- Rye rusk (you need a whole package and another 1/4 of another package);
- 200 g mayonnaise
- 2 sour creams
- 5 eggs
- 200 g ham
- 100 g ketchup
- 300 g feta cheese or yellow cheese
- 8 pickles
Salty rusk – cake
Ingredients
5-6
40
PREPARATION
Mix the mayonnaise with the sour cream. Divide the mixture into three bowls. In the first bowl add half of the yellow cheese (or feta cheese) and 3 grated pickles. In the second bowl add the ham and ketchup, and in the third one place the eggs (boiled and grated) and the remaining 5 pickles. In a pan with a rectangular shape and depth of about 5 cm, place a layer of rusk slices and top it with the mixture of the first bowl. Put another row of rusk slices and top it with ingredients from the second bowl. Then put a third row of rusk slices and the ingredients of the third bowl. At the end, grate the other half the cheese and cover well with a foil. Before serving, keep the cake in the refrigerator for at least 24 hours.
SPINACH LASAGNA
300 g Extra white flour type 400 3 eggs little salt For the filling: 1 onion 250 g fresh mushrooms 3 tablespoons olive oil 2 cloves of garlic 200 g cottage cheese 500 g fresh spinach 1 tablespoon origano 1 tablespoon salt 400 g yellow cheese 100 g bechamel sauce
4-690
Chicken cake with atoast bread
1 package of White bread 1 kg of cooked chicken steak 1 cup of mayonnaise, 1 lemon juice and zest finely grated 80g of melted butter 80g largely chopped arugula ¾ cup of finely chopped spicy herbs (parsley, mint, dill, basil), salt and pepper
4-630
“UPSIDE-DOWN” MUFFINS WITH CHOCOLATE
For the dough: 300 g Extra white flour type 400 125 ml sparkling water 2 tablespoons cooking oil pinch of salt 150 g butter or margarine For the filling: 1 jar of apricot compote (only halves nicely dried with a kitchen towel) 3 tablespoons apricot jam 2 tablespoons sugar 1 yolk whipped with 1 teaspoon milk […]
690
Salty rusk – cake
Rye rusk (you need a whole package and another 1/4 of another package); 200 g mayonnaise 2 sour creams 5 eggs 200 g ham 100 g ketchup 300 g feta cheese or yellow cheese 8 pickles
5-640
GNOCCHI
about 400-600 g Extra white flour type 400 (depending on the size of the eggs) 1 kg of boiled potatoes 3 eggs 50 ml olive oil salt to taste For frying: 3 tablespoons butter For the sauce: 500 ml tomato sauce 1 clove garlic 50 g grated parmesan cheese 3 tablespoons olive oil
4-690
PIE-BREAD WITH COTTAGE CHEESE
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
4-6150
