Description
Very delicate casserole with an orange tint and a slight acidity. The pumpkin flavor is not there, dissolving into orange aroma. I do not remember where took the recipe, often prepared as tea, and for fasting days. The present "orange mood". This is my first attempt to post a recipe, so I apologize in advance if something goes wrong. Like this recipe here yet, at least I have not found him.
Ingredients
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Cheese
500 g
-
Sugar
0.5 cup
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Yogurt
300 g
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Semolina
0.5 cup
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Salt
0.5 tsp
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Pumpkin
200 g
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Orange
1 piece
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Walnuts
0.5 cup
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Leavening agent
1 tsp
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Vegetable oil
1 Tbsp
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Chicken egg
3 piece
Cooking
Prepare all the ingredients. - Cheese by fat content, you can choose any depending on destination, for an easy casserole - lean to rich can be and fatter. But if the big cheese is first necessary to wipe through a sieve. - Yogurt as well for more nutritious casserole you can substitute with sour cream. - Clean the pumpkin, remove the seeds (I had frozen).
Oranges wash, remove seeds and grind them.
Can be crushed with a food processor or grate on a fine grater, or them in a meat grinder together with peel. Whatever you like.
Three pumpkin on a fine grater and add to the orange mass.
Half a Cup of nuts to grind.
And added to the batter.
Separate the yolks from the whites.
Combine cheese, yolks, orange and pumpkin mass, semolina, yogurt, sugar, baking powder.
Whisk.
In a separate bowl whisk the whites with the salt until white foam.
Add the whipped whites to the batter and mix well.
Form for baking grease with butter and sprinkle semolina, pour into it a lot. Put in a preheated 180 degree oven. Bake for 60 minutes.
Bon appetit!!!
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