דלג אל תוכן ראשי
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[comment_date] => 2022-01-10 09:16:27
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[comment_content] => תודה רבה!
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[comment_date] => 2022-01-09 19:09:11
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[comment_content] => יצא טעים מאד.
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[comment_date] => 2020-07-21 22:51:51
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[comment_content] => יצא טעים מאוד אחד השקשוקות הכי טעימות שאכלתי.
תודה תודה על המתכון 🙏
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[comment_date] => 2018-05-20 12:55:37
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[comment_content] => תודה רבה,יצא מעולה :-)
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[comment_date] => 2018-03-03 16:13:31
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[comment_content] => המתכון בנוי בצורה מובנת ומפורטת להבנה כל הכבוד
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[comment_date] => 2018-01-03 13:33:31
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[comment_content] => ואווו יצא ממש טעיים אשמח לעוד מתכונים שלכם ?
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[comment_date] => 2017-08-05 21:45:17
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[comment_content] => ששה סועדים ממש נהנו
מעולה
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[comment_date] => 2017-06-28 07:01:14
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[comment_content] => יצא טעים מאד...כמעא כמו במסעדה..היה חסר חלה .
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[comment_date] => 2017-04-26 14:01:59
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[comment_content] => יצא מעולה!!!
תודה.
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[comment_content] => תודה רבה!
טעים מאד!!
עסיסי ומזין!!!
כווווווווולם נהנו, הכל נגמר:)
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[comment_date] => 2022-01-08 19:04:43
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[comment_content] => מחלקים את כל כמות הבצק ל-4 חלקים - זה הגודל המומלץ.
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[comment_date] => 2022-01-06 21:47:38
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[comment_content] => מה המשקל המומלץ לכל כיכר?
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[comment_date] => 2021-02-25 13:04:17
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[comment_content] => לחם מושלם שהפך למאפה חובה אצלי בבית ותמיד כשמתחסל מכינה עוד ממנו ארז אלוף❤️🌹
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[comment_date] => 2021-02-25 13:03:12
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[comment_content] => לחם מושלם❤️🌹ובכלל כל מתכון של ארז שאני מכינה הוא הצלחה מסחררת הלחם הזה הפך למאפה חובה בבית שלי ותמיד כשנגמר מכינה שוב תודה רבה❤️
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[comment_date] => 2020-11-20 01:32:21
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[comment_content] => אפיתי פעמיים יוצא ניפלא מתכון מדויק תודה
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[comment_date] => 2020-10-22 17:26:04
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[comment_content] => מתכון מושלם
ונראה מעולה וטעים
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[comment_date] => 2020-08-31 14:14:13
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[comment_content] => שלום רציתי לשאול האם אפשר להשתמש בקמח רגיל, (לא פסטה ולא קמח לחם ) ומה תיהיה התוצאה בעקבות זה ?
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[comment_date] => 2019-09-05 07:24:21
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[comment_content] => מזל שלום, בהחלט אפשרי, רק יש צורך להוריד את כמות השמרים ל-1/2 כף. בתיאבון!
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[comment_date] => 2019-09-04 12:23:47
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[comment_content] => האם יש אפשרות את התפיחה הראשונה של הבצק (של 45 הדקות הראשונות) במקום זה להתפיח לילה במקרר ואז להמשיך כרגיל לפי המתכון?
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[comment_date] => 2018-02-18 10:30:04
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[comment_content] => אפיתי 2 לחמים ביום שישי ויצא מצויין, תודה על המתכון ;-)
מניסיוני ביום שישי לא יוצא "מרק דליל" מהבצק.
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[comment_date] => 2018-02-14 15:58:25
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[comment_content] => נמיר שלום, בדקנו עם האופה ואין טעות במתכון - זה בצק רך אבל ממש לא מרק :-) אלה הכמויות הנכונות, ייתכן שהיתה טעות בשקילה.
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[comment_date] => 2018-02-13 20:08:56
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[comment_content] => אין התאמה בין כמויות המרכיבים.
התוצאה של הוספת כמות המים הרשומה היא מרק דליל ולא בצק!
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[comment_content] => הבצק יכול להיות דביק, אבל לא ברמה שאי אפשר לאסוף אותו בעזרת ידיים משומנות לכדור. אם הבצק ממש נוזלי, צריך להוסיף עוד קצת קמח.
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[comment_content] => האם אחרי הלישה הראשונה הבצק אמור להיות דביק?שמתי )730 ג׳ מים
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[comment_content] => אפשר לנסות, אבל יצאו פיתות שטוחות. הן נפתחות רק באפייה בתנור
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[comment_date] => 2021-09-19 23:23:57
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[comment_content] => האם ניתן להכין במחבת?
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[comment_date] => 2021-06-30 15:16:52
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[comment_content] => היי חנה, בהחלט!
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[comment_date] => 2021-06-01 10:43:47
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[comment_content] => תודה על המתכון. האם הפיתות ניתנות להקפאה?
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[comment_date] => 2022-01-08 19:02:58
[comment_date_gmt] => 2022-01-08 17:02:58
[comment_content] => בשמחה! לפעמים מוסיפים מעט פלפל או מלח כדי לשבור את המתיקות. לא חובה.
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[comment_date] => 2022-01-08 18:34:51
[comment_date_gmt] => 2022-01-08 16:34:51
[comment_content] => תודה על המתכון המצוין. באשר לפלפל השחור, לא הצלחתי להבין איך הוא קשור. אודה לכם על הסבר.
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[comment_date] => 2021-04-07 17:10:11
[comment_date_gmt] => 2021-04-07 14:10:11
[comment_content] => היי אורית, תודה על תשומת הלב - בשלב 2. המתכון תוקן.
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[comment_date] => 2021-04-06 06:22:47
[comment_date_gmt] => 2021-04-06 03:22:47
[comment_content] => האם הסוכר נכנס בשלב 2 עם הקינמון והציפורן? או בשלב 1 בהשרייה ובישול הפירות היבשים?
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[comment_date] => 2018-12-15 16:39:09
[comment_date_gmt] => 2018-12-15 14:39:09
[comment_content] => אביבה שלום, אכן ממשיכים עם אותם נוזלים. בהצלחה!
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[comment_date] => 2018-12-14 13:33:44
[comment_date_gmt] => 2018-12-14 11:33:44
[comment_content] => משרים את הפירות ב 3 כוסות מים. לא שופכים את המים? ממשיכים עם אותם המים?
תודה
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[comment_date] => 2022-01-02 12:18:03
[comment_date_gmt] => 2022-01-02 10:18:03
[comment_content] => בשמחה!
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[comment_date] => 2021-12-31 21:19:40
[comment_date_gmt] => 2021-12-31 19:19:40
[comment_content] => אז הכנתי , יצר מושלם
מה שטוב במתכון הזה זה שלא צריך להתפיח לילה לפני והבצק יוצא רך וכיפי. תודה
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[comment_date] => 2021-10-06 17:51:19
[comment_date_gmt] => 2021-10-06 14:51:19
[comment_content] => במתכון הזה משתמשים בקמח קסם שכבר מכיל שמרים. אם משתמשים בקמח פוקצ'ה של סוגת, יש להוסיף שמרים
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[comment_date] => 2021-09-18 07:47:06
[comment_date_gmt] => 2021-09-18 04:47:06
[comment_content] => האם קמח פוקצ'ה של סוגת מכיל שמרים?
או כדי להכין פוקצה צריך להוסיף לו שמרים?
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[comment_date] => 2019-09-14 19:14:31
[comment_date_gmt] => 2019-09-14 16:14:31
[comment_content] => רבקה שלום, תודה על המחמאות! היחס של הקמח והשמרים צריך להיות על כל קילו קמח 10 גרם שמרים יבשים (או 30 גרם שמרים טריים). בהצלחה!
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[comment_date] => 2019-09-12 22:19:47
[comment_date_gmt] => 2019-09-12 19:19:47
[comment_content] => שלום וברכה , אם אין לי קמח סוגת , ואני בכל אופן רוצה להכין את הפוקצות האלה שניראות מדהים , כמה שמרים להוסיף? תודה מראש!!!!
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[comment_date] => 2017-10-11 09:45:45
[comment_date_gmt] => 2017-10-11 06:45:45
[comment_content] => נגה שלום, קמח קסם של סוגת שמופיע במצרכים הוא קמח המכיל שמרים. בהצלחה!
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[comment_date] => 2017-10-11 00:52:17
[comment_date_gmt] => 2017-10-10 21:52:17
[comment_content] => אין ברשימת המצרכים שמרים או אבקת אפיה. מה אמור לגרום לבצק להכפיל את נפחו
[comment_karma] => 0
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[comment_date] => 2021-12-28 08:41:26
[comment_date_gmt] => 2021-12-28 06:41:26
[comment_content] => הי מורן. אפשר להקטין את הכמות אם זה מרגיש יותר מדי :)
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[comment_date] => 2021-12-26 17:15:47
[comment_date_gmt] => 2021-12-26 15:15:47
[comment_content] => חצי כוס שמן???
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[comment_date] => 2021-12-10 10:34:19
[comment_date_gmt] => 2021-12-10 08:34:19
[comment_content] => להכין בלי בצל או לקנות בצל.
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[comment_date] => 2021-12-10 09:46:47
[comment_date_gmt] => 2021-12-10 07:46:47
[comment_content] => מה אפשר לעשות עם אין לי בצל?
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[comment_date] => 2021-11-23 07:50:46
[comment_date_gmt] => 2021-11-23 05:50:46
[comment_content] => בשמחה רבה!
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[comment_date] => 2021-11-21 19:40:57
[comment_date_gmt] => 2021-11-21 17:40:57
[comment_content] => ויתרתי על הפלפל השחור והכמון
ועדיין יצא רוטב מ ו ש ל ם לפסטה בהכנה ביתית.
תודה!
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[comment_date] => 2021-11-19 14:12:05
[comment_date_gmt] => 2021-11-19 12:12:05
[comment_content] => בשמחה :)
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[comment_date] => 2021-11-18 18:05:41
[comment_date_gmt] => 2021-11-18 16:05:41
[comment_content] => הכנתי יצא טעים פיקנטי. תודה
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[comment_author_IP] => 87.70.74.193
[comment_date] => 2021-08-26 22:43:51
[comment_date_gmt] => 2021-08-26 19:43:51
[comment_content] => שלום מירי,
אם יש עגבניות טריות אפשר לגרד בפומפיה. רסק עגבניות מרוכז משפיע על הטעם.
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[comment_date] => 2021-07-13 19:02:40
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[comment_content] => היי. מה אפשר לשים במקום העגבניות המרוסקות? אולי עוד רסק?
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[comment_date] => 2021-05-31 14:02:35
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[comment_content] => וואו פסטה מדהימה נגמרה בשניה
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[comment_date] => 2021-05-01 23:33:30
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[comment_content] => זה המתכון של חן מחן במטבח!
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[comment_date] => 2021-03-04 14:59:34
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[comment_content] => ואיייי אף פעם לא אכלתי פסטה כזאת טעימה!!!!!!!!!!!!!!!!!!!!!!!!!
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[comment_date] => 2021-02-27 09:36:35
[comment_date_gmt] => 2021-02-27 07:36:35
[comment_content] => הבצל אחרי 15׳ אינו משחים על אש נמוכה
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[comment_date] => 2020-11-14 19:54:25
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[comment_content] => מומלץ מאוד!
שיחקתי קצת עם התיבול והוספתי קצת פפריקה חריפה ואבקת שום ויצא מעולה
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[comment_date] => 2020-11-13 11:28:57
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[comment_content] => אפשר, אבל הטעם יהיה פחות עשיר.
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[comment_date] => 2020-11-12 13:40:34
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[comment_content] => יש סיכי להכין בלי בצל??????????????????
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[comment_date] => 2020-11-12 13:39:25
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[comment_content] => כן ממש תעים יששששששששששש
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[comment_date] => 2020-09-11 15:00:32
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[comment_content] => הסבר פשוט מדוייק קל וזאת ההצלחה הגדולה לטעם הנפלא !
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[comment_date] => 2020-09-06 21:23:01
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[comment_content] => ללימור וכל מי שלא אוהב בצל,
אפשר לטגן אותו בנפרד בחתיכות גדולות ודקות, להוציא רק את הבצל-
ולהשאיר את השמן, לשים את הפסטה וכל מה שיש במתכון... השמן נותן טעם מוקרם שטעים במיוחד!!
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[comment_date] => 2020-06-04 12:29:18
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[comment_content] => איזה כיף לשמוע יפעת! :-)
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[comment_content] => בחיים שלי לא אכלתי פסטה טעימה כזאת תודה על המתכון כל מי שטעם התלהב....
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[comment_date] => 2020-03-13 14:24:59
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[comment_content] => היי זו הפסטה הכי טעימה שהכנתי תודה על המתכון
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[comment_content] => לימור שלום, הבצל מגורר דק כך שאין לו נוכחות גדולה מבחינת המראה או הביס, אבל אם ממש לא אוהבים את הטעם אפשר לוותר עליו. אם כן מסתדרים עם כרישה אז היא יכולה להחליף.
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[comment_date] => 2019-12-30 15:04:24
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[comment_content] => איך אפשר להכין ללא בצל?
לא אוהבים ?
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[comment_content] => רנין שלום, בהחלט אפשר, זה ישפיע מעט על הצבע והטעם אבל לא באופן משמעותי.
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[comment_date] => 2019-09-10 12:16:01
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[comment_content] => אפשר סוכר לבן במקום?
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[comment_date] => 2021-12-28 08:40:46
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[comment_content] => בהחלט
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[comment_date] => 2021-12-26 09:40:04
[comment_date_gmt] => 2021-12-26 07:40:04
[comment_content] => האם ניתן להקפיא את האפונה לאחר הבישול?
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[comment_date] => 2021-06-23 14:58:13
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[comment_content] => חשוב ג"כ לציין, שברכת האפונה היא בורא פרי האדמה.
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[comment_date] => 2020-11-05 07:47:15
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[comment_content] => אופיר שלום, ממש לא - אם האפונה רכה ומוכנה פשוט תסנני אותה.
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[comment_date] => 2020-11-04 14:55:37
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[comment_content] => מה קורה אם נשאר עוד מים בסיר?
זה אומר שעשיתי משהו לא נכון?
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[comment_date] => 2019-11-23 19:14:02
[comment_date_gmt] => 2019-11-23 17:14:02
[comment_content] => אמיר שלום, יש כמובן הרבה מתכונים שאפשר להכין עם אפונה - המתכון הזה רק מסביר את הבסיס, איך מבשלים אותה לריכוך מבחינת התהליך ומשך ההכנה. הנה דוגמא למתכון מלא https://www.sugat.com/recipes/creamy-peas-soup/
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[comment_date] => 2019-11-21 22:51:39
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[comment_content] => זהו? ללא תבלינים? ומה התוצאה? מרק?
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[comment_date] => 2019-11-18 21:28:09
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[comment_content] => נילי שלום, שאלה מצויינת! הקצף הזה הוא חלבונים שמשתחררים מהקטניות. בדרכ כלל מסירים אותו מכיוון שהוא גורם לנוזל הבישול להיות עכור ולא צלול, אבל במקרה של קטניות שאנחנו ממילא מסננים, זה לא הכרחי.
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[comment_date] => 2019-11-13 14:26:20
[comment_date_gmt] => 2019-11-13 12:26:20
[comment_content] => בזמן הבישול יש קצף על פני המיים
האם צריך להוריד אותו כמו שאמא שלי עשתה ומדוע. תודה
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[comment_date] => 2021-12-26 08:32:43
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[comment_content] => בהחלט
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[comment_date] => 2021-12-22 10:42:46
[comment_date_gmt] => 2021-12-22 08:42:46
[comment_content] => האם אפשר להקפיא שעועית שבושלה כנ"ל?
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[comment_date] => 2021-12-12 08:04:41
[comment_date_gmt] => 2021-12-12 06:04:41
[comment_content] => בוקר טוב לאה. אפשרי לגמרי. עדיין צריך קודם להשרות את השעועית ל-10-12 שעות. לאחר מכן לכסות בשפע מים ולבשל בסיר לחץ כ-45 דקות.
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[comment_date] => 2021-12-11 13:56:17
[comment_date_gmt] => 2021-12-11 11:56:17
[comment_content] => האם אפשר בסיר לחץ? כמה דקות, לשקית שלמה של שעועית לבנה?
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[comment_date] => 2020-11-12 17:07:29
[comment_date_gmt] => 2020-11-12 15:07:29
[comment_content] => אילנה שלום, קשה לדעת מה הסיבה, מאד נדיר ששעועית לא תתרכך אחרי השרייה ובישול. כשזה קורה, אפשר להוסיף מעט סודה לשתיה למי הבישול כדי לזרז את התהליך.
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[comment_date] => 2020-11-11 22:48:20
[comment_date_gmt] => 2020-11-11 20:48:20
[comment_content] => השרתי 24 שעות בישול מעל שעתיים והשעועית עדיין קשה כאבן
ולא בישלתי בכלל עם תבלינים רק אחרי שעתיים ומשהו הוספתי תבלינים!
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[comment_date] => 2019-07-21 13:56:59
[comment_date_gmt] => 2019-07-21 10:56:59
[comment_content] => זה קרה לי גם. שעות של בישול ולא התרככה. אמרו לי שלפעמים השעועית גרועה
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[comment_date] => 2019-01-09 14:17:59
[comment_date_gmt] => 2019-01-09 12:17:59
[comment_content] => יש מצב שהכנסת מלח לבישול?
קיטניות גדולות (שעועית וחומוס..) מבשלים ללא מלח בכלל, המלח מעכב את הבישול שלהן
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[comment_date] => 2017-11-12 13:31:43
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[comment_content] => מלי שלום, אם השרית את השעועית מספיק זמן ובישלת 40-60 דקות כמו שכתוב במתכון, אין סיבה שהשעועית לא תתרכך, אלא אם היא היתה ישנה מאד. לפעמים צריך להמשיך לבשל עוד קצת, מכיוון שיכולים להיות הבדלים בין צמחים שונים. בהצלחה!
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[comment_author] => מלי יאנושי
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[comment_date] => 2017-11-12 09:48:39
[comment_date_gmt] => 2017-11-12 07:48:39
[comment_content] => הכנתי את השעועית על פי ההנחיות שלכם.
השעועית אחרי 40 דקות נשארה קשה כמו בתחילת הבישול.
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[comment_date] => 2021-12-26 08:32:26
[comment_date_gmt] => 2021-12-26 06:32:26
[comment_content] => אפשר לשמור במקרר עד בערך שבוע.
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[comment_date] => 2021-12-22 22:46:28
[comment_date_gmt] => 2021-12-22 20:46:28
[comment_content] => האם ניתן לשמור את הכדורים לאחר ההכנה במקפיא או במקרר? ואם כן לכמה זמן?
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[comment_date] => 2020-10-06 14:24:32
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[comment_content] => רותי שלום, כן - המתכון תוקן. העובי כ-1 ס"מ
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[comment_date] => 2020-10-05 20:01:04
[comment_date_gmt] => 2020-10-05 17:01:04
[comment_content] => האם מרדדים את הבצק? לאיזה עובי?
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[comment_date] => 2020-10-05 14:41:50
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[comment_content] => תודה רבה מרי!
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[comment_author] => מרי מזרחי
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[comment_date] => 2020-10-05 07:29:01
[comment_date_gmt] => 2020-10-05 04:29:01
[comment_content] => סוגת מתכונים נהדרים
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[comment_date] => 2020-10-04 23:59:18
[comment_date_gmt] => 2020-10-04 20:59:18
[comment_content] => זה נראה כדורים שגולגלו בידיים ולא בצק שרודד שקורצו ממנו עיגולים.
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[comment_date] => 2021-12-26 08:32:01
[comment_date_gmt] => 2021-12-26 06:32:01
[comment_content] => איזה יופי! מאוד שמחים שאהבת ותודה על הפרגון.
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[comment_date] => 2021-12-24 09:36:22
[comment_date_gmt] => 2021-12-24 07:36:22
[comment_content] => מרק הגריסים הכי טעים שאכלתי.
בדיוק עכשיו השריתי גריסים להכין אותו, במזג אוויר הזה זה המרק המושלם.
ניסיתי כל מיני מתכונים למרק גריסים, עם תפו"א וקוביות גזר ועם עדשים, אבל לא עפתי, לא מתכונים שגרמו לי לרצות להכין אותם שוב, אבל המתכון הזה מככב אצלי.
תודה על מתכון נפלא, מתכון שחייב לשמור
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[comment_date] => 2020-09-22 18:15:05
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[comment_content] => צודקת, המתכון תוקן. תודה!
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[comment_date] => 2020-09-22 10:00:59
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[comment_content] => לא כתוב מתי שמים את הגזר?
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[comment_date] => 2021-12-26 08:31:31
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[comment_content] => שמחים לשמוע שאהבת!
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[comment_date] => 2021-12-24 19:15:41
[comment_date_gmt] => 2021-12-24 17:15:41
[comment_content] => מתכון קל הכנה ומוצלח, יצא גרגר גרגר כמו אורז (ערבבתי את הכוסמת עם ביצה על אש גבוהה והנחתי מגבת מטבח מתחת למכסה לאחר כיבוי האש).
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[comment_author_url] => http://
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[comment_date] => 2020-10-13 14:48:32
[comment_date_gmt] => 2020-10-13 11:48:32
[comment_content] => מתכון פשוט, טעים ובריא! אהבתי
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[comment_author_url] =>
[comment_author_IP] => 89.138.167.229
[comment_date] => 2020-07-06 10:01:20
[comment_date_gmt] => 2020-07-06 07:01:20
[comment_content] => בשלב הרביעי, אחרי הוספת המים. נתקן את המתכון - תודה!
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[comment_date] => 2020-07-05 19:17:06
[comment_date_gmt] => 2020-07-05 16:17:06
[comment_content] => היי, באיזה שלב מוסיפים את המלח?
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[comment_date] => 2020-06-25 17:51:41
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[comment_content] => בהחלט, קחי בחשבון שהיא תתקבל קצת יותר רכה ודביקה, אבל זה עדיין טעים מאד :-)
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[comment_date] => 2020-06-25 13:39:52
[comment_date_gmt] => 2020-06-25 10:39:52
[comment_content] => אפשר להכין עם כוסמת ירוקה?
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[comment_author] => אסתי אור
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[comment_author_url] => http://
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[comment_date] => 2019-05-31 11:10:38
[comment_date_gmt] => 2019-05-31 08:10:38
[comment_content] => לדעתי מספיק כוס וחצי מים על כוס כוסמת.שלא יצא דיסעתי. צריך לצאת כמו אורז לא דביק מידי. נשמע טוב ובריא.הולכת לעשות תודה.
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[comment_author] => עדינה דה פיצוטו
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-07-16 13:54:15
[comment_date_gmt] => 2017-07-16 10:54:15
[comment_content] => טעים כמו ריזוטו אורז. תודה על המתכון
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[comment_author_email] => [email protected]
[comment_author_url] => http://
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[comment_date] => 2017-05-14 08:20:13
[comment_date_gmt] => 2017-05-14 05:20:13
[comment_content] => לפני שמבשלים כוסמת - לשים במחבת בלי שמן, לערבב היטב עם ביצה, לשים על אש גבוהה ולערבב לעתים קרובות עד שכל גרגיר של הכוסמת הוא נפרד (כמו אורז). אז לבשל לפי מתכון. יצא תבשיל במרקם דומה לאורז, ולא דייסתי. גם הצירוף של כוסמת עם חלבון מן הצומח עם ביצה - חלבון מן החי - עושה את החלבון בתבשיל זמין לניצול ע"י גוף האדם. בתאבון!
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[comment_author] => מאור אזולאי
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-05-12 12:45:17
[comment_date_gmt] => 2017-05-12 09:45:17
[comment_content] => מתכון מעולה
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[comment_author_url] =>
[comment_author_IP] => 2a0d:6fc2:5550:5a00:9dea:8cb1:43e6:78f6
[comment_date] => 2021-12-20 18:31:21
[comment_date_gmt] => 2021-12-20 16:31:21
[comment_content] => איך המרת את החמאה בשמן? כי ההמרה אינה אחד על אחד. כל 100 גרם חמאה זה 80 מ"ל (1/3 כוס) שמן
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[comment_author] => אורה
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-12-20 12:35:02
[comment_date_gmt] => 2021-12-20 10:35:02
[comment_content] => רק מציינת שעשיתי כמות כפולה, והמרתי חלב במים וחמאה בשמן כדי שיהיה פרווה, לא יצא מוצלח ונשאר בצקי בפנים ):
אולי כדורים גדולים מדי
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[comment_date] => 2021-10-24 16:57:33
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[comment_content] => שלום יהודית,
קמח כוסמין לבן תופח יצא לחנויות הבאות: רמי לוי, יוחננוף, שוק העיר, סטופמרקט, חצי חינם, מגה, יינות ביתן, טיב טעם.
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[comment_parent] => 3992
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[comment_author] => יהודית אנה
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-10-19 17:49:02
[comment_date_gmt] => 2021-10-19 14:49:02
[comment_content] => היי , היכן ניתן לקנות קמח כוסמין לבן תופח?
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[comment_date] => 2021-10-19 11:01:59
[comment_date_gmt] => 2021-10-19 08:01:59
[comment_content] => הי דניאלה. ההסבר המדויק מופיע בסעיפים 4 ו-5, וגם בסרטון שאפשר לראות כאן: https://www.youtube.com/watch?v=XioE5ZKvXxQ
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[comment_author] => דניאלה לביא
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[comment_date] => 2021-10-18 17:07:04
[comment_date_gmt] => 2021-10-18 14:07:04
[comment_content] => אך נוצרת הצורה של החלה שאתם מראים
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[comment_date] => 2021-12-19 19:12:39
[comment_date_gmt] => 2021-12-19 17:12:39
[comment_content] => הי שרית, תודה על ההערה. נעדכן את המתכון
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[comment_date] => 2021-12-17 02:01:41
[comment_date_gmt] => 2021-12-17 00:01:41
[comment_content] => התאכזבתי מהמתכון רק קמח ומים יצא תפל לא כתבתם מלח.....זה הוציא חלות תפלות .
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[comment_date] => 2021-12-10 10:33:15
[comment_date_gmt] => 2021-12-10 08:33:15
[comment_content] => תודה! מעבירה לשירות לקוחות.
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[comment_date] => 2021-12-06 22:04:25
[comment_date_gmt] => 2021-12-06 20:04:25
[comment_content] => הפלאפום שלי 0528000925
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[comment_date] => 2021-12-06 14:33:04
[comment_date_gmt] => 2021-12-06 12:33:04
[comment_content] => הי שלומית. אשמח לקבל את מספר הטלפון שלך כדי שאוכל להעביר לשירות לקוחות. אין לי דרך אחרת לסייע לך.
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[comment_date] => 2021-12-06 14:32:20
[comment_date_gmt] => 2021-12-06 12:32:20
[comment_content] => במים זה אותו דבר
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[comment_date] => 2021-12-04 20:58:06
[comment_date_gmt] => 2021-12-04 18:58:06
[comment_content] => הי אני כבר פעם עשירית מנסה לעשות את החלות ולא תופח לי.אני משתגעת מיזה.לפני שנה עשיתי כל שבת ויצרץא נהדר.כבר התלוננתי ושלחתם לי מתנה קמח.אני לא צרכה קמח.רוצה לדעת מה קרה שלאתופח
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[comment_date] => 2021-12-04 20:56:42
[comment_date_gmt] => 2021-12-04 18:56:42
[comment_content] => איך פה אתם אומרים 500 גרם מים.ובאריזה כתוב 500מילגרם
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[comment_date] => 2021-11-28 07:57:02
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[comment_content] => הי שלומית, מצטערת לשמוע. 500 גרם מים ו-500 מ"ל מים זה אותה כמות בדיוק. תעבירי לי בבקשה את המספר שלך כדי ששירות הלקוחות יוכלו ליצור איתך קשר.
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[comment_date] => 2021-11-27 09:09:44
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[comment_content] => הי שוב קניתי והפעם את האריזה הצהובה הישנה.ושוב לא תופח.זה כבר מעצבן והזוי.קיבלתי 2 קמחים הביתה מתנה.מה זה עוזר.רשום בעטיפה 500 מילגרם מים.ובאתר 500 דגרם אז נה הנכון
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[comment_date] => 2021-11-26 14:36:11
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[comment_content] => הי נעמי, מצטערת לשמוע. אשמח שתעבירי לי את הפרטים שלך כדי שיוכלו לחזור אלייך משירות הלקוחות.
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[comment_date] => 2021-11-26 14:00:23
[comment_date_gmt] => 2021-11-26 12:00:23
[comment_content] => אכן מאכזב עשיתי על פי ההוראות על השקית לא תפח כלל, יצא כמו קרש מאכזב ומבאס ממש...
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[comment_date] => 2021-11-08 18:37:33
[comment_date_gmt] => 2021-11-08 16:37:33
[comment_content] => שלום שלומית, מצטערים לשמוע! על איזה קמח את מדברת? נשמח לקבל את מספר הטלפון שלך כדי שיוכלו לחזור אלייך משירות הלקוחות.
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[comment_date] => 2021-11-05 13:09:00
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[comment_content] => הי אני כבר שנה מכינה כל שישי חלות ויוצא לי מצוין.היתה עטיפה אחרת.מאז שהחלפתם עטיפה אני כבר מנסה שמונה פעמים בדיוק לפי המתכון והבצק לא תופח.אנחנו שומרי שבת ופשוט לא קניתי חלות וזה דפק לי את השבת.למרות זו אני מנסה כל שבוע ולא תופח.ממש אכזבה
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[comment_date] => 2021-10-24 08:31:53
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[comment_content] => שלום אמירה. אשמח לקבל את מספר הטלפון שלך כדי שיוכלו לחזור אלייך משירות הלקוחות.
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[comment_date] => 2021-10-23 21:53:18
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[comment_content] => הי נופר. הלישה פחות ארוכה מהבצק הרגיל - רק עד שהוא מתאחד ונהיה חלק. לגבי כמות המים - כמו שמצוין במתכון
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[comment_date] => 2021-10-22 09:55:36
[comment_date_gmt] => 2021-10-22 06:55:36
[comment_content] => הי
כמה זמן לישה ?
האם כמו בבצק רגיל 10 דקות??
והאם 500 מ"ל מים מספיק לבצק
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[comment_date] => 2021-10-21 17:49:25
[comment_date_gmt] => 2021-10-21 14:49:25
[comment_content] => תקופה ארוכה שהכנתי חלות מעולות עם קמח שמרים לחלה שרק צריך להוסיף מים, ולאחרונה משום מה הבצק לא תופח כלל והחלות כמו קרש. נראה שמשהו פגום או חסר בקמח
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[comment_date] => 2021-10-07 14:09:55
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[comment_content] => הי חנה. נשמח לקבל את מספר הטלפון שלך כדי שיוכלו לחזור אלייך משירות הלקוחות.
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[comment_date] => 2021-10-06 18:11:18
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[comment_content] => חום עליון תחתון. המנוחה של החלות שעה, אבל תנורים ביתיים מתחממים יותר מהר מזה, אז אין צורך לחמם שעה שלמה. כן לגבי התבנית עם המים - את יכולה להכניס אותה יחד עם החלות לתבנית החם ליצירת אדים. עדיף לא לאפות חלות בטורבו אם זה מתאפשר
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[comment_date] => 2021-10-06 17:46:46
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[comment_content] => מוסיפים רק את מה שכתוב במתכון
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[comment_date] => 2021-10-06 17:44:33
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[comment_content] => יש קמח מיוחד של חלות, והוא לא מגיע באריזה ירוקה. את כנראה חושבת על קמח שמרים רגיל. האריזה של קמח חלות בצבע חום בהיר
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[comment_date] => 2021-10-06 17:36:13
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[comment_content] => לא, רק מה שרשום במתכון
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[comment_date] => 2021-09-27 01:23:52
[comment_date_gmt] => 2021-09-26 22:23:52
[comment_content] => האם צריך להוסיף 2 ביצים שמן ושמרים לבצק של החלה?
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[comment_date] => 2021-09-26 18:39:22
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[comment_content] => האם הקמח לחלה
הוא זה עם העטיפה הירוק לבן. או שזה קמח כללי..
כתוב קמח לחלות. מאפים עוגות.
עשיתי לפי המתכון הנל חלות. נראה טוב.
אבל פתאום חשבתי שאולי רק מים זה מעט מדי להוסיף
האם יס קמח מיוחג לחלות?
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[comment_date] => 2021-09-23 12:32:04
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[comment_content] => לקמח להכנת חלות - כתוב רק להוסיף מים. מה עם מלח? סוכר? הם קיימים איכשהו בתערובת או שיש צורך להוסיף?
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[comment_date] => 2021-09-07 13:07:33
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[comment_content] => חג שמח!
לדאבוני הבצק לא תפח כראוי בשום שלב. במקום לתפוח, הבצק והחלות נשארו שטוחים. למרות שנתתי להם זמן תפיחה נוסף....רציתי להקל על עצמי עם הקמח "קסם", אבל לצערי הקסם לא קרה .
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[comment_date] => 2021-09-06 13:19:42
[comment_date_gmt] => 2021-09-06 10:19:42
[comment_content] => גם אני לכבוד ראש השנה , שלוש קילו קמח , בול לפי ההוראות , לא תפח בכלל, הכל הלך לפח, עוגמת נפש.
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[comment_date] => 2021-08-13 09:28:44
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[comment_content] => קמח ירוק שמרים
האם תוכלו לכתוב בדיוק מה צריך להוסיף לעשיית חלה
?למה לא רשום על האריזה ?
הקמח השני לא זמין בשום מקום בהרצליה
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[comment_date] => 2021-07-06 20:55:34
[comment_date_gmt] => 2021-07-06 17:55:34
[comment_content] => אשמח להבין כמה דברים, לא רשום איזו תוכנית לשים רשום רק לא טורבו, האם מדובר על חום עליון תחתון? ורשום לתת מנוחה בערך של שעה ולחמם תנור ל180 מעלות, לתת לתנור להתחמם במשך שעה או פחות? ורשום לשים תבנית עם מיים למטה,
אני יכולה לשים תבנית חד פעמית קטנה עם מיים ברגע שהתנור מתחיל להתחמם? או כמה דקות לפני שהחלות נכנסות? מים חמים או קרים
ובאופן כללי אני יכולה לעשות את החלות האלה גם עם טורבו או שזה לא ילך?
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[comment_date] => 2021-06-30 15:18:03
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[comment_content] => היי זיוית,
בתום האפייה יש להוציא את החלות להתקרר בחוץ.
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[comment_date] => 2021-06-04 11:05:40
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[comment_content] => שלום
רציתי לדעת אם בתום האפייה רצוי להוציא מיד את החלות מהתנור או להשאיר אותן להתקרר בתנור עצמו
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[comment_date] => 2021-04-17 17:07:40
[comment_date_gmt] => 2021-04-17 14:07:40
[comment_content] => מלבד זמנים קצת ארוכים יותר להתפחות, החלות יצאו נהדר ויפהפיות. תודה!
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[comment_date] => 2021-02-21 07:32:11
[comment_date_gmt] => 2021-02-21 05:32:11
[comment_content] => איילת שלום, לא מומלץ, זה יגרום לתפיחת יתר של הבצק.
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[comment_date] => 2021-02-19 10:40:33
[comment_date_gmt] => 2021-02-19 08:40:33
[comment_content] => האם אפשר להכין את הבצק בבוקר ולאפות בערב? האם זמן התפחה רב יותר מהמצוין יכול לפגום?
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[comment_date] => 2021-01-23 19:11:25
[comment_date_gmt] => 2021-01-23 17:11:25
[comment_content] => רעות שלום, בהחלט ניתן.
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[comment_date] => 2021-01-21 22:05:41
[comment_date_gmt] => 2021-01-21 20:05:41
[comment_content] => היי, אני רוצה להכין חלה יחסית מתוקה לשבת, אפשר פשוט להוסיף עוד 50 ג' סוגר ל"תערובת הקסם לחלה"?
במקום לקנות תערובת עם שמרים ולעשות מההתחלה את כל המרכיבים.
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[comment_date] => 2021-01-10 09:42:38
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[comment_content] => שמחים לשמוע אורטל!
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[comment_date] => 2021-01-10 08:53:48
[comment_date_gmt] => 2021-01-10 06:53:48
[comment_content] => קמח קסם לחלה גיליתי אותו לפני פחות משנה ומאז אני לא רונה דום קמח לחלות רק אותו . החלות מושלמות אם היה אפשר הייתי מוסיפה תמונה
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[comment_date] => 2021-01-09 18:14:40
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[comment_content] => עינת שלום, נשמח לבדוק את העניין לעומק. אנא שלחי אלינו מספר טלפון להתקשרות, תודה.
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[comment_date] => 2021-01-08 17:05:28
[comment_date_gmt] => 2021-01-08 15:05:28
[comment_content] => ניסיתי פעמיים את התערובת בשקית הצהובה. התפחתי זמן רב יותר והחלה לא תופחת. זרקתי הכל לפח. משהו לא תקין ולא עובד כאן. מאכזב מאד
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[comment_date] => 2021-01-03 08:33:16
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[comment_content] => בהחלט והן תהיינה נהדרות!
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[comment_date] => 2021-01-01 10:22:11
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[comment_content] => האם אפשר להכין מהבצק קסם לחלה גם עוגות שמרים?
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[comment_date] => 2020-12-27 10:41:20
[comment_date_gmt] => 2020-12-27 08:41:20
[comment_content] => איזה יופי נעמי!! שמחים לשמוע
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[comment_date] => 2020-12-26 21:28:59
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[comment_content] => כל הזמן ניסיתי לעשות חלה והיה יוצא לי כמו מרקם של עוגה. כעת עם הקמח קסם הזה אכן ארע הקסם ויצאה לי חל. טעימה אוורירית כמו בחנות שאפו על המצאה של קמח כזה כל הכבוד....
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[comment_date] => 2020-12-06 14:36:33
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[comment_content] => קמח שמרים מסדרת קסם , פשוט מעולה. אבל חייב להוסיף מלח. יצאו לי חלות יפות תפוחות אך ללא טעם. מבאס מאוד - חלת שבת ללא טעם. לכל המשתמשים להוסיף כף מלח שטוחה למתכון וכמות המים הנכונה באופן מדוד 600 מ"ל. ללוש היטב (מיקסר וו לישה) לפחות 7 -8 דקות.
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[comment_date] => 2020-11-22 19:57:14
[comment_date_gmt] => 2020-11-22 17:57:14
[comment_content] => מיכל, כתבי לנו איפה את נמצאת וננסה לכוון אותך לסופר שיש בו.
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[comment_date] => 2020-11-22 14:36:08
[comment_date_gmt] => 2020-11-22 12:36:08
[comment_content] => אליפות ניסיתי התמכרתי- בעיה למצוא אין כמעט באף סופר
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[comment_date] => 2020-11-16 13:55:47
[comment_date_gmt] => 2020-11-16 11:55:47
[comment_content] => דניאל שלום, באיזה קמח השתמשת? מה בדיוק כתוב על האריזה?
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[comment_date] => 2020-11-15 23:59:26
[comment_date_gmt] => 2020-11-15 21:59:26
[comment_content] => היי,
רציתי להכין חלה קסם :)
עשיתי בדיוק כמו שמוסבר פה,הבצק לא תופח כלל
למה?
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[comment_date] => 2020-11-11 13:12:02
[comment_date_gmt] => 2020-11-11 11:12:02
[comment_content] => באיזה אזור בארץ? נשמח להפנות לסניף רלוונטי.
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[comment_date] => 2020-11-11 13:11:39
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[comment_content] => רני שלום, באיזה אזור בארץ? נשמח להפנות אותך לסניף רלוונטי.
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[comment_date] => 2020-11-09 18:56:33
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[comment_content] => לאחרונה נתקלתי בחוסר בסניפי שופרסל בקמח הנ''ל.
ניסיתי פעם אחת והתאהבתי במוצר.
האם קיים חוסר?
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[comment_date] => 2020-11-08 12:32:25
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[comment_content] => מנסה למצוא מהקמח, הייתי במספר סופרים ולא ניתן היה להשיג
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[comment_date] => 2020-10-28 22:47:27
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[comment_content] => אורית שלום, הקמח מתאים להכנה של כל בצקי השמרים, כמובן שיש להוסיף את יתר החומרים הדרושים מלבד שמרים (שכבר נמצאים בתוך הקמח).
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[comment_date] => 2020-10-28 19:43:41
[comment_date_gmt] => 2020-10-28 17:43:41
[comment_content] => ברשותי קמח שמרים מסדרת תערובת קסם בעטיפה ירוקה.
למטה רשום:חלות עוגות ומאפים.
שאלתי האם ניתן להשתמש בקמח זה לאפיית חלות יש בקמח זה שמרים.
אודה לכם על תשובתכם.
בתודה
אורית אפטר
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[comment_date] => 2020-09-06 10:59:53
[comment_date_gmt] => 2020-09-06 07:59:53
[comment_content] => אמנון שלום, בבצקי שמרים רצוי להשתמש במים פושרים עד חמימים מעט, אך לא מאד חמים.
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[comment_date] => 2020-09-03 18:31:09
[comment_date_gmt] => 2020-09-03 15:31:09
[comment_content] => התוספת מים מים רגילים או מים חמים
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[comment_date] => 2020-08-11 19:57:37
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[comment_content] => טלי שלום,
אפשר בהחלט להכין לחמניות - לחלק ל20 כדורים קטנים או חלות קלועות מניאטוריות או לחמניות קשר.
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[comment_date] => 2020-08-11 00:41:02
[comment_date_gmt] => 2020-08-10 21:41:02
[comment_content] => שלום רציתי לדעת אם מתערובת הקסם לחלה אפשר להכין לחמניות ואם כן אז איך ולאיזה גודל לחלק את הבצק וכמה לחמניות ייצאו?
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[comment_date] => 2020-07-24 19:10:17
[comment_date_gmt] => 2020-07-24 16:10:17
[comment_content] => שיר שלום, לסוגת יש מוצר שנקרא תערובת להכנת חלה - מוסיפים לה רק מים והבצק מוכן.
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[comment_date] => 2020-07-24 12:37:17
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[comment_content] => המתכון לא ממש מובן .גם אני חשבתי שאין צורך בעוד מצרכים .אשמח מאוד אים אפשר שתכתוב מתכון מלא לחלות .
מה בעצם אז מוסיפים ????
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[comment_date] => 2020-06-29 07:48:40
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[comment_content] => היי שירה, לצערנו לא. את צריכה את האריזה הצהובה שמכילה לא רק שמרים אלא את כל החומרים להכנת חלה. האריזה הירוקה מכילה שמרים בלבד ואפשר להכין איתה מתכון רגיל לחלה ולהוסיף עוד רכיבים. למשל: https://www.sugat.com/recipes/vegan-challah/
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[comment_date] => 2020-06-25 19:52:29
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[comment_content] => היי.
רציתי לדעת אם הקמח עם האריזה הירוקה שכתוב עליה קמח שמרים מתאימה למתכון חלות האילו
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[comment_date] => 2020-06-06 19:13:59
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[comment_content] => מעיין שלום, הכוונה לתוכנית אפייה רגילה - חום עליון ותחתון.
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[comment_date] => 2020-06-05 21:11:31
[comment_date_gmt] => 2020-06-05 18:11:31
[comment_content] => על איזו פעולה או תוכנה שמים את החלה אם זה לא טורובו?
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[comment_date] => 2020-06-01 14:06:08
[comment_date_gmt] => 2020-06-01 11:06:08
[comment_content] => יוסי שלום, רשימת הרכיבים מופיעה על האריזה וזה הרכבה: קמח חיטה, סוכר, שמרים לתת שעורה, חומר מתחלב E481, מעכב חמצון E300, חומר לטיפול בקמח E920 ואנזימים.
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[comment_date] => 2020-05-31 22:22:59
[comment_date_gmt] => 2020-05-31 19:22:59
[comment_content] => האם התערובת של הקמח היא מחומרים טבעיים?
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[comment_date] => 2020-05-26 16:04:36
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[comment_content] => רחל שלום, תודה על המחמאות! הקמח נמצא בדרכ ברשתות שופרסל, רמי לוי, ויקטורי ועוד. נשמח לדעת היכן את מתגוררת כדי להפנות אותך לחנות.
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[comment_date] => 2020-05-25 13:03:21
[comment_date_gmt] => 2020-05-25 10:03:21
[comment_content] => שלום לממציאי הקמח. מאז שגיליתי את קמח הקסם כשמו כן הוא , אני לא קונה יותר לחם. הביקוש בבית לחלה הוא כה גדול שאני לא מפסיקה לאפות אותו. הבעיה היא שלא תמיד הוא בנמצא.
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[comment_date] => 2020-04-29 15:29:29
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[comment_content] => לינה שלום, בהחלט, פשוט להשמיט את השמרים מהמתכון.
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[comment_date] => 2020-04-27 16:06:52
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[comment_content] => האם קמח קסם ירוק מתאים גם לפיצות?
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[comment_date] => 2020-04-27 16:03:26
[comment_date_gmt] => 2020-04-27 13:03:26
[comment_content] => אני מצטרפת לתגובה של שני אפיתי לפני שבוע חלה גדולה וכמה לחמניות משקית קסם צהובה לחלה ויצא אוורירי ומעולה ואפילו מחלק מהבצק עשיתי פיצה שאהבו בבית .מאד מאד מוצלח אבל אני לא מוצאת כעת בחנויות יינות ביתן במודיעין
אכן בתנור רגיל ולא טורבו אם כי בפעם נוספת שעשיתי מקמח אחר אפיתי רגיל ו5 דק בסוף טורבו קצת השחים ואל תשכחו לשים למטה קערה עם קרח או לזור כמה קוביות לתחתית התנור
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[comment_date] => 2020-04-25 21:07:14
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[comment_content] => ענבל שלום, את יכולה להשתמש בקמח לכל מתכון חלה, פשוט להשמיט ממנו את השמרים. למשל המתכון הזה https://www.sugat.com/recipes/vegan-challah/
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[comment_date] => 2020-04-24 16:10:33
[comment_date_gmt] => 2020-04-24 13:10:33
[comment_content] => היי, יש ברשותי את השקית הירוקה. המתכון עליה הוא לעוגת שמרים, שאני לא מעוניינת להכין.
איך מכינים מזה חלה?
תודה
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[comment_date] => 2020-04-19 08:22:28
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[comment_content] => עילאי שלום, צר לנו על אי ההבנה - נבדוק את העניין. בכל מקרה שם המוצר - תערובת קסם לחלה - מצויין פעמיים בתחילת המתכון.
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[comment_date] => 2020-04-17 13:47:49
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[comment_content] => הגעתי למתכון דרך המוצר של השקית הירוקה, חייבים לציין בתחילת המתכון (שכולל רק מים וקמח) באיזה קמח מדובר, ממש לא בסדר
כבר לשתי את הבצק (לפי המתכון!) ובמקרה קראתי את התגובות ולצערי גיליתי שמדובר במתכון שמתייחס לשקית הצהובה.
מאוד מאכזב
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[comment_date] => 2020-01-15 22:33:11
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[comment_content] => תמר שלום, צר לנו לשמוע שהתאכזבת - קמח קסם מכיל שמרים, הקמח והמתכון נבדקו היטב על ידי מיטב המומחים. אם היתה בעיה במוצר הספציפי, אנא שלחי אלינו פרטי התקשרות על מנת שנוכל לבדוק את העניין לעומקו. תודה
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[comment_date] => 2020-01-15 16:41:53
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[comment_content] => לא הבנתי את הקסם שבקמח הזה. הכנתי לפי ההוראות הבצק לא תפח בכלל ונאלצתי לזרוק הכל לפח. ואני נוהגת קבע לאפות לחמניות. התאכזבתי מאוד.
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[comment_date] => 2019-10-05 19:30:38
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[comment_content] => ג'ודית שלום, התשובה היא לא - התערובת הירוקה מכילה קמח ושמרים בלבד, כלומר תצטרכי להוסיף לה את כל יתר חומרי המתכון. התערובת לחלה מכילה כבר הכל, צריך להוסיף לה רק מים.
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[comment_date] => 2019-10-04 12:31:38
[comment_date_gmt] => 2019-10-04 09:31:38
[comment_content] => שלום, יש לי את הגרסה הירוקה של קמח קסם וכתוב על השקית שזה לכל מיני מאפים וגם חלות. הכנת החלות עם הגרסה הזאת תהיה זהה לזאת שהיא רק לחלות (הצהובה)? תודה
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[comment_date] => 2019-08-18 19:03:17
[comment_date_gmt] => 2019-08-18 16:03:17
[comment_content] => אביבית שלום, כוס מדידה סטנדרטית היא 240 מ"ל. אפשר להשתמש בכוס פשוטה לתה (עם ידית) היא באותו נפח.
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[comment_date] => 2019-08-17 09:44:28
[comment_date_gmt] => 2019-08-17 06:44:28
[comment_content] => רציתי לדעת כמה זה 500 גרם לקילו קמח ? באיזה כוס כדאי להשתמש כדי להוסיף מים ? כי תמיד זה לא מצליח לי בגלל הכמויות של המים
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[comment_date] => 2019-07-24 15:54:34
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[comment_content] => שלום, האם ניתן להכין את הבצק יום לפני שמכינים את החלות? במידה וכן האם להאחסן במקרר ללילה? האם זה בסדר ועדיין צריך שוב תפיחה? תודה
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[comment_date] => 2019-05-31 15:20:49
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[comment_content] => היי ענת, לא מוסיפים שום דבר נוסף לחלה - בתערובת יש כל מה שצריך כדי שתתקבל חלה טעימה!
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[comment_date] => 2019-05-31 08:27:18
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[comment_content] => לא מוסיפים שמן לבצק? ביצה?
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[comment_date] => 2019-05-31 08:22:31
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[comment_content] => שלום. לתערובת קסם לחלה לא מוסיפים שמן? או מרגרינה?
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[comment_date] => 2019-02-15 16:59:42
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[comment_content] => לילך שלום, 500-550 גרם מים שהם כ-1/4 2 עד 1/2 2 כוסות. בהצלחה!
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[comment_date] => 2019-02-15 08:14:55
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[comment_content] => כמה מיים צריך על קילו קמח
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[comment_date] => 2018-12-07 16:32:23
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[comment_content] => סימה שלום, בהחלט ניתן - קחי כל מתכון לחלה, החליפי את הקמח בקמח קסם רגיל והורידי את השמרים מהמתכון. קמח קסם כבר מכיל את השמרים.
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[comment_date] => 2018-12-07 16:31:33
[comment_date_gmt] => 2018-12-07 14:31:33
[comment_content] => סימה שלום, כל החומרים הדרושים נמצאים כבר בתערובת.
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[comment_date] => 2018-12-07 14:42:44
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[comment_content] => דבר נוסף, יש לי קמח קסם רגיל, כדי לאפות חלות מה עליי להוסיף לתערובת? למרות שעל השקית רשום שהקמח מתאים גם לאפיית חלות
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[comment_date] => 2018-12-07 14:37:12
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[comment_content] => בלי מלח, סוכר ?
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[comment_date] => 2018-11-25 21:15:30
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[comment_content] => צפורה שלום, סביר להניח שמדובר במעט מדי זמן התפחה, זה עלול לקרות כאשר הטמפרטורה בחדר נמוכה יחסית. העצה של השף ארז - להתפיח יותר זמן והחלות יחזירו לך אהבה :-)
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[comment_date] => 2018-11-25 11:10:04
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[comment_content] => חלה מקמח הפלא
אפיתי פעמיים חלות לפי ההוראות על האריזה . בשתי הפעמים החלות יצאו קצת דחוסות ולא קלות כפי שמצויין על האריזה. יש לציין שטעמן היה טוב. מה לעשות כדי שיצאו אווריריות וקלות
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[comment_date] => 2018-10-18 22:08:27
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[comment_content] => בתיה שלום, ניתן להכין עם קמח קסם חלה ממתכון רגיל ולהשמיט את השמרים. לדוגמא: https://www.sugat.com/recipes/shabbat-challah/
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[comment_date] => 2018-10-18 09:19:14
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[comment_content] => קניתי בטעות קמח קסם - תערובת קמח עם שמרים.
האם ניתן לעשות את החלה עם הקמח הזה?
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[comment_date] => 2018-09-24 19:00:36
[comment_date_gmt] => 2018-09-24 16:00:36
[comment_content] => ילנה שלום, כדי לאפות חלה עם קמח קסם רגיל את יכולה להשתמש בכל מתכון של חלה, להחליף את הקמח בקמח קסם ולוותר על השמרים (כי הם כבר בקמח). למשל: https://www.sugat.com/recipes/shabbat-challah/
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[comment_date] => 2018-09-23 12:07:29
[comment_date_gmt] => 2018-09-23 09:07:29
[comment_content] => שלום
אני רוצה להכין חלות מקמח קסם רגיל
איפה אפשר למצוא מתכון
אין באפשרותי קמח לחלות
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[comment_date] => 2018-07-19 11:40:58
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[comment_content] => אילה שלום, משקל אידיאלי לבצק של כל לחמניה הוא 80 גרם. בהצלחה!
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[comment_date] => 2018-07-18 19:03:52
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[comment_content] => שלום לאפיית לחמניות אישיות מה צריך להיות משקל כל
לחמניה ?
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[comment_date] => 2018-07-01 00:55:06
[comment_date_gmt] => 2018-06-30 21:55:06
[comment_content] => תודה על ההתעניינות - קמח קסם הוא קמח שמרים שמתאים לכל השימושים בהם מוסיפים קמח ושמרים. תערובת לחלה מכילה את כל הרכיבים להכנת חלה, כולל השמרים. אם תרצה להכין חלה מקמח קסם רגיל, תצטרך להוסיף רכיבים נוספים בהתאם למתכון.
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[comment_date] => 2018-06-28 23:26:31
[comment_date_gmt] => 2018-06-28 20:26:31
[comment_content] => מה ההבדל בין קמח קסם לקמח קסם לחלה
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[comment_date] => 2018-05-21 19:59:17
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[comment_content] => 500מ"ל
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[comment_date] => 2018-04-17 23:36:57
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[comment_content] => שני שלום, תודה על התגובה המרגשת! שמחים לשמוע שאת נהנית מהמוצר.
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[comment_date] => 2018-04-16 00:34:40
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[comment_content] => טוב ככה.
הכנתי את החלות לכבוד הפרשת חלה בכדי להכין את הסגולה של חלת המפתח. אני נשואה 4 שנים ומעולם לא זכיתי להכין חלה נורמלית, מבלי שאני מטפטפת מים מנסיונות להתפיח שמרים כראוי ולקלוע חלת צמה נורמלית וכדומה. התערובת הזו כשמה כן היא . ק ס ם! אני ומשפחתי פשוט כל כך מודים להשם שהגיתם את הרעיון הזה. בעלי כל כך נהנה שביקש שוב הפרשת חלה לחברים שלו( 4 קילו תוך יומיים...) הם פשוט התענגו. אז ממש תודה!
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[comment_date] => 2018-03-16 08:46:24
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[comment_content] => לאה שלום, אם תשתמשי בקמח קסם רגיל תצטרכי להוסיף עוד מרכיבים להכנת החלה. התערובת המיוחדת לחלה כבר מכילה את כולם.
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[comment_date] => 2018-03-15 15:11:36
[comment_date_gmt] => 2018-03-15 13:11:36
[comment_content] => האם ניתן להשתמש בקמח קסם רגיל או רק בתערובת לחלה?
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[comment_date] => 2018-03-11 17:08:36
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[comment_content] => מירי שלום, כל הרכיבים כבר בפנים, אין צורך להוסיף שמן. בהצלחה!
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[comment_date] => 2018-03-09 08:48:58
[comment_date_gmt] => 2018-03-09 06:48:58
[comment_content] => שלום וברכה..אין צורך בתוספת שמן?
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[comment_date] => 2018-03-03 17:05:00
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[comment_content] => שולמית שלום, אם החלות לא היו מספיק אפויות אין לכך קשר בדרך כלל להתפחה אלא לטמפרטורת התנור ומשך האפייה. כדי לדעת שהחלה אפויה, אפשר לנקוש על התחתית שלה ולוודא ששומעים צליל חלול. בהצלחה בפעם הבאה!
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[comment_date] => 2018-03-02 11:33:03
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[comment_content] => הכנתי את החלות על פי ההוראות כולל התפחה של סה"כ שעה ועשרים דקות אך החלות לא נאפו בפנים והכל נשאר בצקי.
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[comment_date] => 2018-03-01 14:13:09
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[comment_content] => חן שלום, בהחלט ניתן אם כי קחי בחשבון שיש מלח בתערובת.
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[comment_date] => 2018-03-01 14:12:34
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[comment_content] => בהחלט, מדוע לא.
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[comment_date] => 2018-03-01 10:05:13
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[comment_content] => רציתי לדעת עם אפשר להוסיף מלח לתערובת כדי שהחלה תהיה קצת מלוחה
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[comment_date] => 2017-12-12 09:05:28
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[comment_content] => שלום
התערובת מכילה שמרים ומלח ,איך התערובת תתפח .
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[comment_date] => 2017-11-21 17:28:39
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[comment_content] => שלום רב,
* האם החלה מתאימה לקידוש בשבת?
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[comment_content] => ממש קסם, הכנתי עוגות שמרים , יצא מעולה הופתעתי כמה מהר הבצק תפח ולאיזה מימדים!!!
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[comment_date] => 2017-10-28 18:48:24
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[comment_content] => דוד שלום, קמח קסם לחלה מתאים לאפיית 2 חלות, ולפי ניסיוננו הן מצליחות ותופחות. נשמח לבדוק מה השתבש - אנא שלח אלינו הודעה עם מספר טלפון להתקשרות כדי שנציגינו יוכלו לטפל בפנייתך. תודה
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[comment_date] => 2017-10-28 11:23:13
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[comment_content] => קניתי את חלת הקסם שלכם ל 3 חלות . לא היתה תפיחה בכלל.
אני רוצה לציין שאני אופה ממש טוב ובעצמי מכין חלות מעולות.
מאוד התאכזבתי מהמוצר שלכם.
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[comment_date] => 2017-10-26 21:38:25
[comment_date_gmt] => 2017-10-26 18:38:25
[comment_content] => תקווה שלום, מי ברז רגילים יעשו את העבודה. אפשר כמובן גם מים פושרים.
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[comment_date] => 2017-10-26 21:11:42
[comment_date_gmt] => 2017-10-26 18:11:42
[comment_content] => קניתי את הקמח, במתכון כתוב להוסיף מים, מים פושרים או מים מהברז?
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[comment_date] => 2017-10-22 19:37:23
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[comment_content] => סימה שלום, באפייה מומלץ מאד לשקול גם את הנוזלים, כדי להגיע לתוצאה מדוייקת. כעקרון, מדובר בכ 1/4 2 כוסות מים.
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[comment_date] => 2017-10-22 06:54:03
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[comment_content] => 500 גר' מים, מה המידה בכוסות?
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[comment_date] => 2017-10-18 19:21:34
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[comment_content] => הדר שלום, החלה שתתקבל מתערובת קסם לחלה תהיה מעט מתקתקה. כדי לאפות חלה מתוקה ממש אנחנו ממליצים להשתמש בקמח קסם רגיל (קמח שמרים לא לחלה) ולהוסיף לו 70 גרם סוכר. בהצלחה!
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[comment_date] => 2017-10-18 19:19:17
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[comment_content] => תקוה שלום, אפשר למצוא את הקמח בכל סניפי ויקטורי בעיר ובסופר ברקת.
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[comment_date] => 2017-10-18 11:29:56
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[comment_content] => היי, רציתי לשאול אם החלה יוצאת מתוקה? אם לא-אפשר להוסיף סוכר? אם כן-כמה?
תודה !! :-)
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[comment_date] => 2017-10-17 18:29:44
[comment_date_gmt] => 2017-10-17 15:29:44
[comment_content] => בתל אביב ,איפה אפשר להשיג את הקמח ?
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[comment_date] => 2017-10-16 22:53:19
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[comment_content] => היי גליה, איזה כיף לשמוע! שמחנו לעזור :-)
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[comment_date] => 2017-10-16 13:36:10
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[comment_content] => איזה כייף. תמיד אני לא מצליחה להתפיח וכאן זה כבר בתוך הקמח איזה רעיון כייפי. תודה תודה תודה
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[comment_date] => 2017-10-07 21:51:00
[comment_date_gmt] => 2017-10-07 18:51:00
[comment_content] => חנות "ויקטורי" באזור התעשיה בנתניה
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[comment_date] => 2017-10-07 20:06:58
[comment_date_gmt] => 2017-10-07 17:06:58
[comment_content] => סימה שלום, איפה בארץ את מתגוררת?
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[comment_date] => 2017-10-06 14:42:04
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[comment_content] => איפה אפשר להשיג את הקמח
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[comment_date] => 2017-10-04 13:55:08
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[comment_content] => קרן שלום, הקמח כבר מכיל את כל התוספות הדרושות, צריך רק להוסיף לו מים. בהצלחה!
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[comment_date] => 2017-10-03 20:09:12
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[comment_content] => בלי סוכר מלח כלום? מישהו ניסה את המתכון איך הטעם?
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[comment_date] => 2017-09-26 01:50:09
[comment_date_gmt] => 2017-09-25 22:50:09
[comment_content] => לתת קסם ממולאת
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[comment_date] => 2021-12-19 19:12:04
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[comment_content] => תודה רבה!
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[comment_date] => 2021-12-18 18:52:58
[comment_date_gmt] => 2021-12-18 16:52:58
[comment_content] => מושלםםםםםםםם!!!!!!
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[comment_date] => 2021-12-14 18:28:27
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[comment_content] => שמחים לשמוע שאהבת - תודה!
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[comment_date] => 2021-12-13 06:51:02
[comment_date_gmt] => 2021-12-13 04:51:02
[comment_content] => מתכון מצויין, יצא טעים מאוד (הכנתי עם קינואה צבעונית ובלי אגוזי לוז)
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[comment_date] => 2020-01-11 20:17:04
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[comment_content] => תודה רבה שירה!
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[comment_date] => 2020-01-11 20:16:52
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[comment_content] => תודה ענת, שמחים שאהבת!
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[comment_content] => מאוד טעים!! תודה
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[comment_date] => 2018-03-22 02:24:29
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[comment_content] => ממש טעים!
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[comment_date] => 2021-12-10 10:33:44
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[comment_content] => כן
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[comment_content] => אין שום תבלינים במתכון חוץ ממלח ופלפל?
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[comment_author_url] =>
[comment_author_IP] => 213.137.85.43
[comment_date] => 2021-12-06 14:33:43
[comment_date_gmt] => 2021-12-06 12:33:43
[comment_content] => הי רחלי, מצטערת לשמוע. אשמח לקבל את מספר הטלפון שלך כדי שאוכל להעביר לשירות לקוחות.
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[comment_author] => רחלי ברדה
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[comment_date] => 2021-12-03 23:41:41
[comment_date_gmt] => 2021-12-03 21:41:41
[comment_content] => עשיתי את הבצק בדיוק לפי ההוראות ויצא נורא. הבצק לא תפח בכלל גם אחרי 3 שעות. בתנור גם לא תפח ויצא בצקי. פשוט אכזבה. עדיף בצק רגיל ושמרים לחוד
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[comment_date] => 2018-06-17 23:49:21
[comment_date_gmt] => 2018-06-17 20:49:21
[comment_content] => אכן כן, כדי שהסירופ לא יציף את הבצק יותר מדי.
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[comment_date] => 2018-06-17 13:48:00
[comment_date_gmt] => 2018-06-17 10:48:00
[comment_content] => מה הכוונה שמים מגבת על התבנית ויצקים לתוכה את הסירופ ? מגבת בד ?
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[comment_author_IP] => 79.178.10.248
[comment_date] => 2018-05-13 23:11:49
[comment_date_gmt] => 2018-05-13 20:11:49
[comment_content] => מזל שלום, קמח קסם מכיל בתוכו שמרים.
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[comment_date] => 2018-05-09 19:28:16
[comment_date_gmt] => 2018-05-09 16:28:16
[comment_content] => לא קמח קסם
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[comment_date] => 2018-05-09 19:26:18
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[comment_content] => מתפיחים בלי שמרים?
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[comment_date] => 2021-11-29 22:24:54
[comment_date_gmt] => 2021-11-29 20:24:54
[comment_content] => הי רונה. האלכוהול במתכון מונע מהסופגניות להישרף בשמן חם. אפשר לוותר עליו, אבל הוא גם כלל לא מורגש, כי הוא מתאדה בטיגון. אפשר להחליף את השמנת ביוגורט. חג שמח!
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[comment_author] => Rona
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[comment_date] => 2021-11-29 10:54:22
[comment_date_gmt] => 2021-11-29 08:54:22
[comment_content] => בוקר טוב
1.אשמח לדעת האם אפשר ללא הרום/ברנדי? האם הטעם שלו ממש מורגש? מפחדת שהילדים לא יתחברו.
2. אני חיה במדינה שאין שמנת חמוצה. אפשר להחליף ביוגורט?
תודה רבה!
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[comment_date] => 2020-04-01 13:48:59
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[comment_content] => שמרית שלום, לא ממש נוזלית אבל מאד רכה.
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[comment_date] => 2020-03-31 16:31:35
[comment_date_gmt] => 2020-03-31 13:31:35
[comment_content] => איך אמורה לצאת הבלילה של הבצק? נוזלית?
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[comment_date] => 2019-12-23 17:09:13
[comment_date_gmt] => 2019-12-23 15:09:13
[comment_content] => עדי שלום, לצערנו מתכונים מהסוג הזה אינם מתאימים לאפייה. חג שמח!
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[comment_date] => 2019-12-22 19:44:37
[comment_date_gmt] => 2019-12-22 17:44:37
[comment_content] => האם ניתן לאפות את הסופגניות בקייקפופ במקום לטגן?
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[comment_date] => 2021-11-21 08:23:59
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[comment_content] => הי נינה, גם אנחנו מקווים שאהבת :) תודה על ההערות שלך - נעדכן את המתכון.
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[comment_date] => 2021-11-20 12:11:03
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[comment_content] => עכשיו אני מכינה לפי המתכון. והקציצות כבר מתבשלות ברוטב. רק חבל שלא רשום על איזה אש משאירים ל10 דקות ועל איזה אש מכינים כשסגורים עם מכסה ונותנים לזה להתבשל 30 דק'. מקווה שיצא לי טוב
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[comment_date] => 2021-11-19 14:13:38
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[comment_content] => הי הילי, מצטערת לשמוע על החוויה הזו. מוזמנת לשלוח לכאן את הפרטים שלך כדי שאוכל להעביר לשירות לקוחות להמשך טיפול. שבת שלום!
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[comment_date] => 2021-11-17 17:09:41
[comment_date_gmt] => 2021-11-17 15:09:41
[comment_content] => לא תופח יצא מיני מבאס מאוד!!!😡
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[comment_date] => 2018-12-07 16:28:21
[comment_date_gmt] => 2018-12-07 14:28:21
[comment_content] => מיטל שלום, אכן בתערובת יש את כל המרכיבים, צריך רק להוסיף לה מים.
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[comment_date] => 2018-12-06 17:41:11
[comment_date_gmt] => 2018-12-06 15:41:11
[comment_content] => היי שלום לאפיית חלה צריך להוסיף שמן? סוכר? מלח? איך רק מים האם יש בפנים כבר סוכר ומלח ושמן?
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[comment_date] => 2018-07-26 21:20:52
[comment_date_gmt] => 2018-07-26 18:20:52
[comment_content] => הסופגניות יצאו לי ממש טוב
תודה על המתכון
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[comment_date] => 2017-12-18 11:30:57
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[comment_content] => לאה שלום, הרי זה כל הקסם :-) תערובת הקסם שלנו מכילה שמרים ואת כל יתר החומרים הדרושים להכנת הסופגניות.
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[comment_author] => לאה פוסמן
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[comment_date] => 2017-12-17 12:27:33
[comment_date_gmt] => 2017-12-17 10:27:33
[comment_content] => איך בצק יכול לתפוח בלי שמרים?
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[comment_date] => 2017-12-13 14:05:50
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[comment_content] => שלום, אפשר במקרה הזה להסתפק בהתפחה אחת. בהצלחה!
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[comment_date] => 2017-12-11 10:09:10
[comment_date_gmt] => 2017-12-11 08:09:10
[comment_content] => לצריך 2 התפחות לבצק?
התפחה של כל הבצק עצמו ואחר כך עושים עיגולים ומתפיחים שנית?
הבתק יתפח היטב? ויצא אוורירי
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[comment_date] => 2017-12-10 21:34:48
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[comment_content] => אני הכנתי את הסופגניות יצאו מעולה,צריך לעשות בדיוק לפי ההוראות.לפני טיגון לוודא שהשמן רותח לזרוק חתיכה קטנה של בצק אם זה צף השמן רותח.להנמיך את הגז לא עד הסוף ולהניח סופגניות עם כף להעביר עליהם שמן מלמטה למעלה כשמזהיב מעט למטה להפוך ולחזור על הפעולה פעמיים.להוציא להניח על נייר סופג ולכסות עם מגבת מטבח.
כשמתקרר להזריק להם ריבה לפזר אבקת סוכר ושיהיה חג מלא אור לכולם.
אחלה קמח מתכון מעולה!!!
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[comment_date] => 2017-12-10 21:21:43
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[comment_content] => אני ניסיתי את זה בדיוק לפי ההוראות,לחכות שהשמן יתחמם טוב טוב לזרוק בפנים ממש חתיכה קטנה מהבצק שהיא תצוף סימן שהשמן רותח,להנמיך הגז לא עד הסוף ולהתחיל לטגן עם כף להעביר על כל עיגול שמן מלמטה למעלה ואחר כך להפוך,להוציא לנייר סופג,כיסיתי עם מגבת מטבח שיתקרר טוב ואז להזליף ריבה.
המצאה גאונית!!!! קל ופשוט.
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[comment_date] => 2017-12-10 20:17:58
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[comment_content] => תקווה שלום, מוסיפים לקמח מי ברז וחשוב לא ללוש אותו יותר מדי. בהצלחה!
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[comment_date] => 2017-12-10 19:52:37
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[comment_content] => שאלה מאיזה קמח מלא 100% אפשר וכדאי לעשות סופגניות
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[comment_date] => 2017-12-10 10:51:30
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[comment_content] => קניתי את התערובת קסם לחלה הוספתי רק מים, כפי שכתוב על האריזה ,אבל מדוע הבצק יוצא לי מאוד צמיגי מאוד ולא אכיל?האם צריך להוסיף מי ברז או מים חמימים, ניסיתי כבר 3 פעמים?
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[comment_date] => 2017-12-10 09:43:12
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[comment_content] => צחי שלום, תודה על המשוב. נבדוק שוב את עניין האפייה. חג שמח!
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[comment_date] => 2017-12-09 13:16:50
[comment_date_gmt] => 2017-12-09 11:16:50
[comment_content] => היי ניסתי להכין את סופגניות הקסם שלכם הכנתי הכל על פי ההוראות שבמתכון והכנסתי לאפייה בתנור ( תמיד מעדיף אפוי על מטוגן ) יצאו לי לחמניות מעולות!!!! סופגניות זה בטח לא !!! להגדרה של לחמניות הקסם אני בהחלט מסכים אבל אלו לא סופגניות .
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[comment_date] => 2017-12-07 21:59:22
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[comment_content] => לירוק צריך להוסיף סוכר שמן מלח
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[comment_date] => 2017-12-07 14:35:25
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[comment_content] => היי
יש לי קמח קסם עם האריזה הירוקה. אפשרי עם זה?
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[comment_date] => 2017-12-06 19:23:07
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[comment_content] => אתי שלום, אם יש שרירי ידיים חזקים מספיק, זה אפשרי :-)
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[comment_date] => 2017-12-06 10:33:39
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[comment_content] => הטם ניתן גם ללוש הבצד בידיים ללא מיקסר ?
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[comment_date] => 2017-12-05 07:59:12
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[comment_content] => היי אורית, בהחלט! חממי תנור ל-180 מעלות, הניחי בתחתית התנור תבנית עם מים רותחים ואפי את הסופגניות עד להזהבה קלה. בהצלחה!
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[comment_date] => 2017-12-04 21:41:34
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[comment_content] => אביבה שלום, תערובת קסם לחלה מכילה שמרים ולמעשה אין צורך להוסיף שום דבר אחר מלבד מים כדי לקבל סופגניות נהדרות. בהצלחה!
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[comment_date] => 2017-12-04 16:38:50
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[comment_content] => שלום,
האם ניתן לאפות בתנור? ואם כן מה ההוראות לאפייה. תודה רבה :)
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[comment_date] => 2017-12-04 14:07:29
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[comment_content] => נראה לי שזה יצא כמו לחם מטוגן.אפילו לא פריקסה. רק מים והקמח לחלה, לא הגיוני. אפילו לא אנסה.יש מתכונים שנראים מוצלחים יותר.גם אתם מתקנים שוב ושוב את המתכון..
לא נעים
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[comment_date] => 2017-11-29 18:13:19
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[comment_content] => אריק שלום, סליחה מדובר בטעות סופר. המילה שמן נמחקה מהוראות ההכנה, יש צורך בשמן לטיגון בלבד. בהצלחה!
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[comment_date] => 2017-11-29 14:16:31
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[comment_content] => כתוב בסעיף 1 - מוסיפין מים ושמן אבל אתם לא כותבים כמה שמן ?כששואלים אתכם כמה שמן אתם עונים לגבי השמן טיגון אבל לא על כמה שמן להוסיף לבצק ! . , אז כמה שמן להוסיף לבצק ?
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[comment_date] => 2017-11-28 18:40:01
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[comment_content] => דורית שלום, יש לחמם שמן לטיגון עמוק, הכמות בהתאם לגודל הסיר. השמן צריך להיות עמוק מספיק בשביל שהסופגניות יוכלו לנוע בו בחופשיות. בהצלחה!
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[comment_date] => 2017-11-28 18:39:39
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[comment_content] => ציפי שלום, תיקנו את המתכון - יש לחמם שמן לטיגון עמוק, הכמות בהתאם לגודל הסיר. השמן צריך להיות עמוק מספיק בשביל שהסופגניות יוכלו לנוע בו בחופשיות.
את הקמח רוכשים ברשתות השיווק, אם תכתבי לנו היכן את מתגוררת נוכל להפנות אותך.
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[comment_date] => 2017-11-28 16:58:25
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[comment_content] => במרכיבים מופיעים 2 רכיבים בלי שמן ובאופן ההכנה מופיע שמן.
כמה שמן יש להוסיף??
והיכן קונים את הקמח לאפיית חלה/סופגניות
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[comment_date] => 2017-11-28 15:36:39
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[comment_content] => כמה שמן?
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[comment_date] => 2021-11-17 08:21:23
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[comment_content] => אפשר כל אחד מהם או חצי-חצי
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[comment_date] => 2021-11-15 11:27:04
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[comment_content] => לשים שיבולת שועל מהיר הכנה או שיבוץ שועל רגילה השלמה
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[comment_date] => 2020-12-24 12:49:09
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[comment_content] => ממליצה מאוד הכנתי כמה פעמים ואף פעם לא התאכזבתי אפילו שפעם אחת קצת נשרף לי עדיין היה טעים ממליצה מאודדדדד
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[comment_date] => 2020-04-23 19:26:34
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[comment_content] => איזה כיף לשמוע!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-04-23 19:14:20
[comment_date_gmt] => 2020-04-23 16:14:20
[comment_content] => אני בת 13 ועשיתי את המתכון הזה כבר כמה פעמים והוא כל פעם יצא ממש טעים ונהדר! עשיתי לפעמים עם שוקולד ולפעמים בלי ותמיד זה יצא טוב!
אמא שלי לוקחת לעבודה את זה והיא אומרת שזה כמו חטיף בריאות.
המתגון קל, מהיר, וממש טעים. השילוב של קוקוס ושיבולת שועל נהדר!
תודה רבה על המתכון, ממליצה בחוםםםםם;)
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[comment_date] => 2017-08-17 13:34:01
[comment_date_gmt] => 2017-08-17 10:34:01
[comment_content] => אופירה שלום, אפשר להחליף את החמאה באותה כמות של מרגרינה/מחמאה או בשמן קוקוס (ואז מומלץ להפחית את הכמות).
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[comment_date] => 2017-08-17 12:47:16
[comment_date_gmt] => 2017-08-17 09:47:16
[comment_content] => מה אפשר במקום חמאה? שלא תהיה חלבית.
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[comment_date] => 2021-11-17 08:20:07
[comment_date_gmt] => 2021-11-17 06:20:07
[comment_content] => כן. ב-180 מעלות עד השחמה. כדאי לשמן את נייר האפייה בתבנית וגם את הקובה עצמם.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-11-15 15:29:16
[comment_date_gmt] => 2021-11-15 13:29:16
[comment_content] => אפשר לאפות במקום הטיגון?
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[comment_date] => 2021-03-07 19:23:17
[comment_date_gmt] => 2021-03-07 17:23:17
[comment_content] => היי אורית, לצערנו לא.
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[comment_date] => 2021-03-03 20:05:07
[comment_date_gmt] => 2021-03-03 18:05:07
[comment_content] => כן אפשר
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[comment_date] => 2021-03-02 21:11:02
[comment_date_gmt] => 2021-03-02 19:11:02
[comment_content] => אפשר לבשל במרק?
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[comment_author] => רוזט חכים
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[comment_author_url] => http://
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[comment_date] => 2021-03-02 13:46:42
[comment_date_gmt] => 2021-03-02 11:46:42
[comment_content] => קובה עושים עם אורז עגול של סוגת ולא פרסי
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[comment_date] => 2021-03-01 23:41:14
[comment_date_gmt] => 2021-03-01 21:41:14
[comment_content] => האם אפשר להכין גם באורז תילאנדי?
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[comment_date] => 2021-11-17 08:19:28
[comment_date_gmt] => 2021-11-17 06:19:28
[comment_content] => תודה רבה!
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[comment_date] => 2021-11-15 21:17:31
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[comment_content] => מושלם!!
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[comment_date] => 2020-11-25 15:15:05
[comment_date_gmt] => 2020-11-25 13:15:05
[comment_content] => תודה רבה ברק! איזה כיף לשמוע :-)
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[comment_date] => 2020-11-25 00:01:34
[comment_date_gmt] => 2020-11-24 22:01:34
[comment_content] => איזה כיף שיש אותכם באתר
אתם אחד הסיבות הטובות שיש אינטרנט
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[comment_date] => 2020-05-18 14:52:49
[comment_date_gmt] => 2020-05-18 11:52:49
[comment_content] => טעים ברמות..!! לאוהבי קטניות / עדשים כמוני זאת חגיגה של טעם
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[comment_author] => מירה
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[comment_date] => 2018-09-01 16:14:19
[comment_date_gmt] => 2018-09-01 13:14:19
[comment_content] => מרק עדשים כתומות יצא מוווושלם!! (היה חסר לי חוואייז כוסברה וצ'ילי. במקום זה הוספתי פיטרוזיליה ופפריקה חריפה).
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[comment_author] => דליה לוי
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[comment_date] => 2017-05-29 12:15:27
[comment_date_gmt] => 2017-05-29 09:15:27
[comment_content] => ניסיתי אהבתי טעים מאוד
לאוהבים חריף ניתן להוסיף פלפל ירוק חריף קצוץ דק
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[comment_date] => 2017-02-08 21:42:44
[comment_date_gmt] => 2017-02-08 19:42:44
[comment_content] => אני מכינה מרק עדשים עם בצל תפוח אדמה גזר 2 שיני שום...מטגנת עם 4 כפות שמן זית...מוסיפה כוס וחצי עדשים מטגנת...מוסיפה מים רותחים ומתבלת בכמון מלח פלפל שחור וחאוויג למרק.
קוצצת בצל ירוק כוסברה ופטרוזיליה ומוסיפה לקראת סוף הבישול.
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[comment_author] => גולן יעקב
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[comment_date] => 2017-01-04 12:31:27
[comment_date_gmt] => 2017-01-04 10:31:27
[comment_content] => הוספתי גם קרעי עוף שיהיה מה ללעוס, חצי פלפל אדום ופטרוזיליה ולא היה לי חוויאז' אז בלי ויצא טעים, טעים.
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[comment_date] => 2021-11-02 07:07:42
[comment_date_gmt] => 2021-11-02 05:07:42
[comment_content] => הי מיכל. מתחת לכותרת של כל מתכון יש כפתור עם סימן פלוס שכתוב עליו שמרו מתכון. לוחצים על הכפתור, וכל המתכונים השמורים יופיעו ב"ספר המתכונים שלי" הנמצא בעמוד למעלה מצד שמאל.
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[comment_date] => 2021-11-01 14:34:57
[comment_date_gmt] => 2021-11-01 12:34:57
[comment_content] => איך מוסיפים את המתכון לספר המתכונים?
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[comment_date] => 2021-10-31 22:45:02
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[comment_content] => הי יעל. כן. מומלץ להשרות כחצי שעה לפני תחילת העבודה.
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[comment_date] => 2021-10-31 09:51:05
[comment_date_gmt] => 2021-10-31 07:51:05
[comment_content] => האם אפשר לעשות עם עדשים שחורות ?
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[comment_date] => 2021-10-28 08:15:56
[comment_date_gmt] => 2021-10-28 05:15:56
[comment_content] => בשמחה! לפחות 4-5 ימים.
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[comment_date] => 2021-10-28 00:32:59
[comment_date_gmt] => 2021-10-27 21:32:59
[comment_content] => תודה על המתכון! כמה זמן המג׳דרה יכולה להחזיק במקרר?
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[comment_date] => 2021-10-17 19:13:30
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[comment_content] => כן, אין בעיה
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[comment_date] => 2021-10-17 07:38:55
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[comment_content] => אפשר אורז חום?
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[comment_date] => 2021-03-13 18:31:54
[comment_date_gmt] => 2021-03-13 16:31:54
[comment_content] => איזה כיף לשמוע אנה!
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[comment_date] => 2021-03-11 09:07:31
[comment_date_gmt] => 2021-03-11 07:07:31
[comment_content] => שמתי גם גזרים עם הבצל, כל השאר כמו במתכון הכתוב, יצא נהדר!
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[comment_date] => 2021-03-10 15:01:42
[comment_date_gmt] => 2021-03-10 13:01:42
[comment_content] => לא, אין צורך
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[comment_date] => 2021-03-09 07:27:52
[comment_date_gmt] => 2021-03-09 05:27:52
[comment_content] => היי,יש לי עדשים מונבטות.
אני גם צריכה להשרות חצי שעה?
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[comment_date] => 2020-10-16 16:39:27
[comment_date_gmt] => 2020-10-16 13:39:27
[comment_content] => מתכון מעולה!
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[comment_date] => 2020-10-11 18:22:28
[comment_date_gmt] => 2020-10-11 15:22:28
[comment_content] => הדר שלום, ההשרייה נועדה לקצר את משך הבישול של העדשים, כדי שיתבשלו בסיר אחד ובאותו הזמן עם האורז.
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[comment_date] => 2020-10-11 13:13:55
[comment_date_gmt] => 2020-10-11 10:13:55
[comment_content] => על השקית עדשים ירוקות שלכם רשום שאין צורך בהשריה. מדוע משרים חצי שעה במים חמים אם כך? והאם ניתן לקצר/לוותר על שלב זה?
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[comment_date] => 2020-10-11 12:04:30
[comment_date_gmt] => 2020-10-11 09:04:30
[comment_content] => נהדר!
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[comment_date] => 2020-10-09 16:34:12
[comment_date_gmt] => 2020-10-09 13:34:12
[comment_content] => יצא מושלם מלא מחמאות תודה,🙏🙏🙏❤️
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[comment_date] => 2020-09-27 13:33:27
[comment_date_gmt] => 2020-09-27 10:33:27
[comment_content] => התגובות היו מעולות, יצא מושלם!
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[comment_date] => 2020-07-28 21:33:40
[comment_date_gmt] => 2020-07-28 18:33:40
[comment_content] => עדיף עם מש, העדשים הכתומות יתמוססו לגמרי וזה יהיה מתכון אחר :-)
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[comment_date] => 2020-07-28 14:23:38
[comment_date_gmt] => 2020-07-28 11:23:38
[comment_content] => אפשר להכין עם עדשים כתומות או מש?
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[comment_author_IP] => 89.138.167.229
[comment_date] => 2020-07-13 15:26:15
[comment_date_gmt] => 2020-07-13 12:26:15
[comment_content] => מצוין!
[comment_karma] => 0
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[comment_date] => 2020-07-13 13:51:40
[comment_date_gmt] => 2020-07-13 10:51:40
[comment_content] => עם שלוש וחצי כוסות מים יצא סוף הדרך.
השתמשתי במים שבישלתי בהם בשר לפני, ושמתי עם האורז נתחי כתף מפורקים. יצא פשוט מעולה
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-07-08 16:18:36
[comment_date_gmt] => 2020-07-08 13:18:36
[comment_content] => יצא מושלם כמו שזה, רק תיקנתי קצת יותר כמון וקצת יותר מלח.
[comment_karma] => 0
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[comment_author] => רעות .א
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[comment_date] => 2020-05-14 09:24:52
[comment_date_gmt] => 2020-05-14 06:24:52
[comment_content] => מתכון קל וטעים .לא היה לי בצל תיגנתי קוביות גזר ושום .תודה על המתכון?
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[comment_date] => 2020-05-10 10:17:52
[comment_date_gmt] => 2020-05-10 07:17:52
[comment_content] => עמי שלום, נכון אך המתכון המדוייק הוא הכתוב. לצערנו נפלה טעות בסרטון.
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[comment_date] => 2020-05-09 11:53:40
[comment_date_gmt] => 2020-05-09 08:53:40
[comment_content] => בסירטון מופיע 5 כוסות מים?
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[comment_date] => 2019-11-18 21:28:45
[comment_date_gmt] => 2019-11-18 19:28:45
[comment_content] => צביקה שלום, כאן התיבול בכמון הוא עדין אבל אם אתה חובב כמון - כמובן שאפשר להוסיף יותר.
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[comment_date] => 2019-11-18 15:14:51
[comment_date_gmt] => 2019-11-18 13:14:51
[comment_content] => אני ממליץ לתבל באבקת מרק ולהוסיף 1 גזר מגורד גס.
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[comment_date] => 2019-11-12 12:16:23
[comment_date_gmt] => 2019-11-12 10:16:23
[comment_content] => לא צריך יותר כמון ?
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[comment_date] => 2019-10-17 19:49:28
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[comment_content] => אחלה מתכון, יצא פצצה!
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[comment_date] => 2019-09-14 19:13:35
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[comment_content] => שרי שלום, הכמות שכרגע מצוינת במתכון היא הכמות הנכונה.
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[comment_date] => 2019-09-13 11:03:54
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[comment_content] => כתבתם שתיקנתם את כמות המים על מנת שלא יצא עיסתי , אבל לא כתוב לכמה.
אני מכינה גם עם אורז מלא.
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[comment_date] => 2019-09-04 21:46:05
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[comment_content] => תודה חזי!
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[comment_date] => 2019-09-04 21:45:51
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[comment_content] => לשאלתך - במתכון מדובר במים בטמפרטורת החדר שמביאים לרתיחה אחרי ההוספה. בתיאבון!
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[comment_date] => 2019-09-03 14:47:18
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[comment_content] => מתכון מעולה וטעים !
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[comment_date] => 2019-09-03 12:52:36
[comment_date_gmt] => 2019-09-03 09:52:36
[comment_content] => בבישול שמים מים פושרים או רותחים ?
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[comment_date] => 2019-07-01 20:04:44
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[comment_content] => יותר מדי מים.
התיבול לא נכון צריך להוסיף עוד מליחות, אולי תוספת של א.מרק ועוד תיבול.
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[comment_date] => 2019-06-22 16:54:09
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[comment_content] => כייף של מתכון, פשוט קל מדויק וכל כך טעים. אימצנו אותנו.
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[comment_date] => 2019-05-24 18:26:17
[comment_date_gmt] => 2019-05-24 15:26:17
[comment_content] => מתכון מדהים נאכל בתוך דקות!!
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[comment_date] => 2019-02-14 14:14:42
[comment_date_gmt] => 2019-02-14 12:14:42
[comment_content] => אני חושבת שכמות המים שרשומה במתכון מוגזמת. 3 וחצי כוסות מים על 1 כוס אורז ו-1 כוס עדשים? מחכה לתשובתכם, תודה
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[comment_date] => 2019-01-14 16:16:53
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[comment_content] => עדי שלום, המתכון נבדק שוב ותוקן בהתאם. תודה על ההערה
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[comment_date] => 2019-01-14 16:16:25
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[comment_content] => נועה שלום, המתכון נבדק שוב ותוקן בהתאם. תודה על ההערה
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[comment_date] => 2019-01-14 16:16:08
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[comment_content] => רות שלום, המתכון נבדק שוב ותוקן בהתאם. תודה על ההערה
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[comment_date] => 2019-01-14 16:15:25
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[comment_content] => דור שלום, צודק, המתכון תוקן, תודה על ההערה.
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[comment_date] => 2018-10-19 12:07:12
[comment_date_gmt] => 2018-10-19 09:07:12
[comment_content] => בסרטון משרים את העדשים במים רותחים, ובאופן הכנה רשום להשרות במים קרים
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[comment_date] => 2018-08-17 16:28:21
[comment_date_gmt] => 2018-08-17 13:28:21
[comment_content] => גם לי יצא עיסתי.
