Striped Pancakes with Apples

Ingredients

Flour 300 g

Milk 500 ml

Eggs 2

Sugar 4 tbsp

Vegetable oil 2 tbsp

Salt to taste

Apples 3

Cinnamon 1 pinch

Cocoa powder 2 tsp

Butter 30 g

Sift the flour into a deep bowl, making a well in the center. Crack the eggs, add salt, sugar (1 tbsp), and mix with the eggs and a little flour. Gradually pour in the warm milk and whisk until the dough is like thin sour cream.

Add the vegetable oil, mix well, and let the dough rest for 20 minutes. Then pour 5-6 tbsp of the dough into another bowl, add the cocoa powder, and mix well. Place the cocoa batter in a plastic bag, tie it shut, and make a small hole in the corner.

Pour a portion of the batter into a greased frying pan and immediately make stripes with the plastic bag all over the pancake. Flip it over and remove the pancake after just a minute.

Peel and slice the apples. Melt the butter in a frying pan, add the apples, sugar, and a little water, and fry them lightly. Sprinkle with cinnamon and turn off the heat. Fill the finished pancakes with 1 tablespoon of apples (on the unlined side). Roll the pancakes into tubes and place them on a plate. You can top them with more apple jam.

Bon appétit!

Dutch Apple Fritters

Ingredients

3 apples

125 g flour

2 tbsp powdered sugar

1 egg

200 ml milk

1.5 tbsp baking powder

1.5 tbsp cinnamon

1/3 tsp salt

Peel and core large apples. Cut into 1 cm thick rings. In a bowl, combine the flour, powdered sugar, baking powder, ground cinnamon, and salt.

Separately, beat one large egg (or two small ones) and milk. Pour into the dry ingredients in a thin stream. Mix thoroughly, breaking up any lumps.

Heat the oil in a deep fryer or deep frying pan. Dip the apple rings into the batter, then lower them into the hot oil. Fry the pancakes until golden brown (turning once), about 3-4 minutes.

Drain on a paper towel, sprinkle with ground cinnamon and powdered sugar, and serve immediately.

Enjoy!

Pink Pancakes with Orange Sauce

Ingredients

for the pancakes:

Flour 125 g

Sugar 1 tsp

Salt 1 pinch

Eggs 2 pcs

Milk 325 ml

Cream 50 ml

Beetroot juice 50 ml

Poppy seeds 1 tsp

Butter

For the sauce:

Orange juice

Lemon juice

Sugar 2 tbsp

Butter 100 g

Bring the lemon and orange juice and sugar to a boil, then add the butter. If the consistency is not thick enough, add a little starch dissolved in a small amount of water.

Sift the flour with salt and sugar. Beat in the eggs and milk, cream, and beetroot juice (add the ingredients gradually, stirring after each addition). Let sit for an hour, add poppy seeds, and fry each pancake in butter on both sides. Fold the finished pancakes into triangles and serve with the prepared sauce.

Enjoy!

Lobiani

Ingredients

Yeast dough 1000 g

Red beans 300 g

Butter 130 g

Salt

Ground black pepper

Strictly speaking, this is a variation of khachapuri, but with a bean filling. One of the many undeniable advantages of this dish is its filling. By substituting some ingredients, lobiani can be made during Lent. You'll get an exceptionally tasty and nutritious dish.

Soak the beans in cold water for 8-10 hours. Then drain in a colander, pour in plenty of fresh cold water, and place over medium heat. Bring to a boil and simmer for 1.5-2 hours. Drain, reserving some of the liquid for pureeing.

Mash the hot beans until smooth, but not too smooth. The mixture should be relatively uniform. Add butter or lard, salt and pepper, stir, and let cool.

Divide the finished dough into equal pieces of approximately 200 g each, roll them out, and fill them with the filling—about the same amount as the dough—gather the edges into a "sack" shape and pinch.

Flip the flatbread over, roll it out to a thickness of about 1 cm, place it on a baking sheet, and bake in an oven preheated to 180°C (350°F) until golden brown. 30-40 minutes. Alternatively, bake in a frying pan with a lid.

Grease the finished lobiani with butter or lard, stack them, and cut into wedges with a sharp knife.

Small, oblong-shaped lobiani are easiest to eat, as this prevents the filling from spilling out. Beans tend to thicken, so make sure the filling isn't too dry. Lobiani is especially delicious served with slices of boiled smoked ham and washed down with a tart red wine.

Enjoy your meal!

Lemon-Lime Raspberry Cake

Ingredients

200g flour

200g sugar

130g butter

1.5 tsp lemon zest

1.5 tsp lime zest

500g raspberries

3 eggs

35ml lemon juice

35ml lime juice

10g baking powder

1/2 vanilla pod

pinch salt

powdered sugar to taste

For the syrup:

3 tbsp sugar

15ml lemon juice

Whisk the butter and sugar until soft and white. While whisking, beat in the eggs one at a time. Continue whisking and add salt, juice, and zest.

 Sift the flour, baking powder, and vanilla seeds into the egg mixture and beat until thick and creamy. Mix the raspberries with the reserved flour.

Preheat the oven to 180°C. Place some of the batter into a greased and floured pan. Then add the floured raspberries and pour the remaining batter on top.

Bake for 40 minutes at 180°C.

Prepare the syrup: Heat the sugar in a frying pan until it caramelizes (it should turn golden and translucent) and pour in the juice. Cook over low heat until it becomes syrupy.

When the cake has cooled, pour the syrup over it and decorate with the powdered berries.

Enjoy!

Pancake Cake with Dried Apricots

Ingredients

for the pancakes:

1 cup flour

1 cup milk

25 g butter

1/2 tbsp sugar

2 eggs

A pinch of salt

For the filling:

300 g dried apricots

1 tbsp sugar

2 tsp cognac

500 ml 35% cream

100 g condensed milk

2 tbsp liqueur

Walnuts

Vegetable oil

Sift the flour into a bowl, season with sugar and salt. Make a well, crack the eggs into it, add half the milk and the butter, and stir. Gradually pour in the remaining milk. Cover the dough and let it rest for 30 minutes.

Prepare the dried apricot filling. Rinse the dried apricots in warm water. Place in a saucepan, add just enough boiling water to cover the apricots, and simmer for 10-12 minutes. Transfer the dried apricots to a blender and blend until smooth. Mix with sugar and cognac.

Make the cream. Whip the cream with condensed milk and liqueur and refrigerate.

Using vegetable oil, make pancakes. Spread one pancake evenly with cream. Top with another pancake and spread with the dried apricot filling. Continue stacking pancakes, alternating fillings.

Cover the cake with the last pancake, spread the dried apricot filling, and garnish with nuts. Using a pastry bag, create a snake-like pattern with the cream around the edges of the cake.

Bon appétit!

Chocolate Cheesecakes with Nuts

Ingredients

Cottage cheese 2 cups

Eggs 2

Sugar 3 tbsp

Flour 3 tbsp

Cocoa powder 3 tbsp

Walnuts 15

Vegetable oil

Flour

Sour cream

Chocolate

It's best to use homemade cottage cheese. Add eggs. Adjust the amount of sugar according to your preferences, or omit it altogether. Add cocoa powder.

Mix the flour with cocoa powder, then stir in all the other ingredients. Peel and finely chop the nuts. Mix the cottage cheese mixture.

Make small oval cheesecakes and coat them in flour. Fry the cheesecakes on both sides in vegetable oil. The finished cheesecakes will be brown. Serve the chocolate cheesecakes with nuts warm, garnished with whipped cream and grated chocolate.

Enjoy!