One Cottage Cheese Base — 3 Breakfasts

Name: One Cottage Cheese Base — 3 Breakfasts
Total time: 40 min
Yield: 2 khachapuri / 6–8 vatrushki / 6–8 mini pizzas
Ingredients: 400 g Cottage cheese; 2 pcs Eggs; 100 g Wheat flour; 5 g Baking powder; pinch Salt; 150 g Suluguni cheese; 50 g Gouda cheese; 1 pcs Eggs; 250 g Cottage cheese; 1 pcs Eggs; 2 tbsp Sugar; optional Vanilla; 1 tsp Corn starch; 2–3 tbsp Tomato sauce; 100 g Gouda cheese; 80 g Ham

◷40 minutes

One cottage cheese base gives you lazy khachapuri, cottage cheese vatrushki and mini pizzas. It is convenient to shape several batches at once and freeze them.

Ingredients

Universal cottage cheese base

Cottage cheese(in a block or soft, not too wet)400 g

Eggs2 pcs

Wheat flour100 g

Baking powder5 g

Saltpinch

Khachapuri filling

Suluguni cheese150 g

Gouda cheese50 g

Eggs(optional)1 pcs

Vatrushka filling

Cottage cheese250 g

Eggs1 pcs

Sugar2 tbsp

Vanillaoptional

Corn starch(if the filling is wet)1 tsp

Mini pizza filling

Tomato sauce2–3

Gouda cheese100 g

Ham80 g

Instructions

Making the base

Put the cottage cheese into a bowl and mash it with a fork. If it is grainy, blend it briefly. Add the eggs and salt, and mix. Add the flour and baking powder. Mix to a soft dough. Let it stand for 5–10 minutes so the flour absorbs the moisture.

For khachapuri: with damp hands, shape boats with raised edges. Grate and mix the cheese, adding an egg and herbs if you like. Put the filling into the centre of the boats. Bake in an oven preheated to 180 °C for 20–25 minutes until golden. You can add a yolk to the centre 3–5 minutes before the end if you prefer the egg more set. Otherwise add the egg once the khachapuri is done.

For vatrushki: add the sugar and vanilla to the dough. Divide into 6–8 pieces, shape round bases with damp hands and make a well in the centre — a glass is handy for this. For the filling, mix soft cottage cheese (or ricotta), yolk, sugar, vanilla and starch. Top with your favourite berries. You can also scatter flaked almonds over them. Bake at 180 °C for 20–25 minutes.

For mini pizzas: add salt, Italian herbs and garlic powder to the dough. Shape round bases — a glass is handy here too, to make a shallow well. Then spread with tomato sauce and add the toppings and cheese. If you are baking them straight away, put them into the oven at 200 degrees for 20–25 minutes.

Freezing

Shape the batches

Add the filling and freeze on a flat surface until solid. Transfer to a bag or container. Do not brush with yolk before freezing — brush just before baking.

Keeps for up to 2 months

Cooking

Khachapuri

Brush with yolk and bake from frozen at 170–180 °C for 30–35 minutes

Vatrushki

Brush with yolk and bake at 170–180 °C for 25–35 minutes

Mini pizzas

Bake at 180 °C for 25–30 minutes

Breakfast View all recipes