Cottage cheese casserole with buckwheat flour

8 servings

60 minutes

Cottage cheese casserole with buckwheat flour is a delicate and aromatic dish of Russian cuisine that combines traditional ingredients into an exquisite texture and flavor. Buckwheat flour gives the casserole a light nutty note, while the cottage cheese makes it airy and soft. Raisins soaked in orange juice complement the taste with fresh citrus hints, creating a pleasant contrast of sweetness and slight acidity. This dish is perfect for breakfast or a light dessert, maintaining a balance of nutrition and rich flavor. The fluffiness of the casserole is achieved by carefully whipped egg whites that are gently folded into the cottage cheese mixture. It is baked until golden brown and then allowed to 'rest' in the cooling oven to maintain its structure. This is not just a casserole but a cozy delight that evokes home traditions and the warmth of family gatherings.

Energy value per serving

• Calories: 312.8
• Proteins: 14.4g
• Fats: 6.5g
• Carbohydrates: 49.9g

Ingredients

• Cottage cheese: 400 g
• Chicken egg: 4 pc
• Sugar: 250 g
• Semolina: 3 tbsp
• Buckwheat flour: 1.5 tbsp
• Dark raisins: 100 g
• Oranges: 1 pc
• Milk: 100 ml

Cooking steps

1. Prepare raisins: wash the raisins, then squeeze the juice of 1 orange and soak 100 g of raisins in it.

   Required ingredients:

   • Dark raisins: 100 g
   • Oranges: 1 piece

2. Separate the yolks from the whites. Add 125 g of sugar to both bowls. Whisk the yolks until white, and the whites until fluffy foam (do not make icing).

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 250 g

3. Heat 100 ml of milk and cook 3 tablespoons of semolina in hot milk.

   Required ingredients:

   • Milk: 100 ml
   • Semolina: 3 tablespoons

4. Add whipped yolks to the cottage cheese, then the cooked semolina, and then 1.5 tablespoons of buckwheat flour without a heap. Separate the raisins from the juice and add them to the cottage cheese mixture.

   Required ingredients:

   • Cottage cheese: 400 g
   • Buckwheat flour: 1.5 tablespoon
   • Dark raisins: 100 g

5. Carefully introduce the egg whites, i.e., without destroying their structure, gradually and slowly incorporating them into the cottage cheese mass.

   Required ingredients:

   • Chicken egg: 4 pieces

6. Preheat the oven to 180°C. Grease the mold with oil and fill it with the cottage cheese mixture. Bake for about 25 minutes. Keep an eye on the casserole, as it may cook differently in different molds. Look for browned edges as an indicator. Once done, turn off the oven and leave the casserole inside for 10 minutes; you can slightly open the door. It's okay if the casserole sinks due to low temperature.