Spicy appetizers of cottage cheese and garlic. Curd snack: step by step recipe with photo

26.08.2019 Healthy eating

Cooking with recipe cottage cheese with garlic

Cottage cheese with herbs and garlic is not only tasty, but also a healthy snack. It is incredibly fast and simple to prepare, it has a pleasant aroma and a pungent spicy taste. Everyone will like it, without exception!

The combination of tender cottage cheese with the spicy taste of garlic and the freshness of greens makes this appetizer suitable for both breakfast and a festive dinner. The beneficial properties of the fermented milk product are only enhanced by the rest of the ingredients.

Ingredients:

cottage cheese - 400 grams;
garlic - 1 head;
greens - 1 cup;
sour cream or yogurt - 0.5 cups;
salt;
spice.

Cooking method

Pour the cottage cheese into a blender bowl and beat. Add sour cream to it and continue to mix until a homogeneous mass is formed. If there is no blender among the kitchen utensils, you can rub the cottage cheese through a sieve, mix the curd mass with sour cream or yogurt and beat with a fork.
Wash greens under running water and dry in a special dryer or laying on a towel. Then chop finely. Parsley, cilantro, dill, basil and tarragon should make a whole glass.
Peel the garlic and peel it into cloves. Pass them through the garlic or grind in a mortar with salt and pepper. Mix with curd and sour cream mass.
Add salt to the components of the snack and, if desired, a little sugar.
An appetizer is prepared immediately before serving. This quick and easy recipe will help the hostess out when unexpected guests are on the doorstep.
Cottage cheese with garlic is served with potato or meat dishes, it can be spread on slices of bread or served in a salad bowl. It can be used for making roulade by spreading it on Armenian lavash as a filling.

Tip: you can add a little grated feta cheese to the cottage cheese to give the appetizer a more rich taste.

Classic curd dishes - sweet, with sugar, jam, dried apricots and raisins. However, the product application options are not limited to them. From high-quality, most often home-made, cottage cheese is prepared and brackish, spicy appetizers and fillings.

To obtain a paste-like mass, mayonnaise of various degrees of fat content is used. It is he who, among other things, smooths the sharpness of garlic juice, and if the sauce contains mustard, or its oil, then the dishes acquire a completely indescribable flavor.

Cottage cheese with herbs and garlic - general principles of cooking

Cottage cheese with herbs and garlic is a homogeneous, slightly spicy curd mass. To bring its main components to the necessary, uniform state, a blender (submersible or with a bowl) may be required. In the absence of this kitchen processor, you can take the most ordinary meat grinder with a very fine wire rack or a rare metal sieve.

Such a dish in most cases is not subjected to any heat treatment, the exception may be the use of cottage cheese for filling pies fried in a pan. Therefore, all products for cooking should be taken only the first freshness.

Cottage cheese is the basis of such a dish. Its consistency, graininess and fat content do not have a special role. Everyone can choose the one that prefers. But it should be noted that the fatter the curd, the easier it is to mix and the mass will be easier to spread on bread or vegetables. Therefore, sour cream or mayonnaise is added to low-fat, and fat-free for a diet dish is killed with a blender.

You can add any greens - dill, parsley, cilantro, mint, basil, etc. It all depends on the type of cooked dish and personal preferences. It is undesirable to put green onions - the dish may be bitter.

The homogeneous curd mass is brought to the desired taste, adding and seasoning with black pepper.

Cottage cheese with herbs and garlic can also be served as an independent dish. Such a mass is spread on slices of bread, bread, fresh or fried vegetables (zucchini). With it you can make Turkish fresh pies from thin pita bread. It is also great for stuffing fresh vegetables (tomatoes) or filling holiday profiteroles. Very simple and easy enough to prepare a festive snack roll with pieces of tomato inside.

Cottage cheese with herbs and garlic - a snack version of the dish

Ingredients:

Homemade cottage cheese - 400 gr.;

Fresh greens to taste;

Juice 1/8 lemon;

Two cloves of garlic;

A tablespoon of fat sour cream.

Cooking method:

1. Separate washed and well-dried greens from the stems, cut medium-sized and place in a blender bowl or a small deep bowl.

2. Cut the cloves of garlic into 3-4 parts and send to the greens. Add a little salt and chop as finely as possible.

3. Combine the resulting mixture with half the cottage cheese and moisturize with lemon juice. If necessary, add salt, add the remaining cottage cheese and mix well again with a blender.

4. The curd mass is suitable as a paste, it can be spread on bread, circles of fresh tomatoes or half boiled eggs. It can be spread out before serving on tartlets or served simply on a plate, garnished with lemon rings, and fresh herbs.

Cottage cheese with herbs and garlic for those on a diet

Ingredients:

Fat-free cottage cheese - 100 gr.;

Medium sized cucumber;

Dill greens - to taste;

Small clove of garlic;

Cooking method:

1. Slightly mash the lumps of cottage cheese and large clumps with a fork and transfer to a blender bowl.

2. With a thin layer, cut the peel with a thin layer, cut it into thin rings and add to the mashed curd.

3. Here, also sell garlic-squeezed garlic, put chopped young dill and salt to taste.

4. To make the curd mass homogeneous, beat it with a blender. Whipping time depends on the power of the device and does not take more than three minutes.

5. Spread the finished curd mass with herbs and garlic on bread rolls, and lay dill branches on top.

Turkish cakes stuffed with cottage cheese with herbs and garlic in pita bread

Ingredients:

Two thin “Armenian” pita bread;

Three boiled eggs;

One raw chicken egg (protein);

450 gr homemade or fat "factory" cottage cheese;

A small bunch of dill;

Refined sunflower oil.

Cooking method:

1. Mash the cottage cheese in a bowl with a fork or a pusher. Salt to your liking, add finely chopped dill, garlic crushed on the press and yolks rubbed by hand.

2. Stir the curd with a fork, slightly rubbing all the ingredients.

3. Cut the pita bread with rectangles 10 by 12 cm in size. Well, smear one edge of each such piece with whipped protein, and on the opposite side (on the edge) put a spoonful of curd filling.

4. Roll the pieces of pita bread roll and fry all sides in a small amount of vegetable fat.

5. To remove excess oil from pies, put them out of the pan onto a disposable towel (for 2-3 minutes) and only then on a plate.

Cottage cheese appetizer with herbs and garlic in tomatoes

Ingredients:

2-3 branches of fresh basil;

100 gr. fat 18% cottage cheese;

Clove of garlic;

Ground black, or a mixture of peppers;

Two branches of dill;

Five dense ripe tomatoes of the same size.

Cooking method:

1. Rinse dill and basil leaves under a tap and thoroughly dry from any remaining water.

2. In a bowl with cottage cheese, put lightly chopped greens, crushed garlic through a press. Stir, grind twice, using the smallest grill of the meat grinder, and season with mayonnaise mixed with sour cream.

3. At your discretion and taste, add fine salt, season with pepper and mix well again.

4. Rinse the tomatoes with cold water and wipe them dry with a towel. Cut each in half with a sharp knife, cutting in the middle with a zigzag, make two “tulips” from each tomato. From the middle with a spoon, select the pulp and fill the empty space with cottage cheese and herbs.

Fried zucchini with cottage cheese, with herbs and garlic

Ingredients:

Small young zucchini - 2 pcs.;

Two raw eggs;

300 gr cottage cheese;

A few branches of dill and parsley;

Four tablespoons of white flour;

100 gr. 15% sour cream;

Three cloves of garlic;

Small carrot;

Medium sized beets.

Cooking method:

1. First prepare the zucchini batter. To do this, beat eggs well with a small amount of salt (literally with a pinch). Add flour and beat well again. The batter should be homogeneous, without the admixture of flour lumps.

2. Wash the zucchini, dry it slightly and cut into thin rings. It is desirable that the thickness does not exceed 0.6 cm. Then dip each such circle in the batter and fry in well-heated lean oil on both sides.

3. Through a fine metal sieve, grind the cottage cheese. Squeeze the garlic into it with a press, add the finely chopped, young dill and parsley (without stalks), add salt and mix thoroughly.

4. Separately, grate the carrots with beets and squeeze the juice from them. Divide the curd into two parts. Mix one with two tablespoons of carrot juice, and the second with the same volume of beetroot.

5. When the zucchini has cooled completely, lay them on lettuce leaves in two large, flat plates. Grease part of the marrow squash with a pink curd, and the rest yellow.

6. You can make the original design of the edges. To do this, put the remains of multi-colored mixtures in a pastry bag and squeeze the yellow mass along the edges of the pink, and pink on the edges of the yellow.

Original roll with cottage cheese tomatoes with herbs and garlic

Ingredients:

Two dense ripe tomatoes;

250 gr cottage cheese, without grains;

A bunch of fresh dill;

Two small cloves of garlic;

2-3 leaves of fresh mint.

Cooking method:

1. Rinse mint leaves with sprigs of dill under cold running water and wipe dry with a towel. At the dill, tear off the coarse stems and chop the greens as finely as possible. Chop the mint leaves as well, but separately.

2. In a deep enameled bowl, mix the cottage cheese with chopped mint, mayonnaise and garlic grated in a fine grater. Season to your taste with pepper, lightly add salt and mix thoroughly again.

3. On a large sheet of foil or cling film, lay the curd mass and distribute in an even centimeter layer. Sprinkle evenly chopped dill on it, and in the center lay a wide strip of tomatoes cut into medium-sized pieces.

4. Raising the laid out layers together with the foil, wrap the roll. Make sure that he does not curl up with a “snail”, and the filling does not fall out around the edges.

5. Do not remove the foil from the roll, carefully wrap its edges and remove the “packaging” with the roll in the refrigerator for a couple of hours, to freeze.

6. When serving, remove the “packaging” and cut the curd roll stuffed with tomato in even slices.

7. Serve on lettuce leaves laid on the bottom of a shallow dish.

Original appetizer of profiteroles stuffed with cottage cheese with herbs and garlic

Ingredients:

Homemade or purchased fatty cottage cheese - 300 gr.;

20 gr. home-made thickened cream or natural butter;

Ten ready profiteroles;

40 gr 30% sour cream;

Six branches of fresh dill;

A small head of garlic;

Half a medium lemon;

Three small fleshy tomatoes;

20 gr. peeled walnut kernels.

Cooking method:

1. Rinse tomatoes and dill and dry well by patting them with a linen napkin or disposable towel. Put the tomatoes aside, and chop the dill very finely with scissors. Do not forget to leave a few twigs for serving.

2. In a small bowl, combine the cottage cheese with medium-sized chopped garlic, butter, and walnut kernels. Break all the components with a blender into a homogeneous mass or twist several times in a meat grinder.

3. Then add sour cream, chopped dill, a tablespoon of freshly squeezed lemon juice. Mix well and bring the mass to taste by seasoning with pepper and salt.

4. From profiteroles with a sharp knife, cut off not too thick “caps” and fill with curd mass. They must be filled completely and even with a small pot. Cover each with “caps”, slightly moving them to the edge, and place them on a flat plate, slightly departing from each other.

5. Two tomatoes cut in half, and then medium-sized slices. Dip one edge of the tomato slice in the curd filling between the profiteroles and the “lid” (the second edge of the tomato should hang). Fill the dill with the remaining tomato chopped between the profiteroles.

Cottage cheese with herbs and garlic - cooking tricks - useful tips

Fresh cottage cheese is always white. Too greasy or homely may have a characteristic, slightly yellowish tint.

A high-quality product is not too lumpy and not dry, but also does not contain excess serum.

Stale expired cottage cheese has a faint mold smell and is slimy. It tastes very unpleasant.

Rinse all greens thoroughly and dry dry. The rest of the water should not get into the cooking dish, otherwise it will quickly deteriorate.

Salt is better to take small. Its crystals are better dispersed in the curd mass, and it will salt more evenly.

It is advisable to grind excessively grained cottage cheese before twisting in a meat grinder through a sieve, the mass will be more uniform.

Most often cooked sweet. Curd with sugar and fruit, pancakes and dumplings with sweet cottage cheese. And I don’t really like him sweet.

And I don’t even remember now when and where I tried cottage cheese with herbs. And with salt, of course. Since then, this kind of cottage cheese snack has firmly entered my culinary life. This was especially helpful during pregnancy, when the cottage cheese is simply necessary to eat, and the sweet one strives to return outside (I apologize, but this is a fact from the biography). Or you just can’t open your mouth and eat a sweet mass.

And with herbs and sour cream - it's easy! I had to do with the “lite” option - without garlic and mayonnaise.

I like the fact that there are no strict rules in this recipe. You can use what is at hand. In the summer, of course, all sorts of tasty herbs are larger, so you can turn around. Dill, parsley, cilantro, tarragon, spring onions, young feathers of garlic - everything your heart desires goes well with cottage cheese.

In winter, you can even use frozen greens. In the summer I harvest more parsley and dill, including for.

You can do without garlic - in this case, we get an excellent breakfast.

You can add walnuts - the taste will be completely different.

Today I have with herbs and garlic, with walnuts and mayonnaise.

Cottage cheese with garlic and herbs

cottage cheese 1 pack (200 grams)
dill greens
garlic 1 clove
walnuts 50 grams
mayonnaise

Cottage cheese recipe with herbs

Greens must be cut very finely.

I knead cottage cheese with a fork into a homogeneous mass. If desired, it can be wiped through a sieve - the mass will be even more uniform.

Grind with a blender.

Garlic rub on the smallest grater.

Now add mayonnaise (very little) and mix all the ingredients thoroughly. I send it in the refrigerator for about an hour so that the components “make friends”.

Cottage cheese is simply a universal dairy product according to its benefits, composition and variety of recipes, according to which you can cook both simple snacks and real culinary masterpieces. Moreover, these dishes do not have to be sweet - the cottage cheese goes well with salt, hot spices and aromatic herbs.

Cottage cheese snack - it’s good in that you can take not only fresh cottage cheese, but also one that is slightly in the refrigerator. If you mix everything, you get very tasty balls that will surprise your guests with their unsurpassed taste. After all, everything ingenious is simple.

Cottage cheese

The recipe for spicy appetizers from cottage cheese can be immediately entered into several sections of your culinary notebook. This is a quick recipe, a holiday recipe, and a budget option for a quick and effective snack. He will especially help out if the guests suddenly came to you, and you did not prepare any special treats, and the set of products in the refrigerator is the most usual. The appetizer will go to cottage cheese or brine cheese (suluguni, feta cheese, etc.), hard cheese or assorted several varieties. You can mix feta cheese with cottage cheese - it will also be very tasty.

Ingredients:

cottage cheese - 300 gr;
feta cheese - 100 gr;
thick fat sour cream - 2 tbsp. spoons;
walnuts - 2/3 cup;
ground black pepper, ground paprika - 0.5 teaspoon each;
garlic - 5-6 cloves;
salt to taste;
crackers or biscuits, salted sticks - for serving.

Cooking:

Grated salted feta cheese (or any pickled cheese, hard cheese) on a coarse grater.
Add fatty cottage cheese (not dry), sour cream, salt to taste. We mix everything.
If the cottage cheese is dry, then we add so much sour cream that the mass for the savory snack from the cottage cheese in a nut breading becomes viscous and balls can be rolled out of it.
If the cottage cheese is wet, do not add sour cream. Instead, you can put softened butter - it will add fat and "stick together" the ingredients between each other.
Rub garlic on a fine grater. How much to put in a snack of cottage cheese is a matter of taste. If you like savory foods, add more garlic.
But do not forget that you also cook for the guests, let the severity be moderate.
Separate about a teaspoon of cottage cheese and make even balls the size of a small walnut. If there is time, remove the future curd snack in the refrigerator for half an hour.
While the curd balls are cooled, we dry the walnuts in a dry frying pan. We don’t clean the film, we put the nuts in a blender
Grind nuts into small crumbs. Add black ground pepper and sweet paprika.
Pour a nutty breading on a flat plate. We get the curd balls from the refrigerator. Roll in breading so that it covers the curd with a dense layer.
Break the salted sticks in half, stick into the curd balls. We spread the curd snack on a flat plate.
The spicy appetizer of cottage cheese in a nutty breading with crackers or dry biscuits is in perfect harmony.

Cottage cheese appetizer with mushrooms

Ingredients:

Cottage cheese (fresh) - 500 g.
Butter - 50 ml.
Sour cream 20% - 3 tablespoons.
Egg - 2 pcs.
Champignon mushrooms - 200 g.
Salt - 1 tsp. (no slide).
Soda - 1 tsp. (no slide).
Spices (to taste) - 1/3 teaspoon.
Vegetable oil 50 ml.
Garlic - 2 cloves.

Cooking:

Add cottage cheese, sour cream, butter to a saucepan, drive in eggs, add soda and salt.
Grind everything until smooth with a blender.
We put it on a fire in a steam bath (we pour water into a pan and put a pan). Bring to a boil (the mixture begins to steam very much) and cook for 15 minutes, stirring constantly.
Grind the mushrooms and fry in vegetable oil with spices.
After the steam bath, grind with a blender and add the fried mushrooms and crush the garlic.
Mix thoroughly and let cool. We put in the refrigerator for at least 2 hours.

