Ржени бисквити / Rye biscuits

Totally awesome taste and texture, I will lie if I say they are healthy but I won't lie if I say they are good for your soul !

Потребни состојки:

200 гр ржено брашно

100 гр пченично брашно

75 гр кафеав шеќер

1 ванилин шеќер или 1 мала лажичка екстрат од ванила

5-6 зрна сол

на врв на ножот пециво

200 гр мек путер

4 лажици ладен црн чај или вода

Ставете ги сите суви состојки во поголема здела, додајте го путерот исецкан на коцки и мешајте со рака. Додајте го чајот, продолжете да месите со рака , додајте вода ако тестото е суво.

Завиткајте го тестото во пластична фолија и оставете го во фрижидер околу 20 минути.

Развлечете го тестото тенко 3 мм. користејки сукало помеѓу 2 парчиња пластична фолија и сечете користејки округли модли (во мојот случај ) или облик по ваша желба.

Печете ги бисквитите 7 - 8 минути на 180 степени.

Повторете ја постапката со преостанатото тесто се додека не го потрошите.

Ingredients:

200 gr rye flour

100 gr wheat flour 

75 gr brown sugar

1 tsp vanilla extract 

pinch of salt

pinch of baking powder

200 gr soft butter

4 Tbsp cold black tea or water

Place all dry ingredients in a mixing bowl, add the butter cut into cubes and knead it with your fingers. Add the liquid .

Form a smooth dough , wrap it into a cling film and leave it in the fridge foe about 20 minutes.

Roll the dough thin, 3 mm between two peaces of cling film and cut out a round shapes.

Re roll the rest of the dough until you use it all.

Bake the biscuits for about 7 - 8 minutes on 180 C 

Thanks for reading! I would appreciate any comments or suggestions from you.

Рајски путер од лешници /Heavenly hazelnut butter

I am in love with nut butter, I eat it on toast, I add it in my smoothies and I use it in my baking.
This recipe is my version although it's adopted from my favorite cook book called A modern way to cook by Anna Jones. 
It is so easy and quick to make, I  think I am going to stop buying nut butter from shops.
I have been doubtful to make it because in every recipe says - you will need a powerful food processor such as ......and it is good investment to buy it..... however, I made my nut butter in a small blender that I purchased for £20 in my local supermarket!  

Потребни состојки:

300 гр лешници, сирови 
2 лажици сладило по желба, мед или јаворов сируп
( јас додадов 1 лажица сируп од урми )
2 лажици кокосово масло или какво имате
100 - 150 мл вода
цимет, какао или ванила по желба 

Ставете ги сировите лешници во блендер или млин за кафе.
Блендирајте 30 секунди, извадете го капакот, промешајте ги лешниците и повторете ја постапката .
Во мелените лешници додајте ги преостанатите состојки и половина од водата.
Блендирајте повторно и додајте вода по желба.
Путерот чувајте го во стерилизирана тегла во фрижидер.

Ingredients:

300 gr raw shelled hazelnuts 

2 Tbsp honey or maple syrup 

( I used 1 Tbsp date nectar )

2 Tbsp coconut oil 

100 - 150 ml water

cinnamon, cocoa powder or vanilla paste ( optional )

Place the nuts into a blender, I used the grinder blade.

Blend for 30 seconds, open the lid, scrape down the sides and repeat the blending.

Once the nuts begin to form a paste, add the rest of the ingredients and half the water.

Blend until you have a smooth butter, add the water if you wish.

Spoon the butter into sterilised jar and keep it in the fridge. 


Thanks for reading! I would appreciate any comments or suggestions from you! 

February Feasts

Energy food is what I need for uplifting during a dismal January and February, this is my typical menu on a good day.  This means I have planed ahead what I am going to eat, creating a list of ingredients, shopping over weekend, soaking the beans and grains, chopping veggies and even cooking some of it in advance ....

Breakfast: smoothie made of pre soaked oats, banana, spinach, blueberries and ground seeds.

Lunch: Hummus, flat breads and sliced veggies.

Dinner: Quinoa, green beans, avocado, tomatoes, fresh chili pepper and walnuts. 

