Carrot and
peach cottage cheese casserole
Cooking time:
1 hour
Active time:
20 minutes
Complexity:
Average
Summer cottage cheese casserole with carrots and peaches will not only delight the taste, but also help add more fiber to the diet. Take note of the stone stone season!
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5
Recipe "Cottage cheese casserole with carrots and peach"
Ingredients, serves 8
curd 5-9%
400 g
eggs
4 pcs.
carrots
1 pc.
peaches
150 g
apricots
150 g
durum wheat semolina
4 tbsp. l + for dusting the form
sugar
100-150 g
cinnamon
½ tsp
butter
for mold lubrication
Step 1/7
Break the eggs into the bowl of the mixer, pour in the sugar and beat everything into a lush foam.
Step 2/7
Peel and grate the carrots on a fine grater.
Step 3/7
Add cottage cheese to eggs with sugar, beat. The curd can be pre-mashed through a sieve, crushed with an immersion blender, or pasty or soft curd can be used to soften the texture of the casserole.
Step 4/7
Grate peaches and apricots on a fine grater and add to the curd mixture. Apricots and peaches can be taken in any ratio, while in total you need 300 g of fruit.
Step 5/7
Add also grated carrots, pour 4 tbsp. l. semolina and ½ tsp ground cinnamon. Stir until smooth.
Step 6/7
Grease a baking dish with butter, dust with semolina and shake off any residue - this is to stop the casserole sticking to the dish. Put the curd mixture in the mold and bake in an oven preheated to 180 ℃ for about 35-40 minutes until tender.
Step 7/7
Serving this casserole with apricot dessert and passion fruit as a sauce is particularly tasty.
Ingredients, serves 8
curd 5-9%
400 g
eggs
4 pcs.
carrots
1 pc.
peaches
150 g
apricots
150 g
durum wheat semolina
4 tbsp. l + for dusting the form
sugar
100-150 g
cinnamon
½ tsp
butter
for mold lubrication
Nutritional value per 100 g
Calories
190 kcal
Proteins
12 g
Fats
5 g
Carbohydrates
24 g
Saturated fat
3 g
Dietary fiber
1 g
Added sugar
10 g
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