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                                                                                 OVEN BAKED EMPANADA
                                                                                 Makes 12 Empanadas
                                                                                 190 Calories Per Empanada

These Latin American pastries, filled with cheese,seafood,meat or vegetables are very popular in Chile and Argentina. Every countries have their own versions with fillings and baking styles. I combined empanada dough with samosa filling. Potato-onion-sweet pea filling gives sweet taste to this delicious pastries.

Ingredients for dough:

2 1/2 cups (350 grams ) all purpose flour
4 tablespoons unsalted butter, melted
1 1/2 teaspoons salt
2 tablespoons distilled white vinegar
1 egg
1/3 cup warm water
1 egg yolk for egg wash

Preheat oven to 400 F degrees.

In a large bowl, add flour and salt,mix them. Make a well in the center, add egg, white vinegar, melted butter and water. Knead dough until they combine throughly. Divide dough into 12 balls. 

Roll out each ball into 5 to 6 inches round with pastry roller. Place filling in center,and close two sides with pinching the edges tightly.

Brush with egg wash ( 1 egg yolk lightly whisk with 1 teaspoon water ) and bake for 25 minutes. 

Filling Ingredients:

2-3 medium size potatoes, cut into small cubes
1 yellow onion, chopped
2-3 cloves garlic, minced
Handful fresh flat leaf parsley, chopped
1/2 can sweet peas, drained and washed
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon red pepper flakes
2 tablespoons curry powder
Salt and freshly ground black pepper
1 teaspoon olive oil
1 egg, lightly whisk

In a medium pot, filled with water, cook potatoes until they are tender,about 20 minutes. Drain and mash them.

In a large pan, pour 1 teaspoon olive oil, cook onion and garlic until they are translucent. Add potatoes, salt, pepper ,egg and spices. Stirring constantly,cook together about 10 minutes. Before turning off the heat add sweet peas, and mix well. Set aside, and let it cool.



                                                                           STUFFED FLAT BREAD
                                                                           Makes 8 Flat Breads
                                                                           360 Calories Per Bread

This recipe is my family heirloom. My grandmother was making these breads when I was a child, then my mom started to make them for special occasions. I never imagine myself  that, one day I can make these delicious breads in one hour. I think it's my turn to take the flag from them. 
This can be eaten for breakfast or with soup and salad.

Ingredients for Flat Bread:

4 cups all purpose flour
1 1/2 cup water
1 teaspoon salt

In a large bowl pour flour, add salt. Mix with your fingers, and then make a well in the center, pour water. Knead dough until smooth. You may add more flour if needed. Take dough on well floured surface and divide into 8 balls.

Roll out each ball with pastry rolling pin, until they are very thin. You have to sprinkle flour to prevent sticking. 
Brush half part of the dough surface with melted unsalted butter and vegetable oil mixture ( 2 tablespoons unsalted butter + 1 tablespoon vegetable oil ), fold it in half. 
Brush again, and fold it in half again. Repeat brushing oil and folding until you can not fold any more. Do same thing for rest of the doughs. You'll have 8 mini envelop shapes doughs at the end.

Take mini envelop shape dough, on well floured surface, and roll out with pastry rolling pin, until form a rectangle 8 by 6 inches. Place filling in half part of the dough  fold it over. Press down the edges..

In a large pan, put 1 teaspoon unsalted butter and cook each flat bread, until lightly brown each side, about 4 to 5 minutes. 

Filling Ingredients:

3 potatoes, peeled, cut into small pieces, and boiled until soften
Handful fresh flat leaf parsley
1 teaspoon salt and freshly ground black pepper
1 yellow onion, chopped
1 egg, lightly whisked
1 teaspoon olive oil

In a small bowl, mash potatoes. Set aside.
In a large pan, pour 1 teaspoon olive oil, and cook onion until translucent. Add mashed potatoes, chopped parsley, salt and pepper. Cook with stirring occasionally.Add whisk egg and stir until combine throughly. Let it cool.

Bon appetite !!


                                                               ALMOND - PISTACHIO - DRY CHERRY BISCOTTI
                                                               Makes 22 Biscotti
                                                               133 Calories Per Biscotti

Biscotti means double-baked biscuits, originated from Italy. They are perfect ending; after a great meal. You can dunk them in an espresso or tea. Delicacy treat for any time during the day.
You can store them in airtight container up to 3-4 days in room temperature.

Ingredients:

2 cups all purpose flour
1 cup sugar
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons vegetable oil
2 large organic eggs
1 tablespoon orange zest
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup dry cherry and dry cranberries mixture
1 cup pistachio and almond mixture, roughly chopped

Preheat oven to 350 F degrees. Prepare baking sheet by covering with parchment paper.

In a standing mixer fitted with paddle attachment, mix flour,sugar, baking soda, baking powder, salt and oat, until combine completely.

In a medium bowl, whisk together eggs, vegetable oil, orange zest, lemon zest,vanilla and almond extract. Add egg mixture to flour mixture, beat until combine and come together nicely. Fold in cherries and nuts with spatula, mix well.

Transfer dough onto lightly floured surface, divide in half. Using floured hands, shape each dough into 10 to 12 inches long log. Transfer logs into prepared baking sheet, Flatten each log, with pressing your fingers, into a 2 inch wide strips.

Bake for 30 minutes, until they are brown on top. Take out and cool for 15 minutes.

Put biscotti on cutting board, and cut diagonally into 1/3 inch thick slices.

Preheat oven to 250 F degrees.

Prepare 2 baking sheets by covering with parchment paper. Place biscotti, cut side down on baking sheet. Bake biscotti, rotating baking sheets in halfway, about 40 minutes. Transfer biscotti onto rack, and let it cool.


                                                               SPINACH – CARROT – PARSNIP BOREK
                                                               Makes 10 Serving
                                                               322 Calories Per Serving

This is  a wonderful, comfort food goes with everything. You may change the filling if desired.

Ingredients For Dough:

2 eggs, lightly whisk
5 tablespoons vegetable oil
½ cup plain yogurt
3 cups all purpose flour, more for roll out of dough
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon milk
1 egg yolk, mix with 1 tablespoon water for brushing tops

Preheat oven to 375 F degrees.

In a large bowl, pour flour and add salt and baking powder, mix until combine throughly. Add vegetable oil, yogurt, eggs and milk. Knead the dough until smooth, and becomes nicely together.

Take dough on well floured surface, and divide into 5 equal balls. Roll out each ball with pastry rolling pin, about 12 to 14 inches round until paper thin thickness. Cut in half.

Put fillings on circle edge of the dough. Roll up to dough into a cigar-shaped log.Roll around itself, form a rose shape. Tuck in the ends under the spiral body.

Place borek on parchment paper lined baking sheet, and brush with egg wash. Bake them for 25 minutes, until they are lightly brown on top.

Filling Ingredients:

1 pound spinach, washed many times, separated from stems
1 carrot, peeled, shredded
1 parsnip, peeled, shredded
1 yellow onion, chopped
1 teaspoon salt
½ pound French feta goat cheese, crumbled

In a large pan, pour 1 teaspoon olive oil, add chopped onion, cook until they are translucent. Add spinach and salt, cook just for couple minutes, until spinach wilted.

In a large bowl, put cooled spinach mixture, add carrot, parsnip and feta crumbles. Mix well.

Bon appetite !!








                                                                              EASTER BREAD
                                                                              Makes 2 Big Loaves, !6 Thick Slices
                                                                              265 calories Per Slice

This recipe is from Gourmet magazine 2004. It is time consuming but very easy to make..I think every family has their own recipes for easter bread..Easter baskets always arranged around this bread with cheese, meat and eggs..

I adjust the recipe little bit  here, little bit there..Original recipe use 1 ½ sticks ( 12 tablespoons ) of butter. There is no way I can use that much butter with bread. I cut butter amount to 7 tablespoons, which  turned out beautifully with no extra butter flavor or excess butter stain on your finger.If you don’t want to spend money on saffron, that’s OK. You just skip that one..

Ingredients :

1 cup soy milk
½ cup sugar plus a pinch
Pinch of saffron threads
7 tablespoons unsalted butter
2 teaspoons salt
1 pack active dry yeast
¼ cup warm water ( 104-110 F )
6 cups all purpose flour plus additional for kneading
4 large organic eggs, 1 separated for egg wash
2 big souffle dishes ( 5 to 6 cups)

Heat milk, sugar, butter, saffron and salt in a saucepan on over medium heat. Stirring occasionally, until butter is melted. Set aside and cool.

In a small bowl stir together warm water, pinch of sugar and yeast. Let stand until foamy, about 5- 10 minutes.

In a large bowl, pour flour, and make a well in the center. Lightly beat 3 eggs, and add to well along with milk- butter and yeast mixture. Gradually incorporating flour, knead until soft dough forms. Transfer dough on lightly floured surface and knead, dusting with extra flour to keep dough from sticking, about 10 minutes. Place dough in a lightly oiled large bowl, cover with plastic wrap, and clean kitchen towels, let rise for 3 hours.

Punch down dough, let rise again, covered with plastic wrap and clean kitchen towels, about 1 hour.

Well oiled souffle dishes. Punch down dough and divide in half. Loosely wrap one half of piece in plastic wrap, set aside. Other half, cut away one third of the dough and reserve, then make a ball with remaining two third, and transfer to souffle dish.

Roll reserve piece of dough into a 18 inches long rope on work surface with palms of your hands.Cut rope into 3 equal pieces. Lay pieces vertically on the surface, apart 1/4 inches from each. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Place braid over top of dough ball in souffle dish.

Form another loaf with remaining dough in same manner.

Cover dough with clean kitchen towels and let rise at warm temperature, about 1 1/3 hours. Loaves will rise about 1 inch above the rims of dishes.

Preheat oven to 350 F degrees.Put oven rack in middle position.

Lightly beat remaining 1 egg, and brush over top of each loaf. Bake loaves until golden brown, about 40 to 45 minutes.

Happy Easter !!


                                                                              PIZZETTI MY WAY
                                                                              Makes 13- 14 Pizzetta
                                                                             198 Calories Per Mushroom Pizzetti

Pizzetti means "mini pizza" in Italian. You can make them with traditional pizza dough ( see recipe at " cooking with harvest" section ) or using puff pastry. My dough is little different, texture is crunchy outside but soft inside.

I made them with  caramelized onion- mushroom- goat cheese and caramelized onion-tomato-parmesan combinations. You can change the filling with your ingredients.

Ingredients For Dough:

1 1/2 cups milk,warm in microwave to 104-110 F degrees
1/4 cup safflower oil
1 egg,yolk and white separated
3 tablespoons sugar
1/2 teaspoon salt
1 pack or 1 tablespoon instant yeast
3 cups all purpose flour
1 cup whole wheat flour

Preheat oven to 400 F degrees.

In a small bowl,put warm milk,sugar and yeast,mix with your finger tips,until yeast dissolved completely.Wait for 10 minutes to activate the yeast,until bubbles and bursting clouds came out of surface.  

In a large glass bowl,put flour and salt,mix well.Add egg white,oil and yeast mixture.Knead dough until smooth and not sticky.You can add more flour if needed. Place dough in another oiled bowl.Cover with plastic wrap, and two layers of clean kitchen towels.Put in a warm place to rise for 2 hours.

Place dough on well floured surface, knead for couple minutes. Divide into 13 balls equally. Roll out each ball with pastry pin  about 5 inches round. With a knife, make a half inch line outside circle. Inside of line, using fork, pierced the dough for preventing to rise unevenly. 

If you are making mushroom pizzetti, place caramelized onion first, then goat cheese crumbles and sauted mushroom mixture. Finish with more goat cheese crumbles on top.

Brush expose dough with egg yolk-water mixture, and sprinkle with sesame seeds.

Bake for 20 minutes or until they are golden brown.

Mushroom Filling Ingredients:

1 yellow onion, cut into ring shape
2 teaspoons olive oil
Mix  variety mushrooms, sliced thinly
Goat cheese, such as Chevre, crumbled
2-3 spring fresh thyme, leaves only 

In a small saute pan, pour 1 teaspoon olive oil, cook onion until they are caramelized, about 15 minutes. Let it cool.

In a medium pan, pour 1 teaspoon
olive oil, and add mushrooms. Saute until they are tender. Season with salt, freshly ground black pepper and thyme. Let it cool.

In center of dough, place some caramelized onion rings, then mushrooms and finally goat cheese crumbles on top.

Tomato- Parmesan Filling:

You can place caramelized onion rings on center, and then goat cheese crumbles. Put thick tomato slice top on and finish with parmesan shavings.

Bon appetite !!


                                                                                     RAISIN BRIOCHE
                                                                                     Makes 12 Brioches
                                                                                     130 Calories Per Brioche

Brioche is a very rich flavor French pastry, high egg and butter content gives it  richness. It's made in the same basic way as bread, and commonly eaten at breakfast or as a snack.

I LOVE brioche, but because of their high butter content, I never ate them without gilt. My version recipe of brioche has only 4 tablespoons butter for 12 rolls, which traditionally needs 1 1/2 sticks ( 12 tablespoons ) butter. I also add orange zest which gives nice flavor and freshness to the rolls.

They are perfect for Easter brunch or just with cup of tea any time of the day.

Ingredients:

4 tablespoons unsalted butter, plus extra for greasing molds
1 ½ cups white bread flour, plus extra for dusting the molds
½ teaspoon salt
1 ½ teaspoon active dry yeast
1 tablespoon superfine sugar
1/3 cup raisin
1 orange, zested
2 tablespoons water,warm 104- 110 F degrees
2 eggs, whisked
Egg wash for glazing ( 1 egg yolk plus 1 teaspoon water )

Grease 12 individual brioche molds, sift the flour and salt together into molds.

In a small bowl, mix warm water, pinch of sugar and yeast together until yeast starts to bubbling.

In a small bowl whisk eggs and add orange zest.

In a large bowl, pour flour,sugar,and raisin. Mix until combine. Make a well in the center and add whisk eggs, butter and yeast mixture. Mix to form a soft dough.

Place dough onto lightly floured counter and knead for 5 to 10 minutes, until smooth and elastic. Put the dough in an oiled bowl, cover with plastic wrap, and let it rise in warm place for 1 hour or until doubled in size.

Take the dough on well floured counter again, knead lightly for 1 minute, the roll into sausage shape. Cut into equal 12 pieces.

Shape 2/3 of each dough into a ball and transfer to the prepared molds. With a floured finger, press each one center. Shape the remaining 1/3 dough into a small ball and place on center indentation.

Put the molds on a cookie sheet, cover lightly with oiled plastic wrap, and leave in a warm place until the dough comes almost the top of the molds.

Preheat oven to 425 F degrees.

Brush brioches with beaten egg-water mixture, and sprinkle with sugar on top. Bake for 15 minutes or until golden brown.



                                                                                        TAHINI BUNS
                                                                                        5 Servings
                                                                                        812 Calories Per Serving

These rolls are a version of sticky rolls, great for breakfast or just snacking with tea. Be careful,they are high in calories,these must be a special treat for you !

Ingredients For Dough:

1 pack of instant yeast
2 tablespoons sugar
1 cup milk, warm (around 104-107 F degrees)
3 tablespoons unsalted butter, room temperature or 1/4 cup vegetable oil
3 cups all purpose flour
Pinch of salt

Ingredients For Filling:

1 cup tahini (sesame seed paste)
1 cup sugar

Ingredients For Topping:

1 egg
1 tablespoon water
Sesame seeds
Sugar for sprinkle

Preheat oven to 400 F degrees.

In a large bowl, melt the yeast with sugar and milk. Wait 10 minutes for activation of yeast,when bubbles come out,and liquid become cloudy,that means it's ready.
In a large bowl,pour flour and butter. Add yeast mixture slowly, knead well. Let it rest for at least 1 hour.Cut the dough in 5 equal pieces with a knife. Roll out each piece until they are thin but not tearing apart and a round shape (doesn't have to be perfectly round).

In separate bowl mix the filling ingredients.

Spread the 2-3 tablespoons(or if you like sweet put more fillings) of filling with a  back of spoon on the doughs equally. Roll them up and let them sit for 30 minutes at room temperature on the counter. Then hold each ends of the rolls ,stretch them by lightly pulling from each ends,and twist them to make them longer and thinner.If they tears or separate in pieces when you are pulling,don't worry,just put the pieces together. Then roll them up like a cinnamon roll in round shape.

Place parchment paper on an oven tray and arrange the doughs on it. Let them rest for 10 more minutes.Brush top of them with egg and water mixture,sprinkle with sesame seeds and sugar.
In preheated oven bake them for about 30 minutes or until they turn brown..
As you can see the picture below,you can make these rolls with tahini-sugar-raisin mixture,too.







                                                                                            GOUGERES
                                                                                            Makes 30 Puffs
                                                                                            67 Calories Per Serving

You can make this classic French cheese puffs with half and half mixture of  all purpose and whole wheat flour. Traditionally made with Gruyere cheese but you can substitute this with Parmesan or aged cheddar,too.
My husband named this delicious puffs " popcorn ".Indeed you can eat ten of those without knowing.They are so light,so addictive. But I bet ; you are not going to find any other recipes that you can enjoy these delightful puffs either breakfast or dinner without worry about their calories.I drastically cut the amount of butter (more than half ) without sacrificing the taste.


Ingredients:

1 cup plus 2 tablespoons water
3 tablespoons unsalted butter
1/4 teaspoon coarse salt plus for seasoning
1 1/2 cups Gruyere or Vintage Irish Cheddar,grated
1 1/2 cups all purpose flour
5 eggs,each one separately- lightly whisk
Pinch of cayenne pepper
2-3 springs of fresh thyme,leaves separated

Preheat oven to 425 F degrees.
In a medium size saucepan,mix water,butter and salt. Bring it to a boil.Remove from heat and add all the flour at once,stir with a wooden spoon to incorporate. Return pan to alow heat,stirring constantly until dough comes together,about 3-4 minutes. Stir into Gruyere cheese until melted,add pinch of salt,cayenne pepper, and thyme.
Prepare the standing mixer with paddle attachment. Place dough into the mixer, on low speed add eggs one by one.Mix well after each addition. Mix until dough becomes smooth but still sticky,about 3-4 more minutes.
On a parchment paper lined baking sheet, put 2 teaspoons of dough (smaller than golf ball) separated from each other at least 1 inch.
Bake them until they turn lightly brown color,about 15-18 minutes.Rotate the baking sheet in half way of cooking time.
Bon appetite !!



                                                         CHOCOLATE COVER STRAWBERRY CREAM LAYER CAKE
                                                         Makes 14 Hearts
                                                         225 Calories

This one my mom’s special, but of course I twisted a little bit..Sorry Mom..I"ve never been a big fan using food coloring in my baking,instead of that I always use beet for pink-purple color,carrot for orange,spinach for green.I used same cream on top of those cakes and layers,instead chocolate toppings.

Ingredients For Cake:

5 large eggs
2 cups all purpose flour,not full,lightly filled cups
1 cup sugar
1 tablespoon baking powder

Preheat oven to 375 F degrees.

In a standing mixer,fitted with wire attachment, first beat sugar and eggs,about 5 minutes,until become frothy and light. Add flour with baking powder,and beat couple more minutes,until combined.

Brush oil in shallow baking sheet,and
 lightly sprinkle flour.Remove extra flour from sheet. Pour cake dough into baking sheet,and bake 10-12 minutes,until lightly brown.

When it’s cool,take out the whole cake on cutting board. Cut with heart shape cookie cutters,make hearts. Put one heart at the bottom,spread strawberry custard,and put another heart shape cake top.. 
Pour beet colored–white chocolate mixture top on layer cakes. Decorate with candied flowers.

Bon appetite !!

Cream Ingredients:

3 cups milk
3 tablespoons sugar
3 tablespoons flour
1 cup strawberries,chopped and smashed

Mix everything in a saucepan; cook them until getting pudding consistency.
In separate bowl, mix 1 1/2 cups Confectioner’s sugar,1 tablespoon room temperature butter and little bit of milk. Whisk well until they turn snowy white. Combine this mixture into first mixture. Add chopped strawberries and mix well.

Chocolate-Beet Topping:

White chocolate, good quality, chopped in small pieces
1/2 cup roasted red beet ,big pieces

Put the chocolate in a glass bowl, and melt it in the microwave with 10 seconds intervals. After every 10 second heating, stir the chocolate with rubber spatula. 
When chocolate melted, add roasted red beet pieces. Mix well,until color turns lovely pink.Take out beet pieces after get desired color.

 

                                                                         SPRITZ COOKIES MY WAY
                                                                         Makes 18 Cookies
                                                                         192 Calories Per Serving

These are perfect Valentine’s Day treats. You can make this cookies either filled with cherry or raspberry jams or lovely pink color glazing on top. I never like to use food coloring in my baking, so I though, beet used as a natural dye for centuries, why not to use as a food coloring into bakeries. I made beet juice from red beets, and use it to get perfect pink color by mixing into white glaze.
Usually sugar cookies take 1 cup ( 16 tablespoons ) of butter..You’ll not get buttery but full satisfaction taste with these cookies, and you’ll enjoy them more than ever without feeling guilty.

Ingredients:

4 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, at room temperature
1 teaspoon baking soda
1 cup sugar
2 eggs, lighly beaten
1/3 cup milk
1 teaspoon good quality vanilla extract
½ teaspoon nutmeg
 6 tablespoons organic raspberry-strawberry jam

Preheat oven to 375 F degrees.

Mix the flour, baking powder, salt and butter together in food processor until crumbs form and look like a pie crust.

In another bowl combine the baking soda, sugar, milk, vanilla extract and nutmeg. Pour this mixture into flour mixture, and mix it until smooth.

Chill the sugar cookie dough at least 1 hour for easily cut and give desire shape the dough. Use big heart shape cookie cutter, make big hearth cookies. Divide them in half, this time use smaller heart shape cookie cutter, and make a hearth shape hole center of the cookies. You will end up half whole, half with a small hearth in the center cookies. Put the whole cookies at the bottom, cover with cherry or raspberry jam, and put punched cookies top on that, fill more jam inside of the little hearths.

Place jam filled cookies on parchment paper lined baking sheet. Bake cookies 12-15 minutes, until turn lightly pinkish-brown color. Place cookies on the rack with spatula, as soon as removed from oven.

Beet Glaze For Topping (optional) :

Mix a few teaspoons of milk with a cup of confectioner’s sugar. You can add more milk until desired consistency. Add 1 teaspoon of red beet juice to give perfect color for Valentine’s Day.




                                                                                    APPLE CAKE
                                                                                    8 Slices
                                                                                    300 Calories Per Serving

Ingredients:

3 eggs
1 cup sugar
3 tablespoons unsalted butter,melted
1 cup milk
1 teaspoon vanilla extract
1 apple,sliced thinly
1 tablespoon cinnamon
2 cups all purpose flour
1 ½ teaspoons baking powder

Preheat oven to 375 F degrees.

In a standing mixer,fitted with wire attachment,beat eggs and sugar very well, until color become close to white,about 10 minutes. Add butter,milk and vanilla,continue mixing on low speed. Add flour slowly,combining with baking powder. Mix until combine completely,about couple more minutes.

In a small bowl, coat apple slices with cinnamon well.Put aside.
Pour batter into butter coated baking pan. Place an apple slices as star shape.

Cook about 45 minutes,check by inserting a toothpick to come out clean without sticking any batter.
Bon appetite !!






                                                                                 BREAKFAST ROLLS
                                                                                 Makes 14 Rolls
                                                                                 174 Calories Per Roll

These are my childhood breakfast rolls.They are really easy to make, when they came out hot from oven nobody can resist them. Perfect for breakfast and brunch,or just simply delicious with afternoon tea and cheese plate.

Ingredients:

1 1/2 cups milk,warm in microwave to 104-110 F degrees
1/4 cup safflower oil
1 egg,yolk and white separated
3 tablespoons sugar
1/2 teaspoon salt
1 pack or 1 tablespoon instant yeast
3 3/4 cups all purpose flour

Preheat oven to 400 F degrees.

In a small bowl,put warm milk,sugar and yeast,mix with your finger tips,until yeast dissolved completely.Wait for 10 minutes to activate the yeast,until bubbles and bursting clouds came out of surface.  

In a large glass bowl,put flour and salt,mix well.Add egg white,oil and yeast mixture.Knead dough until smooth and not sticky.You can add more flour if needed. Place dough in another oiled bowl.Cover with plastic wrap, and two layers of clean kitchen towels.Put in a warm place to rise for 2 hours.

Place dough in well floured surface.Divide the dough into egg sized pieces. Shape each into a rope and twist. Bring the ends together and seal. Place the rolls on a baking sheet. Brush with the reserved egg yolk and 1 tablespoon water mixture, and sprinkle with black sesame seeds and nigella seeds. Let rise for 30 more minutes. 

Bake for first 5 minutes 400 F degrees,then reduce the heat to 350,and bake more 20 minutes,until their color turn lightly brown.

Bon appetite !!



                                                                         IRISH SODA BREAD
                                                                         Makes 1 Loaf Bread
                                                                         276 Calories 1/8 of Loaf

I think it's perfect time for having this traditional Irish delicacy. There are so many recipies out there,with raisin,caraway seeds,sunflower seeds,but I learned from first hand (thanks to our irish friends ),traditional bread recipe never had them,just simple bread ingredients,that's all.. Also cross shape cut on top of the bread,means blessing of bread besides helps to cook evenly. 
I decided to make of course healthier version of soda bread,and I combined couple old and new recipies,and I'm still waiting the most beautiful bread recipe from Tammy,who got recipe from her mother in law.

Ingredients:

1 3/4 cup all purpose flour
1 1/4 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking soda
3 tablespoons unsalted butter,cut into small pieces
1 large organic egg
2 tablespoons pumpkin seeds
1/3 cup sunflower seeds
1/4 cup dark smoky raisin
1 3/4 cup milk

Preheat oven to 425 F degrees.

In a large glass bowl,mix together all purpose flour and whole wheat flour. Add butter and work with your fingers,until butter pieces reduced size like peas. Add sugar,wheat germ,baking soda,pumpkin seeds,sunflower seeds, and raisins.

Whisk egg with milk lighlty, and add to the dry ingredients. Stir with wooden spoon until dough becomes thick and wet compaund. If dough is not come together smootly,you can add more milk or more wheat flour. 

Take dough in well floured surface. Give a loaf shape with 2 inches thick-round shape, and make a cross cut on top with scraper. Dust top of loaf with all purpose flour little bit to get a rustic look.

Bake bread for 35-40 minutes,until nice brown crust form.




                                                                                     CHEESE PUFFS
                                                                                     Makes 13 Puffs
                                                                                     309 Calories Per Puff

These are irresistible snack and also nice complement with salad and soup dishes. This recipe is completely my version of my mom’s special, and never fails,easy to make and everybody loves them. It’s a double rise yeast recipe with three kind of cheese mixture filling. For any yeast recipe, most important part is correctly to activate the yeast. Liquid temperature is the key point, and you have to add little bit of sugar for quick activation.
These cheese puffs are our house regulars,hope they will become yours,too..

Ingredients:

1 1/2 cups milk, warm around 104 to 110 F degrees
3 tablespoons sugar
1 pack of dry instant yeast
1 egg,separated, white for dough, yolk for brushing
1/4 cup vegetable oil
3 1/2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt

Mix warm milk, sugar and yeast together. Set aside, until bursting bubbles come out and cloudy surface covers the bowl,about 10 minutes.

In a large bowl, pour all purpose and whole wheat flour and mix with salt. Make a well in the center and add vegetable oil,egg white and yeast mixture. Knead dough well,until smooth and soft. You can add more flour if needed.

In another large bowl, brush inside with vegetable oil completely.Put dough and cover with plastic and clean kitchen towels. Place in a warm room, and allow to rise 1 1/2 hours.

Filling Ingredients:

3 ounces cream cheese
3 ounces goat cheese,crumbled
6 ounces cheddar cheese,grated
Handful flat leaf parsley,chopped

Meanwhile, mix cheese and chopped parsley. Make a small balls between your hands, approximately 13-14 of balls. Put in a fridge.

When the dough is ready, place on a well floured surface and knead lightly. Take an egg size pieces, make balls and place cheese balls in the center and push lightly. When you push in center, edges are going to rise higher.

Heat oven to 400 F degrees.

Mix egg yolk with 1 tablespoon water. Brush the out-circle part of dough.Sprinkle with sesame seeds.You may need to press sesame seeds with your fingers. At that point, dough needs to rise one more time before baking, about 10-15 minutes.

Bake in the hot oven for 20 minutes, or until turn lightly brown color and centers are melted completely.

Bon appetite !!




                                                                           WHOLE WHEAT ROLLS
                                                                           Makes 12 Rolls
                                                                           254 Calories Per Roll

I used half whole wheat flour and half all purpose flour. These need little bit of attention when you are shaping them, but totally worth the work. Whole wheat gives sweet tone to these rolls, which will be perfect complement with your protein dishes.

Ingredients:

2 cups all purpose flour
2 to 2 1/2 cups whole wheat flour
1/4 cup vegetable oil
1 egg, separated, white for dough, yolk for egg wash
2 cups milk
2 tablespoons sugar
1 pack active dry yeast
1 teaspoon salt
4 tablespoons unsalted butter

In a small bowl,pour milk and warm it in microwave, until 104 to 110 F degrees. Add sugar and yeast, mix well. Set aside, until bursting bubbles come out, or thick cloudy surface forms, about 10 minutes.

In a large bowl, pour flour, mix with salt. Make a well in the center, add vegetable oil,egg white, and yeast mixture. knead dough until very smooth, but still elastic. Place in an another well oiled bowl,cover with plastic wrap and clean kitchen towels. Allow to rise for 1 hour.

Take the dough in well floured surface,knead lightly, and divide to 8 equal pieces. Make each pieces about 8 inches round with pastry roll. Spread 1 tablespoon butter on surface of 4 circled pieces, and place 4 un-buttered pieces top of each pieces as pair. Roll them together. You'll have 4 strings dough at the end.

Make it longer each roll by pulling and rolling more, and cut into 6 pieces. Keep rolling and pulling for little pieces,too. Put 2 little strings dough together, and make a roll by twisting them. You'll have 12 rolls.

Preheat oven to 400 F degrees.

Brush with egg wash, and bake them for 20 to 25 minutes.




                                                                                          MADELEINES
                                                                                          Makes 12 Madeleines
                                                                                         108 Calories Per Madeleine

I love madeleines, I don’t know the reason, maybe I grow up with them or they are simply  irresistible. Madeleines are soft- buttery French cookies/ cakes mold into shell shaped tin pan, and I’ve never met anybody doesn’t crazy about them.. 

I don’t like to use any silicon products when I’m baking,such as silicon molds or baking cups,so I’ll go with old world tin madeleine mold. They are best when you eat them the day you bakeFor the rest you can keep them in airtight container.
  

Ingredients:
 
2 large organic eggs
4 tablespoons unsalted butter, melted, some will use for brushing the molds
1 tablespoon honey
3/4 cup all purpose flour
1/3 cup sugar
Grated zest of 1 lemon
1/2 teaspoon baking soda
1 1/2 teaspoon vanilla extract
I l

 I l

Melt butter in low temperature and let it cool in room temperature, then add honey and mix together.

In a standing mixer fitted with whisk attachment,
 whisk eggs, sugar and vanilla extract on medium-high speed until thicken and ribbons form, about 7-8 minutes.Add lemon zest.

In a medium bowl, sift flour and baking soda together.

With a rubber spatula gently fold dry ingredients into egg mixture.Pour cool melted butter around edge of batter, and gently fold again,until combine throughly. Cover batter with plastic wrap, pressing wrap against the surface to create an airtight seal. Chill batter in the fridge at least 3 hours. Tightly covered batter can be keep in the fridge up to 2 days.

Preheat oven to 375 F degrees.

Generously butter your madeleines tin molds with brush, then sprinkle with flour.
Tap out the excess flour.Spoon batter evenly into tin molds, do not overfill.

Bake madeleines 10-12 minutes, until they are golden brown. Use the tip of knifes to loosen madeleines from molds,place onto rack.When they are still warm, sprinkle with powder sugar.


                                                                          MOM'S CHOCOLATE CAKE
                                                                          Makes 14 slices
                                                                          228 Calories Per Slice
 
These are wet, moist cake/brownies that are my mom's specials. When I asked her about the recipe she gave me literally 6 different versions of these. I combine her original one with other versions of recipes.

Ingredients:

4 large organic eggs
2 cups sugar
1 cup milk
4 tablespoons baking cocoa powder
1/4 cup vegetable oil
2 cups all purpose flour, you can add more if needed
1 tablespoon baking powder
1 cup walnut, toasted,chopped roughly
2 tablespoons Callebaut semi-sweet chocolate,chopped roughly

Preheat oven to 375 F degrees.

In a standing mixer,whisk eggs with sugar,until thicken and ribbons, form, about 10 minutes. Add milk and cocoa powder, continue whisking. Take 1 cup of that mixture, set aside for moisting the cake after baking. 

Add flour, baking powder,chopped walnut and vegetable oil into egg-sugar mixture,whisk until combine.Do not over mix at that point.

Bake the cake for 35 to 45 minutes until inserted toothpick comes clean. When still warm, slice the cake and pour 1 cup separated mixture top on the cake. Place chopped chocolate pieces between the slices.

Bon appetite !!


                                                                    YOGURT CAKE WITH LEMON SYRUP
                                                                    Makes 8 Slices
                                                                    418 Calories Per Slice


This delightful dessert has nice contrast with sweet lemony syrup and sour plain yogurt. 

Ingredients:

2/3 cup sunflower oil or corn oil
2/3 cup plain greek yogurt
1 ¼ cups superfine sugar
2 cups all purpose flour
2 eggs
2 lemons, zested

Lemon Syrup Ingredients:

2 large lemons, juiced
1/3 cup sugar
2 tablespoons honey
¼ cup almond slivers for decoration

Preheat oven to 350 F degrees.

Oil an 8 inch cake pan and line bottom part with wax paper.

In a standing mixer, add eggs,and superfine sugar. Beat for 5 minutes in high speed, or until becomes light and bubbly. Add oil, yogurt, lemon zest and flour. Whisk until smooth.

Take the batter into prepared cake pan and bake for 1 hour or until golden brown on top.

Meanwhile, put the lemon juice and sugar in a pan over low heat until sugar dissolved. Bring to a boil, then reduced the heat, and simmer for 3 minutes. Stir in the honey.

Transfer the cake onto cooling rack. Prick the top of the cake with skewer. Pour the hot lemon syrup over the warm cake and let it cool.

Sprinkle with almond slivers before serving. You can serve this cake with plain yogurt.


                                                                         CHOCOLATE DIP COOKIES
                                                                         Makes 18 Cookie Sandwiches
                                                                        166 Calories Per Cookie Sandwich

These are European cookie sandwiches put together with thick apricot jams. So addictive, so delicious with  a cup of afternoon tea.

Ingredients:

2 cups all purpose flour
1 tablespoon baking powder
1/3 cup vegetable oil
6 tablespoons unsalted butter, melted
1/2 cup powder sugar
1/2 cup plus 2 tablespoons plain yogurt
2 tablespoons thick apricot jam, diluted with 1 teaspoon water
1 ounce Callebaut semi-sweet chocolate, chopped in small pieces, and melted in microwave

Preheat oven to 375 F degrees.

In a large bowl, mix melted butter, vegetable oil, powder sugar and yogurt together. Add flour along with baking powder gradually. Knead for 2 to 3 minutes, until dough will not stick your fingers.

In a cookie press, fill dough, and use star shape tip. Press cookies onto parchment lined baking sheet. Bake cookies for 15 minutes or they are lightly brown on top. Let them cool.
 
Spread apricot jam on the half amount of cookies, then cover with rest, make  sandwiches. Dip each sandwich into melted chocolate. You can sprinkle with chopped pistachio or walnut, if desired.

Bon appetite !!



                                                                        BROCCOLI - CHEDDAR QUICHE
                                                                        Makes 6 Slices
                                                                        367 Calories Per Slice

This is a perfect-moist quiche with lots of broccoli. It's a great way to serve vegetables especially for kids. It's delicious and goes with everything well, soups, salads or as a snack.

I didn't use traditional quiche shell recipes, so we saved lots of calories without sacrificing the taste.

Ingredients:

2 cups all purpose flour
2 eggs
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt

2 big stems broccoli, trim stems and separated florets
3 eggs, lightly whisk
2 tablespoon milk
1/2 cup shredded cheddar

Preheat oven to 375 F degrees. 

In a large bowl,  pour flour and salt, mix well, then add 2 eggs and melted butter. Knead until combine throughly.
Place dough in an oven safe quiche dish, stretch with your fingers and back of your hands, make the edges higher all around.

In a medium sauce pan, boil water with salt, add broccoli florets. Cook for 5 minutes, still they are in bright green color. Place broccoli in an ice bath ( ice and icy water fill bowl).

In a medium bowl, lightly whisk 3 eggs, add milk and whisk well. Put broccoli into egg-milk mixture and mix until coated completely.

Place coated broccoli into prepared dough, spread evenly. Sprinkle with grated cheddar cheese. Bake quiche for 30 minutes, or until cheese melted and lightly brown.

Enjoy !!


                                                                               FAMILY HEIRLOOM COOKIES
                                                                               Makes 15 Cookies
                                                                               240 Calories Per Cookie

This cookies baked in my family for  three generations,maybe more ? Normally I'm not a cookie person, but  maybe I grow up with them or they are simply irresistible, I love them. I assure you, this cookies can turn you in a "cookie monster" even you don't like cookies. Their calories are not bad, too !!

Those are plain cookies, you can add dry fruits or nuts if desired.

Ingredients:

3 eggs, 1 yolk separated for egg wash
1 cup sugar
4 tablespoons unsalted butter, melted
1 1/2 teaspoons baking soda
1 full cup plain yogurt
4 1/2 to 5 cups all purpose flour

Preheat oven to 375 F degrees. Prepare baking sheets by covering with parchment paper.

In a large bowl, pour flour, sugar and baking soda, mix well. Make a well in the center, then add melted butter, yogurt, and eggs. Knead until combine throughly. Take egg size dough pieces and make balls.

Brush egg wash on top of the cookies, and bake them for 25 to 30 minutes, or lightly brown.

Enjoy !!

 

                                                                            MOZZARELLA - MUSHROOM CALZONE
                                                                            Makes 8 Calzones
                                                                            465 Calories Per Calzone

Calzone is a folded pizza that originates from Italy. Dough and filling ingredients are similar like pizza. You can change filling ingredients whatever you prefer.

