All You Need to Know About Cookies

The cutest coziest and probably the most famous kosher bakery in New York City, Zomick’s kosher bakery in this occasion brings together all lovers of sweets, with a rich base of recipes and tips for preparing cookies. For all their old and new followers Zomick’s has featured in a new light, with many new features, tips and recipes from experts and famous pastry chefs. And the most important feature of course is that you can also enjoy preparing these mouth-watering desserts.

With a handful of new features Zomick’s challah recipes will cheer you up. An extra feature for all sweet and cookie lovers is that now they’ll be able to more easily participate in the menu creation of their favorite Zomick’s kosher bakery. With more than 1,000 recipes that contain different sections, starting from the sweet and adorable cakes, pies and cookies, to the full course meals, and all this with detailed instructions for making your favorite or try a new recipes, even those less experienced can quickly become skilled bakers.

You can search the recipes by type, the time needed for preparation, the complexity or the occasion for which it is intended. Along with the ingredients that you need for the preparation, the recipes include step-by-step instructions of the making process.  Everybody is welcomed to share their comments and opinions. In case you get stuck in the preparation, or you find yourself in a dilemma like how to make the perfect pudding, you can easily type your question to Zomick’s community pastry experts.

You can expect a number of other recipes and practical tips as well. Sweet workshops, cooking shows and other irresistible surprises that Zomick’s kosher bakery has prepared for you. These desserts as well as the other delicious products like the world famous Zomick’s challah bread are original and have been passed for at least six generations. Some of the tips include which cakes or desserts best suit an occasion, a special holiday or what is the best treat for a kid’s birthday. Always thinking about their loyal customers, they are already planning a new set of surprises that will make cooking easier and more fun.

Zomick’s Kosher: The Magic of Baking Bread

Inwood NYC County, partnered with one of NYC’s oldest and best known bakeries, Zomick’s kosher bakery, has ventured on a journey to find the most skilled housewife in baking challah bread. Participants of this event are freed of charge, as Zomick’s bakery has generously donated all of the tools and ingredients necessary for baking challah.

Challah baking by definition is a meaningful activity, and the opportunity to share this experience with other people who view it the same way is a true blessing. Jewish women from the entire NYC County are going to bake beliefs into breads, while creating memories.  The women attending the inaugural event will not only learn the art of making challah, but the religious significance and beauty of the experience behind this ancient tradition. The tradition, or mitzvah, of making challah is imbued with spiritual meaning in the Jewish faith, especially for women.

Popular believe has it that when a woman mixes the ingredients together, she will pray for the health and safety of her family and others. The kneading of the dough and the recitation of the blessing are considered propitious times for prayer. In addition, it is believed that it is a segulah, or good omen, that more women gather together to bake challah for someone who is ill. This extra spiritual aspect may be the impetus for some who have taken up the task of baking it.

Making challah is a lovely tradition, regardless wherever you are and wherever you come from. It is a very spiritual experience that brings us closer to our faith. Zomick’s challah bread has been part of their tradition for over a century, passed on from one generation to another. Today this prestige bakery makes probably one of the most unique challah shapes for their customers, always motivated by the history of the recipe.

Challah bread is often a staple during Hanukkah and other Jewish holidays when Jewish families everywhere break bread with two loaves on Shabbat. The Sabbath is a joyous holy day when ordinary experiences become sublime because of the special aura created by Shabbat.

Zomick’s Bakery: Latkes

Celebrate Hanukkah with these incredibly tasty latkes, made after an original Zomick’s kosher bakery recipe. As the holidays are approaching, now is the perfect time to try one of Zomick’s challah recipes. These latkes are golden, crunchy, and very, very delicious.

