- Phase Ducane diet
- Examples of recipes for the Dukan Diet
- Drinks in the Dukan Diet
To date, the French dietdietitian Pierre Ducane is perhaps the most popular in the world. According to the principles of this diet lose weight the stars – Sarah Jessica Parker, Penelope Cruz, wife of Prince William, as well as ordinary women. The effectiveness of the diet proved its unprecedented popularity, numerous positive reviews. Pierre Ducane – French GP therapy began to develop the principle of power, which helps in the treatment of obesity, in 1975. In 2000 he published his book “I can not lose weight” with a detailed description of the diet, as well as containing the recipes. The book was reprinted many times in various countries around the world spend huge circulations.
Diet is very effective even when the condition thatnot a hard and aggressive. The main effect of the diet principle – the use of the protein and protein foods, reducing to a minimum carbohydrate products. The diet is divided into four phases, each of which contains forbidden and allowed products differ in length and the action on the body. The main advantage of the diet is no limitation in the number of used products, at the time of meals. Approved products are quite diverse, which allows you to cook a variety of interesting dishes, varied recipes. Moreover, it permitted the use of a small amount of salt, spices, sauces, starch and gelatin. It is even possible to prepare such fancy dishes as aspic or salads.
Phase Ducane diet
The diet is divided into four phases, the durationeach of which is calculated individually. The first phase – the toughest, it can stick to no more than 10 days. The second phase of support made during the first result, but third it securely fixes. diet fourth phase is not limited, but only some recommendations. Along with diet French nutritionists advise to perform basic physical exercises or walk on foot every day, it will speed up the metabolic processes in the body and removing fatty deposits.
The first two and the basic rules of the diet -use bran oat and not less than one and a half liters of pure water every day. Oat bran contains grains of shell because of this they are well cleaned intestines, normalize the work of the entire digestive system, digested with the existing body fat and inhibit the absorption of new ones. But how useful the water – is known to every one of us. In the process of weight loss, it is vital to maintain the normal functioning of the body, for its purification and moisture saturation.
Phase 1: “Attack”
The duration of this phase can vary from 3up to 10 days, depending on the extra weight – the number of kilograms that you need to throw. More than 10 days to comply with the first phase of the diet is not recommended. The principle of the first stage – eating only protein foods.
- lean poultry (chicken, turkey);
- chicken eggs;
- lean ham, veal liver;
- meat fish and seafood;
- low-fat dairy products;
- onion and garlic;
- a small amount of salt, spices, vinegar.
All other products – bread, vegetables, cereals,beans, sugar, alcohol – are not allowed to eat. One should not eat fatty meat (mutton, beef, pork, veal, rabbit). On the day you need to use one or two tablespoons of bran and do not forget about enough water.
Phase 2: “Cruise”
This second stage of the diet, it consists of alternatingprotein and vegetable diet. The alternation occurs by day: day every other day, 3 days 3 days 5 days 5 days. In the days of protein to consume all those products and that the first phase of the diet. But in vegetable day Eat all the vegetables except starchy (potatoes), legumes, cereals. Allowed the use of gelatine and starch adzhika and ketchup, spices, nonfat cream, dry wine. However, these products need to be used in a small amount per day is allowed to use only two of the above product. Number of oat bran should be increased to two or three tablespoons
Phase 3: “Fixing”
The third phase of the diet is aimed at consolidatingThe results achieved in the first and second stages. For every kilogram of weight that you dropped, falls 10 days duration of the third phase. This step is very time-consuming, but it is different stringent requirements. Eat all the products of the first and second phases, as well as:
- fruits (except strongly sweet – grapes, bananas, cherries);
- whole wheat bread;
- pasta, cereals and potatoes – no more than two times a week;
- cheese – 40 grams per day.
During this phase of the diet, you can arrangethe body a kind of “holidays”, it may even be a festive meal, where you can afford to use as food anything you want. However, the next day should be spent on protein foods. Number of bran increases to 3-4 tablespoons per day.
Phase 4: “Stabilization”
This is the last, final stage of the Ducane diet,Which has no significant limitations. In food you can use anything you like. However, once a week, it is necessary to arrange an unloading protein day, which includes only products from the first phase of the Ducane diet. Oat bran need to continue to be consumed constantly, they will reduce the amount of assimilated fat from food. Thus, this stage of the diet can always be observed!
Examples of recipes for the Dukan Diet
So, the Ducane diet is diverseConsumed products. Even during the strictest first phase of the allowed products, you can prepare interesting and tasty dishes that can be served not only at the daily table, but also at the feast. And one hundred concerns the remaining stages of the diet, then you can use almost all products. Here are some examples of recipes for the French diet Ducane, sequentially for each of the four phases.
Recipes for the “Attack” phase
During this stage of the diet Dyukana is biased towardsProtein food. The lack of fat and carbohydrates in the diet leads to the splitting of fatty deposits in the body, and oat bran effectively cleanses the intestines. In the first phase of the diet, you can feel fatigue and drowsiness, dry mouth, but this is absolutely normal sensation. From protein foods, you can prepare a lot of varied and satisfying dishes. Moreover, there are no restrictions on the number of meals and food itself.
First courses: light soup with seafood
- It will take: a piece of fish on the bone (salmon, trout), sea cocktail (squid, shrimp, mussels, etc.), 1 onion, salt and spices to taste.
In cold water put a piece of fish on the bone. You can choose a piece for both steak. Brew with a bone, this will give an extra flavor and richness to the broth. There also put the crushed bulb. Boil the broth for about 20 minutes. Remove the fish, separate from the bone, chop the meat into the soup. Add a cocktail of seafood, salt, spices, cook for another 7 minutes. When serving, you can sprinkle the soup with lemon juice or soy sauce.
The second dishes: tender chicken liver in milk
- It will take: chicken liver, skimmed milk, 1 onion, salt and spices.
Chicken liver rinse, cut into cubes orSlices, add spices and salt, soak in milk to cover the meat. Leave for the night (in the refrigerator). Heat the frying pan, pour the mixture. Onion cut into half rings and add to the mixture. Stew about 30 minutes on a small fire (until almost all the liquid has boiled out).
Desserts: air casserole
- You will need: 400 grams of cottage cheese with a minimum percentage of fat, 2 tablespoons of oat bran, 0.5 cup skim milk, 2 chicken eggs, baking powder, sugar substitute, vanillin.
Oat bran with milk for about three minutes,Let cool, mix with cottage cheese, egg yolks, baking powder, vanillin. Whisk egg whites separately with a sugar substitute in a thick foam, add to the curd mass. All thoroughly mixed, put the mass in a mold, bake about 50-60 minutes at 180 degrees.
Recipes for the “Cruise” phase
This phase of the Ducane diet is distinguished by the addition ofVegetables to the diet. This significantly increases the variation in the preparation of various dishes. It should be remembered that a ban is imposed on starchy vegetables, beans and groats, but all other vegetables can be safely consumed. In protein days, any recipes for the “Attack” phase will work. But for vegetable days of the Ducane diet are given separate recipes.
The first dishes: vegetable okroshka
- You will need: skimmed yogurt, cucumber, radish, greens, chicken eggs, salt, spices.
Chicken eggs boil and cut into cubes. Cucumbers finely chopped or grated on a large grater. Radish finely chop, chop the greens. Mix everything, pour low-fat kefir, add salt and spices to taste. Alternatively, chicken eggs can be replaced with boiled chicken or crab sticks.
The second dishes: baked eggplants with sauce
You will need: eggplant, skimmed cream, garlic, salt, spices.
Eggplant washed and cut along, bake inOven at 200 degrees for 20 minutes. Prepare the sauce: skim the skimmed cream with salt, spices, pressed garlic. Pour eggplants with sauce.
Salads: cottage cheese and vegetable salad
It will take: 0.5 cup low-fat cottage cheese, 1 sweet Bulgarian pepper, 2 tomatoes, greens, salt, black pepper.
Peel the tomato from the skin. To do this, make a cross-cut on the skin, lower the vegetable for half a minute in boiling water, peel. All vegetables and greens finely chopped. Mix everything with cottage cheese, add salt and pepper. With this salad you can stuff fresh tomatoes for a beautiful serving.
Baking: oat bran breads
You will need: bran: 4 tablespoons. Oatmeal and 2 tbsp. Wheat, 100 g skim milk, 2 chicken eggs, salt, sugar substitute.
Bran with milk, heat 2-3 minutes inMicrowave to swell. Let cool, add 2 eggs, salt, sugar substitute. Mass well knead. Put the spoon on a baking sheet, pre-coated with baking paper. Bake in the oven for about 20 minutes at high temperature (200 degrees).
Recipes for the “Fastening” phase
This time-consuming phase of the Ducane dietThere is no strict restriction in food. Therefore, you can cook almost anything, anything from any products. However, it should be remembered that beans, cereals, potatoes and pasta should be consumed no more than twice a week. If a feast is foreseen, then you can not deny yourself refreshments. However, the next day is better to take the menu of the first phase of the Ducane diet, that is, eat only protein and protein products, the recipes of which we gave in the section “Recipes for the phase” Attack “. In the phase of “fastening, you can vary the menu with fruits, but you should avoid especially sweet – grapes, bananas.
First courses: pumpkin-mushroom soup
It will take: champignons, pumpkin, carrots, greens, onions, garlic, skimmed cream, salt and spices.
Onions and carrots finely chop, boil untilSemi-preparedness. Champignons and pumpkin cut into cubes and add to the soup, cook for another 10 minutes. Prepare a refueling: skim the cream with crushed garlic, salt and spices, add to the soup, allow to boil and turn off. Add greens to a bowl of soup.
The second dishes: veal with vegetables, baked in the sleeve
It will take: a piece of veal tenderloin, cabbage, onions, tomatoes, greens, fat-free kefir, salt and spices.
Veal cut into portions, eachThe piece is slightly repulsed. Season and season with spices. Cut cabbage larger, onion – half rings, tomato – circles. Salt, stir, pour kefir. Veal put in a sleeve for baking, on top lay out the vegetables with sauce, close the sleeve on both sides. Bake in the oven at 200 degrees for about 40 minutes.
Desserts: muffins from cottage cheese and bran
It will take: Bran, it is better to take 2 tablespoons of oatmeal and wheat, 3-4 tablespoons of cottage cheese (0%), dried milk – 2 tablespoons, starch – 1 tablespoon, 2 eggs, 1 tsp. Baking powder and cocoa powder, sugar substitute.
Oat and wheat bran to mix, addDry milk, corn starch, cocoa powder, baking powder and sugar substitute, mix thoroughly. Curd the cheese well, beat the eggs and mix with the cottage cheese. Combine with a dry mixture, knead the dough. If desired, you can add vanillin or any other flavor, for example, caramel. Put the dough in molds, bake for 20 minutes at 180 degrees.
Recipes for the “Stabilization” phase
This phase can last throughout life,It rather resembles not the diet, but the principles of proper nutrition. There are no restrictions in the products used. However, it is worth remembering that it is better to choose bread from whole-grain flour, macaroni – solid varieties, rice – uncleaned. These foods are not only less caloric, but also beneficial to the body. In order to avoid the appearance of excess weight, it is necessary to arrange once a week a unloading day in which to consume only protein products (as in Phase 1 “Attack”). Do not forget about oat bran. We use them daily in an amount of 3-4 table spoons.
As for cooking, on the fourthPhase of the Ducane diet can be fully developed. However, do not abuse the frying of products and cooking them in deep fat with a lot of vegetable oil. It will be good to cook vegetables and meat on the grill, bake in the oven and on the fire. They can also be boiled, stewed, cooked in a microwave, steamer or multivark. Following these simple tips, the weight loss will not recruit again, the body will fix its weight, and also stabilizes the digestive system.
Drinks in the Dukan Diet
Following Dukan’s diet, do not useDrinks containing sugar – carbonated water and fruit juices. Also in the first two phases, alcohol in any form is contraindicated. And only with the third phase you can afford to drink a little dry wine. Any alcohol is very caloric, and also significantly slows down and worsens the metabolism, which in itself is unfavorable for the body. Coffee and tea are allowed, but sugar should be replaced in this case. From the second phase, you can use vegetable juices, preferably freshly squeezed. The best companion is not only during a diet, but every day – pure water. Some drinks, the recipes of which are given below, can even replace a full meal.
Milk cocktail for the “Attack” phase
You will need: 200 ml skim milk, 1 chicken egg, sugar substitute, vanillin.
Protein should be separated from the yolk and whisked well untilThe appearance of thick foam. If the sugar substitute in tablets, they should be dissolved with vanillin in a spoonful of water, then add to the squirrel. Pour in the milk and shake the cocktail blender for another minute. Milk shake turns thick and sweet.
Kefir cocktail for the “Cruise” phase
You will need: cottage cheese (0% fat content) – 100 g, fat-free kefir – 200 g, oat bran – 2 tablespoons, cocoa – 2 tsp, sugar substitute.
Mix all ingredients thoroughly and shake in a blender. This cocktail is ideal for breakfast, as it is very nutritious.
Low-alcohol mulled wine for the “Fastening” phase
It will take: dry carcade welding, 100 ml of dry red wine, a few slices of orange and lemon, spices (cinnamon, cloves, cardamom, ginger, vanilla, nutmeg).
Dry brewing karkade brew in 200 ml of boiling water,Give a good brew. Put on the stove and, not bringing to a boil, add finely chopped orange and lemon, spices. Bring to a boil and cook for about 5 minutes. Allow to cool slightly, add a dry red wine.
Green tea with ginger
It will take: large leaf green tea, fresh ginger, lemon juice, sugar substitute.
Pour the green tea into the boiling water, addSome fresh ginger, grated, and lemon juice. Cook for about 5 minutes, let it brew. Serve with sweetener. This tea is good for any phase, but the most useful is in the last phase of “Stabilization”, when you can already use various products. He very well stimulates metabolism, prevents the absorption of fats from food.
Cottage cheese is a fresh cheese curd product with a mild flavor.
The first known use of the term “cottage cheese” dates back to 1831 and is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter.
Cottage cheese is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet-curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small-curd or large-curd preparations. Pressed cottage cheese becomes hoop cheese, farmer cheese, pot cheese, or queso blanco.
Curd size is the size of the chunks in the cottage cheese. The two major types of cottage cheese are small-curd, high-acid cheese made without rennet, and large-curd, low-acid cheese made with rennet. Rennet is a natural complex of enzymes that speeds curdling and keeps the curd that forms from breaking up. Adding rennet shortens the cheese-making process, resulting in a lower acid and larger curd cheese, and reduces the amount of curd poured off with leftover liquid (whey). Sometimes large-curd cottage cheese is called “chunk style.”
Cottage cheese can be eaten in a variety of different ways: by itself, with fruit and sugar, with salt and pepper, with fruit puree, on toast, with tomatoes, with granola and cinnamon, in salads, as a chip dip, as a replacement for mayonnaise in tuna salad or used as an ingredient in recipes such as jello salad and various desserts. Cottage cheese with fruit such as pears, peaches, or mandarin oranges is a standard side dish in many “home cooking” or meat-and-three restaurants’ menus in the United States. It is also used in dishes such as lasagna where it takes the place of ricotta.
World War I
poster encouraging U.S. citizens to consume cottage cheese as an alternative to meat products.
A 113-g (4-oz) serving of 4% fat product has about 120 calories, 5 g fat (3 g saturated), 3 g carbohydrates, and 12 g protein. It also contains about 500 mg sodium, 70 mg calcium, and 20 mg cholesterol.
Some manufacturers also produce low-fat and nonfat varieties. A fat-free kind of a similar serving size has 80 calories, 0 g fat (0 g saturated), 6 g carbohydrates, and 14 g protein.
Cottage cheese is popular among dieters and some health food devotees. It is a favorite food among bodybuilders, runners, swimmers and weightlifters for its high content of casein protein (a longer-lasting protein) while being relatively low in fat. Pregnant women are advised that cottage cheese is safe to eat, whereas some cheese products are not recommended during pregnancy.
- Cottage cheese boycott, a consumer boycott in 2011 in Israel against the rise of food prices
- Faisselle, a French cheese, similar to cottage cheese
- Fromage blanc, a soft French cheese
- Mascarpone, an Italian cheese made from cream, coagulated with citric acid or acetic acid
- Chhena, an Indian cheese, similar to cottage cheese
- Ricotta, an Italian whey cheese
- Quark, a European curd and cheese
- Queso fresco, a Spanish and Latin American soft cheese
- Cottage Double, a product by Breakstone’s containing cottage cheese and a variety of fruits
- Making Cottage Cheese At Home
Three Methods:Eating Cottage Cheese PlainCooking with Cottage CheeseFinding Other Uses for Cottage CheeseCommunity Q&A
If you’ve been looking to add healthy new foods to your diet that aren’t a chore to eat, look no further than cottage cheese. Not only is it loaded with protein, calcium and vitamin D, it’s also mild enough to be used in a variety of different dishes, making it endlessly customizable. Cottage cheese can be eaten on its own, turned into a rich topping or filling or even used as a more nutritious alternative to other dairy products that are higher in fat and calories.
Method 1 Eating Cottage Cheese Plain
- Enjoy it by itself.
Simply spoon some cottage cheese into a bowl and dig in. If you find the flavor lacking, season it lightly with a dash of sea salt and cracked black pepper. It’s also common for people to enjoy their cottage cheese with crackers or other crispy items, which can add extra dimension to the texture.
- Since it’s high in protein, calcium and other beneficial nutrients, cottage cheese makes a well-balanced snack on its own.
- Cottage cheese can be eaten like yogurt, with lots of different stir-ins and additives from granola to chocolate to crushed pistachios.
- Serve it with fruits and vegetables.
Pair cottage cheese with slices of fresh peaches, apples or tomatoes, or scoop it up with baby carrots and celery sticks. The sweet and tangy notes of the fruits and veggies will provide a pleasant contrast to the smooth, subtle flavor of the cottage cheese.
- A veggie tray with cottage cheese for dipping can make a light, refreshing poolside snack in the summertime.
- Spread it on toast.
For the first meal of the day, skip the butter and go with a more wholesome dairy alternative. A layer of cottage cheese will soften the crunchy toast and keep it from being quite so bland. Devour your loaded toast as-is, or top it with other ingredients like savory nut butters, raisins or a drizzle of honey.
- You could also try cottage cheese on a bagel or toasted muffin.
- Cottage cheese is higher in protein than both milk and cream cheese, and lower in fat, too.
- Heap it on a salad.
Along with beets, herbed croutons or toasted almonds, a spoonful of cottage cheese can provide the finishing touches to a hearty salad worthy of a meal. Cottage cheese is a staple of many salad bars for good reason—it complements the many different components well without making the salad soggy the way dressings tend to do.
- Cottage cheese can be used to hold together other types of salads, as well, like chicken or tuna salad.
Method 2 Cooking with Cottage Cheese
- Bake it into a lasagna.
