Sunday, December 7, 2014

Zomick's Bakery Poppies Seed Cookies

These cookies are suggested by Zomick's kosher bakery. They are simple, buttery, delicate and just delicious. Poppy seeds give the cookies extra flair with very little effort. In accordance to your taste, you can make slight changes in terms of flavor. This is the original Zomick's recipe that has been in store for over 30 years. It is no wonder why people simply adore these cookies.

Monday, June 16, 2014

Bread sticks


For the dough:
  • 1 package dry yeast
  • 100 ml milk
  • 1 teaspoon sugar
  • 700 g flour
  • 250 g butter
  • 100 g sour cream
  • 1 egg
  • 1 teaspoon salt
For the filling:

Thursday, June 5, 2014

Cheese and potato pie

This is the favorite pie of my childhood. My mum used to make it very often for family Sunday lunch when the family was gathered together. I had almost forgotten this recipe and was very surprised when I found it in one of my mum’s old cookbook. I decided to make it for my kids right the next day since I found it. The experience of making this pie was wonderful; the amazing smell reminded me of my childhood days. I was very happy to make my kids a pie that my mother was making for me and my brother; she literally “raised” us both with this pie.


  • 8 medium sized potatoes, cleaned and diced
  • 1 medium sized onion, peeled and diced
  • 1 dash of milk (as desired)
  • 2 tablespoons of butter
  • 175 g of grated mature Cheddar cheese
  • 2 slices of tomato for garnish

Method of preparation:

Serves: 4
Time for preparing: 5 minutes
Time for cooking: 25 minutes
Extra time: 10 minutes
Total time: 40 minutes

  1. In medium sized pot boil the diced onions and potatoes together.
  2. When the potatoes become soft, drain them and mash it in a plate adding butter and milk and slowly add ½ of the cheese, set the remaining ½ cheese aside.
  3. When the mixtures are combined together, incorporate the mixture into a baking pan, now use the remaining ½ cheese to cover the mixture and as additional decoration add the tomato slices in the centre of the pan.
  4. Preheat the oven to 200°C. Place the prepared pie in the preheated oven and bake for about 40 minutes or until the edges of the pie crimson and gets nice golden brown color.
  5. When the pie is baked the cheese will totally melt and will start to turn a nice golden brown too.
  6. This is my favorite kosher meal. I hope you liked it.

Wednesday, June 4, 2014

Chocolate cubes with semolina


  • 6 eggs
  • 300 g sugar
  • 200 g flour
  • 100 ml oil
  • 1 baking powder
  • 1 packet gelatin
  • 200 g powdered sugar
  • 200 g butter
  • 750 ml milk
  • 6 tablespoons sugar
  • 6 tablespoons semolina
  • 200 g chocolate
  • 5 tablespoons milk
  • 1 tablespoon butter


  1. The first step in making this dessert is preparing the sponge. Beat the eggs until foamy, add the oil and continue beating. In a bowl combine together the flour and baking powder; add the flour mixture into the egg mixture and stir using a wooden spoon. Bake in pan with diameter of 30 cm until the sponge gets nice golden color.
  2. Making the filling: In a bowl on high heat add the milk along with the sugar; at the end of boiling add the semolina and set aside to cool for a while; after 5 minutes add the gelatin (previously soaked in water until doubled in volume). While the mixture is being cooled with electric mixer beat the butter with powdered sugar; pour the mixture from the pot and mix well until all the ingredients are well incorporated into one homogeneous mixture.
  3. Cut the cooled crust in two equal parts. Set the first part into the pan and add the whole fill (the fill is liquid but after several minutes in the refrigerator it hardens), and over the fill add the second crust.
  4. Set the cake in the fridge while you are making the glaze. The preparation of the glaze is very simple. Just put the butter, chocolate and milk in a pot on medium heat. When these ingredients are melted and completely dissolved and combined together pour the whole mixture over the prepared cake.

Before serving, the cake must stand in refrigerator for at least 3-4 hours.
Cut into cubes with size of your choice. If you prefer, you can also sprinkle ground brown sugar or coconut over the cubes.
Feel free to decorate in the way you want and to add the additional flavors you like.
If you liked these chocolate cubes or other dessert from Zomick's but you have no time to make some, don't worry, you can just read our cookbook and choose what you want the most!


