Easy baked camembert for winter nights

Yes, it is cold outside. I feel you.

Yes, there is a curfew. I feel you.

Yes, you are spending the evening in…again… but it does not have to be boring. You can indulge yourself or your parter…or the friend who is sleeping over at your place with this great 15-20 easy but delish recipe to pair with the white wine you choose for this evening. Yes, because this time you choose white, like a good Sauvignon Blanc, Chardonnay, Pinot Gris or anything nice and dry. It as a great combo to warm up your heart, evening and the oven … 😉

So here you are, easy as abc.

• 

Ingredients

• 1 wheel camembert (in box)
• 1-2 cloves garlic, thinly sliced
• 1 tablespoons fresh sage
• 1 tablespoons olive oil
• Sea salt
• Pepper
• Bread (for serving)

METHOD

1. Preheat the oven to 180ºC .Leave the camembert in the box and cover it with aluminium foil to keep the melting cheese , in case it goes a bit over the top. 🙂 Only the side and the bottom, do not close it on top!
2. Score the top of the cheese in a crosshatch pattern.
3. Finely slice 1-2 peeled garlic cloves and poke them into the wholes on the top of the cheese with a few sage tips. Drizzle with a little olive oil, sea salt, pepper and / or pepper flakes then bake in the hot oven for 15 minutes.
4. Cut bite-sized pieces of any bread you like and lay them on a tray and pop in the oven to cook with the camembert for 5 more minutes.
5. Pour a glass of wine, sit down on the couch and enjoy the evening ❤

Tadddaaa… ENJOY! ❤

Easy beetroot and goat cheese salad

I know it’s been a while since I posted anything, but I was super busy with work and traveling again and I tried to gain some inspiration from my trips, my plans for a lifestyle change and just be so much more creative then before. I decided that I will try to use only seasonal products to create recipes and make easy, healthy and also extraordinary tastes. I will slowly get back to blogging again and I hope you’ll enjoy my creatures with cheese again and give feedback on what you’d like to see here and what kind of cheese, spices and ingredients you’d want me to try to make something new and groundbreaking.  🙂

Because you all know there is no food without cheese  🙂

So here’s an easy beetroot salad that you can have for lunch or dinner…or breakfast if you’d like…

Ingredients:

• • 200 gramms of beetroot
  • 1 or 2 small carrots
  • 1 apple ( I used Golden, but if you like you can use a more sour kind )
  • parsley
  •  pomegranate
  • salt & pepper
  • fresh goat cheese

Steps:

1. Peel the veggies and cut them into 2×2 cm cubes
2. Pre-heat the oven to 180 Celsius
3.  Put the beetroot, carrot to the own with a pinch of salt, pepper and spill some olive oil on it. Bake it for 25 mins till the veggies start get soft then add the chopped apples as well. ( If you feel it is getting dry, add a 0, 5 dl water )
4. Bake it for an additional 15 mins till the apple gets soft as well.
5. Pour the baked veggies to a bowl
6. Cut the goat cheese to small pieces, chop parsley and stir it together with the veggies.
7. To finish strew the seeds of a half pomegranate on top and it is ready to be served.  Enjoy 🙂

Fresh lentil salad with feta cheese

 

 

Spring is here and it seems that being outdoors is bringing more and more ideas on what cheesy thing to take for a hiking or a simple picnic. Grilled cheese, fruits, some cold Sauvignon Blanc and how about a nice and refreshing lentil salad ???

Easy to make, easy to serve…:)

 

Ingredients:

• 2-3 bay leaves
• 200g lentils
• 20g butter
•  Thyme
•  salt
•  pepper
• 500g sweet potato peeled and cut into bite-sized pieces
• 100g kale ( leaves torn into bite-sized pieces )
• 1 Gala or Ginger gold apple (cut into bite-sized pieces)
• A handful of baby spinach
• Feta cheese  (cut into bite-sized pieces)

 

1. Cook the lentils in salty water with the bay leaves for 12-15 mins until the lentils are tender but still have some bite. Drain to get rid of the remaining water.
2. Melt the butter in a heavy-bottomed frying pan that has a lid, along with the thyme. Add the sweet potato and some salt and pepper, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8 mins, then add the apple.   Add a splash of water if needed and cook for an additional 5 mins.
3. Add another splash of water to the pan along with the kale and the baby spinach. Put the lid on to steam for 3-4 mins until the kale is tender.
4. Pour the lentils into the pan and stir them together.
5. Serve the salad warm or cold on a plate with the chopped Feta cheese on top.