Cottage cheese appetizer with garlic and herbs

Ingredients:

100-150 grams of cottage cheese (I have a rustic one)
1-2 cloves of garlic
1 teaspoon sour cream
3-4 branches of dill
sprig of green basil (optional)
salt to taste
ground black pepper to taste

Cooking:

Everything is just getting ready. The ingredients are simple and very affordable. But it seems to me the most important thing is cottage cheese. Delicious cottage cheese 100% success. If the cottage cheese is not tasty, sour, or for a long time you have been lying in the refrigerator, I do not think that such an appetizer will be tasty. You understand that.
Therefore, it is better to take a rustic and delicious cottage cheese. You can certainly buy in packs at the store, if you are sure of its quality. I buy a store very rarely, mainly for cottage cheese casseroles.
I have a sour cream store. But if you have a rustic, that's just great.
I do not have weights on vacation, so I poured cottage cheese into a bowl. About a gram of 100-150. I think if I like the appetizer of cottage cheese with garlic and herbs, then I'll cook it again. Maybe even a double serving.
I took one garlic clove of garlic. But as it turned out later, two cloves could be added. Therefore, you can add garlic to taste. Garlic needs to be squeezed through a press, or it can be finely chopped with a knife, which I did.
I also took three sprigs of dill and green basil. I added it because basil goes well with tomatoes. And I will serve the appetizer on the halves of a tomato.
I finely chopped greens. There is another option to chop greens in a blender, but I prefer to cut very finely with a knife.
Then I mix everything and the snack is ready. I added chopped greens, garlic, sour cream, salt, black pepper to the cottage cheese. Be sure to try the cottage cheese. Add salt and pepper to your liking.
Then I rolled balls from cottage cheese. I cut small pink tomatoes in half. Spread the tomato halves on a dish or plate. Above is a circle of cottage cheese with herbs and garlic. Decorated with greens.
Still, as an option, these balls can be rolled in paprika and then they will be beautiful red.
And you can - in finely chopped dill, then the balls will be green.
I have a friend who always prefers cottage cheese with honey for dinner or breakfast. The whole family loves cottage cheese. So I talked with her, also began to use cottage cheese with honey. They bought honey in Crimea from friends. Very tasty. To be honest, such a delicious honey, I only ate my grandfather in the apiary. Well this year we stocked up with honey.
Now I want to tell my opinion about the appetizer of cottage cheese. I really liked this snack, my husband also liked it.
Children refused to try because of the presence of garlic in it. For adults, this is a great appetizer and you can invent your own serving, showing imagination.
It seems to me that this dish is light and at the same time satisfying. And with a tomato it's just super. True tomatoes need a little salt. And yet, be sure to cook the balls of cottage cheese, put them in the refrigerator for 30-40 minutes.
So, if you have not tried the appetizer from the cottage cheese, then I recommend you try it. Moreover, the recipe with photos and it will not be difficult for you to prepare it.

Curd appetizer with herbs

Ingredients:

400 g of cottage cheese
100 g sour cream
a bunch of greens (dill, parsley, onions),
1 clove of garlic
0.5 tsp sugar
salt to taste.

Cooking:

Mash the cottage cheese thoroughly with a fork or whisk with sour cream blender.
Finely chop the greens. Skip the garlic through the garlic.
Mix the curd with herbs and garlic.

Pancake appetizer with cottage cheese

Ingredients:

2 cups of milk
2 eggs,
2 cups of flour,
1 tbsp. a spoonful of sugar
2 tbsp. tablespoons of vegetable oil
1 teaspoon butter
a pinch of salt,
200 g of slightly salted salmon,
250 g fat cottage cheese,
1 bunch of greens (dill, parsley),
black pepper to taste,
salt to taste.

Cooking:

Mix eggs, salt and sugar until smooth. Pour some of the milk and mix.
Gradually add the sifted flour, pour in the remaining milk, half the vegetable oil and mix until smooth. Leave the dough to stand for 15 minutes.
Bake pancakes in a heated frying pan, greased with vegetable oil, on both sides until browning. After you remove the pancakes from the pan, grease each with butter.
Finely chop the greens. Wipe cottage cheese through a sieve.
Add greens, salt and pepper to the cottage cheese and mix. Thinly spread the curd mixture on the pancakes, put a piece of fish and fold it with an envelope or tube. Serve with sour cream.
Salt, pepper, add sugar and mix. Spread on bread and serve.

Appetizer of cottage cheese and herbs

Ingredients:

Cottage cheese 9% - 200 g
Garlic - 1 clove
Greens (dill, chives) - to taste
Sour cream - 1 tbsp. spoon
Mayonnaise - 1 teaspoon
Salt to taste
Pepper to taste

Cooking:

For appetizers from cottage cheese, in addition to the main ingredient, we will need garlic, herbs, sour cream and spices.
How to cook an appetizer of cottage cheese with garlic and herbs:
Rub the cottage cheese with a fork until smooth. Grind the garlic and add it to the curd.
Grind greens (dill and onions) and send into a bowl with curd mass.
Combine the cottage cheese with garlic and herbs with sour cream and mayonnaise. Add the spices.
Mix all the ingredients until smooth.
Appetizer of cottage cheese with garlic and herbs is ready.

Curd roll with chicken

Ingredients:

yellow bell pepper - 0.5 pcs.
peeled pistachios - 50 g
russian cheese - 350 g
cottage cheese - 200 g
salt to taste
chopped parsley - 1 tbsp. l
curry powder - 0.5 tsp
chicken (fillet) - 250 g
vegetable oil - 1 tbsp. l
canned corn - 2 tbsp. l

Cooking:

Preheat oven to 90 ° C. Grate the cheese on a coarse grater. Cover a baking sheet with a sheet of parchment, evenly distribute cheese on it. Place the pan in the oven for 10 minutes, until the cheese is completely melted. Remove and let cool slightly.
Pour chicken fillet with a small amount of hot salted water and cook for 25 minutes until tender.
Put the cheese paper on the work surface, cover it with a second sheet of parchment and roll it into a rectangle with a rolling pin.
Cool chicken, cut into strips, sprinkle with curry and black pepper.
Remove from the sweet pepper core, cut the pulp into cubes. Pistachios chopped with a knife. Mix cottage cheese with chicken, pistachios, sweet pepper, corn and parsley. Salt to taste.
Put the filling on the cheese, roll it into a roll and wrap in foil. Put in the refrigerator for 3-4 hours. Before serving, cut into slices.

Potato roll with cottage cheese

Ingredients:

butter - 75 g
nutmeg - 1 pinch
salt to taste
bacon - 200 g
grated parmesan - 100 g
flour - 200 g
medium-sized onions - 1 pc.
yolk - 1 pc.
egg - 1 pc.
medium potatoes - 500 g
cottage cheese - 100 g
vegetable oil - 1 tbsp. l
fresh spinach - 1 kg
baking powder - 1 tsp.

Cooking:

Wash and boil the potatoes in their skins until cooked, 20 min. Peel and chop the onion. Wash spinach, cut off petioles. Fold the leaves in a dry saucepan and put on a small fire. As soon as the leaves are tightened, remove from heat and squeeze as much moisture out of them as possible.
Peel and wipe the potatoes through a sieve. Add almost all flour, baking powder, 1 egg, a little salt. Knead a homogeneous dough.
Heat vegetable oil in a saucepan, fry the onion, 4 min. Add spinach and cook, stirring, 2 min. Transfer the spinach and onion into a bowl, let cool slightly. Add cottage cheese, half parmesan, yolk, nutmeg, salt and pepper. To stir thoroughly.
Roll the potato dough onto a flour dusted surface into a 35x25 cm rectangle. Cover it with strips of bacon. Spread the spinach filling over the dough, leaving about 1.5 cm at the edges.
Roll up, tightly wrap in a linen napkin and tie the ends with twine. Place the roll in a wide pot with boiling salted water, cook for 30 minutes.
Remove the roll from the pan, unfold and allow to cool. Cut into pieces with a width of 1.5 cm. Place them in a low baking dish, pour with melted butter and sprinkle with the remaining parmesan. Put in an oven preheated to 200 ° C for 15 minutes. Serve immediately.

Balls with cottage cheese and cheese

Ingredients:

100 g feta cheese
150 g homemade cottage cheese
100 g ham
1-2 tbsp. l cream with a fat content of 22%
2 cloves of garlic
handful of pine nuts

Cooking:

Fry pine nuts in a dry frying pan until golden brown. Peel and crush the garlic. Cut the ham into small cubes.
Mash the cheese with a fork, mix with cottage cheese, cream, garlic, ham and nuts.
Roll from a cheese mass balls the size of a walnut. Grind pistachios and seeds into small crumbs. Roll a third of the balls in seeds, a third in pistachios and a third in paprika.

