Creamy, rich mango sago topped with fresh, juicy mangos chunks, this dessert will blow your mind and is SUPER easy to make with ONLY 4 ingredients!
These vareniki are special. We cooked them by the whole company. Somebody kneaded dough, somebody cut circles, the others made the filling and then we all together shaped "grebeshki". At that we managed to make a competition on the neatest, the funniest and the most unusual "plait". I've never thought that such team-work can be so exciting. It was no less pleasant to eat home-made vareniki: cooked under the steam, generously poured by fresh sour cream, they vanished from the plate one by one. It was so delicious that we decided to make the process again but with another fillings! Vareniki with cottage cheese We need: For dough: 600 g all-purpose flour 1 egg 2/3 glass of water 1/2-1 teaspoon salt For filling: 200 g cottage cheese 2 tablespoons sour cream salt, sugar - on your taste Process: 1. Put the flour on the board, make a hollow, beat the egg, pour warm water, salt and knead dough. Cover it with the napkin or lid and leave for 30-40 minutes. Roll out dough and cut circles. 2. For the filling pour cottage cheese through a sieve, add sour cream, salt, sugar and mix. 3. Put the filling on the one half of circle, cover with the latter half and model the borders. 4. Steam vareniki until cooked. Garnish with sour cream, yogurt, honey or jam. Enjoy! Russian: Это особенные вареники. Мы готовили их целой компанией. Одни месили тесто, другие вырезали кружки, третьи делали начинку, а потом все дружно лепили "гребешки". Причем даже успели устроить конкурс на самую аккуратную, самую забавную и самую необычную косичку. Никогда не думала, что такое совместное кулинарное творчество может принести столько положительных эмоций. Не менее приятно было кушать самодельные вареники: приготовленные на пару, щедро политые свежей сметаной, они один за другим исчезали с тарелки. Было до того вкусно, что сразу же поступило предложение повторить процесс, но с другими начинками! Вареники с творогом Понадобится: для теста: 3 стакана муки 1 яйцо 2/3 стакана воды 1/2-1 ч. л. соли для начинки: творог жирный 200 г сметана 2 ст.л. соль, сахар - по вкусу Приготовление: 1. Просеянную муку высыпать горкой на большую разделочную доску, сделать в середине углубление, вбить яйцо, влить теплую воду, посолить и замесить крутое тесто. Затем накрыть его салфеткой или крышкой и дать постоять 30-40 мин. Тесто раскатать в тонкий пласт. Специальной выемкой, тонким стаканом или рюмкой вырезать кружочки. 2. Для начинки творог перетереть через сито, добавить сметану, соль, сахар, перемешать. 3. Выкладывать начинку на одну половинку кружочка, накрыть другой половинкой и залепить края. 4. Варить вареники на пару до готовности. Подавать со сметаной, йогуртом, мёдом, вареньем или с чем хотите. Приятного аппетита!
Make and share this Quick and Easy Pansit recipe from Food.com.
FODMAP friendly Hummus
This shrimp enchilada recipe is a delicious Mexican recipe filled with veggies and flavorful shrimp and covered with a rich, creamy sauce.
Photography by Chia Chong Styled by Libbie Summers Recipe adapted from allrecipes.com Beef Pho Ingredients: 7 pounds beef knuckles with meat 1 large white (daikon) radish, sliced 2 yellow onions, chopped 2 ounces whole star anise pods 1 cinnamon stick,...
The kitchen is usually the first room to be organized and unpacked. Follow our step by step guide to unpacking your kitchen for a well-organized place.
Uganda has a wide array of food (locally grown) that is thoroughly enjoyed by the locals. Some of the food in Uganda has been influenced by the Arabs, Asians and to a certain degree by English life…
With thinly sliced beef and tender onions simmered in a savory-sweet sauce, Gyudon or Japanese Beef Rice Bowl is synonymous with comfort. This simple and delicious dish served over hot steamed rice has been a staple in Japanese cuisine for over 150 years. It‘s a perfect quick meal for a busy weeknight!
