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Apple Crumble Cheesecake with Caramel Ingredients CRUMBLE TOPPING 75 g cold unsalted butter (5⅓ tbsp) 75 g granulated sugar (6 tbsp) 150 g all-purpose flour (1¼ cups) COOKIE CRUST 135 g unsalted butter, melted (9½ tbsp) 200 g Maria cookies, finely crushed (about 2 cups crumbs) APPLE FILLING 400 g apples, sliced (about 3 medium apples) 8 g vanilla sugar (replace with 1/2 tsp of vanilla extract) 30 g light brown sugar (2½ tbsp, packed) 5 g ground cinnamon (1⅔ tsp) 50 g caramel sauce, optional (about 2½ tbsp) CHEESECAKE 800 g cream cheese, at room temperature (28 oz / 3½ blocks) 125 g granulated sugar (½ cup + 2 tbsp) 8 g vanilla sugar (replace with 1/2 tsp of vanilla extract) 30 g cornstarch (¼ cup) 3 large eggs SERVE WITH caramel sauce Ingredient notes: Maria cookies are usually found in the international or Hispanic aisle of most grocery stores. Graham crackers or Biscoff cookies make a great substitute. No vanilla sugar? Use granulated sugar plus 1 tsp vanilla extract instead. Equipment: 9-inch (24 cm) springform pan INSTRUCTIONS Gather all your ingredients. Preheat the oven to 320°F (160°C), using conventional bake (not convection). Add the cold butter, sugar and flour to a bowl. Crumble the ingredients using your fingertips. Set the crumble aside. Mix the crushed Maria cookies with the melted butter until fully combined. Line the bottom of the springform pan with parchment paper. Spread the cookie mixture over the bottom and press it down firmly with the back of a spoon. Refrigerate the crust while you prepare the rest of the cheesecake. Add the apple slices, vanilla sugar, light brown sugar and cinnamon to a skillet over medium-high heat. Cook for 6–8 minutes, stirring regularly. The apples should soften but still have a slight bite. Want extra caramel flavor? Stir 50 g (about 2½ tbsp) of caramel into the warm apples. Let the apple mixture cool. Add the cream cheese, sugar, and vanilla sugar to a bowl. Mix briefly until smooth. Sift the cornstarch over the bowl and mix on low speed until well combined. Add the eggs one at a time, gently mixing after each addition until fully incorporated. Do not overmix the batter. Pour the cheesecake mixture over the cooled cookie crust. Spread the apple mixture evenly over the cheesecake and smooth the surface. Sprinkle the cookie crumbs over the top. Place the apple cheesecake in a preheated oven at 160°C (320°F), using conventional top and bottom heat. Bake for 55–65 minutes. Turn off the oven and leave the cheesecake inside with the oven switched off. Remove the cheesecake from the oven and let it cool completely to room temperature. Then refrigerate for at least 4 hours. For the best results, let the apple cheesecake set overnight. If desired, drizzle with extra caramel before serving. #cheesecake #apple #desserts #food #fyp

Glazed Korean Donuts RECIPE BELOW Yield: 12 donuts Ingredients DOUGH 250 ml lukewarm milk (1 cup) 10 g instant yeast (1 tbsp) 20 g granulated sugar (1½ tbsp) 1 large egg 45 g unsalted butter, softened (3 tbsp) 500 g all-purpose flour (4 cups) 5 g salt (1 tsp) sunflower oil (for frying) BUTTER GLAZE 75 g unsalted butter (5⅓ tbsp / 3/4 stick) 100 g powdered sugar (¾ cup) 45 ml milk (3 tbsp) INSTRUCTIONS In a large bowl, combine the lukewarm milk, yeast and sugar. Stir well and let stand for 5 minutes. Add the egg, butter, flour and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour, or until doubled in size. Deflate the dough. Divide it into 12 equal pieces of about 75 g (2⅔ oz) each and shape them into balls. Roll each piece into a long rope about 35 cm (14 inches) long, keeping the thickness as even as possible. Hold both ends of the rope and twist them in opposite directions. Bring the two ends together and the dough will naturally twist around itself. Pinch the ends firmly to seal. Don't twist too tightly, since the donuts will expand as they rise and fry. Place the donuts on a sheet of parchment paper. Let them rise for 30 minutes, or until doubled in size. They should look noticeably puffy. Heat the oil in a deep skillet over medium-high heat to 170 °C (340 °F). Fry the donuts in small batches so the oil temperature doesn't drop too much. Fry for 2–3 minutes per side, until golden brown. Drain on paper towels. In a small saucepan over medium-high heat, melt the 75 g (5⅓ tbsp) butter for the glaze. Cook for 3–5 minutes, until it turns light brown and it gives off a nutty scent. Remove from the heat immediately and let cool until lukewarm. In a bowl, whisk together the brown butter, powdered sugar and milk until smooth and slightly thick. If the glaze thickens too much, microwave it for a few seconds to loosen it. Let the donuts cool for a few minutes. Dip the top of each donut into the glaze and let any excess glaze drip off. Allow the glaze to set briefly before serving the donuts. #donuts #koreanfood #food #fyp #glaze

POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #recipe #flatbread #cheese #fyp

SNICKERS ICEBOX CAKE #food #cake #icebox Prep time: 30 minutes Chill time: at least 6 hours (overnight is best) Ingredients CHOCOLATE CREAM 75 ml heavy cream (⅓ cup) 300 g milk chocolate, chopped (10.5 oz) 400 g mascarpone, cold (14 oz / 1¾ cups) 8 g whipped cream stabilizer (1 tbsp, optional) 250 ml heavy whipping cream, cold (1 cup) BASE Tea biscuits, Maria cookies or graham crackers CARAMEL FILLING 100 g unsalted peanuts, finely chopped (3.5 oz / ⅔ cup) 250 g thick caramel sauce or dulce de leche (8.8 oz / about ¾ cup) TOPPING caramel sauce unsalted peanuts, finely chopped snickers bars, thinly sliced Instructions Heat 75 ml (⅓ cup) heavy cream until it's just about to boil. Remove from the heat, add the chopped milk chocolate and let it sit for 1 minute. Stir until smooth, then let the mixture cool completely. Add the mascarpone and whipped cream stabilizer to a large, deep bowl. Pour in the cooled chocolate mixture and beat until smooth. With the mixer running, gradually add the 250 ml (1 cup) cold heavy cream. Beat until the cream is thick and stiff. Transfer the chocolate cream to a piping bag. In a small bowl, stir the chopped peanuts into the caramel. Set aside. Pipe a layer of chocolate cream onto a cookie and spoon some peanut-caramel filling over it. Pipe another layer of chocolate cream on top and cover with a second cookie. Pipe a thin line of chocolate cream onto a serving platter or cake board to anchor the cookies. Stand the cookie sandwiches upright, side by side, in a row on the cream. Repeat until out of cream/cookies. Pipe chocolate cream over the top of the cookies and smooth it into an even layer. Cover and refrigerate for at least 6 hours, ideally overnight, so the cookies soften and the cake sets. Pipe swirls of chocolate cream along the edges of the cake and fill the center with caramel. Press thin Snickers slices around the base. Top with more Snickers slices and chopped peanuts, and drizzle with extra caramel if you like. #dessert #tiktokfood

SLOPPY JOE BUNS RECIPE BELOW Ingredients DOUGH 250 ml lukewarm milk (1 cup) 15 g honey (1 tbsp) 7 g instant yeast (1 tbsp) 1 large egg 45 g unsalted butter, room temperature (3 tbsp, 1/2 stick) 500 g all-purpose flour (4 cups) 8 g fine salt (1⅓ tsp) SLOPPY JOE FILLING 25 ml olive oil (2 tbsp) 600 g ground beef (1⅓ lb) 4 g fine salt (⅔ tsp) 3 g paprika (1 tsp) 2 g garlic powder (⅔ tsp) 3 g onion powder (1 tsp) 3 g cayenne pepper (1 tsp) 1.5 g black pepper (½ tsp) 100 g ketchup (6 tbsps) EXTRA cheese slices (American or cheddar) Big Mac-style burger sauce 1 egg, beaten Sesame seeds Instructions Prepare all the ingredients. In a large bowl, combine the lukewarm milk, honey and yeast. Stir well and let the mixture rest for 5 minutes. Add the egg and butter and mix well. Add the flour and salt. Knead the dough 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. Heat the olive oil in a skillet over medium-high heat. Add the ground beef, salt, paprika, garlic powder, onion powder, cayenne pepper and black pepper. Cook for 7-8 minutes, until browned and cooked through. Add the ketchup. Stir the ketchup into the beef until well combined. Let the filling cool completely before adding it to the dough. Deflate the risen dough and divide it into 9 equal pieces. Shape each piece into a ball. Roll each dough ball into a round sheet. Place a slice of cheese in the center of each disc, then top with some of the beef filling and a spoonful of burger sauce. Add extra cheese if you like. Fold the dough inwards and pinch it tightly closed. Place the buns seam side down on a baking sheet lined with parchment paper. Brush with the beaten egg and sprinkle with sesame seeds. Let rise for 30 minutes. Bake in a preheated oven at 200°C (400°F) for 12-18 minutes, or until golden brown. #food #sloppyjoe #beef #cheese #tiktokfood

