Curd dishes for the most part - the product is very tasty and healthy. They can be sweet or salty, fresh or spicy, as they say, for an amateur. We’ll talk about one of these dishes.
Such familiar composers
Juicers, in other words
pies with cottage cheese, quite often appear on the table in many families. They are not prepared at all difficult, but taste delight all home. The recipe for juicers, like the recipes of many famous dishes, over time was supplemented by various components, new ingredients. And sometimes what we find in different cookbooks is very different from the original, classic version. This is exactly what we will discuss now.
The recipe for the juicy:
- We take butter - 50-60 g, let it stand in the kitchen so that it warms up and even melts a little. Pour a glass of sugar, a bag of vanillin to it and drive 2 eggs. All this is thoroughly rubbed into a homogeneous mass.
- Three quarters of a glass of sour cream are mixed with a spoon of baking powder for baking, put the butter and egg mass in it, pour 3 cups of flour there. Knead the dough. Our recipe for juicy suggests that it will turn out a little liquidy and will stick to your hands. Do not be alarmed and do not rush to correct the “mistake”. Cool dough is not suitable for this dish. Just when rolling the rounds for the filling, you can dip the pieces of dough into flour. When the dough is ready, leave it to “rest”.
- And we will do the stuffing ourselves. Since this recipe is sweet juicy, we make the filling appropriate. We’ll specify right away: raisins, dried apricots, chopped walnuts are added to the curd at will. Only berries should be pre-soaked in hot water, and then dried. Finely chop the dried apricots.
- Wipe 400 g of cottage cheese thoroughly through a sieve, sieve or pass through a meat grinder. Sugar is added - 2-3 tablespoons, depending on the acid of the curd itself . If you want, you can pour 4, but not more: the cottage cheese will turn out to be liquidish. Grind everything, drive 2 eggs, mix well again. Then add sour cream - 2 tablespoons of tablespoons, pour the same amount of semolina. You can put a small piece of cow butter. Stir thoroughly, grind so that there are no lumps. The last thing they put is raisins or other additives.
- As the juices are made further, the recipe with the photo shows clearly. The present dough is kneaded again, sprinkled with flour a little. It is rolled into a long roller or sausage, which is cut into small pieces of equal size. The size of each is 3-4 centimeters. Half of a millimeter thick rolling out of them with a rolling pin. On each closer to the edge lay a filling - several teaspoons. The free edge of the mug is thrown on the curd mass, plucked. If you compare the juices from the cottage cheese, the recipe with a photo of them, with traditional dumplings, both dishes will be very similar. Only dumplings are thrown into boiling water, and the finished juices are laid out on an oiled baking sheet and baked for 16-20 minutes in the oven at a temperature of 180-190 degrees - until they are browned. Then, like pies, the juices are laid out on a towel, covered and left to cool slightly.
The dish smells amazing, its taste is beyond praise. Delicacy, and more!