Cookbook🍳

100 g cheese, 1 tomato, 2 tablespoons mayonnaise.

Grate the cheese on a medium grater and finely chop the tomato. Dress with mayonnaise, preferably a fairly thin one, and mix.

A bunch of dill, butter, a slice of bread, salt.

Finely chop the dill. Butter the bread, sprinkle with salt, and cover generously with dill.

2 eggs, half an onion, 1 tomato, 1 tablespoon vegetable oil.

Finely chop the onion and tomato. Break the eggs into a cup and stir lightly, leaving streaks of yolk. Heat the oil in a frying pan. Fry the onion until golden, add the tomato, and cook briefly. Pour in the eggs and cook until the top is set.

2 cups rice, 2–3 carrots, 2–3 onions, vegetable oil.

Rinse the rice. Cut the carrots into thin strips and finely chop the onions. Fry the onions and carrots separately, then combine and finish frying together. Put the vegetables in a saucepan and cover with the rice. Add water to stand 2 cm above the rice. Cover and cook for 20–30 minutes, until the water is absorbed. Mix.

¼–⅓ cup berries such as raspberries, wild strawberries, or blueberries; the same amount of cream; 1–2 spoonfuls of sugar.

Mash the berries in a glass with a spoon. Pour in the cream, add the sugar, and stir until dissolved.

100–150 g cheese, 1 tomato, 1 cucumber, 4 slices of white bread.

Slice the cheese thinly and finely chop the tomato and cucumber. Put the tomato and cucumber mixture on the bread and cover with cheese. Microwave at 750 W for 1–1½ minutes. Use a knife to move any melted cheese back onto the bread.

½–1 carrot, a sprig each of parsley and dill, half an onion, a piece of sweet pepper, a garlic clove, cauliflower, 2 potatoes.

Separate the cauliflower into florets. Cut the carrot into strips and finely chop the onion, garlic, and pepper. Sauté in vegetable oil, then add to boiling water. Cut up the potatoes and add them, followed by the cauliflower. Add about ½ teaspoon of Vegeta seasoning and a little small pasta.

30–40 g cheese, herbs, 1 onion, a few cauliflower florets.

Separate the cauliflower into florets and add to boiling water with the chopped onion and herbs. Grate the cheese into the soup.

1–2 carrots, 1–2 onions, ¼ head of cabbage, vegetable oil, 1–2 potatoes.

Cut the carrots into strips, onions into half-rings, and cabbage into long pieces. Fry in vegetable oil. Fry the potatoes in a separate pan, then combine everything and mix.

2 or more aubergines, 1 carrot, 1 tomato, a little sweet pepper, 1 head of garlic, 1 onion, vegetable oil, a little ketchup, 1 litre boiled water, salt, a little flour.

Boil the water. Cut the aubergines into 6–7 mm rounds, put in a saucepan, and cover with the boiling water. Salt and stir. After a couple of minutes, drain. Coat the aubergine rounds in flour, fry in vegetable oil, salt, and put in a saucepan or deep frying pan. Sprinkle with finely chopped garlic. Separately fry the tomato, onion, carrot, and sweet pepper. Combine with the aubergines and stew in a little water with ketchup.

200 g cottage cheese, 1–2 spoonfuls of jam, 2–3 spoonfuls of sour cream, sugar to taste.

Mix all the ingredients until smooth and serve.

150 g cottage cheese, 70–100 g feta, 1–2 spoonfuls of sour cream, wild garlic or garlic, dill.

Chop the wild garlic or garlic. Mix all ingredients until smooth.

1 egg, feta or goat's cheese, 1 teaspoon sour cream, 2 tablespoons vegetable oil; salt, dill, parsley, and pepper to taste.

Finely grate or crumble the cheese. Add the egg and beat thoroughly, then salt. Heat the oil in a frying pan and pour the mixture in a circle. Sprinkle with dried herbs and ground pepper. Sour cream can also be added to the egg and cheese mixture.

250–300 g mushrooms, ½ carrot, 2 onions, 3 potatoes, dill, parsley, allspice, bay leaf, plenty of coriander seed or fresh coriander, sour cream, and 1 tablespoon butter.

