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Welcome

Mon, 01 Jan 0001 00:00:00 +0000

Welcome

This is a collection of things I find useful and worth remembering: code snippets, technical recipes, notes, and—occasionally—recipes for food. Expect practical solutions, small experiments, and general thoughts gathered along the way.

Example Blog Post

Wed, 15 Jan 2025 00:00:00 +0000

This is an example blog post demonstrating the Hugo Book blog layout.

What This Demonstrates

Blog posts in Hugo Book support standard Hugo content features:

Date display: configured via BookDateFormat
Tags and categories: displayed as metadata
Pagination: automatic when multiple posts exist
Prev/next navigation: links between posts in the section

Adding Your Own Posts

Create markdown files under content/posts/:

content/
└── posts/
    ├── _index.md
    ├── first-post.md
    └── second-post.md

Mon, 01 Jan 0001 00:00:00 +0000

Encrypt .env before pushing to Git

Encrypt a .env file before committing it to Git:

gpg -a -c local.env

This asks for a passphrase and creates an encrypted text file, usually local.env.asc. The content is protected, so the repo only stores the encrypted version.

To restore it later:

gpg -o local.env -d local.env.asc

This decrypts the file back to its original .env form using the same passphrase.

In short: commit the encrypted file, keep the real .env local, and never store the secret in Git.

Mon, 01 Jan 0001 00:00:00 +0000

Shrink PDF Files with Ghostscript

Compress and reduce the file size of a PDF using Ghostscript (gs). This optimizes documents for email attachments or web distribution.

Prerequisites

Ghostscript (gs) installed on your system.

Command

Run the following command to compress <input.pdf> using the /ebook preset (150 dpi):

gs \
  -sDEVICE=pdfwrite \
  -dCompatibilityLevel=1.4 \
  -dPDFSETTINGS=/ebook \
  -dNOPAUSE \
  -dQUIET \
  -dBATCH \
  -sOutputFile=<output.pdf> \
  <input.pdf>

PDF Quality Presets

Adjust -dPDFSETTINGS to control resolution and output size:

American Style Pancakes (Jamie Oliver)

Mon, 01 Jan 0001 00:00:00 +0000

American Style Pancakes (Jamie Oliver)

Recipe Summary
Fluffy and tender American-style pancakes made by whipping egg whites separately into stiff peaks and gently folding them into the batter (Jamie Oliver).

Ingredients

Ingredient	Amount	Notes
Eggs	3 large	Separated (yolks and whites)
Flour	115 g
Baking powder	1 tsp
Milk	140 ml
Salt	1 pinch	For whipping the egg whites

Instructions

Prepare the Egg Yolk Batter

In a mixing bowl, whisk together the egg yolks, flour, baking powder, and milk until smooth.

Baked Bonito with Vegetables

Mon, 01 Jan 0001 00:00:00 +0000

Baked Bonito with Vegetables

Recipe Summary
Sliced Atlantic bonito baked over a flavorful bed of sliced potatoes and onions, seasoned with tomato sauce, olive oil, lemon, and bay leaves for a tender, aromatic seafood meal.

Ingredients

Ingredient	Amount	Notes
Bonito	2	Sliced
Potatoes	3 medium	Sliced into rounds
Onions	2	Sliced into rounds
Tomatoes	2	1 grated, 1 sliced
Lemon	1	Sliced
Olive oil	5 tbsp	-
Salt	1 tsp	-
Black pepper	1 tsp	-
Bay leaves	2	-

Instructions

Preheat the Oven

Preheat the oven to 200°C (400°F).

Banana Whey Protein Ice Cream

Mon, 01 Jan 0001 00:00:00 +0000

Banana Whey Protein Ice Cream

Recipe Summary
A convenient, high-protein ice cream base prepared with whey protein powder, milk, and a stabilizer (xanthan/guar gum). Offers two nutritional profiles depending on the use of whole milk or unsweetened almond milk.

Ingredients

Ingredient	Amount	Notes
Milk (Whole Milk or Unsweetened Almond Milk)	350 ml	Choose based on preference
Banana Flavored Whey Protein	30 g
Granulated Sugar	1 tbsp
Xanthan Gum or Guar Gum	-	Stabilizer

Instructions

Blend Ingredients

Add milk, whey protein powder, granulated sugar, and xanthan/guar gum into a blender container. Blend until completely smooth and homogeneous.

Beef Ragù

Mon, 01 Jan 0001 00:00:00 +0000

Beef Ragù

Recipe Summary
An aromatic and flavorful meat dish prepared in the Instant Pot with cubed beef, fresh summer tomatoes, peppers, and peas, finished with grated aged white cheddar upon serving.

Ingredients

Ingredient	Amount	Notes
Cubed beef	800 g	Stew beef
Fresh summer tomatoes	4 large	Peeled and chopped
Charleston green peppers	4	Chopped (or mild green peppers)
Frozen peas	1 cup
Extra virgin olive oil	4 tbsp
Unsalted butter	2 tbsp
Aged white cheddar	150 g	Grated
Yellow onion	1 large	Diced
Garlic	3 cloves	Minced
Salt	1 tsp
Black pepper	1 tsp

Instructions

Sear the Beef

Set the Instant Pot to “Sauté” mode. When the pot is hot, add the extra virgin olive oil (4 tbsp) and unsalted butter (2 tbsp). Once hot, add the cubed beef (800 g). Sear for 5–6 minutes until browned on all sides.

