Water-Based Banosh-Style Cornmeal with Bryndza
Cook a water-based banosh-style cornmeal porridge until thick and smooth. Top with crumbled bryndza and add cracklings if you like. Serve with bryndza and optional cracklings.
Soft Kefir Honey Pryanyky
Bake soft honey pryanyky with kefir and a one-centimeter-thick dough. Chill before cutting and stop baking as the edges turn golden. Serve soft cookies with tea or coffee.
Lazy Cottage Cheese Varenyky
Make lazy cottage cheese varenyky by mixing curd cheese with eggs and enough flour to hold. Cut short pieces, boil and serve with butter. Boil until the centers are set.
Refrigerator-Pickled Wild Garlic Leaves
Make refrigerator-pickled wild garlic with vinegar, salt and sugar. Briefly blanch verified edible leaves, cool and keep every jar chilled. Keep every jar chilled.
Simple Homemade Yeast Bread
Bake simple homemade yeast bread with flour, water and a little oil. Give the dough two rises and bake until the loaf sounds hollow. Cool the loaf on a rack before slicing.
Split-Pea Porridge with Golden Onion
Simmer split-pea porridge with three parts water to one part peas. Cook until soft and thick, then season with golden onion. Stir often and add hot water if needed.
Lard-Based Nut-Shaped Cookie Shells
Make nut-shaped cookie shells with rendered lard, eggs and a special walnut mold. Cook until golden and cool before adding any filling. Use only a mold rated for your heat source.
Chocolate-Dipped Almond Florentines
Bake almond Florentines with dried apricot, cranberry, honey and chocolate. Leave space between portions as the caramel spreads in the oven. Cool before dipping in chocolate.
Beef and Potato Empanadas
Bake beef empanadas with an onion, pepper and cooked-potato filling. Seal ready-made pastry disks well and bake until golden. Cool the filling before shaping the pastry.
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.
Sautéed Eggplant with Tomatoes and Peppers
Cook sautéed eggplant with tomatoes, peppers, onion and garlic. Brown the eggplant, then simmer everything gently until tender and saucy. Serve beside rice or bread.
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.