Spread each slice of ham with “Champignon” cheese, then pepper and fold.  Place each roll into flour and beaten egg. Repeat this once again and place it in the hot oil; fry briefly. Serve the fried rolls with a fresh salad or tartar sauce.

Roll out thinly the thawed dough (puff pastry) and cut into the size of the mold forms in which you will bake baskets. Then place the dough into the molds; arrange the diced cheese on top. Stir well eggs, milk and flour, add the spices and pour over the pastry. (The sauce should not exceed more than ¾ of the mold height). Bake the baskets for about 15 minutes in a preheated oven at 220 ˚ C. Serve hot with beer or tea.

Dry the washed tomatoes cut each into 4 slices and remove the soft part. Mash with fork the cheese, sour cream, pepper and a little salt, place in a bag with decorative sleeve and squeeze into each tomato slice a part of the prepared mixture. Garnish with parsley and serve as an appetizer.