Plain Goat Cheesecake – Just in time for Shavuot!



Grain & Gluten Free, Cow Dairy Free, Refined Sugar Free …  & Healthy!

Our many thanks to Rachael Abel of Love Yourself Green for allowing us to share her cheesecake recipe.

This rich and creamy 4 ingredient Goat Cheesecake is completely guilt-free and is made very quickly in the blender!
Remember that it needs to chill in the fridge for at least 5 hours.


4 organic eggs
16 ounces soft goat cheese
1 teaspoon pure vanilla extract
⅔ cup raw honey – *Please read the notes if that seems like too much honey to you


Preheat oven to 350 degrees Fahrenheit /175 deg Celsius.
Place eggs in a blender and blend on high for 1-2 minutes, or until frothy.
Add remaining ingredients and blend on high until the mixture is smooth.
Pour into an un-greased glass pie plate and bake for 35-40 minutes, or until the edges are lightly browned.
Let cool on the counter for about an hour, then place the cheesecake (covered or not) in the fridge to chill and become firm for at least 5 hours – preferably overnight.
Serves: 8

Note: Expect the cheesecake to “fall” shortly after coming out of the oven.

*I’ve tried this recipe with ⅓ cup, ½ cup and ⅔ cup of raw honey – I got the best texture from using ⅔ cup honey, but I prefer the sweetness of ½ cup of honey for my own personal sweetness preferences – although they’re all good. ½ cup is the amount I used for these photos if that gives you an idea.

Rachel Abel – Love Yourself Green

Strawberry Yogurt Pots – Delightful dessert for Shavuot!

Strawberry Yogurt Pots


~ Jenny Lovell

Just in time for the dairy goodness of Shavuot!

A delightful Summer dessert – the sweetness of strawberries with the zesty tang of lemon!

You can decorate the ‘pots’ with a bright dash of green mint leaves or a swirl of whipped cream crowned with half a fresh strawberry.


2 Tablespoons butter
6 ginger nut cookies
185 grams ( 6 ounces ) strawberries
2 Tablespoons granulated sugar ( castor sugar)
185 grams ( 6 ounces ) Greek yoghurt
4 Tablespoons thickened cream
4 Tablespoons icing sugar ( confectioners sugar )
grated zest of 1 lemon
Juice of 1 lemon


Melt butter in a small saucepan and then transfer to a food processor with ginger nut cookies and process until they are fine crumbs.

Divide the mixture between 4 glasses and press into base of each. Chill in refrigerator.

Put the strawberries and granulated sugar in a saucepan and cook stirring continuously for 4 mins on low to moderate heat. Put aside and cool.

In a bowl mix together Greek yoghurt, cream, icing sugar, lemon zest and juice of lemon.

Fill the glasses with the yoghurt mixture and top each with the strawberries. Chill for 3 hours.

Serves 4

Honey Custard (Dairy Free)


Honey Custard (Dairy Free)

Recipe ~ Chelsey Mark Huttinga

This is a very simple, delicious, rich, yummy dessert.  Our family even enjoys it for breakfast with fresh fruit. It also makes a great baby food if you omit the honey and use extra egg yolks instead of whole eggs.

2 cups full fat or homemade coconut milk, the richer the milk the better. ( If you prefer you can use whole raw milk)
4 large organic and pastured eggs
1/3 cup honey
1T gelatin
1 good splash vanilla

1. In a large sauce pan dissolve the gelatin in part of the coconut milk.
2. Add the rest of the ingredients and stir constantly as it cooks until it thickens.
3. Pour into cups or small dishes and dust with nutmeg, chill until set.

Amazing with a bit of maple syrup drizzled over the top.


photo credit: wikipedia

Sauteed Figs

Sauteed Figs
Recipe ~ Joanne Gosselin, Israel

A delicious, sweet fig dessert that’s simple but sophisticated. 

8  figs
2-3 Tablespoons butter
2 Tablespoons honey
Plain Greek Yogurt (or creamy white cheese in Israel)
Pistachios – ½ cup (about 24 pistachios)
1. Melt butter and honey in a skillet
2. Cut figs in half horizontally and place in pan – cut side down
3. Turn once and spread sauce in pan over figs
4. When figs are slightly browned and blistered remove from pan
To serve (4 people)
Place 4 halves on a small plate, drizzle with sauce from pan, top with a dollop of Greek yogurt, drizzle with honey and sprinkle with pistachios.
PIcture: For a larger gathering you can present a platter of the figs with toppings on the side. An excellent accompaniment is cool watermelon, sprinkled with feta cheese and mint.
This is also great as a starter or a fresh snack in summer!

Yossi’s Apple Pie



Recipe ~ Debbie Elfassy, Benjamin, Israel

Debbie’s husband Yossi (originally from Morocco and a good cook himself) has made this apple pie for special occasions such as Rosh HaShanah or for Shabbat. When they ran a restaurant in Durban, South Africa – called, appropriately, Yossi’s – this pie was a great favorite.

