Posts Tagged ‘no margarine’

I wrote before about the pear pie with great filling and crumbly dough. With some tweaks, it came out quite good and was gone within a few hours 🙂 Here is the upgraded version, including the filling from before:



1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter
50 ml oil
pinch of salt
2 tbsp dark brown sugar
cold water
(My SIL suggested adding some baking powder and baking ahead of time with some beans inside so it doesn’t rise too much, but I haven’t tried it yet)


8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)


In the food processor, mix all the crust ingredients except the water. It will form a ball pretty quickly. Pulse until it falls apart again. At this point, start adding water slowly, mixing thoroughly before adding more water, until it forms into ball again. It will be sticky to the touch.

Put in a bag and refrigerate for 3 hours.

Preheat oven to 180°C.

10-15 minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.

Press the dough into a pie dish. Refrigerate for 10 minutes.


See? Sticky.

Pour the pear mixture into the crust, including all juices. Flatten.


Before Baking

Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).



Now that’s pie!

Bon Apetit!

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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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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.

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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A friend of mine needed to bake a dessert without eggs. I gave her the recipe of my oil based chocolate cake, and she did something absolutely amazing with it:


Yup, that’s the same recipe 🙂
She used chopped up bittersweet chocolate instead of chocolate chips and used a piping bag to make cookies. After they were baked she  made cookie sandwiches with icing. Absolutely detectable! Go Talya, you rule!

Do you have any delectable tweaks? Shabbat shalom!

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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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And yet another installment in Passover food: this was one of the main courses for the Passover holiday, and it turned out amazing! Easy to do, very tasty, and easy to digest – very important during Passover as the food tends to be very heavy.

And here I can link to Awesome Ashild‘s excellent, funny and useful blog without guilt 🙂


4 tbsp olive oil
6 Fennel bulbs, sliced thinly
4 chicken thighs and 6 chicken legs (or whatever fits in your baking pan)
4 tbsp brown sugar
6 garlic cloves, sliced in half lengthwise
salt and pepper to taste

Oil a large Pyrex with 2 tbsp oil. Layer half the fennel in the Pyrex. Layer the chicken pieces, skin downwards, on the fennel. Sprinkle the remaining olive oil, garlic and 3 tbsp brown sugar on the chicken. Cover with remaining fennel and cover with aluminium foil (if it sticks up above the Pyrex, don’t worry – fennel looses much of its volume in cooking). Bake for 2 hours at 200 °C in a preheated oven. Take out of the oven, move aside the fennel and turn over the chicken so that the skin is upwards. Baste the chicken with the liquid in the pan and sprinkle the remaining 1 tbsp sugar, salt and pepper. Bake without covering an additional 30 minutes until browned. Eat, and don’t neglect the caramelized fennel in chicken stock, it’s excellent!

And it smells even better!

And it smells even better!


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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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