Russian Cookbook

1.5 kg eggplanta
2 garlic clove, minced
5 tablespoons olive oil
500 gr fresh ripe tomatoes, peeled and chopped
1 tablespoon lemon juice
1 cup natural yogurt
Salt and pepper to taste

Preheat the oven to 180°C (350°F, Gas 4). Put the eggplants, tomatoes and garlic on an oiled rack over a roasting tin. Bake in the oven for 25-30 minutes, or until soft and leave to cool.

Remove the baked aubergine flesh and puree it with tomatoes and garlic in a food processor until smooth. Add the remaining oil and mix again.

Spoon into a bowl. Stir in lemon juice, yogurt, salt and pepper. Cover and chill for at least 1 hour hours.

Serve with flat breads, pita breads or tosted bread.

250 gr chicken livers
2-3 onions, chopped
4 tablespoons vegetable oil
2 tablespoons butter
3 spring onions, chopped
2 tablespoons fresh dill, chopped
2 hard-boiled eggs, roughly chopped or diced
3 tablespoons mayonnaise
Salt and pepper, to taste

In a small frying pan, melt butter and fry livers until ready, livers must be firm but not dry.

Remove livers to the bowl and set aside.

Add the oil to the frying pan and wait till very hot. Add the onions and fry it until well browned and beginning to crisp, and caramelized around the edges. Add salt and pepper.

Finely hand-chop the livers, use a round-bladed knife. Place it a bowl and mix in the fried onions, oil, onions, eggs, dill and mayonnaise.

Cover and chill the livers for half an hour or until firm.

2 cups cold mashed potatoes
3 tablespoons cheese, Cheddar, grated
2 tablespoons butter
3 tablespoons milk
2 tablespoons spring onions, chopped fine
2 tablespoons fresh dill, chopped fine
2 tablespoons fresh parsley, chopped fine
2 eggs, separated
Salt and pepper, to taste

Preheat the oven to 425°F (220°C) . Generously grease a 12-hole non-stick bun tin, buttering the sections between the indents as well.

In a small pan warm milk and butter to just below boiling point . Mix it thoroughly into the mashed potatoes, together with the cheese, spring onions, dill, parsley, salt and pepper. Mix in the egg yolks and beat thoroughly.

Whisk the egg whites to soft peaks. Mix a tablespoon or two of the whites thoroughly into the potato mixture to loosen it, then fold the rest of the whites through the potato as lightly as you can.

Spoon the mixture into the bun tin and bake in the oven for about 15 minutes, until risen and golden brown. Serve hot.