Cottage cheese is my all-the-time favorite food, like apples and nuts. Cottage cheese pie and vegetarian borscht are special dishes for me (borscht – Ukrainian beetroot soup). The culinary heritage so to say:) I’m sharing one of the dozens pie variations.
900 g cottage cheese
4 large eggs
½ cup milk
½ cup sugar
100 g cream of wheat (semolina)
pinch of salt
handful of raisins
handful of dried apricots
handful of dried kumquat
minced almonds and yogurt for serving
- Preheat the oven to 180°C/gas 4.
- In a bowl combine cottage cheese, eggs and milk. Make the mixture smooth using blender or food processor. Stir in sugar, semolina and salt until well combined. Set aside.
- Meanwhile rinse the dried fruits. Cut apricots and kumquats into pieces. Add the fruits to the cottage cheese mixture and stir it well.
- Prepare a spring form covering it with parchment paper. Pour the batter into the form and place it in the oven for about 40 minutes or until fragrant and golden. Serve with yogurt and chopped almonds, hot or chilled.