Blueberry Crumble Cheesecake 🫐 Ingredients COOKIE CRUST 90 g unsalted butter (6 tablespoons) 175 g Biscoff cookies (about 27 cookies, 1½ cups crushed) CHEESECAKE BATTER 800 g cream cheese (3½ blocks, 8-oz) 125 g granulated sugar (⅝ cup) 8 g vanilla sugar, (or 1/2 tsp vanilla extract) 30 g cornstarch (¼ cup) 3 large eggs CRUMB TOPPING 75 g cold unsalted butter (5 tbsps) 60 g granulated sugar (¼ cup plus 1 tbsp) 150 g all-purpose flour (1¼ cups) BLUEBERRY LAYER 250 g blueberries (1⅔ cups) 100 g granulated sugar (½ cup) SERVE WITH Whipped cream fresh blueberries INSTRUCTIONS Melt the unsalted butter for the crust in a small saucepan over low heat. Pulse the Biscoff cookies in a food processor until finely ground. In a deep bowl, combine the crushed cookies with the melted butter and mix until fully combined. In a deep bowl, combine the cream cheese, granulated sugar, and vanilla sugar. Beat for 1 minute. Sift the cornstarch over the bowl and beat for another minute. Switch to a spatula. Crack in the eggs one at a time, folding each one in by hand before adding the next. In a deep bowl, combine the cold butter, sugar, and flour. Use your hands to work the mixture into coarse crumbs, then set aside. Heat the blueberries and sugar in a skillet over medium heat. Simmer gently for about 10 minutes, or until the mixture has thickened, stirring occasionally. Let cool. Grease the pan and line the bottom with parchment paper. Press the crust firmly into an even layer. Pour in the cheesecake batter and spread evenly. Spoon the cooled blueberry mixture over the top, then scatter the crumbs over the cheesecake. Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until the top is nicely golden. Keep an eye on it toward the end, since baking times vary by oven. Let the cheesecake cool completely before slicing. Pipe on whipped cream and garnish with fresh blueberries. #food #cheesecake #desserts

BUFFALO CHICKEN PIZZA'S Ingredients DOUGH 160 ml lukewarm milk (⅔ cup) 8 g honey (about 1 tsp) 5 g instant yeast (1½ tsps) 25 ml olive oil (2 tbsps) 300 g all-purpose flour (2⅓ cups) 6 g salt (1 tsp) CHICKEN MARINADE 20 g unsalted butter (1½ tablespoons) 20 ml olive oil (1½ tablespoons) 400 g chicken thighs, diced (14 oz, about ¾ lb) 3 g salt (½ tsp) 3 g paprika (1 tsp) 2 g garlic powder (⅔ tsp) 2 g onion powder (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 1 g black pepper (⅓ tsp) BUFFALO SAUCE 25 g sweet chili sauce (about 1½ tbsps) 50 ml hot sauce (about ¼ cup, 4 tbsps) 15 g honey (about 2 tsps) SERVE WITH shredded cheese, to taste INSTRUCTIONS Prepare all ingredients. In a deep bowl, combine the warm milk, honey, and yeast. Mix well and let sit for 5 minutes. Add the olive oil, flour, and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour, or until doubled in size. Heat the butter and olive oil in a skillet over medium heat. Add the chicken, salt, paprika, garlic powder, onion powder, cayenne, and black pepper. Cook for 5–6 minutes. Stir in the sweet chili sauce, hot sauce, and honey. Mix well and simmer for 2 minutes. Let cool. Deflate the dough and divide it into 6 equal pieces. Shape each into a ball. Take one ball and roll it flat into an oval. Place the dough on a parchment-lined baking sheet. Brush with hot sauce or sweet chili sauce, then sprinkle with shredded cheese. Divide the chicken mixture over the dough. Let rise for 30 minutes. Bake in a preheated oven at 400°F (200°C) for 12-18 minutes, or until golden brown. #food #buffalo #chicken

