Composition / ingredients
Step-by-step cooking
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This is how my mother-in-law, and now me, cooks a manna-curd casserole. Take 1 kg of cottage cheese, add 5 eggs and 5 tablespoons of semolina, plus 1.5 cups of sugar and vanilla. Mix everything well. If you pass the cottage cheese through a meat grinder or beat it with a blender, then the dough for the casserole will turn out to be more homogeneous and tender. This is a ready-made dough for a classic casserole. But you can add chopped nuts with raisins to it according to your taste. I love manna-curd casserole with the addition of candied citrus fruits or dried apricots (dried apricots do not need to be soaked before adding). Grease the baking dish with butter and sprinkle with semolina. Put the dough into a mold and smooth it with a hand dipped in water. Feel free to put the mold in the oven for 45-50 minutes. Readiness can be determined with a dry match or a toothpick. You can serve the casserole hot or cold with sour cream, jam or honey
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit curd - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 kcal/100g
