This is a very quick naan that doesn’t need yeast and takes less than 20 minutes to make from start to finish. It doesn’t quite give you the same exact pillow-y texture that a yeasted dough would but with the layer of cheese (or anything else you decide to put inside) it makes a good last minute attention if you’ve forgotten to prep dough.
This soup is really light but filling. It’s basically a tomato soup with noodles but because you toast the noodles beforehand they have this perfect texture with just a bit of bite on the outside. It’s perfect with a nice thick bread or roll. I like texture in my soup so I add chopped vegetables to the base but if you want less work you can simply make this with canned tomatoes and a good instant stock base.
These are actually a lot easier to make then you’d think and while it’s a bit like pancakes (your first roll while likely not look great) each roll will keep improving. I’ve never particularly talented with my hands and these come out impressive anyway. The nice thing is that they have no fish or cooked parts except the rice so they can make ahead of time and are great for picnics and potlucks.
I call these blini (because they’re yeasted pancakes) but I had a friend from Belarus recently tell me that these are call oladyi there and that what I think of as blinz are her blini but whatever you want to call them they’re absolutely delicious and they make the perfect canvas for a variety of toppings!
This is a surprisingly easy recipe with perfect results. I’ve actually made this recipe a few times and incorrectly (!) once and it still came out just right. This bread is great on its own and not too sweet but it’s even better with some jam, butter, or even just a little cream cheese to really bring out the savory flavor of raisin.
This is one of those “best of both worlds” type recipes. Combining all my favorite things about ratatouille and risotto until they meld into one extra delicious food is a feat. This is a bit busy as a recipe but the end result is well worth the effort and it certainly makes sure you’ll get your daily dose of vegetables in one sitting.
If you ever wanted to eat mashed potatoes as a finger food: this is it. These are perfectly creamy and deliciously cheese filled but in the future I might actually not shred the cheese but instead place a small cube inside each ball just for a next texture change. To make them much easier to bread I froze them before but you bread them right away if you’re impatient. This is great if you have leftover mashed potatoes (though who has leftover mashed potatoes?).
Udon is shockingly easy to make and without any special tools. It’s less work intensive than making spaghetti and less fussy than any egg pasta and again, it needs nothing more than a rolling pin, 5 minutes of work, and a handful of pantry staples. Works great in a quick soup or dipped in soy sauce on a hot day.
These muffins goes really well with simple soup or just as a snack on their own. They come out light and fluffy despite having a lot of cheese in them and he taste is exactly how’d you expect it. This is also a one bowl wonder so it takes all of 10 minutes to come together and makes a full dozen muffins.
I made these for my Eurovision party on account of Eurovision was in Portugal this year and after spending a week there last year I fell in love with salted cod, locally known as bacalhau. While I had to make my own salted cod it doesn’t involve more than just a little time and a lot of salt. You can skip that part if you really want to save time and just make sure to thoroughly salt your mashed potato mixture instead.