1. Caramel Swirl: Caramelize the sugar until it turns a beautiful amber color. Stir in the butter. Slowly add the cream, carefully, as the mixture will bubble up strongly. Stir in the glucose syrup at the end. Let the sauce simmer for a few minutes until slightly thickened. Allow it to cool completely. Once cold, it should be creamy, thick, but still spoonable.
2. Ice Cream Base (morning): Heat the cream in a medium saucepan until hot, but not boiling. Keep it warm over the lowest heat. This is important because cold cream can make the caramel clump more and cause stronger splattering when added.
3. Add the sugar to a large saucepan and let it melt over medium heat. Try not to stir at the beginning. Once the sugar has melted, continue heating until the caramel is dark golden to amber in color.
4. Slowly add the hot cream to the caramel while stirring. Be careful: it will bubble and steam heavily. Work slowly. If small caramel lumps form, don’t worry they will dissolve again as you keep stirring.
5. Add the milk, glucose syrup, salt, and butter. Stir everything over low to medium heat until the caramel has completely dissolved.
6. In a separate bowl, whisk the 5 egg yolks until smooth.
7. Slowly pour the warm caramel milk and cream mixture into the egg yolks while whisking constantly. Start with just a few ladles, then gradually add more. This prevents the egg yolks from curdling.
8. Pour everything back into the saucepan and heat over low to medium heat, stirring constantly, until the mixture reaches 84°C.
9. Pour the mixture through a fine sieve into a bowl. Ideally, place the bowl directly into a cold water bath or ice bath and stir occasionally for 10–15 minutes. Then cover and place in the fridge. The goal is for the base to be properly cold before churning it in the ice cream maker.
10. Ice Cream Base (afternoon/evening): Pour the base directly into the ice cream maker and churn. Straight from the machine, the ice cream will be rather soft and creamy. For scoopable ice cream, freeze for another 2–3 hours. After that, it should be nicely firm. If needed, let it sit at room temperature for 5–10 minutes before serving.

1. In the morning: Add the milk, cream, scraped vanilla seeds, vanilla pods, salt, and half of the sugar to a saucepan and heat slowly. The mixture should become hot, but not boil. Remove the saucepan from the heat and set aside.
2. In the meantime, whisk the egg yolks with the remaining sugar until well combined.
3. Slowly pour the warm milk and cream mixture into the egg yolks while whisking constantly to prevent the eggs from curdling. Then pour everything back into the saucepan.
4. Heat the mixture over low to medium heat, stirring constantly, until it reaches 84°C and slightly thickens.
5. Pour the ice cream base through a fine sieve. Add the vanilla pods back in so they can continue to infuse the mixture while it chills.
6. Place the mixture directly in the fridge.
7. In the evening: Remove the vanilla pods from the well-chilled ice cream base.
8. Pour the mixture directly into the ice cream maker and churn until creamy.
9. Serve the finished ice cream immediately or transfer it to a suitable container and freeze for another 4 hours until firm.

MAKE THE DOUGH

1. Add the instant yeast, sugar, and olive oil to the lukewarm water and let it bloom briefly. Combine the flour and salt in a bowl and set aside. Then add the yeast mixture together with the yogurt to a large mixing bowl. Add the flour-salt mixture and knead everything for 15 minutes. If the dough is too sticky, add a little flour by the tablespoon as needed.
2. Cover the dough in the bowl and let it rise in a warm place for about 1 hour.

MAKE THE MEAT FILLING

1. In a large bowl, add the ground beef, red bell pepper, tomatoes, parsley, garlic, chili powder, cumin, coriander, salt, black pepper, onion powder, tomato paste, spicy red pepper paste, and pomegranate molasses. Mix everything well and set aside.

ASSEMBLY & BAKING

1. Preheat the oven to 250°C/480°F.
2. Meanwhile, prepare the herb garlic sauce. To do this, mix all the ingredients in a bowl and set aside.
3. Take the dough out of the bowl and divide it into 10 equal portions. Shape each piece into a tight ball. Using enough extra flour, roll each piece of dough into a very thin circle. Place the flatbreads on a baking sheet lined with parchment paper. Spread about 2 tablespoons of the meat filling onto each flatbread and press it down well so the meat sticks to the dough. Brush the edges with milk. Bake for about 10 to 12 minutes, until the edges are golden brown.
4. Meanwhile, cut additional bell peppers, tomatoes, romaine lettuce, parsley, and red onions for filling the flatbreads and set aside.
5. Finally, spread the herb garlic sauce over the flatbreads and top with the vegetables. Finish with sumac, lemon juice and fresh parsley, then enjoy.

1. Add the butter to a mixing bowl and beat for about 3 minutes, until pale and fluffy. Add the brown sugar and white sugar and beat for another 1–2 minutes, until creamy.
2. Add the egg, vanilla extract, and butter flavoring, and mix just until everything is combined. Do not overmix.
3. Add the flour, cornstarch, baking soda, and salt, and mix briefly until the dough has almost come together. Add the white chocolate and mix just until no streaks of flour remain and everything is evenly incorporated.
4. Line a small baking sheet with parchment paper. Using a small cookie scoop, scoop 10 small balls of dough and place them onto the baking sheet. Gently press each dough ball down with a spoon to flatten it slightly.
5. Add about 1 tsp of pistachio cream to the center of each flattened cookie dough ball.
6. Scoop 10 more small balls of cookie dough and place one on top of each pistachio-filled cookie. Gently press down so the dough sticks together and forms a little sandwich.
7. Place the shaped cookie dough balls in the freezer for at least 3 hours.
8. Before baking, fully preheat the oven to 190°C / 375°F. Place the frozen cookie dough balls on a baking sheet with enough space between them so they do not spread into each other.
9. Bake the cookies for about 12–14 minutes, depending on how browned you like them. Let them cool on the baking sheet for at least 30 minutes.
10. The cookies can be eaten once they have cooled, but they are especially good if you let them rest in the fridge for a few hours after they have cooled completely. That is when they get that real bakery-style texture.

1. Depending on your ice cream machine, place the cooling bowl in the freezer at least 24 hours in advance.
2. For the ice cream mixture, add the yogurt, milk, cream, sugar, and a little lemon juice to a large bowl. Whisk everything thoroughly until the sugar has dissolved and the mixture is smooth.
3. Turn on the ice cream machine and pour in the entire yogurt mixture. Let the ice cream churn for about 15 minutes, until it has a creamy frozen yogurt consistency.
4. If you want to enjoy the frozen yogurt soft and creamy, you can serve it right away. For firm scoops of ice cream, transfer the mixture to a container and place it in the freezer for another 3–4 hours.

1. Add the butter to a mixing bowl and beat for about 3 minutes, until pale and fluffy. Add the brown sugar and white sugar and beat for another 1–2 minutes, until creamy.
2. Add the egg, vanilla extract, and butter flavoring, and mix just until everything is combined. Do not overmix.
3. Add the flour, cornstarch, baking soda, and salt, and mix briefly until the dough has almost come together. Add the chocolate and mix just until no streaks of flour remain and everything is evenly incorporated.
4. Line a small baking sheet with parchment paper. Using a small cookie scoop, scoop one ball of dough and place it onto the baking sheet. Then scoop a second ball of dough, place it on top of the first one, and press down firmly so the cookies form into little ice cream scoop shapes. Depending on the size, the dough should make about 9–10 cookies.
5. Place the shaped cookie dough balls in the freezer for at least 3 hours.
6. Before baking, fully preheat the oven to 190°C / 375°F. Place the frozen cookie dough balls on a baking sheet with enough space between them so they do not spread into each other. I bake 6 cookies per tray.
7. Bake the cookies for about 12–14 minutes, depending on how browned you like them. Let them cool on the baking sheet for at least 30 minutes.
8. The cookies can be eaten once they have cooled, but they are especially good if you let them rest in the fridge for a few hours after they have cooled completely. That is when they get that real bakery-style texture.

1. Preheat your oven to 175°C / 345°F.
2. On a plate, mix together all the spices for the blackened chicken until well combined: salt, oregano, garam masala, garlic, cayenne pepper, curry powder, black pepper, and paprika.
3. Coat the chicken breast all over in the spice mixture so it is evenly covered. Place it on a baking tray and bake for 45 minutes.
4. Once baked, remove the chicken from the oven and let it cool completely. Then slice it into thin strips. You can also make it a day ahead and keep it in the fridge overnight.
5. While the chicken is in the oven, make the dressing. Mix the yogurt with onion powder, dried parsley, dried chives, dried dill, garlic powder, salt, and pepper. Set aside until ready to use.
6. Chop the romaine lettuce and wash it well. Slice the cucumber, cut the bell pepper into small pieces, and slice the onion into thin strips. Drain the corn well.
7. Cut the tortilla wraps into small squares and toss them with a little olive oil, smoked paprika powder, and garlic powder. Fry them in a pan until golden and crispy.
8. Add the romaine lettuce, cucumber, bell pepper, corn, and onion to a large salad bowl. Pour over the ranch dressing and toss everything together well. Add the crispy tortilla chips and gently mix again.
9. Slice the cooled chicken breast into thin strips and spread it over the salad. Finish with flaky salt and a squeeze of fresh lime juice.

