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 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.

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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 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 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 DOUGH 80 g chips of your choice 450 g flour (pastry flour) 25 g chips 40 ml sunflower oil 7 g instant yeast (1 sachet - 1 tablespoon) 7 g salt (1⅙ teaspoon) 10 g honey 225 ml water (lukewarm) TOPPING 45 g crushed chips 15 g Parmesan cheese 20 g young Gouda cheese EXTRA Milk MEAT MIXTURE 35 ml olive oil 600 g ground meat 4.5 g salt (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoon) 3 g cayenne powder (1 teaspoon) 1 g black pepper powder (⅓ teaspoon) 0.5 g dried parsley 25 g tomato paste 65 ml water 20 g sweet soy sauce 15 g sambal Cheddar cheese (4 slices) Additional crushed chips Finely grind the chips (of your choice) using a food processor. In a bowl, combine the flour, 25 grams of the finely ground chips, sunflower oil, yeast, salt, honey, and lukewarm water. Mix and knead the dough for 10-12 minutes. Cover the bowl and let the dough rise for 1 hour, or until it doubles in size. Deflate the dough and divide it into 9 equal pieces, each weighing about 85 grams. Roll each ball of dough into a flat circle about 9 cm in diameter. In a bowl, mix the finely ground chips (45 grams), Parmesan cheese, and young Gouda cheese. Dip each piece of dough first into the milk and then into the cheese-and-chips mixture. Place the pieces of dough on a baking sheet lined with parchment paper and carefully make a few slits on the tops. Allow the rolls to rise for 30 minutes, or until they double in size. Preheat the oven to 200°C. Bake the rolls for 12-18 minutes, or until golden brown. Cover the bread with a clean tea towel immediately after baking. Heat the olive oil in a skillet over medium heat. Add the ground meat, salt, garlic powder, onion powder, cayenne powder, black pepper powder, and dried parsley. Cook for 6 minutes. Add the tomato paste, water, sweet soy sauce, and sambal. Mix well and cook for another 4-5 minutes. Layer the cheddar cheese slices and the remaining crushed chips over the meat mixture. Let it cook until the cheese is fully melted.

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).