ALFIES CHOCOLATE CHALLA
Adapted from Bon Appetite *You can replace the soy milk with almond milk and the coconut oil with vegetable oil, but do keep in mind you will lose some of the richness from the dough. Alternatively, you can replace the soy milk with whole dairy milk and the coconut oil with butter, in which case […]
CHERMOLA HARRISA MEATBALLS
TIPS *A short-cut to shaping meatballs; make your meatball mix, then scrape the mixture out of the bowl and onto a clean cutting board. Flatten the mixture until it is an inch thick. Then using a knife cut the mixture into 1-inch squares. Now you will have a cutting board full of squares of meatball […]
CHEESE BOUREKAS
Makes approximately 24 minis, 12 midis, and 6 maxi bourekas. In Israel, bourekas are standardised, like croissants and baguette in France, and simit bread in Turkey. One day I plan on collecting a list of standardised baked goods from around the world – a worthwhile venture if there ever was one! Just by looking at […]
ROUGH PUFF PASTRY – DAIRY
Makes one large sheet of pastry The difference between a full puff pastry and a rough puff is in the shaping and then ultimately in the amount of lamination (layers of pastry) after baking. A rough puff is easier to shape and far less intimidating but will yield fewer layers, not that you will really […]
