This curd casserole is made according to an old Russian recipe. It is very convenient to use the remains of buckwheat here, it turns out a tender casserole with a buckwheat flavor. In another way, the dish can be called krupnik. It is most delicious when it is cooled.
It is necessary
- For twelve servings:
- - 350 g of non-dry cottage cheese;
- - 2 cups of ready-made buckwheat;
- - 1/2 cup sugar;
- - 3 eggs;
- - 1/2 teaspoon of salt;
- - butter.
Instructions
Step 1
Take a rectangular baking dish, brush it with butter. Mix boiled buckwheat with sugar and cottage cheese, set aside for now.
Step 2
Separate the yolks from the proteins. Beat the yolks until a whitish foam, add them to the curd-buckwheat mass. Whisk the egg whites with a pinch of salt until the foam is cool, but not shiny. Do not add salt if your buckwheat is already salty! Also, the amount of salt depends on the salinity of the curd you choose. The protein foam should leave soft peaks, but not steep, gently mix it into the buckwheat with cottage cheese.
Step 3
Spread the resulting mass over the bottom of the prepared form, smooth the top. Put in an oven heated to 200 degrees. Cook the cottage cheese casserole with buckwheat for about 30 minutes, the top should be browned. Then let the casserole cool, cut into portioned squares.
Step 4
Serve chilled for breakfast or a healthy light dinner. If you do not want whole buckwheat to be present in it, you can pre-grind the boiled buckwheat in a blender or food processor.