Enjoy 🙂

 

 

Hermelin ?!! Is it an animal or food?

Hermelin… why hermelin?

The name sounds weird and at first you would think about this fluffy and soft animal not a fluffy and soft camembert like cheese. Though it is…

Hermelin is a type of Czech cheese which imitates camembert, with a coating of white mold. In restaurants, the cheese is usually served marinated in oil (nakládaný), deep-fried in breadcrumbs (smažený), grilled (grilovaný) along with Czech beer.

Why would I recommend this for Spring and Summer?

The weather is getting warmer, we drink more and more cold beer and putting ourselves into the risk of getting drunk. 🙂

So if you would like to :

a) munch on something when you are having some cups

b) want to prevent getting tipsy and singing Dua Lipa in a karaoke bar

c) just eat something very rich and flavoury and make sure you do not pick up someone (it is indeed extremely garlicy)

Then your optimal solution is marinated hermelin with rye bread toast …. and of course a pint of Czech beer.

Interested already?  There you go…

Ingredients:

• 4 rounds of Hermelin or Camembert cheese
• 1 onion& 1 purple onion ( semi-thick slices )
• 7-8 cloves garlic, sliced
• a few sprigs or rosemary
• a few sprigs of thyme
• 1 Tbsp paprika powder ( can be sweet and spicy as well)
• Approx. 2-3 dl of Sunflower or olive oil to cover (I used a mix of olive and just normal oil)
• 4 -5 bay leaves
• Pepper

Method

1. Pour a little oil into the base or a jar or sealable container
2. Put in some garlic.
3. Cut your cheese into half to make two rounds.
4. Lay all the cheese out and sprinkle with the paprika powder.
5. Place one piece of cheese into the bottom of your jar/container then a piece of onion and purple onion.
6. Layer it up and make sure you have cheese and onion in every layer
7. In a separate bowl mix up the oil with the herbs.
8. When you have finished the layering of the cheese pour in the oil mix, close the jar and put it in the fridge for 1-2 weeks (minimum 5 days) to marinade and let the flavors infuse to the cheese.
9. Serve alongside with cold beer and with toast. 🙂

GOOD APPETITE 🙂

source :

http://www.thekiwifruit.com/recipes/czech-marinated-hermelin-nakladany-hermelin/

Easy rye bread with whey :)

Have not blogged for a while but I swear it is going to change from now on 🙂

I have been travelling, working and being lazy a lot and the good weather just would not make me sit in front of my laptop however winter is coming and being cozy in my warm cave makes me wonder about creating new stuff.  Mainly easy stuff than can be done by anyone who knows how to turn on the oven 🙂

So lets start with a really delicious breakfast/ lunch / brunch / dinner material : Wholegrain rye bread made with leftover whey I had from yesterday’s cheese making 🙂

Of course if you have no whey at home you use water instead, but it definitely makes the bread creamier, more aromatic and buttery .

So if you wanna rule the breakfast or brunch you’d better try this recipe out 😉

 

 

Ingredients :

• 500 g whole grain rye flour
• 3 dl whey ( not cold)
• 2 dl water
• 2 tbsp salt
• 1 tbsp brown sugar
• 1 tbsp oregano
• 10-15 gr fresh yeast ( if you use the powder please check the appropriate amount on the cover)

Preparation:

1. Mix flour, salt, sugar and oregano in a big bowl.Crush the yeast on top.
2. Pour the whey on top and start mixing the dough.
3. Add the water and keep mixing, if the the dough seems stiff you can add a little bit more water or whey.
4.  Knead the dough in the bowl manually for 10-15 minutes.

Leave it in the bowl, cover it with a table cloth and let it rest under a blanket or a warm place in the flat ( you can warm up the oven a bit as well and put in the dhough to quicken the process)

Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

  5. Knead the dough again for a couple of minutes, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size again.

    6. Preheat the  oven to 220 C. Dust the loaf with flour and cut a couple of lines the top of the loaf with a sharp knife. Bake for 20 minutes until dark brown, then turn down the heat to 180 C and bake for an additional 30 minutes.

