4 sliced, boiled potatoes
1/4 cup butter
5 eggs
1/2 cup sour cream
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Tum out onto heated platter and shower with the chopped dill.
4 large baking potatoes
200 gr fresh mushrooms, chopped
1 onion, finely chopped
100 gr butter
1 egg
2 teaspoons dill
1 cup sour cream
4 tablespoons cheese, grated
1/2 cup buttered bread crumbs
Bake potatoes at 375°F (190°C) for 45 minutes, or until potatoes are tender, when pierced through with a folk. Slice lengthwise, scoop out and mash the pulp.
Lightly sate the mushrooms and onion in butter, then combine with the mashed potato centers, the egg, parsley and cream. Blend well, then return to the potato shells.
Generously top with the sour cream and garnish with the grated cheese and bread crumbs.
1 large eggplant, peeled and sliced into 1/3 inch rounds
3 large tomatoes, thinly sliced
1 large capsicum, cored, seeded and cut into rings
2 onions, thinly sliced into rings
2 medium carrots, chopped
5 clove garlic, minced
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
1/4 cap oil
Salt and pepper, to taste
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Layer the eggplant, capsicum, tomatoes, carrot and onion in the dish.
Bake for 45 minutes until the top is nicely browned or until tender and soft.
Mix in garlic , add salt and pepper; and bake for further 5 minutes.
Serve slightly warm or cold, garnished with fresh dill and parsley.