Cottage cheese casserole with pumpkin and apples
Description
The recipe won't take much time. A delicious, tender cottage cheese casserole you can serve for breakfast, dinner, or as a dessert. Serve it warm or cold, with sour cream or honey. A winning combination—flavor and nutrition in one dish.
Instructions
- 1
Step 1
Prepare all ingredients. For the casserole, use dry cottage cheese. If you like, you can replace the sour cream with kefir, yogurt, or another fermented dairy product.
- 2
Step 2
Place the semolina in a bowl, add the sour cream, mix, and set aside for 10 minutes so the semolina softens and swells.
- 3
Step 3
When the time is up, beat in the eggs and add the sugar. If the eggs are large and high quality, 2 will be enough; if they are small, use 3. Adjust the sugar to taste, depending on how sweet the pumpkin and apples are.
- 4
Step 4
Add the cottage cheese to the egg and sour cream mixture. If you like, add your favourite flavourings—for example vanilla, cinnamon, orange or lemon zest, and others.
- 5
Step 5
For a finer, more delicate texture, purée the curd mixture with an immersion blender.
- 6
Step 6
Peel and seed the pumpkin and apples.
- 7
Step 7
Peel and core the apple, cut into small cubes, and add to the cottage cheese mixture.
- 8
Step 8
Grate the pumpkin, add it to the cottage cheese mixture, and stir thoroughly.
- 9
Step 9
Place the mixture in a baking tin and bake in an oven preheated to 180°C for 50–60 minutes. If the tin is silicone, you don’t need to grease it; if it’s another type, grease it with vegetable oil or butter.
- 10
Step 10
Take the finished golden-brown casserole out of the oven and leave it to cool in the pan. Then carefully invert onto a serving dish. Serve warm or chilled.
- 11
Step 11
The baking is ready. Serve with tea.