Finger food-salty shortbread cookies stuffed with avocado, tomato and hummus

Dough: 

2 cups plain flour 

150g hard butter 

1 medium egg 

salt

Avocado Filling:
1 avocado
2 tablespoons sour cream 30%
2 cloves garlic
freshly ground black pepper, salt

Tomato Stuffing:
2 tablespoons tomato puree home with basil
100 g white cheese
1 tablespoon butter
6 green olives
2 tablespoons finely chopped chives

Chickpea Filling:
0.5 cup soaked chickpeas
2 tablespoons finely chopped fresh piertuszki
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons cream 12%

In a food processor knead the dough with flour, butter, eggs, about 0.5 teaspoons of salt, I added 1 tablespoon chopped still fine chives. 

then roll out the dough (like a very sticky it podsypać flour). Cut glass circles, wheels put into muffin molds and knead the bottom of the glass. Prick with a fork.

Bake for about 15-20 minutes at 200 degrees. 

FILLING Avocado:
Avocado Peel, pit pull mix with the garlic cloves, 30 percent cream, season with salt and pepper. 

FILLING TOMATO:
Tomato puree own production of basil (if you do not puree with basil simply You can add a few fresh basil leaves) mix with cottage cheese stamped with excess water, olives and chives. At the end, add the butter and mix again with salt and pepper seasoning. 

FILLING chickpeas:
Chickpeas should soak in water for at least 12 hours. Then cook it for about 40 minutes in lightly salted water. Strain and allow to cool. Roasted sesame seeds on a dry frying pan. Blend the chickpeas with parsley, sesame oil, sesame uprażonym, at the end add the cream and season to taste with salt and pepper and mix again.

Fill the cookies :D

Trout curry with lovage

What's needed?

2 large trout 
2 teaspoons curry powder 
4 sprigs lovage 
4 shepherdess lemon 
2 sprigs parsley, 
sea salt-MILL 
freshly ground black pepper 
1 tablespoon butter, 
canola oil 

cleaned trout, whole (outside and inside), lubricate with salt, pepper and curry powder. To measure put lovage, parsley and lemon slice one. Sczepić whole toothpicks and fry in canola oil with a bit of butter. Serve with rice and a piece of lemon.

Salmon with mustard sauce with cous cous

What's needed?

2 salmon fillets (such 10cm/10cm)

0.5 medium white onion,

2 tablespoons chopped parsley green,

1 tablespoon French mustard,

3 tablespoons cream 18%

Sea salt-MILL,

Black pepper-MILL,

cayenne powder,

3 tablespoons olive oil

0.5 package couscous,

1 teaspoon of butter

green olives, 
onions marinated in balsamic vinegar

Onion, cut into small cubes.

Finely chop the parsley.

Salmon clean, cut their surface slightly from the skin. 
On one skillet in hot olive oil, lay the salmon skin-side down, sprinkle with sea salt and pepper, ponarzucać sprigs of parsley. After about 4 minutes as I will be seen on the sides of a nice light pink color, turn over and fry another minute. 
On the other pan in olive oil lightly fry the onion, add the mustard, add about 1 tablespoon of parsley, season with salt, pepper, hot pepper . After about 3 minutes, add the cream, bring to the boil and remove from heat.

Cous cous done according to the recipe on the package. As has already been swell, season with salt and add a teaspoon of butter. 
Serve with olives and onions marinated in balsamic vinegar.

Pumpkin cream soup with radish sprouts

1 small pumpkin 
1 small onion 
3 tablespoons chopped chives 
1 tablespoon finely chopped parsley 
1 cup chicken broth (with us always is Rosula of Sunday and always up to something useful) 
1 clove garlic 
salt and pepper colored - MILL 
fried onion to sprinkle 
radish sprouts to sprinkle 
1 tablespoon butter 
2 tablespoons olive oil 

Pick the flesh of the pumpkin. Fry in olive oil and garlic onion cut into small cubes. As already golden brown add the pumpkin flesh and fry about 5 minutes, then add the butter, season with salt and pepper and fry over medium heat about 4 minutes more. Boil chicken broth in a pot (ours was the broth). Add fried pumpkin, cook time 5 min. Then add the parsley and chives, mix to a smooth cream. If it is still too sparse to reduce the heat until the proper density. Serve with roasted onion and radish sprouts.

