Tag Archives: dairy

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

Sunday Dairy Breakfast

¬†Do you remember I told you last Sunday that better not to skip breakfast? And I do hope you have eaten something every morning! Have you? ūüėČ Was it something tasty? Mmm May be pancakes.. I made onion-chilli cookies twice this week¬†(the recipe here). Once with spring onion, another with leeks, both times they were so good! I love gentle hit from chillies, it helps me to stay awake for a long time!
¬†Yesterday I didn’t have a plenty time, and my choice was quick-but-healthful breakfast: Greek yogurt with raspberries and honey. But on the picture, you can see another¬†delicious thing –¬†Russian prostokvasha with colorful¬†raspberries¬†and blackberries. Prostokvasha is a dairy product, similar to thick yogurt, which is made from a¬†fermented¬†milk (milk¬†prepared¬†by bacterial fermentation). When it’s prepared from a regular milk it has a pale milky color, but prostokvasha can be also made from baked milk and thus it has beige color, similar to “coffee with cream” (as on the photo). Baked milk is called ‘toplenoe moloko’ in Russia, it’s traditional Russian dairy product. For this milk, regular¬†milk is boiled, and then simmered for a long time to get a special color, taste and smell.¬†Originally it was prepared in Russian pech,¬†nowadays all milky produce¬†can be bought in any Russian store.¬†I do love toplenoe milk and prostokvasha for its unique taste, so I ate it every single day while I was on holiday..¬†Russian Prostokvasha
¬†Whether you chose an¬†yogurt¬†with berries or savory cookies for breakfast,¬†I’m sure that better to consume something easy-to-make than nothing.¬†Prostokvasha with colorful raspberries

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!

Cottage cheese and cranberry pie

Winter holidays are almost here and I can’t wait to celebrate! Holiday preparation is already well underway and it can be stressful, but I love this hustle and bustle season: frenzied shopping, decorating homes and work places, buying¬†delicacies and¬†champagne, choosing and wrapping gifts for family and friends. I’m absolutely absorbed in the planning of New Year dinner. Shopping list is written, salads and starters are chosen, goose and turkey are waiting in the freezer. And certainly I couldn’t¬†forget¬†about desert. For me it’s an¬†important and sweet part of the dinner. Any festive dinner should be finished with a perfect cake! Have you chose the one? What will be the sweet star on your table? Will it be traditional cake or pudding, that you make every year or a fancy cake, that you’ll order from a restaurant?
Cottage cheese and cranberry pie
¬†This year I’ll be making the vanilla cheesecake with cranberry or red currant compote. It sounds simple, but that’s¬†exactly¬†what we need this winter –¬†delicious, smooth and tender cake. ūüôā But if you’re tired and bored from all traditional desserts, why don’t you try my festive cake recipe. It seems similar to cheesecake, but I used tvorog (cottage cheese) and sweet condensed milk, and its taste and structure became different. Bright cranberries on the top make this milky and sweet cake absolutely festive!¬†Definitely¬†all guests’ eyes will be on this cake!
CCC Pie
¬†If you noticed cranberries are small, because it’s Russian, they are smaller and¬†juicier¬†compare to American¬†cranberries. Needless to say, you can use any cranberries you can find, or frozen cherries are also great here.
Festive Pie with cranberries

