Description

Cottage cheese and carrot casserole
For such useful and no less delicious casserole made the idea of steamed carrots from Svetochka (DAISY). Cooked carrots I don't eat at all, don't like, but baking it is even liking, why not try it in combination with my favorite cheese. That's what happened. Delicate cheesecake with baked in milk with honey carrots, literally melts in your mouth. The carrot turned into a delicious sweet, candied fruit, orange gives an unforgettable freshness, and cinnamon – a magical flavor. The result exceeded all expectations. Try it, it's not only delicious, but also useful, especially if we take the -1 cheese 0 % fat.

Ingredients

  • Cheese

    500 g

  • Milk

    150 ml

  • Butter

    1 Tbsp

  • Semolina

    3 Tbsp

  • Vanilla

  • Carrots

    3 piece

  • Honey

    3 Tbsp

  • Orange zest

  • Cinnamon

    0.25 tsp

  • Starch

    1 Tbsp

  • Chicken egg

    3 piece

  • Sugar

    100 g

Cooking

step-0
Carrots grate on a coarse grater, pour the milk, add honey, butter, a little salt and extinguish to softness of carrots (7-10 min.).
step-1
Then add the semolina and boil for 2-3 minutes. Add vanilla, stir, to seize.
step-2
Curd RUB through a sieve or using a blender to make the cheese, the smaller the grains, the finer the casserole. Beat eggs with sugar. In the cheese mass to put orange zest, cinnamon, pour in the beaten eggs and beat well, add cornstarch, mix well.
step-3
Then add the cooled carrot porridge and again to knead well.
step-4
Form of grease with butter, put the cottage cheese and bake in preheated oven for 30-40 minutes to seal the middle. Let stand in the form of 5-10 minutes, then gently pull out, or cool completely in the form.
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