Blondie

Mon, 01 Jan 0001 00:00:00 +0000

Blondie

Recipe Summary
A delicious cake with a chewy texture born from the caramel notes of brown sugar and butter, boasting a light crust on top and a moist center. It is the all-time favorite of my mother, who normally turns up her nose saying she doesn’t need anything sweet; every time she visits, she insists we bake it, and has another one popped into the oven so she can take it home with her!

Braised Peas with Mustard and Vermouth

Mon, 01 Jan 0001 00:00:00 +0000

Braised Peas with Mustard and Vermouth

Recipe Summary
Sweet green peas gently braised in dry vermouth, olive oil, bay leaves, and sharp Dijon mustard, based on Nigella Lawson’s classic recipe. Serves 4.

Ingredients

Ingredient	Amount	Notes
Green peas	900 g	Fresh or tender frozen
Extra virgin olive oil	30 ml (2 x 15 ml)	Approx. 2 tbsp
Dry vermouth or dry white wine	125 ml
Salt	2 tsp
Dijon mustard	2 tsp	Smooth sharp mustard
Bay leaves	2 leaves	Whole dried

Instructions

Sauté Peas in Olive Oil

Heat the olive oil (30 ml) in a wide saucepan or Dutch oven over medium heat. Add the peas (900 g) and sauté briefly for 2 minutes to coat each pea in oil.

Chocolate Chip Butter Cookies

Mon, 01 Jan 0001 00:00:00 +0000

Chocolate Chip Butter Cookies

Recipe Summary
Soft-centered chocolate chip butter cookies made with creamed butter, brown and white sugar, and folded chocolate chunks or chips. Rested on the hot baking tray for a chewy, tender texture.

Ingredients

Ingredient	Amount	Notes
Butter	125 g	Softened
Brown sugar	75 g	See notes for brown sugar substitution
White sugar	50 g
Egg	1
Vanilla	-	To taste / extract
Baking soda	½ tsp
Baking powder	¼ tsp
Salt	½ tsp
Flour	180–190 g
Chocolate	100–125 g	Chunks or chips

Instructions

Cream Butter and Sugars

Cream the soft butter, brown sugar (75 g), and white sugar (50 g) together for about 2 minutes until well combined.

Chocolate Protein Ice Cream

Mon, 01 Jan 0001 00:00:00 +0000

Chocolate Protein Ice Cream

Recipe Summary
A 2-pint chocolate protein ice cream recipe made with whole milk, almond milk, vanilla whey protein, and cocoa powder.
Nutritional Values: Total 575–585 kcal (~290 kcal per pint).

Ingredients

Ingredient	Amount	Notes
Whole milk	300 ml	-
Unsweetened almond milk	300 ml	-
Vanilla whey protein powder	54 g	-
Cocoa powder	25 g	-
Sugar	20–22 g	-
Stabilizer (gum)	Small pinch	Xanthan gum etc.
Salt	1 pinch	-

Instructions

Prepare the Mixture

Blend or whisk the whole milk, unsweetened almond milk, vanilla whey protein powder, cocoa powder, sugar, stabilizer, and salt until completely smooth.

Classic Lemon Curd

Mon, 01 Jan 0001 00:00:00 +0000

Classic Lemon Curd

Recipe Summary
Velvety, sweet-tart British lemon curd made over a gentle water bath with fresh lemon zest, butter, and eggs. Yields 2 jars (~700 g).

Ingredients

Ingredient	Amount	Notes
Lemons	4 medium	Finely grated zest and freshly squeezed juice
Powdered sugar (icing sugar)	200 g	Sifted
Unsalted butter	100 g	Cubed
Whole eggs	3 large	Lightly beaten
Egg yolk	1 large	Lightly beaten with eggs

Instructions

Set Up Bain-Marie

Fill a saucepan with 2-3 inches of water and bring to a gentle simmer over medium heat. Place a heatproof glass or stainless steel bowl over the pot, ensuring the base of the bowl does not touch the simmering water.

Classic Turkish Mosaic Cake

Mon, 01 Jan 0001 00:00:00 +0000

Classic Turkish Mosaic Cake

Recipe Summary
Iconic no-bake Turkish chocolate biscuit cake made with Petit Beurre biscuits, cocoa, melted butter, and milk, shaped into a triangular log and frozen. Yields 11 slices.

Ingredients

Ingredient	Amount	Notes
Petit Beurre biscuits	1 kg	Broken into rough pieces
Powdered sugar (icing sugar)	200 g
Unsweetened cocoa powder	50 g	Rich cocoa
Unsalted butter	250 g	Melted (do not boil)
Whole milk	300 ml	Room temperature

Instructions

Break the Biscuits

Crush the Petit Beurre biscuits (1 kg) with your hands into rough crumbs in a large, wide mixing bowl. Avoid crushing into fine dust; chunks create the mosaic pattern.

Cold Brew Tea Recipes

Mon, 01 Jan 0001 00:00:00 +0000

Cold Brew Tea Recipes

Recipe Summary
A refreshing cold brew tea guide prepared with different tea varieties (Beta OPA, Champion Pekoe, Champion Long-Leaf, Ahmad Special, Earl Grey) and natural aromatics.

Ingredients

Ingredient	Amount	Notes
Tea (By variety)	8–12 g	Beta OPA (12 g), Champion Pekoe (8 g), Champion Long-Leaf (10 g), Ahmad Special (10 g), or Earl Grey (8 g)
Cold water	650 ml	Standard water volume for each brew
Cloves	2–3	Beta OPA (2 crushed), Champion Pekoe (2), or Earl Grey (3)
Cinnamon sticks	2 sticks	For Champion Pekoe or Ahmad Special
Lemon peel / slices	Half peel / 2 slices	Beta OPA (peel of half lemon) or Earl Grey (2 lemon slices)
Fresh ginger	Coin-sized slice	For Champion Long-Leaf
Fresh mint	5–6 leaves	For Champion Long-Leaf
Orange peel	1 strip	For Ahmad Special

Instructions

Prep Tea and Aromatics

Add your selected tea variety and the corresponding spices/fruits (crushed cloves, cinnamon stick, citrus peel, ginger, or mint) into a brewing pitcher.

Crêpes (DK)

Mon, 01 Jan 0001 00:00:00 +0000

Crêpes (DK)

Recipe Summary
Classic thin breakfast crêpes made with flour, eggs, milk, and a pinch of salt, quickly cooked in a skillet.

Ingredients

Ingredient	Amount	Notes
Flour	3/4 cup (100 g)
Eggs	2
Salt	1 pinch
Milk	250 ml	See notes
Butter	As needed	For greasing the skillet

Instructions

Prepare the Batter

Add the flour (100 g), eggs (2), and a pinch of salt to a mixing bowl. Gradually whisk in the milk (250 ml) until completely smooth with no lumps.

Faki (Greek Lentil Soup)

Mon, 01 Jan 0001 00:00:00 +0000

Faki (Greek Lentil Soup)

Recipe Summary
A traditional Greek lentil soup featuring brown or green lentils simmered with onion, garlic, celery, plum tomatoes, herbs, and olive oil, finished with red wine vinegar. Serves 10.

Ingredients

Ingredient	Amount	Notes
Lentils	1 lb	Regular green lentils (do not use tiny French Le Puy lentils)
Warm water	~8 cups	Enough to cover lentils for soaking and cooking
Onion	1 large	Chopped
Garlic	2–3 cloves	Chopped
Celery	2 small or 1 large stalk	Finely chopped
Italian-style plum tomatoes	5–6 canned	With their juices
Bay leaf	1 large
Parsley	4 sprigs
Mint, basil, or oregano	To taste	Chopped
Olive oil	1/3 cup	Good quality
Salt	To taste	Season generously as lentils absorb salt
Black pepper	To taste	Freshly ground
Red wine vinegar	2 tbsp + extra	2 tbsp added near end of cooking; extra served on side

Instructions

Soak the Lentils

Wash and pick over the lentils. Place them in a soup pot and cover with warm water (about 8 cups). Let stand for 1 hour.

Ginger Ice Cream

Mon, 01 Jan 0001 00:00:00 +0000

Ginger Ice Cream

Recipe Summary
A refreshing ice cream recipe made with fresh ginger infusion, strained yogurt, and cream.

Ingredients

Ingredient	Amount	Notes
Strained yogurt	400 g	-
Heavy cream	200 g	-
Honey	50 g	-
Fresh ginger	50 g	Chopped pea-sized
Water	150 g	-
Sugar	150 g	-
Glucose	50 g	-
Cornstarch	10 g	-

Instructions

Prepare the Yogurt Base

Whisk the strained yogurt, heavy cream, and honey until smooth. Place the mixture in the refrigerator to chill.

Green Lentil Basmati Pilaf (Instant Pot)

Mon, 01 Jan 0001 00:00:00 +0000

Green Lentil Basmati Pilaf (Instant Pot)

Recipe Summary
A flavorful green lentil and basmati rice pilaf cooked in the Instant Pot, infused with caramelized onions and ground cumin.

Ingredients

Ingredient	Amount	Notes
Green lentils	1 cup	Rinsed
Basmati rice	1 cup	Rinsed
Onion	1 large	Thinly sliced
Olive oil	3 tbsp
Cumin	1 tsp	Ground
Salt	1.5 tsp
Black pepper	1/2 tsp
Water	3 cups	For pre-cooking the lentils
Hot water	1 cup	For the final pilaf cooking

Instructions

Pre-Cook the Lentils

Place the rinsed green lentils and 3 cups of water into the Instant Pot inner pot. Close the lid and cook on “Pressure Cook” (High) for 12 minutes.

High-Fiber Green Smoothie

Mon, 01 Jan 0001 00:00:00 +0000

High-Fiber Green Smoothie

Recipe Summary
A nutrient-dense, high-fiber green smoothie prepared with fresh banana, unpeeled pear, frozen avocado, kale, spinach, and ground flaxseed.

Ingredients

Ingredient	Amount	Notes
Fresh banana	1	-
Medium pear	1	Unpeeled for maximum fiber
Frozen avocado	1/2 cup	-
Frozen kale	1/2 cup	-
Frozen spinach	1/2 cup	-
Ground flaxseed	1 tbsp	Or chia seeds
Water or unsweetened plant milk	1.5 cups	Add an extra 1/4 cup if too thick

Instructions

Prep the Fruit

Core the pear and cut into chunks.

Instant Pot French Onion Soup

Mon, 01 Jan 0001 00:00:00 +0000

Instant Pot French Onion Soup

Recipe Summary
A classic French onion soup prepared in the Instant Pot with quickly caramelized onions, rich beef broth, and aromatics, topped with crusty baguette slices and melted Gruyère cheese under the broiler.

