Ingredients:

4 zucchini, grated
2 onions, sliced and fried
3 eggs, beaten
freshly ground black pepper
(1) 85 grams packet potato latke mix

Procedure:

Preheat oven to 350 degrees Fahrenheit. Pour a small amount of oil into a small pie dish or loaf pan and heat in oven. In a bowl mix together all the ingredients and pour into pie dish. Bake at 350 degrees F. for 3/4 hour. Cut into slices and serve hot or cold.

Suggestions : Subsitute spring onions or leeks for the onions. Add some fresh parsley or dill.

Ingredients:

6 egg whites
1 cup sugar
3/4 cup oil
1 teaspoon vanilla extract
4 and 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup poppy seeds
1 egg white, beaten (for brushing)

Procedure:

In a large bowl, beat egg whites, sugar, oil and vanilla together. In a second bowl, mix flour, baking powder, salt and poppy seeds together. Blend flour mixture into egg mixture; mix well. Roll out a portion on a floured board and cut into 3 and 1/2 inch circles. Please a teaspoon of filling of your choice in the center of each circle of dough. Bring up dough to cover filling and pinch together to form a triangle. Place on lightly greased cookie sheet. Brush with egg white and bake at 350 degrees for 20 minutes or until golden. Makes 5 dozens.

Can be frozen before baking by placing on a rack. When frozen, transfer to a sealed container and bake when desired.

Ingredients:

one 4 pound smoked whitefish
5 stalks celery, strings removed
2 cups sour cream (approximately)
3 heaping tablespoons mayonnaise
freshly ground pepper to taste
2 tablespoons snipped fresh dill
2 tablespoons chopped parsley
sprigs of fresh dill and/or parsley (garnish)

Procedure:

Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl. Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream as it wanted. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley. Makes 10 servings.

Ingredients:

8 oz. broccoli
8 oz. cauliflower
2 .butter
1 onion, finely sliced
1 tbsp. ground cardamon
1 tbsp. ground cumin
1/2 tbsp. tumeric
2 tbsp. freshly grated ginger
1 clove garlic, crushed
1 tbsp. lemon juice
3 tbsp. greek yogurt
2 tbsp. freshly chopped coriander
salt and freshly ground black pepper

Procedure:

Divide the broccoli and cauliflower into florets and blanch for 3-4 minutes, drain. Melt the butter in a saucepans and gently fry the onion and spices for 4-5 minutes, add the lemon juice, seasoning to taste and the drained broccoli and cauliflower. Cook for about 3 minutes, stirring occasionally. Stir in the yogurt and coriander and transfer to a warmed serving plate.