Bone marrow tends to intimidate people. I am not sure if it is because it is only found in the center of bones, or if because there isn’t anything else quite like it in the culinary world. My personal journey with marrow began almost 2 years ago, as ordered some small veal bone from...
If there is a smell that reminds me of Easter time definitely is the smell of fresh baked tsoureki. The superb sweet aroma of mastic and the nutty aroma of mahlepi make this Greek Easter bread not only delicious but also unique.
Well, this changes everything.
Maltese cuisine is influenced by its geographic location and diverse history. Read about the top 5 things that you want to eat in Malta!
Healthy comfort food at its finest! This soup combines my love for broccoli and cheeze sauce, while doing without the cream or cheese. The prep is quite lengthy due to all the chopping, so I suggest using an electric chopper or processor if you want to speed things up. I finished the soup with a sprinkle of smoked paprika and Daiya cheese. Enjoy with your favorite croutons or even some breadsticks for dipping would be lovely. I didn’t have any croutons so I just double toasted some bread, spread it with Earth Balance, and a sprinkle of garlic powder. Yum!
Thank you, Jeanne, for sharing the recipe.
Son has really been pushing every single one of my buttons these past few months. He has become one of the most persnickety, picky, anal, d...
If you happen to have spare lemons, this sweet and creamy Homemade Lemon Curd could be calling your name. A sweet and creamy curd that you just can't beat!
Perfectly cooked poached chicken breast every time that is both juicy and tender. Serve slices with a sauce, or shred it for sandwiches, soups, and more.
I found this recipe in my fabulous The Pioneer Woman Cooks book, which Denny bought me back at Christmas. And is it just me, or is The Pi...
So, I saw this recipe on Pinterest and immediately knew I wanted to try it. But I took awhile to get around to it. However, the other day, my friend Angie asked me if I'd tried it yet. When I told her that I hadn't, she told me that I must, must try it as soon as possible.
Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.
I’ve been researching the odd pairing of spaghetti and fried eggs for more than a year now. The discussion rose to a fever pitch when I recently posted on Twitter that I had quail eggs and I …
When you need an impressive dinner recipe, these braised beef short ribs are the answer. They're surprisingly easy to make and turn out so tender.
Chocolate and Salted Caramel Tart If you thought that the deepest and most irreconcilable divide among cooks around the world exists between those who use butter and those who use oli…
Making polenta is the easiest thing in the world, and can be a nice complement to many meat dishes.
This great little BBQ joint opened on Chincoteague a couple of years ago. They have numerous wonderful specialty sandwiches, but if I was hard pressed I would have to say my favorite was “The Clipper”. It’s pulled pork, with a fresh fried boneless chicken breast on top, smothered in (get this), bacon jam. It was love at first bite. The sandwich is so large, it feeds you for about 3 days. Sadly, the place is seasonal, so you aren’t able to get this wonderous sandwich in the fall and winter months. I’d been thinking about recreating the bacon jam at home for over a year now. Well last week I finally broke down and took a swing at it, and it turned out wonderfully! Seemed like the general consensus of the internet pointed to Not Quite Nigella’s recipe. It seemed like a winner to me. I knew the version I had at Woody’s contained bacon, brown sugar, and lots of caramelized onions. The coffee seemed like an interesting addition. Coffee is one of the main ingredients in Red Eye Gravy, which I love. Just like with chocolate, adding coffee doesn’t make it taste like coffee. It just melds with and intensifies the porkiness. I was a little skeptical of the addition of maple syrup, but went ahead and went with it anyways. It is kind of time consuming. It took around 2 hours to cook down to the consistency I wanted. But, once I tasted it, I knew it was well worth the effort. The finished product is not greasy at all. I had expected a ton of fat to settle at the top when I had refrigerated it, but in the morning I was pleasantly surprised to find there was none! Draining most of the bacon grease before cooking the onions takes care of that issue. Since it’s cooked down so much, then pulsed in the food processor, it spreads on toast like a dream. With an over easy or poached egg, and a glass of orange juice it’s an ideal breakfast for the bacon lover without all the mess of frying bacon. It’s also wonderful spread on a crostinis for a quick appetizer. Print Bacon Jam Yields 1 pint 1 pound smoked bacon, cut into 1-inch pieces 4 cloves garlic, minced 1 medium onion, sliced 1 tablespoon dark brown sugar 1 tablespoon Sriracha or hot sauce 1 cup coffee 1/4 cup apple cider vinegar 1/4 cup maple syrup Black pepper to taste extra water In a dutch oven, fry the bacon in batches until lightly browned and beginning to crisp. Remove to paper towel lined plate and set aside. Drain all but 2 tablespoons of bacon grease out of the pan. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent. Add the bacon to the onions and garlic, and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so, and stir regularly. Jam is done when you can’t tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”. Refrigerate up to two weeks. Source: Adapted from Not Quite Nigella
Here's an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice or noodles, with a simple salad of arugula and orange sections dressed in a light vinaigrette.