Friday, May 9, 2014

Pumpkin chocolate chip bread

This pumpkin chocolate chip bread is quick and easy to make and delicious way to make use of pumpkin. The pumpkin bread is lightly spiced, incredibly moist and totally delicious. What is special about this unusual pumpkin chocolate chip bread is that is made with pumpkin puree, egg substitute, brown sugar, pumpkin spice and evaporated milk, then baked. This bread can be served with whipped cream and can be enjoyed for afternoon tea, with morning coffee, or as healthy snack at any time of the day. Simply hollow out a pumpkin and fill it with your favorite stuffing.

chocolate chip bread

This is really a pretty presentation. I've had many compliments for this unusual yet tasty pumpkin bread.


For the Bread:
  • 1 cup butter, softened 
  • 1 cup granulated sugar 
  • 3 eggs 
  • 2 cups pumpkin pie mix 
  • 3 cups all-purpose flour 
  • 2 teaspoons baking soda 
  • 2 teaspoons ground cinnamon 
  • 3 teaspoons pumpkin pie spice 
  • 4 cups miniature semisweet chocolate chips 
  • 2 cups chopped walnuts 
  • 3 cups powdered sugar 
  • 4 to 5 teaspoons milk or whipping cream 

Method of preparation:

  1. Heat oven to 200°C. Grease bottom only of 5x8-inch loaf pan with shortening or cooking spray.
  2. In large mixing bowl, mix butter, granulated sugar, eggs and pumpkin; whisk with wire. Stir in the flour, 2 teaspoons baking soda, cinnamon and pumpkin pie spice. In the end stir in chocolate chips and chopped walnuts. Spread the completed mixture in pan.
  3. Bake for about one hour or until toothpick inserted in center comes out clean. Cool for about 20-30 minutes, first remove it from pan and then set it to cooling rack. Cool completely, about 2 or more hours.
  4. In separate small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over pumpkin chocolate bread loaf. Let glaze set up before slicing, about one hour.
  5. Have it as a main or a side for a dinner party. It's a great base to add your own flair to, and great to have as snack after the gym after a long day.
This is an alternative recipe, brought to you by Zomick's Challah Bakery, is something that we would like to recommend it to you for the upcoming mother's day.

Wednesday, April 30, 2014

Non kneading whole wheat bread

This recipe makes a really flavorful whole wheat loaf with a crispy crust. The mixture of flour complements each other giving an ‘airy’ texture and full flavor.
This foolproof, easy whole wheat bread recipe makes two loaves which are great for sandwiches or a heavenly cheesy toastie! All the better, as you can freeze one for fresh bread later!
This recipe makes a very good basic loaves, but it is also infinitely flexible. You can make many variants of breads with it, just by using different types of flour or adding herbs, nuts, cheese, olives, seeds, dried fruit and berries, or you can shape it into rolls. You don’t even need a loaf tin as the bread is baked on a baking tray.

non kneading whole wheat bread

Time for preparing: 45 minutes
Time for cooking: 45 minutes
Total time: 1 hour and 30 minutes


  • 400 g whole wheat flour
  • 260 g white flour
  • 13 g fresh yeast 
  • 1½ teaspoon salt 
  • 1 teaspoon sugar 
  • 400 ml water
  • 2 cloves garlic


  1. Wrap garlic in foil and bake in oven at 180°C for about 30 minutes or until garlic is softened. Take baked garlic out of oven, let cool, peel with fork and smash.
  2. In plastic bowl set flour, water, sugar, salt and yeast. Add mashed garlic and with wooden spoon mix until all ingredients are combined well. 
  3. Cover dough with damp cloth and leave to rest for 14-18 hours. If dough is too warm feel free to put it in refrigerator. 
  4. To shape the bread carefully transfer dough into damp cloth dusted with corn flour and shape oblong form of the bread (with gently folding the dough). Wrap dough in cloth and leave it to rise again (for about 30 minutes up to 2 hours).
  5. Preheat the oven to 230°C, put the empty baking bowl in oven and heat it for a while. Transfer dough into the pan. Bake 30 minutes with covered pan, after 15 minutes bake with uncovered pan. Bread is baked when it gets nice golden color.
If you'd like, you can buy more breads that we think will be something special for you. When we mean special - we mean the special Zomick's challah bread recipe and the delicious challah breads that are found on Amazon. These products are only located on
So what are you waiting for? This is your chance to make something great.

Monday, April 28, 2014

Cream Pie Recipe

This cream pie is simple, tasty, easy-to-make and also easy-to-eat.

cream pie


  • 2 sponge cake list 
  • 4 egg yolks 
  • 4 tablespoons sugar 
  • 2 tablespoon oil 
  • 2 tablespoons milk 
  • 4 tablespoons flour 
  • 8 egg whites 
  • 15 + 4 tablespoons sugar 
  • 2-3 vanilla sugar 
  • 4 vanilla pudding 
  • 1 liter of water 
  • 50 g icing sugar

Method of preparation:

  1. Beat the eggs along with sugar; add two tablespoons cooking oil and two tablespoons milk. At the end add the flour and stir with wooden spoon. Pour the mixture in pan with 25-35 cm dimensions.
  2. Bake at 180°C for about 15-20 minutes. 
  3. For this cake you’ll need two crusts.
  4. In another bowl add the pudding and 4 tablespoons sugar, mix with 200 ml water. Boil the rest 800 ml water and prepare the pudding with it.
  5. Beat the egg whites with 15 tablespoons sugar and add the prepared pudding. The pudding should double in volume. 
  6. Set the first crust on a dessert plate and smear it with the whole amount of filling and cover with the second crust. 
  7. Leave the cake aside to cool and sprinkle with powdered sugar or melted chocolate.


Last but not least, Zomick's has so many profiles for you to visit, that we can currently recommend the one on

Wednesday, April 23, 2014

Zomick's Bagels

A first class bagel experience is something deserved these days... Zomick's has you covered with a sweet recipe for delicious bagels. Here is how it goes:

Zomick's Bagels

Yield: 12


  • 600 grams plain flour
  • 4 tablespoons sugar
  • 2 teaspoons kosher salt
  • 10 grams dried active baking yeast
  • 300 ml lukewarm water
  • 3 tablespoons butter 
  • 1 tablespoon sugar


  1. These little bread rings, Jewish in origin, are delicious teamed with savoury fillings. 
  2. Using the bread machine mix together 600 g flour, 4 tablespoons sugar, 2 teaspoons salt, yeast, water and butter in the bread machine on the manual setting. Remove from bread machine.
  3. Manually: Mix 300 g of the flour, 4 tablespoons sugar, 2 teaspoons salt and yeast. Heat water and butter to 50 degrees C. Add water to dry ingredients; beat 5 minutes at medium speed on mixer. Add 70 g flour; beat at high speed 5 minutes. Stir in more flour gradually to make stiff dough. Knead 10-13 minutes. Cover and let rise. Punch down. Cover; let rest 30 minutes.
  4. Divide the bagel dough into 12 pieces; shape 3 pieces into smooth balls. Make a 3 cm hole in each dough ball. Drop bagels into a large frying pan with water with 2 tablespoon sugar and 3 teaspoons salt in the water. Cook on medium low heat for 5 minutes, turn and cook 3 minutes; turn again, cook 2 minutes more. Drain bagels on towel. Repeat the same procedure for rest of dough. Place bagels on greased baking tray. The double cooking method – first by briefly poaching in boiling water, then baking – gives bagels their unique soft crumb and slightly chewy crust.
  5. Bake at 200°C 20 to 30 minutes. Remove bagels from towels and cool. If desired, before baking, make egg was with mixing 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy or caraway seeds.
To visit the creator of this recipe, go to and find the best bakery in New York - Zomick's. For a shortlink, click here.

Monday, April 14, 2014

Coffee Cake Recipe

This is a recipe for a light and airy, coffee-flavored sponge cake. This coffee cake is great served as a dessert with cup of hot tasty coffee and sweetened cream or as an afternoon snack.

coffee cake

Perfect with a cup of tea!

I think nearly every family has a sour cream coffee cake recipe. This is an alternate version using plain yogurt in place of the sour cream.

If you love your coffee in the morning, you'll be sure to love this coffee cake. Use instant espresso granules for a more robust coffee flavor. You can use melted butter instead of the oil, if desired. You can also add 100g chocolate chips at the very end if you want a sweeter, more indulgent coffee taste. This cake is perfect as a light snack and perfect with a cup of coffee! Use your favorite coffee and decorate to your liking.


  • 1 cup softened butter
  • 2 cups brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups yogurt

Cinnamon-Pecan Filling

  • 2 cups brown sugar
  • 1 cup granulated sugar
  • 2 cups coarsely chopped toasted pecans
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom


  1. In a larger bowl, combine flour, baking soda, baking powder, and salt. In a smaller bowl, cream butter (or margarine) and sugar with electric beater. Add eggs, one at a time, beating well after each, add in vanilla. Add flour mixture alternately with yogurt.

To Assemble Coffee Cake

  1. Grease a 10-inch tube pan with cooking spray. Sprinkle 1/4 of the filling on the bottom of pan. Spread 1/3 of the cake batter over filling. Repeat process two times, ending with final 1/4filling. Bake at 200°C for 45 minutes or until a toothpick inserted in center of coffee cake comes out clean. Cool in pan and when cool, turn out upside down onto plate. Store the prepared cake in airtight container until ready to use.

Not to be forgotten... We would like you to visit The end! :)

Tuesday, April 1, 2014

Kosher banana bread recipe

I used to make banana bread often, but because the recipe I was using contains sugar, dairy and eggs, I avoided eating more than one or two pieces a day. That was difficult to me because I’m big banana bread fan.

What I needed was banana bread without additional fats from dairy and eggs.

One week ago, I visited my friend Sally. Sally’s mother feasted us with delicious pieces of banana bread in combination with honey. When I tried the bread I was overjoyed by its taste.

I felt the bread was lighter than the one I was making; it didn't have the smell of milk neither eggs.

I asked Sally’s mother for the recipe and I realized that this recipe was what I was looking for long time.

Now I can make real sugar free banana bread which is easy-to-make, quick, but sill delicious and is perfect for breakfast or snack for the family or friends, and what’s most important is that this bread can be added on our list of kosher breads.

Unlike most banana bread recipes that contain sugar, dairy or eggs; this kosher bread uses none of them, but is still delicious. Feel free to substitute whole wheat flour for emmer flour and almond milk for soy milk.

Preheat oven to 180°C. Line a standard loaf pan with parchment paper.

In a mixing bowl add the ground emmer flour, baking soda, baking flour and the irreplaceable chia seeds. Chop the walnuts and pitted dates into small pieces. Add them to the flour mixture.

In another bowl, mix the liquid ingredients and add in mashed bananas and mixing constantly until you get homogeneous mixture.

Pour the liquid to the dry mixture, stir until well combined. Pour the batter into the prepared pan and bake in the previously preheated oven for about 1 hour.

For more information about this recipe visit You can give a 5 star rating if you want :)

Friday, March 28, 2014

Bread with fruits recipe

bread with fruits


For the dough:
  • 13 g flour 
  • 7.5 ounces butter 
  • 1 egg 
  • Pinch of salt 
  • 3-4 tablespoons sugar 
  • 1 package fresh yeast 
  • Little grated lemon rind 
  • 0, 2 dl milk 
Ingredients for the filling:
  • 5 ounces nuts 
  • 5 ounces raisins 
  • 5 ounces finely chopped prunes 
  • 5 ounces finely chopped dried apricots 
  • 500 g flour 
  • One teaspoon of lemon juice 
Ingredients for syrup:
  • 20 g sugar 
  • 2 glasses of water 
  • Ingredients for coating: 
  • 1 scrambled egg 
  • 1-2 raw egg yolks 
  • Several whole walnuts


  1. In a bowl stir all the ingredients for the dough and knead smooth dough; leave the dough half hour aside to “rest”. 
  2. Mix the fruit for filling, add flour and lemon juice; pour this mixture with syrup of water and sugar. 
  3. Shape the dough in form of triangle. 
  4. When the mixture for the filling is cooled pour it over the dough. Merge the sides of the triangle in a way in which you will get triangle again. Leave it to rest.
  5. After 15-20 minutes coat the triangle with egg wash and decorate it with the whole walnuts or almonds. 
  6. Place the bread in greased baking pan. Bake for about 40 minutes at 180°C. 

