In a suitable saucepan, let's take the other ingredients for the pudding except vanilla and butter.
Let's start cooking on medium heat, stirring constantly with the help of a whisk.
Let's cook for a few more minutes when it gets thick and starts to look like eyes.
Let's add vanilla and butter into the pudding we took from the fire and beat for a few minutes with a mixer. You can also use a wire whisk here, but the consistency will be better with a mixer.
Let's transfer the ready pudding to the bowls with the help of a ladle. I got 4 bowls with the bowls I used.
Let's put our pudding, which has come to room temperature, to the refrigerator and let it rest for a few hours.
Let's serve our puddings, which have rested and cooled beautifully, by decorating them as we wish. Enjoy your meal.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1/2 cup buttermilk, or plain kefir, room temperature

Instructions

1. In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.
2. In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.
3. Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.
4. Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.
5. Pour batter into 12 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.

• 3 chicken breasts
• 1 yellow pepper
• 1 green pepper
• 1 capia pepper
• 1 red onion
• 1 tbsp salt 
• 1 tbsp fajita seasoning 
• 3 tbsp oil
• 6 tortilla
• 6 toothpick

• 1 ¾ cups powdered sugar(210 g)
• 1 cup almond flour(95 g), finely ground
• 1 teaspoon salt, divided
• 3 egg whites, at room temperature
• ¼ cup granulated sugar(50 g)
• ½ teaspoon vanilla extract
• 2 drops pink gel food coloring

• 1 cup unsalted butter(230 g), 2 sticks, at room temperature
• 3 cups powdered sugar(360 g)
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• Preparation
  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  5. Transfer the macaron batter into a piping bag fitted with a round tip.
  6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  10. Preheat the oven to 300˚F (150˚C).
  11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  12. Transfer the macarons to a wire rack to cool completely before filling.
  13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  14. Transfer the buttercream to a piping bag fitted with a round tip.
  15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  16. Place in an airtight container for 24 hours

• 3 small aubergines cut into 1 cm cubes
• 2 large tomatoes finely chopped
• 1 medium potato washed & cut into 1 cm cubes
• 1 medium onion peeled & finely chopped
• 1 large green pepper deseeded & finely chopped
• 5 cloves garlic peeled & finely chopped or sliced
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp chilli flakes optional
• 1 tsp dried thyme
• 1 tsp sugar
• 1 tsp vinegar
• salt & pepper to season
• 2 tbsp sunflower oil 1 for frying your aubergine, 1 for cooking your tomato sauce
• 1 tbsp fresh parsley roughly chopped, to garnish

• Fist of all, preheat your oven to 220 degrees Celsius.
• Lightly oil a baking tray and add your potato.
• Bake for around 20 minutes, flipping once, until the potato is soft on the inside and starting to crisp on the outside.
• Meanwhile, add sunflower oil to your frying pan and heat on a medium to high setting.
• Add your aubergine and fry until softened and browning.
• Place your potato and aubergine in a large serving bowl and leave to cool.
• Now, using the same frying pan that you used for your aubergine, begin your tomato sauce.
• Gently heat 1 tbsp sunflower oil and add your onion and peppers.
• Saute until your onion and pepper is starting to soften. Around 5 minutes.
• Now add your tomatoes and garlic. Stir and simmer until your tomatoes have broken down.
• Add your dried herbs, spices and salt & pepper then stir.
• As your tomato sauce reduces, add a splash of water, your vinegar and sugar.
• Stir everything together and do a taste test. Add more seasoning if necessary.
• Allow your tomato sauce to simmer for 20 minutes or so to let the flavours infuse, adding a splash of water if it starts to get too dry. You are aiming for a medium-thick sauce.
• Once you are happy with your sauce, remove from the heat and allow to cool a little.
• Now pour the sauce over the potato and aubergine and gently mix together to create your Turkish şakşuka.
• Serve your şakşuka cold, garnished with the fresh, chopped parsley.

•4 tablespoons of tarhana
•1 tablespoon dried mint
•7 glasses of water
•1 tablespoon of sunflower oil
•1 dining floor
•1 tablespoon of tomato paste
•1 teaspoon of salt
•1 clove of garlic (crushed)

1-)Take the powdered tarhana in a large mixing bowl. Add mint powder and 2 glasses of room temperature water on it and mix it with a whisk. Let the tarhana soften at room temperature for about 15 minutes, until it softens.

