Eggs

Ingredients:

½ lb vermicelli
3 eggs
1 cup sugar
2 cup fruit preserves (cherry, black currants, blueberries)
1 cup melted margarine or butter + 2 tbsp margarine or butter for baking dish greasing

Method:

Boil the vermicelli until it’s ready, as per instructions.
Then, drain, stir with butter or margarine, and let cool a little.

During that time, whip eggs, sugar, and fruit preserves.

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

Ingredients:

2.5 cup flour
300 g (2/3 lb) butter or margarine
3 egg yolks
1 egg
1 cup sugar
0.5 tsp baking soda
Salt on taste
Add-ons (ground nuts, dry fruits) on taste

Method:

Mix flour and baking soda.

Blend butter with sugar until the sugar dissolves, add egg yolks one by one and stir them well until an even consistency is reached.

Stir in salt.

Then, pour this mix into the flour, and make dough.

Ingredients for 2:

1 smoked chicken breast
1 medium onion
2 hardboiled eggs
½ English cucumber
½ can yellow corn (or ¼ lb boiled corm)
4 tbsp 3% vinegar + 1 tsp sugar
1/3 cup parsley greens
Spices and dressing on taste

Method:

Peel the onion, and cut into thin stripes.
Brine it with the vinegar-sugar mix.

Cut the chicken meat, eggs, and cucumber into medium cubes.

This dish is so named for the airy layers covering the herrings.

Ingredients:

1 lb herrings fillets Matties (lightly salt, not brined, de-boned)
2 large beetroots
3 carrots
1-2 sour apples
3-4 hard-boiled eggs
Mayonnaise on taste

Method:

Boil beetroots in salt water (do not peel!) for about 45 minutes, check if they are mild with a knife. If not, boil for 15 more minutes, then place in cold water and let cool.

Ingredients:

1 cup ground carrots
1 cup sugar
1 cup flour
2-3 tbsp butter or margarine (or 50 g olive oil)
2 eggs
Pinch of salt and baking soda
Raisins, ground nuts, dry fruit pieces (optional)

Method:

Melt the butter.
Mix all ingredients together, and make dough.

Grease baking shape with butter.
Pre-heat an oven to 400 F (200 C).
Pour the dough in the shape, place in the oven, and bake until it is ready (check this with a wooden stick).

Ingredients:

0.5 lb boiled salmon fillets (or 1 can pink salmon)
1 lb warm potato puree
4 eggs
0.25 cup milk
1 onion
Salt, pepper, sweet red pepper on taste

Method:

Separate egg yolks and egg whites.

Blend fish fillets.

Cut the onions into small cubes.

Whip all ingredients but the egg whites together.

Grease sides and bottom of a soufflé oven-safe dish, and place the whipped mix into the dish.

Whip egg whites.

Ingredients:

0.5 lb ground chicken meat
3 medium potatoes
3 medium cucumbers, or 1 large English cucumber
3 hard-boiled eggs
0.25 lb boiled (or canned) green peas
1 bunch Italian parsley
1 tbsp cream of wheat
Salt, pepper, sauce on taste

Method:

Boil the potatoes, peel, and cut into small cubes.
Wash the cucumbers, and cut into stripes.
Peel the eggs, and grate.
Wash the parsley, and cut thinly.

Ingredients for 2:

1 boiled chicken breast
½ English cucumber
2 hard-boiled eggs
2 cups marinated mushrooms
1 can yellow corn (or ½ lb boiled corn)
7 walnuts, peeled and cut into medium pieces
Spices and dressings on taste

Method:

Cut chicken, cucumber, eggs, and mushrooms into medium pieces, mix all ingredients, stir, add salt and dressing, stir well.
Let sit in a room temperature for 1 hour, and serve.

Note:

Ingredients:

2 small eggplants,or 1 lb
2 medium onions
2 hardboiled eggs
1 small garlic clove
3 tbsp vegetable oil
Greens and salt on taste

Method:
Peel the eggplants, cut into halves, and sprinkle with vegetable oil.
Pre-heat an oven to 380-400 F (180-200 C), and bake the eggplants until they turn soft (check it with a fork).

Peel and thinly cut the onions, and fry them with the vegetable oil until they become soft as well, and turn golden colored.

Ingredients:

200 g (or 0.5 lb) tvorog
60 g (or 3 oz) cod liver, boiled or canned
4 hard-boiled eggs yolks
1 slice of white bread, soaked in water
Tomatoes and thinly cut parsley and dill greens for decoration
Salt on taste

Method:

Blend tvorog, cod liver, yolks, and bread until an even consistency.
Place in the middle of a flat plate; decorate with tomato rings and greens around the center, serve.

Note: