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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 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 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 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 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 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 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 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 🍪 COOKIE DOUGH 450 g Biscoff cookies 🍪 160 ml milk 🥛 🍦 CREAM 250 g mascarpone 🧀 40 g granulated sugar 🟡 8 g vanilla sugar 🌿 8 g cream stiffener (klopfix) 🧂 250 ml heavy cream 🥛 🍯 TOPPING 150 g Biscoff spread 🍯 🍓 GARNISH Biscoff cookies 🍪 Strawberries 🍓 Grind the cookies: Put the Biscoff cookies in a food processor and grind them finely. Prepare the cookie dough: Transfer the finely ground Biscoff cookies to a deep bowl and add the milk 🥛, little by little. Mix together. Note that you should add the milk gradually because some Biscoff cookies may absorb less milk than others. Roll out the dough: Take a sheet of plastic wrap and place it on your work surface. Scoop the cookie dough onto it and cover it with a sheet of parchment paper. Roll out the cookie dough with a rolling pin until it reaches 35x35 cm 📏. Make the cream: In a deep bowl, combine the mascarpone 🧀, sugar 🟡, vanilla sugar 🌿, and whipping cream stabilizer 🧂. Mix well. Gradually add the heavy cream 🥛 and mix until the cream forms stiff peaks. Assemble the roll: Spread the cream over the rolled-out cookie dough. Transfer the remaining cream into a piping bag 🎨 (don’t forget to attach the piping tip) and store it in the refrigerator. Carefully roll up the cookie dough, using the plastic wrap, and wrap it tightly once it's rolled up. Place the no-bake Biscoff cake roll in the refrigerator ❄️ to set. Prepare the topping: In a saucepan over low heat 🔥, heat the Biscoff spread 🍯 until it becomes liquid. Stir constantly; it heats up quickly. Decorate the roll: Place the no-bake Biscoff cake roll on a plate 🍽️. Spread the Biscoff spread 🍯 over it. Once the topping has set, garnish the cake roll with lines of Biscoff spread (use a piping bag 🎨 or a sandwich bag). Pipe a swirl of cream 🍦 on top and decorate with cookies 🍪 and strawberries 🍓. Enjoy your delicious no-bake Biscoff cake roll! 🎉🍰

food recipe 🍞 DOUGH 150 ml milk (lukewarm) 🥛 125 ml water (lukewarm) 💧 12 g granulated sugar 🟡 7 g instant yeast (1 tablespoon or 1 packet) 🍞 25 g margarine 🧈 400 g flour (all-purpose flour) 🌾 8 g salt (1⅓ teaspoon) 🧂 🍗 CHICKEN MIXTURE 30 ml olive oil 🫒 700 g chicken thighs 🍗 3 g garlic powder (1 teaspoon) 🧄 4 g onion powder (1⅓ teaspoon) 🧅 3 g cayenne pepper (1 teaspoon) 🌶️ 3 g turmeric (1 teaspoon) ✨ 5 g salt (⅚ teaspoon) 🧂 🍶 SAUCE 100 g onion sauce 🧅 10 g sweet soy sauce (ketjap manis) 🍯 50 g chili sauce 🌶️ 50 g Algerienne sauce 🍅 80 g red onion (1 red onion) 🧅 Mix the lukewarm milk 🥛, lukewarm water 💧, sugar 🟡, and yeast 🍞 in a large bowl. Stir well. Add the margarine 🧈, flour 🌾, and salt 🧂. Knead the dough for 10-12 minutes until smooth. Cover and let rise for 1 hour in a warm spot, or until it doubles in size. Deflate the risen dough and divide it into 10 equal pieces (about 71 grams per piece). Shape each piece into a ball. Roll each dough ball into a round sheet. Fold in half. Place the folded sheets on a baking tray lined with parchment paper 📃. Let them rise for 30 minutes or until they double in size. Heat a layer of sunflower oil 🌻 (about 2 cm/1 inch) in a frying pan over medium heat 🔥 (175°C / 347°F). Fry the buns on both sides until golden brown. Heat the olive oil 🫒 in a frying pan over medium heat 🔥. Add the chicken thighs 🍗, garlic powder 🧄, onion powder 🧅, cayenne pepper 🌶️, turmeric ✨, and salt 🧂. Cook for 5-6 minutes until the chicken is fully cooked. Mix the onion sauce 🧅, sweet soy sauce 🍯, chili sauce 🌶️, Algerienne sauce 🍅, and chopped red onion 🧅 in a bowl. Add the cooked chicken 🍗 and stir until combined.

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Did you know that humans have jumped farther than horses in the Olympics? 🤯 In 1991, Mike Powell set the human long jump record at an impressive 8.95 meters 🏅, while the horse Extra Dry jumped 6.10 meters in 1900 🐎. Talk about a fun Olympic fact! 🥇 facts fun fact history sports

The jet stream is a fast-flowing, high-altitude wind current that circles the Earth, located about 8-15 kilometers (5-9 miles) above the surface. It acts like an invisible highway in the sky, influencing: Weather Patterns 🌦️: Steering storms and affecting temperatures globally. Air Travel ✈️: Pilots use the jet stream to save time and fuel on eastward flights, while avoiding it on westward routes to reduce headwinds. Speed 💨: Wind speeds can exceed 250 mph (400 km/h), making it a powerful force in atmospheric dynamics. Formed by the temperature differences between the poles and the equator, the jet stream is a key driver of Earth's climate and aviation efficiency. 🌍💨 facts fun fact about aviation industry science geography