Zucchini and Eggplant Cake

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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Buns

It is springtime, and it is the ideal time for hiking in the countryside and for having a picnic. You can use these buns to make various delicious sandwiches. If you travel with your family, make yourself tasty sandwiches with salmon, avocado, ham and cheese, and you can use Nutella, as well. These buns are not only great for sandwiches, but they are ideal for hamburgers, too.

INGREDIENTS :

1 kg flour

1 soup spoon of salt

150 ml of oil

1 teas spoon of sugar

1 package of fresh yeast

200 ml of warm milk

350 ml of warm water

1 egg yolk (for coating)

Different seeds for sprinkling (not obligatory)

PREPARATION :

1 . put sugar in warm milk, chop the yeast and stir well till yeast dissolves completely …

2 . leave the yeast a few minutes to become active …

3 . in the meantime put all other ingredients in a bowl …

4 . when the yeast has become active, add it to other ingredients and roll the pastry for some 10 minutes …

5 . form the pastry into a big ball and put it in an oiled bowl, oil it on the top to avoid drying …

6 . cover the bowl with transparent foil and leave the pastry on a warm place to double its size …

7 . take the pastry out of the bowl (do not roll it any more) and stretch it in the form of a roller, with your hands …

8 . cut the pastry in 16 equal parts …

9 . put the pastry on your palm and pinch it with your fingers from outside to inside till you get the form of a ball …

10 . put the ball on the table and form a nice and smooth ball with circular movements (while forming the ball, you must not press the pastry) …

11 . line the balls on a large tin, covered with parchment paper, leave some space among them, so the buns can rise …

12 . press each bun lightly with your fingers …

13 . cover the buns with a clean cloth and leave them 15 to 20 minutes to rise and in the meantime switch the oven on at 200 degrees …

14 . coat the risen buns with egg yolk in a thin layer, and sprinkle them with various seeds, if you want …

15 . bake the buns for about 20 minutes, it always depends on oven …

16. cover the hot buns with aluminium foil for 15 minutes, then remove the foil and put a clean cloth over them to let them cool …

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Rice Salad

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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Potatoes in Polenta

Potatoes baked in polenta are very tasty, juicy, crunchy from outside and soft from inside.

They will go well as side dish to any kind of meat. You should decide on the amount of the ingredients in this recipe by yourself, as it depends on the number of people you cook for.

INGREDIENTS :

Salt

Potatoes

Polenta

Oil

PREPARATION:

1 . heat the oven well at 200o C …

2 . salt the polenta and stir well to make the ingredients homogenous …

3 . peel the potatoes, cut them, salt them and mix well …

4 . oil the baking tray well …

5 . put the potatoes in the polenta separately …

6 . press the potatoes well with your hands to let the polenta stick to them …