We, Russians, like to take our time with everything (I can see my husband nodding here). This year it includes Easter celebrations. Russian Orthodox Easter is on the 5th of May. Naturally, I’m taking my time to publish this traditional recipe. Last year I was a bit unprepared, and paskha didn’t look anything like it supposed to; but I’m well equipped now. If you like cheesecake kind of substances, here is a delicious no-bake dessert!
Another traditional Russian Easter dish, a symbol of joy and blissful eternity.
fatTotal Fat 7g
sat fatSaturated Fat 4g
carbsTotal Carbohydrate 13g
Serving size43gCalories from fat63kcalFiber0gProtein6gSugar11g
300g low-fat farmers cheese
300g low-fat sour cream
1tspvanilla bean paste
Mash fresh dry farmers cheese through a strainer. Add sour cream and mix to incorporate. Fold a cheese cloth 2-3 times and place the farmers cheese mixture in the center. Make a bundle and tie it above the sink or a deep dish for 12 hours.
After the whey is strained, add the remaining ingredients. Mix to incorporate.
Line the paskha mold with a thin layer of fresh cheese cloth. Fill it in with the farmers cheese mixture. Press a weight on top of the mold and refrigerate for about 30 minutes.
Carefully remove the mold and peel off the cheese cloth. Garnish with fresh berries, raisins, chocolate or caramel. Traditionally a candle would be placed on top of paskha.
To add some zing to the flavor, soak raisins in rum for about 30 minutes. Drain before adding the raisins to paskha.
I’m so excited to present the beautiful entries of all the amazing food bloggers that decided to participate in our parade! If you are anything like me (a pathological baker and a dessert addict), you would appreciate these guilt-free showpieces! Enjoy!
I recently found Katja’s blog and I’m infatuated! Her recipes are wonderful. She is also a very talented artist, a terrific photographer; and I think her home-improvement projects are simply brilliant.
I asked Christina to display one of her posts, because I’m a huge fan. I actually abuse her blog as my own cookbook – her recipes are so simple and delicious! Coincidentally, this one is the only chocolate-less delight today!
In Russia we say that the way to man’s heart goes through his stomach. If that is true, the road to my husband’s heart is paved with vegetarian burritos, pizza, and this quinoa salad.
It’s perfect for winters when all you see at the farmers markets are chard and kale. It’s so hearty, it could be served as your main dish. We use whatever there is in the fridge – I chop up fresh vegetables that we like to eat raw and top them with cooked ones (doesn’t matter hot or cold). Voilà!
If only I had Dave’s taste buds and didn’t crave a dessert after this….
“My life is a perfect graveyard of buried hopes,” I thought today, looking at the scale. The quote, of course, is from my favorite “Anne Of Green Gables”. The feelings are genuinely mine. I am certain, my love for desserts and baking has absolutely nothing to do with them…
So, today, purely to prove I’m not in denial, we are trying something new, and hope you will jump on board! I suggest we make a parade of skinny desserts. If you want to participate – the rules are very simple:
Make a dessert under 200 calories per serving;
Post the recipe and photos in your blog with a link to this entry;
Leave a comment here, letting me know you are in.
Next week on Thursday, I will show off your photos with respective links in one blog post.
This fudge reminds me of Mexican hot chocolate because of its cinnamon flavor; and the nuts and melted chocolate chunks make it irresistible
fatTotal Fat 8g
sat fatSaturated Fat 4g
carbsTotal Carbohydrate 25g
Serving size46gCalories from fat72kcalFiber2gProtein3gSugar18g
3/4cupall purpose flour
1/2cup packed brown sugar
1cup bittersweet chocolate chips
Preheat oven to 350⁰F (175⁰C). Coat a 9-inch square metal baking pan with cooking spray. Set aside.
Place flour, sugars, cocoa, baking powder, salt, cinnamon, and cayenne pepper in a large mixing bowl.
Spread walnuts over ungreased rimmed baking sheet and roast them in the preheated oven for about 7 minutes.
Place milk and ½ cup of chocolate in a small sauce pan. Cook on low heat, stirring until the chocolate melts (about 3 minutes). Set aside. Lightly beat the eggs. Stir in eggs and melted butter with the milk mixture. Pour the milk mixture to the bowl with the dry ingredients and stir to incorporate. Mix in the remaining ¼ cup of chocolate chunks and walnuts.
Bake at 350⁰F (175⁰C) for about 27 minutes or until a wooden toothpick, inserted in the center, comes out with moist crumbs attached to it. Cool on in a pan on a wire rack.
Ladies, happy International Women’s Day! Let it be the most beautiful spring day filled with many smiles! My daughter and I are totally prepared to be admired and cherished for the next 24 hours! No doubt the husband and the son are ready to deliver! Wink-wink!
As always, feeling a bit nostalgic this day, I’m putting together a recipe from my homeland. OK, I posted it before, but my mom informed me there is a low fat version that works just as well! So, here is a low fat Russian farmers’ cheese. It could be enjoyed on its own, sprinkled over your salads, stuffed into huge dumplings, baked with, and the list goes on and on.
Don’t be intimidated by the word “cheese”. It’s very easy to make, and requires only about 15 minutes of hands-on time!
This homemade cheese is used in so many Russian dishes, there would be enough to fill a cook book. Its consistency is very similar to goat cheese, but the flavor is much milder.
2tbs low-fat sour cream
Combine milk and sour cream in a large jar (I used 3 Liter glass canning jar). Leave at a room temperature to ferment for 12-24 hours). Cover with a lid but don’t clamp it.
When the milk turns into a clabber of hair-jell-like consistency, the cheese is ready to be made.
Fill a large pot 1/2 way with water and warm it up on the stove.
When the water is almost boiling (about 180° F /approx. 80º C or higher) carefully place the jar with clabber into the pot. It’s ok if the water is below the sour milk level. Let it heat up for about 10 minutes. The milk will start separating into curds (solid) and whey (liquid).
Line up a large colander with a large cheese cloth folded twice. Carefully dump the milk mixture into it and drain. You may have to use a spoon to empty the jar. Tie a knot with a cheese cloth and hang it above a dish or your kitchen sink for a couple hours.
If you don’t fully drain it, the farmers cheese will be very soft and tender, ready to eat.
A drier farmers cheese is perfect for cooking.
Keep an eye on your fermentation process. Try a little bit of the clabber – it should have a pleasant slightly sour taste. Too long of a fermentation could cause bitter clabber; the cheese made with it would have an unpleasant taste.
The farmers cheese should be stored in the fridge for a few days, and could be frozen for up to 1 month.
Privet! My name is Anastasia. I was born and raised in Russia, and moved to the States in my early 20s. I am a stay-at-home mom of two beautiful babies and a wife of their wonderful dad. I’m living the dream, loving my family to pieces, and getting lost in books when I’m not busy chasing the kids around the house!