About myself, I can honestly say that I am a "milk girl", I can refuse a lot, but not milk and dairy products. Moreover, I am indifferent to natural cottage cheese, and all sorts of casseroles with it are all mine. While the kids were little, I made them for breakfast, and now the kids are happy to eat them as a dessert. I myself can have a Rote Grütze casserole for lunch and dinner and drink it with milk. But with all that, I am looking for new recipes, because different tastes are obtained from the same ingredients, but in different proportions. This delicious cottage cheese and semolina casserole with fresh apples literally melts in your mouth. It tastes best when it's still a little warm.
Ingredients: apples, lemon juice, eggs (size M), sugar, low-fat cottage cheese, salt, soft wheat flour, baking powder, mold butter, I did everything in double size
Cooking method:
Step 1 500 grams apples 2 tbsp lemon juice Wash, peel and core the apples. Cut apples into thin slices. Drizzle the slices with lemon juice and stir quickly. Preheat the oven to 180 degrees (160 degrees for a convection oven).
Step 2 3 eggs 125g sugar 500g low-fat cottage cheese 1 pinch salt 50g soft wheat semolina 2 teaspoons baking soda Whisk eggs with sugar, add cottage cheese and salt and mix. Mix semolina with baking powder and add to the curd mixture. Fold the apple slices in half. Grease a baking dish (about 24x18 cm) and fill with the quark-apple mixture.
Step 3 Smooth out the mixture and top with the remaining apple slices as desired. Bake in preheated oven for about 50 minutes. If the casserole gets too dark, simply place aluminum foil or baking paper on it and continue baking. It took me 40 minutes.
Rezept von Anna-Lena Zwar