Buckwheat, Cottage Cheese, and Pineapple Bake

1. 1 Mixed berries (frozen)pack 300 g ≈ $3.50 35 g
2. 2 Sunflower oil 4 ml
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Honey 11 g
5. 5 Canned pineapplepack 565 g ≈ $2.50 65 g
6. 6 Buckwheat groatspack 800 g ≈ $5.00 70 g
7. 7 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 85 g

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

Method

1. Rinse the buckwheat⁶, cover with twice its volume of water, and simmer covered for 15 minutes until tender, then cool.

2. Mash the cottage⁷ cheese with a fork, add chopped pineapple (reserving one ring for garnish).

3. Mix in 2 tablespoons of pineapple juice from the can, honey, 1 egg, and the cooked buckwheat⁶.

4. Lightly grease ramekins with sunflower oil, then divide the mixture evenly among them.

5. Bake at 400°F (200°C) for 15 minutes until golden brown.

6. Thaw berries, top the bake with them, and add a pineapple ring.