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Eggplant stuffed with cottage cheese

Eggplant stuffed with cottage cheese

Eggplants are peeled from the core and peeled, the carrots are boiled to be soft, thinner carrots are chosen to enter the pumpkin and thinner pumpkins to enter the eggplant.

Separately make a paste in cottage cheese, put crushed garlic and dill / paprika, but you can leave it without these ingredients, salt and pepper. So put the hollowed eggplant, put the cottage cheese, add the zucchini, fill with the cottage cheese and add the carrot. Then wrap the eggplant in foil and put in the oven, try to be ready when they penetrate well.

Good appetite

Eggplant rolls with tuna cream

If you want to taste a really special appetizer, I recommend these eggplant rolls with tuna cream and ricotta. They are so simple and very tasty! I put a little chili powder in ricotta and tuna cream, but it's not a main ingredient, so you can eliminate it if you don't like spicy dishes.

What should not be missing from these delicious rolls is the tone. I chose to use Lotka tuna pieces in sunflower oil, one of my favorite canned tuna. Ricotta can be replaced with urda or even well drained cottage cheese, and if you are not very good friends with green olives (I love them), black olives go great.

So let's see how to prepare these eggplant rolls filled with tuna.

Ultra-Fast Cake with Cow's Cheese

Put the raisins to soak in rum. Wallpaper a tray (25x 35 cm) with baking paper, rooting the edges. Mix in a bowl sifted flour together with baking powder and powdered sugar, mixing well. Incorporate the vanilla sugar and drained raisins into the cottage cheese. Spread half of the sliced ​​butter in the pan.

Sprinkle evenly 1/2 of the composition with flour. The next layer in the pan will consist of the mixture with cottage cheese, followed by a layer of sour cream. Levels. Sprinkle the other half of the flour mixture over it.

Separately, beat the egg whites hard, add the yolks one by one, continuing to beat and then, gradually, the milk. Pour over the cake. At the end, put slices of butter from the remaining half in place.

Put in the hot oven, for 30-40 minutes, at 170-175 degrees or until it is baked, nicely browned and passes the toothpick test. Leave to cool on a grill, powder with powdered sugar (optional) and slice.

Moldovan papanas with cow's cheese

Then add the sifted flour through a sieve. Mix well.

Beat the egg whites hard and add them over the composition. Mix with wide movements from bottom to top.

Grease your hands and worktop with sunflower oil.
Check the composition if it is loud enough. If it is too soft you can add a little more flour.
Form 4 circles and 4 balls of equal size.

Fry the papanas in sunflower oil until well browned on both sides. Fry for about 7-8 minutes on each side.

Remove the papanas from the frying pan on a paper towel.
Garnish each papanasi with sour cream and cherry / blueberry / raspberry / currant jam.

Serve the papanas warm and in moderation!

Baked eggplant

One of the first recipes I put on the blog was the stuffed eggplant, which I made and remade in many ways. Today I present you a fasting version of one of the most loved and tried culinary recipes on the blog: stuffed eggplants, baked.

& # 8211 3 eggplant
& # 8211 3 bell peppers
& # 8211 2 white onions
& # 8211 300 gr mushrooms
& # 8211 3 tomatoes
& # 8211 a handful of fresh basil
& # 8211 salt, pepper
& # 8211 3-4 tablespoons oil
& # 8211 4 slices cheese (vegetable for orthodox fasting)

I cut the eggplants in half, lengthwise and I dug the middle of them. I left about 1 cm of core next to the shell. I finely chopped the onions and peppers, heated the oil in a large pan and hardened them a little. Then I chopped the eggplant core.

Add the eggplant core to the mixture, then the finely chopped mushrooms. Let them cook well, stirring occasionally. Towards the end, when the vegetables are almost ready, add the finely chopped basil and season to taste with salt and pepper.

Fill the eggplant with the vegetable mixture, put the tomato and cheese slices on top. Because not everyone wanted meatless eggplants, I put 2 of them and slices of ham. I placed the eggplant in the tray lined with baking paper and put everything in the oven at 200 degrees for about 30 minutes.

This is what the eggplant looks like at the end, it can be eaten whole and it is extremely fragrant and healthy. You can replace the vegetables with whatever else you have in the pantry: goulash, zucchini, boiled sweet potatoes, etc. You're welcome!

Dumplings with cottage cheese

Mix well until the ingredients are homogeneous and then knead the dough by hand for about 5 minutes.

Shape the dough into a ball, cover with plastic wrap and leave to rest for about 10 minutes.
Meanwhile, prepare the composition for the filling. In a bowl, mix 500 g of fresh cottage cheese with a pinch of salt and 2 eggs. Mix well until completely blended.

Divide the rested dough into 4 equal parts. Sprinkle the flour on the worktop. Spread each piece of dough well with the rolling pin until a thin sheet of about 2-3mm is formed. Cut the sheets into squares of about 4-6 cm and put a teaspoon of filling on each.

Then form the dumplings by gluing the edges well. In a saucepan, boil water with a teaspoon of salt. When the water boils, add one mattress at a time. Do not put more than 8-10 dumplings at a time! Let them simmer over medium heat for about 3-4 minutes. When they start to rise to the surface it means that they have boiled.

