Cottage Cheese Casserole

Ingredients

Cottage cheese 1000 g

Eggs 3

Flour 4 tbsp

Sugar 2 tbsp

Vanilla 1 packet

Salt 1/4 tsp

Radicchio 1/2 tsp

Candied Fruit

Dried Cherries

Raisins

Cottage cheese, eggs, sugar, vanilla, salt, flour, and baking powder; mix well. Add candied fruit, dried cherries, and raisins (pre-steamed) and mix again. Grease a cake tin (approximately 10 x 25 cm inside) with butter, sprinkle with flour, and shake off any excess.

Pour the mixture into the tin and smooth it out. Place in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) on the middle rack and bake on low heat for about 50 minutes.

When the casserole is completely golden brown, turn off the oven, let it cool, and carefully remove it from the pan. Then, if desired, cut into pieces and arrange on a serving platter.

Enjoy!

Strawberry Butter Cupcakes

Ingredients

Flour 1.3 cups

Soda 1/4 tsp

Baking powder 2 tsp

Cocoa powder 3/4 cup

Salt 1/8 tsp

Butter 3 tbsp

Sugar 1.5 cups

Eggs 2

Vanillin 3/4 tsp

Milk 1 cup

For the frosting:

Egg whites 5

Sugar 1 cup

Salt pinch

Butter 500 g

Vanillin 2 tsp

Strawberries 1/2 cup

For the glaze:

Dark chocolate 100 g

Butter 75 g

Treacle 1.5 tsp

Strawberry Butter: Combine the egg whites, sugar, and salt in a heatproof bowl and place over a water bath. Bain-marie. Stir gently until the sugar dissolves. Then beat this mixture with a mixer, constantly increasing the speed, until the mixture becomes creamy. Then add the softened butter, vanilla, and strawberry puree. Continue beating until smooth and creamy.

Frosting: Place the chocolate, butter, and molasses in a bowl and place over a double boiler. Stir until smooth and the chocolate melts. Stir the frosting.

Preheat oven to 180°C (350°F). Line a muffin tin with paper cupcake liners. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.

In a large bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition, then add the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the cupcake liners 3/4 full.

Bake for 15-17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Once completely cool, decorate each cupcake with cream and chocolate icing.

Enjoy!

Chocolate Apple Pie

Ingredients

Apples 500 g

Flour 300 g

Cocoa powder 100 g

Sugar 200 g

Milk 100 ml

Eggs 3

Baking powder 10 g

Butter 220 g

Icing sugar

Preheat oven to 190 C (350 F). Sift the flour, baking powder, and cocoa powder. Grease a baking pan with butter. Wash, peel, and coarsely grate the apples into a separate bowl.

Melt the butter in a separate saucepan over low heat and let cool. In a separate bowl, whisk the eggs until stiff peaks form. Add milk, sugar, grated apples, cocoa, flour, baking powder, and butter to the bowl with the eggs. Mix well and pour into the prepared pan.

Bake in a preheated oven for about 1 hour. Be careful not to overbake! As soon as the center of the cake has set, remove it immediately. Check with a toothpick to be sure. Let it cool, remove from the pan, dust with powdered sugar, and serve.

Enjoy!

Puff pastry buns with Adyghe cheese

Ingredients

400 g unleavened puff pastry

300 g Adyghe cheese

30 g butter

1 egg

1 tbsp flour

1 tbsp vegetable oil

1 tbsp sesame seeds

Grate the Adyghe cheese on a coarse grater. Dust the surface with flour, roll out the dough fairly thinly, and cut into strips. Place the filling in the center of each strip of dough and pinch it shut. Fill all the strips of dough in this manner.

Grease a baking pan with vegetable oil. Arrange the puff pastry strips with the filling in a circle and roll them up as shown in the photo. Beat the egg with a fork, brush the buns with the beaten egg, and sprinkle with sesame seeds. 

Bake the puff pastry buns at 180 degrees Celsius for 30-40 minutes. Brush the hot buns with butter, cover with a towel, and let cool.

Enjoy!

Lemon Pie

Ingredients

200 g butter

3 eggs

50 g fresh yeast

1/2 tsp salt

1/3 tsp baking soda

150 g sugar

flour

For the filling:

1 lemon

1 orange

1 apple

150 g sugar

Dissolve the yeast (fresh) in a small amount of warm water and leave in a warm place until it forms a "cap." Knead the dough without sugar and refrigerate for 1-2 hours. Add sugar. Knead again and divide into 2 unequal parts. Roll out the larger part and transfer it to a greased pan.

Press the lemon and orange (seedless), and the apple (peeled and cored) through a meat grinder. Add sugar to taste. Add the filling and top with the remaining dough. Pinch the edges. Bake at 220-240°C (425-450°F) until golden brown.

Enjoy!

Polish Cottage Cheese Casserole

Ingredients

800 g cottage cheese

6 eggs

150 g margarine

1 tbsp starch

1/2 cup sugar

1 packet vanilla sugar

1/2 tsp baking powder

For the poppy seed mixture:

1 cup sugar

250 g poppy seeds

4 eggs

4 tbsp flour

50 g margarine

First, prepare the poppy seed mixture. Separate the egg whites from the yolks. Whisk the egg whites until fluffy. Beat the yolks with a fork and mix with the sugar. Blend thoroughly until smooth and white.

Chop the poppy seeds in a blender. Mix with the yolks, room temperature margarine, flour, and baking powder. Add the whipped egg whites. Mix everything carefully.

Curd mixture. Mash the curd and mix with starch and baking powder. Separate the yolks from the whites. Beat the yolks with sugar, and beat the whites separately with a pinch of salt until fluffy. Mix the curd with the yolks and melted and cooled margarine, add the whites, and mix.

Grease the baking pan with butter. Layer the curd and poppy seed mixture in a checkerboard pattern. Place in the oven and bake for about an hour at 175 degrees Celsius.

Bon appétit!

Chocolate Apple Pie with Hazelnuts

Ingredients

Dark chocolate 150 g

Butter 175 g

Brown sugar 80 g

Vanilla essence 1 tsp

Flour 180 g

Corn starch 2 tbsp

Baking powder 1 tsp

Clives 1/2 tsp

Eggs 3

Apples 3

Treacle 3 tbsp

Hazelnuts 50 g

Maple syrup

Preheat oven to 180°C. Grease and line a shallow 23-24 cm diameter pan with parchment paper. Grease the paper. Melt the chocolate in a small bowl over a double boiler.

 Beat the softened butter, sugar, vanilla essence, flour, starch, baking powder, cloves, and eggs together. Quarter the apples and remove the cores. Peel half and cut into small cubes, and thinly slice the other half. Add the diced apples and molasses to the batter and stir.

If you can't find molasses, substitute 5 tablespoons of fine dark brown sugar and 1 tablespoon of liquid honey. Heat this mixture over low heat, stirring constantly, until the sugar is completely dissolved.

Pour the batter into the prepared pan and smooth the surface. Top with apple slices and hazelnuts, then bake for 40-45 minutes.

Check the cake for doneness with a toothpick – it should come out clean and covered in wet chocolate chips. Don't overcook the pie, or it will become dry. Its texture should be moist, like a brownie.

Let the finished pie cool slightly, remove it from the pan, and serve, drizzling each slice with maple syrup (optional).

Enjoy!