Buckwheat casserole in the oven from porridge with cottage cheese

Step-by-step preparation

Cooking time: 50 mins

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 humidity, 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.

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.

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.

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 tender. Leave the finished porridge to cool, then be sure to puree in a blender until it becomes a homogeneous paste.

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.

6. STEP 6

   

   Add applesauce to cottage cheese. Stir.

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).

8. STEP 8

   

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

9. STEP 9

   

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

10. STEP 10

    

    Add 50 grams of raisins and mix everything again.

11. STEP 11

    

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

12. STEP 12

    

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

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.

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.

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.

Comments on the recipe

Katyusha-cheesecake

20.12.2023

4.6

Do you want something tasty and healthy? Then you should prepare this buckwheat casserole in the oven from porridge with cottage cheese. Even my teenage children gobbled it up on both cheeks, although they don’t really like buckwheat. Thank you very much for the recipe!