Cheese balls with carrots and nuts

Ingredients:

soft cheese with herbs - 125 g
medium carrots - 3 pcs.
seedless olives - 10 pcs.
a handful of fresh crumbs of white bread
cashew nuts - 50 g
sprigs of parsley - 4 pcs.
cottage cheese - 150 g
mayonnaise - 2 tbsp. l

Cooking:

Cut off a thin white crust from cheese. After wetting the knife with water, cut the cheese into small pieces.
Put chopped cheese, cottage cheese and mayonnaise in a blender bowl. Beat in a homogeneous mass. Transfer to a bowl.
Peel and grate two carrots, squeeze slightly. Finely chop the olives.
Add carrots and olives to the cheese curd mass, mix, cover with cling film and refrigerate for 1 hour.
Roll balls with a diameter of about 3 cm from the chilled mass with wet hands.
Wash, dry and chop the parsley. Chop nuts into crumbs. Mix bread crumbs, nuts and greens in a bowl. Pour the resulting breading into a flat dish.
Roll cheese balls in a mixture of nuts and herbs.
Put in the refrigerator for at least 1 hour. Peel the remaining carrots and cut thin wide ribbons from it with a vegetable peeler. Put balls on a plate, decorate with carrot ribbons.

Lavash roll with cottage cheese

for the basics:

Thin pita bread - 200 g
Cheese - 30 g

for filling:

Cottage cheese - 200 g
Boiled egg - 1 pc.
Garlic - 2 cloves
Sour cream - 2 tbsp. l
Mayonnaise - 2 tbsp. l
A mixture of peppers - 0.3 tsp.
Salt - 0.3 tsp

Cooking:

I used a blender to make the filling.
You can also use a mixer and a fine grater.
So, first of all, I sent the curd to the blender
This time I took the store 9 percent.
I laid out a pre-cooked and arbitrarily chopped egg, as well as garlic.
Added equal amounts of sour cream and mayonnaise
Grinded a mixture of peppers and added salt.
Beat for several seconds at maximum speed. The filling is ready!
Pita bread can be taken in any shape. I have 4 small rounds of 50 g each.
Folded them in pairs. I distributed the filling on such double layers of pita bread.
I rolled pita bread into rolls.
Laid them out in shape. Sprinkled with grated cheese on top.
Sent in an oven preheated to 180-200 ° C for 15-20 minutes.
Allowed them to cool slightly. Gently cut with a sharp knife. Sprinkled with fresh herbs.

Lavash roll with cottage cheese and cucumber

Ingredients:

Thin pita bread - 1 sheet
Cottage cheese - 200 g
Cucumber - 1 pc.
Garlic - 2 cloves
Mayonnaise - 1 tbsp. spoon
Sour cream - 4 tbsp. spoons
Iceberg Salad - 7 Leaves
Greens (dill, onion) - to taste
Salt to taste
Ground black pepper - to taste

Cooking:

We prepare products for pita roll with cottage cheese and cucumber.
Add the chopped garlic and grated cucumber to the curd.
Add chopped herbs, salt and pepper to taste.
Add mayonnaise, sour cream and mix thoroughly.
We spread lettuce on pita bread. We leave free space on top for the convenience of wrapping a roll of pita bread with filling.
We spread the curd mass on the lettuce leaves, evenly distribute it with a spoon.
Wrap pita bread with curd filling, forming a roll.
Cut lavash roll into portioned slices.
Roulade with cottage cheese and cucumber is ready.

Halloween Cheesy Snack

Ingredients:

large carrot 1 pc.
cottage cheese 200 g
sour cream 1-2 tbsp
crushed garlic 1 clove
salt to taste
black olives

Cooking method:

Peel and chop the carrots. The base can also be made from boiled or baked pulp of pumpkin.
Combine cottage cheese, sour cream, salt and crushed garlic. Form small balls.
To make spiders, cut olives in half. One half of each olive will be body, the second needs to be cut and made legs.
Put cheese balls on carrot slices, garnish with olives and stick skewers with paper bats.

