Activate the Yeast:

• In a small bowl, combine the warm water, sugar, and dry yeast. Let sit for 5–10 minutes until a frothy layer forms on top.

Make the Dough:

• In a deep bowl, sift the flour with a pinch of salt, add the warm milk, activated yeast, and vegetable oil, and knead the dough.
• Place the dough in the bowl, and brush the surface with vegetable oil.
• Cover with a towel and leave in a warm place for 30-60 minutes until it rises.

Shape the Rolls & Bake

• Divide the dough into 12-14 balls. Grease the baking dish with vegetable oil and place the dough balls in it. Cover and leave for 15-20 minutes.
• Preheat the oven to 190ºC (380°F). Whisk the egg yolk with 2 tbsp of water to make an egg wash. Brush the rolls with the egg wash.
• Bake the buns for 30-35 minutes in the preheated oven at 190ºC (380°F).

Make the Garlic Dressing:

• While the rolls are baking, prepare the dressing. In a small bowl, mix the oil, salt, water, and minced garlic. Stir in the chopped dill or parsley and mix well.

Dress and Serve:

• Remove the pampushki from the oven and drizzle with the garlic dressing. Let them cool slightly and serve with a delicious bowl of red borscht.

• Prepare the dough starter. Warm the water slightly, add 2 teaspoons of sugar, and mix well. Add dry yeast, cover with plastic wrap or a towel, and let sit for 30 minutes.
• Slightly warm the milk, melt the butter in the microwave, and let it cool. Sift the flour with salt into a large bowl, then add the egg, milk, and melted butter.
• Pour in the yeast mixture and knead the dough. Knead for 5-10 minutes until elastic. Coat the dough with vegetable oil, place it in a deep bowl, cover, and let rise for 2 hours.
• Divide the dough into 3 parts. Roll one portion of dough into a circle, place about 150 g (1 ¼ cups) of grated cheese in the center. Fold the edges of the dough and gather them in the center.
• Flip the dough ball seam-side down and roll it into a circle again. The dough will have air inside, which you can release by poking holes in the khachapuri. Brush the top with a beaten egg.
• Preheat the oven to 200° C/400° F. Transfer the khachapuri to a baking sheet and generously sprinkle it with cheese. Bake for 8-10 minutes, then increase the temperature to the maximum and bake until golden brown (approximately 5 minutes).
• Serve warm—perfect with tea or on its own.

• In a large bowl, combine the flour, yeast, sugar, salt, olive oil, and warm water. Mix until a soft, slightly sticky dough forms.
• Cover the dough and let it rise until it doubles in size (about 1 hour).
• Lightly oil a large baking sheet or tray. Transfer the dough onto the tray and stretch it out gently using oiled hands.
• Distribute the cheese and chopped green onions evenly over the surface.
  
• In a small bowl, mix the za’atar and sumac with a bit of olive oil (optional, but enhances flavor). Drizzle or brush this mixture over the dough. Press everything in slightly with your fingers.
• Bake at 180°C (350°F) for about 30 minutes, or until the focaccia is golden and cooked through.
• Let it cool slightly before slicing. Serve warm or at room temperature.

Enjoy!

• Knead a soft dough from the dough ingredients. If the dough is too dry, a tablespoon of cold water may help. Chill for 30 minutes.
• Roll out the dough on a clean surface until you get a thin sheet of approx. 5 mm (1/5 of an inch).
• Transfer the rolled-out dough into a greased or parchment-lined tart pan or pie dish. Prick the base with a fork. You can also place parchment paper and baking weights (or dried beans) on the dough to prevent puffing.
• Pre-bake the dough for 10 minutes at 180 °C/356 °F.
• Remove the partially baked crust from the oven and place the spinach and chopped green onion/scallions on top.
• Mix the eggs, cream, seasonings, and cheese in a bowl.
• Pour the egg mixture over the spinach.
• If you're using frozen spinach, it should be thawed and squeezed dry to avoid excess moisture. Fresh spinach can be lightly sauteed or wilted before adding to prevent wateriness.
• Bake for 45 minutes at 180°C/356°F or until the filling has a firm consistency and a golden crust. Make sure to check at 35 minutes to prevent overcooking.
• Allow to cool for 10-15 minutes before slicing and enjoy with salad or your favorite sauce.
• It can be refrigerated for up to 3 days.

