Apeka-filled Garlic & Thyme Bread

A couple of weeks ago I tried out some Garlic n Thyme Pull Apart Bread-recipe from an interesting recipe website called Pepper Bowl.

Garlic-Thyme-Pull-Apart-BreadThe original Garlic n Thyme Pull Apart Bread

It turned out very delicious and a couple of days ago I decided to use this recipe as inspiration for bread filled with apeka.

The whole thing started with some minor kitchen disaster though… I left the yeast alone with itself for a little too long and it turned into some foamy blob, trying to take over my kitchen.

Yeast ExplosionThe Yeast Blob.

Surprisingly this was in no way detrimental to the outcome of the bread – on the contrary: I would definitely put this bread on the top ten list of the most delicious things I ever ate.


Looks yummy, tastes yummy.

This bread was delicious beyond imagination. We ate the whole bread at once, and if it had been twice as big, we’d still have eaten it at once (and if I’d had the chance, I’d have eaten it all alone:)).

ka-Filled-Pull-Apart-BreadFluffy, creamy, spicy, soft and so delicious…

Ok, so here we go:


  • 400g flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 teaspoons dry yeast
  • ca 250ml lukewarm water
  • 3 tablespoons olive oil
  • 2 teaspoons thyme
  • 6 garlic cloves (minced)
  • 200g apeka


  • put yeast, sugar and 50ml warm water in a *large bowl*, stir and let rest for 20 minutes (alternatively put everything in a *small cup* and scratch yeasty foam from kitchen counter after 20 minutes)
  • add flour, salt and the rest of the water and knead either with your hands or with a dough hook for several minutes (add more flour/water if the dough is too dry or moist)
  • briefly heat your oven at minimum temperature, then turn if off again (mine is 50°C – the oven shouldn’t be turned on long enough to reach 50°C, it’s only supposed to be cosy warm for the dough)
  • put the bowl in the warm (not hot!!) oven for 60-90 minutes
  • slowly heat olive oil in a pan and add thyme and garlic

ka-Filled-Pull-Apart-BreadGarlic and thyme in olive oil.

  • roast for a couple of minutes at low temperature, stir occasionally
  • remove  pan and let oil-garlic-thyme-mixture cool off
  • remove dough from oven and knead again for some minutes
  • grease a casserole or baking tray
  • also brush your working surface with oil
  • take a chunk of dough with slightly oily hands, pull it long and flatten it (I used a rolling pin)

ka-Filled-Pull-Apart-Bread Two types of apeka, thyme-garlic-olive-oil and dough.

  • put chunks of apeka on the top half of the dough (I guess you could also shape lots of little dumplings, but this method is less work). I used two different kindes of apeka: both use agar agar for the jelly texture, the light one contains coconut milk and glutinous rice flour and is rather solid, the dark one contains soy cream and corn starch and is of creamy consistency.

ka-Filled-Pull-Apart-BreadFolded up and brushed with oil.

  • Fold the dough to cover the apeka and press the edges together, brush with garlic-thyme-olive-oil-mixture.


Tightly packed.

  • Fold and brush the dough chunk until it fits your casserole or baking tray.
  • Repeat with the rest of the dough until all of it is used up.
  • Brush top with garlic-thyme-olive-oil-mixture.

ka-Filled-Pull-Apart-BreadSomewhat messy… – I didn’t really follow some master plan here, as you can see.

  • Briefly heat your oven again at minimum temperature, so that it’s cosy warm again, then turn it off.
  • Put the dough in the warm (not hot!) oven and let rest for another 30 minutes.

ka-Filled-Pull-Apart-BreadAfter the second rise – fluffy!

  • Now preheat the oven to 180°C/360°F while the bread is waiting outside. This should take another 10-15 minutes
  • Then put the bread in the oven and bake for ca. 20 minutes, until the crust turns golden.
  • You can do the toothpick test to make sure the bread is done – if it gets to dark, but still isn’t done, put tin foil on top and bake a little longer.


That’s what it’s supposed to look like!

  • You can brush the top with some more oil of you like.
  • Tastes best served hot!

ka-Filled-Pull-Apart-Bread    This tray was eaten empty by two persons within minutes.

While the preparation of this bread does take some time and effort, it is definitely worth it.This bread had ca 2020kcals (but it was worth every single one!).

ka-Filled-Pull-Apart-Bread Yummy!


