Curd balls. Vermicelli fritters with cottage cheese. A step-by-step recipe for making Curd meatballs with a photo.
Cottage cheese cutlets
Ingredients:
500 g cottage cheese, 5 potatoes, 170 g wheat flour, 2 eggs, 40 g of vegetable oil.
Cooking method:
Peel the potatoes, wash, boil, mince together with the cottage cheese. Beat the resulting mixture well, add eggs, 150 g flour and mix thoroughly.
Form cutlets from the curd-potato mass, bread them in the remaining flour and fry in vegetable oil.
When serving, the dish can be poured with sour cream.
Zucchini and cottage cheese cutlets
Ingredients:
1 kg of zucchini, 200 g of cottage cheese, 2 eggs, 40 g of wheat flour, 30 g of parsley, 200 ml of vegetable oil, salt to taste.
Cooking method:
Wash the courgettes, peel, remove seeds, chop finely, salt and leave for 5-10 minutes. Then squeeze, add eggs, flour, grated cottage cheese and finely chopped parsley, mix everything thoroughly.
Collect the mass in a tablespoon, dip in heated vegetable oil and fry on both sides until golden brown.
You can serve with sour milkmixed with crushed garlic, finely chopped parsley and salt.
Cottage cheese and fish meatballs
Ingredients:
500 g dry unleavened cottage cheese, 500 g cod, 100 g wheat bread, 170 ml milk, 1 onion, 125 ml vegetable oil, 50 g bread crumbs, pepper and salt to taste.
Cooking method:
Cut the fish into fillets without skin and bones, cut into pieces. Peel the onion, wash, cut into half rings and fry in a little vegetable oil. Soak the bread in milk. Pass cottage cheese, fish, bread and onions through a meat grinder. Salt and pepper the resulting mixture and mix thoroughly. Form meatballs from the curd-fish mass, breaded them in breadcrumbs, fry on both sides in vegetable oil and bring to readiness in the oven.
Serve with a vegetable side dish.
Zrazy from cottage cheese with raisins
Ingredients:
500 g of cottage cheese, 60 g of wheat flour, 1 egg, 45 g of sugar, 250 g of raisins, 50 g of bread crumbs, 35 g of butter, 125 g of sour cream.
Cooking method:
Rub the cottage cheese through a sieve, add flour, sugar, eggs and mix well. Sort the raisins, wash, pour boiling water over and stand for 30 minutes.
Cut the curd mass into cakes, in the middle of which put raisins, pinch the edges of the cakes. Bread the products in breadcrumbs and fry in a pan in melted butter.
Serve with sour cream.
Cottage cheese pancakes with onions
Ingredients:
500 g cottage cheese, 2 egg yolks, 1 white, 1 onion, 20 g sugar, 250 g wheat flour, 170 g sour cream, 30 ml vegetable oil, 125 g butter, salt to taste.
Cooking method:
Rub cottage cheese or mince, grind with sugar and egg yolks... Peel the onion, wash, cut into half rings and fry in vegetable oil. Add onion, flour, whipped protein, salt to the curd mass, mix everything thoroughly.
Spoon the mixture onto hot skillet with melted butter and fry until golden brown.
Serve with sour cream and sugar.
Cottage cheese and beetroot pancakes
Ingredients:
500 g of cottage cheese, 1-2 beets, 1-2 apples, 250 g of flour, 250 ml of milk, 2 eggs, 20 g of sugar, 40 g of butter, 70 ml of vegetable oil, 250 g of sour cream, salt to taste.
Cooking method:
Rub the cottage cheese through a sieve. Wash the apples, peel, core, then cut into thin slices. Wash beets, boil, peel and grate on fine grater... Then mix with flour, apples, cottage cheese, milk, eggs, sugar and salt.
Fry pancakes in a preheated pan in vegetable oil. Pour the finished pancakes with melted butter, serve sour cream separately.
Vermicelli fritters with cottage cheese
Ingredients:
500 g of cottage cheese, 100 g of noodles, 40 g of sugar, 4 eggs, 75 g of butter, salt to taste.
Cooking method:
Grind cottage cheese with a wooden spoon. Boil the vermicelli, put it in a colander, let the water drain and cool. Mix boiled noodles with cottage cheese, sugar, salt and egg yolks. Beat the whites and, while stirring, carefully add to the curd mixture.
Melt the butter in a frying pan. Put the resulting mass in boiling oil with a tablespoon and fry the pancakes on both sides until golden brown.
Serve hot with melted butter.
Cottage cheese sticks
Ingredients:
500 g cottage cheese, 500 g butter, 800 g wheat flour, 80 g icing sugar, 160 g ghee, cinnamon to taste.
Cooking method:
Squeeze cottage cheese, add softened butter, flour and knead the dough. Ready dough leave in a cold place for 2-3 hours, then roll it out in a thick layer, cut into tetrahedral sticks 10 cm long and fry in ghee.
When serving, sprinkle the chopsticks icing sugarmixed with cinnamon.
Curd with figs and nuts
Ingredients:
500 g cottage cheese, 125 g wheat flour, 4 eggs, 60 g sugar, 120 g figs, 200 g walnuts, 60 g butter, 170 g sour cream, salt to taste.
Cooking method:
Pass the cottage cheese through a meat grinder, sift the flour, soak the figs for 30 minutes in hot water, then finely chop. Fry the walnut kernels without oil and chop finely. Combine cottage cheese with half flour, egg yolks, figs and nuts, salt and mix thoroughly.
Divide the prepared mass into equal parts, give them a rounded shape and roll in the remaining flour. Fry the curds on both sides in butter until golden brown, then place them in the oven for 5-7 minutes.
Serve hot with sour cream.
Cottage cheese casserole with vegetables and fruits
Ingredients:
500 g cottage cheese, 7-8 apples, 250 g raisins, 200 g figs, 10 eggs, 150 g butter, 125 g sugar, 600 g semolina, 3-4 carrots, 250 g spinach, 15 ml vegetable oil, 300 g sour cream.
Cooking method:
Peel, wash, cut carrots thin straw and simmer until tender in butter with a little water. Wash spinach, dry, cut into thin strips, add to carrots, simmer for 5 minutes. Peel the apples, core them, cut into small cubes. Soak the figs in hot water for 30 minutes, then chop finely. Combine apples and figs with vegetables and half the eggs, mix everything thoroughly. Rub the cottage cheese, mix with semolina, sugar, remaining eggs and washed raisins. Put the curd mixture and fruit and vegetable mass in 4 layers in a greased form. Smooth the top, sprinkle vegetable oil.
Serve the prepared casserole with sour cream.
Cottage cheese flatbread with rice
Ingredients:
500 g cottage cheese, 200 g rice, 250 g walnuts, 60 g ground wheat bread, 170 ml cream, 1 lemon, 3 eggs, 170 ml tomato sauce, 10 g butter, red ground pepper and salt to taste.
Cooking method:
Boil rice, mix with cottage cheese, chopped nuts, ground breadcrumbs and cream. Squeeze the juice from the lemon, add it to the curd mass along with eggs, salt and pepper, mix everything thoroughly.
Put the resulting mixture in a greased frying pan, smooth and bake in the oven.
When serving, cut the tortilla into several pieces and pour over the tomato sauce.
Curd roll with egg
Ingredients:
500 g cottage cheese, 7 eggs, 125 ml milk, 170 g wheat flour, 600 g sugar, 35 g butter, 125 g raisins, lingonberry jam and salt to taste.
Cooking method:
Rub the cottage cheese through a sieve, mix with sugar and raisins. Thoroughly mix flour, milk, egg yolks and salt, combine with whipped whites. Pour the mass into a greased frying pan and bake in the oven. Put on the finished omelet curd mince, then roll the omelet into a roll and heat in the oven.
Drizzle when serving lingonberry jam.
Cabbage rolls with cottage cheese
Ingredients:
500 g cottage cheese, 900 g cabbage, 6 eggs, 100 g fat, 250 g sour cream, 30 g butter, salt to taste.
Cooking method:
Rub the cottage cheese through a sieve. Hard-boiled eggs, chop milk and mix with cottage cheese. Wash the cabbage, peel, remove the stalk and cook in boiling salted water for 10 minutes. Then remove the cabbage from the water, disassemble it into leaves, cutting off the petioles to the thickness of the leaf.
On cabbage leaves lay out the prepared curd mince, shape the cabbage rolls and fry in a frying pan in melted fat. Then put stuffed cabbage rolls on a baking sheet, pour sour cream and bake.
When serving, pour over melted butter.
Eggplant stuffed with feta cheese and cottage cheese
Ingredients:
700 g large eggplants, 500 g cottage cheese, 500 g feta cheese, 50 g butter, salt to taste.
Cooking method:
Wash the eggplants, cut lengthwise into halves, salt, and leave for 30 minutes. Then drain the released juice, bake the eggplants in the oven until half cooked, and then remove the core from the halves. Rub the cottage cheese, mix with feta cheese, stuff the eggplant with this mixture. Put the prepared eggplant halves in a greased dish and bake in the oven.
Dolma with cottage cheese and feta cheese
Ingredients:
300 g of grape leaves, 500 g of cottage cheese, 100 g of feta cheese, 50 g of parsley, 50 g of dill, 1 egg, 40 g of butter, 5 g of sugar, 1 lemon, 1 onion, 30 ml of vegetable oil, 350 g of sour cream.
Cooking method:
Wash the grape leaves, pour over with boiling water, cut the petioles. Wash dill and parsley, chop finely. Peel the onion, wash, cut into half rings and fry in vegetable oil. Rub the cottage cheese, mix with feta cheese, egg, herbs and onions. For every grape leaf put the curd stuffing in a heap, roll the leaves into an envelope and simmer until tender with a little water, butter and sugar. Bake cabbage rolls in the oven until golden brown.
Serve with sour cream.
desserts
Curd
Ingredients:
600 g of cottage cheese, 40 g of butter, 60 g of sugar, 50 g of cream or sour cream, 100 g of raisins, 50 g of candied fruits, vanillin on the tip of a knife, salt to taste.
Cooking method:
Rub the cottage cheese through a sieve or mince it, mix with cream or sour cream, add sugar, salt and butter, mix everything thoroughly. Add vanillin, candied fruits and raisins to the finished curd mass.
Boil cheesecloth, squeeze. With wet gauze, folded in half, lay out a wooden collapsible form. Put the prepared curd mass into the mold and place it under the press. To drain the liquid, put the mass in a cold place for a day.
Curd mass with honey
Ingredients:
400 g of cottage cheese, 60 g of sugar, 200 g of honey, 4 yolks, 80 g of butter, 100 g of cream or sour cream.
Cooking method:
Rub the cottage cheese through a sieve or mince it.
Grind the yolks with sugar and honey, add softened butter, beat until fluffy. Mix cottage cheese with the resulting mass, mix thoroughly.
Serve with whipped cream or sour cream.
Curd soufflé with cherry jam
Ingredients:
500 g cottage cheese, 40 g butter, 2 eggs, 40 g semolina, 40-60 g sugar, 40 g flour, 100 g cherry jam.
Cooking method:
IN semolina with constant stirring, pour in 150 ml of water, put on low heat and cook until tender. Grind egg yolks with sugar. Mix semolina porridge with grated cottage cheese and egg yolks, add half of the previously melted butter, mix thoroughly. Then carefully add the whipped egg whites, mix. Grease the molds with the remaining butter, sprinkle with flour, put the curd mass in them. Steam the soufflé or bake in the oven.
When serving, sprinkle with cherry jam.
Curd soufflé with carrots
Ingredients:
500 g of cottage cheese, 4 carrots, 5 eggs, 30 g of butter, 170 g of semolina, 300 g of sour cream, 250 g of powdered sugar.
Cooking method:
Peel, wash and steam carrots. Boiled carrots rub together with cottage cheese, add egg yolks, powdered sugar and semolina, mix the mass thoroughly, then add the whipped whites. Put the prepared mixture in a mold greased with butter, place on water bath with hot water, close the lid and steam until tender.
Cool the finished soufflé slightly, put on a plate and cut into several pieces.
Cottage cheese soufflé with cookies
Ingredients:
500 g of cottage cheese, 80 g of cookies, 60 g of sugar, 2 eggs, 80 ml of milk, 40 g of butter, 170 g of sour cream.
Cooking method:
Rub the cottage cheese through a sieve. Grind cookies, mix with sugar, pour over milk and stand for 5-10 minutes.
Combine the grated cottage cheese with cookies, yolks and melted butter, mix the mass well, then add the whipped proteins.
Put the mixture in a greased dish, smooth the surface and steam until cooked.
When serving, pour over sour cream.
Soufflé with dried apricots and nuts
Ingredients:
500 g of cottage cheese, 40 g of semolina, 3 eggs, 60 g of sugar, 125 ml of milk, 250 g of dried apricots, 250 g of walnuts, 50 g of butter, 170 g of sour cream.
Cooking method:
Rub the cottage cheese through a sieve. Pour 150 ml of water into semolina with constant stirring, put on low heat and cook until tender. Combine cottage cheese with semolina, add yolks, sugar, butter, grind well and add whipped egg whites... Finely chop the nuts, sort the dried apricots, wash and chop finely.
Combine the curd mass with crushed nuts and dried apricots, mix everything thoroughly, put in a greased dish and bake.
When serving, pour over sour cream.
Apple soufflé with cottage cheese
Ingredients:
1 kg of apples, 500 g of cottage cheese, 3 eggs, 1 lemon, 250 g of sugar, 350 g of walnuts, 40 g of semolina, 50 g of butter, 500 ml of fruit syrup, 40 g of ground wheat rusks.
Cooking method:
Cut the zest from the lemon, squeeze the juice. Wash the apples, core them, cut into small pieces and drizzle lemon juice... Rub the cottage cheese, add the yolks, sugar, lemon zest, crushed walnuts and semolina, mix everything, then add the whipped proteins.
Put the mixture in a dish pre-greased with butter and sprinkled with breadcrumbs and bake in the oven at a temperature of 180-200 ° С.
Drizzle when serving fruit syrup.
Apples stuffed with cottage cheese and raisins
Ingredients:
150 g cottage cheese, 8 apples, 100 g raisins, 40 g butter, 40-60 g sugar, 20 g semolina, 5 egg yolks, 250 g sour cream, 20 g icing sugar.
Cooking method:
Wash the apples, cut off the top. Carefully remove the core and some of the pulp. Finely chop the extracted pulp.
Rub the cottage cheese through a sieve or mince it. Wash and dry the raisins. Mix cottage cheese with apple pulp, raisins, sugar, semolina, yolks and melted butter, mix everything thoroughly. Stuff the apples with curd mass, put on a baking sheet and bake in the oven. When serving, pour over sour cream and sprinkle with icing sugar.
Curd pudding
Ingredients:
500 g cottage cheese, 60 g butter, 50 g bread crumbs, 375 g semolina, 4 eggs, 50 ml liquid fruit syrup, salt to taste.
Cooking method:
Rub the cottage cheese, add butter, semolina, whipped egg whites, salt and syrup, mix everything thoroughly. Put the prepared mixture on a napkin greased and sprinkled with breadcrumbs, then roll the napkin in the form of a loaf and tie around the edges. Dip a napkin with curd mass in boiling salted water and cook for 30 minutes.
Steamed pudding
Ingredients:
500 g of cottage cheese, 375 g of semolina, 60 g of sugar, 2 eggs, 60 g of raisins, 15 g of butter, 50 g of bread crumbs, vanillin on the tip of a knife.
Cooking method:
Rub the cottage cheese through a sieve or mince it. Rinse and dry the raisins. Dissolve vanillin in 30 ml hot water... Grind egg yolks with sugar. Beat the whites.
Introduce the egg-sugar mixture, vanillin and raisins into the grated cottage cheese, mix, then add the egg whites. Put the mass in a greased and sprinkled with breadcrumbs form, cook in a water bath for 20-30 minutes.
Pudding can be served with jam, sour cream, or sweet sauce.
Curd pudding with dried apricots and carrots
Ingredients:
500 g low-fat cottage cheese, 3 carrots, 100 g dried apricots, 125 g sugar, 3 eggs, 170 g sour cream, 50 g semolina, 25 g butter.
Cooking method:
Peel, wash, boil and cool carrots. Rub cottage cheese and carrots through a sieve or mince. Rinse dried apricots, chop finely, combine with curd-carrot mass, add semolina, egg yolks and sugar, mix everything, then carefully add whipped whites. Put the resulting mass in a greased form and cook until tender in a water bath.
Serve with sour cream.
Cottage cheese pudding with candied fruits
Ingredients:
500 g cottage cheese, 4 eggs, 125 g sugar, 375 g semolina, 100 g candied fruits, 80 g raisins, orange peel, 60 g butter, 50 g bread crumbs, salt to taste.
Cooking method:
Rub the cottage cheese through a sieve, add egg yolks, sugar, zest, semolina and melted butter, mix everything thoroughly and beat.
Add washed raisins, candied fruits and whipped egg whites to the curd mass. Put the resulting mixture in a greased and sprinkled with breadcrumbs form, then bake in the oven.
Serve with fruit syrup or jam.
Dessert with raspberries and cottage cheese
Ingredients:
500 g raspberries, 500 g cottage cheese, 50 g coconut flakes, 100 g sugar, vanillin on the tip of a knife.
Cooking method:
Pass the cottage cheese through a meat grinder, mix with sugar and vanilla, grind thoroughly. Sort raspberries, wash and dry. Through pastry syringe Put the curd mass in the bowls, decorate with raspberries on top.
Sprinkle with coconut when serving.
Granny with cottage cheese
Ingredients:
500 g of cottage cheese, 300 g of stale wheat bread, 80 g of raisins, 125 ml of milk, 40 g of crackers, 60 g of sugar, 2 eggs, 40 g of butter or margarine.
Cooking method:
Cut the bread into slices. Pass the cottage cheese through a meat grinder or rub through a sieve, add sugar, 1 egg and washed raisins. Mix the milk with the remaining egg, dip one side of the bread slices in this mixture.
Put the bread in one layer with the moistened side in a frying pan, greased with butter or margarine and sprinkled with breadcrumbs, put the curd mixture on it. Place another layer of bread slices on top of the curd mixture, moistened side up. Bake in the oven until tender.
Baked curd
Ingredients:
500 g of cottage cheese, 4 eggs, 40 g of sugar, 170 g of raisins, 25 g of butter, 40 g of ground wheat bread, vanillin on the tip of a knife, salt to taste.
Cooking method:
Pass the cottage cheese through a meat grinder. Grind the yolks with sugar and vanilla. Combine cottage cheese with an egg mixture, washed with raisins and salt, mix everything thoroughly. Gently add whipped egg whites into the resulting mass.
Put the curd mass in a mold, greased with butter and sprinkled with breadcrumbs, bake in the oven.
Granny from cottage cheese with almonds
Ingredients:
500 g of cottage cheese, 60 g of butter, 170 g of sugar, 125 g of almonds, 4 eggs, vanillin on the tip of a knife, salt to taste.
Cooking method:
Pass the cottage cheese through a meat grinder, finely chop the almonds. Combine the prepared cottage cheese with almonds, 50 g of melted butter, vanilla, salt and egg yolks crushed with sugar. Mix everything thoroughly, carefully add whipped egg whites into the resulting mass.
Grease the form with butter, put the curd mass in it and bake the grandmother in the oven.
Granny from cottage cheese and rice
Ingredients:
500 g cottage cheese, 175 g rice, 50 g butter, 5 eggs, 80 g raisins, 40 g sugar, 350 g sour cream, salt to taste.
Cooking method:
Grind cottage cheese with a wooden spoon, add egg yolks, pounded with sugar, 30 g of softened butter, washed raisins, salt, mix everything thoroughly.
Sort the rice, rinse, pour 300 ml of water, cook until tender, cool slightly and mix with the curd mass. Beat the whites well and carefully add them to the curd mass. Put the prepared mixture in a mold, previously greased with butter, and bake.
Cut the finished headstock into portions and serve with sour cream.
Cinnamon curd
Ingredients:
500 g of cottage cheese, 375 g of sugar, 40 g of raisins, 5 g of cinnamon, 4 eggs, 30 g of butter, 10 ml of vegetable oil, 25 g of ground wheat rusks, salt to taste.
Cooking method:
Rub the cottage cheese through a sieve or mince it. Grind the yolks with sugar and mix with cottage cheese. Rinse the raisins thoroughly, dry, add to the curd mass.
Salt the prepared mixture, add cinnamon, mix everything thoroughly, then combine with whipped egg whites.
Grease the form with butter, sprinkle with ground breadcrumbs, put the curd mass in it, smooth the surface, sprinkle with vegetable oil. Bake the grandma in the oven.
Granny with sour cream
Ingredients:
500 g of cottage cheese, 500 g of sour cream, 3 eggs, 375 g of sugar, 150 g of rye bread.
Cooking method:
Pass the cottage cheese through a meat grinder. Cut off the crust from the bread and cut into small cubes. Combine cottage cheese with sour cream and egg yolks, ground with sugar and bread. Beat the whites and mix gently with the prepared mass. Grease the form with oil, put the prepared mixture into it. Bake the grandma in the oven.
Curd dessert with watermelon and grapes
Ingredients:
300 g of watermelon, 200 g of seedless grapes, 500 g of cottage cheese, 100 g of sugar, 50 g of liquid honey, vanillin on the tip of a knife.
Cooking method:
Pass the cottage cheese through a meat grinder, mix with sugar and vanilla. Wash the watermelon, cut off the rind, remove the seeds and cut into cubes. Wash, dry the grapes, remove the berries from the brushes. Put the cottage cheese with a pastry syringe into the bowls, decorate with grapes and watermelon on top.
When serving, pour over with liquid honey.
Curd dessert with pears
Ingredients:
4 large pears, 500 g of cottage cheese, 250 g of sour cream, vanillin on the tip of a knife, 50 g of lingonberry jam, 150 g of sugar, 100 g of dark chocolate.
Cooking method:
Pass the cottage cheese through a meat grinder, add sour cream, sugar and vanillin, mix thoroughly. Wash the pears, cut in half lengthwise, remove the core with part of the pulp, then stuff with lingonberry jam. Put the curd mass on a dish, put prepared pears on it.
When serving, pour over melted dark chocolate.
Dessert with strawberries
Ingredients:
500 g of cottage cheese, 300 g of strawberries, 250 g of sour cream, 100 g of dark chocolate, 1 lime, 100 g of sugar.
Cooking method:
Sort the strawberries, wash, dry. Pass the cottage cheese through a meat grinder, add sour cream, lime juice and sugar, mix thoroughly. Gently mix the curd mass with strawberries, put in bowls, sprinkle with grated on coarse grater chocolate.
When serving, the edges of the bowls can be garnished with lime wedges.
Cottage cheese dessert with blueberries
Ingredients:
500 g of cottage cheese, 200 ml of condensed milk, 200 g of blueberries, 100 g of dark chocolate.
Cooking method:
Pass the cottage cheese through a meat grinder, mix with condensed milk. Put the curd mass in the bowls. Sort the blueberries, wash, dry and put on top of the cottage cheese.
When serving, sprinkle dark chocolate, grated on a coarse grater.
Dessert "Chrysanthemums"
Ingredients:
500 g cottage cheese, 150 g sugar, 50 g coconut flakes, 200 g large corn flakes, vanillin on the tip of a knife.
Cooking method:
Pass the cottage cheese through a meat grinder, mix with sugar and vanilla. Form small balls from the curd mass. With the help of corn flakes, make petals, laying them in several rows along the diameter of the balls.
Put the items on flat dish, sprinkle with coconut.
Cottage cheese dessert with apples and cinnamon
Ingredients:
500 g apples, 1 lemon, 500 g cottage cheese, 200 g sour cream, cinnamon on the tip of a knife, 100 g sugar.
Cooking method:
Wash the apples, peel, core, cut into wedges and drizzle with lemon juice. Pass the cottage cheese through a meat grinder or rub through a sieve, add sugar and cinnamon, mix thoroughly. Put the apples on a flat dish, put the curd mass on top.
Dessert "Ice Tale"
Ingredients:
500 g of cottage cheese, 300 g of ice cream, 100 g of strawberries, 200 g of sugar, vanillin on the tip of a knife.
Cooking method:
Pass the cottage cheese through a meat grinder, mix with sugar and vanilla. Put the curd mass using a pastry syringe into the bowls. Make balls from the ice cream and put them on top of the cottage cheese. Sort the strawberries, wash, dry, cut into quarters and place in bowls.
When serving, the edges of the bowls can be garnished with whole strawberries.
Cottage cheese dessert with bananas
Ingredients:
500 g of cottage cheese, 250 g of sour cream, 3 bananas, 150 g of sugar, 100 g of dark chocolate, vanillin on the tip of a knife.
Cooking method:
Pass the cottage cheese through a meat grinder along with bananas, add sour cream, sugar and vanillin, mix thoroughly. Grate the chocolate. Put the curd mass using a pastry syringe into the bowls.
When serving, decorate the dessert with chocolate.
Curd dessert with nuts
Ingredients:
500 g of cottage cheese, 250 g of sour cream, 20 g of lemon zest, 150 g of sugar, vanillin on the tip of a knife, 200 g of cashews, 2-3 sprigs of mint.
Cooking method:
Pass the cottage cheese through a meat grinder, mix with sour cream, vanilla, sugar and finely chopped lemon zest... Chop the cashews. Put the curd mass in bowls and sprinkle with nuts.
Garnish with mint leaves when serving.
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Now we will tell you about delicious and delicate delicacythat just melts in your mouth. Such a meal will appeal not only to adults, but also to children, so urgently put aside your business and prepare delicious cottage cheese balls!
Ingredients
Step-by-step recipe for making Curd meatballs with a photo
So let's get to work:
In a wide container, send cottage cheese, eggs, mayonnaise and flour, sugar and a little salt, mix the ingredients, use a whisk. It will take you literally 5 minutes to prepare the dough.
Now put the pan on the fire, heat the vegetable oil, take a spoon, pour the resulting curd mass into it and put it in the heated oil.
Fry the meatballs on both sides, they should become golden and fluffy.
Transfer ready-made delicacy on paper towel, let the excess oil be absorbed.
Then sprinkle on the fried curd products powdered sugar and invite everyone to the table, the curd balls are ready!
Video recipe Curd balls
Curd balls in the oven
We also offer you to cook curd balls in the oven. Oh, what delicious cottage cheese sweets turn out, you just lick your fingers!So, in order to cook meatballs according to this recipe, you will need:
Ingredients:
cottage cheese - 0.5 kg;
chicken eggs - 2 pieces;
sugar - 4 tablespoons;
semolina - 3 tablespoons;
flour - 2 tablespoons;
salt - 0.5 teaspoon;
soda - 0.5 teaspoon;
vanilla;
vegetable oil.
Now let's get to work:
- Transfer the cottage cheese to a wide container, add sugar, vanillin, salt, soda, mix the ingredients.
- Drive the eggs into the resulting mass and mix everything again.
- Then add semolina and flour here, knead a homogeneous dough mass.
- Wet your hands and from the mass that turned out, form balls, slightly press them down, you get a cake.
- Take molds or a baking sheet, grease with vegetable oil and lay out the prepared curd products.
- Next, you should preheat the oven to 180 degrees and send the meatballs to bake for half an hour.
- When you get a fragrant and fluffy pastries from the oven, cool it and sprinkle with powdered sugar. That's all, delicious curd dessert in the oven is ready!
Cooking method
- Peel the potatoes, wash, boil until tender and cool slightly.
- Pass the cottage cheese and potatoes through a meat grinder (you can use a blender).
- Beat eggs.
- Grate cheese on a fine grater.
