Ingredients
Carrots - 2.2 lbs. (1 kg)
semolina - 0.5 cup (0.22 lbs. or 100 g)
milk - 0.5 cup
3 eggs
breadcrumbs - 0.5 cup
sugar - one teaspoon
butter - 3 tablespoons


Method
Cut carrots into sticks or slices, put them into a saucepan, add hot milk, one tablespoon of butter, sugar and salt. Simmer; stir periodically, until carrots are cooked (about 15-20 minutes). Add semolina and continue simmering for another 8-10 minutes. Separate egg yokes from egg whites. Stir in egg yolks. Let cool. Make cutlets in the form of flat drops from cooled mixture, and coat them with egg whites and breadcrumbs. Fry cutlets from both sides, and then bake them in oven for 15-20 min. Good with sour cream or milk sauce. Servings: 2 Note: red beets can be used instead of carrots

    

Ingredients
4 large eggs, separated and at room temperature
A pinch of salt
1/8 teaspoon almond extract
1/2 cup sugar, in all
1/3 cup cake flour, sifted with 3/4 teaspoon bakin
½ cup walnuts, toasted and finely chopped
A 9-inch round spring- form pan

Method
Set the baking rack at the middle level of the oven and preheat the oven to 350°F. Line the spring-form pan with wax paper and grease the paper. In a large bowl, using a wooden spoon, stir the egg yolks vigorously with a pinch of salt for 30 second

    

Ingredients
sugar beet or honey
water
coffee “Mocco”


Method
Rinse and peel the beet and cut it into small square pieces and dry them. Fry the beet as coffee and grind it hot. Keep the mixture in a tin. The longer it is preserved, the tastier the “coffee” gets. You may also mix it evenly with natural coffee “Mocco”.