Salt And Pepper — to taste….

1 Pinch Allspice….

1 Medium Bay Leaf….

1 Large Onion — finely chopped….

1/2 Cup Olive Oil….

1/4 Cup Flour….

Sour Cream….

Vinegar….

Add potatoes, salt, pepper, allspice and bay leaf to pot and cover with water. Bring to a boil and simmer until tender. Sauté onion in oil until light brown. Add flour and make a light brown roux. Dilute with a bit of water from the potatoes. Simmer until you obtain a thick sauce. Add a little sour cream, vinegar to taste and the potatoes. Stir and serve.

Salt And Pepper — to taste….

Caraway Seed — to taste….

2 Tablespoons Olive Oil….

1 Large Onion — finely chopped….

2 Cups Stock….

14 Ounces Sauerkraut….

1/2 Cup Sour Cream….

4 Tablespoons Flour….

1 Tablespoon Paprika….

2 Cloves Garlic — finely chopped….

Season meat with salt, pepper and caraway. Sauté onion in oil until well browned, add meat and fry until well browned. Add stock and simmer for 10 minutes. Add sauerkraut and simmer for 5 minutes. Make a roux using the flour and a bit more oil. Dilute with cream, whisk well and bring to just short of a boil. Add paprika and stir. Add cream mixture to pork. Sprinkle with raw garlic and serve.

serves 4

1/2 Cup Powdered Sugar….

6 Large Eggs….

Lemon Juice….

1 Cup Flour….

1 Cup Ground Almonds….

1 Tablespoon Cocoa….

1 Tablespoon Baking Soda….

Nonstick Spray….

Flour — for dusting….

Raspberry Jam….

Icing….

2 Tablespoons Boiling Water….

2 Tablespoons Raspberry Puree….

2 1/2 Cups Powdered Sugar

Cream together honey, sugar and egg yolks. Stir in lemon juice. Add almonds, flour, cocoa and soda. Beat egg whites to stiff peaks and fold into the mixture. Put mixture into greased and floured cake pan. Bake in 300 degree oven until toothpick comes out clean. Allow to cool. Cut in half lengthwise and spread jam over the bottom half. Place other half on top. Make icing by combining ingredients and stir until it thickens. Spread icing over the top and serve…..

Serves 4