Banana-Oatmeal Pancakes with Blueberry Syrup

Ingredients

3 eggs

2/3 cup milk

2 bananas

1.5 cups rolled oats

2 tbsp butter

1 tsp vanilla extract

1 lemon

1 tsp baking soda

1 tsp salt

For the syrup:

2 cups blueberries

1 cup honey

In a blender, blend all pancake ingredients on high speed for about 2-3 minutes. In a hot frying pan, fry small portions of the batter in butter on both sides until golden brown over medium heat (3 minutes per side).

In a saucepan, combine the honey and 1 cup blueberries and place over medium heat. Bring to a boil and simmer for about 10-15 minutes.

 Reduce heat to medium and continue cooking until thickened, another 5-10 minutes. Add the second cup of blueberries, remove from heat, stir, and let cool slightly. Serve warm.

Enjoy!

Triple-Filled Easter Wreath

Ingredients

Milk 150 ml

Whey 100 ml

Margarine 70 g

Sugar 4 tbsp

Dried yeast 2 tsp

Salt 2 tsp

Eggs 3

Flour 600 g

Raisins 100 g

Dried apricots 100 g

Peanuts 100 g

Sugar syrup

Cream topping

Heat the milk and margarine, add the whey and eggs. Add the remaining ingredients. Knead the dough and let it rise in a warm place for 1 hour.

Wash the dried apricots, dry them, and cut them into small pieces. Wash the raisins and remove any excess moisture with a napkin. Shell the peanuts, microwave them for 3-5 minutes, and then puree them in a blender. 

Divide the dough into three pieces and roll each into a strip approximately 12-14 cm wide. Place the filling in the center of each strip, then add a different filling to each strip. Pinch the edges together.

Weave the three strands into a braid. Join into a circle and let rise for another 20 minutes. Brush with egg wash and bake for 30 minutes at 180-190°C.

While still hot, sprinkle with sugar water and sprinkle with colorful sprinkles.

Bon appétit!

Cheese and Sausage Croissant

Ingredients

Flour 2 cups

Butter 125 g

Sugar 1 tbsp

Salt 1 pinch

Fast-acting dry yeast 1 tsp

Eggs 2

Water 2/3 cup

Sausages 6

Green onions 2

Parsley 50 g

Cheddar cheese 100 g

In a bowl, combine the warm water, sugar, and dry yeast. Let it sit for about 10 minutes, until the mixture begins to bubble—this means the yeast is active and ready to use. In another bowl, combine the flour and salt and set it aside.

Lightly beat the melted butter with one egg until smooth.

 Pour the egg mixture into the flour and salt, remembering to add the prepared dough. Knead the dough into an elastic ball, form it into a ball, and place it in a bowl, covered with a clean towel, until it has almost doubled in size.

After an hour, lift the towel slightly and admire the airy dough, which has risen significantly.

Cut it into six equal pieces and roll it into a sausage shape, then gradually stretch it out.

Wrap the sausages in the dough around the entire circumference, ensuring it completely covers the sausage. Cut the sausage into 8-9 pieces and join them together in a folded pattern.

Place the croissants on a baking sheet lined with parchment paper. Brush with beaten egg yolk, sprinkle with grated cheese, then finely chopped green onions and parsley. Bake for about 20 minutes at 180°C until golden brown.

Enjoy!

Buns with nut filling

Ingredients

for the dough:

1.5 cups flour

1.5 tsp instant dry yeast

1/2 cup sour cream

200 g butter

For the filling:

3/4 cup flour

3/4 cup sugar

100 g butter

1 tsp vanilla extract

1/4 cup walnuts

1 egg yolk

Pour the sifted flour into a bowl. Then add the yeast and mix. Add the sour cream and softened butter. Mix everything well with your hands and knead the dough. Once the dough is well mixed and no longer sticks to your hands, transfer it to a greased bowl, cover with plastic wrap, and refrigerate, preferably overnight. Prepare the filling: combine the flour, sugar, and butter in a bowl. Mix thoroughly, either by hand or in a blender. Add the vanilla and chopped walnuts and mix again.