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[comment_date] => 2018-08-17 13:30:16
[comment_date_gmt] => 2018-08-17 10:30:16
[comment_content] => פשוט על כל כוס אורז 1.5 כוס מים ולא יותר ויוצא מושלם, אני אוהבת לטגן את העדשים עם הבצל והכמון ןמלח בנפרד ולהוסיף את זה לאורז ....אחרי שזה מוכן.
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[comment_date] => 2018-07-23 21:59:12
[comment_date_gmt] => 2018-07-23 18:59:12
[comment_content] => מתכון טעים מאד וקל!
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[comment_date] => 2018-07-13 14:18:30
[comment_date_gmt] => 2018-07-13 11:18:30
[comment_content] => כמות המים ללא פופורציה,
יצא עיסה!!!
חבל
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[comment_date] => 2018-06-21 19:28:45
[comment_date_gmt] => 2018-06-21 16:28:45
[comment_content] => אני חושבת שהם התכוונו ל2 כוסות אורז כנראה זה טעות. פשוט לא יכול להיות.
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[comment_date] => 2018-06-18 13:09:14
[comment_date_gmt] => 2018-06-18 10:09:14
[comment_content] => מספיק 4 כוסות מים וכדאי גם פלפל שחור
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[comment_date] => 2018-06-15 17:47:57
[comment_date_gmt] => 2018-06-15 14:47:57
[comment_content] => כמות המים מוגזמת, המג'דרה יצאה עיסתית
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[comment_date] => 2018-04-23 20:58:09
[comment_date_gmt] => 2018-04-23 17:58:09
[comment_content] => הכנו עם אורז מלא במקום ויצא מושלם
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[comment_date] => 2018-02-04 19:17:29
[comment_date_gmt] => 2018-02-04 17:17:29
[comment_content] => הכי טוב בעולם!!!!!
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[comment_date] => 2021-10-31 22:44:32
[comment_date_gmt] => 2021-10-31 20:44:32
[comment_content] => הי רחל. בעיקרון כן, תלוי בגודל התבנית..
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[comment_type] => comment
[comment_parent] => 4005
[user_id] => 21
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[comment_author] => רחל זאדה
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-10-31 15:47:31
[comment_date_gmt] => 2021-10-31 13:47:31
[comment_content] => האם אפשר בפיירקס מלבני?
[comment_karma] => 0
[comment_approved] => 1
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] =>
[comment_author_IP] => 87.71.52.69
[comment_date] => 2021-09-06 17:58:40
[comment_date_gmt] => 2021-09-06 14:58:40
[comment_content] => היי שושי,
עד שהקדירה כולה חמה.
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[comment_type] => comment
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[comment_ID] => 3872
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[comment_author] => שושי אוסטר
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-09-04 02:48:11
[comment_date_gmt] => 2021-09-03 23:48:11
[comment_content] => היי רציתי לדעת כמה זמן צריך על הכיריים תודה
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[comment_approved] => 1
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[comment_author_url] =>
[comment_author_IP] => 87.70.112.232
[comment_date] => 2021-06-30 15:26:04
[comment_date_gmt] => 2021-06-30 12:26:04
[comment_content] => היי דלית,
אפשר להקפיא או לעטוף בשקית ניילון ולאחסן.
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[comment_author] => ריטה שרמן
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-05-27 21:49:07
[comment_date_gmt] => 2021-05-27 18:49:07
[comment_content] => הלחם יצא לי מעולההההה!!!!
תודה רבה על המתכון
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-05-18 10:21:34
[comment_date_gmt] => 2021-05-18 07:21:34
[comment_content] => יצא לחם מושלם וענק! איך הכי טוב לאחסן עבור היום הבא?
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[comment_author] => אסנת מידר
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-05-17 19:13:37
[comment_date_gmt] => 2021-05-17 16:13:37
[comment_content] => מומלץ להניח נייר אפייה... לא יידבק בכלל
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[comment_ID] => 3635
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[comment_author] => Aline Guy Guetta
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-04-09 11:44:06
[comment_date_gmt] => 2021-04-09 08:44:06
[comment_content] => מעולה✌🏼
[comment_karma] => 0
[comment_approved] => 1
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[comment_author] => לימור קלו
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-01-22 11:49:54
[comment_date_gmt] => 2021-01-22 09:49:54
[comment_content] => יצא מושלם!!!!
[comment_karma] => 0
[comment_approved] => 1
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] =>
[comment_author_IP] => 2a00:a040:19a:5303:18bd:528e:704d:dc2d
[comment_date] => 2021-01-03 08:32:38
[comment_date_gmt] => 2021-01-03 06:32:38
[comment_content] => בהחלט כן.
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 3389
[user_id] => 17
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-01-02 08:58:38
[comment_date_gmt] => 2021-01-02 06:58:38
[comment_content] => האם אפשר לאפות בתבנית של לחם קסטן?
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 0
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[data] => Array
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[comment_ID] => 3253
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] =>
[comment_author_IP] => 2001:4df4:208f:b100:f011:9ee8:a78f:fd25
[comment_date] => 2020-10-25 07:20:06
[comment_date_gmt] => 2020-10-25 05:20:06
[comment_content] => הדס שלום, כן אם זו לא כמות עצומה, מציעים להפחית מעט בכמות הנוזלים.
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[comment_type] => comment
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[comment_author] => הדס
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-10-22 14:09:13
[comment_date_gmt] => 2020-10-22 11:09:13
[comment_content] => מעונינת להוסיף חתיכות קטנות של תאנים. זה יתפח?
[comment_karma] => 0
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[data] => Array
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[comment_ID] => 3238
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[comment_author] => נורית
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-10-20 10:20:00
[comment_date_gmt] => 2020-10-20 07:20:00
[comment_content] => לא יאומן, יצא לחם, פצצה!!! לכו בדיוק לפי ההוראות
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[comment_author] => אילה
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-10-03 14:59:27
[comment_date_gmt] => 2020-10-03 11:59:27
[comment_content] => היי ,לחם מושלם טעים מאוד ,הוספתי אגוזים וגרעיני דלעת ,הולכת להכין בפעם השנייה, כן הצלחתי להוציא את הלחם עד שהתקרר ,תודה רבה.
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[comment_type] => comment
[comment_parent] => 0
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[comment_author] => סוגת
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[comment_author_url] =>
[comment_author_IP] => 2001:4df4:3ab:9000:f011:9ee8:a78f:fd25
[comment_date] => 2020-09-29 15:36:31
[comment_date_gmt] => 2020-09-29 12:36:31
[comment_content] => אילה שלום, אין צורך לשמן את הסיר - יכול להיות שהטמפרטורה של התנור היתה נמוכה מדי או שהלחם לא נאפה מספיק ולכן נדבק לתחתית. מקווים שהצלחת לחלץ אותו בשלום.
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[comment_type] => comment
[comment_parent] => 3179
[user_id] => 17
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[comment_author] => אילה
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-09-29 09:15:15
[comment_date_gmt] => 2020-09-29 06:15:15
[comment_content] => היי מנסה להוציא את כיכר הלחם מהסיר ולא מצליחה נדבק ולא יוצא מדוע לא היה כתוב לשמן את הסיר ,עזרה דחוף,תודה
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[comment_type] => comment
[comment_parent] => 0
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] =>
[comment_author_IP] => 89.138.167.229
[comment_date] => 2020-07-19 06:55:43
[comment_date_gmt] => 2020-07-19 03:55:43
[comment_content] => לצערנו לא צולמה תמונה כזו.
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 2979
[user_id] => 17
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[comment_ID] => 2979
[comment_post_ID] => 13629
[comment_author] => בני
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-07-18 11:28:30
[comment_date_gmt] => 2020-07-18 08:28:30
[comment_content] => למה אין תמונה של הלחם עם הסיר?
[comment_karma] => 0
[comment_approved] => 1
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[comment_author] => סוגת
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[comment_author_url] =>
[comment_author_IP] => 89.138.167.229
[comment_date] => 2020-06-12 16:02:03
[comment_date_gmt] => 2020-06-12 13:02:03
[comment_content] => ידידיה שלום, אתה צריך סיר עם דפנות עבות, כמו סיר ברזל. ייתכן שהסיר שלך מתאים אך אין לנו דרך לדעת בוודאות כי יש סירים עם דפנות בעובי שונה.
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[comment_type] => comment
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[comment_author] => ידידיה סומר
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-06-09 14:48:22
[comment_date_gmt] => 2020-06-09 11:48:22
[comment_content] => האם אפשר לאפות בסיר רגיל מנירוסטה? זה נחשב סיר כבד?
[comment_karma] => 0
[comment_approved] => 1
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[comment_date] => 2020-05-07 10:29:51
[comment_date_gmt] => 2020-05-07 07:29:51
[comment_content] => היי טל, כיף לשמוע! בתיאבון :-)
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[comment_type] => comment
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[comment_date] => 2020-05-07 09:34:54
[comment_date_gmt] => 2020-05-07 06:34:54
[comment_content] => הכנתי בדיוק לפי ההוראות ויצא פשוט מושלם ?
הוספתי מעט אגוזי מלך.
אישית הייתי מוותרת על הסילאן ומוסיפה עוד מעט מלח. חוצמזה... מדהים!!
חבל שאי אפשר לצרף כאן תמונה... ?
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[comment_author] => שרון
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-03-26 10:11:09
[comment_date_gmt] => 2020-03-26 08:11:09
[comment_content] => הי, הכנתי בתבנית אינגליש קייק מטפלון .
האפיה התחילה ב 230 מעלות כ 25 דקות ואחכ הורדתי ל180 מעלות לעוד 40 דקות. יצא מצויין !
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-02-25 15:30:51
[comment_date_gmt] => 2020-02-25 13:30:51
[comment_content] => יוצא פ צ צ ה
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-01-16 19:41:21
[comment_date_gmt] => 2020-01-16 17:41:21
[comment_content] => יצא לי מעולהההההה
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[comment_author] => אני אופה לא מצטיינת בעליל
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[comment_date] => 2020-01-03 07:18:50
[comment_date_gmt] => 2020-01-03 05:18:50
[comment_content] => שלום אורית. אני ממש לא אופה טובה אבל מניסיון אישי אינגליש קייק ממש מעולה בדרך הבאה:
מחלקים לשתי תבניות, מתפיחים פעם נוספת במשך שעה, מניחים את שתי תבניות האינגליש קייק על תבנית אפייה שטוחה של התנור ומכסים את הכל עם תבנית עמוקה - יוצרים מעין "בית" מתבניות התנור לתבניות האינגליש קייק. אופים באותן הוראות ויוצא מצויין. ואני באמת שייכת לזן שונא בישול ואפייה
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[comment_date] => 2019-12-18 22:49:08
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[comment_content] => סנדר שלום, אפשר לאפות את הלחם מקמח מלא, אבל מומלץ לערבב בין שני הקמחים (לבן ומלא). בהצלחה
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[comment_date] => 2019-12-17 14:07:41
[comment_date_gmt] => 2019-12-17 12:07:41
[comment_content] => העם אפשר להכין לחם ללא לישה מקמח מלא. תודה
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[comment_date] => 2019-11-04 10:17:02
[comment_date_gmt] => 2019-11-04 08:17:02
[comment_content] => אורית שלום, אפשר להכין עם מחמצת אך מדובר יהיה במתכון שונה לחלוטין. עדיף לחפש מתכון מחמצת.
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[comment_date] => 2019-11-03 21:53:19
[comment_date_gmt] => 2019-11-03 19:53:19
[comment_content] => אורית שלום, לצערנו אלה לא אופציות טובות - תבנית אלומיניום לא מתאימה והסיר חייב מכסה..
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[comment_date] => 2019-11-03 08:16:00
[comment_date_gmt] => 2019-11-03 06:16:00
[comment_content] => האם ניתן להכין עם מחמצת?
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[comment_date] => 2019-11-01 13:10:52
[comment_date_gmt] => 2019-11-01 11:10:52
[comment_content] => האם זה יעבוד בתבנית רב פעמית להכנת אינגליש קייק? עשויה ממתכת לא עבה..
לחילופין- האם יעבוד בסיר כבד אך כיוון שלא אוכל להכניס את מכסה הסיר בתנור- עם נייר כסף מעל?
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[comment_date] => 2019-08-25 08:05:23
[comment_date_gmt] => 2019-08-25 05:05:23
[comment_content] => מיכל שלום, לצערנו זה לא יעבוד.. שבוע נפלא!
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[comment_date] => 2019-08-20 14:45:34
[comment_date_gmt] => 2019-08-20 11:45:34
[comment_content] => האם אפשר להכין את הלחם ללא השמרים (כמו בלחם כוסמת?) רק להשרות כמה שעות לתפיחה ?
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[comment_date] => 2019-07-17 23:42:41
[comment_date_gmt] => 2019-07-17 20:42:41
[comment_content] => ענת שלום, זה בהחלט אפשרי, הטמפרטורה תישאר זהה אך משך האפייה יתקצר. בהצלחה!
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[comment_date] => 2019-07-17 10:01:00
[comment_date_gmt] => 2019-07-17 07:01:00
[comment_content] => שלום לכם; במידה ואני מבקשת לאפות כיכר פחות-גדולה - האם ניתן לקצץ את משקל ונפח החומרים במחצית, ולהשאיר על 230 מעלות?
תודה.
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[comment_date] => 2019-05-24 16:31:44
[comment_date_gmt] => 2019-05-24 13:31:44
[comment_content] => אפיתי בדיוק לפי ההוראות, את הסיר היצקת הכבד חיממתי על הכיריים עם המכסה שלו (היטב), יצא קרום טיפה שרוף, אך זה בסדר, ממליץ לחתוך לפרוסות אחרי שיתקרר ולהקפיא, אז ישמור על הטריות - אחרי יום אחד טעים פחות
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[comment_date] => 2019-04-30 18:37:30
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[comment_content] => אכן, זה המתכון המלא. בהצלחה!
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[comment_date] => 2019-04-30 15:04:07
[comment_date_gmt] => 2019-04-30 12:04:07
[comment_content] => היי אני מעוניינת להכין את הלחם השאלה השאלה אם רק אלו המרכיבים? לא חסר שמן?
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[comment_date] => 2019-03-10 14:27:28
[comment_date_gmt] => 2019-03-10 12:27:28
[comment_content] => חני שלום, לצערנו הבצק של הלחם הזה מתקבל רך מאד ולא יתאים להכנת חלה.
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[comment_date] => 2019-03-10 14:27:04
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[comment_content] => מירי שלום, בהחלט כן, אך סביר להניח שתצטרכי להוסיף פחות מים.
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[comment_date] => 2019-03-09 13:28:34
[comment_date_gmt] => 2019-03-09 11:28:34
[comment_content] => שלום רב,
אם אני מעוניינת לעשות חלה האם להשאר באותה הכמות?
תודה
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[comment_date] => 2019-03-07 11:48:31
[comment_date_gmt] => 2019-03-07 09:48:31
[comment_content] => האם ניתן להמיר בקמח כוסמין לבן ?
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[comment_date] => 2019-02-21 18:35:39
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[comment_content] => חן שלום, כן אפשר - רק חשוב לחמם אותה קודם. בהצלחה!
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[comment_date] => 2019-02-21 16:08:15
[comment_date_gmt] => 2019-02-21 14:08:15
[comment_content] => האם אפשר לאפות בתבנית קרמיקה כבדה? כזאת שמתאימה לתבשילי קדירה
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[comment_date] => 2019-02-19 21:03:32
[comment_date_gmt] => 2019-02-19 19:03:32
[comment_content] => לחם מעולה. מעט לח במרכז .
מנסיון של הכנת מספר פעמים, הסיר ברזל צריך להיות מחומם היטב ואז הלחם יוצא בקלות
לא רשום ברשימת הערכים התזונתיים מהי כמות האשלגן הקמח.
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[comment_date] => 2019-02-02 13:41:59
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[comment_content] => לחם מצויין. טעים מאוד.
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[comment_date] => 2018-10-26 19:38:26
[comment_date_gmt] => 2018-10-26 16:38:26
[comment_content] => הילה שלום, אפשר לוותר על הסילאן.
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[comment_date] => 2018-10-25 22:06:21
[comment_date_gmt] => 2018-10-25 19:06:21
[comment_content] => היי האם אפשר לוותר על הסילאן מטעמי סכרת?
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[comment_content] => מיכאל שלום, לא אופים בטורבו אלא חום תחתון עליון.
חימום הסיר הוא בגלל שהסיר הוא בעצם תנור בתוך תנור, והבלילה נכנסת לאפייה בתנור חם. בהצלחה!
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[comment_date] => 2018-10-14 11:55:54
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[comment_content] => האם לאפות בתנור באפיה "טורבו" ?
מה המטרה בחימום הסיר על הכיריים ?
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[comment_date] => 2018-04-18 14:22:12
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[comment_content] => אירינה שלום, ראי התשובה שלנו בתגובה השניה שכתבת.
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[comment_date] => 2018-04-18 14:21:36
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[comment_content] => היי אירינה, זה מתכון רגיל ללחם ללא לישה והמרקם של הבצק הוא כמעט בלילה - אפשר להגיע אפילו ל-800 גרם מים! חשוב לשים לב שהסיר מחומם מראש ועדיף שיהיה מברזל. 230 מעלות זה החום הנכון.
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[comment_date] => 2018-04-15 00:11:09
[comment_date_gmt] => 2018-04-14 21:11:09
[comment_content] => אפיתי בידיוק לפי הנחיות של המתכון. קרום יצא מעולה, אפילו על גבול סרוף, הבפנים דביק- כאילו שלא נאפה מספיק, או שהוספתי יותר מדי מיים? לא ברור.
בסך הכול יצאה כיכר יפה וגדולה. ואם בפנים לא היה ״חי״ מעט היה יוצא מן הכלל. אנסה שוב בהחלט ומקווה שאצליח יותר.
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[comment_date] => 2018-04-15 00:07:38
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[comment_content] => מתכון מעניין מכיוון שקל מאוד להכנה ומעט מאוד מרכיבים. זה מה שגרם לי לא להסס ולנסות להכין... בהחלט אני אנסה שוב.
אך יש לי מספר שאלות ואני אשמח לקבל טיפים ועצות ...
״בלילה נוזלית ודביקה״...- מהו המרקם המדויק? כמו לבנה או יותר כמו בצק דביק?
את הסיר המחומם לתוכו צריך לשים לים, צריך לשמן? לא כתוב, לא הייתי בטוחה ולא שימנתי- בקושי הוצאתי את הלחם המוכן מהסיר
חום 230 מעלות... זה לא יותר מדי?
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[comment_date] => 2018-04-08 11:06:28
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[comment_content] => אורה שלום, ניתן לאפות בסיר כבד. בהצלחה!
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[comment_date] => 2018-04-06 14:16:39
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[comment_content] => אם אין לי כלי ברזל באיזה כלי אחר אפשר לאפות את הבצק
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[comment_date] => 2021-10-26 11:38:22
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[comment_content] => כן, אין שום בעיה.
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[comment_date] => 2021-10-26 10:33:09
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[comment_content] => אפשר לבשל קינואה אדומה ולבנה ביחד ?
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[comment_date] => 2021-10-10 15:28:51
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[comment_content] => שמחים לשמוע!
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[comment_date] => 2021-10-09 10:16:46
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[comment_content] => יצא מאוד טעים. תודה!
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[comment_date] => 2021-02-28 16:12:00
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[comment_content] => היי חיים, אפשר אבל הקינואה מאד קטנה, לא תצליח לסנן אותה בסיר פסטה.
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[comment_date] => 2021-02-23 10:05:34
[comment_date_gmt] => 2021-02-23 08:05:34
[comment_content] => אפשר להשתמש בכל התהליך בסיר פסטה עם מכסה מסננת?
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[comment_date] => 2020-12-29 20:47:38
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[comment_content] => נהדר! כיף לשמוע
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[comment_date] => 2020-12-29 20:26:38
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[comment_content] => גם אני נבהלתי מכמות המים אבל עשיתי לפי ההוראות וסיננתי ויצא מושלם!!!!המתקון הטוב ביותר של קינואה תודה..
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[comment_date] => 2020-11-07 19:09:05
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[comment_content] => היי אירית, לגרגירי הקינואה יש ציפוי מעט מריר, אם את רגישה לטעם שלו זה אולי מורגש יותר. מומלץ לשטוף היטב ואפשר גם להשרות.
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[comment_date] => 2020-11-07 13:28:28
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[comment_content] => עשיתי, יצא בסדר, אבל למה לקינואה יש טעם מר? איך אפשר להתגבר על זה?
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[comment_content] => אסף שלום, המתכון תקין. הוא מתייחס לשיטת בישול קינואה כמו פסטה - בשפע מים ואז לסנן, בדיוק כמו שכתוב.
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[comment_date] => 2020-07-13 22:17:55
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[comment_content] => אחרי שעשיתי קינואה שלכם שיצאה על הפנים וזרקתי אותה, הבנתי שיש במתכון שלכם טעות.
כתבתם להוסיף ליטר וחצי מים שמסתבר שזה המון ולא מתאים לכמות הקינואה.
אנא תקנו את המתכון בבקשה.
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[comment_author] => לי איב
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[comment_date] => 2020-03-30 14:28:21
[comment_date_gmt] => 2020-03-30 11:28:21
[comment_content] => עקבתי בדיוק לפי ההוראות, יצא לי מעולה! כמו שקינואה אמורה להיות :)
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[comment_date] => 2020-03-09 08:21:39
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[comment_content] => היי עדן, כיף לשמוע! בתיאבון :-)
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[comment_date] => 2020-03-08 23:54:08
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[comment_content] => פעם ראשונה שניסיתי להכין קינואה, הלכתי לפי המתכון ויצא מושלם!!!! תודה :)
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[comment_date] => 2019-09-09 13:08:08
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[comment_content] => היי עדנה, ממש לא חייבים. אפשר לקלות את הקינואה מעט בסיר יבש ולהוסיף את המים. בהצלחה!
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[comment_date] => 2019-09-09 11:36:27
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[comment_content] => חייבים שמן
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[comment_date] => 2019-08-24 18:25:32
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[comment_content] => שי שלום, אכן ישנן טכניקות שונות של שפים שונים לבישול קינואה. אנחנו ממליצים על השיטה שעל האריזה אבל באתר מופיעים מתכונים נוספים.
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[comment_date] => 2019-08-20 20:49:28
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[comment_content] => היה רשום לי על האריזה 20 דקות בישול, זה מתכון שונה?
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[comment_date] => 2019-08-16 14:22:56
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[comment_content] => למה לעשות חיים קשים כל כך???? יצאה לי דייסה לפי המתכון שלכם ואז הכנתי לפי התגובות כמו אורז ויצא אחלה.... סתם להקשות באמת
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[comment_date] => 2019-07-26 15:13:13
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[comment_content] => רויטל שלום, ההמלצה היא בדרכ לשטוף, אבל רבים נוהגים שלא לשטוף אותה, כך שלא קרה שום אסון :-)
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[comment_date] => 2019-07-23 14:01:37
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[comment_content] => סוגת היקרים בבקשההה ... נא לרשום באותיות קידוש לבנה על השקית "יש לשטוף את הקינואה לפני השימוש" שלא יקרה מה שקרה לי ששכחתי וערבבתי אותה עם הירקות בלי לשטוף ? תודה
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[comment_date] => 2019-07-19 09:30:42
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[comment_content] => אחלה מתכון
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[comment_date] => 2019-06-30 23:09:20
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[comment_content] => יצא פצצה !! אחלה מתכון!
בהתחלה הייתי סקפטית לגבי הצלחתו בשל כמות המים הגדולה , הייתי בטוחה שבטעות כתבו "ליטר" במקום "כוס" , אבל אחרי שקראתי את התגובות הבנתי שזה באמת יח' מדידה של ליטר ופשוט מכינים כמו פסטה.
אז ממש אחרי 8 דק הורדתי למסננת ויצא מ ע ו ל ה ! ?
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[comment_date] => 2019-06-23 17:56:55
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[comment_content] => אני ממשה אהבתי
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[comment_date] => 2019-03-16 13:31:41
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[comment_content] => תודה לסוגת. פעם רשונה שבישלתי קינואה. עשתי בדיוק לפי המתכון. יצא מ ע ו ל ה. ראיתי בתגובות קודמות שאנשים מתבכיינים. אם סוגת לא ברורים אז אני עשיתי כך: שטפתי היטב עד שמתקבלים מים צלולים, טיגנתי 4 ד והמלחתי, הוספתי בדיוק ליטר וחצי מים, כשזה מבעבע סגרתי עם מכסה על אש גבוהה ל 8 דק, טעמתי, הקינואה היתה סבבה, העברתי למסננת ואיפשרתי למים להתנקז כשמדי פעם מערבבת . יצא מושלם.
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[comment_date] => 2018-08-02 15:14:19
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[comment_content] => תהילה שלום, הקינואה היא זרע שאינו שייך למשפחת הדגניים.
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[comment_date] => 2018-07-29 14:21:45
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[comment_content] => אז מה היא?
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[comment_date] => 2018-07-20 09:29:55
[comment_date_gmt] => 2018-07-20 06:29:55
[comment_content] => את צודקת הכמות כוס וחצי מים רותחים על כוס קינואה לא מבושלת
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[comment_date] => 2018-06-12 18:47:53
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[comment_content] => דגן שלום, אתה כמובן צודק. מטעמי נוחות ואופיו של המוצר, קטלגנו אותו באתר בקבוצת הדגנים. תודה על תשומת הלב
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[comment_date] => 2018-06-10 15:50:15
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[comment_content] => הקינואה אינה דגן
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[comment_date] => 2018-06-09 15:18:08
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[comment_content] => ממש לא הגיוני לבשל משהו שצריך לסנן אחכ כשאפשר אחרת. פסטה חייבים לבשל ולסנן, זה לא אותו דבר. הכנתי, ותוך כדי חשבתי לעצמי שזה יותר מדי מים אבל אמרתי לעצמי מתכון של סוגת, חייב להיות בסדר. ובסוף, כשיצאה דייסה, נזכרתי שעשיתי עם פחות מים פעם קודמת ויצא נהדר. ממש מעצבן.
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[comment_date] => 2018-05-05 20:19:30
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[comment_content] => ענבל שלום, בהחלט! בדיוק כמו שעושים עם דגנים אחרים.
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[comment_date] => 2018-05-04 09:57:51
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[comment_content] => האםאפשר לבשל קינואה בתוך ממולאים?
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[comment_date] => 2018-02-10 20:22:57
[comment_date_gmt] => 2018-02-10 18:22:57
[comment_content] => למי שרוצה לבשל עם מים בלי לסנן על כל כוס קינואה 2 כוסות מים אש נמוכה עשרים דקות ויש לכם אחלה קינואה.
מומלץ לטגן לפני 2 בצלים חבילת פטריות ו2 גדרים
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[comment_date] => 2017-12-30 21:36:46
[comment_date_gmt] => 2017-12-30 19:36:46
[comment_content] => האם הקינואה היא במצבה הטבעי או לאחר שעברה שטיפה והוסר ממנה מרכיב הספונינים?
(יש פלח באוכלוסיה שהמצב הטבעי של הזרע חשוב עבורו)
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[comment_date] => 2017-10-15 21:49:20
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[comment_content] => אני מכינה קינואה, ממש יוצא לי אחד אחד
טיגון בצל, מוסיפה פטרוזיליה, צנוברים
אחכ קינואה, מים רתוחים עד כדי כיסוי
מדי פעם מערבבת
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[comment_date] => 2017-07-23 08:52:33
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[comment_content] => רחל שלום, אכן המתכון הנ"ל מציע שיטה של בישול הקינואה בשפע מים ואז סינון - בדיוק כמו שמבשלים פסטה. אין צורך לבשל עד שהקינואה סופגת את המים, אלא רק עד שהיא מתרככת. אם מבשלים קינואה לספיגת המים כמו אורז, היחס הוא פי שתיים כוסות מים.
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[comment_date] => 2017-07-22 16:15:16
[comment_date_gmt] => 2017-07-22 13:15:16
[comment_content] => הכנתי לפי המתכון שהצעתם ויצא כמו דייסה רטובה ואכן הגיוני כי כמות המים גדולה מאד 1/5 1 כוס קינואה
חבל שהתבשיל לא הצליח!
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[comment_date] => 2017-06-19 10:28:13
[comment_date_gmt] => 2017-06-19 07:28:13
[comment_content] => חגית שלום, בהחלט ניתן לבשל את הקינואה גם כמו אורז - על כל כוס קינואה 2 כוסות מים רותחים. שתי השיטות מוצלחות.
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[comment_date] => 2017-06-19 00:03:35
[comment_date_gmt] => 2017-06-18 21:03:35
[comment_content] => ברצוני לשאול: האם ניתן לבשל את הקינואה כמו אורז? כלומר, לשים פחות מים ופשוט לבשל עד אידוי המים? למה חייבים לסנן? אשמח לתשובה
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[comment_date] => 2017-05-04 12:42:21
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[comment_content] => השרתי את הקינואה במים 5 שעות. אחכ שטפתי וכשהוספתי את המים הרותחים הקינואה לא קפצה.
אולי אפשר להנביט קנואה ואז אין צורך לבשל. לא ניסתי עדיין ברם זה אפשרי בהחלט.
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[comment_date] => 2017-01-21 16:09:39
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[comment_content] => הגר שלום, רעיון מעניין אך פחות מתאים לקינואה, נדרש עבורה בישול מלא.
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[comment_date] => 2017-01-15 21:00:39
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[comment_content] => האם ניתן להשרות קינואה במי ברז למשך שעתיים ולאחר מכן להוסיף לסלט כמו שמכינים בורגול?
או שחייב לבשל את קינואה לפני האכילה?
אשמח לתשובה :)
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[comment_date] => 2021-10-17 19:15:40
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[comment_content] => שלום בני וסליחה על העיכוב.
אפשר לא לצפות את הדפנות בנייר אפייה, אבל כן כדאי לשמן אותם.
לגבי השאלה השנייה - לא מדליקים את התנור שוב, פשוט מנצלים את החום שנשאר.
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[comment_date] => 2021-08-07 07:07:00
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[comment_content] => שתי שאלות
האם מצפים בנייר אפייה גם את הדפנות?
האם לאחר שמכבים את התנור ומכניסים שוב את העוגה עם צפוי השמנת יש להדליק שוב את התנור או שמנצלים את החום שנישאר מהאפייה.
תודה .. בני
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[comment_date] => 2021-10-17 19:13:57
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[comment_content] => בשמחה רבה!
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[comment_date] => 2021-10-15 09:38:34
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[comment_content] => בחתונה של הגר וניר טעמתי את העוגה.
היא מוכנה! בצק נפלא וכל הבית ריח של קינמון מתוק. תודה רבה על מתכון נפלא וקל
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[comment_date] => 2020-08-29 19:46:26
[comment_date_gmt] => 2020-08-29 16:46:26
[comment_content] => נויה שלום, לעוגה פרווה מחליפים את החמאה במרגרינה (באותה כמות) או שמן קוקוס (חצי מהכמות). אפשר להשמיט את השמנת החמוצה ולהחליף אותה ב-100 מ"ל מים.
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[comment_date] => 2020-08-28 09:27:03
[comment_date_gmt] => 2020-08-28 06:27:03
[comment_content] => האם ניתן לשים שמן רגיל?? ואם כן כמה??
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[comment_date] => 2020-08-07 15:11:02
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[comment_content] => איילה שלום, קשה לדעת - ייתכן שהוספת יותר מדי נוזלים?
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[comment_date] => 2020-08-07 14:14:55
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[comment_content] => הייי...
עבדתי על פי המתכון ..הבצק היה דביק..למה??
נאלצתי להוסיף קמח....
עדיין לא יודעת אייך יצא..
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[comment_date] => 2020-05-14 14:52:03
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[comment_content] => לשאלה של ענת לגבי השמן - לעוגה פרווה מחליפים את החמאה במרגרינה (באותה כמות) או שמן קוקוס (חצי מהכמות). אפשר להשמיט את השמנת החמוצה ולהחליף אותה ב-100 מ"ל מים.
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[comment_date] => 2020-05-14 11:33:34
[comment_date_gmt] => 2020-05-14 08:33:34
[comment_content] => האם במקום חמאה ניתן להוסיף שמן ?
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[comment_content] => הודיה שלום, מכיוון שהעוגות לא מאד גדולות היינו מחלקים ל-3 את הכמויות כדי להכין אינגליש גדולה אחת.
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[comment_date] => 2020-04-30 14:38:00
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[comment_content] => אני רוצה להכין רק עוגה אחת איך אני מפחיתה כמויות ?
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[comment_content] => אכן לעוגה פרווה מחליפים את החמאה במרגרינה (באותה כמות) או שמן קוקוס (חצי מהכמות). אפשר להשמיט את השמנת החמוצה ולהחליף אותה ב-100 מ"ל מים.
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[comment_date] => 2020-04-28 05:52:10
[comment_date_gmt] => 2020-04-28 02:52:10
[comment_content] => חוץ מהמים של הבצק אני מעוניינת שיצא פרווה אמרתם במקום שמנת להוסיף 100 מ"ל מים בנוסף???
תודה
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[comment_date] => 2019-07-14 19:03:24
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[comment_content] => לעוגה פרווה מחליפים את החמאה במרגרינה. אפשר להשמיט את השמנת החמוצה ולהחליף אותה ב-100 מ"ל מים.
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[comment_date] => 2019-07-11 18:27:18
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[comment_content] => אשמח בכל זאת לתחליף אחר לשמנת... ז"א לא סויה!
והאם אפשר את החמאה להחליף במרגרינה?
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[comment_date] => 2019-02-14 15:45:50
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[comment_content] => איזה כיף לשמוע עדנה! תודה על התגובה
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[comment_date] => 2019-02-14 08:26:15
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[comment_content] => כשאני מכינה עוגות/ לחמים/ עוגיות, תמיד אני שמה את המצרכים לפי הסדר שכתוב. לגבי המים אני תמיד שמה מים פושרים ואז מכסה בניילון נצמד ועוטפת בשמיכה. אין מצב שלא תופח ואפילו פי כמה.
בהצלחה.
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[comment_date] => 2019-02-14 08:22:08
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[comment_content] => אפיתי כבר פעמיים את הרולדות האלה, בחלק מהרולדות פיזרתי סוכר וקינמון, ובחלק מרחתי שוקולד שחר. יצא מעולה. מומלץ מאוד. אם יכולתי להוסיף פה תמונות הייתי מראה תוצאות משגעות. שלא נדבר על הריח שזה מילא את הבית.
תודה ארז קומורובסקי על המתכון.
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[comment_date] => 2018-09-25 12:15:06
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[comment_content] => חן צודקת, המים נשמטו בטעות, המתכון כעת תקין.
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[comment_date] => 2018-09-24 09:02:59
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[comment_content] => במתכון לא כתוב להוסיף מים כלל, לא חמים ולא קרים , על מה מדובר ?? עשיתי בדיוק לפי המתכון והבצק כמעט כלל לא תפח..וגם איך יכולה להיווצר תפיחה במקרר?
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[comment_date] => 2018-09-03 10:03:43
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[comment_content] => מים קרירים בקיץ אין ספק!!
אין לי מושג למה לא תפח לך. אולי המים היום חמים מדי ופשוט בישלת את השמרים?? סדר הכנסת החומרים ללישה מצויין במתכון. הכי פשוט שיש. אל תפחדי מהבצק ואל תוותרי לו (-:
את תצליחי!!
שנה טובה, ארז
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[comment_date] => 2018-08-29 18:33:32
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[comment_content] => ממש חשוב?
הכנתי בפעם הראשונה הובצק תפח מצויין והכפיל את נפחו (ואפילו יותר) והעוגה יצאה פצצה! ובפעמים הבאות הבצק לא תפח בכלל (לא הכפיל את נפחו).
מה קרה?
בנוסף, באיזה מים להשתמש? חמים? קרים...? ולפי איזה סדר ללוש את המצרכים?
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[comment_date] => 2017-11-10 12:29:31
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[comment_content] => שרית שלום, בהחלט! אפשר למלא בכל מילוי של עוגת שמרים שאת אוהבת: שוקולד, שוקולד-חלבה, קרם וניל ועוד.
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[comment_date] => 2017-11-10 12:28:50
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[comment_content] => אופירה שלום, עקרונית ניתן להחליף את החמאה במחמאה או בשמן קוקוס (במקרה של שמן קוקוס היינו מפחיתים בכמות) ואת השמנת החמוצה ניתן לנסות להחליף ביוגורט סויה או בכמות זהה של טופו משי (טופו רך מאד, במרקם של גבינה רכה). בהצלחה!
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[comment_date] => 2017-11-09 16:41:13
[comment_date_gmt] => 2017-11-09 14:41:13
[comment_content] => האם ניתן לשנות את המילוי? אם כן מה מומלץ ?
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[comment_date] => 2017-10-20 10:11:20
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[comment_content] => הכנתי ויצא עוגה ממש ממש טעימה קיבלתי אין סוף מחמאות
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[comment_date] => 2017-09-25 10:25:43
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[comment_content] => חבל שזה חלבי...
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[comment_date] => 2017-09-20 15:05:13
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[comment_content] => חיה שלום, לא בדקנו את זה אבל היינו מנסים להשתמש ביוגורט סויה של תנובה. בהצלחה!
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[comment_date] => 2017-09-20 15:04:27
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[comment_content] => אורלי שלום, השמנת החמוצה והביצים מספיקות. המתכון תקין. בהצלחה!
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[comment_date] => 2017-09-19 23:03:46
[comment_date_gmt] => 2017-09-19 20:03:46
[comment_content] => האם לא חסר במרכיבי הבצק מים/חלב?
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[comment_date] => 2017-08-31 15:13:37
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[comment_content] => שלום רב, אם רוצים פרווה במה מחליפים את השמנת.
תודה
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[comment_date] => 2017-08-29 12:32:10
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[comment_content] => גבי שלום, השמרים נמצאים כבר בתוך הקמח - זהו קמח קסם.
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[comment_date] => 2017-08-25 10:49:24
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[comment_content] => דפוקים שכמותכם-איפה השמרים,כמה ולמה - חובבנים כמו כווולם ! ! !
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[comment_date] => 2021-10-14 07:41:56
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[comment_content] => שלום איילה. את צודקת שעצם פעולת החימום מורידה הערכים תזונתיים ממזונות שונים. אבל כאן מדובר בחימום קצר, ועדיין זרעי צ'יה נשארים בריאים ומלאים בכל טוב. זה כמו לאכול ירקות טריים מול מרק ירקות בריא.
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[comment_date] => 2021-10-12 07:05:51
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[comment_content] => שלום אורלי,
האם החימום של זרעי הצ'יה לא משפיע/גורע מהערכים התזונתייפ שלהם?
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[comment_date] => 2021-03-31 16:33:36
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[comment_content] => כמו שכתוב מעל המתכון - 4 מנות. בתיאבון!
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[comment_date] => 2021-03-24 21:46:31
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[comment_content] => שלום,
לפי המרכיבים והכמויות הללו כמה מנות יוצאות?
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[comment_date] => 2020-07-24 19:11:31
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[comment_content] => רונית שלום, משרים את הכוסמת יחד עם הרכיבים שמצויינים בשלב ההכנה הראשון.
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[comment_date] => 2020-07-23 18:33:55
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[comment_content] => שלום אורלי,
האם לא צריך להשרות את הכוסמת בנפרד לפני כן?
תודה
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[comment_date] => 2019-01-13 09:16:43
[comment_date_gmt] => 2019-01-13 07:16:43
[comment_content] => שרית שלום, עקרונית אפשר, אך הדבר ישפיע על המרקם. הצ'יה, מעבר לערכיה התזונתיים, מסמיכה את התערובת.
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[comment_date] => 2019-01-12 19:55:44
[comment_date_gmt] => 2019-01-12 17:55:44
[comment_content] => האם ניתן להכין ללא צ'יה?
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[comment_date] => 2021-10-11 21:07:31
[comment_date_gmt] => 2021-10-11 18:07:31
[comment_content] => אכן חסר מרכיב של מים. יש להוסיף לפחות כוס
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[comment_date] => 2021-10-11 12:59:34
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[comment_content] => הי סבינה, סליחה על העיכוב. יכול להיות שהאפונה שלך הייתה ישנה?
בכל אופן, ממליצים להוסיף נוזלים (מים או מי בישול אפונה) עד רמת סמיכות של בלילת פנקייק. אפשר להתחיל מ-1/2 כוס נוזלים ולהוסיף יותר במידת הצורך.
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[comment_date] => 2021-09-13 19:42:54
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[comment_content] => משהו חסר במתכון.. אולי מים.. כי האפונה הטחונה יוצרת גוש ולא בלילה...
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[comment_date] => 2021-10-10 15:30:23
[comment_date_gmt] => 2021-10-10 12:30:23
[comment_content] => שלום וסליחה על העיכוב. אכן מדובר בחצי כוס מדידה סטנדרטית של קקאו שזה 70 גרם
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[comment_date] => 2021-07-08 23:24:11
[comment_date_gmt] => 2021-07-08 20:24:11
[comment_content] => האם חצי כוס קקאו שווה ל100 גרם קקאו.
כי אני שקלתי קקאו וכוס = 100 גרם קקאו.
מה הכמות המדוייקת של קקאו במתכון?
תודה
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[comment_date] => 2021-06-30 15:21:46
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[comment_content] => היי שקד,
שמן קנולה הוא שמן צמחי, אז כן :) בשמן זית עדיף לא להשתמש.
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[comment_date] => 2021-06-24 09:45:03
[comment_date_gmt] => 2021-06-24 06:45:03
[comment_content] => אפשר לשים שמן זית / קנולה בנקום שמן צמחי?
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[comment_date] => 2020-08-17 15:55:52
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[comment_content] => היי מיני, לא ראינו משהו כזה במתכון.
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[comment_date] => 2020-08-16 17:31:24
[comment_date_gmt] => 2020-08-16 14:31:24
[comment_content] => מה זה גבינת שמנת
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[comment_date] => 2020-06-16 21:35:12
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[comment_content] => את יכולה לבחור איזה שמן צמחי שאת רוצה - חמאה תהפוך את העוגה לכבדה ודחוסה יותר.
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[comment_date] => 2020-06-16 19:34:00
[comment_date_gmt] => 2020-06-16 16:34:00
[comment_content] => חייב דווקא שמן צמחי?
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[comment_date] => 2021-10-07 14:09:46
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[comment_content] => הי חנה. נשמח לקבל את מספר הטלפון שלך כדי שיוכלו לחזור אלייך משירות הלקוחות.
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[comment_date] => 2021-09-28 22:58:33
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[comment_content] => פשוט אין מילים לתאר.. אני אופה די טוב… קניתי את הקמח קסם זה … בחיים לא קרה לי שבכלללל , אבל בכלל בצק לא עלה… חשבתי אולי טעתי במתכון, אלף פעמים בדקתי, גם באתר, גם מרכיבים… פשוט אכזבה גדולה במחיר פי שתיים ממחיר קמח נורמלי
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[comment_date] => 2021-10-07 13:19:20
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[comment_content] => תודה ששמת לב - עדכנו את המתכון
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[comment_date] => 2021-09-13 18:26:59
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[comment_content] => הבצק אכן יוצא תפל, אני הוספתי חצי כפית מלח לבצק וזה שיפר את הטעם מאוד
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[comment_date] => 2021-09-06 18:13:30
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[comment_content] => שלום,
אין צורך להוסיף מלח לקמח שמרים פיצה של סוגת.
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[comment_date] => 2021-08-25 20:12:26
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[comment_content] => הבצק אמנם קל להכנה אל תפל לחלוטין. חסר בו מלח. חייבים להוסיף כך מלח.
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[comment_content] => מלח??
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[comment_content] => תודה רבה
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[comment_date] => 2021-10-07 01:31:40
[comment_date_gmt] => 2021-10-06 22:31:40
[comment_content] => ממש פשוט להבנה! ממש טעים, בריא ומשביע!
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[comment_date] => 2021-03-04 17:59:36
[comment_date_gmt] => 2021-03-04 15:59:36
[comment_content] => יצא מושלם, תודה רבה על ההסבר הקל להבנה 😊
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[comment_date] => 2020-12-03 07:26:18
[comment_date_gmt] => 2020-12-03 05:26:18
[comment_content] => היחס הוא בדרכ 2 כוסות מים על כל כוס כוסמת. אם את רוצה כוסמת מעט יותר מוצקה, הפחיתי את המים כמו במתכון - 3/4 1 כוסות.
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[comment_date] => 2020-12-02 10:24:21
[comment_date_gmt] => 2020-12-02 08:24:21
[comment_content] => כמה מים שמים על כל כוס קוסמת?
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[comment_date] => 2020-11-07 19:09:52
[comment_date_gmt] => 2020-11-07 17:09:52
[comment_content] => מאיה שלום, כשהכוסמת סופגת את כל המים והגרגירים שלה תפוחים ורכים. אפשר לטעום ולבדוק שהיא מוכנה.
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-11-07 13:59:31
[comment_date_gmt] => 2020-11-07 11:59:31
[comment_content] => איך יודעים מתי להוציא מהסיר?
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[comment_author] => בני
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-10-09 11:18:40
[comment_date_gmt] => 2020-10-09 08:18:40
[comment_content] => לי זה מתאים לשתי מנות ולא ארבע
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[comment_date] => 2020-04-25 20:54:35
[comment_date_gmt] => 2020-04-25 17:54:35
[comment_content] => זה כמובן המתכון הבסיסי. אני מטגן בסיר בצל פטריות. מוסיף חצי שקית של ירקות קפואים ובסוף כוסמת. בכך אני מקבל גם אקסטרא טעם וגם ירקות. כלומר מנה טובה לצהרים וערב. מנה למתקדמים זה להוסיף גם עדשים או קינואה. הכל לפי הטעם. מתכון מאוד גמיש וסלחני.
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[comment_date] => 2020-04-21 11:16:26
[comment_date_gmt] => 2020-04-21 08:16:26
[comment_content] => יצא מעולה תודה!!!...מאוד בריא דרך אגב.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-04-20 14:15:03
[comment_date_gmt] => 2020-04-20 11:15:03
[comment_content] => למי שנרתע מהטעם הדומיננטי אני ממליצה לשטוף כמה פעמים ואף להשרות במים וככה כמה פעמים לפני שמתחילים לבשל אותה.
למעשה היא כבר תהיה די רכה בסוף השטיפות הרבות וההשריה במים ולכן אין צורך כבר בבישול ארוך אלא רק ספיגת טעמים של התבלינים והבצל... מטגנת בצל וגזר מעט כמון ומלח, מוסיפה את הכוסמת עם מעט מים רותחים (אפשר להוסיף תוך כדי עוד מים אם צריך, עדיף מאשר להציף אותה ואז תצא עיסתית)
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[comment_date] => 2020-02-09 19:49:44
[comment_date_gmt] => 2020-02-09 17:49:44
[comment_content] => יאמי !! יצא טעים. ממליץ להוסיף רוטב כלשהו. אני הוספתי רסק עגבניות 5 ד דק אחריי הבישול על אש קטנה והשארתי 2 דק נוספות .. בתיאבון
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-11-19 13:53:21
[comment_date_gmt] => 2019-11-19 11:53:21
[comment_content] => מבשלים כמו אורז
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-10-05 16:34:13
[comment_date_gmt] => 2019-10-05 13:34:13
[comment_content] => אנסה בפעם הראשונה.... :) :) :)
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-07-13 14:06:53
[comment_date_gmt] => 2018-07-13 11:06:53
[comment_content] => מתכון מעולה
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[comment_author] => אברהם ברק
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-12-04 06:17:10
[comment_date_gmt] => 2017-12-04 04:17:10
[comment_content] => טעים מאוד
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[comment_author] => רחל
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-10-05 13:36:34
[comment_date_gmt] => 2017-10-05 10:36:34
[comment_content] => מתכון מדויק, תמיד מצליח, טעים, מהיר וקל.
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[comment_date] => 2017-07-30 13:33:36
[comment_date_gmt] => 2017-07-30 10:33:36
[comment_content] => מעולה
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-06-18 14:24:34
[comment_date_gmt] => 2017-06-18 11:24:34
[comment_content] => יצא מעולה
[comment_karma] => 0
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-05-05 14:59:26
[comment_date_gmt] => 2017-05-05 11:59:26
[comment_content] => אני כל החיים מבשלת כוסמת, זה לא קשה, זה בריא ונהדר!
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[comment_date] => 2017-03-06 14:04:24
[comment_date_gmt] => 2017-03-06 12:04:24
[comment_content] => מצוין למתחילים.
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[comment_author_url] =>
[comment_author_IP] => 213.137.88.158
[comment_date] => 2021-10-06 18:13:16
[comment_date_gmt] => 2021-10-06 15:13:16
[comment_content] => במתכון אין קמח לבן..
30 גרם שמרים טריים = 10 גרם שמרים יבשים שזה כף שטוחה
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[comment_date] => 2021-06-09 09:23:20
[comment_date_gmt] => 2021-06-09 06:23:20
[comment_content] => האם אפשר להשתמש בקמח לחם חיטה במקום לבן ?
וכמה בגרם לשים שמרים יבשים במקום טריים ?
תודה
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[comment_date] => 2020-10-25 11:23:51
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[comment_content] => גרשון שלום, לא מומלץ.
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[comment_date] => 2020-10-24 13:44:35
[comment_date_gmt] => 2020-10-24 10:44:35
[comment_content] => האם אפשר קמח רגיל במקום קמח לחם ?
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[comment_date] => 2020-03-25 15:56:26
[comment_date_gmt] => 2020-03-25 13:56:26
[comment_content] => רוס שלום, בהחלט ניתן - שליש מהכמות.
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[comment_date] => 2020-03-24 17:24:15
[comment_date_gmt] => 2020-03-24 15:24:15
[comment_content] => במקום השמרים הטריים אפשר שמרים יבשיים
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[comment_date] => 2019-12-03 07:06:23
[comment_date_gmt] => 2019-12-03 05:06:23
[comment_content] => היי ענבר, בהחלט!
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[comment_date] => 2019-12-02 16:29:25
[comment_date_gmt] => 2019-12-02 14:29:25
[comment_content] => האם אפשר לאפות כיכר לחם עגולה?
[comment_karma] => 0
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[comment_date] => 2017-12-17 01:41:49
[comment_date_gmt] => 2017-12-16 23:41:49
[comment_content] => שי שלום, תודה על ההערה, המתכון תוקן.
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[comment_date] => 2017-12-16 20:15:02
[comment_date_gmt] => 2017-12-16 18:15:02
[comment_content] => מה עושים עם הסוכר? הוא נמצא במרכיבים אבל לא משתמשים בו
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[comment_date] => 2021-10-06 18:12:30
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[comment_content] => מומלץ לא להקפיא
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[comment_date] => 2021-05-24 22:40:47
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[comment_content] => שאלה - האם ניתן להקפיא חצי מהבצק ליום למחרת ואם כן באיזה שלב ?
אני רוצה לעשות כיכר אחד ויום למחרת עוד כיכר
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[comment_date] => 2021-10-06 18:11:43
[comment_date_gmt] => 2021-10-06 15:11:43
[comment_content] => קמח רגיל עם שמרים
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[comment_date] => 2021-07-01 16:29:20
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[comment_content] => איפה באזור נווה יעקב בירושלים ?
האם ניתן לאפות את שושני השמרים בלי הקמח הזה ? זה יכול לצאת טוב גם עם קמח רגיל?
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[comment_date] => 2018-06-27 12:44:01
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[comment_content] => איפה קונים את כל הקמחים האלה? באזור שלי אני לא מוצאת.
(אני גרה באזור בית שמש)
תודה לכם על הרעיונות
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[comment_date] => 2021-10-06 18:02:44
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[comment_content] => 12 שושנים, כמו בתמונה. כשפורסים את התפוחים דק-דק, אז יש מספיק פרוסות
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[comment_date] => 2021-08-31 09:28:03
[comment_date_gmt] => 2021-08-31 06:28:03
[comment_content] => האם 4 תפוחים אכן מספיקים? בתמונה שלכם נראה שיש יותר, כמה שושנים אמורים לצאת?
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[comment_date] => 2020-09-16 00:19:43
[comment_date_gmt] => 2020-09-15 21:19:43
[comment_content] => זה תלוי בקוטר המדוייק של התפוח.. צריך שהפרוסות יהיו לכל אורך הרצועה ושתהיה ביניהן חפיפה קלה.
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[comment_date] => 2020-09-14 16:50:35
[comment_date_gmt] => 2020-09-14 13:50:35
[comment_content] => שלום, כמה פרוסות תפוח יש להניח על כל רצועת בצק?
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[comment_date] => 2019-11-28 09:26:36
[comment_date_gmt] => 2019-11-28 07:26:36
[comment_content] => רוזה שלום, לא ניסינו אבל אם התחליפים שאת משתמשת בהם לטעמך, אין סיבה שזה לא יעבוד.
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[comment_date] => 2019-11-27 17:32:02
[comment_date_gmt] => 2019-11-27 15:32:02
[comment_content] => זה נחמד וטוב, אבל אני סוכרטית, יש אפשרות להחליף הסוכר בסוכרלוז או ממתיק אחר שמתאים לי???
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[comment_date] => 2021-10-06 18:01:21
[comment_date_gmt] => 2021-10-06 15:01:21
[comment_content] => טריים או מופשרים ומסוננים היטב משאריות הנוזלים. אפשר סוגים אחרים של דגים לבנים. כן - זה רסק עגבניות ולא עגבניות מרוסקות. אי אפשר להמיר
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[comment_date] => 2021-09-12 11:11:13
[comment_date_gmt] => 2021-09-12 08:11:13
[comment_content] => הדגים אמורים להיות טריים? ואם אפשר סוגים אחרים של דגים? והכוונה לרסק עגבניות האם אפשרי להמיר בעגבניות מרוסקות?
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[comment_date] => 2021-10-06 17:59:43
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[comment_content] => להוסיף עוד קצת קמח ובעתיד להיצמד לכמויות שבמתכון :) 3 ביצים M זה יותר מ-2 ביצים L, לכן הבצק יצא דביק
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[comment_date] => 2021-09-12 21:57:04
[comment_date_gmt] => 2021-09-12 18:57:04
[comment_content] => היי,
הכנתי את המתכון ולא היו לי ביצים לארג׳ אז שמתי שלוש מדיום והבצק יצא לי דביק..
מה אני אמורה לעשות??
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[comment_date] => 2020-03-07 21:25:03
[comment_date_gmt] => 2020-03-07 19:25:03
[comment_content] => היי, חלילה הרעלה! ראשית יש יותר קמח מסוכר ושנית.. בחלוקה ל 30 עוגיות גדולות זה לא כל כך נורא :-)
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[comment_date] => 2020-03-07 21:24:27
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[comment_content] => אמלי שלום, ניתן להפחית מעט את הכמות. אל תשכחי שמדובר בכ-30 עוגיות :-)
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[comment_date] => 2020-03-07 21:21:34
[comment_date_gmt] => 2020-03-07 19:21:34
[comment_content] => תודה על תשומת הלב! מדובר בסודה לשתייה, המתכון תוקן.
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[comment_date] => 2020-03-05 09:35:26
[comment_date_gmt] => 2020-03-05 07:35:26
[comment_content] => במרכיבים כתוב כפית סודה לשתיה, אך באופן ההכנה כתוב אבקת אפיה. מה נכון?
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[comment_date] => 2020-03-04 20:12:40
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[comment_content] => אימאלה .....2 כוסות סוכר ?
האם יש דרך להפחית בצורה משמעותית את הכמות ?!
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[comment_author] => כמות הסוכר רצינית?
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[comment_date] => 2020-03-04 13:33:32
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[comment_content] => סוכר וקמח באותה כמות?!
זו טעות או הרעלה מכוונת? ;)
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[comment_date] => 2021-10-06 17:54:39
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[comment_content] => מומלץ לא לוותר על האטריות. אפשר להחליף את הקארי בתערובת כמון, כורכום וטיפה קינמון או בהרט
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[comment_date] => 2021-09-14 20:05:48
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[comment_content] => האם אפשר לוותר על האיטריות?
במה אפשר להחליף את הקארי?
תודה
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[comment_date] => 2021-10-06 17:52:16
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[comment_content] => זה שמן לטיגון. 2 עגבניות מרוסקות זה בערך 1/2-3/4 כוס
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[comment_date] => 2021-09-17 22:16:26
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[comment_content] => מתי שמים 1/4 כוס שמן?? וכמה זה 2 עגבניות מגורדות במידה של כוסות?
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[comment_date] => 2021-01-02 21:31:49
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[comment_content] => איזה תענוג! כיף לשמוע
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[comment_date] => 2021-01-02 17:36:04
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[comment_content] => זה הפך לאחד המאכלים האהובים בבית. מעדן. תודה לכם !
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[comment_date] => 2020-10-31 18:27:23
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[comment_content] => תענוג לשמוע!
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[comment_date] => 2020-10-26 19:30:52
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[comment_content] => מתכון מעולה, הכנתי והיה ממש טעים וכיף לנו ולילדות. תודה!
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[comment_content] => בצלאל שלום, אפשר בהחלט אך לא חובה.
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[comment_date] => 2020-08-16 00:21:57
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[comment_content] => האם אין צורך לשטוף את האורז והעדשים טרם הבישול?
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[comment_content] => כן, אפשר להכין גם ככה :-) כמובן שאת מוזמנת להוסיף!
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[comment_date] => 2020-05-05 13:27:22
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[comment_content] => קיצ׳רי ללא שום?
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[comment_date] => 2020-02-22 17:49:10
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[comment_content] => רמי שלום, אפשר להוסיף עוד בצל או לגוון בסוגי בצל אחרים: ירוק, סגול, שאלוט.. העיקר שיהיה בצלי :-)
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[comment_date] => 2020-02-22 10:58:59
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[comment_content] => מה אפשר לשים במקום כרישה?
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[comment_date] => 2020-01-11 20:15:46
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[comment_content] => שולמית שלום, בהחלט ניתן להשתמש באורז בסמטי קלאסי. היינו מפחיתים חצי כוס מהנוזלים ומבשלים 20-25 דקות. בהצלחה!
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[comment_date] => 2020-01-09 09:47:53
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[comment_content] => שלום רב, האם מותר להשתמש בבסמטי רגיל?
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[comment_date] => 2019-12-07 21:26:15
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[comment_content] => גל שלום, אין צורך להאריך את משך הבישול. אנחנו ממליצים להשתמש בסיר רחב ככל הניתן, כדי שהאורז שבתחתית לא יימעך וייצא רך מדי. בהצלחה!
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[comment_date] => 2019-12-05 19:22:21
[comment_date_gmt] => 2019-12-05 17:22:21
[comment_content] => במידה ואכפיל את כמות המצרכים? האם זה ישנה את זמן הבישול?
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[comment_date] => 2019-09-11 16:34:49
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[comment_content] => תודה רבה אריה!
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[comment_date] => 2019-09-10 09:35:37
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[comment_content] => יופי של מתכונים יצירתיים. משתמש במוצרים שלכם במקביל. תודה.
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[comment_date] => 2021-10-06 17:48:50
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[comment_content] => אפשר גם וגם
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[comment_content] => ההיי עוז,האם ניתן לותר כל החומוס או לחלופין להחליף לפול(קפוא)?
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[comment_content] => שקדים טחונים
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[comment_date] => 2021-09-18 23:08:08
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[comment_content] => שלום
אני אלרגית לקוקוס, מה אפשר במקום?
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[comment_date] => 2021-07-09 12:33:53
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[comment_content] => מתכון פשוט מושלם!
אפילו הילדים זוללים בהנאה...
הקליה אמנם לוקחת די הרבה זמן, אבל שווה כל מאמץ.
אגב, השתמשתי הפעם בכוסמת קלויה וזה ממש קיצר משמעותית את הליך ההכנה, ויצא מצויין.
אשמח לדעת האם ניתן לקלות כוסמת גם בתוך תנור? אם כן, כמה זמן? בכמה מעלות?
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[comment_date] => 2021-04-07 17:13:24
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[comment_content] => היי אלדד, נכון, אין צורך להשרות. אפשר לשטוף ולייבש תוך כדי הקלייה אבל לא חובה.
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[comment_date] => 2021-04-06 12:39:02
[comment_date_gmt] => 2021-04-06 09:39:02
[comment_content] => במתכון רשום לקלות את הקוסמת. אין כאן משהוא שאומר להשרות את הקוסמת קודם הקליה. האים משתמשים בקומת ישר מהחבילה? שוטפים וקולים? מה אני מפספס? ותודה
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[comment_author_url] =>
[comment_author_IP] => 2a00:a040:19a:4743:f011:9ee8:a78f:fd25
[comment_date] => 2021-02-08 20:44:36
[comment_date_gmt] => 2021-02-08 18:44:36
[comment_content] => היי ליאת, המתכון מיועד לכוסמת קלויה אז אין בעיה. לגבי התבנית, צריך לפתור באופן אחר - אולי מנג'טים או תבנית אחרת שיש בה שקעים קטנים (כמו לשוקולד).
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[comment_author] => ליאת
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[comment_date] => 2021-02-07 17:31:00
[comment_date_gmt] => 2021-02-07 15:31:00
[comment_content] => היי
1. האם ניתן לאפות ללא תבנית קאפקייקס?
2. האם ניתן להכין את העוגיות עם כוסמת קלויה (היא קנויה כקלויה כבר)
תודה רבה!
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[comment_date] => 2020-05-26 22:06:58
[comment_date_gmt] => 2020-05-26 19:06:58
[comment_content] => תהילה שלום, אפשר להשרות אבל לא חובה - המטרה שהכוסמת תהיה פריכה וכוסמת ירוקה אחרי השרייה הופכת לרכה.
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[comment_date] => 2020-05-26 20:39:37
[comment_date_gmt] => 2020-05-26 17:39:37
[comment_content] => היי במידה ומכינה עם כוסמת ירוקה, האם צריך להשרות במים לפני?
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[comment_date] => 2020-02-10 08:00:46
[comment_date_gmt] => 2020-02-10 06:00:46
[comment_content] => היי גל, הכוסמת חומה.
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[comment_date] => 2020-02-09 17:19:32
[comment_date_gmt] => 2020-02-09 15:19:32
[comment_content] => הכוסמת ירוקה או חומה?
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[comment_date] => 2020-01-25 20:50:06
[comment_date_gmt] => 2020-01-25 18:50:06
[comment_content] => הילה שלום, צודקת! הכוונה ל-250 גרם, המתכון תוקן.
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[comment_date] => 2020-01-24 12:44:37
[comment_date_gmt] => 2020-01-24 10:44:37
[comment_content] => כמה כוסמת צריך למתכון? מה זה חצי חבילה? יש חבילות גדולות ויש קטנות ואפשר לקנות כוסמת גם בתפזורת ;)
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[comment_date] => 2019-11-26 10:56:06
[comment_date_gmt] => 2019-11-26 08:56:06
[comment_content] => נירית שלום, לא, הכוסמת לא עוברת בישול מקדים, הרעיון הוא שהיא תישאר פריכה.
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[comment_date] => 2019-11-25 11:41:31
[comment_date_gmt] => 2019-11-25 09:41:31
[comment_content] => האם הכוסמת אמורה להיות מבושלת?
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[comment_date] => 2019-01-08 14:47:52
[comment_date_gmt] => 2019-01-08 12:47:52
[comment_content] => אניה שלום, עקרונית אפשר אבל פחות מומלץ מכיוון שכוסמת לא קלויה תהפוך רכה מאד אחרי הנבטה, והרעיון במתכון הוא שהיא תהיה פריכה.
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[comment_author] => אניה הולנדר
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[comment_date] => 2019-01-07 15:49:31
[comment_date_gmt] => 2019-01-07 13:49:31
[comment_content] => הי, האם ניתן להשתמש בכוסמת מונבטת?
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[comment_date] => 2018-06-15 21:50:48
[comment_date_gmt] => 2018-06-15 18:50:48
[comment_content] => יצא לי קשה כמו אבן :/ שירז לנקרי
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[comment_date] => 2017-12-04 21:40:36
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[comment_content] => היי הדר, המצפן שלנו אומר שאין כמעט מתכונים ששוקולד יכול להזיק להם :-) ספרי לנו איך יצא!
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[comment_date] => 2017-12-04 10:44:04
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[comment_content] => היי, האם אפשר במקום אגוזים-להוסיף נטיפי שוקולד ציפס למתכון?
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[comment_date] => 2021-10-06 17:46:57
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[comment_content] => שמחים לשמוע
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[comment_date] => 2021-09-22 11:47:03
[comment_date_gmt] => 2021-09-22 08:47:03
[comment_content] => יוצא מצוין לא פחןות מזה טעים טעים
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[comment_date] => 2020-09-21 08:28:54
[comment_date_gmt] => 2020-09-21 05:28:54
[comment_content] => רעיה שלום, אין שום בעיה לאפות את שתי הכיכרות יחד.
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[comment_date] => 2020-09-21 07:41:24
[comment_date_gmt] => 2020-09-21 04:41:24
[comment_content] => כן ניתן ולהפחית מעט בכמות המים.
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[comment_date] => 2020-09-18 15:41:41
[comment_date_gmt] => 2020-09-18 12:41:41
[comment_content] => עד שעובדים אירי תפיחה ראשונה עם כיכר אחד
מה עושים עם חלק הבצק השני
אם לשים במקרר ולאחר מכן להתפיח תפיחה שניה ולאפות
או מה הפתרון?
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[comment_date] => 2020-09-16 13:04:46
[comment_date_gmt] => 2020-09-16 10:04:46
[comment_content] => שלום,
האם ניתן להוריד את האגוזים?
אם כן, האם יש צורך לעדכן כמויות של רכיבים אחרים?
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[comment_date] => 2020-05-26 17:28:59
[comment_date_gmt] => 2020-05-26 14:28:59
[comment_content] => מגי שלום, לצערנו המוצר לא משווק יותר. אפשר להשתמש בקמח לחם במקום.
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[comment_author] => Magi Botera
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[comment_date] => 2020-05-26 15:16:31
[comment_date_gmt] => 2020-05-26 12:16:31
[comment_content] => איפה אפשר להשיג קמח כפרי בבאר שבע?
בשנה אחרונה אין להשיג ברשתות בבאר שבע!
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[comment_date] => 2020-05-14 16:02:05
[comment_date_gmt] => 2020-05-14 13:02:05
[comment_content] => לירון שלום, בהחלט אפשרי.
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[comment_date] => 2020-05-13 21:28:11
[comment_date_gmt] => 2020-05-13 18:28:11
[comment_content] => שלום, האם ניתן להתשמש ללחם זה בקמח כוסמין 80%?
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[comment_date] => 2020-04-16 09:49:30
[comment_date_gmt] => 2020-04-16 06:49:30
[comment_content] => ליטל שלום, כוס מדידה = 240 מ"ל = 240 גרם. בהצלחה באפייה!
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[comment_date] => 2020-04-16 09:26:45
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[comment_content] => היי,
למה כמות המים מוצגת פה בכוסות? אפשר את כמות המים גם כן בגרמים?
אפילו כוסות מדידה שונות אחת מהשניה בנפח!
תודה.
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[comment_date] => 2020-04-05 20:15:54
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[comment_content] => כן, אפשרי.
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[comment_date] => 2020-04-05 19:30:28
[comment_date_gmt] => 2020-04-05 16:30:28
[comment_content] => שלום הכנתי פעם רחת יצא מעולה מעולה. כעת יש לי בצק שעבר התפחה ראשונה אך אני רוצה לאפות רק בבוקר ולא הפחתתי את כמות השמרים. אפשרי להכניס למקרר ולעשות מחר התפחת שניה?
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[comment_date] => 2020-02-05 21:20:10
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[comment_content] => מיכל שלום, היחס הוא 1:3, כלומר יש לחלק ב-3 את כמות השמרים הטריים כדי לדעת מה כמות השמרים היבשים במתכון. במקרה הזה - 13 גרם.
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[comment_date] => 2020-02-05 14:44:19
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[comment_content] => שלום,
אם משתמשים בשמרים יבשים - מה הכמות ? מה היחס בדכ בין הטריים ליבשים?
תודה
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[comment_date] => 2019-02-09 19:29:30
[comment_date_gmt] => 2019-02-09 17:29:30
[comment_content] => מרים שלום, שמחים שאהבת את המתכון! את יכולה להכין את הלחם מ-700 גרם קמח לחם ו-300 גרם קמח מלא. בהצלחה!
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[comment_date] => 2019-02-08 16:23:49
[comment_date_gmt] => 2019-02-08 14:23:49
[comment_content] => עשיתי ויצא לחם פריך וטעים להפליא. יש קושי למצוא לחם כפרי בסופרים. באתר של סוגת לא מצויין סוג הקמח כפרי. היה לי מזל בפעם הראשונה ועכשיו כבר שבועיים שאני מחפשת את סוג הקמח כפרי ואין. איזה קמח חילופי ניתן להשתמש ולקבל תוצאה דומה?
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[comment_date] => 2019-01-04 10:02:08
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[comment_content] => היי, אפשרי אך יש להקטין את כמות השמרים בחצי ל 20 גרם בלבד. בהצלחה!
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[comment_date] => 2019-01-03 12:08:12
[comment_date_gmt] => 2019-01-03 10:08:12
[comment_content] => האם אפשר להכין את הבצק ערב לפני ולאפות בבוקר?
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[comment_date] => 2018-12-25 17:23:25
[comment_date_gmt] => 2018-12-25 15:23:25
[comment_content] => דניאל שלום, הקמח הכפרי שלנו כרגע לא במלאי אבל אם יש לך חבילה, בהחלט ניתן להשתמש בו בלבד.
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[comment_date] => 2018-12-24 10:16:20
[comment_date_gmt] => 2018-12-24 08:16:20
[comment_content] => אפשר להשתמש ב1 קילו של קמח כפרי בלי קמח לחם?
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[comment_date] => 2018-11-01 07:20:45
[comment_date_gmt] => 2018-11-01 05:20:45
[comment_content] => חנה שלום, כפי שמצוין במתכון, הבצק אכן איננו יבש - אם קשה לך לעבוד איתו כך, תמיד ניתן להפחית מעט בכמות המים במתכון.
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[comment_date] => 2018-10-31 11:14:48
[comment_date_gmt] => 2018-10-31 09:14:48
[comment_content] => שלום רב , למרות שעשיתי בדיוק את מה שכתוב במתכון הבצק יצא דביק מאוד ולא ניתן היה ליצור ממנו כדורים מהודקים . חבל
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[comment_date] => 2017-12-28 10:10:37
[comment_date_gmt] => 2017-12-28 08:10:37
[comment_content] => מעולה ממש טעים וקל לעשיה
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[comment_date] => 2021-10-06 17:45:03
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[comment_content] => תודה רבה!
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[comment_date] => 2021-09-24 13:52:38
[comment_date_gmt] => 2021-09-24 10:52:38
[comment_content] => נראה טעים שווה לנסות
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[comment_date] => 2021-10-06 17:40:08
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[comment_content] => אפשר בהחלט לאחר השרייה. תחילה מביאים לרתיחה ומסירים את הקצף. אחרי שרואים שיש פחות קצף, סוגרים את הסיר עם המכסה, מביאים ללחץ מלא ומבשלים מעל להבה בינונית שעה-שעה ועשרים או עד שהגרגרים רכים לחלוטין. משחררים את הלחץ בזהירות. בהצלחה!
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[comment_date] => 2021-10-06 17:34:47
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[comment_content] => האם אפשר לבשל את ה
חומוס בסיר לחץ?
אם כן כמה זמן בישול?
תודה
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[comment_date] => 2020-04-24 15:15:52
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[comment_content] => נחום שלום, לא בדקנו את הנושא באופן כל כך ספציפי וזה מאד תלוי גם במערכת העיכול שלך. מציעים להתייעץ עם תזונאית. בתיאבון!
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[comment_date] => 2020-04-24 10:30:37
[comment_date_gmt] => 2020-04-24 07:30:37
[comment_content] => האם סביר ? ( מבחינת העיכול והבריאות ) להכין ממרח חומוס לאחר הנבטה של 4 ימים ללא בישול נוסף ?
תודה
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[comment_date] => 2019-08-26 20:51:27
[comment_date_gmt] => 2019-08-26 17:51:27
[comment_content] => אילן שלום, אנחנו לא מכירים דרך מאד מהירה - יש שמשפשפים בין כפות הידיים, יש שעושים את זה בתוך מגבת נקייה ויש שפשוט מנקים את הקליפות שצפות למעלה ואת היתר טוחנים עם הגרגירים.. :-)
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[comment_date] => 2019-08-26 17:28:19
[comment_date_gmt] => 2019-08-26 14:28:19
[comment_content] => מה הדרך הקלה ןהנוחה לניקוי הגרגרים מקליפתם?
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[comment_date] => 2019-06-25 23:37:15
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[comment_content] => שרה שלום, כמו שכתוב - חצי כפית.
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[comment_date] => 2019-06-24 10:48:35
[comment_date_gmt] => 2019-06-24 07:48:35
[comment_content] => כמה סודה לשתיה?
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[comment_date] => 2017-10-02 21:29:30
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[comment_content] => טלי שלום, בכמות הזו לא יורגש טעם לוואי כלל. את כמובן יכולה לוותר על הסודה לשתיה, אך היא מזרזת משמעותית את זמן הבישול.
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[comment_date] => 2017-10-02 20:15:00
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[comment_content] => האם הסודה לשתייה הכרחית? האם היא לא מוסיפה טעם מיותר ?
תודה רבה
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[comment_date] => 2017-01-21 16:10:29
[comment_date_gmt] => 2017-01-21 14:10:29
[comment_content] => זיגי שלום, בהחלט ניתן להמשיך משלב זה להכנת ממרח חומוס. תוכל למצוא כמה מתכונים מצויינים להכנת ממרח חומוס כאן באתר.
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[comment_date] => 2017-01-20 17:38:45
[comment_date_gmt] => 2017-01-20 15:38:45
[comment_content] => השאלה אם זה הכנה לממרח חומוס, ומה אחרי שלב שלישי.
אם זה לטחון חומוס צריך להוסיף סעיף 4, לטחון בקערה עם קצת מים, לימון, שום, ותוספות לפי בחירת המבשל.
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[comment_date] => 2021-10-06 17:30:55
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[comment_content] => לא במתכון הזה
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[comment_date] => 2021-10-03 16:36:56
[comment_date_gmt] => 2021-10-03 13:36:56
[comment_content] => אפשר להחליף שיבולת שועל במשהו אחר ?
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[comment_date] => 2020-01-11 20:14:46
[comment_date_gmt] => 2020-01-11 18:14:46
[comment_content] => רננה שלום, כמו שכתוב מדובר בשוקולד צ'יפס ולא בטבלאות שוקולד. מכניסים את נטיפי השוקולד כמו שהם. בהצלחה!
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[comment_date] => 2020-01-07 23:31:04
[comment_date_gmt] => 2020-01-07 21:31:04
[comment_content] => איך מכניסים את השוקולד קוצצים או ממיסים?
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[comment_date] => 2019-10-31 15:03:56
[comment_date_gmt] => 2019-10-31 13:03:56
[comment_content] => תודה רבה,עושה בשבוע הבא.
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[comment_date] => 2021-10-06 17:30:30
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[comment_content] => הי דורית. מומלץ להשרות את האורז כמה שיותר לקבלת תוצאה טובה. הכי טוב להכין את הקובה דווקא עם אורז פרסי
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[comment_date] => 2021-10-04 14:34:37
[comment_date_gmt] => 2021-10-04 11:34:37
[comment_content] => נאם זה חובה להשרות את האורז לליה .או שאפשר רק לכמה שעות
האם זה משנה אורז פרסי אורז יסמין
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[comment_date] => 2021-09-16 22:27:53
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[comment_content] => שלום שני,
אפשר, אבל סביר להניח שצריך להוסיף עוד 20% מים וכמובן שהתוצאה תצא קצת יותר כבדה.
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[comment_date] => 2021-09-02 12:10:40
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[comment_content] => אפשר להכין גם מקמח כוסמין מלא?
צריך לשנות משהו בשאר המרכיבים?
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[comment_date] => 2021-09-16 22:27:05
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[comment_content] => שלום רבקה,
אפשר לוותר על האגוזים. הם מוסיפים טעם וריח אבל לא חובה.
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[comment_date] => 2021-09-01 14:56:08
[comment_date_gmt] => 2021-09-01 11:56:08
[comment_content] => במה ניתן להחליף את האגוזים כדי להתאים לתינוקות מתחת לגיל 5
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[comment_date] => 2021-08-02 12:10:02
[comment_date_gmt] => 2021-08-02 09:10:02
[comment_content] => אפשר עלי סלק מטוגנים במקום תרד?
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[comment_date] => 2021-07-04 16:02:20
[comment_date_gmt] => 2021-07-04 13:02:20
[comment_content] => היי מיכל,
לא מצויין לשים במים כי לא צריך. לא משרים ולא מבשלים.
סוחטים את עלי התרד הטריים כדי לגרום להם להתרכך. זה נכון גם במקרה של שימוש בתרד קפוא שיש בו עודפי נוזלים.
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[comment_date] => 2021-06-14 22:37:08
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[comment_content] => שלום רשום סוחטים את התרד לא מצויין לשים אותם במים ?
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[comment_date] => 2021-04-30 10:37:24
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[comment_content] => קציצות נהדרות בפשטותן עם טחינה שפשוט נפלא,מכינה השבת כבר בפעם השניה
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[comment_date] => 2021-03-16 05:24:25
[comment_date_gmt] => 2021-03-16 03:24:25
[comment_content] => האם כוסמת ירוקה כשרה לפסח?
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[comment_date] => 2020-08-04 21:25:41
[comment_date_gmt] => 2020-08-04 18:25:41
[comment_content] => קציצות תרד מעולה תבל על הזמן
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[comment_date] => 2020-03-09 09:14:20
[comment_date_gmt] => 2020-03-09 07:14:20
[comment_content] => רונה שלום, בהחלט ניתן! עז מסביר איך: מניחים את הקציצות על תבנית עם נייר אפייה משומן, לשמן מלמעלה ולאפות ב-200 מעלות 10-12 דקות עד הזהבה. בהצלחה!
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[comment_date] => 2020-03-09 00:50:42
[comment_date_gmt] => 2020-03-08 22:50:42
[comment_content] => היי האם אפשר להכניס לתנור במקום לטגן?
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[comment_author] => רפאל
[comment_author_email] => [email protected]
[comment_author_url] => http://
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[comment_date] => 2021-09-11 21:03:13
[comment_date_gmt] => 2021-09-11 18:03:13
[comment_content] => תבשיל מעולה לצימחוניים וטיבעונים. תמיד טוב כתוספת לקינואה, כוסמת, בורגול וכו.
תבשיל מנצח... אהבתי
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[comment_date] => 2020-05-07 10:34:26
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[comment_content] => איריס שלום, עדכנו את המתכון - תודה על תשומת הלב! מוסיפים בתום הבישול.
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[comment_date] => 2020-05-04 11:06:52
[comment_date_gmt] => 2020-05-04 08:06:52
[comment_content] => ? מתי מוסיפים את המיץ לימון
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[comment_date] => 2019-04-29 23:10:14
[comment_date_gmt] => 2019-04-29 20:10:14
[comment_content] => הבהרה- זה מתכון טבעוני ולא צמחוני!
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[comment_date] => 2019-02-28 14:51:55
[comment_date_gmt] => 2019-02-28 12:51:55
[comment_content] => ציונה שלום, אכן נפלה טעות במתכון, הוספנו את ההנחיות לבישול השעועית. תודה ושבת שלום
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[comment_date] => 2019-02-26 08:28:51
[comment_date_gmt] => 2019-02-26 06:28:51
[comment_content] => לא צויין באיזה שלב להוסיף את השעועית והאם יש לבשלה בניפרד עוד קודם?
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[comment_date] => 2021-09-10 13:41:45
[comment_date_gmt] => 2021-09-10 10:41:45
[comment_content] => איזה טעים 👍🍿🍿🍿🍿
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[comment_date] => 2021-06-07 19:18:22
[comment_date_gmt] => 2021-06-07 16:18:22
[comment_content] => תודה רבה עזרתם מעוד
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[comment_date] => 2019-12-18 22:47:20
[comment_date_gmt] => 2019-12-18 20:47:20
[comment_content] => לריסה שלום, למיקרוגל יש לנו מוצרים ייעודיים, את מוזמנת לראות כאן https://www.sugat.com/product_cats/flavored-popcorn/
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[comment_date] => 2019-12-17 19:42:43
[comment_date_gmt] => 2019-12-17 17:42:43
[comment_content] => האם ניתן לעשות זאת במיקרוגל?
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[comment_date] => 2021-09-10 07:51:34
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[comment_content] => יצא מעולה,תודה רבה!!!
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[comment_date] => 2020-11-14 17:27:05
[comment_date_gmt] => 2020-11-14 15:27:05
[comment_content] => בעוגה יש שוקולית. לגבי הציפוי לא ניסינו עם שוקולית, אפשר גם להכין משוקולד מומס.
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[comment_date] => 2020-11-14 11:12:19
[comment_date_gmt] => 2020-11-14 09:12:19
[comment_content] => העוגה יצאה חיים
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[comment_date] => 2020-11-14 10:53:07
[comment_date_gmt] => 2020-11-14 08:53:07
[comment_content] => אפשר לאסיף שוקולית בימקום אבקת קאקו
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[comment_date] => 2020-07-31 13:10:26
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[comment_content] => עוגה קלה להכנה מוצלחת
והטעם פצצה.
אני הגדלתי את א.האפיה במקום כפית שמתי שקית שלמה יצאה מאוד אורירית.
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[comment_date] => 2020-07-15 11:03:23
[comment_date_gmt] => 2020-07-15 08:03:23
[comment_content] => היי נועה, לא ניסינו להכין אבל להערכתנו כ-15 יחידות.
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[comment_date] => 2020-07-14 12:53:47
[comment_date_gmt] => 2020-07-14 09:53:47
[comment_content] => היי, כמה מאפינס יוצאים מכמות אחת של עוגה?
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[comment_date] => 2020-05-26 16:03:22
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[comment_content] => שרית שלום, לא מומלץ להכין מקמח מלא בלבד כי העוגה תתקבל כבדה ודחוסה. אפשר להחליף כחצי מהכמות בקמח מלא.
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[comment_date] => 2020-05-26 13:53:05
[comment_date_gmt] => 2020-05-26 10:53:05
[comment_content] => האם אפשר להכין את העוגה עם קמח חיטה מלא?
או קמח כוסמין?
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[comment_date] => 2020-05-08 12:15:46
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[comment_content] => נגה שלום, אם את מכינה עם שמן לדעתנו עדיף להשתמש בשוקולד. פשוט להמיס שוקולד, אפשר עם קרם קוקוס או להוסיף לו כף שמן.
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[comment_date] => 2020-05-08 11:56:12
[comment_date_gmt] => 2020-05-08 08:56:12
[comment_content] => היי,
אן לי מרגרינה/חמאה
אפשר לשים במקום שמן?
תודה!!!
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[comment_date] => 2020-03-19 20:29:23
[comment_date_gmt] => 2020-03-19 18:29:23
[comment_content] => לזמן לוקח בערך 45 דקות או יותר
אבל כל השאר מצויין
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[comment_date] => 2020-03-19 20:18:42
[comment_date_gmt] => 2020-03-19 18:18:42
[comment_content] => הזמן שמכניסים את העוגה לתנור הוא לא נכון הוא צריך להיות 40 דקות
אבל הכל השאר ממש טוב
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[comment_date] => 2020-01-11 20:16:33
[comment_date_gmt] => 2020-01-11 18:16:33
[comment_content] => מוני שלום, במצב כזה עדיף למצוא עוגה שמשתמשים בה בשוקולד, מכיוון שזה עשוי לשנות לחלוטין את היחסים במתכון.
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[comment_date] => 2020-01-10 07:36:26
[comment_date_gmt] => 2020-01-10 05:36:26
[comment_content] => איך אפשר להמיר אבקת שוקולית בשוקולד 60%?
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[comment_date] => 2019-12-01 19:09:22
[comment_date_gmt] => 2019-12-01 17:09:22
[comment_content] => שוב שלום, אנחנו לא בקיאים בשיטת הכיסוי הזו, מציעים לחפש מתכון שנותן את המידע שאת מחפשת בדיוק, המתכון הזה לא זהה למה שאת מתארת.
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[comment_date] => 2019-12-01 13:09:40
[comment_date_gmt] => 2019-12-01 11:09:40
[comment_content] => וצריך לכסות לפני כן את העוגה בניילון נצמד? לכמה זמן בערך ?
כי זה לא רק עניין הסירופ , כיסוי העוגה נותן גם את המעטה שהתכוונתי פשוט בלי הטעם הדביק והמתוק.
או שרק מספיק לשפוך את הסירופ?
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[comment_date] => 2019-12-01 09:42:58
[comment_date_gmt] => 2019-12-01 07:42:58
[comment_content] => רויטל שלום, נשמע לנו שסירופ ייתן לך תוצאה כמו שאת מחפשת, פשוט לבשל מים וסוכר ביחס 1:1. בהצלחה!
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[comment_date] => 2019-12-01 02:55:27
[comment_date_gmt] => 2019-12-01 00:55:27
[comment_content] => אני רוצה להכין בתבנית אינגליש קייק אחת עוגת שוקולד אבל ללא הגאנש, אלא בצורה קצת אחרת.
ניסיתי בעבר פשוט לכסות בניילון נצמד וזה יצא בסדר אבל לא בדיוק מה שרציתי.
הכוונה שלי ללא גאנש מעטה נימוח ומתוק כמו שמוכרים לעיתים עוגות קנויות כאלה.
אז אני צריכה פשוט להכין סירופ מסוכר ומים ? ואם כן מה הכמויות ? דבש גם צריך להוסיף מעט? כי נראה לי שזה גם טיפה דביק מה שאני מתכוונת אבל אולי הסירופ עם הסוכר כן נות
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[comment_date] => 2019-11-18 21:31:43
[comment_date_gmt] => 2019-11-18 19:31:43
[comment_content] => מעיין שלום, אין סיבה שלא לאפות שתי עוגות!
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[comment_date] => 2019-11-07 10:19:31
[comment_date_gmt] => 2019-11-07 08:19:31
[comment_content] => אני יכולה להכפיל את העוגה? לשתי תבניות בנוניות?
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[comment_date] => 2019-10-23 10:57:29
[comment_date_gmt] => 2019-10-23 07:57:29
[comment_content] => היי אורלי, העוגה אכן לא מאד גבוהה, אפשר לאפות אותה בתבנית קטנה יותר וכך היא תהיה גבוהה יותר. רק שימי לב שמשך האפייה יתארך.
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[comment_date] => 2019-10-18 10:42:23
[comment_date_gmt] => 2019-10-18 07:42:23
[comment_content] => אחלה עוגה
אבל אני אופה אותה בתבנית 24
ובכל פעם שאני מכינה אותה היא יוצאת נמוכה
מבאס
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[comment_date] => 2019-08-09 18:24:49
[comment_date_gmt] => 2019-08-09 15:24:49
[comment_content] => היי אילה, לא ניסינו אבל בעקרון זה אפשרי. במקום כוס שוקולית בדרך כלל מוסיפים 1 כוס קקאו 1 כוס סוכר (נוסף על הסוכר שיש במתכון).
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[comment_date] => 2019-08-09 13:45:56
[comment_date_gmt] => 2019-08-09 10:45:56
[comment_content] => שלום,
האם ניתן להשתמש בקקאו במקום בשוקולית?
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[comment_date] => 2019-08-04 10:34:09
[comment_date_gmt] => 2019-08-04 07:34:09
[comment_content] => אבי שלום, נפח כוס מדידה סטנדרטית הוא 240 מ"ל. בהצלחה!
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[comment_date] => 2019-08-04 08:53:56
[comment_date_gmt] => 2019-08-04 05:53:56
[comment_content] => שלום
המתכון מציין מידות בכוסות, למה הכוונה? מהו נפח הכוס בו השתמשתם במתכון?
תודה מראש על תשובתכם
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[comment_date] => 2019-07-26 15:18:36
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[comment_content] => היי דניאלה, אפשר להכין ציפוי חלבי אבל זה יהיה מתכון אחר.. היינו ממיסים שוקולד ושמנת יחד לגנאש (קרם שוקולד). אפשר לקרר אותו ולהקציף או למרוח ככה על העוגה.
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[comment_date] => 2019-07-26 15:18:34
[comment_date_gmt] => 2019-07-26 12:18:34
[comment_content] => היי דניאלה, אפשר להכין ציפוי חלבי אבל זה יהיה מתכון אחר.. היינו ממיסים שוקולד ושמנת יחד לגנאש (קרם שוקולד). אפשר לקרר אותו ולהקציף או למרוח ככה על העוגה.
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[comment_date] => 2019-07-19 18:04:57
[comment_date_gmt] => 2019-07-19 15:04:57
[comment_content] => היי חייבת תשובה כי העוגה בתנור:)
אפשרי להשתמש בציפוי בשמנת חלבית? ואם כן, אז מה עם שאר המרכיבים של הציפוי?
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[comment_date] => 2019-07-06 14:50:06
[comment_date_gmt] => 2019-07-06 11:50:06
[comment_content] => היי יעל, אם את רוצה שתהיה גבוהה ייותר את יכולה לנסות לאפות בתבנית קטנה יותר 22-24 ס"מ, רק שימי לב שמשך האפייה עשוי להתארך.
