Egg (47)

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.

Whole grain crepes with meat + my hack for the perfect meat filling

The most important secret of my pancakes: “more meat, thinner pancake”)))

Filling.

I love a lot of stuffing, so in this amount of pancakes I try to cram a maximum of meat (about 1kg of ground beef). You will also need 3 medium onions, 3 medium carrots, 3 hard-boiled eggs , Worcestershire sauce 1-2 tbsp.l., a pinch of ground cinnamon, 1 tsp. of your favorite herbs (I like to put utsho-suneli), salt, pepper to taste.

How to do: onions and carrots cut finely and fry in oil for frying until golden brown, add minced meat and fry it until cooked, breaking lumps (about 20 minutes). Grind the boiled eggs and add to the minced meat, add the spices and then punch the whole mass in a blender, until a coarse puree (do not bring to the porridge). Try it, add more spices if necessary.

Dough (2 recipes).

These are just a few variations of the test I’m doing. You can bake pancakes to your taste, as long as they are elastic.

Recipe 1.

Ingredients for 11-12 large pancakes (26 cm in diameter):

  • 200g-1.5 cups ZZ flour (I most often use spelt flour or whole wheat flour of fine grinding, ideally sift it),
  • 3-4 chicken eggs (depending on their size-3 large or 4 small, in general, the more eggs, the more durable and” rubber ” pancakes will be),
  • 600 ml. – 3 cups of cow’s milk,
  • 0.5 tsp salt,
  • 1-2 tbsp Jerusalem artichoke syrup or any other sweetener,
  • 2-3 tbsp vegetable oil without bright aroma and taste.

Recipe 2 (custard dough).

The ingredients are the same as in the previous recipe, only instead of 1 cup of milk – 1 cup of boiling water(!).

How to do.

For Recipe 1, you need to beat all the ingredients until smooth. If you have a blender: Sanchala whisk eggs with salt and sweetener, then add milk and butter, whisk a little, then gradually introduce flour and bring to uniformity. If you beat your hands, similarly, first eggs with salt and sweetness, then add 1 cup of milk and butter, bring to uniformity, then gradually introduce flour, and only when the dough becomes without lumps, add another 1 stkan of milk, stir, now 1 stkan of boiling water, mix again.

Then the dough should be left for 25-30 minutes or at least 10 minutes (this is important). Solid particles of flour swell, gluten is formed and the dough becomes viscous and elastic. After that, once again, beat everything well and bake pancakes on a good non-stick frying pan on medium-high heat (the frying pan must first be warmed up well).

For Recipe 2, you need to similarly beat all the ingredients except boiling water. Add boiling water at the very end, stirring the dough continuously, and then also let the dough stand for a while.

On the first side I fry 2 minutes maximum, on the second maximum 1 minute. I use butter only when baking the first pancake, then it is not required. The first pancake is not very pretty. I use it to try and evaluate whether you need to add something to the dough (salt, sweetness). As a result, there are 10 beautiful openwork pancakes.

Important. According to the second recipe, more pancakes are obtained. In principle, the number of pancakes strongly depends on their thickness and diameter of the pan. You will bake thinly and in a small frying pan, pancakes will be about 2 times more.

In the process of baking, put the pancakes on a plate and cover with a lid or anything so that they do not dry. As soon as everything is baked, immediately wrap the filling in them.

I divide the filling into equal parts by the number of pancakes, just tamp the stuffing in a bowl and make a knife marking on the surface.

Pancake Assembly: put the filling on the pancake and roll it into a tube or envelope. The amount of filling in the pancake depends on its size and your dexterity.Important:

My life hack is to grind the filling after overcooking. It becomes so uniform, juicy, smooth, but retains the texture of minced meat. And the volume is reduced by a factor of 2, which means that you fill the pancake with meat, not air I would recommend doing other dishes with meat filling. Pies, for example.

I put onions, carrots, and eggs in minced meat, because this way the filling turns out juicier and more tender.

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.

Unleavened whole wheat «Agapuri» (my style Ajarian khachapuri recipe)

I then accumulated all my knowledge and skills on the preparation of my ideal Adjarian khachapuri and realized that only the shape (boat) and the presence of Georgian brine cheeses in the recipe remained from the authentic version))) My agapuri is more of a thin crispy flatbread made from whole wheat flour with lots of stringy flavorful cheese. It looks like a rich classic Adjaruli only visually, butOh that’s how I like it best.

Ingredients:

Yeast-free dough on matsoni (for 3 khachapuri).

  • 300 g whole wheat flour,
  • 200 g matzoni (can be replaced with yogurt without sweet filling),
  • 1 egg,
  • 0.5 tsp sea salt.

Filling (1 khachapuri).

  • 400 g Imereti cheese,
  • 200 g suluguni,
  • 20g smoked suluguni (for flavor).

How to do:

1. it is desirable to sift flour. Mix the flour with salt, add the matzoni and egg until smooth (you can not try hard — we will knead a little later), close the dough with cling film or lid hermetically(!) so that it does not dry, leave to rest for 25-30 minutes. 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.

2. continue kneading with your hands. Knead the dough until smooth, roll 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 at room temperature.

3. then divide the dough into 3 equal parts (each weighing about 180g), roll them into buns and put it back 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 roll out well.

I immediately make this dough in large quantities and store it in portions in food film in the freezer.

4. While the dough is melted, you can start preparing the filling and preheating the oven to 240C.

Imereti cheese I pre-cut into small pieces and soak in water for 3-4 hours, changing it every hour so that extra salt comes out of it. This is optional, but highly desirable. You can deal with this issue the day before.

Next, grate all the cheese on a coarse grater, set aside a handful of suluguni separately for sprinkling the sides, mix everything else. The filling is ready.