Put a saucepan of salted water on the heat. Wash the mushrooms and cut into medium pieces. If using dried mushrooms, soak in a little cold water for 3–4 hours until soft. Add the mushrooms and spices to the boiling water. The onion may be sautéed separately in vegetable oil until golden before adding. Chop the carrot, onion, and potatoes while the mushrooms cook. After 10 minutes, add the vegetables and any parsley roots. Add a tablespoon of butter and cook for another 15 minutes. Serve with sour cream.

1 litre kefir (2.5% fat) and 2 cups water, or 1½ litres kvass; 2–4 tomatoes, 3–4 small cucumbers or 1 large cucumber, a bunch of radishes, a bunch of dill, a bunch of spring onions, salt to taste.

Dice the tomatoes, cucumbers, and radishes. Chop the dill and spring onions. Pour the kvass or diluted kefir into a saucepan, salt, and add the vegetables and herbs. Leave for an hour to infuse, then adjust the salt if needed.

150–200 g cheese, 2–3 large tomatoes, ½–1 onion, 2–3 small fresh cucumbers, 2–3 pickled cucumbers to taste, 1 sweet pepper to taste, fresh or dried dill, basil, marjoram, and tarragon, salt or soy sauce, olive oil, green and/or black olives, vinegar.

Dice the cheese, tomatoes, and cucumbers. Cut the pepper into half-rings. Thinly slice the onion, put in a separate bowl with a little vinegar and salt, and leave for 5–10 minutes. Cut each olive into 2–3 pieces. Combine everything. Finely chop fresh herbs, or crumble dried herbs over the salad. Dress with olive oil, mix, and salt to taste.

2–6 tomatoes depending on size, spring onions, dill, 1–2 cucumbers, other herbs to taste, an equal volume of radishes, sour cream.

Chop the vegetables and herbs as desired, dress with sour cream, mix, and salt to taste.

400–500 g pasta such as elbows or spirals, spring onions and dill, 2 large onions, vegetable or olive oil, marjoram, basil, tarragon, ground coriander, 5–6 sun-dried tomatoes, 10–15 pickled or salted garlic cloves.

Boil salted water, add the pasta, cook for 5–9 minutes, and drain in a colander. Transfer to a bowl. Cut the garlic cloves into 2–3 pieces and add. Finely chop the sun-dried tomatoes and add them too, with capers if available. Dice and sauté the onions in oil until soft and golden, then add to the pasta. Add spices and chopped herbs to taste, salt, and a little more oil.

1 cup berries, ⅓ cup sugar, 1 tablespoon vanilla sugar.

Put the berries in a bowl, add the sugar and vanilla sugar, and mash to a jam-like consistency. Store in the refrigerator.

2–3 small courgettes, 2–3 tomatoes, 1 cup milk, 2 tablespoons butter, dill, basil, parsley and celery leaves, water, salt.

Wash and peel the courgettes and trim the ends. Cut lengthways into quarters, then across into pieces about 1 cm thick. Put in a saucepan with the milk, over low heat, and add the butter. Cover and stew, stirring occasionally. When the milk begins to boil, add the chopped herbs and diced tomatoes. Salt and continue cooking until the vegetables are done.

Young corn on the cob in its husks, butter or vegetable oil, salt.

Bring water to the boil and salt generously. Add the whole corn cobs with their husks and boil until the leaves turn yellow. Drain. Peel back the husks enough to add a little butter or oil to each cob, then close them again if desired. Remove the husks before serving.

3–4 eggs, 300 g spring onions, sour cream, a little kefir if the sour cream is too thick, salt.

Chop the eggs and spring onions into a salad bowl. Add the sour cream and kefir, salt, and mix.

1 egg, 4 boiled potatoes, 1 tomato, 1 garlic clove, 50 g cheese, vegetable oil.

Heat the oil in a frying pan and add the finely chopped garlic. Chop the potatoes and add them, followed by the finely chopped tomato and cheese. Finally break in the egg. Fry for another 5 minutes and serve.

3 slices sourdough rye bread, 2 small cucumbers, 1 medium tomato, 2 garlic cloves, olive oil, butter, salt.

Dice the cucumbers and tomato, finely dice the garlic, and place in a salad bowl. Fry the bread on both sides in a little butter, sprinkling each side with salt. Dice the hot bread and add to the salad. Dress with olive oil, salt to taste, mix thoroughly, and serve.

1 cup oat groats, 2–2½ cups water, salt and sugar to taste, 1 tablespoon butter.

