Buckwheat casserole with cottage cheese
6 servings
70 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Roast buckwheat in a dry pan, sort it.
- Buckwheat groats: 1 glass
2
Rinse several times with cold water.
3
Pour in 2 cups of water, season with salt, and simmer covered until cooked, about 15 minutes.
- Salt: pinch
4
Put the cooked buckwheat in a bowl and let it cool (for the casserole, you need 400 g of grains, or 13 tablespoons).
- Buckwheat groats: 1 glass
5
Grind the cottage cheese with a blender or strain it through a sieve to achieve a smooth, lump-free consistency.
- Cottage cheese: 200 g
6
Peel the apples and grate them on a fine grater.
- Apple: 2 pieces
7
Transfer the apple mass to a cheesecloth (two layers will be enough) and squeeze out the juice. If the liquid is not squeezed out, the casserole will fall apart.
- Apple: 2 pieces
8
Combine apple and cottage cheese puree with buckwheat, mix well.
- Cottage cheese: 200 g
- Apple: 2 pieces
9
For the filling, combine eggs with sour cream, lemon juice, a pinch of cinnamon, and salt. Beat the mixture on low speed until it becomes a uniform fluffy state.
- Chicken egg: 2 pieces
- Sour cream: 3 tablespoons
- Lemon juice: 3 teaspoons
- Cinnamon: to taste
- Salt: pinch
10
Preheat the oven to 200 degrees.
11
Line the baking dish with parchment and grease it with any fat.
12
Combine the buckwheat mixture with the sauce and stir.
- Buckwheat groats: 1 glass
- Cottage cheese: 200 g
- Apple: 2 pieces
- Chicken egg: 2 pieces
- Sour cream: 3 tablespoons
- Lemon juice: 3 teaspoons
- Cinnamon: to taste
- Salt: pinch
13
Distribute the obtained mass by shape.
14
Bake in the oven for 20 minutes.