2-)Meanwhile, add the oil and butter to a large saucepan and start to melt it over medium heat. Add the crushed garlic and tomato paste and start frying.

3-)Add the softened tarhana mixture and mix.

4-)Add the remaining 5 cups of water to the pot. Cook, stirring occasionally, until thickened.

5-)Serve the boiling soup hot without waiting. Since it is a soup that thickens as it cooks, we recommend adding water if you are going to consume it later.

6-)Enjoy your meal!

• FOR THE DOUGH
• 2 cups (240g) bread flour, or a combination of all-purpose and semolina flour
• 1 ½ tsp instant yeast
• 1 tsp light brown sugar
• 1/2 tsp salt
• 1 large egg
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 ml) extra virgin olive oil, plus more for brushing
• FOR THE TOPPING
• 1/2 small onion, diced
• 10 small or 5 medium tomatoes
• 1 tbsp tomato paste
• 2 tbsp chopped parsley, or cilantro
• 1/2 tbsp chopped mint
• 1/2 tbsp ground sumac
• 1 tsp Aleppo chili flakes, plus more for sprinkling
• 1/2 tsp paprika
• 1/2 tsp ground allspice
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 5.3 oz (150g) fatty ground lamb, or beef 
  
  
  PREPARATION
  1
  To make the dough, first, you warm the milk, ideally in a microwave on high heat for no more than 30 seconds. In a large bowl whisk together the flour, instant dry yeast, light brown sugar, and salt. Make a well in the center of the flour mixture and add to it one large egg, warmed milk, and extra virgin olive oil. Knead for five to six minutes until you have a smooth and elastic dough. Cover the bowl with plastic wrap and place it in a warm place to prove for two hours until doubled in size.
  2
  Transfer the dough onto a lightly floured surface. Divide into four equal portions and then shape each piece into a ball. Cover with plastic wrap and let rest for 30 minutes.
  3
  While the dough is resting, place a baking tray inside the oven and set it to preheat at 250°C/480°F. To make the topping first slice the tomatoes in half, then remove the seeds and squeeze out the juice. Place all the ingredients that make the topping, except meat, in a food processor until well combined. Now, incorporate the meat and pulse until the mixture turns into a paste.
  4
  To assemble, lightly flour a ball of dough, then roll it into a thin round. Place the round on a piece of baking paper and brush the edges with olive oil. Arrange the topping evenly all over the dough, then gently press it in taking care that you do not tear it.
  5
  Place the lahmacun with the baking paper into the baking tray and bake for five to six minutes. Repeat this last step with the remaining dough and topping.
  
  
  
  

• Half a kilo of brown bulgur with raw meatballs
• 2 large onions
• 1 large head of garlic
• A full tablespoon of tomato paste
• 1 case big
• 1 tablespoon of seven types of spices
• Parsley
• 4 tablespoons of olive oil

1. We put the bulgur in a mixing bowl, add finely chopped onion, crushed garlic, tomato paste, isotum soaked in a little water, seven kinds of spices, and half-cut lemon and start kneading.
2. We take water with us and knead with water from time to time with our hands until the bulgur softens a little, and finally, we add olive oil and parsley and knead for another ten minutes.
3. A raw meatball that all our ladies can knead, I always knead it myself, it goes very well with easy and enjoyable lavash, lettuce and pomegranate cheesecake.

•  400 g vine leaves
•  2 cups of rice
•  2 onions
•  Half a glass of olive oil
•  2 tablespoons of pine nuts
•  1 tablespoon of currants
•  1 tablespoon of pomegranate syrup
•  1 tablespoon of granulated sugar
•  Half a teaspoon of black pepper
•  Half a teaspoon of mint
•  Half a teaspoon of allspice
•  Half a teaspoon of cinnamon
•  400 g frozen cherries
•  2 cups of cherry juice
•  Salt

1.  Soak the vine leaves in hot water , remove the salt , and boil them to keep them fresh.
2. Wash and drain the rice.
3. Heat the olive oil in the pan. Add the pine nuts and fry a little. Add the finely chopped onion and continue frying.
4. When the onions soften, add the rice and fry a little.
5. Add the soaked and softened currants, pomegranate syrup and spices and mix.
6. Finally, add the cherry juice and sugar and let it boil. 
7. While the rice is absorbing the water, add half of the soaked cherries to rice and mix.
8. Remove from the stove and let it cool.
9. Put the mixture we prepared on the vine leaves and put one cherry each, wrap it in finger thickness.
10. Put the stuffed leaves in the pot and sprinkle the cherries between them. Add some salt and olive oil and add water up to the level of the stuffed leaves.
11. Put a plate on top of them and close the lid of the pot.
12. Cook for 40 minutes on low heat.

