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Pear Pita

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 For the dough: 3 cups flour 1 teaspoon instant yeast 1 teaspoon granulated sugar 1 cup water 1 teaspoon salt For the filling: 4 tablespoons olive oil 3 red onions 1 pinch of salt 1 egg 1 teaspoon mustard 1 cup grated İzmir tulum cheese 1 pinch of black pepper For the topping: 2 pears 8 tablespoons olive oil 2 sprigs of fresh thyme To prepare the dough, place the flour, instant yeast, granulated sugar, and salt into a large bowl. Gradually add the water and knead until you obtain a smooth dough that does not stick to your hands. Cover the dough and let it rest to rise for about 30 minutes. Thinly slice the red onions. Heat the olive oil in a pan, add the onions and a pinch of salt, and cook over low heat for about 20–25 minutes until caramelized. Ensure that all the liquid from the onions has evaporated. Once the caramelized onions have cooled slightly, add the egg, mustard, grated İzmir tulum cheese, and black pepper. Mix all the ingredients well to prepare the filling. Wash the p...
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Butter Marble Cake

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  125 gr. butter – at room temperature 1.5 cups granulated sugar 4 eggs 200 ml. cream 2.5 cups flour 1 packet baking powder 1 packet vanilla  for the Cocoa Mixture 2 tablespoons cocoa 2 tablespoons water  for the Chocolate Mixture 1 cup dark chocolate chips 1 cup white chocolate chips  for the Topping 1 banana Sliced ​​almonds In a mixing bowl, whisk the eggs and granulated sugar thoroughly. Add the room-temperature butter and continue whisking. Add the cream and continue to whisk. Sift the flour, baking powder, and vanilla into the mixture. Then, combine everything using a spatula. Transfer half of the cake batter into a separate mixing bowl; add the cocoa (pre-dissolved in a little water) and mix well. Add white chocolate chips to the cocoa-infused batter, and add dark chocolate chips to the plain batter; stir both to incorporate. Grease the bottom of a loaf pan. Pour in the plain batter and push it toward one side of the pan. Add the cocoa-infused batter to the ot...
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Red Shine

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6 0 ml gin 0.5 ml fig jam 0.5 ml fresh lime juice 30 ml Italian bitter aperitif Fresh thyme leaves/sprig Add all the ingredients, in order, into a mixing glass* filled with ice. Stir with a bar spoon for approximately 1–1.5 minutes, then strain using a strainer (or any suitable straining tool). Garnish the "Red Shine" cocktail with a fresh thyme leaf or sprig. *If you do not have a mixing glass, you can use a medium-sized jar. ENJOY YOUR MEAL
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Vertical tarine carpaccio, hazelnut salsify and blanquette sauce

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  500 g tender slice of beef (Tarine from the Clavisy farm) 8 salsify 100 g white stock 100 g white wine 100 g cream 16 Piedmont hazelnuts 8 cubes of Beaufort cheese 1/2 cm x 1/2 cm Salt and pepper Beef Marinate the tender slices of Tarine beef for 12 hours with 7 g of salt, 1 g of sugar and 1 g of pepper. Cut them into 0.5 cm slices with a ham machine. Layer the slices and roll them in cling film to represent the vertical carpaccio. Roast the beef in a frying pan, let it rest a little. Save the cooking juices for the salsify. Sauce Reduce the white stock, cream and white wine. Add the Beaufort cubes and mix until desired consistency and taste. Adjust the seasoning and set aside. Salsify Peel and vacuum bag the whole salsify with salt and brown butter for 12 hours at 70°C. Roll the salsify in the beef drippings and keep warm. Presentation of vertical tarine carpaccio Cut the Tarine carpaccio roll into 4 and arrange a piece on a plate. Add a nice spoonful of sauce and then place 2 ...
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Chicken soup with zucchini and noodles

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  Chicken leg - 1 pc. Potatoes - 2 pcs. Carrots - 50 g Onion - 50 g Vermicelli - 150 g Zucchini - 1 pc. Parsley - 5 sprigs Salt - to taste Pepper ch.m. - optional Vegetable oil - 1 tsp. Garlic - 1 clove Pour a liter of water into a two-liter saucepan, remove the skin from the legs, cut off excess fat, put in a saucepan. After boiling, cook for 20 minutes, remove all the foam from the surface of the broth. Fish the chicken out of the pan, add the finely diced potatoes to the broth, cook over medium heat for 10 minutes. At this time, lightly grease a frying pan with vegetable oil, put finely diced onions and grated carrots in it, simmer over low heat for 5 minutes. Transfer the sautéed carrots and onions to a saucepan, cook over medium heat for another 3-4 minutes. If desired, peel the zucchini, cut it into small cubes, add to the pan, cook for 5 minutes, no longer. Remove the chicken meat from the bones, tear it into slices, add to the soup. Of course, throw away the bones. Crus...
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Caramelized Beetroot

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2 medium sized red beets 2-3 tablespoons of olive oil 1 clove of garlic 1 bowl of strained yoghurt salt black pepper For the topping: 1 handful of walnuts A few sprigs of fresh parsley or dill some olive oil Wash the beets and peel them. Then cut it into cubes or apple slices. Place the chopped beets on the baking tray. Add olive oil, salt and black pepper and mix well. If you wish, you can also add crushed garlic at this stage. Bake the beets in the oven preheated to 200 degrees for about 40-50 minutes, until they soften and the edges are slightly caramelized. Check occasionally during cooking. Let the beets you take out of the oven wait until they reach room temperature. Take the strained yoghurt in a bowl. Add crushed garlic and some salt and mix. Add the cooled beets to the yoghurt mixture and mix gently without crushing the beets. Take it on a serving plate. Add crumbled walnuts, chopped parsley or dill on top. Finally, serve with a little olive oil. ENJOY YOUR MEAL
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Artichoke chips with peasant bacon, barigoule juice emulsion and Taguette oil

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Doughnut dough 60 g sparkling water 125 g cornflour® 130 g flour 20 g grapeseed oil 100 g beer 55 g egg whites  Artichoke pepper 3 artichokes 1 Camus artichoke 20 g butter 3 cl olive oil Lemon vinaigrette 200 g grapeseed oil 150 g artichoke puree 1 lemon Artichoke leaf jelly 40 g yellow onion 40 g carrot 20 g shallot 1 sprig of thyme 1 sprig of rosemary 1 clove of garlic 20 g white wine 5 g sherry vinegar 400 g chicken stock 300 g water 20 g smoked bacon, sliced 2 g gelatin leaf  Emulsion 50 g brown butter 1 sprig of rosemary 3 g sherry vinegar 250 g chicken stock 50 g cream 30 g whole milk 20 g fresh butter  Decoration Sprout of wild chervil 1 lemon zest Tagette oil   Donut Batter Whip the egg whites. Mix the flour with the cornflour in a mixing bowl. Add the beer and grapeseed oil. Pour in the sparkling water and stir in the whipped egg whites and set aside over crushed ice. Artichokes Turn all the artichokes and set aside in lemon water. Store the leaves well. Sa...
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