Cottage Cheese Casserole with Raisins (in a Pan)

by Editorial Staff

An unusually tasty and tender cottage cheese casserole that can be easily cooked in a pan. This curd casserole with raisins is equally good both warm and cold, with any berries or fruits – the perfect breakfast!

Cook: 1 hour

Servings: 8

Ingredients

  • Cottage cheese – 380 g
  • Eggs – 3 pcs.
  • Sour cream – 3 tbsp
  • Semolina – 4 tbsp
  • Wheat flour of the highest grade – 1 tbsp
  • Sugar – 3 tablespoons
  • Salt – 1 pinch
  • Soda – 1/2 teaspoon
  • Vanilla sugar – 1/2 sachet
  • Raisins (pitted) – 3 tbsp
  • Butter (for greasing the pan) – 1 tbsp
  • For the filling (optional):
  • Powdered sugar – 1 tbsp
  • Raspberries, frozen or fresh – 5-6 pcs.
  • Fresh mint – 2-3 sprigs

Directions

  1. Put the cottage cheese in a deep bowl, beat in the eggs, add sugar and vanilla sugar.
  2. Mix thoroughly and grind with a fork so that there are no too large pieces of cottage cheese.
  3. Pour in salt, soda, 3 tablespoons of semolina, and add sour cream. Mix everything well again.
  4. Rinse the raisins well and pour boiling water over for 5-7 minutes. Place the raisins on a strainer and let the water drain.
  5. Transfer the raisins to a paper towel to absorb excess liquid.
  6. Then add raisins and flour to the curd mass. Stir well again.
  7. Cover the bottom and sides of a frying pan with a diameter of 22-24 cm with parchment, greased with butter, and sprinkle with the remaining semolina.
  8. Put the curd mass in a frying pan and smooth with a spoon. Cover the pan with a lid.
  9. Cook the casserole over low heat for about 20-25 minutes. Then turn off the heat, remove the lid and leave the casserole in the pan for another 15-20 minutes.
  10. Carefully remove the curd casserole from the pan, remove the parchment. Transfer the casserole to a plate, sprinkle with icing sugar, and garnish with any berries (I have raspberries) and mint leaves.
  11. Cut the curd casserole into portions and serve.

Bon Appetit!

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