Ingredients:

• 4 zucchinis (shredded)
• 4 potatoes (peeled; grated)
• 4 cubanelle peppers (chopped)
• 4 tablespoon olive oil
• 4 spring onions (finely chopped)
• half a bunch dill (chopped)
  
• 1 egg (lightly beaten)
• 4 tablespoon flour
• a pinch of salt
• blackpepper
• 4 tablespoon grated cheese

Instructions:

1. Place oven rack in center of oven, and preheat to 450°F.
2. Lay potatoes and zucchini on a fine mesh strainer and squeze out moisture from vegetables.
3. In a large oven-safe skillet heat the olive oil. Add zucchini, potato, cubanelle pepper, flour, salt, and blackpepper. Stirring frequently, cook over high heat until the vegetable mix get doughy for about 5 minutes. Add the onions and dill and cook for one more minute stirring frequently.
   
4. Turn off the heat. Pour the beaten egg while stirring fast to combine vegetable mixture and egg before egg gets scrambled. Press mixture into the pan using the back of spoon or spatula, covering entire bottom of skillet. Bake until the edges and the top begin to brown, about 30 minutes. Sprinkle parmesan cheese on top and put pan back to the oven for about 5 more minutes, until top of the cake becomes golden.
5. Slice the cake and top with a dollop of yogurt before serving.

Ingredients:

• 2 tablespoons seedless raspberry jam
• 3 tablespoons brandy
• 8-10  medium prune plums (halved; pitted)
• 3/4 cup unbleached all-purpose flour
• 3/4 cup sugar
• 1/3 cup silvered almonds
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter (cut into 6 pieces; sothened but still cool)
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions:

1. Cook jam and brandy in 10-inch nonstick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes.
2. Adjust oven rack to middle position and heat oven to 350°F. Grease and flour 9-inch springform pan.
3. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla, and almond extract (if using) and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy).
4. Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes.
5. Dust confectioners’ sugar and top with leftover plum cooking liquid before serving.

Malzameler:

• 4 yumurta (oda sıcaklığında)
• 2,5 su bardağı şeker
• 1 su bardağı sıvı yağ (zeytinyağı)
• 3 su bardağı rendelenmiş havuç (3-4 büyük havuç)
• 1 su bardağı ceviz, irice dövülmüş
• 3 su bardağı un
• 2 tatlı kaşığı tarçın
• 1 paket (1 tatlı kaşığı) kabartma tozu
• 1 paket vanilya
• 1 limon kabuğu rendesi
• bir tutam tuz

Hazırlanması:

1. Fırını 175°C (325°F) ısıtın.
2. Yumurtaları kırın. 2,5 su bardağı şekeri ekleyip şeker tamamen eriyene kadar karıştırın.
3. Yağı ekleyip karıştırmaya devam edin.
4. Rendelenmiş havuç, dövülmüş ceviz, tarçın, vanilya, kabartma tozu, tuz, ve limon kabuğu rendesini ekleyim karıştırın.
5. Unu üç parça halinde ekleyip karıştırın (fazla karıştırıp özleştirmeyin, yoksa muffinler kabarmaz.).
6. Muffin kalınlarına yağlı muffin kağıtlarından koyup karışımı dökün.
7. Fırında 15-20 dakika üzerleri hafif kızarana kadar pişirin. İlk 10 dakika fırını açmamaya özen gösterin. Pişince fırın telinin üzerinde soğutun.