• 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.

• Roast the vegetables: Grill the red peppers, kapia peppers, and eggplants over an open flame or under a broiler until the skins are charred. Let them cool slightly, then peel off the skins. Grind the roasted vegetables using a meat grinder or food processor.
• Sauté the onions: Heat the sunflower oil in a large heavy-bottomed pot. Add the finely chopped onions along with a tablespoon of coarse salt. Sauté over medium heat until the onions are soft and translucent.
• Combine and cook:Add the ground peppers to the onions and cook, stirring frequently, until most of the liquid has evaporated. Stir in the ground eggplants and immediately add the tomato purée. Season with salt, pepper, and bay leaves.
• Simmer: Cook the mixture over medium heat, stirring continuously, until the oil begins to separate and form bubbles on the surface.
• Jar and preserve: poon the hot zacuscă into sterilized jars and seal tightly with lids. To preserve, place a towel on the bottom of a large pot, arrange the jars on top, and add water to halfway up the jars. Cover with a damp towel and gently boil for one hour, checking the water level as needed.
• Store: Let the jars cool completely, then store them in a cool, dark place such as a pantry or cellar. Let the flavors develop for a few weeks before opening for the best taste.

• 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.

• 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!

Make the Dough

• In a large bowl, sift the flour with a pinch of salt. Make a well in the center and add the egg. Start mixing the egg with the flour using a fork.

  Combine the milk and water, and slowly add it to the flour, mixing everything together.
• Transfer the dough to a countertop and knead it.

  Note: The dough will be very stiff, but that's ok – you don’t need to worry about that. Knead for 5–10 minutes until it smooths off.
• Then, form the dough into a ball, wrap it tightly in plastic wrap, and let it sit for 1 hour at room temperature. Let the dough rest for an hour, as it will change texture and become softer and more pliable.

Prepare the Filling

• Wash and dry the strawberries. If desired, you can cut them, but it’s quicker and easier to use whole strawberries or halved ones.

Shape the Pierogi

• Cut off a small portion of dough, keeping the rest wrapped to prevent drying.

  Lightly flour the surface and roll out the dough thinly. Cut out circles using a glass or cutter, and wrap the remaining dough in plastic wrap.

  Tip: Use flour sparingly, only dusting the rolling pin and surface lightly.
• Flatten each circle slightly in your hand, place a few strawberry pieces in the center, and sprinkle with sugar.

  Fold the edges of the dough together and pinch them tightly to form a crescent or dumpling shape. Repeat with the rest of the dough.
• Place the prepared pierogi on a floured board, making sure they don’t touch each other to prevent sticking.
• Optional: You can freeze some of them and enjoy them latter. If you want to freeze them, place the board in the freezer for 2–3 hours, then transfer the pierogi to a bag for storage.

Cooking the strawberry pierogi:

• To cook the pierogi, bring a large pot of salted water to a boil. Once boiling, reduce the heat to a simmer and gently drop the pierogi into the water.

  Once they float to the surface, cook for an additional 2–3 minutes. Remove with a slotted spoon.
• Sprinkle the cooked pierogi with sugar and serve with fresh sour cream. Serve warm, though they’re also delicious cold!

• Warm the Milk: Slightly warm the milk to an optimal temperature of 37°C (100°F). If you have a thermometer, this is the ideal temperature for activating yeast. If the milk is too hot, it will kill the yeast; if too cool, it will slow the rising process. If in doubt, err on the side of cooler rather than hotter. Mix the yeast with the warm milk.
• Prepare the Dough: Using the dough hook of a planetary mixer, combine the milk and yeast mixture with the flour, oil, sugar, salt, egg white (reserve the yolk for brushing later), and vanilla essence. Mix until the dough comes together into a smooth ball.
• First Rise: Transfer the dough to a bowl greased with oil, cover it with a clean cloth or plastic wrap, and leave it to rise in a warm place for 30 minutes or until it doubles in size.
• Divide and Shape: Divide the dough into eight equal portions and shape each into a ball. Roll out each ball into a circular sheet approximately 20 cm (9 inches) in diameter and 0.5 cm (1/5 inch) thick.
• Layer with Butter: Grease each sheet lightly with soft butter and stack them on top of one another. Once stacked, flatten the layers gently with your fingers and then roll them out into a single large sheet approximately 0.5 cm (1/5 inch) thick using a rolling pin.
• Cut and Fill: Using a pizza cutter, divide the large sheet into 12 equal triangles. If adding filling, place a teaspoon of Nutella, jam, or other filling at the base of each triangle. Roll each triangle from the base to the tip to form a croissant shape, then slightly curl the edges to create the crescent. Place the croissants on a baking sheet lined with parchment paper.
• Preheat the Oven: Preheat your oven to 180°C (356°F).
• Second Rise and Egg Wash: Let the croissants rise on the baking tray in a warm place for 30 minutes. Mix the reserved egg yolk with 25 ml (1¾ tablespoons) of milk and brush the mixture over the tops of the croissants.
• Bake: Bake the croissants for 30 minutes, or until they are golden brown.
• Cool and Finish: Let the croissants cool slightly on a wire rack, then sprinkle them with powdered sugar before serving.

