• Preheat the oven to 200°C (390°F) on convection mode.
• Drizzle olive oil over the bread slices, place them on a baking tray, and bake for about 5 minutes, or until lightly golden. Remove and set aside.
• Next, heat a pan over medium-high heat, add some olive oil, garlic, rosemary, and chili flakes, and sauté for 2-3 minutes until caramelized.
• Then, add the white beans and sauté for another 3 minutes. Afterward, add the lemon juice, vinegar, salt, and pepper. Stir with a wooden spoon and cook for an additional 1-2 minutes to allow the flavors to combine.
• Remove from heat, then mix in the lemon zest and parsley.
• Spoon the warm bean mixture over the toasted bread and garnish with a pinch of fresh rosemary.

For the Massaman Curry Paste:

• Toast the dry spices: In a dry pan over low heat, toast the nutmeg, mace, cardamom pods, cloves, white peppercorns, cumin seeds, coriander seeds, cinnamon stick, and dried chilies. Stir constantly for 8–10 minutes until fragrant and slightly darkened. Remove from the heat and let cool.
• Grind the spices: Once cool, grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
• Roast the fresh aromatics: In the same pan, dry-roast the galangal, shallots, garlic, ginger, kaffir lime peel, lemongrass, and coriander roots with a pinch of salt. Stir over low heat until deeply aromatic and slightly charred.
• Incorporate the shrimp paste: Add the shrimp paste to the pan, stirring briefly to release its aroma. Remove from heat and let cool.
• Blend the paste: Blend the roasted aromatics until smooth, adding just enough vegetable oil or water to help the blades turn.
• Mix the ground spices into the herb paste and blend again until smooth and fully combined. Store in an airtight container

For the Chicken Curry:

• Fry the paste: Heat the thick coconut milk in a large pot over medium heat until it just comes to a boil. Add the Massaman curry paste and cook, stirring, until the oil begins to separate and the paste smells fragrant (about 5 minutes).
• Add aromatics, chicken, potatoes and cashews: Stir in the sliced onions until slightly softened. Add the chicken drumsticks, coating them well with the paste. Then add the cashew nuts and cubed potatoes.
• Simmer: Pour in the thin coconut milk. Lower the heat and simmer gently for 45–60 minutes, stirring occasionally to prevent sticking, until the chicken is tender and the potatoes are cooked through.
• Add palm sugar, tamarind paste, fish sauce, and a pinch of salt. Stir well, then taste and adjust — balancing sweet, sour, and salty flavors.
  
• Serve: Serve hot with steamed jasmine rice.

• 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!

• Prepare the vegetables: Dice shishito peppers and onions into small pieces, so they’re around the same size or a little bigger than the corn kernels.
• Cook the vegetables: In a pan, heat a little oil over medium heat. Add the peppers, onion, and corn, season with salt and pepper, and cook until softened. Drain excess liquid.
• Mix the dry ingredients: In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and black pepper. Add the cooked corn, shishito peppers, and onion.
• Combine the wet ingredients: In a separate bowl, mix the honey, brown sugar, beaten eggs, and buttermilk (do not add the water yet).
• Make the batter: Pour the wet mixture into the dry ingredients and stir until combined. Gradually stream in the boiling water until you achieve a thick pancake-batter consistency.
• Cook: Heat clarified butter in a non-stick pan over medium heat. Pour in batter to form cakes, cooking until golden brown on both sides. Serve hot.

• Preheat the oven to 200°C (390°F).
• Cut all vegetables into similar-sized chunks for even cooking.
• Place the garlic cloves inside the cavity of the chicken. Rub 2 tablespoons of chilli oil all over the skin and season generously with sea salt.
• Heat a large deep non-stick baking tray over medium-high heat on your stovetop or barbecue. Add 1 tablespoon of chilli oil and heat until just smoking.
• Sear the chicken on all sides for about 20 minutes total, until well browned.
• Remove the chicken from the tray and add the prepared vegetables and herb leaves.
• Place the chicken breast-side up on top of the vegetables and transfer the tray to the oven.
• Roast for 35–40 minutes, or until the skin is golden and crispy and the chicken is fully cooked (internal temperature of 75°C/165°F in the thickest part, or juices run clear).
• Rest for 5–10 minutes, carve, and serve with the roasted vegetables.

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.

Cook the chicken:

• Place the chicken breast in a pot, cover it with water, and let it simmer for 20 to 25 minutes. Since the chicken needs to be cooked thoroughly, boil it longer if necessary.

Shred the Chicken:

• Once cooked, drain and allow the chicken to cool completely. Shred the chicken breast into thin pieces using your fingers or two forks, then set aside.

Prepare the Thickening Mixture:

• In a bowl, combine the rice flour, cornstarch, and a small amount of milk, then whisk until the mixture becomes smooth and homogeneous.

Cook the Milk Base:

• In a pot, pour the remaining milk and sugar, place it over medium heat, and bring it to a boil.
• Gradually pour in the rice flour mixture, stirring constantly with a whisk. Cook over medium-low heat, stirring continuously, until the mixture thickens into a smooth custard.

Add the Chicken & Bake

• Once thickened, remove from the heat, add the shredded chicken, stir again, and pour the mixture into a rectangular baking dish (27×20 cm/ 10×8 in).
• Place under the broiler (grill) for 5–10 minutes, or until the top turns golden brown.

Refrigerate and Serve:

• Let the pudding cool at room temperature, then refrigerate for at least 2 hours. Once chilled and set, cut into squares and serve.

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 herbs:

• Thinly slice the kaffir lime leaves. Cut the lemongrass into thin rings. Slice the galangal thinly, then finely chop. Slice the shallots. Set all the herbs aside.

Stir-fry the herbs:

• Heat the oil in a wok or large frying pan over medium heat. Once hot, add the prepared herbs and stir-fry until fragrant.
• Add the Thai chili paste (Nam Prik Pao) and stir to combine well with the herbs.

Cook the prawns:

• Add the prawns that have been peeled, deveined, and butterflied. Stir-fry until just cooked through.

Add the rice & season:

• Add the cooked jasmine rice. Use a spatula to break up any clumps and stir-fry to mix thoroughly with the other ingredients.
  
• Season with fish sauce, sugar, and lime juice. Taste and adjust the flavor to be a balance of sour, salty, and spicy. For extra heat, add sliced bird’s eye chilies if desired.

Finish and serve:

• Stir-fry a little longer until everything is well combined, then turn off the heat. Plate and garnish as desired before serving.

• 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.

For the risotto:

• In a deep saucepan over medium heat, add the olive oil, onion, garlic, and thyme. Cook until softened and lightly caramelized, about 4 minutes.
• Add the Arborio rice and sauté for 2 minutes, stirring constantly to coat the grains.
• Deglaze with the white wine. Once the alcohol has evaporated, stir in the saffron and ¼ of the vegetable broth.
• Continue cooking the risotto by adding broth in batches, stirring continuously, and allowing each addition to be absorbed before adding more.
• Once the rice reaches a creamy consistency (making sure it still holds some bite), remove the pan from the heat and stir in the Parmesan, butter, salt, and pepper.

For the sausage:

• In a separate pan, heat a bit of olive oil over high heat. Add the sausage slices and cook until browned and crispy on both sides.

To serve:

• Spoon the risotto onto plates, top with the cooked sausage, and finish with a pinch of saffron powder for extra color and aroma.

• Peel and shred the green papaya using a julienne peeler or knife.
• Julienne the carrot.
• Cut the long beans into 1.5-inch (4 cm) pieces and halve the cherry tomatoes.
• Soak the dried shrimp in hot water, then rinse 4–5 times until clean and softened.
• Peel the garlic cloves and prepare the chilies.
• In a mortar and pestle, roughly pound the garlic and chilies until roughly crushed.
• Add palm sugar, lime juice, and fish sauce to the mortar. Mix well.
• Add the shredded papaya, carrot, long beans, cherry tomatoes, sliced lime, softened dried shrimp, and roasted peanuts.
• Lightly pound and toss everything together until the vegetables are slightly bruised and well coated in the dressing.
• Transfer to a plate and serve immediately as a refreshing side dish or with sticky rice.