Ingredients:

• 1 pound russet potatoes
• 1 pound sweet potatoes
• 1 egg
• 2 tablespoons matzo meal
• 1 teaspoon thyme
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 3 teaspoons kosher salt
• pepper
• 2 tablespoons brown sugar
• ½ cup finely chopped walnuts

For starters grate the potatoes using a grater or a food processor. Place the potatoes in a bowl and drain them nicely. Next, mash the shredded potatoes using a large spoon, in order to remove as much liquid as possible. In a medium sized mixing bowl, blend together potatoes, egg, matzo meal, thyme, onion powder, garlic powder, kosher salt, pepper, brown sugar and walnuts. Measure about ¼ cup of the potato mixture and squeeze out the excess liquid. Press into a half inch thick round and place in the oil. Fry until it gets a golden brown color, repeatedly turning them over, all the way through cooking. Drain them nicely on paper towels.

Pasta with zucchini sauce

Ingredients:

• 2 small zucchini
• 1 onion
• 1 garlic gloves
• 200 ml boiled chicken soup
• 2 tablespoons sour cream
• spices oregano, majoran, parsley

This is perfect recipe for real refreshing summer lunch.

If you have zucchini in your kitchen and left chicken soup and you don’t know what to do with them here is a brilliant idea for tasty, healthy and quick recipe for preparing pasta with zucchini sauce. The combination of zucchini with chicken soup will turn the boring pasta dish into one fresh summer meal perfect for lunch or either for early dinner.

Method of preparation:

The method of preparation of this pasta dish is very simple; here are the steps you need to follow:

1. Cook the pasta that you’ve chosen as usual, according to the instructions on the package.
2. Preparing the zucchini sauce:

– In pan with preheated olive oil fry the olive chopped into small pieces and the garlic glove, fry for a while and add the zucchini cut into small cubes.

Decrease the temperature of the stove and leave the onion, garlic and zucchini stay in the pan until they are nice softened and their flavors well combined. Add the soup and spices of your choice, you don’t need to add salt because the soup itself has enough amount of salt, or if you want to be more salty add just a little bit of salt.  Boil the soup along with the onion and garlic for about 5 minutes. It’s important the soup not to be drained completely, i.e. the mixture should remain moist. At the end add sour cream and mix it in the mixture with wooden spoon. Stir until the sour cream is completely incorporated in the mixture. Now the sauce is ready.

1. Add the prepared sauce in the cooked pasta which is completely drained and little cooled. You can mix the sauce thoroughly in the pasta or if you want you can just add it over the pasta and lave it as it is.

You can decorate the dish with some mint leaves, fresh basil or other fresh herbs.

If you want you can grind cheese but it is not essential because the pasta is enough delicious  as it is in the original recipe.

If you are pasta lover you can find more recipes on our profile on Angel.co.

I hope that you’ll find what you really need. Enjoy!

Terrine with cheese and spinach

If you want to try new things, then this is the recipe for you. It is simple for making, and can be used as side dish or main dish. It is perfect with cup of hot milk.

Time for preparation: 5 minutes

Time for cooking: 45 minutes

Total time: 50 minutes

Ingredients:

• 60 g butter
• 100 g spinach
• 2 tablespoons of fresh mint leaves
• 500 g cheese
• 6 eggs
• 4 egg yolks
• 65 g flour
• 60 g grated Parmesan
• Little nutmeg
• Salt and pepper (to taste)

Method of preparation:

1. Place the baking dish in refrigerator to cool.
2. Preheat the oven to 180°C.
3. In bigger bowl melt the butter over medium heat and add the chopped spinach leaves and mint leaves, fry for a while just until softened and set the mixture aside to cool.
4.  Stir the cheese with egg yolks and whites until you get nice soft mixture. Add the flour, parmesan cheese and nutmeg and again stir well.
5.  Add the butter with spinach and mint leaves and spice with salt and black pepper. Mix well. Grease the baking pan with butter.
6. Pour the mixture into baking pan and cover with aluminum foil and bake for about 30 minutes. After 30 minutes remove the foil and bake for another 15 minutes, insert a toothpick to check if it is baked. The toothpick shout come out clean.
7. Remove the pan out of the oven and set it aside to cool. Before removing the terrine out of the pan, leave the pan to stay in little hot water and pass with knife around the edges of the pan. Take the terrine out of the pan and leave it to cool completely before cutting and serving.

