I remember, well over a year ago, a neighbor telling me how her son would help her cook and bake in the kitchen. Though he’s only a few months older than my daughter, Idy, he would stand in the kitchen with his mother and create ‘recipes’ with all-familiar ingredients. (In the manner of two-year-olds, I think his recipes went something like ‘4 cups of flour, 3 cups of sugar, 2 cups of salt, 1 cup of eggs’ and so on.)
At the time, I explained to my neighbor that Idy had no idea of what these things were; I was simply too scared to bring her into the kitchen to cook and bake with me. Even if I was making something that didn’t contain any of her allergens, what if something hadn’t been cleaned properly? Or she started helping herself to the fridge?
Well, it’s been over a year since she was cleared of her egg allergy and, as I rarely make anything dairy (due both to habit and personal preference), I’ve decided that that needs to change.
Just after Pesach, I decided to make challah (and say the bracha) every single week for the next year. In the last couple of weeks, I’ve also started to bake with Idy every Thursday. The reasons and goals are many. Obviously, it’s a great bonding time for us and is also a great way to teach her how things work in the kitchen. I also want to create excitement in doing things special in honour of Shabbat – since I’m such a big believer in doing things in bulk and freezing, she rarely sees me making soup or cholent (yes, it freezes beautifully and you’d never know) or kugels.
Since we’re no longer accommodating an egg or nut allergy, many of the recipes we’ll be trying will contain regular ingredients. But I’m looking forward to sharing with you all the ones that may suit a specialized diet.
To kick things off, here are some cake recipes that went over very well in our house.
Crazy (Chocolate) Cake (egg-free)
Simple White Cake (egg-free)