Cottage cheese can be used in place of ricotta for a more health-conscious take on the beloved Italian dish. Whip the cheese by hand and layer it between strips of pasta and zesty tomato sauce. For even more flavor, fold in grated parmesan, a little minced garlic and some fresh parsley or basil.
- Strain the excess moisture out of the cottage cheese and pulse it in the food processor for a few seconds to make the consistency more like ricotta.
- Don’t worry about ruining dinner, even if you’re not the biggest fan of cottage cheese—once everything is cooked together, you won’t even be able to taste the difference.
- Use it to thicken sauces.
Stir cottage cheese into sauces or stews as they simmer to bulk them up and make them more filling without the need to add meat. When heated, the soft curds will set up particularly well in dishes with creamy bases, such as vodka sauce or stroganoff.
- Stir cottage cheese into your leftovers just before you reheat them to keep them from getting too dry.
- Reach for a carton of cottage cheese instead of a can of creamed soup when you’re whipping up a savory casserole.
- Add it to baked goods.
The next time you bake a pound cake, cookies or cornbread, mix in a few ounces of cottage cheese once you’ve combined your wet and dry ingredients. The finished product will be rich, flavorful and have a remarkably smooth consistency right out of the oven.
- Try making dense confections like biscuits and scones with cottage cheese instead of buttermilk.
- Serve it in or on pancakes.
Whisk the cottage cheese straight into the batter, whipping or blending it first to eliminate the biggest chunks. The result is a satisfying (but not too heavy), complete breakfast that will leave you feeling energized and get your day off to a healthy start.
- You can also spoon it straight onto the top, along with maple syrup, banana slices, chocolate chips or your choice of add-ons.
- Incorporating cottage cheese into pancake (and waffle) batter is a great way to get a protein-packed breakfast without resorting to cooking with protein powder, which can often interfere with the flavor of a dish.
Method 3 Finding Other Uses for Cottage Cheese
- Substitute it for sour cream or mayo.
Throw one or two cups of cottage cheese in a blender with a splash of white vinegar or lemon juice and blend until smooth. When you’re done, you’ll have a convenient go-to condiment that looks and tastes almost exactly like its high fat counterparts, but with a fraction of the calories.
- Slather your sour cream replacement onto nachos, baked enchiladas, a bowl of chili or a burger.
- Fill deviled eggs with a cottage cheese mixture for a protein-packed nibble.
- Blend it into a smoothie.
Cut the amount of milk you add to your smoothies in half and let cottage cheese fill in for the rest. This will up the protein content considerably, and since it’s thicker, you’ll never have to worry about watery smoothies again.
- Choosing to include sweeter flavors can help balance out the saltiness of the cottage cheese.
- Add cottage cheese to make-ahead smoothie packs and refrigerate. That way, all you have to do is dump everything into a blender when you need a quick snack or meal replacement.
- Top a baked potato.
Cottage cheese makes a welcome addition to a steaming spud, especially when teamed up with bacon, chives, shredded cheddar and all the other fixin’s. In fact, it’s smooth and salty enough to make butter unnecessary, which will help spare you even more calories and fat.
- You can also use cottage cheese to fill out twice-baked potatoes and potato skins.
- Try it in your favorite dips.
Where you would ordinarily use cream cheese, going with blended cottage cheese can enhance both the flavor and texture of hearty dips. A decadent spinach-artichoke or creamy bleu cheese buffalo chicken dip made with cottage cheese is sure to be a crowd pleaser at your next dinner party or casual get together.
- For Mediterranean-inspired dishes, create your own skinny version of tzatziki by blending cottage cheese with cucumber, dill, mint and lemon juice.
- Don’t forget to strain the liquid whey out of the cottage cheese before folding it into your dip.
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- Choose a reduced fat cottage cheese if you’re counting calories.
- Cottage cheese is best when it’s fresh. Before you start cooking, check the package to make sure it hasn’t passed its expiration date.
