I had homemade cottage cheese (I bought it from grandmothers in the market) fresh, fatty and not at all sour. In cutlets, cottage cheese and zucchini, which I also decided to add, were not felt at all, but they turned out to be surprisingly juicy. And now, as for minced meat. meat cutlets with cottage cheese can be cooked from any kind of minced meat. Are very popular chicken cutlets with cottage cheese and fish.

Do you know why these particular varieties of cutlets, and not pork or beef. The fact is that chicken or, due to the low fat content in minced meat, often turn out to be dry, and with cottage cheese, especially fatty, this small minus can be easily corrected. In this recipe for cooking meatballs with cottage cheese, I used minced pork.

Ingredients:

• Minced pork - 500 gr.,
• Onion - 1 pc.,
• Zucchini - 100 gr.,
• Cottage cheese - 100 gr.,
• Parsley - a couple of branches,
• Egg - 1 pc.,
• Salt,
• Ground black pepper,
• Sunflower oil.

Meat cutlets with cottage cheese - recipe

Put the mince into a bowl.

Add finely chopped parsley to the curd.

Wash the zucchini. Remove the skin from it. Grate on a fine grater.

Chop the onion into small cubes.

Add cottage cheese, chopped onion and zucchini to a bowl with minced meat.

Beat in an egg.

Add ground black pepper and salt to taste. If desired, minced garlic can also be added to the minced meat.

Knead the cutlet mass thoroughly with your hands.

Roll up with water-dampened hands. Put them on the hot skillet.

Fry until golden brown on each side.

Minced meat patties with cottage cheese Received with a beautiful golden crust. Serve them with the main side dish until they have cooled. These can be cooked in the oven. To prepare them, cover a baking sheet with parchment. Lubricate with any vegetable oil.

Lay out the finished cutlets in rows. Bake them at 180C for 30-35 minutes. Such cutlets with cottage cheese in the oven are less fatty and high-calorie than those that were cooked in oil in a pan. Good appetite. Next time I will definitely try to cook chicken cutlets with cottage cheese.

Meat cutlets with cottage cheese. A photo

Cottage cheese cutlets

Ingredients:

500 g cottage cheese, 5 potatoes, 170 g wheat flour, 2 eggs, 40 g vegetable oil.

Cooking method:

Peel potatoes, wash, boil, pass through a meat grinder along with cottage cheese. Beat the resulting mixture well, add eggs, 150 g of flour and mix thoroughly.

Form cutlets from the curd-potato mass, bread them in the remaining flour and fry in vegetable oil.

When serving, the dish can be poured with sour cream.

Cutlets from zucchini and cottage cheese

Ingredients:

1 kg of zucchini, 200 g of cottage cheese, 2 eggs, 40 g of wheat flour, 30 g of parsley, 200 ml of vegetable oil, salt to taste.

Cooking method:

Wash the zucchini, peel, remove the seeds, finely chop, salt and leave for 5-10 minutes. Then squeeze, add eggs, flour, mashed cottage cheese and finely chopped parsley, mix everything thoroughly.

Gather the mass in a tablespoon, dip in heated vegetable oil and fry on both sides until golden brown.

You can serve with sour milk mixed with crushed garlic, finely chopped parsley and salt.

Meatballs from cottage cheese and fish

Ingredients:

500 g dry unleavened cottage cheese, 500 g cod, 100 g wheat bread, 170 ml milk, 1 onion, 125 ml vegetable oil, 50 g breadcrumbs, pepper and salt to taste.

Cooking method:

Cut the fish into fillets without skin and bones, cut into pieces. Peel the onion, wash, cut into half rings and fry in a small amount of vegetable oil. Soak bread in milk. Pass cottage cheese, fish, bread and onions through a meat grinder. Salt the resulting mixture, pepper and mix thoroughly. Form meatballs from the curd-fish mass, bread them in breadcrumbs, fry on both sides in vegetable oil and bring to readiness in the oven.

You can serve with a vegetable side dish.

Curd zrazy with raisins

Ingredients:

500 g cottage cheese, 60 g wheat flour, 1 egg, 45 g sugar, 250 g raisins, 50 g breadcrumbs, 35 g butter, 125 g sour cream.

Cooking method:

Rub cottage cheese through a sieve, add flour, sugar, eggs and mix well. Sort the raisins, wash, pour boiling water over and soak for 30 minutes.

Cut the curd mass into cakes, put raisins in the middle of which, pinch the edges of the cakes. Bread products in breadcrumbs and fry in a pan in melted butter.

Serve with sour cream.

Curd fritters with onions

Ingredients:

500 g cottage cheese, 2 egg yolks, 1 protein, 1 onion, 20 g sugar, 250 g wheat flour, 170 g sour cream, 30 ml vegetable oil, 125 g butter, salt to taste.

Cooking method:

Cottage cheese wipe or pass through a meat grinder, grind with sugar and egg yolks. Peel the onion, wash, cut into half rings and fry in vegetable oil. Add onion, flour, whipped protein, salt to the curd mass, mix everything thoroughly.

Spoon the mixture into a hot frying pan with melted butter and fry until golden brown.

Serve with sour cream and sugar.

Curd and beetroot fritters

Ingredients:

500 g cottage cheese, 1–2 beets, 1–2 apples, 250 g flour, 250 ml milk, 2 eggs, 20 g sugar, 40 g butter, 70 ml vegetable oil, 250 g sour cream, salt to taste.

Cooking method:

Rub cottage cheese through a sieve. Wash the apples, peel, remove the core, then cut into thin slices. Wash the beets, boil, peel and grate on a fine grater. Then mix with flour, apples, cottage cheese, milk, eggs, sugar and salt.

Fry the pancakes in a hot frying pan in vegetable oil. Pour the finished pancakes with melted butter, serve sour cream separately.

Vermicelli pancakes with cottage cheese

Ingredients:

500 g cottage cheese, 100 g vermicelli, 40 g sugar, 4 eggs, 75 g butter, salt to taste.

Cooking method:

Grind cottage cheese with a wooden spoon. Boil the vermicelli, put in a colander, let the water drain and cool. Mix boiled vermicelli with cottage cheese, sugar, salt and egg yolks. Beat the whites and, stirring, gently fold into the curd mixture.

Melt the butter in a frying pan. Spread the resulting mass into boiling oil with a tablespoon and fry the pancakes on both sides until a golden crust forms.

Serve hot with melted butter.

Curd sticks

Ingredients:

500 g cottage cheese, 500 g butter, 800 g wheat flour, 80 g powdered sugar, 160 g ghee, cinnamon to taste.

Cooking method:

Squeeze out the cottage cheese, add softened butter, flour and knead the dough. Ready dough leave in a cold place for 2-3 hours, then roll it out in a thick layer, cut into four-sided sticks 10 cm long and fry in melted butter.

When serving, sprinkle the sticks with powdered sugar mixed with cinnamon.

Curds with figs and nuts

Ingredients:

500 g cottage cheese, 125 g wheat flour, 4 eggs, 60 g sugar, 120 g figs, 200 g walnuts, 60 g butter, 170 g sour cream, salt to taste.

Cooking method:

Pass the cottage cheese through a meat grinder, sift the flour, soak the figs for 30 minutes in hot water, then finely chop. Fry the walnut kernels without oil and chop finely. Cottage cheese combine with half the flour, egg yolks, figs and nuts, salt and mix thoroughly.

Divide the prepared mass into equal parts, give them a rounded shape and roll in the remaining flour. Fry the cottage cheese on both sides in butter until golden brown, then place them in the oven for 5-7 minutes.

Serve hot with sour cream.

Cottage cheese casserole with vegetables and fruits

Ingredients:

500 g cottage cheese, 7–8 apples, 250 g raisins, 200 g figs, 10 eggs, 150 g butter, 125 g sugar, 600 g semolina, 3–4 carrots, 250 g spinach, 15 ml vegetable oil, 300 g sour cream.

Cooking method:

Peel the carrots, wash them, cut into thin strips and simmer until tender in butter with a little water. Wash the spinach, dry it, cut into thin strips, add to the carrots, simmer for 5 minutes. Peel the apples, remove the core, cut into small cubes. Soak figs for 30 minutes in hot water, then finely chop. Combine apples and figs with vegetables and half the norm of eggs, mix everything thoroughly. Rub cottage cheese, mix with semolina, sugar, remaining eggs and washed raisins. In a greased form, put the curd mixture and fruit and vegetable mass in 4 layers. Smooth the top, sprinkle with vegetable oil.

Serve the finished casserole with sour cream.

Cottage cheese cake with rice

Ingredients:

500 g of cottage cheese, 200 g of rice, 250 g of walnuts, 60 g of ground wheat crackers, 170 ml of cream, 1 lemon, 3 eggs, 170 ml of tomato sauce, 10 g of butter, ground red pepper and salt to taste.

Cooking method:

Boil rice, mix with cottage cheese, chopped nuts, ground breadcrumbs and cream. Squeeze the juice from the lemon, add it to the curd mass along with eggs, salt and pepper, mix everything thoroughly.

Put the resulting mixture on a frying pan greased with butter, level and bake in the oven.

When serving, cut the cake into several pieces and pour over with tomato sauce.

Cottage cheese roll with egg

Ingredients:

500 g cottage cheese, 7 eggs, 125 ml milk, 170 g wheat flour, 600 g sugar, 35 g butter, 125 g raisins, lingonberry jam and salt to taste.

Cooking method:

Rub cottage cheese through a sieve, mix with sugar and raisins. Mix flour, milk, egg yolks and salt thoroughly, combine with whipped proteins. Pour the mass into a greased pan and bake in the oven. Put the minced curd on the finished omelette, then roll the omelette in the form of a roll and warm it up in the oven.

Pour when serving lingonberry jam.

Cabbage rolls with cottage cheese

Ingredients:

500 g cottage cheese, 900 g cabbage, 6 eggs, 100 g fat, 250 g sour cream, 30 g butter, salt to taste.

Cooking method:

Rub cottage cheese through a sieve. Boil the eggs hard-boiled, chop the milk and mix with cottage cheese. Wash the cabbage, peel, remove the stalk and cook in boiling salted water for 10 minutes. Then remove the cabbage from the water, disassemble into leaves, cutting off the petioles to the thickness of the sheet.

