If you are bored with your usual cereals, prepare a buckwheat casserole. This casserole turns out to be not only tasty but also healthy. Buckwheat porridge is supplemented with cottage cheese, apples, and dried fruits, which are poured with a sour cream-egg mixture. It turns out incredibly tasty. Try to cook!

Summary

Ingredients

• Buckwheat groats – 150 g
• Cottage cheese (5% fat) – 150 g
• Sour cream – 150 g
• Large apple – 1 pc. (140 g)
• Eggs – 2 pcs.
• Sugar – 60 g
• Walnuts – 30 g
• Raisins – 30 g
• Dried apricots – 6 pcs.
• Butter – 20 g + for greasing the mold
• Vanillin – 1 pinch

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Instructions

1. Rinse the buckwheat thoroughly. Add water in a 1:2 ratio. Cook over medium heat for 10 to 13 minutes until tender. Cool for 2 minutes.
2. Grate the apple on a coarse grater into a deep bowl. Add the cottage cheese.
3. Preheat oven to 180°C (350°F). Drain the dried apricots and raisins. Pat them dry with paper towel. Finely chop the dried apricots. Chop the walnuts. Add the raisins, apricots, and walnuts to the bowl. Stir well.
4. In a separate bowl, combine the eggs, sugar, and sour cream. Add a pinch of vanillin. Whisk until smooth.
5. Add the cooled buckwheat to the bowl with the apple, cottage cheese, and dried fruits. Pour in the sour cream mixture and stir until combined.
6. Grease a 20 cm square baking dish with butter. Transfer the buckwheat mixture into the dish and press down lightly with a spoon.
7. Cut the remaining butter into small pieces and scatter over the top of the mixture. Place the dish in the preheated oven on the middle rack.
8. Bake for 30 to 35 minutes, or until the top is golden brown. Baking time may vary depending on your oven.
9. Cool for 5 minutes, then cut into portions and serve.