Recipe(tried): Veggie Dip, Ragna's Fish Sauce, Ragna's Hazelnut Cake

My daughter loved to make dips and raw veggies, put the veggies nicely and in groups, play a little with forms and colors. Buns in the shape of animals, with raisin eyes.

She then moved to pizzas, tacoes, desserts, and dressings/sauces. Even fried fish went down with her own homemade sauce/dressing:

RAGNA'S FISH SAUCE

Sour cream,
dill (dried or fresh)
lemon juice
sugar
grated horseradish

Stir together, taste. Adjust.

There is no set amount of ingredients, because thats part of the fun - taste end find out what you like.
Then one day you put a little chopped onions in, or maybe chives, or radishes. Maybe oregano and tomato catshup instead of dill and horseradish? Or curry and tarragon - which was favorite for a year.

Her favorite now a days is the same as has been for years: hazel nut cake.

RAGNA'S HAZEL NUT CAKE

3 eggs
1 cup sugar
200 g hazel nuts (slightly less than 1/2 lb)
2 ss flour
1/2 ts baking powder

Whip sugar and eggs till fluffy and light yellow, add ground hazelnuts, flour and baking powder, stir until blended. Bake at 180 Centigrades (350 F) for 35 - 40 minutes.

Serve with ice cream or whipped cream and fruit, fresh banana and canned pineapples are favorites this month, but other will do.

(Some kids may like a frosting instead of ice cream)