Melesnika (sounds like that) looking for recipe for it, possibly ukranian?!
my husbands family makes something they call melesnika (i have no idea how to actually spell it) i THINK its ukranian, but might not be,
it consists of crepes filled with a dry cottage cheese rolled inside and cream and they are baked in cream all together
if anyone has ANY idea as to what it might be called or where to find a recipe, please let me know, its his favorite food and his mother well!.!. she cant remember how to make it even tho she does every special dinner!.!.!.!.Www@FoodAQ@Com
it consists of crepes filled with a dry cottage cheese rolled inside and cream and they are baked in cream all together
if anyone has ANY idea as to what it might be called or where to find a recipe, please let me know, its his favorite food and his mother well!.!. she cant remember how to make it even tho she does every special dinner!.!.!.!.Www@FoodAQ@Com
Answers:
Hi! Ignore the first recipe, unless you want to make it for Easter sometimes!.
What you are looking for is nalysnyky (your sounding out came pretty close!)!. And, yes, it's Ukrainian - probably Slavic in general!.
Here's how I make it - start with making a basic pancake batter (not a mix, they are the wrong texture), and just thinning it down til you are getting more of a soupy mixture than for regular pancakes!. I make mine still thicker than most people do, because we just like them thicker! When you fry them, they don't have to be fully browned on each side, just as long as they are kinda done!.
Using a recipe which uses two cups of flour will give you enough crepes to match the filling amount needed to fill a 9 x 13 baking dish!. I make my crepes about eight or nine inches around!.
My recipe -
2 cups flour; 1 tsp!. baking powder; 1/4 cup white sugar; 1/4 tsp!. salt; 2 beaten eggs; 1/4 cup oil; one and three-quarter cup milk PLUS extra water to thin out (So sorry, I've never measured how much more I add - I'm starting to cook like my mom and Baba!)
Spread on non-stick frying pan on med!. heat, cook a little less than regular pancakes!. (With practice, you have time to cook one crepe, let it cool a bit on a dish, make that one with filling, roll and put in baking pan, and the next crepe is ready to cook!) But it might be easier to fry them all first, then assemble!.
The filling - The 'trick' is in using dry curd cottage cheese!. Use about 500g (about one pound, or two cups - sometimes it comes in a bag, sometimes in a carton); put the cheese in a bowl and smash it up with a fork, breaking it into finer bits; add an egg, salt, pepper, and some dill, mix all together!. Put aside til crepes are done!.
Put a crepe on the counter, spoon on some cheese - wow, I've never measured, but a few heaping tablespoons on the lower third and kind of mound it in a log shape!. Then put the top of the crepe closest side to you over the cheese mixture, and roll up fairly tightly!. Cut the roll in half, and put it with the seam side down in a greased 9 x 13 baking dish!. (When I have company, I cut off the uneven ends, when it's just us, I leave them!)
When the baking dish is full - pack them fairly tightly on each side, and fill the middle area, too, even if you need to put them diagonally, then you put little pats of margarine or butter over every few rolls (overall, I probably use 1/2 of a square, so that's 1/4 of a cup!. Then you get whipping cream - the 250 ml (1 cup) size, and slowly pour it over the rolls, trying to get it on as many as possible!. It will soak up from the bottom anyway!.
Cover the dish with foil, put in 325 oven about 25 minutes!. Take it out, remove the foil and let sit about 10 minutes before serving!. Scoop out the nalysnyky, spoon over some melted butter and cream if there are any left on the bottom of the pan, add a dollop of sour cream on top of each one, and serve!. Some people like extra salt and pepper!
Ah, haven't made these in a while - it's time to!
SO, that's the way I do it!. Now that you know the name, you can search other recipes for it!
NOW, have you made cabbage rolls, perogies, and borscht yet!? LOL!.
Good luck!
Www@FoodAQ@Com
What you are looking for is nalysnyky (your sounding out came pretty close!)!. And, yes, it's Ukrainian - probably Slavic in general!.
Here's how I make it - start with making a basic pancake batter (not a mix, they are the wrong texture), and just thinning it down til you are getting more of a soupy mixture than for regular pancakes!. I make mine still thicker than most people do, because we just like them thicker! When you fry them, they don't have to be fully browned on each side, just as long as they are kinda done!.
Using a recipe which uses two cups of flour will give you enough crepes to match the filling amount needed to fill a 9 x 13 baking dish!. I make my crepes about eight or nine inches around!.
My recipe -
2 cups flour; 1 tsp!. baking powder; 1/4 cup white sugar; 1/4 tsp!. salt; 2 beaten eggs; 1/4 cup oil; one and three-quarter cup milk PLUS extra water to thin out (So sorry, I've never measured how much more I add - I'm starting to cook like my mom and Baba!)
Spread on non-stick frying pan on med!. heat, cook a little less than regular pancakes!. (With practice, you have time to cook one crepe, let it cool a bit on a dish, make that one with filling, roll and put in baking pan, and the next crepe is ready to cook!) But it might be easier to fry them all first, then assemble!.
The filling - The 'trick' is in using dry curd cottage cheese!. Use about 500g (about one pound, or two cups - sometimes it comes in a bag, sometimes in a carton); put the cheese in a bowl and smash it up with a fork, breaking it into finer bits; add an egg, salt, pepper, and some dill, mix all together!. Put aside til crepes are done!.
Put a crepe on the counter, spoon on some cheese - wow, I've never measured, but a few heaping tablespoons on the lower third and kind of mound it in a log shape!. Then put the top of the crepe closest side to you over the cheese mixture, and roll up fairly tightly!. Cut the roll in half, and put it with the seam side down in a greased 9 x 13 baking dish!. (When I have company, I cut off the uneven ends, when it's just us, I leave them!)
When the baking dish is full - pack them fairly tightly on each side, and fill the middle area, too, even if you need to put them diagonally, then you put little pats of margarine or butter over every few rolls (overall, I probably use 1/2 of a square, so that's 1/4 of a cup!. Then you get whipping cream - the 250 ml (1 cup) size, and slowly pour it over the rolls, trying to get it on as many as possible!. It will soak up from the bottom anyway!.
Cover the dish with foil, put in 325 oven about 25 minutes!. Take it out, remove the foil and let sit about 10 minutes before serving!. Scoop out the nalysnyky, spoon over some melted butter and cream if there are any left on the bottom of the pan, add a dollop of sour cream on top of each one, and serve!. Some people like extra salt and pepper!
Ah, haven't made these in a while - it's time to!
SO, that's the way I do it!. Now that you know the name, you can search other recipes for it!
NOW, have you made cabbage rolls, perogies, and borscht yet!? LOL!.
Good luck!
Www@FoodAQ@Com
THIS IS THE CLOSEST THAT I FOUND ABOUT UKRANIAN RECIPE WITH COTTAGE CHEESE; HOPE IT HELPS!.
Ukrainian Cheesecake
Author/Submitted by:
Servings: 10
Categories: Cheesecakes / Desserts
Ingredients:
-----CRUST-----
1 1/2 cups Unbleached flour, sifted
1 large Egg, separated, **
1/4 cup Sugar, granulated, *
1/2 cup Butter, softened, ***
-----CHEESECAKE-----
2 cups Cottage Cheese
3 large Eggs, Separated
1/2 cup Sugar, Granulated
1/2 cup Sour Cream
2 teaspoons Cornstarch
1 teaspoon Lemon Peel, Grated
1/2 cup Walnuts, chopped, optional
Directions:
1!. Crust: Preheat the oven to 400 degrees F!. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together!. Form a small depression or well in the center of the mound!. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture!. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands!. Shape the dough into a ball and wrap in plastic wrap!. Chill for at least 10 minutes!. Roll out the dough to a thickness of about 1/4-inch!. You should have a circle of about 11 inches in diameter!. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle!. Place the circle inside a 9-inch springform pan!. Prick the crust several times with a fork to keep the crust from puffing up during the baking!. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown!. Allow to cool!. Using the leftover dough, line the sides of the springform pan!. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan!. Make sure that the side crust meets the bottom crust all the way around!. Brush the reserved egg white onto the shell, covering the bottom and sides!. This will seal the dough and keep it from becoming soggy!. Set aside until ready to use!.
2!. Cheesecake: Preheat the oven to 325 degrees F!. Press the cottage cheese through a sieve and drain!. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth!. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired)!. Stir until all ingredients are well blended and the mixture is smooth!. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter!. Pour the mixture into the prepared crust and bake for about 1 hour!. Cool to room temperature before serving!.
* Use from 1/4 to 1/3 cup of granulated sugar!. (To Taste!.) ** Separate the large egg and lightly beat the yolk!. *** Use only sweet cream, unsalted butter in this recipe!. NO MARGARINE!.
ENJOY,
VENUSWww@FoodAQ@Com
Ukrainian Cheesecake
Author/Submitted by:
Servings: 10
Categories: Cheesecakes / Desserts
Ingredients:
-----CRUST-----
1 1/2 cups Unbleached flour, sifted
1 large Egg, separated, **
1/4 cup Sugar, granulated, *
1/2 cup Butter, softened, ***
-----CHEESECAKE-----
2 cups Cottage Cheese
3 large Eggs, Separated
1/2 cup Sugar, Granulated
1/2 cup Sour Cream
2 teaspoons Cornstarch
1 teaspoon Lemon Peel, Grated
1/2 cup Walnuts, chopped, optional
Directions:
1!. Crust: Preheat the oven to 400 degrees F!. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together!. Form a small depression or well in the center of the mound!. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture!. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands!. Shape the dough into a ball and wrap in plastic wrap!. Chill for at least 10 minutes!. Roll out the dough to a thickness of about 1/4-inch!. You should have a circle of about 11 inches in diameter!. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle!. Place the circle inside a 9-inch springform pan!. Prick the crust several times with a fork to keep the crust from puffing up during the baking!. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown!. Allow to cool!. Using the leftover dough, line the sides of the springform pan!. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan!. Make sure that the side crust meets the bottom crust all the way around!. Brush the reserved egg white onto the shell, covering the bottom and sides!. This will seal the dough and keep it from becoming soggy!. Set aside until ready to use!.
2!. Cheesecake: Preheat the oven to 325 degrees F!. Press the cottage cheese through a sieve and drain!. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth!. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired)!. Stir until all ingredients are well blended and the mixture is smooth!. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter!. Pour the mixture into the prepared crust and bake for about 1 hour!. Cool to room temperature before serving!.
* Use from 1/4 to 1/3 cup of granulated sugar!. (To Taste!.) ** Separate the large egg and lightly beat the yolk!. *** Use only sweet cream, unsalted butter in this recipe!. NO MARGARINE!.
ENJOY,
VENUSWww@FoodAQ@Com