Saturday, August 16, 2014



- 5 Medium-Sized Tomatos
  * It's recommended to take dense tomatos with a small amount of juice

- 5 Tablespoons of Tomato paste

-  Red Hot Pepper (About 7cm)
  * If you don't want it to be spicy, use less pepper

- 1 Garlic head

- 1 Teaspoon of salt

- 2-3 Tablespoons of olive oil


- Peel the Tomatos (Unnecessary :)), preliminarily immersing them for a minute in a boiling water, then cold water.

- Slice the Tomatos into small dices, then cut the hot pepper into very small pieces (Better do it in gloves :P)

- Cut and a half of the Garlic cloves into small pieces, and the other half into small plastics.

- Pour the oil on the bottom of the pan, set it on a strong fire, heat the pan up, then add the tomatos, cook them for a minute, then add all the other ingredients.

- Bring it to a boiling state, set it on average, cook it for 15 minutes (If the tomatos have a lot of juice, then boil it until the excess amount of liquids are gone).

You can also make the Matbucha without tomato paste, but then you'll need one big and dense, or 2 medium tomatos. And you'll have to boil it for a bit more time into a required concentration (As shown in the picture)

Good Luck and Bon Apetite :)

Friday, August 15, 2014

Vegan Pizza

Love Pizza but prefer vegan food? this will perfectly fit you!
In my opinion, this is even tastier than the Pizza with cheese. :)

Dough Ingredients:
pizza- 1 Cup of Leaven

- 1 Kg. of Flour

- 1 Teaspoon of Salt

- 1 Tablespoon of Sugar (Honey)

- 1/3 Cup of Vegetable oil

- 350 ml of warm water

The dough that is made out of these ingredients is enough for 4 large Pizzas.


- Roll the dough into a layer of half centimeter thickness,
then grease it with some Matbucha or tomato paste, then sprinkle some dry Oregano (possible with fresh too, sometimes we also add Basil and/or Rosemary).

 - Grease a layer of potato mash of about 1/2 cm thickness, and then place on top the sliced into plastics tomatos, mushrooms, olives, and then sprinkle brewer's yeast on top (And also you can add some almond cottage cheese to make the Pizza even more cheesy).

- The edges can be folded.

- Bake it for 20-22 minutes on 220C.

And we're done! Good luck, and Bon apetite :)

Thursday, August 14, 2014

Almond cottage cheese with dill

 opinion, this is one of the perfect rapetitements forit cheese or any other diary products :)

- 1 Cup of Almonds (Soak them in water for a night)tvorog_s_ukropom2

- Juice of 1 lemon

- 1 Teaspoon of salt, Himalayan is preferred (If you're using it)

- 2-3 cloves of garlic

- A small sheaf of dill

Almonds can be peeled, but that's not necessary.
All the components, excluding the dill, should be blended in a blender to a homogeneous state, with addition of 1 cup of water. Then add the sliced dill, mix it and enjoy :) 

you can put it on a piece of bread, or even 
eat it as it is :)

Bon Apetite

Tuesday, August 12, 2014

Pancakes and blintz

This is one of my favorite recipes, I really like the final results and mostly the taste :)



- 1 Cup of Leaven

- 350ml of warm water
  * You can also replace it with almond serum or a simple serum, but then you'll need to add 1 Teaspoon of soda without a pile, also instead of serum you can use "Kefir", Yogurt and etc.

- 1 Tablespoon of sugar (Honey)

- 1 Teaspoon of salt (Optional)

- 1-2 Tablespoon/s of vegetable oil

- Flour as much as it will take (About 2 cups)


- Make a not dense (Pancake density, in other words, oatmeal density xD), let it breath for a bit, until bubbles won't start to come out (30-40 minutes)

- mix the dough once again and after 5 minutes it's ready for cooking.

- Fry the pancakes on a frying pan with vegetable oil from both sides until it reaches a golden color.

  *Flour can be replaced with semolina, and that's the result that came out of it, and it was yummy. :)

The dough for Blintz is prepared the same way as the dough for the pancakes, but you should add 3 Tablespoons of vegetable oil and make the dough liquid.

Monday, August 11, 2014

Wheat bread

It can be made with yeast, but since yeast has negative effects on the organism, I prefer to use the Yeastless leaven. It's healthier, and the results that are coming out of it are wonderful :D

So we have the prepared leaven, and before use, it should be taken out so it could warm up and come back alive (or easier to say, get all bubbly), to speed up the process, you can place the jar on some warm water.

We're baking the bread in the oven, we also did it in a Breadmaker in the past and both have their wonders.

We are making the bread with whole flour, cane sugar and sea salt (but it's not essential)


- 1 Cup of leaven

- 1 Cup of warm water

- 1 Teaspoon of sugar (with a pile)

- 1 Teaspoon of salt (without a pile)

- 1 Tablespoon of Vegetable oil

- Flour as much as it will take (About 16 Tablespoons with a big pile, white flour takes a bit more - 18-20 spoons)

Don't forget to refresh the leaven after making the dough :)


- You can add some additional ingredients into the dough it then place it into a mold, or you can let the dough rise, knead it, add the additions then put it into a mold.

- After you've placed the dough into the mold, cover it with towel or even a plastic bag and place it in a warm place. You should let the dough rise twice it's size (Not less, or the bread will be hard).

- After the dough rises, place it in the oven. Sometimes I put another oven tray with water under the tray (or grid) on which the bread is located to make it rise more effectively and make the crust softer.

- At the first 5-7 minutes I set the temperature on 250 C, then I lower it to 180 C for about 30 minutes, then 20 minutes more on 150-160 C. But generally, if you have no time for all these manipulations, then you can right away put it on 170-180 C for 50 minutes - 1 hour (It matters what oven you're using)

- Take out the bread and extract it out of the mold.
  * It's recommended to put it on a grid and cover it with a towel

So that's basically the recipe for the bread :)

The preparations for the Breadmaker are the same, excluding the temperature and time apparently.

Good Luck ^^

Sunday, August 10, 2014

Leaven on raisins

Note: This is one of the main ingredients you'll need for the most of the bakery recipes.

- Handful of raisins
  * Black with kernels is preferred

- 1 Teaspoon of sugar or honey

- 5 Tablespoons of flour (Rye flour is the best choice)

- 3/4 cup of warm water

- Mash the raisins with Sugar (Honey) in the cup, then add the warm water up to the edges of the cup.

- Pour it into a half-liter Jar, add the Flour and mix it.

- Cover the jar with cloth, or cheesecloth, and fix it with a rubber band on the jar neck.

- Put the jar in a warm place for fermentation. It may take from a few hours (if it's really hot) to 5 days. If the Leaven didn't start bubbling after 5 days, then the yeast culture is weak and you should consider making a new leaven.

- When the leaven will be well fermented, and bubbled, filter the leaven through a large strainer, and throw away the raisins.

- Again, pour some water into the leaven basis (So the total amount would be equal to 1 cup), add 5 piled tablespoons of flour and 1 teaspoon of sugar or honey. The density of the leaven should be familiar to oatmeal. Once again, put the jar for fermentation. Once it's bubbling - the Leaven is done!

A good leaven has a pleasant sour on smell and taste, and it's all covered in bubbles!

With that Leaven you can bake bread, you can also put it in the fridge "Until the best times" (Fermentation won't stop, but will slow down), you can (and should!) share it with somebody.

Storage of the Leaven:

The leaven should be kept in the fridge (Not in the freezer!), in a not tightly closed Jar (you can poke a hole in a plastic cap). A simple 0,5 liter Jar is comfy.

If you are planning to bake bread - Take the Leaven out on the eve before sleep in a warm place. If the leaven is too acidic or old, it should be refreshed or "Revived"

The leaven is also "revived" after it wasn't used for a while (Once per 10-14 days).

For that procedure pour out all the leaven out of the jar. Don't wash the jar, because what's left is exactly the yeast culture you need!
Add into the same jar: 1 Teaspoon of Sugar (Honey), 5 tablespoons of flour and a cup of warm water, mix it and place it in the fridge until the next bake.

And that's basically it!

Good luck :)