Traditional Recipes

Bake Moldovan-inspired potato plăcinte with a soft homemade dough and buttery onion filling. Seal eight pastries and bake until the tops turn golden. Serve them warm.

Make thin water pancakes with eggs, flour and a litre of water. Rest the pourable batter, then cook each crepe briefly in a lightly oiled skillet. Serve them warm.

Toss chicken, cucumber, cheese, sweetcorn and egg with a measured mustard dressing. Chill this creamy salad briefly and serve it cold for lunch or supper. Follow each step.

Cook creamy millet porridge with milk, water, butter and a little sugar. Rinse the grains to reduce bitterness, simmer until tender and serve warm for breakfast.

Bake a tall panettone-style bread with eggs, butter, vanilla, orange zest and dried fruit. Knead until elastic, proof twice and cool fully before cutting. Slice when cool.

Bake soft sesame-topped yeast buns with a simple water dough, glossy egg wash and golden crust. Follow two rises and cool briefly before serving warm. Enjoy them warm.

Pack one jar with cucumber spears, garlic, dill and mustard seeds and cover with hot sweet-sour brine. Refrigerate for a day; this is not a shelf-stable pickle.

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.

Simmer eggplant, tomato, pepper, carrot and onion into a soft vegetable salad. Keep it refrigerated or frozen; this mixed vegetable recipe is not safe for pantry storage.

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.

Make refrigerator cucumber and mixed-vegetable pickles with garlic and a sweet-sour seasoned brine. Chill for 24 hours and keep the batch refrigerated throughout.