Tag Archives: cottage cheese

Sunday Breakfast: Syrniki with fresh blackcurrants

Syrniki are Russian cottage cheese pancakes, that are made thick and have a roundish shape.¬† I love having them on breakfast, topped with a sweet condensed milk and some fresh or frozen berries. I already posted the recipe once (click here), today recipe is similar to the previous one but with a delightful touch: these syrniki were prepared by my mum during my summer holidays in Russia. ūüôā My suggestion was to add a special ingredient – fresh blackcurrants, which were picked up that day in parent‚Äôs garden. So, we mixed in lots of fresh and juicy blackcurrants. Blackcurrants have enough natural sweetness, and we didn‚Äôt put sugar at all.
If you haven’t still made syrniki you should immediately go to your kitchen and cook them! Really! They are so delicious, plus cottage cheese contains lots of calcium, which is great for bones.Syrniki with fresh blackcurrants

Syrniki with fresh blackcurrants

  • Servings: 4-5
  • Difficulty: easy
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If using frozen blackcurrants do not defreeze them, add straight from the freezer.

Ingredients

600-700g tvorog/cottage cheese (I used 0% fat)
2 medium eggs
2-3 tbsp white sugar (or as much as you like), I didn’t put sugar this time
150-170g fresh blackcurrants
100g plain flour
icing sugar, for garnish, optional
some fresh blackcurrants, sour cream/sweet condensed milk, for serving

 

Method

  • In a large mixing bowl, mix cottage cheese with a folk.¬† Add eggs and sugar if using, stir to combine.
  • Sift the flour into cottage cheese mixture, mix to combine. If the mixture is too wet, add a bit more flour.
  • Sprinkle fresh blackcurrants with flour, carefully fold into cottage cheese mixture.
  • Sprinkle working surface with flour. Take a tablespoon of the mixture and shape flat patties (approx 6cm¬†diameter).
  • Arrange syrniki on a greased baking sheet. Bake in preheated 200C oven for 30 minutes or until golden.
  • You can also fry them. For that, in a large frying pan heat sunflower oil, add syrniki and fry for 2 minutes on each site.
  • Sprinkle with icing sugar, if desired. Serve warm with sour cream or sweet¬†condensed¬†milk and berries on side.

Enjoy!

Russian Syrniki with fresh blackcurrants

WhiteCurrant tart

¬†Hello-hello! I love summer because it’s berry season! May be not that summer when the outside¬†temperature¬†is +40C or even 50C.. Hope you are having the same great summer as I do this time in Russia: lots of organic berries,¬†vegetables¬†and greens, amazing weather, long walks and talks with friends. But sometimes the weather plays a joke: in the morning can be so cold that you need a thick jacket, later so hot – you need a dress instead of jacket, and so on..Russian FieldRussian Nature
¬†Talking about summer berries, currants is super common and one of the popular type of berry in Russia. I’m sure many of you tried redcurrants or seen it in supermarkets, or tried a¬†dessert¬†garnished with it. Here, there are three types of currants: black, red and white. They differ from one another not only in their color; blackcurrant is the sweetest one, red is tender and sour, and whitecurrant is sweet-and-sour with lots of seeds. And I guess, the white one is less-known, so I’ve been determined to make¬†something¬†tasty with these beautiful berries. Here, they are usually eaten as is or they make compotes (cold drink), jams. I made shortcrust pastry with tvorog (cottage cheese), filled with tender tvorog filling (yes, again cottage cheeese! I love it!) and scattered whitecurrants over the top. Yummy!¬†A slice of whitecurrant tart
¬†So, how is your summer going on? ūüôāWhite Currants in RussiaWhite Currant Tart

