Thursday, July 15, 2010


after 15 years, we have cottage cheese inthehouse.
Syrniki aka pancheesies aka cheese hotcakes
1 1/4 cup of farmers’ cheese (this is a cheese that is similar to goat cheese in consistency, but actually tastes like cottage cheese. It’s the closest equivalent here in the States to Russian cottage cheese called “tvorog,” and is fairly easy to find in most larger grocery stores)
1 large egg
2-3 tbs of sugar
1/2 cup flour
Mix all the ingredients well in a mixing bowl, until the consistency starts to look like slightly lumpy mashed potatoesUsing a spoon dipped in cool water to prevent sticking, scoop up a generous spoonful of the mix, and form into a ball, then flatten into a small pancake. Coat both sides of the pancake in a little bit of flour, and fry in hot vegetable oil in a deep skillet, turning over so that both sides are lightly golden brown. Syrniki taste great with a dollop of sour cream, with a serving of your favorite jam or preserves, or just on their own, depending on how rich or sweet you want your breakfast to be. I also like them as an afternoon tea snack. I had mine with Yorkshire Gold tea from Taylor’s of Harrogate, and a spoon of June Taylor’s fig & port preserves I picked up at the Farmers’ Market a while ago, and have been savoring since.
07.15.10: Israeli recipe called cottage cheese "levivot" 07.15.10: Lentil Levivot YIELD 20 levivot

No comments: