Cottage cheese casserole with semolina and vanillin raisins. Healthy and satisfying cottage cheese casserole with raisins

What's happened cottage cheese casserole Known to everyone who was once a child, has a caring grandmother or two, and attended or is attending kindergarten. Moreover, many believe that casserole in kindergarten is almost the only favorite dish served for breakfast or afternoon snack. And adults still keep memories of her.

But whether there was one can only be guessed. And we offer you exactly the recipe cottage cheese casserole with semolina and raisins. Because we believe that this is a very tasty and healthy culinary miracle. And it is prepared simply and quickly.

So, the ingredients:

1. 500 g cottage cheese (preferably homemade, of course).
2 . 1-2 eggs (preferably 2).
3. 150 g sugar.
4. 0.5 teaspoon of soda.
5. 8 tablespoons of semolina.
6. 2 tablespoons of sour cream (you can use cream).
7. 100 g raisins.
8. you can add 1 teaspoon of vanilla sugar.
9. a pinch of salt.

Curd casserole with semolina and raisins – preparation:

1. Beat eggs with sugar.

2. Grind the cottage cheese well (you can mince it twice).
3. Add beaten eggs, salt, soda, semolina, sour cream, vanillin (optional) to the cottage cheese.
4. Mix everything well.
5. Wash the raisins first and soak them in warm water. Dry. Add to curd mass.

6. Mix everything again. The mass should be homogeneous.
7. Grease a baking tray or baking dish with butter. Sprinkle with semolina.
8. Place the curd mixture into it.

9. Level the surface of our casserole and grease it a little with sour cream or sprinkle with semolina to get a crispy crust.
10. Bake the casserole in an oven preheated to 180 degrees for 30-40 minutes until golden brown.
11. Remove the casserole from the oven and let it cool slightly.

Serve our cottage cheese casserole with semolina and raisins, best warm. You can add sour cream, jam, honey, or decorate with fruit.

Curd casserole with semolina and the taste is very similar to raisins. And due to the fact that it contains semolina, when baked it acquires an amazing crispy crust.

Curd casserole with semolina and raisins - this is a great breakfast dish for the whole family.

And, of course, several advice finally:

1. If you like the taste of cottage cheese and don’t mind its lumps melting in your mouth, don’t waste time twisting it in a meat grinder and grinding it through a sieve. Just stir it well with a fork.

2. In addition to, or instead of raisins, you can add dried apricots, prunes, citrus zest or chopped fruits and berries to the casserole. Then the taste will be more refined and unique.

Bon appetit!

Cottage cheese casserole with semolina and raisins is good for breakfast or dinner. This casserole turns out very tasty, soft and tender, with a pleasant vanilla aroma. It can be served warm or cold, with sour cream or sauces.

Ingredients

To prepare cottage cheese casserole with semolina and raisins you will need:

500 g cottage cheese;

1-2 tbsp. l. Sahara;

1 tbsp. l. vanilla sugar;

a pinch of salt;

2 tbsp. l. semolina;

a handful of raisins;

vegetable oil for greasing the mold;

powdered sugar for sprinkling.

Cooking steps

Ingredients for making cottage cheese casserole with semolina and raisins.

Mash the cottage cheese with a fork, add salt, sugar, vanilla sugar, semolina and eggs.

Grind into a homogeneous mass. Add washed and dried raisins.

Let the curd mixture stand for 20 minutes. During this time, the semolina will swell and the mass will become denser.

Preheat the oven to 180 degrees. Line a baking dish with paper, grease a little with oil, lay out the curd mass and smooth it out. Place in the oven for 40-50 minutes and bake until golden brown. Then turn off the oven, but do not remove the casserole, but leave it in the oven for 20 minutes.

Remove the casserole from the oven, remove from the pan, and cool.

Sprinkle with powdered sugar and serve. Delicious, tender cottage cheese casserole with semolina and raisins is ready.

Bon appetit, make your loved ones happy!

I found a recipe for cottage cheese casserole with semolina on the Internet. Among all the goodies on the Internet, it was this curd miracle that attracted me. The casserole with cottage cheese and berries turns out very tasty, aromatic, satisfying, and tender. I share with you the secrets of its preparation!

Cottage cheese-semolina casserole is a great summer option to pamper yourself, family and friends. These baked goods are very healthy and tasty. The cottage cheese turns out tender, which children cannot help but appreciate. And inclusions of various berries and dried fruits give it a pleasant sourness. The cottage cheese casserole according to this recipe is not at all similar to the well-known casseroles with pasta. It turns out weightless, tender, as if melting in your mouth.

