Quarkkäulchen – Potato and Cottage Cheese Pancakes with Homemade Cherry Compote !

Have you also learned that secret from the river; that there is no such thing as time? That the river is everywhere at the same time, at the source and at the mouth, at the waterfall, at the ferry, at the current, in the ocean and in the mountains, everywhere and that the present only exists for it, not the shadow of the past nor the shadow of the future.

Hermann Hesse
Quarkkäulchen recipe

Quarkkäulchen ingredients (for 10 Quarkkäulchen):
– 300g boiled potatoes
– 300g cottage cheese
– 1 small egg
– 100g all purpose flour
– 2-3 tbsp flour for forming Quarkkäulchen
– 1 tbsp olive oil for frying

Cherry compote ingredients:
– 300g frozen cherries without stones
– 50ml water
– 1 tbsp cornstarch
– 1 tbsp brown sugar

Method:

1 Quarkkäulchen
1.1 Mix boiled potatoes, cottage cheese, egg and flour until smooth
1.2 Put some flour on a separate bowl
1.3 Form 1cm width 6-7cm diameter Quarkkäulchen with your hands using the flour from the plate
1.4 Preheat olive oil in the skillet
1.5 Fry each Quarkkäulchen until golden each side for 3-4 minutes at medium heat
2 Cherry compote: transfer in the skillet washed cherries, water, cornstarch and sugar: mix well and cook for 7-10 minutes at medium heat
3 Serve Quarkkäulchen with warm cherry compote !

Cottage Cheese and Cocoa Cake !

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet. Pooh nodded thoughtfully. “It’s the same thing,” he said.”

A.A. Milne


Notes: this a very gentle morning cake, not too sweet and perfect for cosy breakfast with a cup cocoa and in a nice company – you will enjoy it! 😉

Dough ingredients:
– 80g butter
– 160g flour
– 1 egg
– 1tbsp cane sugar
– 1/2 tsp soda + 1/2 tsp vinegar

Filling ingredients:

– 400g cottage cheese
– 70g 33% cream
– 4tbsp cane sugar
– 2 eggs
– 1tbsp cornstarch

Serving ingredients:

– some blueberries
– fresh mint leaves
– 1/2 tsp powdered sugar

Method:

1 Dough
1.1 Whisk egg with sugar
1.2 Grate butter, mix with flour and add to the egg and sugar
1.3 Add soda and vinegar in the same teaspoon: mix well
2 Filling
2.1 Whisk eggs with sugar
2.2 Add cottage cheese, cream and cornstarch: mix well until smooth
3 Cake
3.1 Preheat the oven to 180C
3.2 Transfer the dough to the buttered baling form (I used 30cm diameter resulting in a thin layer of filling)
3.3 Bake for 30-40 minutes at 180C
3.4 Leave the cake in the oven for 1 hour after switching off the heat – do not open the oven door!
3.5 Put the cake in the fridge overnight – it will become very gentle in the morning!)
3.6 Serve cold with a cup of cocoa and enjoy ! 🙂

Healthy Breakfast – Cottage Cheese Zapekanka with Homemade Cherry Compote !

The centuries will roll by, and schoolboys will yawn over the history of our upheavals; everything will pass, but my happiness, dear, my happiness will remain, in the moist reflection of a street lamp, in the cautious bend of stone steps that descend into the canal’s black waters, in the smiles of a dancing couple, in everything with which God so generously surrounds human loneliness.

Vladimir Nabokov, Selected Letters
Cottage Cheese Zapekanka with Homemade Cherry Compote

Zapekanka ingredients (4 servings):
– 500g cottage cheese
– 2 eggs
– 2 tbsp flour
– 2 tbsp semolina
– 2 tbsp sugar
– 1/2 tsp baking soda + 1/2 tsp vinegar in the same teaspoon

Cherry compote ingredients (4 servings):

– 300g frozen cherries without stone
– 1 tbsp cornstarch
– 50-70ml water

Serving ingredients (4 servings):

– 200g sour cream
– fresh mint leaves

Method:

1 Zapekanka
1.1 Preheat the oven to 190C
1.2 Batter: combine cottage cheese, eggs, flour, semolina, sugar, baking soda and vinegar: mix well with a fork until smooth
1.3 Transfer batter to the buttered baking form and bake for 30-40 minutes until golden at 190C
2 Cherry compote
2.1 Transfer in the skillet washed cherries, water and cornstarch: mix well and cook for 5-7 minutes at medium heat
3 Serve Zapekanka with warm cherry compote and cold sour cream ! Enjoy ! 🙂

My first Chepalgash – flatbread with cottage cheese and scallion !

A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came a loud knock

J.R.R. Tolkien
Chepalgash - flatbread with cottage cheese and scallion !

Dough ingredients (for 4 flatbreads 25cm diameter):
– 300g flour
– 250ml Kefir
– 1/2 tsp baking soda
– 3/4 tsp salt

Filling ingredients:
– 50g scallion
– 250g cottage cheese

Method:

1 Dough:
1.1 Combine kefir with baking soda and salt: mix and leave for 15 minutes
1.2 Add flour to kefir and knead a gentle dough: leave under the cloth for 15 minutes
2 Filling: combine cottage cheese with chopped scallion and mix well
3 Chepalgash:
3.1 Separate dough into 4 equal parts and form a 10cm diameter disk with hands out of each piece
3.2 Put 1/4 filling in the middle of each disk
3.3 Gather the sides up sealing the edges with the fingers in the center altogether
3.4 Turn over the disk with filling and gently roll into a ~25 cm diameter disk
3.5 Preheat butter in the skillet
3.6 Fry each flatbread for 3-4 minutes each side until golden
4 Serve with a cup of sweet black tea with lemon !

Cottage-cheese Pancakes (Syrniki) with chocolate filling – perfect breakfast !

The world is full of magic things patiently waiting for our senses to grow sharper. 

W.B. Yeats
Syrniki with chocolate filling

Syrniki ingredients (2 servings or 10 small pancakes):
– 500g cottage cheese
– 1 egg
– 4 tbsp flour for dough + 2 tbsp flour for forming
– 1 tbsp semolina (to make them more gentle!)
– 8g Vanilla sugar
– 1/2 tbsp cane sugar (put 1-2 tbsp sugar if you like it sweet)
– 30-40g dark chocolate
– 1tbsp sunflower oil for frying

Serving ingredients:
– 200g sour cream
– fresh mint leaves

Method:

1 Combine cottage cheese, egg, flour, semolina, Vanilla and cane sugar: mix until smooth and leave to rest for 10 minutes to let semolina increase in size
2 Prepare 2 tbsp flour on the plate: form in hands each pancake with 1 tbsp dough putting inside 1 piece of chocolate and rolling in the flour to form round shapes.
3 After all pancakes are formed, preheat a bit of sunflower oil in 2 skillets for 3-4 minutes
4 Fry pancakes 3-4 minutes each side at medium heat
5 Serve pancakes hot with sour cream, fresh mint leaves and a cup of black tea with a piece of lemon!

Notes: Syrniki are very popular in my hometown, I made them today with chocolate filling – it’s a delicious combination of gentle cottage-cheese taste with a bit of dark chocolate reminding me my childhood 🙂

Feta and Cottage Cheese Dumplings: simple and delicious lunch !

Bez opatrnosti aj šikovnosť je márna   

Slovak proverb
Feta and Cottage Cheese Dumpling

Dough ingredients (2 servings):
– 6-8 tbsp flour
– 150g feta cheese
– 100g cottage cheese
– 1 egg

Serving ingredients:
– 250g sour cream
– 1 small red onion
– 1tbsp butter

Method:

1 Combine flour, grated feta cheese, cottage cheese and egg: knead the dough
2 Separate the dough into 4 equal parts
3 Form a 1.5cm diameter sausage from each part of dough
4 Cut out each sausage into 1cm width dumplings and set them aside
5 Pre-heat butter in the skillet and fry chopped red onion until golden
6 Transfer the dumplings into the boiling water and cook for 4 minutes at medium heat
7 Transfer the dumplings to the skillet with fried red onion: mix and cook for another 2-3 minutes
7 Serve the dumplings with sour cream !

Light Cottage-Cheese Cake with Plums and Raspberries !

There was a strange rumour in Highbury of all the little Perrys being seen with a slice of Mrs. Weston’s wedding-cake in their hands: but Mr. Woodhouse would never believe it.

Jane Austen
Light Cottage-Cheese Cake with Plums and Raspberries

Ingredients:
– 150g flour
– 140g cottage cheese
– 75g butter
– 2 eggs
– 8g Vanilla sugar
– 60g sugar (you can add more if you like it sweet!)
– 1 dash of salt
– 1/2 tsp baking soda + 1/2tsp vinegar
– 6 large sour plums
– 200g raspberries
– 50g almond petals for decoration

Method:

1 Preheat the oven to 180C
2 Wash plums and raspberries and let them dry
3 Bowl 1: whisk well sugar+Vanilla sugar+eggs+salt
4 Bowl 2: grate butter to the flour, then add cottage cheese: mix everything well
5 Combine content of Bowl1 and Bowl2: add in the same teaspoon soda and vinegar and mix everything well
6 Slice plums
7 Pour the batter into the baking form over the baking paper
8 Sprinkle plums stripes and raspberries over the batter
9 Bake the cake for 45 minutes at 180C, then sprinkle almond petals and bake another 10 minutes
10 Put the cake in the fridge overnight and enjoy the cake in the morning with a cup of black coffee and with the best friend 😉

Kifli Cookies with Dried Apricots, Prunes and Walnuts

Yesterday, I was sad, tomorrow I may be sad again, but today I know that I am happy. I want to live on and on, delighting like a pagan in all that is physical; and I know that this one lifetime, however long, cannot satisfy my heart.

Ruskin Bond
Kifli Cookies with Dried Apricots, Prunes and Walnuts

Dough ingredients:
– 100g flour
– 100g cottage cheese
– 100g butter
– 1 tbsp sugar
– 1 egg yolk
– dash of salt

Filling ingredients:
– 12 dried apricots
– 12 prunes
– 2-3 tbsp grated walnuts

Method:
1 Filling
1.1 Wash dried apricots and prunes, dry them and cut each dried fruit into 3 stripes
1.2 Grate walnuts
2 Dough
2.1 Grate butter into the flour
2.2 Add cottage cheese, sugar, salt, egg yolk: mix until smooth and knead the dough
2.3 Put the dough into the fridge for 30 minutes
2.4 Roll our the dough until 3mm height
2.5 Cut out the dough into 5×5 squares, then cut each square diagonally into 2 triangles
3 Kifli cookies
3.1 Preheat the oven to 200C
3.2 Distribute grated walnuts on the dough triangles evenly
3.3 Put 3 dried fruits stripes in the middle of each triangle
3.4 Fold each dough triangle into the croissant (Kifli)
3.5 Bake the Kifli cookies for 20-25 minutes until golden
3.6 Enjoy 🙂

Cottage Cheese Cake with Berries !

But I think happiness springs from another source, a far deeper one that doesn’t depend on will because it comes from love.

Henryk Sienkiewicz

Dough ingredients:
– 1 cup (1 cup = 250ml) flour
– 150g cottage cheese or quark
– 80g sugar
– 4 tbsp olive oil
– 1 egg
– 1 pinch salt
– 1/2 tsp butter for buttering the baking form

Filling ingredients:
– 300g berries mix (blackberries, raspberries, strawberries, blueberries), I used frozen ones
– sugar to taste

Method:

1 Filling
1.1 Wash (unfreeze) berries and let them dry for 20-30 minutes
1.2 Add 20-40g sugar and mix (I do not add sugar to the filling as the cake is sweet enough without it but one can add some sugar!)
2 Dough and cake
2.1 Preheat the oven to 200C
2.2 Mix dough ingredients and knead the dough
2.3 Separate the dough into 2/3 (for the base part) and 1/3 (for the upper part)
2.4 Roll out 2/3 dough part into 20cm round and put in the buttered form
2.5 Put the berries mixture over the dough
2.6 Roll out 1/3 dough and cut 1cm width stripes out of it. One can also make some decorations with a cookie cutter 🙂
2.7 Put the stripes over the berries mixture
2.8 Bake the cake at 200C 25-35 minutes
2.9 Sprinkle with sugar powder and serve with a cup of green tea !

