There is an acurate term denoting the majority of things I do in my life, and that is (shame on me 🙁 ) procrastination. And what is the point I’m trying to drive home? The point is that this cheese pie recipe has been waiting for its moment of glory for a half of year. And this is today to be the key day for the photos taken in winter to get into the infinite network which we, common people, call Internet.
And to be serious and to the point, cheese pie is one of the simplest dishes made of cottage cheese (not taking sour cream cheese into account :)). It is extremely quick in preparing, like: put everything into a bowl, blend, pour into the form – and take it to the baking oven. Interested? – Go on reading the recipe with photos.
Continue reading Cheese Pie
First of all, I would like to say, that I’ve found some similar recipes in the Internet and now it is not so easy to tell whether it is really a Ukrainian one. However will do so. I believe, we are lucky to live in a high-tech world and share everything we want in the network. And this is the reason why everything sooner or later becomes International.
Actually, such bakery is very typical for Eastern Poland and Western Ukraine. In our country we call cheesecake “syrnyk” and we have a lot of traditional baking recipes with cottage cheese. This cheesecake is one of my favorites, it is tasty, delicate and soft, it melts in mouth and when I see it I can’t stop eating it.
Continue reading The Ukrainian Meringue Cheese Cake
This is a classic Ukrainian varenyky (vareniki) recipe. The potatoes and cheese filling for vareniki (pierogi) is very popular in the Western Ukraine. However, it’s not so popular in the eastern part of our country.
Do you know anyone who doesn’t love hot, just boiled home-made varenyky? I don’t! Some would think it’s as easy as abc. All they need is to knead dough, wrap stuffing into it, boil, and that’s it. They are almost right :).
The ‘right’ dough is one of the most important moments in cooking varenyky. No matter how tasty the stuffing is, stiff dough may spoil the taste. The major secret of tasty and soft dough, believe it or not, is less egg, because eggs as they bind the dough, both strengthen and stiffen it.
Another crucial point is to roll the dough pieces thin. And finally, water for kneading dough should be hot. Yes, in many (especially in old) recipes of Ukrainian varenyky it is recommended to add cold water, justifying it with the fact that dough gets dried slower but as a result it becomes too stiff. I put dough into a plastic bag and it doesn’t get dried too quickly. And just made varenyky should be boiled immediately.
Ingredients for Varenyky Dough
3 glasses (cups) wheat flour
0.75 glass (cup) warm water
0.5 tsp salt
Continue reading Varenyky with Potatoes and Cottage Cheese
This recipe, as the majority on this site, is simple. The minimum of time spent and the maximum of pleasure to derive from :). Seizing the moment and interesting idea I decided to engage my children in cooking – got wants and needs met, so to say. I eventually recall my childhood when we (I and my sisters) used to help my mom in cooking – it was some bakery, dumplings or pot stickers in most cases.
I and my kids had a lot of fun while preparing these cookies. I prepared the dough in advance and when the right time came and everyone was ready we started cutting them off with colorful cutters.
We killed two birds with one stone. My children were engaged, they were interested, and development of a number of practical skills was an additional benefit for them. But I, as a mom was the person who felt the educational moment first-hand. This exercise trains such important skills for a mom as patience and tolerance towards mistakes of others )))). Cooking in line with gathering dough from the floor and taking photos is a hard nut to crack. Here come the recipe and photos of the cookies preparation process.
Continue reading Cottage Cheese Cookies for Children