Cottage cheese is widely used in the recipes of dishes of various cuisines of the world as a delicious and most useful product. It contains trace elements and vitamins in in large numbers. There are many famous dishes with the participation of cottage cheese as a component. And if this product is usually associated with sweet desserts for some, this article focuses more on dishes that use salt and seasoned with spices. Cottage cheese with herbs and garlic just belongs to such dishes.
Appetizer and filling
It is typical for her spicy taste, pleasant aroma, the ability to spread on croutons or dried bread. Preparing such an appetizer (cottage cheese with herbs and garlic) is quite simple. Cooking takes just a few minutes.
We will need: half a kilogram of cottage cheese, half a glass of low-fat sour cream, a bunch of green onions, a bunch of herbs (dill, cilantro, parsley, basil), a couple of cloves and pepper.
Cooking
Cottage cheese with herbs and garlic is prepared according to the following scheme. The main product is thoroughly kneaded with a fork, pouring in sour cream (you can use a blender to form a lush homogeneous mass). Finely chop all greens. We mix with the mass prepared in a blender or manually. Squeeze the garlic with a press and mix with the main part. Salt and pepper to taste. If we want to get a creamy paste that is easily spread on a toast, it will not be superfluous to beat the whole mixture again in a blender. This cream can be packaged in jars and kept in the refrigerator. It is very convenient, for example, to use ready-made pasta in the morning for delicious sandwiches, but in this case, we recommend putting less garlic there. If served as a salad, then it is better not to beat in a blender, but to knead by hand.
Cottage cheese with greens in lavash
Thin Armenian lavash has taken root in our kitchens. With it, you can cook a lot of quick interesting dishes. Such dishes include cottage cheese with herbs and garlic, baked in. In addition, the main advantage is the absence of fuss with the dough, since the Armenian product successfully replaces it.
Ingredients: half a kilo low-fat cottage cheese, two (thin), five eggs, half a glass of sour cream, assorted greens.
Cooking
Mix greens, cottage cheese, two eggs until smooth. On the sheets of pita bread, evenly distribute the cooked mass. We twist each pita bread into a roll with cottage cheese and herbs. Place the rolls on a greased baking dish. Beat the sour cream with the remaining eggs, add salt and pepper to taste. We coat each rolled roll with cottage cheese, egg and greens with the resulting mass on top. We bake the dish in the oven, heated to 180 degrees to golden brown(the product is cooked very quickly - look, do not miss it so that the dish does not burn). Ready baked goods take out of the oven and let cool. Next - cut into portioned rolls and serve to the table, laid out on a large plate.
Envelopes
Alternatively, small rectangular envelopes can be made from pita bread. Put all the same stuffing inside and carefully wrap it crosswise. Spread on top. Bake under the same conditions for a short time. These envelopes are similar in taste to small khachapuri.
and greenery
You can cook with the same filling. To do this, buy in the store puff pastry, defrost and roll into thin sheets. Of course, if there is such a desire, you can cook the dough yourself (here we already use the most familiar and proven method). With the filling made according to the above recipe, we spread one sheet, and cover with the second, connecting the edges. In the middle, leave a fairly large hole so that the cake can breathe. Brush the top of the pie with beaten egg. Bake in the oven at medium temperature until cooked (check with a match).
flat cakes
This dish can also be classified as fast. You will need: three glasses of flour, a glass of water, a couple of tablespoons of vegetable oil, three eggs, a pinch of soda, salt, 300 grams crumbly cottage cheese, greens.
Cooking cakes with cottage cheese
We drive one egg into the flour, put soda, vegetable oil. We make the dough and leave it to rest. We prepare the filling: finely chop the boiled eggs, finely chop the greens. We combine with cottage cheese. We mix. From the dough we make thin small cakes (roll out with a rolling pin). Put the filling in the center of each cake and pinch the edges, making the cakes flat. In a frying pan in hot oil, quickly fry our cakes on both sides until golden brown. Take out on paper towels to clean excess fat. Such a quickly prepared dish can be eaten immediately, hot, or you can put it in the refrigerator and serve, for example, for breakfast with sour cream sauce. It even turns out very tasty. Especially children like to carry small “buns” out of hand so that you just don’t have time to cook them!