1. For the dough, combine the flour, sugar, and salt in a large mixing bowl. Add the cold butter in small cubes and work it in quickly with your hands until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. Add the cold water and apple cider vinegar, then bring everything together with your hands until a rough dough forms. Shape it into a rectangle on your work surface, cut it into four equal pieces, stack them on top of each other, gently press together, and wrap the stack in plastic wrap. Chill in the fridge for about 45 minutes.
2. Meanwhile, wash the rhubarb thoroughly, peel if necessary, and cut it into finger-length pieces. Depending on your preference, slice them into thin strips or slightly thicker chunks. Toss the rhubarb in a bowl with cornstarch and powdered sugar, then set aside. Wash and hull the strawberries, then slice them as well.
3. Next, prepare the almond cream. Cream the soft butter and sugar until light and fluffy, then add the egg, salt, vanilla extract, and ground almonds. Mix until smooth and set aside.
4. Preheat the oven to 200 °C / 392 °F. Remove the chilled dough from the fridge, let it rest briefly on a floured surface, then roll or press it out into a large, rustic circle using short movements. Don’t worry if the dough tears slightly, this is typical for shortcrust pastry and can be patched with leftover scraps. Gently roll the dough around your rolling pin and transfer it to a baking sheet lined with parchment paper.
5. Spread the almond cream evenly over the dough, leaving a border of about 8 cm (3 inches) all around. Distribute the prepared fruit over the almond cream, then fold the edges of the dough over the filling and press them down gently. Brush the crust with oil or a beaten egg, sprinkle with sliced almonds and a bit of sugar, and bake the galette for about 40 minutes, or until golden brown.
6. Serve best while still slightly warm paired with a scoop of ice cream, whipped cream, or vanilla sauce. I used pistachio ice cream, which pairs beautifully with the almond cream and the tart rhubarb.

1. Boil the eggs for 8 minutes. Then transfer them to a bowl of cold water and let them sit for about 5 minutes. After that, pour out the water and add the beet juice to the same bowl. While the eggs are still warm, peel them completely and let them soak in the beet juice for about 2 hours.
2. Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
3. After marinating, carefully slice the eggs in half lengthwise using a sharp knife. Be sure to wipe the knife after each egg to keep the next one looking clean and neat.
4. Gently scoop out the yolks from the 6 eggs and place them in a separate bowl. Mix with mayo, lemon juice, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend everything until smooth using an immersion blender. You can either fill the egg halves using a piping bag with a star tip (looks extra cute) or just use two spoons. It works either way. Pipe or spoon the filling into each egg half until all the mix is used up.
5. For the topping, I used crispy bacon, fresh chives, fresh dill, and a generous sprinkle of Everything Bagel Seasoning. But honestly? You can top them with whatever makes your heart happy.

1. In a small saucepan, heat the cream with the sugar, vanilla extract, and half of the milk until it comes to a boil. In a separate bowl, whisk together the cornstarch, egg yolk, and remaining milk. Slowly pour the starch mixture into the boiling cream while whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely. Set aside for later.
2. Gently warm the milk to 38°C / 100°F and stir in the yeast and 1 tablespoon of the sugar. Let it sit for a few minutes until slightly foamy. In a large mixing bowl, combine the flour, remaining sugar, egg, soft butter, and salt. Add the yeast mixture and knead for about 10 minutes until you get a smooth, soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let rise in a warm spot for 90 minutes.
3. Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
4. Once the dough has risen, knead it briefly and divide into 12 equal balls, about 80g / 3oz each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes.
5. Use your thumbs and press in the middle of the dough ball to form kind of a bowl shape that is going to be filled each with 1 tablespoon of vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
6. Preheat the oven to 180°C / 350°Ft. Sprinkle the chilled streusel generously over the buns and bake for about 55 minutes, or until golden. Serve slightly warm or fully cooled—both are delicious. Finish with a dusting of powdered sugar before serving.