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.