Easy Creamy Coleslaw

1 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons apple cider vinegar
2 Tablespoons sugar
1 Tablespoon celery seed
1 Tablespoon grated onion
1/2 teaspoon kosher salt
one 16 ounce bag shredded cabbage with
carrots
1 carrot, peeled and grated

In a large bowl combine the shredded cabbage

and grated carrots. In another bowl, combine the
mayonnaise, mustard, vinegar, sugar, celery
seed, grated onion, and salt. Pour the mixture
over the cabbage and toss until fully coated with
the dressing. Refrigerate for 2-3 hours before
serving and up to 2 days (or until coleslaw is
soggy).

Ingredients

 3 boneless skinless chicken breasts

 One 18 ounce bottle Honey Barbecue Sauce
(I use Sweet Baby Ray's)
 1/2 cup Italian Salad Dressing
 1/4 cup brown sugar
 2 Tablespoons Worcestershire sauce
 Instructions

1. Place chicken in a slow cooker.

2. In a bowl, combine the barbecue sauce,
Italian dressing, brown sugar, and
Worcestershire.
3. Pour sauce over the chicken and cover with
lid.
4. Cook 6-8 hours on low or 3-4 hours on high.
5. Remove chicken from the slow cooker and
shred using two forks.
6. Return the chicken to the slow cooker to coat with
sauce and serve on kaiser rolls.

Three Cheese Stuffed Shells

 
Ingredients

1
  Three Cheese Stuffed Shells
 20 uncooked jumbo pasta shells
 15 ounce container ricotta cheese
 8 ounces (2 cups) grated mozzarella cheese
 ½ cup grated Parmesan cheese
 12 basil leaves, chiffonade
 1 egg
 1 - 26 ounce jar spaghetti sauce
 ½ teaspoon salt
 ¼ teaspoon fresh ground black pepper

Instructions

1. Preheat oven to 350 degrees. Cook pasta shells according to package directions for al
dente, about 9 minutes. Drain and rinse in cold water.
2. In a large bowl, combine the ricotta, Parmesan, 1½ cups of the mozzarella, egg, salt,
pepper, and basil. Spread ¾ of the spaghetti sauce on the bottom of a 13x9 inch baking
dish.
3. Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour
remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover
with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes
more.

Fudgy Pecan Brownies

Ingredients

 1 cup sugar
 ½ cup butter, room temperature
 1 teaspoon vanilla extract
 2 eggs
 ½ cup all purpose flour
 ½ cup cocoa powder
 ¼ teaspoon baking powder
 ¼ teaspoon salt
 1 cup chopped pecans
 homemade salted caramel sauce

Instructions

1. Preheat oven to 350 degrees and line a 9 x 9 inch baking dish with parchment paper.
2. Beat together butter, sugar, and vanilla in a large mixing bowl. Add eggs one at a time,
mixing well between each addition.
3. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt.
Gradually add dry ingredients to butter mixture.
4. Stir in pecans with wooden spoon or spatula.

5. Transfer batter to prepared dish and spread evenly. (Mixture will be thick!)
6. Bake 25 minutes, until just set in the center. Allow to cool completely before cutting,
and drizzle with salted caramel sauce before serving.

2
For the Salted Caramel:
2 cups granulated sugar
12 tablespoons unsalted butter, room temperature, cut into cubes
1 cup heavy cream, room temperature
1 tablespoon sea salt
First prepare the salted caramel: 
Add the sugar in an even layer to a 2-3 quart saucepan over medium-high heat. When the sugar begins to
melt, use a whisk to stir the sugar until it is completely melted. Continue cooking the sugar until it becomes
deep amber in color and reaches a temperature of 350 degrees. I recommend using a thermometer! As soon
as the sugar hits 350 degrees, carefully add the butter all at once, whisking until the butter is melted. Be
careful, the caramel will bubble up at this point! You can switch to a wooden spoon now if the sugar is
getting stuck to the whisk. Remove the pan from the heat and slowly pour in the heavy cream. Stir until the
cream is incorporated into the sauce and the caramel is smooth. Add the sea salt and stir to combine. Allow
the caramel to cool for 10-15 minutes in the pan before using. 

Turkish Mocha Lamington Fingers

Ingretients

 125g butter
 1 cup raw sugar
 1 tsp vanilla extract
 3 eggs, room temperature
 1 3/4 cup self-raising flour
 1/2 cup milk
 1/2 cup raspberry jam

For the topping

 3 1/2 cups icing sugar

 1/4 cup good quality cocoa powder
 1 tbsp butter, softened
 1/2 cup brewed Turkish coffee, very hot
 Dash each cinnamon and allspice
 2 cups desiccated coconut

Preheat oven to 180C / 350F. Grease a 20cm x 30cm cake (or lamington) tin, and line with
baking paper with about 2" overhand (enough to lift the sponge out of the tin when cooked).

Using an electric mixer, beat the butter, sugar and vanilla until light and fluffy, about two
minutes. Add the eggs in one at a time, beating until well combined after each egg. The
mixture may curdle - that's OK.

Using a spatula, fold half of the flour into the butter mixture until combined, followed by half
of the milk. Gently fold in the remainder of the flour until combined, then the milk until the

3
batter is smooth. Pour into the prepared tin and bake for 30 minutes, until lightly golden and a
skewer comes out clean. Remove from the tin and place on a wire rack to cool completely.

Slice the cooled sponge cake into 1" wide strips, then in half lengthwise, to make two rows of
"fingers." Then, cut each finger in half, width-wise. Spread a thin layer of jam in the middle
of each. Sandwich the halves back together and set aside.

In a large bowl, combine the cocoa powder, softened butter and spices. Prepare the Turkish
coffee and, while still hot, measure out 1/2 cup, being careful not to get any of the grounds
into the finished coffee (they will settle at the bottom of the pot). Whisk the hot coffee into the
cocoa powder mixture until smooth. Dip the cake fingers into the chocolate, coating each side
and letting any excess chocolate drip off. Roll in the desiccated coconut and repeat until all
the lamingtons are coated and dusted

New England Lobster Roll

Ingredients

 1 pound cooked lobster meat cut into bite sized

chunks
 ⅓ cup mayonnaise
 2 teaspoons fresh lemon juice
 ¼ cup finely chopped celery (use tender inner stalks)
 1 teaspoon chopped fresh parsley
 2 teaspoons green tops from a scallion, minced fine
 1 dash Sriracha hot sauce
 Pinch is salt
 Few grinds freshly ground black pepper
 Split-top hot dog rolls
 2 tablespoons melted butter
 Optional - lettuce for serving.

Instructions

1. Place the cooked lobster meat in large bowl.

2. In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley,
scallion, sriracha, and salt and pepper. Mix and taste for seasoning. Once you have the
seasoning to your liking, add to the cooked lobster meat and mix.
3. Brush both sides of rolls with butter and toast both sides in a medium fry pan over
medium heat until nicely browned.
4. Divide the lobster salad between each roll per your preference. Some serve lettuce
under the lobster salad but we like it without, your choice.

Chermoula Sauce
Prep time: 10 minutes

 1 bunch of cilantro, leaves and tender stems

only, well washed

4
  1 handful flat-leaf (Italian) parsley leaves
 4 cloves garlic, roughly chopped
 2 tablespoons smoked paprika
 1 tablespoon cumin power
 2 teaspoons grated fresh ginger
 1/2 teaspoon chili flakes
 big pinch of saffron
 1/2 teaspoon coriander seeds
 3 tablespoons olive oil
 juice of 1 lemon or 1/2 of a preserved lemon, roughly chopped
 1 teaspoon Kosher salt

1. Combine all ingredients in a mini-food processor, spice grinder, or mortar and pestle. Process
until a thick, moderately rough sauce is formed.

Artichoke Bruschetta (or Hot Artichoke Dip)

 
Cheesy artichoke dip is spread on baguette slices and
broiled until golden and bubbly for an appetizer that's fancy
yet no-fuss.
Author: Samantha from Five Heart Home
Recipe type: Appetizer
Serves: 8-10
Ingredients

 1 (8-ounce) package of cream cheese, softened

 1 cup mayonnaise
 1 (14-ounce) can of artichoke hearts (whole, halves,
or quarters), drained & chopped
 1 cup grated Parmesan cheese
 1 cup grated mozzarella cheese
 1 teaspoon garlic salt
 French baguette loaf of bread, cut at an angle into ⅓-inch slices
 Fresh chopped parsley or paprika, for garnish

Instructions

1. In a large bowl, use an electric mixer to beat cream cheese until smooth. Blend in
mayonnaise and chopped artichoke hearts. Mix in Parmesan, mozzarella, and garlic
salt and beat at high speed until mixture is smooth.
2. Preheat broiler to high. Dollop a generous amount of artichoke mixture on each
baguette slice and spread all the way to the edges (which will prevent them from
burning). Arrange bruschetta on a baking sheet. Broil for 2 to 3 minutes or until
topping is bubbly and starting to turn golden brown. Garnish with chopped parsley or
a light sprinkling of paprika, if desired. Serve hot.
3. Alternatively, the artichoke mixture may be spread in a pie plate or similar baking dish
and baked at 350°F for 25 to 30 minutes, until hot and bubbly (you may broil for a
couple additional minutes to brown the top). Serve as a dip with baguette slices,
assorted crackers, or tortilla chips.

5
Baked Mozzarella Sticks

12 sticks part-skim mozzarella string cheese

3 tablespoons flour
2 egg whites, lightly beaten
1 tablespoon water
2 cups panko bread crumbs
1 teaspoon garlic powder
2 teaspoons dried oregano
1/4 teaspoon ground pepper
1/8 teaspoon chili powder
Non-stick cooking spray
1 cup marinara sauce, warmed
Remove string cheese from individual packaging and freeze
for one hour. Set oven rack to lower third and preheat broiler on high. Place flour in a zip top
bag. Beat egg whites and water and place in a shallow bowl. Mix panko with the rest of the
dry ingredients and place into another shallow bowl. Remove string cheese from freezer and
coat with flour, then dip in egg whites, and finally coat with the panko crumb mixture.
Carefully place them on an ungreased baking sheet and lightly spray with the non-stick spray.
Broil for 2-3 minutes until browned. Use tongs to carefully flip each stick and broil another 1-
2 minutes until browned on other side. Remove from oven and onto a plate to cool 2 minutes
before serving with warm marinara. 

Iced Banana Latte

 

Serves: 2
Ingredients

 1½ cups cold Dunkin' Donuts coffee

 ¾ cup 2% milk
 2 medium bananas, peeled, sliced and
frozen
 ½ cup ice cubes
 ¼ cup sugar
 2 tablespoons chocolate syrup

Instructions

1. Place all ingredients in a blender. Cover and blend until smooth, about 15 seconds.
Serve immediately. Optional: garnish with
whipped cream and additional chocolate syrup.

Coconut Shrimp
 
Serves: 4
Ingredients

6
  1 pound raw large shrimp, peeled and deveined with tails attached
 ½ cup all-purpose flour
 ½ teaspoon salt
 ½ teaspoon pepper
 2 large eggs, beaten
 1 cup panko breadcrumbs
 1 cup shredded coconut, sweetened
 vegetable or canola oil for frying
 sweet chili sauce for dipping (optional)

Instructions

1. Heat oil in a large skillet or Dutch oven over medium heat. Add enough oil to fill the
skillet about ½" from the bottom. In a shallow dish, combine the flour, salt and pepper.
Place 2 beaten eggs in a second shallow dish. In a third shallow dish, combine the
panko breadcrumbs and shredded coconut.
2. Dredge the shrimp in flour, then dip in the beaten eggs, then coat in the panko/coconut
mixture. Press the coconut onto the shrimp to get a nice, thick coating. Carefully drop
the shrimp into the hot oil and fry 2-3 minutes on each side, until the shrimp is cooked
through and the breading is golden brown and crispy. Transfer shrimp to a paper
towel-lined plate to drain and serve immediately with sweet chili sauce for dipping, if
desired.

Pulled Pork Shepherd's Pie

Serves: 6-8

Ingredients

 5-6 cups pulled pork

 2 cups bbq sauce
 1 cup frozen peas
 1 cup frozen corn
 3-4 pounds potatoes
 2 tbsp butter
 ¼ cup milk
 1½ cups grated cheddar cheese

Instructions

1. Preheat oven to 350F.

2. Peel potatoes and, if they are large, cut in half. Place in a pot and fill with water. Boil until
tender. Drain the water. Add the butter and milk to the potatoes. Mash until the potatoes
are creamy.
3. Toss pulled pork with bbq sauce until evenly coated. Spread on the bottom of a 13x9 baking
dish (lasagna pan).

7
 4. Sprinkle frozen peas and corn on top of the pork.
5. Spread the mashed potatoes on top of the frozen veggies.
6. Top with the grated cheese.
7. Bake in the oven for 45-60 minutes. The cheese should be starting to brown and some bbq
sauce should be bubbling up the sides.

Pecan Pie Muffins

 

Serves: 8
Ingredients

 ½ cup butter, softened

 ¾ cup brown sugar
 2 eggs, beaten
 ½ teaspoon vanilla
 ⅛ teaspoon salt
 ½ cup all-purpose flour
 ¾ cup chopped pecans

Instructions

1. Preheat oven to 350 degrees and line 8 muffin cups with paper liners.
2. In a medium bowl, add the softened butter and brown sugar and beat on medium speed
until light and fluffy. Add beaten eggs, vanilla, and salt and mix until combined.
Slowly mix in flour until combined. Stir in chopped pecans.
3. Spoon batter into 8 lined muffin cups about ⅔ full. Bake muffins at 350 degrees for
about 25 minutes. Let cool 5 minutes in muffin pan and serve warm.

