Chicken cake with atoast bread

Ingredients

1 package of White bread
1 kg of cooked chicken steak
1 cup of mayonnaise,
1 lemon juice and zest
finely grated
80g of melted butter
80g largely chopped arugula
¾ cup of finely chopped spicy herbs (parsley, mint, dill, basil),
salt and pepper

4-6

30

PREPARATION

Finely cut the boiled chicken steak and mix it with mayonnaise, lemon zest, lemon juice, salt and pepper. Put a plastic film on a rectangular baking dish. Place 4 slices of toast bread and spread 2 tablespoons of the mixture. Cover them with another 4 slices of toast bread. Butter the upper slices of bread and sprinkle them with the spice herbs and arugula. Repeat the process until you use all the ingredients. Then cut this toast cake in pieces in the form of a triangle.

SPINACH ROLL

For the dough: 3 tablespoons Extra white flour type 400 500 g cleaned and boiled spinach 7 eggs 2 tablespoons grated Parmesan salt and ground black pepper 150 g grated yellow cheese For the filling: 700 g cottage cheese 7-8 peppers, boiled and diced salt and ground black pepper to taste

6-845

Sandwich with chicken fillet and mustard

8 slices of White bread 2 chicken fillets 2 tomatoes diced in cubes 2 tablespoons of mustard olive oil salt and freshly ground pepper 4 lettuce leaves

425

Almond cake and vanilla cream

For sponge cake: 500 g Extra white flour type 400 1 pack baking powder 5 tablespoons of sugar 150 ml of milk 120 ml of oil 4 eggs 150 g of crushed almonds For the cream: 1 pack of vanilla pudding 150 ml of sweet sour cream 2 tablespoon vanilla extract

8-1080

SPINACH LASAGNA

300 g Extra white flour type 400 3 eggs little salt For the filling: 1 onion 250 g fresh mushrooms 3 tablespoons olive oil 2 cloves of garlic 200 g cottage cheese 500 g fresh spinach 1 tablespoon origano 1 tablespoon salt 400 g yellow cheese 100 g bechamel sauce

4-690