- 1 kg Extra white flour type 400
- 1/2 fresh yeast
- 500 ml water
- salt to taste
For the filling:
- 4 leek stalks
- 1 egg
- 200 g cottage cheese
ZELNIK
Ingredients
6-8
120
PREPARATION
Fry the finely chopped leek in a little oil to soften it and leave it to cool. Add cottage cheese and egg and mix well to get a homogeneous mixture. In a deep bowl, mix the flour, yeast, water and salt. Leave the dough to rise for 30 minutes, then divide it into two parts. From one part, take out 3 equal pieces, and spread them on crusts the size of a plate. On the first crust, apply 2 tablespoons of cooking oil. The procedure is repeated with the other two crusts and then all is spread with a rolling pin. Place it in a pre-greased tray. Bend the ends. The inner part of the crust is filled with the previously fried leek. From the second part of the dough, spread a thinner crust with a rolling pin and apply it on the filling. Form an uneven surface. Sprinkle the prepared cabbage with cooking oil and bake in a preheated oven at 200° C for about 20 minutes, then reduce to 180° C and bake for another 10 minutes.
CHRISTMAS TREE CAKES
370 g Extra white flour type 400 250 g butter cut into cubes 1 yolk 1 teaspoon vanilla extract 140 g powdered sugar
8-1050
Pretzels
For the dough: 1kg Extra white flour type 400 1 cooking margarine 250 ml cooking oil 150ml yogurt 1 teaspoon salt 3 egg yolks 1 bag of baking powder For coating: 3 egg whites sesame salt
30
PUFF PASTRY WITH MASCARPONE AND SPINACH
300 g Extra white flour type 400 150 ml water 120 g melted butter 1 tablespoon salt For the butter mixture: 400 g butter 180 g Extra white flour type 400 For the filling: 150g mascarpone 1 egg 100 g grated cheese salt and ground black pepper 50 g fresh young spinach 4 red peppers […]
8-10240
CHESTNUT PUREE ROLL
INGREDIENTS 300 g Cookies with chocolate chips 250 g chestnut puree 350 g butter 150 g cooking chocolate 100 g powdered coconut 300 g powdered sugar 50 ml water
6-8120
Polenta with mushrooms
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
240
STRAWBERRY CAKE
3 tablespoons Extra white flour type 400 8 eggs 8 tablespoons sugar 1 tablespoon oil 150 g chopped walnuts 100 g raisins 1 baking powder For the filling: 500 ml sweet cream 150 ml cream cheese 50 g powdered sugar Strawberries 100 g cooking chocolate
8-10105
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