Cottage Cheese Casserole - General Principles and Methods of Cooking
There are quite a few people who wrinkle their nose with the word “casserole”. And by the way, this is one of the most healthy and tasty dishes for breakfast or dinner. The secret of its excellent taste and delicate texture lies in the proper preparation. If it is baked according to all the rules, even irreconcilable opponents of cottage cheese, having tasted a piece, will ask for supplements. It should not resemble a wet sticky dough. Its texture should be fluffy, airy and baked. If you are not satisfied with the occurring grains of cottage cheese, all that’s necessary is to mix the dough with a mixer or a blender before baking. Casseroles are sweet - with apples, pumpkin, carrots, candied fruits, dried fruits or unsweetened - with greens, olives, potatoes, cauliflower. Most often it is served in the cooled form.
Cottage Cheese Casserole - Food Preparation
Before you add to the dough, cottage cheese is recommended to be thoroughly chopped - twist in a meat grinder or rub through a sieve, and beat the eggs into a strong foam mixer. This will not only make the mass more homogeneous, but also give lightness and fluffiness to the finished dish. If there are dried fruits or raisins in the recipe, they should be soaked. Then all the ingredients are mixed and laid out for baking in the form.
Recipe 1: Homemade cottage cheese casserole
Delicate, airy, tasty. It's all about her homemade casserole with raisins. For her, it is better to take home, country cottage cheese (which private traders sell in the markets) at least a kilogram, then it will turn out lush and beautiful. This casserole is just a feast for curd lovers. If there is no sour cream, other dairy products - kefir, yogurt, will be fine. You can add other fruits to raisins, such as diced bananas.
Ingredients: a kilogram of cottage cheese, semolina - 1/2 cup., Sugar - 2/3 stack., 3 eggs, sour cream and milk 1/2 cup., A handful of raisins, a pinch of vanilla sugar and salt, butter (to lubricate the form).
Method of preparation
Manku pour milk, soak the raisins with water.
Beat eggs with sugar - a whisk or a mixer. Add cottage cheese, raisins and all other ingredients. Prepare the form - grease and sprinkle with semolina or flour. Lay out the resulting mass, smooth the surface and smear with yolk, sour cream or yolk mixed with sour cream. When baking, this will give the finished product an appetizing type of crust. Heat the oven (180 ° C) and bake for about an hour. Casserole in the form of heat cut. You can serve, watering sour cream, jelly, jam.
Recipe 2: Pumpkin-Cheesecake Casserole
Bright, juicy, sunny orange casserole. Without decoys. You can cook pumpkin puree or cut the pumpkin into cubes and boil 10 minutes in milk. And so and so delicious. Only with mashed potatoes the consistency will be more uniform, and the color is brighter. It is better to use a pumpkin of sweet varieties, then you can do without sugar at all or reduce its quantity. Top with apple slices or smear with yolk. Cottage cheese is desirable to take low-fat and dry. If you use a fat curd, then you can exclude cream from the recipe.
Ingredients: low-fat cottage cheese - 0.5 kg, pumpkin puree - 1 cup (a piece of raw pumpkin), starch - 2 tablespoons, 2 eggs, cream (10%), - 100ml, sugar - 1 / 2 stak., Apple for decoration, spices (vanilla, cinnamon, cardamom, ginger).
Method of preparation
Cook pumpkin puree. Baked sliced pumpkin in the oven (in the sleeve, package for baking) for about half an hour (180C). Or boil in water. Grind or mix with a blender. The brighter the color of the pumpkin itself, the more beautiful and elegant the casserole will look.
Beat eggs with sugar, add pumpkin puree and other ingredients. Mix mass, put on a griddle or in another form. Apple cut into slices and put on a curd mass, sprinkled with sugar. Bake for about 40 minutes (180 ° C). Serve chilled.
Recipe 3: Cottage Cheese Casserole with Condensed Milk
Delicate texture, pleasant taste, ease of preparation and all the fun of the three ingredients. If the dough turns out to be watery in your opinion, you can add half a cup of flour. The recipe is not provided, but if desired, you can add fresh bananas, candied fruits or other dried fruits. Who does not like very sweet, reduce the amount of condensed milk.
Ingredients: cottage cheese - 0.5 kg, 3-4 eggs, condensed milk (with sugar) - 1 jar. Method of preparation
Beat eggs, add grated cottage cheese, mix, pour in condensed milk and bake (180-200C) - 40 minutes. You can do a little differently. Separate the squirrels, put them in the cold. Cottage cheese, yolks and condensed milk mix. Mix whites with a mixer into the foam, mix with the rest of the mass and put in the prepared form.
At the end of baking, check the casserole for readiness by piercing it with a toothpick. The dough should not stick, the stick should be dry.
Recipe 4: “Sissy” curd casserole
The casserole is so tender and airy that looks more like a pie. Preparing is very easy, and the result is chic, as if more than one hour of work has been invested. The dough can be prepared in the evening and baked for breakfast.
Ingredients: any cottage cheese - 0.5 kg, 1/2 stack, kefir or sour cream, 4 eggs, butter - half a pack (100g), semolina - 2/3 cup, granulated sugar - 1/2 stack ., soda 2/3 tsp, a pinch of salt and vanilla.
Method of preparation
Melt butter to a liquid state, add other components and mix well, first with a spoon, then with a mixer. Leave for at least half an hour to make the semolina swell. Pour the dough into the form (pre-lubricate) and place in a completely cold oven. Turn on the heat, set the temperature (180C) and bake for about 35 minutes. Eat as you please - with condensed milk, jam or just like that, with tea or coffee.
Recipe 5: Cottage Cheese Casserole on Toast
Unusual serving of seemingly ordinary dishes. The consistency of the casserole itself turns out to be airy, the dough is well baked, and at the bottom crunchy crust with a golden crust. The dough should turn out liquid, pouring. If it came out thick, add another egg.
Ingredients: slices of loaf, rolls or white bread, sweet curd with vanilla - 0.5 kg (you can mix ordinary curd with vanilla sugar and granulated sugar with a mixer), semolina - 3 tsp, butter - 50g to lubricate the bottom of the form.
Method of preparation
Mix eggs until smooth with semolina and curd mass. If desired, you can add chopped dried fruits or raisins.
At the bottom of the form, crumble butter or thickly grease. Top lay the whole slices of loaf. Formed holes also need to lay the bread, cutting them to the desired shape, ie, the bottom should be completely covered with a layer of bread. Pour dough on it and bake (160-180C) for 40 minutes. When baking, the casserole will rise strongly, but then, after cooling, will fall off. So do not worry that the dish failed, as it should be.
Recipe 6: Cottage cheese and rice casserole with orange
Elastic rice grains are in perfect harmony with soft and soft cottage cheese. The sweet taste of the casserole is complemented by the sourness of raisins and the piquancy of orange peels. Orange slices miraculously combine the creamy taste of butter with zest, giving the overall taste of the dish an exotic touch.
Ingredients: The top layer is a thin-skinned orange - 1-2 pcs., 1/3 stack. sugar, butter - 30 g. Dough: cottage cheese - 0.5 kg, rice - 150 g, granulated sugar and flour 1/2 cup., 3 eggs, 100 g of raisins.
Method of preparation
Boil rice until cooked and cool. Soak well washed raisins. Sugar with eggs, beat until strong foam, add cottage cheese with flour. Then put the rice with raisins, mix.
Orange scalded several times with boiling water to reduce bitterness. Rinse with water and cut into thin slices-semicircles or circles.
Melt the butter and pour to the bottom of the form. The optimal size is 25-28cm. Sprinkle with sugar and lay out the orange slices. They curd and rice mass. Smooth the surface and bake for about 45 minutes (200-220C).
Cool the casserole straight into the mold, then hold the knife along the side wall, separating the contents. Cover the form with a large plate or dish and turn it over. If the casserole does not fall out immediately, you can shake it slightly. Serve, cut into pieces.
Recipe 7: Mexican Casserole or Cottage Flan
Very tasty casserole. With a gentle and airy, like marshmallow, consistency. Cottage cheese is almost not felt. The unique and divine taste is given by the combination of such components as creamy caramel, food flavors (if desired - Amaretto liqueur or the essence “Tiramisso”) and of course vanilla with lemon zest. The cooking process is extremely simple. A single whimsy note can make caramel. But everything comes with experience. When cooking caramel, the main thing is to make sure that all the liquid does not evaporate. If it still happened - you need to add boiling milk or water again. The goal is not to get hard candy caramel, but a soft, sticky mass (like a soft toffee).
Ingredients: cottage cheese - 0.5 kg, condensed milk - 200g, 3 eggs, lemon juice - a tablespoon, starch - with a slide of 1 tea., Flavorings (essence or liqueur, lemon peel, vanilla). Caramel: butter - 30g, 1/3 stack. sugar, 5 tbsp. lie water or milk. Method of preparation
Beat eggs with a mixer in a strong foam. Add lemon juice, cottage cheese, flavors (if you use pieces of zest, they must be entered after beating the mass), condensed milk and starch. Beat again with a mixer. The mass should be absolutely homogeneous.
Cook the caramel. In an iron or fireproof dish, melt the butter. Lubricate the form. In the melted butter remaining in the saucepan pour sugar, put it on the fire. As soon as the mass slightly changes color (it begins to darken), raise the saucepan and hold it over the fire, without putting it on the burner. Pour in milk or water and also, holding over the fire, boil a little caramel mass to dissolve the sugar.
Sprinkle the form, the one that has been oiled, lightly with sugar, so that it sticks to the walls and bottom. When baking, the mass will rise dramatically, so high sides are necessary. Pour the caramel into the form, put the curd mass on top. Bake in a preheated oven for 40 minutes or an hour, depending on the size of the diameter of the casserole, at 170-190C.
Remove the form, hold the knife along the walls and cover with a large dish. It remains only to turn it over and serve the casserole.
Cottage Cheese Casserole - useful tips from experienced chefs
- To rid the curd of excess liquid, it must be shifted into a colander so that it is glass. Or put curd mass in gauze and squeeze.