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[comment_date] => 2019-07-04 11:16:14
[comment_date_gmt] => 2019-07-04 08:16:14
[comment_content] => אם אני אעשה לפי המתכון היא תצא גבוהה? או שכדאי להוסיף משהו כדי שבטוח היא תהיה לי גבוהה?
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[comment_date] => 2019-04-14 17:40:25
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[comment_content] => עוגה מיוחדת!!
אני יכול לומר שלא טעמתי עוגה כושית כל כך טעימה!
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[comment_date] => 2019-03-23 19:20:33
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[comment_content] => בהחלט!
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[comment_date] => 2019-03-22 12:51:38
[comment_date_gmt] => 2019-03-22 10:51:38
[comment_content] => האם ניתן להשתמש במחמאה במקום מרגרינה?
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[comment_date] => 2019-02-09 11:47:28
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[comment_content] => עשיתי את המתכון עם סוכר דמררה במקום סוכר לבן ויצא מצויין.
עוגה קלה להכנה וטעימה - אהבתי מאוד.
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[comment_date] => 2019-01-08 02:28:51
[comment_date_gmt] => 2019-01-08 00:28:51
[comment_content] => ניראלי שאת טעית במשהו במתכון
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[comment_date] => 2019-01-08 02:27:39
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[comment_content] => המתכון הכח טוב של עוגה שניסיתי, השתמשתי בקמח תופח במקום קמח רגיל ואבקת אפיה ממליצה
החומרים זולים ושווי העוגה נמוך וזה יתרון
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[comment_date] => 2019-01-05 22:37:05
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[comment_content] => אתי שלום, שמחים שאהבת את העוגה! לגבי השאלות, לא צריכה להיות בעיה לאפות כמאפינס או קאפקייקס, רק קחי בחשבון שמשך האפייה יתקצר, צריך לוודא שלא תתייבש. לגבי האווריריות, אפשר לנסות להגדיל את כמות אבקת האפייה. ולגבי הגודל, נסי בפעם הבאה להכין כמות וחצי של החומרים (עוד חצי ממה שרשום), מקווים שזה יעזור :-) שבוע נהדר
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[comment_date] => 2019-01-05 19:56:39
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[comment_content] => עוגה פשוט מעולה !!!!!! תהפוך מעתה לעוגה השבתית שלנו! יש לי 3 שאלות אשמח אם תוכלו לענות לי :
1.האם אפשר להשתמש בבלילה לקאפקייק או למאפינס?
2.מה ניתן לעשות כדי שתהיי יותר אוורירית ?
3. איך ניתן להגדיל את הכמות של העוגה? (העוגה יוצאת קטנה יחסית)
תודה מראש
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[comment_date] => 2018-12-19 19:50:54
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[comment_content] => זה יצא מגעיל
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[comment_date] => 2018-12-13 09:28:42
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[comment_content] => יורי שלום, אפשר להשתמש בסוכר דמררה. סוכר חום כהה עלול להיות כבד ודומיננטי מדי.
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[comment_date] => 2018-12-12 21:10:08
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[comment_content] => האם ניתן להשתמש בסוכר חום?
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[comment_date] => 2018-12-11 16:43:49
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[comment_content] => העוגת שוקולד יצאה טעימה ומוצלחת מאוד.
פעם ראשונה שהכנתי רק מאבקת שוקולית. כי בדכ אני מכינה מקקאו.
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[comment_date] => 2018-11-16 11:15:13
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[comment_content] => מושלם טוב אהבתי קל ומהיר!!! ???
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[comment_date] => 2018-11-05 20:56:27
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[comment_content] => היי איילת, אנחנו מניחים שהסתדרת בינתיים אך באופן עקרוני ניתן להמיר את אבקת האפייה בסודה לשתיה – עם זאת היינו ממליצים לרכוש אבקת אפייה כדי לא לקחת סיכון, יכולים להיות הבדלים במתכונים. עוד אפשרות היא להחליף את הקמח בקמח תופח.
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[comment_date] => 2018-11-03 22:38:48
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[comment_content] => שלום וברכה.
חייבת תשובה דחופה!
אין לי אבקת אפייה בבית וסוכר וניל, וחייבת לעשות עוגה למחר.
מה ניתן לעשות?
תודה מראש, איילת.
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[comment_date] => 2018-08-28 14:21:59
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[comment_content] => תודה יורי, שמחים שאהבת! בהחלט ניתן, יש לקרר אותה לחלוטין לטמפרטורת החדר ואז לעטוף היטב (ניילון נצמד, נייר אלומיניום או להכניס לקופסא אטומה). העוגה תישמר כך כשלושה חודשים. כשרוצים להפשיר עדיף להניח בטמפטורת החדר כשהעוגה עדיין עטופה עד שהיא מפשירה.
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[comment_date] => 2018-08-26 22:55:28
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[comment_content] => שלום וברכה,
האם ניתן להקפיא את העוגה ואם כן --לכמה זמן? תודה רבה -- המתכון מעולה!
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[comment_date] => 2018-08-14 20:03:44
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[comment_content] => רעות שלום, קמח רב תכליתי זה קמח לבן רגיל. תהני מהמתכון!
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[comment_date] => 2018-08-14 17:08:23
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[comment_content] => אפשר להשתמש הקמח רגיל במקום רב תכליתי?
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[comment_date] => 2018-08-02 15:16:20
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[comment_content] => בר שלום, אפשר כאמור להשתמש במרגרינה אבל גם שמן קוקוס או אפילו שמן רגיל יעבדו.
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[comment_date] => 2018-08-02 15:15:13
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[comment_content] => שמואל שלום, השוקולד יהפוך ליציקה.. אפשר להחליף את החמאה בשמן קוקוס.
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[comment_date] => 2018-07-30 23:25:06
[comment_date_gmt] => 2018-07-30 20:25:06
[comment_content] => אם שמים ברוטב רק שוקולד מומס במים זה אפשרי?
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[comment_content] => העוגה בין הטובות שראיתי אי פעםםם מומלץ!!!
מה אפשר להשים בקרם כדי שיהיה פרווה?
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[comment_date] => 2018-07-29 08:19:55
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[comment_content] => ניסיתי ויצאה אחלה. קצת קטנה אז הכפלתי כמויות והורדתי טיפה מכמות הסוכר. אחלה עוגת יום הולדת לגן
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[comment_date] => 2018-07-16 11:47:42
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[comment_content] => יולי שלום, זה נשמע בסדר, בפעם הבאה עדיף שמן קוקוס שהוא מוצק יותר משמן רגיל.
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[comment_date] => 2018-07-14 18:20:31
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[comment_content] => היי זה בסדר ששמתי בעוגה במקום את החמאה שמתי שמן קצת זה בסדר?
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[comment_content] => טל שלום, אפשר להשתמש בשמן קוקוס - מזוכך שהוא נייטרלי לגמרי או לא מזוכך בעל טעם של קוקוס שהוא גם בריא יותר. אפשר להפחית קצת מהכמות כי הוא מאד שומני.
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[comment_date] => 2018-07-13 16:08:32
[comment_date_gmt] => 2018-07-13 13:08:32
[comment_content] => מה אפשר לשים בקרם במקום מרגרינה אבל פרווה?
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[comment_date] => 2018-07-04 09:25:46
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[comment_content] => היי שרון, ניתן להחליף את המים בחלב אך קחי בחשבון שהתוצאה תהיה פחות אוורירית.
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[comment_date] => 2018-07-03 17:46:14
[comment_date_gmt] => 2018-07-03 14:46:14
[comment_content] => הכנתי את העוגה יצא מושלם. אני רוצה להכין שוב אבל חלבית. מה ניתן להוסיף במקום המים ומה הכמות. תודה!
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[comment_date] => 2018-06-17 23:47:38
[comment_date_gmt] => 2018-06-17 20:47:38
[comment_content] => איזה כיף לשמוע!
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[comment_date] => 2018-06-17 23:47:20
[comment_date_gmt] => 2018-06-17 20:47:20
[comment_content] => רינת שלום, יחד עם השמן התערובת מספיק לחה.
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[comment_date] => 2018-06-17 23:46:49
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[comment_content] => אהלן נתנאל, איזה כיף לשמוע ואיזה ילד מקסים אתה! ברכות לאמא :-)
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[comment_date] => 2018-06-17 15:59:02
[comment_date_gmt] => 2018-06-17 12:59:02
[comment_content] => אני רק בן 13 ורציתי להפתיע את אמא שלי עם עוגה ואני כל כך שמח שמצאתי מתכון טוב כל כך יצא מושלם קרם טוב עוגה יציבה ולא שוקעת תודה על המתכון! ! !?❤
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[comment_date] => 2018-06-17 11:28:28
[comment_date_gmt] => 2018-06-17 08:28:28
[comment_content] => רק כוס אחת של מיים? זה לא מעט?
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[comment_date] => 2018-06-08 11:57:50
[comment_date_gmt] => 2018-06-08 08:57:50
[comment_content] => עוגה גרועה לא לנסות חבל .מחברה גדולה מצפים יותר
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[comment_date] => 2018-06-05 20:29:35
[comment_date_gmt] => 2018-06-05 17:29:35
[comment_content] => זאת העוגה השבועית שלי. אני מוסיפה קצפת מעל הקרם שוקולד .ויוצאת חגיגית יותר.
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[comment_date] => 2018-05-25 19:53:04
[comment_date_gmt] => 2018-05-25 16:53:04
[comment_content] => חצי שעה בתנור לא מספיקה! לפחות חמישים דקות!
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[comment_date] => 2018-05-14 14:17:34
[comment_date_gmt] => 2018-05-14 11:17:34
[comment_content] => בר שלום, להבא אפשר להשתמש בפחות נוזל או לבשל עד שמתקבל ציפוי סמיך יותר.
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[comment_date] => 2018-05-13 23:11:11
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[comment_content] => מיטל שלום, עקרונית אפשר לוותר על אבקת האפייה ולהשתמש בקמח תופח. התוצאה תהיה זהה.
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[comment_date] => 2018-05-13 17:59:01
[comment_date_gmt] => 2018-05-13 14:59:01
[comment_content] => מיכל שלום, עקרונית תמיד אפשר.
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[comment_date] => 2018-05-13 16:00:36
[comment_date_gmt] => 2018-05-13 13:00:36
[comment_content] => העוגה תמיד יוצאת לי נמוכה אבל מאוד מוצלחת, בעיקר עם קצפת מעל.
השילוב מאוד מומלץ.
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[comment_date] => 2018-05-11 11:59:50
[comment_date_gmt] => 2018-05-11 08:59:50
[comment_content] => האם זה יהיה טעים להוסיף סוכריות מעל העוגה.
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[comment_date] => 2018-05-11 08:10:00
[comment_date_gmt] => 2018-05-11 05:10:00
[comment_content] => בוקר אור! מתכון מעולה מכינה תמיד רק הפעם נתקעתי בלי קמח רגיל.. יש אפשרות להשתמש בקמח תופח?
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[comment_author] => בר
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[comment_date] => 2018-05-07 19:07:40
[comment_date_gmt] => 2018-05-07 16:07:40
[comment_content] => היי
הציפוי יצא כמו מים, איך אפשר לתקן?
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[comment_date] => 2018-05-01 20:13:08
[comment_date_gmt] => 2018-05-01 17:13:08
[comment_content] => היי מאיה, כן עדיף - אחרת הוא יהפוך לסמיך מדי.
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[comment_date] => 2018-05-01 15:30:19
[comment_date_gmt] => 2018-05-01 12:30:19
[comment_content] => צריך שהרוטב מלמעלה יהיה חם כששמים אותו?
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[comment_date] => 2018-04-30 11:33:44
[comment_date_gmt] => 2018-04-30 08:33:44
[comment_content] => לאה שלום, אפשר להמיר את החמאה ב-1/4 כוס שמן.
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[comment_date] => 2018-04-29 19:03:33
[comment_date_gmt] => 2018-04-29 16:03:33
[comment_content] => יצא מושלם
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[comment_author] => לאה
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[comment_date] => 2018-04-26 11:44:25
[comment_date_gmt] => 2018-04-26 08:44:25
[comment_content] => באיזו כמות ניתן להחליף את החמאה בשמן? חצי כוס?
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[comment_date] => 2018-04-18 13:53:47
[comment_date_gmt] => 2018-04-18 10:53:47
[comment_content] => זה היה מממש תעיםםםםםםםםםםםםםםם
[comment_karma] => 0
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[comment_date] => 2018-03-25 17:25:41
[comment_date_gmt] => 2018-03-25 14:25:41
[comment_content] => אליה שלום, כן זה אפשרי.
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[comment_date] => 2018-03-24 19:55:39
[comment_date_gmt] => 2018-03-24 16:55:39
[comment_content] => שלום האם ניתן לוותר על הסוכר וניל? ובמקום זה להוסיף תמצית וניל?
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[comment_author] => שחר פדלון
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[comment_date] => 2018-03-16 12:43:27
[comment_date_gmt] => 2018-03-16 10:43:27
[comment_content] => העוגה יצאה נמוכה וטעימה אבל קצת מוזרה.
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[comment_date] => 2018-03-12 19:20:31
[comment_date_gmt] => 2018-03-12 17:20:31
[comment_content] => יצא מצוין הכי חשוב שהילדים אהבו!!
תודה רבה
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[comment_date] => 2018-03-11 17:07:43
[comment_date_gmt] => 2018-03-11 15:07:43
[comment_content] => שני שלום, ייתכן שהתנור לא היה חם מספיק כשהכנסת את העוגה או שפתחו אותו במהלך האפייה, כך שהעוגה לא הספיקה להתייצב מספיק. בכל מקרה השקע לא משפיע על הטעם :-)
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-03-10 14:55:05
[comment_date_gmt] => 2018-03-10 12:55:05
[comment_content] => מה צריך לעשות עם העוגה שוקעת
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[comment_date] => 2018-03-06 15:49:02
[comment_date_gmt] => 2018-03-06 13:49:02
[comment_content] => ילנה שלום, לא בדיוק, מכיוון שהשוקולית מכילה גם סוכר וטעמה עדין בהרבה מזה של הקקאו. אולי אפשר לערבב קקאו עם סוכר ולהחליף, אבל לא ניסינו.
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[comment_date] => 2018-03-05 21:49:20
[comment_date_gmt] => 2018-03-05 19:49:20
[comment_content] => היי, האם ניתן להמיר שוקוליט בחצי כוס קקאו?
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[comment_author] => זיו ויצמן
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[comment_date] => 2018-02-26 22:17:51
[comment_date_gmt] => 2018-02-26 20:17:51
[comment_content] => לפי דעתי המתכון הוא מתכון מדהים והעונה יצאה עוגה טעימה
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[comment_date] => 2018-01-24 11:46:55
[comment_date_gmt] => 2018-01-24 09:46:55
[comment_content] => מיכל שלום, ניתן לאפות באינגליש קייק, סביר שהכמות תספיק ל 2-3 תבניות. בהצלחה!
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[comment_date] => 2018-01-24 10:30:10
[comment_date_gmt] => 2018-01-24 08:30:10
[comment_content] => היי האם העוגה מתאימה לאינגליש קייק?
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[comment_date] => 2018-01-18 13:38:55
[comment_date_gmt] => 2018-01-18 11:38:55
[comment_content] => מורן שלום, זה מאד תלוי בתנור שלך.. היינו בודקים כל 5 דקות עד שהעוגה מוכנה, כדי לא לייבש אותה יותר מדי.
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[comment_date] => 2018-01-18 13:37:29
[comment_date_gmt] => 2018-01-18 11:37:29
[comment_content] => שרה שלום, עקרונית אין צורך להמתין אך כדאי לטרוף במהירות אחרי הוספת הביצים שלא יתגבשו.
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[comment_date] => 2018-01-17 16:22:27
[comment_date_gmt] => 2018-01-17 14:22:27
[comment_content] => העוגה נראית מאוד מפתה,
צריך להמתין לאחר הוספת המים הרותחים לבין הוספת הביצים כדי שהבלילה תתקרר מעט ?
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[comment_date] => 2018-01-16 18:11:24
[comment_date_gmt] => 2018-01-16 16:11:24
[comment_content] => אם הכנסתי קיסם והחלק הפנימי של העוגה עדין רטוב כמה זמן עוד להשאיר בתנור??
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[comment_author] => רותי לוי
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[comment_date] => 2017-12-14 12:10:40
[comment_date_gmt] => 2017-12-14 10:10:40
[comment_content] => העוגה מצויינת וממש קלה להכנה וטעימה.
הוספתי כף נס קפה למים הרתוחים וכפית רום.
יצא טעם שוקולדי מצויין. ממליצה בחום.
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[comment_date] => 2017-12-03 20:36:56
[comment_date_gmt] => 2017-12-03 18:36:56
[comment_content] => העוגה יצאה ממש טובה ממליצה לשים גם כפית קקאו בבלילה
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[comment_author] => אלה ניקיטין
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[comment_date] => 2017-12-01 16:10:28
[comment_date_gmt] => 2017-12-01 14:10:28
[comment_content] => העוגה יצאה ממש טעימה תודה על המתקון?
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[comment_date] => 2017-11-21 14:51:18
[comment_date_gmt] => 2017-11-21 12:51:18
[comment_content] => שילת שלום, אם הכוונה לציפוי העוגה, כן בהחלט.
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[comment_date] => 2017-11-20 16:44:34
[comment_date_gmt] => 2017-11-20 14:44:34
[comment_content] => אפשר לעשות עם העוגה קצפת שמנת מתוקה?
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[comment_date] => 2017-11-17 07:52:31
[comment_date_gmt] => 2017-11-17 05:52:31
[comment_content] => סיגלית שלום, קמח רב תכליתי הוא קמח חיטה לבן רגיל. בהצלחה!
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[comment_date] => 2017-11-17 04:50:27
[comment_date_gmt] => 2017-11-17 02:50:27
[comment_content] => שלום לכם חייב קמח רב תכליתי או אפשר קמח אחר
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[comment_date] => 2017-11-10 12:33:09
[comment_date_gmt] => 2017-11-10 10:33:09
[comment_content] => לואיזה שלום, בהחלט!
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[comment_date] => 2017-11-10 12:27:02
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[comment_content] => שרית שלום, מי שאחראיות על תפיחת העוגה הן הביצים ואבקת האפייה ולכן עקרונית אין סיבה שלא תתפח. אולי תנסי בפעם הבאה להוסיף קצת יותר אבקת אפייה ולהשתמש בביצים בטמפרטורת החדר, זה יכול לעזור. בהצלחה!
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[comment_date] => 2017-11-09 22:33:25
[comment_date_gmt] => 2017-11-09 20:33:25
[comment_content] => ניסיתי והעוגה לא תפחה לי
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[comment_date] => 2017-11-09 10:24:19
[comment_date_gmt] => 2017-11-09 08:24:19
[comment_content] => שלום רב.
האם את הציפוי אפשר להכין עם חמאה ושוקולד מריר??
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[comment_date] => 2017-11-04 19:02:30
[comment_date_gmt] => 2017-11-04 17:02:30
[comment_content] => רוני שלום, לא נוזלית אבל רכה.
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[comment_date] => 2017-11-04 11:05:14
[comment_date_gmt] => 2017-11-04 09:05:14
[comment_content] => הבלילה צריכה לצאת נוזלית ?
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[comment_date] => 2017-11-03 13:47:48
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[comment_content] => היי כרמל, מצטערים לשמוע! יכולות להיות לכך סיבות שונות - לפעמים ערבוב יתר או שאבקת האפייה היתה ישנה ולא פעלה או ענייני תנור, קשה לדעת. אם את מחפשת עוגה אוורירית במיוחד, נסי מתכון שבו מקציפים בנפרד את הביצים. בהצלחה!
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[comment_date] => 2017-11-03 13:13:01
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[comment_content] => העוגה יצאה לי דחוסה ולא אוורירית למרות שהכנתי אותה בדיוק כמו שכתוב במתכון, למה זה קרה?
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[comment_date] => 2017-10-24 15:08:37
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[comment_content] => עוגה מצויינת קלה להכנה וממש טעימה ממליצה בחום??❣?
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[comment_date] => 2017-10-19 14:03:46
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[comment_content] => יצא לי ממש נדיר וממש קל פשוט הכי טעים בעולם מעכשיו אני מכינה רק את זה
מי שהמצמא את המתכון היא תותחית?????
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[comment_date] => 2017-10-04 13:54:02
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[comment_content] => היי ליאן, אפשר להכין ציפוי משוקולד. חג שמח!
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[comment_date] => 2017-10-04 12:13:54
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[comment_content] => היי מקווה לתשובה מהירה...
אני יכולה על הציפוי להוסיף שוקולד מריר בהמסה על הגז...תודה.
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[comment_date] => 2017-10-02 20:51:27
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[comment_content] => מתכון סבבה.. חן חן
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[comment_date] => 2017-10-01 16:43:33
[comment_date_gmt] => 2017-10-01 13:43:33
[comment_content] => יצאה טעים אן על העוגה והמתכון הזה
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[comment_date] => 2017-09-09 12:17:56
[comment_date_gmt] => 2017-09-09 09:17:56
[comment_content] => הדר שלום, לקרם השוקולד יש צורך להשתמש בשומן כלשהו. ניתן להחליף את המרגרינה או החמאה בשמן קוקוס או אם את מעדיפה פחות שומן, בקרם קוקוס.
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[comment_date] => 2017-09-08 22:52:06
[comment_date_gmt] => 2017-09-08 19:52:06
[comment_content] => פשוט עוגה מושלמת! ❤ אהבתי מאוד
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[comment_date] => 2017-09-08 14:31:03
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[comment_content] => אם אני לא רוצה לשים לא מרגרינה ולא חמאה
מה אני עושה
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[comment_date] => 2017-08-31 15:57:42
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[comment_content] => עוגה מושלמת ❤
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[comment_date] => 2017-08-24 01:15:09
[comment_date_gmt] => 2017-08-23 22:15:09
[comment_content] => עוגהה נדירה קלה להכנה וממש טעימה עם המוצרים של סוגת יוצא מציון
[comment_karma] => 0
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[comment_date] => 2017-08-18 12:39:50
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[comment_content] => היי כרמי, במקרה הזה עדיף שומן שמתגבש אחרי הקרור, שמן רגיל עלול להיות נוזלי מדי. אפשר להשתמש בשמן קוקוס.
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[comment_date] => 2017-08-17 18:36:34
[comment_date_gmt] => 2017-08-17 15:36:34
[comment_content] => האם אפשר שבקרם להחליף את המרגרינה בשמן?
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[comment_date] => 2017-08-14 14:27:55
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[comment_content] => יצא מדהים! השתמשתי גם החומרים של סוגת ממליצה בחום!
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[comment_date] => 2017-07-29 21:14:12
[comment_date_gmt] => 2017-07-29 18:14:12
[comment_content] => עוגה מבטיחה פשוטה וקלה להכנה מתאימה בעיקר לילדים לחגוג יום הולדת.
תודה רבה ,אכין בקרוב.
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[comment_date] => 2017-07-28 16:15:37
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[comment_content] => עוגה משגעת !! טעימה ופשוטה להכנה ! בין הטובות ביותר שהכנתי ! תודה רבה !!?
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[comment_date] => 2017-07-20 19:46:05
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[comment_content] => נכון
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[comment_date] => 2017-07-19 17:08:34
[comment_date_gmt] => 2017-07-19 14:08:34
[comment_content] => עוגה קלה להכנה הוספתי גם שמנת מתוקה לתערובת וטיפה יותר סוכר יצא נהדר ממליצה מאוד להכין את עוגה זו
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[comment_date] => 2017-07-14 15:37:05
[comment_date_gmt] => 2017-07-14 12:37:05
[comment_content] => שלומית שלום, מדובר בקמח רב תכליתי - כלומר שמיועד לכל השימושים, קמח חיטה לבן רגיל.
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[comment_date] => 2017-07-13 18:14:27
[comment_date_gmt] => 2017-07-13 15:14:27
[comment_content] => מה זה קמח תכליתי?
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[comment_date] => 2017-07-01 16:15:59
[comment_date_gmt] => 2017-07-01 13:15:59
[comment_content] => איזה כיף לשמוע, תהנו!
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[comment_date] => 2017-07-01 16:15:27
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[comment_content] => יהלי שלום, כמו שכתוב במתכון בסעיף 4 אופים את העוגה כחצי שעה. בהצלחה!
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[comment_date] => 2017-06-30 17:08:51
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[comment_content] => כמה זמן אופים?
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[comment_date] => 2017-06-30 15:58:24
[comment_date_gmt] => 2017-06-30 12:58:24
[comment_content] => סוף סוף הנכד מצא את העוגה שאוהב . מתכון מוצלח מאוד , תודה רבה !!
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[comment_author] => אתי אלוני
[comment_author_email] => [email protected]
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-06-30 14:01:23
[comment_date_gmt] => 2017-06-30 11:01:23
[comment_content] => האם במקום מים רתוחים אפשר להוסיף חלב? שמנת לבישול
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[comment_date] => 2017-06-23 14:44:48
[comment_date_gmt] => 2017-06-23 11:44:48
[comment_content] => מרדכי שלום ותודה על המחמאות! כוס מים ונוזלים אחרים היא 240 מ"ל, כוס סוכר שווה ל-200 גרם. בהצלחה!
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[comment_date] => 2017-06-22 20:38:26
[comment_date_gmt] => 2017-06-22 17:38:26
[comment_content] => שלום רב,
יש לכם אתר מגניב... כל הכבוד על היוזמה...
שאלתי היא איך אתם מגדירים כוס מים או שמן או סוכר... כמה זה במיליגרם?
תודה רבה, מרדכי.
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[comment_date] => 2017-06-17 15:01:45
[comment_date_gmt] => 2017-06-17 12:01:45
[comment_content] => מדובר בקמח לבן של סוגת, שנקרא קמח רב תכליתי.
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[comment_date] => 2017-06-16 07:29:44
[comment_date_gmt] => 2017-06-16 04:29:44
[comment_content] => האם חייב קמח הנל?
או שאפשר קמח רגיל לבן?
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[comment_author] => אורפז אמיר
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[comment_author_url] => http://
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[comment_date] => 2017-06-02 15:52:23
[comment_date_gmt] => 2017-06-02 12:52:23
[comment_content] => עוגה מעולה מוצלחת ומהירההה
[comment_karma] => 0
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[comment_date] => 2017-05-29 13:31:26
[comment_date_gmt] => 2017-05-29 10:31:26
[comment_content] => רבקה שלום, הכוונה למים חמים אחרי רתיחה. בהצלחה!
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[comment_date] => 2017-05-25 17:06:17
[comment_date_gmt] => 2017-05-25 14:06:17
[comment_content] => המים חייבים להיות רתוחים או שהכונה למים רותחים כמו שזה מופיע במתכונים אחרים.
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[comment_date] => 2017-05-19 00:36:31
[comment_date_gmt] => 2017-05-18 21:36:31
[comment_content] => כן, אבל גם בתכנית רגילה תתקבל תוצאה טובה.
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[comment_date] => 2017-05-18 20:44:21
[comment_date_gmt] => 2017-05-18 17:44:21
[comment_content] => האם אופים בטורבו ?
[comment_karma] => 0
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[comment_author] => רינה פלסטלינה
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-05-04 14:31:10
[comment_date_gmt] => 2017-05-04 11:31:10
[comment_content] => עושה בול אותו דבר בציפוי.
ואם יוצא יבש אני מרטיבה בסירופ קפה תפוז וסוכר. יוצא אליפות!
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[comment_date] => 2017-05-02 18:58:33
[comment_date_gmt] => 2017-05-02 15:58:33
[comment_content] => היי מירי, בסעיף 3. בהצלחה!
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[comment_author] => מירי
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[comment_date] => 2017-05-02 14:11:56
[comment_date_gmt] => 2017-05-02 11:11:56
[comment_content] => מתי מוסיפים את הבצים ,לא כתוב במרשם
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[comment_date] => 2017-05-02 07:49:15
[comment_date_gmt] => 2017-05-02 04:49:15
[comment_content] => עוגה נהדרת! ממש קלה להכנה וטעימה מאוד. תודה?
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[comment_author] => רעיה
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[comment_date] => 2017-04-29 21:48:02
[comment_date_gmt] => 2017-04-29 18:48:02
[comment_content] => עוגה מצויינת באמת קלה להכנה ולא גוזלת הרבה זמן.
תודה על מתכון מצויין ???
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[comment_author] => אופה המון
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[comment_date] => 2017-04-28 11:50:16
[comment_date_gmt] => 2017-04-28 08:50:16
[comment_content] => עוגה נהדרת אך יבשה מעט לטעמי וחסרת טעם שוקולדי, ולכן בפעם השניה שהכנתי אותה הוספתי שליש כוס שמנת מתוקה 38% 2 כפות קקאו. יצא משגע!!!
את הציפוי החלפתי בציפוי חלבי מהמם: 125מ"ל שמנת מתוקה חלבית 100 גרם שוקולד מריר
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[comment_parent] => 0
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[comment_author] => רותי
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[comment_author_url] => http://
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[comment_date] => 2017-04-24 17:52:48
[comment_date_gmt] => 2017-04-24 14:52:48
[comment_content] => עוגה נהדרת וקלה מאד להכנה,תודה
[comment_karma] => 0
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[comment_author] => חגית נ
[comment_author_email] => [email protected]
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[comment_date] => 2017-04-21 14:08:44
[comment_date_gmt] => 2017-04-21 11:08:44
[comment_content] => מתכון מעולה, לא יותר מדי ולא פחות מדי - בדיוק במינון הנכון.
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[comment_author] => רחל לוי מבורך
[comment_author_email] => [email protected]
[comment_author_url] => http://
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[comment_date] => 2017-04-21 12:28:59
[comment_date_gmt] => 2017-04-21 09:28:59
[comment_content] => ברוך ה' ' שמחתי לראות תגובות טובות על העוגה וכעת אני הולכת להכין אותה . (הילדים גדלו ולכן לא שותים שוקולית). חבל לזרוק לו. העדכן אותכם בהמשך בלנ"ד.
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[comment_date] => 2017-04-21 11:36:27
[comment_date_gmt] => 2017-04-21 08:36:27
[comment_content] => אנחנו מניחים שהכפלת הכמות צריכה להספיק.
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[comment_author] => בר פועה
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[comment_date] => 2017-04-19 15:57:47
[comment_date_gmt] => 2017-04-19 12:57:47
[comment_content] => אני צריכה ליום הולדת וחייבת לאפות בתבנית הכי גדולה חד פעמי. איך כדאי להגדיל את הכמויות תודה מראש
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[comment_date] => 2017-03-25 17:57:54
[comment_date_gmt] => 2017-03-25 14:57:54
[comment_content] => כיף לשמוע שהעוגה הצליחה! אפשר בהחלט לשנות את הציפוי.
[comment_karma] => 0
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[comment_date] => 2017-03-25 17:57:17
[comment_date_gmt] => 2017-03-25 14:57:17
[comment_content] => היי עדן, בהחלט ניתן להשתמש בשוקולד, אם החלבי לא נמס מאיזו שהיא סיבה (זה לא אמור לקרות) אפשר לשלב אותו עם מריר או להכין קרם של שוקולד מריר ושמנת מתוקה או קרם קוקוס.
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[comment_author] => עדן
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[comment_date] => 2017-03-25 16:58:42
[comment_date_gmt] => 2017-03-25 13:58:42
[comment_content] => עוגה מצויינת .טעימה.וקלה להכנה.אך אני השתמשתי בשוקלד מריר בשביל הציפוי.האם ניתן גם להכין עם שוקולד חלב?כיוון שאני לא מצליחה להמיס את השוקולד החלבי אז אני משתמשת במריר.תודה ~עדן~
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[comment_date] => 2017-03-24 16:43:38
[comment_date_gmt] => 2017-03-24 13:43:38
[comment_content] => יצא מושלם וטעים ואני בטוחה שאת התגובה הזאת אף אחד לא יענה אבל בכול זאת אני שואלת,
אם משנים את הרוטב לא קורה כלום נכון?
וגם שהמוןןןןןן אנשים ינסו את המתכון זה יוצא כזה טוב שהכנתי פעמיים והאכלתי את כול המשפחה ואפילו אמא שלי ביקשה את המתכון..
טוב כתבתי יותר מדי, רק תענו על השאלה שלי 3:
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[comment_date] => 2017-03-23 23:28:51
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[comment_content] => העוגה קלה להכנה ויצאה ממש טעימה
אהבתי ממש!!!
תודה .
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[comment_date] => 2017-03-20 16:27:26
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[comment_content] => בהחלט, אבל לא הענקית, בינונית או גדולה הרגילה.
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[comment_date] => 2017-03-20 16:26:53
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[comment_content] => בהחלט, ניתן להמיר ל-3 תבניות אינגליש או תבנית מלבנית בינונית-גדולה.
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[comment_date] => 2017-03-19 14:49:39
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[comment_content] => היי האם ניתן להכין בתבנית מלבנית?
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[comment_date] => 2017-03-18 21:24:23
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[comment_content] => אפשר לעשות את העוגה בתבנית חד פעמית גדו לה?
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[comment_date] => 2017-03-18 14:06:22
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[comment_content] => מתכון מעולה יצא לי מושלם !!!
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[comment_date] => 2017-03-13 20:37:41
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[comment_content] => קמח לבן, שמשמש לכל המאפים.
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[comment_date] => 2017-03-10 12:50:22
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[comment_content] => מזה קמח רב תכליתי
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[comment_date] => 2017-02-17 09:43:30
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[comment_content] => בשביל מה לשים שוקולית אם אפשר לשים קקאו טהור או שוקולד מריר ?
בשוקולית יש סוכר, ועוד כמה תוספים מחליבים ומיותרים.
לצערי אני חושבת שיש בהמלצה על שוקולית אינטרסים מסחריים.
ניסיתי בלי והצליח.
העיקר לא לאפות יותר מידי.
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[comment_date] => 2017-02-16 11:21:25
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[comment_content] => איזו תוכנית אפיה , טורבו?
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[comment_date] => 2017-02-10 13:18:20
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[comment_content] => good cicke
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[comment_date] => 2017-01-24 17:59:58
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[comment_content] => תודה לאה!
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[comment_date] => 2017-01-22 20:18:45
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[comment_content] => רציתי להגיד שיצא ממש טעים ובדרך כלל אני לוקחת מתכונים רק מפה.תודה רבה
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[comment_date] => 2017-01-19 14:20:23
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[comment_content] => עוגה נהדרת וממש טעימה המשפחה אפה עלייה
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[comment_date] => 2017-01-13 16:20:49
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[comment_content] => יצא לי מאד מאד טעים והוספתי קצת נוטלה לרוטב שהוא חם יצא מושלם!!
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[comment_date] => 2017-01-09 19:08:52
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[comment_content] => החלפתי מרגרינה בחמאה ושוקולית וקקאו ויצא מעולה תודה רבה על המתכון
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[comment_date] => 2017-01-06 12:54:26
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[comment_content] => היי. הוספתי קקאו במקום שוקולית לתוך הבצק.
השתמשתי בשוקולד במקום קקאו לתוך הקרם.
תודה רבה על המתקון.
יוצא מעולה!
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[comment_date] => 2016-11-28 18:17:18
[comment_date_gmt] => 2016-11-28 16:17:18
[comment_content] => רותם שלום, לתחושתנו זה יהיה בעייתי מכיוון שהשוקולית היא חלק משמעותי במתכון. ניתן אולי להמיר בקקאו ולהוסיף יותר סוכר או לבחור במתכון אחר :-)
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[comment_date] => 2016-11-28 08:29:45
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[comment_content] => המתכון נראה נהדר.
במה ניתן להמיר את השוקולית?
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[comment_content] => סוניה שלום, תיקנו את המתכון, תודה על תשומת הלב.
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[comment_content] => מה הזמן בישול ?
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[comment_date] => 2021-09-06 18:31:01
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[comment_content] => שלום מוטקה,
לא מצויין ביסקוויטים מפני שזה מתכון לעוגת פירורים, המתכון מדריך כיצד להכין בצק פריך לתחתית העוגה.
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[comment_date] => 2021-07-30 07:19:59
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[comment_content] => לא רשום ביסקויטים ברשימת המצרכים
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[comment_date] => 2021-09-06 18:27:51
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[comment_content] => שלום פרידה.
אין צורך, לא משרים ולא מבשלים.
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-07-18 20:14:02
[comment_date_gmt] => 2021-07-18 17:14:02
[comment_content] => לא צריך לחלוט את עלי התרד?
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[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-05-07 10:33:47
[comment_date_gmt] => 2020-05-07 07:33:47
[comment_content] => קטיה שלום, לצערנו לא ניתן להקפיא.
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[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-05-04 11:50:40
[comment_date_gmt] => 2020-05-04 08:50:40
[comment_content] => האם אפשר להקפיא?
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[comment_author_url] =>
[comment_author_IP] => 87.71.52.69
[comment_date] => 2021-09-06 18:26:07
[comment_date_gmt] => 2021-09-06 15:26:07
[comment_content] => שלום נועה,
אפשר בהחלט.
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-05-13 22:33:37
[comment_date_gmt] => 2021-05-13 19:33:37
[comment_content] => היי אפשר קשיו במקום צנוברים? (כן אין)
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[comment_ID] => 3120
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[comment_author] => ספיר גלית
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-09-12 13:11:10
[comment_date_gmt] => 2020-09-12 10:11:10
[comment_content] => מתכון מעולה, הכנתי אותו מספר פעמים, יוצא מעולה.קל להכנה.
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[comment_author] => ברוריה קיים
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-01-17 14:15:31
[comment_date_gmt] => 2020-01-17 12:15:31
[comment_content] => נראה נפלא ומכיל בתוכו גם ירק, פחמימה וחלבון. מהדר, אנסה ואוסיף גם קישוא או חציל לגזר
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[comment_author_url] =>
[comment_author_IP] => 87.71.52.69
[comment_date] => 2021-09-06 18:19:37
[comment_date_gmt] => 2021-09-06 15:19:37
[comment_content] => שלום תמר,
בהחלט, אם יודעים כיצד להתאים את התפוחים למתכון.
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[comment_date] => 2021-07-11 18:36:45
[comment_date_gmt] => 2021-07-11 15:36:45
[comment_content] => אפשר להוסיף למתכון
תפוחים?
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[comment_author] => סוגת
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[comment_author_url] =>
[comment_author_IP] => 89.138.167.229
[comment_date] => 2020-06-23 18:29:57
[comment_date_gmt] => 2020-06-23 15:29:57
[comment_content] => עדנה שלום, אפשר להחליף את החמאה בשמן קוקוס או במחמאה.
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 2901
[user_id] => 17
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[comment_author] => עדנה יהודה
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-06-23 17:32:01
[comment_date_gmt] => 2020-06-23 14:32:01
[comment_content] => אפשר מתכון פרווה
[comment_karma] => 0
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[comment_author_url] =>
[comment_author_IP] => 87.71.52.69
[comment_date] => 2021-09-06 18:16:47
[comment_date_gmt] => 2021-09-06 15:16:47
[comment_content] => שלום עליזה,
רצוי להשתמש במים פושרים.
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[comment_type] => comment
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[comment_author] => עליזה אדרי
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-07-13 17:27:16
[comment_date_gmt] => 2021-07-13 14:27:16
[comment_content] => האם משתמשים במים קרים או פושרים??
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[comment_type] => comment
[comment_parent] => 0
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[comment_ID] => 3064
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] =>
[comment_author_IP] => 2a02:14c:26e:4a00:f011:9ee8:a78f:fd25
[comment_date] => 2020-09-06 11:02:25
[comment_date_gmt] => 2020-09-06 08:02:25
[comment_content] => בר שלום, המתכון ל-8 פיצות קטנות (כתוב זוגיות, השאלה כמה אדם אחד אוכל). אפשר להכין מראש את התחתיות ולאפות חצי אפייה כמו שמצויין במתכון. באופן הזה תוכלי להעביר את הבצק ישר לתנור אחרי ההקפאה.
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[comment_type] => comment
[comment_parent] => 3060
[user_id] => 17
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[comment_author] => בר
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-09-05 21:03:28
[comment_date_gmt] => 2020-09-05 18:03:28
[comment_content] => שלום ,
האם אני יכולה להכין את הבצק מראש? אני רוצה להכין מהמתכון הזה פיצות אישיות, כמה ייצא לי? והאם אחרי שאני משתמשת בבצק הוא צריך לעבור התפחה נוספת לפני אפייה ?
[comment_karma] => 0
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[comment_type] => comment
[comment_parent] => 0
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-04-22 14:49:43
[comment_date_gmt] => 2020-04-22 11:49:43
[comment_content] => רפי שלום, אכן במתכון הזה ההתפחה זריזה למדי, אפשר להאריך את ההתפחה הראשונית מ-3 שעות ועד 24 שעות במקרר, כל המרבה הרי זה משובח :-)
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[comment_type] => comment
[comment_parent] => 2671
[user_id] => 1
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[comment_author] => רפי
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-04-21 16:22:27
[comment_date_gmt] => 2020-04-21 13:22:27
[comment_content] => ראיתי שבקמח פיצה צריך לתת לו כמה שיותר זמן התפחה בערך 24 שעות במקרר זה נכון לגבי הקמח הזה?
[comment_karma] => 0
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[comment_parent] => 0
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-04-01 13:48:19
[comment_date_gmt] => 2020-04-01 10:48:19
[comment_content] => ריקי שלום, מכיוון שזו כמות גדולה אפשר להכין את התחתיות מראש ולהקפיא.
[comment_karma] => 0
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[comment_type] => comment
[comment_parent] => 2611
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[comment_ID] => 2616
[comment_post_ID] => 3666
[comment_author] => זוהר
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-03-30 18:06:52
[comment_date_gmt] => 2020-03-30 15:06:52
[comment_content] => מה הקטע של החצי אפייה ומקפיא?
[comment_karma] => 0
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-03-30 12:34:41
[comment_date_gmt] => 2020-03-30 09:34:41
[comment_content] => ריקי שלום, אם לא מקפיאים אופים הכל יחד.
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 2611
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[comment_author] => ריקי
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-03-30 09:25:41
[comment_date_gmt] => 2020-03-30 06:25:41
[comment_content] => אם לא מקַיפיאים האם כדאי לאפות לפני הרוטב וגבינה?
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 0
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[comment_ID] => 1324
[comment_post_ID] => 3666
[comment_author] => טןו
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-07-09 16:50:56
[comment_date_gmt] => 2018-07-09 13:50:56
[comment_content] => אפשר
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 1142
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-04-17 23:36:20
[comment_date_gmt] => 2018-04-17 20:36:20
[comment_content] => רחלי שלום, עקרונית כן אם כי קמח פיצה ייעודי ייתן תוצאה טובה יותר. בהצלחה!
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[comment_type] => comment
[comment_parent] => 1142
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)
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[comment_author] => רחלי
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-04-16 12:20:58
[comment_date_gmt] => 2018-04-16 09:20:58
[comment_content] => היי אפשר לעשות עם קמח רגיל ?
[comment_karma] => 0
[comment_approved] => 1
[comment_agent] => Mozilla/5.0 (Windows; U; Windows NT 5.1; en-US; rv:1.9.0.10) Gecko/2009042316 Firefox/3.0.10 (.NET CLR 3.5.30729)
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[comment_post_ID] => 3666
[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-12-13 14:06:25
[comment_date_gmt] => 2017-12-13 12:06:25
[comment_content] => תהל שלום, כדי להפוך את השמרים לטריים צריך להכפיל את כמות השמרים פי שלוש. בהצלחה!
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[comment_post_ID] => 3666
[comment_author] => תהל עם שלם
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-12-11 16:59:01
[comment_date_gmt] => 2017-12-11 14:59:01
[comment_content] => אפשר לעשות שמרים טריים במקום שמרים יבשים?!
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[comment_date] => 2017-09-06 15:52:52
[comment_date_gmt] => 2017-09-06 12:52:52
[comment_content] => יצא מדהים ממליצה לכול מי שיש זמן וסבלנות
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[comment_date] => 2017-04-19 14:32:43
[comment_date_gmt] => 2017-04-19 11:32:43
[comment_content] => טעיםםם
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[comment_date] => 2021-09-06 18:15:52
[comment_date_gmt] => 2021-09-06 15:15:52
[comment_content] => שלום דלית,
כוס מים = 240 מ"ל = 240 גרם.
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[comment_date] => 2021-09-05 22:29:56
[comment_date_gmt] => 2021-09-05 19:29:56
[comment_content] => כמה זה 2.5 כוסות מים בml? תודה
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[comment_date] => 2021-07-30 13:06:01
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[comment_content] => תודה רבה.
יצא מושלם
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[comment_date] => 2020-08-09 21:24:41
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[comment_content] => ליזי שלום, מדובר בלחמניות מתוקות אז הסוכר הכרחי מבחינת הטעם. אפשר להפחית כמות.
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[comment_date] => 2020-08-09 19:45:55
[comment_date_gmt] => 2020-08-09 16:45:55
[comment_content] => במה אפשר להחליף את הסוכר?
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[comment_date] => 2020-05-07 10:45:35
[comment_date_gmt] => 2020-05-07 07:45:35
[comment_content] => היי שירלי, אפשר בהחלט! מעצבים לצורת כדור, מברישים ומתפיחים כחצי שעה לפני האפייה.
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[comment_date] => 2020-05-07 09:45:41
[comment_date_gmt] => 2020-05-07 06:45:41
[comment_content] => הכנתי עם בשר והיה מעולה, השאלה אם אפשר להכין אותן ריקות? מתאימות להמבורגר?
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[comment_date] => 2019-11-20 11:20:57
[comment_date_gmt] => 2019-11-20 09:20:57
[comment_content] => איזה כיף לשמוע!!
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[comment_date] => 2019-11-19 19:05:58
[comment_date_gmt] => 2019-11-19 17:05:58
[comment_content] => פעם שלישית שאני מכינה את הלחמניות ובכל פעם מתענגת מחדש.
הלחמניות נחטפות בעודן על התבנית.
מתכון מעולה. מומלץ בחום.
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[comment_date] => 2019-09-15 17:11:06
[comment_date_gmt] => 2019-09-15 14:11:06
[comment_content] => תמר שלום, הקמח הוא קמח שמרים שכבר מכיל אותם. אם את משתמשת בקמח רגיל עליך להוסיף 10 גרם שמרים יבשים על כל קילו קמח. בהצלחה!
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[comment_date] => 2019-09-15 00:47:57
[comment_date_gmt] => 2019-09-14 21:47:57
[comment_content] => שמרים? לא ציינת
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[comment_date] => 2019-06-18 21:18:44
[comment_date_gmt] => 2019-06-18 18:18:44
[comment_content] => הכנתי שוב והפעם עם מילוי בשר
הכל נחטף!
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[comment_date] => 2019-06-12 21:38:29
[comment_date_gmt] => 2019-06-12 18:38:29
[comment_content] => קל להכנה וטעים מאוד!
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[comment_date] => 2019-04-29 17:04:50
[comment_date_gmt] => 2019-04-29 14:04:50
[comment_content] => מיטל שלום, בדיוק כך. היחס הוא 1 כף שמרים ל-1 קילו קמח.
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[comment_date] => 2019-04-27 23:41:34
[comment_date_gmt] => 2019-04-27 20:41:34
[comment_content] => שלום, במידה ומשתמשים בקמח רגיל ולא קסם- רק להוסיף שמרים?
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[comment_date] => 2019-04-12 09:37:21
[comment_date_gmt] => 2019-04-12 06:37:21
[comment_content] => האם אפשר להחליף את הסוכר בבצק במייפל טבעי, או סילאן (או כל ממתיק טבעי אחר)? זה יכול לשבש את הבצק?
תודה!
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[comment_date] => 2018-11-19 08:57:11
[comment_date_gmt] => 2018-11-19 06:57:11
[comment_content] => לימור שלום, עקרונית כן אך זה פחות מומלץ, תהיה לזה השפעה משמעותית על הטעם.
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[comment_date] => 2018-11-18 11:34:17
[comment_date_gmt] => 2018-11-18 09:34:17
[comment_content] => אפשר לעשות את אותו מתכון מקמח קסם מלא?
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[comment_date] => 2018-10-06 18:53:35
[comment_date_gmt] => 2018-10-06 15:53:35
[comment_content] => מתכוו מעולה,לא קשה וממש ממש טעים
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[comment_date] => 2021-09-06 18:14:12
[comment_date_gmt] => 2021-09-06 15:14:12
[comment_content] => שלום נעמי,
בהחלט, אין שום בעיה להקפיא.
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[comment_date] => 2021-07-26 16:37:44
[comment_date_gmt] => 2021-07-26 13:37:44
[comment_content] => האם אפשר להקפיא את הקציצות לאחר הבישול
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[comment_author_IP] => 89.138.167.229
[comment_date] => 2020-06-22 08:24:18
[comment_date_gmt] => 2020-06-22 05:24:18
[comment_content] => עקרונית כל קמח יכול לעבוד, אבל הכמויות עשויות להשתנות. צריך לוודא שהתערובת יציבה ורצוי להשתמש בקמח קטניות - למשל עדשים כתומות. אפשר לטחון עדשים כתומות בבלנדר חזק או במטחנת תבלינים ולקבל קמח.
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[comment_date] => 2020-06-19 00:49:58
[comment_date_gmt] => 2020-06-18 21:49:58
[comment_content] => האם אפשר להחליף את הקמח חומוס במשהו אחר? :)
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] =>
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[comment_date] => 2021-09-06 18:10:29
[comment_date_gmt] => 2021-09-06 15:10:29
[comment_content] => שלום רחלי,
טעות שתוקנה: 1 כוס עדשים מנומרות, 2 בצלים קצוצים.
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[comment_author] => רחלי חן
[comment_author_email] => [email protected]
[comment_author_url] => http://
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[comment_date] => 2021-08-05 16:28:25
[comment_date_gmt] => 2021-08-05 13:28:25
[comment_content] => ברשימה המרכיבים, למה הכוונה ב-״2 עדשים מנומרות״? זה בא מיד אחרי ״1 כוס עדשים מנומרות״.
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[comment_date] => 2021-08-05 06:03:55
[comment_date_gmt] => 2021-08-05 03:03:55
[comment_content] => שלום לכם
בהמשך למתכון של לזניה עדשים מנומרות
במתכון קיים כפל של עדשים מנומרות.
ישראל
0527909037
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[comment_date] => 2021-09-06 17:55:53
[comment_date_gmt] => 2021-09-06 14:55:53
[comment_content] => שלום רונית,
בהחלט. הכיסונים כמובן יהיו פחות "ג'וסיים", אבל עדיין טעימים.
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[comment_date] => 2021-09-05 10:16:36
[comment_date_gmt] => 2021-09-05 07:16:36
[comment_content] => האם אפשר לאפות את הכיסונים?
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[comment_date] => 2021-05-19 13:57:54
[comment_date_gmt] => 2021-05-19 10:57:54
[comment_content] => היי סימה,
נכון, אין צורך בשמרים או אבקת אפייה. כפי שמצויין במתכון, רצוי להשתמש בקמח רב תכליתי של סוגת.
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[comment_date] => 2021-05-09 22:57:22
[comment_date_gmt] => 2021-05-09 19:57:22
[comment_content] => הבצק ללא שמרים וללא אבקת אפיה?
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[comment_date] => 2021-09-06 17:53:53
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[comment_content] => שלום סאן,
מצויין בסעיף 3. "מוסיפים בזרם דק את בלילת הביצים תוך כדי טריפה ולאחריהן את הסודה לשתייה"
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[comment_date] => 2021-09-05 14:38:44
[comment_date_gmt] => 2021-09-05 11:38:44
[comment_content] => ברכיבים כתוב חצי כפית סודה לשתיה אבל בהוראות זה לא מוזכר. באיזה שלב מוסיפים?
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[comment_date] => 2021-09-06 17:50:58
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[comment_content] => שלום מיכל,
כפות.
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[comment_date] => 2021-08-23 09:33:39
[comment_date_gmt] => 2021-08-23 06:33:39
[comment_content] => 1.5 מה זרעי כמון? לא מופיע במתכון
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[comment_content] => שלום אורית,
אורז תמיד עדיף לא לחמם בתנור מפני שהוא נוטה להתייבש.
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[comment_date] => 2021-08-21 10:22:26
[comment_date_gmt] => 2021-08-21 07:22:26
[comment_content] => יום למחרת אפשר לחמם בתנור בשביל הקריספיות או שיהרוס את האורז? אם כן, באיזו טמפרטורה
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[comment_date] => 2019-09-11 16:33:51
[comment_date_gmt] => 2019-09-11 13:33:51
[comment_content] => חוה שלום, אכן נפלה טעות, המתכון תוקן. בתיאבון!
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[comment_date] => 2019-09-10 17:17:30
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[comment_content] => במצרכים בכלל לא כתוב בטטה.....
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[comment_date] => 2021-09-03 16:25:43
[comment_date_gmt] => 2021-09-03 13:25:43
[comment_content] => יצא חומוס מושלם מרקם חלק פשוט מטורף
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[comment_date] => 2021-09-02 11:46:50
[comment_date_gmt] => 2021-09-02 08:46:50
[comment_content] => תודה על המתכון,הכנתי הבוקר ויצא נפלא,התחלתי עם כוס אחת של חומוס
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[comment_date] => 2021-08-29 19:15:51
[comment_date_gmt] => 2021-08-29 16:15:51
[comment_content] => 1/3 כוס מים יוצא אבן. הייתי צריכה להוסיף עוד מים
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[comment_date] => 2020-07-03 13:31:44
[comment_date_gmt] => 2020-07-03 10:31:44
[comment_content] => בכל חנות פיצוחים יש כוסמת ירוקה
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[comment_date] => 2020-04-23 11:52:06
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[comment_content] => לי יצא הלחם מעולהההה
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[comment_date] => 2020-03-29 11:18:29
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[comment_content] => אולי כי ישתמשת בסולגת (כמו שכתבת) ולא סוגת ?
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[comment_date] => 2019-12-21 18:08:29
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[comment_content] => ויקטוריה שלום, צר לנו שהתוצאה היתה מאכזבת. רוב המתכונים באתר הם מתכוני שפים ובלוגרים מובילים, שנבדקו היטב ונמצאו מדוייקים. יש המון גורמים שיכולים להשפיע, הייתי שמחים לסייע בפתרון לו היינו יודעים בדיוק איפה היתה הבעיה.
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[comment_date] => 2019-12-20 10:36:58
[comment_date_gmt] => 2019-12-20 08:36:58
[comment_content] => שלום
לצערי המתכונים של סולגת אף פעם לא יוצאים טוב.
הלחם לא יצא יפה כמו בתמונה ועשיתי הכל בדיוק כמו במתכון .
וזה לא פעם ראשונה .
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[comment_date] => 2019-12-04 19:36:43
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[comment_content] => היי, לצערנו לא - חייבים להשתמש בכוסמת הירוקה (לא קלויה) למתכון הזה.
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[comment_content] => האם אפשר קמח כוסמת קלוי בבלינדר? אני גרה ב-ל.א ולא ניראה שאמצא את הירוקה.
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[comment_date] => 2019-11-03 22:09:04
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[comment_content] => רחל שלום, היכן את מתגוררת? נשמח לאתר עבורך את החנות שמחזיקה את המוצר באזורך.
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[comment_date] => 2019-11-03 11:09:02
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[comment_content] => חבל כל כך שבמרבית הסופרים אין כוסמת ירוקה!
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[comment_author] => טובי בר און
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[comment_date] => 2018-11-03 09:19:48
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[comment_content] => לדעתי מתוך ניסיון אין צורך באבקת אפיה...פחות חומר רעלי....
יוצא מצוין
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[comment_date] => 2018-08-14 20:05:46
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[comment_content] => עדי שלום, שמחים שאהבת את המתכון! אפשר בהחלט להוסיף לתערובת נותני טעם מתוקים כמו סילאן, מייפל או קינמון ולשבץ בפירות מיובשים כמו חמוציות או צימוקים. אם תנסי ספרי איך יצא :-)
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[comment_date] => 2018-08-13 08:45:18
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[comment_content] => יצא ממש טעים! למרות שהגזמתי קצת עם המלח האטלנטי... האם יש גם גרסא מתוקה? המון תודה
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[comment_date] => 2021-08-27 19:43:20
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[comment_content] => הכנתי. הקציצות עצמן קצת טפלות. אולי מצריך תיבול יותר אגרסיבי. הרוטב מעולה וטעים
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[comment_date] => 2020-09-17 14:14:13
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[comment_content] => אני דילגתי על שלב הטיגון. הקציצות מספיק מוצקות ולא מתפרקות אפילו שהוספתי רבע כוס ממי הבישול של החומוס לתערובת. ממליץ גם: 1.להרטיב ידיים כשמכינים את הכדורים.
2. להוסיף עוד חצי כוס או כוס מים לרוטב למי שרוצה לבשל את הכדורים בלי טיגון (בישלתי כ10 דקות ויצא מעולה).
3. לשים חצי מכמות הסוכר (כלומר כף) ולהוסיף במידת הצורך.
מה שכן, אחלה מתכון
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[comment_date] => 2020-09-14 07:33:49
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[comment_content] => איילת שלום, ישר לרוטב אל תעבירי - הקציצות חייבות לעבור "סגירה". אפשר באפייה.
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[comment_date] => 2020-09-13 23:37:19
[comment_date_gmt] => 2020-09-13 20:37:19
[comment_content] => אפשר לאפות במקום לטגן? או ישר לרוטב?
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[comment_date] => 2020-07-10 07:21:56
[comment_date_gmt] => 2020-07-10 04:21:56
[comment_content] => האם ניתן לדלג על שלב הטיגון? או לאפות?
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[comment_author] => אנה ריין
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[comment_date] => 2021-08-27 17:52:03
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[comment_content] => נראה לי שרמת קושי בינוני פה זה לא מדויק 😳
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[comment_date] => 2017-07-13 10:56:32
[comment_date_gmt] => 2017-07-13 07:56:32
[comment_content] => אין כמו עדשים שחורות. מתכון מעולה תודה
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[comment_date] => 2016-12-09 08:14:43
[comment_date_gmt] => 2016-12-09 06:14:43
[comment_content] => דורית שלום, נבדוק את העניין, יתכן שישנה תקלה. תודה
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[comment_date] => 2016-12-08 01:41:47
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[comment_content] => אני שומרת מתכונים שאהבתי ומשום מה הם נעלמים מספר המתכונים שלי.
מדוע?
אולי אני לא עושה את השמירה נכון?
אני לוחצת על שמור מתכון, הוא מופיע בספר המתכונים שלי ואיר כך נעלם.
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[comment_date] => 2016-07-31 01:31:21
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[comment_content] => תודה מוריה! לצערנו אין לנו תמונה עדכנית של המתכון אך הוא מאד פשוט למראה - עדשים ועשבי תיבול. בהצלחה!
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[comment_date] => 2016-07-26 20:56:37
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[comment_content] => עשיתי אותו פעם ויצא מדהים!!!
אני רק לא מחפשת תמונה עדכנית שלו
ונדמה לי שהיתה והתחלפה , אשמח לקבל אם יש
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[comment_date] => 2021-08-27 15:36:26
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[comment_content] => התערובת לא אחידה בכלל היא נוזלית איפה להגיד
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[comment_content] => מעולה
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[comment_author] => עליזה. אברהם
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[comment_content] => היי מיכל,
הכנתי את המתכון בדיוק כפי שנכתב אך ממש לא יצא אפילו דומה לעוגייה שנראת בתמונה. הכל נמרח על התבנית.
משהו מפוספס במתכון. אני אופה ומבשלת שנים רבות וזה עוד לא קרה לי.
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[comment_date] => 2021-08-10 08:16:55
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[comment_content] => רצוי מאוד לבדוק באופן מעשי לפני פרסום המתכון..
לא ייתכן שלכולנו יצא מאד שמן.. חבל !!
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[comment_date] => 2021-02-03 16:13:21
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[comment_content] => הבצק היה מונח בתוך מסננת במקרר..רבע כוס שמן. לפחות יצא מהבצק.
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[comment_date] => 2021-02-03 15:32:19
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[comment_content] => אני שלום, הבצק אכן מעט שומני אבל עובד נהדר. אם את רוצה, את יכולה להפחית מכמות השמן.
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[comment_date] => 2021-02-03 14:28:50
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[comment_content] => הבצק יצא יותר מדי שומני.
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[comment_date] => 2020-09-27 10:28:40
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[comment_content] => הבצק אכן שומני מעט אבל לא אמור להשתטח ככה - האם קיררת אותו ויצרת כדורים?
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[comment_date] => 2020-09-25 01:01:54
[comment_date_gmt] => 2020-09-24 22:01:54
[comment_content] => העוגיות ממש השתטחו לי באפייה.. והרגיש שיש המון שמן העוגיות היו ממש שומניות ויצאו כמו פלטות שטוחות ולא כמו עוגיות
הטעם אחלה לפחות, בסוף שוקולד וסוכר.. מבאס
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[comment_date] => 2021-08-19 12:40:42
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[comment_content] => למען שלום העולם.
לא מטגנים אורז. לבשל במים רותחים מומלחים (כמו לפסטה). להוסיף אפות שמן כמספר כוסות המים , להרתיח כ 10 דקות עד שיש חורים קטנים באורז. להוסיף עוד כפות שצן כמספר כוסות המים ולבשל על אש נמוכה כ 18 דקןת .
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[comment_date] => 2021-08-16 18:38:46
[comment_date_gmt] => 2021-08-16 15:38:46
[comment_content] => מנה מעולההההנ
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[comment_date] => 2020-10-15 14:22:59
[comment_date_gmt] => 2020-10-15 11:22:59
[comment_content] => היי שני, אפשר פשוט לוותר, להוסיף עוד סוגי פטריות, להוסיף קוביות זוקיני או דלעת.. מה שאת אוהבת :-)
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[comment_date] => 2020-10-15 07:55:20
[comment_date_gmt] => 2020-10-15 04:55:20
[comment_content] => המכון נראה ממש מפתה להכנה אבל-
שאלה לי בעקבות אלרגיה-
האם ניתן להחליף את הערמונים במשהו אחר לא אגוזי אולי ירק אחר?
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[comment_date] => 2020-10-08 07:54:04
[comment_date_gmt] => 2020-10-08 04:54:04
[comment_content] => היי ליטל, לא, אין צורך. הכוסמת מתבשלת בסיר.
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[comment_date] => 2020-10-07 20:39:07
[comment_date_gmt] => 2020-10-07 17:39:07
[comment_content] => האם צריך לבשל את הכסמת לפני שנכנסים לסיר עם שאר המצרכים?
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[comment_date] => 2020-02-09 23:57:28
[comment_date_gmt] => 2020-02-09 21:57:28
[comment_content] => הכנתי, עם כוסמת ירוקה. מעולה ממש!!
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[comment_date] => 2019-12-07 21:24:38
[comment_date_gmt] => 2019-12-07 19:24:38
[comment_content] => היי, בהחלט אפשר! אנחנו ממליצים לבדוק כבר אחרי 15 דקות אם היא מספיק רכה. בהצלחה
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[comment_date] => 2019-12-05 12:28:22
[comment_date_gmt] => 2019-12-05 10:28:22
[comment_content] => האם אפשר להשתמש בכוסת ירוקה?
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[comment_author] => טל למברגר
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[comment_date] => 2021-07-16 15:47:51
[comment_date_gmt] => 2021-07-16 12:47:51
[comment_content] => תודה, יצא מעולה
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[comment_date] => 2021-07-04 16:24:37
[comment_date_gmt] => 2021-07-04 13:24:37
[comment_content] => היי אפרת,
יש לשים כף אחת. הטעות במתכון תוקנה.
תודה.
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[comment_date] => 2021-05-21 14:42:48
[comment_date_gmt] => 2021-05-21 11:42:48
[comment_content] => היי, במתכון כתוב 4.5 כפות סוכר ובסרטון הוא שם כף אחת...?!?!? 😳
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[comment_date] => 2021-02-15 23:04:30
[comment_date_gmt] => 2021-02-15 21:04:30
[comment_content] => אוווי ניראה טעים בטרוף
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[comment_date] => 2020-10-04 18:56:24
[comment_date_gmt] => 2020-10-04 15:56:24
[comment_content] => יעל שלום, כמות האורז יכולה להספיק לכ-15 רולים. כמובן שזה תלוי גם בכמות התוספות.
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[comment_date] => 2020-10-04 15:30:19
[comment_date_gmt] => 2020-10-04 12:30:19
[comment_content] => כמה רולים המתכון
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[comment_date] => 2020-04-23 19:27:21
[comment_date_gmt] => 2020-04-23 16:27:21
[comment_content] => יערה שלום, לרוב לא נוגעים באורז בזמן הבישול. בריזוטו למשל, זה בדיוק הפוך.
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[comment_date] => 2020-04-23 12:16:28
[comment_date_gmt] => 2020-04-23 09:16:28
[comment_content] => כשאורז מתבשל צריך לערבב אותו?
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[comment_date] => 2020-03-19 21:58:54
[comment_date_gmt] => 2020-03-19 19:58:54
[comment_content] => ברור אם את רוצה קילקול קיבה
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[comment_date] => 2020-01-10 17:01:13
[comment_date_gmt] => 2020-01-10 15:01:13
[comment_content] => כן צריך לערבב את האורז לקראת הסוף כאשר האש נמוכה
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[comment_date] => 2019-12-09 15:50:22
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[comment_content] => היי, לא - אין לפתוח את הסיר במהלך בישול האורז.
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[comment_date] => 2019-12-08 15:46:48
[comment_date_gmt] => 2019-12-08 13:46:48
[comment_content] => האם צריך לערבב את האורז כשהוא על האש?
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[comment_date] => 2019-03-01 11:15:56
[comment_date_gmt] => 2019-03-01 09:15:56
[comment_content] => תהילה שלום, מצטערים לשמוע! זה מתכון ותיק באתר ומידת החמיצות של האורז יכולה להשתנות - יש שמכינים עם יותר ויש עם פחות. אכן אפשר להפחית כמות ל-1/3 כוס חומץ, הצענו זאת כעת גם במתכון.
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[comment_date] => 2019-02-28 17:06:14
[comment_date_gmt] => 2019-02-28 15:06:14
[comment_content] => יותר מידי חומץ! יצא לי לא טוב..
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[comment_date] => 2019-01-24 15:26:55
[comment_date_gmt] => 2019-01-24 13:26:55
[comment_content] => דוד שלום, אפשר להחליף בכמות זהה של חומץ רגיל.
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[comment_date] => 2019-01-24 11:32:49
[comment_date_gmt] => 2019-01-24 09:32:49
[comment_content] => אפשר במקום חומץ אורז חומץ רגיל 5אחוז וכמות
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[comment_author_url] => http://
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[comment_date] => 2018-06-28 16:40:41
[comment_date_gmt] => 2018-06-28 13:40:41
[comment_content] => ליאת שלום, אם האצות בשקית אטומה ובמקום יבש ולא איבדו את הפריכות שלהן, אין בעיה להשתמש בהן. כמובן גם בדקי את תאריך התפוגה על השקית.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-06-28 15:49:30
[comment_date_gmt] => 2018-06-28 12:49:30
[comment_content] => יש לי אצות בבית מלפני חצי שנה או יותר, זה בסדר? או שעדיף טרי?
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-04-10 14:36:10
[comment_date_gmt] => 2018-04-10 11:36:10
[comment_content] => שלמה שלום, אין צורך לערבב את האורז בזמן הבישול. מערבבים אחרי שמוסיפים לו חומץ וסוכר. בהצלחה
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-04-09 18:36:23
[comment_date_gmt] => 2018-04-09 15:36:23
[comment_content] => האם את הסושי צריך לערבב כשהוא מתבשל?
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-03-16 08:46:55
[comment_date_gmt] => 2018-03-16 06:46:55
[comment_content] => הדר שלום, אורז לסושי מבשלים ללא שמן. בהצלחה!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-03-16 00:23:32
[comment_date_gmt] => 2018-03-15 22:23:32
[comment_content] => היי את האורז לבשל עם שמן? אם כן באיזה בכמות?
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[comment_date] => 2018-03-11 17:09:48
[comment_date_gmt] => 2018-03-11 15:09:48
[comment_content] => היי ריקי, בשלב הזה את מעבירה את האורז לקערה ומפוררת אותו כדי שלא יידבק. בנפרד מערבבים את החומץ עם הסוכר והמלח ואז יוצקים אותו על האורז שבקערה באיטיות. מכסים ומניחים לאורז לספוג את החומץ. בהצלחה!
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[comment_date] => 2018-03-07 22:47:07
[comment_date_gmt] => 2018-03-07 20:47:07
[comment_content] => סעיף 3 לא מובן אפשר להסביר יותר ברור
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[comment_date] => 2018-01-01 09:39:36
[comment_date_gmt] => 2018-01-01 07:39:36
[comment_content] => היי שני, כמות האורז במתכון מספיקה ל 8-10 רולים.
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[comment_parent] => 909
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-12-31 13:38:24
[comment_date_gmt] => 2017-12-31 11:38:24
[comment_content] => כמה סושי יוצא?
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[comment_date] => 2017-11-05 16:09:36
[comment_date_gmt] => 2017-11-05 14:09:36
[comment_content] => הדר שלום, בהחלט, נדגיש זאת במתכון. תודה על תשומת הלב!
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[comment_date] => 2017-11-05 14:37:28
[comment_date_gmt] => 2017-11-05 12:37:28
[comment_content] =>
האם צריך לבשל את האורז אם מכסה סגור?
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[comment_author] => סיגל צור
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-10-29 19:59:00
[comment_date_gmt] => 2017-10-29 17:59:00
[comment_content] => כמות מוגזמת של חומץ אורז
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[comment_type] => comment
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[comment_ID] => 395
[comment_post_ID] => 1025
[comment_author] => שני
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-04-24 17:00:57
[comment_date_gmt] => 2017-04-24 14:00:57
[comment_content] => עשיתי חצי מכמות החומץ ויצא עדיין מאוד חמוץ
[comment_karma] => 0
[comment_approved] => 1
[comment_agent] => Mozilla/5.0 (Windows; U; Windows NT 5.1; en-US; rv:1.9.0.10) Gecko/2009042316 Firefox/3.0.10 (.NET CLR 3.5.30729)
[comment_type] => comment
[comment_parent] => 0
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[comment_date] => 2017-04-23 20:43:06
[comment_date_gmt] => 2017-04-23 17:43:06
[comment_content] => שלומי שלום, צר לנו שהתאכזבת מהתוצאה - הכמות נכונה, מדובר ב 3/4 כוס (תיקנו את המילה החסרה במתכון).
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[comment_type] => comment
[comment_parent] => 390
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[comment_author] => שלומי לוי
[comment_author_email] => [email protected]
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-04-23 15:53:15
[comment_date_gmt] => 2017-04-23 12:53:15
[comment_content] => אתם גרמתם לי צער ברגע שלא רשמתם כמה חומץ צריך לשים לא רשמתם כוס או כף ויצא לי חמוץ כי שמתי לפי כוס
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[comment_date] => 2017-04-05 16:38:09
[comment_date_gmt] => 2017-04-05 13:38:09
[comment_content] => המלצה:
את חומץ האורז עם הסוכר והמלח מומלץ לבשל על אש קטנה עד שהגרגירים נעלמים ורק אז יוצקים על האורז.
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[comment_date] => 2016-09-07 16:17:42
[comment_date_gmt] => 2016-09-07 13:17:42
[comment_content] => בדרך כלל מומלץ לעבוד עם האורז כאשר הוא חמים ולא ממש קר. אפשר כמובן גם כשהוא קר.
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[comment_author_url] => http://
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[comment_date] => 2016-09-03 15:22:49
[comment_date_gmt] => 2016-09-03 12:22:49
[comment_content] => בשביל להכין את הסושי האורז צריך להיות חם או קר?
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[comment_author] => רותם טובול
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[comment_author_url] => http://
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[comment_date] => 2016-08-25 12:02:59
[comment_date_gmt] => 2016-08-25 09:02:59
[comment_content] => המתכון מעולה??,אבל לצערי לא כל כך הבנתי את אופן ההכנה,אשמח אם תשפרו את זה ותיהיו יותר ספציפיים בכמות. תודה רבה!
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[comment_author_IP] => 87.70.112.232
[comment_date] => 2021-07-04 16:04:34
[comment_date_gmt] => 2021-07-04 13:04:34
[comment_content] => היי מלי,
טעות. תוקנה.
תודה.
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[comment_date] => 2021-06-04 21:25:33
[comment_date_gmt] => 2021-06-04 18:25:33
[comment_content] => 2 שעות להכנת אורז???
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[comment_date] => 2021-07-04 16:03:15
[comment_date_gmt] => 2021-07-04 13:03:15
[comment_content] => היי גל,
את האפונה מוסיפים לקראת סוף הבישול, כי אם משימורים לא זקוקה לבישול ואם כמו בתמונה אז כדי שתישאר פריכה וירקרקה. עדיף להכין בסיר ולא מחבת. בכל זאת מוסיפים ליטר מרק. מנמיכים להבה, מכסים ומבשלים כ-20 דקות.
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[comment_author] => גל
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-06-27 18:41:44
[comment_date_gmt] => 2021-06-27 15:41:44
[comment_content] => מה עם האפונה מתי מוסיפים אותה ? האם הבישול עם מכסה או בלי מכסה ?
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[comment_author] => רותי
[comment_author_email] => [email protected]
[comment_author_url] => http://
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[comment_date] => 2016-08-27 15:43:47
[comment_date_gmt] => 2016-08-27 12:43:47
[comment_content] => אוגוסט 2016 - יצא טעים. השתמשתי באבקת מרק בטעם עוף במקום אבקת מרק-ירקות. על הלהבה הבינונית נדרשו 20 דקות בישול (פרט חסר במרשם). בתיאור שלב 3 יש טעות: אין צורך להמתין , אלא לעבור מיד לשלב 4. תודה לסוגת
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[comment_date] => 2021-06-30 15:28:57
[comment_date_gmt] => 2021-06-30 12:28:57
[comment_content] => שלום טיילור,
ניתן להתשמש בקמח לבן רגיל ולהוסיף שמרים.
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[comment_date] => 2021-06-28 12:00:14
[comment_date_gmt] => 2021-06-28 09:00:14
[comment_content] => היי במה אפשר להשתמש במקום קמח קסם?
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[comment_date] => 2017-06-23 14:46:19
[comment_date_gmt] => 2017-06-23 11:46:19
[comment_content] => שירלי שלום, את למעשה יכולה לקחת כל מתכון לחלה, להחליף את הקמח בקמח קסם ולוותר על השמרים. הנה דוגמא למתכון כזה - פשוט החליפי את קמח החלה בקמח קסם. שבת שלום https://www.sugat.com/recipes/shabbat-challah/
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[comment_date] => 2017-06-23 09:21:45
[comment_date_gmt] => 2017-06-23 06:21:45
[comment_content] => מה המתכון הבסיסי של קמח קסם? חלה פשוטה
איך מכינים ?
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[comment_date] => 2017-04-01 15:44:11
[comment_date_gmt] => 2017-04-01 12:44:11
[comment_content] => היי אלה, זה בדיוק העניין - כשמשתמשים בקמח קסם לא צריך שמרים בכלל, השמרים כבר בפנים :-)
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[comment_date] => 2017-03-31 08:33:16
[comment_date_gmt] => 2017-03-31 05:33:16
[comment_content] => מה עם שמרים ???
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[comment_date] => 2021-06-30 15:24:50
[comment_date_gmt] => 2021-06-30 12:24:50
[comment_content] => היי נחמה,
אין בעיה להקפיא את העוגה.
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[comment_date] => 2021-05-07 15:24:30
[comment_date_gmt] => 2021-05-07 12:24:30
[comment_content] => האם העוגות מתאימות להקפאה?
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[comment_author_IP] => 89.138.167.229
[comment_date] => 2020-07-17 16:36:17
[comment_date_gmt] => 2020-07-17 13:36:17
[comment_content] => בהחלט, קמח לבן יעשה את העבודה.
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[comment_date] => 2020-07-17 15:59:14
[comment_date_gmt] => 2020-07-17 12:59:14
[comment_content] => נהדרת, קלה להכנה ובעיקר אין בה ביצים
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-07-17 07:40:40
[comment_date_gmt] => 2020-07-17 04:40:40
[comment_content] => האם אפשר להשתמש בקמח אחר כי אין לי כרגע בבית קמח עוגות?
[comment_karma] => 0
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[comment_type] => comment
[comment_parent] => 0
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[comment_author] => סוגת
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-03-04 20:08:05
[comment_date_gmt] => 2019-03-04 18:08:05
[comment_content] => מירה שלום, תודה על תשומת הלב, עדכנו את המתכון - החומרים ל-2 תבנית אינגליש קייק באורך 30 ס"מ.
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[comment_type] => comment
[comment_parent] => 1795
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[comment_date] => 2019-03-04 07:18:18
[comment_date_gmt] => 2019-03-04 05:18:18
[comment_content] => מה גודל העוגה?
לא נרשם גודל התבנית ?
כתוב תבניות...
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[comment_date] => 2018-06-13 18:10:19
[comment_date_gmt] => 2018-06-13 15:10:19
[comment_content] => יערה שלום, בהחלט ניתן.
[comment_karma] => 0
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[comment_date] => 2018-06-13 13:40:55
[comment_date_gmt] => 2018-06-13 10:40:55
[comment_content] => האם אפשר להחליף את קמח העוגות בקמח רגיל?
[comment_karma] => 0
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[comment_ID] => 947
[comment_post_ID] => 12284
[comment_author] => אתי שפע
[comment_author_email] => [email protected]
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-01-22 11:28:27
[comment_date_gmt] => 2018-01-22 09:28:27
[comment_content] => מאוד קלה להכנה במקום חלב סויה החלפתי עם חלב קוקוס . יצא מאוד טעים
מומלץ בחום
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[comment_date] => 2021-06-30 15:19:57
[comment_date_gmt] => 2021-06-30 12:19:57
[comment_content] => היי שירה,
בהחלט. כמובן שצריך לקחת בחשבון שבטטות ימתיקו את הלביבות.
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[comment_date] => 2021-06-15 19:25:35
[comment_date_gmt] => 2021-06-15 16:25:35
[comment_content] => האם ניתן להוסיף גם בטטה?
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[comment_author_IP] => 2a00:a040:19a:4743:6d0c:4013:c7c9:455b
[comment_date] => 2021-03-13 18:33:51
[comment_date_gmt] => 2021-03-13 16:33:51
[comment_content] => היי מירי, תיקנו את המתכון - מעט קמח, הוא מיועד לקימוח הקציצות לפני הטיגון.
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[comment_date] => 2021-03-12 08:45:01
[comment_date_gmt] => 2021-03-12 06:45:01
[comment_content] => איפה בדיוק נכנס הקמח ? ומה הכמות ?
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[comment_date] => 2021-06-30 15:18:43
[comment_date_gmt] => 2021-06-30 12:18:43
[comment_content] => היי גז,
שלושה עד חמישה ימים.
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[comment_date] => 2021-06-07 09:19:19
[comment_date_gmt] => 2021-06-07 06:19:19
[comment_content] => שלום כמה זמן אפשר להחזיק את זה במקרר תודה רבה
[comment_karma] => 0
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[comment_date] => 2020-11-16 13:55:26
[comment_date_gmt] => 2020-11-16 11:55:26
[comment_content] => נשמע טעים!
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[comment_date] => 2020-11-16 09:18:02
[comment_date_gmt] => 2020-11-16 07:18:02
[comment_content] => שלום
אפשר להוסיף כוסברה במקום נענע?
תודה
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[comment_date] => 2021-06-26 23:18:59
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[comment_content] => טעים מאוד!!!
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[comment_date] => 2021-06-22 23:04:39
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[comment_content] => נשמע מקסים
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[comment_date] => 2021-06-21 08:11:28
[comment_date_gmt] => 2021-06-21 05:11:28
[comment_content] => הקציצות התפרקו לחלוטין! מאכזב ממש!
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[comment_date] => 2019-04-27 21:51:04
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[comment_content] => דנה שלום, אין צורך לבשל את האורז, הוא מתבשל יחד עם הקציצות. בהצלחה!
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[comment_date] => 2019-04-24 18:32:10
[comment_date_gmt] => 2019-04-24 15:32:10
[comment_content] => האורז בקציצות צריך להיות מבושל לפני?
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[comment_date] => 2021-06-17 15:51:56
[comment_date_gmt] => 2021-06-17 12:51:56
[comment_content] => עוגה מדהימה נגמרה כל כך מהררר
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[comment_date] => 2020-07-17 13:19:57
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[comment_content] => עוגה מעולה וטעימהההההההההההה!!!!!!!
תודה על המתכון
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[comment_date] => 2020-07-09 22:07:44
[comment_date_gmt] => 2020-07-09 19:07:44
[comment_content] => ממש ממש נפלא
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[comment_date] => 2021-06-10 22:09:21
[comment_date_gmt] => 2021-06-10 19:09:21
[comment_content] => תודה רבה! יצא ממש טעים וקל מאוד להכנה :)
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[comment_date] => 2019-07-26 19:20:27
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[comment_content] => יצא פגז!
תודה
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[comment_date] => 2019-06-03 12:47:10
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[comment_content] => מתכון מעולה, זריז וטעים
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[comment_date] => 2021-06-09 08:12:52
[comment_date_gmt] => 2021-06-09 05:12:52
[comment_content] => נראה קל טעים ומזמין תודה רבה
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[comment_date] => 2021-05-25 18:49:16
[comment_date_gmt] => 2021-05-25 15:49:16
[comment_content] => ניתן לקבל מתכון לעוגת שמרים במילוי שוקולד/חלווה אבל פרווה מקמח קסם שמרים
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[comment_date] => 2020-05-01 14:22:24
[comment_date_gmt] => 2020-05-01 11:22:24
[comment_content] => איריס שלום, הכמויות יתאימו! אם יישאר מעט עודף, תמיד תוכלי להכין עוד בבקה קטנטנה :-)
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[comment_author] => iris ashkenazi
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[comment_date] => 2020-04-30 15:11:41
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[comment_content] => שלום לכם ?, האם הכמויות מתאימות לתבנית בבקה בקוטר 24?
תודה איריס
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[comment_date] => 2020-04-24 04:53:52
[comment_date_gmt] => 2020-04-24 01:53:52
[comment_content] => הטוב מכולם .מלך הלחם תודה על מתכונים מוצלחים
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[comment_date] => 2019-05-31 15:20:06
[comment_date_gmt] => 2019-05-31 12:20:06
[comment_content] => שני שלום, לא יהיה הבדל משמעותי. ייתכן שתזדקקי לשתי תבניות.
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[comment_date] => 2019-05-30 20:05:49
[comment_date_gmt] => 2019-05-30 17:05:49
[comment_content] => אם אני משתמשת באינגליש קייק..יש הבדל בזמן האפייה?
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[comment_date] => 2021-05-21 11:11:11
[comment_date_gmt] => 2021-05-21 08:11:11
[comment_content] => מתכון מנצח ! החלות יוצאות מדהימות❤
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[comment_date] => 2021-01-23 17:36:11
[comment_date_gmt] => 2021-01-23 15:36:11
[comment_content] => היי נטלי, אם הטוסטר שלך מספיק גדול לאפיית חלה, על אותה טמפרטורה בדיוק.
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[comment_date] => 2021-01-21 17:24:04
[comment_date_gmt] => 2021-01-21 15:24:04
[comment_content] => על כמה מעלות וזמן אני שמה בתנור טוסטר אובן את הלחם ? אשמח למענה בהקדם תודה
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[comment_date] => 2021-01-17 12:02:58
[comment_date_gmt] => 2021-01-17 10:02:58
[comment_content] => להב שלום, בדקנו ואכן מערבבים קודם את הקמח עם השמרים. המתכון תוקן ותודה על תשומת הלב!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-01-15 14:54:19
[comment_date_gmt] => 2021-01-15 12:54:19
[comment_content] => בסרטון ארז מראה ומסביר קודם לשים את השמרים עם הקמח ולערבב
ובהוראות כתוב קודם את הסוכר והקמח ורק אז את השמרים
אז מה נכון?
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[comment_date] => 2021-01-09 18:14:51
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[comment_content] => שמחים לשמוע!
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[comment_date] => 2021-01-08 23:27:34
[comment_date_gmt] => 2021-01-08 21:27:34
[comment_content] => החלה הכי טעימה שאפיתי ואכלתי. תודה גם הסרטון היה נחמד
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[comment_date] => 2020-10-11 12:04:22
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[comment_content] => היי נגה, האמת ששניהם אפשריים. קל יותר לבצק לתפוח ללא הציפוי ומצד שני שימי לב שאחרי ההתפחה יש להבריש בעדינות, כדי שהאוויר לא יירד.
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[comment_author_url] => http://
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[comment_date] => 2020-10-09 17:32:41
[comment_date_gmt] => 2020-10-09 14:32:41
[comment_content] => יש שוני בין ההוראות בכתב לבין ההוראות בגירעון׳ בסירחון ארז מסביר שמתפתחים את החלות לאחר הקליעה כשעה ואז מושחים בביצה. בהוראות הכתובות רשום שמושחים בביצה ורק אז מתפיחים שעה. לאיזה הסבר להתייחס או ששניהם נכונים?
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[comment_date] => 2020-09-12 23:11:38
[comment_date_gmt] => 2020-09-12 20:11:38
[comment_content] => נאווה שלום, הבצק אמור להכפיל את הנפח שלו במהלך ההתפחה.
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[comment_author] => Nava ben moshe
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[comment_author_url] => http://
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[comment_date] => 2020-09-10 09:56:43
[comment_date_gmt] => 2020-09-10 06:56:43
[comment_content] => איך יודעים שהבצק תפח מספיק? לוחצים ו.. הבצק צריך לחזור או צריך להישאר חור? תודה
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[comment_date] => 2020-07-12 12:02:27
[comment_date_gmt] => 2020-07-12 09:02:27
[comment_content] => תודה רבה ענת!
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[comment_author] => ANAT NAVI
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[comment_date] => 2020-07-11 00:08:30
[comment_date_gmt] => 2020-07-10 21:08:30
[comment_content] => אני נמצאת בקנדה והחלות פשוט יוצאות מעדן. חבל שאין כאן סוגת הייתי שמחה להשתמש במגוון העשיר שיש לכם.
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[comment_date] => 2020-04-02 12:36:49
[comment_date_gmt] => 2020-04-02 09:36:49
[comment_content] => בתאל שלום, כן אפשר - היינו ממליצים להפחית מעט את הכמות כי המתיקות שלו חזקה יותר.
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[comment_date] => 2020-04-01 17:32:14
[comment_date_gmt] => 2020-04-01 14:32:14
[comment_content] => האם ניתן להחליף מסוכר דמררה לסוכר לבן ?
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[comment_date] => 2020-03-29 18:37:26
[comment_date_gmt] => 2020-03-29 15:37:26
[comment_content] => אורית שלום, כדי להמיר לשמרים יבשים מחלקים את הכמות לשלוש = כ-15 גרם שמרים יבשים
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[comment_date] => 2020-03-29 13:07:29
[comment_date_gmt] => 2020-03-29 10:07:29
[comment_content] => דדי שלום, יש מתכוני חלה ללא ביצים אך עדיף למצוא מתכון מתאים ולא לשנות מתכון עם ביצים. לדוגמא: https://www.sugat.com/recipes/vegan-challah/
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[comment_date] => 2020-03-27 14:16:46
[comment_date_gmt] => 2020-03-27 11:16:46
[comment_content] => היי, האם ניתן להכין ללא ביצים?
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-03-20 12:01:25
[comment_date_gmt] => 2020-03-20 10:01:25
[comment_content] => רציתי לדעת אם אפשר להמיר שמרים יבשים בשירים טריים ומה הכמות
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[comment_date] => 2020-03-09 08:19:52
[comment_date_gmt] => 2020-03-09 06:19:52
[comment_content] => מאיר שלום, ניתן להעלות מעט את כמות הסוכר. בתיאבון!
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[comment_date] => 2020-03-08 11:16:35
[comment_date_gmt] => 2020-03-08 09:16:35
[comment_content] => החלות יצאו לי מעט תפלות האם אפשר להגדיל את כמות הסוכר?
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[comment_author] => חיה ארגמן
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[comment_date] => 2019-10-13 13:13:02
[comment_date_gmt] => 2019-10-13 10:13:02
[comment_content] => הכנתי לפי המתכון במדויק, לחמניות. אין דברים כאלה. יצאו לחמניות חלום. תודה ארז.
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[comment_date] => 2018-11-22 21:34:16
[comment_date_gmt] => 2018-11-22 19:34:16
[comment_content] => תומר שלום, שתי התשובות חיוביות. בהצלחה ושבת שלום :-)
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[comment_date] => 2018-11-22 19:32:08
[comment_date_gmt] => 2018-11-22 17:32:08
[comment_content] => האם ניתן להתפיח את הבצק במקרר למשך הלילה ? והאם ניתן להחליף בשמן קנולה ? תודה :)
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[comment_date] => 2018-10-11 22:11:50
[comment_date_gmt] => 2018-10-11 19:11:50
[comment_content] => היי מירי, תודה רבה וברוכה הבאה!
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[comment_date] => 2018-10-11 11:12:02
[comment_date_gmt] => 2018-10-11 08:12:02
[comment_content] => רק עכשיו הצטרפתי ואני רואה מתכונים מדהימים ומאוווווווווווווווווווד מגרים
אני כבר מחכה לאכול ולהתענג :-)
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[comment_date] => 2017-09-08 00:07:22
[comment_date_gmt] => 2017-09-07 21:07:22
[comment_content] => תודה רבה חוה! שמחים לשמוע :-)
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[comment_date] => 2017-09-07 21:33:53
[comment_date_gmt] => 2017-09-07 18:33:53
[comment_content] => אני תמיד קונה דברי סוגת ונחמד שסוגת מגישה מתכונים ללוקוחותיה שתמשיך בדרך הזו גם לגבי עוגות פיצות וכולה ונאמר תודה
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[comment_date] => 2017-08-25 17:52:53
[comment_date_gmt] => 2017-08-25 14:52:53
[comment_content] => החלה אכן מצוינת אבל שתיים ורבע כוסות מדידה מים יצרו בצק רך מאוד כמעט נוזלי. נהגו בזהירות עם הרבע. הוסיפו רק אם יבש.
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[comment_date] => 2017-08-25 05:04:10
[comment_date_gmt] => 2017-08-25 02:04:10
[comment_content] => מכינה בקביעות. כל כך טעים שאני תמיד מכפילה כמות...
הבעל והילדים טורפים. תודה, מתכון מעולה!
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[comment_author] => מירב רוטבי
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[comment_date] => 2017-02-07 12:42:33
[comment_date_gmt] => 2017-02-07 10:42:33
[comment_content] => מתכון החלה הכי הכי טוב שהכנתי. הכי מדויק והכי טעים - תודות לארז הנפלא
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[comment_author] => עליזה
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[comment_date] => 2016-10-13 13:15:07
[comment_date_gmt] => 2016-10-13 10:15:07
[comment_content] => מתכון מעולה, מצליח בכל פעם, ומשדרג את המושג "חלה" .
תודה לך ארז.
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[comment_date] => 2016-09-02 13:37:55
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[comment_content] => המתכון לחלה הכי מדהימה שהכנתי ואני ממשיכה להכין אותה כבר שנים בבית שלי תודה לך ארז
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[comment_date] => 2021-05-15 11:50:46
[comment_date_gmt] => 2021-05-15 08:50:46
[comment_content] => הקמחים שלכם מעולים, המתכונים של ארז מהממים יוצא בצק סוף הדרך, ככ נעים למגע ונח לעשייה, שווה כל מאמץ, הנאה גלומה
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[comment_date] => 2021-02-03 15:33:37
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[comment_content] => עינת שלום, נכון שזה ההרגל הנפוץ אבל אופים מקצועיים כמו ארז קומרובסקי שוקלים את כל החומרים, כולל הנוזלים. הפתרון פשוט - בנוזלים כמו מים, חלב וכדומה, המשקל והנפח זהים, כך שאפשר להשתמש בשתי הצורות.
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[comment_date] => 2021-01-31 10:37:45
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[comment_content] => נוזלים מודדיםביחידות מדידה של מ"ל / ליטר ולא בגרם . יש לתקן ולהוסיף יחידות מידה מתאימות. זה לא נראה מקצועי.
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[comment_date] => 2021-05-10 13:54:59
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[comment_content] => תודה רבה על כל המתכונים יישר כח
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[comment_date] => 2021-05-08 22:56:11
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[comment_content] => חבל שלא כתבתם כמויות של מים בתוך השקיות קוקי.
האורז והחומוס לא התבשלו למרות ההשריה ולמרות החורים בשקיות.
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[comment_date] => 2021-05-07 11:56:20
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[comment_content] => מתכון מבאס
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[comment_date] => 2018-11-18 23:29:11
[comment_date_gmt] => 2018-11-18 21:29:11
[comment_content] => שלום אסתי
מה הוספת כדי להפוך את המתכון לפשטידה?
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[comment_date] => 2018-04-22 16:58:21
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[comment_content] => אסתי שלום, צר לנו שלא הצליח, יתכן שהיה צריך להוסיף מעט יותר מים אם התערובת יצאה יבשה.
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[comment_date] => 2018-04-20 09:52:45
[comment_date_gmt] => 2018-04-20 06:52:45
[comment_content] => שלום, לצערי אני לא הצלחתי עם המתכון. החומרים לא נדבקו אחד לשני ולא ניתן היה ליצור קבאב. הוספתי כמה חומרים והפכתי הכל לפשטידה....
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[comment_date] => 2017-11-03 09:56:53
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[comment_content] => ברקת שלום, זה בדיוק הקאץ' - לא עושים אף אחד מהדברים האלה. למעשה כל חומרי הקבבונים כבר מבושלים, רק יוצרים את הצורה ומכניסים למקרר להתייצבות. ה"רוטב" הוא תערובת תיבול (סעיף 2) שמוסיפים לסיר בסעיף 3. בהצלחה!
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[comment_date] => 2017-11-03 09:13:32
[comment_date_gmt] => 2017-11-03 07:13:32
[comment_content] => שלום, לא הבנתי האם מטגנים את הקבבונים או שאופים אותם או מבשלים ברוטב הזה?
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[comment_date] => 2021-04-30 16:55:32
[comment_date_gmt] => 2021-04-30 13:55:32
[comment_content] => מתכון מעולה, טעימות מאוד. תודה רבה
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[comment_date] => 2020-06-16 19:50:55
[comment_date_gmt] => 2020-06-16 16:50:55
[comment_content] => חוץ מה סוכר עצמו הכל בסדר. סוכר חום כבר יותר טוב.
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[comment_date] => 2021-04-28 06:28:03
[comment_date_gmt] => 2021-04-28 03:28:03
[comment_content] => זה ממש לא מקסיקני. ככה לא אוכלים אותם במקסיקו
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[comment_date] => 2021-04-27 22:37:34
[comment_date_gmt] => 2021-04-27 19:37:34
[comment_content] => יצא מעולהההה
קריספי מבחוץ ורך מבפנים.
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[comment_author] => מרים גלבך
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[comment_date] => 2021-01-07 18:22:34
[comment_date_gmt] => 2021-01-07 16:22:34
[comment_content] => ננננפפפפללללאאאא תודהההההההההההההההההההההה
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[comment_date] => 2021-04-26 21:28:38
[comment_date_gmt] => 2021-04-26 18:28:38
[comment_content] => פטריות יהיו נהדרות!
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[comment_date] => 2021-04-25 17:09:35
[comment_date_gmt] => 2021-04-25 14:09:35
[comment_content] => מה יכול להיות תחליף לחצילים? או שפשוט לא לשים חצילים?
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[comment_date] => 2021-04-20 23:48:35
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[comment_content] => היי בתאל, יכול להיות שהשמרים לא היו תקינים.
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[comment_date] => 2021-04-08 19:15:00
[comment_date_gmt] => 2021-04-08 16:15:00
[comment_content] => משהו מוזר! הבצק בכלל לא תפח לי!
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[comment_date] => 2021-04-20 23:47:50
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[comment_content] => בהחלט!
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[comment_date] => 2021-04-11 10:19:20
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[comment_content] => אפשר על המנגל ?
חג שמח!
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[comment_date] => 2021-03-03 20:04:54
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[comment_content] => כן אפשר
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] =>
[comment_author_IP] => 2a00:a040:19a:4743:134:f354:ff10:49c2
[comment_date] => 2021-03-03 20:04:44
[comment_date_gmt] => 2021-03-03 18:04:44
[comment_content] => כן אפשרי
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[comment_author] => ארנה גלן
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[comment_author_url] => http://
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[comment_date] => 2021-03-01 20:16:43
[comment_date_gmt] => 2021-03-01 18:16:43
[comment_content] => אפשר להכין את השיפודים בתנור?
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[comment_author] => אלי יחזק-אל
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[comment_date] => 2021-03-01 12:26:43
[comment_date_gmt] => 2021-03-01 10:26:43
[comment_content] => האם ניתן להקפאה לאחר הטיגון, וחימום במיקרו ?
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[comment_date] => 2021-04-20 23:47:25
[comment_date_gmt] => 2021-04-20 20:47:25
[comment_content] => היי אפי, יש בתערובת פירורי לחם שסופחים רטיבות מיותרת והם אמורים להספיק בדיוק כמו במתכון, אלא אם נשארו מים עודפים בעדשים או באורז.
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[comment_date] => 2021-04-16 13:16:31
[comment_date_gmt] => 2021-04-16 10:16:31
[comment_content] => צריך לרשום שאם העיסה רטובה צריך לשים קמח או משהו אחר.
חבל
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[comment_author] => Rachel Segal
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[comment_date] => 2021-04-11 11:43:44
[comment_date_gmt] => 2021-04-11 08:43:44
[comment_content] => Rachel Segal בטח השף לא אוכל את הדבר הזה
😨😨😨😨🤣🤣🤣
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[comment_date] => 2021-04-07 17:09:20
[comment_date_gmt] => 2021-04-07 14:09:20
[comment_content] => היי סוזן, השמן נועד בעיקר לשמר את הבצק מהתייבשות ופחות נספג במאפה עצמו. אבל כמובן שאפשר לבחור במתכוני מאפים אחרים :-)
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[comment_date] => 2021-04-06 09:31:51
[comment_date_gmt] => 2021-04-06 06:31:51
[comment_content] => הייתי מנסה , מבחינת המרכיבים מעניין, אבל כמות השמן מרתיעה אותי , המשמעות היא נזק ממשי לגוף.
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[comment_date] => 2021-04-06 19:37:35
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[comment_content] => תודה
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[comment_date] => 2021-04-04 20:19:43
[comment_date_gmt] => 2021-04-04 17:19:43
[comment_content] => היי חוה, אין צורך להקציף. מכניסים את הביצים לתערובת בזו אחר זו תוך כדי טריפה נמרצת, כדי שהחום לא יבשל את הביצים.
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[comment_date] => 2021-04-01 16:07:23
[comment_date_gmt] => 2021-04-01 13:07:23
[comment_content] => האם צריך להקציף את הביצים?
מכניסים אותם לשוקולד המומס לאחר קירור?
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[comment_date] => 2018-04-03 14:46:17
[comment_date_gmt] => 2018-04-03 11:46:17
[comment_content] => נגה שלום, שמן אגוזים הוא לרוב שמן ארומטי שמשתמשים בו לתיבול. אם את מעדיפה, אפשר להחליף את החמאה במחמאה או בשמן קוקוס.
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[comment_date] => 2018-04-02 22:29:56
[comment_date_gmt] => 2018-04-02 19:29:56
[comment_content] => האם אפשר לשים שמן אגוזים במקום חמאה?
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[comment_date] => 2018-04-02 15:57:03
[comment_date_gmt] => 2018-04-02 12:57:03
[comment_content] => ליאור שלום, כוס ורבע סוכר.
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[comment_type] => comment
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[comment_author] => ליאור
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[comment_date] => 2018-04-01 19:03:53
[comment_date_gmt] => 2018-04-01 16:03:53
[comment_content] => על כמה כוסות סוכר מדובר?
[comment_karma] => 0
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[comment_date] => 2018-04-01 14:26:19
[comment_date_gmt] => 2018-04-01 11:26:19
[comment_content] => נונה שלום, לתבנית מרובעת בגודל של כ-24 ס"מ.
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[comment_author] => נונה נונה
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-03-29 19:03:28
[comment_date_gmt] => 2018-03-29 16:03:28
[comment_content] => מדובר על אינגליש קייק או תבנית מרובעת?
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[comment_date] => 2018-03-28 15:22:22
[comment_date_gmt] => 2018-03-28 12:22:22
[comment_content] => שני שלום, קשה לנו להעריך בדיוק מבחינת מנות אבל המתכון יתאים לתבנית ריבועית בגדול 24X24 ס"מ.
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[comment_date] => 2018-03-28 14:01:11
[comment_date_gmt] => 2018-03-28 11:01:11
[comment_content] => כמה מנות המתכון מספק?
[comment_karma] => 0
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[comment_date] => 2018-03-20 22:10:53
[comment_date_gmt] => 2018-03-20 20:10:53
[comment_content] => אלכסנדר שלום, אם תפחית את החמאה בחצי ותוציא את קמח המצה כנראה שהמתכון פחות יעבוד.. זה ישפיע משמעותית על המרקם. אפשר לנסות להחליף את מחצית החמאה ברסק תפוחים ללא סוכר ואת קמח המצה בעוד קמח תפוחי אדמה, אבל לא ניסינו.. ספר לנו איך יצא אם תנסה.
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[comment_date] => 2018-03-20 14:40:04
[comment_date_gmt] => 2018-03-20 12:40:04
[comment_content] => האם אפשר לתת פחות חמאה- 100 גרם, אך זה ישפיע על כמות הביצים?
אם אני לא יכול להשתמש בקמח מצה, אפשר בלי?
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[comment_date] => 2018-01-14 17:51:15
[comment_date_gmt] => 2018-01-14 15:51:15
[comment_content] => בהחלט אפשרי.
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[comment_date] => 2018-01-02 09:41:36
[comment_date_gmt] => 2018-01-02 07:41:36
[comment_content] => אין לי אגוזים.. נראת מגרה מאוד!
אפשר בלי?
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[comment_author] => חוי ו
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[comment_date] => 2021-03-29 20:21:30
[comment_date_gmt] => 2021-03-29 17:21:30
[comment_content] => טעים
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[comment_date] => 2021-03-29 10:12:39
[comment_date_gmt] => 2021-03-29 07:12:39
[comment_content] => עוגיות מעולות
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[comment_author] => רותל׳ה
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-04-01 02:46:00
[comment_date_gmt] => 2019-03-31 23:46:00
[comment_content] => לעשות עם כפית בגודל של פקק קולה על 160 רבע שעה ולאחסן במקרר בצנצנת אטומה , עדיף עם גרידת תפוז.
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[comment_date] => 2021-03-22 00:20:08
[comment_date_gmt] => 2021-03-21 22:20:08
[comment_content] => היי, מעבירים למקרר ללילה או מפשירים בחוץ תוך שעה.
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[comment_date] => 2021-03-19 12:11:13
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[comment_content] => אם מקפיאים את 5 כדורי הבצק הנותרים ורוצים להפשיר בעתיד, מה התהליך?
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[comment_date] => 2021-03-22 00:19:50
[comment_date_gmt] => 2021-03-21 22:19:50
[comment_content] => בהחלט
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[comment_date] => 2021-03-21 14:15:57
[comment_date_gmt] => 2021-03-21 12:15:57
[comment_content] => אפשר עם קינואה לבנה ?
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[comment_author_IP] => 217.132.26.243
[comment_date] => 2020-08-25 08:45:57
[comment_date_gmt] => 2020-08-25 05:45:57
[comment_content] => היי סנדרה, עקרונית כן אבל חשוב שהמים לא יתעפשו, במיוחד בחום הזה. אז אם אפשר להחליף אותם כל כמה שעות ואם לא, פשוט להשרות במקרר.
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[comment_date] => 2020-08-24 18:57:04
[comment_date_gmt] => 2020-08-24 15:57:04
[comment_content] => האם אפשר השריה של יותר מ-4 שעות? השריה של יום?
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[comment_date] => 2020-04-02 12:37:52
[comment_date_gmt] => 2020-04-02 09:37:52
[comment_content] => היי ליאת, כן אפשר אבל לא חובה.
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[comment_date] => 2020-04-02 10:51:19
[comment_date_gmt] => 2020-04-02 07:51:19
[comment_content] => האם צריך לשטוף את העדשים אחרי ההשרייה..?
תודה
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[comment_date] => 2019-01-16 11:27:34
[comment_date_gmt] => 2019-01-16 09:27:34
[comment_content] => יצא אליפות!! טעים קל ובריא
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[comment_date] => 2018-06-13 19:25:46
[comment_date_gmt] => 2018-06-13 16:25:46
[comment_content] => עוד מתכון מצוין של סוגת!
הכנתי וכל בני הבית מאוד אהבו, לא רק הטבעונים.
הבת החיילת לקחה איתה קפוא לבסיס לחמם בטוסטר אובן..
ממליצה בחום!
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[comment_date] => 2018-06-07 17:20:49
[comment_date_gmt] => 2018-06-07 14:20:49
[comment_content] => המתכון נראה מעולה, אשמח להכין לביתי הצמחונית.(וגם לנו..) תודה לכם
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[comment_date] => 2017-09-12 19:29:56
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[comment_content] => היי אלית, זה כל הטריק של המתכון :-) בדיוק כמו שמכינים פלאפל, העמילן הטבעי שבעדשים קושר את התערובת. זה יוצא מצוין!
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[comment_date] => 2017-09-12 17:18:46
[comment_date_gmt] => 2017-09-12 14:18:46
[comment_content] => האם לא צריך לבשל את העדשים?
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[comment_date] => 2017-07-14 15:47:33
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[comment_content] => מתכון פצצה
כולם עפו על זה בבית
אני טיגנתי אותם והשתמשתי בשקית זילוף , מה שהקל לגמרי להגיע לצורה עגולה מושלמת.
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[comment_author] => הדס א
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[comment_date] => 2017-04-25 14:55:57
[comment_date_gmt] => 2017-04-25 11:55:57
[comment_content] => יצא ממש טעים, תודה!
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[comment_date] => 2017-02-28 21:51:34
[comment_date_gmt] => 2017-02-28 19:51:34
[comment_content] => אתי שלום, יתכן שלא טחנת מספיק את העדשים המושרות ולכן התערובת נשארה פירורית ולא התאחדה. עוד אופציה שיכולה לקרות היא אם שמת כמות גדולה מדי של קינואה שמנעה מהעדשים "לתפוס" את הקציצה. או שזמן האפייה לא הספיק.. במידה וכן - הקציצות אמורות לצאת מוצקות ויציבות.
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[comment_date] => 2017-02-27 20:38:25
[comment_date_gmt] => 2017-02-27 18:38:25
[comment_content] => אפיתי את ההמבורגר והוא התפרק כאשר הפכתי אותו. מדוע?
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[comment_date] => 2016-10-17 08:36:09
[comment_date_gmt] => 2016-10-17 05:36:09
[comment_content] => מתכון קל, טעים ובריא, שכל מי שטעם אהב.
תודה לך!!!
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[comment_author] => Ori Shavit
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[comment_date] => 2016-07-31 01:28:51
[comment_date_gmt] => 2016-07-30 22:28:51
[comment_content] => זה בהחלט אפשרי, בורגול מבושל/מושרה כמובן.
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[comment_date] => 2016-07-29 07:45:57
[comment_date_gmt] => 2016-07-29 04:45:57
[comment_content] => יש אופציה להחליף את הקינואה בבורגול?
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[comment_date] => 2021-03-17 17:56:05
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[comment_content] => מדהים טעים 😋 וקליל תודה🌹
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[comment_date] => 2021-03-17 13:31:05
[comment_date_gmt] => 2021-03-17 11:31:05
[comment_content] => היי אפרת, עגול בהחלט, לטעמנו עדיף פרסי מבסמטי, כי הוא עמילני ו"דביק" יותר.
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[comment_date] => 2021-03-15 06:46:49
[comment_date_gmt] => 2021-03-15 04:46:49
[comment_content] => איזה עוד סוגי אורז מתאימים פה ?
עגול? בסמטי ?
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[comment_date] => 2021-03-17 13:31:44
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[comment_content] => אפשר לוותר על קימוח הקציצות או לקמח בקמח מצה :-)
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[comment_date] => 2021-03-17 13:31:22
[comment_date_gmt] => 2021-03-17 11:31:22
[comment_content] => נועד רק לקימוח קל של הקציצות.
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[comment_date] => 2021-03-14 12:03:53
[comment_date_gmt] => 2021-03-14 10:03:53
[comment_content] => איפה הקמח?אני טועה?
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[comment_date] => 2021-03-14 12:02:03
[comment_date_gmt] => 2021-03-14 10:02:03
[comment_content] => מתכון לפסח?
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[comment_date] => 2021-02-22 19:12:07
[comment_date_gmt] => 2021-02-22 17:12:07
[comment_content] => צילה שלום, פחות מומלץ כי התערובת שלהן רכה למדי. אפשר לייצב אותן עם פירורי לחם ואז להבריש או לרסס בשמן ולאפות ב-200 מעלות.
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-02-20 12:43:36
[comment_date_gmt] => 2021-02-20 10:43:36
[comment_content] => אפשר את אותן קציצות גם לאפות?
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[comment_date] => 2021-03-06 20:09:12
[comment_date_gmt] => 2021-03-06 18:09:12
[comment_content] => הכמות היא לפני ההשרייה.
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[comment_date] => 2021-03-04 13:40:27
[comment_date_gmt] => 2021-03-04 11:40:27
[comment_content] => שתי כוסות עדשים, הכוונה לפני או אחרי השרייה?
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[comment_date] => 2021-02-08 20:43:04
[comment_date_gmt] => 2021-02-08 18:43:04
[comment_content] => היי יעל, פטריות אפשר להחליף בפטריות מיובשות אחרות, אבל זרעי צ'יה חשובים לייצוב התערובת. אפשר אולי להשתמש במקום בשיבולת שועל, המרקם קצת ישתנה.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-02-08 10:07:47
[comment_date_gmt] => 2021-02-08 08:07:47
[comment_content] => מה עושים אם אין לי פטריות שטאקה וזרעי צ'יה זמינים? ואני רוצה להכין את ההמבורגר..
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[comment_date] => 2021-03-03 20:05:35
[comment_date_gmt] => 2021-03-03 18:05:35
[comment_content] => כן, אפשרי.
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[comment_date] => 2021-03-01 21:35:29
[comment_date_gmt] => 2021-03-01 19:35:29
[comment_content] => האם ניתן להחליף טיגון באפיה בתנור?
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[comment_date] => 2021-02-21 17:35:25
[comment_date_gmt] => 2021-02-21 15:35:25
[comment_content] => היי, הכמות הנכונה היא כף, המתכון יתוקן. תודה על תשומת הלב!
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[comment_date] => 2021-02-14 17:13:32
[comment_date_gmt] => 2021-02-14 15:13:32
[comment_content] => תודה על תשומת הלב - זו אכן כף, המתכון תוקן.
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[comment_type] => comment
[comment_parent] => 3525
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[comment_author] => אנונימי
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-02-10 19:24:38
[comment_date_gmt] => 2021-02-10 17:24:38
[comment_content] => בסרטון נאמר כף מלח בעוד במתכון רשום חצי כפית
[comment_karma] => 0
[comment_approved] => 1
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[comment_date] => 2021-02-10 19:24:35
[comment_date_gmt] => 2021-02-10 17:24:35
[comment_content] => בסרטון נאמר כף מלח בעוד במתכון רשום חצי כפית
[comment_karma] => 0
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[comment_date] => 2020-05-17 16:55:47
[comment_date_gmt] => 2020-05-17 13:55:47
[comment_content] => הלית שלום, בדקנו עם השף - אין טעות במתכון, ייתכן שיש הבדלים בין קמחים ולכן כמובן אם יש צורך אפשר להוסיף.
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[comment_type] => comment
[comment_parent] => 2781
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[comment_author] => הלית
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[comment_author_url] => http://
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[comment_date] => 2020-05-16 12:01:07
[comment_date_gmt] => 2020-05-16 09:01:07
[comment_content] => יש טעות במתכון.
אני עושה כרגע ואין מצב שרק 3 כוסות מים. הקמח הזה "שותה".
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[comment_date] => 2020-05-07 16:49:31
[comment_date_gmt] => 2020-05-07 13:49:31
[comment_content] => פאולה שלום, תהליך ההחלפה קצת מורכב, מצאנו לך הסבר ברשת שנשמע די ברור: https://sourbaking.wordpress.com/2015/05/04/איך-להחליף-את-השמרים-במחמצת-במתכון/
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[comment_parent] => 2737
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-05-07 13:08:47
[comment_date_gmt] => 2020-05-07 10:08:47
[comment_content] => איך מחליפה את השמרים במחמצת? כמה מחמצת?
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 0
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[comment_author] => לנה
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[comment_author_url] => http://
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[comment_date] => 2017-12-12 10:11:10
[comment_date_gmt] => 2017-12-12 08:11:10
[comment_content] => בכלל לא סגנון רוסי.
לחם רוסי עושים עם מחמצת תבעית ומיים רגילים. כל התהליך לוקח עד 12 שעות 5 שעות התקררות.
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[comment_date] => 2017-11-19 10:17:30
[comment_date_gmt] => 2017-11-19 08:17:30
[comment_content] => טובה וציון, תודה על התגובות, כרגע באתר אין לנו מתכון 100% קמח שיפון אבל נשקול אפשרות להוסיף בהמשך. יום נפלא
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[comment_parent] => 788
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[comment_date] => 2017-11-18 19:22:41
[comment_date_gmt] => 2017-11-18 17:22:41
[comment_content] => אני מצטרפת לבקשתה של אביטל. אשמח למתכונים עם קמח שיפון מלא ללא תוספת קמחים אחרים.
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[comment_author] => ציון אביטל
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[comment_author_url] => http://
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[comment_date] => 2017-06-20 22:20:26
[comment_date_gmt] => 2017-06-20 19:20:26
[comment_content] => שלום. אני משתמש ותיק בקמח שיפון שלכם ומאוד מרוצה. חבל שאתם לא מציעים גם מתכון ללחם שיפון ללא קמח לבן או קמח אחר כלשהו. מדוע לקלקל את הלחם עם קמח נחות ומזיק?
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[comment_author_url] => http://
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[comment_date] => 2021-02-12 18:32:48
[comment_date_gmt] => 2021-02-12 16:32:48
[comment_content] => ממש טעים! הבנות שלי עפות על זה עם עוף מוקפץ בתוך טורטיה
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[comment_author] => שחר אפריקנו
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[comment_author_url] => http://
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[comment_date] => 2021-01-05 18:05:58
[comment_date_gmt] => 2021-01-05 16:05:58
[comment_content] => אני אוהב אוכל מקסיקני 🌯🌮 בטירוף!!!!
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[comment_author] => שי לי
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-02-08 14:12:21
[comment_date_gmt] => 2021-02-08 12:12:21
[comment_content] => יש את המתכון באינסטגרם של נוף עוטמאנה
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[comment_author_url] =>
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[comment_date] => 2021-02-03 15:34:06
[comment_date_gmt] => 2021-02-03 13:34:06
[comment_content] => אושרת שלום, אפשר להוסיף עוד פטרוזיליה או עשב תיבול אחר שאת אוהבת.
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[comment_date] => 2021-02-01 19:39:56
[comment_date_gmt] => 2021-02-01 17:39:56
[comment_content] => אם אין לי סלרי
יש תחליף או שמוותרים?
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[comment_author_IP] => 2a00:a040:19a:4743:f011:9ee8:a78f:fd25
[comment_date] => 2021-01-27 22:34:51
[comment_date_gmt] => 2021-01-27 20:34:51
[comment_content] => הקציצות עצמן ברוטב והאורז אכן מתאדה בתוך הסיר ומתבשל.
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[comment_date] => 2021-01-26 11:45:11
[comment_date_gmt] => 2021-01-26 09:45:11
[comment_content] => היי, אין צורך.להפוך את הקציצות ברוטב? חצי מתבשלת ברוטב וחצי מאדים?
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[comment_date] => 2021-01-23 17:40:57
[comment_date_gmt] => 2021-01-23 15:40:57
[comment_content] => גיא שלום, בהחלט ניתן.
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[comment_date] => 2021-01-23 17:40:47
[comment_date_gmt] => 2021-01-23 15:40:47
[comment_content] => היי יערה, אפשר להשתמש בתחליף בשר טחון כמו ביונד מיט או מוצרים מקבילים.
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[comment_date] => 2021-01-23 17:37:39
[comment_date_gmt] => 2021-01-23 15:37:39
[comment_content] => אושרת שלום, פשוט מוותרים על התהליך של בישול השעועית ומעבירים אותה לסיר הרוטב בשלב המתאים.
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[comment_type] => comment
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[comment_author_IP] => 2a00:a040:19a:4743:f011:9ee8:a78f:fd25
[comment_date] => 2021-01-23 17:33:29
[comment_date_gmt] => 2021-01-23 15:33:29
[comment_content] => עליזה שלום, מדוע אינך מצליחה לראות את המתכון?
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[comment_date] => 2021-01-23 00:10:12
[comment_date_gmt] => 2021-01-22 22:10:12
[comment_content] => וואווו! נראה מדהים! וגם טעים. חייבת להכין. קצת קשה לראות בברור את המתכון. יש אפשרות למצוא אותו במקום אחר? 💕❤️🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
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[comment_date] => 2021-01-20 17:43:05
[comment_date_gmt] => 2021-01-20 15:43:05
[comment_content] => איך המתכון משתנה אם אני משתמשת בשעועית אדומה קפואה?
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[comment_date] => 2021-01-19 17:35:23
[comment_date_gmt] => 2021-01-19 15:35:23
[comment_content] => היי,
יש תחליף להכין את הקציצות ללא בשר?
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[comment_author] => גיא
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-01-17 14:17:33
[comment_date_gmt] => 2021-01-17 12:17:33
[comment_content] => אפשר להשתמש בבשר בקר במקום הפרגית?
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[comment_approved] => 1
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[comment_type] => comment
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[stars] => 5
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] =>
[comment_author_IP] => 2a00:a040:19a:4743:f894:ed34:c3e9:8c18
[comment_date] => 2021-01-16 22:33:36
[comment_date_gmt] => 2021-01-16 20:33:36
[comment_content] => נטלי שלום, הבסמטי נותן את אפקט הקיפוד בצורה הכי מוצלחת. אפשר להכין גם עם פרסי או יסמין.
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[comment_type] => comment
[comment_parent] => 3459
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-01-16 21:54:54
[comment_date_gmt] => 2021-01-16 19:54:54
[comment_content] => אפשר להשתמד באורז אחר?
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 0
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[comment_author_url] =>
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[comment_date] => 2021-01-16 20:12:18
[comment_date_gmt] => 2021-01-16 18:12:18
[comment_content] => ענבל שלום, אין צורך לבשל, רק להשרות לפי ההנחיות.
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[comment_approved] => 1
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[comment_type] => comment
[comment_parent] => 3446
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-01-14 15:56:23
[comment_date_gmt] => 2021-01-14 13:56:23
[comment_content] => היי
את האורז צריך לבשל בנפרד או רק להשרות אותו??
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[comment_date] => 2021-01-14 08:55:38
[comment_date_gmt] => 2021-01-14 06:55:38
[comment_content] => היי הילה, בהחלט אפשר.
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[comment_type] => comment
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-01-13 20:11:35
[comment_date_gmt] => 2021-01-13 18:11:35
[comment_content] => האם אפשר להכין רק את הקציצות רוטב אחר זה יעבוד ?
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[comment_date] => 2021-01-30 22:17:50
[comment_date_gmt] => 2021-01-30 20:17:50
[comment_content] => חדוה שלום, מוזמנת לראות בקישור מגוון מתכונים עם קוסקוס https://www.sugat.com/%D7%AA%D7%95%D7%A6%D7%90%D7%95%D7%AA-%D7%97%D7%99%D7%A4%D7%95%D7%A9/?se=%D7%A7%D7%95%D7%A1%D7%A7%D7%95%D7%A1&type=recipes
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[comment_type] => comment
[comment_parent] => 3503
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[comment_author] => חדוה שם מלא
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-01-28 11:42:34
[comment_date_gmt] => 2021-01-28 09:42:34
[comment_content] => אפשר מתכון קוסקוס - לכל חיך שמתמכר אליו ?
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[comment_type] => comment
[comment_parent] => 681
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[comment_ID] => 2124
[comment_post_ID] => 8516
[comment_author] => דניאל
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-09-09 19:31:49
[comment_date_gmt] => 2019-09-09 16:31:49
[comment_content] => תתקדמי
[comment_karma] => 0
[comment_approved] => 1
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[comment_type] => comment
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[comment_author] => שושנה
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[comment_author_url] => http://
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[comment_date] => 2017-09-29 06:12:23
[comment_date_gmt] => 2017-09-29 03:12:23
[comment_content] => זה קוסקוס מוכן, סינטטי,מאריזה.
בשביל לקבל את הדבר האמיתי צריך להתאמץ קצת יותר ולקבל קוסוקוס שפשוט כל חיך מתמכר אליו
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[comment_author_url] =>
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[comment_date] => 2021-01-27 22:35:36
[comment_date_gmt] => 2021-01-27 20:35:36
[comment_content] => רחל שלום, אין צורך בשמן נוסף מכיוון שהמתכון מכיל שמנת מתוקה.
[comment_karma] => 0
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[comment_author] => רחל גנון21163
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2021-01-26 11:14:50
[comment_date_gmt] => 2021-01-26 09:14:50
[comment_content] => ללאשמן אןמרגרינה??
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[comment_date] => 2021-01-25 16:16:00
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[comment_content] => לאה שלום, יש גם שמנת מתוקה וגם חמוצה בעוגה. אפשר להחליף את השמנת המתוקה בשמנת צמחית או בקרם קוקוס ואת החמוצה ביוגורט סויה, למשל.
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[comment_date] => 2021-01-25 13:21:31
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[comment_content] => מה אפשר במקום החצי שמנת לאלו שלא אוכלים לקטוז?
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[comment_date] => 2020-02-05 21:18:38
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[comment_content] => רחל שלום, אפשר להמיר את השמנת המתוקה ואת השמנת החמוצה בכמות שווה של קרם קוקוס ולהוסיף כמה כפות של שמן קנולה או חמניות,
או אם מעדיפים להשתמש בשמנת מתוקה צמחית במקום. בהצלחה!
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[comment_date] => 2020-02-03 15:05:18
[comment_date_gmt] => 2020-02-03 13:05:18
[comment_content] => אם רוצים פרווה.
למה אפשר להמיר? תודה
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[comment_date] => 2021-01-27 14:25:11
[comment_date_gmt] => 2021-01-27 12:25:11
[comment_content] => מה עם אטריות? איך חרירה בלי...זה לא מספיק מרוקאי חחח
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[comment_date] => 2020-04-12 12:45:25
[comment_date_gmt] => 2020-04-12 09:45:25
[comment_content] => יצא סופר טעים, אחד הטובים שלכם! :)
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[comment_date] => 2019-10-14 21:38:37
[comment_date_gmt] => 2019-10-14 18:38:37
[comment_content] => קורין שלום, צודקת, זה לא מצויין במתכון. אם רוצים מתחילים בטיגון המרכיבים לפני הוספת המים. תודה על תשומת הלב.
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[comment_date] => 2019-10-12 17:01:21
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[comment_content] => למה השמן?קורין
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[comment_date] => 2021-01-25 22:41:01
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[comment_content] => שירה שלום, אפשרי אך יידרש יותר מאמץ כדי להטמיע את החמאה בבצק באופן חלק.
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[comment_date] => 2021-01-25 21:37:59
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[comment_content] => שלום, האם ניתן להכין את הבצק בלישה ידנית?
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[comment_date] => 2021-01-25 16:15:08
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[comment_content] => רונה שלום, אפשר לנסות - למרות שלטעמנו השעועית השחורה נימוחה יותר ומתאימה יותר מבחינת המרקם.
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[comment_date] => 2021-01-25 15:32:54
[comment_date_gmt] => 2021-01-25 13:32:54
[comment_content] => האם אפשר להחליף את השעועית השחורה בעדשים שחורות?
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[comment_date] => 2020-11-13 11:26:57
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[comment_content] => אורית שלום, תוכלי לראות את המוצר כאן https://www.sugat.com/products/black-beans/
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[comment_date] => 2020-11-12 21:09:25
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[comment_content] => מה זה שעועית שחורה? יש לי שעועית בצבע בורדו האם זה זה?
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[comment_date] => 2020-11-12 17:06:46
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[comment_content] => תודה יערית, השיבולת שועל היא למעשה הקמח שמייצב את התערובת. כנראה שאפשר להחליף בקמח אחר אבל לא ניסינו.
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[comment_date] => 2020-11-12 17:06:13
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[comment_content] => היי, השעועית לפני הבישול.
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[comment_date] => 2020-11-12 10:57:49
[comment_date_gmt] => 2020-11-12 08:57:49
[comment_content] => נראה מעניין ושוקולדי, מה אפשר להשים במקום קוואקר?
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[comment_date] => 2020-11-11 17:11:33
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[comment_content] => הי האם הכוס שעועית היא לפני ההשריה והבשיול? או כוס לאחר שבושלה?
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[comment_date] => 2021-01-17 12:32:08
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[comment_content] => מיקה שלום, זו מילה ערבית שמתייחסת לכל מה שהוסיפו לו תיבול, הכוונה למשפחה גדולה של סלטים וממרחים, בדרכ קרים.
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[comment_content] => אסנת שלום, אין צורך לבשל - משהים את הגרישה עם כל החומרים לספיגת נוזלים, כך היא תתרכך.
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[comment_date] => 2021-01-15 06:48:40
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[comment_content] => מה זה מת'בל?
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[comment_date] => 2021-01-14 17:35:53
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[comment_content] => צריך לבשל את הגרישה( בורגל)? או להכניס אותה ככה יבשה לתערובת
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[comment_date] => 2021-01-16 20:10:09
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[comment_content] => נהדר! תודה פנינה
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[comment_date] => 2021-01-16 16:43:00
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[comment_content] => מעולה. עשיתי בדיוק לפי ההוראות. אהבו מאוד והמלצתי לחברות. מרק עשיר ומשביע. תודה.
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[comment_date] => 2020-12-05 14:25:25
[comment_date_gmt] => 2020-12-05 12:25:25
[comment_content] => תבשיל מעולה, גם הילדים אהבו.
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[comment_date] => 2020-03-25 03:10:58
[comment_date_gmt] => 2020-03-25 01:10:58
[comment_content] => מתכון מעולה. תודה!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-12-21 11:51:00
[comment_date_gmt] => 2019-12-21 09:51:00
[comment_content] => מצטרפת לג’ני
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[comment_date] => 2019-11-18 21:21:46
[comment_date_gmt] => 2019-11-18 19:21:46
[comment_content] => ג'ני שלום, תודה על המשוב, נבדוק מה אפשר לעשות. תודה!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-11-18 08:37:49
[comment_date_gmt] => 2019-11-18 06:37:49
[comment_content] => חבל שלא ניתן לשלוח מפה למייל .. או לשתף לוואטסאפ.
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[comment_date] => 2021-01-13 15:01:00
[comment_date_gmt] => 2021-01-13 13:01:00
[comment_content] => היי סיגל, יש הרבה מתכונים, הבסיס תמיד בצל, גזר וסלרי. ראי למשל כאן https://www.sugat.com/recipes/vegetable-broth/
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[comment_date] => 2021-01-12 18:41:08
[comment_date_gmt] => 2021-01-12 16:41:08
[comment_content] => איך מכינים ציר ירקות?
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[comment_date] => 2019-06-04 15:56:55
[comment_date_gmt] => 2019-06-04 12:56:55
[comment_content] => גיא שלום, ניתן למצוא אורז ארבוריו בסניפי רמי לוי, קשת טעמים ויוחננוף בכפר סבא.
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-06-03 14:33:50
[comment_date_gmt] => 2019-06-03 11:33:50
[comment_content] => ראיתי שגם בכפר סבא אין. איפה אפשר למצוא?
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[comment_date] => 2019-02-09 18:43:29
[comment_date_gmt] => 2019-02-09 16:43:29
[comment_content] => לילי שלום, אנא כתבי לנו היכן את מתגוררת על מנת שנוכל לבדוק. תודה
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[comment_date] => 2019-02-08 11:52:55
[comment_date_gmt] => 2019-02-08 09:52:55
[comment_content] => למה אין בנמצא אורז ארבוריו?!
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[comment_author_url] => http://
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[comment_date] => 2021-01-12 14:25:38
[comment_date_gmt] => 2021-01-12 12:25:38
[comment_content] => ממש טעים!
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[comment_date] => 2020-01-05 20:36:20
[comment_date_gmt] => 2020-01-05 18:36:20
[comment_content] => מושלם ובריא
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-10-27 16:55:01
[comment_date_gmt] => 2019-10-27 14:55:01
[comment_content] => מתכון מעולה!! אחד הסלטים הנדירים שאכלתי
[comment_karma] => 0
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[comment_date] => 2018-12-19 21:55:12
[comment_date_gmt] => 2018-12-19 19:55:12
[comment_content] => ויויאן שלום, חומרי הרוטב מצויינים במתכון למעלה:
3-4 כפות שמן זית
מיץ מ-1 לימון
1/2 כפית חרדל גרגירים
1 כפית מלח
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-12-19 17:07:01
[comment_date_gmt] => 2018-12-19 15:07:01
[comment_content] => מה הוא הרוטב? תודה
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[comment_date] => 2021-01-09 18:16:38
[comment_date_gmt] => 2021-01-09 16:16:38
[comment_content] => ורד שלום, אפשר לוותר על הביצה ולהוסיף עוד כפית אבקת אפייה.
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[comment_author] => ורד
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[comment_date] => 2021-01-08 09:01:15
[comment_date_gmt] => 2021-01-08 07:01:15
[comment_content] => אפשר להכין את הבצק בלי לשים את הביצה? ואם לא אפשר לשין משהו אחר במקום?
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[comment_date] => 2021-01-02 22:25:45
[comment_date_gmt] => 2021-01-02 20:25:45
[comment_content] => עודד שלום, פחות מומלץ לצפות בשיבולת שועל דקה, עדיף שומשום או פרג.
צריך לחכות עד שהחלה התקררה, לפחות חצי שעה.
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[comment_date] => 2021-01-01 19:11:15
[comment_date_gmt] => 2021-01-01 17:11:15
[comment_content] => האם אפשר לצפות בשיבולת שועל דקה? ציפוי אחר?
כמה זמן מומלץ לחכות אחרי שהוצאנו מהתנור?
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[comment_date] => 2020-10-25 07:21:18
[comment_date_gmt] => 2020-10-25 05:21:18
[comment_content] => אניטה שלום, אפשר להחליף את החלב בחלב שקדים/סויה וכדומה ללא תוספת סוכר ואת היוגורט ביוגורט סויה.
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[comment_date] => 2020-10-23 11:37:58
[comment_date_gmt] => 2020-10-23 08:37:58
[comment_content] => ואם רוצים להכין את החלה פרווה מה לשים במקום יוגורט והחלב?
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[comment_date] => 2021-01-08 08:42:29
[comment_date_gmt] => 2021-01-08 06:42:29
[comment_content] => היי שילי, אפשר אבל לא היינו מכינים יותר מיום מראש.
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[comment_date] => 2021-01-07 14:59:34
[comment_date_gmt] => 2021-01-07 12:59:34
[comment_content] => אפשר להכין אותה יום קודם?
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[comment_date] => 2019-08-27 20:06:12
[comment_date_gmt] => 2019-08-27 17:06:12
[comment_content] => תודה שלי! עוד לא נתקלנו בשאלה מוזרה כל כך :-) אבל בהחלט אפשר
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[comment_author] => שלי ק. ג.
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[comment_date] => 2019-08-27 17:30:58
[comment_date_gmt] => 2019-08-27 14:30:58
[comment_content] => נראה נורא טעים! אפשר לא לשים שוקולד מעל?
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[comment_date] => 2021-01-02 21:37:37
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[comment_content] => שרון שלום, אין לנו כמות מדוייקת מכיוון שזה ממש תלוי בגודל המדוייק של המרכיבים - המים צריכים להגיע בדיוק עד לגובה של התכולה. אם נראה שחסרים מים, תמיד אפשר להוסיף מעט כדי שהקדרה לא תתייבש.
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[comment_date] => 2021-01-01 08:40:43
[comment_date_gmt] => 2021-01-01 06:40:43
[comment_content] => מה כמות המדויקת של המים שמוסיפים?
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[comment_date] => 2020-03-03 16:45:43
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[comment_content] => טל שלום, בהחלט ניתן להוסיף ביצים, להשקיע אותן באורז ולהכניס לתנור. מומלץ להשתמש בביצים קשות שכבר בושלו מראש.
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[comment_date] => 2020-03-01 21:14:12
[comment_date_gmt] => 2020-03-01 19:14:12
[comment_content] => ניתן להוסיף ביצים לבישול הלילי ? ואם כן מתי?
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[comment_date] => 2019-12-12 22:20:18
[comment_date_gmt] => 2019-12-12 20:20:18
[comment_content] => נראה פצצה
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[comment_date] => 2019-05-16 19:40:17
[comment_date_gmt] => 2019-05-16 16:40:17
[comment_content] => ענבר שלום, שימי לב שבסעיף 4 מצויין שמכסים את הסיר. בהצלחה!!
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[comment_date] => 2019-05-16 18:27:23
[comment_date_gmt] => 2019-05-16 15:27:23
[comment_content] => האם צריך לכסות את הסיר בתנור או להשאיר פתוח?
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[comment_date] => 2021-01-02 21:36:09
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[comment_content] => אפשר בברוקולי, בטטה וכדומה.
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[comment_date] => 2021-01-01 00:02:21
[comment_date_gmt] => 2020-12-31 22:02:21
[comment_content] => במה אפשר להחליף את הכרובית?
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[comment_date] => 2020-10-09 13:43:52
[comment_date_gmt] => 2020-10-09 10:43:52
[comment_content] => נהדר שרה!
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[comment_date] => 2020-10-08 22:51:13
[comment_date_gmt] => 2020-10-08 19:51:13
[comment_content] => אם מוסיפים 3.5 כוסות מים, יש להוסיף מלח לתיבול האורז...
הכנתי והתוצאה מופלאה !!! תודההה
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[comment_date] => 2021-01-02 21:34:33
[comment_date_gmt] => 2021-01-02 19:34:33
[comment_content] => אפשר לטגן עם שמן זית ושום ולהוסיף טחינה או אפילו לטחון יחד עם הטחינה ל"חומוס קישואים".
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[comment_date] => 2021-01-01 13:31:53
[comment_date_gmt] => 2021-01-01 11:31:53
[comment_content] => מה עושים עם השארית קישואים ?
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[comment_date] => 2020-12-28 23:24:17
[comment_date_gmt] => 2020-12-28 21:24:17
[comment_content] => המתכונים של נוף נהדרים,היא מעבירה בצורה ברורה ונעימה..שפית מקסימה
מחכה למתכונים נוספים.
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[comment_date] => 2020-12-29 20:47:54
[comment_date_gmt] => 2020-12-29 18:47:54
[comment_content] => סושי קלאסי מכינים עם אורז חמים.
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[comment_date] => 2020-12-29 12:41:02
[comment_date_gmt] => 2020-12-29 10:41:02
[comment_content] => האורז אמור להיות חם או קר?
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[comment_date] => 2020-12-09 17:37:23
[comment_date_gmt] => 2020-12-09 15:37:23
[comment_content] => 380 מ"ל מים זה 2 כוסות נייר....
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[comment_date] => 2020-09-17 19:48:06
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[comment_content] => אסנת שלום, כן אפשר.
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[comment_date] => 2020-09-17 17:26:32
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[comment_content] => אפשר להכין עם אורז עגול?
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[comment_date] => 2020-06-29 13:37:07
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[comment_content] => מתכון מצוין
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[comment_date] => 2020-06-07 16:29:29
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[comment_content] => יעל שלום, אכן אפשר להחליף. בהצלחה!
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[comment_date] => 2020-06-06 21:07:33
[comment_date_gmt] => 2020-06-06 18:07:33
[comment_content] => האם ניתן להכין עם חומץ רגיל במקום חומץ אורז?
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[comment_date] => 2019-07-28 21:28:51
[comment_date_gmt] => 2019-07-28 18:28:51
[comment_content] => מתכון מעולה. יצא לי על הפעם הראשונה מצוין.
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[comment_date] => 2018-07-07 20:15:00
[comment_date_gmt] => 2018-07-07 17:15:00
[comment_content] => היחס בין האורז והסושי לא נכון, על כוס וחצי אורז לא שמים כל כך מעט מים
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[comment_date] => 2017-11-19 18:43:29
[comment_date_gmt] => 2017-11-19 16:43:29
[comment_content] => אני לא יודעת אם זה בגלל החומץ או לא, אבל האורז יצא מתוק מידי וחמוץ מידי ולא טעים... שופכים ומכינים אחד חדש...
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[comment_date] => 2017-06-22 16:30:10
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[comment_content] => אתי שלום, בדרך כלל מחזיקים אורז סושי חם ומוכן לשימוש במכשיר להכנת אורז (רייס קוקר). אם את מעוניינת לשמור אותו מעל כמה שעות, מעבירים לכלי ומאחסנים במקרר.
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[comment_date] => 2017-06-21 11:32:56
[comment_date_gmt] => 2017-06-21 08:32:56
[comment_content] => אבקש לדעת איך אני שומרת על אורז הסושי שנשאר אחרי שבישלתי והשתמשתי רק בחלק המאטקז. תודה מראש.
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[comment_date] => 2020-12-27 20:44:40
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[comment_content] => הפיצה הזו נראית מיסכנה נורא! קצת פחות זמן בתנור וחום קצת יותר גבוהה וקצת יותר רוטב עגבניות וגבינה. למה הקמצנות הזו?
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[comment_date] => 2020-12-26 19:27:17
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[comment_content] => גלית שלום, אפשר לוותר על ההסמכה. לרוב מבצעים אותה או עם קמח או עם עמילן.
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[comment_date] => 2020-12-23 13:09:45
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[comment_content] => מה אפשר במקום הקמח הלבן? ללא עמילן/סוכר .
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[comment_date] => 2020-11-26 22:57:08
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[comment_content] => היי נועה, תודה על תשומת הלב! זה אכן רוטב סויה, הטעות היא בסרטון. תודה
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[comment_date] => 2020-11-26 11:50:24
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[comment_content] => חומץ בלסמי או רוטב סויה?
בוידאו כתוב בלסמי, במתכון - סויה.
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[comment_date] => 2020-12-22 18:13:55
[comment_date_gmt] => 2020-12-22 16:13:55
[comment_content] => כמו שכתוב בסעיף 9 - 220 מעלות.
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[comment_date] => 2020-12-21 12:19:20
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[comment_content] => תודה רבה על תשובתכם. מה בקשר לחום התנור בבקשה?
יום טוב, אבירן
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[comment_date] => 2020-10-30 13:10:33
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[comment_content] => אבירן שלום, ארז מוסר שכמות המים בהחלט יכולה להשתנות בהתאם לסוג הקמח וגם לעונה (הטמפרטורה משפיעה). כך שהכמות יכולה לנוע בין 550-650 גרם.
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[comment_date] => 2020-10-27 15:55:53
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[comment_content] => המתכון, כמו מתכונים אחרים של ארז, הוא מעולה וטעים ביותר. שאלתי היא האם חום התנור במתכון נכונה? עוד שאלה בבקשה היא על כמות המים במתכון. בסרטון נראה שהבצק ממש רטוב ודביק. עשיתי את המתכון 3 פעמים עם שלושה קמחי לחם שונים ולכולם הייתי צריך להוסיף לפחות עוד 100 גרת מים. האם 550 גרם מים זה נכון?
תודה מראש,
אבירן
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[comment_date] => 2020-06-01 17:53:28
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[comment_content] => אתי שלום, ההבדל יכול לנבוע מסוג הקמח, אופן האחסון שלו וכמות הלחות שבו.
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[comment_date] => 2020-05-31 23:06:45
[comment_date_gmt] => 2020-05-31 20:06:45
[comment_content] => הכנתי את הבצק לפי המידות בדיוק , יצא מאוד מאוד דביק , למרות שלא השתמשתי בכל כמות המים ,
למה?
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[comment_date] => 2020-04-04 16:10:32
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[comment_content] => מושלם!!!!!!! לא האמנתי שיצא כזה טוב, יותר טעים מקנוי ליגה ליגה ליגה. תודה ארז.
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[comment_date] => 2019-05-10 18:28:40
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[comment_content] => נהדר!
מתכון מוצלח מאוד.
תודה
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[comment_date] => 2019-02-01 15:07:59
[comment_date_gmt] => 2019-02-01 13:07:59
[comment_content] => מוווווושלם..פשוט..קלללללל
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[comment_date] => 2018-06-02 17:06:27
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[comment_content] => מעולה
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[comment_date] => 2017-07-27 13:52:39
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[comment_content] => מתכון טבעוני, איזה כיף!
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[comment_date] => 2016-12-03 09:19:16
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[comment_content] => הבייגלך יוצאים נהדר המתכון קל ונעים להכנה ,הבייגלך נחטפים בכל אירוע מחדש , ההזמנות מהילדים והנכדים לא מפסיקים לזרום , טעים טעים טעים ,סרטון ההדרכה עוזר גם כן,בקיצור תענוג
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[comment_date] => 2016-08-28 15:41:07
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[comment_content] => מתכון נהדר, יצא לי במדוייק.אוהבת מאוד את המתכונים של ארז קומורובסקי, מאחר והכלים פשוטים ללא סיבוך ומכשירים חשמליים. והתוצאה..... 100%
גם הסרטונים ברורים מאוד, תודה!
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[comment_date] => 2020-12-17 23:55:46
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[comment_content] => להזהיב בשמן זית זהו דבר רצוי שמן זית לכל דבר...
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[comment_content] => תום שלום, תודה על תשומת הלב, השום נשמט מהמתכון, הוספנו לרשימת הרכיבים.
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[comment_date] => 2020-03-19 17:25:24
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[comment_content] => תום שלום, הכוונה לכל מרק ירקות - אפשר לבשל כמה ירקות כמו סלרי, בצל, גזר וכדומה ולסנן. אפשר להכין עם אבקת מרק ואפשר להשתמש במים.
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[comment_date] => 2020-03-18 18:46:34
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[comment_content] => 12 כוסות מרק צח? יש מתכון למרק גם?
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[comment_date] => 2020-03-17 13:05:17
[comment_date_gmt] => 2020-03-17 11:05:17
[comment_content] => לא רשום שום במרכיבים, אלא שמן זית, ואולי זאת היתה הכוונה במתכון אם כי להזהיב שמן זית זה לא דבר בריא, שורף אותו ומעלה רעלנים. אם כבר אז רצוי לבשל בשמן זית מיד כשהוא חם ולהוסיף נוזלים בהמשך כדי שלא יישרף.
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[comment_date] => 2020-12-03 07:25:53
[comment_date_gmt] => 2020-12-03 05:25:53
[comment_content] => אביב שלום, עדשים ירוקות יכולות להחליף, בהחלט.
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[comment_date] => 2020-12-02 12:45:30
[comment_date_gmt] => 2020-12-02 10:45:30
[comment_content] => האם ניתן להשתמש בעדשים כתומות או ירוקות?
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[comment_date] => 2020-10-18 15:58:22
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[comment_content] => שמחים לשמוע חיה!
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[comment_date] => 2020-10-18 10:46:43
[comment_date_gmt] => 2020-10-18 07:46:43
[comment_content] => יצא מדהים
תודה
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[comment_date] => 2020-08-07 07:58:20
[comment_date_gmt] => 2020-08-07 04:58:20
[comment_content] => היי שירלי, אפשר - להמשיך בבישול איטי מאד ולהוסיף מעט נוזלים במידת הצורך.
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[comment_date] => 2020-08-05 10:23:20
[comment_date_gmt] => 2020-08-05 07:23:20
[comment_content] => האם אפשרי לא להכניס לתנור אלא להשאיר בבישול על הגז?
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[comment_date] => 2020-07-24 19:10:31
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[comment_content] => שמחים שאהבת, מיכל!
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[comment_date] => 2020-07-23 22:12:05
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[comment_content] => וואו מושלם !!!!
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[comment_author] => Almog Sagi
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[comment_date] => 2020-06-28 20:14:22
[comment_date_gmt] => 2020-06-28 17:14:22
[comment_content] => מתכון מצוין! טבעונית הבית מרוצה. תודה רבה!
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[comment_date] => 2020-06-23 18:29:00
[comment_date_gmt] => 2020-06-23 15:29:00
[comment_content] => איזה כיף לשמוע!! תהנו :-)
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[comment_date] => 2020-06-23 14:44:04
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[comment_content] => טעיםםםםםם
תבשיל טעים, מזין, בריא. הילדים שלי עפים עליו.....
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[comment_date] => 2020-06-12 16:00:56
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[comment_content] => ציר ירקות הוא למעשה מרק ירקות צלול שמעשיר את הטעם. אפשר להכין עם מים אבל ציר תמיד יהיה עשיר יותר.
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[comment_date] => 2020-06-08 20:12:17
[comment_date_gmt] => 2020-06-08 17:12:17
[comment_content] => מה זה ציר ירקות?האם 1 ליטר מים יתן אותו תוצאה.
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[comment_date] => 2020-04-15 19:23:29
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[comment_content] => רחל שלום, אין צורך לבשל אותם, הם יתרככו יחד עם הנוזלים בתנור.
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[comment_date] => 2020-04-15 09:06:41
[comment_date_gmt] => 2020-04-15 06:06:41
[comment_content] => את העדשים והקינואה מבשלים לחוד?
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[comment_date] => 2020-04-14 11:11:51
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[comment_content] => היי תמר, אין צורך - הם יספגו את הנוזלים ויתרככו בתנור. בהצלחה!
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[comment_date] => 2020-04-13 12:27:04
[comment_date_gmt] => 2020-04-13 09:27:04
[comment_content] => אין צורך להשרות להרתיח את העדשים והקיעואה?
תודה
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[comment_date] => 2020-11-29 22:37:19
[comment_date_gmt] => 2020-11-29 20:37:19
[comment_content] => היי מיטל, אפשר להחליף את הביצים ב-1 כוס רסק תפוחי עץ.
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[comment_date] => 2020-11-28 19:17:33
[comment_date_gmt] => 2020-11-28 17:17:33
[comment_content] => שלום,
האם ניתן לטבען את העוגה... להכין אותה ללא ביצים...
כמה כוסות קמח יש בתערובת ?
תודה
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[comment_date] => 2020-11-13 11:28:02
[comment_date_gmt] => 2020-11-13 09:28:02
[comment_content] => אפרת שלום, הכנת את העוגה עם התערובת המוכנה של סוגת? https://www.sugat.com/products/chocolate-cake-mix/
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[comment_date] => 2020-11-12 21:09:12
[comment_date_gmt] => 2020-11-12 19:09:12
[comment_content] => התערובת היתה בצבע לבן, שום דבר שמזכיר שוקולד. קיבלתי בצק ולא בלילה...
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[comment_date] => 2019-09-14 19:23:18
[comment_date_gmt] => 2019-09-14 16:23:18
[comment_content] => ליזי שלום, כשהאריזה אטומה אין צורך בניפוי. אם היא נפתחה כבר, יש לנפות לפני השימוש. בהנאה!
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[comment_date] => 2019-09-13 17:44:50
[comment_date_gmt] => 2019-09-13 14:44:50
[comment_content] => האם התערובת אחרי ניפוי או שיש צורך לנפות?
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[comment_date] => 2020-11-29 22:36:25
[comment_date_gmt] => 2020-11-29 20:36:25
[comment_content] => אורלי שלום, אכן כרגע המוצר אזל מהמלאי. לצערנו עדיין אין מועד לחזרתו למדפים.
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[comment_author] => אורלי עופר
[comment_author_email] => [email protected]
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[comment_date] => 2020-11-29 16:07:26
[comment_date_gmt] => 2020-11-29 14:07:26
[comment_content] => אי אפשר להשיג את הסוכר הזה בשום מקום.
חיפשתי באיזור נהרייה, כרמיאל, חולון. חיפשתי בכמה רשתות, סופרים רמי לוי חצי חינם. בשום מקום לא נמצא. ואני רואה שהרבה מאוד מחפשים את המוצר
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[comment_date] => 2020-11-29 22:35:55
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[comment_content] => נהדר!! כיף לשמוע
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[comment_date] => 2020-11-28 19:20:34
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[comment_content] => הכנתי שיבולת שועל במקום קמח ואפיתי בטאבון במקום טיגון ויצא מדהים!
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[comment_date] => 2019-12-09 22:01:00
[comment_date_gmt] => 2019-12-09 20:01:00
[comment_content] => הקציצות הכי יבשות ומגעילות שאי פעם הכנתי...
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[comment_date] => 2019-10-29 16:43:05
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[comment_content] => נריה שלום, אפשרי, אך חשוב להקפיד שהתערובת לא תהיה מאד עבה, כי אז החלק הפנימי לא יתבשל כראוי. בהצלחה
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[comment_date] => 2019-10-28 17:09:55
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[comment_content] => האם אפשר לטגן אצ כל הבלילה כפשטידה ?
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[comment_date] => 2018-03-18 16:28:16
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[comment_content] => יעל שלום, אפשר להוסיף יותר קמח עדשים כדי לוודא שהתערובת לא תתפרק.
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[comment_date] => 2018-03-18 15:49:06
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[comment_content] => במנ ניתן להחליף את הביצים? למי שאלרגי לביצים וטחינה...
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[comment_date] => 2018-03-11 17:13:49
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[comment_content] => יונית שלום, התשובה לכל השאלות היא כן :-) בתנור היזהרי שלא לייבש את הקציצות, מומלץ להבריש בשמן את נייר האפייה. בהצלחה!
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[comment_date] => 2018-03-07 14:02:41
[comment_date_gmt] => 2018-03-07 12:02:41
[comment_content] => האם אפשר להשתמש בקמח חיטה במקום בקמח אורז/עדשים?
והאם אפשר להשאיר את הבלילה ללילה?
וגם, האם יוצא טוב באפייה?
תודה
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[comment_date] => 2020-11-28 18:46:57
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[comment_content] => ורד שלום, אם הכנת בסיר קובנה אז לא אמורה להיות נזילה של חמאה. ייתכן שהסיר שלך לא אטום מאיזו שהיא סיבה.
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[comment_date] => 2020-11-27 14:03:16
[comment_date_gmt] => 2020-11-27 12:03:16
[comment_content] => מתכון נפלא לגחנון, חבל שלא הזהירו שהחמאה נוזלת בתנור וגורמת להמון עשן, אולי לא צריך לשמן את המכסה⁉️⁉️⁉️⁉️
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[comment_author] => MOSHE SCHWARTZ
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[comment_date] => 2020-09-16 14:50:03
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[comment_content] => אפשר לקנות גיי {סמנה}בחנות למוצרי מזון הודי
המתכון נהדר אני משדרג את הבצק עם כף חילבה טחונה
ריח וטעם נהדר
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[comment_date] => 2020-05-16 18:32:05
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[comment_content] => הודיה שלום, את הקצף זורקים - מה שנשאר בסיר זו הסמנה, החמאה המזוקקת, אותה מסננים ובה משתמשים.
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[comment_date] => 2020-05-14 20:54:44
[comment_date_gmt] => 2020-05-14 17:54:44
[comment_content] => בסרטון שהוא מסביר איך להכין את הסמנה לא הבנתי עם הכוונה היא לסנן את הקצף שעולה למעלה וזו הסמנה, או לסנן את החמאה ואת הקצף לזרוק
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[comment_date] => 2018-04-25 17:41:28
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[comment_content] => שני שלום, אפשר להשתמש בקוביה או בשמרים בשקית או לחילופין להשתמש בשמרים יבשים בשליש מהכמות הרשומה במתכון. בהצלחה!
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[comment_date] => 2018-04-23 17:52:45
[comment_date_gmt] => 2018-04-23 14:52:45
[comment_content] => שמרים טריים הכוונה לקובייה?
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[comment_date] => 2017-10-26 19:00:35
[comment_date_gmt] => 2017-10-26 16:00:35
[comment_content] => ריקי שלום, לצערנו לא ניתן להכין על פלטת שבת אבל ניתן לאפות בתנור ולשמור חם על הפלטה. סמנה זו חמאה מזוקקת תימנית שניתן לרכוש בחנויות המתמחות.
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[comment_date] => 2017-10-26 14:14:00
[comment_date_gmt] => 2017-10-26 11:14:00
[comment_content] => האם אפשר להכין על פלטת שבת?
איך מכינים את החמאה?
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[comment_date] => 2017-02-25 09:41:01
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[comment_content] => זו הקובנה הכי קלה להכנה שראיתי אי פעם!!!! אני תמנייה, סבתי ואימי היו מכינות לכל שבת קובנה עם המרק התימני, אני הכנתי כמה פעמים, אבל למען האמת מתעצלת להכין זאת בשיטה שלהן, אבל מהיום זה הרבה יותר פשוט!! תודה לך ארז!!!
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[comment_date] => 2020-11-25 15:15:23
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[comment_content] => נהדר, שמחים לשמוע!
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[comment_content] => שלום יצא טעים מאוד! תודה על המתכון!
גיליתי שהעדשים בזמן ההשריה הופכות דיי רכות,
במקום חצי כוס עדשים שמתי 1.5 כוסות,ועדיין אותה כמות של מים ,3 כוסות בתבשיל,ויצא מצויין.
(היה לי אורז יסמין)
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[comment_date] => 2020-05-12 18:19:45
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[comment_content] => תמרה שלום, הם אינם כוללים את המים האלה. 3 כוסות לבישול כוס אורז עם 1/2 כוס עדשים - העדשים סופחות לא מעט מים. בתיאבון!
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[comment_author] => תמרה הולקנוב
[comment_author_email] => [email protected]
[comment_author_url] => http://
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[comment_date] => 2020-05-12 13:21:49
[comment_date_gmt] => 2020-05-12 10:21:49
[comment_content] => כדאי לציין שכמות המים כוללת את זו ששופכים על העדשים...
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-03-25 16:41:21
[comment_date_gmt] => 2019-03-25 14:41:21
[comment_content] => ימית שלום, כן, פשוט להכפיל את כל הכמויות.
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[comment_author] => ימית. פרץ
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-03-24 21:47:00
[comment_date_gmt] => 2019-03-24 19:47:00
[comment_content] => אפשר הסבר איך להכפיל? גם את כמות המים..
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-03-24 21:45:44
[comment_date_gmt] => 2019-03-24 19:45:44
[comment_content] => אם אני רוצה 2/3 כוסות אורז מה זה אומר שאצטרך להכפיל גם את כמות המים 6 כוסות. מים?
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[comment_date] => 2019-03-17 14:50:29
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[comment_content] => מתכון מצויין! הכפלתי הכל בשביל כמות סבירה ויצא טוב מאוד והתיבול עשיר וקולע.
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[comment_date] => 2019-01-28 23:23:56
[comment_date_gmt] => 2019-01-28 21:23:56
[comment_content] => שלום, השום נועד לשחרר טעמים לתוך התבשיל, לא חייבים לאכול אותו. אם רוצים, אפשר כמובן לשים גם שום קלוף.
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-01-28 20:34:35
[comment_date_gmt] => 2019-01-28 18:34:35
[comment_content] => מה לעשות עם השום הלא קלוף?
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[comment_author_url] => http://
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[comment_date] => 2020-11-23 16:55:28
[comment_date_gmt] => 2020-11-23 14:55:28
[comment_content] => מיכל את מהממת , מאוהבת במתכונים שלך , ולא פחות בך , מיאמור....
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[comment_date] => 2020-11-22 19:56:47
[comment_date_gmt] => 2020-11-22 17:56:47
[comment_content] => אפשר חומץ מסוג אחר, לשים חצי מהכמות, שלא ישתלט על הטעם. חומץ אורז הוא עדין יחסית.
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[comment_date] => 2020-11-22 15:44:46
[comment_date_gmt] => 2020-11-22 13:44:46
[comment_content] => מה אפשר להחליף בחומץ?
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[comment_date] => 2020-11-22 19:55:50
[comment_date_gmt] => 2020-11-22 17:55:50
[comment_content] => מרים שלום, זה מתכון שמכיל הרבה ביצים שמעניקות את האווריריות, עדיף לחפש מתכון אחר.
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[comment_date] => 2020-11-22 18:05:21
[comment_date_gmt] => 2020-11-22 16:05:21
[comment_content] => אם רוצים ללא ביצים מה התחליף
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[comment_author_url] => http://
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[comment_date] => 2020-08-20 11:57:59
[comment_date_gmt] => 2020-08-20 08:57:59
[comment_content] => אפשר לשים קקאו בימקום שוקולד ??
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[comment_date] => 2020-03-19 17:24:20
[comment_date_gmt] => 2020-03-19 15:24:20
[comment_content] => גלי שלום, בהחלט אפשר להפחית, זה מן הסתם יפחית את המתיקות.
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[comment_date] => 2020-03-19 14:32:51
[comment_date_gmt] => 2020-03-19 12:32:51
[comment_content] => האם אפשר להפחית את כמות הסוכר?
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-11-21 22:20:25
[comment_date_gmt] => 2020-11-21 20:20:25
[comment_content] => אין כמו ארז , פשוט גאון , אוהב אותו.
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[comment_author] => שלמה
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-12-15 12:59:14
[comment_date_gmt] => 2019-12-15 10:59:14
[comment_content] => מצרכים לחצי כמות - 1. חצי קילו קמח. 2. 350 או 370 מ"ל מים (יוצא כוס אחת (14 כפות) ו3/4 כוס). 3. 5 גרם שמרים יבשים (חצי כף). 4. כף וחצי סוכר חום. 5. כנ"ל שמן זית. 6. חצי כף מלח. 7. כף טימין
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[comment_author] => דפנה יהושע
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[comment_author_url] => http://
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[comment_date] => 2017-07-14 06:20:27
[comment_date_gmt] => 2017-07-14 03:20:27
[comment_content] => אכזבה,
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[comment_author] => ורד כחלון 🌹
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-11-11 11:28:47
[comment_date_gmt] => 2020-11-11 09:28:47
[comment_content] => ורד כחלון 🌹
מתכון מעולה !!!
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[comment_date] => 2019-09-03 00:02:10
[comment_date_gmt] => 2019-09-02 21:02:10
[comment_content] => הדס שלום, אכן זה מתכון אסייתי חריף, מידת החריפות תלויה גם בסוג הקארי ובכמה זמן חלף מאז שפתחו את האריזה (ככל שעבר זמן הטעמים האחרים יורדים ונותרת רק חריפות). אפשר להפחית כמובן אם זה מרגיש חריף מדי, אבל לנוכח המרכיבים נראה שהכמות נכונה.
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[comment_author] => הדס ב.
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[comment_date] => 2019-09-02 14:33:09
[comment_date_gmt] => 2019-09-02 11:33:09
[comment_content] => יצא נורא נורא חריף. הוספתי עוד חצי פחית חלב קוקוס וקצת שמנת סויה ועדיין היה מאאאד פיקנטי. אבל טעים מאד. אין טעות בכמות הקארי?
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[comment_date] => 2018-04-15 15:34:48
[comment_date_gmt] => 2018-04-15 12:34:48
[comment_content] => לא ניסיתי אבל אנסה. נראה בריא ומעניין
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[comment_date] => 2020-11-10 18:20:42
[comment_date_gmt] => 2020-11-10 16:20:42
[comment_content] => מתכונים: נהדרים! סוגת
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[comment_date] => 2020-11-03 08:19:35
[comment_date_gmt] => 2020-11-03 06:19:35
[comment_content] => דינה שלום, עדשים הן קטניות עשירות בחלבון - מכילות 22 גרם חלבון ל-100 גרם. מכיוון שיש במתכון גם אורז מלא, יש כאן למעשה חלבון מלא כתוצאה מהחיבור בין האורז לעדשים.
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[comment_date] => 2020-11-02 13:51:18
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[comment_content] => מה בדוק עשיר פה בחלבון? מה שיש בעדשים זה מעט. הרוב שומן ופחמימות
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[comment_date] => 2019-07-20 13:11:04
[comment_date_gmt] => 2019-07-20 10:11:04
[comment_content] => מתכון מדהים הכי טעים שאכלתי והריח בבית משגע , אני נתתיי יותר זמן לאורז להתבשל כדי שזה יהיה מבושל יותר
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[comment_date] => 2020-11-03 08:15:38
[comment_date_gmt] => 2020-11-03 06:15:38
[comment_content] => היי ליאל, הכוונה לסלק חי אבל אפשר להשתמש גם בסלק מבושל.
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[comment_date] => 2020-11-01 08:44:06
[comment_date_gmt] => 2020-11-01 06:44:06
[comment_content] => האם הסלק צריך להיות מבושל או חי?
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[comment_date] => 2020-10-31 18:27:34
[comment_date_gmt] => 2020-10-31 16:27:34
[comment_content] => כיף לשמוע!
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[comment_date] => 2020-10-29 14:44:26
[comment_date_gmt] => 2020-10-29 12:44:26
[comment_content] => יצא מעולה ! תודה רבה
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[comment_date] => 2020-10-31 18:27:09
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[comment_content] => בהחלט.
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[comment_date] => 2020-10-26 11:06:18
[comment_date_gmt] => 2020-10-26 09:06:18
[comment_content] => האם ניתן להחליף את האורז באורז בסמטי?
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[comment_date] => 2020-06-06 19:14:34
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[comment_content] => ליאור שלום, הכוונה לכוס וחצי = 1.5
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[comment_date] => 2020-06-05 12:11:17
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[comment_content] => ברשימת המרכיבים רשום, לדוגמה - "2\1 1 של אורז פרסי". מה זה אומר? חצי כוס או כוס אחת?
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[comment_date] => 2019-03-31 12:02:38
[comment_date_gmt] => 2019-03-31 09:02:38
[comment_content] => יעל שלום, עקרונית את צודקת אך שימי לב שהעדשים מושרות לפני הבישול, מה שגורם למשך הבישול להתקצר. לגבי המלח, מכיוון שעדשים מתרככות יחסית מהר זה פחות קריטי, אבל אפשר לדחות את הוספתו לסיום הבישול.
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[comment_parent] => 1832
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[comment_date] => 2019-03-29 09:52:46
[comment_date_gmt] => 2019-03-29 06:52:46
[comment_content] => עדשים לאמבושלות? זמן הבישול נראה קצר וגם מלח לא מוסיפים לעדשים לא מבושלות
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[comment_date] => 2019-01-23 17:45:56
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[comment_content] => שלום איציק, נשמע נהדר! לצערנו אין בידינו ניתוח של הערך הקלורי של המנה, אבל ניתן למצוא מחשבונים ברשת שיאפשרו לך להעריך כל רכיב בנפרד.
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[comment_author] => Itzik Lebovich
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[comment_date] => 2019-01-23 03:16:04
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[comment_content] => הכנתי את הנ"ל עם אורז מלא עם 4.5 כוסות ציר עוף פלוס חצי כוס מים רותחים. הכל בושל בסיר לחץ. 30 דקות. כמה קלוריות יש בזה?
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[comment_date] => 2018-11-19 13:46:13
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[comment_content] => תודה רבה מתכן מעולה !
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[comment_date] => 2017-06-20 23:26:13
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[comment_content] => תודה
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[comment_date] => 2017-06-17 15:02:44
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[comment_content] => מרים שלום, האורז מופיע בסעיף 4 של המתכון. בהצלחה ובתיאבון!
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[comment_date] => 2017-06-14 20:22:18
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[comment_content] => שכחתם להכניס את האורז לסיר!!
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[comment_date] => 2020-10-30 07:02:47
[comment_date_gmt] => 2020-10-30 05:02:47
[comment_content] => שלום רב,
1) עדיף באידוי ולא בבישול.
2) עדיף להנביט את הכוסמת.
מניחים סיר עים מים ומעליו מסננת עם הכוסמת הירוקה ומכסים עד שמתרככת אבל עדיין קראנצ'ית.
בתיאבון.
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[comment_date] => 2020-10-25 07:23:26
[comment_date_gmt] => 2020-10-25 05:23:26
[comment_content] => נעם שלום, במקור כך לשו אבל בהחלט ניתן ללוש במיקסר.
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[comment_date] => 2020-10-25 01:34:30
[comment_date_gmt] => 2020-10-24 23:34:30
[comment_content] => היי - שאלה- הלישה היא ידנית ?
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[comment_date] => 2018-12-23 16:40:39
[comment_date_gmt] => 2018-12-23 14:40:39
[comment_content] => דליה שלום, המתכון מיועד להכנת שני כיכרות לחם גדולים או כ-30 לחמניות.
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[comment_date] => 2018-12-22 18:48:37
[comment_date_gmt] => 2018-12-22 16:48:37
[comment_content] => אם מכינים לחמניות, כמה לחמניות בערך יוצאות?
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[comment_date] => 2017-05-08 11:06:23
[comment_date_gmt] => 2017-05-08 08:06:23
[comment_content] => מאיר שלום, לא חובה להתפיח שוב אבל ניתן לתת מנוחה של כרבע שעה לפני ההכנסה לתנור.
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[comment_date] => 2017-05-07 21:30:43
[comment_date_gmt] => 2017-05-07 18:30:43
[comment_content] => האם צריך להתפיח שוב לאחר יצירת הכיכר או הלחמניות, לפני האפייה?
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[comment_date] => 2020-10-24 15:35:16
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[comment_content] => מצוין
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[comment_date] => 2020-09-16 00:17:43
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[comment_content] => במתכון משתמשים בגבינה מלוחה מהצומח, בסגנון בולגרית/פטה.
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[comment_date] => 2020-09-14 09:52:26
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[comment_content] => יש המלצה באיזו גבינה להשתמש? לא צריכה להיות טבעונית 😍
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[comment_date] => 2020-09-12 23:06:02
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[comment_content] => שירי שלום, כן אפשר.
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[comment_date] => 2020-09-10 16:20:08
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[comment_content] => נראה מעולה!
האם אפשר להכין מראש ולהקפיא?
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[comment_date] => 2020-08-18 16:37:55
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[comment_content] => כן , הייתי קונה חולצה שהיה כתוב עליה מאחור זה קרנצי ומתפצפץ{:
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[comment_date] => 2020-08-10 12:09:33
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[comment_content] => מתכון מעולה!
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[comment_date] => 2020-07-06 10:00:18
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[comment_content] => מירי, המתכון עם כוס שמן, פשוט הכוס שמיכל השתמשה בה גדולה.
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[comment_date] => 2020-06-30 07:57:53
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[comment_content] => הי מיכל, ברשימת המצרכים מופיע כוס שמן,
בהכנה רואים בסירטון ששמת חצי כוס שמן,
מה המידה הנכונה.
תודה.
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[comment_date] => 2020-10-24 11:39:54
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[comment_content] => מתכון מצוין
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[comment_date] => 2020-10-21 16:43:28
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[comment_content] => גילעד שלום, אכן ניתן - את הגריסים השלמים (לא גריסי פנינה).
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[comment_date] => 2020-10-21 13:49:35
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[comment_content] => ניתן להנביט גריסים?
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[comment_date] => 2020-02-12 08:39:24
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[comment_content] => אליהו שלום, לשאלתך - גריסי הפנינה מיוצרים למעשה משעורה. ליבת הגרעין של השעורה נקראים גריסי פנינה על שום צבעם הלבן בוהק וצורתם העגלגלה. תהליך הייצור של גריסי הפנינה הינו יבש לחלוטין ולא מעורב בו שימוש במים כלל.
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[comment_date] => 2020-02-09 14:51:08
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[comment_content] => ברצוני לדעת באיזה תהליך מוציאים את הקליפה מגריסי הפנינה,באם יש בתהליך שמוש במים?
אשמח להחכים
תודה!
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[comment_date] => 2016-11-12 18:29:15
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[comment_content] => תודה על המידע
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[comment_date] => 2020-10-20 20:51:48
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[comment_content] => נכון :-)
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[comment_date] => 2020-10-19 13:48:18
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[comment_content] => היי, וו גיטרה? לא וו לישה?
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[comment_date] => 2020-07-24 19:13:16
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[comment_content] => ממש קורט - תיקנו את המתכון.
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[comment_date] => 2020-07-23 12:54:25
[comment_date_gmt] => 2020-07-23 09:54:25
[comment_content] => הי,
כמה שמרים שמים בפוליש?
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[comment_date] => 2020-10-16 12:03:53
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[comment_content] => מדובר בתבנית שיש לה צורת ספירלה מובנית, אפשר לאפות גם בתבנית עגולה. אי אפשר לצרף כאן תמונה אבל אם תחפשי תמונות של תבנית ספירלה בגוגל, תוכלי לראות דגמים שונים.
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[comment_date] => 2020-10-15 22:40:18
[comment_date_gmt] => 2020-10-15 19:40:18
[comment_content] => עדיין לא ממש מובן ומה זו תבנית ספירלה??
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[comment_date] => 2019-10-10 22:48:25
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[comment_content] => נאוה שלום, אחרי שאת חוצה את הרולדה לאורכה את מקבלת למעשה שני גלילים פתוחים ממולאים בירקות. את הגלילים האלה את מסדרת בתבנית אחד בתוך השני - הפתח פונה כלפי מעלה על מנת שהירקות לא יתפזרו. בהצלחה!
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[comment_date] => 2019-10-09 17:14:55
[comment_date_gmt] => 2019-10-09 14:14:55
[comment_content] => שלום,
רוצה להכין את המתכון. לא הבנתי איך אני יכולה לחצות את הרולדה הארוכה עם הירקות בתוכה ואז להכניס לתבנית ולגלגל בספירלה. איך זה לא יתפרק לי? האם חוצים את הרולדה כמו בהכנת קרנצ' שמרים?
תודה
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[comment_date] => 2020-10-15 23:55:27
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[comment_content] => יצא מ ט ו ר ף
הבצק והפיצה הכי טובים שהכנתי אי פעם
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[comment_date] => 2020-05-29 14:07:59
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[comment_content] => מור שלום, אין שום בעיה להתפיח במשך היום במקרר ולהתחיל לעבוד איתו מיד. אם את רוצה, אפשר להוציא שעה לפני, אבל לא חובה.
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[comment_date] => 2020-05-28 11:03:28
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[comment_content] => אם אני רוצה להתפיח במקרר כדי לעשות רק בערב, האם אפשרי להכניס להתפחה עד אז? כמה זמן הוא צריך להיות בחוץ, אחרי המקרר, כדי לקבל טמפ' חדר ושאוכל לעבוד איתו?
תודה
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[comment_date] => 2020-03-23 19:48:01
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[comment_content] => מיקי שלום, הכוונה לקופסא של 800 גרם.
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[comment_date] => 2020-03-23 18:00:50
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[comment_content] => כמה גרם זה :
1 קופסת שימורי עגבניות איכותיים
לרוטב?
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[comment_date] => 2020-10-08 10:17:41
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[comment_content] => מיכאל שלום, תודה על המשוב ושמחים שאהבת. בדקנו עם המתכונאית וזו תגובתה: המתכון הוא ל-5 דלעות והעניין עם דלעת ערמונים שהפנים שלה מאוד משתנה מבחינת הגודל, ושנית, כשמבשלים את הבורגול מראש הוא גדל הרבה יותר.
אני למשל מילאתי את הדלעת עד הסוף עם בורגול יבש (ללא בישול) ובסוף הוא לא עלה בהמון אחרי שהתרכך. לעומת זאת אם אני מבשלת את הבורגול בנפרד הכמות גדלה לפחות פי 3.
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[comment_date] => 2020-10-07 16:41:14
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[comment_content] => הכנתי, ללא בישול. בישלתי רק את העדשים. יצא מצויין. אבל הכמויות במתכון לא הגיוניות. לתערובת המילוי השתמשתי בכשליש מהבורגול ולאחר שמילאתי ארבע דלעות בינוניות, נשארה בערך מחצית מהמילוי. עכשיו אני מכין קציצות אפויות מהמילוי שנשאר.
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[comment_date] => 2020-10-02 17:28:39
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[comment_content] => מיכאל שלום, את העדשים צריך גם לבשל ואז אפשר - כשהמילוי יהיה עשוי לגמרי.
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[comment_date] => 2020-10-01 18:20:31
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[comment_content] => אם אני משרה את העדשים והבורגול, האם אפשר לוותר על הבישול ולאפות את הדלעות ללא מים?
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[comment_date] => 2020-10-07 12:20:26
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[comment_content] => אני מאוד אוהב לבשל ונראה מתכון מעולה ופשוט לביצוע תודה רבה אשמח לקבל עוד מתכונים שהמרכיבים הם קינואה, אורז מלא,אורז לבן ,ממולאים כמו פלפל אדום או בצבעים שונים וגם מחפש מתכון שהקישוא מרכיב שני חוץ מאורז וקינואה
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[comment_date] => 2020-10-06 11:32:03
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[comment_content] => תודה רבה!
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[comment_date] => 2020-10-05 17:55:55
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[comment_content] => יותר טוב מטוב
טעים להפליא .
תודה ענקית.
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[comment_author_IP] => 89.139.209.116
[comment_date] => 2020-10-01 17:43:22
[comment_date_gmt] => 2020-10-01 14:43:22
[comment_content] => לימור שלום, לא מוסיפים מים בשלב הבישול השני - האורז כבר חצי מבושל והמשך הבישול נעשה על ידי האדים שבסיר.
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[comment_author] => Limor Bruck
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[comment_date] => 2020-10-01 16:35:12
[comment_date_gmt] => 2020-10-01 13:35:12
[comment_content] => לא כתבת כמה מים צריך להוסיף על האורז והתפוח אדמה
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[comment_date] => 2020-10-05 17:17:00
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[comment_content] => צילה שלום, ככל הנראה הבצק היה רטוב מדי וכנראה גם תפח יותר מדי.
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[comment_date] => 2020-10-05 13:46:03
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[comment_content] => ניסיתי להכין הכל הלך טוב , עד העברה מה סלסילה לתבנית
הבצק השתטח , וראה יותר כפוקאצה
איפה שגיתי?
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[comment_date] => 2020-06-16 17:22:53
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[comment_content] => היי! אפשר להשתמש בבירה רגילה עם אלכוהול?
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[comment_date] => 2020-05-16 18:34:58
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[comment_content] => מיכל שלום, אין צורך לחמם את התבנית מראש. בהצלחה!
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[comment_date] => 2020-05-16 14:51:36
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[comment_content] => שלום, האם התבנית של התנור צריכה להיות חמה כששמים עליה את הכדור בצק? או שאפשר להשאיר אותה קרה מחוץ לתנור בזמן שהתנור מתחמם?
תודה :)
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[comment_date] => 2020-03-25 15:55:33
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[comment_content] => זאב שלום, אפייה רגילה.
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[comment_date] => 2020-03-24 18:14:34
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[comment_content] => האם האפייה על תוכנית טורבו או אפייה רגילה?
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[comment_date] => 2018-09-11 19:44:05
[comment_date_gmt] => 2018-09-11 16:44:05
[comment_content] => זוהר שלום, הרעיון הוא שהחיתול (או כל בד דק אחר שנושם) יאפשר להפוך את הלחם ביציאה מהסלסלה לתוך מגש האפייה החם עם נייר האפייה, זה מקל מאוד על החיים :-)
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[comment_date] => 2018-09-08 09:43:23
[comment_date_gmt] => 2018-09-08 06:43:23
[comment_content] => יש לי חיתול אב לא ברור לשם מה הוא ? מה תפקידו במתכון? זה שיש התפחה ראשונה 1.5 ש' ואחרי יצירת הכדור עוד 1.5 ש' תפיחה זה ברור, אבל למה זה צריך להיות על חיתול? מה עם סתם מגבת מטבח? או על נייר אפיה שאחרי שעה וחצי יכנס לתנור עם הלחם?
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[comment_date] => 2017-05-14 11:09:03
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[comment_content] => בת עמי שלום, לצערנו אין לנו מידע קלורי על כל מתכון באתר. עם זאת, קל לחשב את תכולת הקלוריות באמצעות מחשבונים הנמצאים ברשת. כאן תוכלי למצוא אחד מהם http://www.foodsdictionary.co.il/calculators/calories.php
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[comment_date] => 2017-05-10 12:25:00
[comment_date_gmt] => 2017-05-10 09:25:00
[comment_content] => שלום.
כמה קלוריות יש ב100 גרם לחם כוסמין כמו המופיע במתכון ?
תודה -בת עמי
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[comment_date] => 2017-02-09 15:11:35
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[comment_content] => מלי שלום, ניתן להשתמש במקום הבד בסלסילה מקומחת היטב. בהצלחה!
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[comment_date] => 2017-02-09 13:56:03
[comment_date_gmt] => 2017-02-09 11:56:03
[comment_content] => האם יש תחליף לבד החיתול מכותנה ?
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[comment_date] => 2016-12-11 16:06:43
[comment_date_gmt] => 2016-12-11 14:06:43
[comment_content] => תודה על ההצעה, נבדוק אם אפשרי.
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[comment_date] => 2016-12-11 12:36:05
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[comment_content] => שלום! האם אפשר לקבל מתכון ללחם כוסמין בלי שמרים ובלי בירה, כי גם בבירה יש שמרים. אותי מעניין לחם כוסמין עם מחמצת.תודה מראש.
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[comment_date] => 2016-08-25 17:10:48
[comment_date_gmt] => 2016-08-25 14:10:48
[comment_content] => הכוונה למאלט, בירה ללא אלכוהול.
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[comment_date] => 2016-08-11 14:52:33
[comment_date_gmt] => 2016-08-11 11:52:33
[comment_content] => צריכים בירה שחורה עם אלכוהול? או מאלט גם מתאים?
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[comment_author] => מרים ורשבסקי
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[comment_date] => 2016-08-04 14:47:49
[comment_date_gmt] => 2016-08-04 11:47:49
[comment_content] => כל כך טעים שזה ממכר!
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[comment_date] => 2020-10-04 18:35:00
[comment_date_gmt] => 2020-10-04 15:35:00
[comment_content] => היי רויטל, רוטב סמיך תמיד אפשר לדלל בקצת מים.
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[comment_date] => 2020-10-04 14:54:14
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[comment_content] => עשיתי עם אטריות בינוניות רגילות הרוטב יצא סמיך
:(
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[comment_author] => Ben
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[comment_date] => 2018-06-24 10:10:02
[comment_date_gmt] => 2018-06-24 07:10:02
[comment_content] => הוא חומץ עדין במיוחד בלי טעם לוואי חזק שיש בסוגים אחרים של חומץ.
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[comment_date] => 2018-01-14 22:46:28
[comment_date_gmt] => 2018-01-14 20:46:28
[comment_content] => חומץ אסייתי המיוצר מאורז שניתן לרכוש בחנויות המתמחות ובסופרים עם מוצרים להכנת סושי. אם אין, אפשר להחליף בחומץ אחר אך פחות מומלץ.
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[comment_date] => 2018-01-08 14:08:57
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[comment_content] => מה זה חומץ אורז?והאם אפשרי להשתמש בחומץ רגיל?
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[comment_date] => 2020-10-04 09:31:55
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[comment_content] => חגית שלום, לא הצלחנו להבין איזה מתכון הכנת? נשמח לנסות לעזור
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[comment_date] => 2020-10-02 19:56:28
[comment_date_gmt] => 2020-10-02 16:56:28
[comment_content] => התערובת יצאה לי משחתית, וחשבתי שהמרקם שלה טוב, אבל כשהכנסתי את הכדורים לשמן החם הם פשוט נמסו לתוך השמן ונהיה מעין מרק חומוס. כלומר כל הכדורים התפרקו לתוך השמן (אבל לא התפוררו. פשוט כאילו נמסו לתוכו). מה יכולה להיות הסיבה לכך?
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[comment_date] => 2019-12-21 18:14:29
[comment_date_gmt] => 2019-12-21 16:14:29
[comment_content] => דגנית שלום, אנחנו לא יודעים לפי איזה מתכון הכנת את התערובת, אבל מנחשים שהיא אולי היתה יבשה מדי וכנראה שלא טחנת אותה מספיק. היינו מנסים להמשיך לטחון ורק במידת הצורך מוסיפים כף מים, כדי להרטיב אותה מעט.
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[comment_date] => 2019-12-19 15:00:21
[comment_date_gmt] => 2019-12-19 13:00:21
[comment_content] => התערובת יצאה לי יבשה וגרגרית. לא מוצקה. מה לעשות?
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[comment_date] => 2018-04-17 23:37:21
[comment_date_gmt] => 2018-04-17 20:37:21
[comment_content] => אריה שלום, תודה רבה על התגובה! חיממת לנו את הלב
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[comment_date] => 2018-04-15 12:11:00
[comment_date_gmt] => 2018-04-15 09:11:00
[comment_content] => האתר שלכם נהדר. עושה שימוש במתכונים ובחומרים שלכם. כל הכבוד!!!
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[comment_date] => 2018-03-16 08:45:38
[comment_date_gmt] => 2018-03-16 06:45:38
[comment_content] => רחל שלום, באתר המון מתכונים ללא גלוטן. שבת שלום!
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[comment_date] => 2018-03-15 10:54:06
[comment_date_gmt] => 2018-03-15 08:54:06
[comment_content] => תעשו טובה ופרסמו מתכונים ללא גלוטן, טוב?
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[comment_date] => 2020-10-01 17:20:22
[comment_date_gmt] => 2020-10-01 14:20:22
[comment_content] => עוגיות קלות ומעולות
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[comment_author_IP] => 2a02:14c:26e:4a00:5eb:ecf5:f6ea:9631
[comment_date] => 2020-09-12 23:09:01
[comment_date_gmt] => 2020-09-12 20:09:01
[comment_content] => שירה שלום, יכול להיות שהיתה טעות בכמויות? מכיוון שהמתכון מדויק. בכל מקרה נסי להוסיף עוד קמח.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-09-10 21:21:05
[comment_date_gmt] => 2020-09-10 18:21:05
[comment_content] => הכנתי את הבצק והבצק ייצא נוזלי מה אני אמורה לעשות?
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[comment_date] => 2020-05-18 12:00:27
[comment_date_gmt] => 2020-05-18 09:00:27
[comment_content] => לכל עוגה או עוגיות אני ממירה בתחליף סוכר Splenda יוצא ניפלא
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[comment_date] => 2020-05-08 12:16:20
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[comment_content] => מאיר שלום, אם זה תחליף שמיועד לאפייה סביר להניח שיעבוד, לא ניסינו.
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[comment_date] => 2020-05-07 22:17:26
[comment_date_gmt] => 2020-05-07 19:17:26
[comment_content] => האם אפשר להשתמש בתחליפי סוכר?
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[comment_date] => 2020-03-31 13:56:31
[comment_date_gmt] => 2020-03-31 10:56:31
[comment_content] => הפחתתי מכמות הסוכר , יצא נפלא... תודה על המתכון.
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[comment_date] => 2019-07-27 12:39:32
[comment_date_gmt] => 2019-07-27 09:39:32
[comment_content] => עוגיות מעולות.
מתכון משובח, אחרי מס' ניסיונות של מתכונים אחרים. השתמשתי ב2/3 קמח כוסמין, הוספתי גרד לימון ו 1/2 כפית זנג'ויל.
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[comment_author] => Orna Olszewski hess
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[comment_date] => 2019-07-17 12:03:49
[comment_date_gmt] => 2019-07-17 09:03:49
[comment_content] => כן
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[comment_date] => 2019-07-17 12:02:40
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[comment_content] => ממליצה להוסיף לפי הרצון קינמון זנגוויל ומוסקט. הוספתי גם סילאן ושקדים או אגוזים טחונים. . תשדרגו
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[comment_date] => 2019-07-13 14:07:58
[comment_date_gmt] => 2019-07-13 11:07:58
[comment_content] => נראה קל להכנה. תודה
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[comment_date] => 2019-05-26 09:08:06
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[comment_content] => טעימות להפליא!
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[comment_author] => אתי כהן
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[comment_date] => 2019-01-14 20:40:14
[comment_date_gmt] => 2019-01-14 18:40:14
[comment_content] => עוגיות טעימות מאד.
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[comment_date] => 2018-12-12 12:11:34
[comment_date_gmt] => 2018-12-12 10:11:34
[comment_content] => בדיוק מכינה ומאד קשה לגלגל את הבצק בלי שיתפורר.. הוא לא אלסטי... מקווה שיצא טוב למרות זאת
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[comment_date] => 2018-12-10 14:03:11
[comment_date_gmt] => 2018-12-10 12:03:11
[comment_content] => היי חלי, בהחלט אפשר.
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[comment_date] => 2018-12-10 11:24:15
[comment_date_gmt] => 2018-12-10 09:24:15
[comment_content] => היי האם ניתן להחליף את הקמח עוגיות בקמח רגיל?
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[comment_date] => 2018-10-30 21:06:24
[comment_date_gmt] => 2018-10-30 19:06:24
[comment_content] => שני שלום, ייתכן שנפלה טעות בצילום, הטמפרטורה הנכונה היא 180 מעלות.
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[comment_date] => 2018-10-30 19:22:04
[comment_date_gmt] => 2018-10-30 17:22:04
[comment_content] => היי, למה במתכון כתוב 180° ובסרטון מיקי אומר 150°-155°?
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[comment_date] => 2018-08-11 10:58:24
[comment_date_gmt] => 2018-08-11 07:58:24
[comment_content] => הי אפשר בבקשה כמויות?
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[comment_date] => 2018-04-30 11:31:57
[comment_date_gmt] => 2018-04-30 08:31:57
[comment_content] => תמי שלום, עוגיות טחינה הן בדרך כלל קצת גרגיריות, לא באופן לא נעים.. בהחלט ניתן להחליף את הסוכר באבקת סוכר אם זה ישפר עבורך את המרקם. ספרי לנו איך יצא!
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[comment_date] => 2018-04-28 07:45:52
[comment_date_gmt] => 2018-04-28 04:45:52
[comment_content] => הכנתי את המתכון לפי ההוראות, דרך ההכנה פשוטה וקלה מאוד והטעם מעווווווולה.
אבל, משום מה יש בעוגיה מרקם של פירורים גסים שעושים תחושה לא נעימה בפה. מה עשיתי לא נכון? יש מצב שהגרגירים של הסוכר לא נמסו אלא התקשו וזה מה שמעביר את התחושה? האם ניתן להמיר את הסוכר באבקת סוכר
אשמח לתגובה כי אני רוצה להכין שוב והן מעוווווולות
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[comment_date] => 2018-01-16 10:56:39
[comment_date_gmt] => 2018-01-16 08:56:39
[comment_content] => וואו מרגש הקטע עם הקמח....
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[comment_date] => 2017-12-10 22:33:32
[comment_date_gmt] => 2017-12-10 20:33:32
[comment_content] => הכנתי את המתכון.יצא לי מהממם פריך וטעים מאוד.תודה רבה
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[comment_date] => 2017-10-08 00:03:00
[comment_date_gmt] => 2017-10-07 21:03:00
[comment_content] => הכנתי את עוגיות הטחינה לפי המתכון. יצאו טעימות מאד ונהדרות! (לא ניפיתי את הקמח ויצא מצויין)
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[comment_date] => 2017-08-23 19:01:31
[comment_date_gmt] => 2017-08-23 16:01:31
[comment_content] => ספיר שלום, אנחנו מאמינים שעדיין העוגיות יהיו בסדר, גם אם במרקם פחות מדוייק. הצליח לך?
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[comment_date] => 2017-08-22 11:55:17
[comment_date_gmt] => 2017-08-22 08:55:17
[comment_content] => אני עשיתי טעות וערבבתי את הקמח יחד עם הסוכר ,החמאה והמלח ואז הוספתי את הטחינה..האם הן יהרסו??
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[comment_date] => 2017-08-18 12:40:51
[comment_date_gmt] => 2017-08-18 09:40:51
[comment_content] => רינה שלום, ישנם בשוק קמחים ייעודיים ללא גלוטן לאפיית עוגות ועוגיות. הם אמורים להתאים גם למתכון הזה. בהצלחה!
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[comment_date] => 2017-08-18 12:19:57
[comment_date_gmt] => 2017-08-18 09:19:57
[comment_content] => לצליאקתים. איזה תחליף קמח מומלץ?
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[comment_date] => 2017-07-25 08:51:49
[comment_date_gmt] => 2017-07-25 05:51:49
[comment_content] => הרבה יותר טעים ובריא = עוגיות שבולת שועל גסה עם טחינה.המתקה מומלצת היא עם סוכר קנים.תבול עם קינמון טחון ובתוספת קמצוץ (מעט,מעט מאד צפורן טחון).בקיצור,ללא קמח,ללא חמאה,ללא מרגרינה,וללא סוכר לבן וללא אבקת אפיה.למהדרין,אני ממליצה טחינה רגילה או טחינה משומשום מלא של "אחווה" -ללא תוספת מלח ! היחידה שהיא ללא תוספת מלח !
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[comment_date] => 2017-07-18 16:14:00
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[comment_content] => מירי שלום, במקרה הזה המרקם ככל הנראה ייפגע. אנחנו מציעים להחליף בשמן קוקוס (אפשר אפילו פחות מכמות החמאה כי הוא שומני מאד) או אם את מעדיפה במחמאה.
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[comment_date] => 2017-07-17 17:54:04
[comment_date_gmt] => 2017-07-17 14:54:04
[comment_content] => האם ניתן להמיר את החמאה בשמן תירס??
תודה
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[comment_date] => 2017-07-12 12:20:37
[comment_date_gmt] => 2017-07-12 09:20:37
[comment_content] => שרון שלום, צריך כאמור להניח לעוגיות להתקרר לחלוטין לפני שנוגעים בהן. אחרי הקירור הן מתייצבות.
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[comment_date] => 2017-07-11 23:41:10
[comment_date_gmt] => 2017-07-11 20:41:10
[comment_content] => העוגיות ממש מתפוררות, כמעט ואי אפשר להרים אותן ביד.
יש לזה סיבה, או שככה זה אמור להיות?
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[comment_date] => 2017-04-29 19:13:10
[comment_date_gmt] => 2017-04-29 16:13:10
[comment_content] => מתכון מדויק.
עוגיות נימיחות בפה.
טעימות במיוחד!!
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[comment_date] => 2016-09-30 20:37:12
[comment_date_gmt] => 2016-09-30 17:37:12
[comment_content] => כל הכבוד מיקי ,מתכון קל ביותר מדויק ,ויוצא טעים מאוד.
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[comment_date] => 2020-09-29 12:05:35
[comment_date_gmt] => 2020-09-29 09:05:35
[comment_content] => 1קג קמח.2 כפות גדושות שמרים יבשים 3 כפות סוכר 1/4 כוס שמן קנולה כף שטוחה מלח.3 כוסות מים.כל החומרים בקערת המיקסר למעט המים ללוש מהירות 4(מתוך 10) ובהדרגה להוסיף המים (כל המים).להגביר מהירות הלישה וללוש כ8 דקות. להוציא בעדינות בידיים משומנות מעט מאוד . להתפיח שעתיים. לקמח מעט מאוד את שולחן העבודה ליצור גליל לחתוך ל-11 . ליצור עיגולים להניח בתבנית עגולהמרובעתמלבנית.להתפיח שוב 40 דקות. להבריש ולתנור
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[comment_date] => 2020-06-16 09:00:56
[comment_date_gmt] => 2020-06-16 06:00:56
[comment_content] => אלה טיפים כליים לחלה לא מתכונים
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[comment_date] => 2017-10-21 22:28:27
[comment_date_gmt] => 2017-10-21 19:28:27
[comment_content] => צביה שלום, מצד שמאל של הכתבה יש קישורים לכמה מתכוני חלות המופיעים באתר. בהצלחה באפייה!
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[comment_date] => 2017-10-21 07:09:32
[comment_date_gmt] => 2017-10-21 04:09:32
[comment_content] => איפה הכמויות?אני מבינה שצריך מים שמרים וכ"ו...אבל כמה .....????????
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[comment_date] => 2020-09-27 13:10:47
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[comment_content] => רבקה שלום, קמח לחם אינו קמח מלא. ניתן לאפות עם מאה אחוז קמח מלא - זה כמובן ישפיע על המרקם וייתכן שתצטרכי להוסיף יותר נוזלים לבצק.
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[comment_date] => 2020-09-27 10:57:52
[comment_date_gmt] => 2020-09-27 07:57:52
[comment_content] => האם קמח לחם הוא קמח מלא?
ואם לא- אפשר לאפות רק עם קמח מלא?
תודה
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[comment_date] => 2020-07-12 15:30:22
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[comment_content] => היי מלכה, המתכון תוקן
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[comment_date] => 2020-07-12 12:00:38
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[comment_content] => צודקת! המתכון תוקן
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[comment_date] => 2020-07-12 08:33:59
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[comment_content] => לא כתוב כמות שמן במתכון
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[comment_date] => 2020-07-09 14:14:38
[comment_date_gmt] => 2020-07-09 11:14:38
[comment_content] => לא כתוב כמה שמן לשים במתכון ללחמניות זיתים.
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[comment_date] => 2020-09-27 10:29:40
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[comment_content] => יחד עם העגבניות. תודה על ההערה, המתכון תוקן.
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[comment_date] => 2020-09-24 12:48:32
[comment_date_gmt] => 2020-09-24 09:48:32
[comment_content] => מתי השום??
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[comment_date] => 2020-09-27 10:27:48
[comment_date_gmt] => 2020-09-27 07:27:48
[comment_content] => אפשר, אבל זה בצק מעט שונה מבצק העוגות הקלאסי. אפשר להכין למשל מהבצק הזה https://www.sugat.com/recipes/chocolate-almonds-rolls/
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[comment_date] => 2020-09-25 07:27:46
[comment_date_gmt] => 2020-09-25 04:27:46
[comment_content] => האם במקום רוגלך אפשר להכין גם רולדה צמות?
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[comment_date] => 2019-11-18 21:32:30
[comment_date_gmt] => 2019-11-18 19:32:30
[comment_content] => תודה רבה לימור, עדכני אותנו כשאת מכינה!
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[comment_date] => 2019-11-04 16:49:50
[comment_date_gmt] => 2019-11-04 14:49:50
[comment_content] => נראה טעים מאוד עוד לא הכנתי אבל כשאכין בטח יצא טעים
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] => http://
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[comment_date] => 2019-10-08 13:30:05
[comment_date_gmt] => 2019-10-08 10:30:05
[comment_content] => היי עדי, באיזה קמח השתמשת? קמח קסם הוא קמח שמכיל שמרים ולכן אם השתמשת בו כמו שכתוב במתכון אין סיבה שהבצק לא יתפח.
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[comment_date] => 2019-10-07 13:33:05
[comment_date_gmt] => 2019-10-07 10:33:05
[comment_content] => היי אני מנסה לפי המתכון והבצק אינו תופח
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[comment_date] => 2019-09-21 19:29:12
[comment_date_gmt] => 2019-09-21 16:29:12
[comment_content] => מלכה שלום, צנצנת קטנה זה 350 גרם שהם בערך 1/4 1 כוסות.
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[comment_date] => 2019-09-21 12:39:40
[comment_date_gmt] => 2019-09-21 09:39:40
[comment_content] => כמה זה צנצנת קטנה של נוטלה או ממרח שוקולד
כוס ? חצי כוס??
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[comment_date] => 2019-09-06 18:46:16
[comment_date_gmt] => 2019-09-06 15:46:16
[comment_content] => מיכל שלום, קמח קסם הוא קמח שמכיל שמרים, קל יותר להכין ולהגיע לתוצאות מוצלחות כשהשמרים כבר בפנים :-) בהצלחה!
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[comment_date] => 2019-09-06 18:24:40
[comment_date_gmt] => 2019-09-06 15:24:40
[comment_content] => כתוב שצריך להתפיח, האם יש צורך בשמרים? לא מצויין במרכיבים
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[comment_date] => 2019-09-01 11:59:55
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[comment_content] => היי שלי, בהחלט ניתן למלא את הבצק באיזה סוג מילוי שאוהבים, רק חשוב שיהיה עשיר וקרמי כדי שהתוצאה לא תתקבל יבשה. בהצלחה!
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[comment_date] => 2019-08-29 13:29:10
[comment_date_gmt] => 2019-08-29 10:29:10
[comment_content] => נראה מרשים! אפשר גם לעשות את זה עם וניל?
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[comment_date] => 2020-09-24 16:55:46
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[comment_content] => היי דריה, אפשר.
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[comment_date] => 2020-09-24 10:02:03
[comment_date_gmt] => 2020-09-24 07:02:03
[comment_content] => אפשר להחליף את הקמח פיצה בקמח רגיל ?
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[comment_date] => 2018-09-14 16:42:34
[comment_date_gmt] => 2018-09-14 13:42:34
[comment_content] => יוסי שלום, התמונה להמחשה - המתכון הוא הקובע. בהצלחה!
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[comment_date] => 2018-09-14 12:18:15
[comment_date_gmt] => 2018-09-14 09:18:15
[comment_content] => בתמונה יש 9 לחמניות. בהנחיות כתוב לחלק ל 6 כדורים. לא מסתדר לי..
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[comment_date] => 2020-09-22 15:35:09
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[comment_content] => מילה שזה אחד הסלטים הכי טעימים שאכלתי!
אבל הכי חשוב שהוא בריא מאוד!!
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[comment_date] => 2019-01-27 13:00:22
[comment_date_gmt] => 2019-01-27 11:00:22
[comment_content] => מתכון מושלם! וואווו!!!
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[comment_date] => 2017-10-22 19:35:02
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[comment_content] => היי איזה, מומלץ להשרות את השעועית השרייה ממושכת ואפילו להנביט, זה מקל מאד על העיכול. אפשר אחרי הרתחה ראשונה לסנן ולהחליף את המים ולהתחיל להרגיל את הגוף לקטניות בכמויות קטנות. בהצלחה!
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[comment_date] => 2016-11-04 10:48:33
[comment_date_gmt] => 2016-11-04 08:48:33
[comment_content] => על פניו נראה להיות טעים, משביע ולא קלורטיבי מאוד.
אבל...
ומה עושים עם הגזים?
האם יש דרך לנטרל את ההפגזות?
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[comment_date] => 2020-09-21 14:40:36
[comment_date_gmt] => 2020-09-21 11:40:36
[comment_content] => ארז, הלחם כל פעם מחדש יוצא פצצה.
והתוודעתי למתכון משקית הקמח לחם של סוגת.
תודה רבה
מחכה להגיע אליך לגליל
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[comment_date] => 2019-12-21 18:10:20
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[comment_content] => קאתי שלום, בהחלט כן. בהצלחה!
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[comment_date] => 2019-12-20 17:38:34
[comment_date_gmt] => 2019-12-20 15:38:34
[comment_content] => ניתן לשים חצי קמח מלא?
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[comment_date] => 2020-09-21 12:58:47
[comment_date_gmt] => 2020-09-21 09:58:47
[comment_content] => תומר שלום, פתיתי שיבולת שועל מיוצרים מגרעיני הדגן שיבולת שועל. לצורך התאמתו למאכל אדם יש להסיר מעליו בשחיקה את המעטפת שמעליו.
בתהליך זה חלק מהסובין מוסר, ולפיכך אין ניתן לכנותו גרעין מלא. עם זאת, עדיין גרעין זה מכיל סיבים תזונתיים בתכולה גבוהה.
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[comment_date] => 2020-09-16 12:01:42
[comment_date_gmt] => 2020-09-16 09:01:42
[comment_content] => האם ה"פתיתי שיבולת שועל עבים" הם שיבולת שועל מלאה?
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[comment_date] => 2020-09-20 14:20:44
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[comment_content] => הכנו יצא מאוד טעים
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[comment_date] => 2018-11-27 15:10:33
[comment_date_gmt] => 2018-11-27 13:10:33
[comment_content] => המרק קל להכנה טעים ומככב אצלנו במטבח.
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[comment_date] => 2020-09-17 19:49:31
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[comment_content] => תמר שלום, אפשר אבל ייתכן שתצטרכי להוסיף קצת יותר קמח.
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[comment_date] => 2020-09-17 14:06:56
[comment_date_gmt] => 2020-09-17 11:06:56
[comment_content] => האם אפשר להחליף קמח כוסמין בקמח לבן?
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[comment_date] => 2020-09-17 19:48:36
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[comment_content] => רחלי שלום, מכיוון שקשה יותר להמיס שוקולד שלם, זה לוקח יותר זמן והוא עלול להישרף.
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[comment_date] => 2020-09-17 18:37:32
[comment_date_gmt] => 2020-09-17 15:37:32
[comment_content] => בשלב המילוי שממיסים את השקולד כתוב שהוא צריך להיות קצוץ לא הבנתי למה אם במילא ממסיסים אותו אשמח לתשובה!
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[comment_date] => 2020-09-16 18:04:41
[comment_date_gmt] => 2020-09-16 15:04:41
[comment_content] => גרשון שלום, לצערנו המוצר ירד מהמדפים.
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[comment_date] => 2020-09-16 13:38:35
[comment_date_gmt] => 2020-09-16 10:38:35
[comment_content] => אני לא מוצא בשום סופר את הקמח הזה
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[comment_date] => 2020-03-11 08:19:38
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[comment_content] => רונה שלום, בתערובת ללחם מלא ישנם מרכיבים נוספים פרט לקמח (שמרים ועוד), כך שלא מספיק להחליף את הקמח. אפשר להשתמש במתכון אחר כמו זה https://www.sugat.com/recipes/home-made-pita/
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[comment_date] => 2020-03-10 18:30:29
[comment_date_gmt] => 2020-03-10 16:30:29
[comment_content] => שלוםם,רציתי לשאול אפשר להשתמש בקמח כוסמין במקום?
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[comment_date] => 2020-09-16 00:20:36
[comment_date_gmt] => 2020-09-15 21:20:36
[comment_content] => אילנית שלום, בהחלט ניתן. רצוי להבריש בשמן זית ולהניח בתנור תבנית עם מים רותחים, כדי למנוע התייבשות. האפייה צריך להיות קצרה, כ-10 דקות ב 180 מעלות, להתייצבות והזהבה קלה.
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[comment_date] => 2020-09-14 10:26:52
[comment_date_gmt] => 2020-09-14 07:26:52
[comment_content] => האם ניתן לאפות בתנור במקום לטגן?
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[comment_date] => 2018-04-02 15:56:40
[comment_date_gmt] => 2018-04-02 12:56:40
[comment_content] => איזה כיף לשמוע!
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[comment_date] => 2018-04-01 20:10:53
[comment_date_gmt] => 2018-04-01 17:10:53
[comment_content] => אורי תודה על (עוד) מתכון מעולה. הכנתי לערב פסח והיה הצלחה.
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[comment_date] => 2017-08-20 00:42:20
[comment_date_gmt] => 2017-08-19 21:42:20
[comment_content] => היי עמית, בהחלט! עדשים ירוקות יתאימו במיוחד. בהצלחה!
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[comment_date] => 2017-08-18 21:59:51
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[comment_content] => שלום! נראה מתכון מעולה! אם אין אפונה ירוקה, האם אפשר להחליף בעדשים שחורות או כתומות?
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[comment_date] => 2017-04-25 14:52:47
[comment_date_gmt] => 2017-04-25 11:52:47
[comment_content] => נהדר!
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[comment_date] => 2016-09-20 16:23:47
[comment_date_gmt] => 2016-09-20 13:23:47
[comment_content] => אורי, תודה על מתכון מעולה! יצא סופר טעים!
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[comment_date] => 2020-09-13 06:46:39
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[comment_content] => דורית שלום, אפשר להחליף את השמנת בקרם קוקוס או בשמנת צמחית.
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[comment_date] => 2020-09-10 12:38:58
[comment_date_gmt] => 2020-09-10 09:38:58
[comment_content] => האם ניתן לשים מיץ תפוזים במקום שמנת לקבלת עוגת פרווה?
תודה.
שבת שלום
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[comment_date] => 2020-09-12 23:09:56
[comment_date_gmt] => 2020-09-12 20:09:56
[comment_content] => פנינה שלום, האורז לפני הכנה.
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[comment_date] => 2020-09-12 23:09:29
[comment_date_gmt] => 2020-09-12 20:09:29
[comment_content] => סיסי שלום, במתכון יש 3 כוסות מים רותחים.
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[comment_date] => 2020-09-10 14:02:04
[comment_date_gmt] => 2020-09-10 11:02:04
[comment_content] => האם לא צריך לבשל את האורז לפני. איך זה מתבשל אם אין מים
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[comment_date] => 2020-09-10 11:49:39
[comment_date_gmt] => 2020-09-10 08:49:39
[comment_content] => התבשיל נראה ממש טעים.
במתכון לא כתוב אם שמים אורז מוכן או לפני הכנה.
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[comment_date] => 2020-01-05 21:22:58
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[comment_content] => אילה שלום ותודה על המשוב, כמו שנאמר - על טעם וריח אין להתווכח, אנחנו אהבנו את התיבול כמו שהוא אבל כמובן מי שרוצה יכול לחזק טעמים. תודה!
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[comment_date] => 2020-01-05 11:43:23
[comment_date_gmt] => 2020-01-05 09:43:23
[comment_content] => הכנתי- חסרים המון תבלינים - יצא חסר טעםלמרות כל הדברים הטעימם שיש בפנים- חייבי לתקן תיבול. לא הגיוני כפית מלח אחרת על שתי כוסות אורז וכל השאר
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[comment_date] => 2020-09-12 23:08:20
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[comment_content] => רונית שלום, אפשר אך פחות מומלץ.
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[comment_content] => האם ניתן להחליף לאורז בסמטי ?
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[comment_date] => 2020-09-12 23:07:52
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[comment_content] => מוריס שלום, אם תרד עוד למטה בעמוד תמצא קישורים למתכונים לעוגיות. הנה אחד מהם https://www.sugat.com/recipes/strawberries-chocolate-oats-cookies/
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[comment_date] => 2020-09-12 17:53:27
[comment_date_gmt] => 2020-09-12 14:53:27
[comment_content] => איפה מתכון לאפיה
מה אם חומרים ויתר
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[comment_date] => 2020-09-06 20:04:12
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[comment_content] => אירית שלום, לא! שעועית מש קטנה ומתבשלת מהר יחסית, כמעט כמו עדשים. אפשר כמובן להשרות אותה כדי לקצר את משך הבישול אם רוצים.
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[comment_date] => 2020-09-06 18:27:09
[comment_date_gmt] => 2020-09-06 15:27:09
[comment_content] => יש צורך להשרות את השעועית?
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[comment_date] => 2020-03-03 19:55:13
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[comment_content] => טעים מאוד
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[comment_date] => 2019-11-18 21:30:52
[comment_date_gmt] => 2019-11-18 19:30:52
[comment_content] => רות שלום, אפשר להשתמש בעלים אחרים, למשל תרד או בוק צ'וי.
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[comment_date] => 2019-11-18 21:30:17
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[comment_content] => שירי שלום, הכוונה לגבעולים ועלים קצוצים יחד.
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[comment_date] => 2019-11-08 11:34:23
[comment_date_gmt] => 2019-11-08 09:34:23
[comment_content] => מה ז"א כוס סלרי קצוץ?
האם הכוונה לגבעולי סלרי או עלי סלרי?
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[comment_date] => 2019-11-06 18:09:00
[comment_date_gmt] => 2019-11-06 16:09:00
[comment_content] => האם חייבים עלי מנגולד? האם ניתן להחליף בעלים/ ירק אחר?
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[comment_date] => 2020-09-06 11:00:27
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[comment_content] => נועה שלום, אכן הסלט קר. אפשר לוותר על הסלרי או להחליף בעשבי תיבול אחרים.
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[comment_date] => 2020-09-03 23:04:14
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[comment_content] => היי אפשר לוותר על הסלרי?
והאם מגישים את זה קר ?
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[comment_date] => 2020-09-06 10:59:19
[comment_date_gmt] => 2020-09-06 07:59:19
[comment_content] => שיר שלום, המתכון ל-12 יחידות.
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[comment_date] => 2020-09-02 00:42:14
[comment_date_gmt] => 2020-09-01 21:42:14
[comment_content] => כמה מאפינס יוצא מזה?
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[comment_date] => 2018-08-14 20:06:25
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[comment_content] => איזה כיף לשמוע! :-)
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[comment_date] => 2018-08-10 13:12:26
[comment_date_gmt] => 2018-08-10 10:12:26
[comment_content] => יצאה טעים מאוד
תודה
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[comment_date] => 2020-09-01 19:07:45
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[comment_content] => צודקת! טעות שלנו :-)
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[comment_date] => 2020-08-31 17:31:06
[comment_date_gmt] => 2020-08-31 14:31:06
[comment_content] => אין בצל במתכון
[comment_karma] => 0
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[comment_date] => 2019-11-02 19:14:51
[comment_date_gmt] => 2019-11-02 17:14:51
[comment_content] => נורית שלום, שימי לב שיש אופציה באותה שורה " או בלילה של קמח ומים מתובלת במלח". ניתן בקלות לבחור בה במקום בביצים וכך המתכון טבעוני.
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[comment_date] => 2019-11-01 23:46:09
[comment_date_gmt] => 2019-11-01 21:46:09
[comment_content] => איך זה מתכון טבעוני אם יש פה שימוש בביצים?
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[comment_date] => 2020-08-29 19:47:19
[comment_date_gmt] => 2020-08-29 16:47:19
[comment_content] => ורד שלום, היין מאד מוסיף לטעם, אפשר לנסות להחליף ב 2-3 כפות של חומץ תפוחים.
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[comment_date] => 2020-08-28 18:00:02
[comment_date_gmt] => 2020-08-28 15:00:02
[comment_content] => היי, ואם אין יין לבן? מה במקום מבחינת התיבול והטעם?
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[comment_date] => 2019-06-19 12:14:06
[comment_date_gmt] => 2019-06-19 09:14:06
[comment_content] => היי גלית, בהחלט, למה לא :-)
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[comment_date] => 2019-06-19 10:17:08
[comment_date_gmt] => 2019-06-19 07:17:08
[comment_content] => האם ניתן להחליף את שורש הסלרי בירק אחר .. נניח קולורבי ?
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[comment_date] => 2020-08-29 19:43:53
[comment_date_gmt] => 2020-08-29 16:43:53
[comment_content] => שמעונה שלום, הטחינה, הקמח והפתיתים עצמם מספיק דביקים.
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[comment_date_gmt] => 2020-08-27 18:16:34
[comment_content] => נראה טוב מאד.ללא בצים?
מה מחזיק את המפינס?
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[comment_date] => 2020-08-23 20:16:48
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[comment_content] => היי בועז, אם מבשלים כמו פסטה אז מבשלים בהרבה מים ומסננים. אם כמו אורז - 2 כוסות מים רותחים על כל כוס קינואה.
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[comment_date] => 2020-08-19 14:22:15
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[comment_content] => מים.... כמה מים?
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[comment_date] => 2020-03-29 13:09:42
[comment_date_gmt] => 2020-03-29 10:09:42
[comment_content] => מירי שלום, המשפט "מבשלים את הקינואה" הוא רק כותרת, נסיר אותו למניעת בלבול. יש לעקוב אחרי ההוראות לפי סדר השלבים.
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[comment_date] => 2020-03-27 08:58:39
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[comment_content] => התהליך לא ברור 1. מבשלים את הקינואה ואחר כך שוטפים ??? קודם מבשלים ואחר כך שוטפים ? הסבר על הבישול ?
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[comment_date] => 2020-08-16 20:41:30
[comment_date_gmt] => 2020-08-16 17:41:30
[comment_content] => זה ממש טעים
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[comment_date] => 2020-08-15 21:03:51
[comment_date_gmt] => 2020-08-15 18:03:51
[comment_content] => רחל שלום, אפשר להחליף אותם בקמח.
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[comment_date] => 2020-08-12 12:03:53
[comment_date_gmt] => 2020-08-12 09:03:53
[comment_content] => האם אפשר לוותר על השקדים הטחונים?
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[comment_date] => 2020-03-29 13:10:46
[comment_date_gmt] => 2020-03-29 10:10:46
[comment_content] => צהלית שלום, בהחלט ניתן לעצב את הבצק בכל צורה שאת מעדיפה.
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[comment_date] => 2020-03-27 08:37:39
[comment_date_gmt] => 2020-03-27 05:37:39
[comment_content] => ניתן לעשות את השבלולים כעוגה ?
עוגת שמרים
או כל מילוי אחר?
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[comment_date] => 2020-08-11 15:12:23
[comment_date_gmt] => 2020-08-11 12:12:23
[comment_content] => מיכל שלום, אם את שואלת לגבי מיץ הלימון - מיץ מלימון אחד.
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[comment_date] => 2020-08-10 16:30:10
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[comment_content] => לא ברור כמה מיץ.
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[comment_date] => 2020-08-11 15:10:39
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[comment_content] => נהדר מורן! ספרי איך יצא
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[comment_date] => 2020-08-10 19:04:46
[comment_date_gmt] => 2020-08-10 16:04:46
[comment_content] => מושלם אני באמצע ההכנה
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[comment_date] => 2020-06-23 18:29:15
[comment_date_gmt] => 2020-06-23 15:29:15
[comment_content] => תודה חיוי!
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[comment_date] => 2020-06-23 12:45:27
[comment_date_gmt] => 2020-06-23 09:45:27
[comment_content] => טעים ביותר! מגניב!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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[comment_date] => 2020-08-11 15:10:21
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[comment_content] => שרגא שלום, זה לימון מיובש, בדרכ בצבע שחור (יש גם בהירים) בעל טעם ייחודי שמשתמשים בו במטבח הפרסי. רוכשים בחנויות התבלינים.
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[comment_date] => 2020-08-11 08:53:48
[comment_date_gmt] => 2020-08-11 05:53:48
[comment_content] => מה זה לימונים פרסים?
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[comment_date] => 2020-08-07 14:22:19
[comment_date_gmt] => 2020-08-07 11:22:19
[comment_content] => פעלנו לפי המתכון, יצא מצויין .
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[comment_date] => 2020-08-04 23:14:30
[comment_date_gmt] => 2020-08-04 20:14:30
[comment_content] => יצא פצצה!
תודה רבה.
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[comment_date] => 2020-08-02 18:49:13
[comment_date_gmt] => 2020-08-02 15:49:13
[comment_content] => מאיר שלום, בהחלט, ייתכן ותצטרך להוסיף קצת יותר קמח.
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[comment_date] => 2020-07-30 17:55:50
[comment_date_gmt] => 2020-07-30 14:55:50
[comment_content] => האם אפשר להכין את הלחמניות רק מקמח רגיל?
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[comment_date] => 2020-07-15 11:04:47
[comment_date_gmt] => 2020-07-15 08:04:47
[comment_content] => יעקב שלום, אפשר להקפיא את הלחמניות אפויות ואפשר להקפיא את הבצק אחרי ההתפחה, עטוף בניילון נצמד. לילה לפני השימוש מוציאים למקרר, ושעתיים לפני השימוש מוציאים לטמפרטורת החדר. ממשיכים לפי המתכון.
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[comment_date] => 2020-07-15 08:55:26
[comment_date_gmt] => 2020-07-15 05:55:26
[comment_content] => האם ניתן להקפיא? וא'כ האם מיד כשזה מוכן להקפיא?
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[comment_date] => 2020-07-27 19:52:38
[comment_date_gmt] => 2020-07-27 16:52:38
[comment_content] => כמה כלים ?? וואי וואי
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[comment_date] => 2020-07-06 09:59:52
[comment_date_gmt] => 2020-07-06 06:59:52
[comment_content] => תודה רבה מיכאל!
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[comment_date] => 2020-07-02 12:59:02
[comment_date_gmt] => 2020-07-02 09:59:02
[comment_content] => מתכון שכולם אוהבים גם ילדים. משובח ביותר, זה המתכון הטוב ביותר שמצאתי ברשת. תודה רבה לסוגת ולמי שהעלה את המתכון הזה.
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[comment_author] => שגיב ברוך שאול
[comment_author_email] => [email protected]
[comment_author_url] => http://
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[comment_date] => 2020-07-23 20:07:36
[comment_date_gmt] => 2020-07-23 17:07:36
[comment_content] => מישהו שכח להוסיף את הבצל לרכיבים....
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[comment_date] => 2020-07-02 16:26:09
[comment_date_gmt] => 2020-07-02 13:26:09
[comment_content] => היי ומתי את החמאה להוסיף?
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[comment_date] => 2020-06-24 10:51:46
[comment_date_gmt] => 2020-06-24 07:51:46
[comment_content] => היי צחי, תודה על תשומת הלב, המתכון תוקן.
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[comment_date] => 2020-06-22 10:34:09
[comment_date_gmt] => 2020-06-22 07:34:09
[comment_content] => מתי מוסיפים את החילבה ? במצרכים החילבה רשומה אבל במתכון הוא לא מוזכר
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[comment_author] => רויטל רוזנפלד
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-03-26 19:25:42
[comment_date_gmt] => 2019-03-26 17:25:42
[comment_content] => ברגע שמסננים את מי הבישול כמעט ואין נוזלים..לא צריך להוסיף את מי הבישול של העדשים?
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[comment_date] => 2020-07-22 10:30:14
[comment_date_gmt] => 2020-07-22 07:30:14
[comment_content] => בהחלט, ייתכן שתצטרכי להוסיף יותר נוזלים.
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[comment_date] => 2020-07-19 07:19:54
[comment_date_gmt] => 2020-07-19 04:19:54
[comment_content] => האם ניתן להמיר את הקמח בקמח כוסמין מלא?
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[comment_date] => 2020-04-05 20:15:10
[comment_date_gmt] => 2020-04-05 17:15:10
[comment_content] => עפרה שלום, הלחמניות קטנות יחסית ולכן משך האפייה קצר למדי. אם רוצים אפשר לאפות עד 18 דקות מקסימום, נשנה זאת גם במתכון.
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[comment_date] => 2020-04-03 18:51:30
[comment_date_gmt] => 2020-04-03 15:51:30
[comment_content] => אני חושבת שיש טעות במשך זמן האפייה
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[comment_date] => 2020-07-22 10:29:31
[comment_date_gmt] => 2020-07-22 07:29:31
[comment_content] => נשמע מצוין, ותודה!
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[comment_date] => 2020-07-20 15:05:59
[comment_date_gmt] => 2020-07-20 12:05:59
[comment_content] => אני ממש אוהבת את המתכון הוא ממש מוצלח
חייבת לומר שאני מוסיפה איטריות או מכינה רביחה עם קמח להסמכה כמיטב המסורת ❤️
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[comment_date] => 2020-07-22 10:29:18
[comment_date_gmt] => 2020-07-22 07:29:18
[comment_content] => בהחלט, ייתכן שתצטרכי להוסיף עוד קצת קמח.
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[comment_date] => 2020-07-21 12:39:36
[comment_date_gmt] => 2020-07-21 09:39:36
[comment_content] => אפשר במקום קמח מלא...קמח כוסמין???
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[comment_date] => 2020-07-17 16:36:03
[comment_date_gmt] => 2020-07-17 13:36:03
[comment_content] => שרה שלום, עדיף להשתמש בשמן קוקוס שמתייצב בקירור ומבטיח מרקם חלק. אפשר לנסות עם שמן רגיל - לא בדקנו.
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[comment_date] => 2020-07-16 15:11:23
[comment_date_gmt] => 2020-07-16 12:11:23
[comment_content] => אפשר שמן רגיל במקום חמאה
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[comment_date] => 2020-07-19 21:07:05
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[comment_content] => יופי
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-07-19 07:57:46
[comment_date_gmt] => 2020-07-19 04:57:46
[comment_content] => ואחרי המקרר אופים מטגנים.מה עושים
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[comment_date] => 2017-08-03 09:03:53
[comment_date_gmt] => 2017-08-03 06:03:53
[comment_content] => איריס שלום, הכוונה לאריזה אחת של תערובת אורז עם שיבולת שועל ועדשים מסדרת 10 דקות של סוגת להכנה מהירה. המשקל הכולל שלה הוא 250 גרם, אך שימי לב שאם את מכינה את האורז בעצמך, יש לבשל אותו באופן שונה.
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[comment_date] => 2017-07-31 23:29:44
[comment_date_gmt] => 2017-07-31 20:29:44
[comment_content] => כמה אורז? כוס? ק"ג?
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[comment_date] => 2020-07-19 06:57:15
[comment_date_gmt] => 2020-07-19 03:57:15
[comment_content] => חן שלום, כמו שכתוב אפשר להשתמש בחלב צמחי (סויה או שקדים ללא תוספת סוכר). לגבי תבנית אחת - תחלקי את הכמויות בשלוש. לגבי הוויסקי - אפשר להשמיט.
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[comment_date] => 2020-07-18 17:50:00
[comment_date_gmt] => 2020-07-18 14:50:00
[comment_content] => וכדי להפוך את העוגה לפרווה אפשר לא להשתמש בחלב בכלל? ואם אין לי וויסקי/רום? במה אפשר להחליף?
לתבנית אחת בכמה להקטין את הכמויות?
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[comment_date] => 2020-07-17 16:39:13
[comment_date_gmt] => 2020-07-17 13:39:13
[comment_content] => חן שלום, הבלילה תספיק לך לכ-3 עוגות אינגליש.
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[comment_date] => 2020-07-17 12:43:04
[comment_date_gmt] => 2020-07-17 09:43:04
[comment_content] => איך המתכון משתנה אם יש לי תבנית אינגליש קייק חד פעמית?
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[comment_date] => 2020-04-23 08:58:29
[comment_date_gmt] => 2020-04-23 05:58:29
[comment_content] => העוגה מצוינת!
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[comment_date] => 2019-10-02 22:24:02
[comment_date_gmt] => 2019-10-02 19:24:02
[comment_content] => תודה, המתכון תוקן.
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[comment_approved] => 1
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[comment_date] => 2019-10-02 22:23:44
[comment_date_gmt] => 2019-10-02 19:23:44
[comment_content] => תודה, המתכון תוקן.
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[comment_date] => 2019-10-02 20:28:48
[comment_date_gmt] => 2019-10-02 17:28:48
[comment_content] => במתכון בחומרים לזיגוג כתוב 120 גרם (1 כוס) ולא כתוב מה?
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[comment_date] => 2019-10-02 14:18:06
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[comment_content] => תקנו את המתכון. בחומרים להכנת הזיגוג רשום 120 גרם....ולא רשום מה. אני מניחה שהכוונה לאבקת סוכר, כי באופן ההכנה, יש לערבב עם אבקת סוכר. .
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[comment_date] => 2020-07-19 06:32:54
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[comment_content] => טעים מאוד.
אומנם 3 שעות זה בהגזמה.
לאחר שעתיים הכל היה מוכן, רך ועסיסי.
מזל שמאמינה לאינטויציה שלי לפך היתי מקבלת דיסה עם בשר יבש.
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[comment_date] => 2020-07-17 16:34:52
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[comment_content] => היי אבישג, אפשר להחליף בקמח כוסמין ולהוסיף אבקת אפייה.
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[comment_date] => 2020-07-16 12:15:31
[comment_date_gmt] => 2020-07-16 09:15:31
[comment_content] => האם ניתן להחליף בקמח אחר? נגיד כוסמין או שיבולת שועל?
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[comment_date] => 2019-04-30 13:27:01
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[comment_content] => נוי שלום, בהחלט ובהנאה!
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[comment_date] => 2019-04-30 10:53:37
[comment_date_gmt] => 2019-04-30 07:53:37
[comment_content] => האם אפשר להשתמש בקינואה רגילה (לבנה) במקום אדומה?
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[comment_date] => 2020-07-17 14:48:47
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[comment_content] => אהבתי!!!!
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[comment_date] => 2020-07-17 14:47:22
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[comment_content] => מתכון פצצה
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[comment_date] => 2019-08-19 10:58:09
[comment_date_gmt] => 2019-08-19 07:58:09
[comment_content] => אנו שלום, כמות המים תלויה בנפח המדוייק של המרכיבים שהכנסת לסיר, לכן כתוב "מכסים במים" כלומר יוצקים מים עד לגובה תכולת הסיר.
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[comment_date] => 2019-08-18 23:45:50
[comment_date_gmt] => 2019-08-18 20:45:50
[comment_content] => כמה מיים?
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[comment_date] => 2019-08-01 23:21:17
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[comment_content] => אנו שלום, כמות המים תלויה בנפח המדוייק של המרכיבים שהכנסת לסיר, לכן כתוב "מכסים במים" כלומר יוצקים מים עד לגובה תכולת הסיר. לגבי רסק עגבניות, אפשר - היינו מוסיפים קופסא קטנה.
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[comment_date] => 2019-08-01 10:42:23
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[comment_content] => אנא, אודה באם תעדכנו אותי כמה כוסות מים שמים לכמות הנ"ל.
ניתן להוסיף רסק עגבניות, וכמה?-
תודה מראש.
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[comment_date] => 2018-04-29 12:34:54
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[comment_content] => מעולה מעולה!!!
רק הריח שהתפשט כבר מלא לי את הלב!
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[comment_date] => 2020-07-15 20:56:00
[comment_date_gmt] => 2020-07-15 17:56:00
[comment_content] => יצא מעולה. הוספתי בערך כפית מלח
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[comment_date] => 2019-07-10 00:23:34
[comment_date_gmt] => 2019-07-09 21:23:34
[comment_content] => מיכל שלום, אורז אדום הוא למעשה סוג של אורז מלא, כמות הנוזלים לעיתים אפילו 1/4 2 כוסות לכל כוס אורז, כך שאין סיבה שייצא רטוב אם הכנת לפי ההוראות. חשוב להקפיד על משך בישול של כ-40 דקות ולמדוד את הנוזלים באותה כוס שמודדים את כמות האורז. מקווים שתצליחי בפעם הבאה!
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[comment_date] => 2019-07-08 20:23:17
[comment_date_gmt] => 2019-07-08 17:23:17
[comment_content] => עשיתי את האורז בדיוק לפי הוראות ההכנה ויצא לי אורז רטוב ודביק, לא אחד אחד...
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[comment_date] => 2018-04-30 11:32:44
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[comment_content] => רחלי שלום, זה מתכון בסיס - כמובן שעם האורז המבושל אפשר להכין מאכלים רבים. חפשי באתר "אורז אדום" ותמצאי מתכונים נוספים.
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[comment_date] => 2018-04-27 11:01:24
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[comment_content] => בלי תבלינים???
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[comment_date] => 2016-11-14 21:56:23
[comment_date_gmt] => 2016-11-14 19:56:23
[comment_content] => טרם התנסיתי בבישול אורז אדום, המתכון הפשוט נראה נפלא, ובודאי יהיה כף להכין אותו. קבלתי היום מתנה אורז אדום, אשמח לקרוא מתכונים נוספים.
תודה רבה
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[comment_content] => צר לנו לשמוע נחמה, אבל מניסיון של רבים אחרים המתכון תקין. יכול להיות שהעדשים היו עדיין חמות? או לא סוננו מספיק ממי הבישול? בכל מקרה להבא תמיד אפשר להוסיף לתערובת עוד פירורי לחם או קמח כדי לייצב אותה.
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[comment_date] => 2020-07-13 00:16:57
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[comment_content] => יצא רע. אע מאוד. נדמה לי שחסר במרכיבים שפרסמתם איזה פרט חשוב כדי לקבל קציצה קשיחה ולא תבשיל של עדשים. יצא מיימי. זרקתי לפח.
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[comment_content] => תודה רבה דליה! ייתכן שזה תלוי בגודל הקציצות.. בכל מקרה שמחים מאד שאהבת!
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[comment_date] => 2019-08-31 08:26:20
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[comment_content] => מתכון מעולה. יצאו קציצות טעימות ברמות. "אפילו יותר טעימות מקציצות הבשר של סבתא". דרך אגב הכמות הספיקה ל27 קציצות (במתכון צוין 15)
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[comment_date] => 2019-08-18 19:01:51
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[comment_content] => איזה כיף לשמוע! בהחלט אפשר, צריך לשמן את הקציצות לפני ההכנסה לתנור ולאפות כ-30 דקות על 200 מעלות. בתיאבון!
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[comment_date] => 2019-08-17 20:54:05
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[comment_content] => שלום
יצא מעולה, אפילו הוספתי גזר מגורד
האם אפשא לאפות במקום לטגן?
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[comment_date] => 2019-04-24 13:55:49
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[comment_content] => יצא טעים מאוד. השתמשתי בשתי ביצים קטנות כי ראיתי שהתערובת יבשה מידי ובחצי כוס קמח מצה (פסח). את הכדורים שיטחתי לקציצות בגודל בינוני
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[comment_date] => 2019-01-19 10:42:54
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[comment_content] => שמחים לשמוע!!
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[comment_date] => 2019-01-19 10:42:39
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[comment_content] => בהחלט יש, זה מצוין ברשימת החומרים :-)
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[comment_date] => 2019-01-17 09:52:08
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[comment_content] => יצא סוף!!!!!! מעולה. תודה על המתכון.
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[comment_date] => 2019-01-17 09:32:30
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[comment_content] => הי, בעיסה של הקציצות אין מלח?
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[comment_date] => 2018-12-27 15:38:00
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[comment_content] => יצא פצצה!!!! הוספתי 2 כפות מים כי היה דביק מידיי. כל השאר בול, לא שיניתי כלום. תודה :)
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[comment_date] => 2018-09-24 19:04:25
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[comment_content] => אורה שלום, צר לנו על האכזבה, מתברר שאכן היתה טעות טכנית במתכון והיא תוקנה. תודה על תשומת הלב וחג שמח
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[comment_date] => 2018-09-19 13:32:51
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[comment_content] => TOTAL LOST
למרות שהתערובת אוחסנה במקרר חצי שעה. למרות שהוספו עוד פירורי לחם.
זהו כבר המתכון השני באתר שלכם שלא מצליח לי. יש לי חשד שלא ניסיתם את המתכונים שאתם מפרסמים.
ב ז י ו ן !
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[comment_date] => 2018-09-11 18:21:20
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[comment_content] => אסתר שלום, במתכון יש גם ביצה וגם פירורי לחם, הם שקושרים את התערובת. תמיד מומלץ לנסות קציצה אחת ואם היא לא יציבה מספיק, אפשר להוסיף עוד פירורי לחם. אפשר גם להכניס את התערובת למקרר לחצי שעה לפני הטיגון.
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[comment_author] => Esther Levinson
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[comment_date] => 2018-09-09 14:22:51
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[comment_content] => חבל על העבודה ועל החומרים. משהו בתערובת הזו לא עובד, אין מה שיקשור את העדשים זו לזו.
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[comment_date] => 2018-07-01 00:56:43
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[comment_content] => נורית שלום, הביצה ופירורי הלחם אמורים להספיק, בפעם הבאה נסי להוסיף יותר פירורי לחם ולהכניס את התערובת להתגבשות במקרר לחצי שעה.
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[comment_date] => 2018-06-28 16:50:16
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[comment_content] => עיסת הקציצות לא התגבשה לא עליתי על הסיבה. אודה על עזרתכם.
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[comment_date] => 2020-07-13 15:26:03
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[comment_content] => היי רחלי, הסרטון תקין. נסי אולי להיכנס מהמחשב.
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[comment_date] => 2020-07-13 14:22:04
[comment_date_gmt] => 2020-07-13 11:22:04
[comment_content] => אני לא מצליחה להכנס לסרטון
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[comment_content] => דניאלה שלום, בהחלט כן, שימי לב רק שאורז לבן זקוק למשך בישול קצר יותר ולפחות נוזלים לעומת אורז חום.
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[comment_content] => אפשר להחליף את האורז האדום, באורז לבן או חום?
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[comment_content] => לאה שלום, קמח רב תכליתי הוא קמח לבן רגיל, שמתאים לכל השימושים.
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[comment_content] => שלום.
האם אפשר להשתמש בקמח רגיל?
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[comment_content] => מרגלית שלום, לצערנו זה בלתי אפשרי במתכון הזה.
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[comment_content] => האם אפשר להמיר את החמאה בשמן?...
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[comment_content] => אריה שלום, הכפתור קיים - מופיע בראש המתכון.
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[comment_date] => 2020-07-09 13:17:41
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[comment_content] => אשמח להוספת כפתור של הדפסת רכיבי המתכון
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[comment_date] => 2020-07-12 15:38:12
[comment_date_gmt] => 2020-07-12 12:38:12
[comment_content] => רחלי שלום, יש מגוון מתכונים, למשל פבלובה https://www.sugat.com/recipes/strawberries-pavlova/
או מעדן שוקולד ומרנג https://www.sugat.com/recipes/chocolate-meringue-trifle/
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[comment_date] => 2020-07-09 15:02:57
[comment_date_gmt] => 2020-07-09 12:02:57
[comment_content] => מה אפשר לעשות אם החלבונים
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[comment_date] => 2020-07-12 15:33:09
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[comment_content] => היי רחלי, בדיוק באותו אופן. בהצלחה!
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[comment_date] => 2020-07-09 22:06:35
[comment_date_gmt] => 2020-07-09 19:06:35
[comment_content] => שאלה
אם אני רוצה להכין את הארטיק מפרות קפואים איך אני מכינה
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[comment_date] => 2020-07-12 15:32:25
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[comment_content] => היי עדן, המיץ נותן טעם ייחודי מתוק-חמוץ לתבשיל, אפשר להשתמש בכל סוג. אפשר להכין גם עם מים או ציר, אבל התוצאה תהיה שונה.
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[comment_date] => 2020-07-10 08:51:07
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[comment_content] => אפשר לוותר על המיץ אננס? הוא לא הופך את התבשיל למתוק?
ואם לא באיזה להשתמש?
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[comment_content] => מושלם
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[comment_date] => 2020-07-10 11:23:07
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[comment_content] => תגגל
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[comment_date] => 2020-02-17 23:19:59
[comment_date_gmt] => 2020-02-17 21:19:59
[comment_content] => רון שלום, הכתבה נועדה לתת לבשלן הביתי הנחיות בסיסיות להנבטת קטניות ואכן לא מתרכז בכל סוג וסוג בנפרד - מה גם שאותן הנחיות בסיסיות תקפות ברוב המקרים לגבי סוגים שונים של קטניות. כמו שהגבנו לגולשים אחרים, נשמח לספק מידע נוסף ככל שנוכל אם יש לך שאלות ספציפיות.
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[comment_date] => 2020-02-16 12:24:24
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[comment_content] => תנסי לפרוס אותם בשכבה אחת - שלא יהיו בצפיפות ושלא יהיו אחד על השני. לא במסננת (שם הם בערימה אחד על השני) אלא במגש מחורר. יש בעלי אקספרס אחלה מגשים כאלה מיוחדים להנבטה עם תחתיות לאיסוף המים.
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[comment_date] => 2020-02-16 12:20:49
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[comment_content] => אני גם בדעה שאם כבר נותנים שירות וטיפים ללקוחות - אפשר קצת יותר להשקיע ולעשות את זה רציני יותר ולא כאילו לצאת ידי חובה. אתם מוכרים סוגים שונים של קטניות ודגנים - אז תשקיעו גם קצת במידע על ההנבטה לפי סוגים. לא יעלה לכם הון עתק אבל תרוויחו אנשים שיעריכו אתכם. העולם הולך היום לכיוון של אוכל בריא - זה יהיה שווה לכם. כרגע לקרא את המידע שהעברתם (גם בתגובות לקוראים) לא עוזר הרבה וחבל
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[comment_date] => 2019-12-04 19:39:14
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[comment_content] => ציון שלום, תלוי בסוג הקטניות - קטניות כמו מש ועדשים שהונבטו מספיק אפשר לאכול ללא בישול מוקדם. רצוי להנביט במסננת ולא על צמר גפן מכיוון שקשה להנביט ככה כמות מספיקה והסיבים של הצמר גפן נוטים להידבק לקטניות.
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[comment_type] => comment
[comment_parent] => 655
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[comment_date] => 2019-12-03 17:57:49
[comment_date_gmt] => 2019-12-03 15:57:49
[comment_content] => יש אפשרות לאכול קטניות שהנביטו בצמר גפן השרישו והוציאו גבעולים ןעלים.?
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[comment_date] => 2019-07-14 19:08:27
[comment_date_gmt] => 2019-07-14 16:08:27
[comment_content] => נאוה שלום, בוררים את הקטניות לפני ההנבטה.
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[comment_date] => 2019-07-10 01:09:04
[comment_date_gmt] => 2019-07-09 22:09:04
[comment_content] => בהנבטת מש כל הקליפות הירוקות נפרדו מהעדשים. האם יש לברור את העדשים הלבנות ללא הקליפה לאחר ההנבטה
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[comment_date] => 2019-02-20 16:21:59
[comment_date_gmt] => 2019-02-20 14:21:59
[comment_content] => היי דבי, לצערנו לא - חומוס קפוא הוא חומוס שכבר בושל וכבר לא יכול לנבוט. כדי להנביט יש להשרות חומוס יבש, שלא עבר בישול מקדים. בהצלחה!
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[comment_date] => 2019-02-19 17:28:20
[comment_date_gmt] => 2019-02-19 15:28:20
[comment_content] => האם ניתן להנביט קטניות קפואים- כמו חומוס קפוא?
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[comment_author] => מיכל גרין
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[comment_date] => 2018-06-16 13:40:46
[comment_date_gmt] => 2018-06-16 10:40:46
[comment_content] => מה שכתבת הוא לא מדוייק ב100% - ברזל לדוגמה נהיה יותר זמין אחרי הנבטה ובישול יחד :)
ובאופן כללי בישול לא תמיד הורס ערך תזונתי, מאוד תלוי בסוג הויטמנין\מינרל ובסוג המאכל.
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[comment_date] => 2018-05-27 00:37:46
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[comment_content] => תודה על המידע והטיפים :-)
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[comment_date] => 2018-05-25 12:03:42
[comment_date_gmt] => 2018-05-25 09:03:42
[comment_content] => יש לי משהו חשוב להוסיף! אחרי שמנביטים את הקטניות(לא ניסיתי על כל הקטניות)אבל יש קטניות שאפשר לאכול ככה וזה מאד טעים לא צריך לבשל! זה רק הורס את הערכים התזונתיים שלהם!
עדשים ,או מש נבוטים זה דבר ממש טעים בלי צורך בבישול!!!.אפשר להוסיף לסלט ואפשר גם לקחת אותם לדרך כמו ממתקים קטנים וזה מחזיק מעמד ומשביע. מנסיון!!
עוד דבר מומלץ לבשל אורז ובסיום הבישול לכבות את האש ולהוסיף את הנבטים ולסגור את המכסה
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[comment_date] => 2018-01-31 11:42:24
[comment_date_gmt] => 2018-01-31 09:42:24
[comment_content] => נטע ב - את צריכה להשפריץ כל שעה שעתיים מעט מים על הקטניות שלא יתייבשו ואפילו לשטוף אותך מידי פעם. המלצה שלי - לאחר לילה של השריה במים, תשטפי טוב, תעבירי למסננת ותשאירי על המסננת ותשפריצי מים כל שעתיים בערך
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[comment_date] => 2018-01-30 21:15:56
[comment_date_gmt] => 2018-01-30 19:15:56
[comment_content] => היי נחמי, בהחלט ניתן.
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[comment_date] => 2018-01-30 17:32:55
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[comment_content] => רציתי לשאול אם אפשר להקפיא קטניות שהונבטו לנבט זעיר?
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[comment_date] => 2018-01-27 10:10:15
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[comment_content] => לרוב אני מנביטה עדשים ירוקות וזה מצליח בלי שום מאמץ. לגבי חומוס ושעועית לבנה הסיפור שונה לגמרי. אני משרה אותם ללילה במים תוך כדי החלפת המים כל כמה שעות. אחרי 24 שעות מעבירה אותם למסננת גדולה ושמה בתוך קערה ומכסה במגבת וממתינה עד שינבט. מידי כמה שעות שוטפת ומערבבת את הקטניות. אבל תוך יום הסירחון שעולה מהקטניות הוא בלתי נסבל! וכמובן שאין שום נבט. על הקטניה נוצר ציפוי דביק כזה ומסריח ברמות. מה עושים?
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[comment_date] => 2017-09-17 21:57:24
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[comment_content] => ציון שלום, תודה על ההערה - המאמר לא מנסה להיות מדריך ספציפי לכל קטנית בנפרד, אלא לתת כלים בסיסיים כדי לאפשר לאנשים להתנסות בהנבטה ביתית פשוטה. עם זאת, נשמח לשמוע מה בדיוק לדעתך חסר במאמר ואם נוכל, נשלים בשמחה את המידע. תודה
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[comment_date] => 2017-09-17 15:18:03
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[comment_content] => שלום, היות ואתם אחד הספקים הגדולים ביותר בארץ של קטניות ושאר זרעים, היה מאוד כדאי גם לכם להרחיב את המאמר שלכם על הנבטה. כפי שהוא כרגע, הוא דל וכללי מדי. כדאי לפרט ביחס לכל סוגי הקטניות ושאר דברים שאתם משווקים. אם אנשים ידעו שהמוצרים שלכם טובים להנבטה, הם יעדיפו לרכוש את המוצרים שלכם שהם ברוב המקרים הרבה יותר זולים מאלו שנמכרים בחניות טבע שרק עבור שמם הם גובים מחירים מוגזמים.
בברכה
ציון אביטל
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[comment_date] => 2020-07-09 19:35:32
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[comment_content] => יצא ממש טעים
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[comment_date] => 2016-08-25 18:24:04
[comment_date_gmt] => 2016-08-25 15:24:04
[comment_content] => יצא מושלם ומאוד טעים
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[comment_date] => 2020-07-06 10:03:49
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[comment_content] => צודקת, תודה על תשומת הלב. אפשר להכין בלילה של קמח ומים להדבקת הפירורים.
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[comment_date] => 2020-07-02 15:25:43
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[comment_content] => לתשומת ליבכם המתכון הוא לא טבעוני יש ביצים, במה ניתן להחליף את טיגון הקציצות ללא ביצים?
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[comment_date] => 2019-11-18 21:34:11
[comment_date_gmt] => 2019-11-18 19:34:11
[comment_content] => עדי שלום, אין סיבה שלא - נראה לנו שקמח אורז יהיה המתאים ביותר.
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[comment_date] => 2019-11-18 18:48:03
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[comment_content] => אפשר להחליף את הקמח בקמח תירס תפוא או אורז? (כדי לעשות את המתכון נטול קלוטן...)
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[comment_date] => 2019-10-24 21:26:31
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[comment_content] => אליסה שלום, אפשר לוותר על הביצים במתכון. האורז דביק ולא חייבים להוסיף אותן.
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[comment_date] => 2019-10-23 10:49:20
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[comment_content] => יעל שלום, אחרי יציקת המים הרותחים לסיר הטמפרטורה שלהם יורדת מעט, לכן ממשיכים לחמם עוד רגע מעל להבה גבוהה עד שהמים חוזרים לבעבע. זה לוקח זמן קצר. בהצלחה!
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[comment_date] => 2019-10-23 10:49:18
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[comment_content] => יעל שלום, אחרי יציקת המים הרותחים לסיר הטמפרטורה שלהם יורדת מעט, לכן ממשיכים לחמם עוד רגע מעל להבה גבוהה עד שהמים חוזרים לבעבע. זה לוקח זמן קצר. בהצלחה!
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[comment_date] => 2019-10-19 18:02:54
[comment_date_gmt] => 2019-10-19 15:02:54
[comment_content] => מה הכוונה הרתחה חוזרת של האורז? לא כתוב זמנים והפרשי זמנים?
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[comment_date] => 2019-09-27 14:35:01
[comment_date_gmt] => 2019-09-27 11:35:01
[comment_content] => אפשר להחליף במשהו את הביצים?
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[comment_date] => 2019-09-23 12:37:18
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[comment_content] => בהחלט! אפשר להבריש אותם קצת בשמן ואז לאפות ב-200 מעלות 20 דקות.
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[comment_date] => 2019-09-22 08:23:37
[comment_date_gmt] => 2019-09-22 05:23:37
[comment_content] => האם אפשר לאפות במקום לטגן?
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[comment_date] => 2020-07-03 13:20:22
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[comment_content] => יצא טעים מאוד.
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[comment_content] => שמחים שאהבת את המתכון!
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[comment_date] => 2020-04-30 13:45:05
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[comment_content] => מתכון מאוד מוצלח המירקם והטעם התקבלו בחג בהפתעה.
והועבר לעוד אנשים שגם התלהבו.
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[comment_date] => 2017-12-28 18:02:13
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[comment_content] => מיכל שלום, אצלנו נראה שהכל תקין. נסי לרענן או להיכנס ממחשב אחר.
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[comment_content] => יש לכם באג, כל המתכון מחוק
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[comment_date] => 2020-06-26 12:57:29
[comment_date_gmt] => 2020-06-26 09:57:29
[comment_content] => המתכון טעים מאוד ובריא, הבעיה שלמרות שאפיתי את הקציצות, ברוטב הן התפרקו לגמרי. יצא לי תבשיל ולא קציצות. למה לא הצליח לי?
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[comment_date] => 2019-11-18 21:29:40
[comment_date_gmt] => 2019-11-18 19:29:40
[comment_content] => היי ניצן, לא ניסינו בעצמנו (אנחנו מתים על אורז) אבל היינו מנסים בורגול עבה או גריסים למשל.
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[comment_date] => 2019-11-10 18:13:06
[comment_date_gmt] => 2019-11-10 16:13:06
[comment_content] => במה אפשר להחליף את האורז למי שלא אוכל?
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[comment_date] => 2019-09-04 21:46:52
[comment_date_gmt] => 2019-09-04 18:46:52
[comment_content] => ערן שלום, במתכון הזה הלימון הכבוש נותן את הטעם הייחודי לרוטב, אפשר כמובן להסתפק ברוטב עגבניות "רגיל". בתיאבון!
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[comment_date] => 2019-09-03 15:03:29
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[comment_content] => הי.
האם הלימון הכבוש הכרחי?
במה ניתן להחליפו?
תודה
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[comment_date] => 2019-08-08 12:07:40
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[comment_content] => אלישבע שלום, מדובר בערך בכוס אורז, אפשר לשים קצת יותר. בהצלחה!
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[comment_date] => 2019-08-07 16:45:31
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[comment_content] => אם יש לי כבר אורז מבושל, מה הכמות שצריך להוסיף לקציצות? כי כשכתבתי חצי כוס אורז הכוונה היתה לפני הבישול...
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[comment_date] => 2018-11-01 20:56:27
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[comment_content] => המתכון מצוין, אבל בפעם הבאה אני אגדיל את כמות הרוטב. מספיק להרבה מאוד קציצות.
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[comment_date] => 2018-10-30 01:13:05
[comment_date_gmt] => 2018-10-29 23:13:05
[comment_content] => תודה דליה, כיף לשמוע!
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[comment_date] => 2018-10-29 12:52:57
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[comment_content] => תודה רבה!
מתכון כל כך פשוט וכל כך טעים!
זו היתה בשבילי הפתעה,כמה אפשר ליהנות מארוחה פשוטה בלי בשר ודגים וליהנות מאוד!ובנוסף,שיש בה ערכים תזונתיים מעולים!
שוב תודה!
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[comment_date] => 2018-09-24 18:12:28
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[comment_content] => יצא מעולה
אפשר גם בלי הרוטב
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[comment_date] => 2018-09-18 16:41:36
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[comment_content] => מרגלית שלום, דייקנו את המתכון ועתה הכמויות ברורות - תודה על ההערה. בתיאבון!
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[comment_date] => 2018-09-17 21:37:27
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[comment_content] => לא ברורות לי הכמויות. האם מדובר בכוס אורז מבושל ושתי כוסות מש מבושלות או שהכמויות מתייחסות לחומרים היבשים?
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[comment_date] => 2018-08-28 14:18:45
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[comment_content] => שלום, עדיף להשתמש בעגבניות טריות קצוצות, רסק יהיה עוצמתי מדי.
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[comment_date] => 2018-08-28 12:23:17
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[comment_content] => היי
רציתי לשאול אם יש אפשרות להשתמש ברסק עגבניות רגיל או שחייב עגבניות משומרות קצוצות?
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[comment_date] => 2017-12-26 15:43:07
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[comment_content] => היי הדר, יכול להיות שלא טחנת מספיק את התערובת? בפעם הבאה נסי אולי להוסיף קמח או פירורי לחם כדי לייצב אותן אפילו יותר.
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[comment_date] => 2017-12-25 21:12:28
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[comment_content] => יצא מעולה !!!
רק בעיה אחת הקציצות התפרקו ונהיו דביקות ....
הרגיש ונראה בסופו של דבר כמו עיסה. מאשר קציצות יפות שהיו.... :/
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[comment_date] => 2017-08-23 19:02:08
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[comment_content] => רימי שלום, שמחים שאהבת ותודה על המשוב!
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[comment_date] => 2017-08-22 11:09:06
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[comment_content] => הקציצות מצוינות, אבל הרגשנו שהיינו צריכים להגדיל את כמות הרוטב קצת.
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[comment_date] => 2017-06-28 19:16:49
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[comment_content] => בדקנו שוב, האורז הוא חלק מהתערובת. תודה על תשומת הלב
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[comment_date] => 2017-06-28 08:55:11
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[comment_content] => האורז הוא לא חלק מתערובת הקציצות?
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[comment_content] => לא, האורז המבושל הוא חלק מתערובת הקציצות ומצטרף יחד עם כל יתר החומרים.
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[comment_date] => 2017-06-22 14:40:19
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[comment_content] => האורז כתוספת?
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[comment_date] => 2017-04-07 15:34:41
[comment_date_gmt] => 2017-04-07 12:34:41
[comment_content] => קציצות מצוינות וקלות להכנה. מומלץ!!!!!!!!
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[comment_date] => 2017-01-04 22:59:39
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[comment_content] => בהחלט! בתיאבון :-)
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[comment_date] => 2017-01-04 14:56:23
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[comment_content] => צהרים טובים
אפשר להקפיא את הקציצות?
עגבניות מבושלות
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[comment_date] => 2020-06-25 20:17:03
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[comment_content] => מנה מדהימה!
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[comment_date] => 2020-06-25 10:36:47
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[comment_content] => מעולה , פשוט מעולה
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[comment_date] => 2020-05-25 10:18:21
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[comment_content] => מתכון נהדר
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[comment_date] => 2020-06-23 16:55:55
[comment_date_gmt] => 2020-06-23 13:55:55
[comment_content] => הסלט אליפות, הכנתי אותו בעבר מלא, אחד השווים, לא לוותר על שום רכיב
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[comment_date] => 2020-06-22 08:23:06
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[comment_content] => היי טלי, המתכון הזה עובד רק עם כוסמת שלא עברה קלייה.
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[comment_date] => 2020-06-17 11:05:00
[comment_date_gmt] => 2020-06-17 08:05:00
[comment_content] => האם ניתן להתשמש בכוסמת אדומה ?
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[comment_date] => 2018-10-10 22:03:03
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[comment_content] => סיגל שלום, בהחלט ניתן. ממליצים על 180 מעלות עד להתייצבות, שימי לב לא לייבש אותן יותר מדי. בהצלחה!
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[comment_date] => 2018-10-10 22:00:26
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[comment_content] => אפשר לאפות במקום לטגן ?
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[comment_date] => 2020-06-17 07:19:15
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[comment_content] => הילדים שלי אמרו שזה לא טעים בחלל
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[comment_date] => 2020-06-16 08:57:47
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[comment_content] => פשוט נהדר!!!! אני שמתי כפית דבש במקום שזיפים ויצא מעולה.
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[comment_date] => 2020-05-07 11:21:29
[comment_date_gmt] => 2020-05-07 08:21:29
[comment_content] => טעים מאוד
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[comment_date] => 2020-06-12 16:03:44
[comment_date_gmt] => 2020-06-12 13:03:44
[comment_content] => מומלץ להתפיח לילה במקרר ואז להתפיח שוב ולאפות ביום ההגשה.
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[comment_date] => 2020-06-11 20:49:32
[comment_date_gmt] => 2020-06-11 17:49:32
[comment_content] => איך אפשר לשמור על טריותו? אני רוצה להגיש אותו למחרת ולהכין אותו היום
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[comment_date] => 2018-11-13 22:03:12
[comment_date_gmt] => 2018-11-13 20:03:12
[comment_content] => פרוחי שלום, הכוונה היא שאת בסיס המחמצת הראשון מכינים ערב לפני האפייה, הוא צריך לילה במקרר - קראי בסעיף 5. למחרת ממשיכים ביתר השלבים. בהצלחה!
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[comment_date] => 2018-11-13 19:02:32
[comment_date_gmt] => 2018-11-13 17:02:32
[comment_content] => ערב טוב לא הבנתי את סעיף 1 מה הכוונה הכנת הבצק ערב לפני ההגשה
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[comment_date] => 2020-06-12 16:03:07
[comment_date_gmt] => 2020-06-12 13:03:07
[comment_content] => תודה שלומית, שמחים שאהבת!
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[comment_date] => 2020-06-11 19:11:54
[comment_date_gmt] => 2020-06-11 16:11:54
[comment_content] => טעים, קל מאוד להכנה. ממש נהניתי.תודה
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[comment_date] => 2020-06-12 16:02:57
[comment_date_gmt] => 2020-06-12 13:02:57
[comment_content] => מיכל שלום, הכוונה לאטריות של סוגת - זאת האריזה ויש בה 250 גרם https://www.sugat.com/products/thick-egg-noodles/. בהצלחה!
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[comment_date] => 2020-06-11 17:59:16
[comment_date_gmt] => 2020-06-11 14:59:16
[comment_content] => חבילת אטריות זה לא בהכרח מעיד על המשקל. יש חבילות של 500 גרם ויש של פחות. מה משקל האטריות במתכון?
תודה
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[comment_date] => 2020-06-12 16:02:14
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[comment_content] => היי שרית, עקרונית כן.
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[comment_content] => אפשר מרגרינה במקום חמאה, אם אני רוצה פרווה?
האם זה אותו המרקם?
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[comment_date] => 2020-06-05 16:27:37
[comment_date_gmt] => 2020-06-05 13:27:37
[comment_content] => יצא מצוין. שמתי קצת יותר שקדים מאשר במתכון ולכן הוספתי מעט יותר מים למיקסר (כל ערבוב קצת כדי שלא יהפוך לקרם) ויצא מרקם מעולה וממש טעים! תודה רבה
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[comment_date] => 2019-03-19 16:38:25
[comment_date_gmt] => 2019-03-19 14:38:25
[comment_content] => .
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[comment_date] => 2018-11-07 17:23:32
[comment_date_gmt] => 2018-11-07 15:23:32
[comment_content] => מדדתי במשקל את כל המרכיבים במדויק ויצא ממש טוב.
בסוף הטחינה לא יצא בצק אלה חתיכות קטנות ודביקות וחיברתי הכל לבצק.
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[comment_date] => 2018-04-15 00:01:31
[comment_date_gmt] => 2018-04-14 21:01:31
[comment_content] => טל שלום, קשה לדעת מה השתבש, זה מתכון שנוסה בהצלחה רבה. מציעים להכין שוב ולעקוב אחרי המתכון הכתוב והמפורט. בהצלחה!
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[comment_date] => 2018-04-13 11:16:15
[comment_date_gmt] => 2018-04-13 08:16:15
[comment_content] => עשיתי הכל בדיוק עפ הסרטון. הבצק לא מתאחד לכדור פלסטלינה וכשניסיתי ללוש אותו יוצא מלא שמן..
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[comment_author] => נראה מעולה וקל הכנה
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[comment_date] => 2018-02-25 16:03:20
[comment_date_gmt] => 2018-02-25 14:03:20
[comment_content] => סרבי דולי
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[comment_date] => 2020-05-29 14:15:56
[comment_date_gmt] => 2020-05-29 11:15:56
[comment_content] => מאי שלום, משהו כמו 5-6 דקות אבל חשוב לשים לב מתי הבצק מתאחד ונוח לעבודה, זה יכול להשתנות בהתאם למיקסר ולטמפרטורה.
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[comment_date] => 2020-05-28 16:52:04
[comment_date_gmt] => 2020-05-28 13:52:04
[comment_content] => כמה דק במיקסר?
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[comment_date] => 2020-05-28 16:15:07
[comment_date_gmt] => 2020-05-28 13:15:07
[comment_content] => מתכון לא מוצלח, הביצים באפיה הופכים להיות חביתה
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[comment_date] => 2020-05-22 11:08:25
[comment_date_gmt] => 2020-05-22 08:08:25
[comment_content] => מיכל שלום, גודל 20X20.
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[comment_date] => 2020-05-19 12:02:33
[comment_date_gmt] => 2020-05-19 09:02:33
[comment_content] => שאלה לגבי פשטידת הברוקולי ב10 דקות, לאיזה גודל תבנית היא מתאימה שיהיה לה קצת גובה?
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[comment_date] => 2020-05-17 16:54:44
[comment_date_gmt] => 2020-05-17 13:54:44
[comment_content] => אילנה שלום, אם תלחצי על השורה שכתוב בה בלי ביצים תגיעי למתכון אחר שהוא בלי ביצים :-) זה אכן נראה מבלבל - נדגיש את זה בכיתוב
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[comment_date] => 2020-05-17 16:54:03
[comment_date_gmt] => 2020-05-17 13:54:03
[comment_content] => מירי שלום, אם תלחצי על השורה שכתוב בה בלי ביצים תגיעי למתכון אחר שהוא בלי ביצים :-) זה אכן נראה מבלבל - נדגיש את זה בכיתוב
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[comment_date] => 2020-05-17 13:20:17
[comment_date_gmt] => 2020-05-17 10:20:17
[comment_content] => למה בלי ביצים? יש 5 ביצים..לפי המתכון אין קמח בכלל.
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[comment_date] => 2020-05-17 11:53:19
[comment_date_gmt] => 2020-05-17 08:53:19
[comment_content] => איך בלי ביצים אם במצרכים רשום 5 ביצים ?
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[comment_date] => 2020-05-27 15:56:42
[comment_date_gmt] => 2020-05-27 12:56:42
[comment_content] => וואו ניראה מהמם ומגרה! לגמרי אנסה להכין
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[comment_date] => 2020-05-24 21:47:33
[comment_date_gmt] => 2020-05-24 18:47:33
[comment_content] => אפשר להוסיף קמח אם רוצים פשטידה יותר יציבה, אבל גם הביצים והגבינה מייצבים אותה.
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[comment_date] => 2020-05-24 11:47:06
[comment_date_gmt] => 2020-05-24 08:47:06
[comment_content] => אין קמח במתכון?
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[comment_date] => 2019-03-31 11:59:49
[comment_date_gmt] => 2019-03-31 08:59:49
[comment_content] => נכון! ובכן זו פשטידת גבינה ועירית :-) נתקן את המתכון, תודה על תשומת הלב
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[comment_date] => 2019-03-30 13:52:34
[comment_date_gmt] => 2019-03-30 10:52:34
[comment_content] => איפה השמיר?
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[comment_author] => מרים טולדנו
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[comment_date] => 2020-05-24 21:28:39
[comment_date_gmt] => 2020-05-24 18:28:39
[comment_content] => יאמי....
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[comment_date] => 2020-05-22 19:15:46
[comment_date_gmt] => 2020-05-22 16:15:46
[comment_content] => מוצלח מאוד! תודה רבה (-:
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[comment_date] => 2020-05-22 11:08:04
[comment_date_gmt] => 2020-05-22 08:08:04
[comment_content] => נורית שלום, המתכון ההודי הוא מתכון אחר - לחצי על הקישור ותגיעי אליו.
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[comment_date] => 2020-05-19 10:48:23
[comment_date_gmt] => 2020-05-19 07:48:23
[comment_content] => איפה כאן הקטע ההודי. הכותרת שונה קצת מפירוט המתכון
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[comment_date] => 2020-05-11 17:21:22
[comment_date_gmt] => 2020-05-11 14:21:22
[comment_content] => היי זהבה, בשמחה - יש לנו מאגר ענק של מתכונים, מוזמנת להיכנס https://www.sugat.com/all-recipes/
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[comment_date] => 2020-05-11 17:20:49
[comment_date_gmt] => 2020-05-11 14:20:49
[comment_content] => תודה על תשומת הלב :-) הטעות תוקנה
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[comment_date] => 2020-05-11 17:20:27
[comment_date_gmt] => 2020-05-11 14:20:27
[comment_content] => תודה על תשומת הלב :-) הטעות תוקנה
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[comment_date] => 2020-05-11 17:20:15
[comment_date_gmt] => 2020-05-11 14:20:15
[comment_content] => תודה על תשומת הלב :-) הטעות תוקנה
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[comment_date] => 2020-05-11 15:49:55
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[comment_content] =>
יש לכם טעות. כתבתם לשים בתבנית אבקת אפיה במקום נייר אפיה. לא נורא. טעות לעולם חוזרת.
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[comment_date] => 2020-05-11 14:45:19
[comment_date_gmt] => 2020-05-11 11:45:19
[comment_content] => אני מבינה שהכוונה היתה לתבנית מרופדת בנייר אפייה ולא באבקת אפייה כפי שרשום.רצוי לתקן לפני שאבקות האפייה ייאזלו מהמדפים?
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[comment_date] => 2020-05-11 14:44:34
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[comment_content] => אשמח לעוד מתכונים תודה
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[comment_date] => 2020-05-11 14:27:08
[comment_date_gmt] => 2020-05-11 11:27:08
[comment_content] => תבנית מרופדת באבקת אפייה??? או שמא חלה טעות ומדובר בנייר אפייה?
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[comment_date] => 2020-05-18 16:38:58
[comment_date_gmt] => 2020-05-18 13:38:58
[comment_content] => מתכון מושלםםםםם.
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[comment_date] => 2020-05-16 18:34:15
[comment_date_gmt] => 2020-05-16 15:34:15
[comment_content] => תודה עדנה! מוזמנת להיכנס למאגר המתכונים שלנו https://www.sugat.com/all-recipes/
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[comment_date] => 2020-05-16 12:51:36
[comment_date_gmt] => 2020-05-16 09:51:36
[comment_content] => נראה מאוד טעים מתכונים בבקשה כול הכבוד
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[comment_date] => 2020-04-07 12:16:25
[comment_date_gmt] => 2020-04-07 09:16:25
[comment_content] => אסנת שלום, מכיוון שזו עוגת גבינה עדיף לבחור במתכון אחר. ראי במאגר המתכונים שלנו לפסח אפשרויות נוספות https://www.sugat.com/recipes_holidays/passover/
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[comment_date] => 2020-04-06 16:06:31
[comment_date_gmt] => 2020-04-06 13:06:31
[comment_content] => האם יש אופציה אחרת מלבד ריקוטה?
על מנת שלא יהיה חלבי
תודה מראש
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[comment_date] => 2020-05-16 18:26:43
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[comment_content] => מלי שלום, כתוב במתכון להוסיף את יתר החומרים - כולל המים. בדיאנא מכינים עם מים קרים נקיים, כמובן שאפשר להשתמש במי הבישול.
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[comment_date] => 2020-05-16 18:25:58
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[comment_content] => למשל שוק.
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[comment_date] => 2020-05-15 23:40:02
[comment_date_gmt] => 2020-05-15 20:40:02
[comment_content] => לא הזכרת הוספת הנוזל המים
אני משתמשת במי הבישול...
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[comment_date] => 2020-05-14 20:02:11
[comment_date_gmt] => 2020-05-14 17:02:11
[comment_content] => שלום
איזה סוג בשר להוסיף?
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[comment_date] => 2020-05-14 14:51:09
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[comment_content] => ענת שלום, עקרונית כן, אנחנו ממליצים להשתמש בגרגירים יבשים ולבשל כמות גדולה, הם טעימים הרבה יותר. הקפיאי אותם בעצמך וככה יהיו לך מוכנים לפעם הבאה. בהצלחה!
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[comment_date] => 2020-05-14 14:30:57
[comment_date_gmt] => 2020-05-14 11:30:57
[comment_content] => שלום
האם ניתן להשתמש בגרעיני חומוס קפוא?
ענת אורנשטיין
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[comment_date] => 2020-05-15 13:08:49
[comment_date_gmt] => 2020-05-15 10:08:49
[comment_content] => שלום וברכה השבלולים יצאו מדהימות וטעימות בטרוף תודה רבה
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[comment_author_url] => http://
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[comment_date] => 2020-05-13 23:47:03
[comment_date_gmt] => 2020-05-13 20:47:03
[comment_content] => הלחמניות יצאו דחוסות וקטנות ממה שציפיתי. הרבה יותר נהנתי והצלחתי בהכנת חלה מקמח קסם לחלה
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[comment_date] => 2018-12-03 10:44:00
[comment_date_gmt] => 2018-12-03 08:44:00
[comment_content] => דבורה שלום, תוכלי למצוא את מוצרי הסדרה בסניפי רמי לוי.
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[comment_date] => 2018-12-02 12:53:42
[comment_date_gmt] => 2018-12-02 10:53:42
[comment_content] => איפה אפשר לקנות את קמח הקסם בירושלים?
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[comment_date] => 2018-11-20 00:24:16
[comment_date_gmt] => 2018-11-19 22:24:16
[comment_content] => יוספה שלום, הקמח שבמתכון הוא קמח שמרים. את יכולה לקרוא עליו כאן https://www.sugat.com/products/whole-wheat-bread-mix/
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[comment_date] => 2018-11-19 19:56:50
[comment_date_gmt] => 2018-11-19 17:56:50
[comment_content] => במתכון רשום מצרכים ולשים לתפיחה ,אך מה יתפח אם לא רשום אבקת אפיה ,ואו שמרים בקיצור חסר מרכיבים במתכון
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[comment_date] => 2020-05-13 20:16:19
[comment_date_gmt] => 2020-05-13 17:16:19
[comment_content] => ממש מוצלח. אני הוספתי כוס ורבע מים.
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[comment_date] => 2020-05-12 18:18:56
[comment_date_gmt] => 2020-05-12 15:18:56
[comment_content] => דורית שלום, הכוונה לשורש העגול. בתיאבון!
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[comment_date] => 2020-05-12 00:57:45
[comment_date_gmt] => 2020-05-11 21:57:45
[comment_content] => האם ראש סלרי הכוונה לשורש העגול או גבעולים ועלים?
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[comment_date] => 2020-05-11 08:06:33
[comment_date_gmt] => 2020-05-11 05:06:33
[comment_content] => רותי שלום, המתכון תקין - כדי להגיע לקרם חייבים להוסיף מים לקשיו בטחינה (פשוט לא רואים בסרטון). ייתכן שהיה צריך להוסיף קצת פחות אז אפשר להתחיל מחצי כוס ולהוסיף בהדרגה עד למרקם סמיך. שימי לב שהבלילה מתייצבת באפייה. בהצלחה!
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[comment_date] => 2020-05-10 18:19:45
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[comment_content] => בסרטון לא מוסיפים מים למלית הקשיו. הכנתי את הקיש עם המים והמלית יצאה נוזלית לגמרי.
האם תוכלו לבדוק את המרשם?
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[comment_date] => 2020-05-09 20:14:43
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[comment_content] => טעים מאד מתכון פצצה
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[comment_date] => 2019-07-09 09:51:41
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[comment_content] => מעולה!
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[comment_date] => 2020-05-08 17:32:36
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[comment_content] => רנה שלום, לצערנו לא ניתן. אם הסיבה היא הימנעות מגלוטן ניתן להחליף את הקמח בקמח ללא גלוטן.
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[comment_date] => 2020-05-08 17:06:24
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[comment_content] => עוגה טעימה וקלה מאוד להכנה, תודה?
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[comment_date] => 2020-05-08 17:05:15
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[comment_content] => שלום?
העוגה טעימה ומאוד קלה להכנה..
האם ניתן להמיר את כל כמות הקמח (קמח העוגיות) בקמח שקדים/שקדים טחונים דק?
תודה?
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[comment_date] => 2017-09-25 21:31:46
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[comment_content] => אופירה שלום, אפשר להחליף את החמאה במחמאה או בשמן קוקוס ואת החלב בחלב צמחי (סויה, שקדים, אורז וכדומה). בהצלחה!
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[comment_date] => 2017-09-25 10:28:24
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[comment_content] => שוב חלבי...למה? איך תשנו למתכון לא חלבי?
