Cottage cheese and pumpkin casserole

1 kg Pumpkin

500 g cottage cheese

150 g semolina

50 g butter

2 glass milk

0.5 glass water

4 eggs

? carrots

4 Art. l. sugar

lemon peel

salt

Milk bring to a boil, add salt, add sugar and semolina porridge boil, stirring constantly.

Clear pumpkin, cut it into pieces, fry with butter, combine with semolina, curd and add 3 eggs, previously beaten with water, add salt and mix well.

Baking tray grease, put weight align its surface, brush the remaining egg, bake for 20 minutes.

Cut out the casserole 3 parts: the base, the pipe and the middle part of the ship, the carrots cut into circles for windows.

Put the casserole so as to obtain a ship to make the anchor and the smoke of a lemon peel.

Before serving, cottage cheese and sour cream pumpkin casserole watered.