Paprika-cheese muffins

50 grams of flour
60 grams of butter
1 egg
15 cl. whole milk ...
2 teaspoons baking powder 1/2 teaspoon salt
60g grated (Parmesan) cheese
3 half peppers (red,yellow,green) cut in small cubes.

In another bowl, beat the egg with milk and butter. Add the flour mixture, peppers and cheese and stir well. Fill muffin tin with this mixture. And bake 25 min in preheated oven (180°)
Mix flour, baking powder, salt, and cheese in a bowl.

Walnut brownie truffles

My brownies are failed, so had to be creative ,,it was just nice of taste and not bad :-) hehehehe so decided to make balls of them dipped in yummie chocolate ,,,for our chocoholics :-) 

325 grams of dark chocolate pieces
225 grams of butter
3 eggs ...
225 grams sugar
75g self-raising flour
pinch of salt
175g coarsely chopped walnuts
1 vanilla pod
225 grams of chocolate into pieces

Melt au bain marie (in a bowl thats being warmed with water) 325 gr chocolate with the butter. Beat the eggs with sugar until frothy. Beat in melted chocolate, self-raising flour, salt, walnuts, vanilla essence and 225 grams of chocolate pieces. Pour the mixture into a greased baking pan (20 x 25 cm) and bake until cooked (40 to 45 minutes)in a preheated oven at 190 degrees C. Leave to cool in the mold.  Now you will see this recipe is failed for brownies ,,so make little balls. dip them in melted chocolate and decorate.


made by my cousin Kubra
Cook potatoes and mash with milk, oil, salt and pepper.
Lay a sheet yufka on the table and fill it with the potato mixture. Put a sheet on top and roll up.
put few hours in the refrigerator  Slice and add baking baking tray,  cover with a mixture of egg, yogurt and oil. and bake in oven

made by my auntie Serife

Wash grated potato and let drain.
white and yellow cheese, salt pepper and stir.
Put this mixture at yufka followed by of egg and yogurt mix on top. make layers. Roll them and  and slice.


cake made by my sister!
200g self-raising flour
200 g butter
150g sugar
1 package vanilla Sugar (about 10 gr)
2 teaspoons lemon zest
4 eggs or 3 eggs and 6 tablespoons milk

Mix butter, sugar, vanilla sugar until creamy dough.
Add the eggs, and then sifted flour and mix in milk.
Put in cooking pan and bake 1 hour at 170 degrees.

Decorate with icing sugar and cars / candles


1 kg flour (+ extra if dough is too wet)
700 ml lukewarm whole milk
1 tsp sugar
4 tsp salt
2 tbsp (olive) oil
42 g yeast (square block for sale in Turkish stores)

Dissolve yeast in a little lukewarm milk.
Stir flour, sugar and salt in a large bowl.
Add yeast mixture and knead well.

Knead dough so that air goes out, always turn around and good with  fists to make a stiff dough, if too wet then add some flour. Cover the bowl and let dough rise in 45 min (I put a chair in front of the warm oven, but you can also put the bowl of dough in another bowl with hot water).

In then meantime you can cut vegetables and make the sauce. 

FILLING: egg, mushrooms, onions, peppers, olives, and cheese OR basicilum raw meat, onion, diced tomatoes, tomato sauce, chilli flakes, parsley, salt, pepper pieces.

fry garlic and pepper in olive oil

SAUCE: olive oil, garlic, peppers, tomatoesjuice oregano, basil.
Fry garlic and pepper in olive oil

Let tomato cubes simmer

Add diced tomatoes and let simmer.
If tomatoes are soft or tomato / diced canned there and season with oregano, basil and salt.

The dough should be grown in volume and soft feel.
Knead again and form small balls. Roll it into 1 cm thick pizzas

Brush edges with oil

Top the pizzas with a layer of tomato sauce, stuffing and cheese.

Let rise little and  brush the edges with oil.
Bake at 200 degrees C.


1 kg chicken breast
5 cloves of garlic
2 onions
2 very small cut tomatoes
1.5 tbsp curry masala
1 tsp ajinomoto (monosodium glutamate)
3 bouillon cubes
1 tbsp tomato paste
10 peeled hard boiled eggs
Half pepper (madame jeanette)
2 tbsp oil
black pepper

Cut chicken into pieces, and season with black pepper.
Put oil in a large pan and fry the onion, pepper and garlic herein.
Add the chicken and fry gently.
Then add the tomatoes, curry, tomatopaste and aji-no-moto let bake a few minutes, stir well.
Add water and bouillon cubes and let shimmer.

Fry the cooked eggs lightly in oil and drain. After 15 minutes add the chicken and simmer until the sauce has the desired thickness.

5 cloves of garlic
2 onions
2 very small cut tomatoes
1.5 tbsp curry masala
1 tsp aji no moto (or monosodium glutamate)
3 bouillon cubes
1 kg of potatoes
500g kousenband (snap beens)
1 tbsp tomato paste
1 small pepper (madame jeanette)
2 tbsp oil

Peel potatoes and cut into pieces, cut snap beens into pieces about four 4 cm cut.
Put oil in a large pan and fry the onion, pepper and garlic here in.
Then add the tomatoes, curry, tomatopaste  and aji-no-moto  and bake a few minutes.
Add the beans and potatoes and stir well.
Pour water and bouillon cubes simmer over this until the sauce has the desired thickness

Serve both dishes with roti


cake flour

pink frosting and Pearls

Make cake according to package, add custard powder and bake little cakes in the oven.
Let cool and cover with pink frosting and decorate with gems.


The name quiche is originally form the German word Kuchen (cake).
175 gram flour
75 gram butter
pinch of salt
2 tblsp cold water

1/2 courgette
1 small red or green paprika
1 small leek
150 gram grated cheese

Bit of sour- or whiped cream, 100 ml milk, salt & pepper and 2 eggyokes.

Knead the dough with the sieved flour, butter and water.
Allow 20 minutes in the fridge.
Cut the vegetables, fry in oil for 5 min. Allow to cool and mix in the cheese.

Roll out the dough put in round (glass) form of 20 cm diameter.
Bake with peas and rice
Provide a raised edge.
let rest 10 minutes in refrigerator. Making holes in with fork. Put on top baking paper and peas or rice.
Bake at 200 degrees C in oven. 
After 20 minutes, take baking pan out of the oven and carefully remove the paper with peas/rice.
Set for another 10 minutes in the oven. So that the dough can bake well. Set oven at 175 degrees C.

Put the filling in the form and mix all the ingredients for the batter together. Pour at last the batter in the form. Bake another 30 minutes.


6 tblsp sugar
2 tblsp cinnamon powder
6 sour apples
1 egg
250 grams self raising flour
1 teasp salt
3 dl (cup) milk

Peel apples, and drill out core with apple drill. Cut in slices.
Add cinnamon and sugar in a deep plate,, and wallow the slices in this mixture.
Sift flour and salt in a bowl. Make a hole in the middle. Put egg in the hole and stir milk in it. Continue to stir until smooth batter.

Heat the oil to 175 C or until white vapor appears. With a fork put apple slices in batter and slip into hot oil.
Fry about 4 minutes until golden, turn the slices halfway back.
Let apple fritters drain on kitchen paper to drain. Sprinkle powdered sugar on top of fritters.


500 g potatoes
2 boiled beets
1 sour apple
8 tablespoons mayonnaise
1 small can of corn
1 tablespoon margarine
1 piece of chicken breast
8 sweet-sour pickles
3 tblsp sweet-sour onions (dutch onions= zilveruitjes)
2 bouillon cubes
1 clove garlic
3 hard boiled eggs for garnish

Peel the potatoes and boil until tender with salt. Boil the chicken afterwards in a little water with the bouillon cubes and garlic clove until tender. Mash the potatoes.
Slice pickles, onions and apple finely. Grate or puree beets in food processor.
Make a smooth puree of beet, margarine, mayonnaise and potato.
For intense colour, add some beetjuice. AddtThe other ingredients and stir well, season with salt. Garnish with sliced hard boiled egg.


Popcorn was first discovered thousands of years ago by the Native Americans. The oldest forms of corn, evidence of popcorn from 3600 B.C. was found in New Mexico.

Corn is able to pop because, unlike other grains, its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns.

There is even a crochetstitch named after popcorn: popcornstitch!

