Super easy slice to prepare...no electric mixer required. Found in an old magazine at work. This slice works equally well using regular wheat flour or ga blended gluten-free flour mix. My photos are showing the gluten-free version- use gf flour and the slice is gluten-free suitable. This recipe uses a standard size tin of condensed milk and passionfruit pulp in syrup, so there is no wastage

Vegan Easy 6-Ingredient Lentil Burgers are the ultimate high-protein, plant-based burgers. Kid-friendly using affordable ingredients. Foolproof recipe. Oil-free option and gluten-free.

A healthy version of the chips you buy at the store, corn tortillas are baked with olive oil and spices to create an addictive snack chip.

Quick and easy pan fried dumplings made with rice paper! These vegan gluten free dumplings are crispy on the outside and stuffed with a simple yet flavourful tofu vegetable filling.

Merhaba From Türkiye 👋 First, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. Künefe or kanafeh or kunafeh or kunafah or ... I don't know any other names of it.. But basically, it's a sweet pastry made from wiry kadaif filled/ layered with unsalty soft cheese and soaked in sugar syrup. Served hot or at room temperature. Künefe is popular in Turkey and in some Mediterranean countries (as a former Ottoman Empire). In Turkey, some cities (like Hatay, Adana, Mersin, Sanliurfa, Mardin) had claimed where this Künefe originated from. But according to sources Künefe originally from Arabian. The soldiers of the Ottoman Empire which were sent on the road to the establishment of the Republic have gone to Yemen. Some of the troops here had made some "sweets/ dessert" and then later when they (ottoman soldiers) have returned to their home they started to learn making this dessert. Künefe came to Mersin the end of the year 1930, and to Hatay at 1940s. I ate this sweet pastry the first time a few years ago when I got to Turkey for 1st time ( I think it was around 2008). And my first impression was this dessert was away too sweet for me.. any Turkish dessert was too sweet for me as they mostly soaked in thick sugar syrup. But after a few years of living here slowly, my taste has adapted, but still, I eat some sweets in moderation. This popular and everybody's favorite dessert is surprisingly easy to make. Here I use a plate specially for making Künefe. It has about 15 cm in diameter with deep-set in the middle part (around 12 mm depth). But feel free to use baking tray or pan. The recipe I saw from one of TV program I saw, and.. there wasn't an exact amount of ingredients used. You need to know that this künefe has a thin layer with a cheese layer in between. Press the kadaif pretty hard to make it solid and flat. yeaah... for me who living in Turkey, it's very easy for me to get this dessert around the corner, but again, since I'm living here -which is easy to access to all ingredients - I want to experience (not mastered though) how to make this famous dessert for my family. So for you who wants to experience Turkish dessert for your family... here recipe I use: Serve 3~4 plate diameter 15cm Ingredients: For thick sugar syrup (make ahead): 650~700 gr sugar 400 ml water 1 tsp corn syrup (optional) 1/2 lemon, juiced, and zest. ⇒Mix all ingredients and heat until rolling boil. Chill to room temperature until ready to use. I use unsalted string cheese For kadayif pastry: About 350 gr stale wiry kadayif* about 400 gr good quality butter, soften at room temperature 2 Tbsp molasses ( I use grape molasses) "künefe soft cheese" unsalted (here mostly people use Hatay cheese or string cheese) Pistachio and clotted cream (turk; kaymak) for serving. (*) I use fresh kadayif then keep at room temperature and unwrap so it gets dry a bit. Kadayıf string How to make: 1. Roughly chopped kadayif into smaller part 2. Mix soften butter with grape molasses. Take your künefe plate (or use baking tray or cast iron pan), generously rub with butter. 3. Scatter chopped kadayif over butter. I didn't measure exactly how many grams (around 50 gr each layer). Then press firmly with your palms or something flat and heavy so you will get firm and solid layer. 4. Layer the cheese evenly over kadayıf. 5) Again cover with kadayif and press firmly. 6) Heat over a low flame while pressing the surface with something flat. Cook until brown, you can see the edge become brown and künefe can easily separate from plate. 7. Now this is a little bit tricky step.... How to turn over your künefe. Take one flat plate, put face down over künefe plater then with fast movement flip over those plates... taddaaa... 8. Generously rub again künefe plater with butter before slip over your künefe. 9. Cook other side over low heat evenly until golden brown. Once off from stove, generously flush künefe with sugar syrup. Serve warm or room temperature. Sprinkle with chopped/ powdered pistachio and dollop of clotted cheese (kaymak). I skip kaymak because I think I already gain some big calories with this dessert (^,^) Warning: This food is highly recommended while you visit Turkey, especially to these area: Hatay, Sanliurfa, Gaziantep, Mardin, Adana, Mersin and around that area (^,^) Do not think about your diet program while enjoy this. Note and bookmark this recipe cause it's addictive dessert, you might want it again and again (^,^) Source: History of Kunefe Ottoman Empire Kanafeh Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⇊ ⇊ ⇊ ⇊ ⇊ PIN THIS FOR LATER ⇊ ⇊ ⇊ ⇊ ⇊ Shop for the ingredients: loading...

Jazz up ordinary 2-minute noodles by turning them into delicious veggie-packed chow mein fritters. They’re packed with flavour and are just as good in lunch boxes or in easy midweek dinners.

Nadiya Hussain's Peanut Butter and Jelly Traybake is a clever twist on the classic American flavour combination. Like a giant shareable pancake, this easy one-dish recipe is great for a weekend breakfast.

These 5-ingredient crunchy pistachio bars are so easy to make and taste amazing. They remind me of baklava, minus all the pastry and sugar! They also happen to be vegan, gluten-free and made with wholesome ingredients.

These crescent almond cookies are quick and super easy to make. Filled with sweet nutty flavor. Crumbly and crunchy on the outside. No school today for the kids, so we spent the morning at the beach with lots of our friends. With the last effects of Hurricane Marie, even today, the waves were amazingly big and a bit scary. Probably not 15 feet high as the other day, but definitely not safe enough for the kids (or me) to boogie board. Anyways, with this perfect warm and sunny weather, a nice ocean breeze and great company, we all had a blast. I'm now a bit exhausted, ready to relax and cook something delicious. Yes! Baking is a great form of relaxation for me! I had some leftover almond flour from a couple of weeks ago, when I made some delicious, chewy and sticky almond cookies. I really love those cookies, and I was almost tempted to bake the same today. My kids have also been begging for more! But I decided to change recipes and try something new. These cookies are quick and super easy, filled with sweet almond flavor, crumbly and crunchy on the outside. Perfect for a nutritious breakfast with cappuccino or milk. Great for your kids' snack - they will love you even more! And a delicious idea for your afternoon tea. Enjoy! Ingredients: to make about 18 cookies Printable Recipe 2 oz (half stick - 55 gr) of unsalted butter, at room temperature 1/3 cup (60 gr) of sugar 1 egg 1/4 of teaspoon of almond extract 1 pinch of salt 1.5 cups (150 gr) of almond meal/flour 1 cup (120 gr) all-purpose flour 3/4 cup (75 gr) sliced almonds to decorate powder sugar to decorate (optional) Preparation time: 40 minutes Directions: Step 1: In a large bowl, cream the butter with the sugar, salt, almond extract and the egg, until smooth. Step 2: Add the almond meal and all-purpose flour and mix well. Step 3: Preheat the oven to 350 degrees. Roll pieces of dough into the sliced almonds, and shape in crescent shapes, as shown in my picture. Step 4: Place the cookies on a silicone baking mat or parchment paper over baking sheet. Bake the cookies for about 20-25 minutes until slightly golden on top. Let the cookies cool down and decorate with powder sugar if you like. Enjoy! And have a great weekend :-)

Whether you like them soft and chewy or with an extra bit of bite!

Gnocchi are pan fried in vegan brown butter and tossed with dried sage, toasted pine nuts, and thinly sliced caramelized garlic in this delicious 8-ingredient and 15-minute meal.

The easiest 3 ingredient cookie you need in your healthy snack arsenal! These raw vegan cookies made with figs and chia seeds are sweet, simple, and HCLF.

Looking for a healthy tortilla recipe? These homemade spinach tortillas are nutrient packed—they're great for wraps or tacos, and kids love the green color!

Vegetable patties full of broccoli, cheese and bread that are baked.

You don't need a fortune to enjoy tasty meals. Take a look at our cheap & easy recipes for cooking on a budget – visit The Healthy Mummy today.

I’m getting tired of eating vegan. Yep, as many great recipes as I’ve been making, I really want to sink my teeth into a piece of meat. #carnivore And, because I’ve become obsessed with figuring out the “best” way to eat, I’ve stumbled across a lot of information that promotes the consumption of quality animal […]

Poppyseed rugelach are rich and flaky crescent-shaped cookies wrapped around a delicious poppyseed filling. It's a staple pastry to make around the holidays!

Learn the spiritual meaning of angel number 1212 and why you keep seeing 12:12 or other repeating number sequences everywhere you look.

Merhaba From Türkiye 👋 First, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. Künefe or kanafeh or kunafeh or kunafah or ... I don't know any other names of it.. But basically, it's a sweet pastry made from wiry kadaif filled/ layered with unsalty soft cheese and soaked in sugar syrup. Served hot or at room temperature. Künefe is popular in Turkey and in some Mediterranean countries (as a former Ottoman Empire). In Turkey, some cities (like Hatay, Adana, Mersin, Sanliurfa, Mardin) had claimed where this Künefe originated from. But according to sources Künefe originally from Arabian. The soldiers of the Ottoman Empire which were sent on the road to the establishment of the Republic have gone to Yemen. Some of the troops here had made some "sweets/ dessert" and then later when they (ottoman soldiers) have returned to their home they started to learn making this dessert. Künefe came to Mersin the end of the year 1930, and to Hatay at 1940s. I ate this sweet pastry the first time a few years ago when I got to Turkey for 1st time ( I think it was around 2008). And my first impression was this dessert was away too sweet for me.. any Turkish dessert was too sweet for me as they mostly soaked in thick sugar syrup. But after a few years of living here slowly, my taste has adapted, but still, I eat some sweets in moderation. This popular and everybody's favorite dessert is surprisingly easy to make. Here I use a plate specially for making Künefe. It has about 15 cm in diameter with deep-set in the middle part (around 12 mm depth). But feel free to use baking tray or pan. The recipe I saw from one of TV program I saw, and.. there wasn't an exact amount of ingredients used. You need to know that this künefe has a thin layer with a cheese layer in between. Press the kadaif pretty hard to make it solid and flat. yeaah... for me who living in Turkey, it's very easy for me to get this dessert around the corner, but again, since I'm living here -which is easy to access to all ingredients - I want to experience (not mastered though) how to make this famous dessert for my family. So for you who wants to experience Turkish dessert for your family... here recipe I use: Serve 3~4 plate diameter 15cm Ingredients: For thick sugar syrup (make ahead): 650~700 gr sugar 400 ml water 1 tsp corn syrup (optional) 1/2 lemon, juiced, and zest. ⇒Mix all ingredients and heat until rolling boil. Chill to room temperature until ready to use. I use unsalted string cheese For kadayif pastry: About 350 gr stale wiry kadayif* about 400 gr good quality butter, soften at room temperature 2 Tbsp molasses ( I use grape molasses) "künefe soft cheese" unsalted (here mostly people use Hatay cheese or string cheese) Pistachio and clotted cream (turk; kaymak) for serving. (*) I use fresh kadayif then keep at room temperature and unwrap so it gets dry a bit. Kadayıf string How to make: 1. Roughly chopped kadayif into smaller part 2. Mix soften butter with grape molasses. Take your künefe plate (or use baking tray or cast iron pan), generously rub with butter. 3. Scatter chopped kadayif over butter. I didn't measure exactly how many grams (around 50 gr each layer). Then press firmly with your palms or something flat and heavy so you will get firm and solid layer. 4. Layer the cheese evenly over kadayıf. 5) Again cover with kadayif and press firmly. 6) Heat over a low flame while pressing the surface with something flat. Cook until brown, you can see the edge become brown and künefe can easily separate from plate. 7. Now this is a little bit tricky step.... How to turn over your künefe. Take one flat plate, put face down over künefe plater then with fast movement flip over those plates... taddaaa... 8. Generously rub again künefe plater with butter before slip over your künefe. 9. Cook other side over low heat evenly until golden brown. Once off from stove, generously flush künefe with sugar syrup. Serve warm or room temperature. Sprinkle with chopped/ powdered pistachio and dollop of clotted cheese (kaymak). I skip kaymak because I think I already gain some big calories with this dessert (^,^) Warning: This food is highly recommended while you visit Turkey, especially to these area: Hatay, Sanliurfa, Gaziantep, Mardin, Adana, Mersin and around that area (^,^) Do not think about your diet program while enjoy this. Note and bookmark this recipe cause it's addictive dessert, you might want it again and again (^,^) Source: History of Kunefe Ottoman Empire Kanafeh Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⇊ ⇊ ⇊ ⇊ ⇊ PIN THIS FOR LATER ⇊ ⇊ ⇊ ⇊ ⇊ Shop for the ingredients: loading...

Jazz up ordinary 2-minute noodles by turning them into delicious veggie-packed chow mein fritters. They’re packed with flavour and are just as good in lunch boxes or in easy midweek dinners.