- 700 g Extra white flour type 400
- 300 ml lukewarm milk
- 20 g fresh yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 50 ml cooking oil
- 2 egg whites
- sesame seeds, poppy seeds and margarine for baking
- 2 egg yolks mixed with 2 tablespoons milk for coating the pie
POGACHA (TRADITIONAL BREAD)
Ingredients
4-6
180
PREPARATION
In a deep bowl, whisk together the flour, milk, sugar, salt, cooking oil and egg whites. Knead a soft and smooth dough and let it rise for about 1 hour at room temperature. Divide the dough into two parts (one part 2/3 larger than the dough and the other 1/3). For the most part, mix a ball and place it in the middle of the baking tray. Divide the other part into 3 smaller pieces and spread each part with a rolling pin in a circle the size of a plate. Coat each crust with a little margarine and arrange it on top of each other. No margarine is added to the last crust. From the three crusts, roll out larger one and divide it into 8 equal parts. Cut each part in half and fold the top twice at the part that is cut. Arrange each shaped piece around the cake, sticking it with the help of whipped yolk and milk. Finally, leave for about 30 minutes, coat with egg yolk and milk mixed together and sprinkle with sesame seeds and poppy seeds. Add pieces of margarine and bake in a preheated oven at 180 degrees for about 40 minutes.
Polenta with mushrooms
170 g of Polenta 800 ml water 2 tablespoons “Vegeta” ½ l tomato paste 1 onion 1 chopped clove of garlic little white wine 10g butter 2 tablespoons oil mushrooms a little lemon juice oregano and parsley as desired
240
Sandwich with tomato, oregano, dill and feta
8 slices of Wholemeal bread with a mix of grains 150g grated feta cheese 2 teaspoons of dill seeds 2 tomatoes, chopped into cubes oregano salt and freshly ground pepper 4 lettuce leaves
410
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
Sweet rusks
12 slices Wheat rusk 2 small cups of cranberry juice 1/2 small cup of water 125 g sugar 1 bag of cinnamon 1 piece of zest 2 tablespoons starch 2 tablespoons almonds 2 tablespoons raisins
625
Polenta pudding
1 cup Polenta 1 cup of water 1 1/2 cup of milk 1 1/2 cup white sugar 1 cinnamon stick 1/2 cup of butter
430
POGACHA (TRADITIONAL BREAD)
700 g Extra white flour type 400 300 ml lukewarm milk 20 g fresh yeast 2 tablespoons sugar 1 teaspoon salt 50 ml cooking oil 2 egg whites sesame seeds, poppy seeds and margarine for baking 2 egg yolks mixed with 2 tablespoons milk for coating the pie
4-6180
Vanilla and orange cake
For the cake dough: 180 g Extra white flour type 400 2 teaspoon of baking powder 1 teaspoon of salt 250 g of butter 250 g of sugar 4 eggs vanilla extract peel of one orange 240 g of sour cream The topping: 2 oranges, 150 g sugar, 60 g water.
8-1060
Fast bruschetta
8 slices of Rye rusk 4 garlic cloves 2 tablespoons olive oil 4 red roasted peppers 200 g of cheese parsley
410