Hello, friends!

Now, almost all culinary and non-culinary sites are actively preparing for the new year and writing recipes for festive dishes, but today I have a simple dish for every day - delicious cottage cheese pancakes with semolina. I prepared a step-by-step recipe with a photo, although these are very simple cheesecakes.

For a long time now, instead of flour, I put semolina in all dishes. Nevertheless, with flour, a heavier product is obtained, and semolina makes the structure loose, so cheesecakes turn out to be lush, tender, and most delicious!

Cheesecake recipe for 1 kg of cottage cheese

If you follow the proportions of the products, cheesecakes will always be successful and just perfect. Some housewives, I know, lay a lot of eggs, but this is not correct.

For 1 kg of cottage cheese you need to take:

• 2 eggs
• 4 spoons of sugar
• a whisper of salt
• 5 - 6 tablespoons of semolina

I cooked cheesecakes from half a kilo of cottage cheese and, accordingly, half the products.

Cottage cheese is better, of course, to buy homemade. But this is not always possible, and even from cottage cheese, which we now sell in stores and markets by weight, excellent cheesecakes are obtained. By the way, the technology for preparing such cottage cheese is such that it is not recommended to eat it raw, but in the form of cheesecakes and casseroles, even very much!

Just do not take the curd mass in packs, nothing good will come of it.

Raisins can be added if desired.

We will fry cheesecakes in a pan in butter (I prefer ghee).

How to cook cottage cheese pancakes with semolina

Let's get started. A step-by-step recipe with a photo will tell you how to cook cheesecakes with semolina.

Pour the cottage cheese into a cup and knead it with a spoon.

We put salt, sugar, semolina.

Beat the egg with a fork / whisk in a separate bowl and pour into the curd mass.

We knead our dough.

We take it with a spoon, form a round cheesecake with our hands and roll it in flour on both sides.

I must say that I do not always perform this procedure. Depending on the quality of the cottage cheese and the size of the egg, the mass is sometimes more dense, sometimes less. If the curd mass is thick, I do without rolling in flour, in this case the cheesecakes are especially tender and tasty!

We fry cheesecakes with semolina in a pan on both sides. I set the fire to medium.

Here they are in my photo. Now you can serve with or without sour cream for breakfast.

And here, in an enlarged view, you can see how magnificent they turn out, well, how!

I assure you that the most delicious cheesecakes are with semolina! And I also found that warmed up on my miracle, they become even more magnificent and with an indescribable magical taste!

In these photos, cheesecakes are cooked without flour, and in the following photo they are breaded in flour.

First of all, cottage cheese is suitable for baking. But we won’t dwell on syrniki, since only the lazy can’t cook them, but curd dough buns turn out to be very tasty.

It will be required for about 16 pieces: 400 g of cottage cheese, an egg, 2 tbsp each. honey, semolina, sour cream and vegetable oil, 1/2 tsp. soda, a little more than 250 g of flour.

1. Rub the cottage cheese with the egg in a bowl. Add honey, semolina, vegetable oil and mix.

2. Pour soda into sour cream, stir and send to the prepared curd mixture. Then add the sifted flour and knead a stiff dough: first in a bowl and then on a cutting board.

3. Divide the dough into 16 equal parts. Form round donuts and place them on a baking sheet covered with baking paper (grease it with oil).

4. Bake in the oven at 180°C until browned.

Miracle donuts

Required: 1 tbsp. dry yeast, half a cup of warm water, the same amount of sugar, 1 egg, 3 cups of butter, the same amount of flour, vegetable oil for frying.

1. Hold the yeast in warm water with sugar for about 15 minutes. Beat the egg separately with a third cup of sugar, salt. Then pour the yeast here.

2. Warm up milk with butter. From all the ingredients obtained, adding flour, knead the dough. Give it time to rise (it will increase by about half), after that mix it again and let it brew, but you can cook it right away.

3. Roll out the dough with a thin layer and cut circles with a glass. Roll them into balls, cutting a round hole in the center.

4. Let rise slightly, and then fry until golden brown. Once donuts are done, place on paper towels to soak up the grease. Can be sprinkled with powdered sugar.

cottage cheese house

Required: 200 g of cottage cheese, a pack of butter, 3-4 tbsp. cocoa powder, 12 cookies, 2-3 tbsp. sugar, 6-8 pieces of dried apricots, prunes and a handful of raisins (you can do without them), a plastic bag or cling film.

1. Add cocoa powder and sugar to the softened butter, mix until a homogeneous chocolate-colored mass is obtained.

2. Add pre-soaked and finely chopped dried fruits to the cottage cheese, mix.

3. Put the chocolate mass on a bag or a piece of film, spreading it evenly. Lay cookies on it: wide - 3, long - 4.

4. Put the cottage cheese on the middle row, press the extreme rows of cookies on the sides to make a triangle-house (these cookies can be slightly moistened in milk, but not to soften). Wrap tightly in a bag and refrigerate for 6-8 hours to soak.

5. Then remove and cut.

Cookies "Macaroni"

A Hungarian appetizer called kerezet is a very convenient thing - you can spread it on bread, and then you get a very satisfying sandwich. And you can stuff bell peppers and eggs with such a filler.

Required: 300 g of cottage cheese, 100 g of butter, 2 tbsp. sour cream, 1 tbsp. dry paprika, 1/2 tsp a mixture of peppers (black, white, allspice), 1/2 tsp ground cumin (can be replaced with basil), 2-3 cloves of crushed garlic, 1 tbsp. mustard, 1/3 blue onion (if not, replace with regular).

1. Mash the cottage cheese with a fork, and then beat until smooth with softened butter and sour cream.

2. Add the onion and garlic passed through the garlic press and the rest of the ingredients, salt to taste, mix thoroughly. Leave in the refrigerator for two hours.

Placindas are Moldovan everything

For the dough you will need: 3 cups flour, 200 g butter, egg, 3 tbsp. vegetable oil, 2 tbsp. vinegar, a pinch of salt. For the filling: 500 g of cottage cheese, a bunch of dill and green onions, 2 eggs, salt to taste.

1. Cool the butter in the refrigerator and cut into small cubes. Break an egg into a 200-gram glass, add vegetable oil and vinegar. Add water from the refrigerator to a full glass. Stir until the mixture becomes homogeneous.

2. Rub the flour with your hands with butter to make a crumb, and add the contents of the glass. Knead the dough, divide it into 6-8 parts. Cover with cling film and refrigerate for an hour. Add finely chopped greens, eggs, salt to the cottage cheese. Mix well.

3. Sprinkle the table with flour. It is better not to get the dough all at once from the refrigerator, take a couple of balls. Make a cake with your hands. Roll out the dough with a rolling pin from the middle to the edges into a thin cake. If the edges of the cake are uneven, it's okay. Roll out as thin as possible!

4. Put 3-4 tbsp in the middle of the cake. fillings, leaving free edges of the dough. Then, with a sharp knife, cut the dough into 6 segments. Taking 2 opposite segments, in turn close the filling with them from the edges to the center. When done, use the palm of your hand to lightly press the entire placenta in a circle so that the dough sticks together.

5. After heating a frying pan with vegetable oil, lay the placinta with the seams down and fry over low heat for about 5 minutes. Then turn over to the other side and also fry until a pleasant ruddy color.

If desired, you can bake small pies, for one "bite". In this case:

1. Apply the filling to the entire surface of the cake. Carefully roll it up. Cut into pieces 5-6 cm long. Pinch the edges of the rolls and turn to the butt.

2. With your hands, gently press and form a cake. Fry on both sides.

Making homemade curd

From 3 liters of milk you will get about 1 kg of cottage cheese (or a little less, it depends on the fat content and quality of the milk). Making it is easy:

1. Pour a liter of raw fresh milk into a saucepan, close the lid and put in a dark place, it will turn sour in about a day.

2. Place the saucepan with sour milk in a large one and put on a small fire. Watch out: when the yogurt moves away from the edges of the pan, a yellowish whey and characteristic curd clots appear (after about 25-30 minutes), remove the pan from the stove and leave to cool.

