Serves 4
400 g grilled or smoked chicken meat
400 g vegetables (cauliflower, carrots, zucchini)
2 dl water
½ tsp salt
Sauce:
3 tbsp butter
2 tbsp flour
2½ dl milk
3 dl grated cheese
¼ tsp black pepper
½ tsp salt
Peel and chop the vegetables, place the carrots and cauliflower in the salted water and boil for 3-4 minutes until semi-soft. Strain. Grease the casserole with butter. Place the chopped zucchini and boiled vegetables in the bottom of the casserole. Chop the chicken and place it on the vegetables.
Prepare the topping: In a pot, melt the butter, add flour and brown. Add hot milk while constantly stirring. Bring to a boil and season.
Pour the sauce into the casserole, sprinkle with grated cheese and bake at 200 degrees for 20-25 minutes.
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Ground Meat Rolls Filled with Cottage Cheese and Cheese
8 servings
1 kg ground meat
4 dl unflavoured yogurt
2 dl breadcrumbs
2 eggs
1 onion
1-2 cloves of garlic
½ tsp black pepper
1 tsp salt
Filling:
250 g cottage cheese
100 g grated cheese
½ tsp fine salt
½ dl chopped parsley
Topping:
100 g grated cheese
1 dl breadcrumbs
Mix the ground meat with yogurt, breadcrumbs, slightly beaten eggs, chopped onions, crushed garlic, and seasonings. Mix the filling ingredients.
Form 8 patties from the ground meat mixture, place the filling in the centre of each patty, roll the patty, and form it into an egg-shape. Cover with breadcrumbs, place on an oven pan, sprinkle with grated cheese.
Bake at 200 degrees for 25 minutes.
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Tags: cheese, cottage cheese, yogurt
Cheese Soup
Serves 4
200 g cheese
1 l water
2 tbsp flour
50 g butter
1 egg yolk
2 dl sour cream
1 tsp salt
¼ tsp pepper
2-3 slices of white bread
In a pot, melt the butter; add flour and brown. Add water, salt, and pepper. Mix the egg yolk with the sour cream and add to hot soup while stirring. Grate the cheese, sprinkle on the bottom of each soup plate, and ladle out the hot soup.
Toast the breadcrumbs on a dry pan, sprinkle on the soup.
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Tags: butter, cheese, sour cream
Creamy Salmon Soup
Serves 4
1 l water
2 fish bouillon cubes
2 onions
6-7 potatoes
200 g leeks
6 dl 35% sweet cream
500 g salmon fillets
1 tsp lemon pepper
½ tsp salt
1 dl chopped dill
Bring the water to a boil. Add the fish bouillon cubes, onions cut into rings and sliced leeks and potatoes. Simmer for 5 minutes. Add the cubed salmon fillet and sweet cream. Simmer for 10 minutes over low heat, season.
Sprinkle with chopped dill when serving.
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Tags: whipping cream
Chilled Sour Milk Soup
Serves 4
1 l sour milk
200 g cucumbers
3 boiled potatoes
3 boiled eggs
½ of a leek
2 boiled beets
½ dl chopped dill
¼ dl chopped parsley
2 cloves of garlic
¼ dl chopped green onion
1½ tsp fine salt
1 tsp herb salt
1 tsp lemon pepper
Chop the peeled beets, cucumbers, potatoes, and eggs. Cut the leek into rings. Mix the sour milk with the seasonings and chop the greens. Mix in the chopped ingredients. Serve chilled.
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Tags: sour milk
Kefir Jelly with Smoked Chicken
8-10 servings
½ l kefir
2 dl 35 % sweet cream
200 g smoked chicken (or turkey)
1 sweet red pepper
2-3 marinated pickles
2 tbsp gelatine
6 tbsp water
½ dl chopped parsley
½ dl chopped dill
1½ tsp salt
1 tsp herb salt
½ tsp lemon pepper
Cut the smoked chicken into pieces, and chop the sweet pepper and pickles. Add chopped greens. Mix the gelatine with water, let it expand and dissolve in a double boiler. Beat the cream and mix with the kefir. Add the gelatine.
Place in the refrigerator overnight. Remove from the mould and serve.
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Tags: kefir, whipping cream
Cottage Cheese and Ham Pie
12 servings
200 g cottage cheese
1 dl sour cream
3 eggs
2 dl flour
100 g melted butter
250 g grated cheese
150 g smoked ham
½ tsp salt
Mix the melted butter, sour cream, cottage cheese, lightly beaten eggs, chopped ham, flour, salt, and grated cheese. Lift the dough into a 26-cm diameter pie pan, and sprinkle with remaining cheese.
Bake at 200 degrees for 35 minutes.
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Tags: butter, cheese, cottage cheese, sour cream
Cheese Pie
8-10 servings
Shell:
200 g butter
100 g grated cheese
1 dl 10% sweet cream
5 dl flour
2 tsp baking powder
Filling:
250 g mushrooms
2 tbsp butter
1 sweet red pepper
200 g grated cheese
2 dl 10% sweet cream
4 eggs
1½ tbsp oregano
1 tsp black pepper
1½ tsp salt
Mix the soft butter with the grated cheese, sweet cream, and flour mixed with baking powder. Mix into an even dough. Press the dough into a 26-cm diameter pie pan covered with baking paper.
Chop the mushrooms and brown for 2-3 minutes in butter. Chop the sweet pepper into cubes. Place the mushrooms, sweet pepper and grated cheeses in layers onto the dough. Mix the sweet cream, eggs, and seasoning. Pour onto the pie.
Bake in a 200-degree oven for 30-35 minutes, until the filling has coagulated.
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Tags: butter, cheese, single cream
Cheese Pate
Serves 4
200 g cheese
2-3 boiled eggs
100 g carrots
200 g sour cream
½ tsp salt
Grated nutmeg
Grate the cheese and chop the eggs. Peel and grate the carrots. Mix and season all the ingredients. Serve with toast.
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Tags: cheese, sour cream
Cottage Cheese Smoked Fish Salad
Serves 4
200 g cleaned smoked fish
350 g cottage cheese
3 boiled eggs
½ of a cucumber
100 g cherry tomatoes
Chives
Dressing:
150 g whipping cream
¼ tsp salt
¼ tsp black pepper
½ tsp sugar
Cut the smoked fish, chop the eggs, halve the cherry tomatoes, and slice the cucumber. Place the fish, eggs, cottage cheese, cucumber, and tomatoes in layers into a bowl. Sprinkle with chopped chives. Beat the cream with the seasoning. Pour on the salad.
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Tags: cottage cheese, whipping cream
