SWEET CAKE WITH ZUCCHINI

Ingredients

300 g Extra white flour type 400
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teapoon cinnamon
½ teaspoon ground dry ginger
½ teaspoon nutmeg
slightly minced carnation
3 eggs
120 g carrot puree (boiled and mashed carrots)
150 g sugar
120 ml cooking oil (or melted butter)
60 ml water
1 bag of vanilla sugar
1 medium grated zucchini
100 g raisins
100 g chopped almonds or walnuts

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PREPARATION

Mix the flour, baking soda, salt, cinnamon, nutmeg and ground cloves. Add the carrot puree, sugar, cooking oil, water and vanilla. Mix everything to get a homogeneous mixture. Add the grated zucchini, raisins and chopped almonds. Everything is mixed. Place in a greased tin and bake in a preheated oven at 170° C for 50 minutes to 1 hour.

Toast canapés with a mushroom filling

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Rye rusk (you need a whole package and another 1/4 of another package); 200 g mayonnaise 2 sour creams 5 eggs 200 g ham 100 g ketchup 300 g feta cheese or yellow cheese 8 pickles

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PIE-BREAD WITH COTTAGE CHEESE

For the dough: 800 g Extra white flour type 400 350 ml milk 2 eggs 1 egg white 1 yolk for coating 50 ml cooking oil 50 ml yogurt 30 g fresh yeast 2 teaspoons salt 1 tablespoon sugar For the filling: 150 g butter or margarine 300 g cottage cheese

4-6150

HOME-MADE TOBLERONE

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Mini pies

For the dough: 350 g Extra white flour type 400 1 tsp salt 240 g butter cut into cubes 50-60 ml cold water. For the filling: 1 zuchini 1 onion 1 pepper 1 eggplant 1 tomato 2 tbsp of olive oil 1 glove of garlic 1 tablespoon of mixed dried vegetables little thyme salt and […]

4120