This is how you make plain popcorn:
1 tbsp oil
200 gr popcorn kernels

Put oil in a large pan with a thick bottom. Scatter the corn popcorn there and put the lid on the pan.
Heat the pan to medium heat. The corn will now pop.
Don't turn the heat no too high, otherwise it will burn the corn.
Turn the heat off when it stops popping.

SALTY POPCORN: Sprinkle salt over the popcorn.

SWEET POPCORN: Put a spoonful of butter in a heavy saucepan or wok. Few tablespoons powdered sugar on top and add the popcorn. Continue stirring until the popcorn has a light brown layer.

HONEY POPCORN: Pour 1 tbsp. thin honey over hot popcorn, shake it a couple of times and let it cool.

COLOURED POPCORN: 1 cup sugar, popcorn made with 1/2 cup corn, 20 gr. butter, 1/3 cup water, 6 drops of foodcolouring. Stir sugar, butter and water in a heavy saucepan to sugar is dissolved. Bring the mixture to a boil and let boil without stirring 5 minutes. Remove from heat and add foodcolouring. Stir the colored sugar mixture into the popcorn. Put the popcorn on a baking sheet and allow 5 minutes into oven until crispy and no longer stick together. Shake the colourded popcorn in a large bowl to combine.

CHEESEPOPCORN: 10 cups freshly popped popcorn, 1 tsp ground paprika, 1 tsp chilli powder, 1/2 tsp ground cumin, 2 spoons melted butter, 5 spoons grated Parmesan cheese, salt
Put hot popcorn into a large serving bowl. Sprinkle paprika, chilli powder and cumin over the popcorn and toss to mix. Pour the melted butter over the top then sprinkle with the Parmesan cheese. Toss again to blend.


350 g Japanese noodles
250 g chicken breasts,cubed and seasoned with salt, pepper or chickenherbs
2 sliced garlic cloves
1 red and 1 green sliced paprika
100 gr mushrooms, cut in half
1 thin sliced red pepper
3 tablespoons japanese soysauce
1 tablespoon ketjap asin (Indonesian salt soysauce)
1 tbsp sunflower oil
1 tbsp sesame oil

Cook noodles according to package directions, drain and set aside.
Heat a large wok/frying pan, add some oil and bake chicken.
Remove from pan and set aside.
Heat oil in a wokpan,bake garlic, pepper and chicken. Add soysauce, ketjap asin, sauté 10 minutes.

Add paprika and mushrooms and stir good through mixture. Add noodles and serve hot.


6 tomatoes peeled and cubed
2 tbs tomato paste
1 big onion
2 cloves garlic
2 tbs parsley
1 chillipeper
Basil, thyme, pepper and salt
1 dl bouillon
Olive oil

Chop onion and garlic very fine and bake together with parsly in olive oil.
Add tomatocubes and tomato paste.
Season with basil, thyme, salt, black pepper and diced chilli pepper.
Add bouillon, and let simmer at least ½ hour at low fire.
Cook pasta and add sauce, sprinkle some parmezan cheese over the dish.



750 gr flour
500 gr butter
375 gr sugar cane (or 400 g sugar)
2 eggs
2 sachets vanilla sugar

Put all ingredients in a bowl and knead to a ball. Let rest in refrigerator for 1 hour.
Grease an ovenpan with butter and add dough in it. Make small holes with a fork. (keep some dough separately)

Peel and slice or cube 3 apples and put on top of the dough.
Sprinkle 50 g sugar and 1 tsp cinnamon over the apples.
Form a braid from the remaining dough and put on top of the applelayer.

Make a mixture with the blender with the following ingredients and pour over the cake:
4 eggs
8 tbsp milk
2.5 tbsp sugar
2.5 tbsp custard powder

Saute the apple pie 1.5 hours at 175 degrees C


100 g butter
175 g white caster sugar
75 g dark brown sugar
125 g dark chocolate
1 tablespoon golden syrup
2 eggs
1 teasp vanilla extract
100 g flour
2 tablespoons cocoa powder
½ teaspoon baking powder

Put butter, sugar, chocolate and syrup in a heavy saucepan. Heat gently and stir until the mixture is well blended and smooth. Remove from heat and let cool well.
Beat the eggs with vanilla extract and stir in the cooled chocolate mixture.
Sift the flour, baking powder and cocoa powder over the bowl gently stir with a metal spoon to the egg-chocolate mixture.
Grease a square baking tin (20cm) and place baking sheet on the bottom. Spoon the dough into, ant bake the cake 25 minutes at 180 degrees C, until the top is crispy.
Let the cake cool and cut into pieces.


100 g flour
5 g baking powder
2 eggs
2 apples
6 tbsp semi-skimmed milk
6 tbsp sugar
4 tbsp sunflower oil
A little cinnamon

Separate eggs and beat egg whites. Sift the flour and baking powder.
Beat the egg yolks with sugar, milk and oil. Fold in the flour and baking powder by bits.
Fold the beaten egg whites carefully into the dough. Peel the apples and cut them into slices, sprinkle cinnamon over it. Mix them with the dough. Spoon the dough into small bowls

Bake the cake 35 minutes at 175 degrees C.


160 gr white or brown chocolate
100 gr wholemeal biscuits
100 gr coarsely chopped macadamia or walnuts
160 gr dark chocolate

Line a baking tray with baking paper. Melt the white chocolate au bain marie.

Break the biscuits into pieces and stir them together with the nuts into the chocolate.

Spoon mounds on the baking sheet and let cool completely in the refrigerator.
Melt the dark chocolate and allow to cool.
Dip the nutrots in the chocolate and let drain


170 g dark chocolate
1 tbsp rum (essence)
35 g butter
45 g icing sugar
50 g ground almonds
45 gr grated dark chocolate

Melt the chocolate au bain marie with rum and keep stirring.
Add the butter and let this melt. Add icing sugar and almonds. Allow to cool until firm enough to make balls from forming.
Add the grated chocolate on a plate and roll the truffles through until they are completely covered.


200 gr selfraising flour
200 gr butter
150 gr sugar
1 package vanillasugar
2 teasp lemonzest
3 eggs and 6 tblsp milk
1 chocolatebar

Mix butter, sugar and vanillasugar creamy with mixer.
1 for 1 add the eggs and later mix with the sifted flour and milk.
Pour in cakemix in muffingpans and let cook for 1 hour at 170° C in oven.
Melt chocolate au bain marie and spread on top of the cakes.
Sprinkle some sugarfigures on top of the cakes. (for 12 cupcakes)


For 20 small puffs
1 dl water
pinch salt
50 g margarine
60 g flour
2 eggs
Whipped cream for filling

Add the water with salt and butter in a pan and bring to boil. Suddenly stirr all the flour in, until a cohesive ball. Remove from the heat and let cool 2 minutes. Stirr the eggs in portions to the masses. On a baking tray put some baking paper and on a distance from each other place 20 dough mounds. Bake 220 ° C in a preheated oven with a bowl of water so puffs can rise rapidly (12 min) Do not open oven! Puffs are golden and cooked in 25 minutes, they are done when they feel very light.
Leave on a rack to cool. Make a small opening in puffs and fill with whipped cream.
Scatter powdered sugar on the puffs.


250 gr flour
170 gr caster sugar
200 g butter
Pinch of salt
1/3 teaspoon lemonzest
1 spoon custardpowder
1 big egg (use 1/3 to cover the cook)

Cover the sifted flour, butter, custard, lemonzest, caster sugar and salt in a bowl. Cut butter with two knives into very small pieces . With a cool hand quickly make a dough of it.
Add dough to a form of 24 cm diameter.
Draw with a fork long lines into a diamond pattern. Cover with beaten egg.
Bake 40 minutes almost cooked and Brown in a 180 degrees C hot oven.


for 12 cupcakes
90 gr flour
90 gr butter
75 gr sugar
2 eggs
4 tbsp milk
3/4 teasp (fake) rum
Zest of one lemon
3 tbsp apricot jam
2 tbsp water

for icing:
100 gr icingsugar
1 tbsp lemonjuice
1 tbsp water
foodcolouring or fruitjuice in different colours

Melt butter a little bit and let cool.
Beat eggs and sugar creamy and add lemonzest and rum. The sugar should be dissolved
Add flour bit by bit (mixer at low or use a spatula)and at last add butter to this mixture.
Fill small cups with mixture and bake 15 min at 200 ° C in middle of oven.