• ½ cup sugar (100 g)
• 8 tablespoons unsalted butter, melted
• 2 ¼ teaspoons active dry yeast
• 5 cups all-purpose flour (625 g), divided
• 1 teaspoon baking powder
• 2 teaspoons kosher salt

• ¾ cup light brown sugar (165 g)
• 12 tablespoons unsalted butter, softened
• 2 tablespoons ground cinnamon

• 4 oz cream cheese (115 g), softened and cubed
• 2 tablespoons unsalted butter, melted
• 4 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (120 g)

• Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
• Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
• Generously butter 2 9-inch (23 cm) round baking pans and set aside.
• Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
• Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
• Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
• Spread the filling evenly over the dough.
• Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
• Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you’re saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
• Preheat the oven to 350˚F (180˚C).
• Bake the cinnamon rolls for 25-30 minutes, until golden brown.
• While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
• When the cinnamon rolls are finished, let cool for about 10 minutes.
• Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
• Enjoy!

• 120 g biscuits
• 60 g melted butter
• 400 g cream cheese
• 120 g granulated sugar
• 200 g sour cream
• 150 ml heavy cream
• 2 eggs
• 2 tablespoon of cornstarch
• 1.5 tablespoon of vanilla extract
• 1/4 lemon juice 

• 200 g raspberries
• 40 g granulated sugar
• 1 tbsp of water

• 50 g of milk chocolate,
• Ground Pistachio
• 1 packet of whipped cream

• 5 large egg yolks
• ½ cup + 2 Tbsp (125g) Sugar
• 1 2/3 cups (400ml) Heavy cream, cold
• 14 oz (425g) Mascarpone cheese, room temperature
• 1 teaspoon Vanilla extract
• 1½ cups brewed espresso
• 36-40 Savoiardi biscuits (Ladyfingers)
• 2-3 tablespoons coffee liqueur/marsala/brandy
• Cocoa for dusting

• 4 cups of water
• 3 cups of sugar
• Juice of 1/2 lemon

• 36 leaves fresh or frozen packaged phyllo dough (14 x 18-inch size)
• 1/2 pound (300 grams) unsalted clarified butter
• 1/2 pound (300 grams) raw, hulled pistachio nuts, ground to a powder
• 2 tablespoons sugar

• 14 x 18-inch shallow metal baking pan
• Pastry brush
• Pastry cutter or sharp knife

1. Begin by making the syrup. You'll pour over the hot baklava later on. Combine the water, sugar, and lemon juice in a small saucepan, bring the mixture to a boil and let it simmer slowly uncovered while you prepare the rest of the baklava.
2. Prepare the clarified butter.
3. Mix the ground pistachio nuts with 2 tablespoons of sugar. Brush the bottom of your baking pan with butter and sprinkle a few pinches of the ground pistachio nuts over the butter.
4. Take your first layer of phyllo and set it in place. Working quickly, brush the entire piece of phyllo with the butter. Repeat in the same manner with 18 leaves of phyllo.
5. Once you've buttered the 18th layer, use all of the ground pistachio mixtures to make an even layer going all the way to the edges of the pan.
6. Place another layer of phyllo over the nuts and butter it. Repeat until you finish the last layer. If you have extra butter left, set it aside.
7. Using a sharp knife or a pastry cutter, gently cut the baklava into even squares or diamond shapes. If you're using a round pan, you can cut it into large, narrow slivers.
8. Drizzle the leftover butter over the top. Place the pan in a preheated 395° F/200° C oven and set the timer for 45 minutes.
9. Once the baklava is in the oven, remove the syrup from the heat and leave it to cool down.
10. Bake the baklava for about 45 minutes, or until the layers puff up high and the top layers are golden, crispy and translucent.
11. When ready, remove the tray from the oven. While it's still piping hot, immediately pour the cold syrup evenly over the baklava. Let it bubble up then settle. Generously sprinkle more ground pistachios over the top.
12. Leave your baklava to cool down to room temperature before serving.