Another original way to prepare a curd-carrot casserole is to make a filling in the form of a layer from grated carrots. It turns out a tender juicy dish, also with a beautiful cut.
Ingredients
- Cottage cheese - 450 g
- Chicken eggs - 2 pieces
- Milk - 100 ml
- Semolina - 100 g
- Sugar - 2 art.l.
- Carrots - 2 pieces
- Raisins - 30 g
- Spices and seasonings (for carrots) – 1 tsp.
- Butter - 1 tsp.
Step-by-step cooking recipe
Grate the carrots and lightly fry in butter.
Add a spoonful of sugar, raisins and spices, fry for another half a minute and remove from heat.
Pour the semolina with warm milk and leave for 10 minutes.
Whisk cottage cheese with egg yolks and sugar. Add semolina.
Separately whisk the whites and stir in the cottage cheese.
Put a third of the curd mass into the mold and put the filling on top.
Cover with the remaining cottage cheese and cook the casserole in the oven at 170 degrees for 35-40 minutes.
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