Circle of Dreams

This week, the department will deal with conjunctivitis sourdough starter home. As a culture has to prepare the five days prior to the preparation of breads. I recommend baking the breads with stone slope - fireproof baking stone. Place the bottom of the stone bread oven and put it during baking.

Basic recipe as a culture

As a culture is the basis for complex, high-quality bread. When used sourdough natural yeast bread making. After prepare the first time as a culture, a lot of patience and love, all that remains will "refresh" it once every 72 hours with flour and water.

The stages being prepared as a culture to get maximum flavor and wonderful bread. Ingredients in the recipe are making a pound starter. To speed up the process of proving, especially on cold days, you can add 10 g of fresh yeast flours and water.

Step one:

√ 1 cup (240 grams) of water

√ 2 tablespoons (40 grams) of dark raisins

√ 2 tablespoons (20 grams) sugar

The second stage:

√ 2 cups (280 g) bread flour sifted

Third stage:

√ dough second stage

√ 1 cup water

√ 2 1/2 cups bread flour, sifted

To refresh as a culture:

√ 2 cups water (400 ml)

√ 3 1/4 cups (400 g) bread flour sifted

√ 200g pastry third stage

Step One: Place the water, raisins and sugar in a bowl and chill. Set aside three days at room temperature. Step B: Drain the water from the mixture prepared in the first stage a separate bowl and mix them with two cups of flour, until the dough is preliminary. Transfer the dough in a floured three hours of rest. Step Three: Transfer the dough to the bowl of a mixer and add 1 cup of water

And half 2 cups flour, place the dough hook on slow speed for about 5 minutes. Cover and leave another approximately 3 hours at room temperature. Refrigerate for another 72 hours. If you do not use the dough refresh it every 72 hours by adding flour and water in a ratio of 2 cups water and 1/4 cups flour 3 for every 200 grams Mhmbtzk. Once added mix in a mixer with a dough hook about 3 minutes. Leave for an hour at room temperature and refrigerate again for 72 hours. You can repeat any time left over dough.

Rustico

Marostica is a bread rich with the flavors, composed as a culture has just learned to prepare. It is also possible to convert as a culture surrogate listed below.

Materials (for 2 loaves):

√ 3 1/2 cups (500 g) bread flour

√ 3/4 cup (100 grams) of rye flour

√ 1/2 1 cup (360 grams) of water

√ 300g sourdough

√ 1 1/2 tablespoons (25 grams) of salt

Prepare the dough: a mixer with a dough hook to put 5 minutes on slow speed the flour and water (This helps the flour absorb water better). Stop the mixer, add as a culture and knead about 5 minutes at Aitit-binonit. Add the salt and put another about 2 minutes at medium speed (at this point the dough should easily break free from the side of the bowl). Cover the dough with a kitchen towel and let rise for about an hour. Divide the dough into two equal parts and form two balls. With a sharp knife cut grooves in the center of the ball-shaped X (to the bread opens). Cover the dough with a towel for a couple of hours. Preheat oven to 220 degrees and bake 40 minutes, until slightly browned.

As a culture surrogate home (almond dough):

√ 300 grams (less spoon 2 cups) flour

√ 1 1/4 cup (300 grams) of water

√ 10 g of fresh yeast

Mix all ingredients. Transfer to a bowl, cover with plastic and refrigerate until next day. Half an hour before working out cooling.

Sourdough bread with anise and olive oil. Taste Mediterranean

Sourdough bread with anise and olive oil

This bread combines Mediterranean olive oil and anise seeds. I like to eat it next Lbnh and olive oil.

√ 2 cups (280 g) bread flour

√ 1/2 1 (210 g) whole wheat flour

√ 1 1/4 cup (300 grams) of water

√ 200g sourdough

√ 1 tablespoon salt

√ 1 tablespoon (10 grams), anise seeds rinsed

√ 2 tablespoons olive oil

Prepare the dough: the bowl of a mixer with a dough hook about 5 minutes put the flour and water.

Cover with a towel and leave for half an hour at room temperature. Knead, add as a culture, and put about 5 minutes at Aitit-binonit.

Add the salt and anise seeds and put about 2 minutes at medium speed. Add the oil palms after another and continue kneading until the dough is released easily from the sides of the bowl. Put the dough in a bowl and floured hour and a half wait.

Remove the dough to the desktop. Creating two balls and cover with a kitchen towel for a couple of hours. With a sharp knife mark a square-shaped grooves bread and bake at 220 degrees for 35 minutes, until slightly browned. The bread I prefer to eat about half an hour after removing from the oven.

Creating a bread with a hole in the center: Divide the dough into 7 equal pieces and narrow them seven balls of equal size. Arrange 6 balls next to each other in a circle on the parchment paper. The seventh ball rolling pin roll out and place over the ring generated.

Creating a hole in the center. Cover with a towel and let rise for 3-2 hours. Place in the oven with baking paper and bake.

Bread topped with oats. A combination of flours

Sourdough bread topped with oats

Bread made up of three types of flours, wheat, rye, whole wheat flour and sourdough.

Materials (for 2 loaves):

√ 550 g (4 cups less than a tablespoon) bread flour

√ 1 cup (120 g) of rye flour

√ 1/2 cup (60 g) whole wheat flour

√ 360 g (1 1/2 cups) water

√ 300 grams of leavened dough hard

√ 2 tablespoons (30 grams) of sugar Demerara

√ 1 tablespoon (15 grams) of salt

√ 50g butter

√ 1 tablespoon (100g) Oatmeal

Put the flour and the water in the bowl of a mixer and knead 5 minutes at slow speed. Cover with a towel and place on the counter for half an hour. Add as a culture and sugar, put in 5 minutes on slow speed and increase to medium speed.

Add the salt and butter and knead until the dough is released easily from the sides of the bowl. Cover the bowl with a towel and let rise the dough time.

Split the dough in half, creating two balls and cover with a kitchen towel. Gently with a knife sticking out a square in the center of each ball, moisten with water to the top, and sprinkle it generously oats.

Let rise a couple of hours and preheat the oven to high heat (220-200 degrees) and bake 40 minutes, until slightly browned.

Cakes way

Independence Day is a wonderful opportunity for celebration outdoors, and what nicer picnic with family or friends? To add a section devoted to the party cause light on a picnic cakes - cakes that do not require refrigeration and survive natural conditions. happy Independence Day!

More food articles, recipes and recommendations Enter meet our food

Marzipan cake, coconut and strawberries

Soft cake suitable for a walk in nature, including any festive event. Coconut go great with marzipan and strawberry, and you should take advantage of the end of strawberry season before they disappear. It is important to use high-quality soft marzipan containing a high percentage of almonds.

Materials (for two templates Aingliskiik 3):

√ 500 grams of high quality marzipan, almonds least 50%

√ 4 eggs if L

√ Demerara sugar 2 tablespoons (30 grams)

√ potato flour 3 tablespoons (45 grams)

√ 3/4 cup shredded coconut (85 g)

√ heaping tablespoon of flour (15 g)

√ 1/2 teaspoon baking powder

√ pinch of vanillin

√ 2 protein from eggs when XL

√ 2 tablespoons sugar (30 grams)

√ 190 g butter / butter

√ 10 halved strawberries

Keep the meringue there (Kisses):

√ 2 protein from eggs when XL

√ least 1/2 cup sugar 2 Tbsp (80 g)

√ thirds cup powdered sugar

Decoration:

√ powdered sugar

√ 5 halved strawberries

Preparation: Preheat oven to 160 degrees. Marzipan soften the food processor and gradually put 3-2 eggs. Add Demerara sugar, potato flour, coconut flour, baking powder and vanillin. Blend until the mixture is smooth, add the remaining eggs. Mix until blended.

Mixer or mixing bowl, whip the 2 egg yolks with the sugar until a stable foam.

Melt butter, add to that mix the marzipan, and Cshtarobt share Fold the egg whites into the mixture gently marzipan.

Pour the mixture into two molds lined with parchment paper or spray-painted a thin layer of oil. Sprinkle each half mold some strawberries.

Bake C-45-40 minutes until toothpick stuck in the center of the cake comes out with moist crumbs.

Prepare the meringue: Preheat oven to 110 degrees.

Beat the egg whites until the mixture bubbles. Add the sugar while mixing and continue to blend C-2-1 minutes until a stable foam.

Stop the beater or mixer and fold in the powdered sugar.

Transfer the mixture to a pastry bag with a nozzle choice and uniformly sized hills drip onto the baking pan lined with paper.

Bake about 45 minutes until easily separate kiss cookies baking paper. Cool the cake for about an hour.

To serve: rescue the cake from the pan and turn it on a serving dish. Sprinkle with powdered sugar and decorate the high margins strawberry halves and kisses.

More About the food:

Chef Omar Miller opens his mouth (and share recipes for grilling Independence Day)

Especially for a barbecue: recommendations for refreshing wines cardboard packaging

Greenery Maya Darin with three recipes for spring

Recommendation: The perfect pizza of the "People's House"

Marzipan strawberries. All Occasions // Photo: ETL Score

Cake hazelnuts, almonds and dark chocolate

Cake with great flavors integrate Sokoldiim-agoziim. Frosted version, it is recommended to replace the milk chocolate, dark chocolate.

Materials (for two templates Aingliskiik 3):

√ 175 g butter / butter

√ 2 cups almond powder (ground almonds; 250 g)

√ 1 1/3 cups powdered sugar (165 g)

√ 2 tablespoons cornstarch (30 g)

√ flour 2 tablespoons (20 grams)

√ 50 g hazelnuts mashed Frlinh-nogt (available in stores that specialize in baking)

√ 25 grams of pasta Luz (available in stores that specialize in baking)

√ 1 tablespoon amaretto or rum (10 g)

√ 1 egg yolk

√ 8 proteins

√ 1/2 cup less sugar and one tablespoon (90 grams)

√ 100g grated dark chocolate

Facing the cake:

√ 200g dark chocolate melted

√ 30 grams of canola oil or grapeseed oil

Decoration:

√ 100 g melted dark chocolate

√ handful of hazelnuts halved

Preparation: Preheat oven to 160 degrees. Melt the butter.

In a separate bowl almond powder, icing sugar, flour, cornstarch and whisk by hand.

Mix mashed Frlinh-nogt, Hazel pasta and amaretto or rum and unite the mixture with flour mixture until blended. Add the egg yolk and 4 egg whites and mix thoroughly spoon until blended.

Mix some of the mixture with melted butter. Return the mixture to the butter to the bowl and mix until smooth night.

Beat 4 egg whites with the remaining sugar until a stable foam.

Fold the egg whites into the batter, add the grated chocolate and stir until mixture is smooth.

Pour batter into two patterns obtained with parchment paper-lined or sprayed in a little oil Bake about 45 minutes, until toothpick stuck in the center of the cake comes out with moist crumbs. Remove from oven and let cool for about an hour.

Topping: Mix the melted chocolate and oil mixture is pour over the cake.

Decoration: Pour the chocolate between 2 sheets baking paper or plastic slides very thin layer. A minute later cut the margin to form a rectangle bar and small sizes dimension in the cake. Set aside to stabilize, and then put on the cake.

Melt the chocolate in the margins we have cut surface with a spoon dripping and quickly create chocolate decoration panel we laid on the cake. Adorning half hazelnuts.

Hazelnuts, almonds and chocolate. Fold the egg whites // Photo: ETL Score

Pistachio cake and dark chocolate

Cake stirred ethereal and soft thanks to the great quantity of proteins that. Rich pistachio cake and dark chocolate adds flavor and appearance.

