Prepare an elastic dough: Place flour with sugar, cocoa, baking powder and butter at room temperature in a bowl and use a fork to turn it into crumbs. Add the egg and knead the shortbread dough.

Line form d = 21 cm with baking paper.

Put the dough in a round shape, evenly forming the sides.

Prepare the curd filling: pass the curd through a meat grinder.

Stir the curd into the vanilla pudding powder.

Beat eggs with sugar.

Add sour cream.

Using a blender (mixer), mix the cottage cheese with the egg mass.

Put the curd mass on the dough.

Put the curd in a preheated oven and bake for 50-55 minutes at 180 degrees.

While the cake is cooling, place the nuts in one layer on a baking sheet. Bake for 5 minutes. Check for doneness, if not completely fried, wait another 1 or 2 minutes. Be careful not to burn the nuts! Remove from oven and cool.

Heat the honey in a water bath until it becomes liquid. After that, immediately add the nuts to the honey and stir quickly so that the nuts are completely covered with honey. After that, spread them out on a baking sheet so that the nuts are detached from each other, you need to do this quickly.

Cover the cooled curd with boiled condensed milk on top and garnish with nuts and honey.

Making delicious curds at home in a frying pan is quick and easy. It is important to know some features and secrets. In this article, we will tell you in detail, with step by step photos, how to do this.

Ingredients:

for 24-26 small curds:

• Cottage cheese- 500 grams
• Chicken egg- 2 pieces
• Sugar- 4 tbsp
• Salt- 1/3 tsp
• Flour of the highest grade- 8 tbsp. L
• Vegetable oil- for frying

How to cook curds in a pan

1 ... Mash the curd with a fork until it becomes crumbly and fine-grained. Wash chicken eggs with soap and break into a cup.

2 ... Add sugar, salt and stir.

3 ... It is advisable to add sifted flour. Please note that if you use homemade cottage cheese, you will need only 2-3 tablespoons of flour.

4 ... The mass for the curds should be soft and sticky, then the finished product will “melt in your mouth”. Scoop the dough with a teaspoon, make a bun out of it.

5 ... Having flattened a little, you get a round cake, which must be rolled in flour on both sides.

6 ... Fry the curds in a frying pan, in vegetable oil on both sides until golden brown.

Delicious curds in a pan according to the classic recipe are ready

Bon Appetit!

Add another 0.5-1 spoonful of flour, you get more lush curds in the pan

Cheesecakes, or as we used to hear in the kitchen, cheesecakes, are an adored dish not only of many adults, but even of our fastidious children. You can cook them in deep fat or in the oven, in a frying pan or double boiler, but only one thing remains unchanged - the benefits of using this dish are quite large. There are a million cooking options, but everyone has different subtleties and secrets, although they can be collected into one article, which we did for our readers.

Secrets and options for making curds from cottage cheese

It is unrealistic to find out the secret of cooking delicious cottage cheese from professional chefs, although what their opinion means, compared to the ability of our mothers and grandmothers to cook this dish. Here, based on this, several secret points for the preparation of cheesecakes can be distinguished:

• Before preparing the cheese cakes, we choose fresh cottage cheese, preferably homemade, and squeeze it well from excess moisture. The less whey remains, the better and more satisfying the final product will be. Moreover, the drier the cottage cheese is, the less flour will have to be added to it, which means that the more useful the curd cakes will be.
• To make the curd cakes super tender, especially for children, the cottage cheese can be wiped through a sieve or interrupted in a blender until smooth. So your dish will be lighter and tastier, the consistency of the curd is very important!
• In order not to put flour, be sure to add an egg, depending on preference and diet, you can add yolk or protein (for those who want to lose weight).
• Cheesecakes will not turn out whole and fluffy if they contain a lot of sugar, so it is better to add a natural flavoring - a pinch of vanilla or cinnamon, a banana.
• Cook in vegetable oil
• Flour can be replaced with starch, semolina, ground oatmeal.