WhiteCurrant tart

  • Servings: 6-8
  • Difficulty: easy
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The recipe calls for whitecurrants, which are usually uncommon, so use redcurrants or any berries that you can get.
If you’re using frozen berries, don’t defreeze it.
I used 22cm baking tin.
Ingredients
Pastry
200g flour
100g butter, cut into small cubes
100g tvorog/cottage cheese (I used 0% fat)
1 egg
Filling
3 eggs
70-100g sugar or fructose (depends on your taste)
300-350g sour cream (20-30% fat)
100g tvorog/cottage cheese (I used 0% fat)
1 tsp vanilla sugar/extract
450-500g whitecurrants
Preparation method
  • To make the pastry, place flour, butter in a large bowl (or in the food processor) and mix to get breadcrumbs. Mix in tvorog. Add egg and mix until just comes together. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes.
  • Roll the pastry on a lightly floured table to form a round. Grease the baking tin and lightly dust with flour. Arrange pastry into the baking tin. Place in the fridge to cool while you’re preparing the filling.
  • Preheat oven to 180C.
  • In a bowl, whisk eggs with sugar. Beat in sour cream. Add cottage cheese and vanilla, whisk to combine.
  • Take the pastry out the fridge, pour in filling. Scatter over berries.
  • Bake for 35-40 minutes. Leave to cool in the baking tin, then carefully remove from the tin and serve.
Enjoy!

Maslenitsa (Butter Week). Blini recipe.

¬†Maslenitsa (Butter Week) is a Christian holiday, one of the brightest and widely-celebrated holiday in Russia, a week before Great Lent. The name Maslenitsa came from Russian word ‘maslo’ which means butter. In the beginning of 16th century, when Church initiated¬†the holiday, it was¬†restricted¬†to eat meat, however fish was allowed, as well as dairy products and butter. Most of the¬†peasants¬†could afford to eat only butter, thus the week began to call Butter Week or Maslenitsa.
¬†During¬†Druids’ times- before 16th century in Rus’ (old Russia’s name) was celebrated¬†a pagan holiday –¬†The Day of spring equinox, which was called Komoedica. It was one of the ancient pagan holidays, celebration of greeting spring, and moreover, worship of the Slavic Bear God: early in the morning people got together, song the songs and went into the forest¬†to praise the Bear God, so they left¬†first and freshly-cooked¬†blini on tree stumps to treat him. After that the Butter Week revelry had been started.Russian stuffed blini (crepes)
 That time Spring was considered as a beginning of new life, people revered to the Sun and made round flat-bread as its symbol. But  in 9th century peasants began to make round-shaped blini. Hot and yellowish, blini became new symbol of the Sun; people also believed that with eating blini they had a piece of warmth and power of the Sun.
¬†In¬†ancient¬†times the Komoeditsa holiday was celebrated during two weeks and played an important role for peasants. After a long, cold and often starving winter people had to eat plenty of food (usually it was winter stock remains), cheered up and got stronger for future spring works. Butter week celebrations denoted that winter has passed, and it’s time for a warm season to come. After this holiday peasants began to work¬†from sunrise¬†until¬†sunset¬†during all warm months – spring, summer and¬†autumn. Up to next snow season, they forced to work¬†almost non-stop, without any¬†weekends to get food for their families, fodder for cattle; they repair houses, and cut woods to keep homes warm during the long Russian winter.Russian Blini
¬†When Christianity was established as a state¬†religion, all pagan celebrations and traditions were prohibited; Christian churchmen battle in a vain¬†attempt¬†to stop all holiday habits. After several centuries of¬†unsuccessful¬†fights, in 16th¬†century¬†the Church created new holiday – ‘meatless week’, the week before the Great Lent. People got used to the new holiday, started celebrate it widely and created other name – Maslenitsa.
 Finally traditional Maslenitsa celebrations were set in 18th century by Russian Emperor Petr I, who was a famous reveller and  party lover. Of course, the main treat was blini, which were baked and eaten in enormous amounts!
¬†One of my fav sweet fillings for blini is a mixture of tvorog (cottage cheese), sour cream, raisins and sugar. For me, it’s a pure indulgence to tuck the¬†delicious¬†filling into piping hot blini! You can also fold blini into half then half again to form wedge, then take the wedge and deep it onto sweet condensed milk.. Incredibly satisfying breakfast or lunch, or even dinner! ūüėÄ
 This blini recipe suits for any savory filling as well.

Russian blini. Sweet cottage cheese filling.

