Soak herring fillets and cut them in pieces. Dice pickled cucumbers, onion and eggs. Mix all ingredients. Make sauce with mayonnaise and cream or yoghurt, adding a little bit of mustard. Season with white pepper and combine with herrings. Hekele tastes better if you leave it in a cool place for about an hour.
Put two fish fillets through the mincer, add one egg, salt, pepper, two hard-boiled eggs cut into cubes and chopped parsley. Mix everything carefully. Tenderise the rest of the fillets, spread with stuffing and wrap up in foil. Bake in the oven for about 1 hour at 160°C.
Whisk eggs, add defrosted spinach, salt, pepper, cheese and mix everything. Pour the mixture in a baking tin lined with paper and bake for about 10 minutes in a preheated oven (200°C). When ready, spread the spinach pastry thinly with cream cheese, put slices of salmon and sprinkle with lemon juice. Form a roll and put in the fridge.
Prepare a meat-vegetable stock. Pumpkin cream: Fry the pumpkin in butter, add salt, pepper, muscat and join with half of the stock. Blend all, add roux and mix.
Nettle cream: add fresh, young nettles to the second part of stock, blanch for about 2 minutes, blend, add roux and season (salt , pepper, lemon, sugar). Finish all off with fresh cottage cream.
Peel and bone the chicken, leave the skin. Mince the meat, blanch and dice the liver. Fry a two eggs omelette and cut it. Chop 2 parsley bunches. Knead and season all. Form the stuffing into small roulades and roll it in chicken skin. Each roulade roll into a napkin, bind and boil in the chicken bones stock for about 10 min. Then cool it, unroll and slice. Serve with mayonnaise-garlic sauce.
Wash the champignones, cut the stems off, dry the caps. Dice the onion, squeeze the garlic, steep the rolls in milk, squeeze them and pulp it well. Knead all ingredients together (meat, eggs, pepper and salt). Form the balls of walnut size, coat them with flour and fry in oil, then put them into the champignones caps and put to the banking tray and bake. The balls can be additionally sprinkled with yellow cheese and roasted.
Simmer the bones with purged vegetables in salted water for about 3 hours, add a bay leaf, all-spice and grains of pepper. Take the vegetables out, when they’re soft, strain and cool the stock. Add a spoon of lemon juice to the cold stock, then add egg whites with a bit of gelatine dissolved in water and then whip all with an egg whisk or simply blend it. Then heat it all up, bit by bit getting it boiling. Warm it to clear the stock and remove the scum. And we have the jelly ready to soak ham or pork loin in it.
Prepare the stuffing: the so-called “fried stuff” with mushrooms (fry the onion, boletus with salt and pepper together, but fry the eggs separately). Tenderize the sirloin with a meat mallet, stuff it with the “fried stuff” with mushrooms and roll it. Put the stuffed sirloin on the frying pan, brown it and stew with fat. Prepare the roast: grate the potatoes on a grater, add the bacon, parsley leaves, onion, flour, eggs and seasoning.
Wash the whole peas, soak it for several hours and boil in the same water. Boil the shelled peas separately. Cut the cabbage with the knife and boil it. Mix the cabbage after boiling with shelled peas. Add some of the whole peas to the cabbage and liquidize the remaining part using a sieve and mix it with the cabbage. Add the roux made of bacon, flour and chopped onion with salt and pepper.
Brown the sifted flour on a frying pan until it is slightly golden, and then put it in a pot, add boiling water with salt and grind with wooden spoon until the dough is uniform. Fry the mushrooms, add them to the dough and mix, then leave it on a hot plate for ½ hour, not allowing it to boil up. Serve the “roasts” with pork fat and fried onion.
Fish/ carp snacks: boil the fish in the vegetable stock, when ready remove from the stock and mix with 1 tbs mayonnaise (the mixture should be thick). Put a layer of the fish mixture on the bread, add a layer of vegetable salad and top with mayonnaise.