- Combine the curd and potato mass with eggs, grated cheese and half wheat flour, mix very well.
- Divide the prepared mass into meatballs, roll each in the remaining flour.
- Fry on both sides in oil until golden brown.
- Then put in an oven preheated to 180 degrees for 5-7 minutes.
- Serve ready-made cottage cheese meatballs with potatoes and cheese with sour cream to taste.
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However, you can cope with it, so much so that adults will line up for more.
Prepare semolina meatballs - from a fresh or leftover porridge menu. Season them with dried fruit, sour cream and even jelly and you can prepare to accept thanks and requests for more.
Semolina meatballs - general cooking principles
Thickly boiled, fluffy semolina porridge is the basis for any kind of such meatballs. Basically, it is cooked in milk, adding sugar and adding salt according to the recipe. Before you start preparing the base, you should decide what type of meatballs you will cook. Into savory - granulated sugar not added.
How to properly prepare a thick semolina for meatballs without lumps? Immediately measure the required amount of semolina into a dry glass. Take any unenamelled saucepan, pour milk or water into it. At this stage, you do not need to add anything to the liquid - sugar and salt are put in the process of boiling, in an already well-heated base. As soon as the liquid begins to boil, begin to stir it intensively in a circle, and with the other hand at this time slowly, in a thin stream, pour in the cereal. Without stopping stirring, let the porridge boil for three minutes, until it thickens. Cool the finished semolina.
If you need to add oil, do it about ten minutes after it is ready. Eggs and additional components - poppy seeds, flour, dried fruits, cheese, cottage cheese and others, are introduced only into a completely cooled base.
Shapes are formed with hands well moistened with water. The shape can be different, the recommended thickness is no more than one and a half centimeters, otherwise it will be difficult to fry them in a pan. Baked or steamed semolina balls in the form of balls will look original.
Before frying or baking, the meatballs are breaded in flour, breadcrumbs or in dry semolina. If you roll the bread in breadcrumbs before steaming, its layer will soften, which will negatively affect not only appearancebut also the taste.
Semolina meatballs are served immediately after readiness. Savory with sour cream, sauces, melted heavy cream or oil. Sweet - with honey, sweetened sour cream, jam, sweet syrups and sauces.
The classic recipe for semolina cakes like in kindergarten
Ingredients:
Half a glass of semolina;
Two eggs;
Half a liter of milk;
A spoonful of flour;
75 gr. crystalline sugar;
Refined oil.
Cooking method:
1. Pour milk into a saucepan, put on an intense heat. Warm up a little, add granulated sugar and a small pinch of salt. As soon as it starts to boil, stirring the milk intensively, pour semolina into it in a thin stream. Reducing the heat, and without ceasing to stir, cook until thickened. Cool it down.
2. Pour eggs into the well-cooled porridge, mix and gradually add starch.
3. Having moistened our hands, we will form small pieces of meat, roll them well on all sides in semolina.
4. Pour a thin layer of oil into the pan and heat over low heat. We spread the meatballs and let them brown on both sides. Do not close the lid.
Semolina meatballs with raisins from the oven in molds
Ingredients:
Six spoonfuls of fresh semolina
One egg;
1 gr. vanilla crystals;
Three spoons of flour;
Half a liter of medium fat milk;
50 gr. Sahara;
White coconut flakes.
Cooking method:
1. Add sugar, vanillin and a little salt to milk, bringing to a boil, add semolina and, stirring, cook over low heat thick porridge... Having cooled well, we intervene in it a raw egg and flour, and then raisins.
2. Put the resulting mass into small silicone molds, sprinkle with coconut on top.
3. Place in hot oven and bake for a quarter of an hour - until the top is browned.
4. We take the semolina bits out of the oven, suspend a little and, only after that, free them from the forms.
Semolina meatballs with curd filling
Ingredients:
Non-grained fatty cottage cheese - 250 gr.;
Half a liter of milk;
Two tablespoons of sugar;
Semolina - 6 tbsp. l .;
30 gr. homemade or sweet butter;
Vanilla bag, crystal;
Two fresh eggs;
Refined oil;
50 gr. pitted raisins, preferably light.
Cooking method:
1. Sort out the raisins, scald with boiling water, pour warm water and soak in it for about 10 minutes. Rinse again and lay out on a towel to dry.
2. Transfer the curd to a small bowl, add a little sugar and vanilla to it. Mix thoroughly, add raisins. Pre-grind the granular cottage cheese on a sieve to break up the lumps.
3. Mix semolina with sugar and, falling asleep in a thin stream, add it to boiling milk. While stirring, cook the porridge over moderate heat for two minutes and set aside from the stove. Put butter in the semolina base, mix, leave to cool completely. In semolina, as in cottage cheese, you can put up to 1/2 of a small bag vanilla sugar... Stir the practically cooled porridge thoroughly, add the beaten egg.