Cheesecake with apples and candy-coated

What I needed? 
130 g plain flour 
100 g butter 
2 tablespoons sugar
2 tablespoons ice water, 
0.5 kg of white cheese 
1 cup grated apples 
2 tablespoons canola oil 
3 medium eggs
2 tablespoons flour 
1 tablespoon cornstarch 
1 teaspoon baking powder 
3/4 cup sugar 
4 tablespoons heavy cream 
100 g candy (Christmas sticks) 
3 tablespoons cream 12% 
1 tablespoon of sugar to cream 12 % 

With 130g of flour, butter, water and sugar to form dough. Put the bottom of the plaque (our plate is 22cm in diameter). Prick with a fork. Bake at 200 degrees for 10 min.

Candy (we used colored lollipops in the shape of sticks Nicholas) melted in a pot with 2 tablespoons of water, as I will be melted add a tablespoon of heavy cream.  

Proteins separated from the yolks. Beat the whites to stiff peaks. 

cottage cheese mix to a smooth paste by adding the yolks turn. Then, still mixing, add the remaining ingredients. 

Pour the mix on the bottom podpieczony. 

Bake at 200 degrees for 20 minutes, then reduce to 180 degrees and bake for 15 minutes.

Then quickly pull smear cream 12% mixed with sugar and candy-coated (not all) and put back in the oven for 15 minutes.

After this time, to repeal the oven door and wait until it cools down. Before serving, pour the rest of the candy toppings.

Fillet of mackerel with mozzarella cheese in puff pastry

What's needed?
8 small fillets of mackerel 
1 ball of mozzarella 
1 cake French 
0.5 lemon 
-MILL sea salt 
black pepper 
ground sweet pepper 
puree tomato and capsicum (we used our own production) 
olive oil

Mackerel fillets, lemon juice, sprinkle with salt, pepper and sweet pepper. Let stand for 10 minutes. Fry in a little olive oil only from the skin (about 4 minutes).

Puff pastry divided into 8 parts (I had the fillet that 8 perfectly fit on one lobe of the dough). Half of a small piece of spread puree (mine was home with peppers and tomatoes). Lay a piece of mackerel peel to the dough and top with a piece of mozzarella. Cover with other half of dough.

Bake for about 20 minutes in an oven preheated to 180 degrees.

Delicious chocolate cake

sponge cake:

8 medium eggs 
1 cup granulated sugar 
2/3 cup flour 
1/2 cup cornstarch 
1 tablespoon vinegar 
3 tablespoons cocoa 
1.5 flat teaspoons baking powder

chocolate mass:
500 g mascarpone
100 g of chocolate milk
2 tablespoons lemon juice
2 tablespoons vanilla sugar

Punch:
2 tablespoons lemon juice
3 tablespoons rum
4 tablespoons hot water
1 teaspoon sugar

And:

200 g dark chocolate
100 g milk chocolate
3 tablespoons milk
1 tablespoon butter 

Beat the whites to stiff slowly dosypując powdered sugar. Whip yolks with vinegar and baking powder. Slaughtered at a very stiff add protein to change constantly mixing flour mixed with cocoa powder and beaten egg yolks. Pour the dough into the plaque lined with baking paper (my plate was sized 35/25cm). Bake in oven preheated to 170 degrees for 45 minutes. Prepared dough to pull out of the oven and allow to cool. Następnei cut in half. Take a punch. Mix warm water with sugar adding rum and lemon juice. Both halves of the intersection (from the center) nakropić quite profusely punch. 60g dark chocolate dissolved in a water bath by adding 3 tablespoons of milk and a tablespoon of butter. Brush one half and cover with the other. mascarpone mix of melted chocolate in a water bath milk, sugar, vanilla and lemon juice. Put on top of cake.140g dark chocolate dissolved in a water bath and pour on top of the dough on the mascarpone. From milk chocolate to make ruloniki by provision of  tempered chocolate .