Ingredients
1-1,2 kg pork
500 g spinach
200 g dill
greens
1 onion
1-2 heads garlic
1-2 handful onion peel
black peppercorns to taste
salt to taste


Method
Cut the pork into wide flat slices, place the slices on the table flesh-side up. Sprinkle with salt and pepper all over the pork. Rinse the greens, chop them finely and place over the slices. Then tightly roll up the slices into roulettes. Bind the roulettes with coarse threads or tightly cover them with a clean gauze/cloth. In a bowl, combine water, onion peel, a large onion and 8-10 black peppercorns. Bring the mixture to the boil. Place the roulettes into the boiling mixture, reduce the heat to Low and boil for about 2 hours. Remove the roulettes, roll in crushed garlic combined with ground black pepper. Place the roulettes between 2 boards, press down with something heavy and refrigerate. Serve cold.

    

Ingredients
500 g yeast batter
500 g cottage cheese
200 g of fresh greens
salt to taste
0,5 lt. of milk
2 eggs
fresh yeast
100 g of vegetable oil
2 table spoons of granulated sugar
1 tea spoon of salt
100 g of carrot juice
1-1,2 kg of flour (and some more if needed)


Method
Form the yeast batter into flat round cakes 2-3 cm each. Rinse the fresh greens (parsley, celery, dill), dry with a towel, and mince finely. Rub the cottage cheese through a fine sieve set, blend with the minced greens, sprinkle with salt and mix well. Shape the mixture into balls (the size of an egg each). Flatten the balls and press them into the flat cakes. Place the cakes on a baking dish coated with vegetable oil and bake in an oven. Dissolve the yeast in some warm milk, add some sugar. Pour the remaining milk into a pan, stir in eggs, carrot juice, salt, sugar and the yeast mixture and mix well, slowly stirring in the flour. Knead the dough. Add vegetable oil or melted butter. The dough is ready when it doesn’t stick to your hands. Cover the dough with a towel and set it aside in a warm spot until it almost doubles its size in volume. Before baking roll it out on a table covered with flour.

    

Ingredients
4 oz Dried Prunes; Pitted
4 oz Raisins
8 oz Dried Apple Slices
8 oz Dried Pear Quarters
1 c Honey; Clover Or Wild
1 Cinnamon Stick
6 Whole Cloves
2 qt Apple Cider
Juice And Peel Of 1 Lemon


Method
Combine the fruit in a large pot and fill with enough cider to cover it by a third more. (The fruit will absorb a lot of liquid.) Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 1/3rd. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks