For the dough:
- 1 cup All-purposes flour
- 3 eggs
- 1 cup milk
- ½ cup sparkling water
- 2 cups corn flour
- ½ cup cooking oil
- 1 bag of baking powder
- 200g grated cheese
- salt to taste
- 150g finely chopped leeks
Ingredients
For the dough:
PREPARATION
For the pasta: 100 g Extra white flour type 400 1 egg a pinch of salt For the sauce: 40 g grated parmesan 1/2 teaspoon of black pepper olive oil
8 slices of Rye rusk 4 garlic cloves 2 tablespoons olive oil 4 red roasted peppers 200 g of cheese parsley
INGREDIENTS 150 g Corn flour 100 g Extra white flour type 400 4 Eggs 100 ml cooking oil 150 ml milk 2 teaspoons baking powder (1 pack) 200 g spinach, washed and chopped 150 g yellow cheese, diced 200 g ham, diced 1 teaspoon salt 2 tablespoons sour milk or sour cream
1 kg Extra white flour type 400 3 eggs 150 g cooking oil 100 g butter 250 g sugar 250 g milk 1 yeast 1 vanilla
1kg Extra white flour type 400 500ml milk 40g yeast 200ml cooking oil 100g sugar 1 small teaspoon salt
8 slices of Rye bread 3 grated tomatoes 200g grated feta cheese oregano olive oil salt and freshly ground pepper
1 package Rye bread 500ml pastry cream 300g strawberries 2 teaspoons sugar ½ teaspoon vanilla extract
For the dough: 500 g All-purposes flour 2 eggs (1 whole egg + 1 yolk for the dough) 2 teaspoons salt 1 tablespoon rum or cognac 4 teaspoons baking powder 1 cooking margarine 1 cup sour milk 1 cup cooking oil For decoration: 1 white egg half teaspoon salt 100g sesame