Meat with Quince


400 g/14 oz boneless meat
400 g/14 oz quince
1 onion
2 tbsp butter

Wash meat (sirloin, rump, top round roast), cut into small pieces (3-4 pieces per serving), put in shallow pan and fry in heated butter.

Pour over with water just so it covers the meat and braise for about an hour.

Slice quince, peel and remove insides, put in pan with meat, add fried onions, salt, pepper and continue braising until meat is fully ready.

When serving, put meat with quince on a heated plate and sprinkle with parsley or dill.

Pilaf with Pumpkin and Fruit


1 1/2 cup rice
500 g / 1 lb 2 oz pumpkin
200 g / 7 oz fresh apples
100 g / 4 oz quince
100 g / 4 oz raisins
1/2 cup butter

Peel fresh apples and quince, remove seeds, dice and mix with washed raisins.

Melt some butter in a pan, cover the bottom of the pan with julienned pumpkin (peeled and with seeds removed). Sift 1/2 of washed rice on top of pumpkin, add a layer of fruit mix, sift more rice on top, add another layer of fruit and cover with remaining rice. Pour over with remaining butter and just enough salted water to cover the top layer of rice. Cover with lid and cook on low heat for one hour.