Protein Bread is used in diets. This bread is very soft, moist and can last five to seven days, without any problems. It is important to keep it in a closed dish in the fridge. The bread contains neither flour nor yeast, and its preparation is very quick and simple. You can use this bread to make sandwiches or you can put it into toaster.

INGREDIENTS :

500 g . low fat cottage cheese

250 g of oat bran

1 spoon of olive oil (pumpkin seed oil, canola oil or any other healthy oil)

30 g of coconut flour

1 tea spoon of baking soda (without aluminium)

4 eggs( L )

1 tea spoon of salt (Himalayan )

PREPARATION :

1 . Heat the oven well to 160 degrees …

2 . Put all the ingredients in a bowl and mix them well ( if wished you can add 3 tea spoons of chia seeds ) …

3 . Put baking paper into the baking tray …

4 . Put the mixture in the tin, using a spoon …

5 . Press and smooth the mixture gently with a tea spoon to avoid appearance of holes in the bread …

6 . Put the bread into the pre-heated oven and bake it for exactly 45 minutes …

7 . Take the baked bread out of the tin immediately and put it on the greed to cool …

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I always wonder how ready-made cevapcici can be so delicious, what is in them, why they do not have such flavour when we prepare them at home. A hundred questions and no answer. I have made my own recipe, which is really fantastic and it would be a pity not to share it with you.

INGREDIENTS :

1 kg of minced meat ( baby beef)

6 cloves of garlic

1 onion ( large )

150 ml of mineral water

70 g of bread crumbs

10 g of salt

15 g of Vegeta

15 g of red pepper ( spice)

5 g of pepper

5 g thyme ( dry spice)

5 g gyros ( spice )

2 g of baking soda ( not obligatory )

Oil for frying

PREPARATION :

1 .chop onion and garlic in a blender …

2 . add all ingredients except oil to the minced meat, and knead well for ca . 8 – 10 minutes …

3 . cover the well-kneaded mixture with transparent foil and put it in the fridge for 1 hour …

4 . After one hour form cevapcici (SEE THE VIDEO)…

5 . cover the formed cevapcici with transparent foil and put them back into the fridge for 24 hours …

6 . After 24 hours heat the oil to medium temperature and grill cevapcici lightly from all sides …

NOTES AND ADVICE :

Baking soda is put in cevapcici to make the meat springy and soft.

As mineral water is used in this recipe, baking soda is not obligatory.

To make cevapcici have the right length, cut them ca. 8 cm long and ideal diameter is ca. 2 cm .

What is very important about making cevapcici?

1 . Knead the meat with your hands for ca 8-10 minutes …

2 . Leave the meat in the fridge for one hour to rest …

3 . After one hour form cevapcici, it is obligatory to cover them, and put them back in the fridge for 24 hours to enable aromas to merge and complement with meat…

You can form cevapcici with your hands, or with gnocchi master or simply put the mixture into a bag for decorating cookies and cut its peak to ca 2 cm. ( SEE THE VIDEO ) .

It does not matter if you grill cevapcici on a pan or outside on a grill rack, just make sure that the temperature is not too high.

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As a child I used to love tortellini casserole prepared in various ways. This is one of the preparation ways we all love a lot, so I decided to share this recipe with you, my dear readers.

The preparation is very fast, so it is ideal for all those who do not have much time to spend in the kitchen at the cooker.

INGREDIENTS :

1 kg ham-filled tortellini

3 onions

200 ml . of cream

200 ml . cooking cream

200 ml of sour cream

500 g. Of champignons (canned )

80 g . of tomato paste from a tube

400 g . of cooked ham

400 g . Gauda cheese (you can use other cheese that melts, as well )

2 g of pepper

salt ( to your taste)

30 g of butter

PREPARATION:

1 . cook the tortellini in salted water according to instructions on the package …

2 . heat the oven to 200 degrees…

3 . peel the onion and cut it to tiny cubes, chop the cooked ham to cubes, too …

4 . grind the cheese …

5 . drain the canned champignons …

6 . heat the butter , add onion and fry it till it gets a nice golden colour …

7 . add cooked ham and fry it for 2 – 3 more minutes ….

8 . add all other ingredients except for cheese and tortellini …

9 . stir everything well and let boil and then take away from the heat …

10 . put tortellini in a baking pan, pour the sauce over them evenly and then sprinkle with cheese .…

11 . put into the hot oven for 30-40 minutes …

12 . serve your tortellini casserole with lettuce …

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When it comes to meat squares, everybody sits at the table at once. This is another simple, quick, but also delicious recipe. After work it is an ideal dinner to cook, it does not take a lot of time to prepare.

INGREDIENTS :

1.5 kg of minced meat?? ( by choice )

500 g of fresh pastry leaves

2 onions (medium sized)

1 spoon of Vegeta

1 spoon of salt

1 spoon of bell-peppers (spice)

1 tea spoon of pepper

Oil for coating baking tray

FOR TOPPING :

500 ml of mineral water

360 g of sour cream (22, 25 or 30% fat )

4 eggs

1 tea spoon of salt

PREPARATION :

1 . clean the onions and slice them on the tiny cubes …

2 . Add onions and all the spices into the meat, stir well…

3 . oil a baking tray (32 x 34 cm)…

4 . put one leaf in the oiled baking tray, then put meat on it, then leaf again, then meat and go on until you have used all the leaves and meat. Lining meat and leaves in the baking tray ends with a leaf …

5 . use a sharp knife to cut meat squares in the middle of the baking tray, so you will get two halves in the tray. Then cut each half in two parts. Turn the baking tray and repeat the procedure till you get the tray full of meat squares … ( WATCH THE VIDEO )

6 . put all the ingredients for topping in a bowl, and whisk well …

7 . pour the topping over the meat squares ( make sure to cover the edges, too ) …

8 . put the meat cubes into the well heated oven at 180 degrees for ca 50-60 minutes…

9 . cut the baked squares again ( on the same lines where the squares have been cut before ) …

NOTES AND ADVICE :

If the leaves are too big and they do not fit in the baking tray, simply shorten them.

While lining leaves on meat do not press them

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