When I got some chanterelles, I decided to bake this year something new. And because I know how convenient to take non-sweet pies for lunch at work, I chose this recipe. Only in original recipe says to use more salt then I usually need, so I give here already corrected recipe.

(8 servings)

Base:

180 g flour

60 g potato mash powders (I had only 30 g)

1 tsp. baking powder

100 g butter

100 ml water

pintch of salt

Mushrooms filling:

1,5 l chantarelles

1 onion

3 tbsps. butter

0,5 tsp. salt

0,5 tsp. white peppers

Filling:

200 ml milk

100 ml 10% fat cream

3 eggs

0,5 tsp. salt

Spinkle:

100 g grated cheese

Mix flour, potato mash powders, baking powder and salt. Mix in melted butter, then – lukeworm water. Knead dough, then form the ball and put in a refrigerator for an hour.
Clean mushrooms, cut and heat 7-8 minutes in a pan without fats, while water evaporates. Put chopped onion, butter and braise 5 minutes more. Season with salt, white peppers and cool.
Line dough in a 26-28 cm diameter baking form and gore with a fork. Bake 10 minutes in a preheated to 200°C oven. In a bowl beat eggs, mix in milk and cream. Season with salt and white peppers. Mix mushrooms with eggs mixture and pour on the pie base. Spirnkle with grated cheese and bake 30 minutes in 200°C oven. Enjoy!

Source: Lengvi receptai II

One more recipe from the book Simple recipes III. There are three books published in this serie. And almost all recipes that I’ve tried were really simple and were admited by my family. This cake is really late, because rhubarbs season ended long time ago. But my coworkers liked it – cake disappeared in half an hour So next year I will really repeat it, and only next time I will bake top a little bit more – to get really brown top.

600-700 ml rhubarb chunks

2 tbsps. sugar

1 tsp. cinnamon

Coffeecake:

2 eggs

150 ml sugar

50 g butter, melted

50 ml milk

200 ml wheat flour

1 tsp. baking powder

Topping:

75 g butter, melted

100 ml sugar

2 tbsps. wheat flour

1 tbsp. milk

Clean and cut rhubarbs. Mix them with sugar and cinnamon. For the batter beat eggs with sugar. Mix in cooled butter, milk and flour mixed with baking powders. Pour batter to the 24 cm diameter form, lined with baking paper. Bake at 200°C oven 10 minutes. Put rhubarbs and the cake and bake 10 minutes more. Mix topping ingredients. Heat till it boils and pour over coffeecake. Bake 10-15 minutes more – till topping will be nicely golden brown.

Source: Lengvi receptai III

This cake is really simple. Only the base is very crumbly. Next time I will add a little bit more butter. But… maybe it’s because I used not oat cookies but shortbread cookies. My hubbe even frightened me – took one bite and moved plate toward me… The first thought – he didn’t like it. BUT I was very happy when he asked to put MORE!

(24 cm diameter cake form)

Base:

150 g oat cookies

50 g melted butter

50 g almonds

Cream:

200 g mascarone or othre creame cheese

10 ml sugar powders

300 ml fat cream

100 ml fresh mashed blueberries or their jam

1 tbsp. gelatine

Grind cookies and almonds and mix with melted butter. Press the mixture to the cake form, lined with baking paper, botton. Put form to the fridge. Pour some water over gelatine and let to bloat. Mix room temperature cream cheese with sugar powders and disolved gelatine. Carefully mix in beated cream. Put mashed blueberries and mix only a little bit. Put prepared cream on the base of cake and chill for a few hours or overnight in a cool place. Before serving decorate by your fantasy or possibilities

Source: Lengvi receptai III