This terrine is perfect for breakfast or lunch; it can also be eaten as a snack for more than once in a day. If you are cheese lover you’ll make this terrine more than once. I found this recipe to be one of the most interesting ones provided by Zomicks.

 

Raspberry chocolate cake

This warm, soft and gooey mini raspberry chocolate cake is perfect for that ubiquitous chocolate fix. A good-quality plain chocolate is necessary for the success of this cakes.

This is the best, the easiest and the most versatile raspberry chocolate cake I have ever found.

This is a lovley traditional raspberry cake that I make all the time and which tastes fabulous.

This cake is so simple to make, it is a classic fudgy cake. Gorgeous texture. It is ideal for the kids, or a bit of chocolate love.

This is such an easy raspberry cake to make and always gets it is now my signature dish. Everybody that likes chocolate cake, will love this one. I have to make one for every social occasion that we go to, and it is eaten very Fast!!!!

Ingredients:

Serves: 4

• 155 g  butter
• 1 (100 g) bar good-quality plain chocolate
• 5 eggs
• 2 egg yolks
• 7 tablespoons sugar
• 10 teaspoons plain flour
• 300 g raspberries

Method of preparation:

Time for preparing: 20 minutes

Time for cooking: 8 minutes

Total time: 28 minutes

1. Preheat the oven to 180°C. Butter and flour 3 ramekins.
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
3. Use a electric mixer to beat the egg yolks and sugar together until light coloured and thick.
4. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined. Blend 80% of the raspberries with electric mixer and leave the rest for decorating the cake.
5. Divide the mixture for raspberry chocolate cake between the 3 ramekins and bake for 10 to 15 minutes. You don’t have to wait for the cake to cool. Serve immediately with fresh whipped cream, if desired.

To make things even more interesting, we have a sweet surprise for you if you go to Zomick’s Bakery on our LinkedIn profile.

Speedy cake recipe

Ingredients:

For the crust:

• 250 gr. honey
• 200 gr. sugar
• 400 gr. flour
• 1 teaspoon baking soda
• 250 oz. Beer

Filling:

• 300 gr. cooked ground wheat
• 350 gr. crushed nuts
• 350 gr. sugar
• 300 oz. water
• 2 sachets vanilla
• 1 teaspoon nutmeg

Instructions:

• Mix the flour, sugar, honey, baking soda along with the beer using wooden spoon – you’ll get unusual dough which will be easy for pouring into the pan previously covered with baking paper. Flatten with spatula and put it in preheated oven at 200°C for 20 minutes, be careful not to overcook it.  Leave the crust to cool and cut it into 3 or 4 rectangular pieces.

Preparing the Filling 

• Cook the wheat, drain it well and grind it to a machine for grinding meat. Put the sugar in pot with boiling water, leave it to boil until it dissolves completely, add the grinded wheat and continue cooking for a short time, in the end add the vanilla sugar, chopped walnuts, nutmeg, you can also add spices of your choice.
• Smear the crusts with the filling while it is still warm, arrange the crusts one over another. Sprinkle with grinded walnuts.
• This cake should stay overnight before serving.

Note: You can make this cake in any shape you want.

• If you have more filling the crusts shouldn’t be too thick. In the original recipe the amount of wheat is 150 gr I added more than that and the next time I will add even more. You can add any spice you want in the wheat, it all depends of your taste and creativity.

 

Off Topic: I think that Zomick’s Bakery has a nice profile on Behance, and that there are many interesting galleries/projects to visit there. So if you are a little bit into photography, be sure to check out this interesting profile. Cheers!

Special bagels with seeds

If you love Bagels, you have to try this easy Bagel recipe from Zomick’s, which enlists the help of your bread machine! You can use poppy seeds for the topping, or try sesame seeds. You can also leave them plain. These freeze well after they’ve cooled completely.

Instructions for preparing:

Time for preparation: 50 minutes

Extra time: 1 hour 30 minutes for rising

Ready in: 2 hours 40 minutes

Ingredients:

• 600 ml lukewarm water
• 2 sachets dried active baking yeast
• 3 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1 1/2 kg white flour
• 2 tablespoons kosher salt
• 2 tablespoons caster sugar
• 4 tablespoons poppy seeds

Instructions:

Step 1: In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 3 tablespoons brown granulated sugar, oil, 900 g of flour and 1 tablespoon salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl.

