30 November 2012


(german christmas cookies)


250 g whole wheat flour
100 g brown sugar
125 g vegan margarine
1/2 packet backing powder
2 tbsp soya flour
1-2 tbsp water
1 tsp cinnamon
pinch of salt


in a large bowl mix together flour and backing powder. make a well in the centre and add sugar and water; rub in margarine using your fingertips. stir until the mixture comes together as a soft dough. turn it out onto a floured surface and knead until smooth. form dough into a ball, wrap into a foil and let rest in the fridge for 1 h.
preheat the oven to 180 degrees C.
dust some flour onto your workspace and roll the dough into 0.5 cm thickness. use the cookie cutters to create different shapes.
place cookies on a backing sheet and bake for 10-15 min (depending on the thickness).
let cool and decorate.

14 November 2012



400 g flour
25 g fresh yeast
200 ml warm water
2 tbsp olive oil
1 tsp salt
1 tsp sugar
1-1,5 kg tomato
3-4 cloves garlic
olive oil
1 tsp sugar


dissolve the yeast in some warm water, stir in sugar and leave for a few minutes. put the flour in a bowl, make a well in the centre and add the yeast mixture, salt and olive oil. draw in the flour from the edge of the well, stirring and adding the rest of warm water gradually, until a soft dough forms  (you may need to add some more water or flour). knead the dough on the floured work surface for a few minutes until it is smooth and elastic. roll it into a ball, transfer to a clean, lightly oiled bowl and cover with a towel. let it rise for at least 1 h in a warm place.

while the dough is rising, cut tomatoes into small cubes, place them in a medium size pot, add some water, minced garlic and sugar. bring to boil, and simmer for 45 min stirring occasionally. add spices and herbs and simmer for another 15 min.

preheat the oven to 220 degrees C.
turn the dough back onto a floured surface, punch it down and cut into 3-4 equal portions. form each portion into a ball and roll it around on your work surface under the alm of your hand until it feels smooth and firm. roll out the dough into very flat discs and line it on the backing paper. spread the tomato sauce over the pizza in an even layer.
(you may also arrange any of the additional toppings - for example zucchini).
place the pizza in the hot oven and bake for around 10 min or until the crust is brown. 

11 November 2012



350 g flour
100 g vegan margarine
100 g sugar
1/2 cup corinthian raisins
150 ml warm water
1 tbsp backing powder with saffron
1 tsp nutmeg
pinch salt
powdered sugar


preheat the oven to 180 degrees C. grease backing pan with vegan margarine and dust with flour.
in a large bowl mix together flour, backing powder, raisins, salt and nutmeg until well combined. add the margarine and sugar and rub in using your fingertips. add water and stir until the mixture comes together as a soft dough (add more flour if needed). turn out the dugh onto a floured surface and knead until smooth. transfer the dough to the prepared backing pan and bake for 45 minutes or until the cake is golden brown.