Braised Chicken Livers with Onion and Apple



16 oz fresh chicken livers
1 medium onion
1/2 sour apple
2 tablespoons marjoram 
salt, black pepper
all-purpose flour
coconut oil or olive oil


Wash the chicken livers and drain well. With a knife, trim away excess fat. In a large skillet heat a 3 tablespoons coconut oil over medium heat, add sliced onions and cook, stirring with a wooden spoon, about 3 -5 minutes. Meanwhile, spread out the flour in a shallow bowl. Add the chicken liver pieces to the flour and toss until coated all over with flour. Move the onion to one side of skillet and add floured chicken livers to the second side of skillet and cook, stirring to prevent sticking, until little browned about 5-7 minutes. (Add additional oil if the chicken livers begin to stick). Add the sliced apple and 1.5-2 cups of water and braise, until chicken livers are ready and the sauce thickens about 15 minutes. Reduce the heat to low, add marjoram, fresh ground pepper, at the end add salt to taste. (Salt is added at the end of cooking to prevent chicken livers from being too hard). Serve with a boiled potato and dill pickles or with a piece of bread.


White and Black Energy Balls

This is a great healthy snack for you and your children. 


1 cup organic pitted dates
1 cup soft dried cranberry
2 tablespoons coconut oil
1/2 lemon 
unsweetened shredded coconut
unsweetened cocoa powder


Place the dates in a glass jar or bowl and cover with water and soak at room temperature for about 1-6 hours to soften, then drain well. Place the dates, cranberries, coconut oil and fresh squeezed lemon juice into a bowl of food processor. Mix very well. Place our mixture into a bowl and allow to sit covered in a refrigerator about 1 hour.

Prepare 2 plates – one with a shredded coconut – second with a cocoa powder. From our mixture, create small balls in your hands (deep your hands in the cold water) and touch into one of the toppings.Then leave them to sit in a refrigerator about 1-2 hours.


Herring Fillet in Oil



5 salted matjes herring fillets
1 medium onion, chopped fine
5 bay leaves
4 allspices
10 whole black peppers
rapeseed oil


Wash a herring fillets under cold tap water. Place into a medium bowl and put cold milk to cover herring fillets. Leave in a refrigerator, every 2 hours rinse and put fresh cold milk again. After 4-6 hours (depends on how herring is salted, we need a slightly salty) rinse under cold water and wipe with a paper towel.

Cut herring fillets crosswise into 3/4-inch pieces and put into a jar together with chopped onion and species, then pour oil over herring to cover them. Turn off the jar and let them sit in the refrigerator about 24 hours. You can keep our herring in the refrigerator up to several days.






6 oz unsalted butter or margarine
2 cups all-purpose flour
3 eggs yolks
1/2 cup sugar
1 1/2 teaspoon baking powder

Cheese Filling:

35 oz farmer cheese (mashed or ground)
3/4 cup milk
1 cup sugar
1/2 cup oil
2 eggs
4 eggs yolks
2 teaspoons vanilla pure extract
16 oz  Peach Slices in 100% Real Fruit Juice (optional)
2 heaped tablespoons potato starch
0.7 oz vanilla sugar

On the top:

3 eggs white
1/2 cup sugar
1 tablespoon fresh squeezed lemon juice



Mix the flour with a baking powder. Add egg yolks, butter, sugar, then combine together. Knead until the dough forms into a ball. Place the dough on prepared a baking pan size 13 in x 9 in (lined with baking paper), carefully shape the bottom of the cake.


Whip eggs with sugar. Add ground cheese, sugar, oil, extract, potato starch, vanilla sugar. Mix well. At the end add cold milk and chopped peaches (drain without juice). The filling is rare but it has to be. Place filling into a prepared dough.

Bake at 356 ° F for about 50 minutes.

Top of the cake:

Beat egg whites until soft peaks form and carefully mix with lemon juice.

After 50 minutes, place beaten egg white on the baked cake and bake additional 15 -20 minutes until golden white.

After baking oven set aside lightly, wait to cool and then remove the cheesecake.

We can cut only when it is completely cold.


Chocolate & Vanilla Tapioca Pudding



1/2 cup small pearl tapioca
3 cups coconut milk
1/2 cup sugar
2 egg yolks
1 teaspoon pure vanilla extract or 1 fresh vanilla bean
1 pinch salt
1 tablespoon cacao powder
strawberry, blueberry


Place tapioca in a bowl along with the water, cover, and let the pearl soak at room temperature for 1 hour (if needed). Drain water from tapioca.

Heat the coconut milk, pearl tapioca, salt and vanilla bean (split and scraped) to a slow simmer in a heavy pot and cook for  25 minutes or more until the tapioca is completely translucent, stirring frequently. Turn heat off.

Meanwhile in a bowl, whisk together the egg yolks and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then turn the low heat on, add mixture back into the remaining tapioca.Bring the pudding to a gentle simmer over medium-low heat, cook for an additional 5- 10 minutes until the mixture thickens, stirring constantly. Place the half of the pudding in a bowl and cover the surface with plastic wrap. To the second half of the pudding add 1 tablespoon of cacao, then mix well and cook 2-3 minutes more. Place the chocolate pudding in another bowl too and cover the surface with plastic wrap.(If you want to create a marble effect, add chocolate tapioca pudding into the same bowl and cover). Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

Serve in a jar or tall glass layer of the chocolate tapioca pudding, then layer of the vanilla tapioca pudding and again chocolate tapioca pudding. Garnish with diced strawberry and blueberry.


Rainbow Trout with Tomato Sauce



2 Whole Rainbow Boned Trout 
2-3 oz.  100% natural tomato paste 
2 cups water
3 bay leaves
2 all species
4-6 whole black pepper
1 tablespoon rapeseed oil
1 medium onion
1 teaspoon bear’s garlic
all-purposes flour
salt, pepper, sugar


Prepare Trout fillet with skin, then cut into 3 inches long pieces. Season with salt and fresh ground pepper both sides just before frying. Deep them into flour. Place trout flesh into an oiled pan (skin down) and fry on medium heat about 2-3 minutes per side. Place fried fish on paper towel and allow them to cool.

Slice the onion. Heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add onion, after 5 minutes add 2 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 10 minutes until onion will be soft. Combine 1/4 cup of water with tomato paste and add to cooking onions and simmer, until thickened, about 10 minutes, stirring occasionally.Season with salt, fresh ground pepper and sugar. Place the first layer of fish in a deep dish and cover them with our tomato sauce, then place the second layers of fish and cover again with rest of the sauce. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. Serve our fish with tomato sauce as cold. Also, you can use any fish which you wish.


Fettuccine with Farmer Cheese, Bacon & Sundried Tomatoes



16 oz cooked Fettuccine
6 oz. farmer cheese
12 oz smoked bacon
4 oz Sun-dried tomato
salt, fresh ground pepper


Cook the Fettuccine according to direction on a product box. Drain well. Important: Don’t pour cold water onto noodles, just place the Fettuccine back into a pot.

Meanwhile, cut a bacon into small pieces. Place the bacon into a medium skillet and cook for 8-10 minutes over medium heat until golden brown and crispy. Chop a sun-dried tomato and place them into a small skillet with heated oil from sun-dried tomato. Saute for 2-3 minutes, stirring often.  Add crispy bacon, crumbled farmer cheese and sauteed sun-dried tomato into the hot fettuccine. Season with salt and pepper. Mix well and place on a plate.