Ingredients 
2 eggs, medium size
a good pinch of salt
1-2 tbsp white sugar, optional
200ml hot water
1/2 tsp soda
200-230ml kefir (or sour milk/laban/buttermilk), 2-3% fat
150-170g plain flour
3-4 tbsp sunflower oil
some oil for frying, if needed
Filling
300-400g soft cottage cheese
2-3 tbsp sour cream, or more if needed
2-3 tbsp sugar or sweet condensed milk
50-60g sultana/raisins
Garnish
sour cream/sweet condensed milk/icing sugar
  • In a large mixing bowl, beat eggs with salt and sugar.
  • In a glass or cup mix water with soda, stir and add to the eggs, stirring constantly.
  • Add kefir and mix well.
  • Sift flour and add it to the batter. Stir to combine.
  • Add oil and stir.
  • Let the batter rest for 20-30 minutes, if you have time.
  • Heat the frying pan and fry thin pancakes as usual. You can make any¬†diameter¬†you like.
  • For the filling, soak sultanas in hot water for 5-10 minutes, then drain. Mix all ingredients until well combined.
  • To assemble, spoon some filling in¬†center¬†of each pancake. Fold bottom edge of pancake over fililng, fold in both sides and roll up. Sprinkle with icing sugar and/or drizzle some sweet condensed milk, if desired. Or serve with a dollop of sour cream.

Enjoy!

Tvorognaya zapekanka

¬†Tvorognaya zapekanka¬†literally¬†means a cottage cheese bake. This is a very special treat for me. It reminds my childhood and good time when I was going to the¬†kinder-garden. Some of my friends do not share the same nice memories about the food in a¬†kinder-garden, and even few of them hate any cottage cheese bakes (and not only bakes) and don’t want to¬†believe that it can be so tasty! Thank¬†God, I was luckier and remember not only huge onion chunks in a beef stew ūüėÄ but also good meals, like¬†this sweet cottage cheese bake and delicious plum jam.
¬†Speaking about tvorog (that’s how we called cottage cheese or farmer cheese in Russia, and it can be both smooth and chunky), I do like it and consume¬†regularly: either as is or adding it to the apple pies and cabbage bakes.¬†So, I’ve tried hundred¬†times to make a bake¬†somewhat¬†childish, and every time it was too liquid or too sweet.. Finally, here it is! The bake is perfect! The only notice, maybe next time I will use a smaller baking dish to make the cottage cheese bake higher.
Russian cottage cheese bake

Russian sweet cottage cheese bake

  • Servings: 3-4
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If you’ve got a chunky and dry cottage cheese – push it¬†through¬†a sieve or stir with electric blender into a smooth mixture.
IngredientsCottage cheese bake
450-500g cottage cheese
40g butter, melted
2 medium eggs
3 tbsp white caster sugar
2 tbsp semolina (I used coarse, but fine is ok, too)
2-3 tbsp milk, warm
3 tbsp sour cream
a pinch of salt
1 tsp vanilla extract or any other vanilla
50g raisins/currants
Glaze (optional)
1 egg yolk
1tsp icing sugar
Garnish
sour cream or sweet condensed milk
icing sugar, if desired
Method
  • In a small cup, soak semolina in warm milk for 5 minutes. Add sour cream and mix well.
  • In a other small cup, soak raisins in hot black tea or water for 5 minutes. Drain and set aside.
  • In a bowl, beat eggs with sugar and salt until pale and creamy, allow sugar to dissolve.
  • In a large bowl,¬†smooth¬†cottage cheese¬†with a folk or electric blender, add butter and mix. Add beaten eggs and vanilla, mix to combine. Add semolina and raisins, and combine.
  • Grease the baking dish with some butter or oil, pour the mixture in and bake in preheated 200C oven for 25 minutes. At this step check the color of your bake: if its top is still pale, brush the bake with glaze and put the dish back into the oven for 15 minutes or until golden-brown; if top is already golden-brown, omit the glaze and bake for 10-15 minutes more.
  • Cut the cottage cheese bake into slices. Serve warm or cold with a dollop of sour cream, if desired. It’s also tasty to pour over some sweet¬†condensed¬†milk (instead of sour cream).
Enjoy!

