Posts Tagged ‘dairy free’

I had some leftover meat, rice, half a packet of mushrooms, and half an onion. I even had an open box of soy milk. All that was missing was the flashing neon sign: “Make Beef Stroganoff!”



Ingredients: (for 1 person)

About 1 tbsp canola oil
1/2 onion (or few slices leek), chopped
~100-150 gr champignon mushrooms (about 1/2 a packet), sliced
~100-150 gr leftover meat (I had turkey and beef cubes), sliced
1/2 cup soy milk
1 tsp cornflour (or Conditor gluten-free flour)
Fresh nutmeg
One portion leftover rice in a microwaveable bowl


Saute the onion or leek in the oil until getting transparent. Add the mushrooms and salt, saute until you can smell them. Add the meat, mix. Put the rice in the microwave for 1 minute (or less depending on your microwave). Add the soy milk, a couple dashes of freshly ground nutmeg, and the cornflour. Mix a bit until thickened. Pour over rice and eat! (If you really want to, you can photograph it first 😉 )

Bon apetit!



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I’m on the lookout for easy gluten-free cookies. So when a friend told me about this recipe, I just had to try it. The cookies turned out great, but because I couldn’t use the original peanut butter (as my son doesn’t like it) and substituted bought almond butter, these have got to be the most expensive cookies ever 😕 If I make them again, I’ll make my own almond butter from ground almonds. If your kids like peanut butter, use that instead. However… Only three ingredients and no food processor!

1 cup almond or peanut butter
1 cup sugar (next time I’ll use 3/4 cup,  too sweet)
1 egg

Mix all together with a spoon. Using two teaspoons, put teaspoons of dough on a baking sheet a few cm apart. Press down with a wet fork.  Bake for 9 minutes at 160 °C,  until just the edges are brown. Let cool (when warm they just fall apart) and eat!


I made this with my 2.5 year old daughter. First time that I make cookies with her and she’s more interested in scraping the jar of almond butter than the bowl of dough 🙂 Just shows that we’re raising her right 😉

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I find it ironic that a bit after Passover, when most of Israel eats gluten free, my son was diagnosed with celiac. It took some time for the final result, but it’s final: my son has celiac. So I started searching for a dairy free easy chocolate cake with no margarine that’s also gluten free. It took some trial and error, but here it is! It’s from the book “pashut lelo geluten” (simple without gluten) by Myriam Mor Yosef, with a few tweaks.

180 ml oil
5gr baking powder (or one heaped tsp)
4 eggs
1 1/2 cups dark brown sugar, unpacked (originally 240 gr white sugar, way too much brown)
1/2 cup potato flour
1/4 cup cocoa powder
1/2 cup ground almonds
1 tsp vanilla

Baking dish of size 27×33 cm

Preheat oven to 160 degrees C. Mix everything together using a mixer. Pour into baking dish and bake for 30-40 minutes until toothpick comes out clean. Easy peasy, and so tasty!


Note: I haven’t written in a while as my computer died, phone problems, trip abroad and not least a shooting war. May we all have peace, amen.

Edited: Cake would sometimes fall flat, changed to 160°C and halved amount of baking powder thanks to excellent suggestions from my SIL who bakes like a dream. Thanks for the tips!

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Next Passover installment: Passover chocolate chip cookies. These came out delectable enough that I’ll be making them during the year as well. They’re based on ground almonds and potato flour, and thus have a higher nutritional value than regular chocolate chip cookies.

2 eggs
1 1/4 cups brown sugar
2 packets vanilla sugar (total 20 gr)
400 gr finely ground almonds
1 cup potato flour
1/2 package chocolate chips (150 gr)

Beat eggs and sugar together. Add rest of ingredients and mix. Put in freezer for 20 minutes so the dough won’t be as sticky. Create small balls (about the size of a walnut in the shell). Preheat oven to 160 °C. Set dough balls on baking paper. Press down with a wet fork. Bake for 8-10 minutes, until edges are lightly browned. Middle will look uncooked, that’s OK! If you wait till they look cooked through the cookies will cool down hard. These cookies don’t spread in the oven, so no need for more than 1 cm spacing when flat.

You can also try skipping the freezer step and using two spoons to place the dough on the baking paper. However, because the cookies don’t spread much you will get interesting shaped cookies 🙂 If anyone tries it please let me know if it turned out OK.



Edit: I completely forgot to add oil when writing hte recipe, and I baked a second batch based on this recipe – without the oil. It turned out much better and less heavy, the almonds have enough natural oil of their own. So this is an oil-free recipe 🙂

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After the Passover  Seder at my house, and guests for the holiday lunch, Awesome Ashild‘s excellent post on being stuck on the couch was very apt and very funny 😀 .  But you need to scrape yourself off the couch at some point and eat, right? (My apologies on linking AwesomeAshild on a high carb recipe 😦 but Passover cooking is difficult enough as it is)


Passover is practically considered the “celiac holiday”, as suddenly all of Israel is interested in gluten free foods as they are 100% kosher for Passover. The stores are full of alternate flours and gluten free foods, and the magazines are full of gluten free recipes. Like this excellent Passover crepes recipe, based on the “Hag Sameah” recipe booklet of “Hamodia” newspaper.

Passover crepes

5 eggs
1/2 cup oil (originally 1 cup, too oily)
1/2 tsp salt
1 tbsp brown sugar
2 cups potato flour
3 cups water

Mix all ingredients together. Set aside for 20 minutes, and mix again.

Crepe Batter

Crepe Batter

Oil a good frying pan (I use Tefal) by dipping some kitchen paper in vegetable oil. I used a soup ladle to pour the batter into the frying pan. Immediately after pouring, tilt the pan so that the batter is evenly spread. When edges are brown, flip over and fry on the other side. Second side typically takes much less than the first side, so be warned!

Two frying pans for less standing time

Two frying pans for less standing time

I did it with the full cup of oil, so I needed to put kitchen paper (absorbent paper? whatever can absorb excess oil) between the crepes.

More oil on the paper, less oil for me!

More oil on the paper, less oil for me!

The kids inhaled it, so definitely a success.



This can be served with quark cheese mixed with vanilla sugar, or jam for a sweet version; or mushroom sauce, stir-fried vegetables or chicken/beef strips for a savory version. The taste is neutral, so it goes well either way.

Bon apetit, Shabbat Shalom and Chag Sameah!

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My youngest is crazy about the computer. He literally won’t leave it alone. We lock it with a password but he still tried to play with it (I give him another 6 months to figure out the password. And if he doesn’t, my eldest certainly will. And what will we do then? Ahhh, the problems of raising intelligent children 😛 you have to really run just to keep one step ahead…)

Unfortunately, if he tries to play with it too much he ends up shutting down the computer by mistake. And then we don’t turn it on until he’s asleep or even the next day, so he’ll learn. And that presented me with a problem: I wanted to make muffins. The computer was closed. My laptop was at work. My husband (who also has a laptop) wasn’t home. How do I get a muffin recipe?

And then I remembered my large collection of cookbooks. Since I discovered the joy of recipes via the internet, with reviews and stars and all, I don’t use my collection much. But surely I have there somewhere a recipe for muffins?

In the end I took a carrot cake recipe and tweaked it a bit for carrot chocolate-chip muffins. The results were so good that I’ve already made them again since, and my kids love them. There’s something to be said for cookbooks after all…

Ingredients (based on the Carrot Cake recipe from “Sweet Dreams” of Ronnie Venezia)

1 cup spelt flour (originally all purpose flour)
1 tsp baking soda
1/4 tsp salt (I put a pinch)
2 eggs
3/4 cup dark brown sugar
1/2 cup oil
1 tbsp vanilla essence
1 tsp cinnamon
1/2 tsp ground nutmeg
1 1/2 cups shredded carrot (about 2-3 large carrots)
1/2 cup chocolate chips or chopped walnuts
water if necessary

Preheat oven to 180°C.  The original recipe begins by specifying “beat the eggs and oil until pale yellow and frothy…” but I basically ignored that and used the basic muffin method: mix all wet ingredients together; mix the dry ones in a separate bowl; mix the two bowls until just combined. If too dry than add some water. Spoon into muffin tins or cupcakes. Bake for 20 minutes or until a toothpick in the center comes out clean. Bon Apetit!

Carrot Muffins. There were 14 here a minute ago...?

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What to do with sour overripe kiwis?

If they’re sweet, my kids love them. If they’re not too ripe, I eat them. But these were overripe and sour.

The last kiwi jam I made was more of a chutney, and while it was good on chicken, I simply don’t use it enough to make again – I ended up throwing away part of the kiwi-pineapple chutney. I had tried before this kiwi matcha cake recipe. The results were more of a bread than a cake as the kiwis then were also sour. It also came out a bit dense. My eldest liked it, but my youngest wouldn’t touch it. And to be fair, part of the reason I didn’t like it was that I tried butter flavoured margarine in it and the fake butter taste was not a good addition. Also, what is matcha?

I looked around the net a bit more and found this kiwi cake recipe. This looked promising as the kiwis were cooked in advance with sugar and lemon so they would be softer and sweeter (in effect, making kiwi jam and putting it in a cake). Also, no butter (or butter flavoured margarine – I am not making that mistake again). The result was a perfect fruit cake to have with tea – the epitome of a tea cake. It reminded me of the apple cakes I used to like, where the bits of apple where hidden in a moist vanilla flavoured cake. Here the result was very similar, but without the vanilla (the brown sugar has a nice taste, though), and bits of kiwi. It was absolutely delicious! I still don’t know how my kids will react to it, but I already ate a whole row for breakfast…

For convenience, I ‘ll copy the recipe here with my changes and comments. As usual, I ignored the icing. Also, I used the microwave instead of an extra saucepan.


About 5 medium-size overripe kiwi fruit
1 cup brown sugar
1 tsp fresh lemon juice
1 large egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
pinch salt
1/2 teaspoon baking soda

Preheat oven to 180° C.

Peel and chop the kiwi fruit. Place in a pyrex bowl with a lid. Add sugar and lemon juice and mix well. Cover pyrex and cook on high in microwave for 1 minute. Take out and stir. Cook another minute. Take out and stir. At this point, the kiwi looked pale green as specified in the original recipe, but I wanted it to be a little less liquid, so I removed the lid and cooked it on high for another minute. I set aside. (It was still pretty liquid, though.)

In a small bowl, mix egg and oil. In a large bowl, sift flour and baking powder and salt.

Add baking soda to kiwi mixture. Mix. The result is kiwi foam, very surprising at first but probably what gives the cake its texture. I think that I should have waited for the kiwi to cool a bit more perhaps (it would have caused less foam) but honestly, how long does it take to stir two bowls of ingredients?

Mix kiwi foam and egg mixture. The result is still very foamy.

Add foam to flour mixture. At this point it begins looking more like cake batter. Mix until moistened (do not overmix) and place in 20 cm square pan (This was my mistake. I thought it was a square pan, but 5×9 inches is more like a loaf pan. I’ll use loaf next time). Level cake in pan (this is important, as it doesn’t level out in the oven – a side effect of using oil and not butter/margarine). Bake in oven about 20 minutes (the cooking time is much less than the original because I used a bigger pan). Cake is ready when brown on top and toothpick comes out clean.

Let cool and eat!

Kiwi Cake

Love Food – Don’t Waste!

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