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.

potatoe-minced meat casserole

5-6 potatoes Covering: 250ml of milk; 2eggs
1-2 carrots cheese
500g of minced meat
herbs(basil, thyme); salt. pepper
1 onion
mushrooms
garlic
200g of tomato pasta


Fry chopped onion, minced meat, mushrooms, tomato pasta and chopped carrots. Add some garlic and herbs. Flavor also with salt and pepper. Fry on another pan the sliced potatoes. Then put the layer of potatoes to the baking tin, cover it with minced meat mixture and repeat the procedure over and over again until the products are finished. The last layer should be potatoes. Put it to the oven for 15 minutes in 175C and then add the mixture of eggs and milk. On the top put the grated chees and then cook for 30 minutes.

Rhubarb pie (for 8 persons)

Dough: 150g of butter
3 dl of flour
1tsp of baking powder
1tsp of vanilla sugar
1dl of sugar
1 egg
1-2 tsp of water
Stuffing:500 g of rhubarb; 2tsp of sugar; 2 tsp of cinnamon
Covering: 3eggs
125 g of curd
1,5 dl of sugar
1tsp of vanilla sugar
0,5 dl of sour cream
Mix all the components of dough and put it to the flan dish. Then cover it with chopped rhubarb and sugar and cinnamon. Cook in 200C for 10 minutes. Beat up the eggs with sugar and then add all the other components of covering. Pour to the stuffing and cook more for 20 minutes.

Stove meat

4 slices of pork fillet or chop
salt
black pepper
1tsp of butter
3 onions
2dl dark beer or 2dl apple juice + half a cube of meat stock
1tsp of sweet chilli sauce

Soil the meat with oil and fry it in the pan until it has a brown color. Then put the meat to the pot and flavor with salt and pepper. Then chop the onion and fry it also in the pan. Add the beer or juice and chilli sauce and let it boil. Then pour the sauce to the pot on the meat and cover the pot with foil. Cook in the oven approximately for 40 minute in 175C. Serve with sauerkraut and boiled potatoes

Stewed sauerkraut

1.5 kg of sauerkraut
2 carrots
oil
water
dark beer
sugar

Put the sauerkraut and chopped carrots to the pot and cover with water and let it boil.
Then reduce the temperature and let it bubble. Add sugar according to your taste and also meanwhile when the water is reduced then also a dark beer if you wish or you can leave it out also and just add some more water. The trick is that what longer the sauerkraut is cooked the better it tastes. If you are preparing it for dinner then you have to start cooking it already in the morning.
The sauerkraut is ready when it has a darker brown color. Serve with potatoes and meat.