Village

Poppy

Irish Setter

Celandine

Elder

Horseradish

Grass

Peony

Spinach & Leeks Pie

Ingredients:

2 bunches of spinach

1 leek

1 egg

3 tbs of butter

5 tbs of olive oil

2-3 tbs of sour cream

100 g cheese

salt, pepper

pinch of grated nutmeg

250 g filo pastry 

Put 1 tbs of olive oil and 1 tbs of butter into the large pan, add trimmed and chopped leeks and cook a few minutes. 

Add washed, drained, trimmed and chopped spinach and cook 2-3 minutes stirring occasionally.

Meanwhile mix in a bowl egg, sour cream, grated cheese and pour into the pan. Add nutmeg, salt and freshly ground  black pepper, stir and set aside. 

Brush baking pan with mix of melted butter and olive oil.
Then repeat this with one filo sheet and spread it over the pan. Do the same with another 3 sheets.

Spread leeks and spinach filling over the pastry (put off excess liquid). Fold in overhanging pastry, brush with oil&butter mix and put into the preheated oven (375F). Bake untill golden.

Then brush 4-5 more layers of filo and try to corrugate each of them. Put each accordion way folded sheet of pastry over the pie next to each other in order to get ruffled top layer. Bake until golden. 

Serve hot or cold with dry wine or soup.

Plum Brownie

Ingredients:

3 eggs

1 cup of sugar

1 cup of wholle wheat flour

1/2 tsp of baking soda

1/2 tsp of baking powder

7 oz. (200g) black chocolate 78% 

1/2 cup (120ml) of melted butter 

pinch of cinnamon

2-3 tbs of Nesquik or any sweetened cocoa

In a large mixing bowl combine eggs, sugar, melted chocolate and melted butter. 

Add flour with baking soda and baking butter and mix well. Preheat oven to 356F.

Pour batter into the silicon pan (or any. If your pan is now unstickable, than grease it with butter and powder with flour. You can also use parchment paper insteed).

Layer with halved plums, sprinkle with cinnamon. Bake for 40-60 minutes, do not overbake. Try if it completely ready with wooden stick (it should be dry). 

Powder with sweetened cocoa.

Spinach Cream-Soup

Ingredients:

1/2 chicken
1 1/2 pounds pork (ribs and/or leg)

or

4-5 qt of chicken and/or pork stock


3 medium carrots
3 large potatoes
2 banches of spinach
2 onions
8 oz of  cream-cheese
2-3 tbs of vegetable oil
salt and black pepper

To make a stock, put chicken and/or pork into a large pan and cover with water. Bring to a boil then drain and wash meat, pour clean water again, bring to a boil and skim off if there any scum. Cover and left simmering on a very low hit for the 1,5-2 hours. Salt a bit in the end.

Usually I am trying to minimize fat in my food so this stock was refrigirated over night and then I removed all hardened fat from its surface by paper tower. Then stock was drained and chicken and pork were boned and left aside.

Pour one half of a stock into the large pan and boil three skinned potatoes.Then fry a bit on a vegetables oil diced onion and grated carrot and add into the stock. Wash and drain spinach and add to the pan when potatoes become soft. Add cream-cheese, stir well and remove from the oven. Now it should be pureed, I used blender for this.   

Pour rest part of stock into the meat and boil a few minutes. Then merge both parts of soup, add salt and black pepper and boil 2-3 minutes. Bon Appetit! 

Butternut Squash Cheese-Cake

Low fat cream-cheese - 25 oz
canned or boiled butternut squash puree - approx. 3 cups
sweet condenced milk - 1 can (14 oz)
2 eggs
1/2 tsp of baking soda

Sweetened cocoa-powder (Nesquik)
cinnamon powder (optionally)

Mix well all ingredients from first block using blender, then pour into silicon baking pan and put into the oven for approx. 2 hours ( temperature 266 F).

Sprinkl with cocoa powder and/or cinnamon.