Cozonac

Servings: 2 cakes

ingredients

For the dough

• 1 kg of flour 000

• 50g fresh yeast or 14g dry yeast

• 350ml warm milk

• 250g sugar

• 4 eggs

• 150ml oil or 100ml oil and 100g melted butter

• 3 packets of vanilla sugar or two teaspoons of extract or the seeds from one vanilla pod

• grated rind from 2 lemons and an orange

• 15g salt

For the filling

• 300g colored rahat

• 150g walnut

• 100g sugar

• 50g cocoa

In plus

• 1 egg yolk

• 50ml milk

  
  

SICILIAN CANNOLI WITH RICOTTA

Ingredients:

For the shells:

• 250g all-purpose flour

• 30g granulated sugar

• 30g lard (or butter)

• 1 egg

• 50ml Marsala wine (or dry white wine)

• 1 teaspoon white wine vinegar

• Pinch of salt

• Vegetable oil for frying

For the filling:

• 1kg fresh sheep's milk ricotta

• 300g powdered sugar

• Chocolate chips, as needed

• Candied orange peel or pistachio granules, for decoration

• Powdered sugar, for dusting

Instructions:

Preparing the shells:

1. In a large bowl, combine the flour, sugar, and salt.

2. Add the lard and mix with your hands until the mixture resembles coarse crumbs.

3. Add the egg, Marsala wine, and vinegar, and continue to knead until you have a smooth dough.

4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

5. After chilling, roll out the dough on a floured surface to a thin sheet (about 2mm thick).

6. Cut out circles about 10cm in diameter and wrap them around cannoli tubes, sealing the edges with a little water.

7. Fry the shells in hot vegetable oil until golden brown.

8. Drain on paper towels and let them cool completely before removing the tubes.

Preparing the filling:

1. Sieve the ricotta into a bowl and add the powdered sugar.

2. Mix well until you have a smooth cream.

3. Add the chocolate chips and mix.

4. Refrigerate the filling for at least 30 minutes.

Assembling the cannoli:

1. Just before serving, fill the shells with the ricotta cream using a pastry bag.

2. Decorate the ends of the cannoli with candied orange peel, pistachio granules, or chocolate chips.

3. Dust with powdered sugar and serve immediately.

• For the best results, use fresh, high-quality sheep's milk ricotta.

• Fry the shells in hot oil to ensure they are crispy.

• Fill the cannoli just before serving to prevent the shells from becoming soggy.

• For an extra touch, you can add a tablespoon of unsweetened cocoa powder to the shell dough.

• 2 tablespoons vegetable oil

• 1 large onion (chopped)

• ½ cup long grain rice (uncooked)

• 2 pounds ground pork

• ¼ cup parsley (chopped)

• ¼ cup fresh dill (chopped)

• salt and pepper ( to taste)

• 1 head sour cabbage (about 1 large cabbage)

• 15 slices bacon (chopped)

• 4 cups tomato juice

• water (as needed)

600 gr of cream cheese,

3 eggs (2 whole + 1 yolk),

2 tablespoons of sugar, salt,

2 tablespoons of semolina,

300 gr of flour,

a pinch of baking powder and the grated zest of a lemon,

sour cream and jam.

• 4 cups all-purpose flour

• 1 cup warm water

• 1 tsp salt

For the filling:

• 500g ground beef (or a mix of beef and pork)

• 1 large onion, finely chopped

• 1-2 cloves garlic, minced

• 1 tsp ground black pepper

• 1 tsp cumin (optional)

• 1-2 tsp salt (to taste)

• Fresh cilantro or parsley, chopped (optional)

• 1/2 cup water or broth (to make the filling juicy)

You can adjust the spices and herbs to suit your preference. Khinkali are typically enjoyed with black pepper sprinkled on top before eating.

• 4 tomatoes

• 4 peppers

• 1 cup of rice

• 1 onion

• 1/2 kg ground meat (optional)

• 1/4 cup olive oil

• Salt, pepper, oregano, mint

• 1 cup water or tomato juice

• Some feta cheese (optional)

Instructions:

1. Cut the tops off the tomatoes and peppers and scoop out the insides.

2. Sauté the onion and ground meat (if using), add the rice, salt, pepper, and oregano. Stir for 2-3 minutes.

3. Add some water or tomato juice and let the rice absorb the liquids for about 5 minutes.

4. Stuff the vegetables with the mixture and place them in a pot.

5. Pour the remaining olive oil and water (or tomato juice) over the vegetables and cook for about 40-45 minutes, until the stuffed vegetables are tender.