Tip:The syrup with which you should water the fruits must be dense.
This bread is tastier when it’s served cooled. You can serve it with coffee, tea or after lunch.


Want to know what is "IN" this weekend? It's our Zomick's LinkedIn profile, or you can go to and give us a Like :)

Monday, March 24, 2014

Homemade round loaf

This recipe is proof that healthy food can be very tasty. Particularly interesting about this recipe is that you don’t need to use flour; you can make it from the wheat grains.

zomicks round loaf


  • 400 g wheat
  • 200 g rye
  • 50 g millet (peeled)
  • 4 full tablespoons of corn bran
  • Little water (as needed)
  • 1 cube fresh yeast
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons sesame seeds
  • 2 tablespoons flax seed
  • 2 tablespoons pumpkin seeds


  1. Soak the wheat and rye in water two days before making the bread. The millet should be soaked in water but only one day or overnight.
  2. Soak the bran in water 10-15 minutes before making the dough for the bread.
  3. Grind the seeds when they are sodden and swollen.
  4. Sesame seeds, flax seeds and pumpkin seeds can be blended or can be used whole.
  5. Place all these ingredients in a bowl; add the sodden millet and bran, sugar, salt and yeast. Mix with a wooden spoon and start adding water. At first the mixture will be hard, maybe difficult to mix. If this is your case, then knead the dough by hand. Add water and knead until you get soft sticky dough.
  6. When the dough is ready put it in a mold (I used two smaller molds) greased with butter or covered with baking paper. Cover the dough with kitchen rag and leave it to rest.
  7. After one hour, put the bread to baking in preheated oven to 200 C for about one hour.
For more bread & loaf recipes visit or for our specialized website for breads click here.

Tuesday, March 18, 2014

Recipe for chocolate cake without butter and eggs

This chocolate cake without butter and eggs is juicy and delicious chocolate biscuit with orange flavor. This cake combined with a cup of coffee, tea or milk will delight all lovers of chocolate cake.
The preparation is simple, and mixer is not required, the ingredients can be combined just with spoon or wire.
zomicks cake


  • 200 g + 1 tablespoon sifted, smooth wheat flour
  • 200 g sugar
  • 75 g + 1 tablespoon sifted cocoa
  • 16 g baking powder
  • Zest of 3 medium-sized orange
  • 150 ml freshly squeezed orange juice
  • 300 ml milk
  • 35 g olive oil (about 4 tablespoons)
  • Pinch of salt
  • Powdered sugar for, for sprinkling


  1. Preheat the oven to 175 ° C. Coat with butter and sprinkle with flour a round cake mold with diameter of 24 cm.
  2. In a mixing bowl sift flour with baking powder and salt. Add sifted cocoa and sugar.
  3. Wash the oranges, grate the zest and squeeze the juice.
  4. Add to the flour the wet ingredients (orange juice, milk and olive oil) and the grated orange peel. Stir with wire or wooden spoon to combine the ingredients. Pour the mixture into the prepared mold and put it in the oven.
  5. Bake for about 40-45 minutes, after that check with a toothpick if the cake is baked. Take the cake out of the oven; leave it in the mold to cool completely.
  6. Sprinkle powdered sugar on top of the cake.