3. Throw the cooled cottage cheese into a colander, covering it with a clean gauze cloth, and let it drain.

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March 16th, 2011 09:19 am

Experimentally, my mother and I found the most delicious recipe for cottage cheese casserole. Cooked three times. While I was in Lipetsk, I probably ate it every day, and took half of it with me to Moscow.
And now two weeks have passed, and I miss her again)) With those who have not been on my site for a long time, I share the recipe here. Step by step in pictures.

We made a large casserole - from 1 kg of cottage cheese. If you have no more than two eaters, feel free to halve the number of products. And, of course, choose a smaller baking dish.

For 12 servings:
1 kg of cottage cheese (500 g of cottage cheese by weight 18% fat and 1.8% fat)
4 eggs
6 tbsp Sahara
4 tbsp semolina + 1 tbsp. for molding
4 tbsp sour cream
1/2 cup milk
2 sachets of vanilla
1/2 tsp soda + lemon juice
a pinch of salt
a small piece of butter for greasing the mold

Soak semolina in milk for 10 minutes. It should swell and look something like this.

Beat eggs and sugar well until smooth (fanaticism and airy white foam are not required). Add salt, vanilla.

Quench soda with lemon juice and add to egg mixture.

Put semolina and sour cream into cottage cheese.

Add eggs with sugar to the same place and knead thoroughly for about five minutes - until the mass becomes homogeneous and curd lumps disappear as much as possible.

Preheat oven to 200C. Prepare a baking dish. To do this, lay the bottom and walls with parchment paper, grease it with a piece of butter, sprinkle with semolina.

Put the curd mixture into the mold, smooth the top, put in the oven for 40-50 minutes.

Readiness to determine with a dry toothpick. Stick in the middle of the casserole and see - if it comes out without a trace of dough, then it's ready. To prevent the top from burning, you can cover the form with foil for the last ten minutes. But this already depends on the characteristics of the oven - for example, we did not cover it. And what a ruddy beauty turned out.

Do not take it out of the mold immediately - let it cool. The casserole will sink slightly as it cools, but that's okay. It will still turn out delicious!

With berries (live or thawed), low-fat sour cream, or just like that - serving at your discretion. Excellent both warm and cold.

Cottage cheese is a tasty, healthy, nutritious product, which is not prepared from it, one of the most common and most appetizing dishes is cheesecakes. Cooking cheesecakes is not difficult, but not so easy either, if you do not follow the proportions of the products, then the result can be disastrous. The portal for moms Questionsmoms tells how to make cheesecakes from cottage cheese and gives recipes for cheesecakes.

Cheesecakes classic:
1 kg cottage cheese, 4 eggs, 2 cups flour, sugar (4 tablespoons), salt.
The eggs are beaten separately and added to the curd mixed with sugar. In order for the curd mass to have the desired consistency, wipe the curd through a sieve or pass through a meat grinder. Despite the fact that cheesecakes are a sweet dish, it must be salted, this will set off the taste of cottage cheese. Gradually, flour, sifted through a sieve, is introduced into the dough. You can add a little fat (vegetable or butter), this will facilitate the process of frying cheesecakes. To make cheesecakes more fragrant, you can add vanillin.

Cakes are formed from the resulting dough (with hands, a spoon, a knife) and fried (you can also bake). Some syrniki lovers, who avoid fried foods in their diet, boil syrniki in boiling water. The cooking technology is the same, only instead of a frying pan with oil, the cakes are thrown into boiling water and removed with a slotted spoon.

Needless to say, what scope for culinary fantasy opens up the preparation of cheesecakes. Raisins, nuts are added to the dough (hazelnuts or walnuts are best, peanuts can spoil the taste of cheesecakes). Also, grated carrots, apples, dried apricots, prunes, pears and even oranges become good "companions" of cottage cheese.

If sweet cottage cheese is not to your taste, add more salt and herbs (dill, parsley). Syrniki with cumin will delight you with an excellent, spicy taste. The dough is kneaded without sugar, cumin washed in water (3 g per 1 kg of cottage cheese) is added to it.