INGREDIENTS:

2 glasses of flour1 glass of sugar

half a jar of peanut butterhalf a packet of butter or margarine – take out from the fridge earlier to be soft

2 tablespoons of natural yoghurt half a teaspoon of banking soda

1 vanilla sugar

PREPARATION:

With your hand, mix all the ingredients but flour in a large bowl.Then knead the dough, adding the flour gradually.

The dough must be smooth.You can add a bit flour if it is still sticky.

Form balls (3-4 cm diameter ) and flatten each in your hands.Put the cookies on the baking tray (on a baking paper)

at regular quite big intervals as the cookies grow when baking.Use a fork to impress a ‘prison-bar-like’ pattern

Bake for 15-25 min in 175 degrees Celsius until gold (be careful – it is easy to burn them )Use a wide spatula to take the cookies out. They harden after that.

The taste is so special that there is no need to put any extra icing on them.

Enjoy! Magic

PS

I TESTED THAT! When you double the ingredients (which means you should add a whole carton of small yoghurt and a whole jar of peanut butter), you will get 5 baking trays, 12 cookies on each tray)

INGREDIENTS:

To make a Pancake You Need:

One egg, Two Glasses of milk, One Spoon of sugar, Pinch of salt, ½ glass of water, Flour

To make Stuffing You need:

One kilo sauerkraut cabbage, One Onion, 200 g Mushrooms, SaltCaraway, Marjoram, Pepper, Three spoons of oil, One mushroom bouillon cube, Parsley leaves, One Egg

Additionally :

Two or Three Eggs, Oil, Breadcrumbs

PREPARATION:

Of all the pancake ingredients prepare the pancake batter and fry the pancakes until golden color.

Soak the mushrooms first and boil.

Wash the cabbage, Pour water over it, boil and drain. Fry onions in oil, add the cabbage and pour 2/3 glass of water.

Put on the cooker to stew. At the same time chop the mushrooms and add the mushroom bouillon cube and seasoning.

Stew together until tender. Season to taste with salt and pepper. Cool off.

Add some chopped Parsley leaves, an egg, and mixed.

Put the stuffing on each pancake, wrap as in the envelope and roll.

Coat the ready pancake rolls with egg and Breadcrumbs, and fry in oil on each side until golden brown.

Serve with pure beet – root soup. : -))

Ingredients:

1,5l vegetable and meat stock1l soup

50 dag raw white sausage4 hard boiled eggs

1/2 glass of thick cream30 dag mushrooms

1 spoon of grated horseradish5 cloves of garlic

3 bay leaves1,5 little spoon of marjoram

10 grains of black peppersalt and pepper

Preparation:

Pour the hot stock over the sausage, add bay leaves and grains of pepper. Boil for 30 minutes. Pour the sourdough and simmer for 20 minutes. Remove the sausage, strain the soup.

Add horseradish and garlic smashed, in a garlic press, add cream and marjoram. Season with salt and pepper to taste. Cut the sausage into slices. Add to sour soup.

Cut mushrooms into quarters, lightly stir-fry and toss into the soup. Bring to a boil. Serve with egg halves.

Ingredients:

750g semi-skimmed curd cheese3/4 glass of sugar125g margarine

4 eggs1 little spoon of baking powder

vanilla sugarblancmange powder2 packs of biscuits

50g raisinschocolate coating glaze

Preparation:

Melt margarine and cool. Separate the yolks from the whites, and then beat the yolks with half the sugar. In a bowl, mix the cheese until smooth, adding the rest of the sugar, blancmange powder and baking powder. Slowly and gradually, add the beaten egg yolks

and margarine. Blend for about 3 minutes to gain a uniform, smooth consistency. Beat stiff, and then combine with the cheese mass. Mix the whole gently with a spoon,

add the raisins. Lamina baking measuring 25x28 cm. Pour the cheese on it. Put into a slightly heated oven and bake for about 1 hour at 180 degrees.

After cooking time leave the cake in the oven for approx 10 min.

Cool down to pour chocolate glaze on the cake.

Ingredients:

-1, 25 kg of Ground cheese- 25dag of sugar

-3-4 of eggs-3 glasses of milk

-4 tablespoons of frying oil-2 blancmange power without sugar

- Vanilla sugar- lemon juice: ½ of lemon

- desiccated coconut- raisins

Preparation:

Cream yolks with sugar, add vanilla sugar, oil and lemon juice. Cream again all adding cheese by a tablespoon.

Blend puddings with milk and add it to the dough, add raisins. Knead the thin layer of crusty dough. Put the cheese dough on it.

Bake at 200’C for about 1h. Beat the egg whites with 2-3 tablespoons of sugar, add desiccated coconut gently to it.

Bake for about 10-15 min. more.

Ingredients:

Dough:

400 g of flour2 egg yolks

3/4 glass of warm water

Stuffing:

750 g of potatoes250 g of cottage cheese

2 onions2 spoons of butter or margarine

salt, pepper

Preparation:

The stuffing: Boil the potatoes in salted water, use a fork to mash thoroughly with cottage cheese. Chop the onion finely and fry with butter or margarine until transparent.

Mix with cottage cheese and potatoes. Season with salt and pepper so that the stuffing is not bland.

Dough: In a bowl (or on the pastry board) pour the flour, add egg yolks, and rub ingredients. With one hand, slowly pour warm water, and with the other hand mix the ingredients

until they are thoroughly combined. Knead a smooth dough and roll out thinly on the work surface sprinkled with flour. Use a glass to cut out circles, put the stuffing on each, stick the edges together

to form a fine half-moon ;-))). Put into a boiling salted water and boil until they go into surface (3-4 minutes).

INGREDIENTS:

* 1 kg of ground cheese* 1 cup of sugar (may be more if you like it sweet) * 2 puddings, cream or vanilla (can be with sugar) 

* 9 eggs * 1 packet of raisins 

* 1 packet of butter or margarine* 1 vanilla sugar 

* 1 teaspoon of baking powder

PREPARATION:

Mix sugar, vanilla sugar, butter and egg yolks for 10 minutes until smooth.Next, add cheese in small portions and keep mixing.

Add puddings and baking powder and continue to mix.Beat the egg whites to a froth and add to the dough. Mix well gently.

Add raisins sprinkled with flour. 

You can put the ready pastry (or biscuits) on the bottom of the baking tin or simply bake the cheesecake alone.Bake at 150 - 160 degrees Celsius for about 1.5 hours until it is golden - brown.

You Need To make a dough:

Three glasses of flour, One glass of sugar, Forty grams yeast, 3/4 packet of butter, One glass of milk, Four eggs

You Need To make a filling :

Three glasses of poppy (scalded and ground), One glass of sugar ,1/2 packet of butter, Two eggs (to spread on the dough ), Four spoons of raisins, One tiny cut fig, One spoon of orange peel

 Preparation:

Knead the dough of all ingredients, put away in a warm place to grow. Put the poppy into a pan, fry for a moment.

Add butter, bakalii  and sugar, stew until poppy absorbs fat.

When the dough doubles its size, take it out and roll out. Grease the dough with a mixed egg.

Lay out the filling, wrap up and grease with egg again. Bake in 180 °C for about 50 minutes, depending on the dough thickness .

Sprinkle the baked cake with powder sugar.

Components:

One cabbage , Pork mince, Two onions ,

Salt and pepper, Three bags of rice

Preparation:

From a cabbage cut out the centre, put to a large pot, pour water over the cabbage and boil in salted water, until the leaves are soft. Separate the leaves individually gently.

Boil the rice and mix it with meat. Cut onions into fine cubes, fry in oil. Add to stuffing. Wrap up ‘pigeons’: lie down the rice stuffing onto the leaf and wrap up the sides to the centre first and roll up then. Arrange the ‘pigeons’ in a large pot tightly,

pour water over them and stove till they are tender in 200 degrees Celsius. Serve with tomato or mushroom sauce .

Ingredients:

50 grams of minced meat15 grams of mushrooms

a bunch of parsley1 eggmilk

oilsalt

pepper

Preparation:

Soak bread in milk, squeeze and add to meat.Add egg and seasoning and form the mass as for chops.

Wash the mushrooms under the current water and chops finely, fry briefly in a little oil, add chopped parsley and mix.

From the mass, form clumps, and place a spoon of mushrooms on each. Wrap in beads. Fry in oil and put on a plate.

Serve with boiled potatoes and green salad.

Ingredients :

- one cucumber- two peppers

- two chicken breasts- chopped cabbage- small tomatoes

- garlic sauce- canned corn

Preparation:

Cut all vegetables into small pieces. Cut the chicken breasts in small pieces.

Fry the chicken on a pan. Put the pieces of fried chicken in a large bowl.

Then add the cabbage and other vegetables. At the end, pour the sauce on the salad components.

Preparation :

Sprinkle chicken breasts with gyros seasoning generously enough.

Put into the fridge for several hours to get cool (for 12 hours even).

Next cut the chicken into cubes slightly and fry in oil.

On the same oil, fry the onion cubes until transparent.

Cool it down.

In a transparent bowl, put the salad coats as follows :

1 - a Chicken breast

2 - Onion

3 – Ketchup coat

4 – Gherkins (cut into cubes)

5 – Corn

6 – Coat of Mayonnaise (hot is best)

7- Shredded Chinese cabbage

Such prepared ‘Gyros’ salad should stay in the fridge for about an hour before we serve it to consumption