This year at last we planted rhubarb in our garden No one missed it, just me. This year it was young, so I used it all in this pie. Everything was in it’s place – mild sourness, a little bit of sweetness. Hmmm we liked it very much

Dough:

300 g flour

1 teaspoon baking powder

100 g butter

1 tablespoon sugar

1/2 teaspoon salt

250 ml milk

Filling:

600 g rhubarb

200 g powdered sugar

2 tablespoons starch

2 tablespoons sugar

Coating:

1 lemon

1/2 glass powdered sugar

Place sifted flour, butter, baking powder, sugar and salt to the blender bowl. Turn on blender and mix everything till crumbs. The pour milk and knead till you get solid, elastic dough. Rap the dough to plastic film for food and put in the fridge for an our.
Take rhubarb stems, wash them and cut to 8-10 cm pieces. In the deep pot boil some water. Put 2 tablespoons of sugar. Then put rhubarbs to the boiling water and them there for 3 minutes. Sprinkle some starch, mix and pour to the sieve. Let cool.
Heat oven to 200°C. Grease rectangular baking form with butter. Take the dough out of the fridge, cut some piece of dough (about a palm size) and put aside. The rest of the dough thinly roll and cover with it baking form. Prick dough with the fork. Mix powdered sugar with the remaining starch and sift that mix over dough. Put rhubarb stems in one layer on the dough. Take the piece of dough that we putted aside and roll thinly. Cut into strips and decorate with them the pie. Bake in the oven for about 30 minutes. When you take the pie of the oven, for 10 minutes put it on the wet cold towel – it will be much easier to take the pie from the baking form. Mix lemon juice with powdered sugar and brush with this mixture hot pie.

Source: Школа гастронома. Изысканные блюда

We didn’t want anything sweet, but zucchini still was looking sadly at me. So I had to do something. Decided to make these muffins because they looked perfect for a snack. I felt a little bit too much basil, and my hubby sad that he misses ham inside But the savory taste was like a hook, so I won’t take long to make them again.

(24 regular size muffins, or 48 mini muffins)

2 large eggs

3/4 cup whole milk

2/3 cup olive oil

2 1/2 cups flour

1/4 cup sugar

2 tsp. salt

1 Tbs. baking powder

2 cups grated zucchini (about 2 medium zucchini)

2 Tbs finely julienned fresh basil leaves

1/2 cup grated Parmesan or any other type cheese

Preheat the oven to 200°C/425°F. Make ready the muffin tins, by buttering them if they are not non-stick. Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Add the zucchini and basil and stir to blend. Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese. Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy. Serve while still warm. You can freeze these and pop them in a toaster oven for a few minutes for a great snack (but didn’t try it yet).

Source: Just Hungry

Very delicious cake. I never have a chance to photo it because every time it disappears very quickly. It’s so juicy, not dry at all. And my husband can eat almost half of the pie at once

Dough:

225 g flour

1 teaspoon baking powder

¼ teaspoon salt

¼ teaspoon sugar

75 g butter

100 g sour cream

Filling:

1 medium onion

1 (~250 g) medium zucchini

1-2 carrots

1 can tuna

2 eggs

100 g sour cream

100 g cheese, grated

salt

black pepper

curry

Place to the blender bowl flour, baking powder, salt, sugar, solf butter and blend till crumbs. Pour mixture the bowl, add sour cream and mix quickly. Fold dough to the plastic film and chill about 30 minutes.
Prepare filling: chop onion, grate carrots and zucchini. Pour some tablespoons oil to the pan and fry onion and carrots till they become soft. Then put zucchini and braise 4–5 minutes more. Let cool and mix with canned tuna (pour off water or oil). In the other bowl mix eggs with sour cream, salt, pepper and curry. Then mix in cheese and braised vegetables.
Heat oven to 190 C. Dough roll out to circle and line with it 26 cm diameter pie dish botton and borders. Prick with a fork and bake 10 minutes. Then take pie crust from the oven, put the filling and bake again about 20 minutes, till cheese browns nicely.

Source: Skanaus! (Sonatinos receptai SuperMamos forume)