Wash and cut up the mushrooms. Sauté finely chopped onion in butter until it is golden brown. Add mushrooms and crushed caraway seeds. Roast on low heat for about 5-10 minutes. Sprinkle with flour and mix briefly. Pour milk and bring to a boil, stirring constantly. Let it cook for 5 minutes and add cream to soften the sauce. Season with salt and pepper.
Cut up peeled potatoes and cook in salted water until soft. Partially drain the water, keep a little on the bottom of the pot (about 2 cm).
Mash the potatoes and add flour to them and mix. Cover the pot and let it sit for 5 minutes. Then mix until you get smooth consistency. Preheat skillet with oil and fry the pancakes on both sides.
Serve with the sauce.
Beat softened butter with farmers cheese. Add salt and pepper, mix in freshly grated horseradish and a handful of chopped green herbs. Soften with heavy cream.
Homemade farmers cheese made with buttermilk or kefir.
Pour buttermilk into a baking dish and bake slowly in a preheated oven at 250 °F for 1 1/2 hours. When it cools down, use a cheese cloth to drain the cheese. Drain more for harder consistency and less for softer.
Cook beef cut up in slices (cooks faster) in water seasoned with salt or use beef broth. Pour milk in a cup and add arrowroot starch (start with 1tbs). Mix and add to boiling beef broth. Keep mixing it until you get the thicker consistency of sauce. If not thick enough, add more arrowroot. Add heavy cream, vinegar to taste, cut up fresh dill and mix in 4 eggs.
Cut up peeled sweet potatoes into thin slices and place in a baking dish. Pour the cream mixture over the potatoes and cover with foil. Bake in the oven until soft. You can add grated cheese (or cinnamon) and bake uncovered for another 5 minutes.
Put the chocolate and butter in a bowl and dissolve together, either in the microwave or in a water bath (boil water in a pot and place the bowl of chocolate and butter in it until they dissolve). Mix thoroughly and allow to cool with occasional stirring.
Take 5 tablespoons of powdered sugar and set aside.
Whip the rest of the sugar together with the yolks.
Mix the flour, baking powder, soda, and salt.
Mix the egg whites and the rest of the sugar, and whip them until soft peaks form.
Pour chilled chocolate into the yolk mousse and mix well. Then add ground nuts and flour. Finally, mix bit by bit of the egg whites into the mixture.
Pour the dough into the greased baking mold (butter it and sprinkle with flour). Bake in a preheated oven at 350F for about 35-40 minutes.
Place the chocolate in a bowl and pour hot heavy cream in. Mix thoroughly with a fork.
With occasional stirring, let the icing cool down.
Pour the icing over the chocolate bread and garnish with chopped nuts.
Put oil in a blender and keep adding the spinach until it has been mixed thoroughly.
In a larger bowl mix eggs, buttermilk, sugar and add the spinach mixed with oil. Finally, sift the flour (mixed with baking soda and salt) into the mix and blend everything nice and smooth.
Pour the dough into a 20 cm round mold, line the bottom with baking paper and bake at 350 F for about 45-50 minutes (test with a skewer to see if it is done).
Let the cake cool down, cut off the top and save it on the side for later.
Whip 100 ml heavy cream with 250 g of mascarpone, 10 g of vanilla sugar and 40 g of powdered sugar. First slowly, for about a minute and then whip using the highest speed for about 2 minutes. Slow down the blender again and mix in 125 g of Farmer cheese (adding it by spoons).
Put the frosting on the cooled cake.
Crumble the cut off top of the cake and sprinkle the crumbs over the frosting.