Cottage cheese with semolina in the oven. Cottage cheese casserole with semolina and sour cream in the oven
Cottage cheese casserole is a very delicate dish. It is often served for breakfast and afternoon tea in kindergartens. At home, we are used to enjoying it with tea at any time of the day.
We will also consider the three most successful recipes that have one basis - cottage cheese with semolina. If desired, candied fruits or raisins are added to them. And you can bake this delicacy not only in the oven, but even in a frying pan.
If you are a lover of all kinds of casseroles, then I suggest cooking for dinner or. Their recipes have also been tested.
But before we start cooking, I will share tips on choosing products so that your dish will definitely succeed.
- Cottage cheese is better to take fatter, starting from 5% and above.
- If you couldn’t find a homemade or store-bought fatty product, then add two tablespoons of sour cream to the fat-free one.
- To make the mass fatter, you can add Adyghe cheese, the taste of the finished dish will be much more pleasant and creamy.
- It is very convenient that you can use a frozen product. Just take it out of the freezer and leave it to warm at room temperature. Excess moisture must be drained, and what is left will be absorbed by the semolina.
- The addition of starch helps the casserole not to "fall off" after baking.
- Due to the fact that cottage cheese contains a lot of oxygen, you need to grease the entire surface with sour cream before you send it to the oven. Such impregnation will not allow a dense crust to form. But it is she who does not allow hot air to escape from the inside. And as a result, the dough falls less when cooled.
- It is better to leave the dough with semolina to stand for at least 20 minutes so that the cereal swells.
- In all recipes, we do not use flour, but replace it with cereals.
- The dish will turn out tastier if the mass is of a homogeneous consistency without lumps and large grains.
- In a glass form, the curd casserole sticks, so use other options: silicone or iron.
- Do not open the oven, otherwise the heat will come out and the treat will settle.
- Add fruit pieces, poppy seeds, or other toppings for a variety of flavors.
- Add raisins for more sweetness. And the amount of sugar can be reduced.
- And I advise gourmets to sprinkle the dough with grated lemon zest. Get a sunny and very fragrant cake!
By the way, do you always pay attention to the shelf life of cereals? The fresher it is, the faster it will swell!
The classic way to cook air curd casseroles in the oven
The most delicious casserole is the one made according to GOST. After all, the technologists of the 50s measured out all the ingredients to the gram, so that you get a very delicate and balanced dish.
Most often, they do not leave this recipe, and if they suddenly want to try something new, they return to it again after many trials.
And now let's start cooking.
Ingredients:
- 600 gr. soft cottage cheese (3 packs)
- 50 gr. semolina (1/4 cup)
- 70 gr. sugar (3 tablespoons with a slide)
- 2.5 eggs
- 0.08 gr. vanillin (at the tip of a knife)
- 0.5 teaspoon salt
For greasing and sprinkling the form:
- 20 gr. melted butter (or butter)
- 20 gr. ground white bread crumbs
To lubricate the surface of the curd mass:
- 0.5 pcs. eggs (add half an egg to the dough)
- 1 tablespoon sour cream
Cottage cheese is better to grind through a sieve or blender. If you have store weight, then it is already completely ready and this stage can be omitted. Add eggs, sugar, vanilla and salt to it.
We introduce semolina, mix and remove to swell while we prepare the form.
The indicated amount of ingredients is enough for the volume of the form 18 * 18 or 20 * 20.
Lubricate it well with soft butter, do not forget about the edges and sprinkle with breadcrumbs. They can be replaced with flour.
We spread the mass on crackers and level the surface with a wet spoon.
Now you need to shake the egg with sour cream and soak the future casserole on top.
We will cook in a preheated oven for 30-40 minutes at 180-200 degrees.
It is best served warm or cold.
Lush delicacy of cottage cheese with semolina, as in kindergarten
It is sometimes difficult to feed your beloved little ones. Often preschoolers get used to kindergarten food, so they eat well what they give there. But they refuse to eat at home. In this case, prepare them a similar healthy afternoon snack.
Adults also remember this taste, carried through the years from the kindergarten, so they will appreciate your efforts.
Ingredients:
- 500 g cottage cheese
- 2 eggs
- 100 semolina
- 50 g butter
- 100 g sugar
- 50 ml milk
- 1/3 tsp salt
If the cottage cheese is very dry, then it is advisable to add two tablespoons of sour cream to it.
If yours is very large, grainy, then grind the mass through a sieve, mixer or blender.
Add 40 g of soft butter to the cottage cheese (you can do without it), eggs, sugar, salt and mix.
Then add milk and continue mixing until smooth.
Pour semolina at the very end. So that it swells well, the mass is left at room temperature for 40 minutes.
This is necessary so that the casserole is more tender and there are no grains.
Grease the form with butter and sprinkle with breadcrumbs.
We heat the oven to 180 degrees and send it to cook for 40-45 minutes.
Owners of a gas oven often get uneven baking. Therefore, ten minutes before the end of cooking, rearrange the form higher. To brown the top.
There are variations of this recipe, so I suggest watching a video that uses other proportions.
I really liked the decoration with fruits, which is shown in the video.
Nursing mothers are forced to constantly limit their diet. Sometimes it seems like there is nothing to eat. So this is the recipe you can and should eat. And also introduce as complementary foods to one-year-old babies.
Delicious recipe with raisins and sour cream
You can add various candied fruits and dried fruits to the casserole. Most often we mix cottage cheese with raisins. They complement each other, and by using dried grapes we can reduce the amount of sugar in our food. After all, the vast majority of connoisseurs of our work are children and we prepare this dish for them too.
Ingredients:
- cottage cheese - 500 g,
- sour cream - 5 tablespoons,
- semolina - 2 tablespoons,
- eggs - 1-3 pieces,
- sugar - 3 tablespoons,
- vanilla sugar - 1 teaspoon,
- raisins - 50 g,
- butter - 1 tablespoon (for greasing the mold),
- small pinch of salt
- 2 spoons of sour cream for impregnation,
- 1 tsp starch.
In a separate container, mix the semolina with sour cream so that it swells while we prepare the cottage cheese.
We wash the raisins and scald them with boiling water.
We drive in the eggs to the cottage cheese, pour the swollen mass. Add sugar, salt and vanilla to taste.
We introduce a spoonful of starch so that the finished casserole does not fall off.
We mix everything and prepare the form. Lubricate it with soft butter, sprinkle with breadcrumbs, semolina or flour.
Spread the whole mass evenly and brush with sour cream on top.
This is necessary so that a dense crust does not form. It does not allow air from the curd to come out and as a result the casserole falls off. With sour cream, the crust is very thin.
Serve the pie with yogurt, jam or jam. But we love the usual and not very sweet.
And I want to warn you that it is the cottage cheese that you need to buy, and not its mass, which is already mixed with butter. The quality of which you cannot check. For example, I recently found palm oil in one composition. And it leads to diseases of the vessels and the heart. And also banned for cooking in many countries.
I ask you to be careful and get better acquainted with some grandmother and her products in the usual market. After all, high-quality, natural home-made milk is often brought there.
Thank you for your attention and I will be happy to talk about this topic in the comments.
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Push class
Cottage cheese casserole is a proven way for many mothers to get a child to eat cottage cheese, because few of the little ones eat it in its pure form. I want to give you a couple of tips. It is very good if everything homemade is used in cooking.
Choose medium or high fat cottage cheese, then the casserole will not be dry. It can be wiped, tenderness is guaranteed. If you add a lot of eggs, the dish turns out rubbery, so you don't need to overdo it. As a rule, 2-3 eggs are needed for 500-750 g of cottage cheese.
Everything tastes delicious not only because of the ingredients, but also from the method of cooking. Beat eggs with sugar for a long time until a stable foam appears, lush and not liquid. In order for the cake not to fall off and retain its shape, you do not need flour, cook it with semolina. If you cook pastries from ready-made semolina porridge, the taste will be even more delicate.
The maximum temperature for the recipe is 200 degrees, and on average 175-180 degrees. This is the optimal temperature for even baking, the bottom layer does not burn, and the top does not remain liquid. If you want to add raisins to the dough, then you need to steam it, otherwise it will be dry. But be careful, if you pour it with hot water and leave it for a long time, it will become too soft and tasteless. It will be correct to pour boiling water over and drain the water, then it will swell, but at the same time it will retain both its shape and taste.
A very important secret! Place the dish in an unheated oven. The surface of the raw dough, upon contact with high temperature, will immediately become covered with a crust and burst upon further heating. Put the casserole in the oven a couple of minutes after turning it on, so the dish will heat up gradually and rise well.
Additional traditional ingredients can be added: raisins and other dried fruits, canned pineapples, apples, and on top it is often smeared with sour cream before baking. It is better to soak dried fruits in advance so that there are no surprises during cooking, and fresh fruits should be soaked in a pan in advance so that excess juice comes out of them. In order for the cottage cheese casserole to bake well, do not make it too high, the thinner it is, the better.
Recipe for casseroles with milk in the oven without semolina
It was first invented by French chefs by baking cottage cheese, sour cream, beaten eggs with sugar in the oven and it was prepared without semolina. They began to add grits to the dish a little later, so that it would take excess liquid from the curd and so that the pastries would not fall off and retain their shape.
- Eggs - 3 pcs.
- Sugar - 150 gr.
- Cottage cheese - 600 gr.
- Milk - 150 milliliters
- Starch - 50 gr.
- Vanilla sugar - 1 teaspoon
1. Separate the whites from the yolks and beat the whites with sugar until foamy
2. Similarly, beat the yolks with the remaining sugar
3. Mix cottage cheese with milk, vanilla sugar and starch
4. You can add any filling to the curd mass. For example: dried fruits, seeds or berries
5. Now add whipped whites and yolks. stir
6. We cover the baking dish with parchment, put the curd mass into it
7. Preparing a casserole in the oven for 1 hour. The temperature should be 180 degrees. Serve the casserole with jam or jam. Bon appetit!
A simple recipe for cottage cheese casserole with semolina in the oven
Ideal for a hearty breakfast or light dinner. In addition, it is suitable for baby or diet food. Its basis is cottage cheese, eggs, sour cream and a little semolina. All ingredients must be mixed thoroughly.
- Cottage cheese - 500 gr.
- Eggs - 2 pcs.
- Salt - 1 pinch
- Sour cream - 3 tablespoons
- Semolina - 2 tbsp.
- Sugar - 2 tbsp
- Vanilla sugar - 1 tbsp
- Raisins to taste
1. Mash the cottage cheese with a fork and add all the ingredients to it, except for the raisins. Mix well, you can make it with a blender
2. To make the semolina swell, and then bake the casserole better, leave the curd mass for 20 minutes. Preheat the oven to 180 degrees, grease the baking dish with vegetable oil (or butter). Transfer the mass into the mold and send it to the oven for 40-45 minutes
3. Turn off the oven and leave the casserole in the cooling oven for another 20 minutes. Then remove it from the mold. The casserole will be especially good when cooled. Sprinkle with powdered sugar before serving. Bon appetit!
Cottage cheese casserole in molds in the oven
It is better to pass the cottage cheese through a sieve, or mix with a blender. This is necessary in order for the dish to turn out tall and tender. Choose moderate or high fat cottage cheese, so the dish will be more appetizing. Do not use more eggs than in the recipe. An excess of eggs will make the dish rubbery and dense.
- Cottage cheese or curd mass - 250 gr.
- Semolina - 1 tbsp. l.
- Sugar - 1 tbsp. l.
- Egg - 1 pc.
- Vanillin - 1 pinch (optional)
1. Combine cottage cheese and egg until completely mixed. Very carefully with cottage cheese, because the key to tenderness is in it. Buy moist and not sour cottage cheese, you can even have curd mass that is not sweet, but in packs. If the cottage cheese is market, then be sure to rub it through a sieve or grater to grind the grains
2. Pour semolina and sugar and mix
3. The mass should be smooth and uniform. You can use a blender if you can't mix well by hand.
4. Spread the curd mass in molds, send it to the hot oven for 30 minutes. Baking temperature 180 degrees. Don't fill the forms all the way to the top.
The curd will rise a little during the baking process, so keep that in mind.
5. Cottage cheese casserole in molds is ready! Serve it with jam, jam or condensed milk. Bon appetit!
Excellent diet casserole without flour and semolina in a slow cooker
A recipe without semolina and flour can be classified as dietary, especially if you take low-fat cream or replace it with skim milk. To make the dish rise well, use a small and high baking dish, otherwise the casserole may turn into a pancake. Everything turns out very airy and resembles a soufflé in consistency. It is important not to overdo the baking, baking for more than half an hour in the oven will make the dish a bit dry.
- Cottage cheese granular - 500 grams
- Starch - 1 Art. the spoon
- Cream - 100 milliliters (any fat content)
- Sugar - 100 Grams
- Egg - 3 Pieces
- Vanilla sugar - 1 Piece (packing)
- Mint - 1 bunch (for decoration)
- Currant - 1 Art. spoon (for decoration)
- Powdered sugar - 1 Art. spoon (for decoration)
1. First you need to grind the cottage cheese as much as possible. To do this, use a blender or grater.
2. Add eggs, sugar, vanilla sugar, cream and starch to the chopped cottage cheese. Turn on the blender at full power for 3-4 minutes
3. Lubricate the multicooker mold with a piece of butter or refined oil. Pour the curd mass, place the mold in the slow cooker. Baking mode, time - 40-45 minutes
4. Cool the finished casserole in the form. She is very gentle, do not rush. Then carefully remove it from the mold. Prepare food for decoration. Arrange currants, leaves, sprinkle with powdered sugar.
Cottage cheese casserole in the oven with semolina without sour cream
If you do not add sour cream to the dough, then the calorie content of the dish is very small. It takes very little time to prepare this dish.
- Cottage cheese - 500 gr.
- Egg - 2 pcs.
- Sugar - 3 tablespoons
- Semolina - 5 tbsp.
- Baking powder - 1 teaspoon
- Butter - 30 gr.
- Salt - 1 pinch
1. Separate the proteins from the yolks, send the first to the refrigerator, and put the second in a bowl. Add sugar and beat until dissolved. Pour semolina and leave for 20 minutes, then mix the mass with grated cottage cheese
2. We take out the chilled proteins, add a pinch of salt and beat them until strong tops are formed
3. Gently combine the curd mass with whipped proteins, mix with a spatula from top to bottom. We cover the baking dish with parchment and spread the dough, put the chopped pieces of butter on top
4. Bake in an oven preheated to 180 degrees for about 45 minutes. Sprinkle the finished casserole with powdered sugar and decorate with berries.
Lush cottage cheese casserole with semolina in the microwave
Semolina porridge and cottage cheese retain their shape well and everything turns out especially gently. For baking, semolina porridge should be thick and slightly undercooked. After removing the cake from the microwave, it may seem slightly undercooked and soft, but after cooling it will return to normal.
- Sweet curd cheese or cottage cheese - 100 g.
- Chicken egg - 1 pc.
- Sugar - 1 tbsp topless
- Semolina - 1 tbsp. topless
- Vanillin, salt - a pinch
- Lemon juice - a few drops
- Frozen berries - currants and cranberries
1. The egg must be ground with sugar. Add salt, vanilla and lemon juice. Combine everything with cottage cheese and mix thoroughly until a homogeneous consistency. Add mango and mix.
You can throw everything in a blender at once
2. Transfer the curd mass (liquid) into a silicone mold. Send to the microwave for 2 minutes. Without removing it from the microwave, let it stand for another 2 minutes. And turn on the microwave again for 2 minutes. Serve with berries. Very fast, tasty and no need to bother for a long time. This is a great breakfast in 6 minutes. To do this, you need the most common microwave, but I did not change the power (as I usually warm up, I cooked).
Cottage cheese casserole in the microwave quickly and tasty
Take medium-fat cottage cheese, because the fat content of the cottage cheese affects the splendor of the cooked casserole (the higher the percentage of fat content, the denser the dish).
- Cottage cheese - 360 gr.
- Chicken egg - 2 pcs.
- Semolina - 2 tbsp
- Sugar - 2 s.l
- Vanillin - the tip of a knife
- Raisins - 50 g.
1. Throw everything into a handy bowl and stir
2. Knead everything
3. Transfer to a mold, silicone is better
4. Send for 5 minutes in the microwave. My power is 700 watts, see how much yours has, it may take more or less time. The finished pudding casserole should not be runny. The surface should be dense and not sticky. If you see that it is a little watery in the center, add another minute. Five in my stove is always enough for me. After the signal, if possible, leave in the form for at least five minutes, it will be denser
5. Turn it over onto a plate. You can pour sour cream, you can use condensed milk with cocoa, as in the main photo, and in this photo I have ordinary condensed milk. I make such a casserole very often, even unwilling children always eat with pleasure, especially if I do it in small silicone cupcake molds - there is enough dough for 3-4 molds.
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Cottage cheese casserole
Not everyone loves cottage cheese and semolina. And certainly homemade will not eat two packs of cottage cheese in the evening. Therefore, I propose to cook a delicious casserole from cottage cheese.
Therefore, I propose to cook a casserole with a combination of healthy products in the oven. Men and children love it.
- Half a kilo of cottage cheese
- 2 eggs
- Sour cream 2 tablespoons
- A little butter or vegetable oil, odorless. Volume - two tablespoons
- Sugar 4 - 6 tablespoons
- Vanillin
- Semolina 2 tablespoons without top. If you add more semolina, the casserole will be dryish.
- Soda ½ teaspoon
- Raisins or candied fruit, optional.
You can also add pieces of chocolate, marmalade, pear or banana. In short, anything.
Recipe
- It is advisable to grate the cottage cheese or punch it in a blender so that there are no lumps, but this is not necessary.
- Mix eggs with sugar, salt, vanilla.
- Gradually, rubbing, add cottage cheese, softened butter or vegetable oil, sour cream, semolina. The sequence doesn't really matter.
- The dough will be similar in consistency to rather liquid sour cream.
- In order for the semolina to swell, the dough must stand for 15-20 minutes.
- Then add soda. It is believed that sour-milk products quench soda, but I can still smell it. Therefore, I advise you to extinguish the soda with a small amount of lemon juice or vinegar.
- Add raisins or other surprise for home :-), mix lightly.
- Pour the dough into a greased form and send it to the oven.
- Lately I've been adding frozen blueberries directly to the batter and quickly into the oven until the blueberries are thawed.
- Bake in 20-30 minutes at medium temperature.
- Do not open the oven for the first 20 minutes.
- Readiness can be checked with a toothpick.
- To form an appetizing crust before baking, the top of the casserole can be greased with sour cream, but this is not necessary.
Wondering what to cook with cottage cheese? Try
3 simple recipes for cottage cheese casserole with semolina in the oven
How to surprise your family with a delicious dessert that also benefits the body? Bake for them cottage cheese casserole with semolina according to traditional recipes!
Cooking time - 40 minutes.
Calorie content - 217 Kcal.
The number of servings is 3 servings.
The complexity of preparation is medium.
Cottage cheese casserole with semolina has long been loved by both Russian housewives and catering professionals. Suffice it to recall the famous casserole that was given to us in kindergarten. Flour and starch are traditionally added to the casserole, but it is thanks to semolina that the dish turns out so lush and tender.
Many consider semolina to be a high-calorie product, but I must say that this is not so: semolina itself, in the absence of other additives, does not add excess calories to the dish.
If you use semi-fat cottage cheese for cooking casseroles, the calorie content of the dish will be 217 Kcal per 100 grams. If you are watching your weight, you can take fat-free cottage cheese for cooking, then we will get a dish with a calorie content of 140 Kcal per 100 grams, but you will not get enough vitamins A and D, which are found in fatty cottage cheese. But if your diet contains a sufficient amount of other foods containing vitamins and nutrients (vegetables, fruits, fish), feel free to use fat-free cottage cheese to make casseroles.
Choice of cottage cheese for casseroles
Since the taste and benefits of the dish depend on cottage cheese, its choice must be approached with all care.
Firstly, for making casseroles, it is better to take home-made cottage cheese, rich in lactic acid microorganisms that have a beneficial effect on our digestion. Such a product is made from natural milk and does not contain preservatives, so it has a short shelf life - only 3 days.
Secondly, you need to pay attention to the consistency of the cottage cheese. The presence of liquid in cottage cheese directly affects whether your casserole comes out heavy and sticky or light but crumbly. If you have already bought cottage cheese with a high liquid content, add 2 tbsp to it when preparing the casserole. flour. In too dry cottage cheese, you can add a little milk, kefir or sour cream.
Thirdly, opt for cottage cheese with medium fat content in order to preserve the taste and benefits of cottage cheese in the dish. Too fatty cottage cheese will make the dish more dense and heavy, depriving the casserole of airiness.
Fourth, always use only natural cottage cheese, and not a “curd product”. The latter, although much cheaper than its natural counterpart, does not have all the benefits of cottage cheese. In addition, the use of a curd product will adversely affect the taste and shape of the dish. 
Classic casserole recipe with sour cream
For this recipe, you need to take cottage cheese of medium fat content, homogeneous, without excess moisture. If you are watching the calorie content of meals, buy fat-free cottage cheese. In this case, the casserole may take on a sour taste, so add 2 tablespoons of sugar more than necessary.
Ingredients:
- semolina - 2 tablespoons;
- baking powder - 1 tbsp;
- granulated sugar - 3 tablespoons;
- cottage cheese - 0.5 kg;
- sour cream - 5 tablespoons;
- salt - at the end of the knife;
- chicken egg - 3 pcs.;
- vanilla - 1 tsp
Cooking method:
Add sour cream to semolina, mix and leave the mass for 30 minutes to swell the cereal. Beat the cottage cheese with a blender, then add it to the mass with semolina and sour cream. Add remaining ingredients and mix thoroughly. Place the curd mass in a baking dish sprinkled with semolina. Cooking time in the oven - 40 minutes at a temperature of 180 degrees.
Pour the finished casserole with jam, condensed milk or honey.
In many recipes for making cottage cheese casserole, semolina is replaced with starch, which makes the dish more tender.
Thanks to its taste and useful properties, cottage cheese casserole with semolina and sour cream is great for baby food. In addition, it is also useful for adults, since cottage cheese is very rich in calcium. However, adults, especially the elderly, should not get carried away with the use of cottage cheese, as this can cause autoimmune diseases, as well as joint problems. Therefore, to fill the daily requirement for calcium, an adult needs to consume other calcium-rich foods. 
Recipe for casserole with semolina
To prepare this tender casserole, take thick and slightly undercooked semolina. Cottage cheese must be brought with a blender to a homogeneous consistency or rubbed through a sieve. Eggs are added to the cottage cheese, and the mass is mixed for 2 minutes. If you stir too long, the finished casserole will quickly lose its splendor.
Ingredients:
- cottage cheese - 600 g;
- chicken egg - 2 pcs.;
- milk - 0.3 l;
- granulated sugar - 75 g;
- vanillin - 1 sachet;
- salt - to taste.
Cooking method:
Add salt, sugar and vanillin to semolina porridge boiled in milk. When the porridge has cooled, add cottage cheese and beaten eggs, then mix and put in a baking dish sprinkled with semolina. Put the mold in the oven for 35 minutes at 180 degrees.
If 5-7 minutes before the end of cooking, grease the top of the casserole with sour cream with sugar or honey, to which 2 tbsp. water, the casserole will turn out with a golden crust. The finished dish can be sprinkled with powdered sugar, cocoa or grated chocolate.
Also, when preparing a casserole, you can add any fresh fruits stewed in a pan for 2-3 minutes to the dough. Fruit will absorb excess liquid from the dough and give the casserole the right consistency. 
Recipe for cottage cheese pie with semolina
What distinguishes a cottage cheese pie from a casserole is that its shape does not change during the baking process. After removing the hot cake from the oven, let it cool, otherwise it will seem too soft and not completely cooked to you.
Ingredients:
- cottage cheese - 800 g;
- chicken egg - 7 pcs.;
- milk - 0.2 l;
- flour - 1 cup;
- semolina - 1 cup;
- butter - 200 g;
- cognac - 2 tablespoons;
- salt - 1 pinch;
- vanillin - 1 sachet;
- baking powder - 1 tsp;
- prunes, raisins - 2 handfuls each.
Cooking method:
Pour semolina with warmed milk and leave to swell. Pour prunes together with raisins first with hot water, leave for 15 minutes, then put them in cognac.
Mix all other ingredients, add cottage cheese and semolina to them. Knead the dough and add prunes and raisins to it. Grease a baking dish with oil and put the dough into it. Put the cake in the oven preheated to 180 degrees for 30 minutes.
When preparing a pie, pieces of fruit (apples, pears), as well as berries, rolled in starch, can also be added to the dough.
Allow the finished cake to cool, and only then pull it out of the mold. 
So, cottage cheese casserole is not only tasty, but also a healthy dish, since cottage cheese is very rich in calcium. A casserole can be both a nutritious start to the day and a great evening dessert. Replace useless sweets in your diet with cottage cheese casserole with semolina and get not only benefits for the body, but also pleasure!
Among cereals, semolina is not famous for its benefits, but compared to flour products, it wins. That is why caring hostesses prepare so many children's desserts, cakes and pies with semolina.
Classic semolina casserole
Ingredients:
1 cup semolina
1 glass of kefir
100 g butter
1 cup of sugar
1 pinch of vanilla
How to cook a classic semolina casserole:
- Before cooking the casserole, semolina can be washed and then poured over with kefir. If the cereal remains to swell from kefir for at least an hour, the casserole will turn out much more tender.
- While the cereal is soaking, you need to melt 100 g of butter in a water bath or in the microwave and beat it with a glass of sugar. You can also just mix it so that the sugar partially dissolves.
- This mixture is added to kefir with semolina, mix well, while pouring vanillin.
- In a separate bowl, beat 2 eggs, stirring constantly, carefully add them to the dough. The whole mixture should be uniform in consistency, without lumps and sufficiently liquid.
- Pour it into a baking dish or into a pan. Sprinkle the container along the edges with the same semolina, so that later the dessert is easier to separate from the walls.
- Bake the casserole for 30-40 minutes. Moreover, the mannik will turn out to be more airy if you place it in a preheated oven.
- Readiness is carefully checked with a toothpick. But you need to do this carefully: the semolina casserole turns out to be crumbly, and when checking it, it is easy to violate its integrity.
Cooking time - 1 hour.
Fixfeastflair
Ingredients (for 4 servings):
½ cup semolina
3 art. spoons of sugar
3 art. spoons of cranberries
2 egg whites
butter for greasing
How to cook Cranberry Semolina Casserole:
- Rinse and dry the cranberries thoroughly, then rub them through a sieve. Set aside the juice, and pour the cake with ½ cold boiled water, put on fire and bring to a boil, then reduce the fire to a minimum.
- Cook over low heat for 5 minutes, then strain the broth into a clean container and mix with cranberry juice.
- Pour semolina into the liquid and, with continuous stirring, bring to readiness, then set aside to cool.
- Beat egg whites until fluffy and add to the cooled "porridge". Mix and put in a baking dish, previously greased with butter.
- Put the mold in the oven, preheated to 180 ° C, for 15-20 minutes.
- Serve warm or chilled. If desired, you can decorate with powdered sugar.
- Cranberry semolina casserole is ready!
Milk semolina casserole
Ingredients:
100 g semolina
½ l milk
1 st. a spoonful of butter
1/3 cup raisins or other dried fruits of your choice
1 pinch of vanilla
5 g lemon zest
salt - to taste
How to cook semolina casserole with milk:
- Boil the milk, add salt and slowly, stirring constantly, pour semolina into the semolina simmering over low heat. Bring to a boil and let cool.
- Add melted butter with egg yolks, zest, raisins and vanillin to the cooled porridge, mix several times.
- Egg whites are added last, beaten beforehand into foam.
- Put the mass into a baking dish, greased with oil or lined with parchment, bake for 15-20 minutes.
- Milk semolina casserole is ready!
scandifoodie
Ingredients:
- 200 g semolina
- 500 ml milk
- 50 g butter
- 100 g sugar
- 4 eggs
- 500 g pear
- 1 pinch of cinnamon
- 1 teaspoon grated lemon zest
- salt - to taste
How to cook semolina casserole with pears and cinnamon:
- Boil the milk, add salt and slowly, stirring constantly, pour into the liquid semolina simmering over low heat, add butter and let cool, stirring occasionally.
- Separate egg yolks from whites and grind with sugar. Add cinnamon and mix with porridge.
- Peel the pears and finely chop.
- Beat the egg whites until fluffy and add to the cooled "porridge", leaving 2 tbsp. spoons for decoration.
- Preheat oven to 180°C.
- Grease a baking dish with butter. Put in layers in a form: semolina - pears with grated lemon zest - porridge, etc.
- Send the casserole to the oven for 20 minutes.
- Remove the casserole, cover with the remaining protein and sprinkle with a little sugar. Put the dish back in the oven for a few minutes to brown the egg white.
- Semolina casserole with pears and cinnamon is ready!