When everything is ready, form the rolls: cut the dough ball in half, setting the first half aside in a bowl and placing the second half on a lightly floured board. Roll the dough out until it's thin, but not translucent, to form a rectangle.

Then spread half the prepared filling in a thin layer over the entire dough. Then roll the dough into a roll. After rolling the roll, use a sharp knife to cut the dough into 10 equal pieces.

Place the finished rolls on a greased baking sheet and brush the tops with a beaten egg yolk. Repeat the same procedure with the second half of the dough. Bake for 30 minutes in an oven preheated to 200ºC (400ºF). Place the finished buns on a wire rack to cool.

Enjoy!

Pancakes with Meat Filling

Ingredients

Kefir 2 cups

Eggs 4

Baking soda 1/2 tbsp

Salt 1 tbsp

Sugar 1 tbsp

Flour 2.5 cups

Ground meat 600 g

Onion 200 g

Vegetable oil

First, finely chop the onion and fry it in vegetable oil until golden brown. Drain off any excess oil. In a separate bowl, combine the ground meat, onion, salt, and pepper.

In a saucepan, combine the kefir, salt, sugar, and baking soda (reduce with vinegar). Beat the eggs separately and add to the kefir. Gradually add the sifted flour.

 Heat vegetable oil in a frying pan, spoon in a spoonful of batter, immediately top with the minced meat (press lightly with your fingers), and pour another spoonful of batter on top. Fry until golden brown on one side, flip, and fry the other side. The pancakes cook fairly quickly, so be careful not to burn them.

Enjoy!

Chicken and Cheese Pie

Ingredients

500g shortcrust pastry

500g chicken (breast)

250g spinach

250g ricotta cheese

1 tsp nutmeg

1 egg yolk

Preheat oven to 180°C (350°F). Roll out a third of the dough and line a large, buttered cake tin with it.

The edges of the dough should hang out. Refrigerate the tin for half an hour. Place the spinach in a saucepan with boiling water and simmer over low heat until the leaves change color.

Place the spinach in a colander and gently squeeze out any excess moisture with a spoon. Place the ricotta in a bowl and mix with the nutmeg and egg yolk. Season with salt and black pepper.

Finely chop the chicken breasts and place them in the pan. Top with ricotta and spinach. Make several layers: chicken, ricotta, and spinach. The last layer should be chicken.

Roll out the remaining dough and place it on top of the pan, pressing the edges tightly. You can trim off any excess dough.

Prick the top of the pie with a fork to release steam, and bake in the oven until golden brown. Let the finished pie cool slightly, carefully turn it out onto a board, and let it rest overnight.

Bon appétit!

Delicate tart with fresh grapes

Ingredients

Butter 110 g

Flour 1 cup

Oatmeal 1/2 cup

Sugar 3 tbsp

Salt 1/2 tsp

Icing sugar

Grapes

For the frosting:

Milk 500 ml

Sugar 200 g

Flour 50 g

Eggs 4

Vanillin 4 g

Whisk the granulated sugar, flour, and salt in a food processor. Add the softened butter and beat until crumbly. Add ice water and beat again. Add the rolled oats and beat again.

Place the prepared dough in a greased springform pan, stretch it out, and form a shallow edge. Bake for about half an hour at 200°C. Cool the cake.

 Prepare the cream: Bring the milk to a boil over low heat. Separately, whisk the sugar with the egg yolks, vanilla extract from the packet, and sifted flour. Pour in the warm milk in a thin stream and bring to a boil over medium heat. Cook for 5-10 minutes, cool, and beat with a mixer.

Pour the mixture over the cake layer, top with the grapes, and press the berries into the cream. Refrigerate the tart with fresh grapes for two hours (or longer if desired). Dust with powdered sugar when serving.

You can use grapes of the same color or different colors—it's all up to you and your imagination, as long as they are seedless.

Enjoy!