POGAČA (Bread with cheese and spinach)

Recipe for a delicious bread with cheese and spinach that everyone will love. The stuffing mixture of cooked spinach and cheese make this dish a truly special one. This bread can be used as a snack or as an accompaniment to soup.


Ingredients:

· 1 cup of water
· 1 cup of yogurt
· 1 cup whey
· 100 g butter on a sheet
· pinch of salt
· 1 teaspoon sugar
· 1 tablespoon of yeast
· 1 bag of baking powder
· 5 cups flour

Add the ingredients for the dough to the dough mixer bowl. Mix until you have a dough. Knead the smooth dough of the above ingredients and allow to rest. Refrigerate for 40 minutes


For the filling prepare

· 1 cup of thawed spinach
· 2 eggs,
· 1 egg white,
· 1 cup of cottage cheese,
· 1 tablespoon of oil
· Pinch of salt,
· Paper,
· 1 yolk,

Drain the thawed spinach in a strainer, then squeeze out the excess moisture using paper towels or a clean kitchen towel until the spinach is dry. Mix the frozen spinach, eggs, egg white, cheese and oil to give a uniform mixture. Season with salt and pepper. Mix until even and set aside.
Cut the dough into half and roll it flat.

On the first part, arrange the filling and fold with the second one. Carefully transfer to a roomy loaf pan. Coat with whisked yolk and bake for 40 minutes at 180⁰C until it gets a light brown color (until toothpick inserted in center comes out clean)

Remove from pan to a wire rack; let stand for 20 minutes before slicing. Serve warm.

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Bavarian Cheesecake

If you are a fan of cheesecake, you need to try out this recipe. My family loves cheesecake and this is one of our favorites! This cheesecake is delicious. Everyone loved it.

Ingredients for the crust:

300 gr of fine graham cracker crumbs
120 gr melted butter
100 gr of finely chopped walnuts
5 gr of cinnamon

Preparation for the crust:

Mix all crust ingredients well. Reserve 3 tablespoons of mixture. Tip the mix into a 20 cm spring form baking pan, spread it evenly over the bottom and up the sides as far as you can. With the back of a spoon, press the mix firmly into the baking pan to form a solid crust. Refrigerate for 1 hour.


Ingredients for the filling:

3 eggs – separated
400 gr of cream cheese
10 ml of vanilla extract
200 gr of white sugar
200 gr of sour cream
100 gr of soft butter
5 ml of lemon juice
100 gr of cornflour pinch of salt


Preparation for the filling:

Separate eggs, saving both yolks and whites. Beat the egg yolks with the sugar and vanilla extract until light and creamy. Add the softened butter and beat well, then add the cream, lemon juice and beat again. Whisk the egg whites with the salt until very stiff, then very fold in the eggs yolks mixture adding the sifted cornflour a little at a time. Beat until smooth. Pour the filling into the crust. Sprinkle the 3 tablespoons of crumbs on top. Bake at 180 °C for 40 minutes or until set.

If the top browns too quickly then cover with foil to finish.

Cool and chill a few hours before serving.

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Baked Oatmeal

Are you ready for the breakfast? It’s important for kids to eat a healthy breakfast to refuel their bodies after sleep, healthy breakfast can be quick and easy to make. You can prepare them the night before, so you have an aromatic breakfast ready in the morning. So that the new day may begin in delight


Ingredients :

2 cups (280 gr) oatmeal
1 cup (250 ml) of any type of milk
2 beaten eggs
2 teaspoons (10 ml) of vanilla
5 tablespoon (50g) almonds
5 tablespoon (50g) fried hazelnuts
5 tablespoon (50g) dried cranberries
5 tablespoon (50g) raisins
5 tablespoon (50 g) of chopped apricots
4 tablespoons of honey
2 tablespoon 20 g integral sesame (can be ordinary)
2 tablespoon 20 g of flax


Preparation :


Slice the hazelnuts in half and place in the oven at 100°C for about 15 minutes, stir them every once in a while. Chop the almonds into smaller pieces.

In a large bowl mix: beaten eggs, milk, oatmeal, vanilla, almonds, hazelnuts, cranberries, raisins, chopped apricots, honey, integral sesame and flax.

Pour the mixture into a baking dish/paper and bake at 180°C for about 30 minutes. Before baking, gently cut the size and shape of the tiles with a knife to make it easier to cut after baking.

Store Corny in a cookie box or you can also freeze it. You can combine dried fruits as desired, as well throw out or add more spices, e.g. cinnamon.

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Easter Bread

Soft, tender, traditionally eaten at Easter breakfast. It’s the typical Easter sweet bread of my areas. This easy recipe for homemade Easter Bread is worthy of a special occasion. A rich dough yields a memorable bread.


Ingredients :

· 1 tsp. sugar
· 1 cup lukewarm water
· 1 tbsp dry granular yeast
· 3 cups scalded whole milk, lukewarm
· 2 eggs, beaten
· 1 cup sugar
· 2 tablespoon powdered sugar
· 2 tablespoon honey
· ½ cup melted butter
· 1 tsp. salt
· 1 tsp. lemon zest
· 6 cups of sifted flour
· 1/ ground cinnamon


Preparation :


Place the yeast in a small bowl with 1 teaspoon of sugar and a 1/2 cup of water. Stand for 5 minutes until frothy.

In a large bowl, gently mix the flour, yeast, milk, butter, cinnamon, salt, honey, egg, and the zest of a lemon peel together. Knead until the dough no longer sticks to the hand. Cover the bowl of dough with a tea towel, place it in a warm place, free of draft, and let it rise until double in bulk

Shape the dough into a ball. Place a silicon parchment paper on a baking sheet. Place the dough ball onto the baking sheet, cover with plastic wrap and set aside to rise. Let the dough rise until it doubles in size.

Do not let the loaves rise longer than necessary, because the loaves will lose their shape.

Preheat the oven to 200℃ (about 400℉)., and bake the bread for 10 minutes. Lower the temperature to 180℃ (350℉) and bake for 30 minutes longer, or until done. To prevent the tops from over browning, you may loosely drape large pieces of aluminum foil over the bread, once the crust is golden.

After baking, brush the top of your Easter bread with liquid butter and use a strainer to dust powdered sugar on top. Let it cool completely, to room temperature, then remove from the pan.

Your Easter bread is ready for Easter breakfast. If well-wrapped, leftovers will keep for 3-4 days.

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Green Burgers

Making healthy choices can be hard sometimes. You just want to eat a burger and forget about consequences. This is delicious and healthy burgers for you. This recipe is something quick, filling and healthy version of quick meal.


Ingredients:
· 300 gr sweet corn
· 500 gr spinach
· 1 Small onion
· 1 medium carrot
· ½ teaspoons garlic powder
· 1 teaspoon dried mixed herb
· 1 tablespoon extra-virgin olive oil
· 2 eggs
· Salt
· Pepper
· ½ cup (100gr) bread crumbs



Preparation:

Put the corn, spinach, onion, carrot and eggs in a blender and mix until the mixture is compact. Add the remaining ingredients (garlic powder, mixed herbs, oil, bread crumbs and, salt, pepper) and mix well.

Heat the oil in a pan. Shape the burgers with your hands and bake for about 5 to 7 minutes on each side or until cooked through.


Stay healthy!! Stay at home

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Cauliflower and Chicken

This is easy and delicious weeknight meal! These thin chicken cutlets served with rich and fragrant cauliflower are just perfect for those busy weeknights chicken meal



Ingredients


· 1 cauliflower, cut into medium florets

· 1 onion, thinly sliced

· 3 cloves garlic, chopped

· ¼ cup (60 mL) melted butter

· 1 Tbsp (15 mL) oil

· 2 skinless chicken breasts, cut into cubes

· 1 tsp (5 mL) fresh thyme, leaves only

· 1/2 cup (125 ml) cooking cream (15%)

· Salt and pepper

· 30g Parmesan cheese, freshly grated


Directions


Preheat the oven to 190°C (375°F).


Cook chicken cubes to the skillet and cook for 5 to 7 minutes, until the chicken is no longer pink in the centre. Add the cauliflower, onion and garlic with melted butter, and continue cooking for 4 minutes, stirring. Add the and cream. Stir and bring to a boil.

On a baking sheet, toss cauliflower, onion, chicken cubes and garlic. Sprinkle with thyme. Spread on the baking sheet. Season with freshly ground salt and pepper

Roast for about 20 minutes, stirring halfway through cooking. Roast for about 10 minutes. Remove from the oven. Sprinkle with cheese and serve immediately.

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Christmas Gingerbread

This is a delicious gingerbread recipe - the dough is easy to handle, and I love the spices in it. This was by far the best gingerbread cookie recipe I have ever had.

Ingredients 

• 450g all-purpose flour
• 150g unsalted butter
• 110g cup dark brown sugar
• 125ml golden syrup
• 2 teaspoons baking powder
• 1 tablespoon ground ginger
• 1 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground cloves
• 1 large egg

Preparation

Preheat oven to 180°C. Line 2 large oven trays with baking paper.

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add golden syrup, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.



Turn onto a lightly floured surface and gently knead until smooth. Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.

Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over the dough and rolling pin. Roll dough to a scant 5mm thick. Use additional flour to avoid sticking. Using a Christmas pastry cutters, cut shapes from dough, re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.



Bake in preheated oven, 1 tray at a time, for 10 minutes or until just firm to touch (the lower time will give you softer cookies).

Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. After cookies are cool you may decorate them any way you like. Decorate gingerbread using writing fudge and rainbow choc chips, if desired. They look wonderful decorated with Royal icing.



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