Creamed Peas, Corn And Cheese Cake

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Creamed Peas, Corn And Cheese Cake

Salty, delicious and rich cake that is made with 3 creamy layers. When I first tried it I really liked the combination of cooked vegetables, corn, eggs, ham and sour crème. It needs a bit of effort to make this cake. Takes about an hour to cook and prepare all the ingredients, and then forming layers. The effort will definitely pay off when you taste this gorgeous cake.

Notice: potatoes should be properly selected and not overcooked.

This is my favorite savory cake recipe and I think is more delicious than any cheese cake. It can be served as a cold appetizer, but it can also be excellent dinner or breakfast. 

Ingredients:

·         1 small can /12 oz/ peas

·         1 small can /12 oz/ sweet corn

·         Mayonnaise 600ml /2.5 cups/

·         Sour cream 750ml /3 cups/

·         1 small can pickles

·         Ketchup 50g / ¼ cup/

·         2 packages of toasted bread

·         Gouda cheese, grated 60g / ½ cup/

·         Ham 150g /5.2 oz/

·         6 eggs, boiled

·         5 medium sized potatoes

Directions:

1.    Boil potatoes in salted water. Boil 6 eggs. Grate the potatoes. 

2.    This dish is made in the form of a cake, and it has three layers. Grated potatoes and mayonnaise will be divided into three bowls because these ingredients are going into each layer.

3.  First, the bottom layer: On a large platter arrange the toasted bread in a form of a crust for the cake. Open a can of peas and remove excess water, pour the peas into a bowl and pour the sweet corn from the can. Add in a bowl half of the sour cream and part of mayonnaise and part of potato. Add 2 grated eggs. Grate half of a can of pickles and add to the mixture. Add salt by taste. Then spread the mixture from the bowl on toasted bread equally. The first layer is done.

4. The second, middle layer: Re-arrange the toasted bread. Grate ham and mix it in a bowl with half of ketchup. Then add a little sour cream, part of mayonnaise and part of the potato. Season it with salt. Spread the mixture over toasted bread, and the middle layer is finished.

5. Third, the top layer: Re-arrange the toasted bread again. Grate 3 eggs and half of the remaining can of pickles. Mix the ingredients in a bowl and season with salt. Spread the mixture on toasted bread. Then on top again put the last layer of toasted bread and spread over the remaining sour cream. Grate cheese over as a decoration. Leave the cake at least for 2 hours to cool in the refrigerator.

Calories: 305

Preparation time: 1 hour    |  Cook time: 20 min   |  Serves: 20

Did You Know? Ketchup was in the first half of the 19^th century sold in Western Europe as… medicine

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My Olivier, Russian Salad

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My Olivier, Russian Salad

When in my beautiful little city approaches the time around New Year and all the holidays come, than it’s time to visit all close relatives, family and friends. Everywhere are prepared various specialties, pastries, meats, sauces and what not, but almost on everyones table Russian salad will be served. It’s typical and almost mandatory for all Balkan countries to have Russian salad for the holidays. I tried at my relatives and friends all sorts of versions of Russian salad. In addition to main ingredients, which are veggies like potato, carrots, peas and also ham, someone will always add something new in the recipe. I tried ham which tasted bad or the potatoes that were overcooked and didn’t look nothing like Russian salad. But there are many housewives who prepare this salad as good as the greatest chefs. Must admit that I didn’t like this salad for a long time and I never cooked it in my kitchen, but after some small changes in the quantity of ingredients I started to like it. Adding sour apple in this recipe it improves the taste. Now I make it couple times annually and everyone who tried it was pleased. 

Ingredients:

·         1 smaller can /12 oz/ sweet peas

·         1 smaller can /12 oz/ sweet corn

·         4 medium sized potatoes

·         Carrots 100g /3.5 oz/

·         4 eggs

·         4 large pickles

·         Ham 150g /5.2 oz/

·         1 sour apple

·         Sour cream 150ml / 2/3 cups/

·         Mayonnaise 300ml /1.2 cups/

Directions:

1. Boil potatoes in salted water. When boiled, dice potatoes into small cubes.

2. Peel carrots and dice them into small cubes too. 

3. In a deep bowl mix the potatoes and carrots. Open a can of peas, remove the water and pour into a bowl, also pour sweet corn from the can. 

4. Dice pickles into small cubes and add in a bowl. 

5. Boil 4 eggs and dice them into the same pieces as other vegetables. Also dice ham into small cubes. Peel an apple and cut into small cubes. 

6. When all these ingredients are mixed in a deep bowl, add sour cream and leave the bowl in the refrigerator to cool.

7. When vegetables are cooled, then add in a bowl 300ml of mayonnaise. Stir all ingredients well. Add salt if you think is required.

8. Put back the salad to cool a little more in the refrigerator. 

Calories: 590

Preparation time: 50 min   |   Cook time: 30 min   |  Serves: 6-10

Did You Know? Carrots are grown in ancient times primarily as a medicine and not as food. The ancient Greeks called it: Karoto!

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