Jump To Recipe Jump To Video If you noticed my previous Kung Pao Veg recipe, I talked about how I stumbled upon ChefSteps video on YouTube. I am gonna use the same veg-nut concoction for this recipe as well. I really pondered why it took me so long to post any Mexican recipe; because this tastes super yummilicious even without all the meat! I couldn't get my hands on any Jalapeño, so I am using a mixture of Japanese Shishito peppers and green chili padi. The combination does make up for the spiciness. Feel free to explore with different types of green chilies, you are after all the artist and the plate is your canvas. I learned a very simple trick from my Mexcian friend (who is an excellent cook) by soaking tortilla into seasoned oil (on low heat), which not only keeps the tortilla warm but also adds flavors. Just a few seconds will do. In closing, I hope you will give this vegan Chile Verde a try. Ingredients: Inspired by ChefSteps (Serve 4) Veg: Shiitake Mushrooms Coarsely Sliced, 400g Cauliflower Coarsely Sliced, 800g Pecans / Walnuts, 200g To Blitz: Shishito Peppers Halved Deseeded, 4 Green Chili Padi Halved Deseeded, 2 Or Jalapeño Halved Deseeded, 5 Tomatillos Halved, 5 Vegetable Stock, 3/4 Cup Shishito / Jalapeño, 1 Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Parsley / Coriander, A Handful Taco Seasoning Homemade or Hexa , 1 TBSP To Cook: High Quality Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Vegetable Stock, 1/4 Cup + 1/2 Cup Mushroom Powder, Pinch Taco Seasoning Homemade or Hexa , 1 TBSP Tacos: Grapeseed / Sunflower / Peanut / Canola Oil, 3 TBSP Taco Seasoning Homemade or Hexa , 1 TBSP Tortilla Homemade , 4 Pickled Green Chilies / Jalapeño Finely Chopped Homemade , A Handful Equipment: Cast Iron Skillet / Pan Oven Blender Directions: Please visit my " How To Pickle Almost Anything " page for the recipe. Please visit my " How To Make Tortilla " page for the recipe. Please visit my " How To Make Taco Seasoning " page for the recipe. Prepare the Veg-Nut Mixture Preheat oven to 70°C (160°F). Spread mushrooms and cauliflower on a parchment-lined baking tray. Bake for 2½ hours until dry and slightly golden. Blitz in a food processor until coarsely ground—avoid turning into a paste. Pulse pecans until coarsely ground and mix with the mushroom-cauliflower blend. Combine using a 1:2:4 ratio of nuts, mushrooms, and cauliflower. Measure out 200g of this mixture and set aside. Make the Tomatillo Sauce Broil tomatillos and peppers on a tray for 15–20 minutes until charred. Transfer to bowls and cover with cling film. Let steam for 15 minutes. Peel off the skins and transfer flesh to a blender. Add the remaining sauce ingredients and blitz until smooth. Set aside. Cook the Filling Heat olive oil in a skillet over medium heat. Add onion, season with salt, pepper, and sugar, and sauté until translucent. Stir in garlic and cook until aromatic. Deglaze with ¼ cup of vegetable stock. Add the tomatillo sauce and stir to combine. Season with salt, pepper, and mushroom powder. Stir in another ½ cup vegetable stock, the veg-nut mixture, and taco seasoning. Cook until thickened. Taste and adjust seasoning. Remove from heat. Prepare the Tortillas Mix oil and taco seasoning in a small bowl. In a skillet over low heat, warm the oil mixture. Soak tortillas in the oil for 5–10 seconds per side. Transfer to a serving plate. Repeat with the rest. Assemble and Serve Spoon the filling onto the tortillas. Garnish with pickled chilies. Serve immediately. 1 part pecan, 2 parts mushrooms and 4 parts cauliflower. Fantastic plant-based alternative. A flavor bomb... Yummilicious! Recipe Video:

Jump To Recipe Jump To Video I have a question for you lovely people: what is your purpose in scrolling thru' your social feed? I scroll mine to get inspiration. As I was scrolling on my TikTok, I stumbled upon @larabellamyers' recipe about risotto cooked in a saffron concoction (I paid attention to her feed cos she was searching for Italian rice in Singapore). Do check her out. Anyway, I was so intrigued by the whole idea that I decided to do some research. I am actually flabbergasted that this dish is quite well known in Italy, and I wonder why I have not seen or heard of this. I quickly realized that I am barely scratching the surface when it comes to Italian cuisine. Food is just like music. It is vast and almost limitless. We need to learn the rules in order to cook/bake properly. Then we forget the rules and cook/bake from our hearts. Do make your own vegetable stock. It will make all the difference. I hope you will give this simple yet sophisticated recipe a try. Ingredients: Inspired By @larabellamyers (Serve 2) Vegetable Stock Homemade , 375ml or More Saffron, A Fat Pinch Granulated Sugar, Pinch High Quality Olive Oil, 2 TBSP Shallot Finely Minced, 3 Or Red Onion Finely Minced, 1 Sea Salt, Pinch White Pepper, Pinch Arborio Rice, 125g White Wine, 50ml Unsalted Butter, 15g Parmigiano Reggiano, 25g Parsley Finely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot x 2 Mortar & Pestle Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Prep the Stock and Saffron Keep vegetable stock warm in a small pot over low heat. Grind saffron and sugar into powder using a mortar and pestle. Add 1 ladle of stock to the powder, stir to dissolve, and let infuse. Sauté the Aromatics In a skillet over medium heat, add 1 TBSP olive oil. Sauté shallots or red onion with salt and pepper until translucent. Remove from heat and set aside. Cook the Risotto In another pot, heat 1 TBSP olive oil. Add rice and toast lightly until warm to the touch. Pour in white wine. Stir and cook until nearly evaporated. Add 1 ladle of stock. Stir and cook until absorbed. Add saffron stock and sautéed shallots. Stir until combined. Continue adding stock one ladle at a time, stirring constantly until creamy and rice is al dente. Avoid adding more than 1 ladle at once. Finish and Serve Once risotto is creamy and tender, remove from heat. Stir in butter and freshly grated Parmigiano. Taste and adjust with salt and white pepper. Serve hot, garnished with parsley. Silky, creamy, chewy, yummilicious... Recipe Video:

Jump To Recipe Jump To Video Amidst the war that is going on between Russia and Ukraine, I thought I share some Russian and Ukrainian recipes as a peace offering. I do not wanna get political over here. Let's just say I see the world differently from my own perspective. 2 people can look at the sunset and have 2 different points of view. Traditionally, Borscht is made from beef or pork stock, by boiling meat and bones in water; it has lots of variations throughout the regions of Ukraine and Russia. This is my version. I made my borscht from vegetables and instead of meat, I used cannellini beans. You can also make this 100% vegan by omitting the sour cream. Making your own stock does take a bit of time and effort, but it makes a lot of difference; I prepared my stock the day before. You can create your own version of Borscht by using chicken stock and shredded chicken breast or other cuts of meat. There are also Meatballs Borscht! The possibilities are vast. Ingredients: (Serve 4) Beetroots, 4 Saute: High Quality Olive Oil, 2 TBSP Yellow Onion, 1 Sea Salt, Pinch Black Pepper, Pinch Granulated Sugar, Pinch Garlic, 3 Cloves Carrots Grated, 2 Large Tomato Sauce, 100g Soup: Vegetable Stock Homemade , 2L Yukon Gold Potatoes Peeled Finely Wedged, 2 Carrots Oblique Cut, 1 Large Cabbage Shredded, 1/4 Cannellini Beans, 1 Packet / Can Serve: Sour Cream, 4 Dollops Dried Dill, For Garnishing Equipment: Cast Iron Skillet / Pan Large Heavy Pot Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Roast