Can't bring yourself to buy your fifth lame espresso machine this wedding season? Take it off the register with these unique gifts for every kind of newlywed.
Make and share this Traditional Bannocks (Scotland) recipe from Food.com.
You have to try these bowls! Even if you don't make the tofu, you must make the mango salsa - it's life changing!
www.veganyumyum.com
Make these homemade Valentine's Day candy ideas, including giant peanut butter cups, boozy gummies, and two-ingredient truffles.
This is a great recipe to use up some of the copious summer squash available at this time of year. These cheese and veggie cakes are great for breakfast, lunch, or dinner. Leftovers are delicious even when served cold from the fridge. Cheese and Veggie Cakes Serves 4 3-4 summer squash (such as yellow crookneck or zucchini) 2 carrots 1.5 tsp celtic sea salt 8 oz cooked bacon or ham, minced 5 oz shredded cheddar cheese 1/4 cup parmesan cheese 3 eggs, preferably from pastured hens 1/4 cup almond flour, preferably from crispy almonds 1/4 tsp celtic sea salt pinch of freshly ground pepper Butter (or other cooking fat, such as bacon grease or tallow) Sour cream, to garnish Shred the veggies and remove the water: Using a food processor or grater, shred the squash and carrots. Combine the shredded veggies with 1.5 tsp salt, stir well, and place in a colander or strainer. Place the colander or strainer over a bowl and let sit for several hours. This is a very important step to pull the water out of the veggies. Rinse and drain the veggies: While still in the colander, rinse the shredded veggies with plenty of water and then drain well. Press down on the veggies to really squeeze the water out. Combine veggies and other ingredients: In a medium bowl, combine veggies, bacon or ham, cheddar and Parmesan cheeses, eggs, almond flour, 1/4 tsp salt, and a pinch of pepper. Stir well. Heat griddle or skillet: Heat a griddle or skillet over medium heat. You'll know it is ready when a drop of water sizzles immediately. Cook cakes in butter: Melt some butter (or other cooking fat) on the griddle or skillet. Use a 3 Tb scoop or large spoon to scoop the veggie/cheese mixture onto the griddle. Cook the cakes over medium-low heat, flipping them after about 7-10 minutes. Allow them to become nicely browned, and then place them on a napkin or paper towel to cool. Melt some more butter and continue cooking the cakes, a few at a time. Garnish and enjoy: Top the cheese and veggie cakes with a smear of sour cream, and enjoy! This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop, Monday Mania at The Healthy Home Economist!
5 Must Try Korean Dishes from Hungry Gopher. Each recipe has a tutorial video that's perfect for Korean cooking beginners.
When you need an impressive dinner recipe, these braised beef short ribs are the answer. They're surprisingly easy to make and turn out so tender.