• In a food processor, grind the oats and flaxseeds until they form a powder. Set this mixture aside. Then, blend the mixed berries in the food processor until they turn into a smooth paste.

  If using frozen berries, let them thaw for 10-15 minutes at room temperature or microwave them for about 30 seconds to slightly soften. This ensures they blend easily and smoothly.
• In a large bowl, combine the yogurt, berry paste, and ground oats with the flaxseed powder and honey, and mix until the mixture is smooth and well blended.
• Divide the yogurt into serving bowls and garnish with blueberries, raspberries, oats, pumpkin seeds, and serve.

For the Marshmallows:

• Prepare the pan: Lightly brush a traybake pan with vegetable oil and dust it with cornstarch.
• Bloom the gelatin: In the bowl of a stand mixer, place the gelatin and ¼ cup (60 ml) of water. Let sit for about 10-15 minutes to bloom.
• Make the syrup: In a saucepan, combine the sugar, lemon juice, ½ cup (120 ml) of water, and salt. Stir until the sugar dissolves, then let it simmer without stirring. Boil on medium-high heat for about 10 minutes, or until the syrup reaches 119°C (246°F) on a kitchen thermometer.
• Tip: If you don’t have a thermometer, drop a small amount of the syrup into cold water. If it hardens immediately, the correct temperature has been reached.
• Combine the syrup and gelatin: With the mixer on low speed and using the whisk attachment, start mixing the bloomed gelatin. Slowly pour the hot syrup into the gelatin in a steady stream.
• Whip the marshmallow mixture: Increase the mixer speed to high and beat for 7-10 minutes until the mixture becomes fluffy and holds its shape. Halfway through, add the vanilla extract.
• Transfer to the pan: Work quickly, as the mixture will start to get sticky. Pour the marshmallow mixture into the prepared pan and level it with an oiled spatula.
• Top and set: Sprinkle with chopped chocolate (white, milk, or dark) or crushed candy canes. Let the marshmallows set at room temperature for at least 8 hours, or preferably overnight.

For the Hot Chocolate:

• Heat the milk: In a saucepan, heat the milk with the vanilla extract over medium-low heat.
• Prepare the cocoa paste: In a small bowl, mix the Dutch-processed cocoa powder and cornstarch. Add a few tablespoons of hot milk to the mixture and stir to form a smooth paste.
• Melt the chocolate: Add the milk chocolate and dark chocolate chips to the hot milk and stir until fully melted. Then whisk in the cocoa and cornstarch paste.
• Thicken the hot chocolate: Continue to mix over low heat until the hot chocolate thickens to your desired consistency.
• Optional espresso shot: For an adult version, stir in a shot of espresso coffee.

For the Cinnamon Rolls:

• In the bowl of a mixer, combine the flour and yeast. Start the mixer on low speed and gradually add half the warm milk.
• Add the salt and egg yolks, mixing well.
• In a small bowl, mix the remaining milk with the matcha powder to form a smooth paste, ensuring no lumps. Pour this mixture into the dough, followed by the sour cream.
• Continue mixing until the dough is smooth, elastic, and springs back when touched. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size.
• Using a rolling pin, roll the dough out into a rectangular shape on a lightly floured surface.
• Spread the cranberry jam evenly over the dough, then roll it tightly into a log, pinching the edges to seal.
• Slice the log into 12 equal pieces and place them in a buttered deep baking dish. Cover with plastic wrap and let rise for an additional 30 minutes.
• Preheat the oven to 180° C (356° F) and bake for 20-25 minutes, or until golden brown.

For the Cream Cheese Frosting:

• Blend the cream cheese, butter, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
• Spread half of the frosting over the rolls immediately after they come out of the oven, allowing it to melt and seep into the rolls. Once the rolls have cooled slightly, add the remaining frosting.
  

• 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!

• 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.

• Pour the cold milk into a large saucepan. Add the flour, cornstarch, and sugar to the milk. Stir well to combine all the ingredients until smooth.
• Turn the heat to medium and cook, stirring occasionally, until the mixture comes to a boil and starts to thicken slightly.
• After it starts to boil, reduce the heat to medium-low. Continue cooking, stirring frequently, until the mixture fully thickens to a pudding-like consistency, about 15 minutes.
• Once the muhallebi reaches the desired thickness, remove it from the heat. While still hot, add the butter and vanilla extract. Whisk until the butter is fully melted and incorporated.
• Divide the muhallebi into serving bowls and allow it to cool to room temperature. Once cooled, transfer the bowls to the refrigerator and let them set for at least one hour.
• Serve the muhallebi cold, optionally garnished with chopped pistachios, almonds, or dried fruits.