Zomick's Kosher Delicious Recipes

Apple Honey Cake Recipe

This moist and delicious cake from Zomick's Kosher Bakery combines apples and honey, two traditional foods that represent good wishes for a sweet and healthy summer! Use a large (14 cup) processor to make this cake (see note).

Ingredients:

• 1/4 cups flour
• tsp. baking powder
• tsp. baking soda
• tsp. ground cinnamon
• 1/4 tsp. ground ginger
• medium apples, peeled and cut in chunks
• eggs plus 2 egg whites (or 4 eggs)
• cup sugar
• 1/2 cup canola oil
• cup liquid honey
• 3/4 cup cold tea
• 1/4 cup brandy

Steps:

1. Preheat oven to 325°F.
2. Steel Blade: Process flour, baking powder, baking soda, cinnamon and ginger for 10 seconds, until blended. Transfer to large mixing bowl. Process apples until finely minced, 8 to 10 seconds. Measure 1 cup firmly packed and set aside.
3. Process eggs and egg whites, sugar, oil and honey for 2 to 3 minutes, until light. Do not insert pusher in feed tube. Add dry ingredients to batter alternately with tea and brandy. Process with quick on/off pulses, just until blended. Do not over-process. Add apples and process with quick on/off pulses, just until mixed.
4. Pour batter into sprayed 12-cup fluted tube pan (Bundt pan). From here, Zomicks Kosher Bakery recommends that you bake for 1 hour and 10 minutes, until cake tests done. A wooden skewer inserted into the center should come out dry. If necessary, cover top of cake with foil to prevent over-browning. Let cake cool in pan for 20 minutes. Carefully loosen with a flexible spatula; invert cake onto a serving plate.

Yield: 15 servings. Freezes well.
Note: If you don’t have a large processor, add beaten egg mixture to dry ingredients in mixing bowl alternately with tea and brandy. Mix with a wooden spoon until blended, about 45 seconds. Stir in apples.

Additional Comments: If you don’t have brandy on hand, Zomicks Kosher Bakery recommend orange juice or peach brandy as a good substitute. Apple juice can replace half of the tea for a delicious taste.

If you want to make simple serious breads, visit our website.

Budapest Cubes

Ingredients and Procedure:

Semolina Fill

• 700 ml milk
• 7 tablespoons semolina
• vanilla sugar
• 200g butter
• 250g icing sugar
• lemon

1. Pour the milk into the pot along with the powdered sugar and vanilla sugar. Leave it to boil, remove from heat, and gradually, and with constant mixing, add semolina. Return to the stove over low heat and make thick cream. Leave it to cool but stir from time to time in order not to catch crust on the surface. Meanwhile whip butter in a separate bowl.
2. In the cooled cream mix the whipped butter and juice of one lemon.

Bark

• 180g sugar
• eggs
• 60g butter
• tablespoons melted, lukewarm honey
• tablespoons milk
• 600g flour
• 2 teaspoons baking soda
• Pinch of salt

1. Zomick's Kosher Bake shop start this recipe by kneeding a smooth dough with powdered sugar, eggs, butter, honey, salt, flour, baking soda and milk, and dividing it into four equal parts. If necessary, add a little more milk or flour, depending on whether the dough is too soft or hard.
2. Extend each part of the dough as thin as possible. Bake each crust in oven preheated to 180° C for about 5 minutes. Baking time is approximate and depends on the oven. You should observe it until dough is baked and when the crust begins to take a dark color on the edges, the crust is done.

Arranging the cake

1. I used apricot jam; if you want you can choose other filling.
2. The order for arranging the cake is the following: bark - > ½ semolina fill - > bark - > apricot jam layer - > bark - > ½ semolina fill - > bark.
3. Once you have agreed the layers, leave it in the refrigerator overnight.

Glaze

• 6 tablespoons powdered sugar
• tablespoons of cocoa
• tablespoons water
• tablespoon oil
• 100g butter

1. In a sauce pan place the powdered sugar, cocoa and water, mix it well and leave on heat to boil. Cook over medium heat for about 2 minutes and then remove from heat. Stir the melted butter and leave it to cool, with occasional mixing.
2. Pour cooled glaze over the cake; leave it in the refrigerator overnight. 

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Zomick’s Soft Ginger Cookies

These simple yet delicious cookies, made by the most famous kosher bakery - and are a real treat. Soft and chewy in the middle and with a nice crisp bottom with a perfect crunch, these cookies will become your favorite. Perfect for the holiday season and every other time of the year, these perfectly baked cookies, rich in texture and flavor are definitely worth trying. 