Mrs Pumpkin’s Rolls

Mrs Pumpkin and Mr Squash are in trend this autumn! ūüôā It seems everybody is¬†obsessed¬†with them and cooks lots of dishes. Bright,¬†sweet-smelling and¬†delicious, that is¬†hard¬†to resist and¬†don’t¬†to eat it; moreover pumpkin is a great course of¬†vitamins A, C, B, K, E!
Pumpkin¬†always¬†pairs good with such warming spices like nutmeg, cinnamon, and vanilla. And it’s amazing how all the cozy autumn spices make cool weather quite easy to enjoy, and bring a sense of comfort on cold days.
Today recipe is for all Mrs Pumpkin’s admires! ūüėÄ
These rolls are perfect for weekend breakfast, or simply enjoy it anytime! Cinnamon-scented pumpkin filling, cheese glaze and hazelnuts make rolls crazy delicious!
Pumpkin Rolls with brown sugar and cinnamon
Actually, it was an experiment. I had to use cottage cheese leftovers, and firstly I planned to make cookies; but it seemed bored, besides that I’d made shortbread cookies a day before, thus idea of pumpkin rolls was born!
As you may see, I’m so pleased with the result of my experiment! Perfectly spiced and tender rolls! They can be served with¬†lightly¬†sweeten¬†mascarpone or yogurt instead of cheese glaze. And one more important thing – the dough has no yeast, so the rolls can be easily made in the morning or when you’re short on time and don’t have time to wait for the dough to rise. ūüôāPumpkin Rolls

Mrs Pumpkin's Rolls

  • Servings: 8-10
  • Difficulty: moderate
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IngredientsPumpkin Rolls with honey cheese glaze
The dough
1 egg, at room temperature
40g brown sugar
120-150g cottage cheese
80g plain flour
110g wholewheat flour*
1/2 tsp/2.5g baking powder
a pinch of salt
1/3 tsp cinnamon
1 tsp vanilla extract

20g butter, melted
Pumpkin filling
300g pumpkin
1 medium apple
1 Tbsp lemon juice
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp cinnamon
1/4 tsp nutmeg, freshly grated
30g mix of dark muscovado and brown sugar/ or only brown sugar (adjust sugar to taste)
20g butter, melted, for brushing the dough
Honey cream cheese glaze
70g Philadelphia cream cheese, at room temperature
1/2 Tbsp liquid honey
2-4 Tbsp full fat milk
icing sugar, if needed
hazelnuts, roasted and roughly chopped
Method
  1. For the dough, beat egg with sugar until pale and sugar is dissolved about 4-5 minutes. Add cottage cheese and fold in. Add flours, baking powder, salt, cinnamon, vanilla and mix in. Stir in butter and mix to combine. The dough should be soft but not sticky. *Add more flour if the dough is too sticky. Cover and keep to rest.
  2. Meanwhile, prepare pumpkin filling. Core and cut in small cubes pumpkin and apple. Heat butter and olive oil in a frying pan, add pumpkin and apple cubes, drizzle with lemon juice; saute on a medium heat for 8-10 minutes or until pumpkin is soft. Add cinnamon and nutmeg, mix and set a side to cool. Blend to get a puree.
  3. Roll the dough out to 37×26 cm¬†rectangle. Brush the dough with melted butter, then¬†sprinkle with brown sugar.¬†Spread evenly the pumpkin mixture on the dough. Cut the dough into 8-10 equal strips, and carefully roll each strip into a ‘barrel’.
  4. Transfer rolls to the baking tray, lined with baking paper and greased. Bake in preheated 180C oven for 25-30 minutes or until golden-brown.
  5. For the glaze, beat the cream cheese until smooth, then add honey and milk and beat again. If you want to make the glaze more liquid add more milk and mix. Add icing sugar, if it’s not sweet enough.
  6. Arrange pumpkin rolls on a serving plate, pour the glaze over the warm rolls, and sprinkle with hazelnuts.
  7. Enjoy warm!
Rolls can be stored in an airtight container in the fridge up to 3 days (without glaze). Reheat before serving.

Pumpkin rolls not¬†only look amazing, they taste great! ūüėČ

Pumpkin Rolls with honey cheese glaze