Baked cottage‑cheese, apple and banana pie

Ingredients

• Cottage cheese (5% fat) — 200 g
• Eggs — 2 pcs
• Semolina — 50 g
• Baking soda — 0.25 tsp
• Sugar — 2 tsp
• Apple — 140 g
• Banana — 50 g
• Nuts (chopped) — 15 g

Steps

1. Preheat the oven to 185°C.
2. In a mixing bowl combine the cottage cheese, eggs, semolina, baking soda and sugar; mix until evenly combined.
3. Peel and chop the apple and banana into small pieces and fold them and the chopped nuts into the batter.
4. Transfer the batter to a lined or greased baking dish and smooth the top.
5. Bake at 185°C for about 35 minutes, until set and lightly golden; let cool slightly before slicing.

Spaghetti with chicken meat nests

• Spaghetti (dry) — 100 g
• Chicken mince — 400 g
• Onion — 1 pcs
• Eggs — 4 pcs
• Tomato (for slices) — 4 pcs
• Salt
• Mixed spices

1. Cook the spaghetti in salted boiling water according to the package instructions until al dente; drain and keep warm.
2. Preheat the oven to 185°C (can bake with the pie and buckwheat). Finely chop the onion and mix it into the chicken mince with salt and the mixed spices.
3. Shape portions of the seasoned mince into nests in parchment/foil cups or a muffin tin, press a small well into the centre of each nest and place a tomato slice on top.
4. Crack one egg into the centre of each meat nest and sprinkle a little more spice and salt over the top.
5. Bake the meat nests at 185°C for about 35 minutes, until the meat is cooked through and the eggs are set.
6. Serve each meat nest on a portion of cooked spaghetti.

Buckwheat with chicken and mushrooms

• Buckwheat — 100 g
• Water — 200 ml
• Chicken fillet — 200 g
• Mushrooms — 70 g
• Salt
• Mixed spices

1. Rinse the buckwheat under cold water and place it in an ovenproof dish.
2. Add the buckwheat with 200 ml of water (ratio 1:2 by weight), arrange the chicken fillet (seasoned) and the mushrooms on top, season with salt and spices, cover the dish with foil and bake at 185°C for about 35 minutes.
3. Check that the buckwheat is tender and the chicken is cooked through before serving.

Sautéed frozen vegetables

• Frozen mixed vegetables — 400 g
• Ghee
• Water
• Mixed spices

1. Heat a little ghee in a skillet, add the frozen vegetables, a splash of water and season with spices.
2. Sauté for a few minutes over medium heat until the vegetables are heated through and tender, adding more water if needed to finish cooking.