4. Drain the second egg into a separate bowl, beat and start forming the meatballs. We moisten our hands with water, roll a small ball from the prepared mass and press it down to make a cake. Put a teaspoon in the center curd filling and carefully fasten the edges, as when sculpting pies. After giving the desired shape, lay out the meatballs on a cutting board.
5. Place the pan on medium heat, pour oil into it and wait for it to warm up enough. Dip the semolina balls in a beaten egg one by one, then put them in the pan. Fry on medium heat until golden brown on both sides.
Fried semolina meatballs in sesame breading with jelly
Ingredients:
A glass of dry semolina;
Liter of milk;
Four tablespoons of starch;
Fresh chicken eggs - 2 pcs.;
A couple of spoons of wheat flour;
One and a half liters of drinking water;
High quality vegetable oil.
300 gr. fresh or frozen berries;
Sesame seed.
Cooking method:
1. In milk, with a small amount of sugar and salt, cook a thick semolina base. In still hot, stir in the butter and leave for a while to cool.
2. While the porridge is cooling, prepare the jelly. Put the berries in a saucepan, fill with water and, adding sugar to taste, bring to a boil. We boil on moderate heat for a quarter of an hour, after which we strain the berries through a sieve, and bring the liquid jelly base to a boil again.
3. Fill a 250 ml glass by one third with water, add starch. Stir thoroughly and at the same time intensively with a fork or whisk. After breaking all the lumps, pour the mixture into a boiling compote. Pour in a thin stream, quickly stirring the liquid in a circle. After boiling the jelly for only 30 seconds, remove it from the stove.
4. Thoroughly mix the eggs into the cooled semolina. You can put just a little poppy or finely chopped dried apricots.
5. Put a frying pan on medium-low heat, pour oil in a layer up to 0.5-0.6 cm. Warm up.
6. Wet hands with water, form semolina balls. Dip them in a mixture of flour and sesame seeds. Then we dip it into the heated oil and fry it, turning it over on both sides.
7. When serving, sprinkle the meatballs on plates with plenty of jelly.
Semolina meatballs on water with cheese in the oven - "Special"
Ingredients:
Dry semolina - 150 gr.;
Half a liter of drinking water;
150 g any cheese;
Butter - not less than 100 gr.;
Two eggs;
For breading - white, coarsely ground crackers;
A teaspoon of cumin.
Cooking method:
1. In water with the addition of salt, prepare a thick porridge. Without letting it cool, we mix butter in it, and only then we cool it.
2. Introduce eggs, add finely grated cheese, a little pepper and caraway seeds. Stir everything well and put it in the common compartment of the refrigerator for an hour and a half.
3. From the chilled base we form the meatballs, roll them well in bread crumbs. We put it on a brazier greased with vegetable oil, after which we immediately place it in a hot oven. We bake the semolina meatballs for 20 minutes, until an even golden color is obtained.
Semolina meatballs with steamed cottage cheese
Ingredients:
Non-grained, preferably 9%, cottage cheese - 200 gr.;
A glass of semolina;
100 g sugar;
One egg;
500 ml of milk;
Two spoons of poppy.
Cooking method:
1. To the cooled porridge cooked in milk with sugar and salt, add cottage cheese, add poppy seeds. Stir thoroughly, pour in the raw egg.
2. With our hands moistened with water, we sculpt small balls of arbitrary shape. At a distance of the thickness of a finger from each other, lay them out on the grid of the steamer and place it on the lower container with boiling water. Cover with a lid.
3. Cooking semolina meatballs for a quarter of an hour. Serve hot.
Semolina Meatballs - Cooking Tricks and Tips
To make the semolina base thick, you must strictly observe the proportions of cereal and liquid. If for cooking ordinary porridge it is enough to take six full tablespoons of semolina per liter of milk, in our case this amount is calculated for only half a liter. Please note that you need to take more cereals for boiling in water.
To avoid lumps, add cereals directly when boiling, and not into an already boiling liquid. Use a whisk instead of a spoon for vigorous stirring.
Shake the egg with a fork before introducing it. Pour in small portions, stirring thoroughly each time. This will adjust the thickness of the semolina base.
If the porridge turns out to be too thick or with lumps, interrupt it with a blender. Such a procedure will help correct imperfections and make the beats more tender.
Sweet semolina meatballs can be supplemented with raisins, nuts, candied fruits, pieces of fresh and even canned fruits, berries. Savory - in slices boiled vegetables, pieces of sausage, ham or boiled meat, greens.
Unsweetened semolina meatballs will have a more delicate consistency if you add a little grated boiled vegetables to the semolina base. For sweets, cottage cheese can be such an addition.