TRICK: to have the inside soft and the outside crusty put a glass baking dish underneath the bread and pour 2-3 dl water in it. Keep the dish in the oven during the whole baking process.

7. Once it is done take cool on a wire rack or wooden clipboard.

 

Tadaa… better to be enjoyed with different types of cream cheeses, liver pate or just a little bit of fresh butter 🙂

ENJOOOOOY people and let me know if you liked it 🙂

 

 

 

 

Unforgetable Chocolate Stout Beer Cheescake

Chocolate Stout Beer Cheescake

The  weather is said to be good this weekend so I am pretty excited that I’ll have a chance to spend the Saturday out with friends in a park along with some delicious munchies.

It’s been raining in the last couple of weeks so having the Sun out and a nice, clean weather is something we have all been waiting for.Sunscreen, hats, and shorts are needed finally and we can soak in some solar energy aswell. It is really nice to have a ” nothing to do” type of day without internet anyway  and conversate with your hungovered friends while laying on blanket.

I have been thinking a lot about what to bring for this potluck as my friends usually make the same stuffs: dips, fresh bread, home-made marmalade and sausage – which is of course the best thing you could dream of on a Sunday -, however its not so pleasing if all of you bring the same foods… hahah…

So I am excited to make something extraordinary and mouth watering for the event, however I just can’t  ignore the fact that I have been having  extreme amounts of work at the office this week…. result: NO TIME FOR SOMETHING SURPRISINGLY GOURMET…but who cares, I’ll bake something that will combine all the things my friends are addicted to as well: beer, cheescake, fresh fruits, healthy living… I think it will work for all invitants… at least I hope… 😉

So here’s  the  Chocolate Stout beer cheesecake recipe I imagined …

I really hope that my pals will like it and please share with me what your friends and beloved ones thought about the recipe… Enjoy summer time!! 🙂

Ingredients 

• 1 cup oatmeal cookie crumbs
• 5 tbsp low fat, sugar free  cocoa powder
• 2 tbsp cane sugar
• 2 tbsp butter,melted
• 2 tbsp heavy cream
• 8 oz lowfat cream cheese
• 4 oz mascarpone
• 1/2 low fat natural yogurt
• 3 eggs
• hint of salt
• 1 tsp vanilla extract
• 1 chopped apple
• 1 sliced apple
• 3/4 cup Guinness

Instructions

1. Mix the oatmeal cookie crumbs, 2 tbsp cocoa powder, 1 tbsp  cane sugar and melted butter together in a medium bowl.  Pour into the base on a 9-inch springform pan and press down into the bottom of it. Store in the freezer for 1-2 hours or  while you make the filling. The longer it stays in the freezer the better it gets.
2. Preheat oven to 350 F ( 180 celsius) .
3. In a separate big bowl mix 2 tbsp cocoa powder and heavy cream, stirring together until combined.
4. Add the cream cheese, mascarpone, mix in 1 tbsp of cane sugar, yogurt, eggs, vanilla extract, chopped apple and the Guinness.
5. Pour this mixture into the springform pan and decorate the top with some sliced apple.
6. Bake for 50- 60 minutes. Turn off the heat and leave the cheesecake in the oven, with a wooden spoon in the oven door to hold it slightly ajar. Let sit for 60 minutes.
7. Chill in the fridge overnight before serving.

Enjoy+Enjoy+ Enjoy 🙂

 

Source: 

http://www.yummly.com/recipe/Guinness-Chocolate-Cheesecake-1448304?columns=4&position=67%2F69

 

Cheesy outdoors spring picnic #1

Cheesy outdoors spring picnic #1

I have not written anything for a long time since I had a lot of work and Spring has also started here therefore I tried to spend as much time out in the nature as possible.

I really had to abandon my kitchen for a while but the  thought of creating cheesy recipes for sunny outdoors events inspired me a lot.  You know you don’t always have to create something totally mind-blowing if you would like to both enjoy good weather and your favourite ingredients . 🙂

So what I figured out for a perfect picnic is…. ok, I have several ideas so lets make a series of outdoors indulgence and let  ourselves be as greedy as possible on cold beer and tasty cheese….yummmm

The 1st recipe to be shared is a Stout beer  bread based grilled cheese with fresh rucola salad.

