food recipe 🍞 DOUGH 190 ml milk (lukewarm) 🥛 7 g instant yeast (1 tablespoon) 🍞 30 g white caster sugar 🟡 16 g vanilla sugar (or vanilla extract) 🌿 35 g unsalted butter 🧈 1 egg (medium) 🥚 400 g flour (all-purpose) 🌾 4 g salt (⅔ teaspoon) 🧂 🍫 FILLING 200 g chocolate spread 🍫 🍩 COATING Granulated sugar 🟡 Add the lukewarm milk 🥛, instant yeast 🍞, white caster sugar 🟡, and vanilla sugar 🌿 to a large bowl. Mix well. Add the melted butter 🧈 and beaten egg 🥚, and whisk until combined. Then, add the flour 🌾 and salt 🧂. Mix and knead the dough for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot 🌞, or until it has doubled in size. Deflate the dough (I like to punch it 👊) and divide it into 12 equal pieces, about 58 grams each. Shape each piece into a ball 🟠. Roll each ball of dough into a flat circle. Place the chocolate spread 🍫 into a piping bag 🎨 (or use a sandwich bag 🛍️). Fill the dough with a small amount of chocolate spread and fold the dough over. Press the edges firmly with your fingers ✋ to seal the filling inside. Let the filled dough rise again for 30 minutes, or until they’ve doubled in size ⏳. Heat a layer of sunflower oil 🌻 in a frying pan over medium heat 🔥 (175°C). Fry the dough until golden brown on both sides. While they are still warm, roll them in granulated sugar 🟡.

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food recipe PEANUT MIXTURE 300 g milk chocolate 85 g peanuts (unsalted) FILLING caramel (Bebogeen) COATING 250 g white chocolate Instructions: Coarsely grind the peanuts in a food processor (not too fine). Melt the milk chocolate using a double boiler. In a bowl, combine the ground peanuts with the melted milk chocolate until well mixed. Fill a piping bag with the chocolate-peanut mixture and another piping bag with the caramel. You can also use a sandwich bag if you don't have piping bags. Take a silicone mold and pipe a layer of the peanut-chocolate mixture into it. Add a small amount of caramel on top, followed by another layer of the peanut-chocolate mixture. Allow the chocolate to harden; you can place the mold in the freezer to speed up the process. Carefully remove the chocolate-peanut cones from the silicone mold. Melt the white chocolate using a double boiler. Dip each chocolate-peanut cone into the white chocolate to coat it. Place the cones on a baking paper-lined rack or tray and let them harden. Optionally, you can pipe some chocolate lines over them for a decorative touch.

food CHICKEN MARINADE ▫️500 gram chicken ▫️6 gr salt (1 tsp) ▫️3 gr garlic powder (1 tsp) ▫️2 gr black pepper (⅔ tsp) FLOUR MIXTURE ▫️1 egg (m) ▫️150 ml water ▫️1.5 gr salt (¼ tsp) ▫️2 gr black pepper (⅔ tsp) ▫️3 gr garlic powder (1 tsp) ▫️120 gr flour ▫️3 gr baking powder (1 tsp) ▫️sunflower oil SAUCE ▫️15 ml sunflower oil ▫️1 garlic clove ▫️85 gr honey ▫️100 gr ketchup ▫️20 gr soy sauce Cut the chicken fillet into small pieces. Add the salt, garlic powder, and black pepper. Mix well. Put the egg in a deep bowl. Add the water, salt, garlic powder, flour, and baking powder. Mix until a uniform mixture. Add the chicken pieces and let stand for 10 minutes. Heat a layer of sunflower oil in a frying pan over medium-high heat (170 ℃). Fry the chicken until golden brown on both sides. Put the sunflower oil in a pan and add the grated garlic. Fry for 2 minutes. Add the honey, ketchup, and soy sauce. Cook for 2 minutes over low heat. Add the chicken and let it cook until the sauce is well absorbed.

Food RASPBERRY MIXTURE 200 g raspberries 60 g granulated sugar COOKIE DOUGH 200 g Maria biscuits 75 g macadamia nuts (unsalted) 100 ml heavy cream (unwhipped) 250 g white chocolate COATING Grated coconut TOPPING 125 g white chocolate Place the raspberries and sugar in a skillet over medium heat. Simmer gently for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into the sieve. Press firmly with a spatula or spoon to separate the juice from the seeds. Transfer the raspberry mixture into a piping bag and set aside. Finely grind the Maria biscuits in a food processor. Finely grind the macadamia nuts as well. Bring the heavy cream to just below boiling (do not boil). Add the white chocolate (250 g, broken into pieces). Let it sit for 1 minute and then mix until smooth. In a deep bowl, combine the ground Maria biscuits, ground macadamia nuts, and white chocolate ganache. Mix well. Take 20 g of dough and roll it into a ball. Repeat until all the dough is used. Spread grated coconut on a plate. Roll each ball in the coconut until fully covered. Place the coated balls on a sheet of baking paper. Use a cookie cutter or ring (Ø 4 cm) to center each ball. Gently press a shallow hole in the middle with the back of a wooden spoon, your finger, or another tool. Repeat for all the balls. Melt 125 g of white chocolate in a bain-marie (double boiler). Transfer the melted chocolate to a piping bag. Fill each indentation with a layer of raspberry mixture. Drizzle melted white chocolate on top. Finally, pipe a small amount of raspberry mixture on each cookie and use a toothpick to create a decorative pattern. Cover the raspberry macadamia cookies and refrigerate until set, preferably overnight.

food DOUGH 200 ml lukewarm milk 30 g white caster sugar 8 g vanilla sugar (1 sachet) 7 g instant yeast (1 tbsp or 1 sachet) 1 egg (medium) 50 ml sunflower oil 25 g unsalted butter 450 g all-purpose flour 4 g salt (⅔ tsp) EXTRA 1 egg (medium) 38 g vanilla pudding mix (1 sachet) FOR THE FILLING 250 g mascarpone 8 g vanilla sugar (1 sachet) 50 g powdered sugar 250 ml heavy cream (unwhipped) Half of the prepared vanilla pudding (see steps 3 and 4) TOPPING powdered sugar fruit ________________________________________ INSTRUCTIONS Add lukewarm milk, white caster sugar, vanilla sugar, and yeast to a deep bowl. Mix well and let sit for 5 minutes to activate the yeast. Add the whisked egg, sunflower oil, melted butter, flour, and salt. Mix and knead the dough by hand or with a stand mixer for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour or until doubled in size. Prepare the vanilla pudding according to the package instructions. Set aside half for the cream filling. In a deep bowl, combine mascarpone, vanilla sugar, and powdered sugar. Mix for about 1 minute. Gradually add the heavy cream while mixing until firm. Fold in half of the prepared vanilla pudding. Transfer the cream to a piping bag fitted with a nozzle and refrigerate. Deflate the dough and divide it into 10 equal portions. Shape each piece into a ball. Roll out each ball into a circle. Then roll the dough into a log. Press the ends of the log firmly closed and gently flatten it with a rolling pin. Place the dough on a baking tray lined with parchment paper. Pipe a thin layer of vanilla pudding on top of each log. Brush the sides with whisked egg. Let the dough rise in a warm place for another 30 minutes or until doubled in size. Preheat the oven to 200°C (390°F). Bake the bread for 10-15 minutes until browned. Check periodically. Allow the bread to cool completely. Slice each roll horizontally in half. Pipe a layer of cream on the bottom half and place the top half back on.

