Fish with Vegetables



3 Whole Rainbow Boned Trout 
4 large carrots
3 medium parsley root
5 oz. celery root
6-7 oz.  100% natural tomato paste 
3 bay leaves
3 all species
8 whole black pepper
3 tablespoons rapeseed oil
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.

Wash, peel and shred all the vegetables. Heat the 3 tablespoons rapeseed oil in a large skillet (wok or pot) over medium heat. Add all the vegetables, after 5 minutes add 4 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 20 minutes. Combine 1/4 cup of water with tomato paste and add to the vegetables and simmer another 10 minutes.Season with salt, fresh ground pepper and sugar (if needed). Place the first layer of fish in a deep dish and cover them with our vegetables, then place the second layers of fish and cover again with rest of the vegetables. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. I prefer to serve our fish with vegetables as cold but we can serve as hot too. Also, you can use any fish which you wish.


Christmas Sugar Cookies



8 cups all -purpose flour
1 1/4 cup sugar
7 oz.  unsalted  margarine
3.5 oz. lard or add more margarine
0.7 oz ammonia 
eggs (4whole and 2 yolks)
1/2 cup milk
brown raw sugar


Chop first a flour, sugar, margarine, lard, then eggs. Place ammonia into a large pot and pour in boiling milk, then add this mixture to our dough. Knead until the dough forms into a ball (long enough to be soft and flexible).

Divide the dough into 3-4 parts. Roll out one part at a time of the dough to a thickness of 5 mm (not thinner),  cut out different shapes of cookies. Before baking spread one side of the cookie with the little beaten white eggs and touch in raw brown sugar.

Arrange them on a baking tray lined with baking paper in small increments. Bake at 392 ° F for about 20 minutes, until golden brown. Remove, let them cool off, on a cooling rack.


Holiday Cabbage Rolls



2 1/4 cups milk
1/2 oz Dry yeast
7 cups all-purpose flour
2 1/8 oz unsalted margarine or butter
2 tablespoon oil
5 eggs yolks
1/4 cup sugar
1 vanilla sugar (0.53oz)


40 oz sauerkraut
25 oz Polish Kielbasa (sausage)
1 medium onion
1 tablespoon coconut oil

On the top:

2.5 oz butter – melted
poppy seeds


In a small pot, melt a margarine and cool off. Mix flour with dry yeast, vanilla sugar and sugar. Add slightly cold milk and eggs yolks, and mix.  At the end of kneading add the cold melted margarine. Knead until the dough forms into a ball (long enough to be soft and flexible).If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional milk, 1 tablespoon at a time.
Place it in a lightly floured bowl, cover the bowl with a linen towel and let rise in a warm area until doubled in size, about 1 hour.


If sauerkraut is too sour, wash the sauerkraut under running water.Then add sauerkraut to a larger pot, add water to cover the sauerkraut. Bring to a boil and cook covered over medium heat for 40 minutes or more, until tender. Drain, cool, squeeze out the water thoroughly and cut into small pieces (sometimes cabbage is finely shredded and does not need to be additionally cut).

Chop the onion and dice kielbasa into small pieces. Heat the 1 tablespoon coconut oil in a large skillet over medium heat. Add the onion and cook, stirring, about 1 minute. Add kielbasa and fry together until kielbasa will be golden brown, about 5 minutes.Then in a large pot combine together sauerkraut with kielbasa and onion. Season with salt and pepper and mix well.

This can be done the day before and refrigerate, covered.

Grab the small piece of the dough, flatten each piece first in hands, then add 1 tablespoon filling in the center of each circle. Fold the circle in half over the filling and pinch together the edges to seal. After, roll around in hands to create a ball. Transfer each one onto a nonstick baking sheet or baking tray lined with baking paper. Repeat until remaining dough is used. Cover the tray with a linen towel and let rise in a warm area until doubled in size, about 30 minutes.

Before baking spread with melted butter, sprinkle with poppy seeds.

Bake for about  20 minutes in a preheated oven at 395 ° F, until golden brown. Remove, spread with melted butter or oil, then let them cool on a baking rack.

It makes around 50 balls.


Gingerbread Cookies



8 cups all-purpose flour
4 egg yolks
2 teaspoons ammonium 
1 teaspoon baking powder or baking soda
gingerbread seasoning (80g- 2.8oz)
3/4 cup honey
3/4 sugar
9 oz butter
3 tablespoons unsweetened  cocoa
1 tablespoon coffee
2 – 3 tablespoons sour cream
4 tablespoons milk


In a pot, combine together a honey, sugar, butter, cocoa, coffee and gingerbread seasoning, dissolved (simmer about 2 minutes then allow to cool off). Meanwhile, 2 teaspoons ammonium dissolve in 4 tablespoons of a little warm milk. Then, combine the flour with baking powder. Add yolks, the mixtures and sour cream. Knead until the dough forms into a ball but not too long. If the dough is too dry, add additional sour cream. Cover the ball with plastic wrap and let set in the refrigerator, about few hours (I’m always leaving for overnight).

After this time, divide the dough into 3-4 parts. Roll out one part at a time of the dough to a thickness of 4 mm (not thinner), sprinkle a pastry board with a small amount of flour – just enough so the dough would not stick to the pastry board.

Cut out different shapes of gingerbread. Arrange them on a baking tray lined with baking paper in small increments. Bake at 356 ° F for about 8 – 10 minutes (time of cooking depends on the size gingerbread, smaller bake even less). Remove, let them cool off, on a cooling rack. Freely decorate.

Powdered Sugar Icing:

In a medium bowl, stir 1 cup of sugar powdered and 2-3 tablespoons freshly squeezed lemon juice or just hot water. Whip the back of a tablespoon to obtain a smooth icing glaze. If the icing is too thick – add more juice or water if too rare – more sugar powdered.

Now, drizzle on our gingerbreads and sprinkle with chopped nuts, raisins or sprinkles.

Note: Place cookies in jars or other containers sealed to keep them soft. You can keep them for a few weeks. If gingerbread cookies got hard you can add orange or/and apple skin (into jars/containers) in order to make them become soft again.