Vegetables Pie

Ingredients:

6 eggs

200 ml yogurt

200 ml cooking oil

2 tbsp. chopped celery

500 g all-purpose flour

1 baking powder

1/2 tsp.  powdered garlic

1 tsp. basil

100 g cherry tomatoes

1 red paprika

50 g black olives (boneless)

150 g portobello mushrooms

4 tbsp. olive oil

salt

Preparation:

Separate the egg whites from all egg yolks and use an electric mixer to create “snow” out of them. In a separate bowl, mix all egg yolks, cooking oil, yogurt, flour, baking powder, powdered garlic, a little salt, and basil. Now add the “snow” inside this mixture and stir everything nice and slow.

Pour this mixture into a baking pan. Cut the paprika into strips and mushrooms into circles. Use a pastry brush to cover the upper dough layer with whisked egg (previously prepared in a small bowl), then press into the dough all vegetables. Bake for about 35 minutes at a temperature of 180 °C (356°F).

Chicken & Vegetables Fricassee

Ingredients:

1 bigger chicken fillet

2 carrots

2 zucchini

200 g peas

200 g canned corn kernels

50 ml white wine

200 ml heavy cream

1 egg yolk

200 rice

5 tablespoons cooking oil

salt

black pepper

curry powder

How to prepare:

Cut the fillet into slices, and peel/clean both the carrots and zucchini, then cut them into sticks. Fry the meat with a little cooking oil (we highly recommend you use a wok for this recipe), then add all carrots and fry these, too. Now pour in all peas, corn, and zucchini sticks, some white wine, spice it up with some curry powder and black pepper (and a little salt, if you wish), and cook until all vegetables soften.

Before you’re done cooking, mix the heavy cream with with an egg yolk and pour in inside, then stir up nicely. Cook the rice in salted water and serve it as a side dish. Bon Appétit!