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.

Serves 4

2dl kefir
2dl whipping cream (35%)
1.25dl sugar
A vanilla pod
2 gelatine sheets

For serving:
1 kiwi or berries
Honey
Fresh peppermint leaves

Soak the gelatine sheets in cold water. Bring whipping cream, sugar and the vanilla pod to the boil. Squeeze the gelatine sheets dry. Remove the vanilla pod from the pot and dissolve the gelatine in the hot cream. Let the cream mixture cool to blood heat and blend in room temperature kefir. Pour the mixture into glasses and let it chill until firm: about 4 hours to overnight.

Serve with puréed berries, honey and peppermint leaves.

Serves 4

4 chicken legs

For the marinade:
2 tbsp curry powder
1.5 tsp salt
1 tsp ground spice cumin
2 garlic cloves
Juice of 1 lemon
4dl kefir

Put the chicken legs in a big plastic bag. Blend the marinade ingredients and pour the mix into the plastic bag. Shake well and store for at least 2 hours. Put the legs in the oven dish and cook them at 180 ºC for 35–40 minutes.

Serve with boiled rice.

Watch the video:

Serves 6

1 l kefir
3-4 dl tomato juice
½- 1 tsp salt
¼- ½ tsp pepper
½ tsp chopped parsley
1-2 crushed cloves of garlic

Mix all the ingredients and serve chilled.

May also pour the kefir and tomato juice into stemmed glasses and serve the seasonings separately, so that everyone can add them according to taste.

8-10 servings

½ l kefir
2 dl 35 % sweet cream
200 g smoked chicken (or turkey)
1 sweet red pepper
2-3 marinated pickles
2 tbsp gelatine
6 tbsp water
½ dl chopped parsley
½ dl chopped dill
1½ tsp salt
1 tsp herb salt
½ tsp lemon pepper

Cut the smoked chicken into pieces, and chop the sweet pepper and pickles. Add chopped greens. Mix the gelatine with water, let it expand and dissolve in a double boiler. Beat the cream and mix with the kefir. Add the gelatine.

Place in the refrigerator overnight. Remove from the mould and serve.