This salty cake can be nicely prepared in more ways. If you do not like eggplants, use tomatoes instead, you can combine whatever you like and want. It tastes great if you put finely chopped pancetta or Feta cheese on vegetables.

INGREDIENTS :

PASTRY :

400 g . of flour

1 package of baking powder

1 egg

1 egg white

70 ml . of oil

1 teaspoon of salt

180 g . of cottage cheese

FOR THE FILLING :

300 g . of cheese (Gouda )

300 g . of cheese (Emmental)

6 eggs

200 g .of Parmesan cheese

500 g . of cottage cheese

1 teaspoon of oregano

1 teaspoon of thyme

1 teaspoon of basil

ADDITIONAL INGREDIENTS :

2 – 3 zucchini

2 – 3 eggplants

pepper

PREPARATION :

1 . heat the oven to 2000 C …

2 . grate the cheese, slice the zucchini and eggplants into circles of 0.5 cm and leave aside to prepare the pastry …

3 . put all the ingredients into a bowl and make smooth pastry …

4 . roll the pastry out to the size of a big baking tray, put the pastry into the buttered tray and leave it aside till you prepare the filling …

5 . put all ingredients for filling into a bowl and mix them shortly …

6 . put the grated cheese on the bottom of the pastry, pour the filling over it evenly and place zucchini and eggplant slices on it …

7 . bake for about 35 – 40 minutes

8 . sprinkle the hot cake with pepper …

TIP:

This salty cake goes very well with avocado dip and roasted sausages.

 

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When friends get together for a barbecue, a cold salad goes well with good meat. This salad is quick to make, and for sudden guests you get a large quantity of salad for the whole bunch.

It can be prepared a day earlier, but before serving season it with lemon.

INGREDIENTS :

500 g of rice ( Uncle Bens )

2 ripe avocados

2 red peppers

lemon (according to your taste)

salt and pepper (according to your taste)

oil (if necessary)

460 g of red beans (canned)

460 g of corn (canned)

PREPARATION :

1 . boil the rice according to instructions on the package …

2 . wash the peppers, clean them and cut them into smaller strips …

3 . slice the avocado in half, take the pit out, take the avocado flesh out with a spoon and cut it into small cubes

4 . drain the beans and corn and mix all the ingredients with rice and season according to your taste with lemon, salt, pepper and add some oil if needed, so that salad is not dry…

NOTE :

I use Uncle Bens rice in bags, because it does not stick, so each grain remains separate. Be careful not to buy rice which gets sticky during cooking.

Store the salad in the fridge, and if you prepare it a day earlier, season it with lemon on the day you are going to use it.

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Asparagus is a very healthy foodstuff which contains primarily potassium, phosphorus, sulphur, calcium and magnesium, but also other micro-elements like copper, zinc, iodine and fluorine. Concerning vitamins, it has most vitamin C, almost all B-group vitamins, as well as provitamin A. Asparagus improves the action of heart and kidneys. So, today I want to show you a very delicious and healthy creamy soup.

INGREDIENTS :

500 g of asparagus

1500 ml of vegetable broth

2 spoons of butter

2 – 3 spoons of cider vinegar

8 rosemary needles

1 tea spoon of thyme

400 ml of cooking cream

1 cm of ginger

1 g of pepper

salt

5 g of sugar

2 onions

PREPARATION :

1 . peel the onions and chop them into tiny squares …

2 . wash the asparagus, cut off the lower parts of the top and chop into thin slices …

3 . peel the ginger and cut it into thin slices …

4 . put butter in the pot to get warmed, and cook onion, asparagus and ginger on lower heat …

5 . pour cider vinegar, add sugar and continue cooking for 2 – 3 minutes …

6 . add thyme and rosemary and cook for 1 more minute, then pour vegetable broth over it,

set the heat higher, cover the pot and let boil, after that cook for 10 minutes …

7 . add cooking cream, pepper and salt, according to your taste …

8 . let the soup boil, mix it well with a hand blender and enjoy your creamy soup …

 

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… thank you for trusting me your Meri