Cornbread Sausage Muffins

Ingredients

1 package sausages

1 cup flour

1 cup cornmeal

1 tbsp baking powder

2 eggs

1 cup milk

1/3 cup butter

1/4 cup sugar

1/4 tsp salt

Preheat oven to 200 degrees Celsius. Combine the flour, cornmeal, salt, and baking powder. In a separate bowl, whisk the eggs, milk, butter, and sugar. Gently fold the dry ingredients into the egg mixture, stirring with a wooden spoon. There will be lumps in the batter; this is normal.

 Grease a muffin tin and cut the sausages into approximately 2.5 cm lengths. If the casing is natural (edible), the sausages are ready. If they're in plastic packaging, remove it. You can also boil them briefly or microwave them until half-done, if desired.

Fill the muffin tin 3/4 full, insert a sausage into the center of each tin, place in the oven, and bake for about 15 minutes. Check for doneness with a toothpick.

Enjoy!

Focaccia Balls

Ingredients

for the dough:

Flour 500 g

Dry yeast 6 g

Olive oil 2 tbsp

Salt 1 tbsp

Sugar 2 tbsp

Water 300 ml

For the filling:

Cheese 150 g

Olives

Pizza sauce 200 g

Knead the dough in a bowl for 10 minutes until it is soft and elastic. If using fresh yeast, first dissolve it in water and sugar. Cover the bowl with cling film and let it rise until doubled in size.

Preheat oven to 190 degrees Celsius. Divide the dough into 30 pieces. Form balls, place an olive and a cheese cube in each ball, shape into balls again, and place in the pan. Let rise for 15 minutes, until the balls stick together.

Pour the sauce over the top (you can substitute tomato paste diluted with a little water, salt, and spices: garlic, oregano, basil) and sprinkle with grated cheese. Bake for 35-40 minutes, until the dough is set and the cheese is golden brown.

Enjoy!

Cheesecake with Ham and Herbs

Ingredients

Olive oil 1/3 cup

Milk 1 cup

Egg 1

Baking soda 1/2 tsp

Lemon juice 1 tbsp

Salt 1/4 tsp

Basil 1 tsp

Paprika 2 tsp

Cheese 150 g

Ham 200 g

Flour 1/4 cup

Whisk olive oil (sunflower oil is fine, but flavorless) with milk and egg in a mixer. Add baking soda slaked with lemon juice, salt, basil, paprika, and grated cheese. Mix well.

Cut the ham into cubes, mix with flour, add to the remaining mixture, and mix gently to form a dough. Grease a cheesecake pan with butter and spread the batter into it. This recipe uses a 17 cm diameter pan. Bake in a preheated oven at 180°C (350°F) until golden brown (approximately 45 minutes).

Enjoy!

Pumpkin and Onion Pie

Ingredients

For the dough:

Flour 1.25 cups

Salt 1/4 tsp

Butter 8 tbsp

Sour cream 1/4 cup

Lemon juice 2 tsp

Water 1/4

For the filling:

Pumpkin 450 g

Olive oil 2 tbsp

Butter 2 tbsp

Onion 1 pc

Salt 1 tsp

Sugar 1 pinch

Ground red pepper 1/4 tsp

Cheese 100 g

Sage 1.5 tsp



Make the dough. Cut the butter into cubes and place in a bowl. In another bowl, mix the flour and salt. Place both bowls in the freezer for 1 hour. After an hour, remove the bowls from the refrigerator and make a well in the center of the flour. Add the butter and mix until the dough resembles coarse crumbs. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice, and water and add half of this mixture to the well. Use your fingertips to fold the mixture into a smooth consistency, then add the remaining sour cream mixture, removing any large lumps. Form the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Prepare the squash. Preheat the oven to 190 degrees Celsius (350 degrees Fahrenheit) and cut the squash into pieces. Toss with olive oil and 1/2 teaspoon salt. Place on a foil-lined baking sheet and bake for 30 minutes, turning the squash pieces halfway through. Cool slightly.

Thinly slice the onion into half-moons.

Chop the sage leaves. While the squash is cooking, melt the butter in a large skillet and sauté the onion over low heat with the remaining 1/2 teaspoon salt and a pinch of sugar, stirring occasionally, until soft and lightly golden, about 20 minutes. Stir in the cayenne pepper. Increase the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius). Combine the squash, caramelized onions, grated cheese, and sage in a bowl.

On a floured work surface, roll out the dough into a 12-inch (30 cm) circle. Place it on a baking sheet. Spread the filling over the dough, leaving a 1.5-inch (3.5 cm) border around the edges. Fold the edges of the dough over the filling, enclosing the filling. The center will be exposed.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let the galette rest for 5 minutes, and then turn it out onto a serving platter. Slice and serve hot, warm, or at room temperature.

Enjoy!

Cheese Flatbreads

Ingredients

For the dough:

1 egg

250 g cottage cheese

150 g butter

250 g flour

1 tsp baking powder

1/2 tsp sugar

1/2 tsp salt

For the filling:

150 g mozzarella cheese

2 cloves garlic

1 tbsp sour cream

1 handful thyme

For greasing and sprinkling:

1 egg

A pinch of salt

Sesame seeds

Preheat oven to 190°C. Mix the cottage cheese with the butter, add the egg, and stir. Mix the flour with the baking powder, salt, and sugar, then add to the cottage cheese, butter, and egg mixture. Knead the dough. The dough should be pliable and not too hard. Let it rest for 10 minutes while you prepare the filling.

Grate the cheese on a coarse grater and mince the garlic. Mix the cheese, minced garlic, sour cream, and thyme. Divide the dough into two pieces, one slightly larger than the other. Roll each piece into a ball.

On a floured surface, roll each ball into a circle (one larger and one smaller in diameter), approximately 5-8 mm thick. Place the smaller circle on a baking sheet lined with parchment paper, brush the edges with water, and spread the cheese filling over the entire surface. Cover with the second circle.

Fold the edges of the top circle under the bottom circle. Brush the flatbread with egg, sprinkle with sesame seeds, and bake for 20-30 minutes until golden brown. Cover the baked flatbread with a towel and cool slightly.

Bon appétit!

Homemade Pizza

Ingredients

For the dough:

Flour 250 g

Olive oil 1 tbsp

Salt

Dry yeast 1 tsp

Water 1 cup

For the filling:

Smoked sausage 300 g

Mushrooms 200 g

Parmesan cheese 200 g

Cheddar cheese 150 g

Tomato 1 pc

Onion 1/2 pc

Bell pepper to taste

Pickled cucumber to taste

Corn to taste

Mayonnaise

Ketchup

Herbs

Knead the dough. Mix the flour with salt and dry yeast, then gradually add the warm water, add the olive oil, and knead the dough.

 If you add too much water and the dough becomes too runny, add a little more flour (just enough to prevent the dough from becoming too hard). Knead the dough thoroughly and let it rest in a warm place for 30-40 minutes, covered with a towel.

Wash the mushrooms and cut them into medium-thick slices. Cut the onions and tomatoes into rings or half-rings, and slice the smoked sausages. If using ham, slice it. Grate the cheeses coarsely.

By combining two or more types of cheese to suit your taste, your pizza will be piquant and unique. Of course, you can also use just one type of your favorite cheese.

Once the dough has rested, knead it and roll out a thin pizza crust. Keep in mind: the dough should be soft and airy. If it sticks to your hands, don't rush to add too much flour, otherwise the pizza crust will be hard when baked.

 Place the pizza crust on a baking sheet lined with parchment paper. To prevent the pizza from burning, sprinkle a little flour on the parchment paper and then lay out the dough. Roll up the edges of the pizza to create a nice crimp.

Grease the pizza crust with ketchup (mayonnaise, or sauce) and add the toppings. Feel free to get creative and add whatever you like. The main thing is to top it all with cheese.

Delicious toppings for homemade pizza include: sausage, mushrooms, onion rings, a little corn, tomatoes, and cheese. For a piquant flavor, add slices of pickles or olives. Don't forget to brush the layers of toppings with mayonnaise for a juicy pizza. But don't overdo the sauce, or the pizza will run during baking.

Bake the pizza for 20-30 minutes at 200 degrees Celsius (400 degrees Fahrenheit). Check for doneness by the softness of the crust. Don't overcook the pizza, or the dough may become too dry and hard. Cut the finished pizza into portions, garnish with fresh herbs, and serve.

Enjoy!

Chebureki

Ingredients

For the dough:

Water 200 ml

Salt 1 tsp

Sugar 1/2 tsp

Vodka 1 tbsp

Flour 2.5 cups

For the filling:

Minced meat 350 g

Salt to taste

Pepper to taste

Cumin to taste

Water 75 ml

Vegetable oil

Sift the flour into a bowl, sprinkle with salt and sugar, make a well, pour in the vodka and water, stir first with a fork, then transfer the dough to the countertop and knead for about 5 minutes, adding more flour as needed, until the dough becomes very elastic.

 Cover the dough with a bowl and let it rest for 5 minutes. Roll it out thinly, but don't make it too thin. Then fold it into a small envelope to create several layers. Form a ball, dust it with flour, wrap it in a plastic bag, and refrigerate for 30-40 minutes.

Add salt and spices to the minced meat. Add water in portions and stir until the meat is moist and juicy. Don't add too much. Then refrigerate the finished filling for a few minutes.

Remove the dough from the refrigerator, knead it again, and then divide it into 45-gram pieces. Heat the oil in a deep saucepan or wok.