Toast canapés with a mushroom filling

Ingredients

  • 1 package whole grain toast bread,
  • 300g cream cheese,
  • 2 tablespoons olive oil,
  • 1 smaller potato,
  • 500g fresh mushrooms,
  • a few cloves of garlic,
  • 50ml white wine,
  • 1 teaspoon dried thyme, ¼ teaspoon black pepper,
  • ¼ teaspoon salt.

PREPARATION

1. In a blender, mix the cream cheese together with previously boiled potato to get a homogeneous mixture. Add fried mushrooms, olive oil and wine. Blend again. Mash the garlic along with dried thyme, pepper and salt, add the mushroom mixture and stir. 2. Decorate your toast canapes as desired.
SPINACH LASAGNA

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
FESTIVE POGACHA

FESTIVE POGACHA

500 g Extra white flour type 400 200 ml milk 1 egg white 50 ml cooking oil 20 g fresh yeast 1 teaspoon sugar 1 teaspoon salt an egg for coating sesame and poppy seed for decoration 100 g softened butter

6-8180
Cinnamon rolls

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Sandwich with tuna and red pepper

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LAZY PIE WITH COTTAGE CHEESE AND SPINACH

LAZY PIE WITH COTTAGE CHEESE AND SPINACH

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Ines cake

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Chocolate cake

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150 g Cake flour 300 g of cooking chocolate 100 g sugar 150 g butter 4 eggs 30 g of crushed almonds 1 sachet of vanilla sugar

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Corn flour kugloff with yoghurt

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125 g Corn flour little starch 100ml oil 1 sachet vanilla sugar 125g flour 125 ml yogurt 3 eggs a pinch of salt 125 g of sugar zest

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