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Archive for November, 2014

I’ve found the most amazing recipe for gluten-free rolls. I was searching for gluten-free baking powder on the net (how important is that? Does anyone know?) and came upon this recipe. It looked simple, and it uses the simple and cheap gluten-free flour of Conditor (cornflour with a bit of sugar) and it’s ready within 20-30 minutes – actually a type of soda bread.
For some reason, when I doubled the recipe the rolls came out more dense but still good. I’ll ask my SIL about it  😉

Ingredients: (for about 7 rolls)
2 cups Conditor gluten-free flour
1 packet baking powder (10 grams)
2 tbsp olive oil
1/2 cup water
1 egg
1/2 tbsp honey
1/4 tsp salt
Olive oil for coating the bread

Mix the flour and the baking powder. Add the remaining ingredients and knead for about 2 mins until you get a very sticky dough (I used a food processor). Coat your hands thoroughly with olive oil, take a handful of the dough, pat into a ball making sure that it’s thoroughly coated, and place on a tray lined with a baking sheet.

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Bake in a preheated oven at 180°C for 10 -15 minutes or until toothpick comes out clean.

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My family loved these, especially when I pointed out that they’re kosher for passover 😉 Bon apetit!

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I’m not much of a soup person. I usually feel as though it’s a first course, and I wait for the main afterwards 😉
However, daylight saving time and colder weather, coupled with trying a healthier lifestyle, changed my mind.
During the summer, my husband and I decided to make a large salad every evening. This worked about 50% of the time 😕 But it was better than nothing. With cold weather, I had zero liking for a salad, so I called my MIL and asked what she puts in her vegetable soup (as that’s one of the few soups my husband eats) and tried it out. I used the food processor to chop the vegetables, using this awesome knife that I discovered for salads:

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To my surprise, I also discovered that it’s great for homemade French fries, but that’s a different blog post 😉
Basically chop everything, put in a pot, add water and salt, and wait. Of course, doing this around the kids means that part of the vegetables end up in their mouths,  but that’s just a bonus – and they love working the food processor 🙂 Turned out great and perfect for a quick dinner on those busy weekdays (I made a pot for the weekend and we ate it during the week).

Ingredients
1 onion
2 kohlrabi, peeled
1/2 a cauliflower
5 large carrots, peeled
4 potatoes, peeled

Optional :
1 leek,  cut into 4 (no need to chop)
Canned chickpeas, whole, drained
Small bunch of parsley
Small bunch of dill
(I tie them together without chopping and take them out after cooking)
Fennel

Chop all vegetables. Put in pot.

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Tied up herbs on the right

Cover with water. Add 1 tsp salt or to taste. Bring to a boil. Simmer for 30 minutes or until all the vegetables can be easily picked with a fork. Serve and eat!

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If you’re in the mood, sprinkle some parmesan cheese on top… Yummy!

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Thank you, G-d:

That I live in a country where rape is a crime of the rapist and not of the one raped.
That I live in a country where a confession under duress is not accepted.
Where in the few cases that this did happen, the perpetrators were punished and not the victim.
Where a trial is needed for every crime.
Where a lawyer is provided for every accused.
Where the death penalty is not given.
Where justice is the norm and not the exception.

Thank you for these things which I take for granted, and are such a great gift.

Thank you.

Dedicated to Reyhaneh Jabbari. May she rest in peace.

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