Russian-Style Puff Pastry with Meat

Ingredients

Puff pastry

Meat

Onion

Carrot

Seasons

Flour

Sour cream

Egg

Boil the meat. Fry the finely chopped onion and carrot in butter. Add a little flour toward the end of frying. Fry for another 1-2 minutes. Pour in a little water or cream, or add sour cream until a thick paste forms.

Bring to a boil and simmer over low heat for 3-5 minutes. Process everything through a meat grinder or blender. Season with salt and pepper. You can add dill or other chopped herbs to taste.

Cut the rolled-out dough into strips and place the filling on one side. Fold the other side of the dough over the filling and form the pies, shaping the edges with a fork. Brush with beaten egg. Bake in a preheated oven at 180°C (350°F) for 20 minutes. After baking, let cool for 10-15 minutes under a folded towel.

Enjoy!

Stuffed Tomato Cake

Ingredients

for the dough:

Milk 400 ml

Eggs 4

Flour 350 g

Feta cheese 150 g

Parmesan cheese 150 g

Breadcrumbs 2 tbsp

Onion 1

Parsley

Baking powder 2 tsp

Pine nuts 2 tbsp

Thyme 0.5 tsp

Sugar 1 tsp

Salt 1 tsp

Olive oil 2.5 tbsp

Nutmeg 1 pinch

Ground black pepper to taste

For the filling:

Breadcrumbs 2 tbsp

Tomatoes 7

Parsley

Garlic 3 cloves

Thyme 1 tbsp

Olive oil 2 tbsp

Rosemary

Pepper to taste

Salt to taste

Filling: Mix crushed garlic, finely chopped herbs, olive oil, and breadcrumbs, season with salt and pepper. Prepare the tomatoes by cutting them in half and scooping out the insides. Stuff them.

Make the dough: beat the eggs with milk, add salt, sugar, and olive oil, then add the flour and baking powder, and knead.

Add the sliced and fried onion to the dough, along with the pine nuts, finely chopped feta cheese, grated Parmesan cheese, chopped parsley, nutmeg, and thyme leaves. Mix everything together.

Grease a baking dish with butter and sprinkle with breadcrumbs. Pour the dough into it and top with the stuffed tomatoes. Bake for 50 minutes at 180°C.

Enjoy!

Egg Pie

Ingredients

For the crust:

2.2 cups flour

200 g butter

A pinch of salt

For the filling:

4 eggs

1/2 cup milk

1/2 cup Parmesan cheese

10 asparagus spears

10 cherry tomatoes

A pinch of salt

Preheat oven to 220 degrees Celsius. Mix the flour, salt, and butter. Once the dough is mixed, spread it on the bottom of the pie pan. Use a fork to poke plenty of holes.

Fill the bottom of the crust with beans and bake for 10 minutes. While the crust is baking, let's make the filling.

Whisk the eggs, milk, cheese, and salt in a bowl. Fry the asparagus with tomatoes.

When the crust is done (after 10 minutes), remove the beans and pour the mixture over the tomatoes and asparagus. Return to the oven for about 20 minutes, until the eggs are set.

Enjoy!

Corn Muffins with Broccoli

Ingredients

12 broccoli

100 g butter

150 g ricotta cheese

3 eggs

100 ml milk

200 g corn flour

150 g flour

1 tsp baking powder

1 tsp honey

1 tsp salt

1 pinch ground white pepper

Blanch the broccoli in boiling salted water for 3 minutes. Cool. Whisk the butter, honey, cheese, eggs, and milk until smooth.

Add the corn flour, white flour, baking powder, salt, and pepper. You will get a fairly thick batter. Place 1 teaspoon of batter into each muffin tin, add a broccoli floret, and then add more batter to completely cover the broccoli.

Bake at 180°C for 25-30 minutes, until golden brown. Test with a skewer. Let cool completely.

Enjoy!

Crispy Cheese Crackers

Ingredients

Flour 150 g

Cheese 150 g

Butter 100 g

Cream 1 tbsp

Salt 1/2 tsp

Baking powder 1/2 tsp

Sugar 1 pinch

Cayenne pepper

Ground black pepper

Sesame seeds

Flour

Mix the flour with the baking powder, salt, and sugar. Finely grate the cheese. Soften the butter in the microwave (10 seconds) or at room temperature.

Mix all ingredients in a blender. Form the dough into a ball and refrigerate for a couple of hours. Dust a work surface well with flour and roll out the dough to a thin layer, no more than 5 mm thick. If the dough is too soft, add a little more flour. Cut out crackers using cookie cutters.

 Decorate the crackers with herbs and spices—as you like. Bake at 200°C for 10-12 minutes until golden brown around the edges.

Enjoy!

Chicken and Dried Apricot Cake

Ingredients

For the dough:

Flour 200 g

Egg 3

Dry yeast 7 g

Butter 100 g

Cream 10% 100 ml

Parmesan cheese 100 g

For the filling:

Chicken (fillet) 2

Dried apricots 200 g

Onion 1

Butter 1 tbsp

Tarragon

Salt

Pepper





Wash the chicken fillet, dry it, and cut into small pieces. Peel the onion and cut into thin half rings. Wash the dried apricots, cut them in half lengthwise. Wash, dry, and chop the tarragon.

Heat the oil in a saucepan and fry the onion for 6 minutes. Add the chicken pieces and dried apricots, pour in 0.5 cups of water. Cook over medium heat, covered, for 10 minutes. Add chopped tarragon, season with salt and pepper to taste. Stir, remove from heat, and let cool completely.

Sift the flour into a large bowl. Add the yeast and a pinch of salt and stir. Add the eggs and stir. Melt the butter, combine with the cream, and gradually pour it into the flour mixture. Add the grated Parmesan cheese and knead until smooth. Add the cooled chicken breasts to the dough in batches. Stir.

Grease a rectangular muffin tin with butter and line it with parchment paper, allowing the edges to hang over. Pour the prepared mixture into the pan, smooth the surface, and cover with the edges of the parchment paper. Bake in a preheated oven at 180°C for 45 minutes. Remove the cake from the pan and let it cool. Serve warm or cold.

Enjoy!

Carrot Bread with Poppy Seeds

Ingredients

Butter 20g

Milk 300ml

Carrots 200g

Flour 3 cups

Poppy seeds 50g

Yeast 4 tsp

Sugar 1 tbsp

Salt 2 tsp

Heat the milk and butter and stir. Cool the mixture slightly until warm.

Add all the remaining ingredients to the milk and butter mixture and knead the dough, first with a mixer, then by hand. Place the dough ball in a bowl and let rise for 45 minutes.

Grease a loaf pan, add the dough, and let rise for another 30 minutes. Preheat the oven to 190°C.

Make a few slits in the bread and bake for 40-45 minutes. Cool before slicing.

 For a crispier crust, bake at 220°C for 10 minutes, then reduce the temperature to 190°C and bake for another 20-25 minutes.

Enjoy!