Salty Cheesecake

I had been planning this cheese cake for New Year's Eve, but we kept eating one of the products or another, while I procrastinated with the preparation. 

I finally made it and it turned out to be an excellent appetizer, especially in combination with white wine. However, because I didn't want it too heavy, I reduced the butter and skipped the walnuts, so it came out more crumbly than it should be. It was completely fine and super delicious, but if I don't want it in crumbs, next time I should add more butter or nuts, to join the biscuits.

Ingredients:

• One pack (200 g) crackers
• 10 g butter (should be at least 50 g or 100 g walnuts)  
• 100 g cream cheese
• 200 g cottage cheese
• 200 g sour cream
• 2 teaspoons of chopped dill

Preparation:

Crumble the crackers in the chopper. Mix them with the butter and compact the biscuit layer in a cake form. Mix the cheeses and sour cream, add the dill and distribute evenly on top of the biscuit layer, Serve cold with white wine and enjoy!

The snowdrops in the garden behind our building are already in bloom. Can't wait for spring to be here already!

Swedish Bread with Cream Cheese and Dill

I'm continuing my culinary experiments in international breadland with this super delicious Swedish bread. The egg, cream cheese and butter give it extra rich flavour and make it the most tasty bread I've made so far.
My source - labrex from a popular Bulgarian culinary forum.

Ingredients: 500 g flour, 7 g dry yeast, 1 tbsp salt, 1 tbsp sugar, 100 ml milk and 100 ml water, 150 g cream cheese, 1 egg, 2 tbsp melted butter, 2 tbsp chopped fresh dill (first crop from my "spice garden").

Add the yeast to the warm milk and leave for 10-15 min. Sift the flour and add the milk with the yeast and the other ingredients (the cream cheese must be with room temperature) and mix soft and elastic dough. Leave to rise until its volume doubles. Spread into a rectangle 1 cm thick and fold into a form. Place in a rectangular baking tin (mine is 28 cm x 8 cm x 8 cm) and leave to rest for 10-15 min. Glaze with milk. Bake in a preheated oven at 180 C.

This bread is ideal for sandwiches with all kinds of cheese, fish or ham.
I found it super delicious with butter, feta or yellow cheese and slices of cucumber.

Definitely recommend it, my husband keeps asking me when I am going to make it again :)

And meanwhile - I cast on Edda. I'm knitting it in one piece, following Bunny-B's notes, as I got the same gauge as hers on 4 mm needles. I've got only about 200 g of yarn and the garter stitch eats it very quickly, so I'm not sure how long (if any) sleeves I'll have, though I would prefer them to be at least 3/4 in length. But we'll see how it goes.