Ingredients needed:

·        200 gr of pastry flour

·        2 eggs

For the filling

·        500 gr of mixed ground meat  

·        Salt and pepper

·        1 tablespoon of butter

For the dressing

• 150 gr of  kačkavalj (cheese)
• 5 eggs
• 2 cups of sour cream

Also needed

• 100 gr parmesan cheese
• 100 ml of olive oil
• 4-5 tablespoon of ketchup
• 1/2 teaspoons of mixed seasoning
• 100 gr of cheese(trapist)

Pour flour in the bowl, make a dent in the middle and add eggs. With help of fork slowly mix eggs and flour, and later with hands knead in the dough. Cover the dough and wrap in plastic foil and leave 30 minutes. In the meantime, prepare the filling.

Chop the onions and sauté them in the heated butter. Add ground meat, sliced mushrooms, garlic, pepper and salt as desired. Sauté all together and leave it on the side to cool. Divide the dough into 3 equal parts, roll with rolling pin or even better with help of pasta machine if you have one. Roll it into thickness of 2 mm. Cut each square to 10 x 10 cm. Sprinkle with Parmesan cheese and at the bottom of one side put the custard in. Roll it into shape of tube (cannellini). At the bottom of the appropriate heat- resisting dish blend ketchup, olive oil, and spices and then arrange prepared cannellini in the dish. Whisk eggs with cream and pour over (cannellini). Shred some kackavelj (cheese) on top and put to bake in the preheated oven on 180 C until it turns golden color.

Ingredient for the dough:

·        500 gr of flour

·        1 egg

·        2 tablespoons of oil

·        1 teaspoon of salt

·        200 ml of warm water 

 For the filling

·        400 gr of ricotta or other cheese

·        3 eggs

·        salt

For brushing:

·        100 gr of melted margarine

For the dressing:

·        200 ml  of sour cream 

·        250 ml neutral creams

·        3 eggs

 In bowl combine together flour, egg, oil, salt, and stir with warm water. Stir all together carefully so that you don’t get any lumps. Knead together till the dough starts to separate from the sides of the bowl. Cover and let it rest for 30 min.

Cover the table with tablecloth and slightly flour the surface. Roll the dough with rolling pin till you can and rest of the dough stretch with your hands. Stretch it as thin as you can, until you start to see it brake. Cut away the thick edges of the dough. Brush the half of the dough with melted margarine and on the other half spread the filling which you made by combining ingredients listed above. With help of the table cloth roll the dough. Cut them with help of small and thick saucer not knife (same as for cabbage rolls) the intervals 7-8 cm.

Cook in the boiling water for 5 minutes remove with the spoon and arrange them in baking dish next to each other. Pour the dressing on top and bake in preheated oven on 200 ° C about 30 minutes. Instead of margarine, you can use the lard, and so will I the second time I make them.

Ingredients needed:

·        1 pack of puff pastry

·        2 onions

·        500 gr of chicken livers

·        300 gr of mushrooms

·        2 cloves of garlic

·        Dried herbs

·        Pepper

·        1 teaspoon of cayenne pepper

·        2 teaspoons of Worcestershire sauce

·        1 sour apple

·        Chopped parsley

·        Roasted sesame seeds

·        Egg for brushing

Roll the prepared and defrosted puff pastry on floured surface.  Take the cake pan in diameter of 22-24 cm, lean or turn dough over the pan and cut the dough around the bottom of the pan. Carefully move the first peace with the help of rolling pin in the brass prepared for baking. Also make the second half puff pastry the same way , but from the second round, cutting one more  round that will be the cover, so that we obtain both the ring and cover from this half of the pastry. Brush edges of the pastry with egg wash and put the new circle which resembles a ring on top of it. Place the smallest round   also in the baking dish on its own so it will bake separately. Both rounds brush with egg wash and bake in preheated oven on 200 ° C. Baked volovan will look like a bowl in which you can put a different topping.  From the simplest to very complex. In this case, the fillings I have are chicken liver and button mushrooms.

For the sponge cake:

·        5 tablespoons of eggs

·        5 tablespoons of sugar

·        5 tablespoons of ground plazma ( tea biscuits)

·        5 tablespoons of ground walnuts

·        2 tablespoons of flour

·        ½ teaspoon of baking powder

·        1 tablespoon of cocoa powder

 For the filling:

·        1 margarine (250 gr)

·        200 gr of powdered sugar

·        1 vanilla pudding powder

·        100 gr of ground plazma

·        1 smaller can of pineapple

 For the meringue:

·        4 egg whites

·        250 gr of sugar

·        80 ml of water

 Prepare the sponge cake from the ingredients listed above and bake in round pan (22-24 cm dimension). Cool the baked cake then cut the sponge 2 cm from the top to get two layers. Scoop out the bottom cake leaving a ring size of 2 cm in width. Whip the margarine together with powder sugar. Cook the pudding according to the instructions on the bag and when cooled combine it with margarine mixture, add vanilla sugar, ground plazma, scooped cake sponge. Incorporate all together, and add chopped pineapples pieces. With this mixture fill the bottom part of the cake then cover with the top part. Make thick syrup from sugar and water.  Whip the egg whites and pour slowly thick syrup to make meringue. When all syrup has been added continue beating till meringue has cooled and becomes thick and shiny. When meringue is cooled and ready decorate the cake. Brown the finished cake with torch or put it under the broiler in the oven. Instead of meringue you can use whipping cream to speed the process. Enjoy.

• 1 package gnocchi
• 20 g butter
• 30 g fresh basil
• 30 g fresh parsley
• 40 g ground walnuts
• 60 g parmesan cheese
• 3 cloves finely shredded garlic
• 100 ml olive oil
• Salt

Cook gnocchi following direction from the package. Wash and dry parsley and basil with kitchen towel then put in mini chopper (or you can use hand blender). Add walnuts, parmesan cheese, garlic and 50 ml of olive oil. Chop up the mixture then add remain oil and salt. When pesto is done put it in jar and preserve in refrigerator, and use it when you need it.

Put butter in pan and melt it then add 2-3 spoons of prepared pesto and mix it, then add cooked and drained gnocchi, mix it well and serve while warm. You can sprinkle some shredded cheese over gnocchi, as you wish.  

Ingridients needed:

550-550 gr Petit Beurre ( Tea biscuits)

50 gr of La festa cappuccino powder

250 ml milk

3 whole eggs

6 tablespoons granulated sugar

500 ml whipping cream

Filling: whisk eggs well with sugar, and then to pour sweet cream and beat until it becomes thick custard. Pour hot milk over cappuccino powder and leave it aside. Dip each cookie in the milk and and start layering onto a serving platter.  Coat the biscuits with layer of custard that was already prepared and cover it with new layers of biscuits.   Repeat the process until you use all the cookies and filling. Finish with layer of custard cream which whom you decorate the entire cake. If desired you may decorate it with shredded pieces of chocolate. Leave the cake overnight in the fridge, and cut in desired squares the next day.

Ingridients needed for yellow cake :

• 4 whole eggs
• 4 tablespoons of sugar
• 4 tablespoons of flour

Dark cake:

• 4 whole eggs
• 4 tablespoons of sugar
• 4 tablespoons of flour
• 2 tablespoons of cocoa powder

For the custard:

• 750 ml of milk
• 10 tablespoons of sugar
• 10 tablespoons of cream of wheat
• 1 margarine or butter ( 250 gr)
• 2 packs of vanilla sugar
• Jelly candies
• 2 tablespoons of cocao powder
• 5 chocolate covered banana ( candy bars)

For the glaze

• 100 gr of chocolate
• 100 gr of butter or margarine

Yellow biscuit:  Whisk eggs with sugar, and add flour and stir slowly. Bake it in cookie pan   (30x34) coated parchment paper.

Custard.:  boil the milk with sugar and vanilla  sugar. Gradually add grits. Mix the margarine or butter in separate dish and mix it into the cool custard. Divide the custard  in half. In one part add chopped, colorful candies  , in the second half, cocoa and chopped chocolate bananas. Yello2 sponge cake put into the mold pan  with the ends of it hanging over the mold pan which you will need in order to form the bottom of the rolaude.  Cover with light custard cream.  Dark sponge cake cover with dark  custard and layer it in to the mold pan. ( extras cut away ) Impending end of the yellow crust move to the left side, and  press lightly the entire cake for it to glue , and then turn the mold and  let the rolaude come out of it.
Glaze: melt butter, add peaces of  chocolate and mix until the mixture becomes smooth. Cover the cake with the chocolate glae  and let it completely set and harden before cutting it. If you like you may sprinkle some shredded coconut on top of the glaze of better look and extra taste.