On the cabbage leaves lay out the prepared curd mince, shape the cabbage rolls and fry in a pan in melted fat. Then put the stuffed cabbage on a baking sheet, pour sour cream and bake.

Drizzle with melted butter when serving.

Eggplants stuffed with cheese and cottage cheese

Ingredients:

700 g large eggplants, 500 g cottage cheese, 500 g cheese, 50 g butter, salt to taste.

Cooking method:

Wash eggplant, cut lengthwise into halves, salt, leave for 30 minutes. Then drain the released juice, bake the eggplants in the oven until half cooked, and then remove the core from the halves. Grate cottage cheese, mix with cheese, stuff eggplants with this mixture. Put the prepared eggplant halves in a greased form and bake in the oven.

Dolma with cottage cheese and cheese

Ingredients:

300 g grape leaves, 500 g cottage cheese, 100 g cheese, 50 g parsley, 50 g dill, 1 egg, 40 g butter, 5 g sugar, 1 lemon, 1 onion, 30 ml vegetable oil, 350 g sour cream.

Cooking method:

Wash the grape leaves, pour boiling water over them, cut the petioles. Wash the dill and parsley, finely chop. Peel the onion, wash, cut into half rings and fry in vegetable oil. Grate cottage cheese, mix with cheese, egg, herbs and onions. For each grape leaf Put the minced curd in a slide, roll the leaves into an envelope and simmer until tender with a little water, butter and sugar. Bake cabbage rolls in the oven until golden brown.

Serve with sour cream.

Dessert

Curd

Ingredients:

600 g of cottage cheese, 40 g of butter, 60 g of sugar, 50 g of cream or sour cream, 100 g of raisins, 50 g of candied fruits, vanillin on the tip of a knife, salt to taste.

Cooking method:

Rub cottage cheese through a sieve or pass through a meat grinder, mix with cream or sour cream, add sugar, salt and butter, mix everything thoroughly. Add vanillin, candied fruits and raisins to the finished curd mass.

Gauze boil, squeeze. Wet gauze, folded in half, lay out a wooden collapsible form. Put the prepared curd mass into the mold and place it under the press. To drain the liquid, put the mass in a cold place for a day.

Curd mass with honey

Ingredients:

400 g cottage cheese, 60 g sugar, 200 g honey, 4 egg yolks, 80 g butter, 100 g cream or sour cream.

Cooking method:

Rub the cottage cheese through a sieve or pass through a meat grinder.

Grind the yolks with sugar and honey, add softened butter, beat until fluffy. Mix cottage cheese with the resulting mass, mix thoroughly.

Serve with whipped cream or sour cream.

Curd soufflé with cherry jam

Ingredients:

500 g cottage cheese, 40 g butter, 2 eggs, 40 g semolina, 40–60 g sugar, 40 g flour, 100 g cherry jam.

Cooking method:

IN semolina with constant stirring, pour in 150 ml of water, put on low heat and cook until tender. Grind egg yolks with sugar. semolina porridge mix with grated cottage cheese and egg yolks, add half of the pre-melted butter, mix thoroughly. Then carefully fold in the beaten egg whites and mix. Grease the molds with the remaining butter, sprinkle with flour, put the curd mass in them. Soufflé can be steamed or baked in the oven.

When serving, drizzle with cherry jam.

Curd soufflé with carrots

Ingredients:

500 g cottage cheese, 4 carrots, 5 eggs, 30 g butter, 170 g semolina, 300 g sour cream, 250 g powdered sugar.

Cooking method:

Peel, wash and steam the carrots. boiled carrots rub together with cottage cheese, add egg yolks, powdered sugar and semolina, mix the mass thoroughly, then add whipped whites. Put the prepared mixture into a mold greased with butter, place on water bath from hot water close the lid and steam until tender.

Let the soufflé cool slightly, put on a plate and cut into several pieces.

Cottage cheese soufflé with cookies

Ingredients:

500 g cottage cheese, 80 g cookies, 60 g sugar, 2 eggs, 80 ml milk, 40 g butter, 170 g sour cream.

Cooking method:

Rub cottage cheese through a sieve. Grind cookies, mix with sugar, pour milk and let stand for 5-10 minutes.

Combine the grated cottage cheese with cookies, yolks and melted butter, mix well, then add whipped proteins.

Put the mixture into a greased mold, smooth the surface and bring to readiness for a couple.

Drizzle with sour cream when serving.

Soufflé with dried apricots and nuts

Ingredients:

500 g cottage cheese, 40 g semolina, 3 eggs, 60 g sugar, 125 ml milk, 250 g dried apricots, 250 g walnuts, 50 g butter, 170 g sour cream.

Cooking method:

Rub cottage cheese through a sieve. Pour 150 ml of water into semolina with constant stirring, put on low heat and cook until tender. Combine cottage cheese with semolina, add yolks, sugar, butter, grind well and add beaten egg whites. Finely chop the nuts, sort the dried apricots, wash and finely chop.

