The taste of this cake is unusual but in a positive sense. I can tell you that it is quickly prepared, because it is not baked and the filling is not cooked, just take a mixer in your hand and everything is mixed quickly.

INGREDIENTS FOR THE BOTTOM :

320 g of ground cookies

100 g of sugar

220 g of margarine for cakes ( or butter )

THE CHOCOLATE FILLING :

420 g of cream cheese for cakes

70 g of powder sugar

1 spoon of vanilla paste ( or 2 packages of vanilla sugar )

250 g of chocolate ( for cooking )

a pinch of salt

125 ml of sweet cream

15 g of Cream fix

THE PEANUT FILLING :

420 g of cream cheese for cakes

70 g of powder sugar

1 spoon of vanilla paste

185 g of peanut spread

125 ml of sweet cream

15 g of Creamfix

GANACHE :

190 g of chocolate ( for cooking)

230 ml of sweet cream

DECORATION :

100 ml of sweet cream

50 g of Nutella

Peanuts for decoration

50 g of ground cookies

PREPARATION :

1 . melt the butter and sugar …

2 . pour the melted butter over the cookies and mix well …

3 . put the mixture into a tin with a diameter of 26 cm, and press it well into the tin …

4 . put the tin in the fridge till you prepare the first filling …

5 . melt the chocolate over the steam …

6 . put the sugar, powder sugar and vanilla paste in a bowl and mix well …

7 . add the melted chocolate and mix shortly to make the ingredients homogenous …

8 . while mixing, add sweet cream in a thin stream, then add sweet cream and Cream fix ( BE CAREFUL NOT TO MIX THE FILLING TOO MUCH) …

9 . distribute the filling evenly over the cookies and put it back in the fridge, so you can prepare the second filling …

10 . put the cheese, powder sugar and vanilla paste in a bowl and mix well …

11 . add the peanut spread and mix shortly to make the ingredients homogenous …

12 . while mixing, add sweet cream in a thin stream, then add sweet cream and Cream fix ( BE CAREFUL NOT TO MIX THE FILLING TOO MUCH) …

13 . distribute the filling softly and evenly over the first filling and put it back in the fridge till you prepare the ganache…

14 . drop the chocolate finely …

15 . boil the sweet cream …

16 . pour the cooked sweet cream over the chocolate, cover with a plate for 3 – 5 minutes, mix well and leave it to cool down so much that you can put your finger on it and that it is not hot …

17 . pour the ganache over the filling and leave the tin in the fridge overnight …

18 . take the cheesecake out of the tin, sprinkle the outer edge of the cake with ground cookies and put the cake on a suitable tray …

18 . for decoration mix the sweet cream to half, add Nutella and mix the sweet cream to the desired stiffness (BE CAREFUL THAT YOU DO NOT MIX THE SWEET CREAM TOO MUCH) …

19 . spray sweet cream meringues on the cake and put one peanut on each meringue …

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I think this bread is ideal for beginners who are not very good at making bread. The bread is baked in a pot, it has a crispy crust, which cracks on its own during baking and what is very interesting for me is that I never know how the bread will crack, so I always wait for the result impatiently.

INGREDIENTS :

1 kg of flour

1 package of baking powder

1 spoon of sugar

20 g of salt

1 package of fresh yeast ( 42 g )

625 ml of warm water

PREPARATION :

1 . dissolve sugar and yeast in warm water and leave for a few minutes to let the yeast activate …

2 . put flour, baking powder and salt into a pot and add the activated yeast …

3 . knead dough which is a bit sticky (do not add flour ) …

4 . put a little oil on your hand and on the worktop and form a ball from the dough, then put a little oil in the bowl ( just a little oil to avoid sticking of the dough), and leave at a warm place to let the dough double its size …

5 . 15 minutes before further processing of the dough, that is when the dough has almost doubled its size, switch the oven on at 225 degrees and put the pot into the oven, together with its lid, and let it warm up well…..

6 . flour the worktop and on the flour form the dough into a ball, so that there is some flour left on both sides …

7 . now take the hot pot out of the oven, flour the bottom of the pot and put the dough in the hot pot and cover it with the lid …

8 . put the pot back in the oven immediately …

9 . bake the bread for ca. 60 min., depending on your oven, when the bread gets a nice dark golden colour, it is baked …

10 . take the bread out of the pot and put it on the cooling grid …

11 . leave the bread to cool down completely …

NOTES AND ADVICE :

The pot has to be really hot before you put the dough in it.

Be careful not to get burnt while taking the pot out of the oven!

Do not wrap the baked bread in a cloth or put it in a bag.

The pot must NOT have plastic handles or rubber parts.

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Saray Lokumu is a very quick-to-make and tasty Turkish cake or I would say a full desert.

I have adapted this recipe to my taste as I am not a whipped cream lover and the truth is that there is only whipped cream in the original version o Saray Lokumu. In Turkey Saray Lokumu is made from flour without any butter or cornstarch being added, so I did not change this, but all other things have been adapted to my taste.

INGREDIENTS FOR CHOCOLATE PUDDING :

1 l of milk

250 g of sugar

155 g of flour

50 g of cocoa (for cakes)

1 spoon of vanilla paste (or 2 packages of vanilla sugar)

1 spoon of orange flower water ( or 10 drops of orange-flavoured concentrate )

INGREDIENTS FOR FILLING :

70 g of Mascarpone

200 ml of sweet cream

1 cream fix

200 g of powder sugar

Grated peel of one orange

7 drops of orange-flavoured concentrate

ADDITIONAL INGREDIENTS :

300 g of coconut flour

PREPARATION :

1 . pour the coconut flour in a big tray 32 x 34 and distribute it evenly in the whole tray …

2 . put the milk in the pot, sift flour and cocoa and add all the other ingredients for pudding …

3 . mix everything well so that there are no lumps left behind…

4 . with constant stirring let the pudding boil and cook for ca 2 more minutes on light heat till the pudding thickens …

5 . pour the cooked pudding slowly and lightly over the coconut flour and distribute it evenly over the coconut, do it very carefully …

6 . put the pudding into the fridge for 45 to 60 minutes to cool down …

7 . add powder sugar, Mascarpone, orange concentrate and peel into a smaller bowl and mix shortly…

8 . add sweet cream and cream fix into the Mascarpone and mix well ( be careful not to mix too much)!

9 . coat the filling evenly over the cooled pudding …

10 . cut the cake lengthwise and widthwise with a sharp knife

11 . now you have got 4 halves, cut each half again to get 8 cut strips … ( SEE THE VIDEO )

12 . with a knife or spatula roll each strip slowly and gently to make a roulade …

13 . put them on a serving tray gently …

14 . put them into the fridge till serving …

NOTES AND ADVICE :

It is important that everything you do with this cake is done with a lot of tenderness and no hurry.

The rest of the coconut flour can be used again for the same or another cake.

Use the pot that does NOT burn.

If there are lumps left after you have dissolved all the ingredients for the pudding, use a hand blender and break up all the lumps before cooking.

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I like all sorts of fish, but I love them in a sauce best. In this recipe, I use black belly rosefish, which is not obligatory of course. Salmon fillets are perfect, too.

INGREDIENTS :

1 kg of fish fillets ( black belly rosefish or salmon)

3 spoons of oil

50 g of dry tomatoes (you buy them in oil )

400 g of frozen spinach

5 cloves of garlic

30 g of butter

1 onion

100 ml of white wine

450 ml of cooking cream

50 g of parmesan

Salt ( according to your taste )

Pepper ( according to your taste )

ADDITIONAL INGREDIENTS :

5 g of corn starch

10 ml of water

PROCEDURE :

1. chop the onion, garlic and drained dry tomatoes finely …

2. season the fish with salt and pepper …

3. fry the fish on heated oil for 3-5 minutes on each side ( fry the fish on the skin side first ) …

4. take the fish out of the pan …

5 . melt the butter in the same pan and fry the onion and garlic …

6 . add the wine and cook on light heat for ca . 4 – 5 minutes …

7. add dry tomatoes and fry for 2 more minutes …

8 . add cooking cream, salt, and pepper ( according to your taste ) and the frozen spinach …

9. when the spinach has melted, continue cooking for 3 – 5 minutes on light heat …

10. add the parmesan and let it melt in the sauce …

NOW IT IS THE RIGHT TIME IF YOU WANT YOUR SAUCE TO BE THICKER …

11 . mix water and corn starch and add it to the sauce and cook for just 1 minute …

SKIP THIS PROCEDURE IF YOUR SAUCE IS THICK ENOUGH …

12 . put the fish back into the sauce and enjoy the delicious dinner …

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