Sweet Millet and Cheese Casserole with Apples

Sweet Millet and Cheese Casserole with Apples

Country of Origin: Austria, Translated from German by Raffaela Bubner

This is my grandmother’s original recipe. She always cared deeply about cooking healthy and delicious meals for her loved ones. I do not know anybody else who knows so much about healthy food and balanced nutrition!

Total Time: 60 min (cooking time: 30 min, preparation time: 30 min)
Yield: 4-6 servings
Difficulty: Easy

2 cups millet
4 cups water
pinch of salt, 1 cinnamon stick, vanilla extract
½ cup of sugar or honey
3 eggs
1 cup of curd cheese, Russian farmer’s cheese, or fromage blanc
½ cup of heavy cream
juice and peel of ½ lemon (untreated)
3 apples (peeled and shredded)

1 Rinse the millet under hot water. Put the millet together with the water in a pot and let it boil up briefly before adding a pinch of salt and the cinnamon stick. Reduce the heat to a minimum and simmer the millet until it absorbed the water (ca. 15 – 20 minutes). Let cool down.

2 With a hand mixer, cream the yolks and the sugar or honey until it is light and fluffy (ca. 5 minutes). Add the curd cheese, the heavy cream, and the lemon juice and prepare a fluffy cream. Then add a hint of vanilla extract and the lemon peel.

3 Slowly stir in the cold millet and the shredded apples. Finally, carefully scoop and fold the beaten eggwhites in.

4 Grease a casserole dish or a deep baking tray with butter and fill in the millet preparation. Bake for approximately 30 minutes at a temperature of 350°F to 400°F.

5 Serving suggestion: warm or cold as a main dish or dessert with whipped cream and a cinnamon sugar topping.

Translated from German by Raffaela Bubner


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