Carrot cottage cheese casserole
Description
Homemade baked treat for tea. This is almost a classic recipe for cottage cheese casserole with carrots, but it still has its own special touch. 1. Wash the carrots, dry them, and cut into small pieces. 2. Place the carrots into melted butter and simmer over low heat. Cook until the carrots become soft, then remove from heat. 3. While the carrots are simmering, prepare the cottage cheese. In a blender or deep bowl, mix the cottage cheese and sour cream, beating well until smooth. Add egg, sugar, a little vanillin, and beat again. Gradually add semolina, mixing thoroughly. The cottage cheese mixture should not be too runny, so the amount of semolina depends entirely on the consistency. 4. Rinse the raisins well and soak in hot water for 5 minutes. 5. Remove the cooked carrots from heat. Process them into a smooth, soft consistency using a blender or by passing through a meat grinder several times. Add a little sugar and mix thoroughly. 6. Add half of the raisins to the cottage cheese mixture and the other half to the carrots. 7. Line the baking dish with parchment paper or grease it with oil. Spread a thin layer of cottage cheese mixture on the bottom. Then add a layer of carrots, followed by another layer of cottage cheese. Continue layering this way to form the casserole. 8. Place the dish into a preheated oven and bake for 20–25 minutes. 9. Let the casserole cool slightly in the pan before removing and cutting into portion-sized pieces. This simple cottage cheese casserole with carrots can be used as a base recipe—feel free to add not only raisins but other dried fruits as well. Apples or pears would also be a wonderful addition to enhance the flavor.