Curd casserole with ginger and lemon - a delicious and hearty breakfast. Find out how to cook it by reading the step-by-step recipe with a photo and watching the video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cottage cheese casseroles are frequent guests on our tables in many families. Because it is not only delicious, but nutritious and healthy. Absolutely everyone, both adults and children, enjoys it with pleasure. And even those who do not like to use cottage cheese on their own. Due to the fact that cottage cheese goes well with many products (berries, dried fruits, cereals), the casserole can be constantly varied with new tastes. Another undoubted plus is that it can be prepared in advance in the evening and served in the morning. The product will not spoil and will be just as tasty.
In this article, I'll tell you a delicious recipe for a juicy curd casserole with ginger and lemon. To do it correctly, you need to consider several points. First, take fresh cottage cheese. Better sour, but not bland, so that the taste is more expressive. Secondly, if you are watching your weight, then use low-fat cottage cheese. Although the most delicious products are made from medium fat cottage cheese. Add sour cream to unleavened cottage cheese. Third, the binder is eggs. In addition, they also add airiness to the product if they are pre-beaten with a mixer. The fourth postulate is not to add flour, but semolina. It will better retain its shape and juiciness in the casserole.
- Caloric content per 100 g - 197 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Cottage cheese - 500 g
- Ginger powder - 1 tsp
- Eggs - 2 pcs.
- Sugar - 100 g or to taste
- Semolina - 100 g
- Lemon - 0.5 pcs.
- Salt - a pinch
- Pumpkin puree - 100 g
Step by step preparation of curd casserole with ginger and lemon, recipe with photo:
1. Pour semolina into a bowl for kneading dough, add salt, sugar and ginger powder. Instead of dry ginger powder, you can use fresh root (1.5-2 cm) grated.
2. Add the curd. You can rub it through a fine sieve if you want the baked goods to be smooth and smooth. If you like to feel the curd lumps in the product, then just remember the curd with a fork.
3. Squeeze the juice from half of the lemon and grate the zest.
4. Add pumpkin puree. To do this, peel the pumpkin, cut and boil until soft for 15 minutes. Drain the water, and crush the pulp with a pusher or chop with a blender.
5. Stir the dough and leave it to stand for half an hour to swell the semolina. Otherwise, in the finished product, it will grind on your teeth. Instead of dry cereal, you can use semolina cooked in milk, which is left over from breakfast. Then let the casserole stand for 10 minutes before baking, then add the egg yolks to the dough and mix again.
6. Pour the whites into a clean and dry container and beat with a mixer until a white, airy mass is formed. The future casserole should have the consistency of liquid sour cream.
7. Add the whipped egg whites to the dough.
8. Gently knead the dough so that they do not shrink. Do it in one direction, moving from top to bottom.
9. Grease a baking dish with butter and lay out the dough. Heat the oven to 180 degrees and send the product to bake for 40 minutes.
10. Cool the prepared casserole in the form, because when hot, it is very fragile and can break. Cut the product into portions and serve with sour cream, jam, jam or any other topinki.
See also a video recipe on how to make a curd casserole with lemon and raisins.
