Cottage cheese casserole with millet and pumpkin
432 90 минут 4 порции
Delicious, healthy, Sunny, tender casserole. Lift your spirits at Breakfast and at afternoon tea, and with tea and coffee.
Ingredients for Cottage cheese casserole with millet and pumpkin
- Curd - 500 g
- Millet - 80 g
- Milk - 150 ml
- Pumpkin - 300 g
- Water - 30 ml
- Butter - 50 g
- Orange zest - 1 tsp.
- Chicken egg - 3 PCs
- Sugar - 3 tbsp.
- Vanilla sugar - 10 g
- Salt - 3 g
Video of cooking Cottage cheese casserole with millet and pumpkin
Step by step instruction of cooking Cottage cheese casserole with millet and pumpkin
Rinse the millet in hot water, then cold. Pour the milk and cook over low heat for ~15 minutes, with cover ajar, stirring occasionally. Towards the end add the sugar and salt.
Simultaneously with millet gruel to simmer the pumpkin for about 15 minutes with a small amount of water under the lid.
Then the finished porridge add the butter. Mix well.
Pumpkin grind submersible badnera into a puree.
Then grind the curd in the same way.
Add in cheese and millet porridge, pumpkin puree, eggs, orange zest, vanilla sugar and salt. Mix in a homogeneous mass.
Put the mass into the baking form, greased with butter.
Bake in preheated to 180 C oven, 45-55 minutes