Sunday, August 19, 2012

Farmer's cheese dumplings with tomato sauce / Varškėtukai su pomidorų padažu



After holiday in Lithuanian and meat feast every day we were looking forward to meatless meals. I tried to improvise with Lithuanian farmer's cheese dumplings which are usually eaten for breakfast or served for kids as dinner. Usually they are served with sour cream or butter.  I went for tomato sauce because now it's the best time to eat them.

Farmer's cheese dumplings with tomato sauce


(serves 4-5)

What we need:


for the dumplings

400gr farmer's cheese
2 eggs
2 ½ cups of flour
some basil leaves
salt 

for the sauce

4 big tomatoes
1 onion
2 cloves of garlic
olive oil
salt and pepper to taste
some fresh basil
1 cup of water

What we have to do:


1. Mix the farmer's cheese with eggs, salt, chopped basil and flour. Knead the dough until combined. Flour the surface and form a long string of dough. Cut the dough into small pieces.
2. Bring a big pot of water to boil and put the dumpings in. Cook for about 5 minutes and then drain.
3. Cut a cross into the tomatoes and pour over with boiling water. Let them stay for 5 minutes, then peel them. Cut the tomatoes in cubes.
4. Peel and chop the onion and garlic.
5. Preheat a pan with some olive oil, add the onion and garlic. Saute them until soft for about 5-6 minutes. Then add the tomatoes, season with salt and pepper, let them cook until soft for 7-8 minutes. Put the dumplings into the sauce and add 1 cup of water. Cook for 3-4 minutes until the water is absorbed and the sause gets thick.
6. Serve warm with some basil on the top. You can also add some cheese on the top. Enjoy!



Atostogaudami Lietuvoje beveik kas dien buvo mėsos fiesta. Taigi grižę daug labiau laukėme vakarienės be mėsos. Šį kartą interpretavau varškėčių tema su trupučiu baziliko ir šviežių pomidorų padažu. Juk pomidorus būtent dabar ir reikia valgyti, nes pats jų metas ir tuoj tie skaniausi baigsis.

Varškėčiai su pomidorų padažu


(4-5 porcijos)

Reikia:


varškėčiams

400gr varškės
2 kiaušiniai
2 ½  stiklinės miltų
kelių baziliko lapelių
druskos

padažui:

4 didelių pomidorų
1 svogūno
2 česnako skiltelių
druskos ir pipirų
kelių baziliko lapelių
1 st vandens
alyvuogių aliejaus

Gaminam:


1. Varškę, kiaušinius, miltus ir pjaustytus bazilikus sumaišyti ir suminkyti į vientisą tešlą. Suformuoti tešlos juosteles ir jas supjautyti į mažus gabalėlius.
2. Užvirinti didelį puodą vandens ir sudėti varškėčius. Virti apie 5 minutes.
3. Pomidorus įpjauti kryželiu ir užpilti verdančiu vandeniu. Leisti pastovėti vandenyje apie 5 minutes ir tada nulupti jų odelę.
4. Svogūną ir česnakus nulupti ir susmulkinti. Keptuvėje įkaitinti šiek tiek aliejaus ir apkepinti svogūną su česnakais kol suminkštės apie 5 min. Tada sudėti smulkintus pomidorus. Patroškinti kol pomidorai suminkštės. pagardinti druska ir pipirais.
5. Sudėti virtus varškėčius ir įpilti stiklinę vandens. Patroškinti kelias minutes tik kol vanduo susigers.  Pagardinti baziliko lapeliais ir skanauti. Galite dar pagardinti ir sūriu. Skanaus!

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5 comments:

  1. Cia tai bent egzotika! Net nepavyksta isivaizduoti skonio :)

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  2. oi kad cia labai paprasta. Nieko egzotisko, suris pomidorai ir bazilikai visada dera.

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  3. I have always used Farmer's Cheese in what we refer to as Jajig (a cheese spread), but in looking online, it appears that to the rest of the world, Jajig(k) is really a yogurt dip. I'm not sure where my family's version started. Anyhow, that's the only thing I've ever used Farmer's Cheese in. It is actually hard to come by where I live, and when I ask people about it, almost nobody has ever heard of it. Sometimes I can only find a firm version, which I have never used. I'll have to stock up the next time I find it so I can make "Jajig" and try these. They look/sound delicious!! :)

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  4. Yumm! Thanks for sharing this simple recipe. I will try to make this one.

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  5. We have the same in my native cuisine but they are always eaten as a sugary dish:) Must try this savoury version too:)

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