Ingredients

Ingredient	Amount	Notes
Yellow or sweet onions	1–1.5 kg	Thinly sliced
Butter	4 tbsp
Garlic	2 cloves	Minced
Beef broth	1.5–2 liters	Rich quality
Dry red or white wine	1/2 cup	Optional (or extra beef broth)
Worcestershire sauce	1 tbsp
Bay leaf	1
Dried thyme	1/2 tsp
Baking soda	1/2 tsp	Accelerates caramelization
Salt	To taste
Black pepper	To taste	Freshly ground
Baguette	As needed	Sliced and toasted (for topping)
Gruyère or Swiss cheese	As needed	Grated (for topping)

Instructions

Caramelize the Onions

Set the Instant Pot to “Sauté” mode and melt the butter (4 tbsp). Add the thinly sliced onions (1–1.5 kg) and sprinkle with baking soda (1/2 tsp). Sauté the onions, stirring occasionally, for 15–20 minutes until they turn a deep caramel brown.

Jamie's Pizza Dough

Mon, 01 Jan 0001 00:00:00 +0000

Jamie’s Pizza Dough

Recipe Summary
A fragrant, easy homemade pizza dough infused with garlic powder and proofed under a damp towel. Yields 4 individual pizza bases.

Ingredients

Ingredient	Amount	Notes
Flour	550 g	Bread flour or strong white flour
Lukewarm water	325 ml	Around 37°C / 98°F
Granulated sugar	1 tsp	For yeast activation
Instant / active dry yeast	8 g
Garlic powder	10 g	Ground garlic
Fine salt	1.5 tsp

Instructions

Activate Yeast

In a bowl or measuring jug, whisk the lukewarm water (325 ml) with sugar (1 tsp). Stir in the yeast (8 g) and let stand for 5 to 10 minutes until foamy and active.

Kenwood Bread Machine White Bread

Mon, 01 Jan 0001 00:00:00 +0000

Kenwood Bread Machine White Bread

Recipe Summary
Foolproof 1 kg loaf of golden white bread baked effortlessly in a Kenwood bread maker. Yields 1 loaf.

Ingredients

Ingredient	Amount	Notes
Water	380 ml	Room temperature
Olive oil	1.5 tbsp
Bread flour	600 g (3.5 cups)	White bread flour
Salt	1.5 tsp	Fine salt
Granulated sugar	4 tsp
Instant / active dry yeast	1.5 tsp	Added on top of flour

Instructions

Add Wet Ingredients

Ensure the kneading paddle is properly fitted in the Kenwood bread pan. Pour in the water (380 ml) followed by the olive oil (1.5 tbsp).

Korova Cookies

Mon, 01 Jan 0001 00:00:00 +0000

Korova Cookies

Recipe Summary
Rich chocolate French-style cookies made with brown and white sugar, plenty of cocoa powder, and chopped dark chocolate; shaped into logs, chilled, sliced, and baked.

Ingredients

Ingredient	Amount	Notes
Flour	1 + 1/4 cups (175 g)
Cocoa powder	1/3 cup (30 g)
Baking soda	1/2 tsp
Butter	150 g	Softened at room temperature for 30 min
Brown sugar	2/3 cup (120 g)
White sugar	1/4 cup (50 g)
Salt	1/4 tsp
Vanilla extract	1 tsp
Dark chocolate	150 g	70% cocoa, chopped

Instructions

Beat Butter and Sugars

Beat the butter (150 g), which has been softened at room temperature for 30 minutes, in a mixing bowl until creamy. Add brown sugar (120 g), white sugar (50 g), vanilla extract (1 tsp), and salt (1/4 tsp), and continue beating for 2–3 minutes.

Lasagna

Mon, 01 Jan 0001 00:00:00 +0000

Lasagna

Recipe Summary
Classic baked lasagna assembled in layers with a seasoned ground beef and tomato sauce, smooth béchamel sauce, lasagna sheets, and shredded cheese.

Ingredients

Ingredient	Amount	Notes
Lasagna sheets	~10 sheets	More may be needed depending on baking dish size
Kashar cheese	1 cup	Shredded (or mozzarella)
Ground beef	-	For meat sauce
Yellow onion	1	Diced
Tomato paste	1 tbsp	For meat sauce
Pepper paste	1 tbsp	For meat sauce
Crushed tomatoes	1 cup	For meat sauce
Water	2 cups	For meat sauce
Olive oil	4–5 tbsp	For meat sauce
Paprika	1 tsp	For meat sauce
Salt	To taste	For meat sauce and béchamel
Black pepper	To taste	For meat sauce
Butter	1 tbsp	For béchamel sauce
Flour	2 tbsp	For béchamel sauce
Milk	1 cup	For béchamel sauce
Water	1 cup	For béchamel sauce
Nutmeg	To taste	Grated (optional)

Instructions

Prepare the Meat Sauce

Heat olive oil (4–5 tbsp) in a wide pan. Add the diced onion (1) and sauté until softened. Add the ground beef and cook until the liquid is absorbed. Add tomato paste (1 tbsp) and pepper paste (1 tbsp), stirring until fragrant. Add paprika (1 tsp), crushed tomatoes (1 cup), salt, and black pepper, and simmer for 2–3 minutes. Pour in the water (2 cups) and simmer for another 5 minutes, then remove from heat.