Potato Lángos

This is a recipe for a potato lángos, at least some variant of it.

Lángos is a popular and very delicious hungarian bread, usually made from flour, water, salt and yeast only, deep fried in oil and brushed with garlic, but when I stumbled over a recipe containing potatos as well, I tried it out and really liked it.

Of course it isn’t deep-fried either, as I have never deep-fried anything in my whole life, and don’t have any plans of changing that – just the thought of eating something that had a bath in fat is one of the most off-putting thoughts I can imagine (I can do with frying in a pan with a little oil though).

However, as my stove is still broken, that was not an option anyway. But as my microwave includes a griller, here is the microwave/grill variant of my potato lángos.


  • 300g potatos
  • 200g wheat flour
  • 1 tablespoon dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 150ml lukewarm water
  • some oil
  • garlic or elephant garlic, (pulp, powder, grated, crushed or a mixture of all of these)


  • boil potatos (yes, you can boil potatos in the microwave, just put them in a bowl with some water)
  • meanwhile, mix flour, yeast, salt, sugar and water thoroughly
  • peel potatos and mash or rice them
  • add potatos to dough, mix again and let rest for 30 minutes

  • brush a piece of tin foil with some oil
  • now the tricky part: the dough is extremely sticky, so to be able to form flat pieces, you need to brush your hands with oil too
  • take a pice of dough about the size of a fist, flatten it until it has the size of a splayed hand and put it on the tin foil

  • grill each lángos for about 7-8 minutes, until the surface gets brown spots, then turn around and grill for another 6 minutes or so
  • when the lángos is done, brush it generously with garlic and eat while its hot

The dough should suffice for 5 lángos, each having ca. 200 kcals.

Don’t forget to keep away from civilisation for 2 or 3 days, until garlic odor has volatilized.

Wholemeal Pasta and Pesto

I had never been a fan of pesto, mostly because I had never eaten it, as I found the idea of mashed basil on pasta somewhat off-putting.

However, a while ago I was in possession of a basil plant in a pot and a not much used mortar and pestle, and so I decided, to give it a try – and I LOVED it. It’s simple, quick and very tasty.

So here’s my recipe for pesto (for 1 person):



  • 50g wholemeal pasta
  • water
  • salt


  • 3 tablespoons of pine nuts
  • 1/2 bulb of elephant garlic, grated (alternatively 1 clove of garlic)
  • 12-15 leaves of fresh basil
  • 1/2 teaspoon of dried oregano (I never get my hands on fresh one)
  • 1 teaspoon olive oil
  • 1 level teaspoon nutritional yeast
  • salt
  • peper



  • boil water, add salt, cook pasta


  • pestle the pine nuts
  • add basil and oregano, pestle until you got some kind of creamy paste
  • add garlic and keep pestling
  • mix in olive oil
  • add the spices
  • finally, add a tablespoon of the water you cooked the pasta in


Today I made lasagna.


  • 500g lasagna sheets
  • 200g apeka

for the tomato sauce:

  • 500g tomato purée
  • 25g tvp
  • 1 soup cube
  • 1/2 bulb of elephant garlic or 1-2 cloves of garlic
  • basil
  • oregano
  • salt, pepper

for the Béchamel sauce:

  • 2 tablespoons oil
  • 2 tablespoons flour
  • 1 tablespoon nutritional yeast
  • 100ml water
  • 250ml soy milk
  • salt, pepper, nutmeg


  • crush or grate garlic
  • mix water and soy milk
  • preheat oven to 180° C/350°F


the sauces should be made simultaniously

tomato sauce:

  • put sieved tomatoes in pot and heat
  • add soup cube and TVP, stir
  • add garlic and spices
  • let simmer until TVP is soaked and soft, stir occasionally

Béchamel sauce:

  • put 2 tablespoons of oil in pot, heat
  • stir in flour, wait until it gets a little color
  • add water/soy milk and whisk thoroughly
  • add nutritional yeast, whisk
  • add salt, pepper and nutmeg
  • boil until it gets thick while whisking

finally the actual lasagna:

  • put a layer of lasagna sheets in a casserole dish
  • add in turns layers of each sauce,  lasagna sheets
  • top layer of sheets is covered with apeka for a delicious crust
  • but in oven for 25-30 minutes