SWEET POTATO HAND PIES WITH BEEF RECIPE BELOW DOUGH 400 g mashed sweet potato (1⅔ cups) 1 large egg, beaten 6 g salt (1 tsp) 1 g dried chives (1 tsp) 450 g all-purpose flour, plus extra for dusting (3¾ cups) FILLING 25 ml olive oil (2 tbsps) 450 g ground beef (1 lb) 3 g paprika (1 tsp) 3 g garlic powder (1 tsp) 3 g onion powder (1 tsp) 3 g ground cumin (1 tsp) 3 g cayenne pepper (1 tsp; use ½ teaspoon for less heat) ½ beef bouillon cube 10 g fresh parsley, finely chopped (¼ cup) 40 g red bell pepper, diced (¼ cup) 75 g yellow onion, diced (½ cup) 100 g shredded mozzarella (1 cup) Extra olive oil or neutral oil for frying. In a large bowl, combine the mashed sweet potato, beaten egg, salt, dried chives, and flour. Knead until smooth. Cover the dough and let it rest while you make the filling. Heat the olive oil in a large skillet over medium heat. Add the ground beef, paprika, garlic powder, onion powder, cumin, and cayenne. Crumble the bouillon cube over the top and cook for 3–4 minutes, breaking up the meat. Stir in the parsley, bell pepper, and onion. Cook for 4–5 minutes, until softened. Turn off the heat, stir in the mozzarella until combined, and let the filling cool completely. Divide the dough into 9 equal pieces and roll each into a ball. On a well-floured surface, roll one ball into a circle, about ¼ inch thick. Spoon some filling into the center and fold the dough up and over, pinching to seal into a tight pocket. Place each filled bun on a sheet of parchment paper and repeat with the rest. Heat a heavy-bottomed skillet over medium heat with a little oil. Cook the buns until golden brown and cooked through, flipping once, about 4–5 minutes per side. #food #recipe #beef #bismillah

RECIPE BELOW #food #recipe DOUGH 200 ml lukewarm milk (¾ cup plus 1½ tablespoons) 16 g vanilla sugar, or 1 teaspoon vanilla extract 20 g granulated sugar (1½ tablespoons) 7 g instant yeast (2¼ teaspoons) 25 g unsalted butter, melted (2 tablespoons) 400 g all-purpose flour (3⅓ cups) 4 g salt (⅔ teaspoon) FILLING 30 soft caramel candies, about one per dough ball (unwrapped) COATING granulated sugar, for rolling EXTRA Vegetable oil, for frying (I used sunflower) Instructions In a large bowl, combine the lukewarm milk, vanilla sugar, granulated sugar, and instant yeast. Stir well and let sit for 5 minutes. Add the melted butter and mix well. Add the flour and salt, then knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the dough and let it rise in a warm spot for about 1 hour, or until doubled in size. Deflate the risen dough to release the air, then divide it into 30 equal pieces. Roll each piece into a smooth ball. Take one dough ball and flatten it slightly. Place a caramel candy in the center, then fold the dough tightly around it. Arrange the filled dough balls on a parchment-lined baking sheet or rack. Let them rise for 30 minutes. Heat a thin layer of sunflower oil in a large skillet over medium heat until it reaches about 350°F (175°C). Fry the donuts in batches, turning occasionally, until golden brown on all sides and cooked through. Drain on paper towels. While the donuts are still warm, roll or toss them in granulated sugar until evenly coated.