Vanilla Cottage Cheese Pancakes with Poppy Seeds and Homemade Cherry-Red Currant Compote !

Curiosity is insubordination in its purest form.

Vladimir Nabokov
Cottage Cheese Pancakes

Pancakes ingredients (for 16-18 small pancakes = 4 portions):
– 500g cottage cheese
– 3-6 (for batter) + 3 (for forming pancakes) tablespoons wheat flour
– 2 tablespoons spelt semolina
– 2 tablespoons sugar
– 4g Vanilla sugar
– 2 eggs
– 50g poppy seeds
– 50-80ml milk
– 6-8 tablespoons sunflower 🌻 oil for frying

Compote ingredients:

– 80g cherry 🍒
– 50g red currants
– 3 tablespoons water
– 2 tablespoons sugar
– 1 tablespoon starch

Serving ingredients:
– 150g sour cream
– a few mint leaves

Directions:
1 Prepare berries compote:
1.1 wash and deseed berries add put to the pot
1.2 add water+sugar+starch
1.3 boil the berries mixture for 4 min. continuously stirring
1.4 put the pot aside and keep at room temperature
2 Boil poppy seeds with milk for 5 minutes: add milk little by little continuously stirring so that by the end all the milk is absorbed 🙂
3 Cook cottage cheese pancakes:
3.1 Combine cottage cheese+wheat flour+semolina+sugar+eggs+boiled poppy seeds: mix everything well until smooth
3.2 Put on a separate plate 3 tablespoon flour for forming the pancakes
3.3 Preheat non-sticking skillet, add some sunflower oil
3.4 Tricky part to make very gentle pancakes: take a little bit of batter (yes, it is viscous), form a round, roll it in flour and put on the skillet 🙂
3.5 Fry pancakes until golden each side ~3-4 minutes at the medium heat
4 Serve cottage cheese pancakes (or Syrniki) with berries compote and sour cream
5 Enjoy !

Healthy Banana Oatmeal Muffins !

“I don’t feel very much like Pooh today,” said Pooh.
“There there,” said Piglet. “I’ll bring you tea and honey until you do.”

― A.A. Milne, Winnie-the-Pooh

Ingredients (for 10-12 muffins):
– 90g oat flour
– 120g ripe bananas
– 75g quark or cottage cheese
– 2 tbsp sugar
– 4g Vanilla sugar
– 1 egg
– 1/2 tsp baking soda & 1/2 teaspoon vinegar
– 1/2 tsp cinnamon
– 1/4 tsp salt

Method:
1 Preheat the oven to 180C
2 Dough: mix all ingredients in a bowl (baking soda+vinegar at the last step)
3 Pour the dough into a buttered muffin form
4 Decorate muffins with oat flakes and bake for 30-35 minutes at 180C
5 Serve with Kefir or black coffee ! 🙂

Saturday Apples Pleasures !

The world is full of magic things, patiently waiting for our senses to grow sharper.

W.B. Yeats
Apple Pies Recipe

Dough ingredients:
– 1 cup (1 cup = 250ml) flour
– 150g cottage cheese
– 80g sugar
– 5 tablespoons olive oil
– 1 egg
– 1 pinch salt
– 1/2 teaspoon butter for buttering the muffin form

