Ingredients
2-3 kg pork
50 g garlic
10 peppercorns


Method
Rinse the pork in cold water, cut large pockets into the sides of the pork; season inside and out with the garlic and pepper mixture. Preheat the oven to 200-220 degrees C and put the stuffed pork into it for 10 minutes. Then reduce the heat to 150 degrees C and bake until juices run clear. Serve with pickled vegetables and fresh grapes.

    

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


Method
Remove the stalks/stems from the berries. Sort out the berries according to the degree of ripeness, and take away crushed ones. Rinse the berries in cold water and place them in jars. Pour in boiling water or sugar syrup, put on lids and sterilize the jars. 0,5 lt. jars take 9-10 minutes for sterilizing; 1 lt. jars – 10-12 minutes. Then the jars must be immediately sealed and cooled.