Wednesday, May 21, 2014

Baked cottage cheese noodles

A Hungarian-adopted dish from Steiermark (Stiriai metelt), using the quintessential cottage cheese (turo) of the country. Amazing when topped with apricot jam.

250g cottage cheese
1 tbsp sour cream
50g butter
150mL heavy cream
2 tbsp sugar
1 egg
0.25 tsp lemon juice
200g flour + extra

5 eggs
5+3 tbsp sugar
2 tsp starch
2 tbsp vanilla sugar
1 tsp lemon juice
1 cup sour cream
1 tbsp breadcrumbs

Preheat oven to 400F. Mix all the noodle ingredients with the exception of the flour and cream in a bowl. Add the cream as well. Finally add the flour.

Bring a large pot of water to boil with a pinch of salt added. In three portions roll out the dough into a quarter-inch thick layer. Cut into 2 inch long, half-inch-wide strips. Scoop into the boiling water and boil each portion for 2 minutes. Remove and drain into a bowl.

Separate the eggs required for the cream. Whip the yolks until glossy white with 5 tbsp sugar. Add the sour cream, vanilla and starch. Mix well.

Beat the egg whites in the other bowl. When halfway done, add the lemon juice. Add the 3 tbsp of sugar spoon by spoon. The foam should be glossy and hard.

Mix the white foam with the yolk mixture. Fold in without deflating.

Take a 9x11 inch shape and butter well. Sprinkle with breadcrumbs. Add one third of the foamy mix. Then half the noodles. The other third of the foamy mix, then the rest of the noodles and finally the rest of the cream.

Bake for 5 minutes in the hot oven, then lower the heat to 350F. Bake for a further 30 minutes. Allow to cool for about 10 minutes, then serve.

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