Cottage cheese casserole with semolina is a delicious and very useful dish of cottage cheese.
Cooked delicacy in the evening can be used for breakfast.
This will increase the time of morning sleep.
General principles of cooking curd casserole with semolina
Cottage cheese casserole with semolina can be cooked in the oven, a slow cooker and in a frying pan. For baking, it is better to choose a container with large sides so that the sauce does not leak out. Then the cottage cheese casserole with semolina will turn out juicy.
The dish will look more appetizing if the dough is smeared with egg or sprinkled with butter.
The main ingredients of the treat are: cottage cheese, flour, eggs, semolina. Additional products can be added at your discretion. For sweet dough choose dried apricots, raisins, pumpkin, carrots, nuts, dried fruits. Salted cottage cheese casserole with semolina will have a unique taste, if you put olives, cauliflower, garlic, peppers, greens and spices in the dough.
A large number of semolina, flour and eggs can give a tough texture to the dish. Juicy berries and fruits will add excess moisture.
The secret to the unique taste and delicate texture of cottage cheese treats lies in proper preparation. It is worth paying attention to the fact that the dough should not be wet and sticky. To curd no grains, the product should be mixed with a mixer. Eggs need to beat up the white foam. Then the dish will turn out lush and airy.
Cottage cheese casserole with semolina and apples
Ingredients
soda - 3 g
apples - 210 g
sugar - 165 g
cottage cheese - 920 g
eggs - 3 pcs.
semolina - 95 g
cream - 110 g
salt - 14 g
Cooking method
Manka pour into a deep container.
Pour the cream. Leave warm for 10 minutes to swell the mass.
Put the cottage cheese in a separate bowl.
Add yolks.
Add sugar.
Pour the soda. Mix.
Drive proteins into a clean container.
Sprinkle with salt. Beat up a lot.
Put in a bowl with cottage cheese.
Rinse the apples. Cut into pieces. Remove the cores. Cut into thick slices.
At the bottom of the pan put a piece of parchment.
Arrange apple slices.
Pour curd mixture.
Place the baking tray in the oven preheated to 180 degrees.
Bake for 40 minutes.
Apple-cottage cheese casserole with semolina ready for use.
Serve the dish with cocoa.
Pear-curd casserole with semolina and cinnamon
Ingredients
vegetable oil - 26 ml
margarine - 115 g
sugar - 355 g
baking powder - 6 g
semolina - 60 g
sour cream - 90 g
cottage cheese - 190 g
Cinnamon - 15 g
pears - 270 g
oatmeal - 380 g
quail eggs - 5 pcs.
Cooking method
Sift flour through a sieve.
Pour 160 grams of sugar.
Add baking powder.
Put margarine. Stir until crumbly.
Add semolina.
In a separate bowl lay out sour cream.
Beat the eggs.
Pour out the remaining sugar.
Beat mixture until smooth.
Pour cinnamon.
Wash pears in cool water. Rid of the core. To cut in cubes. Put in a mixture of eggs with sour cream. Mix.
Rub oil on the bottom and sides of the container. Lay out half of the crumbs.
On top of this layer pour a mixture of sour cream with eggs and fruit pieces.
Cover with crumbs.
Cook in an oven with a temperature of 160 degrees for about 45 minutes.
Salty cottage cheese casserole with semolina, tomatoes and olives
Ingredients
dried tomatoes - 330 g
hard cheddar cheese - 115 g
cottage cheese - 470 g
semolina - 48 g
egg whites - 2 pcs.
olives - 165 g
salt - 14 g
crushed black pepper - 3 g
a mixture of dried herbs (marjoram, basil, rosemary, thyme) - 10 g
Cooking method
Grind cheese on a grater with small holes.
Put the curd mass, semolina, pepper, salt into the bowl of a food processor.
Grind the mixture.
Add egg whites. Mix.
Pour some of the dried herbs.
Put the chopped hard cheese.
Stir the curd and cheese mass.
Put in a baking dish with parchment.
Smooth the surface.
Lay out a layer of tomatoes.
Distribute over the entire area of olives, pressing them into the surface.
Sprinkle with remnants of dried herbs.
Submit the form in an oven heated to 200 degrees for 30 minutes.
Take out the finished dish. To cool.
Salty cottage cheese casserole with semolina ready to serve on the festive table.
Home-made cottage cheese casserole with semolina and dried apricots
Ingredients
Raisin - 55 gr.
Curd of medium fat content - 480 gr.
Eggs - 2 pcs.
Dried apricots - 130 gr.
Salt - 3 gr.
Semolina - 45 gr.
Soda - 4 gr.
Cooking method
Separate the yolks and whites.
Mix the curd with yolks.
Pour semolina. Stir the mixture by hand.
Squirrels put in a separate bowl. Beat using a blender.
Add salt.
In a mixture of yolks with cottage cheese put the washed and steamed raisins.
Dried apricots cut into pieces. Put in a bowl with curd. Stir with a spatula.
Add whipped protein mass.
Knead the curd dough to a homogeneous consistency.
Cover the bottom of the mold with baking paper.
Put the curd dough there.
Place in preheated to 200 degrees oven for 25 minutes.
Ready cottage cheese casserole with semolina and pieces of dried apricots will look more appetizing if you decorate it with mint leaves and berries.
Cottage cheese casserole with semolina, mushrooms and onions
Ingredients
cottage cheese - 350 g
mushrooms - 255 g
onion - 60 g
boiled chicken meat - 220 g
milk - 90 ml
egg - 3 pcs.
semolina - 85 g
sour cream - 55 g
salt - 9 g
parsley - 80 g
Cooking method
Put the curd mass into the container.
Pour out the milk.
Pour out the semolina.
Add sour cream. Mix.
Leave the semolina to infuse and swell.
Onions cleaned from the top layer. Cut into strips.
Wash mushrooms in cool water. Cut into medium pieces.
Sauté the onions and mushrooms over low heat until cooked.
Grind the chicken into small slices.
Put on a griddle with a mixture of onions and mushrooms.
Cook, stirring, about 7 minutes. Cool the mass.
Mix with cottage cheese.
Sprinkle with salt.
Drive the egg yolks and squirrels into a separate bowl. Whisk.
Put in a mixture of meat and cottage cheese. Mix.
To bake a form for baking in an oven with sunflower oil. At the bottom pour the crackers.
Place the prepared mass there, lining the bottom. Flatten.
Send to the oven, preheated to 170 degrees for 35 minutes.
When the crust reddens, remove the cottage cheese casserole with the semolina of their oven.
Cut casserole into portions.
Serve with parsley and sour cream.
Soft cottage cheese casserole of zucchini with semolina
Ingredients
zucchini with tender skin - 360 g
cottage cheese - 425 g
hard cheese - 90 g
egg - 1 pc.
semolina - 48 g
garlic cloves - 6 g
dill - 70 g
flour - 75 g
spices and salt to taste
greens - 60 g
Cooking method
Zucchini rinse with water. Cut off the thick skin. Remove seeds. Grate the pulp.
Put crushed zucchini in a bowl. Sprinkle with salt.
Peel the chives. Skip through the garlic. Add to the vegetable mass.
Put chopped greens.
Pour 20 g flour and semolina. Stir the mixture.
Separately grind through a sieve curd.
Beat the eggs.
Salt Sprinkle with pepper.
Hard chop grated cheese. Pour into the curd mixture.
Add leftover flour.
Put baking paper on baking sheet.
Put the zucchini.
Pour in curd cheese.
Send to a heated oven.
Bake 45 minutes in the oven with a temperature of 190 degrees.
Fragrant cottage cheese casserole with semolina is ready for use.
Serve the dish with tea.
Cottage cheese casserole with decoy, dried fruit and milk in a slow cooker
Ingredients
390 g medium fat cottage cheese
2 chicken eggs
45 g sugar
16 g vanilla
55 g of semolina
80 g of dried fruit
180 g of milk
Cooking method
Drive squirrels into a deep bowl.
Soak the dunk in warm water. Set aside.
Grind the yolks with vanilla in a separate container.
Cottage cheese put in the pan.
Pour out the milk. Mix.
Pour the sugar.
Put on low heat. Bring the mixture to the consistency of thick sour cream. Remove from heat. Beat with a whisk to get rid of the lumps.
Beat the whites until a thick foam.
Add the yolks to the curd.
Put the swollen semolina there. Mix gently.
Add protein mass.
Chop the dried fruits into small pieces so that they are felt in the dough.
Grease the crock pot with vegetable oil.
Transfer there mass ready for baking.
Align its top layer.
Set the "Baking" mode for 55 minutes.
After the time has passed, open the multicooker cover.
Turn the casserole over to the browned side. Put on a dish.
Serve cottage cheese casserole with semolina with milk or yogurt.
Cottage cheese casserole with semolina and cherries
Ingredients
flour - 64 g
semolina - 35 g
pitted cherries - 155 g
vanilla - 10 g
Cinnamon - 2 g
sugar - 175 g
butter - 36 g
cottage cheese - 850 g
Cooking method
Put the cottage cheese in the dishes.
Sprinkle flour.
Add sugar and vanilla.
Pour the semolina. Mix the ingredients with a mixer.
Grease a baking sheet with butter.
Put there half of the curd mass.
Distribute the necessary portion of cherries.
Posting the remaining curd.
Garnish with a layer of cherries.
Place the pan in a hot oven.
Bake the casserole at 170 degrees for 60 minutes.
Cottage cheese casserole with semolina and cherries will be perfectly combined with hot green tea.
Cottage cheese casserole with semolina in chocolate glaze
Ingredients
cottage cheese - 550 g
eggs - 4 pcs.
granulated sugar - 165 g
semolina - 22 g
vanilla sugar - 12 g
lemon zest - 26 g
raisins - 110 g
turmeric - 4 g
dark chocolate - 80 g
cream - 105 ml
Cooking method
Knead curd mass.
Add sugar.
Add semolina.
Put vanilla sugar. Mix.
Beat the eggs.
Put raisins, turmeric.
Sprinkle a mixture of lemon zest. To stir thoroughly.
Leave on for 25 minutes so that the semolina has time to swell.
Oven included in the mode of 150 degrees.
Lubricate the rectangular shape with oil. Sprinkle the bottom with flour.
Put the dough in there.
Cook for about 48 minutes.
Cottage cheese casserole with semolina is ready when its top layer is lightly browned.
Remove the dish from the oven. Allow to cool without removing from the mold.
Put pieces of chocolate in a bowl.
Pour greasy cream into it.
Put the vessel in a water bath.
Stir the mass.
When the mass becomes shiny and uniform, the glaze is ready for use.
Cut the casserole into square pieces.
Pour over icing.
Serve a treat for breakfast.
Curd casserole with semolina - tricks and useful tips
- For a casserole, you should choose fruits without brown spots and dots indicating the process of decay.
- Apples with a glossy surface is better not to use. They are covered with a wax film for better preservation. Such fruits before use must be carefully treated with soapy water.
- When choosing apples for casserole, you should pay attention to the fact that they almost smell fresh when fresh. A pronounced smell warns of the possible rotting of the pulp under the skin.
- To make the casserole texture more dense, you need to add more eggs.
- To make the cake soft, fruit can be grated.
- If salt is added to the whipped proteins, the curd mass will turn out to be magnificent.
- Milk in the recipe can be replaced with kefir, yogurt, sour cream.
- The cottage cheese casserole with semolina will have a crispy crust if you set the Top Heating mode for a quarter of an hour when baking in the oven.
- People who are on a diet can replace wheat flour with oatmeal.
- A large amount of alcohol in the dough weights curd mass. You can add no more than 2 tablespoons of the ingredient.
- If you use raisins as an additional product, you can not add sugar.
- To diversify the color scheme of casseroles, it is necessary to use not only black but also green olives.
- If unripe apples are used, the amount of sugar can be increased.
- Fresh rosemary and thyme will add spice to the dish.
