This presentation comes from "The Wedding" as part of the Comenius project "Water4Europe"

1. Shortbread dough:
• 20 grams of flour
• 5 grams of sugar
• 1 egg
• 10 grams of margarine
• pinch of salt
Filling:
• 1 kg of cottage cheese
• 9 eggs
• 3/4 butter
• 1.5 cups of sugar
• vanilla sugar
• 3 tablespoons of flour
Add sugar to the flour, egg, margarine and salt.
Quickly knead dough. Shape into a ball, wrap in foil
and put for 30 minutes in the refrigerator.
Melt the butter and cool to room temperature.
Whip egg yolks with sugar and vanillin sugar, mix
with melted butter and cheese. Beat the whites with
a pinch of salt to stiff foam.Add flour and baking
powder, mix.
Roll out the dough. Put dough into the bottom and
sides of baking pan, cover with cheese.
Bake for about 1 hour at a temperature of 180-200
degrees. After cooling off, sprinkle with powdered
sugar.

2. Dough:
• 3 cups of flour
• 1 teaspoon of baking powder
• 1 cup of sugar
• 1 vanilla sugar
• 250 g of cold butter
• 4 eggs
Apples:
• 2 kg of apples
• 12 teaspoons of sugar
• 1 vanilla sugar
• 5 to 10 grams of raisins
• 1 teaspoon of cinnamon
Peel the apples, cut into small pieces and together
with the sugar and vanillin sugar fry lightl. Add raisins
and cinnamon.
Add flour, baking powder, 3/4 cup sugar, vanilla sugar
and butter. Chop with a knife. Add 3 egg yolks and 1
whole egg. Knead the dough quickly and divided into
two parts. Wrap in foil and put in the fridge for an
hour.
Rolled one part of the dough rolled out and put into a
rectangular baking pan. Refrigerate.
Holip beat 3 egg nolites, gradually adding ¼ cup of
sugar untill it is stiff and glossy.
Take the baking pan with dough out of refridgeraber,
put the apples on it. Cover with whipped whites. On
the top put the second part of rolled out dough.
Warm up the oven to 175 degrees. Put into the oven
and bake for one hour. After baking, sprinkle with
powdered sugar.

3. • 3-4 beetroots
• 1.3 liters of water
• 2 bay leaves
• 2 teaspoons of marjoran
• 1 teaspoon of pepper
• 2 balls of allspice (optional)
• 1 cube of vegetable (chicken soup in the
ankle or the like)
• salt
• 1 teaspoon of sugar
• 1 tablespoon of lemon juice
Slice the beetroots into small pieces.
Put into the pot, season and cook for about
30 minutes.

4. • 1 kg of cabbage
• 30 grams of sausage
• 1 onion
• 4 tablespoons of tomato paste
• Oil for frying
• Salt
• pepper
• sugar
Cut cabbage and put it into the pot
Saute sausage and onions. Then put into the pot
witch cabbage.
Season dish with salt, pepper, sugar and tomato
puree.

5. • 3 cups of flour
• pinch of salt
• 1 cup of water
Classic dough for dumplings
In its simplest form a flour combined with water
with a little salt. It is well to form it by hand, it
should be flexible and to be rolled out thinly.
Filling (cabbage with mushrooms)
Pickled cabbage cooked in a pan with a bit of
onion and oil. At the end of cooking add dried
forest mushrooms.

6. • 5 fillets of herring
• 3 bay leaves
• 4 grains of allspice
• olive oil
• black pepper
• onion
• lemon
Soak herring in cold water, changing the water
three times. Cut each fillet into 4 - 5 pieces.
Place the pieces of herring in a jar with allspice
and bay leaves. Pour olive oil, add pepper and
leave refridgerated for 3 - 4 days.
Serve with chopped onions and drizzled with
lemon juice.

7. • 1 kg trout
• 150 g carrots
• 1/4 celery
• 2 leeks
• 1 parsley
• 2 bay leaves
• 5 grains of pepper
• 5 grains of allspice
• 4-5 tablespoons gelatin
Cut fish into slices. Put the vegetables into the
pot, add the spices and pour one liter of water.
Cook slowly for 30 minutes. Add salt and cook for
10 minutes. Put the slices of trout and cook for
about 10 minutes over very low heat. Remove the
fish and vegetables. Add gelatin.
Place the pieces of trout, add the peas, cooked
carrots and pour aspic.Let it to harden.