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 cottage cheese casserole with semolina
Cottage cheese casserole with semolina can be cooked in the oven, multi-cooker and in a pan. For baking, it is better to choose a container with large sides so that the sauce does not leak out. Then cottage cheese casserole with semolina get juicy.
The dish will look more appetizing, if the dough is smeared with egg or sprinkled with butter.
The main ingredients of the delicacy 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 consistency dish. Juicy berries and fruits add extra moisture.
The secret of 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 decoys 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
Method of preparation
Poured semolina into a deep container.
Pour the cream. Leave it warm for 10 minutes so that the mass is swollen.
Put the curd 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 pot with cottage cheese.
Rinse the apples. Cut into pieces. Remove the cores. Cut into thick slices.
Put a piece of parchment on the bottom of the pan. Arrange the slices of apples.
Pour curd mixture.
Place the pan in the oven heated to 180 degrees.
Bake 40 minutes.
Apple-cottage cheese casserole with semolina ready for use.
Serve the cocoa dish.
Pear and cottage cheese 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.
Method of preparation
Sift flour through a sieve.
Pour 160 g of sugar.
Add baking powder.
Put the margarine. Stir until crumbly crumb.
Add semolina.
In a separate bowl lay out sour cream.
Beat the eggs.
Pour out the remaining sugar.
Beat the mixture until smooth.
Pour the cinnamon.
Wash pears in cool water. Rid of the core. To cut in cubes. Put in a mixture of eggs with sour cream. Mix.
Oil rubbed on the bottom and sides of the tank. Lay out half the crumbs.
On top of this layer pour a mixture of sour cream with eggs and pieces of fruit.
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
chicken eggs proteins - 2 pcs.
olives - 165 g
salt - 14 g
crushed black pepper - 3 g
a mixture of dried herbs (marjoram, basil, rosemary, thyme) - 10 g
Method of preparation
Chop grated cheese with fine holes.
Put the curd mass, semolina, pepper, salt into the bowl of the food processor.
Grind the mixture.
Add egg whites. Mix.
Pour out a piece of dried herbs.
Put the chopped hard cheese.
Stir curd cheese.
Put in a baking dish with parchment.
Smooth the surface.
Lay out a layer of tomatoes.
Distribute over the entire area of the olive, pressing them into the surface.
Sprinkle with the remnants of dried herbs.
Send the form to an oven heated to 200 degrees for 30 minutes.
Remove the finished dish. Chill.
Salty cottage cheese casserole with semolina ready to serve on the festive table.
Homemade cottage cheese casserole with semolina and dried apricots
Ingredients
Raisin - 55 gr.
Curd of average fat content - 480 gr.
Eggs - 2 pcs.
Dried apricots - 130 gr.
Salt - 3 gr.
Semolina - 45 gr.
Soda - 4 gr.
Method of preparation
Separate the yolks and whites.
Mix the curd mass with the yolks.
Pour out semolina. Stir the mixture by hand.
Squirrels put in a separate bowl. Beat using a blender.
Add salt.
In a mixture of yolks and cottage cheese to put the washed and steamed raisins.
Dried apricots cut into pieces. Put in a container with curd mass. Stir with a spatula.
Add whipped protein mass.
Knead curd dough until smooth.
Cover the bottom of the form 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 Decoy, 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
Method of preparation
Put the curd mass into the container.
Pour out the milk.
Add the semolina.
Add sour cream. Mix.
Leave to semolina and swelled.
Onions cleaned from the top layer. Cut into strips.
Wash mushrooms in cool water. Cut into medium pieces.
Fry the onions and mushrooms on low heat until cooked.
Chop chicken fillet 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.
In a separate bowl to drive the yolks with whites. Whisk with a 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 there the prepared mass, lined the bottom. Flatten.
Send in the oven, preheated to 170 degrees for 35 minutes.
When the crust reddens, remove the curd casserole with the semolina of their oven.
Cut casserole into portions. Serve with parsley and sour cream.
Soft curd zucchini casserole with semolina
Ingredients
zucchini with delicate 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
Method of preparation
Zucchini rinse with water. Cut off the thick peel. Remove the seeds. Pulp grate.
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 grams of 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 cottage cheese mixture.
Add the remaining flour.
Put baking paper on baking sheet.
Put the zucchini.
Pour curd cheese mass.
Send to 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
Method of preparation
Proteins to drive 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 a low fire. Bring the mixture to the consistency of thick cream. Remove from heat. Beat with a whisk to get rid of the lumps.
Squirrels beat up to the state of thick foam.
Add yolks to cottage cheese.
Put there swollen semolina. Mix gently.
Add protein mass.
Chop the dried fruits into small pieces so that they are felt in the dough.
Grease the saucepan with vegetable oil.
Transfer there mass ready for baking.
Align its top layer.
Set Baking mode to 55 minutes.
After a time, open the multicooker lid.
Turn the casserole over to the browned side. Put on a platter. Serve cottage cheese casserole with semolina with milk or yogurt.
Cottage cheese casserole with decoys 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
Method of preparation
Put the cottage cheese in the dishes.
Pour out the flour.
Add sugar and vanilla.
Pour the semolina. Mix the ingredients with a mixer.
Pan grease with butter.
Place there a half of the curd mass.
Distribute the required portion of cherries.
Posting the remaining curd.
Decorate with a layer of cherries.
Place the baking tray 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.
sugar sand - 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
Method of preparation
Knead curd mass.
Add sugar.
Add semolina.
Put the vanilla sugar. Mix.
Beat the eggs.
Put the raisins, turmeric.
Sprinkle with 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.
Oil the rectangular shape. 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 chocolate in a bowl.
Pour greasy cream into it.
Put the vessel in the water bath.
Stir the mass.
When the mass becomes shiny and homogeneous, the glaze is ready for use.
Cut the casserole into square pieces.
Pour glaze.
Serve a treat for breakfast.
Cottage cheese casserole with semolina - tricks and tips
- For a casserole, choose fruits without brown spots and points indicating the rotting process.
- Apples with a glossy surface should not be used. 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 a casserole, it is worth paying attention to the fact that they do not smell fresh when fresh. The pronounced smell warns of possible rotting of the flesh under the peel.
- To make the casserole consistency more dense, you need to add more eggs.
- To make the cake soft, you can grate the fruit.
- If salt is added to whipped whites, the curd mass will be fluffy.
- Milk in the recipe can be replaced with kefir, yogurt, sour cream.
- Cottage cheese casserole with semolina will have a crusty crust, if during baking in the oven for a quarter of an hour set the mode “Top heating”.
- People who are dieting wheat flour can be replaced with oatmeal.
- A large amount of alcohol in the dough weights the curd mass. You can add no more than 2 tablespoons of the ingredient.
- If raisins are used as an additional product, sugar can be added.
- In order to vary the color of the casserole, 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 a piquancy to the dish.