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[comment_date] => 2020-05-08 17:15:39
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[comment_content] => מעולה!!
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[comment_date] => 2020-05-07 10:42:15
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[comment_content] => היי דנה, צודקת, בשלב השני עם המלח. תודה על תשומת הלב
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[comment_date] => 2020-05-02 15:28:04
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[comment_content] => לא מצוין באופן ההכנה באיזה שלב מוסיפים את המים.
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[comment_date] => 2020-05-03 18:44:33
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[comment_content] => תודה
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[comment_date] => 2020-05-01 16:30:10
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[comment_content] => ווואו אחלה שניצלים!!!!! תודה!!!!
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[comment_date] => 2020-04-28 23:29:14
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[comment_content] => מתכון מעולה כל הכבוד
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[comment_date] => 2020-04-19 09:25:15
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[comment_content] => הי ליאור, המתכון מעולה. העזתי לעשות אותו פעמים. בפעם השניה הכפלתי את הכמות והשארתי לתפוח במקרר ללילה, וזה יצא מושלם. רב תודות
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[comment_date] => 2019-09-15 17:07:58
[comment_date_gmt] => 2019-09-15 14:07:58
[comment_content] => חן שלום, צר לנו שנפלה טעות במתכון - הכמות בכוסות היא 2.5 ולא כמו שהיה כתוב.
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[comment_date] => 2019-09-14 15:57:39
[comment_date_gmt] => 2019-09-14 12:57:39
[comment_content] => אני מצטערת אבל בשום עולם 360 גרם קמח זה כוס וחצי בישראל... תורידו את הכמות בכוסות כי זה אותי האכיל סרטים למה הבצק כל כך מיימי ? ותוסיפו שצריך לכסות את בסצק שלא יתייבש
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[comment_date] => 2020-04-27 15:00:04
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[comment_content] => דליה שלום, בסופרים שמחזיקים מגוון מוצרי סוגת. כתבי לנו מהיכן את ונברר איפה יש.
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[comment_date] => 2020-04-26 20:39:27
[comment_date_gmt] => 2020-04-26 17:39:27
[comment_content] => איפה ניתן למצוא אפונה צהובה??
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[comment_date] => 2020-04-26 13:49:28
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[comment_content] => היום הכנתי את הקציצות האלו, יצא ממש טעים.
בהגשה מוסיפה קצת לימון ילדים אכלו אמרו יצא טעים תודה
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[comment_date] => 2020-04-22 14:45:40
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[comment_content] => יצא מר וחסר טעם, מתכון על הפנים
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[comment_date] => 2018-08-16 10:18:37
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[comment_content] => אחלה מתכון
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[comment_date] => 2020-04-25 22:34:17
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[comment_content] => את האמת? ככה ככה
אולי בגלל ששמתי צפתית מעודנת שהטעם שלה אולי עדין מידי, או בגלל ששמתי בצל לבן במקום סגול, או לא יודע מה, אבל לא יצא טעים כמו שציפיתי.
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[comment_date] => 2020-04-24 09:33:33
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[comment_content] => טעים
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[comment_date] => 2018-03-11 17:14:13
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[comment_content] => ברוריה שלום, זה מתכון למוצאי פסח, למימונה :-)
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[comment_date] => 2018-03-11 13:03:17
[comment_date_gmt] => 2018-03-11 11:03:17
[comment_content] => זה לא מתכון לפסח....יש מכון עם קמח אחר??
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[comment_date] => 2020-04-24 01:49:15
[comment_date_gmt] => 2020-04-23 22:49:15
[comment_content] => יצא מהמם פריך וטעים. תודה
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[comment_date] => 2018-05-20 22:25:03
[comment_date_gmt] => 2018-05-20 19:25:03
[comment_content] => מתכון מעולה!!!!
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[comment_date] => 2020-04-23 19:29:03
[comment_date_gmt] => 2020-04-23 16:29:03
[comment_content] => טובה שלום, בהחלט - גם לסוגת יש שמרים יבשים בשקית ואקום.
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[comment_date] => 2020-04-22 17:58:09
[comment_date_gmt] => 2020-04-22 14:58:09
[comment_content] => אפשר להשתמש בשמרים יבשים לא מפחית ?
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[comment_date] => 2020-04-19 08:23:05
[comment_date_gmt] => 2020-04-19 05:23:05
[comment_content] => חגית שלום, אם כוונתך לשמרים טריים אז אפשר להשתמש בהם - הכפילי את הכמות פי שלושה.
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[comment_date] => 2020-04-17 20:25:33
[comment_date_gmt] => 2020-04-17 17:25:33
[comment_content] => האם ניתן להשתמש בשמרים רגילים ולא בקופסא?
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[comment_date] => 2020-03-30 12:35:06
[comment_date_gmt] => 2020-03-30 09:35:06
[comment_content] => חן שלום, לצערנו הקמח הזה לא יתאים לאפיית פיצה.
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[comment_date] => 2020-03-29 16:21:28
[comment_date_gmt] => 2020-03-29 13:21:28
[comment_content] => יש לי את הקמח הקסם לחלות אשמח לדעתת אם אני יכולה להכין איתו גם פיצה תודה
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[comment_date] => 2018-05-29 11:24:26
[comment_date_gmt] => 2018-05-29 08:24:26
[comment_content] => תומר שלום, אפשר להוסיף טימין טרי או יבש, בזיליקום יבש או מעט רוזמרין יבש קצוץ.
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[comment_parent] => 1246
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-05-28 19:44:44
[comment_date_gmt] => 2018-05-28 16:44:44
[comment_content] => מה אני יכול לשים במקום אוראגנו?
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[comment_date] => 2018-05-02 17:24:01
[comment_date_gmt] => 2018-05-02 14:24:01
[comment_content] => היי אילנה, בהחלט! אך הקפידי ללוש מספיק זמן.
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[comment_date] => 2018-05-02 13:56:00
[comment_date_gmt] => 2018-05-02 10:56:00
[comment_content] => אם אין לי מיקסר ניתן לערבב את הבצק ביד?
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[comment_date] => 2017-05-24 17:54:19
[comment_date_gmt] => 2017-05-24 14:54:19
[comment_content] => מלכה שלום, מומלץ להניח את הפיצה על אבן אפייה בתחתית התנור.
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[comment_date] => 2017-05-24 12:49:40
[comment_date_gmt] => 2017-05-24 09:49:40
[comment_content] => תודה על המתכון. לאיזו קומה בתנור להכניס את התבנית? באמצע או בתחתונה? תודה
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[comment_date] => 2020-04-23 19:28:40
[comment_date_gmt] => 2020-04-23 16:28:40
[comment_content] => שמואל שלום, תענוג לשמוע, שמחים שאהבת!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-04-22 18:40:27
[comment_date_gmt] => 2020-04-22 15:40:27
[comment_content] => הכנו את הבצק של הפיצה ושילבנו עם מתכון לפיצה איטלקית רגילה וליקקנו את האצבעות תודה
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[comment_date] => 2018-07-08 01:10:34
[comment_date_gmt] => 2018-07-07 22:10:34
[comment_content] => מהמהם
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[comment_date] => 2020-04-23 19:28:12
[comment_date_gmt] => 2020-04-23 16:28:12
[comment_content] => ברכה שלום, אפשר להחליף בירק אחר שאת אוהבת - למשל קוביות חצילים או קישואים.
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[comment_date] => 2020-04-23 11:54:37
[comment_date_gmt] => 2020-04-23 08:54:37
[comment_content] => תודה על המתכונים הבריאים..האם אפשר להחליף את הדלורית הבאה?
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[comment_date] => 2020-04-21 15:42:22
[comment_date_gmt] => 2020-04-21 12:42:22
[comment_content] => שקד שלום, אם המלח לא יתלכלך מאד תוכלי לייבש אותו קצת בתנור, לקרר ולשמור בכלי אטום לפעם הבאה שתרצי לאפות בשיטה הזו.
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[comment_date] => 2020-04-20 17:55:04
[comment_date_gmt] => 2020-04-20 14:55:04
[comment_content] => האם אפשר לעשות שימוש חוזר במלח הגס?
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[comment_date] => 2018-09-02 22:13:52
[comment_date_gmt] => 2018-09-02 19:13:52
[comment_content] => זיוה שלום, המלח נועד לשמש כמצע לבטטות, עליו הן מונחות בשעת האפייה. הוא לא גורם להן להיות מאד מלוחות אלא בעיקר סופח נוזלים מיותרים ותורם לאפייה אחידה.
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-08-31 18:34:06
[comment_date_gmt] => 2018-08-31 15:34:06
[comment_content] => זה לא הרבה מלח ?
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[comment_date] => 2020-04-20 08:15:23
[comment_date_gmt] => 2020-04-20 05:15:23
[comment_content] => יעל שלום, צודקת, המתכון תוקן.
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[comment_date] => 2020-04-15 21:01:42
[comment_date_gmt] => 2020-04-15 18:01:42
[comment_content] => לא יכול להיות שחצי כוס קמח שקדים שוקל 210 גרם. חצי כוס שוקל בין 50-60 גרם בלבד
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[comment_date] => 2017-10-10 15:58:05
[comment_date_gmt] => 2017-10-10 12:58:05
[comment_content] => חנה שלום, אפשר אבל תצטרכי להוסיף לו שמרים - במתכון הזה כ-1 כפית של שמרים יבשים.
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[comment_date] => 2017-10-10 12:54:08
[comment_date_gmt] => 2017-10-10 09:54:08
[comment_content] => האם ניתן להשתמש בקמח רגיל ?
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[comment_date] => 2020-04-18 21:13:00
[comment_date_gmt] => 2020-04-18 18:13:00
[comment_content] => הכנתי את הלחם,שאפו
טעים מאוד אפילו הקפאתי, וניתן להפשיר, ממליצה לנסות.
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[comment_date] => 2018-11-07 08:58:46
[comment_date_gmt] => 2018-11-07 06:58:46
[comment_content] => מוריס שלום, חריצת הלחם נעשית משתי סיבות: אחת כדי שכשהקרום עולה ומתבקע הוא יתבקע בצורה אחידה ו"מסודרת" ולא באופן מקרי וגם כדי להעניק עיצוב יפה לכיכר.
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[comment_date] => 2018-11-07 06:40:13
[comment_date_gmt] => 2018-11-07 04:40:13
[comment_content] => בוקר טוב
מה המשמעות של סימון חריצים? האם האפשר לוותר עליהם?
תודה ויום טוב
מוריס
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[comment_date] => 2018-11-06 15:07:19
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[comment_content] => מוריס שלום, אכן אפשרי. בהצלחה!
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[comment_date] => 2018-11-06 15:07:03
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[comment_content] => היי מיכל, ארז השיב שלטעמו אין צורך באופה לחם :-) בהצלחה!
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[comment_date] => 2018-11-05 06:11:02
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[comment_content] => בוקר טוב
האם אפשר לאפות את הלחם בשתי תבניות לחם מלבניות 30 ס"מ?
תודה
מוריס
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[comment_author] => מיכל זכריה
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[comment_date] => 2018-07-24 15:41:00
[comment_date_gmt] => 2018-07-24 12:41:00
[comment_content] => האם מתאים לאפיה באופה לחם?
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[comment_date] => 2018-05-29 11:51:00
[comment_date_gmt] => 2018-05-29 08:51:00
[comment_content] => אלינור שלום, הקמח מתאים לאפיית לחם ופחות מומלץ להכנת חלות.
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[comment_date] => 2018-05-28 22:21:51
[comment_date_gmt] => 2018-05-28 19:21:51
[comment_content] => האם ניתן להכין מהקמח הזה חלות?
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[comment_date] => 2018-02-11 19:40:25
[comment_date_gmt] => 2018-02-11 17:40:25
[comment_content] => ורדית שלום, לחם אופים תמיד בחום עליון ותחתון. בהצלחה באפייה!
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[comment_author] => ורדית בר
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[comment_date] => 2018-02-10 10:48:56
[comment_date_gmt] => 2018-02-10 08:48:56
[comment_content] => האם אופים בטורבו או בתוכנית אפיה חום עליון ותחתון?
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[comment_date] => 2020-04-12 12:08:21
[comment_date_gmt] => 2020-04-12 09:08:21
[comment_content] => היי שחר, בהחלט ניתן!
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[comment_date] => 2020-04-10 16:27:42
[comment_date_gmt] => 2020-04-10 13:27:42
[comment_content] => אנחנו לא מהמחסלי עוגות :) האם ניתן להקפיא?
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[comment_date] => 2018-04-01 14:25:02
[comment_date_gmt] => 2018-04-01 11:25:02
[comment_content] => טלי שלום, שמן רגיל עלול לפגוע במרקם. היינו מנסים שמן קוקוס (אפשר להפחית את הכמות ל-100 גרם או קצת יותר) או מחמאה ביחס של 1:1.
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[comment_author] => טלי
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[comment_date] => 2018-03-30 10:08:26
[comment_date_gmt] => 2018-03-30 07:08:26
[comment_content] => האם אפשר להחליף את החמאה בשמן רגיל?
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[comment_date] => 2018-03-28 15:23:02
[comment_date_gmt] => 2018-03-28 12:23:02
[comment_content] => לא, זה גודל התבנית. בהצלחה!
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[comment_date] => 2018-03-28 15:06:47
[comment_date_gmt] => 2018-03-28 12:06:47
[comment_content] => גודל התבנית 20 על 20 לא קטנה?
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[comment_date] => 2017-07-27 11:32:15
[comment_date_gmt] => 2017-07-27 08:32:15
[comment_content] => רבקה שלום, כדי להפוך את המתכון לפרווה צריך לבצע כמה שינויים - להחליף את החלב במים כמו שהצעת, להחליף את החמאה במחמאה או בשמן קוקוס ולהחליף את השמנת המתוקה בקרם קוקוס. לא ניסינו אבל נשמע שזה יכול לעבוד! בהצלחה
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[comment_date] => 2017-07-26 20:07:22
[comment_date_gmt] => 2017-07-26 17:07:22
[comment_content] => אפשר במקום חלב מים?
שהיה פרווה?
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[comment_date] => 2017-04-17 22:45:26
[comment_date_gmt] => 2017-04-17 19:45:26
[comment_content] => גם אנחנו הכנו. קלה ומצוינת גם לא לפסח
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[comment_date] => 2017-04-15 09:51:47
[comment_date_gmt] => 2017-04-15 06:51:47
[comment_content] => הכנתי את העוגה והיא פשוט מושלמת וטעימה ביותר!!
ממליצה לכולם
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[comment_date] => 2020-04-10 07:29:18
[comment_date_gmt] => 2020-04-10 04:29:18
[comment_content] => מתכון מנצח חבל"ז
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[comment_author] => לנה
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[comment_date] => 2018-02-17 09:01:51
[comment_date_gmt] => 2018-02-17 07:01:51
[comment_content] => יצאה לי מעולה.
תודה
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[comment_date] => 2017-10-13 06:31:40
[comment_date_gmt] => 2017-10-13 03:31:40
[comment_content] => מתכון מנצח אהבו מאד מאד אצלי כמעט כל שבוע מכינה
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[comment_date] => 2020-04-08 14:06:56
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[comment_content] => יצא מעולה..
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[comment_date] => 2020-04-07 17:25:45
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[comment_content] => סלט טעים בטירוף
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[comment_date] => 2020-04-07 12:15:42
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[comment_content] => איריס שלום, אם אין לך תבנית עם חור את יכולה פשוט למעלה קערה לצורה של "כיפה" עגולה וחגיגית.
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[comment_date] => 2020-04-06 16:54:26
[comment_date_gmt] => 2020-04-06 13:54:26
[comment_content] => אפשר תבנית אחרת? אם כן, איזו?
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[comment_date] => 2020-04-07 12:15:01
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[comment_content] => ליה שלום, כתוב בפתיח למתכון שבפסח מכינים עם עוגיות כשרות לפסח. חג שמח|!
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[comment_date] => 2020-04-06 19:01:55
[comment_date_gmt] => 2020-04-06 16:01:55
[comment_content] => ביסקויטים בפסח?
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[comment_date] => 2018-03-24 14:08:18
[comment_date_gmt] => 2018-03-24 11:08:18
[comment_content] => Hi Judy, above there is an icon for printing. Click it and you will have a printable version.
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[comment_content] => It would help if you arrange for a way to print the recipe without all the spaces. It will be a Printable Version.
Thanks!
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[comment_date] => 2018-03-22 14:14:43
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[comment_content] => שיר שלום, אפשר להחליף בכמות זהה של שמנת צמחית או ב-180 מ"ל של קרם קוקוס בעל אחוזי שומן גבוהים (מעל 17%). בהצלחה!
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[comment_date] => 2018-03-20 23:24:39
[comment_date_gmt] => 2018-03-20 21:24:39
[comment_content] => הי יש תחליף לשמנת?
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[comment_date] => 2020-04-07 12:14:19
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[comment_content] => רוית שלום, התמונה להמחשה בלבד :-) יש לנו מתכונים לעוגות אחרות במאגר לפסח https://www.sugat.com/recipes_holidays/passover/
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[comment_date] => 2020-04-06 20:26:46
[comment_date_gmt] => 2020-04-06 17:26:46
[comment_content] => איך עושים את התחתית יש מתכון לעוגה
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[comment_date] => 2018-04-08 11:07:23
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[comment_content] => שרון שלום, לא ניסינו אך ניתן אולי להחליפה בקרם קוקוס בעל אחוזי שומן גבוהים.
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[comment_date] => 2018-04-05 13:24:42
[comment_date_gmt] => 2018-04-05 10:24:42
[comment_content] => חייבים לשים שמנת מתוקה? או שאפשר להחליף אותה במשהו?
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[comment_date] => 2018-03-27 14:47:39
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[comment_content] => ויקטוריה שלום, התמונה היא להמחשה בלבד, המתכון הוא הקובע. בהצלחה!
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[comment_date] => 2018-03-27 09:49:02
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[comment_content] => בתמונה מופיע בבסיס בצק.....
במתכון לא מופיע בסיס אלה הכל ביחד ...
איפה המתכון לבסיס?
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[comment_date] => 2017-04-19 09:34:34
[comment_date_gmt] => 2017-04-19 06:34:34
[comment_content] => היי, סליחה על התגובה המאוחרת, העוגה צריכה להיאפות כשעה נוספת, עד שהשוליים מזהיבים ומתייצבים והיא עדיין רכה במרכז.
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[comment_date] => 2017-04-14 12:14:47
[comment_date_gmt] => 2017-04-14 09:14:47
[comment_content] => כיצד ניתן להבחין מתי העוגה מוכנה? תוך כמה זמן בערך צריך להוציא אותה מהתנור?
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[comment_date] => 2017-03-30 12:39:04
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[comment_content] => רות שלום, מדובר במתכון שגולשת שלחה לאתר, להערכתנו תבנית בקוטר 26-28 ס"מ תתאים.
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[comment_date] => 2017-03-29 15:53:30
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[comment_content] => מה גודל התבנית?
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[comment_date] => 2020-04-05 12:31:54
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[comment_content] => אחלה מרק אין על התמנים
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[comment_date] => 2020-04-03 10:27:41
[comment_date_gmt] => 2020-04-03 07:27:41
[comment_content] => רק למען הדיוק, זה לא פאי, זה טארט
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[comment_date] => 2020-01-15 09:47:06
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[comment_content] => לימור שלום, אם את מקציפה את המילוי היטב הוא יישאר יציב. בהצלחה!
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[comment_date] => 2020-01-13 09:51:19
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[comment_content] => האם כשפורסים את הפאי המילוי יציב או נשפך?
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2020-03-30 16:30:24
[comment_date_gmt] => 2020-03-30 13:30:24
[comment_content] => מעולה!!!
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[comment_date] => 2017-07-14 15:36:08
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[comment_content] => רונית שלום, המתכון הזה מקוצר ומיועד לבישול של חצי שעה אחרי רתיחה. אם יש לך זמן, אופים אותו עוד 20 דקות בלי מכסה או שעה עם מכסה בתנור, אחרי גמר הבישול על האש. בגרסה הכי ארוכה אפשר להתחיל להכין אותו כשלוש שעות לפני הארוחה.
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[comment_date] => 2017-07-14 13:03:10
[comment_date_gmt] => 2017-07-14 10:03:10
[comment_content] => אם אוכלים בשעה 4.00 את הטבית, מתי מכניסים לתנור ובאיזה מעלות?
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[comment_date] => 2020-03-29 13:08:27
[comment_date_gmt] => 2020-03-29 10:08:27
[comment_content] => אלכסיי שלום, אם משתמשים בתרד קפוא הוא כבר קצוץ. אם משתמשים בטרי הוא מתכווץ מאד בטיגון ולא חייבים לקצוץ. כמובן אפשר.
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[comment_date] => 2020-03-27 14:29:34
[comment_date_gmt] => 2020-03-27 11:29:34
[comment_content] => מה לגבי לקצוץ את התרד ?
חסרים הסברים במתכון
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[comment_date] => 2020-03-23 20:24:31
[comment_date_gmt] => 2020-03-23 18:24:31
[comment_content] => חבל שאין תמונות זה היה עוזר באופן ההכנה
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[comment_date] => 2020-03-20 13:22:58
[comment_date_gmt] => 2020-03-20 11:22:58
[comment_content] => ממליצה להוסיף כף קמח גדושה לתערובת עם עושים בתנור ! יצא לי סופר טעים
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[comment_date] => 2019-11-23 19:15:39
[comment_date_gmt] => 2019-11-23 17:15:39
[comment_content] => רבקה שלום, לא ניסינו אבל נראה שטחינה לא תצליח לייצר תערובת מספיק יציבה. עדיף להשתמש בקמח מסוג כלשהו (חיטה, עדשים כתומות וכדומה) או בשיבולת שועל טחונה. תוסיפי בהדרגה עד שתרגישי שהתערובת יציבה ואפשר לייצר ממנה קציצות. אפשר יחד עם הקמח להוסיף מעט טחינה אם רוצים.
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[comment_type] => comment
[comment_parent] => 2304
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[comment_date] => 2019-11-20 18:12:31
[comment_date_gmt] => 2019-11-20 16:12:31
[comment_content] => האם אפשר להחליף את הביצים בטחינה לטבעונים? אם כן כמה כפות?
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[comment_date] => 2019-11-18 21:25:38
[comment_date_gmt] => 2019-11-18 19:25:38
[comment_content] => שמחה שלום, בהחלט - שלב הבישול של הקינואה מופיע בסעיף הראשון של המתכון.
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[comment_date] => 2019-11-13 18:24:08
[comment_date_gmt] => 2019-11-13 16:24:08
[comment_content] => האם בשביל הקציצות הקינואה צריכה להיות כבר מבושלת
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[comment_date] => 2019-05-17 15:58:21
[comment_date_gmt] => 2019-05-17 12:58:21
[comment_content] => דורון שלום, אם מעדיפים גרסה בריאה יותר אפשר לזלף על הקציצות מעט שמן זית ולאפות אותן, אם כי התוצאה תהיה פחות פריכה.
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[comment_parent] => 1892
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-05-16 21:57:38
[comment_date_gmt] => 2019-05-16 18:57:38
[comment_content] => שלום האם הטיגון לא הורס את
את הקינואה מבחינה בריאותית
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[comment_date] => 2018-06-25 18:41:21
[comment_date_gmt] => 2018-06-25 15:41:21
[comment_content] => היי סנדי, אפשר בהחלט להכין גם מקינואה לבנה.
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[comment_date] => 2018-06-25 09:13:10
[comment_date_gmt] => 2018-06-25 06:13:10
[comment_content] => חייב קינואה אדומה?
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[comment_date] => 2018-01-18 13:39:37
[comment_date_gmt] => 2018-01-18 11:39:37
[comment_content] => אורלי שלום, לא ניסינו לאפות אותן אבל נראה שכן, כדאי להתחיל מ-15 דקות ב-180 מעלות ולבדוק.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-01-15 19:42:12
[comment_date_gmt] => 2018-01-15 17:42:12
[comment_content] => אפשר גם בתנור?
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[comment_date] => 2020-03-19 17:53:40
[comment_date_gmt] => 2020-03-19 15:53:40
[comment_content] => נורית שלום, מבשלים קוביות תפוחים עם מעט מים בתחתית הסיר או המחבת עד שהן מתרככות ומרסקים.
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[comment_date] => 2020-03-16 16:27:13
[comment_date_gmt] => 2020-03-16 14:27:13
[comment_content] => איך ניתן להכין רסק תפוחים בבית?
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[comment_date] => 2017-02-25 18:23:26
[comment_date_gmt] => 2017-02-25 16:23:26
[comment_content] => היי אריאל, בשמחה! לצערנו הבננות הן מרכיב הכרחי במתכון.
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[comment_date] => 2017-02-21 10:18:08
[comment_date_gmt] => 2017-02-21 08:18:08
[comment_content] => חייב לשים בננות? מה אפשר במקום ? תודה רבה על המתכון
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[comment_date] => 2020-03-19 17:27:11
[comment_date_gmt] => 2020-03-19 15:27:11
[comment_content] => תודה רבה סוניה!
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[comment_date] => 2020-03-17 00:59:46
[comment_date_gmt] => 2020-03-16 22:59:46
[comment_content] => נראה מצויין .פתיתים.קצת אחרת .שאפו !
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[comment_date] => 2020-03-11 08:08:30
[comment_date_gmt] => 2020-03-11 06:08:30
[comment_content] => רות שלום, בהחלט ניתן.
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[comment_date] => 2020-03-10 19:07:27
[comment_date_gmt] => 2020-03-10 17:07:27
[comment_content] => האם אפשר אגוזי מלך במקום קשיו?
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[comment_date] => 2018-07-17 20:25:50
[comment_date_gmt] => 2018-07-17 17:25:50
[comment_content] => רותם שלום, אין בעיה לשמור את הממרח במקרר במשך 3-4 ימים.
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[comment_date] => 2018-07-17 00:10:18
[comment_date_gmt] => 2018-07-16 21:10:18
[comment_content] => היי, כמה זמן ניתן לשמור במקרר?
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[comment_author_url] => http://
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[comment_date] => 2020-03-09 12:41:54
[comment_date_gmt] => 2020-03-09 10:41:54
[comment_content] => שלום, אני מפ"ת ומצאתי את סוגי הפופקורן המתוק/קרמל אצל יוחננוף אבל המוצר נעלם מהמדפים. היכן בפ"ת ניתן להשיג?
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-10-10 08:59:40
[comment_date_gmt] => 2019-10-10 05:59:40
[comment_content] => איפה אפשר למצוא את המוצר באיזו חדרה?
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-04-11 13:56:51
[comment_date_gmt] => 2018-04-11 10:56:51
[comment_content] => אלון שלום, לרכישות מוסדיות ניתן לפנות במייל [email protected]
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[comment_author] => אלון אלימלך
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-04-11 09:42:18
[comment_date_gmt] => 2018-04-11 06:42:18
[comment_content] => האם ניתן לרכוש אריזות מוסדי, מה גודלן של האריזות? כמה עולה ואיפה ניתן להשיג ?
תודה
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[comment_date] => 2018-04-10 22:43:55
[comment_date_gmt] => 2018-04-10 19:43:55
[comment_content] => ענבל שלום, ניתן להשיג בחנויות הבאות:
רמי לוי כפר סבא
סופר ברקת תא
טיב טעם כל הסניפים
יוחננוף תא יד אליהו
ויקטורי כפר סבא
יוחננוף כפר סבא
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[comment_author] => ענבל לוור
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-04-08 16:45:27
[comment_date_gmt] => 2018-04-08 13:45:27
[comment_content] => היכן ניתן להשיג בתל אביב או כפר סבא? תודה
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[comment_author] => יעל א
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-08-23 15:43:55
[comment_date_gmt] => 2017-08-23 12:43:55
[comment_content] => איפה ניתן להשיג באיזור ירושלים?
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[comment_author_url] => http://
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[comment_date] => 2017-06-27 18:25:37
[comment_date_gmt] => 2017-06-27 15:25:37
[comment_content] => היי יעל, הקלוריות משתנות ממוצר למוצר. את מוזמנת להיכנס לטבלת הערכת התזונתיים שנמצאת בעמוד של כל אחד מהמוצרים שבסדרה. https://www.sugat.com/product_cats/flavored-popcorn/
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[comment_type] => comment
[comment_parent] => 504
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[comment_author] => יעל
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-06-26 11:47:52
[comment_date_gmt] => 2017-06-26 08:47:52
[comment_content] => כמה קלוריות יש בשקית כזו?
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[comment_date] => 2017-05-18 11:40:19
[comment_date_gmt] => 2017-05-18 08:40:19
[comment_content] => ליאת שלום, תודה על ההתעניינות במוצר! תוכלי למצוא אותו במרכולים הבאים:
רמי לוי בש
מחסני השוק כל הסניפים באיזור בש
מחסני להב בש
ויקטורי בש
יינות ביתן אשקלון כל הסניפים
ויקטורי אשקלון כל הסניפים
רמי לוי אשקלון
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[comment_date] => 2017-05-14 11:35:09
[comment_date_gmt] => 2017-05-14 08:35:09
[comment_content] => אני מחפשת בנרות את המוצר מזה זמן רב ולא מוצאת בשום מקום אשמח להכוונה היכן ניתן לרכוש באזור באר שבע/אשקלון (מקום שבו ניתן למצוא מבחר טעמים) תודה :)
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[comment_date] => 2017-03-15 17:43:11
[comment_date_gmt] => 2017-03-15 15:43:11
[comment_content] => היי נילי, איפה את נמצאת בארץ? נשמח לכוון אותך לחנות הקרובה.
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[comment_author] => נוב נילי
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-03-15 16:47:32
[comment_date_gmt] => 2017-03-15 14:47:32
[comment_content] => לא מצאתי את המוצר בסופר,היכן משווק המוצר?אפשר לקבל מידע לגבי זה?
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[comment_author] => שרון
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[comment_date] => 2017-02-11 19:04:34
[comment_date_gmt] => 2017-02-11 17:04:34
[comment_content] => האם המוצר נקי מגלוטן ומתאים לחולי צליאק?
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[comment_date] => 2017-02-03 19:00:04
[comment_date_gmt] => 2017-02-03 17:00:04
[comment_content] => היכן ניתן לקנות באזור רמת אביב?
[comment_karma] => 0
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[comment_date] => 2017-01-30 18:17:47
[comment_date_gmt] => 2017-01-30 16:17:47
[comment_content] => יעל שלום, ניתן למצוא את המוצרים בסניפים הבאים: רמי לוי רעננה
יינות ביתן רעננה
ויקטורי רעננה אחוזה
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[comment_date] => 2017-01-30 15:01:43
[comment_date_gmt] => 2017-01-30 13:01:43
[comment_content] => אירית שלום ותודה על ההתעניינות במוצר. ניתן למצוא אותו במעמדים מיוחדים או באזור החטיפים ליד סוגי פופקורן נוספים.
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[comment_author] => אירית
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[comment_date] => 2017-01-29 13:24:31
[comment_date_gmt] => 2017-01-29 11:24:31
[comment_content] => שלום,
באיזה מידוף אפשר למצוא את הפופקורן? בחטיפים או במדף אחר?
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[comment_date] => 2017-01-25 11:36:52
[comment_date_gmt] => 2017-01-25 09:36:52
[comment_content] => אני גרה באזור רעננה ואין את זה לא ברעננה ולא בשום מקום שחיפשתי בתל אביב או רמת השרון
באיזה רשתות שיווק יש את זה?
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[comment_date] => 2017-01-21 16:08:09
[comment_date_gmt] => 2017-01-21 14:08:09
[comment_content] => איתי שלום, נבדוק את האפשרות. תודה
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[comment_date] => 2017-01-21 16:07:43
[comment_date_gmt] => 2017-01-21 14:07:43
[comment_content] => תודה :-)
[comment_karma] => 0
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[comment_date] => 2017-01-21 16:07:20
[comment_date_gmt] => 2017-01-21 14:07:20
[comment_content] => דפנה שלום, אנא כתבי אלינו מה אזור מגורייך ונפנה אותך לרשתות הרלוונטיות. תודה
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[comment_date] => 2017-01-21 16:06:42
[comment_date_gmt] => 2017-01-21 14:06:42
[comment_content] => יניב שלום, נבדוק את האפשרות אך כרגע אלה הערכים של המוצר, שמגיע בתוספת מלח.
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[comment_date] => 2017-01-20 10:55:54
[comment_date_gmt] => 2017-01-20 08:55:54
[comment_content] => למה ערך הנתרן כלכך גבוה גם בטבעי? אין לכם מוצר מופחת נתרן
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[comment_date] => 2017-01-19 13:59:56
[comment_date_gmt] => 2017-01-19 11:59:56
[comment_content] => לא הצלחתי למוצא את זה באיזה רשתות שיווק יש את זה ?
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[comment_date] => 2017-01-18 10:48:11
[comment_date_gmt] => 2017-01-18 08:48:11
[comment_content] => שיחקתם אותה עם הטעמים, במיוחד עם התפוח קינמון שהוא מושלם... זה לא מובן מאליו...
תמשיכו ליצור טעמים מגניבים ואני אמשיך להתפנק על הפופקורן שלכם...
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[comment_author] => איתי
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[comment_date] => 2017-01-15 10:55:47
[comment_date_gmt] => 2017-01-15 08:55:47
[comment_content] => למה אין מופחת קלוריות?
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[comment_date] => 2017-01-08 11:19:54
[comment_date_gmt] => 2017-01-08 09:19:54
[comment_content] => רעות שלום, כל שקית מכילה 90 גרם. לגבי מחיר, הוא נקבע על ידי רשתות השיווק.
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[comment_date] => 2017-01-07 21:45:10
[comment_date_gmt] => 2017-01-07 19:45:10
[comment_content] => מה המחיר ? וכמה יש בשקית?
[comment_karma] => 0
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[comment_date] => 2016-12-29 01:04:12
[comment_date_gmt] => 2016-12-28 23:04:12
[comment_content] => תודה רן! נשמח לפרטים על הסופר שבו אתם קונים.
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[comment_date] => 2016-12-27 13:07:17
[comment_date_gmt] => 2016-12-27 11:07:17
[comment_content] => שלום לכם,
טעמנו את רוב סוגי הפופקורן שלכם והם מוצלחים מאד.
לצערי הסופר שאנחנו קונים בו לא ממלא את המדפים וכל הפופקורן המתוק\קרמל נגמר.
רן
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[comment_author] => ariel
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[comment_author_url] => http://
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[comment_date] => 2016-12-14 14:49:15
[comment_date_gmt] => 2016-12-14 12:49:15
[comment_content] => כשר פרווה. בהשגחת בד"צ בית יוסף והרבנות הראשית
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[comment_date] => 2016-12-09 09:20:00
[comment_date_gmt] => 2016-12-09 07:20:00
[comment_content] => אותה כשרות שיש על מים.
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[comment_author] => מרים
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[comment_date] => 2016-12-09 08:25:18
[comment_date_gmt] => 2016-12-09 06:25:18
[comment_content] => איזה כשרות יש על זה והאם זה פרווה
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[comment_date] => 2016-12-03 17:49:38
[comment_date_gmt] => 2016-12-03 15:49:38
[comment_content] => שני טעמים שחסרים:
1. שוקולד
2. מלוח מתוק
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[comment_author] => לימור כהן
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[comment_date] => 2016-12-02 15:17:39
[comment_date_gmt] => 2016-12-02 13:17:39
[comment_content] => המוצר מוצלח אבל אין להשיג אותו בכל סופר (בסופר דוש - לא קיים, במגה בעיר - לא קיים)
חבל...
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[comment_date] => 2016-11-23 07:53:19
[comment_date_gmt] => 2016-11-23 05:53:19
[comment_content] => אפשר לראות את המידע לגבי המרכיבים ?
(הצד השני של האריזה).
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[comment_date] => 2020-03-07 21:28:24
[comment_date_gmt] => 2020-03-07 19:28:24
[comment_content] => רחל שלום, תודה על ההערה, המתכון תוקן.
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[comment_date] => 2020-03-07 14:57:30
[comment_date_gmt] => 2020-03-07 12:57:30
[comment_content] => לגבי המלית שוקולד גנאש, הכמויות לא מדוייקות. עשיתי עם חצי מכמות השמנת (בהנחה שאתם מתכוונים למיכל בגודל 250 מ"ל) ועדיין זה היה נוזלי מדי בשביל מלית לבצק.
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[comment_date] => 2020-03-07 21:26:24
[comment_date_gmt] => 2020-03-07 19:26:24
[comment_content] => ענת שלום, הקמח הוא קמח שמכיל שמרים ונקרא "קמח קסם".
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[comment_date] => 2020-03-07 21:26:00
[comment_date_gmt] => 2020-03-07 19:26:00
[comment_content] => דורית שלום, הקמח הוא קמח שמכיל שמרים ונקרא "קמח קסם".
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[comment_date] => 2020-03-03 23:47:46
[comment_date_gmt] => 2020-03-03 21:47:46
[comment_content] => אין שמרים במתכון! מדוע להתפיח?!
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[comment_date] => 2020-03-03 19:43:11
[comment_date_gmt] => 2020-03-03 17:43:11
[comment_content] => נראה שחסר חומר התפחה במתכון
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[comment_date] => 2020-03-04 15:27:27
[comment_date_gmt] => 2020-03-04 13:27:27
[comment_content] => כמה מנות יוצא מהכמויות שבמתכון?
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[comment_date] => 2017-02-25 18:26:13
[comment_date_gmt] => 2017-02-25 16:26:13
[comment_content] => היי מיקה, סליחה על הטעות שנפלה במתכון. הוספנו את הסוכר לשלב הראשון של ההכנה. תודה על תשומת הלב
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[comment_date] => 2017-02-21 10:28:54
[comment_date_gmt] => 2017-02-21 08:28:54
[comment_content] => לא אמרתם מתי אמורים להוסיף את הסוכר התערובת אינה נראת כמו סורבה?
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[comment_author] => שם בדוי
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[comment_date] => 2016-10-16 15:07:21
[comment_date_gmt] => 2016-10-16 12:07:21
[comment_content] => יצאה גלידה טעימה ומרעננת והמתכון ממש קל להכנה
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[comment_date] => 2020-03-04 09:06:31
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[comment_content] => אני לא משתמשת בחלב בגלל הלקטוזה - סוכר חלב- לכן את כל הדברים שדורשים תוספת חלב אני ממירה לחלב סויה או לשמנת מתוקה מסויה.. גם פשטידות, גם תפוחי אדמה גרטן וגם תפוחי אדמה פירה או ראגו של פיטריות וכן הלאה. נסו ותהנו. אין בעיות יותר עם כאבי בטן לאחר צריכת חלב...
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[comment_date] => 2020-03-03 19:52:27
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[comment_content] => מתכון טעים מאוד וכייפי
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[comment_date] => 2020-03-03 16:43:41
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[comment_content] => חנה שלום, קמח רב תכליתי הוא כינוי לקמח לבן רגיל שמתאים לכל השימושים (לכן רב תכליתי), הוא בהחלט מתאים.
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[comment_date] => 2020-03-03 10:07:24
[comment_date_gmt] => 2020-03-03 08:07:24
[comment_content] => האם גם קמח רגיל או תופח יתאים לעוגיות?
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[comment_date] => 2020-02-28 12:52:56
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[comment_content] => נפלא!!!תודה
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[comment_date] => 2020-02-27 12:17:49
[comment_date_gmt] => 2020-02-27 10:17:49
[comment_content] => אכן פחות מומלץ אבל אנחנו מאמינים שזה יעבוד.
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[comment_date] => 2020-02-26 15:15:46
[comment_date_gmt] => 2020-02-26 13:15:46
[comment_content] => אני יודעת שזה נוראי אבל אין לי כרגע פיטריות טריות רק משימורים אפשר גם משימורים?
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[comment_date] => 2019-06-06 10:15:25
[comment_date_gmt] => 2019-06-06 07:15:25
[comment_content] => אירית שלום, אפשר, אבל כדאי להוסיף עוד 1-2 כפות מים או חלב לבלילה כדי שהיא לא תצא כבדה מדי.
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[comment_date] => 2019-06-05 14:21:46
[comment_date_gmt] => 2019-06-05 11:21:46
[comment_content] => האם אפשר להחליף בקמח כוסמין מלא?
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[comment_date] => 2020-02-27 12:17:03
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[comment_content] => אופס! באמת זה נשמט. יחד עם הפלפלים, המתכון תוקן. תודה על תשומת הלב
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[comment_date] => 2020-02-26 17:14:47
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[comment_content] => מתי שמים את השום?
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[comment_author] => מלי
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[comment_date] => 2018-06-30 14:02:31
[comment_date_gmt] => 2018-06-30 11:02:31
[comment_content] => הכנת אותו?
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[comment_date] => 2016-09-23 10:28:14
[comment_date_gmt] => 2016-09-23 07:28:14
[comment_content] => מתכון מנצח
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[comment_date] => 2020-02-27 12:15:16
[comment_date_gmt] => 2020-02-27 10:15:16
[comment_content] => נפתלי שלום, השמן מופיע ברשימת הרכיבים של רוטב הלימון, מערבבים אותו יחד עם היתר בקערה.
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[comment_date] => 2020-02-26 03:39:17
[comment_date_gmt] => 2020-02-26 01:39:17
[comment_content] => איפה נכנס השמן בכל הסיפור הזה
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[comment_date] => 2020-02-22 17:49:46
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[comment_content] => משה שלום, איזה כיף שאתם אוהבים את העוגיות! מחליפים בקמח רב תכליתי (לבן).
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[comment_date] => 2020-02-21 16:09:21
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[comment_content] => קמח עוגיות אינו כבר בנמצא ברשתות השיווק.
מה במקום?
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[comment_date] => 2020-02-21 16:08:23
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[comment_content] => הכנו במהדורת פרווה. עם חצי כוס שמן תחליף לחמאה.
ועם סוכר דמררה (של סוגת כמובן)
יצא מעדן. עושים שוב ושוב.
אני מקפיא גלילי בצק ובעת הצורך פורס לתבנית ואופה
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[comment_date] => 2018-05-29 17:53:11
[comment_date_gmt] => 2018-05-29 14:53:11
[comment_content] => נעמי שלום, סביר שהמרקם ייפגע שכן החלבון חיוני לחיבור המרכיבים ולאפקט התפיחה. עדיף לחפש מתכונים לעוגיות ללא ביצים.
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[comment_date] => 2018-05-29 11:52:37
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[comment_content] => אני צריכה להימנע מחלבון ביצה לתקופת מה, אפשר לוותר על החלבון ולשים רק חלמון?
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[comment_date] => 2018-02-14 16:18:21
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[comment_content] => חיה שלום, אפשר להמיר לקמח כוסמין. קמח מלא יהיה קצת "כבד", אבל אפשר לשלב אותו עם קמח בהיר יותר.
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[comment_date] => 2018-02-14 13:36:57
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[comment_content] => שלום
האם אפשר להמיר את הקמח עוגיות בקמח כוסמין או קמח מלא?
תודה!
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[comment_date] => 2020-02-21 14:13:50
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[comment_content] => לפי הבצק הדקיק מעל המלית במרכז הסמבוסק שבתמונה, או שלא התפחת את הבצק או שרידדת לשקיפות. בכל מקרה. לא מתפיחים סמבוסק. הוא תופח בטיגון.
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[comment_date] => 2020-02-21 14:12:02
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[comment_content] => ארז יקר ואהוב שלנו. אם מתפיחים סמבוסק, הוא תופח עוד בטיגון ונהיה עם בצק עבה. ולא זו כוונת המשורר העיראקי. סמבוסק (מניסיוני המר) לא מתפיחים. להיפך. מטגנים מייד לפני שיתפח ואז הבצק דק (תופח בטיגון) ומרגישים את המלית הטעימה. אם מתפיחים. והתפחתי בעבר. הבצק עבה והמלית לא מורגשת. אז למי שרוצה ספינז' ואוהב את הבצק המטוגן, עדיף להכין בצק מטוגן ולא לטרוח עם המלית. ומי שרטצה סמבוסק כהלכתו, שלא יעז להתפיח.
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[comment_date] => 2020-02-17 23:16:16
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[comment_content] => מיכל שלום, שמרי הבירה נועדו להעניק תוספת טעם עמוקה וכמו-גבינתית לתבשיל, יש בהם גם מרכיבים תזונתיים מוצלחים.
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[comment_date] => 2020-02-17 14:00:18
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[comment_content] => מה עושים שמרי הבירה לתבשיל? לשם מה הם נועדו?
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[comment_date] => 2020-02-10 17:09:43
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[comment_content] => איזה מספר תבנית...לעוגה אחת
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[comment_date] => 2020-02-08 17:49:44
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[comment_content] => שלום למנסה, הכמויות במתכון מדוייקות - צריך להמשיך לטרוף ולהרתיח עד שהחלב מתעבה ומסמיך, זה לוקח כמה דקות. את יכולה לראות את התהליך בסרטון שבראש המתכון, ניתן להפעיל אותו על ידי הכפתור שבצד שמאל התחתון של התמונה.
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[comment_date] => 2020-02-06 11:49:24
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[comment_content] => אולי התכוונתם ל50 מל חלב ?
יצא מאוד מימי ודליל הבשמל... לא ברמה של להכנס למזלף אפילו
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[comment_date] => 2020-01-30 22:31:29
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[comment_content] => נשמע. מענין
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[comment_date] => 2020-01-26 15:39:22
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[comment_content] => היי דוד, אפונה יבשה.
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[comment_date] => 2020-01-26 13:14:22
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[comment_content] => אפונה ירוקה או יבשה?
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[comment_date] => 2020-01-25 18:37:09
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[comment_content] => מנה פשוטה , קלאסית טעימה מאוד טעם של עוד.....
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[comment_date] => 2020-01-17 09:06:29
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[comment_content] => זיו שלום, בהחלט: מניחים את הקציצות על נייר אפייה משומן ומניחים במקרר ל-45 דקות.
מחממים תנור ל-180 מעלות. מוציאים את הקציצות מהמקרר ומרססים בספריי שמן או מברישים במעט שמן. אופים כרבע שעה או עד שהקציצות מזהיבות. מצננים מעט לפני ההגשה.
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[comment_date] => 2020-01-14 00:10:40
[comment_date_gmt] => 2020-01-13 22:10:40
[comment_content] => שאלה:
האם ניתן לאפות את הקציצות? אם כן, כיצד?
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[comment_date] => 2019-10-12 10:18:46
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[comment_content] => מתכון מעולה! אני הוספתי מעט שיבולת שועל ליציבות הקציצה ושמתי חומוס קפוא
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[comment_date] => 2020-01-16 22:22:13
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[comment_content] => משדרגת בעיקר לילדים בחמוציות או צימוקים קטנים צהובים וכהים, מעט קינמון או ציפורן.
לשמן שמשמנת את השקעים ממש מעט, מוסיפה 3 טיפות שמן שומשום, ומרססת את המילוי לפני הכנסתו לתנור בתרסיס חמאה. עם תוספת הגבינה הצפתית, יוצא מעדן.
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[comment_date] => 2020-01-02 18:45:00
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[comment_content] => אני משתמשת רק בקמח כוסמין, מוסיפה מעט ציפורן, קינמון, סוכר וניל, חמוציות או צימוקים קטנים, גזר מרוסק.
מרססת בשמן את המאפנס בתבניות ומפזרת מעל כל אחד מעט קמח כוסמין.
יאמי טעים בריא,!!
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[comment_date] => 2019-02-01 11:47:37
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[comment_content] => מלי שלום, את החלב עדיף להחליף בחלב צמחי (סויה, שקדים). ניתן להקפיא.
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[comment_date] => 2019-01-31 00:21:44
[comment_date_gmt] => 2019-01-30 22:21:44
[comment_content] => איזה תחליף אפשרי לחלב כדי שיהיה פרווה? אפשר מים?
אפשר להכין מראש ולהקפיא?
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[comment_date] => 2020-01-13 15:01:51
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[comment_content] => איזה יופי! קל להכנה וטעים!
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[comment_date] => 2018-01-30 19:25:01
[comment_date_gmt] => 2018-01-30 17:25:01
[comment_content] => מתכון מוצלח במיוחד!
נורא טעים ובריא!!!!!!!!
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[comment_date] => 2020-01-11 20:13:11
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[comment_content] => יוסף שלום, הקמחים פותחו בשיתוף פעולה עם השף ומאסטר האפייה ארז קומרובסקי ונוסו ונבדקו פעמים רבות במגוון מאפים. במידה ואתה סבור שהמוצר שרכשת היה פגום, נשמח אם תשלח אלינו פרטי התקשרות על מנת שנוכל לבדוק את העניין. תודה
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[comment_date] => 2020-01-10 22:20:05
[comment_date_gmt] => 2020-01-10 20:20:05
[comment_content] => קניתי סוגים שונים של קמח קסם בסניף של רמי לוי
למזלי אני יודע קצת באפיית לחמים וכל היו צריך להוסיף להם שמרים ההתנהגות של הקמחים הייתה כאילו אין בהם כל שמרים
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[comment_date] => 2020-01-04 17:09:59
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[comment_content] => דינה שלום, אפשר אך מומלץ שלא להחליף מעל 70% מהקמח בקמח מלא (כוסמין או חיטה). סביר שתזדקקי ליותר נוזלים.
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[comment_date] => 2020-01-03 05:57:26
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[comment_content] => אפשר להשתמש בקמח מלא או קמח כוסמין ?
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[comment_date] => 2020-01-02 16:38:28
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[comment_content] => נראה לי טוב!
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[comment_date] => 2019-08-11 16:06:21
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[comment_content] => אני חושבת שזה יהיה ממש טעים!
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[comment_date] => 2020-01-01 11:22:55
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[comment_content] => מרב שלום, צודקת! המתכון תוקן.
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[comment_date] => 2019-12-31 19:43:37
[comment_date_gmt] => 2019-12-31 17:43:37
[comment_content] => 170 מ"ל? זו לא טעות? בקבוק יין הוא 750 מ"ל
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[comment_date] => 2017-12-13 14:07:11
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[comment_content] => שמואל שלום, אכן נפלה לצערנו טעות. המתכון תוקן, תודה על תשומת הלב.
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[comment_date] => 2017-12-11 18:45:31
[comment_date_gmt] => 2017-12-11 16:45:31
[comment_content] => מדוע מופיע במתכון 1 כפית אגוז מוסקט ולאחר מיכן 2 כפיות אגוז מוסקט לא ברור כמה צריך במתכון ובנוסף רצוי מאוד שתבוצע הגהה לפני העלאה לרשת
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[comment_date] => 2019-12-31 19:17:43
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[comment_content] => זה בריא?
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[comment_date] => 2016-07-20 20:56:26
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[comment_content] => אני שותה כוס שמן זית פעם ביום!
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[comment_date] => 2019-12-29 19:26:07
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[comment_content] => רגישים לגלוטן יכולים להחליף את הדגנים הללו בקינואה, כוסמת ו/או אורז מסוגים שונים, כמובן יש לוודא שהמוצרים מתאימים לרגישות מבחינת רמת ההקפדה.
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[comment_date] => 2019-12-26 23:15:45
[comment_date_gmt] => 2019-12-26 21:15:45
[comment_content] => לרגישים לגלוטן מה ניתן להוסיף במקום החיטה וגריסי הפנינה?
תודה
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[comment_date] => 2019-11-04 19:15:20
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[comment_content] => תודה רבה!
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[comment_date] => 2019-11-02 19:17:20
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[comment_content] => שלום, אם מבשלים מספיק זמן לפני ההכנסה לתנור והקטניות כבר כמעט רכות, אנחנו מניחים שניתן לקצר את משך האפייה אך כמו שכתבת, כדי להגיע לתוצאה אופטימלית נהוג לאפות את החמין לאורך לילה שלם.
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[comment_date] => 2019-11-02 13:36:40
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[comment_content] => צהריים טובים,
רציתי לדעת האם ניתן לבשל את החמין בפחות זמן, כ-4-5 שעות בתנור?
ראיתי במתכון שנכתב שלמעשה החמין מוכן כשהקטניות מוכנות - אך בכל זאת, על מנת שיתקבל הטעם העמוק והצבע, צריך לבשל בבישול איטי זמן נוסף..
אני תוהה האם אפשרי לבשל בפחות זמן ושהתוצאה תהיה זהה וטובה כמו בבישול ארוך?
ואם כן, האם יש צורך לעשות שינויים מסויימים במתכון?
תודה רבה.
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[comment_date] => 2019-12-26 08:47:45
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[comment_content] => בתיה שלום, אין לזה הרבה משמעות, העדשים שלנו חצויות וישמשו אותך היטב למתכון הזה. בהצלחה!
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[comment_date] => 2019-12-23 16:15:20
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[comment_content] => באיזה עדשים כתומות משתמשים: השלמות או החצויות?
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[comment_date] => 2019-12-23 11:49:51
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[comment_content] => רותי שלום, המתכון עודכן, תודה על תשומת הלב. חג שמח!
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[comment_date] => 2019-12-22 15:04:38
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[comment_content] => מה כמות הג'יג'ר כי במרכיבים לא מופיע ?
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[comment_date] => 2019-12-16 19:05:34
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[comment_content] => עדשים כתומות אין צורך להשרות. הן מתרככות מהר ביותר. עשיתי בדיוק את הלביבות האלה מעדשים כתומות שהוכנסו לסיר עם מעט שמן, תבלינים ומים לא הרבה רק שיכסו אותן, יוצאות פריכות ורכות וטעימות מעיכות יחד עם הבטטות שנאפו, ביצה אחת, מעט פירורי לחם, אפשריים בלי גלוטן, אפשר להוסיף שמיר קצוץ, טיגון קל ומוכן
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[comment_date] => 2018-11-04 19:18:27
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[comment_content] => שלום. יצא מ ע ו ל ה!
עם זאת: לוקח הרבה יותר מעשר דקות.......נדבק לנייר האפייה.......הפכתי צדדים.
בפעם הבאה אשמן מעט את נייר האפייה ואוסיף קצת קמח עדשים.
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[comment_date] => 2017-06-29 12:05:47
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[comment_content] => דורית שלום, העדשים הכתומות שלא עוברות בישול מוקדם הופכות למעשה ל"דבק" שמאחד את הקציצות, כמו בהכנת פלאפל (לא מבשלים את החומוסים לפני הטיגון). בהצלחה!
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[comment_date] => 2017-06-28 20:25:00
[comment_date_gmt] => 2017-06-28 17:25:00
[comment_content] => אין צורך בביצים? מה מחזיק את הלביבות?
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[comment_date] => 2019-12-26 08:46:57
[comment_date_gmt] => 2019-12-26 06:46:57
[comment_content] => אלונה שלום, אפשר להשתמש בירקות עליים אחרים כמו מנגולד, בוק צ'וי ואפילו קייל. הם זקוקים למעט יותר בישול מעלי תרד, אז היינו מוסיפים אותם בשלב טיפה יותר מוקדם כדי שיתרככו.
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[comment_date] => 2019-12-25 00:10:27
[comment_date_gmt] => 2019-12-24 22:10:27
[comment_content] => אפשר להחליף את התרד בירק אחר?
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[comment_date] => 2019-12-26 08:42:54
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[comment_content] => שלום לחכם הסיני, באמת שאלה מעניינת - כנראה הכוונה היתה לפלפל הלבן ולבצל שמעניקים למרק מעט עוקצנות, לא מדובר בחריפות עזה. תוספת צ'ילי בהחלט אפשרית למי שמעוניין :-)
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[comment_date] => 2019-12-24 13:58:17
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[comment_content] => איך חמוץ חריף אם אין ברכיבים שום דבר חריף?
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[comment_date] => 2019-12-22 07:53:31
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[comment_content] => עפרה שלום, לא, אין צורך בהן במתכון הזה.
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[comment_date] => 2019-12-21 20:20:01
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[comment_content] => האם לא מוסיפים ביצים?
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[comment_date] => 2019-12-14 12:47:33
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[comment_content] => לילך שלום, את הלוביה אין חובה להשרות לפני הבישול.
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[comment_date] => 2019-12-12 08:54:43
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[comment_content] => המתכון נראה נהדר וטעים. שאלה:
חשוב לי לדעת: האם משרים את הלוביה לפני הכנסתה לסיר?
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[comment_date] => 2019-12-14 12:46:16
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[comment_content] => היי עופרה, בהחלט ניתן. בהצלחה
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[comment_date] => 2019-12-12 08:46:22
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[comment_content] => חלות, אני רוצה את החלות לשבת, אפשר מים במקום חלב ? תודה
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[comment_date] => 2019-12-14 12:45:46
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[comment_content] => היי עופרה, פחות מתאים.. עדיף להשתמש בחלב צמחי (סויה, שקדים) או פשוט בעוד מים.
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[comment_date] => 2019-12-12 08:23:34
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[comment_content] => סופגניות מקמח מלא
אפשר להחליף את החלב פושר במיץ תפוזים ?
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[comment_date] => 2019-12-13 16:06:27
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[comment_content] => מעולה.
המידות מדוייקות, ההכנה אינה מורכבת מידי
והתוצר הסופי - פשוט משובח
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[comment_date] => 2019-12-11 16:58:44
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[comment_content] => ענת שלום, ראשית יש שני סוגים של שמן קוקוס בשוק, ישנו הסוג המזוכך שהוא לגמרי נייטרלי בטעמו (למקרה שהבעיה נעוצה בריח ובטעם של הקוקוס). במידה ואת בכל זאת מעדיפה להימנע, ניתן להחליף את השמן בשומן אחר, עדיף מהסוג המתגבש (כמו חמאה, מחמאה וכדומה) כדי לוודא שהחיתוכיות יתייצבו אחרי הקירור.
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[comment_date] => 2019-12-10 21:59:21
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[comment_content] => כחובבת גדולה של עוגיות ריבה מכל סוג שהוא - אך כ'לא חובבת' (גדולה...) של שמן קוקוס - תהיתי האם ניתן להחליף אותו בחמאה מומסת - או בכל שמן/שומן אחר שהוא - מבלי לפגום במרקם ובטחון של החיתוכיות...
אשמח לדעת - ותודה!
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[comment_date] => 2019-12-09 15:49:50
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[comment_content] => מירי שלום, את מוזמנת להוסיף תיבול לפי טעמך, למשל תימין, אורגנו, פפריקה, כורכום וכדומה. אפשר גם להוסיף תערובת תבלינים כמו בהרט.
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[comment_date] => 2019-12-09 11:59:53
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[comment_content] => איזה תבלינים אפשר עוד לשים??
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[comment_date] => 2017-02-20 08:21:16
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[comment_content] => איזה תבלינים אפשר לשים?
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[comment_date] => 2017-01-31 13:48:47
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[comment_content] => מתכון מעולה...
הוספתי כורכום בטבלינים וקצת רוטב של קופסאת התירס
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[comment_date] => 2019-12-09 15:48:59
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[comment_content] => ביאטריס שלום, עדשים לא חייבים להשרות לפני הבישול כי הן מתרככות מהר. מבחינה תזונתית יש עדיפות להשרייה ועוד יותר להנבטה, אבל זה לא חובה.
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[comment_date] => 2019-12-09 09:57:03
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[comment_content] => האים יש צורך להשרות את העדשים?
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[comment_date] => 2019-11-24 12:05:05
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[comment_content] => תודה מאיה! אבן יוגורט זה יוגורט מוקשה, בשימוש בדרך כלל במטבח הערבי, שאפשר לגרד מעל תבשילים כמו שמגרדים גבינת פרמזן. להשיג בעיקר בשווקים.
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[comment_date] => 2019-11-24 00:13:46
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[comment_content] => נראה אחלה מתכון
אבל מה זה אבן יוגורט בבקשה ?
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[comment_date] => 2019-12-04 19:37:46
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[comment_content] => נעמה שלום, כדי שהמתכון יהיה כשר פרווה השתמשי במחמאה ובחלב צמחי (סויה, שקדים וכדומה).
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[comment_date] => 2019-12-03 20:38:54
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[comment_content] => מה ניתן לשים במקום חלב כדי שזה יהיה פרווה
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[comment_date] => 2019-12-01 19:08:18
[comment_date_gmt] => 2019-12-01 17:08:18
[comment_content] => שוב שלום, לצערנו אין לנו מתכון כמו שאת מחפשת ולא רוצים להטעות אותך, אנחנו ממליצים לחפש ברשת מתכון שיתאים בדיוק למה שאת רוצה. נסי לחפש "קלתית פצפוצי אורז ושוקולד". בהצלחה!
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[comment_date] => 2019-12-01 13:17:06
[comment_date_gmt] => 2019-12-01 11:17:06
[comment_content] => שלום
לא התכוונתי למתכון פאי אלא פשוט קלתית פצפוצי אורז עם שוקולד מומס, שמתאימה לכל עוגות המוסים . פשוט לא מצאתי לנכון היכן לשים את השאלה אז הוספתי כאן היות ויש פה פצפוצי אורז. מה הכמויות והחומרים ללא חמאת בוטנים , צריך ממרח שוקולד או בנוסף או במקום לשים שוקולד מומס עם שמנת?, צריך חמאה ? והוראות הכנה.
תודה
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[comment_date] => 2019-12-01 09:40:21
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[comment_content] => אורטל שלום, נשמע לנו שעדיף לחפש מתכון אחר לפאי שוקולד עם קלתית, כמו זה למשל: https://www.sugat.com/recipes/coffee-and-chocolate-pie/ יש עוד מתכונים באתר, חפשי פאי שוקולד. בהצלחה!
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[comment_date] => 2019-12-01 02:47:42
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[comment_content] => אם רוצים להכין קלתית לתבנית עגולה 24 , ולא אוהבים חמאת בוטנים ורוצים להכין משוקולד חלב אז מה המצרכים והכמויות של החומרים?
תודה
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[comment_date] => 2019-12-03 11:24:48
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[comment_content] => נפלה טעות במתכון. בהודו אין פתיתים ולא מכירים את המוצר. הכוונה היא בטח לפייסאם שמכינים בדרום הודו, מכינים מעדשים או טפיוקה. התוצאה מדהימה אבל זה לא מפתיתים
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[comment_date] => 2019-12-03 07:26:03
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[comment_content] => הי שירן. יש להוסיף 3.5 כוסות מים, כפי שכתוב במתכון :-) בהצלחה!
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[comment_date] => 2019-12-02 21:34:20
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[comment_content] => כמה מים להוסיף לסיר
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[comment_date] => 2019-11-30 11:07:10
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[comment_content] => נחמה שלום, ניתן להחליף את השקדים בכמות זהה של קמח. בהצלחה!
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[comment_date] => 2019-11-26 21:24:41
[comment_date_gmt] => 2019-11-26 19:24:41
[comment_content] => מה אפשר לשים במקום שקדים טחונים?
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[comment_date] => 2019-11-28 09:36:39
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[comment_content] => רננה שלום, בדקנו את המתכון והארכנו את משך הבישול. חשוב יותר הבישול של כל התבשיל יחד, הבישול המקדים נועד לריכוך ראשוני והוצאת הקצף (חלבון) שמצטבר על המים. תודה רבה על תשומת הלב.
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[comment_date] => 2019-11-26 13:55:35
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[comment_content] => גם לדעתי זמן הבישול בנפרד לא מספיק. ניתן לראות גם במתכונים אחרים של סוגת שנדרשת יותר מרבע שעה ועוד 45 דקות כדי לרכך שעועית. גם כשמדובר בשעועית של סוגת שרק נקנתה. כדאי אולי לשנות במתכון. מציעה לבשל לפני לפחות 45 דקות או שעה. או בסיר לחץ זמן קצר
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[comment_date] => 2019-09-15 17:10:19
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[comment_content] => גל שלום, יכולים להיות הבדלים בין סוגי שעועית שונים או בהתאם למידת הטריות של השעועית. זה עלול לקרות באם השעועית ישנה מאד, למשל.
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[comment_date] => 2019-09-14 20:26:21
[comment_date_gmt] => 2019-09-14 17:26:21
[comment_content] => זמן הבישול לא הגיוני, קשה כמו סלע ולא מוכנה כבר שעה וחצי
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[comment_date] => 2019-04-27 21:50:33
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[comment_content] => שביט שלום, שעועית אדומה יבשה יש להשרות תמיד לפני הבישול, אחרת יהיה מאד קשה לרכך אותה. היכן ראית שכתוב שאין צורך להשרות? זה נכון רק למקרה שקונים שעועית מבושלת, זה אינו מוצר של סוגת.
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[comment_date] => 2019-04-27 13:42:39
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[comment_content] => בשביל מה להשרות אם כתוב בפירוש על האריזה שאין צורך???
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[comment_date] => 2019-11-23 21:18:28
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[comment_content] => מתכון מעולה!!!!
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[comment_date] => 2019-11-18 21:32:09
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[comment_content] => צודקת! גם אצלנו אוהבים אותן מאד. תודה לימור
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[comment_content] => אני אוהבת את העוגיות האלה.עוגיות שנטרפות מהר ובאהבה רבה
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[comment_content] => תודה שירי, איזה כיף לשמוע!
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[comment_content] => מעולה! יצא נפלא
ויתרתי על הפלפל צ'ילי בגלל הילדים ושמתי בעגבניות כפית סוכר שלא יהיה חמצמץ, אבל כל היתר לפי המתכון. ממש טעים, נהננו מאד. תודה על מתכון נהדר
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[comment_content] => היי אורית, לא, אין צורך בבישול מוקדם - זה סוד השיטה של הכנת פלאפל. בהצלחה!
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[comment_content] => שלום,
האם אין צורך לבשל את גרגירי החומוס לפני שטוחנים במעבד המזון?
תודה,
אורית
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[comment_date] => 2017-12-26 15:44:03
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[comment_content] => רוית שלום, הכמות נשמטה בטעות - חצי כפית. תודה על תשומת הלב
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[comment_date] => 2017-12-26 12:01:58
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[comment_content] => כמה סודה לשתיה?
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[comment_date] => 2019-11-14 21:14:46
[comment_date_gmt] => 2019-11-14 19:14:46
[comment_content] => יצא פצצה
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[comment_date] => 2018-05-21 18:23:20
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[comment_content] => קרן שלום, עקרונית כן - אפשר למלא למשל בסוגים שונים של קטניות מבושלות.
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[comment_date] => 2018-05-18 23:15:27
[comment_date_gmt] => 2018-05-18 20:15:27
[comment_content] => הי,
אפשר להחליף את האופנה במשהו אחר?
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[comment_date] => 2019-10-30 17:42:27
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[comment_content] => מירי שלום, בהחלט ניתן. תהני!
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[comment_date] => 2019-10-30 11:20:17
[comment_date_gmt] => 2019-10-30 09:20:17
[comment_content] => האם ניתן להקפיא את המרק?
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[comment_date] => 2019-10-30 10:41:48
[comment_date_gmt] => 2019-10-30 08:41:48
[comment_content] => וווווווו גם בריא, ממלא. וטעים מאוד
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[comment_date] => 2019-10-29 16:41:45
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[comment_content] => סיגל שלום, בעמוד המוצר יש טבלת ערכים תזונתיים, את מוזמנת לבדוק https://www.sugat.com/products/jumbo-oatflakes/. שיבולת שועל היא חומר גלם מאד מזין ומשביע, נהוג לאכול את הדייסה לארוחת בוקר אבל כמובן שזה נתון לבחירתך.
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[comment_date] => 2019-10-28 12:55:09
[comment_date_gmt] => 2019-10-28 10:55:09
[comment_content] => האים זה דיטטי? מתי כדאי. לאכול את זה?
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[comment_date] => 2019-10-27 15:18:36
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[comment_content] => טליה שלום, אין צורך בהרתחה - הפתיתים סופגים את הנוזל ומתרככים בהשרייה הממושכת (לילה שלם). הרעיון הוא להכניס למקרר לילה מראש ולקום בבוקר לדייסה מוכנה. בהצלחה!
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[comment_date] => 2019-10-27 12:33:24
[comment_date_gmt] => 2019-10-27 10:33:24
[comment_content] => לא צריך הרתיח את החלב?ועוד לפתיתי קווקר עבים???
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[comment_date] => 2019-10-26 07:42:54
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[comment_content] => הולכת לנסות
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[comment_date] => 2019-10-23 10:45:49
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[comment_content] => תודה רבה מלכה!
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[comment_date] => 2019-10-18 17:09:44
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[comment_content] => קונים קילו שעועית לבנה יבשה.
משרים כשעה עם כפית אבקת סודה לשתיה. מבשלים ללא מלח כשעה.
השעועית אמורה להתקרר בתוך המים כי אחרת תתפרק...
מסננים השעועית מהמים, מחלקים לשקיות ניילון לפי מספר מנות רצויות. ומכניסים למקפיא. כך יש שעועית לימה מעולה כל פעם שרוצים לאכול אותה ??
בבקשה, ועל לא דבר
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[comment_date] => 2019-10-14 21:45:01
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[comment_content] => שושי שלום, תודה על ההערה, המתכון תוקן.
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[comment_date] => 2019-10-13 11:33:51
[comment_date_gmt] => 2019-10-13 08:33:51
[comment_content] => אופן ההכנה מאוד לא ברור.
חסר תאור.
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[comment_date] => 2019-10-08 13:35:46
[comment_date_gmt] => 2019-10-08 10:35:46
[comment_content] => מיטל שלום, לא ניסינו אבל אפשר לנסות - לחמם תנור ל 190 מעלות. לחפות תבנית בנייר אפיה ולהבריש בשמן זית. ליצור קציצות, לפחוס מעט שישתטחו ולאפות כ-12דקות. בהצלחה!
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[comment_date] => 2019-10-07 15:59:21
[comment_date_gmt] => 2019-10-07 12:59:21
[comment_content] => איך ניתן להפוך את המתכון לאפייה במקום טיגון?
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[comment_date] => 2019-08-16 16:55:52
[comment_date_gmt] => 2019-08-16 13:55:52
[comment_content] => הדר שלום, אפשר לוותר על הפרמז'ן. בהצלחה!
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[comment_date] => 2019-08-15 11:35:34
[comment_date_gmt] => 2019-08-15 08:35:34
[comment_content] => האם חייבים פרמז'ן? מה אפשר במקום?
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[comment_date] => 2019-10-06 16:50:10
[comment_date_gmt] => 2019-10-06 13:50:10
[comment_content] => האורז הזה מדהים, נראה כמו איטריות
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[comment_date] => 2019-10-05 19:29:27
[comment_date_gmt] => 2019-10-05 16:29:27
[comment_content] => סיתוונית שלום, משקל התערובת מופיע על האריזה, את יכולה לחלק באופן יחסי את הכמות של הנוזלים בהתאם לכמות התערובת שאת משתמשת בה.
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[comment_date] => 2019-10-05 09:53:31
[comment_date_gmt] => 2019-10-05 06:53:31
[comment_content] => אפשר בבקשה מתכון לפחות משקית מלאה (למשל, כמה חלב להוסיף לכוס בלילה אחת)? תודה.
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[comment_author] => ארז קומרובסקי
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[comment_date] => 2019-03-17 08:45:32
[comment_date_gmt] => 2019-03-17 06:45:32
[comment_content] => היי, אם התערובת יוצאת מאוד סמיכה תוסיפי קצת חלב או מים הלי בעיה. תגיעי למרקם שאת אוהבת!! בכל מקרה הלהבה בינונית ואם הפאנקייק מקבל צבע כהה מדי תנמיכי את הלהבה. התערובת הזאת תצליח לך!!!
בברכה ארז
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[comment_date] => 2019-03-16 10:47:57
[comment_date_gmt] => 2019-03-16 08:47:57
[comment_content] => להבה קטנה או בינונית? כמה זמן לטגן? האם לשים שמן בבלילה? התערובת יוצאת מאוד סמיכה גם לאחר תוספת 3 כוסות חלב,!?
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[comment_date] => 2019-03-16 10:31:30
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[comment_content] => ניסיתי, התערובת לא מוצלחת, חבל שאין סרטון
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[comment_date] => 2019-10-02 22:27:27
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[comment_content] => מיכל שלום, אפשר להחליף את החמאה במחמאה ואת השוקולד החלבי במריר. זה כמובן ישפיע על התוצאה.
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[comment_date] => 2019-10-02 12:36:59
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[comment_content] => איך עושים אותו פרווה?
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[comment_date] => 2019-10-02 22:25:42
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[comment_content] => מורן שלום, לא ניסינו לפי הכמויות של המתכון הזה אבל כמובן שעקרונית ניתן - עדיף להכין לפי מתכון שלא כולל תפוחים כמו זה https://www.sugat.com/recipes/ptitim-kugel-pastry/
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[comment_date] => 2019-10-02 05:27:55
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[comment_content] => אפשר בלי תפוחים?
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[comment_date] => 2019-10-02 15:39:20
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[comment_content] => יותר מידי מרכיבים
הרבה עבודה
מילוי נוזלי מאד
תוצאה לא אכיל.
חשבתי שרק אצלי
מסתבר שלא
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[comment_date] => 2017-09-23 19:38:39
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[comment_content] => גם שלי הלכה לפח. ממש לא מוצלחת.
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[comment_date] => 2017-09-23 19:11:10
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[comment_content] => מאיה שלום, צר לנו לשמוע על הניסיון הלא מוצלח שלך. פנינו לקונדיטורית שכתבה את המתכון, היא בדקה את הכמויות שוב ואישרה שאלה הכמויות המדוייקות שבוצעו בהצלחה כמה וכמה פעמים. שימי לב שבקלתית אין כמעט מתיקות כך שכל העוגה מומתקת באמצעות הקרם. אם תוכלי לוודא שעקבת אחרי ההוראות ואם יש לך פרט נוסף שיכול להסביר מה השתבש, נשמח להעביר לקונדיטורית לתגובה. תודה ושנה טובה
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[comment_date] => 2017-09-22 22:01:35
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[comment_content] => ממש אכזבה. העוגה לא הצליחה. הבצק התייבש בתנור והמילוי מסביב לתפוחים נשאר נוזלי בתום האפיה
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[comment_date] => 2017-09-21 08:37:58
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[comment_content] => המתכוון טעות. יצא מתוק לא אכיל.!! יש טעות במתכון. כמות המתיקות גבוה בצורה מזעזעת. עבודה קשה סתם. הלך לפח.!!!!!
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[comment_date] => 2017-09-19 21:51:17
[comment_date_gmt] => 2017-09-19 18:51:17
[comment_content] => רונית שלום, את החמאה אפשר להמיר במרגרינה/מחמאה ואת השמנת בקרם קוקוס. בהצלחה ושנה טובה!
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[comment_date] => 2017-09-18 23:10:47
[comment_date_gmt] => 2017-09-18 20:10:47
[comment_content] => האם אפשר להמיר לגרסת פרווה? חמאה ושמנת....
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[comment_date] => 2019-10-01 22:32:35
[comment_date_gmt] => 2019-10-01 19:32:35
[comment_content] => זיוה שלום, לא ניסינו בעצמנו אבל נשמע לנו מתאים להוסיף עוד גזר למשל. בהצלחה!
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[comment_date] => 2019-10-01 20:56:16
[comment_date_gmt] => 2019-10-01 17:56:16
[comment_content] => שאלה:
במה ניתן להחליף את התפוח אדמה, כך שיהיה ניתן להקפיא את המאפינס ?
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[comment_date] => 2019-09-29 03:56:29
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[comment_content] => תודה רבה
מתכון מעולה, יצא אליפות
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[comment_date] => 2019-07-26 15:19:29
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[comment_content] => אמיר שלום, עקרונית כן אבל יהיה קשה להגיע למרקם הרצוי בלישה ידנית.
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[comment_date] => 2019-07-18 13:03:23
[comment_date_gmt] => 2019-07-18 10:03:23
[comment_content] => האם אפשר להוסיף את הביצים תוך לישה ביוד ולא במיקסר?
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[comment_date] => 2018-09-09 12:47:06
[comment_date_gmt] => 2018-09-09 09:47:06
[comment_content] => סיגל שלום, אכן כן. אם את רואה שהשוליים משחימים אפשר להקטין מעט את הלהבה.
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[comment_date] => 2018-09-09 11:06:34
[comment_date_gmt] => 2018-09-09 08:06:34
[comment_content] => שמוסיפים קמח הסיר נשאר בלהבה בינונית?
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[comment_date] => 2018-08-20 10:59:39
[comment_date_gmt] => 2018-08-20 07:59:39
[comment_content] => אורה שלום, כוס קמח = 140 גרם.
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[comment_date] => 2018-08-19 13:01:38
[comment_date_gmt] => 2018-08-19 10:01:38
[comment_content] => מה משקל הקנמח ?ב איזה כוס קמח להשתמש ? (חד"פ קר)
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[comment_date] => 2018-04-30 11:30:45
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[comment_content] => טלמור שלום, כוס מים = 240 מ"ל. למתכון השתמשי בכוס אחת ועוד כף.
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[comment_date] => 2018-04-28 09:25:41
[comment_date_gmt] => 2018-04-28 06:25:41
[comment_content] => כמה כוסות הם 250 מיליליטר מים?
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[comment_date] => 2019-09-26 23:55:31
[comment_date_gmt] => 2019-09-26 20:55:31
[comment_content] => אורנה שלום, ניתן להמיר את הקמח לרגיל. במתכון אין אבקת אפייה. בהצלחה!
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[comment_date] => 2019-09-26 14:45:10
[comment_date_gmt] => 2019-09-26 11:45:10
[comment_content] => אפשר להמיר לקמח רגיל? אין צורך באבקת אפייה?
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-07-26 15:16:11
[comment_date_gmt] => 2019-07-26 12:16:11
[comment_content] => דוני שלום, אינסטנט פודינג וניל ברוב המקרים טבעוני, בדקי את המרכיבים על האריזה.
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[comment_parent] => 2017
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[comment_ID] => 2017
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[comment_author] => Doni
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-07-20 12:48:07
[comment_date_gmt] => 2019-07-20 09:48:07
[comment_content] => היי רציתי לשאול במה אני יכולה להחליף את הפודינג וניל כי הוא לא טבעוני תודה
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[comment_date] => 2019-06-12 12:43:39
[comment_date_gmt] => 2019-06-12 09:43:39
[comment_content] => סבטלנה שלום, גבינה מלשון גיבון - ניתן לגבן נוזלים שונים וכך מייצרים גם בארץ וגם בעולם גבינות מבוססות אגוזים, סויה, שמן קוקוס ועוד.
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[comment_parent] => 1944
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[comment_date] => 2019-06-08 18:06:30
[comment_date_gmt] => 2019-06-08 15:06:30
[comment_content] => גבינה לא יכולה ליהיות טבעונית ,תשנו את שם המתכון .
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[comment_date] => 2018-05-18 11:39:13
[comment_date_gmt] => 2018-05-18 08:39:13
[comment_content] => עוגה טעימה מאד וקלה להכנה
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[comment_date] => 2018-05-18 11:38:28
[comment_date_gmt] => 2018-05-18 08:38:28
[comment_content] => עוגה קלה להכנה, פשוטה אבל מיוחדת, טעימה מאד
אני הוספתי גרידת לימון שהוסיף המון
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[comment_date] => 2019-09-23 22:31:11
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[comment_content] => שימו לב שהקציצות רכות. ואצלי היתה קצת תחושה אבקתית כשאכלתי אותן. לא מדהימות.
הרוטב מצוין.
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[comment_date] => 2019-02-07 16:15:28
[comment_date_gmt] => 2019-02-07 14:15:28
[comment_content] => היי גילה, לא חייבים אבל אפשר.
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[comment_date] => 2019-02-07 11:38:50
[comment_date_gmt] => 2019-02-07 09:38:50
[comment_content] => האם מברישים את הקציצות בשמן לפני האפיה?
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[comment_date] => 2019-09-21 19:29:51
[comment_date_gmt] => 2019-09-21 16:29:51
[comment_content] => אודליה שלום, לצערנו המנה פחות מתאימה להקפאה, סביר שהחצילים יתרככו מדי ויגירו נוזלים.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-09-20 23:10:57
[comment_date_gmt] => 2019-09-20 20:10:57
[comment_content] => האם אפשר להקפיא את המנה ?
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[comment_date] => 2019-08-26 20:54:06
[comment_date_gmt] => 2019-08-26 17:54:06
[comment_content] => היי שרית, לצערנו לא - פלאפל מכינים מחומוס שעבר השרייה ולא בישול. אם תשמשי בגרגירים מבושלים הפלאפל יתפרק.
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[comment_date] => 2019-08-26 12:11:37
[comment_date_gmt] => 2019-08-26 09:11:37
[comment_content] => שלום רציתי לדע האם אפשר להחליף את החומוס החומוס משימורים כי זה מה שיש לי כרגע?
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[comment_date] => 2017-11-12 13:32:35
[comment_date_gmt] => 2017-11-12 11:32:35
[comment_content] => בלהה שלום, אכן אפשר להקפיא את העיסה וגם את הכדורים המוכנים. עדיף להקפיא את העיסה ולטגן או לאפות לפני ההגשה. בהצלחה!
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[comment_author] => בלהה גולדשמידט
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[comment_date] => 2017-11-11 09:40:35
[comment_date_gmt] => 2017-11-11 07:40:35
[comment_content] => האם אפשר להקפיא את העיסה בצורת כדורים.
או לחילופין להקפיא כדורים אפויים.תודה
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[comment_date] => 2019-08-26 20:51:51
[comment_date_gmt] => 2019-08-26 17:51:51
[comment_content] => לימור שלום, בהחלט אפשר.
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[comment_date] => 2019-08-26 11:19:53
[comment_date_gmt] => 2019-08-26 08:19:53
[comment_content] => אפשר לוותר על הסויה?
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[comment_date] => 2019-08-24 10:50:38
[comment_date_gmt] => 2019-08-24 07:50:38
[comment_content] => יצא מוצלח ביותר. הכנו כמות כפולה של אורז.
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[comment_date] => 2019-02-25 19:34:39
[comment_date_gmt] => 2019-02-25 17:34:39
[comment_content] => ספיר שלום, לא ניסינו להחליף במשהו אחר, אבל אולי גרישה יכולה לעבוד (בורגול דק).
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[comment_date] => 2019-02-24 22:15:54
[comment_date_gmt] => 2019-02-24 20:15:54
[comment_content] => מה אפשר לשים במקום הסולת?
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[comment_date] => 2019-01-20 15:06:11
[comment_date_gmt] => 2019-01-20 13:06:11
[comment_content] => לינדה שלום, אכן נפלה טעות - תודה על תשומת הלב! מדובר בכוס וחצי אורז, המתכון תוקן.
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[comment_date] => 2019-01-20 10:22:33
[comment_date_gmt] => 2019-01-20 08:22:33
[comment_content] => זה חצי כוס או כוס וחצי
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[comment_date] => 2019-08-12 22:26:57
[comment_date_gmt] => 2019-08-12 19:26:57
[comment_content] => נטע שלום, מכיוון שגודל תפוח יכול להשתנות, הכמות במתכון ניתנה בכוסות. ההערכה שלנו היא שמדובר ב 5-6 תפוחים גדולים יחסית. בהצלחה!
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[comment_date] => 2019-08-12 10:39:36
[comment_date_gmt] => 2019-08-12 07:39:36
[comment_content] => היי, כמה תפוחים זה 5 וחצי כוסות 250 מ״ל? תודה
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[comment_date] => 2017-10-14 22:05:22
[comment_date_gmt] => 2017-10-14 19:05:22
[comment_content] => אכן, אין ביצים.
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[comment_date] => 2017-10-13 23:38:41
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[comment_content] => במתכון אין ביצים?
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[comment_date] => 2017-08-09 17:12:28
[comment_date_gmt] => 2017-08-09 14:12:28
[comment_content] => אילנה שלום, צודקת - זה נשמט מהמתכון. גודל התבנית - קוטר 26 ס"מ או תבנית מלבנית בינונית. תודה על תשומת הלב
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[comment_date] => 2017-08-09 13:22:53
[comment_date_gmt] => 2017-08-09 10:22:53
[comment_content] => מה גודל התבנית?
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[comment_date] => 2019-08-11 12:23:43
[comment_date_gmt] => 2019-08-11 09:23:43
[comment_content] => היי אורן, תודה על החידוד! שיהיה יום מתוק :-)
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[comment_date] => 2019-08-10 23:29:11
[comment_date_gmt] => 2019-08-10 20:29:11
[comment_content] => תיקון לגבי פולין:
סופגניות בפולנית זה pączki אבל ממש לא הוגים את זה "פאקזקי" אלא "פונצ'קי"
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[comment_date] => 2019-08-09 12:49:16
[comment_date_gmt] => 2019-08-09 09:49:16
[comment_content] => וואו הכנתי יצא טעיםםםםםם
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[comment_date] => 2019-08-02 14:45:54
[comment_date_gmt] => 2019-08-02 11:45:54
[comment_content] => יצא מושלםםםםםםםםםםםם
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[comment_date] => 2018-09-17 22:07:49
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[comment_content] => מעולה
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[comment_date] => 2019-08-02 14:17:16
[comment_date_gmt] => 2019-08-02 11:17:16
[comment_content] => יש לך קלאסיקה פולנית משהו... קצת צבע ותבלינים בחים, לא יזיקו אף פעם!
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[comment_date] => 2019-01-01 20:14:54
[comment_date_gmt] => 2019-01-01 18:14:54
[comment_content] => הילה שלום, עקרונית כן אבל הן יתמוססו באורז כמעט לחלוטין ולא כל כך יראו אותן. עדשים כתומות מתרככות מהר מאד. זה עדיין יהיה טעים, הנה דוגמא למתכון כזה: https://www.sugat.com/recipes/rice-and-red-lentils-kitchri/
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[comment_date] => 2018-12-31 20:20:51
[comment_date_gmt] => 2018-12-31 18:20:51
[comment_content] => האם אפשר לשים במקום עדשים שחורים/ירוקים, עדשים אדומים?
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[comment_date] => 2018-12-31 11:44:40
[comment_date_gmt] => 2018-12-31 09:44:40
[comment_content] => אייל שלום, יש בשלנים שמעדיפים להשרות אורז מלא לפני הבישול, לרוב על מנת לרכך אותו מעט ולקצר את זמן הבישול. אפשר גם להסתפק בשטיפה.
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[comment_date] => 2018-12-31 10:01:33
[comment_date_gmt] => 2018-12-31 08:01:33
[comment_content] => שלום,
מדוע להשרו. את האורז שעה במים קרים?
האם זה הכרחי?
תודה
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[comment_date] => 2018-11-02 03:08:47
[comment_date_gmt] => 2018-11-02 01:08:47
[comment_content] => הדס שלום, עקרונית כן, התוצאה תהיה מעט שונה גם מכיוון שזמני הבישול בין סוגי העדשים עשויים להיות שונים.
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[comment_date] => 2018-11-01 11:38:09
[comment_date_gmt] => 2018-11-01 09:38:09
[comment_content] => האם ניתן לשלב את שני הסוגים גם את העדשים השחורות וגם הירוקות?
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[comment_date] => 2018-08-05 22:34:58
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[comment_content] => טלי שלום, בהחלט ניתן להכין עם עדשים שחורות. לגבי הערכים התזונתיים לא בדקנו באופן ספציפי את המתכון הזה, אבל יכולים להגיד ששילוב של אורז ועדשים יוצר חלבון מלא, מאבני הבניין החשובות של הגוף. בתיאבון!
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[comment_date] => 2018-08-04 22:03:38
[comment_date_gmt] => 2018-08-04 19:03:38
[comment_content] => שאלה: האם אפשר להכין עם עדשים שחורות? האם ידוע מהו ערך התזונתי של המנה? תודה.
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[comment_date] => 2018-06-02 02:11:33
[comment_date_gmt] => 2018-06-01 23:11:33
[comment_content] => הכנתי בלי קינמון ובלי כוסברה.
יצא טעים, תודה!
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[comment_date] => 2017-08-29 12:28:15
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[comment_content] => מריאן שלום, בהחלט! יש לקצר בהתאם את משך הבישול. בהצלחה
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[comment_date] => 2017-08-28 19:46:10
[comment_date_gmt] => 2017-08-28 16:46:10
[comment_content] => האם ניתן להכין את המתכון גם עם אורז לבן?
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[comment_date] => 2017-03-13 20:41:33
[comment_date_gmt] => 2017-03-13 18:41:33
[comment_content] => תודה על ההערה, המתכון תוקן.
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[comment_date] => 2017-03-13 12:33:52
[comment_date_gmt] => 2017-03-13 10:33:52
[comment_content] => נראה ש 1/2 שעה אינה מספיקה לבישול האורז. קשה ומלא נוזלים. ממליצה לתקן את המתכון.
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[comment_author] => אהוד מוזס
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[comment_date] => 2017-01-03 07:09:43
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[comment_content] => במגדרה קלסית אין כוסברה ואין שום .התבלון הוא כמון פלפל שחור ומלח.
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[comment_date] => 2019-07-30 13:17:49
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[comment_content] => תמר שלום, כמו שכתוב במתכון - 1/4 2 כוסות. בהצלחה!
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[comment_date] => 2019-07-30 12:43:03
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[comment_content] => שלום,
מהי כמות המים,הנדרשת לבישול שתי כוסות אורז עגול מלא?
תודה
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[comment_date] => 2019-02-14 15:43:42
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[comment_content] => אירית שלום, בהחלט כן, רק חשוב להקפיד שיש מספיק מים ושהסיר סגור היטב. משך ההכנה עשוי להתארך לסביבות שעה.
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[comment_date] => 2019-02-14 14:30:11
[comment_date_gmt] => 2019-02-14 12:30:11
[comment_content] => אם יכולים לבשל את האורז המלא העגול בתנור?