The benefits of curds

The beneficial properties of cottage cheese have long been known to everyone. It strengthens our skeletal system, as it is saturated with calcium, promotes muscle growth, because it contains a lot of protein. It also allows you to lose weight without harming your health, because it is a light, low-calorie and low-carbohydrate fermented milk product. Cottage cheese and curds contain vitamins of group B, E, A and D, as well as such a set of elements as magnesium and phosphorus, potassium. Especially cottage cheese and dishes made from it are useful for children, as they fill the body with the necessary vitamins, contribute to the normal growth of hair and teeth, strengthen blood vessels and improve blood condition.

History of cottage cheese makers

Cottage cheese is considered a national dish of Russian, Belarusian and Ukrainian cuisine. The exact origin is unknown, but it can be said with certainty that this dish is prepared differently in different countries. Flour and starch, semolina, as a sweetener of cocoa, vanilla, fruits, berries and dried fruits are added to them, and they are also made salty, with dill and other herbs.

Curds are cooked everywhere, almost the same way, they mix squeezed cottage cheese with egg and flour or its substitutes, but everyone has a different cooking method. Eastern cuisine offers to bake cheese cakes in the oven or cook in boiling oil. We are used to traditional frying pans. Curds are served with condensed milk, especially in Belarus, with sour cream, in Ukraine, as well as with jam and honey, as many Russians do.

Form "Cottage cheese recipe classic in a pan"

Curd is a popular dessert prepared in different countries. This fermented milk product can be combined with other ingredients such as dried fruits, berries and even vegetables. We invite you to take a short trip and learn about traditional cottage cheese recipes in different countries and some popular dessert options.

traditional curd

The dessert prepared according to this recipe turns out to be incredibly tender and literally melts in your mouth. This is a great opportunity to get children to eat healthy cottage cheese. Prepare this treat for family tea or home gatherings.

: 1 kg of cottage cheese, 75 g semolina, 125 g butter, 225 g granulated sugar, 1 tbsp. a spoonful of vanilla sugar, 3.5 tbsp. tablespoons of lemon juice, zest of half a lemon, 4 eggs, 10 g of baking powder, 4 teaspoons of cornstarch with vanilla.

1. At the first stage, it is necessary to beat the softened butter with granulated sugar. Send lemon juice, zest there and beat with a blender until smooth. Send the yolks there;
2. Mix the semolina, starch and baking powder separately. Add the resulting mixture to the oil mass. Pour the pre-grated cottage cheese there;
3. Beat the whites separately until they form a stiff foam, then gently add them into the dough. Take the oiled dish and lay out the prepared mass. Send to an oven preheated to 180 degrees and cook for an hour. Cool in the form and only then take it out.

german poppy cottage cheese

The advantage of this dessert is that it is prepared very quickly, which will help out when you need to quickly prepare a treat for children or unexpected guests. In addition, this dessert is very healthy, so you can safely include it in the menu.

For this recipe, prepare: 325 g of flour, 230 g of butter, 275 g of sugar and cottage cheese each, an egg, and another 150 g of chopped poppy and semolina.

Step-by-step cooking process:

1. Combine 130 g of cold butter, flour and 100 g of granulated sugar, and then grind everything to a crumb state. Put 2/3 of the resulting mass on the bottom of a split form. This recipe uses a container with a diameter of 24 cm. Tamp the crumb well with your hands and send it to the refrigerator;
2. Take a large saucepan, pour in milk, sugar and butter. Place on the stove and boil, then add semolina and poppy seeds. Mix everything well and leave for 10 minutes. The result is a fairly thick poppy cream;
3. Separately combine the grated cottage cheese, egg and beat them with a blender. Send the cottage cheese to the poppy cream and mix everything well until smooth. Put the curd mass in a baking dish and sprinkle with the rest of the dough crumbs on top. Send the mold to the oven for an hour and bake at 180 degrees.

cottage cheese with orange zest

The combination of a fermented milk product with a zest gives a delicate and very pleasant taste. To prepare this dessert, you must follow the cooking technology. Everything is easy to prepare, and the process itself takes 2.5 hours.

