Chicken brest fillet

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
chicken breast	g	1000	1700	2200	1400	1700
salt and spices to taste		1	1	1	1	1
little oil		1	1	1	1	1
salt flakes with olive		1	1	1	1	1

Add salt and spices, to taste, to the chicken breasts and roast them in little olive or cooking oil, in a pan until they’re done.

Spread salt flakes with olive on them before serving.

 

Spinach Pudding

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
fresh spinach (or 20 dkgs frozen spinach)	g	250	400	520	320	400
cream	ml	600	1000	1300	800	1000
whole egg	pcs	2	3	4	2	3
egg yolk	pcs	6	10	13	8	10
ground black pepper	g	2	3	4	2	3
garlic	cloves	2	3	4	2	3
butter	g	30	50	60	40	50
cooking soda	teaspoon	1	2	2	2	2
salt	pinch	1	2	2	2	2

Wilt the spinach in butter and add some salt and cooking soda to it. Mix the wilted spinach using a hand-held blender, and then add the cream, eggs, salt and spices to it.

Put the 8-slice Zila Cake Mould sprayed with Tarant anti-stick spray into a baking pan with high edge, and then pour the spinach paste into the mould.
Pour some water under the mould, into the baking pan and steam it for 45-60 minutes at approx. 105 degrees until the pudding hardens.
Turn the pudding that is ready upside down from the mould and slice it, minding the labels.

 

Smoked Cream Cheese

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
butter	g	40	70	90	60	70
flour	g	30	10	20	10	10
milk	ml	300	500	70	400	500
cream	ml	200	10	15	8	10
smoked cream cheese	g	150	250	320	200	250
chives	g	30	50	60	40	50
nutmeg (ground)	g	5	8	10	6	8

Prepare bechamel sauce using butter, flour, milk and cream.
Add salt, ground pepper and nutmeg to the sauce.
Stir the smoked cheese in the sauce.
Add the cut chives to the mixture in the end, before serving to retain their colour and savour.