It’s no secret that peanut butter is one of my favourite things, and i love making it myself at home. it’s really simple – just a blend of peanuts and sea salt, but feel free to adapt this recipe with any extra flavourings you want to add!

ingredients
250g peanuts
large pinch of sea salt
method
simply place the peanuts and salt into a strong food processor (we have a magimix 5200xl.)
blend for about 10 minutes. during this time the nut butter will form a thick mixture, before turning into a smooth, creamy peanut butter.
ensure the peanut butter cools before spooning into sterilised jars. you can store it in the fridge for up to a month.
cacao & almond energy ball
this recipe was the inspiration behind our on-the-go cacao & almond energy ball, which remains one of our most popular products. with just five simple ingredients, these couldn’t be easier or more delicious.

ingredients
200g almonds
400g medjool dates
4 tablespoons raw cacao powder
2 ½ tablespoons almond butter
2 tablespoons coconut oil
method
begin by placing the almonds in the food processor and pulsing until they are nicely crushed.
add the medjool dates and coconut oil and pulse until it’s fully mixed.
add the almond butter and cacao and then mix again in the food processor.
take a tablespoon of the mixture and roll into a ball. continue doing this until the mixture has finished.
place the rolled balls into the freezer for around 1 hour, then remove and store in an airtight container in the fridge.

New Kadayif Taste
In Gaziantep, the 2-meter-long ‘piped kadayif’, which is produced by the kadayif master Serdar Urhan inspired by the pipe kebab and served by cooking it, attracts great attention. Urhan first opens the thin-stranded kadayif, then pours plenty of peanuts on the kadayif and wraps it in a 2-meter-long pipe in the making of the dessert, which attracts attention with its appearance and taste.

Finally, sherbet and oil are added to the kadayif in the pipe, which is covered with peanut butter and started to be cooked in embers. The dessert, which is cooked for about half an hour, is served to the customers. Serdal Urhan stated that he made the boru kadayif for the first time in the world and that a very good taste emerged. We use kadayif, sugar, oil and peanut ingredients. We open the kadayıf with a wire and pour peanuts on it. Then we wrap it with peanut butter and add oil and sherbet while it is on embers and make it ready. Our customers are very interested. We are waiting for all our customers who want to come and taste it, “he said.

Ingredients
100g smooth and creamy peanut butter
100g pitted Medjool dates
100g crushed peanuts
100g dark chocolate
method
Place the peanut butter and dates into a powerful blender and blend until a smooth, thick paste forms.
Using a large tablespoon, spoon out equal amounts of the mixture and roll into balls using your hands, the mixture should make 6 balls. Place the balls into a lined loaf tin before placing in the freezer for at least 1 hour.
After 1 hour, break the chocolate up into pieces and place it into a pan over a low heat, mixing with a wooden spoon every so often to ensure it doesn’t burn. Once melted, mix through the crushed peanuts.
Remove the balls from the freezer and roll each in the melted chocolate and crushed peanut mixture. Place the balls back in the fridge or freezer until set.
These peanut butter chocolate bites are the perfect little treat to enjoy when you’re in need of a chocolate fix. made with only 4 ingredients, they couldn’t be more simple to make and taste delicious with the sweet peanut middle and crunchy chocolate coated outside.

It’s no secret that peanut butter is one of my favourite things, and i love making it myself at home. it’s really simple – just a blend of peanuts and sea salt, but feel free to adapt this recipe with any extra flavourings you want to add!

ingredients
250g peanuts
large pinch of sea salt
method
simply place the peanuts and salt into a strong food processor (we have a magimix 5200xl.)
blend for about 10 minutes. during this time the nut butter will form a thick mixture, before turning into a smooth, creamy peanut butter.
ensure the peanut butter cools before spooning into sterilised jars. you can store it in the fridge for up to a month.
cacao & almond energy ball
this recipe was the inspiration behind our on-the-go cacao & almond energy ball, which remains one of our most popular products. with just five simple ingredients, these couldn’t be easier or more delicious.

ingredients
200g almonds
400g medjool dates
4 tablespoons raw cacao powder
2 ½ tablespoons almond butter
2 tablespoons coconut oil
method
begin by placing the almonds in the food processor and pulsing until they are nicely crushed.
add the medjool dates and coconut oil and pulse until it’s fully mixed.
add the almond butter and cacao and then mix again in the food processor.
take a tablespoon of the mixture and roll into a ball. continue doing this until the mixture has finished.
place the rolled balls into the freezer for around 1 hour, then remove and store in an airtight container in the fridge.

‘Drone of the soup service that began operations in başlattık’2017 and order sometimes cold and now went when customers of the complaint Upon receipt of the technology that made soup served with drone also using said Bazaar Wings Owner Contemporary Murat Garipoğlu, “as a first in Turkey, Besiktas and we send drone soup to our neighboring districts. Our package is both going faster and hotter ”.

While we were teaching active volcanoes around the world at school, perhaps the first mountain we learned was Etna. Before I met Etna on the Sicily Island of Italy, the first thing that came to my mind was what we learned at school. The word volcano would always sound creepy. However, when I got there, I had the chance to discover the beautiful sides of the volcano as well as the scary sides. Perhaps the most delicious pistachios in the world are grown in the town of Bronte, at the foot of the volcano. Growing in the fertile soil at the foot of the volcano, the pistachio is described as the “green gold” of Sicily. It has a harvest every two years. The most expensive peanut in the world is the Bronte pistachio. It is sold around 30-50 euros per kilo. There is even a team to protect the peanuts at harvest time so that the peanuts are not stolen.

It’s no secret that peanut butter is one of my favourite things, and i love making it myself at home. it’s really simple – just a blend of peanuts and sea salt, but feel free to adapt this recipe with any extra flavourings you want to add!

ingredients
250g peanuts
large pinch of sea salt
method
simply place the peanuts and salt into a strong food processor (we have a magimix 5200xl.)
blend for about 10 minutes. during this time the nut butter will form a thick mixture, before turning into a smooth, creamy peanut butter.
ensure the peanut butter cools before spooning into sterilised jars. you can store it in the fridge for up to a month.
cacao & almond energy ball
this recipe was the inspiration behind our on-the-go cacao & almond energy ball, which remains one of our most popular products. with just five simple ingredients, these couldn’t be easier or more delicious.

ingredients
200g almonds
400g medjool dates
4 tablespoons raw cacao powder
2 ½ tablespoons almond butter
2 tablespoons coconut oil
method
begin by placing the almonds in the food processor and pulsing until they are nicely crushed.
add the medjool dates and coconut oil and pulse until it’s fully mixed.
add the almond butter and cacao and then mix again in the food processor.
take a tablespoon of the mixture and roll into a ball. continue doing this until the mixture has finished.
place the rolled balls into the freezer for around 1 hour, then remove and store in an airtight container in the fridge.

In Gaziantep, the 2-meter-long ‘piped kadayif’, which is produced by the kadayif master Serdar Urhan inspired by the pipe kebab and served by cooking it, attracts great attention. Urhan first opens the thin-stranded kadayif, then pours plenty of peanuts on the kadayif and wraps it in a 2-meter-long pipe in the making of the dessert, which attracts attention with its appearance and taste.

Finally, sherbet and oil are added to the kadayif in the pipe, which is covered with peanut butter and started to be cooked in embers. The dessert, which is cooked for about half an hour, is served to the customers. Serdal Urhan stated that he made the boru kadayif for the first time in the world and that a very good taste emerged. We use kadayif, sugar, oil and peanut ingredients. We open the kadayıf with a wire and pour peanuts on it. Then we wrap it with peanut butter and add oil and sherbet while it is on embers and make it ready. Our customers are very interested. We are waiting for all our customers who want to come and taste it, “he said.

Perhaps the most delicious peanuts in the world are grown in the town of Bronte, on the foothills of Etna. Growing in the fertile soil at the foot of the volcano, the pistachio is described as the “green gold” of Sicily. It has a harvest every two years. The most expensive peanut in the world is the Bronte pistachio. It is sold around 30-50 euros per kilo. There is even a team to protect the peanuts at harvest time so that the peanuts are not stolen.
While we were teaching active volcanoes around the world at school, perhaps the first mountain we learned was Etna. Before I met Etna on the Sicily Island of Italy, the first thing that came to my mind was what we learned at school. The word volcano would always sound creepy. However, when I got there, I had the chance to discover the beautiful sides of the volcano as well as the scary sides. Perhaps the most delicious pistachios in the world are grown in the town of Bronte, at the foot of the volcano. Growing in the fertile soil at the foot of the volcano, the pistachio is described as the “green gold” of Sicily. It has a harvest every two years. The most expensive peanut in the world is the Bronte pistachio. It is sold around 30-50 euros per kilo. There is even a team to protect the peanuts at harvest time so that the peanuts are not stolen.
BRIOCHE AND BRONTE PISTACHIO GRANITE IN BREAKFAST
Starting the day with dessert with brioche and granita, a type of French bread shaped like a donut, is a great escape. Of course, we do not always recommend having breakfast this way. However, the taste of peanuts in the real sense remains in your palate. Bronte pistachio is not so easy to find in Turkey also possible to make the pistachio. In addition to granite made with Bronte peanuts, ice cream made in Sicily is a taste beyond the ice cream we have ever eaten. They serve ice cream in brioche as well as in cone.