GOZLEME

1 glass of water

1 kg of flour

1 tablespoon of salt

1 Turkish tea glass of oil

I made this dish years ago with Melek hala. Mekani cennet olsun.

Mix water with yeast, salt, and oil. Stir well.

Add flour little by little and knead into a firm dough. Add a little more water or flour if necessary.

Form balls and roll them out.

Fold them together, drizzling a little oil between them.

Fry in a frying pan. Lightly brush with oil and cook thoroughly. When gozleme starts to puff up, you know the inside is cooking. Then it's done.

APPLE TRIANGLE

  

INGREDIENTS
1 puff pastry sheet
1 apple
1 tbsp sugar
Lemon juice and lemon zest
20 gr melted butter
Powdered sugar
1 tbsp apricot jam

METHOD
Peel and grate apple. 

Add sugar lemon zest and lemon juice and mix. 

Cut puff pastry into medium rectangles. Make cuts in one half of the rectangle. 

Smear melted butter on the uncut end. Fold and  add a tablespoon of apple mixture, add apricot jam. 

Fold both corners to the center, forming a triangle.

Place on a baking tray. Butter on top and sprinkle with powdered sugar. Bake 15 minutes at 200°C.

Serve with icing sugar on top.

OATMEAL CREPES

25 gr oatmeal
75 gr flour
1 tblesp custard
300 ml milk
2 eggs
pinch salt
butter or magarine for baking

Add flour, oatmeal and salt in a bowl, make a hole in the middle and break the eggs in it.
Whisk the mixture and add bit by bit the milk.

Heat a non-stick pan, brush margarine in the pan and pour some batter (swirl to coat the pan).
Cook until set, and then flip, cook until light brown and remove from pan.
Bake the entire batch and can keep them warm by placing a plate over a pan of hot water.

Fill them and roll them up. The crepes will last in the fridge for a few days. Cover in plastic wrap.
Some ideas for filling: sugar-sirop, honey, nutella, cheese, mushrooms, blueberries and whip cream, chocolate and whatever you like.

For all the heroes who work under hard conditions in hospitals etc during corona crisis, stay safe thinking of you!!!

CHOCOLATE LEMON MARBLE CAKE

200 gr  flour

200 gr butter

180 gr sugar

2 teasp lemonzest

4 eggs (or 3 eggs and 6 tblsp milk)

150 gr dark chocolate (melted)

2 tbsp cocaopowder

TOPPING: 200 gram dark chocolate (melted with little coffeecream and butter), Chocolate praline lemons and sprinkles.

Mix butter and sugar creamy.

Add the eggs 1 at a time and later mix in the sifted flour.
Divide the batter. Pour with a spatula in the cocaopowder and melted chocolate. And in the other bowl the lemonzest. 

Grease in a glass pan (scattered with breadcrumbs). Pour in 2/3 chocolate cake batter, then lemon batter and on top remaining chocolate batter. Stirr in with a small stick for a marble effect.

Cook for 1,5 hour at 170 degrees in oven (1st hour don’t open oven!)
let cool, add a layer of melted chocolate and decorate.

CHEESE COOKIES

100 gr flour
100 gr grated old (Dutch) cheese geraspte oude kaas,
50 gr butter
50 ml cold water
pinch of salt
1 beaten egg
poppy seeds or grated cheese

Stir in cheese and salt into the flour. Add the butter (cut in small pieces) at the flour.
While stirring, add enough water to the mixture, until the flour is solved.
Roll out the dough on a sink with flour. Regularly clean the dough away from the sink, and sprinkle flour over new again.
Fold the dough lengthwise into thirds and roll out again in the direction of the fold. Repeat this 3 times. Let folded and cover for 30 minutes in a cool place.
Then roll it out to 1/2 cm thick layer. Cut into diamond-shaped pieces.
Place them on a baking sheet and brush with beaten egg. Sprinkle with poppy seeds or grated cheese.
Bake 15 minuted in the middle of a 175 degrees C pre-heated oven golden brown.

BUTTON COOKIES

175 grams flour

110 gram soft butter

55 gram light brown sugar

1 sachet vanilla-flavored sugar

½ tablespoon lemon juice

Cut the butter into small pieces and add the remaining ingredients. Knead until a nice dough. Let rest.

Roll out the dough (1 cm thickness) on a floured surface. Cut circles and place them on the baking sheet. Apply with a smaller round shape (lemonade bottle-cap), a slight print. Finally make 4 buttonholes with a straw.

Bake about 12 minutes in a 150 ° C preheated oven. The cookies are soft in the oven, but will soon be hard.

Muesli granola cookies

200g self-raising flour

100g muesli, muesli or granola

100g caster sugar

150 gr butter

1 spoon of honey

 Pinch of salt

Put all ingredients in a bowl Chop the butter with two knifes.

Knead the dough until a cohesive dough Shape cookies and bake in a preheated oven at 175 degrees about 20 minutes light.

Walnut brownie truffles --> when your brownies are failed :-(

I tried to make brownies with a new recipe,, it was a deception and looked awfull,,, so i decided to safe the brownies (which taste nice) and made my own variation ,,, Walnut brownie truffles :-)

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 i decided to make little balls. dipped them  in melted chocolate and decorate.

ORANGECAKES WITH GLAZE

125g soft butter

125g icing sugar

125 grams flour

3 eggs

Grated zest and juice of 1 orange 

1 coffeespoon baking powder

Glaze: juice of 1/2 orange and 50 grams icing sugar

Mix in a bowl the soft butter with half of the icing sugar.

Split the eggs and add the egg yolks into the butter sugar mixture along with zest and juice of 1 orange.

Mix sifted flour and bakingpowder in.

Beat the egg whites with the remaining icing sugar and fold it lightly into the batter.

Spoon the batter into a baking pan.

Bake the orange cake about 30 minutes at 180 celcius in oven. 

for glaze ..mix the rest if icingsugar with juice from half an orange. make a smooth glaze

Remove the cake from the oven and brush the cake immediately with the glaze. Let cool and cut the into cubes.

QUICK 2 MAKE BIRTHDAYCAKE

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

PINK CAKES

cake flour
sugar
butter
2 tablespoons custard
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.

APPLE FRITTERS

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.

LITTLE CAKES AND BROWNIES

cake flour 
sugar
butter/milk
frosting and sugarsprinkles


Make little cakes according to package,
Let cool and cover frosting and decorate.

BROWNIES:
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.

APPLE-PIE

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

CHOCOLATE BROWNIES

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.

LOW CALORIE APPLE CAKE

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.

CUPCAKES WITH CHOCOLATE TOPPING

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)

CREAM PUFFS

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.

DUTCH BOTERKOEK

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.

MADELEINES WITH ICING SUGAR

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
Sugarflowers

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.