It might seem a bit strange to see a recipe for a carrot cake, but I guarantee that the flavour is perfect.

It is soft, moist, simple and very delicious. I would heartily recommend it to all of you.

INGREDIENTS FOR THE BISCUIT :

600 g of carrots

50 g of chopped walnuts

25 g of ground walnuts

300 g margarine for cakes ( or butter )

225 g of sugar

6 eggs

450 g of flour

1 package of vanilla sugar

1 package of baking powder

a pinch of salt

1 ½ spoon of cinnamon

150 ml of milk

INGREDIENTS FOR TOPPING :

Lemon peel from one lemon

1 tea spoon of lemon juice

180 g of powdered sugar

350 g of cottage cheese for cakes

FOR DECORATION :

marzipan carrots

pistachios ( chopped )

Oreo Cookies ( ground )

PREPARATION :

1 . heat the oven to 180 degrees…

2 . cover the bottom of the tin with parchment paper and coat the edges of the tin with margarine …

3 . clean the carrots and grind them …

4 . mix margarine, sugar and vanilla sugar well, then add eggs – one by one. Mix each added egg for 2 to 3 minutes …

5 . add cinnamon, baking powder and salt into the flour and mix everything with a spoon.…

6 . add flour and milk to eggs in turns , then add ground walnuts and mix everything well …

7 . when everything is mixed well, add chopped walnuts and ground carrots and stir lightly and then pour it in a prepared tin with a diameter of 26 cm …

8 . bake the biscuit for ca . 45 to 55 minutes, depending on your oven …

9 . after 10 minutes take the biscuit out of the tin and let it cool completely …

10 . mix cheese, lemon juice + peel and powder sugar till lumps disappear …

11 . pour the topping on the cake in such a way that a little cheese is pouring down the edges …

12 . decorate the cake with carrots, sprinkle it with ground cookies and pistachio … ( SEE THE VIDEO !!! )

NOTES AND ADVICE :

All ingredients for biscuit must have room temperature.

If you use a silicone tin, just coat it with margarine, sprinkle with flour and shake off the excess.

 

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Sometimes it happens to all of us that we do not have time for cooking. In such cases we can prepare delicious avocado pesto while we are cooking pasta, rice or gnocchi.

INGREDIENTS :

150 g of parmesan

1 tea spoon of dry basil ( or 20 leaves of fresh basil )

½ tea spoon of parsley

2 – 3 cloves of garlic

2 avocados

150 ml of oil ( you can use canola oil, sunflower oil, olive oil etc. …)

1 spoon of lemon’s juice

1 dry tomato

Salt, pepper and chilli ( to your taste )

500 g Fettuccino pasta ( you can use rice, gnocchi etc. … )

PREPARATION :

1 . half the avocado, stone it and take the meat out of the peel …

2 . put all the ingredients in a blender or food processor and blend them to make pesto …

3 . put the pesto into the hot, cooked pasta ( decide on the amount you want to put, yourself ) …

NOTES AND ADVICE :

Put the rest of the pesto in a clean jar, it is obligatory to press it with a spoon to let the air go out, and pour some oil on the top, so that is fully covered.

Oil is poured on the top to enable the pesto stay fresh in the fridge for 2-3 days, but if you are not going to use it immediately, add some salt more to avoid pesto going bad.

Be careful to buy a ripe avocado.

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I think this is an ideal recipe for all of you who are not keen on wafers. As soon as you taste them, you will love them.

INGREDIENTS :

700 g of fried hazelnuts ( ground )

400 ml of milk

250 g of margarine for cakes

180 g of sugar

250 g of baking chocolate

3 spoons of rum

1 package of wafers ( 38 x 28 )

PREPARATION :

1 . Put the milk, margarine, sugar, chocolate and rum into a smaller pot and let the ingredients boil, while stirring them periodically …

2 . add the fried hazelnuts into cooked milk, mix everything well and let the filling cool down…

4 . divide the filling into four equal parts, coat each wafer abundantly and evenly …

5 . cover the coated wafers with transparent foil and put some weight on them, for example books …

6 . leave the wafers on a cool place overnight and cut them the following day …

NOTES AND ADVICE :

Cut the wafers into bigger cubes.

Always cut the wafers with a sharp knife.

 

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…. thank you for trusting me your Meri

Soft, aromatic and moist flatbread filled with meat and vegetables. I adore Turkish food and it would be a pity not to try this. J

INGREDIENTS FOR THE DOUGH :

500 g of flour

1 package of baking powder

1 package fresh yeast

65 g of set yoghurt

1 tea spoon of salt

1 tea spoon of sugar

250 ml of milk ( warm )

65 ml of oil

FOR SPRINKLING : 

white sesame seeds

black sesame seeds

INGREDIENTS FOR THE FILLING :

9 small chicken legs (or 800 g of meat)

3 bell-peppers ( red, yellow and green

4 medium sized carrots

1 leek

5 bigger potatoes

100 ml of oil + 50 ml for roasting

1 spoon of Vegeta

1 spoon of salt

1 tea spoon of red bell-pepper ( spice )

½ tea spoon of pepper

150 ml of water

PREPARATION :

1 . dissolve sugar and yeast in warm milk, and leave the yeast to activate…

2 . put all other ingredients into a bowl and add the activated yeast …

3 . knead soft and smooth dough that does not stick …

4 . form a ball out the dough, cover it and leave it to double its size …

WHILE WE ARE WAITING FOR THE DOUGH TO RISE, WE SHOULD PREPARE VEGETABLES AND MEAT …

5 . wash, clean and peel the vegetables…

6 . slice the leeks and carrots to rings ca. 0.5 cm thick, quarter the potatoes and cut them to slices ca . 0.5 cm thick (it is obligatory to put them back into the water to avoid them getting dark) , cut the peppers as wished …

7 . season the meat with salt, Vegeta , red pepper, black pepper and add 100 ml of oil and mix everything well …

8 . heat the oil in a wok or a pot, add meat, fry till it changes the colour and then add water …

YOU NEEDN’T WASH THE BOWL WHERE YOU HAVE SEASONED THE MEAT, AS YOU WILL NEED IT LATER …

9 . when the water boils, cover the wok and let it boil for ca. 15 minutes till almost all the water evaporates …

10 . add the vegetables into the bowl where we have seasoned the meat, ( except for bell-peppers ) and stir well …

11 . add the vegetables into the wok and stew together with meat for 10 more minutes, stir occasionally ( it is obligatory to cover the wok again ) …

12 . after 25 minutes of total frying add bell-peppers and go on stewing for 5 more minutes …

13 . take it away from the cooker and start preparing dough …

14 . you must not knead the dough any more …

15 . cut the dough in such a way that one part is somewhat bigger than the other one … ( SEE THE VIDEO !!! )

16 . put the dough in an oiled baking tray with diameter of 35 cm, spread it along the whole tray with your hand. It is obligatory to raise the dough at the edge of the tray, to the half of tray height …

17 . distribute vegetables and meat on the dough evenly and leave it aside for a while …

18 . use a rolling pin to roll out the other part of the dough, which is somewhat smaller, to the size of the tray and put it on the vegetables … ( SEE THE VIDEO !!! )

19 . put the edges of upper and lower parts of the dough together, so that the two dough parts stick to one another …

20 . coat the stuffed flatbread with a little water and top it with sesame seeds …

21 . switch the oven to 200 degrees, leave the flatbread aside for 20 minutes till the oven gets warm …

22 . bake the flatbread for ca . 35 – 40 minutes till it turns nicely golden brown …

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