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[comment_date] => 2019-07-29 00:16:54
[comment_date_gmt] => 2019-07-28 21:16:54
[comment_content] => שלי שלום, במתכון משתמשים בחלמונים ולא בחלבונים. נשמח להבין איפה בדיוק היתה הבעיה כדי לנסות לעזור.
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[comment_date] => 2019-07-28 12:06:31
[comment_date_gmt] => 2019-07-28 09:06:31
[comment_content] => המתכון לא כל כך הצליח. אפשר להחליף את כל החלבונים?
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[comment_date] => 2019-07-24 21:49:27
[comment_date_gmt] => 2019-07-24 18:49:27
[comment_content] => וואו, נראה נורא טעים! לדעתי [כשנכין את זה] זה יהיה מדהים!
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[comment_date] => 2019-01-09 19:04:59
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[comment_content] => סימי שלום, לצערנו אי אפשר לוותר על החלב המרוכז במתכון הזה.. יש מתכונים אחרים באתר שמתאימים יותר :-)
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[comment_date] => 2019-01-09 19:03:40
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[comment_content] => הילה שלום, לצערנו את המתכון הזה אי אפשר להפוך לפרווה. יש באתר עוגות אחרות מתאימות יותר :-)
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[comment_date] => 2019-01-07 12:15:37
[comment_date_gmt] => 2019-01-07 10:15:37
[comment_content] => איך אפשר להמיר את המלית לפרווה?
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[comment_date] => 2019-01-06 19:34:19
[comment_date_gmt] => 2019-01-06 17:34:19
[comment_content] => בהקשר לפאי לימון . במה אפשר להחליף את חלב?
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[comment_date] => 2019-07-26 15:20:56
[comment_date_gmt] => 2019-07-26 12:20:56
[comment_content] => ענת שלום, מומלץ להכין את העוגה עם שמן אבל אפשר להחליף בחמאה - נהוג להוסיף מעט על משקל השמן, נניח 120- גרם חמאה על כל 100 גרם שמן.
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[comment_parent] => 2009
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[comment_date] => 2019-07-18 09:43:57
[comment_date_gmt] => 2019-07-18 06:43:57
[comment_content] => האם ניתן להחליף שמן בחמאה רכה?
אם כן, באיזו כמות? תודה!
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[comment_date] => 2019-07-26 15:15:32
[comment_date_gmt] => 2019-07-26 12:15:32
[comment_content] => דוני שלום, אפשר להחליף בבצל לבן או בכרישה קצוצים דק בשלב הראשון של הטיגון. לתוספת בסיום היינו משתמשים בעשבי תיבול טריים בלבד (אלא אם את אוהבת לאכול בצל חי עם פטריות).
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[comment_date] => 2019-07-20 12:50:48
[comment_date_gmt] => 2019-07-20 09:50:48
[comment_content] => היי, רציתי לשאול במה אני יכולה להחליף את הבצל הירוק האם אפשרי לשים בצל לבן רגיל?
תודה
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[comment_author] => דינה פילו
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[comment_date] => 2017-02-10 19:00:01
[comment_date_gmt] => 2017-02-10 17:00:01
[comment_content] => מאד טעים המשפחה שלי מאד אהבה
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[comment_date] => 2019-07-26 15:14:26
[comment_date_gmt] => 2019-07-26 12:14:26
[comment_content] => מיכל שלום, בהחלט אפשרי להחליף את החלב בחלב צמחי (סויה, שקדים וכדומה) או במים ואת השמנת בשמנת צמחית. בהצלחה!
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[comment_date] => 2019-07-20 22:31:11
[comment_date_gmt] => 2019-07-20 19:31:11
[comment_content] => היי, אפשר להכין פרווה או שזה פחות מוצלח?
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[comment_date] => 2018-10-05 18:31:22
[comment_date_gmt] => 2018-10-05 15:31:22
[comment_content] => הכנתי את הקאפקייקס עם ציפוי גנאש ואלו הקאפקייקס הכי מוצלחים שיצאו לי עד היום. תודה על המתכון הזה!
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[comment_date] => 2018-09-26 08:52:31
[comment_date_gmt] => 2018-09-26 05:52:31
[comment_content] => תודה עדי! הדוגמא היא באמצעות אבקת קקאו מנופה.
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[comment_date] => 2018-09-25 15:19:38
[comment_date_gmt] => 2018-09-25 12:19:38
[comment_content] => נראה טוב!
הדוגמא שיש מעל הקצפת היא באמצעות ברנר?
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[comment_date] => 2017-12-18 23:04:53
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[comment_content] => נישמע טעים וקל.....אנסה..
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[comment_date] => 2017-10-28 08:22:33
[comment_date_gmt] => 2017-10-28 05:22:33
[comment_content] => הקאפקייקס אחד המושלמים הכנתי וממש אהבתי.
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[comment_date] => 2019-07-23 16:51:51
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[comment_content] => לתשומת ליבכם - בהסבר "מה זה בעצם גלוטן" ממליצה לחדד שבשיבולת שועל אין גלוטן (החשש הוא מזיהום משני מגידולי חיטה סמוכים),
בברכה,
טלי
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[comment_date] => 2019-07-16 15:28:21
[comment_date_gmt] => 2019-07-16 12:28:21
[comment_content] => מענין נחמד
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[comment_date] => 2017-07-27 22:31:33
[comment_date_gmt] => 2017-07-27 19:31:33
[comment_content] => הקינואה הכי טעימה שאכלתי. מתכון מנצח.
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[comment_date] => 2019-07-15 00:07:48
[comment_date_gmt] => 2019-07-14 21:07:48
[comment_content] => מעולה
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[comment_date] => 2019-07-14 19:07:44
[comment_date_gmt] => 2019-07-14 16:07:44
[comment_content] => שלום, אפשר להשתמש במרגרינה.
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[comment_date] => 2019-07-10 16:13:58
[comment_date_gmt] => 2019-07-10 13:13:58
[comment_content] => האם אפשר לשים משהוא במקום חמאה?
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[comment_date] => 2019-06-25 23:38:42
[comment_date_gmt] => 2019-06-25 20:38:42
[comment_content] => שירה שלום, תודה על תשומת הלב, המתכון תוקן.
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[comment_date] => 2019-06-24 17:34:35
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[comment_content] => כתוב במצרכים אורז בסמטי אבל בהכנה אורז פרסי.
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[comment_date] => 2019-06-25 11:03:23
[comment_date_gmt] => 2019-06-25 08:03:23
[comment_content] => פשוט טעים!!!מוצלח
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[comment_date] => 2019-06-12 12:42:34
[comment_date_gmt] => 2019-06-12 09:42:34
[comment_content] => ממש כאן מצד שמאל :-)
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[comment_author] => דיה זלינגר
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[comment_date] => 2019-06-08 09:01:19
[comment_date_gmt] => 2019-06-08 06:01:19
[comment_content] => ואיפה המתכון לפולנטה??????
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[comment_date] => 2019-06-12 12:41:50
[comment_date_gmt] => 2019-06-12 09:41:50
[comment_content] => היי סבטלנה, אנחנו לא משווקים מוצר כזה, כדאי לבדוק בחנויות האפייה המתמחות.
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[comment_date] => 2019-06-08 17:04:46
[comment_date_gmt] => 2019-06-08 14:04:46
[comment_content] => איפה ניתן למצוא גם מסמיך לקצפת ? קיים דבר כזה אצלנו בארץ? ,שולחים לי מחול בד״כ .
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[comment_date] => 2019-06-04 15:06:35
[comment_date_gmt] => 2019-06-04 12:06:35
[comment_content] => מירי שלום, היתרון של עבודה עם דפי כג'לטין הוא נוחות ודיוק השימוש - אין צורך לשקול בגרמים ואין פספוסים שהופכים את העוגה לג'לי או לחילופין לא יציבה מספיק. רוב הקונדיטוריות המקצועיות משתמשות בדפים ולא באבקה מהסיבות האלה.
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[comment_date] => 2019-06-04 08:55:30
[comment_date_gmt] => 2019-06-04 05:55:30
[comment_content] => מה ההבדל בין אבקת ג'לטין לדפים אם בל מקרה ממסים את זה?
תודה
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[comment_date] => 2019-05-28 14:29:51
[comment_date_gmt] => 2019-05-28 11:29:51
[comment_content] => ליבי שלום, אפשר להחליף לשקיק של אבקת ג'לטין (14 גרם), אבל מחברת המתכון פחות ממליצה להכין אותו עם אבקה.
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[comment_date] => 2019-05-24 15:14:00
[comment_date_gmt] => 2019-05-24 12:14:00
[comment_content] => היי איך ממירים מדפי ג׳לטין לג׳לטין באבקה? מה היחס?
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[comment_date] => 2019-06-04 15:09:05
[comment_date_gmt] => 2019-06-04 12:09:05
[comment_content] => מירי שלום, מומלץ להשתמש בדפי ג'לטין כדי לוודא שהמרקם של העוגה יהיה מוצלח. אם את בכל זאת רוצה לנסות, השתמשי באבקה בכמות המצויינת בגרמים.
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[comment_date] => 2019-06-04 11:08:19
[comment_date_gmt] => 2019-06-04 08:08:19
[comment_content] => אם משתמשים באבקת ג'ליטן כמה צריך?
תודה
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[comment_date] => 2019-06-04 15:08:11
[comment_date_gmt] => 2019-06-04 12:08:11
[comment_content] => מירי שלום, ייתכן שהבצק לא התבשל מספיק והיה בו עודף נוזלים או לחילופין שהתנור לא היה חם מספיק או שפתחת אותו באמצע האפייה והטמפרטורה שלו ירדה - כיס האוויר צריך להספיק להתנפח ולהתייצב.
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[comment_date] => 2019-06-04 12:18:54
[comment_date_gmt] => 2019-06-04 09:18:54
[comment_content] => כל הפחזניות נפלו לי למה זה קורה?
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[comment_date] => 2019-05-24 16:27:37
[comment_date_gmt] => 2019-05-24 13:27:37
[comment_content] => שלוש כוסות מים לא הספיקו כדי שהאורז יהיה מוכן והיה חסר לי תיבול
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[comment_date] => 2019-05-19 13:29:46
[comment_date_gmt] => 2019-05-19 10:29:46
[comment_content] => היי חבצלת השרון, אני חבצלת השיריון.
לדעתי את צודקת, שיהיה לך חג מהנה ומבדר, שנהיה לחבצלת ולא לשרון, חגית החגיתה
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-05-19 13:22:50
[comment_date_gmt] => 2019-05-19 10:22:50
[comment_content] => חג שמח ומבדח גם לך חבצלת יקרה
[comment_karma] => 0
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[comment_date] => 2018-05-17 13:27:18
[comment_date_gmt] => 2018-05-17 10:27:18
[comment_content] => אפשר אם כן לומר - בפסח הוציאנו מעבדות לחירות, בחג השבועות החזרינו מחירות לעבדות .
חג שמח
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[comment_author] => יגאל כהן
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[comment_date] => 2017-05-30 21:20:32
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[comment_content] => לכל העם חייב להיות לו שורשים, אם אין שורשים מתייבש ונכחד.
לעם היודים יש שורשים, הכול כתוב בפרטי פרטים בתורתנו. במידה ונפסיק להתהלל בחגנו השונים שהם שורשינו, חורבן הבית השלישי יהיה בטוח, לא עלינו.
חג שבועות וכל שאר החגים שמח.
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[comment_date] => 2019-05-19 01:56:55
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[comment_content] => לצפאטי מסורתיים יותר שמים חצי כמות קמח מלא וחצי קמח לבן ?
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[comment_date] => 2018-01-04 16:47:24
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[comment_content] => מעולה
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[comment_date] => 2019-05-16 19:41:05
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[comment_content] => איזה כיף לשמוע!
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[comment_date] => 2019-05-15 19:01:10
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[comment_content] => עשיתי ללא פטרוזיליה ,נענע ובצל ירוק ** כי לא היה לי באותו רגע ויצא מושלם ,זעתר אפשר לרשום לשים לפי הטעם אני שמתי יותר מכף .
תודה לכם מתכון מעולה!
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[comment_date] => 2019-05-16 19:40:41
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[comment_content] => תודה ישי!
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[comment_date] => 2019-05-16 13:25:24
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[comment_content] => מתכון פשוט וקל להחנה ויוצא טעים פצצות ויחסית מאד זול לתוצאה שווה נסיון
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[comment_date] => 2019-05-14 00:01:20
[comment_date_gmt] => 2019-05-13 21:01:20
[comment_content] => המרק מגוון ונהדר, רק מומלץ מאוד להוסיף חצי לימון סחוט לטעם וגם כמון
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[comment_date] => 2017-12-18 00:16:55
[comment_date_gmt] => 2017-12-17 22:16:55
[comment_content] => עקבנו במדויק אחרי הוראות ההכנה המפורטות (רק הוספנו קצת פלפל חריף בשביל הספייסיות :-) ויצא פשוט מרק מ-ע-ו-ל-ה!!!
תודה, היה מנחם ומאוד טעים ?
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[comment_date] => 2019-04-27 21:49:21
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[comment_content] => איריס שלום, כמו בכל סוגי הממולאים, ודאי שאפשר. היינו מוסיפים יותר ירקות ועשבי תיבול כדי להעשיר ולהגדיל את נפח התערובת. בהצלחה!
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[comment_date] => 2019-04-27 18:55:26
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[comment_content] => אפשר את אותו מתכון בלי בשר?
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[comment_date] => 2019-04-20 22:20:55
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[comment_content] => היי אירית, צודקת, היתה טעות בתמונה והיא הוחלפה. תודה!
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[comment_date] => 2019-04-20 19:06:04
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[comment_content] => הסלט לר טועם לתמונה , מטעה מאודדדד
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[comment_date] => 2019-04-18 19:15:43
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[comment_content] => היי יונתן, אפשר להחליף את הקורנפלור בקמח טפיוקה. לוותר לגמרי לא היינו מנסים.. חג שמח!
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[comment_date] => 2019-04-17 10:21:22
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[comment_content] => אפשר להכין את המתכון ללא קורנפלור (לאלו שלא אוכלי קטניות) תודה
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[comment_date] => 2019-04-17 08:36:58
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[comment_content] => חני שלום, המתכון תוקן - מדובר במיץ מחצי לימון. תודה וחג שמח
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[comment_date] => 2019-04-16 23:16:03
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[comment_content] => ברוטב מיץ מחצי לימון או חצי כוס מיץ לימון?
תודה
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[comment_date] => 2019-04-16 12:01:21
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[comment_content] => תהילה שלום, מדובר בקמח תופח מחיטה, הוא אינו כשר לפסח - המתכון מיועד למימונה :-) חג שמח!
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[comment_date] => 2019-04-15 20:46:37
[comment_date_gmt] => 2019-04-15 17:46:37
[comment_content] => ממה מורכב קמח תופחצךפסח ובאיזה הכשר זה נמכר
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[comment_date] => 2019-04-07 18:34:46
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[comment_content] => ליהי שלום, תודה! אפשר להשרות שעה לפני ההכנה כדי למנוע ייבוש של האורז. אין צורך בבישול מקדים.
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[comment_date] => 2019-04-01 08:50:12
[comment_date_gmt] => 2019-04-01 05:50:12
[comment_content] => נשמע מתכון מעניין. מעדיפה אורז רגיל. האם יש צורך להשרות ולבשל חצי שעה? תודה
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[comment_date] => 2018-02-11 13:29:45
[comment_date_gmt] => 2018-02-11 11:29:45
[comment_content] => הכנתי את המנה ויצא פשוט מעולה!!! טעים ומשביע
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[comment_date] => 2019-04-07 15:00:15
[comment_date_gmt] => 2019-04-07 12:00:15
[comment_content] => היי שירה, את החמאה אפשר להחליף בשמן זית/שמן קוקוס מזוכך. לגבי הגבינה זו באמת שאלה, כי היא חלק ממה שמאחד את התערובת. אפשר להוסיף במקומה גבינה מהצומח (טבעונית ללא חלב) ואפשר גם לנסות כיוון של קמח טחינה. בהצלחה!
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[comment_date] => 2019-04-07 13:48:31
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[comment_content] => הי, האם אפשר להכין בגרסה פרווה? יעבוד גם בלי חמאה וגבינה?
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[comment_date] => 2019-04-01 14:45:20
[comment_date_gmt] => 2019-04-01 11:45:20
[comment_content] => יש כל כך הרבה סוגי אורז, שחסר לגביהם מידע, אפשר היה להוסיף מידע על מקומות גידול, ומספר פעמים ליבול בשנה מה שבא לידי ביטוי גם בערכים התזונתיים, היה חסר מידע על אורז עגול, ומה היתרונות באחוז עמילן גבוה או נמוך, מעבר למידת ההדבקה...
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[comment_date] => 2019-03-31 13:11:03
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[comment_content] => שלומית שלום, אפשר להחליף את העוף בירקות למשל (כרובית, דלעת..), בטופו (כדאי להשרות קודם במרינדה) או בנתחי סויה יבשים (מבשלים קודם במים רותחים מתובלים). בהצלחה!!
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[comment_date] => 2019-03-29 20:41:42
[comment_date_gmt] => 2019-03-29 17:41:42
[comment_content] => האם יש גרסה לצמחוניים?
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[comment_date] => 2019-01-14 11:17:53
[comment_date_gmt] => 2019-01-14 09:17:53
[comment_content] => אני מוסיפה ביצים מבושלות מעט ומניחה על החמין בבקר יש ביצים חומות. זה קליל ולא יושב על הבטן
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[comment_date] => 2018-11-19 10:36:54
[comment_date_gmt] => 2018-11-19 08:36:54
[comment_content] => מושלם וקליל...
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[comment_date] => 2019-03-25 16:42:19
[comment_date_gmt] => 2019-03-25 14:42:19
[comment_content] => נלי שלום, מה שמעשיר את המנה זה שבמקום מים משתמשים במרק ירקות צח (ציר ירקות), אבל אם אין אפשר להכין מאבקה או להשתמש במים. בהצלחה!
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[comment_date] => 2019-03-24 19:52:19
[comment_date_gmt] => 2019-03-24 17:52:19
[comment_content] => היי
מ זה אומר כוס ציר מרק ירקות? אפשר להכין את המרק מאבקת מרק עוף? אשמח להסבר :-)
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[comment_date] => 2018-03-11 17:17:25
[comment_date_gmt] => 2018-03-11 15:17:25
[comment_content] => מאיר שלום, אכן נפלה טעות, המתכון תוקן. תודה על תשומת הלב
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[comment_date] => 2018-03-07 19:16:15
[comment_date_gmt] => 2018-03-07 17:16:15
[comment_content] => חסר לפחות שלב אחד... מה עושים עם הפטריות והפרמז'ן?
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[comment_date] => 2019-03-21 09:23:33
[comment_date_gmt] => 2019-03-21 07:23:33
[comment_content] => השתמשתי בגבינה לבנה במקום בריקוטה. חצי מהכמות אפיתי בתנור במקום לטגן. יצא טעים.
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[comment_date] => 2018-10-10 04:19:02
[comment_date_gmt] => 2018-10-10 01:19:02
[comment_content] => מרים שלום, מוסיפים אותן לקערה עם כל הרכיבים, המתכון תוקן.
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[comment_date] => 2018-10-10 00:31:22
[comment_date_gmt] => 2018-10-09 21:31:22
[comment_content] => מה עם העדשים?
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[comment_date] => 2018-09-17 18:09:58
[comment_date_gmt] => 2018-09-17 15:09:58
[comment_content] => שירי שלום, צודקת, זה נשמט מהמתכון. הטעות תוקנה
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[comment_date] => 2018-09-17 10:14:41
[comment_date_gmt] => 2018-09-17 07:14:41
[comment_content] => מה לגבי עלי המנגולד? אותם לא מוסיפים? משתמשים רק בגבעולים?
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[comment_date] => 2019-03-20 16:12:16
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[comment_content] => מאלף ויפה הכי בעולם
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[comment_date] => 2019-03-20 16:11:16
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[comment_content] => יפה ומהמם!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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[comment_date] => 2019-03-16 23:44:19
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[comment_content] => עמרי שלום, חיטה בדרך כלל מבשלים בשפע מים ומסננים, בדומה לפסטה ופחות עם כמות מים מדוייקת כמו אורז. זמן הבישול הוא כחצי שעה אבל יכול לקחת יותר זמן - טועמים ובודקים. ראה כאן את אופן ההכנה (למטה), בהצלחה! https://www.sugat.com/products/wheat/
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[comment_date] => 2019-03-16 00:43:05
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[comment_content] => איך מכינים את החיטה בלי כלום?
רק בבישול עם מים, מה היחס חיטה\מים?
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[comment_date] => 2019-03-15 16:24:31
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[comment_content] => בת שלום, לחצי על המשולש בצד השמאלי התחתון של התמונה כדי להתחיל לנגן את הסרטון.
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[comment_date] => 2019-03-14 15:24:15
[comment_date_gmt] => 2019-03-14 13:24:15
[comment_content] => היכן הסרטון הדגמה?
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[comment_date] => 2019-03-11 11:09:26
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[comment_content] => נורית שלום, בהחלט אפשר להכין בגרסה פרווה - משתמשים ב-3 כפות שמן במקום החמאה ובחלב סויה או מים במקום החלב, באותה כמות.
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[comment_date] => 2019-03-11 10:09:46
[comment_date_gmt] => 2019-03-11 08:09:46
[comment_content] => רציתי לדעת עם אפשר בלי חלב
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[comment_date] => 2019-03-08 06:52:18
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[comment_content] => מתכון מעווווולה!!!! ליקקנו את האצבעות! תודה
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[comment_date] => 2018-11-09 16:52:19
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[comment_content] => בהחלט! רק חשוב לשים לב הם מתבשלים מספיק זמן, בהתאם לסוג הדגן.
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[comment_date] => 2018-11-09 07:01:19
[comment_date_gmt] => 2018-11-09 05:01:19
[comment_content] => אפשר להחליף את הכוסמת בקינואה? או דגן אחר?
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[comment_date] => 2019-03-06 10:57:17
[comment_date_gmt] => 2019-03-06 08:57:17
[comment_content] => נראה נפלא וטעים
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[comment_date] => 2019-02-24 11:43:41
[comment_date_gmt] => 2019-02-24 09:43:41
[comment_content] => כאשר עושים מג'דרה עם אורז מלא אני קודם כל מבשלת את האורז ואז מצננת .....ולאחר שהעדשים מוכנות, במחבת נפרדת מאדה בצל ,מוסיפה אחכ את העדשים תבלינים ורק כשמוכן מוסיפה את האורז ומקפיצה . אליפות
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[comment_date] => 2017-12-26 15:44:54
[comment_date_gmt] => 2017-12-26 13:44:54
[comment_content] => מעיין שלום, דלעת או דלורית יהיו נהדרות, אפשר גם חציל או זוקיני. בהצלחה!
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[comment_date] => 2017-12-26 14:15:32
[comment_date_gmt] => 2017-12-26 12:15:32
[comment_content] => במה ניתן להחליף את הבטטה?
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[comment_date] => 2019-02-22 14:34:24
[comment_date_gmt] => 2019-02-22 12:34:24
[comment_content] => אורה שלום, אפשר לנסות להכין עם מרגרינה בטעם חמאה.
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[comment_date] => 2019-02-21 19:06:07
[comment_date_gmt] => 2019-02-21 17:06:07
[comment_content] => מה אפשר במקום חמאה?
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[comment_author] => gila imberg
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[comment_date] => 2018-11-04 12:37:35
[comment_date_gmt] => 2018-11-04 10:37:35
[comment_content] => שלום רב!איפה בכפר סבא אפשר להשיג את הקמחים שלכם? תודה רבה!
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[comment_date] => 2019-02-22 10:52:22
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[comment_content] => לא הצלחתי....היה מגעיל
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[comment_date] => 2019-01-11 19:09:40
[comment_date_gmt] => 2019-01-11 17:09:40
[comment_content] => יצא מאוד טעים והעדשים נותנות קראנצ'יות..
מזכיר אפילו פלאפל
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[comment_date] => 2018-11-18 22:30:06
[comment_date_gmt] => 2018-11-18 20:30:06
[comment_content] => מלי שלום, לא - משתמשים רק בחלק הירוק של העלים והם נקצצים יחד עם כל חומרי התערובת. בהצלחה!
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[comment_date] => 2018-11-15 19:20:46
[comment_date_gmt] => 2018-11-15 17:20:46
[comment_content] => מה עושים עם עלי המנגולד, הם עוברים תהליך כל שהו?
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[comment_date] => 2018-11-07 17:11:54
[comment_date_gmt] => 2018-11-07 15:11:54
[comment_content] => עופר שלום, אפשר להחליף אותם בחומר קושר אחר - למשל קמח. אם אתה מעדיף, אפשר לטחון עדשים כתומות יבשות (אפילו במטחנת תבלינים קטנה) ולהשתמש בקמח שלהן.
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[comment_date] => 2018-11-07 10:46:29
[comment_date_gmt] => 2018-11-07 08:46:29
[comment_content] => אפשר בלי פירורי לחם?
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[comment_date] => 2018-11-03 17:07:26
[comment_date_gmt] => 2018-11-03 15:07:26
[comment_content] => היי מיכל, בהחלט ניתן - מומלץ להשרות את העדשים יותר זמן ולטחון לתערובת עדינה יותר. בהצלחה
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[comment_date] => 2018-11-02 18:33:46
[comment_date_gmt] => 2018-11-02 16:33:46
[comment_content] => ניתן לאפות את הקציצות במקום לטגן?
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[comment_date] => 2018-10-30 01:35:24
[comment_date_gmt] => 2018-10-29 23:35:24
[comment_content] => דורית שלום, אין צורך להוסיף ביצה מכיוון שהעדשים עצמן (שלא עוברות בישול מקדים) מאחדות את התערובת. נסי וספרי לנו איך יצא!
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[comment_date] => 2018-10-29 19:56:20
[comment_date_gmt] => 2018-10-29 17:56:20
[comment_content] => מה מחזיק את התערובת שלא תתפרק בטיגון? האם לא צריך להוסיף ביצה?
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[comment_date] => 2018-10-28 18:45:06
[comment_date_gmt] => 2018-10-28 16:45:06
[comment_content] => דורית שלום, דואה אפשר למצוא בחנויות תבלינים.
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[comment_date] => 2018-10-28 15:04:10
[comment_date_gmt] => 2018-10-28 13:04:10
[comment_content] => היכן אפשר לקנות דואה. תערובת התבלינים המצרית?
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[comment_date] => 2019-02-04 16:55:07
[comment_date_gmt] => 2019-02-04 14:55:07
[comment_content] => מרק טעים מאד. במקום תפוחי אדמה הכפלתי את כמות הגריסים. הסיר התחסל...תודה!
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[comment_author] => תמר מנחם
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[comment_date] => 2018-01-11 14:43:10
[comment_date_gmt] => 2018-01-11 12:43:10
[comment_content] => הכנתי את המרק ויצא מהמם...ממש טעים
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[comment_date] => 2017-09-17 23:55:14
[comment_date_gmt] => 2017-09-17 20:55:14
[comment_content] => הכנתי מלא מרקי עגבניות וטעמתי.
אבל כזה מתכון טעים בחיים לא הכנתי או טעמתי.
הסיר התחסל בשנייה.
אפילו עשיתי משלוח לאמא ואהבה מאוד.
קיבלתי מלא מחמאות.
וכל ביס ארומה מטורפתתת...
מומלץ ביותר.
הכוכבים נתקעו.
אבל בהחלט 5 כוכבים :)
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[comment_author] => רותי אלוש
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[comment_date] => 2017-05-29 21:00:11
[comment_date_gmt] => 2017-05-29 18:00:11
[comment_content] => מתכון מעולה טעים ומשביע - יאמי ?
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[comment_date] => 2019-01-30 20:29:12
[comment_date_gmt] => 2019-01-30 18:29:12
[comment_content] => מיכאל שלום, זה סוג של מיץ תפוחים מרוכז, אם תעשה חיפוש בגוגל תראה איך האריזות ניראות.
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[comment_date] => 2019-01-30 01:03:58
[comment_date_gmt] => 2019-01-29 23:03:58
[comment_content] => מה זה "תרכיז תפוחים"?
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[comment_date] => 2019-01-30 20:27:39
[comment_date_gmt] => 2019-01-30 18:27:39
[comment_content] => אור שלום, אפשר לוותר עליו ואפשר להשתמש בשמנת צמחית לבישול או בחלב צמחי כמו חלב שקדים (פחות סמיך).
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-01-29 13:34:20
[comment_date_gmt] => 2019-01-29 11:34:20
[comment_content] => יש אפשרות להחליף את חלב הקוקוס במשהו אחר?
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[comment_date] => 2017-11-19 10:19:32
[comment_date_gmt] => 2017-11-19 08:19:32
[comment_content] => מיכל שלום, אפשר לוותר על החציל ולהחליף בדלורית נוספת ואפשר לגוון בירקות אחרים כמו בטטה, זוקיני וכדומה. שימי לב שיש במתכון גם עגבניות, אם זה בעייתי אולי כדאי לחפש מתכון אחר. בהצלחה!
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[comment_date] => 2017-11-18 18:22:09
[comment_date_gmt] => 2017-11-18 16:22:09
[comment_content] => מה אפשר לשים במקום חציל לאנשים שרגישים לירקות סולניים? תודה!
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[comment_date] => 2019-01-28 23:25:07
[comment_date_gmt] => 2019-01-28 21:25:07
[comment_content] => גילי שלום, ניתן להשמיט את הכורכום, אין תבלין מקביל לו בדיוק. אם רוצים להעשיר טעמים, אפשר למשל להוסיף סומק (חמצמץ) או כמון.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-01-27 14:39:07
[comment_date_gmt] => 2019-01-27 12:39:07
[comment_content] => אני אלרגית לכורכום ולכן אבקש לדעת האם יש תבלין שיכול להחליף את הכורכום במתכון הזה?
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-07-24 16:02:51
[comment_date_gmt] => 2018-07-24 13:02:51
[comment_content] => בשורה 4 במרכיבים !!
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[comment_date] => 2017-12-06 21:17:40
[comment_date_gmt] => 2017-12-06 19:17:40
[comment_content] => מרק מדהים, טעים טעים טעים
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-12-03 10:18:59
[comment_date_gmt] => 2017-12-03 08:18:59
[comment_content] => קלאודיה שלום, המילה נשמטה בטעות - 1 כוס עדשים. תודה על תשומת הלב!
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[comment_type] => comment
[comment_parent] => 822
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-12-02 20:20:07
[comment_date_gmt] => 2017-12-02 18:20:07
[comment_content] => כמה עדשים צריך? 1כוס? 1 קילו? 1 שקית?
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[comment_date] => 2019-01-24 10:14:55
[comment_date_gmt] => 2019-01-24 08:14:55
[comment_content] => היי טלי, אפשר בהחלט! את החמאה אפשר להחליף ב-3/4 כוס (135 מ"ל) שמן קוקוס מומס ואת השמנת החליפי בכמות שווה של חלב סויה. בהצלחה!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-01-22 22:51:04
[comment_date_gmt] => 2019-01-22 20:51:04
[comment_content] => האם אפשר להפוך את העוגה לפרווה?
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2019-01-16 14:50:55
[comment_date_gmt] => 2019-01-16 12:50:55
[comment_content] => מושלם מושלם עשיתי בידיוק אפשר להוסיף יותר תבלינים וכך וחציא רסק עגבניות
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[comment_author] => אסתר פדידה
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-01-24 15:22:42
[comment_date_gmt] => 2018-01-24 13:22:42
[comment_content] => פשוט מעולה משביע ומתאים לשומרי משקל
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[comment_date] => 2019-01-14 16:17:27
[comment_date_gmt] => 2019-01-14 14:17:27
[comment_content] => מלי שלום, הכוונה לטחינה גולמית. בהצלחה!
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[comment_date] => 2019-01-14 14:25:40
[comment_date_gmt] => 2019-01-14 12:25:40
[comment_content] => טחינה גולמית או טחינה מוכנה?
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[comment_date] => 2019-01-12 13:44:38
[comment_date_gmt] => 2019-01-12 11:44:38
[comment_content] => רמה שלום, הכוונה לתבלין היבש. בהצלחה!
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[comment_date] => 2019-01-11 10:33:26
[comment_date_gmt] => 2019-01-11 08:33:26
[comment_content] => האם הכוונה לג'ינג'ר טרי קצוץ, או לזנגוויל (ג'ינג'ר מיובש)
[comment_karma] => 0
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[comment_date] => 2017-09-23 19:12:51
[comment_date_gmt] => 2017-09-23 16:12:51
[comment_content] => מינה שלום, בהחלט ניתן, קחי בחשבון שהוא משפיע על הצבע (שחור יותר) ועל הטעם (קרמלי יותר). בהצלחה!
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[comment_author] => מינה לשם
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-09-23 12:22:29
[comment_date_gmt] => 2017-09-23 09:22:29
[comment_content] => יש לי שאלה, האם אפשר לשים בעוגת הגזר סוכר חום כהה במקום הסוכר דמררה כי אני לא אוהבת את הסוכר הזה?
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[comment_date] => 2017-09-03 09:34:18
[comment_date_gmt] => 2017-09-03 06:34:18
[comment_content] => אתי שלום, בעוגה הזו אין צורך ברסק תפוחים. אפשר אם רוצים להחליף כשליש מכמות השמן ברסק. בהצלחה!
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[comment_author] => אילנית כהן
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-09-01 13:19:40
[comment_date_gmt] => 2017-09-01 10:19:40
[comment_content] => העוגה ממש מוצלחת. נימוחה בפה וריח התבלינים שיש בה מדהים
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-08-31 14:10:12
[comment_date_gmt] => 2017-08-31 11:10:12
[comment_content] => אין צורך ברסק תפוחי עץ? במקום במים...
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[comment_date] => 2017-08-27 11:45:27
[comment_date_gmt] => 2017-08-27 08:45:27
[comment_content] => עוגה מצויינת ,אני במקום סוכר דמררה שמתי כוס סילאן פשוט טעים ובריא
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[comment_date] => 2017-08-23 19:02:42
[comment_date_gmt] => 2017-08-23 16:02:42
[comment_content] => מזל שלום, אכן אין צורך בביצים במתכון הזה.
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[comment_date] => 2017-08-23 14:44:00
[comment_date_gmt] => 2017-08-23 11:44:00
[comment_content] => זה מתכון ללא ביצים?
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[comment_date] => 2019-01-08 14:43:57
[comment_date_gmt] => 2019-01-08 12:43:57
[comment_content] => תודה נילי, מרוב תותתתתים ברחה לנו עוד ת' :-)
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[comment_date] => 2019-01-07 12:16:14
[comment_date_gmt] => 2019-01-07 10:16:14
[comment_content] => תותים טריים. לא תריים....
הגהה חברים
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[comment_date] => 2019-01-08 04:33:04
[comment_date_gmt] => 2019-01-08 02:33:04
[comment_content] => :)Appreciate the info
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[comment_date] => 2019-01-06 19:08:44
[comment_date_gmt] => 2019-01-06 17:08:44
[comment_content] => ויקי שלום, אין צורך להקפיא את הקרם לפני ההכנה. בהצלחה!
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[comment_date] => 2019-01-06 18:01:30
[comment_date_gmt] => 2019-01-06 16:01:30
[comment_content] => האם קרם הקוקוס צריך להיות קפוא או איך שהוא?
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[comment_date] => 2019-01-06 17:48:00
[comment_date_gmt] => 2019-01-06 15:48:00
[comment_content] => לבנה שלום, כפי שאת יכולה לראות בסרטון של המתכון, הבצק יחסית נוזלי ואוורירי, כך נראה שזו הכמות המדוייקת. בהצלחה!
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[comment_date] => 2019-01-06 15:53:20
[comment_date_gmt] => 2019-01-06 13:53:20
[comment_content] => זה לא יותר מדי שמן?
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[comment_date] => 2018-12-29 17:42:18
[comment_date_gmt] => 2018-12-29 15:42:18
[comment_content] => דריה שלום, המלח נועד להמלחת המים בשלב מס 2 של המתכון. בהצלחה!
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[comment_date] => 2018-12-28 18:17:02
[comment_date_gmt] => 2018-12-28 16:17:02
[comment_content] => תודה על המתכון, רק פספסתי באיזה שלב מוסיפים את המלח הגס.
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[comment_date] => 2018-12-27 12:48:04
[comment_date_gmt] => 2018-12-27 10:48:04
[comment_content] => מתכון מנצח. אהבתי
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[comment_date] => 2018-12-26 19:43:16
[comment_date_gmt] => 2018-12-26 17:43:16
[comment_content] => שטויות במיץ ! יוצא נדירררר
גם בבורקס בשר עם חציל ובהרט יוצא אש
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[comment_date] => 2018-11-20 00:25:00
[comment_date_gmt] => 2018-11-19 22:25:00
[comment_content] => דורית שלום, התערובת כבר מכילה את כל המרכיבים הדרושים, אין צורך לתבל אותה. בהצלחה!
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[comment_date] => 2018-11-19 21:52:42
[comment_date_gmt] => 2018-11-19 19:52:42
[comment_content] => בתערובת הקמח ללחמניות לא שמים מלח או סוכר?
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[comment_date] => 2018-11-18 13:32:15
[comment_date_gmt] => 2018-11-18 11:32:15
[comment_content] => אז ככה בחיים לא ילך בהרט עם חצילים עם הבשר כן אבל לא שילוב שלחציל טבשר אין כזה דבר ואומרת אחת בשלנית ואופה מהסרטים יש קבלות ומקור החצילים גנים עירקים על זה נאמר תפסת מרובה לא תפסת תודה
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[comment_date] => 2018-12-15 17:01:50
[comment_date_gmt] => 2018-12-15 15:01:50
[comment_content] => הילה שלום, את החלב ניתן להחליף בכל חלב צמחי אחר (סויה, שקדים וכדומה) או במים. את החמאה ניתן להחליף במחמאה או בשמן קוקוס.
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[comment_date] => 2018-12-14 07:42:07
[comment_date_gmt] => 2018-12-14 05:42:07
[comment_content] => עם מה אפשר לתחלף את החלב על מנת שיצא פרווה?
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[comment_date] => 2018-12-12 22:21:11
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[comment_content] => מצויין
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[comment_date] => 2018-12-11 15:21:22
[comment_date_gmt] => 2018-12-11 13:21:22
[comment_content] => שוב שלום, תוכל למצוא ביינות ביתן ובמחסני השוק.
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[comment_date] => 2018-12-10 21:45:47
[comment_date_gmt] => 2018-12-10 19:45:47
[comment_content] => גר במודיעין. בדקתי ברמי לוי ויוחננוף.
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[comment_date] => 2018-12-10 11:40:32
[comment_date_gmt] => 2018-12-10 09:40:32
[comment_content] => אלכס שלום, איפה אתה גר? נשמח להפנות אותך לסופר שיש בו את הקמח.
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[comment_date] => 2018-12-10 09:12:44
[comment_date_gmt] => 2018-12-10 07:12:44
[comment_content] => שלום, עברתי כמה סופרים אך לצערי לא מצאתי "קמח לחם". האם ניתן להשתמש בקמח אחר (קמח חלה/פיצה)?
תודה.
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[comment_date] => 2018-09-17 18:04:27
[comment_date_gmt] => 2018-09-17 15:04:27
[comment_content] => רינה שלום, באמת חבל, זה מתכון שנבדק וכבר הוכן והצליח, כך שקשה לדעת מה קרה. ייתכן שהתנור לא היה מספיק חם כשהכנסת אליו את הלחם?
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[comment_date] => 2018-09-17 10:35:02
[comment_date_gmt] => 2018-09-17 07:35:02
[comment_content] => הכנתי את הלחם בירה לפי המתכון וההנחיות יצא דחוס ולא טעים. ממש דוחה זרקתי את הכל לפח.
חבל לי על כל המצרכים ששמתי
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[comment_date] => 2018-08-18 19:20:10
[comment_date_gmt] => 2018-08-18 16:20:10
[comment_content] => עדי שלום, הנוזלים במתכון הם בירה ולא מים. בהצלחה!
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[comment_date] => 2018-08-16 20:12:55
[comment_date_gmt] => 2018-08-16 17:12:55
[comment_content] => היי. לא כתוב כמה מים.. אשמח לתשובה
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[comment_date] => 2018-08-09 23:35:01
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[comment_content] => שולה שלום, אפשר להוסיף פירות יבשים אחרים שאוהבים, קצוצים ואפשר במקום אגוזים להוסיף שקדים.
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[comment_date] => 2018-08-09 23:20:13
[comment_date_gmt] => 2018-08-09 20:20:13
[comment_content] => במה ניתן לשנות במקום אגוזים וחמוציות?
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[comment_date] => 2018-08-05 22:33:49
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[comment_content] => לאה שלום, שמחים מאד לשמוע! תהני :-)
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[comment_date] => 2018-08-05 16:43:42
[comment_date_gmt] => 2018-08-05 13:43:42
[comment_content] => עשיתי בדיוק לפי ההנחיות ויצא מעולה וטעים !!
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[comment_date] => 2018-12-10 11:40:00
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[comment_content] => פני שלום, יש כל מיני שיטות - הכי פשוטה היא לשים בשקית קוקי מחוררת. חפשי ברשת, יש הרבה דיונים בנושא :-)
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[comment_date] => 2018-12-09 17:53:32
[comment_date_gmt] => 2018-12-09 15:53:32
[comment_content] => מתי ואיפה שמים את הקישקע שלא תיתפוצץ?
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[comment_date] => 2018-12-09 17:17:57
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[comment_content] => מירי שלום, את הבצק טוחנים במטחנת בשר אבל לא מוסיפים לו בשר.. הבשר הוא רק במילוי. אפשר בהחלט למלא בתערובת שציינת, היא נשמעת נהדר!
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[comment_date] => 2018-12-09 10:33:51
[comment_date_gmt] => 2018-12-09 08:33:51
[comment_content] => רשום שלבצק להוסיף בשר טחון האם אפשר להחליף בשר למשהו אחר אני מאחר והבצק היה מאוד נוזלי ולא הצלחתי לעבוד איתו,אני ממלא עם בצל ופטריות ,,,,, תודה
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[comment_date] => 2018-12-07 16:31:02
[comment_date_gmt] => 2018-12-07 14:31:02
[comment_content] => חגית שלום, לצערנו זה פחות מומלץ.
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[comment_date] => 2018-12-05 10:11:56
[comment_date_gmt] => 2018-12-05 08:11:56
[comment_content] => האם ניתן להכין מספר שעות מראש ולחמם ?
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[comment_date] => 2017-11-15 11:39:46
[comment_date_gmt] => 2017-11-15 09:39:46
[comment_content] => מאיר שלום, כחצי ס"מ או פחות. בהצלחה!
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[comment_date] => 2017-11-15 09:31:30
[comment_date_gmt] => 2017-11-15 07:31:30
[comment_content] => לאיזה עובי לרדד את בצק
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[comment_date] => 2018-12-07 16:30:26
[comment_date_gmt] => 2018-12-07 14:30:26
[comment_content] => לידיה שלום, לא חייבים לקרר (אבל כן לעבוד בזהירות!). אפשר גם להשתמש בבלנדר מוט ולטחון בתוך הסיר.
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[comment_date] => 2018-12-06 09:52:28
[comment_date_gmt] => 2018-12-06 07:52:28
[comment_content] => האם חייבים לקרר את המרק לפני הכנסתו למערבל המזון ?
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[comment_date] => 2018-04-15 00:02:18
[comment_date_gmt] => 2018-04-14 21:02:18
[comment_content] => ענבל שלום, לא חייבים להשרות אפונה יבשה לפני הבישול, אך בהחלט אפשר - זה יגרום לה להתרכך מהר יותר.
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[comment_date] => 2018-04-13 14:52:01
[comment_date_gmt] => 2018-04-13 11:52:01
[comment_content] => כשמבשלים עם אפונה יבשה... היא צריכה להיות מושרית לילה?
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[comment_date] => 2018-12-07 16:29:30
[comment_date_gmt] => 2018-12-07 14:29:30
[comment_content] => רינת שלום, כדי להחליף שמרים טריים בשמרים יבשים מחלקים את הכמות בשלוש (1/3 מכמות השמרים הטריים). בהצלחה!
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[comment_author] => רינת לוי
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[comment_date] => 2018-12-06 11:26:04
[comment_date_gmt] => 2018-12-06 09:26:04
[comment_content] => היי, יש לי שמרים בוואקום בבית... אפשר להכין איתם? ואם כן מה הכמויות
תודנ רבה
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[comment_date] => 2018-12-04 13:05:06
[comment_date_gmt] => 2018-12-04 11:05:06
[comment_content] => רבקה שלום, אכן התמונה לא לגמרי תואמת את המתכון, היינו ממליצים להיעזר במתכון הבא, שמייצרים בו את הסופגניות בצורת כדורים: https://www.sugat.com/recipes/chocolate-frosted-donuts/
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[comment_date] => 2018-12-03 17:47:29
[comment_date_gmt] => 2018-12-03 15:47:29
[comment_content] => מה עושים אם רוצים עיגולים ? כמו בתמונה..?
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[comment_date] => 2018-11-25 14:27:23
[comment_date_gmt] => 2018-11-25 12:27:23
[comment_content] => עוז שלום, לצערנו לא בדקנו בעצמנו את עניין המרת השמן וההתפחה למשך לילה, כך שלא נוכל להתחייב שזה יעבוד. לגבי השמרים - מצוין שתי שקיות שמרית (שמרים מהירים, לא יבשים) ואכן ביצים ובנוסף חלמונים.
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[comment_author] => עוז בוכניק
[comment_author_email] => [email protected]
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[comment_date] => 2018-11-24 23:45:38
[comment_date_gmt] => 2018-11-24 21:45:38
[comment_content] => - שמרים הכוונה לשמרים יבשים? כמה זה בכפיות?
- 2 חלמוני ביצה בלי קשר לביצים, נכון?
- את המרגרינה או החמאה אפשר להחליף בשמן? אם כן כמה?
- אפשר להשאיר את העיסה לילה שלם במקרר עד לזמן העבודה עם הילדים על הסופגניות עצמן? או שזה יותר מדי זמן?
אשמח לתגובה על כל השאלות.
תודה!
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[comment_date] => 2017-12-17 19:35:50
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[comment_content] => ממש טעיםֲ
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[comment_date] => 2017-01-07 18:16:04
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[comment_content] => המתכון נוסה ועבד, אפשר להפחית כמו שמרים ולהשאיר לתפיחה יותר ממושכת.
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[comment_author] => nira eisenstadt
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[comment_date] => 2017-01-05 20:46:57
[comment_date_gmt] => 2017-01-05 18:46:57
[comment_content] => האם שתי שקיות שמרית ? זה לא הרבה מדי ? נדמה לי שהמתכון צריך תיקונים.
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[comment_author] => רחלי כמיסה
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[comment_date] => 2016-12-31 19:13:16
[comment_date_gmt] => 2016-12-31 17:13:16
[comment_content] => מתכון מהמםם היה טעים?
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[comment_date] => 2018-12-05 22:22:40
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[comment_content] => מעולה
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[comment_date] => 2018-12-02 20:34:10
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[comment_content] => נעמה שלום, פחות מומלץ, זה יהפוך את הסוכר לגבישי וירטיב אותו. מדובר למעשה בהכנת "סוכר וניל" ביתי, אפשר כמובן לרכוש סוכר וניל מוכן או להשתמש באבקת סוכר ללא וניל.
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[comment_date] => 2018-12-02 10:47:17
[comment_date_gmt] => 2018-12-02 08:47:17
[comment_content] => האם אפשר להחליף את המקל וניל בתמצית וניל ?
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[comment_date] => 2018-12-02 20:31:30
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[comment_content] => עדי שלום, במתכון מצוין שניתן להתפיח 4 שעות עד לילה, אז זו הגרסה המקוצרת למתכון הזה.. יש באתר מתכוני סופגניות מהירים יותר, להנאתך. חג שמח!
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[comment_date] => 2018-12-02 15:02:00
[comment_date_gmt] => 2018-12-02 13:02:00
[comment_content] => חובה להשהות את הבצק במקרר ולא להתפיח לשעה בטמפרטורת החדר?? ממש אין לי זמן..
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[comment_date] => 2018-12-02 20:30:10
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[comment_content] => היי מיכל, אפשר בהחלט. אם את מכינה יותר מכמה שעות מראש, היינו ממליצים להקפיא כדי לשמור על טריות מירבית.
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[comment_date] => 2018-12-02 13:16:45
[comment_date_gmt] => 2018-12-02 11:16:45
[comment_content] => האם אפשר להכין מראש ולחמם לפני הגשה
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[comment_date] => 2018-12-01 16:40:11
[comment_date_gmt] => 2018-12-01 14:40:11
[comment_content] => מאוהבת בסלט הזה נראה מעולה ...
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[comment_date] => 2018-11-25 15:01:26
[comment_date_gmt] => 2018-11-25 13:01:26
[comment_content] => אריקה שלום, אפשר לנסות להוסיף קצת יותר שמן לרוטב, אבל גם בבשר עצמו יש שומן אז סיכוי שייצא בסדר גמור גם ככה. כשאת מגישה, זלפי מהרוטב מלמעלה ואפשר גם מעט מעט שמן זית, כדי לוודא שלא יהיה יבש.
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[comment_author] => אריקה פנקס
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[comment_date] => 2018-11-25 14:58:16
[comment_date_gmt] => 2018-11-25 12:58:16
[comment_content] => אריקה פנקס שכחתי להוסיף שמן לבשר. כבר מתבשל. איך לתקן אם בכלל?
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[comment_date] => 2018-05-13 17:52:51
[comment_date_gmt] => 2018-05-13 14:52:51
[comment_content] => יעל שלום, אם יש סיר מתאים, בהחלט אפשר.
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[comment_author] => Yael Nechemya
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[comment_date] => 2018-05-13 13:37:03
[comment_date_gmt] => 2018-05-13 10:37:03
[comment_content] => אפשר לאפות בתנור?
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[comment_date] => 2017-02-11 13:29:55
[comment_date_gmt] => 2017-02-11 11:29:55
[comment_content] => מושלם !!!
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[comment_date] => 2018-11-24 18:02:05
[comment_date_gmt] => 2018-11-24 16:02:05
[comment_content] => הכנתי. יצא מאד מאד טעים אך לצערי לא ניתן לשמור את המתכון, כמו מתכונים נוספים שכבר כתבתי לכם שלא ניתן לשמור.
אנא טפלו בעניין.
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[comment_date] => 2016-10-11 16:19:18
[comment_date_gmt] => 2016-10-11 13:19:18
[comment_content] => מוצר מסדרת 10 דקות, תוכלי לקרוא עליו כאן: https://www.sugat.com/products/italian-mix/
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[comment_date] => 2016-10-10 16:19:05
[comment_date_gmt] => 2016-10-10 13:19:05
[comment_content] => מה זה לקט איטלקי
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[comment_date] => 2018-11-24 15:17:45
[comment_date_gmt] => 2018-11-24 13:17:45
[comment_content] => שוב שלום דורית, ביקשנו מהמתכנת ליצור איתך קשר, נקווה שהוא יוכל לסייע לך לפתור את הבעיה.
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[comment_date] => 2018-11-22 23:11:35
[comment_date_gmt] => 2018-11-22 21:11:35
[comment_content] => לצערי לא עוזר רענון הדפדפן. לא ניתן לשמור. גם מתכונים אחרים לא נשמרים.
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[comment_date] => 2018-11-21 08:57:18
[comment_date_gmt] => 2018-11-21 06:57:18
[comment_content] => דורית שלום, המתכנת של האתר בדק וטיפל בבעיה, אנא רענני את הדפדפן ונסי שוב.
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[comment_date] => 2018-11-21 00:51:14
[comment_date_gmt] => 2018-11-20 22:51:14
[comment_content] => הכנתי את הקיצ'רי ויצא מצויין. לצערי שוב לא ניתן לשמור את המתכון בספר המתכונים שלי.
אנא טפלו בעניין.
תודה
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[comment_date] => 2017-02-14 13:45:46
[comment_date_gmt] => 2017-02-14 11:45:46
[comment_content] => יש המגישים ביצת עין מעל הקיצ׳רי.
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[comment_date] => 2018-11-24 11:53:47
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[comment_content] => הוא טעים אבל.מאוד דומיננטי ומשום מה להרבה אנשים נגרמים כאבי בטן ממנו ממליצה להכין מחצי תפוא רגיל וחצי ארטישוק ירושלמי את המתכון.
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[comment_date] => 2017-12-14 11:19:53
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[comment_content] => נראה טעים אני אנסה.
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[comment_date] => 2018-11-23 09:44:00
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[comment_content] => מתכון נפלא. טעים ומשביע.
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[comment_date] => 2018-11-22 21:25:52
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[comment_content] => סיגלית שלום, בהחלט, קחי בחשבון שהיא תתקבל קצת דביקה (אך טעימה!) אחרי בישול ממושך וכן שהכמות תהיה קטנה יותר (היא תופחת פחות בבישול מאשר אפונה). בהצלחה!
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[comment_date] => 2018-11-22 14:20:25
[comment_date_gmt] => 2018-11-22 12:20:25
[comment_content] => כוסמת ירוקה תעבוד במקום אפונה?
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[comment_date] => 2018-11-18 22:32:33
[comment_date_gmt] => 2018-11-18 20:32:33
[comment_content] => נעמי שלום, כפי שמצוין בסוף המתכון, הפול מתווסף רק בשלב ההגשה, מוסיפים אותו למנה המוכנה כשהוא מבושל מראש. כמובן שזה לא חובה וניתן להגיש ללא גרגירים כלל או עם גרגירי חומוס בלבד. מתכון נוסף ומפורט יותר לחומוס תוכלי למצוא כאן: https://www.sugat.com/recipes/home-made-hummus/
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[comment_date] => 2018-11-15 12:45:19
[comment_date_gmt] => 2018-11-15 10:45:19
[comment_content] => לא הבנתי, שמים גם גרגירי פול וגם חומוס, א"כ מתי שמים את גרגירי הפול?
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[comment_date] => 2018-11-14 13:47:56
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[comment_content] => הכנתי את סלט הקוסקוס והעדשים.
יצא טעים מאד. צריך לבשל את העדשים פחות ממה שכתוב במתכון כי יצאו קצת רכים.
אבל....שוב לא ניתן לשמור אותו בספר המתכונים שלי. המתכונים ששמרתי קודם נשמרים ולא נמחקים כמו בעבר.
המתכון הזה לא מתווסף למתכונים השמורים.
אנא טפלו בבעיה.
תודה
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[comment_date] => 2018-11-07 09:01:08
[comment_date_gmt] => 2018-11-07 07:01:08
[comment_content] => נטשה שלום, אכן מדובר במתכון בסיסי מאד למתחילים. אם את מעוניינת בפשטידה עשירה יותר תוכלי לנסות את אחד המתכונים האלה:
https://www.sugat.com/recipes/peas-and-vegetables-quiche/
https://www.sugat.com/recipes/onion-and-leek-quiche/
https://www.sugat.com/recipes/corn-and-cheese-quiche/
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[comment_date] => 2018-11-06 22:39:52
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[comment_content] => לא צריך שמן? ועוד שאלה....אין צורך לטגן את הירקות לפני שיגירו נוזלים ולא תהיה רטיבות בפשטידה? איזה עוד תיבול אפשר להוסיף? זה קצת תפל ....מה עם עשבי תיבול?
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[comment_date] => 2018-11-06 01:17:47
[comment_date_gmt] => 2018-11-05 23:17:47
[comment_content] => 200 מעלות 12-15 דקות
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[comment_content] => אם רוצים אפיה, מה עושים?
טמפרטורה, כמה זמן?
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[comment_date] => 2018-10-30 01:12:26
[comment_date_gmt] => 2018-10-29 23:12:26
[comment_content] => מאיה שלום, אכן אין צורך בבישול מוקדם, החימום בטוסטר אמור לבשל את הבשר לרמת מוכנות אכילה.
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[comment_date] => 2018-10-29 06:56:26
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[comment_content] => היי נראה טעים וקל
אבל לא הבנתי את הבשר הטחון לא צריך לבשל או לטגן לפני?
תודה
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[comment_date] => 2018-10-29 07:40:38
[comment_date_gmt] => 2018-10-29 05:40:38
[comment_content] => אהבתי את המנהג בסין והן ביוון להטמין מטבע בתוך האוכל, שן שבורה או חנק נשמע לי ממש כמזל טוב ושפע ברכה
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[comment_date] => 2017-09-06 14:45:56
[comment_date_gmt] => 2017-09-06 11:45:56
[comment_content] => מה עם ישראל נא להוסיף ראש דג (שנהייה לראש ולא לזנב) תפוח בדבש......
רימון........................
לובייה......................
עוגת דבש.................
כרת..........................
ועוד..............................
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[comment_date] => 2018-10-24 19:00:21
[comment_date_gmt] => 2018-10-24 16:00:21
[comment_content] => מתכון שווה להכנה טעים ומשביע
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[comment_date] => 2018-10-23 10:24:23
[comment_date_gmt] => 2018-10-23 07:24:23
[comment_content] => אולי בגלל שהשתמשתי בשמרים לחים (ביחס מתאים) אבל לא התלהבו אצלנו מהתוצאה
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[comment_date] => 2018-10-17 20:13:19
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[comment_content] => דפנה שלום, אפשר להמיר במחמאה או כל תחליף חמאה אחר, אפשר גם להמיר בשמן קוקוס, כשרצוי להשתמש בכמות קטנה יותר (נניח 100-120 גרם) מכיוון שהוא יותר שומני. בהצלחה!
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[comment_date] => 2018-10-17 09:00:37
[comment_date_gmt] => 2018-10-17 06:00:37
[comment_content] => במה כדאי להמיר את החמאה ע״מ שהעוגה תהיה פרווה?
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[comment_date] => 2018-10-11 22:15:35
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[comment_content] => ציונה שלום, לצערנו במקרה של העוגה הזו זה לא יעבוד..
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[comment_date] => 2018-10-10 22:02:09
[comment_date_gmt] => 2018-10-10 19:02:09
[comment_content] => עדי שלום, המרכיבים מחולקים לשני חלקים וכפי שמצוין, 200 גרם שוקולד לעוגה ועוד 100 גרם לציפוי. בהצלחה ותהני!
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-10-10 16:30:29
[comment_date_gmt] => 2018-10-10 13:30:29
[comment_content] => תודה על המתכון.
לא מצוין כמה שוקולד לעוגה
וכמה שוקולד לגנאש
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[comment_date] => 2018-10-10 16:17:29
[comment_date_gmt] => 2018-10-10 13:17:29
[comment_content] => המתכון נראה נפלא ובדאי ערב לחיך וטעים !
האם אפשר להחליף את הסוכר בסילאן ללא סוכר, או בממתיק אחר
תודה
ציונה
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[comment_date] => 2018-10-11 22:41:27
[comment_date_gmt] => 2018-10-11 19:41:27
[comment_content] => ענת שלום, ניתן להמיס את הג'לטין עם מים בתוך צלוחית/קערה המונחת מעל סיר עם אדים - בן מארי. בהצלחה!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-10-11 13:22:45
[comment_date_gmt] => 2018-10-11 10:22:45
[comment_content] => אם אין מיקרו איך כדאי לעבוד עם הגלטין?
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[comment_date] => 2018-10-11 22:15:01
[comment_date_gmt] => 2018-10-11 19:15:01
[comment_content] => אוריאנה שלום, כמו שכתבנו, הנבטה תעצים את היתרונות התזונתיים שלה אבל היא ממש לא חובה, בהחלט אפשר להשתמש בה כך, כמו שמפורט בכתבה. תהני!
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[comment_date] => 2018-10-11 08:08:16
[comment_date_gmt] => 2018-10-11 05:08:16
[comment_content] => האם לא ניתן להשתמש בה כפי שהיא בשקית? האם עלי לנהנביט אותה לפני?
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[comment_author] => בלהה נוימן
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[comment_date] => 2018-05-17 15:53:50
[comment_date_gmt] => 2018-05-17 12:53:50
[comment_content] => מאוד מומלצת .ניתן להכין ממנה המון מתכונים.
טוריות ,פיתות ועוד שווה להכנס לאתר של לאכול מחוץ ךקופסא ולצפות
היא מאוד טעימה ובריאה.
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[comment_date] => 2018-10-11 22:13:54
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[comment_content] => אופס! תוקן
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[comment_date] => 2018-10-11 11:00:55
[comment_date_gmt] => 2018-10-11 08:00:55
[comment_content] => הפריט השני בקאפקייקס מופיע רק כ"1 כפית" ולא מופיע כפית של מה...
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-09-27 13:23:14
[comment_date_gmt] => 2018-09-27 10:23:14
[comment_content] => אני רוצה אתם מכינים עוגה בלי סוכר
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[comment_author] => דביר אבודרהם
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[comment_date] => 2018-09-20 17:31:03
[comment_date_gmt] => 2018-09-20 14:31:03
[comment_content] => מוש......
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[comment_date] => 2018-09-20 17:30:29
[comment_date_gmt] => 2018-09-20 14:30:29
[comment_content] => נראה טוב...
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[comment_date] => 2018-10-09 21:34:55
[comment_date_gmt] => 2018-10-09 18:34:55
[comment_content] => לא חובה אך בהחלט רצוי. המתכון תוקן
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[comment_date] => 2018-10-09 13:07:15
[comment_date_gmt] => 2018-10-09 10:07:15
[comment_content] => לא לכסות את הסיר בזמן הבישול ?
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[comment_date] => 2018-05-21 18:32:39
[comment_date_gmt] => 2018-05-21 15:32:39
[comment_content] => דלי שלום, בהחלט, למה לא :-)
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[comment_date] => 2018-05-16 10:58:33
[comment_date_gmt] => 2018-05-16 07:58:33
[comment_content] => האם להוסיף בצל מטוגן?
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[comment_date] => 2018-03-20 22:07:03
[comment_date_gmt] => 2018-03-20 20:07:03
[comment_content] => סימונה שלום, לא, המים מתאדים תוך כדי הבישול.
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[comment_date] => 2018-03-19 16:02:05
[comment_date_gmt] => 2018-03-19 14:02:05
[comment_content] => אמורים לכסות את הסיר בזמן הבישול הארוך????
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[comment_date] => 2017-05-12 14:38:12
[comment_date_gmt] => 2017-05-12 11:38:12
[comment_content] => ממש קל להכנה ויצא טעים להפליא :-)
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[comment_date] => 2017-04-26 15:21:29
[comment_date_gmt] => 2017-04-26 12:21:29
[comment_content] => יצא טעים, וקל להכנה
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[comment_date] => 2018-10-03 13:26:52
[comment_date_gmt] => 2018-10-03 10:26:52
[comment_content] => חנה שלום, במתכון הנ"ל אין צורך באבקת אפייה, אלה לא עוגיות שתופחות. יש מתכונים אחרים שבהם מוסיפים אותה בהחלט.
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[comment_date] => 2018-10-03 12:41:18
[comment_date_gmt] => 2018-10-03 09:41:18
[comment_content] => האם לקמח עוגיות לא צריך להוסיף אבקת אפיה .טלפון נייד 0544737960
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[comment_date] => 2018-07-04 22:47:32
[comment_date_gmt] => 2018-07-04 19:47:32
[comment_content] => עדי שלום, בהחלט - את החלב כפי שכתוב אפשר להמיר במים קרים ואת החמאה בשמן קוקוס (יש גם נייטרלי ללא טעם, צריך לחפש "מזוכך" ואם אוהבים טעם קוקוס אז גם הלא מזוכך יתאים) - מומלץ להשתמש ב 150 גרם ולא בכמות המלאה כי הוא יותר שומני. אפשר גם להמיר במחמאה באותה כמות, אם מעדיפים.
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[comment_parent] => 1318
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[comment_author] => עדי סהר
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-07-04 09:56:55
[comment_date_gmt] => 2018-07-04 06:56:55
[comment_content] => האם ניתן להמיר את החמאה והחלב ברכיב אחר (כי יש לי ילדה שרגישה לחלב)?
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[comment_date] => 2018-10-01 19:01:00
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[comment_content] => ויויאן שלום, אפשר להחליף את החמאה במרגרינה ולהבריש בשמן זית במקום בביצה. בהצלחה!
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[comment_date] => 2018-10-01 10:04:30
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[comment_content] => היי האם אפשר להחליף את החמאה למוצר טבעוני?
תודה וחג שמ
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[comment_date] => 2018-10-01 11:15:35
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[comment_content] => היי ניסיתי את המתכון והטעמים נפלאים (הכוונה רק לבצק), אך נידמה לי הכמויות לא מדויקות כ"כ.. יכול להיות? האם אפשר לרשום בבקשה מדוייק יותר? במ"ל או בגרם וכ"ו? אשמח.. תודה :)
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[comment_date] => 2018-09-30 11:07:43
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[comment_content] => המתכון ניראה טעים.
עכשיו אני מנסה.
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[comment_date] => 2017-06-18 00:03:51
[comment_date_gmt] => 2017-06-17 21:03:51
[comment_content] => המתכון מעולה!!! אני עושה אותו קבוע
וכל המשפחה נהנית :)
תודה
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[comment_date] => 2018-09-26 08:53:49
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[comment_content] => מוניקה שלום, אכן כן. טכניקה של קונפי היא למעשה בישול איטי של חומרי הגלם בשמן, כך שהשמן צריך לכסות את החומרים כמו שכתוב במתכון.
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[comment_date] => 2018-09-26 04:48:23
[comment_date_gmt] => 2018-09-26 01:48:23
[comment_content] => המרכיבים:
לקונפי עוף ובצל:
1-2 ליטר שמן זית - אין כאן טעות? 2 ליטר שמן זית?
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[comment_date] => 2017-05-18 11:28:10
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[comment_content] => מתכון מצויין. העוף לאחר פירוק לא מוסיף דבר . לפחות לטעמי
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[comment_date] => 2018-09-25 14:01:33
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[comment_content] => נראה מעולה!!!
מתי שהוא אכין?
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[comment_date] => 2018-09-24 19:03:21
[comment_date_gmt] => 2018-09-24 16:03:21
[comment_content] => שלום, נשמח להסבר מה בדיוק היתה הבעיה. לפי מה שכתוב מוסיפים את הקמח בהדרגה עד לקבלת בצק לא דביק, יכולים להיות שינויים בין קמחים ולכן אפשר להוסיף גם פחות קמח ממה שבמתכון.
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[comment_date] => 2018-09-23 14:42:53
[comment_date_gmt] => 2018-09-23 11:42:53
[comment_content] => היחס בין הנוזלים למוצרים לא הגיוני
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[comment_date] => 2018-09-22 22:23:59
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[comment_content] => מירב שלום, 750 מ"ל הם 3 כוסות מים ועוד קצת (1/8 כוס)
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[comment_date] => 2018-09-22 12:27:29
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[comment_content] => כמה כוסות.מים
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[comment_date] => 2017-11-28 18:38:19
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[comment_content] => היי איילת, אפשר פרוסות בטטה או דלורית או קישואים, אך יש לוודא שהם מטוגנים או אפויים חלקים לפני שמכניסים אותם לסיר. בהצלחה!
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[comment_date] => 2017-11-28 14:10:42
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[comment_content] => שלום
נראה מהמם. מה אפשר במקום חצילים? בעלי רגיש
תודה
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[comment_date] => 2018-09-20 17:30:09
[comment_date_gmt] => 2018-09-20 14:30:09
[comment_content] => היי,
האם אפשר להשתמש בקמח תופח רגיל ולהוריד את אבקת האפיה?
תודה ושנה טובה.
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[comment_date] => 2017-05-05 10:45:30
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[comment_content] => הכנתי! יצא מעולה! חומרים זמינים מאוד ובלי מרגרינה....
תודה! נשמח לעוד מתכונים קלים ופשוטים!
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[comment_date] => 2018-09-18 16:37:38
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[comment_content] => ברכה שלום, בהחלט אפשר להחליף את קמח העוגות בקמח לבן. תהני!
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[comment_date] => 2018-09-17 20:51:13
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[comment_content] => האם ניתן להשתמש בקמח חיטה רגיל?
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[comment_date] => 2018-09-17 19:23:45
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[comment_content] => צביה שלום, הכי טוב קרם קוקוס כדי לשמור על מינון אחוזי השומן, אבל זה נותן טעם קוקוסי קצת. אפשר גם חלב קוקוס או חלב סויה. לפעמים גם מיץ תפוזים אם זה לא מפריע לטעם.
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[comment_date] => 2018-09-17 11:30:53
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[comment_content] => שלום
לגבי עוגיות קוואר- ב ה אפשר לה חליף את השמנת כדי שלא יה יה חלבי?
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[comment_date] => 2018-09-17 11:47:10
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[comment_content] => רוצה לומר לך סבינה תודה על מתכון קל וטעים מאדדד..
רק בעיונת קטנה כשמחממים מנה ואח"כ מפזרים את אבקת הסוכר..האבקה מיד נמסה גורם לכך שהמנה מאבדת מהנראות שלה.
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[comment_content] => פנינה שלום, כפי שמצוין במתכון, מומלץ להגיש חם. בהצלחה!
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[comment_date] => 2018-09-16 15:40:49
[comment_date_gmt] => 2018-09-16 12:40:49
[comment_content] => שאלה ..מגישים חם או קר?
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[comment_date] => 2018-09-16 18:10:09
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[comment_content] => היי ג'ני, כפי שמצויין במתכון - שמיר ופטרוזיליה.
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[comment_date] => 2018-09-15 20:26:07
[comment_date_gmt] => 2018-09-15 17:26:07
[comment_content] => לאיזה עשבים קצוצים מתייחס המתכון ???
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[comment_date] => 2018-04-26 20:49:55
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[comment_content] => לגמרי!
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[comment_date] => 2018-04-26 20:49:05
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[comment_content] => מעולה!
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[comment_date] => 2018-01-18 13:40:13
[comment_date_gmt] => 2018-01-18 11:40:13
[comment_content] => נורית שלום ותודה על המחמאות :-) בהחלט ניתן להשתמש בשמן זית.
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[comment_author] => Nurit כהן
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[comment_date] => 2018-01-15 18:50:51
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[comment_content] => מבחר אדיר של מתכוונים , נפלא.
בקשר למתכון הנ'ל , למה להשתמש במרגרינה ?
לא עדיף שמן זית.
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[comment_date] => 2018-09-14 17:53:18
[comment_date_gmt] => 2018-09-14 14:53:18
[comment_content] => העוגה יצאה נהדרת , טעימה וגם יפה
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[comment_date] => 2018-09-13 15:15:44
[comment_date_gmt] => 2018-09-13 12:15:44
[comment_content] => חיים שלום, תודה על תשומת הלב, בדקנו את המתכון והוא מדוייק - הוידאו הוא רק הדגמה וייתכן שהיה הבדל במשך התפיחה של הבצק בצילומים. תעקוב אחרי אופן ההכנה הכתוב ותצליח :-) תודה!
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[comment_date] => 2018-09-04 00:16:49
[comment_date_gmt] => 2018-09-03 21:16:49
[comment_content] => 3 דברים לא ברורים במתכון אין סוכר ומלח? דבר שני לפי הנראות הבצק לא תפח ממש ושלוש כאשר מראים שיוסי חותך את הבצק הוא בצק אחר מאחר והוא תפוח מאוד בניגוד לתפיחה הראשונה
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[comment_date] => 2017-07-22 08:17:23
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[comment_content] => מעולה
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[comment_date] => 2018-09-12 23:27:45
[comment_date_gmt] => 2018-09-12 20:27:45
[comment_content] => אהובה שלום, בהרט היא תערובת תבלינים עם טעם ייחודי, אפשר לתבל בתבלינים שהיא מכילה בנפרד, כמו ציפורן, קינמון, פלפל אנגלי ופלפל שחור. לחילופין, אם יש לך תערובת תבלינים אחרת כמו ראס אל-חנות, גם זה יכול להתאים.
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[comment_date] => 2018-09-12 17:09:43
[comment_date_gmt] => 2018-09-12 14:09:43
[comment_content] => מה יכול להחליף את הבהרט?
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[comment_date] => 2018-09-12 23:25:54
[comment_date_gmt] => 2018-09-12 20:25:54
[comment_content] => נחמה שלום, תלוי כמובן בגודל הקורצנים, ההערכה שלנו היא כ-25 עוגיות.
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[comment_date] => 2018-09-12 16:38:38
[comment_date_gmt] => 2018-09-12 13:38:38
[comment_content] => כמה עוגיות זה יוצא?
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[comment_author] => אריק שמחוני
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[comment_date] => 2018-06-06 14:45:08
[comment_date_gmt] => 2018-06-06 11:45:08
[comment_content] => טעים מאוד קל מאוד להכין ...
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[comment_date] => 2017-12-18 15:16:44
[comment_date_gmt] => 2017-12-18 13:16:44
[comment_content] => אני ממש איתך!!!!
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[comment_type] => comment
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[comment_date] => 2017-12-18 15:15:11
[comment_date_gmt] => 2017-12-18 13:15:11
[comment_content] => היה ממ כיף להכין!
אנחנו עשינו עם צורות של בסקוויטים עם טביעה של כתוביות של חג שמח!!!!!
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[comment_author] => ליאם ביבי
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[comment_date] => 2017-07-02 20:15:27
[comment_date_gmt] => 2017-07-02 17:15:27
[comment_content] => היה ממש כיף להכין
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[comment_date] => 2018-09-12 22:31:15
[comment_date_gmt] => 2018-09-12 19:31:15
[comment_content] => נ הדר טעים
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[comment_author] => נדית ענבר
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[comment_date] => 2018-09-08 11:07:13
[comment_date_gmt] => 2018-09-08 08:07:13
[comment_content] => אכן טעים מאוד ומהיר.נהנתי מכל ביס.
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[comment_date] => 2018-09-05 18:03:09
[comment_date_gmt] => 2018-09-05 15:03:09
[comment_content] => דאנה שלום, לא, הצלחת מחזיקה את העוגה מתחת לרוטב, כמו משקולת. מעליה מניחים את המכסה.
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[comment_parent] => 1148
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[comment_author] => יהל דאנה
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[comment_date] => 2018-09-04 01:27:59
[comment_date_gmt] => 2018-09-03 22:27:59
[comment_content] => לא הבנתי היכן להניח את הצלחת הכבדה,אם זה במקןם מכסה?
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[comment_date] => 2018-04-18 12:30:11
[comment_date_gmt] => 2018-04-18 09:30:11
[comment_content] => עוגת כרוב ממולא.
טעים ויפה להגשה
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[comment_date] => 2018-09-05 18:01:40
[comment_date_gmt] => 2018-09-05 15:01:40
[comment_content] => היי חני, זה רוטב תאילנדי שמופק מפרי בשם תמרינדי. אפשר לקנות בחנויות שמתמחות בבישול אסייתי.
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[comment_author] => חני
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-09-04 23:54:18
[comment_date_gmt] => 2018-09-04 20:54:18
[comment_content] => מה זה רוטב תמרינדי
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[comment_date] => 2018-09-05 18:00:51
[comment_date_gmt] => 2018-09-05 15:00:51
[comment_content] => שני, איזה כיף לשמוע שאהבת!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-09-05 03:29:20
[comment_date_gmt] => 2018-09-05 00:29:20
[comment_content] => מתכון נחמד מאוד, פעם ראשונה שלי עם אפית לחם ואפיה בכלל, וזה קליל ויוצא טעים
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[comment_date] => 2018-09-05 17:59:57
[comment_date_gmt] => 2018-09-05 14:59:57
[comment_content] => היי חלי, בהחלט, אפשר להחליף בשמן זית.
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[comment_date] => 2018-09-05 14:14:54
[comment_date_gmt] => 2018-09-05 11:14:54
[comment_content] => האם אפשר להחליף את החמאה במשהו אחר
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[comment_date] => 2018-09-05 01:18:13
[comment_date_gmt] => 2018-09-04 22:18:13
[comment_content] => אירית שלום, בין 18 ל-22 שבלולים. בהצלחה!
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[comment_date] => 2018-09-03 13:59:36
[comment_date_gmt] => 2018-09-03 10:59:36
[comment_content] => כמה שבלולים אמורים לצאת מ 2 הגלילים בסך הכל?
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[comment_date] => 2018-03-06 15:50:08
[comment_date_gmt] => 2018-03-06 13:50:08
[comment_content] => נעמה שלום, הכוונה היא למעשה ליצור 2 גלילות, כל אחת ממחצית הבצק. מגלגלים עד האמצע, חותכים ומסדרים בתבנית ואז מגלגלים את יתרת הבצק, חותכים ומוסיפים לתבנית.
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[comment_date] => 2018-03-06 08:08:45
[comment_date_gmt] => 2018-03-06 06:08:45
[comment_content] => לא הבנתי את ההוראה לגלגל את הגלילה עד אמצע העלה...ומה עושים עם היתרה?,איך מסדרים בתבנית עם היתרה?
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-09-04 13:35:29
[comment_date_gmt] => 2018-09-04 10:35:29
[comment_content] => מעולה מתאים מאד לילדים וגם למבוגרים
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-08-31 01:01:38
[comment_date_gmt] => 2018-08-30 22:01:38
[comment_content] => מתכון מעולה!!הכנתי כבר כמה פעמים החלפתי את השמנת בריצ פרווה...יצא בצק נוח לעבודה וטעים מאוד...!!
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[comment_date] => 2017-01-28 16:43:59
[comment_date_gmt] => 2017-01-28 14:43:59
[comment_content] => אכן, ללא אבקת אפייה.
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[comment_ID] => 267
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[comment_author] => Rica Felberbaum
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[comment_date] => 2017-01-28 12:42:02
[comment_date_gmt] => 2017-01-28 10:42:02
[comment_content] => קמח ללא א.אפיה?
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[comment_date] => 2018-08-28 14:20:33
[comment_date_gmt] => 2018-08-28 11:20:33
[comment_content] => קלרה שלום, האורז שסוגת משווקת עובר ניקוי וניפוי, כך שבדרך כלל ה"לכלוך" שאת רואה במים הוא העמילן שנשטף מהגרגירים. באורז סוגת אין תוספי טאלק או כל תוסף אחר. בכל מקרה מי שרוצה יכול כמובן לשטוף את האורז ויש גם כאלה שמשרים אותו.
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[comment_type] => comment
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-08-28 00:21:21
[comment_date_gmt] => 2018-08-27 21:21:21
[comment_content] => אני רואה הרבה פעמים שפים שופכים את האורז ישר לתוך הסיר,זה די מגעיל,הרי כששוטפים את האורז יוצאים מים מלכלכים,נוסף לזה קראתי שמוסיפים טאלק לאורז למנוע תולעים,וזה בטח לא רצוי לאכול אורז עם טאלק
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[comment_author] => שלום דבורה
[comment_author_email] => [email protected]
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-03-19 17:30:52
[comment_date_gmt] => 2018-03-19 15:30:52
[comment_content] => לא חייב. אני מבשלת את האורז רק עם מכסה 18 דקות בול עם 2 כוסות מים לכל כוס אורז יוצא פגז.
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[comment_type] => comment
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[comment_author] => דליה אלוני
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[comment_date] => 2017-12-13 19:47:25
[comment_date_gmt] => 2017-12-13 17:47:25
[comment_content] => שלום רב,
מחמותי למדתי להניח מגבת נקיה בין הסיר והמכסה בשלב שאחרי הרתיחה והנמכת האש. זה מונע את טפטוף האדים שהצטברו על המכסה בזמן הבישול
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[comment_author] => אורית
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-11-05 10:42:50
[comment_date_gmt] => 2017-11-05 08:42:50
[comment_content] => אם רוצים אורז טעים אז לכוס אורז כפית (שטוחה) מלח.
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[comment_date] => 2017-07-18 16:12:24
[comment_date_gmt] => 2017-07-18 13:12:24
[comment_content] => מרים שלום, בהחלט ניתן לשטוף אבל לא חובה.
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[comment_date] => 2017-07-18 10:28:48
[comment_date_gmt] => 2017-07-18 07:28:48
[comment_content] =>
האם מומלץ לשטוף את האורז לפני ההכנה?
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[comment_date] => 2017-07-12 12:22:16
[comment_date_gmt] => 2017-07-12 09:22:16
[comment_content] => זהבה שלום, כמות המלח היא לפי טעמך, אבל בהערכה נאמר שרבע כפית לכל כוס תהיה אפילו הרבה.
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[comment_date] => 2017-07-12 09:09:50
[comment_date_gmt] => 2017-07-12 06:09:50
[comment_content] => כמה מלח לכל כוס אורז?
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[comment_date] => 2018-08-24 16:49:28
[comment_date_gmt] => 2018-08-24 13:49:28
[comment_content] => עוגת גבינה
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[comment_date] => 2018-08-20 10:57:35
[comment_date_gmt] => 2018-08-20 07:57:35
[comment_content] => גילה שלום, שקית סודה לשתיה = 10 גרם = 1 כף
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[comment_date] => 2018-08-19 13:51:46
[comment_date_gmt] => 2018-08-19 10:51:46
[comment_content] => כמה סודה לשתיה... יש לי בשקית גדולה.
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[comment_date] => 2017-09-17 21:58:10
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[comment_content] => רחל שלום, תודה על ההערה, המתכון עודכן. שנה טובה!
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[comment_date] => 2017-09-17 11:37:06
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[comment_content] => נא להמיר כמויות בכוסות
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[comment_date] => 2018-08-14 20:04:20
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[comment_content] => אורן שלום, אפשר להחליף בממרח עגבניות מיובשות או אפילו במעט רסק עגבניות. בהצלחה!
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[comment_date] => 2018-08-13 23:22:57
[comment_date_gmt] => 2018-08-13 20:22:57
[comment_content] => מה אפשר לשים במקום אריסה?
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[comment_date] => 2018-07-22 10:01:08
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[comment_content] => אסתי שלום, בדרך כלל יש שקית אחת שמשקלה בסביבות 80 גרם, זה מה שצריך למתכון.
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[comment_date] => 2018-07-19 18:25:12
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[comment_content] => חבילת פודינג?
2השקיות שבקופסא?
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[comment_date] => 2017-06-18 18:40:31
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[comment_content] => עוגת פרג נהדרת
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[comment_date] => 2018-07-19 21:43:58
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[comment_content] => מוצלח מאד!
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[comment_date] => 2018-02-19 20:17:02
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[comment_content] => טעים מאוד
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[comment_date] => 2018-07-16 11:48:32
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[comment_content] => רחל שלום, ריקוטה עלולה להיות רכה ועדינה מדי. היינו ממליצים להחליף בגבינה סמיכה ועשירה יותר, כמו גבינת שמנת.
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[comment_date] => 2018-07-15 08:17:40
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[comment_content] => לא אוהבים גבינת עזים במה אני יכולה להחליף אותה ? האים ריקוטה מתאים? או מה מומלץ?
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[comment_date] => 2018-07-13 20:05:08
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[comment_content] => עוגיות מ-ו-ש-ל-מ-ו-ת !!
החיסרון היחידי שלהן הוא שאי אפשר להפסיק לאכול אותן :)
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[comment_date] => 2018-05-27 17:06:48
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[comment_content] => טעים מאוד=)
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[comment_date] => 2018-07-11 23:34:30
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[comment_content] => 1 כוס מים 1 כף אנים, לפי חשבוני 75 גרם
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[comment_date] => 2018-07-11 13:33:35
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[comment_content] => דורית שלום, טיפלנו בעניין וכעת זה אמור להיות תקין. מה שכן - שימי לב שספר המתכונים נשמר על אותו מחשב ממנו את גולשת וחשוב לא לנקות את הזיכרונות שלו, שאז מה ששמרת יימחק. בהצלחה :-)
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[comment_date] => 2018-07-03 14:56:49
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[comment_content] => שאלה כללית שלא קשורה ישמרות למתכון.
אני מנסה לשמור מתכונים שאהבתי. הם נשמרים לזמן מאד מאד קצר ומיד נמחקים.
ספר המתכונים נשאר ריק תמיד.
עזרו לי בבקשה לפתור את הבעיה.
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[comment_date] => 2018-07-01 21:53:13
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[comment_content] => עכשיו הבנו את השאלה :-) אפשר להפחית קצת לכיוון 1/2 כוס או מעט יותר.
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[comment_date] => 2018-07-01 14:15:17
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[comment_content] => כתוב במתכון 3/4 כוס עדשים אדומות.
אני רוצה להשתמש בקמח עדשים האם כמות הקמח היא גם 3/4 כוס?8
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[comment_date] => 2018-06-25 18:42:07
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[comment_content] => דורית שלום, כמו שכתוב במתכון - 3/4 כוס.
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[comment_date] => 2018-06-25 16:23:17
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[comment_content] => כמה קמח עדשים?
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[comment_date] => 2018-07-10 21:59:16
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[comment_content] => מתכון מצוין.
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[comment_date] => 2018-07-10 08:57:26
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[comment_content] => תודה יעל, את צודקת, הטעות תוקנה.
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[comment_date] => 2018-07-05 18:57:21
[comment_date_gmt] => 2018-07-05 15:57:21
[comment_content] => אין חמאה ברשימת המצרכים
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[comment_date] => 2018-07-10 08:54:46
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[comment_content] => נטי שלום, הכמויות נבדקו אך בהחלט יכולים להיות הבדלים גם בהתאם לגודל הפלפלים, מידת התפיחה של האורז והקטניות וכדומה. אם נשאר מילוי, ניתן לבשל את האורז בנפרד ולהגיש כתבשיל.
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[comment_date] => 2018-07-06 12:04:31
[comment_date_gmt] => 2018-07-06 09:04:31
[comment_content] => לא מבינה את הכמויות, נשארה לי בדיוק כמות לעוד 8 פלפלים לפחות.
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[comment_date] => 2017-10-14 14:29:24
[comment_date_gmt] => 2017-10-14 11:29:24
[comment_content] => לא מעט עבודה אבל יוצא מעולה, קשה להבחין שצמחוני. ממרח הפלפלים שמוסיפים לתערובת תורם מאוד. הורדתי מאבקת המרק ברוטב. לאחר הוספת המים ממליצה למזוג ממנו לתוך הפלפלים.
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-07-10 08:52:08
[comment_date_gmt] => 2018-07-10 05:52:08
[comment_content] => אורית שלום, משאירים את הצלחת לאורך הבישול, את הסיר מכסים כשהיא בפנים. המטרה היא שעלי הגפן יישארו צפופים ובתוך הנוזל והצלחת שומרת עליהם כך.
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[comment_date] => 2018-07-09 17:51:40
[comment_date_gmt] => 2018-07-09 14:51:40
[comment_content] => היי האם צריך להשאיר את הצלחת בזמן הרתיחה ולאחר מכן להוציא את הצלחת ולכסות במכסה?
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[comment_date] => 2018-06-24 16:41:06
[comment_date_gmt] => 2018-06-24 13:41:06
[comment_content] => סיניה שלום, כמו שכתוב - קילו אחד. בהצלחה!
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[comment_date] => 2018-06-23 13:38:41
[comment_date_gmt] => 2018-06-23 10:38:41
[comment_content] => כמה גרישה צריך להשים ?
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[comment_date] => 2017-01-13 09:09:05
[comment_date_gmt] => 2017-01-13 07:09:05
[comment_content] => שולה שלום, אין טעות במתכון, אך כמובן שאת יכולה להפחית בכמות המלח.
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[comment_date] => 2017-01-13 01:08:42
[comment_date_gmt] => 2017-01-12 23:08:42
[comment_content] => במתכון כתוב 2 כפות מלח בסולת ו- 2 כפות מלח בג'ריש... השאלה האם כמות כזו של מלח לא הופכת את הקובה למלוח????
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[comment_date] => 2018-06-19 11:08:00
[comment_date_gmt] => 2018-06-19 08:08:00
[comment_content] => היי חנה, לא ניסינו אבל נשמע לנו ששמנת תעבוד טוב יותר. בהצלחה!
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[comment_date] => 2018-06-18 10:28:23
[comment_date_gmt] => 2018-06-18 07:28:23
[comment_content] => במקום שמנתמתוקה האם אפשרי יוגורט טו שמנת רגילה 9%
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[comment_date] => 2018-06-19 11:07:04
[comment_date_gmt] => 2018-06-19 08:07:04
[comment_content] => היהי ליפז, מצאי שקית ניילון עבה, מלאי אותה בתערובת וחתכי את אחת הפינות התחתונות כך שתוכלי לזלף ממנה. בהצלחה!
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[comment_date] => 2018-06-18 18:39:22
[comment_date_gmt] => 2018-06-18 15:39:22
[comment_content] => היי
אין לי שקית זילוף וגם לא צנטר יש מה לעשות??
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[comment_date] => 2017-12-18 11:30:13
[comment_date_gmt] => 2017-12-18 09:30:13
[comment_content] => שרית שלום, קמח רב תכליתי הוא קמח לבן. בהצלחה!
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[comment_date] => 2017-12-17 13:19:05
[comment_date_gmt] => 2017-12-17 11:19:05
[comment_content] => חובה רק קמח רב תכליתי? לי יש קמח רגיל לבן
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[comment_date] => 2017-12-14 18:15:12
[comment_date_gmt] => 2017-12-14 16:15:12
[comment_content] => תמר שלום, במתכון יש אבקת אפייה, היא שמתפיחה את הצ'ורוס. בהצלחה!
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[comment_date] => 2017-12-14 17:37:33
[comment_date_gmt] => 2017-12-14 15:37:33
[comment_content] => אין בזה שמרים ?
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[comment_date] => 2017-12-13 14:08:38
[comment_date_gmt] => 2017-12-13 12:08:38
[comment_content] => חלי שלום, המתכון במקור ללא ביצים. מוזמנת לנסות!
