Saturday, March 28, 2009

Tuna Salad

Ingredients for 2:

¼ lb boiled, baked or canned tuna, or other sea fish
¼ lb hard cheese
¼ lb apple
2 tbsp Mayonnaise
1 tbsp orange juice
1 tsp mustard
1 tbsp whipping cream
1 tomato
1 cucumber
1 lemon
Green salad leaves, black olives, and greens for decoration


Cut the tuna and cheese into small cubes.

Cut the apples into thin strips, or grate.

Blend together Mayo, whipping cream, orange juice, and mustard.

Mix tuna, apples, cheese, and dressing, sir well.

Cover a serving dish with the salad leaves.

Cut the tomato, cucumber, and lemon into thin slices.

Place tuna mix in the middle of plate on salad leaves.

Decorate with olives, tomato, cucumber, and lemon slices, and with greens.

Saturday, March 21, 2009

Rice – Cheese – Egg Roll


¼ lb rice
1/5 lb cheese
1 egg

For filling:

4 hard-boiled eggs
2 tbsp butter or margarine
Pinch of salt


Steam the rice.
Cool to room temperature, mix with ground cheese and one fresh egg.
Cover the baking sheet with a waxing paper, place the rice-egg-cheese mix evenly over it.

Pre-heat an oven to 380 F (180 C), and place the baking sheet in the oven for 7-10 minutes.

Cheese has to melt a little, and egg has turned. If the color starts to change, take the sheet out of the oven.

Cool the rice until it very warm but not hot.

Ground hardboiled eggs, sprinkle with salt, and mix with warm-temperature butter.

Cover the rice layer with this egg-butter mix evenly, and roll tightly removing the waxing paper carefully.

Put the roll with the downward end on the baking sheet, place in the oven, and cook for 5 more minutes.

Then, put the roll on an oval dish, cut into 1-inch slices, sprinkle with margarine or butter, and serve.


You can serve with this sauce: 2 parts blue cheese, 1 part lemon juice, and 3 parts sour cream, blended together.

Saturday, March 14, 2009

Fish Zapekanka


1 lb fish fillets
1 large onion
1 lb potatoes
1 sweet red pepper
1 medium tomato
1 tbsp spices on your taste
1 tsp vegetable oil
0.5 cup water
1 tsp salt
1 tsp mayonnaise or sour cream


Wash fish fillets, and put on a baking dish greased with vegetable oil.

Peel and wash potatoes, and cut them into thin slices.

Wash red pepper, remove seeds, and cut into rings.

Wash tomato, and slice into rings.

Peel onion, and cut into half-rings.

Put the onion half-rings over the fish.

Put the potato slices over the onion half-rings, put half of the red pepper rings over this, then all the tomato rings over them.

Mix the water, salt, and spices together, and pour in the dish.

Sprinkle the upper layer with mayo or sour cream, and bake in an oven pre-heated to 380-400 F (180 – 200 C) for about 45 minutes.

Cut into slices. Serve hot. Decorate with the remaining red pepper rings.

Saturday, March 07, 2009



¼ lb butter
¼ lb margarine
1 cup sugar
2 tbsp honey
4 tsp cacao
4 cup corn or rolled oats
4 tbsp ground walnuts
1 tbsp soaked raisins


Mix butter, margarine, sugar, honey, and cacao together; bring to boil with low heating.

Boil for about 2 minutes, then mix with flakes, walnuts, and raisins.
Stir well.

Cover any flat dish with a baking waxing paper.
Using 2 teaspoons, divide the mix into 1-inch-size pieces.

Place them on a paper, and let cool.

Keep in a dry place.