A spicy snack of cottage cheese in nut breading. Cottage cheese with herbs and garlic is an unusual combination, and why not? Pies, light rolls, and profiteroles stuffed with cottage cheese with herbs and garlic

Cottage cheese snack is amazingly healthy, tasty and very simple. Most recipes are quick and the process does not take more than ten minutes. If we also take into account the availability of ingredients, then there is simply no price for such snacks.

Must definitely try!

Cottage cheese appetizer - general principles of preparation

The main characteristics of cottage cheese are moisture and fat content. Most recipes are designed for a product of medium consistency. It should not be dry or too wet. If there are a lot of grains and lumps, then the cottage cheese is rubbed through a sieve or ground with a combine, blender. If the mass is soft, then you can simply knead with a spoon or fork.

What goes with cottage cheese:

Cucumbers, tomatoes and other vegetables;

Greens, garlic;

Fish, crab sticks;

Nuts, dried fruits.

Usually, homogeneous masses are prepared for snacks, that is, everything is simply mixed. Further, they are used in addition to bread, pita bread, pancakes, tartlets. Often various vegetables are stuffed with curd masses, for example, tomatoes or peppers. There are different options for diet cabbage rolls from lettuce or Beijing cabbage, one of the recipes is below.

Appetizer of cottage cheese with garlic for sandwiches

A variant of a wonderful and well-known snack and cottage cheese. It can be used for various sandwiches, tartlets and pita rolls turn out delicious with such filling.

Ingredients

200 g of cottage cheese;

50-100 g sour cream;

2 cloves of garlic;

Salt and pepper;

0.5 bunch of dill.

Cooking

1. Cottage cheese can be killed with a blender, but it is better to grind it. Such an appetizer will turn out more tender.

2. Grind the garlic, add to the cottage cheese, salt and pepper.

3. Chop the dill, add to the total mass.

4. Fill with sour cream. But do not add all at once, it is better in parts, achieving the desired consistency. The mass should not drain from the sandwiches, but you do not need to do dry either.

5. Use immediately or transfer into a container and put in the refrigerator for a while. It is impossible to keep the mass in a warm room.

Appetizer of cottage cheese in crab sticks

To prepare such a snack from cottage cheese, you need to take sticks that unfold into a flat sheet. This can be seen when buying through the packaging.

Ingredients

8 sticks;

100 g of cottage cheese;

Two sprigs of dill;

A clove of garlic;

small cucumber;

A spoonful of sour cream.

Cooking

1. Take out the sticks, let them thaw for now.

2. Grind the cottage cheese with a spoon, add a finely chopped clove of garlic, herbs to it, add sour cream and mix thoroughly.

3. Rinse a small cucumber, grate or cut into thin and small cubes, add to the curd cream.

4. Expand all the sticks at once, spread out in front of you.

5. Divide the filling between all the plates so that the same amount is obtained, and the finished rolls do not differ in size from each other.

6. Gently spread the curd. There is no need to rush, so as not to break the wand.

7. Twist the stick back.

8. You can lay out the rolls like this on a dish, but it’s better to keep it in the refrigerator for half an hour so that the filling gets stronger. After that, you can cut each stick in half or into 3-4 parts.

Appetizer of cottage cheese and pickles

Salted cucumbers and cottage cheese? A very strange, but amazingly delicious combination. It makes an excellent spread for sandwiches, dip for crackers, meat, crackers. If you add more yogurt to the cottage cheese appetizer, you get a wonderful sauce for the bird.

Ingredients

120 g of cottage cheese;

60 g pickled cucumbers;

2 sprigs of greens;

Cooking

1. Cucumbers cut into slices, pour into a blender bowl or just into any other dish in which it will be convenient to grind.

2. Add cottage cheese.

3. Beat everything together until smooth.

4. Open, evaluate the density. Add some yogurt.

5. Beat again. Try for salt. If it is enough from cucumbers, then you can not add. Sprinkle some pepper if desired.

6. Chop the greens very finely, mix with the mass. It is undesirable to chop it with a blender, since the color of the cottage cheese will not be beautiful.

7. The snack is ready! We use immediately, as it contains fresh herbs.

Cottage cheese snack with nuts

Another option for a creamy cottage cheese snack with nuts. It is very fragrant and has a deep taste. This mass can also be used for various purposes. Walnuts are used, with other types the taste will be different.

Ingredients

200 g of cottage cheese;

2 tbsp. l. nuts;

1 small clove of garlic;

1.5 tablespoons of mayonnaise.

Cooking

1. It's better to start with nuts. Pour into a pan, fry, cool and chop. You can grind to fine crumbs or leave small pieces, a matter of taste.

2. Combine cottage cheese with mayonnaise, put a clove of garlic, salt and grind until smooth.

3. Add chopped nuts.

4. Stir the mass and you're done! We grease the toasts, fill the tartlets, use them as a filling for pita rolls, pancakes, crab sticks.

Cottage cheese appetizer with avocado in salad

A variant of an unusual cottage cheese snack in a leaf lettuce. Peculiar cabbage rolls will appeal to people who adhere to a healthy diet or are on a diet. If the appetizer will be prepared for breakfast, then you can not add garlic.

Ingredients

Ripe avocado;

250 grams of cottage cheese;

0.5 bunch of parsley;

One clove of garlic;

Lettuce leaves;

0.5 lemon;

Salt and other spices.

Cooking

1. It is advisable to choose a ripe avocado. Cut the fruit, remove the stone and take out the pulp with a spoon, mash in a bowl with a fork. If the avocado is not ripe, then just finely chop the removed pulp into cubes. We oversleep.

2. Add cottage cheese, you can use a fat-free product, as avocado perfectly smooths out the taste.

3. Cut a little zest from the lemon, finely chop and also add to the snack. Squeeze juice into it. But, if the cottage cheese is sour, then you can limit yourself only to the zest, which gives an incomparable aroma.

4. Chop a small clove of garlic, chop the greens, send to a bowl with avocado and cottage cheese, lightly salt and mix everything thoroughly. If the avocado fruit is hard and the mass is dry, then you can pour in a little yogurt or put low-fat sour cream.

5. Rinse and dry lettuce leaves. Put two teaspoons of the filling in each and roll up like cabbage rolls or pancakes. But you can also make rolls.

6. Transfer the appetizer to plates, serve immediately, as the lettuce leaves will wither during storage.

Cottage cheese appetizer with red fish

The original recipe uses slightly salted salmon. But this is optional. Feel free to take pink salmon and other similar species. Although, some people prefer to cook with salted mackerel and even herring. Why not? Great everyday option.

Ingredients

200 g of cottage cheese;

80 g lightly salted fish;

1 tsp lemon juice;

Small cucumber;

dill greens;

A little sour cream.

Cooking

1. Grind cottage cheese with a spoonful of sour cream, but do not make a liquid mass. If it is soft, then add quite a bit of sour cream.

2. Cut the cucumber and greens, pour over the curd.

3. We also cut lightly salted fish, sprinkle with lemon juice. We shift to the main mass.

4. Stir, taste, if necessary, add spices to the curd snack.

5. We lay out the mass in small silicone molds and send it to the freezer for 40 minutes.

6. We take out on a plate, decorate with herbs.

Cottage cheese appetizer with cheese in tomatoes

Recipe for amazing stuffed tomatoes with cottage cheese and cheese. Choose small tomatoes of the same size, it will be more beautiful.

Ingredients

200 g of cottage cheese;

100 g of cheese (any);

Sour cream or mayonnaise;

A bunch of greens;

Spices and garlic to taste.

Cooking

1. Grate the cottage cheese until smooth. If the product is not dry and without lumps, then you can just knead it well.

2. Add grated cheese. You can use soft cheese, in this case, just put it out of the jar.

3. Add garlic, herbs, salt and pepper, stir.

4. Season with sour cream or mayonnaise. The quantity is at your discretion, you do not need to make a liquid filling.

5. For each tomato, cut off the lid from the side of the stem. With a small spoon, scoop out all the pulp with seeds.

6. Fill the prepared vegetables with curd mass, smooth with the back of a spoon to make it beautiful. You can put a small branch on top.

7. Put the stuffed tomatoes in the refrigerator for an hour.

Sweet cottage cheese snack with chocolate

A chic version of a chocolate snack that is perfect for dessert, but it cooks very quickly. As a result, the taste of the mass is very similar to glazed curd cheeses.

Ingredients

200 g of cottage cheese;

30 g sour cream;

1 st. l. Sahara;

1 tsp cocoa;

40 g of chocolate;

Tartlets.

Cooking

1. Grind cottage cheese, add cocoa and granulated sugar, season with sour cream.

2. Chop or grate the chocolate.

3. Spread the curd mass into tartlets, cover with chocolate chips on top.

4. You can melt the chocolate in the microwave with the addition of 1 tsp. butter and pour over the glaze.

Cottage cheese sweet snacks are actually a huge amount. You can add jam, berries and fruits, nuts, marmalade, small sweets to the main product and come up with goodies on your own.

If the cottage cheese is dry, then it is always wiped, and fat sour cream or cream is added to smooth the taste.

The cottage cheese is not very fresh, any concerns? When adding other products, the growth of bacteria will accelerate, the risk of getting poisoned increases. It is better to subject the product to heat treatment, for example, make casseroles, cheesecakes, and flat cakes from it.

1. Balls of cottage cheese and avocado

Ingredients:
✔1 pc. Avocado
✔0.5 pcs. lemon
✔0.5 bunch fresh parsley
✔1 bunch green salad
✔ salt
✔250 g cottage cheese

To prepare a snack, take cottage cheese with a fat content of 9%, a ripe avocado, a small bunch of parsley, lettuce and lemon zest.
Wash the avocado, peel and remove the pit, then chop finely.
Remove the zest from half a lemon on a fine grater.
Wash a small bunch of parsley, pat dry and finely chop.
Combine cottage cheese, avocado, herbs and zest.
Mix everything well, add salt to taste. You can serve it in the form of curd balls on lettuce leaves or as a filling for tartlets.

2. Spicy appetizer in tomatoes

We will need:
✔ Tomatoes - 4 pcs.,
✔ Homemade cottage cheese - 200 g,
✔ Hot pepper 0.5 pod,
✔Dill and parsley greens - 1 bunch,
✔ Milk (cream) a little,
✔ Spices to taste.

Cut off the top of the tomato, carefully remove the pulp (it will not be needed). Chop greens and garlic. Remove the seeds from the hot pepper, chop the pulp of the pepper.
Combine cottage cheese with herbs (leave a little dill for decoration), garlic, hot pepper, spices and mix well. If the cottage cheese is dry, then you can add 1-2 tbsp. l. milk or cream.
Fill cups of tomatoes with curd filling.
Sprinkle with chopped dill. Serve chilled.

3. Appetizer of cottage cheese, herbs and garlic arrows

Ingredients:
✔ Any cottage cheese 200 gr.
✔Dill greens 1 bunch
✔ Garlic arrows 7 pcs. (you can use regular garlic)
✔ Fresh cucumber 2 pcs.
✔Salt
✔ Ground black pepper

Cut off the tops of garlic arrows (where the seed pods are located) at a distance of about 5 cm from the top, cut the remaining arrows into short pieces (about 5 cm).
Chop the dill greens, peel the cucumbers if necessary (if the skin is hard) and chop finely.
If the cottage cheese is not of a homogeneous consistency, then grind it in a blender or rub it through a sieve.
Combine greens, cucumbers and garlic arrows with curd mass, add salt and freshly ground pepper to taste. If the resulting curd paste turns out to be dryish, then I recommend adding a little sour cream or mayonnaise.

4. Curd roll

You will need:
✔ dense cottage cheese - 1 kg
✔ bell pepper - 4 pcs.
✔ zucchini - 4 pcs.
✔ garlic - 3 cloves
✔ pitted olives - 100 g
✔ dill - 1 bunch
✔ sour cream - 50 g
✔ ground cumin - 1 tsp
✔ sunflower oil - 3 tbsp. l.
✔ ground black pepper
✔ salt

Peel the bell pepper from seeds and stalks, wash and cut into longitudinal strips 1 cm wide. To prepare this snack, it is advisable to use peppers of different colors, then the dish will be brighter and more appetizing.
Peel and mince the garlic with a knife.
In a saucepan or heavy bottomed pan, heat 2 tbsp. l. sunflower oil.
Put prepared bell pepper and garlic in a saucepan, season with cumin, ground black pepper and salt to taste.
Stirring occasionally, cook pepper and spices over low heat for 10 minutes. Then remove from heat and let cool.
Wash the zucchini well and cut lengthwise into thin slices. Dip the zucchini in batches in boiling salted water for 1 minute and place on paper towels to remove excess water.
Rub cottage cheese through a sieve.
Cut olives into slices.
Rinse dill under running water, dry well and chop.
Mix the grated cottage cheese with olives and dill, mix the mass, lightly salt to taste.
The resulting curd mass is divided into 3 equal parts.
Line the bottom and walls of a rectangular elongated baking dish (or any other rectangular container) with half the zucchini strips so that they extend beyond the edges of the form.
Put 1/3 of the curd mass into the mold, smooth the surface, slightly pressing down on the filling.
Put half of the fried bell peppers in the next layer.
Next, lay out the ingredients in this order: another part of the cottage cheese - the remaining peppers - and again the cottage cheese.
Smooth the surface of the curd mass, carefully lay the remaining strips of zucchini on top and brush with the remaining sunflower oil.
Cover the finished snack (or wrap the container with cling film) and refrigerate overnight.
Before serving, the form should be carefully turned over and the appetizer should be taken out onto a dish. Then cut into slices and garnish with sprigs of fresh dill. In order to prevent the appetizer from breaking into pieces, before you start laying out the layers, it is recommended to lightly grease the bottom and walls of the mold with sunflower oil or line the mold with cling film

5. Appetizer of salmon and cottage cheese

We need:
✔ Curd 9%,
✔fresh cucumber,
✔ dill,
✔ garlic
✔ a little salted fish,
✔ salt
✔ Lemon juice.

No proportions! Finely cut the ingredients and mix with cottage cheese. We line the mold with a film, spread the mass, slightly compact. Put in the freezer for at least an hour.

6. Cottage cheese appetizer with nuts

Ingredients:
✔6 stalks of celery;
✔250 g low-fat cottage cheese;
✔ A handful of nuts (walnuts or pine nuts);
✔1 tbsp. a spoonful of chopped chives;
✔ Black pepper to taste.

Coarsely chop the celery stalks. Mix cottage cheese with chopped nuts (previously fry the nuts a little in a pan without oil), chopped chives and season with black pepper. Fill the indentations in the celery stalks with the mixture.

7. Appetizer of cottage cheese and radish

Ingredients:
✔250-300 g low-fat cottage cheese;
✔ A bunch of radishes (6-8 pieces);
✔ One clove of garlic;
✔ 3 tbsp. spoons of yogurt or curdled milk;
✔ A few sprigs of dill and green onions (3-5 feathers);
✔ Salt, pepper.

Cottage cheese can be rubbed through a sieve, and then mixed with yogurt or yogurt.
Wash the radishes and greens, dry on a paper towel. Finely chop the radish into thin strips, chop the greens, pass the garlic clove through a press.
Mix cottage cheese with radishes and herbs with garlic, season with salt and pepper.

8. Snack from cottage cheese "Air Kiss"

To prepare, take:
✔ Curd - 200 g
✔ Sour cream or cream - 2 tbsp. l.
✔Dill
✔Parsley
✔Cucumber - 1-2 pcs.
✔ Lettuce
✔Salt

Beat the cottage cheese with sour cream or cream with a blender until an airy mass forms. Add dill, parsley and cucumbers, previously grated on a coarse grater. Lightly salt and put the mass on lettuce leaves.

9. Peppers stuffed with cottage cheese

You will need:
✔300 g cottage cheese,
✔100 g butter,
✔5 garlic cloves,
✔2 sweet peppers,
✔1 tsp mustard,
✔ hot red ground pepper.

Rub the cottage cheese through a sieve, mix with softened butter, mustard, garlic and hot pepper passed through a press, beat with a mixer until smooth. Stuff the peeled peppers with the mixture, put in the freezer for an hour, cut into circles before serving.

10. Potatoes with curd filling

Ingredients:
✔1000 g potatoes
✔50 g butter
✔ ground black pepper
✔fresh parsley
✔ salt
✔200 g cottage cheese
✔fresh dill

To prepare potatoes with cottage cheese filling, we need potatoes, butter, cottage cheese, salt, pepper, parsley.
Peel potatoes and boil in salted water until tender.
Grind cottage cheese with butter, salt and pepper.
Add finely chopped dill and parsley to the curd mass.
Cut hot potatoes in half lengthwise.
Pour filling on top and serve immediately.

Cottage cheese is just a universal dairy product in terms of its benefits, composition and variety of recipes, according to which you can cook both simple snacks and real culinary masterpieces. Moreover, these dishes do not have to be sweet - cottage cheese goes well with salt, hot spices and fragrant herbs.

Cottage cheese snack - it is good because you can take not only fresh cottage cheese, but also one that is slightly stale in the refrigerator. If you mix everything, you will get very tasty balls that will surprise your guests with their unsurpassed taste. After all, everything ingenious is simple.

Spicy cottage cheese snack

The recipe for a spicy cottage cheese snack can be immediately entered into several sections of your culinary notebook. This is a quick recipe, a festive recipe, and a budget option for a quick and effective snack. He will especially help out if guests unexpectedly came to you, and you didn’t prepare any special treats, and the set of products in the refrigerator is the most common. Cottage cheese or pickled cheese (suluguni, brynza, etc.), hard cheeses or assorted varieties of several varieties will go as an appetizer. You can mix cheese with cottage cheese - it will also be very tasty.

Ingredients:

• cottage cheese - 300 gr;
• cheese - 100 gr;
• thick fat sour cream - 2 tbsp. spoons;
• walnuts - 2/3 cup;
• ground black pepper, ground paprika - 0.5 tsp each;
• garlic - 5-6 cloves;
• salt - to taste;
• crackers or biscuit cookies, salty sticks - for serving.

Cooking:

1. Salted cheese (or any pickled cheese, hard cheese) is rubbed on a coarse grater.
2. Add fat cottage cheese (not dry), sour cream, salt to taste. We mix everything.
3. If the cottage cheese is dry, then add enough sour cream so that the mass for the spicy snack from cottage cheese in nut breading becomes viscous and balls can be rolled out of it.
4. If the cottage cheese is wet, do not add sour cream. Instead, you can put softened butter - it will add fat and "glue" the ingredients together.
5. Grate the garlic on a fine grater. How much to put in a cottage cheese snack is a matter of taste. If you like spicy snacks, then add more garlic.
6. But do not forget that you also cook for guests, let the spiciness be moderate.
7. We separate about a teaspoon of the curd mass and make even balls the size of a small walnut. If there is time, we remove the future curd snack in the refrigerator for half an hour.
8. While the curd balls are cooling, dry the walnuts in a dry frying pan. We do not clean the film, we shift the nuts into a blender
9. Grind the nuts into small crumbs. Add black ground pepper and sweet paprika.
10. Pour the walnut breading onto a flat plate. We take out the cheese balls from the refrigerator. Roll in breading so that it covers the cottage cheese with a dense layer.
11. We break the salty sticks in half, stick them into the curd balls. Put the curd snack on a flat plate.
12. A spicy snack of cottage cheese in nut breading harmonizes perfectly with crackers or dry biscuit cookies.

Cottage cheese snack with mushrooms

Ingredients:

• Cottage cheese (fresh) - 500 g.
• Butter - 50 ml.
• Sour cream 20% - 3 tablespoons.
• Egg - 2 pcs.
• Champignon mushrooms - 200 g.
• Salt - 1 tsp (no slide).
• Soda - 1 tsp (no slide).
• Spices (to taste) - 1/3 teaspoon.
• Vegetable oil 50 ml.
• Garlic - 2 cloves.

Cooking:

1. Put cottage cheese, sour cream, butter into a saucepan, beat eggs, add soda and salt.
2. Grind everything to a homogeneous mass with a blender.
3. We put on fire in a steam bath (pour water into the pan and put the pan). Bring to a boil (the mixture begins to steam strongly) and cook for 15 minutes, stirring constantly.
4. Grind the mushrooms and fry in vegetable oil with spices.
5. After the steam bath, grind with a blender and add the fried mushrooms and crush the garlic.
6. Mix thoroughly and let cool. Put in the refrigerator for at least 2 hours.

Cottage cheese appetizer with garlic and herbs

Ingredients:

• 100-150 grams of cottage cheese (I have a rustic one)
• 1-2 garlic cloves
• 1 teaspoon sour cream
• 3-4 sprigs of dill
• sprig of green basil (optional)
• salt to taste
• ground black pepper to taste

Cooking:

1. Everything is very easy to prepare. The ingredients are simple and very affordable. But I think the most important thing is cottage cheese. Delicious cottage cheese 100% success. If the cottage cheese is not tasty, sour, or you have been in the refrigerator for a long time, I don’t think that such an appetizer will be tasty. You understand.
2. Therefore, it is better to take a rustic and tasty cottage cheese. You can of course buy in packs in the store, if you are sure of its quality. I buy store bought very rarely, mainly for cottage cheese casseroles.
3. I have store bought sour cream. But if you have a rustic, it's just wonderful.
4. I don’t have scales on vacation, so I poured cottage cheese into a bowl. Approximately 100-150 grams. I think if you like an appetizer of cottage cheese with garlic and herbs, then I will cook it again. Maybe even a double dose.
5. I took one medium clove of garlic. But as it turned out later, two cloves could be added. Therefore, you can add garlic to taste. Garlic must be squeezed through a press, or you can chop finely with a knife, which I did.
6. I also took three sprigs of dill and green basil. I added it because basil goes well with tomatoes. And I will serve an appetizer on halves of a tomato.
7. I finely chopped the greens. There is another option to chop the greens in a blender, but I prefer to cut very finely with a knife.
8. Then I mix everything and the snack is ready. I added chopped greens, garlic, sour cream, salt, black pepper to the cottage cheese. Be sure to try the cottage cheese. Add salt and pepper to your liking.
9. Then I rolled the balls out of the cottage cheese. I cut the small pink tomatoes in half. Put the tomato halves on a dish or plate. Top with a circle of cottage cheese with herbs and garlic. Decorated with greens.
10. Also, as an option, these balls can be rolled in paprika and then they will be a beautiful red color.
11. And you can - in finely chopped dill, then the balls will be green.
12. I have a friend who always prefers cottage cheese with honey for dinner or breakfast. The whole family loves cottage cheese. So, after talking with her, I also began to use cottage cheese with honey. Honey bought in the Crimea, from friends. Very tasty. To be honest, such delicious honey, I only ate at my grandfather's apiary. Well, this year we stocked up on honey.
13. Now I want to say my opinion about the cottage cheese snack. I really liked this appetizer, my husband liked it too.
14. The children refused to try because of the presence of garlic in it. For adults, this is a great appetizer and you can come up with your own serving by showing your imagination.
15. It seems to me that this dish is light and at the same time satisfying. And with a tomato, it's just great. True, the tomatoes need to be salted a little. And yet, be sure when you prepare the balls of cottage cheese, put them in the refrigerator for 30-40 minutes.
16. So, if you have not tried a cottage cheese snack, then I recommend trying it. Moreover, the recipe with photos and it will not be difficult for you to cook it.

Cottage cheese snack with greens

Ingredients:

• 400 g cottage cheese,
• 100 g sour cream
• a bunch of greens (dill, parsley, onion),
• 1 clove of garlic
• 0.5 teaspoon of sugar,
• salt to taste.

Cooking:

1. Cottage cheese thoroughly mash with a fork or beat with sour cream with a blender.
2. Finely chop the greens. Skip the garlic through the garlic press.
3. Mix curd mass with herbs and garlic.

Pancake snack with cottage cheese

Ingredients:

• 2 glasses of milk
• 2 eggs,
• 2 cups of flour,
• 1 st. a spoonful of sugar
• 2 tbsp. tablespoons of vegetable oil
• 1 teaspoon butter
• a pinch of salt,
• 200 g lightly salted salmon,
• 250 g fat cottage cheese,
• 1 bunch of herbs (dill, parsley),
• ground black pepper to taste
• salt to taste.

Cooking:

1. Mix eggs, salt and sugar until smooth. Pour in some of the milk and stir.
2. Gradually add the sifted flour, pour in the rest of the milk, half of the vegetable oil and mix until smooth. Let the dough rest for 15 minutes.
3. Bake pancakes in a preheated pan, greased with vegetable oil, on both sides until browned. After you remove the pancakes from the pan, grease each with butter.
4. Cut greens finely. Rub the cottage cheese through a sieve.
5. Add greens to cottage cheese, salt, pepper and mix. Thinly spread the curd mixture on pancakes, put a piece of fish and roll it up with an envelope or tube. Serve with sour cream.
6. Salt, pepper, add sugar and stir. Spread on bread and serve.

Appetizer of cottage cheese and herbs

Ingredients:

• Curd 9% - 200 g
• Garlic - 1 clove
• Greens (dill, green onion) - to taste
• Sour cream - 1 tbsp. spoon
• Mayonnaise - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Cooking:

1. For a cottage cheese snack, in addition to the main ingredient, we need garlic, herbs, sour cream and spices.
2. How to cook a snack of cottage cheese with garlic and herbs:
3. Rub the curd with a fork until smooth. Mince the garlic and add it to the curd.
4. Grind the greens (dill and onion) and send to a bowl with curd mass.
5. We combine cottage cheese with garlic and herbs with sour cream and mayonnaise. We add spices.
6. Mix all ingredients until smooth.
7. Appetizer of cottage cheese with garlic and herbs is ready.

Cottage cheese roll with chicken

Ingredients:

• yellow sweet pepper - 0.5 pcs.
• peeled pistachios - 50 g
• Russian cheese - 350 g
• cottage cheese - 200 g
• salt - to taste
• chopped parsley - 1 tbsp. l.
• curry powder - 0.5 tsp
• chicken (fillet) - 250 g
• vegetable oil - 1 tbsp. l.
• canned corn - 2 tbsp. l.

Cooking:

1. Preheat oven to 90°C. Cheese grate on a coarse grater. Line a baking sheet with parchment paper and spread the cheese evenly over it. Place the baking sheet in the oven for 10 minutes until the cheese is completely melted. Take out and let cool slightly.
2. Pour chicken fillet with a small amount of hot salted water and cook for 25 minutes, until tender.
3. Lay the paper with cheese on the work surface, cover with a second sheet of parchment and roll it into a rectangle with a rolling pin.
4. Cool the chicken fillet, cut into strips, sprinkle with curry and black pepper.
5. Remove the core from the sweet pepper, cut the flesh into cubes. Chop the pistachios with a knife. Mix cottage cheese with chicken, pistachios, sweet pepper, corn and parsley. Salt to taste.
6. Put the filling on the cheese, roll up and wrap in foil. Place in refrigerator for 3-4 hours. Cut into slices before serving.

Potato roll with cottage cheese

Ingredients:

• butter - 75 g
• nutmeg - 1 pinch
• salt - to taste
• bacon - 200 g
• grated parmesan - 100 g
• flour - 200 g
• medium-sized bulbs - 1 pc.
• yolk - 1 pc.
• egg - 1 pc.
• medium potatoes - 500 g
• cottage cheese - 100 g
• vegetable oil - 1 tbsp. l.
• fresh spinach - 1 kg
• baking powder - 1 tsp

Cooking:

1. Wash the potatoes and boil in their skins until tender, 20 minutes. Peel and chop the onion. Wash the spinach, cut off the stalks. Put the leaves in a dry saucepan and put on a small fire. Once the leaves are wilted, remove from heat and squeeze as much moisture out of them as possible.
2. Peel potatoes and rub through a sieve. Add almost all the flour, baking powder, 1 egg, a little salt. Knead a homogeneous dough.
3. Heat vegetable oil in a saucepan, fry the onion, 4 minutes. Add spinach and cook, stirring, 2 minutes. Transfer the spinach to a bowl and let cool slightly. Add cottage cheese, half of Parmesan, yolk, nutmeg, salt and pepper. To stir thoroughly.
4. Roll out the potato dough on a floured surface into a 35x25 cm rectangle. Cover it with bacon strips. Spread the spinach filling over the dough, leaving about 1.5 cm around the edges.
5. Roll up, wrap tightly in a linen napkin and tie the ends with twine. Place the roll in a wide saucepan with boiling salted water, cook for 30 minutes.
6. Remove the roll from the pan, unroll and let cool. Cut into pieces 1.5 cm wide. Place them in a low baking dish, drizzle with melted butter and sprinkle with the remaining Parmesan. Place in preheated oven at 200°C for 15 minutes. Serve immediately.

Balls with cottage cheese and cheese

Ingredients:

• 100 g feta cheese
• 150 g homemade cottage cheese
• 100 g ham
• 1–2 tbsp. l. cream with a fat content of 22%
• 2 garlic cloves
• handful of pine nuts

Cooking:

1. Roast the pine nuts in a dry frying pan until golden brown. Peel and crush the garlic. Cut the ham into small cubes.
2. Mash the cheese with a fork, mix with cottage cheese, cream, garlic, ham and nuts.
3. Roll the cheese mass into balls the size of a walnut. Grind pistachios and seeds into fine crumbs. Roll a third of the balls in seeds, a third in pistachios and a third in paprika.

Cheese balls with carrots and nuts

Ingredients:

• soft cheese with fragrant herbs - 125 g
• medium carrot - 3 pcs.
• pitted olives - 10 pcs.
• handful of fresh white bread crumbs
• cashew - 50 g
• parsley sprigs - 4 pcs.
• cottage cheese - 150 g
• mayonnaise - 2 tbsp. l.

Cooking:

1. Cut off the thin white rind from the cheese. Wetting the knife with water, cut the cheese into small pieces.
2. Put chopped cheese, cottage cheese and mayonnaise in a blender bowl. Beat into a homogeneous mass. Transfer to a bowl.
3. Peel and grate two carrots on a fine grater, squeeze lightly. Finely chop the olives.
4. Add carrots and olives to the cheese mass, mix, cover with cling film and refrigerate for 1 hour.
5. With wet hands, roll balls with a diameter of about 3 cm from the chilled mass.
6. Wash parsley, dry and chop. Chop nuts into crumbs. Mix bread crumbs, nuts and herbs in a bowl. Pour the resulting breading onto a flat dish.
7. Roll the cheese balls in a mixture of nuts and herbs.
8. Refrigerate for at least 1 hour. Peel the remaining carrots and use a vegetable peeler to cut them into thin, wide ribbons. Put the balls on a dish, decorate with carrot ribbons.

Lavash roll with cottage cheese

for the base:

• Thin lavash - 200 g
• Cheese - 30 g

For filling:

• Curd - 200 g
• Boiled egg - 1 pc.
• Garlic - 2 cloves
• Sour cream - 2 tbsp. l.
• Mayonnaise - 2 tbsp. l.
• A mixture of peppers - 0.3 tsp
• Salt - 0.3 tsp

Cooking:

1. I used a blender to make the filling.
2. You can also use a mixer and a fine grater.
3. So, the first thing I sent to the blender was cottage cheese.
4. This time I took a store-bought 9 percent.
5. She laid out a pre-cooked and arbitrarily chopped egg, as well as garlic, to it.
6. Added equal amounts of sour cream and mayonnaise
7. I ground the mixture of peppers and added salt.
8. Beat for a few seconds at maximum speed. The filling is ready!
9. Lavash can be taken in any shape. I have 4 small round ones of 50 g each.
10. She stacked them in pairs. I distributed the filling on such double layers of pita bread.
11. She rolled the pita bread into rolls.
12. Put them in the form. Topped with grated cheese.
13. I sent it to the oven preheated to 180-200 ° C for 15-20 minutes.
14. I let them cool down a bit. Carefully cut with a sharp knife. Sprinkled with fresh herbs.

Lavash roll with cottage cheese and cucumber

Ingredients:

• Lavash thin - 1 sheet
• Curd - 200 g
• Cucumber - 1 pc.
• Garlic - 2 cloves
• Mayonnaise - 1 tbsp. spoon
• Sour cream - 4 tbsp. spoons
• iceberg lettuce - 7 leaves
• Greens (dill, onion) - to taste
• Salt - to taste
• Ground black pepper - to taste

Cooking:

1. We prepare products for pita bread roll with cottage cheese and cucumber.
2. Add chopped garlic and grated cucumber to cottage cheese.
3. Add chopped herbs, salt and pepper to taste.
4. Add mayonnaise, sour cream and mix thoroughly.
5. Spread lettuce leaves on pita bread. We leave free space on top for the convenience of wrapping the pita roll with filling.
6. We spread the curd mass on lettuce leaves, evenly distribute it with a spoon.
7. We wrap pita bread with curd filling, forming a roll.
8. Cut the pita roll into portioned pieces.
   Roll with cottage cheese and cucumber is ready.

Halloween Cheese Snack

Ingredients:

• large carrot 1 pc.
• cottage cheese 200 g
• sour cream 1-2 tbsp
• crushed garlic 1 clove
• salt to taste
• olives

Cooking method:

1. Peel the carrots and cut into slices. The base can also be made from boiled or baked pumpkin pulp.
2. Mix cottage cheese, sour cream, salt and crushed garlic. Form small balls.
3. To make spiders, cut the olives in half. One half of each olive will body, the second needs to be cut and made legs.
4. Put the cheese balls on the pieces of carrots, decorate with olives and stick the skewers with paper bats.

Roll stuffed with cottage cheese

Ingredients:

• margarine or butter - 200 gr.
• sour cream - 200 gr.
• flour - about 350 gr.
• baking powder - 1 tsp
• cottage cheese - 750 gr.
• sugar - 6 tbsp. l.
• raisins - 50 gr.
• vanilla sugar or cinnamon - to taste
• egg for lubrication

Cooking:

1. Mix margarine, sour cream and baking powder. Gradually adding the sifted flour, knead a soft and elastic dough. Roll the dough into a ball and refrigerate for about 1 hour.
2. Meanwhile, prepare the filling. Mix all ingredients for the filling well.
3. Divide the dough into 3 parts, roll out one part in a layer along the length of the baking sheet and put one third of the filling on top, retreating 4-5 cm from all edges.
4. Close the edges as shown in the photo. First, bend the edges on both sides, and then from the bottom, and twist the roll. Do the same for the other two parts.
5. Line a baking sheet with baking paper. Lay the rolls seam side down on a baking sheet and place in the oven.
6. Bake at 180 degrees. As soon as the dough begins to brown slightly, brush the top with a beaten egg. This will make the crust of the roll ruddy.
7. Bake until done - about 30-40 minutes.

Pancakes with curd

Ingredients:

• Flour - 1.5-2 cups
• Milk - 2 cups
• Eggs - 2 pcs.
• Sugar - 2 tbsp. spoons
• Salt - 1 pinch
• Vegetable oil - 2 tbsp. spoons
• Curd - 500 g
• Butter - 2 teaspoons or Sour cream - 2 teaspoons
• Eggs - 1 pc. Sugar - 2 tbsp. spoons
• Vanillin - on the tip of a knife
• Vegetable oil - 0.5 tbsp. spoons

Cooking method:

1. Preparation of dough. Grind the eggs with salt and sugar. Pour in a little milk (0.75 cups), beat.
2. Add flour in small portions, stirring thoroughly so that no lumps form.
3. Then gradually dilute the dough with milk. Add vegetable oil, beat thoroughly.
4. If you like very thin pancakes, the dough can be further diluted with water or milk to the desired consistency. Read more:
5. To do this, first heat the pan, you can lightly grease it with vegetable oil (only once, before frying the first pancake).
6. Pour a portion of the dough into the pan. Gently shaking and tilting the pan, spread the batter over the entire surface. Fry over medium heat for 1-1.5 minutes.
7. Then carefully flip the pancake over with a spatula. Fry it on the other side for 1 more minute.
   Transfer the pancake to a plate. Similarly, fry the rest of the pancakes.
8. Stack the finished pancakes one on top of the other. You can cover with a lid so that the edges of the pancakes do not dry out.
9. Filling preparation. Thoroughly grind the cottage cheese or pass through a meat grinder, add butter or sour cream, egg, sugar and vanillin.
10. Mix everything thoroughly.
11. Put the filling on the finished pancakes (1-2 tablespoons per pancake).
12. Wrap pancakes with cottage cheese in an envelope.
13. Heat vegetable oil in a frying pan.
14. Put the pancakes on a frying pan “seam down” and fry in vegetable oil over medium heat, first 2-3 minutes on one side, and then another 2 minutes on the other side.
15. Pancakes with cottage cheese are ready.

Hello everyone from sunny Crimea. We are on vacation, the sun is shining, the weather is beautiful. It's really hot outside. The sea is warm, there was a wave for several days. But, frankly, we've already bought it. So we went to town to shop. We were at the market and bought vegetables, fruits, feta cheese, cottage cheese. Our children love cottage cheese for breakfast with tea. And I also pour honey on the cottage cheese, it is also very tasty and healthy.

For a long time I want to cook a snack of cottage cheese with garlic and herbs. Here such an opportunity fell out, and the idea I had was to serve it on halves of tomatoes. Summer all the same. In winter, such an appetizer can be served in a tartlet or on a cracker.

I have a friend who always prefers cottage cheese with honey for dinner or breakfast. The whole family loves cottage cheese. So, after talking with her, I also began to use cottage cheese with honey. Honey bought in the Crimea, from friends. Very tasty. To be honest, such delicious honey, I only ate at my grandfather's apiary. Well, this year we stocked up on honey.

Now I want to say my opinion about the cottage cheese snack. I really liked this appetizer, my husband liked it too.

The children refused to try because of the presence of garlic in it. For adults, this is a great appetizer and you can come up with your own serving by showing your imagination.

It seems to me that this dish is light and at the same time satisfying. And with a tomato, it's just great. True, the tomatoes need to be salted a little. And yet, be sure when you prepare the balls of cottage cheese, put them in the refrigerator for 30-40 minutes.

So, if you have not tried a cottage cheese snack, then I recommend trying it. Moreover, the recipe with photos and it will not be difficult for you to cook it.

Classic cottage cheese dishes are sweet, with sugar, jam, dried apricots and raisins. However, the options for using the product are not limited to them. Salty, spicy snacks and fillings are also prepared from high-quality, most often home-made, cottage cheese.

To obtain a paste-like mass, mayonnaise of varying degrees of fat content is used. It is he, among other things, that smooths out the sharpness of garlic juice, and if mustard or its oil is included in the sauce, then the dishes acquire a completely indescribable flavor.

Cottage cheese with herbs and garlic - general principles of cooking

Cottage cheese with herbs and garlic is a homogeneous, slightly spicy curd mass. To bring its main components to the required, uniform state, a blender (submersible or with a bowl) may be required. In the absence of this food processor, you can take the most ordinary meat grinder with a very fine grate or a rare metal sieve.

In most cases, such a dish is not subjected to any heat treatment, with the exception of the use of curd mass for filling pies fried in a pan. Therefore, all products for cooking should be taken only the first freshness.

Cottage cheese is the basis of such a dish. Its consistency, graininess and fat content do not play a special role. Everyone can choose the one they prefer. But it should be noted that the fatter the cottage cheese, the easier it is to stir and the mass will be easier to spread on bread or vegetables. Therefore, sour cream or mayonnaise is added to low-fat, and fat-free for a dietary meal is interrupted with a blender.

You can add any greens - dill, parsley, cilantro, mint, basil, etc. It all depends on the type of dish being prepared and personal preferences. It is undesirable to put green onions - the dish may be bitter.

Homogeneous curd mass is brought to the desired taste by adding salt and seasoning with black pepper.

Cottage cheese with herbs and garlic can also be served as an independent dish. Such a mass is spread on slices of bread, crispbread, fresh or fried vegetables (zucchini). With it, you can cook Turkish unleavened pies from thin pita bread. It is also great for stuffing fresh vegetables (tomatoes) or filling holiday profiteroles. Very simple and easy enough to prepare a festive snack roll with tomato slices inside.

Cottage cheese with herbs and garlic - a snack version of the dish

Ingredients:

Homemade cottage cheese - 400 gr.;

Fresh herbs to taste;

Juice of 1/8 lemon;

Two cloves of garlic;

A tablespoon of fat sour cream.

Cooking method:

1. Separate the washed and well-dried greens from the stems, cut into small pieces and place in a blender bowl or a small deep bowl.

2. Cut the garlic cloves into 3-4 pieces and send to the greens. Salt lightly and chop as finely as possible.

3. Combine the resulting mixture with half of the cottage cheese and moisten with lemon juice. If necessary, add salt, add the remaining cottage cheese and mix well again with a blender.

4. Curd mass is suitable as a pate, it can be spread on bread, circles of fresh tomatoes or halves of boiled eggs. You can arrange it on tartlets just before serving or just serve it on a plate, garnishing with lemon rings and fresh herbs.

Cottage cheese with herbs and garlic for those who are on a diet

Ingredients:

Fat-free cottage cheese - 100 gr.;

Medium sized cucumber;

Dill greens - to taste;

Small clove of garlic;

Cooking method:

1. Lightly mash lumps of cottage cheese and large clots with a fork and transfer to a blender bowl.

2. Cut off the peel from the cucumber with a thin layer, cut it into thin rings and add to the mashed cottage cheese.

3. Press the garlic with a garlic press here, put the chopped young dill and salt to taste.

4. To make the curd mass homogeneous, beat it with a blender. Whipping time depends on the power of the device and does not take more than three minutes.

5. Spread the finished curd mass with herbs and garlic on the bread, and put dill sprigs on top.

Turkish pies stuffed with cottage cheese, herbs and garlic in lavash

Ingredients:

Two thin "Armenian" lavash;

Three boiled eggs;

One raw chicken egg (protein);

450 gr. homemade or fatty "factory" cottage cheese;

A small bunch of dill;

Refined sunflower oil.

Cooking method:

1. Mash the cottage cheese laid out in a bowl with a fork or crush. Salt to your liking, add finely chopped dill, crushed garlic and yolks, ground by hand.

2. Stir the curd mass with a fork, slightly grinding all the ingredients.

3. Cut pita bread into rectangles measuring 10 by 12 cm. Spread one edge of each such piece well with whipped protein, and on the opposite side (on the edge) put a spoonful of curd filling.

4. Roll up the pieces of pita bread and fry all sides in a small amount of vegetable fat.

5. To remove excess oil from the pies, put them out of the pan on a disposable towel (for 2-3 minutes) and only then on a plate.

Cottage cheese appetizer with herbs and garlic in tomatoes

Ingredients:

2-3 sprigs of fresh basil;

100 gr. fatty 18% cottage cheese;

A clove of garlic;

Black ground, or a mixture of peppers;

Two sprigs of dill;

Five dense ripe tomatoes of the same size.

Cooking method:

1. Rinse dill greens and basil leaves under the tap and dry thoroughly from water residues.

2. In a bowl with cottage cheese, put medium-sized chopped greens, minced garlic through a press. Stir, grind twice, using the smallest grate of a meat grinder, and season with mayonnaise mixed with sour cream.

3. At your discretion and taste, add fine salt, season with pepper and mix well again.

4. Rinse the tomatoes with cold water and dry them with a towel. Cut each in half with a sharp knife, making a zigzag cut in the middle, making two "tulips" from each tomato. With a spoon from the middle, select the pulp and fill the free space with cottage cheese with herbs.

Fried zucchini with cottage cheese, herbs and garlic

Ingredients:

Small young zucchini - 2 pcs.;

Two raw eggs;

300 gr. cottage cheese;

A few sprigs of dill and parsley;

Four tablespoons of white flour;

100 gr. 15% sour cream;

Three cloves of garlic;

small carrot;

Medium sized beets.

Cooking method:

1. First, prepare a batter for zucchini. To do this, beat the eggs well with a little salt (literally a pinch). Add flour and beat well again. The batter should be homogeneous, without admixture of flour lumps.

2. Wash the zucchini, dry slightly and cut into thin rings. It is desirable that the thickness does not exceed 0.6 cm. Then dip each such circle in batter and fry in well-heated vegetable oil on both sides.

3. Grind the cottage cheese through a fine metal sieve. Squeeze garlic into it with a press, add carefully chopped, young dill and parsley (without stems), add salt and mix thoroughly.

4. Separately, rub the carrots and beets with a fine grater and squeeze the juice out of them. Divide the curd mass into two parts. Mix one with two tablespoons of carrot juice, and the second with the same volume of beetroot.

5. When the zucchini has cooled completely, arrange them on the lettuce leaves on two large, flat plates. Lubricate part of the zucchini with pink curd mass, and the rest with yellow.

6. You can make the original design of the edges. To do this, put the rest of the multi-colored mixtures in a pastry bag and squeeze the yellow mass along the edges of the pink one, and the pink one along the edges of the yellow one.

Original roll with tomatoes from cottage cheese with herbs and garlic

Ingredients:

Two dense ripe tomatoes;

250 gr. cottage cheese, without grains;

A bunch of fresh dill;

Two small cloves of garlic;

2-3 leaves of fresh mint.

Cooking method:

1. Rinse the mint leaves with dill sprigs under cold running water and pat dry with a towel. Tear off the coarse stems of the dill and chop the greens as finely as possible. Mint leaves also chop, but separately.

2. In a deep enamel bowl, mix the cottage cheese with chopped mint, mayonnaise and finely grated garlic. Season to your taste with pepper, lightly salt and mix thoroughly again.

3. Put the curd mass on a large sheet of foil or cling film and spread it in an even centimeter layer. Sprinkle finely chopped dill evenly on it, and in the center lay a wide strip of tomatoes cut into medium-sized pieces.

4. Lifting the laid out layers together with the foil, wrap the roll. Make sure that it does not curl up with a “snail”, and the filling does not fall out around the edges.

5. Do not remove the foil from the roll, carefully wrap its edges and put the “package” with the roll in the refrigerator for a couple of hours to harden.

6. When serving, remove the “packing” and cut the curd roll with tomato filling into even pieces.

7. Serve on lettuce leaves lined in the bottom of a shallow dish.

Original appetizer of profiteroles stuffed with cottage cheese, herbs and garlic

Ingredients:

Homemade or purchased fatty cottage cheese - 300 gr.;

20 gr. homemade thickened cream or natural butter;

Ten ready profiteroles;

40 gr. 30% sour cream;

Six sprigs of fresh dill;

A small head of garlic;

Half a medium lemon;

Three small fleshy tomatoes;

20 gr. peeled walnut kernels.

Cooking method:

1. Rinse the tomatoes and dill and dry well by blotting with a linen napkin or disposable towel. Set the tomatoes aside and chop the dill very finely with scissors. Be sure to leave a few sprigs for serving.

2. In a small bowl, combine cottage cheese with medium-sized chopped garlic, butter and walnut kernels. Kill all the ingredients with a blender into a homogeneous mass or twist several times in a meat grinder.

3. Then add sour cream, chopped dill, a tablespoon of freshly squeezed lemon juice. Mix well and bring the mass to taste, seasoning with salt and pepper.

4. With a sharp knife, cut off not too thick “lids” from profiteroles and fill with curd mass. They should be filled completely and even with a small slide. Cover each with "lids", slightly moving them to the edge, and lay them out on a flat plate, slightly retreating from each other.

5. Cut two tomatoes in half, and then into medium-sized slices. Slightly drown one edge of the tomato slice in the curd filling, between the filled profiteroles and the “lid” (the second edge of the tomato should hang down). Dill, along with the remaining, sliced ​​\u200b\u200btomato rings, beautifully spread between the profiteroles.

Cottage cheese with herbs and garlic - cooking tricks - useful tips

Fresh cottage cheese is always white. Too oily or homemade may have a characteristic, slightly yellowish tint.

A quality product is not too clumpy or dry, but it also does not contain excess whey.

Stale, expired cottage cheese has a slight musty odor and is slimy. It is very unpleasant in taste.

Be sure to wash all greens thoroughly and dry them dry. The rest of the water should not get into the cooking dish, otherwise it will quickly deteriorate.

Salt is better to take fine. Its crystals will better disperse through the curd mass, and it will be salted more evenly.

Excessively granular cottage cheese before twisting in a meat grinder, it is advisable to grind through a sieve, the mass will be more homogeneous.