Karelian pies are a savoury pastry made with a rye shell filled with rice porridge. It’s usually topped with hard boiled eggs mashed with butter. But it can be topped with smoked salmon or – whatever you fancy I think.
These gluten-free cookie cakes are inspired by Estonian Cookie Cakes. They are quite different because I couldn’t find a suitable gluten-free butter cookie alternative. But there still is lots of sour cream in this. I now love sour cream.
The full Cypriot breakfast bagel is a sesame seed bagel with smoky bacon, creamy scrambled eggs, tomato, lettuce, avocado, olives and sun-dried tomatoes. And it can be made gluten free by using gluten-free bagels.
This dish is inspired by the Croatian dish Peka. It’s like a Lamb Peka in that it uses most of the same ingredients and is cooked for the same amount of time. But it is not cooked the way a Peka is cooked.
This is a version of a Bulgarian Tomato Salad (Shopska Salata). I added in rice and chickpeas to make this filling enough to be a full meal. I will definitely be making this again and regularly. Love this!
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