To make the smoothie ( serve 2 ) you will need:

1/3 cup porridge oats

1 banana

handful of spinach leaves 

handful of blueberries

1 Tbsp omega mix seeds

300 ml cold water, more or less 

Blitz all the ingredients in a blender for 30 seconds.

To make the hummus you will need: 

300 gr cooked chickpeas,

3 Tbsp olive oil,

salt and pepper

juice of half lemon

1 Tbsp tahini 

a few sun dried tomatoes, optional

Blitz the ingredients together in a blender until you get the consistency you want.

The flat breads are made of 200 gr wholemeal flour, 1 tsp baking powder, 1/2 tsp salt,

40 gr melted butter and 120 ml warm water.

Mix up all the ingredients using a electric hand mixer.

Leave the mixture on room temperature for 2 hours.

Divide the dough into ten and roll each one to get a flat round disk.

Heat a non stick frying pan and dry fry the breads for 30 sec on each side.

  

To make this quinoa dish you will need:

1 cup of cooked quinoa or 1/2 cup of dry ( cook it by following the instruction on the packet )

handful of green beans

1 fresh chili,

handful of chopped nuts

handful of tomatoes

one avocado, cubed or sliced 

olive oil, salt pepper and parsley 

Thanks for reading! I would appreciate any comments or suggestions from you.

Леб со смокви и лешници / Bread with figs and hazelnuts

The bread I made this week is adapted from the basic recipe called  "no knead bread". I used to love this method of baking bread until I discovered the sour bread made with home made starter. As everything in life, I got bored so I started baking my bread with "biga" and I am still happy with it. Back to this bread - I absolutely love this taste, it's luxurious but simple at the same time, it's a real treat !!! Follow the recipe and have a look at the photos, it's easy peasy, everyone can make this bread !

Потребни состојки: 

350 гр бело брашно
100 гр интегрално
пола мала лажичка сув квасец
1 мала лажичка сол
350 мл млака вода
**********************
една рака приготвени лешници
една рака сецкани суви смокви

Ставете ги сите состојки во поголема стаклена здела и измешајте ги со дрвена или силиконска лажица.
Покријте ја зделата со најлонска фолија и оставете ја смесата да стои 12 - 16 часа на собна температура.
Во меѓувреме искшите ги лешниците и ставете ги во рерна да се печат на 160 степени околу 20 минути или додека не потемнат.
Оладете ги и грубо растресете ги за да им отпадне лушпата.
Ставете ги лешниците и смоквите во тестото и измешајте со лашица. 
Тестото истресете го на побрашнета крпа а потоа кренете го тестото подигнувајки ги краевите на крпата.
Ставете го тестото со крпа во подлабок сад ( може истиот сад ) да стои уште 1 до 2 часа.
Загрејте пекач со капак во рерна на 220 степени.
Кога пекачот е добро загреан, ставете го тестото внатре ( истресете го од крпата ) и печете со капак 20 минути на 220 а потоа намалете ја температурата на 180 и печете уште 20 минути.


Ingredients: 

350 gr white bread flour
100 gr wholemeal flour
1/2 tsp dry yeast 
1 tsp salt
350 ml water
************************
1 handful roasted hazelnuts
1 handful dry and chopped figs

In a mixing bowl place all the ingredients for the bread and mix it all up using a wooden spoon or a silicon one.
Cover the bowl with plastic foil and leave it on room temperature for 12 - 16 hours.
Crush the shells of the nuts and roast the nuts for 20 min on 160 C or until they are slightly golden in colour.
Cool the nuts down, rub them gently until the peel come off.
Now, place the nuts and the figs into the dough and mix it up with a spoon.
Prepare a tea towel: sprinkle some flour onto it and tip out the dough on it.
Take the four ends of the tea towel, lift up the dough and place it back into the previous mixing bowl.
Leave the dough to rest for 1 to 2 hours.
Place a roaster with its lid in the oven and heat the oven to 220 C.
Get the hot roaster out and tip in the dough.
Place the lid back and bake the bread for 20 min on 220 C. Turn the oven down on 180 C and bake for 20 more min. 

Ржен леб со семки / Seeded rye bread

There is nothing better then fresh baked bread specially in this weather in a company of a nice bowl of soup or stew. I bake my bread ones in a week and I have several methods of doing it. My favourite is the one with biga prepared the day before. It takes a bit longer then the classic one but the taste is priceless and the yeast contend is very little. I like the taste of rye, sometimes I use a spelt flour instead of wheat and I almost always add seeds...