- Make your own cottage cheese at home so that you’ll always have a ready supply on hand.
- By selecting your ingredients wisely, you can modify your favorite dishes and continue enjoying them while dieting rather than having to give them up altogether.
- Like other dairy products, cottage cheese should be avoided or used in moderation if you’re lactose intolerant.
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Valeria Saulevich from Austria
Country of origin
I come from Belarus, but I have been living and studying in Austria for several years already. Once I accompanied a group of Austrian students who came to Minsk for a week to get to know Belarusian people, their lifestyle and traditions. On one evening local families agreed to invite Austrians for a dinner. I also joined a small group of guests as a translator. After the rich meal according to Belarusian custom we were offered tea with desserts. Among other sweets there were pancakes with cottage cheese filling. I was especially happy about this dish, as it is one of my favorites and I had been missing it in Austria.
On the next evening the group left Minsk for Austria. I was going to stay in Belarus with my family for another couple of weeks, but before I could get home, I had to spend a night at my aunt’s. When I entered her flat, happily inviting me to have a dinner with her, she said: “As I knew that you will come today, Valeria, I thought, why not preparing the pancakes with cottage cheese”. Well, there can’t be enough of pancakes with cottage cheese, I thought in my turn.
At home in my little town my mother and grandmother welcomed me with warm hugs and kisses. Knowing I am hungry, they hurried up to report to me, that my beloved pancakes with the cottage cheese had been already awaiting me in the kitchen.
This was the discovery for me: pancakes filled with cottage cheese belong to the welcome culture of Belarusians. It is not just tasty food, but a festive delicacy. Now, especially when served at home, they remind me of three things: welcome, care and love. The very gesture of baking and filling pancakes is a sign that my mother gives her best to make me feel good and glad at home. This food is more time-taking than what she cooks for herself in daily life and I know I am being received as a dearest guest. And love? Each time when I smell and taste home-made pancakes with cottage cheese, I am surprised how simple and yet meaningful its forms may be.
- For the pancakes:
- 3 eggs
- 400 ml milk
- 7 heaped table spoons of flower
- 4 table spoons of seed-oil
- butter for the pan
- For the filling:
- 1 kg cottage cheese or firm quark
- 6 youlks
- cinammon, raisins, dried apricots (optional)
- 1. Sift the flower in one bowl.
- 2. In another bowl whip the eggs using a mixer.
- 3. Add salt and sugar (as much as you like, I take one teaspoon of salt and one teaspoon of sugar), 200 ml milk and flower to the eggs.
- 4. Mix everything with a spoon or fork, so there are no lumps
- 5. Then whip the dough continuously 15-20 minutes.
- 6. Add another 200 ml of milk and whip it again.
- 7. Make the oil boil and add it to the dough while whipping.
- 8. Heat a pan, put some butter on the pan and bake the pancakes. Normally you don’t have to oil or butter the pan again afterwards.
- Cottage cheese filling
- 1. Add youlks to the cottage cheese or quark. The cottage cheese I take for the filling in Belarus or in Austria is dry, so I need 5-6 youlks. But if you have a soft or creamy cheese, take less of them or use only sugar. The point is that your filling should remain firm. But if the cottage cheese is too dry, you may even add some egg-white to it. Mind: how many youlks you need also depends on how big they are.
- 2. Add sugar as much as you like. However sugar may also make the cottage cheese more soft and liquid.
- 3. You can add cinammon (personally I like it), vanilla, raisins, dried apricots – whatever you like. Everything is optional.
- 4. Mix what you have now. Here you are.
- Filling the pancakes
- 1. Put as much filling as you like in the middle of the pancake, roll it or make “envelopes”(first close the filling with the pancake on the bottom, then on both sides and finally from above).
- 2. Brown the pancakes from the both sides on the slightly buttered pan.
- 3. You can serve the dish with sour cream, jam, honey, whipped cream or whatever you like. Enjoy!