For this soup I prepared a special kind of bowl made from pumpkin. You do not need any special skills to make one , and your household will certainly like it when you bring it out to the table.
 

Ingredients:
450 gr of pumpkin
1 l + 100 ml  of water
1 dl of cream
2 carrots
1 potato
1 tablespoon of flour
1 onion
30 gr of butter
salt
parsley

Ingredients for 10 sandwiches:
200 gr of ham
150 gr of cheese
3 eggs
seasonings
teaspoon of oregano
5 slices of old bread
5 slices of toasted bread
butter for spreading
milk for dipping

Warm sandwich with toasted bread

Topping: Mix eggs, add chopped ham, grated cheese , oregano and spices

Spread both sides of toasted slices with butter. Place them onto baking tray lined with parchment paper. On each slice place 2-3 tablespoons of topping, and grate some more cheese on top.

Bake in preheated oven at 220°C for 10 minutes.


Warm sandwich from an old bread

Dip each slice of bread into milk, arrange them on the tray and repeat the same process with toppings like you did with toast sandwiches.
 
Bake for 20 minutes.

Ingredients needed:

·        200 gr of room temperature margarine

·        250 gr of sugar

·        4 eggs

·        1 teaspoon of vanilla extract

·        ½ teaspoon of salt

·        250 gr of flour

·        Little bit of baking powder

·        50 gr roasted hazelnuts

·        50 gr of dried apricots

·        25 gr of cranberry

·        25 gr of raisins

With help of mixer beat margarine together with sugar (photo 1). Add one egg at the time, vanilla extract, salt and mix till well incorporated. Add flour, and baking powder (photo 2), stir together with help of whisk then with mixer combine all ingredients together. At last at hazelnuts, chopped apricots, cranberries, and raisins (photo 4). Grease the baking pan (11 x 30 cm) with margarine and sprinkle with flour. Pour the batter in, level it and bake in preheated oven on 170 °C for 60-70 minutes. Use the toothpick test to make sure it is well done before removing it from the oven. Remove from the oven let it cool for 10 min than take it out on the cooling rack and let it cool completely. Enjoy…..

Ingredients :

• 4-6 of pork cutlets
• 1  bag of mushroom soup
• pepper
• mustard

Pound each cutlet with meat mallet, coat it with mustard and add pepper. Don’t salt it since sauce is salty enough for cutlets too. In a skillet frizzle each cutlet on some oil while you prepare sauce. In little bit of water dissolve soup powder and cook till it comes to boil. If it gets too thick add little bit of water. If on the package says to add 1 liter of water you add only ½ liter of water. Remove cutlets from the skillet, drain excess oil leaving only one tablespoon of oil and pour sauce onto it and stir. Let it cook for minute or two. Remove from heat and place cutlets into this sauce. Serve cutlets on a platter and pour 2-3 tablespoons of sauce on each one.

Ingredients:

• potatoes
• 1 teaspoon of dry rosemary
• Olive oil
• Vegeta ( seasoning)

Peel and slice potatoes. Dry them a bit with kitchen towel. In oven safe casserole dish add olive oil, rosemary, vegeta and stir all together. Add potatoes to it and coat them all together till seasoning sticks to potatoes.

Place tray onto bottom of the oven and bake for 20 minutes at 220°C.

Ingredients needed:

·        100 gr of white cholocate ( Milka is preferable)

·        3 egg yolks ( room temp)

·        70 gr of sugar

·        400 ml of whippin cream

·        ½ teaspoon of vanilla extract

Whip yolks together with sugar. Put the heavy cream on top of the stove till it reaches boiling point, add chocolate and stir. Remove from the stove and whisk till all chocolate melts. Add whipping cream and chocolate mixture  to egg yolks and sugar ( one spoon at the time ) stirring it often. Add vanilla extract. Pour into ramekins or mini coffee cups if you don’t have any ramekins.  Bake it in water bath in preheated oven on 150 °C for about 45 minutes. Before serving sprinkle with teaspoon of sugar and caramelize with help of torch. If you do not have one oven broilers will do the trick as well. Keep in fridge overnight.

Ingredients:

• 2 eggs
• 150 ml of oil
• 150 ml of yogurt
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 700 gr of flour
• 1 cube of fresh yeast
• 100 ml of warm water

Also needed:

• Oil for frying
• Apricot marmalade
• Powder sugar

Combine yeast with tablespoon of sugar and flour and place into 100 ml of warm water and let it foam. In a bowl whisk in eggs with salt, add yogurt and oil and stir well till all nicely incorporated. Add foamed yeast to the ingredients, add flour and knead into smooth dough. Set aside and let it rise. When dough has proofed roll it out into 10 cm wide straps or depending how wide you may like them. At the beginning of the strap place 1-2 tablespoons of marmalade (see photos), fold in half and cut the excess off. Make sure that you tightly paste edges so they would not open during frying process. I also folded some diagonally so that I got some triangles as well. Fry them in oil on medium temperature so that they wouldn’t burn on outside and stayed uncooked inside. Fry one side first and when is done turn it over and fry other side as well. Make sure you don’t turn them too many times so that dough will get to greasy. After they are fried place them on a paper towel. When cooled sprinkle them with some powdered sugar and enjoy. You may also use cheese and eggs filling instead of marmalade.

Ingredients:
50 gr  of rootless  plantain   
20 gr  of nettle also without root

5  walnuts in shells   
1 l  of water
500 ml  of honey
200 gr  of yellow sugar

Wash both plantain and nettle real well. Slam walnut with hammer once and place it broken like that still in shell in 1 liter of water to cook. Cook for 30 minutes remove from heat and drain the water. Place honey and sugar and stir so it all melts and incorporates nicely.  Let syrup cool and pour it into bottles and keep in the fridge. You may use it all winter long as many times as you need it. Dosage is one tablespoon 3 times daily.

Dough
600 gr  gr of flour
200 ml    milk
100 ml    oil
1    egg
2 teaspoons of salt
1  teaspoon of sugar
1  teaspoon of vinegar
1  cube of fresh yeast
flax seeds
egg white for brushing

Filling
1    egg
little bit of cheese
salt

Add sugar, flour and yeast in little bit of warm milk and let it foam. In a mixing bowl add egg, oil, salt and vinegar. Add foamed yeast and knead dough. Cover with clean cloth and set aside in warm place so it can proof. When doubled in size stir one more time, and tear small balls from the dough and stretch them out with hands. Make sure one side stays thicker and one gets thinner. Roll the dough from thicker end to thinner. Start point and end point tuck under formed dough to form a snail. With finger form a pit in the middle. Brush the finished product with whisked egg white, and sprinkle with flax seeds. With teaspoon place a filling in the centers. Set aside 10 minutes to rest, then place it at 200 °C temperature oven and bake for 15 minutes. Remove from oven, cover with clean kitchen cloth for 5 minutes and then place them on a platter.