Tuesday, March 13, 2012



  • 3 cups of all purpose flour
  • 1 cup of whole wheat flour
  • 1/2 cup of warm milk
  • 1/2 cup of warm water
  • 1/2 cup of sun flower oil 
  •  1 egg white
  • 3 tbsp of granulated sugar
  •  1 tbsp of salt
  •  1 tsp of yeast
•1 cup of feta cheese

  • 1 egg yolk
  • poppy seeds
Mix all of the dry ingredients in a large mixing bowl. Add milk, water, sunflower oil and egg white. Knead them all together with your hands until becoming dough. The dough should be sticky. Cover the bowl with plastic wrap and let it rest until the dough rises to double its size. It takes one to two hours.
In a small bowl, put some vegetable oil. Damp your hands with this vegetable oil before touching the dough. That way, the dough will not stick to your hands. It also give them a nice taste too.
Take the bowl and knead the dough again until it is bubble free. Take a small piece of dough ( about the size of an egg) and make it flat with your hands.Place 1 tbs of feta cheese in the middle of the dough and close it up. Place them on a baking tray and let them rise for half an hour.
Preheat the oven to 350F. Brush all of the pogacas with egg yolk and sprinkle poppy seeds on top. Bake them until the color of egg yolk turns to brown.

Monday, March 5, 2012



3 leeks
2 eggs
1/3 cup of milk
1/3 cup of sunflower oil
1 cup of corn meal
1/3 cup of feta cheese
1 tsp of baking powder

Preheat the oven 350F.
Wash leeks and chop it. Take it in a large bowl and wash it until it is dirt free. Drain it.
Take eggs in a large mixing bowl and beat. Add milk and sunflower oil and whisk. Crumble the cheese and add it into mixing bowl with corn meal and baking powder. Whisk it well. Add chopped leek and stir.
Pour it into 10-inch square baking dish. Bake it until the toothpick come out clean.