20 servings
For the dough:
6–7dl flour
2 tsp cardamom
1dl oil
2dl milk
1dl sugar
1 tsp salt
1 pack of dried yeast (12g)
For the filling:
227g tinned pineapple slices
250g cottage cheese
1dl sour cream
0.5dl sugar
2 tbsp vanilla sugar
egg for brushing
Mix cardamom and flour in a bowl. Add oil so that the dough turns into a crumbly mix. Blend milk, sugar and salt and heat to hand warm. Add yeast, pour into the flour mixture and knead into a smooth dough. Shape the dough into a bar, divide into twenty pieces and roll into balls. Place the balls on a baking tray, cover with a towel and allow to leaven for about an hour.
Drain the pineapple slices and dry with paper towel. Mix the rest of the filling ingredients. Dip the bottom of a glass in flour and press hollows in the centre of the leavened balls, prick them with a fork and brush the sides with lightly beaten eggs. Place 1–1.5 tbsp of filling on each pie. Cut the pineapple slices into smaller pieces and put a pineapple piece on each pie.
Bake in the oven at 225 ºC for 10–12 minutes. Allow to cool before serving.
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Aubergine Casserole
Serves 4
2 aubergines (approximately 750g)
250g minced beef
250g cottage cheese
2 eggs
chopped oregano
1 tsp salt
0.5 tsp black pepper
For the tomato sauce:
2 tins of (à 400 g) chopped tomatoes
1 big onion
3 garlic cloves
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
0.5dl chopped fresh basil
To prepare the sauce, heat the chopped onion and crushed garlic cloves in oil for 3–4 minutes. Add crushed tomatoes and seasonings, bring to the boil and simmer on a medium heat for 10–15 minutes. Cut the aubergines lengthwise into 1cm thick slices, place them on a baking tray covered with greaseproof paper and cook in the oven at 200 ºC for 20 minutes.
Fry the minced meat on a frying pan in oil and allow to cool a bit. Add cottage cheese, eggs and seasoning to the mixture. Place filling on each aubergine slice and roll. Cover the bottom of the baking tray with half of the tomato sauce, put in the aubergine rolls and cover with the rest of the tomato sauce.
Bake in the oven at 200 ºC for 20 minutes.
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Cottage Cheese and Vegetable Burgers
8 steaks
2 medium carrots
100g celeriac
10cm piece of leek
2 eggs
1dl milk
200g cottage cheese
2 crushed garlic cloves
0.5 tsp salt
black pepper
chopped parsley
1dl darker wheat flour
butter for frying
Grate the carrots and celeriac finely. Chop the leek. Lightly beat the eggs and blend into milk and cottage cheese. Add grated vegetables and seasoning to the mix. Add flour and mix well. Let the mixture settle for 30 minutes and then form into thin steaks.
Fry in butter on a low heat.
Watch the video:
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Herring Sandwich Cake
10 servings
For the base:
150g rye bread
50g butter
For the filling:
4 gelatine sheets
600g herring
1 small onion
0.5dl chopped dill
50g pickled gherkins
200g cottage cheese
3dl sour cream
0.25 tsp black pepper
To decorate:
3 hard-boiled eggs
herring rolls
chives
Cut the crust off the bread, crumb the soft bread and mix with melted butter. Cover the base of a 22cm spring-form baking tin with greaseproof paper, press the breadcrumbs onto the base and put the tin in the fridge. Soak gelatine sheets in cold water. Chop the onions, dill, herring and pickled gherkins finely. Add cottage cheese and sour cream. Season with pepper.
Squeeze the gelatine sheets very dry. Heat 2 tbsp cold water, melt the gelatine sheets in it and dribble it into the herring mixture, stirring constantly. Put the filling in the tin and leave it in the fridge to set overnight or at least four hours.
Decorate with quartered eggs, chives and herring rolls.
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Cottage Cheese and Plum Cake
12 servings
200 g butter
3½ dl flour
100 g chopped almonds
2 dl sugar
600 g plums or 1 can of plum compote
2 eggs
1 pack of vanilla pudding mix
1 lemon
2 tsp vanilla sugar
350 g cottage cheese
200 g cottage cheese paste
Crush the cold butter, flour, and sugar. Mix in the chopped almonds. Beat the eggs; mix with the cottage cheese and cottage cheese paste. Mix in the vanilla pudding mix, lemon juice and grated rind, as well as the vanilla sugar.
Press ¾ of the dough onto the bottom and sides of a 24-cm diameter pie pan. Pour the cottage cheese mixture onto the dough, covered with halved plums. Sprinkle on the remaining dough.
Bake at 180 degrees for 50-60 minutes.
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Hot Cottage Cheese and Apple Cake
12 servings
500 g cottage cheese
½dl chopped almonds
3 eggs
1 dl sugar
1 dl flour
2 dl milk
3 large grated apples
Beat the eggs with the sugar. Mix in the cottage cheese, milk, flour, almonds, and grated apples. Pour into a 26-cm diameter cake pan greased with butter.
Bake at 175 degrees for one hour.
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Hot Cottage Cheese Cake
Serves 8-10
4 apples or 6-7 apricots
3 eggs
½ dl sugar
300 g cottage cheese
½ dl flour
½ dl farina
1 dl milk
1 dl raisins
1 tbsp butter
Place the chopped apples or apricots on the bottom of a casserole greased with butter. Beat the eggs with the sugar, mix in the cottage cheese, milk, flour, and farina. Pour on the apples. Sprinkle with raisins.
Bake at 180 degrees for 45 minutes.
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Cottage Cheese and Cookie Cake
16 servings
3 packs of cookies (180 g each)
200 g butter
500 g cottage cheese
300 g marmalade
1 dl sugar
1 dl milk
1 lemon
Beat the butter with the sugar. Mix in the cottage cheese, milk, lemon juice, and grated rind. Crush the cookies, chop the marmalade, and mix with the cottage cheese mass. Put the mixture in a mould lined with film and leave to set in the cold overnight.
Invert the mould to remove and decorate.
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Pasha
12 servings
200 g butter
4 dl sour cream
5 eggs
1 kg cottage cheese
4 dl sugar
1 tbsp vanilla sugar
2 dl raisins
1 dl chopped almonds or nuts
1-1½ dl chopped dried fruit (apricots,
pineapples, papayas, etc.)
1 lemon rind and juice
In a pot, melt the butter. Add the cottage cheese, sour cream and lightly beaten eggs. Bring the mixture to a boil, stirring constantly. Remove the pot from the stove, and add the sugar, vanilla sugar, grated lemon rind and lemon juice, almonds, raisins, and dried fruits. Mix thoroughly.
Pour into the pasha mould or onto to a sieve covered with cheesecloth. Let it congeal for at least 24 hours.
Remove from the mould and decorate.
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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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