Dark Rum Bundt Cake with Rum Glaze
A buttery ring cake carries dark rum in the batter and a warm glaze poured over the cooled top. Follow the measured steps for dark rum bundt cake with rum glaze.
Savva Loginov
Soft Honey-Milk Caramels
Sugar, butter, honey and milk cook into soft caramels rather than hard butter toffee. Follow the measured steps for soft honey-milk caramels. Enjoy the finished dish while fresh.
Coconut Shrimp and Red Pepper Soup
Make coconut shrimp soup with red pepper, lime and savory soy-fish sauce broth. Add pre-cooked shrimp at the end and warm briefly so they stay tender. Serve it hot.
Creamy Zucchini and Potato Soup
Blend soft zucchini and potato with onion and vegetable broth into a smooth soup. Stir in milk after blending, warm gently and finish each bowl with fresh dill.
Refrigerator Nizhyn-Style Cucumber and Onion Salad
Chill Nizhyn-style cucumber and onion salad with sunflower oil, vinegar, bay and pepper. Keep this untested batch refrigerated rather than sealing it for pantry storage.
Chicken in Sweet and Sour Pepper Sauce
Coat chicken and three-colour peppers in a glossy sweet-and-sour sauce of soy, ketchup, honey and vinegar. Boil until thick and check chicken is fully cooked. Serve hot.
Cinnamon Apple Sponge Roll
Roll a thin vanilla sponge around tender cinnamon apples for a neat dessert spiral. Cook and drain the fruit first, then roll the warm sponge and fill after cooling.
Zucchini and Ground Beef Casserole
Layer drained grated zucchini with cooked beef, egg batter, tomato and cheese for a golden casserole. Rest before cutting so the moist slices hold together. Serve warm.
Thick Sour Cream Frosting for Honey Cake
Stir thick chilled sour cream with icing sugar and vanilla for tangy honey-cake frosting. Drain loose sour cream first and refrigerate before spreading on cool layers.
Irish-Inspired Lamb and Vegetable Stew
Brown lamb shoulder and simmer with onion before adding potatoes and carrots. This Irish-inspired vegetable stew is ready when meat is tender and broth is lightly rich.
Honey-Glazed Walnuts with Cinnamon
Toast walnuts and coat them with gently warmed honey, vanilla and cinnamon. Cool the glossy clusters on parchment for a sweet yogurt or dessert topping. Try them.
Refrigerator Pickled Cabbage with Carrot and Beet
Make pink refrigerator pickled cabbage with carrot, beet, garlic and a hot vinegar brine. Chill for a day and keep the vegetables submerged and refrigerated. Keep chilled.