Onion Focaccia with Olive Oil
Bake onion focaccia with a soft olive-oil dough and a layer of thinly sliced onions. Let the dough rise twice and bake until golden. Add rosemary only if you like.
Hez Arslan
Vegan Sushi Rolls with Avocado and Dill
Roll vegan sushi with seasoned rice, cucumber, carrot and avocado. Use a modest amount of fresh dill and serve with a soy-sesame dip. Slice rolls with a damp knife to serve.
Spicy Gochujang Beef Bulgogi-Style
Make spicy beef bulgogi-style slices with gochujang, soy, garlic and ginger. Marinate cold and cook in small batches for browned edges. Serve hot with rice and lettuce.
Beef and Potato Empanadas
Bake beef empanadas with an onion, pepper and cooked-potato filling. Seal ready-made pastry disks well and bake until golden. Cool the filling before shaping the pastry.
Pork and Pineapple Tacos al Pastor-Style
Make al Pastor-style pork tacos with annatto, cumin, paprika and a fresh pineapple-onion topping. Marinate cold, cook thoroughly and serve hot. Serve with lime wedges.
Rosemary and Parmesan Focaccia
Bake rosemary Parmesan focaccia with olive oil and a soft yeast dough. Give it two rises, press deep dimples and bake until golden. Serve warm with soup or salad.
Soft Rye and Wheat Bread
Bake soft rye bread with two parts rye flour to one part wheat flour. Give the dough two rises and cool the loaves before slicing. Cool fully before slicing and serving.
Vegetarian Cabbage Rolls with Mushrooms and Rice
Make vegetarian cabbage rolls with mushrooms, rice and carrots. Part-cook the rice and simmer the filled leaves until tender throughout. Serve with pan juices and fresh herbs.
Spiced Hot Cross Buns with Dried Fruit
Bake hot cross buns with warm milk, butter, cinnamon and mixed dried fruit. Pipe flour-and-water crosses before baking and cool on a rack. Enjoy warm with butter or tea.
Buttery Garlic Knots with Parsley
Bake garlic knots from a simple yeast dough, then coat with garlic-parsley butter. Let the shaped knots puff before baking for a lighter crumb. Dip them in tomato sauce.
Potato and Cheese Varenyky
Make potato-and-cheese varenyky with a soft egg dough. Cook the potato filling first, seal the dumplings firmly and boil until tender. Serve with sour cream and fresh dill.
Baking-Soda Pretzel-Style Buns
Make German-inspired pretzel-style buns with a baking soda bath and coarse salt. The source’s large lye quantity is replaced for home-kitchen safety. Serve warm with mustard.