This recipe is one of many, which you can find on:

Friday, March 14, 2014

Chocolate pie recipe


  • 100 g dark chocolate
  • 100g milk chocolate
  • 150 g butter
  • 5 egg whites
  • 1 pinch of salt
  • 5 egg yolks
  • 100 g sugar
  • 1 sachet vanilla sugar
  • 100g peeled ground almonds
  • 1 bag chocolate pudding
  • ½ teaspoon baking powder

  • 1 tablespoon cocoa
  • 200 g heavy cream


Preparing the dough
  1. Split into cubes the dark and milk chocolate and melt with butter over hot water.
  2. Put the melted chocolate aside to cool to room temperature.
  3. In the egg whites, add salt, and mix with an electric mixer.
  4. Mix using electric mixer the egg yolks, sugar and vanilla sugar and all together, mix on medium speed until you get frothy mass.
  5. Stir the cooled mixture of chocolate and butter in the prepared frothy mass, and after that add the egg whites.
  6. Mix the shelled ground almond with pudding powder and baking powder, and add them to the mixture in the prepared dough. Stir all gently by hand.

  1. Preheat the oven to 180 ° C.
  2. Use cake mold with 26 cm diameter covered with baking paper in bold.
  3. Pour into a cake mold the prepared dough and bake for about 35 minutes.
  4. Leave the baked dough aside to cool for about 1 hour at room temperature.
  5. After cooling, take the ring mold and put the pie aside to cool completely.

  1. After the pie is completely cooled, sprinkle it with cocoa powder.
  2. Optionally beat the cream and serve it with the prepared chocolate pie.


Liked this recipe? Well then head on to where you can find some more recipes. Or, as an alternative, click here for the full Zomick's recipe experience .

Monday, March 10, 2014

London slices recipe

london slices


  • 150 g butter
  • 4 egg yolks
  • 100 g sugar
  • 250 g flour
  • 1 vanilla sugar
  • Zest of 1 lemon
  • Plum jam / apricot

  • 4 egg whites
  • 200 g sugar
  • 200 g ground walnuts / almonds
  • ½ Lemon
  • 1 vanilla sugar


  1. Beat the butter and egg yolks with sugar.
  2. In the previously made mixture, add the flour, vanilla sugar and zest of one lemon.
  3. Spread in a baking sheet that you previously covered with baking paper the resulting mixture of biscuit and bake for 15 minutes at 160 ° C in order to sponge slightly stung.
  4. Take out of the oven the slightly baked sponge cake and brush with good plum jam / apricot.

  1. Beat the egg whites, and stir in the sugar, vanilla sugar, juice and zest of half lemon and ground walnuts / almonds.
  2. Filling with walnut spread over jam plum / apricot cake and return to oven for another 20 minutes at 160 ° C.

If you want to find more information about the original creator of this recipe, visit YellowPages and look for Zomick's Bakery. Here is a link

Thursday, March 6, 2014

Chocolate slices with strawberries

slices with strawberries

Crisp base:
  • 150 g of wheat flour
  • 125 g of biscuits with chocolate sauce
  • 75 g sugar
  • 125 g butter
  • 2 teaspoons baking powder
  • 1 sachet of vanilla sugar
  • 200 g of wheat flour
  • 3 teaspoons baking powder
  • 15g cocoa
  • 125 g sugar
  • 4 eggs
  • 100 ml oil
  • 100 grams of yogurt
The filling:
  • 100 g milk chocolate with yogurt
  • 500 g strawberries
  • 50 g sugar
  • 7 sheets of white gelatin
  • 400 g heavy cream
Other filling:
  • 3 sheets of white gelatin
  • 400 g of yogurt
  • 75 g sugar
  • 100 g dark chocolate (70% cocoa)
  • 75 g of dark chocolate
  • 1 teaspoon oil
  • 100 g of smaller strawberries

