Roast Goose with Apples and Honey

Roast a 5–6 kg goose with apples, honey, soy sauce and rosemary. Follow thermometer cues for the breast, thigh and stuffing, then rest the bird before carving and serving.

Sweet Sorrel Pie with Sour Cream Filling

Bake sweet sorrel pie from the first complete recipe on the sorrel page. Make a butter pastry, add 300 g sorrel and sugar, and bake until the egg topping fully sets.

Refrigerator Cabbage and Pepper Salad

Make refrigerator cabbage salad with 2 kg cabbage, carrot, sweet pepper, onion, vinegar and sunflower oil. Rest the dressed vegetables briefly, then keep them chilled.

Chilled Apple Zhivchyk-Style Drink

Make a chilled apple zhivchyk-style drink from 1 kg apples, 3 litres water, sugar and lemon. Simmer, strain and refrigerate instead of sealing active yeast in bottles.

Classic Kefir Fritters (Oladi)

Cook classic kefir oladi with one cup kefir, one and a half cups flour and one egg. Spoon the thick batter into a skillet and turn each fritter when its edges set.

Dandelion Flower Syrup with Lemon

Make dandelion flower syrup with 400–500 blossoms, 1 litre water, 1 kg sugar and two lemons. Steep overnight, simmer until thick and refrigerate the clean covered jars.

Refrigerator Cocktail Cherries in Syrup

Make refrigerator cocktail cherries with 500 g pitted fruit, 200 g sugar and 200 ml water. Chill the syrup-covered cherries for a day before using them in drinks.

Red Lentil Soup with Potatoes and Celery

Cook red lentil soup with one cup lentils, two potatoes, carrots, celery and eight cups vegetable broth. Simmer until the lentils and vegetables are soft and tender.

Chicken Satay with Quick Peanut Sauce

Grill chicken satay from the original soy, lemon, honey and turmeric marinade. Add a quick peanut sauce, check the chicken temperature and serve with fresh sliced cucumber.

Greek Lemon Chicken and Rice Soup

Make Greek lemon chicken soup with chicken, rice, two eggs and the juice of two lemons. Temper the egg-lemon mixture gently for a silky broth without curdling the eggs.

Carrot-Ginger Soup with Coconut Milk

Blend carrot-ginger soup with four carrots, one cup broth and half a cup of coconut milk. Simmer until tender, then season and serve the warm, smooth coconut soup.