As children, we took for granted the dishes with which adults regaled us. Now that we have grown up, I want to try “that same” treat again, like in a kindergarten, or treat them to my child. One of these wonderful tasty and healthy dishes is cottage cheese casserole with semolina in the oven. This dessert is loved by both kids and adults. However, not every housewife knows how to properly make a casserole so that it does not turn out rough and fresh.
Let them bake, with a flame at half height, for a couple of minutes, until they are well golden, then turn around and finish cooking. Serve hot with cherry sauce or fresh fruit. Great with blueberries or slices of very ripe banana.
The refinement serves to eliminate some of the water contained in the oil and to separate the fatty part from the casein so that the oil can keep the high frying temperature without burning. At this point, it is easier to remove liquid from the solid part than nothing but clarified oil. Mix without interruption, add condensed milk, milk and hazelnut cream. It must be stored in the refrigerator and consumed no more than 10 days, but it is so good that it lasts much less! Finely chopped pistachios, 50 gr.
The main component of any casserole is cottage cheese. Should not be used for baking skim cheeseso that the casserole has juiciness.
If you like the granular structure of the casserole, then it is not recommended to knead the dough with a mixer. If, however, chop the curd, rubbing it through a sieve, then the finished casserole will be airy, soft, its structure will be homogeneous.
Chopped pistachios about 50 grams. cooked ham or bacon, medium onion, 50 gr. oils. Preparation: Cut the onions and ham and fry them with butter; Mix well with finely chopped pistachios and add them to the pan. Serve hot pennetti and sprinkle each portion with the remaining sliced pistachio. Pistachio pistachio pistachio pistachio equipment Ingredients for 6 people: 600 gr. Pistachio pesto, half an onion, a slice of boiled ham or bacon, 400 gr.
From cream, chopped pistachios. Apply onions, add diced ham or bacon, pour cream and pesto. Raise the pan already in the pan. Spray pennetti with chopped pistachio. In a pan, toast rice with onions, with half the butter and the whole pistachio; Add brandy, pistachio cream, broth and salt as much as possible. When cooking is complete, add the cheeses, the rest of the butter and mix it all together.
If you like loose casserole to your taste, then it is not recommended to wipe the curd.
The casserole turns out more dense, on a consistence reminding rubber if dough contains a large amount of eggs. Usually two or three is enough for 500 grams of cottage cheese.
Pistachio spaghetti Ingredients for 4 people: 500 gr. From spaghetti; 100 ml. Kitchen cream; Sufficient amount of oil; Half onion; 100 gr. pistachio pistachios, plain salt, grated Parmesan cheese. Melt the onions in a bit of butter, add the pesto and cook for a few minutes, then turn off the whipping cream, slowly pour it out and mix until you get a uniform sauce. At the same time, cook spaghetti in abundant salty water, plums and season with the first sauce. Add parmesan to taste. You can spice up some pistachios.
Fettuccine with pistachio sauce Ingredients for 4 people 500 gr. fettuccine; salt; Parmigiano Reggiano; 100 gr. Pistachio pistachios; 40 gr. oils. Keep pasta in plenty of salted boiling water. Drain the dough to the tooth, pour it into the soup and season, mix well with pesto, melted butter and grated Parmesan cheese. This is the easiest recipe where you can taste the whole pistachio flavor.
To bake a particularly delicate treat, you can separate the proteins from the yolks, carefully beat the protein mass with a pinch of salt and put it into the dough last.
Almost always, cooks, instead of flour, add semolina to the casserole to make the pastry more tender and airy. It is recommended to take no more than three teaspoons of semolina per 700 grams of cottage cheese. However, judging by experience, it is possible and more. Groats should first be diluted with hot water.
Pistachio puddles and mollusks Composition for 4 people: 500 gr. bait; 100 gr. Pistachio pistachios, 1 clove of garlic, pepper; 1 kg. mussels or clams; Salt and oil; Pecorino or grated parmesan. With mussels, put them in a pot of water and salt and cook; when the mussels are open to separate the flesh from the shell and fry in a frying pan with a little oil and garlic, add pesto with the flame, mix and let it rest for a few minutes, then boil water for pasta and, until boiling, lettuce and then quit pennetti.
Then cooked cream pasta and season with the first sauce. Add a little pepper and pecorino or parmesan to taste. Sprinkle the pistachios in the mortar until you get a homogeneous mixture, put in a bowl and slowly pour out the cream, salt and pepper sauce, and then add the marjoram. Prepare fusilli in a large amount of salt water, season with golden melted butter and grated Parmesan cheese, add pistachio sauce, mix and serve.
There is no need to put soda, ready-made cake and so will be airy and will not settle.
To add to the elegance of the casserole, many housewives love to add to it fillers, such as dried apricots, raisins, strawberries, apples and others. Dried fruits should be held in water beforehand, then washed thoroughly. Fresh fruit is better to stew for a while in the pan to drain the excess juice.
Lasagna with pasta and pistachios. Ingredients for 4 people: 250 gr. meat meat pulp, 200 gr. Pistachio flour, 100 gr. From melted cheese, half onion, 500 gr. Oils, 100 gr. Parmesan cheese, 500 gr. From besziamely, 250 gr. Lasagna. Preparation: Finely chop the onion and fry in a saucepan with 70 gr. butter; When it dries, add the pulp with salt, sprinkle with wine and leave on the fire until the bottom is completely dry. Apply a baking dish, prepare for cooking lasagna alternating pasta and stew, bechamel and pistachio flour.
Ingredients for 4 people: 350 gr. Cornmeal, 1, 25 liters of milk, 500 gr. Jerusalem artichoke, 2 tablespoons of cream, 40 gr. grated Parmesan cheese, 40 gr. shelled pistachios, 1 carnation sage, 60 gr. Oil, salt and pepper. Prepare the polenta corn flourmilk and salt. Drain and mix with 20 gr. butter, cream, salt and pepper. Pour pistachios in a pot of boiling water, separate the coat and roughly roll it with a knife. Sprinkle sage in a saucepan with the remaining low-fat butter, add pistachios, salted and peppered.
To make the curd casserole in the oven completely baked, do not give it too high a shape. The thinner the formation, the better. The dough should be laid out in a form richly oiled and sprinkled with semolina or rusk crumb. Top can be decorated with a layer of sour cream.
Spread the bed from the hot sauce into separate dishes, then dip into the slanting floors. Season with melted butter and chopped pistachio nuts, sprinkle with Parmesan cheese and serve. Butterflies with ricotta and pistachio pistachio. Ingredients for 4 people: pistachio pesto, fresh ricotta, nutmeg. Preparation: Bring butterflies to the desired cooking, at the same time mix well 300 g of fresh ricotta with 90 gr. Pesto pistachio nut and a pinch of nutmeg, drain the dough, leaving the broth, mix everything and serve butterflies decorated with pistachio dust.
Baked casserole in a preheated oven at a temperature of 170-180 degrees until golden brown appears. To prevent the crust from cracking, the dough form is loaded before the oven warms up completely, just a few minutes after switching on.
Experienced chefs know a great many recipes. cottage cheese casserole. Of them stand out many ways to cook this dish with the addition of semolina.
Pistachio butterflies Ingredients for 4 people: 350 gr butterflies, 80 gr. Crushed Bronte pistachios, half onion, 1 slice of boiled ham, 70 g of cream, small milk, 1 teaspoon butter, 1 teaspoon curry, small cognac. Preparation: Dissolve the butter in a saucepan and give it a brown chopped onion, combing ham and pistachio mince. Amalgamate, season with brandy, add curry and diluted cream with milk. Prepare the dough in plenty of salted boiling water and drain it to the tooth.
Leaping butterflies in a saucepan with sauce, peppers and served with a sprinkle of chopped pistachio. Option: a very rich recipe can be simplified by eliminating cognac and an exotic curry note. Spaghetti with pistachio pistachios. Ingredients for 4 people: 400 gr. Spaghetti, basil, garlic, roasted pine nuts, Bronte pistachios, almonds, parmesan, pecorino, salt. Give the spaghetti in hot salted water, add the pesto and stir until cooked. Add a handful of shredded pistachios. Spaghetti with pesto in Genoa and pistachio bronze Instructions for 4 people: 350 gr.
Recipe 1. Instant Casserole
Ingredients:
- 5 tablespoons of semolina;
- 5 chicken eggs;
- 2 tablespoons of sugar;
- 0.5 kilograms of cottage cheese.
Spaghetti; 150 gr. extra virgin olive oil; 100 gr. basil; 100 gr. potato cubes; 100 gr. Small pieces of green beans; 50 gr. For the preparation of pesto mixed basil, garlic, pine nuts and cheese with 150 gr. oil, salt and pepper. Boil boiled potatoes and green beans and chopped chopped grains with previously peeled pistachios. Add everything to prepared pesto.
Prepare spaghetti in a large amount of salt water, dry them to the tooth and season with sauce, garnish as desired with parmesan flakes and shredded pistachios. Preparation: Pour nuts in a mortar with pine nuts and pistachios; Cut the parsley and garlic and fry half the butter. Add the pesto nuts, pistachios and pine nuts, and then sauté and cook. Season seasoning with the other half of the oil and with a few tablespoons of boiling water. Pour the sauce on the spaghetti cooked on the tooth.
Preparation Procedure:
- Cottage cheese should be shaken with eggs.
- Add sugar and stir.
- Pour the semolina and mix thoroughly again.
- Leave the mixture to infuse for about 15-20 minutes.
- Bake in the oven for half an hour.
Recipe 2. Children's casserole
Ingredients:
- 0.5 kilograms of cottage cheese;
- 3 chicken eggs;
- half a cup of milk;
- 80 grams of cow butter;
- 100 grams of manna cereal;
- 2 tablespoons (no slides) potato starch;
- 0.5 teaspoon baking powder for the dough;
- 100 grams of raisins;
- 200 grams of sugar.
Shrimps, zucchini and pistachios. Far to be heated in a saucepan or in an earthenware oil, garlic, red pepper, basil or parsley, cook the shrimp in the pan for a few minutes, sprinkle with white wine and allow to evaporate. Add tomatoes Pacin and cook for about 5 minutes.
After cooking, add the fried zucchini straws. Jump the cooked cakes to the tooth in the shrimp sauce and sprinkle with chopped pistachios. Pistols for ingredients for 4 people: 400 gr. Handles, 30 gr. Butter, 1 chopped onion, 2 chopped garlic cloves, 50 grams of bacon, 1 tablespoon of beef broth, 50 grams of pistachio noodles or pistachio paste, 100 ml of brandy, 200 ml of cream, salt and pepper. in a skillet, saute onions and garlic in oil for 5 minutes, then add bacon and broth and cook for another 5 minutes.
Preparation Procedure:
- Pour the milk into the container and heat it. Cover the semolina, mix thoroughly and leave for half an hour.
- Soak the raisins in boiling water, let it stand for 10-15 minutes, drain the water.
- Beat the eggs into a separate container, add vanilla and sugar, whisk well with a whisk or a mixer.
- Add the softened butter and continue to beat.
- Add baking powder, starch and cottage cheese and beat well again.
- Then enter the semolina mixture and thoroughly line up.
- Pour the raisins and mix gently.
- For baking in the oven enough 30-35 minutes.
Add pistachio or pistachio paste and brandy and flambe. Add Drain it and skip the seasoning knobs, place with salt and pepper and serve. Low-fat meat stew, 100 gr. onions, 225 gr. Mushrooms shoots, 100 gr. Wild fennel, 200 ml. vegetable broth, 15 gr. Flour, 50 gr. Bronte pistachios, 1 bunch of salt and pepper aromatic herbs, 1 glass of red wine. Preparation: Chop the onion. Add the dill washed and chopped. Pour red wine, let it evaporate, pour in broth, fragrant Chopped herbs, salted and peppered.
Cover and cook in a moderate oven at 180 ° for half an hour. Sprinkle the flour in a little water, pour it into the pan with the chopped and chopped pistachios and bake in the oven for another 15 minutes. Serve with boiled potatoes, carrots and a selection of green vegetables. Pistachio fillet Ingredients for 4 people: 600 g pork fillet; 1 bay leaf; 3 tablespoons of extra virgin olive oil first cold-pressed, 40 g of Bronte pistachios pounded with shelves, 1, 5 dl of white wine, salt and pepper. At the same time, degrease the boiling bottom of the meat, pour the wine and add lavender laurel, salt and pepper to a small amount of sweet sauce, serve hot medallions accompanying their cooking sauce and, with zucchini and stewed mushrooms or other seasonal vegetables.
Recipe 3. Traditional
This classic casserole equally loved by both kids and their parents. It is easy to bake at home to pamper your household.
Ingredients:
- 2 chicken eggs;
- 300 grams of average fat content of cottage cheese;
- 4 tablespoons of granulated sugar;
- as much semolina;
- 100 grams of raisins;
- half a cup of sour cream;
- 1 bag of baking powder;
- a quarter bag of vanilla;
- 0.25 tsp. Of salt.
Chicken stuffed with pistachios. High - Preparation: 45 minutes Plus time to soak in sultan grapes and egg preparation time - Cooking: 1 hour and 10 minutes. Rinse, wash and dry the chicken; sprinkle it inside and out with salt and pepper. Cut the giblets and raisins drained and squeezed. In a saucepan with butter and onions, peeled, washed and chopped, roasted offal for 10 minutes, then transfer them to a bowl of pistachios, rice, parsley, Sultan grapes, eggs, crushed with a fork, salt and pepper.
Fill the chicken with fern, then open the hole. Grind the chicken with a small amount of paprika, put it on the pan, spray it with oil and rub it on the stove for 5 minutes. Approximately 5 minutes before cooking, pour the cream and let it thicken until you get cream sauce. Bring the chicken to the table right in the kitchen utensils. Rural pistachio pie with pistachios and ricotta Composition for 4 people 300 gr. Brewer's yeast; 150 gr. fresh ricotta; 2 eggs, 3 tablespoons of grated Parmesan cheese; salt.
Preparation Procedure:
- Raisins should be washed and soaked in hot water.
- Stir semolina with sour cream and leave for 15 minutes.
- Place the semolina, baking powder, cottage cheese, salt and vanilla sugar in the container. All beat up to a pasty consistency.
- Sand sugar and beat eggs until strong foam.
- Carefully insert the dough into the egg mass so that the foam does not settle.
- Stirring gently, add raisins.
- Baking time is approximately 45 minutes.
Recipe 4. Curd
Ingredients:
- 3 eggs;
- 3 tablespoons of semolina;
- 400 grams of cottage cheese;
- 4 tablespoons of granulated sugar;
- 250 grams of low-fat sour cream;
- 1 tablespoon of ground or bread crumbs;
- some butter;
- salt - on the tip of a knife.
Tip! Instead of crackers, the form can be sprinkled with decoys or crushed biscuits.
Preparation Procedure:
- Separate the whites and yolks of two eggs.
- Grind the curd through a sieve or in a meat grinder.
- Combine 2 yolks, cottage cheese, 3 tablespoons of sugar and semolina and mix thoroughly.
- Add salt to whites and whip until foaming.
- In a separate bowl, place 1 tablespoon of sugar, sour cream, the remaining egg and shake. It turned out the fill.
- Whipped whites gently combine with the cottage cheese mixture, stirring until a uniform consistency.
- Place the dough in the mold, level and spread on top.
- To achieve the readiness of the curd in the oven 35-40 minutes is enough.
Recipe 5. Zebra from curd with semolina
Ingredients:
- 200 milliliters of milk;
- 2 eggs;
- 0.5 kilograms of cottage cheese;
- 4 tablespoons of semolina;
- 2-3 tablespoons of cocoa powder for cooking.
Preparation Procedure:
- Turn the curd into a paste using a sieve.
- Beaten with a fork or whisk eggs pour into the curd.
- Add milk, sugar and mix well.
- Enter semolina and beat with a mixer.
- Divide the dough into two parts, into one of which add cocoa.
- Stir, leave for half an hour.
- In the baking dish pour two tablespoons of chocolate dough, then the same light. Repeat the action until the mass is over.
- Baking time in the oven is not more than half an hour.
Tip! Beautiful marble "zebra" will turn out, if a thin stream pour light dough into the dark (or vice versa), drawing a spiral. With some skill, you can pour one color into another so that they practically do not mix.
Recipe 6. Banana Casserole
Ingredients:
- one banana;
- 5 tablespoons of granulated sugar;
- 0.5 kilogram of fat cottage cheese;
- 6 tablespoons of fat sour cream;
- 3 tablespoons of semolina;
- little butterto lubricate the form.
Preparation Procedure:
- Stir sugar, semolina and cottage cheese.
- Blender grate a banana.
- Pour banana gruel into the curd mixture and stir.
- Bake in the oven 40 minutes to 190 g.
- Remove from the oven, pour plenty of sour cream and place in the oven again for 20-30 minutes until ready.
Recipe 7. Casserole in a slow cooker
Ingredients:
- 0.5 kilogram of cottage cheese;
- 150 grams of granulated sugar;
- 250 grams of fat sour cream;
- 4 eggs;
- 1 gram of vanilla sugar;
- pinch of salt;
- 100 grams of manna cereal;
- 30 grams of oil;
- 1 teaspoon baking powder.
Preparation Procedure:
- Separate the whites and yolks.
- Whisk the yolks. Add sugar to them.
- Add vanillin, sour cream and beat well.
- Mix cottage cheese, baking powder and salt with semolina. Stir, getting rid of lumps.
- Pour the yolk mass into the dough.
- Beat with a mixer and leave for half an hour.
- Intensively beat the whites and gently enter into the cheese mixture.
- Select the "Baking" mode on the multicooker panel and set the time to 60 or 90 minutes. This is quite enough for cooking.
Conclusion
Of all the recipes listed above, how to cook a curd casserole, you can use any one you like or take one at a time. After all, without this excellent delicacy can not do. Good appetite!
If you are looking for the perfect recipe for cottage cheese casserole with raisins, Plyushkin has one. Simple, proven, I have been cooking it for years, and I advise you to pay attention to it. The trick is that you do not need to beat, wipe, everything is quick and simple, from the minimum set of products. So that the first time you get a lush, very tasty cottage cheese casserole with raisins in the oven, the recipe with the photo will be detailed, with real proportions, tips and tricks. Take any cottage cheese, even slightly sour or granular will suit - it will still be delicious.
Ingredients
For the recipe for cottage cheese casserole with raisins in the oven you will need:
- cottage cheese - 1 pack (200 g);
- egg - 1 pc;
- sugar - 3 tbsp. l (I put to taste);
- semolina - 2-3 tbsp. l (depends on the humidity of the curd);
- raisins - 0.5 cup;
- thick sour cream - 1 tbsp. l;
- butter - 5-10 g. grease the form and casserole;
- vanilla sugar - 1 sachet (optional).
How to cook casserole curd with raisins in the oven. Recipe
Cottage cheese is different in consistency and density. I prefer homemade, but not everyone has the opportunity to make or buy it, so I made a casserole from the usual one, which is sold in stores in a pack or by weight. To get a gentle curd mass, take a tolkushku with holes, the one that we use for making mashed potatoes. Mash cottage cheese, for a minute it will become homogeneous, without lumps.
Add an egg. You can whip in advance or grind in a bowl of cottage cheese. Again, I advise you to use tolkushka for mixing. Try it, you will immediately appreciate how convenient this method is!
Of all the options I like most is cottage cheese casserole with semolina and raisins, but I don’t add much cereal. In a pasty curd put three spoons, layered, well squeezed from whey, enough for two. These proportions are checked repeatedly, the cottage cheese casserole will turn out gentle and will keep the shape, will not crawl away.
Add sugar to taste. I stir it up, try it - if I turn sour, I put some more. In general, I am a lover of sweets, my casseroles with cottage cheese and raisins or other additives are always sweet.
Sour cream is added to dry cottage cheese or low-fat cottage cheese (5-9%). If you are preparing a casserole of curd mass with raisins or cottage cheese, then you can do without sour cream.
Carefully knead the mass and add steamed raisins. I pour boiling water for a few minutes, then pour it over with clear cold water and wring it out a little.
For baking it is better to use a wide and shallow one. Then the heating will be uniform and cooked cottage cheese casserole with raisins in the oven faster than in a small but deep dish. Bottom and walls are coated with oil, laid out curd mass, leveled with a spatula.
We bake the first 15 minutes at an average level at a temperature of 200 degrees, putting the cottage cheese casserole on the wire rack. Then reduce the heat to 180 degrees, cook another 20-25 minutes. With this method of cooking, a uniform golden crust forms on top, the bottom will not stick, the middle will be baked.
Hot curd casserole, cooked in the oven, is not immediately taken out of the molds, cooled a little, let it move away from the heat and become denser.
After 15-20 minutes, hold the knife along the walls, cut into portions. We hook on with a spatula, we shift on the plates.
So, the cottage cheese casserole with raisin is ready, as you see, the recipe is simple, I am sure that everything will work out for you. Serve with something like: condensed milk, jam, berry sauce, and I poured homemade sour cream. Cook with pleasure, eat with appetite! Waiting for your feedback and photos to the recipe. Your Plyushkin.