Cottage cheese roll

Ingredients:

margarine or butter - 200 gr.
sour cream - 200 gr.
flour - about 350 gr.
baking powder - 1 tsp.
cottage cheese - 750 gr.
sugar - 6 tbsp. l
raisins - 50 gr.
vanilla sugar or cinnamon to taste
egg for greasing

Cooking:

Mix margarine, sour cream and baking powder. Gradually adding the sifted flour, knead the soft and elastic dough. Roll the dough into a lump and refrigerate for about 1 hour.
Meanwhile, prepare the filling. Mix all the ingredients for the filling well.
Divide the dough into 3 parts, roll one part in a layer along the length of the baking sheet and lay on top one third of the filling, departing 4-5 cm from all edges.
Close the edges as shown in the photo. First bend the edges on both sides, and then from the bottom, and twist the roll. Do the same with the other two parts.
Cover the baking sheet with baking paper. Put the rolls on a baking sheet with the seam down and put in the oven.
Bake at 180 degrees. As soon as the dough begins to lightly brown, grease with a scrambled egg. This will make the crust of the roll ruddy.
Bake until cooked - about 30-40 minutes.

Pancakes with curd

Ingredients:

Flour - 1.5-2 cups
Milk - 2 cups
Eggs - 2 pcs.
Sugar - 2 tbsp. spoons
Salt - 1 pinch
Vegetable oil - 2 tbsp. spoons
Cottage cheese - 500 g
Butter - 2 teaspoons or Sour cream - 2 teaspoons
Eggs - 1 pc. Sugar - 2 tbsp. spoons
Vanillin - at the tip of a knife
Vegetable oil - 0.5 tbsp. spoons

Cooking method:

Preparation of the dough. Grind the eggs with salt and sugar. Pour a little milk (0.75 cups), beat.
Add flour in small portions, stirring thoroughly so that no lumps form.
Then gradually dilute the dough with milk. Add vegetable oil, beat well.
If you like very thin pancakes, the dough can be further diluted with water or milk to the desired consistency. Read more:
To do this, first heat the pan, you can lightly grease it with vegetable oil (only once, before frying the first pancake).
Pour a portion of dough into the pan. Shaking and tilting the pan slightly, spread the dough over the entire surface. Fry over medium heat for 1-1.5 minutes.
Then, with a spatula, carefully turn the pancake over. Fry it on the other side for another 1 minute.
Put the pancake on a plate. In the same way, fry the remaining pancakes.
Ready-made pancakes stacked one on top of the other. You can cover it so that the edges of the pancakes do not dry out.
Cooking toppings. Rub the cottage cheese thoroughly or mince, add butter or sour cream, egg, sugar and vanilla.
Stir everything thoroughly.
On the prepared pancakes, put the filling (1-2 tbsp.spoons per pancake).
Wrap pancakes with cottage cheese envelope.
Heat vegetable oil in a pan.
Put the pancakes on a frying pan “seam down” and fry in vegetable oil over medium heat, first 2-3 minutes on one side, and then another 2 minutes on the other side.
Pancakes with cottage cheese are ready.

Hello everyone from sunny Crimea. We are on vacation, the sun is shining, the weather is beautiful. The truth is very hot outside. The sea is warm, for several days there was a wave. But we, frankly, have already paid off. Therefore, went to the city to shop. Were in the market and bought vegetables, fruits, feta cheese, cottage cheese. Our children love cottage cheese for breakfast with tea. I also pour honey on the curd, which is also very tasty and healthy.

For a long time I want to cook an appetizer of cottage cheese with garlic and herbs. That opportunity came up, and the idea I had was to submit it on the halves of tomatoes. Summer is all the same. This winter, such an appetizer can be served in a tartlet or on a cracker.

I have a friend who always prefers cottage cheese with honey for dinner or breakfast. The whole family loves cottage cheese. So I talked with her, also began to use cottage cheese with honey. They bought honey in Crimea from friends. Very tasty. To be honest, such a delicious honey, I only ate my grandfather in the apiary. Well this year we stocked up with honey.

Now I want to tell my opinion about the appetizer of cottage cheese. I really liked this snack, my husband also liked it.

Children refused to try because of the presence of garlic in it. For adults, this is a great appetizer and you can invent your own serving, showing imagination.

It seems to me that this dish is light and at the same time satisfying. And with a tomato it's just super. True tomatoes need a little salt. And yet, be sure to cook the balls of cottage cheese, put them in the refrigerator for 30-40 minutes.

So, if you have not tried the appetizer from the cottage cheese, then I recommend you try it. Moreover, the recipe with photos and it will not be difficult for you to prepare it.