• Heat the milk to 37° C/100° F. Add the yeast and sugar, stir gently, and let it foam (about 10 minutes).
• Place the milk and yeast mixture in the bowl of a food processor. Add the softened butter, eggs, flavorings, and flour.
• Knead the dough for 5-7 minutes or until it becomes elastic, homogeneous and pulls away from the sides of the bowl.
• Cover the bowl of dough with plastic wrap and allow it to rise for an hour or until it doubles in volume.
• Then, roll out the dough into a 40x60cm (16×24") sheet.
• Spread the pistachio cream on half of the sheet, then sprinkle with white chocolate.
• Fold the other half of the sheet over the pistachio and white chocolate cream and cut the dough into ~3cm/ ~1 inch thick strips.
  
• Twist each strip of dough, then roll it on your fingers as in the pictures below.
  
• Place the rolls on a tray lined with parchment paper, 4-5 cm (1 ½ – 2 inches) apart. Let rise for 30 minutes while preheating oven to 180°C (356°F).
• Brush the rolls with egg wash and bake for 40-45 minutes.
• Heat sugar and water until dissolved, or mix honey with hot water. Brush syrup over warm rolls and sprinkle with pistachios. Enjoy!

For the zucchini bread:

• Grate the zucchini, sprinkle the salt and set aside for 20 minutes and then squeeze out the excess liquid.
• In a food processor, place the sour cream, eggs, melted butter, yogurt and half the grated zucchini. Blend until smooth.
• Pour the mix in a bowl and add the flour, baking powder, baking soda and spices. Mix just until the dough starts to come together then add the crumbled feta cheese, grated parmesan, chopped chickpeas and the remaining grated zucchini.
• Continue mixing until the dough forms but don’t over mix. It should be slightly sticky. Place in a loaf tin lined with parchment paper and brush the top with heavy cream or melted butter.
• Bake in a preheated oven at 180° C/356° F for 50 minutes to 1 hour. Cool completely before serving.

For the garlic labneh:

• In a bowl, mix together the yogurt and salt. Place a cheese cloth over a strainer and put the strainer over a bowl large enough to collect the strained liquid. Pour the yogurt into the cheese cloth and leave in the fridge at least overnight, preferably 24-48 hours.
• When ready, add the garlic and serve with the zucchini bread.

• Mix the yeast, sugar and warm milk and let it activate for 10 minutes.
• Put the flour in a bowl and mix with the milk, yeast and sugar.
• Add 2 eggs, yogurt and oil.
• Knead until the dough becomes homogeneous (it will still be soft and slightly sticky).
• Cover and let the dough rise for about an hour.
• Knead again for about 2-3 minutes and cover to let the dough rise for another 30 minutes.
• Once it has risen for the second time, roll the soft dough out lightly with your hands on a well dusted surface, or use a rolling pin (the dough will still be quite soft, but will be easier to handle with the flour). You should end up with a 1-1.5cm (1/3-1/2 inch) thick sheet.
• Spread your favorite pesto sauce, either basil or ramps, over the entire surface of the dough and gently level with a spoon. Then roll it up tightly from one end to the other.
  
• Using a sharp knife cut the rolled dough in 2 lengthwise, as in the picture below.
  
• Then braid the two halves around one another.
  
• Quickly transfer to a loaf pan lined with parchment paper and let it rise in the pan for another 30 minutes. Meanwhile preheat the oven to 170°C/340°F.
• Once the dough has risen in the pan, brush all over with the last beaten egg. Bake for about 1 hour at 170°C/340°F or until the babka has risen, become firm, and has a firm brown crust on the surface.
• Leave to completely cool before slicing. You can keep it fresh tightly wrapped in plastic wrap, wax paper or aluminum foil.

• Preheat the oven to 180°C/356°F.
• Place the sheet of puff pastry onto a baking sheet greased with olive oil (you can roll it out a bit more with a rolling pin if you want to make it thinner).
• Chop the vegetables finely (just one zucchini, keep the second one for decoration) and place them on the pastry sheet.
  
• In a bowl, mix the eggs and yogurt/cream. Pour the mixture over the vegetables.
  
• Top with diced or grated cheese and thin slices of the second zucchini.
• Bake for 30-40 minutes at 180°C/356°F or until the edges turn brown and the mixture inside becomes firm and golden.
  
• Enjoy with a fresh salad or your favorite sauce.

• Preheat the oven to 180 °C/356 °F, no fan.
• Cut the broccoli into florets and steam for 2-3 minutes.
• Place the flour and diced butter in a bowl.
• Rub the butter and flour with your fingers until you get a crumbly consistency, add the salt and water, shape into a ball, and chill for a few minutes.
• Roll out the dough into a 0.5 cm (1/5th of an inch) thick sheet and transfer to a tart pan with a removable bottom (24-26 cm/9½-10 inch in diameter). Prick the dough with a fork.
• Place the broccoli florets on top and then the chopped smoked salmon.
• Whisk the eggs with the milk, salt and pepper and pour into the pan.
• Grate the mozzarella and sprinkle over the tart.
• Cover the tart with aluminum foil and bake for 45 minutes. Remove the foil for the last 15 minutes.
• Serve the tart warm or cold! Enjoy!

For the base:

• Mash the cooked sweet potato with a fork in a bowl. Add the remaining ingredients for the base and mix well with a spoon.
• Wearing disposable gloves, spread the mixture on the bottom and sides of a 24 cm (9 ½-inch) round tart tin with a detachable base. Transfer to the freezer for 2 hours.
• Preheat the oven to 180°C/356° F, fan.
• Bake the base for 20 minutes. When it is ready, brush it with the diluted yolk and bake for another 10 minutes. Once ready, set aside.

