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.

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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.

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Serves 4

For the herb butter:
100g butter
1dl chopped basil
0.5 tsp salt
2 tbsp lemon juice
0.25 tsp black pepper
1–2 cloves garlic

For the salmon:
2dl white wine
4 salmon steaks or fillet slices or butterflies
1 tbsp tarragon

For the herb butter, beat chopped basil, crushed garlic, salt, pepper and lemon juice into the softened butter. Put the butter onto cling-film, form into a sausage shape of 3–4 cm diameter, roll up and chill in the fridge until needed. Heat the wine in a frying pan, add salmon steaks and chopped tarragon and cook for 4 to 6 minutes. Put salmon on the plates. Slice the herb butter and place on the hot fish.

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Serves 8

250g butter
500g chicken liver
2 onions
1 tbsp fresh thyme
1 garlic clove
2 tbsp brandy
0.25 tsp black pepper
1 tsp salt

Heat 1 tbsp butter in a frying pan. Add half the chicken liver, fry for 4 to 5 minutes until lightly browned and remove from the frying pan. Do the same with the other half. Purée the liver and the cooking juice in a food processor or with a hand blender. Melt another tbsp of butter in a frying pan. Sauté chopped onion, thyme and crushed garlic and cook over a moderate heat until onion is tender. Add brandy, salt and pepper and blend. Pour the mixture into the puréed liver, add soft butter and whisk until smooth.

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Serves 3

0.5l whole milk (3.5%)
3 eggs
7 tbsp sugar
a pinch of salt
1 tsp potato starch
1 tsp vanilla extract or 1 tbsp vanilla sugar

Separate eggs, add salt to the whites and whisk until frothy. Add 3 tbsp sugar a little at a time, and whisk until glossy. Bring milk to the boil. Put spoonfuls of egg white froth on the milk surface, turning them on all sides for a few minutes, remove and store in a cool place until served.

Whisk the yolks with 4 tbsp sugar and the vanilla sugar until frothy, add the starch and mix well. Blend into the hot milk and heat, stirring constantly, until the mixture thickens. Chill and serve with egg white balls. Add sharp-tasting puréed berries if desired.

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Serves 4

2 baby carrots
3 new potatoes
a handful of peas
0.5l milk
20g butter
salt
fresh dill

Wash and scrub the vegetables; chop them into suitable pieces. Sauté the vegetables in butter in a pot for a few minutes, season with salt and add enough water to cover. Boil the vegetables to taste. Add the milk and bring to the boil, add chopped dill and serve.

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Serves 4

200 g frozen or fresh berries
5 dl milk
4 tbsp honey
1 lime

Mix the berries, milk, honey and lime juice in a blender. Pour into glasses and serve immediately.

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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.

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12 servings

200 g butter
3½ dl flour
100 g chopped almonds
2 dl sugar
600 g plums or 1 can of plum compote
2 eggs
1 pack of vanilla pudding mix
1 lemon
2 tsp vanilla sugar
350 g cottage cheese
200 g cottage cheese paste

Crush the cold butter, flour, and sugar. Mix in the chopped almonds. Beat the eggs; mix with the cottage cheese and cottage cheese paste. Mix in the vanilla pudding mix, lemon juice and grated rind, as well as the vanilla sugar.

Press ¾ of the dough onto the bottom and sides of a 24-cm diameter pie pan. Pour the cottage cheese mixture onto the dough, covered with halved plums. Sprinkle on the remaining dough.

Bake at 180 degrees for 50-60 minutes.

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8 servings

Crust:
200 g butter
2 tbsp sugar
½ tsp salt
1 egg yolk
2½ dl flour

Filling:
600 g sour cream
2 dl sugar
1 lemon
2 tbsp potato starch
2 eggs
1 egg white

Prepare the crust. Beat the butter and sugar. Add the lightly beaten egg yolk, salt, and flour. Bake at 200 degrees for 15 minutes. Mix the sour cream and sugar. Add the grated lemon rind and lemon juice, potato starch, and beaten eggs and egg white.

Pour the mixture into the crust and bake at 180 degrees for 40-45 minutes.

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