Recipe – Cottage Cheese And Apple Pancakes

Recipe – Cottage Cheese And Apple Pancakes
Cottage Cheese And Apple Pancakes

With fall upon us, it is apple season, so here is a quick recipe to use some of those fall apples and have a hearty breakfast.

Recipe Ingredients

  • Dry Cottage cheese – 250 gr
  • Egg- 1 large or jumbo
  • Sugar – 2 tablespoon
  • Vanilla sugar- 1 teaspoon
  • Flour – 1 tablespoon
  • Semolina – 1 tablespoon
  • Apple- 1 small
  • Lemon zest
  • Pinch (1/8 teaspoon) of salt (optional)
  • Lemon juice – 1 teaspoon
  • Breadcrumb- 1 tablespoon
  • Oat bran- 1 tablespoon

Recipe Directions

  • Apple wash and peel.
  • Cut into small cubes.
  • To prevent browning, coat the apples with lemon juice.
  • Mash the cottage with a fork

Note

Use dry cottage cheese. Otherwise, the recipe will need more flour.  If the cottage cheese is wet, then strain the cottage cheese through a cheesecloth.

  • In cottage cheese, add Apple and mix.
  • In cheese with Apple, add egg, sugar, vanilla sugar, a pinch of salt, lemon zest, add cinnamon to taste, and mix thoroughly.
  • Add dry ingredients and mix until smooth.
  • Mix oat bran and breadcrumb.
  • Roll the balls and roll them in the breading. Form cheese pancakes.
  • Fry the cheese pancakes on both sides until golden brown.

Recipe – Australian Meat Pie For Two

Australian style meat pies have a long history and are a welcome sight on most any table.  These meat pies are a hearty and flavorful main dish, which require minimal effort to make.   

Australian Meat Pie For Two Ingredients

US                                                              Metrics:

1 sheet frozen puff pastry                      1 sheet frozen puff pastry

1 sheet frozen shortcrust pastry             1 sheet frozen shortcrust pastry

½ lb. sirloin steak, cut into small cube     226 gr sirloin steak

2 cloves garlic, chopped                       2 cloves garlic

1 tbsp tomato paste                              1 tbsp tomato paste                     

1 sprig fresh rosemary                          1 sprig fresh rosemary

¼ cup red cooking wine                        60 ml red cooking wine

½ cup beef stock                                 118 ml beef stock

2 tbsp Worcestershire sauce                  2 tbsp Worcestershire sauce

Pinch of salt                                       Pinch of salt

Pinch of pepper                                   Pinch of pepper

oil for frying                                      oil for frying

1 egg yolk, beaten                               1 egg yolk, beaten

Australian Meat Pie For Two Directions

  • Preheat oven to 350°F
  • Heat oil in a saucepan and sauté garlic for a few minutes until they are a little brown, add the cubed steak and brown for 4-6 minutes.
  • Add the tomato paste, rosemary, beef stock, red wine, Worcestershire sauce and simmer for 45 minutes. Season with salt and pepper to taste.
  • Place the shortcrust pastry on the floured working surface. Cut the pastry slightly larger than the pie base. Place the shortcrust pastry inside the greased 6” x 8” pie dish.
  • Place the puff pastry on the working surface. Cut the puff pastry the same size as the pie dish top. This will be the ‘lid’ of your pie dish
  • Fill the pie with the cooked steaks, cover the top with the puff pastry. Using your fingers, gently press the edges to seal. Cut the excess dough and brush the puff pastry with egg yolk
  • Bake for 30 minutes until golden brown.

Servings

  • This recipe makes two servings

Recipe – Scotch Pie For Two

These are lovely little pies meat pies.  This style of pie is thought to have originated in Scottland but can be found in one form or another throughout the united kingdom.  In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year where I saw them in local restaurants and bakery shops.  

