Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

My perfect creamy Syrniki Recipe (Cheese Pancakes)

Cheesecakes are a very simple dish and also very complicated. I’ve been looking for the perfect recipe, and finally I’m ready to present it.

My ideal cheesecake is a beautiful dense creamy washers, which is absent nothing but cottage cheese and vanilla.

The flavor and texture of cheese varies at the same time(!) from 3 factors: the actual cheese, the proportions of all ingredients and technology.

  1. Cheese.

There is an important fat content and structure.

The perfect cheese for me is 5%, it adds creamy taste to the cheesecakes and does not spread when frying. Of skim milk cheese obtained rather crumbly cheese than creamy.

Structure of the cheese should be smooth (not crumbly) and is quite dry, it is very important. Most important thing is to find a smooth uniform curd, and with a moisture content to not understand the problem. Just throw it in a cheesecloth or thin kitchen towel, put it all in a colander and top load. In a few hours the excess water will go.

  1. Ingredients (about 12 pancakes):
  • 540 g of cottage cheese (this is the standard 3 packs of cheese for 180 g). 100 g of cottage cheese can be replaced dense (not soft) cream cheese turns out very tasty. If the cheese is salty, that salt does not add.
  • 2 yolk (the remaining egg whites I put in porridge),
  • 1-2 tbsp rice flour + flour for boning cheese, or 2-3 tablespoons white whole wheat fine flour + flour for boning (amount of flour depends on the curds and how much sweetener you put in, because it thins the dough),
  • 100 g raisins or sweetener to taste (below I will explain how to choose the right amount),
  • 0.5 tsp. salt,
  • Vanilla (I have 1 tsp of ground vanilla),
  • Any optional fillings of your choice (poppy seeds, cinnamon, dried fruit, nuts, peel of lemon/orange, etc.), I love putting zest of half a lemon or into the ground, or it can sprinkle the finished dish.
  • A little oil of ghee or vegetable oil for greasing the pan.
  1. Technology.

3.1. Do cottage cheese (highly recommend to do it in the evening).

Mix cottage cheese with salt and vanilla. Then gradually start adding the sweetener (if you do it without raisins) and periodically try cottage cheese. As soon as her taste became you really like, it means that the sweetener is enough.

I put 2-3 tablespoons of Jerusalem artichoke syrupto the pancakes just were not fresh. The less sweets you put, the denser the cheesecake will be, and the less you will need flour. Moreover, you can always add a bit of syrup/jam to have the finished cheesecakes.

If using raisins, it is first necessary to soak them in boiling water, rinse thoroughly and dry.

Now add to the cream cheese yolks, flour and stuffing (optional). Quickly stir the cheese with a fork, no need to work with him, so he doesn’t “floated”. The mixture should be dense. If so, then enough flour, if not, add a spoon of flour and mix again.

But I still recommend not to put flour than specified in the recipe. For night curd hardens and is great shape.

3.2. Shape the cheesecakes. At this point, you can turn on the oven to preheat to 180 C.

Place the flour on a work surface, and cottage cheese divide into 2-3 equal parts, spread on the surface and generated from them sausages with a diameter of about 3-4 cm obvalivaya in flour on all sides. Sausages should be neat and smooth.

Important. Do everything quickly, so again the dough is not warmed up from the hand and not sailed, and didn’t take too much flour.

Prepared sausages cut into equal parts. If you rolled up 2 jokes, each cut into 6 parts. If rolled up 3 sausages, then cut them into 3 parts. Then coat each slice in flour.

Now give future cheesecakes beautiful shape. Cover each Cup and roll on the work surface a few times. You will get a beautiful smooth cheesecake. This can be done and cooking ring. The Internet is full of videos on how to do it, if the description is not clear. It is very simple.

Then a little replusive it to the height was 3 cm, he is in the process of cooking still falls, the end result is around 2-2,5 see

3.3. Fry.

Well-heated pan with non-stick coating over medium heat, then reduce the heat to medium, cover the pan with a little oil of ghee or any neutral taste, suitable for frying.

Whatever pan you choose, the cakes on it must lie at a sufficient distance from each other. You should easily be able to turn them over without damaging adjacent. I recommend to use a narrow spatula.

Fry on both sides until the moment when you seize the crust, then put them on a baking sheet with parchment. Bake in the heated(!) oven for about 5 minutes.

3.4. Feed.

Recommend to serve with Greek yogurt or sour cream, berries, fruit, dried fruit and nuts. They can be sprinkled with cinnamon, cocoa or ground into crumbs coconut (like me now), pour syrup, homemade condensed milk or Nutella, or spread on top of fried banana. That is absolutely limitless number of options for all tastes.

Well, as usual, I recommend the portion of cheese to freeze, in case of lack of time, always at hand was a delicious homemade Breakfast.

Beautiful salad with quinoa, beets, Apple and avocado with ginger-mustard dressing

I have long and dearly love the same, which consists of only 4 ingredients (arugula, beets, nuts and cheese, plus sour dressing). But I wanted to balance the dish so that it became a full-fledged lunch/dinner. It turned out just delicious)) In the version with hummus it is also suitable for vegans.

Ingredients (for 3-4 servings):

• Cooked quinoa (can use any, I have tri-color) – I put 3 STL. per serving or approximately 10 tablespoons,

• 1 beet baked/boiled medium size (how to roast beets wrote here),

• 1 sour-sweet juicy Apple,

• 1 ripe avocado,

• Arugula (tastes the best)/spinach/Kale/any green leaves – 2-3 handfuls

• Parsley chopped – 3 tbsp.

• Cilantro chopped – 3 tbsp.

• Chopped mint – 2 tbsp,

• Optional goat cheese, feta, blue cheese can also, even cottage cheese can be granular – to taste, I put about 2 tbsp of cream cheese per serving, or hummus for vegan version

• Roasted walnuts or pine nuts 1 generous handful,

• For decoration (optional): a few pinches of herbs, crispy roasted pumpkin seeds or almond petals, pomegranate grains.

What else can you put in this salad: the beans of edamame, asparagus, raw young zucchini, fennel.

Ingredients for the filling:

You can make the most simple of the oil, lemon juice and sweetener, and it can be a little more interesting:

• 3 tablespoons Apple cider/wine vinegar,

• 3 tbsp lime juice (you can substitute lemon, but lime is more interesting),

• 2 tbsp olive oil (don’t put a lot because the salad already eat fatty avocados and nuts),

• 2 tbsp Jerusalem artichoke syrup, maple syrup or honey

• 2 tsp Dijon mustard,

• 1 tsp grated root ginger,

• Salt/pepper to taste.

How to do:

1. Prepare the base: beets and quinoa, you can even do this the day before.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

I baked the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort — beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

I usually cook a lot of grits and baked a whole pan of beets and then use them in various recipes.

2. All the other ingredients wash, dry, tear lettuce leaves into small pieces, greens grind. The Apple and beetroot cut into dice, avocados, cut into cubes or slices (depending on how you want to serve with a salad, on that later), immediately sprinkle with the lime or lemon juice, not darkened.

3. Nuts/seeds or bake in the oven (then wrote manul for roasting) or in a skillet. Allow to cool and become crunchy charm.

4. For a vegan version of the recipe for hummus here. In principle, cheese or hummus are optional in this salad, it is also great without them.

5. For the filling just all poured into a small jar, close lid tightly and shake intensely.

6. How to make salad (2 ways):

Method 1 (pictured above). Mixed lettuce, Apple, beets, parsley and 2/3 of the filling, taste for seasoning, add what you need, laid out on plates, top lay slices of avocado, sprinkle them with the remaining filling and decorate.

Method 2 (pictured below). Just mix everything in a bowl (avocado then just fit in the cubes), taste for seasoning, add what you need, lay on plates and decorate top (optional).

Bon appetit!

Coconut flour pancakes with cottage cheese

I got delicious pancakes with the taste of cheesecakes;) :

1. In a blender/mixer and 400-500 g of cottage cheese + 2 eggs + 2 tbsp maple syrup (can be replaced by any other or not to add sweetness) + 1 tbsp coconut oil +2-3 tsp cinnamon + 1 tsp ground vanilla + pinch of salt + 1tbsp.l. coconut flour with a slide. Leave the dough for 15-20 minutes for thick.

Important. You can knead the dough by hand, but ensure the flour is evenly distributed throughout the mass. I like to use blender to test was a smoother consistency.

2. I’ll write a very detailed manual of roasting process, because the dough is sooooo tender and it may seem that you will never be able to turn these cottage cheese pancakes)))

1 cheesecake need 1/2-1 tbsp curds, they need to pour at a considerable distance from each other, as they melt, additionally, so there will be more room to maneuver the spatula. Bake in a pan with a good non-stick coating with a small amount of cooking oil (ghee for example) on low heat so that the pancakes were burnt on the bottom and dry on top. That is to avoid a situation where the bottom of the cheesecake was already burning, and the top is wet. Once the top part of the cheesecake is dry and has become a Golden color (about 5 minutes), you can flip and fry for another 3 minutes or until tender.

Serve with what you like (berries, fruit, sour cream, various sauces). I got a strawberry and poppy seed sauce based on Greek yogurt.

Important. It is convenient to bake the cheesecakes in advance, store in closed containers, and in the morning reheat (or eat cold, also delicious), because the process itself is not annoying, but long-term, and in the evening it can be integrated into your business, but in the morning so much time just yet.

Delicious Qutab and Kok-samsa with different fillings

I adore Dagestan miracles, and Azerbaijani kutabs, and Uzbek Kok-Samsa, and Turkish gozleme and others-other delicious flatbreads from unleavened dough with various fillings. If I knew earlier that they are so easy to do, and the result is so awesome, I would cook every day.Recipe (for 8 pieces):

Dough. Whole grain flour 300gr. + 200-250 ml. water (if desired, you can replace it with milk or something sour-milk like kefir) + 1 tsp. salts no slide (optional).

The amount of water is very dependent on the flour. I first pour 200 ml, and then gradually add water if the dough is too steep.

Flour is desirable to sift, withstir it with salt, pour water into the center of the mixture, mix everything without kneading, leave the dough for 25-30 minutes in an airtight container. This is necessary in order to strengthen the gluten and swell the coarse particles of wheat flour, since it is whole grain. After this time, you will notice that the dough will be slightly different, more plastic.

We continue kneading with our hands. Kwhen the dough has become elastic and strong (similar in consistency to heated plasticine), twist it into a sausage or ball and put it back in an airtight container so that it does not dry, and leave to rest for 30-40 minutes.

Then take out the dough, cut it in half, then these halves into 2 more parts and so on until there are 8 pieces, then knead them in your hands to the state of a thick cake and again put it in an airtight container so that the dough does not dry and let it rest for 20 minutes. This is necessary to make the dough more pliable and well rolled into thin cakes.

Next, take a piece of dough and roll it with a rolling pin from the center to the edges in a very thin layer (no more than 1 mm). I recommend sprinkling the surface and rolling pin with flour. In the process, I turn the dough on one side, then on the other, so that it does not stick to the surface. If desired, you can make smooth round cakes (I cut out The Shape of a salad bowl).

Do not throw out the remains, but crush and put them in an airtight container to the rest of the dough pieces. When they are enough to roll out another cake from them – roll out as described above.

Filling.

2 large bunches of cilantro, and one bunch of green onions, tarragon and parsley + 200 gr. suluguni or cottage cheese. Greens should be very much, its composition can be changed to your taste. All grind and mix. After careful mixing, the Greens will lose 2 times the volume – this is what we need.

How to do.

Put 1/8 of the filling on half of the cake, retreating 1 cm from the edge. Close the filling with the second half and, pressing with a fork on the edges, tightly fasten them. Do this with the rest of the potential kutabs.

Preheat a frying pan, fry without oil on medium heat for 3-4 minutes on each side. Hot kutab optionally lubricate with butter (I lubricate melted) and serve with a sauce of matsoni and garlic or with sour cream/Greek yogurt.

Sauce is required! It brilliantly shades the taste of the cake, without it it is absolutely not the same.

Also, these tortillas can be baked, not fried. In a well-heated 220C oven until golden brown. This is usually about 7-10 minutes. Look at your oven.

Important:

It is important to roll out the dough as thin as possible and constantly dust the work surface and rolling pin with flour so that it does not have to be painfully long to peel it off.

If the dough cake is the size of the bottom of the pan, then you can fry two pitchers at the same time, because you just fold them in half, and they will fit perfectly. I randomly did just that, and it turned out to be very convenient.

Experiment with the filling (cheese, cottage cheese, various greens, meat, eggs, potatoes, etc.)

From this dough I make Kok-Samsa.

For 8 pieces, I used exactly the same proportions of ingredients as in the recipe for kutabs, which is described above.

That is, only the type of cake changes, and the amount of dough and filling for them is the same.

How to make such a cake.

Divide the dough into 8 parts, roll each into a thin layer (1 mm), lay out the filling, mold the cake in the manner of dumplings, and then again walk on top with a rolling pin. Fry in a dry skillet over medium heat for 3-4 minutes on each side. Hot Kok-Samsa is also greased with melted butter and served with sour cream or any other sour-milk sauce .matsoni yogurt).

These cakes can similarly be baked. And this one with pumpkin, spices and walnuts:

Pumpkin filling recipe (also for 8 pieces):

Pumpkin 800 GR., onion 300 GR., walnuts – a generous handful, a couple of pinches of nutmeg, a little cinnamon, freshly ground black pepper, salt. To taste any herbs: hops-suneli, utsho-suneli, thyme, rosemary, oregano.

Onions need to be finely chopped, browned until golden, add grated pumpkin to it, press until the pumpkin is ready, add spices. In advance I wash nuts and Podsuzhivu nuts in the oven. Then chop the nuts with a knife and add to the filling. Let it stand for 20 minutes, then divide into 8 parts (I draw the same sectors with a spoon right in the container with the filling, so as not to be mistaken;)

Pancakes with lemon-vanilla cream cheese and strawberries

The dough I make as for pancakes with meat.

