Remember when I announced a long time ago that I would put the blog address over the middle of the photo? I was angry then because one company wanted to use my photo from the blog for their declarations. They simply downloaded the photo from the blog and cut out the name of the blog that was in the right corner. I thought the blog address across the entire photo would prevent others from using my work. Time passed, and I could no longer find my texts and photographs on pages that “borrow” other people’s works and publish them without mentioning the author. Often, when I came across such a page, I used to comment to myself that I don’t understand the people who follow those pages – so it can be seen from the plane that it’s a bunch of recipes taken from different sources.

Meanwhile, the “borrowers” have become more sophisticated. So I recently entered the name of a recipe into a search engine. Among the links offered, I was struck by a text that seemed to have been written by me. I clicked on the link and almost fainted. The link led to a blog that is a complete copy of my blog. All the posts I posted and photos were copied. The person didn’t even bother to remove the blog address from them.

If you have ever complained about the Croatian bureaucracy, it is nothing compared to the policy pursued by Google. On the first day, I reported three posts for copyright infringement using the prescribed form. Posts have been deleted. Since they didn’t contact me, I wrote them an email listing random posts and explaining how the whole blog is a copy of my blog. I got the answer that I have to report every post if I want it removed. And so lately I’ve been busy filling out forms and linking to over 250 posts. The blog was finally deleted and I returned to the kitchen with great gusto.

This recipe is still called more or less, and is based on an equal amount of fresh cheese, butter and flour. The amount of 250 g is enough for approximately 60 cakes.

  • 250 g of smooth flour
  • 250 g of cold diced butter
  • 250 g of cottage cheese
  • 2 teaspoons salt
  • freshly ground pepper
  • 12 g baking powder (1 bag)
  • 1 egg
  • for coating: scrambled egg and flax seeds

Rub the butter into the flour to get a coarse crumb structure. Add salt, pepper, baking powder, cottage cheese and egg and use a fork to combine the ingredients. When combined, knead a smooth dough. Roll out on a floured surface to a thickness of 1 cm. Using a round cutter, cut out the cakes and place them on a baking sheet lined with baking paper. Beat the egg and coat the cakes, then sprinkle them with seeds as desired. Bake for 15 minutes in an oven preheated to 200 ° C.

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