Potato, Ham, and Mushroom Pie

Ingredients

Flour 280 g

Eggs 2

Butter 190 g

Milk 4 tbsp

Potatoes 3

Champignons 200 g

Cheese 100 g

Ham 200 g

Cream 70 ml

Herbs 1 bunch

To make the pie, we'll need shortcrust pastry. So, add flour, cold butter (160 g), ice-cold milk, an egg, and salt (1/2 tsp).

Using a food processor, process the flour, butter, and salt into fine crumbs. Crack a whole egg into the mixture and add 2 tbsp of milk.

Mix quickly. You should get moist crumbs that easily come together. Since everyone's flour is different, you may need a little more or less milk, but on average, about 3-4 tablespoons. Don't knead this dough too long! Work as quickly as possible.

For the filling, gather the wet crumbs into a ball. Don't knead them; simply gather them into a pile and refrigerate for an hour.

For the filling, use potatoes (pre-boiled in their skins), mushrooms, ham, hard cheese, fresh herbs, an egg, cream with at least 20% fat, and a small knob of butter (vegetable butter can be used instead).

Cut the mushrooms into slices or cubes; the shape isn't that important. Fry the mushrooms in butter until tender, allowing all the liquid to evaporate.

Peel the boiled potatoes and cut them into large cubes. Do the same with the ham. In a bowl, combine the ham, potatoes, fried mushrooms, grated cheese, and chopped herbs.

Crack the egg into a small bowl and lightly beat with a fork. Mix half the egg with the cream and add it to the filling, reserving the remaining egg for brushing the pie. Season the filling lightly with salt and pepper.

Take the chilled dough and divide it into two equal parts. Roll each piece into a circle 3 mm thick.

Place the dough in a suitable sized pan (22-24 cm in diameter), form the edges, and fill with the filling.

Top with the remaining dough and pinch the edges together to form a circle. To prevent the pie from blowing off during baking, make a small hole in the center to allow steam to escape. Before baking, brush the surface of the pie with egg wash.

 Bake the pie for 25-30 minutes at 190°C. Serve this pie as a main course with a light salad.

Enjoy!

Meat and Cheese Flatbreads

Ingredients

for the dough:

1 egg

1 tbsp powdered milk

300 ml water

10 g dry yeast

50 g vegetable oil

Salt to taste

1 tsp spice mix

3.5 cups flour

For the filling:

150 g minced meat

1 onion

100 g cheese

Salt

Pepper

Garlic

Crack the egg into a deep bowl. Dissolve the powdered milk in 300 ml warm water. Add the yeast and stir until completely dissolved. Combine the mixture with the egg. Stir. Add the spice mix and salt. Pour in the vegetable oil. Stir. Add the flour and knead the dough. Place the dough in a warm place for 30-60 minutes to rise.

Season the ground meat with salt and pepper to taste. Add a little garlic. Chop the onion and combine with the ground meat. Mix until smooth. Grate the cheese. Roll out small flat cakes from the prepared dough, no more than 1 cm thick. Place the ground meat in the center of each flat cake and sprinkle generously with grated cheese.

Gather the ends of the dough into a "pouch." Using a rolling pin, gently roll the "pouch" into a flat cake. You can flatten it with your hands.

Place the flat cakes with the ground meat on a greased baking sheet. Bake in the oven at 180°C for about 30 minutes. Brush the finished flat cakes with vegetable oil to remove any excess flour.

Enjoy!

Pizza with Tomatoes and Bacon

Ingredients

Olive oil 100 ml

Flour 500 g

Salt 1/2 tsp

Cheese 220 g

Cherry tomato 300 g

Red bell pepper 1 pc

Bacon 100 g

Fast-acting dry yeast 5 g

Water 300 ml

Pizza sauce

Measure out 300 ml of warm water, add 30-40 ml of olive oil. Sift the flour into a large bowl, add the salt and yeast. Make a well and pour in the water and oil mixture.

Knead the dough until it is soft and elastic, cover with plastic wrap, and let it rise in a warm place for 1 hour.

After rising, when the dough has doubled in size, punch it down and then form the pizza crust.

 Divide the dough in half (this makes two round pizzas, 30-35 cm in diameter). Form half the dough into a round, just under a centimeter thick, with slightly thicker edges.

Grease the dough with olive oil (60 ml). The remaining dough can be placed in a freezer bag and frozen, or you can make a second pizza immediately.

Spread the sauce over the dough and sprinkle with grated cheese. Classic Italian pizza uses Parmesan, but for a homemade version, you can use other easily melted and delicious cheeses: Gruyere, Emmental, or Cheddar.

Place the tomato, thin slices of bacon, and bell pepper on top of the cheese. Bake in a preheated oven at 220°C for about 10 minutes.

Slice the finished tomato and bacon pizza into triangles and eat while it's hot.

Enjoy!

Whole Wheat Tortillas

Ingredients

Whole wheat flour 2 cups

Flour 1 cup

Olive oil 5 tbsp

Baking powder 2 tsp

Sea salt 1 tsp

Water 1 cup

Combine the flour, baking powder, sea salt, and olive oil in a bowl or food processor.

Mix the ingredients using a food processor or by hand with your fingers or a fork until small clumps form. Then slowly add water until the dough reaches a consistency that can be formed into a firm ball. Gently add flour or water if your dough is too sticky or dry.

Using a knife, divide the dough into 16 equal pieces (first divide it in half, then the halves into halves, and so on). These are our future tortillas.

On a floured surface, roll each piece into a thin circle approximately 20 cm in diameter. Roll out the pieces one at a time, keeping the others covered with a towel to prevent them from drying out.

Heat a heavy-bottomed frying pan and cook the tortillas one at a time, for about 15 seconds on each side, until they begin to brown slightly. Reduce or increase the heat depending on whether your tortillas are burning or cooking too slowly. You're done!

Enjoy!

Pizza with ham, mushrooms, and mozzarella

Ingredients

for the dough:

500 g flour

1 pinch salt

2 tbsp olive oil

250 g water

15 g dry yeast

For the filling:

2 bell peppers

200 g mushrooms

300 g Parma ham

300 g mozzarella cheese

4 tbsp tomato paste

Tabasco sauce to taste

10 sun-dried tomatoes

10 olives

4 tbsp olive oil

Sift the flour into a mound on the counter, make a well in the center, add the salt, olive oil, and yeast. Carefully pour in warm water and knead the dough until it becomes elastic and soft, not sticking to your hands.

Form a ball and place it in a large bowl, cover with a towel, and let it rest in a warm place for 2-3 hours.

Prepare the vegetables for the filling: slice the pepper into rings, the mushrooms into medium cubes, the Parma ham into small strips, and the mozzarella into slices.

Roll the risen dough into a thin sheet and transfer it to a parchment-lined baking sheet, leaving the edges slightly thicker than the base.

Place the filling on the dough in the following order: tomato paste, Tabasco sauce, Parma ham, sun-dried tomatoes, mushrooms, and peppers. Drizzle with olive oil, then top with olives and cheese.

Bake in the oven for 30 minutes at 180°C. Cut the finished pizza into triangles and serve immediately. Garnish with fresh herbs, if desired.

Enjoy!

Vegetable Pizza with Mushrooms and Nuts

Ingredients

For the dough:

Flour 1.5 cups

Whole wheat flour 1 cup

Water 1 cup

Honey 1 tsp

Quick-action dry yeast 1 1/4 tsp

Salt 3/4 tsp

Corn flour

For the sauce:

Onion 1

Garlic 3 cloves

Olive oil 1 tbsp

Oregano 1 tsp

Tomato in its own juice 500 g

Sugar 1 tsp

Salt to taste

Pepper to taste

For the filling:

Bell pepper 1 green

Red onion 1/4

Zucchini 0.5

Cherry tomatoes 10

Olives 8

Mushrooms 100 g

Oregano 1 tsp

Salt to taste

Pepper to taste

Olive oil to taste

70 g cashews



First, carefully weigh all the ingredients. Sift the flour to aerate it. Pour a glass of warm water into a large bowl suitable for mixing the dough. Important: the water should never be too hot, otherwise the yeast will die.



