Creamy Cottage Cheese Bake with Buckwheat

1. 1 Buckwheat groatspack 800 g ≈ $5.00 50 g
2. 2 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 150 g
3. 3 Sugar 15 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Butterpack 180 g ≈ $1.58 10 g
6. 6 Raisinspack 200 g ≈ $2.40 20 g
7. 7 Jam 25 g

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

Method

1. Rinse the buckwheat¹, cover with water in a 1:2 ratio, and simmer covered for 15–20 minutes until tender. Cool completely. Preheat oven to 350°F (180°C).

2. Soak the raisins⁶ in boiling water for 5 minutes, then drain.

3. Mash the cottage² cheese with sugar and egg until smooth. Stir in the buckwheat¹ and raisins⁶.

4. Grease a baking dish, spread the mixture evenly inside.

5. Bake at 350°F (180°C) for 30 minutes until lightly golden.

6. Let cool slightly for 10 minutes, spread jam on top, and slice into portions.

In short

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