1 yogurt brewed nature (125g)
2 pots of flour
1 pot of almond powder
1 pot of powdered sugar
1/2 pot of olive oil
1 sachet of vanilla sugar
1/2 sachet of yeast
3 apples
2 teaspoons cane sugar or brown sugar
30g butter


The yoghurt pot serves as a measure.
Preheat oven to 180 ° C. Thermostat 6.
In a bowl put yogurt, flour, almond powder, sugar and mix.
Add, vanilla sugar, yeast and oil and mix again.
Peel and dice the apples. In a frying pan, put the sugar and the pieces of apples. Once the sugar is melted, add the butter and leave to caramelize.
Add the apples to the dough.
Butter a cake pan, pour the dough and bake for 35 minutes.
To taste with a ball of ice.

Caramelized Rig and Baked Rice Recipe

For the Caramelized


– 1 leg of lamb
– 3 onions, sliced
– 3 tablespoons liquid caramel
– 5 garlic cloves, chopped
– 1 teaspoon of smen
– 3 tablespoons Dijon mustard
– 2 tablespoons soft butter
– 3 tablespoons soy sauce
– Salt pepper

Rice recipe
– 200g of rice
– 1 chopped onion
– 1 carrot
– 2 green peppers
– 1 knoor grated
– 1 piece of butter
– Salt pepper


– In a bowl mix the mustard, butter, smen, soy sauce, liquid caramel, minced garlic, salt and pepper and brush well the leg of lamb with this mixture.
– Cover the bottom of a baking dish with the onion rings, place over the leg with the marinade, sprinkle with olive oil, moisten with 1 large glass of water, cover the dish with aluminum foil .
– Cook in a medium warm oven until the leg of lamb is well cooked and the onions are browned.
– Peel the carrot and cut into small pieces.
– Wash and pepper the peppers and cut into small pieces.
– Heat the butter in an oven-proof pot and brown the chopped onion, add the pieces of carrots and pepper and cook for a few minutes, add the rice rinsed, moisten with water, the quantity of water Should be double the rice, add the grated knoor, salt and pepper.
– Cook in a medium warm oven for 1 hour.
– Put the rice in a serving dish and place over the leg of lamb.
– Serve immediately.



  • 3oz. bacon* $0.88
  • 8oz. can pineapple chunks in juice $1.09
  • 1 Tbsp brown sugar $0.04
  • 1 large pizza dough** $0.59
  • ½ cup pizza sauce $0.43
  • 4oz. shredded Monterrey Jack cheese $1.25
  • 2 green onions $0.17
  1. Slice the bacon into one-inch pieces. Cook in a large skillet over medium heat until crisp and brown on the edges, but still slightly soft in the center (about 5 minutes). The bacon will finish cooking on the pizza. Transfer the bacon to a paper towel lined plate and pour off most of the bacon grease from the skillet.
  2. Drain the canned pineapple well. Cut the chunks in half to make smaller pieces. Add the pineapple chunks to the skillet along with the brown sugar. Sauté over medium heat until the pineapple gets brown and sticky on the edges (about 5 minutes). Remove from the heat.
  3. Preheat the oven to 450ºF. Stretch the pizza dough to fit a 14 inch pizza pan. Spread the sauce over the surface of the dough. Sprinkle the shredded Monterrey Jack cheese over the sauce. Finally, top the pizza with the cooked bacon and caramelized pineapple pieces.
  4. Bake the pizza for about 15 minutes, or until the crust is golden brown and the cheese is bubbly on top. After removing the pizza from the oven, top with sliced green onions, cut into eight pieces, then serve.
*When I buy 12oz. packages of bacon, I cut it into quarters (across the slices) and freeze what isn’t used immediately. That way I can take out one 3oz. portion at a time, as needed, for future recipes.

**I used the entire pizza dough recipe instead of dividing it in two.




Caramelized Onions
    • 1 large sweet onion, halved and sliced thin
    • a drizzle of olive oil
Buckwheat Waffles – 4 small buckwheat waffles see notes
    • 1 cup buckwheat flour
    • 1 tablespoon sugar (coconut sugar is great!)
    • 1¼ teaspoons baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1¼ cups buttermilk
    • ¼ cup coconut oil
    • 1 large egg
Mushrooms and Spinach
    • 2 tablespoons olive oil
    • 1 pound crimini mushrooms, sliced
    • 1 teaspoon garlic, minced
    • 1/4 cup dry sherry
    • 1/4 cup mushroom or vegetable broth
    • 2 teaspoons miso paste
    • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
    • 4 cups baby spinach
    • 2 teaspoons sherry vinegar
    • sea salt and ground pepper to taste
To Finish
  • 4 eggs, preferred style see notes
  • Italian flat leaf parsley
  • pecorino romano (or other hard cheese)


To a medium saute pan over medium-high heat, drizzle olive oil then add onions. Stir to coat. Cook until well-browned (caramelized) being careful to not burn them. Stir occasionally. This process will take about 30 minutes depending on how hot the pan is.

While the onions caramelize, pre-heat your waffle iron, and mix the ingredients for your buckwheat waffle batter. Mix the dry ingredients, then add the wet ingredients, and whisk well to combine. Follow instructions on your waffle iron to cook them.

