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Cottage cheese casserole as in kindergarten


We will not be tempting: for many of us, nostalgic memories of childhood are memories of a culinary nature. When we were extremely small, we didn’t even think about preparing food - more precisely, we didn’t know how it was all prepared, everything was tasty and surprisingly smelling than our mothers, grandmothers or the cook fed us in kindergarten. But that wonderful taste and aroma remained in my memory. And only now, when our children went to kindergarten, we suddenly genuinely regretted that we hadn’t approached the teacher thirty years ago after the next afternoon snack and didn’t say: "Klavdia Korneevna, is it possible to recipe this curd casserole?" ...

Curd happiness is always so close

All cookbooks and all children's doctors say that cottage cheese is an extremely useful product for the child’s body, and that cottage cheese casserole will help make the teeth strong. However, like everything else, health.

But cottage cheese dishes are useful at any age. Therefore, nothing prevents us from recalling childhood and making cottage cheese casserole. Just like in a kindergarten.

You can cook good cottage cheese casserole only from good cottage cheese. Good means fresh and one of which we are confident. The traditional statement "good cottage cheese is only homemade, bought in the market", unfortunately, is not always true. In the market, we buy products, hoping for the honesty of the seller and his stories about what the cottage cheese was made on its own, literally last night, from milk from a homemade cow.

Do not flatter yourself. The bulk of sellers in the markets are resellers. They sell products that they purchase from private owners, while they themselves are hardly aware of what kind of milk they are, how the cow feels, and how the cottage cheese was made.

Therefore, oddly enough, but the highest quality cottage cheese can now be bought in supermarkets.

For casseroles, it’s better to take fatter cottage cheese: lean cottage cheese tolerates heat treatment worse. You don’t have to take any sweet curd masses at all: if you really want to make a sweet casserole with raisins, just take it and make it from cottage cheese and raisins.

And you can do it not in the oven, but in a slow cooker - which before, during our childhood, no one knew anything at all.

How much time has passed ...

Cottage cheese and semolina casserole with raisins in a slow cooker: a recipe as in childhood

And for cottage cheese casserole with raisins we need:

  • 0.5 kg of cottage cheese;
  • 3 eggs;
  • half a glass of sugar;
  • as much semolina;
  • half a glass of raisins;
  • vegetable oil;
  • vanilla sugar on the tip of a knife.

How to cook:

  1. Wipe the cottage cheese through a sieve for greater airiness: it will turn from granular to lush, and its quality will improve much, since it will be enriched with oxygen.
  2. Rinse, soak raisins to become soft. Rinse again and lay out to dry.
  3. Beat eggs with sugar so that they have a consistency like a nogogu.
  4. If you want the casserole color to be brighter - take eggs with a brown shell, they have darker yolks. If you are convinced that these eggs are rustic, they have a very bright yolk - for your information, the color of the yolk is affected by the color of the chicken and food. For a bright yolk, craftsmen add special impurities to chicken feed, which give such a visual effect. If the color is so important for you, and the yolks are pale - you can add a little bit of food coloring, although why do you need it ... And turmeric, saffron and other natural dye-spices somehow do not really fit in with the children's dish. However, you choose.
  5. We mix the cottage cheese and the ogol-mogul in a rather deep bowl, since semolina should also fit.
  6. Add semolina, mix.
  7. Roll the raisins lightly in flour so that it is evenly distributed throughout the casserole, and not clump together in one place, add, mix.
  8. The bowl of the crock-pot should be greased with oil and put the curd mass there.
  9. We bake for an hour in baking mode, in no case not opening the lid, otherwise the casserole will not be magnificent.

But not only the raisins prepare a delicious cottage cheese and semolina casserole.

A sunny dish for happy kids: an oven-pumpkin casserole recipe in the oven

Pumpkin is no less useful for children and adults than cottage cheese. And if you combine the useful properties of these two products in one dish - it will be just fine. You can cook such a casserole in the oven and in the slow cooker. It is useful not only for children, but also for adults who go on a diet to lose extra pounds. This dish is so tasty that for sure you will want to cook it again and again.

Take:

  • 200 g of cottage cheese;
  • 200 g of pumpkin pulp;
  • 2 eggs;
  • 2 tablespoons semolina;
  • half a glass of sugar;
  • some salt.

Cooking method:

  1. Rub the cottage cheese through a sieve.
  2. Rub the pumpkin on a fine grater (you can pre-boil it and just mash it).
  3. Mix cottage cheese with pumpkin mass, add eggs, sugar, semolina.
  4. Mix the mass thoroughly, you can use a blender for this.
  5. Lubricate the baking dish with butter, lay out the mass and let stand for about twenty minutes: semolina will swell during this time.
  6. Put the mold in the oven at 180 °, bake for about half an hour.

You can decorate with jam or chocolate chips, as well as fresh berries and fruit slices.

Cottage cheese and rice casserole as in kindergarten

For cottage cheese and rice casserole we need:

  • half a glass of round-grain rice (you can take rice section);
  • 4 eggs;
  • a glass of sugar;
  • some vanilla;
  • citric acid or fresh lemon juice.

Cooking process:

  1. We put rice in boiling water, reduce the heat, cook until tender. There should be three times as much water as rice.
  2. Grind the eggs with sugar and vanilla.
  3. We mix the mass with cottage cheese, add lemon juice or a little citric acid.
  4. Mix boiled rice with all this until completely homogeneous.
  5. We put it in a mold greased with oil and put in the oven at 180 ° C for 45 minutes.

This casserole is tasty both hot and cold.

Carrot-curd casserole as in kindergarten: a step-by-step recipe

Ingredients:

  • a pack of cottage cheese (250 g);
  • 4 medium carrots;
  • half a cup of semolina;
  • 2 tablespoons of sugar;
  • butter;
  • some milk and sour cream.

Cooking method:

  1. We make carrot puree, for which we first peel and chop the carrots, put it in a saucepan and cook in a small amount of water until soft, then drain the water, knead the carrots, add a little butter, milk, as well as sugar and salt.
  2. While the mass is hot, pour semolina into it and leave it to swell.
  3. We mix cottage cheese with eggs and sour cream, so that there is a mass of medium density.
  4. Mix with carrot puree.
  5. This casserole is baked for half an hour in the oven at 180 ° C.

Carrot-curd casserole with herbs: a useful recipe

Ingredients:

  • a pound of carrots;
  • a tablespoon of butter;
  • a pack of cottage cheese;
  • 3 eggs;
  • salt, sour cream, fresh herbs.

How to cook:

  1. We make carrot puree, add it to the curd.
  2. Eggs and all other ingredients go there (finely chop the greens), after which the mass is well mixed.
  3. Bake a maximum of 40 minutes at 180 ° C. Top can be sprinkled with breadcrumbs. Note that this casserole is not quite sweet.

Cottage cheese casserole as in kindergarten (video)

As you can see, you can find a cottage cheese casserole recipe for every taste.

But the most delicious, of course, will be the one from the kindergarten. The recipe for which to ask, unfortunately, will not work ...