Honey Spice Pryanyky Cookies
Bake honey pryanyky with cinnamon, ginger and a chilled butter dough. Remove when the edges begin to color for a softer cookie. Chill the dough for cleanly cut shapes.
Savva Loginov
Ukrainian Garlic Pampushky Buns
Bake Ukrainian pampushky from a milk-and-egg yeast dough. Let the buns rise twice, then brush with warm garlic butter to serve with borscht. Enjoy warm beside borscht.
Bacon and Cheese Quiche Lorraine-Style
Bake a bacon and cheese quiche with a chilled butter crust and creamy egg custard. Blind-bake the shell, then cook until the center just sets. Let it rest before slicing.
Hot Fudge Sundaes with Dark Chocolate Sauce
Make hot fudge sundaes with dark chocolate, cocoa, cream and butter. Spoon the warm glossy sauce over cold vanilla ice cream and serve at once. Add nuts and a cherry.
Egg Drop Soup with Soy and Rice Vinegar
Make egg drop soup by streaming beaten eggs into seasoned chicken broth. Dissolve potato starch separately for a smooth base and serve hot. Garnish with spring onions.
Fluffy Milk Pancakes with Vanilla
Cook fluffy milk pancakes with a lightly mixed vanilla batter. Flip when bubbles appear and edges start to set, then serve warm. Top with fruit, yogurt or honey at breakfast.
Coffee Crumb Cake with Cinnamon Streusel
Bake coffee crumb cake with brewed coffee in the batter and cinnamon streusel through the middle and top. Cool before slicing into squares. Serve with hot coffee.
Refrigerator Cabbage Provençal Salad
Make quick cabbage Provençal salad with carrot, garlic and a hot vinegar marinade. Chill the vegetables after a short rest and keep them refrigerated. Serve cold with potatoes.
Raisin and Lemon Yeast Cruffins
Bake raisin cruffins from a soft butter-enriched yeast dough. Roll with lemon zest and raisins, twist into spirals and bake until golden. Enjoy with a cup of tea or coffee.
Vanilla Panna Cotta with Cream and Milk
Make vanilla panna cotta with cream, milk and leaf gelatin. Warm the dairy without boiling, pour into individual molds and chill until softly set. Add fruit to serve.
Spiced Red Lentil Stew
Cook a thick red lentil stew with carrots, celery, tomato purée, turmeric and cumin. Use four cups of broth for a spoonable stew rather than soup. Serve with warm flatbread.
Broccoli Cheddar Soup with a Simple Roux
Make broccoli cheddar soup with a butter-and-flour roux, milk, broth and two cups of broccoli. Add cheese off high heat for a smooth finish. Serve with crusty bread.