Ingredients needed:
5 egg whites
1 teaspoon of salt
4 tablespoon of flour
3 tablespoon of poppy seeds

Filling:
ajvar ( vegetable spread)
150 ml mayonnaise
1 cup of sour cream
150 gr of ham

Add some salt in egg whites and whip until soft peaks form. Add flour, spoon by spoon and whisk in. Add poppy seeds and whisk till you get smooth batter. Line baking tray with parchment paper, and grease with oil or margarine. Pour batter and level the top. Bake for 4-5 minutes on   180 °C. When it’s baked, invert it on damp kitchen cloth, remove the paper, and roll in together with cloth.  Let it cool. Unroll cooled roll and spread with thin layer of ajvar, and on top of it spread mixed mayo and cream. Mince ham or you can keep it in one piece, but needs to be thinly sliced. Roll in again then wrap it into plastic foil, and place it in fridge till completely cooled.  You can make roll and roll it in with damp cloth then place it in freezer. When you decide to use it, remove it from freezer and let it defrost. Unroll spread filling as desired and serve. 

Ingredients needed:

• 250 gr of ham
• 200 gr mayonnaise
• 1 cup of sour cream
• 3 eggs
• 2 carrots
• 2 big potatoes
• 5-6 smaller pickles
• 1 small can of peas

Peel potatoes and cook together  with carrots. Drain water and mash potatoes with fork, while you slice carrots in small cubes. Place eggs in the water and let them cook too. Peel them and finally chop. Pickles and ham also finally chop and add them with rest of the ingredients. Add peas, mayo and cream. Stir all together.  In case if it’s too thick you may add one tablespoon of mayo, if not sour enough add more pickles all depending on your taste. I don’t even salt it and it’s still perfect. Garnish with tomatoes, parsley, pickles, and keep in fridge till serving time.

Ingredients needed :

• 2 chicken filets
• 3 medium size carrots
• 200 gr cheese
• 4 pickles
• 1 tablespoon of mayonnaise
• 1 tablespoons of sour cream
• salt
• black pepper
• grated cheese
• roasted sesame seeds

In some water cook chicken meat together with carrots. Drain and puree in blender. Add cheese into the mixture, finally minced pickles, mayo, sour cream, salt and black pepper. Stir and incorporate all well, and form little balls. Roll each one into grated cheese or roasted sesame seeds (but this way they will look less like real rafaello balls).

Ingredients:
4 tomatoes
150 gr small curd or cream cheese
100 gr feta cheese
2  cloves of garlic
50 gr of sesame seeds
parsley leaves
salt and pepper

Ingredients needed:

• 300 gr yellow corn flour for polenta
• 400 ml of milk
• 800 ml of water
• 40 gr grated parmesan
• 200 gr kačkavalj ( cheese)
• 1/2  clove of garlic
• 80 gr of bacon
• 30 gr of butter
• Salt and black pepper

In a sauce pan place milk with water, add peeled garlic and little bit of salt. Right before it reaches boiling point, slowly add flour. Cook polenta on low heat for 40-45 minutes, while frequently stirring (if you are using an instant polenta, you prepare it by the instructions provided to you on the package). Grate parmesan cheese onto cooked polenta; pour into round spring form pan, which you moistened. Smooth it out and let it set. Slice polenta and fry it on some butter, then move it over onto grill. Slice kačkavalj cheese, and place it on triangles of polenta. Wrap each triangle with one or two slices of bacon. Arrange them onto tray lined with paper. Place them into oven and bake for 4-5 minutes at 250°C till cheese slightly melts .

Ingredients needed:
2 egg plants
200 gr kačkavalj ( cheese)
200 gr of ham
2 of eggs
breadcrumbs
flour
oil
salt and pepper

Ingredients needed:
1 pack of mashed potato
125 ml of milk
50 gr of butter
50 gr of corn
50 gr of marinated button mushrooms
1 small carrot
1 egg yolk
parsley
50 gr of peas
1 chopped pepper
oil
salt and ground pepper

Melt half of butter and add milk. While constantly stirring, add mashed potatoes. When we reach needed thickness, remove from heat; add other half of butter and yolk. Place mixture into piping bag and on baking tray lined with paper form nests. Bake for 15 minutes on 180 °C.

On heated oil sauté chopped carrots. Add peas, corn, pepper and mushrooms. Cook veggies a little bit. Season with salt and peppers and add chopped parsley. When nests are done place them onto plate, stuff them with veggies and serve while hot.