• In a blender or food processor, combine the chickpeas, roasted red peppers, garlic, tahini, salt, lemon juice, and water (or aquafaba). Blend until smooth and creamy. Add a little more water if needed to adjust the consistency.
• Transfer the hummus to a serving bowl or plate. Use the back of a spoon to create swirls or small wells on the surface.
• Drizzle olive oil into the indentations and sprinkle with sweet paprika.
• Serve with fresh vegetables, pita bread, or crackers.
• Optional: For added flavor, blend in fresh basil, an extra roasted pepper, sun-dried tomatoes, turmeric, or chili flakes for a spicy kick.

Activate the yeast

• In a bowl, dissolve the dry yeast and sugar in the warm water. Let it sit for 5–10 minutes until it begins to foam.

Make the dough

• Pour the yeast mixture over the flour, add salt and olive oil, and knead the dough until smooth and elastic (this takes about 8–10 minutes if you knead by hand or 5 if using a dough hook).

  Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour).

Shape the boats

• Once the dough has risen, divide it into 4 equal portions and roll each portion into a long strip.
• Place the dough strips on a baking sheet lined with parchment paper (you can bake 2 at a time on a standard baking sheet).
• Spread a generous layer of shredded cheese over each dough strip.
• Fold the long edges inwards and pinch the ends together to create a boat shape.

Fill and garnish

• Crack an egg into the center of each boat. Scatter cooked chickpeas around the egg.
• Brush the folded edges of the dough with a beaten egg and sprinkle with chopped fresh herbs.
• Bake at 220°C (430°F) for 15-20 minutes, or until the dough has risen and turned golden, and the eggs are fully cooked.
• Enjoy your Khachapuri warm, served with your favorite sauce or a simple salad.

• 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!

• Boil & Prep the Potatoes: Boil the peeled potatoes until fork-tender, then drain and let them cool slightly before cutting them into cubes.
• Prepare the Dressing: In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper until smooth. Add optional oregano and garlic powder if desired.
• Assemble the Salad: In a large mixing bowl, combine the potatoes, chickpeas, eggs, onion, bell pepper, pickles, and olives.
• Toss & Serve: Pour the dressing over the salad and mix gently to coat all ingredients. Garnish with chopped fresh dill and serve at room temperature or chilled.
• If you want it extra refreshing, let it sit in the fridge for a few minutes before serving.

• Cook the pasta in boiling water until slightly undercooked (al dente), as it will continue to cook in the oven. Drain well.
• In a large bowl, whisk the eggs separately, then mix in the melted butter, paprika, and optional seasonings.
  
• Combine everything: Add the pasta and crumbled goat cheese, stirring until fully coated.
• Transfer the mixture to a baking dish lined with parchment paper (or a buttered baking dish).
• Bake at 180°C (356°F) for about 30 minutes or until the top forms a crispy golden crust.
• Slice, garnish as desired, and serve warm—best enjoyed with a glass of dry white wine!

• Preheat the oven to 170°C (340°F) (top & bottom heat, no fan). Line a 20×30 cm (8×12 inch) baking pan with parchment paper.
• Whisk together the butter and sugar until smooth. Add the eggs one at a time, mixing well after each.
• Gradually mix in the melted chocolate until fully incorporated.
• In a separate bowl, whisk together the flour, baking powder, salt, and instant coffee.
• Gently fold the dry ingredients into the chocolate mixture until a smooth batter forms.
• Pour the batter into the prepared pan and spread evenly.
• Bake for about 30 minutes, or until the surface develops small cracks and a toothpick inserted into the center comes out with a few moist crumbs.
• Right after removing the brownies from the oven, sprinkle the chocolate chips on top, let them melt, then spread them evenly with a spatula.
  
• Cool, slice, and enjoy!

• Cook the pasta according to the package instructions, then drain and let it cool completely.
• Once cooled, toss the pasta with the diced tomatoes, mozzarella, and pesto until well combined.
• For extra flavor, garnish with fresh basil, a drizzle of balsamic vinegar, or a pinch of chili flakes if you like a bit of heat.
• Enjoy!

• Prepare the Halloumi: Slice the halloumi into ½-inch (1 cm) thick strips to ensure even grilling.
• Grill the Halloumi: Heat a dry grill pan over medium heat. Grill halloumi 1-2 minutes per side until golden brown. (If preferred, use a light drizzle of olive oil.)
• Make the Vinaigrette: Whisk together orange juice, olive oil, smoked paprika, Dijon (if using), salt, and pepper until smooth.
• Toast the pistachios. Lightly toast the pistachios in a dry pan for 1-2 minutes which enhances their nutty flavor.
• Assemble the Dish: Arrange the grilled halloumi on a serving plate and generously drizzle with the orange vinaigrette.
• Final Touch: Sprinkle with crushed or whole pistachios and garnish with fresh oregano leaves for extra flavor and freshness.

• 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.

• Peel the eggs and carefully cut a small “cap” off the top. If the eggs don’t sit upright, trim a thin slice (1–2 mm) from the bottom to create a flat base.
• Remove the yolks and mix them in a bowl with mayonnaise and herbed cream cheese until smooth and creamy.
• Transfer the filling into a piping bag (or a plastic bag with the tip cut off) and fill the eggs. You can smooth the surface using a damp fingertip.
• Create the chicks’ eyes by pressing two black peppercorns into each filled egg.
• Cut small triangles from the carrot slices and place them as the chicks’ beaks.
• Gently place the egg “caps” back on top of the filling.
• Sprinkle finely chopped green onion around the eggs to resemble grass for decoration.
• 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.

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.