Serves 2

5dl sour milk
2–3 tbsp kama (a traditional Estonian meal containing milled rye, wheat, barley and peas)
2–3 tbsp sugar
2dl strawberries

Mix the berries in a serving glass with sugar. Blend kama-meal and the cold sour milk, add sugar to taste. Pour on the berries and serve.

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Serves 4

For the batter:
2 eggs
0.5 tsp salt
0.5dl sugar
1 tsp vanilla sugar
2dl sour milk
3dl oatmeal
Rapeseed oil for frying (oil and butter mix is also suitable)

Divide the yolks and the whites into separate bowls. Add salt, sugar and vanilla sugar to the yolks. In turn, blend in sour milk and flour to get a smooth batter. Whip the whites in the other bowl and mix them carefully and delicately in the batter.

Heat a pan and add some fat. Spoon the batter into the frying pan and fry the pancakes on both sides until golden brown. Keep warm under an upturned plate or bowl until needed.

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Serves 6

5 dl sour milk
2½ dl 35% sweet cream
2 tsp gelatine
2 tbsp water
2 dl sugar
1 tsp vanilla sugar
Fresh berries or jam

Mix the gelatine with water and let it expand. In a pot, mix the sweet cream and sugar, heat for 2-3 minutes. Dissolve the gelatine in a double boiler, mix with the cream, and cool at room temperature. Add the sour milk and vanilla sugar. Stir well.

Pour the mixture into stemmed glasses or small bowls. Refrigerate for at least 6-7 hours.

Serve with jam or fresh berries.

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Serves 4

1 l sour milk
200 g cucumbers
3 boiled potatoes
3 boiled eggs
½ of a leek
2 boiled beets
½ dl chopped dill
¼ dl chopped parsley
2 cloves of garlic
¼ dl chopped green onion
1½ tsp fine salt
1 tsp herb salt
1 tsp lemon pepper

Chop the peeled beets, cucumbers, potatoes, and eggs. Cut the leek into rings. Mix the sour milk with the seasonings and chop the greens. Mix in the chopped ingredients. Serve chilled.

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