Step 2: Turn dough out on floured working surface and knead bagel dough which should be pretty stiff. Knead until smooth and elastic, for about 15-20 minutes.

Step 3: Shape the bagel dough into a ball, put it in a large oiled pan. Cover the prepared dough and let rise until a pressure made with your finger remains and does not sink into the dough (for about an hour).

Set down on flourished working surface dough and cut into thirds, and roll each piece into a rope. Evenly place the bagels on 3 lightly oiled baking trays. Cover and let stand until bagels are puffy, for about 30 minutes.

While bagels are rising, fill a 5 liter saucepan 1/2 full with cold water; add 2 tablespoons sugar and bring to boil. When ready to cook drop 3 or 4 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 2 minutes, turning once.

Lift each bagel out with a spoon. Drain the boiled bagels momentarily. Turn them into a dish with poppy seeds, if desired. Evenly space bagels on 3 nonstick or very lightly oiled baking trays.

Bake the bagels with steam in a preheated 300°C oven for about 20 minutes or until well-browned. Turn bagels over when the tops begin to brown, and continue baking until you run out of dough.
Extra: Toppings…

Instead of poppy seeds, you can use sesame seeds, coarse sea salt, or combination of some of these seeds or no topping at all!

 

Zomick’s invites you to its Twitter profile. You can follow, share, retweet infinitely and spend your time there… A shortlink is located in the beginning of this recipe

Rye Crackers recipe

I once tried these little troublemakers and immediately liked them.

These rye crackers are a great alternative to the ready-made cracker snacks you can buy in the supermarket. Rye crackers are packed up in separated bags with cheddar, lettuce and tomato. Simply assemble when you’re ready for lunch or a snack.

These rye crackers are not only wholesome and nutritious; they are also high in fiber and taste fantastic. Feel free to experiment with different seasonings. They are perfect when served with a selection of cheeses.

This recipe shows you how to turn ordinary crackers, into a delectable party snack. Crackers are coated in a spice mixture. Serve as a snack or with chili con carne. These cheap and easy to make crackers are great to eat with homemade dips, pate and hummus.

Ingredients:

• 100 grams flour
• 100 grams rye flour
• 60 grams sesame seeds
• 60 grams grated parmesan cheese
• 80 ml milk
• 60 ml cooking oil
• 1 teaspoon baking powder
• 1 teaspoon kosher salt

Method of preparation:

Step 1: Preparing the dough. Mix the flour with baking powder and salt. Add the rest ingredients for the dough and knead compact dough. Wrap the prepared dough in transparent foil and leave it in refrigerator for at least 30 minutes.

Step 2: Forming rectangular shape. Divide dough in two equal parts and shape each one in rectangular shape. Again, wrap it in transparent foil and leave it in refrigerator to indurate.

Step 3: Cutting the dough. When dough is indurate enough cut it into slices, the slices should not be too thick.

Step 4: Baking the crackers. Cover baking pan with paper, dispose the crackers and bake them at 180°C for about 10 to 12 minutes.

Step 5: When the crackers are baked, transfer them in bowl with cover. Although they  may seem firm they will become softer and tastier.  Enjoy!

Step 6: It’s that time again… We need you to visit http://www.crunchbase.com/company/zomicks-kosher-bakery and like this bakery. Thank you!

Chicken with rice and peas

Today we have something extra nice prepared for you… Well it’s a chicken. That is a surprise, we know. But it is very delicious and that is why we wanted to share it with you.
It is a really fast and delicious recipe, don’t worry. We know that it isn’t exactly kosher, but it will make your day shinier 🙂

When we talk about favorite meals chicken with rice is always high on the list. What gives this meal special taste is the perfect combination of flavors. I prefer to make it for Sunday lunch when all family members are gathered at home. You can make this meal when you want lunch with meat but without additional fat of dairy products.

