• Preheat the oven to 180°C (356°F).
• In a small bowl, combine kefir and semolina. Let sit at room temperature for 15–20 minutes to soften.
• Separate the egg yolks from whites. In a large bowl, mix farmer’s cheese, sour cream, yolks, lemon zest, vanilla extract, and salt. Blend with an immersion blender until smooth and creamy.
• Add the kefir-soaked semolina and mix well. Sift the cornstarch and baking powder into the cheese mixture and stir until combined.
• Fold in the dried fruits, if using. I used dried apricots and bananas.
• In a separate bowl, beat the egg whites until soft peaks form, gradually adding the sugar. Continue beating until stiff peaks form.
• Gently fold the whipped egg whites into the cheese mixture using a spatula. Grease a baking pan with butter. Pour in the batter and smooth the top. Sprinkle with almond flakes or decorate with berries, if desired.
• Bake for 45–50 minutes, without opening the oven, until lightly golden. The casserole will puff up while baking.
• Allow to cool in the pan before removing. Serve warm or chilled, with sour cream and berries. Enjoy!

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 nuts and carrots:

• Finely grate the carrots. Chop the walnuts and toast them in a dry skillet until fragrant. Transfer to a bowl, immediately add the butter and salt, stir well, and let cool.

Make the batter:

• In a large bowl, beat the eggs and sugar together until a thick, pale foam forms. Slowly pour in the oil in a thin stream while continuing to beat.
• In a separate bowl, sift together the flour, baking soda, and baking powder to prevent lumps. Gradually add the dry ingredients to the egg mixture. Add the orange zest, and if the batter feels too thick, stir in a bit of orange juice.
• Fold in the grated carrots and toasted walnuts, mixing until evenly combined.

Bake the cake layers:

• Divide the batter into three equal portions (approximately 530 g or 1.1 lbs each). Baking in separate layers ensures even cooking, as this is a dense batter.
• If you're the lucky owner of three identical cake pans, bake all at once. Otherwise, bake the layers one at a time in a greased and lined 8- or 9-inch round pan at 180°C (350°F) for about 25 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool completely.

Prepare the frosting:

• Beat the softened butter with the powdered sugar until fully combined and smooth. Add the mascarpone and cream cheese, then beat until light and fluffy.

Assemble the cake:

• Spread a generous layer of cream on each cake layer and decorate the cake as desired.
• Let the cake sit in the fridge for 2 hours to absorb the flavors. Enjoy!

• 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.

Make the Sponge Cake:

• Preheat the oven to 180°C (356°F).
• Beat the eggs with the sugar until light and fluffy. Gradually add the softened butter.
• In a separate bowl, mix the flour with baking powder, then add to the egg mixture. Beat on low speed until just combined.
• Pour the batter into an 18 cm (7-inch) ring mold and bake for 10–15 minutes, or until golden and set. Let cool completely.
• Once cooled, remove from the mold and carefully slice the sponge into two even layers.

Prepare the Soaking Syrup:

• Mix the cream (or milk), condensed milk, and Baileys together.
• Place the first sponge layer into a 20–23 cm (8–9 inch) ring mold or adjustable cake ring (the sponge should be slightly smaller than the mold). Soak it with half the syrup.

Make the Mousse:

• In a bowl, beat the softened butter with condensed milk until smooth.
• Dissolve the instant coffee in 2–3 tbsp hot water; set aside.
• In a small saucepan, combine the sugar and water. Bring to a boil, then reduce heat and simmer for 11 minutes. Meanwhile, soak the gelatin in cold water to bloom.
• After 11 minutes, begin whipping the egg whites to stiff peaks. Continue simmering the syrup for another 6–7 minutes, or until it bubbles vigorously (total cooking time ~18 minutes).
• Slowly pour the hot syrup into the whipped egg whites while continuing to beat on high speed. Continue whipping until the meringue cools slightly.
• Melt the bloomed gelatin and add it to the meringue while mixing on low speed.
• Gradually fold the butter-condensed milk mixture into the meringue.
• Divide the mousse mixture into two portions. Add the dissolved coffee to one half and stir to combine.

Assemble the Cake:

• Pour the coffee-flavored mousse over the soaked sponge layer in the mold. Refrigerate for 10–15 minutes, or until set.
• Place the second sponge layer on top, soak with the remaining syrup, and pour over the plain white mousse. Refrigerate for 3–4 hours, or until fully set.

For the Glaze:

• Break the chocolate into pieces and combine with butter in a heatproof bowl. Melt over a water bath (or gently in the microwave).
• Stir in the heavy cream until smooth. Let the glaze cool slightly before using.

Finish the Cake:

• Remove the chilled cake from the mold. Pour the glaze over the top, allowing it to drip slightly down the sides. Decorate as desired.

• Grate the cold butter into a bowl with the sifted flour. Mix and rub together with your hands until the mixture resembles coarse crumbs.
• Add the powdered sugar, egg, and a pinch of salt. Knead quickly until a dough forms, adding ice water if needed.
• Place the dough in a plastic bag and refrigerate for 1–2 hours.
• Roll out the chilled dough and press it into a 22–24 cm (8–9 inch) springform pan or pie dish. Shape the edges and prick the base with a fork. Return to the refrigerator while preparing the filling.
• For the filling, combine the farmer’s cheese, sour cream, eggs, sugar, salt, and vanilla extract. Add the cornstarch and blend with an immersion blender until smooth.
• Spread the raspberries evenly over the crust, then pour in the filling. Arrange the sliced apricots on top.
• Bake in a preheated oven at 180°C (350°F) for 45–50 minutes.
• Allow the pie to cool completely, then refrigerate until set before serving.

• Cook the rice until tender, then let it cool.
• Heat some vegetable oil in a pan. Sauté the chopped onions until translucent, then add the grated carrots. Cook until softened.
• Stir in 2 tablespoons of tomato paste and cook for 1–2 more minutes.
• In a large bowl, combine the ground meat, cooked rice, and ⅔ of the sautéed vegetables. Optionally, add chopped tomatoes, minced garlic, and herbs.

  Season with salt, pepper, and your favorite spices. Mix well.
• Wash the bell peppers, slice off the tops, and remove seeds and membranes. Stuff each pepper with the meat mixture.
• Lightly oil a heavy-bottomed pot and arrange the stuffed peppers upright.
• For the sauce, mix 2 tablespoons of tomato paste with 4 tablespoons of sour cream and the cooled water. Add salt and pepper to taste, and pour over the peppers. Add the remaining sautéed vegetables on top.

  Cover with a lid and simmer on low heat for 1.5-2 hours. The peppers should become soft and the filling fully cooked.
• Serve the stuffed peppers with sour cream.

• Wash the strawberries, remove the stems, and blend them into a smooth puree using a blender or food processor.
• Transfer the puree to a saucepan, add sugar and lemon juice, and bring to a boil. Simmer for 2-3 minutes, then let cool completely.
• For the cream, combine cold mascarpone and cold heavy cream. Add powdered sugar and vanilla extract, then beat with a mixer until fluffy. The mixture will be liquid at first but will thicken and become airy as you beat it.
• Dip the biscuits in the cooled strawberry sauce and place them in a single layer in a 25×20 cm / 10×8 inch baking dish.
• Spread a layer of cream over the biscuits, then add another layer of soaked savoiardi.
• Finish with a thin layer of cream on top. Use a piping bag to decorate with the remaining cream.
• Refrigerate for a few hours to allow the flavors to meld.
• Decorate with fresh strawberries and serve.

• Place the meat in a large pot, cover with water, and bring to a boil. Skim off any foam that forms. Add bay leaves and peppercorns, then simmer until the meat is tender.
• Add diced potatoes to the pot and cook for 10 minutes.
• In a separate pan, sauté the grated carrot and chopped onion in a bit of vegetable oil until soft. Add to the soup.
• Toward the end of cooking, stir in the chopped sorrel, fresh herbs (parsley, dill, and green onions), and diced hard-boiled eggs.
• Season with salt and pepper to taste. Let the soup sit for 15–20 minutes before serving to allow the flavors to meld.
• Serve hot with bread, sour cream, and fresh herbs.
• Enjoy!

Make the Almond Sponge Cake:

• Preheat the oven to 160°C (320°F). Grease a 20 cm (8-inch) cake mold and dust it lightly with powdered sugar.
• Sift almond flour and powdered sugar together.
• In a clean bowl, beat the egg whites until stiff peaks form, gradually adding the 50 g (1/4 cup) of granulated sugar.
• Gently fold the sifted almond flour mixture into the beaten egg whites using a spatula.
• Pour the batter into the prepared mold and smooth the surface. Sprinkle a little extra powdered sugar on top—this will help keep the cake soft inside and slightly crisp outside.
• Bake for 20 minutes or until lightly golden. Let the cake cool completely before removing it from the mold.

Prepare the Yogurt Mousse:

• Soak the gelatin in 50 ml of water and let it bloom for 5–10 minutes.
• Heat 250 ml (1 cup) of the heavy cream in a small saucepan. Add the bloomed gelatin and stir until completely dissolved. Let cool to room temperature.
• In a separate bowl, whip the remaining 250 ml of heavy cream with the powdered sugar and vanilla extract until soft peaks form.
• Add the Greek yogurt and gently fold to maintain the mousse's light texture.
• Pour in the cooled gelatin mixture and fold until fully incorporated.
• Place the almond sponge cake back into the cleaned mold or a cake ring. Pour the mousse over the cake, cover with plastic wrap, and refrigerate for at least 50 minutes or until set.

Make the Orange Jelly:

• Combine the orange juice, powdered sugar, and gelatin in a small saucepan.
• Heat gently over low heat until the gelatin is fully dissolved. Remove from heat and allow to cool completely.

Assemble the Cake:

• Once the mousse has set, arrange the peach slices on top.
• Gently pour the cooled orange jelly over the fruit.
• Refrigerate the entire cake for at least 1 hour, or until the jelly layer is firm.

Preparing the pastry:

• In a large bowl, sift the flour with a pinch of salt. Add the cold, cubed butter and use a knife or pastry cutter to cut the butter into the flour until it resembles fine crumbs. (Alternatively, use a food processor.)
• Add the two egg yolks and knead the dough quickly. It should result in a thick, crumbly mixture that sticks together easily. If the dough is too dry, gradually add 1-3 tablespoons of ice-cold water until it comes together.
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 2 hours.
• Roll out the chilled dough to a thickness of 3-5 mm (about 1/8 inch) and a diameter larger than your tart pan. Place it in the tart pan, pressing it into the bottom and sides. Prick the base with a fork, then refrigerate for 30 minutes.
• Preheat the oven to 180°C (350°F). Bake the pastry for 15-20 minutes, or until golden brown. Set aside to cool slightly while you prepare the lemon filling.

Preparing the lemon filling:

• In a medium bowl, lightly whisk the eggs with the sugar until combined.
• Add the cream and condensed milk, whisking until smooth. Finally, add the freshly squeezed lemon juice and whisk again until fully incorporated.
• Pour the lemon filling into the warm pastry base. Reduce the oven temperature to 170°C (340°F) and bake for 25-30 minutes, or until the filling is set but slightly jiggly in the center.
• Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours for the best texture.

Preparing the Italian Meringue:

• In a small saucepan, combine the sugar and water. Heat over medium heat and bring to a boil. Reduce heat and let it simmer for 5-6 minutes, or until it reaches 110°C (230°F) on a candy thermometer.
• While the syrup is heating, beat the egg whites in a clean, grease-free bowl until soft peaks form.
• With the mixer running at medium speed, carefully pour the hot sugar syrup in a thin, steady stream into the beaten egg whites.
• Continue beating until the meringue cools to room temperature and forms stiff, glossy peaks.

Assembling the Pie:

• Decorate: Spread the Italian meringue over the cooled lemon filling, creating swirls or peaks as desired.
• Use a kitchen blowtorch to lightly toast the meringue until golden.
• Slice and serve your beautiful lemon meringue pie.

• In a small bowl, mix the kefir with the water.
• In a large bowl, whisk the egg with a fork, then stir in the kefir-water mixture.
• Sift the flour together with a pinch of salt. Gradually add the flour to the wet mixture, first mixing with a fork, then kneading by hand.
• Note: The dough will feel stiff—don’t worry! Knead it for 5–10 minutes until smooth. Shape it into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for 40 minutes. This step is essential, as the dough will become softer and easier to work with.
• After resting, cut off a small portion of dough and keep the rest wrapped. Lightly flour your work surface and roll out the dough thinly. Use a glass to cut out circles, and re-wrap the scraps between batches to prevent drying out. (Tip: Use as little flour as possible when rolling—just enough to prevent sticking.)
• To assemble: Place a few blueberries in the center of each dough circle, sprinkle with sugar, and fold the dough over. Pinch the edges tightly to seal and form dumplings. Prepare all the dumplings this way.
• Arrange the dumplings on a floured board, making sure they don’t touch.

  If you want to enjoy the dumplings later you can freeze them at this point: place the board in the freezer for 2–3 hours, then transfer the frozen dumplings to a sealed bag for storage.
• To cook: Bring a large pot of salted water to a boil. Reduce to a simmer and add the dumplings. Once they float to the surface, cook for another 2–3 minutes. Remove with a slotted spoon.
• Serve warm, sprinkled with sugar and a generous dollop of fresh sour cream.
• Enjoy!