#cottage cheese #casserole Since childhood, I love dishes from cottage cheese, including casseroles.
Ingredients: cottage cheese of any fat content (I have 9%), thick Turkish yogurt 10% fat, eggs, sugar, vanilla sugar, salt, milk, semolina, raisins or to taste (if sweet, take 50 - 70 gr), butter or egg yolk to lubricate casserole
Cooking method:
In a bowl, mix cottage cheese, yogurt, eggs, sugar, vanilla sugar or vanillin and a pinch of salt. Blend everything with an immersion blender.
My cottage cheese is dry, so I added 100 ml of milk. And mix again with an immersion blender. You should get a mixture of the consistency of thick sour cream. If your cottage cheese is moist, then you do not need to add milk.
Add semolina to the mixture and mix well. Let stand for 20-30 minutes so that the semolina swells.
Then add raisins to the mixture and mix well.
I have a ceramic mold Ø26 cm. Grease the form with butter and sprinkle with breadcrumbs or semolina.
Pour mixture into mold and smooth out. Shake lightly to fill in gaps, if any, and smooth again. Top with melted butter (or brush with egg yolk).
Bake in preheated oven at t=170°C for about 50-60 minutes until golden brown or to taste. Allow the finished casserole to cool in the mold so that it shrinks a little and the cracks close. To evenly settle the casserole, walk along the perimeter of the mold with a knife, thereby separating the casserole from the mold.
I pour currant jam on each serving of the casserole. You can also serve the casserole with sour cream, honey or jam according to your taste. Bon Appetit!
Video recipe