Ingredients
For decoration:
PREPARATION
4 slices Wheat rusk 6 tablespoons grated Parmesan cheese 1 tablespoon butter 1 tablespoon mustard 1/2 tablespoon oregano
500 g Extra white flour type 400 1 pack baking powder 400 g sugar 250 g butter 4 eggs 300 ml of milk 1 packet of vanilla sugar lemon and orange peel walnuts and candied fruit if desired
150 g Polenta 450 ml bouillon cube bell pepper 1 200 g zucchini 1 red onion 1 tablespoon oil 1 chopped clove of garlic 1/2 teaspoon red pepper 1/4 teaspoon ground cumin little chilli powder pinch of salt pepper grated cheese 100 1 tablespoon lemon zest 2 tablespoons chopped parsley 1 teaspoon oregano
For the dough: 1 package of Wheat rusk 4 eggs 1 baking powder 1 cup sugar 1 cup cooking oil 1 cup walnuts 1 cup sour cream For the filling: (sherbet) 800 g sugar 2 cups water 1 sachet vanilla sugar For glaze: 1 whipped cream sour cream
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
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.
For the dough: 350 g Extra white flour type 400 1 teaspoon salt 240 g cold butter cut into cubes 50-60 ml of cold water For the filling: 250 g of chopped bacon cut into cubes 2 tablespoons olive oil 1 medium and finely chopped onion 3 eggs 2 egg yolks 270 ml neutral cream […]
300 g Extra white flour type 400 1 teaspoon salt 2 1/2 teaspoons baking powder 1 tablespoon sugar 240 g cold butter, diced 120 g potato puree 120 ml yogurt 1 egg for coating 1 tablespoon milk for coating