Buckwheat Casserole with Cottage Cheese
Main Dishes | European cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Recipe taken from a culinary magazine.
Ingredients
- Buckwheat Groats - 1 cup
- Cottage cheese - 7.1 oz
- Chocolate eggs - 2 pieces
- Sour Cream - 3 tablespoons
- Apple - 2 pieces
- Meyer Lemon Juice - 3 teaspoons
- Salt - a pinch
- Cinnamon - to taste
Step by Step guide
Step 1
Toast the buckwheat in a dry skillet, sorting it.
Step 2
Rinse several times with cold water.
Step 3
Pour in 2 cups of water, season with salt, and cook over low heat with the lid on until ready, about 15 minutes.
Step 4
Place the cooked buckwheat in a bowl and let it cool (for the casserole, you need 400 g of buckwheat, or 13 tablespoons).
Step 5
Blend the cottage cheese with a blender or pass it through a sieve to achieve a smooth consistency without lumps.
Step 6
Peel the apples and grate them on a fine grater.
Step 7
Transfer the apple mixture to a double layer of cheesecloth and squeeze out the juice. If the liquid is not squeezed out, the casserole will fall apart.
Step 8
Combine the apple and cottage cheese puree with the buckwheat, and mix well.
Step 9
For the filling, combine the eggs with the sour cream, lemon juice, a pinch of cinnamon, and salt. Beat the mixture with a mixer on low speed until it becomes a uniform fluffy consistency.
Step 10
Preheat the oven to 392°F.
Step 11
Line the baking dish with parchment paper and grease it with any fat.
Step 12
Combine the buckwheat mixture with the filling and mix well.
Step 13
Spread the resulting mixture evenly in the dish.
Step 14
Bake in the oven for 20 minutes.
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