Scotch Pie For Two Ingredients

For filling:    

US                                                    Metrics:

0,5 lb. mutton, minced                       225 gr mutton, minced

4 tbsp gravy                                       60 ml gravy

1 tsp smoked paprika powder             1 tsp paprika powder

½ tsp nutmeg                                     ½ tsp nutmeg

Pinch of salt                                       Pinch of salt

Pinch of ground black pepper             Pinch of ground black pepper

For pastry:

1 ½ cups of plain flour                           180 gr of plain flour

½ cup of lard                                         118 ml of lard                                       

½ cup of water                                       118 ml of water

Pinch of salt                                       Pinch of salt

1 egg, beaten (for glaze)

Scotch Pie For Two Directions

Preparation:

Prepare 2 pieces of 4’ ramekin dish. Grease with oil.

Preheat the oven to 400F

For filling:

  • Mix all the ingredients in a mixing bowl, stir until well-combined. Chill in the fridge.

For pastry:

  • Add flour and salt in a different medium mixing bowl, stir to combine, set aside. Heat water and lard in a medium saucepan until boiling, remove from heat then pour into the flour. Mix together with a wooden spoon, let it cool down a little. Once cool enough, put onto the floured surface and knead until smooth for about 5 minutes (like pizza dough)
  • Divide the dough into 4 equally sized balls. Roll out 2 balls of dough to a size that could cover bottom and sides of the ramekin. Put the dough in the ramekin, push gently with your finger to make sure all sides of ramekin are covered, making the ramekin as the mold for the pie. Do the same to the other ramekin.

Finishing:

  • Take the meat out of the fridge and divide by 2 equal sizes. Place 1 ball of meat to a ramekin, spread the meat evenly with a spoon, so it has a flat surface.
  • Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stick together. Make a little X or hole in the middle of the lid. Do the same with the other ramekin
  • Brush beaten egg to the top of the pies. Put both ramekins on a baking tray and bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes. Gently remove the pies by scraping the sides with a small knife first, it should come out very easily. Serve while it’s warm.

Servings

  • Makes two serving

Recipe – Pork Pot Pie For Two

This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather.  This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.

Pork Pot Pie For Two Ingredients       

US                                                     Metrics:

¼ lb. pork ribs, cut into small cubes             113 gr pork ribs

¼ lb. salami, cut into small cubes                 113 gr salami

1/2 cup dried kidney beans                          100 gr dried kidney beans

1 stalk of celery, sliced                                 1 stalk of celery

2 cloves of garlic, finely minced                   2 cloves of garlic

1 carrot, roughly chopped                            1 carrot

1 tbsp ketchup                                             1 tbsp ketchup

¼ cup red wine                                            60 ml of red wine

½ tsp ground cumin                                     ½ tsp ground cumin

1 tsp paprika powder                                   1 tsp paprika powder

 2 cups of water                                           473 ml of water

1 tsp beef powder                                        1 tsp beef powder

1 sprig of fresh rosemary                             1 sprig of fresh rosemary

1 russet potato, cut into small cubes             1 russet potato

1 tsp dried parsley                                       1 tsp dried parsley

1 sheet puff pastry, thawed                          1 sheet puff pastry

1 egg yolk, beaten                                       1 egg yolk, beaten

Pinch of salt                                                Pinch of salt

Pinch of pepper                                           Pinch of pepper

Pork Pot Pie For Two Directions

  • Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
  • Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
  • Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
  • Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
  • Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
  • Preheat the oven to 375F
  • Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
  • Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.

Servings

  • Makes two individual servings

Corn Bread Dinner Rolls Recipe

What dinner table is and better for being grace graced with some fresh bread. These dinner rolls are tasty and allow your family and guests to help themselves. Additionally, they make an excellent side dish for holiday meals.