Some cooking photos will concern cottage cheese casserole with berries (frozen blueberries), while others will concern cottage cheese casserole with dried apricots, raisins and red currants. Both turned out delicious in their own way. I would also advise you to use more acidic ingredients (cranberries, currants, cherries, dried apricots), since when combined with sweet cottage cheese, the result is not a cloying, but a light dessert.

I prepared (baked) the cottage cheese casserole in a metal mold with a removable rim with a diameter of 24 centimeters. But it’s better to take a mold with a smaller diameter, so the casserole, which practically doesn’t fit, will be taller and more fluffy. You can also use a silicone mold. In this case, it will not need to be lubricated with butter, like metal.

What products will be needed to prepare cottage cheese casserole:

500 grams of cottage cheese;
4 eggs;
3 tbsp. semolina;
3 tablespoons sugar;
100 ml fresh milk;
1/4 tsp. soda;
vanillin (to taste, I took half a packet, not to be confused with vanilla sugar);
150 grams of berries and/or dried fruits.

How to cook a delicious cottage cheese casserole with semolina and raisins in the oven - step-by-step recipe with photos:

1. Pour warm milk over the semolina, stir and let it brew (swell) for 15-20 minutes.

2. During this time, separate the whites from the yolks.

3. Add sugar to the yolks and beat thoroughly with a fork.

4. In a convenient (deep) bowl, mash the cottage cheese with a fork. There should be no large lumps in the casserole.

5. Pour the whipped yolks with sugar into the cottage cheese. Mix thoroughly. Then add vanillin and soda. Mix the curd mass for the casserole thoroughly again.

6. After 15-20 minutes, the semolina should swell. Add it to the prepared mass and mix thoroughly again. The cottage cheese becomes more liquid.

7. If you use raisins when preparing cottage cheese casserole, prepare them. To do this, pour boiling water over the berries and leave for 5-10 minutes (while you do something else).

During this time, the dried fruits will swell and become more juicy. To dry the raisins, drain the water and place them on a paper towel.

If you are using large dried fruits, such as dried apricots, cut them into cubes. This is what the filling for my second casserole looks like. All ingredients are approximately the same size.

If you want to prepare cottage cheese casserole with berries, you should do it this way. Wash and dry fresh berries, but do not defrost frozen ones (otherwise they will leak). This is what frozen blueberries look like for my first casserole.

To remove ice from its surface, pour a LITTLE amount of cold water over the berries, and to dry, also place them on a paper towel.

8. Prepare the whites. Beat them with a mixer until an elastic foam forms.

9. Now very carefully pour the whipped whites into the cottage cheese and slowly stir with a spoon from bottom to top. How careful you are depends on the tenderness and airiness of the casserole.

10. Add berries or dried fruits to the curd mixture for casserole. Mix very carefully.

11. Prepare the mold. If it is not silicone, grease the bottom and sides with a piece of butter.

12. Place the “dough” of the cottage cheese casserole into the mold and smooth its surface.

13. Place the casserole in an oven preheated to 180 degrees. Bake for 30-40 minutes. From the first minutes of being warm, you will hear a very pleasant, creamy-sugar aroma. Ready-made and very healthy cottage cheese casserole with semolina has a beautiful golden crust.

14. Serve the cottage cheese casserole with a spoonful of sour cream.

Bon appetit!

What could be tastier for breakfast than a delicious and aromatic cottage cheese casserole with semolina straight from the oven? Due to the addition of semolina, it acquires a fluffy and airy consistency, which makes the casserole even more appetizing. Dried fruits, candied fruits, nuts, berries and other healthy ingredients can be added to it, which increase its nutritional value and add aroma to an already very tasty casserole.

Before you start cooking, it is important to consider several important points. This will make the casserole even more delicious.
Take cottage cheese of medium and high fat content. Cottage cheese with low fat content is not rich in vitamins and does not have such a dense consistency. For this reason, you should choose cottage cheese with a fat content of 2.5%.
Use fresh semolina. Before preparing the casserole, check the expiration date of the semolina. Is it nearing its expiration date? If it is running out soon, then it is better not to use it. It will not swell well, so the casserole will not be as fluffy.
Use homemade cottage cheese. This way you can be completely sure that the casserole will contain the maximum nutrients and vitamins.

Cottage cheese casserole with semolina in the oven according to a classic recipe

What you need for cooking

Cottage cheese with fat content from 2.5% 500-600 g
Semolina 3 tbsp.
Sugar 4 tbsp.
Chicken eggs 3 pcs.
Salt 1 pinch
Sour cream 100 g
Baking powder 1.5 tbsp.
Butter
Vegetable (olive) oil

Sequence of actions

Mix cottage cheese with sugar and mix everything well. Then add semolina to the mixture, mix everything and leave everything for 30-40 minutes. During this time, the semolina will swell.
Beat the egg in a separate bowl and add it to the cottage cheese with sugar and semolina. Then add sour cream, salt, baking powder and mix everything well.
Melt the butter a little and mix it with vegetable oil. Grease a baking sheet with the mixture and place the mixture on it.
Place the baking sheet in an oven preheated to 180-200 degrees for 30-40 minutes.

Cottage cheese casserole with semolina, banana and raisins in the oven

What you need for cooking

Cottage cheese (preferably homemade) 500 g
Egg 2 pcs.
Semolina 5 tbsp. l.
Banana 1-2 pcs. (depending on size)
Sugar 4 tbsp. l.
Sour cream with fat content from 15% 2 tbsp.
Butter
Raisins to taste

Sequence of actions

Wash the raisins and pour boiling water over them. Leave it in the will for 5 minutes.
Mash the cottage cheese with a fork, add the egg, sugar, sour cream and flour. Stir everything thoroughly, then set the dish aside for 30 minutes. During this time, the semolina should swell a little.
Mash the banana with a fork or chop it finely. Add it to the cottage cheese, mix everything. Then add raisins to the mixture.
Grease a baking sheet with melted natural butter and place the baking mixture on it.
Preheat the oven to 180-220 degrees and place a baking sheet in it for 30 minutes.

Cottage cheese casserole with semolina and orange in the oven

What you need for cooking

Cottage cheese 600 g
Chicken egg 1 pc.
Starch 3 tbsp.
Sugar 200 g
Semolina 7 tbsp.
Oranges 2-3 pcs. (depending on size).
Natural butter

Sequence of actions

Wash and peel the oranges, divide them into several segments.
Place the oranges in a blender, add 100 g of sugar and 2 tbsp. starch. Mix everything. The result should be a mixture of homogeneous consistency.
In a separate bowl, mix cottage cheese, 100 g sugar, 1 tbsp. starch and semolina. Mix everything and set aside for 20 minutes.
Grease a baking sheet with butter. Then place the casserole in it and level it with a spoon or spatula.
Top the mixture with orange marmalade.
Preheat the oven to 180 degrees and bake the casserole in it for 25-30 minutes.

Before removing the casserole from the baking sheet, it is advisable to wait for it to cool slightly. This will help maintain its shape. The prepared cottage cheese casserole will go perfectly with jam, preserves or condensed milk.

Cottage cheese casserole with raisins and semolina is a real classic; the dessert is tasty, aromatic, with a delicate texture. This casserole is good both warm and completely cooled; only in the second case does it become denser. Before serving, you can top it with condensed milk, sour cream, jam, sweet sauce - caramel, vanilla or chocolate. You can also sprinkle it with coconut flakes, chocolate chips, powdered sugar, and confectionery powder.

Ingredients

350 g cottage cheese
1 chicken egg
3 tbsp. l. Sahara
1 handful of seedless raisins
4 tbsp. l. semolina
2 tbsp. l. vegetable oil
50 ml milk
ground cinnamon, vanillin - optional
1 tbsp. l. powdered sugar - before serving

Preparation

1. For the casserole, take medium-fat cottage cheese. It can be dry or wetter. In the first case, you may have to add kefir, sour cream or milk. If desired, mash the cottage cheese with a fork to make the consistency of the dessert more homogeneous.

2. Beat an egg into a bowl with cottage cheese and add sugar. At the same stage, you can add spices for aroma - ground cinnamon, vanillin, cardamom.

3. Add the sorted raisins to the bowl. If it is too dry, then it is better to first pour boiling water over it for half an hour or an hour, then squeeze it out, dry it and put it in a bowl.

4. Pour semolina into a bowl. The main thing is not to overdo it, otherwise the casserole will turn out too dense and look like frozen semolina porridge. Therefore, measure with spoons, and do not pour into the eye.

5. Now you can add a little milk and start mixing.

6. After mixing, the curd mass should be as homogeneous as possible.

7. Cover a baking dish with foil and grease with vegetable oil. Place the curd mixture into it. You can do without foil, but some people find it easier to separate the foil from the casserole than to try to carefully remove a stuck dessert from the pan.