Enjoy your meal!

• 2 pounds boneless skinless chicken breasts

• 1 dried bay leaf

• 3 tablespoons butter

• 1 large yellow onion, roughly chopped

• 2 cups walnut halves

• 3 cloves garlic, minced

• 1 teaspoon Khmeli Suneli Spice Blend (optional)

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon chili powder

• Salt to taste

• Freshly ground black pepper to taste

• Walnut or chili oil for garnish (optional)

For the dough:

• 2 cups all-purpose flour

• 1 large egg

• 1/2 cup water (more if needed)

• 1 tablespoon vegetable oil

• A pinch of salt

For the filling:

• 2 cups sauerkraut (drained and finely chopped) or fresh cabbage

• 1 cup dried mushrooms (typically porcini or any wild mushroom, rehydrated and chopped)

• 1 medium onion, finely chopped

• 2 tablespoons butter

• Salt and pepper, to taste

For serving:

• 2 tablespoons butter (for frying)

• Sour cream (optional)

Instructions:

1. Prepare the filling:

• Cabbage: If using fresh cabbage, shred it finely. In a large pan, heat the butter and sauté the onion until golden brown. Add the shredded cabbage and cook until softened, about 10-15 minutes. Season with salt and pepper. Set aside to cool.

• Mushrooms: Rehydrate the dried mushrooms by soaking them in warm water for about 30 minutes. Once rehydrated, drain and finely chop them.

• Combine the cooked cabbage and sautéed mushrooms together in a bowl. Adjust seasoning with salt and pepper to taste. Set aside.

2. Make the dough:

• In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg, water, and oil. Mix together until the dough begins to come together.

• Turn the dough onto a floured surface and knead until smooth and elastic, about 5-7 minutes. If the dough is too sticky, add more flour as needed.

• Cover the dough with a kitchen towel and let it rest for at least 30 minutes.

3. Assemble the pierogi:

• Roll out the dough on a floured surface until it’s about 1/8 inch thick. Using a round cutter (a glass works fine), cut out circles of dough (around 3 inches in diameter).

• Place a spoonful of the cabbage and mushroom filling in the center of each dough circle.

• Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch.

4. Cook the pierogi:

• Bring a large pot of salted water to a boil. Gently drop the pierogi into the water in batches (do not overcrowd the pot).

• When the pierogi float to the surface, cook for an additional 2-3 minutes to ensure they are fully cooked. Remove with a slotted spoon and set aside.

5. Fry the pierogi (optional):

• In a skillet, melt the butter over medium heat. Add the cooked pierogi and fry them until golden and crispy on both sides, about 2-3 minutes per side.

6. Serve:

• Serve the pierogi warm with a dollop of sour cream on the side, if desired. They also pair well with a sprinkle of fried onions or fresh herbs.

Ingredients:

For the crepes (makes ~15-20 small ones):

2 eggs

2 cups milk

1 cup flour

2 tablespoons sugar

1 pinch salt

2 tablespoons oil or melted butter

1 teaspoon vanilla extract (optional)

For the filling:

2–3 cups pitted sour cherries (fresh, frozen, or from a jar, well drained)

1–2 tablespoons sugar (if cherries are too sour)

For the cream:

2 cups sour cream (high fat, 20% or more) or crème fraîche

2–3 tablespoons powdered sugar (to taste)

Vanilla (optional)

For decoration:

Grated dark chocolate or chocolate shavings

Powdered sugar (optional)

Ingredients:

• 500 ml (2 cups) water

• 200 g (1 cup) cornmeal (coarse or medium grind)

• 1 tsp salt

• 1 tbsp butter (optional)

Instructions:

1.     In a large pot, bring the water to a boil. Add the salt.

2.     Slowly pour in the cornmeal while stirring continuously to prevent lumps.

3.     Reduce heat to low and continue stirring with a wooden spoon for about 15-20 minutes until the mixture thickens.

4.     Once it pulls away from the sides of the pot and forms a thick mass, remove from heat.

5.     Optionally, mix in butter for a richer taste.

6.     Transfer onto a wooden board, let it cool slightly, then cut it into slices using a string or knife.

Friptura is a traditional Moldovan dish, usually made by roasting or grilling meat (often pork, beef, or chicken). It’s flavorful, juicy, and often served with potatoes, polenta, or salad.

