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Posts Tagged ‘oil’

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:

Ingredients:

Crust:

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)

Filling:

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)

Instructions:

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.

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See? Sticky.

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

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Before Baking

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

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Eat!

Now that’s pie!

Bon Apetit!

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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)

strwln1b

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.

Yum!

Yum!

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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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!

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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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(more…)

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Sometimes I wonder whether using up leftovers is even a good idea. I still remember the time I made muffins with red pepper and cheese to use up some peppers. It sounded great on paper (well, web site) but when I made it it turned out meh. It was edible, but was that really the best use of flour, eggs, and cheese? I don’t think so.

But this time, a friend sent me this recipe, and I had some bananas and pineapple to use up, and I thought: This can’t be coincidence. This is meant. So I got out the mixer and started baking. 🙂 The results were utterly amazing. A rich cake, filling and satisfying, that my kids practically fought over (without adding chocolate chips!). I didn’t mention the pineapple though 😉 Definitely a keeper. So thanks, Claire and Chantal, for the lovely recipe!

Ingredients

1 cup whole wheat flour
2 cups all purpose flour (originally 3 cups flour)
1 3/4 cups dark brown sugar, unpacked (originally 2 cups sugar)
1 tsp baking soda
2 dashes cinnamon (originally 1 tsp cinnamon, my kids like it less)
2 pinches salt (originally 1 tsp)
1 cup vegetable oil (originally 1 1/2 cups)
240 gr (1 small can) crushed pineapple with juice
1 1/2 tsp vanilla extract
3 eggs
2 cups diced bananas (3-4 medium bananas)

Four Diced Bananas - a little more than 2 cups

Four Diced Bananas – a little more than 2 cups

I first blended the pineapple and the bananas in the food processor, as my pineapple can was cubed pineapple and not crushed. However, the original recipe suggests mixing everything by hand, so next time maybe I’ll leave the bananas in pieces.

 

Really Crushed Pineapple!

Really Crushed Pineapple!

 

I did the classic muffin style: Mix dry ingredients together…

Dry Ingredients

Dry Ingredients

Add liquids…

With Liquids

With Liquids

And mix it all. Pour into ring pan and bake at 170°C for 80 minutes (not a typo).

Waiting...

Waiting…

After ~40 minutes the top will get brown; cover with aluminium foil to prevent burning and continue baking. Cake is done when toothpick comes out clean. This is a large cake, about twice the size of my regular cake; it didn’t last twice as long though 🙂

Done!

Done!

Bon Apetit!

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I really, really wanted cake. Or muffins. Or whatever. In addition, I was going to visit a pregnant friend of mine with two kids, so I had the perfect excuse to make muffins. A lot of muffins. I also had a jar of unsweetened applesauce that I needed to finish, so the muffins would even be healthy! 😛

I searched for applesauce muffins that are quick and easy. Also, my friend is slowly going towards being vegan, so I thought that non dairy would be a plus. I stopped cooking with margarine, so I needed an oil-based muffin. Jeez, it’s getting more and more complicated, isn’t it?

I found a great recipe here. It’s egg free and dairy free, quick and easy… perfect! What would I do without the Internet? 🙂

My husband has been trying to convince me we need a tablet, so that I could use recipes from the Internet without printing recipes (waste of paper) or going back and forth from the kitchen to the computer, or using a laptop for this (my laptop is usually at work, my husband is usually working on his laptop). Also, I like reading books online in onread or epubbud, and this way I would be able to read in bed or in the kid’s room and not only in front of the computer. So he brought a tablet from a friend for a “test drive”. I opened the recipe in the tablet and brought it to the kitchen. It certainly saved time and trouble. On the other hand, I used to claim that I could eat the sweets I made because I lose calories going back and forth making them 😉 Yet another excuse gone…

Tablet with recipe

I made mini muffins in small paper muffin liners. Each muffin came out to be 2-3 bites. They turned a great, with a strong apple taste. So… Apple Bites!

Ingredients

1 cup brown sugar
1/3 cup canola oil
1 1/3 cup applesauce (I put an extra tablespoon, finishing the jar. It was still great)
1 cup spelt flour
1 cup white flour
1 1/2 tsp baking powder
1/2 tsp cinnamon (my kids like it in small amounts only)
1/4 tsp ground nutmeg

Preheat oven to 180C. Mix sugar, oil and applesauce together until smooth. Add the rest of the ingredients without mixing between each ingredient. Mix only when all ingredients have been added, until just combined.

The mixture – half gone…

Put 1/2 tbsp in each muffin liner. Bake for 15-20 minutes or until toothpick comes out clean (or with big crumbs, that also worked great!). Let cool and eat!

First batch

Mmmm…

My kids loved this, and so did my friend. And so did I! Maybe I won’t wait again until I’ve got applesauce to use up 😉

Bon Apetit!

Packed and ready to go

Notes:

1. The original recipe had raisins or similar. My kids accept chocolate chips, but nothing else, so I just did without.

2. Tablet update: It is impossible to read online on these sites with a tablet. It might still be good for pdf ebooks, but not online reading. Not worth the expense.

3. Recommended reading on onread.com: I just finished reading “The Witness” of Nora Roberts. Spectacular!

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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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