• Roll out the puff pastry sheet, stretching it out with a rolling pin so it is as thin as possible.
• In a bowl, crumble or grate the cheese and mix with one egg, the spinach, and finely chopped onion. Add the salt and mix.
• Spread the filling onto the sheet of dough. Be sure to leave 2-3 cm ( about 1 inch) from the edge unfilled.
• In the middle, form a "nest" using a spoon and crack an egg into it (as in the picture). For a well cooked and firm egg, you can add it right from the beginning, for a runny yolk you can add it in the last 10 minutes of baking.
  
• Fold the edges over the spinach filling. Brush the edges with egg wash and optionally sprinkle with sesame seeds – poppy or sunflower seeds work just as well.
• Bake for 30-35 minutes at 180 °C/356 °F or until the edges turn golden and crispy and the filling starts to firm.

• Heat the milk to 37° C/100° F. Add the yeast and sugar, stir gently, and let it foam (about 10 minutes).
• Place the milk and yeast mixture in the bowl of a food processor. Add the softened butter, eggs, flavorings, and flour.
• Knead the dough for 5-7 minutes or until it becomes elastic, homogeneous and pulls away from the sides of the bowl.
• Cover the bowl of dough with plastic wrap and allow it to rise for an hour or until it doubles in volume.
• Then, roll out the dough into a 40x60cm (16×24") sheet.
• Spread the pistachio cream on half of the sheet, then sprinkle with white chocolate.
• Fold the other half of the sheet over the pistachio and white chocolate cream and cut the dough into ~3cm/ ~1 inch thick strips.
  
• Twist each strip of dough, then roll it on your fingers as in the pictures below.
  
• Place the rolls on a tray lined with parchment paper, 4-5 cm (1 ½ – 2 inches) apart. Let rise for 30 minutes while preheating oven to 180°C (356°F).
• Brush the rolls with egg wash and bake for 40-45 minutes.
• Heat sugar and water until dissolved, or mix honey with hot water. Brush syrup over warm rolls and sprinkle with pistachios. Enjoy!

For the zucchini bread:

• Grate the zucchini, sprinkle the salt and set aside for 20 minutes and then squeeze out the excess liquid.
• In a food processor, place the sour cream, eggs, melted butter, yogurt and half the grated zucchini. Blend until smooth.
• Pour the mix in a bowl and add the flour, baking powder, baking soda and spices. Mix just until the dough starts to come together then add the crumbled feta cheese, grated parmesan, chopped chickpeas and the remaining grated zucchini.
• Continue mixing until the dough forms but don’t over mix. It should be slightly sticky. Place in a loaf tin lined with parchment paper and brush the top with heavy cream or melted butter.
• Bake in a preheated oven at 180° C/356° F for 50 minutes to 1 hour. Cool completely before serving.

For the garlic labneh:

• In a bowl, mix together the yogurt and salt. Place a cheese cloth over a strainer and put the strainer over a bowl large enough to collect the strained liquid. Pour the yogurt into the cheese cloth and leave in the fridge at least overnight, preferably 24-48 hours.
• When ready, add the garlic and serve with the zucchini bread.

• Mix the yeast, sugar and warm milk and let it activate for 10 minutes.
• Put the flour in a bowl and mix with the milk, yeast and sugar.
• Add 2 eggs, yogurt and oil.
• Knead until the dough becomes homogeneous (it will still be soft and slightly sticky).
• Cover and let the dough rise for about an hour.
• Knead again for about 2-3 minutes and cover to let the dough rise for another 30 minutes.
• Once it has risen for the second time, roll the soft dough out lightly with your hands on a well dusted surface, or use a rolling pin (the dough will still be quite soft, but will be easier to handle with the flour). You should end up with a 1-1.5cm (1/3-1/2 inch) thick sheet.
• Spread your favorite pesto sauce, either basil or ramps, over the entire surface of the dough and gently level with a spoon. Then roll it up tightly from one end to the other.
  
