shain

Salad of beans, celery, peanuts, basil, raw sunflower oil, some chili, garlic, tarragon and silan. Achma, a Georgian dish much like the Turkish su borek, which is made by layering thin dough sheets with butter, and a cheese mixture. Georgian Akhasheni wine.

Here you go:

Makes 8 large buns. Make the dough 1-3 days ahead of baking. Dough: 380g AP flour 20g whole flour (or more AP flour) optional: 10g dried onion flakes (1 heaping tablespoon) 3g dry yeast 20g sugar (I reduce 10g and add 30g malt syrup) 9g salt 275g room temp water 15g butter, cubed Onion mixture: 2 large onions (350g), finely diced 15g butter (~1 tbpsn) 20g poppy seeds 1/2 tsp salt 3 tsp water Dough prep: Dissolve the yeast in the water. In a mixer (or by hand), mix all of the dough ingredients until a dough forms. Knead for ~5 minutes, then let rest for ~10 minutes. Repeat kneading a total of 3 or so times, until the dough is strong. Cover and refrigerate overnight and up to 3. On day of baking, prepare the onion, mixture: Set aside ~2 tablespoons of the chopped onion. Lightly caramelize the remaining onion in the butter. Add water, salt, poppy seeds and raw onion that was set aside. Chill. Shaping and baking: Prepare two baking sheets with parchment paper. Dust you working surface with flour. Divide dough into 8 equal pieces. Shape each into tight balls. Place each on a dusted towel or surface. I prefer working with semolina rather than flour. Cover and let rise until almost doubled in size, fluffy and very relaxed - for 1.5-2.5 hours. Meanwhile, heat the oven to 240 C. Dust each with semolina and/or flour, lightly flatten, and gently stretch the center, similarly to shaping a tiny pizza, but retaining the air around the edge. Place each on the parchment lined baking sheet, 4 per sheet. Portion the onion mixture on top of the center of each. Bake until fully rised, and lightly browned, possibly with slightly darker spots. Remove onto cooling rack. Brush with butter. Let cool for ~15 minutes. Before serving - return to a hot oven (temperature no critical) and bake for 3-7 more minutes, until they gains a little more color. Serve with cream cheese.

Toasts with ricotta, mozzarella, tomatoes, basil, pepper.

Chestnuts, wine, cheese and fruits.

You are being modest, those are far from basic pastries, and all look great. I'd love to have myself a slice (or two) from each of them.

Bialies. Egg salad. Sour cream, pickles, smoked salmon (not for me :P), fresh veggies, brandy.

Eight treasure rice. Sticky rice with sweet adzuki beans, pumpkin seeds, chinese dates, sesame seeds, lotus seeds, longan, ganlan. Lacking osmanthus syrup, orange blossom water worked well.

Roasted sweet potatoes with coconut milk, lentils with yellow curry and coconut milk. Toasted nuts and seeds.

Brioche with nutmeg, marzipan. walnuts, a hint of orange zest. A bit under proofed, it seems.

Bastardized Neapolitan frittatina. Bucatini, bahemel, peas, motz, roquefort, smoked paprika. Crisp buttery bread crumbs coating. Baked in a pan (rather than made into patties and fried, as is traditional). Lentils salad, with celery, arugula, roquefort, onion, vinaigrette, rosemary, tomatoes.

Shakshuka. Served with tahini, schug, pickles, olives. Opted to add some sirene and zaatar to our regular salad. I have to shakshuka recpies, for different seasons. This one is for pepper season (winter & spring). It mostly consists of bell and mild chili peppers, some OKish tomatoes, lots of chilly. It is long cooked, so it has a deeper flavor. Spiced with ample paprika, cumin, some coriander seeds a hint of caraway. I always serve it with tahini. Leftover sauce makes for awesome sandwiches with scrambled or fried eggs. Recipe below (might be a bit outdated). The summer version is made with tomatoes and hot chilies only, some garlic and paprika. Cooked briefly, so the tomatoes don't break down, and finished with cumin and sumac. I serve it with sirene or tahini.

Brioche buns filled with ricotta, mulberries, vanilla, white chocolate.

Stir fried green beans and onion, peanuts. Garlic, ginger, chili, douchi, toasted peppercorn, soy sauce, a hint of five spice, a bit of zha cai. Stir fried cabbage and eggs, with doufuru, garlic, chili, toasted sesame seeds, sesame oil, light soy sauce, a hint of fennel seeds.

Thanks No recipe I'm afraid. Some fresh chilli, garlic, parsley, toasted cumin and coriander seeds, a touch of cardamom, salt. All pounded in a mortar and pestle. Than I add lemon and olive oil.

Hummus. Tahini. Homemade schug. & the works - olive oil, cumin, pickles, olives, pita. A bit brown-yellow tinted from too long cooking in the PC.

Yorkies. Mushroom gravy. Also scrambled eggs and a salad.

Minestrone.

Looks delicious. Just to inform folks, this is cilbir (Turkish eggs might also refer to menemen).

Sticky buns. Pre bake.

Last matzo casserole til next year. Potatoes, chard, onion, turmeric , pepper, curry powder. Haminados eggs, tomato "salsa" with mint and chili, schug, tahini sauces.

Shepherd's pie (vegetarian - mushrooms, carrots, celery, onion, some chopped chickpeas, eggs for binding, herbs). Subbed cheddar for the butter in the mashed potato (that's a keeper).

Syrniki.

Beetroot palacsinta with nigella seeds. Filled with farmer cheese, peas, dill, spring onion. Sour cream.

It's somewhere between a baked pasta casserole and a bread pudding / stuffing. It's more tender and uniform than baked pasta, but not as custardy, rich nor soft as bread pudding. Here are some recpies: