Traditional Recipes

Roast corn on the cob in foil with butter, salt, and pepper. Use four to six ears and roast until the kernels are hot and tender. Make a small batch for the week.

Make daikon and carrot namasu, a sweet-and-sour Japanese New Year side. Salt and squeeze the vegetables before dressing, then chill as one component of an osechi meal.

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.

Tomato-Braised Stewed Cabbage: Tender cabbage braised with carrot, onion and tomato in a savoury vegetarian sauce. Follow the measured ingredients and clear steps for a.

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.

Split Pea Soup with Vegetables: A hearty split pea soup with carrots, potatoes and optional chicken or smoked meat. Follow the measured ingredients, method and doneness cues.

Make a simple carrot sauerkraut with 3 kg cabbage, 500 g carrots and 60 g salt. Massage, pack below its brine, ferment until tangy and refrigerate before serving.

Cook Belgian-style waffles with milk, kefir and eggs for a tender, lightly tangy center. Mix gently, heat the waffle iron fully and serve the golden waffles warm.

Ferment a large batch of garlic sauerkraut with 5 kg cabbage, carrots and 100 g salt. Keep it beneath its own brine, then refrigerate when pleasantly sour and crisp.

Toss sliced cucumbers, onion and carrot in a lightly sweet vinegar dressing. Make this quick refrigerator salad for a crisp side dish and keep leftovers chilled.

Fry classic Ukrainian potato deruny with grated onion, egg and a little flour. Form thin patties for crisp edges and tender centers, then serve hot with sour cream.

Cook lacy Ukrainian-style crepes with sparkling mineral water, eggs and flour. Rest the milk-free batter, swirl it thinly and serve with sweet or savory fillings.