I usually bake pizza and calzone in the BBQ with pizza stone which holds the temperature really high and makes crust crispy outside-soft inside.

Ingredients for Dough:

6 cups bread flour or all purpose flour
2 teaspoons salt
2 tablespoons olive oil
2 1/2 cups warm water, 104-110 F degrees
2 tablespoons active dry yeast
Pinch of sugar

Preheat BBQ or oven to highest temperature. Dissolve yeast in the warm water, add sugar, mix lightly with your fingers. Set aside, let allow to yeast reactivate, until bursting bubbles come out of surface.

In a bowl, pour flour and salt, mix to combine. Make a well in the center of flour, pour yeast mixture and 2 tablespoons olive oil into the center. Slowly incorporate a small amount of flour at a time into the center of the bowl, mixing into the liquid with your hands.

As you knead the dough, you may need small amount of warm water to mist your fingers. Work the dough well with your hands, pushing and turning until it becomes a firm ball and all of the flour is absorbed. Dough should be sticky and elastic in texture. 

Oil the large mixing bowl with drop of olive oil, and place dough in the bowl. Cover with plastic clear wrap, and cover with clean kitchen towels. Set aside in a warm place and allow the dough to rise for 2 hours or until it's doubled in size. 

Punch down the dough and divide into 8 equal pieces. Form each piece into a disk shaped crust and place on a well floured baking sheet. Allow to rise a second time until each disk has doubled in size.

Punch down one disk at a time, and shape to 7 to 8 inches round calzone crust. Wrap the other dough pieces tightly with damp towel. Fill the ingredients in half of the dough, and close the other half on top. Secure the edges with your finger by pressing together. With a knife, cut three ventilation holes on top, and brush with egg wash (1 whole egg, lightly whisk ) 

Bake Calzones for 10 to 12 minutes.

Filling Ingredients:

2 big mozzarella balls, chopped thinly
1 portabella mushroom, sliced thinly
10 crimini mushrooms, sliced thinly  
3 roasted red pepper, sliced thinly  
14-15 mix olives, chopped 
Dry oregano and thyme 
Salt and pepper if desired

Place all the ingredients with layers inside of the dough.

Bon appetite !!



                                                           MOIST SPONGE CAKE WITH VANILLA CUSTARD
                                                           Makes 10 Slices
                                                           309 Calories Per Slice

Everytime I have a slice of this cake, I wonder why we're not making this more offen. Because you can not get lighter dessert than this, not too sweet, not too heavy but very satisfying flavors with fresh strawberries and vanilla beans. Vanilla custard is so delicious and addictive. 

Thanks mom, but of course I changed your recipe with lighter version.

You can substitute strawberries with banana or any other fruits.

Ingredients for Sponge Cake:

5 large organic eggs
1 1/3 cup sugar
Slightly less than 2 cups of all purpose flour
1 tablespoon baking powder

Preheat oven to 375 F degrees. Prepare baking sheet by covering with parchment paper.

In a standing mixer fitted with wire attachment, whisk eggs with sugar, until light and fluffy, about 5 minutes. Add flour along with baking powder, and beat 1 more minute or until combine throughly.

Pour cake mixture into prepared shallow baking sheet or jellyroll pan, and bake for 12 to 15 minutes, or just lightly brown on top. Let it cool.

Vanilla Custard Ingredients:

3 cups soy milk
3 tablespoons all purpose flour
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped
1 whole egg and 1 egg yolk, lightly whisk
1 teaspoon unsalted butter

For Filling :

10 fresh strawberries, sliced thinly
1 tablespoon blackberry jam

In a medium saucepan, mix all the ingredients except eggs and butter. Bring it to a boil, then simmer on low heat, whisking constantly about 20 minutes or until thickened. Add butter and eggs slowly while whisking vigorously. Set aside. Custard thickens more when it cools.

Take out the parchment paper from under the cake. Lay cake on cutting board while bottom part will facing to you, and trim the edges if irregular. Spread half of the custard and blackberry jam on top of the cake. Place strawberries all over the surface without going too close to the edges. From longer side of the cake,gently roll over the cake. Spread other half of the custard on top evenly. 

You can sprinkle with chopped walnut or pistachio or decorate with sliced strawberries. EXTRA CALORIES !!

Enjoy !!


                                                                                    EASTER BREAD MY WAY
                                                                                    Makes 2 Loaves, Approximately 16 Slices
                                                                                   198 Calories Per Slice

This is the taste of Easter bread I grew up with and I loved every bite of it. I think it's not just for Easter, this bread can change casual supper to special celebration in any time. 

Ingredients:

4 cups all purpose flour
3 eggs, 1 egg yolk separated for egg wash
1 cup powdered sugar
1 package active dry yeast
4 tablespoons unsalted butter, at room temperature
Pinch of salt
Slightly less than 1 cup milk, warmed 104-110 F degrees
1/4 cup almond, chopped roughly
1 teaspoon sugar

Preheat oven to 375 F degrees.

In a small bowl, mix milk and sugar, then slowly add yeast. Mix with your fingers. Allow to rise for 10 minutes, or until bursting bubbles come out.

In a standing mixer, fitted with wire attachment, mix butter and powdered sugar. Add flour and 2 eggs. Mix well, then add milk-yeast mixture into it. Mix until blend.

Place dough onto well floured surface and knead until smooth. Transfer dough into oiled bowl, and cover with plastic wrap, and clean kitchen towels. Let it rise for 40 minutes.

Take dough onto floured surface, and divide into 6 equal pieces. Make 10 inch long rolls, and braid each three pieces together. 

Brush with egg yolk on top of them, sprinkle with chopped almonds.

Bake for 20 minutes, or until golden brown on top.

Bon appetite !!


                                                                  CHEESE - CHARD STUFFED BREAD
                                                                  Makes 2 Loaves, Approximately 20 Slices
                                                                  200 Calories Per Slice

This is a very old recipe, dough recipe came from one of my colleague, stuffing is my version. In my recipe book, this recipe page has most of the stains and wrinkles. At least ones a month we have to have them. They are irresistible with soup, salad or just for afternoon snack with a cup of tea. 

You can change stuffing with ground beef or turkey, dry fruits, nuts or whatever you like.

Ingredients for Dough:

5 cups all purpose flour
2 teaspoons active dry yeast
1 tablespoon sugar
1/2 cup water, warm at 104-110 F degrees 
1/2 cup plain Greek yogurt
1/2 cup milk
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
3 eggs
1 teaspoon salt

In a small bowl, pour warm water, mix with sugar and yeast. Allow to activate for 10-15 minutes, or until bursting bubbles come out of surface.

In a large bowl, pour flour and salt, mix well. make a well in the center of bowl, add olive oil, melted butter, yogurt, milk and eggs. Add yeast mixture. Knead until corporate completely. Transfer dough in an oiled bowl, cover with plastic wrap, and clean kitchen towels. Let rise for 2 hours.

Stuffing Ingredients:

1 cup ricotta cheese
1/2 pound French feta goat cheese, crumbled
3-4 rainbow chard leaves, washed, thick middle stems removed, leaves chopped thinly
1 tablespoon hot red pepper paste
Freshly ground black pepper 

Preheat oven to 375 F degrees.

In a medium bowl, mix well feta crumbles, ricotta cheese, chopped chard leaves, hot pepper paste. Season with freshly ground black pepper.

On a well floured surface, knead for a minute, and divide into 2 equal pieces. Roll each dough with pastry pin or with your fingers close to 14 by 12 inches. Dough should be not too thick or too thin, thickness should be enough to hold the stuffing ingredients. Place stuffing on longer side of the dough, closer to the edge, then roll over.  Repeat the same thing with the other piece of dough.

Brush on top with 1 egg yolk. Bake for 25 minutes or golden brown on top.

Enjoy !!



                                                                    WHOLE WHEAT - MIX SEEDS BREAD
                                                                    Makes 10 Big Slices
                                                                    284 Calories Per Slice

Even we're not true bread lover, first appliance in our kitchen was a bread machine decades ago. We barely used this machine, most of the time kept in the storage. Right now we're still not buying any store-made bread, I usually substitute bread with other pastries. But if I need bread for sandwiches or any other recipes, I make my own with an old school method. Over the years, with my experience about making a good bread, knead well before first rise, then let it rise until doubled the size, punch down, and let it rise second time, punch down, and let it rise third time. I think nothing can smell better than freshly baked bread in the kitchen !

This is a very rustic looking, delicious and healthy bread with lots of seeds. It will be perfect for sandwiches. If  you have any left over, cut them into small cubes, and roasted in the oven to make croutons for salads.

Ingredients:

5 - 51/2 cups whole wheat flour
2 teaspoons salt
2 tablespoons sugar
2 cups water, warmed 104-110 F degrees
1 package active dry yeast
2 tablespoons rolled oat
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup flax seeds
1/4 cup brown sugar

In a small bowl, pour warm water, mix with 2 teaspoons sugar and yeast. Stir with your fingers, and let it activate for 10 minutes, or until bursting bubbles come out of surface.

In a large mixing bowl, pour flour, mix with salt, brown sugar, sunflower, pumpkin and flax seeds. Make a well in the center of bowl, and pour yeast mixture into it. Knead well on well floured surface, until smooth and elastic about 8 to 10 minutes. Transfer dough into oiled bowl, cover with plastic wrap and clean kitchen towels. Let it rise in the warm place for about 2 hours or until doubled the size.

Transfer dough onto lightly floured surface, punch down, and knead for couple minutes. Transfer into oiled bowl, and cover. Let it rise second time in a warm place, until doubled the size.

Take dough onto lightly floured surface, punch down, and cover with clean kitchen towel, for about 20 minutes. Punch down last time, and make a ball.

Preheat oven to 400 F degrees.

Oil deep baking dish or loaf pan, place dough into center. Brush with egg wash or milk, then sprinkle with rolled oat and sunflower seeds. Bake for 35 to 40 minutes. Decrease temperature to 375 F in half way of baking.

Enjoy !!




 


At our harvest party, we usually set out the bowl of ingredients, that come from our veggie garden and farmers market.. Let our guest make their own pizza, with lots of fun..

                                                                             Pizza Dough 
                                                                             Makes 4 pieces 12” crust 

Ingredients:
 
1 Tablespoon active dry yeast
1 1/4 cups warm water
1 teaspoon salt
3 cups flour (you may need little bit more, you’ll decide)
2 Tablespoons of extra virgin olive oil, divided
Pinch of sugar or 1 Tablespoon of honey

Preheat oven to 550 degrees F. Dissolve yeast in the warm water, add sugar, mix lightly with your fingers. Allow it to activate for 10 minutes.
 
In a bowl, make a well in the center of the flour. Add salt. Pour yeast mixture and 1 tablespoon of the olive oil, into middle of the flour. Slowly incorporate a small amount of flour at a time into the center of the bowl, mixing into the liquid with your hand.

As you knead the dough, you may need to add a small amount of warm water to it. Work the dough well with your hands, pushing and turning until it becomes a firm ball and all of the flour is absorbed. It should be sticky and elastic in texture.

Oil a large mixing bowl with olive oil, and place dough in the bowl. Cover with plastic clear wrap, and cover with kitchen towels. Set aside in a warm place and allow the dough to rise for 2 hours or until it’s doubled in size. Punch down the dough and divide into 4 equal pieces. Form each piece into a disk shaped pie and place on a pizza sheet. Allow to rise a second time until each disk has doubled in size.

Punch down one disk per pie, and shape to a round pizza crust. Wrap the others tightly with damp towel. Also you can refrigerate those for 2 hours. Add toppings of pizza and bake for 10-12 minutes.

 

                                                                                 WHOLE WHEAT FOCACCIA
                                                                                1 Flat Loaf,12 Slices
                                                                                359 Calories Per Slice

Focaccia is an easy to make; one-time rise bread which is great for sandwiches or can be used for crostini.
Focaccia’s are wonderful companion for harvest parties..If you want to complete their rustic look, serve them with natural wooden plates and planks. The top layer of that bread can be change with seasonal goodies, mushroom-tomato, just mix herbs,or olive-tomato-cheese..

Ingredients:

6 cups whole wheat flour
2 cups all purpose flour
2 teaspoons dry instant yeast
2 teaspoons salt
3 cups water
1/2 cup olive oil
1 tomato,slice thinly,mix color heirloom tomatoes looks great on top
1 tablespoon fresh rosemary,chopped
1 teaspoon fresh thyme
1 tablespoon parmesan cheese,grated
Cornmeal for dusting

In a large bowl,pour water and yeast, and pinch of sugar.Water temperature must be around 104-108 F degrees. Mix and wait for dissolving yeast particles,about 10 minutes.
In another bowl, put whole wheat flour and all purpose flour ,and make a well in center.Pour water-yeast mixture,and 2 table spoons of olive oil. Knead the dough until dough pulls away from the sides of the bowl.
Turn out into lightly floured surface and knead until dough becomes smooth and elastic,about 10 minutes. Put in a large greased bowl,make sure dough has grease all over.Cover with a clean kitchen towel,and let rise in warm room temperature,about 1 1/2 hours.
Punch down dough and place on lightly greased baking sheet which been dusted with corn meal.Press the dough to cover the baking sheet.Pour remaining olive oil over dough and work it with your fingertips to create dimples all over the bread.Let rest dough another 30 minutes in the sheet.
Preheat oven to 400 F degrees.
Cover dough with tomato slices, and sprinkle with rosemary and thyme. Sprinkle sea salt, and grated parmesan cheese.
Bake until golden color,about 30 minutes.
Bon appetite !!



                                                                              Breakfast Pizza 
                                                                              Makes 8 pieces
                                                                              600 Calories Per Serving

Those are perfect for breakfast or lunch for summer days. They are delicious with arugula salad or tomato-spinach salad. In my childhood days they were Sunday breakfast classics..
 

Dough Ingredients:
 
2 Tablespoons active dry yeast
2 1/2 cups warm water
1 teaspoon salt
6 cups flour (you may need little bit more, you’ll decide)
2 Tablespoons of extra virgin olive oil, divided
Pinch of sugar or 1 Tablespoon of honey

Preheat oven to 550 degrees F. Dissolve yeast in the warm water, add sugar, mix lightly with your fingers. In a bowl, make a well in the center of the flour. Add salt. Pour yeast mixture and 1 tablespoon of the olive oil, into middle of the flour. Slowly incorporate a small amount of flour at a time into the center of the bowl, mixing into the liquid with your hand.

As you knead the dough, you may need to add a small amount of warm water to it. Work the dough well with your hands, pushing and turning until it becomes a firm ball and all of the flour is absorbed. It should be sticky and elastic in texture.

Oil a large mixing bowl with olive oil, and place dough in the bowl. Cover with plastic clear wrap, and cover with kitchen towels. Set aside in a warm place and allow the dough to rise for 2 hours or until it’s doubled in size. Punch down the dough and divide into 4 equal pieces. Form each piece into a ball shaped crust and place on a pizza sheet. Allow to rise a second time until each disk has doubled in size.
 
Open each ball,shape to elliptical form on lightly floured counter with your fingers ( fingers are best,but you can use roller too ). Wrap the others tightly with damp towel. Also you can refrigerate those for 2 hours. 
Add toppings, fold the sides of pizza around 1/2 " thick, press the dough together at the two ends. Bake for 10-12 minutes.
I usually bake them in the grill on hot pizza stone.

Toppings :

These breakfast pizza toppings can be crumbled feta cheese-parsley mixture,grated cheddar cheese or cooked ground beef with tomato and pepper mixture,etc When you are using these toppings,half way of the cooking time,you can add a whole egg on top of them..
I'll give our special topping recipe.. In a large bowl, 2 big balls of mozzarella cheese ( drain,dry with paper towel,cut into small pieces),3 ounces sugar and 1 egg mix together with your fingers. You have to work with this mixture until ingredients  combine throughly, use as a topping,cover the sides of dough slightly,press with your fingers at the two ends of dough. See the pictures for shaping the pizza. Bake until top crusted, turn light brown color.


                                                                                   APPLE PIE
                                                                                   9 Slices
                                                                                   395 Calories Per Slice

I don’t know how many of you remembered the old day's belief,as Apple Marketing Board of New York State used such slogan "An apple a day keeps the doctor away". 
I had baskets of apples from farmers market,and I was thinking what to do with them. This recipe comes from one of my previous colleagues.. It’s not a typical apple pie recipe with crust,it’s stand more like between cake/pie shell. It is very satisfying pie, with lots of apples, walnuts, and raisins. It can be serve with afternoon tea and coffee or perfect complement for brunch parties.

Ingredients:

3-4 big Pink Lady or Red Delicious apples, washed and finely grated
1 cup walnut, toasted in pan, then chopped roughly
2/3 cup raisin
2 cups all purpose flour
½ cup plain Greek yogurt
¼ cup vegetable oil
1 ½ teaspoons baking soda
4 tablespoons unsalted butter, melted
½ cup sugar
1 tablespoon cinnamon
1 tablespoon sugar for topping
2 tablespoons thick apricot jam, mix with 1 teaspoon water for diluting

Preheat oven to 375 F degrees.

In a large bowl, pour flour, add sugar, baking soda, yogurt, vegetable oil, melted butter. Knead with your hands, until dough becomes smooth, ingredients combine thoroughly. Separate one big apple size dough for the top decoration.

Place dough in a 10 by 8 inches baking pan, without buttering inside. With your fingers and back of your fist, stretch dough and try to give shape of baking pan.

In a large pan, put grated apples, walnuts, cinnamon, 1 tablespoon sugar and raisins. Stirring occasionally, cook until apples dry a little bit, about 10 minutes. Set aside, and let it cool.

Put apple-walnut mixture into dough shell. With apple size separated dough make 4 rolls, and weav like a basket on top of the pie. Brush with apricot jam all the edges and lattices.

Cook about 25 minutes or until crust turns brown.
Bon appetite !!



 

RHUBARB - PEAR PIE

 

If you think you have to be experience pastry chef to bake a perfect pie, YOU ARE WRONG.. It’s just couple simple rules you will follow,and result will be rewarding..I assure  you will never ever going to buy a pie again from anywhere..

I always cut the amount of butter in the bakery (whatever I bake it,if the recipe calls 4 tablespoons butter, I reduce that at least half ) This is very important to maintain our cholesterol level and keep our heart healty..We don’t need extra couple tablespoons of butter,( unfortunately we’re getting plenty of them from bread, cookies , cheese, crackers, red meat etc.) unlikely we can cut 200-300 extra calories..You know what that means..

Very satisfying pies without guilt factor ..How good is that..

Ingredients:

3 cups of all purpose flour (when you are measuring the four don’t compact it, mix with your hand or scoop and make the flour light and airy)

8 tablespoons (1 stick) of unsalted butter,cut into small pieces (original recipe calls 16 tablespoons of butter (2 sticks) We saved 800 calories just from that)

12-13 tablespoons ice chilled water

4 pinch of salt

4 tablespoons of sugar

 

In a big bowl, mix well flour, salt, and sugar .. Then add small cut butter pieces, either with your hand or pastry fork incorporate them together..Until the butter pieces look like bread crumb or small pea size.. Make a well ,and add chilled water gradually (first add 3-4 tablespoons and try to stick flour mixture together ,and add another 3-4 tablespoons of chilled water ,work with the dough gently,then add last 4 tablespoons of cold water) Don’t knead the dough,it will dough harder..Gently squeeze the mixture with your finger,try to make them compact.. Bottom of the bowl always crumble pieces accumulate, lighty moist your finger and try them to get together ..Now you have a crumbly dough finally..Cover that dough tightly with plastic strech, shape with your hands and chilled in the refrigerator for 1 hour..

Meanwhile you must prepare the filling of the pie..

For filling:

½ pound rhubarb,washed,peeled,and cut into ½ inch pieces

1 pear, with skin,cut into small dices

1 package of fresh raspberry

1 package of fresh blackberry

1 package of fresh blueberry

½ cup all purpose floor

¼ cup granulated sugar (this makes sour-sweet pie,if you like sweet pie add ¼ cup more)

1 tablespoon of ground cinnamon

1 orange (peeled the skin with microplain , and reserve 2 tablespoons of juice)

 

 

Take the chilled dough out, and divide into equal 2 pieces.. Take the first piece of dough, gently open on floured surface with French pastry roll..Don’t use too much flour on the surface and dough.. Open dough must be bigger than your pie pan( approx. 1 inch bigger ).. Put the dough inside of the pan, and gently open folds, and filled with pear-rhubarb mixture. Repeat same thing for second divided dough, open slightly bigger than pie pan.. Cover the surface of pie with this second piece, and fold the edge with your fingers (make little pleats on the edge) Press edges together and crimp..Prepare egg wash ( 1 egg whisk with little bit of water ), and brushed all the surface of pie and edges.. Sprinkle with granulated sugar..With a sharp knife make 3 cuts on top,( open ventilation holes which prevent your pie become mushy )middle slightly bigger than side cuts.. Bake on preheat oven 425 F for 30 minutes..  Covering with foil bake another 30 minutes until golden brown.. Serve pies with vanilla ice cream..Bon appetite !!


 







MINI FRUIT TARTLETS
7 Servings

This is truely my version of mini tartlets, tartlets dough recipe comes from years of experience, cream custard comes from my mom.. Good mixture of "old days meet with future"..

Ingredients for tartlet dough:
1 1/2 cups all- purpose flour
6 tablespoons of unsalted butter, cold
6 tablespoons of chill water
Pinch of salt
1 tablespoon of sugar

Mix flour and butter in the food processor or simply by your hands. Add cold water amd mix until just dough holds together. Don't knead overly, dough will become tough. Cover dough with plastic starch, and chill it 1 hour in the fridge.
Open the dough on the lightly flour surface with pastry roll. Dough will be crusty, crumbly. Just pull over and open again, until dough surface becomes smooth. Roll the dough thin ( 1/8 inch thick) , use your tin or baking cup as a mold,and  cut the dough little bit bigger rounds than your cups radius.Place the dough rounds into mini tartlet shells. Prick each tartlets dough all over with fork. Preheat oven to 375 F degrees, and cook mini tartlet dough for 18-20 minutes.Tartlet must be pink,light brown color. Set aside until cool.

Cream custard ingredients :
2/3 cup sugar
2 tablespoon corn starch
2 tablespoon four
Pinch of salt
Mix together, add to that mixture 3 cups of milk and 1 egg yolk. Whisk vigorously. Cook that mixture on medium heat, whisking constantly, until thicken like cream. Let it cool for while, when cool completely, it will be more custard texture.

When you are ready to fill the shells, warm 1/4 cup apricot jam with 1-2 teaspoon of water in a small saucepan to thin the jam slightly. Add the raspberries and blueberries to that mixture, toss gently to coat with jam.

Filled each shell with tablespoon of custard and berries on top of them. Sprinkle with chopped pistachio, and almonds. Finish with powder sugar.


Also you can use chocolate molds ( mini chocolate cups ) for instead of tartlet dough. Filled with same custard cream, and mix berries..

                                                         WHOLE WHEAT CHOCOLATE GANACHE- BLUEBERRY CAKE 
                                                         9 servings 
Ingredients:

1 cup whole wheat flour 
1 cup sugar 
6 tablespoons unsweetened cocoa powder 
3/4 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
3/4 cup water 
1/2 cup fresh blueberry 
1 egg  
Fresh blueberry for top of the cake 

Preheat oven 350 F 
In a bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. 
In blender combine water, blueberries and a egg. Cover and blend until smooth. Add the flour mixture. Whisk until well combine. Pour into greased baking pan. 
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.

Chocolate Ganache:
1/2 pound semisweet chocolate, very finely chopped
1/2 pound bittersweet chocolate, very finely chopped
2 cups milk
1 tablespoon honey
1/4 teaspoon coarse salt
1/2 vanilla bean, split in half lengthwise, or 1 tablespoon vanilla extract
 Place all the chocolate in heatproof bowl,set aside. In a medium saucepan, combine milk,honey and salt. Scrape the tiny black seeds from vanilla pod, into the cream. Bring the cream to a boil, pour over the chocolate, and let stand for 5 minutes for melt the chocolate. Whisk until smooth. Strain through a fine strainer into a bowl, discard the vanilla bean. Let stand the chocolate mixture at room temperature, until the ganache stiffens at least 6 hours or put in the refrigerator and chill,stirring every 20-30 minutes, until ganache stiffens.
Additional chocolate sauce recipe: Place the chocolate in a heatproof bowl, and melt in microwave ,every 10 seconds mix with rubber spatula, and continue the melting , add 2 tablespoons of milk  into the mixture for diluting the chocolate little bit.
Pour chocolate ganache or chocolate sauce onto cool cake, spreading evenly. Finished top with fresh blueberries.

                                                                                          CARROT CUPCAKES
                                                                                          12 Servings

My baking style always combine pastries with veggies and fruits. That way I can enjoy more and, eat without gilt. This recipe has grated ginger in the frosting which gives fresh flavor to the cake. Of course I reduced oil content and used yogurt instead of sour cream..

Ingredients for cupcakes :
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
 1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/3 cup golden raisins
3 medium carrots, peeled,shredded with fine holes of grater
1/3 cup yogurt
1 cup granulated sugar
1/8 cup vegetable oil
2 large organic eggs

Preheat oven to 350 F degrees. Coat 12 cup muffin pan with vegetable oil (I never use cooking spray), set aside.
In a medium bowl, sift flour with the baking soda, baking powder, cinnamon, salt, and nutmeg. Stir in raisins.
In a separate large bowl, whisk together grated carrots, yogurt, sugar, oil and eggs. Add the dry ingredients and fold gently with rubber spatula, until flour has been absorbed.
Use ice cream scoop to divide the batter evenly into muffin cups. Bake, rotating the muffin cups in middle of the cooking time, until muffins edges are golden brown, 20- 22 minutes. (or toothpick comes clean when inserted in the center of the cupcakes )
Transfer pan to a wire rack and let cool completely in the pan, for 10-15 minutes.

Frosting Ingredients:
8 ounces cream cheese, at room temperature ( at least 4 hours at room temperature)
3 Tablespoons unsalted butter, at room temperature
Pinch of coarse salt
1 cup confectioners' sugar
1 orange zest
2 teaspoons of finely grated fresh ginger
12 carrot peels, for decorating

In a standing mixer fitted with the paddle attachment, beat the cream cheese, butter and salt until light and creamy, about 2 minutes. Add confectioners' sugar, and beat for 1 minute. Beat in grated zest and ginger.
Decorate the cooled cupcakes with that frosting ( usually I use mini spatula for natural look, but you can use pastry piping,too ) Roll each carrot peelings, and place top of the cupcakes.


                                                               FETA CHEESE AND PARSLEY FILLED MINI BREADS
                                                              15-16 Servings
                                                               200 Calories Per Piece

Ingredients:

1-1/2 cups milk
1 tablespoon of vegetable oil
4 tablespoons of unsalted butter,cut in small pieces or melted in pan
1 1/3 packet dry instant yeast
1/3 cup yoghurt
Dash of salt
1 teaspoon sugar
Flour as needed (4-4 ½ cups)
1 egg, separated

Filling:
1/2 pound goat feta cheese cheese, smash with fork or make crumbles
1/2 bunch parsley, washed and chopped thinly
Black pepper
Mix all the filling ingredients, Set aside.

Warm milk slightly and add sugar and yeast. Allow to set until yeast  is activated, about 10-15 minutes.Separate egg white and yolk. Butter should be at room temperature. Place flour in a large bowl and open a pool in the center. Add yeast mixture, butter, oil, egg white, salt and yogurt. Mix well and add enough flour to form a soft dough. Set aside until the dough rises, about 1/2 hour. Divide dough into parts about the size of two walnuts. Open each one enough to add filling and fold over to form a half moon shape. brush with egg yolk-water (egg wash ) mixture on top, and sprinkle with black sesame seeds or poppy seeds. Place on parchment paper covered oven pan and bake in a hot oven until golden brown.About 20 minutes.(425 F)



                                                                                          ZUCCHINI BREAD
                                                                                          Makes 1 Loaf, 12 Slices
                                                                                          365 Calories Per Slice

It's a great way to cooperate veggies with bread..Delicious for breakfast or good companion with afternoon tea..
Ingredients
  
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/3 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini, placed in clean kitchen towel, squeeze until all excess water comes out
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg,baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs,water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in standard loaf pans, brushed with oil, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
 


                                                                       WHEAT GERM - CHERRY SCONES
                                                                       8 Scones
                                                                       280 Calories Per Piece

Wheat germ is a embryo part of wheat, it has countless benefits. It's provide higher protein than meat, and rich in vitamins and minerals, such as B1, B6, A, C, E and magnesium,potassium..
Ingredients:

3 tablespoons of unsalted butter,chilled,cut into small pieces
1/2 cup sugar
1 egg
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup almond or soy milk
1 1/2 cups all purpose flour
1/3 cup wheat germ
1 teaspoon vanilla extract
3/4 cup dried Goji berries and cherries mixture
1/2 cup almond,chopped coarsely
1/3 cup candied ginger,cut in small pieces
Preheat oven to 350 F degrees.Combine flour,wheat germ,sugar,baking powder,and baking soda.mix butter in with hands until crumbly.
Whisk together egg,milk, and vanilla. Stir into batter with fork,until moist clumps form,if not you can add more milk. Add cherries, berries,ginger and almond. Gather dough together onto lightly floured work surface, flatten to 8 inch round. Cut round into 8 pieces.
Place on parchment paper cover oven tray.brush scones with milk,and sprinkle with sugar. Bake until brown,about  25 minutes, and cool on rack.



                                                                                 CHEDDAR PASTRY QUICHES
                                                                                 22 Servings
                                                                                 80 Calories Per Piece
I made couple recent changes on this recipe,replace heavy cream with milk,and reduced cheese amount. Save 27 calories each one..Enjoy them without gilt..

Ingredients For Pastry :
3/8 lb.cheddar cheese
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 egg,lightly beaten
3 tablespoons unsalted butter,cold
3 tablespoons cold,icy water

In a food processor pulse cheddar cheese chunks until crumbly.
 
Add flour and salt. Pulse until cheese is finely crumble. Add chilled unsalted butter, cut into pieces and pulse until fluffy bread crumbs. Drizzle 1 lightly beaten egg over mixture and pulse twice. Scrape down bowl sides , sprinkle cold water over the mixture and pulse until a rough mass form. If the mixture doesn't come together, add another tablespoon of water..

Leek and Red Pepper Quiches :
22 mini quiches, 2" round 
 

Place the cheddar pastry on a lightly flour surface, and shape into a smooth ball, divide in half. Roll out half into large round 1/8 inch thick, using 2 inch cookie cutter, cut out pastry rounds as possible. Ease them very gently into mini muffin pan. 

Preheat oven 400 F. In a small sauté pan over medium heat add 2 leeks, white part only, finely chopped. Sauté gently until is tender, but not brown, about 5 minutes. In a bowl combine the leek, 1 red bell pepper( cut into small dice) and 1/8 lb.  grated,aged cheddar cheese.
In another ball whisk the 2 eggs, then whisk 1/2 cup milk, 1/4 teaspoon mustard , 1/4 teaspoon salt and 1/8 teaspoon cayenne. Add the egg mixture to the cheese mixture and whisk to combine. Pour 1 tablespoon of the filling into each of pastry shell. 
Bake until quiches are puffy and golden brown, about 20 minutes. 
You can reheat them in 350 F oven for 10 minutes .
Bon appetite !!





                                                                                MINI VANILLA TEA CAKES
                                                                                60 Teacakes
                                                                                36 Calories Each Cake

Ingredients:

1 1/3 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
3/4 cup granulated sugar
2 eggs,lightly beaten
1 1/2 teaspoon vanilla extract
1/3 cup milk
5 tablespoons raspberry jam

Preheat oven to 350 F degrees.Grease the wells of mini tea cake pan, and dust with flour.
In a large bowl,sift the flour,baking powder and salt together,and set aside.
In a bowl of an electric mixer,fitted with the flat beater,beat the butter on medium speed,until smooth,about 30 seconds.Add sugar, and beat until light and fluffy,about 5 minutes.Add the eggs one at a time,beating well after each one.Add vanilla,and beat 1 more minute.
Reduce the speed to low and add the flour mixture,alternating with the milk.Beat each addition until corporated.Spoon 2 teaspoons of batter into each well of the pan.Tap on the pan on the counter to eliminate air bubbles.Bake 8 to 10 minutes.Transfer the pan to a wire rack and let the cakes cool in the pan 2 minutes.Invert the pan onto the rack and lift off the pan.Let cakes cool completely,about 30 minutes.
Meanwhile wash and dry the pan,grease and flour the wells again,and repeat with remaining batter.
Using sharp knife,cut the cakes horizontally,spoon 1/4 teaspoon jam on bottom half of each cake,then cover with top half.
Or you can fill the jam top of the cakes.

 


                                                                    CORN MUFFIN WITH RASPBERRY JAM
                                                                    12 Servings
                                                                    237 Calories Per Serving

I  usually use home made raspberry jam with this muffins. For standard size muffins,use ice cream scoop to transfer the batter to prepared muffin pan.

Ingredients:

1 1/2 cups all purpose flour
3/4 cup cup coarse yellow corn meal
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
3/4 cup sugar
3 large eggs
1/2 cup soy or almond milk
5 tablespoons vegetable oil
1/2 cup plain yogurt
3/4 cup raspberry jam

Preheat oven to 350 F degrees.Oil 12 cup muffin pan with vegetable oil.
In the bowl of standing mixer fitted with paddle attachment, mix the flour,baking powder,baking soda,salt,sugar and corn meal, until combined. 
In another bowl mix eggs,milk and oil. Add the egg mixture to flour mixture with the mixer on low speed,scraping down the sides of the bowl halfway through.Add yogurt and mix to combine.
Use ice cream scoop to divide the batter evenly into the prepared muffin cups.
Bake rotating the muffin pan about two-third of the way of cooking, until muffins are golden brown, about 15-20 minutes.
Transfer the muffin pan to a wire rack and allow to cool for 5 minutes. Using your thumb press down in the middle of each muffin,creating a hole deep enough to hold 1 teaspoon of jam. Fill the holes with raspberry jam,let cool muffin for another 10 minutes.Sprinkle with powder sugar.
Serve warm.

                                                                            SPINACH - FETA CHEESE QUICHE
                                                                            8 Servings
                                                                            231 Calories Per Serving

This is a very old recipe,comes from past. It's a great companion with soups and salads.You can play with fillings,change it to anything you like to use;mushroom-goat cheese,tomato-feta,cheddar cheese etc.

Ingredients:

1 cup all purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
2 eggs
3 tablespoons plain yogurt
2 tablespoons unsalted butter,slightly melted

Preheat oven 350 F degrees.
In a large bowl,mix all the ingredients with your hands. Knead just for couple minutes t combine all the ingredients.You can add more flour if needed. Place the dough in 11" by 6" baking pan, shape with your fingers.

Ingredients for filling:

2 cups feta goat cheese,crumbles with fork
handful fresh flat leaves parsley,chopped
12-14 leaves spinach,washed,dry,chopped
1 egg,whisk lightly
Freshly ground black pepper

Mix all the ingredients, and pour into dough shell.Bake until crust becomes golden brown,fillings set firmly. Cools the quiche on wire rack for 10 minutes,when cools filling set more firmly. Slice and serve warm.
 


 

                                                                           SPINACH -FETA CHEESE DINNER ROLLS
                                                                           6 Servings
                                                                           395 Calories Per Serving

These are the most delicious dinner rolls you'll ever taste. Just 10 minutes to make them.Recipe is just a good mixture of my mom's and mine..They are really big, like scones size rolls,you can make them in smaller size and save some calories.

Ingredients:

1/8 cup olive oil
1/6 cup sugar
1 1/2 cup feta goat cheese,crumbled with fork
Handful fresh flat leaf parsley,chopped
10-12 leaves spinach,washed,chopped thinly
1/2 lemon juice
1 teaspoon baking soda
2 cups all purpose flour
2 eggs, one's egg white separated
1/3 cup sesame seed for garnish

Preheat oven to 350 F degrees.
In a small bowl ,crumbled feta cheese with a fork, add chopped parsley, spinach and freshly ground black pepper.Set aside..
In a large mixing bowl, pour olive oil,sugar,feta cheese-parsley-spinach mixture,eggs (one whole egg plus one's egg yolk),mix with fork. In another bowl mix baking soda and lemon juice,until  baking soda is dissolved. Add baking soda mixture with flour together in to feta cheese-egg mixture.Use your hands and combine all the ingredients together,until smooth,but still sticky.
Make rolls, and cover with separated egg white first, then sesame seeds. Place them on parchment paper covered baking sheet. Bake 20-25 minutes,until they are lightly brown on top.


                                                                              MINI SESAME RINGS
                                                                              Makes 17 Sesame Rings
                                                                              112 Calories Per Ring

These are European Bakery's specials, delicious- mini treats for breakfast or afternoon tea. Literally every bakery in Europe has couple versions of these sour-mini bagels. You'll be addictive with their light-delicate taste..


Ingredients:

3 tablespoons unsalted butter, melted
1 cup plain Greek yogurt
2 tablespoons distilled white vinegar
1 egg
2 tablespoons vegetable oil
2 teaspoons sugar
1 ½ teaspoons salt
1 tablespoon baking powder
2 cups all purpose flour
1/4 cup white sesame seeds, toasted lightly
Egg wash for top, 1 egg yolk and 1 teaspoon water mixture

Preheat oven to 375 F degrees.

In a large bowl, put all the ingredients except flour. Add flour slowly, and knead the dough until soft and smooth. Let dough rest for 10 minutes.

Take a walnut size dough in your hands and roll it, make a ring. Place rings onto parchment paper lined baking sheet. Brush egg wash on top, and sprinkle with sesame seeds.

Bake for 20-25 minutes, until lightly golden on top.

Bon appetite !!


                                                                 CREAMY LEEK STUFFED BREAD
                                                                
Makes 6 Slices
                                                                 417
Calories Per Slice

This is a DELICIOUS bread substitute with creamy leeks. This was an old recipe handed down from generations of my family, and originally called 16 tablespoons of butter. There is no way I can make and enjoy with this wonderful taste with this butter filled recipe. So I made it around 4 tablespoons of butter, and it turn out wonderfully satisfying bread with soups and salads. This is a good example if we carefull what we’re eating or what kind of ingredients we’re getting, we can still eat whatever we want and enjoy our food and life. Don't forget you can always play with recipes, important thing keep the proportion of liquid and solid part in balance.

Filling can be change with mushroom, spinach, dandelion, chard or feta cheese, simply whatever you like.

Ingredients:

4 tablespoons unsalted butter, melted slightly
2 eggs, whisked lightly
2 tablespoons yogurt
2 tablespoons water
2 cups all purpose flour
1 tablespoon baking powder
¾ teaspoon salt

In a large bowl, pour flour, salt and baking powder, mix well. Add other ingredients, and knead until smooth. Let dough rest for about 1 hour then divide into 2 equal pieces.

Filling Ingredients:

2 leeks, washed with separated layers, sliced thinly
3 eggs
3 tablespoons flour
3 tablespoons yogurt
Salt and freshly ground black pepper
1 cup grated cheddar cheese

In a medium pan, pour 1 teaspoon olive oil, cook leek for 5 minutes or until soften. Add yogurt, eggs, flour and grated cheddar, and mix well.

Preheat oven to 375 F degrees.

In a 12 by 8 inch baking dish, arrange half of dough with your fingers until covering the dish. Place filling material on top, spreading equally. On lightly flour counter flatten other half of the dough, enough to cover the top. Secure the edges by pressing with fingers lightly. Brush 1 egg yolk on top of bread.

Bake for 25 minutes or until lightly golden on top.

Bon appetite !!


                                                                                       MILKY ROLLS
                                                                                      
Makes 20 Rolls
                                                                                      
137 Calories Per Roll

This little rolls can convert any meal into a comfort food. They're so tasty and very easy to make. Their calories are not bad at all..

Ingredients:

3/4 cup milk, warmed 104-110 F degrees
2 tablespoons sugar
2 eggs, 1 yolk separated for egg washing
1 package active dry yeast
1/2 cup water
4 tablespoons unsalted butter, slightly melted
1 teaspoon salt
4 1/2 cups all purpose flour, you may need more for kneading

Preheat oven to 400 F degrees.

In a medium bowl, mix warmed milk, sugar and yeast with your fingers. Allow yeast to activate about 10 minutes, or until bursting bubbles come out of surface.

In a large bowl, pour flour, add salt, 1 whole egg,1 egg white, water and melted butter. Knead until dough becomes soft and smooth. Let it rise for 20 minutes by covering with plastic wrap and clean kitchen towels.

Place dough lightly floured surface and knead for a minute. Take walnut size pieces and roll them between your palms. Place onto parchment paper lined baking sheet. Let it rise second time for 1 hour with covering moist clean kitchen towels.

Brush egg wash on top of rolls, and bake for 20 minutes, or until golden brown on top.

Enjoy !!



                                                                         
                                                                          GRANDMOTHER' S BREAD
                                                                          Makes 7 Breads
                                                                          312 Calories Per Serving

These were my grandmother's specials, and they were bread substitute for breakfast. They are so delicious with a cup of tea and a slice of cheese.


Ingredients:

1 cup milk, warmed 104-110 F degrees
1/4 cup water, warmed 104-110 F degrees
1 package active dry yeast
2 teaspoons sugar
1 teaspoon salt
3 cups all purpose flour, you may need more for kneading
1/3 cup vegetable oil
2 tablespoons plain Greek yogurt
Black sesame seeds for decoration
1 egg yolk, for brushing top

Preheat oven to 375 F degrees.

In a medium bowl, pour milk, water, sugar and yeast. Mix with your fingers, Allow yeast to activate for 10 minutes, or until bursting bubbles come out of surface.


In a large bowl, pour flour and salt, mix well. Make a well in the center, and add yogurt, vegetable oil and yeast mixture. Knead dough until smooth. Let it rise for 1/2 hour.

Place dough lightly floured surface, and divide into 7 equal pieces. Roll each pieces, then swirl around itself. Place into parchment paper lined baking sheet, and let it rise second time for 20 minutes.

Brush with egg yolk on top of them. Sprinkle with black sesame seeds.

Bake for 20-25 minutes, or until golden brown on top.

Bon appetite !!




                                                BAKED CHEESE PLATTER
                                                                                Makes 1 Pie Platter and 15 Cheese Balls
                                                                                Baked Platter 320 Calories Per 8 Servings 

This Saturday two of our good friends are having birthday party at the same place. Of course, it will be appetizer-finger food style party. I want to surprise them with sophisticated appetizers. This one is an eatable cheese platter that made with kind of pie dough filled with mini goat-feta cheese balls covered by herbs and chili powder.

You can use this pastry platter when serving hard cheese, too.

Ingredients For Platter:

4 cups all purpose flour
6 tablespoons unsalted butter, cut into very small pieces
6-7 tablespoons icy water
1 egg plus 1 egg white, whisked lightly
1 egg yolk for brushing top
1 teaspoon salt

In a large bowl, pour flour and salt, mix well. Add chopped butter and corporate butter pieces with flour by your fingers. You can use food processor for this step. At the end butter will be pea size in the flour or it will look like coarse flour. Add whole whisked egg, egg white and cold water in the center of  the bowl. Slowly corporate ingredients together without too much kneading. If you knead or punch down dough longer, dough will be tough. If dough slightly come together, that means you are there. Cover dough with plastic wrap tightly and refrigerate for 1 hour.

Place dough on lightly floured surface and divide in half. Use pastry pin, roll out half of the dough 10 inches round. Place onto parchment paper lined baking sheet, pierce with fork.

Divide other half of the dough in two equal pieces. Roll each pieces like a rope until enough to cover around the shell. Twist two ropes together, place edges of the round  pie shell. Secure the end with your fingers.

Brush with egg yolk.

Preheat oven to 400 F degrees. Bake for 35 minutes or until golden brown on top.

FETA - GOAT CHEESE BALLS: 
Makes 15-16 Cheese Balls
129 Calorie Per Cheese Ball

Ingredients:

10 stems fresh flat leaf parsley
8-10 springs fresh oregano
4-5 springs fresh thyme, leaves only
4-5 springs fresh mint
1 pound fresh goat cheese
1/2 pound French feta goat cheese
3 garlic cloves
2-3 tablespoons plain Greek yogurt
2 tablespoons olive oil
Smoke paprika or chili powder or mixture of them
Salt if needed

In a food processor, put parsley, oregano, thyme and mint. Chop thinly. Take herbs mixture into medium bowl. Set aside.

In a small bowl, mix smoke paprika and chili powder together. Set aside.

In a food processor, using the same container that still has some herbs on, add goat cheese, feta goat cheese, garlic cloves, yogurt, and olive oil. Mix until corporate completely.

Moist your fingers with water, take small pieces of cheese mixture and make a ball. Cover half of the balls with herb mixture, other half with paprika mixture.

Place onto baked platter and serve with toothpicks.

Bon appetite !!



                                                                    
                                                                     RHUBARB - STRAWBERRY PIE
                                                                     Makes 8 Slices
                                                                     292 Calories Per Slice

This is a DELICIOUS pie ever !! It's a guilt -free version with less butter and less sugar and so tasty with lots of fresh fruits. In our home, we never have any left overs when we baked this pie. Ideal for diabetics, too.

I usually serve this with lightly sweet fruit smoothies or frozen yogurt instead of ice cream. "Pear- Ginger - Cardamom Frozen Yogurt " recipe will follow..


Pie Crust Ingredients:

2 1/4 cups all purpose flour
1/2 teaspoon salt
3 tablespoons sugar
9 tablespoons icy cold water
6 tablespoons cold unsalted butter, sliced thinly

In a large bowl, pour flour, salt and sugar, mix until combine. Add butter, work with your fingers and combine butter to flour until become pea size or like coarse flour. Make a well in the center of bowl, add icy water, without kneading gently squeeze the dough, and hold them together by pressing. Cover dough with plastic wrap very tightly, and refrigerate about 1 hour.

Place dough lightly floured surface, use pastry pin and roll out dough gently bigger than the pie dish. Place dough into pie dish and fill with rhubarb mixture, then fold edges over the ingredients. Brush with egg yolk and sprinkle with sugar.

Bake for 30 minutes in 400 F degrees preheated oven, then reduce temperature to 375 F degrees, cover with aluminum foil , bake 30 more minutes.

Rhubarb-Strawberry Filling Ingredients:

8-9 stems rhubarb, washed, both end trimmed, tough skin peeled with vegetable peeler, sliced 1/4 inch thick
1 box of raspberries, washed
8-10 strawberries, washed, sliced
1/4 cup all purpose flour
1/4 cup sugar
1 orange, zested

In a large bowl, mix all the ingredients together until coated equally.

Bon appetite !!



                                                     
                                                      OREGANO AND RED PEPPER FLAKES ONE BITE BISCUITS
                                                      Makes 30 Biscuits
                                                      65 Calories Per Biscuit

These are one bite snacks, and they are so tasty,
you won't stop eating them. Perfect for appetizer - finger food style parties near by cheese plate.

Ingredients:

2 cups all purpose flour
5 tablespoons unsalted butter, slightly melted
2 tablespoons olive oil
1/2 cup plain Greek yogurt
5 tablespoons sugar
2 teaspoons salt
1 tablespoon dry oregano
1 tablespoon red pepper flakes
1 egg yolk for brushing
White and black sesame seeds for garnish

Preheat oven to 400 F degrees.

in a large bowl, pour flour, salt and sugar, mix well. Make a well in the center of bowl, add olive oil, melted butter and yogurt. Knead dough until elastic and smooth. Divide into 2 equal pieces. Mix dry oregano into first half of the dough,
and red pepper flakes into second half.

Place dough onto lightly floured surface, using pastry pin, roll out dough about 1/4 inch thick round. Cut with cookie or biscuit cutter.

Place mini biscuits onto parchment paper lined baking sheet, brush with egg yolk. Sprinkle with sesame seeds and bake for 20 minutes, or until lightly brown on top.

Bon appetite !!



                                                                     SPINACH - FETA CHEESE SLICES
                                                                      Makes 16-17 Slices
                                                                     190 Calories Per Slice

I've made those for our friend's birthday party, and they were the star of the night. Everybody loved them. These spinach - feta filled slices are soft, creamy and very tasty for any occasion or just  delightful with soup and salad.

You can use dandelion green, chard or beet green instead of spinach.

Dough Ingredients:

1/4 cup vegetable oil
3/4 cup plain Greek yogurt
3 tablespoons unsalted butter, slightly melted
1 teaspoon baking soda
1 tablespoon white vinegar
1/2 teaspoon salt
4 - 4 1/2 cups all purpose flour
1 egg yolk for brushing

Preheat oven to 400 F degrees.

In a large bowl, pour flour, salt,and baking soda. Mix well. Add butter, vegetable oil, yogurt and vinegar. Knead dough until smooth. Divide into 2 pieces, and let it rest for 1/2 hour.

Place half of the dough into floured surface, use pastry pin and roll dough about 12 to 14 inches round, 1/4 inch thick. Put filling ingredients on one edge and roll over itself. Slice with a sharp knife about 1-1/2 to 2 inches thick.

Place slices onto parchment paper lined baking sheet, and bake 25 minutes, or until golden brown on top. 

Filling Ingredients:
( Because feta is a salty cheese no need to add extra salt into mixture)

1 pound spinach, washed, chopped thinly
1 yellow onion, chopped
Freshly ground black pepper
1/2 pound French feta goat cheese, smashed with fork

In a large pan, saute onion and spinach together. When spinach's water evaporate, turn off the heat, and season with pepper,  Let it cool. Add feta cheese crumbles and mix well.

 



                                                                                          RAISIN CAKE
                                                                                          Makes 7 Cakes
                                                                                          362 Calories Per Cake

I named them as raisin cake, but they are not truly cake neither with their consistency nor their taste, more like between panettone ( Italian Christmas fruit bread ) and cake. They are very easy to make, and tasty to satisfy your sweet tooth.


Ingredients:

1/2 cup raisin
2 eggs
1/4 cup vegetable oil
1/2 cup yogurt
1 cup sugar
2 cups all purpose flour
1 teaspoon baking soda

Preheat oven to 375 F degrees.

In a large bowl, beat eggs and sugar together by hand for couple of minutes. Add other ingredients and mix well. Place 2 ice cream scoops of batter into each baking cup.

Bake for 15 minutes or until lightly brown on top.

Bon appetite !!



                                                                             LEEK AND YAM STUFFED LOAF
                                                                             Makes 4 Loaves, 24 Slices
                                                                             76 Calories Per Slice

This soft dough bakery will be vegetarian dream, stuffed with creamy onion - leek and yam.. These slices can be eaten at breakfast or serve along with soups and salads. Simply irresistible, DELICIOUS and nutritious..LOOK AT THEIR CALORIES !!

Yam, starchy tuber vegetable has a lower glycemic index than potato products. Good source for vitamin B6, C and potassium. Storing yam can be difficult. All the roots and tubers are living organism, when stored they can continue to respire. Respiration process oxidase the starch and
convert into water, heat and carbon dioxide. During this transformation of starch, tuber's dry matter reduced. Like all the roots and tubers, yam can be store in well ventilated area without direct sun light and moisture. Inspect during storing period, remove any rotten or sprouting tubers.

Leeks are wonderful vegetable but cleaning and preparing can be time consuming.Because their " sandy " growing condition washing the leek is very importantWhen you are washing leeks, you have to trim both ends and separate each layers of the stem, wash individually under cold running water well. Then sliced and let them sit in a bowl filled with water for a while. Drain and use.

Ingredients:

2 cups all purpose flour and little more for rolling
5 tablespoons unsalted butter, melted
3 tablespoons plain Greek yogurt
1 egg
1 teaspoon baking powder
2 tablespoons warm water
1 teaspoon salt

Preheat oven to 400 F degrees.

In a large bowl, pour flour, salt and baking powder, and mix well. Make a well in the center of bowl, and add egg, yogurt, melted butter and warm water. Knead dough until smooth and soft. You may add more warm water if needed.

Take dough onto well floured surface and divide into 4 equal pieces. Use pastry pin, and roll out each piece about 12 inches round. Place filling on one side of the circle, and roll the dough over the filling to make a long cigar shape. Repeat same thing with other pieces.

Place rolls onto parchment paper lined baking sheet and brush with egg yolk on top. Bake for 20 minutes or until golden brown on top.

Filling Ingredients:

2 leeks, washed well, sliced thinly
1 medium size yam, peeled, cut into small pieces, cook into boiling water
1 yellow onion, chopped
1 teaspoon olive oil
Salt and freshly ground black pepper
Pinch of cayenne pepper
Pinch of red pepper flakes

In a large pan, pour olive oil and saute onion for couple minutes, then add leeks, cook together. Season with salt and pepper. Add cayenne and red pepper flakes. Turn off the heat add cooked yam, mix well.

Enjoy !!





                                                               CHOCOLATY- NUTS FILLED CRESCENT
                                                               Makes 12 Pieces
                                                               457 Calories Per Crescent

In Europe, you can find these pastries in every bakery shops. Lightly sweet dough filled with creamy -chocolaty-nutty fillings, just simply delicious. They taste even better the next day of baking.

They can be eaten as afternoon snack with a cup of tea or as pastry with breakfast and brunch. They are high in calories so make sure to share some of these goodies with friends and neighbors.


Dough Ingredients:

4 1/2 cups all purpose flour
1 package dry active yeast
3 tablespoons unsalted butter, slightly melted
1/4 cup sugar, reserve pinch of sugar for activate the yeast
1 cup milk, warmed 104-110 F degrees
2 eggs, whisked
1/2  teaspoon salt

Preheat oven to 425 F degrees.

In a small bowl, mix warmed milk, pinch of sugar and yeast with your fingers. Allow to activate for 10 minutes or until cloudy bubbles cover the surface.

In a large bowl, pour flour, salt and sugar, mix until combine. Make a well in the center of the bowl, pour eggs, yeast-milk mixture and melted butter. Knead dough until smooth. Let it allow to rise for 20 to 25 minutes in a warm place.

Take egg size dough each time, and roll out with rolling pin about 6 inches round. Place filling stuff in half of the circle equally, and then roll it like a cigar shape. With your fingers, turning two ends at the same direction, give rolls half moon shapes. Place them onto parchment paper lined baking sheet and allow to rise second time about 15 minutes. Brush with egg yolk on top, and bake for 15-20 minutes, or until lightly brown.

Filling ingredients:

1 1/2 cups almond
1 1/2 cups walnut
1 cup sugar
2 teaspoons cocoa powder
½ cup dark raisin
2 egg whites
1 teaspoon ground cinnamon

In a food processor, put almond, walnut, sugar, cocoa powder and cinnamon. Mix until coarsely chopped. Place mixture into a bowl, add egg whites and raisin. Mix until combine thoroughly.

Bon appetite !!




                                                                   RUSTIC WILD MUSHROOM - GOAT CHEESE TART
                                                                   Makes 8 Slices
                                                                   312 Calories Per Slice

I guarentee you've never tasted anything quite like this before. Crust is so flaky, wild mushrooms are so tasty and tanginess of goat cheese gives another level of complex flavor in this tart. Dough is classic sour pie dough, but it turned out like a croissant dough without using lots of butter.


Ingredients:

3 cups all purpose flour ( when you are measuring the flour don't compact ii, flour needs to be airy )
8 tablespoons unsalted butter, cold, sliced thinly
13-14 tablespoons cold - icy water
1 1/2 teaspoons salt
1 teaspoon sugar

In a large mixing bowl, mix flour, salt and sugar. Add small-cold butter pieces and work with your fingers or pastry fork, incorporate them, until the butter pieces look like a pea size. Make a well in the center and add icy water. Work with the dough gently, gently squeeze the dough with your fingers and palms. Don't knead the dough, it makes dough harder. At the bottom of the bowl always crumbles accumulate, lightly moist your fingers and try to corporate them together.

Cover dough with plastic wrap tightly, and refrigerate for 1/2 hour.

Preheat oven to 400 F degrees.

Place dough into lightly floured surface, using pastry roller,roll out dough larger than your tart dish. Transfer dough into tart dish, leaving borders of 2 inches on all sides and fill with mushroom mixture. Finish with goat cheese crumbles on top. Fold the side borders of the dough up and over the mushroom fillings.

Brush one egg yolk onto tart crust. Bake for 30 minutes, rotating in half way of baking. Then cover with aluminum foil on top, and bake 30 more minutes.

WILD MUSHROOM - GOAT CHEESE FILLING :

20 wild mushrooms, washed and sliced
1 big portabella mushroom, washed and sliced thinly
4-5 Shitake mushrooms, washed and sliced
4 ounces freah goat cheese, crumbled
3-4 springs fresh thyme
2-3 springs fresh oregano, leaves only, chopped
1 yellow onion, sliced ring shape
1-2 garlic cloves, chopped
Salt and freshly ground black pepper
2 eggs, whisked lightly
2 tablespoons milk

In a large pan, pour 1 teaspoon olive oil, onion and garlic. Cook for 5 minutes, until onion and garlic translucent, and start to brown. Add mushrooms  fresh thyme and oregano. Season with salt and pepper. Cook for couple minutes, still mushrooms are half way raw.

In a small bowl, mix whisked eggs and milk.

Place half amount of mushroom mixture into tart shell. Crumble half of goat cheese on top.  Finish with other half of mushroom mixture and goat cheese. Pour egg - milk mixture evenly on top.

Bon appetite !!




                                            GREEN LENTIL HOT POCKETS
                                                                          Makes 6 Pastries
                                                                         370 Calories Per Piece

This could be a great lunch, instead of having sandwich or slice of bread. These pastries filled with protein loaded green lentils, and great when they are eaten with salads or soups. You can substitue fillings with potato- pea mixture like samosa, mushroom-feta cheese or anything you prefer.

Green lentils are a very good source of cholesterol lowering fibers. Because of their high fiber content, they prevent blood sugar levels from rising rapidly after a meal. Lentils are excellent source of 6 important mineral, vitamin B and
protein.


Ingredients For Dough:

2 1/2 cups all purpose flour
1 egg
3 tablespoons vegetable oil
3/4 cup water
1 teaspoon baking powder
Pinch of salt

Preheat oven to 375 F degrees.

In a large bowl, pour flour and mix with salt and baking powder. Make a well in the center , add water, oil, and egg. Knead dough well until smooth. Let it rest for 10 minutes.

Place dough onto well floured surface, and divide into 6 equal pieces. Rollout each piece with pastry pin, about 5 to 6 inches square. Put filling in the center and fold 4 corners over it, like an envelope shape. Secure corners and seams by pressing with your fingers.

Filling Ingredients:

1 cup dry green lentils, washed and cooked in boiling water until soften about 20-25 minutes, drain
1 yellow onion, chopped
Salt and freshly ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon cumin

In a medium pan, pour 1 teaspoon vegetable oil and cook until onion translucent.  Add cooked lentils, salt, pepper, cumin and turmeric. Let it cool.

Bon appetite !!



                                                                                MINI GOAT CHEESE APPETIZERS
                                                                                Makes 17 Appetizers
                                                                               153 Calories Per Piece

These are so easy to make- delicious, one bite appetizers, perfect starter for parties. They also can be eaten as afternoon snacks or on the go can be quick bites with fruit slices.

Dough is slightly sweet and soft, French feta goat and fresh goat cheese mixture is creamy and light. Perfect combination for addictive taste !

Ingredients:

1 cup milk, warmed between 104-110 F degrees
1/2 tablespoon sugar
1/2 package active dry yeast
3 tablespoons vegetable oil
3 1/4 cups all purpose flour
1 egg
1/2 teaspoon salt
1 egg yolk for brushing

Filling Ingredients:

3 ounces French goat-feta cheese, crumbled
3 ounces fresh goat cheese, crumbled
3-4 tablespoons milk
5-6 springs fresh parsley, chopped

In a medium bowl, mix cheeses with milk until creamy. Place chopped parsley in a plate.

Preheat oven to 400 F degrees.

In a medium bowl, pour warmed milk, sugar and yeast. Mix with your fingers, and allow to activate for 10 minutes, or until surface covered with thick cloudy yeast.

In a large bowl, pour flour and mix with salt. Make a well in the center of bowl, add yeast mixture, egg and oil. Knead dough until smooth and elastic. Let dough rest for 10 minutes.

Each time take a walnut size dough onto well floured surface, and give a lemon or simply ball shape. Place balls onto parchment paper lined baking sheet. Brush with egg yolk on top.

Bake balls for 15 to 17 minutes, until lightly brown on top. Let them cool completely.

With a sharp knife, cut balls in half with back part still remain intact. Filled with cheese mixture, then press onto chopped parsley, until cheese covered completely.

Bon appetite !!



                                                     CINNAMON - NUTS AND DRY FRUITS STUFFED RING BREAD
                                                     Makes 12 Slices
                                                     292 Calories Per Slice

This is a slightly sweet cinnamon-nut bread for special weekends and brunches. Typical bread dough stuffed with lots of nuts, dry fruits and cinnamon, how could you go wrong with this combination of ingredients ? 

You can drizzle top with powder sugar icing, if needed..


Ingredients:

4 cups all purpose flour
1 cup milk, warmed between 104-110 F degrees
1 package active dry yeast
1/2 lemon, zested
1/4 cup sugar
2 tablespoons unsalted butter, melted
3/4 teaspoon salt
1/4 cup warm water

In a small bowl, pour milk,mix with pinch of sugar and yeast with your fingers. Allow to activate for 10 minutes, until bubbles and bursting thick yeast clouds come out of surface.

In a large bowl, pour flour, mix sugar,and salt. Make a well in the center of bowl, add butter, warmed water and yeast mixture. Knead dough for couple minutes until smooth. Cover with plastic wrap and let dough rise for 40-45 minutes.

Preheat oven to 400 F degrees.

Place dough onto well floured surface. Using pastry roller pin, roll out dough 15" by 20" rectangular shape. Spread butter on top with knife, and sprinkle with stuffing ingredients evenly. Gently make a roll, then cut roll lengthwise in half. Twist half pieces by turning around itself, and attaching together; make a ring shape. Place them onto parchment paper lined baking sheet. Brush with egg yolk-water mixture on top.

Bake ring for 20-25 minutes, until golden brown on top. 

Filling Ingredients:

1 cup raisin
1/4 cup sugar
1 1/2 tablespoons unsalted butter
1/2 cups almond, chopped roughly

Mix all the ingredients, except butter.

Bon appetite !!




                     MOIST FOCACCIA BREAD WITH CARAMELIZED ONION - COTTAGE CHEESE - OLIVE TOPPINGS
                     Makes 8 Slices
                     250 Calories Per Slice
 
Focaccia is a flat oven- baked Italian bread which can be top with herbs and other ingredients. Focaccia dough is similar in style and texture to a pizza dough. Similar ingredients, high gluten flour, yeast, olive oil, water and salt kead for 10 minutes, than rolled out or pressed by hand into thick layer of dough, cover with ingredients and bake on high temperature on stone bottom oven.

This very moist bread slices can go with anything..

Ingredients:

1 cup water, warmed 104-110 F degrees
1 package active dry yeast
1 1/2 tablespoons sugar
3 cups all purpose flour, plus more for dusting
1 tablespoon salt
2 tablespoons olive oil
10-12 mix variety olives, pitted, sliced
1 cup cottage cheese
1 tablespoon red pepper paste, or tomato paste
1 yellow onion, chopped
Salt and freshly ground black pepper
3-4 springs fresh rosemary, leaves pinch by hands
3-4 springs fresh thyme, leaves pinch by hands
2-3 springs fresh oregano, leaves pinch by hands

In a small bowl, pour warm water, add sugar and yeast. Mix with your fingers. Allow to activate for 10 minutes, until foam formed on surface.

In a large bowl, pour flour, and salt. Mix until combine. Make a well in the center, add yeast mixture and olive oil. Knead dough for 10 minutes on a lightly floured surface. Dough must be soft and elastic. Put into an oiled bowl and cover with plastic wrap. Let rest dough for 45 minutes.

Preheat oven to 400 F degrees.

Place dough onto lightly floured surface, knead for a minute. Roll out or pressing by fingers make a rectangular shape, about 14" by 9" and half inch thick. Prepare baking sheet, lightly oil with 2 teaspoons olive oil, and sprinkle with corn meal. Place dough into baking sheet. Cover with clean kitchen towel, let it rest for 10 more minutes.

Meanwhile in a medium pan, pour 1 teaspoon olive oil, sautee onion until lightly brown. Add red pepper paste, mix well.Let it cool.

In a small bowl, mix cottage cheese with herbs. Add caramelized onion into bowl.

Lightly oil your fingers and press onto dough surface, make dimples with your fingertips. Cover top with caramelized onion-cottage cheese-herbs mixture. Sprinkle olives evenly.

Bake focaccia for 15 to 20 minutes.

Bon appetite !!




                                                                         PARMESAN - OLIVES CAKE
                                                                         Makes 3 Loafs, Total 24 Slices
                                                                         95 Calories Per Slice

Cake or bread ? I named this pastry as a " cake " but it's not throughly cake nor bread. I think more stands between them. It's loaded with parmesan cheese and chopped mix variety olives, but no sugar. When you are adding salt, be careful because parmesan and olives give enough saltiness in this cake. You can substitue parmesan with any aged cheddar cheese. 

I always buy whole olives without any marinate. Pitted olives can soak water, oil and marinate sauce and became mushy and also lost their tru flavor. Pitting olives can be time consuming but taste / flavor totally worth working. 

It can be eaten at breakfast / brunch, or as a delicious side go wonderfully along with soups and salads for lunch or dinner.


Ingredients:

2 cups all purpose flour
4 large organic eggs
1 cup water
2 tablespoon olive oil
1 1/2 cups Reggiano Parmigiano, grated
1 1/2 cups mix variety olives, pitted, chopped
1/2 tablespoon baking powder
Pinch of salt

Preheat oven to 350 F degrees.

In a standing mixer, fitted with wire attachment, whisk eggs well. Add water and olive oil, continue whisking, slowly add flour, baking powder, salt. Whisk until combine throughly.

Place batter into mixing bowl, add parmesan and olives. Mix until corporate.

Transfer batter into paper loaf pan or oiled baking pan. Bake for 45-50 minutes. Transfer onto rack, and let it cool before slicing.

Enjoy !!




                                          TOMATO - GRUYERE TART
                                                                      Makes 8 Slices
                                                                      425 Calories Per Slice

This tart can be great for breakfast, tasty companion with salads for lunch or as a snack with cup of afternoon tea. I've made two of those tarts for part of our farm lunch buffet, and  they were disappeared in a minute. So flavorful, crust is so flaky without lots of butter, so addictive..

You can make crust dough in advance, a day before baking, and keep it in the fridge. About 1 hour before starting to bake, bring it to a room temperature. I
prefer making dough at the same day.

Gruyere is hard-yellow cheese from Switzerland. It's sweet but slightly salty; with a wide range flavor that varies with their age. Usually describe nutty when they're young, when they're aged their flavor became more earthy and
complex.


Ingredients:

1 yellow onion, sliced in ring shape
1 tomato, sliced thinly
1 teaspoon olive oil
1/2 lb. gruyere cheese, grated
Couple purple basil leaves, cut into ribbons
3 cups all purpose flour
8 tablespoons cold unsalted butter, sliced thinly
14-15 tablespoons icy cold water
1 teaspoon sugar
1 1/2 teaspoon salt
2 eggs
2 tablespoons milk

For Dough:

In a large bowl, pour flour, salt and sugar. Mix until combine. Add cold butter pieces, and work with pastry fork or by your fingers, until incorporate them. Butter pieces must reduce pea sizes, and flour turns into a coarse meal. Make a well in the center of bowl, add icy cold water. Don't knead the dough, just try to put crumbles together with your hands by squeezing.

Cover dough with plastic wrap tightly, and refrigerate at least 1 hour.

in a small bowl, whisk 2 eggs and 2 tablespoons milk together. Season with freshly ground black pepper.

Preheat oven to 400 F degrees.

Place dough onto floured surface and using pastry roller, roll out bigger than your baking dish. place dough into baking dish, leaving edges on the side. Fill with caramelized onion rings at the bottom, than gruyere cheese. Pour egg-milk mixture evenly on top. Finish with tomato slices and basil ribbons.

Bake in preheat oven for 30 minutes. Then cover with aluminum foil and bake 30 more minutes, total baking time 1 hour.

For Filling:

In a small pan, pour olive oil, and sautee onion rings until caramelized, color turned brown. Season with fresh thyme and rosemary leaves. Set aside and let it cool.

Bon appetite !!



                                  ASPARAGUS-RICOTTA STUFFED BREAD SLICES
                                                        Makes 15 Slices
                                                        258 Calories Per Slice

We're still enjoying " asparagus "season.. I'm trying to be creative to use them in every dishes possible. Soups, salads, grilled side dishes, omelets, even in pastries.. This bread slices are very creamy-soft in texture, and good with any meal.

Asparagus needs to store correctly and rapid consumption. Asparagus does not die after picking, they can continue their metabolic activity which refers
as "respiration rate". This metabolic activity includes intake of oxygen, the breaking down of starches and sugars, and the releasing of carbon dioxide. Compared to most other vegetables, asparagus has a very high respiration rate. Asparagus's carbon dioxide releasing rate five times grater than onions and potatoes. Asparagus' very high respiration rate makes it more perishable than its fellow vegetables, and also much more likely to lose water, wrinkle, and harden. By wrapping the ends of the asparagus in a damp paper or cloth towel, or keeping in water fill cup, you can help offset asparagus' very high respiration rate during refrigerator storage. Along with this helpful step, you will want to consume asparagus within approximately 48 hours of purchase.

I bake this bread on pizza stone for better crust on bottom.


Ingredients:

1 large organic egg, whisk lightly
4 1/2 cup all purpose flour, plus 1/2 cup for dusting and rolling out
2 tablespoons olive oil
1 1/2 teaspoon salt
2 teaspoons sugar
1 package active dry yeast
1 1/4 cup water, warmed 104-114 F degrees
3 tablespoons vegetable oil
1 tablespoon unsalted butter, melted

In a small bowl, pour warm water, sugar and yeast. Mix with fingers. Let it sit for 10 minutes to activate, until bubbles come out of surface.

Preheat oven to 375 F degrees.

In a large bowl, pour flour,and salt, mix until combine. Make a well in the center, add egg, olive oil and yeast mixture. Knead until dough became soft and elastic about 5 minutes. You may need to add more flour. Set aside, and let it rest for 10 minutes.

Transfer dough onto well floured surface and divide into 14 (4-4-6 ) balls equally. Roll out each ball around 8-9" round, and brush 3 tablespoons vegetable oil and 1 tablespoon butter mixture lightly on each piece surface. Set aside.

Place first 4 pieces top on each other and roll out together about 12" by 16 " rectangular. Transfer into baking dish. Spread half of the fillings on top evenly. Repeat the same process with second set of four pieces. Place over the fillings this piece. Spread other half of the fillings. Finally repeat same process with last six pieces. Place on top, secure edges with your fingers.

Brush egg wash on top evenly. Bake for 30-35 minutes, until lightly golden on surface.

Filling Ingredients:

1 1/2 cups ricotta cheese
1 lemon, zested
1 garlic, minced
2 bunches asparagus, trimmed at bottom, thick stems are peeled with vegetable peeler, cooked in a boiling salty water for 1 minute, drained in icy cold water
2 small leeks, sliced thinly, cooked in a pan, until soften
1/2 cup parmesan cheese, grated

In a large bowl, mix ricotta, parmesan, lemon zest, cooked leek, garlic, asparagus together until corporate.

Bon appetite !!



                          SOFT GARLIC - PARMESAN - FRESH HERB BREADSTICKS
                                            Makes 20 Breadsticks
                                            102 Calories Per Breadstick

When they came out of oven whole house filled  with insanely delicious aroma of garlic, parmesan and herbs.  Unbelievable tasty and flavorful treats for special lunches and dinners.


Ingredients:

1 package active dry yeast
1 1/4 cup water, warmed, 104-110 F degrees
2 tablespoons sugar
1 cup whole wheat flour
1 cup bread flour
1 1/4 cups all purpose flour plus more for kneading
2 tablespoons olive oil
3/4 teaspoon salt
1/2 cup parmesan, grated
2 garlic cloves, minced
1 tablespoon fresh herbs such as rosemary, thyme, oregano, chopped
1 tablespoon unsalted butter, slightly melted

In a small bowl, pour water, sugar and yeast. Mix with your fingers. Allow to activate for 10 minutes, until bubbles come out to surface.

In a large bowl, pour all variety flour, salt, parmesan, chopped herbs and garlic . Mix until combine. make a well in the center, add olive oil and yeast mixture. Knead dough until becomes smooth and elastic fo 5-6 minutes. Place dough in well oiled bowl, let it rest for 40 minutes with covering plastic wrap and clean kitchen towels.

Place dough onto well floured surface, punch down for a minute until becomes smooth again. Divide into 20 small balls. Make 7" long sticks from each ball, and transfer onto parchment paper lined baking sheet. Let them rest for another 10 minutes on the sheet.

Preheat oven to 350 F degrees.

Bake sticks for 15-18 minutes or until lightly brown on top. Brush with melted butter lightly when they are still hot.

Enjoy !!



                                                      GREEN FRENCH LENTIL STUFFED POPPY SEED PASTRIES
                                                      Makes 16 Pastries
                                                      184 Calories Per Pastry

These pastries are great for breakfast, lunch, dinner or healthy afternoon snack as itself..

Lentils can be prepared the day of cooking since they don't need to be presoaked. Before washing lentils, you should spread them them on a light color plate to check for small stones and debris, if you are buying in bulk. After this, you have to wash lentils under running cold water for couple times, and drain.

Bulk lentils can be stored in airtight container in a cool, dry and dark place for up to a year. Cooked lentils will keep fresh in the fridge for about 3 days.

Poppy seeds provide flavor to salads and baked goods. They are good source of iron, phosphorus and fiber.

Ingredients:

1 cup dry French green lentils, washed, cooked in a boiling water until soften
2 tablespoons grapeseed oil or any vegetable oil
1 yellow onion, chopped
Salt and freshly ground black pepper
4 tablespoons unsalted butter
1 egg yolk, whisked with 1 tablespoon water
1 cup water, warmed
1 teaspoon baking powder
2 3/4 cups all purpose flour
1/4 cup poppy seeds, plus 2 tablespoons for garnishing
 
In a large pan, pour 1 teaspoon olive oil, sautee onion until translucent. Add "cooked and drained" lentil, sautee together for couple more minutes. Season with salt and pepper.

In a small pan, mix melted butter with 1/4 cup poppy seeds.

In a large bowl, pour flour,and baking powder,mix until combine. Make a well in the center, add grapeseed oil,and warmed water. Knead until dough becomes smooth. Let it rest for 15 minutes. Take small balls from dough, and roll out with pastry pin as thin as possible,about 10” round. Brush with melted butter-poppy seed mixture equally.Cut each round in equal 4 pieces, make 5 inches irregular squares. Fill each squares with lentil-onion mixture in the center, overlap all the edges at the middle. Secure with your fingers by pressing.

Preheat oven to 400 F degrees.

Transfer each squares onto parchment paper lined baking sheet while seams sides down. Brushed with egg wash on top. Sprinkle with extra poppy seeds.

Bake for 20 minutes, until lightly brown on top.

Bon appetite !!



                                                                   MINI PIZZA LIKE PASTRIES
                                                                   Makes 20 Pieces
                                                                   155 Calories Per Pastry

These are irresistible mini pastries, look and taste like pizza. Perfect for breakfast and brunch or  along with salad and soups.
I used quail eggs, mix vegetables, olives and cheddar cheese for toppings. You can skip quail eggs, or simply you can use whatever you like for toppings.

Quail eggs, although they are much smaller than other eggs, their nutritional value is three to four times greater than chicken eggs. It's very good source of
folate, vitamin B 12, Iron, pantothenic acid, phosphorus and protein. They are great for immune booster, if consumed regularly could help improve memory and brain function, provide large number of antioxidant, ....Quail eggs are considered as delicacy all over the world.

Ingredients:

1 cup water
1 cup milk, warmed between 104-114 F degrees
3 tablespoons grapeseed oil or any vegetable oil
1 organic egg
5 cups all purpose flour, plus for kneading
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 tomato, sliced thinly
1 green bell pepper, sliced thinly
1/2 cup cheddar cheese, grated
10 quail eggs
10 kalamata olives, pitted, sliced

In a large bowl, pour milk and sugar. Mix yeast with your fingers. Let it activate for 10 minutes until bubbles comes out to surface.

