I blog often and I seriously appreciate your information. This great article has
really peaked my interest. I am going to take a note of your website and keep checking for new details
about once a week. I opted in for your RSS feed too.
I bought Ukrainian bread at a fundraiser & didn’t get the name. I think it was a yeast bread. It was about 2 cm high & 20 cm in diameter, filled with boiled egg, green onions & dill, & absolutely delicious. Are pyrizhky sometimes fried or baked in a flat loaf like this instead of buns? Or do you know what it might have been instead? Thank you.
Hi, Andy! What you are describing is very similar to our Ukrainian pyrizhky, as this filling (boiled eggs and green onions) is very popular for this particular dish. The dough can be either yeast or non-yeast, and pyrizhky can be either baked in the oven or fried. Most often, they are fried.
Hello, Cynthia! The print button is present and functional. I tested it on an iPhone using both Safari and Google Chrome, as well as on a MacBook with Google Chrome, and it worked as expected. You might want to try refreshing the page or clearing your browser cache to see if that resolves the issue. If the problem persists, let me know your device and browser details so I can help troubleshoot further!
I am curious as to what type of cottage cheese to use in this recipe. It seems like I would have to find a dry type to use in a recipe like this but I want to be sure.
Yes, you’re absolutely right — for this recipe, you need a relatively dry cottage cheese.
If you can find farmer’s cheese or a dry/firm quark, that would be the best choice.
If you can only find regular cottage cheese, you can strain it through a cheesecloth or fine sieve for several hours (or overnight) to remove the excess liquid before using it.
I hope this helps, and I hope you enjoy the syrnyk!
Thank you so much for your kind words! I’m very happy to hear that you enjoy my recipes. ❤️
For this particular cake, I wouldn’t recommend simply replacing the eggs with more yogurt, as the eggs also provide structure and lightness. An eggless version needs slightly different ratios of the ingredients.
If you have a commercial egg replacer available, you could use it according to the package instructions for 2 eggs. Otherwise, I’d recommend waiting for me to develop and test a proper eggless version of this cake.
Thank you for the suggestion — I’ll definitely keep it in mind!
[…] Meringue can be used in many different desserts. When it is piped and slowly dried in the oven, it becomes crisp meringue cookies. If you want to learn how to make them, see my Meringue Cookies Recipe. […]
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25.02.2023 at 18:30I blog often and I seriously appreciate your information. This great article has
really peaked my interest. I am going to take a note of your website and keep checking for new details
about once a week. I opted in for your RSS feed too.
Andy
15.07.2023 at 14:08I bought Ukrainian bread at a fundraiser & didn’t get the name. I think it was a yeast bread. It was about 2 cm high & 20 cm in diameter, filled with boiled egg, green onions & dill, & absolutely delicious. Are pyrizhky sometimes fried or baked in a flat loaf like this instead of buns? Or do you know what it might have been instead? Thank you.
Marina
25.07.2023 at 10:35Hi, Andy! What you are describing is very similar to our Ukrainian pyrizhky, as this filling (boiled eggs and green onions) is very popular for this particular dish. The dough can be either yeast or non-yeast, and pyrizhky can be either baked in the oven or fried. Most often, they are fried.
Cynthia L Wood
25.11.2024 at 12:11What is the print button for on this page? It will not function. Just takes me back to top of page every time.
Marina
28.11.2024 at 14:08Hello, Cynthia! The print button is present and functional. I tested it on an iPhone using both Safari and Google Chrome, as well as on a MacBook with Google Chrome, and it worked as expected. You might want to try refreshing the page or clearing your browser cache to see if that resolves the issue. If the problem persists, let me know your device and browser details so I can help troubleshoot further!
Dominica
09.07.2025 at 12:37Can these cookies be made with gluten-free flour?
Mari
17.07.2025 at 18:25Can I substitute olive oil or I can’t belive itsbutter light version for the butter in this recipe?…Thank you
Carol
07.09.2026 at 12:22I am curious as to what type of cottage cheese to use in this recipe. It seems like I would have to find a dry type to use in a recipe like this but I want to be sure.
Maryna Kalashnyk
14.09.2026 at 13:06Hi Carol!
Yes, you’re absolutely right — for this recipe, you need a relatively dry cottage cheese.
If you can find farmer’s cheese or a dry/firm quark, that would be the best choice.
If you can only find regular cottage cheese, you can strain it through a cheesecloth or fine sieve for several hours (or overnight) to remove the excess liquid before using it.
I hope this helps, and I hope you enjoy the syrnyk!
Reshma
14.09.2026 at 04:05Hi.
Your recipes are delicious
Please can I have the recipe for eggless orange semolina cake.
Thank you
Kind regards
Reshma
Maryna Kalashnyk
14.09.2026 at 13:03Hi Reshma,
Thank you so much for your kind words! I’m very happy to hear that you enjoy my recipes. ❤️
For this particular cake, I wouldn’t recommend simply replacing the eggs with more yogurt, as the eggs also provide structure and lightness. An eggless version needs slightly different ratios of the ingredients.
If you have a commercial egg replacer available, you could use it according to the package instructions for 2 eggs. Otherwise, I’d recommend waiting for me to develop and test a proper eggless version of this cake.
Thank you for the suggestion — I’ll definitely keep it in mind!
Kind regards,
Maryna
How to Make Meringue: French, Swiss & Italian Methods
21.09.2026 at 15:10[…] Meringue can be used in many different desserts. When it is piped and slowly dried in the oven, it becomes crisp meringue cookies. If you want to learn how to make them, see my Meringue Cookies Recipe. […]
How to Make Meringue: French, Swiss & Italian Methods
21.09.2026 at 15:11[…] same basic meringue technique is also used for meringue roulade, Pavlova, and other […]
Meringue Cookies Recipe — Easy, Crisp & Light | YellowMixer.com Baking Blog
21.09.2026 at 15:17[…] If you’d like to learn about all three methods, see my guide to French, Swiss and Italian meringue. […]