Dates (9)

Creamy pumpkin cheddar millet porridge with nuts + some more recommendations for serving

Today I will tell you how to make a piece of culinary art from ordinary millet. The most important thing in this porridge is the additional ingredients, depending on which it plays with new colors every time.

Ingredients for porridge (for 1 serving):

* Millet – 50g.

* Water/milk-approximately 150 ml

• Mashed baked pumpkin-3-5 tbsp. l. or to taste

* Aromatic cheddar/gruyere – the more, the tastier))) But I put 20-30g, grate or finely chop.

* Dates – 3-4 pcs.

• Cinnamon-0.5 tsp

. * Salt-to taste

• Butter is optional, I do not use it, I have enough cheese

Ingredients for topping (the possible options are listed below, you do not need to put everything at the same time):

* Nuts are better than pecans or walnuts (a handful)/pumpkin seeds

* Nuts + thin slices of cheese, so that they have the opportunity to melt on the porridge

* Mushrooms fried with oregano and sage + some pine nuts. It turns out something like a risotto.

• Caramelized bacon + maple syrup • Nuts (handful) + orange zest (from a quarter of an orange)

• Pecans (handful) + caramelized pear (peel, cut not very finely, fry in ghee withjerusalem artichoke dill until brown)

How to do it.

1. Bake a pumpkin (better butternut or Hokkaido) in the oven (recipe here). Then you can make not only porridge from it , but also pumpkin soup, tortillas, hummus and other dishes.

2. Wash the millet until the water is transparent, pour it with boiling water and drain the water. So the porridge will definitely not be bitter. Then pour the millet with water/milk, add salt and cook until tender under the lid, stirring occasionally for about 35 minutes. If desired, you can remove the foam.

2. While the porridge is cooking, blenderim pumpkin together with washed dates and cinnamon in mashed potatoes. You should get about 5 tablespoons.

3. As soon as the porridge has become viscous and boiled, add the pumpkin-date mixture to it, mix, let it boil for a couple of minutes. We try the salt/sweetness/sufficiency of the pumpkin in taste. What you need-add, throw in the cheese, mix until it is completely dissolved and try again. It should turn out not liquid and not too viscous, moderately aromatic, sweet and creamy-cheesy. Find this balance, then turn off the stove and let the porridge stand for 5 minutes.

4. Serve with any of the toppings described above.

Delicious oatmeal cookies with beans (three recipes for all tastes)

These cookies are good and taste, texture, and composition (complex carbs + vegetable protein). A great snack that everyone likes;)

So, three recipes is:

Cookies made from beans, apples and oatmeal, which contains no eggs, milk, flour. It is very tasty. Wrote about it earlier.

And recently I made two types of cookies based on chickpea Blondie, and was very pleased with the result. Both delicious, but the chocolate is straight chocolate)))

Don’t forget that recipes can and should be changed to your taste, every time receiving a new and interesting result;)

Ingredients for about 20 pieces:

• 240 g cooked chickpeas (1 standard Bank of chickpeas without the liquid, you can substitute white beans),

• 1 Cup of rolled oats,

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 3 tbsp. of any nut butter/Urbach to your taste (,

• 1 egg or 1 “flax egg” (1 tbsp flax seed to grind into flour + 3 tbsp water, stir, leave for a few minutes until thick).,

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• Pinch of salt

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

For the chocolate version:

• Zest of 1 orange instead of lemon (optional)

• Plus 3 tbsp. cocoa

• Plus 2-3 tbsp sweetener (maple syrup or Jerusalem artichoke are ideal),

If you want to Supplement the recipe with some spices to your taste – to health, if only they were combined with the remaining ingredients.

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender all the ingredients except the chickpeas. If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. Direct to perfect smoothness to bring the “dough” is not required. Now spoon interfere oatmeal and, if desired, chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, I made the cookies without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Spread a spoonful of batter on a baking sheet with parchment and spread, you can decorate a cookie. Bake in a preheated 180C oven for 20 minutes. Baking time will depend on your equipment. The last minute watch the biscuits carefully.

5. Take out cookies and let it cool to room temperature and can be eaten.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. I like crumbly.

And I really recommend eating them fresh. And whatever is not eaten immediately in the freezer and get as necessary. The longer you’ve been the cookies, the less fragrant and flavorful it becomes.

