Milk

Ingredients:

1 lb tvorog (or dry small curd farmers’ cheese, or ricotta)
0.5 cup flour
4 eggs
3 tbsp sugar
1/4 lb dried figs (or raisins)
2/3 cup peeled ground walnuts
2/3 cup sour cream
4 tbsp butter or margarine
Salt on taste

Method:

Blend tvorog until it is of an even consistency.
Soak dried figs for 1 hour, then drain, and cut them into small pieces.

Separate the egg yolks and egg whites.

Ingredients for 6:

1 medium cauliflower
1 lb carrots
0.5 lb spinach
4 tbsp sour cream
3 tbsp ground Parmesan cheese

Method:

Cut cauliflower into medium pieces, and wash. Wash spinach.
Peel and wash carrots, and slice them into thin pieces.

Bring 0.5 gal water to boil, and put the carrots in the boiling water.
After 3 minutes, put the cauliflower into the saucepan, and boil for 4 more minutes.

Ingredients:

1/3 lb plain yogurt or sour cream
6 eggs
2/3 lb French Green beans
1 bunch Dill
¼ lb green onion
1 tbsp butter
1 tbsp bread crumbs
2 tsp lemon juice
White pepper, salt, and greens on your taste

Supplies:

An oven-safe dish with high edges

Method:

Bring ¼ gallon (1 l) water with 1 tsp lemon juice, add green beans, and boil with low-medium heating for about 20 minutes.

Cut beans into halves.

Ingredients:

2 eggs
Pinch of salt
1/2 cup flour
3/4 cup milk (whole, low-fat or non-fat)
Butter or margarine to grease the pan

Method:

Beat eggs well and combine with salt and flour.
Mix to a creamy consistency.

Add milk gradually and mix until smooth.
If lumps remain, strain after mixing. Set mixture aside or refrigerate.

Note:

Ingredients:

For kabobs:

1 medium sea fish fillet, de-skinned and de-boned
1 tbsp thinly cut Сoriander greens
8 stalks green onions
2 tbsp warm melted butter
3 tbsp whipping cream
1 egg yolk
Salt and pepper on taste

For sauce:

10 medium shrimps
½ cup whipping cream
0.5 tsp lemon juice
Pinch of lemon peels

For decoration:

Fried calamari rings on 2 rosemary stalks

Method:

Ingredients:

1 can yellow corn (or 0.5 lb frozen one)
0.5 lb ground cheese
3-4 hardboiled eggs
Mayo and sour cream (or Yogurt) on taste

Method:

Boil the corns in salt water if necessary, and then cool them.

Cut the eggs in medium cubes, and mix all ingredients.

Let to sit for about 10 minutes, and serve.

Note:

This is a basic salad. You can add other ingredients (potatoes, boiled meat, ham, or fat fish) and greens on your taste.

Ingredients:

1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk

Supplies:

1 clean can with a lid

Method:

Mix lukewarm milk and buttermilk in the can.

Cover with a lid, and let sit 12 – 24 hours in a room temperature.

Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.

Afterwards, the Crème Fraiche (French sour cream) is ready to eat.

Ingredients:

0.5 gallon milk
1.5 lb buttermilk (600 ml)
3 eggs
1 tsp salt
2 tbsp greens (dill, parsley, shives, etc.)

Method:

Pour milk in a large sauce pan, and bring to boil.

Blend the eggs and buttermilk, pour the boiling milk in, stirring constantly, and bring to boil, then turn off the heating.

Let sit for about 20 minutes, and then sift.

Add salt (optional) and cut greens to this mix, stir well.

Ingredients:

1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk

Supplies:

1 clean can with a lid

Method:

Mix lukewarm milk and buttermilk in the can.

Cover with a lid, and let sit 12 – 24 hours in a room temperature.

Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.

Afterwards, the Crème Fraiche (French sour cream) is ready to eat.

Ingredients:

1 l (1/4 gallon) whipping cream 15% fat (or 22% fat)
¼ tsp citric acid

Necessary supplies:

Possibly unexpected tools:
2 dry (!) ceramic, glass or enameled saucepans (No metallic pans!)
1 piece of clean linen fabric

Method:

Pour whipping cream into the saucepan, and heat at low heating to 75 C (170 F).
Do not overheat!

Dissolve citric acid with 1 tsp water.
Pour this sour liquid into the warm whipping cream.