CAJUN SHRIMP PASTA #food #recipe PASTA 275 g penne pasta (10 ounces) salt water SHRIMP MARINADE 500 g shrimp, peeled and deveined (1 lb) 3 g cayenne pepper (1 tsp) 3 g paprika (1 tsp) 2 g garlic powder (⅔ tsp) 3 g onion powder (1 tsp) 1.5 g black pepper (½ tsp) 5 g chopped fresh parsley (1 tbsp) 30 g unsalted butter (2 tbsps) 20 ml olive oil (1½ tbsps) SAUCE 60 g yellow onion, finely chopped (about ⅓ cup, ½ small onion) 2 garlic cloves, minced 50 g red bell pepper, about ⅓ of one pepper (⅓ cup diced) 5 g chopped fresh parsley (1 tbsp) 50 g tomato paste (3 tbsps) 3 g cayenne pepper (1 tsp) 3 g paprika (1 tsp) 2 g garlic powder (⅔ tsp) 3 g onion powder (1 tsp) 1 beef bouillon cube (stock cube in UK) 75 ml reserved pasta water (⅓ cup) 250 ml heavy cream (1 cup) 100 g grated Parmesan cheese (1 cup) Instructions Bring a large pot of water to a boil. Once boiling, add salt, then the penne, stirring well so the pasta doesn't stick together. Cook for 8-11 minutes, until al dente. Before draining, scoop out and reserve ⅓ cup of the pasta water, then drain the pasta. In a deep bowl, toss the shrimp with the cayenne, paprika, garlic powder, onion powder, black pepper, and parsley until combined. Heat the butter and olive oil together in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes, just until they turn pink and opaque. Remove the shrimp from the pan and set aside, they'll finish cooking later. In the same skillet, add the onion, garlic, red bell pepper, and parsley. Cook over medium-high heat for 2-3 minutes, until softened. Stir in the tomato paste, cayenne, paprika, garlic powder, and onion powder. Crumble the beef bouillon cube over the top and add the reserved pasta water. Stir well and let simmer for 2 minutes. Pour in the heavy cream and let the sauce simmer for 4-5 minutes, until it thickens nicely. Stir in the Parmesan cheese and cook until melted and smooth. Add the drained penne to the creamy sauce and toss until well coated. Fold in the seared shrimp and toss once more to combine everything evenly. Serve while hot.

SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.

CHOCOLATE FILLED LONG DONUTS #food #recipe #donuts DOUGH 275 ml lukewarm whole milk, 1⅛ cups 16 g vanilla sugar, (1 tbsp, or 1 tsp vanilla extract) 20 g granulated sugar, 5 tsps 7 g instant yeast, 2 tsps 35 g melted unsalted butter, 2½ tbsps 1 large egg 500 g all-purpose flour, 4⅙ cups 5 g salt, 1 tsp salt Filling chocolate spread (such as Nutella) TOPPING powdered sugar melted chocolate Instructions Add the lukewarm milk, vanilla sugar, granulated sugar, and yeast to a large bowl. Mix well. Add the melted butter and beaten egg, and whisk until combined. Add the flour and salt, then knead for 10 to 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 transfer it to a lightly floured work surface. Roll it into a rectangle about 25 x 14 inches (65 x 35 cm). Use a pizza cutter to cut the dough into 16 equal pieces. Take one piece of dough and pipe some chocolate spread into the center. Fold the short ends inward and press firmly to seal, then fold the long side over the chocolate spread and press the seam firmly closed. Flip the dough so the seam is on the bottom. Roll it back and forth on the work surface to shape it into a log. Place the filled dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes, or until doubled in size. Heat a layer of vegetable or sunflower oil in a skillet over medium heat (350°F/175°C). Fry the long donuts on both sides until golden brown. Drain on paper towels. Dust the long donuts with powdered sugar and drizzle with melted chocolate. Serve immediately, while the chocolate filling is still warm and soft.

PEPPERONI CHEESE BREAD #food #recipe #pepperoni DOUGH 230 ml lukewarm water, scant 1 cup 12 g honey, 1¾ teaspoons 7 g instant yeast, 2¼ teaspoons 25 ml olive oil, 5 teaspoons 450 g all-purpose flour, 3½ cups plus 8 g salt, 1⅓ teaspoons FILLING 250 g shredded cheese, 1⅓ teaspoons 100 g cream cheese, 3½ oz TOPPING Herb butter (melted butter mixed with herbs) Shredded cheese Mini pepperoni slices INSTRUCTIONS In a large bowl, combine the lukewarm water, honey, and yeast. Stir well and let sit for 5 minutes. Add the olive oil and mix well. Add the flour and salt, then knead for 10 to 12 minutes, until smooth. Cover the bowl and let the dough rise for about 1 hour, or until doubled in size. While the dough rises, add the Gouda and cream cheese to a food processor and blend until well combined and smooth. Deflate the dough and divide it into 12 pieces, about 2 oz (60 g) each. Roll each piece into a ball. Working with one ball at a time, flatten it out into a small circle. Place about 1 oz (29 g) of the cheese mixture in the center. Gather the edges of the dough up and around the filling to seal it completely. Pinch the seams firmly so the cheese can't leak out during baking. Flip the dough and place it seam-side down on a parchment-lined baking sheet. Brush the tops with herb butter, sprinkle with shredded cheese, and top with pepperoni slices. Let rise for another 30 minutes. Bake in a preheated 400°F (200°C) oven for 12 to 18 minutes, until golden brown.

Chicken Noodle Meatballs Stir-Fry Recipe below CHICKEN NOODLES 350 g ground chicken (12 oz) 50 g breadcrumbs (1 cup) 10 g finely chopped fresh chives (3 tbsp) 1 egg (medium) 2 g salt (⅓ tsp) 1 g black pepper (⅓ tsp) 200 g dry noodles (7 oz) STIR-FRY 45 ml neutral oil (3 tbsp) ½ red bell pepper, cut into pieces (about 75 g) ½ yellow onion, cut into pieces (about 75 g) 1⅔ cups broccoli florets (about 150 g) 1 cup baby corn, cut into pieces (about 100 g) 1 medium carrot, sliced (about 90 g) 50 ml water (3 Tbsp + 1 tsp) 1 chicken bouillon cube 50 g ketjap manis (Indonesian sweet soy sauce, 3 tbsp) 25 g chili sauce (1½ tbsp) 15 ml soy sauce (1 tbsp) 2 g cayenne pepper (⅔ tsp) 1 g black pepper (⅓ tsp) 2 g garlic powder (⅔ tsp) Instructions Gather and measure out all the ingredients before you start. Once the noodles are boiling, things move quickly. In a deep bowl, combine the ground chicken, panko breadcrumbs, chives, egg, salt, and black pepper. Mix well until smooth. Lay a small bundle of dry noodles side by side on your work surface. Take a portion of the chicken mixture and place it in the center. Press the chicken firmly around the noodles so they're held securely in place. Repeat with the remaining noodles and chicken mixture. Bring a pot of water to a boil. Add the noodle bundles and cook for 8 to 10 minutes, until the chicken is fully cooked through and the noodles are tender. Drain well. Heat the neutral oil in a large frying pan or wok over medium heat. Add the bell pepper, onion, broccoli, baby corn, and carrot, and stir to combine. Add the water and crumble the chicken bouillon cube over the pan. Stir-fry for 3 to 4 minutes. Add the chicken noodles, ketjap manis, chili sauce, soy sauce, cayenne pepper, black pepper, and garlic powder. Stir-fry for 4 to 5 minutes, until done.

Philly Cheesesteak Flatbread Recipe below ONION MIXTURE 30 ml sunflower oil (2 tbsps) 125 g yellow onion (1 medium onion) BEEF MIXTURE 25 g unsalted butter (2 tbsps) 500 g beef (ribeye) (1 lb) 3.5 g salt (½ tsp) 2 g cayenne pepper (⅔ tsp) 1 g black pepper (⅓ tsp) 2 g paprika (⅔ tsp) 50 g grated cheese (½ cup) DOUGH 200 g all-purpose flour (1⅔ cups) 3 g salt (½ tsp) 5 g honey (1 tsp) 15 g unsalted butter (1 tbsp) 100 ml water (2/5 cup) OPTIONAL cheese of your choice First, prepare all the ingredients for the meat. Finely chop the yellow onion and cut the beef into small, thin pieces. Heat the sunflower oil in a frying pan over medium heat. Add the chopped onion and fry for 4–5 minutes until golden brown. Remove the fried onion from the pan and set aside. Melt the butter in the same pan over medium heat. Add the beef, salt, cayenne pepper, black pepper, and paprika. Cook for 2–3 minutes, stirring regularly, until the meat is cooked through. Add the grated cheese to the meat and mix well until the cheese has melted. Add the fried onion and mix until well combined. Remove the meat, onion, and cheese mixture from the pan and let it cool slightly. Prepare the ingredients for the dough. Place the flour, salt, honey, butter, and water in a large bowl. Knead for 10–12 minutes until smooth. Cover the dough and let it rest for 10 minutes. Divide the dough into 6 equal pieces and shape each piece into a ball. Lightly flour your work surface. Roll out one dough ball into a thin, round sheet. Place a slice of cheese on one half of the rolled-out dough. Spread some of the beef mixture over the cheese. Add extra cheese of your choice, if desired. Fold the dough over the filling and firmly press the edges together to seal. Place the filled bread on a sheet of parchment paper and repeat with the remaining dough balls and filling. Heat a heavy-bottomed frying pan over medium heat and add a small amount of sunflower oil. Cook the flatbreads on both sides until golden brown and cooked through. #food #recipe #phillycheesesteaks #flatbread

CHOCOLATE MADELEINES #food #recipe #madeleines BATTER 2 eggs (medium) 125 g granulated sugar (1/2 cup) 8 g vanilla sugar (1 tbsp, or 1/2 vanilla extract) 140 g all-purpose flour (1 cup + 2 tbsp) 3 g baking powder (¾ tsp) 3 g lemon zest (1 lemon) 125 g unsalted butter (1 stick) 0.2 g salt (a pinch) TOPPING 200 g chocolate (7 oz, optional) Prepare all the ingredients. Melt the butter and let it cool to room temperature. Crack the eggs into a large bowl. Add the sugar and vanilla sugar (or vanilla extract), and mix about 5 minutes, until the mixture is light and airy. Sift the flour and baking powder over the egg mixture. Gently fold the flour into the batter until smooth. Add the lemon zest, melted butter, and salt. Fold until smooth. Evenly divide the batter among the cavities of a silicone madeleine mold. Fill each cavity about two-thirds full. Place the madeleines in a preheated oven at 190°C (375°F). Bake for 10–12 minutes, or until cooked through and lightly golden brown. Allow to cool completely. OPTIONAL Melt the chocolate using a double boiler. Spread a thin layer of melted chocolate over the bottom of the silicone mold. Place a cooled madeleine on top of the melted chocolate. Gently press down so the chocolate spreads evenly. Allow the chocolate to fully set before removing the madeleines from the mold.

Garlic Chicken Shrimp Stuffed Bread #food #recipe #chicken #bread DOUGH 225 ml water (1 cup) 7 g instant yeast (1 tbsp) 10 g honey (1 tbsp) 400 g all-purpose flour (3¼ cups) 30 ml sunflower oil (2 tbsps) 8 g salt (1⅓ tsp) CHICKEN FILLING 30 ml olive oil (2 tbsps) 650 g chicken thighs, 1½ lbs cut into bite-sized pieces 5 g salt (⅚ tsp) 3 g garlic powder (1 tsp) 3 g paprika (1 tsp) 2 g ground cumin (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 1 g black pepper (⅓ tsp) 140 g yellow onion (1 onion) 50 g crème fraîche (¼ cup) 100 g grated cheese (1 cup) GARNISH herb cream cheese grated cheese shrimp Add the lukewarm water, yeast, and honey to a large bowl. Mix well and let it sit for 5 minutes. Add the sunflower oil, flour, and salt. 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. Heat the olive oil in a frying pan over medium heat. Add the chopped chicken thighs, salt, garlic powder, paprika, ground cumin, cayenne pepper, and black pepper. Cook for 3–4 minutes. Add the finely chopped yellow onion and cook for 2 minutes. Add the crème fraîche and grated cheese. Mix until well combined. Allow the chicken filling to cool. Heat the shrimp in a frying pan over medium heat. Cook for 2 minutes. Deflate the dough and divide it into 6 equal pieces. Shape each piece into a smooth ball. Roll each dough ball into an oval shape. Spoon some of the chicken filling onto one side. Fold the top and bottom edges of the dough inward, then roll until closed Place the dough on a baking sheet lined with parchment paper. Spread with herb cream cheese. Sprinkle with grated cheese and garnish with shrimp. Let the dough rise for another 30 minutes. Bake the bread in a preheated oven at 200°C (390°F) for 12–18 minutes, or until golden brown.

MILLION DOLLAR SPAGHETTI #food #recipe #pasta PASTA 300 g spaghetti water GROUND BEEF MIXTURE 25 ml olive oil (1.5 tbsps) 600 g ground beef 3 g paprika (1 tsp) 2 g garlic powder (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 1 g Italian seasoning (1 tsp) 1 g black pepper (⅓ tsp) 1 beef stock cube 100 g yellow onion (1 finely chopped onion) 10 g fresh parsley, finely chopped 400 g strained tomato sauce 50 ml water 12 g honey (1 tbsps) 2 g salt, ⅓ tsp or to taste SAUCE 50 g unsalted butter 400 ml heavy cream 5 g salt (⅚ tsp) 2 g garlic powder (⅔ tsp) 1 g black pepper (⅓ tsp) 100 g Parmesan cheese GARNISH grated cheese, as desired Bring a large pot of water to a boil and cook the spaghetti for about 2 minutes less than the cooking time indicated on the package. The spaghetti will continue cooking in the oven. Drain well and set aside. Prepare all the ingredients. Heat the olive oil in a frying pan over medium heat. Add the ground beef, paprika, garlic powder, cayenne pepper, Italian seasoning, and black pepper. Crumble the beef stock cube over the pan and cook the ground beef for 5 minutes, breaking it up as it cooks. Add the finely chopped onion and fresh parsley and cook for 3–4 minutes. Add the tomato sauce and water. Cook the ground beef mixture for 5–7 minutes. Add the honey and mix well into the ground beef mixture. Taste and season with salt if needed. Meanwhile, prepare the sauce. Melt the butter in a frying pan over medium heat. Add the heavy cream and season with salt, garlic powder, and black pepper. Simmer the sauce gently for 4–5 minutes, or until slightly thickened. Add the Parmesan cheese and stir until the sauce is creamy. Add the spaghetti to the cream sauce and mix well. Transfer the creamy spaghetti to a baking dish. Spoon the ground beef mixture evenly over the top and sprinkle with grated cheese as desired. Place the baking dish in a preheated oven at 200°C (400°F). Bake for 10–12 minutes, or until the cheese has melted.