Materials (for two templates Aingliskiik 3):

√ 250g butter / butter

√ 8 proteins

√ 2 egg yolks

√ 150 g sugar

√ 2 cups least one tablespoon almond powder (230 g)

√ 3 1/2 cups powdered sugar (420 g)

√ 1 3/4 cups powdered pistachio (pistachio peeled and finely ground; 190 g)

√ 1/2 sifted cornflour 3 tablespoons (55 grams)

√ 120 g pistachio paste (available in stores that specialize in baking)

Decoration:

√ 125 ml cream

√ 250 g melted dark chocolate

√ little powdered sugar

Preparation: Preheat oven to 150 degrees. Melt the butter.

Beat 4 egg whites in a mixer with the sugar for a stable foam. Set aside.

In a mixing bowl mix almond powder, icing sugar, pistachio powder and cornstarch into a uniform mixture.

In a separate bowl mix the remaining egg whites with pistachio puree and 2 egg yolks. Uniting the two mixtures and mix until blended.

Mix some of the mixture with melted butter. Return the mixture to the butter to the bowl and mix blended.

Fold the egg whites into the mixture and mix into a smooth mixture.

Pour the mixture into 2 formats. Bake about 45 minutes until a toothpick stuck in the center of the cake comes out with moist crumbs. Cool for about an hour.

Decoration: surfaces 100g chocolate between 2 sheets baking paper or plastic slides very thin layer. A minute later cut the margin to form a rectangle bar and small sizes dimension in the cake. Set aside to stabilize, and then put on the cake. Heat the cream until simmering. Pour the remaining dark chocolate and mix well. Refrigerators half an hour to an hour for accreditation. Spoon into pastry with pastry Fairy narrow drip freely on the cake. Sprinkle a little icing sugar and serve.

Draws conclusions: 3 offers lovers of Olives

"Habib Saba", a cylindrical fabric Kibbutz Separated from 1913, is a founder of Galilee Olive Branch. Further kindly grandfather - his sons and grandsons, grow olive trees and producing olive oil and a variety of related products including milling produced using millstones pressed olives natural selection, halva, honey, hyssop and olive oil soaps. Towards the Olive Festival and the harvest season Grandpa kindly invite you to "participate in a variety of fun activities and creative workshops suitable for children and adults.

Children's activities free of charge and includes: pickling olives, painting clay pots, preparing bags of fragrant olive oil soap, crushing olives and to production of oil, "millstone old and watching the movie" The Story of olive oil, "explains the olive harvest, methods of producing olive oil, type different olives and more.

• The adults can enjoy olive oil tasting varieties and explanations about food quality and health benefits of spices and dietary consumption by the family "kindly grandfather." Three times a day there will be a conversation about food folk medicine.

• garden center Hmbkrim- Taboon stands bread and hyssop in the fabric will be selling olive oil "under the machine" and the first to be launched, "the oil of the family" a new 750ml bottle.

Activities will take place at the visitor center dates - 6-7 / 11/15; 13-14 / 11/15; 20-21 / 11/15; 27-28 / 15/11.

Opening hours - 10: 00-16: 00 ** of activities will also take place rainy weather.

Kindly grandfather - a quality canvas rolls boutique 04-6991888, 052-8061144, www.sabahabib.com

Chocolate chip cookies with olive oil vegan pastry shop SEEDS

I bite into a voracious bite of the tempting cake, did not meet her. She looks so dark and juicy and soft leg. Indeed it is not just a promise, it also holds. Great cookie is corrupt and the likes. And it might chocolate, cocoa and premium extra virgin olive oil. yes! Addictive cookie is completely vegan and vegan pastry shop sells SEEDS.

Behind pastries, cakes and cookies going pastry chef and owner Ziv Sandler, who learned the trade by an estimated pastry chef Hans Bretla specializing in different places. After spending many years in the field, select Sandler set up with his wife planted SEEDS, patisserie vegan first in the country, where you will find sweet pastries and savory quiches, cakes and cookies, all of which are made with care, and of course with substitutes creative cream, milk, butter and eggs. As with all products offered by SEEDS, also a new collection all done with its own production, using the best raw materials, fruit mixes, canned and non-commercial.

