Meet the most influential figures in the Jewish world
Green Eats: Go organic
ByNERIA BARR
June 6, 2012 13:58
New types of flour by Harduf inspired chef Kobi Persol to create some easy, tasty recipes
Organic Spelt Mini Dumplings

Oranic Spelt Mini Dumplings. (photo credit:Liron Almog)

When we say organic, we usually think fruits and vegetables. But today, organic products can be found in all the sections of the supermarket, from dairy to dry goods to detergents. In fact,
advocates of the organic way of life say you should buy organic whenever possible for the good
of the planet and our future. Harduf Organic Foods is the largest Israeli manufacturer of organic items, producing dairy products, as well as cereals, tehina, pasta, breads and flour. Their new types of flour went onto the market recently, and we tried two recipes created by chef Kobi Persol for Harduf.

BANANA-GINGER MUFFINS



Be the first to know - Join our Facebook page.


✔ 21⁄2 cups organic rye flour
✔ 50 gr. butter, at room temperature
✔ 1⁄2 cup white sugar
✔ 1⁄2 cup brown sugar
✔ 1 bag vanilla sugar
✔ 2 eggs, beaten
✔ 2 cups (400 gr.) yogurt
✔ 2 bananas, sliced
✔ 2 level tsp. baking soda
✔ 1 tsp. fresh ginger, grated
✔ 2 Tbsp. ground walnuts (optional)
✔ Pinch cinnamon (optional)

Heat the oven to 170º. Using a food processor, mix butter with sugars for 2-3 minutes. Add eggs, baking soda and yogurt. Add the flour and mix until homogeneous. Add the bananas and ginger and continue mixing. Pour batter with a serving spoon into a muffin tin or use paper cupcake liners placed on a baking sheet. Bake 17-18 minutes.

ORGANIC SPELT MINI-DUMPLINGS

These dumplings can be served in a soup or instead of pasta with tomato sauce.

✔ 11⁄2- 21⁄2 cups organic spelt flour
✔ 3 eggs, beaten
✔ 3⁄4 cup water
✔ 25 gr. grated Parmesan cheese (omit if cooking for a meat dinner)
✔ Olive oil
✔ Salt

Beat eggs with a pinch of salt, water and Parmesan. Add flour and mix well.

Boil 2 liters of water. Add 1 tsp. salt and 2 Tbsp. olive oil to the water. Place a grater or a sieve with large holes over the boiling water. Using a tablespoon, transfer a small amount of the batter onto the sieve or grater, and move the spoon over it.

Drops of the batter will fall into the boiling water. Mix lightly. Cook for one minute after the dumplings float, and remove from the water.

Continue until all the batter is cooked.




Relevant to your professional network? Please share on Linkedin

Tags:
  • cooking
  • Prev Article
    Cooking Class: An elegant event
    Fillet of Salmon
    Mushroom Dish
    In Season: Mushroom bonanza
    Next Article
    Share this article via
    from around the web
    Related Content
    Cooking class
    June 11, 2014
    Cooking Class: Lump it, love it

    By NERIA BARR

    Top Stories
    Israel Weather
    • 4 - 16
      Beer Sheva
      7 - 17
      Tel Aviv - Yafo
    • 5 - 13
      Jerusalem
      7 - 15
      Haifa
    • 8 - 22
      Elat
      8 - 19
      Tiberias