Rusks with parmesan

Ingredients

4 slices Wheat rusk
6 tablespoons grated Parmesan cheese
1 tablespoon butter
1 tablespoon mustard
1/2 tablespoon oregano

2

15

PREPARATION

In a bowl mix the butter and mustard. Stretch each rusk slice with the mixture of butter and mustard, and sprinkle them with grated parmesan and oregano. Toast slightly in the oven at 180 ° C for 5 to 10 minutes to melt the Parmesan. Serve this dish warm.

Cake with rusks and nuts

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440

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“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE

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Almond cake and vanilla cream

For sponge cake: 500 g Extra white flour type 400 1 pack baking powder 5 tablespoons of sugar 150 ml of milk 120 ml of oil 4 eggs 150 g of crushed almonds For the cream: 1 pack of vanilla pudding 150 ml of sweet sour cream 2 tablespoon vanilla extract

8-1080