Corn Bread Dinner Roll Ingredients

  • 1 cups of milk
  • 2/3 cup yellow cornmeal
  • 1 tablespoon of instant yeast, dissolve in warm water
  • 1/4 cup of canola oil
  • 3 tablespoons of honey
  • 1/2 teaspoon of salt (optional)
  • 3 eggs
  • 4 cups all-purpose flour

Corn Bread Dinner Roll Directions

  • In a saucepan over medium-high heat simmer the milk for 2 minutes.
  • Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
  • Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
  • Mix well to combine everything.
  • Add the salt and 2 eggs. Mix again.
  • Little by little add the flour until a soft dough forms.
  • Knead the dough for 5 minutes.
  • Transfer the dough to a greased bowl and cover.
  • Reserve for about 3 hours so that the dough will double in size.
  • Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
  • Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.      
  • Preheat the oven to 375 ˚F. 
  • In a small bowl add 1 egg and mix with a fork.
  • Brush the top of the rolls with egg and sprinkle cornmeal.
  • Place in the oven and bake for 20 minutes.

Prep time :

  • 20 minutes

Cook Time

  • 20 minutes

Waiting Time

  •  4 hours

Serving

  •  This recipe makes about 12 servings

Thumbprint Cookies

Thumbprint cookies are a nice and decorative way to add color and flavor to any table.  Not only are they tasty and relatively easy to prepare, but I find them a handy way to use up the mini jam and jelly jars, which tend to arrive in the holiday food gift packages.  Using the mini jars of jams and jellies as filling in these cookies will create a variety of colors in each batch and put the mini jars of jams and jellies to immediate use. 

Of course, if you just want to make a batch of the cookies, there is nothing wrong with just using your favorite jam, which is likely setting in your refrigerator.

Thumbprint CookieIngredients      

Cookie Dough

  • 1 1/4 cups all-purpose flour
  • 1 large egg yolk
  • 1 stick unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unshifted powdered sugar
  • 1/3 cup white sugar
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon almond extract

Cookie Filling

  • 1/2 cup fruit jam, divided

Thumbprint CookieDirections

  • Preheat the oven to 325o F (165 o C).
  • Combine butter and powdered sugar together with a spatula until creamy.
  • Add and combine with a spatula, vanilla extract, almond extract, salt, and egg yolk.
  • Add flour and combine with a spatula until just combined.
  • Using a small scoop, portion dough into 1/2-ounce (I-tablespoon size) balls.
  • Roll balls in a plate of white sugar to coat; roll again between your palms.
  • Place cookie dough balls several inches apart on a silicone-lined baking sheet.
  • Flatten balls slightly with a small plate or smooth spatula.

To Make Jam Promament Cookies

  • For more jam-faced cookies, press your thumb into each cookie to make a wider, shallow, indentation in each cookie.
  • Fill the indentation with jam.
  • Gently Tap baking sheet against the counter to settle the let jam.
  • Bake on the center rack of the oven (about 15 minutes ) until the cookie tops are barely blonde and bottoms are slightly golden.
  • Let the cookies rest on pan for 5 minutes, then transfer the cookies to a wire rack to cool.

Bread Pudding For Two

Bread pudding has been around a very long time.  I have cooks books going back to 1901 with some variation of the recipe.  And no wonder, this is a really simple and tasty dessert for the cooler months of the year and makes a nice holiday side dish or dessert, as well.

Ingredients

  • 1-1/2 cups day-old or toasted white bread cubes (2 slices)
  • 2 eggs (Large or Jumbo)
  • 1 cup whole milk
  • 1/4 cup golden raisins (optional)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon unsalted butter (cut in small cubes)

Directions

  • Divide bread, raisins, and butter between two greased 8 or 10 oz. Ramekins and set aside.
  • In a small mixing bowl, whip together eggs, milk, sugar, cinnamon, and nutmeg.
  • Pour in equal amounts over filling in both ramekins.
  • Bake, uncovered, at 350o F for 40-45 minutes or until a knife inserted in the center comes out clean.
  • Allow bread puddings to cool and serve warm or room temperature.