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon and salt. Set aside.
2. Sift the flour, baking soda, salt, cinnamon and ginger in a small bowl and set aside. Beat the butter and brown sugar with an electric mixer until well blended, about two minutes. Add the egg and molasses and beat until light in color and well blended, another minute or so. Add the flour mixture and mix until just incorporated. 
3. Shape the dough into walnut sized balls using a cookie scoop and roll them in 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased prepared baking sheet.
4. Bake for 10 to 12 minutes, in the preheated oven. Rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

If you liked this recipe, check the other Zomick’s recipes at their website. Or if you want you can just visit the nearest Zomick's Kosher Bakery (visit: Yellowpages), and choose from the variety of healthy pastries and baked goods.

Cinnamon Leaves

(This recipe was adapted from Zomick's Kosher Bakery)

Ingredients:

For the Dough:

• 5 cups plus all-purpose white or whole grain flour
• 2 cups granulated sugar
• 3 teaspoons active dry yeast
• 1/2 teaspoon kosher salt
• 3 tablespoons butter
• 2 cups low fat milk
• 2 cups water
• 4 large eggs, at room temperature
• 1 ½ teaspoon vanilla extract

For the Filling:

• 3 cups granulated sugar
• 4 teaspoons cinnamon
• 1 teaspoon nutmeg
• 3 tablespoons butter, melted

Method of preparation:

1. In a large bowl mix the dry ingredients: flour, sugar, yeast and salt together, reserving one cup of the flour. In the microwave, heat the milk, water, and butter until the butter turns liquid. Allow the mixture to cool until it is still warm.
2. In a separate small bowl beat the four eggs together.Then add the butter mixture and eggs to the dry ingredients. Use a wooden spoon to combine the ingredients. When very sticky dough is formed, knead in the remaining one cup of flour.
3. Place the dough in a greased a bowl, rise with a clean towel over top until doubled in volume. I prefer to preheat the oven for 10 minutes and let the dough rise inside the slightly lukewarm oven. It should take about an hour. Bread will rise really fast at about 80 degrees.
4. Roll out the dough on a clean surface to 14 by 20 inch rectangle. Brush the dissolved butter over the surface of the rolled out dough. Now add the filling. Then mix in the cinnamon, sugar and nutmeg together and sprinkle it over top.
5. The next step is cutting the dough in to six parts. Assemble the six parts on top of each other. Cut those parts into three or four parts with square form. Put the stacks of squares into the greased 5 x 9 loaf pan. Allow to rise a second time until double (about 15-30 minutes).
6. Bake at 200°C for 40-50 minutes. Check to make sure the loaf is ready before you tip it out by using a butter knife to press down on the top, if it springs back it is done. If it doesn't the dough isn't quite baked, put it back in the oven for another 10 to 15 minutes.

Let the bread set for five minutes before you serve it.

Macaroni with chicken and spinach by Zomick's

I love spinach. I have been reading a lot of his high nutritional value. The spinach is used in many combinations, in many types of dishes but in almost every dish the spinach is overcooked i.e. processed. For this recipe the spinach doesn't have to be highly processed which is important in perceiving all the vitamins and nutrients.

Ingredients:

• 1 package macaroni
• 4 pieces of chicken breast (about 500-600 g)
• 4 cloves garlic (finely chopped)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 350 ml white wine or chicken broth (Cube) (can be mixed)
• 250 g young spinach
• 200 g cherry tomatoes (or plain tomato)

Method of preparation:

1. Cook the macaroni according to the instructions on the package. After cooking drain them well and set aside.
2. Cut the chicken meat into medium sized cubes, spice it with salt and black pepper. Place the frying pan on high heat; add olive oil and butter and preheat them before adding the meat. Add the meat in the frying pan.
3. Fry the chicken cubes for several minutes on each side (without mixing), keep frying until the meat is softened in the middle and gets nice golden brown color.
4. Take the meat off the heat. In the same oil where the meat was fried add garlic, cook the garlic for about 30 seconds and add the wine or chicken broth. Place the mixture to boil on medium heat or until the volume is reduced to half. When the mixture nice boiled and cooked enough add the spinach leafs, tomatoes cut in bigger slices, the chicken meat (along with the sauce form the pan) and at the end add the macaroni.
5. Sprinkle spices of your choice over the prepared dish. I prefer to sprinkle black pepper, some ground kosher salt and thyme.

This dish is best eaten right after it is being prepared. It tastes best when it is still hot.

The combinations for making pasta are unlimited, if you want to learn more for cooking delicious macaroni visit zomicks bakery on YellowPages.