Pecan Crusted French Toast

3 eggs
1 cup milk
1 tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups pecans, finely chopped
2 teaspoons ground cinnamon
6 slices Texas toast bread
nonstick cooking spray
maple syrup, for serving
fresh fruit, for serving

8
Preheat oven to 200 degrees and line a baking sheet with parchment paper. In a shallow dish,
combine the eggs, milk, salt, vanilla, and sugar and whisk until well combined. Place the
pecans and cinnamon in another shallow dish and stir until pecans are fully coated with
cinnamon. Coat a large griddle or skillet with cooking spray and place over medium low heat.
Dip the bread, one piece at a time, in the egg mixture on both sides. Allow excess to drip off
then place bread in the dish of pecans. Gently press the pecans onto both sides of the bread
and place on the griddle. Cook the bread until browned, about 2 minutes per side, and transfer
to the prepared baking sheet in the oven to keep warm. Repeat with remaining bread slices
and serve drizzled with maple syrup and fruit, if desired.
Lemon Raspberry Muffins

2 cups all-purpose flour

1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup canola oil
1 teaspoon grated lemon zest
1 1/4 cups raspberries
1 cup confectioners sugar
3 tablespoons fresh lemon juice

Preheat oven to 400 degrees. Combine flour, sugar, baking

powder, and salt in a large bowl. In another bowl, mix eggs,
buttermilk, oil, and lemon zest. Stir the wet ingredients into
the flour mixture until moistened. Fold in raspberries. Fill 18 muffin cups 2/3 full and bake at
400 degrees for 18-20 minutes. In a small bowl, whisk together the confectioners sugar and
lemon juice. If glaze is too thick, add another tablespoon of lemon juice. Drizzle the glaze
over the muffins and allow to harden slightly, about 5 minutes. 

Peanut Butter Stuffed French Toast

Serves: 4
Ingredients

 8 slices white bread

 ½ cup creamy peanut butter
 4 large eggs
 ¼ cup Silk Unsweetened Almond Milk
 2 tablespoons granulated sugar
 1½ teaspoons vanilla extract
 ½ teaspoon cinnamon
 dash salt
 2 tablespoons butter

9
  confectioners' sugar, for serving
 maple syrup, for serving

Topping:
 1 pound fresh strawberries, hulled and sliced
 2 tablespoons granulated sugar

Instructions

1. For the topping: Add sliced strawberries to a medium bowl and toss with granulated
sugar. Set aside.
2. For the french toast: Cut the crust off bread slices (if desired) and spread about 1
tablespoon of peanut butter on each slice in a thin, even layer. Top 4 of the bread
slices with the other 4 slices, sandwiching the peanut butter in the middle.
3. Whisk together the eggs, almond milk, granulated sugar, vanilla extract, cinnamon,
and dash of salt in a shallow dish. In a large skillet or griddle pan, heat the butter over
medium heat until butter melts and begins to sizzle. Dip both sides of the sandwiches
in egg mixture and place in hot skillet. Cook 3-4 minutes, then flip the french toast and
cook another 3-4 minutes until golden brown. Cut french toast in half and serve topped
with confectioners' sugar, maple syrup, and strawberries.

Asian Noodles with Snow Peas and

Mushrooms
 
 
Ingredients

 2 tablespoons sesame oil

 2 green onions, chopped
 1 tablespoon sesame seeds
 8 ounces button mushrooms, sliced
 ¼ cup soy sauce
 ¼ cup honey
 ¼ cup chicken stock
 1 tablespoon cornstarch
 1 teaspoon Sriracha sauce (or any hot sauce you
have)
 40 snow peas, ends trimmed and cut in half
 ½ lb. fettuccine pasta

Instructions

1. In a large pot, bring water to a boil and cook pasta according to package directions
(about 10-12 minutes). Drain and set aside.

10
 2. In another pot, bring water to a boil and cook the snow peas for 3-5 minutes until
tender but still crisp. Drain and set aside.
3. Meanwhile, heat sesame oil in a large frying pan over medium-high heat. Add green
onions, mushrooms, and sesame seeds and cook for 5 minutes, stirring often.
4. Remove pan from the heat and stir in the soy sauce, honey, chicken stock, and
Sriracha. In a small bowl, mix 1 tablespoon of cold water with the cornstarch until
smooth and add to the pan. Stir to combine and place pan back on medium-low heat.
Once sauce is slightly thickened, add the drained pasta and snow peas and mix well to
combine. Serve and enjoy!

Crispy Onion Strings

 

Ingredients

 1 large onion, quartered and thinly sliced

 2 cups buttermilk
 2 cups all-purpose flour
 1 tablespoon salt
 1 tablespoon garlic powder
 1 teaspoon black pepper
 ½ teaspoon cayenne pepper
 canola oil, for frying
 additional salt

Instructions

1. Place buttermilk and onions in a shallow dish and let soak for 1 hour.
2. Combine flour, salt, garlic powder, black pepper, and cayenne pepper in a bowl and
set aside.
3. Heat about 2 inches of oil in a high-sided pot to 375 degrees. Working in batches,
dredge a handful of the buttermilk-soaked onions in the flour mixture, shake off any
excess flour, and carefully drop into the hot oil. Cook onions until golden brown,
about 4-5 minutes, stirring occasionally. Remove onions onto paper towels to drain
and sprinkle with a pinch of salt while onions are still hot. Repeat with remaining
onions.

Notes
- Serve crispy onion strings on casseroles, burgers, salads, or by themselves with a dipping
sauce

11
Baba ganoush
INGREDIENTS

2 medium to medium large eggplants

Salt and freshly ground pepper, to taste
Olive oil, as needed
1 head garlic, for roasting with eggplant
1/4 cup tahini paste
Juce of 1 lemon
1 tsp. ground cumin
1 tsp. ground coriander
1 to 2 garlic cloves, finely chopped for a more garlicky flavour (optional)
Olive oil, for drizzling (optional)
Handful pomegranate seeds, for garnishing (optional)
Pinch sumac or paprika, for garnishing (optional)
Handful chopped mint, for garnishing (optional)
Flatbread or grilled pita breads, for serving

PREPARATION

Preheat oven to 425 degrees F. Brush baking sheet with a little olive oil.

Cut eggplant in half. Transfer to prepared baking dish, cut side down. Drizzle eggplant with
olive oil. Season with salt and pepper.

Cut just the very tip off the head of garlic. Drizzle garlic with olive oil and season with salt
and pepper. Wrap in foil. Add to baking sheet with eggplant.

Roast eggplant and garlic until both are golden and tender, about 45 to 50 minutes.

12
Scoop out meat of eggplant from skin. If needed, let strain to release any excess water.

Add roasted eggplant, roasted garlic, tahini paste, olive oil, lemon juice, cumin, coriander, and
salt and pepper to food processor. Puree until smooth, drizzling more olive oil, if needed. For
a thicker dip, add more tahini paste. Taste and adjust for seasoning. For a more garlicky
flavour, add finely chopped fresh garlic.

Transfer dip to serving dish. Garnish with drizzle of olive oil, fresh pomegranate seeds, sumac
and mint, as desired. Serve with flat bread or grilled pita bread.

Hummus with Roasted Garlic

INGREDIENTS

Roasted Garlic
1 small head garlic
1 tsp. olive oil
Salt and freshly ground pepper, to taste

Hummus
1 (19 ounce) can chickpeas, rinsed and drained
1/4 cup water
Juice of 2 lemons
1/2 cup tahini paste
1 small head roasted garlic, or to taste
Salt and freshly ground pepper, to taste
Pinch ground cumin
Pinch cayenne pepper
1/4 cup extra virgin olive oil
Pita wedges or flat bread, for serving
Vegetable sticks, for serving

PREPARATION

Roasted Garlic
Preheat oven to 375 degrees F.

Cut just the very tip off the head of garlic. Drizzle garlic with olive oil and season with salt
and pepper. Wrap in foil. Bake until garlic is soft and tender, about 40 to 45 minutes. When
cool enough to handle, squeeze out garlic cloves from head of garlic.

Hummus
Add chickpeas, water and lemon juice to a food processor. Blend until smooth. Add tahini
paste, roasted garlic cloves, salt and pepper, cumin and cayenne. Pulse to combine until
smooth. While machine is running, slowly pour olive oil through the feed tube. Puree until
smooth. Serve with pita wedges and vegetable sticks. Makes about 3 cups.

13
Falafel
INGREDIENTS

1 1/2 cup dried chickpeas

1/2 onion, roughly chopped
2 garlic cloves, roughly chopped
1 cup chopped parsley or cilantro
1 tsp. baking powder
1 tsp. ground cumin
Pinch oregano
Salt and freshly ground pepper, to taste
1 to 2 tbsp. water
Vegetable oil, for frying
Tahini Sauce, for serving (optional)

PREPARATION

Soak chickpeas in water to cover by 2 to 3-inches. Cover and refrigerate for 24 hours. The
chickpeas should triple in volume.

Drain and rinse chickpeas. Set aside.

Add chickpeas to a large food processor. Pulse until mixture has a coarse meal texture, adding
1 to 2 tbsp. of water, if needed. Add onion, garlic, parsley, cumin, oregano, baking powder,
and salt and pepper. Pulse to combine until mixture is finely ground.

To shape falafels: Measure heaping tbsp. of the mixture and roll into 1 1/2-inch balls or discs.

Add oil to deep fryer or pour enough oil in deep skillet to come 2 to 3-inches up sides of pan.
Heat oil to 350 degrees F. over medium heat. Fry the falafels until golden brown, about 3 to 5
minutes. Drain on paper towel.

Serve with Tahini Sauce.

Tahini sause

INGREDIENTS

1 cup tahini paste

Juice of 1 lemon to 2 lemons
About 3/4 cup water
Pinch cayenne

14
1 garlic clove, chopped
Salt and freshly ground pepper, to taste

PREPARATION

Add tahini paste to medium bowl. Add juice of 1 lemon. Slowly, stir in the water a little at a
time. The tahini paste will go clumpy as you mix it, but, as you continue to add the water, the
mixture will liquefy and becomes smooth. You want the consistency of the sauce to be
smooth and fluid enough so that it drips from a spoon. Add garlic and season with cayenne,
salt and pepper. Add more lemon juice, if you prefer a tarter sauce.

Carrot Salad with Citrus Dressing

INGREDIENTS

4 carrots, sliced
1 garlic clove, minced
Pinch of cumin
2 tbsp. extra virgin olive oil
Juice of 1/2 orange
Juice of 1/2 lemon
1 tbsp. chopped coriander
Salt and freshly ground pepper, to taste

PREPARATION

Blanch carrots in boiling salted water until tender crisp. Drain.

Add hot carrots to medium bowl. Add garlic, cumin, olive oil, lemon juice, orange juice and
coriander. Toss to combine. Season the salad with salt and pepper. Taste and adjust for
seasoning. Serve warm or cold.

Warm crab dip

INGREDIENTS

Butter, for buttering the baking dish

8 ounce package cream cheese
1/3 cup mayonnaise
Zest of 1/2 lemon
Juice of 1 lemon
1 clove garlic, finely chopped
3 to 4 green onions, finely chopped
1 tbsp. chopped parsley
Hot sauce, to taste
2 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning
15
2 cups canned or fresh crab meat, drained
Salt and freshly ground pepper, to taste
1 1/2 cup grated aged white cheddar
1/4 cup fresh bread crumbs
Chopped parsley, for garnishing
Crackers, for serving

PREPARATION

Preheat oven to 400 degrees F. Butter a 4-cup baking dish.

Whip cream cheese with electric mixer. Add mayonnaise. Whip to combine. Add lemon zest,
lemon juice, garlic, green onions, parsley, hot sauce, Worcestershire sauce, Old Bay
seasoning, and salt and pepper. Whip to combine. Add crab. Stir to combine.

Scrap into prepared baking dish. Sprinkle with cheddar and then bread crumbs. Bake until
bubbly and hot, and lightly golden brown on top, about 20 to 25 minutes.

Garnish with chopped parsley and serve with crackers.

Greek Meatballs
INGREDIENTS

1 pound ground pork

1 pound ground beef
2 to 3 pieces bread, no crust soaked in milk, and
then squeezed
2 eggs, beaten
2 to 3 garlic cloves, minced
1 tsp. dried oregano
2 tbsp. chopped Italian parsley
2 tbsp. fresh mint
2 to 3 green onions, finely chopped
Tiny pinch cinnamon
1 tsp. lemon zest
2 tsp. lemon juice
Salt and freshly ground pepper, to taste
Olive oil, as needed
Tzatziki Sauce, for serving (optional)
8 Greek style pita breads, grilled, for serving (optional)

PREPARATION

16
Greek Meatballs In a large bowl, add ground pork and beef, soaked bread, eggs, garlic,
oregano, parsley, mint, green onions, pinch cinnamon, lemon zest and juice, and salt and
pepper. Using your hands, mix to combine.

Preheat grill to high. Clean and oil grill well.

Shape and roll mixture into 24 meatballs, flattening meatballs slightly so they grill easily.
Drizzle with olive oil.

Add meatballs to grill. Reduce heat to medium. Cook until meatballs are cooked through and
no longer pink, flipping once or twice, about 12 to 15 minutes, depending on thickness.

Serve meatballs with Tzatziki Sauce and grilled pita bread, if desired.

Pastitsio
INGREDIENTS

Meat Sauce
2 tbsp. olive oil
1 pound ground lamb
1 pound ground beef
Salt and freshly ground pepper, to taste
1 onion, diced
1 to 2 garlic cloves, chopped
1 tbsp. finely chopped rosemary
1 tsp. dried oregano
1 cinnamon stick
1 bay leaf
2 tbsp. tomato paste
1/4 cup red or white wine
1 (14-ounce) can diced tomatoes
2 eggs, beaten
1/2 cup Parmesan cheese
2 tbsp. chopped parsley

Béchamel Sauce
3/4 cup butter
1 cup flour
5 cups milk
5 eggs, beaten
1 1/4 cups grated Parmesan cheese
Pinch nutmeg, freshly ground to taste
Salt and freshly ground pepper, to taste

Assembly
3/4 pound penne pasta
Olive oil, for brushing the baking dish

17
PREPARATION

Meat Sauce
Heat large skillet over medium high heat. Add olive oil. When olive oil is hot, add ground
lamb and beef. Season with salt and pepper. Cook, stirring occasionally, until meat is no
longer pink, about 8 to 10 minutes.

Reduce heat to medium. Add onion, garlic, rosemary, oregano, cinnamon stick and bay leaf.
Cook, stirring occasionally, until onions are soft, about 5 minutes. Add tomato paste and cook
for 1 minute. Stir in red wine and tomatoes. Bring to a boil. Reduce heat to simmer. Continue
cooking, stirring occasionally, until mixture is thick, about 30 to 40 minutes. Let cool slightly.
Remove cinnamon stick and bay leaf. Stir in 2 beaten eggs, 1/2 cup grated Parmesan cheese
and parsley.

Béchamel Sauce
Melt butter in a saucepan over medium heat. Add flour and stir to combine to make a roux.
Continue to cook and stir, about 2 to 3 minutes. Gradually whisk in milk, making sure to
incorporate the roux into the milk. Continue to whisk mixture and bring to a boil. Reduce heat
and simmer, whisking frequently, until sauce is thickened, about 10 minutes. Finish with
nutmeg, season with salt and pepper. Remove from heat and gradually whisk in beaten eggs.
Stir in grated 1 1/4 cup grated Parmesan cheese.

Assembly
In a large pot of boiling salted water, cook the pasta until al dente. Drain pasta and toss with 2
cups of béchamel sauce.

Preheat oven to 350 degrees F. Lightly oil a 13-inch x 9-inch x 3-inch baking dish.

Layer in baking dish: pasta mixture, meat sauce and then finish with remaining béchamel.
Bake until top is golden brown and set, about 1 hour. Let stand about 15 minutes before
serving.

Ultimate Gooey Brownies

Ingredients:2 cups semisweet chocolate chips,

divided
1 1/2 sticks (6 ounces) unsalted butter, cut into
pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon fine sea salt
3/4 cup sweetened condensed milk

Directions:

18
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil and spray with nonstick
cooking spray.

In a large microwave-safe bowl, combine 1 cup chocolate chips, butter, and unsweetened
chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts,
stirring between each burst, until the mixture is melted and smooth but not scorched. Remove
from the microwave and let cool slightly.

In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until
light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate
mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour
half of the batter into the prepared baking pan. Sprinkle with the remaining cup of chocolate
chips and pour the sweetened condensed milk over the top. Pour the remaining batter over.

Bake for 35 to 40, or until a tester comes out with moist crumbs still attached. Do not
overbake. Let cool to room temperature. The brownies are easiest to cut when chilled and can
be served chilled, at room temperature, or warmed in the microwave.

Sunburst Lemon Bars

150 kcal/bar, 6g fat, 22g carbs, 2g protein

Ingredients:

Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel

Filling
4 eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel

Glaze
1 cup powdered sugar
2 to 3 tablespoons lemon juice

Note: You'll need about two lemons for the juice/peel in this recipe. If you don't have enough
lemon juice left for the glaze, add water until you get the right consistency.

Directions:

19
1. Heat oven to 350°F. In large bowl with electric mixer, beat flour, sugar, butter, and peel
on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan.
Bake 20 to 30 minutes or until light golden brown.

2. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling
ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice
and peel.

3. Remove partially baked base from oven. Pour filling evenly over warm base.

4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool
completely, about 1 hour.

5. In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading
consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator,
but allow bars to come to almost room temperature before serving.

Homemade Hot Apple Cider

10 large apples, such as Honeycrisp, Fuji,

Gala, etc.
1 L water
1 vanilla bean
3 cinnamon sticks
6 whole cloves
1 tablespoon brown sugar (optional)
1 tablespoon maple syrup (optional)

Quarter the apples and removes the core and

stems. Place into a large pot and add the
water, vanilla bean, cinnamon sticks, cloves,
and sweeteners if desired. Bring to a boil over medium heat and boil for 30 minutes. 

Reduce the heat to low and simmer for 2 hours, stirring every 30 minutes or so.

Turn off the heat and let cool. Remove the spices and vanilla bean. Using a blender
or immersion blender, puree the apple mix until smooth. Strain through a fine-mesh
sieve or cheesecloth. Store in the fridge for up to 1 week.

Chocolate Cashews dates almonds craneriies some yrop

/Italian Grilled Vegetables

INGREDIENTS

20
 2 small eggplants, sliced
3 medium zucchini, sliced
4 bell peppers, different colours, cut in 1/2 and seeded
1 large red onion, sliced
3 to 4 small portobello mushrooms, stemmed
Extra virgin olive oil, as needed
Salt and freshly ground pepper, to taste
Balsamic vinegar, as needed
Handful fresh herbs such as basil, parsley and oregano, for finishing

PREPARATION

Preheat grill to medium high. Clean and oil grill.

Add eggplant, zucchini, peppers, red onion and Portobello mushrooms to a large bowl or
baking dish. Drizzle with enough olive oil to coat and season with salt and pepper.

Add vegetables to grill, cooking in batches and turning as needed. Cook until grilled marked
and tender, about 5 to 10 minutes.

Slice peppers and mushrooms into smaller pieces. Add grilled vegetables to platter or large
bowl. Drizzle with balsamic vinegar and more olive oil. Season with salt and pepper. Finish
with chopped herbs.

 Grilled Chicken
Shawarma
Serves 4-6

Ingredients 2 lbs
to 2 ¼ lb chicken
thighs ( boneless
and skinless --or
skin on)
2 T ground cumin
2 T ground
coriander
8 cloves minced
garlic cloves
2 tsp kosher salt
6 T olive oil
1/4 tsp cayenne
2 tsp turmeric
1 tsp ginger
1 tsp. ground black pepper
2 tsp allspice
Instructions:

21
Place all in a bowl and mix, or pulse in a food processor. Make a
paste. Rub chicken on all sides with the marinade and let sit 20
minutes (or up to 24 hours refrigerated).
Grill chicken on a pre-heated BBQ, on medium high heat, closing the
lid to the bbq, until all sides have nice grill marks, about 8 minutes
each side.  Finish chicken in a 350 F oven until cooked all the way
through, about 10 minutes.
Enjoy the chicken over Israeli salad, or with rice and veggies.

Israeli Salad Recipe

Ingredients:
2 extra large tomatoes
1 English cucumber
1/2 medium red onion
1 red bell pepper
1 yellow bell pepper
½ C herbs ( italian parsley, mint or cilantro, or a mix)
zest of one lemon
Lemon juice ( start with ½ a lemon, more to taste)
4 tablespoons olive oil
Salt and pepper, to taste
Instructions:
Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Place in a large
bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Serve with Grilled Chicken Shawarma
Details

Prep time: 20 mins 

Cook time: Total time: 20 mins 
Yield: 4- 6

Ingredients
1 cup butter or 200 g, melted
1 tin NESTLÉ® Sweetened Condensed Milk or
397 g
1½ teaspoons baking powder
2 cups semolina or 320 g

22
1 cup ground almonds or 100 g
1 cup water or 250 ml

For the syrup:

2 cups sugar or 400 g
1½ cups water or 375 ml
1 teaspoon lemon juice
1 tablespoon rose water
2 tablespoons ground almonds

Preparation
Combine butter, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add
semolina, ground almond and water and stir until well combined.

Pour and level mixture into 28cm x 24cm baking tin. Bake in a 190°C preheated oven for 35 minutes
or until top is golden.

Remove from oven and pour all over the cooled syrup. Place in fridge to cool completely, cut into
diamond shape and serve.

To prepare the syrup:

Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and
stir in lemon juice, rosewater and ground almond

Śnieżny Deser czyli Pamuk Prenses Tatlısı

Składniki: 1 litr mleka, 8 łyżek cukru pudru, 7 łyżek kaszy manny, 1 łyżeczkę wanilii,
cynamon, 125g margaryny lub miękkiego masła.

Mleko, kaszę i cukier rozpuścić w garnku i dobrze wymieszać by nie powstały grudki.
Następnie dodać wanilię i margarynę i zagotować. Po ostudzeniu przelać do np. pojemnika
który nada naszemu deserowi kwadratowy kształ i wstawiamy do lodówki. Gdy nasza
śnieżynka zastygnie wyjąć z formy i pokroić na porcje. Można przyozdobić świeżymi
owocami i obsypać cynamonem.

Baked Penne

1/2 lb. extra-lean ground beef or Italian Sausage

1/2 cup chopped onions 
1/2 cup green peppers (I left this out b/c I don't
like green peppers)
1 jar(24 oz.) spaghetti sauce

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 1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Heat oven to 350°F. 

Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme
and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or
until heated through, uncovering after 15 min.

Peanut Butter Lava Cookies

 1 box of Pillsbury Pie Crust

 Approx. 2 cups of Creamy peanut Butter…
 1/2 cup Sugar

Bake them on a parchment lined baking sheet at 350 for

approx. 12 minutes, or until they’re slightly golden and firm.

Loukoumades

 115ml warm water
 7 g active dry yeast
 55 ml warm milk
 25 g white sugar
 3 g salt
 35 g butter, softened
 1-1/2 eggs
 240 g all-purpose flour
 55 ml honey
 55 ml water
 455 ml vegetable oil, or as needed
 2 g ground cinnamon

1. Sprinkle the yeast over the warm water in a small bowl. The water should be no more
than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and
begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and
mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.
2. Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover
the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover,
and let rise 30 more minutes.
3. Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high
heat. Turn off the heat and let the honey syrup cool.
4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be
about 2 inches deep.

24
5. Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2
tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand,
and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft
dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you
make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over
to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to
drain on paper towels.
6. Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle
with cinnamon. Serve warm.

Maamoul: Stuffed Date-Orange Cookies

Ingredients
Filling:
1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest
Dough:
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk

Directions
Dough:
Preheat the oven to 325 degrees F.

To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes.
Remove and set aside. Clean the processor bowl.

Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and
pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not
to overwork the dough; it will be slightly wet.

Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat
each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and

25
 draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll
the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then
place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the
dough to the filling.

Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn
slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.

ALMOND BAKLAVA (TRADITIONAL SHEET STYLE)

 2 packages (or 40 sheets) phyllo dough

 3 cups almonds, blanched and skins removed

 4 tbsp syrup (see below)

 1 cup unsalted butter, melted

 5 tbsp pistachios, crushed

For the syrup

 2 cups white sugar

 1 cup water

 1 tbsp lemon juice

 1/2 tsp orange blossom water (mazaher)

 1/4 tsp rose water (maward)

( makes 25-40 pcs )

METHOD

Remove phyllo dough from the fridge and thaw

according to package instructions.

Preheat oven to 160C / 320F. Prepare the syrup: place sugar and water in a small saucepan and bring
to the boil. Allow the syrup to boil 2-3 minutes without stirring (stirring causes the sugar to
crystallize). Add the lemon juice and continue boiling for 10 minutes until it is a light, syrupy
consistency that coats the back of a spoon. Remove from heat and stir in the orange blossom and rose
waters. Set aside.

If your almonds aren't already peeled, place them in a bowl and cover with boiling water. Allow to
sit until the water is warm to the touch but won't burn your hands. Pinch the skins off of the almonds
and discard the skins.

Pulse the almonds in a food processor until coarsely ground. Pour in four tablespoons (or a drop
more, to taste), of the syrup. Continue pulsing until the almonds are finely ground and the syrup is
well incorporated. Melt the butter and set aside.

26
Line a baking dish with wax paper. Remove the phyllo dough from its packaging, and place a clean,
damp cloth on top to keep them from drying out. Cut the stack of phyllo dough to fit the size of your
baking dish - this makes it much easier to stack the sheets perfectly without overlapping.

Place one sheet horizontally in the baking dish and brush all over with melted butter. Place another
sheet on top and brush with butter. Continue stacking and brushing sheets until you have 20 sheets on
the bottom of the pan.

Pour the almond mixture on top of the phyllo stack, and spread out evenly throughout the pan.

Repeat the buttering and layering process with 20 more sheets on top of the almond mixture.

Using a sharp knife, carefully slice the raw baklava into 1.5" vertical strips, making sure to slice all
the way to the bottom of the baking dish. Then, Make diagonal slices in a crossways pattern, to
create diamonds (or, just cut totally crosswise to make squares).

Bake for 50-60 minutes, or until the tops of the baklava have puffed and are golden brown.

Pour the syrup all over the hot baklava (hear it sizzle!). Sprinkle the chopped pistachios on top. Set
aside to cool and hold its shape. Serve at room temperature

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SEKERPARE

Fo
r its dough:
–    2 cups flour
–    ½ cup semolina
–    ½ cups sugar
–    1 egg
–    125g butter
–    1 dessert spoon baking powder
–    Hazelnut
For its syrup
–    2 cups sugar
–    2 ½  cups water
–    1 tbsp lemon juice

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As we must let the syrup get cold before pouring it on sekerpare cookies, start with
making the syrup first.
Pour water and sugar in a pot. Heat them until it boils. Let it boil about 15 minutes
until it reaches the right consistency. Add lemon juice and take it from the heat.
Put it aside and start preparing the cookies.

Combine butter, flour, semolina, sugar, an egg and baking powder and knead them
well.
Preheat the oven at 180C.

Pick walnut sized pieces and roll them. Put them in an oiled tray leaving enough
space between each as they will rise when cooked.
Place hazelnuts on their top pressing gently. Cook them in oven for 25 minutes
until golden.
Pour the syrup when the cookies are still hot. You can pour it with a ladle on each
piece. Wait until the cookies absorb the water. You can serve it with black tea.

Turkish-style Fried Calamari

(Kalamar Tava)

1 package (340 gr) Calamari rings, frozen, thawed

Salt
Pepper

Batter:
1/2 cup beer
5 tbsp all purpose flour

1 cup sunflower oil

Put the thawed calamari rings on a paper towel to

soak up extra water, dry them well. Season with salt and pepper. Whisk batter ingredients in a
bowl. Soak the rings into the batter.

Heat up the oil. Pour a drop of batter into the oil to get the right heat. Place the rings into the oil
one by one. Fry them for a total of 1 minute*. Stir a few times with a perforated spoon. Put the
rings on a plate with a paper towel to soak up extra oil. Serve Turkish-style Fried Calamari with
Turkish Tarator Sauce while still hot.

* Overcooking makes it chewy & rubbery

** Freezing calamari softens very firm muscle fibers. After freezing, calamari becomes more tender
and flavorful.
*** Calamari can be stored in the freezer for up to three months. Once thawed, it should be used
within three days.

29
Turkish-style Tarator Sauce for Seafood
(Tarator Sos)

1/4 cup walnut or pine nuts, grounded

1/2 cup day old Turkish bread, grounded
2 garlic clove, smashed with salt
1 cup plain yogurt, room temperature
2 tbsp olive oil
Salt
Pepper

Mix all the sauce ingredients in a bowl. Serve Tarator Sauce with Turkish-style Fried Calamari,
Turkish-style Fried Mussels..

Kisir

1 cup bulgur wheat, large grain

60 ml olive oil
1 onion, diced
1-2 tbsp tomato paste
1 lemon juice
1/2 tsp salt
1 tbsp cumin

First put the bulgur in a large bowl and pour two cups of hot water on it (it should stay like this for
5 minutes). Meanwhile in a medium sized pot, place the onion and olive oil. Cook until the onions
turn light brown. Add the salt, tomato paste, lemon juice and cumin.

Then wash and drain the bulgur, and mix it into the pot with a wooden spoon. Cook for about 10
minutes on medium-low heat. Afterwards, cover the lid and set aside for it to cool down. 

When it's cold, add in the following:

3-4 tomatoes, diced

4-5 fresh green onions, diced
1 cup chopped parsley

Toss and serve. This recipe goes well with Ayran. Keep refrigerated as Kisir is best served cold.

30
Borek

Main:
7 sheets Phyllo Pastry
2-3 tbsp extra virgin olive oil
1/2 cup milk
2 eggs
1 pinch salt
2L pyrex casserole dish

For this recipe, choose one of the following fillings:

Spinach Filling (pictured above):

1 pkg (300 gr) frozen chopped spinach, squeeze it with your hands to get rid of excess water.
1/3 cup crumbled feta
1 onion, chopped
1 tbsp extra virgin olive oil
Salt
Black pepper

Beef Filling:
250 gr medium ground beef
1 onion, sliced
2 tomatoes, diced
1 small cubanelle pepper, chopped
Salt
Black pepper

For Spinach Filling: Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two
minutes. Add the spinach and continue cookingfor about 1-2 minutes. Put aside and add the feta
cheese, stir.

For Beef Filling: Put the salt, black pepper, ground beef and onion in a pan. Cook on medium heat
until the beef is done. Add the tomatoes and the pepper. Continue cooking for another 5 minutes.
Put aside.

Now we can move on to the main ingredients. In a bowl, mix the eggs, olive oil and milk with a
whisk. This liquid mix will go between every two layers of the pastry, and will complement your
choice of filling. The spinach or beef filling will go in the middle only.

Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the
dish. Spread 2-3 tablespoons of the liquid mix on top (picture). Take another two sheets of pastry,

31
 fold in half, and stack in the dish. (picture). Then, spread all of your main filling onto the stack
(picture). Resume layering the pastry and the liquid mix until the pastry is finished. Then, fold the
sides of the bottom layer over. Make sure you pour the remaining mix on top to prevent burning in
the oven (picture).

Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-
heat the oven to 175 C (350 F). Bake until golden brown (picture).

Rose Sherbet
(Gül Şerbeti)

6 tsp rose water

12 tbsp sugar, you can add more if you
prefer it sweeeter
6 tsp lemon juice
6 cups water
One drop of pink food coloring

Combine all ingredients and blend with an

egg whisker or a blender. Leave in the
fridge* for at least 4-5 hours. Serve with ice
cubes.

Sutlu Nuriye; Lighter Baklava with Hazelnuts

in Milky Syrup
 

Print
Serves: 30 pieces

Ingredients
 270 gr x 2 packs of filo pastry sheets (12 filo sheets in total; each
sheet 480 mm x 255 mm each)
 200 gr/4 oz. /a little less than 1 cup unsalted butter, melted
 340 gr/ 12 oz. chopped/crushed hazelnuts
 For the syrup:
 16 fl. oz. / 2 cups water
 12 fl oz. / 1 ½ cup whole milk
 270 gr/ 1⅓ cup sugar

Instructions
1. Preheat oven to 180 C/ 350 F
2. Take out the fresh filo pastry sheets from the fridge and bring to room temperature 20
minutes prior using. To thaw frozen filo sheets, it is best to place them in the fridge the night
before or bring it to room temperature 2 hours before using.
3. Grease the baking dish with the melted butter.
4. Place two filo pastry sheets to the baking dish (trim the sheets at the edges if necessary to fit
into your baking dish) and brush with the melted butter.

32
 5. Place 2 more filo pastry sheets and brush with the melted butter. Place another two sheets
over them and brush with melted butter.
6. Crush the hazelnuts in a food processor, carefully pulsing a just few times or chop by hand
(take care for the hazelnuts not go too small pieces or fine).
7. Spread the chopped hazelnuts evenly on the 6th sheet of buttered filo pastry.
8. Lay two more sheets of filo pastry and brush with melted butter. Repeat this 2 more times,
buttering every two sheets, until you reach 12th sheet.
9. Brush the 12th sheet of filo pastry with butter and ease the sheets into the corners and trim
the edges if necessary.
10. Then using a sharp knife, cut right through all the layers to form small square pieces. It
should make about 30 pieces in total.
11. Bake the pastry in the preheated oven (180 C/ 350 F) for 25 minutes, until golden at top.
12. While the pastry is baking, prepare your syrup.
13. Put the sugar into a heavy pan, pour in water and bring to the boil, stirring all the time. Once
the sugar is dissolved, lower the heat and simmer for 10 minutes.
14. Pour in the milk to the pan, give a good stir to the syrup and turn the heat off. Leave the pan
aside to cool down; the syrup needs to be luke warm to pour over cooked filo pastry.
15. Once the filo pastry is cooked and golden at top, take out of the oven and leave it aside to
cool down for 15 minutes.
16. Slowly pour in the luke warm milky syrup over cooled cooked filo pastry and let the pastry to
soak the milky syrup for 35- 40 minutes.
17. Once milky syrup is absorbed by the pastry, take out the Sutlu Nuriye squares and serve at
room temperature.
18. You can prepare Sutlu Nuriye a day ahead of time and keep in a cool place, covered.

Chicken Shish Kebab

(Tavuk Sis Kebap)

350 gr chicken breast, boneless, cut in medium

sized cubes
2 large tomatoes, cut in halves
2 cubanelle pepper

Marinade:
1/2 cup plain yogurt
1/2 tsp cumin
1 tsp red pepper, powder
1/2 tsp cayenne pepper
1 garlic clove, smashed with salt
1 tsp pomegranate paste
2 tbsp olive oil

Marinate the chicken overnight in the fridge in a container with a lid. Bring the chicken to room
temperature one hour before grilling. Divide up the chicken cubes and place on four skewers.

Preheat the barbecue or oven (grill). Place the skewers on the rack along with the peppers, tomato
halves (inside up). Keep the marinade aside. Grill the chicken for about 7-8 minutes. Make sure to
turn the skewers so that all sides are cooked equally. Every time you turn the chicken, brush with
marinade.

Serve the Chicken Kebab on Turkish Rice Pilaf, lemon wedges, roasted tomatoes and Cubanelle
peppers (remove the skin).

Spinach and cheese filled filo pastry

triangles; Muska Boregi
33
  

Print
Ingredients
 150 gr / 7 oz spinach leaves
 150 gr/ 7 oz feta cheese, mashed with a fork
 100 gr / app. 4 oz shredded mozzarella
 3 eggs, beaten
 3 tablespoons mild olive oil
 Bowl of 8 fl. oz/ 1 cup water to seal the pastry
 12 sheets of filo pastry (each sheet 48cmx25cm)

Instructions
1. Preheat oven to 180c/350 F/gas mark 4
2. Remove the stalks of the spinach, wash and chop roughly.
3. Mix together in a bowl with the feta cheese, 1 tablespoon olive oil, shredded mozzarella and
two of the beaten eggs; the filling is ready.
4. In a separate bowl, mix 1 egg and 2 tablespoons olive oil.
5. Grease a rectangular baking dish with a little olive oil.
6. Lay the pastry sheets on a clean surface and cut into 10cmx25cm stripes.
7. Stack the stripes on top of another and cover with a damp towel so that they won’t dry out.
8. Keep a bowl of water near you.
9. Lay two stripes of filo sheets at top of one another.
10. Place 1 tablespoon of the spinach mixture at one end of the filo pastry strip.
11. Fold the end of the strip over the filling diagonally so that it forms a triangle.
12. Continue folding the strip in triangles until you get a small, triangular stuffed pastry.
13. Seal the pastry all around with the water; water really helps to keep filo sheets intact here.
Repeat with remaining filo until you have used all of the filling.
14. Place the stuffed triangle pastries on the greased baking dish and brush them with the egg &
olive oil mixture.
15. Bake the triangles in the oven for about 20 – 25 minutes, until they are is golden brown.
Serve hot as an appetizer or as part of a mezze spread.This dish can be successfully reheated.

SHEPHERD’S SALAD WITH

SUMAC – SUMAKLI COBAN
SALATA

Half of a large cucumber, about 160 gr/5 ½ oz, cut

in quarters and sliced
2-3 medium tomatoes, coarsely chopped
3 spring (green) onions, finely chopped
Handful of flat leaf parsley, coarsely chopped
30 ml/2 tablespoon extra virgin olive oil
Juice of ½ lemon

5ml/1tsp. ground sumac

Salt and pepper to taste

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Mix the cucumbers, tomatoes, spring onions and the parsley in a bowl. Add the olive oil
and lemon juice, season with salt and pepper and mix well. Sprinkle ground sumac over
for an extra zing and flavor.

Watermelon Malibu Surf

Ingredients

 1 cup trimmed strawberries, cut in half

 1 cup seedless watermelon chunks
 ½ cup coconut cream
 1 to 2 shots spiced rum
 Mini watermelon wedges for garnish
 ½ cup sweetened whipped topping

Preparation - Directions
Blend watermelon, strawberries, coconut cream and rum just until smooth. Place in freezer for
one hour, stirring occasionally. Pour into chilled glass. Garnish with mini watermelon wedges and
whipped topping. Serve immediately.

Strawberries and Cream Chocolate Bark

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 Ingredients

 12 ounces white chocolate Almond bark or candy melts

 1 cup freeze dried strawberries

Instructions

1. Melt chocolate according to package directions. (I prefer the double boiler method)

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2. On a parchment lined tray, arrange dried strawberries close together, reserving a few to garnish with.
3. Pour melted chocolate over strawberries. Garnish with remaining strawberries.
4. Let cool completely and set up before cutting to desired serving size.

White Chocolate Macadamia Nut Cookies

Yield: 4 dozen cookies

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 Ingredients

 1 cup butter, softened

 1 1/2 cups sugar
 3 eggs
 2 teaspoons vanilla
 2 1/2 cups all purpose flour
 1 teaspoon baking soda
 1 teaspoon salt
 2 cups white chocolate chips
 1 cup chopped macadamia nuts

Instructions

1. Cream butter and sugar, in mixing bowl, until fluffy, about 5 minutes. Add in eggs, one at a time, then
add in vanilla.
2. Combine flour, baking soda and salt. Slowly add to mixing bowl and mix until well combines. Stir in
white chocolate chips and nuts.
3. Drop by rounded tablespoons onto a baking sheet. Bake in a preheated 350 degree oven for 9-10
minutes, just until edges start to turn golden.
4. Remove from oven and let rest on baking sheet for 5 minutes before removing to racks to cool
completely.

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