Cardamom cake

You need: 

5 cup..... flour

½ cup..... sugar

2 teaspoons..... baking powder

2 cup..... sour cream

3..... eggs

1 cup..... strong cooled coffee 

100 g..... crushed halva

150 g..... margarine (melted)

Cardamom

* Preheat oven to 180 degree

* Beat eggs and sugar

* Mix together all dry ingredients

* Stir into a egg and sugar mixture sour cream, melted margarine and coffee

* Add sifted dry ingredients

* Mix the dough until it is smooth

* Add pieces of halva

* Grease a cake casserole with oil/butter and pour the dough into it

* Cover the casserole with aluminium foil and put the cake into oven for a 40 minutes

* After 40 minutes remove the foil and put the cake back to oven for a 10-15 minutes

* Cool and serve

Fruit Salad

2 Persimmon

3 Apple

1 Pineapple 

1 Galia melon

* Wash and peel all fruits

* Cut them to a fit pieces

* Mix them together in a bowl and serve

Fruit Cake II

I made this cake for our granny's birthday. 

Cake base

*You can use prepared cake base or you can do it by yourself. I used prepeared one

Filling

* Put chocolate mousse and apple jam between each layer

Decoration

4 Mandarin (peel and remove the pieces from each others)

Green and red grapes (wash and cut them)

Red currants

Tomatillos

400g whipped cream 

100g lemon curd (mix together with whipped cream, don't add sugar!)

* Cover the whole cake with whipped crem

* Start putting mandarins, green and red grapes to the edge in turn

* Next put some red currants

* Now again mandarins and grapes in turn

* Decorate the edges of the with the rest of whipped cream

* Put the tomatillos foot of the cake 

+ If you want you can cover the fruits with gelatin so the cake stands longer and better.

Caesar Salad

Caesar Salad

2 pots of Rome salad

2 or 3 chicken breast

Parmesan cheese

Croutons

* Wash and cut the salad into pieces

* Slice chicken breasts and cook them in a pan (in a low-fat) from a both sides as long as they are done. Spice with salt and pepper

* Mix salad and chicken in a bowl and add parmesan cheese slices and croutons. 

If you want you can do the salad sauce by yourself or you can buy it from the shop. (I will add the sauce recipe later)

Sandwich cakes with fish and ham

Sandwich cake with fish

500g Toast

Milk our broth

Filling nr 1:

400g..... Creme Bonjour salmon creame

150g .....Sliced crabstickts
150g-200g..... Mayonnaise

Filling nr 2:
100g cottage cheese with sour cream
200g tuna fish 

* Remove the edges of the toasts and place them to tray (for ex. 3x4)

* Moisten toast with milk or broth 

* Spread filling nr.1 on toasts and place the next layer and moisten also this one. Now spread filling nr.2 on toasts. 

* Place the third layer but do not moisten this one. Cover the whole cake with filling nr.1 so the seams won't be noticeable.

* Put the cake to the fridge for 12 hour (if possible, cover the cake with something)

 * Decorate the cake before serving with for ex. salmon, tuna, caviar, lime, lemon, cucumber....

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Sandwich cake with ham

250g Toasts

Milk or broth

Filling:

400g.... Cucumber tasted Creme Bonjour cream 

150g.... Mayonnaise

200g.... Ham

150g..... Salami

Cover:

200g ..... Natural cream cheese

A bit mayonnaise

* Basically you do it just like the fish cake, but the filling and decoration is different. After each layer moisten the toasts and spread the filling on them. Don't moisten the top layer. Cover it with cream cheese mixture and put the cake to the fridge for 12 hours.

* For decoration use for ex. ham, salami, boiled eggs, lemon, cucumber...

Stuffed eggs

You need

10..... Boiled eggs

2-3 tablespoon..... Mayonnaise

1 teaspoon..... Mustard

50g..... Butter (room temperature)

Salt

For decoration:

Use what you want, we used red and black caviar and parsely

* Boil and cool the eggs down before you peel and cut them to half

* Remove the egg yolk with spoon

* Mix together eggs yolks, mayonnaise, mustard and butter with fork in the bowl as long as it's not flabby, more like flat mixture

* Gush the egg yolk mixture to the half cut eggs (to the hole where the egg yolk used to be)

* Decorate them and keep them in the fridge before you serve