Cottage cheese casserole with buckwheat in a multicooker
4 servings
20 minutes
A cozy and even slightly soporific, 100% homemade dish that allows for a lot of variations. You can make the casserole not only sweet, with raisins, but also salty, adding feta cheese and lightly fried chicken fillet to the cottage cheese and buckwheat mixture. Or add mushrooms and fried onions. In general, this casserole is ideal for cleaning out the fridge: cheese crusts, an open jar of olives or jam - everything will go into action and complete the taste. You can use yesterday's uneaten buckwheat porridge. The recipe involves cooking in a multicooker, but also in the oven, baked for about forty minutes at 180 degrees, the casserole will also be good.
1
Boil the buckwheat.
- Buckwheat groats: 200 g
2
Wash the raisins.
- Raisins: 25 g
3
Mix all ingredients in a separate container.
- Curd cheese 1%: 250 g
- Buckwheat groats: 200 g
- Chicken egg: 2 pieces
- Raisins: 25 g
4
Grease the multicooker bowl with butter, pour in the mixture, and smooth it out with a spatula.
- Butter: 20 g
5
Close the lid without closing the steam release valve. Press the 'Bake' button. Use the 'Cooking Time' button to set a low value.
6
Cook until the end of the mode.