In a large bowl, pour flour and salt, mix well. Make a well in the center of the bowl, pour water, vegetable oil, egg and yeast mixture. Knead dough until smooth. Transfer dough into oiled bowl, cover with plastic wrap and clean kitchen towels. Allow to rise for 40 minutes.

Take dough onto well floured surface and punch down. Take small balls from dough, make 3 to 4 inches rounds. Place them onto parchment paper lined baking sheet and let them rest for 10 minutes by covering with a clean kitchen towels.

Preheat oven to 400 F degrees.

Put slice of tomato, green pepper, couple slices olives in the center of dough. Brush with egg yolk around toppings. Bake for 15 minutes, then add quail eggs and grated cheddar on top. Bake 5 more minutes together, or until lightly brown on top.

Bon appetite !!



                                                                           LAYER ROLLS
                                                                           Makes 16 Rolls
                                                                           211 Calories Per Roll

These are croissant like delicious pastries with layers of flavors, Unlike croissant, we can enjoy them anytime without feeling guilty or getting lots of butter. They can be great companions to soup and salad or delightful addition to breakfast and brunch table.

You can store them in an airtight container for 2-3 days.


Ingredients:

2 organic eggs, one egg yolk separated for egg wash on top
2 cups milk, warmed 104-110 F degrees
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
3 tablespoons grapeseed oil or any vegetable oil
5 1/2 cups all purpose flour
3 tablespoons unsalted butter, melted slightly
Black and golden sesame seeds, poppy seeds for garnish

In a small bowl, pour milk, sugar and yeast. Mix with your fingers, and allow to activate for 10 minutes, until bursting bubbles come out to surface.

In a large bowl, pour flour and salt, mix until combine. Make a well in the center of bowl, add yeast mixture, vegetable oil, one whole egg and one egg white. Knead until dough became smooth.

Divide dough in half, then in 6 for each half, total 12 balls. Roll out each ball with pastry roller about 8" round while dusting with more flour. Brush melted butter between layers and stack first 6 pieces top on each other. Repeat the same process with the other half 6 balls. You'll end up 2 - 6 layers.

Place first 6 layers piece onto well floured surface. Roll out together, make a bigger round. Cut equally in 8 pieces. Starting from longer side of triangle, roll each piece like a cigar shape. Repeat same process on other 6 layered piece.

Preheat oven to 400 F degrees.

Place rolls onto parchment paper lined baking sheet. Let them rise for 40-50 minutes by covering with clean kitchen towels.

Brush with egg wash, sprinkle with sesame and poppy seeds. Bake for 20 minutes, until lightly brown on top.

Bon appetite !!




                                             SOFT WALNUT ROLLS
                                                                            Makes 9 Rolls
                                                                            244 Calories Per Roll

These crunchy walnut loaded unbelievable soft rolls can be delicious addition to breakfast, lunch and dinner table or tasty afternoon snack with a slice of cheese and cup of tea..


Walnut must chop very coarsely for getting lots of chunks from every bite..

Ingredients:

1/4 cup milk, warmed 104-114 F degrees
1/4 cup plain Greek yogurt
1/4 cup water, warmed 104-114 F degrees
2 cups all purpose flour
1/2 teaspoon salt
2 tablespoons grapeseed oil or any other vegetable oil
3 tablespoons unsalted butter, melted
1 cup walnut, chopped very coarsely
1 package active dry yeast
1 tablespoon sugar
1 egg yolk for egg wash on top

In a small bowl, pour water, milk, sugar and yeast, mix with your fingers. Allow to activate for 10 minutes until foamy bubbles come out to surface.

In a large bowl, mix flour and salt. Make a well in the center of the bowl, add melted butter, vegetable oil, yogurt, walnuts and yeast mixture. Knead lightly until dough becomes smooth and not sticky. You can add more flour if needed.

Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels, allow to rise for 1 hour or until dough becomes double the size.

Preheat oven to 400 F degrees.

Prepare baking sheet with lining parchment paper. Take walnut size pieces from dough and make rolls. Place roll onto baking sheet, and brush with egg yolk.

Bake rolls for 15-20 minutes, until golden brown on top.

Bon appetite !!




                        WHOLE WHEAT - FRESH HERBS - PARMESAN ROLLS
                                        Makes 14 Rolls
                                        219 Calories Per Roll

There is nothing better than freshly baked bread on the table with wholesome meal.These delicious bread rolls made with two separate yeast mixture which second one just brushed on top for create a thick crust.. Beautiful outside crust nice complement with soft inside texture. You can get different herb aromas from every bite.

Ingredients:

3 1/2 cups whole wheat flour
2 cups all purpose flour
1 package active dry yeast
1 cup water, warmed 104 between 114 F degrees
1 cup milk, warmed 104 between 114 F degrees
2 tablespoons unsalted butter, melted
1 tablespoon honey
1 large organic egg
1 teaspoon salt
Handful fresh herb mixture, such as rosemary, thyme, tarragon.., chopped
1/2 cup Reggiano Parmigiano cheese, grated

In a bowl, mix milk, water, honey and yeast with your fingers. Allow to activate for 10 minutes, until thick bubbles come out to surface.

In a large bowl, mix flour and salt. Make a well in the center of bowl, add melted butter, egg, chopped herbs, grated cheese and yeast mixture. Knead dough until smooth and elastic. Transfer dough into well oiled another bowl, place in warm temperature and allow to rise for 1 hour, or dough becomes double in size.

Take dough onto well floured surface, punch down and knead for couple minutes. Make orange size balls, and place onto parchment paper lined baking sheet. Cover with clean kitchen towel, and let them rest for 15 minutes.

Preheat oven to 400 F degrees.

Brush top of the rolls with second yeast mixture, and bake for 20 minutes, or golden brown on color.

Top Brushing Yeast Mixture Ingredients:

2 tablespoons rice flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 tablespoon olive oil
1 package active dry yeast
1/4 cup water, warmed 104 between 114 F degrees

In a small bowl, mix all the ingredient together. Allow it to activate for 1/2 hour. Brush activated foamy mixture on top of the rolls.

Bon appetite !!



                                                  YOGURT AND EGG STUFFED BREAKFAST BREAD
                                                  Makes 12 Breads
                                                  219 Calories Per Bread

These can be wonderful weekend treat for breakfast and brunch..
 
Instead cheese or veggies, untraditionally  I stuffed them with plain-strained yogurt and egg mixture, result was incredible tasty, creamy and light breads. Yogurt turned into cheese flavor when cooked and gave very light texture to them. Delightful and exciting..

Roll out pieces must be thin, because they made with yeast dough, they will rise during cooking.

Ingredients:

1 package active dry yeast
2 tablespoons olive oil
1 tablespoon sugar
1 cup water, warmed 104 - 114 F degrees
1 cup milk, warmed, 104 - 114 F degrees
1 1/2 teaspoon salt
4 1/2 cups all purpose flour, plus for rolling out

Filling Ingredients :

1 cup yogurt, strained with cheese cloth on a mesh sieve
Handful fresh flat leaf parsley, chopped
2 large organic eggs, lightly whisked
Pinch of salt

In a medium bowl, pour milk, water, sugar and yeast, mix with your fingers. Allow to activate for 10 minutes, until bubbles come out to surface.

In a large bowl, mix flour and salt. Make a well in the center of the bowl, add yeast mixture, and olive oil. Knead dough until becomes smooth and elastic. Place dough into well oiled bowl, cover with plastic wrap and clean kitchen towels, let it to rise for 1 hour or until doubled in size.

In a small bowl, mix yogurt, eggs, pinch of salt and chopped parsley. Set aside.

Transfer dough onto well floured surface, punch down and knead for couple minutes. Divide dough into 12 balls ( walnut size ). Roll out each ball around 8-10 "round with pastry pin. Put filling on center and close edges by pressing with your fingers..

In a large pan, brush with 1 teaspoon olive oil, cook bread until golden brown on each side.

Bon appetite !!




                                                                             SEED MADNESS CRACKERS
                                                                             Makes 30 Crackers
                                                                             59 Calories Per Cracker

I'm all about " healthy afternoon snacks " this week..These tasty snacks are going to be your best friend, they'll be with you everywhere, in your purse,  car, office and stack in your pantry. While they can fill you up for long hours, also provide healthy seeds and whole wheat benefits in your diet. Very easy to make, and you can store them in an airtight container for couple of days, if stay that long. So delicious, flavorful - slightly sweet, seeds loaded, crispy and healthy crackers can be great option for afternoon hunger attack.. This one can be perfect example
for proving " healthy food can be tasty "  as well ..


Ingredients:

2 cups whole wheat flour
2 tablespoons black sesame seeds
1 tablespoon fennel seed
1 tablespoon flax seed
5 tablespoon pumpkin seeds
2 tablespoons sunflower seeds
1 teaspoon salt
2 tablespoons honey
3 tablespoons olive oil
1/2 cup plus 2 teaspoons water

Preheat oven to 400 F degrees.

In a hand mortar, ground black sesame seeds, flax seeds, fennel seeds, sunflower and pumpkin seeds by pressing in medium size pieces. Do not ground finely, still bite size pieces remains.

In a large bowl, mix all the ingredients together, make a dough. Let dough rest for 15 minutes.

Transfer dough onto floured surface, and roll out as thin as possible, about 0.08 inch thick. Cut with square or circle shape cookie cutter. place crackers onto parchment paper lined baking sheet. Bake crackers for 10-15 minutes, or until edges turn lightly brown. Transfer cracker onto cooling rack.

Bon appetite !!



                                          FETA CHEESE - MOZZARELLA FLAT BREAD WITH HONEY AND HERBS
                                          Makes 8 Flat Breads
                                          517 Calories Per Piece

This flat breads are going to be surprise your guests and family with their sweet and sour taste.. Unbelievable delicious, flavorful, can be good with breakfast, lunch or dinner or great for party appetizer..

I made two versions of these flat breads. Other one cooked with just mozzarella and olives, finish with lots of greens and herbs after they cooled.

You can bake them in the oven or BBQ. I always use BBQ with pizza stone for high heat. Crust can be more crispy in that way.


Ingredients:

6 cups unbleached all purpose flour
2 tablespoons olive oil
2 teaspoons salt
2 packages active dry yeast
2 1/2 cups water, warmed 104-114 F degrees
2 teaspoons sugar
2 big balls mozzarella, shredded or sliced thinly
1/2 lb. French feta goat cheese, crumbled
Handful fresh herbs, especially small leaves variety, such as Greek basil, oregano, rosemary, thyme
2 tablespoons honey

In a small bowl, pour water, sugar and yeast. Mix with your fingers. Allow to activate until bubbles come out to surface, or cover the surface thickly.

In a large bowl, pour flour and salt. mix until combine. Make a well in the center of the bowl, add olive oil and yeast mixture. Knead until dough becomes smooth and elastic. Place dough into oiled bowl, and cover with plastic wrap and clean kitchen towels. Let dough rest for 1 hour or until double in size.

Transfer dough onto well floured surface, punch down and knead for couple of minutes. Divide dough in 8 equal pieces. Cover pieces with lightly moist clean kitchen towel. Let them rest for 15 more minutes.

Preheat oven to 450 F degrees or turn BBQ on high heat.

Take ball onto lightly floured surface, and roll out or open with your fingers, about 9 inches round. Place round onto seminole flour sprinkled wood surface, and sprinkle with mozzarella and feta cheese while leaving just edges out. Sprinkle generously with thyme and rosemary leaves. Reserve basil leaves for after they cooled.

Bake for 10-12 minutes, until edges turn lightly brown. Let them cool.

Before serving, finish with more herbs and drizzle with honey.

Bon appetite !!




                                                              PUMPKIN SEEDS MINI APPETIZERS
                                                              Makes 30 Appetizers
                                                              50 Calories Per Appetizer

Here is another healthy afternoon snack..These little minis have great texture- taste and will satisfy your sugar cravings in healthy way with slightly sweetness from whole wheat flour. You can shape them by using any cookie cutter.

Pumpkin seeds, also known as pepitas,are rich source of minerals ( magnesium, manganese, phosphorus, iron and copper, zinc ), protein and monounsaturated fat. Nuts and seeds have phytosterols which help to reduce
blood cholesterol level; pistachios and sunflower seeds are richest in phytosterols, closely follow by pumpkin seeds. Sesame seeds have the highest content of phytosterols. Why it's important to corporate them in our daily diet, but be careful,consuming amounts are about handful in a day, because they are high in calories.


Ingredients:

4 tablespoons unsalted butter, melted
2 tablespoons grapeseed oil or any vegetable oil
1/4 cup plain Greek yogurt
1 tablespoon milk
2 teaspoons white vinegar
1 teaspoon salt
2 teaspoons sugar
1 tablespoon baking powder
1 cup whole wheat flour
1/2 cup unbleached all purpose flour
1 egg yolk for brushing top
2 tablespoons pumpkin seeds for garnishing

Preheat oven to 375 F degrees.

In a large bowl, place melted butter, oil,yogurt, milk, salt, sugar, and vinegar, and mix lightly until combine. Slowly add flour mixture along with baking powder. Knead until corporate completely.

Transfer dough onto lightly floured surface, roll out with pastry roller about 1/4 inch thick. If you roll out dough thinner; mini rounds will be crispier. Cut with cookie cutter in rounds.

Place rounds onto parchment paper lined baking sheet, and bake for 15-20 minutes, or until lightly golden on top.

Bon appetite !!




                                                              PARMESAN - CAYENNE BREAD STICKS
                                                              Makes 20 Bread Sticks
                                                              176 Calories Per Stick

When they come out hot directly from oven, no one can resist their nice outside crunch, very soft and cheesy inside taste. Not to mention whole house smells very inviting and comporting.. I used grated parmesan cheese, cayenne pepper and fresh herbs between layers which give flavorful bites each time.

When I'm needing the dough I used different technic than my other recipes. When you start, dough must be very sticky, when you knead the dough, gluten start to
build up, and dough transforms in soft and elastic ball. Kneading must include stretching with two hands as much as high towards to you, then slap it onto surface away from you, and fold it. With that method you are trapping air inside of the dough, that makes bread more light and airy..You have to knead dough at least 5 to 10 minutes in this way, until dough forms nice and smooth texture.


Ingredients:

7 cups organic unbleached all purpose flour
2 teaspoons salt
1 package active dry yeast
3 cups water, warmed 104- 114 F degrees
1 teaspoon sugar
1 cup Parmigiano Regiano cheese, grated
1 teaspoon cayenne pepper
Handful fresh herbs, such as rosemary, thyme, oregano, chopped..
2 tablespoons corn meal

In a small bowl, pour water, sugar and yeast, mix with your fingers. Let it sit until activated, or until bursting bubbles come to surface.

In a large bowl, pour flour and salt, mix until combine. Make a well in the center of bowl, and pour yeast mixture. Knead dough until corporate, then transfer it onto lightly floured surface, stretch with your two hands towards to you, then slap onto surface away from you. Fold together. Repeat same method until dough transforms in soft and elastic ball (without adding any flour during kneading) . Place dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow to rise for 1 hour or until doubled in size.

Place dough onto lightly floured surface, and punch down and fold it for a minute. With a pastry roller, roll out dough around 16" by 13" rectangular. Sprinkle with parmesan cheese, cayenne pepper and herbs evenly. Fold one of the long side over half of the rectangular, then fold another long side over all, make 3 layers. With a scraper, slice dough in 20 pieces. Dip each piece both ends into corn meal, then stretch and twist, like a barley candy.

Preheat oven to 450 F degrees.

Prepare baking sheet with lining parchment paper. Sprinkle with corn meal lightly. Place bread sticks onto baking sheet, let them rise in second time for 10 minutes.

Bake bread sticks for 10-12 minutes, or lightly brown on top.

Bon appetite !!




                                                      WHOLE WHEAT CRACKERS WITH SUNFLOWER SEEDS
                                                      Makes 10 Crackers
                                                      123 Calories Per Cracker

These are going to be in your table less than 30 minutes, very easy to make and wonderful complement with salads and soups.


Ingredients:

3/4 cup organic whole wheat flour
1 cup organic unbleached all purpose flour, not packed
3 tablespoons unsalted organic butter, sliced thinly
Pinch of salt
1 teaspoon baking powder
1 cup milk
1 egg yolk for brushing top
1 tablespoon sunflower seeds

Preheat oven to 425 F degrees.

In a food processor, place flour, salt and baking powder, pulse until mix well. Add butter slices, pulse until mixture becomes fine breadcrumbs.

Transfer mixture into a bowl, add milk. Knead lightly until dough forms. Over-kneading makes your crackers tough. On lightly floured surface,press down or roll out dough about 1 inch thickness. Cut out rounds by cookie cutter, and place onto parchment paper lined baking sheet. Brush with egg yolk on their top only, if you brush sides, it will prevent their rising. Sprinkle with sunflower seeds. Bake for 15 minutes, or lightly brown on top.

Enjoy !!




                                                 RHUBARB - STONE FRUITS GALETTE WITH AMARANTH - ALMOND CRUST
                                                 Makes 8 Slices
                                                 299 Calories Per Slice

Galette is a term in French cuisine, rustic pies made with various type of crust ( flat, round or freeform ) without using pie dish. Galette offers free-hand style and  more crispy crust than traditional pies. When I found the last bunch of organic rhubarbs in our grocery store, wanted to make a pie with season fruits instead strawberries..

I 've been using my magical blender for making my own flour for awhile. I ground amaranth grains and almonds, and mix with all purpose flour. Crust turned out lightly sweet with almond flavor, but had still earthy taste with amaranth flour. Delicious, healthy and flavorful bites gave extra joy to us because, season's last rhubarb pie..

Ingredients:

1/2 cup organic amaranth flour
1/2 cup organic almond flour
2 cups organic unbleached all purpose flour
1 1/2 tablespoons sugar
13-14 tablespoons icy cold water
7 tablespoons cold, organic unsalted butter, sliced thinly
1/2 teaspoon salt
6-7 stems rhubarb, brushed under cold running water, peeled tough strings with knife, cut in 5-6 inches long
20 mix variety cherries, such as Bing and Rainier, pitted
1 peach, sliced thinly with skin
2 red plums, sliced thinly
1 egg yolk for brushing
1 tablespoon sugar, 1/2 teaspoon ground cinnamon and 1 tablespoon flour mixture for dusting, separated in half

In a food processor, place amaranth flour, almond flour and all purpose flour, add salt and sugar. Pulse couple of times to mix. Add cold butter slices, and pulse until breadcrumb size. Add icy cold water, pulse until forms in dough. Place dough onto lightly floured surface, and roll out with pastry pin about 9" by 14 " rectangular. Trim sides with pastry scraper. Place trim pieces top on the edges, make slightly higher than center. Place pie crust onto parchment paper lined baking sheet.

Sprinkle half of sugar, cinnamon and flour mixture evenly on to crust. Arrange rhubarbs and fruits, and sprinkle other half of sugar-cinnamon-flour mixture on their top. brush with egg yolk on crust edges.

Bake 30 minutes in 400 F degrees preheat oven, then reduced 375 F degrees by covering with aluminum foil, bake more 20 minutes. Place onto cooling rack.

Bon appetite !!




                                                                       ALMOND COOKIES
                                                                       Makes 22 Cookies
                                                                       173 Calories Per Cookie

Those are the most famous cookies in Greece. They specially made in Kavala which is the second largest city in Northern Greece. Originally their main ingredients are butter and almond, of course I reduced butter amount in half and adjusted the recipe little bit here and there. They turned out tasty, slightly sweet and so flavorful treats with lots of almond and almond flour, crunchy and crumbly in texture. I tried to cut-out cookies in their traditional shapes..

Delicious and tasteful companion with cup of afternoon tea..

Ingredients:

1 1/2 cups organic almond meal or flour
2 1/2 cups organic unbleached all purpose flour
1 1/4 cups organic powder sugar, separated in half
6 tablespoons organic unsalted butter, melted
1 1/2 teaspoons organic vanilla extract
2 large organic eggs
2 teaspoons baking powder
1/2 cup organic almond, let it sit in hot water for 10 minutes then peel their skins
2 tablespoons organic soy or any kind of milk

In a large pan, stirring constantly, cook almond meal and all purpose flour until lightly brown on color and fragrant. Be careful it can burn easily. Let it cool.

Preheat oven to 375 F degrees.

In a large bowl, mix eggs, milk, butter, vanilla extract, baking powder and half amount of powder sugar. Add cooled flour mixture along with almonds. Knead until became a smooth dough.

Place dough onto lightly floured surface, roll out dough with pastry roller about 1/2 inch thick. Cut with cookie cutter, make a moon shape. Place cookies onto parchment paper lined baking sheet.

Bake for 20 minutes, or lightly pink to brown on top. Let them cool on the rack for 5 minutes, then sprinkle with other half of powder sugar.

Bon appetite !!




                                                                     SESAME SEED FLAT BREAD
                                                                      Makes 8 Slices
                                                                      209 Calories Per Slice

This simple flat bread can go with anything. Last weekend our dearest Italian friend's mother served them with fresh figs and prosciutto slices (of course we had cheese and fig version ) which were unbelievable tasty appetizers. My recipe came from past, and you'll never come across a home-made bread recipe as easy as this. You can not go wrong, even you'll get better results in every trial.


Ingredients:

3 1/2 cups organic unbleached all purpose flour plus 1/4 cup more for kneading
1 1/2 cups water, warmed 104-114 F degrees
1 teaspoon salt
1 tablespoon sugar
1 package active dry yeast
1 egg yolk, mix with 1 teaspoon olive oil
1/2 tablespoon sesame seeds

In a medium bowl, pour water, sugar and yeast. Mix with your fingers. Let it sit for 10 minutes, or until yeast activated, bursting bubbles come out to surface.

In a large bowl, pour flour and salt, mix until combine.
Make a well in the center of bowl, add yeast mixture. Mixture will be sticky. Knead by stretching and slapping dough on to surface, until becomes smooth and elastic, about 5 minutes. You may add just a little flour during kneading.

Place dough into oiled bowl, cover with plastic wrap and clean kitchen towels. Allow to rise for 1 hour, or until dough doubled in size.

Transfer dough onto lightly floured surface, and punch down for 1 minute. Place dough onto lightly oiled ( 1 teaspoon olive oil ) baking sheet, make 1/4 inch thick, elliptical shape with your finger tips, or you can use pastry pin for rolling out. Make dimples on surface with your finger tips. Brush with egg-oil  wash. Sprinkle with sesame seeds. Allow bread to rise second time for 1/2 hour.

Preheat oven to 425 F degrees.

Bake bread for 20 minutes, or lightly brown on top.

Bon appetite !!




                                                             STUFFED WHOLE WHEAT - FLAX BREAD
                                                             Makes 15 Breads
                                                             155 Calories Per Bread

This flavorful, very soft and delicious whole wheat - flax meal dough; stuffed with chard leaves, kale and feta crumbles.. Lots of complex flavors packed in this bread, while you're enjoying also getting whole wheat and flax meal benefits with greens and cheese.

Ingredients:

2 3/4 cups organic unbleached whole wheat flour, plus 1/4 more for shaping
1 cup organic flax meal
2 cups water, warmed 104-114 F degrees
1 package active dry yeast
1 tablespoon organic sugar
1/2 tablespoon olive oil
1 teaspoon salt
1 large organic egg, yolk only, mix with water for egg wash

In a medium bowl, mix water, sugar and yeast with your fingers. Allow it to activate for 10 minutes, until bursting bubbles and clouds come to surface.

In a large bowl, pour flax meal and whole wheat flour. Mix with salt. make a well in the center of the bowl, pour yeast mixture and olive oil, knead until smooth and not sticky. You may need to add more flour in taht time. place dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow to rise for 1 hour, or until dough doubled in size.


Preheat oven to 400 F degrees.

Transfer dough onto lightly floured surface, and knead for a minute. Take walnut size dough, press with your fingers, give round shape. Put fillings, then close edges firmly with your fingers. Brush with egg yolk on top, and bake for 25 minutes, until lightly golden on top.

Filling Ingredients:

12 organic chard leaves, thick middle stems removed, sliced thinly
5 organic kale leaves, thick middle stems removed, sliced thinly
1/2 cup French feta cheese, crumbled
1 tablespoon red pepper paste
Salt and pepper for taste
1 organic spring onion, chopped
1 teaspoon olive oil

Mix well all the ingredients until leaves soften little bit.

Bon appetite !!




                                                            6 GRAINS RICE - NUT AND SEED BREAD
                                                            Makes 8-9 Slices
                                                            309 Calories Per Slice

I love home-made bread ( I'm not counting the machine-make bread as a home-made ), house fills with smell and their unbeatable taste..This one is one of my own - best recipe for country bread. Recipe perfected with years of trying with so many other ingredients. Instead of flour bread dough, I made with rice mixture ( only 1 cup whole wheat flour added ). Delicious with hard crust and soft - tasty inside.. Protein and vitamin loaded loaf never stays long in our house..

6 grains rice is a premium mixture; contains, purple barley, hulless barley, rye berries, black rice, red rice, short grain brown rice..
Best of the best mixture is the most popular variety of rice in Japan, can be found at Japanese markets.

According the ancient Chinese legend, black rice was so nutritious and rare that only the emperors were allowed to eat this delicacy. Black rice is a full of anti-oxidant-rich bran which help to decrease risk of cancer and heart disease. it's also help to improve memory.

Purple barley is an heirloom grain that traces its root to the mountains of Tibet. It's very good source for potassium, calcium and iron.

Rye berries is a good source for fiber and can help to reduce risk of type 2 diabetes. It's also a better grain choice for person with diabetes.

Ingredients:

3 cup premium 6 grains rice mixture, or you can mix your own rice
1 cup water
1 1/2 teaspoons salt
2 teaspoons active dry yeast
2 tablespoons organic walnut, chopped
2 tablespoons organic almond, peeled and chopped
3 tablespoons cup dry cranberries
2 tablespoons sunflower seeds
1 cup organic unbleached whole wheat flour plus more for dusting

In a large bowl, mix rice mixture with salt, water and yeast. Mix well until became sticky rice dough. Cover with plastic wrap, and keep in the warm place for 18-20 hours. During fermentation period, there won't be any rising. When your rice mixture's top became bubbly, that means it's ready.

Transfer sticky mixture onto well floured surface, and add 1 cup of whole wheat flour. Add walnut, almond, sunflower seeds and cranberries. You don't need to knead the dough, just try to combine together. You may need to add little more flour, but still dough will be soft and sticky. With floured hands make a ball shape.

In a lidded heavy cast iron pot, brush with olive oil lightly. Place dough into pot, allow it to rise second time for 2 hours.

Preheat oven to 425 F degrees.

Dust more whole wheat flour on top of dough. Bake for 30 minutes with closed lid, then take the lid out, bake 15 to 20 more minutes for crunchy crust or until nicely brown on top. Let it cool on the cooling rack.

Bon appetite !!




                                                    CHARD LEAVES - WALNUT - BLACK OLIVE BREAD
                                                    Makes 12 Slices
                                                    227 Calories Per Slice

Another green baking recipe.. Chard and kales are still growing well in our garden, so I have to figure out to use more of them even in bake goods. I combined two old recipes and of course trimmed the fat amount, added chard leaves, olives and walnuts
.
It turned out delightful, exciting and flavorful bread for any occasion. Almost no-knead bread and easy to make for weekend breakfast.

Very satisfying and filling bread with whole wheat flour and other healthy ingredients..

Ingredients:

12-13 chard leaves, washed, thick middle stems removed
1 cup organic soy milk or any kind milk
1 tablespoon olive oil

In a big pot, fill with water, bring it to a boil. Add chard leaves and boil for 1-2 minutes. Drain, squeeze excess water by your fingers.

In a blender, put chard leaves, olive oil and milk, puree until combine.

Ingredients For Bread:

2 cups plus 1 tablespoon organic unbleached whole wheat flour
Little less than 2 cups organic unbleached all purpose flour
1 package active dry yeast
1 large organic egg, lightly whisk
1/2 cup walnut, chopped
2 tablespoons olive oil
3 tablespoons milk, warmed 104-114 F degrees
2 teaspoons organic sugar
2 teaspoons salt
15-20 Kalamata olives, pitted, sliced
1 large organic egg, yolk only for brushing top
Black and golden sesame seeds for garnish

In a small bowl, mix milk, sugar and yeast with your fingers. Allow it to activate for 10 minutes, or until thick bubbles come to out of surface.

In a large bowl, pour flour, salt and walnuts. Mix until combine. Make a well in the center of the bowl, pour yeast mixture, olive oil, egg and chard green puree. Knead for couple minutes, until dough becomes smooth and elastic. Transfer dough in lightly oiled bowl, cover with plastic wrap. Allow to rise for 1 hour, or until dough doubled in size.

Take dough onto lightly floured surface, punch down couple of times. Divide dough in half. Roll out each dough with pastry roller, about half inch thick rectangular. Spread olive pieces evenly, and roll it over itself from longer side. Secure two rolls from top, then overlap each other like making a braid. Secure other end by squeezing with your fingers..

Preheat oven to 425 F degrees.

Transfer bread onto parchment paper lined baking sheet, and let it rise second time for 30 minutes. Brush with 1 egg yolk on top, sprinkle with black and golden sesame seeds.

Bake 30-35 minutes, until golden brown on top.

Bon appetite !!




                                                            FRESH CORN SOUP WITH CORN BREAD
                                                            Makes 2 Servings Soup, 8 Slices Corn Bread
                                                            305 Calories Per Slice

Organic corns are the hardest ones to find.. They are only available for certain time period.. When I found them in last weekend market, I got way too many of them.. This corn bread recipe is the first page of my recipe book, old, very old recipe.. Over the years I tried so many different ones, but this recipe still is the best.. You can play with ingredients, very forgiving and easy adjustable, always turns out delicious, tasty bread..


Ingredients:

4 large organic eggs
1 1/2 cups plain Greek yogurt
1 tablespoon organic unsalted butter, melted
1 tablespoon grapeseed oil or any vegetable oil
1 1/2 teaspoons baking soda
Pinch of salt
1 cup French feta goat cheese, crumbled
Handful fresh flat leaf parsley, chopped
Handful fresh dill, chopped
1 cup organic cornmeal
2 cups organic unbleached all purpose flour

In a large bowl, whisk eggs, yogurt, melted butter, and oil together. Add baking soda, salt, chopped greens, feta crumbles. Slowly add cornmeal and flour while mixing with wooden spoon. Mix until corporate completely. Do not over-mix.

Preheat oven to 375 F degrees.

Pour mixture into lightly oiled baking dish. Bake for 40 minutes, or until toothpick came out to clean.

Bon appetite !!



            PARMESAN - OLIVES STUFFED TOMATO - BASIL BREAD    
                    Makes 2 Flower Breads and 2 Small Loaves, About 24 Slices     
                    87 Calories Per Slice


I called this whole meal " creme de la creme " for tomato lovers. Tomatoes are in season that means they are full of flavor. I wanted to get tomato scent and taste from every single bite and combined oven roasted tomatoes ( with bell pepper, onion, garlic and of course lots of basil ) with delicious parmesan- olives stuffed tomato- basil bread slices, and top of that served with tomato bruschetta. Can you describe better lunch  or dinner than this ?

For tomato-basil bread instead of using tomato paste, I roasted tomatoes with basil and other herbs; pureed, and used as a liquid part of bread for real taste.

Tomato bruschetta is an Italian antipasto, and it's base of roasted bread rubbed with garlic and top with tomatoes, minced garlic and basil.

LOOK AT THE CALORIES !!

Ingredients:

4 cups organic unbleached all purpose flour
1 cup water, warmed 104-114 F degrees
1 package active dry yeast
2 teaspoons organic sugar
1 teaspoon salt
1 cup roasted tomato juice ( recipe follows )
6-7 fresh basil leaves, sliced thinly

1 teaspoon organic flax seed for garnish
1 organic Roma tomatoes, cut in wedges
1 organic heirloom tomato, cut in wedges
Handful fresh herbs, such as basil, rosemary and thyme
1 teaspoon olive oil

For stuffing:

10-12 mix variety olives, sliced thinly
1/4 cup parmesan shavings

In a medium bowl, pour warmed water and sugar, mix well. Add yeast and mix with your fingers. Allow it to activate for 10 minutes or until thick cloudy bubbles come out to surface.

Preheat oven to 350 F degrees.

In a baking dish, place tomatoes with herbs. Season with salt and pepper. Drizzle with olive oil. Bake for 25 minutes. In a blender, puree tomatoes until smooth. Makes about 1 cup tomato puree.

In a large bowl, pour flour and salt. Mix until combine. Make a well in the center, add yeast mixture, sliced fresh basil leaves and tomato puree. Knead until dough becomes smooth and elastic about 5 minutes. Place dough into lightly oiled bowl and cover with clean kitchen towels. Allow to rest for 1 hour or until dough becomes double in size.

Place dough onto well floured surface, punch down couple of times. Divide dough in 4 equal pieces. Take a small piece of dough and make a ball from each one, set aside. Roll out each piece with a pastry pin. Spread olives and parmesan shavings on top, then fold itself, make a roll. Squeeze both ends together and make a ring. With a scraper or knife, cut sides in half way. Place small ball inside of ring. Brush with egg wash, sprinkle with flax seeds only center-ball piece.

Preheat oven to 425 F degrees.

Place flower shape breads onto parchment paper lined baking sheet. Bake for 30 minutes, or until golden brown on top.

I make 2 flower shapes and 2 plain loaves for bruschetta serving.

Bon appetite !!



                                                                    NEW YORK STYLE SOFT- WHOLE WHEAT PRETZEL
                                                                    Makes 6 Pretzels
                                                                    294 Calories Per Pretzel

Who doesn't crave for warm, soft and tasty pretzels ? We like them at breakfast, lunch or light supper..I mixed two old recipes and result was better than ever ! You can sprinkle their top with sea salt in a traditional way, because we don't like salty taste with our pretzels, I sprinkled with golden sesame seeds instead. Making your own pretzel is very easy and fun for whole family.. I didn't use standing mixer for kneading, I kneaded by hand about 5 minutes.


Ingredients:

1 cup organic soy milk, warmed 104 between 114 F degrees
1 package active dry yeast
1 tablespoon organic sugar
2 cups organic unbleached all purpose flour
1 cup organic unbleached whole wheat flour
2 tablespoons organic unsalted butter, melted
1/8 teaspoon salt
1 organic large egg, yolk only for brushing
2 tablespoons golden sesame seeds
Water and 1/4 cup baking soda

In a medium bowl, pour warmed milk, sugar and yeast. Mix with your fingers. Allow it to activate for 10 minutes, or until thick bubbles cover to surface.

In a large bowl, mix flour and salt. Make a well in the center of the bowl, pour yeast mixture, and melted butter. Knead dough for 5 minutes, or until dough becomes smooth and elastic and not sticky. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Let dough rise for 1 hour, or until doubled in size.

Take dough onto well floured surface, punch down couple of times. Cut dough into 6 equal pieces. For each pieces, make a roll and give U shape, twist both ends twice, then secure onto dough by pressing. Let them rise second time for 15-20 minutes.

Preheat oven to 475 F degrees.

In a large pot, fill with water and add baking soda, bring it to a boil. Boil pretzels one by one, until they became puffy. Take them with a slotted spoon, drain well. Place pretzels onto parchment paper lined baking sheet. Brush with egg yolk, sprinkle with sesame seeds or sea salt.

Bake pretzels until golden brown on top, about 10-12 minutes.

You can re-warm them into 250 F degrees oven before serving.

Bon appetite !!



                                                                SWEDISH CARDAMOM BREAD
                                                                Makes 2 Loaves, About 22 Slices
                                                                196 Calories Per Slice

Cardamom spiced bread ( vetebrod ) and buns traditionally are eaten with tea or coffee In Finland and Sweden. Cardamom gives very distinctive flavor and aromatic taste into this special bread. I braided the loaves with their traditional way. Very addictive, slightly sweet- irresistible aroma and scent.. Ideal for grill cheese sandwiches..


Ingredients:

1 1/2 cups organic almond milk or any kind milk, warmed 104-114 F degrees
5 tablespoons organic unsalted butter, melted
1 cup organic sugar plus 1 tablespoon for dusting
6 cups organic unbleached all purpose flour
1/2 teaspoon salt
20 cardamom seeds, break down seeds and ground in a hand mortar
4 teaspoons active dry yeast
1 tablespoon organic sugar
2 tablespoons organic almonds, chopped roughly
2 large organic eggs, yolk only for brushing

In a medium bowl, pour warmed milk, 1 tablespoon sugar and yeast. Mix with your fingers. Allow it to activate for 10 minutes or until thick bubbles covered to surface.

In a large bowl, pour flour, cardamom and salt. Mix until combined. Make a well in the center of the bowl, pour melted butter, and yeast mixture. Knead dough until smooth and not sticky anymore. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Let it to rise for 1 hour, or until dough doubled in size.

Take dough onto lightly floured surface, punch down couple of times, and divide it in 2 pieces. Using pastry pin, roll out each pieces into 14" by 9" rectangular. Score two lines to divide the rectangular into third. From the edges cut outer lines of dough about 1 inch thick. Leave the middle line intact. Begin braiding from end, fold the pieces by crossing each other. Press with your fingers gently so they can stay in their places.

Preheat oven to 350 F degrees.

Brush with egg yolks, sprinkle with 1 tablespoon sugar and almond slivers. Allow them to rise for 15 minutes more.

Bake loaves for 30 minutes, or until golden brown on top.

Bon appetite !!




                                     POTATO - FETA CHEESE STUFFED FLOWER BUNS
                                                              Makes 2 Flowers About 20 Buns
                                                              164 Calories For Each Bun

No one can resist to smell and taste of freshly baked yeast dough when they come out of the oven. I have so many bread-bun-pastry recipes but I think this one one of my best.. It can go with anything, breakfast, lunch or dinner.. Besides stuffed them with potatoes and feta cheese; I filled their centers with cherry tomatoes-pearl mozzarella cheese and herbs. Nice presentation with lots of flavors..

Ingredients:

3 cups organic unbleached all purpose flour
1 cup organic unbleached whole wheat flour
2 tablespoons grapeseed oil or any vegetable oil
2 large organic egg whites, reserve yolks for brushing top
1/2 cup plain Greek yogurt
1 teaspoon salt
1 cup organic soy milk or any kind milk, warmed 104-114 F degrees
2 packages active dry yeast
1 1/2 tablespoons organic sugar
2 tablespoons organic unsalted butter for brushing, melted
1 tablespoon mix sesame seeds

In a medium bowl, pour warmed milk, sugar and yeast. Mix with your fingers. Allow it to activate until bursting bubbles come out to surface, about 10 minutes.

