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Pancakes with ricotta and cranberries

Pancakes with ricotta and cranberries

Mix eggs with sugar, add flour and finally dissolve the composition with milk until you get a liquid cream. If it comes out too thin, add more flour. Bake the pancakes over medium heat, we don't want them too browned.

Mix ricotta / cottage cheese with sugar, add sweet cream (stop a little cream and sauce) and vanilla or lemon essence and finally add the cranberries. Fill the pancakes with this cream, roll them, place them in a heat-resistant dish and pour the rest of the sweet cream on top.

Put in the oven for about 10 minutes and then remove, let cool slightly and pour caramel sauce or powdered sugar on top. They are very good!

Easter with stuffed dough and ricotta

This one Easter with stuffed dough and ricotta it has become a favorite of the family and we will prepare it every time for the Easter holidays.

Not long after we will celebrate Orthodox Easter and I thought it would be nice to show you bread which I especially love.

Besides being good-looking, it also has a delicious dough filled with nuts and cocoa. Above is an extremely good mixture of ricotta and raisins.

Is a recipe own, I thought of somehow combining a cake dough filled with cocoa cream and nuts and cream cheese from bread. The result is bread absolutely delicious and creamy of which I am very proud.
I hope you like it and try it, I assure you it is worth the effort.

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Pancakes with cottage cheese and cream in the oven & # 8211 recipe for au gratin pancakes

Pancakes with cottage cheese and baked cream & # 8211 recipe for au gratin pancakes. Recipe for baked pancakes stuffed with sweet cheese and raisins. Pancakes au gratin stuffed with cheese, cream and raisins. How to make soft and fluffy pancakes with baked cheese? Pancake recipes. Recipes with cottage cheese or sweet cheese.

These pancakes with cottage cheese and cream are a simple winter dessert, cold days. The fine cheese filling is complemented with many raisins and great aromas of vanilla and grated lemon peel.

If we keep frying pancakes, it's worth making a few extra ones to fill with cheese and au gratin. This way is a good idea to use the cold pancakes left over from the previous day. Do you know how good these pancakes with cottage cheese and cream are? A delight!

The cottage cheese I am talking about below is also known as sweet cow's cheese. They are made of it fried papanas (recipe here) or boiled (recipe here). It must be fat, dense, well drained of whey and it would not hurt to buy it from the market from local producers.

Cow's cheese is also found in other countries and is called Quark, Topfen, Kvarg or Cottage Cheese, queso or formaggio Quark etc. Not her NOT can be replaced with ricotta or urda! Urda (see here how to do it) it is a very weak dairy by-product, without the specific texture and acidity of cow's cheese. If, however, you think you can't find cottage cheese in markets or shops, then you can make it yourself at home. following this recipe.

To get a soft and creamy filling we need to mix this cottage cheese with some cream. We're talking about sour cream in a bucket with min. 20% fat (the same one we use the sarmale or soups).

The sweet compositions with cottage cheese do not lack 2 essential flavors: vanilla and grated lemon peel. Without them, the filling is bland. Let's not forget salt! A drop of salt is indispensable even in desserts. Raisins should not be soaked in rum or orange juice as they will swell from the whey contained in the cheese. I do not know why some children do not suffer from raisins and prefer dried cranberries instead.

If you are looking for pancakes stuffed with salted cheese (with or without dill) then I recommend this recipe.

From the quantities below result 10-11 pancakes with cottage cheese and baked cream or pancakes au gratin.

Spelled wheat pancakes with chocolate, ricotta and hot raspberries

The perfect combination of wheat spelled pancakes with chocolate and quark ricotta-cheese filling plus a little coconut and hot raspberries will turn you on your back. If you like sweets, these pancakes will turn into your favorite healthy recipe. These healthy pancakes from spelled wheat flour with quark-coconut cream are ideal for a weekend breakfast.

Whole spelled wheat flour is easier to digest than standard white flour and contains more protein and fiber. It's easy to make these chocolate pancakes. When ready, grease the pancakes with ricotta cream, quark cheese (or cream cheese) and coconut - an incredible combination, perfect for these chocolate pancakes. The hot raspberry on top represents the icing on the cake - I mean, the raspberry :)

If you can't find quark cheese in stores, you can replace it with cream cheese. Instead of spelled wheat flour, you can also use whole wheat flour. You can serve these pancakes with chocolate in other variants. You can choose the fruit and the cream for the filling according to your preferences. However, I wholeheartedly recommend this combination as well - I think you will love it.

What do we do with the dough

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

How do we prepare the pancake cake recipe?

Mix eggs and gradually add alternating milk with flour. At the end add the vanilla essence. Cover the bowl and let it sit for 20-30 minutes then bake the pancakes in a non-stick pan with a diameter of about 20 cm in which you put a little butter or oil. Bake for about 1 minute on one side while peeling the edges with a knife not to burn, then 20 seconds on the other side.

Remove the pancakes on a plate.

For the cream, mix the whipped cream with the sugar and vanilla sugar until it hardens but not completely.

Mix the ricotta and add little by little the whipped cream, stirring gently with a whisk until the composition is homogeneous.

Assemble the pancake cake, the cream spread well and the last layer should be cream. Put everything in the fridge for an hour then decorate with fruit and serve. To make it easier to decorate, draw slices (only on top, do not cut) with the tip of a knife and then put a type of fruit on each slice.

Cut into slices with a sharp knife and then serve!

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I have prepared for today incredibly tasty and fluffy cookies with ricotta and orange!

The little ones can serve them in the "So cool" bowl, after which they can drink the water from the "So cool" training cup. Both from Canpol Babies!

250g ricotta
100g butter (which we melt)
a spoonful of sugar (optional or depending on preferences)
3 eggs
180g white grade flour
a teaspoon of organic baking powder
the juice of an orange

Mix eggs with sugar, ricotta and melted butter. Then add the baking powder and flour, alternating with the orange juice.

