Cheesecakes for breakfast on Sunday. However, anything new? But the cozy, warm, and homey. And if we just change the usual recipe, add something of their own, to take beautiful dishes - that morning will be much lighter.
Cheesecakes have not quite simple, and filled with dried apricots, flavored with a modicum of lemon peel, rosy and appetizing.
500 g of cottage cheese
1 tablespoon with the top of semolina flour or regular
2 tablespoons sugar
1/2 tsp grated lemon peel
100 g of dried apricots
5 tbsp breadcrumbs (we "punk") or flour
2 tablespoons vegetable oil for frying
How to cook:
Dried apricots wash, pour boiling water and leave for 5-10 minutes. Then drain the water, dried apricots chopped.
Cottage cheese through a sieve, mix with egg, sugar, grated lemon zest, add semolina or flour, mixed. You can take a small semolina and, with it, as with semolina, cheesecake is slightly denser, better keep their shape.
Let stand for 5-10 minutes cottage cheese mixture.
Heat the pan, pour the oil. Sformovat cheesecakes, putting into each teaspoon of dried apricots, roll in bread crumbs or flour with a spatula or trowel to give shape cheesecakes and fry in a pan for 3-4 minutes on each side.
Serve, sprinkled with powdered sugar.