For this recipe, you should prepare such a set of products: 500 g of cottage cheese, 5 eggs, 125 g each of butter, granulated sugar and sour cream, and a handful of raisins, a bag of vanillin, flour, one orange zest, a bag of baking powder and croutons for breading.

Step-by-step cooking process:

1. Separate the yolks and mash them with butter, vanilla and plain sugar. Sift flour separately and mix with baking powder. Combine the two prepared mixtures and beat them with a mixer;
2. Rub the cottage cheese a couple of times through a sieve and send it to the prepared mixture. Again, using a mixer, mix everything well. Beat the whites separately until a dense foam forms, and then add them to the prepared dough;
3. Add chopped zest and pre-soaked raisins. Take a greased mold and put the prepared mass there. Sprinkle everything on top with crackers. Send the container into an oven preheated to 160 degrees and cook for 2 hours. Do not be afraid that the curd will take so long to cook, as this will allow it to retain its juiciness and shape. Serve with jam.

cottage cheese in a slow cooker with fruit

By adding fruits and berries to the usual fermented milk product, you can get an original, very tasty and beautiful dessert. You can choose them depending on your own taste preferences. Experiment with pleasure.

For this recipe, such foods should be prepared: 800 g of cottage cheese, 80 g of semolina, 100 g of granulated sugar, salt, 2 eggs, butter, bread crumbs, fruits (apple and dried apricots), chocolate and sour cream.

Step-by-step cooking process:

1. Grind the curd in a sieve and add an egg to it. If desired, it can be replaced with homemade curd mass. Using a blender, mix everything well, add more granulated sugar and a pinch of salt. Add semolina and mix everything again;
2. Dried apricots should be thoroughly washed and cut into thin slices, or a peeled apple - into cubes. Send the fruit to the curd mass and stir to distribute well;
3. Thoroughly grease the multicooker bowl with oil and sprinkle with croutons on top for breading. Lay out the prepared mass and level the surface;
4. Select the "Bake" mode and set the timer to half an hour. After the beep, check the readiness and, if necessary, continue cooking in the same mode for another 15 minutes. Serve with sour cream.

Buda cottage cheese

This dessert is traditional for Hungarian cuisine. The culinary experts of Budapest consider it to be their pride. If you do not have the opportunity to go on a trip, then prepare a curd at home. The amount of ingredients is calculated for 8-10 servings.

Cottage cheese casserolemade from such products: 205 g butter, 100 g walnuts, 10 g vanilla sugar, 350 g low-fat cottage cheese, 150 g sugar and sour cream each, 30 g semolina, 3 eggs, 300 g flour, 1 teaspoon zest, 2 apples and a pinch of seafood salt.

Step-by-step cooking process:

1. Combine flour, chopped nuts, zest and cold butter. Grind everything until crumbs form. It is recommended to grind everything with your hands;
2. Put the yolks into the mixture and knead the dough. Roll up a ball, wrap with cling film and leave in the refrigerator for half an hour. Divide into 2 parts: one should be 1/3, and the other should be 2/3. Roll out most of it into a layer and put it in a mold, forming sides. Place in an oven preheated to 180 degrees and cook for 15 minutes;
3. Grind cottage cheese in a sieve and mix it with sour cream. Add semolina, granulated sugar and diced apples. Beat the whites separately and add them to the prepared mass;
4. Continue making dessert and take out the mold with the base. Put the curd mass there. Cut the remaining dough into strips and decorate them upwards. Place in the oven for another 35 minutes.

banana curd recipe

We offer to prepare a dessert with an exotic touch. The dish turns out to be very tasty and appetizing. We are sure that both adults and children will like it.