• Using a sharp knife cut the rolled dough in 2 lengthwise, as in the picture below.
  
• Then braid the two halves around one another.
  
• Quickly transfer to a loaf pan lined with parchment paper and let it rise in the pan for another 30 minutes. Meanwhile preheat the oven to 170°C/340°F.
• Once the dough has risen in the pan, brush all over with the last beaten egg. Bake for about 1 hour at 170°C/340°F or until the babka has risen, become firm, and has a firm brown crust on the surface.
• Leave to completely cool before slicing. You can keep it fresh tightly wrapped in plastic wrap, wax paper or aluminum foil.

• Preheat the oven to 180°C/356°F.
• Place the sheet of puff pastry onto a baking sheet greased with olive oil (you can roll it out a bit more with a rolling pin if you want to make it thinner).
• Chop the vegetables finely (just one zucchini, keep the second one for decoration) and place them on the pastry sheet.
  
• In a bowl, mix the eggs and yogurt/cream. Pour the mixture over the vegetables.
  
• Top with diced or grated cheese and thin slices of the second zucchini.
• Bake for 30-40 minutes at 180°C/356°F or until the edges turn brown and the mixture inside becomes firm and golden.
  
• Enjoy with a fresh salad or your favorite sauce.

• Preheat the oven to 180 °C/356 °F, no fan.
• Cut the broccoli into florets and steam for 2-3 minutes.
• Place the flour and diced butter in a bowl.
• Rub the butter and flour with your fingers until you get a crumbly consistency, add the salt and water, shape into a ball, and chill for a few minutes.
• Roll out the dough into a 0.5 cm (1/5th of an inch) thick sheet and transfer to a tart pan with a removable bottom (24-26 cm/9½-10 inch in diameter). Prick the dough with a fork.
• Place the broccoli florets on top and then the chopped smoked salmon.
• Whisk the eggs with the milk, salt and pepper and pour into the pan.
• Grate the mozzarella and sprinkle over the tart.
• Cover the tart with aluminum foil and bake for 45 minutes. Remove the foil for the last 15 minutes.
• Serve the tart warm or cold! Enjoy!

For the base:

• Mash the cooked sweet potato with a fork in a bowl. Add the remaining ingredients for the base and mix well with a spoon.
• Wearing disposable gloves, spread the mixture on the bottom and sides of a 24 cm (9 ½-inch) round tart tin with a detachable base. Transfer to the freezer for 2 hours.
• Preheat the oven to 180°C/356° F, fan.
• Bake the base for 20 minutes. When it is ready, brush it with the diluted yolk and bake for another 10 minutes. Once ready, set aside.

For the filling:

• Put all the filling ingredients in a bowl and mix well with a hand whisk until the mixture is homogeneous. Pour the filling onto the baked base and sprinkle with cheddar and parmesan.
• Lower the oven temperature to 160° C/320° F, fan, and bake for 35-40 minutes.
• When ready, allow to cool, remove from the tray, and serve.

• Preheat the oven to 180°C/356° F on the fan setting.
• Place the cauliflower on an oven tray, season with salt, pepper, curry powder, and olive oil. Mix well and bake for 20 minutes. Set aside.
• Melt the butter in a saucepan over medium heat, then stir in the flour. Slowly pour in the milk, mixing continuously to achieve a smooth consistency and prevent lumps.
• When the sauce has thickened, remove from the heat and add the salt, pepper, cheddar cheese, mustard, and garlic. Mix well.
• Grease a 24 cm (9 ½-inch) round springform cake pan and place a sheet of phyllo pastry on the bottom. Coat it well with sunflower oil. Repeat with the rest of the sheets of pastry, arranging them in a criss-cross fashion..
• Pour half the cream into the baking pan, place the cauliflower on top, pour in the remaining cream, fold the pastry layer over the top, and bake for 20-25 minutes.
• Serve the cauliflower pie warm.