Chickpea & Dates blondies

My regular dessert without the added sugar, not fat, with lots of fiber and very tasty! In addition, this cake can be done totally different depending on what kind of peanut butter you add. Want a “Snickers” want “halva with chocolate”, want sesame “brittle”, “bounty”, etc.

The texture of the cake is obtained, as in sand rings with nuts, if anyone else remembers such))) And the taste is also very close if you use peanut butter.

Important. For those who can’t eat gluten, eggs and dairy products, this pie will be a lifesaver.

Ingredients (for square shape 28*28 cm, height pie is roughly 2-2. 5 cm):

• 480 g of cooked chickpeas (2 standard cans of chickpeas without the liquid, you can substitute white beans, but with chickpeas I like a little more)

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 5-6 tbsp any nut butter/Urbach to your taste,

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thick).,

• 3 tbsp almond flour/rolled oats (optional)

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• 0.5 tsp. salt (do not salt if you use already salted the beans from the jar or the beans salted during cooking),

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

• 2 squares of chocolate+any 50 ml. milk and 2 tsp of walnut Urbach for decoration, also an option.

If you want to Supplement the recipe with some spices to your taste – to health, but only if they are combined with other ingredients;)

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender eggs with salt until fluffy foam, about 2 minutes. Add to the dates, peanut butter, spices, flour/cereal and zest (if using). If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. if necessary add milk. . Direct to perfect smoothness to bring the “dough” is not required. Now interfere with a spoon the chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, cake self-sufficient without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Lay out the form with parchment paper, lightly grease it with oil. Gram distribute weight evenly and bake in a preheated 180C oven for 25-35 minutes. Baking time will depend on your equipment. I love tanned well baked cake, with a delicious crispy crust, so baked to the max.

5. Take out the pie and let it cool to room temperature and then decorate, which is also optional, but nice and elegant.

I melted 2 squares of bitter chocolate oatmeal milk and spoon randomly sprayed on the surface, and then a couple of teaspoons of peanut butter, which was making the pie.

Now pie can be cut is. Bon appetit!

Important. To me this cake is more like it room temperature, so I recommend not to hurry with the eating, only when he is ready.

And even more important point – on the second day, this cake is not so delicious as the first. Therefore, I recommend to do a cake this size, to eat it in one day.

Either immediately after cooling down to freeze. Unfreeze VNA plate, not in the container, and then it will be too wet. And it is better not to defrost in the refrigerator, because it can absorb odors of other products, I once was so)))

Beet pancakes (you can make either sweet with chocolate and peanuts, or with salty goat cheese, balsamic cream and walnuts)

You still make pancakes from just flour, then I go to you))) These babies bombyces delicious all by themselves, and with the toppings – it’s just mind-blowing. The amazing thing is that they are mostly consist of it is from beets.

I already have shared the post about the other fruit and vegetable pancakes, but about these I decided to write separately to all of them noticed and tried)))

The recipe is about 20-25 pieces with a diameter of 8-10cm (chocolate, it turns out chickpeas on 7 more, since the ut more ingredients).

Ingredients base:

• Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

• Water – 250-300 ml (any, but very tasty with coconut low-fat),

• Baked/boiled beet – 300 g

• Eggs – 3 PCs.,

• 3 dates, pitted,

• Vegetable oil (any neutral flavor) – 2 tbsp.

• Salt – 0.5 tsp., (try the first batch of pancakes and add salt if necessary).

This can stop, but I suggest + two variations of these same pancakes.

Additional ingredients for chocolate pancakes:

• 2-4 tbsp of cocoa (look at your taste, I love everything and more))) is direct too many do not put – will taste bitter.

• 2 tamarind or to taste

• Approximately 70 ml of milk,

• Ground vanilla – 1 tsp or seeds of half a vanilla pod

• Cinnamon – 1 tsp,

• Ground ginger – 0.5 tsp.,

• Optional zest of half an orange,

• Optional can also knead the chocolate chips, raisins or other dried fruits, but do not overdo it, pancakes and the “base” is very tasty. These ingredients contribute to the finished dough at the end.

The ripe bananas is needed here (I highly recommend them fry until brown in a drop of oil) and roasted peanuts/peanut butter for feeding or any other nuts you like. Another excellent these blinci serve with mascarpone and cherry jam.

Important point. Their beautiful chocolate color and flavor is evident after roasting, don’t worry about what color and Arat beet test again.

Additional ingredients for the cheese pancakes:

• 2 cloves of garlic (or 0.5 tsp. of dry ground garlic),

• A few leaves of purple Basil (or 0.5 tsp. dried),

• Black pepper and Cayenne pepper – pinch,

• 1 tbsp Apple cider vinegar

• A few roasted walnuts, goat cheese and balsamic cream to serve.

Also these pancakes can be served with pickled herring and thinly sliced green Apple, and a boiled tongue and horseradish. I mean, remember what beets goes well and feel free to use pancakes instead.

If you do not like some spice, do not use.

How to do it.

1. Bake the beets.

Wash beets, wrap in parchment and bake for 50-60 minutes at 180C. Speed of cooking depends on the size of the roots, after 40 minutes pierce with a big fruit with a sharp knife if it is without crackle, and a Herculean effort – beets are ready. Let it cool and then you can clean. Cleaned recommend over a sink or bowl with water, so as not to paint all around;)

2. In blender the beet sending all ingredients except flour, punch and gradually add flour. Consistency should be like liquid yogurt.

Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.

Ideally, let the dough stand for 15-20 minutes, stir and then bake. This is necessary in order to test the developed gluten, which makes pastry more elastic. But if you don’t have the time to bake immediately. Especially if you use flour without gluten.

3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

On the first side to fry until the pastry top is not dry, and the pancakes quietly, you can easily flip to the second side for 1-2 minutes until tender.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. The first and last pancakes are different in texture.

4. Feed.

You can serve them immediately, but most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part is frozen and part is heated in the oven in the morning and is served as described above)

The fact that my recipe is very little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. High fruits and vegetables, at least flour. Like pancake, eat, and like or not;)

If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.

Pistachio and raspberry cashew cake

Raspberry and pistachio is a perfect combination of flavors, which can be used for raznoobraznyh dishes. I love raspberry ice cream with pistachios, and now decided to make raspberry cashew cake.

About the nuances of vegan cooking, raw food desserts I have written in detail in this post. Here I will describe the recipe.

Ingredients are given for a rectangular silicone mold (27х13см). Cake height was about 5 cm.

This amount of ingredients will fit into a round shape about 21-22cm, height will be the same – 5cm.

If your shape is more or less proportional increase/decrease the amount of ingredients.

1. Shell:

1 Cup (about 100g) dry roasted pistachios.

If you have pistachios in the shell, keep in mind that the weight of kernels of peanuts is 40% of the total weight. That is, to obtain 100g of pure cores, you will need approximately 250g of pistachio nuts in the shell.

3-5 dates.

A couple of pinches of sea salt. If you are using salted pistachios, in addition to some salt is not necessary.

2. Cashew layer:

1 Cup (a little more than 100g) raw cashews, soaked at least 2 hours (I soak overnight).

100 ml coconut milk. You can substitute coconut cream or mixture of cream with water.

2 tbsp Jerusalem artichoke syrup or any other sweetener/dried fruit, which is eaten.

0.5 tsp. of ground vanilla or the seeds of 1 pod.

Juice of 1 small lemon (3-4 tbsp).

3 tbsp (30 g) unrefined coconut oil. The oil you need to ensure that the cake kept its shape.

A couple of pinches of sea salt.

Optional 1 tbsp of lemon zest.

3. Raspberry layer:

300 g of raspberries. You can use both fresh and frozen. Frozen berries need to thaw and live with the resulting juices.

2 tbsp Jerusalem artichoke syrup or any other sweetener which is eaten.

2 tbsp of Chia seeds.

1 tbsp coconut oil.

4. Decoration:

A handful ground to a crumb of pistachio nuts and a few raspberries.

How to do:

1. Training.

Pistachios are clean (if they are in the shell), wash and dry in the oven at a temperature of 100-140C on convection mode to crisp.

If you use ready dried/roasted nuts, dry again not necessary.

Soak the cashews in advance at least 2 hours in clean water to potable water. Before cooking, drain the water and rinse the nuts.

2. Basis.

Grind in a blender all the ingredients for the bottom layer. Usually 2-3 bike, and enough. The mixture should be sticky and hold its shape. If it crumbles – add another date.

Grease the molds with coconut/olive oil or lay in the bottom of the form baking paper or cling film, place and tamp nutty mass.

3. Filling.

Mix in a blender all the ingredients for the cashew layer. Try it, add more sugar or lemon juice if necessary. Knock the nuts to the consistency of cream.

Put the nut cream on the base, flatten and put in the freezer.

All the ingredients for the raspberry layer punch in a blender until smooth and place in a form, when the nut layer has hardened a bit. It’s about 20-30 minutes of freezing.

4. Decoration. A handful of pistachios crush up the crumbs and sprinkle over raspberry layer, then remove the dessert for 3-4 hours (or overnight) in the freezer until hardens.

5. Feed.

To get dessert you need 30-40 minutes before serving. After the end of that time slice, and there are even later. Take the time dessert needs to be cold, but not frozen, so reveal all the flavors. Can decorate it further, such as raspberries.

Important. The knife I recommend to hold it under hot water, wipe and then cut the cake. And I really love 1 time to cut the finished cake, and then just to get it out of the freezer and serving pieces. Very convenient.

I wish gastronomical pleasure!

Poppy seed milk

If you like poppy, that milk of the poppy will love it even more! In pure form it is for me too fragrant, but nand him are totally bomber cereals, ice cream, etc., and of meal you can make at least bomber poppy seed fillings for Swiss rolls (recipe here).

Make it as simple as nutty, but there are nuances. The proportions are all the same 1 to 4, and the technology is a little different.

Ingredients. Mac – 0.5 cups (about 70g.),

Water – 2 cups (500ml.),

2-3 dates,

A pinch of salt,

Vanilla, cinnamon, cardamom and other spices to taste. I really like the poppy seeds combined with cinnamon.

How to do it.

1. The poppy seeds to soak for at least 2-3 hours but preferably overnight. Water gently to drain to the domes get away with it in the sink.

2. In a blender put the poppy seeds, dates, salt, and pour water to cover the contents. Punching a couple of minutes. This is done in order to maximize the crush of the grain. If you pour the water all at once, the crushing process of the Mac will increase significantly.

3. Add a little more water and whisk until the mixture becomes white. Add all the water and knock the milk to the consistency of milk. I whip milk of the poppy for a long time, about 8 minutes. Try it, add dates and spices if necessary.

4. Milk strain. I have this kind of milk is filtered a couple of times to get it exactly without black inclusions. Cake not throws! It is possible to make the poppy filling, as I wrote above, and in General to use in any recipe with poppy seeds (sauce, cheesecake, smoothies).

Important 1. Store vegetable milk, homemade microbiologists do not recommend, because it is not subjected to heat treatment and can potentially contain pathogenic microflora, which quickly grows over time. That is, there is as lucky. I keep vegetable milk up to 3 days in a sealed container in the fridge, and while I was lucky.

Important 2. This kind of milk is stratified, so before use I recommend to give him a good shake.

Cashew cake (vegan «cheesecake») with berries

About raw food vegan sweets I used to think about how and nut milk – it is very difficult and dreary, but in fact this cake is much easier to make than traditional cheesecake.

Cakes are best done in small forms (I have all 17 cm) for several reasons:

Because it is more convenient to cut the dessert, still from the freezer.

And the portions are small, just what you need, because hazelnut cake with dried fruit is a nutritious treat.

I will tell you a good formula for Kaka, and what are the ingredients in it are replaceable. So for this recipe you can prepare a great variety of delicious cakes for your taste.

The ingredients given for the shape (17 cm). If your shape is more or less proportional increase/decrease the amount of ingredients.

1. Shell:

1 Cup (a little less than 100g) dry roasted nuts (I roasted walnut). You can replace the hazelnuts, almonds, pecans, cashews or mixed nuts. In principle you can use any which you like.

3 Fig. You can substitute dried figs or other dried fruit, which will connect the walnut crumbs and not let it crumble.

A couple of pinches of sea salt. Salt perfectly accentuates the sweetness of the cake, it is no substitute in this case.

2. Filling:

1 Cup (a little more than 100g) raw cashews, soaked at least 2 hours (I soak overnight).

100 ml coconut milk. You can substitute coconut cream or mixture of cream with water.

2 tbsp Jerusalem artichoke syrup or any other sweetener/dried fruit, which is eaten.

0.5 tsp. of ground vanilla or the seeds of 1 pod.

Juice of 1 small lemon (3-4 tbsp).

1/2 Cup blueberries or any other berries. You can use both fresh and frozen. Frozen berries need to thaw and drain excess juice.

3 tbsp (30 g) unrefined coconut oil. The oil you need to ensure that the cake kept its shape.

A couple of pinches of sea salt.

Optional 1 tbsp of lemon zest.

Decoration:

Everything that you like: berries, chocolate/vanilla sauce, nuts, etc.

How to do:

1. Training.

Nuts for the base wash and dry in the oven at a temperature of 100-140C on convection mode to crisp. I’m always at home to have been ready roasted nuts of different varieties, I use them for different dishes.

If you use ready dried/roasted nuts, dry again not necessary.

Soak the cashews in advance for clean water drinking. Before cooking, drain the water and rinse the nuts.

2. Basis.

Grind in a blender all the ingredients for the bottom layer. Usually 2-3 bike, and enough. The mixture should be sticky and hold its shape. If it crumbles – add another date.

Grease the molds with coconut/olive oil or lay in the bottom of the form baking paper or cling film, then place and tamp nutty mass.

3. Filling.

Mix in a blender all the ingredients for the second layer, in addition to berries. Try it, add more sugar or lemon juice if necessary. Knock the nuts to the consistency of cream.

2/3 of nut mass aside from blender in a bowl, to the remainder add the berries and run until smooth. Try again, add more sugar or lemon juice if necessary.

Put the berry layer to the substrate, flatten and put in the freezer. After 20-30 minutes, put on top of the remaining hazelnut cream.

Generally can alternate nut and berry cream in any order, or do something like the “Zebra”. Or even make just one pecan layer without the use of berries.

Decorate the dessert you want and put for 3-4 hours (or overnight) in the freezer until the cake is set.

4. Feed.

To get dessert you need 30-40 minutes before serving. After this time it should be cut, and there is also a little later. Take the time dessert needs to be cold, but not frozen, so he reveals all tastes.

Important. The knife I recommend to hold it under hot water, wipe and then cut the cake. And I really love 1 time to cut the finished cake and again put it in the freezer, and then just get pieces a La carte as needed, very handy!

Want an interesting experiment with fillings and gourmet pleasure!

How to make nut milk + nut pulp cookies recipe

I used to think that to make your own plant milk is very difficult, and possess these talents and sacred knowledge only for vegans.

And I thought, what do I need to buy a lot of nuts or seeds.

It turned out to be in 100500 times easier than to find in the store vegetable milk with normal composition.

For milk only needed nuts/seeds+water or peanut butter/Urbach+water, all other ingredients are optional. By the way, some look at the composition of the milk in the store, what it is that it long kept and had a presentation, was not stratified.

Getting down to business.

First, let’s talk about how to make milk from nuts, and in the end the post will write a basic recipe of milk from the finished peanut butter.

Vegetable milk made from raw nuts/seeds (almond, hazelnut, walnut, Brazil, pine, coconut, sesame, Chia, quinoa, flax, poppy, pumpkin seeds. Sunflower seeds etc) and grains (mostly rice and oatmeal).

I like nut milk, rather than milk from the grains, so the recipe will be on it.

Usually the following proportions: 1 Cup of nuts/seeds need 3-4 cups of water. How much water to use for cooking, so much milk and get.

1. You must first soak the nuts (I do it overnight).

2. In the morning the nuts are washed, optionally cleaned from the husk and mix in a blender with a small amount of water until all the nuts are not crushed, then add the remaining water and again everything a good whisk until homogenous.

I necessarily put in the milk, a pinch of sea salt, a tablespoon of Jerusalem artichoke syrup or 1-2 dates (natural, without glucose syrup and vegetable oil) and half a vanilla pod. A little sweetness and a pinch of salt is very cool sets off the flavor of nuts and vanilla appropriate to almost any kind of milk.

