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
PIE-BREAD WITH COTTAGE CHEESE
Ingredients
4-6
150
PREPARATION
From the ingredients for the dough, knead a soft dough and let it reach room temperature for about 50-60 minutes. Divide the dough into 4 equal parts. Each part is rolled into a rectangular shape with dimensions 30x40cm. First apply the first crust, coat with margarine or butter and cottage cheese, then the second crust, then again margarine and cottage cheese, the third crust and again margarine and cottage cheese. Finally, cover with the last, fourth crust and vertically cut the crusts into 6 equal parts. Fold each of the pieces like a spiral and form a circle. Shape each subsequent strip into a spiral (fold one end in the opposite direction as opposed to the other end) and apply the crusts in a pan well coated with cooking oil and form a twisted pie. Leave the cake to rise for about 30 minutes and bake it in a preheated oven at 180 degrees for about 35-45 minutes.
Open sandwich with peppers and melted cheese
8 slices of Wholemeal bread with a mix of grains 1 green, 1 orange and 1 red sweet pepper, finely chopped 100g Gouda cheese, diced into cubes 2 tablespoons finely chopped olives finely chopped fresh parsley salt and freshly ground pepper
420
White magic
For sponge cake: 15 tablespoons Extra white flour type 400 1 pack baking powder 5 eggs 15 tablespoons sugar 15 tablespoons oil 15 tablespoons milk 1 sachet of vanilla sugar For the filling: 250 ml of sweet sour cream 1 sachet of gelatin 1 tablespoon vanilla extract 200 g of strawberries
8-1075
Mushroom broth with rusks
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.
430
Breakfast with eggs and bread slices
8 slices of Rye bread 8 eggs 12 thin slices of bacon 2 tomatoes cut into thin rounds lettuce olive oil salt and freshly ground pepper
415
Cottage cheese pie and bacon
For the dough: 450 g Extra white flour type 400 200 ml milk 20g fresh yeast 1 teaspoon of sugar 50 ml oil salt Filling: 400 g cottage cheese 1 egg 200 g bacon – finely chopped in cubes salt.
6105
CROSTATTA
350 g Extra white flour type 400 250 g unmelted butter cut into cubes 1 egg yolk 100 g powdered sugar 30-49 ml cold water 1 jar of apricot jam
6120