Roll the cheese triangles in flour, egg and bread crumbs, and dip again in egg and bread crumbs. Fry briefly on both sides in a well-heated oil. Serve warm, always with tartar sauce, which you might prepare from the ready-made mayonnaise, sour cream, chopped pickles, parsley and other spices, according to your taste.

Note: In order to easily prepare the breaded cheese triangles, it is desirable to keep the cheese in the fridge before you start with preparation.

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.

Cut the peeled potatoes into two equal halves and scoop the core out, by a tea spoon. Boil briefly the potatoes (5-7 minutes) in salted water. Place them into a baking dish, and stuff them with minced meat. When the potatoes get soft pour the sauce over them and bake briefly. Serve with salad.

Filling

Place the chopped onion, bacon and meat in hot oil. Add salt, pepper and oregano; simmer all together. When it cools down a little, stir the beaten egg.

Sauce

lightly brown the flour in a hot margarine, pour in broth and bring to boil. Finally, add the sliced ​​cheese and chopped parsley.