In a large bowl, mix flour and salt. Make a well in the center of the bowl, add yogurt, grapeseed oil, egg whites and yeast mixture. knead dough until smooth and elastic, about 5-10 minutes. place dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Let it rise for 1 hour.

Place dough onto well floured surface, punch down couple of times and divide in half. Roll out each dough with pastry roller, about 12' by 10' rectangular. brush with melted butter evenly, then close like an envelope. Cover with plastic wrap and keep in the freezer while you are preparing the other.

Take first dough ( put the second one in the freezer ) onto well floured surface. Roll out again in rectangular shape. place filling on longer side, and roll over itself like a cigar. Secure two end together by pressing your fingers, make a ring shape. Place onto parchment paper lined baking sheet. With a knife, cut sides 2/3 way to center. Brush with egg yolks. Sprinkle with sesame seeds. Prepare the other one in same way. Allow them to rise second time about 30 minutes.

Preheat oven to 400 F degrees.

Bake buns for 10 minutes, then reduce temperature to 350 F degrees, and bake 15-20 more minutes or until golden brown on top.

Potato-Feta Filling :

3-4 medium size organic potatoes, peeled, diced and boiled in water until soften, mashed
1/2 cup French feta goat cheese, crumbled
Salt and freshly ground black pepper to taste
Pinch of cayenne pepper
1 large organic egg, lightly whisked
Handful organic fresh flat leaf parsley, chopped
1 organic yellow onion, diced
1 teaspoon grapeseed oil

In a large pan, pour grapeseed oil, add onion. Cook for couple of minutes until onion is soften. Add mashed potatoes, parsley, cayenne, salt and pepper. Cook together while stirring continously. about 5 minutes. Add whisked egg, cook until egg is done, and combined. Let it cool.

When you are placing the filler, make layers, put potatoes first then sprinkle feta crumbles on top.

Bon appetite !!




                                                    MUSHROOM PIES WITH FLAX MEAL - WHOLE WHEAT CRUST
                                                    Makes 5 Pies
                                                    489 Calories Per Pie

Earthy tones from flax meal and whole wheat flour are perfect pair with mushrooms flavors. Very easy to make, filling and satisfying.. Delightful flavor combinations brings lots of complements to you.. I used special pie mold ( apples and pumpkins ) for shaping..You can use cookie cutter for cutting or individual pie dishes.

Flaxseed and meal are very good source for omega 3- fatty essential acids, lignans ( antioxidant properties ) and fiber.. Finding the ways add flaxseed into your diet can be challenging but, easiest way to use ground flaxseed into your
bread and  pastries. Combination of nuts and seeds, including the flax seeds must be around 3 tablespoons a day per person for healthy-balanced diet.


Ingredients:

1 1/2 cups organic flax meal
1 1/2 cups organic unbleached whole wheat flour
6 tablespoons organic unsalted cold butter, sliced
13 tablespoons icy cold water
1 1/2 teaspoon salt
1 teaspoon organic sugar

In a food processor or by your hand, mix flax meal, flour, sugar and salt. Add cold butter slices, pulse couple of times, until becomes coarse flour. Add icy cold water, pulse just until combine and dough forms. Do not over- mix.

Transfer dough onto well floured surface. Gently make a ball. Cover with plastic wrap tightly. Chill in the fridge for 30 minutes.

Take dough onto well floured surface. Roll out dough with pastry pin about 1/4 inch thick rectangular. Cot dough bigger than your pie dish. Place into baking dish without oiling. Fill with fillings. Cover with another piece of dough, secure edges with your fingers. Cut 2-3 ventilation holes on top. Brush with egg wash.

Preheat oven to 400 F degrees.

Bake pies for 35-40 minutes, until nicely brown on top.

Mushroom - Feta Cheese - Chard Leaves Filling:

1 small organic baby portabella mushroom, rinsed, pat dried, diced
5-6 organic Shitake mushrooms, rinsed, pat dried, diced
4-5 small-organic chard leaves, middle thick stems removed, chopped
1/4 lb. French feta cheese, crumbled
Salt and freshly ground black pepper
Handful organic fresh herbs, such as thyme, rosemary, tarragon..
1 teaspoon olive oil

in a medium pan, pour olive oil and cook mushrooms and herbs together, about 8 minutes. Add chard leaves, cook couple more minutes, until chard leaves wilted. Season with salt and pepper. Let it cool.

In a medium mixing bowl, mix mushroom-chard mixture with feta crumbles.

Bon appetite !!




                                                            CHOCOLATE COVERED BLACKBERRY MUFFINS
                                                            Makes 6 Big Muffins
                                                            400 Calories Per Muffin

For sure; these very easy to make muffins bring whole family together. Very presentable, eye candies but tasty and delicious as well. I used flower shape muffin cups, you can use any mold you like.


Ingredients:

2 large organic eggs
1/2 cup organic sugar
1/4 cup grapeseed oil or any vegetable oil
Slightly less than 1/2 cup organic soy milk or any kind milk
1 1/2 cup organic unbleached all purpose flour
1 teaspoon baking powder
1 cup organic blackberries, mix with 1 tablespoon flour
1/4 lb. semi-sweet and bitter chocolate mixture, shaved


Preheat oven to 400 F degrees.

With a mixer, beat eggs with sugar until creamy. Add milk and grapeseed oil while beating. Add flour and baking powder, mix until smooth and combined throughly. Add blackberries gently, mix with spatula.

Spoon muffin mixture into well oiled cups.

Bake muffins for 30 minutes, or until lightly brown on top. Let them cool in room temperature.

Wash muffin cups well, and dry.

Melt chocolate in the microwave in 10 seconds intervals. Mix with spatula after every 10 seconds, until chocolate melted completely.

Pour melted chocolate into muffin cups. Place muffins on top immediately, and press gently to cover with chocolate. Transfer muffin cups into freezer for 20 minutes.

Take muffin cups out of freezer. With a tip of knife invert them onto large serving plate, and keep in room temperature.

Serve with fresh fruits and scoop of ice cream if desired.

Bon appetite !!





                                             SOFT - WHOLE WHEAT BREAD STICKS WITH FRESH HERB MIXTURE
                                             Makes 7” long 9 Bread Sticks
                                             136 Calories Per Bread Stick

These mini baguettes can go with anything, perfect complement with lunch or afternoon snack.. They made with whole wheat flour and loaded with mix fresh herbs, very aromatic, tasty and healthy.. You can add parmesan cheese if you like more salty-nutty flavor..

Ingredients:

4 cups organic unbleached whole wheat flour, plus more for dusting and shaping
1/4 cup grapeseed oil
2 large organic eggs, 1 yolk reserve for brushing
1 cup plain Greek yogurt
3/4 cup organic soy milk or any kind milk
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon organic fresh rosemary
1 tablespoon organic fresh basil
1 tablespoon organic fresh flat leaf parsley
1 tablespoon organic fresh dill
1 spring organic fresh thyme
1 tablespoon organic fresh mint

Preheat oven to 425 F degrees.

In a medium bowl, mix eggs, milk, yogurt and grapeseed oil.

In a medium bowl, mix flour, salt and baking soda until combine.

On a chopping board, chop thinly all the herbs together.

Add flour slowly into egg-milk mixture. Add chopped herbs. Knead dough until soft but not sticky anymore. Divide dough into 9 equal pieces. Make 7 inches long logs.

Place baguettes onto parchment paper lined baking sheet. Brush with egg yolk. Sprinkle with black sesame seeds on top. Bake them for 20 minutes.

Bon appetite !! 



                                                                FLAX MEAL - MIX GREEN GRISSINI
                                                                Makes 45 Grissini
                                                                45 Calories Per Grissini

I was very young when my sister has first introduced me with this delicious bread sticks. She was avoiding all kind of bread products but eating only grissini with every meal. So my mom's pantry had always stacked with variety of grissini. I don't think no need to say " I love them ". They can be eaten as a snack or substitute bread slices with couple of sticks in any time. Italians serve these crunchy bread sticks before meals to keep their guest occupied without filling them too much.

You can add so many different flavors ( garlic, sesame seeds, rosemary, parmesan cheese.. ) into dough, I made them with flax meal and lots of greens.


Ingredients:

1 1/2 cups organic flax meal
2 1/2 cups organic unbleached all purpose flour
2 tablespoons olive oil
1 teaspoon salt
12 organic chard leaves
2 organic kale leaves
1 package active dry yeast
1 teaspoon organic sugar
1 cup water, warmed 104-110 F degrees
1 tablespoon dry rosemary

In a small bowl, pour warmed water, sugar and yeast. Mix with your fingers. Allow it to activate for 10 minutes, until bursting bubbles come out to surface.

In a boiling water, put chard and kale leaves for 5 minutes, until they wilted. Drain. In a blender puree leaves until smooth. This will make about 1/2 cup green puree.

In a large bowl, pour flour, flax meal, dry rosemary and salt, mix until combine. Make a well in the center of the bowl, pour yeast and green mixture. Knead dough until smooth and not sticky anymore. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow it to rise for 1 1/2 hours.

Take dough onto well floured surface, roll out with pastry pin around 10" by 20" rectangular. Cut rectangular sheet in half from short side, then cut into thin strips. Stretch each strip with rolling and pulling with your fingers, about 12-14 inches long. Transfer them onto parchment paper lined baking sheet.

Preheat oven to 425 F degrees.

Bake bread sticks for 15 minutes. If they are not crunchy enough when they cooled, dry them in cooling oven for 1 hour.

Bon appetite !!




                                                                      BEST CHEESE ROLLS
                                                                      Makes 12 Rolls
                                                                      301 Calories Per Roll

Stop searching for breakfast roll recipe, these will be the best cheese rolls you'll ever taste. This recipe has worst wrinkles and stains in my recipe book, tried so many times with cutting fat amount, changed liquid / solid ratio, and perfected over the years. Very soft, cheese loaded and so DELICIOUS any time of day.. When they come out of oven no one can resist those warm rolls..


Ingredients:

2 large organic egg, whites and yolks separated
1 cup water, warmed 104-110 F degrees
1 cup organic soy milk or any kind milk, warmed 104-110 F degrees
5 cups organic unbleached all purpose flour
4 tablespoons grapeseed oil or any kind vegetable oil
2 tablespoons organic sugar
1 teaspoon salt
1 1/2 package active dry yeast
2 tablespoons organic unsalted butter for folding
1/3 cup mascarpone cheese
1/3 cup French feta goat cheese, crumbled
2 tablespoons golden sesame seeds for garnishing

In a medium bowl, mix water, milk and sugar. Mix yeast with your fingers. Let it sit and activate for 10 minutes, until bursting bubbles come out to surface.

In a large bowl, pour flour and salt. Mix until combine. Make a well in the center of the bowl, add egg whites, grapeseed oil, and yeast mixture. Knead dough until smooth and elastic. Cover with plastic wrap and clean kitchen towels. Allow it to rise for 1 hour.

Transfer dough onto well floured surface, divide in half. Roll out each half with pastry pin about 12" by 10". Spread 1 tablespoon butter evenly, then fold in half. Repeat same thing with other half.

Preheat oven to 450 F degrees.

Take folded piece onto well floured surface, roll out again, around 12' by 14' rectangular. Spread cheese mixture evenly on surface. Cut half inch strips with pastry scraper. Put 2 strips together, twist around itself and make a roll. You can stick falling cheese around the rolls with your fingers. Finish all the strips by twisting around.. Repeat same process with other folded half.

Transfer rolls onto parchment paper lined baking sheet. Brush with egg yolk. Sprinkle with sesame seed on top.

Bake for 17-20 minutes, until golden brown on top.

Bon appetite !!



                                                                   PEAR - BLUE CHEESE FLAT BREAD
                                                                   Makes 6 Flat Breads
                                                                   750 Calories Per Flat Bread

This tasty flat bread can go with anything, can be served as an exciting appetizer for parties, or simply be side dish for casual dinners.. Caramelized onion layered on home-made flat bread, finished with pear slices, walnuts, honey, thyme and blue cheese crumbles. Just ingredients combinations can explain this delightful starter's taste.. I've made simple flat dough as a shell, but you can use store-bought focaccia bread instead.


Ingredients:

6 cups organic unbleached all purpose flour
1 1/2 packages active dry yeast
2 teaspoons salt
2 1/2 cups water, warmed 104-110 F degrees
2 tablespoons olive oil
2 teaspoons organic sugar
2 organic firm Bosc pears, sliced thinly
1 wedge (0.3 lb. ) blue cheese, crumbled
1 cup organic walnut, chopped roughly
2 organic yellow onions, cut in half and sliced
2 tablespoons honey
1 teaspoon grapeseed oil
1 tablespoon organic fresh thyme
1 cup mix sprouted greens, such as broccoli, cabbage, beet..

In a small bowl, mix water with sugar and yeast. Allow it to activate for 10 minutes, or until bursting bubbles come out to surface.

In a large mixing bowl, pour flour and salt, mix until combine. Make a well in the center of the bowl, add yeast mixture and olive oil. Knead dough until smooth and not sticky anymore. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Let dough rest for 1 hour or until doubled in size.

In a large pan, pour grapeseed oil, sautee onion slices and thyme until lightly caramelized. Season with salt and pepper.

Preheat oven to 450 F degrees.

Take dough onto well floured surface, punch down couple of times. Divide into 6 equal balls. Roll out each ball around 9" by 6" rectangular. Bake flat bread for 3-4 minutes, then layer with caramelized onion slices, walnut, pear slices and blue cheese crumbles. Bake another 10 minutes, or until lightly golden on the edges. Before serving generously drizzle with good quality honey and sprouted greens.

Bon appetite !!




                                                                EUROPEAN BREAKFAST PASTRY
                                                                Makes 13 Cheese Pastries
                                                                221 Calories Per Pastry

These soft-cheese filled pastries will be your favorite breakfast companion or great pair along with afternoon tea. By the time when they came out of oven, simple breakfast can turn into a celebration in a minute.Very easy to prepare, won't disappoint you, and actually every time when you try them, they will turn out better than before. I usually use low-salt French feta goat cheese and chopped fresh parsley for filling, but you can substitute this with anything you like, even potatoes..


Ingredients:

3 large organic eggs, whisked lightly
4 1/4 cups organic unbleached all purpose flour, you may need more for shaping
3 tablespoons organic unsalted butter
1 teaspoon salt
1 cup water, warmed, 104-110 F degrees
1 package active dry yeast
2 tablespoons organic sugar
1 organic egg yolk for brushing top

Filling:

1/2 lb. low-sodium French feta goat cheese, crumbled
Handful organic fresh flat leaf parsley, chopped

In a small bowl, mix water, sugar and yeast with your fingers, until combine throughly. Allow it to activate for 10 minutes, or until bursting thick bubbles come out to surface.

Preheat oven to 425 F degrees.

In a large mixing bowl, pour flour and salt, mix until combine. Make a well in the center of the bowl, pour whisked eggs, melted butter and yeast mixture. Knead dough until smooth and not sticky anymore. Let it rise for 30 minutes in clean kitchen towel covered bowl.

In a medium bowl, mix feta crumbles and chopped fresh flat leaf parsley.

Transfer dough onto lightly floured surface. Take small ball size pieces each time, make round with your fingers, around 3-4 inches. You can use more flour if needed. Place spoon of filling on center and fold dough over itself lightly. Press edges with your fingers.

Transfer pastries onto parchment paper lined baking sheet. Brush with egg yolk on top. Let them to rise second time about 15 minutes.

Bake pastries 20 minutes, until golden brown on their top.

Bon appetite !!




                                                            BEST GERMAN BREAD AND CAPRESE PANINI
                                                            Makes 1 Loaf, About 15-16 Slices
                                                            234 Calories Per Slice

German bread is famous all over the world, because they are healthy, some are darker and baked with whole wheat flour and seeds; and delicious.. One of my best bread recipe came from my old recipe notebook, I adjusted recipe little bit here and little bit there. Result was irresistible taste and texture bread for breakfast, lunch or dinner.. I don't know the original name of this bread.. I know, " doctorsliferecipe " has so many German readers, so if you please let me know about the name of bread, I can change it on my notes.. Although I changed the original recipe completely, hoping someone may recognize the basic.

This wonderful bread has everything you need, rye flour, whole wheat flour, flax seed, sesame seed, pumpkin seed, sunflower seed and walnut. I used rye berries and wheat berries to make my own coarse rye flour and whole wheat flour for elevating the flavors. You can simply use regular rye flour and whole wheat flour instead making or buying coarse flour.

Ingredients For Bread:

1 cup organic soy milk or any kind milk, warmed 104-110 F degrees
1/2 cup plain yogurt, mix with water until make 1 cup diluted yogurt, warmed 104-110 F degrees
4 tablespoons honey
1 package active dry yeast
1 cup organic coarse rye flour
1 cup organic coarse whole wheat flour
1 1/4 cups organic whole wheat flour
1/2 cup organic flax seed, golden and dark variety mix
1/2 cup organic golden sesame seed
1/2 cup organic pumpkin seed
1/2 cup organic sunflower seed
1/2 tablespoon salt
1/2 cup organic walnut or hazelnut

In a medium bowl, mix milk, diluted yogurt, honey and yeast with your fingers. Allow it to activate for 10 minutes, or until thick bursting bubbles come out to surface.

Preheat oven to 325 F degrees.

In a large mixing bowl, pour flour, salt, seeds and nut. Mix until combine. Make a well in the center of the bowl, pour yeast mixture. Knead dough until smooth and not sticky. You may need to sprinkle more flour. Make a loaf form, cut 3 slat on top.

Place bread onto parchment paper lined baking sheet. Bake for 1 1/2 hours, until thick crust forms on top. Let bread cool, then slice.

Caprese Panini Ingredients:

1 large mozzarella cheese ball, sliced
1 medium organic tomato, sliced thinly
Handful organic fresh basil leaves
2 organic roasted red peppers, sliced
4-5 tablespoons home-made basil pesto ( recipe follows )

On a cutting board, place bread slices. Spread basil pesto on both slices, then layer mozzarella slices, tomatoes, basil and red pepper slices. Toast slices on electric grill or stove-top cast iron grill, until cheese melted.

Basil Pesto Ingredients:

1 cup organic mix variety basil leaves
2 organic garlic cloves, peeled, sliced
2 tablespoons pine nuts
Salt and freshly ground pepper to taste
1 tablespoon olive oil
1 organic red cherry bomb pepper or jalapeno pepper
1 organic lemon, juiced
1 organic lime, juiced
Water for diluting

In a food processor, place all the ingredients except water. Pulse until smooth, slowly add water for desiring consistency.

Bon appetite !!




                        SUNCHOKE - KOHLRABI - APPLE SOUP WITH GOAT CHEESE - TOMATO - RADISH TARTINE
                        Makes 6 Servings
                        342 Calories Per Tart

Can you describe better lunch than this meal ? This is a wonderful-healthy lunch combination with mix vegetables soup and open-face sandwiches. Fall is the soup season with season's best root vegetables and fruits. I used sunchokes, kohlrabi, apple, purple carrots ( which gave the unusual-dark purple color into soup ), different variety peppers and split pea for this tasty soup and served with goat and ricotta spread radish-beet and pear tarts. For nicer touch and rustic finish, I served soup in kohlrabi shells.

Sunchoke or also known as Jerusalem artichoke is very delicate flavored root vegetable (looks like ginger root ), rich in inulin ( can help reduce the diabetes ) , also contain vitamin C, phosphorus, potassium and high amount of iron. Sunchokes can be stored couple of weeks in the fridge.

Kohlrabi belongs to the cabbage family, crisp and flavorful vegetable hides inside of the thick skin. Purple kohlrabi is generally spicier than green kohlrabi. Kohlrabi contains certain phytochemicals which may protective against breast and prostate cancer. For maximum health and nutritional benefits, choose small kohlrabi (3 inches or smaller ).

For tartine; I've made my own flour by grounding hard winter wheat berries. You can simply switch it with whole wheat flour or any kind you prefer. 

Ingredients:

2 cups organic wheat berry flour plus 4 tablespoons for dusting
5 tablespoons organic unsalted butter, diced
1/4 lb. organic cream cheese
3/4 teaspoon salt
1 teaspoon organic sugar
1 large organic egg
2 tablespoons water
1 organic egg yolk for brushing top

Filling Ingredients:

3 tablespoons goat cheese
3 tablespoons ricotta cheese
1 organic small watermelon radish, peeled, sliced thinly
2 organic red radishes, brushed well, sliced thinly
1/2 organic small red beet, peeled, sliced thinly
1/2 organic bartlett pear, sliced thinly
12 organic cherry tomatoes, mix with teaspoon olive oil and dry herbs, sea salt , freshly ground black pepper 
Organic fresh small leaf herbs, such as Greek basil, thyme, oregano

In a food processor, put flour, salt and sugar, pulse couple of times until combined. Add butter slices, pulse until became a coarse flour. Add cream cheese and egg, mix until dough forms.

Preheat oven to 400 F degrees.

Transfer dough onto well floured surface, gently make a ball shape. Cover with plastic wrap, chill in the fridge for 30 minutes.

Place dough onto well floured surface, roll out with pastry pin while dusting with more flour. Cut dough into 6 equal squares. Fold edges on itself for each squares. Press with your fingers to secure.

Place pastries onto parchment paper lined baking sheet. Brush edges with egg yolk. Make holes with fork in the center of the squares to prevent rising unevenly. Bake pastries for 15-20 minutes.

Spread goat cheese on some of the pastries. Finish top with cherry tomatoes. Bake tarts( 6 of them ) for 15 more minutes, until tomatoes start to break. Let them cool, sprinkle with more goat cheese and small leaf herbs.

For others, spread ricotta cheese, and place radishes, beet and pear slices on top. Sprinkle with goat cheese and small leaf herbs around.

Enjoy !!




                                                                              BAGUETTE
                                                                              Makes 8 Sandwich Baguettes
                                                                              315 Calories Per Baguette

What would it be better than making your sandwiches with freshly baked baguettes while whole house still smelling insanely delicious yeast dough? Bread is the most important part for making great sandwiches. Baguette dough is basic yeast dough like other bread, making them is very easy and fun. But you need to know couple things before we start, first; for perfect crunchy outside crust and soft inside, you have to provide moisture during baking, either with spraying or simply placing water filled oven safe bowl in other rack. Second; shaping them can be tricky, if simply roll them they would flatten and spread on their sides. For perfect shape baguettes, you have to fold dough couple times (details with recipe ). I made them with whole wheat flour but you can use any kind flour.


Ingredients:

4 cups organic unbleached whole wheat flour
2 cups organic unbleached all purpose flour
3 cups water, warmed 104-110 F degrees
1 package active dry yeast
1 tablespoon sea salt
1 tablespoon sugar

In a medium bowl, pour water, sugar and yeast. Mix with your finger. Allow it to activate for 10 minutes, or until thick-bursting bubbles come out to surface.

In a large bowl, pour flour and salt. Mix until combine. Make a well in the center of the bowl, and pour yeast mixture. Knead dough until smooth and not sticky anymore. You may add little bit of flour if needed. Place dough into lightly oiled bowl, and cover with clean kitchen towels. Let dough rise for 1 hour.

Preheat oven to 475 F degrees.

Transfer risen dough onto well floured surface, spread dough into rectangular shape with your fingers. Fold the side nearest to you to the center and press down firmly with your fingers. Fold the farthest side to you to the center, and press it firmly with your fingers. Bring two long edges together and press them firmly. This will be the backbone of your baguettes.
We will repeat same process one more time later.

Divide dough into 8 equal pieces. Spread each pieces into rectangular shape and repeat same folding method as before. Place seam sides down and roll each baguettes lightly desire lenght. Rolling with clean kitchen cloth would be easier than bare hands.

Carefully transfer shaped baguettes seam side down, onto well floured parchment paper lined baking sheet. Lightly dust with flour on their top. Make 3-4 cuts-slats with sharp knife. Let them to rise second time for 1 hour.

Spray oven before putting baking sheet inside or place water filled oven-safe bowl on lower rack. Bake baguettes for 12 to 15 minutes, or until brown crust formed.

Bon appetite !! 




                                                            BLACK LENTIL TART WITH RYE - OAT BRAN CRUST
                                                            Makes 10 Individual Tart
                                                            279 Calories Per Tart

This nutritious tart can be great companion with soup and salad. Shell is so delicious and healthy with rye flour and oat bran. I filled these tasty tarts with black lentil, onion and pepper mixture, but this part can change easily. I made different shape tarts for everyone, individual pieces for easy to grab and eat and one big centerpiece which looked like crown, made with bigger dough piece, after baked completely, filled with roasted cherry tomatoes at the center. They are so good to look at it but tasty and nutritious as well.

Oat bran is the eatable, outermost layer of the oat kernel. In regular consume, oat meal and oat bran support to keep healthy cholesterol level. Oat bran is very rich in soluble fiber, complex B vitamins, minerals, and protein. When eaten regularly, it can positively affect blood glucose level.

Ingredients For Dough:

5 tablespoons organic unsalted butter, at room temperature, sliced
3 tablespoons grapeseed oil or any vegetable oil
1 cup plain yogurt, preferably home-made
1 tablespoon baking powder
1 teaspoon salt
2 organic eggs
2 2/3 cups organic rye flour
1 cup organic oat bran
1 organic egg yolk for brushing dough

In a large bowl, pour rye flour, oat bran, salt and baking powder, mix until combine. Add soft butter slices, crumble with your fingers, until became a coarse flour. Make a well in the center of the bowl, add eggs, yogurt and oil. Knead until dough became smooth and not sticky. Cover with clean kitchen cloth and let it rest for 30 minutes.

Preheat oven to 400 F degrees.

Transfer dough onto well floured surface, roll out with pastry pin about 1/4 inch thick sheet. Cut slightly bigger than your tart dish. Place dough into tart dish, with your fingers make sure spread evenly. Create holes at center with a fork to prevent uneven rising. Fill with black lentil mixture. Brush with egg yolk around part of tart.

Bake for 35-40 minutes, until dough lightly turn brown.

Filling Ingredients:

3/4 cup organic black lentil, washed, drained, boiled in water until soften, drained
1 organic yellow onion, chopped
1 organic garlic clove, minced
1 organic yellow pepper, diced
Salt and freshly ground black pepper
1/4 teaspoon ground cumin

In a large no-oil needed sauté pan, add onion, garlic, yellow pepper, and 1/4 cup water. Saute for 5 minutes. Add cooked lentil and sauté together for 5-10 more minutes. Season lentil with salt, pepper and cumin. You may add more water during sautéing if needed.

Bon appetite !!




                                                            TRIPLE CHEESE STUFFED POTATO PASTRIES
                                                            Makes 9 Pastries
                                                            260 Calories Per Pastry

We always enjoy having savory pastries for weekend's breakfast. Every week I have to plan ahead, and try to find something different than we had before. These are one of our favorite breakfast companions with soft and cheesy potato dough and triple cheese fillings. If you have any left overs from breakfast, they also can be great pair with soups and salads.

Ingredients:

2 large organic eggs
3 medium organic potatoes, peeled, diced, boiled in water until soften, drained and mashed
1 teaspoon salt
4 tablespoons organic unsalted butter, melted
2 cups plus 2 tablespoons organic unbleached all purpose flour
2 teaspoons baking powder
3 tablespoons aged cheddar cheese, grated

Triple Cheese Filling:

3 tablespoons organic cream cheese
4 tablespoons hand dipped ricotta cheese
4 tablespoons French feta goat cheese, crumbled
1 tablespoon red pepper paste
Freshly ground mix peppers
Handful fresh organic flat leaf parsley, chopped

In a medium bowl, mix all the filling ingredients together, until smooth.

Preheat oven to 400 F degrees.

In a large mixing bowl, add flour, salt and baking powder. Mix until combine. Make a well in the center of the bowl, add eggs, melted butter, and mashed potatoes. Knead dough until combine throughly.

Onto lightly floured surface, take baseball ball size dough each time, make a 4 inches round with your fingertips. Place spoonful filling on one edge, than roll dough over itself like a cigar. Make a half moon shape by bending two ends. Repeat same process for the rest of the dough.

Transfer pastries onto parchment paper lined baking sheet. Brush tops with egg yolk, and sprinkle with grated cheddar cheese.

Bake pastries for 25-30 minutes, or until lightly golden on top.

Bon appetite !!




                                                         SOURDOUGH FARMERS BREAD
                                                         Makes 1 Big Loaf, About 15 Slices
                                                        112 Calories Per Slice

It’s so exciting; finally I’ve made my own sourdough culture for baking quality sourdough breads. Making your sourdough starter is very easy, but you have to pay attention to details. There are so many recipes and advises for starting your own culture, but in my experience, you have to adjust culture with your knowledge. I started to mix equal amount of whole wheat flour and water ( 1 cup organic whole wheat flour+1 cup drinking water (tap water can be add many unwanted chemicals ), mix well and lightly close lid for next day. Organic flour usually results better than conventional counter. Other important point is, always use wooden spoon when mixing your culture, and always wash spoon and cup before using to prevent any contamination. Than you have to maintain-feed culture every 12 hours to add 1/4 cup whole wheat flour +  1/4 cup drinking water while mixing well with wooden spoon. In my experience, after second day, I decided to reduce water amount in half ( 1/4 cup flour+1/8 cup water ), because there was excess water on top before feeding. Sourdough starter consistency must be close to “crepe batter “. When you mix flour and water, you can decide what you need to add more.
Also you’ll notice pinhead holes and bubbles on surface after 2nd day; this is a normal fermentation process. Feed culture for 6-7 days, every 12 hours without skipping. At the end you’ll have soft-vinegary scented, bubbly culture in your bowl. After that moment you have to keep culture in the fridge with closed lid, and at least feed it ones a week with 1/2 cup whole wheat flour +1/2 cup drinking
water.


This bread made with the best-nutritious mixture with whole wheat flour, flax meal, oat bran, rye flour, corn meal and potatoes. Delicious, satisfying-flavorful and irresistible;especially when you toast them..

Final words, you’ll see more artisan bread recipes at doctorsliferecipe.com after now, even world famous Poilane’s whole grain bread recipe is on the way
..

Ingredients:

1 3/4 cups organic unbleached all purpose flour
1 cup sourdough starter, mixed with 1/2 cup water, covered with plastic wrap and fermented 2 hours ), yeast culture must be rise and bubbly on top
1/2 cup organic rye flour
2 tablespoon organic corn meal
2 tablespoons organic oat bran
4 tablespoons organic flax meal
1/2 cup organic unbleached whole wheat flour, plus 3-4 tablespoons more for kneading
1 teaspoon salt
1/2 cup water
2 medium organic potato, peeled, diced, boiled in water until soften, mashed

In a large mixing bowl, pour flour, corn meal, oat bran, flax meal and salt, mix until combine. Make a well in the center, add sourdough starter, water and mashed potato. Knead dough until corporate thoroughly, and became smooth but still little bit sticky, about 10 minutes.

Transfer dough into oiled bowl, cover with plastic wrap and clean kitchen towels. Let it rest for 4 hours at room temperature or until doubled in size.

Take dough onto lightly floured surface, punch down gently, without taking gas out, make a ball shape. Place onto well floured baking sheet, and let dough rise in second time for 1 hour.

Preheat oven to 450 F degrees.

Before placing bread loaf in the oven, fill oven-safe baking dish with 2 cups of water, and place it at the back side of oven.

Make cuts on top of the loaf with sharp razor or knife. Sprinkle with all purpose flour. Bake for 40-45 minutes, until thick- hallow crust formed.

Let loaf cool down for 1 hour before serving.

Bon appetite !!

                                                   


                                                        GERMAN FARMER’S BREAD – BAUERNBROT
                                                        Makes 1 Big Loaf, About 15 Slices
                                                        170 Calories Per Slice

This is another artisan bread recipe with sourdough culture. It’s little time consuming to make with double rise for 5 hours, but the end totally worth the work ! This is a very heavy bread with lots of flavors,  texture and crunchiness from seeds. Also nice sourdough taste can be another topic which we can talk about hours. This is the bread, you feel good about yourself when you are eating it. Tasty, chewy and nutty with old world flavors. No one can resist this toasted slices..

Ingredients:

2 cups organic unbleached all purpose flour
1/2 cup organic flax meal
2 1/2 cups organic whole wheat flour
3 teaspoons organic pumpkin seeds
3 teaspoons organic sunflower seeds
1/2 cup organic rolled oat
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1/4 cup sourdough starter, at room temperature at least 30 minutes
1 cup soy milk, or any kind milk
1 tablespoon vinegar
1 cup home-made yogurt

In a small bowl, pour milk and vinegar. Mix well.

In a large mixing bowl, mix all purpose flour, flax meal, whole wheat flour, rolled oat, pumpkin and sunflower seeds, salt and yeast, until combine. Make a well in the center, add yogurt, milk-vinegar mixture and sourdough starter. Knead dough about 10 minutes, or until smooth but still little bit sticky.

Transfer dough into oiled bowl, cover with plastic wrap and clean kitchen towels. Let dough rise for 4 hours, until doubled in size.

Preheat oven to 500 F degrees. Place pizza stone in oven. Place 2 cups water filled baking dish at the back side of oven.

Take dough onto well floured surface, without taking the gas out, punch down gently. Make a big ball shape. Let dough rest for 1 hour. Make 3 or 4 cuts on top with sharp razor or blade. Sprinkle with flour.

Transfer bread onto hot pizza stone. Bake bread for 10 minutes while spraying with water on occasionally. Reduce heat to 450 F degrees, bake 20 minutes. Reduce heat to 350 F degrees and bake 30 more minutes, or until thick-dark crust forms.

Bon appetite !!




                                                                TAHINI - POPPY SEED - WALNUT ROLLS
                                                                Makes 20-22 Rolls
                                                                183 Calories Per Roll

These unbelievable tasty - slightly sweet bread rolls filled with tahini (sesame paste), walnut and grounded poppy seed. Of course my recipe has less oil and sugar than others.They're very easy and fun to make for any occasions, great with breakfast or as a delicious snack with cup of afternoon tea..

Ingredients:

1 cup organic soy milk or any kind milk, warmed at 104-114 F degrees
1/2 cup water, warmed at 104 -114 F degrees
2 teaspoons organic sugar
1 large organic egg
2 tablespoons grapeseed oil
1 package active dry yeast
1/2 teaspoon salt
2 cups organic unbleached white wheat flour
2 cups plus 2 tablespoons organic unbleached all purpose flour

In a medium bowl, pour warmed milk, water, sugar and yeast, mix well. Allow it to activate for 10 minutes, or until thick bursting bubbles cover to surface.

In a large mixing bowl, mix flour, and salt until combine. Make a well in the center of the bowl, add egg, grapeseed oil, and yeast mixture. Knead dough until smooth and not sticky anymore. Place dough onto lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow it to rise for 45 minutes to 1 hour, until dough doubled in size.

Transfer dough onto well floured surface, and punch down couple of times. Divide dough in half. Roll out each half with a pastry pin as thin as possible. Spread 3 tablespoons tahini evenly first, then sprinkle with 3 tablespoons sugar,1 tablespoon grounded poppy seed and 1/2 cup chopped walnut. Roll it like a cigar over itself. Cut roll in 2 inches thick slices.

Preheat oven to 400 F degrees.

Place cut slices onto lightly oiled 9" by 9" square baking dish while cut side facing up. Allow it to rise for 30 minutes. Brush with egg yolk on top.

Bake rolls for 30 minutes, or until golden brown on top.

Filling Ingredients:

2 tablespoons organic poopy seed, grounded in a hand mortar
6 tablespoons organic tahini
6 tablespoons organic sugar
1 cup organic walnut, chopped

Bon appetite !!




                                     THREE FILLINGS STUFFED PASTRY BRAID
                                                              Makes 15 Slices
                                                              153 Calories Per Slice

I can not imagine the holiday breakfast buffet without home-made pastries, muffins, croissants and cinnamon rolls. This can be perfect comfort pastry or snack while opening the present on Christmas morning. You can prepare the dough and fillings the day before, keep them in the fridge, and you can bake them just before the breakfast. This delicious pastry or bread will be on your favorite list for special occasions.

Ingredients:

2 organic egg whites, yolks for brushing top
2 1/4 cup organic unbleached all purpose flour
1 cup organic unbleached whole wheat flour
1/2 cup water, warmed around 104-114 F degrees
1/2 cup organic soy milk or any kind milk, warmed around 104-114 F degrees
1 teaspoon salt
1 tablespoon organic sugar
1 package active dry yeast
2 tablespoons olive oil
Golden and black sesame seeds for sprinkle

Filling Ingredients 1:

1/2 cup French feta goat cheese, crumbled
Handful organic spinach, chopped
5-6 organic kale leaves, middle thick stems removed, chopped
1 tablespoon tomato sauce
1 tablespoon red pepper sauce

Filling Ingredients 2:

3 medium organic potatoes, peeled, diced, boiled in water, mashed
5-6 organic kale leaves, middle thick stems removed, chopped
10-12 mix variety olives, chopped

Filling Ingredients 3:

2 organic roasted red peppers, chopped
Handful organic walnut, chopped

In a medium bowl, mix warmed water, milk, sugar and active dry yeast. Allow yeast to activate, about 10 minutes, or until thick bubbles cover to surface.

In a large bowl, pour flour and salt, mix until combine. Make a well in the center of the bowl, add egg whites, olive oil and yeast mixture. Knead dough until smooth and not sticky anymore. Place dough onto lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow dough to rise about 1 hour, or until dough double in size.

Preheat oven to 350 F degrees.

Transfer dough onto well floured surface, and punch down couple of times. Divide dough in 3 equal pieces. Roll out each pieces about 8" by 15' rectangular. Place different fillings on each dough, roll over itself like a cigar. Press down 3 rolls together at the beginning point and braid them. Seal well finishing point by pressing your fingers. Brush egg yolks on top. Sprinkle with golden and black sesame seeds.

Bake pastry for 25-30 minutes, or until golden brown on top. Let it cool before slicing.

Bon appetite !!




                                             SWEET POTATO SAVORIES
                                                                           Makes 10 Savories
                                                                           258 Calories Per Piece
 

These wonderful savories can be great companion with breakfast, lunch or dinner. They are loaded with healthy-tasty sweet potato- cheese-spinach filling, but you can substitute this filling with anything you like. Slightly sweet filling stuffed super- soft dough savories will satisfy your taste buds and eyes in every bite. They will literally melt in your mouth while leaving behind lots of flavors.

Sweet potatoes don’t need a long time to prepare. Some nutritional benefits simply may not be achievable unless you use steaming or boiling as your cooking method. If you cut them 1/2 inch cubes, steaming just 7 minutes will be enough to bring out their flavors and also help to maximize their nutritional value.

Ingredients:

3 1/4 cup organic unbleached all purpose flour, plus more for kneading
4 tablespoons grapeseed oil or any kind vegetable oil
1 large organic egg
1 cup organic soy milk or any kind milk, warmed at 104-114 F degrees
1 tablespoon organic sugar
1 package active dry yeast
2 teaspoons salt
1 teaspoon baking powder
1 organic egg yolk for brushing top
Golden sesame seeds for sprinkle

In a medium bowl, pour milk, sugar and yeast. Mix until combine. Allow yeast to activate for 10 minutes or until bursting bubbles come to surface.

In a large bowl, pour flour, salt and baking powder. Mix until combine. Make a well in the center of the bowl, add egg, yeast mixture and grapeseed oil. Knead dough until becomes smooth and not sticky anymore. Transfer dough onto lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow dough to rise for 1 hour or until doubled in size.

Preheat oven at 375 F degrees.

Take dough onto well floured surface. Roll out dough with pastry pin, about ¼ inch thick rectangular. Make small (5 to 6 “ ) rounds by cutting with cookie cutter. Place filling on center of the round and close with another round on top. Seal corners by pressing with your fingers. Make 8 slats on the corners. Twist cut pieces in half way round itself. Repeat same process on remaining dough.

Brush with egg yolk, and sprinkle with sesame seeds on top. Bake savories until golden brown on their top, about 15-18 minutes.

Filling Ingredients:

1 small organic red sweet potato, peeled, diced, boiled in water until soften
1 small organic white sweet potato, peeled, diced, boiled in water until soften
3 tablespoons French feta goat cheese, crumbled
2-3 tablespoons grated gruyere cheese
10 organic spinach leaves, chopped
Handful organic parsley, chopped
Freshly ground black pepper
Salt optional, because of feta cheese

In a large mixing bowl, mash sweet potatoes with potato masher. Add feta crumbles, grated gruyere, chopped spinach and parsley. Season with freshly ground black pepper.

Bon appetite !!




                                                        VOLLKORNBROT BREAD WITH SOURDOUGH STARTER
                                                        Makes 1 Loaf, About 20 Slices
                                                        200 Calories Per Slice

Vollkornbrot is a traditional wheat-free German rye bread made with sourdough starter, nutritious whole rye berries, red winter berries, pumpkin and sunflower seeds. You need to prepare starter the day before you’re planning to bake. This very dense, chewy and amazingly delicious bread can go with anything !! It can be sliced very thinly, and enjoyed as is or toasted.. If you don’t have sourdough starter in your fridge, you can use active dry yeast instead..

Rye berries are available whole, crack grain or flour form. Because it’s hard to separate the germ and bran from endosperm of rye, rye flour usually has large amount of nutrients, in contrast to refined wheat flour. Rye is excellent source of fiber. Rye like other whole grains are rich source of magnesium and minerals, which may help to lower type 2 diabetes risk.

Ingredients For Sourdough starter:

2 2/3 cups organic whole rye berries, coarsely floured
3 tablespoons sourdough starter
1 1/2 cups water

In a medium bowl, mix all the ingredients well. Cover with plastic wrap and leave it at room temperature for 16-18 hours.

Soaker Ingredients:

2 cups organic mixture of whole rye berries and red winter berries, cracked in blender coarsely
1 1/4 cups water

In a medium bowl, mix all the ingredients. Cover with plastic wrap and leave it at room temperature for 16-18 hours.

Bread Ingredients:

2 1/2 cups organic whole rye flour, plus more for kneading
1 tablespoon salt
2 tablespoons water
3 tablespoons organic sunflower seeds
3 tablespoons organic pumpkin seeds
1 3/4 teaspoons active dry yeast

Mix sourdough starter, sponge and bread ingredients together. Knead dough until smooth. Place into well buttered loaf pan. Let bread to rise for 30 minutes.

Preheat oven to 480 F degrees. First 15 minutes, bake bread with steaming (spraying oven walls with bottle of water ), then bake 45 minutes to 1 hour, while last 15 minutes remove bread from baking pan and try to dry out the sides. Let bread cool for 1 hour before slicing.

Bon appetite !!




                                                MUSHROOM - BULGUR - WALNUT STUFFED SOFT ROLLS
                                                Makes 12 Rolls
                                                290 Calories Per Roll

This super-soft bulgur-mushroom and walnut stuffed rolls can be addictive companion for any meal. Slightly earthy sweetness from bulgur and walnut perfectly balanced with soft-yeast dough sourness. You’ll get different flavor combinations in every bite. Use French couscous ( fine coarse bulgur ) for this recipe.

Bulgur is a whole wheat, usually made from durum wheat. If you select whole wheat products for your diet; like bulgur; the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive.. Bulgur is an excellent source for dietary fiber, minerals and vitamins.

Ingredients For Dough:

1 cup organic soy milk or any kind milk, warmed at 104-114 F degrees
1 tablespoon organic sugar
1 package active dry yeast
2 large organic egg whites, yolks are separated for brushing top
2 tablespoons grapeseed oil or any kind vegetable oil
3 tablespoons organic unsalted butter, melted
1 teaspoon salt
2 cups organic sprouted spelt flour
2 1/4 cups organic unbleached all purpose flour

In a medium bowl, mix warmed milk, sugar and yeast. Allow it to activate for 10 minutes, or until thick bubbles cover to surface.

In a large mixing bowl, mix flour and salt. Make a well in the center of the bowl, add egg whites, grapeseed oil, melted butter and yeast mixture. Knead until dough became smooth and not sticky anymore. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. In a warm room temperature, let dough rises for 1 hour or until doubled in size.

Place dough onto lightly floured surface. Punch down and knead couple of times. Take small piece of dough each time, make a 6 inches round shape with your fingers. Place spoonful filling on center, and close edges by pressing with your fingers. Make a ball shape. Repeat same process with remaining dough.

Preheat oven to 400 F degrees.

Transfer rolls individually onto parchment paper lined baking sheet or place firmly onto oiled baking dish. Brush with egg yolk on their top. Sprinkle with poppy seed.

Bake rolls for 15-20 minutes or until golden brown on top.

Filling Ingredients:

1/2 cup organic French couscous ( fine coarse bulgur), soaked in water for 5 minutes, drained
1 organic yellow onion, chopped
1/2 cup organic walnut, roasted, chopped
1/2 cup mix dry mushrooms, soaked in warm water until soften, drained and chopped
2 tablespoons red pepper sauce
3 tablespoons French feta goat cheese, crumbled
Handful organic fresh basil and flat leaf parsley, chopped
1 teaspoon dry herb mixture, such as basil, mint, parsley..
Salt and pepper to taste
2 tablespoons organic poppy seed for top

In a large pan, cook onion with tablespoon of water for 5 minutes. Add soaked and drained bulgur and mushrooms, cook for 5 minutes or until bulgur is dried. Add walnut, and cook together for another minute.

Transfer onion mixture into medium bowl. Mix red pepper sauce, feta crumbles, dry and fresh herbs. Season with salt and pepper to taste.

Bon appetite !!




                                                                            WHOLE GRAIN SOURDOUGH BREAD
                                                                            Makes 15-16 Slices
                                                                            183 Calories Per Slice

Nothing can beat homemade-gourmet bread, especially if it’s prepared with nutrient rich and organic ingredients. Besides whole house smells amazingly, you’ll have more control in every step of process when you are baking your own bread. This exciting, flavorful bread is made from whole wheat berries and lots of healthy flour mixture ( sprouted spelt, rye and whole wheat ). Although totally satisfying result at the end, but you’ll need your own sourdough culture ( very easy to make, all you need organic whole wheat flour and water ) and spend 3 days to prepared this loaf. DELICIOUS !!

This bread can be eaten plain or as I served, it makes incredible toast with caramelized onion slices and cheese.

1. Day Evening:

1 cup sourdough starter
2 cups organic whole wheat flour
1 cup water

In a medium bowl, mix everything until combine. Cover with plastic wrap. Place in a warm room and allow it to activate for 12 hours.

2. Day Morning:

Day before prepared sourdough sponge
3/4 cup organic dark rye berry flour
1 3/4 cups organic sprouted spelt flour
2 cups organic unbleached white whole wheat flour
1 teaspoon salt

In a large bowl, mix everything until dough became smooth and not sticky. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. In a warm room, allow dough to rise for 24 hours.

3. Day Morning:

Place dough onto lightly floured surface. Knead it for couple of minutes. Form a round shape, transfer onto parchment paper lined baking sheet. Sprinkle flour, roll oat and poppy seed on top, make couple slats with a knife tip. Let loaf rise for 4 hours.

Preheat oven to 475 F degrees.

Bake bread for 30 minutes. Reduce temperature to 450 F degrees, and bake for another 15 minutes.

Let bread cool for 1 hour, before slicing.

Bon appetite !!




                                                                           SEED-MANIA SOURDOUGH BREAD
                                                                           Makes 1 Loaf, About 12-13 Slices
                                                                           231 Calories Per Slice

We were huge fan of Whole Foods’ seduction bread, before we started baking our own. I got the inspiration from their taste and ingredients, but of course I twisted the recipe by adding even more grain and seeds into my bread. Whole wheat, white whole wheat, quinoa - millet flour, flax meal, pumpkin seed, sunflower seed, flax seed and poppy seed combined with good quality honey and sorghum for final addictive taste. It’s not just a bread, it will be your daily protein -seed source and energy provider with every flavorful bites. The only thing, your sourdough culture needs to be handy in your fridge. DELICIOUS !!

You can substitute sorghum with molasses without any hesitation.

First Day Sponge:

1 1/2 cups sourdough culture, de-chilled before 1 hour to mix
2 cups organic unbleached whole wheat flour
1 cup distilled water

In a medium bowl, mix all the ingredients together. Cover with plastic wrap and clean kitchen towel. In a warm room, allow it to ferment for 12 hours.

Final Dough:

Day before prepared sponge
1 cup organic millet and quinoa flour mixture
1 cup organic unbleached white whole wheat flour
1 cup organic flax meal
2 tablespoons organic pumpkin seed
2 tablespoons organic sunflower seed
2 tablespoons organic poppy seed
2 tablespoons organic dark flax seed
1/2 cup water, warmed at 104-114 F degrees
1 package active dry yeast
1 tablespoon honey
1 tablespoon sorghum
1 1/2 teaspoons salt
1 tablespoon grapeseed oil or any kind vegetable oil

In a small bowl, mix water, honey and yeast, until combine. Allow yeast to activate for 10 minutes, or until thick bubbles cover to surface.

In a large mixing bowl, pour millet, quinoa flour, white whole wheat flour and flax meal. Mix with salt, pumpkin, sunflower, poppy and flax seeds. Make a well in the center of the bowl; pour yeast mixture, day before prepared sourdough culture, sorghum, and grapeseed oil. Knead dough about 6-7 minutes or until it’s tacky but not sticky anymore. If dough is wet, add little bit of flour, if dough is dry; add little bit of water, until you’ll get the desire consistency.

Transfer dough into lightly oiled bowl. Cover with plastic wrap, and keep in the fridge for 24 hours.

Take dough out of fridge. Place into warm room, and allow it to rise for 4 hours.

Place dough onto lightly floured surface. Punch down couple of times. Give desire shape and cover with clean towel for 1 hour.

Preheat oven to 450 F degrees.

Place dough onto lightly floured surface. Without kneading, give final shape with folding. Score top couple of times with sharp razor or tip of knife. Sprinkle top with flour and seeds.

Generously sprinkle seminole flour into cast iron pot. Transfer dough into the pot, bake for 30 minutes with close lid. Reduce temperature to 400 F degrees. Take the lid out, and bake 20 more minutes, or until golden crust forms on top.

Rest bread at least 1 hour before slicing.

Bon appetite !!




                                               FETA - DILL BISCUITS
                                                                               Makes 20 Biscuits
                                                                               140 Calories Per Biscuit

These delightful biscuits are perfect companion for breakfast table or can be tasty afternoon snack by itself. I mixed half and half all purpose and sprouted spelt flour to get more nutrition, also as usual I reduced butter amount without sacrificing from taste.

Ingredients:

2 large organic eggs, 1 egg yolk separate for brushing
3 tablespoons organic unsalted butter, soften at room temperature
1 cup organic soy milk or any kind milk
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon organic sugar
1 package active dry yeast
1 teaspoon baking powder
2 cups organic unbleached all purpose flour
2 cups organic sprouted spelt flour+ more for rolling
1/4 lb. French feat goat cheese, crumbled
7-8 large springs organic fresh dill

In a large bowl, mix flour and soften butter, until butter combine into flour. Add all the ingredients. Knead dough until it’s soft but not sticky. In a warm room, rest dough about 20 minutes with covering clean kitchen towel.

Transfer dough onto lightly floured surface. Using pastry pin, roll out dough about 1/2 inch thick rectangular. Cut dough with desire cookie cutter.

Preheat oven to 400 F degrees.

Place biscuits onto parchment paper lined baking sheet. Brush their top with whisked egg yolk. Sprinkle black and golden sesame seeds on top.

Bon appetite !!




                                                                    
                                                                    ROSE SHAPED CHEESE PASTRY
                                                                    Makes 16 Pastries
                                                                    144 Calories Each Pastry

These one bite savory treats can be perfect for any special occasions. They are delicious with soup and salad or simply irresistible by itself..

Ingredients:

3 large organic eggs, 1 yolk separated for brushing top
3 tablespoons organic unsalted butter, melted
3 tablespoons grapeseed oil or any kind vegetable oil
1/2 cup plain Greek yogurt
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup organic all purpose flour
1 1/4 cups organic whole wheat flour

Filling Ingredients:

1/4 lb. French feta cheese, crumbled
3 tablespoons Neufchatel or any cream cheese

Preheat oven to 400 F degrees.

In a large mixing bowl, pour flour, salt and baking powder, mix until combine. Add 2 whole eggs + one egg white, grapeseed oil, melted butter and yogurt. Knead dough until smooth.

Transfer dough onto well floured surface. Divide it in half. Roll each dough with a pastry pin about 1/4 inch thick rectangular. Cut pieces with big round (4 inches) cookie cutter. Cut rounds from 12-3-6-9 o’clock corners in half way through. Place cheese filling in center of the rounds. Cover each semi-cut corner around the filling and gently press on over others; like a rose pedal. Repeat same process until you finish the whole dough.

Place roses onto parchment paper lined baking sheet. Brush with whisked egg yolk evenly. Bake until golden brown on their top.

Bon appetite !!




                                                                NO-KNEAD SOURDOUGH WALNUT BREAD
                                                                Makes 1 Loaf, About 15-16 Slices
                                                                118 Calories Per Slice

This is the easiest sourdough bread you’ll ever bake. No kneading necessary, actually touching or working hard with dough makes your bread harder on texture. You make only one or two folding or slapping, which gives nice air pockets into bread slices, and of course you’ll need sourdough culture for this recipe. When hot bread comes out of oven, you’ll be addictive this scent and texture. Crunchy outside crust, but soft and insanely delicious inside will change the way you think about bread.

The dough is going to be very sticky and gummy, so be careful when cleaning the empty bowls and your hands after work. Don’t dump dough scrapings into your sink; they can easily clog your drains. Use paper towel; throw left over dough in to the garbage can.

Ingredients:

2 1/2 cups organic bread flour or unbleached all purpose flour, very lightly packed
1 cup organic unbleached whole wheat flour, very lightly packed
1 1/2 cups water, warmed at 95 F degrees, 2 tablespoons separated
1 1/2 teaspoons salt
1/2 cup sourdough culture, warmed at room temperature at least 2-3 hours until bubbly on surface, you can leave it overnight if you have time
1/2 cup organic walnut, chopped roughly

In a small bowl, mix water and sourdough culture, until sourdough dissolved completely.

In a large mixing bowl, mix flour and walnut. Make a well in the center of the bowl, add water-sourdough mixture. Mix with your fingers until combine, about 2-3 minutes. Cover bowl with plastic wrap, and clean kitchen towels. In a warm room temperature, allow it to rise for 2 hours, or place into cool oven with boiling water filled baking dish. It will help to keep dough from drying.

In a small bowl, mix salt with separated 2 tablespoons water, until salt dissolved. Add salt mixture into the dough, knead dough in the same bowl for a minute, until salt mixture combine. Cover with kitchen towels and let dough sit for 1/2 hour in warm temperature.

In the same bowl, fold dough two or three times, stretching one corner to another. Cover and rest 15 minutes between the folding. Let it rest for 1/2 hour after last folding while covering with kitchen towel.

Transfer dough onto well floured surface. Without kneading or working hard, gently roll dough and quickly make a ball. You may need to sprinkle more flour during shaping. Cover with clean kitchen towel, let dough rest for 1/2 hour on the counter.

In a large bowl, place clean thin kitchen towel at the bottom, generously sprinkle four and corn meal. Place dough seam side up, smooth side down, cover with side of the towel and plastic wrap. Let dough rest for 2 hours.

After 1 1/2 hours later, preheat oven to 485 F degrees. Place water filled oven safe dish on one corner, and lidded cast iron pot on rack. Heat pot for 30 minutes with closed lid.

Without touching or agitating, take dough onto parchment paper with flipping from bowl. Hold dough with parchment paper, and place into hot cast iron pot. Score top with a sharp razor or knife. With close lid, bake bread for 30 minutes, then reduce heat to 450 F degrees, take lid out. Bake 20-30 more minutes, until lightly brown on top.

Take bread onto cooling rack. Let it rest and cool for at least 1 hour before slicing.

Bon appetite !!




                                             BEST JALAPENO-CORN BREAD
                                                                           Makes 8 Slices
                                                                           260 Calories Per Slice

What could it be better than warm, old-fashioned corn bread served in cast iron skillet for breakfast ? This one is not a sweet version of the bread, you may need to add more sugar if you want sweet bread. Corn bread has always an easy, forgiving recipe which allows you to play with ingredients. Bread’s old-world flavor is so delicious and comforting for anyone who is looking for real taste.

Microgreens are young version of salad greens and vegetables, such as radishes, daikon, broccoli, clover, beet.. Approximately one inch long new sprouts are harvested about a month after they’re planted. They are not only looking amazing for garnishing, they can contain up to 40 times more nutrients and vitamins than their mature version. You can use them as a garnish or flavor accent in soups, salads and pretty much with everything.

Ingredients:

2 cups organic yellow cornmeal
3 large organic eggs
2 tablespoons organic sugar
Pinch of salt
4 teaspoons baking powder
1 cup plain yogurt, plus 3 tablespoons yogurt water or milk
1 cup creamed corn ( recipe follows )
1 jalapeno pepper, seeded, diced
1/4 cup micro cilantro green or regular cilantro
3 tablespoons grapeseed oil plus 1 tablespoon more for coating the cast iron skillet

Creamed Corn Ingredients:

1 cup organic corn kernels
1 tablespoon organic sugar
1/2 tablespoon organic unbleached all purpose flour
1/2 cup organic soy milk or any kind of milk
1/4 cup cold water
Salt and freshly ground black pepper to taste

For making the creamed corn; in a medium bowl, whisk together sugar, flour, salt and pepper. Add corn and milk. Mix until completely coated.

In a medium pan, pour corn mixture, on medium low heat, stirring until it becomes soft and creamy, about 20 minutes. Set aside.

Preheat oven to 425 F degrees. Heat 10 inch cast iron skillet in the oven until it’s hot.

In a large mixing bowl, mix cornmeal, baking powder, sugar and salt well.

In another medium bowl, whisk eggs, yogurt, yogurt water or milk, creamed corn, jalapeno, cilantro greens and 3 tablespoons oil.

Pour wet ingredients into dry ingredients. Mix well until combine thoroughly.

Coat pre-heated cast iron skillet with 1 tablespoon oil. Remove excess oil with paper towel. Pour bread batter into skillet.

Bake for 20-25 minutes, until golden brown on top.

Enjoy !!




                                                                                    HEAVENLY TRIANGLES
                                                                                    Makes 47-48 Pastries
                                                                                    101 Calories Per Triangle

We love to try different pastries, every weekend has a challenge for me to come up a new pastry idea, especially for Sunday brunches. Those pastries kind of reward for us for five days of really good / healthy eating, but still our pastries must be health conscious and nutritious. These are one of our house favorite, whole wheat and quinoa flour gave nice earthy texture and taste into these pastries. They are still flaky, crunchy and tasty like croissants without using lots of butter. These little two bites cheese triangles can be perfect for breakfast or any time during the day.

Ingredients:

4 organic eggs, separate 2 egg yolks for brushing on top
1 cup organic quinoa flour
2 cups organic unbleached all purpose flour
3 cups organic unbleached whole wheat flour + more for rolling out
3/4 teaspoon salt        
1 teaspoon baking powder
2 cups organic soy milk or any kind milk, warmed at between 104-114 F degrees
1 tablespoon organic sugar
1 package active dry yeast
3 tablespoons organic unsalted butter (melted) + 2 tablespoons olive oil, for brushing

Filling ingredients:

4 tablespoons French feta goat cheese, crumbled
5 tablespoons hand dipped ricotta cheese
2 tablespoons aged cheddar cheese, grated

Mix all the filling ingredients together. Set aside.

For dough; in a medium bowl, pour milk, sugar and yeast. Mix well, until yeast dissolves completely. Allow yeast to activate for 10 minutes, or until thick bubbles cover to surface.

In a large mixing bowl, mix flour, salt, and baking powder. Make a well in the center of the bowl, add 2 eggs + 2 egg whites, and yeast mixture. Knead dough until smooth and not sticky. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. In a warm room, allow dough to rise about 1 1/2 hours, or until doubled in size.

Take dough onto well floured surface. Divide into 8 equal pieces. Using pastry roll, roll out each dough as thin as possible. Brush with butter-oil mixture evenly. Make a roll over itself like a cigar. Circle/roll up the each log starting from center to out, like a rug or flower. Repeat same process with remaining dough.

Take each rug shaped dough onto lightly floured surface. Flat dough with you hands and roll out about 15 inches round or rectangular. Cut 2 inches strips. Place cheese mixture on one end that closes to you, and then fold dough over the filling, one corner towards the opposite side to form a triangle. Keep folding corner to corner until reach the other end.

Preheat oven to 400 F degrees.

Transfer pastries onto parchment paper lined baking sheet. Brush with egg yolks. Bake 15-20 minutes, or until golden brown on top.

Bon appetite !!




                                           SEED LOADED SOURDOUGH BREAD
                                                                        Makes 2 Loaves, Each Loaf About 15 Slices
                                                                        118 Calories Per Slice

I found something really magical, therapeutic- kind a meditation about bread making. After when we got our precious living sourdough culture, every week we’re trying different techniques and ingredients for polishing our artisan bread making skills. Home–made bread making requires endless research, practicing, reading, reading and more reading. Now I can understand why people are spending years for apprenticing in Paris to learn special techniques and methods. As other areas, the more you learn, the more you realize how little you know. Maybe this learning part appeals me more than anything besides amazingly tasty, delicious slices.. It tastes heavenly, because of your hard work for hours, or it’s just simply irresistible with amazing sourness and smelling from the live yeast, crunchy outside crust and flavorful texture in every bites..

Couple quick tips before starting; never use metal spoon with your sourdough culture, wooden spoon must be used in every stage of recipe. Salt can prevent activation of yeast, so it needs to add at the last stage of mixing. Always use organic flour when you’re feeding your sourdough culture. Folding dough means, gently stretching dough corner to corner which is helping to built glutens.

This recipe is little complicated than others, requires 3 steps to activate the sourdough culture. At the end of second step, before you mix the final dough, you’ll have more activated sourdough sponge than you’ll need. After all the hard work, I hate wasting activated sourdough sponge, and usually use it for sourdough pancake or another pastry.

Step 1 Ingredients:

3/4 cup sourdough culture
3/4 cup + 1 tablespoon organic unbleached whole wheat flour
3 cups + 2 tablespoons organic unbleached all purpose flour
1 3/4 cups water, warmed at 100 F degrees

In a large mixing bowl, mix all the ingredients together with a wooden spoon. Cover with plastic wrap and clean kitchen towels. Allow culture to activate in warm room temperature for overnight.

Step 2 Ingredients:

1/3 cup + 2 tablespoons overnight activated culture, reserve the rest for another project
3/4 cup + 1 tablespoon organic unbleached whole wheat flour
3 cups + 2 tablespoons organic unbleached all purpose flour
1 3/4 cups water, warmed at 100 F degrees

In a large mixing bowl, mix all the ingredients together with a wooden spoon. Cover with a plastic wrap and clean kitchen towels. Allow culture to activate second time in warm room temperature for 8-10 hours.

Final Dough Ingredients:

1/2 cup + 1 tablespoon organic unbleached whole wheat flour
5 3/4 cups organic bread flour or unbleached all purpose flour
2 3/4 cups water, warmed at 100 F degrees
2 teaspoons sea salt
1/2 teaspoon active dry yeast
1 1/3 cups second time activated culture (sponge)
1 tablespoon organic sunflower seed
1 tablespoon organic pumpkin seed
1 tablespoon organic poppy seed
1 tablespoon organic flax seed

In a large mixing bowl, mix flour, activated culture, dry yeast and water first with a wooden spoon. Cover with a plastic wrap, and let it rest for 30 minutes.

Add seeds and salt; mix with your fingers until combine. Cover with plastic wrap and clean kitchen towels. Place it in warm temperature room, allow dough rise for 2 hour.

After 2 hours rising period, start folding the dough every half hour intervals for 2 hours, 4 folds total. Folding means gently stretching dough from one corner to another to help building glutens. You have to make 4 folding each times, from 4 corners, 12-3-6-9 o’clock directions.

After the last folding, cover dough with a plastic wrap and clean kitchen towels, and place it warm room temperature for 4 hours.

After 4 hours rising, place dough onto well floured surface, and divide it in half. Sprinkle more flour around the dough halves, and gently shape them like ball by turning around itself & tucking excess dough under the big ball with your palms.

Prepare 2 glass bowls with covering thin kitchen towel at the bottom, and sprinkle plenty of flour on the surface of towel (it will help to prevent dough sticking on towel surface). Place ball shaped dough upside down into prepared bowl while seam side will be facing you. Cover with rest of the towel edges and plastic wrap tightly. Place them in the fridge; let them slowly rise for overnight.

Place dough in warm room temperature for 20 minutes.

Preheat oven to 485 F degrees. Place cast iron lidded pot in cool oven, let it heat with oven at least 20 minutes. Place cool water filled oven safe dish back at the oven for moisture.

On a thin cutting board, place parchment paper. Gently invert dough from their bowl to parchment paper. Hold dough from edges of parchment paper, and place it into heated cast iron pot. Score top with a sharp razor or tip of knife. Close lid tightly. Bake for 30 minutes, and then reduce temperature to 425 F degrees. Take the lid off, and bake for another 20-25 minutes, or golden brown on their top.

Bon appetite !!




                                         EASY AND HEALTHY CHALLAH BREAD
                                                                    Makes 1 Loaf, About 20 Slices
                                                                    119 Calories Per Slice

Hands down, no other bread can make tasty bread pudding or French toast like challah bread. This slightly sweet, eggy-soft and insanely tasty bread is very easy to make especially with this fool proof recipe. It’s not just delicious but healthy; there is only 3 tablespoons grapeseed oil and 4 tablespoons honey-instead sugar- used for one big loaf. I used grounded mastic gum for enhance the sweet flavors, but grounded cardamom seeds can be used instead.

In Jewish tradition, especially for Friday night Shabbat meal is not complete without freshly baked-warm challah bread on the table next to wine and Shabbat candles. Some families have different tradition than others, like challah bread should not cut with a knife, should be torn pieces ( Shabbat is a peaceful time for family, knife can represent the war ), traditionally must be garnish with either poppy seed or sesame seed, and traditional three braid challah symbolize the truth and piece, etc..

Ingredients:

3 1/4 cups organic unbleached all purpose flour plus couple tablespoons more for kneading
1 package active dry yeast
3 tablespoons grapeseed oil
1/2 cup organic soy milk or any kind milk, warmed at 104 between 114 F degrees
3 organic eggs
1/3 cup organic sugar or 4 tablespoons honey, 1 tablespoon separated
1 piece mastic gum or 3-4 cardamom, grounded in hand mortar
1 organic egg yolk for brushing
1 teaspoon organic poppy seed and 5-6 organic almond slivers for garnish

In a small bowl, mix warmed milk, separated 1 tablespoon sugar and yeast, until blend completely. Allow it to activate for 10 minutes or until thick bubbles cover to surface.

In a large mixing bowl, mix flour and sugar. Make a well in the center of the bowl, add eggs, oil and activated yeast. Knead dough until smooth and not sticky. At this point, you may add more flour if needed. Place dough onto lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow dough rise in warm room temperature for 2 hours, or until dough is doubled in size.

Transfer dough onto lightly floured surface, punch down couple of times, knead for a minute. Divide dough in 3 equal pieces. Roll each piece to the length of your baking sheet pan. Braid them and pinch the ends and tuck underneath. Transfer bread onto parchment paper lined baking sheet. Brush with egg yolk, sprinkle poppy seed and almond slivers. Loosely cover with clean kitchen towel, allow it to rise second time for 1 hour, or doubled in size again.

Preheat oven to 350 F degrees.

Bake for 25-30 minutes, or until golden brown on top.

Bon appetite !!




                                                            MIX WHOLE GRAIN SOURDOUGH COUNTRY BREAD
                                                            Makes 1336 Gram Loaf, About 16 Slices
                                                            271 Calories Per Slice

It’s actually shame to name just“bread” this wonderful wholesome loaf that loaded with nutritious whole grains; rye berries, kamut, red winter berries, sprouted spelt flour and quinoa flour. Loaf is very heavy, close to 3 pounds, and so delicious with nice-crispy crust and soft-chewy inside. It can be great companion with soups, salads or by itself simply toast with cheese for breakfast.

Soaker:

1/2 cup organic rye berries
1/4 cup organic kamut
1/4 cup organic red winter berries
Hot boiling water

In a large bowl, soak berries with hot boiling water for 24 hours or soak overnight and cook them in boiling water for 10-15 minutes. Drain well. Let them dry a bit.

Sponge Starter:

1 cup sourdough culture
1 cup organic unbleached whole wheat flour
3 cups organic sprouted spelt flour
1 3/4 cups water, warmed around 95-100 F degrees

In a large bowl, mix all the ingredients together with a wooden spoon. Cover with plastic wrap and clean kitchen towels. Allow yeast to activate in warm room temperature for overnight or until it doubled in size.

Sponge 2:

Sponge starter, overnight fermented
1 cup organic sprouted spelt flour
1/2 cup water, warmed around 95-100 F degrees

In a large bowl, mix everything together. Cover with plastic wrap and clean kitchen towels. Allow yeast to activate in warm room temperature for 6-10 hours.

Main Dough:

2 1/4 cups sponge 2 mixture
1 cup organic quinoa flour
1 cup organic sprouted spelt flour
1 1/2 cups organic unbleached all purpose flour
Soaker from above ( rye berries )
1 cup water, warmed round 90-95 F degrees
1 teaspoon sea salt
1 tablespoon honey
1 tablespoon organic poppy seed

In a large mixing bowl, mix flour, make a well in the center of the bowl. Add sponge 2 mixture, honey, soaked rye berries, poppy seed and water. Mix with a wooden spoon until combine. Dough must be sticky and wet. Cover with plastic wrap and clean kitchen towels. Place dough in warm room temperature, and allow it to rest for 30 minutes.

Dissolve sea salt in 1 tablespoon water. Add this mixture into the dough, knead with hands until combine. Cover plastic wrap and clean kitchen towels again. Let dough rest for 2 hours. During 2 hours, you have to make couple stretch and folds. I usually make 3-4 folds during this resting period.

Prepare large bowl by covering bottom part with thin kitchen cloth and sprinkle handful of flour. Transfer dough onto very generously floured surface, without agitating shape dough between inside of your palms. Some excess dough can be tucked under itself while rotating around. Transfer dough into prepared bowl while seam side facing up. Cover with kitchen cloth edges and plastic wrap over the top. Rest dough in the fridge for 12-16 hours or simply overnight.

Next day, let the dough sit at room temperature for 3-4 hours. Score top of the loaf with a sharp razor or knife as desire.

Preheat oven to 485 F degrees. Heat lidded cast iron pot on cooking rack and place water filled oven-safe dish at the bottom of the oven. Allow cast iron pot to heat for at least 30 minutes.

Transfer loaf into heated cast iron pot by helping with a piece of parchment paper. Bake bread with close lid for 30 minutes, and then reduce temperature at 425 F degrees, without lid bake 20-25 more minutes.

Let bread rest for 2 hours on the rack before slicing.

Bon appetite !!





                                                        CARAMELIZED ONION- GRUYERE CHEESE SQUARES
                                                        Makes 15 Squares
                                                        258 Calories Per Square

Rich and slightly sweet caramelized onion and gruyere cheese mixture is my favorite combination for grilled sandwiches or any breakfast pastries. If you are not familiar with rolling out the dough, it would not be easy recipe for you, but so delicious and satisfying taste worth to give it a try. Now I can appreciate more my mom’s effort whenever make this unbelievable tasty pastries.

Ingredients For Dough:

2 large organic eggs
3 tablespoons grapeseed oil or any kind vegetable oil
1/4 cup distilled white vinegar
1/2 cup water
3/4 cup organic soy milk or any kind milk
1 tablespoon organic sugar
1 teaspoon salt
1 cup organic sprouted spelt flour
3 1/2 cups organic unbleached all purpose flour plus 1/2 cup more for rolling
5 tablespoons grapeseed oil for brushing between

In a large mixing bowl, pour flour, spelt flour, salt and sugar. Mix well. Make a well in the center of the bowl, add eggs, milk, water, 3 tablespoons oil, and vinegar. Knead dough until smooth, elastic but not too sticky. Cover with plastic wrap and let dough rest for 15 minutes.

Take dough onto well floured surface, knead for a minute. Divide dough in 20 small equal pieces. Using pastry pin, roll out each ball around 8” to 9” round. Sprinkle generous flour during rolling to prevent sticking.

Brush oil between 10 rounds, stack them together. Place in the fridge and let them rest for 15 minutes. Repeat same process on other 10 pieces.

Preheat oven to 375 F degrees.

Take first 10 round stack onto lightly floured surface. Using your fingers and palms, enlarge dough around 30” round, or enough to cover your baking dish. Round must be too thin like a paper, other than it won’t rise correctly. It will be easy to stretch the dough, because of oil between layers. Place bottom dough onto baking dish. Place filling ingredients evenly. Repeat stretching on other 10 piece stack. Cover this one on over the filling. Secure edges by pressing your fingers.

Brush remaining oil on top. You may use egg yolk for more browning. With a sharp knife cut pastry into equal squares.

Bake squares for 30 minutes, or until golden brown on top.

Filling Ingredients:

2 large organic yellow onion, cut in half and sliced thickly
1 1/2 cups aged gruyere cheese, grated
Salt and freshly ground black pepper for taste

In a large pan, pour 1 teaspoon grapeseed oil, when oil is ready add onion slices. Season with salt and pepper. Stirring continuously sauté onion rings until caramelized completely, about 15-20 minutes. Let onion cool, then mix gruyere cheese.

Bon appetite !!





                                                                FERMENTED GARBANZO BEAN BREAD
                                                                Makes 1 Loaf, About 20 Slices
                                                                184 Calories Per Slice

I love using any kind of wild yeast in my baking goods. Recently I’m really into perfected my old garbanzo bean leavened bread recipe that made with overnight fermented - roughly grounded garbanzo beans and spelt flour. Fermented ground garbanzo bean leavened bread is one of the ancient bread from Mediterranean area, very strong and unpleasant smell from fermented bean can be prevented using bay leaves, cloves and cinnamon stick during fermentation (it explains why we’re covering the fermentation jar with layers of plastic bags and aluminum foil tightly). But I assure you, your final dough and bread will smell heavenly like other breads. Fermented chick pea enhances the nutritional quality of the bread with unbelievable flavor and satisfaction while filling you for a long time.

Ingredients For Yeast:

1/2 cup organic garbanzo bean, broke in half and lightly grounded in a blender or food processor
1/4 cup plus 1 tablespoon organic whole wheat flour
2 cups water
1 tablespoon organic sugar
3 organic bay leaves
1 cinnamon stick
2 cloves
1/4 teaspoon salt

In a sterile glass jar, put all the ingredients together, mix until combine completely. Cover jar with a lid, and couple layers of aluminum foil all around without leaving any opening. Cover jar with plastic wrap and clean kitchen towels. Place it in warm room temperature near by register. Let it ferment for 12-18 hours, until 1-2 inches thick bubbles and clouds cover to surface. Drain garbanzo water, discard the solids.

Sponge Ingredients:

Drained garbanzo yeast water
1 1/2 cups water
4 cups organic unbleached all purpose flour

In a large mixing bowl, mix all the ingredients until combine. Cover with plastic wrap and clean kitchen towels. Place into warm room temperature for 2-3 hours or until doubled in size, became foamy and bubbly.

Main dough Ingredients:

Activated sponge
3 cups organic sprouted spelt flour
1 cup organic unbleached all purpose flour plus more for kneading
1 teaspoon salt

In a large mixing bowl, mix all the ingredients together until combine thoroughly. Transfer dough onto well floured surface and knead until smooth and not too sticky. Place dough onto lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Place into warm room temperature, preferably near by register, until doubled in size.

Transfer dough onto well floured surface. Knead and shape like a ball while tucking edges under itself.

Preheat oven to 450 F degrees. Heat lidded cast iron pot until oven is ready.

Transfer dough into hot iron pot. Score top with a sharp razor. Sprinkle dark flax seeds on top. With close lid, bake bread for 30 minutes, then remove lid and reduce heat to 425 F degrees. Bake for 20-25 minutes more, or until golden brown on top.

Cover bread with clean kitchen towel and rest it for 4-5 hours before slicing.

Bon appetite !! 




                                                                    CHICAGO STYLE DEEP DISH PIZZA
                                                                    Makes 8 Slices, 14" Large Pizza
                                                                    484 Calories Per Slice

Chicago style deep dish pizza is distinguished from others with buttery, flaky, biscuit like very deep crust that creats thick pizza, more of a pie than flatbreads, then this delicious shell is layered with sliced mozzarella and chunky tomato sauce. Deep dish pizza is traditionally baked in a round, steel pan that is more similar to a cake pan.

I mixed all purpose flour with semolina flour which is giving the crust a distinctly yellowish tone. I covered the bottom with sliced mozzarella and mix variety mushrooms, for finishing layer, added home made heavenly delicious tomato sauce on top.

Ingredients For Dough:

3 cups plus 3 tablespoons organic unbleached all purpose flour
1/2 cup organic semolina flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon organic corn oil
1 1/2 cups water, warmed at 104-114 F degrees
1 tablespoon organic sugar
1 package active dry yeast
2 tablespoons organic unsalted butter, sliced

In a medium bowl, mix warm water, sugar and yeast with your fingers until combine. Allow yeast to activate for 10 minutes or thick bubbles cover to surface.

In a large mixing bowl, pour flour, semolina and salt, mix until combine thoroughly. Make a well in the center of the bowl, add olive oil, corn oil and activated yeast mixture. Knead dough until smooth and elastic, about 8-10 minutes. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow dough to rise at warm room temperature about 1 1/2 hours or until doubled in size.

Preheat oven to 475 F degrees.

Take dough onto lightly floured surface, knead for a minute. Roll out dough in rectangular shape. Spread butter slices evenly, then fold one large side through to center, and other large side over the top. Let dough rest in the fridge for 10 minutes. Take dough onto lightly floured surface. Roll out about 14” round shape while working mostly with your fingers. Place dough onto lightly oiled pizza pan; create 1 to 2 inches high edges around the pan.

Tomato Sauce Ingredients:

1 can organic San Marzano tomatoes
1/4 can organic crushed tomatoes
Big handful organic fresh basil, sliced
1 teaspoon organic dry oregano
1 teaspoon organic dry thyme
1 teaspoon red chili flakes
1 teaspoon organic sugar
2 organic garlic cloves, sliced
1 large organic shallot, chopped

In a large sauté pan, put all the ingredients together. Bring it to a boil, then simmer on low heat with closed lid about 30-35 minutes. Let it cool.

Pizza Ingredients:

2 large mozzarella balls, sliced thinly
2 cups organic mix variety mushrooms, such as Shitake, crimini, baby portabella, sliced thinly
2 tablespoons Parmigiano Reggiano, grated

Cover bottom of the pizza dough with mozzarella slices evenly. Spread mushrooms over and pour tomato sauce on top. Sprinkle parmesan cheese evenly. Bake pizza for 30 minutes or until crust turn golden brown and tomato sauce set completely.

Bon appetite !! 




                                                        RUSTIC SPRING VEGETABLE GALETTE WITH HEALTHY CRUST 
                                                        Makes 8 Slices
                                                        Calories

First I have to start with the insanely delicious crust, that is made with mixture of grounded rye flakes and roll oat, quinoa flour and white whole wheat flour and just right amount of butter. Crust mixture easily can be substituted with amaranth, millet or sorghum flour to make gluten free.. Crust itself is enough to satisfy and fill you, plus asparagus, fresh peas, beans, fresh tarragon and feta cheese filling make this galette unforgettable. Another example to show pastry actually can work for you as a meal.

Ingredients For Shell:

1/2 cup organic rye flakes, grounded like coarse flour
1/2 cup organic quinoa flour
1 cup organic roll oat, grounded like coarse flour
1 cup organic unbleached white whole wheat flour
6 tablespoons cold organic unsalted butter, sliced
1 teaspoon salt
Pinch of organic sugar
13-14 tablespoons icy cold water
1 organic egg yolk for brushing

In a food processor, pour flour, salt and sugar, pulse until combine. Add butter slices, pulse until became coarse flour. Add cold water, pulse until dough forms or when holds together.

Transfer dough onto lightly floured surface. Make a disk, cover with plastic wrap and chill in the fridge for 10 minutes.

Filling Ingredients:

12 stems organic asparagus, thick stems trimmed and shaved, sliced thinly
1 cup organic fresh peas
10 organic beans, sliced thinly
Handful fresh organic tarragon, chopped roughly
6 tablespoons French feta goat cheese, crumbled
2 tablespoons fresh hand dipped ricotta cheese
1 organic egg, whisked
1 tablespoon organic soy milk or any kind milk
Freshly ground black pepper to taste

In a large mixing bowl, add asparagus, peas, beans and tarragon. Add feta and ricotta cheese, stir well. Add milk and egg, mix until combine. Season mixture with freshly ground pepper.

Preheat oven to 400 F degrees.

Take dough onto lightly floured surface and roll out by pastry pin about 12” to 13” round. Cut edges by rotary cutter or make them even by pressing with your fingers. Transfer dough onto parchment paper lined baking sheet. Place filling mixture on center, spread evenly over edges. Fold 1 1/2 to 2 inches of edges over the filling, secure corners by pressing gently. Brush egg yolk on tart shell. Bake tart for 30 minutes, then cover with aluminum foil lightly, and bake 10 more minutes. Let tart cools on the cooling rack before slicing.

Serve spring tart with baby green, microgreen and herb salad.

Bon appetite !!




                                                                                EASY CHEESY ROLLS
                                                                                Makes 18 Rolls
                                                                                160 Calories Per Roll

These delicious rolls immediately can turn your meal into a celebration when they come out the oven. Besides super easy to make them, they are soft, satisfying and unexpectedly flavored with French feta goat filling. Great companion for breakfast, lunch or dinner..

Ingredients:

4 1/4 cups organic unbleached all purpose flour plus more for kneading
2 cups water, warmed at 104-114 F degrees
1 tablespoon organic sugar
2 package active dry yeast
3 tablespoons organic unsalted butter, melted
1 1/2 teaspoons salt
2 tablespoons plain yogurt
1/2 lb. French feta goat cheese, for filling crumbled and mashed with a fork

In a medium bowl, mix water, sugar and yeast until combine. Let yeast to activate for 10 minutes or until thick bubbles come out to surface.

In a large mixing bowl, pour flour and salt. Mix well. Make a well in the center of the bowl, add yogurt, melted butter and activated yeast mixture. Knead dough until smooth and elastic about 5 minutes. You can use standing mixer fitted dough attachment, instead using your hands.

Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Place it in a warm room temperature. Allow dough to rise for 1 hour or until doubled in size.

Prepare muffin pans by brushing vegetable oil lightly.

Preheat oven to 400 F degrees.

Take dough onto well floured surface, punch down couple of times. Knead dough for a minute. Take small pieces each time ( about walnut size ), shape dough like rounds with your fingers, place cheese on center, close edges over itself, roll and make a ball between your palms. Squeeze 3 balls in one muffin pan. Repeat same process with the remaining dough.

Allow bread to rise second time in muffin pan about 30 minutes. Brush egg wash evenly on their top.

Bake bread for 20-25 minutes or until golden brown on top.

Bon appetite !!




                                                                            RED PEPPER-WALNUT FLAT BREAD
                                                                            Makes 7 Flatbreads
                                                                            367 Calories Per Flatbread

These vegetarian flatbreads are perfect companion for lazy Sunday afternoon ! Thin, crispy and delicious dough is perfected with red pepper, walnut and spice filling. Delightful combination is so addictive, you can not stop eating of them !!

Ingredients For Filling:

5 organic red bell peppers, sliced
5 organic spring onion or 1 big organic yellow onion, sliced
1/2 cup organic walnut
1 tablespoon organic golden sesame seed
1 tablespoon tomato paste or red pepper paste
1 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
2 tablespoons olive oil for brushing
1/2 teaspoon sea salt

In a food processor, place red pepper slices. Pulse until chopped finely but not pureed all the way, still in small pieces. Transfer pepper puree into fine mesh sieve on over the bowl and let sit on 20 minutes or until peppers access water is drained.

In a food processor, chop walnut and onion together. Transfer mixture into a big mixing bowl, add rest of the ingredients and pepper puree. Mix until combine.

Flatbread Dough Ingredients:

2 cups organic unbleached all purpose flour
1 3/4 cups organic unbleached white wheat flour
1 teaspoon salt
1 tablespoon olive oil
1 1/2 cups water, warmed at 104 between 114 F degrees
1 tablespoon organic sugar
1 package active dry yeast

In a medium bowl, mix water, sugar and yeast with your fingers. Allow it to activate for 10 minutes or until thick bubbles cover to surface.

In a large mixing bowl, mix flour, and salt until combine. Make a well in the center of the bowl, add yeast mixture and olive oil. Knead dough until smooth and not sticky anymore, about 5 minutes. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. In a warm room temperature, allow dough to rise for 1 hour, or until doubled in size.

Preheat oven to 500 F degrees. Place pizza stone in the oven and let them heat together for 30 minutes.

Take dough onto lightly floured surface, knead for a minute. Divide it into 7 equal pieces. Take one piece at a time while covering the rest with moist towels, using pastry pin, roll out dough into 10-11 inches long oval shape as thin as possible. Spread 3-4 tablespoons filling material on surface evenly by pressing with back of spoon. Drizzle with teaspoon olive oil over the surface.

Bake flatbread for 10-12 minutes or until lightly golden on the edges.

Serve with lime slices, salad-herb greens and tomatoes.

Bon appetite !!




                                                                    SWEET SOURDOUGH-SEED BREAD
                                                                    
Makes 2-8 Inches Loaves
                                                                    157 Calories Per Slice

This rustic seeded bread has a special place in our house, one of our favorite for all time with sweet, earthy and chewy texture and unbelievable flavor. This is an effortless-no knead bread but still takes 7 to 8 hours to prepare, totally worth to work. Perfect for grilled sandwiches or enjoy as a simple starter simply toasted bread slices with artisan cheese. Like all other bread and pastry recipes, I’ll give the exact measurements for ingredients, but depending on heat and humidity in your place, moisture in your flour, the flour brand you use and the other factors; you may need to add more flour or water into the dough for desire consistency. I always advise to start with less flour than recipe calls, and add slowly more until the desire consistency achieved.
So delicious, nutritious, old world taste and look in every slice..

Ingredients For Sponge:

1 cup sourdough culture
1 cup organic whole wheat flour
Enough warm water to make pancake consistency about 1 cup

In a medium bowl, mix all the ingredients with a wooden spoon ( no metal spoon !! ). Cover with plastic wrap and clean kitchen towels. Allow it to activate for overnight.

Ingredients For Bread:

3 3/4 cups organic unbleached all purpose flour plus more for shaping
3/4 cup organic whole wheat flour
3/4 cup organic sprouted spelt flour
1 1/2 cups water, warmed around 90 F degrees
2 cups overnight activated sourdough sponge
1/3 cup good quality honey
1/3 cup organic millet
1/3 cup organic rye flakes
1/3 cup organic flaxseed
1 tablespoon salt
2 tablespoons coarse corn meal for baking sheet

In a standing mixer fitted with dough hook, pour all purpose, whole wheat, spelt flour and salt. Mix on low speed until blend completely. Add warm water and mix until dough forms. Cover mixing bowl with a plastic wrap and allow it to rest for 10 minutes.

Attach mixing bowl into mixer again, add sourdough sponge and honey, mix for 3 minutes, or until incorporated. Dough should be sticky but smooth; like ear lobe consistency. If dough is stiffer than this, mix in few tablespoons water, or if dough is looser than this, add few tablespoons flour. Add millet, flaxseed and rye flakes, and mix dough for 2-3 more minutes.

Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. In a warm room temperature, allow dough to rise for 4 hours.

Transfer dough onto well floured surface, divide into 2 equal pieces. Shape each half into a ball by tucking the edges of the dough underneath.

Prepare banking sheet by covering parchment paper and sprinkle corn meal to prevent sticking. Place balls 3 inches apart from each other. Cover loosely but completely with a plastic wrap. Allow balls to rise second time for 2 to 3 hours.

Sprinkle 2 tablespoons all purpose flour on their top, score balls with a sharp knife.

Preheat oven to 500 F degrees. Place water filled dish at the back of the oven. The steam from that water will create moisture for rising bread and crucial for good crust. Bake bread loaves for 10 minutes, then gradually reduce temperature to 475 F to 435 F degrees and bake 20 more minutes.

Let the bread loaves cool on the rack for 2 hours before slicing.

Bon appetite !!




                                                                        FRESH FIG-GOAT CHEESE-HONEY PIZZA
                                                                        Makes 4 Pizza
                                                                        567 Calories Per Pizza

It’s so easy to make your own pizza dough at home with simple pantry ingredients. Once you feel comfortable with the dough, toppings and flavors depend on your imaginations. This summer flavors loaded pizza can be eaten at breakfast, lunch or dinner; so delicious with fresh figs, goat- mozzarella cheese mixture, drizzled of honey, and of course served with fresh herbs and greens.

Ingredients:

2 cups organic unbleached all purpose flour plus more for rolling
1 cup water, warmed at 104 between 114 F degrees
1 tablespoon organic sugar
1 package active dry yeast
1 teaspoon salt
1 tablespoon olive oil
6 ounces goat cheese, crumbled
5 ounces mozzarella cheese, sliced thinly
Big handful fresh organic herb, such as rosemary, thyme, Greek basil and oregano
2 tablespoons honey
5-6 organic fresh figs, quartered

In a medium bowl, mix water, yeast and sugar until blend. Allow it to activate for 10 minutes or until thick cloudy surface formed.

In a large mixing bowl, pour flour and salt, mix until combine. Make a well in the center of the bowl, add activated yeast and olive oil. Knead dough until smooth and not sticky anymore, about 5 minutes. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow dough to rise for 1 hour or until doubled in size.

Preheat oven to 500 F degrees. Heat pizza stone with oven at least 30 minutes.

Transfer dough onto lightly floured surface, knead for a minute. Divide dough in 4 equal pieces. Make balls from separated dough, and while working with one ball, cover the rest with moist kitchen towel. Roll out each ball around 8 inches round.

Place goat cheese and mozzarella slices first, then sprinkle rosemary and thyme. Add 4-5 slices figs on top. Bake pizza for 10-12 minutes or until edges start to turn golden brown.

Before serving sprinkle more herbs, Greek basil, oregano, and drizzle honey over the top.

Bon appetite !!




                                                        SOURDOUGH GERMAN SEEDED AROMA BREAD
                                                        Makes 1 Loaf, About 15 Slices
                                                        231 Calories Per Slice

Nothing makes me feel more satisfied than having freshly baked, nutrition packed loaf on the table. This thick crusted but chewy and soft inside loaf is 100 % whole grain and loaded with all the goodies, spelt flour, rye flour, kamut flour, soaked spelt berries, sunflower, pumpkin and flaxseed, plus nicely aromatic spices. This effortless-no knead bread is perfect for people who don’t have advance bread making or baking skills. Enjoy this unusual bread with slice of cheese, freshly harvest vegetables and greens or using base for nutritious sandwiches. This bread can make your day, not just delicious, flavor packed, but good for you, too.. If you still don’t have sourdough culture, you can use active dry yeast instead.

Spelt berries are wonderfully nutritious-ancient grain with deep nutty flavor. Spelt serves good amount of fiber which helps to reduce total and LDL cholesterol level besides keeping intestinal system healthy. Spelt is also excellent source of manganese, good source of protein, zinc and copper.

Sourdough Sponge Ingredients:

1 cup sourdough culture
1 cup warm water
1 1/4 cups organic whole wheat flour

In a medium bowl, mix all the ingredients by using wooden spoon. Cover with plastic wrap and let it activate for overnight.

Ingredients:

1 cup overnight activated sourdough sponge
2 cups organic sprouted spelt flour
1 cup organic rye flour
1 cup organic kamut flour
1/2 cup organic corn meal
1/2 cup organic spelt berries, soaked overnight
1/4 cup organic sunflower seeds
1/4 cup organic pumpkin seeds
1/4 cup organic flaxseed
1 1/2 teaspoons fine sea salt
1 tablespoon coriander seed, grounded
1 tablespoon fennel seed, grounded
1 1/4 cups water, warmed around 90 F degrees

In a large mixing bowl, whisk all the flour, sea salt, grounded coriander and fennel. Add sunflower and pumpkin seeds, mix well. Make a well in the center of the bowl, add sourdough sponge and mix with a wooden spoon until blend. Sprinkle overnight soaked rye berries and warm water on top. Mix with a wooden spoon until they corporate. Dough should be wet and sticky to the touch, like firm oatmeal. Otherwise you may add more water or flour to find the right consistency. Cover dough with plastic wrap, and let sit at room temperature for 12 to 18 hours.

The next day, scrape the stringy and bubbly dough using by rubber spatula onto well floured surface. Using well floured hands fold it 4 times, always toward the center, from the right, from the left, top and bottom parts. Turn the dough upside down in well floured clean kitchen towel cover bowl so folding seams are at the bottom, cover with rest of the kitchen towel and let it rest for 1 to 2 hours.

Preheat oven to 475 F degrees. Heat lidded cast iron pot in the oven.

Unwrap the dough, sprinkle with corn meal, and invert directly from kitchen towel to parchment paper lined cutting board. Transfer dough with parchment paper into hot cast iron pot. Cover with lid and bake for 30 minutes. Uncover, reduce temperature to 400 F degrees, and bake 20-25 minutes more.

Let loaf cool for 2 hours before slicing.

Bon appetite !!




                                                    WILD MUSHROOM, CAULIFLOWER, CHEESE STUFFED STROMBOLI
                                                    Makes 8 Large Stromboli
                                                    398 Calories Per Stromboli

In cold days, stromboli is our Sundays afternoon favorite, especially when we're watching the football or basketball games. Stromboli is a basically a rolled pizza, traditionally made with cured meat, tons of mozzarella and peppers. Of course mine was a vegetarian version, homemade dough was stuffed with wild mushrooms, slightly boiled cauliflower, mix cheese and red pepper sauce; but you can filled them anyway you like. It's really hard to resist these super soft, cheesy and delicious pizza pockets !!

Stromboli Dough Ingredients:

3 cups organic unbleached all purpose flour
1 1/2 cups organic unbleached whole wheat flour
2 cups water, warm around 104-114 F degrees
2 teaspoons salt
2 tablespoons olive oil
1 package active dry yeast
1 tablespoon organic sugar
1 organic egg, for brushing

In a medium bowl, pour water, active dry yeast and sugar. Mix until blend. Allow it to activate for 10 minutes, or until thick bubbles come out to surface.

In a large mixing bowl, pour flour and salt, mix until combine. Make a well in the center of the bowl, pour activated yeast and olive oil. Knead dough until smooth and elastic, but not sticky anymore. Transfer dough into lightly oiled bowl, and cover with plastic wrap and clean kitchen towels. Let dough rise at warm room temperature for 1 hour.

Preheat oven to 450 F degrees.

Transfer dough onto well floured surface, divide it into 8 equal pieces. While you are working with one piece, cover the rest with plastic wrap. Roll out each dough around 7-8 inches by 5 Inches rectangular. Spread spoonful red pepper sauce first, then spoonful cheddar cheese, mushroom, cauliflower, and finally shredded mozzarella cheese on top. Fold longer edges first then short edges over itself like an envelope. Shape whole thing like a thick log.

Place stromboli  onto parchment paper lined baking sheet. Brush with egg wash, and with a knife make 3  slats.

Bake stromboli for 10-12 minutes, until golden brown on top.

Filling Ingredients:

3 cups mix variety wild mushrooms, such as chicken on the woods, chanterelle..
1 cup cauliflower florets, boiled in water  until slightly soften
1 organic yellow onion, sliced thinly\
3-4 springs organic fresh thyme
3-4 springs organic fresh rosemary
Salt and pepper to taste
8 tablespoons homemade red pepper sauce or any kind pepper sauce
1 cup  aged cheddar, grated
1 big ball mozzarella cheese, shredded

In a saute pan, pour 1 teaspoon olive oil, and saute  onion and mushroom until soften. Let them cool.

Bon appetite !!




                                                            PARMESAN-OLIVE SOURDOUGH BREAD
                                                            Makes 1 Big Loaf, About 12-13 Slices
                                                            143 Calories Per Slice

This delicious sourdough bread is prepared with poolish ( overnight activated sourdough culture, flour and water mixture ) and levain ( rising agent, in this case sourdough culture ) together, and rise for a long time about 22 hours for excellent sour taste. I’m sharpening my bread making skills, and giving the recipe with grams or formula for easy preparation. Poolish is usually prepared 100 % hydration, 50 % sourdough culture. That means, start calculation with flour ratio, and except 100 %, then calculate water and sourdough base from that, so 100 % hydration means 1:1 flour and water ratio.You can alter ratio of flour to water in order to achieve different texture bread. This dough is prepared 100 % flour, 65 % water, 2 % salt ( I used less salt about 1.5 % ) cheese and olives. If you know the formula you can pretty much figure it out every bread recipes. Exp. baguette should be prepared with 40 % water ratio, etc.. During rising another  important process is folding, and helps aeration, and makes pretty, desirable uneven holes inside of the dough. You have to make at least 4 folds in 2 hours (every 30 minutes ).

This is a thin crust, soft, chewy, cheesy, pizza kind bread that you can eat plain or with anything and of course there is no comparison with store bought ones. So delicious, smells heavenly and taste out of this world..

Poolish:

100 gram organic sprouted spelt flour (app. Loosely packed 1 cup )
100 gram warm water
50 gram sourdough culture

In a medium bowl, mix all the polish ingredients until combine. Cover with plastic wrap and let it activate for overnight.

Bread Dough Ingredients:

All the polish from last night
2 tablespoons sourdough culture (levain )
555 gram organic unbleached all purpose flour
360 gram warm water
14 gram olive oil
8 gram salt
120 gram Parmigiano Reggiano cheese, cut into small dice
220 gram kalamata olives (with pit), pitted and chopped
 

In a medium bowl, mix levain, water and polish until combine. 

In a standing mixer fitted with dough hook, pour flour and levain-water-poolish mixture. Mix on low speed for 5 minutes, then turn on medium high speed and mix for 2 minutes. Transfer sticky dough into lightly oiled bowl, cover and placed in warm room temperature for 1 hour.  

Mix salt in olive oil until melted. Add this mixture into dough with your fingers. Cover with plastic wrap and let it rest for 4 hours. Fold dough every 30 minutes in first 2 hours. Add olive-cheese mixture in dough at first fold. When folding be gentle and try to keep olives and cheeses into the dough.

Take dough onto lightly floured pastry mat, let it rest for 30 minutes, cover with plastic wrap. Then shape in ball. Take dough while seam side facing up, into generously rice flour sprinkled kitchen towel covered proofing bowl. Cover dough with edges of kitchen towel and plastic wrap over, and refrigerate for overnight.

Take dough at room temperature 2 hours before baking.

Preheat oven to 500 F degrees. Heat covered cast iron pot. Steam the oven and place water fill baking dish at corner of the oven.

Transfer dough onto parchment paper lined light cutting board by inverting from proofing basket. Pull with parchment, slide into hot cast iron pot. Score deeply with sharp razor. Reduce heat to 475 F degrees, with close lid, bake for 30 minutes, then open the lid, reduce heat to 425 F degrees. Bake 10 to 15 more minutes.

Let bread rests on the rack for 1 hour before slicing.

Bon appetite !!




                                                                   TAHINI-CINNAMON WREATH BREAD
                                                                    Makes 1-10 To 11 Inches Wreath, About 6 Servings
                                                                    310 Calories Per Serving

This mouth watering sweet cinnamon bread is a comfort breakfast item during holidays in our house. When it comes out of oven, not just whole house immediately will fill with unbelievable scent, but you’ll be addictive the taste as well.. Bread preparation is similar to a regular cinnamon roll with common ingredients; only shaped like wreath.. Hard to resist, so delicious and comforting with soft inside but crusty outside… Any breakfast immediately can turn into a celebration with this delightful bread..

Ingredients:

1/2 cup organic soy milk or any kind milk, heated at 104-114 F degrees
1 tablespoon organic sugar
1 package active dry yeast
1 cup organic unbleached all purpose flour
1 cup organic sprouted spelt flour
1 organic egg yolk
2 tablespoons organic unsalted butter, melted
Pinch of salt

Filling Ingredients: 

3 tablespoons grapeseed oil
4 tablespoons organic sugar
3 teaspoons ground cinnamon
2 full tablespoons organic tahini

In a small bowl, mix warm milk, sugar and yeast until dissolved. Let sit for 5 minutes or until yeast activated, thick bubbles cover to surface. 

In a large mixing bowl, pour flour and salt, mix well. Make a well in the center of the bowl, add yeast mixture, melted butter, and egg yolk. Knead dough until it pulls away from the edges of the bowl and forms smoothly. This point you may add 1 or 2 tablespoons extra flour if needed. Transfer dough into lightly oiled another bowl, cover with plastic wrap and clean kitchen towels. Allow dough to rise at warm room temperature for 1 hour or doubled in size.

In a small bowl, whisk cinnamon and sugar until combined. Set aside. 

In a  small bowl, mix tahini with grapeseed oil until combined. Set aside. 

Preheat oven to 375 F degrees. 

Transfer dough onto well floured surface, knead couple of times. Roll out dough with pastry pin into a rectangular shape, about 12” by 18”. Spread tahini mixture evenly then sprinkle cinnamon mixture over the top. Roll up the dough like cigar. Using sharp knife, cut the log in half length-wise while leaving one edge intact about 1/2 inch. Start braiding these two pieces from intact end, trying to keep the open layers exposed. Seal the ends with pressing your fingers and form a wreath.

Transfer wreath onto parchment paper lined baking sheet. Cover loosely with plastic wrap and let it rise for 20 minutes.

Bake wreath for 20 minutes or until golden brown on top.

Bon appetite !!




                                                            WHOLE GRAIN-SEED SOURDOUGH BREAD
                                                            Makes 1 Loaf, About 15 Slices
                                                            132 Calories Per Slice

I wish you could smell and taste this wonderful artisan bread !!There is no question, this is the best bread I’ve ever baked and became our house favorite since then !! Like other sourdough bread, it takes time, needs sourdough starter, overnight slow rising and stand mixer.. It is loaded with all the goodies you need, besides sprouted spelt flour, whole wheat flour and rye flour, nutrition enriched with whole coarse bulgur, millet, barley, rye flakes and lots of omega 3-fatty acid rich seeds.. Overnight soaked grains give extra moisture inside of the bread while keeping the crunchy crust outside.. Every slice, every bite of this bread is delightful, real rustic, old world taste with lots of nutrition..

Ingredients:

2 1/2 cups plus 2 tablespoons organic unbleached unbromated white bread flour or all purpose flour, tightly packed
5 tablespoons organic sprouted spelt flour, tightly packed
1/2 cup organic whole wheat flour, tightly packed
1/2 cup organic rye flour, tightly packed
1/2 cup-100 gram levain ( sourdough culture )
1 1/2 cups plus 3 tablespoons water, warm
2 tablespoons organic rye flakes
3 tablespoons organic dark flaxseed
2 tablespoons organic sunflower seeds
4 tablespoons organic millet
1 tablespoon organic coarse bulgur wheat
1 tablespoon organic barley
2 tablespoon good quality honey
1 teaspoon salt
 

In a medium bowl, fill with water and soak barley, millet and bulgur for overnight. Drain well and set aside. 

In a small bowl, mix sourdough culture, 1 1/2 cups water and honey until dissolve. Do not use metal spoon, wood or silicon spoons will be fine. Set aside. 

In a standing mixer fitted with dough hook, mix flour, rye flakes, flax seed, and sunflower seed until combine. Add sourdough mixture, and drained whole grains. Mix on low speed for 2 minutes, then turn on high speed, mix 5 more minutes until dough holds together and forms ball shape. You may need to add 2-3 tablespoons more flour at that point if dough does not form. Final dough should be sticky and wet, hardly scrapable from bowl. 

Mix salt and 3 tablespoons water until salt is dissolved. Set aside. 

Transfer dough into lightly oiled bowl, cover with plastic wrap and let it rest at warm room temperature for 1 hour. Make dimples on dough surface with your fingers and add salty water over it. Knead until combine. Cover with plastic wrap again, and let dough rest for 5 hours. Every hour you have to fold the dough (stretch corner to corner from 4 edges ), total 4 folds at the end.  

Transfer dough onto lightly floured surface, with well floured fingers and palms, pre shape the dough into ball. Cover with plastic wrap and let it rest for 30 minutes. Then with well floured hands, give dough final shape. Transfer dough into well floured-clean kitchen towel lined proofing basket, cover with towel edges over the dough, and plastic wrap over the basket. Place dough into fridge for overnight.

Take dough into room temperature 2 hours before baking.  

Preheat oven to 500 F degrees with cast iron lidded pot. Place water filled dish corner of the oven. Let oven heat for awhile. 

Invert dough onto parchment paper lined light cutting board. Using sharp razor, make scores on top. With parchment paper edges, hold dough and place into hot cast iron pot. Reduce heat at 475 F degrees, with close lid, bake for 30 minutes. Take the lid off, and reduce temperature at 425 F degrees. Bake 10 more minutes. 

Before slicing, let bread rest for 1 hour.

Bon appetite !!




                                                                   SWEET POTATO-SPINACH SAVORY ROLLS
                                                                    Makes 24 Rolls
                                                                    196 Calories Per Roll

I made these delicious savory rolls with mixture of all purpose flour, sprouted spelt flour and sourdough starter, and filled them with Farmers market found Malabar spinach, sweet potato and grated cheddar cheese. If you don’t have sourdough culture, you can simply skip that, but you need to adjust flour amount (as I always say, start with less flour than recipe calls, and add slowly until desired dough texture achieved ) They can be wonderful breakfast companion or afternoon snack.. The only problem, you can not have enough of them..

Ingredients:

6-7 cups organic unbleached all purpose flour
1 cup organic sprouted spelt flour
2 organic eggs
4 tablespoons olive oil
1 1/2 teaspoons salt
2 cups organic soy milk or any kind of milk, warmed at 104-114 F degrees
1 package active dry yeast
1 tablespoon organic sugar
1/4 cup sourdough starter
2 organic egg yolks for brushing
Organic golden sesame seeds for garnish

Filling:

3 large organic sweet potatoes, peeled, diced, boiled in water, drained and mashed
Big handful organic Malabar spinach, chopped
1 cup grated cheddar
2 organic egg whites

In a large pan, pour 1 teaspoon olive oil and sauté spinach for a minute. Add mashed sweet potatoes, and egg whites. Stirring occasionally, cook together for 5-6 minutes. Set aside.

In a medium bowl, add warm milk, dry yeast and sugar. Mix until dissolved. Set aside for 10 minutes or until thick bubbles cover the surface.

In a large mixing bowl, pour flour and salt, mix until combine. make a well in the center of the bowl, add yeast mixture, sourdough starter, olive oil, and eggs. Knead dough until smooth but still elastic, about 5 minutes. Transfer dough into lightly oiled bowl, cover with plastic wrap and let it rise for 1 hour, or until doubled in size.

Transfer dough onto lightly floured surface, knead gently for 1 minute and divide into 4 equal pieces. While working with one piece, cover the rest with plastic wrap. Roll out each piece in rectangular shape. Dough should be thick enough to hold the fillings, about 1/4 inch thick. Place spinach-sweet potato filling on long side of the dough, sprinkle grated cheddar and roll over itself like a cigar. Cut log in 1 inch thick slices.

Preheat oven to 400 F degrees.

Place rolls onto parchment paper lined baking sheet, brush with egg yolks and sprinkle sesame seeds on top. Loosely cover with plastic wrap and let them rise for 20 minutes.

Bake rolls for 20 minutes or until golden brown on top.

Bon appetite !!




                                                                                RUSTIC ASPARAGUS TART
                                                                                Makes 6 Slices
                                                                                457 Calories Per Serving

Let’s celebrate the season and make super simple yet flavorful asparagus tart without frozen puff pastry. My tart dough has foolproof recipe, every time it turns out into delicious crust, and contains mixture of nutritious garbanzo bean flour, sprouted spelt flour, all purpose flour, and only 5 tablespoons butter. This earthy tart can be served at room temperature, so ideal for brunch buffet, or enjoy it for lunch/dinner with a green salad.. DELICIOUS !!

Filling Ingredients:

20 organic asparagus, thick stems trimmed and shaved with veggie peeler
1 big ball mozzarella cheese, sliced thinly
3 tablespoons mascarpone cheese
1 egg
2 tablespoons organic soy milk or any kind milk
1 tablespoon organic pumpkin seeds
1 organic egg yolk, for brushing

Dough Ingredients:

1 cup organic garbanzo bean flour
1 cup organic sprouted spelt flour
1 cup organic all purpose flour
1 teaspoon salt
1 tablespoon organic sugar
5 tablespoons organic unsalted butter, cold, thinly sliced
13-14 tablespoons icy cold water
 

In a food processor, add flour, salt and sugar, pulse until combine. Add cold butter slices, pulse until becomes coarse flour. Add chill water, and pulse until dough forms. Transfer dough onto lightly floured surface, make a ball. Cover dough ball with plastic wrap, and chill in the fridge for 30 minutes. 

Transfer dough onto lightly floured surface, using rolling pin, roll out dough about 12 “ by 10” rectangular. Transfer dough onto parchment paper lined baking sheet. Fold borders on over itself about 1 inch thick, create a wall around the rectangular.  

Preheat oven to 400 F degrees. 

In a small bowl, mix egg and milk until blend. 

Place mozzarella slices evenly on bottom of the dough, than spread mascarpone cheese, and pour egg-milk mixture. Place asparagus evenly on top, sprinkle pumpkin seeds. Brush edges with egg yolk.  

Bake tart for 30 minutes, than cover with aluminum foil and bake 10 more minutes, until golden brown on edges. 

Bon appetite !! 




                                                                                HOMEMADE SOURDOUGH BAGEL
                                                                                Makes 12 Bagels
                                                                                186 Calories Per Bagel

Why we’re making our own bagels, because you can not find anywhere fresh, tasty, delicious bagels like yours plus are made with 100 % organic ingredients (very good reason to bake your own ). These bagels are unbelievable tasty especially when they are fresh out of oven; but when they are toasted.. Out of this world, so good, chewy, soft and delicious.. If you don’t have sourdough starter, you can skip first step- poolish part, and simply use dry active yeast instead. Recipe is fool proof and super easy to follow, result will be rewarding..

Ingredients For Poolish: 

100 gram sourdough starter
1 cup organic white whole wheat flour
1/2 cup warm water
 

In a medium bowl, mix all the ingredients above until combined. Cover with a plastic wrap and let it rest for 2 hours. 

Ingredients For Bagels:

Sourdough poolish
1/4 cup good quality honey
1 1/2 cups warm water
3 cups organic all purpose flour, you will need extra for kneading
1 tablespoon salt
 

Toppings: 

Organic caraway seeds
Organic poppy seeds
Organic sesame seeds ( golden and black )
Organic garlic powder
Organic onion powder
 

In a standing mixer, pour honey, sourdough poolish and warm water, than add flour and salt. Mix dough on medium speed 5-7 minutes until its smooth and elastic. Transfer dough onto floured surface, knead for 1 minute more. Place dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels, allow it to rise for 1 hour. 

Transfer dough onto floured surface, punch down couple of times, then divide it into 12 balls. Cover balls with plastic wrap and let them rise 30 more minutes onto counter. 

To shape the bagels; coat your finger with flour, and gently press your finger into the center of each dough ball to form a ring shape. Stretch the ring with your fingers. Cover rings with a plastic wrap and let them rest for 30 minutes. 

In a large saucepan, bring water to a boil, add 1 tablespoon baking soda. Without crowding, boil 2-3 bagels each time about 1 1/2 minutes on each side, drain onto kitchen towel lined baking sheet. Before they dry, generously sprinkle toppings on top. Transfer bagels onto parchment paper lined baking sheet.

Preheat oven to 425 F degrees.

Bake bagels for 20 minutes, or until golden brown on their top. Cool bagels onto the wire rack for 10 minutes.

Bon appetite !!




                                                                WHOLE WHEAT SOURDOUGH BAGUETTE
                                                                
Makes 3 Baguette
                                                                873 Calories In Whole One Bagette

Baking bread in two- sometimes three days seems hard or nonsense; but sourdough bread is all about patience and passion. Long hours resting and slow rising are crucial, you can not rush or try shortcuts. Slow rising helps developing the nutty, chewy flavors and unbelievable taste in sourdough bread. If you are not feeling comfortable when baking your own bread (especially sourdough), follow the recipe and formula. This baguette has a formula 100% flour, 50% water, 40% poolish (overnight activated culture), 40% levain (sourdough culture ), 2% salt.. Flour amount is accepted 100 % and is always sets the base (exp. here used 500 gram flour), others are calculated around the flour amount. Another good formula for baguette will be 100% flour, 45 % water, 100% polish, 20% levain, 2% salt.. After many experiences, you can skip the formula, your hands will know the dough consistency, and you can easily play with ingredients. Freshly ground whole wheat flour is always the best for deep and fresh flavors; I usually use red winter berries and spelt berries, but of course you can use store bought flour too. My last baguette had only one little problem, because I couldn’t find my bread razor, and instead used sharp knife for scoring. Their crust didn’t open beautifully; but taste and texture was amazing. Please make sure checking my older sourdough recipes for more info..

Poolish Ingredients:

200 gram organic whole wheat flour
200 gram warm water
35 gram sourdough culture
 

In a medium bowl, mix everything together, cover with plastic wrap and let it be activated for overnight. 

Dough Ingredients: 

500 gram organic all purpose flour ( I mix with 1 cup whole wheat flour, 375 gram all purpose+125 gram whole wheat )
250 gram warm water
10 gram salt
200 gram overnight activated polish
200 gram levain (room temperature sourdough culture ) 

In a standing mixer, fitted with hook attachment, add flour, polish, levain and warm water. Mix until dough forms. Cover mixing bowl with plastic wrap and let it rest for 40 minutes. 

In a small bowl, dissolve salt with 20 gram of water. Pour salt mixture onto top of the dough, and knead lightly with your fingers. 

Transfer dough into lightly oiled bowl and cover tightly with a plastic wrap. Let dough rest for 4 hours, during 4 hours rest, you need to fold the dough in every half hour period. ( Folding is basically gently stretching the dough one corner to another from 4 edges; top, bottom and two sides )

Transfer dough onto lightly floured surface, and divide into 400 grams 3 equal pieces. Let them rest for 25-30 minutes while covered with moist kitchen towel. Work one by one and pre-shape baguette. Let them rest another 25-30 minutes. Give final shape to baguette, transfer onto floured thick cloth cache. Cover with plastic wrap, and store in the fridge for 13-16 hours.

