Kosher Bread Pro

Ingredients:

• 2 eggplants, unpeeled, and cut round ½-inch slices
• 2 cups mushrooms, sliced
• 3 zucchini, peeled, and cut crosswise into 1/2-inch slices
• 1 tablespoon oil for brushing, plus oil to fry
• Salt and pepper
• Grated Parmesan cheese
• 2 ounces shredded mozzarella cheese (optional)
• 8 fresh basil leaves
• 1 jar tomato sauce

Course: side dish

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Ingredients:

• 1 teaspoon Baking cocoa
• 7 grams Baking powder
• 450 grams Bittersweet chocolate, chopped small
• 1 tbsp butter
• 200 grams Canned red cherries
• 80 grams Cherry juice
• 2 tablespoons Cornstarch
• 200 grams Philadelphia regular cream cheese
• 1 Egg
• 4 eggs, beaten
• 1/4 cup flour
• 1 tablespoon Lemon juice
• 500 grams German Quark
• 1/5 teaspoon Salt
• 60 grams Caster sugar
• 1 teaspoon Vanilla extract
• 8 grams Vanilla sugar

Course: lunch,main course,main dish,dinner

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Ingredients:

• 140 grams – whole wheat flour (atta)
• 5 tablespoons – sunflower oil
• 7 tablespoons – low fat milk
• 6 tablespoons – muscovado sugar / castor sugar
• 1/4 teaspoon – vanilla essence
• 1/4 cup – almonds, blanched and sliced thinly
• 1/4 cup – pistachio, coarsely powdered
• 1/4 teaspoon – bicarbonate of soda
• a pinch of salt
• Icing – 2 1/2 tbsp castor sugar, 3 drops of warm milk and 3 strands of s

Course: dessert

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Ingredients:

• 1 1/4 teaspoons Baking powder
• 2/3 cup Soft brown sugar
• 2 Large eggs
• 1 EggWhite
• 1 1/2 cups All-purpose flour
• Few drops of green food coloring
• 3/4 cup Icing Sugar
• 1 teaspoon Lemon juice
• Unshelled Pistachios
• 1/2 cup Sour Cream
• 4 oz. Unsalted butter

Course: side dish

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Ingredients:

• 1/2 cup all purpose flour (maida)
• 1 teaspoon cardamon powder
• 1 grated coconut (approx 2 cups)
• 3 teaspoons Ghee (hot)
• warm milk to prepare dough
• 1/2 cup oil
• 2 teaspoons crushed poppy seeds
• 1 cup powdered sugar
• Salt to taste
• 1/2 cup semolina (rava)

Course: side dish

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Ingredients:

• 25 grams (1oz) butter, melted
• 1 sprig fresh thyme
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan, plus more for broiling
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 2 1/2 cups Gruyere or Swiss cheese, grated

Course: lunch,main course,main dish,dinner

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Ingredients:

• 1/4 cup basil leaves in strips
• 2 tablespoons butter
• 1 1/2 cups canned tomatoes with their juice (one 16- ounce can)
• 2 mediums eggplants
• 2 garlic cloves chopped
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1/2 teaspoon Pepper
• 3/4 teaspoon salt
• 8 ounces shredded mozzarella
• 1/2 pound ziti
• 2 large zucchini

Course: side dish

Cuisine: Mediterranean,Italian,European

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Ingredients:

• 1 cups old-fashioned oats
• 1 cup quinoa, uncooked
• 1 cup sliced almonds
• 1 cup shredded coconut (mine was sweetened)
• ½ cup toasted wheat germ
• 3 tablespoons coconut oil, measured out while hard (at room temperature)
• ⅔ cup honey (some vegans will eat honey, others won't, so keep that in mind!)
• ¼ cup dark brown sugar, packed
• 1½ teaspoons pure vanilla extract
• ¼ teaspoon salt
• ½ cup chopped pitted dates (I like smaller fruit chunks, so I chopped these pretty finely)
• ¼ cup dried cherry craisins
• ½ cup dark chocolate chips (if vegan, make sure you're purchasing vegan chocolate chips)

Course: morning meal,brunch,breakfast

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Ingredients:

• 2 cups fresh basil leaves
• 2 cloves garlic
• cup olive oil
• 3 tablespoons freshly grated Parmesan cheese
• 1 pinch sea salt
• 3 tablespoons walnuts

Course: side dish

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