Homemade cottage cheese rich in proteins and calcium necessary for the body. Most people are used to eating the product in a sweet form, adding berries, raisins or dried apricots to it. But more and more often holiday tables can be found savory snack with cottage cheese and garlic filling, which are gaining their popularity every day.
Recipe for cottage cheese with garlic and herbs
- Rinse fresh dill under running water, remove large twigs and finely chop;
- fresh cottage cheese put any fat content into a deep cup, chop with a fork and grind using a fine strainer;
- Add sour cream and chopped greens to the cup;
- Grate a couple of cloves of garlic on a fine grater or grind with a press, add to the curd;
- Mix the contents of the cup well until smooth.
Cottage cheese with herbs, cucumber and garlic for weight loss
Ingredients:
- small fresh cucumber;
- 200 g of cottage cheese;
- 20 g natural yogurt;
- garlic:
- dill;
- salt;
- pepper.
Calorie content: 170 kcal per 100 g.
- Wash the cucumber well and cut into small pieces;
- Rinse the dill, dry on a clean napkin and finely chop;
- Peel two cloves of garlic and divide into quarters;
- Put the prepared products in a bowl, add low-fat cottage cheese. Beat the products well with a blender;
- Curd mass should be without lumps. Add salt, pepper and yogurt, mix well.
If a blender is not at hand, then the vegetables can be grated, and the cottage cheese is well kneaded with a fork.
Snack: Garlic cottage cheese balls
Ingredients:
- cottage cheese - 250 g;
- butter - 120 g;
- garlic;
- salt;
- fresh dill.
Cooking time: 20 minutes.
Calorie content: 100 g 160 kcal.
- A piece butter hold at room temperature until it becomes soft. Mix with cottage cheese;
- Peel the garlic and squeeze through the garlic press. Add a cup;
- Salt and pepper the curd mass. Mix well and make balls of any size;
- bundle fresh dill wash, dry and finely chop;
- Decorate each ball on top with dill. If desired, you can roll completely;
- Finished curd balls put on a flat dish, decorated with fresh lettuce leaves. Insert a skewer or toothpick into each.
Spicy tomatoes with cottage cheese
Ingredients:
- 2 tomatoes;
- 150 g of fatty cottage cheese;
- 2 tbsp mayonnaise;
- salt;
- pepper;
- fresh herbs.
Cooking time: 20-25 minutes.
Calorie content: 165 kcal per 100 g.
- Greens (dill, parsley, green onion) wash, dry and finely chop;
- Put cottage cheese into a deep cup and add squeezed garlic, mayonnaise, herbs, salt, pepper;
- Mix the contents of the bowl well until smooth. The mass should be creamy, slightly thick;
- Rinse the tomatoes, wipe dry and cut into circles of medium thickness. Arrange on a flat dish;
- The curd mass is neatly laid out on the tomatoes. The dish can be garnished with sprigs of mint and parsley.
Lavash triangles with cottage cheese filling, herbs and garlic
Ingredients:
- two thin pita bread;
- 50 g of cheese;
- A small bunch of fresh cilantro;
- 300 g of cottage cheese;
- green onion;
- fresh parsley;
- 50 g of Suluguni cheese;
- garlic;
- pepper;
- salt.
Cooking time: 40 minutes.
Calorie content: 180 kcal / 100 g.
Snack profiteroles with salty filling
Ingredients:
- 250 ml of water;
- 4 eggs;
- 100 g butter;
- 150 g flour;
- salt;
- 160 g of fresh cottage cheese;
- 160 g shrimp;
- dill;
- garlic.
Cooking time: 70 minutes.
Calorie content: 686 kcal / 100 g.
- Pour water into a small saucepan. When the water starts to boil, add a piece of butter and a little salt. The contents of the pan, without removing from heat, stir until all the ingredients are dissolved;
- Then carefully sift the flour: it is best to stir with a wooden spoon. The mass should be homogeneous and thick;
- Cool the resulting dough. Then beat in the eggs one by one, mixing well. You should get a creamy mass;
- Lay on a baking sheet parchment paper. Then, using a pastry bag or nozzle, squeeze profiteroles of any size;
- Place the baking sheet in an oven preheated to 190 ◦ for fifteen minutes;
- Then lower the temperature by 20◦ and bake for another twenty minutes;
- After the time has elapsed, turn off the oven, and leave the profiteroles in it for fifteen minutes;
- For the filling, peeled shrimp are dipped in boiling water and cooked for no more than one minute. Then drain the water through a colander;
- Cool the seafood and finely chop;
- Rinse fresh dill, dry with a napkin and finely chop;
- Beat cottage cheese with a blender until creamy;
- Peel two cloves of garlic, rub on a grater or pass through a garlic maker;
- Mix the prepared ingredients well in a cup;
- The cooled profiteroles are carefully cut into two halves, put the filling in the lower part and cover with the top;
- The appetizer is laid out on a flat dish, decorated with sprigs of greens.
- Curd mass with garlic and herbs can be served on the table as an appetizer, or you can fill it with tartlets, halves of a boiled egg, tomatoes, cucumbers or peppers. If desired, cottage cheese can be spread on croutons, bread, crackers. You can also roll small balls and lay them beautifully on fresh leaves lettuce;
- The amount of salt, pepper and garlic depends only on individual preferences;
- Instead of dill, you can use parsley, cilantro or green onion feathers;
- So that the circles of tomatoes do not fall apart, and the juice does not flow out, tomatoes should be chosen dense and slightly unripe;
- If a curd mass beat with a blender, then it will turn out airy and delicate in taste;
- For curd triangles, it is best to take thin Armenian lavash, which is sold in large sheets. Cheese can be chosen to taste;
- To prepare dough for profiteroles, you need to take only warm products. And pour the flour all at once, and not in parts;
- Profiteroles should be filled with cottage cheese and garlic filling just before serving, otherwise they will get soggy and lose their appearance.
Most often, cottage cheese is used as a dessert: sugar, berries, jams or fruits are added to it. But professional chefs and housewives have proven that the product is perfect as a savory snack, decorating any holiday table.
Hello everyone from sunny Crimea. We are on vacation, the sun is shining, the weather is beautiful. It's really hot outside. The sea is warm, there was a wave for several days. But, frankly, we've already bought it. So we went to town to shop. We were at the market and bought vegetables, fruits, feta cheese, cottage cheese. Our children love cottage cheese for breakfast with tea. And I also pour honey on the cottage cheese, it is also very tasty and healthy.
For a long time I want to cook a snack of cottage cheese with garlic and herbs. Here such an opportunity fell out, and the idea I had was to serve it on halves of tomatoes. Summer all the same. In winter, such an appetizer can be served in a tartlet or on a cracker.
I have a friend who always prefers cottage cheese with honey for dinner or breakfast. The whole family loves cottage cheese. So, after talking with her, I also began to use cottage cheese with honey. Honey bought in the Crimea, from friends. Very tasty. To be honest, this delicious honey, I ate only at my grandfather's apiary. Well, this year we stocked up on honey.
Now I want to say my opinion about the cottage cheese snack. I really liked this appetizer, my husband liked it too.
The children refused to try because of the presence of garlic in it. For adults, this is a great appetizer and you can come up with your own serving by showing your imagination.
It seems to me that this light dish and satisfying at the same time. And with a tomato, it's just great. True, the tomatoes need to be salted a little. And yet, be sure when you prepare the balls of cottage cheese, put them in the refrigerator for 30-40 minutes.
So, if you have not tried a cottage cheese snack, then I recommend trying it. Moreover, the recipe with photos and it will not be difficult for you to cook it.
Classic cottage cheese dishes- sweet, with sugar, jam, dried apricots and raisins. However, the options for using the product are not limited to them. From high-quality, most often homemade, cottage cheese, salty, spicy snacks and toppings.
To obtain a paste-like mass, mayonnaise of varying degrees of fat content is used. It is he, among other things, that smooths out the sharpness of garlic juice, and if mustard or its oil is included in the sauce, then the dishes acquire a completely indescribable flavor.
Cottage cheese with herbs and garlic - general principles of cooking
Cottage cheese with herbs and garlic is a homogeneous, slightly spicy curd mass. To bring its main components to the required, uniform state, a blender (submersible or with a bowl) may be required. In the absence of this food processor, you can take the most ordinary meat grinder with a very fine grate or a rare metal sieve.
Such a dish in most cases is not subjected to any heat treatment, an exception may be the use of curd mass for filling pies fried in a pan. Therefore, all products for cooking should be taken only the first freshness.
Cottage cheese is the basis of such a dish. Its consistency, graininess and fat content do not play a special role. Everyone can choose the one they prefer. But it should be noted that the fatter the cottage cheese, the easier it is to stir and the mass will be easier to spread on bread or vegetables. Therefore, sour cream or mayonnaise is added to low-fat, and fat-free for diet food churn with a blender.
You can add any greens - dill, parsley, cilantro, mint, basil, etc. It all depends on the type of dish being prepared and personal preferences. It is undesirable to put green onions - the dish may be bitter.
Homogeneous curd mass is brought to the desired taste by adding salt and seasoning with black pepper.
Cottage cheese with herbs and garlic can be served as independent dish. This mass is spread on slices of bread, loaves, fresh or fried vegetables(zucchini). With it you can cook Turkish unleavened pies from thin lavash. It's also great for stuffing. fresh vegetables(tomatoes) or filling holiday profiteroles. Very simple and easy enough to prepare and festive appetizer roll with pieces of tomato inside.
Cottage cheese with herbs and garlic - a snack version of the dish
Ingredients:
Homemade cottage cheese - 400 gr.;
Fresh herbs to taste;
Juice of 1/8 lemon;
Two cloves of garlic;
A tablespoon of fat sour cream.
Cooking method:
1. Separate the washed and well-dried greens from the stems, cut into small pieces and place in a blender bowl or a small deep bowl.
2. Cut the garlic cloves into 3-4 pieces and send to the greens. Salt lightly and chop as finely as possible.
3. Combine the resulting mixture with half of the cottage cheese and moisten lemon juice. If necessary, add salt, add the remaining cottage cheese and mix well again with a blender.
4. Curd mass is suitable as a pate, it can be spread on bread, circles fresh tomatoes or halves of boiled eggs. You can arrange it on tartlets just before serving or just serve it on a plate, garnishing with lemon rings and fresh herbs.
Cottage cheese with herbs and garlic for those who are on a diet
Ingredients:
Fat-free cottage cheese - 100 gr.;
Medium sized cucumber;
Dill greens - to taste;
Small clove of garlic;
Cooking method:
1. Lightly mash lumps of cottage cheese and large clots with a fork and transfer to a blender bowl.
2. Cut off the peel from the cucumber with a thin layer, cut it into thin rings and add to the mashed cottage cheese.
3. Press the garlic with a garlic press here, put the chopped young dill and salt to taste.
4. To make the curd mass homogeneous, beat it with a blender. Whipping time depends on the power of the device and does not take more than three minutes.
5. Spread the finished curd mass with herbs and garlic on the bread, and put dill sprigs on top.
Turkish pies stuffed with cottage cheese, herbs and garlic in lavash
Ingredients:
Two thin "Armenian" lavash;
Three boiled eggs;
one raw egg(protein);
450 gr. homemade or fatty "factory" cottage cheese;
A small bunch of dill;
Refined sunflower oil.
Cooking method:
1. Mash the cottage cheese laid out in a bowl with a fork or crush. Salt to your liking, add finely chopped dill, crushed garlic and yolks, ground by hand.
2. Stir the curd mass with a fork, slightly grinding all the ingredients.
3. Cut pita bread into rectangles measuring 10 by 12 cm. Spread one edge of each such piece well with whipped protein, and on the opposite side (on the edge) put a spoonful of curd filling.
4. Roll the pita pieces into a roll and fry all sides in a small amount vegetable fat.
5. To remove excess oil from the pies, put them out of the pan on a disposable towel (for 2-3 minutes) and only then on a plate.
Cottage cheese appetizer with herbs and garlic in tomatoes
Ingredients:
2-3 sprigs of fresh basil;
100 gr. fatty 18% cottage cheese;
A clove of garlic;
Black ground, or a mixture of peppers;
Two sprigs of dill;
Five dense ripe tomatoes of the same size.
Cooking method:
1. Rinse dill greens and basil leaves under the tap and dry thoroughly from water residues.
2. In a bowl with cottage cheese, put medium-sized chopped greens, minced garlic through a press. Stir, grind twice, using the smallest grate of a meat grinder, and season with mayonnaise mixed with sour cream.
3. At your discretion and taste, add fine salt season with pepper and mix well again.
4. Rinse the tomatoes with cold water and dry them with a towel. Cut each one in half sharp knife, making a zigzag cut in the middle, make two “tulips” from each tomato. With a spoon from the middle, select the pulp and fill the free space with cottage cheese with herbs.
Fried zucchini with cottage cheese, herbs and garlic
Ingredients:
Small young zucchini - 2 pcs.;
Two raw eggs;
300 gr. cottage cheese;
A few sprigs of dill and parsley;
Four tablespoons of white flour;
100 gr. 15% sour cream;
Three cloves of garlic;
small carrot;
Medium sized beets.
Cooking method:
1. First, prepare a batter for zucchini. To do this, beat the eggs well with a small amount salt (literally a pinch). Add flour and beat well again. The batter should be homogeneous, without admixture of flour lumps.
2. Wash the zucchini, dry slightly and cut into thin rings. It is desirable that the thickness does not exceed 0.6 cm. Then dip each such circle in batter and fry in a well-heated vegetable oil from two sides.
3. Grind the cottage cheese through a fine metal sieve. Squeeze garlic into it with a press, add carefully chopped, young dill and parsley (without stems), add salt and mix thoroughly.
4. Separately, rub the carrots and beets with a fine grater and squeeze the juice out of them. Divide the curd mass into two parts. Mix one with two tablespoons carrot juice, and the second with the same volume of beetroot.
5. When the zucchini has cooled completely, arrange them on the lettuce leaves on two large, flat plates. Lubricate part of the zucchini with pink curd mass, and the rest with yellow.
6. You can make the original design of the edges. To do this, lay out the rest multi-colored mixtures into a pastry bag and squeeze the yellow mass around the edges of the pink, and the pink around the edges of the yellow.
Original roll with tomatoes from cottage cheese with herbs and garlic
Ingredients:
Two dense ripe tomatoes;
250 gr. cottage cheese, without grains;
A bunch of fresh dill;
Two small cloves of garlic;
2-3 leaves of fresh mint.
Cooking method:
1. Rinse the mint leaves with dill sprigs under cold running water and pat dry with a towel. Tear off the coarse stems of the dill and chop the greens as finely as possible. Mint leaves also chop, but separately.
2. Deep enamelware mix cottage cheese with chopped mint, mayonnaise and finely grated garlic. Season to your taste with pepper, lightly salt and mix thoroughly again.
3. On a large sheet of foil or cling film Lay out the curd mass and distribute with an even centimeter layer. Sprinkle finely chopped dill evenly on it, and in the center lay a wide strip of tomatoes cut into medium-sized pieces.
4. Lifting the laid out layers together with the foil, wrap the roll. Make sure that it does not curl up with a “snail”, and the filling does not fall out around the edges.
5. Do not remove the foil from the roll, carefully wrap its edges and put the “package” with the roll in the refrigerator for a couple of hours to harden.
6. Serving to the table, remove the "package" and cut cottage cheese roll stuffed with tomato slices.
7. Serve on lettuce leaves laid out along the bottom of a shallow dish.
Original appetizer of profiteroles stuffed with cottage cheese, herbs and garlic
Ingredients:
Homemade or purchased fatty cottage cheese - 300 gr.;
20 gr. homemade thickened cream or natural oil;
Ten ready profiteroles;
40 gr. 30% sour cream;
Six sprigs of fresh dill;
A small head of garlic;
Half a medium lemon;
Three small fleshy tomatoes;
20 gr. purified kernels walnut.
Cooking method:
1. Rinse the tomatoes and dill and dry well by blotting with a linen napkin or disposable towel. Set the tomatoes aside and chop the dill very finely with scissors. Be sure to leave a few sprigs for serving.
2. In a small bowl, combine cottage cheese with medium-sized chopped garlic, butter and walnut kernels. Kill all the ingredients with a blender into a homogeneous mass or twist several times in a meat grinder.
3. Then add sour cream, chopped dill, a tablespoon of freshly squeezed lemon juice. Mix well and bring the mass to taste, seasoning with salt and pepper.
4. With a sharp knife, cut off not too thick “lids” from profiteroles and fill with curd mass. They should be filled completely and even with a small slide. Cover each with "lids", slightly moving them to the edge, and lay them out on a flat plate, slightly retreating from each other.
5. Cut two tomatoes in half, and then into medium-sized slices. Dip one edge of the tomato slice in curd filling, between the filled profiteroles and the “lid” (the second edge of the tomato should hang down). Dill, along with the remaining, sliced \u200b\u200btomato rings, beautifully spread between the profiteroles.
Cottage cheese with herbs and garlic - cooking tricks - useful tips
Fresh cottage cheese is always white. Too oily or homemade may have a characteristic, slightly yellowish tint.
A quality product is not too clumpy or dry, but it also does not contain excess whey.
Stale, expired cottage cheese has a slight musty odor and is slimy. It is very unpleasant in taste.
Be sure to wash all greens thoroughly and dry them dry. The rest of the water should not get into the cooking dish, otherwise it will quickly deteriorate.
Salt is better to take fine. Its crystals will better disperse through the curd mass, and it will be salted more evenly.
unnecessarily granular cottage cheese before twisting in a meat grinder, it is advisable to grind through a sieve, the mass will be more homogeneous.
Curd snack- it's amazingly useful, tasty and very simple. Most Recipes fast food and the process does not take more than ten minutes. If we also take into account the availability of ingredients, then there is simply no price for such snacks.
Must definitely try!
Cottage cheese appetizer - general principles of preparation
The main characteristics of cottage cheese are moisture and fat content. Most recipes are designed for a product of medium consistency. It should not be dry or too wet. If there are a lot of grains and lumps, then the cottage cheese is rubbed through a sieve or ground with a combine, blender. If the mass is soft, then you can simply knead with a spoon or fork.
What goes with cottage cheese:
Cucumbers, tomatoes and other vegetables;
Greens, garlic;
Fish, crab sticks;
Nuts, dried fruits.
Usually, homogeneous masses are prepared for snacks, that is, everything is simply mixed. Further, they are used in addition to bread, pita bread, pancakes, tartlets. Often stuffed with curd masses different vegetables such as tomatoes or peppers. There is different variants diet cabbage rolls from lettuce leaves or Chinese cabbage one of the recipes below.
Appetizer of cottage cheese with garlic for sandwiches
A variant of a wonderful and well-known snack and cottage cheese. It can be used for different sandwiches, tasty are obtained with such filling tartlets and pita rolls.
