For the inner mortar;

• 2 tablespoons of olive oil
• 900 g ground beef
• 2 onions, chopped
• 4 sticks of celery, chopped
• 2 garlic cloves, crushed
• 2 tablespoons of flour
• 150 ml broth
• 1 tablespoon of currant jelly (optional)
• 3 tablespoons tomato puree
• 1 tablespoon of thyme
• 400 g tomato, chopped

For the bechamel sauce;

• 50 g butter
• 50 g plain flour
• 750 ml milk
• 2 teaspoons of Dijon mustard
• 50 g Parmesan, finely grated
• Salt and freshly ground black pepper

For the lasagna;

• 12 lasagna leaves
• 75 g ripe cheddar, grated

Fabrication;

Heat the pan and stir-fry the minced meat. Put the minced meat aside in a bowl. In the same pan add the onion, celery and garlic and cook until soft. Put the minced meat back in the pan and add the flour. Add the broth and boil. Finally, add the blackcurrant jelly (optional), tomato puree and thyme, then mix well. Add the diced tomatoes. Bring to a boil, cover and cook until well soft. Your filling is ready. For the bechamel sauce, melt the butter in a pot. Add the flour and fry for a minute or two. Gradually add milk, whisk until thickened. Add Dijon mustard and parmesan cheese and season well with salt and pepper. Place the lasagna, filling and béchamel sauce on your baking dish, respectively, until the layered ingredients are finished. Béchamel sauce should remain on top. Cover it with cheddar cheese. Let the lasagna stand for a few hours before cooking so that it can start to soften. Preheat oven to 200 degrees and bake for about 45 minutes until golden brown.

Materials;

• 1 pack of Auger Pasta
• 5 – 6 sausages
• 1 large grated tomato
• 1 teaspoon tomato paste
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 3-4 tablespoons of olive oil

Fabrication;

Boil your pasta in water as indicated on the back of the package and drain the water. Throw olive oil and chopped sausages into a tiny pan. Lightly fry the sausages. When the color turns slightly, add tomato paste and grated tomato on it. Stir and cook for about 5 minutes. Then, pour the sausage sauce over the drained pasta. Add the spices and salt and mix well. Then serve hot. Bon appetit.

For spaghetti:

• 1 package spaghetti Pasta
• 1 liter of water
• 1 teaspoon salt
• 1 tablespoon of olive oil For the

Bolognese Sauce:

• 300 grams of ground beef
• 1 medium onion
• 1 medium carrot
• 2 medium tomatoes
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 1 teaspoon tomato paste
• 1/2 glass of water (the boiled water of the pasta)
• 1 teaspoon of salt
• 1 teaspoon of black pepper

How is it done?

For spaghetti: Boil the water. Put the pasta, salt and olive oil into the boiling water. When the pasta reaches the cooking level you want, strain it after 8-10 minutes.

For the Bolognese Sauce: Dice the onion and tomato. Grate the carrot. Put olive oil in the pan and heat it. In the pan that you have heated, add the onion and then the carrot and roast. Add the minced meat on the roasted vegetables and continue frying. After the ground beef is roasted, add tomato paste and tomato and continue cooking. Add the water, salt and pepper that you have separated while boiling the pasta, and when the sauce becomes like sauce, turn off the heat. Pour the sauce over the boiled spaghetti, mix and serve hot. Bon Appetit.

