Russian Cookbook

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.

150 gr. fresh mushrooms, in 3-5 mm slices
1 tablespoon grated onion
1 cup water
1 tablespoon lemon juice
4 tablespoons sour cream double cream
1 teaspoon fresh dill, chopped

In enamel, glass or stainless-steel saucepan, bring the water and lemon juice to a boil. Add the sliced mushrooms and cover the pan. Reduce the heat and simmer gently for 2 to 3 minutes.

Remove from the heat and drain the mushrooms.

Combine the sour cream, grated onion, salt, pepper and dill.

Add the mushrooms and toss lightly in the dressing until they are well coated.