DEEP FRIED DOUGH
Crumble one cube of fresh yeast into a decilitre of warm water, add a teaspoon of sugar and a teaspoon of flour. Leave in warm to rise. Put half a kilo of flour into a wider bowl and make an indentation in the middle. Put a decilitre of warm water, a tablespoon of olive, and two pinches of salt into the indentation. Add the risen yeast. Mix everything together and knead dough with your hands. Leave one hour in warm to rise. When the dough has risen, tear pieces off and form into small round and flat buns. Fry them in a deep pan in hot olive oil. They take 1-2 minutes per side. When fried, sprinkle with sugar.
DRIED OCTOPUS WITH EGGS
Open the octopus and clean everything from the head. Dry it in the north-eastern wind (bura) for five or six days.
Beat the tentacles with a mallet to tenderize them a bit. Cut them up into small pieces, 1-2 centimetres. In a deeper pan, add olive oil to cover the bottom. Chop a mid-sized onion and two garlic cloves, put into the oil. When the onion is golden, add the octopus and fry for about ten minutes on all sides. Add about a teaspoon of minced parsley and a bit of pepper. (You can also add a teaspoon of Vegeta.) Add salt if needed but you probably won't because the octopus is dried and salty. Finally, add four or five scrambled eggs and finish cooking.
DRIED HAKE BRODETTO WITH POTATOES
Open the hakes, clean them and pull the spine out. Dry them in the north-eastern wind (bura) for five or six days. In a mid-sized casserole, pour olive oil to cover the bottom. Add two mid-sized finely chopped onions and 2-3 minced garlic cloves, half a kilo of hake cut into slices (3-4 centimetres wide), 2-3 mid-sized sliced potatoes. Add a bit of pepper, a bit of mild paprika, 2 teaspoons of Vegeta if it's to your taste, salt if needed, parsley, a tablespoon of red wine vinegar, and finally half a tablespoon of tomato paste. Stir everything well with a wooden spoon and add water to cover everything. When the brodetto boils on medium high heat, cook for five minutes, then lower the heat to medium low and cook for about half an hour.
JEZERA GREEN CAKE
Crumble a cube of fresh yeast into a glass of warm water, add a teaspoon of flour and a teaspoon of sugar. Mix and leave in warm to rise. Put a kilo of flour into a wider bowl. Make an indentation in the middle of the flour and pour the risen yeast, 2-3 pinches of salt, and a tablespoon of olive oil into it. Knead the dough with your hands. Add more warm water if needed. Leave dough to rise for half an hour. Divide the risen dough into two and stretch each piece on the table (sprinkle flour on the table) to the size of the baking tin and 1.5-2 centimetres thick. Put one part into the baking tin greased with olive oil. The filling consists of 3 or 4 grated apples, a handful of raisins, 2-3 minced bunches of chard, a handful of chopped walnuts, three handfuls of sugar, 1 decilitre of olive oil, a bit of nita, minced parsley and sand leek (or any other wild onions). Mix the filling in a bowl and fill the dough already in the baking tin. Cover it with the other piece of stretched dough. Fold the edges of the upper and lower piece together. Bake it in the oven at 180°C for half an hour. It is done when the upper crust is golden.