Juicy Baked Millet Porridge with Apples and Cottage Cheese

Pour the millet into a strainer and rinse it thoroughly under hot water until the water runs clear. This removes the bitterness.

Bring the milk to a boil in a pot with a pinch of salt. Add the rinsed millet, reduce the heat, and cook for 15 minutes until the millet softens and absorbs most of the milk (the mixture will be thick). Remove from heat and let cool until lukewarm.

While the millet is cooling, separate the eggs. In a large bowl, mix the egg yolks, cottage cheese, honey, cinnamon, grated lemon zest, and grated apples (don't squeeze the apples too much, as their juice adds juiciness).

Fold the cooked (lukewarm) millet into the cottage cheese and apple mixture. Mix well.

In another bowl, whisk the egg whites into a stiff foam. Gently and slowly fold the foam into the millet mixture using a spatula (the "fold in" method). Don't stir vigorously so you don't knock out the air – that's the secret to the fluffy texture.

Preheat the oven to 180 °C. Grease a baking dish with butter. Pour the mixture into the dish and smooth it out.

Bake for 35–40 minutes, until the top turns golden brown. Serve warm or cold (cold slices more neatly).