Combine the curd mass with crushed nuts and dried apricots, mix everything thoroughly, put it in a greased form and bake.

Drizzle with sour cream when serving.

Apple soufflé with cottage cheese

Ingredients:

1 kg of apples, 500 g of cottage cheese, 3 eggs, 1 lemon, 250 g of sugar, 350 g of walnuts, 40 g of semolina, 50 g of butter, 500 ml of fruit syrup, 40 g of ground wheat crackers.

Cooking method:

Cut the zest from the lemon, squeeze out the juice. Wash the apples, remove the core, cut into small pieces and drizzle lemon juice. Grate cottage cheese, add yolks, sugar, lemon zest, crushed walnuts and semolina, mix everything, then add whipped proteins.

Pour the mixture into a form previously greased with butter and sprinkled with breadcrumbs and bake in the oven at a temperature of 180-200 ° C.

When serving, drizzle with fruit syrup.

Apples stuffed with cottage cheese and raisins

Ingredients:

150 g cottage cheese, 8 apples, 100 g raisins, 40 g butter, 40–60 g sugar, 20 g semolina, 5 egg yolks, 250 g sour cream, 20 g powdered sugar.

Cooking method:

Wash the apples, cut off the top. Carefully remove the core and part of the pulp. Finely chop the extracted pulp.

Rub the cottage cheese through a sieve or pass through a meat grinder. Wash and dry the raisins. Mix cottage cheese with apple pulp, raisins, sugar, semolina, egg yolks and melted butter, mix everything thoroughly. Stuff apples with curd mass, put on a baking sheet and bake in the oven. When serving, drizzle with sour cream and sprinkle with powdered sugar.

cottage cheese pudding

Ingredients:

500 g cottage cheese, 60 g butter, 50 g breadcrumbs, 375 g semolina, 4 eggs, 50 ml liquid fruit syrup, salt to taste.

Cooking method:

Rub cottage cheese, add butter, semolina, whipped proteins, salt and syrup, mix everything thoroughly. Put the prepared mixture on a napkin greased and sprinkled with breadcrumbs, then fold the napkin into a loaf and tie around the edges. Dip a napkin with curd mass into boiling salted water and cook for 30 minutes.

Pudding for a couple

Ingredients:

500 g cottage cheese, 375 g semolina, 60 g sugar, 2 eggs, 60 g raisins, 15 g butter, 50 g breadcrumbs, vanillin on the tip of a knife.

Cooking method:

Rub the cottage cheese through a sieve or pass through a meat grinder. Rinse raisins, dry. Dissolve vanillin in 30 ml of hot water. Grind egg yolks with sugar. Whisk the whites.

Add the egg-sugar mixture, vanillin and raisins to the mashed cottage cheese, mix, then add the egg whites. Put the mass into a greased and sprinkled with breadcrumbs form, cook in a water bath for 20-30 minutes.

Pudding can be served with jam, sour cream or sweet sauce.

Cottage cheese pudding with dried apricots and carrots

Ingredients:

500 g low-fat cottage cheese, 3 carrots, 100 g dried apricots, 125 g sugar, 3 eggs, 170 g sour cream, 50 g semolina, 25 g butter.

Cooking method:

Peel the carrots, wash, boil and cool. Rub cottage cheese and carrots through a sieve or pass through a meat grinder. Rinse dried apricots, finely chop, combine with curd-carrot mass, add semolina, egg yolks and sugar, mix everything, then carefully introduce whipped proteins. Put the resulting mass into a mold, greased with oil, and cook until tender in a water bath.

Serve with sour cream.

Candied cottage cheese pudding

Ingredients:

500 g cottage cheese, 4 eggs, 125 g sugar, 375 g semolina, 100 g candied fruit, 80 g raisins, orange peel, 60 g butter, 50 g breadcrumbs, salt to taste.

Cooking method:

Rub the cottage cheese through a sieve, add egg yolks, sugar, zest, semolina and melted butter, mix everything thoroughly and beat.

Add washed raisins, candied fruits and beaten egg whites to the curd mass. Put the resulting mixture into a greased and sprinkled with breadcrumbs form, then bake in the oven.

Serve with fruit syrup or jam.

Raspberry and cottage cheese dessert

Ingredients:

500 g raspberries, 500 g cottage cheese, 50 g coconut flakes, 100 g sugar, vanillin on the tip of a knife.

Cooking method:

Pass cottage cheese through a meat grinder, mix with sugar and vanilla, grind thoroughly. Sort raspberries, wash and dry. Using a pastry syringe, put the curd mass into bowls, decorate with raspberries on top.

Sprinkle with coconut when serving.

Babka with cottage cheese

Ingredients:

500 g of cottage cheese, 300 g of stale wheat bread, 80 g of raisins, 125 ml of milk, 40 g of crackers, 60 g of sugar, 2 eggs, 40 g of butter or margarine.

Cooking method:

Bread cut into slices. Pass cottage cheese through a meat grinder or wipe through a sieve, add sugar, 1 egg and washed raisins. Mix the milk with the remaining egg, dip one side of the slices of bread in this mixture.