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[comment_date] => 2017-12-11 23:19:15
[comment_date_gmt] => 2017-12-11 21:19:15
[comment_content] => חסר ביצים במתכון
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[comment_author] => איה
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[comment_date] => 2018-06-11 13:56:49
[comment_date_gmt] => 2018-06-11 10:56:49
[comment_content] => אהבתי מאוד טעים, שווה להוסיף קצת חריפות
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[comment_date] => 2018-06-08 16:17:30
[comment_date_gmt] => 2018-06-08 13:17:30
[comment_content] => אסנת שלום, אכן המלח נשמט בטעות מאופן ההכנה. המתכון תוקן, תודה על תשומת הלב.
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[comment_date] => 2018-06-07 22:00:19
[comment_date_gmt] => 2018-06-07 19:00:19
[comment_content] => אופן הכנה לקוי
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[comment_date] => 2018-06-07 21:59:24
[comment_date_gmt] => 2018-06-07 18:59:24
[comment_content] => ומתי המלח נכנס לעיסה?
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[comment_date] => 2018-05-21 18:33:13
[comment_date_gmt] => 2018-05-21 15:33:13
[comment_content] => ג'וליה שלום, סודה המשקה התוסס. בהצלחה!
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[comment_date] => 2018-05-14 17:54:59
[comment_date_gmt] => 2018-05-14 14:54:59
[comment_content] => כתוב 1 ליטר סודה - סודה לשתיה ? או האבקה ??
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[comment_date] => 2017-05-01 10:22:23
[comment_date_gmt] => 2017-05-01 07:22:23
[comment_content] => נאוה שלום, פשוט מחלקים את החומרים ל-2. לגבי הביצים - אפשר לטרוף 2 ביצים ולשים קצת פחות מהכמות שהתקבלה.
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[comment_author] => נאוה ויינר
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[comment_date] => 2017-05-01 09:27:23
[comment_date_gmt] => 2017-05-01 06:27:23
[comment_content] => שלום,
איך אפשר לתרגם את המתכון לחצי מכמות?
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[comment_date] => 2016-11-04 07:19:31
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[comment_content] => מרים שלום, בהחלט ניתן אבל לא הכרחי, במקרה הזה הסוכר שמתמוסס על החלה מעניק לה ברק.
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[comment_date] => 2016-11-02 11:50:44
[comment_date_gmt] => 2016-11-02 09:50:44
[comment_content] => לא כדאי למרוח ביצה על החלה לפני האפיה?
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[comment_date] => 2018-06-08 16:15:38
[comment_date_gmt] => 2018-06-08 13:15:38
[comment_content] => מירה שלום, זה נכון - הפגמנטים של אורז הבר עוברים למים וזה אכן משפיע על הצבע של סוגי האורז האחרים. ניתן לשטוף את האורז קלות במים אחרי הבישול אם רוצים.
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[comment_date] => 2018-06-07 23:47:57
[comment_date_gmt] => 2018-06-07 20:47:57
[comment_content] => בבישול אורז מיקס הופך לצבע אחד
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[comment_date] => 2018-06-08 15:02:22
[comment_date_gmt] => 2018-06-08 12:02:22
[comment_content] => עוגה מצוינת! הכנתי אותה המון פעמים, קלה מאוד להכנב וקוצרת מחמאות בכל פעם. תודה רבה!
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[comment_date] => 2017-08-29 12:30:50
[comment_date_gmt] => 2017-08-29 09:30:50
[comment_content] => דוד שלום, הביצים מכילות גם שומן.
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[comment_date] => 2017-08-25 15:49:43
[comment_date_gmt] => 2017-08-25 12:49:43
[comment_content] => לא הבנתי איך איך עושים עוגה ללא שמן וגם ללא מיץ או מים
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[comment_date] => 2017-08-25 15:32:42
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[comment_content] => לא מוסיפים שמן במתכון
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[comment_date] => 2017-03-25 17:59:35
[comment_date_gmt] => 2017-03-25 14:59:35
[comment_content] => זאת עוגת ספוג בסיסית עם מילוי.
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[comment_date] => 2017-03-24 15:20:18
[comment_date_gmt] => 2017-03-24 12:20:18
[comment_content] => איזה עוגה זאת???
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[comment_date] => 2018-06-07 18:57:09
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[comment_content] => היי שניר, אפשר להשמיט את הקוקוס ואפשר להחליף בשקדים טחונים.
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[comment_date] => 2018-06-04 08:44:13
[comment_date_gmt] => 2018-06-04 05:44:13
[comment_content] => תודה על המתכון
האם אפשר להוריד את הקוקוס מהמתכון?
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[comment_date] => 2018-05-27 00:37:10
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[comment_content] => תמיד :-)
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[comment_date] => 2018-05-25 09:20:06
[comment_date_gmt] => 2018-05-25 06:20:06
[comment_content] => אפשר להוסיף שוקולד פיצפוצים?
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[comment_date] => 2018-05-06 18:01:20
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[comment_content] => מעולה???
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[comment_date] => 2018-03-06 15:51:01
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[comment_content] => עודד שלום, הקוקוס מוסיף הן טעם והן אווריריות. ניתן להחליף בשקדים טחונים או פשוט בעוד קמח, אך העוגה תצא מעט יותר דחוסה.
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[comment_date] => 2018-03-06 11:30:00
[comment_date_gmt] => 2018-03-06 09:30:00
[comment_content] => מה ניתן להוסיף במקום הקוקוס הטחון?
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[comment_date] => 2018-02-12 15:30:13
[comment_date_gmt] => 2018-02-12 13:30:13
[comment_content] => ריימונד שלום, המתכון מתאים ל-2 תבניות אינגליש קייק באורך 25 ס"מ.
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[comment_date] => 2018-02-11 19:38:22
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[comment_content] => נטלי שלום, קמח רב תכליתי של סוגת הוא קמח לבן. בהצלחה!
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[comment_date] => 2018-02-09 14:13:34
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[comment_content] => אשמח לדעת מה ניתן להשים במקום קמח רב תכליתי כי אין לי ...
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[comment_date] => 2018-01-28 11:38:58
[comment_date_gmt] => 2018-01-28 09:38:58
[comment_content] => בכמה אינגליש קייק איפשר לאפות
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[comment_date] => 2017-12-28 23:21:37
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[comment_content] => הכמות של קליפה משני תפוזים זה נישמע כמו 3/4 כוס רגילה של נס.
מומלץ בחום, ולא לוותר על הקליפת תפוז בשום אופן !
ניתן להוסיף קליפת תפוז גם לעוגת גבינה. יוצא - יאמי
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[comment_date] => 2017-12-28 18:04:09
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[comment_content] => אילן שלום, כך מקובל לכתוב, במיוחד כשאין משמעות אדירה להבדלים קלים בכמות מכיוון שהקליפה מאד ארומטית. להערכתנו מדובר ב 1-2 כפיות.
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[comment_date] => 2017-12-27 19:02:53
[comment_date_gmt] => 2017-12-27 17:02:53
[comment_content] => איזו מין מידה זו - קליפה מגורדת משני תפוזים? מה הכמות המדוייקת?
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[comment_date] => 2017-02-01 12:04:21
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[comment_content] => עוגה משגעת!!!!! טועמים היטב את הקוקוס . יאמממיייי
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[comment_date] => 2016-11-25 13:56:20
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[comment_content] => העוגה יצאה מושלמת!!!
אין דברים כאלה
ממליצה לכולם בחום!!!
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[comment_date] => 2018-06-04 14:09:48
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[comment_content] => הי נעמה
בחיפושינו אחר רעיונות ליצירה עם ילדים נתקלנו ברעיון שלך לקישוטי בצק סוכר
כל כך אהבנו אותו, שהזכרנו אותו באתר שלנו - כאן - https://ponponim.co.il/יצירות-לילדים/
(הכנסנו אותו לרשימת 18 הרעיונות המגניבים ביותר ליצירות לילדים)
כמובן שהוספנו קישור להוראות שלך גם בתוך הפוסט וגם על התמונה.
מה דעתך? :)
אם בא לך ואת מרגישה נדיבה היום, זה יהיה נחמד אם תראי לעוקבים שלך את הכתבה או שתשקלי ל
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[comment_date] => 2018-02-05 19:34:34
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[comment_content] => נראה טעים ומסובך
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[comment_date] => 2017-08-06 22:54:23
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[comment_content] => שלום, תודה על המשוב, כיף לשמוע :-) נבדוק את האפשרות לגבי הסרטונים.
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[comment_date] => 2017-08-06 22:01:54
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[comment_content] => שלום רב.
דבר ראשון אני רוצה להגיד שאני מאד נהנית מהאתר ומהמתכונים.
דבר שני, אני רוצה לבקש אם אפשר להעלות את הסרטונים לאתר ולא דרך קישור כי אנשים שיש להם חסימה, כמוני, לא יכולים לראות אותם.
תודה מראש.
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[comment_date] => 2018-06-01 15:50:10
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[comment_content] => מתכון ממש קל ומוצלח.. ממש טעים
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[comment_date] => 2018-05-29 17:35:07
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[comment_content] => יצא מעולה אך ממול להשאיר בתנור להתקררות מוחלטת
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[comment_date] => 2017-05-21 21:45:19
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[comment_content] => עוגת גבינה מ ק ס י מ ה טעימה וקל להכין
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[comment_date] => 2018-05-25 14:05:05
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[comment_content] => יש להוסיף את היחס בין המים לקינואה על האריזה וגם על מוצרים אחרים שלכם כמו שמצוין באריזת האורז שלכם .
תודה .
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[comment_date] => 2017-10-08 19:50:37
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[comment_content] => ג'ף שלום, הכוונה כאן לבישול בשפע מים, כמו פסטה ואז סינון. אפשר גם לבשל קינואה כמו אורז, עד שהמים נספגים. במקרה כזה מומלץ להוסיף 2 כוסות מים על כל כוס אורז ולבשל כ-15 דקות אחרי רתיחה.
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[comment_date] => 2017-10-08 18:36:13
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[comment_content] => לא ברור בכמה מים לבשל!
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[comment_content] => בתאל שלום, טרגון הוא סוג של עשב תיבול בעל טעם אניסי עדין. אפשר להשמיט או להחליף בעשב תיבול אחר לבחירתך.
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[comment_content] => מה זה עלי טרגון והאם אפשר להכין גם בלי זה?
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[comment_content] => יצא נהדר!
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[comment_content] => הי מרים
אין בעיה להכין כעוגה. הכמות מספיקה ל 4 עוגות בתבנית אינגליש קייק או 2 עוגות בתבנית עגולה בגודל 24-26 ס"מ
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[comment_content] => האם ניתן לעשות כעוגת שמרים שלמה ולא כרוגלך
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[comment_content] => אפשר להחליף אם כי הטעם יהיה פחות מעודן
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[comment_content] => אפשר לדעתך להוסיף 2 יוגורט 200 גר' גבינה לבנה 5% במקום 21/2 שמנת חמוצה?
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[comment_content] => הלן שלום, צודקת, המתכון תוקן. תודה
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[comment_content] => לא רשום כמות המים שיש להוסיף
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[comment_content] => נירעלי טוב
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[comment_date] => 2018-05-13 23:11:28
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[comment_content] => מרים שלום, אפשר להשתמש בתחליפי חלב כגון סויה, אורז, שקדים וכו'.
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[comment_content] => למתכון פרווה האם אפשר חלב שקדים במקום חלב רגיל ? תודה
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[comment_date] => 2018-05-13 21:56:51
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[comment_content] => יצא מדהים הכנתי ונהנתי מכל רגע התחסל בתוך יום אבל רק בעיה אחת... סכנת אכילת יתר!!:)
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[comment_date] => 2018-04-30 18:03:44
[comment_date_gmt] => 2018-04-30 15:03:44
[comment_content] => נראה יופי טעים תודה
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[comment_date] => 2018-04-30 11:29:52
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[comment_content] => לימור שלום, עקרונית זה אפשרי אבל קמח לחם ייתן את התוצאה המוצלחת ביותר למתכון הזה.
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[comment_date] => 2018-04-29 12:28:36
[comment_date_gmt] => 2018-04-29 09:28:36
[comment_content] => האם אפשר במתכון הזה להשתמש בקמח פיצה??
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[comment_date] => 2018-04-29 16:18:54
[comment_date_gmt] => 2018-04-29 13:18:54
[comment_content] => ניתן לקנות קרם פטיסייר מוכן בחנויות מתמחות. יש גם בחנות דרך האוכל בחונים קונים שבראשון לציון.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-04-22 17:44:46
[comment_date_gmt] => 2018-04-22 14:44:46
[comment_content] => מציעה לסוגת להיות הראשונים שיכינו עלי גיוזה מרודדים ומוקפעים וימכרו. כמו שנמכר בחו"ל.
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[comment_date] => 2018-04-22 16:59:35
[comment_date_gmt] => 2018-04-22 13:59:35
[comment_content] => גדי שלום, בדקנו מול מחברת המתכון וזו אכן כמות האורז. כשמן כן הן - קציצות אורז :-)
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[comment_date] => 2018-04-18 18:18:07
[comment_date_gmt] => 2018-04-18 15:18:07
[comment_content] => הכנתי. כבר מראש ראיתי שכמות האורז אל מול כמות העוף הטחון היא לא הגיונית. יצא קציצת אורז
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[comment_date] => 2018-04-22 10:25:51
[comment_date_gmt] => 2018-04-22 07:25:51
[comment_content] => מורן שלום, הפודינג מוגש עם ריבה כך שלא היינו מחליפים בבננות אלא בפירות דומים, כמו פירות יער, דובדבנים ואפילו ענבים.
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[comment_date] => 2018-04-18 17:38:43
[comment_date_gmt] => 2018-04-18 14:38:43
[comment_content] => אפשר להכין עם בננות?
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[comment_date] => 2018-04-18 15:58:04
[comment_date_gmt] => 2018-04-18 12:58:04
[comment_content] => וואו אחלה מתכון למי שאוהב תפוחים
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[comment_date] => 2018-02-12 15:31:46
[comment_date_gmt] => 2018-02-12 13:31:46
[comment_content] => אלה שלום, מדובר ב 1/3 1 כוסות מכל אחד (כוס ושליש)
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[comment_parent] => 918
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[comment_date] => 2018-02-09 08:37:28
[comment_date_gmt] => 2018-02-09 06:37:28
[comment_content] => מה המידה של הסוכר והקמח בכוסות?
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[comment_date] => 2018-01-18 13:55:43
[comment_date_gmt] => 2018-01-18 11:55:43
[comment_content] => אהובה שלום, המתכון הוא מתכון מהיר ואין לעוגה תחתית נפרדת. ניתן להוסיף סוכר לתפוחים, אבל לא חובה. יש להם מתיקות טבעית לצד הבצק המתוק.
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[comment_date] => 2018-01-07 22:04:52
[comment_date_gmt] => 2018-01-07 20:04:52
[comment_content] => מה עם סוכר לתפו"ע?
האם אין בסיס לתפוחים? שיכבת בצק, או עוגיות מפוררות?
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[comment_date] => 2018-04-17 23:31:00
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[comment_content] => זהבה שלום, צודקת, הוספנו את הבצל בסעיף 4. תודה על תשומת הלב!
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[comment_date] => 2018-04-16 16:51:56
[comment_date_gmt] => 2018-04-16 13:51:56
[comment_content] => מה עם הבצל ?? מתי תפקידו נכנס לתבשיל???
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[comment_date] => 2018-04-14 06:40:14
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[comment_content] => איזה יופי...כמה יצירתי....:)
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[comment_date] => 2018-04-14 01:43:08
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[comment_content] => בקשר לסעיף 7
בקמח יש חלבון בשם גלוטן המתפרק ל 2 רכיבים עם . שני רכיבים אלה משתרגים זה בזה ויוצרים את רשת הגלוטן. הרשת נבנית תוך כדי לישה. טמפרטורת הבצק לאחר לישה (במלוש) צריכה להיות עד 24 מעלות צלסיוס אחרת הלחם או המאפה מתעוות. כאשר מכניסים מלח בתחילת הלישה המלח מתיישב בצמתים של רשת הגלוטן ועקב כך נוצר חיכוך ועליית טמפ. השמן מרופף את הרשת. לכן מלח ושמן רק אחרי 6 דקות לישה
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[comment_date] => 2018-04-12 09:55:10
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[comment_content] => תודה רבה שושנה!
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[comment_date] => 2018-04-12 07:26:49
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[comment_content] => אתר נפלא
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[comment_date] => 2018-04-08 11:08:53
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[comment_content] => ניבה שלום, אפשר לטחון פיסטוקים קלופים לא קלויים במשך כמה דקות עד שהשמנים שבהם משתחררים והם הופכים למשחה. בהצלחה!
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[comment_date] => 2018-04-04 13:18:08
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[comment_content] => המתכון נראה מדהים.
האם אפשר להכין לבד מחית פיסטוק במקום לקנות?
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[comment_date] => 2018-04-01 14:23:47
[comment_date_gmt] => 2018-04-01 11:23:47
[comment_content] => לצערנו לא.. אפשר להכין "גלידה" דומה גם ממנגו קפוא.
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[comment_date] => 2018-03-31 13:58:43
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[comment_content] => אפשר במקום בננה לשים פרי אחר? אם כן איזה פרי
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[comment_author] => שולמית כהן
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[comment_date] => 2016-09-28 22:09:41
[comment_date_gmt] => 2016-09-28 19:09:41
[comment_content] => יצא פצצה!!!
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[comment_date] => 2018-03-29 22:36:56
[comment_date_gmt] => 2018-03-29 19:36:56
[comment_content] => מתכון מוצלח ממליצה בחום
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[comment_date] => 2018-03-03 21:56:19
[comment_date_gmt] => 2018-03-03 19:56:19
[comment_content] => מרק פול מרוקאי ממרוקו 2 קילו בשר שריר בסיר לחץ כשעה ורבע מוצאים את הבשר אחרי זה שמים כ6 תפוחי אדמה ו4 קילו פול קולפים חצי חבילה קוסברה 4 בצלים פלפל שחור לפי הטעם גם מלח לא הרבה מבשלים כשעה בסיר לחך טוחנים ושמים את הבשר בתאבון ופסח כשר
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[comment_date] => 2017-04-05 20:24:13
[comment_date_gmt] => 2017-04-05 17:24:13
[comment_content] => נשמע טוב וטעים
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[comment_date] => 2018-03-26 10:08:36
[comment_date_gmt] => 2018-03-26 07:08:36
[comment_content] => יאנה שלום, 15-20 יחידות בתבנית מיני מאפינס (24 שקעים).
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[comment_date] => 2018-03-25 12:51:02
[comment_date_gmt] => 2018-03-25 09:51:02
[comment_content] => היי, מה כמות הממתקים שמתקבלת מהמתכון?
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[comment_date] => 2018-03-22 14:13:49
[comment_date_gmt] => 2018-03-22 12:13:49
[comment_content] => שיר שלום, מכיוון שהכמות לא גדולה היינו משתמשים באותה כמות. בהצלחה!
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[comment_date] => 2018-03-20 23:37:36
[comment_date_gmt] => 2018-03-20 21:37:36
[comment_content] => הי.
אשמח בבקשה לדעת בכמה שמן קוקוס צריך להשתמש במקום החמאה?
תודה רבה
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[comment_date] => 2018-03-25 17:26:35
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[comment_content] => אושרית שלום, לא ניסינו אבל זה נשמע אפשרי, אגוזים או שקדים טחונים. בהצלחה!
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[comment_date] => 2018-03-25 10:00:26
[comment_date_gmt] => 2018-03-25 07:00:26
[comment_content] => אפשר בלי מצות? או אולי שקדים טחונים? או משהו אחר
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[comment_date] => 2017-04-19 01:11:09
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[comment_content] => סילביה שלום, אפשר להחליף את החמאה בשמן קוקוס או במחמאה.
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[comment_date] => 2017-04-18 13:17:43
[comment_date_gmt] => 2017-04-18 10:17:43
[comment_content] => קינוח פצצה!
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[comment_date] => 2017-04-18 10:52:02
[comment_date_gmt] => 2017-04-18 07:52:02
[comment_content] => מעולה.
אבל כצד להמיר את המתכון לפרווה?
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[comment_date] => 2018-03-23 19:22:53
[comment_date_gmt] => 2018-03-23 16:22:53
[comment_content] => אתי שלום, אפשר להכין את המלבי מקרם קוקוס בלבד - שימי לב שזה קרם בעל אחוזי שומן גבוהים (מעל 17%). את החלב אפשר להחליף במים או בחלב סויה, שקדים וכדומה. בהצלחה!
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[comment_author] => אתי צ'ונה בן חמו
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[comment_date] => 2018-03-22 18:53:41
[comment_date_gmt] => 2018-03-22 16:53:41
[comment_content] => המלבי נראה מדהים,מה החלופות לפרווה?
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[comment_date] => 2018-03-20 22:09:24
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[comment_content] => ענבל שלום, אחרי שיצרת מלבן את מניחה אותו לרוחב ואז מקפלת מימין שליש פנימה ומשמאל את השליש השני שינוח עליו - נוצרות 3 שכבות של מלבן שהוא ברוחב שליש מהמלבן המקורי. אותן מגלגלים כשהכיוון הוא ממך והלאה (החלק הרחב יותר של המלבן). בהצלחה!
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[comment_type] => comment
[comment_parent] => 1070
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[comment_date] => 2018-03-20 13:43:09
[comment_date_gmt] => 2018-03-20 11:43:09
[comment_content] => שלב 6 מורכב. יש לי כדור משלב 5 וממנו אני יוצרת מלבן ואז אני מקפלת לשליש בעצם? והגלגול הוא עם כיוון הקיפול?
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[comment_date] => 2018-03-18 16:27:05
[comment_date_gmt] => 2018-03-18 14:27:05
[comment_content] => רונית שלום, היינו משתמשים בכמות של כ-1/2 כוס רסק תפוחים ללא תוספת סוכר. נשמח לשמוע איך יצא!
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[comment_date] => 2018-03-18 16:26:11
[comment_date_gmt] => 2018-03-18 14:26:11
[comment_content] => צביה שלום, יתכן שכן אבל זה פחות מומלץ בעוגה מהסוג הזה.
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[comment_date] => 2018-03-18 15:17:47
[comment_date_gmt] => 2018-03-18 13:17:47
[comment_content] => לעוגה טבעונית במה ניתן להחליף את הביצים?
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[comment_date] => 2018-03-17 18:35:01
[comment_date_gmt] => 2018-03-17 16:35:01
[comment_content] => אפשר להמיר שמן בחמאה?
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[comment_date] => 2018-03-11 17:14:39
[comment_date_gmt] => 2018-03-11 15:14:39
[comment_content] => דבורי שלום, האמת שלא ניסינו.. אם תנסי ספרי לנו איך יצא!
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[comment_date] => 2018-03-11 12:09:35
[comment_date_gmt] => 2018-03-11 10:09:35
[comment_content] => אפשר להמיר את הקמח מצה לקמח תפו"א?
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[comment_date] => 2018-03-18 16:25:25
[comment_date_gmt] => 2018-03-18 14:25:25
[comment_content] => מאיה שלום, לא ניסינו בעצמנו אבל היינו מכינים בצורה של הלחמניות ומקפיאים עד האפייה. בהצלחה!
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[comment_date] => 2018-03-17 17:36:27
[comment_date_gmt] => 2018-03-17 15:36:27
[comment_content] => האם ניתן להכין את הבצק מראש ולאפות לפני ההגשה?
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[comment_date] => 2017-04-16 16:30:14
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[comment_content] => אפיתי את הלחמניות בדיוק לפי המתכון שרשום. יצאו פצצה מתכון נהדר כל הכבוד .חג שמח.
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[comment_date] => 2017-04-14 14:54:38
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[comment_content] => אישתי הכינה כרגע זה בתנור ואמי מאד מודאג תחזיקו אצבעות
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[comment_date] => 2017-04-11 22:24:25
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[comment_content] => אשתי הכנה את הלחמניות האלה והתכנון מצויין
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[comment_date] => 2018-03-12 10:38:12
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[comment_content] => נהדר !
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[comment_date] => 2018-03-12 08:53:44
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[comment_content] => רעיון מהמם!!!
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[comment_date] => 2018-03-12 05:03:13
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[comment_content] => למה לכנות מאכל זה "המבורגר"? זה לא. אלה פשוט קציצות. אין צורך באזכור מוצרי בשר, בטח לא לצמחונים או לטבעונים, שאותם זה דוחה.
למדו: קציצות. פשוט קציצות. קציצות עדשים או מה שזה לא יהיה. רחוק מעולם הבשר המדמם, וככה עדיף.
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[comment_date] => 2018-03-11 18:23:48
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[comment_content] => תודה רבה!!!
עצות מצוינות!!!!!!!!!!!11
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[comment_date] => 2018-03-11 17:19:05
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[comment_content] => סיגל שלום, אכן אפשר להוסיף מיץ סלק אך בכמות קטנה כזו הוא יוסיף לכל היותר צבע ורדרד. ישנם בשוק צבעי מאכל טבעיים ובכל מקרה, לא חייבים :-)
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[comment_date] => 2018-03-11 13:35:44
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[comment_content] => למה לא מיץ סלק ?!!!! במקום צבעעע!!!
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[comment_date] => 2018-03-03 17:03:25
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[comment_content] => עדן שלום, ראי את השימוש בביגה מפורט בסעיף 2 של המתכון. הביגה היא סוג של מחמצת שהופכת את הבצק לאוורירי ורך יותר.
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[comment_author] => Eden Mardakhaev
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[comment_date] => 2018-03-02 21:23:23
[comment_date_gmt] => 2018-03-02 19:23:23
[comment_content] => מה התפקיד של הביגה? מתי מערבבים בינהם או מה עושים אם הביגה?
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[comment_date] => 2018-02-28 16:19:13
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[comment_content] => נפתלי שלום, עקרונית כן אבל ברגע שאתה עוטף את התבנית בנייר אלומיניום האדים נשמרים בתוך התבנית והדג מתבשל ולא נשרף.
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[comment_date] => 2018-02-27 21:37:07
[comment_date_gmt] => 2018-02-27 19:37:07
[comment_content] => האם עדיף להכניס מגש עם מים, בתנור
כדי שהדג לא יתייבש וישרף, ושהדג יקבל במשך האפייה אדים מהמים ?
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[comment_date] => 2018-02-27 17:30:14
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[comment_content] => עדי שלום, אפשר להחליף את הקורנפלור בקמח או באבקת שקדים.
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[comment_date] => 2018-02-26 17:35:53
[comment_date_gmt] => 2018-02-26 15:35:53
[comment_content] => אפשר לשים במקום קונפלור משהו אחר ?
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[comment_date] => 2017-04-05 19:38:44
[comment_date_gmt] => 2017-04-05 16:38:44
[comment_content] => מתכון מהמם טוב ותאים אם אריכות ימים ממליצה בחום לב מימני : צליל שמחה רוזנפלד
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[comment_date] => 2018-02-21 18:45:21
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[comment_content] => שני שלום, בהחלט אפשר.
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[comment_date] => 2018-02-21 18:13:51
[comment_date_gmt] => 2018-02-21 16:13:51
[comment_content] => האם אפשר להחליף את החמאה בשמן זית?
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[comment_date] => 2018-02-20 21:58:11
[comment_date_gmt] => 2018-02-20 19:58:11
[comment_content] => מתכון מדהים וקל להכנה..בצק קל לעבודה מאוד טעים רך מבפנים וקריספי מבחוץ ומריח טוב..תודה על המתכון
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[comment_date] => 2017-12-18 11:29:48
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[comment_content] => איריס שלום, מים פושרים. בהצלחה!
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[comment_date] => 2017-12-17 22:03:12
[comment_date_gmt] => 2017-12-17 20:03:12
[comment_content] => האם המיםפושרים או קרים?
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[comment_date] => 2017-12-01 19:02:26
[comment_date_gmt] => 2017-12-01 17:02:26
[comment_content] => לא יוצא במיוחד נדבק לסיר קשה להכנה ולא מקבל את הצורה כל כך לאט
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[comment_date] => 2017-11-28 18:49:10
[comment_date_gmt] => 2017-11-28 16:49:10
[comment_content] => תודה אתם עזרתם לנו ממש ❤?#מרוקאיים.בדם#
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[comment_date] => 2017-11-21 14:52:36
[comment_date_gmt] => 2017-11-21 12:52:36
[comment_content] => רות שלום, מהירות ההתפחה תלויה גם במזג האוויר. המטרה שהבצק יכפיל את נפחו, זה בהחלט יכול לקחת גם פחות זמן.
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[comment_date] => 2017-11-20 17:20:11
[comment_date_gmt] => 2017-11-20 15:20:11
[comment_content] => חייב שעתיים התפחה או שמספיק שעה?
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[comment_date] => 2016-12-30 19:25:47
[comment_date_gmt] => 2016-12-30 17:25:47
[comment_content] => מדהים מדהים מדהים פעם ראשונה בהיסטוריה שאני מתעסק עם בצק ויצא מושלם אין מילים מתכון קל פשוט וטעים מאוד תודה רבה
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[comment_date] => 2016-12-29 01:00:32
[comment_date_gmt] => 2016-12-28 23:00:32
[comment_content] => כ-25 יחידות
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[comment_date] => 2016-12-29 00:59:26
[comment_date_gmt] => 2016-12-28 22:59:26
[comment_content] => נשתדל בקרוב!
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[comment_date] => 2016-12-28 14:19:33
[comment_date_gmt] => 2016-12-28 12:19:33
[comment_content] => אפשר לקבל מתכון לחנוכה גם מקמח תופח.???
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[comment_date] => 2016-12-26 09:25:59
[comment_date_gmt] => 2016-12-26 07:25:59
[comment_content] => כמה יחידות יוצא מזה בערך?
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[comment_date] => 2018-02-20 18:23:28
[comment_date_gmt] => 2018-02-20 16:23:28
[comment_content] => דורית שלום, קמח רב תכליתי של סוגת הוא קמח חיטה לבן רגיל. בהצלחה!
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[comment_date] => 2018-02-20 17:41:34
[comment_date_gmt] => 2018-02-20 15:41:34
[comment_content] => ניתן להשתמש בקמח רגיל?
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[comment_date] => 2018-02-20 15:06:53
[comment_date_gmt] => 2018-02-20 13:06:53
[comment_content] => בתיה שלום, תודה על הפניית תשומת הלב, המתכון תוקן.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-02-19 16:28:32
[comment_date_gmt] => 2018-02-19 14:28:32
[comment_content] => שכחתם לכתוב להוסיף כפית אבקת אפיה באופן ההכנה, הלכה לי הפיצה. ממש בל תשחית
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[comment_date] => 2017-01-14 19:57:24
[comment_date_gmt] => 2017-01-14 17:57:24
[comment_content] => מתכון הכי טוב שעשיתי וילדי נהנו
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2018-02-20 14:08:29
[comment_date_gmt] => 2018-02-20 12:08:29
[comment_content] => מתכון מעולה הכנתי פעמיים ולא מאכזב שווה את ההשקעה
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[comment_date] => 2018-02-15 18:18:40
[comment_date_gmt] => 2018-02-15 16:18:40
[comment_content] => ריקי שלום, הכוונה לנוזלים של העגבניות המרוסקות. נחדד זאת במתכון.
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[comment_date] => 2018-02-15 10:36:50
[comment_date_gmt] => 2018-02-15 08:36:50
[comment_content] => מה עם המים?
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[comment_date] => 2018-02-11 19:35:44
[comment_date_gmt] => 2018-02-11 17:35:44
[comment_content] => ריקי שלום, תודה על ההערה, המתכון תוקן.
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[comment_approved] => 1
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[comment_date] => 2018-02-10 16:09:51
[comment_date_gmt] => 2018-02-10 14:09:51
[comment_content] => מקסים. איפה הכנת האורז
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[comment_date] => 2018-02-11 19:32:51
[comment_date_gmt] => 2018-02-11 17:32:51
[comment_content] => סיגל שלום, עימך הסליחה, המתכון תוקן.
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[comment_parent] => 977
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[comment_date] => 2018-02-10 23:34:53
[comment_date_gmt] => 2018-02-10 21:34:53
[comment_content] => במתכון רשום 4 כפות חלבונים ו2 חלבונים ...לא מובן בכלל????
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[comment_date] => 2017-03-13 20:41:03
[comment_date_gmt] => 2017-03-13 18:41:03
[comment_content] => תודה על ההערה, המתכון תוקן.
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[comment_date] => 2017-03-11 09:49:44
[comment_date_gmt] => 2017-03-11 07:49:44
[comment_content] => שלום, אתם כותבים שמנת באופן ההכנה, אבל לא בחומרים!!!!בלתי אמינים
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[comment_date] => 2018-02-08 16:56:25
[comment_date_gmt] => 2018-02-08 14:56:25
[comment_content] => נרקיס שלום, אכן נשמט בטעות קטע מהמתכון. המתכון תוקן. תודה על תשומת הלב!
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[comment_date] => 2018-02-08 12:34:47
[comment_date_gmt] => 2018-02-08 10:34:47
[comment_content] => איפה השימוש באורז והכוסמת?
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[comment_date] => 2018-02-03 21:15:54
[comment_date_gmt] => 2018-02-03 19:15:54
[comment_content] => המתכון תוקן, תודה על ההערה.
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[comment_author_IP] => 79.183.62.103
[comment_date] => 2018-01-14 17:44:42
[comment_date_gmt] => 2018-01-14 15:44:42
[comment_content] => יש להשרות אותן יום לפני.
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[comment_author] => שני נורי
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[comment_date] => 2018-01-10 19:26:05
[comment_date_gmt] => 2018-01-10 17:26:05
[comment_content] => האם צריך להשרות את העדשים לפני הבישול ?;
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[comment_date] => 2016-12-02 23:17:38
[comment_date_gmt] => 2016-12-02 21:17:38
[comment_content] => איו התמאה בין שלוי אופן ההכנה הכתובים ובין הסירטון. לא שווה
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[comment_date] => 2018-01-28 13:03:56
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[comment_content] => נראה מעולה - משהו מגוון ושונה .
כבר רוצה לנסות .
איזה כיף שיש כאלו מתכונים קלים וטובים
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[comment_date] => 2018-01-20 10:11:43
[comment_date_gmt] => 2018-01-20 08:11:43
[comment_content] => דנה שלום, כאשר עדשים מונבטות מספיק זמן (לנבטוט באורך סנטימטר ויותר) אפשר לאכול אותן בטריותן. בהצלחה!
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[comment_date] => 2018-01-19 12:34:30
[comment_date_gmt] => 2018-01-19 10:34:30
[comment_content] => אתם בטוחים שאין צורך לבשל את העדשים אלא פשוט לשפוך אותם ולערבב?
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[comment_date] => 2016-11-04 07:17:11
[comment_date_gmt] => 2016-11-04 05:17:11
[comment_content] => לי-שי שלום, פשוט מערבבים את כל החומרים! בהצלחה
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[comment_date] => 2016-11-02 22:55:08
[comment_date_gmt] => 2016-11-02 20:55:08
[comment_content] => לא מצליח לקורא את אופן ההכנה
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[comment_date] => 2018-01-19 15:17:54
[comment_date_gmt] => 2018-01-19 13:17:54
[comment_content] => פיצוץ! הוספתי גם שוקולד מריר חתוך
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[comment_date] => 2018-01-18 13:56:27
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[comment_content] => דורית שלום, כפי שכתוב למעלה המתכון מספיק ל 6-8 מנות. בהצלחה!
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[comment_date] => 2018-01-04 11:55:55
[comment_date_gmt] => 2018-01-04 09:55:55
[comment_content] => כמה מנות יוצאות מהכמויות שבמתכון?
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[comment_date] => 2018-01-18 13:38:04
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[comment_content] => ליז שלום, עקרונית כן אך כמות המים ומשך האפייה עלולים להשתנות.
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[comment_date] => 2018-01-17 03:50:41
[comment_date_gmt] => 2018-01-17 01:50:41
[comment_content] => יש מצב לחיטה במקום הפתיתים?
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[comment_date] => 2018-01-08 08:16:25
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[comment_content] => מה עם שעועית? חומוס? אכזבה
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[comment_date] => 2018-01-14 22:46:00
[comment_date_gmt] => 2018-01-14 20:46:00
[comment_content] => כוסמת חומה נחשבת בריאה מאד ובעלת ערכים תזונתיים מצויינים. עם זאת, חלקם אכן יכולים להיפגע בעת הקלייה. כוסמת ירוקה בעלת יתרונות רבים מבחינת תזונתית ואותה גם ניתן להנביט.
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[comment_date] => 2018-01-05 23:06:24
[comment_date_gmt] => 2018-01-05 21:06:24
[comment_content] => האם הערכים התזונתיים הוויטמינים הברזל, אבץ, מגנזיום, מנגן, זרחן וחומצה פולית האם כל אלה נשמרים אחרי הקליה שהיא עוברת? האם לא עדיפה הירוקה מהבחינה הזו?
תודה
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[comment_date] => 2017-06-17 15:04:19
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[comment_content] => יהודית שלום ותודה על ההתעניינות, בהחלט יש לסוגת מוצר של כוסמת ללא קלייה (ירוקה), תוכלי לראות אותו כאן https://www.sugat.com/products/green-buckwheat/
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[comment_date] => 2017-06-14 20:11:15
[comment_date_gmt] => 2017-06-14 17:11:15
[comment_content] => יש לסוגת גם כוסמת ירוקה? הביקוש לזה עולה כי אפשר לאפות מזה (בקלות) לחם מעולה ופנקייקס טובים
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[comment_date] => 2017-01-25 21:58:41
[comment_date_gmt] => 2017-01-25 19:58:41
[comment_content] => כוסמת ירוקה היא כוסמת שלא עברה קליה. משך הבישול שלה עשוי להיות מעט יותר קצר ואכן המרקם שלה רך יותר מזו של הקלויה.
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[comment_author] => אוה דניאל
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[comment_date] => 2016-12-15 23:13:57
[comment_date_gmt] => 2016-12-15 21:13:57
[comment_content] => מה ההבדל בין הכוסמת הירוקה לחומה? גם מבחינת אופן הבישול? עשיתי ביחס המוזכר של מים וכוסמת וזה יוצא דייסתי. למה?
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[comment_date] => 2016-09-29 19:57:09
[comment_date_gmt] => 2016-09-29 16:57:09
[comment_content] => תודה! הכתבות האלה נכתבות ע"י צוות המומחים של סוגת ואינן פגות תוקף :-)
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[comment_author] => ב.ש.
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[comment_date] => 2016-09-24 14:56:52
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[comment_content] => תודה , השכלתי והצלחתי.
רק חבל שאין תאריך לכתבה וגם מי הכותב
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[comment_date] => 2018-01-05 15:01:59
[comment_date_gmt] => 2018-01-05 13:01:59
[comment_content] => תבשיל טעים ומזין ?❤️
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[comment_date] => 2017-12-25 15:04:17
[comment_date_gmt] => 2017-12-25 13:04:17
[comment_content] => מזל שלום, מדובר ב 1/3 3 כוסות. בהצלחה!
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[comment_date] => 2017-12-25 12:15:14
[comment_date_gmt] => 2017-12-25 10:15:14
[comment_content] => כמה זה 800 גרם מים בכוסות
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[comment_date] => 2017-12-14 18:15:41
[comment_date_gmt] => 2017-12-14 16:15:41
[comment_content] => היי שלי, אפשר אבל חשוב לא לעבד יותר מדי. בהצלחה!
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[comment_date] => 2017-12-14 08:17:34
[comment_date_gmt] => 2017-12-14 06:17:34
[comment_content] => נראה נפלא. האם ניתן לעבד במיקסר?
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[comment_date] => 2017-12-21 09:42:32
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[comment_content] => שמואל שלום, אפשר להחליף בירק שורש כמו סלק או לפת. בהצלחה!
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[comment_date] => 2017-12-20 14:29:00
[comment_date_gmt] => 2017-12-20 12:29:00
[comment_content] => במה אפשר להחליף את החבושים במתכון?
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[comment_date] => 2017-12-21 09:41:40
[comment_date_gmt] => 2017-12-21 07:41:40
[comment_content] => לילך שלום, הקלתית אפויה והמלית מבושלת ולא אפויה. האפייה 2-3 דקות בסיום נועדה רק להשחמה של המרנג. בהצלחה!
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[comment_date] => 2017-12-19 20:06:19
[comment_date_gmt] => 2017-12-19 18:06:19
[comment_content] => היי את המלית לא אופים בתנור ? כל העוגה זה זמן של 2-3 דקות בתנור סנ"כ?
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[comment_date] => 2017-05-16 00:09:22
[comment_date_gmt] => 2017-05-15 21:09:22
[comment_content] => ניתן, אך פחות מומלץ.
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[comment_date] => 2017-05-15 23:25:05
[comment_date_gmt] => 2017-05-15 20:25:05
[comment_content] => האם ניתן להמיר את המים לחלב??
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[comment_date] => 2017-05-12 14:56:04
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[comment_content] => מני שלום, אכן נפלה טעות והשורות התבלבלו. כעת המתכון תקין. תודה!
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[comment_date] => 2017-05-12 09:25:31
[comment_date_gmt] => 2017-05-12 06:25:31
[comment_content] => לא הבנתי את ההוראות!
אחרי שהכנתי את הבצק, הופך לצורת כדור, ומקרר במשך שעה.
ואח״כ- על מה מדובר (חלמונים חמאה וסוכר)??? הכוונה היא שבבצק ההתחלתי שאני מקרר-עוד לא שמתי חלמונים חמאה וסוכר? תודה ויום טוב
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[comment_date] => 2017-12-15 21:14:03
[comment_date_gmt] => 2017-12-15 19:14:03
[comment_content] => פשוט נורא.. מתכון לא טוב
לא תופח ולכן נשאר בצקי בפנים
וגם אם מכינים עיגולים ממש קטנים..
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[comment_date] => 2017-12-10 20:20:51
[comment_date_gmt] => 2017-12-10 18:20:51
[comment_content] => לאה שלום, אפשר לאפות אך ייתכן שתצטרכי להוסיף יותר קוואקר כדי לייצב את התערובת. אופים ב 180 מעלות עד שהלביבות זהובות ויציבות. בהצלחה!
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-12-10 19:31:24
[comment_date_gmt] => 2017-12-10 17:31:24
[comment_content] => האם אפשר לאפות במקום לטגן?
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[comment_date] => 2017-11-28 18:40:48
[comment_date_gmt] => 2017-11-28 16:40:48
[comment_content] => היי מירה, לא ניסינו אבל עושה רושם שזה יכול לעבוד. ספרי לנו איך יצא!
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[comment_date] => 2017-11-27 23:31:09
[comment_date_gmt] => 2017-11-27 21:31:09
[comment_content] => עושה רושם של עוגה ממש טובה אם אחליף את החמאה בשמן זה יהיה בסדר לדעתך
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[comment_author] => אסתי גורביץ
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[comment_date] => 2017-11-23 13:58:22
[comment_date_gmt] => 2017-11-23 11:58:22
[comment_content] => הקציצות הכי טובות שיש נימוחות בפה וטעימות להפליא
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[comment_date] => 2017-11-16 13:37:19
[comment_date_gmt] => 2017-11-16 11:37:19
[comment_content] => ברכה שלום, בהחלט!
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[comment_date] => 2017-11-16 09:09:52
[comment_date_gmt] => 2017-11-16 07:09:52
[comment_content] => אפשר לשים אורז בסמטי רגיל במקום מלא?
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[comment_author] => ליאתשלומי
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[comment_date] => 2017-10-04 08:29:38
[comment_date_gmt] => 2017-10-04 05:29:38
[comment_content] => מתכון מעולה מומלץ בחום
ארוחה שלמה ושווה כל השקעה בסיר אחד
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[comment_date] => 2017-11-15 15:42:36
[comment_date_gmt] => 2017-11-15 13:42:36
[comment_content] => שלום,
אני צרכנית קבועה של אורז פרסי קלאסי של סוגת, ומבאס אותי שאף פעם לא הציעו לי את הקופסא. רק לפני כשבועיים קניתי 2 חבילות אורז בחנות "אושר עד", ולכן כרגע אני לא צריכה לקנות, אבל מפחדת שעד הפעה הפעה שאזדקק לקנות, הקופסאות כבר לא יהיו.... באילו חנויות בירושלים ניתן למצוא את הקופסא?
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[comment_date] => 2017-09-03 09:35:15
[comment_date_gmt] => 2017-09-03 06:35:15
[comment_content] => תודה דנית, הכתבה פורסמה בחודש יולי האחרון, ישנן עדיין חנויות בהן תוכלי למצוא את האורז בתוך פחית.
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[comment_date] => 2017-09-02 21:31:44
[comment_date_gmt] => 2017-09-02 18:31:44
[comment_content] => חמוד! אבל ממתי הכתבה?
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[comment_date] => 2017-11-13 18:13:15
[comment_date_gmt] => 2017-11-13 16:13:15
[comment_content] => היי עדי, סויה היא מרכיב די משמעותי בבישול אסייתי והטעם שלה מוסיף המון. אם העניין הוא גלוטן, יש סויה ללא גלוטן. אם מסיבה אחרת, בלית ברירה אפשר להוסיף פשוט מלח (כי הסויה גם ממליחה). בהצלחה!
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[comment_date] => 2017-11-13 17:42:25
[comment_date_gmt] => 2017-11-13 15:42:25
[comment_content] => במה אפשר להחליף את רוטב הסויה?
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[comment_author] => רחל בר אור נטורופטית
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[comment_date] => 2017-11-12 03:35:44
[comment_date_gmt] => 2017-11-12 01:35:44
[comment_content] => זה לא פאי רועים! זה סתם מאפה לא ברור.
בפאי רועים מתקיימות 3 שכבות. שכבת בסיס הינה שכבת בצק תפוחי אדמה. שכבת מילוי של ירקות מוקפצים מסוגים שונים כגון: אפונה, תירס, שעועית ירוקה, פיטריות, רצועות כרוב, פרחי כרובית, גזר. מוקפצים בבצל ותבלינים. כמובן ניתו להכין במקום 'בשר טחון טבעול' העשוי מסויה - שזו הגירסה הקלאסית. והשכבה הסוגרת הינה פירה מעורב בחצי עד 1 חבילת חמאה. לצייר שתי וערב עם מזלג ולאפות.
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[comment_date] => 2017-11-06 18:38:17
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[comment_content] => אני נוהגת לבשל עדשים שחורות ללא השריה או להשרות חומוס או שעועית לבנה ואח"כ לבשל עד לריכוך, לעבד במעבד מזון עם שום וטחינה ולאכול לתיאבון עם סלט ירקות עשיר,בריא טעים ומזין
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[comment_author] => עליזה שלום
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[comment_date] => 2017-03-14 14:20:52
[comment_date_gmt] => 2017-03-14 12:20:52
[comment_content] => ממרח עדשים כתומות שנראה וטעים כמו ממרח חומוס:
1 כוס עדשים כתומות מבושלות עד לריכוך
2 ביצים קשות
3 כפות טחינה גולמית
מלח,פלפל,כמון וקצת לימון
לטחון במערבל מזון ולהוסיף מים לפי הצורך(בערך חצי כוס)
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[comment_date] => 2017-02-07 19:21:35
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[comment_content] => ניתן לבשל כוס עדשים שחורות עד כמעט ריכוך,לסנן
במחבת לטגן כ2-3 כפות שמן בצל אחד גדול כמה שיני שום וסלסלת פטריות
לאחד במעבד מזון עם פטרוזיליה קצוצה וכ-שתי כפות טחינה
להוסיף מלח ופלפל שחור
בצירווף סלט ירקות לחם כפרי,מעדן
מזכיר כבד קצוץ
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[comment_date] => 2017-11-01 17:23:55
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[comment_content] => עליזה שלום, הגודל מופיע מעל רשימת הרכיבים. תודה על תשומת הלב!
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[comment_date] => 2017-11-01 15:15:24
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[comment_content] => רצוי לציין גודל התבנית,כרגע רואים לפי התמונה אבל זה חשוב
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[comment_date] => 2017-10-29 12:28:10
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[comment_content] => מאוד טעים מאוד משביע
מתאים לטבעונים
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[comment_date] => 2017-10-29 11:59:36
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[comment_content] => אני באמת לא מבינה את תוכן התגובות שהתחברו עם המתכון, זה לא יצא לי סופלה בכלל, לא תפח כי אין לעוגה על בסיס מה לתפוח כי אין בה לא סודה ולא אבקת אפייה ואפילו לא קמח תופח. זמן האפייה ארוך מדי ללא ספק ככה ששום סופלה לא יצא, יותר עוגה אישית.
לסופלה טוב צריך להקציף חלבונים ולקפל את השוקולד עם החמאה לבפנים ו אז להוסיף ביצים, קמח לא צריך להוסיף ואם כבר אז גג שתי כפות.
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[comment_date] => 2017-10-27 18:11:01
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[comment_content] => שלום עמיחי, מומלץ להחליף את החמאה בשמן מוצק - באותה כמות של מחמאה למשל או בשמן קוקוס, שניתן להשתמש בו בכמות מופחתת - 100-120 גרם. בהצלחה!
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[comment_date] => 2017-10-27 00:18:15
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[comment_content] => שלום.
אם רוצים רוצים במקום חמאה, להשתמש בשמן, איך ממירים את ה150 גרם?
עמיחי
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[comment_date] => 2017-10-13 01:08:57
[comment_date_gmt] => 2017-10-12 22:08:57
[comment_content] => יצא ממש טעים וטוב מתכון מוצלח ומומלץ
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[comment_date] => 2017-06-22 16:30:40
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[comment_content] => איזה כיף לשמוע!
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[comment_date] => 2017-06-21 19:01:33
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[comment_content] => יצאה לי מושלם תודההההה!!!!
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[comment_date] => 2016-11-07 05:17:27
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[comment_content] => נורית שלום, נראה כי אכן נפלה טעות, תיקנו את כמות הסוכר. תודה על ההערה
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[comment_date] => 2016-11-06 21:39:16
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[comment_content] => נפלתי על המתכון הראשון בגוגל וחבל שלא המשכתי לחפש כי לפי מה שנראה יש לכם טעות המתכון 2.5 כוסות סוכר הרס את המתכון הסוללה לא תפח ואכלתי סוכר
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[comment_date] => 2017-10-26 12:25:01
[comment_date_gmt] => 2017-10-26 09:25:01
[comment_content] => היי נעה, הסתכלי בסעיף 2 הבצל מופיע שם. שמחים שנהנית מהמנה!
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[comment_date] => 2017-02-22 22:02:29
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[comment_content] => תודה רבה! יצא טעים ממש!
במתכון הכתוב לא מופיע מתי הבצל הסגול נכנס אבל הנחתי שזה בהתחלה.
גם בלי הדג ממש נהנו מהמנה.
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[comment_content] => היי חמוטל, אפשר להחליף את הצ'ילי והסחוג בתבלינים אחרים כמו כורכום, כמון וכדומה.
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[comment_date] => 2017-10-25 21:40:05
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[comment_content] => במה אפשר לתבל במקום שבבי המילים. הילדים שלי לא נוגעים החריף....
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[comment_date] => 2017-10-18 19:24:31
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[comment_content] => מיכל שלום, צודקת, היתה טעות. במתכון יש שתי ביצים בלבד והוא תוקן בהתאם. תודה על תשומת הלב.
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[comment_date] => 2017-10-18 15:26:14
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[comment_content] => בפרוט חומרי המתכון רשום 2 ביצים ואילו בתיאור ההכנה נרשמו 3 ביצים. הכיצד?
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[comment_date] => 2017-10-15 02:54:32
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[comment_content] => אוכל הודי כן
בהודו לא לאכול אותו
תחטפו שילשולים
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[comment_date] => 2017-10-12 22:01:37
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[comment_content] => סבתא רחל הייתה משמיטה את הבצל! מטגנת אגוזי מלך, פקאן, שקדים לבנים פרוסים, שבבי שקדים,פיסטוקים קלופים (תוספת שלי). צימוקים חמוציות (תוספת שלי) משרה במים רותחים ומוסיפה בסוף למחבת עם הפיצוחים. מערבבת את הקוסקוס עם הפירות היבשים ו- שליש כוס שמן, כורכום, סוכר וקינמון. את שארית הסוכר ספוג השמן בתחתית הכוס מפזרת מעל. הכל נכנס לתנור בחום של 100 מעלות ל עשרים דקות . עד שנוצר קראסט למעלה.
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[comment_author] => סוגת
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[comment_date] => 2017-09-26 18:37:08
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[comment_content] => נוגה שלום,
כוס ושליש סולת – 265 גרם
שני שליש כוס גרישה – 133 גרם
בהצלחה!
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[comment_date] => 2017-09-24 11:06:07
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[comment_content] => שלום. רציתי לשאול לגבי המרת מידות-1/3 כוס,ו-2/3 כוס ,מהי מידת הגרם?
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[comment_date] => 2017-09-25 22:49:09
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[comment_content] => נראה נהדר
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[comment_date] => 2017-06-02 09:25:21
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[comment_content] => מצוין
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[comment_author] => Irena landoy
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[comment_date] => 2017-09-09 17:51:49
[comment_date_gmt] => 2017-09-09 14:51:49
[comment_content] => מאוד תעים. קל להכנה. תודה
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[comment_date] => 2017-09-07 00:01:48
[comment_date_gmt] => 2017-09-06 21:01:48
[comment_content] => היי סיגל, לא ניסינו אבל העגבניות כאן נותנות גם טעם וגם עסיסיות - היינו מנסים לטחון את התוכן של הקישואים שהוצאנו יחד עם מעט מים ולהוסיף לתערובת. כמובן שלהעשיר בתבלינים תמיד עוזר - אפשר להוסיף פפריקה ופפריקה מעושנת ואם רסק עגבניות בא בחשבון, גם טוב. ספרי לנו איך יצא!
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[comment_date] => 2017-09-06 11:06:09
[comment_date_gmt] => 2017-09-06 08:06:09
[comment_content] => מה ניתן להוסיף במקום העגבניות ? תיבול ??
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[comment_date] => 2017-08-29 12:36:45
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[comment_content] => עמיר שלום, תודה על ההערות, המתכון עודכן.
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[comment_date] => 2017-08-24 19:41:03
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[comment_content] => מתכון לא מקצועי וגרוע;
לא רשום כמות מכל השמנת צמחית
לא רשום מתי והיכן להוסיף את הסוכר
הג׳לטין (דגים) לא נמס לחלוטין (אולי כי גודל המכל לא היה נכון...)
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[comment_date] => 2017-08-25 12:15:56
[comment_date_gmt] => 2017-08-25 09:15:56
[comment_content] => יצא מעולה ! הילדים מאוד אהבו
הוספתי קצת שמן; היה נראה כי הפרט נשמט מהמתכון.
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[comment_date] => 2017-08-17 13:35:00
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[comment_content] => אופירה שלום, אפשר להחליף את החמאה באותה כמות של מרגרינה/מחמאה או בשמן קוקוס (ואז מומלץ להפחית את הכמות).
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[comment_date] => 2017-08-17 12:55:13
[comment_date_gmt] => 2017-08-17 09:55:13
[comment_content] => מה במקום חמאה אם רוצים פרווה?
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[comment_date] => 2017-05-07 09:55:59
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[comment_content] => פאני שלום, בדרך כלל בצק פריך מכינים במעבד מזון. אפשר גם בקערה בידיים, שימי לב שכל המרכיבים יהיו קרים לפני תחילת העבודה ובמקום תנועות לישה רגילות תפוררי את החומרים יחד. בהצלחה!
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[comment_post_ID] => 8101
[comment_author] => בן אפרים פאני
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-05-06 12:31:29
[comment_date_gmt] => 2017-05-06 09:31:29
[comment_content] => האם אפשרי ללא מיקסר
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[comment_date] => 2017-08-16 14:14:55
[comment_date_gmt] => 2017-08-16 11:14:55
[comment_content] => ג'ורג' שלום, לצערנו קצת קשה לקבוע חוקים קבועים כי זה תלוי בסוג המתכון, אבל באופן כללי כמות השמן תהיה זהה לשומן המוקשה, אלא אם מדובר בשמן קוקוס, שאז אנחנו ממליצים להשתמש ב 75% מהכמות ומטה, מכיוון שהוא מאד שומני. לגבי המרת קמח לבן, אם מדובר בקמח כוסמין אין בעיה להחליף 1:1, אם מדובר בקמח מלא לרוב מומלץ לערבב אותו עם קמח "קל" יותר כמו לבן או כוסמין, נהוג להשתמש בעד 70 אחוז קמח מלא.
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[comment_author] => ג'ורג' אדג'ג'
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[comment_date] => 2017-08-16 10:15:08
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[comment_content] => מה כמות השמן הדרושה להמרת 100 גרם מרגרינה / חמאה ?
בהמרת קמח לבן לקץ מלא או כוסמין צריך לשנות כמויות ? אם כן, מה היחס ?
1ק"ג ק.מלא = ?? ק"ג ק.מלא =??ק"ג ק.כוסמין
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[comment_date] => 2017-08-07 22:12:07
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[comment_content] => היה לי טעים! תודה.
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[comment_date] => 2017-08-01 19:15:31
[comment_date_gmt] => 2017-08-01 16:15:31
[comment_content] => טעם של כלום.
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[comment_date] => 2017-07-27 15:13:37
[comment_date_gmt] => 2017-07-27 12:13:37
[comment_content] => איתן שלום, שף שיטרית מסר שהחלקים הטחונים המוצלחים ביותר למתכון הם צלעות מס 2 או צוואר מס' 10.
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[comment_date] => 2017-07-26 10:31:39
[comment_date_gmt] => 2017-07-26 07:31:39
[comment_content] => שף יוסי שטרית שלום!
כשאתה כותב בשר בקר טחון , באיזה חלק (מספר) של בשר אתה משתמש ?
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[comment_date] => 2017-01-25 09:27:24
[comment_date_gmt] => 2017-01-25 07:27:24
[comment_content] => אפשר בהחלט להשמיט את הסוכר.
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[comment_date] => 2017-01-24 18:29:56
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[comment_content] => חבל ששמתם סוכר!
היה יכול להתאים גם לפליאו
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[comment_date] => 2017-07-23 08:53:28
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[comment_content] => יעקב שלום ותודה על תשומת הלב, המתכון תוקן.
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[comment_date] => 2017-07-23 00:41:52
[comment_date_gmt] => 2017-07-22 21:41:52
[comment_content] => בהוראות לרדד לעובי 1 ס"מ? לא נשמע הגיוני. . תתקנו ל1 מ"מ
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[comment_date] => 2017-07-16 10:51:28
[comment_date_gmt] => 2017-07-16 07:51:28
[comment_content] => האם ניתן להכניס את הלביבות לתנור במקום לטגן?
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[comment_date] => 2017-07-01 16:14:36
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[comment_content] => יעל שלום, כפי שכתוב בסעיף 1 יש לכסות את הסיר כשמנמיכים את הלהבה. מהמתכון יתקבלו כ-15 לביבות. בהצלחה!
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[comment_author] => יעל אורויטל
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[comment_date] => 2017-07-01 07:10:02
[comment_date_gmt] => 2017-07-01 04:10:02
[comment_content] => את האורז מבשלים בלי מכסה ? כמה לביבות יוצאות מהמתכון?
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[comment_date] => 2017-07-11 22:35:39
[comment_date_gmt] => 2017-07-11 19:35:39
[comment_content] => אלי שלום, במקרה של המתכון הנ"ל צריך להחליף את החמאה בשומן אחר שמתקשה בקירור - זה יכול להיות שמן קוקוס מזוכך (ללא טעם של קוקוס), שמן קוקוס לא מזוכך (שיוסיף טעם של קוקוס) או כמובן מחמאה (מרגרינה).
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[comment_author] => אלי קלפר
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[comment_date] => 2017-07-11 15:33:29
[comment_date_gmt] => 2017-07-11 12:33:29
[comment_content] => רוב המתכונים חלבי כיצד אפשר להפוך לפרווה?
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[comment_author] => לינדה מלחי
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[comment_date] => 2017-07-07 09:01:53
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[comment_content] => הכפלתי את הכמויות ..עוגיות טעימות בטירוף .
ממליצה בחום .
תודה לך נטלי ליון על המתכון .
שבת שלום יקירה.
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[comment_date] => 2017-06-30 00:20:28
[comment_date_gmt] => 2017-06-29 21:20:28
[comment_content] => טום אין עלייך נפלא ,טעים, לא עלה בדעתי לשלב בצק ואורז אני צימחונית והעשרת את מטבחי. תודה לך טום מחכה לעוד רעיונות .
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[comment_date] => 2017-06-27 18:28:20
[comment_date_gmt] => 2017-06-27 15:28:20
[comment_content] => יפה שלום, החצילים הושמטו בטעות מרשימת המרכיבים, כעת היא מלאה. תודה על תשומת הלב
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[comment_date] => 2017-06-27 08:42:52
[comment_date_gmt] => 2017-06-27 05:42:52
[comment_content] => נראה טוב
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[comment_date] => 2017-06-27 08:32:20
[comment_date_gmt] => 2017-06-27 05:32:20
[comment_content] => כמה חצילים צריך
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[comment_author] => Ester Ben-Dror
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[comment_date] => 2017-02-25 09:47:40
[comment_date_gmt] => 2017-02-25 07:47:40
[comment_content] => הרעיון נהדר!!!
נראה כל כך טעעעיייים !!!!
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[comment_date] => 2017-06-22 16:27:31
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[comment_content] => אתי שלום, תודה על ההערה, הבשר נשמט מרשימת המרכיבים. תיקנו את המתכון.
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[comment_author] => אתי סבח
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[comment_date] => 2017-06-21 08:19:32
[comment_date_gmt] => 2017-06-21 05:19:32
[comment_content] => לא ראיתי במרכיבים בשר? איזה בשר? וכמה?
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[comment_date] => 2016-09-17 16:08:07
[comment_date_gmt] => 2016-09-17 13:08:07
[comment_content] => המתכון מצוין. כולם אוהבים. עם זאת, אני מעדיפה לקנות שעועית חומה מבושלת קפואה.
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[comment_date] => 2016-07-20 19:49:12
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[comment_content] => המתכון האהוב עלי!
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[comment_date] => 2017-06-22 10:49:46
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[comment_content] => גם אני שמה בטטה במקום דלעת. תמיד יוצא מהמם.
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[comment_date] => 2016-12-20 18:33:35
[comment_date_gmt] => 2016-12-20 16:33:35
[comment_content] => ממש טעים. שמתי בטטה במקום דלעת
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[comment_date] => 2017-06-20 18:42:09
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[comment_content] => תודה על ההערה ועל המחמאה :-)
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[comment_date] => 2017-06-20 09:38:37
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[comment_content] => יש טעות במתכון, כתוב במרכיבים 1 חלבה בקום חלה.
וחוץ מזה נשמע יאמיייי
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[comment_date] => 2017-06-20 18:41:41
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[comment_content] => יעלה שלום, ניתן להחליף אך זה מן הסתם ישפיע גם על הטעם. אם הכנת, ספרי לנו איך יצא!
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[comment_date] => 2017-06-19 15:08:53
[comment_date_gmt] => 2017-06-19 12:08:53
[comment_content] => אפשר להחליף קמח תירס בקמח עדשים אדומות?
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[comment_date] => 2016-12-11 12:25:27
[comment_date_gmt] => 2016-12-11 10:25:27
[comment_content] => אפשר להחליף את הטריאקי בתערובת של רוטב סויה ומעט סילאן או דבש.
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[comment_date] => 2016-12-09 11:25:10
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[comment_content] => האם במקום רוטב טריאקי אפשר לשים תבלין אחר, אם כן איזה?
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[comment_content] => הולכת להכין...
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[comment_date] => 2017-06-12 18:47:00
[comment_date_gmt] => 2017-06-12 15:47:00
[comment_content] => חנה שלום, אפשר להחליף ביוגורט סויה או בטופו משי (טופו רך מאד, במרקם כמו של שמנת חמוצה). אפשר גם לנסות להחליף ברסק תפוחים ללא תוספת סוכר.
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[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-06-12 15:16:59
[comment_date_gmt] => 2017-06-12 12:16:59
[comment_content] => מה אפשר להחליף את השמנת החמוצה אם רוצים פרווה?
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[comment_author_url] => http://
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[comment_date] => 2016-11-28 23:55:58
[comment_date_gmt] => 2016-11-28 21:55:58
[comment_content] => אני הולכת לנסות את העוגה. תודה
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2017-06-09 05:57:54
[comment_date_gmt] => 2017-06-09 02:57:54
[comment_content] => הדבר החשוב ביותר לא הוזכר. חייבים לפחות 5-6 שקדים מרים לריח וטעם ,אם לא כן זה לא מרציפן
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[comment_date] => 2017-06-03 12:17:16
[comment_date_gmt] => 2017-06-03 09:17:16
[comment_content] => מלי שלום, לצערנו אנחנו לא מכירים מוצר מקומי כזה. את החיטה עצמה ניתן לרכוש בסדרת 10 דקות של סוגת. תודה על ההתעניינות!
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[comment_date] => 2017-06-03 10:15:19
[comment_date_gmt] => 2017-06-03 07:15:19
[comment_content] => היכן ניתן לקנות קמח קמוט?
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[comment_date] => 2017-05-30 16:11:53
[comment_date_gmt] => 2017-05-30 13:11:53
[comment_content] => זה מה שנקרא בסטיל אבל לא צריך פפריקה בשום אופן כמו כן גם צימוקים לא. ובמילוי בשר ביצה קשה? עניין של טעם
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[comment_date] => 2017-05-30 08:45:41
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[comment_content] => שמרית שלום, ניתן לאפות ב-180 מעלות כ-5 דקות מכל צד, תלוי בתנור. מומלץ להניח על נייר אפייה משומן ולזלף שמן זית מלמעלה לפני האפייה. בהצלחה!
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[comment_date] => 2017-05-29 20:50:22
[comment_date_gmt] => 2017-05-29 17:50:22
[comment_content] => האם אפשר לאפות בתנור ואם כן כמה מעלות וזמן?
תודה ?
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[comment_date] => 2016-12-29 01:01:12
[comment_date_gmt] => 2016-12-28 23:01:12
[comment_content] => הגבינה זה הקוטג' שמופיע במרכיבים.
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[comment_date] => 2016-12-26 17:49:10
[comment_date_gmt] => 2016-12-26 15:49:10
[comment_content] => איפה גבינה?רשום לביבות ברוקולי וגבינה
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[comment_date] => 2017-05-29 22:54:09
[comment_date_gmt] => 2017-05-29 19:54:09
[comment_content] => הכנתי , יצא טעים !!! במקום בולגרית מגורת שמתי בולגרית למריחה עם חציל של ״גד״ זה נתן טעים מדהים.
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[comment_date] => 2017-05-26 08:35:26
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[comment_content] => מעולה
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[comment_date] => 2017-05-16 00:10:29
[comment_date_gmt] => 2017-05-15 21:10:29
[comment_content] => אורית שלום, אפשר בהחלט, גם אחרי האפיה. בהצלחה!
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[comment_date] => 2017-05-15 09:40:11
[comment_date_gmt] => 2017-05-15 06:40:11
[comment_content] => שלום
האם ניתן להקפיא את ההמבורגר לפני האפייה? (על מנת להכין מראש כמות ולהפשיר ולהכין בכל פעם כמות הדרושה לי)
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[comment_date] => 2017-05-07 09:53:48
[comment_date_gmt] => 2017-05-07 06:53:48
[comment_content] => סנדרה שלום, זה כתוב בפתיח למתכון - תבנית בקוטר 24 ס"מ. יום נהדר
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[comment_date] => 2017-05-06 13:23:50
[comment_date_gmt] => 2017-05-06 10:23:50
[comment_content] => היה טוב לדעת גם איזה גודל תבנית מתאים
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[comment_date] => 2017-05-04 19:50:54
[comment_date_gmt] => 2017-05-04 16:50:54
[comment_content] => עליזה שלום, הסיבה שלא עושים זאת היא מכיוון שקוביות הדלעת עלולות להתקבל מאד רכות ולהימעך לתוך האורז. אם זה לא מפריע לך, את מוזמנת לנסות ולספר לנו איך יצא!
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[comment_date] => 2017-05-04 10:27:05
[comment_date_gmt] => 2017-05-04 07:27:05
[comment_content] => טעים וקל להכנה. אפשר לבשל את בטטה עם האורז?
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[comment_date] => 2017-05-04 19:46:23
[comment_date_gmt] => 2017-05-04 16:46:23
[comment_content] => אביגיל שלום, השמן צריך להיות עמוק מספיק בשביל שהאגוזים ינועו בו. אם את מטגנת בווק, השתמשי בערך בכוס שמן. בהצלחה!
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[comment_date] => 2017-05-03 09:37:08
[comment_date_gmt] => 2017-05-03 06:37:08
[comment_content] => "שמן לטיגון" כמה (כמות) שמן??????
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[comment_date] => 2017-04-24 15:13:39
[comment_date_gmt] => 2017-04-24 12:13:39
[comment_content] => מתכון מעולה!
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[comment_date] => 2017-04-22 21:43:16
[comment_date_gmt] => 2017-04-22 18:43:16
[comment_content] => אני מחפש מישהו קל ומהיר
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[comment_date] => 2017-04-21 11:34:55
[comment_date_gmt] => 2017-04-21 08:34:55
[comment_content] => תודה על ההערה, המתכון תוקן.
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[comment_author] => ליאורה ויסלברג
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[comment_date] => 2017-04-19 22:42:36
[comment_date_gmt] => 2017-04-19 19:42:36
[comment_content] => באופן ההכנה רשום להוסיף טחינה אך באף מקום לא מצוינת הכמות, תודה
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[comment_date] => 2017-04-21 11:32:22
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[comment_content] => בהחלט, אם כי המרקם וכמובן גם הטעם יהיו שונים
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[comment_date] => 2017-04-20 22:23:38
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[comment_content] => האם ניתן להכין ממרח זה בעדשים אדומות (כתומות)?
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[comment_date] => 2017-04-20 19:28:26
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[comment_content] => Ахуительниший хумус вышел!!! Спасибо сугат
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[comment_date] => 2017-04-19 08:36:36
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[comment_content] => מרק מצויין
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[comment_content] => מרק ליגה ????
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[comment_date] => 2017-03-25 17:06:09
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[comment_content] => מרק טעים מאד!!
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[comment_date] => 2017-04-17 11:29:02
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[comment_content] => מדהימה. משתבחת עם הזמן (שמרתי שבוע שלם). לא לוותר על התבלינים. אישית השתמשתי בחצי מכמות החמאה. 5 כוכבים.
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[comment_date] => 2017-04-16 21:13:52
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[comment_content] => עוגה מעולה , הכנתי ללא התבלינים.
חשוב! תבנית 22 קטנה מדי
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[comment_date] => 2017-04-04 19:57:04
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[comment_content] => אפרת שלום, הוראות ההכנה כתובות במדוייק על האריזה. באופן כללי, מוסיפים מעט שמן ומים רותחים ומשהים מספר דקות עד שהקוסקוס מוכן. בהצלחה!
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[comment_date] => 2017-04-04 17:03:29
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[comment_content] => איך מכינים את הקוסקוס ?
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[comment_date] => 2017-04-01 22:52:31
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[comment_content] => כתוב בסעיף 2
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[comment_date] => 2016-08-15 18:00:27
[comment_date_gmt] => 2016-08-15 15:00:27
[comment_content] => שכחתם לציין מתי מוסיפים את גרגרי החומוס
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[comment_date] => 2017-03-25 18:02:03
[comment_date_gmt] => 2017-03-25 15:02:03
[comment_content] => המתכון מדוייק אבל במקרה כזה היינו מנסים להמיס עוד שוקולד ולהוסיף לקרם שלא התגבש. לטרוף הכל יחד ולקרר שוב.
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[comment_date] => 2017-03-23 19:56:05
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[comment_content] => העוגיות מיוחדות
אבל הקרם שוקולד לא ניהיה קרם אחרי לילה שלם..
מה עושים
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[comment_date] => 2017-03-22 23:31:31
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[comment_content] => שרה שלום, קשה לדעת בוודאות - זה יכול להיות משך האפייה או חום התנור, העיקר זה שהמרקם יהיה מוצלח והבצק אפוי מספיק.
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[comment_date] => 2017-03-21 17:15:32
[comment_date_gmt] => 2017-03-21 15:15:32
[comment_content] => העוגיות יצאו לי בהירות,למה??
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[comment_date] => 2017-03-24 17:05:53
[comment_date_gmt] => 2017-03-24 14:05:53
[comment_content] => נראה מעניין הולכת להכין לפסח
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[comment_date] => 2017-03-16 20:05:47
[comment_date_gmt] => 2017-03-16 18:05:47
[comment_content] => לאה שלום, ניתן להחליף את השמנת המתוקה בקרם קוקוס או בשמנת צמחית.
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[comment_date] => 2017-03-15 19:17:35
[comment_date_gmt] => 2017-03-15 17:17:35
[comment_content] => במה אפשר להחליף את השמנת המתוקה?
אני מעונינת שזה יהיה פרוה
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[comment_date] => 2017-03-12 13:27:16
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[comment_content] => טעים אבל חסר משהו
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[comment_date] => 2017-03-02 10:53:16
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[comment_content] => מיוחד!
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[comment_date] => 2017-02-25 17:35:32
[comment_date_gmt] => 2017-02-25 15:35:32
[comment_content] => זה לא רוטב בולונז אלה מלאנז
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[comment_date] => 2016-11-10 09:08:35
[comment_date_gmt] => 2016-11-10 07:08:35
[comment_content] => אורז עם פסטה? חחח..
מה אתה, ממוצא עיראקי?
אצלם (משפחתו של בעלי) אוכלים אורז עם פיתה..
לדעתי לא מתאים :-)
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[comment_date] => 2016-10-24 19:20:55
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[comment_content] => בהחלט!
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[comment_date_gmt] => 2016-10-21 06:03:18
[comment_content] => יילך טוב גם עם אורז?
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[comment_date] => 2016-10-21 08:31:51
[comment_date_gmt] => 2016-10-21 05:31:51
[comment_content] => ארוחה בריאה וטעימה ממולץ
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[comment_date] => 2016-10-20 16:17:43
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[comment_content] => ראי למעלה, כתוב במרכיבים להשתמש בכוס אחת של עדשים ירוקות. בהצלחה!
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[comment_date] => 2016-10-19 20:06:10
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[comment_content] => לא כתוב את כמות העדשים
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[comment_date] => 2017-02-23 18:44:13
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[comment_content] => איין קשר בין המתכון למציאות.
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[comment_date] => 2017-02-08 15:18:10
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[comment_content] => קארין שלום, זמן ההכנה המומלץ הוא אכן 40 דקות. במתכון הזה השף צ'רלי פדידה העדיף את האורז מעט יותר נגיס ובישל זמן קצר יותר. אנו ממליצים לטעום אחרי 30 דקות ולהחליט אם להמשיך בבישול או שהאורז לטעמך במרקם זה.
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[comment_date] => 2017-02-07 17:16:37
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[comment_content] => רשמתם שזמן בישול האורז הוא 30 דקות, אבל המתכון של האורז לבד רשמתם שצריך לבשל 40 דקות . מה הנכון?
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[comment_date] => 2017-02-01 09:30:52
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[comment_content] => יהודה שלום, תודה על ההערה, המתכון תוקן.
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[comment_date] => 2017-01-29 16:11:23
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[comment_content] => איך מכינים את המנה?
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[comment_content] => יורי שלום, ראה במתכון הכתוב אפשרות להגיש את העגבניות עם טחינה, מה שהופך את המתכון לטבעוני לחלוטין. בתיאבון!
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[comment_content] => גבינת עזים זה לא טבעוני
בבקשה לדייק
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[comment_date] => 2017-01-07 18:13:53
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[comment_content] => אורז מלא סוגת עומד בכל התקנים של משרד הבריאות.
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[comment_date] => 2016-08-02 08:03:15
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[comment_content] => מעניין,כי משרד הבריאות הודיע שבאורז מלא יש כמויות גדולות של ארסן והוא מסוכן לבריאות ואף ממליץ להמנע מלאכול אורז מלא.
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[comment_date] => 2017-01-03 19:52:02
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[comment_content] => הוספתי לתערובת שבסיר ממרח פסטו.
הוסיף טעם מאוד עדין ונעים
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[comment_date] => 2017-01-02 15:39:56
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[comment_content] => טעים מאוד אפילו בלי העגבניות שרי
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[comment_content] => אם אין מספיק מים בסיר ניתן להוסיף עוד מים, רצוי רותחים.
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[comment_date] => 2017-01-01 01:48:13
[comment_date_gmt] => 2016-12-31 23:48:13
[comment_content] => לפי הוראות ההכנה מוסיפים את המים אחרי אידוי הסופריטו. אחרי הרתיחה מוסיפים עוד כמות גדולה של מרכיבים נוספים.
איך אפשר לדעת מראש כמה מים צריך כדי שיכסו את הכל?
אפשר להוסיף אחרי הוספת המרכיבים עוד מים?
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[comment_content] => דורית שלום, עד לכיסוי או מעט יותר.
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[comment_date] => 2016-12-26 15:33:05
[comment_date_gmt] => 2016-12-26 13:33:05
[comment_content] => כמה מים?
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[comment_date] => 2016-12-29 01:02:38
[comment_date_gmt] => 2016-12-28 23:02:38
[comment_content] => רחל שלום, כ-300 גרם גרירי תירס מבושלים.
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[comment_date] => 2016-12-27 14:35:18
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[comment_content] => אכין עם תירס סנפרוסט - מה הכמות?
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[comment_date] => 2016-12-27 10:00:59
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[comment_content] => הלביבות מושלמות :)
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[comment_date] => 2016-12-26 15:29:04
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[comment_content] => המתכונים לא נשמרים לי באותו מחשב. לא ניסיתי בכלל במחשב אחר.
תודה על הבדיקה שלכם ואני מקווה שיסתדר ןאוכל לשמור את המתכונים שאהבתי (יש רבים כאלה!)
תודה
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[comment_date] => 2016-12-20 09:54:27
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[comment_content] => דורית שלום, לגבי ספר המתכונים - ניתן להשתמש בו מאותו מחשב בלבד, כלומר הוא שומר את המתכונים בזיכרון של המחשב שלך. אם את נכנסת לאחר מכן ממחשב אחר, המתכונים אכן לא יופיעו.
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[comment_date] => 2016-12-19 17:14:43
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[comment_content] => דורית שלום, אין במרק בטטות, נתקן את הטעות. לגבי ספר המתכונים - אנו בודקים את העניין. תודה
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[comment_date] => 2016-12-19 00:34:36
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[comment_content] => ברשימת המרכיבים אין בטטות ואילו באופן ההכנה יש בטטות.
מה מהשניים נכון?
אם יש בטטות...אז כמה?
מדוע המתכונים שאני שומרת נעלמים מספר המתכונים שלי?
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[comment_date] => 2016-12-25 17:56:58
[comment_date_gmt] => 2016-12-25 15:56:58
[comment_content] => תודה על ההערה, המתכון תוקן.
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[comment_date] => 2016-12-24 11:35:47
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[comment_content] => בגוף המתכון מוזכר שימוש בחומוס.לא ברור אם הכוונה לגרגרים, מושרים או משימורים, והחומוס בכלל אינו מוזכר ברשימת המרכיבים.
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[comment_date] => 2016-12-24 13:17:36
[comment_date_gmt] => 2016-12-24 11:17:36
[comment_content] => יצא כל כך טעים! תודה רבה על המתכון
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[comment_date] => 2016-12-22 22:17:41
[comment_date_gmt] => 2016-12-22 20:17:41
[comment_content] => אסף שלום, המוצר נמכר ברשתות השיווק ולצערנו לא דרך האינטרנט.
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[comment_date] => 2016-12-21 13:17:00
[comment_date_gmt] => 2016-12-21 11:17:00
[comment_content] => איפה ניתן לרכוש ? האם זמין לרכישה באינטרנט
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[comment_date] => 2016-12-22 22:17:04
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[comment_content] => יגאל שלום, נהדר - מציעים לך להיכנס למאגר המתכונים שלנו באתר, יש שם המון מתכוני לחם כולל סרטוני הדרכה מפורטים. בהצלחה!
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[comment_author] => יגאל בו ר
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[comment_date] => 2016-12-21 08:25:42
[comment_date_gmt] => 2016-12-21 06:25:42
[comment_content] => אני לא יודע איך מכינים בצק ללחם ואיך אופים בתנור.
אני מעוניין בהדרכה. אני גמלאי התעשייה האווירית לישראל. ב 77 ואוהב דברים טעמים ולצחוק הרבה.
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[comment_date] => 2016-12-22 13:23:57
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[comment_content] => יצא נפלא - תודה
הוספתי גרגרי חומוס וחיטה
הסתבכתי עם 10 כוסות ציר בשר
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[comment_date] => 2016-12-12 14:54:47
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[comment_content] => פחות מומלץ. היא הרבה יותר נוזלית ותפגע במרקם.
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[comment_date] => 2016-12-12 00:22:31
[comment_date_gmt] => 2016-12-11 22:22:31
[comment_content] => האם אפשר לשים גבינה לבנה במקום גבינה צהובה?
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[comment_date] => 2016-12-09 08:15:38
[comment_date_gmt] => 2016-12-09 06:15:38
[comment_content] => יוכי שלום, המתכון לפוקצ'ה אחת גדולה.
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[comment_date] => 2016-12-08 14:37:53
[comment_date_gmt] => 2016-12-08 12:37:53
[comment_content] => שאלה:
כמה יחידות יצאו לי מהכמות הזו?
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[comment_date] => 2016-12-03 19:26:03
[comment_date_gmt] => 2016-12-03 17:26:03
[comment_content] => ישנה רשימת חומרים נפרדת לקראמבל מתחת לחומרי העוגה.
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[comment_date] => 2016-12-02 07:38:57
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[comment_content] => הקרמבל ממה מכינים אותו. כל המוצרים כבר בתוך התערובת.
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[comment_date] => 2016-10-08 09:33:19
[comment_date_gmt] => 2016-10-08 06:33:19
[comment_content] => העוגה מוצלחת טעימה ברמות תודה
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[comment_date] => 2016-12-03 19:25:15
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[comment_content] => אפשר להוסיף עוד שיבולת שועל במקום, אך המרקם יהיה מעט יותר דחוס. אפשר גם להחליף בסוגי קמחים שונים.
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[comment_date] => 2016-12-03 15:33:49
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[comment_content] => מה אפשר לשים במקום פירורי לחם ?
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[comment_author] => אסתי ברין
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[comment_date] => 2016-12-02 13:30:17
[comment_date_gmt] => 2016-12-02 11:30:17
[comment_content] => המתכונים באתר מרובים ומעניינים . מדוע אי אפשר לשלוח ל-whatsapp? לא הצלחתי לשלוח ל email שלי. תשתדלו בבקשה לציין בכל מתכון את כמות המנות. תודה?
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[comment_date] => 2016-11-29 22:15:17
[comment_date_gmt] => 2016-11-29 20:15:17
[comment_content] => ניתן להחליף בקרם קוקוס.
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[comment_date] => 2016-11-29 21:04:16
[comment_date_gmt] => 2016-11-29 19:04:16
[comment_content] => איך הופכים את העודה לפרווה?
האם במקום שמנת מתוקה ניתן לשים מיץ תפוזים?
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[comment_date] => 2016-11-24 08:31:36
[comment_date_gmt] => 2016-11-24 06:31:36
[comment_content] => זה לא נקרא עטייף, זה נקרה קטאיף قطايف
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[comment_date] => 2016-11-23 18:38:57
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[comment_content] => מתכון נפלא !!!
תודה
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[comment_date] => 2016-11-16 09:15:56
[comment_date_gmt] => 2016-11-16 07:15:56
[comment_content] => עקרונית כן, היינו משתמשים באיטריות חיטה כגון איטריות אודון.
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[comment_date] => 2016-11-14 21:07:13
[comment_date_gmt] => 2016-11-14 19:07:13
[comment_content] => אפשר להכין עם אטריות מוכנות?
אם כן, איזה?
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[comment_date] => 2016-11-16 08:47:05
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[comment_content] => בהחלט כן, תודה על ההערה, המתכון תוקן.
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[comment_date] => 2016-11-15 09:15:02
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[comment_content] => שלום.
לא מבשלים את האורז לפני הכנת התערובת ללביבות?
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[comment_date] => 2016-11-14 14:02:22
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[comment_content] => הי מאיר, כן בוודאי שאפשר. מרקם העוגה יהיה יותר עדין, שונה מהמרקם המחוספס של העוגה כאן, כמו בעוגת סולת
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[comment_date] => 2016-11-08 11:32:46
[comment_date_gmt] => 2016-11-08 09:32:46
[comment_content] => האם ניתן להחליף את הקוסקוס עם סולת ואם כן מה היחס
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[comment_date] => 2016-11-07 05:15:39
[comment_date_gmt] => 2016-11-07 03:15:39
[comment_content] => דורותקה שלום וסליחה על אי ההבנה במתכון, הוספנו שלב של בישול הקינואה. תודה על ההערה.
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[comment_date] => 2016-11-06 00:17:06
[comment_date_gmt] => 2016-11-05 22:17:06
[comment_content] => כוס הקינואה נמדדת לפני או אחרי הבישול?
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[comment_date] => 2016-11-04 16:22:58
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[comment_content] => הכנתי את המתכון יצא נהדר
השלב האחרון מס 8 צריך להיות בתנור לדעתי
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[comment_date] => 2016-10-06 11:45:09
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[comment_content] => מומלץ.
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[comment_date] => 2016-10-06 11:44:44
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[comment_content] => ב-180 מעלות. נתקן במתכון, תודה!
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[comment_date] => 2016-10-04 00:19:58
[comment_date_gmt] => 2016-10-03 21:19:58
[comment_content] => בכמה מעלות צריך לאפות את הבצק?
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[comment_date] => 2016-10-03 20:29:58
[comment_date_gmt] => 2016-10-03 17:29:58
[comment_content] => האם לשמור את העוגה המקרר?
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[comment_date] => 2016-10-01 19:50:37
[comment_date_gmt] => 2016-10-01 16:50:37
[comment_content] => מתכון מצוין, עשיתי אותו כבר עשרות פעמים
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[comment_date] => 2016-09-11 19:29:36
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[comment_content] => בהחלט
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[comment_date_gmt] => 2016-09-11 08:12:41
[comment_content] => האם אפשר להכין יום מראש ולחמם לפני ההגשה?
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[comment_date] => 2016-09-07 16:19:25
[comment_date_gmt] => 2016-09-07 13:19:25
[comment_content] => צודקת, זה חסר במתכון! את שיני השום מכניסים לרוטב יחד עם המים ושאר החומרים בשלב 4. נתקן את המתכון, תודה!
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[comment_date] => 2016-09-02 18:37:43
[comment_date_gmt] => 2016-09-02 15:37:43
[comment_content] => מה עושים עם השום?
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[comment_date] => 2016-09-10 18:15:07
[comment_date_gmt] => 2016-09-10 15:15:07
[comment_content] => זה כמובן עניין של טעם, אפשר בהחלט להפחית בכמויות.
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[comment_date] => 2016-09-08 08:35:51
[comment_date_gmt] => 2016-09-08 05:35:51
[comment_content] => כמות התבלינים מוגזמת
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[comment_date] => 2016-09-10 18:13:49
[comment_date_gmt] => 2016-09-10 15:13:49
[comment_content] => נקניקיות מבשלים פשוט בשפע מים.
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[comment_post_ID] => 1186
[comment_author] => גלית דרעי
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2016-08-30 01:07:36
[comment_date_gmt] => 2016-08-29 22:07:36
[comment_content] => נראה מעולה! אם רוצים פתיתים בנפרד. כמה מים צריך לשים רק בנקניקיות ? תודה
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[comment_author] => שיר
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2016-09-02 13:14:03
[comment_date_gmt] => 2016-09-02 10:14:03
[comment_content] => מעולההה וקל תודה
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[comment_ID] => 76
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[comment_author] => מוטי ששון
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2016-08-29 22:54:21
[comment_date_gmt] => 2016-08-29 19:54:21
[comment_content] => מנה הורסת ממסעדה מדהימה, כל חודש , כל פעם שיש אורחים אנחנו שם.
לכל אחד יש משהו מדהים לאכול,
כייף.
המתכון מצויין , ממליץ לנסות
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[comment_post_ID] => 3353
[comment_author] => אורלי שורץ
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2016-08-25 12:07:26
[comment_date_gmt] => 2016-08-25 09:07:26
[comment_content] => תודה. המתכון קל נהדר וקל להכנה
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[comment_author] => ליאם גמון
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2016-08-18 23:36:04
[comment_date_gmt] => 2016-08-18 20:36:04
[comment_content] => מתכון מעולה כל הכבוד סוגת אין עליכם!!!! כל הכבוד! ליאם גמון
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[comment_author] => עדי
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2016-08-11 10:49:41
[comment_date_gmt] => 2016-08-11 07:49:41
[comment_content] => ניסיתי את המתכון, יצא נורא. מאפה שטוח בטעם ביצה.
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[comment_author] => מתן
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2016-07-11 11:39:46
[comment_date_gmt] => 2016-07-11 08:39:46
[comment_content] => יצא מעולה!
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[comment_post_ID] => 5492
[comment_author] => מתן
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[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[comment_date] => 2016-07-10 12:36:56
[comment_date_gmt] => 2016-07-10 09:36:56
[comment_content] => שווה גם להכניס טבסקו
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