Ingredients:

• 8 piece puff pastry (about 3″ x 3″)
• 1lb lamb meat (lean; diced)
• 1 tablespoon olive oil
• 1 cup peas (canned or frozen is fine)
• 1 carrot (diced to pea size)
• 1 teaspoon dried thyme
• 1 teaspoon blackpepper
• a pinch of salt
• 1/2 cup finely chopped dill
• 1 egg yolk
• black seeds

Recipe:

1. Preheat the oven to 400ºF.
2. Heat the oil on medium heat. Add the meat to the pan and sautee well. Reduce the heat to low and let it cook covered until it absorbs all the juice.
3. Add the carrots to the pan and sautee 2-3 minutes on medium heat.
4. Add the salt, blackpepper, tyhme, and dill.
5. Finally, add the peas to the mixture and cook until the peas are warmed thoroughly. Turn of the heat and let the mixture cool down.
6. Meanwhile take the puff pastries out of the freezer and let them defrost.
7. Place about 2 tablespoons of the mixture in the middle of each puff pastry. Bring for corners of each puff pastry together and pinch the edges to seal. Place them on a cookie sheet.
8. Brush them with the egg yolk and sprinkle with the black seeds. Bake for about 15-20 minutes until golden brown. Serve while they are still warm.

Ingredients:

• 4 tablespoons mayonnaise
• 4 medium size potatoes (boiled; diced)
• 1 carrot (boiled; diced to pea size)
• 1/2 cup peas (boiled(
• 2 cucumber pickle (diced to pea size)
• pinch of salt
• pinch of blackpepper

Recipe:

Mix all the ingredients together. Adjust the amount of mayonnaise and spices to taste. If desired, use canned or frozen peas. Drain the canned peas well. If using frozen peas, you only need to cook them for 3-4 minutes in boiling water. You can add boiled eggs or salami for a richer taste.

Ingredients (serves 4):

• 4 cups fresh pumpkin puree
  
• 2 cups chicken broth
• 1 tart apple (peeled and chopped)
• 1 medium onion (chopped)
• 1 tablespoon lemon juice
• 1 teaspoon minced fresh gingerroot
• pinch of salt
• pinch of blackpepper

Recipe:

1. Combine all the ingredients except the pumpkin puree. Bring to boil and then let it simmer under the apples are tender, about 15 minutes.
2. Add the pumpkin puree to the soup. Bring to boil and then simmer for an hour.
   
3. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; season with salt and pepper to taste and heat through. Garnish with toasted pumpkin seeds.

Ingredients:

• 10 courgete flowers
  
• 1/2 onion (finely chopped)
• 4 tablespoons olive oil
• 4 tablespoons rice
• 1 teaspoon dried mint
• 1 teaspoon currants
• 1 teaspoon pinenuts
• a pinch of salt
• a pinch of blackpepper

Recipe:

1. Wash the courgette flowers and remove the pistil from inside without bruising the flowers.
2. Sautee the onions and pinenuts with olive oil.
3. Add the washed and drained rice, currants, and spices to the pan.
4. Pour hot water just enough to cover the rice. Cook over low heat until the rice absorbs all the water.
5. Stuff each courgette flower with the rice mixture and fold the tops over to encase the filling,
6. Cover the bottom of a pan with waxed pepper and place the stuffed courgette flowers over the waxed pepper.
7. Sprinkle the stuffed courgette flowers with olive oil and pour hot water upto the half way.
   
8. Cook for 20 minutes over low heat.
9. Once cool down serve with lemon wedges.

Ingredients:

• 2 cups apple cider vinegar
• 2 cups water
• 1/4 cup granulated sugar
• 6 sprigs fresh thyme
• 5 large garlic cloves, thinly sliced
• 2 teaspoons black peppercorns, cracked
• 2 teaspoons red pepper flakes
• Heaping 2 teaspoons salt
• Heaping 2 teaspoons brown mustard seeds
• 1 1/2 pounds small (finger-sized) carrots

Recipe:

1. In a medium saucepan, combine 1 1/2 cups apple cider vinegar, water, sugar, thyme, garlic, black peppercorns, red pepper flakes, salt and mustard seeds. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes, stirring occasionally. Remove the pan from the heat, and let it cool for 5 minutes. Stir in the remaining 1/2 cup vinegar.
2. Wash the carrots and put them in a large, heatproof bowl, and pour the warm brine over them. Cool to room temperature.
3. While the carrots cool, wash 2 quart sized canning jars and their lids in warm, soapy water.
4. When the carrots and brine are cool, distribute the carrots evenly among the jars, arranging them snugly. Divide the brine evenly among the jars. The carrots should be covered completely by the brine. If they are not, add a mixture of 2 parts vinegar and 1 part water to cover.
5. Seal firmly and refrigerate for at least 3 days, or, preferably, a week. Carrots are dense and take time to absorb the brine. Covered and refrigerated, the pickled carrots should last a month or two.