Ingredients:

• 300 g chicken meat
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons olive oil
• 1 onion
• 1 cup broth
• ½ cup rice
• 1 cup peas
• 1 red pepper
• ½ teaspoon turmeric
• ½ teaspoon oregano

Preparation:

• Salt the chicken meat, add black pepper, and smear with olive oil. Bake for a while until meat crimson.
• In the same pan where you baked the meat, add chopped onion, red pepper, rice and pea; spice with oregano or other spices of your choice.
• Add soup and cook for about 10 minutes stirring from time to time. Preheat the oven to 170°C.
• Bake 25 minutes.

Helpful hints:

• To rapidly defrost the peas, empty them into a strainer and run under high temp water for 1 moment
•  

  Make sure to wash any cutting sheets or blades that have interacted with crude chicken (and bear in mind your hands, as well!)

•  

  We like salt, so after you’ve made this formula, make sure to check the flavoring. so that it is to your enjoying

Tools needed:

• Pot with a fitting lid, spoons, cups, knifes, cutting board/surfaces & a wooden spoon

Additional Information:

• Visit http://www.yellowpages.com/inwood-ny/mip/zomicks-bakery-459454856
• Visit http://www.linkedin.com/in/zomicksbakery

 

Whole wheat bread with pumpkin seeds

This isn’t Halloween, but it is spring time and we are ready to open ourselves up for more fruity and alternative recipes. For your enjoyment today’s recipe is a whole wheat bread spiced up with some pumpkin seeds. These seeds are delicious on their own, so you can imagine what kind of delicious range of tastes would they bring if they are to be put inside a whole wheat bread. Breadilicious! Here is a sample picture shown below, and the recipe as it follows.

 

Ingredients

• 250 g whole wheat flour
• 250g rye flour
• 25 g yeast
• 1, 5 dl milk
• Lukewarm water
• 1/2 teaspoon salt
• 100 g butter
• 2 tablespoons pumpkin seed oil
• 1 egg yolk
• Pinch of ground anise and cardamom
• 150 g pumpkin seed
• Pumpkin seeds for sprinkling

Preparation:

Step 1: Dissolve the fresh yeast in lukewarm milk and add a little flour; leave the mixture on warm place.

Step 2: In a bowl stir the two types of flour, add the prepared yeast, pumpkin seeds oil, oil, egg, salt, cardamom, anise and lukewarm water.

Step 3: Knead dough, cover it and leave it to rest for about 30 minutes.

Step 4: Preheat the oven to 200°C. In the risen dough add the pumpkin seeds and re-knead the dough. Place the dough in rectangular mold covered with baking paper.

Step 5: Sprinkle pumpkin seeds over the surface of the bread. Leave the dough for another 20 minutes.

Step 6: Bake the bread in preheated oven for about 45 minutes. Remove the baked bread from the mold when is completely cooled.

Leave the bread aside for another 2 hours before serving.

 

If you are interested in wheat and other breads, then you should visit our Zomick’s Youtube Channel or if you liked this recipe go to http://www.yelp.com/biz/zomicks-bakery-cedarhurst and give us a positive 5 star review. We would appreciate it. Thank you in advance!

Vanilla Challah Recipe

Before you continue with this recipe, click here for more recipes like that one below.

Ingredients:

• 600 g flour
• 200 ml milk
• 100 ml water
• 100 ml cooking oil
• 2 sachets vanilla sugar
• 1 yeast
• 120 g sugar
• Little cinnamon
• 1 tablespoon salt
• 1 egg
• 3 teaspoons sugar

Preparation:

1. In lukewarm milk add the yeast, and leave it to grow.
2. In the mixture of milk and yeast add the flour, sugar, salt, egg and oil.
3. Knead dough from these ingredients and cover it with kitchen towel until it doubles in size.
4. Divide the prepared dough into two parts.
5. Cut pieces with a width of 4 cm and with rolling the dough between your fingers form a spiral, or make a braid; you can shape it in any form you want.
6. Prepare egg wash of 1 egg and smear the bread with it.
7. Sprinkle the bread with vanilla sugar or sugar and cinnamon.
8. Leave it to rest for about 15 minutes and bake at 200C until the bread receives nice blush color.