If you only wish to have the salad or the grilled cheese on its own, its totally fine of course, but the 2 dishes together would make a match made in heaven for a Sunday eat-out with your friends or family.

So here you are… the magnificent grilled cheese and the salad….:)

STEP #1 – Preaparation of stout beer bread:

Ingredients:

• 2 3/4 cups  of rye flour ( 350 gramms)
• ‘/4 cup milk ( 0, 5 dl )
• 1 tablespoons cane sugar
• 1/2 teaspoon salt
• 1 package yeast
• 1 cup Stout or Porter beer ( I used Guinness)
• 1 tablespoon butter
• 1  tablespoon honey
• 1 egg

Preparation:

1. Put the yeast to the slightly warm milk for 4-5 minutes  ( my grandma always said it should be just as warm as your hand)  to ferment it a little bit.

2. Mix the flour, sugar, salt, and yeast in a large bowl till thoroughly mixed.

3. Get a small sauce pan and warm the beer on the stove, then add the butter and the honey until they are melt together ( Warning! don’t let it boil)

4. Crack the egg in with the dry ingredients, then  pour in the warmed beer/butter/honey mixture and stir till you get a mixed, slightly sticky dough

5. After you mix everything together, let the dough raise for 30- 40  mins. To help the raising cover  the bowl with a kitchen towel and put some blankets on it or put next to a heater.

6. After 30 mins of rising flour knead the dough for an additional 2-3 minutes , add extra flour if needed but its not necessary.

7. Put some butter to the bread pan to grease it and place the dough in the pan. Let it raise for an addititional 20-25 minutes back under the blankets.

8. Preheat the owen to 375 Farenheits and bake the bread for 30-35 minutes till the top is golden brown. You can also check with  a needle if the dough is ready inside. As the rye flour itself  is darker than plain flour it might get tricky if you are only checking the color changes of the crust.

STEP #2. – Stout bread Grilled Cheese

Ingredients:

• 2 slices of the freshlybaked stour beer bread
• ‘ tablespoon butter
• ruccola
• 4 slices of Old Amsterdam Gouda Cheese

Preparation:

1 . Heat 1 tablespoon  butter in a cast-iron or nonstick skillet over medium-low heat.

2.  Put some butter, ruccola and the Old Amsterdam cheese together as a sandwich

3.Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 minutes.

4.Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 minutes.

STEP #3 – Fresh ruccola salad:

Ingredients:

• 1 box of ruccola ( approx. 250  gramms)
• 1 box of blueberries ( 100 gramms)
• 2 pears ( the type does not matter, its delicious with all )

Dressing :

• juice of a half lemon
• 2 tablespoons of  honey
• 2 tablespoons of olive oil ( extra virgin)

Prearation:

Well there is not much to say. Mix the ingredients of the salad. Mix the ingredients of the dressing and pour it on the salad.  … Ready to be served 🙂

 

 

And here  you go, the perfect picninc menu to be enjoyed with a bottle of stout beer  and ones you’d like to share it with.

Have a nice sunny Sunday and let me know it the recipes worked for you as well ….:)

 

 

Source:

http://www.instructables.com/id/How-to-make-Awesome-Beer-Bread-with-Yeast/?ALLSTEPS

 

Sunday spinach-cheddar pie

Sunday Spinach- cheddar pie

Good evening!

I know that I have not posted for a while but I had been pretty busy recently, new work, new adventures  each day so its been pretty challenging  to convince myself to get  back to the kitchen… but, it was indeed more than releiving and energizing to grab the knife again and pamper myself with something cheesy and indulgent.

I usually eat a lot of spinach,..I am basically addicted o it…I love each form of these green leaves from eating it raw in a salad, mixing it with garlic or making a quick soup, but as I enjoy playing with different types of pies I really thought it would worth trying outit  in this form …and without any unbearable self-esteem this spinach – cheddar- cottage cheese pie has turned out to be more than I wished for for a relaxing  Sunday evening.

Why Sunday??? I think it is especially  important to finish a week in the most fullfilling way to be able to start the next Monday  with full energy and positive vibes, and also its not the worst thing to have some pie leftover to bring to work for lunch and remind yourself that you had made something delicious the other day. 🙂

This pie is even better on Mondays served cold…but be aware that your colleagues might ask for a bite.

Enjoy! 😉

Ingredients:

Dough:

• 25 dkg ( 2, 5 cups) wholegrain flour
• 8 dkg (0, 8 cup) butter
• 1 dl cold water
• salt
• 1 egg

Filling:

• 1 cup ( 10 dkg) of cottage cheese
• ½ cup of cheddar
• ½ cup of créme fresch
• 6 eggs
• salt
• pepper
• ½ onion
• 2 cups (20 dkg ) of spinach

Preparation:

• Put the flour in a big bowl, pulse it together with salt.
• Add butter and one egg and mix until it resembles a coarse meal.
• Slowly add water and process until a dough comes together.
• Wrap dough in plastic wrap and chill at least 30-40 minutes in the fridge before rolling out.

 

Meanwhile, prepare filling as follows:

• Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the chopped onion and cook it until transclucent, than add garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

• Add the spinach to the pan, stir it with the olive oil, cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. (If you cannot find fresh spinach you can also use frozen ones.)

• Lightly whisk 6 eggs in a mixing bowl and add créme fresch, cottage cheese, cheddar, salt and pepper than pour the mixture on the spinach and stir it together.

The „final” steps:

• Preheat oven to 375 F. ( 180 C)
• Take the chilled dough, roll it out and press it into the bottom of a 10-inch pie dish.
• Prick it with a fork all around, and put it in the oven for 10 minutes.
• Take it out from the oven, pour the filling in and put the pie back in the oven for 60 minutes, or until the filling is set.
• Allow it to cool for a bit before serving.

 

Beverage  pairing recommendation: I would highly recommend to have a pint of Guinness or a coffee stout along with the dish. The strength and creamyness harmonizes with the salty  and soft texture of the pie. If you are more of a wine person I’d advise to have a glass of Chardonnay.

Let me know if you have any comments to share, I hope you enjoy this tendering dish.

Trust me, you won’t regret this happy ending for the week. Stay cheesy and enjoy!!! 🙂

 

Amazingly boozy Cheddar-Stout muffin

I have been hunting for good cheese and beer recipes  for a long time but it seemed  that the only chance I have is to  either start eating stout beer- cheddar dips in a thousand versions or start inventing new things myself.

I actually  did start to feel down about not finding any creative options for the usage of my 2 favourite ingredients together when I bumped into my new idol’s blog just randomly.  Beeroness herself is a really inventive lady whose aim is to show all sides of beer and open people’s eyes to the zillion opportunities a beer can offer even as a drink or a proper meal.

So I started browsing in her recipes and could not decide where to begin actually. The exploration of the goodies just got me too excited to decide  which one should be the first.  Thank God I was already extremely hungry so I  saw the words  „ stout” and „bread” and „muffin”… totally hooked on it…

So here you are the recipe from Beeroness , of course a little bit modified to totally fit my needs, but I would like to thank this awesome lady for creating the basic idea of the beer-cheese muffin :).  Originally its with all purpose flour and  Lagunitas Red, an imperial red ale, but unfortunately it was only a limited edition, so I had no chance to get it anyway.

So I shut my mouth …. here is my version, the Cheedar- Imperial  Stout  bread muffin with Tarragon Pear souce.

Ingredients

For 10-12 muffins:

• 1 1/2 cups flour whole grain flour
• 1 tbsp cain sugar or Xilitol
• 2 tsp baking powder ( half a package)
• 1/2 tsp salt
• 3/4 cup shredded  red cheddar cheese
• ¼ cup shredded Mimolette cheese
• 2 tbsp chopped   leek
• 1/4 cup melted butter + 2 additional tsp
• 6 oz / 1.8 dl  Agressor Imperial Stout beer 

For the sauce:

• 4 pears
• 1 tsp tarragon
• 1 tsp cain sugar or Xilitol

How to?

Preheat oven to 350 F ( 180 C) .

