Ljubljanske mlekarne - Recipes

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Delights in white – cook with us

Starters or snacks

Mozzarella casserole

Cottage cheese spread with herbs and dried cranberries

Tomato with cream made of mozzarella and basil

Cream soup with tarragon
and veal tail

Gorgonzola soup with thyme and fried soft-boiled egg

Milk soup with millet porridge, smoked trout and herb...

Cream foam with
potatoes and ginger

Cottage cheese spread with
horseradish and glazed apple

Mozzarella with asparagus, ham
and horseradish foam

Marinated mozzarella on
a tomato carpaccio

Cream made of sour cream with
horseradish and potatoes

Mozzarella casserole

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  • 250 g of Mu Cuisine mozzarella
  • 30 g of mascarpone
  • a leaf of gelatine
  • 160 g of basil
  • 60 g of pine nuts
  • 250 ml of olive oil
  • 80 g of Parmesan
  • 40 g of aged sheep's cheese
  • 10 g of salt
  • 4 cloves of garlic
  • 150 g of tomato

Soak the gelatine, squeeze out the water of one 100 g mozzarella, cut it into smaller pieces and put it in a blender while gradually adding olive oil − as with mayonnaise. Add salt, pepper and mascarpone. Dice the remaining mascarpone and add it to the cream. Drain the gelatine, melt it in a small pot and mix it into the cream. Add a bit of roasted pine nuts, mix well and pour everything into a suitable mould with a thickness of approximately 1 cm. Place the sliced tomato on the cream and another layer of cream on top of it − repeat this until you use up all your ingredients.

Place the mould in the fridge and wait until it hardens. Blend the basil, garlic, pine nuts, Parmesan, sheep's cheese and salt to make a pesto and pour olive oil over it to prevent it from oxidizing. Put the pesto in the fridge. Finally, place everything on a plate in a decorative manner. Since a lot of pesto will be left over, use it as a sauce for tagliatelle.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič


Cottage cheese spread with herbs and dried cranberries

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  • 400 g of Mu Cuisine cottage cheese
  • 80 g of Mu Cuisine butter
  • 80 g of Mu Cuisine sour cream
  • chive
  • thyme
  • rosemary
  • cranberries
  • salt, pepper

Mix the butter until it foams and add the drained cottage cheese and sour cream. Also add the chopped fresh herbs, salt and pepper.

Slice the dried cranberries into 4 parts and briefly pour boiling water over them, drain them and dry them, and then add to the spread. Mix well the spread so that the herbs and cranberries are evenly distributed.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič


Tomato with cream made of mozzarella and basil

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  • 300 g of tomato
  • 600 g of Mu Cuisine mozzarella
  • 80 ml of olive oil
  • 40 ml of balsamic vinegar
  • 80 g of basil
  • salt, pepper

Thinly slice the tomato and place it in a decorative manner on a plate in a circle. Add salt and pepper. Use half of the oil and balsamic vinegar to make a dressing and pour it over the tomato.

Drain the mozzarella, finely dice it and purée it in a blender. Gradually add oil, as with mayonnaise. Add salt and pepper to the so prepared cream and mix the chopped basil into it. Place the cream in a decorative manner on a plate.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič


Cream soup with tarragon and veal tail

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  • 500 g of Mu Cuisine sour cream
  • 200 g of soup vegetables
  • 50 g of flour
  • 1 egg yolk
  • 15 g of Mu Cuisine butter
  • 500 g of veal tail
  • tarragon
  • salt, pepper

Boil the veal tail and the soup vegetables in 2 litres of water. After approximately 2 hours the tail will be done. Drain the soup and bring to the boil.

Mix flour into the sour cream until it thickens and pour it into the boiling soup. Add salt and pepper. Add the tarragon and if necessary thicken it with the egg yolk.

Take the meat off the tail and cut it into strips. Fry the meat on butter and spread over the soup.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič


Gorgonzola soup with thyme and fried soft-boiled egg

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  • 200 g of Mu Cuisine Gorgonzola
  • 100 ml of Mu Cuisine sweet cream
  • 5 eggs
  • 50 g of bread crumbs
  • 50 g of flour
  • 1 l of vegetable oil
  • thyme
  • salt, pepper

Mix the cream and Gorgonzola into 0.7 l of boiling water. Keep boiling until the cheese melts, then add pepper and thyme and boil for another 5 minutes.

Soft boil 4 eggs, 3 to 4 minutes. Peel the eggs and first roll them in flour, then in a whisked egg and finally in bread crumbs. Fry the eggs in boiling oil until the bread crumbs until golden brown.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič


Gorgonzola soup with thyme and fried soft-boiled egg

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  • 1 l of Mu milk
  • 150 g of millet porridge
  • 50 g of shallot
  • 50 g of Mu Cuisine butter
  • 200 g of smoked trout
  • 200 g of Mu Cuisine cottage cheese
  • marjoram
  • parsley
  • chive
  • salt, pepper

Clean the shallot, chop it and briefly fry it on butter. Pour milk over it and bring to boil. Add the millet porridge and cook for another 15 minutes. Add salt and pepper.

Drain the cottage cheese and mix the chopped herbs into it. Shape dumplings with the cottage cheese and immerse them into the soup. Scatter the shredded smoked trout over it.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič


Cream foam with potatoes and ginger

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  • Ingredients for 4 servings:
  • 200 ml Mu Cuisine alpine cream
  • 100 g potato
  • 40 g ginger
  • 5 ml of marjoram oil
  • salt, pepper

Boil the potatoes, peel them and mash them while still hot. Boil the ginger root in salted boiling water to relieve its piquancy. Peel the ginger and grate it finely. Make a smooth cream of the potatoes and ginger using a blender. Salt and pepper to preference. Add the cream gently to the whipped sweet cream and serve it with hard-boiled eggs. As a finishing touch, dribble marjoram or some other herbal oil over everything.

Author: Borut Jakič

Cottage cheese spread with horseradish and glazed apple

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  • Ingredients for 4 servings:
  • 400 g of Mu Cuisine cottage cheese
  • 50 g of horseradish
  • one smaller apple
  • 5 g of horseradish sprouts
  • 50 g of Mu Cuisine butter
  • 100 g of Mu Cuisine sour cream
  • 100 ml of Mu Cuisine sweet cream
  • 30 g of flower honey
  • salt, pepper

Mix the butter until it foams and add the drained cottage cheese, sour cream, horseradish, chopped horseradish sprouts and salt and pepper. Briefly pour sweet boiling water over the apple slices and glaze them on melted flower honey. Once they cool down, finely dice them and add them to the cottage cheese with horseradish. Gently mix everything into the whipped sweet cream to keep the spread as soft as possible. Optionally, add raisins simmered in white wine. The spread is an excellent complement to ham.

Author: Borut Jakič

Mozzarella with asparagus, ham and horseradish foam

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  • Ingredients for 4 servings:
  • 400 g of Grande Napoli mozzarella
  • 100 g of Easter ham
  • 50 g of fresh asparagus
  • 10 g of fresh grated horseradish
  • 10 ml of olive oil
  • 50 ml of Mu Cuisine sweet cream
  • 100 ml of Refosco wine
  • 10 g of sugar
  • salt, pepper

Strain the mozzarella, pour olive oil over it, add pepper and put it in the fridge. Caramelize the sugar on fat and pour the Refosco wine over it. Boil the asparagus in wine. The asparagus should remain firm (al dente). Cool down the asparagus and chop them to fine slices. Salt moderately the sweet cream and whip it. During whipping add the grated horseradish. If you prefer a milder horseradish foam, first pour salted boiling water over it. Thinly slice the ham and join all the ingredients in a decorative manner to make cold appetizers. Serve with dandelion salad or fresh chervil or any other spring lettuce.

Author: Borut Jakič

Marinated mozzarella on a tomato carpaccio

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  • Ingredients for 4 servings:
  • 400 g of Bella Napoli mozzarella
  • 120 g of tomato
  • 50 ml of olive oil
  • 10 g of fresh herbs (basil, chive, thyme, chervil, parsley)
  • salt, pepper

Prepare the marinade in a glass dish using half of the olive oil and half of coarsely chopped herbs. Place the mozzarella in it and leave it in a cool place for one or two hours. In the meantime, prepare the herbal oil from the other half of the olive oil and herbs: grind the herbs in a mortar and pour olive oil over them. Once the oil absorbs the aromas, drain it (you can leave the herbs in oil for immediate use). Chop a firm and mature tomato to slices as thin as possible. Place them on a plate, add salt and pepper and dribble some herbal oil over it. Place the marinated mozzarella on the tomato carpaccio and add some more pepper. The dish can be decorated with rocket, sprouts or roasted pine nuts. Serve with toasted bread and butter.

Author: Borut Jakič

Cream made of sour cream with horseradish and potatoes

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  • Ingredients for 4 servings:
  • 100 ml of Mu Cuisine sour cream
  • 70 ml of Mu Cuisine sweet cream
  • 75 g of boiled potatoes
  • 2 teaspoons of grated horseradish
  • 30 g of chopped shallot
  • 30 g of mayonnaise
  • salt, pepper
  • chive and chervil

Add the shallot, horseradish, finely grated boiled potatoes and chopped fresh herbs to the mayonnaise. Add salt and pepper and place in the fridge for some time. Then add the sour cream and mix well. At the end, mix in the whipped sweet cream with a whisk to obtain a soft cream. Place everything in the fridge for an hour or so. Serve the cream with Easter ham.

Author: Borut Jakič

Main courses

Ravioli with herb cottage cheese and ragù sauce made of olives...

Cottage cheese dumplings in sauce made of aged gauda cheese...

Creamy pot barley with apples, pumpkin, grilled cheese...

Chicken breasts filled with cottage cheese in cream sauce with...

Grated cottage cheese rolls with pumpkins

Gorgonzola soufflé with parsley reduction

Pasta with cream, cottage
cheese and shrimps

Turkey breasts with white
ground truffles

Istrian fuži
with Tartufata

Cottage cheese tortellini
in cream sauce

Cottage cheese pie with
leek and pine nuts

Grated salty cottage
cheese pancakes

Cottage cheese pudding
with fondue

Grilled cheese with cherry tomatoes and oregano

Baked pasta with spinach, grated mozzarella and walnuts

Cheese for grill skewers

Mixed salad with cheese for grill and sesame

Salty cottage cheese "gibanica" cake

Salty cottage cheese dumplings filled with mushrooms and cheese

Cottage cheese foam spoon dumplings with a salad bouquet

Cottage cheese rolls with roasted nuts and cream sauce

Ravioli with herb cottage cheese and ragù sauce made of olives in oil with root vegetables

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  • 275 g of flour
  • 2 eggs
  • 3 egg yolks
  • salt
  • pepper
  • spoon of olive oil
  • 280 g of Mu Cuisine cottage cheese
  • parsley
  • rosemary
  • chive
  • some olives in oil
  • 100 g of swede
  • 100 g of celery
  • 40 g of Mu Cuisine butter

Put eggs, flour, salt, egg yolks and olive oil into a blender and mix until you obtain a granular mixture − if necessary add a teaspoon of water. Put the mixture in a bowl and knead it to make the dough. Knead the dough on a floured surface for a few more minutes until it becomes smooth and flexible. Wrap it in foil and allow it to rest for at least 30 minutes.

In the meantime prepare the filling: add the chopped herbs, salt and pepper to the drained Mu Cuisine cottage cheese. To make the ragù sauce finely dice the peeled swede and celery and pit the olives. Briefly fry the vegetables on butter, add the olives, pour over the vegetable stock (or water) and cook until the vegetables are "al dente". Add butter and olive oil and stir energetically to form an emulsion.

Roll the dough into a thin sheet − feed it multiple times through the largest slot on the pasta machine, then every time you feed the dough through the machine, turn the slot down to the next smallest setting. Roll until the dough is approximately 2 millimetres thick. Then, make circles with a doughnut mould. Put the filling in the centre, moisten the edges with water and fold. The dough can also be used to make tagliatelle or any other type of pasta. Boil the ravioli for 5 minutes in salted water.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič



Cottage cheese dumplings in sauce made of aged gauda cheese, hazelnuts and smoked sea bass

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  • 500 g of Mu Cuisine cottage cheese
  • 400 g of flour
  • one egg
  • 250 ml of Mu Cuisine sweet cream
  • 60 g of hazelnuts
  • 120 g of aged gauda cheese
  • 200 g of smoked sea bass fillet
  • 30 g of Mu Cuisine butter
  • chervil
  • salt, pepper

Drain the cottage cheese, add sieved flour and egg, add salt and pepper and mix. Put the mass in the fridge for 20 minutes.

In the meantime, coarsely chop the hazelnuts, briefly fry them in a small pan and put them in a small bowl. Pour the sweet cream into the small pan. When brought to boil, turn off the heat and sprinkle the grated gauda cheese onto the cream. Add salt, stir gently and allow the cheese to melt.

Take the mass out of the fridge, form dumplings and boil them for 5 minutes in salted water. Join the drain dumplings with the cheese sauce and sprinkle the coarsely chopped smoked sea bass, the fresh chervil and roasted hazelnuts over them.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič



Creamy pot barley with apples, pumpkin, grilled cheese and pumpkin seeds

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  • 200 g of pot barley
  • 80 g of pumpkin
  • 80 g of apples
  • 240 g of Mu Cuisine cheese for grill
  • 50 g of Mu Cuisine butter
  • 40 g of pumpkin seeds
  • pumpkin seed oil
  • 50 g of onions

Cook the pot barley following the instructions on the packaging and then drain it. Briefly fry the chopped onion on butter. Add the sliced pumpkin and apple, briefly fry them, add a bit of vegetable stock or water and braise. When the water evaporates add the pot barley and allow it to rest for a few minutes. Then energetically mix butter into it.

Place the grilled cheese or fried in a pan on the pot barley, sprinkle the roasted pumpkin seeds over it and dribble pumpkin seed oil onto it.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič



Chicken breasts filled with cottage cheese in cream sauce with Malvasia wine

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  • 800 g of chicken breasts
  • 200 g of Mu Cuisine cottage cheese
  • 50 g of onions
  • 2 eggs
  • 50 g of butter
  • 10 g of garlic
  • spoon of olive oil
  • 200 ml of Mu Cuisine sweet cream
  • 200 ml of Malvasia wine
  • 10 g of starch for food
  • salt, pepper

Clean the chicken breasts and cut on the side with the tip of the knife to make a pocket. Clean the onion and garlic and briefly fry them on olive oil. Drain the cottage cheese, add the fried onion and garlic, eggs and salt and pepper.

Fill the chicken breasts with the obtained mass and pierce the holes with toothpicks so that the breasts remain closed during frying. Fry the breasts on all sides in hot butter until golden brown. Then put them in an oven at a temperature of 180°C. Bake for 8 minutes.

Mix the sweet cream with the wine and bring it to boil. Add salt and pepper and thicken with the starch for food.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič



Grated cottage cheese rolls with pumpkins

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  • 100 g of rolled dough
  • 200 g of Mu Cuisine cottage cheese
  • 2 eggs
  • 100 g of courgettes
  • 50 g of Mu Cuisine grated cheese for pizza
  • 80 g of Mu Cuisine butter

Whip the butter and add the dried cottage cheese, pepper and eggs.

Dice the pumpkins, add salt and briefly dry in a dry pan. Mix the pumpkins into the cottage cheese and butter and spread thinly on sheets of rolled dough. Wrap the dough in a plastic foil and boil it for 15 minutes in boiling water.

Unwrap the dough and sprinkle it with grated cheese. Place it in a heated oven and bake for 5 minutes at a temperature of 220°C. Serve with deer medallions in wine sauce.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič



Gorgonzola soufflé with parsley reduction

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  • 300 ml of Mu Cuisine milk
  • 5 eggs
  • 100 g of Mu Cuisine Gorgonzola
  • 100 g of flour
  • 500 ml of Mu Cuisine sweet cream
  • 10 g of parsley
  • 100 g of Mu Cuisine butter
  • 50 g of bread crumbs

Melt the butter in a pot and mix flour into it. Fry for 1 minute on moderate heat and pour milk into it. Allow the mixture to cool down and add the diced Gorgonzola and egg yolks. Add salt and pepper.

Whip the egg whites until hard and mix with the Gorgonzola mass. Pour the mass into moulds coated with butter and sprinkled with bread crumbs. Put the moulds in a heated oven and bake for 30 minutes at a temperature of 180°C.

Add salt to the sweet cream and add the chopped parsley. Cook on low heat until the cream boils down to one fourth of its size. Pour the so obtained sauce over the soufflé. Serve with roasted pork fillet.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič



Pasta with cream, cottage cheese and shrimps

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  • Ingredients for 4 servings:
  • 320 g of pasta (fusilli)
  • 150 g of shrimps
  • 100 g of Mu Cuisine cottage cheese
  • 100 ml of Mu Cuisine sweet cream
  • 100 ml of water used to boil the shrimps
  • 50 ml of olive oil
  • 50 g of onions
  • 50 g of aged Kranjska gauda cheese
  • garlic clove, marjoram
  • salt, pepper

While the pasta is still cooking, fry the garlic and cleaned shrimps, over which you already poured a smaller quantity of salted, boiled over, on olive oil. Briefly fry everything, add the crumbled cottage cheese and pour cream over it. Dilute the sauce with water, in which you boiled the shrimps, to the desired density. Add salt, pepper and at the very end add fresh marjoram to the sauce. Once the pasta is ready, put it in the sauce, mix well so that it soaks up the sauce, and sprinkle the aged Kranjska gauda cheese over it.
Author: Borut Jakič

Turkey breasts with white ground truffles

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  • Ingredients for 4 servings:
  • 90 g of white ground truffles
  • 800 g of turkey breasts
  • 40 g of Mu Cuisine butter
  • 200 ml of Mu Cuisine alpine cooking cream
  • salt, pepper
  • olive oil with white truffles flavour

Melt the butter in a pan, add the spiced turkey breasts and fry for ten minutes on moderate heat. Once the meat is done, place it on another dish. Add cooking cream and white ground truffles to the butter in which the meat was fried. Add spices to the sauce to preference, stir it a bit and add the steaks. Cook everything for another 2 minutes. At the end, add a few more drops of olive oil with the white truffles flavour. As a side dish you can serve boiled vegetables or roast potatoes.

Istrian fuži with Tartufata

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  • Ingredients for 4 servings:
  • 80 g of Tartufata
  • olive oil with white truffles flavour
  • 320 g of Istrian fuži
  • 80 g of Mu Cuisine butter
  • 200 ml of Mu Cuisine alpine cooking cream
  • salt, pepper, parmesan cheese

Melt the butter in a pan (be careful not to burn it). Add the cooking cream to it, spice it and stir it a little. Once the Istrian fuži are cooked »al dente«, drain them and pour the sauce over them. Add the Tartufata and a few drops of olive oil with the white truffles flavour. Serve with grated parmesan cheese.

Cottage cheese tortellini in cream sauce

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  • Ingredients for 4 servings:
  • Dough for the tortellini
  • 100 g of flour (70 g soft and 30 g sharp flour)
  • egg, salt, water
  • Filling
  • 200 g of Mu Cuisine cottage cheese
  • 50 ml of Mu Cuisine sweet cream
  • 2 tablespoons of finely chopped fresh herbs (chive, marjoram, thyme, sage, savory, basil)
  • a pinch of salt
  • egg yolk to seal the tortellini
  • Sauce
  • 100 ml of Mu Cuisine sweet cream
  • 30 g of Mu Cuisine butter
  • 50 ml of water used to cook the tortellini
  • 20 g of grated Kranjska gauda cheese
  • a pinch of salt

Make a nest in a mound of sieved flour, break the egg into it and add salt. Knead and gradually add water, until the dough becomes elastic and does not stick to the hands and to the table. If you cut the dough, the structure must be dense and without holes. Form the dough into a ball and oil it, so it does not dry. Allow to rest for 1 hour. While the dough is resting, prepare the filling. Add salt, sweet cream and the finely chopped herbs to the drained cottage cheese. Mix well and leave to rest for some minutes, so the cottage cheese takes on the aroma of the herbs. Roll the dough into a thin sheet and cut it into circles with the help of a round model of diameter 8 cm. In the middle of each circle put some filling, wet the edges with some yolk and fold the dough-circles in half over the filling, so you shape the tortellini. Arrange the tortellini on a tray, previously strewn with sharp (or coarse) flour. Cook the tortellini in salted boiling water for about 5 minutes, drain and put them in a pan, in which we have previously melted the butter. Add the sweet cream, salt and stir a little. If the cream thickens too much, thin it with water used to cook the tortellini. At the end mix into the tortellini with cream also the grated aged Kranjska gauda cheese. You may also choose to sprinkle chopped herbs over the tortellini before serving.

Author: Borut Jakič


Cottage cheese pie with leek and pine nuts

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  • Ingredients for 4 servings:
  • 1000 g of flour
  • 350 g of Mu Cuisine butter
  • 100 g of yolks
  • 20 ml of salted water
  • 100 g of Mu Cuisine butter
  • 180 g of Jošt cheese
  • 250 g of Mu Cuisine cottage cheese
  • 2 eggs
  • 100 g of fresh leek
  • 40 g of roasted pine nuts
  • 100 ml of Mu Cuisine sweet cream
  • 100 ml of Mu milk
  • salt

Put the diced butter, yolks and salted water in the sieved flour and knead the ingredients into dough. Make a roll out of the dough, cover it with a wet cloth and put it in the fridge for a good hour. Roll out the dough on a floured board to a thickness of a centimetre. Place it in a well-greased baking tray and half bake it – approx. 20 minutes – in a medium hot oven. Prepare the filling from grated cheese, pressed cottage cheese, yolks, leek braised on butter, roasted pine nuts and sweet cream. Salt to preference. At the end, gently mix the hard whipped egg white and milk into the filling. Cover the half baked dough with the filling and decoratively place the braised leek slices on top and bake until done: approx. 20 minutes at 180 °C. Serve the pie still hot as an independent meal or as a side dish.

Author: Borut Jakič



Grated salty cottage cheese pancakes

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  • Ingredients for 4 servings:
  • Dough for the pancakes
  • 100 g of flour (half sharp, half soft)
  • a pinch of salt
  • one egg
  • 100 ml of Mu milk
  • 50 ml of soda water
  • 50 g of baking oil
  • Filling
  • 200 g of Mu Cuisine cottage cheese
  • 200 ml of Mu Cuisine sweet cream
  • 20 g of Mu Cuisine butter
  • one egg
  • a pinch of salt
  • a wisp of fresh chive
  • Dressing
  • 100 ml of Mu Cuisine sweet cream
  • one egg yolk
  • 20 g of grated Kranjska gauda cheese
  • a pinch of salt

Put the sieved flour in a pot. Add half of the milk, the egg and salt and whisk well. Then add the remaining milk and soda water and mix so that the dough becomes smooth, without any clods. Fry thin pancakes in a greased pan. Then prepare the filling. Mix the butter, warmed to room temperature, until it foams, add the egg yolk, sour cream, the finely chopped fresh chive and salt and mix well. Add the drained cottage cheese. Gently add the hard whipped egg white to the butter. To prepare the dressing mix the egg yolk, salt and grated aged Kranjska gauda cheese into the sweet cream. The dressing must be dense. Put the cottage cheese filling in the middle of the pancake and roll into desired shape. Place the filled pancakes in a greased baking tray or fireproof dish, cover them with the topping and place them in the oven at a temperature of 180 °C. Bake for approximately 25 minutes to allow the dressing to become golden brown. Serve the pancakes while still hot.

Author: Borut Jakič


Cottage cheese pudding with fondue

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  • Ingredients for 4 servings:
  • Pudding:
  • 500 g of Mu Cuisine cottage cheese
  • 50 g of Mu Cuisine butter
  • 100 ml of Mu Cuisine sweet cream
  • 50 ml of white wine
  • 1 egg yolk
  • 2 egg whites
  • 2 tablespoons of corn starch
  • nutmeg, thyme
  • salt and pepper
  • Cheese fondue:
  • 300 g of Jošt cheese
  • 100 ml of Mu Cuisine sweet cream
  • 30 ml of vermouth or other dry white wine
  • garlic clove, butter and thyme

Pudding: Add the egg yolk, corn starch, salt, pepper, nutmeg, thyme and wine to the cottage cheese. Mix and add butter warmed to room temperature. Add the sweet cream and mix everything well with a blender. Gently add the whipped egg white to the smooth mass. Spread butter on the moulds (you can also use coffee cups) and sprinkle with the corn starch. Fill them with the cottage cheese mass. Place them in the oven and add as much water as to reach 3/4 of the height of the moulds. Bake for approximately 20 minutes at a temperature of 170 °C. Leave the baked pudding to cool down a bit before serving it with the fondue. You can decorate the dish with thinly sliced champignons and a twig of thyme.
Fondue: Fry the garlic clove on butter. Add the roughly grated fat cheese and let it melt on low heat. Add cream and let it cook a little. At the very end, add the dry white wine and the finely chopped thyme.

Author: Borut Jakič



Grilled cheese with cherry tomatoes and oregano

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  • Ingredients for 2 servings:
  • 250 g or pack of Mu Cuisine cheese for grill
  • one tablespoon of olive oil
  • 120 g of cherry tomatoes
  • 2 twigs of fresh oregano
  • salt

Grill the cheese and also grill the cherry tomatoes separately, salt it, place it on a dish beside the cheese, dribble some olive oil over it and sprinkle with oregano leaves, decorate as preferred and serve.


Baked pasta with spinach, grated mozzarella and walnuts

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  • Ingredients for 4 servings:
  • 300 g of pasta
  • one litre of milk
  • 3 spoons of corn flour
  • 180 g of Mu Cuisine grated mozzarella
  • 200 g of spinach
  • 50 g of walnut cores

First, cook the pasta, then warm the milk until small bubbles start to appear on the edges, stir it in the meantime. Mix the corn flour and five spoons of warmed milk in a small pot. Pour the mixture in the remaining milk and stir on very low heat until it becomes dense. Add 130 g of mozzarella, salt, pepper and mix well. In another pot simmer the spinach and drain it completely. Then take a large baking tray, place the pasta in it, add the cheese sauce, spinach and walnuts. Mix everything well and sprinkle it with the remaining mozzarella (50 g). Bake the dish in an oven until it becomes golden brown (5 to 10 minutes).

Author: Borut Jakič

Cheese for grill skewers

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  • Ingredients for 4 servings:
  • 300 g of champignons
  • 400 g of Mu Cuisine cheese for grill
  • cherry tomato
  • Treviso chicory, rocket
  • salt
  • virgin olive oil

Stick the cheese for grill, champignons and cherry tomato on approx. 20 cm long wooden skewers. Grill them briefly on a hot grill. Serve them on a bed of rocket and Treviso chicory, salt them and dribble virgin olive oil over them.


Mixed salad with cheese for grill and sesame

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  • Ingredients for 4 servings:
  • 250 g of Mu Cuisine cheese for grill
  • 400 g of courgettes
  • 200 g of cherry tomatoes
  • 100 g of sesame
  • balsamic vinegar
  • olive oil
  • salt

Slice or dice the courgettes to your preference, fry them briefly and cool them down. Slice the tomato and put it in a bowl along with the courgettes and mix them with sesame. Dice the cheese for grill and fry it briefly in a non-stick pan. Add salt, olive oil and balsamic vinegar to the salad. Finally, add the fried cheese cubes and serve while hot.


Salty cottage cheese "gibanica" cake

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  • Ingredients for 4 servings:
  • 400 g of rolled dough
  • 1 kg of Maribor Mu Cuisine cottage cheese
  • 3 dl of Mu Cuisine sour cream
  • 4 eggs
  • salt
  • oil for greasing the baking tray

Add 2 dl of sour cream, eggs and salt to the drained cottage cheese. Grease a mould with oil. Place a double layer of dough on the bottom of the tray; cover it with one fourth of the prepared cottage cheese and with a layer of dough. Repeat this procedure another three times. The dough, on which we spread the remaining sour cream, must be placed on the top of the cake. Bake at 170 °C for approximately one hour. Once done, take the “gibanica” cake out of the oven, cover it with a wet cloth, wait for ten minutes, cut it and serve it.

Author: Borut Jakič

Salty cottage cheese dumplings filled with mushrooms and cheese

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  • Ingredients for 4 servings:
  • 500 g of pressed Mu Cuisine cottage cheese
  • 80 g of Mu Cuisine butter
  • 2 eggs
  • 300 g of type 500 flour
  • 100 g of champignons
  • 50 g of Bella Napoli mozzarella
  • 40 g of shallot
  • garlic clove
  • olive oil
  • salt, pepper
  • parsley

Add sieved flour, salt, butter at room temperature and eggs to the cottage cheese. Knead smooth dough and place it in the fridge for half an hour. In the meantime, prepare the stuffing. Fry the finely chopped shallot on olive oil, add the crushed garlic and diced champignons (you can also use other mushrooms). Briefly fry them, add spices and let the mushrooms to cool down. Add the mozzarella diced to small cubes to the mushrooms. Take the dough out of the fridge and make balls of equal size. Spread each manually, put a bit of the filling in them and form dumplings. Boil the dumplings in salted boiling water for approximately 10 minutes. Serve as an independent dish with breadcrumbs browned in butter or as a side dish.

Author: Borut Jakič



Cottage cheese foam spoon dumplings with a salad bouquet and yogurt dressing

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  • Ingredients for 4 servings:
  • Spoon dumplings
  • 400 g of Mu Cuisine cottage cheese
  • 100 ml of Mu Cuisine sweet cream
  • 50 g of Mu Cuisine butter
  • a pinch of salt
  • Yogurt dressing
  • 100 ml of Mu yogurt
  • spoon of lemon juice
  • spoon of olive oil
  • salt and pepper
  • Add all the above ingredients to the dressing.
  • Herbs: chive, parsley, tarragon
  • Salad bouquet: lamb's lettuce, dandelion, rocket, red and green curly salad, leaf lettuce

Mix the butter warmed to room temperature with a whisk until it foams. Add the drained cottage cheese and the finely chopped fresh herbs and salt to preference. Whip the sweet cream in a separate pot bowl. Lightly mix the cottage cheese into the hard whipped cream. Then put the cottage cheese in the fridge to cool. Once the cottage cheese cream is cold enough, shape it into dumplings of the desired size and serve them with the chosen salad bouquet, covered in the yogurt dressing.

Author: Borut Jakič

Cottage cheese rolls with roasted nuts and cream sauce

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  • Ingredients for 4 servings:
  • For the filo pastry
  • 250 g of soft flour
  • 140 ml of lukewarm water
  • 1 egg
  • 20 g of oil
  • half a tea spoon of lemon juice
  • a pinch of salt
  • Stuffing
  • 750 g of Mu Cuisine cottage cheese
  • 80 g of Mu Cuisine butter
  • 100 ml of Mu Cuisine sour cream
  • 2 eggs
  • a pinch of salt
  • a twig of tarragon
  • roasted nuts: pine nuts, walnuts, hazelnuts, almonds
  • Cream sauce: sweet cream, sour cream and salt

Knead the dough out of the soft flour, egg, lukewarm water, salt, oil and lemon juice and leave it to rest for about an hour. In the meantime prepare the filling for the rolls. Stir the butter once warmed to room temperature; add the yolk, previously drained cottage cheese, the sour cream and lastly the hard whipped egg white. Mix lightly; add salt and the coarsely chopped fresh tarragon. Roll out the dough, apply the filling and roll up into a cylinder. Wrap the roll in a cloth and cook in salted boiling water for about 30 minutes. Roast the nuts in a pan without additional oils, until they turn golden. Add salt and butter and pour over the rolls. Prepare the cream sauce in a frying pan. Half-cook the sweet cream at low heat, i.e. until water evaporates leaving only half of the cream sauce in the pan. Once the cream cools down a bit, add the sour cream and stir well, in order to achieve a thick cream, to be served next to the rolls.

Author: Borut Jakič



Desserts

Cottage cheese tart

Cottage cheese cushions

Muffins with apple
and cottage cheese

Cream foam with white chocolate on sponge cake

Walnut roll cake

Cream parfait with
forest berries

Cream parfait

Cottage cheese rolls

Cream cake with
mint sauce

Torn-up sweet pancake

Maxim Premium on an orange confiture with a chocolate soufflé

Yogurt lassi with the Maxim Premium ice cream and mint pesto

Creme brulee with pears soaked in Terrano wine and Maxim Premium

Chocolate mousse in a tube with chocolate asparagus...

Carrot halva with nuts and Maxim Premium ice cream

Cottage cheese tart

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  • 5 g of gelatine leaves
  • 500 ml of Mu milk
  • 100 g of crystal sugar
  • 500 g of Mu Cuisine cottage cheese
  • 250 ml of sweet cream
  • 100 g of powdered sugar
  • sachet of vanilla pudding

Soak the gelatine in cold water for 5 minutes. In the meantime, prepare the pudding using the pudding powder and sugar according to the instructions on the packaging.

When the pudding is ready squeeze the gelatine and put it in the hot pudding. Melt the gelatine while stirring continuously. Then take it off the stove and allow it to cool down properly. During this time occasionally stir the pudding.

Slowly mix the dried cottage cheese into the cooled pudding. Whip the sweet cream in a bowl with an electric mixer and add the remaining ingredients. Pour the prepared mass into the tart mould and slightly shake it to evenly distribute the mass. Put the mould in the fridge for 5 minutes.

Carefully remove the tart mould and sprinkle powdered sugar over the hardened cream.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič



Cottage cheese cushions

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  • 650 g of Mu Cuisine cottage cheese
  • 3 eggs
  • 200 ml of Mu milk
  • 300 g of sharp flour
  • 10 g of orange peels
  • 10 g of lemon peels
  • 30 g of vanilla sugar
  • 50 g of sugar
  • 5 g of salt
  • cranberries

Mix all ingredients to make a mass compact enough to form cushions from it. Add milk according to the moistness of the cottage cheese. Form cushions each weighing approximately 120 g.

Just before baking insert raisins or cranberries into the cushions. Bake at a relatively low temperature, at 160°C, for approx. 7 minutes.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič



Muffins with apple and cottage cheese

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  • 200 g of sour apples
  • 1 lemon
  • 100 g of flour
  • sachet of baking powder
  • 100 g of raisins
  • 250 g of Mu Cuisine cottage cheese
  • 150 ml of liquid Mu yoghurt
  • 100 g of sugar
  • 2 eggs
  • 50 g of Mu Cuisine butter

Grate the lemon peel, squeeze the fruit. Peel the apples, chop them and sprinkle them with lemon juice.

Grease the muffin baking tray and put it into the freezer. Warm the oven to 180 °C. Mix the flour with baking powder.

Mix and stir well the cottage cheese, yoghurt, sugar, eggs and soft butter. Mix with dry ingredients and add the apples. Fill the muffin moulds and bake for 20-25 minutes. Sprinkle the baked muffins with powdered sugar.

Authors: 2013 Junior National Culinary Team of Slovenia
Photography: Janez Pukšič



Cream foam with white chocolate on sponge cake

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  • Ingredients for 4 servings:
  • Foam
  • 500 ml of Mu Cuisine sweet cream
  • 250 g of white chocolate
  • 1 egg
  • 20 ml of white rum
  • 3 gelatine leaves
  • ground cinnamon
  • Sponge cake
  • 250 g of Maribor Mu Cuisine cottage cheese
  • 200 ml of Mu Cuisine sour cream
  • 200 ml of Ego yogurt
  • 1 egg
  • 100 g of flour
  • 70 g sugar
  • half a bag of baking powder
  • vanilla sugar
  • lemon peel

Foam: Mix the egg and rum over steam until you obtain foam, add the gelatine soaked and dissolved in water, the melted white chocolate, whipped cream and a bit of cinnamon. Put the foam for some time in the fridge.
Sponge cake: Mix together the cottage cheese, sour cream, yogurt and egg, add sugar, the grated lemon peel and vanilla sugar and stir well. At the end, add the flour with the baking powder. Pour onto the baking tray with baking paper and bake for 30 minutes at 175 °C. Cover the pieces of the sponge cake with the prepared cream foam. Applesauce with the aroma of cinnamon and star anise is a great addition to this dish.

Author: Borut Jakič



Walnut roll cake

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  • Ingredients for 4 servings:
  • 8 eggs
  • 8 table spoons of sugar
  • 1 vanilla sugar
  • 100 g of ground walnuts
  • 1 Mileram Mu Cuisine

Beat the egg whites. When stiffly beaten, add sugar and vanilla and beat for another minute. Gently stir in the egg yolks. Add the walnuts and stir lightly. Spread on baking paper and bake in preheated oven to 180 ºC for 12-15 minutes. Roll the still hot cake onto baking paper. Unroll when cool and spread with sour cream. Roll the cake again with the same baking paper. Cut the cake to pieces and serve chilled.

Author: Borut Jakič



Cream parfait with forest berries

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  • Ingredients for 4 servings:
  • 600 ml of Mu Cuisine sweet cream
  • 50 g sugar
  • 10 g of vanilla sugar
  • 50 g of almond shavings
  • 2 gelatine leaves
  • tip of ground cinnamon (optional)
  • Forest berries dressing: blueberries, raspberries, wild strawberries, blackberries ... sugar and lemon juice

In a frying pan cook 400 ml of sweet cream and sugar. Cook at low heat, so it slowly simmers until the cream thickens up. Then add two gelatine leaves, previously soaked in cold water, and let them dissolve. Once the mix becomes cooler, mix in the rest of the sweet cream, hard whipped. Mix, optionally add the cinnamon, pour into the moulds of choice and sprinkle with the almond shavings. Put the parfait in the fridge to cool. If you have fresh forest berries, sprinkle them lightly with sugar and lemon juice and arrange them beside the parfait on the dish, then decorate with a fresh mint tip. If you only have frozen forest berries, cook them lightly with sugar and serve them still warm with the parfait.

Author: Borut Jakič



Cream parfait

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  • Ingredients for 4 servings:
  • 500 ml Mu Cuisine alpine cream
  • 150 g of powdered sugar
  • 25 g of vanilla sugar
  • 15 g of gelatine leaves

Mix half of the cream, sugar and vanilla sugar. Soak the gelatine in cold water, squeeze out the water, dissolve it and add it to the cream mass. At the end, mix in the other half of the sweet cream, whipped this time. Fill the cream in the desired moulds and put them in the fridge to harden. The parfait is an excellent addition to the nut roll, with caramel sauce, if available.

Author: Borut Jakič



Cottage cheese rolls

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  • Ingredients for 4 servings:
  • 100 g of rolled dough
  • Filling
  • 250 g of Mu Cuisine cottage cheese
  • 1 egg
  • 50 g sugar
  • 10 g of vanilla sugar
  • 25 g of sharp flour
  • a bit of lemon peel

Mix well all the filling ingredients. Cover two thirds of the filo pastry with the filling and roll it in a foil and boil it for 15 minutes in boiling water. Once cooked, unroll it and slice it. Before serving the rolls, sprinkle them with breadcrumbs browned on butter and with powdered sugar.

Author: Borut Jakič



Cream cake with mint sauce

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  • Ingredients for 4 servings:
  • Sponge cake dough
  • 3 eggs
  • 70 g of sugar
  • 75 g of flour
  • Cream sauce
  • 400 ml of Mu Cuisine sweet cream
  • 40 g of powdered sugar
  • 4 gelatine leaves
  • maraschino
  • Mint sauce
  • 100 ml of Mu Cuisine sweet cream
  • 30 g of sugar
  • mint aroma

Mix the eggs and the sugar until you obtain foam. Add the sieved flour to the mixture. Spread it on the baking paper (two circles with an 18 cm diameter each). Bake 5-7 minutes at 200 °C. As the sponge cake dough is cooling down, prepare the cream. Soak the gelatine in cold water, squeeze out the water, and dissolve it in 50 ml of sweet cream. Beat the remaining cream with sugar and add the dissolved gelatine. Add the maraschino and stir well. With the sponge cake dough and cream form a cake, which you can make even more appealing if you decorate it with raspberries. Boil the sweet cream with sugar, add the mint aroma and cook until it becomes suitably dense. Cool down the sauce and serve with the cake.

Author: Borut Jakič



Torn-up sweet pancake

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  • Ingredients for 4 servings:
  • 300 ml of Mu milk
  • 200 ml of Mu Cuisine sweet cream
  • 3 eggs
  • 250 g of flour (half sharp, half smooth)
  • vanilla sugar roll
  • 40 g of crystal sugar
  • 10 g of powdered sugar
  • salt
  • lemon peel
  • fat for frying
  • 30 g of raisins
  • 30 g of dried pears
  • 30 g of dried prunes
  • 30 g of dried dates

Cut the dried fruit into smaller pieces and marinate it with a liqueur, sweet wine or brandy. Mix the egg yolks and flour in half of the milk. Add salt, vanilla sugar, half of the crystal sugar and the grated peel of a cleaned lemon and dry fruit. Mix everything well. Add the remaining milk and leave it for 10 minutes. Whip the egg whites until hard with the remaining sugar and gently add everything to the mass. Heat the fat in a pan, pour the dough on it and place the pan in the oven, heated to 180 °C. Let the dough rise and become golden brown. Torn-up the sweet pancake with forks, add butter and fry it a bit more on the stove. At the end, sprinkle it with powdered sugar and serve it with cream sauce and whipped sweet cream, which you can pour over the sweet pancake with the desired fruit sauce. Cream sauce: add a bit of sugar to the cream and cook it on low heat so that a third of it evaporates. Spice it with cloves, star anise and vanilla husk, if preferred.

Author: Borut Jakič



Maxim Premium ice cream on an orange confiture with a chocolate soufflé

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  • Ingredients for 4 servings
  • Maxim Premium ice cream – bourbon vanilla with caramelized almonds
  • Orange confiture
  • 4 oranges
  • 4–5 spoons of sugar (from sugar cane)
  • 2 teaspoons of orange liqueur
  • a teaspoon of cold pressed coconut butter
  • Chocolate soufflé
  • 4 eggs
  • 50 g of powdered sugar
  • 40 g of flour
  • 150 g of chocolate with 70% of cocoa
  • 150 g of butter

Orange confiture: Peel the oranges and remove the white ¬pith. Cut out the segments. It is important that you¬ cut only the clean part without the fibres, otherwise the oranges¬ will sour. Melt the coconut butter in a pan, add sugar and let it melt, then add the orange segments and simmer them ¬briefly. At the end, you can add the orange liqueur. Serve with the Maxim Premium ice cream – bourbon vanilla with caramelized almonds.
Chocolate soufflé: Melt the chocolate and butter in a pot over steam. Mix well to obtain a smooth mixture and leave it to cool down. Mix the eggs and powdered sugar with a blender until you obtain foam. Add¬ the flour and mix it in slowly. Finally, add the cooled down chocolate. Grease well the moulds in which you will bake the soufflés with butter and sprinkle them with powdered cocoa. Pour the mass in the prepared moulds so that it reaches approx. 5 millimetres below the edge. Bake the soufflé in an oven at 180 °C, 8-15 mi¬nutes (depending on the oven and moulds). A correctly¬ baked soufflé is still liquid in its interior.

Author: Danilo Ivanuša



Yogurt lassi with the Maxim Premium and mint pesto with salt flower

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  • Lassi
  • 6–7 dl of firm Mu yogurt
  • mint or lemon balm at preference
  • ice – 1 spoon
  • Mint pesto with salt flower
  • salt flower – 1 teaspoon
  • 4-5 mint leaves
  • pomegranate
  • Maxim Premium ice cream yogurt-sour cherry

Lassi: Mix the yogurt, mint and ice in a mixer – blender. Pour in the glasses. Add the pomegranate on top and a scoop of the Maxim Premium ice cream yogurt-sour cherry. Decorate with mint pesto with salt flower prepared previously in a - mortar.

Author: Danilo Ivanuša



Creme brulee with pears soaked in Terrano wine and Maxim Premium

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  • Creme brulee
  • 7.5 dl of Mu Cuisine sweet cream
  • 125 g of sugar
  • 8 egg yolks
  • vanilla husk
  • Pears in Terrano wine
  • 4 pears
  • 5 dl of Terrano wine
  • cinnamon stick
  • sugar at preference
  • star anis
  • Maxim Premium ice cream – bourbon vanilla with caramelized hazelnuts

Creme brulee: Halve the vanilla husk lengthwise. Put the sweet cream in a pot and the halved vanilla husk. Heat slowly to just before boiling point, then put the pot off and leave it for 30 minutes. In a small pot mix the egg yolks and sugar until you obtain a dense cream. Add the vanilla sweet cream, from which you previously removed the¬ vanilla husk, and while gently stirring heat until you obtain a dense cream. Put the cream off and pour in moulds. Cover them with a foil and put them in the fridge for 4-5 hours. Just before serving, sprinkle the cream with¬ sugar, which you caramelized with a »burner«. If you don't have a burner, use an oven by¬ heating up the upper grill to the maximum temperature and leave the¬ cream to caramelize.
Pears in Terrano wine: Peel the pears and boil them in wine, to which you add cinnamon, star anise and sugar, until they soften. Then take them out and cool them down. Serve the prepared creme brulee, the pears in Terrano wine and a scoop of the¬ Maxim Premium ice cream on a large plate.

Author: Danilo Ivanuša



Chocolate mousse in a tube with chocolate asparagus and Maxim Premium

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  • Ingredients for 4 servings:
  • Chocolate tubes
  • 225 g of chocolate 70%
  • Chocolate asparagus
  • 4 fresh asparagus
  • 100 g of chocolate 70%
  • Chocolate mousse
  • 200 g of chocolate 70%
  • 3 eggs
  • 3 spoons of powdered sugar
  • 0.5 dl of water or sweet cream
  • Maxim Premium ice cream – malaga

Chocolate tubes: To prepare the tubes cut a transparent baking foil of 14–15 cm in length and 6–7 cm in width. Melt the chocolate over steam. When the chocolate has melted, spread it over the foil with a brush or knife and join both ends of the foil to obtain a tube. Put the tubes in the freezer for approx. 2 hours for the chocolate to harden completely. Take them out of the freezer and carefully remove the foil. The mousse tubes are thus ready.
Chocolate asparagus: If necessary, peel the asparagus and soak them in the melted chocolate, let them cool down until the chocolate hardens.
Chocolate mousse: Melt the chocolate with water over steam. When the chocolate has melted, stir it to obtain a smooth chocolate solution. Break the eggs, add powdered sugar and mix them with a blender until you obtain foam. Then add the cooled down chocolate solution and slowly add the mass. Pour the mass in the chocolate tubes or glasses. Leave them to cool down for approx. 1 hour.
Serve with the Maxim Premium ice cream – malaga flavour and decorate with chocolate asparagus.
Tip: You can also use a copy foil to prepare the tubes; you can find it in a bookshop or copy shop.

Author: Danilo Ivanuša



Carrot halva with nuts and Maxim Premium ice cream

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  • Ingredients for 4 servings:
  • Halva
  • 1.2 l of Mu milk
  • 250 g of carrots
  • 75 g of Mu Cuisine butter
  • 1 spoon of honey
  • 125 g of brown sugar
  • cardamom – at preference
  • cinnamon – at preference
  • 20 g of dates
  • 20 g of hazelnuts
  • 20 g of pistachios
  • 20 g of roasted almonds
  • 1 spoon of lemon
  • Maxim Premium ice cream vanilla-chocolate

Heat the milk and the finely grated carrots until the liquids are reduced to a minimum. Then add butter, honey, sugar, the finely chopped hazelnuts, dates, pistachios, almonds and spices. Stir for another 20-25 minutes. The mass is done when it does not stick to the walls of the pot. Serve hot or cold with a scoop of the Maxim Premium ice cream vanilla-chocolate.

Author: Danilo Ivanuša