The delicate aroma of cardamom pairs beautifully with the tartness of dried cranberries.
- 500 g of cottage cheese
- 2 eggs
- 2 tsp. starch
- 2/3 cup sugar
- 3 tbsp semolina
- 100 ml of milk or sour cream
- 3 boxes of green cardamom
- a handful of dried cranberries
Open the cardamom pods, remove the seeds, and discard the green shells. Crush the seeds with a mortar and pestle or finely chop with a knife. Blend all the casserole ingredients (except cranberries) together with the cardamom until smooth (you can whisk by hand, but it will take longer).
Preheat the oven to 170°C. Pour the cheese mixture into a baking dish, scatter cranberries on top. Bake for 45–60 minutes until lightly golden. Allow to cool before serving.
Open the cardamom pods, remove the seeds, and discard the green shells. Crush the seeds with a mortar and pestle or finely chop with a knife. Blend all the casserole ingredients (except cranberries) together with the cardamom until smooth (you can whisk by hand, but it will take longer).
Preheat the oven to 170°C. Pour the cheese mixture into a baking dish, scatter cranberries on top. Bake for 45–60 minutes until lightly golden. Allow to cool before serving.
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