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Cottage Cheese Casserole with Banana and Blueberries

As an interest in the cottage cheese casserole lost by Elena Ilyina in childhood, she returned to her again at a conscious age — a recipe for happiness.

I have never loved curd casseroles: neither those that poured the nurse in kindergarten with kissel, nor the cold sour bricks that the attendants in the school canteen brought, nor those that my grandmother cooked.

To my taste, they were too compacted with flour, or so many eggs were put into the dough that the calorie content of the product passed all reasonable limits.

It was the casserole that became for me a vivid illustration of the expression “fall into the stomach«.

When I finally came out of all the ages in which the casserole is supposed to eat, whether you like it or not, it disappeared for a long time from my life. And so I became a mother. There was a problem of providing a growing organism, among other things, also with calcium.

Of all the cottage cheese dishes, my little son approved only cheesecakes, and I realized that the hour had struck X — to be a curd casserole!

The return took place, but the former casserole was not recognized — it became light, tender and acquired a banana flavor.

What do you need:

  • 400 g natural curd (fat content of 5-9%)
  • 150g frozen blueberries
  • 100 ml of milk
  • 1 ripe banana
  • 3 large eggs
  • 6-7 Art. l Sahara
  • 7 tbsp. l semolina
  • 1 tsp baking powder
  • 1/3 tsp salt

What to do:
Heat the oven to 200 ° C.

Grease the form with vegetable oil and lightly sprinkle with 1 tbsp. l semolina.

A rectangular shape with a length of 29 cm or round — with a diameter of 24 cm.

Banana peel, break, fold into a deep bowl, pour in the milk and mash in a puree with a fork.

Separate the whites from the yolks.

In deep dishes, whites whites with salt and sugar until resistant peaks.

Put cottage cheese in a deep bowl, add yolks, semolina, baking powder and mix well with a mixer. Add banana puree and mix thoroughly.

At the last turn, add whipped whites to the dough and gently mix everything with a spoon.

First, put a third of the curd mass in the form, sprinkle evenly with blueberries with half a serving, then lay out half of the remaining curd mass and a layer of blueberries.

Top out the rest of the curd mass and smooth out.

Remove the form in the oven, bake at an average level of 40-50 minutes. Leave the casserole in the oven for 10-15 minutes, then remove from the mold and chop.

Serve warm casserole with fresh sour cream or with condensed milk, if the sweet tooth is gathered around the table.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough.

Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds.

When I did not cope with the next technical device, I take out the waffle iron — it always submits to me. When you need to calm down internally, bake cupcakes.

Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Curd buns

This is my favorite recipe for buns. Its beauty is in the simplicity and availability of ingredients and always a joyful result, which is very important for me in such an uncomfortable.

See below.

Breton pie

This recipe was brought to me by a friend from a trip to the south of France. She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from one chef.

See below.

Blueberry Muffins

The classic recipe for muffins is simple: in one bowl all the liquid ingredients and sugar are mixed, in the second — all the dry ingredients and berries.

See below.

Lemon Cakes

Every time I bake these cakes, I remember the heroes of the fairy tale of Gianni Rodari: Baron Orange, who was so fat that he could not wear his own belly.

See below.

Mayonnaise Cookies

There are two non grata products in my kitchen: industrial mayonnaise and margarine. The bright image of margarine is almost completely erased from memory, but mayonnaise.

See below.

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