food PISTACHIO PASTE 100 g pistachios (unsalted) 65 g white caster sugar 1 egg white (medium) 20 ml water BROWNIE BATTER 125 g unsalted butter 150 g dark chocolate 160 g white caster sugar 8 g vanilla sugar (1 packet) pinch of salt 1 egg (medium) 1 egg yolk (medium) 90 g all-purpose flour 10 g cocoa powder COOKIE DOUGH 85 g unsalted butter 50 g brown sugar 50 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 1 egg (medium) 150 g all-purpose flour 3 g baking powder 100 g chocolate (milk or dark chocolate, chopped) INSTRUCTIONS PISTACHIO PASTE Place the pistachios, white caster sugar, egg white, and water in a food processor. Blend until smooth. Set aside. BROWNIE BATTER Melt the butter (125 g) and dark chocolate together in a bain-marie. Let the mixture cool. Add the white caster sugar, vanilla sugar, and salt to the melted chocolate mixture and stir well. Mix in the egg and egg yolk until smooth. Sift the flour and cocoa powder over the mixture and fold until just combined to avoid overmixing. Place the pistachio paste and brownie batter in piping bags. Alternatively, use sandwich bags and snip off a small corner. COOKIE DOUGH Melt the butter (85 g) and let it cool. Combine the softened butter with the brown sugar, granulated sugar, vanilla sugar, salt, and egg in a large bowl. Mix until smooth. Sift the flour and baking powder over the mixture and combine to form a dough. Add the chopped chocolate and knead briefly until evenly distributed. ASSEMBLY Line a baking pan with parchment paper. Spread half of the brownie batter over the bottom of the pan. Drop chunks of half the cookie dough over the brownie layer. Pipe pistachio paste into the gaps between the cookie dough pieces. Spread the remaining brownie batter evenly over the top. Add the rest of the cookie dough in chunks on top. BAKING Preheat the oven to 175°C (350°F). Bake the brookies with pistachio paste for 30-38 minutes. Check with a skewer—if it comes out with a few moist crumbs, they’re done. Allow the brookies to cool completely before slicing.

food recipe DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side. Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.

food recipe CAKE BATTER 4 eggs (medium) 185 g light brown sugar 8 g vanilla sugar (1 packet) 0.1 g salt (a pinch) 65 g unsalted butter 100 ml sunflower oil 125 ml milk 2 g cinnamon powder (⅔ teaspoon) 225 g walnuts 100 g milk chocolate 200 g all-purpose flour 8 g baking powder FILLING 175 g caramel TOPPING 75 ml heavy cream (unwhipped) 150 g milk chocolate 25 g caramel GARNISH walnuts Melt the butter in a small saucepan over low heat. Let it cool completely. Finely grind the walnuts and milk chocolate using a food processor. Crack the eggs into a large bowl. Add the light brown sugar, vanilla sugar, and salt. Whisk with a mixer until airy. Pour the melted butter, sunflower oil, and milk into the egg mixture. Mix until well combined. Add the cinnamon powder, ground walnuts, and ground milk chocolate. Mix thoroughly. Sift the flour and baking powder into the bowl and mix until smooth. Pour one-third of the batter into a baking pan lined with parchment paper and greased. Pipe a layer of caramel over the batter. Repeat with another third of the batter, followed by caramel, and finish with the remaining batter. Bake the cake for 30-40 minutes in a preheated oven at 175°C (347°F). Check regularly, as ovens can vary. Let the cake cool completely. Heat the heavy cream in a small saucepan until just below boiling. Remove from heat and add the milk chocolate. Let it sit for 1 minute, then stir until smooth to create a ganache. Pour the ganache over the cooled cake. Pipe some caramel over the ganache and let the cake set in the refrigerator for at least 4 hours, preferably overnight. Slice the cake into pieces and garnish with walnuts.

food recipe DOUGH 400 g flour (all-purpose) 7 g yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoon) 15 g honey 10 ml vinegar 40 ml sunflower oil 200 ml lukewarm water EXTRA nori sheets sesame seeds 1 egg (medium) TUNA SALAD 300 g tuna (in sunflower oil) 60 g pickles 35 g red onion 75 g mayonnaise 50 g samurai sauce SERVE WITH lettuce nori sheets cucumber fried onions samurai sauce avocado Place the flour, yeast, salt, honey, vinegar, sunflower oil, and lukewarm water in a large bowl. Mix well and knead the dough for 10-12 minutes. Cover the dough and let it rise in a warm spot for 1 hour or until it doubles in siz. Dust your work surface with flour and roll out the dough into a rectangular sheet. Cut the dough vertically in half and fold each piece inward. Then, cut into 8 equal pieces. Place the pieces of dough on a baking sheet lined with parchment paper. Brush with the beaten egg, add pieces of nori on top, and sprinkle with sesame seeds. Let the dough rise for another 30 minutes in a warm place or until it doubles in size. Preheat the oven to 200°C (392°F). Bake the sushi rolls for 15-18 minutes until golden brown. Keep an eye on the baking time, as this may vary for each oven. For the tuna salad, mix the tuna, pickles, red onion, mayonnaise, and samurai sauce in a large bowl. Slice a bread roll in half and layer with a bit of mayonnaise, lettuce, nori, samurai sauce, tuna salad, fried onions, avocado, extra samurai sauce, and sesame seeds.

food recipe DOUGH 350 g flour (all-purpose) 4 g salt (⅔ teaspoon) 10 g honey 125 ml water 90 g cream cheese TOMATO MIXTURE 70 g tomato paste 120 ml water 1 g Italian seasoning FILLING 275 g grated cheese Place the flour, salt, water, honey, and cream cheese in a large bowl. Mix well and knead the dough for 10-12 minutes. Cover the bowl and let the dough rest for 10-20 minutes. In a separate bowl, combine the tomato paste, water, and Italian seasoning, stirring until smooth. Divide the dough into 9 equal pieces and shape into small balls. Take a ball of dough and roll it out into a flat circle. Spread a thin layer of tomato sauce on one half, then sprinkle with some grated cheese. Moisten the edges of the dough with a little water and fold it over, sealing it well. Heat a skillet over medium heat and cook the filled dough on both sides until golden brown and fully cooked. Cover with a tea towel to keep the gozleme soft.

food recipe DOUGH 175 ml milk (lukewarm) 20 g granulated sugar 8 g vanilla sugar (1 tablespoon) 7 g instant yeast (1 tablespoon) 35 g unsalted butter 25 ml sunflower oil 1 egg (medium) 400 g flour (all-purpose) 5 g salt (⅚ teaspoon) FILLING 16 cream cheese wedges (at room temperature) GARNISH 250 g honey Pistachios (or walnuts) Melt the butter over low heat in a saucepan and let it cool. In a large bowl, add the lukewarm milk, granulated sugar, vanilla sugar, and yeast. Stir well with a whisk. Add the sunflower oil, beaten egg, and melted butter. Mix well. Then add the flour and salt. Mix and knead the dough for 10-12 minutes until it is smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour until it has doubled in size. Place the cream cheese wedges in a bowl and mix until smooth. Divide the dough into two equal parts of about 350 grams each. Dust your work surface with flour and roll one part of the dough into a rectangle. Spread half of the cream cheese over the dough. Repeat with the other half. Roll the dough tightly. Cut into equal-sized pieces. Place the dough rolls (swirls) on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until they have doubled in size. Preheat the oven to 200 °C (390 °F). Bake the swirls for 12-18 minutes until golden brown and cooked through. Check the baking time, as each oven is different. Brush the warm swirls with honey and garnish with chopped pistachios or walnuts.