Cottage cheese and cranberry pie

  • Servings: 6-8
  • Difficulty: moderate
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A new take on the vanilla cheesecake, this cake will go down well on any occasion.
IngredientsCranberry Pie
Crust
260g flour
160g butter
1 small egg
2-3 Tbsp caster sugar
1 egg yolk for brushing the pastry crust, optional
Filling
450g tvorog/cottage cheese
3Tbsp cream cheese, optional
3-4Tbsp sweetened condensed milk
2 large eggs or 3 small
2 tsp granulated sugar (or omit it and add more condensed milk)
1 tsp vanilla extract
1 Tbsp cognac or brandy, optional
3 Tbsp ground almonds
100-150g cranberries
almond flakes, for decoration
icing sugar, for decoration, optional
Preparation method
  1. Make the cake crust. Cover and rest in the fridge for 30 minutes. Roll out 3mm thick and cut a circle larger than 20cm (approx.26-28cm) baking pan. Bake blind in preheated 180C oven for 20 minutes. Then remove the weights, optionally brush with egg yolk, then return to the oven and bake for 5-6 minutes more.
  2. Meanwhile, in a large mixing bowl beat eggs with condensed milk and sugar if using until the mixture is pale and sugar almost dissolved. Add vanilla, cognac, cream cheese and mix.
  3. If the cottage cheese is very crumble first mash it with a fork, then add to the filling mixture along with ground almonds, and stir to combine. Taste, add more condensed milk if it’s not enough sweet.
  4. Pour the filling into pastry crust. Arrange cranberries on top, and decorate with almond flakes.
  5. Reduce the heat to 170C and bake in the oven for 35-40 minutes or until the filling is set.
  6. Let it cool in the baking pan for 10 minutes, then carefully take out and put on a serving plate. Sprinkle with icing sugar, if desired.
  7. Enjoy!

Cranberry and cottage cheese pie

Syrniki

¬†Syrniki are fried pancakes, which are made from cottage cheese and traditionally garnished with a sour cream. They are very popular and widely-cooked not only in Russia, also in¬†Ukraine,¬†Belarus and Poland.¬†The word ‘syrniki’ is derived from Russian word ‘syr’ which means cheese.
 The main ingredients are cottage cheese, flour, eggs, sugar, sometimes raisins and vanilla. Commonly syrniki are eaten for freakfast, but could be served as a dessert.
¬†You can find a great variety of syrniki recipes, in one you should add one egg, in another three, in third just few spoons of flour or semolina flour, and etc. Finally, it doesn’t matter which recipe you’re using, just adjust it to suit your own taste.
TIPS:
Flour and sugar. One adds only few tablespoons of flour, in such option, might be difficult to shape syrniki and turn them over during frying, as they will be soft, but at the same time tender and creamy. Amount of sugar is totally depends on your preferences.
Filling. Raisins and vanilla are most popular ingredients for the syrniki filling, but you can go further Рadd cinnamon, dried apricots, plums or cherries, lemon or orange zest.
Dressing.¬†Sour cream, jam and sweet condensed milk are the most favourite toppings for syrniki. If you neither like the one nor the other, make berry or chocolate sauce,¬†or just dust it with icing sugar, or pour over some¬†honey, add dulce de leche…
Syrniki-2
You can fry syrniki on a moderate heat in a frying pan for 5 minutes on each site or until golden-brown (using few tablespoons of sunflower oil). I propose you the recipe of an oven-baked syrniki, which is much better and healthier, as you don’t need to use oil.

Russian Syrniki

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:
Cottage cheese, 500g
Eggs, 2
Sugar, 2-4 Tbsp
Flour, 50-80g
a pinch of salt
Semolina, 2 Tbsp
Vanilla sugar or extract, 1 tsp, optional
Raisins/sultanas, 50g
Preparation:
  1. In a small bowl or mug, put raisins, cover with warm water and let it soak, meanwhile you do all below steps. Optionally, you can add a tablespoon of cognac, brandy or rum along with water for an extra flavor. Then pour the water out and wipe raisins.
  2. In a large bowl, combine eggs, sugar and vanilla together and beat well until pale color (use hand whisk or electric mixer).
  3. Add flour, semolina, salt, raisins, and combine well.
  4. Shape beautiful syrniki -about 5cm/2inch in diameter and 1cm/0.5inch wide.
  5. Arrange syrniki on a greased baking tray and bake in preheated 200C/400F oven for 20-25 minutes or until nice golden color.
  6. Serve warm with a dollop of sour cream.
  7. You can keep all remaining syrniki in a fridge, and reheat them next morning.

Syrniki are so delicious that I could eat them every other morning. Cooking of syrniki is highly recommended as alternative to regular pancakes! ūüôā

Enjoy! ‚̧

Syrniki-1

Syrniki-4