Потребно е:

250 гр ржено брашно

250 гр бело брашно 

1 мало лажиче сол

50 гр семки ( тиквени, сончогледови )

1 лажиче ким

1 сув квасец 

Во поголем сад, ставете го брашното, додајте го квасецот и солта како и 300 мл млака вода.

Измешајте ја смесата со дрвена лажица, покријте со крпа и оставете ја смесата а се изедначи половина час.
Потоа истресете го тестото на работна маса и месете го 10 минути. Ставете го во чиста здела премачкана со масло, покријте со крпа и оставете го да се крева околу еден час.
Тестото се размесува, му се додаваат семките, се обликува по желба и се остава да мирува 30 минути.
Загрејте пекач за печење месо со капак ( огноотпорен стаклен, алумински или порцелански ) 
на 220 степени.
Извадете го пекачот ор рерна и ставете го обликуваното тесто внатре да се пече, посипете со ким по желба.

Покријте го со капакот и вратете го пекачот во рерна. 
Печете го лебот 20 минути на 220 степени а потоа намалете ја температурата на 180 и печете уште 30 минути.
Вака печениот леб е сигурно печен во средината, има прекрасна крцкава кора и стои тазе до 5 дена поготово ако е приготвен со бига наместо квасец.

Ingredients:

250 gr rye flour

250 gr white wheat flour or spelt flour

1 tsp salt

50 gr seeds ( sunflower, pumpkin )

1 tsp caraway seeds 

1 pack of instant yeast or biga

In a mixing bowl, put both flours, add the salt, yeast and 300 ml lukewarm water.

Mix it up with wooden spoon and leave it to rest for 30 minutes, you are letting the flour to absorb the water.

After that, place the dough onto a floured surface and knead the dough for 10 minutes. Place the dough back in a clean oiled bowl, cover with tea towel and let it rest for 1 hour.

After that, place the dough back to floured surface, knead it gently, shape it and leave it to rest for 30 minutes.

Place a roasting dish with its lid in the oven and turn the oven on 220 C 

When the oven is ready, get the roast dish out of the oven, put the dough in, sprinkle with some caraway seed, put the lid back and strait in the oven for 20 minutes.

After that, turn the oven down to 180 C and bake for further 30 minutes.

This method of baking bread gives a beautiful crust, the bread last longer and you know that the middle is definitely baked.

Sugar free shortbread fingers

This recipe is from Annabel Karmel's the very first cookery book for young children and I love it. The dough is very easy to make, doesn't need a resting, it's easy to roll and you can cut out different shapes using a cookie cutters or you can roll it flat forming a square and cutting the "fingers" using a knife.Which ever way you choose, enjoy eating them and don't forget to share them .....

Ingredients:

50 gr wholemeal flour
100 gr white flour
75 gr semolina or any flour of your choice 
1/4 tsp cinnamon or ginger ( optional ) 
pinch of salt
75 gr butter, cubed and room temperature 
1 banana, mashed
1 tablespoon maple syrup ( optional )

Put the dry ingredients into a mixing bowl and rub in the butter.
Add the banana and the syrup if you are using.
Form a dough and roll it out between a cling film, make sure you get a rectangle shape (it's just easier to cut the biscuits.
Using a knife, cut the dough into strips horizontally and vertically. Prick your biscuits with fork and place them in a baking tray.
Bake on 200 C for 15 - 20 minutes.

Ржени палачинки / Rye pancakes

Happy New Year everyone! I would like these round beauties called pancakes to be my first recipe in the new year.They are amazing as wraps, perfect for light meal post holidays!

Потребни состојки:

100 гр ржено брашно

100 гр бело брашно

3 јајца

500 мл вода

сол

Ставете го брашното во поголем сад, додајте ги јајцата и мешајки со жица-маталка додајте ја водата. Посолете.

Смесата треба да одстои 5 минути.

Загрејте тава која не лепи, ставете малку масло и пржете ги палачинките по 3-4 минути од секоја страна.

Јас добив 10 палачинки и ги намачкав со домашен хумус, додадов рендан морков, авокадо, зелени листови за салата како и чили пиперка.

