Kasukas, AKA "Fur coat salad"

This is another recipe from my mother-in-law, and another one where, like monkey gland sauce, you shouldn't mind the name. Use only the finest fur coats in your salad. Since it's Estonian, you should probably use bear or fox fur. It gives it a real Baltic taste.

This makes plenty. It's worth the effort, trust me...

2–3 potatoes, boiled and grated
3 large carrots, boiled and grated
2 big apples, grated
5 eggs, hard boiled. After boiling, keep the yolks and the whites separate. Chop the whites up finely.
2–3 pickled herring fillets (I find the German variant to be a bit sweet for my liking, so if you can, use a Baltic brand), finely chopped
1 or 2 smallish onions
400 g beetroot, boiled and grated
300–400 g mayonnaise
300–400 g sour cream

This is a layered salad, but it might be a bit bland, so read to the end of the recipe. The order is as follows:

Grated potato, mayo, herring, sour cream, onion, mayo, egg whites, sour cream, carrot, mayo, apple, sour cream, beetroot, sour cream, in that order. You can leave out one or two layers of mayo or sour cream, but make sure to add one or the other on top.

Add seasoning between some layers, and leave to sit in the fridge overnight. Before serving, crumble the egg yolks over the top. Enjoy.

Mulligatawny soup

I guess this is an Anglo-Indian recipe that came about under the British Raj. It raises some interesting cultural questions, but it also works well as a relatively quick and simple dish. This one is adapted somewhat from the Wanderlust Kitchen's recipe. Good stuff all told.

Ingredients:

1 biggish onion, diced
1 carrot, peeled and diced
1 chilli or to taste, diced
3-4 garlic cloves, minced
2 cm or so ginger, diced
1 biggish or 2 small apples, peeled, cored, diced
1 or 2 400g tins tomatoes, depending on taste
1 tbsp curry powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp Provencal herbs (or thyme)
1/4 tsp cardamon
Pepper to taste
2/3 cup red lentils (uncooked)
1 litre chicken stock
1 can coconut milk
Spring onions and coriander to serve

Cook onion, carrot and chilli for 5 min or until onion is soft. Add garlic, ginger, apples, and tomato and cook for a few minutes, then add spices and mix in. Add lentils and stock, bring to boil and then cook for 30 minutes on low heat. Once done, add coconut milk, heat once more, then serve with spring onions and/or coriander. Add bread of your choice too.

Christmas Mince Pie Recipe

My family has used the same recipe for decades, probably. Lots of fatty goodness, this will make about 4 dozen pies, depending on how thin you roll your pastry.

Christmas Mince Pies

Fruit mince meat

1x large tin pie apples

225g currants

225g sultanas

225g raisins

120g mixed peel

675g sugar

1 tsp mixed spice

1 tsp nutmeg

225g melted butter

Brandy to taste (about 1 wine glass)

Mince all fruit together.  Add sugar. Mix well with melted butter. Add spices and brandy.

Make this a few months in advance and store in the fridge. It should keep for a couple of years, if you keep the jars sealed.

Sugar free mince meat

Instead of adding sugar add sugar substitute.  Melt with butter.

Make fruit mince meat ahead of time. Place in airtight container and keep in fridge.

Pastry

250g margarine/butter

250g Holsum (vegetable fat)

500g flour

1 cup boiling water

Sieve flour.  Cut up butter/Holsum.  Mix well with water.  Will result in a sloppy consistency.  Place in wax proof paper and cool in fridge.

Roll out pastry on floured surface. Using a glass cut out pie “bottoms” and place in cookie baking tray; place teaspoon of mince meat on top of “bottom.  Use a slightly smaller glass to cut out “tops”; brush underneath with water and place on top of mince meat.  Seal edges.  Use a sharp knife to make 2 small vents in the top.

Cooking

Bake at 220° for 15 – 18 minutes in a pre-heated oven. Watch carefully – don’t overcook.