Ingredients
200 g of cottage cheese;
50-100 g sour cream;
2 cloves of garlic;
Salt and pepper;
0.5 bunch of dill.
Cooking
1. Cottage cheese can be killed with a blender, but it is better to grind it. Such an appetizer will turn out more tender.
2. Grind the garlic, add to the cottage cheese, salt and pepper.
3. Chop the dill, add to the total mass.
4. Fill with sour cream. But do not add all at once, better parts to achieve the desired consistency. The mass should not drain from the sandwiches, but you do not need to do dry either.
5. Use immediately or transfer into a container and put in the refrigerator for a while. It is impossible to keep the mass in a warm room.
Appetizer of cottage cheese in crab sticks
To prepare such a snack from cottage cheese, you need to take sticks that unfold into a flat sheet. This can be seen when buying through the packaging.
Ingredients
8 sticks;
100 g of cottage cheese;
Two sprigs of dill;
A clove of garlic;
small cucumber;
A spoonful of sour cream.
Cooking
1. Take out the sticks, let them thaw for now.
2. Grind the cottage cheese with a spoon, add a finely chopped clove of garlic, herbs to it, add sour cream and mix thoroughly.
3. Rinse a small cucumber, grate or cut into thin and small cubes, add to curd cream.
4. Expand all the sticks at once, spread out in front of you.
5. Divide the filling between all the plates so that the same amount is obtained, and the finished rolls do not differ in size from each other.
6. Gently spread the curd. There is no need to rush, so as not to break the wand.
7. Twist the stick back.
8. You can lay out the rolls like this on a dish, but it’s better to keep it in the refrigerator for half an hour so that the filling gets stronger. After that, you can cut each stick in half or into 3-4 parts.
Appetizer of cottage cheese and pickles
Salted cucumbers and cottage cheese? Very strange but amazing delicious combination. It makes an excellent spread for sandwiches, dip for crackers, meat, crackers. If you add more yogurt to the cottage cheese appetizer, you get a wonderful sauce for the bird.
Ingredients
120 g of cottage cheese;
60 g pickled cucumbers;
2 sprigs of greens;
Cooking
1. Cucumbers cut into slices, pour into a blender bowl or just into any other dish in which it will be convenient to grind.
2. Add cottage cheese.
3. Beat everything together until smooth.
4. Open, evaluate the density. Add some yogurt.
5. Beat again. Try for salt. If there is enough of it from cucumbers, then you can not add it. Sprinkle some pepper if desired.
6. Chop the greens very finely, mix with the mass. It is undesirable to chop it with a blender, since the color of the cottage cheese will not be beautiful.
7. The snack is ready! We use immediately, as it contains fresh herbs.
Cottage cheese snack with nuts
Another option for a creamy cottage cheese snack with nuts. It is very fragrant and has a deep taste. This mass can also be used for various purposes. Walnuts are used, with other types the taste will be different.
Ingredients
200 g of cottage cheese;
2 tbsp. l. nuts;
1 small clove of garlic;
1.5 tablespoons of mayonnaise.
Cooking
1. It's better to start with nuts. Pour into a pan, fry, cool and chop. You can grind to fine crumbs or leave small pieces, a matter of taste.
2. Combine cottage cheese with mayonnaise, put a clove of garlic, salt and grind until smooth.
3. Add chopped nuts.
4. Stir the mass and you're done! Lubricate the toasts, fill the tartlets, use as a filling for pita rolls, pancakes, crab sticks.
Cottage cheese appetizer with avocado in salad
Option unusual snack from cottage cheese to lettuce. Peculiar cabbage rolls will appeal to people who adhere to healthy eating or are on a diet. If the appetizer will be prepared for breakfast, then you can not add garlic.
Ingredients
Ripe avocado;
250 grams of cottage cheese;
0.5 bunch of parsley;
One clove of garlic;
Lettuce leaves;
0.5 lemon;
Salt and other spices.
