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VIDEO 1
“Delicious Turkish Cheesecake Recipe with Creamy Quark Filling”
Ingredients:
For the Crust:
– 250g flour
– 125g cold butter, diced
– 70g sugar
– 1 medium-sized egg
For the Filling:
– 750g Magerquark (low-fat quark)
– 250g Philadelphia Doppelrahm (full-fat cream cheese)
– 2 eggs
– 200g sugar
– 1 packet vanilla sugar
– 120ml cream
– 1 packet vanilla pudding powder
– 80ml vegetable oil
– 250ml milk
– Juice of half a small lemon
Instructions:
(Follow the provided instructions for preparing and baking the cheesecake.)
VIDEO 2
“Good Morning! Cinnamon Delight Cookies to Sweeten Your Day 🌹”
Cinnamon Mini Cookies
Ingredients:
125g room temperature butter
Half a cup of vegetable oil (90ml)
1 egg
1.5 tablespoons sugar
Half a cup of cornstarch (60g)
Half a packet of vanilla sugar
Half a packet of baking powder
Approximately 2.5 cups of flour (250-300g)
(Add gradually after 2 cups until the dough is non-sticky and can be rolled into balls)
For Coating After Baking:
Half a cup of sugar
1-1.5 teaspoons of cinnamon
Instructions:
Mix the above ingredients to form a soft, non-sticky dough.
Roll the dough into small balls (about the size of a marble) and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 175 degrees Celsius until lightly golden brown. (Check the bottom; when it’s golden, it’s done, usually takes about 17-20 minutes).
After removing the cookies from the oven, let them cool for 1-2 minutes, then roll them in the cinnamon-sugar mixture
VIDEO 3
“Coconut and White Chocolate Pudding Delight”
Ingredients:
1 liter milk
200 ml cream
6 tablespoons (100g) sugar
6 tablespoons (70g) cornstarch
3 tablespoons (25g) desiccated coconut
70g white chocolate
1 packet vanilla sugar
Instructions:
In a saucepan, combine milk, cornstarch, sugar, and desiccated coconut. Mix well and turn the heat to medium-high (level 7 on a scale of 1 to 9).
Cook, stirring constantly. When the mixture starts to bubble, continue cooking and stirring for an additional minute.
Add cream, vanilla sugar, and white chocolate to the pudding. Stir to ensure the chocolate melts, then remove from heat. If there are lumps, you can use a mixer to smooth the pudding.
Pour the hot pudding into cups or glasses. This recipe yields approximately 5 servings.
Sprinkle desiccated coconut on top and let it cool to room temperature before transferring it to the refrigerator. Chill for 3-4 hours before serving.
Optionally, garnish with almonds and strawberries before serving.
Note: It’s recommended to use precise gram measurements for accuracy. Enjoy this light and flavorful pudding!
VIDEO 4
“Turkish Kısır – Bulgur Salad with Fresh Vegetables”
Ingredients:
2 cups (300g) fine bulgur
1.5 cups (330ml) boiling water
1-1.5 teaspoons salt
1 tablespoon tomato paste
1 tablespoon pepper paste
Half a large tea glass (100ml) vegetable oil (I used 50ml sunflower oil, 50ml olive oil)
Quarter tea glass (50ml) pomegranate molasses (nar ekşisi)
Juice of half a lemon
1 teaspoon red pepper flakes
Finely chopped parsley, green onions, dill
Small diced cucumber, red bell pepper, green bell pepper
Instructions:
In a bowl, place the bulgur and add salt.
Pour 1.5 cups of boiling water over the bulgur, briefly stir, cover, and let it rest for about 20-30 minutes.
In a small pan, heat the vegetable oil, tomato paste, pepper paste, and red pepper flakes.
Pour the cooled oil mixture over the rested bulgur. Add pomegranate molasses and lemon juice, then mix well.
Incorporate the finely chopped herbs, cucumber, and peppers into the mixture. Stir until everything is well combined.
Your Turkish Kısır is now ready to be served.
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