the Beets Preheat oven to 200°C (400°F). Wrap beets in foil and roast for 40–45 mins until fork-tender. Let cool, then peel and grate into a bowl. Set aside. Sauté the Vegetables Heat olive oil in a skillet over medium heat. Add onion, season with salt, pepper, and a pinch of sugar. Cook until lightly caramelized. Stir in garlic and cook until aromatic. Add carrots, season again, and cook until softened and color deepens (about 15 mins). Stir in tomato sauce and cook until well combined. Set aside. Prepare the Soup In a large pot, bring vegetable stock to a simmer. Add potatoes and carrots. Cook until fork-tender. Stir in cabbage, then add grated beetroot and drained beans. Season with salt and pepper to taste. Add sautéed vegetables and ½ cup water. Bring to a simmer. Cover and cook 15–20 mins, or until slightly thickened. Optional:  For a thicker soup, cook an additional 15–20 mins, stirring occasionally. To Serve Serve warm or chill overnight for a cold version. Top each bowl with a dollop of sour cream and a sprinkle of dried dill. Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Yes, as I'd said in my previous post, I will be making some Russian and Ukrainian recipes during this wartime. Very much like Borscht, the history of this dish isn't well documented. It is rumored that some Russian chefs have adapted some French culinary techniques to create this dish. It even has a French name: côtelette de volaille. The goal of this dish is to prevent the butter from leaking during the shallow frying process. To do that, we need to perform a simple trick. Nothing magical, it is to seal the stuffed chicken breast with a rolled tender and coat it well with seasoned flour, egg and breadcrumbs (I used Japanese panko for extra cwispiness). The most important step is to allow the stuffed chicken breast to rest, chilled in the fridge before frying. I used a very traditional route that kept the drumlet attached to the chicken breast. You can ask a butcher for help, watch some YouTube tutorials or even discard the idea if you wanna save yourself some hassle. Yes, chicken breast with the drumlet intact works fine too. Ingredients: (Serve 2) Unsalted Butter Softened, 80g Parsley Finely Chopped, A Handful Garlic, 3 Cloves Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Nutmeg Freshly Grated, Pinch Chicken Breast with Drumlet Attached, 2 Unbleached All Purpose Flour, 1/4 Cup For Dredging Cayenne, Pinch Egg, 1 High Quality Japanese Panko, For Dredging Sunflower / Peanut / Vegetable Oil, For Frying Spinach, 200g (Optional) Radish Finely Sliced, For Garnishing (Optional) Equipment: Cast Iron Skillet / Pan Directions: Prepare Garlic Butter Mix softened butter with minced garlic (smashed with salt), parsley, pepper, mushroom powder, and nutmeg. Chill until firm. Prep the Chicken Debone chicken, keeping breast and drumlets intact. Remove tenders and pound them thin. Butterfly the chicken breast. Place a dollop of garlic butter in the center. Wrap with the breast and seal using the tender. Repeat for remaining pieces. Bread the Chicken Prepare three bowls: Flour, salt, pepper, mushroom powder, cayenne Beaten egg with a splash of water Panko breadcrumbs Dredge chicken in flour → egg → panko → egg → panko. Make sure all sides are sealed well. Chill for 30 mins to set. Fry the Chicken Heat 2 inches of oil in a skillet over medium heat. Fry chicken until golden on one side, then flip and baste. Cook through and transfer to a wire rack or paper towels to drain. Repeat for all pieces. Optional Garnish Sauté spinach with leftover garlic butter. Serve chicken with radish and buttered spinach. To Serve Plate and serve chicken immediately while hot and crispy. Tender, juicy, succulent... Recipe Video:

