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Our Favorite Recipes

Delicious Ideas for Your Taste

Hazelnut Orange  Cake

Brussels Salad with Hazelnut

  Thyme Chicken With Hazelnut


2 medium sized squeezed oranges

100 g softened butter at room temperature

200 gr labne (1 small box)

1 cup of granulated sugar (or you can add 1 cup of honey)

6 eggs

1 packet of baking powder

1 teaspoon of baking soda

1 cup coconut

2 cups hazelnut flour

For the above:

1 package instant chocolate sauce


First wash the oranges and put them in a small saucepan. Add enough water to cover it and put it on medium heat. 15 minutes after the water starts to boil, remove from the stove and drain. Cut the warmed oranges into quarters and mash in the food processor until mashed. Pour it into a bowl and keep it aside. Now for the cake, put soft oil, labneh and sugar (or honey) in a deep and wide bowl and beat for 3-4 minutes with the high speed of the mixer. Crack the eggs one by one and continue beating with the mixer each time. Now add the mashed orange and beat again for 1 minute. Add baking powder, baking soda, coconut powder and hazelnut flour in order and continue mixing with the mixer. You will get a cake batter that is not very solid but still has the consistency of boza. Cut baking paper and place it under the 25-30 cm diameter springform cake tin. Dip the brush in oil and thoroughly grease the top of the paper and the sides of the cake tin. Sprinkle 1 tablespoon of flour all over the cake tin. Turn it upside down and pour the excess down the sink. Transfer the dough to the mold. Bake for at least 45-55 minutes in a preheated oven at 170 degrees upside down for 5 minutes. It will get really fried. Take it out, take it out of the mold when it cools down. If you wish, cook and pour the ready-made chocolate sauce on it. Or sprinkle with powdered sugar. Slice and serve


  50 grams roasted hazelnut

  400 grams Brussels sprouts

  Olive oil


  Black pepper

  2 tbsp olive oil

  3 TK mustard

  1/2 red onion

  1 Tbs lemon juice


Set the oven to 180 degrees. Peel the outer leaves of the Brussels sprouts. Sprinkle olive oil, salt and pepper on top. Bake in the oven until browned. To prepare the sauce, mix olive oil, mustard, lemon juice, and onion. Take the cooked cabbage and nuts in a bowl. Pour the sauce over it. Serve.


  2 tbsp mustard

  1 egg

  1/2 SB breadcrumbs

  1/3 SB hazelnut (chopped)

  1 tsp thyme

  4 chicken breasts

  1+1/2 tbsp olive oil


     Set the oven to 200 degrees. Beat eggs and mustard. Mix the breadcrumbs and thyme. Take the hazelnuts on a plate. Season the chicken with salt and pepper. Dip the chickens first in the egg, then the breadcrumbs, and finally the hazelnuts. Take the olive oil in the pan and heat it. Roast the double-sided chicken for 3 minutes. Take it on the baking tray. Bake for 15-20 minutes and serve.

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