Add 2 tablespoons olive oil to a saute pan. If your onions are finished, you can remove them and use the same pan. Add the sliced mushrooms and garlic. Saute until the mushrooms get some nice caramelization on them – about 5 to 10 minutes depending on how hot the pan is.

De-glaze the pan with the dry sherry and broth. Add the miso paste and thyme.

Cook another 4 to 5 minutes until liquid is reduced by about half. Toss in the baby spinach, drizzle with the sherry vinegar, and stir to combine well. Check for seasoning and adjust if necessary.

Prepare your eggs as desired

To Serve

Top each waffle square with one-fourth of the mushroom and spinach mixture, 1 egg, and a bit of the caramelized onion.

Garnish with parsley and shaved pecorino if desired. Enjoy!

Cuisine: American | Recipe Type: Vegetarian Main Dish


I use one 4″ x 4″ waffle square per serving as the base for this dish. This Cookie and Kate recipe Buckwheat Waffles makes enough batter for about 5 of these 4″ x 4″ waffles. You can also use a buckwheat pancake and waffle mix.

100% buckwheat flour is gluten-free. If you are gluten sensitive, be sure to check your brand of flour or mix.

We love this dish with a runny poached egg. Prepare the eggs the way you prefer. A runny yolk makes a perfect sauce that compliments the flavors and textures of this dish perfectly!


Lamb Burger on Roasted Garlic Corn Bread with Caramelized Onion and Feta Cheese

Albania Burgers
1 pound ground lamb
Salt and pepper
4 Roasted Garlic Cornbread rounds (recipe below)
Roasted Garlic Aioli (recipe below)
Crumbled Feta Cheese
Caramelized Onions (recipe below)
Chopped parsley (optional)

Mix lamb with salt and pepper then divide into four patties.  Flatten patties and cook on an indoor grill to desired temperature.

Place cornbread round on each plate, spread aioli on cornbread. Place warm patty on top of aioli, sprinkle with feta, then spoon onion mixture on top of burger.  Sprinkle with parsley (optional) and serve.

Caramelized Onions
2 Tablespoons olive oil
2 large onions halved and sliced thin
¼ teaspoon rosemary
Zest of ½ lemon

Heat oil to shimmering, add onions and reduce to lowest temp possible on a standard burner.  Cover and cook for approximately one hour until golden and sweet.  Resist the urge to open the lid and check constantly, keep temp low and leave it alone.  Add lemon zest and rosemary and cook for 10 more minutes.

This can be made ahead and stored in the refrigerator, just make sure the onions are at room temperature or warm when you assemble your burgers

Roasted Garlic Aioli
4 large cloves of roasted garlic
½ cup mayonnaise
1 Tablespoon olive oil
Pinch salt

Blend all ingredients in mini food processor.  The aioli is best if you make it ahead and let sit covered in the refrigerator for at least ½ hour.  It can be made a day or two ahead of time and stored in the refrigerator.

Roasted Garlic Cornbread
2 ears of corn (or 1 ½ cups frozen corn, thawed)
2 Tablespoons salted butter
2 cloves roasted garlic
½ cup plus 2 Tablespoons buttermilk
2 eggs
1 cup fine milled corn meal
½ cup all purpose flour
1 teaspoon double acting baking powder
1 Tablespoon salted butter

Preheat oven to 400 degrees. Cut kernels off of the cobs.  Melt butter in an 11-12 inch oven proof sauté pan.  Sauté corn over med high heat stirring regularly until lightly browned (about 5 minutes), add roasted garlic and sauté for one minute more.  Transfer corn mixture to a food processor and add buttermilk and eggs.  Blend together until combined (corn will still be somewhat lumpy).

In a large bowl, mix dry ingredients then stir in corn mixture.

In same pan, heat 1 Tablespoon butter over high heat until just starting to brown, add corn batter and smooth the top so that it’s relatively flat.  Transfer immediately to oven and bake on middle rack for 15 minutes or until center is firm.

The cornbread should easily slide out of the pan once it has cooled a bit.  Then use a small bowl or glass to cut 4 rounds.




Attieke, dried

Mix equal amounts dried attieke and water in a bowl. Place in steamer basket lined with clean cloth and steam 10 minutes. Stir, then steam 10 more minutes. Let stand, covered.

Caramelized Onions

1 large onion, chopped
2 tbsp oil
Generous pinch salt
2–4 tbsp water

Heat oil in skillet. Add onions and salt. Let cook down about 10 minutes. Add a tablespoon or two of water as needed and cover until onion are soft and golden, stirring every so often, about 45 minutes total.

Tomato Garnish

1 whole tomato, diced
3 green onions, diced
2 tsp red wine vinegar
Pinch salt

Mix all ingredients together and set aside.

Baked Chicken

4 Chicken breasts or 6–8 thighs, skin on or off
2 cloves garlic, crushed
3 tsp mustard
1/2 cup oil
2 tsp grated ginger
Juice of 1/2 lemon
Salt or chicken bouillon

Mix all marinade ingredients together. Smear marinade on chicken and let sit, refrigerated, for 1-2 hours. Bake the chicken, uncovered (skin side up if applicable) at 400 for about 10 min to brown skin. Flip the chicken and bake covered another 20-30 minutes, until juices run clear and temperature is about 165.

Serve chicken on attieke with onions, garnish and hot sauce.

Serves 4–6