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A soft eggy yeasted dough mixes, flour, yeast, sugar, salt, butter, egg, milk and a touch of evaporated milk for the classic richness. Rises for 2 hours (or overnight in the fridge). Rolls to 5 mm thick on a floured surface; cuts into 5 cm squares. Fries at 180°C 90 seconds per side. Drains briefly; dusts heavily with icing sugar; eaten hot.
A soft eggy dough is rolled into 7-8 paper-thin discs (closer to filo than to bread). Each disc is brushed with melted ghee and stacked into a wide round tin. The whole stack bakes at high heat for 25 minutes until deep gold and crisp at the edges. While hot, it's drenched in raw dark honey and scattered with toasted black caraway seeds (or nigella seeds).
Fresh corn kernels (or thawed frozen) blend with cream, eggs, melted butter, sugar, salt, pepper and a small amount of flour for body. Half the corn stays whole; the rest blends to a smooth purée, the texture contrast matters. Pour into a buttered dish, bake at 180°C 45 minutes until set with a slight wobble in the centre.
A 25 cm cast-iron skillet is preheated in the hot oven with a generous knob of butter, the butter browns slightly while the pan heats. The batter is fast: cornmeal, flour, sugar, baking powder, salt, plus buttermilk, eggs and melted butter. The batter is poured into the hot pan; the cornmeal sears immediately on contact, giving the crisp golden crust. 25 minutes; tipped out and sliced.
Herb crêpes are thin, delicate pancakes enriched with fresh herbs such as parsley, chervil and chives. They are particularly useful in dishes like Beef Wellington, where they are layered between the meat and pastry to act as a moisture barrier and keep the pastry crisp. The rested batter ensures a smooth, even texture with a light, pliable result.
Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine. Beaten eggs whisk with flour, baking powder, turmeric, salt and pepper. Herbs fold in. Optional: walnuts, barberries and a small amount of saffron. The mix pours into a hot oiled pan; cooks gently 5 minutes; flips (or finishes in the oven). Cut into squares; served at room temperature or chilled.
Jasmine or basmati rice rinses, soaks for 30 minutes. Coconut milk, water, fresh turmeric (grated or pulped), lemongrass (bashed), kaffir lime leaves, salt and a knob of butter heat to a simmer. Rice drains; tips into the simmering coconut milk; absorbs the liquid over 18 minutes covered on low heat. Rests for 5 minutes off heat. Fluffed; lemongrass and lime leaves removed. Serves with sambal, fried egg, fried shallots.
A loose batter of flour, egg and water rests briefly, then gets pressed through a spätzle plane (or a wide-holed colander) into salted boiling water. The dumplings cook in under a minute, get lifted out, and finish in melted butter. Texture should be soft and slightly chewy with irregular edges that catch sauce.
Wide egg noodles cooked just past al dente, drained and tossed in butter so they don't clump. A custard of cream cheese, sour cream, eggs, sugar and cinnamon is whisked smooth and folded through the noodles with golden raisins. The mixture goes into a buttered baking dish, gets a generous topping of crushed cornflakes (or cinnamon-sugar crumbs) and a dot of butter, then bakes low and slow until the custard sets and the top is mahogany-brown. Cut into squares while warm.
Babka - at its sweet best as the chocolate version - turns out to be a wonderful vehicle for savoury fillings. The dough is the same enriched milk-and-butter base: pillow-soft, gold-yellow, kneaded long until it pulls smooth. The filling here is pesto (basil or, in season, ramp/wild garlic) and a generous grating of sharp cheddar. The dough rolls into a long log, gets sliced lengthways down the middle so the cut sides face up, then twisted into a rope and curled into a wreath on the tray. Risen, egg-washed, baked. The cut faces of the twist open as it bakes, exposing layered green-and-yellow swirls.
This richly flavoured stuffing combines pork sausage meat with sweet dried apricots, crunchy pistachios, and aromatic herbs, with nuggets of pan-fried chorizo tucked into each stuffing ball for a smoky surprise. It is designed to complement roasted game birds such as chicken, poussin, or turkey, providing both a cavity stuffing and individual balls for serving alongside. The combination of textures and sweet-savoury flavours makes it a standout element of a roast dinner.
A boiled water-butter-flour dough rolls thin; a thick shrimp béchamel goes on top; folded into half-moons, sealed, dipped in egg, rolled in breadcrumbs, fried. Mozambican home cooks make these in batches of fifty and freeze them. The dough is forgiving as long as you let it rest.
A classic Provençal salad featuring seared tuna, hard-boiled eggs, and crispy serrano anchovies over fresh greens with potatoes and green beans. The herb-infused tarragon dressing ties all the vibrant components together.
A yeasted bread dough rises for 1 hour. Divided into 6 ropes (50 cm each); each rope knots into the classic pretzel shape. Each pretzel dips for 15 seconds into a baking-soda bath (boiling water + soda), this gives the colour and characteristic flavour. Salt scattered; baked at 220°C until darkly burnished.
A rich yeasted dough, flour, yeast, sugar, salt, butter, eggs, milk and a splash of vanilla. Long first rise for 1 hour. Roll to 1 ½ cm thick; stamp 6 cm rounds; second rise for 30 minutes. Fry at 175°C 2 minutes per side. Drain; inject jam into the centre with a piping bag; dust heavily with icing sugar.
Ready-rolled puff pastry cut into squares; a generous spoon of a three-cheese filling on one corner of each; the opposite corner folded across to form a triangle; edges pressed and crimped with a fork to lock the filling in. Brushed with beaten egg, scattered with sesame, baked hot until puffed and deeply gold. The filling stays soft and salty against the buttery crisp pastry. To eat them properly, split each triangle along the long folded side and stuff with a slice of hard-boiled egg, a smear of harissa and a few pickled cucumber rounds - the classic Tel Aviv bakery breakfast.