Ingredients (example for pork friptura):

• 500g pork (chops or shoulder)

• 3 cloves garlic

• 2 tbsp oil

• 1 tsp salt

• ½ tsp pepper

• 1 tsp paprika

• Optional: rosemary, thyme, or wine for extra flavor

Steps of Preparation:

1. Season the meat with salt, pepper, paprika, and crushed garlic.

2. Let it marinate for at least 30 minutes (or overnight).

3. Heat oil in a pan or preheat the oven.

4. Sear the meat on both sides until golden.

5. Cook in the oven at 180°C for about 40 minutes or until tender.

6. Serve hot with your favorite side.

Ingredients:

For the dough:

• 500g all-purpose flour

• 250ml warm water

• 1 tsp salt

• 2 tbsp oil (sunflower or vegetable)

• 1 tsp vinegar (optional, for elasticity)

For the filling:

• 300g brânză de vaci (or ricotta/farmer’s cheese)

• 1 egg

• Salt to taste

• Optional: chopped dill for extra flavor

For cooking:

• Oil for frying (sunflower oil is traditional)

Preparation:

1. Make the dough:

• In a large bowl, mix the flour and salt.

• Add warm water, oil, and vinegar. Knead until you get a smooth, elastic dough (about 10 minutes).

• Cover with a towel and let it rest for 30 minutes.

2. Prepare the filling:

• In a bowl, mix the cheese with the egg, a bit of salt, and dill if you’re using it.

3. Assemble the plăcinte:

• Divide the dough into 6-8 equal balls.

• Roll each one into a thin circle or square (the thinner, the better).

• Place some filling in the center.

• Fold the dough over the filling (like an envelope or round pie) and seal the edges.

4. Cook:

• Heat oil in a pan over medium heat.

• Fry each pie until golden brown on both sides, about 3–4 minutes per side.

• Place them on paper towels to remove excess oil.

Serve:

Serve warm with sour cream on the side. They go great with a glass of kefir or a cup of tea.

• 500g meat (pork, beef, or chicken with bone)

• 1 onion, 1-2 carrots, 1 bell pepper, 2-3 potatoes

• Cabbage (100g), 1 parsley root or parsnip (optional)

• 1 tomato or 2 tbsp tomato paste

• 200-300ml fermented bors (or lemon juice)

• Salt, pepper, bay leaves, fresh parsley/dill

• Sunflower oil for sautéing

Instructions:

1. Boil meat with salt and skim foam.

2. Sauté onion, carrot, and pepper in oil; add tomato.

3. Add all veggies to the pot: potatoes, cabbage, etc.

4. Cook until soft, then add hot bors or lemon juice.

5. Season with salt and pepper. Boil 5 more minutes.

6. Garnish with parsley/dill and serve hot.

Cabbage leaves

Minced pork and beef

Rice

Onion

Carrot

Tomato paste

Spices (salt, pepper, thyme, bay leaves)

Smoked bacon (optional)

Preparation:

1. Soften cabbage leaves by boiling or freezing.

2. Sauté onion and carrot, then mix with minced meat, rice, and spices.

3. Fill each cabbage leaf with the mixture and roll tightly.

4. Layer rolls in a pot with bacon and bay leaves, then cover with tomato sauce and water.

5. Simmer on low heat for several hours until tender.

Preparation time: 1 and 30min

Cooking time: 1^h and 30min

Whole time: 3^h

INCREDIENTS:

·       250g fresh vine leaves, well washed

·       Salt, freshly ground pepper

·       100ml olive oil

·       50ml lemon juice

FOR THE FILLING:

·       The white and green part of 500g fresh onions, finely chopped

·       Leaves and stems of 1 bunch of mint + 1/2bunch of parsley + 1/2 bunch of dill, finely chopped

·       2 large dry onions, finely diced

·       150ml lemon juice

·       Salt freshly ground pepper

·       2 cups(tea) rice

  PROCEDURE:

For the classic vegetarian dolmadakia, if you’re using fresh vine leaves, blanch them in a deep pot of boiling water for about 3 minutes to soften them and make them more flexible.

Remove the leaves with a slotted spoon and let them drain in a colander.

For the meatballs:

•  50 ml olive oil

•  2 cloves garlic

•  250 g ground beef

•  250 g ground pork

•  200 g sandwich bread (white bread, crusts removed)

•  100 ml whole milk

•  1 egg

•  Salt

•  1 pinch chili flakes (bukovo)

•  1 ½ tsp cumin

•  1 pinch black pepper

•  Mint (fresh or dried, to taste)

•  20 ml ouzo

•  100 g all-purpose flour, for coating

•  50 ml sunflower oil, for frying

For the sauce:

•  1 tbsp olive oil

•  1 medium onion

•  1 tbsp tomato paste

•  2 bay leaves

•  250 ml water

•  1 chicken stock cube

•  400 g canned chopped tomatoes

•  ½ tsp granulated sugar

•  1 cinnamon stick

For serving:

•  Basmati rice

•  Fresh mint

•  Method of Preparation

In the food processor beat olive oil, garlic, cumin, chili flakes and finely chopped mint. Add to the bowl and add the milk, ouzo, the egg, the ground beef and pork .

• Whisk for 30 seconds to combine well.

It is better to wear disposable gloves when handling the mixture and the raw meat.

•Mash the mixture together with your hands, until the bread breaks up completely.

• Add a generous amount of salt and pepper.

• Mix again with your hands until all of the ingredients are completely combined.

• Shape the mixture in to long oval shapes, which is the traditional shape of these meatballs. They should weigh about 30-50 g each.

• Add a generous amount of flour to a container. Add the meatballs and dredge them in the flour.

• Place a nonstick pan over medium to high heat.

• Add the vegetable oil and let it heat for 1 minute.

• Shake off excess flour and add the meatballs to the pan one at a time.

• Brown them on both sides for about 5 minutes total. They will cook further on the stove.

• When ready, remove from pan and place them on a plate lined with paper towels so they can drain from any excess oil.

• Set aside until needed.

For the sauce

•  Place a pot over medium heat.

•Coarsely chop the onion.

• Add the tablespoon of olive oil to the pot.

• Add the onion and sugar.

• Stir and sauté until the onion caramelizes nicely.

Sautéing the tomato paste helps give it a nicer flavor and helps the sauce thicken better.

• Add the cinnamon, bay leaves, bouillon cube, tomato and water.

• Stir and add the meatballs.

• Lower heat, cover pot and simmer for 10 minutes, until the sauce thickens and the meatballs are ready.

• Serve with basmati rice and finely chopped fresh mint.

For the béchamel sauce

• 40g unsalted butter

• 40g plain flour

• 450ml whole milk

• 40g parmesan

  finely grated

• whole nutmeg

  for grating

• 1 large egg

  plus 1 yolk, lightly beaten

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Method

• step 1

  Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.

• step 2

  Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.

• step 3

  Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.

• step 4

  Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.

• step 5

  Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

*600g boneless pork loin

*salt and pepper

*milk

*2 eggs

*breadcrumbs

butter or lard,

With a sharp knife, cut off the white vein on the outside of the meat. Cut into 4 slices. Place on a board and pound thoroughly into thin fillets (they can be large, the size of half a plate). It is best to use a special mallet with a metal cover with an embossed grid to pound the meat.

Soak the fillets in milk with salt and pepper possibly with a few slices of onion for about 2 hours or longer if you have time.

Remove the fillets from the milk and pat them dry with paper towels. Season with salt (not too much, because the milk marinade was already salted) and pepper, coat in flour, then in beaten egg, and finally in breadcrumbs.

Heat clarified butter (about 1/2 cm thick) or lard in a pan. Fry 2 cutlets in batches, on higher heat, 2 minutes on each side. Then reduce the heat and fry for another 3 minutes on each side. Wipe the pan with a paper towel and repeat with the next batch, using fresh fat. Drain the fried pork chops from the fat on a paper towel and serve with potatoes and cabbage or cucumber salad.