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Cottage cheese casserole with semolina in a pan

2885

Kitchen Russian

Calorie content 297.8 kcal

Portions 5 port.

Cooking time 50 minutes

Proteins * 12.7 g

Fats * 5.5 gr.

Carbohydrates* 55.5 g

Cottage cheese casserole with semolina in a pan

Content

The absence of an oven is not yet a reason not to cook a delicious cottage cheese casserole, if such a desire suddenly appears. We offer you a recipe for a curd casserole in a frying pan, and in order for it to bake well and not burn, you need to use a deep frying pan with a lid. Do not put cottage cheese in a thick layer so that the inside of the casserole does not turn out soggy.

Ingredients

Cottage cheese 250 g Egg 1 PC. Semolina 2 tbsp Granulated sugar 40 gr. Baking soda (slaked with vinegar) 0.5 tsp

Cooking process

Beat the egg into a bowl. The whites and yolks can be whipped separately or together.

Add sugar to the egg and stir.

Add the required amount of semolina or starch to the previous ingredients (semolina can be replaced with flour, but flour can burn when baking in a pan).

It is best to use fatty homemade cottage cheese for the casserole, one that is easy to rub with your fingers. Add this to the bowl with the other ingredients.

Beat everything into a homogeneous mass using a mixer or blender.

Slightly quench the baking soda with lemon juice or vinegar and add to the dough (instead, you can use 1 level teaspoon of baking powder for the dough).

Stir the curd dough well. If it is dry, then add 1-2 tablespoons of sour cream there.

Line the bottom of the pan with parchment paper, place your curd dough on it.

Place the lid on the skillet, making sure that the paper does not stick out from under it, otherwise it may catch fire. Bake the casserole over very low heat for about 25-30 minutes until cooked through.

Sprinkle your slightly cooled casserole with powdered sugar and garnish as desired, for example with lemon wedges.

Bon Appetit!

Tip: berries or pieces of fruit are not added to the dough for the curd casserole, which is planned to be baked in a frying pan over an open fire, and not in the oven, since they let juice out from heating, and the casserole begins to burn.