Curd casserole without eggs
4 servings
60 minutes
Cottage cheese casserole without eggs is a delicate and airy dish of Russian cuisine that comes from ancient traditions of using cottage cheese in baking. In the absence of eggs, the structure remains light thanks to semolina and soda, creating a pleasant texture. The sweet cottage cheese flavor harmonizes with subtle grainy notes, while the golden crust adds appeal. The casserole is perfect for breakfast or a light snack and can be served warm or chilled with jam, sour cream, or honey. Its simplicity makes it an ideal choice for those seeking healthy and tasty meals.
1
Mix sugar with cottage cheese until creamy.
- Sugar: 2 tablespoons
- Curd cheese (tvorog): 400 g
2
Add all the other ingredients: first the semolina, then salt and baking soda. Mix everything until a smooth, lump-free mass.
- Semolina: 4 tablespoons
- Salt: pinch
- Baking soda: pinch
3
Prepare a baking dish by greasing it with butter or vegetable oil, preheat the oven to 190 degrees, and place the raw casserole in for forty minutes.
4
Remove the finished product from the oven, cool for fifteen to twenty minutes, and only then take it out of the mold and serve.
