Curd doughnuts
- Details
- Leave a Comment
Don’t know why but every day I think about doughnuts 🙂 So then I found some curd in the fridge I knew what to do with it. With the help of Google I found Sonatina doughnuts with curd. They were very tasty. We ate them all in one time 🙂
Curd doughnuts
Time needed:
Yields:
Calories: kcal / serving
Ingredients:
1 glass = 250 ml
- 250 g curd (cottage cheese)
- 1/2 glass sugar powder
- 1 egg
- 7 tbsps. milk
- 7 tbsps. oil
- 2 tsps. starch
- 2 tsps. baking powder
- 1 tsp. vanilla
- 2 glasses flour
- oil for frying
Directions:
- Mix everything.
- Roll in 1.5 cm thickness sheet.
- With a glass cut circles and the center cut with the tass. Roll leftovers of the dough again and repeat everything till you will not have remaining dough.
- Heat oil in deep pan, boil doughnuts till they get brown.
- Baked doughnuts put on the paper towel and let cool a little bit.
- You may sift them with the sugar powder.
- Enjoy!
Chicken and zucchini pie
I can say that this is almost the same as Zucchini pie with tuna just tuna changed to chicken. Also I can say that I found out it only after a few times I baked this pie. Their taste are very different. They both are favourites in our family. Just now I bake with chicken more, because my kids don”t eat tuna, but pie with the chicken eats one of my kids.
Sour milk muffins
Weekend 🙂 and at last I had time carefully to look what’s in a fridge 🙂 And my eyes saw sour milk that will spoil very quickly if I won’t do anything. So I remembered not so long ago published Bea sour milk muffins. There was no time to think – just do. And now I’m sitting happy and satisfied with a cup of tea:)
Pie with chanterelles
When I got some chanterelles, I decided to bake this year something new. And because I know how convenient to take non-sweet pies for lunch at work, I chose this recipe. Only in original recipe says to use more salt then I usually need, so I give here already corrected recipe.
Coffee-cake with cherries
Refreshing coffee-cake with light cherry sourness. At the beginning I was afraid that the recipe uses too much cherries, but when we tasted this coffee-cake we understood that the balance of sweetness and sourness is just perfect.
Cream waffles
When I found this recipe I was so exited that baked them a few weekends for breakfast. Cream makes them frangible and even when they are cold they stay very tasty. I bake half of the portion but it’s enough for two kids and two parents for the light breakfast. I really recommend you!