Add a teaspoon of honey and stir quickly until completely dissolved. Honey will not only impart a subtle sweetness and pleasant aroma to the dough but will also speed up the yeast growth process. You can use any honey, but if you don't have any at home, and buying it for a teaspoon is questionable, substitute regular sugar. Add the yeast to a bowl of warm water and honey and stir thoroughly, leaving no grains. After 5-15 minutes, a small cap or bubbles will appear on the surface of the water—this means the yeast has "awakened" and begun to work.

Next, carefully add the wheat flour. Mix vigorously with your hands. Important: We recommend not using a mixer to feel and monitor the entire process of the dough's transformation from a sticky mass to a soft, elastic dough, which is especially important for beginner cooks. While kneading, gradually add whole-wheat flour. It has a low gluten content, so it takes longer to knead and rise than regular wheat flour, and the dough itself will be denser and heavier.

 

Once all the liquid has been absorbed by the flour, turn the dough out onto a work surface and knead it thoroughly, punching, stretching, and folding it, for 10-15 minutes. No need to add more flour. Add salt and olive oil at the end of kneading. Salt strengthens the dough and helps the finished product hold its shape thanks to its moisture-retaining properties; olive oil will enrich the dough with a pleasant aroma and give it elasticity. Form a ball and place it in a floured bowl. Dust the top with flour to prevent drying, cover with two towels to maintain the temperature, and leave in a warm, draft-free place for 1 hour to rise.



Sauce: Finely chop the onion, crush and finely chop the garlic cloves. Heat 1 tablespoon of olive oil in a frying pan and sauté the onion for 4-5 minutes. Add the garlic and cook for another 1 minute, stirring constantly. Add 1 teaspoon of oregano and the tomatoes with their juices (if whole, chop them with a knife first), reduce the heat, and simmer for 20-30 minutes until thickened. Finally, add sugar, salt, and pepper. Blend the sauce in a blender until smooth.

For the filling, chop the vegetables, olives, and mushrooms and set aside. Now's the time to preheat the oven to 230°C. Return to the dough; it should have doubled in size. Press the top with your fist to release excess carbon dioxide, and turn the dough out onto a lightly floured work surface. Form it into a ball. Using a rolling pin, lightly roll it out into a thin layer. Gently stretch the dough with your fingertips, forming a thin pizza crust, leaving slightly thicker edges.

 

Spread the sauce over the dough and evenly distribute the vegetables, mushrooms, and olives. Season with salt, pepper, oregano, and drizzle with olive oil. The finishing touch is our secret ingredient: protein-rich cashews. Whole cashews are recommended. They add an interesting flavor note and make our lean pizza more filling. Add them to the toppings and carefully transfer the dough to a hot baking sheet. Bake for 14-18 minutes, until golden brown.



We strongly recommend cooling the pizza for 5-10 minutes before slicing.

Enjoy!

Cabbage Pie

Ingredients

For the filling:

600 g Cabbage

Salt to taste

Pepper to taste

1 onion

Vegetable oil

For the dough:

1.5 cups Water

4 cups Flour

2 tsp Sugar

0.25 tsp Salt

1 tbsp Vegetable oil

11 g Dry Yeast

Dissolve the yeast, sugar, and salt in warm water. Gradually add the flour and knead the dough. Add the vegetable oil and knead again. Grease with vegetable oil or sprinkle with a little flour and place in a warm place.

Filling: Fry the shredded cabbage with finely chopped onion in vegetable oil and season with salt.

 Place a layer of dough in a greased pan, then add the filling and another layer of dough. Pinch the edges tightly. You can decorate the pie with a pattern using the dough. Bake at 180°C for 40-50 minutes.

A couple of minutes before removing the pie, brew some sweet black tea and lightly brush the top of the pie with it to give it a golden brown color.

Enjoy!