Put the oats and water in a saucepan. Salt and sweeten, using roughly ⅓–½ teaspoon salt and 1 tablespoon sugar. Bring to the boil, reduce to the lowest heat, cover, and cook until the water is absorbed or evaporated, stirring occasionally, for about 20 minutes. Put the butter in the centre and leave the covered pan under a towel for 5–10 minutes.

1 cup buckwheat groats, 2–2½ cups water, salt and sugar to taste, 1 tablespoon butter.

Rinse the buckwheat in a colander under cold water. Put in a saucepan, add the water, and season with roughly ⅓–½ teaspoon salt and 1 tablespoon sugar. Bring to the boil, reduce to the lowest heat, cover, and cook until the water is absorbed or evaporated, stirring occasionally, for about 20 minutes. Put the butter in the centre and leave the covered pan under a towel for 5–10 minutes.

1 cup buckwheat groats, 2–2½ cups water, 3–4 onions, ham or sausage, or cooked meat patties or minced meat, salt and sugar to taste, oil or fat, dill and coriander.

Put the buckwheat in a saucepan, cover with water, and add salt and sugar. Microwave at full power for 10 minutes, or cook for 20 minutes until tender and fluffy. Meanwhile, dice the onions and sauté over low heat in oil or fat until soft and golden; rendered ham fat can be used. Salt lightly. In another pan, or afterwards, fry the finely diced ham or other meat. Add the onions and meat to the cooked buckwheat and season with dill and ground coriander if desired.

500–600 g pork neck, 2–3 onions, fat or vegetable oil, 1 cup red wine, khmeli-suneli seasoning, black pepper, salt.

Heat a frying pan over high heat and melt the fat or add oil. Fry the meat until cooked, season with salt and a little pepper, and transfer to a saucepan. Add the wine and simmer gently for 1 hour with a teaspoon of khmeli-suneli. Stir and check the salt during cooking. Dice and sauté the onions separately. After an hour, add the onions and more seasoning, topping up the wine if needed. Simmer for another 15–20 minutes. The meat should be soft and falling apart; if necessary, simmer for another hour before adding the onions.

1 fried chicken breast, 2–3 pickled cucumbers, preferably lightly salted, 1 fresh cucumber, 1–2 tomatoes, 1–2 boiled potatoes, dill and spring onions, 200 g mayonnaise.

Dice the cold fried chicken into a salad bowl. Dice and add the fresh and pickled cucumbers, tomatoes, and potatoes. Add chopped dill and spring onions, dress with mayonnaise, and mix. Serve immediately, as the vegetables may release water and thin the dressing.

6–8 chicken wings, 200–300 g broccoli, 100 g green peas, 100 g carrots, 1–2 garlic cloves, 1–2 tomatoes, bay leaf, coriander seeds, allspice, black peppercorns, dill, parsley and celery roots.

Wash the chicken wings and place in a saucepan of water over high heat. Bring to the boil and skim off the foam with a spoon. Add the seasonings and cook for 20 minutes. Add the broccoli, peas, and diced carrots and tomatoes. Cook for another 10 minutes, then add the finely chopped garlic.

200–300 g large cooked prawns, 2–3 slices rye bread, 1 tablespoon 5% vinegar, 2 tablespoons soy sauce, 1–2 tablespoons olive oil, 2–3 teaspoons sugar, optionally brown.

Peel the prawns. Cut the prawns and bread into 1–1½ cm pieces. Put the prawns in a bowl, pour over the vinegar, mix, and leave for 5–10 minutes. Add the bread, oil, soy sauce, and sugar, then mix thoroughly. Heat a frying pan and lightly fry the mixture until just golden. Return to the bowl and serve immediately.

400–500 g mixed mince, half beef and half pork; 1 tablespoon pork fat or lard; salt, ground black pepper, bay leaf, 100 g sour cream.

Melt the fat in a small saucepan, or render pieces of pork fat. Add the mince and fry lightly in the pork fat, stirring thoroughly so it does not catch. Add a little water, sour cream, pepper, salt to taste, and the bay leaf. Cook through, stirring constantly. Remove the bay leaf before serving with rice or potatoes.

2 kg pork neck or boneless loin, an oven roasting bag, 3–4 garlic cloves, salt, ground black pepper.

