EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: fresh cheese (Page 1 of 3)

Raw Vegetables and Chicken Salad with Feta

March 14th, 2015 in Salads by Julia Volhina
Raw Vegetables and Chicken Salad with Feta

This salad is more advanced version evolved from Raw Vegetable Salad with Feta.

I added few ingredients: kale, celery, zucchini, corn, olives, mushrooms and a protein source, boiled chicken, to make things a bit more interesting.

I take this salad ingredients with me and slice them up at work for a healthy lunch. It only takes few minutes to do.

By the way, if you boil chicken right before making the salad, make sure you let it cool down to room temperature first.

Raw Vegetable Salad with Feta

August 30th, 2014 in Salads by Julia Volhina
Raw Vegetable Salad with Feta

I am trying to eat my vegetables raw at the moment (losing some weight, trying to eat more healthy, running and such). So this is a salad which I make for myself for lunch at work to accomplish this.

It takes about 10 mins to do all the slicing and dicing. And maybe 5 more for cleaning and packing.

Occasionally I add to it raw corn, onions, spinach, lettuce to vary things up, but cucumbers, tomatoes, mini peppers and avocado are always present.

How to Make Quark from Milk

June 28th, 2014 in Tips, Advices & How-to by Julia Volhina
How to Make Quark from Milk

This is a bit more time consuming way to prepare quark (fresh cheese) than the one from kefir, it it is also a bit cheaper.

Usually you would just leave unpasteurized milk in warm place for a day or two to sour. But since all milk sold here is pasteurized, it needs some help to get sour, this is why we will also use kefir or cultured buttermilk.

Whole milk will produce tastier cheese, so I suggest using whole milk. I use Snowville Creamery milk for my recipes and it works great every time.

This amount of ingredients will produce about 1.5lb of fresh cheese.

Ricotta Cheese Stuffed Pasta

November 30th, 2013 in Main Dishes, No-meat, Pasta by Julia Volhina
Ricotta Cheese Stuffed Pasta

This is my first take on stuffed jumbo pasta shells, but I will must say it will not not be last: there are so many stuffings these may work nicely with.

In this recipe pasta is stuffed with five cheeses (ricotta, provolone, mozzarella and romano), fresh parsley and egg mix.

For sauce I tried something new too: that is canned crushed tomatoes, usually I avoid using canned vegetables, but these worked well for sauce and saved me quite some time too.

How to Make Quark (Fresh Cheese) from Kefir

June 29th, 2013 in Tips, Advices & How-to by Julia Volhina
How to Make Quark (Fresh Cheese) from Kefir

This is somewhat easier way to get quark (fresh cheese): it requires less time since you don’t need to sour milk and such, since kefir is used instead.

There is a trade off to that of course, the taste of quark will depend greatly on taste of kefir itself, as well as its fat content. So use good quality kefir to prepare quark.

Note: 2 quarts of low fat kefir will make you about a pound of quark.

Cottage Cheese Pancakes

March 16th, 2013 in Main Dishes, No-meat by Julia Volhina
Cottage Cheese Pancakes

This is my attempt to adjust russian fresh pancake recipe to use domestic ingredients. Main ingredient – russian fresh white cheese – has much thicker consistency than cottage cheese which you can usually buy in the store.

By the advice of one of this blog readers, I tried cottage cheese produced by Friendship brand and the result turned out pretty good. Main challenge was to find a proper amount of flour, with about half of cup pancakes turned out very tender, but not too hard to handle.

If pancakes break when you try to flip them, make them smaller, these will be easier to handle. Enjoy for breakfast of brunch!

Pasta with Chicken and Mushroom Sauce

September 29th, 2012 in Chicken, Main Dishes by Julia Volhina
Pasta with Chicken and Mushroom Sauce

Creamy chicken and mushroom sauce with feta cheese and parsley will work for any kind of pasta.

Don’t forget that different kinds of pasta require different time for cooking: check instructions on pasta package and adjust steps accordingly so both sauce and pasta are ready approximately in the same time.

By the way, white champignons can substitute for brown cremini mushrooms in this recipe.