Ingredients:

100 gr rye flour

100 gr plain flour

3 eggs

500 ml water

salt

Place the flour into a big mixing bowl, add the eggs and water and mix it with a whisk.

Add some salt and leave it to rest for 5 minutes.

Heat up a non-stick frying pan, rub the pan with a touch of oil and fry the pancakes 3-4 minutes of each side.

I've got 10 pancakes and I spread them with some hummus, topped with grated carrots, green salad leaves, sliced avocado and some fresh chili pepper. 

Avocado and carrot rolls

Healthy shack never been easier. Simple to put together, great appetizers and good for you.
Place them on your table and watch them disappear! 

Ingredients:

1 avocado

1 - 2 carrots 

Use a potato peeler, peel long pieces of carrot.

Chop the avocado into cubes and fill the carrot strips with avocado.

You can also try different combo, cucumber with avocado, carrot and hummus, cucumber with carrot cubes or carrot with green celery pieces.

Healthy snacks

Just a quick post before Christmas, here are two of my favorite snacks that keeps my sugar craving under control. I was so amazed when I tried the combo green apple and nut butter AND THEN I  tried medjool date stuffed with nut butter and it's soooooo good folks it blows your mind.Medjool dates do contain sugar but they don't produce such a blood -sugar high when you eat them as the fibre in them slows all down. Rich in selenium, copper, B vitamins and antioxidant medjool dates don't come cheep but they worth every penny!

You will need:

medjool dates

green apple

nut butter such as peanut or almond butter

Take the pit out of the dates and stuff them with 1 tsp of nut butter

or 

slice a green apple and make a sandwiches using your favorite nut butter!

Delicious and nutritious ! 

Avocado dressing

I have been making this dressing for a while and I must say I am addicted to it, not so much as  I am addicted to peanut butter and coffee but near enough.
Right, lets get to the point: if you never had it before - have it now, it will transform your lunch bowl into a goodness lunch bowl.
It's healthy and it's quick , it's simply delicious!

Ingredients:

1 ripe avocado

1 mince garlic clove

juice of half lemon or lime

2 Tbsp thick yogurt or soya yogurt 

salt and pepper 

Put all ingredients into a measuring glass jag, using a hand blender pulse it until it's smooth and kind of runny. Pour over your favorite salad, potatoes, fish or anything you like....

For mouth-watering goodness bowls, I always combine:

 grain such as brown rice, quinoa, millet, frekeeh, bulgur

add cooked pulse such as butter beans, green lentils or chick peas

add roast / steamed veggies such as sweet potato, celeriac, cauliflower or broccoli 

add grated raw carrots or beetroot 

add fresh tomatoes, rocket leaves, fresh chili, parsley 

and pan fried seeds

Mince pies with a twist

This pies are so easy and quick to make and the taste is nothing like the taste we get from the shop-bought mince pies.
I am using a homemade mincemeat prepared in advance and I am using all butter puff pastry - no trans fats in these pies !
Have a happy and healthy Christmas everyone!

Boozy pecan mincemeat recipe:

3 apples, chopped

500 gr dried fruits

60 gr pecans, chopped

100 gr light muscovado sugar

1 orange, zested and juiced

1 lemon, zested and juiced

2 tsp ground mixed spice

2 tsp ground cinnamon

good grating nutmeg

5 or 10 Tbsp brandy or rum

150 gr butter

Put all ingredients except butter in a bowl, cover and leave overnight to marinate.

The next day, sterilise five 350 ml jars and their lids using your oven.

While you jars are drying put the fruit mixture in the oven as well and adding the butter on the top of the fruit for 20 minutes.

The oven should be heated on 110 C.

Divide the mixture between the hot jars and put the lids on.

Leave to cool.

These will keep for up to 6 months in a cool and dark place.

Mince pies:

350 gr all butter puff pastry ( the best one you can afford )

1 jar of mincemeat

icing sugar ( optional )

Roll the pastry flat 3-4 mm thick

Spread the mincemeat all over the pastry and roll it.

Cut the long pastry into 12 peaces.

Place the pastry peaces on a baking tray or muffin tin, buttered 

Bake the pies for 25 minutes on 200 C .

Dust with icing sugar  before serving.