Cottage Cheese Tart with Sour Cream Filling
Table of Contents
Ingredients
For the Dough:
1 egg
40 grams sugar
A pinch of salt
90 grams butter (cold, cut into cubes)
1 tsp baking powder
250 grams flour
For the Filling:
400 grams cottage cheese
100 grams sour cream
140 grams sugar
1 tsp vanilla sugar
2 eggs
Step-by-Step Instructions
Step 1: Prepare the Dough
Mix the dry ingredients:
In a large bowl, combine 250 grams of flour, 1 teaspoon of baking powder, and a pinch of salt. Stir to ensure that the dry ingredients are evenly mixed.
Add the butter:
Cut 90 grams of cold butter into small cubes and add it to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. You want to avoid overworking the dough so that it remains light and tender.
Add the egg and sugar:
In a small bowl, whisk together 1 egg and 40 grams of sugar. Pour this mixture into the flour and butter mixture, and stir with a spoon or your hands until the dough begins to come together.
Form the dough:
Once the dough starts to come together, lightly knead it until it forms a smooth ball. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This will help make the dough easier to roll out and ensure a crisp crust.
See also Apple Cinnamon Puff Pastry Delight
Step 2: Prepare the Filling
Blend the cottage cheese:
In a large bowl, add 400 grams of cottage cheese. If the cottage cheese is lumpy, you can pass it through a sieve or blend it in a food processor to achieve a smooth consistency.
Add the sour cream and sugar:
Stir in 100 grams of sour cream, 140 grams of sugar, and 1 teaspoon of vanilla sugar. Mix well until all the ingredients are evenly combined.
Incorporate the eggs:
Add 2 eggs to the mixture, one at a time, and whisk until the filling becomes smooth and creamy. The eggs help to bind the filling and give it a rich, custard-like texture.
Step 3: Assemble the Tart
Roll out the dough:
Once the dough has chilled, remove it from the refrigerator. Roll it out on a lightly floured surface to fit a 20 cm (8-inch) tart pan. The dough should be about 1/4 inch thick. Gently press the rolled-out dough into the tart pan, making sure to cover the bottom and sides evenly. Trim any excess dough.
Pre-bake the crust (optional):
For a crispier crust, you can blind bake the tart shell before adding the filling. To do this, prick the bottom of the dough with a fork, cover it with parchment paper, and fill it with pie weights or dried beans. Bake the crust at 180°C (350°F) for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. This step is optional but recommended if you prefer a crisper base.
Add the filling:
Pour the cottage cheese filling into the prepared tart shell. Use a spatula to spread the filling evenly, ensuring it reaches the edges of the crust.
See also Indulge Without Guilt: Recipe for a Flourless, Oven-Free, Eggless Delight!
Step 4: Bake the Tart
Bake the tart:
Preheat your oven to 180°C (350°F). Place the tart in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. The tart should be slightly firm in the center when finished.
Cool the tart:
Once the tart is baked, remove it from the oven and allow it to cool in the tart pan for 10-15 minutes. After cooling slightly, carefully remove the tart from the pan and transfer it to a wire rack to cool completely.
Step 5: Serve
Once the tart has cooled to room temperature, it’s ready to serve. You can enjoy the tart on its own or dust the top with powdered sugar for a finishing touch. The tart pairs wonderfully with fresh berries or a drizzle of honey.

Cooking Tips

Chill the dough: Chilling the dough before rolling it out is essential for a crisp, flaky crust. The cold butter will melt during baking, creating layers in the dough.
Cottage cheese texture: If you prefer a smoother filling, blend the cottage cheese until creamy before mixing with the other ingredients. For a more rustic texture, leave the cottage cheese slightly chunky.
Blind baking: Pre-baking (blind baking) the crust ensures that the base stays firm and crisp, especially if you’re adding a wet filling like the cottage cheese mixture. If you prefer a softer crust, you can skip this step.
Egg wash for shine: For a golden, shiny finish on the crust edges, you can brush the edges of the dough with an egg wash (1 egg beaten with a tablespoon of water) before baking.
See also Cheesy Sausage Breakfast Bake
Storage

In the Refrigerator: Store the tart in an airtight container or covered with plastic wrap in the refrigerator for up to 3-4 days. The tart tastes great when chilled, so you can serve it cold or at room temperature.
In the Freezer: You can freeze the tart for up to 2 months. To freeze, wrap the tart tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw the tart in the refrigerator overnight.

Soft Lemon Biscuits Recipe

Ingredients

• • For the Biscuits:
    • • 2 eggs
      • 100 g (1/2 cup) sugar

     

    • • 80 ml (1/3 cup) sunflower oil
      • Zest of 1 lemon
      • 50 ml (3 tablespoons) lemon juice

     

    • 380 g (3 cups) all-purpose flour
    • 12 g (2 1/2 teaspoons) baking powder

• For Dusting:
  • 80 g (1/2 cup) powdered sugar

Directions

• • Preheat the Oven:
    • • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

     
  • Mix Wet Ingredients:
    • • In a large mixing bowl, whisk together the eggs and sugar until well combined.
      • Add the sunflower oil, lemon zest, and lemon juice, mixing until smooth.

     

  • Combine Dry Ingredients:
    • In another bowl, sift together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

• Shape the Biscuits:
  • Using a tablespoon, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake:
  • • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

   

  • Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
• Dust with Powdered Sugar:
  • • Once cooled, dust the biscuits with powdered sugar before serving.

   

Serving Suggestions

• • Serve these biscuits warm with a cup of tea or coffee.
  • Pair with lemon curd or a dollop of whipped cream for an extra treat.

Cooking Tips

• For added flavor, you can substitute some of the sunflower oil with melted butter.
• Ensure your baking powder is fresh for the best rise.

Nutritional Benefits

• • These biscuits provide a delightful source of carbohydrates and a hint of vitamin C from the lemon.

• Using sunflower oil contributes healthy fats to your diet.

Dietary Information

• • Vegetarian: Yes
  • Nut-Free: Yes

• Gluten: Contains gluten (flour)

Nutritional Facts (per biscuit, based on 20 servings)

• • Calories: 150
  • Protein: 3g

• • Carbohydrates: 23g
  • Fat: 6g
  • Sugar: 5g

Storage

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the biscuits for up to 2 months.

Flourless Carrot Cake Recipe: Indulgence Without Guilt

Carrot cake has always been a beloved treat, but traditional recipes often come loaded with flour and sugar, making them less than ideal for those watching their carb intake. However, this flourless carrot cake recipe offers a healthier alternative without sacrificing taste or satisfaction. By using ground almonds instead of flour and natural sweeteners like honey, this cake is not only low in carbs but also packed with flavor and nutrients.

Ingredients

• 200 grams of carrots
• 2 eggs
• 2-3 tablespoons of honey
• 1 teaspoon of baking soda
• 2-3 drops of wine vinegar
• 200 grams of ground almonds
• A pinch of cinnamon powder
• A pinch of salt

For the cream:

• 150 grams of cottage cheese, at room temperature
• 25 grams of cow butter, at room temperature
• 1 tablespoon of honey

Preparation Method

Prepare the Carrots

• Wash, peel, and cut the carrots into circles.
• Put them in the bowl of a blender and grind until you get a smooth puree.

Mix the Ingredients

• Separate the egg whites from the yolks.
• Beat the egg yolks with honey until thick foam forms.
• Mix ground almonds, cinnamon, and carrots with the egg mixture.
• Dissolve baking soda in vinegar and add to the mixture.
• In a separate bowl, beat egg whites with a pinch of salt until fluffy.
• Gently fold egg whites into the carrot mixture.

Baking the Cake

• Preheat the oven to 160 degrees Celsius.
• Grease a baking dish and line it with parchment paper.
• Pour the cake batter into the dish and spread it evenly.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before removing it from the dish.

Making the Cream

• In a bowl, combine cottage cheese, butter, and honey.
• Mix until smooth and creamy.

Serving Suggestions

• Once the cake has cooled, spread the cream over the top.
• For added indulgence, sprinkle grated chocolate or ground nuts on top.
• Slice and serve with a cup of your favorite hot beverage.

Conclusion

In conclusion, this flourless carrot cake recipe is a game-changer for anyone looking to enjoy a delicious treat without the guilt. With simple ingredients, easy preparation, and incredible flavor, it’s a win-win for your taste buds and your health. So why wait? Get baking and indulge in a slice of pure bliss today!

Easy Bread with a Cheesy Twist
Table of Contents
Ingredients
For the Yeast Activation:
Warm Milk: 400 ml
Purpose: The warmth of the milk activates the yeast, providing the necessary environment for it to ferment and rise.
Sugar: 15 grams
Purpose: Sugar serves as food for the yeast, helping it to activate quickly and efficiently.
Dry Yeast: 10 grams
Purpose: The key ingredient for leavening, giving the bread its rise and soft texture.
For the Dough:
Wheat Flour: 480 grams
Purpose: The main structure of the bread, providing the gluten network needed for a soft, airy loaf.
Salt: 8 grams
Purpose: Enhances the flavor of the bread and strengthens the gluten structure.
Olive Oil: 20 grams
Purpose: Adds moisture and richness to the dough, resulting in a tender crumb.
Cheese (Mozzarella or Cheddar): 200 grams
Purpose: The star of the recipe, adding a gooey, cheesy center to each piece of bread.
Egg Yolk: 1
Purpose: Provides a rich color and sheen to the finished bread, making it visually appealing.
Vegetable Oil: For greasing
Purpose: Prevents the dough from sticking during the rise and baking process.

Instructions
1. Activate the Yeast:
Warm the Milk: In a small saucepan or microwave-safe bowl, gently warm 400 ml of milk until it reaches a temperature between 37°C to 40°C (98°F to 104°F). The milk should be warm to the touch but not hot, as excessive heat can kill the yeast.
Tip: Use a thermometer for accuracy, or test with your finger—if it feels warm but not uncomfortable, it’s just right.
Combine Ingredients: In a warm, medium-sized bowl, combine the warm milk, 15 grams of sugar, and 10 grams of dry yeast. Stir the mixture gently to dissolve the sugar and yeast completely.
Tip: The sugar helps to “wake up” the yeast, speeding up the activation process.
Let it Sit: Cover the bowl with a clean kitchen towel or plastic wrap and let it sit in a warm place for about 10 minutes. The mixture should become foamy and bubbly, indicating that the yeast is active and ready to use.
Tip: If the mixture does not foam up, the yeast may be expired or the milk too hot or cold—consider starting over to ensure the best results.

See also Clean and Sugar-Free Banana Walnut Cookies
2. Prepare the Dough:
Sift the Flour: In a large mixing bowl, sift 480 grams of wheat flour to remove any lumps and ensure a smooth, even texture in the dough.
Tip: Sifting also helps to incorporate air into the flour, which contributes to a lighter bread.
Add Salt: Whisk 8 grams of salt into the sifted flour to distribute it evenly. The salt not only enhances the flavor but also helps to strengthen the gluten network.
Tip: Make sure to mix the salt thoroughly with the flour before adding the yeast mixture, as direct contact with yeast can inhibit its activity.
Combine with Yeast Mixture: Gradually add the activated yeast mixture to the flour mixture, stirring continuously with a wooden spoon or spatula. As you mix, a shaggy dough will start to form.
Tip: Pour the yeast mixture slowly to avoid lumps and ensure an even consistency.

3. Knead the Dough:
Add Olive Oil: Pour 20 grams of olive oil into the dough and begin kneading. Knead the dough for about 3-4 minutes, until it becomes smooth, elastic, and slightly tacky to the touch.
Tip: You can knead the dough by hand on a lightly floured surface or use a stand mixer with a dough hook attachment. If kneading by hand, fold the dough over itself and push it away with the heel of your hand, then rotate and repeat.
Check the Dough: The dough should be smooth, elastic, and just a bit sticky, but not so much that it clings to your fingers. If the dough feels too sticky, add a little more flour, a tablespoon at a time.

4. First Rise:
Grease the Bowl: Lightly grease a large bowl with vegetable oil. Place the dough in the greased bowl, turning it to coat the surface with oil. This prevents the dough from drying out during the rise.
Tip: The oil also helps to create a soft crust on the finished bread.
Cover and Let Rise: Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for about 30 minutes, or until it has doubled in size.
Tip: To create a warm environment for rising, you can preheat your oven to the lowest setting for a few minutes, then turn it off and place the dough inside.

See also Delicious creamy garlic chicken
5. Shape the Bread:
Punch Down the Dough: After the dough has risen, gently punch it down to release the accumulated air. This helps to create a finer crumb in the finished bread.
Tip: Be gentle when punching down the dough—just a few presses will do.
Divide the Dough: Turn the dough out onto a lightly floured surface. Using a bench scraper or knife, divide the dough into 4 equal parts. Shape each part into a smooth ball by tucking the edges under and rolling it gently between your hands.
Tip: If you prefer smaller rolls, you can divide the dough into more portions—6 to 8 smaller rolls are also a great option.

6. Add the Cheese:
Roll Out the Dough: Take each dough ball and roll it out into a circle or oval shape, about 1/4-inch thick. Ensure that the dough is evenly rolled to avoid thin spots that could tear.
Tip: Dust your rolling pin and surface with a little flour if the dough is sticking.
Place the Cheese: In the center of each rolled-out dough circle, place 50 grams of your chosen cheese—either mozzarella or cheddar. The cheese will melt during baking, creating a deliciously gooey center.
Tip: You can also add a sprinkle of herbs, like oregano or basil, for added flavor.

7. Second Rise:
Shape and Place on Baking Sheet: Fold the dough over the cheese, sealing the edges tightly to prevent any cheese from leaking out during baking. Gently flatten the dough balls slightly and place them on a baking sheet lined with greased baking paper.
Tip: For an extra decorative touch, you can score the tops of the dough balls with a sharp knife in a crisscross pattern.
Cover and Let Rise Again: Cover the prepared dough with a kitchen towel and let it rise for another 20 minutes. This final rise will allow the dough to puff up slightly, resulting in a lighter texture.
Tip: If your kitchen is cold, place the baking sheet near a warm spot, like the back of the stove or in a slightly warmed oven.

See also Broccoli Delight: A Recipe for Everyday Happiness
8. Egg Wash:
Prepare the Egg Wash: In a small bowl, beat 1 egg yolk with a teaspoon of water until smooth. This egg wash will give the bread a beautiful, shiny finish.
Tip: For a more golden color, add a pinch of sugar to the egg wash.
Brush the Dough: Using a pastry brush, gently brush the tops of the risen dough with the egg wash. Be sure to coat the entire surface for an even color.
Tip: Avoid letting the egg wash drip onto the baking sheet, as it can cause the dough to stick.

9. Bake the Bread:
Preheat the Oven: While the dough is undergoing its second rise, preheat your oven to 200°C (390°F). A hot oven is crucial for achieving a good rise and a nicely browned crust.
Tip: Ensure your oven rack is positioned in the middle of the oven for even baking.
Bake: Place the baking sheet in the preheated oven and bake the bread for 20-25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Tip: If you notice the tops browning too quickly, you can tent the bread with aluminum foil to prevent over-browning.

10. Cool and Serve:
Cool on a Rack: Once baked, remove the bread from the oven and transfer it to a wire rack to cool slightly. Allow the bread to cool for at least 10 minutes before slicing, as this helps the cheese set and prevents it from oozing out.
Tip: For extra softness, you can brush the tops of the warm bread with a little melted butter right after