Chocolate covered banana cake

Ingredients:

• 2 sticks unsalted butter, softened
• 12 cups light brown sugar
• 5 eggs
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 very ripe large bananas, mashed 
• 2 cups low fat milk
• 5 cups all-purpose white flour
• 12 cups heavy cream
• 13 cups sugar 
• 4 tablespoons corn syrup
• 5 ounces unsweetened chocolate
• 3 sticks unsalted butter
• 2 teaspoons vanilla extract
• 1 teaspoon kosher salt

Method of preparation:

1. Preheat oven to 200°. Grease two 10-inch round cake molds, line with parchment paper; grease paper with one stick unsalted butter.

Making the banana cake:

1. In mixing bowl add butter and sugar; beat using electric mixer until fluffy, about 5 to 7 minutes. One at a time add the eggs. Beat after each addition, until the mixture is well combined. In this mixture add baking powder, bicarbonate soda (baking soda) and kosher salt.
2. Add the previously mashed bananas, reduce the speed of the electric mixer to medium and continue beating until you incorporate the bananas in mixture. Add milk and flour and mix until mixture is smooth enough.
3. When you've prepared the complete mixture, prepare the cake molds, i.e. spoon butter in both. 
4. Bake banana cake layers until they are springy to touch, for about 40 minutes up to one hour maximum (it depends on the oven you’re using). When layers are baked cool them in molds on a rack for 20 minutes, and after that turn out the molds and let the layers cool completely. 

Meanwhile prepare the frosting:

1. In medium saucepot, add cream, sugar and corn syrup, bring them to boil. Reduce heat and simmer, stirring occasionally, for approximately 10 minutes. 
2. Remove mixture from heat and add chocolate, banana extract and butter; stir until completely smooth. Stir in vanilla extract and salt and then pour mixture into a medium bowl set in a larger bowl of ice water.
3. Beat fudge with a handheld electric mixer until it's shiny and thick.
4. Set 1 cake layer to a dessert serving platter. Frost the first layer with 2 cups fudgy chocolate frosting, then top with second layer and spread remaining chocolate and banana frosting over top and sides of the banana cake.

Because you cannot find this kinda cake in a bakery, you are gonna have to make it yourself. If you need more help or more detailed instructions, you are gonna have to visit our Facebook Fan Page.

Leek And Potato Soup Recipe

This leek and tomato soup is incredibly simple to make and you only need a few ingredients.
This rich leek and tomato soup with loads of flavor blends the flavors of garden fresh leek and oven roasted tomatoes and it is light and fresh, plus it freezes really well too.
If you want a warming tasty yet healthy soup this is the right choice for you. You can serve it either for lunch, breakfast or dinner.

Ingredients:

Serves: 4

• 100 g butter
• 2 cloves garlic, chopped
• 2 small onions (or one big), chopped
• 2 large leeks, chopped
• 4 medium potatoes, peeled and diced
• 1000 ml chicken stock
• small handful chopped fresh parsley
• 1 bouquet garni
• Salt and freshly ground black pepper
• 2 vegetable stock cubes

Method of preparation:

Time for preparing: 15 minutes

Time for cooking: 40 minutes

Total time: 55 minutes

1. Dissolve the butter in a large saucepan over medium heat, and sauté 2 cloves garlic and 2 small onions for a few minutes stirring frequently.
2. Add the remaining ingredients and bring to the boil. Simmer for half hour. Remove the bouquet garni and purée soup with a blender. Add cornflour to thicken the soup if it is too thin. Serve the soup along with buttered bread.

Tip: 

1. When you are puréeing the soup, you can chop the leeks very roughly, also onions and potatoes - don't waste your time getting them to be equal in size!
2. Make this soup kosher by replacing butter with olive oil and chicken stock with vegetable stock.

1. I made this soup yesterday for breakfast and it turned out wonderful. It was very easy to make. This leek and tomato soup is truly delicious; I didn’t purée it when it was finished though because I prefer the soup chunky. Try this soup, you will not be disapointed!

If you feel grateful about this recipe then like this Zomicks recipe on the bottom. A follow would also be nice.

Stay tuned, more recipes are coming!!!

Olive bread

This deliciously moist olive bread easy is quick to make. It does well with soups or chilli con carne. It’s good with a hearty bowl of soup or cheese and pickles. I use just enough wholemeal flour to give it some flavour but not so much that it's heavy. I use an overnight starter to give it extra flavour.

Serve this olive loaf very fresh, cut into wedges. The mix of olives can vary to your own taste, or you can use just one kind. The ingredients are readily available from healthfood shops and the recipe is simplicity itself.

Ingredients:

• 8 cups bread flour
• 3 cups warm water
• 2 tablespoons kosher salt
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons active dry yeast
• 2 tablespoons sesame seeds (optional)
• 2 teaspoons molasses
• 1 tablespoon olive oil
• 2 cups kalamata olives, pitted and chopped

Directions:

1. In a mixing bowl place water, yeast, and molasses; stir to mix. Let stand for a few minutes until mixture is creamy and foamy.
2. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and fresh herbs. Add olive oil and salt; mix.
3. Turn dough out onto a lightly floured surface. Knead. Add additional flour as needed to keep dough from becoming sticky. Place in well oiled bowl, and turn to coat the dough surface with olive oil. Allow dough to rise until doubled in volume, about an hour or more.
4. Punch the dough down, split into two pieces, and form into two round loaves. Place on greased baking sheet. Spray with cold water and sprinkle with sesame seeds if desired. Let loaves rise for 40 minutes to one hour.
5. Bake the bread at 200°C degrees for about 50 minutes, or until loaves are brown and sound hollow when tapped on the bottom.
6. This is a great flavored bread for sandwiches made with cured ham, or for the ultimate cheese toastie. It's great toasted and spread with cream cheese, nut butter or dipped in olive oil. This golden, crusty olive bread has a delicious, moist, close-textured interior. Olives give the bread a traditional flavour, while yeast and cream of tartar help to make the bread rise.

This recipe was provided to you by Zomick's Kosher Bakery, the best bakery listed on Urbanspoon.com. Be a good lad and vote a thumbs up there...

Beef and vegetable casserole

This kosher casserole is full of big, intense flavors. Serve with potatoes some chopped chilies, if you like it hot! Other winter vegetables can be used in this thick, warming casserole. Garlic is also very good with this. Try artichokes or ginger in place of the parsnips or carrots

Ingredients:

• 1 tablespoon oil, or as needed
• 2 large onions, chopped
• 2 large potatoes, peeled and chopped
• 200 g carrots, peeled and chopped
• 1 teaspoon grated root ginger
• 25 g (1 oz) butter
• 1/2 teaspoon chili powder
• 1 pinch salt and pepper
• 2 tablespoons chopped parsley
• 1 kg beef, trimmed and diced
• 1/2 lemon, juiced
• 900 ml vegetable stock
• 3 cloves garlic, chopped
• 1 teaspoon ground cumin
• 125 ml stock or water
• 125 g (4½ oz) leeks, rinsed and sliced
• 1 tin chopped tomato
• 1 teaspoon ground coriander
• Salt, black pepper and freshly grated nutmeg
• 280 g (10 oz) parsnips, peeled and chopped

Instructions:

1. Preheat the oven to 175 degrees C .
2. Place the flour, onions and beef into a large pan heat the oil and brown the beef, add salt and pepper, seal bag and shake well so all of the meat and onions are lightly covered in flour. Add garlic, ginger, tomatoes, stock, lemon juice and seasoning. Pour the sauce over the meat and onions. Next, pour in all of the beef stock and let simmer gently for a few minutes. Pour contents of the frying pan into a casserole dish. Add the spices to the pan and heat, stirring for 1 to 2 minutes. Place the potatoes in the casserole dish so half of the potato quarter is above the surface, half below.
3. Bake in a preheated oven for 2 hours, or until meat is tender and the potatoes are cooked through.
4. I altered some if the ingredient amounts. I didn't have pearl barley so used a mix of dried barley, lentils, split peas, peas and beans instead. The result was really nice lovely recipe.

For more delicious recipes visit Zomick's profile on Heb. There is a gallery with over a 100 images, images from delicious foods

Unleavened bread with poppy seeds

I want everything presented on the table to look good. It’s always an advantage to have something different. Once you start using your creativity you will realize how much the look of the table will change.

I prefer to make unleavened bread for any kinds of occasions. You don’t have to make something difficult in order to get different unleavened bread, for example, there is nothing complicating in rolling the dough, adding some poppy seed, cutting small pieces and arranging them.

If don’t have time to do unleavened bread like this, you can always drop in to some of the Zomick’s bakery stores and buy one such good unleavened bread.

Ingredients:

For the dough:

• 750 g flour
• 2 teaspoons instant yeast
• 1 glass yogurt 
• 100 ml oil
• 1-2 teaspoons salt 
• 1 teaspoon sugar
• 2 egg whites
• Lukewarm water

Ingredients for the filling:

• 4-5 tablespoons sugar
• Little cinnamon 
• 1 tablespoon grinded lemon rind
• 200 ml hot milk

For coating:

• 1 egg yolk 

Method of preparation:

1. In bigger bowl add the flour; combine it with all the ingredients for the dough and gradually adding lukewarm water knead soft dough. Leave the dough on warm place to rise for about one hour. Re-knead the dough and roll it with rolling pit to 1 cm thickness. 
2. For the filling: Stir poppy seed with sugar, cinnamon and grinded lemon rind. 
3. Smear the crust with filling and roll. 
4. Transfer the roll into baking pan smeared with baking paper and form a circle. Cut the toll into 1-1.5 cm thick pieces. 
5. Arrange the pieces and leave the unleavened bread to rest.
6. Coat the unleavened bread with egg yolk and bake until it gets nice golden color. 

Tip: Adjust the amount of filling to your taste, you don’t have to follow strictly the amounts of the ingredients as shown in the recipe.


For more relevant or similar recipes made by Zomick's buy a piece of the Zomick's Challah Recipe from Amazon.

Bread with spices and garlic

What woke me up this morning was the wonderful smell coming from the kitchen. My mother was baking this delicious bread with irresistible taste. There is no better way to start your day with a loaf of freshly baked delicious bread. The combinations for eating bread with garlic and spices are numerous, but one thing is sure, if you try it once you will be back for more very soon. I asked my mother for the recipe because I wanted to share it with all of you.

Ingredients:

• 550 g flour 
• 230 ml water (hot) 
• ½ packet fresh yeast 
• 1 tablespoon sugar 
• ½ tablespoon salt 
• 120 g butter 
• 1 spoon oregano, rosemary (or basil) 
• 1 spoon grinded dry red pepper
• 2-3 bulbs onion 
• 2 kosher salt 
• Little black pepper 
• Little olive oil 

Prepartion:

1. In a bowl add little lukewarm water, add flour, ½ tablespoon sugar, grind the yeast and leave it to rise. 
2. Meanwhile melt the butter, add salt, oregano, garlic, thyme and mix well all these ingredients. 

Preparing the dough:

1. In another bowl add the rest of the water, add the flour, yeast, butter; stir well until you get homogenous mixture. Leave the dough to rise, to double in size. 
2. Re-knead the risen dough and transfer it to another pot. With knife, cut the upper part of the dough. Pour olive oil on the bottom of the pot and on the dough surface; sprinkle the dough with salt and grinded dry red pepper. 
3. Preheat the oven at 230°C. Bake the bread for about 30 minutes with cover, after that decrease the temperature to 200°C, remove the lid and bake for another 10-15 minutes. 

Before eating leave the dough to cool. Enjoy!

If you visit sites.google.com and read more about the art of recipes, you can read find out many many other recipes. If you are curious about the creator of these delicious pieces - go to YP.com and find Zomick's.

Cinnamon rolls recipe

If you're a fan of simple and quick desserts of puff pastry, then this is the right thing for you. Pretty simple, sweet yeast dough with an enriched aroma of cinnamon and cardamom with a little touch of orange. I always use cardamom seeds in recipes. If you do not have seeds or ground cardamom they can be omitted in the recipe. Maybe someone will find the amount of the sugar too high, but combined with spices and dough nothing in this recipe is too predominating, but a number of ingredients for stuffing can always be customized to suit your taste.

Ingredients:

• 200 ml milk
• 50 g butter, melted
• 400 g white flour
• 40 g fresh yeast (1 cube)
• 50 g sugar
• 1 packet of vanilla sugar
• Pinch of salt
• 1 egg

Filling:

• 2 tablespoons melted butter
• 6 tablespoons sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cardamom
• Grated rind of 1 orange

Preparation:

1. In a pot heat the milk, add 1 teaspoon of sugar, a little flour and crumbled cube of yeast, cover and leave it aside.
2. In a bowl sift the flour, add the remaining sugar, salt, vanilla sugar, and the melted butter; add lightly scrambled egg and the prepared yeast. Knead smooth but not too soft dough. Cover with a cloth and put it in a warm place to rise until it doubles in volume.
3. Meanwhile, preheat the oven to 175°C.
4. In another bowl mix sugar, cinnamon, and grated orange.
5. Knead again the dough on lightly floured work surface and roll it out to get a thickness of 5 mm. Coat the dough with melted butter and sprinkle with a mixture of sugar and spice. Tightly roll the dough starting with its long side.
6. Cut the dough into 1 cm thick slices and arrange them on the prepared sheet lined with parchment paper. Cover and leave it in a warm place to rise for about 30 minutes. Bake in the oven for about 20-25 minutes until the rolls are lightly golden brown.

Enjoy!

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Homemade bread with seeds

I know all of us follow the smells of childhood. It seems to me that we are getting closer the more we move away from it.

And, today, like almost every Sunday I made homemade bread.

And my favorite bread is the one I make with butter cut into.

I love to make bread and this time I chose the one with seeds. Every time turns out differently, but these are variations on a theme!

This is how I made today’s bread for my family:

Ingredients:

• 60 ounces flour
• 30 ounces whole wheat flour
• 10 g oat flour
• 10 ounces white flour
• 2 tablespoons sunflower seeds
• 2 tablespoons sesame seeds
• 2 tablespoons ground flax
• 2 tablespoons flax
• 1 bag of dry yeast
• 1 teaspoon seed of your choice  
• 1 teaspoon sugar
• 1-2 tablespoons olive oil

Instructions:

1. Mix all dry ingredients, make a dent in the middle, and add a little warm water and olive oil. Mix a bit oil and add enough water to produce one solid equal mass. Keep mixing until it begins to separate from the container. (I do it with ordinary spiral mixer with extensions). Cover and leave to rest and it doubles in volume.
2. Well it is good to mix little again with squirting little water before and leave again rest and double.
3. After that mix again and divide the dough into loaves, put the bread in a baking pan and after about 15 minutes bring it to baking.
4. First bake the bread at 230 ° C for 10 min, and then half an hour at 200 ° C. At the end bake it at 150 ° C and after that turn the oven of and leave the bread in the oven. After a total of an hour remove it from the oven, sprinkle little cold water wash, cover the bread with a cloth and let it soften slightly. At the end remove the bread from pan, wrap in a cloth and leave to cool.
5. You can eat this bread in any time of the day, either for breakfast, lunch or dinner.
6. I’m sure you will like it.

Enjoy!


For more information about Zomick's or for similar delicious bread recipes visit some of their profiles.

Recipe for Mexican chocolate pie

Ingredients:

Filling

• 200 g heavy cream
• 2 tablespoons liquid honey
• 120g good quality dark chocolate (at least 60 % cocoa)
• 50g milk chocolate

Pastry

• 150 g of wheat flour
• 20g cocoa powder
• 6 g of baking powder
• Cinnamon
• Cloves
• 65g brown sugar
• 1 vanilla sugar
• 1 pinch of salt
• 100g softened butter

Rub cakes

• 1 flat tablespoon flour
• Top dressing
• Cocoa powder

Preparations:

1. Mix flour with baking powder and cocoa, and add the other ingredients.
2. Gently stir the dough until ingredients are not imbued, and then knead it briefly on a floured surface.
3. Fill with 2/3 of the dough the bottom mold cake pan with parchment paper by pressing at the bottom of the mold.
4. Leave the mixture for 1 hour in a cool place.
5. Bake at 190 ° C for 10 - minutes.

Filling

1. In the pot stirring constantly boil cream and honey.
2. Remove the pot from the heat.
3. Chocolate should be split into small cubes and blend in the cream dissolve.
4. Put the chocolate icing to cool.
5. When the chocolate icing is hardened pour it into a paste and align, and then leave all to cool for 2 hours in the refrigerator.
6. Before serving decorate the cake as desired spreading cocoa powder.

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Recipe for black and white cookies

Ingredients:

• 6 eggs
• 80 g sugar
• 4 tablespoons oil
• 60g plain flour
• 15g cocoa (2 tablespoons
• 1 teaspoon baking powder
• 80g toasted chopped hazelnuts

For the light cream:

• 80 g cornstarch
• 100 g sugar
• 1 Vanila sugar
• 800 ml milk
• 250g butter

For the dark cream:

• 500ml whipping cream
• 300 g of chocolate

For the glaze:

• 150g chocolate

Instructions:

1. Mix 50 g butter, eggs and sugar until the mixture becomes foamy, add the oil, flour mixed with cocoa and baking powder. In the end stir in the hazelnuts.Divide the mixture into two parts.
2. Bake the biscuits at 180 ° C for about 18 minutes in the pan with size 32x18cm lined with baking paper.
3. Mix corn flour with sugar, vanilla sugar and a little milk.
4. Heat the remaining milk to boiling.
5. Stir in the cornstarch and cook with stirring for several minutes until it is prepared.
6. Cool the cream with stirring and in the end stir in butter mixed on room temperature.
7. Heat the cream and add the melted chocolate and stir until chocolate is melted.
8. Over the biscuits into pan, apply the cream, cover with the other biscuits and pour the warm dark cream.
9. Cool the cake and pour the chocolate glaze.

Serving: Serve the cake cut into cubes.

Preparation time: 55 minutes including the cooling time.

For more great recipes find Zomick's Bread on Facebook.

Challah Bread With Spinach Dip

Are you tired of cooking? Whip up some creamy spinach dip to go along with the bread, put up a pot of chicken soup and enjoy a great Shabbat. Take a break after all the cooking for holidays and let your challah shine. Use a large bowl. This recipe yields enough dough for six loaves, and the dough needs enough space to double in size while rising.

