Romaine Caesar Salad with Garlicky Croutons
Toss romaine Caesar salad with garlicky croutons, Parmesan and a lemon dressing made with pasteurized yolk. Dry leaves well and add croutons only at serving for crunch.
Oven-Baked Hake Fish Patties
Bake tender hake fish patties bound with egg and semolina. Drain the fish, rest the mixture, then bake until the centers reach 63°C (145°F) and the crumbs are lightly golden.
Quick Vanilla Cupcakes
Bake quick vanilla cupcakes with flour, eggs, milk and butter. Fold the two-bowl batter briefly, fill lined cases two-thirds full and check with a clean skewer.
Refrigerator Pickled Cabbage Petals with Beet
Make crisp refrigerator cabbage petals and beet in warm garlic-spiced vinegar brine. Chill the vegetables instead of holding them at room temperature or pantry-storing the jars.
Paneer Tikka Masala with Tomato Sauce
Cook paneer tikka masala in a tomato, ginger and spice sauce with a little sour cream. Brown paneer first and warm it gently after stirring in the dairy until hot.
Pork Belly Ramen with Mushrooms
Simmer pork belly until tender for ramen with leek, mushrooms, noodles, soy broth and firm egg halves. Cook the noodles separately for clear broth and assemble hot bowls.
Chewy Boiled and Baked Bagels
Boil shaped bagels briefly before baking to give them a shiny, chewy crust. Use a firm yeast dough, let the rings proof and bake until deep golden and serve warm.
Skillet English Muffins
Cook yeast-raised English muffins on a skillet until both sides brown and the centers bake through. Split with a fork and toast for a textured breakfast bread with butter.
Pan-Fried Pork Brains in Egg Batter
Poach cleaned pork brains gently, coat them in flour and egg, then pan-fry until golden. Check the center reaches 71°C (160°F), the safety temperature for pork variety meats.
Vanilla Custard Eclairs
Bake vanilla custard eclairs with golden choux pastry and a thick cooked milk-and-egg filling. Cool both components completely before piping and keep filled pastries chilled.
Jam-Filled Sponge Cake Roll
Make a light sponge cake roll filled with thick fruit jam. Fold flour into well-whipped eggs, bake a thin sheet, and shape it while warm before spreading the filling.
Sausage Solyanka with Pickles and Olives
Simmer sausage solyanka with cooked brisket, pickles, olives and tomato in meat broth. Finish each bowl with lemon, sour cream and dill for a lively sour-salty soup.