They look pretty standard here, but trust me these are anything but boring. they’re the easiest, most deliciously chewy cookies made of just five ingredients: ground almonds, medjool dates, almond milk, dark chocolate chips (or raisins) and chia seeds. it’s magic!

ingredients
180g ground almonds
12 medjool dates, pitted
1 tablespoon chia seeds
3 tablespoons almond milk
handful of dark chocolate chips, or raisins
method
preheat oven to 180c, fan setting.
simply place all of the ingredients (apart from your dark chocolate chips or raisins) in a food processor and whizz until it forms a cookie dough.
once mixed, add the dark chocolate chips or raisins and give it another very quick whizz to mix it all together.
use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet.
once you have about 12 round balls, squish them down to form cookie shapes.
bake in the oven for 15-20 minutes until golden.

Thyme

Thyme has been recommended for cough and respiratory infections for centuries. Today, many plant-based lozenges and cough syrups contain thyme extract. You can soak a few teaspoons of thyme in hot water for 10 minutes and drink it like tea. It is even more effective if you mix it with fresh mint.

Honey

Honey (real honey of course) is a miracle food. It is known that dark honeys such as chestnut, oak and pine are more healing. A spoonful of honey before going to bed is perfect for sleep-disturbing coughs.
But let’s say we got sick. Usually, if the condition is not another, more serious disease, fever goes away, and a runny nose too. And all that remains is that cough that sometimes lasts for weeks, keeps us and other people in the house asleep at night, and sneakily attacked us during the meeting / concert / cinema we thought we were recovering!

Of course, it is best to consult a doctor for prolonged sore throats and coughs, but we can also create natural potions and relieve symptoms with easily available ingredients.

Most Japanese people buy their takoyaki sauce at the store and I do too! Takoyaki sauce is a thick brown sauce that’s similar to Worcestershire sauce but more fruity and thick. It comes in a handy squeeze bottle with a cute octopus on it. It’s really similar to okonomiyaki and tonkatsu sauce, so if you have those in the fridge you can use them too. Takoyaki sauce is sold online and in Asian grocery stores. If you need to make a sub at home, make this easy takoyaki sauce: mix together 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon ketchup, 2 teaspoons oyster sauce, and 1 teaspoon sugar.

After the sauces, a handful of katsuobushi and a sprinkle of aonori are added for the finishing touch. Katsuobushi is dried bonito flakes and they’re those little whisps that look like they’re dancing when your takoyaki is hot. Aonori is a powdered seaweed. They sell both katsuobushi and aonori online and in Asian grocery stores. If you don’t have aonori, you can use seaweed strips! Unfortunately there isn’t really a sub for katsuobushi.

Ingredients
1 ripe banana
Handful of blueberries, about half a cup
Half a cup ice cold water
1 tablespoon chia seeds
1 tablespoon flaxseed
1 tablespoon oats
1 tablespoon almond butter
2 medjool dates, pitted
method
Place all of the ingredients into a blender or food processor. This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter.
Pulse until smooth – adding a dash more water if needed.
This is a wonderfully quick and easy breakfast. it literally takes five minutes and you can take it on-the-go with you. it’s so energising too and amazingly filling thanks to the oats, chia seeds and almond butter. and the dates and banana make the whole thing so sweet while also giving your body lots of easy energy so you’ll be ready for an amazing day.

Hoisin sauce is a thick, sweet brown Chinese sauce that’s used in marinades and as a dipping sauce. It’s super flavorful: sweet and savory, tangy, and full of umami. They pretty much sell hoisin everywhere now, from Target to your basic grocery store.
Shaoxing wine
This is the secret ingredient that all your Chinese food needs to taste like restaurant style Chinese food.
Shaoxing wine is a rice wine that’s lightly sweet, nutty, earthy and complex. It’s optional for this recipe, but it’ll be 10 thousand times better if you get it. They sell it online and in Asian grocery stores.

Five spice
If you want a savory char siu, don’t forget the five spice. Five spice is Chinese spice mix made up of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel. It’s full of warming spices that are super reminiscent of classic ham spices like cloves and cinnamon.

White pepper
If you don’t have white pepper, don’t sweat it, but if you do, use it here. It’s more fragrant, delicate, and floral. It adds pepperiness without overwhelming.

How long to bake honey baked ham
12-15 mins per pound at 250°F, then blast up the heat to 450 for 5-10 minutes to caramelize the glaze.

You only need six ingredients to make soufflé pancakes.

Eggs. Eggs make up the bulk of the pancakes. It’s best to use room temp eggs.
Sugar. Baking powder is what makes the pancakes rise tall and fluffy. Sugar adds sweetness. If you don’t want to use sugar and make keto soufflé pancakes, you can substitute in something like Swerve for a sugar-free alternative.
Milk. Milk helps smooth out the pancake batter.
Flour. You need just the tiniest amount of flour to help your pancakes hold their shape. If you want to make keto soufflé pancakes, use superfine almond flour.
Baking powder. Baking powder is what makes the pancakes rise tall and fluffy.
Cream of tartar. Cream of tartar is a stabilizer that will help your egg whites whip up to their potential. Stable fluffy egg whites are the key to successfully making soufflé pancakes. If you don’t have cream of tartar, you can sub in 1/2 teaspoon of lemon juice.

The ingredients for this Japanese cheesecake recipe are are similar to regular cheesecake, but with a few important changes:

cake flour: if you don’t live in America, cake flour is low protein flour, usually about 8%-9% protein
corn starch: not corn flour. corn starch is used to get the protein content down even further to make the cake as light and fluffy as possible
cream of tartar: cream of tartar helps stabilize the egg whites, which are whipped into a meringue. Cream of tartar can be hard to find depending on where you live, so if you don’t have it but you’re pretty good at whipping egg whites to soft peaks, you could skip it. You can also order it online.
How to make Japanese Cheesecake
Make the cream cheese batter: The cream cheese is melted over a double boiler so that it gets extra smooth and creamy. When it’s melty, mix in the butter, milk, egg yolks, and a bit of sugar.
Sift in the flour and cornstarch: After everything is smooth you sift in the cake flour and cornstarch.
Whip the egg whites: This is the part that is key. It’s not too difficult, especially if you’ve made meringue before. Just whip up your whites to about soft peaks.
Mix: Gently fold together the whites and cream cheese batter, being careful not to deflate the whites too much.
Bake in a water bath: Japanese cheesecake is a bit delicate so you’ll need to bake it in a water bath with a kitchen towel underneath so that it doesn’t contact direct heat in any way.
Cool: If you like, you can remove it from the pan once it’s cool enough to touch and do the jiggly shake that I’m sure you’ve seen on the internet. Otherwise, just let it cool very slowly then you’re ready to eat!

They look pretty standard here, but trust me these are anything but boring. they’re the easiest, most deliciously chewy cookies made of just five ingredients: ground almonds, medjool dates, almond milk, dark chocolate chips (or raisins) and chia seeds. it’s magic!

ingredients
180g ground almonds
12 medjool dates, pitted
1 tablespoon chia seeds
3 tablespoons almond milk
handful of dark chocolate chips, or raisins
method
preheat oven to 180c, fan setting.
simply place all of the ingredients (apart from your dark chocolate chips or raisins) in a food processor and whizz until it forms a cookie dough.
once mixed, add the dark chocolate chips or raisins and give it another very quick whizz to mix it all together.
use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet.
once you have about 12 round balls, squish them down to form cookie shapes.
bake in the oven for 15-20 minutes until golden.

They look pretty standard here, but trust me these are anything but boring. they’re the easiest, most deliciously chewy cookies made of just five ingredients: ground almonds, medjool dates, almond milk, dark chocolate chips (or raisins) and chia seeds. it’s magic!

ingredients
180g ground almonds
12 medjool dates, pitted
1 tablespoon chia seeds
3 tablespoons almond milk
handful of dark chocolate chips, or raisins
method
preheat oven to 180c, fan setting.
simply place all of the ingredients (apart from your dark chocolate chips or raisins) in a food processor and whizz until it forms a cookie dough.
once mixed, add the dark chocolate chips or raisins and give it another very quick whizz to mix it all together.
use a tablespoon to take a scoop of the mixture out one at a time, rolling them into balls and placing them on a lined baking sheet.
once you have about 12 round balls, squish them down to form cookie shapes.
bake in the oven for 15-20 minutes until golden.

The ingredients for this Japanese cheesecake recipe are are similar to regular cheesecake, but with a few important changes:

cake flour: if you don’t live in America, cake flour is low protein flour, usually about 8%-9% protein
corn starch: not corn flour. corn starch is used to get the protein content down even further to make the cake as light and fluffy as possible
cream of tartar: cream of tartar helps stabilize the egg whites, which are whipped into a meringue. Cream of tartar can be hard to find depending on where you live, so if you don’t have it but you’re pretty good at whipping egg whites to soft peaks, you could skip it. You can also order it online.
How to make Japanese Cheesecake
Make the cream cheese batter: The cream cheese is melted over a double boiler so that it gets extra smooth and creamy. When it’s melty, mix in the butter, milk, egg yolks, and a bit of sugar.
Sift in the flour and cornstarch: After everything is smooth you sift in the cake flour and cornstarch.
Whip the egg whites: This is the part that is key. It’s not too difficult, especially if you’ve made meringue before. Just whip up your whites to about soft peaks.
Mix: Gently fold together the whites and cream cheese batter, being careful not to deflate the whites too much.
Bake in a water bath: Japanese cheesecake is a bit delicate so you’ll need to bake it in a water bath with a kitchen towel underneath so that it doesn’t contact direct heat in any way.
Cool: If you like, you can remove it from the pan once it’s cool enough to touch and do the jiggly shake that I’m sure you’ve seen on the internet. Otherwise, just let it cool very slowly then you’re ready to eat!

You only need six ingredients to make soufflé pancakes. Six ingreadients!

Eggs. Eggs make up the bulk of the pancakes. It’s best to use room temp eggs.
Sugar. Sugar adds sweetness. If you don’t want to use sugar and make keto soufflé pancakes, you can substitute in something like Swerve for a sugar-free alternative.
Milk. Milk helps smooth out the pancake batter.
Flour. You need just the tiniest amount of flour to help your pancakes hold their shape. If you want to make keto soufflé pancakes, use superfine almond flour.
Baking powder. Baking powder is what makes the pancakes rise tall and fluffy.
Cream of tartar. Cream of tartar is a stabilizer that will help your egg whites whip up to their potential. Stable fluffy egg whites are the key to successfully making soufflé pancakes. If you don’t have cream of tartar, you can sub in 1/2 teaspoon of lemon juice.

Hoisin sauce is a thick, sweet brown Chinese sauce that’s used in marinades and as a dipping sauce. It’s super flavorful: sweet and savory, tangy, and full of umami. They pretty much sell hoisin everywhere now, from Target to your basic grocery store.
Shaoxing wine
This is the secret ingredient that all your Chinese food needs to taste like restaurant style Chinese food.
Shaoxing wine is a rice wine that’s lightly sweet, nutty, earthy and complex. It’s optional for this recipe, but it’ll be 10 thousand times better if you get it. They sell it online and in Asian grocery stores.

Five spice
If you want a savory char siu, don’t forget the five spice. Five spice is Chinese spice mix made up of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel. It’s full of warming spices that are super reminiscent of classic ham spices like cloves and cinnamon.

White pepper
If you don’t have white pepper, don’t sweat it, but if you do, use it here. It’s more fragrant, delicate, and floral. It adds pepperiness without overwhelming.

How long to bake honey baked ham
12-15 mins per pound at 250°F, then blast up the heat to 450 for 5-10 minutes to caramelize the glaze.

Most Japanese people buy their takoyaki sauce at the store and I do too! Takoyaki sauce is a thick brown sauce that’s similar to Worcestershire sauce but more fruity and thick. It comes in a handy squeeze bottle with a cute octopus on it. It’s really similar to okonomiyaki and tonkatsu sauce, so if you have those in the fridge you can use them too. Takoyaki sauce is sold online and in Asian grocery stores. If you need to make a sub at home, make this easy takoyaki sauce: mix together 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon ketchup, 2 teaspoons oyster sauce, and 1 teaspoon sugar.

