Curd casserole with prunes is a pleasant find for lovers of dried fruits. In sweet versions with semolina, rice and flour, curd casserole with apricots and prunes serves as a delicate dessert.
No less popular are casseroles with cottage cheese as a second course or appetizer. As a filling, cereals and vegetables are used here, sometimes in the most unexpected combinations.
Beet casserole with prunes in the oven
Instead of the usual salad, let’s make an appetizer product from simple, familiar ingredients.
We’ll assemble it on the kitchen table:
- Plain cottage cheese (not grained) – 1 packet;
- Medium sized table beets – 1 piece;
- Semolina – 0.5 cup;
- Drinking milk – 100 milliliters;
- Chicken eggs – 3 pieces;
- Prunes – 10 pieces;
- Granulated sugar – ½ teaspoon;
- Vegetable oil – 1 tablespoon;
- Breadcrumbs – 1-2 tablespoons;
- Table salt – to taste.
Cooking like this:
- We wash the root vegetable from the sand and put it to cook in a pot on the stove unpeeled, with all, even small roots.
- Place the dried plum fruits in a small bowl and pour cold water “head to head”.
- While the raw material reaches the desired condition, prepare the base. Break eggs into a bowl, salt and sweeten them, beat thoroughly with a fork. Continuing the whipping process, slowly pour in milk and thinly stream in semolina. Let stand for swelling of semolina.
- Immediately place the hot beets under cold running water for about 10 minutes. Peel the beets, cut off the tops and roots. Rinse with water once again to wash away possible grains of sand, blot with paper or cloth towel. Grate on a fine grater.
- Carefully, so as not to raise the mud from the bottom, remove the prunes on a plate, let drain excess moisture. Cut them into convenient pieces on a board.
- In a bowl with the base add cottage cheese and the prepared ingredients, mix thoroughly. For greater homogeneity you can use an immersion blender.
- Grease a mold with oil and sprinkle with breadcrumbs. Spread the mass into it, level it out. Put to bake in an oven heated to 180 degrees. Readiness is determined by the flavor and hardness of the surface crust.
Fresh thick sour cream or homemade mayonnaise is the best accompaniment to this cold or hot dish. It can be simple or with additions of fresh herbs, garlic or favorite spices.
Chicken casserole with buckwheat and prunes
3
20
minutes30
minutesUnusual at first glance combination of products will please with new taste sensations. This dish is especially useful for those who avoid gluten in their menu.
Ingredients
Cottage cheese – 100 grams;
Buckwheat groats – 1 cup;
Chicken egg – 2 pieces;
Small chicken fillet – 1 piece;
Onions – 1 head;
Carrot – 1 piece;
Prunes – 5 pieces;
Vegetable oil – 3 tablespoons;
Curry powder – on the tip of a knife;
Ground black pepper – 1 pinch;
Salt to taste.
Steps
- Pick the buckwheat from the trash, rinse it a couple of times, pour cold water over it so that it is covered by at least two fingers. We put it to cook on low heat under a lid. The porridge should be viscous.
- Cut the fillet with a knife as small as possible and send it to a pan with vegetable oil to fry. When it is lightly browned, gather the pieces on one half of the pan.
- On the other part, pour finely chopped onion and coarsely grated carrot. Season everything with salt and spices. Cook under a lid, taking care not to mix the meat and vegetables.
- Put the cooled porridge, eggs and cottage cheese into the blender bowl and salt. Blend the contents until smooth.
- On the bottom of the greased mold distribute half of the cereal and curd mass, on it the vegetable layer, next will be the chicken. On top of it lay out the slices of soaked prunes. Cover everything with the rest of the mass.
- Bake in a hot oven until done.
Note
- Serve the dish hot with fresh, salted, pickled vegetables, salads based on them, suitable flavorful sauces and gravies.
Interesting. Instead of buckwheat, pearl, rice and corn groats are used with the same success. Such minor substitutions allow you to diversify the daily table even more.
