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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
 
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
1
Долма (Dolmades, Dolmadakia, ντολμάς)
Dolma (Dolmades, ντολμάς)
Vine leaves stuffed with lamb and rice
Herbed Roast Chicken
Grilled chicken with an aromatic butter sauce

3-4

For the pancakes: 1 cup of flour; 6 quail eggs; 1 cup of milk (here: yogurt); 1-2 tbs. of clarified butter; 1 tsp. of sugar; ½ tsp. of salt. For the filling: 200 g soft cottage cheese (ricotta); 1-2 tbs. of honey; 2 tbs. of clarified butter; egg yolk (optional). To serve: melted butter; sour cream; jam (here: Rote Grutze).

Nalisniki with cottage cheese (Naleśniki)

Beat eggs with sugar, butter and salt, add flour, pour in milk (or yogurt), whisk, let stand for 30 minutes covered with foil. Meanwhile, prepare the filling: mix cottage cheese, honey and butter. Add ½ cup of warm water to the batter, stir and fry thin pancakes on medium-high heat on both sides, stack them up brushing each one with melted butter. Put 2 pancakes aside, stuff the rest. Put 1 tbs. of cheese filling on a pancake and roll it up into a tube. Place one of reserved pancakes into ceramic baking dish, then lay the stuffed pancakes on it, drizzle with 2 tbs. of melted butter, cover with the other reserved pancake. Cook in the oven at 160°F (70°C) for 1.5-3 hours. Serve on warm plates with sour cream or jam.

Nalisniki with cottage cheese (Naleśniki)