Ingredients
Oil
Onion; chopped
Cloves garlic; chopped
Ground beef
Tomato paste
Mushrooms; minced fine
Dry red wine
Cooked rice
Green onion; chopped
Fresh dill
Cottage cheese
Arrowroot dissolved in water
Lemon juice
Cayenne
CREPES-1 tb Oil,4 oz Flour,sifted 10 oz Non-fat milk,1 Egg,1 Egg yolk,salt & pepper
SAUCE- 1 1/4 c Plain yogurt,1 tb Dill, 2 oz Sweet white wine


Method
In a wok or large skillet saute in 1 tb oil, onion and garlic til onion is clear. Remove and set aside. Brown ground beef and add 3 tsp tomato paste. When browned, return onion and garlic to wok, add mushrooms, red wine, cooked rice, green onion and dill. Add arrowroot dissolved in water to thicken. Squeeze in some lemon juice and sprinkle with cayenne. Place in warm oven until needed and just before using, add cottage cheese. CREPES: Blend all ingredients except oil and let stand 30 minutes before using. Pour oil into crepe pan, swoosh around and pour remainder into batter. Make 1 large pancake covering one side with branches of fresh dill or sprinkle with dried dill. Turn and cook and remove. Make other large pancakes until batter is gone. SAUCE: Combine ingredients and serve over combined dish. TO SERVE: Place crepe on platter and layer meat and mushroom mixture over pancake. Place another pancake on top, then meat, then pancake, etc. until finished. Top with dilled pancake and serve with sauce on the side.

    

Ingredients
200 g cream
50 g sea-buckthorn
50 g carrot juice
50 g granulated sugar


Method
Rinse the sea-buckthorn berries and grate them through a sieve or grind with a mixer. Wring out the juice through a gauze. You may take grated sea-buckthorn from your winter stocks. Beat the grated mass, gradually adding the cream, carrot juice and sugar. You may take cream instead of milk.

    

Ingredients


Method
The easiest method to get juice from apples is that of the so-called “diffusion”. For this you will need 3-lt. jars with wide mouth. Place 1,5 kg chopped apples into Jar 1. Chop them into bars, small pieces or grate coarsely. Do not cut seeds because cut seeds add bitter taste to the juice. Place the apple cores as whole pieces. Then fill the jar with hot water (60-70 degrees C) up to the “shoulders” and let it stand for 6-8 hours. Place 1,5 kg chopped apples into Jar 2 and fill it with warm juice from Jar 1. Fill Jar 1 with hot water again. In 6-8 hours do the same with Jar 3: fill it with the juice from Jar 2, pre-boiled to 60-80 degrees C. The juice from Jar 3 is ready. The jars form a certain “row”. Remove the marc from Jar 1 when it loses the apple taste. Put fresh apples into the jar and place it at the end of the row. Replacing the jars in this way you can get up to 5 lt. of juice a day. This high quality juice has no pieces of pulp in it and contains 70-80% dissoluble matters/substances of the apples you take. If you make a row of 4 jars, you get even more of this perfect juice. You may drink it or pasteurize for a long-term preservation. This method does for any fruits that are hard enough and also for some berries like currants or gooseberries.