Celine is baking Lingonberry Cake...

This recipe is from "The Professional Pastry Chef by Bo Friberg".

It yields 2 cakes, 680 gr each.

Preheat your oven to 375F*.

You will need 2 rectangular fluted cake pans, but Celine used a regular one.

Melted butter and bread crumbs + almond meal mix for the pans .

Brush melted butter inside the pans then coat to pans with bread crumb mix. (put 3 Tbsp grounded almond and 3 Tbsp bread crumbs in a small Ziploc bag , shake well to make this mix. )

• 8 oz-225 gr Lingonberry jam


• 6 oz -170gr walnuts (or pecan)

Chop the walnuts to raisin size pieces and toast them lightly then let them cool down.

Beat together :

• 9oz-255 gr granulated sugar


• 1 tsp salt


• 4oz-115 gr unsalted butter @ room temperature

in a standing mixer for few minutes until well combined.

Sift together:

• 8oz-225 gr cake flour


• 1 tsp ground cardamom


• 1/2 tsp ground nutmeg


• 1/2 tsp baking powder


• 1/2 tsp baking soda

In an other bowl combine:

• 3 eggs


• 1/2 cup double cream


• 1/2 cup buttermilk ( all 3 need to be @ room temperature)

Incorporate the dry ingredients into the butter mixture in 2 addition, alternating with the cream mixture. Mix at medium speed 3-4 min. Stir the walnuts and the jam into the batter. Divide the batter between the prepared cake pans.

bake @ 375F* for 35 min. When its done unmold immediately and let the cakes cool.

You can store the cakes, wrapped in plastic, in the refrigerator for up to 1 week.

Cupcakes in Ice Cream Cones

makes 24 cupcakes

350 F pre-heated oven



Flat bottom ice cream cones

2 cups plain flour

2 cups sugar

1/2 cup cocoa powder

1-1/2 teaspoons baking soda

1-1/2 cups milk

1/2 cup unsalted butter

2 teaspoons vanilla

2 eggs


1. Measure out everything but the eggs directly into your mixer bowl

2. Mix on low speed just until incorporated.

3. Beat on high speed for 2 minutes.

4. Add eggs, beat on high speed again for 2 minutes.

5. Transfer batter into a container with a pour spout (like a pyrex measuring cup).

6. Pour batter into ice cream cones, leave a good half inch between the batter and the top of the cone or it will leak and softens the cones.

7. Bake at 350 for about 20 minutes or until cake tester comes out clean.

Mascorpone Frosting

1 pack (8 oz) cold Mascorpone Cheese

1 cup double cream

1/2 cup confectionery sugar



In a standing mixer blend the Mascorpone and confectionery sugar, when it is getting soft and fluffy add the double cream. Beat till it becomes nice and thick frosting.



Do not over beat, it might become like a butter.



I add freshly grated nutmeg, cinnamon and fresh ginger to my taste. But plain one is delicious as well.



Once the cupcakes are completely cooled you can either spread or pipe the frosting on.

Red Velvet Cupcake

3-3/4 cups cake flour

1/4 cups cocoa

1-1/2 teaspoons baking soda

1/2 teaspoon cream of tarter

3/8 teaspoon salt

1-1/2 cups buttermilk

2 teaspoons vinegar

1-1/2 teaspoons vanilla

1/2 oz. red food coloring

2-1/4 cups sugar

3/4 cups butter

3 eggs

preheat oven to 350°F

• Sift flour, cocoa powder, baking soda, cream of tartar and salt into medium bowl.
• Whisk buttermilk, vinegar, vanilla, and food coloring in small bowl.
• Beat sugar and butter in large bowl until well fluffy about 3 minutes, add eggs 1 at a time, beating until well blended after each addition, about 30 seconds.
• Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Scoop into cupcake tins lined with paper cases , I use ice cream scooper to make them all equal.

Bake cupcakes until tester inserted into center comes out clean, about 20 minutes,
cool in pans 10 minutes and cool completely on racks.

Limoncello Tiramisu

Part 1:
1 cup water
1 cup limoncello liqueur
3/4 cup fresh lemon juice
1/2 cup granulated sugar, boil over high heat, then simmer on lower heat till alcohol vaporized. Let it cool in a shallow dish.

Part 2:

6 egg yolks

1/4 cup granulated sugar

1/2 cup Limoncello liqueur,

mix it all in a bowl and place over a double boiler,after the water is boiled, turn off the heat and whisk the mixture continuously till it is thick like a custard. And let it cool at the side.

Part 3:

6 egg whites

1/2 tsp cream of tartar

1/4 cup sugar,

In a large bowl, whisk egg whites til it is frothy then add the cream of tartar, when it becomes to soft peak add sugar, continue until it is a firm peak.

Part 4 :

500 gr Mascarpone cheese, @ room temperature

2 Tbsp finely grated lemon zest,

Mix it together with wooden spoon til it combines well.

Fold Part 4 with Part 2, in 3 steps, then fold part 3 into this mixture.

Tiramisu could be assemble either in a large square glass container, or individual glasses.

You need 40 lady fingers, (less if you are using individual glasses), dip the lady fingers in the syrup, let it soak well but don't let it get too soggy, place them on the bottom of the dish in a single layer, then scoop half of the mascarpone cream onto the ladyfingers, smooth the surface. Dip and arrange the second layer, then cover it completely with the remaining of the cream.

Cover with cling film and refrigerate at least 3 to 5 hour. Serve and sprinkle bit of lemon zest over.

Pasta with Chicken and Mushrooms

Ingredients:

Box of Barilla Tagliatelle Pasta

400 gr. Chicken breast strips

2 Tbsp butter

200 gr. White mushrooms, washed, peeled and thinly sliced

2 large white onions, peeled and sliced

1 1/4 cups double cream

salt & pepper to your taste

Fresh chopped parsley

Water and salt to boil the pasta.

Place the water and salt in a large sauce pan over a high heat. Fallow the instruction from the box for cooking the pasta.

Dice chicken breast strips, and in a large skillet melt the butter, add the diced chicken and sliced onions. Sote them about 10 min. then add sliced mushrooms, salt and pepper.

Cook until it becomes brown, add the double cream. When the cream is bubbling and reduced a bit, add your drained pasta on top, turn off the heat and mix & serve the pasta on the plates. Sprinkle fresh parsley over the pasta.

Note. I do add 2 Tbsp "Puck Cream Cheese" in the cream. My kids love that.

Banana & Nutella French Toast

12 slices( each to be 1'' thick) brioche

3 bananas

Nutella

3 eggs

2 cups milk

1/4 cup double cream

1 tsp cinnamon

1/2 tsp ground nutmeg

3 Tbsp brown sugar

1 Tbsp butter

1 Tbsp butter + 2 Tbsp sunflower oil to be used for cooking.

Make the batter. Whisk together the eggs, milk, cream, nutmeg, cinnamon and vanilla in a large bowl.

In a frying pan, melt the butter and brown sugar, stir until sugar becomes caramelized, add peeled and sliced bananas, cook till bananas are soft.

In a large oven tray, place 6 slices of brioche, on each slice put 1 Tbsp caramelized banana and 1 Tbsp Nutella, place the top slice on each. Pour the batter allover the slices and let them soak about 3 min. ( I do flip each slice to get better soak but be careful you don't want them too soggy)
Heat griddle or pan on medium heat, melt butter in and add sunflower oil to the pan.
Place each sandwich on the pan and cook until golden brown on each side. Dust with powdered sugar and serve with maple syrup.

Serves 6.

Coconut Cupcakes

Ingredients:

7 oz plain flour

1/2 Tbsp baking powder

1/4 tsp salt

1 cup caster sugar

3 oz or 100 gr plain yogurt or buttermilk

1/2 cup unsalted butter, @ room temperature

2 large eggs, @ room temperature

1 cup sweetened coconut flakes or fresh coconut

2 Tbsp Bacardi rum or Malibu

1 tsp vanilla

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Per heat the oven 180*C/ 160 *C fan forced. Line your muffin pan with paper cases.

Sift all the dry ingredients first, set at the side, then in a standing mixer's bowl , cream the butter , sugar and eggs one at a time. Add in the yogurt, rum and vanilla. Once it is all fluffed and creamy add your dry ingredients, and beat another 4 min. on medium speed.

You have to fold the coconuts by spoon. Make sure it is well combined.

Dived between the cases and bake about 25 min. depends on the size of your pan. Top should be golden brown and tooth pick comes out clean.

Candied Orange & Lemon Slices

3 lemons ,

3 small oranges

3 cups sugar

1 cup water
1 cup sugar for rolling

Slice lemons and oranges very thin. I like using mandoline slicer. Remove any seeds.
Place slices in a large saucepan ( you can use one for lemons one for oranges, but I combined them together )and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice or more. This gets rid of the bitterness.

Combine sugar and water in the saucepan and bring to boil over high heat, use a candy thermometer, boil until temperature reaches 230F.

Add slices and reduce heat to simmer.

Simmer until slices are translucent (35 minutes or longer).

Remove slices from syrup and roll in sugar if you like, and set on rack to dry for several hours. Once they are dry, you can dip in tempered dark chocolate or use as it is , shake off excess, and place on wax paper or cooling rack to dry.

Store in a Tupperware, or if not chocolate dipped, store in sugar.

Coconut frosting

Ingredients:

8 oz full fat cream cheese

3/4 cup unsalted butter, room temperature

1 cup powder sugar

3/4 sweetened cream of coconut

1 tsp vanilla

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Place the cream cheese in a bowl, add powder sugar and mix it well with wooden spoon. Add the coconut cream vanilla and the butter, with hand blender whisk it it is creamy and fluffy.

It works great with coconut cupcakes, you can use roasted coconut flakes to decorate as well.

German Cake ( Alman Pastasi)

For the cake :

Part 1.

1/2 cup custard sugar

1 1/2 cups cake flour ( I used self-raising sponge cake flour)

1/2 tsp bi carbonated powder

1/4 tsp salt

Part 2.

2 eggs

1 tsp vanilla

1/2 cup plain yogurt

1/2 cup vegetable oil

Part 3.

3 Eggs Whites

1/2 tsp cream of tartar

1/2 cup granulated sugar

For the custard:

2 egg yolk

2 1/2 cups whole milk

4 Tbsp granulated sugar

1 Tbsp plain flour

1 Tbsp cornflour

1Tbsp rice flour

50 gr unsalted butter

2 Tbsp confectionery powder

1 fresh banana, mushed

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Pre heat your oven to 180*C/ 160*C fan forced. Line a 10'' or 25cm round baking tin with parchment paper.

Mix and sift twice Part 1 ingredients and set at a side.

Mix Part 2 ingredients and whisk it till well combined, and pale in color & fluffy.

For Part 3 ingredients, use standing mixer, place the egg whites in the bowl first, turn on the mixer, start from low to medium speed, when it is frothy add cream of tartar, increase the speed higher. When the whites getting to soft peek add the sugar gradually . And keep the mixer on till it is almost a firm peek.

Meanwhile make a well in part 1, add part 2 in a 3 batch and mix it with wooden spoon.

When part 3 is ready to use, fold in with that mix, again at lease 1/3 at the time.

When the batter is ready pour in the tin and bake immediately about 25 - 35 min. Should be light golden brown , and the knife comes out clean.

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While your cake is baking, start the custard. Mix all the ingredients except last 3, in a medium size saucepan, and whisk well, turn the heat on and cook it while stirring, till it becomes a thick pudding.

Pour in a bowl and add butter, banana & powder sugar, use a hand blander, whisk till it is cool down completely.

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After your cake is cooled off, slice horizontally in half, and spread your custard, place the top part of the cake, and decorate with confectionery sugar.

Rice with orzo ( Arpa sehriyeli pilav)

Ingredients :

2 cups short grain rice

1 cup orzo

3 1/4 cups cold water

2 Tbsp sea salt

1 cube of chicken bouillon

1/4 tsp sugar

1 tsp lemon juice

1 Tbsp olive oil

2 Tbsp butter

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Place butter and oil in a medium size saucepan, when the butter melted add orzo and stir till it is all golden to dark brown, then add the water, chicken bouillon, salt, and sugar. Meanwhile wash the rice with cold water and drain. Once the water is boiling add the rice, mix it well so orzo and rive is combined, add the lemon juice.

Once the water is reduce almost to same level with rice, turned the heat to minimum possible, place the lid and time it to 25 min. till it's cooked. Do not open the lid or mix the rice during that time.

Carrot Salad

Ingredients :

5 large carrots peeled

1 lemon

1 Tbsp salt

4 Tbsp sunflower oil

I use food processor with grating attachment to grate the carrots. After place them in a large bowl, add salt oil and the juice from the lemon. Mix well and place it in the serving place and decorate with few black olives.

Turkish Kofte

Ingredients :
1/2 kg minced lamb with 20% fat
1/2 kg minced beef, lean
3-4 onions
1 egg
1/2 cup fresh chopped parsley
1 1/2 Tbsp salt
1 Tbsp ground black pepper
1 Tbsp ground cumin
1 cup bread crumbs
1 1/4 cups cold water
Peel onions and cut in 4, place it in the food processor with chopping blade attached, make sure it becomes almost like a juice, add egg, salt, pepper, cumin powder and bread crumbs, turn it on till it becomes like a paste. In a large bowl, mix minced beef & lamb, fresh chopped parsley, water and the paste you've just made. Knead by hand till mixes well all together at least 1o min. Cover with cling film and keep it in the fridge over night. Next day, take walnut size pieces and shape it as blow. It is best when it's cook on the BBQ.

How to make hibiscus flower with pineapple!

you will need :
2 small fresh pineapples
1 Tbsp water
1 Tbsp sugar
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Pre heat your oven to very slow, 120 C/100 C if you have fan forced.
In a small saucepan stir sugar and the water over low heat until sugar has dissolved: let it boil abut 1 -2 minute.
Cut the outer skin of the pineapples and slice it wafer thin. I used a mandoline and made it so easy.

Line a cookie tray with parchment paper, place slices in a single layer, then brush the syrup over and bake it about 45 min. then turn them over and brush the syrup on that side, place them back in the oven and bake an other 45 min. It won't bake, it will get dry. When its ready take them of immediately and shape into flowers, dry over an egg carton.
Meanwhile you can bake vanilla cupcakes, if you like pineapple replace milk with pineapple juice and you can add 1/4 cup crushed and drained can pineapples + 1 Tbsp sweeten coconut flakes.

I like cheese cream frosting for top and add a pineapple flower to finish. Afiyet Olsun...
Cheese cream frosting :

8oz full fat cream cheese, room temperature

30 gr butter, soften

3 Tbsp icing sugar

1 tsp lemon grind

1/2 tsp vanilla

2 Tbsp Betty Crocker's Vanilla Frosting

------------------------------------------------------------------------------------------------Mix cream cheese and icing sugar with spoon, then add Betty Crocker's frosting and beat it in a bowl with hand blander. Add butter and when it fluff's add vanilla and lemon grind.

Basic Vanilla cupcakes

Ingredients :
1/2 cup of caster sugar
2 eggs
2 Tbsp cold milk
90 gr. unsalted butter soften
1 cup (150gr) self raising flour
1.2 tsp vanilla
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In a bowl mix butter, sugar and vanilla first. Add one egg at a time. When it becomes fluffy and pale, add milk then the flour. Beat another 5 minutes. Pour the batter into muffin cups.

Bake it in pre-heated oven at 150 c, about 15 min. till it is springy and slightly golden on the edges.

I used M&M's and chocolate ganache to decorate.

Ingredients :

Best Scrambled Egg Ever by Ahmed

Ingredients : serves 3

10 egg yolks

2 large eggs

1/4 cup or less sour cream

1 Tbsp butter

Chives or crest to decorate

sea salt + freshly ground black pepper to your taste

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Whisk egg yolks and 2 large whole eggs together. Set it at the side. Chop some chives, prepare a serving bowl and melt the butter in a saucepan, pour the eggs and stir up constantly , when the eggs are almost cook but still 1/3 runny, turn off the heat, while still scrambling add salt & sour cream. Eggs will continue to cook with the heat from the saucepan. Once it mixed well, place it in the serving bowl and add black pepper and chives.

Serve immediately.

Tips to know : don't add salt till the eggs are halfway cook and off the fire. Also adding sour cream will reduce the heat from the pan and eggs will be very fluffy

Best buttermilk pancakes ever!

Ingredients :

1 large egg

1 cup plain flour

2 Tbsp granulated sugar

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp bicarbonate soda

2 Tbsp vegetable oil

1 cup of buttermilk

1 Tbsp milk

soft butter for skillet

How to make :
Sift all the dry ingredients together and set it at the side.

In a medium size bowl, whisk the egg, buttermilk, oil and the milk.Pour over the dry ingredient and combine them gently, make sure you don't over mix, lumps are good. Leave some.

Heat the skillet and butter with pastry brush, then pour about 1/4 cup ( leave at least 2" between), flatten with the back of the spoon. Cook till it is all bubbly on top then flip. Do not flip twice other wise it will be tough.

Serve right away with butter & maple syrup, or you can be more creative by making strawberry butter or caramelized apples.

Pink Icing

Ingredients
5 egg whites
1/2 cup of water
2 cups of granulated sugar
1 tsp clear vanilla
Food coloring in pink
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How to do:
In a saucepan bring the water and the sugar to boil by stirring occasionally. Let the sugar dissolve and syrup forms to soft ball.
Meanwhile beat the egg whites and the pinch of salt in a grease-free bowl of a standing mixer - you do need both hands :) - to soft peak.
While your mixer is running, slowly pour the hot syrup into egg whites in a stream. Make sure you don't pour on the whisk, it is very hot take a precaution! Keep beating 5 min. and add vanilla and a drop of food coloring. ( I used Wilton coloring gel in pink). Keep going another 2 min. or more till frosting becomes glossy and cool.
You should use this frosting on a cool cake. I use this frosting if I am going serve the cake right away, it doesn't look good day after , even though taste still stays delicious.
You can use icing bag or a spatula to decorate.

Fresh Strawberries & Cream Cheese Filling

Ingredients :
200 gr. Full fat cream cheese - room temperature
50 gr. Unsalted batter - chopped & room temperature
3 Tbs. confectionery sugar
1 tsp. vanilla
3 cups of fresh strawberries, washed, drained well ,hulled & chopped roughly.

Start mixing cream cheese and vanilla first, when it becomes creamy add butter gradually, it will become really fluffy, and start adding confectionery sugar 1 Tbs. at a time.
Set it at the side. Make sure strawberries drained well and fold in your strawberries gently by using a spoon or spatula. Make sure you don't mash them. Keep it in the fridge at least 10 to 15 min before you use it.