Garnishes

Ingredients:

6 medium potatoes
0.5 cup beer
1 egg
0.5 cup flour
Spices and greens on your taste

Method:

Boil potatoes, peel, and cut them into medium-size round slices.
Make a beer dough: take 0.5 cup beer, 1 egg, and enough flour to get usual pancake consistency (about 0.5 cup).
Roll every potato slice in the dough, and cook in a deep fryer for 2-4 minutes.Drain on paper towels, sprinkle with greens, and serve with your favorite sauce.

Ingredients:

4 lb potatoes
1.5 lb Mayonnaise
2 garlic cloves
5 bay leaves
1 tsp ground black pepper
1 tsp grated coriander
2 tbsp dried onions
½ cup olive oil
Salt on taste

Method:

Cut the potatoes like French fries, and put in a deep enameled dish.
Pour the olive oil in the dish; add grated garlic and all other spices.
Mix potatoes, oil, and spices well.
Cover the dish with lid, and let sit for 30 minutes (mix 2-3 times)

Ingredients:

3 tbsp butter
2 lb potatoes
0.5 lb cooked anchovies
1 large shallot onions
0.5 tsp grated black pepper
¾ lb whipping cream
1 tbsp breadcrumbs
1 tbsp cut Italian parsley greens

Method:

Pre-heat an oven to 200 C (390 F).
Peel potatoes, wash, and slice into 1/3 inch thick pieces.
Grease baking dish with1 tbsp butter.
Place a third of all the potatoes into the baking dish.

Ingredients for 2:

1.25 lb zucchini
4 tbsp cream wheat
2 eggs
Salt, sugar, flour on taste
3 tbsp vegetable oil


Method:

Grate zucchini, add cream wheat, egg yolks, salt and sugar.
Add flour if necessary (if dough is too thin).
Whip egg whites with 1 pinch salt.
Mix dough and whites.
Pre-heat a skillet with vegetable oil.
Cook zucchini pancakes like usual ones.
Serve with sour cream.

Ingredients:

6 tomatoes
3 potatoes
1 shallot onion
¼ lb salt mushrooms
1 cucumber
1 tbsp greens
Spices on taste

Method:

Boil potatoes, cool, peel, and cut into small cubes.
Cut salt mushrooms and onions into small cubes.
Mix potatoes, onions, and mushrooms, add oil, and mix once more.
Slice the cucumber into long thin slices.
Wash tomatoes, cut the upper parts, remove juice and seeds.

Ingredients:

8 medium boiled peeled potatoes
3 sticks (by 50 g), or 6 oz butter
1 cup all-purpose flour
4 eggs
2/3 cup grated cheese, or tvorog
Salt and pepper on taste

Method:

Make potato puree.
Whip mild butter.
Mix all ingredients, and knead dough.
Make 2"-diameter dough balls, and cook them in a deep fryer (or on a heated skillet) until their color is gold. Dry with paper towels.

Ingredients:

1/3 lb buckwheat
2 cups water
1 large shallot onion
2-3 fresh or frozen porcini mushrooms
1 egg
½ tsp salt (optional)
1 tbsp vegetable oil

Method:

Whip egg. Mix egg and buckwheat thoroughly.
Place the mix on a heated skillet and cook, stirring thoroughly.
After 3 minutes, or when the cereals dry, put it in boiling salted water.
Boil with low heating for 15 minutes, or until the water is absorbed by the cereals.
Let sit for 15 minutes.

Ingredients:

½ lb potato
½ lb carrot
½ lb cabbage
1 cup hot milk
3 tbsp butter or margarine (optional)
Salt on taste

Method:

Wash and peel vegetables.
Boil cabbage, carrots, and potato in different pans with a little water, until they are ready (or in a microwave for about 15 minutes.)

Blend the vegetables with hot milk, butter, and salt.
Serve hot as a garnish.

Note:

Ingredients (10-12 pancakes):

1 lb potato, washed, peeled, and shredded
2 tablespoon all-purpose flour
½ teaspoon salt
(optional) 1-2 eggs

Method:

Mix all ingredients.
Preheat lightly greased skillet to medium heat.
Put mix on the skillet by table spoon or measure spoon.
Bake until lover side has light brown color, turn, and bake 2-2.5 minutes.
Serve with sour cream, vegetable salsa, or as a garnish for meat or fish.