Tasty and Easy Recipes

Ingredients:
6 Cup Whole Wheat Flour
1 Cup Yogurt
1 tblsp Dry Yeast
1/2 Cup Water (warm)
1 1/2 Cup Water (hot)
1 tblsp Salt
Cornmeal

Method:
Put yeast in warm water. Let it dissolve in warm water for 5 minutes, set aside.
In a big jar mix hot water, salt and yogurt. Combine yeast and 4 cup flour.
In a mixer at low speed mix it for 7 minutes.
Mix remaining flour and knead for 10 minutes.
Combine more flour if dough is sticky type.
Place the prepared dough in an oiled bowl and coat the dough from both the sides.
Let it rise in warm place until doubled in size.
Make two long loaves for the dough.
Place it on a oiled baking sheet. Drizzle it with cornmeal.
Let it rise in warm place for 30 minutes.
Cut the top of the loaves with a knife and spray it with water.
Bake it in a preheated oven to 400 F till it appears to be brownish, it will take about for 30-40 minutes.

Ingredients:
2 tablespoons butter (can replace with oill)
4 to 6 large yellow onions, thinly sliced
1/2 teaspoon dry mustard
Dash of thyme
4 cups water
1/4 cup Tamari sauce (or more, to taste)

Method:
Cook onions in butter or oil over medium heat until they are starting to wilt.
Add mustard and thyme, stir and cover. Continue cooking over medium to low heat until the onions are soft and brown. This could take an hour or more, depending on how you like the onions.
Add water and Tamari, bring to a boil and then simmer for another 15 to 30 minutes. Taste and adjust seasonings (add salt and pepper to taste)

Ingredients:
1/2 pound onions
1 tbsp. olive oil
1 tsp. flour
1 tsp. soy sauce (probably to replace beef stock)
16 slices of bread like baguette
1/2 pound or even more grated hard cheese such as Emmental
1 pinch of pimento (hot pepper), optional
2 liters water
Salt and pepper

Method:
Peel and slice the onions. Fry in a little amount of olive oil, until golden, then cover with the flour. Mix well.
Add progressively the water, and continue mixing well. Cook for about half an hour.
Add soy sauce, salt, pepper and the pimento.
Before serving:
Pre-heat oven for 10 minutes and grill the bread.
Pour the soup in individual bowls, or oven proof soup dish, place slices of bread on the soup and cover with grated cheese.
Place under the grill until the cheese melts and starts to brown.