SEEDS

King George 97, Tel Aviv Tel: 03-540-4006

www.veganseeds.co.il

Chocolate chip cookie suffered, olive oil and sea salt

List ingredients to 15 units;

100 Coconut oil is dissolved but not hot

150 grams of olive oil

150 grams of sugar

25 g pureed unsweetened natural Tf"a went wrong

5 grams baking powder

200g flour

40g cocoa

10 g coarse salt

100 grams of chocolate

100 g of coconut cream

Preparation:

1 bowl of a mixer with the head of a guitar, put the sugar, fat, apple puree and cocoa tree. Narbl for about 10 minutes on Binonoit speed until the dough airy and fluffy.

2. We add the flour and baking powder, Narbl low speed until completely absorbed into the flour mixture. Add coarse salt and Narbl for the shortest possible time so that the salt mixture dispersed to not dissolve.

3. The mixture will forward the pastry bag with a narrow opening, with 5-4 cm diameter ring Nzlf thin layer 30 circles ..

4. preheated oven, and bake the cookies heat to 160 degrees about 15 minutes.

5. While cookies are baking prepare the filling: Nrtih coconut cream, pour it over the chocolate in a small bowl. Trying to hurt the chocolate to completely melt and get uniformly shiny ganache.

6. After the cookies cool down completely contrary half the cookies and Nzlf ganache center of each cookie, about three-quarters the size of a cookie. We'll cover each cookie with an empty cookie ganache. Should be kept in an airtight container.

Zeita - new olive selection

Zeita, manufacturer and marketer of olive oil, is expanding its product range and reaches for the preparation of a great variety of olives seasonings and flavors. More or less dark, beefy, strong or weak flavor, spicy or ticking.

Zeita's Deli series includes three Great flavors:

• Picholine Olive: Olive particularly high quality, with a subtle bitterness and flavor, but clear and unique, which is mainly used for the production of olive oil. Picholine is fleshy and furious with a moderate acidity.

• Black olive marinara offered in two flavors: spicy / herbs - green olive patient in a special way to get a dark brown color. Has a unique flavor that describe the spectral "nice texture, acidity and subtle bitterness. Ready to Eat already in November.

Dip packaging olive extra virgin olive oil of the 'Zeita - also adds fragrance and aroma is wonderful.

Olives of Zeita not undergo pasteurization process and therefore unique flavor, juiciness and crunchy texture of olives are kept in an optimal manner.

The series refrigerators can be found in supermarket chains, the recommended retail price of ₪ 14.90 packing of 215 grams.

Not only birthday chocolate cake corrupt

Whether it's our birthday or someone else's, birthdays are a great excuse to eat things that we would not dare put our mouths on a normal day "due to diet." Birthday cakes, it has no calories. No matter how corrupt. And this cake is definitely corrupt.

On the occasion of the birthday of one of my family members, I made our usual chocolate cake, only this time I upgraded the ground almonds, chocolate cream made incredibly corrupt, some of which I made the stuffing, minced urea plus cookies and chocolate bars used to decorate different. Ready? Let's get to work!

* Talia employees, the writer who took the photo recipe, is an amateur pastry chef who runs the blog EX COCINA *

Begin preparing the cake:

Sift 1 cup sugar bowl 2, 2 vanilla sugar, 1 cup ground almonds, 1 1/2 cups flour, baking powder bags 2 and 3 heaping tablespoons cocoa quality and mix slightly with a spoon.

2. Add 1 cup boiling water, 1 cup milk, 1 cup of oil and 3 whole eggs (the boiling water does not add directly to the eggs, but when you start working with the mixer while whipping slow).

3. Use a mixer with a hook balloon Beat 5 minutes, until the mixture is smooth and airy (little bubbles are formed mixture).

4. Transfer 2 templates diameter 26 (or even a single template and cut the middle after baking, but since I'm chronically crooked cuts, I prefer to bake two templates).

5. Bake in an oven preheated to 180 degrees for 45-40 minutes (know Prepared by lancing test).

Go through the preparation of the coating:

1. bowl Beat 100g softened butter (very important to be soft, or it will not cream)

And -1/2 cup powdered sugar for 3 minutes until smooth and creamy.