In a bowl combine the flour, sugar, baking powder, salt, cheese and onions, stir until well combined. Pour in the melted butter plus the beer, stir until just combined.

Put muffin papers in the muffins tins and pour the dough  into it until each  is about 1/2 full. Pour the remaining 2 tablespoons of butter on the tops of the muffins, dividing evenly between each muffin. Top with additional shredded cheddar cheese. Bake at 350 F ( 180 C)  for 18-20 minutes.

 

Meanwhile chop the pears to small pieces and put in a pot with the tarragon, sugar and a 1 tbsp of water and simmer it together until the pear gets almost creamy.

Put 2 muffins and 2 tbsps of sauce on a plate,  serve immediately.

                                                     Good Appetite! 🙂

Don’t hesitate to make any comments or ammendments on the recipe.

Source: http://thebeeroness.com/2012/05/31/cheddar-beer-bread-muffins/

 

 

 

Best Halloween leftover food ever a.k.a. Pumpkin Cheesecake

Halloween is over and there are extreme amount of leftovers from our scary pumpkins. So how to “recycle” the pumpkin after the party is over?  Pumpkin soup is boring, pumpkin bars can be interesting but not a big deal, pupmkin dip…No, I already made some….:)…But If you are also a cheese lover as I am you might think about making a mixture of these two delicious ingredients.

I was searching for a perfect pumpkin cheescake on my fav gastro blogs but it seems that inside Europe noone has ever thought about making something out of pumpkins, therefore the only options I found where from the US of course.  However this had raised some problems :

1. The old American recipes are totally different from the  average European taste .

2.  Most of the ingredients are products that we have never seen on the old continent 🙂

3. We  are just unable to digest that amount of sugar. 🙂 No offense, I love my American friends and their cuisine also, but I need something closer to healthy…. So after dealing with my thoughts for a couple of hours I decided to recreate the pumpkin cheesecake recipe from 3-4  recipes that I found online to fit my own taste.  ( You can find those ones at the bottom of the page as a reference)

So here you are, the almost healthy Halloween leftover Pumpkin Cheesecake ( named Rosie… no particular reason why I named her Rosie, but she definitelly smells and lookes like a Rosie 🙂 )

Ingredients

Crust :

• 250 gr / 8 ounces of oatmeal
• 100 gr / 5 ounces of melted butter
• 50 – 80 gr / 2-3 ounces of roasted peanut, unsalted
• 1 tbsp xilitol or cane sugar
• Pinch of salt

Filling:

• 1 package ( 200 gr / 7 ounces) of cream cheese
• 1 package ( 200 gr / 7 ounces ) of mascrapone
• 300 gr / 10 ounces of pureed pumpkin
• 3 eggs + 1 egg yolk
• 2 dl / 0,8 cup  sour cream
• 3 tbsp xilitol or cane sugar
• 1 tsp ground cinnamon
• 1/4 tsp fresh ground nutmeg
• ¼ tsp Bourbon vanilla powder
• ¼ tsp ginger powder
• 1 tbsp of corn starch

Prepation:

For the crust:

Mix the oatmeal, the chopped nuts, a pinch of salt, the sugar and the melted butter. Put all the crust in a nine-inch spring form pan and press it down flat with your hands or a glass. Put the crust in the fridge while you are preparing the filling.

For the filling:

Beat cream cheese, mascarpone and the sour cream until smooth. Add the pumpkin puree, eggs, egg yolk, sugar and the spices. Add  corn starch and beat together until well combined.

Pour  the creamy filling into crust. Spread out evenly and place in oven the for 30-35 minutes on 180 Celsius ( 356 Farenheits) . Remove from the oven and let sit for 15-20 minutes.

You can serve it warm or you can either cover with plastic wrap and refrigerate for 3- 4 hours. Refrigerating helps the cream stay strong and thick but I am sure that you can not wait hours to taste it.

Serve it with some pumpkin pieces and peanut.

I hope you enjoyed it and let me know if you have any ideas in mind how to fine-tune the recipe 🙂

References:

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe.html

http://rizsazzunk.cafeblog.hu/2014/07/28/3-ev-es-meg-egy-torta/

http://www.nlcafe.hu/gasztro/20150126/zabpehely-receptek/