Sprat bread

1 packet of sprat
5 slices of fine rye bread
butter
2 eggs
onion

Boil eggs. Put the butter on the bread then add slice a sprat and a slice of egg. Decorate with onion.

Buckwheat porridge

250g ham and /or bacon
200g 0f buckwheat
water
salt
butter

First fry ham and bacon then add buckwheat and fry it also with ham. Then add salt and the water so it would cover all the buckwheat and stew it in low heat approximately 45minutes. If needed add meanwhile water. Eat when it's hot and add butter.

Cinnamon roll

Dough:1/2 l of milk
50g of yeast
1ts of salt
100 g of oil
1kg of flour
2ts of sugar
Add yeast to warmish milk and then also sugar, salt, oil and flour. Mix until you have a tough dough. Then put a bit oil in the top of the dough and leave it rise for one hour in the warm place and cover it with towel. After hour knead the dough once more and leave it rise for half an hour more.
Shape the rolls and grease with egg, then cook in 200C around15 minutes or until the rolls are golden brown. Then grease the rolls with oil and cover them with towel that the rolls would be soft.

Radio show

An interview with Michael Bhoola, a top chief in Estonia in one of the most popular restaurant called Pegasus http://www.kivisaar.com/liina/Liina_SaarRadio.mp3

Minced meat sauce

400g of minced meat
1 onion
2 carrots
oil
salt
pepper
3dl bouillon
4dl of sour cream
little bit of flour
First, chop onion and carrots and fry them in oil then add also minced meat and flavor with salt and pepper. Finally add bouillon and sour cream, mix it and then add also a drop of flour to make sauce thicker. Serve with potatoes and salad.

Rhubarb cake

pasty: 100g of sugar
200g of butter
300g of flour
1 egg
Mix it all together and let it be in the fridge for 30 minutes. Then put it to the griddle and cover with chopped rhubarb and cover it with cinnamon and sugar. Then cook in 200C for 30 minutes.
Meanwhile prepare the sponge.
Sponge: 6 eggs
6tsp of sugar
6 tsp of flour
Beat up the egg white, then beat up the yolk with sugar then slowly mix them together and add also the flour. When the pasty have cooked in the oven for 30 minutes take it out and cover with sponge. Cook until the sponge has a nice golden brown color.

Liver sauce

500g of liver
2tsp of oil
1 onion
1 carrot
2tsp of flour
2 glass of water
salt pepper
100g of sour cream

Chop the liver to the small pieces and then fry in oil, add chopped onion and fry a bit more. Flavor with salt and pepper. Add the chopped carrot. Then add the flour and water and finally add also the sour cream. Cook around 20-35minutes. Serve with boiled potatoes.