We put a spoonful of dough in muffin tins. We can also put it in the tray directly on the baking paper.

Bake in the preheated oven at 180 degrees C for 20 minutes or until lightly browned (heat up and down without ventilation).

Incredibly tasty and fluffy! Great appetite!

Canpol Babies is the largest small childcare company in Poland, with distribution in over 50 countries for over 25 years.

On the Romanian market, Canpol Babies is at your disposal with a range of over 520 products, created to satisfy the needs of children between 0-3 years old, pregnant women and breastfeeding mothers.

The "So cool" bowl is light and ergonomic, being made of light bamboo fibers, ideal for children over one year, both to be used at home and at picnics or trips.
The edges are rounded and carefully finished to prevent the child from being scratched or injured, and the interesting designs stimulate the child to finish the meal.
Can be washed in the dishwasher at max. 65 degrees. It is not recommended for use in the microwave.

The "So cool" training cup has a special shape that allows a comfortable feeding and is provided with wide handles to be easily held by the little one when drinking alone.
The handles are detachable and the cup turns into a bottle for an older child.
It is made of durable and safe materials, without BPA.

I invite you to discover the whole wonderful universe of Canpol Babies products and to use them with great pleasure!

Cannelloni with ricotta and spinach classic recipe

Cannelloni with ricotta and spinach classic Italian recipe. Baked pasta stuffed with cheese and spinach, au gratin with white sauce (Bechamel) and parmesan. A madness! What are cannelloni and how do they cook? You can also use lasagna sheets if you don't have cannelloni on hand.

Cannelloni with ricotta and spinach (cannelloni with ricotta and spinach) They are a classic recipe of Italian cuisine. God, how good are these & # 8222 tubes & # 8221 pasta stuffed with a fine cream of spinach and cheese, slightly garliced! Wrapped in a generous layer of white sauce and sprinkled with plenty of parmesan and matured mozzarella that turns into a reddish crust. My daughter is a big fan of pasta and she was extraordinarily delighted with this recipe. Me too, by the way. It's a dream!

I'm a big fan of spinach. Spinach is a super food full of vitamins and minerals. You don't have to cook much because it loses these properties and, in addition, it looks unsightly. Nobody likes green-brown spinach, right? The spinach leaves are scalded very briefly (30 seconds & # 8211 max 1 minute) in boiling water, drained and transferred to a bowl of cold water with ice cubes. The thermal shock stops boiling and keeps the beautiful green-vivid color.

I usually make spinach food with white sauce and garlic (recipe here) which next to some stitches, his friganele or meatballs. I also like raw spinach, especially the young one (baby spinach), in assorted salads.

Cannelloni are those tubular dry pasta, with dimensions of approx. 10 cm long and approx. 3 cm in diameter, which are sold packed in boxes of 24 pieces. Of course, they can also be made at home if you follow this recipe homemade pasta. In this case, cut rectangles (like lasagna) that are rolled in a cylindrical shape. Obviously they work faster with ready-made cannelloni & # 8230

This time I decided to make a classic recipe (I was inspired by the famous Italian blog Giallo Zafferano). Cannelloni are generally filled with ragu a la bolognese (minced meat)recipe here or with ricotta and spinach.

Ricotta is urda & # 8211 ie a cheese obtained by re-boiling whey. It can be obtained from sheep's, goat's, buffalo's or cow's milk. The one found in our supermarkets is generally made from cow's milk (ricotta vaccina). No, it's not cow's cheese! Cow's cheese is sour and much fatter and can NOT replace ricotta. Ricotta is very fine, creamy, neutral in taste and acidity. Here's how it's done urda or homemade ricotta.

From the quantities below it results approx. 6-8 servings of cannelloni with ricotta and spinach. My tray is approx. 22 x 33 cm and I could fit 22 cannelloni (I was left with 2 extra pieces). Being winter, I used frozen spinach.

Chestnut flour pancakes filled with ricotta and raisins

Chestnut flour pancakes filled with ricotta and raisins: a simple and delicious recipe, which I learned to prepare in Italy. Chestnut flour is slightly darker in color than wheat flour and has a slightly sweet taste.

It is a combination that for some might seem exotic, but I guarantee it is really delicious. The filling is slightly vanilla and with plenty of raisins. I guarantee it is worth trying the recipe. & # 128539

On the blog you can also find the & bdquoclasica & rdquo pancake recipe:

But you can also try the recipe for pancakes with cheese, a salty and delicious snack:

And if this time we use chestnut flour, I leave here the recipe for ripe chestnuts, maybe you will try this one:

Ricotta cake

Here is a new recipe for our Contest sent by Adriana88: Ricotta Cake. Participate with your soul recipes HERE! You can win a bread machine or a juicer.


2 eggs
100 ml oil
100 gr sugar
100 gr yogurt
250 gr flour
1 pinch of salt
1 baking powder
lemon peel
250 gr ricotta
250 ml fresh
250 ml fresh
2 tablespoons grape jam

Method of preparation

Mix the eggs with the sugar until it doubles in volume, then add the oil gradually and mix, add the yogurt, flour mixed with baking powder and salt, lemon peel and mix by mixing with a spoon with light movements. Pour the composition in a tray lined with baking paper and put it in the oven until it passes the toothpick test. Let it cool very well after which we will cut it.

Mix whipped cream well, then add ricotta and mix, if desired we can add sugar to taste.

We mix the whipped cream beforehand with the jam.

We place the first sheet and we syrup it we add cream 1 (I also added cherries) sheet 2, we syrup it and we add cream 2 we put the last sheet as well we syrup it and we put it in the fridge for 30 minutes after which we can decorate it as we like