Also you can add cinnamon, nutmeg, cardamom, ginger and other spices that you like.

If you will make milk the first time, I recommend you first do the “base” and then a pinch to add to the blender with your favorite spices and taste.

You can also experiment with the mix of nuts and seeds that are not charismatic to draw milk from the same species of nuts.

3. Once you’ve brought the milk to perfection, it is necessary to strain through cheesecloth or a towel, carefully pressing out the cake. It is possible to make almond flour or add to baked goods.

I immediately after straining the milk make him an Apple-oatmeal cookies. Send the meal back into the blender, throw back 3 peeled apples, 1st.l. cinnamon, 3 tbsp of any Urbach, vanilla and punched, then add 150-200g of oatmeal, leave to swell cereals and baked cookies, as indicated in the recipe.

If you plan to make vegetable milk, you can buy a special bag for straining.

That’s all! The milk is ready! If you don’t count soaking, then do 5 minutes.

Now, the recipe of peanut butter/Urbach:

Paste then replace the nuts, I soak and do not need to wait. Milk can be done in a few minutes.

To 1 Cup of water, I put about 1-2 tbsp of the pasta, all the other ingredients in the same proportions. You can add pasta gradually to achieve the desired saturation of milk. Punch everything in the blender, taste, add spices or Urbach if necessary, again strikes and try. And when the taste you like, then you’re done!

Important. Store vegetable milk, homemade is not recommended as it is not subjected to heat treatment and can potentially contain pathogenic microflora, which quickly grows over time. That is the ideal to drink it immediately. I at your own risk keep vegetable milk a couple of days in a covered container in the refrigerator.

This milk is suitable for vegans and those who have lactose intolerance, allergic to cow’s milk.

And I drink different milk (animal and vegetable) because I love to experiment with flavors and add variety to the diet. Vegetable milk I like to cook cereal, make Chia pudding, smoothies, shakes, ice cream and hot chocolate.

My perfect cottage cheese pudding (no flour, no semolina, no starch)

I’ve been looking for a recipe for my perfect casserole for so long. To have a dense homogeneous consistency, but at the same time tender, without semolina/flour/thickeners, and here is the recipe.

Ingredients:

700-750 g. cottage cheese (5-9%), cottage cheese can be replaced with ricotta, it turns out fatter, but tastier.

200-250 gr. mascarpone/fat sour cream/ricotta/cream cheese,

4 chicken eggs,

Zest 2 small lemons or 1 large lemon,

Juice of 2 small lemons or 1 large lemon,

Seeds of 1 vanilla pod or 1 tsp. ground vanilla,

A pinch salts,

Sweetener to taste, then explain how I choose the amount (I use Jerusalem artichoke syrup dates or raisins).

Optionally any berries to your taste, 2-3 handfuls.

How to do:

1. Beat eggs with salt, vanilla and lemon zest. I do this with a blender.

2. in a separate bowl, stir cottage cheese, cheese / sour cream and lemon juice, begin to gradually add sweetener, and periodically try the curd mass. Bring it to the desired sweetness. The amount of sweetener will vary significantly depending on the acidity of the curd and the added cheese/sour cream. Sour cream and cream cheese further oxidizes the mass, and mascarpone and ricotta-on the contrary.

Important. If you have already calculated your ideal proportions of sweetener, then go straight to P.3

3. Add the curd mass to the eggs and punch until smooth. If the mass is budet thick then periodically turn off the blender and stir the mixture with a spoon, collecting it from the walls of the blender bowl.

Important. If you do not have a blender, then I recommend rubbing the cottage cheese through a sieve, otherwise there will be a not quite uniform consistency of the casserole.

4. bake for 50-60 minutes at 160C in a form greased with oil (I have coconut or ghee).

5. Cool (it is better to leave overnight), and in the morning there is. If you do not give the casserole enough time to cool and shrink, it will not be dense and will fall apart.

If you do the option with berries, then so: spread half of the curd mass, randomly throw a handful of berries, spread the rest of the mass and top again with a layer of berries. Do not overdo it with the filling, otherwise there will be a lot of moisture.

Sometimes I make a casserole with a base of homemade granola (recipe hereJust throw a layer of granola on the bottom of the mold, and then pour the curd mass.