Preparation:

1. Mix egg, sugar and vanilla.
2. Add remaining ingredients.
3. Pour into a large oiled baking pan.
4. Bake for cca 20 minutes on 180 C (350 F).

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Preparation:

1. Mix cottage cheese, eggs, milk and oil.

 

2. Sift together flour and baking soda. Add salt and sugar.

 

3. Add wet ingredients to dry ingredients, then stir until just blended.

 

4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour approximately 1/4 cup batter into the pan. Cook each side until the golden brown.

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Preparation:

1. DOUGH: Combine all ingredients, mixing them gently just until they are blended together – enough to be able to press the dough into the bottom of the pie plate and up the sides. Do NOT overwork.

 

2. FILLING: Beat egg whites until stiff. Add remaining ingredients.

 

3. ASSEMBLE: Devide the dough in half. Roll out the dough. Spoon in cheese filling. Cover with the top crust.

 

4. Bake at 190 (375 F) for 25 minutes until the crust is golden.

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Preparation:

1. DOUGH: Sift flour, add salt. Stir in slowly lukewarm water, and work until dough does not stick to the hands. Flour board, and roll as thin as possible. Do not tear. Place a tablecloth on table, put the rolled out dough on it, and pull gently with the hands, to get the dough as thin as tissue paper.

 

2. FILLING: Mix squash and salt, let stand for 20 minutes, and then squeeze out the excess moisture. Add cheese, cream, butter and eggs.

 

3. Spread filling over the dough. Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high, and the strudel will almost roll itself.

 

4. Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in. Mix egg and sour cream. Pour over strudel.

 

5. Bake for 40- 60 minutes until golden.

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Ingredients:
BATTER:
250 g (0.5 lb) flour
2 eggs
1 cup milk
1 cup sparkling mineral water
salt
FILLING:
500 g (1 lb) cottage cheese
4 eggs
150 g (5 oz.) sugar
grated lemon rind
1 tsp vanilla extract
TOPPING:
1 3/4 cups cream

Preparation:

1. BATTER: Mix eggs with salt. Gradually add flour, milk and mineral water. Mix until smooth. Let stand 30 minutes before cooking.
   Heat a lightly oiled frying pan over medium high heat. Pour approximately 3 tablespoons of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each side until the golden brown (about 2 minutes each side).

 

2. FILLING: Whisk egg whites. In a separate bowl mix egg yolks and sugar until foamy. Add cottage cheese, lemon rind, vanilla extract and beaten egg whites.

 

3. ASSEMBLE: Add 2 tablespoons of cheese mixture down the center to each crepe and roll up as you would an egg roll. Place them seam side down in the oiled pan. Continue doing that till the pan is full.

 

4. Put layer of cream on top of the pancakes till they are all covered. Bake in 175 C (350 F) oven for 15 minutes.

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