Carrot Bake

1. 1 Carrots≈ $1.50 per kg 30 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 25 ml
3. 3 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 50 g
4. 4 Semolinapack 700 g ≈ $2.20 50 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.5 pcs
6. 6 Sugar 25 g
7. 7 Butterpack 180 g ≈ $1.60 25 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 75 g
9. 9 Sunflower oil 7 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the carrots¹ finely

2. Pour in milk², add butter⁷ and sugar

3. Simmer over high heat for 5–6 minutes

4. Stir in flour, beaten eggs⁵, and cottage³ cheese

5. Mix until smooth

6. Transfer to a baking dish, brush with sour⁸ cream, and bake until done

In short

• In the planner this dish is cooked for two days: reheat on day two.