Filling:

It is important to find really tasty cottage cheese. Here you need an option without grains and moist, oily, and then you have to wipe it through a sieve to get the desired consistency. I usually use 5% fat.

In the filling, in addition to cottage cheese, you need to add a little mascarpone or sour cream (to a state where it was convenient to mix, but the mass did not turn into a liquid substance). Add gradually, a spoonful at a time.

The highlight of the taste is the addition of a trio: lemon juice+vanilla+sweetness.

I 500 gr. cottage cheese squeeze the juice from 1/3-1/2 lemon, put the syrup (Maple, Jerusalem artichoke, agave) or honey 2st. L, half a pod of vanilla. Mix everything, try and adjust the taste.

Fruits and berries can be any, you can add nuts. Yes, in general, any toppings and toppings to your taste.

My perfect cottage cheese pudding (no flour, no semolina, no starch)

I’ve been looking for a recipe for my perfect casserole for so long. To have a dense homogeneous consistency, but at the same time tender, without semolina/flour/thickeners, and here is the recipe.

Ingredients:

700-750 g. cottage cheese (5-9%), cottage cheese can be replaced with ricotta, it turns out fatter, but tastier.

200-250 gr. mascarpone/fat sour cream/ricotta/cream cheese,

4 chicken eggs,

Zest 2 small lemons or 1 large lemon,

Juice of 2 small lemons or 1 large lemon,

Seeds of 1 vanilla pod or 1 tsp. ground vanilla,

A pinch salts,

Sweetener to taste, then explain how I choose the amount (I use Jerusalem artichoke syrup dates or raisins).

Optionally any berries to your taste, 2-3 handfuls.

How to do:

1. Beat eggs with salt, vanilla and lemon zest. I do this with a blender.

2. in a separate bowl, stir cottage cheese, cheese / sour cream and lemon juice, begin to gradually add sweetener, and periodically try the curd mass. Bring it to the desired sweetness. The amount of sweetener will vary significantly depending on the acidity of the curd and the added cheese/sour cream. Sour cream and cream cheese further oxidizes the mass, and mascarpone and ricotta-on the contrary.

Important. If you have already calculated your ideal proportions of sweetener, then go straight to P.3

3. Add the curd mass to the eggs and punch until smooth. If the mass is budet thick then periodically turn off the blender and stir the mixture with a spoon, collecting it from the walls of the blender bowl.

Important. If you do not have a blender, then I recommend rubbing the cottage cheese through a sieve, otherwise there will be a not quite uniform consistency of the casserole.

4. bake for 50-60 minutes at 160C in a form greased with oil (I have coconut or ghee).

5. Cool (it is better to leave overnight), and in the morning there is. If you do not give the casserole enough time to cool and shrink, it will not be dense and will fall apart.

If you do the option with berries, then so: spread half of the curd mass, randomly throw a handful of berries, spread the rest of the mass and top again with a layer of berries. Do not overdo it with the filling, otherwise there will be a lot of moisture.

Sometimes I make a casserole with a base of homemade granola (recipe hereJust throw a layer of granola on the bottom of the mold, and then pour the curd mass.

Oven baked cottage cheese pancakes with suluguni cheese and tarragon

This is something criminally delicious!

Ingredients:

  • Suluguni 150 g grate (where I buy cheese wrote here),
  • Cottage cheese 300 g (usually I use rustic 5%),
  • A large handful of tarragon leaves (do not put the stems!) wash, chop,
  • 1 egg,
  • Optional, but preferably – corn flour for breading (it is with corn that it tastes best).

Important 1. Suluguni is salty, the cheese mass does not need to be salted.

Important 2. Sometimes I replace 20-30 g of ordinary suluguni with smoked suluguni. It turns out bombically!

How to do it:

Turn on the oven to heat up to 200C.

Mix all ingredients except flour. The mass may not be very viscous, it depends on the cottage cheese. The main thing is that it keeps its shape, and does not flow straight. Optionally, you can add flour to the dough (I do not put it).

Put baking paper on a baking sheet. Brush the paper with vegetable oil if it doesn’t have a non-stick coating like mine.

Spread the curd mass with a spoon at a sufficient distance from each other.

Also, cheesecakes can be rolled in corn flour or whole-grain flour and then put on a baking sheet.

It is necessary to put them in a preheated oven, so that the egg grabs, and the cheesecakes do not turn into a single mass.

5 minutes to hold at 200C, reduce the temperature to 180C and bake for another 20 minutes. or to the desired readiness.

When ready, the cheesecakes should be allowed to cool a little on the baking sheet, then remove, otherwise they will fall apart.

Black tea or coffee will be the perfect complement.