2 hours before baking, take baguette into room temperature, allow them to acclimate. 

Preheat oven to 500 F degrees. Place pizza stone while oven is heating. Place water filled oven safe dish at the back of the oven. 

With a sharp razor, 45 degree angle, score baguette surface. Reduce oven temperature to 425 F degrees. Bake baguette for 25 to 30 minutes. 

Allow baguette to rest before slicing. 

Bon appetite !! 




                                                                    GOURMET BAKED BRIE WITH HOMEMADE DOUGH
                                                                    Makes 2 Brie Pies, 12 Slices
                                                                    282 Calories Per Slice

Baked brie is absolutely a big hit at the parties; rich-creamy brie topped with garlic, mix mushrooms and fresh herbs, and then wrapped into heavenly tasty homemade pie dough before baked melty. It pairs well with cranberry jam, I usually serve pie with grapes, pear slices, homemade jam and crackers that made from left over dough. Super delicious, easy to make and perfect appetizer to start a dinner party if you want to impress your guess..

Ingredients:

2-8 ounces whole brie, rind removed
3-4 springs organic thyme
2-3 springs organic rosemary
2 organic garlic cloves, minced
3 organic portabella mushrooms, brushed under cold running water, pat dried, sliced thinly, sautéed in a pan with salt and freshly ground pepper until tender
1 cup organic white whole wheat flour
2 cups organic unbleached all purpose flour
5 tablespoons organic cold unsalted butter, sliced
14-15 tablespoons icy cold water
1 teaspoon salt
Pinch of sugar
1 organic egg yolk for brushing

In a food processor, mix flour, salt and sugar until combine. Add cold butter slices, pulse until coarse texture achieved. Add icy cold water, pulse until dough roughly forms. Transfer dough onto counter, put the crumbles together with your hands, cover with plastic wrap tightly, and chill in the fridge for 30 minutes. 

Preheat oven to 375 F degrees. 

Take dough onto lightly floured surface. Divide in half, while working with one half, cover the rest with plastic wrap, and roll out each one with pastry roller into thin rounds. Place sautéed mushrooms, minced garlic, thyme and rosemary on the center of the dough, add trimmed brie on top, cover with dough tightly. Press the dough edges well, make sure brie is secure.  

Transfer brie pie onto parchment paper lined baking sheet, brush with egg yolk evenly. Bake for 25-30 minutes or until golden brown on top. Use seasonal cookie cutter, and decorate pie with left over dough pieces if desired.

Serve pie with jam and grapes or radishes. 

Bon appetite !!




                                                                                OLIVE FOUGASSE
                                                                                Makes 2 Fougasse, About 12 Servings
                                                                                154 Calories Per Serving

Fougasse is a tear and share bread from South of France, is commonly formed into a flat leaf shape, but taste - texture is similar to an Italian focaccia. You can make this delicious bread with sun dried tomatoes, olives, fresh herbs, onion, or cheese, whatever you prefer..It’s ideal for casual get together parties, especially if served with fresh&dry fruits, nuts, jam/honey, artisanal cheese and charcuterie. Next time just skip the chips and salsa, and impress your friends in big time with this easy but amazingly flavored starter.

Ingredients For Poolish:

165 grams-1 1/4 cups- organic unbleached all purpose flour
165 grams-2/3 cup- warm water
1 teaspoon active dry yeast

Ingredients For Bread:

1 cup Kalamata olives, pitted and sliced
1 teaspoons fresh herb mixture, thyme, rosemary..
1 teaspoon olive oil

In a medium bowl, mix all the ingredients above until coated and marinated 

Night before poolish
185 gram-slightly less than a 1 cup- warm water
310 gram-2 1/3 cup -organic unbleached all purpose flour
25 gram-3 tablespoons- organic rye flour
1 teaspoon salt

Pour warm water into overnight activated polish, mix until polish diluted completely.

In a standing mixer, hook/dough attachment inserted, pour flour and salt, mix for a minute. Add diluted polish mixture, mix on high speed for 10-12 minutes or until dough became shiny and smooth. Add marinated olives, and mix altogether for another minute. Transfer sticky dough into lightly oiled bowl, cover with plastic wrap, and let it rise for 1 hour or until doubled in size.

Gently transfer dough onto floured surface, and cut in half. Gently pull the dough out from edges, or using rolling pin shape half inch thick rectangular. Using sharp small knife or tip of scraper, make a big cut on the center, then cut 2 inch long diagonal slashes on left and right side of the center. Open/pull slashes apart with your fingertips. Transfer fougasse onto well floured parchment paper lined baking sheet. Strech the dough and shape it again, sprinkle some flour on top. Cover loosely with plastic wrap and let it rise second time about 45-60 minutes.

Preheat oven to 465 F degrees with pizza stone.

Bake fougasse for 10 minutes. 

Bon appetite !!




                                                                LEEK AND CHEESE STUFFED SOFT SPELT PRETZEL
                                                                Makes 8 Pretzels
                                                                320 Calories Per Pretzel

Homemade pretzels are so much easier than you think, and 100 times tastier than store bought counters.. When they are freshly baked no one can resist them; they are delightful for breakfast or anytime during the day for snacking. Soft, easy to work with dough is rolled out into long narrow sheet, and stuffed with sour yogurt, cheese and leek filling.  The only tricky part is you need to boil them for a minute for each side in baking soda mixed water before baking.. For filling you can use whatever you like; spinach, artichoke heart, broccolini florets, plain cheese.. If you add little bit of sugar into the dough and fill with sweet filling (apple sauce, red bean paste.. ) they will turn into amazing dessert.. So good, you can not enough of them..

Ingredients:

3 cups organic unbleached all purpose flour
1 cup organic spelt flour
1 1/2 cup + 1 tablespoon warm water
1 package active dry yeast
2 teaspoon salt
2 teaspoon sugar
2 tablespoons unsalted butter, soften at room temperature
7-8 cups water
1/2 cup organic baking soda
Sea salt for garnish
 

In a medium bowl, mix water, sugar and yeast until blend. Let yeast activate for 10 minutes. 

In a standing mixer-fitted with hook attachment-, mix flour and salt until blend. Add soft butter, mix until combine. Add yeast mixture, on medium high speed, mix until dough became soft and shiny. Transfer dough into lightly oiled bowl, cover with plastic wrap, and let dough rest for 1 hour or doubled in size. 

Take dough onto lightly floured surface, knead for a minute. Divide it into 8 equal pieces. While working with one piece of dough, cover the rest with clean kitchen towel. Using pastry roller, roll out each piece about 20 “ by 3 “ rectangular shape. Place filling in the center, then roll back into a rope shape or put sides together tightly, pinching the edges to make sure all the fillings is completely encased in the dough. Shape rope into pretzel. 

Preheat oven to 400 F degrees. 

In a large pot, fill with water and baking soda, bring it to a boil. Using spider or flat spatula, drop each pretzel into boiling water, and boil for 30 seconds each side. Drain pretzel, then place onto parchment paper lined baking sheet. Brush the top of them with egg yolk, sprinkle sea salt. Bake pretzels for 15 minutes or golden brown on top. 

Filling Ingredients:

2 organic leeks, white part only, thinly sliced
1 organic garlic clove, minced
1 teaspoon grapeseed oil
1/2 cup plain yogurt
1/2 cup sharp cheddar, grated
1/2 cup less fat cream cheese such as neufchatel cheese
1/2 teaspoon red pepper flakes
Freshly ground pepper to taste

In a skillet, pour grapeseed oil and sauté leek and garlic until tender. Add yogurt, cream cheese, cheddar, red pepper flakes and pepper, mix until combined. 

Bon appetite !!




                                                        SAVORY PALMIER & SWEET RICOTTA SFOGLIATELLA
                                                        Makes 14 Palmier And 12 Sfogliatella
                                                        121 Calories Per Palmier, 134 Calories Per Sfogliatella

These wonderful Christmas pastries are made from same dough; slightly sweet ricotta filled Sfogliatella ( mussel shape flaky layers Italian delicacy ) and sour cheese, roasted red peppers and olive stuffed palmier.. I didn’t use traditional recipes, these are completely improvised, made with yeast dough and less fat + sugar.. Both are delicious, irresistible and guaranteed they will make you come back for more.. They can be perfect gift for food lovers or great appetizer for parties !!


Ingredients For Sfogliatella: 

2 large organic eggs, lightly whisked
1 cup organic plain yogurt
1/4 cup water, warmed at 104-110 F degrees
1/4 cup grapeseed oil or any kind oil
2 teaspoons active dry yeast
1 tablespoon organic sugar
1 tablespoon organic white vinegar
1 teaspoon salt
3 1/2 cup organic unbleached all purpose flour
1/2 teaspoon baking powder
4 tablespoons organic unsalted butter, melted for brushing layers
1 organic egg yolk for brushing top
1 tablespoon organic powder sugar for dusting

Sfogliatella Filling:

5 tablespoons hand dipped fresh ricotta cheese
1 organic lemon, zest
1 tablespoon organic powder sugar
1 organic vanilla bean, seeds only

In a medium bowl, mix all the filling ingredients together until blend. 

In a small bowl, mix warm water, sugar and yeast until yeast dissolved completely. Let yeast to activate for 5 minutes. 

In a large bowl, mix flour, baking powder and salt. Make a well in the center of the bowl, add whisked eggs, yogurt, vinegar and oil. Knead dough until smooth and not sticky anymore. Transfer dough into lightly oiled bowl, cover with plastic wrap, and place into warm room. Allow dough rise for 30 minutes. 

Transfer dough onto lightly floured surface, divide it into 12 equal pieces. Cover pieces with clean kitchen towel, and let them rise for 30 minutes. Using pastry pin, roll out 6 pieces as close to paper thin. Brush melted butter on their surface and stack them together. Repeat the same process with other 6 pieces, and cover with plastic wrap until making palmier.

Preheat oven to 350 F degrees. 

Take 6 layers sheet onto lightly floured surface, roll out again until paper thin, then tightly roll over itself like a jelly roll. Cut log into 1/2” slices. Gently press with your fingers onto each slice and make rounds. Place teaspoon filling on center of the dough and fold/press edges for secure sealing. 

Transfer Sfogliatella onto parchment paper lined baking sheet. Brush egg wash on their top. Bake them for 25-30 minutes or until lightly brown on top. When they are cool completely, dust with powder sugar. 

Palmier Filling Ingredients:

2 organic roasted red pepper, minced
4 tablespoons goat feta, hand dipped fresh ricotta and mascarpone cheese mixture
1/4 lb. organic spinach, cooked in boiling water for 2 minutes, then drained and squeezed, chopped
Freshly ground pepper
Handful mix olives, chopped 

In a bowl, mix all the filling ingredients together until combined. 

Preheat oven to 375 F degrees. 

Transfer 6 layers dough sheet onto lightly floured surface, spread filling ingredients evenly. Start rolling dough from shorter edges through to center, and roll other shot edge through center to meet with other. Wrap log with plastic wrap, roll together gently. Discard plastic wrap, cut 1” slices from log. 

Transfer palmier onto parchment paper lined baking sheet. Bake for 15 minutes or until lightly golden on their edges. 

Bon appetite !!




                                                                RED BEAN PASTE SWIRLED SOFT BREAD
                                                                Makes 1 Loaf, About 12 Slices
                                                                224 Calories Per Slice

This super soft, incredibly delicious brioche kind a bread flavored with home made adzuki bean paste for killer taste. This bread is amazing by itself, but they can transform into heavenly taste if you make grill cheese sandwiches with them. Soft, slightly sweet and decadent.. You can use chocolate or Nutella instead of adzuki bean paste if you prefer.. This can be super special Christmas bread or regular weekend treat for family..

Adzuki beans - small red beans, originated from China – are excellent source for protein, fiber, vitamin ( especially vitamin B ) and minerals ( potassium, magnesium, zinc, iron, copper and manganese ); and at the same time low in fat content. Like other beans, you need to soak them for overnight, then cook in the boiling water until tender.

Bread Ingredients:

2 2/3 cup organic unbleached bread flour
2 teaspoons organic sugar
Pinch of salt
2 large organic eggs
6 tablespoons organic soy milk or any kind milk, warm
2 tablespoons honey
1 full teaspoon active dry yeast
5 tablespoons organic unsalted butter, melted and clarified-reduced into 4 tablespoons
1 organic egg yolk for brushing
2/3 of the red bean paste, recipe follows

Red Bean Paste Ingredients: 

1 cup organic adzuki beans, soaked overnight, drained and cooked in boiling water until tender
1/3 cup organic sugar

In a food processor, mix bean and sugar until becomes smooth paste. If the paste is too watery, place in a sauté pan, stir continuously until turns into thick spreadable paste. 

In a small bowl, mix warm milk, sugar and yeast until yeast dissolved completely. Allow it to activate for 5 minutes. 

In a standing mixer, fitted with dough /hook attachment, mix flour, and salt until combine. Add yeast mixture, eggs, honey and butter, mix about 5-7 minutes until dough start to slap on sides of the bowl, or becomes smooth and shiny. Transfer dough onto lightly oiled bowl, cover and let it rise for 50-60 minutes. If you have time, keep dough in the fridge for 4-5 hours to develop more flavor (optional ). 

Transfer dough onto lightly floured surface, gently knead for a minute, and divide it in half. Roll out first piece into rectangular shape, spread red bean paste, then roll into a log. Cut log lengthwise in half. Put two ends together on top and braid two pieces together. Securely squeezed two ends of braid and make a circle. Place circle into 9” by 5” loaf pan. Repeat same process for other piece. Loosely cover the loaf pan and let dough rise for 1 hour.  

Preheat oven to 350 F degrees. 

Brush with egg yolk evenly. Bake bread for 25 to 30 minutes.  

Bon appetite !! 




                                                                    TANGZHONG CHEESE & GARLIC KNOTS
                                                                    Makes 24 Garlic Knots
                                                                    95 Calories Per Garlic Knot

My family loves super soft, fluffy and sweet Japanese style bread, especially if we are making the grill cheese sandwiches. I was searching and trying many different methods to achieve heavenly softness, and now I know the secret ingredient which is kind a  “ flour paste” , cooked bread flour and water that named “Tangzhong”.. It’s so easy to make and creates better rise and softer bread. I’ve made garlic & cheese knots with this amazing method, and knots turned into soft mini pillows that disappeared in your mouth in a second. I'm posting two versions of the bread recipe for more experiments. So delicious, satisfying and comforting in every way..

Tangzhong Ingredients:

1/3 cup organic bread flour or unbleached all purpose flour
1 cup water

In a saucepan, whisk water and flour well, cook on medium high heat until thickened, spoon lines stay at the bottom of the pan.

Transfer Tangzhong into small bowl, cover with plastic wrap tightly. Plastic wrap should touch/cover the surface of the dough. Let dough cool in room temperature. You can keep Tanzhong in the fridge for couple of days.

Garlic Knot Ingredients: 

350 gram ( 2 2/3 cups ) organic bread flour or unbleached all purpose flour
55 gram ( 5 1/2 tablespoons ) organic sugar
1 teaspoon salt
1 large organic egg
1/2 cup organic soy milk or any kind milk; warmed at 104-110 F degrees
120 gram prepared Tanzhong ( just a little more than half of the whole Tangzhong )
1 package active dry yeast
3 tablespoons organic unsalted butter, soften at room temperature
1 organic egg yolk for brushing the top

Cheese-Garlic Mixture: 

4 tablespoons French feta goat cheese, crumbled
2 tablespoons mascarpone cheese
2 tablespoons organic cream cheese
1 teaspoon organic garlic granules
2 teaspoons organic minced onion 
Handful  organic fresh herb mixture, such as parsley, basil, thyme..

In a medium bowl, place all the ingredients for cheese mixture, mix until combined. Set aside.

In a small bowl, mix warm milk, sugar and yeast until yeast dissolved completely. Allow it to activate for 5 minutes.

In a small bowl, mix Tangzhong with whole egg until combined. 

In a standing mixer, fitted dough /hook attachment, mix flour, and salt until combine. Add yeast mixture, egg &Tangzhong mixture, honey and butter, mix on medium high speed, about 5-7 minutes until dough start to slap on side of the bowl, or becomes smooth and shiny. Transfer dough onto lightly oiled bowl, cover and let it rise for 50-60 minutes.

Preheat oven to 350 F degrees. 

Transfer dough onto lightly floured surface, and gently knead for a minute, than divide in half. Using pastry roller, roll out each piece into about 14” by 8”rectangular shape. Spread half of the cheese mixture evenly on the surface, lengthwise cut in half than cut each sides in half inch thick strips. Take each strip, make a gentle knot, and place into cast iron pan. Repeat the same process with rest of the dough. Make sure leave little room between each one, do not over crowd the knots, they will get bigger in the oven.

Brush egg yolk on top evenly. Bake bread for 30 minutes while covering with aluminum foil after starts to golden brown on top. 

Second Version Of Soft Bread: 

Transfer dough onto lightly floured surface, gently knead for a minute, and divide it in 4 equal pieces. Make balls, cover and let them rise for 15 minutes. Using pastry roller, roll each ball into rectangular shape, and fold long sides on center, like an envelope. Roll out again each envelop about 8 to 9 inches long, and roll over itself like a cigar. Place each one next to other into lightly oiled bread pan, cover with plastic wrap and let them rise for 40 minutes. 

Preheat oven to 350 F degrees. 

Brush egg yolk on top. 

Bake bread for 30-35 minutes while covering the top with aluminum foil after 15 minutes.

Bon appetite !!




                                                            SWEET ALMOND - RAISIN LAYERED FLOWER PASTRY
                                                            Makes 18 Slices                                                            
                                                            266 Calories Per Slice

It’s another amazing afternoon/weekend treat; super soft and sweet pastry layers are loaded with almond, walnut, raisin and dry cherries. Perfect balance of sweet almond & walnut and dried sour cherries & raisin wrapped in insanely tasty dough for simple yet elegant pastry. Shape and taste of this pastry can be true conversation topic on your table. Slightly sweet, crunchy & soft, delicious and absolutely addictive..

Ingredients: 

1 cup organic warm soy milk or any kind milk
3 tablespoons organic sugar
1 package active dry yeast
3 tablespoons organic unsalted butter, slightly melted
1 tablespoon grapeseed oil
1 organic egg
Pinch of salt
3 1/4 cup organic unbleached all purpose flour
1 organic egg yolk for brushing 

In a small bowl, add warm milk, sugar and yeast, mix until yeast is dissolved. Allow it to activate for 5-10 minutes. 

In a large bowl, add flour and salt. Mix until combined. Make a well in the center of the bowl, add whisked egg, yeast mixture, oil and melted butter. Knead dough until smooth and elastic. Transfer dough into lightly oiled another bowl, cover with plastic wrap and let it rest for 1 hour or until dough is doubled in size.  

Transfer dough onto lightly floured surface. Knead and divide into 4 equal pieces. Roll out each piece, using with pastry roller, about 15” round. Place first sheet onto parchment paper lined baking sheet, spread some of the filling evenly. Add another sheet on top, and spread same amount of filling. Repeat the same process with other two sheet, end up with 4 layers pastry. Place small bowl on the center of the dough, than make 4 cuts around the bowl- clockwise-12, 3, 6, and 9. Cut each piece in 4, so end up with 16 slices. Hold each slice carefully, and turn on -counterclockwise- left twice. Take the center bowl out. Brush pastry with egg yolk. Let dough rise for 10 more minutes on the baking sheet. 

Preheat oven to 400 F degrees. Bake pastry for 20 minutes, while covering with aluminum foil last 7-10 minutes. 

Filling Ingredients: 

1 1/2 cup organic almond
1 1/2 cup organic walnut
2 teaspoon organic cacao powder
3/4 cup organic sugar
1 teaspoon cinnamon
2 organic egg whites
1/2 cup organic raisin-dry cherry mixture 

Preheat oven to 375 F degrees. 

Place almonds and walnuts onto parchment paper lined baking sheet. Roast nuts for 10 minutes or until slightly browned. Let them cool. 

In a food processor, mix almond, walnut, sugar, cacao and cinnamon until roughly chopped. Transfer mixture into a bowl, add egg whites and raisin, mix until combined. 

Bon appetite !!




                                                                                    POTATO BUNS
                                                                                    Makes 16 Buns
                                                                                    175 Calories Per Bun

Ahh, these old fashioned, truly American classic buns make everything taste better; because of mashed potatoes giving them a characteristic lightness, tender and moist texture ( potato starches absorb more water than wheat starch).. Nothing can beat the homemade buns; soft, delicious and heavenly tasty, they are perfect for both burgers and sandwiches....

Ingredients:

2 organic Golden Yukon potatoes, diced and boiled in water until fork tender, then finely mashed
2 organic eggs, 1 yolk separated for brushing
3 tablespoons grapeseed oil or any kind oil
1 1/2 teaspoons salt
1 cup organic sprouted spelt flour
3 1/2 cups organic unbleached all purpose flour, 1/3 cup more for kneading and shaping
1 package active dry yeast
1 1/2 tablespoons organic sugar
1 1/2 cups organic soy milk, warmed at between 95 to 114 F degrees 

In a medium bowl, add warm milk, sugar and yeast, mix until combined. Allow to yeast activate for 10 minutes. 

In a large bowl, mix flour and salt until combined. Add mashed potatoes and mix with a fork until blend. Make a well in the center of the bowl, add eggs, grapeseed oil and activated yeast mixture. Knead dough until smooth and not sticky anymore. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Allow dough to rise for 1 hour or until doubled in size. 

Preheat oven to 375 F degrees.

Transfer dough onto lightly floured surface, punch down couple of times, knead for a minute. Take mandarin size pieces each time, and make a ball shape. Place buns onto parchment paper lined baking sheet, brush with egg yolk. Sprinkle sesame seeds evenly on top. 

Bake buns for 20-25 minutes or until golden brown on their top. 

Bon appetite !!




                                            DEEP DISH SWEET POTATO, ASPARAGUS & MUSHROOM QUICHE
                                                 Makes 8 Servings
        
                                         392 Calories Per Serving

Whether it's brunch or lunch; this deep dish quiche has layers of flavor, healthy crust and daily needs vegetables.. Delicious and nutritious crust is made with mixture of barley, quinoa and all purpose flour, and filled with spring delicacies sautéed asparagus, mushrooms and sweet potatoes.. This is really "feel good about yourself" kind a pastry for weekends..

Ingredients For Crust:

1/2 cup organic barley flour
1/2 cup organic quinoa flour
1/3 cup organic flax meal
1 2/3 cup organic all purpose flour
5 tablespoons organic unsalted cold butter, sliced
1 teaspoon salt
1 tablespoon organic sugar
14-15 tablespoons icy cold water

In a food processor, add flour, salt and sugar; pulse until combined. Add cold butter slices and pulse until became coarse flour. Add water and pulse until dough forms roughly, starts to slapping on sides.

Transfer dough onto lightly floured surface, make a ball shape, cover with plastic wrap tightly and chill in the fridge for 30 minutes.

Preheat oven to 400 F degrees.

Take dough onto lightly floured surface, using pastry roller, roll out dough larger than 9" diameter oven-safe, deep baking dish. Place dough into baking dish, trim edges from desire height. With a fork, prick bottom of the dough, cover with parchment paper and fill with baking peas.
Bake quiche shell for 15-20 minutes. Take out the peas and parchment paper carefully. Start layering asparagus, sweet potatoes and mushrooms evenly, pour milk-yogurt-egg mixture on top. Bake quiche for 40-45 minutes or until filling start to set, and golden brown on top. You can cover the quiche with aluminum foil if starts to brown too early. Let quiche rests for 30 minutes before serving.

Filling Ingredients:

8-10 stems organic asparagus, thick stems are peeled, chopped and sautéed
3 medium organic Portobello mushrooms, sliced thinly and sautéed
2 small organic sweet potatoes, sliced thinly, and boiled in water until tender
1/2 cup organic soy milk
1/2 cup plain yogurt
2 organic eggs
1 1/2 cup aged cheddar cheese, grated
Sea salt and freshly ground pepper to taste

In a medium bowl, whisk eggs, milk and yogurt. Add cheese, and mix well until combined. Set aside.

Bon appetite !!



                                                PUMPKIN-CHEESE STUFFED PUMPKIN BUNS
                                                     Makes 12 Buns
                                                     228 Calories Per Bun

'Tis the pumpkin season again.. Get the best of the season while you can. I'm a big fan of pumpkin anything, during the fall; kitchen counter is always fully covered with all kind of pumpkins, and fridge is loaded with roasted & puréed pumpkin. I always love Asian style soft-sweet buns, but how about pumpkin-y soft, fluffy, and slightly sweet pumpkin buns with pumpkin-cheese filling that literally melts in your mouth.. Could anything get any better than that ? I shaped mini pumpkins with a baker's twine-tight them several times-, but you can simply cut from 6 corners to achieve similar look. They are great for breakfast, lunch and dinner, or excellent snack to go with tea & coffee..Even I served them with an appetizer at my Halloween party. They also can be amazing conversation piece on your Thanksgiving table. You'll be addictive these super delicious, soft and pumpkin-y pillows; the only problem you need to control yourself from eating them all.

Ingredients For Bun Dough:

460 gram organic bread flour or all purpose flour
150 gram organic pumpkin puree
1 large organic egg, beaten
80 mlt. warm water
80 mlt. warm organic soy milk
20 gram organic sugar
50 gram organic unsalted butter, soften
1/2 teaspoon salt
1 teaspoon active dry yeast
1 organic egg yolk for brushing

In a small bowl, mix water, milk, sugar and yeast. Allow it to activate for 10 minutes or until thick bubbles cover the surface.

In a standing mixer, attached with a dough hook, pour all the ingredients, and mix for 5-6 minutes or until dough starts to slap on the edges of mixing bowl. Dough will be sticky and elastic. Transfer dough into lightly oiled bowl, cover with plastic wrap, and let dough rise for 1 hour.

Take dough onto lightly floured surface, knead for a minute. Divide it into 12 equal pieces. Roll out each ball -or open by hand -
around 5 to 6" round, place teaspoon filling, and close all the corners tightly. Make a ball again while covering the filling with dough. Use baker's twine, tight  like a pumpkin. Repeat same process with others. Let them rise second time for 20 minutes.

Preheat oven to 350 F degrees.

Transfer mini pumpkins onto parchment paper lined baking sheet. Brush with egg wash carefully. Bake pumpkin buns for 20 minutes or until lightly golden on top.

Filling Ingredients:

4 ounce feta cheese or cream cheese ( your choice )
1/2 cup organic pumpkin puree
2 tablespoon sugar
1/2 teaspoon cinnamon

With a hand mixer, smooth all the ingredients together.

Bon appetite !!




            GARLIC NAAN-WICH WITH SPINACH-PECAN FALAFEL AND OVEN ROASTED SWEET POTATOES
            Makes 4 Naan-wiches
            Calories

Everyday can be naan-wich day for us..Homemade garlic naan is one of our favorite base for sandwiches, especially if they stuffed with spinach-pecan falafel ( of course they are not deep fried, oven baked version), oven roasted sweet potato fries, roasted red pepper slices, microgreens, feta crumbles and spicy hot pepper sauce. Stuffing options are endless, whatever you like, whatever you have..

Spinach- Pecan Falafel:

1 1/4 cup organic cooked garbanzo beans
1/2 cup organic pumpkin puree
1/4 cup organic pecan
2 garlic cloves
1/2 organic lemon, juiced
1/2 tablespoon olive oil
Big handful organic spinach
Handful sunflower sprouts
2/3 teaspoon salt
Pinch of paprika
Pinch of cumin
2-3 tablespoons organic all purpose flour

Preheat oven to 350 F degrees.

In a food processor, mix everything-except flour until combined. Transfer mixture into large bowl, add flour, mix with a spoon until dry-easy to handle kind dough forms.

Using ice cream spoon, place falafel balls onto parchment paper lined baking sheet. Bake them for 18-20 minutes.

Garlic Naan Bread:
Makes 8 Bread

1 cup warm water
1 package active dry yeast
1/2 cup organic warm soy milk
1/2 cup plain organic yogurt
1 tablespoon olive oil
1/2 tablespoon organic sugar
1 teaspoon salt
1 large organic garlic clove, grated
2 1/2 cup organic all purpose flour
1 1/2 cup organic whole wheat flour, more if needed
Olive oil and minced 2 garlic cloves for topping

In a medium bowl, add water, milk and sugar. Add yeast, mix with well. Allow yeast to activate for 10 minutes.

In a large bowl, add all purpose and whole wheat flour, and salt, mix well. Make a well in the center of the bowl, add yogurt, olive oil, minced garlic and activated yeast mixture. Knead dough until is not sticky and becomes smooth. Transfer dough into lightly oiled bowl, cover with plastic wrap, and let it rise for 1 hour.

Transfer dough onto lightly floured surface, knead for a minute, divide it into 8 equal balls. While working with one ball, cover the rest with a kitchen towel or plastic wrap. Gently flatten the dough ball with your fingers, make 7-8 inches round.

In a lightly oiled hot pan, cook naan until lightly golden on both sides. When bread is still hot, brush with olive oil and sprinkle minced garlic on top. Repeat the same process with other dough balls.

For serving, place naan bread on serving plate, add 2-3 falafels, oven roasted sweet potato fries, roasted red pepper slices, and microgreens. Sprinkle feta crumbles over them and drizzle hot spicy pepper sauce on top of everything.

Bon appetite !!



                                            
                                                     MIX WHOLE GRAIN SEED LOADED SOURDOUGH BREAD
                                                     Makes 1 Loaf ( About 18 Slices )
                                                     193 Calories Per Slice

I've been baking bread for quit awhile, and I can say this is the best bread I've ever made. I used homemade sourdough starter ( my wild yeast was almost 5 years old, decided to start all over again, first 2 days fed with pineapple juice ( real one, no sugar added ), then continued to feeding with just organic whole wheat flour and drinking water. End up with liveliest healthy sourdough starter ever; recipe follows ), quinoa + spelt flour besides whole wheat, sunflower & pumpkin and poppy seeds..Why is sourdough ( wild yeast ) is better for your health than quick risen commercial yeast ? The longer fermentation time of sourdough bread breaks down protein into amino acids and make more digestive bread.. Sourdough bread is basically a fermented food and like others it's good for your health; helps creating happy+ healthy intestinal flora.. It has a low glycemic impact on your metabolism ( good for diabetics ! ), plus better storage life, and unique sour flavor.. The only thing you really need is time for slow fermentation, it's about 3 days.. Rest is easy and joyful.. You need this bread in your life, so delicious, wholesome and tastes out of this world; makes you start dancing around the dinner table, guaranteed..


First Day Evening:

200 gram water
120 gram sourdough starter
236 gram organic whole wheat flour

Mix all the ingredients, cover with plastic wrap and keep it on the kitchen counter for overnight.

Second Day Morning:

First day mixture
274 gram water
85 gram organic quinoa flour or rye flour
250 gram organic all purpose flour
170 gram organic spelt flour
11 gram salt
2 tablespoons honey
4 tablespoons organic sunflower seeds
2 tablespoons organic pumpkin seeds
1 tablespoon organic poppy seed

In a standing mixer with a dough hook attachment, mix all the ingredients together about 10 minutes. Transfer dough into lightly oiled bowl, cover with plastic wrap and keep in the fridge for 24 hours.

Third Day Morning:

Transfer dough onto lightly floured counter, form into a boule. Place into well floured rising basket while the seam side on up-facing to you-, cover with kitchen towel and keep at room temperature for 5 to 6 hours.

Preheat oven to 475 F degrees. Place cast iron Dutch oven into oven rack. Make sure Dutch oven heats well for 30 minutes.

With a parchment paper help, transfer dough into hot Dutch oven while seam side on down. With a sharp razor, make couple cuts on bread surface. Cover and bake for 30 minutes, then reduce temperature to 425 F degrees and bake bread 15 more minutes..

Transfer bread onto cooling rack, and make sure it will be cool for at least 1 hour..

Sourdough Starter: Thanks to Breadtopia

Organic whole wheat flour
Unsweetened pineapple juice
Drinking water

Mix 3 1/2 tablespoons organic whole wheat flour and 1/4 cup unsweetened pineapple juice. Cover and set aside at the room temperature for 48 hours. Each day 2 or 3 times stir vigorously.

Add 2 tablespoons whole wheat flour and 2 tablespoons pineapple juice. Cover and keep on the room temperature for 48 hours, again stirring vigorously 2-3 times a day..

Add 5 1/4 tablespoons whole wheat flour and 3 tablespoons drinking water. Cover and set aside for 24 hours.

Add 1/2 cup whole wheat flour and 1/4 to 1/3 cup drinking water. Your starter will be ready by now. You can keep it in the fridge for indefinite time, and feed it equal amount of flour and water ones a week..

Bon appetite !!




                                                                        TOURTE MILANESE
                                                                   Makes 10 Slices
                                                                   316 Calories Per Slice

I'm trying to design our buffet style Easter brunch menu, and looking for something different, something colorful + egg-y, something exciting but extremely tasty as well.. Quiche, omelette, egg benedict, devil eggs.. Sounds not interesting to me, then tourte Milanese came into my mind.. It fit perfectly every criteria I was looking for, plus I can prep and cook the entire tourte a day before and just bring it to a room temperature or lightly warm it up in the oven before serving.. Of course my version is a vegetarian (without ham + heavy on the veggies but easy on the cheese ) has layers of veggies and endless flavors; scramble eggs, spinach + kale + dandelion greens, sauteed garlic mushrooms, roasted red bell peppers and just a touch of cheese.. ANDD the best part; all the ingredients wrap into beautiful homemade pie / puff pastry blanket.. Either for celebration or just for weekend brunch, this is an absolute conversation piece; it won't be just an eye candy, when you get the first bite it will put a big smile on your face..

Ingredients For Pastry:

1 cup organic einkorn flour
1 cup organic quinoa flour
1 cup organic unbleached all purpose flour
5 tablespoons organic unsalted butter, cold, sliced
16 tablespoons cold chilly water
1 teaspoon salt
1 teaspoon sugar

In a food processor, add flour, salt and sugar. Pulse couple of times and mix until combined. Add cold butter, pulse until combined. Add cold chilly water, pulse just enough to form the dough. Dough should be crumbly.

Transfer dough onto plastic wrap, cover tightly, and squeeze with your hands, put together all the pieces, shape in to a disk. Place dough into fridge for 30 minutes.

Preheat oven to 350 F degrees.

Take dough onto lightly floured surface, reserve 1/3 of the dough for top.. Using pastry roller roll out large enough to cover spring pan edges. Transfer dough into lightly oiled spring pan. Add scrambled eggs first, then sautéed garlic-y mushroom, roasted red bell peppers, spinach + kale mixture and repeat layers again.. Sprinkle grated aged cheddar on top.. You can sprinkle more cheese in between other layers if desired..Cover tourte with reserved 1/3 dough- you can make different decorations- as a top, gently press edges, and seal the bottom and top pieces together.

Brush with egg yolk. Bake tourte for 55-60 minutes. End of the cooking period you can cover the top with aluminum  foil if color is darkening more than golden. Rest tourte 30 minutes before remolding.

Filling Ingredients:

8 organic eggs, whisked with salt and freshly ground pepper, scrambled
5 organic red bell peppers, roasted in the oven until skin charred, placed in a bowl, cover with plastic wrap for 5 minutes then peel all the skins, sliced thinly
1 bunch organic spinach
1 bunch organic kale
1 bunch organic dandelion
10 organic shitake mushrooms, sliced thinly
2 organic portobello mushrooms, sliced
10 organic cremini mushrooms, sliced
2 organic garlic cloves
Sea salt and freshly ground pepper to taste
1/2 cup grated cheddar cheese
1 organic egg yolk, for brushing

In a large pot, bring large amount water into boiling, cook greens in batches.. Drain and when they are cool enough to touch, squeeze with your hands as much liquid out as you can.. Chopped with knife into small pieces. Set aside.

In a pan, add 1 teaspoon olive oil and garlic, then add all the mushrooms. Season with salt and pepper. Sautee mushroom until tender. Set aside.

Bon appetite !!




                                                                         HOT CROSS BUN
                                                                         Makes 17 Buns
                                                                         277 Calories Each Bun

Easter is around the corner, that means hot cross bun season !! These aromatic buns are Easter tradition, typically served on Good Friday, the Friday before Easter Sunday.. According the old English tale that hot cross bun baked in Good Friday will stay fresh throughout the following Easter.. Even some bakers believed if they keep one bun and hang somewhere in the kitchen on Good Friday that would bring all the luck- meant; all the yeast dough will rise successfully that year - I'm not sure about their magical power, but one thing for sure they are super delicious, either plain or toasted with cheese.. These soft pillows are spiced with cinnamon, nutmeg, all spice and orange zest; and sweetened naturally with currants, orange juice and honey... If you've never tried to baking them before, you should hop in this recipe.. Guaranteed you won't be regret..

Ingredients For Buns:

1 1/2 cups organic currants, soaked with 1 orange juice and 1 tablespoon rum for overnight, mixed occasionally, drained
5 3/4 cup organic flour mixture ( I used 1 1/2 cups organic einkorn flour + 1/2 cup organic quinoa flour + rest organic all purpose flour )
2 large organic eggs, whisked
3 tablespoons organic unsalted butter, very soften at room temperature
1 cup organic milk, warm
1/2 cup freshly squeezed orange juice
1 organic orange zest
1 1/2 package active dry yeast
4 tablespoons organic sugar or honey
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 organic egg yolks for brushing

In a standing mixer fitted with dough attachment, add flour, spices and salt. Mix until combined.

In a small bowl, add milk, sugar and yeast. Mix well and let it activate for 5 minutes.

Add yeast mixture, whisked eggs, soften butter, orange juice and zest into flour mixture. Mix on medium speed, until dough is not sticky. Add currants, knead until corporates.

Transfer dough into a lightly oiled bowl, cover with plastic wrap, and let it rise for 1 hour, or until dough is doubled in size.

Transfer dough onto lightly floured surface, and divide into 17 equal pieces. Shape each one like a ball. Transfer buns onto parchment paper lined baking sheet, cover loosely and let them rise second time for 20 minutes. Brush egg yolk on their top.

Preheat oven to 375 F degrees. Bake buns for 20 minutes.

Icing Ingredients:

1 cup organic powder sugar, sifted
1-2 tablespoons water

In a small bowl, mix sugar and water until blend completely. Pipe icing thinly as possible on bun's top.

Bon appetite !!
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