Ingredients for the dough:

• 5 tablespoons dry yeast
• 6 cups warm water
• 7 large eggs
• 2 cups honey
• 4 cups olive oil
• 3 tablespoons salt
• Approximately 20 cups flour

For the egg wash:

1.      1 egg

2.      3 tablespoons. honey

3.      2 tablespoons olive oil

Instructions:

1.      In a large bowl, put the yeast in 2 cups warm water and let sit about 20-25 minutes until it becomes slightly frothy.

2.      Add the rest of the ingredients and half the flour. Mix until a loose batter forms. Add the rest of the flour a couple of cups at a time until the dough is soft but not sticky.

3.      Cover the dough with a towel or plastic wrap and put it in a warm place to rise for about two hours. The dough should double in size.

4.      Punch the dough down and let it rest for 15 minutes. Divide into 6 equal pieces.

5.      Braid according to directions above. Place loaves on lightly greased pans and let rise for another 50 minutes.

6.      Egg wash the loaves and bake on 275 for approximately 60 minutes. Loaves should become golden brown and firm on the bottom.

7.      There is a tradition in some Jewish communities to make “shlissel challah” the week after Pesach. Shlissel means “key,” and the custom involves either baking the challah in the shape of a key, or wrapping ones real house (or business) key in foil and pressing it into the underside of the challah before baking. The key is removed before the challah is eating, and the tradition is considered asegulah (spiritually propitious) for livelihood.
8.      Have you made challah before? What’s your favorite way to eat challah? Do you have a special dip you like to spread on it? Leave a comment and let me know. I’d love to hear your suggestions.

Close Directions:

Pour 2 cups of warm water into the bowl and sprinkle the yeast on top. Mix briefly until combined, and let the mixture sit for about 20 minutes before continuing.

Add warm water, oil, honey, eggs, and salt. Mix this all together. Start adding the flour, more cups at a time. Mix and watch a loose batter form. Keep adding flour and mixing until the dough begins to come together. You may not need all 20 cups of flour so you can go slowly towards the end. Optional, you may need little more. The dough should be soft but not to be sticky. Once the dough has enough flour, knead it for a couple of minutes. I prefer to do this in the bowl.

Cover the bowl with plastic wrap or a damp towel and put it in a warm place to rise for about an hour.

In the summer days, I usually put the dough outside in a sunny spot. In the winter, I often start pre-heating my oven and put the bowl on the stovetop. The heat comes up and creates a warm space for the dough. After an hour the dough should be double its original size and ready to work with.

Punch the dough down and let it rest for 10 minutes before doing the separating Challah. Say the blessing, separate a small piece of dough, and set it aside to burn after the challah has finished baking. For more about this mitzvah, and a step-by-step guide.

After that divide the dough into six relatively equal pieces. I roll the dough into a line and cut it with a knife. Each of the six pieces will compose one challah.

This recipe gives six braided loaves, or you can use some of the dough to make rolls. I made four full sized challahs and eight rolls.

Are you ready to start? Pick up one of your chunks of dough, roll it out and cut into three. Then roll out each of the three pieces and you are ready to braid the dough.

Put the three strands together at one end and begin to braid the dough. It’s very easy to braid challah. It’s a repetitive motion of crossing the outer strands over the middle strand. Start with the right strand, pull it over the middle so it’s now in the center. Now pull the left strand over the new center strand, and again pull the right strand over the middle. Repeat until the loaf is fully braided, then pinch the ends together tightly. For a neater, rounder look, tuck both ends under the loaf.

To make challah rolls is a bit simpler. Instead of cutting the dough into three pieces, cut it into four. Roll each one up individually. Tuck the ends under when done – this will stop them from unrolling.

Put your challahs on a lightly greased pan, and make sure to leave space around them because they will spread and grow while baking.

Put the pans in a warm place and let the challah rise a second time, for about 40 minutes.

Mix the egg wash ingredients and brush the loaves. Bake for approximately 50 minutes on 350 F. You’ll know they’re ready when the bottoms of the loaves feel hard and the tops become golden brown. The rolls need less time – about 30 - 35 minutes. For best results, let the loaves sit for about 15 minutes, then transfer them to a cooling rack until fully cooled.

Dips and spreads are delicious when you eat it with challah. My favorites ones are hummus, olive spread or some of the spinach dip. It’s easy to whip up while the dough is rising or while the challahs are in the oven.

Sauté 2 diced onion and 1 chopped garlic cloves in 3 Tbsp. olive oil until golden. Add 1/3  cup chopped spinach and sauté until soft. Blend with 1/2 cup mayonnaise and 2 tsp. salt. Add mayonnaise and salt amounts to taste. Spread on the challah and enjoy!

