Curd Casserole with Carrots and Dried Apricots

by Editorial Staff

Curd casserole is a wonderful afternoon snack or breakfast for children and adults. The casserole can be prepared with various additives, boiled carrots and dried apricots are used in this recipe. The casserole turns out to be very tasty, tender, aromatic, does not fall off, and keeps its shape well

Ingredients

  • Cottage cheese – 400 g
  • Carrots – 1 pc.
  • Dried apricots – 10-12 pcs.
  • Sugar – 100 g
  • Semolina – 50 g
  • Eggs – 2 pcs.
  • Sour cream – 120 g
  • Salt for cooking carrots – 1 pinch
  • Butter – for greasing the mold

Directions

  1. Prepare products for curd casserole with carrots and dried apricots. Peel, chop, and boil carrots in salted water until tender. Wash dried apricots, pour boiling water over for 5 minutes. Then dry and chop finely.
  2. Put cottage cheese, two yolks, sugar, and sour cream in a bowl. Use a blender to mix until smooth. Pour in semolina, stir.
  3. Add chopped dried apricots and boiled carrots, grated on a fine grater. Mix everything and leave for 15-20 minutes. Whisk the whites until firm peaks. Use a spatula to mix the proteins into the curd mass.
  4. Grease a baking dish with butter. Put the curd mass, level, and place in the oven heated to 170 degrees. Bake the curd casserole for 40 minutes. Then turn off the oven, open the door, and leave the casserole inside for 10-15 minutes.
  5. Delicious curd casserole with carrots and dried apricots are ready. The casserole can be served both warm and cold.

Enjoy your meal!

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