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Ingredients

Cheese flat cakes with parmen ham and avocado cream

Ingredients

Sift the flour with salt and add warm Biala Dilona milk 3,2% fat. Stir in Smak quark full-fat carefully. Knead the dough with your hands for a few minutes until soft and elastic as dumpling dough. Leave to rest for 20 minutes. When ”rested”, divide into smaller pieces and flatten with your hands forming small cakes. Fry in a dry frying pan until slightly golden.

Halve and destone the ripe avocado. Then, using a spoon, separate the pulp from the peel. Mash the avocado using a fork, add Łaciata cream 36% fat and stir it through. Season to taste with salt and pepper.

Serve your baked cheese flat cakes with the spread of avocado cream, top with pieces of Parma ham and swirls of Avocado cream 12% fat.

Recipe

• 200 g flour

• A pinch of salt

• 40 g Avocado Cream

• 100 ml Łaciate milk 3,2% fat

• Łaciata cream 36% fat

• Salt, pepper for better flavour

• 1 avocado

• Parma ham

• Smak cream 12% fat

Pasta with sirloin and chanterelles

Ingredients

Ingredients

• 300 g chanterelles

• 300 g Łaciata cream 18% fat

• 300 g pork tenderloin

• 2 table spoons Łaciate extra butter

• 1 onion

• 1 bunch fresh parsley

• Salt, pepper

• Penne

Cook the pasta in slightly salted water. Heat the butter in a pan on a medium heat, add the onion and fry. Chop the pork tenderloin into bite-sized pieces, and add to the onion. Fry, then add the chanterelles, season with salt and pepper. Cover, and simmer for a while. After about 5 minutes take the cover off, fry mixing with a spoon from time to time. Add the cream. Pick and finely chop the parsley and sprinkle over. Stir, bring to the boil, and then reduce to a simmer for some time. Serve with penne. Top-notch!