Absolutely delicious, crispy, salty sticks ideal for nibbling while you are watching a good film. They are excellent with a glass of good wine or with a cup of tea.

INGREDIENTS FOR PASTRY :

500 g of flour

150 ml of white wine

1 tea spoon of salt

150 ml of oil

1 package of baking powder

FOR COATING AND SPRINKLING :

1 – 2 egg yolks

sesame seeds

poppy seeds

PROCEDURE :

1 . make smooth pastry out of the above stated ingredients …

2 . lay the pastry on a silicone mat ( you can use parchment paper as well ) and roll it out in the shape of a rectangle 3 – 4 mm thick …

3 . coat the pastry with a mixed yolk, sprinkle the wholes pastry abundantly with sesame seeds and press lightly with your hand to enable the sesame to stick to the pastry as firm as possible …

4 . put the parchment paper over the pastry, put one hand under the silicon mat and the other hand on the pastry, that is to say on the parchment paper. Turn the pastry over quickly, so that the silicon mat is now up and the parchment paper down …

5 . coat the pastry with yolk, sprinkle it with poppy seeds and press them with your hand lightly ….

6 . cut the pastry into strips 1 cm wide. If the strips are too long, you can cut the pastry into halves and then roll the sticks to form a coil … SEE THE VIDEO!!!

7 . line the sticks on a big baking tray covered with parchment paper, and put them into the oven pre-heated to 180 degrees for ca. 20 minutes till they get a lightly golden colour…

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Here is a way how to use mashed potatoes leftovers and not to make gnocchi or plum dumplings.

INGREDIENTS :

400 g cheese ( Gouda )

1,500 kg mashed potatoes

500 g mixed vegetables ( frozen )

1 kg minced meat

500 ml cooking cream

1 small tin of corn

1 tin of red beans

3 bell peppers ( red, yellow and green )

50 g tomato puree

3 cloves of garlic

2 onions ( big )

1 spoon of ground red pepper

½ tea spoon of pepper

½ tea spoon of chilli

1 tea spoon of thyme

1 spoon of Vegeta

1 tea spoon of salt

20 ml of oil

PREPARATION :

1 . peel the onions and cut them into tiny cubes …

2 . wash the bell peppers, deseed them and cut them into small stripes …

3 . fry onion on preheated oil , add meat and keep on braising till the meat changes its colour …

4 . chop or press the garlic, then add all the spices and continue braising 5 do 8 minutes …

5 . add tomato puree, vegetables ( except for corn and beans ), and braise ca. 5 to 8 minutes and pour cooking cream, stir and go on cooking for ca. 5 minutes

6 . taste to make sure if it is seasoned enough …

7 . take away from the cooker and add corn and beans, and stir well …

8 . pour the mixture of meat and vegetables into a big tray, even the surface, stir mash potatoes and distribute them on the meat evenly …

9 . sprinkle grated cheese on mashed potatoes …

10 . put the Mexican Casserole into the oven, preheated to 200 degrees C for ca. 25 – 30 minutes …

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Bundt Cake full of flavour and odour, ideal for lunch, excellent to serve with a good starter and fantastic with various dips.

INGREDIENTS : 

400 g Hokkaido pumpkin ( peeled and cleaned )

150 g Cheddar cheese ( you can use another one as well )

1 spoon of thyme ( dry spice)

200 g of margarine for cakes ( or butter )

½ tea spoon of salt

4 eggs

300 g of flour

1 package of baking powder

100 ml of milk

150 g of pancetta ( or other dried meat )

FOR BUTTERING A TUBE PAN :

butter and flour

PREPARATION :

1 . preheat the oven to 180 degrees

2 . butter a tube pan and put it in the fridge …

3 . cut cheese and pancetta to tiny dices (as tiny as possible) …

4 . wash the pumpkin, remove the seeds and grate it …

5 . cream butter and salt and add eggs gradually, one by one. Keep mixing till eggs get homogenous with butter …

6 . add milk, flour, baking powder and thyme and mix well …

7 . at the end add chopped cheese, pancetta and grated pumpkin and mix well …

8 . take the tube pan out of the fridge and sprinkle it with a little flour, and shake out the excess …

9 . put the batter into the tube pan and use a spoon to make it even …

10 . put the Bundt cake into the hot oven and bake for ca. 60 min ( it depends on your oven and shape of tube pan )

11 . leave the baked Bundt cake for 10 minutes after taking it out from the oven, and then get it out from the tube pan to let it cool down …

NOTE :

Take eggs and butter out of the fridge earlier, so they can have the same temperature before use.

If butter and eggs do not have the same temperature, lumps will appear during mixing.

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First let me explain you why my bread rolls are called A . B . bread rolls. In 2017 I met a wonderful, young woman in Facebook, who simply delighted me with her character, her modesty, her kindness. We phone each other every day, to be honest I cannot imagine my day without hearing from her a couple of times. We share a lot of interests and one of them is passion for cooking. My dear Alisa Bučan has given me the perfect recipe for bread rolls. These bread rolls are so soft, fragrant, delicious, the best I have ever tried and that’s why I want to share this recipe with you. I thank her for this wonderful recipe, that is why these bread rolls are called A . B . bread rolls J

INGREDIENTS FOR PASTRY :

1 kg of flour

100 g . of margarine ( or butter )

50 ml . of oil

2 spoons of sugar

1 ½ spoons of salt

1 package of yeast

250 ml . of warm milk

250 ml . of water

FOR COATING :

1 spoon of water

1 egg white

margarine or butter

oil

salt

PREPARATION :

1 . add yeast and sugar into warm milk, mix well to let the yeast dissolve completely and leave it aside for a few minutes to enable the yeast to activate …

2 . when the yeast has activated, put all the pastry ingredients in a bowl and knead a soft pastry …

3 . take the pastry out of the bowl, form a ball out of it and coat the bowl with a little oil. Put the pastry back and coat it with a little oil to avoid drying …

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

5 . put the pastry on the worktop ( do not knead ) , and form a long loaf …

6 . divide the pastry in 16 parts, form balls and coat them with oil abundantly …

7 . leave the coated balls for 5 minutes till you turn the oven on between 200 and 250 degrees and cover a big baking tray with parchment paper …

8 . take the ball you have formed and coated first, roll it out in the form of an ellipse and then roll it in the form of a bread roll … SEE THE VIDEO !!!

9 . line the bread rolls in the baking tray, paying attention to space among them …

10 . cover the rolls with a clean kitchen cloth and leave them for 15 minutes to rise …

11 . in the meantime mix the egg-white with water, when the egg-white gets bubbles and the surface becomes white as foam, it means you have mixed it well …

12 . coat the bread rolls with egg-white and sprinkle them with a little salt …

13 . put the bread rolls in the preheated oven for ca 15 minutes, when they get a light brown colour, you can take them out …

14 . coat the hot bread rolls with melted butter …

TIP :

When the bread rolls have cooled down, put them into a bag (so they do not have any air) to stay soft.

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