Sweet Buckwheat Cereal
by Editorial Staff
Krupenik is a casserole made from some kind of cereal and cottage cheese. Today our menu includes sweet buckwheat groats with cottage cheese. This budget dish turns out to be not only healthy but also very tasty, especially when cooled down.
Cook: 25 minutes
Servings: 3
Ingredients
- Buckwheat groats – 50 g (raw weight)
- Cottage cheese – 130 g
- Egg – 1 pc.
- Sugar – 1.5 tbsp
- Vanillin – 1 pinch
- Salt – 1 pinch
- Butter – 25 g
- Sunflower oil – 2 teaspoon
- Bread crumbs – 1 tbsp
For the filling (optional):
- Honey, sour cream, or jam – to taste
Directions
- Boil 300 ml of water in a saucepan. Rinse buckwheat and add to boiling water. Bring water to a boil, reduce heat, and cook buckwheat until tender (about 15 minutes).
- Break an egg into a bowl, add sugar, vanillin, and salt. Whisk together. Add cottage cheese to the egg mixture.
- Grind the cottage cheese with an egg with a spoon, trying to knead the lumps of cottage cheese as much as possible.
- Turn on the oven to heat up to 180 degrees. Transfer the buckwheat to the curd mass. Stir.
- Grease a baking dish with a little sunflower oil or butter and sprinkle with breadcrumbs.
- Put the buckwheat-curd mass into the prepared dish and smooth the surface. Spread pieces of butter on the surface.
- Bake the cereal in a preheated oven for about 35 minutes, until golden brown.
- Cool the finished buckwheat cereal completely, cut into portions, and serve.
- If desired, the krupuk can be served with honey, sour cream, or jam.
Bon Appetit!
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