P.S. Everyone says it’s the best Apple Pie ever, and I agree 100%! ~Keren


150gr butter
1cup sugar
2 eggs
Little grated lemon rind
2 cups flour, sifted


About 15 Granny Smith
green apples
Grated rind of 1 lemon
Half cup seedless raisins
3 generous tablespoons
sticky brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
100 gr butter
Half cup red wine
1 teaspoon vanilla essence

To make filling:

  1. Peel apples and chop into large cubes.
  2. Place the apples and all the remaining filling ingredients in a large saucepan, and simmer gently, covered, till apples are cooked and any excess liquid has evaporated.(You may need to remove the lid to reduce the liquid). The mixture will be thick and jam-like.
  3. Adjust taste if necessary. Leave to cool a bit.

Make pastry:

  1. Mix butter and sugar. Add eggs, gradually.
  2. Add lemon rind, then flour until you get a soft, pliable dough.
  3. Line a greased pie dish with a thin layer of the dough. Prick with a fork.
  4. Bake 190C for 10 mins. Remove from oven.
  5. Arrange Apple Pie filling on top.
  6. Roll out remaining dough on a floured surface. Cut long strips and arrange them in a lattice pattern on the pie filling.
  7. Brush the strips with a little beaten egg yellow and sugar and bake till golden.
  8. Let cool and enjoy with a scoop of vanilla ice-cream or whipped cream.
  9. Bon Appetit! B’tei’avon!

Gluten Free Chocolate Cake ~ good for PESACH too!

Gluten Free Chocolate Cake 

Recipe ~ Robbie Mason

I used this chocolate cake recipe for the first time when a young friend of ours, who was volunteering in Jerusalem, came to our home for an Erev Shabbat meal together with her mother and sister.  I try to remember to ask, when we have visitors for the first time, if they have any food allergies or aversions. It turned out that our friend’s mum is gluten intolerant, so I went searching for a yummy dessert.
Since I am a dark choco-holic I found this recipe and adapted it a bit to suit our needs.  It is rich and very ‘more-ish’ – especially with the whipped cream on top.

PS: I can vouch for that 100% having enjoyed it on Shabbat at the Mason’s home myself! ~ Keren

1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
8 ounces bittersweet chocolate, chopped (or chocolate chips)
5 large eggs
1 cup granulated sugar
1 cup heavy cream – topping (optional)

1. Heat oven to 350/180 degrees
    Butter a 9-inch spring-form pan
2. In a medium saucepan, heat the butter with 1/4 cup of heavy cream over medium/low heat until the butter is melted.
3. Add the chocolate and stir until the chocolate is melted and smooth; remove from heat.
4. In a medium bowl beat together the eggs, granulated sugar and cocoa powder.
    Add the chocolate mixture and beat again.
5. Transfer the batter to the prepared pan and bake until puffed and set, 35-40 minutes.
6. Let it cool in the pan for 1 hour.
    Run a knife around the edge of the cake before unmolding.

For optional topping:
Beat 1 cup heavy cream with 1 Tablespoon of sugar and 1 teaspoon of vanilla until stiff peaks form.

Serve cake with a large dollop of whipped cream on top. You can also add a few raspberries or srawberries for a splash of color!

photo credit – Joe Lewis,


Israeli Almond Tart.


Recipe: Debbie Elfassy – Benjamin, Israel

This is a delightful tart to serve at a Tu B’Shvat seder meal, where all the fruits of Israel are celebrated and enjoyed. The almond tree is the first to blossom in Israel after the cold winter. The beautiful blossoms, therefore, are the welcome herald of Spring.

Ingredients for Shortcrust:

 250ml cake flour
60ml  white sugar
125 gr softened butter
1 extra large egg
pinch salt

Ingredients for Filling:

150gr ground almonds
150ml white sugar
150 gr softened butter
4 extra large eggs
75ml cake flour
5ml almond essence
50ml smooth apricot jam (or a bit more if you need)

Optional icing:
160ml icing sugar, sifted
10ml boiling water
few drops lemon juice
Or: sprinkle some icing sugar on finished tart and decorate with shelled almonds.


  Crust: mix all ingredients to form a soft dough. Line a 32cm pie dish with the dough.            Prick the base and chill until cold.

Preheat oven to 150 degrees C.


1. Combine almonds, sugar and butter till light and creamy.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in cake flour gradually.
4. Add the almond essence.
5. Spread the jam over the chilled unbaked crust and spoon the almond filling on top.
6. Bake for around 1 hour. Remove from oven and cool.


Blend the icing sugar and boiling water and a few drops of lemon juice to form a glace icing. Spread over the tart and leave to harden.

Now, enjoy!   Betayavon!   Good appetite!