Vegetarian

 
Zuccinipuree with feta cheese

500gr zucchini
Clean, wash the Zuccini, cut into cubes. Cook the cubes about 15 minutes in boiling water, pour off and drain, then puree in a mixer.

2 cloves garlic
Peel and finely chop

125g feta cheese
Crumble and mix together with the chopped garlic and the puree of Zuccini, season with salt, pepper and chili powder.

Garnish with 5 green and black olives, serve with flatbread.
 
 
 
Onioncake

For the pastry: 100g cottage cheese, 3 tablespoons of milk, 4 tablespoons of oil, 
knead all together

add 1 egg, half tsp. of salt, 200g flour, 3 tsp. of baking powder
mix under the pastry

Put the pastry on the bottom of a sandwich tin, keep 3 cm margin spread

Topping: 500g onions
Peel, cut into thin slices

Fry the onion slices in a little oil and spread onto the pastry.

2 eggs, 200g sour cream, one pinch of salt, one teaspoon of caraway seeds
Mix all together and topic on the onion mass

Bake at 210 degrees for 20-25 minutes