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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CAUTION ! This dessert makes addiction to all Raffaello balls lovers, when you try the combination of Raffaello and raspberries, it tastes really amazing.

INGREDIENTS :

500 g of quark (or curd, but you can use fresh cheese, too)

200 ml of cream

50 g of sugar

3 packets of vanilla sugar

400 g of raspberries (frozen)

1 big package of Raffaello balls (230 g )

PREPARATION :

1 . Crush up Raffaello balls in a blender or with a fork …

2 . Mix quark, vanilla sugar and sugar shortly …

3 . Put quark and Raffaello together, mix shortly and put aside till you whip the cream …

4 . Add whipped cream into the prepared Raffaello cream and stir well …

5 . Put the cream into a piping bag (not obligatory, you can fill the glasses using a spoon, as well), first put the raspberries into glasses, then add Raffaello cream, after that raspberries again and at the end put just one raspberry on the top …

6 . Put the dessert in the fridge for 3 – 4 hours to let the raspberries defrost slowly …

NOTE :

In Croatia quark or curd (Quark or Topfen) can be found in shops like Lidl, Interspar, Kaufland.

I have taken this recipe from Anna Walz on the Chefkoch.de website.

   

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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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If you like Yogurette chocolates, you will adore this cake. As summer is approaching, I have made this summer cake for you. Due to yoghurt and strawberries the cake tastes light and fresh.

INGREDIENTS FOR BISCUIT PASTRY :

(a 250 ml-cup is used)

3 eggs ( L )

1 vanilla sugar

1 cup of sugar

½ cup of oil

½ mineral water

1 ½ cup of flour

1 baking powder

10 g of cocoa

FOR FILLING :

2 packages of gelatine powder = 20 g (or 12 sheets )

400 ml of cream

1 Whip It (whipped cream stabilizer)

250 g of fresh cheese

500 g of set yoghurt 10 %

3 spoons of lemon juice

500 g of strawberries

100 g of powdered sugar

200 g of white chocolate

10 spoons of water

DECORATION :

5 packages of Yogurette chocolates

8 strawberries

1 Whip It (whipped cream stabilizer)

200 ml of cream

PROCEDURE :

1 . heat the oven at 180o C …

2 . mix eggs, sugar and vanilla sugar to make a nice cream, add oil and mix for 2 more minutes …

3 . add sifted flour, cocoa, baking powder and mineral water and stir lightly with circular movements to make the mixture homogenous …

4 . line the pan with parchment paper, oil the edges (oil or butter) and put the biscuit mixture in the cake tin 26 and bake it for 40 – 45 minutes …

5 . open the tin band and let the biscuit cool down completely …

6 . for the filling, first melt the chocolate on steam, then take it away from the sauce pan with simmering water to let the chocolate cool down (it has to be just warm) …

7 . dissolve the gelatine in water, stir and let it stay for about 10 minutes to become spongy …

8 . in the meantime mix the cream a bit, add cream stabilizer and continue mixing till it gets firm. When it is ready, let it stay for a while to prepare other ingredients…

9 . dice the strawberries and leave them aside …

10 . put yoghurt, cheese, powdered sugar, lemon juice into a bowl and mix well. Take 4 spoons of the mixture away, for gelatine …

11 . stir the whipped cream with yoghurt you have mixed and chocolate …

12 . melt the gelatine in the microwave for a few seconds and add the 4 spoons of yoghurt, you have taken away, and mix with gelatine…

13 . put the prepared gelatine into the filling and stir well …

14 . add strawberries and stir well …

15 . half the cooled biscuit, the upper side will be used as the bottom of the cake …

16 . put a high metal band around the cake and pour more than half filling on the bottom biscuit . Then take the second biscuit, turn it upside down and pour the rest of the filling….

17 . smooth the cake and store it in the fridge overnight …

18 . for decoration half the strawberries and mix the cream with cream stabilizer …

19 . ice the cake with whipped cream , line the strawberries all along the edge, chop two yogurette chocolates and put them in the middle, line other chocolates all around the cake. You can decorate the cake, as you wish, too.

    

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