Insanely creamy.

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There were only rumors and legends about this combination. So there it is- officially unmystified.

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Healthy lazy gourmet.

This is the best short turn method to preserve freshly cooked food:

- easy to make at home with no special procedure

- jars are used( no contact of the hot food with plastic)

- vacuum sealed( naturally by itself from the heat difference while cooling down)

- not sterilized

- keeps the qualities of freshly cooked food for up to 2 weeks

- gives a chance to diversify your menu, or to have a day without cooking

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This recipe is actually a quince baklava`s spin off – it is the baklava`s inside baked in chunks.

Coming up with a name for those appeared to be a real problem. First the name came as “quince balls” which naturally kinda explain what they are. “Quince energy balls” was also circulating around, but then an enthusiastic friend made a cynical remark that those balls look quite “hairy”.

The name “Quince hairy balls” immediately stuck.

That`s when things began to get out of hand. In the next days serious questions began to pop up- like “who`s QUEEN”, “what balls” and WTF am I even talking about.

Trying a simple explanation that those are just QUINCE( you know) balls made out of SCRATCH only complicated things further.

So… A new approach for naming those bastards was urgently needed, into the direction obviously of simplifying it back to the core.

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No sugar, no oil, no knead.

As the song goes:

“…No, no, no

You don`t love me

And I know now…”

Slow cold-fermentation in refrigerator creates an unbeatable flavor and gives up to 4 days to choose a convenient baking time. Also the dough is quite versatile- different breads like chiabata, focaccia, baguettes and mekitzi can be made with it.

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