LEAN VEGETABLE TART

Ingredients

250 g Extra white flour type 400
1 teaspoon salt
125 g margarine at room temperature
70 ml water

For the filling:

2 zucchini
2 eggplants
1 tomato
200 g fresh mushrooms
400 ml tomato sauce
1 onion
2 cloves garlic
salt and ground black pepper to taste

4-6

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PREPARATION

Mix the flour, salt and margarine with a wooden spoon. Add water and continue mixing. Roll a 1 cm thick crust on the floured work surface. Place the crust in a round pan (for tart) and put it in the refrigerator for 30 minutes. Pierce several times the crust with a fork. Bake at 200° C for about 15 minutes. Fry finely chopped onions and garlic cloves in a pan. Add the finely chopped mushrooms, one finely chopped zucchini and one finely chopped eggplant. Finally, add 300 ml of tomato sauce. Cook for 10 minutes. Place the topping on the crust. Put the eggplant, zucchini and fresh tomatoes cut into circles. Finally, add 300 ml of tomato sauce. Bake the tart in a preheated oven at 170° C for about 20 - 30 minutes.

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

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GNOCCHI

about 400-600 g Extra white flour type 400 (depending on the size of the eggs) 1 kg of boiled potatoes 3 eggs 50 ml olive oil salt to taste For frying: 3 tablespoons butter For the sauce: 500 ml tomato sauce 1 clove garlic 50 g grated parmesan cheese 3 tablespoons olive oil

4-690

“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE

For the dough: 180 g Extra white flour type 400 1 teaspoon baking power pinch of salt 60 ml boiling water 1 teaspoon instant coffee 60 g cocoa 60 ml sour cream 60 ml milk 150 g softened butter 200 g sugar 2 eggs 1 tablespoon vanilla extract For the chocolate cream: 100 g chocolate […]

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