Lentils with cottage cheese

Name: Lentils with cottage cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 jar(s) (850 ml; draw-off weight: 540 g) Apricots; 1 piece(s) untreated lemon peel; 1 TEASPOON Cornstarch; 150 g frozen raspberries; 50 g Butter or margarine; 40 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 2 (200 g each) Mug of cottage cheese; 150 g Flour; 40 g Butter or margarine for baking; 7-10 Tbsp Icing sugar and cinnamon; 4 scoops of vanilla ice cream; 7-10 Tbsp Lemon balm

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 jar(s) (850 ml; draw-off weight: 540 g) Apricots
1 piece(s) untreated lemon peel
1 TEASPOON Cornstarch
150 g frozen raspberries
50 g Butter or margarine
40 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
2 (200 g each) Mug of cottage cheese
150 g Flour
40 g Butter or margarine for baking
7-10 Tbsp Icing sugar and cinnamon
4 scoops of vanilla ice cream
7-10 Tbsp Lemon balm

Directions

1
Drain the apricots and collect the juice. Cut the apricots into slices. Boil the apricots, juice and lemon peel. Mix starch and some cold water and add to the apricots. Simmer for about 5 minutes at low heat. Remove lemon peel.
2
For the lentils, beat the fat, sugar, lemon peel, salt and eggs until foamy. Stir in cottage cheese and flour. Form approx. 12 small lentils from the dough and fry in hot fat until golden brown. Dust with icing sugar and cinnamon. Arrange ice cream and compote on a plate. Decorate with lemon balm leaves if desired