View all our delicious recipes formerly on Tips & Talk.
Here are three wonderful bread recipes that I made using Lekué products.
A note about all the recipes: I find that proofing the yeast yields much better results, than just mixing it in with the dry ingredients. To proof your yeast: In a small bowl, or in your measuring cup, mix warm water with the sugar, sprinkle the yeast on top, cover, and let stand for 5 minutes. Then mix, and let stand for another 5 minutes.
I eat this bread for breakfast almost every day. It is very satisfying, and even this small loaf lasts me a few days and it freezes very well.
Note: Spelt dough is sensitive, and doesn’t like to be handled too much! Do not try to punch down the dough, or egg it when risen – it just won’t go back up again! Don’t open the bread maker either – just put gently into the oven!
This bread was served as rolls at a school dinner many years ago that was catered by the home economics class. I wish I knew who the teacher was, so that I could thank her for this recipe!
Note: I bake this open, because this dough just needs a little more ‘elbow room.’ The round shape looks good for this kind of bread!
These easy-to-make, airy, sesame baguettes originated as a family favourite sesame roll. I used ¼ of this recipe for one of the Lekué baguette makers. You may need a mixer if you do the full recipe, but not for the smaller amount. If you are doing the smaller amount, just leave out the egg, and put a bit more oil.
Note: The baguette pan can be put straight on the oven rack, but you may want to put something under it, so you don’t have sesame seeds all over the bottom of the oven. I know that from experience!
Two summers ago, my mother came to visit me, just before the birth of my youngest son, and brought me something called a Zoku Pop Maker from her store, a very cool tool for creating frozen pops in nine minutes. It is the best present I ever got. Since then, as soon as summer season begins (in Israel immediately after Pesach), we take out our Zoku “machine”, and I make fresh, nutritious popsicles for the kids every day for when they come home from school. One of my kids complains that her friends come just for the popsicles! When the school season starts again, it goes away until next summer, to keep things exciting. My mother asked me to share some of my favorite recipes, tricks and tips, so here you go!
My son is allergic to dairy, so my popsicles are all pareve (and that way I can serve them as dessert for Shabbos lunch, too). I try very hard to keep my during-the-week popsicles sugar free, so I can give them out freely without guilt! My sweetener of choice is dried date purée. I prefer this over honey, agave nectar, fruit concentrate or silan (date syrup) (and of course over artificial sweeteners), because it actually contains the entire fruit , not just concentrated sugar. When puréed adequately it is very smooth, and when mixed into foods, it has no aftertaste at all and has a very pleasant, neutral taste. You can make your own by processing 1 pound/500 grams of dried dates (make sure to remove pits and check for infestation by holding both sides to a strong light source) with a half cup of water until utterly smooth, either in a food processor or with an immersion blender (a bit messier). You can use cup for cup as you would sugar. Using date purée will give your fruit pops a sorbet-like consistency and add creaminess to ice-cream-style pops.
Note: If you want to get a little fancier, these make a great outside layer for creamsicle-style Core Pops, where the liquid inside is siphoned off as soon as the outside freezes with a special Zoku siphon or with a straw, and then filled with a vanilla flavored mixture. (In my house, these would be for Shabbos only!)
Play around with any fruit or fruit juice you may have on hand. The principle is: Fill your measuring cup half to three quarters with fruit or fruit juice, add some date purée, some lemon if too sweet, and water to reach desired quantity. Blend, pour and freeze. Some of the things I’ve tried are kiwi, concord grape juice, apricots, nectarines, mango, and even watermelon. You play around with the proportions. Less fruit/juice with more water, date and lemon can be more economical while still maintaining a very authentic, fruity taste. Be creative and have fun!
You can also layer this mixture with the chocolate fudge recipe, for a striped pop, but replace almond butter with natural peanut butter. Really delicious! This is what I ate for 24 hours after I had my wisdom tooth removed!
Loads of apples in a perfect pastry.
By Denise Levin
My grandmother used to come to us every year with this honey cake. She baked it in a sheet pan, lined with a brown paper bag. I've kept the recipe and make it every year. I've added the bees for a special yom tov effect!
A beautiful presentation to end off your meal.
Mini Baked Apples