Curd casserole: simple and tasty! Cottage cheese casserole is familiar to many from childhood. A delicious cottage cheese casserole is prepared much faster than any cake, while a delicious cottage cheese casserole is much healthier. Cooking curd casserole will greatly simplify a mixer or blender, it is much easier to prepare curd casserole with it. Curd casserole recipe there is in one form or another in various national cuisines, so the answer to the question of how to make a casserole from cottage cheese cannot be unambiguous. If you ask an Italian how to make a cottage cheese casserole, he will tell you a cassata recipe or a ricotta cottage cheese casserole recipe. A Frenchman will tell you how to make a French-style cottage cheese casserole. Caucasian - how to make Kluban curd casserole. American - how to cook a curd cheesecake casserole.

You should not be intimidated by questions, how to bake a cottage cheese casserole, how to cook a cottage cheese casserole, etc. Cooking cottage cheese casserole is perhaps the easiest way to make a delicious dessert. But it is not only the recipe for a delicious cottage cheese casserole that is important. In order for you to get an airy curd casserole, the quality of the curd is of great importance. Cottage cheese for casseroles should be natural, fresh, not too fatty, otherwise it may float.

Now about how to bake a curd casserole. Curd casserole is prepared quickly. We mix cottage cheese, eggs, sugar, flour or semolina, fruits or dried fruits, coat with sour cream on top and bake. This can be done in an oven or multicooker. In the oven, cottage cheese casserole is usually prepared in a pan. A curd casserole is also prepared in a special form. The recipe is simple but delicious. In addition to the ingredients described above, you can use some pasta and make the curd casserole more satisfying. It can be a cottage cheese casserole with pasta, a cottage cheese casserole with noodles. But if you are interested in a simple cottage cheese casserole, cottage cheese, sugar and eggs will be enough.

The cottage cheese casserole with fruits has an amazing taste: cottage cheese casserole with pear, apples, cottage cheese casserole with raspberries, cottage cheese casserole with strawberries. But even more often, cottage cheese casserole is prepared with raisins or other dried fruits, which are always in stock. Your children will like this casserole made of curd mass more than simple curd.

Lush curd casserole is prepared simply: you need to make the dough for the casserole more liquid, beat it well with a mixer, you can add a little soda or baking powder. 40 minutes in the oven and tender cottage cheese casserole is ready. If you are on a diet, you will need a diet cottage cheese casserole - the recipe for cottage cheese casserole without flour is just right for you. It is less high in calories than cottage cheese casserole with flour. The recipe for cottage cheese casserole without eggs has an even lower calorie content.

We hope you find with us a suitable recipe for making a curd casserole and you will learn how to make a curd casserole. And if you still have any questions about how to make a cottage cheese casserole, our recipe for a cottage cheese casserole with a photo (cottage cheese casserole with a photo) and user comments will give answers to them.

Cottage cheese is a product that is undoubtedly useful in all respects. But, as often happens, it can be very difficult to shove something useful into our capricious children, so we have to dodge and invent such dishes that even the biggest fussy will surely not refuse. Cheesecakes in this regard are a classic option. Cottage cheese or curd cakes are a wonderful dish that can be served as an addition to lunch, cook for breakfast, reinforce your family for an afternoon snack, or arrange a light dinner that will suit even those on a diet. The latter is especially important, since curds can be cooked not only without sugar or eggs, but even without flour!

In order for your curds not to blur in the pan, you need to cook them from low-fat cottage cheese, dry and crumbly. Sometimes it is useful to rub the cottage cheese through a sieve - more lush and delicate products are obtained from such cottage cheese. Passing cottage cheese through a meat grinder is undesirable. Eggs can also cause the curds to become sour during frying, so do not overdo it with their number - most often one egg is enough. A large amount of sugar makes the curds burn, so it is better to cook them not too sweet and serve with honey, jam or sprinkle with powdered sugar. Before frying, it is better to roll the curds in flour or semolina. You can add raisins, dried apricots, sliced ​​apples, poppy seeds to curds, and shredded cabbage or mashed potatoes to unsweetened curds. All of these foods add flavor and health to this simple and healthy meal. Cottage cheese can not only be fried in a pan, but also baked in the oven on a baking sheet or in a mold, or steamed.

the site invites you to cook curds according to one of several recipes.

