Friday, 12 October 2012

Brinza de vache sau bivolitza

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Baking with cottage cheese is common all over Romania. My friend from Moldova demonstrated her recipe for Papanashi. She uses one egg and one large spoon of flour per 250g of cheese (like the stuff we get from the buffalo man on Thursday). Add a pinch of salt, more if you want savoury cakes. Blend the ingredients gently with a wooden spoon, keeping the texture of the cheese. Pat them into thick biscuit size patties with the help of some extra flour. Fry in oil over a hot flame so the outside is brown and sealed quickly and the centre is cooked but still moist and soft. Eat with whatever you fancy. I had mine warm from the pan with plum preserve and sour cream.


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