Rinse the meat under running water. Rub generously with salt and black pepper. Cut each garlic clove lengthways into four. Make deep holes in the meat with a thin, sharp knife and insert the garlic. Place in the roasting bag, seal tightly, and cut a small ventilation hole. Roast in an oven preheated to 200°C for 2 hours.

500 g lamb neck, 3–4 medium carrots, 3–4 medium onions, black peppercorns, allspice, bay leaf, salt.

Remove the meat from the bone and cut into 2–3 cm cubes. Cut the carrots and onions into thick rounds. Layer the lamb, carrots, and onions in a saucepan, adding the spices and coarse salt between the layers. Add 1–2 cm of water. Cover and stew over low heat without stirring for 1–1½ hours, until done. The meat should be tender but juicy, and the carrots and onions should retain their shape.

1 duck, 2–3 medium apples, a handful of prunes, a handful of raisins, lemon juice, salt, ground black pepper.

Rinse the duck and dry lightly with kitchen paper. Rub inside and out with lemon juice, then with black pepper and salt. Quarter the apples, or cut into six or eight pieces, and stuff the duck with them, the prunes, and raisins. Add a little lemon juice and salt inside if desired. Sew the opening tightly with thick cotton thread. Carefully put the duck in a roasting bag, close with a tie, and pierce the bag with a toothpick. Roast in an oven preheated to 180–200°C for 1–1½ hours. Before serving, cut open the bag carefully, drain the rendered fat, and divide into portions if desired.

3–4 chicken breast half-fillets, 1 egg, a handful of flour, 300 g green beans, 100 g spring onions, 100 g fresh coriander, ground coriander, ground black pepper, allspice, bay leaf, salt.

Cut the chicken into 2–3 cm cubes. Separate the egg white from the yolk. Coat the chicken in flour, then in the egg white. Bring water to the boil and cook the green beans with the spices for 10 minutes. Add the chicken and cook for another 5–7 minutes. Add the chopped fresh coriander and spring onions 2–3 minutes before the end, then serve.

A 350–400 g pack of pelmeni, black peppercorns, bay leaf, 100 g sour cream, 1 garlic clove, salt.

Take the pelmeni out of the freezer 5–10 minutes beforehand. Put a little water in a small saucepan, dissolve 1 tablespoon of salt in it, add the peppercorns and bay leaf, and bring to the boil. Reduce to medium heat and add the pelmeni. Once they float, cover, reduce the heat, and cook for 7–8 minutes. Crush the garlic into the sour cream. Lift out the pelmeni with a slotted spoon and serve with the sour cream.

A 350–400 g pack of khinkali, black peppercorns, bay leaf, 100 g sour cream or 50 g butter, fresh coriander and spring onions if desired, salt.

Take the khinkali out of the freezer. Fill a medium saucepan with plenty of water, more than for pelmeni. Dissolve 1 tablespoon of salt in it, add the peppercorns and bay leaf, and bring to the boil. Add the khinkali and boil uncovered at a steady boil for 8–10 minutes. Lift out with a slotted spoon and serve with sour cream or butter and herbs.

1 cup pearl barley, rice, buckwheat, or oat groats; 2–2½ cups water; salt and sugar to taste; 1 tablespoon butter.

Rinse rice or buckwheat in a colander under cold water. Put the grain in a saucepan, add the water and roughly ⅓–½ teaspoon salt. Bring to the boil, reduce to the lowest heat, cover, and cook until the water is absorbed or evaporated, stirring occasionally, for around 20–25 minutes. Barley takes longer, oats less time. Rice cooked for 20–25 minutes makes porridge; 15–20 minutes gives firmer rice for a side dish. Put the butter in the centre and leave the covered saucepan under a towel for 5–10 minutes.

5–6 medium potatoes, dried dill and bay leaf if desired.

Peel and rinse the potatoes, halving any large ones. Cover with cold water in a saucepan and bring to the boil. Dill and bay leaf can be added. Once boiling, reduce to the lowest heat and cover. Cook for 20–30 minutes until a knife or fork passes easily into the centre. Drain and return the empty pan with the potatoes to low heat briefly to evaporate excess moisture. Serve as a side dish, or keep covered with a towel under the lid to retain warmth.

500–600 g large raw shell-on prawns, ¼ lemon or lime, salt.

Bring water to the boil and dissolve the salt. Add the prawns and the quarter lemon or lime. Boil over high heat for 5–10 minutes, drain, and serve.