Materials;

• As much water as it takes
• 1/2 (half) tea glass of olive oil
• 1 tablespoon of granulated sugar
• 1 teaspoon salt
• 1 tablespoon of dry yeast
• 4 glasses of flour

For the tomato sauce;

• 2-3 tomatoes
• 1 clove of garlic
• 1 teaspoon tomato paste
• Salt
• Olive oil

For the above;

• Mozzarella, parmesan, fresh basil

Preparation of;

Using all the ingredients, make a very soft dough that sticks to the hand, cover it with cling film and put it in the refrigerator. (I recommend keeping it for at least 2-3 hours) Then, grate the tomatoes, put them in a suitable saucepan, take the garlic, salt and olive oil and drain the water. As I explained above, take the orange-sized meringues from the fermented doughs and open them thinly with your hand (keep the edges slightly thick). Then, apply the cooled sauce, add lots of cheese, and put it in a hot oven. Immediately after removing it, add fresh basil to it. Serve hot. (you can even drizzle a little olive oil)

Materials

For the dough:

• 2 eggs
• 1 tablespoon of sugar
• 1 glass of water Milk
• 1 packet of baking powder
• 1 packet of vanilla
• 1 teaspoon of salt
• 1.5 cups flour
• Liquid oil

To decorate:

• Peanut butter
• Banana
• Kiwi
• Chocolate sauce
• coconut
• Chocolate drops

RECİPE

• In the waffle recipe, firstly, for the waffle dough, beat the egg and sugar with a mixer until it becomes foamy.
• Add vanilla, baking powder and milk and continue whisking.
• Add as much flour as it gets and get a fluid dough.
• Pour the waffle dough little by little into the pan or toaster that you greased lightly with the help of a ladle and cook both sides.
• Spread the chocolate hazelnut paste on the waffle you take from the pan.
• Slice the banana and kiwi and put them on the waffle.
• Finally, sprinkle with coarsely crushed hazelnuts and pour the chocolate sauce over it and serve. Bon Appetit.

To apply to mezzanine floors:

• 6 tablespoons butter

For the dough:

• 3.5 – 4 glasses of water
• 3 tablespoons of warm butter
• 5 tablespoons oil
• 5 egg yolks
• 2 glasses of milk
• 1 pack of instant yeast
• 2.5 tablespoons powdered sugar
• 1.5 tsp turmeric
• 1 teaspoon of salt

For internal mortar:

• 2.5 cups
• 4 tablespoons butter
• 1 teaspoon of salt
• 1 teaspoon of turmeric
• 1 teaspoon of ezene
• 1/2 teaspoon black pepper
• 1 teaspoon of anise

For the above:

• 2 egg yolks
• 2 tablespoons of black seed

Key point

• While preparing the filling, take care to roast the flour slowly in a separate pan. Adding flour little by little during the kneading phase of the dough will help you adjust the consistency of the dough more easily. The thinner you cut the doughs, the more tiny rolls you get.

RECİPE

For the dough:

• Transfer the milk into deep bowl.
• Add granulated sugar and yeast and mix well.
• Put the egg yolks in a separate bowl. Pour the milky mixture you have prepared over it.
• With your hands or whisk, slowly feed the eggs into the milk.
• Then add the oil and butter and feed the mixture with your hands again.
• Add turmeric at this stage and mix.
• Add flour little by little in a controlled manner and start kneading.
• When you get a dough that does not stick to the hands, cover the dough with a damp cloth and leave it to ferment for 30-40 minutes in a warm environment.
• For the inside of the dough:
  Place the flour in a non-flammable, non-stick, thick-bottomed pan.
• Start roasting little by little with the help of a wooden spoon.
• In a separate saucepan, melt the butter needed for the filling and add the spices and salt and mix.
• Add the spicy butter you have prepared into the roasted flour.
• When it thickens, remove it from the heat.

Merge stage:

• Make 10 or 15 equal sized meringues from the fermented dough.
• Roll the meringues on a lightly floured counter.
• Melt the butter and leave to warm in a corner.
• Apply butter on one layer of rolled dough, then apply another layer of butter to the opened dough. Cool a dough over it and spread it in the filling.
• Place all the rolled doughs on top of each other in the form of a filling of two buttered phyllo dough.
• Then cut these dough into thin strips with a knife or dough cutter.
• Roll the strips you cut into a roll. Make them flat by pressing them and place them on a baking tray lined with baking paper.
• Spread egg yolk on them, if you wish, sprinkle with black seed. Bake in the 180 degree oven for about 20-30 minutes until the top is lightly browned.
• Take it out and let it rest at room temperature for a while and serve.

For dough:

• 3.5 cups
• 1.5 cups of water (lukewarm)
• 2 tablespoons of molasses
• 1 tablespoon of dry yeast
• 1 teaspoon salt
• 1 tablespoon butter (at room temperature)
• For the Boiling Solution:
• 5 cups of water
• 1/2 tea glass of carbonate
• 1/2 tea glass of sea salt

Key point

• If you want to activate the dry yeast more quickly, you can add sugar along with water. You should contact the dry yeast and fresh yeast with salt last. Salt particles adversely affect the growth of yeast.

• 380 grams (3 cups)
• 180 milliliters of milk (room host) (1 cup)
• 50 grams of powdered sugar (2.5 tablespoons)
• 1 pack of instant yeast
• 40 grams of soft butter (2 tablespoons)
• 3 egg yolks
• 1 pinch

For Inside:

• 2 glasses of strawberry marmalade

For the above:

• 2-3 tablespoons powdered sugar

RECİPE

• Knead the dough ingredients in a deep bowl or in a dough kneader until smooth.
• Turn the Vestel refrigerator to the yeast setting. Leave the dough covered for 45 minutes to rise. (Prepared for fermenting in your fridge, waiting for the room to double prepare to ferment)
• Cut the fermented dough on a lightly floured bench with the help of a roller, into half-centimeter thick round pieces with a glass.
• Cover and ferment for another 15-20 minutes for the second default fermentation of the slices you cut.
• Fry the dough in oil heated to medium temperature for 5 minutes.
• You can serve by squeezing any marmalade you like into the fried dough and sprinkling powdered sugar on it. Bon Appetit.

For the dough:

• 500 grams
• 1 tablespoon of mustard seeds
• 1.5 cups of water
• 1 teaspoon of salt

For internal mortar:

• 1 tea glass of sunflower oil
• 1 teaspoon of cumin seeds
• 1 teaspoon powdered turmeric
• 1 teaspoon powdered coriander
• 1 teaspoon powdered red pepper
• 3 potatoes
• 1/2 cup boiled peas
• 3 dalta coriander

To Fry:

• 2 cups of oil

RECİPE

• For the dough; Mix flour, mustard seeds, water and salt thoroughly and knead them to get a dough like an earlobe. Cover the dough with a damp cloth to rest and set it aside.
• For internal mortar; Boil the potatoes, peel and mash them.
• Heat 1 tea glass of oil in a pan and add cumin seeds, turmeric, coriander and powdered red pepper and fry in oil until the spices smell.
• Add the mashed potatoes, finely chopped fresh coriander and salt to the spices you roast and mix well.
• Thinly roll out the rested dough and cut it into strips. Put the potato mortar you prepared at the end of each strip and put some of the boiled peas.
• Wrap it in the form of an amulet. In this way, finish all the ingredients and fry in very hot oil until both sides turn a golden color.
• Serve warm or cold, with fresh mint and sliced ​​lemon on the side.

Materials

• 1 tablespoon of dry yeast
• 1 teaspoon powdered sugar
• 3/4 glass of water
• 3 cups flour
• 3 heaped tablespoons of yogurt
• 4 tablespoons olive oil
• 2 tablespoons of marinated butter
• 1 teaspoon salt

For the above:

• 5 tablespoons of marinated butter

RECİPE

• Mix the yeast, warm water and sugar in a bowl and leave to rest for 10 minutes.
• Take the flour in a large bowl and open the middle. Add yogurt and butter.
• Then add the rested yeast and salt and knead well.
• Cover it and let it rest for 1 hour at room temperature.
• Then divide into eight equal meringues. Flour lightly with the help of a roller and open it to medium thickness.
• Cook it in a hot pan until it reaches eyes. While it is hot, apply melted butter on it and consume it with pleasure.