- 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
Polenta with mushrooms
Ingredients
2
40
PREPARATION
In 800 ml of boiling water put 2 tablespoons of "Vegeta" and then pour polenta in water and stir constantly over low heat for about 2-3 minutes. Pour the ready polenta in a greased round mould.Fry the chopped onion in oil. Then add finely chopped garlic and white wine and fry briefly. Allow to boil until the liquid has evaporated. Then put chopped tomatoes, add sugar and "Vegeta" and cook them at low heat for about 20 minutes.Heat 10g butter and 2 tablespoons butter. Add the mushrooms. Pour the lemon juice and fry them briefly. Add finely chopped garlic, oregano and a spoon of "Vegeta" and fry until the liquid has evaporated. Finally add freshly chopped parsley. Cut the cooled and thickened polenta in 8 pieces. Bake it with the remaining oil and butter on both sides until they get golden yellow colour.
HOME-MADE TOBLERONE
200 g of crushed Cookies with chocolate pieces and hazelnuts 150 g butter 200 g of chocolate 2 tablespoons honey 1 dl Coca-Cola 200 g of sugar 75 g of coarsely chopped hazelnuts 75 g of coarsely chopped almonds 100 g of chocolate for glaze
10-1230
LINZER COOKIES
120 g Extra white flour type 400 180 g butter 100 g powdered sugar peel of 1 lemon 1 yolk 1 teaspoon vanilla extract 100 g finely ground almonds a pinch of salt For decoration: strawberry jam powdered sugar
25150
Ceaser’s salad
2 slices Wheat rusk; 200 g of white chicken meat (steak); 30 g parmesan; 3 garlic cloves; lettuce; 2-4 cherry tomatoes; juice of 1 lemon; sour cream; mayonnaise; olive oil; salt;
220
LEAN ROLLS
500 g Extra white flour type 400 200 ml lukewarm water 10 g fresh yeast salt to taste 2 tablespoons sugar 60 ml cooking oil sesame margarine for greasing
8-10120
LEMON AND FOREST FRUIT CAKE
For the biscuit core: 250 g blended Soft cookies with chocolate pieces 6 tablespoons melted butter 25 g of sugar zest from one lemon For the filling: 2 yolks 150 ml of condensed milk 30 ml of fresh lemon juice 1 teaspoon grated lemon zest 170 g of mixed forest fruits
1235
AMERICAN PEACH PIE
300 g Extra white flour type 400 1 teaspoon salt 3 teaspoons sugar 250 g softened butter 80 ml cold water For the filling: 5 fresh and hard peaches 3 tablespoons sugar 2 tablespoons vanilla pudding
4-680
Rusk cake with pudding
1 package Wheat rusk 500g sugar 1 liter water 2 bags of vanilla sugar 2 bags of chocolate pudding 2 bags whipped cream
825
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