Curd Casserole “Nezhenka” with Semolina and Raisins
by Editorial Staff
Very tender and tasty curd casserole with semolina and raisins. A recipe from a proven cookbook. Cottage cheese casserole turns out to be soft, fluffy, and moderately sweet. A healthy breakfast for the whole family.
Cook: 1 hour 5 mins
Ingredients
- Cottage cheese (soft, non-grained) – 600 g
- Sour cream – 200 g
- Semolina – 8 tbsp (no slide) + for sprinkling the mold
- Raisins – 100 g
- Eggs – 4 pcs.
- Sugar – 70 g
- Vanilla sugar – 10 g
- Salt – 1 pinch
- Baking powder – 10 g
- Butter – for greasing the mold
Directions
- Pour semolina into a bowl, add sour cream (I have 20%). Mix well and let it brew for 15 minutes to swell the semolina.
- Rinse the raisins and pour boiling water over for 10 minutes. Then drain the water and dry the raisins on paper towels.
- Turn on the oven, let it heat up to 180 degrees. Beat eggs with salt, sugar and vanilla sugar until light and fluffy.
- Grind the cottage cheese (I have a fat content of 5%) with a blender along with semolina and sour cream. Add baking powder and continue to blend the mixture until smooth and smooth.
- In 3 approaches, add beaten eggs, mix. Add raisins to the curd mass and mix.
- Put the finished curd mass in a baking dish (I have a diameter of 22 cm), lined with parchment, greased with butter, and sprinkled with semolina.
- Cook cottage cheese casserole with semolina and raisins in the oven at 180 degrees for 40-45 minutes. Let the cottage cheese casserole, semolina, and raisins cool in the mold. When it cools, it settles a little, this is normal. Then remove the casserole from the mold.
- Cut the casserole into portions and serve.
Bon Appetit!
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