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<blockquote data-quote="nelibonsai" data-source="post: 1115528" data-attributes="member: 283636"><p><span style="font-size: 15px"><strong>Russian sweet cottage cheese bake</strong></span></p><ul> <li data-xf-list-type="ul"><strong>Servings: </strong>3-4</li> <li data-xf-list-type="ul"><strong>Time: </strong><1hr</li> <li data-xf-list-type="ul"><a href="https://milkandbun.com/2015/02/10/1476/#" target="_blank">Print</a></li> </ul><p></p><p><em>If you’ve got a chunky and dry cottage cheese – push it through a sieve or stir with electric blender into a smooth mixture.</em></p><p><strong>Ingredients<a href="https://milkandbun.files.wordpress.com/2015/02/cottage-cheese-bake-3.jpg" target="_blank"><img src="https://milkandbun.files.wordpress.com/2015/02/cottage-cheese-bake-3.jpg?w=150&h=100" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></strong></p><p>450-500g cottage cheese</p><p>40g butter, melted</p><p>2 medium eggs</p><p>3 tbsp white caster sugar</p><p>2 tbsp semolina (I used coarse, but fine is ok, too)</p><p>2-3 tbsp milk, warm</p><p>3 tbsp sour cream</p><p>a pinch of salt</p><p>1 tsp vanilla extract or any other vanilla</p><p>50g raisins/currants</p><p>Glaze (optional)</p><p>1 egg yolk</p><p>1tsp icing sugar</p><p>Garnish</p><p>sour cream or sweet condensed milk</p><p>icing sugar, if desired</p><p><strong>Method</strong></p><ul> <li data-xf-list-type="ul">In a small cup, soak semolina in warm milk for 5 minutes. Add sour cream and mix well.</li> <li data-xf-list-type="ul">In a other small cup, soak raisins in hot black tea or water for 5 minutes. Drain and set aside.</li> <li data-xf-list-type="ul">In a bowl, beat eggs with sugar and salt until pale and creamy, allow sugar to dissolve.</li> <li data-xf-list-type="ul">In a large bowl, smooth cottage cheese with a folk or electric blender, add butter and mix. Add beaten eggs and vanilla, mix to combine. Add semolina and raisins, and combine.</li> <li data-xf-list-type="ul">Grease the baking dish with some butter or oil, pour the mixture in and bake in preheated 200C oven for 25 minutes. At this step check the color of your bake: if its top is still pale, brush the bake with glaze and put the dish back into the oven for 15 minutes or until golden-brown; if top is already golden-brown, omit the glaze and bake for 10-15 minutes more.</li> <li data-xf-list-type="ul">Cut the cottage cheese bake into slices. Serve warm or cold with a dollop of sour cream, if desired. It’s also tasty to pour over some sweet condensed milk (instead of sour cream).</li> </ul><p>Enjoy!</p><p><a href="https://milkandbun.com/2015/02/10/1476/" target="_blank">https://milkandbun.com/2015/02/10/1476/</a></p></blockquote><p></p>
[QUOTE="nelibonsai, post: 1115528, member: 283636"] [SIZE=4][B]Russian sweet cottage cheese bake[/B][/SIZE] [LIST] [*][B]Servings: [/B]3-4 [*][B]Time: [/B]<1hr [*][URL='https://milkandbun.com/2015/02/10/1476/#']Print[/URL] [/LIST] [I]If you’ve got a chunky and dry cottage cheese – push it through a sieve or stir with electric blender into a smooth mixture.[/I] [B]Ingredients[URL='https://milkandbun.files.wordpress.com/2015/02/cottage-cheese-bake-3.jpg'][IMG]https://milkandbun.files.wordpress.com/2015/02/cottage-cheese-bake-3.jpg?w=150&h=100[/IMG][/URL][/B] 450-500g cottage cheese 40g butter, melted 2 medium eggs 3 tbsp white caster sugar 2 tbsp semolina (I used coarse, but fine is ok, too) 2-3 tbsp milk, warm 3 tbsp sour cream a pinch of salt 1 tsp vanilla extract or any other vanilla 50g raisins/currants Glaze (optional) 1 egg yolk 1tsp icing sugar Garnish sour cream or sweet condensed milk icing sugar, if desired [B]Method[/B] [LIST] [*]In a small cup, soak semolina in warm milk for 5 minutes. Add sour cream and mix well. [*]In a other small cup, soak raisins in hot black tea or water for 5 minutes. Drain and set aside. [*]In a bowl, beat eggs with sugar and salt until pale and creamy, allow sugar to dissolve. [*]In a large bowl, smooth cottage cheese with a folk or electric blender, add butter and mix. Add beaten eggs and vanilla, mix to combine. Add semolina and raisins, and combine. [*]Grease the baking dish with some butter or oil, pour the mixture in and bake in preheated 200C oven for 25 minutes. At this step check the color of your bake: if its top is still pale, brush the bake with glaze and put the dish back into the oven for 15 minutes or until golden-brown; if top is already golden-brown, omit the glaze and bake for 10-15 minutes more. [*]Cut the cottage cheese bake into slices. Serve warm or cold with a dollop of sour cream, if desired. It’s also tasty to pour over some sweet condensed milk (instead of sour cream). [/LIST] Enjoy! [URL]https://milkandbun.com/2015/02/10/1476/[/URL] [/QUOTE]
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