2. Add 100 g melted chocolate and -1/2 cup nutella and whip up a minute or two (you can also fold).

3. Beat separate container of cream with 2 tablespoons of vanilla pudding for a stable foam.

Fold the cream to the chocolate mixture until smooth and creamy, smooth.

  Preparing the filling:

1. Transfer thirds of the cream in a separate bowl and mix with powdered urea 10-8 cookies - this will be our fill.

2. Cover with plastic wrap both bowls and refrigerate for an hour or two.

After that cake and coating / filling cooled came time to assemble the cake:

1. gently place one cake on a serving plate (if necessary straighten it then do it before you put on your plate, so there are crumbs). I love to lay with the bottom up, that is always right anymore.

2. Spread the cream over the urea evenly, but leave a little space around (when you place over the cake extra weight pushes the cream to the parties, and if leave little room for pre cream spilled out).

3. Place the cake extra (again, with the bottom side up) and look forward coated on all sides (pour the cream on top, and with a spatula and slide it in order to "pour" the cream parties, and smooth environment with a knife).

The last part is of course the decoration:

1. cylindrical cross-coupled cake height around each cake. Tied with pretty ribbon.

2. Decorate the moon-shaped top (only half the pie) with all kinds of chocolates.

Refrigerate the cake, but it is recommended to spend half an hour or an hour before serving - is always delicious and juicy than at room temperature.

Lots of recipes and treats - Now Get our food!

Summary History of the cake:

Ingredients:

Cake:

2 cup sugar

2 vanilla sugar

1 cup ground almonds

1 1/2 cups flour

2 bags of baking powder

3 heaping tablespoons cocoa quality

1 cup boiling water

1 cup milk

1 cup oil

3 whole eggs

Cream Topping:

100g soft butter

1/2 cup powdered sugar

100g melted chocolate

1/2 cup Nutella

1 container of cream

2 tablespoons instant vanilla pudding

10-8 cookies urea collateral

Decoration:

Cardboard (crossing two) or fun-palm frame, and chocolates to choose from the top (I used Flake is a kind of folded, Ferrero Rocher, Kinder Ono White, Kinder Surprise chocolates filled with caramel and shaped hearts and circles).

preparation method:

Begin pie - bowl sift the dry ingredients and mix slightly with a spoon.

Add the dry ingredients (the boiling water does not add directly to the eggs, but when you start working with the mixer while whipping slow).

A mixer with a hook balloon Beat 5 minutes, until the mixture is smooth and airy (little bubbles are formed mixture).

Transfer to 2 diameter molds 26. (It is also possible into one box and cut the middle after baking.)

Bake in an oven preheated to 180 degrees for 45-40 minutes (know Prepared by lancing test).

Prepare the cream and icing - bowl, beat the butter and powdered sugar for 3 minutes until smooth and creamy. Add the melted chocolate and Nutella and whip up a minute or two.

Separately Whip the cream with the vanilla pudding for a stable foam. Fold the cream to the chocolate mixture until smooth and creamy, smooth.

Transfer thirds of the cream in a separate bowl and mix with minced cookies urea - it will be our fill. Cover with plastic wrap both bowls and refrigerate for an hour or two.

Mounting - gently place one cake on a serving plate (if necessary straighten it then do it before you put on your plate, so there are crumbs). I love to lay with the bottom up, that is always right anymore.

Spread over the cream evenly urea, but leave a little space around (when you place over the cake extra weight pushes the cream to the parties, and if leave little room for pre cream spilled out).

Place the cake extra (again, with the bottom side up) and look forward coated on all sides (pour the cream on top, and with a spatula and slide it in order to "pour" the cream parties, and smooth environment with a knife).

Cylindrical cross-coupled cake height around each cake. Tied with pretty ribbon.

Decorate the top in the form of the moon (only half the pie) with all kinds of chocolates.

Refrigerate, but you may want to spend a little before serving.