These Ricotta cookies are fabulous for breakfast.
They are easy to make and taste delicious.
They look like cute little roses.
My family likes them and to me they are perfect for a grab-and-go breakfast.
I adapted this delicious recipe from the Russian magazine “Лиза”.
1 egg
1 1/2 sticks butter melted
3/4 cup ricotta cheese or Russian tvorog
1/2 cup sugar
1 tsp. vanilla extract
1/3 tsp. salt
1/3 tsp. baking soda
1 Tbsp. fresh lemon juice
1 1/4 cups all-purpose flour
Pecans (optional)
Direction:
Separate egg white from yolk. In a mixing bowl, mix egg yolk, butter, 1 table spoon of sugar, ricotta cheese, lemon juice and salt. Mix together flour with baking soda and combine with wet ingredients. You will have a soft dough; shape it into a ball cover with plastic and refrigerate for 30-40 minutes.
In a mixing bowl beat egg white for couple minutes, add rest of the sugar and beat for another 2-3 minutes.
When dough is ready, sprinkle rolling surface generously with flour. Transfer the dough to your floured surface and form/roll a rectangle.
Spread the egg white over the surface of the dough evenly across the whole sheet of dough. Roll up the dough, tightening the log as you go.
Use a knife to cut the dough into even-sized 1 inch pieces. Place the cut rolls on cookie sheet about 2 inches apart. (you can sprinkle the top with pecans)
Bake at 350 F until light golden brown, about 25-30 minutes.
Enjoy!!!
Eggplant with Sweet and Chili Garlic Sauce
January 21, 2016
Category
Appetizers
Dinner
Lunch
Russian
Side Dishes
This Eggplant with Sweet and Chili Garlic Sauce is super easy to make and yet it’s very delicious.
It could be served as an appetizer with fresh homemade bread, salad, or side dish.
Persons
4
Ingredients
- 2 medium sized eggplants
- 2-3 cloves of garlic, crushed
- 1 cup Sweet and Chili sauce
- Salt and pepper
- 1/4 bunch parsley, chopped
- oil for frying
Instructions
- Peel off strips of the eggplant’s skin so that only about half of the skin is left on. Cut them into 2 inch strips about 1/2 inch thick.
- Pour some frying oil into deep frying pan; heat on high heat. (to test if the oil is ready, drop little eggplant piece into the oil, and if it starts bubbling, the oil is ready for frying). Carefully place 1/4 of the eggplants into the hot frying pan. (you will fry all the eggplants in four batches). Fry until eggplants are golden brown on each side.
- Take out the eggplants and place them on a plate covered with pepper towel. Sprinkle with salt, pepper and some crushed garlic. Finish frying all the eggplants.
- Get a platter or smaller casserole dish and pour 2-3 tablespoons of sweet and chili sauce at the bottom of the dish. Then arrange one layer of eggplants.
- Continue to layer ingredients until finished and all the eggplant get coated with the sauce. Sprinkle with fresh herbs.
- Enjoy!!!
Very pretty, and I like that you call them roses 🙂 Ricotta always makes me happy.
Thank you Kiri. Me too, I love anything with ricota or Russian tvorog. Delish!!!
Good snacks…kids will love this.
http://zariafrozrecipes.blogspot.com/
Ohh definatly your kids would love these, mine do 🙂
I love any tvorog recipe. These look really yammy.
http://leascooking.blogspot.com/
Thank you Lea. 🙂
I would love this for breakfast 🙂 Thanks for sharing!!!
Marina, try… They are really good 🙂 Thank you!!!
Inessa, I just discovered your blog, you have so many beautiful and delicious recipes.
Thanks for sharing them with us. 🙂
You are welcome. I am glad you like it, Enjoy!!!
I love ricotta in baked goods! These look heavenly!
What a great change of pace for breakfast treats. Ricotta is such a hearty and filling cheese – fits wonderfully into breakfast concoctions. I love it!
Those look lovely, and look great to munch on while I walk to work. So yummy!