FERRERO ROLL CAKE BITES #food #recipe #chocolate CAKE BATTER 5 eggs (m) 100 g dark brown sugar 8 g vanilla sugar (1 sachet) 25 ml sunflower oil 90 g all-purpose flour 20 g cocoa powder FILLING 250 g mascarpone 200 g chocolate spread COATING 250 g milk chocolate 15 g hazelnuts, chopped Prepare all the ingredients. Place the eggs, dark brown sugar, and vanilla sugar in a large bowl. Beat for 7–10 minutes on the highest setting, or until the mixture is light and fluffy. Add the sunflower oil and mix briefly. Sift the flour and cocoa powder over the batter. Gently fold them into the batter. Do not mix for too long, so the batter remains light and airy. Line a baking sheet with parchment paper and lightly grease the parchment paper. Spread the cake batter evenly over the baking sheet. Place the cake in a preheated oven at 200°C (390°F). Bake for 7–10 minutes, or until the cake is cooked through. Remove the cake from the oven and immediately place a clean, damp tea towel over it. Carefully turn the cake and remove the parchment paper. Immediately roll up the warm cake using the tea towel or a sheet of parchment paper. Rolling the cake while it is still warm helps prevent it from cracking later. Let the rolled cake chill in the refrigerator for at least 30 minutes. Meanwhile, beat the mascarpone together with the chocolate spread until smooth. Set aside. Remove the rolled cake from the refrigerator and carefully unroll it. Spread the mascarpone filling evenly over the cake, leaving the edges slightly uncovered. Roll the cake tightly. Wrap the rolled cake in parchment paper and refrigerate until thoroughly chilled, so the filling remains firm. Melt the milk chocolate using a double boiler. Stir the chopped hazelnuts into the melted chocolate. Using a sharp knife, cut the cake into equal slices. Coat each slice of cake with the chocolate mixture. Place the slices on a sheet of parchment paper and refrigerate until the chocolate coating has completely hardened. Keep the chocolate bites refrigerated before serving.

LOADED POTATOES WITH SPICY CHICKEN #food #recipe POTATO MIXTURE 1000 g potatoes, waxy 5 g salt (⅚ tsp) 4 g paprika (1⅓ tsp) 3 g garlic powder (1 tsp) 3 g onion powder (1 tsp) 2 g cayenne pepper (⅔ tsp) 1 g black pepper (⅓ tsp) 30 ml olive oil CHICKEN MIXTURE 25 ml sunflower oil 450 g chicken thighs, diced 5 g salt (⅔ tsp) 3 g onion powder (1 tsp) 2 g garlic powder (⅔ tsp) 2 g paprika (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 50 ml heavy cream 15 g ketjap manis 25 g sweet chili sauce 30 g hot chili sauce EXTRA cheddar cheese Prepare all the ingredients. Peel the potatoes and cut them into cubes. Place the potato cubes in a bowl and add the salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and olive oil. Mix well. Spread the potatoes evenly over a baking sheet lined with parchment paper. Place them in a preheated oven at 220°C (425°F). Bake for 25–35 minutes, or until golden brown and cooked through. Turn the potatoes halfway through the baking time so they become crispy all around. Heat the sunflower oil in a frying pan over medium heat. Add the chicken thighs, salt, onion powder, garlic powder, paprika, and cayenne pepper. Cook for 5–6 minutes. Add the heavy cream, ketjap manis, sweet chili sauce, and hot chili sauce. Cook for 5–7 minutes, or until the sauce has thickened. Transfer the crispy potatoes to a serving dish. Cover with cheddar cheese and spoon the chicken mixture over the top. Serve immediately so the cheddar melts nicely. Enjoy!