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Mix 500 g flour, 100 g whole wheat flour, 3 g dry yeast, 2 tbsp sourdough starter, 1 tbsp honey, 340 ml water and 50 ml olive oil. Knead for about 5 minutes, then add 1 tsp salt, flax seeds and chia seeds and knead briefly.

Leave the dough at room temperature until doubled in size.

Shape the dough into a long, narrow piece and divide it into three parts. Roll each part into a long strand, braid them together and place the braid into a well-greased bundt pan. Leave it to rise until the dough reaches the rim of the pan.

Brush with beaten egg and bake at 180°C (356°F) for 20 minutes, then increase the temperature to 200°C (392°F) and bake for another 10 minutes.

Tangzhong:

1 tbsp flour

100 ml milk

Cook the flour and milk over low heat, stirring constantly, like making a béchamel, until thickened. Let it cool slightly.

Dough:

500 g flour

1 egg

1 heaping tbsp butter

2 tbsp sourdough starter

3 g dry yeast

2 tbsp honey

250 ml milk

prepared tangzhong

Mix everything into a sticky dough. The dough should remain sticky. Let it rise until doubled in size.

Roll out the dough, spread with 50 g softened butter, then sprinkle with 50 g sugar and 12 g cinnamon. Roll it up and cut into rolls using dental floss.

Place the rolls in a baking dish, leaving enough space between them for them to rise. Let them rise again, then bake at 180°C for about 15 minutes.

Frosting:

56 g butter

50 g powdered sugar

bourbon vanilla

113 g cream cheese

Mix everything until smooth and spread over the warm cinnamon rolls.

Fry the bacon in a few drops of oil. Once nicely caramelized, add the finely chopped onion and fry briefly. Transfer everything to a bowl, then add the ground chicken thigh meat, bread soaked in milk, panko breadcrumbs, chopped parsley, salt, pepper, and a little cumin. Mix well and shape into meatballs.

Brown the meatballs in goose fat on all sides until they develop a nicely caramelized crust. Transfer them to a plate.

In the same pan, add the stock and scrape up all the caramelized bits from the bottom. Return the meatballs to the pan and cook over low heat until completely cooked through. Remove them from the pan again.

Add the milk mixed with cornstarch to the stock in which the meatballs were cooked. Cook, stirring, until the sauce thickens. Finally, add chopped parsley, return the chicken meatballs to the sauce, and serve with tagliatelle.

Fry the bacon in a few drops of oil. Once nicely caramelized, add the finely chopped onion and fry briefly. Transfer everything to a bowl, then add the ground chicken thigh meat, bread soaked in milk, panko breadcrumbs, chopped parsley, salt, pepper, and a little cumin. Mix well and shape into meatballs.

Brown the meatballs in goose fat on all sides until they develop a nicely caramelized crust. Transfer them to a plate.

In the same pan, add the stock and scrape up all the caramelized bits from the bottom. Return the meatballs to the pan and cook over low heat until completely cooked through. Remove them from the pan again.

Add the milk mixed with cornstarch to the stock in which the meatballs were cooked. Cook, stirring, until the sauce thickens. Finally, add chopped parsley, return the chicken meatballs to the sauce, and serve with tagliatelle.

For the dough, I used 500 g flour, 2 g dry yeast, 2 tbsp sourdough starter, 2 tbsp honey, 80 g butter, 100 ml milk, 1 small tsp salt and 1 egg. I heated the butter together with the milk just until the butter melted, making sure the mixture was lukewarm, not hot. I added the cooled tangzhong and the rest of the ingredients, kneaded the dough and left it at room temperature until it doubled in size.

I then divided the dough into 62 g pieces and shaped them into balls. I filled each one with about 1 tbsp apricot jam and sealed them well. I placed them in a baking dish with some space between them and left them to rise again until they filled the whole dish.

I baked them at 180°C for the first 20 minutes, then increased the temperature to 200°C and baked them for another 10 minutes.

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At the market, I found some beautiful white and striped eggplants, and since they don’t need much preparation, I decided to make a simple sauce with roasted eggplant, roasted red peppers and feta.

Halve two red pointed peppers, remove the seeds and place them on a baking tray. Clean two small eggplants, trim the ends, slice them and arrange them on the tray as well. Add the feta cheese, drizzle everything with olive oil and roast for 35 minutes at 200°C (390°F).

When the vegetables are done, bring a pot of water to a boil. Once boiling, add one tablespoon of salt and cook the pasta according to the package instructions.

Remove the skins from the roasted peppers and transfer them to a blender together with the roasted eggplant and feta. Add basil, cilantro and parsley, the juice of half a lemon, a little chili and a splash of mirin. Add two ladles of pasta water and blend until smooth and creamy.

Pour the sauce over the cooked pasta, toss everything together and serve.

At the market, I found some beautiful white and striped eggplants, and since they don’t need much preparation, I decided to make a simple sauce with roasted eggplant, roasted red peppers and feta.

Halve two red pointed peppers, remove the seeds and place them on a baking tray. Clean two small eggplants, trim the ends, slice them and arrange them on the tray as well. Add the feta cheese, drizzle everything with olive oil and roast for 35 minutes at 200°C (390°F).

When the vegetables are done, bring a pot of water to a boil. Once boiling, add one tablespoon of salt and cook the pasta according to the package instructions.

Remove the skins from the roasted peppers and transfer them to a blender together with the roasted eggplant and feta. Add basil, cilantro and parsley, the juice of half a lemon, a little chili and a splash of mirin. Add two ladles of pasta water and blend until smooth and creamy.

Pour the sauce over the cooked pasta, toss everything together and serve.