Cheese Blintzes Dessert Recipes – The best Cheese Blintzes dessert recipe

Cheese Blintzes


  • 125 g (4.5 oz) butter sour cream

For Batter

  • 1 cup plain flour
  • 4 eggs
  • 125 ml (4.2 fl oz) milk
  • 2 teaspoons sugar
  • 125 ml (4.2 fl oz) water
  • 1/2 teaspoon salt
  • 1 tablespoon (20 g) butter

For Filling

  • 125g (4.5 oz) cream cheese, softened
  • 3 cups cottage cheese
  • 3 tablespoons sugar
  • 2 egg yolks
  • 1 teaspoon grated lemon rind
  • pinch of salt

Slatke palačinke sa sirom - Recepti | Sunoko


  1. For the batter, place all ingredients in a blender and blend until smooth.
  2. Place into a jug and set aside for 2 hours.
  3. For the filling, place all ingredients in a bowl and mix well.
  4. Cover and chill for 1 hour.
  5. In a pan, melt a pea of butter, add 2 tablespoons of batter and cook until top is set and underside is brown then turn on to a plate.
  6. Cook all the mixture, stacking, blintzes, brown side up. Serves about 18.
  7. Put 3 tablespoons of filling on the brown side of each blintz and roll.
  8. In a pan, melt some of the butter and cook blintzes, four at a time, until golden on both sides.
  9. Add more butter as needed and keep cooked blintzes warm.
  10. Serve hot topped with sour cream or fruits

Pineapple Cottage Cheese on Melon Dessert Recipes

Pineapple Cottage Cheese on Melon


  • 230 g (8.10 oz) can pineapple crush
  • 1 teaspoon rum liqueur
  • 2 cups cottage cheese
  • 1 large rockmelon, chilled lettuce leaves (optional)

cottage-cheese-rockmelon pineapple


  1. Mix the rum liqueur and pineapple crush in a bowl.
  2. Allow to stand for 5 minutes, then fold in cottage cheese and mix.
  3. Peel and core then slice the rockmelon into 1 cm (1/2 inches)
  4. Place the melon slice and lettuce leaf on individual plates, top with a scoop of cottage cheese mixture and chill for 30 minutes.
  5. Serve

Dim Cheese Recipe

This is western preparation that has travelled all the way from Europe to India. Egg in Bengali is called Dim. So it’s actually a preparation of Egg with cheese all made in a new and unique way. With lots of proteins and vitamins this dish can be served as snacks.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2


  • 2 boiled Eggs
  • 1 small bowl of grated Cheese
  • Tomato Ketchup
  • Salt to taste
  • Red Chili Powder
  • Corn Flour
  • 3-4 teaspoon of coriander Leaves
  • Milk


  1. In a bowl, smash the eggs and mix it with cheese along with a pinch of salt and red chili powder.
  2. Add the coriander leaves, 5-6 drops of milk and 2 teaspoon of corn flour
  3. Mix the mixture well and once it forms like dough, make it into small round balls.
  4. In another small bowl mix 2-3 teaspoon corn flour and 2-3 tablespoon of milk.
  5. Dip the rounded balls into the mixture of corn flour and milk. There should be a layer of corn flour and milk over the balls. So the mixture should be thick. If it is not thick add in proportionate quantities of milk and flour to make it thick.
  6. Do this for all the rounded balls.
  7. In a frying pan deep fry them with Sunflower oil.
  8. Once its fried serve hot along with tomato ketchup.

Baked apple & goat cheese…

It occurred to me recently that this period of my life, though I experience it now as complicated, and somewhat overwhelming, struggling to find balance, to find time, constantly juggling, dealing with uncertainty, learning to be more grateful, more in the moment… this period of my life might just be the one I will remember the most fondly when I’m 80 (if I get that far.)

This has happened to me before: to look back on certain times of my life with great fondness, when I know I didn’t consider myself “happy” or “satisfied” at the time. Conversely, times I do remember thinking were fairly happy, sometimes escape me completely, as if meaningless in the grand scheme of things. Youth is relative, and youth is blind to itself.

So I try to capture this thought and stay with it: what if this time of my life, right now, turns out to be one of the happiest, when all is said and done? That could potentially be depressing, as I could think, “This is it?” “That’s as good as it’s going to get?” “That’s not the picture I had in mind”.

And there’s the rub.
That freakin’ picture we have in our minds of what life, and people in our life, are supposed to be like.

Or… I can hang on to that image of myself as an 80-year-old woman, smiling back at this time of my life with great fondness. And I can actually listen to her.

She’s telling me this time is rich, with all its ups and downs, joys and sorrows, its wonders as a new parent, a new blogger. This time is complex, a bit stormy, definitely no flat sea around here. But I think 80-year-old me would smile and say, “Who wants a flat sea of a life anyway?”

Sometimes my expectations, my stresses, the whirlwind of life, make me forget her, and her wisdom. But if I can just reach out to her in those moments, she will teach me to be grateful for this time. The good thing is, I’m starting to really hear her voice now. Instead of hearing the voice of 10-year-old me telling me what my life was supposed to be, I am starting to hear the voice of 80-year-old me, telling me there’s no “supposed to”, telling me life is so much more than that. Setting me free to actually live my life and know myself as I evolve and grow.

There’s a sentence at the end of A life, by Guy de Maupassant, translated here from French by yours truly:

“Life, you see, is never as great nor as bad as we think.”

There’s a way to understand that sentence that is not as depressing as one might first believe. Life is just not what we think it’s going to be. And that doesn’t make it a failure. It’s okay. I wish I’d known that earlier. But I know it now.

So what brought on this philosophical debate in my brain, this Ghost of Helene Past, Present and Future of sorts? A recipe for an apple goat cheese millefeuilles. Of course it is.
(Millefeuilles is just a fancy name that means ‘a thousand leaves’, typically a dessert, a Napoleon, but also used for anything with multiple layers.)

See, when I saw this recipe in a tiny French recipe book called “Papillotes” (a series of recipes, savory and sweet, all cooked in parcels in the oven), I looked at the picture, and set out to make it, because frankly, apple and goat cheese, how could I go wrong? In my head, it looked just perfect.

I am learning that I’ve been getting the meaning of “perfection” all wrong. We say perfection can’t be reached when we can’t make life fit in with the picture we have in our head. When that picture is in fact much too narrow and simplistic to do real life justice. Perfection is everywhere. Life is perfect, by its very existence. Our expectations, ever so limited, narrow-minded, blind-sided, one-dimensional, are what is imperfect, though they may serve a purpose for us, like dealing with our issues.

So, making this millefeuilles, I certainly was reminded things never go the way you think. The apple wasn’t perfectly shaped. The goat cheese was a pain to slice thin, it got chalky in the middle and fell apart. But determined, I moved forward. Sometimes a “what the heck” attitude gets you through stuff where you head might not.

And the result was… delicious. Not like the picture, in the book or in my head. Not “picture perfect”. But “life perfect”. Because I made it. Because I shared it. Because the contrast of semi-crunchy apple and half-melted goat cheese is scrumptious. It was a highly satisfying three-in-one salad/cheese/dessert course (in the framework of the typical four course French family meal).

What can I say, another life lesson in the kitchen…

A quick note about cooking “in a parcel” in general, called “en papillote” in French (i.e. cooking a hermetically wrapped preparation in the oven). It’s a great and easy way to cook a whole range of foods. Not only does it protect natural foods from too much heat, but it also cooks à l’étouffée, meaning the foods cook in their own steam, infused with all the flavors and scents from the spices and condiments used. It’s both a quick and gentle way to cook, which helps preserve a lot of vitamins. On top of it, it is so much fun. Pablo was just delighted when I presented it like a “surprise package” or a “gift-wrapped treat on a plate”. We opened it, and he went “wooow” when peeking at its contents and inhaling the delicious scents. I have been quite obsessed with this method of cooking recently, and will be sharing many more recipes in the near future.

Apple & goat cheese millefeuilles (napoleons) with honey and walnuts

Inspired from Papillotes by Martine Lizambard

Serves 2

Prep time: 20 min
Cook time: 15-20 min

Age for babies: It’s just baked apple and goat cheese basically, no reason why a 10 month old can’t try this, if you think he/she can handle the apple, as it is softened but still a bit crunchy. Do skip the honey if you give before 12 months.

1 apple, washed and dried
6 slices of aged goat cheese*
1 tbsp soft butter
2 handfuls of lamb’s lettuce (or other lettuce), washed and spun dry
A few walnuts
2 tbsp honey
2 tbps vinaigrette
Oven-safe parchment paper
Kitchen string

*Note about the goat cheese: I recommend using an aged goat cheese for this (though not very old, it should still be soft in texture), as opposed to fresh goat cheese. I used “bûche” here (found at Whole Foods in the US). Otherwise, I have fallen in love with the cheeses made by Vermont Butter & Cheese Creamery, you could use any of their aged goat cheeses. (I have found some of their products in Whole Foods, though not consistently). I hear Laura Chenel also has a “Cabécou”, which you might be able to find and would work for this.

Slice the goat cheese (make 6 slices, ideally the slices are slightly larger than the circumference of the apple).

Slice off the top of the apple (where the stem is), then core the apple. Slice the apple into six pieces.

Preheat the oven at 350°F. Cut 2 square pieces of parchment paper, and butter the center of each one.

In the center of each parchment paper square, place three slices of apple, and three slices of goat cheese, alternating. Gather the corners of the parchment paper, and close the parcel hermetically with kitchen string.

Place in a baking dish in the oven for about 15-20 minutes. (The apple will soften but remain somewhat crunchy).

Meanwhile, in a salad bowl, toss the lettuce, walnuts and vinaigrette. Put the salad in two serving plates.

Remove the parcels from the oven and let cool for about 5 minutes before opening.

Deposit them delicately on top of the lettuce. Drizzle with honey.

Chicken with French cheese recipe

This week, we made our way from Greece to Lille in Northern France. Talk about a change of scenery! From 90° to 65°, from sand & white to red brick, from Mediterranean to northern food. As good an opportunity as any to share with you some thoughts I’ve had on adaptability.

Traveling with a 16 months old has definitely been a lesson in
adaptability for everyone involved. I should say I am very lucky and grateful to have a
toddler that falls asleep in 3 minutes in any bed, takes naps in the car when convenient,
and will eat, or at least try, just about any food, which has made me incredibly proud.

Adaptability has got to be
one my top priorities for Pablo. I think it’s a key component to becoming
a happy, flexible adult. Being adaptable is another, less poetic way to
say open-minded. It means accepting the world around, looking at it, letting it
in, as opposed to trying to bend the world to what we already know. And nothing
like traveling, to teach open-mindedness and adaptability, whether it is with
food, environment, people, weather, activities, schedule. And as much as I expect Pablo to adapt to this new life while
traveling, starting with Greece (a place where rhythms are very different than
in the US, eating dinner very late, napping mid-day), I have also learned to
adapt to a different schedule and a different type of vacationing with a
toddler. I have been more lenient with table manners (oh how I missed the high
chair in Greece…), Pablo wandering around with his 18 months old cousin Margarita, eating
a piece of tomato here, a piece of bell pepper there… There was way more
snacking than I would allow back home. But I adapted, because I didn’t want to be
stressed and spoil both our time. What kind of lesson would I be teaching him
in adaptability if I couldn’t myself be open-minded and flexible?

I think young children can be incredibly resilient, and we may often times underestimate their ability to handle change and transitions and new environments. Perhaps it is us adults who sometimes have a hard time with change and pass on our discomfort to our children. Just like many foods, if we expose them to it very young, it will become part of their world. And when you think about it, life is nothing but changes and transitions, isn’t it? The world is there to be experienced, and home is where love is, and I think this is one of the essential lessons Pablo is getting out of this trip, as we go from friends to friends, all with different styles, and different lives, but all with the warmth of friendship in their smiles as they welcome us into their homes.

I would like to share a specialty dish from Northern France, made with a local cheese called Maroilles, which may be substituted for another strong cheese in your area. I still remembered this wonderful dish from a few years ago when my friend Linda made it for me on my last visit to Lille. And Pablo had to have a taste this time as well. It is ridiculously easy to make, and just delicious, though admittedly not the lightest of meals… But once in a while, you’ve just got to succumb to cheese and cream… Pablo certainly did, and he loved this dish.

Chicken au Maroilles

Age for babies: Depending on the cheese you use, especially if it is raw milk cheese, I would wait until after 12 months.

Serves 4

12 oz of Maroilles cheese (or other strong cow milk cheese, such as epoisse, reblochon)

1.5 lb chicken breast

8 oz crème fraîche 

1 shallot

Olive oil

Salt & pepper


Fresh tagliatelles or linguine

Cut the chicken breast in bite-size pieces. Remove the rind of the cheese and cut it in cubes.

In a frying pan, melt the shallot with a bit of olive oil, until translucent. Add the chicken and sauté over medium heat for a few minutes, stirring. Sprinkle with salt and pepper. Add 1 cup of hot water, and let simmer until the chicken is cooked and the water has reduced, about 10 minutes.

Bring a pot of salted water with a drop of olive oil to a boil.

Over medium heat, add the cheese cubes and mix until the cheese melts, about 5 minutes. Once the cheese is melted, add the cream and stir well. Keep warm.

Add the fresh pasta to the pot of boiling water and cook for a few minutes, as instructed on the package.

Serve in deep plates: pasta first, chicken and cheese sauce on top.

You can serve this with a simple endive salad (endive is also a specialty Northern France) with a walnut vinaigrette (1 part red wine vinegar, 2 parts olive oil, 1 part walnut oil, 2 tsp of mustard, salt & pepper). The bitterness and crunch of the endive and tanginess of the vinaigrette will compensate the saltiness of the cheese.