Chickpea spread (Hummus)
ca 600 g of boiled chickpeas (must be soft)
30 ml of olive oil
Lemon juice (according to your taste)
4 cloves of garlic
A few spoons of Sesame paste tahini
Sea salt, pepper, parsley (pepper may be
replaced by finely ground chilli peppers, coriander...)
First, I put chickpeas, some broth and oil into a blender and mix it. Next, I add lemon juice, garlic mashed
with salt, coriander etc. I do not add parsley leaves into a blender. I just chop them finely and stir into the
ready spread.
AMASAKÉ - DESSERT WITHOUT SUGAR
Dessert made from fermented rice, wheat and other cereals. It is very suitable for little children without
any added sugar or sweetening agents. When complex-sugar molecules split, the food gets sweet in
a natural way.
First, we let the wheat sprout (the jar with wheat must be stored in a dark place, the sprouts should be
more than 1 cm long, we must rinse it at least twice a day). We may either grind the fresh wheat or let it
dry and grind it later (it is also the way how to prepare culture for next time). If we do not want to waste
time with making wheat sprouts, we can use original rice “KOJI”.
We rinse the rice, pour water on it and boil according to the basic recipe. The ratio of rice and water is 1:1
¼ (it is necessary to measure precisely). When the rice is boiled enough, we let it cool down so that we
can touch it (ca 50 °C). Next, we mix it with sprouted wheat. In case you use “KOJI”, the ratio is 1:5. We
put the pot into a warm place – at least 40 °C (onto a radiator, into an oven, under a blanket). If you have
a multifunctional bread maker (the new generation), it is convenient to use it. Just set the temperature
and you can be sure that the necessary heat will be reached everywhere inside. We stir it from time to
time and try how sweet it is. The whole process lasts about 6 hours. When the rice is sweet enough, we
finish the fermentation process by heating the mixture at least up to 90°C. This temperature must be
reached in the whole volume! We must stir it all the time, it gets burned easily!
We can use Amazake to make various desserts: we add agar, carob, roasted nuts, chicory coffee, seeds
etc.
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