Various types of salty roulades are always gladly seen on the table. They are convenient for every occasion.

INGREDIENTS FOR BISCUIT :

3 eggs

120 g of flour

130 g of sour cream

5 g of salt

1 baking powder

55 g of spinach ( frozen )

INGREDIENTS FOR FILLING :

1 red bell pepper ( cut in tiny cubes )

200 g of smoked salmon

1 – 2 g of salt

30 g of sour cream

300 g of fresh cheese

PREPARATION :

1 . heat the oven at 180 degrees …

2 . mix the eggs and salt well ( it will last a little bit longer )

3 . drain spinach well with hands…

4 . add all other ingredients for the biscuit to the mixed eggs …

5 . mix shortly one more time …

6 . put parchment paper into a large baking tray ( x ) …

7 . pour the biscuit into the baking tray and smooth it evenly…

8 . bake in the preheated oven for ca. 13-15 minutes…

9 . Turn the biscuit on a clean, moist rag, and roll it together with the rag to make a roulade…

WHILE THE BISCUIT IS COOLING, THE FILLING CAN BE PREPARED …

10 . mix salt, sour cream, and fresh cheese, and add bell-peppers and mix everything together…

11 . distribute the filling evenly on the cooled biscuit, but the end of the edge the roulade is being rolled to has to stay ca one and a half centimetres empty, so that the filling does not pour out …

12 . line the smoked salmon on the filling and roll again from the same edge you rolled together with the kitchen rag…

13 . roll the roulade in transparent foil and leave it in the fridge overnight………

NOTES AND ADVICE:

The rag you are using must not have a smell of a softener, as the roulade could absorb its smell and taste.

Instead of smoked salmon, you can use anchovies or different types of salami.

Eggs should be mixed somewhat longer to become creamy .

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri

Butternut squashes are slightly sweet and as such perfect for preparing salty and sweet dishes. Butternut squash soup is extremely tasty, soft, light and creamy.

INGREDIENTS :

1 onion ( big )

1 big Butternut squash or two smaller ones

4 spoons of oil

150 ml . of cooking cream

½ of a small spoon of pepper

salt

1 spoon of Vegeta

3 – 4 big potatoes

Water

PREPARATION :

1 . peel the onion and chop it into tiny cubes …

2 . peel the potatoes, peel and seed the butternut squash and cut them in thin slices …

3 . put the oil in the pot, let it heat and add the onion …

4 . fry the onion on medium heat till it gets a light golden colour …

5 . add butternut squash, potatoes and water just to cover all the ingredients in the pot …

6 . add pepper, Vegeta, and salt according to your taste …

7 . cook for 20 min and use a fork to check if the butternut squash and potatoes are soft …

8 . be careful that the water does not evaporate…

9 . add the cooking cream, let the soup boil and mix well with a hand blender, taste to make sure that there is enough salt …

10 . serve the cream soup and enjoy it… I wish you a good appetite …

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri

We have tried this pâté in a Split restaurant served with warm, mini flatbread. Even I was delighted with this pâté, although I am not very fond of fish or sea fruit. I am sharing this recipe with you, so you can enjoy this fantastic favour, too.

INGREDIENTS:

250 g of cooked prawns or shrimps

180 g of mayonnaise

150 g of smoked salmon

4 pickled gherkins ( medium sized )

1 teaspoonful of capers

1 spoon of ketchup

2 – 3 g of salt ( depends on your taste )

1 g of pepper

2 cloves of garlic

250 g butter

PREPARATION :

1 . when water boils, put prawns in it, cover the pot to let the water boil again and then cook for 3 more minutes …

2 . put the cooked prawns and all other ingredients in a blender or food processor and mix them well to get pâté …

3 . put the pâté into the fridge to cool and harden …

ADVICE AND NOTES :

You need some 900 – 1000 g frozen prawns to get 250 g when cooked.

Pâté can be served as a starter with warm bread, flatbread, etc…….or for breakfast

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri

A bit unusual but very healthy, tasty and refreshing salad. My husband says, this is a summer salad as it is refreshing. For me this is a salad that can be eaten in all seasons, with sausages, meat and different roasts this salad is a real hit.

INGREDIENTS :

1 courgette ( medium size )

1 pear( big and sweet)

2 carrots ( medium size )

50 g almond flakes

½ – 1 lemon ( to your taste)

1 tea spoon of Italian spices

1 cucumber ( for salad )

1 tea spoon of honey

½ of celery ( medium size

4 tea spoons of oil

½ tea spoon of salt

PREPARATION :

1 . Wash the pear and all vegetables, peel them if you want ( not obligatory) , and grate them …

2 . add all other ingredients to the vegetables, then squeeze a half lemon and mix lightly but well …

3 . taste to make sure it is sour enough and seasoned well ( if needed add another half lemon or salt according to your taste) …

NOTES AND ADVICE :

Prepare and season this salad directly before serving !!!

If you prepare this salad earlier, it will get bitter.

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri