Dry the washed tomatoes cut each into 4 slices and remove the soft part. Mash with fork the cheese, sour cream, pepper and a little salt, place in a bag with decorative sleeve and squeeze into each tomato slice a part of the prepared mixture. Garnish with parsley and serve as an appetizer.

Roll out thinly the thawed dough (puff pastry) and cut into the size of the mold forms in which you will bake baskets. Then place the dough into the molds; arrange the diced cheese on top. Stir well eggs, milk and flour, add the spices and pour over the pastry. (The sauce should not exceed more than ¾ of the mold height). Bake the baskets for about 15 minutes in a preheated oven at 220 ˚ C. Serve hot with beer or tea.

Peel the cucumbers and cut them into cubes. Cut the cooled cheese also into cubes. Drain well the corn and coarsely chop the dill. Mix all with mayonnaise to which you added the sour cream, pepper, salt and lemon juice. Leave the salad briefly in a cool place and decorate it with rings of unpeeled cucumber and with dill.