Ingredients:
400 g 9% cottage cheese,
4 tablespoons Sahara,
4 tablespoons fat sour cream,
1-2 eggs
4 tablespoons (with a slide) flour,
1 tsp soda,
a pinch of salt.

Preparation:
Rub the cottage cheese through a sieve and combine with sour cream, sugar and salt. Mix the beaten eggs into the curd mass, then add the flour mixed with baking soda. Form a meatball from the resulting soft dough, roll in flour and put on a hot frying pan with vegetable oil. Fry over medium heat until golden brown under the lid, then gently turn over and also bring the curds under the lid until cooked.

Ingredients:
400 g of cottage cheese,
2 tbsp semolina,
100 g flour
3 eggs,
3-4 tablespoons Sahara,
¼ tsp soda,
a pinch of salt.

Preparation:
Whip the grated cottage cheese, eggs, sugar and salt with a mixer, add flour with soda and semolina. This will make a thick, sticky dough. Spoon the dough into a hot skillet with a tablespoon and fry like regular pancakes until golden brown under the lid.

Ingredients:
400 g millet porridge,
200-300 g of cottage cheese,
2 eggs,
3-4 tablespoons Sahara,
2 tbsp (with a slide) of starch,
2 tbsp flour,
50 g raisins.

Preparation:
Beat eggs with sugar, combine with cottage cheese and millet porridge. Add flour and starch mixed with baking soda, raisins and stir. In a frying pan with a lot of vegetable oil, fry the resulting dough, like ordinary pancakes, on both sides until browning.

Chocolate curds

Ingredients:
300 g of cottage cheese,
5 yolks,
2 squirrels,
2 tbsp Sahara,
2 tbsp cocoa powder
vanilla to taste.

Preparation:
Beat egg whites and yolks with sugar, add cottage cheese, grated through a sieve, a pinch of salt and vanilla. Stir well until smooth. Divide the dough into 2 unequal portions and place most in silicone muffin tins. Add cocoa powder to the rest, mix and place on top of the light curd mass in molds. Put to bake in an oven heated to 180 ° C for 20-30 minutes.

Cottage cheese with pistachios

Ingredients:
600 g fat cottage cheese,
1 egg,
4-5 tbsp Sahara,
2-3 tbsp peeled pistachios,
3-4 tablespoons flour,
a pinch of salt.

Preparation:
Beat the egg with sugar and salt, mix with the curd, rubbed through a sieve, and add the rest of the ingredients. Knead the dough. Form small cakes, roll in flour, shake off excess flour and fry in hot vegetable oil on both sides until tender.

Cottage cheese with apples

Ingredients:
200 g of cottage cheese,
2 apples,
2 eggs,
50 g sugar
1 stack. flour,
1 tsp baking powder.

Preparation:
Grate the peeled apples with a coarse grater. Combine cottage cheese with eggs and sugar, add apples, mix and add flour mixed with baking powder. You will get a thick dough. In a hot frying pan with vegetable oil, put the dough with a tablespoon and fry on both sides until golden brown.

Cottage cheese with carrots and apples

Ingredients:
400 g of cottage cheese,
1 carrot,
1 apple,
2 tbsp flour,
1-2 tbsp Sahara,
a pinch of salt,
cinnamon to taste.

Preparation:
Grate the carrots and apple on a fine grater, combine with cottage cheese, egg, sugar and salt. Add cinnamon to taste and stir until smooth. Form small cakes, roll in flour and sauté in vegetable oil.

Cottage cheese with pumpkin and carrots

Ingredients:
200 g of cottage cheese,
1 carrot,
50-100 g pumpkin,
1 egg,
1 tbsp flour,
2 tsp semolina,
sugar, salt - to taste.

