Mushroom broth with rusks

Ingredients

3-4 slices Wheat rusk
250 g fresh mushrooms
1 onion
1 tablespoon flour
1 egg
1,5 l water
100 ml sour cream
parsley
olive oil
salt, dry spices as desired.

4

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PREPARATION

Wash and dry the mushrooms. Ground two thirds along with the onion and cut the rest in slices. Fry them shortly in a little olive oil, then add the flour, pour over half litre of water and leave to boil. Sprinkle salt and spices. Leave the broth to simmer for about 15 minutes. Remove it from the fire and add the finely chopped fresh parsley. When the broth has cooled slightly, add beaten eggs with sour cream. When serving, top each plate with some rusk cubes.

Proja

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Жито Лукс рецепт – Just 2 Good чиа пудинг

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Cake with candied fruit

225 g Extra white flour type 400 1 pack baking powder 150 g butter 140 g sugar 2 eggs 100 ml of milk candied fruit if desired

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TOMATO AND SOUR CREAM GALETTE

For the dough: 270 g Extra white flour type 400 1 teaspoon sugar 1 teaspoon salt 200 g cold butter 100 ml cold water For the filling: 2-3 tomatoes 300 g sour cream dry or fresh dill, finely chopped 1 clove garlic 100 g finely grated yellow cheese olive oil 1 egg for coating

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Club sandwich with fresh vegetables

8 slices of Wholemeal bread 8 lettuce leaves; 16 pieces of dried, finely chopped tomatoes 2 zucchini, sliced into thin rounds 1 eggplant, sliced into thin rounds 2 tomatoes, sliced into thin rounds 4 tablespoons low calorie mayonnaise olive oil salt and freshly ground pepper

325