Ingredients:
1/2 l (1 pint) warm milk
4 tsp sugar
80 g (3 oz) yeast
1 kg (2 lb) flour
4 tsp salt
100 g (3.5 oz) margarine, melted
4 egg yolks
2 Tbsp rum
grated zest of 1 orange
grated zest of 1 lemon
1 tsp vanilla
1/2 cup apricot jam or jelly

Preparation:

1. Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes. Mix together flour, yeast and remaining ingredients to make a dough.

 

2. Knead lightly on a floured board; shape into a ball, place in a greased bowl, cover, and let rise in a warm, draft-free place for 1 hour or until doubled in bulk.

 

3. Punch dough down. On lightly floured board roll dough 1/4 inch thick. Cut dough into 3-inch rounds. On half of the rounds place about 1 teaspoon of jam or jelly. Brush edge with a little egg white then top with remaining rounds of dough. Press to seal edges. Cover with cloth and let rise for 30 minutes or until double in bulk.

 

4. Preheat the oil in a deep fryer or skillet. Gently place the doughnuts into the oil, top side down, 3 to 4 at a time. Fry, turning several times, until golden all over. Sprinkle with powdered sugar.

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Ingredients:
4 eggs
300 g (10 oz) sugar
200 g (7 oz) flour
1 tsp baking powder
100 g (3.5 oz) walnuts, ground
10 Tbsp water
FILLING:
1/2 l (2 cups) milk
3 Tbsp flour
1 tsp vanilla extract
150 g (5 oz) butter
150 g (5 oz) powdered sugar

Preparation:

1. Beat egg whites until stiff peaks form.

 

2. Combine flour and baking powder.

 

3. Mix sugar and egg yolks. Add water, one tablespoon at a time. Beat until foamy. Fold in beaten egg whites. Stir in walnuts.

 

4. Pour batter into a greased and flour-dusted pan. Bake for 40 min. at 175 C.When cool, divide the cake into three uniform layers with a serrated knife.

 

5. FILLING: Scald 1/4 l (1 cup) milk. Combine remaining 1/4 l (1 cup) milk with flour and add the mixture to scalded milk. Cook for 10 minutes. Let cool.Mix butter and sugar until fluffy. Add to milk mixture.

 

6. ASSEMBLE: Mix 1 dl 1dl (4 fl oz; 1/2 cup) water with 3 Tbs rum. Sprinkle each layer of cake with 1/3 rum mixture, spread with the filling. Frost cake top and sides with remaining filling. Sprinkle with ground walnuts.

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Ingredients:
1 kg (2 lb) turnips, peeled and diced
1 kg (2 lb) potatoes, peeled and diced
1 onion, chopped
1 l (1 qt) milk
2 Tbsp flour
1/2 cup cream
salt, pepper

Preparation:

1. Put turnips, potatoes and onion in a large heavy stockpot. Cover with water and cook until soft.

 

2. Add milk, salt and pepper.

 

3. Mix flour with cream and add to pot. Cook until thick.

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Ingredients:
DOUGH:
500 g (1 lb 2 oz) flour
1 egg
2 Tbsp oil
1 tsp salt
FILLING:
500 g (1 lb 2 oz) cottage cheese
3 eggs
100 ml (1/2 cup) sour cream
1 tsp salt
TOPPING for boiled Strukli:
70 g (2.5 oz)butter
100 g (3.5 oz) breadcrumbs
TOPPING for baked Strukli:
300 ml (1 1/2 cup) cream
1 egg yolk

Preparation:

1. DOUGH: Combine all ingredients. Knead the dough until bubbles start to form and dough becomes smooth. Coat the surface with oil, cover with a clean cloth and let rest about 30 minutes.

 

2. FILLING: Combine all ingredients.

 

3. ASSEMBLE: Spread flour on a large table-cloth. Roll the dough out thin (on the table-cloth), brush with melted butter and fill with filling. Roll by filling the edge of the table-cloth on which the dough was rolled out. Cut into two inche pieces. You can either boil or bake strukli.

 

4. a) BOILED STRUKLI: Place strukli in boiling water salted water and cook for 15 to 20 minutes. Once they begin to float, remove with a slotted spoon.
   Melt butter in a skillet over moderate heat; add the breadcrumbs and sauté until golden. Sprinkle the strukli with the breadcrumbs.
   
   b) BAKED STRUKLI: Combine cream and egg yolk. Place strukli into greased casserole dish. Pour over topping. Bake in 175 C (350 F) oven for 30 minutes or until golden brown.

