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Cottage cheese main courses: what to cook for lunch? Video
Cottage cheese is a healthy and low-calorie ingredient for many dishes. It is commonly used for cheese cakes, casseroles, and sweet breakfast mixes. However, hearty main dishes can also be prepared from cottage cheese. Cottage cheese goes well with vegetables, dough and other ingredients.
Second courses from cottage cheese
Peppers stuffed with cottage cheese
This dish is popular in Caucasian cuisine, where they like to combine fresh cottage cheese with vegetables, nuts and herbs. For this recipe, the preference is for moderate-fat cottage cheese.
You will need: – 4 sweet peppers; – 200 g of fresh cottage cheese; – 3 cloves of garlic; – fresh herbs (parsley, dill, celery, basil, cilantro); – 1 tablespoon lemon juice; – 0,5 cups of shelled walnuts; – salt; – freshly ground black pepper.
Peel the bell peppers, remove the seeds and partitions. Place on a wire rack and bake in the oven until soft. Chop fresh herbs, chop the nuts coarsely, grind the garlic in a mortar along with salt.
Mix fresh cottage cheese with garlic, herbs and nuts. Add lemon juice and freshly ground black pepper. Stir the filling thoroughly and fill the baked peppers with it. Place them in a greased baking dish and place them in an oven preheated to 200 ° C for 5-7 minutes. Serve hot, sprinkled with fresh sour cream or spicy tomato sauce. Separately, you can serve finely grated cheese and sprinkle it on the dish before serving.
You don’t need to bake the peppers, then instead of the second course you will have an appetizing cold appetizer
A very popular hot dish is dumplings with cottage cheese. They can be made sweet or savory. Try making cottage cheese and sour cream dumplings with berry sauce.
You will need: – 500 g of cottage cheese; – 0,75 cups sour cream; – 2 eggs; – 2 tablespoons of sugar; – 2 cups of flour; – 2 tablespoons of butter; – 0,5 cups of milk; – salt.
For berry sauce: – 1 glass of frozen or fresh berries (strawberries, blueberries, currants or raspberries); – 0,5 cups of sugar; – 1 tablespoon of cornstarch.
Make berry sauce. Pour washed berries into a saucepan, add sugar. Bring the mixture to a boil and cook for 5-7 minutes. Remove the saucepan from heat. Dissolve the starch in a quarter glass of water and pour the mixture into a saucepan with berry broth. Stir the sauce well and refrigerate.
Whisk the egg with milk and salt. Pour in the sifted flour in portions and knead the tough dough. Mash the cottage cheese thoroughly with sugar and salt, add the egg. Roll out the dough on a floured board into a thin layer, cut out circles with a glass or a metal notch, put a spoonful of filling in the middle of each. Blind the edges tightly and curl them with “string”.
To prevent the dumplings from sticking, brush the edges of the dough with egg white
Boil water, salt it. Spread the dumplings out and stir to prevent the dough from sticking to the bottom. Do not put a lid on the pot. When the dumplings come to the surface, remove them with a slotted spoon and put them in a bowl, dripping with melted butter. Serve with berry sauce.