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.

• 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.

• 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.

• 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 dough:

• In a large bowl, combine the flour, salt, and butter. Wearing disposable gloves, start rubbing the butter into the flour between your fingers until the mixture resembles breadcrumbs.
• Add the egg and knead until a smooth dough forms.
• Shape the dough into a disc, wrap it in cling film, and refrigerate for 1 hour.
• Preheat the oven to 160° C/320° F, on convection mode.
• Place two sheets of parchment paper on your work surface, sprinkle with a little flour, and roll out the dough between them with a rolling pin. If the dough sticks, sprinkle with a bit more flour.
• Butter and flour a 25 cm (10 inch) round tart pan with a removable base. Press the dough into the pan, making sure it adheres to the bottom and sides. Trim any excess dough with a knife.
• Prick the bottom of the pastry all over with a fork, cover with a sheet of parchment paper, and fill it with rice or beans to weigh it down and prevent the pastry from puffing up while baking.
• Bake in the oven for 30 minutes, then remove the parchment paper and beans. Brush the tart with the egg wash and bake again until golden brown.

For the filling:

• Heat a deep skillet over medium to high heat, add 1 tablespoon of olive oil and the bacon, and sauté for 2 minutes on each side until nicely colored.
• Add the mushrooms, stir, and sauté for another 2-3 minutes. Then, remove the skillet from the heat, add the parsley, paprika, and chives, mix well, and spread the mixture evenly over the tart base.
• In a bowl, combine the milk, heavy cream, eggs, and Parmesan cheese, seasoning with salt and pepper. Whisk well until the mixture is smooth, then pour it over the tart.
• For the tart:
• Transfer the tart to the oven, carefully pour the mixture over the top, and bake for 1.5 hours, until golden brown.
• Remove the carbonara tart from the oven, let it cool slightly, cut into pieces, and serve.

• Use a food processor to knead the dough; it's the easiest way to make unleavened dough in my opinion! Put the dry ingredients (all-purpose flour, corn flour, salt and baking powder) in the bowl of the food processor and process for a few seconds to mix well!
• Then add the diced cold butter, beaten egg, and cream cheese, then process all the ingredients at maximum speed until a compact ball of dough forms!
• Wrap the dough in plastic wrap and refrigerate for half an hour, or, if you're in a hurry, a quarter hour in the freezer!
• Place the cold dough on a floured board and roll it out into a 0.5-0.7 cm (~1/4 inch) thick sheet and cut out circles slightly larger than the pans you are using to bake the mini-tarts.
• Lightly butter the tart pans and line them with the circles of dough, pressing the dough against the side of the pans with your fingers, then prick the dough in places with a fork.
• Put the mini tarts in the fridge for 10 minutes, while the oven heats up to 190°C/375° F.
• Bake the dough for 10 minutes, then remove it from the oven. Fill the tartlets with slices of Gorgonzola cheese, and top with slices of pear.
• Brush the pear slices with some melted butter. Finally, sprinkle over a few chili flakes and some red pepper, then return the tartlets to the oven for another 10 minutes or until the shells are golden brown and the gorgonzola cheese is bubbling.
• Serve hot or cold decorated with small sprigs of rosemary!

• 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.

For the dough:

• In a large bowl, add the flour, salt and butter. Wearing disposable gloves, we begin to rub the butter with the flour with our fingers, until the mixture looks like crumbs.
• Add the water, 1 egg yolk and knead until you create a smooth dough.
• Shape the dough into a disc, wrap it in plastic wrap and put it in the refrigerator for 1 hour.
• Preheat the oven to 160°C ( 320°F) in fan mode.
• Place 2 sheets of parchment paper on a workbench and sprinkle with flour. Using a rolling pin, roll out the dough between the parchment paper sheets. If the dough sticks, sprinkle it with a little more flour.
• Grease with butter and flour a round tart pan, 26 cm (10 inches) in diameter, with a removable bottom. Spread the dough into the tart pan, pressing it well, so that it sticks to the bottom and sides of the pan.
• Pierce the bottom of the tart with a fork in many places. Cover the dough with plastic wrap and put some weight (beans, lentils or baking weights) on it, so that the dough does not rise during baking.
• Bake for 30 minutes and remove the tart base from the oven and brush it with the yolk spread. Raise the temperature to 180°C (360 °F), bake again until golden and set the base aside.
• Lower the oven temperature to 160°C (320°F) in the fan mode.

For the filling:

• Place a small pot, with enough salted water, over high heat. Once the water starts to boil, add the broccoli and boil for about 10 minutes. Remove with a slotted spoon and move to a bowl with water and ice.
• In another bowl, add the milk, cream, eggs, parmesan cheese, graviera cheese, feta cheese, spearmint, paprika and thyme. Season with salt and pepper and mix very well with a hand whisk, until the mixture is even.
• Spread the broccoli and mushrooms over the base of the tart, place it in the oven and carefully pour the filling mixture.
• Bake the tart for 1-1 ½ hours, until golden. Set it aside to cool and serve.

For the filling:

• Place a large pan over a medium heat. Once hot, add a little olive oil and sauté the leeks until soft.
• Add the spinach and chard. Sauté until all the moisture evaporates, turn into a colander and set aside to cool.
• Once cool, put the greens in a large bowl and add the chervil, dill, kafkalithres, spearmint and semolina. Mix well with a spoon and set aside.

For the dough:

• Preheat the oven to 180 °C (360 °F).
• Mix the flour, water, vinegar and salt in a bowl. Knead until you achieve a smooth dough.
• Wrap the dough in plastic wrap and set aside for 30 minutes to rest.
• Once the dough has rested, cut it in half and sprinkle your worktop with corn flour. Take one piece of dough and begin to roll it out slightly with your hands.
• Using a rolling pin, roll the dough out till it is a few millimeters thick and 32cm (12 inches) wide. Turn the dough slightly each time you roll it out. Roll it out by first rolling the dough up on the rolling pin, then rolling it out. Repeat with the other piece of dough.
• Place one sheet of dough in a 30cm (12 inch) round baking pan, greased with olive oil. Spread the filling mixture evenly over the top and cover with the second sheet of dough.
• Press the edges together well, brush with olive oil and bake for 1 hour, until the pie is golden.
• Remove from the oven and let it cool slightly before slicing and serving.