After the sauces, a handful of katsuobushi and a sprinkle of aonori are added for the finishing touch. Katsuobushi is dried bonito flakes and they’re those little whisps that look like they’re dancing when your takoyaki is hot. Aonori is a powdered seaweed. They sell both katsuobushi and aonori online and in Asian grocery stores. If you don’t have aonori, you can use seaweed strips! Unfortunately there isn’t really a sub for katsuobushi.

Thyme

Thyme has been recommended for cough and respiratory infections for centuries. Today, many plant-based lozenges and cough syrups contain thyme extract. You can soak a few teaspoons of thyme in hot water for 10 minutes and drink it like tea. It is even more effective if you mix it with fresh mint.

Honey

Honey (real honey of course) is a miracle food. It is known that dark honeys such as chestnut, oak and pine are more healing. A spoonful of honey before going to bed is perfect for sleep-disturbing coughs.
But let’s say we got sick. Usually, if the condition is not another, more serious disease, fever goes away, and a runny nose too. And all that remains is that cough that sometimes lasts for weeks, keeps us and other people in the house asleep at night, and sneakily attacked us during the meeting / concert / cinema we thought we were recovering!

Of course, it is best to consult a doctor for prolonged sore throats and coughs, but we can also create natural potions and relieve symptoms with easily available ingredients.

Drying, freezing, pickling… For those who want to keep summer, sun, peach and figs as much as possible.
We like to consume fruits and vegetables in their season. In the kitchen of Ruhun Doysun, there is eating figs by picking them from the branch in summer, coloring the table with pumpkin in winter, and chasing fresh herbs in spring. But we also like to save its flavor and nutritional value for other seasons when we find a good ingredient. Moreover, even though it may seem troublesome at first glance, these are the ingredients that later save us time in the kitchen and add pleasure to cooking at home. Here are ways to save the indispensable tomato, eggplant and colorful fruits for winter.

Whichever method you choose, the most important point is the quality of the materials you use. Plan ahead. Shortly after getting the fruits and vegetables you want to keep, freeze, dry and jar. Do not forget to sterilize the jars and bottles you use.

Dry

We may not have enough space or time to dry fruit and vegetables outdoors in the city. Of course, you can get a fruit-vegetable dryer, but actually the lowest setting of the oven also works very well. Drying in the oven is a practical method, especially for those who live in damp places. Remember to heat your oven as low as possible and leave the door open for a few centimeters if necessary so that the moisture inside can escape.

Ingredients for 4 (Granita with Pistachio)

200 grams of peeled pistachios
500 ml water
200 g white sugar
Puree the pistachios in the blender. Then heat the water in a saucepan and gradually add sugar to form syrup. Stir the mixture until almost boiling. Turn off the heat. Before it boils completely, you can combine the syrup with the puree pistachios and mix it well. Allow the mixture to cool to room temperature. Then put the mixture in a suitable container in the freezer, close and put it in the freezer for 1-1.5 hours. Then, from time to time, take out the container and mix it with a fork. When it reaches the consistency you want, you can put the granita in a glass and decorate it with pistachio pieces.

MATERIALS
500 gr. Manitoba flour
100 grams. candy
80 gr. melted butter
2 eggs
10 gr. salt
25 gr. Brewer’s yeast
175 ml. milk
2 teaspoons of honey
Orange flavor
1 egg yolk + milk to brush the surface.
First, melt the butter in a double boiler and put it aside and let it cool well.
Now beat the eggs in a bowl with the electric mixer and add the orange flavor.
Slightly heat the milk, Or use at room temperature and melt the yeast and honey in it. Now add the milk to the bowl with the eggs, add the sugar and butter. Then slowly add the flour and finally the salt.
Knead the mixture vigorously until you get a smooth and very compact homogeneous dough.
Place the dough in a greased bowl, cover with cling film and leave to rise for at least 2 hours (keep the dough hot and away from currents.
When the dough is swollen and leavened, remove it from the bowl, De-air and place it on a clean, floured work surface.
Make 80g balls. Make 15g small balls for the top. Place small dough balls on large dough balls.
Brush them with milk and whipped egg yolk and place on the baking tray until they rise for another 2-3 hours and leave to rise. Then bake in the preheated oven at 180 ° for about 15 minutes. Bon Appetit.