Serves 4

250g vanilla pudding
2 eggs
1 tbsp vanilla sugar
1dl single cream (10%)
0.5dl sugar
8–10 pieces of white bread
butter
1dl summer berries
About 0.5dl Demerara sugar

Grease the bottom and sides of a baking dish with soft butter. Beat the eggs with sugar and vanilla sugar, add pudding and cream. Dice the bread and stir berries into the pudding mixture. Pour the mixture into the prepared dish, cover with small pieces of butter and sprinkle with Demerara sugar.

Bake in the oven at 200 ºC until golden brown on top. Serve cool with cold milk.

Serves 7

For the dumplings:
300g vanilla curd cream
2 eggs
0.5 tsp baking powder
2.5dl wheat flour
15g melted butter

For the kissel:
10dl summer berries
8dl water
About 1.5dl sugar
1.5 tbsp potato starch

Mix the dumpling ingredients into an even dough. Put teaspoonful-sized dumplings in water seasoned with a pinch of salt and boil until they float on the surface. Keep warm until served.

For the kissel, boil the berries in water until tender. Sieve the skins out and sweeten the remaining juice with sugar to taste. Blend the starch in a few spoonfuls of cold water and pour the mixture in the hot berry juice. Bring to the boil, constantly stirring, until the juice thickens a bit.

Serve lukewarm with curd dumplings.

Watch the video:

Serves 7

For the dough:
2dl milk or single cream (10%)
13g cake yeast
3 tbsp sugar
½ tsp salt
30g butter (82% fat)
1 egg
0.5 tsp ground cardamom
About 2.5dl wheat flour

For the filling:
400g traditional cooking curds
4 eggs
1dl sugar
150g sour cream
90g Cow Candy or soft toffee
2dl bilberries

Warm the milk to blood heat, dissolve the yeast, sugar and salt in it. Melt the butter, add cardamom and let stand. Whisk the eggs into the milk and yeast mixture, add enough flour to get a nice soft pastry. Continue blending intensively while adding melted butter and cardamom. Let the dough leaven in a warm place up to +35 °C for 30 minutes, then stir it through and pour it on a backing tray in a 1cm thick layer. Let it leaven in a warm place for another 15 minutes.

Separate eggs. Blend yolks, the curds, sour cream and half of the sugar into an even mixture. Whisk the whites into a tender froth, add the rest of the sugar and continue whisking. Mix the froth carefully into the curds mixture, pour it over the leavened dough, sprinkle bilberries and chopped toffee on top.

Bake at 190 °C for about 20 minutes.

8 steaks

2 medium carrots
100g celeriac
10cm piece of leek
2 eggs
1dl milk
200g cottage cheese
2 crushed garlic cloves
0.5 tsp salt
black pepper
chopped parsley
1dl darker wheat flour
butter for frying

Grate the carrots and celeriac finely. Chop the leek. Lightly beat the eggs and blend into milk and cottage cheese. Add grated vegetables and seasoning to the mix. Add flour and mix well. Let the mixture settle for 30 minutes and then form into thin steaks.

Fry in butter on a low heat.

Watch the video:

 Serves 4

500g potatoes
400g broccoli
50g butter
50g high quality smoked bacon
1 onion
2 garlic cloves
2dl sour cream (10%)
marjoram
a bay leaf
parsley
vinegar
salt
pepper
sweet pepper
1 tbsp flour
1l water

Peel and dice the potatoes. Chop broccoli into florets. Heat the butter in a pot. Add sliced bacon, chopped onion, garlic and parsley and
heat for 2–3 minutes. Add potatoes, broccoli and herbs. Sprinkle in flour, mix thoroughly and heat for a few minutes.

Add water, bring it to the boil and boil for 25–30 minutes until the potatoes and broccoli are very tender. Purée and blend in sour cream and some vinegar. Season with salt if necessary. Bring to the boil and serve.

Watch the video:

10 servings

For the base:
150g rye bread
50g butter

For the filling:
4 gelatine sheets
600g herring
1 small onion
0.5dl chopped dill
50g pickled gherkins
200g cottage cheese
3dl sour cream
0.25 tsp black pepper

To decorate:
3 hard-boiled eggs
herring rolls
chives

Cut the crust off the bread, crumb the soft bread and mix with melted butter. Cover the base of a 22cm spring-form baking tin with greaseproof paper, press the breadcrumbs onto the base and put the tin in the fridge. Soak gelatine sheets in cold water. Chop the onions, dill, herring and pickled gherkins finely. Add cottage cheese and sour cream. Season with pepper.

Squeeze the gelatine sheets very dry. Heat 2 tbsp cold water, melt the gelatine sheets in it and dribble it into the herring mixture, stirring constantly. Put the filling in the tin and leave it in the fridge to set overnight or at least four hours.

Decorate with quartered eggs, chives and herring rolls.

Serves 4

2 medium aubergines
3 tbsp butter
1.5 tsp salt
black pepper
2 tsp dried oregano
300g strongly flavoured cheese
2 tbsp balsamic vinegar
1 tbsp olive oil
herbs

Cut the aubergines lengthwise into 0.5cm slices. Fry them on both sides in butter and place on a paper towel. Sprinkle with salt, pepper and marjoram. Slice the cheese thinly and put on the aubergine. Roll up and place on a baking dish greased with butter. Mix the balsamic vinegar and olive oil and sprinkle on the rolls.

Bake at 250 ºC in the upper part of the oven for 5 minutes. Sprinkle with chopped herbs.

Serves 4

3–4 chicken thighs
2l water
1–2 carrots
2 onions
1 tbsp butter
4 tsp flour
2dl single or whipping cream
200g smoked cheese
salt
black pepper
chopped parsley

Place the chicken thighs in cold water and bring to the boil, remove the froth and leave to simmer on a medium heat for about 30 minutes. Remove the thighs from the broth. Peel the carrots and grate coarsely. Peel and slice the onions finely. Melt butter in a frying pan to sauté the carrots and onions, then add flour and allow to heat through.

Pour into a pot and cook for about 10 minutes at a moderate temperature. Add cream and chopped chicken, bring to the boil. Add diced smoked cheese, season with salt and pepper. Mix well until the cheese is melted. Sprinkle chopped parsley on top.

30–35 servings

For the dough:
2.5dl kefir
1 pack of dried baker’s yeast (12 g)
2 eggs
0.5 tsp salt
1dl sugar
1dl cooking oil
11–12dl flour

For the filling:
1.5–2kg cabbage
2 big onions
100g butter
0.5dl light-coloured sugar syrup
2 tsp salt
1 tsp black pepper
1 tbsp marjoram
2 tbsp vinegar (10%)
An egg for brushing

Pour the room temperature kefir into a bowl. Add yeast, lightly beaten eggs, sugar, salt and oil. Mix thoroughly and knead in flour. Cover with a towel and let it leaven in a warm place for about 2 hours. For the filling, shred the cabbage and onions finely. Melt butter in a pot and add cabbage and onions to sauté for 45 minutes. Season with salt, syrup, pepper and marjoram. Add vinegar and allow to cool.

Divide the dough into two halves and roll both parts into rectangles. Place one rectangle on a baking tray, cover with the filling and top with the other rectangle. Press the sides well together. Prick the dough with a fork and brush with egg.

Bake at 225 ºC in the lower part of the oven for 20–30 minutes.

8–10 servings

For the pastry:
3dl flour
0.25 tsp salt
15g butter
2 tbsp sugar
1 egg
milk for brushing
flour for rolling
butter to grease the baking dish

For the filling:
50g butter
750g apples
1 tsp cinnamon
Juice of 1 lemon
1–2 tbsp honey

Sift the flour and salt into a bowl. Cut butter and rub it into the flour. Add sugar and the egg and blend until smooth. Put it in the fridge while preparing the filling. To prepare the filling, peel and slice the apples. Melt butter and cook apples in melted butter for 3 to 4 minutes. Add cinnamon, lemon juice and honey and heat for another few minutes.

Place the apples in a 22 to 23cm diameter baking dish greased with butter. Roll out the pastry on a floured surface and place it on the apples in the dish. Brush the pastry with milk and prick holes with a fork.

Bake the pie at 200 ºC for 20 to 25 minutes.