Cauliflower Casserole with Smoked Ham quick recipe for delicious hearty lunch or dinner. I often thought how to cook this vegetable so as not to waste too much time? How many minutes of baking is good for cauliflower? What kind of sauce to pour it when cooking ...
Potato casserole with meat and mushrooms (my favorite August champignons) - not the fastest recipe to cook, but this dish is definitely worth a try: two layers of potatoes and a layer ground beef mixed with mushrooms, baked under sour cream filling- taste, ...
fish casserole from salmon with broccoli cabbage under cheese and egg filling - a cross between an omelette, fritata and jellied pie. I don’t really understand how they differ, so I’ll just call it a casserole with fish and vegetables. These vegetables, by the way, are from the available all year round, ...
Zucchini casserole in the oven is a quick, simple dish. Try to cook it if you have these vegetables, but you are already full fried zucchini. It is very tasty to bake them with eggs, sour cream and chicken - it turns out like a vegetable omelet. Nice creamy taste, lot...
Spinach omelet will come in handy on your menu if you have been fasting, and now you are ready to enjoy the most different dishes from eggs. By the way, this dish can also be prepared with other spring greens: young leaves of buttercups, nettles or dandelions. Spinach omelette is a green,...
Minced meat lasagne, the recipe of which you see below, is my first attempt to cook this dish. A few days ago, I asked my family what to cook for dinner, and received the answer: lasagna. It scared me a little - I've never cooked it before. So I spent some time...
An excellent, tasty and very budget dish is a pasta casserole with cheese and an egg. Cheese, eggs, butter, cream, pasta - these are my favorite products. In fact, I would serve macaroni and cheese daily. However, alas! I don't get enough exercise...
Curd rice casserole- a simple recipe for a delicious homemade dessert. If you have yesterday's boiled rice or thickened milk rice porrige, which no one wants to eat, but in freezer there are a few handfuls of frozen blueberries, it's just a sin not to cook ...
Casserole with meat, tomatoes and eggplant is an Iraqi dish. This characteristic of southern cuisine is a rich combination of vegetables and stewed beef. It is best (at least cheaper) to prepare it in August, when the market is full of cheap ripe vegetables. But in March, you can bake eggplant ...
Mushroom julienne, the recipe of which is given here, is a dish of Russian cuisine, despite French name. It rather points to the time of the origin of the recipe - the 19th century, when everything French was in fashion in Russia, including the names of dishes. Preparing julienne with mushrooms in the oven ...
Fried eggs with spinach, cooked in the oven - delicious, satisfying and quick breakfast for the whole family. In addition, the simple ingredients used in the recipe can be found in everyone's refrigerator. It's also a great way to "clean out the fridge" as you can add...
Pasta casserole in the oven is a quick and easy dish to prepare. It's perfect for bachelors and novice cooks who want to make something really tasty. I usually cook this pasta casserole with cheese, but if you fast, ...
Turkey fillet in the oven will be amazingly tasty if you just bake it with bell peppers. This dish mexican food- sharp and fragrant. It's called fajitas. Fajitas are prepared from both pork and chicken. In my opinion, this dish is very tasty...
The recipes of traditional Russian cuisine are quite simple and not varied. It is known that the products were baked in an oven, and such a process as frying was not used in Russia. And this is no coincidence, because baking is a way of preparing high-quality healthy meals. Traditionally, vegetables, meat and cereals were baked in the oven. Made from fruit baked apples, which were then rubbed through a sieve, “beaten with an oar” until white, honey was added. Then the mass was laid out on boards, dried in an oven at a low temperature and a natural marshmallow was obtained. Baked dishes are useful because the products do not lose their beneficial properties, as, for example, happens when cooking.
Rules for cooking food in the oven (oven)
- It is better to bake food in the oven without using oil. With intense heating above 220 degrees. the oil can turn into substances hazardous to health.
- To save beneficial features vegetables, it is better to bake them at a high temperature and with a little water.
- Instead of sauces for casseroles, it is best to use sour cream.
- It is important to choose the right dishes for baking in the oven.
How to choose the right utensils for baking?
To do this, it is worth remembering our ancestors, who baked food in clay pots and pans. Pottery production was originally invented for the manufacture of food utensils. In the Holy Scriptures, potters are mentioned several times. For example, the Apostle Paul addresses the Romans with the question: “Does not the potter have power over the clay, so that from the same mixture he can make one vessel for honorable use, and another for low use?” . Like a potter who makes completely different products from the same clay, God creates different people.
Interestingly, the pots were originally sculpted by hand. In Russia, the potter's wheel appeared only in the 9th century. Since there were no other utensils in Russian families, they took great care of the clay pots, monitored the appearance of cracks in them. And, if this happened, they did not throw it away, but braided it with birch bark and stored vegetables and milk.
Today on sale you can find a variety of clay pots and baking dishes. When preparing baked dishes in earthenware, it is worth remembering the following simple rules.
- Before using new pots, they must be kept in cold water about an hour.
- Pots can not be placed on an open fire and an electric stove.
- In the oven, earthenware is recommended to be placed in an unheated oven on the lower rack.
- Pottery should not be exposed to temperature changes, so do not put the hot pot on the table right away. Let it cool slightly in the oven or place a stand under it.
- If the pottery was stored in the cold, then you can not put it immediately in a preheated oven.
Cast iron is a very popular baking dish. Cast iron cookware is safe, lasts a long time and does not scratch. Thirty years ago, any housewife was sure to have a set of cast-iron frying pans and goose casseroles. Currently, the disadvantage of such dishes is a very high price. Therefore, if you have inherited cast iron cookware from your grandmother, do not throw it away. You can wash it with any means, even soda and metal brushes.
There is also a special steel or aluminum cookware that has a non-stick coating. Most often, this coating is Teflon and contains the dangerous perfluorooctanoic acid.
It has already been proven that this acid is capable of killing animals. The mere fact that parrots have died in houses where Teflon-coated pans were used makes one wonder about the advisability of buying such utensils. It has also been proven that such harmful substances released during cooking can concentrate and stay in the kitchen for several days, which significantly increases the risk of developing dangerous diseases.
The safety of silicone cookware is also now being questioned. Modern manufacturers of silicone utensils very often add unexplored substances to silicone, which, when heated thermally, can form very dangerous products.
Thus, when choosing cookware, you should give preference to cast iron, earthenware, heat-resistant glassware or iron pans without non-stick coating. Such dishes are safe and their lifespan is quite long.
Cooking simple and healthy casseroles in the oven
Lean casserole with potatoes and mushrooms
Ingredients:
- Medium potatoes 1kg
- Champignons or any other mushrooms 500 g
- Bulbs 2pcs
- Tomatoes 2pcs
- Greenery
- Olive oil
Cooking method:
- Boil potatoes in salted water.
- Make a smooth liquid puree from boiled potatoes.
- Cut the mushrooms into large cubes or circles and simmer for 5 minutes.
- Then twist the onion-mushroom mixture in a meat grinder.
- Submit to form mashed potatoes, then mushroom mixture with onions, tomatoes (cut into rings), greens, on top of another layer of mashed potatoes.
- Bake the casserole at 200 degrees for no more than 30 minutes in the oven.
pumpkin casserole
Since it contains vitamins, fiber for the benefit of the intestines, vitamin T to speed up metabolism. Pumpkin is a diabetic product. Scientists have found that in pumpkin the concentration of carotene, useful for vision, is five times higher than in carrots.
Since pumpkin is rich in potassium salts, doctors advise eating dishes from it for people suffering from cardiovascular diseases.
Recipe for a simple pumpkin casserole in the oven
Ingredients:
- Sour cream 200 g
- Cheese 100 g
- Pumpkin 250 g
- Tomato 2 pieces
- Breadcrumbs 50 g
- Salt and pepper to taste
Cooking method:
- Lubricate the baking dish with oil (or pour a little water on the bottom), put the pumpkin, chopped tomatoes on top, sprinkle the casserole with cheese and breadcrumbs.
- Bake in the oven at 200 degrees, covered with foil.
- 10 minutes before the readiness to open the foil.
Cottage cheese casserole
To prepare a healthy cottage cheese casserole, you need choose the right curd.
- There is a well-defined GOST R 52096-2003 for cottage cheese, which should be contained on the package. The manufacturer's address must also be given.
- curd, curd dessert or mass are not cottage cheese and contain, in addition to milk and sour-milk sourdough, vegetable fats, additives and dangerous thickeners.
- Always check the date of manufacture of the cottage cheese and keep the receipt so that you can make a claim to the store if the product turns out to be of poor quality.
- Cottage cheese must be stored only in refrigeration units.
- Bulk cottage cheese is stored in the refrigerator for only 72 hours.
- Cottage cheese in sealed packaging can be stored for up to 7 days, subject to storage conditions.
- Swollen packaging indicates a spoiled product.
- Real cottage cheese has a white color, sometimes with a hint of cream, a non-acidic taste and smell, and a soft, uniform texture.
- Grainy crumbly cottage cheese is also suitable for casseroles, you will need to add a little milk to it and mix.
Ingredients for Cottage Cheese Casserole for Oven Cooking:
- Curd 500 g
- Chicken egg 3 pcs.
- Sour cream 100 g
- handful of raisins
- Vanillin
- Baking powder (soda slaked with vinegar)
- Sugar 3 tbsp
Cooking method:
- Mix sour cream, cottage cheese and a tablespoon of sugar in a glass container.
- Introduce the yolks into the resulting mixture.
- Beat the whites with a whisk with sugar and add them to the curd mixture. This will make the casserole more airy.
- Combine curd mass with raisins, baking powder, vanilla and sugar. Mix well and pour the mixture into a cast iron or ceramic mold.
- Bake in the oven at 180 degrees for 40 minutes. If desired, the finished cooled casserole can be sprinkled powdered sugar.
Broccoli Casserole
is a very useful product.
How to cook the casserole:
- Boil the pasta until half cooked (you can use the leftover pasta from last night's dinner). It is advisable to use whole wheat pasta.
- Pour frozen broccoli with warm water.
- Break the egg into a ceramic bowl and mix with sour cream.
- Put the boiled pasta in the form, sprinkle them with dried herbs.
- Spread the broccoli florets, minced meat and onions evenly over the pasta layer.
- Grease the casserole sour cream sauce sprinkled with grated cheese
- Bake at 180-200 degrees for no more than 30 minutes in the oven.
Dinner Angel!
Cottage cheese casserole is useful and tasty dish for your child. The recipes proposed in this article will help feed your baby with a delicious and tender casserole, which is based on such a healthy product.
And adults will also like this dish - hardly anyone will refuse a piece of tender curd miracle. Impossible to resist!
Cottage cheese casserole is an economical and more dietary alternative to overseas cheesecake. The cooking method is not complicated. Just mix the ingredients, put the mass on a greased baking sheet and bake at a certain temperature for the specified time.
You can effectively supplement it with fruits and dried fruits, sprinkle cocoa or powdered sugar on top - in general, what is enough for your imagination. What could be tastier and healthier? Make a cottage cheese casserole, and you will not regret it.
Advice! Do not open the oven during the preparation of the cottage cheese casserole before the set time has elapsed - this may lead to a sharp drop in the total mass in the form
In general, cottage cheese pastries, and in particular, cottage cheese casserole, are no less tasty the next day after cooking. After all, it is a complete delicious dessert. Juicy, soft and sweet! It is very satisfying, but this does not affect your flawless figure.
You can arrange a real feast and serve a curd dessert with sour cream, berry jam or condensed milk. Who can resist such beauty?
Curd must be fresh and good quality especially if you are cooking for children. If the cottage cheese is dry, then you should add a couple of tablespoons of sour cream. Cottage cheese for casseroles is better to wipe through a sieve. If during the cooking process you use a blender or a food processor, then the cottage cheese can not be wiped.
Cottage cheese casserole in the oven like in kindergarten
This casserole has a very pleasant taste - tender and so fragrant, this recipe takes us back to a carefree childhood, where kindergarten we were treated to a wonderful casserole, so loved by all of us.
Bon appetit and good memories to you!
You will need:
- 1 kg cottage cheese
- 4 things. egg
- 3-4 st. l. semolina
- 6-8 art. l. Sahara
- butter for greasing the mold
Cooking method:
Add eggs to mashed cottage cheese
Pour the required amount of sugar according to the recipe.
Adding semolina
Definitely vanilla sugar for flavor
Mix with a mixer until smooth
The mass should turn out tender and beautiful.
Leave it in the bowl for 10-15 minutes - let the semolina swell
Gently level the mass in the form of a tablespoon or spatula.
We put the form in a preheated oven to 180 degrees for 45-50 minutes
Bon appetit!
Lush cottage cheese casserole with apples
Be sure to try this recipe for cottage cheese casserole with apples. Simple and appetizing! And how wonderful apples sound in cottage cheese, what a perfect flavor combination.
It is very important to cut the peeled apples into thin plastics, then they will have time to bake in curd mass. Surprise your loved ones with a wonderful cottage cheese casserole! Good luck to all cooks!
You will need:
- 600 g cottage cheese
- 2 pcs. apples (large)
- 3 pcs. chicken egg
- 4 tbsp. l. semolina
- 4 tbsp. l. granulated sugar
- 1 pack vanilla sugar
- 1 pc. table salt
- 1/2 tsp soda (no slide)
- 30 g butter for greasing the mold
Cooking method:
Cottage cheese is desirable to rub through a sieve
If the cottage cheese is homogeneous and not grainy, then you can simply crush it slightly with a crush
Add eggs to the cottage cheese, leaving one yolk separately to grease the surface of the casserole
Add vanilla sugar and mix everything well.
Add sugar, salt and soda to the curd mass
Pour semolina into the mixture, leaving a small amount in the cup for sprinkling the form
Set aside the bowl with the curd mass for 10-15 minutes - let the semolina swell
Then we clean the washed apples from the peel, cut them in half and remove the core
Peeled apples cut into thin small slices
After 15 minutes, mix the curd mass with apples
Grease the form generously with butter and sprinkle with semolina, put the mass on a baking sheet
Gently smooth it out with a spoon or spatula.
Beat the yolk with a fork and pour over the curd mass in the form
Smooth the yolk with a spoon, smearing it with the entire surface of the future curd casserole
This is how we ended up with the finished product
We put the form in a preheated oven to 180 degrees for 40-45 minutes until the crust is browned
Due to the yolk, the casserole turns out to be very beautiful and rosy, we check its readiness with a toothpick
Bon appetit!
Cottage cheese casserole in the oven with flour
Also a great option for cottage cheese casseroles on your table. The only difference is that a small amount of wheat flour is added according to the recipe.
This slightly changes the consistency of the curd mass, but the casserole turns out to be invariably tasty and fragrant. Take note of the recipe and arrange a healthy morning breakfast at home!
You will need:
- 500 g cottage cheese 9% fat
- 3 art. l. wheat flour
- 2 tbsp. l. granulated sugar
- 1 PC. egg
- 1 st. l. sour cream 15%
- 20 g butter
Cooking method:
- Carefully rub the cottage cheese through a fine sieve, and mix it with sour cream
- Add egg, sugar and flour to the cake, mix everything thoroughly until smooth.
- Grease a baking dish generously with butter
- Put the resulting mass into the form
- Bake for about 40 minutes in a preheated oven at 180 degrees for about 40 minutes
- Serve the casserole with jam, condensed milk or sour cream
Bon appetit!
Recipe for lush cottage cheese casserole with semolina
Delicate cottage cheese casserole with raisins will appeal to both adults and children. And not only for cottage cheese lovers
You will need:
- 500 g cottage cheese
- 1-3 pcs. egg
- 2 tbsp. l. semolina
- 3 art. l. granulated sugar
- 1 tsp vanilla sugar
- 5 st. l. sour cream 15-20% liquid
- 50 g raisins
- 1/3 tsp table salt
- 30 g butter for the mold
Cooking method:
Start by pouring raisins hot water and leave for 20-30 minutes
In a convenient cup, mix the semolina with 3 tablespoons of sour cream, and set the mixture aside - the semolina should swell
In the meantime, we wipe all the cottage cheese through a sieve into a deep bowl
Cottage cheese must be rubbed through a sieve for splendor ready meal. If this is not done, then you will not get the desired effect of juiciness and tenderness in a curd casserole!
Mix cottage cheese with semolina and sour cream
A mixer or immersion blender will help to achieve complete homogeneity of the mixture.
Drain the water from the raisins and dry well on all sides with a paper towel.
Add it to the curd
We spread the mass into it and gently level the surface with a spoon or spatula.
Before baking, grease the future casserole with the remaining sour cream, distributing it over the entire surface
We place the form with the curd mass for 40 minutes in a preheated oven to 180 degrees until golden brown
Bon appetit!
The most delicious cottage cheese casserole in the oven
Delicious and fragrant cottage cheese casserole with butter - what could be tastier? Such healthy breakfast for the whole family.
Serve it to the table with sour cream, honey or jam. It's very tasty and satisfying!
Try making a casserole this recipe, and you will get a fragrant beauty with raisins on the table. Raisins, by the way, can be replaced with dried apricots. Good luck and happy experimenting!
You will need:
- 500 g cottage cheese
- 1 PC. egg
- 2 tbsp. l. butter
- 2 tbsp. l. semolina
- 3 art. l. granulated sugar
- 100 g raisins
- 1/2 tsp table salt
- vanillin
Cooking method:
- Be sure to rub the cottage cheese through a fine sieve, and mix it with softened butter
- Separately beat eggs with sugar
- With a mixer, mix the cottage cheese, vanilla, eggs with sugar and semolina into a homogeneous mixture.
- Let the curd mixture stand for 10-15 minutes so that the semolina swells well
- At this time, prepare the form, grease it with butter, sprinkle on top breadcrumbs or semolina
- Put the mass into a mold, smooth its surface with a tablespoon, bake for 30-35 minutes in an oven preheated to 180 degrees
Bon appetit!
Video recipe. Lush cottage cheese casserole with milk
So, we bring to your attention - a casserole. Each housewife can tell in her own way how to cook a casserole in the oven, and each of these recipes is equally good. You can make a casserole with semolina or flour, mix the dough with fruits, nuts. But there are options for unsweetened casseroles, which are prepared with cheese, ham. You should definitely try each of these options to choose the most delicious and interesting for yourself.
1. Casserole with minced meat and buckwheat
casserole with buckwheat and minced meatIngredients:
700 g minced chicken
-2 large onions
-2 carrots
-250 g buckwheat
-2 apples
-120 g cheese
Step by step preparation:
In a mixture of vegetable and butter, I fried the onions until soft, cut into cubes and grated carrots on a coarse grater - cooled.
mixed with minced chicken, seasoned well, kneaded until smooth and laid out in a layer in a mold.
Boiled buckwheat, cooled, added peeled and grated apples on a coarse grater and semi-hard cheese grated on a coarse grater, mixed well and laid out the second layer in a mold, slightly crushing.
Baked in the oven at 200 degrees for 25 minutes, took it out, sprinkled with a little more grated cheese and returned to the oven for 5 minutes.
2. Potato casserole with minced meat
minced potato Ingredients:
5-6 potatoes
-500 grams of minced meat
-bulb
-3 eggs
-a little bit of cheese
- fresh greens.
Step by step preparation:
Wash potatoes, peel and boil until tender. Make a good puree by adding butter, a little milk and one raw egg to the potatoes.
Finely chop the onion, fry. Add minced meat to the onion and fry well, almost until cooked.
Pour 1/2 of the mashed potatoes into a baking dish and spread evenly.
Put minced meat on mashed potatoes. On top of the minced meat, the second part of mashed potatoes.
Beat 2 eggs (you can add a little cream) and pour over potatoes.
Sprinkle with grated cheese and herbs.
Bake for 20 minutes at 200 degrees.
3. Potato casserole with smoked ham
potato casserole with smoked ham Ingredients:
250-350 gr. smoked ham
-1 kg. potatoes
-20 gr. butter
-2-3 garlic cloves
-salt pepper
-400 ml. cream
-150-200 gr. grated cheese
Step by step preparation:
Cut the smoked ham into cubes, finely chop the garlic, cut the potatoes into thin slices (the thinner the better).
Grease a high-sided baking dish with butter and sprinkle with some garlic.
Mix potatoes with ham, salt, pepper, remaining garlic.
Fill the baking dish with the resulting “mass”, pour cream on top, sprinkle with cheese.
Bake at 200 C for about 45-55 minutes, turn off the oven and leave the casserole for another 5-10 minutes.
4. Casserole for those who, in our crazy life, often use semi-finished products and do not have much time to cook complex dishes
with vegetables… Ingredients:
Chopped meat
- a package of any vegetable freezing
- sour cream or mayonnaise
-cheese
- salt, spices
Step by step preparation:
Put the minced meat on the bottom of the form, pre-salt and pepper it.
On him all the freezing from the package.
Pour everything with sour cream or mayonnaise and top with grated cheese. 4. If you have time, you can fry the minced meat with onions, it's tastier.
Bake in the oven at t 200 ° C until the cheese is browned.
5. Delicate meat casserole with cream
... meat casserole ... Ingredients:
2 raw chicken eggs
-2 table. spoons of 10% cream
-2-3 table. spoons of bran (instead of bran, I took oatmeal flakes ground in a coffee grinder)
-salt, herbs and spices - to taste
Step by step preparation:
Salt the minced meat, add spices and herbs (optional). Separately, beat the eggs with cream (salt a little) and add the egg-milk mixture to the minced meat. Beat well with a fork or mixer until a uniform meat mass.
We spread in a well-greased melted butter and sprinkled with breadcrumbs form. Bake in the oven at a temperature of 200-250 degrees until cooked (about 20 minutes). I determine the degree of readiness by the aromatic meat smell.
Best of all, the casserole is combined with sauerkraut or any vegetable salads.
6. Neapolitan casserole
In fact, this casserole is a lazy lasagna that uses pasta instead of special sheets. And fewer layers. And everything else is included - even the notorious bechamel sauce and a slight hint of bolognese in minced meat 😉
The result is a very satisfying and tasty dish - the guests licked their fingers.
... Neapolitan casserole ... Ingredients:
500 g penne pasta (feathers)
-700 g minced meat
-1 large onion
-1 red Bell pepper
-2 tbsp tomato paste
-150 g hard cheese
- a small bunch of parsley
-400 ml milk
-2 tbsp butter
-2 tbsp flour
-salt and pepper to taste
Step by step preparation:
Finely chop the onion and fry for 3 minutes vegetable oil.
Add finely chopped sweet pepper and fry for another 2-3 minutes.
Next, add the minced meat, salt, pepper and fry for 10 minutes, stirring constantly. Continue to fry for another 3 minutes until the liquid has evaporated.
Add finely chopped parsley and tomato paste, stir and simmer for 4 minutes.
Boil the pasta, drain the water, then add 0.5 tbsp. olive oil and mix.
We're preparing the sauce. To do this, melt the butter in a saucepan, add the flour and stir until smooth. Gradually, stirring constantly, pour in the milk and bring the mixture to a boil.
We take it off the fire.
We collect the casserole. At the bottom of the form (I have 35 * 24 cm) put half of the pasta.
Put half of the bechamel and spread evenly. Next, put the minced meat, level it.
Cover with the remaining pasta. Spread the remaining sauce evenly on top.
Sprinkle with grated cheese and bake in an oven preheated to 200 degrees for 25 minutes.
7. Cottage cheese casserole, REALLY like in kindergarten!
Checked! Delicious and takes 5 minutes to cook.
... like in kindergarten ... Ingredients:
500 gr. cottage cheese;
-100 gr. Sahara;
-100 gr. decoys;
-50 gr. milk;
-50 gr. butter;
-2 eggs.
Step by step preparation:
Mix all ingredients. The oil should be soft. Leave for 40 minutes for semolina to swell. Bake in the oven 180-200 C until golden brown.
8. Potato casserole with meatballs
... casserole with meatballs ... Ingredients:
750 g potatoes
-750 g carrots
-1 onion,
-2 garlic cloves,
-600 g minced meat,
-1 table. mustard spoon,
- breadcrumbs-1 table. top spoon,
-1 tsp. a spoonful of lemon zest
-egg-1,
-salt,
- ground black pepper
-200 ml cream,
-100 ml of milk,
-1 egg yolk,
- grated nutmeg
-greenery
Step by step preparation:
Peel and wash potatoes and carrots.
Cut potatoes into slices, and carrots into cubes.
Arrange vegetables in a greased dish.
Heat oven to 200°.
Peel onion and garlic and finely chop.
Mix with meat, mustard, breadcrumbs, lemon zest, egg, salt and pepper.
From the minced meat, make small balls and put them in a mold on vegetables.
Whip cream with milk and egg yolk, season with salt, pepper and nutmeg.
Pour this mass over vegetables, cover with a lid or aluminum foil and bake in the oven for 50 minutes.
Wash the parsley, dry it and decorate the finished dish.
P.S. Lemon zest use to taste. I didn't really like the taste of meatballs with lemon. You can do it by adding other vegetables: red pepper, zucchini.
9. Delicate cottage cheese casserole without flour and semolina
This casserole is a real curd cloud! With a minimum of calories - maximum pleasure!))
... tender curd ... Ingredients:
Cottage cheese - 250 grams (take fat content to taste)
- milk or cream - 100-150 ml (depending on the humidity of the curd)
-2 eggs
- sugar - 2 tablespoons or to taste
- vanillin (or your other favorite spices)
- butter for greasing the mold
Step by step preparation:
Separate whites from yolks.
Whisk cottage cheese with milk, sugar, spices and yolks in a container with a submerged blender. Beat until all the grains "disappear". The mass is obtained as thick sour cream.
Separately, beat egg whites to peaks.
Gently fold the egg whites into the curd mixture.
Of course, you can not separate the proteins from the yolks, but beat everything together - it will also be tasty, but not so tender. With this option, the casserole turns out to be the most tender, just like a soufflé.
Put in a greased form and bake in an oven preheated to 160-170 degrees for about 35 minutes. Cool completely and cut into portions.
The casserole itself is delicious. But if you wish, you can make it with cinnamon, raisins and berries, oranges or bananas, pour fruit sauce, jam or honey.
And you can experiment more radically with additional ingredients. For example, add grated raw carrots and finely chopped dried apricots.
You can cook it in one large form, or you can try in small ones - like for muffins. Get mini casseroles))
10. Casserole of zucchini with cheese
... zucchini casserole with cheese ... Ingredients:
Zucchini 3 medium (800g pulp without peel and seeds)
- homemade cheese 200-250g (grain cottage cheese, drain the liquid)
- hard cheese 50g
-3 eggs
-2 garlic cloves
-1st.l. vegetable oil
Step by step preparation:
Coarsely grate the zucchini, mash, squeeze well (from excess liquid)
Mix grained cottage cheese with cheese, grated on a coarse grater, salt well (salt based on the whole casserole, since we do not salt the zucchini), add chopped garlic
Whisk the eggs and gently fold into the cheese mixture.
Grease a baking sheet with vegetable oil, put the zucchini and pour the egg-cheese mixture, mix a little.
Bake in the oven at 250 degrees for 30-40 minutes.
Bon appetit!
Kindergarten childhood was remembered by many of us with a wonderful cottage cheese casserole. How cooks conjure in kindergartens, what they put in the curd mass, what secret they own - this is a mystery covered in darkness. More than one hostess spent a lot of time trying to repeat kindergarten cooking masterpiece However, not everyone managed to accurately reproduce the same taste of childhood. Well, okay! Cottage cheese casserole is good because you can experiment with its taste as much as you like.
The cuisine of any nation has its own recipes for cottage cheese casseroles, but they all have one thing in common: in order for you to get a cottage cheese casserole, it doesn’t matter if it’s an American cheesecake or an Italian cassata, choose only a quality source product - cottage cheese. No " curd products"or" ready-made curd masses", only real fresh cottage cheese, crumbly and not too greasy, otherwise your casserole will float. All other ingredients must also be fresh.
There are no strict recipes for cottage cheese casseroles - all variations on the theme “cottage cheese + eggs + semolina / flour + filler (dried fruits, fruits, berries, etc.)”, as well as recipes for casseroles with the addition of pasta or noodles, rice or millet, pumpkin or vegetables (a variant of the savory casserole). To make the cottage cheese casserole tender, wipe the cottage cheese through a sieve, but in no case pass it through a meat grinder, the cottage cheese will be sticky and heavy. For a lush casserole, make the curd mass thinner (add sour cream, kefir or natural yogurt) and add a little soda or baking powder for the dough. For a low-calorie casserole, there are recipes without flour or without eggs, such a casserole, especially unsweetened, is the best suited for hearty breakfast. In general, the result depends only on your imagination, and our site only gives a few examples of what kind of cottage cheese casseroles you can invent.
Ingredients:
1 kg homemade cottage cheese,
½ stack semolina,
2-3 eggs
1 stack Sahara,
½ stack sour cream
½ stack milk,
1 stack raisins,
a pinch of salt,
vanillin - to taste.
Cooking:
Pour the semolina with milk and let stand for 30-50 minutes until it swells. Whisk eggs with sugar. Add semolina, beaten eggs, washed and scalded raisins and other ingredients to the curd rubbed through a sieve. Lubricate the baking dish with butter, sprinkle with semolina or breadcrumbs, lay out the dough and level it. Lubricate the top with sour cream mixed with raw yolk, and place in a preheated oven to 180 ° C for 50-60 minutes.
Ingredients:
500 g cottage cheese,
3 eggs,
5 tbsp semolina,
1 tbsp baking powder
1 sachet of vanilla
dried cranberries, dried cherries, raisins - to taste.
Cooking:
Separate the whites from the yolks and beat them with a pinch of salt until fluffy. Mix the rest of the ingredients, gently fold in the beaten egg whites and put the resulting mass into a greased form. Place in an oven preheated to 180-200°C for 40-45 minutes until the top of the casserole is browned.
Ingredients:
500 g cottage cheese,
200 g sour cream
400 g semolina,
300 g sugar
6 eggs
2 tsp baking powder
1 stack raisins.
Cooking:
Whisk eggs with sugar until fluffy. Rub the cottage cheese through a sieve and mix with sour cream. Combine cottage cheese with egg mass, add semolina mixed with baking powder, and washed and dried raisins. Mix well. Pour the resulting mass into a mold greased with butter and place the mold in an oven heated to 180-200 ° C for 40-45 minutes.
Ingredients:
600 g cottage cheese,
250 ml milk
100-150 g of sugar,
50 g starch,
2 eggs,
100 g of a mixture of nuts and candied fruits,
1 sachet of vanilla
a pinch of salt.
Cooking:
Separate the whites from the yolks. Mash the yolks with cottage cheese, add milk, sugar, vanillin and chopped candied fruits and nuts. Mix well. Whip the whites in a strong foam with salt, enter into curd dough and stir. Line a baking dish with parchment paper and grease it with butter. Pour the dough and put in the oven preheated to 180 ° C for about 1 hour.
Ingredients:
500 g cottage cheese,
1 stack kefir,
½ stack semolina,
4 eggs,
¾ stack. Sahara,
1 tsp baking powder
¼ tsp salt,
½ stack raisins, cinnamon or candied fruits,
vanillin.
Cooking:
Using a mixer, beat the eggs with sugar into a fluffy foam, add grated cottage cheese, kefir, semolina, salt, vanillin, baking powder and raisins. Pour the resulting dough into an oiled multicooker bowl and close the lid. Set the "Baking" mode for 45 minutes. After the signal about the end of work, leave the multicooker in the "Heating" mode for 10 minutes, then remove the casserole using the steamer basket.
Ingredients:
200 g low-fat cottage cheese,
100-150 g pumpkin,
1 egg
½ stack raisins,
sugar, cinnamon, vanillin - to taste.
Cooking:
Stir the cottage cheese with the egg, add the pumpkin cut into small cubes, raisins, spices and mix. Put in a ceramic pot and put to languish in the oven with medium heat for 1-1.5 hours.
Ingredients:
1 stack round rice,
450 g cottage cheese,
100 g sugar
2.5 stack. water,
3 eggs,
1 sachet of vanilla
150 g raisins,
1.5 stack. milk,
a pinch of salt.
Cooking:
Pour the washed rice with water, bring to a boil, reduce heat and cook under the lid until the liquid has completely evaporated for 30-35 minutes. Rice will be sticky. Meanwhile, beat eggs with sugar. Combine all ingredients, adding rice last. Pour into a greased mold and bake at 180°C for 40-45 minutes.
Ingredients:
500 g cottage cheese,
100 g butter,
200 g sugar
3 tbsp starch,
5-6 tbsp semolina,
1 egg
2-3 oranges.
Cooking:
Grind peeled and pitted oranges in a blender until smooth. Add 100 g sugar and 2 tbsp. starch and stir. Set aside for now and combine all other ingredients into a homogeneous mass in a separate bowl. It is better to wipe the cottage cheese through a sieve beforehand. Line a baking dish with baking paper, lay out the curd mass, level it and lay out the orange mass. Place the mold in the oven preheated to 180°C for 50 minutes, then turn off the oven and leave to cool for 15-20 minutes.
Ingredients:
500 g millet,
250 g cottage cheese,
1 liter of water
10 eggs
100 g sugar
500 ml milk
vanilla, salt, breadcrumbs.
Cooking:
Sort the millet, rinse well, scald with boiling water and drain the water. Pour into boiling water, boil for 10 minutes, then pour in boiling milk, salt and cook the porridge until tender. Cool down. Rub the cottage cheese through a sieve and combine with millet porridge. Beat the eggs with sugar in a lush foam and add along with vanilla to the porridge with cottage cheese. Grease a baking dish with butter and sprinkle with breadcrumbs. Put the resulting mass, level it, brush with a beaten egg mixed with sour cream, and bake until golden brown in an oven preheated to 180-200 ° C.
Cottage cheese dessert with coconut
Ingredients:
750 g cottage cheese,
150 g butter,
4 eggs,
½ stack semolina,
150 g sugar
1 sachet coconut flakes (not colored!),
1 sachet vanilla sugar,
½ stack poppy,
100 ml of milk.
Cooking:
Separate the whites from the yolks. Mix the yolks with cottage cheese, semolina, sugar, juice and vanilla sugar until smooth. Then add softened butter and mix well. Separately, beat the whites with a pinch of salt until a strong foam and gently fold into the curd mass. Divide the mass into two parts, add poppy to one, to the other - coconut flakes. In a form covered with baking paper, lay out the curd mass, alternating, with a tablespoon, in two layers. Place the mold in an oven preheated to 180 ° C for 1 hour, then turn off the oven and leave the casserole for another 15 minutes without opening the door.
Pasta casserole with cottage cheese
Ingredients:
150 g pasta
400 g cottage cheese,
2 tbsp oils,
4 eggs,
4 tbsp Sahara,
1 stack nuts,
raisins, lemon peel - to taste.
Cooking:
Boil macaroni in salted water and drain. Separate the yolks from the protein. Rub the yolks with cottage cheese, sugar, butter and lemon zest, combine with pasta, nuts and raisins. Whisk the whites with a pinch of salt into a strong foam and combine with the curd mass. Pour into a greased baking dish and bake in hot oven for 20-25 minutes.
Ingredients:
400 g cottage cheese,
2 eggs,
2 apples
3 tbsp butter,
1-3 tbsp Sahara,
½ tsp cinnamon,
breadcrumbs, powdered sugar.
Cooking:
Peel the apples, remove the core and cut into slices. Put the apples in the pan, add the butter, sugar and cinnamon and simmer for 5-6 minutes. Cool down. Rub the cottage cheese through a sieve, combine with apples and beaten eggs and mix until smooth. Put in the prepared form and place in the oven, heated to 180-200 ° C, for 15-20 minutes. Sprinkle with powdered sugar when serving.
Cottage cheese casserole with cauliflower
Ingredients:
400 g cauliflower,
200 g cottage cheese,
200 g cheese
4 eggs,
1-2 tbsp butter,
salt.
Cooking:
Separate the cauliflower into florets and chop. Grate the cheese on a coarse grater. Combine cottage cheese, cheese, cauliflower and eggs and mix until smooth. Put the resulting mixture into a greased form and bake for 20-25 minutes at a temperature of 180 ° C.
Cottage cheese and potato casserole
Ingredients:
1 kg potatoes
200 g onion
50 g vegetable oil,
1 tbsp breadcrumbs,
Filling:
500 g cottage cheese,
5 eggs
100 g parsley.
Cooking:
Boil the peeled potatoes until tender and rub through a sieve. Chop the onion and fry in vegetable oil until golden brown, add to the potatoes, salt and pepper to taste. Separate the whites from the yolks, beat the whites and mix with the potato mass. For the filling, chop the greens, rub the cottage cheese through a sieve, mix with parsley and yolks, salt to taste. Grease a baking sheet with oil and sprinkle with breadcrumbs. Put half of the potato mass on a baking sheet, on it - the filling of cottage cheese and herbs, then close the top with the remaining potato mass. Grease the top of the casserole with butter or sour cream and place in an oven heated to 180-200 ° C for 20-30 minutes.
Cottage cheese casserole with sun-dried tomatoes
Ingredients:
500 g low-fat cottage cheese,
3 eggs,
50 g hard cheese
5 tbsp semolina,
5-6 slices sun-dried tomatoes,
1-2 garlic cloves,
2-3 tbsp vegetable oil,
1 tsp baking powder
1 bunch of greens
flour, salt, black ground pepper- taste.
Cooking:
Wipe the cottage cheese through a sieve, chop the greens, cut the tomatoes into small cubes, chop the garlic very finely. Separate the whites from the yolks. Whisk egg whites to stiff peaks with a pinch of salt. Mash the yolks with cottage cheese, add semolina and baking powder and mix. Add vegetable oil, chopped herbs and garlic. Sprinkle the tomatoes with flour and mix so that the pieces of tomatoes are completely in the flour. Add to the curd mass, mix and gradually gently fold in the beaten egg whites. Salt and pepper to taste. Grease the form with oil and put the dough into it. Place in an oven heated to 180°C for 30-35 minutes. Then sprinkle grated cheese on top and bake for another 10 minutes.
Cottage cheese casserole with herbs
Ingredients:
500 g cottage cheese,
200 g hard cheese,
4 eggs,
1 bunch of green onions
2 cloves of garlic
½ tsp hot red ground pepper,
1 tsp ground paprika,
salt, herbs - to taste.
Cooking:
Rub the cottage cheese through a sieve, chop the greens, grate the cheese on a fine grater. Whip the egg whites into a fluffy foam. Combine all ingredients and mix well. Grease the molds with oil and sprinkle with breadcrumbs, lay out the curd mass and bake at a temperature of 200 ° C until golden brown.
Ingredients:
500 g potatoes
100-200 g of cottage cheese,
½ stack sour cream
1 onion
1 tbsp flour,
salt, pepper - to taste.
Cooking:
Peel potatoes, boil and mash. Combine it with cottage cheese rubbed through a sieve, finely chopped onion and other ingredients. Pour into a greased baking dish and place in the hot oven for 15-20 minutes.
Cottage cheese and mushroom casserole
Ingredients:
400 g cottage cheese,
200 g cheese
4 eggs,
5-6 tbsp sour cream
2 bulbs
500 g mushrooms (fresh or frozen)
salt, black ground pepper - to taste.
Cooking:
Mix cottage cheese, cheese, grated on a fine grater, eggs and sour cream until smooth. Cut the onion into cubes and fry together with the mushrooms in vegetable oil. Cool and add to curd mass. Pour into a baking dish and bake at 180°C for 45 minutes.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