5. Assembly

Spread the dough on the floured surface, sprinkle it with flour on top and roll it into a thin pancake (about 2 mm) with a rolling pin. In the process, the dough should be turned over a couple of times so that it does not stick to the surface. This is a very quick process because the dough is pliable, but it can tear if you put too much effort, so tenderer;) We wind the dough on a rolling pin and shift it to a baking sheet with baking paper.

Next, lay out the filling (2/3 of the cheese go to the sides, 1/3 in the middle). Take the grated cheese, squeeze it in your hand, it turns out something like a cheese stick, put them along the edge of your dough blank with an indentation of 3 cm, then wrap the edges, hiding the cheese and forming the sides in the form of a boat. I fold the tips in a circular motion, tear off the excess dough, and glue the top together so that the cheese does not flow out. In the center of the finished boat spread the rest of the cheese.

6. baking

In this case, a lot depends on it, since the dough is very small, and there is a lot of cheese, then with the wrong steps the whole structure will turn into a puddle.

You need to do this:

5-7 min at maximum temperature (240C) on the middle shelf on the standard mode (so the dough will quickly set and become a strong frame),

10 min at 200C on the middle shelf in standard mode (here we let the dough bake),

5-7 min at 200C on the middle shelf on the mode with a fan (here we remove the remaining moisture and make a crispy crust).

If the oil/liquid from the cheese began to flow out of the khachapuri, blot the moisture with a kitchen paper towel, otherwise the crispy crust will not work – the dough will get wet.

Now that the sides have become crispy, take out the khachapuri, sprinkle it on top with a handful of suluguni, put it in the oven on the grill mode on the top shelf for 3 minutes at 180C. At this time, break the egg, separate the yolk and put it in the center of the boat after the end of the cheese and bake for another 1 min. Done.

7. you should get the thinnest, baked dough on top and bottom, crispy sides with fragrant grilled cheese on the outside and tender stringy inside, like the filling in the middle. Eat immediately, after stirring the yolk in the cheese filling. With red wine/ coffee☕ you will get just unearthly pleasure!

Tartlets with tomatoes, ricotta and Parmesan

Well, they are delicious!

Recipe for about 6 tartlets:

Filling: 150g of ricotta, 150g of grated Parmesan (can be replaced with Gruyere or cheddar), 1 egg, 1 clove of garlic, passed through a garlic chopper, a pinch of nutmeg and freshly ground pepper, salt – optional (depending on the cheese that is added to the ricotta). Stir.

The dough is standard shortbread, but on the whole grain flour and with sesame: mix 220g Tsz flour, sesame to taste and a pinch of salt, add cold, cut into small pieces, oil 100g (I do on ghee) and chop the dough with a knife or spatula until crumbs. You need to work quickly so that the oil does not have time to start melting. Otherwise, the dough will be too dense and hard. Then, with very quick movements, add the cold (!) egg, or 2-3 tablespoons of ice (!) water. Most importantly, don’t work with it for long. The dough should be like wet sand.

Then collect it in a lump, wrap it in plastic wrap and refrigerate for 20-30 minutes.

Sometimes I do not have time for proofing in the refrigerator and I cook from the dough immediately, while I practically do not see any differences in taste, only a slight difference in the texture of the dough. From the fridge, it’s denser because the oil solidifies.

How to do: distribute a thin layer of dough on the bottom and sides of the muffin mold, put the filling inside not to the very edge of the tartlets so that the tomatoes fit, cherry tomatoes cut in half on top. Salt, pepper, throw oregano/basil, sprinkle with olive oil and 25 minutes in the oven at 200C, and then 5 minutes can be on the grill mode, so that the tomatoes are fried.

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.

Poppy seed roll in oat flour

This roll is made from a thin layer of oatmeal and a thick layer of poppy seeds. The recipe is simple, but the technology of twisting is more complicated)))

1.dough.

Grind 200 grams of oatmeal in a blender to flour and mix with 1 egg, a pinch of salt and butter (butter or vegetable, as you like). I add a little, just look at the consistency of the dough so that you can sculpt something from it and not stick to your hands. Put it in the fridge.

2. filling.

We need a poppy (200-250 GR.), and the most important thing in the filling is to grind it. Either dry in a coffee grinder, or already steamed in boiling water, grind with a blender. I use the second way as it is faster. So:

Poppy pour boiling water in a saucepan or ladle, in which you will then cook it. It is better to pour more water, then salt the excess. Leave it for at least 30 minutes, I pour it at night. So it becomes very soft and malleable to grinding.

Then drain all the water that is above the level of the poppy and grind the future filling with an immersion blender for 2 minutes. It is not necessary to turn it into dust. After that, on medium heat, evaporate the remaining water, then add 50-70 ml of any milk (delicious with almond and coconut), a pinch of salt and Jerusalem artichoke syrup/honey to taste (try to your taste). If desired, you can add dried fruits, butter, nuts, lemon zest to the poppy. Just complete improvisation. When the mass is not liquid-remove from heat and let cool (this is important).

3. the cooled dough is laid in a tricky way: take a rectangular baking dish and put baking paper in it. We distribute the dough along the bottom of the mold, then pour the filling, the Filling Layer will be 2 times higher than the dough layer (I love it so much), but be sure to leave both edges of the dough without filling, where the beginning and end of the twist are. Quickly twist the roll, because the oatmeal dough is sooo fragile and we fasten everything with baking paper, like candy in a wrapper, otherwise everything will disintegrate and spread. In the oven at 180 degrees for 30-40 minutes. Cool in paper, then remove it and enjoy;)))

See also my recipe poppy seed roll in pita bread.