Archive for the ‘Vegetarian’ Category

Daring Bakers – Caramel Cake With Carmelized Butter Frosting

In Desserts, Vegetarian on November 29, 2008 at 9:19 pm

caramel cake

This months challenge was the cake with the very long name, and of course, to macth that, a (kind of) very long preparation. To be honest, this cake was not my favorite. To my taste, the sponge cake was too plain, and the frosting was very nice in taste but was way too sweet. The only really good thing that turned out from this recipe was the caramel syrup, wich is an exellnt thing to make just to pur on pancakes or just eat it with a spoon.

If you are planning to make this cake, remember that you should make the caramel syrup firs, and than, let it cool. Also, be prepared that making this cake makes a lot of dirty dishes, and that it takes some time to make. Oh, and very important thing, DO NOT be tempted to put this cake in the fridge, it will simply be ruined, so, mind you.

One last thing (I promise!), I suggest that the cake would be better if you make it in a bit smaller pan, and then cut it into to layers, and then frost it.

Read the rest of this entry »


Daring Bakers- The Perfect Pizza

In Bread, Cheese, Main Dish, Vegetarian on October 29, 2008 at 8:00 am

This is my very first Daring Bakers challenge, and this challenge was the perfect one to start with! Since I am crabving for pizza for more than anything else, this was just perfect! Though it was a little bit hard to work with the dough, the final result was worth it.

I made 2 pizzas from the dough, and they turned out really thick, so I`ll make about 4 the next time. The dough itself was quite wet, so you should try to make it in the mixer (unless you like mess…). After a night in the fridge, the dough is a lot less sticky, and you could  work with it withoun a problem. One more thing- if you have a pizza stone now is the time to use it!

As for the toppings- I`ve made one pizza with basic tomato sauce, mozzarella and olives. The other pizza was with cream based sauce, sweet potato and Parmesan cheese.

Read the rest of this entry »

Mini Quiches

In Appetizers, Vegetarian on September 7, 2008 at 2:20 pm

If you see this picture and immediately think of a buffet back in the 80`s, think again (or taste them…). These mini quiches are so nice, delicious, and if you’ve a little extra time their ideal for parties, hosting, or just as little treats.

I made these little quiches for a party that was suppose to celebrate the 60`Th anniversary to the place that I live in. The people who planned this party gave each family a certain thing to make, by the first letter of the family name. We got in the quiches and savory pastries category, so I decided to make these little ones, who are easier (and look nicer) to serve in a large buffet.

Well, never mind that this party was quite a mess, these seemed to be a small success (or maybe because there was not a lot of food, but let me be optimistic), they were gone before I noticed.

This is one of the longest recipes that I wrote, but I must say that it doesn’t take as much time as you may think to prepare these little beauties. You just need the time to chill the pastry and roll it, but if you put the rolled and shaped pastries in the tin, you could keep it in the freezer for weeks- and when you want to make some, make the filling, fill them and put them strait in the oven.

The filling here are just suggesting, you can be you your imagination and fill these with almost anything.

Read the rest of this entry »

Crunchy Granola

In Desserts, Vegetarian on September 3, 2008 at 11:44 pm

This is a great granola recipe, and you should try making it since it is relatively simple to make, and it turns out really well.

As you can see in the pictures, I didn’t add any nuts in this granola. Instead, after baking the granola, I added about 250 gr. Of dried cranberries, that gives the granola a great delicate tart taste.

Read the rest of this entry »

Vegetarian Lasagna

In Cheese, Main Dish, Pasta, Vegetarian on August 10, 2008 at 11:39 pm

This recipe is for all you vegetarians out there… And it is by no means inferior to it’s meaty cousin. The trick to make the vegetarian version as good (and even sometimes better) is to use the right vegetables. So that the texture remains nice and firm.

It might take you a bit of time to roast all the vegetables, but the added taste is second to none. Use the best cheese you can find. In Israel , Ricotta cheese is worth its weight in gold, so i don’t use it as often as i would like, but it makes the best results.

Read the rest of this entry »

Tahini and Eggplant spread

In Appetizers, Vegetarian on August 8, 2008 at 4:40 pm

This spread is very easy to make, and it is better than the store bought one because it contains no oil or other preservatives. Also, if stored properly, this spread can be used up to a week.

A few tips for a good eggplant spread:

– Always choose the lighter eggplants. The heavy ones contain more seeds, and are usually bitter.

– Use the kind of tahini that you like, and that have stronger flavor. Don’t use store bought refrigerated tahini spread.

-Add more flavors to the basic spread by adding chopped parsley, some garlic, or any flavor that will suit your taste.

The amounts in this recipe are not absolute, change them as you wish, and remember that this is a very basic recipe.

Read the rest of this entry »


In Appetizers, Bread, Vegetarian on July 26, 2008 at 12:36 am

This is the first time that I’ve been making cornbread. I looked for a fairly simple recipe, which does not include cheeses, and all sorts of other things. I finally found this recipe at Epicurious, I omitted the jalapeños. It turned out a very nice cornbread, not too sweet, and with a nice crumbly texture.

If anybody has a good cornbread or corn muffin recipes, I will be more than happy to receive them!

Read the rest of this entry »

Butternut Squash and Zucchini Risotto

In Main Dish, Rice, Vegetarian on July 22, 2008 at 12:40 am

The good thing about Risotto recipes are that you can make your own variation very easily. You can change almost everything in the recipe (except for the risotto rice) to suit your taste (and budget). You can add or remove the wine, change the vegetables or play with the stock. The more times you will make this recipe, the better you will be at mastering it.

I don’t know why it got a reputation of a difficult recipe, the only thing difficult thing regarding making it, is to wait for it to be ready.

Read the rest of this entry »