Potato & Cheese


3 large potatoes
1 egg
2 cups bread crumbs
1 cup ground cheese
2 tbsp sunflower or olive oil


Wash the potatoes, drain, and cut into two halves across.

Cut every half into 8 column parts lengthwise,
Boil the potatoes with 1 cup water until readiness, then drain.

Pre-heat an oven to 400 F (200 C).

Whip the egg.
Mix fresh bread crumbs and cheese.

Lent Draniki


4 medium potatoes
1 tbsp all-purpose flour
1 tsp potato starch (or corn starch)
Salt on taste
1 cup fried onions (optional)


Grate potatoes on a small grater, drain, and mix all ingredients.

Cook with a vegetable oil (1 tbsp for 4 draniki)for about 6-8 minutes.

Serve with any lent sauce (soy, tomato, shrimp, and so on).

Potato Garnish


2 lb potato
3 egg yolks
2 eggs
5 tbsp flour
1 cup bread crumbs, or ground nuts
Salt and spices on your taste


Peel potatoes, put in salted boiling water, and boil until they’re ready.
Drain well.

Ground cooled boiled potatoes.
Blend together with egg yolks and salt.

Sprinkle the large cutting board with flour. Roll the potato mix on it. Cut into pieces, and shape them as strikes your fancy.

Kohlrabi simmered with Cinnamon


1 lb peeled kohlrabi
2 tbsp butter, or margarine, or vegetable oil
1.5 tbsp flour
0.5 cup sour cream
1 tbsp tomato puree
1 tbsp thinly cur parsley and dill greens
1/3 tsp cinnamon
Salt and ground black pepper on taste


Cut kohlrabi into medium slices, roll with flour, sprinkle with salt, and fry on a skillet for 3 minutes per side with medium heating.

Vegetable Cutlets - 2


2 lb vegetables
1.5 cup milk
0.5 cup cream of wheat
3 eggs
0.5 cup bread crumbs
4 tbsp butter or margarine
Salt and spices on taste


Wash and peel the vegetables.
Grate them, and put in a saucepan.
Pour 1.5 cup hot milk into the saucepan, add 1 tbsp butter, sprinkle with salt, and mix.

Bring to boil with low heating, and boil for 30 minutes, stirring occasionally.

Cauliflowers a la Polonaise


1 head cauliflower
1 tbsp lemon juice
1 cup crumbled white bread
2 tbsp chopped parsley greens
2 hard-boiled eggs
2 tbsp melted butter (or margarine)
Salt and pepper on taste


Cut the cauliflowers into small flowers, and put in a medium-size saucepan.
Pour 2-3 cups water with lemon juice, and bring to boil with a large heating.
Then, turn heating to medium, and boil for 5 minutes.
Drain, and put in the salad bowl.



  • 4-6 potatoes
  • 1 cup dried porcini mushrooms
  • 1-2 onions
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 tbsp butter or margarine
  • Salt, dill, and pepper on taste
  • 1 cup cabbage cut into angel hairs (optional)


Soak mushrooms with 1 cup cold water for about 2 hours.

Potato Pies with Cabbage


1 lb potatoes
0.5 lb cabbage
1 medium onion
1 stick margarine or butter
2 eggs
0.5 cup flour
Salt and ground black pepper on taste


Peel potatoes, boil in lightly salted water until done, and grind.
Knead dough from potatoes, egg, flour, and salt on a floured surface, then roll out and cut into pieces.
Make flat rounds. Shred cabbage, sprinkle with salt, and let stand.

Potato – Tvorog Garnish

Ingredients for 8:

3 lb young potatoes
2 lb tvorog (or dry small-curd farmer cheese)
1 stick butter or margarine
3 egg yolks
Salt, pepper, caraway seeds, dill weed on taste


Wash potatoes thoroughly, and cook in salted boiling water until readiness (do not overcook!). Remove water from saucepan, and sprinkle potatoes with dill weed cuts.
Blend tvorog, sour cream, dill, tmin, ground pepper, and hardboiled egg yolks.

Fried Pattipats


1 lb pattipat (ot squash)
1 cup flour
2 tsp salt
5 garlic cloves
5 tbsp Mayonnaise
5 tbsp vegetable oil


Peel pattipats, and cut into thin rings.
Sprinkle every piece with salt, then roll in flour evenly.
Peel and press garlic, and mix it with Mayonnaise thoroughly.
Pre-heat a wide skillet with 1 tbsp vegetable oil. Place some of pattipat’ rings on it.

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