Spicy Cottage Cheese Casserole with Pumpkin
Breakfasts • European
Description
Spicy cottage cheese casserole with pumpkin
Ingredients
- Pumpkin 15 oz
- Cottage cheese 15 oz
- Dried Apricots 10 pieces
- Chicken Egg 2 pieces
- Cinnamon to taste
- Cardamom to taste
- Nutmeg to taste
- Salt a pinch
- Sour Cream 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Place the prepared pumpkin (cut into small cubes, can be frozen) and dried apricots in a pot, and add enough water to completely cover the pumpkin. Cover and simmer on low heat until the pumpkin is tender. If the water evaporates and the pumpkin is still not soft, add a little more water.
Step 3
Whisk the eggs with a pinch of salt (you can add a couple of tablespoons of sugar if you prefer it sweeter).
Step 4
Pass the cottage cheese through a sieve and whip it a little with the sour cream, adding it to the eggs.
Step 5
Let the pumpkin cool, then add the spices and puree it in a blender (I love that word!). It's best to add enough spices so that you think, 'Isn't that a bit too much?' It will be just right.
Step 6
Mix the pumpkin puree with the egg and cottage cheese mixture.
Step 7
It's best to bake in individual molds for 30 minutes, or in a silicone loaf pan (it should only be removed once it's cooled, as it's very delicate) — for 45 minutes.
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