Filling ingredients:
– 2 small apples finely sliced

Beautifying ingredients:
– 1 egg yolk

Method:
1 Knead the dough from dough ingredients and let it rest for 30 minutes in the fridge (cover it with a plate)
2 Preheat the oven to 200C
3 Divide the dough into 2 equal parts
4 Cut out a 10x10cm square of a white paper
5 Roll off the first piece of dough to be a 20x30cm rectangular
6 Using the 10x10cm paper square, cut out 6 squares from the dough
7 Repeat 5 and 6 for the second piece of dough
8 Put the 12 dough squares in the 12 buttered muffin form baking cups
9 Finely slice the apples and put them beautifully in the middle of each bag
10 Whisk a yolk in a glass and yolk all apple-bag-edges
11 Bake 25-30 minutes at 200C
12 Enjoy the Apple-Bags some Saturday morning with a cup of black coffee on a balcony when sun is shining, when cherry trees are blossoming and everything will be well!

Italian pastry Soffioni: easy and delicious !

Noi leggeveamo un giorno per diletto
Di Lancialotto, come amor lo strinse;
Soli eravamo e senza alcun sospetto
Per più fiate gli occhi ci sospinse
Quella lettura, e scolorocci il viso;
Ma solo un punto fu quel che ci vinse.

– Dante
Soffioni

Dough ingredients:
– 150g wheat flour
– 1 egg
– 40g sugar
– 25g olive oil
– 1 pinch salt

Filling ingredients:
– 2 eggs
– 50g sugar
– 200g cottage cheese (or ricotta as in original Italian recipe!)
– 1 tablespoon orange zest (or lemon zest as in original Italian recipe!)
– 1 pinch salt

Method:
1 Knead the dough from dough ingredients and put it in the bowl to the fridge for 1 hour
2 Make a yellow mixture: whisk egg yolks with sugar for 3 minutes, then add orange zest and cottage cheese and mix all well
3 Make a white mixture: whisk egg whites with salt for 5 minutes
4 Join yellow and white mixtures and gently mix
5 Preheat the oven to 180C
6 Cut out a 10x10cm piece from a white paper
7 Roll out the dough to be a 20x30cm rectangular
8 Using 10x10cm paper square, cut out 6 squares from our dough
9 Put the dough squares in the 6 buttered muffin form baking cups
10 Add the filling to the middle of each dough squares
11 Join the four angles of each square in the middle of each pie
12 Bake the pies at 180C for 30 minutes and at 160C for 10 minutes
13 Cool the pies down for 30 minutes
14 Serve with powdered sugar and enjoy with a cup of green tea !

Notes:
– Soffioni Abruzzesi = Dandelion of Abruzzo from Italian. These cakes are especially popular in the region of Abruzzo during Easter holiday 🙂

Happy Vareniki with cottage cheese

Tradition: one Varenik called “Happy” is made with a filling different from others (sweet if others are salty and salty if others are sweet). According to the tradition, the one who finds in his/her plate the “Happy Varenik” and eats it will be happy in love !

Vareniki with cottage cheese

Vareniki dough ingredients (for 2 servings):
– 260g wheat flour
– 130ml water
– 30ml olive oil
– 1/2 tsp salt

Vareniki filling ingredients (for 2 servings):
– 200g cottage cheese (you can also use Feta for salty Vareniki)
– 2 tablespoons sugar (for sweet Vareniki) / 1 teaspoon salt (for salty Vareniki)
– 1 small egg

Serving ingredients (for 2 persons):
– 200g sour cream
– 50g raspberry jam (only for sweet Vareniki)
– 10g orange zest (only for sweet Vareniki)

Method:
1 Add olive oil in the middle of flour heap and mix oil with flour
2 Stir in boiled water into the oily flour and knead the dough
3 Let the dough rest for 15 minutes
4 Mix filling ingredients (if you use cottage cheese, try to remove extra liquid from it)
5 Roll out the dough to ~2mm and make round circles out of it with a cup or a glass
5.1 repeat 5 with the rest dough until no dough is left 🙂
6 Put 0.5-1 teaspoon of filling in the middle of each circle
7 Fold the circles half in half and lock the ends of circles tightly with finger tips (I did it twice through the whole length), see result below

Vareniki with cottage cheese recipe

8 Carefully put Vareniki into boiling water, boil for 4-5 minutes and serve !

Vareniki with cottage cheese recipe