Cinnamon rolls

You need:

2 packs of dry yeast (says for 500 g of flour on each pack)
600-650 g of flour
0,5 small spoons of salt
43 g (i.e. 0,5 dl) sugar

100 g melted butter
300 ml skimmed milk (or make a water-milk mixture)

100 g butter
85 g (i.e. 1 dl) sugar
cinnamon to taste

Oh no, what do I do with them?
Simples. Mix yeast with flour. I first put 500 and then add a random amount whenever I feel like to get the right consistency. Add sugar and salt. Melt butter. Mix your liquid (water-milk), mix with the butter. Before contact with yeast, make sure the temperature of the liquid would be right. Lukewarm (or as warm as your hand) would be best. Yeast is really touchy about temperatures, you don't want to scare it off. So, mix your liquid mixture with the flour mixture.
Knead, add flour if you feel like it. Knead more. Knead until the dough is nice and smooth. This guy has an amazing technique: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough
Let rise for an hour if you wish to bake immediately.
If you wish to prepare your dough in the evening and cook in the morning, prepare the rolls first and then put them in the refrigerator to rise slowly over night. I often half my dough to cook half immediately and half in the morning - fresh buns all day round! Whoohoo!
Ok, so, the rest is simples, right? Mix the soft (not liquid) butter with sugar and cinnamon; roll the dough out into a flat square, put as much butter-sugar-cinnamon mixture on the dough as you please, roll it up, cut it to pieces and put them on a pan. To make sure the walls of the roll would be nice and soft, it's good to put the rolls close enough to each-other (but not touching, they still need rising space) so they would grow into eachother.
215*C for about 10-15 minutes.

Tip! I also put a tin with water on the oven floor so the steam created there would keep my buns nice and soft.

"Grilled" courgette

Chop courgette into rings.
Make a marinade of olive oil, garlic, some chilli and basil or thyme, whatever you feel like. Drown the courgette circles in the marinade, making sure, all pieces get covered well. Leave for a couple of hours.
Lay the circles on an oven pan and cook in a preheated oven at 200*C for 10-15 minutes. If you sprinkle some grated cheese on top, the cheese will tell you when it's time to get the courgettes out by melting.
Nice with some grilled meat!

Nigella's watermelon salad

My take on Nigella's watermelon salad.

/i promise i take a picture next time i make this/

Take random amounts of:
Flat-leaf parsley
Fresh mint
Pitted black olives
Feta cheese (or any other similar soft cheese - but cut it yourself, the ready-made cubes are never soft enough to give that extra bit of "juice" on the salad)
Watermelon
Red onion
Lime(s)

Chop onion to half-moons, the finer the better and cover in lime juice. The point is to bring the tangy onion taste down and create a juice for the salad.
Chop or tear everything else into reasonable salad-size pieces, mix lightly, add onion and pour the salad over with the lime-and-onion juice.
Eat!
Do invite guests, you'll love the compliments!

Brita cake

Crispy meringue, tender sponge, fluffy whipped cream, fresh raspberries... what else could you ask for in a perfect summer cake!

/photo to be added/

You need:
150 g butter
125 g sugar
4 egg yolks
110 g flour
2 tabelspoons of baking powder
1 dl milk
+
3 egg whites
150 g sugar
25 g almond chips
+
200 g raspberries
4 dl 35% whipped cream
2 spoons of sugar

Prepare sponge: Bring butter to room temperature and mix well with sugar. Add egg yolks one by one. Add milk. Mix flour with baking powder and add to the mixture. Apply the mixture on a baking tray, the thinner, the better.
Prepare meringue: whip up egg whites in a clean dish with a pinch of salt, once it starts to whip up, add sugar slowly. Once sugar has melted (when tasting you no longer feel the grains) and the egg has hardened, apply the mixture evenly on the sponge mixture.
Add almond chips and cook in a preheated oven at 175*C for approximately 30 minutes (the meringue should be light golden brown).
Let cool and cut into two equal pieces.
Prepare whipped cream: whip up the cream with sugar. Add raspberries. I never bother to mix raspberries in too well. But if you prefer an equal result, you can mix until the cream is all pink. Or even add the raspberries once the cream has already been laid on the base.
Compile cake: sponge with meringue as floor, whipped cream with raspberries in the middle and sponge with meringue as top.
Eat!
Don't invite guests. You will not want to share.

Hot onion sandwitches

You need:
400 g onion
2 large spoon oil + 2 large spoon water
1 large spoon brown sugar
some salt
some black pepper
1 dl water
8 slices of bread
100 g grated cheese (Emmental)

How to do it?
1) Chop onions. Cry as much as you like, it's healthy.
2) Stew the onion with oil and a little water for 7-8 min until soft
3) add sugar, salt, pepper, and water. Check if soft enough.
4) Toast bread
5) Put bread on oven pan, add onion, sprinkle on cheese and put in the oven (225 degrees 5 min or until cheese melted)

Aparently good served with beer.

Lavash blue cheese

Spread blue cheese on lavash bread, put it in the oven until cheese has melted (7-10 minutes in 225 degrees). Let cool for a minute and break into random pieces. Works best with thin lavash for the result is crispier.

Cheese crisps

This must seem like the world's easiest recipe - needing only one ingreedient - any cheese to your taste.

Best cheeses for this purpose are those low in fat, but pretty much any yellow cheese will do.

Grate the cheese, put little piles on the pan and let dry in the oven.

The only trick here is to see that the oven would not be too hot (100'C is good enough) and do not forget them in there for too long - if too crisp, they might turn bitter!