Preparation:
Grate carrots and pumpkin on a fine grater or chop with a blender. Combine all the curd ingredients, knead the dough and shape into small cakes. Dip them in flour or semolina and fry in hot vegetable oil until tender.

Ingredients:
500 g dry cottage cheese,
300 g pumpkin
2 eggs,
5-6 tbsp (with a slide) flour,
3-4 tablespoons Sahara,
1 bag of vanilla sugar
a pinch of salt.

Preparation:
Mash cottage cheese with a fork or rub through a sieve, grate the pumpkin on a coarse grater and squeeze the juice. Combine all the ingredients, stir and add more flour if the dough is too runny. Using a tablespoon, spread the dough into a hot skillet with vegetable oil and fry under the lid until golden brown. Turn gently and cook until tender.

Boiled cottage cheese with pumpkin

Ingredients:
250 g fat-free cottage cheese,
150 g pumpkin
100-150 g flour
2 eggs,
1-2 tbsp Sahara,
a pinch of salt.

Preparation:
Grate the pumpkin on a fine grater and squeeze the juice lightly. Combine with cottage cheese, eggs, flour, salt and sugar and knead into a not too thick dough. Using two teaspoons, put the dough in boiling salted water and cook until tender - the curds should float to the surface. Serve with sour cream.

Cottage cheese with oatmeal

Ingredients:
400 g of cottage cheese,
150 g oatmeal
2 tbsp flour,
½ stack. Sahara,
2 tsp baking powder,
salt.

Preparation:
Fry the oatmeal in a dry frying pan, stirring constantly. Separately mix cottage cheese, eggs, sugar, and flour with baking powder. Mix the cooled flakes into the curd mixture and let stand for 30 minutes. When the mass thickens, put it in small portions in a hot frying pan with vegetable oil and fry, covered with a lid, over medium heat until browning.

Cottage cheese with apples and raisins

Ingredients:
1 kg of cottage cheese,
200 g raisins
2 large apples,
200 g flour
200 g of sugar (the amount can be reduced),
4 eggs,
1 bag of vanilla sugar.

Preparation:
Mash cottage cheese with sugar and vanilla, add eggs and stir. Stir in flour mixed with baking powder. Cut the apples into small cubes, steam the raisins and dry. Add apples and raisins to the dough and stir until smooth. Form small cakes and fry in hot vegetable oil until browned.

Ingredients:
500 g of cottage cheese,
2 eggs,
250 g flour
3-4 tablespoons Sahara,
1 banana
1 tsp baking powder,
½ tsp baking soda,
a pinch of salt,
breadcrumbs - for rolling.

Preparation:
Mash cottage cheese and mix with eggs, sugar and salt. Add flour, baking powder and baking soda and knead the dough. Cut the banana into slices. Form the curds, place a banana circle each inside and roll in breadcrumbs. Fry in hot vegetable oil on both sides.

Cottage cheese with banana

Ingredients:
500 g of cottage cheese,
1 egg,
2 bananas
120 g flour
100 g sugar
1 tsp baking powder,
vanilla to taste.

Preparation:
Rub the cottage cheese through a sieve, combine with eggs, sugar and flour mixed with baking powder. Cut the peeled bananas into small cubes and stir into the dough. Form the curds, roll in flour and fry in vegetable oil until golden brown.

Stewed curds

Ingredients:
500 g of cottage cheese,
3 tbsp (with a slide) semolina,
1 egg,
2-3 tbsp Sahara,
1 tsp baking powder,
vanillin, salt - to taste.
For the sauce:
½ stack. raisins or cinnamon (dried cherries),
200 ml cream
100 ml of milk
sugar, vanillin - to taste.

Preparation:
Combine cottage cheese with semolina and leave for at least an hour (preferably overnight, in the refrigerator). Add eggs, sugar, salt and baking powder to the curd mass. Form the curds on a floured table. Fry in vegetable oil until golden brown. Put the curds in the skillet, sprinkle with raisins, put the curd layer again and sprinkle with raisins too. Pour in the sauce, bring to a boil, reduce heat to low and simmer, covered, for 10-15 minutes.

Steamed cottage cheese

Ingredients:
400 g of cottage cheese,
8 tbsp flour,
2 eggs,
6-8 tbsp Sahara,
vanillin or cinnamon to taste.

Preparation:
Combine all the ingredients and stir until you get a homogeneous, fairly dense dough that does not fall apart in your hand. Roll into small balls the size of a walnut from the dough and place them in the basket of the steamer at some distance from each other. Steam the curds for 25-30 minutes.

Ingredients:
1 kg of cottage cheese,
4 eggs,
300-350 g flour,
½ stack. Sahara,
2 tsp baking powder,
1 tsp soda,
a pinch of salt,
vanilla to taste.

Preparation:
Rub the cottage cheese through a sieve, mix with eggs, sugar and salt. Add flour, baking soda and baking powder and knead to a firm dough. Form thick cakes, place them on a baking sheet lined with baking paper, at some distance from each other, as they increase in size when baking. Place the baking sheet in an oven preheated to 180-200 ° C for 30 minutes.

Egg-free curds

Ingredients:
700 g fat cottage cheese,
2-3 tbsp Sahara,
2-3 tbsp flour,
a pinch of salt.

Preparation:
Mash cottage cheese with a fork or rub through a sieve. Add salt, sugar and flour. You should not put a lot of sugar, as the cottage cheese may flow, you will have to add more flour, and the cottage cheese will be hard because of this. Stir well, roll on a floured table into a sausage and cut into slices. Form the cakes, roll in flour and place in a preheated frying pan with vegetable oil. Reduce heat and cover skillet with lid. Turn the curds fried until golden brown and fry them under the lid until tender. If the curds are unsweetened, serve them with honey or sour cream, whipped with sugar.

Flourless curds

Ingredients:
500 g dry cottage cheese,
3-4 eggs,
2 tbsp Sahara,
a pinch of salt.

Preparation:
Beat the cooled eggs with salt in a thick foam, add sugar and beat again. Rub the cottage cheese through a sieve and combine with the egg mass. You will end up with a fairly liquid mass. If the dough is too thin, add a little starch. Fry the curds like regular pancakes in a frying pan with vegetable oil.

Sweet curd cheese curds

Ingredients:
500 g of finished curd mass (with or without filler),
2 eggs,
3-5 tbsp Sahara,
120-150 g flour
a pinch of salt, vanillin to taste.

Preparation:
Combine all ingredients and knead to a homogeneous dough. Using a tablespoon, separate a piece of dough, dip in flour and shape into a flat cake. Fry the curds in a pan with vegetable or ghee under the lid until tender. If the curd mass is sweet enough, you do not need to add sugar to the dough.

Potato curds

Ingredients:
500 g of cottage cheese,
500 g potatoes
½ stack. flour,
2-3 eggs,
150 g grated cheese
salt to taste.

Preparation:
Boil the potatoes, cool slightly and rub through a sieve. Rub the cottage cheese through a sieve and mix with potatoes, flour, salt and eggs. Cut the resulting dough into meatballs, roll in flour and slightly flatten. Put the resulting curds on a baking sheet and place in the oven, preheated to 180-200 ° C, for 5-10 minutes. Serve with sour cream.

Turkish cottage cheese

Ingredients:
200 g of cottage cheese,
200 g flour
2 tbsp butter,
1 egg,
1 sachet of baking powder.
For syrup:
2 tbsp Sahara,
2 tbsp water,
1 lemon (juice).

Preparation:
Mix cottage cheese with egg, butter and flour mixed with baking powder and knead the dough. Make small cakes from the dough and bake on a baking sheet in a hot (180 ° C) oven for 20 minutes. Meanwhile, make a syrup with water, sugar and lemon juice, heat over medium heat and let cool. Transfer the finished curds to a deep plate and pour over the syrup.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina