Pogacele cu seminte si branza

These tasty snacks are so easy to make. Here is the recipe in the Romanian language: Pogacele cu seminte

350 g flour, 300 g of cottage cheese, 250 g butter minimum 82%, 50 g pork fat, 100 g cheddar, 100 g sunflower seeds, 100 g pumpkin seeds, 2 teaspoons salt, 1 egg for decoration

Cut the butter into cubes and mix it with cottage cheese and pork fat. Add salt. Finally add the flour in 3-4 batches. The dough will be extremely sticky, but it's no problem. Transfer the dough in the fridge for cold 1-2 days.
Stretch the dough until you get a sheet of about 40 × 30. Use a lot of flour so the dough doesn't stick. Sprinkle the cheddar and the seeds over the dough.

Fold the dough sideways and then top and bottom.

Stretch the dough again until you get a sheet of about 30x35 cm with a thickness of around 6-7mm.
Cut the dough into squares, grease the surface with the beaten egg, sprinkle with black sesame seeds. Place the squares on a baking sheet and bake them in the over for 15-20 minutes at 170C.

20 Minutes Corn Soup

Found this recipe on a German website www.lecker.de

It's fast and tasty

1 onion, 2 cloves of garlic, 1 piece ginger, 1 red chili pepper, 2 tablespoons coconut chips, 2 tablespoons oil, turmeric, salt, pepper, 2 tins (à 425 ml) corn, 1 tin (à 400 ml) unsweetened coconut milk, 2 teaspoons vegetable broth (instant), 1/2 lime

Peel and chop the onion, garlic and ginger. Cut chili lengthwise, core, wash and chop. Toast coconut chips in a large saucepan without fat, remove. Heat oil in the pot. Fry prepared ingredients in it. Add 1/2 teaspoon turmeric, corn, 600 ml of water, coconut milk and broth, bring to the boil and simmer for about 5 minutes.

Puree the soup, season with salt, pepper and lime juice. Sprinkle with coconut chips.

Prune uscate umplute cu brânză de burduf, în mușchi crud-uscat

Another lovely recipe from Laura Laurentiu Prune umplute

40 dried plums, 160gr burduf, gorgonzola or roquefort cheese, 2 tablespoons cold pressed pumpkin oil, 60gr of walnuts, 160gr smoked bacon or prosciutto

In a dry pan, lightly fry the walnuts, until they begin to turn slightly golden and intensify their smell, then let them cool and chop them large, with the knife.
Unfold each plum with a knife, making room for filling.
Mix the walnuts with the cheese, then fill all the plums with this mixture.
Wrap the plums with the prosciutto and place them on a platter for serving.

Sprinkle with cold pressed pumpkin oil, chopped walnuts and microgreens to taste.

Rote-Bete-Apfel-Suppe

1 onion, 2 beetroot, 1 small apple, 1 tsp oil, 1 tsp vegetable broth, 1/2 bunch of chives, 4 tbsp sour cream, 1 tbsp horseradish, salt and pepper, 100 g flatbread

Peel and dice the onion and beetroot. Wash the apple. Cut and dice it.
Heat the oil in the saucepan. Braise the onion, beetroot and apple in it for about 5 minutes. Add 500ml water and broth, bring to the boil. Cover and cook until soft for about 20 minutes.
In the meantime, wash the chives, shake them dry and cut them into rolls. Mix in sour cream, horseradish and chives. Season with salt and pepper. Cut bread into thin slices and toast in the toaster.
Puree the soup with a hand blender. Season with salt and pepper. Stir in the horseradish cream. Serve with the flatbread.

Spargel mit Schinken-Pilzsoße

160 g small potatoes, 350 g of peeled asparagus, salt, 1 onion, 125 g mushrooms, 50 g lean cooked ham, 1 tsp butter/margarine, 1 tbs binder, white pepper, 1 tbsp sour cream, 1/2 bunch parsley

Wash the potatoes and cook in water for about 20 minutes. Wash the asparagus, boil in 1/4 l of lightly salted water for about 20 minutes.
Meanwhile, finely chop the onion. Wash the mushrooms and cut them into thin slices. Cut the ham into thin strips.
Heat fat. Braise the onion in it. Add the mushrooms and fry them for 3-5 minutes. Season with salt and pepper. Pour in 200 ml of the asparagus stock, bring to the boil and bind. Refine with sour cream and heat the ham in it.
Wash the parsley, shake it dry and chop it finely. Drain the potatoes and peel them. Arrange asparagus with potatoes, sauce and parsley.

Easy Vegan Aquafaba Mayo

I couldn't believe how easy it is to make this mayo. And it tastes like the real deal!
 

aquafaba from a can of chickpeas, double the amount of oil, 1 teaspoon of mustard, juice from half a lemon, salt if needed

Put the aquafaba, the oil and mustard in a tall glass. Use a vertical blender and mix it for 30 seconds. Add the juice from the lemon and salt if needed.
That's all.