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.

• In a stand mixer fitted with the dough hook, combine semolina, flour, water, melted butter, sunflower oil, and salt. Mix on medium speed until a smooth, elastic dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
• Turn the dough out onto a greased surface and divide it into 8 equal portions.
• Working with one portion at a time, grease your hands and the work surface with sunflower oil. Flatten the dough into a thin circle (about 20 cm / 8 inches in diameter).
• Fold the dough like an envelope and transfer it to a baking tray lined with parchment paper. Repeat this process for the remaining dough pieces.
• Cover the tray with plastic wrap and let the squares rest for another 15 minutes.
• Lightly grease the surface again. Take one square and gently stretch it into a thin rectangle (about 20×15 cm / 8×6 inches). Repeat with all the dough pieces.
• Heat a nonstick pan over medium heat. Lightly grease with sunflower oil if needed. Cook each pancake for 1–2 minutes per side, or until golden brown with darker spots.
• Serve the Moroccan pancakes with butter and jam, or with any other topping you prefer.

• 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!

• Soaking the Lentils: Place the lentils in a bowl with water and let them soak for at least 4 hours or overnight. This step softens them and helps achieve a crispier texture after baking.
• Blending: Drain the lentils very well and blend them with salt and your preferred spices until you get a smooth paste.

  Add a little water if needed to reach the consistency of a thick pancake batter. The batter should be smooth but not too watery.
• Cooking: Heat a non-stick pan and pour a thin layer of the lentil batter, just like making a crepe. Cook on both sides until firm.

  Make sure the heat is medium-low so the crepes cook through without burning. You may need light oiling if your pan isn’t super non-stick.
• Cutting & Baking: Let the lentil “crepes” cool slightly, then cut them into squares or triangles.

  Arrange them on a baking tray lined with parchment paper and bake at 180°C (350°F) for 10-15 minutes until crispy. Flip halfway through for even crispiness.

  You can also use an air fryer for a quicker result. Set the air fryer at 200°C (390°F) and cook for 8-10 minutes.

Prepare the batter:

• In a large bowl, mix together the eggs, yogurt, grated or crumbled cheese, salt, baking powder, flour, and oil until a smooth, homogeneous batter forms.
• Divide the mixture evenly into two bowls—one for the white layer and one for the green layer

Prepare the green layer:

• Blend the spinach, water, and flour in a blender or food processor until smooth.
• Stir the spinach mixture into one of the bowls of batter until fully incorporated.

Assemble the loaf:

• Preheat the oven to 180°C (356°F).
• Line a loaf tin with parchment paper.
• Pour half of the spinach batter into the prepared tin, followed by half of the white batter.
• Repeat the layering process with the remaining batter.

Bake:

• Bake for 40-45 minutes, or until the loaf rises, cracks slightly on the surface, and a toothpick inserted in the center comes out clean.

Cool & Serve:

• Let the loaf cool completely before slicing. Serve as a savory snack, appetizer or side dish.

• In a large bowl, mix the flour, salt, yeast, and 1 egg.
• Add the melted, but not hot, butter.
• Crumble the cheese and mix with the other ingredients.
• Knead until you get a homogeneous dough.
• Preheat the oven to 200 °C/390 °F and line a baking sheet with parchment paper.
• Roll out the dough into a 1cm (~1/3 inch) thick sheet. Then cut the pretzels using a pretzel cookie cutter or mold, or by cutting long strips and shape the pretzels by hand.
• Top each pretzel with egg wash, sesame seeds and optionally add extra grated cheese. Bake at 200°C/390°F for 8-9 minutes or until golden brown.
• You can store them in a glass jar or zip lock bag after cooling.

• 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!

• Use a sharp knife to remove the casing from the sausages and finely chop the meat inside.
• In a large bowl, combine the sausage meat, pepper, apple sauce, and sage leaves. Mix well.
• Transfer the mixture to a piping bag.
• Place a sheet of puff pastry on your work surface with the long side facing you.
• Spread half of the sausage mixture down the center of the pastry and brush the surface with the egg yolk.
• Fold the bottom part of the pastry over the sausage mixture, pressing firmly to seal. Trim any excess dough.
• Cut the rolled pastry into 9 equal pieces and press the edges with a fork to seal.
• Brush the tops with egg yolk and sprinkle with poppy seeds.
• Repeat the process with the second sheet of puff pastry.
• Place the rolls in the air fryer and bake at 180°C/356°F for 20 minutes. Alternatively, you can bake the rolls in the oven.

For the chocolate bites:

• In a bowl, combine the yogurt, almonds, blueberries, shredded coconut, and honey, mixing with a spatula or spoon.
• Line a baking tray with parchment paper, take 1 tablespoon of the mixture, and place it on the tray.
• Repeat this process for the remaining mixture and place the tray in the freezer for 3 hours.

For the chocolate coating:

• In a bowl, combine the chocolate and sunflower oil, cover with plastic wrap, and melt in the microwave. Alternatively, melt the chocolate using a double boiler.

For the assembly:

• Remove the chocolate bites from the freezer and dip them in the melted chocolate.
• Place them back on the tray and let them sit until the chocolate hardens.
• Serve the chocolate bites immediately.

• Soak the lentils in a bowl for 12 hours.
• Preheat the oven to 170°C/340°F, on convection mode.
• In a food processor, blend the lentils with the water, paprika, salt, and pepper. Transfer the mixture to a bowl, add the cornmeal and cornstarch, and mix until a pliable dough forms.
• Take 40 g (1 ½ oz) of the dough and shape it into a ball. Press gently in the center, place a piece of mozzarella inside, and reshape it into a ball. Roll the croquette in a small bowl with sesame seeds until completely coated, then place it on a baking sheet lined with parchment paper. Repeat the process for the remaining croquettes.
• Bake in the oven for 15-20 minutes, let them cool slightly, and serve.

• Sift the flour, salt, baking powder, baking soda, and cumin together in a bowl.
• Once sifted, stir in the oregano and basil. Add the cold butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Alternatively, you could use a food processor on pulse for this step.
• Mix together the pumpkin purée and buttermilk, and using a fork, incorporate it into the flour mix taking care not to overmix.
• Once the dough comes together, place it in the refrigerator for about 30 minutes.
• Meanwhile, chop the sundried tomatoes into a fine paste. You might need 1-2 teaspoons of olive oil to get a smooth consistency. Set aside.
• Remove the dough from the fridge and place it on a lightly floured surface.
• Using a rolling pin, roll the dough into a rectangle ½ inch (~1 ½ cm) thick. Spread the sundried tomato paste over the dough and sprinkle with walnuts.
• Starting at one end, roll the dough into a log and the cut in 8 equal pieces.
• Place the pieces in a deep baking dish lined with parchment paper (an 8- or 9-inch or 20 cm cake tin does the job well), brush the top with heavy cream and bake in a preheated oven at 220° C/430° F for about 18-20 minutes.