Put the bread in one layer with the moistened side in a frying pan, greased with butter or margarine and sprinkled with breadcrumbs, put the curd mixture on it. Place another layer of bread slices on top of the curd mixture, moistened side up. Bake in the oven until done.

Baked cottage cheese grandmother

Ingredients:

500 g of cottage cheese, 4 eggs, 40 g of sugar, 170 g of raisins, 25 g of butter, 40 g of ground wheat crackers, vanilla on the tip of a knife, salt to taste.

Cooking method:

Pass cottage cheese through a meat grinder. Grind the yolks with sugar and vanilla. Combine cottage cheese with egg mixture, washed raisins and salt, mix everything thoroughly. Gently fold in the beaten egg whites into the mixture.

Put the curd mass in a mold, greased with butter and sprinkled with breadcrumbs, bake in the oven.

Babka from cottage cheese with almonds

Ingredients:

500 g cottage cheese, 60 g butter, 170 g sugar, 125 g almonds, 4 eggs, vanilla on the tip of a knife, salt to taste.

Cooking method:

Pass the cottage cheese through a meat grinder, finely chop the almonds. Combine prepared cottage cheese with almonds, 50 g of melted butter, vanilla, salt and egg yolks mashed with sugar. Mix everything thoroughly, carefully fold the beaten egg whites into the resulting mass.

Lubricate the form with oil, put the curd mass into it and bake the grandmother in the oven.

Babka from cottage cheese and rice

Ingredients:

500 g cottage cheese, 175 g rice, 50 g butter, 5 eggs, 80 g raisins, 40 g sugar, 350 g sour cream, salt to taste.

Cooking method:

Grind cottage cheese with a wooden spoon, add egg yolks, pounded with sugar, 30 g of softened butter, washed raisins, salt, mix everything thoroughly.

Sort the rice, rinse, pour 300 ml of water, cook until tender, cool slightly and mix with the curd mass. Beat egg whites well and carefully fold into the curd mass. Put the prepared mixture into a mold, previously greased with butter, and bake.

Cut the finished grandmother into portions and serve with sour cream.

Cottage cheese grandmother with cinnamon

Ingredients:

500 g of cottage cheese, 375 g of sugar, 40 g of raisins, 5 g of cinnamon, 4 eggs, 30 g of butter, 10 ml of vegetable oil, 25 g of ground wheat crackers, salt to taste.

Cooking method:

Rub the cottage cheese through a sieve or pass through a meat grinder. Grind the yolks with sugar and mix with cottage cheese. Rinse the raisins thoroughly, dry, add to the curd mass.

Salt the prepared mixture, add cinnamon, mix everything thoroughly, then combine with whipped proteins.

Lubricate the form with butter, sprinkle with ground breadcrumbs, put the curd mass into it, smooth the surface, sprinkle with vegetable oil. Bake the grandmother in the oven.

Babka with sour cream

Ingredients:

500 g cottage cheese, 500 g sour cream, 3 eggs, 375 g sugar, 150 g rye bread.

Cooking method:

Pass cottage cheese through a meat grinder. Cut the crust off the bread and cut into small cubes. Cottage cheese combine with sour cream and egg yolks, mashed with sugar and bread. Whisk the egg whites and mix gently with the prepared mass. Grease the form with oil, put the prepared mixture into it. Bake the grandmother in the oven.

Curd dessert with watermelon and grapes

Ingredients:

300 g of watermelon, 200 g of seedless grapes, 500 g of cottage cheese, 100 g of sugar, 50 g of liquid honey, vanillin on the tip of a knife.

Cooking method:

Pass cottage cheese through a meat grinder, mix with sugar and vanilla. Wash the watermelon, cut off the rind, remove the pits and cut into cubes. Wash the grapes, dry, remove the berries from the brushes. Put the cottage cheese with a pastry syringe into bowls, decorate with grapes and watermelon on top.

When serving, drizzle with liquid honey.

Curd dessert with pears

Ingredients:

4 large pears, 500 g cottage cheese, 250 g sour cream, vanilla on the tip of a knife, 50 g lingonberry jam, 150 g sugar, 100 g dark chocolate.

Cooking method:

Pass cottage cheese through a meat grinder, add sour cream, sugar and vanillin, mix thoroughly. Wash the pears, cut in half lengthwise, remove the core with part of the pulp, then stuff with lingonberry jam. Put the curd mass on a dish, put prepared pears on it.

When serving, drizzle with melted dark chocolate.

Dessert with strawberries

Ingredients:

500 g cottage cheese, 300 g strawberries, 250 g sour cream, 100 g dark chocolate, 1 lime, 100 g sugar.

Cooking method:

Sort strawberries, wash, dry. Pass cottage cheese through a meat grinder, add sour cream, lime juice and sugar, mix thoroughly. Gently mix the curd mass with strawberries, put in bowls, sprinkle with grated chocolate on a coarse grater.

When serving, the edges of the bowls can be decorated with lime slices.

Dessert from cottage cheese with blueberries

Ingredients:

500 g cottage cheese, 200 ml condensed milk, 200 g blueberries, 100 g dark chocolate.

Cooking method:

Pass cottage cheese through a meat grinder, mix with condensed milk. Put the curd mass in the bowls. Sort the blueberries, wash, dry and put on top of the cottage cheese.

Sprinkle when serving dark chocolate, grated on a coarse grater.

Dessert "Chrysanthemums"

Ingredients:

500 g cottage cheese, 150 g sugar, 50 g coconut flakes, 200 g large corn flakes, vanillin on the tip of a knife.

Cooking method:

Pass cottage cheese through a meat grinder, mix with sugar and vanilla. Form small balls from the curd mass. Using corn flakes, make petals by laying them out in several rows according to the diameter of the balls.

Put the products on a flat dish, sprinkle with coconut flakes.

Curd dessert with apples and cinnamon

Ingredients:

500 g apples, 1 lemon, 500 g cottage cheese, 200 g sour cream, cinnamon on the tip of a knife, 100 g sugar.

Cooking method:

Wash the apples, peel, remove the core, cut into slices and sprinkle with lemon juice. Pass cottage cheese through a meat grinder or rub through a sieve, add sugar and cinnamon, mix thoroughly. Put the apples on a flat dish, put the curd mass on top.

Dessert "Ice fairy tale"

Ingredients:

500 g cottage cheese, 300 g ice cream, 100 g strawberries, 200 g sugar, vanillin on the tip of a knife.

Cooking method:

Pass cottage cheese through a meat grinder, mix with sugar and vanilla. Put the curd mass with the help of a confectionery syringe into bowls. Make balls from the ice cream and put them on top of the cottage cheese. Sort the strawberries, wash, dry, cut into quarters and place in bowls.

When serving, the edges of the bowls can be decorated with whole strawberries.

Dessert from cottage cheese with bananas

Ingredients:

500 g cottage cheese, 250 g sour cream, 3 bananas, 150 g sugar, 100 g dark chocolate, vanilla on the tip of a knife.

Cooking method:

Pass cottage cheese through a meat grinder along with bananas, add sour cream, sugar and vanillin, mix thoroughly. Grate chocolate on a coarse grater. Put the curd mass with the help of a confectionery syringe into bowls.

When serving, decorate the dessert with chocolate.

Curd dessert with nuts

Ingredients:

500 g cottage cheese, 250 g sour cream, 20 g lemon zest, 150 g sugar, vanillin at the tip of a knife, 200 g cashew nuts, 2-3 sprigs of mint.

Cooking method:

Pass cottage cheese through a meat grinder, mix with sour cream, vanilla, sugar and finely chopped lemon zest. Chop cashew nuts. Put the curd mass in bowls and sprinkle with nuts.

Garnish with mint leaves when serving.

The effect obtained from adding cottage cheese to the cutlet mass is quite difficult to compare with something else.

Just like describing.

But it’s worth a try, but not with one type of cottage cheese, but with different ones.

Fat homemade gives a subtle cheese-creamy taste.

Fat-free - "sour cream" and completely inexplicable lightness.

If your guests are not aware of the composition of minced meat, then an incredible variety of options can be suggested.

And, of course, dessert dishes for kids. Cottage cheese cutlets with carrots and dried apricots are ideal for an afternoon snack. They are light, but, in addition to the wonderful taste, they excite the appetite well.

Cutlets with cottage cheese - general principles of cooking

With cottage cheese, you can cook not only meat, but also vegetable cutlets. They are pan-fried in cooking oil, baked on a baking sheet in the oven, or steamed.

Cottage cheese is added directly to minced meat. It is imperceptible in cutlets, but gives them a specific cheese taste.

For the final dish, the fat content of the cottage cheese does not matter. The percentage of fat contained in it affects only the total calorie content.

The main requirements for this product are freshness, consistency and uniformity. The rarer the cottage cheese, the more difficult it will be to form cutlets, since the minced meat will turn out to be liquid. If the cottage cheese is granular, then it will not disperse evenly over the cutlet mass, and its grains will be felt in it.

Not only cottage cheese is added to fish, meat or vegetable cutlet mass. Together with him often put semolina, flour, eggs, sour cream. in meat and fish cakes add vegetables for juiciness.

To enhance the taste dessert dishes dried fruits are placed in the cutlet mass. Their appearance is determined only by the taste preferences of each.

Cottage cheese minced meat, fish and vegetables are seasoned with spices selected to your liking. Herbs and garlic are often added.

In dessert products with cottage cheese for flavor, you can put cinnamon or vanillin.

If dessert carrot and vegetable (carrot, potato) cutlets with cottage cheese are served as an independent dish, then meat and fish only with a side dish. He is chosen at his own discretion.

Tender chicken cutlets with cottage cheese

Ingredients:

Half a kilo of minced chicken;

50 ml 11% cream;

Bulb;

One fresh egg;

Two cloves of garlic;

200 grams of 9% cottage cheese;

Three tablespoons of chopped dill;

Cornflakes for breading (unsweetened).

Cooking method:

1. minced chicken together with cottage cheese and onions, pass through a meat grinder with the smallest grate. Add cream, beaten non-frothy egg.

2. Squeeze the garlic with a press here, put the chopped dill. Put salt to taste, season ground pepper and mix thoroughly.

3. Lightly knead the corn flakes with your hands. Form semi-finished products with moistened hands in water and roll them well in flakes.

4. Heat cooking oil over low heat in a heavy skillet. Dip the cutlets into it and fry, turning over after 5 minutes to the other side.

5. When frying, the pan should not be closed with a lid. If you close it, the crust will not turn out crispy.

Baked fish cakes with cottage cheese

Ingredients:

Frozen pollock - 800 gr.;

250 gr. low-fat cottage cheese;

Small bulb;

Two chicken eggs;

A small bunch of dill;

Three tablespoons of semolina (cereals).

Cooking method:

1. Cut off the fins from pollock carcasses, chop off the tail. Scrape each with a knife in the direction from the tail to the head. Cut the abdomen, remove the remains of the insides and be sure to remove the dark film. Rinse thoroughly under running water and pat dry. Separate the meat from the backbone and small bones.

2. Twist in a meat grinder fish fillet along with the onion. If the cottage cheese is grainy, twist it too.

3. Add semolina and chopped dill. Introduce well-beaten eggs with a whisk. Season with salt and pepper to your liking. Stir the mass well until smooth and leave to stand for 20 minutes. During this time, semolina will swell well, and the dish will not turn out tough.

4. With your hands well moistened with water, shape the semi-finished products of the desired size and shape. Transfer them to a baking sheet and pour in a little chilled water.

5. Put the roaster in a preheated oven for 20 minutes and bake the dish at 200 degrees.

Meat cutlets with cottage cheese in tomato sauce

Ingredients:

Mixed pork and ground beef - 500 gr.;

18% cottage cheese - 100 gr.;

A tablespoon of 15% sour cream;

One and a half tablespoons of chopped herbs, to taste.

For sauce:

Large onion head;

Three teaspoons of thick tomato;

a teaspoon of flour;

Ground pepper, boiled salt and sugar to taste.

Cooking method:

1. Knead the minced meat well with your hands. Add the cottage cheese mass passed through a sieve and the onion grated on a medium grater.

2. Put sour cream, chopped greens and eggs. Season with pepper, salt, knead well, while beating the minced meat on a bowl.

3. Shape into small round patties and bread them in flour. Fry in hot cooking oil until golden brown and transfer to a separate saucepan.

4. Dip the onion cut into small slices into the heated fat and lightly sauté. Add the flour, stirring well, and fry for 3 minutes, stirring occasionally.

5. Add tomato puree to the onion, mix everything well again and simmer over low heat for 4 minutes. Then pour half a glass of water and leave to simmer for 3 minutes.

6. Pour tomato sauce into a container with cutlets and simmer for five minutes at the lowest heat. At the end of the stew, add chopped greens.

Dessert carrot cutlets with cottage cheese - "Olezhkin afternoon tea"

Ingredients:

Half a kilo of boiled carrots;

150 gr. semolina;

Eggs - 2 pcs.;

50 gr. dried fruits (dried apricots);

Two curd cheeses.

Cooking method:

1. Rinse dried apricots in several waters, put them in a colander and dry well. Cut the dried fruits into small thin strips and transfer to the cottage cheese.

2. Add lightly beaten eggs and part of the semolina (100 gr.). Here, rub the boiled carrots on the smallest grater and mix everything well. Leave the curd mass to stand for half an hour.

3. Form small cutlets from the curd mass and roll well on all sides in the remaining semolina.

4. Fry over medium heat in vegetable oil until golden brown, beautiful crust.

5. Such cutlets are served with sour cream, condensed milk or honey.

Fried fish cakes with cottage cheese - "Fish for Alyoshka"

Ingredients:

Minced cod - 550 gr.;

250 grams of fatty homemade cottage cheese;

One small potato;

Medium sized bulb;

A tablespoon of semolina;

Breadcrumbs (white).

Cooking method:

1. Put the minced fish in advance for thawing. Do not use water or a microwave to speed up the defrosting process. Leave it in a bowl on the table, and it is best to put it in the refrigerator overnight.

2. Mash the thawed mass well with a fork or twist it in a meat grinder. Grind here on a sieve cottage cheese.

3. Finely grate the onion with raw potatoes. If too much liquid has formed, drain, and transfer the vegetables to a bowl with minced fish.

4. Add a spoonful of semolina and salt and ground pepper. Mix all the ingredients well and set the bowl aside for 10 minutes.

5. From the settled mass of minced meat, form semi-finished products in the form of fish, up to one and a half centimeters thick. Bread the blanks well with breadcrumbs and fry in lean, hot oil until cooked. Each side is about six minutes.

Diet carrot cutlets with cottage cheese in the oven

Ingredients:

fresh carrot- 800 grams;

Two tablespoons of wheat bran;

100 grams of fat-free cottage cheese;

Half a glass of semolina (about 80 gr.);

30 ml vegetable oil.

Cooking method:

1. Grate raw peeled carrots on a coarse grater. Transfer to a deep, heavy-bottomed skillet. Add half a glass of drinking water and simmer over medium heat, covered, for 15 minutes.

2. Transfer from the pan stewed carrots in a bowl, add bran, semolina, oil and mix everything well.

3. When the mass has cooled completely, salt, add cottage cheese and knead thoroughly until smooth.

4. From the cutlet mass, with hands moistened in water, fashion small oval cutlets. Lightly flour each and transfer to a parchment-lined baking sheet.

5. Place the broiler in warm oven and bake at 220 degrees for 20 minutes. Remove the baking sheet, turn the cutlets over, and bring to readiness, baking for another 10 minutes.

Steam chicken cutlets with cottage cheese and broccoli

Ingredients:

Chicken fillet - 300 gr.;

250 gr. 1% cottage cheese;

250 gr. broccoli (frozen);

One egg;

Fresh herbs, seasonings and garlic to taste (you can not add).

Cooking method:

1. Rinse frozen broccoli with water to thaw slightly. No need to soak in water.

2. Use a meat grinder with the smallest grate to scroll through the fillet, broccoli and cottage cheese.

3. Add salt, your favorite spices, chopped garlic and chopped herbs to taste.

4. Enter into the cutlet mass a raw egg and mix thoroughly.

5. Form round semi-finished products. So that the viscous minced meat does not stick to your hands, each time you form a new cutlet, moisten your hands in water.

6. Cook cutlets in a double boiler for no more than half an hour.

Potato cutlets with cottage cheese

Ingredients:

Potato - 8 small tubers;

150 grams of 9% cottage cheese;

1 chicken, fresh egg;

One third of a teaspoon of ground black pepper;

Half a teaspoon of turmeric;

Three cloves of garlic;

A small bunch of dill or curly parsley, can be mixed;

Wheat flour - 2 tbsp. l. into the cutlet mass, plus for breading.

Cooking method:

1. Boil the peeled potatoes in salted water until tender. Strain the broth from the pan, and mash the potatoes.

2. When the potatoes have cooled, combine them with cottage cheese and mix the mass thoroughly. This is best done by kneading and twisting in a meat grinder.

3. Add to potato mass spices to your liking, salt and add the egg. Add chopped herbs and mix well again.

4. To make the blanks easier to form, and they keep their shape when frying, add flour and knead well again. wheat flour can be replaced with bran.

5. Pour flour into a deep wide plate. Form small balls from the potato cutlet mass. Drop the balls one by one into the flour. Press lightly with the palm of your hand and dust well with flour on all sides.

6. In a thick-walled pan, heat the oil well, dip into it potato cutlets and cook until the bottom is browned. Flip to the other side and also fry until golden brown.

7. Serve this dish topped with sour cream or fresh vegetables. You can put a little chopped herbs and finely grated garlic in sour cream to taste.

Cutlets with cottage cheese - cooking tricks and useful tips

If you want to cook a dietary version of the dish - take skim cheese or the least fat. Cook not in a pan, but in the oven or steam. Well, if you still want fried - do it only in vegetable oil.

Twist the granular cottage cheese with a meat grinder, interrupt with a blender or grind through a sieve. It will become homogeneous, and its structure will not be felt.

If you add semolina to the minced meat, be sure to let the cutlet mass stand for at least a quarter of an hour. This time is enough for the cereal to swell. Otherwise, the dish will turn out too dense and hard.

If cottage cheese is added to minced boiled or fried vegetables, put it only after they have completely cooled down.

Pork neck is in deserved demand among housewives, as dishes from it are juicy and tender. But the pork neck in the oven, baked in a whole piece, is especially good. It's easy to prepare, while appearance dishes and taste are so tempting that such meat will decorate any festive table.

List of recipes in the article:

How to roast pork neck

What you need to cook pork neck

The main ingredient of this dish is the pork neck itself, weighing 1–1.5 kg, while the marinade for it can be different, as well as the methods of baking.

The first pickling method:

• 2-3 garlic cloves, put through a press
• 1 tsp spices rosemary, thyme, black pepper
• 1 st. l. olive oil
• 1 st. a spoonful of salt

The second pickling method:

• 1 st. l. salt
• 2 tbsp. l liquid honey
• 1 tsp spice marjoram and oregano

The third pickling method:

• 1 st. l. salt
• 30 g lemon juice
• pepper to taste
• 30 g olive oil

All the ingredients of the selected marinade are mixed with each other, they evenly rub the prepared, washed and dried meat, after which it must be kept in the refrigerator for several hours

How to bake a neck in foil

Before baking the neck, it must be washed and marinated. You can bake meat directly after processing with spices, but it will turn out not so fragrant. If there was not enough time for pickling, stuffing the neck with garlic will help to add more piquancy to the taste. To do this, punctures are made in the meat over the entire area with a knife about 2-3 cm deep, each of which is placed a thin slice of garlic. Then you should heat the oven to 180 ° C and place in it a piece of neck, hermetically wrapped in foil. The cooking time of meat is selected depending on its mass: an hour is enough for 1 kg, then for every 100 g approximately 5 minutes of being in the oven is added. A quarter of an hour before turning off the oven, the top layer of foil must be opened so that a golden crust forms on the meat.

Checking the readiness of the neck is simple: when piercing a piece of meat, a transparent or slightly yellowish, but not bloody juice should stand out