Cottage Cheese and Buckwheat Oven Casserole

Original, tasty, healthy, perfect for tea for the whole family! Buckwheat casserole in the oven from porridge with cottage cheese is a sweet, aromatic pastry that children and adults will enjoy. The recipe is interesting and simple. The pie can be served for breakfast with jam, condensed milk, preserves, honey, and berry sauce. Nobody will refuse!
cook time: 50 min
Freya Ashford
Cottage Cheese and Buckwheat Oven Casserole

Nutrition Facts (per serving)

206
Calories
10g
Fat
22g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Salt 0.5 tsp
Apples 2 pc
Butter 60 g
Raisin 70 g
Buckwheat 1 cup
Cottage cheese 200 g

For filling:

Sugar 1 tbsp
Lemon juice 3 tsp
Sour cream 3 tbsp
Chicken eggs 2 pc
Vanilla sugar 10 g
Ground cinnamon to taste

Recipe instructions

Step 1

Step 1
How to make buckwheat casserole in the oven from porridge with cottage cheese? Prepare the necessary ingredients. Take homemade or store-bought cottage cheese, at least 9% fat content, medium moisture, sour cream from 20% fat content. Wash chicken eggs thoroughly. Remove the butter from the refrigerator in advance so that it has time to soften.

Step 2

Step 2
Light or dark seedless raisins are suitable. Rinse it and fill it with hot water. Leave to steam for 5-10 minutes, then drain the water and dry the raisins with paper towels.

Step 3

Step 3
Rub the cottage cheese through a sieve or beat in a blender until smooth. If the cottage cheese you use is too dry, add a couple of spoons of sour cream. Do not use cottage cheese that is too wet, it will add excess moisture to the casserole.

Step 4

Step 4
Rinse buckwheat several times with cool water until the water becomes clear. Pour boiling water over the cereal (1 to 2), add 0.5 teaspoon of salt. Boil the buckwheat until done. Leave the finished porridge to cool, then be sure to puree in a blender until it becomes a homogeneous paste.

Step 5

Step 5
Take apples sweet or sweet and sour. Wash them and peel them. Grate on a fine grater. Place the applesauce in double-folded cheesecloth and squeeze out the juice as much as possible, as excess moisture may cause the baked goods to fall apart.

Step 6

Step 6
Add applesauce to cottage cheese. Stir.

Step 7

Step 7
Prepare the fill. Beat the eggs into a suitable container. Add sour cream, a spoonful of regular or brown sugar, and vanilla sugar. Pour in 3-4 teaspoons. l lemon juice and add ground cinnamon to taste (about 1 teaspoon).

Step 8

Step 8
Using a mixer at low speed, stir the egg-sour cream mixture until fluffy. The consistency of the mixture will be liquid.

Step 9

Step 9
Place buckwheat porridge (about 13 tablespoons) into a deep container. Add the cottage cheese-apple mixture and soft butter. Stir.

Step 10

Step 10
Add 50 grams of raisins and mix everything again.

Step 11

Step 11
Pour the egg mixture into the buckwheat-curd mixture. Mix thoroughly.

Step 12

Step 12
The dough for the casserole is ready. It should be homogeneous and pasty.

Step 13

Step 13
Take a round mold 18-20 cm in diameter. Line the bottom of the pan with good quality baking paper. Grease the bottom and sides with a slice of butter.

Step 14

Step 14
Lay out the prepared dough. Smooth the surface with a spatula. Tap the pan on the counter a couple of times to expel excess air and avoid voids in the baked goods. Place a couple of pieces of butter on top. Bake the casserole in an oven preheated to 200 degrees for about 30 minutes. Please note that ovens bake differently, so baking times may vary. Pierce the pastry in several places with a skewer; if it comes out without sticking dough, it’s ready.

Step 15

Step 15
Allow the finished buckwheat porridge casserole with cottage cheese to cool completely and only then remove from the pan. Garnish with grated lemon zest, raisins, and candied fruits and nuts. Serve with tea, it will be delicious with milk.

Additional rubrics

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