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Posts Tagged ‘easy’

This was a godsend for Shavuot. We eat dairy on Shavuot, and it needs to be OK also when reheated, without drying. Most gluten free foods tend to be inedible an hour after preparing 😦 To top it off, I’ve got picky kids who won’t touch anything that doesn’t look good to them, depending on mood, appetite and the phase of the moon.

Yes, today I don't like pizza and only eat fresh tomatoes.

Yes, today I don’t like pizza and only eat fresh tomatoes.

These cheese and pasta bites were perfect. They are great also a few days later, especially warm; they are versatile and easy to make, and the kids loved them. Definitely a keeper 🙂

Ingredients

250 gr rice pasta
splash olive oil
salt
3 large eggs
250 gr cottage cheese 5%
250 gr grated yellow cheese, your choice (I used a mixture of parmesan and “regular” yellow cheese)
Olives (optional)
Mushrooms, cubed (optional)

Cook the pasta according to directions. Drain and mix with olive oil and a bit of salt so it doesn’t stick. Preheat oven to 175 °C. Mix the eggs, the cottage cheese, the yellow cheese and the pasta together. Add salt and pepper to taste. Add olives and/or mushrooms if using. Spoon into paper muffin cups or directly onto a baking dish lined with baking paper. Bake for 18-20 minutes until brown on the edges and firm in the middle. Let cool and eat!

They're just standing there...

They’re just standing there…

Enjoy!

Copyrights: Waxing Crescent Moon at Perigee – November 27, 2014 by Michael Seeley, creative commons

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To get good gluten free cakes and muffins, it’s usually necessary to whip the whites and yolks separately and then fold together. This gives it the fluffiness that the gluten would give it otherwise. That usually works, but it gets tedious. However, here is a recipe where you just throw everything together and bake. And it’s dee-licious!

Mmmm...

Mmmm…

Ingredients:

1 cup Tami gluten-free flour
1 packet instant vanilla pudding (80 gr)
1/2 cup brown sugar
4 eggs
1 tsp baking powder
180 ml vegetable oil
chocolate chips (optional)

Just a little closer...

Just a little closer…

Preheat oven to 160°C. Mix everything together. Place into muffin cups. Bake for 10-15 minutes until brown and toothpick comes out clean. Let cool and eat!

Got it!

Got it!

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I think I’ve tried every gluten-free pancake recipe, and it always ended up in the trash. Even if the batter tasted good, it never cooked properly, giving a soggy mess. So I decided to try Belgian Waffles instead, because they cook from both sides at once. I was lucky enough to hit the jackpot on the first try:

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I know that's not a waffle pan. Sue me.

Based on this recipe, here are my tweaks:
Ingredients:
1 1/2 cups gluten-free oat flour
2 tsp baking powder
1/4 tsp salt
Pinch cinnamon
3/4 cup milk, room temperature
2 eggs
5 tbsp oil
1 tsp vanilla
3 tbsp honey

Mix dry ingredients in one bowl. Mix wet ingredients in another. Pour wet into dry and mix until just combined (it will still be lumpy).

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See? Lumpy.

Wait 10 minutes while figuring how to use your new toaster and preheating it. Put two large serving spoons of batter so it covers the bottom. Grill for 5 minutes. Let cool on rack and eat!

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I almost didn't make this picture, disappeared so fast

I like mine with tahini paste and honey (halva spread).

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Yum

My kids predictably like Nutella. My husband likes his au naturel. How do you like yours?

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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!

Ingredients
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!

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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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It’s Shavuot, and Shavuot means cheesecake. I always make my MIL’s cheesecake, but this year I decided to make, in addition, a quick cheesecake to take to the Tikkun (all-night Torah study, see link above). I saw a recipe that I liked, tweaked it, and voila! Easy and tasty.
However, I can’t bring myself to call it a cheesecake as it doesn’t look like a real cheesecake – you know, white and creamy with perhaps some crumbs or fruit on top. In this cake the cheese is mixed with all the ingredients and everything is baked together. Easy? Definitely.  Real Cheesecake? Not so sure. 😉

Based on “Ugat gevina bhusha” (literally “stirred together cheesecake”) from Chef Magazine.

Ingredients
1/2 cup vegetable oil
110 gr sugar
125 gr white cheese, ricotta, cottage cheese, whatever (I used ricotta)
2 eggs
125 gr (1/2 cup) milk
Rind from one lemon, grated
10 gr (1 packet) vanilla sugar
175 gr (1 1/4 cup) self raising flour
1/2 cup blanched sliced almonds

Preheat oven to 175 degrees C. In a food processor, mix oil and sugar until light. Add cheese and process again. Add eggs one by one, mixing well between. Add half the milk, the lemon rind and vanilla sugar and process again. Add half the flour, mix, add the remaining milk and flour and mix again.

Pour into 18×18 cm pan,  sprinkle almonds on top and bake for 30 minutes or until toothpick comes out with a few crumbs. Let cool and eat!

I used a 22×22 cm pan, it came out excellent.

 

 

Couldn't resist :)

Couldn’t resist 🙂

Happy Shavuot!

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I posted before about my basic chocolate oil cake. Now I present the vanilla chocolate chip cake – no eggs, no dairy, no margarine. And universally approved.

Magic!

image

Ingredients
1/2 cup spelt flour
1 1/4 cups all purpose flour (I’ve used up to only spelt flour, it still comes out great, just more dense)
1/2 cup dark brown sugar
One heaped teaspoon baking powder
Pinch salt
1/2 cup chocolate chips or to taste
1 cup water
1/2 cup vegetable oil
1 tbsp vanilla (I like a lot, a tsp is fine too)

Preheat oven to 160 degrees.
Sift flour into a mixing bowl. Add sugar, salt and baking powder. Add chocolate chips and mix.

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All dry ingredients mixed

Add water, oil and vanilla and mix until combined. Pour into 25×25 cm baking dish.

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Before baking

Bake for 25-30 minutes or until toothpick comes out clean.

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wait until I take a photograph!

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still some left here...

Bon apetit!

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This one goes to my eldest son, who asked, “Why don’t we freeze watermelon cubes?” And I thought, why not indeed?

So I put some watermelon cubes in a bag and stuck ’em in the freezer. A few hours later we tasted them for dessert. And they were fabulous!

All that was missing were some popsicle sticks. So next time I’ll stick some cocktail forks in them and we’ll munch away…

Notes: they didn’t stick to one another, so no problem there. They were sweet and not too hard, and were perfect. Easier popsicles than that are simply not possible 🙂

No pictures yet as we ate them, but next time I’ll photo. In the meantime, a picture of a watermelon:

Mmm...Watermelon...

Mmm…Watermelon…

And finally:

watermelon popsicles

watermelon popsicles

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