food recipe RED VELVET BATTER 150 g unsalted butter 200 g white caster sugar 8 g vanilla sugar (1 packet) pinch of salt 2 eggs (medium) 4 g red gel food coloring 180 g flour (all-purpose) 8 g cocoa powder 3 g baking powder 100 g white chocolate CHEESECAKE BATTER 600 g cream cheese 250 g mascarpone 135 g granulated sugar 8 g vanilla sugar (1 packet) 45 g cornstarch 3 eggs (medium) chocolate cookies TOPPING 100 g white chocolate 45 ml heavy cream GARNISH whipped cream red velvet crumbs chocolate cookies RED VELVET BATTER Melt the butter (150 g) over low heat in a saucepan, then let it cool. Chop the white chocolate (100 g) into small pieces. Combine the flour, cocoa powder, and baking powder in a bowl. Mix well. In a large bowl, add the melted butter, white caster sugar, vanilla sugar, and salt. Mix for 1 minute. Add the eggs one at a time, mixing until smooth. Add the red gel food coloring and mix well. Sift the flour mixture over the bowl and mix for 1 minute. Fold in the chopped white chocolate. Grease a springform pan and line the bottom with parchment paper. Spread the red velvet batter evenly over the base. Place the pan in a preheated oven at 170°C (340°F) and bake for 25-28 minutes. CHEESECAKE BATTER In a large bowl, combine the cream cheese and mascarpone and mix for 1 minute. Add the granulated sugar and vanilla sugar, mixing for another minute. Sift the cornstarch over the bowl and mix until smooth. Set aside the mixer and use a spatula to fold in the eggs one at a time. ASSEMBLY Pour half of the cheesecake batter over the warm red velvet layer. Spread the chocolate cookies over it, pressing them lightly into the batter. Pour the remaining cheesecake batter on top and smooth it out. BAKING Preheat the oven to 125°C (260°F) and bake the red velvet cheesecake for 55-65 minutes, until the sides are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour to prevent cracking. TOPPING Heat the cream until just below boiling. Add the white chocolate, let it sit for 1 minute, and stir until smooth to create a ganache. Pour the ganache over the cheesecake and refrigerate for several hours, preferably overnight. GARNISH Slice the red velvet cookie cheesecake into pieces. Garnish with dollops of whipped cream, red velvet crumbs, and chocolate cookies.

food recipe DOUGH 200 ml milk (lukewarm) 7 g instant yeast (1 tablespoon) 20 g honey 400 g flour (all-purpose) 1 egg (medium) 40 g butter (unsalted) 8 g salt (1⅓ teaspoon) 50 g fine semolina Meat 25 g butter (unsalted) 20 ml olive oil 450 g steak 5 g salt (⅚ teaspoon) 3 g cayenne pepper (1 teaspoon) 3 g paprika powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g garlic powder (⅔ teaspoon) 1 g dried parsley 80 g red onion (1 red onion) 75 g red bell pepper (half a red bell pepper) grated cheese cheddar cheese Place the lukewarm milk, yeast, and honey in a bowl and mix well. Add the flour, beaten egg, butter, and salt. Mix and knead the dough for 10-12 minutes. Cover the dough and let it rise in a warm place for 1 hour or until it has doubled in size. Deflate the dough and divide it into 16 equal pieces, each weighing 40 grams. Form into a ball. Flatten each. Stack two pieces of dough on top of each other and press firmly with a rolling pin. Coat the dough in the fine semolina. Place the pieces of dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Cook the bread until golden brown. Heat the butter with olive oil in a skillet over medium heat. Add the steak pieces, salt, cayenne powder, red bell pepper powder, onion powder, garlic powder, and dried parsley, and cook for 2-3 minutes. Add the red onion and red bell pepper and cook for another 2-3 minutes. Sprinkle with grated cheese and let it melt. Optional: Add a slice of cheddar cheese for extra flavor and allow it to melt.

food recipe COATING 350 g chocolate (milk and white chocolate) COATING 100 g Maria biscuits 100 g walnuts 100 g unsalted pistachios 20 g honey 397 g condensed milk (1 can) GARNISH pistachios Grind the Maria biscuits in a food processor. Grind the pistachios in a food processor. Grind the walnuts in a food processor. Combine the ground Maria biscuits, walnuts, pistachios, honey, and condensed milk in a large bowl. Mix well. Melt the chocolate of your choice (milk or white) using a double boiler (au bain-marie). Pour a thin layer of melted chocolate into a silicone mold. Add a layer of the biscuit mixture and pour another layer of melted chocolate over it. Garnish with finely chopped pistachios and allow the chocolate to fully harden. TIPS Melt the chocolate slowly to avoid burning. Stir regularly and make sure no steam or water drops get into the chocolate, as it can affect the texture. When pouring the melted chocolate into the mold, gently tap the mold on your work surface. This helps remove air bubbles and ensures a smooth finish. Let the chocolate harden at room temperature before placing it in the refrigerator. This can help prevent the chocolate from becoming dull. You can use your favorite nuts. Preparation Time Prep time: approximately 20 minutes (including grinding ingredients and mixing the filling). Hardening time: at least 2 to 4 hours for the chocolate to set properly (1-2 hours in the fridge).