Recipe Zubair

Ingredients: 180 g of sugar 70 g sugar, brown 180 g butter 1½ tsp vanilla extract 150 g flour 100 g chocolate, chocolate drops, etc. Preparation: Mix the light and brown sugar together with the liquid butter and the vanilla extract in a bowl. Then sift the flour and gradually stir in. Finally knead the chocolate (chocolate drops), shape the dough into small balls and chill them for approx. 45 minutes. Eat as you like or process it further in a cake. Note: Anyone who has eaten raw and fresh dough from a spoon as a child rather than waiting for the finished cookies is right here. For all big and small sweet tooth, here is the ultimate cookie dough recipe or also known as a cookie dough recipe - without any abdominal pain. Regardless of whether it is at the next TV evening instead of popcorn, as soul food, souvenir or for your best friend, this cookie dough should definitely be tried out.

Ingredients: Sliced 500g green jackfruit 2 cups of coconut milk 2 sticks of lemongrass 3 carnations 1 star anise 1 tsp salt 1 tsp sugar 3 tablespoons of oil For the paste: 4 shallots chopped 1 tablespoon of ginger chopped 2 sticks of lemongrass chopped (light part) 3 red chilli chopped 4 cloves of garlic chopped 1 tsp coriander powder 1/2 tsp turmeric How to make: Put the shallots, ginger, lemongrass, chilli, garlic and, if necessary, a little bit of water in a blender and puree to a paste. Then mix the paste well with turmeric and coriander powder. Heat 3 tablespoons of oil and let the cloves, star anise and the paste fry on a low flame for 7 minutes. Coconut milk, jackfruit, lemon grass. Add sugar and salt, mix well and bring to a boil. Cover and simmer for at least an hour until there is no more liquid and the jackfruit is through.

Ingredients: For the salad: 60 g whole grain rice 100 g chicken breast fillet (s) 1 spring onion (s) 1/2 green pepper 1/2 tsp coconut oil Sea salt and pepper, black 1 carrot (s) For the dressing: 1 tsp peanut butter (100%) 1 tbsp lime juice 1/2 tsp red curry paste 1 tbsp soy sauce 1 tbsp water 1 tsp salted peanuts, for garnish Preparation First cook the whole grain rice according to the package instructions. In the meantime, wash the spring onions and cut them into fine rings. Wash the peppers and cut them into strips. Wash the chicken breast fillet thoroughly, dab and cut into strips. Fry the chicken in a hot pan with ½ tsp coconut oil. After a few minutes, add the spring onion and strips of pepper and fry. Season with black pepper and sea salt. Peel the carrot and grate it with a grater. Drain the rice and place in a high bowl with the grated carrot and the other fried ingredients. For the dressing, mix the peanut butter with lime juice, red curry pas...

Ingredients: 1 cup of rice cooked and cold (preferably the day before) 3 large long red chillies chopped 4 shallots chopped 2 cloves of garlic chopped 4-5 cashew nuts (soaked for 30 min) 1 tomato chopped 1 cup of diced carrots 1/2 cup chopped green beans 3/4 cup of celery chopped 100-150g diced small tofu 1-2 tbsp sweet dark soy sauce 2 tablespoons oil Frying / frying oil How to make: Put the chilli, shallots, garlic, cashews and tomatoes in a blender and puree to a paste. No additional water needed Fry or fry the tofu and put it on its side. The tofu cubes shouldn't be too big Heat 2 tablespoons of oil in the pan or wok and fry the paste on a medium flame for 4-5 minutes Add beans and carrots, mix well and let roast for 3 minutes Add the celery, mix well again and continue to fry for 1 minute Add rice and soy sauce and mix very well Finally, add the tofu, mix well and let roast for another 1 minute

Ingredients: For the yeast dough: 200 grams of curd dry or drained 80 grams of sugar 1 medium egg 8 tablespoons of sunflower oil 8 tablespoons of milk 400 grams of wheat flour 1 packet of baking powder red food coloring or berry juice, optional For painting: 1 medium egg yolk 1 teaspoon of milk Preparation: Preheat the oven to 170 degrees. Mix all dry ingredients. Knead briefly but thoroughly together with the other ingredients for the dough (except color). If the wreaths are to be two-tone, halve the dough and color one half with some red food coloring or berry juice. Divide the dough into 10 portions. Cut the dough portions into thirds or halves, depending on whether you want braided wreaths (from 3 strands) or cord wreaths (from 2). Roll dough pieces into long thin strands. From this braid small braids or twist cords. Squeeze the ends slightly. Place the nests on 1-2 trays with baking paper. Whisk egg yolk with milk. Brush wreaths with it. Bake for 15 m...

Ingredients: 6 medium sized eggs 130 grams of white sugar 130 grams of brown sugar 120 grams of dark chocolate chopped into small pieces to melt 250 grams of butter 4 tablespoons of sunflower oil or other neutral variety 140 grams of wheat flour 1 teaspoon of baking soda 100 grams of baked cocoa 80 grams of dark chocolate, chopped into small pieces, for folding Preparation: Preheat the oven to 175 degrees top and bottom heat. Cover a small tray or a rectangular baking pan (approx. 25 * 35 cm) with baking paper. Melt finely chopped chocolate and butter in a saucepan in a hot water bath. Let cool slightly. Add the oil to the chocolate butter mixture. Beat the eggs with the white and brown sugar very frothy. Mix the flour with the baking powder and cocoa. Stir the chocolate butter mixture and the dry ingredients briefly but vigorously into the egg cream. Add the chopped chocolate as well; save some chunks for decoration. Fill the brownie dough into the prepared form...

Ingridients: 150 ml AP flour  1/2 tsp yeast  1/2 tsp baking powder 4 tbsp sugar  1 big egg (or 2 small ones)  1 pinch salt 100 ml water  1/2 tsp vanilla extract  1/2 tsp oil (for the pan)  2 tsp sugar (for filling)  4 tbsp condensed milk (for filling)  60 gr mild cheddar cheese (for filling) 2 tsp butter (for filling) Steps: Combine all except the ingredients for filling. Mix well. Set aside for 15-20 minutes. Coat the cast iron with oil. (I wet a tissue paper with oil and coat the cast iron pan) Heat the pan. Use the lowest setting.  Carefully pour the batter and swirl the pan a bit. When it's bubbly and half-cooked, pour 1 tsp sugar on it. Cover the pan (I used aluminum foil) and wait.  When the pancake is done (the batter has dried and the color has changed), carefully remove it from the pan.  Slather 1 tsp butter to the pancake. Drizzle about 2 tbsp condensed milk and 30 gr grated cheese....