Fried watermelon recipe from Guzeeva. We cook cutlets with cottage cheese from any minced meat

The effect obtained from adding cottage cheese to the cutlet mass is quite difficult to compare with something else.

Just like describing.

But it’s worth a try, but not with one type of cottage cheese, but with different ones.

Fat homemade gives a subtle cheese-creamy taste.

Fat-free - "sour cream" and completely inexplicable lightness.

If your guests are not aware of the composition of minced meat, then an incredible variety of options can be suggested.

And, of course, dessert dishes for kids. Cottage cheese cutlets with carrots and dried apricots are ideal for an afternoon snack. They are light, but, in addition to the wonderful taste, they excite the appetite well.

Cutlets with cottage cheese - general principles of cooking

With cottage cheese, you can cook not only meat, but also vegetable cutlets. They are pan-fried in cooking oil, baked on a baking sheet in the oven, or steamed.

Cottage cheese is added directly to minced meat. It is imperceptible in cutlets, but gives them a specific cheese taste.

For the final dish, the fat content of the cottage cheese does not matter. The percentage of fat contained in it affects only the total calorie content.

The main requirements for this product are freshness, consistency and uniformity. The rarer the cottage cheese, the more difficult it will be to form cutlets, since the minced meat will turn out to be liquid. If the cottage cheese is granular, then it will not disperse evenly over the cutlet mass, and its grains will be felt in it.

Not only cottage cheese is added to fish, meat or vegetable cutlet mass. Together with him often put semolina, flour, eggs, sour cream. Vegetables are added to meat and fish cutlets for juiciness.

To enhance the taste of dessert dishes, dried fruits are placed in the cutlet mass. Their appearance is determined only by the taste preferences of each.

Cottage cheese minced meat, fish and vegetables are seasoned with spices selected to your liking. Herbs and garlic are often added.

In dessert products with cottage cheese for flavor, you can put cinnamon or vanillin.

If dessert carrot and vegetable (carrot, potato) cutlets with cottage cheese are served as an independent dish, then meat and fish only with a side dish. He is chosen at his own discretion.

Tender chicken cutlets with cottage cheese

Ingredients:

Half a kilo of minced chicken;

50 ml 11% cream;

Bulb;

One fresh egg;

Two cloves of garlic;

200 grams of 9% cottage cheese;

Three tablespoons of chopped dill;

Corn flakes for breading (unsweetened).

Cooking method:

1. Minced chicken, along with cottage cheese and onions, pass through a meat grinder with the smallest grate. Add cream, beaten non-frothy egg.

2. Squeeze the garlic with a press here, put the chopped dill. Add salt to taste, season with ground pepper and mix thoroughly.

3. Lightly knead the corn flakes with your hands. Form semi-finished products with moistened hands in water and roll them well in flakes.

4. Heat cooking oil over low heat in a heavy skillet. Dip the cutlets into it and fry, turning over after 5 minutes to the other side.

5. When frying, the pan should not be closed with a lid. If you close it, the crust will not turn out crispy.

Baked fish cakes with cottage cheese

Ingredients:

Frozen pollock - 800 gr.;

250 gr. low-fat cottage cheese;

Small bulb;

Two chicken eggs;

A small bunch of dill;

Three tablespoons of semolina (cereals).

Cooking method:

1. Cut off the fins from pollock carcasses, chop off the tail. Scrape each with a knife in the direction from the tail to the head. Cut the abdomen, remove the remains of the insides and be sure to remove the dark film. Rinse thoroughly under running water and pat dry. Separate the meat from the backbone and small bones.

2. Twist the fish fillet with the onion in a meat grinder. If the cottage cheese is grainy, twist it too.

3. Add semolina and chopped dill. Introduce well-beaten eggs with a whisk. Season with salt and pepper to your liking. Stir the mass well until smooth and leave to stand for 20 minutes. During this time, semolina will swell well, and the dish will not turn out tough.

4. With your hands well moistened with water, shape the semi-finished products of the desired size and shape. Transfer them to a baking sheet and pour in a little chilled water.

5. Put the roaster in a preheated oven for 20 minutes and bake the dish at 200 degrees.

Meat cutlets with cottage cheese in tomato sauce

Ingredients:

Mixed pork and ground beef - 500 gr.;

18% cottage cheese - 100 gr.;

A tablespoon of 15% sour cream;

One and a half tablespoons of chopped herbs, to taste.

For sauce:

Large onion head;

Three teaspoons of thick tomato;

a teaspoon of flour;

Ground pepper, boiled salt and sugar to taste.

Cooking method:

1. Knead the minced meat well with your hands. Add the cottage cheese mass passed through a sieve and the onion grated on a medium grater.

2. Put sour cream, chopped greens and eggs. Season with pepper, salt, knead well, while beating the minced meat on a bowl.

3. Shape into small round patties and bread them in flour. Fry in hot cooking oil until golden brown and transfer to a separate saucepan.

4. Dip the onion cut into small slices into the heated fat and lightly sauté. Add the flour, stirring well, and fry for 3 minutes, stirring occasionally.

5. Add tomato puree to the onion, mix everything well again and simmer over low heat for 4 minutes. Then pour half a glass of water and leave to simmer for 3 minutes.

6. Pour the tomato sauce into a container with cutlets and simmer for five minutes at the lowest heat. At the end of the stew, add chopped greens.

Dessert carrot cutlets with cottage cheese - "Olezhkin afternoon tea"

Ingredients:

Half a kilo of boiled carrots;

150 gr. semolina;

Eggs - 2 pcs.;

50 gr. dried fruits (dried apricots);

Two curd cheeses.

Cooking method:

1. Rinse dried apricots in several waters, put them in a colander and dry well. Cut the dried fruits into small thin strips and transfer to the cottage cheese.

2. Add lightly beaten eggs and part of the semolina (100 gr.). Here, rub the boiled carrots on the smallest grater and mix everything well. Leave the curd mass to stand for half an hour.

3. Form small cutlets from the curd mass and roll well on all sides in the remaining semolina.

4. Fry over medium heat in vegetable oil until golden brown, beautiful crust.

5. Such cutlets are served with sour cream, condensed milk or honey.

Fried fish cakes with cottage cheese - "Fish for Alyoshka"

Ingredients:

Minced cod - 550 gr.;

250 grams of fatty homemade cottage cheese;

One small potato;

Medium sized bulb;

A tablespoon of semolina;

Breadcrumbs (white).

Cooking method:

1. Put the minced fish in advance for thawing. Do not use water or a microwave to speed up the defrosting process. Leave it in a bowl on the table, and it is best to put it in the refrigerator overnight.

2. Mash the thawed mass well with a fork or twist it in a meat grinder. Grind homemade cottage cheese on a sieve here.

3. Finely grate onions with raw potatoes. If too much liquid has formed, drain, and transfer the vegetables to a bowl with minced fish.

4. Add a spoonful of semolina and salt and ground pepper. Mix all the ingredients well and set the bowl aside for 10 minutes.

5. From the settled mass of minced meat, form semi-finished products in the form of fish, up to one and a half centimeters thick. Bread the blanks well with breadcrumbs and fry in lean, hot oil until cooked. Each side is about six minutes.

Diet carrot cutlets with cottage cheese in the oven

Ingredients:

Fresh carrots - 800 grams;

Two tablespoons of wheat bran;

100 grams of fat-free cottage cheese;

Half a glass of semolina (about 80 gr.);

30 ml vegetable oil.

Cooking method:

1. Grate raw peeled carrots on a coarse grater. Transfer to a deep, heavy-bottomed skillet. Add half a glass of drinking water and simmer over medium heat, covered, for 15 minutes.

2. From the pan, transfer the stewed carrots to a bowl, add bran, semolina, oil and mix everything well.

3. When the mass has cooled completely, salt, add cottage cheese and knead thoroughly until smooth.

4. From the cutlet mass, with hands moistened in water, fashion small oval cutlets. Lightly flour each and transfer to a parchment-lined baking sheet.

5. Put the roaster in a warm oven and bake at 220 degrees for 20 minutes. Remove the baking sheet, turn the cutlets over, and bring to readiness, baking for another 10 minutes.

Steam chicken cutlets with cottage cheese and broccoli

Ingredients:

Chicken fillet - 300 gr.;

250 gr. 1% cottage cheese;

250 gr. broccoli (frozen);

One chicken egg;

Fresh herbs, seasonings and garlic to taste (you can not add).

Cooking method:

1. Rinse frozen broccoli with water to thaw slightly. No need to soak in water.

2. Use a meat grinder with the smallest grate to scroll through the fillet, broccoli and cottage cheese.

3. Add salt, your favorite spices, chopped garlic and chopped herbs to taste.

4. Enter a raw egg into the cutlet mass and mix thoroughly.

5. Form round semi-finished products. So that the viscous minced meat does not stick to your hands, each time you form a new cutlet, moisten your hands in water.

6. Cook cutlets in a double boiler for no more than half an hour.

Potato cutlets with cottage cheese

Ingredients:

Potato - 8 small tubers;

150 grams of 9% cottage cheese;

1 chicken, fresh egg;

One third of a teaspoon of ground black pepper;

Half a teaspoon of turmeric;

Three cloves of garlic;

A small bunch of dill or curly parsley, can be mixed;

Wheat flour - 2 tbsp. l. into the cutlet mass, plus for breading.

Cooking method:

1. Boil the peeled potatoes in salted water until tender. Strain the broth from the pan, and mash the potatoes.

2. When the potatoes have cooled, combine them with cottage cheese and mix the mass thoroughly. This is best done by kneading and twisting in a meat grinder.

3. Add spices to your taste in the potato mass, salt and add the egg. Add chopped herbs and mix well again.

4. To make the blanks easier to form, and they keep their shape when frying, add flour and knead well again. Wheat flour can be replaced with bran flour.

5. Pour flour into a deep wide plate. Form small balls from the potato cutlet mass. Drop the balls one by one into the flour. Press lightly with the palm of your hand and dust well with flour on all sides.

6. In a thick-walled pan, heat the oil well, dip the potato cutlets into it and fry until the bottom is browned. Flip to the other side and also fry until golden brown.

7. Serve this dish topped with sour cream or fresh vegetables. You can put a little chopped herbs and finely grated garlic in sour cream to taste.

Cutlets with cottage cheese - cooking tricks and useful tips

If you want to cook a dietary version of the dish, take fat-free cottage cheese or with the lowest fat content. Cook not in a pan, but in the oven or steam. Well, if you still want fried - do it only in vegetable oil.

Twist the granular cottage cheese with a meat grinder, interrupt with a blender or grind through a sieve. It will become homogeneous, and its structure will not be felt.

If you add semolina to the minced meat, be sure to let the cutlet mass stand for at least a quarter of an hour. This time is enough for the cereal to swell. Otherwise, the dish will turn out too dense and hard.

If cottage cheese is added to minced boiled or fried vegetables, put it only after they have completely cooled down.

I had homemade cottage cheese (I bought it from grandmothers in the market) fresh, fatty and not at all sour. In cutlets, cottage cheese and zucchini, which I also decided to add, were not felt at all, but they turned out to be surprisingly juicy. And now, as for minced meat. Meat cutlets with cottage cheese can be cooked from any kind of minced meat. Chicken cutlets with cottage cheese and fish cutlets are very popular.

Do you know why these particular varieties of cutlets, and not pork or beef. The fact is that chicken or, due to the low fat content in minced meat, often turn out to be dry, and with cottage cheese, especially fatty, this small minus can be easily corrected. In this recipe for cooking meatballs with cottage cheese, I used minced pork.

Ingredients:

• Minced pork - 500 gr.,
• Onion - 1 pc.,
• Zucchini - 100 gr.,
• Cottage cheese - 100 gr.,
• Parsley - a couple of branches,
• Egg - 1 pc.,
• Salt,
• Ground black pepper,
• Sunflower oil.

Meat cutlets with cottage cheese - recipe

Put the mince into a bowl.

Add finely chopped parsley to the curd.

Wash the zucchini. Remove the skin from it. Grate on a fine grater.

Chop the onion into small cubes.

Add cottage cheese, chopped onion and zucchini to a bowl with minced meat.

Beat in an egg.

Add ground black pepper and salt to taste. If desired, minced garlic can also be added to the minced meat.

Knead the cutlet mass thoroughly with your hands.

Roll up with water-dampened hands. Put them on the hot skillet.

Fry until golden brown on each side.

Minced meat patties with cottage cheese Received with a beautiful golden crust. Serve them with the main side dish until they have cooled. These can be cooked in the oven. To prepare them, cover a baking sheet with parchment. Lubricate with any vegetable oil.

Lay out the finished cutlets in rows. Bake them at 180C for 30-35 minutes. Such cutlets with cottage cheese in the oven are less fatty and high-calorie than those that were cooked in oil in a pan. Enjoy your meal. Next time I will definitely try to cook chicken cutlets with cottage cheese.

Meat cutlets with cottage cheese. Photo

Host "Let's Get Married"

Leading "Let's get married!" cooked dinner with her husband for the first time in 19 years of marriage

“We already lived with Igor together, and I portrayed a curved hand. I heard a lot of foolish friends who advised me to demonstrate to the groom that I don’t know how to cook and clean. Like, then he will immediately hire you a housekeeper. Later I realized that a woman is sexy for a man if she knows how to cook, clean, give birth to children, ”Larisa surprises us.
“But for the first time I saw how Larisa cooks on the Smak program 20 years ago. I sat in a room with monitors and watched her cook smartly in the studio. After recording, I tried her dishes and realized that I had chosen the right woman, ”recalls the TV presenter’s husband Igor Bukharov.
“Before Smak, he knew that I was beautiful, and soon after the transfer he called me to marry,” continues Guzeeva.

And so they again came together to the studio of the Smak program. This episode will be shown on Channel One September 17th. But this time the couple will cook Saturday dinner together. By the way, as Larisa noticed, for the first time in 19 years of marriage, she and her husband cook together. website I visited the filming of this program, where I talked with the spouses. The husband of Larisa Guzeeva is the president of the Russian Federation of Restaurateurs. Igor Bukharov worked as a chef for many years, and at one time even headed the Kremlin's catering service.
At the same time, most of all he loves the cabbage soup that his wife cooks. It turns out that Larisa knows how to feed her family in such a way that her husband and children are delighted with her skills. Dumplings, cutlets, khachapuri and dozens of other dishes Guzeeva cooks according to her own recipes. Larisa herself chooses products in the markets, paying special attention to their quality.
The host of Smak, Ivan Urgant, noted that Guzeev and his husband cooked dinner on the program very quickly and asked what they were doing slowly.
“Dinner is being prepared at our house for 12 minutes, we eat for 7 minutes. And what we are doing slowly - I can’t voice it on the air, ”Larisa joked.

After Guzeeva gave recommendations to her husband in the studio on how best to cut potatoes and complained about his passion for social networks, Urgant asked if Igor had any complaints about his wife.
“Igor has no questions for me, because I am a saint,” the TV presenter replied. “Saint Larisa is the patroness of single women who find happiness,” Ivan immediately joked.
Larisa said that their daughter and Igor eat only healthy food. The girl inherited culinary skills from her father and mother. “I told Lelka yesterday: “Tomorrow we will go to Smak with my father. And she immediately answers: “It is clear that you will order him: chop, cut, bring. Daddy's daughter she is with us, daddy's "tail".
In the Smak kitchen, Larisa and Igor understood each other without words, as a result they cooked cutlets with cottage cheese instead of bread, fried liver, french fries and fried watermelon for dessert.

Larisa Guzeeva has been running the Let's Get Married! program for the ninth year. Photo: Instagram.

QUOTES
Larisa Guzeeva about family life in the program "Let's get married!"
“Married life has nothing to do with elephants and incense sticks. We must love everyday life, ordinary life, then we will be happy. I like to have dinner in the evening, go skiing with my husband on weekends, give birth to children, do homework with them. Learn to think about work beyond the threshold of the house, do not hang up your problems and do not "load" the family. Men don't like to be complained to, especially about work. They have one answer: "Understand it yourself" or "Don't work."
“If a man lives with you, eats your breakfasts, sleeps with you with pleasure, and doesn’t want children from you, then he doesn’t love you.”
“All problems in the family and divorces are due to the fact that a woman forgets about her destiny. It's great if she works a lot, but the husband is the main thing, the children are the main thing. If she does not have time to clean the dishes, iron shirts, she must sacrifice work. If a man is nearby, he should not wash dishes, clean the apartment.

Natasha Koroleva and Larisa Guzeeva.

press materials.

Housewife Recipes
Soup with pasta and chicken
Ingredients: 1 chicken breast, 1 l chicken broth, 1 onion, 1 carrot, 1 tomato, 1 bell pepper, 1 potato, 100 g pasta, 1 tbsp. vegetable oil, salt, pepper.
Cooking process: boil chicken breast. Cut the bell pepper and carrot into strips, onion into half rings, grate the tomatoes on a coarse grater. Fry vegetables in vegetable oil.
In the broth put the potatoes cut into strips, then pasta and fried vegetables. Salt, pepper to taste. Cook until done.

Crushed potato with cutlet
Ingredients. For cutlets: 600 g of beef, 100 g of bacon, 5 onions, 500 ml of milk, 1 egg, 300 g of ground crackers, 1 loaf, 1 bunch of cilantro, 1 bunch of dill, 1 tbsp. vegetable oil, 3 cloves of garlic, salt, pepper. For the pusher: 5 potatoes, 100 g butter, 100 ml milk, 1 egg, salt.
Cooking process: Dice the meat and bacon, peel the onion and garlic and finely chop. Soak bread without crusts in milk. Turn the fat and meat through a meat grinder. Add egg, onion, garlic, chopped herbs and soaked bread. Salt, pepper to taste. Form cutlets, roll in ground breadcrumbs and fry in vegetable oil.
For garnish, peel the potatoes, boil, crush with a crush, add butter, milk and egg yolk, mix. Salt to taste.

Recipes from the chef
Soup "Rassolnik"
Ingredients: 500 g of beef, 2 carrots, 1 parsley root, 100 g of barley, 3 potatoes, 5 pickles, 100 ml of cucumber pickle, 1 onion, 1 bay leaf, 1 bunch of dill, 1 lemon.
Cooking process: parsley root, one carrot and half an onion cut into slices and fry in a dry frying pan. Put the roots and meat in a saucepan, add water and boil the meat broth. Remove the meat, strain the broth.
Finely chop half of the onion and carrot and saute in vegetable oil with the addition of tomato paste and broth. Soak barley, then boil until half cooked. Put the barley in the broth and cook until tender. Add potatoes cut into cubes and cucumbers cut into strips, browned onions with carrots, cucumber pickle, bay leaf, salt and peppercorns. Boil for five minutes and remove from heat. Serve with a slice of lemon.

Soup "Rassolnik". Photo: materials of the press services.

Beef goulash with mint potatoes
Ingredients. For goulash: 500 g beef tenderloin, 2 onions, 3 tbsp. flour, 2 tbsp. tomato paste, 1 carrot, 1 bunch of dill, 2 bay leaves, 5 black peppercorns, 4 tbsp. vegetable oil, salt. For mashed potatoes: 5 potatoes, 100 g butter, 100 ml milk, salt.
Cooking process: cut the meat into small pieces and fry in vegetable oil over high heat for 5-7 minutes. Add diced onion and sliced ​​carrots. Pour in broth and continue cooking. When the meat is ready, sprinkle with flour sifted through a sieve, add tomato paste, finely chopped greens, bay leaf, salt and pepper. Simmer for 10 minutes. Remove the bay leaf at the end.
For garnish, peel the potatoes, cut into 2-4 parts, rinse under cold water, boil. Salt five minutes before the end. Drain the water, cover the pan with a napkin and wait 3-4 minutes. Then mash the potatoes with a whisk. Boil the milk, dissolve the butter in it, pour into the potatoes and mix.

Hello! I want to share my impressions of the recipes from our wonderful site. It was easy and pleasant to cook them, the results pleased all my relatives. I hope the links are useful to someone!
As always accumulated...
1. Baked meat in a universal marinade from natapit

Quite by accident I came across this information.
How does brine help make meat juicy?
“Keeping food in brine is similar to pickling, but the chemical processes that take place are fundamentally different. By and large, the magic of brine is based on three pillars:

Firstly, diffusion: as you probably remember from school, this term is the process of mutual penetration of molecules of one substance between molecules of another, leading to spontaneous alignment of their concentrations throughout the occupied volume - in this case, salt molecules, which are much more in brine, penetrate into the cells of an abstract chicken, where there are fewer of these molecules.

Secondly, osmosis, which is actually a special case of one-way diffusion, in which solvent molecules penetrate through a semipermeable membrane towards a higher concentration of the solute. In our case, water acts as a solvent, and although the concentration of salt in the brine is much higher than in the cells of the same chicken, the concentration of other dissolved substances in these cells contributes to their additional saturation with water: on average, meat aged in brine weighs 6 -8 percent more than before immersion in brine.

Finally, the third whale is protein denaturation: under the influence of a saline solution, proteins that are initially in a twisted state unwind and form a matrix that holds water molecules inside the cells, preventing moisture from escaping from a piece of chicken aged in a solution during heat treatment. True, if you overcook the chicken to the state of the sole, no amount of denaturation will save it: the proteins linked together will shrink, and most of the water they hold will flow out one way or another. The denaturation process also occurs when heated - which is why salted foods cook faster, because the salt has already done part of the work that falls on the share of heat. "That is why I began to pay attention to recipes with pickling meat in brine!

2. Chicken cutlets with cottage cheese from obukhov11

Cutlets with cottage cheese! have you tried? No? you've wasted your life...
just kidding, I saw how Larisa Guzeeva cooked such cutlets in some kind of program, but not at first and not to the end, and I missed the composition, but everyone tried and praised, these cutlets haunted me, I found the recipe here! I have already done it several times, even increased the proportion of cottage cheese (2: 5)! Cutlets are delicious! Juicy! Just Mega Juicy! and most importantly, a purely protein dish, no decoys, rolls and potatoes for you! (Forgive me, lovers of carbohydrates ...) I made it with minced pork, also super!!!

4. Asian style baked carp from alarm clock

6. Salad with tongue "For him and for her" from sibir77

A very tasty salad, I couldn’t choose between layers, and made a “hybrid” for everyone, the combination is very successful, the salad just “flew away”, they asked for the recipe!

7. Pasta "Fragrant" from JeSeKi

I really liked the recipe! This is a real find, not to dirty a bunch of dishes, but to cook pasta already with a "bonus", additives can be varied! As a country-camping option, it is simply necessary so as not to look for a colander and an extra pan!

8. Crumpets "English Breakfast" from sibir77