Chocolate cake with hazelnuts and olive oil

Here is an alternative recipe for you today. We know that you know a ton of recipes that give you instructions on how to make a chocolate cake with hazelnuts. But, today we’ve added an extra ingredient to the compartment … chemical X… no, seriously it’s olive oil. This way the cakes spices up in an unusual way, and we dare you to try it on.

Ingredients:

• 250 g butter
• 200 g brown sugar
• 250 g whole wheat flour
• 200 g hazelnuts
• 5 tablespoons mashed apples
• 5 tablespoons olive oil
• 50 g cocoa
• 5 eggs
• 1/2 teaspoon ground cinnamon
• 1 package vanilla sugar
• 1 packet baking powder
• 50 g coarsely chopped hazelnuts (for sprinkling the cake)

Preparation:

1.  Preheat the oven to 175 ° C.
2. With mixer mix the butter with addition of sugar and vanilla sugar until the mixture becomes foamy. Gradually add the eggs one by one in the mixer.
3. Add in a row flour, hazelnuts, apple puree, olive oil, cocoa, cinnamon and baking powder.
4. Coat with butter and sprinkle with flour the baking sheet.
5. Bake the dough for about 30-45 minutes and check with a toothpick if the cake is done. Remove the cake from the oven and leave it to cool completely. Slice the cake into squares and serve with whipped cream or ice cream.

For more alternative recipes, for recipes that you haven’t heard before, or simply for ingredient’s that you never thought that would work in a recipe… Visit http://zomicksbread.net/ or go to alternative recipe page on zomickschalahrecipe.com, which can be found right here.

Chocolate roll recipe

Ingredients:

Pastry

• 12 egg whites
• 12 tablespoons sugar
• 3 tablespoons cocoa
• 6 egg yolks
• 3 tablespoons flour

Filling

• 6 egg yolks
• 10 tablespoons sugar
• 150 g dark chocolate
• 1 cup milk
• 2 tablespoons density
• 200 ml whipping cream

Decoration

• Sugared almonds

Procedure:

Preparing the dough

1. Mix the egg whites with the sugar and beat until the mixture becomes stiff.
2. In the beaten egg whites, add the egg yolks and whisk briefly with electric mixer.
3. Mix the batter, add more flour and cocoa and mix everything gently.
4. Preheat the oven to 170 ° C.
5. In a baking tray lined with baking paper, pour the mixture to the batter and bake for about 25 minutes or until dough starts separating from the baking sheet.
6. Wrap the baked dough in a cloth sprinkled with sugar crystals and allow to cool to room temperature.

Prepare stuffing

1. Beat the egg yolks with the sugar and cook them in pairs.
2. While still steamed egg yolks, add a cup of milk and chocolate for cooking.
3. Stir cornstarch in a little milk and add it to the mixture and cook everything for another ten minutes, stirring constantly.
4. Remove mixture from heat and leave to cool to room temperature.
5. Add the most cream in the cooled mixture which you had prepared previously.
6. Unwrap the cooled dough, put the prepared stuffing and roll.

Decoration

1.  Decorate the top layer of rolls with the rest of the cream and the almonds.
2. Put on cooling the prepared chocolate roll at least 1 hour and serve with coffee.

Enjoy !!

 

Hold on to your hats ladies and gentlemen… We have more recipes for you:

• zomicks bread
• zomicks kosher bakery

On these links you can find some exquisite food recipes and some delicious breads. All you have to do is to click one of the webpages above.

Cake with nuts

Ingredients:

First bark

• 300 grams biscuits
• 1 oz orange juice
• 125 g powdered sugar
• 125 g star mixed with butter spreads

Second layer

• 300 g ground walnuts
• 1.5 oz milk
• 125 g star mixed with butter spreads
• 125 g powdered sugar

Filling

• 2 Vanilla pudding
• 0.5 l milk
• 200 g sugar
• 125 g star mixed with butter spreads

Instructions:

First bark

1. First mix the ingredients for the crust.

Second layer

1. Stir in the ground walnuts in 1.5 oz hot milk.
2. Spread with butter the flour mixture and add the milk and nuts.

Filling

1. Cook vanilla pudding in milk with sugar.
2. Cool the mixture and mix with 125 g butter spreads.
3. Upon first use distribute the mixture for another sheet.
4. On another sheet pour the mixture for the stuffing.
5. If you like, decorate the cake with ground walnuts.
6. Before serving leave the cake to cool.