Put the boiled dumplings in a bowl and add 2 tablespoons of sour cream. Stir carefully a few times.

Place the boiled dumplings on a plate and sprinkle sugar on top. Serve with fresh cream. Consume in moderation!



The best scoop with cheese Grandma made them. The leavened dough tasted unmistakable, they were so tasty that you could never forget their taste.

Maybe you know them cheesecakes or even cheese pies , but in Muntenia where I grew up, we call them scovergi, either simple or with various fillings.

  • It took
  • 500 g flour
  • 25 g fresh yeast
  • 300 ml milk (or water)
  • 1 teaspoon grated salt
  • 1 teaspoon sugar
  • 2 tablespoons oil
  • Filling
  • 250 sweet cottage cheese (or urda)
  • 1 egg tied
  • 2 tablespoons sugar
  • 2 tablespoons semolina
  • a pinch of salt
  • a sachet of bourbon vanilla sugar

Method of preparation scoop with cheese

Sift the flour into a bowl, make a hole in the middle of it and put the yeast mixed with a teaspoon of sugar and a little warm milk (from the given amount).

Let it activate for 10 minutes and then add salt, oil and start kneading, adding little by little hot milk (not hot!). Cover the bowl and let the dough rise for about an hour or until it doubles in volume.

Then we divide it into 10 approximately equal balls.

While the dough rests a bit, we prepare the filling, mixing all the given ingredients. Because I used a not too dry urda, I added two tablespoons of semolina to absorb moisture, but if you have a well drained cheese, I would say not semolina, mix well and add only if necessary.

  • The filling can be adapted to my own taste, I also like it with salted telemea, plum magiun or even nutella.

We roll out each ball of dough forming a disc about 15 cm in diameter, put a full spoonful of the filling and close the edges. I used a machine but they can be done just as well and manually, pressing the edges with a fork, it is important to be well sealed so that the filling does not leak.

When we have finished the balls, fry the scoops in the order in which we made them, in hot oil over medium-low heat until they brown nicely on top.

On high heat, they will burn on top and remain raw inside.

Eat them hot, they are absolutely delicious. Enjoy!

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Salted with cottage cheese

Quick and tasty, without baking powder or yeast, beef cheese salads are an easy appetizer to make.

  • 300g flour
  • 300g cow's cheese
  • 100g butter
  • 2 yolks
  • 1/2 teaspoon salt

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Eggplant rolls with cheese

Eggplants can be prepared in a multitude of ways you just need to know how to choose them and of course how to prepare them. Preferably choose glossy and light eggplants in weight. If you are lucky, they will be white and with few seeds. If not, that is, we buy foreign ones from the hypermarket, we rarely fail. But what would be a risk-free life, a monotonous and clearly new issue we do not like. At least in the kitchen :)

But this is not what I wanted to write to you, but about the recipe for eggplant rolls. It is a summer recipe, easy both as a preparation and as a number of calories.

  • 1 large eggplant
  • 250g cow's cheese
  • 250g mozzarella or other cheese & # 8222curgatoare & # 8221
  • 4 large ripe tomatoes or a can of peeled tomatoes
  • 1-2 cloves of garlic
  • basil leaves
  • a little olive oil
  • parmesan race
  • salt

1. Wash the eggplant and wipe it then cut it into slices (in length) 3-4mm thick. Grease them with a little olive oil and fry them quickly on the grill.

2. Peel the tomatoes and grate them, finely chop the garlic. Heat a little oil in a pan, add the garlic, leave for a few seconds and then add the tomatoes. Add a little basil, salt and let it simmer until it thickens.

3. Crush the cottage cheese with a fork, add about 2 tablespoons grated mozzarella and 1 tablespoon parmesan. Of course, a little salt.

4. On each slice of eggplant we put a little basil cheese (if you have fresh then a basil leaf) and roll.

Put half of the tomato sauce in a heat-resistant tray, place the eggplant rolls and then put the other half of the tomato sauce. Grate the rest of the cheese on top or if you have parmesan put a generous layer of grated parmesan.

5. Put the tray in the oven at 180g C for about 30 minutes.

Serve both hot and cold are just as good!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

3. Tomatoes stuffed with vegan cheese

- 6 large tomatoes or 9 cherry tomatoes
- a cup of vegan cheese cream (commercially or homemade)
- 100 grams of chopped walnuts
- a teaspoon of white miso sauce
- parsley, coriander and basil.

The preparation method is as follows:

- 50 grams of tofu
- 3 tablespoons of soy yogurt
- soy sauce
- 2 tablespoons of tahini
- a tablespoon of agave syrup
- Cayenne pepper
- nutmeg.

Tofu is mixed with soy yogurt. Add tahini, a few drops of soy sauce and a tablespoon of agave syrup. A tip of a nutmeg knife will only highlight the fine aroma of the cream cheese. Season to taste with salt and cayenne pepper. Tomatoes stuffed with cheese Homemade vegans will delight the taste buds of your guests.