Eggs

Ingredients:

1 can tuna in water
½ English cucumber
1 can sweet corn
3 hardboiled eggs
mayonnaise or sour cream on taste

Method:

Cut cucumber into small cubes, peel and grate the eggs.
Mix all ingredients together, add Mayo or sour cream, stir well, and serve.

Ingredients:

1 lb boiled cod fillets
1 lb boiled peeled potatoes
3 tomatoes
2 boiled carrots
0.5 can green peas
0.5 cup cow-berry
1 bunch green onions
2 hardboiled eggs

For sauce:
6 tbsp vegetable oil
(optional) 2-6 tbsp 3% vinegar
Salt, sugar, ground black pepper on taste

Method:

Cut vegetables into small, thin slices (or grate on a large grater).
Mix prepared vegetables with green peas and cow-berry.

Ingredients:

0.25 lb dried Porcini mushrooms
0.5 lb beef (or pork) liver
1 large shallot onion
3 medium carrots
2 hardboiled eggs
2 sticks butter (100 g)
Mayonnaise and salt on taste

Method:

Boil dried mushrooms (for about 2 hours) and liver (for about 20 minutes) separately.
Cool them, and grate together.
Grate onions and carrots, and fry them with butter for about 10 minutes with low heating, stirring thoroughly.
Grate the eggs.

Ingredients:

For dough:

8 eggs
1 cup sugar
1 cup flour
½ lb peeled walnuts

For stuffing:

40 dried black plumes
40 almonds nuts
½ cup white wine

For glazing (icing):

1 lb dark chocolate
2 tbsp butter
3 tbsp light whipping cream

Method:

Soak plumes and nuts in a white wine for 5 hours, then drain, and place 1 almondsl nut inside of 1 plume, replacing the seed.

Ingredients:

2 medium potatoes
1 l kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt

Method:

Wash and peel potatoes.
Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.
Boil for about 5 minutes, then set heating off.

Ingredients:

10 quail eggs
0.25 lb lightly salted steelhead (or other red fish fillets)
1 bunch green onions
1 lemon
5 green olives

Method:

Boil eggs for 2 minutes in salt water, then put them in cold water for 3 minutes, and peel.
Wash and drain green onions, cut off white parts, and place 2/3 of all onions on a serving dish.
Cut steelhead at an angle into thin slices. Wrap every slice into a cone shape, and place the egg inside the cone.

Ingredients:

0.75 lb fish fillet
2 tbsp flour
0.5 lb button champignons
3 tbsp butter
1 egg yolk
1 tsp lemon juice
3 tbsp white dry wine
3 tbsp whipping cream
1 tbsp green onion cuts
Salt, white and black pepper on taste

Method:

Mix flour, white and black grated peppers.
Wash and drain fillets, roll them in a flour mix.
Cut champignons into halves, sprinkle with salt and black pepper, and fry with 1 tbsp butter until they turn golden.

Ingredients:

3/4 lb liver
1/4 lb grated cheese
1 large boiled carrot
2 hard-boiled eggs
2 garlic cloves
3/4 cup mayonnaise (or mix 1 part Mayo and 1 part sour cream)

Method:

Grate garlic, and mix it with Mayo.
Boil the liver until readiness (about 20 minutes), cool, and grate thinly.
1 half of the grated liver blend with 1 half of the Mayo-garlic mix, and make the first salad layer from that mix.
Put grated carrot over it, and spread mayo-garlic mix over it.

This is a well-known Hungarian dish.

Ingredients:

2 lb skinless, fatless, and boneless pork
2 tbsp tomato paste
0.25 lb grated cheese
2 eggs
1 cup vegetable oil
5 tbsp flour
Ground red pepper and salt on taste
Parsley and dill greens

Method:

Cut meat into portions, tenderize, and sprinkle with salt and pepper.
Mix flour, eggs, tomato paste, salt, greens, and half of the grated cheese together.

Ingredients:

3 cup flour
0.5 cup sour cream
0.5 lb butter or margarine
2 eggs
Salt on taste
1 tbsp sugar
1 tbsp butter
0.5 tsp baking soda
Any filling

Method:

Make dough with all ingredients except for the filling.
Grease a baking form with 1 tbsp butter.
Pour all the dough in the form if you plan on an open pie, or 2/3 of the dough if you plan on a closed pie.

Place the filling evenly over the dough.