Cooking
1. It is advisable to choose ripe avocado. Cut the fruit, remove the stone and take out the pulp with a spoon, mash in a bowl with a fork. If the avocado is not ripe, then just finely chop the removed pulp into cubes. We oversleep.
2. Add cottage cheese, you can use a fat-free product, as avocado perfectly smooths out the taste.
3. Cut a little zest from the lemon, finely chop and also add to the snack. Squeeze juice into it. But, if the cottage cheese is sour, then you can limit yourself only to the zest, which gives an incomparable aroma.
4. Chop a small clove of garlic, chop the greens, send to a bowl with avocado and cottage cheese, lightly salt and mix everything thoroughly. If the avocado fruit is hard and the mass is dry, then you can pour in a little yogurt or put low-fat sour cream.
5. Rinse and dry lettuce leaves. Put two teaspoons of the filling in each and roll up like cabbage rolls or pancakes. But you can also make rolls.
6. Transfer the appetizer to plates, serve immediately, as the lettuce leaves will wither during storage.
Cottage cheese appetizer with red fish
AT original recipe lightly salted salmon is used. But this is optional. Feel free to take pink salmon and other similar species. Although, some people prefer to cook with salted mackerel and even herring. Why not? Great everyday option.
Ingredients
200 g of cottage cheese;
80 g lightly salted fish;
1 tsp lemon juice;
dill greens;
A little sour cream.
Cooking
1. Grind cottage cheese with a spoonful of sour cream, but do not make a liquid mass. If it is soft, then add quite a bit of sour cream.
2. Cut the cucumber and greens, pour over the curd.
3. We also cut lightly salted fish, sprinkle with lemon juice. We shift to the main mass.
4. Stir, taste, if necessary, add spices to the curd snack.
5. We lay out the mass into small silicone molds and send it to the freezer for 40 minutes.
6. We take out on a plate, decorate with herbs.
Cottage cheese appetizer with cheese in tomatoes
Recipe for amazing stuffed tomatoes with cottage cheese and cheese. Choose small tomatoes of the same size, it will be more beautiful.
Ingredients
200 g of cottage cheese;
100 g of cheese (any);
Sour cream or mayonnaise;
A bunch of greens;
Spices and garlic to taste.
Cooking
1. Grate the cottage cheese until smooth. If the product is not dry and without lumps, then you can just knead it well.
2. Add grated cheese. Can be used soft cheese, in this case, just put it out of the jar.
3. Add garlic, herbs, salt and pepper, stir.
4. Season with sour cream or mayonnaise. The quantity is at your discretion, you do not need to make a liquid filling.
5. For each tomato, cut off the lid from the side of the stem. With a small spoon, scoop out all the pulp with seeds.
6. Fill the prepared vegetables with curd mass, smooth with the back of a spoon to make it beautiful. You can put a small branch on top.
7. Deliver stuffed tomatoes for an hour in the refrigerator.
Sweet cottage cheese snack with chocolate
A chic version of a chocolate snack that is perfect for dessert, but it cooks very quickly. As a result, the taste of the mass is very similar to glazed curd cheeses.
Ingredients
200 g of cottage cheese;
30 g sour cream;
1 st. l. Sahara;
1 tsp cocoa;
40 g of chocolate;
Tartlets.
Cooking
1. Grind cottage cheese, add cocoa and granulated sugar, season with sour cream.
2. Chop or grate the chocolate.
3. Spread the curd mass into tartlets, fall asleep on top chocolate chips.
4. You can melt chocolate in microwave oven with the addition of 1 tsp. butter and pour over the glaze.
Curd sweet snacks actually great amount. You can add jam, berries and fruits, nuts, marmalade, small sweets to the main product and come up with goodies on your own.
If the cottage cheese is dry, then it is always wiped, and fat sour cream or cream is added to smooth the taste.
The cottage cheese is not very fresh, any concerns? When adding other products, the growth of bacteria will accelerate, the risk of getting poisoned increases. Better product subject to heat treatment, for example, make casseroles, cheesecakes, flat cakes from it.