Lemon Ice Cream

Mon, 01 Jan 0001 00:00:00 +0000

Lemon Ice Cream

A refreshing yogurt-based lemon ice cream recipe prepared with fresh lemon juice and lemon zest.

Ingredients

Ingredient	Amount	Notes
Strained Yogurt	400 g
Lemon Juice	150 g	About 3/4 cup (~6 lemons)
Heavy Cream	200 g
Sugar	200 g
Glucose	50 g
Lemon Zest	6 g	Stir well
Gum (Stabilizer)	1 g	Blend into cream/zest mixture once cooled

Instructions

1. Yogurt & Lemon Base

Mix Strained Yogurt and fresh Lemon Juice until smooth.
Place the mixture in the refrigerator to chill.

2. Syrup Preparation and Infusing Zest

Heat Heavy Cream, Sugar, and Glucose over medium-high heat.
Once the mixture comes to a boil, reduce the heat and simmer for 2 minutes. Then remove from heat.
Stir the lemon zest into the hot mixture and mix well. Let steep for 30 minutes.
After 30 minutes, strain out the lemon zest.
When the cream/zest syrup has cooled completely, add 1 g gum and blend thoroughly with a blender.

3. Combining

When the syrup mixture has cooled down to lukewarm/room temperature, combine it with the chilled yogurt mixture from the refrigerator and mix thoroughly.

Workflow (Flowchart)

graph TD
    A["Strained Yogurt & Lemon Juice"] --> B["Mix and Chill in Refrigerator"]
    C["Cream, Sugar & Glucose"] --> D["Heat over Medium-High Heat"]
    D --> E["Reduce Heat when Boiling & Simmer 2 min"]
    E --> F["Remove from Heat"]
    F --> G["Add Lemon Zest & Stir Well"]
    G --> H["Steep for 30 min"]
    H --> I["Strain Out Lemon Zest"]
    I --> J["When Cooled, Add 1 g Gum with Blender"]
    J --> K["When Cool to Touch, Combine with Yogurt Base"]
    B --> K

    class A,B,C,D,E,F,G,H,I,J,K internal-link;

Mulled Wine

Mon, 01 Jan 0001 00:00:00 +0000

Mulled Wine

Recipe Summary
A traditional, warming hot cocktail recipe prepared by gently simmering orange and lemon peel along with aromatic spices in red wine.

Ingredients

Ingredient	Amount	Notes
Orange	2	Peel of 1, juiced from 2
Lemon	1	Peel only
Powdered sugar	150 g
Cloves	5
Cardamom pods	5	Crushed
Cinnamon stick	1
Nutmeg	1 pinch	Freshly grated
Red wine	2 bottles
Ginger wine	150 ml	Optional (see notes)

Instructions

Prepare the Syrup Base

Add the peel of 1 orange, juice of 2 oranges, peel of the lemon, powdered sugar, and spices (cloves, crushed cardamom pods, cinnamon stick, and grated nutmeg) into a pot. Pour in just enough red wine to cover them.

Ninja Lemon Protein Ice Cream

Mon, 01 Jan 0001 00:00:00 +0000

Ninja Lemon Protein Ice Cream

A refreshing, high-protein ice cream recipe prepared with vanilla whey protein powder, fresh lemon juice, and zest, measured for Ninja Creami pints.

Ingredients

Ingredient	Amount	Notes
Protein Powder (Whey)	54 g	Vanilla flavor
Lemon Zest	1	Finely grated
Lemon Juice	1	Freshly squeezed
Almond Milk	300 ml
Lactose-Free Milk	300 ml
Cream Cheese	15 g	Alternative: 10 g clotted cream, 15 g yogurt, or 15 ml heavy cream
Sugar	20 g
Xanthan Gum	1/2 tsp	Stabilizer

Instructions

1. Blending

Add Protein Powder (Vanilla Whey), Lemon Zest, Lemon Juice, Almond Milk, Lactose-Free Milk, Cream Cheese (or chosen alternative), Sugar, and Xanthan Gum into a blender.
Blend until smooth and completely homogeneous.

2. Portioning into Ninja Pints

Divide the prepared mixture evenly between 2 small Ninja Creami pints (a tiny amount may occasionally remain).
Seal the pints with their lids and place in the freezer to freeze solid.

Workflow (Flowchart)

graph TD
    A["All Ingredients (Protein Powder, Lemon Juice/Zest, Milks, Cream Cheese/Alternative, Sugar, Xanthan Gum)"] --> B["Blend in Blender"]
    B --> C["Divide into 2 Small Ninja Pints (A small amount may remain)"]
    C --> D["Place in Freezer"]

    class A,B,C,D internal-link;

Ninja Strawberry Cheesecake Protein Ice Cream

Mon, 01 Jan 0001 00:00:00 +0000

Ninja Strawberry Cheesecake Protein Ice Cream

Recipe Summary
A high-protein, low-fat Ninja Creami ice cream prepared with lactose-free protein milk, vanilla protein powder, strawberries, and cheesecake pudding mix.
Nutritional Values: 348 kcal | 43 g Protein | 25 g Carbohydrates | 9 g Fat

Ingredients

Ingredient	Amount	Notes
Lactose-free protein milk (2% fat)	355 ml	Similar lactose-free or high-protein milk can be used
Vanilla protein powder	1 scoop	-
Cheesecake instant pudding mix	1 tbsp	-
Strawberries	77 g	-

Instructions

Prepare the Mixture

Add the milk, vanilla protein powder, cheesecake pudding mix, and strawberries to a blender. Blend until completely smooth.