 

For more cool recipes and delicious foods at offering visit one of many Zomick’s retailers – Park East Kosher.

Jang cubes

Biscuit:

• 3 eggs
• 80 g margarine
• 150 g sugar
• 3 tablespoons cocoa
• 1 baking powder
• 5 tablespoons milk
• 350 g flour

Cream:

• 3 flavors of chocolate pudding
• 60 g sugar
• 100 g butter
• Optionally a few drops of aroma

Appendix:

Biscuits:

• 20 g white chocolate

Instructions:

1. Using an electric mixer beat eggs with sugar and add margarine at room temperature.
2. Mix the baking powder with the flour and add the eggs .
3. Add cocoa and milk to the biscuit mixture, and mix well.
4. From a mixture of 4 roll thin crust and bake on the reverse sheet about 6 minutes at 180 ° C.

Cream:

1. Prepare the pudding according to instructions from the bag.
2. In the cooled pudding add ​​butter and add flavor according to your taste.

Stacking:

1. First brush the crust with cream and stack the biscuit whick is previously dipped in a little milk.
2. Over the biscuits brush the cream and cover with second crust.
3. Stack respectively until you have used the cream and sponge cake.
4. For coating the last crust of the cream add a cube of grated white chocolate.
5. Allow to cool and contract.

 

For some similar kosher recipes visit http://vimeo.com/80878692

Kosher bread’s new twist

Kosher bread’s with a new twist. Visit Allvoices.com

Parmesan and Potato Muffins for Shavuot

Before Shavuot, I tried out a recipe for potato muffins that my mother found in a local newspaper. Every now and again she shoves a recipe cutting at me to try out (she has a good eye…). So I decided to give these a go due to the fact that with we had nothing on the menu for dinner last night. As with all new kosher recipes I try for the first time, I  tend to be critical and I always  look to see how to improve them. But as my family was devouring them rapidly, I realized that this recipe works very well as is and as hard as I tried, I couldn’t find too much to change because the original recipe had everything needed to make such a sophisticate flavor an taste at the same time.

I always prefer the combination of fresh herbs that give the muffins flavor that is perfectly aromatic. You can add the herbs you prefer and those that are your favorite and you can increase the quantities as well, it all depends of the flavor you want to achieve. I tried to maintain a balance so the kids wouldn’t turn up their noses.

Serve these warm out of the oven in order to get the best results.

Ingredients:

• 2 medium sized potatoes peeled and cut into small 1cm cubes
• 2 finely diced large onions
• 4-5 crushed cloves of garlic
• 2-3 tablespoons olive oil
• About 2 tablespoons each of fresh chopped parsley and rosemary
• 4 beaten large eggs
• 250 grams sour cream (one container)
• 150 grams softened butter
• 200 grams grated Parmesan cheese
• 1¾ cups self raising flour
• 1 teaspoon salt

Instructions:

1. In salted water, boil the cubed potatoes until they become soft, drain and allow to cool down.
2. Saute the onions in the olive oil until just golden brown. Add the garlic and saute for about a minute. Remove the mixture from the heat.
3. Pre-heat the oven to 200°C
4. In a medium size bowl, combine the potatoes, onions, garlic and the rest of the ingredients.
5. Fill your muffin cups to ¾ full. They will not even out in the oven, so you can smooth them out if you are concerned about appearances.
6. 6. Bake for 20-25 minutes or until the muffins start getting golden brown on top.
7. Optional: Grate extra cheese and sprinkle it over the muffins as soon as they come out of the oven.
8. Serve the muffins while they are still warm. This amount of the recipe makes about 18-20 muffins.

 

For more great recipes contact Zomick’s.