Birches turning grey

Pink Sunday

Yellow Sunday

White Saturday

Lilac

Gondola

Chess club

Tulips

Coffee and Lemon

Pear-tree in bloom

Victory Day

Final rehearsal

Butterfly

Sure sign of spring

First flowers

In the kitchen

Sunset

Looking from the top

Pigeons

Roses

Kremlin. Alexandrovsky Garden

Melting

Fireguard tower

Snow dragon

Magic Tea

Owl

Skating

Roses

Cooking 'Russian cheesecakes'

For 3-4 servings (apr. 8 pieces) you will need:
200g of curd (I guess, cottage-cheese will do as well)
1-2 eggs
1-2 tablespoons of sugar (to your liking)
3-4 tablespoons of flour
2-3 tablespoons of vegetable oil (or unsalted butter, whatever you prefer)
1-2 tablespoon of raisins (opional)

Put the curd into a bowl and mash it well so you get more or less indescrete mass. If you use cottage-cheese you might need to press it first so the cheese is not leaky.


Originally it was meant to blend eggs and sugar in a separate bowl and then pour the mix into mashed curd, but I add both right away.


Toss everything well (together with raisins or any other similar fillings if you like). Then add flour spoon by spoon (toss the mix after each) unless you reach the desired consistence - as tight as you like it. Place a heavy frying pan over medium heat. Add vegetable oil or melt the butter.

Now it's time to form cakes themleves. Some cookers make balls and then flatten them, but I simply use a tablespoon to put dough into pan (dip spoon into cold water before you scoop the dough so it doesn't stick to spoon).


Bake until quite golden (3-4 minutes), then turn over and bake for another 3-4 minutes. Cakes should puff up a little and, when ready, should restore their form if you press quickly. Now you deserved a good snack :)



It takes 20 minutes to cook and 2 minutes to eat.
Bon appetit!

Russian cheescake: close-up