Overnight Protein Almond Oats

Mon, 01 Jan 0001 00:00:00 +0000

Overnight Protein Almond Oats

Recipe Summary
Nutritious, grab-and-go overnight oats made with unsweetened almond milk, protein powder, and ground flaxseed. Yields 3 jars (3 x ~330 kcal).

Ingredients

Ingredient	Amount	Notes
Rolled oats	160 g (6 x 1/4 cup)	Approx. 53 g per jar
Protein powder	64 g (3 x 1/4 cup)	Vanilla or preferred flavor; approx. 21 g per jar
Unsweetened almond milk	337 g (6 x 1/4 cup)	Approx. 112 g per jar
Ground flaxseed	21 g (3 x 1 tbsp)	Approx. 7 g per jar

Instructions

Prepare Glass Jars

Arrange 3 clean 350-500 ml glass jars (such as Bonne Maman or Mason jars) on the counter.

Patatas Bravas Style Dipping Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Patatas Bravas Style Dipping Sauce

Recipe Summary
A quick, flavorful dipping sauce made with yogurt, mustard, honey, garlic, and olive oil; ideal for roasted potatoes, fries, and roasted vegetables.

Ingredients

Ingredient	Amount	Notes
Yogurt	1/2 cup
Mustard	1 tbsp
Honey	1 tbsp
Lemon juice	1/2 lemon	Freshly squeezed
Olive oil	1 tbsp
Garlic	2–3 cloves	Grated or minced
Fresh dill	1–2 tbsp	Finely chopped (optional)

Instructions

Mix the Sauce
In a bowl, combine the yogurt, mustard, honey, lemon juice, olive oil, grated garlic, and finely chopped dill (if using). Whisk together until completely smooth and creamy.

Useful Notes

Serving & Tips
Can also be prepared without dill. Pairs wonderfully with roasted cauliflower, french fries, and grilled vegetables.

Roasted Carrot and Red Lentil Soup

Mon, 01 Jan 0001 00:00:00 +0000

Roasted Carrot and Red Lentil Soup

Recipe Summary
Caramelized oven-roasted carrots and onions simmered with red lentils, smoked paprika, and rich chicken broth. Serves 4 to 6.

Ingredients

Ingredient	Amount	Notes
Carrots	600-700 g	Trimmed, quartered lengthwise
Yellow onion	1 medium	Sliced into half-moons (crescents)
Olive oil	5 tbsp	Divided (3 tbsp for roasting, 2 tbsp for pot)
Red lentils	1 cup	Rinsed
Water or chicken stock	5 cups
Chicken bouillon cube	1 cube	Use if cooking with water instead of stock
Salt	1 tsp
Black pepper	1 tsp	Freshly ground
Smoked paprika / pimentón	1 tsp
Sweet red pepper flakes/powder	1 tsp	Tatlı kırmızı biber

Instructions

Roast Carrots

Preheat the oven to 220°C (430°F). Cut the carrots (600-700 g) lengthwise into quarters. Place on a steel baking sheet, toss with 3 tbsp of olive oil, salt (to taste), and black pepper. Roast for 20 minutes.

San Sebastian Cheesecake (Burnt Basque)

Mon, 01 Jan 0001 00:00:00 +0000

San Sebastian Cheesecake (Burnt Basque)

Recipe Summary
Creamy, crustless Basque cheesecake baked at high heat for a deeply caramelized exterior and an ultra-silky, custardy center. Serves 8 to 10.

Ingredients

Ingredient	Amount	Notes
Cream cheese	680 g	Full-fat, softened at room temperature
Granulated sugar	200 g (1 cup)
Salt	1/2 tsp	Fine salt
All-purpose flour	3 tbsp	Sifted
Vanilla extract	1/2 tsp	Pure extract
Eggs	5 large	Room temperature
Heavy whipping cream	300 ml	Min. 35% fat content

Instructions

Prepare Pan and Parchment

Preheat the oven to 200°C (390°F). Grease an 8-to-9-inch springform or round cake pan. Press a large sheet of crumpled parchment paper into the pan, greasing between the folds so it adheres cleanly to the bottom and sides. Trim any large excess paper overhang.

Savory Cheese and Dill Poğaça

Mon, 01 Jan 0001 00:00:00 +0000

Savory Cheese and Dill Poğaça

Recipe Summary
Tender, melt-in-your-mouth savory Turkish pastries packed with fresh dill and white cheese, brushed with egg yolk and sprinkled with nigella seeds. Yields 16 pastries.

Ingredients

Ingredient	Amount	Notes
All-purpose flour	500 g
Unsalted butter	100 g	Softened at room temperature or microwaved 30s
Plain yogurt	250 g	Room temperature
Eggs	2 large	1 yolk reserved for brushing; 1 whole egg + 1 white for dough
Fine salt	1 tsp
Baking powder	2 packets (20 g total)	2 x 10 g packets
Granulated sugar	1 tbsp
Turkish white cheese (feta)	200-250 g	Crumbled
Fresh dill (dereotu)	1/4 to 1/2 bunch	Finely chopped
Nigella seeds (çörek otu)	1-2 tbsp	For topping
Sesame seeds (susam)	1-2 tbsp	For topping

Instructions

Knead the Dough

Separate one egg, setting the yolk aside in a small dish for brushing. In a large mixing bowl, combine the flour (500 g), softened butter (100 g), yogurt (250 g), one whole egg plus the egg white, salt (1 tsp), baking powder (20 g), and sugar (1 tbsp). Knead until a soft, pliable dough comes together.

Self-Raising Flour

Mon, 01 Jan 0001 00:00:00 +0000

Self-Raising Flour

Recipe Summary
Quick three-ingredient homemade self-raising flour blend for cakes, biscuits, and quick breads. Yields 1 cup (~130 g).

Ingredients

Ingredient	Amount	Notes
All-purpose flour	1 cup (~125-130 g)	Standard white flour
Baking powder	1 tsp (~4-5 g)	Fresh leavening agent
Salt	1/2 tsp (~3 g)	Fine table salt

Instructions

Measure and Sift

Set a fine-mesh sieve over a clean mixing bowl. Add the all-purpose flour (1 cup), baking powder (1 tsp), and fine salt (1/2 tsp).

Simple Bulgur Pilaf with Chicken Broth

Mon, 01 Jan 0001 00:00:00 +0000

Simple Bulgur Pilaf with Chicken Broth

Recipe Summary
A comforting, traditional bulgur pilaf simmered in rich chicken broth and finished with hot melted butter. Serves 3 to 4.

Ingredients

Ingredient	Amount	Notes
Coarse bulgur	1 cup	Pilavlık bulgur
Chicken broth	2 cups	Rich, seasoned broth
Butter	2 tbsp	High quality butter
Salt	1 tsp	Fine salt
Black pepper	1 tsp	Freshly ground

Instructions

Boil Chicken Broth

Pour the chicken broth (2 cups) into a medium saucepan or pilaf pot and bring to a rolling boil over medium-high heat.

Soupe à l'Ail (Garlic Soup)

Mon, 01 Jan 0001 00:00:00 +0000

Soupe à l’Ail (Garlic Soup)

Recipe Summary
A classic French garlic soup made by simmering 36 garlic cloves into a fragrant broth with broken angel hair pasta, poached egg white clouds, and a rich egg yolk and vinegar liaison. Serves 4 to 6.

Ingredients

Ingredient	Amount	Notes
Unsalted butter	1 tbsp
Olive oil	2 tsp
Garlic	2 large heads (~36 cloves)	Separated into cloves, peeled, and coarsely chopped
Water	8 cups
Salt	To taste (~1 tsp)
Black pepper	To taste	Freshly ground
Vermicelli or angel hair pasta	3 oz	Broken into small pieces
Eggs	6 large	Separated (yolks and whites)
White wine vinegar	3 tbsp

Instructions

Sauté Garlic and Simmer Broth

Melt the unsalted butter (1 tbsp) and olive oil (2 tsp) in a large saucepan over medium-high heat. Add the chopped garlic (2 heads) and cook while stirring for about 1 minute—do not allow the garlic to brown. Add water (8 cups), season with salt (~1 tsp) and black pepper, bring to a boil, cover, reduce heat, and simmer for 15 minutes.

Spiced Basmati Rice

Mon, 01 Jan 0001 00:00:00 +0000

Spiced Basmati Rice

Recipe Summary
Fragrant basmati rice gently toasted with whole spices and cooked to fluffy perfection in an Instant Pot or pressure cooker. Serves 2 to 3.

Ingredients

Ingredient	Amount	Notes
Basmati rice	1 cup	Rinsed and drained
Butter	1 tbsp
Bay leaf	1 leaf	Whole
Cardamom pods	2-3 pods	Lightly crushed (do not exceed 3)
Whole cloves	2-3 cloves
Cinnamon stick	1 small piece (~1 inch)	Whole
Cumin seeds	1/2 tsp	Whole seeds
Water or broth	1 1/4 cups	Water or chicken/vegetable broth
Salt	1/2 tsp	Fine salt

Instructions

Sauté Whole Spices

Set the pressure cooker to Sauté mode and melt the butter (1 tbsp). Add the bay leaf (1), lightly crushed cardamom pods (2-3), cloves (2-3), cinnamon stick (1 inch), and cumin seeds (1/2 tsp). Sauté for 1 minute until aromatic.

Spiral Börek

Mon, 01 Jan 0001 00:00:00 +0000

Spiral Börek

Recipe Summary
A practical baked börek prepared by brushing yufka (phyllo) sheets with a savory sauce, rolling them with a cheese filling, and arranging them in a spiral in the baking pan.

Ingredients

Ingredient	Amount	Notes
Yufka (phyllo sheets)	2–3 sheets	2 sheets (30 cm) or 3 sheets (34 cm)
Cheese	250 g	For filling (feta, white cheese, or curd)
Parsley	-	Chopped, for filling
Olive oil	4 tbsp	For sauce
Milk	4 tbsp	For sauce
Egg yolks	2	1 for sauce, 1 for egg wash
Olive oil	2 tbsp	For greasing the baking pan
Nigella seeds	-	For topping

Instructions

Prepare Sauce and Filling

For the sauce, whisk together milk (4 tbsp), olive oil (4 tbsp), and 1 egg yolk in a bowl. For the filling, combine the crumbled cheese and finely chopped parsley in a separate bowl.

Teriyaki Chicken Wok Stir-Fry

Mon, 01 Jan 0001 00:00:00 +0000

Teriyaki Chicken Wok Stir-Fry

Recipe Summary
A delicious chicken dish marinated in soy sauce, rice vinegar, maple syrup, garlic, and ginger, cooked quickly over high heat in a wok.

Ingredients

Ingredient	Amount	Notes
Chicken	-	Cut into bite-sized pieces
Soy sauce	1/4 cup
Rice vinegar	1/4 cup
Maple syrup	1 tbsp
Ginger	-	Grated or minced
Garlic	4–5 cloves	Minced
Black pepper	-	To taste
Salt	-	To taste

Instructions

Marinate the Chicken

In a bowl or sealable container, combine the chicken, soy sauce, rice vinegar, maple syrup, ginger, garlic, black pepper, and salt. Toss until all chicken pieces are thoroughly coated.

Traditional Turkish Kısır

Mon, 01 Jan 0001 00:00:00 +0000

Traditional Turkish Kısır

Recipe Summary
Classic Turkish bulgur salad steeped in savory tomato passata, infused with tangy pomegranate molasses, olive oil, and an abundance of fresh herbs. Serves 6.

Ingredients

Ingredient	Amount	Notes
Fine bulgur (köftelik)	1 cup (161 g)	Fine grain
Yellow onions	2 medium (270 g)	Finely diced
Tomato paste	55 g	Rich paste
Tomato puree / passata	511 g	Smooth strained tomatoes
Extra virgin olive oil	50 g	Approx. 1 Turkish tea glass
Ground cumin	1 tsp
Red pepper flakes (pul biber)	1 tsp
Salt	1 tsp
Pomegranate molasses (nar ekşisi)	3 tbsp	High quality
Lemon juice	Juice of 1 lemon	Freshly squeezed
Scallions / green onions	100 g	Finely sliced
Fresh mint	60 g	Finely chopped
Flat-leaf parsley	113 g	Finely chopped

Instructions

Cook Onion and Tomato Sauce

In a wide pan, heat the olive oil (50 g) over medium heat. Add the finely diced yellow onions (270 g) and sauté until tender and translucent. Stir in the tomato paste (55 g) and tomato puree (511 g), bringing the mixture to a gentle boil for 2-3 minutes.

Tuna Salad with Kidney Beans

Mon, 01 Jan 0001 00:00:00 +0000

Tuna Salad with Kidney Beans

Recipe Summary
A convenient, nutritious, and high-protein salad made with red kidney beans, canned tuna, and fresh vegetables.

Ingredients

Ingredient	Amount	Notes
Red kidney beans	400 g	Drained weight, rinsed and drained
Canned tuna	~300 g	Drained
Canned corn	170 g
Carrot	1 medium	Grated
Red bell pepper	1	Finely diced
Onion	1 small	Finely chopped
Garlic	1 clove	Grated or finely minced
Olive oil	2–3 tbsp
Lemon juice	1/2 lemon	Freshly squeezed
Red pepper flakes	1 pinch	Adjust to taste
Salt	-	To taste

Instructions

Prep the Ingredients

Rinse and drain the red kidney beans. Drain the liquid from the canned tuna.

Tunisian Pizza

Mon, 01 Jan 0001 00:00:00 +0000

Tunisian Pizza

Recipe Summary
Flavorful homemade sheet-pan pizza prepared with a soft yeast dough and a rich, simmered tomato-garlic sauce with basil and oregano. Serves 4 to 6.

Ingredients

Ingredient	Amount	Notes
All-purpose flour	4 cups	For dough
Water	2 cups	Or 1 cup water + 1 cup milk
Vegetable oil	2-3 tbsp	For dough
Granulated sugar	2 tsp	For dough
Salt	1 tsp	For dough
Fresh yeast	1 packet (~42 g)	Yaş maya
Ripe tomatoes	4-5 medium	Grated
Extra virgin olive oil	2-3 tbsp	For sauce
Garlic	2 cloves	Crushed / minced
Salt	To taste	For sauce
Dried or fresh herbs	1-2 tsp	Basil and oregano (fesleğen ve kekik)
Grated cheese	200-300 g	Mozzarella or Turkish kaşar

Instructions

Knead and Proof Dough

In a large mixing bowl, dissolve the fresh yeast (1 packet) with lukewarm water (2 cups, or 1 cup water + 1 cup milk) and sugar (2 tsp). Add vegetable oil (2-3 tbsp), salt (1 tsp), and flour (4 cups). Knead into a soft, smooth dough. Cover and let proof for at least 30 minutes.

Wheat Berry Salad with Pomegranate Molasses

Mon, 01 Jan 0001 00:00:00 +0000

Wheat Berry Salad with Pomegranate Molasses

Recipe Summary
Hearty pressure-cooked wheat berries tossed with a zesty, blended garlic, tomato, lemon, and pomegranate molasses dressing. Serves 4.

Ingredients

Ingredient	Amount	Notes
Wheat berries (aşurelik buğday)	1 cup	Whole grains
Boiling water	2 cups	For cooking wheat
Fresh tomato or tomato puree	1 medium	Fresh ripe or 2-3 tbsp puree
Extra virgin olive oil	4 tbsp
Pomegranate molasses (nar ekşisi)	2 tbsp	High quality
Garlic	3 cloves	Peeled
Flat-leaf parsley	4 sprigs	Fresh
Lemon juice	Juice of 1/2 lemon	Freshly squeezed
Red pepper flakes (pul biber)	1 tsp

Instructions

Pressure Cook Wheat Berries

Rinse the wheat berries (1 cup) and place into a pressure cooker with the boiling water (2 cups). Seal the lid and cook under pressure until tender and chewy (approx. 20-25 minutes).

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