CHICKEN SOUP WITH NOODLES
1/ 3 chicken, soup vegetables (carrots, onions, paprika, tomatoes),
salt, nutmeg, pepper, 1 bunch of parsley, 1 egg, 200 g flour

To give the soup a nice colour, simmer the chicken with the soup vegetables over a moderate heat. For the noodles: roll out some pasta dough, cut it into small squares and let it dry for a while. Stir the noodles into the soup and cook thoroughly. Trim with finely chopped parsley to finish the dish.

ROAST CHICKEN
1 chicken (1.5 to 2 kg), powdered paprika, salt, 1 tsp pepper, clear stock to pour on

Wash, salt and season the chicken, place it in a roasting pan and put it in the oven. Pre-heat the oven to between 180 and 200°C. (If the chicken is quite old, pre-cook it for 20 minutes to soften the meat.)

BUCKWHEAT PORRIDGE (MILLET PORRIDGE)
Ą l buckwheat, 1 soup-spoon of lard, 1 onion, salt, pepper, ˝ to ? l water

Sort the buckwheat and wash it thoroughly. Chop the onion finely and fry it in the lard until it is golden brown. Add the buckwheat, season with salt and pepper and fill up with warm water (2.5 to 3 times the quantity of water). Allow to boil up and simmer until ready over a gentle heat. Do not stir the porridge. You can also use millet instead of buckwheat.

CUCUMBER SALAD WITH PUMPKIN SEED OIL
700 g cucumbers, 100 g onions, oil, vinegar, salt

Peel the cucumbers and chop them into thin slices. Add some salt and the onion rings. After 10 minutes, press out the juice, dress with oil and vinegar and decorate with unpeeled cucumbers.

CAKE WITH TURNIPS OR PUMPKIN;BIBA
400 g flour, 30 g yeast, salt, 100 g fat, 50 cl milk, 2 eggs, 40 cl sour cream
Filling: 1500 g turnips, salt, 80 g fat

Sift the flour and prepare a leavening mixture with the yeast. Knead a dough with the leavening mixture, the flour, salt and fat, and leave it to rise in a warm place. Then roll out the dough to a thickness of about 1 cm and place it on a greased backing tray, line it with the filling and place it in a pre-heated oven (medium temperature setting). Just before it is completely baked, coat the cake with the mixture of sour cream and eggs, brown it in the oven, cut into mouthful-sized pieces and serve.
Filling: peel, slice and salt the turnips and leave them to steep. Then press the water out and brown the turnips in the fat.
Biba: Use apples for the filling instead of turnips.