Polenta pudding, cakes with nuts - Easter Lent yummy courses

A noodle, potato soup or a polenta pudding could be among the dishes the housewives may put on the Lent days' table. If we add here a cake with nuts, the menu would be complete, healthy and tasty.

Photo credit: (c) Maria MITRICA / AGERPRES ARCHIVE

Sister Lucia of Timisoara unveils the secrets of tailoring these less sophisticated, yet delicious meals.

For a four-person meal, the potato soup with noodles could be made of one kilo of potatoes, two medium onions, fresh lovage threads, edible oil, a bit of sweet paprika.

'We tame the onion with a bit of warm oil on the fire, put a bit of salt, let it soak, than add a spoonful of sweet paprika to fry for a while, after which we add the washed and diced potatoes, put 4 to 5 cups of water and let it boil. When the water is boiling hard, we add the noodles or fast macaroni (without eggs). When everything is well boiled, we turn off the fire and chop a few threads of fresh lovage,' says sister Lucia.

For the second course, sister Lucia submits a hasty polenta made of one kilo of corn flour, water and salt. A sweet, big enough cabbage, cleaned and thin chopped is separately put in a pan with a small cup of oil, to which some caraway could be added.

'Then, in a well-greased tray we put one layer of polenta, one of cabbage and so on, to about four layers. We put this tray in the oven for 10 to 15 minutes to brown. It is to be served warm,' says sister Lucia.

As for the dessert ? a sweetness and nuts cake ? we need three cups (of 300 ml each) of wheat flour, one cup of boiled and smashed potatoes, 1 cup of sugar, 1 sachet of baking powder, 1 sachet of vanilla sugar, 200 ml of edible oil.

'The flour, the finely smashed potatoes and the sugar are mixed together, the...