Budinca de branza cu gris si stafide / Cheese, semolina & raisin casserole

Vrand sa nu mi se strice niste telemea si un cas de vaca, am improvizat o budinca de branza cu gris si stafide, putine stafide, pentru ca mi le-a mancat Ilinca :))))) E iesit foarte gustoasa, branza putin sarata in deserturi e the thing, si am savurat 2 cubulete cu niste cirese in sirop de la Lidl, yummmm! E si un desert kid sau chiar baby friendly (cu telemea desarata si fara miere sub 1 an ;)

Ingrediente:

• 450g branza (100g telemea + 350g cas proaspat)
• 4 oua
• 300g iaurt grecesc
• 2-3 lg miere (dupa gust)
• 40g gris*
• 60g stafide
• 1/4 lgt pudra de vanilie
• dulceata pentru servit

Batem putin ouale cu mierea, iaurtul (merge si cu smantana), vanilia. Dam pe razatoarea mare sau faramitam branza cu furculita, o adaugam peste oua.

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Adaugam si grisul si stafidele, amestecam putin si turnam compozitia intr-o tava micuta (18*26cm) unsa cu putin ulei sau unt.

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Coacem budinca aprox 40-50 de min la 170C, pana se rumeneste frumos si e ferma la atingere. Se portioneaza mai bine rece si e minunata cu niste dulceata si smantana :) Pofta mare la aceasta delicioasa budinca de branza cu gris si stafide!

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*Gluten-free: puteti folosi un gris fara gluten, gasiti aici sau din acesta low carb. Baby-friendly: folositi telemea desarata, omiteti mierea si dulceata.

ENGLISH VERSION

I didn’t want some cheese I had going bad, so I improvised a cheese, semolina and raisin casserole, with very few raisins, because Ilinca ate most of them :)))) It’s very tasty, the slightly salty cheese in a dessert is the things, I had 2 squares with some cherries in syrup, yummm! It’s also a kid or baby friendly dessert, if you skip the honey and preserve :)

Ingredients:

• 450g cheese (100g regular+ 350g fresh cheese)
• 4 eggs
• 300 g Greek yogurt
• 2-3 tbsp honey (to taste)
• 40 g semolina (or gluten free semolina)
• 60 g raisins
• 1/4 tsp vanilla powder
• preserve for serving

Beat the eggs, honey, yogurt (sour cream also works great), vanilla. Grate or crumble the cheese with a fork, add it over the egg mixture. Add the semolina and raisins, mix until incorporated and pour in a tiny pan (18*26cm) greased with a little oil or butter.

Bake the casserole for about 40-50 min at 170C, until lovely golden and just a little brown on the edges. Cut better when cooled and serve with preserve or fruit and sour cream :) Enjoy!