Learning to cook with Natasha Skvortsova — cottage cheese cake with cherries, shortbread cake with cherries
Once upon a time in one of their culinary programs on the radio station «Lighthouse«I spent a whole hour talking about our Russian specialty — Vladimir’s cherry, at that time without seeing it in the eyes, and certainly not having tasted it.
And now, living in the Vladimir region, for the third summer I enjoy this extraordinary berry: large, juicy, with a pronounced sweet-sour taste.
The Vladimir cherry jam is made fleshy, the compotes are fragrant, and the pies are unusually tasty.
The main thing in pies is dough, it should be sweet and crumbly, and the cherry should remain whole and with stones, then its taste is better emphasized and the juice does not flow into the dough.
The easiest, fastest and favorite option — cherry in the cottage cheese pie.
Per kilogram of berries, I take three packs of cottage cheese, 5 eggs, sugar to taste (I put very little), 2 jars of natural yogurt, 3 tbsp. spoons of starch and 1 teaspoon of baking powder.
I mix sugar with yolks, then add the rest of the ingredients, except proteins. I beat them separately into a fluffy foam and carefully, in parts I enter into the curd mass, interfering clockwise with a silicone spatula. I spread the dough on a baking sheet covered with parchment, spread it out and spread the cherry on top.
I bake in the oven preheated to 160 degrees for 35-40 minutes.
The warm cake is especially tasty.
Another option is a cherry in soft sand dough.
A pack of soft butter, beat in a lush foam with an incomplete cup of sugar. Add vanilla sugar. Then I drive three eggs one at a time, kneading very well each time.
Separately, mix sifted flour (2-2,5 glasses), 4 teaspoons of baking powder and zest of one lemon.
Mixing flour mixture with butter. Knead dough well. I can add a few drops of cherry liqueur for flavor.
I spread the finished dough on a baking sheet, on top — a cherry and sprinkle with a mixture of crushed hazelnuts, sugar, flour and frozen butter.
I bake at 180 degrees for 30-40 minutes.
“I have four children and, of course, most of the time I spend in the kitchen.
I perceive any information from the point of view of its application to cooking. When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of.
Very often, according to eating habits, you can make a psychological portrait of a person. I do not have branded recipes. I cook so many and varied that there is no need to repeat the same dish several times.
I like to experiment.
If something touches me in a dish, I take it as an idea as a basis and develop it. I do not like the phrase «author’s cuisine.»
All the basic culinary techniques invented before us. You can only change something, customize for yourself, to your tastes.
I can stand at the stove all day and get an incredible thrill from it. I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles. I love the smell of fried onions and garlic.
I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.
If it were possible, I would live in the kitchen. ”
Learning to cook with Natasha Skvortsova
Pasta with pesto sauce
Our family is quite Italian.
First, a lot of children. Secondly, the cult of pasta.
We eat them every day: boiled, fried, sour, sweet, spicy, with sauce and without.
In the family of Natasha Skvortsova, potato weeks began, as the season of new potatoes begins. Who now remembers that potatoes in Europe.
Cold strawberry soup
Take a kilogram of fresh ripe strawberries, free it from the stalks, rinse well under running water and dry. Then using an immersion blender.
Dishes from frozen fish
As from frozen fish of dubious gastronomic merit, to prepare dishes that are excellent in all respects is the personal experience of Natasha Skvortsova.
Meringue is very easy to prepare, although at first glance it may seem difficult.
I myself thought so for a long time, until I started doing it.
It so happened that the range of our culinary passions is different, and I never cook dishes that Masha makes and vice versa.
So it was until recently. See below.
Illustrations: Ivan Frolov, Ekaterina Morgunova