PRODUCTS:

3 carrots (3 x 150g)

1 pear (1 x 250g)

50 g sweet corn

1/2 lemon

Salt and olive oil for seasoning

Volume of mixture – 0,750 kg.

METHOD OF PREPARATION:

Peel and grate the carrots and the pears on a grater. Add the corn and the lemon juice. Spice with salt and olive oil. Serve in suitable salad dish.

PRODUCTS:

400 g yoghourt

2 tea cups granulated sugar

1 tea cup chopped walnuts

2 lemons

7 apples (7 x 200 g)

150 g seasonal fruit (peaches, cherries, plums, apricots, pears, bananas, etc.).

20 g gelatin

Volume of mixture – 3,500 kg.

METHOD OF PREPARATION:

Mix the gelatin with 400 g of tepid water to swell.

Choose a large pot to gather the volume of the mixture, put the yoghourt and stir it with a spoon. Grate the peeled apples directly into the pot, and then add the seasonal fruit, the squeezed lemons, sugar and walnuts.

Heat the gelatin on stove until it’s completed melted (do not boil).

Then cooled it to 37 C degrees (it should be warm when you check with your pinky).

Add the ready gelatin in trickle to the mixture at constant stirring.

Pour the ready mixture into small bowls in portions of 200 g and cool in the refrigerator for 2 hours to firm.

Cream is served cold and if desired may it turn upside down on a plate (like flan).

PRODUCTS:

4 pcs eggs

3 tea cups flour

2 tea cups granulated sugar

10 g baking powder

10 g vanilla sugar or 1 capsule

½ tea cup oil

1 tea cup water

3 apples (3 х 200 g peeled and diced for moussaka)

Volume of mixture – 2,300 kg.

METHOD OF PREPARATION:

All products must be dosage and prepared in advance. Mix the baking powder with flour. Beat up the eggs, vanilla and sugar till the mixture become white. Add to this mixture with constant stirring flour, oil and water. Finally, add the sliced apples.

Pour the mixture into a cake pan or a round pan spread with butter.

Place the cake in the preheated oven. First bake on lower oven at 180 C degrees at the lowest level of the oven till the arising and chapping of the cake’s surface. After then moved the pan to the middle level of the oven and baked at upper and lower heating until become golden. Cool and turned upside down the cake. Sprinkle with powdered sugar. Serve cut into slices together with yoghourt or buttermilk.

PRODUCTS:

1 tea cup wheat flour

1 tea cup sugar

1 tea cup semolina

10 g baking powder

1 kg. Peeled and grated Apples or Pears or Squash

1 tea cup oil

Volume of mixture – 2,000 kg.

METHOD OF PREPARATION:

Mix all together the flour, sugar, semolina and the baking powder. Peel and grate the fruit you choose to put into the shtrudelina. Grate the fruit either at the grater in the classic bands or at food processor. Place the products in a round baking pan with Ø 28 cm or rectangular one with dimensions 40x30 cm.

Divide the fruit into four equal parts; the dray mixture should be divided into three equal parts. Cover the bottom of the pan with grated fruit, then spread evenly 1/3 of the dry mixture so alternating and ending with the fruit.

Pour oil over the ready mixture and prick with a fork. Cool the dessert in the refrigerator for 30 minutes, then bake it in preheated at 180 C degree oven with upper and lower heating (intermediate level of the oven) for about 40 to 45 minutes, until become golden.

Dessert is served cold, cut into small rectangles.

UNITS:

1 level coffee spoon = 2,5 g

1 level tea spoon = 5 g

1 level soup spoon = 10 g

1 level coffee cup = 50 g

1 level tea cup = 250 g

PRODUCTS:

4 pcs eggs

1 1/2 tea cups sugar (1 tea cup = 250 gr.)

1 tea cup yoghourt

1 teaspoon baking soda (1 teaspoon = 5 gr.)

2 pcs Granny Smith apple variety grated and squeezed

10 g cinnamon

1/2 tea cup oil

3 tea cups wheat flour

10 g Baking powder

1/2 tea cup chopped walnuts

Volume of mixture – 2,020 kg.

METHOD OT PREPARATION:

Mixed the broken eggs with sugar (for healthier recipe may add honey instead), than add baking soda mixed with yoghourt, grated and squeezed apples, cinnamon, oil, flour, baking powder and finally the walnuts.

Pour the mixture into a rectangular baking pan covered with baking paper. Place pan in cold oven.

Bake at oven with upper and lower heating at 180 – 200 C degrees for about 40 minutes.

Serve sliced into rhombs and sprinkled with powdered sugar.