Baked Potato Plăcinte
Bake Moldovan-inspired potato plăcinte with a soft homemade dough and buttery onion filling. Seal eight pastries and bake until the tops turn golden. Serve them warm.
Savva Loginov
Yeast Doughnuts Made with Milk
Fry soft yeast doughnuts made with warm milk, egg and vanilla. Let the dough rise, shape the rings, fry until golden and finish with icing sugar. Follow each step.
Pan-Fried Meat Cutlets with Bread and Herbs
Pan-fry tender meat cutlets with milk-soaked bread, onion, garlic and herbs. Shape evenly and cook the ground meat to a safe temperature before serving. Follow each step.
Creamy Ukrainian Millet Porridge with Milk
Cook creamy millet porridge with milk, water, butter and a little sugar. Rinse the grains to reduce bitterness, simmer until tender and serve warm for breakfast.
Shrimp, Avocado and Egg Salad
Make shrimp salad with avocado, boiled eggs, cherry tomatoes and greens. Cool the shrimp before assembling, then dress with lemon and olive oil just before serving.
Zucchini Tomato Relish for the Refrigerator
Cook zucchini, carrot, onion and tomato into a tangy refrigerator relish. This measured batch is for chilled storage only; it is not a tested pantry canning recipe.
Ukrainian Vinaigrette Beet and Vegetable Salad
Make Ukrainian vinaigrette with beetroot, potato, carrot, peas, pickles and sauerkraut. Cool the vegetables fully, dress with sunflower oil and serve chilled. Follow each step.
Chicken, Cucumber and Cheese Salad
Toss chicken, cucumber, cheese, sweetcorn and egg with a measured mustard dressing. Chill this creamy salad briefly and serve it cold for lunch or supper. Follow each step.
Chicken Mulligatawny Soup with Rice
Make chicken mulligatawny soup with tender chicken, rice, curry spices and lemon. This measured version balances the heat and simmers the rice until soft. Serve hot.
Tuscan White Bean and Spinach Soup
Simmer white beans, tomato, carrots, celery and herbs for a hearty Tuscan soup. Add spinach near the end and finish with a measured squeeze of lemon for a bright, savory bowl.
Vanilla Custard Tart with Crisp Pastry
Fill a crisp shortcrust tart shell with smooth vanilla custard made from milk, eggs and cornstarch. Cook the custard until thick, chill the tart fully and slice it cold.
Ukrainian Garlic Pampushky
Bake soft Ukrainian garlic pampushky and brush them hot with garlic, dill and parsley oil. Let the yeast dough rise fully and serve the tender rolls with borscht or soup.