To enjoy the simple challah bread watch http://www.youtube.com/watch?v=zrrT_SJEtKw.

Goodreads | Zomick's Bakery (zomickskosherbakery) - Inwood, NY (21 books)

Kosher Readers | Zomick's  (@Goodreads) - Reviewing 21 books

Banana Bread Recipe

Have you ever tried a banana bread? No? Well Zomick's has you covered. Just follow these few steps and make something from this recipe...

Time for preparation: 5 minutes

Time for cooking: 1 hour

Yield: One loaf

INGREDIENTS:

• 4 ripe smashed bananas,
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD:

You don’t need a mixer for this recipe. First, preheat the oven to 350°F (175°C). In a large bowl, mix the butter with the mashed bananas with a wooden spoon. Mix the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 5x9 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

For more delicius exotic recipes visit your nearest Zomick's retailer.

Chocolate Chip Cookies

It may seem strange to you when you will hear that these cookies are made from potato starch?! Yes! As you can read, this is possible! The only problem with this recipe is that it goes so fast after you make it, you will always need to make more of them. I pulled out my potato starch and ingredients, went on a hunt for just the right kind of almonds to pulverize into powder, and we made them. Good is not the word. I hid the really nicest ones in the freezer for the photo you see here, and then realized that I had nothing really to give my kids to taste since most of them were so perfect looking… This recipe is from Mrs. Rikva Thumim of Golders Green, London. 

Ingredients:

• 2 cups sugar
• 2 eggs 
• 1 cup oil
• 2 packets, about 2 T. vanilla sugar
• 3¼ cups / 400 grams very finely ground almonds (almost flour consistency)
• 1 cup potato starch
• 1¼ cups / 10 oz. chocolate chips 

Instructions: 

1. Preheat the oven to 350°F / 180°C.
2. Cream together the sugar, eggs, and oil. Then add in the vanilla, almonds, potato starch, and chocolate chips and mix it well.
3. Freeze the batter for 10 minutes in order to make it easier to form the cookies. It will be oily, but this is normal.
4. Form several small balls out of the batter using your hands or a mini scooper for ice cream. Place them on a paper- lined tray. Do not flatten the cookies at all. They spread a lot in the baking process. The size cookie you see featured here was done with a mini-ice cream scooper and look how big they are becoming.
5. Bake them for 12 minutes, until they become lightly browned and crinkled. Let them cool a bit on the paper and then remove them. Hide them quickly if you want some for later, and yes, these do freeze well!

For more recipes like this one visit Zomick's channel on issuu 

Zomick’s Bread Machine Challah

Zomick’s Kosher Bakery is sharing this recipe, because we want to highlight the greatness of our way of preparing this challah. In addition, we would like to say that it is not the ingredients that are making this challah, but the way of merging them as a whole. And the main secret to Zomick’s success is using whole eggs, instead of using just yolks. We have achieved success, and we want the same for you too! 

Nowadays, every single family owns a bread machine, therefore we thought that it is the best to share our recipe with those who are looking to make challah in their new appliance. Furthermore, we would like to mention that this bread machine will mix, knead and rise, but you will have to braid and bake the challah yourself. You will find below the easiest steps to preparing the best challah ever.

Ingredients: 

• 1.5 cup water
• 3 large egg
• 1 1/8 tsps salt
• 1/3 cup vegetable oil
• 5 1/2 cups flour (all-purpose)
• 1/2 cup honey
• 1 package dry yeast
• 1 large egg (for glazing)
• Sesame/Poppy seeds (optional) 

Instructions: 

1. The first step is placing the water, egg, salt, oil, flour, honey, and yeast inside the bread machine. But still, you will need to add them according to the recommended order by your bread machine’s manual.
2. Select the dough cycle, and let the dough in the machine for about 90 minutes.
3. Once the machine beeps, you will have to remove the dough.
4. Then, preheat the oven to 350°. After, you will need to divide the dough into three pieces for medium-size challot.
5. The next step is braiding the challah. And after that, you will have to let the challah stand for another 20 - 30 minutes.
6. Brush the dough with egg and sprinkle with seeds.
7. Bake for about 20-30 minutes, or until golden brown.*
8. The last step is to cool the challah on a wire rack.
9. Once the challah ready, you will need to cover it with embroidered cloth. 

*You will need to make sure that your challah doesn’t get too dark for a small amount of time. Zomick’s challah bread is a rich, slightly sweet braided bread that is either prepared for the Shabbat evening meal or at ceremonial dinners. Enjoy this Zomick’s challah bread and tell us your thoughts!