I'm posting two recipes in one day, just in case people don't like liver. The dessert in question is hard to prepare anywhere outside Eastern Europe, because finding the appropriate cottage cheese can be rather challenging. And no, this will not work with American cottage cheese. Ricotta may work better, if you don't have anything else available.
The Hungarian cottage cheese is essentially the equivalent of the American one, except the liquid gets filtered off and the solid parts get compressed into a drier, more uniform mass. I successfully made this in Norway, having used some creative measures to filter off the liquid from the Norwegian cottage cheese. It was delicious, and my room mates from all over the world all loved it.
The recipe is delivered to you thanks to the Polish community of Philly, who supply the local supermarkets with proper 'twarog', or 'turo' in Hungarian.
Ingredients
500g (1 pound) turo twarog, well-drained cottage cheese
250mL semolina/farina
2 tbsp flour
100g melted butter
5 eggs
1/8 tsp salt
1 cup of unseasoned breadcrumbs
Preparation
Homogenize the cottage cheese, if possible press it through a potato press (used for mashing cooked potatoes for potato doughs in Hungary). In a bowl mix the cheese with the semolina and the flour. Add in half of the melted butter and the salt, mix well.
Separate the eggs and mix in the yolk with the cottage cheese mix. Keep the egg whites covered in the fridge. Cover the cottage cheese mix as well, and move it to the fridge for 6 hours.
6 hours later put a large pot of water to boil. When ready, whip up the egg whites till it has hard peaks, and fold it into the cottage cheese mix. Shape the mix into 1.5 inch balls and lower into simmering water. Boil a few more minutes once the balls rise to the surface.
Meanwhile toast the breadcrumbs until they reach a golden color. You may want to add some sugar to it, and melt it into the breadcrumbs. As the balls are cooked, you are going to remove them into the breadcrumbs to coat them with it.
Serve with sour cream and icing sugar. I usually prepare a sauce using sour cream, icing sugar and vanilla sugar.
An excellent, healthy dessert after a hearty soup.
The Hungarian cottage cheese is essentially the equivalent of the American one, except the liquid gets filtered off and the solid parts get compressed into a drier, more uniform mass. I successfully made this in Norway, having used some creative measures to filter off the liquid from the Norwegian cottage cheese. It was delicious, and my room mates from all over the world all loved it.
The recipe is delivered to you thanks to the Polish community of Philly, who supply the local supermarkets with proper 'twarog', or 'turo' in Hungarian.
Ingredients500g (1 pound) turo twarog, well-drained cottage cheese
250mL semolina/farina
2 tbsp flour
100g melted butter
5 eggs
1/8 tsp salt
1 cup of unseasoned breadcrumbs
Preparation
Homogenize the cottage cheese, if possible press it through a potato press (used for mashing cooked potatoes for potato doughs in Hungary). In a bowl mix the cheese with the semolina and the flour. Add in half of the melted butter and the salt, mix well.
Separate the eggs and mix in the yolk with the cottage cheese mix. Keep the egg whites covered in the fridge. Cover the cottage cheese mix as well, and move it to the fridge for 6 hours.
6 hours later put a large pot of water to boil. When ready, whip up the egg whites till it has hard peaks, and fold it into the cottage cheese mix. Shape the mix into 1.5 inch balls and lower into simmering water. Boil a few more minutes once the balls rise to the surface.
Meanwhile toast the breadcrumbs until they reach a golden color. You may want to add some sugar to it, and melt it into the breadcrumbs. As the balls are cooked, you are going to remove them into the breadcrumbs to coat them with it.
Serve with sour cream and icing sugar. I usually prepare a sauce using sour cream, icing sugar and vanilla sugar.
An excellent, healthy dessert after a hearty soup.
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