I think this bread is ideal for beginners who are not very good at making bread. The bread is baked in a pot, it has a crispy crust, which cracks on its own during baking and what is very interesting for me is that I never know how the bread will crack, so I always wait for the result impatiently.

INGREDIENTS :

1 kg of flour

1 package of baking powder

1 spoon of sugar

20 g of salt

1 package of fresh yeast ( 42 g )

625 ml of warm water

PREPARATION :

1 . dissolve sugar and yeast in warm water and leave for a few minutes to let the yeast activate …

2 . put flour, baking powder and salt into a pot and add the activated yeast …

3 . knead dough which is a bit sticky (do not add flour ) …

4 . put a little oil on your hand and on the worktop and form a ball from the dough, then put a little oil in the bowl ( just a little oil to avoid sticking of the dough), and leave at a warm place to let the dough double its size …

5 . 15 minutes before further processing of the dough, that is when the dough has almost doubled its size, switch the oven on at 225 degrees and put the pot into the oven, together with its lid, and let it warm up well…..

6 . flour the worktop and on the flour form the dough into a ball, so that there is some flour left on both sides …

7 . now take the hot pot out of the oven, flour the bottom of the pot and put the dough in the hot pot and cover it with the lid …

8 . put the pot back in the oven immediately …

9 . bake the bread for ca. 60 min., depending on your oven, when the bread gets a nice dark golden colour, it is baked …

10 . take the bread out of the pot and put it on the cooling grid …

11 . leave the bread to cool down completely …

NOTES AND ADVICE :

The pot has to be really hot before you put the dough in it.

Be careful not to get burnt while taking the pot out of the oven!

Do not wrap the baked bread in a cloth or put it in a bag.

The pot must NOT have plastic handles or rubber parts.

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I like all sorts of fish, but I love them in a sauce best. In this recipe, I use black belly rosefish, which is not obligatory of course. Salmon fillets are perfect, too.

INGREDIENTS :

1 kg of fish fillets ( black belly rosefish or salmon)

3 spoons of oil

50 g of dry tomatoes (you buy them in oil )

400 g of frozen spinach

5 cloves of garlic

30 g of butter

1 onion

100 ml of white wine

450 ml of cooking cream

50 g of parmesan

Salt ( according to your taste )

Pepper ( according to your taste )

ADDITIONAL INGREDIENTS :

5 g of corn starch

10 ml of water

PROCEDURE :

1. chop the onion, garlic and drained dry tomatoes finely …

2. season the fish with salt and pepper …

3. fry the fish on heated oil for 3-5 minutes on each side ( fry the fish on the skin side first ) …

4. take the fish out of the pan …

5 . melt the butter in the same pan and fry the onion and garlic …

6 . add the wine and cook on light heat for ca . 4 – 5 minutes …

7. add dry tomatoes and fry for 2 more minutes …

8 . add cooking cream, salt, and pepper ( according to your taste ) and the frozen spinach …

9. when the spinach has melted, continue cooking for 3 – 5 minutes on light heat …

10. add the parmesan and let it melt in the sauce …

NOW IT IS THE RIGHT TIME IF YOU WANT YOUR SAUCE TO BE THICKER …

11 . mix water and corn starch and add it to the sauce and cook for just 1 minute …

SKIP THIS PROCEDURE IF YOUR SAUCE IS THICK ENOUGH …

12 . put the fish back into the sauce and enjoy the delicious dinner …

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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 .

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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 …

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