Jump To Recipe Jump To Video I am gonna use the same veg-nut concoction (inspired by ChefSteps ) for this Russian recipe too. It took me a while to decide what kinda fillings for this awesome Russian rolled cabbage dish. I figured that the rest of the ingredients will not go well with ground chicken (as you all know that I do not consume other cuts of meat like beef, mutton or pork), so a vegetarian option might be a better idea. Agree? Why vegetarian? Butter is used. You can of cos replace the butter with any vegan option to make this dish 100% vegan. Golubtsi originated as a way to use any leftover food. It consists of cooked cabbage leaves wrapped around a variety of fillings. I have heard that different households actually prepare Golubtsi with their own unique fillings and sauces. The filling traditionally consists of ground beef, lamb or pork which is typically seasoned with garlic and onion. Grains such as rice or barley can often be included in the filling as well. Make your own Golubtsi fillings! Helen Rennie is a genius! I also discovered an excellent way to reheat any leftover Golubtsi from Helen Rennie . If you do not know who she is, it is time to check her YouTube channel out. Give her a follow while you are at it. I know it is a long process. But it is kinda therapeutic to take the mind off from this troubled world, right? Anyway, in closing, this is my humble version of Golubtsi and I hope you will enjoy making this dish as much as eating it as I do. Ingredients: Inspired by ChefSteps & Helen Rennie (Serve 12) Veg: Shiitake Mushrooms Coarsely Sliced, 400g Cauliflower Coarsely Sliced, 800g Pecans / Walnuts, 200g Fillings: White Cabbage, 1 About 1.5kg Sea Salt, Pinch Basmati / Jasmine Rice Washed, 100g Yellow Onion Coarsely Sliced, 1 Garlic Coarsely Minced, 5 Cloves Celery Coarsely Sliced, 2 Ribs Unsalted Butter, 45g Silken Tofu, 300g Panko, 30g Mushroom Powder, 1 TBSP Black Pepper, 1 TBSP Nori Flakes, 1 TBSP Stew: High Quality Olive Oil, For Cooking Sea Salt, Pinch Black Pepper, Pinch Shallots Finely Sliced, 5 Granulated Sugar, Pinch Carrots Grated, 2 Large Yukon Gold Potatoes Grated, 2 Garlic Finely Minced, 3 Cloves White Wine, 120ml Canned Tomatoes, 2 Cans / 800g Balsamic Vinegar, 2 TBSP Dried Dill, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Food Processor Heavy Sauce Pot Directions: Prepare the Veg-Nut Base Roast cauliflower and mushrooms at 70°C (160°F) for 2.5 hrs. Pulse roasted veg in a food processor until coarse. Blitz pecans and combine with veg. Use a 1:2:4 ratio of nuts:mushrooms:cauliflower. Measure out 500g for the filling. Prep the Cabbage Core cabbage and boil in salted water, cored side down. Peel off layers as they soften. Set aside to cool. Reserve smaller or damaged layers separately. Prep the Rice and Filling Boil rice for 10 mins. Blitz onion, garlic, celery, and butter into a paste. Mix with veg-nut blend, tofu, panko, mushroom powder, seasonings, and cooked rice. Taste and adjust seasoning. Roll the Cabbage Add 2 TBSP of filling onto a cabbage leaf. Roll tightly, folding sides in. Place seam-side down. Stack smaller leaves to use for extra rolls if needed. Prep the Stew Base Thinly slice leftover cabbage and sauté with olive oil until caramelized (15 mins). Remove, then sauté shallots with salt, pepper, and sugar. Add carrots, potatoes, garlic, wine, cabbage, and tomatoes. Finish with balsamic vinegar. Adjust seasoning. Bake the Rolls Preheat oven to 165°C (325°F). Layer stew and cabbage rolls in a pot: 1/4 stew → rolls → repeat up to 3 layers. Cover with reserved cabbage leaf or parchment. Add lid. Bake for 1 hr or until rolls are tender (skewer inserts easily). Serve Spoon stew onto plates. Place rolls on top. Garnish with dried dill. Optional – Pan-Seared Finish Chill leftover rolls. On serving day, sear seam-side down in olive oil until crisp. Baste with butter. Rest. Reheat stew with a splash of water. Plate with seared rolls and garnish. 1 part pecan, 2 parts mushrooms and 4 parts cauliflower. Fantastic plant-based alternative. Helen Rennie's way of cwisping up the leftover rolled cabbage... Sure beats ground chicken... Recipe Video:

Jump To Recipe Jump To Video To be honest, this is actually my 3rd try at making this Ukrainian bread. I tried researching several recipes online and my 1st two attempts failed. The first was way too dense and didn't puff up in the oven. At the second attempt, it over-puffed in the oven, thus resulting in an ugly shape (you don't wanna know). I am glad that I never give up and decided to try again. Ya know what they said, 3rd is the charm. History has it that the making Pampushky points back to the German cuisine. These buns were likely created by the German colonists in Ukraine back in the 19th century. It has evolved into what it is today as a Ukrainian traditional dish. The word "Pampushka" can be used to describe a gorgeous plump woman. Lol! IKR? These Pampushky are usually served with Borscht or Kapustnyak. I am going a bit on an unorthodox way by using butter instead of oil to smear onto the bread once it comes outta the oven. Yes! A high quality salted butter! You will thank me later. This is rather an easy straightforward bread recipe, there's no excuse for you not to make it. Ingredients: (Make one 6 inch) Whole Milk, 120g Active Instant Dry Yeast, 3/4 TSP Demerara Sugar, 4g Unbleached All Purpose Flour, 180g Sea Salt, 3g Egg Lightly Beaten, 25g Grapeseed / Peanut / Sunflower / Canola Oil, 32g + More For Greasing High Quality Salted Butter, 30g Garlic Finely Minced, 3 Cloves Dried Dill, Pinch Equipment: Cast Iron Skillet Sauce Pot Oven 6" Pastry Ring / Springform Cake Pan / Cast Iron Skillet Directions: Make the Dough Warm milk in a pot until lukewarm (36.5°C / 100°F). Stir in yeast and sugar until dissolved. Set aside. In a large bowl, mix flour and salt. Make a well in the center. Pour in the milk mixture, then add egg and oil. Mix until a dough forms. Knead in the bowl for 5 mins until smooth. If too dry, add water 1 TBSP at a time. If too sticky, add flour 1 TBSP at a time. Transfer to a floured surface and knead another 5 mins until elastic and passes the window-pane test . Lightly oil the bowl and place the dough inside. Cover and let rise for 1 hr or until doubled. Shape & Bake Punch down the dough. Divide into 8 equal pieces. Roll each piece into a tight ball. Arrange the balls in a greased pastry ring on a parchment-lined tray. Cover with a damp towel and proof for 30 mins. Preheat oven to 175°C (350°F). Brush dough with egg wash. Bake for 30–35 mins until golden brown. Make Garlic Butter While baking, melt butter in a skillet. Pour melted butter over minced garlic in a bowl. Add dried dill and stir well. Finish & Serve Brush hot bread with garlic butter as soon as it comes out of the oven. Spoon any remaining butter mixture over the top. Let cool slightly, unmold, and serve warm—perfect with Kapustnyak. Look at the beautiful crumbs... Recipe Video:

Jump To Recipe Jump To Video This is the dish that made me wanna make my own sauerkraut. As you already know that I dislike store-bought sauerkraut; they are either too salt or sour. And yes, using homemade sauerkraut for this recipe makes a huge difference. Although some regions use roots and fungi vegetables as the base broth, traditionally, pork and sausages are cooked with water to make the base broth. I decided to choose roots and fungi for my base broth to make this dish 100% vegan. You can prepare the base broth 1 day in advance. Before bake... After baked... This might take quite a bit of time and effort, but when the 1st slurp hits the palate, you know it is worth it. I am not kidding. As bizarre as it may sound, sauerkraut soup has become my favorite soup (sorry mushroom soup). The tanginess kept me wanting more. Ingredients: (Serve 8) Base: Eggplant Coarsely Sliced, 1 Medium Carrots Coarsely Sliced, 2 Medium Yukon Gold Potatoes Coarsely Sliced, 2 Cabbage Coarsely Sliced, 1/4 Shiitake Mushrooms Coarsely Sliced, 3 Yellow Onion Coarsely Sliced, 1 Garlic Crushed, 3 Cloves Tomato Sauce, 2 TBSP Rapeseed / Peanut / Sunflower / Canola Oil, For Drizzling Sea Salt, Pinch Black Pepper Pinch Soup: Carrots Obliqued, 2 Medium Yukon Gold Potatoes Thinly Sliced, 3 High Quality Olive Oil, 4 TBSP Shiitake Mushrooms Finely Diced, 150g Sea Salt, Pinch Black Pepper Pinch Yellow Onion Thinly Sliced, 1 Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Leeks Coarsely Sliced (White Parts Only), 3 Stems Cannellini Bean, 380g Packet Sauerkraut Homemade, 450g Millet / Quinoa / Amaranth, 50g Bay Leaves, 3 Mushroom Powder, Pinch Equipment: Cast Iron Skillet / Pan Large Heavy Pot Oven Directions: Please visit my " How To Make S auerkraut " page for the recipe. Prepare the Base Preheat oven to 150°C (300°F). Add unpeeled carrots, potatoes, onion, garlic, and mushroom/vegetable scraps to a baking tray. Drizzle with oil, season with salt and pepper, mix well. Roast for 60 mins. Transfer roasted veg to a baking dish. Deglaze the tray with water and add to dish. Add enough water to submerge the veg. Roast another 40 mins. Drain into a large pot, squeeze veg to extract more liquid, discard solids. You should get a dark brown stock. Prepare the Soup Add carrots and potatoes (unpeeled) to the stock. Simmer until fork tender. While simmering, sauté mushrooms in 2 TBSP olive oil until caramelized. Set aside. In the same skillet, sauté onion in 2 TBSP oil with salt, pepper, and sugar until translucent. Add garlic and leeks. Sauté until aromatic. Transfer onion mixture into soup pot. Drain and add cannellini beans. Add sauerkraut (taste and rinse if too sour/salty). Add 1 cup water (or more, depending on your preferred consistency). Add millet, mushrooms, and bay leaves. Stir to combine. Simmer 10–15 mins until slightly reduced. Taste and adjust seasoning. Serve immediately with some Pampushky . Tangy, hearty and slurpilicious... Dip some Pampushky ... Recipe Video:

Jump To Recipe Jump To Video Even tho I dislike repetitive work (which is why you can't find any dumplings recipe on this website), it is kinda therapeutic and satisfying to watch everything comes together. Yes, this recipe proves to be a huge challenge for me. I am glad that I managed to pull it off despite that my Russian Dumplings aka Piroshki aren't shaped identically. Working with dough is my favorite thing which explains the name of this website... In this recipe, I included 3 types of fillings; 2 savory and 1 sweet. I will be frank that the sweet fillings is my least favorite and I am torn between the potatoes and caramelized cabbage. My eldest daughter even suggested kimchi with cheese (which is completely unorthodox, but we did it). Altho not well or identically shaped, this is still yummilicious af! I have to thank Helen Rennie again for inspiring this recipe. Please do check her out and subscribe to her YouTube channel. She has loads of amazing recipes! Piroshki is a very famous comfort street food in Russia. They are either baked or fried and there are lots of variations throughout the regions of Russia. The most popular fillings are ground meat, mashed potatoes and mushrooms. Well, I decided to combine potatoes and mushrooms, cos they are my 2 favorite veg. My least favorite fillings: apples and blueberries... The trick to pulling this off is to use cold fillings. It is best to prepare everything the day before and on baking day, all you need to do is shape, bake and devour. Do not skim on the fillings as well. In closing, I hope you will give this a try. Ingredients: Inspired by Helen Rennie (Make 35 bread) Dough: Unsalted Butter, 40g Unbleached All Purpose Flour, 450g Sea Salt, 9g Demerara Sugar, 40g Active Instant Dry Yeast, 3.5 TSP Heavy Whipping Cream, 100g Buttermilk, 220g Egg Yolks, 36g Potato Fillings: Yukon Gold Potatoes Unpeeled Thinly Sliced, 2 High Quality Olive Oil, 4 TBSP Oyster Mushrooms Finely Minced, 150g Sea Salt, Pinch Black Pepper, Pinch Unsalted Butter, 1 TBSP Vegetable Stock, 1/4 Cup + 1/2 Cup Yellow Onion Thinly Sliced, 1 Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Cabbage Fillings: White Cabbage, 1 High Quality Olive Oil, 3 TBSP Sea Salt, Pinch Black Pepper, Pinch Unsalted Butter, 1 TBSP Vegetable Stock, 1/4 Cup Balsamic Vinegar, 1 TBSP Garlic Powder, Pinch Onion Powder, Pinch Mushroom Powder, Pinch Apple Fillings: Any Red Apples, 2 Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Demerara Sugar, 1 TBSP Frozen Blueberries, 50g Ground Cinnamon Preferably Hexa, 1 TSP Assy & Bake: Egg Wash, For Brushing High Quality Salted Butter Melted, For Brushing Equipment: Cast Iron Skillet Sauce Pot Oven Directions: Prepare the Dough (Night Before) Melt butter, weigh and top up with oil to 40g total. Cool slightly. In a bowl, mix flour, salt, sugar, and yeast (keep salt and yeast apart at first). In another bowl, mix cream, milk, melted butter, and yolks. Pour wet into dry and fold into a dough. Knead in bowl until smooth. Adjust moisture if needed. Knead 8 mins on floured surface, shape into ball. Transfer to greased bowl, cover, and chill overnight. Prepare Potato-Mushroom Filling (Night Before) Boil potatoes until fork tender. In a skillet, sauté mushrooms in oil, season, then add butter. Deglaze with ¼ cup stock, reduce, and set aside. In same skillet, sauté onion, garlic, and add drained potatoes. Add mushrooms, remaining stock, season to taste. Cook until reduced, chill overnight. Prepare Cabbage Filling (Night Before) Thinly slice cabbage. Sauté in oil, cover and cook until browned at edges. Add butter, sauté until deeply caramelized. Deglaze with stock and balsamic vinegar. Season and cook until dry. Chill overnight. Prepare Apple Filling (Night Before) Grate apples into pot with lemon juice, zest, sugar, blueberries, cinnamon. Cook until syrupy and jammy. Chill overnight. Shape and Fill (Baking Day) Bring dough to room temp for 2 hrs. Deflate and divide into 40g pieces (~35 total). Shape into balls, rest 15 mins. Roll each into oblong, add 2 TBSP filling. Fold and seal seam tightly. Pinch if needed. Place on lined tray, cover and chill. Once done, let rest 30 mins at room temp. Bake Preheat oven to 200°C (400°F). Brush with egg wash. Bake 12–15 mins until golden. Immediately brush with melted butter. Cool 10 mins before serving. Caramelized cabbage... Potatoes and mushrooms... Recipe Video:

Jump To Recipe Jump To Video I wasn't really fond of baking initially. It actually took me quite a while to fall in love with baking; all the steps and measurements have to be precise which I like. I am a bit OCD so that explains right? Lol! Absolutely not. It is magical to watch raw ingredients come together into something incredible. This marvelous Russian Honey Cake took me 2 attempts to get it right. Well, to be honest, I am far from right. I was dealing with the intense humidity in my kitchen and my whipped sour cream concoction instantly melted as soon as I started to spread it onto the cake layers. I thought replacing sour cream was a good idea. But it doesn't really spread well enuff for the frosting layers to be visible. There are lots of what I shouldn't and should've done and I am 100% sure I will revisit and revamp this recipe again. As for the origin of this cake, it was created in the 19th century in the Russian Empire by a young chef who wanna impress Empress Elizabeth Alexeievna (who happened to be the wife of Alexander I). The empress couldn't stand honey. Despite that, that young chef unknowingly baked a new cake with honey and thick sour cream. Surprisingly, and unaware of the honey ingredient, Empress Elizabeth immediately fell in love with it. For now, let's indulge in this Russian Honey Cake. Stay tuned for version 2. Ingredients: (Make one 6 inch cake) Cake Layers: High Quality Honey Preferably Wildflower or Clover, 100g Unsalted Butter, 113g Granulated Sugar, 100g Eggs Lightly Beaten, 3 Baking Soda, 12g Unbleached All Purpose Flour, 500g Frosting: Cream Cheese Softened, 125g Heavy Whipping Cream, 375g High Quality Honey Preferably Wildflower or Clover, 40g Dulce de Leche , 40g Ganache: Cream Cheese Softened, 85g Unsalted Butter Softened, 20g Icing Sugar, 20g Pure Vanilla Paste, A Dash Fresh Orange Zest, 1/2 Orange Equipment: Sauce Pot Oven 6" Pastry Ring Stand / Hand Mixer Piping Bag with Star Tip Rotating Cake Stand Double Boiler Directions: Please visit my" How To Make Dulce de Leche " page for the recipe. Make the Dough Heat honey and water until it foams and turns amber. Remove from heat. Add to a double boiler with butter and sugar. Stir until butter melts. Temper beaten eggs with some butter mixture, then whisk into the rest. Whisk in baking soda. Remove from heat. Sift and fold in flour in thirds. Knead until smooth and elastic dough forms. Bake the Cake Layers Preheat oven to 190°C (375°F). Roll dough into ¼" thick discs. Use a 6" ring to guide size. Prick with fork and bake 4–5 mins until deep amber. Cut 6" discs while hot. Cool on a rack. Repeat with remaining dough (yields ~10 discs). Lower oven to 120°C (250°F). Bake scraps for 15 mins to dry. Blitz scraps into fine powder. Make the Frosting Whip cream cheese until creamy. Add whipping cream and whip to soft peaks. Fold in honey and dulce de leche. Assemble the Cake Add frosting dot on cake stand. Place parchment paper and a frosting dot in the center. Stack cake layers with frosting between each, spreading evenly. Frost the sides. Chill 1 hr. Coat entire cake with cookie crumb powder. Chill again to set. Make the Ganache Topping Whip cream cheese and butter until creamy. Add sugar, vanilla, and orange zest. Mix until smooth. Pipe stars on top. Chill overnight. Serve Slice and enjoy the next day. I managed to get 10 layers... Lots of improvement to be done... Recipe Video:

Jump To Recipe Jump To Video I was hesitating to include this as a recipe here. Well, guess I decided to do it anyway, maybe because this is too good not to include? I know Paska and Kulich are sacred. But I have leftover stale ones, so what am I gonna do with them? Right? This is a very straight forward French toast recipe and it works well for any type of stale bread. So, no excuse for you not to make them. The trick is to cook the battered bread on low heat and with a little patience, you will get awesome French toasts. Ingredients: (Serve 2) Stale Paska Bread Homemade , 1 Eggs, 3 Buttermilk, 120g Sea Salt, Pinch Sugar, 2 TBSP + More For Garnishing Adjust To Preference Lemon Zest, 1/2 Lemon Unsalted Butter, 2 TBSP Maple Syrup, For Brushing Equipment: Cast Iron Skillet Directions: Please visit my " Paska " page for the recipe. Slice Paska bread into 1" discs. I managed to get 4 slices. In a large bowl, whisk eggs until lightly beaten. Gradually add in buttermilk while still whisking. Add in salt, sugar and lemon zest. Whisk to combine well and until the sugar has dissolved. Soak the bread in the batter for 15 mins. Flip and soak for another 15 mins. Melt butter in a skillet over medium-low heat. Sear the bread. Cover and cook for 5 to 8 mins or until the bottom crispy browned. Flip and brush with maple syrup. Cook for another 3 to 5 mins. Remove from heat and garnish with some sugar. Serve immediately. Cwispy on the outside, soft custardy on the inside... Recipe Video: