What dishes come to mind most often when we buy fresh cottage cheese? - Pancakes with curd filling, cheese cakes and, of course, casserole.
Probably, there is no such child who, in kindergarten, would not try a cottage cheese casserole for breakfast or an afternoon snack. Perhaps not everyone liked it, but the casserole with cottage cheese and pumpkin is a completely different story, it looks more like a dessert, it is juicy and sweet, and its color is sunny, with orange splashes. In addition, the dish is also healthy, because cottage cheese is a source of calcium, and pumpkin contains vitamins and trace elements necessary for the body.
During the pumpkin ripening season, when this product is inexpensive in farmers' markets, the dish will also turn out to be budgetary.
Ingredients:
Pumpkin (pulp) - 400 g
Cottage cheese (dry) - 300 g
Butter (softened) - 30 g
Salt - 1 pinch
Chicken egg - 2 pcs.
Semolina - 2 tbsp.
Sugar - 50 g
Soda - ΒΌ tsp
Lemon juice - 1 tablespoon
Powdered sugar - for serving
Step by step recipe:
1. Prepare your ingredients. The weight of the pumpkin is indicated without peel and seeds, it is advisable to use cottage cheese more dry. If it is too wet, you can fix it by throwing it back on a sieve lined with several layers of gauze. and putting it in the refrigerator for several hours, substituting a deep dish under the sieve, where the excess will drain serum.
Soften the butter at room temperature beforehand. The amount of sugar is approximate, it depends on the sweetness of the pumpkin and the acidity of the cottage cheese, so be guided taking into account the characteristics of the products used.
2. Grate the pumpkin on a fine grater.
3. Put cottage cheese and soft butter in a deep bowl, crush until smooth.
4. Add eggs, salt, semolina and sugar to the curd.
5. Mix everything until smooth, the mass will become noticeably thinner, which is why the cottage cheese must be taken dry. And after adding juicy pumpkin, the mixture will become even more liquid.
6. Pour lemon juice into the soda to extinguish it, and add to the curd mass.
7. Finally, lay out the grated pumpkin and stir. Try the mass for sweetness, sweeten if necessary.
8. Preheat oven to 200 degrees. Cover a baking dish with baking paper and pour the prepared mixture.
9. Bake in the preheated oven for about 50 minutes or until tender. The casserole will rise well in the oven, and will settle slightly as it cools. This is normal, because there is no flour in it.
Allow the dessert to cool completely in the mold, then transfer to a serving platter and sprinkle generously with powdered sugar.
10. Serve the pumpkin casserole with cottage cheese and semolina for breakfast or afternoon tea, cut into portions.
11. The cottage cheese-pumpkin dessert can be put in the refrigerator, but it is undesirable to store it for more than two days.
12. After several hours spent in the refrigerator, the structure of the casserole will change slightly - it will harden and become not as tender as it was immediately after cooling, but this will not affect the taste in any way.
Bon Appetit!
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