Ingredients
1,5 – 2 kg pork
1 kg eggplants
500 g sweet pepper
1 head garlic
50 g parsley
greens


Method
Rinse the eggplants, put them into boiling water, salt and boil. Peel and chop into long slices. Finely chop sweet red pepper, garlic, and parsley. Sort out fresh field mushrooms, rinse them well and shred finely. Chop the pork and fat into large 1,5-2 cm slices, place them on an aluminum foil coated with vegetable oil and finely shredded parsley and sweet pepper. Place eggplants over the pork slices and cover it all with shredded sweet pepper, garlic and field mushrooms. Tightly roll up the meat slices with the filling, cover each roulette with an aluminum foil and bake in an oven.

    

Ingredients
2 packages of active dry yeast
1/3 cup of sugar
1 cup of lukewarm milk (110° to 115° F.)
1 teaspoon of salt
4 cups of sifted all-purpose flour
8 eggs, lightly beaten
3/4 pound plus 2 tablespoons of unsalted butter, softened
1/2 cup of dried currants (2 ounces)
1/4 cup of sultana raisins (1 ounce)


Method
In a small, shallow bowl, sprinkle the yeast and 1/2 teaspoon of sugar over 1/2 cup of lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until the mixture doubled in volume. In a deep mixing bowl, combine the remaining sugar with salt and flour. Make a well in the center and pour in the yeast mixture. Add the remaining milk, drop in the eggs and, with a large spoon stir the flour into the liquid ingredients. Continue to stir until fairly stiff dough is formed. Knead the dough by pulling it with your hands---as you might be pulling taffy---for about 10 minutes, or until it is smooth and elastic. Drape the bowl loosely with a kitchen towel and set it aside in the warm, draft-free place for 1 hour, or until the dough doubles in bulk. Then punch it down and knead in 3/4 pound of the softened butter, a tablespoon or so at a time. Knead in the currants and sultana raisins. With a pastry brush, coat the inside of a 12-cup mold with the remaining 2 tablespoons of softened butter. Pat the dough into the mold; it should come about halfway up the sides. Cover the mold loosely with a kitchen towel and set aside in a warm, draft-free place for about 1 hour, or until the dough has doubled in volume and has risen almost to the top of the pan. Preheat the oven to 400° F. Bake the cake in the center of the oven for 10 minutes, then lower the heat to 350° and bake another 35 minutes. Remove from the oven, drape a kitchen towel loosely over the top of the mold and let it rest for 5 minutes. Run a knife around the inside of the mold and turn the cake out into a serving dish. Then carefully turn the cake over on the plate.

    

Ingredients


Method
Sort out the raspberries and put them in a colander and dip into a bucket of water. Then take out the colander, let the water drain away and remove the stalks/stems from the berries. If you have berries with grubs of the raspberry bug, dip them in 1-% salt solution (10 g salt per 1 lt. water) for 2 minutes. The grubs will come to the surface. Remove the grubs, put the raspberries in the colander and rinse them. Then place the berries into jars adding sugar (6-7 tablespoons per one 1,5 lt. jar). Fill the jars 1 cm above the neck, cover them with a gauze and let them rest for 4-5 hours. All this time the raspberries will be oozing juice, partially dissolving the sugar, and the contents of the jar will be self-condensing. As soon as the raspberries and the sugar sink to the bottom, cover the jars with lids and leave them in a saucepan with the water preheated to 40 degrees C. The 0,5 lt. jars are sterilized in 15 minutes. The saucepan should be covered during the sterilization. The water must not boil too much and the water level must be 3 cm below the neck of the jar. Right after the sterilization, seal up the jars, check the quality of the seal and cool them.