Berry Baskets


2 cup flour
150 g / 5 oz butter or margarine
3/4 cup flour
2 eggs
1 tsp vanilla or lemon peel

Prepare dough the same way as for shortbread pastry. Roll out dough so that it is 1/2 cm / 0.2 inches thick. Cut out circles that are a bit larger than metal molds for baskets. Put dough circles on top of molds and press them in, evening out the edges. Place molds with dough on skillet or on baking sheet and put in oven for 12-15 minutes to bake. When they are ready, remove baskets from molds by turning them over. Then fill the baskets with berries – strawberries, raspberries or grapes and then pour them over (using a spoon) with hot marmalade (see marmalade recipe). Baskets can be decorated with chopped nuts or fried almonds.

Fresh Berry Soup-Puree


500 g/1 lb 2 oz berries
1/2 cup sugar
150 g/6 oz vanilla rusks
1/2 cup sour cream

Pick through, wash, drain, and mash fresh berries (strawberries, raspberries)  through a sieve. Add sugar to 2 cups of boiling water and mix until dissolved. Cool the syrup down and mix with berry puree. Serve chilled with sour cream and vanilla rusks.