A tasty and easy snack, that can be made using scraps scavenged in the kitchen. You can use almost anything - these ingredients aren't absolute and vary greatly across the UK. The only necessities are cheese and toast.

Ingredients:
- Two slices of bread, toasted. I prefer sourdough bread, but most people use plain toast.
- 3 oz (85 g) Grated Cheddar or Lancashire cheese
- 1 tbs beer or ale*
- 2 thin tomato slices
- 1/2 oz butter or butter substitute
- Dash of Worcestershire sauce
- A bit of salt and pepper
- If available, a small amount of roasted garlic is very tasty as well and can be added to the cheese mixture.

Instructions:
In a pan on low heat, heat beer or ale, but don't boil it.  Mix in butter, Worcestershire sauce, a dash of salt and pepper, and cheese. Heat until cheese is melted and has blended together with other ingredients.
Take lightly toasted bread and lay it out on a few pieces of foil or a metal sheet. Pour 1/4 of cheese-ale mixture onto each slice, then put tomato over the mixture, then use the rest of the mixture to cover the tomato.
Put under grill* on high and cook until toast is brown and cheese is bubbling.

*1 - Milk can be used if beer or ale is not available or you're too young to handle it legally.
*2 - Americans refer to this as a broiler - it is a setting in the oven. It is not the thing you have outdoor that cooks food over coals.

Simple Pasta w/ Creme Sauce
[serves three in my house, one or two if you have one of those 'bottomless-pit' people. scale up or down as you see fit.]
Ingredients:
- 1/2 lb pasta, the kind from the box, not the refrigerator.
- 1 half-quart of half-and-half (half cream)
- 2-3 rashers of bacon, chopped into small pieces
- 1/4 cup parmesan cheese
- handful of frozen peas
- 1-2 tablespoons salted butter (to taste, really. I prefer on the lesser side, some prefer more.)

Method:
1. Start water (I hope you know how to do this).
2. In a large pan, pour creme into pan and set on low. Throw in butter and let it melt. Stir - if you don't stir, the sauce will get lumpy.
3. Grab a handful of peas, put them into the creme and make sure they're thawed. Add bacon at any time.
4. Wait for your pasta to cook, and when it's done, drain it.
5. Put in parmesan cheese, and keep stirring.
6. Stir in pasta into the pan with the sauce, turn heat off, and let pasta sit in sauce for a minute. Then put in serving bowl, cut your fresh bread, and you're done!

Golubtsy

Ingridience:
Head of Cabbage (1)
Rice (depends on the amount of people)
Carrots
Chop Tomatoes (can or fresh)
Mince meat (any meat)
Spices to liking (salt and pepper)

Method: Boil the whole head of cabbage in a salt water during 20 minutes. Then
peel off the leaves accurately. Boil rice in a salt water until it is
almost ready. Grate carrots and chop tomatoes. Mix rice with minced
meat and carrots and tomatoes. Don''t forget about salt and pepper. Put
each leaf the inner side up. Place one tablespoon of prepared meat
stuffing in the centre of each leaf. Roll leaves, covering stuffing
from sides like an envelope. Put stuffed cabbage leaves with seam
down close to each other on a frying pan. Add two tablespoons of
tomato sauce or ketchup to 0,5 litre of water or broth. Add it,
covering the bottom of the pan. Spread butter on top of each piece.
Heat oven to 140 degrees Celsius (250 degrees Fahrenheit). Bake
golubtsy for an hour. Served with seam down, in a deep plate.
Garnished with sour cream or sauce in which golubtsy were cooked. Servings: 2-3

If you don''t eat meat, you can put more rice and more vegetables.
Anyway it will be tasty.    

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Me no play, me no play!!!
yes yes?

Rassolnyk

Ingredients:
400 g beef
1 small beef kidney
300 g marinated cucumbers
1 large onion
1 carrot
parsley
2 tbsp oil
300 g potatoes
50 g tomato paste
100 g sour cream
1 tbsp flour
2 cloves garlic

Method:
Several hours before cooking cut the kidney into two halves and put into large amount of cool water. Change the water often. Then pour hot water onto it. Boil it several times, removing water, and pouring new hot water again. Then wash the kidney in warm water and boil it together with meat, having poured cool water onto it.

Chop the onion, carrots, and cucumbers. Put them into a big pot, add oil, pour some stock, cover with a lid and simmer until ready (the ingredients must become soft).

Put the flour and tomato paste onto the frying pan and fry them together for a while. Strain the stock and put it with the stewed ingredients (onions, carrots and cucumbers) into a pot. Add potatoes cut into small pieces, the tomato paste fried with the flour, and the kidney and meat cut into pieces. Boil it. The rozsolnyk is ready when potatoes get soft. Put the chopped parsley and crushed garlic into it.

When serving put some sour cream into a plate

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Me no play, me no play!!!
yes yes?

Shuba (salad)

Ingredients:

2 thick salted herrings
5 potatoes
4 carrots
3 beets
1 small red onion, finely chopped
4 eggs, finely chopped
1 1/2 cup mayonnaise
Parsley and dill

Method:
Boil vegetables until they are ready (you can boil vegetables in 1 pan). Boil eggs hard.
Peel skin from herrings, cut them along the spine. Take all bones away. Cut herring meat into very little pieces and always check for bones.
Grind potatoes, carrots, eggs, and beets. Take a large dish.
Place a layer of potatoes whole portion. Then spread mayonnaise evenly (thin layer). Use a fork to plane the layers. Then layer of beets 1/2 of portion, then layer of carrots 1/2 of portion, then chopped onion 1/2 of portion and finally - herring meat.
Then 2 layers backwards: onion, carrots. Place a layer of 3 chopped eggs, and then beets.
On top pour remaining mayonnaise.
Add 1 more layer of 1 chopped egg to make the dish beautiful and decorate with chopped parsley and dill.
Let it soaked at least overnight.
This herring salad must look like a cake.
It is a very colorful and tasty appetizer...


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Me no play, me no play!!!
yes yes?

Berry Kissel(equivalent to jelly)

Ingridients:
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
5 cups blackberries
4 cups raspberries
1/2 teaspoon fresh lemon juice, or to taste

Method:
Whisk in sugar, cornstarch, and salt until combined well. In a saucepan simmer water and 1/8 cup each type of berry 2 minutes. Drain mixture in a sieve set over a bowl, reserving liquid. Transfer cooked berries to a large bowl and stir in remaining fresh berries.

Gradually whisk reserved hot liquid into sugar mixture until smooth. Transfer mixture to pan. Bring mixture to a boil, whisking, and simmer, whisking, 3 minutes. Immediately pour mixture through sieve into berriesand stir until combined well. Stir in lemon juice. Chill kissel, covered, at least 2 hours, or until cold.

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Me no play, me no play!!!
yes yes?

Russian Traditional Meals

Chebureki

Ingredients:
4 cups white flour
1 cup water
1 egg, slightly beaten
2 tablespoons salted butter
a half spoonful of salt
filling

Method:
In a large pot, bring the water to a boil, adding the butter and salt and stirring until melted. Quickly mix in about a half cup of the flour and stir until smooth. Add the egg and the remaining flour, using more flour as necessary to make a not-too-stiff dough, and knead until soft and even. Let rest in a covered bowl at room temperature for one hour.

Meanwhile, prepare the filling by taking several handfuls of fresh mushrooms, trimming the ends and slicing thinly, and frying gently in butter with the addition of some finely chopped Spanish onion. When softened, season to taste with salt, black pepper and some chopped mixed greens consisting of flat-leaf parsley, coriander and celery leaves. Let cool.

To make the chebureki, roll the dough to a thickness of about your little finger. Roll the dough into a thin sheet, cut circles by the back side of the mold. Place a circle into the open mold, add a generous spoonful of the filling in the middle. Close the mold and press a little. One, two, three and chebureki are ready!
When all of the chebureki have been filled, heat some oil and butter in a large pan and fry over medium heat until golden brown.

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Me no play, me no play!!!
yes yes?