For the filling:

• Put all the filling ingredients in a bowl and mix well with a hand whisk until the mixture is homogeneous. Pour the filling onto the baked base and sprinkle with cheddar and parmesan.
• Lower the oven temperature to 160° C/320° F, fan, and bake for 35-40 minutes.
• When ready, allow to cool, remove from the tray, and serve.

• Preheat the oven to 180°C/356° F on the fan setting.
• Place the cauliflower on an oven tray, season with salt, pepper, curry powder, and olive oil. Mix well and bake for 20 minutes. Set aside.
• Melt the butter in a saucepan over medium heat, then stir in the flour. Slowly pour in the milk, mixing continuously to achieve a smooth consistency and prevent lumps.
• When the sauce has thickened, remove from the heat and add the salt, pepper, cheddar cheese, mustard, and garlic. Mix well.
• Grease a 24 cm (9 ½-inch) round springform cake pan and place a sheet of phyllo pastry on the bottom. Coat it well with sunflower oil. Repeat with the rest of the sheets of pastry, arranging them in a criss-cross fashion..
• Pour half the cream into the baking pan, place the cauliflower on top, pour in the remaining cream, fold the pastry layer over the top, and bake for 20-25 minutes.
• Serve the cauliflower pie warm.

• In a deep frying pan, heat some sunflower oil over medium to high heat.
• Fry the cannoli shells a few at a time, until they turn golden, then transfer to a plate lined with absorbent paper.
• Heat the honey until it is liquefied, and using a brush, spread it evenly over the surface of the pastry.
• Dip the cannoli into the grated coconut and then set aside.
• In a mixer bowl, mix the cream cheese, cream, powdered sugar, and vanilla. Beat the mixture at high speed with the whisk until it becomes fluffy and smooth. Transfer to a pastry bag.
• Fill the cannoli with the resulting cream and refrigerate for 3 hours.
• Serve the cannoli cold directly from the refrigerator.

• Heat the milk to 37°C/98° F , add the yeast and sugar. Allow the yeast to activate.
• Once the yeast has formed a foam on the surface of the milk, add the vanilla essence, cardamom, and flour. Knead the dough, incorporating the soft butter and salt. A planetary mixer is life changing when it comes to doughs
• Transfer the dough to a lightly oiled bowl, cover with a foil/shower cap and let it rise for an hour in a warm place.
• When the dough has doubled its volume, roll it out into a rectangular sheet with an even thickness of ~1 cm (~1/2 inch).
• Mix the butter, sugar, and cinnamon and spread it over the dough sheet.
• Roll the dough lengthwise and cut the roll into twelve 4 cm (1½ inch) thick pieces with a sharp knife.
• Transfer the rolls to a parchment paper-lined pan and cover with a towel. Leave to rise for another 30 minutes.
• Preheat the oven to 180° C/356° F, top and bottom heating.
• Brush the rolls with egg, sprinkle with granulated sugar, and bake in the preheated oven for 35-40 minutes.
• Eat the rolls hot or cold with a good cup of milky coffee.

• Roll out the pastry, spread Nutella over half of the sheet widthwise, overlap with the other half and cut into 2.5×30 cm/ 1 x 12 inch strips.
• Twist the strips, place them in the baking pan, brush with egg, sprinkle with granulated sugar and bake at 185°C/365° F for 15-17 minutes.
• For the cuteness, pop on a bunny tail made of whipped cream or mascarpone cream with honey, detailed below.

Mascarpone Cream

• Mix the mascarpone cream cheese thoroughly before incorporating the honey. Sprinkle pistachios on top (optional).
• I don't know of an Easter dessert that is easier. So quick, easy to make, and has great effect! A must try with and for the kids!

• Preheat oven to 180° C/ 356° F, fan.

For the dough:

• Put the flour, sugar, baking powder, egg, milk and sunflower oil in a mixer bowl. Beat on high speed with the whisk attachment until you create a smooth, soft dough. When ready, remove the dough and wrap in cellophane. Refrigerate for 1 hour.

For the filling:

• Place all the filling ingredients in a bowl and mix thoroughly.
• When the dough is ready, dust a clean work surface with flour. Roll the dough out to about 0.3 cm (1/8 inch) thick.
• Using a 10 cm (4-inch) round dough cutter or a glass, cut the dough into circles.
• Add 1 ½ teaspoons of filling in the center of each circle of dough and pinch the border to create pleats. When ready, transfer to a baking pan lined with parchment paper.
• Brush the pies with the egg wash and bake for 20 minutes.
• When ready, allow the kalitsounia to cool for 5-10 minutes, then sprinkle with cinnamon and serve.
  

• Preheat the oven to 180° C/356° F, fan assisted.
• In a mixing bowl, add the sugar, milk and yeast. Mix with a hand whisk and set aside for 5 minutes so the yeast can activate.
• Then add the flour, butter, eggs, salt, cinnamon and cloves. Beat on medium speed, using the whisk attachment, until you create a smooth dough.
• Transfer to a bowl brushed with olive oil. Cover the bowl with cling film and set it aside for 45 minutes to rise.
• To make the Easter bunny, you will need to divide the dough into 8 pieces – 1 large piece of dough for the body, 1 smaller piece for the head and 6 even smaller pieces to make the hands, feet and bunny ears. Shape each piece of dough into round balls.

To assemble:

• Place the large ball of dough in a baking pan. This will be the body. Place the smaller ball at the top as the head. Place 4 even smaller balls of dough on the top and bottom sides of the body to create the hands and legs. And finally, shape the 2 last small balls of dough into bunny ears and place them on top of the head.
• Create the eyes with 2 raisins and create the mouth with an almond. Repeat the same process for the rest of the dough.
• Brush the dough with the egg wash and bake for 15-20 minutes, until golden brown.