Quick Skillet Flatbreads
Cook quick yeast-free skillet flatbreads from flour, warm water, oil and activated baking soda. Rest, roll thin and stack under a towel to keep them flexible. Serve warm.
Pork Plov with Carrots and Garlic
Make pork plov with browned shoulder, carrots, onions, long-grain rice and whole garlic. Cook covered over low heat, then rest before mixing the grains and meat.
Refrigerated Zucchini Caviar Spread
Cook zucchini caviar with carrot, onion and tomato paste, then blend it into a smooth refrigerated spread. Reduce moisture well and never store this batch on a pantry shelf.
Garlic-Roasted Ukrainian Pork Belly
Roast garlic-spiced pork belly slowly until tender, then raise the heat for a browned surface. Rest before slicing and serve in modest portions with vegetables.
Beef Plov in a Cauldron
Cook beef plov in a heavy cauldron with carrots, onions, cumin, barberries and whole garlic. Layer rinsed rice, steam gently and rest before fluffing. Rest before serving.
Sweet Cottage Cheese Varenyky
Make sweet Ukrainian varenyky with soft dough and drained cottage cheese filling. Seal each crescent firmly, boil in batches and serve hot with butter and sour cream.
Oatmeal Raisin Cookies
Bake chewy oatmeal raisin cookies with brown sugar, butter and vanilla. Mix gently, space the dough portions well and cool briefly on the tray before moving. Cool fully.
Kyiv-Style Hazelnut Meringue Cake
Make a Kyiv-style celebration cake with crisp hazelnut meringue layers and two condensed-milk buttercreams. Dry slowly, cool completely and chill before slicing.
Grated Shortcrust Jam Pie
Bake grated shortcrust jam pie with a pressed butter pastry base, tart fruit filling and frozen dough topping. Cool completely before cutting into neat squares.
Split Pea and Ham Hock Soup
Simmer split pea and ham hock soup with carrots, potatoes and onion. Cook the hock until tender, shred the meat and thin the naturally thick soup as needed. Serve it hot.
Dark Chocolate Lava Cakes
Bake six dark chocolate lava cakes with set edges and warm, soft centers. Use equal ramekins, watch the short baking window and serve immediately after turning out.
Chicken Tikka Masala with Tomato and Ginger
Cook chicken tikka masala with a sour cream spice marinade, fresh tomato, ginger and garlic. Brown the chicken, simmer the sauce and check it reaches 74°C. Serve it hot.