  1. Put the biscuits into a freezer bag and mash the biscuits into pieces, not crumbs.
  2. Sift the flour into a bowl and add the baking powder, sugar, vanilla sugar and butter. Mix well with electric mixer.
  3. In the end add in the mixture mashed biscuits and gently mix.
  4. Sprinkle with flour the working surface and roll out the dough into a crisp baking tray (measuring 30 × 40 cm) lined with baking paper.
  5. Preparing the dough
  6. Mix the flour, cocoa powder and baking powder and sift all together in a bowl.
  7. Add other ingredients and create a dough mix stirring constantly at maximum speed for about 3 minutes.
Baking chocolate slices:
  1. Split evenly the resulting mixture over the dough crisp in baking tray.
  2. Preheat the oven to 180 ° C.
  3. Bake the cake 20 - minutes, and check with a toothpick trick if the cake is baked enough.
  4. Leave aside the baked dough to cool to room temperature.
Preparation for the first filling:
  1. Cut the strawberries with knife for peeling vegetables, wash and leave to drain.
  2. Clean drained strawberries, cut into small pieces and add sugar.
  3. Soak the gelatin sheets according to packet instructions.
  4. Gently squeeze the soaked gelatine and dissolve in a small pot on low heat, but be careful not to boil it.
  5. Stir in the previously prepared cream in the melted gelatin.
  6. In the mixture with cream and gelatin, add chopped strawberries and grated chocolate and mix gently.
  7. Leave in the fridge for about 2 hours the dough coated topping.
Preparation of the second filling:
  1. Soak the gelatin according to the instructions on the packaging.
  2. Break the chocolate into pieces in a small pot , melt the steamed stirring constantly on low heat .
  3. Mix the yogurt with sugar.
  4. Put the gelatin on low heat and mix with a little sugared yogurt.
  5. Add the remaining yogurt to gelatin mixture.
  6. Finally stir in the melted chocolate and mix well.
  7. Align this second stuffing evenly by first stuffing.
  8. Place the prepared slices of chocolate with strawberries in the refrigerator for an additional 2 hours of cooling.
Decoration of chocolate slices:
  1. Cut into regular cubes the chocolate slices with strawberries.
  2. Dark chocolate should be splited into cubes and melted it with oil steamed.
  3. Garnish each cube cake with a few drops of melted chocolate. For more liquid chocolate on each cake, place a small washed, cleaned and dried strawberries.
  4. Chocolate strawberry slices were prepared and ready to serve.

Thursday, February 27, 2014

Strawberry - Banana Smoothie Recipe

smoothie with 2 fruits
Smoothies are a good alternative to ice cream, if you are conscious for your health. But, it’s not an exact replacement, but it has a similar icy taste, without any unwanted unhealthy ingredients. This strawberry-banana smoothie is my “way-go-to” smoothie, because it’s so quick to prepare and easy to whip-up, and it stays delicious for long time. The banana is what gives sweetness to this smoothie is.

I usually buy bananas and leave them in the fridge for at least 2 weeks before I use them. Sometimes up to 2-3 weeks. Leaving the bananas on the counter is akin to throwing an all-out fruit fly party, but the fridge is the perfect place. It also decreases the smell.

Now, you may be asking yourself: Why would I use such old, brown bananas? The answer is that they develop an intense sweetness that makes the smoothie taste wonderful. What’s more interestingly, I also find the banana flavor less intense when I use the more overripe bananas.

Besides from the banana, you’ll also need frozen strawberries. It’s very important that they are frozen. By using frozen strawberries, your will get thick and creamy smoothie. You don’t have to add ice, which would make the flavors to become less dense.

Combine the bananas the strawberries and the milk of your choice. I usually use almond milk or coconut dream, but you can definitely use soy milk, cow’s milk or other milks. Depending on the shape and strength of the blender you have, you may need slightly more milk to get the fruit moving. But don’t add too much milk if you don’t want your smoothie to be too liquid. Another way to help with the blending is to have the banana closest to the blade.

If you want you can also add in some chia seeds, flax seed or wheat germ after the smoothie is fully blended. Just mix in the added ingredients gently with a spoon.

You will have to eat the smoothie immediately. It doesn’t last well in the fridge.

Ingredients for the smoothie:

  • 10 strawberries (frozen)
  • 1 very not frozen overripe banana
  • ½ cup milk (dairy, almond, soy or any other of your choice)
  • Optional ingredients: 1 tablespoon chia seeds/flaxseed/wheat germ


Put the frozen strawberries, the banana and milk you have chosen to use for this smoothie in a blender. Pulse all the combined ingredients until the mixture becomes smooth. If you want to increase the nutritious level, stir in some chia seeds, flaxseed or wheat germ before eating.

What’s your favorite fruit combination for your preferred smoothie? Share with us your ideas in the comments so we can all get some inspiration for trying something new when it comes to smoothies.