Warm apricotjam in a pan with 2 tbsp water and let is sift.
Direct out of oven remove cups of the madeleines and add a layer of apricot on top when they are still warm.Let cool
Make sugar icing by mixing all the ingredients and stir very well. Give a nice colour like for pink, use a toothpick to add the colour you need a very tiny amount.
Spread over cooled cakes and garnish with sugarflowers

If you dont want to use commercial foodcolouring, see below for a natural alternative for different (less intensive)colors. :

  • Pink = berryjuice, beet juice,
  • Reddish pink = juice of boiled raspberry (remove pulp)
  • Orange = orange syrup, or
  • Yellow = concentrated orange juice or saffron or a little turmeric powder mixed with little hot water
  • Violet blue = boiled juice of blueberries (remove pulp)
  • Green = spinach juice with turmeric powder.
  • Brown = sifted cocoa, coffee powder or carob powder.


In Sicily and across Italy, lower income workers were still able to afford a tasty pasta known as “pasta e fagioli” which translates to “Pasta and Beans” these ingredients were also both easily available in Italy.
The traditional pasta fagioli recipe is completely meat free and I was inspired by this recipe to make a salad of it.

1 carrot
1 onion
2 cloves garlic
Small pot brown beans (or cooked dried beans)
100 grams of pasta (small size)
Chilli Pepper
Salt Oregano
Olive Oil
½ stock cube
grated parmesan cheese

Cut all ingredients finely. Put water in a pan with salt and bring to a boil, add pasta and stir, let cook until tender.
Rinse and drain in colander.

Put olive oil in pan, fry onion, then garlic, carrot, and add spices. Add water and bouillon cube. Leave on medium low fire.

Rinse beans (or soak dried beans overnight and cook) and put these also in the pan. Add pasta and leave on fire for 5 minutes. Sprinkle grated cheese over the salad.


120 gr flour
100 gr softened butter
100 gr sugar
100 gr raisins
grated zest of half a lemon
1/2 teaspoon vanilla extract
pinch of salt
5 large eggs, seperated.
1 tablespoon of flour for the fruit

First butter and flour (breadcrumbs is even better) your tin.Preheat oven to 180 C.
Mix the egg yolks with the sugar creamy, and when they're nice and light add the soft butter.
Don't mix too much. Fold in the flour, add the salt, lemon zest, raisins and vanilla.
Beat the eggwhites until stiff. Gently fold them into the batter. Pour into the tin, tap it on the counter several times.
Bake 40 minutes. The cake should be lightly browned.
Let cool in the tin for 5 minutes then carefully turn out.


200 gr selfraising flour
200 gr butter
150 gr sugar
1 package vanillasugar
2 teasp lemonzest
4 eggs (or 3 eggs and 6 tblsp milk)
100 gr dark chocolate
2 tbsp cocaopowder

Mix butter, sugar and vanillasugar creamy
Add the eggs 1 at a time and later mix with the sifted flour.
Use a spatula to pour in the cocaopowder and melted chocolate.
Grease in a (glass)pan of 2 liter, now scatter some breadcrumbs. Pour in chocolate cakemixture, then white and on top cocolate mix. Take a satestick and stirr in the batter for a marble effect.

Let cake cook for 1,5 hour at 170 degrees in oven (1st hour don’t open oven!)


200 gr dark chocolate in small pieces
200 g butter
160 g sugar
160 g self raising flour
5 eggs
4 tbsp milk
50 ml cream
Grated zest of one orange
juice of 2 small oranges

Melt the butter on low heat in a pan. Now add the chocolate pieces in it to dissolve.

Remove the pan from the heat. Add the cream and let cool.

Beat the eggs, milk and sugar into a thick frothy mass. The sugar should be dissolved.

Mix the chocolate mixture with a spatula with the egg mixture, and add the orange juice,the grated zest and self raising flour. Mix well so that you no longer have lumps.

 Fill small cups with mixture and bake 40 minutes in the oven at 180 ° C.

100 gr icing sugar
1 tbsp rum (essence)
1 Tbsp water.
Make glaze by stirring all ingredients together.
Spread over the cooled cakes.
Decorate with walnut or chocolate flakes/balls (makes 20 cakes)
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