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_ID] => 3523
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[comment_author] => סוגת
[comment_author_email] => [email protected]
[comment_author_url] =>
[comment_author_IP] => 2a00:a040:19a:4743:f011:9ee8:a78f:fd25
[comment_date] => 2021-02-08 20:44:36
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[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_ID] => 3516
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[comment_author] => ליאת
[comment_author_email] => [email protected]
[comment_author_url] => http://
[comment_author_IP] => 127.0.0.1
[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_author] => תהילה הדאיה
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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_author] => גל
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[comment_author_url] => http://
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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?
[comment_karma] => 0
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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_author_IP] => 127.0.0.1
[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_author_IP] => 127.0.0.1
[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?
[comment_karma] => 0
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[comment_author] => שירז לנקרי
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[comment_author_IP] => 127.0.0.1
[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_author] => סוגת
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[comment_date] => 2017-12-04 21:40:36
[comment_date_gmt] => 2017-12-04 19:40:36
[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
[comment_date_gmt] => 2017-12-04 08:44:04
[comment_content] => היי, האם אפשר במקום אגוזים-להוסיף נטיפי שוקולד ציפס למתכון?
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[comment_date] => 2021-10-06 17:46:57
[comment_date_gmt] => 2021-10-06 14:46:57
[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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