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Ingredients:
500 g (1 lb 2 oz) squash, grated
2 Tbsp oil
2 Tbsp flour
1 small onion, chopped
1 garlic cloves, minced
1 tsp paprika
1 Tbsp tomato purée
1 cup cream
1 tsp fresh dill, choppped
salt, pepper

Preparation:

1. Season pumpkins with salt and let stand for 1 hour. Squeeze pumpkin and discard liquid.

 

2. Make a roux: heat oil in heavy pot, add flour, stirring constantly. Cook for 1 minute. Add onion, garlic and pumpkin. Cover with water. Cook until pumpkin is soft.

 

3. Add paprika, tomato purée, cream, pepper and dill. Cook for a short time or until thick.

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Ingredients:
1 kg (2 lb) scampi, washed
100-200 ml (4-8 fl oz) olive oil
3 cloves garlic, minced
2 Tbsp tomato puree
100 ml (4 fl oz) red wine
1 Tbsp cognac
1 Tbsp parsley, chopped
breadcrumbs
1 tsp black pepper
salt

Preparation:

1. Heat olive oil in a large skillet. Shortly sauté garlic, add tomato puree.

 

2. Add scampi and cook for 1-2 minutes.

 

3. Season with salt and pepper. Add wine and cognac. Boil slowly for about 10 minutes.

 

4. Add parsley. If sauce is too thin, thicken it with breadcrumbs.

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Ingredients:
250 g (0.5 lb) ground beef
250 g (0.5 lb) ground pork
100 g (3.5 oz) smoked bacon, chopped
1 onion, chopped
50 g (1.7 oz) rice
salt, pepper
2 tsp paprika
a pinch of nutmeg
3-4 garlic cloves, minced
2 eggs
1 large head soured cabbage
500 g (1 lb) Sauerkraut (chopped soured cabbage)
250 g (0.5 lb) smoked pork ribs
smoked meat: smoked ham, smoked sausages, smoked bacon…
1 cup tomato juice

Preparation:

1. Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.

 

2. Line casserole bottom with 1/2 inch chopped cabbage (Sauerkraut). Place cabbage rolls on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.

 

3. Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.

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Ingredients:
CUSTARD:
8 eggs
8 Tbsp sugar
1 l (1 qt) milk
grated zest of 1 lemon
2 Tbsp rum or maraschino
CARAMEL:
2 Tbsp sugar

Preparation:

1. Preheat the oven to 180°C (350°F).

 

2. CARAMEL: Spread 2 Tbsp sugar evenly over the bottom of flan mold. Heat the dish until sugar is melted to a golden-brown syrup. Let cool until hardened.

 

3. CUSTARD: Beat eggs with sugar until foamy. Add lemon zest, rum and milk. Pour mixture into the prepared flan mold.

 

4. Place mold in a baking pan. Pour enough hot water to come halfway up the sides of the mold, cover with aluminum foil. Place in the oven and bake until set, about 1 hour.
5. To serve, invert a flan mold of Rozata onto the center of a large plate and remove the mold. Serve with whipped cream.

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Ingredients:
10 large bell peppers
500 g (1 lb 2 oz) ground beef (or mixed meat)
1 onion, finely chopped
2 garlic cloves, minced
1 egg
2 Tbsp rice
1/2 l (2 cups) tomato sauce
4 Tbsp flour
4 Tbsp oil
salt, pepper

Preparation:

1. Clean out the peppers.

 

2. Combine ground beef, onion, garlic, egg, rice, salt and pepper. Stuff the peppers with the mixture.

 

3. Make a roux: heat oil in heavy pot. When oil is hot, gradually add flour, stirring constantly. Cook for 2 minutes.

 

4. Place stuffed bell peppers in a pot. Pour tomato sauce over the stuffed peppers. Cover and cook on low heat around 1 hour. When peppers are soft and meat is done, add the roux to the tomato sauce. Let boil for few minutes.

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Ingredients:
PASTRY:
100 g (3.5 oz) butter
1 dl (4 fl oz; 1/2 cup) water
100 g (3.5 oz) flour
4 eggs
FILLING:
4 egg yolks
4 Tbsp sugar
4 Tbsp flour
1 tsp vanilla
1/2 l (1 pint) milk
4 egg whites

Preparation:

1. PASTRY: Put butter and water in small saucepan; stir over high heat until melted. Add flour all at once and beat vigorously for 2 minutes. Add eggs one at a time and blend until smooth. Beat fast until smooth and fluffy.
2. Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheet.
3. Place in preheated oven and bake at  350 F (175 C) for 20-30 minutes. Do not open oven door while it is baking.
4. Let cool. Cut off tops. Fill with custard filling; replace tops. Sprinkle with confectioners’ sugar.
5. CUSTARD FILLING: Mix egg yolks, sugar, flour and a few tablespoons cold milk.
6. Boil remaining milk.
7. Add egg mixture to milk and continue to cook until thick, stirring frequently.
8. Beat egg whites until stiff. Fold into the custard.
9. Refrigerate until thick.

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