Cottage cheese casserole. Cooking air curd casserole in the oven

I offer airy, tender casseroles that are loved in my family and are often asked to cook.

Easy to make and healthy casserole will delight lovers of cottage cheese.

1) CHILDHOOD COTTAGE CASTLE

INGREDIENTS:
● Cottage cheese-0.5 kg.
● Sour cream-4 tbsp.
● Semolina-0.5 cup
● Sugar-2 tbsp.
● Egg-1
● Butter-3 tablespoons (melted)
● Vanilla pinch
● Raisins

COOKING:
We grind the cottage cheese through a sieve. We add all the ingredients. We knead the mass, put it in a mold (greased with butter and sprinkled with breadcrumbs. Lubricate the top of the casserole with an egg. Bake in the oven at +180, 30-35 minutes.

2) COTTAGE COTTAGE CASIN IN THE MULTICOOKER

INGREDIENTS:
● cottage cheese-500g
● sour cream-100g
● eggs-2pcs
● sugar-1/2stack
● drain oil-70g
● baking powder-1pack
● semolina-1 stack
● vanillin to taste

COOKING:
Grind cottage cheese with sugar. Add eggs, melted butter, sour cream, semolina, baking powder, vanillin - stir. Cover the bowl with a lid to swell for 1-1.5 hours. Lubricate MW with oil. Lay out the mass.
“Baking” mode 60 minutes (readiness to check with a toothpick).

3) COTTAGE CASTLE WITH FRUIT

INGREDIENTS:
● Cottage cheese - 500 g
● 3 tablespoons of sugar.
● Sour cream - 5 tbsp.
● Semolina - 2 tbsp.
● Eggs - 2 pcs.
● Fruit for decoration
● Some apple juice
● Gelatin - use according to the recommendation on the pack
● As well as oil for greasing the bowl and salt if desired
● Additionally, I prepared a filling of gelatin and pear juice. And I took one kiwi and a couple of tangerines.

COOKING:
1. Mixed semolina with three tablespoons of sour cream and left them to swell for half an hour.
2. After half an hour, using the submersible nozzle of the blender, I mixed the sour cream mixture, cottage cheese and eggs. If you wish, you can add a little salt and the same sugar if you have ordinary cottage cheese, and not curd mass, like mine.
3. Turned on the slow cooker at 140 degrees, for 55 minutes. Usually cottage cheese casseroles are advised to bake at 180-200 degrees, but the new bowl is made of cast iron, and therefore 130-140 degrees is enough for it to completely bake cottage cheese with eggs.
4. I greased the bowl with oil and put the curd mixture into it. I spread the remaining two tablespoons of sour cream over the surface of the mixture. And turned on the “Start”. When the multicooker signaled the end of the program, the casserole was completely and perfectly cooked.
5. Now it's time for decoration: I cut the fruit and laid them figuratively on a casserole. And then she poured a small (I didn’t want a thick layer of jelly) amount of pear juice with dissolved gelatin (it is better to prepare such a syrup for future jelly according to the recipe from the gelatin package).
6. And this royal casserole is sent to the refrigerator overnight.
7. In the morning we take it out and eat it with sour cream or condensed milk or whatever your heart desires! Don't forget freshly brewed tea. Better with some herbs. We still have last year's bird cherry.
Just the thing for a warm May weekend.

4) DELICIOUS CURD CASTLE

INGREDIENTS:
● 500 g cottage cheese
● 3 eggs (separate yolks and whites)
● 5 tbsp. l. semolina
● 3 tbsp. l. Sahara
● 1 tsp. vanilla essence
● 1 tbsp. l. baking powder
● raisins or dried cranberries - to taste

COOKING:
All products from the list, except for egg whites, mix thoroughly. In a separate bowl, beat egg whites with a pinch of salt until soft peaks form. Preheat the oven to 180 degrees C.
Carefully mix the squirrels to the curd mass and pour the finished mass into a mold greased with butter. Put in the oven and bake for about 45 minutes until a golden crust forms.
Serve warm with sour cream or jam.

5) FLOUR-FREE COTTAGE CASTLE

INGREDIENTS:
● 500 gr. cottage cheese
● 1 can of condensed milk
● 3 eggs
● vanilla

COOKING:
First you need to heat the oven to 180 degrees. Then beat the eggs, cottage cheese. You can use a hand blender or a regular mixer. Cottage cheese for casseroles is suitable for any fat content. Add condensed milk. Beat well again, the mass should become homogeneous. The amount of condensed milk can be determined to your taste.
Now grease the molds with oil, put the curd mass there. Put everything in the oven for 60 minutes.
The casserole is ready.

The casserole will rise while baking, but when you take it out of the oven, it will settle. We must wait until it cools, then the casserole will be denser. While the casserole remains hot, it is tender, airy. You can pour the dish with chocolate sauce or jam, jam, and also eat it with fresh berries. You can also use raisins, candied fruits, although it is already sweet and tasty.

6) COTTAGE CASTLE

INGREDIENTS:
● Cottage cheese - 200 gr
● Chicken egg - 2 pcs.
● Flour - 2 tablespoons
● Sugar - 4 tablespoons
● Butter - 30 gr
● Breadcrumbs - a couple of pinches
● Vanillin - 1 pack (1 gr)

COOKING:
Tender, juicy, sweet and so fragrant - all this can be attributed to the cottage cheese casserole. Having cooked it correctly once, you will cook cottage cheese casserole many times in the morning for breakfast or just for evening tea. And if you add a little jam or honey to the casserole, then it will be simply impossible to tear yourself away from the meal, unless the casserole is over. This amount of ingredients will make about 4 servings, but to be honest, they will be small. My wife and I ate the whole casserole together in one sitting, and personally it seemed to me that this was not enough.

Ingredients photo shows too much butter. In fact, it needs a maximum of 30 grams, 20 of which will go into the dough, and 10 will go to lubricate the baking dish.
1. Beat chicken eggs with sugar and vanilla with a mixer until thick foam.
2. Grind cottage cheese with 20 grams of butter well.
3. Pour the beaten eggs into the cottage cheese and start beating at a low mixer speed. In the process of whipping, slowly add flour and bring our dough to a homogeneous state.
4. Lubricate the baking dish on all sides with butter, then sprinkle with a thin layer of breadcrumbs. We do this so that our cottage cheese casserole does not stick to the walls of the mold and, after baking, is removed with one hand movement.
5. Pour the curd dough into a mold and put in an oven preheated to 200-220 degrees for 20-25 minutes.
Readiness can also be determined by the appearance of the casserole, by its ruddy top. When baking, do not open the oven so that the casserole rises a little and becomes even more airy.
6. When serving, you can pour the curd casserole with jam or honey, sprinkle it with powdered sugar a little.
7. Serve tea or good natural coffee with the cottage cheese casserole. The cottage cheese casserole is ready.

7) CURD CASTLE AS IN KINDERGARTEN

INGREDIENTS:
● 500 g of cottage cheese;
● 100 g of sugar;
● 100 g of semolina;
● 50 g of milk;
● 50 g butter;
● 2 eggs.

COOKING:
And cook for five minutes. Mix all ingredients. The oil should be soft. Leave for 40 minutes for semolina to swell. Bake in the oven 180-200 C until golden brown. Everything. Delicious.

8) FAVORITE CHILDREN'S CASER

INGREDIENTS:
● Cottage cheese - 400-500 grams
● Eggs - 1-2 pcs.
● Flour - 2-4 tablespoons
● Sugar - to taste
● Vermicelli or rice - 100 grams

COOKING:
1. Prepare food.
2. Boil vermicelli or rice in salted water. A few minutes is enough for vermicelli. The main thing is that it is soft and does not boil.
3. Mix cottage cheese, eggs and sugar in a bowl, mix.
4. Add vermicelli.
5. Then flour. Take enough flour so that the mass thickens a little, but not much - it should overflow.
6. Fill silicone molds and bake at 180 degrees for about 25-30 minutes. The time depends on the size of the mold.
7. You can serve both without additives, and watering with sour cream, jam or boiled condensed milk. Although, if the dish is supposed to be small children, it is better to do with sour cream.

9) COTTAGE COTTAGE CASIN

INGREDIENTS:
● Semolina 1/2 stack. (90)
● Kefir (1%) 1 stack. 240 ml.
● Egg 5 pcs.
● Freshly squeezed lemon juice 1 tbsp.
● Sugar 0.5 stack. (100g)
● Cottage cheese 500 g (I always buy 0% curd in the market by weight)
● Baking powder 1.5 tbsp. l.
● Vanilla sugar 2 tsp.
● Salt pinch

COOKING:
A piece of butter and flour for the form. Form 23 cm.
1. Turn on the oven at 180C
2. Pour semolina with kefir in a separate bowl, mix and let swell until needed.
3. Prepare the form. Line the bottom with baking paper. Grease the sides with butter, sprinkle with flour. In my picture below, the sides of the form are lined with paper. But I didn't like it that much. So I advise you not to bother.
4. Separate the whites from the yolks. Beat egg whites to stiff peaks. In the process of whipping, when large bubbles begin to appear, add some of the granulated sugar and lemon juice. Remove the beaten egg whites from the refrigerator.
5. Combine cottage cheese, 5 yolks, remaining granulated sugar, vanilla sugar, salt, baking powder. Mix with a mixer. Add kefir with semolina, mix well again.
6. Squirrels, carefully so as not to fall off, in three doses, enter into the resulting dough. Stir gently, slowly, with a figure eight, turning the bowl.
7. Pour the dough into the prepared form and place in a preheated oven. Bake for 50-55 minutes. - be guided by your oven, after 45 minutes you can start checking with a wooden skewer stick. When the stick comes out dry from the middle of the casserole, it is ready. Let the casserole cool slightly and remove from the mold. Voila, you made it! It's time to cut off a piece and forget about the world around you.

From the first time, almost no one gets a delicious and perfectly cooked cottage cheese casserole. Why it happens?

What is the secret of preparing a kindergarten dish? Cooking a classic recipe in the oven and a low-calorie dish without semolina.

As well as a recipe for a casserole of 3 products. How to make mannik without cottage cheese - the rules and secrets of cooking.

Cottage cheese casserole like in kindergarten: 6 cooking secrets and 4 recipes in the oven

Cottage cheese casserole like in kindergarten is a proven way for many mothers to get a child to eat cottage cheese. In its pure form, few of the little ones eat it with pleasure. And since this product is one of the most necessary for a growing organism, you need to go for tricks and tricks.

Cottage cheese strengthens bones and teeth, normalizes the nervous system, maintains muscle tissue and circulatory system in tone. This product has no contraindications and does no harm, so you can safely start the morning with a cottage cheese casserole.

For those who are worried about the benefits of a product that has undergone heat treatment, there is an indisputable fact - in a casserole, cottage cheese retains almost all useful trace elements and vitamins.

6 cooking secrets

How to cook a cottage cheese casserole in the oven like in a kindergarten? Following these tips, you will get just such a dish.

1. The basis of the recipe is cottage cheese. He must be home. And along with it, sour cream. If you take rustic products, the result will be the right consistency and taste.

2. Whisk the eggs properly. A delicious cottage cheese casserole like in kindergarten is obtained not only because of the right ingredients, but also from the cooking method. If according to the recipe you need to beat eggs with sugar, then do it for a long time until a stable foam appears, lush and not liquid. Then the cottage cheese casserole, like in a kindergarten, will come out tall and airy.

3. No pain. In order for the cake not to fall off and retain its shape, cook it with semolina. And don't add flour. After mixing all the ingredients with semolina, be sure to let the mixture stand for 15-20 minutes to swell.

4. Welded semolina. According to the recipe in the cottage cheese casserole in the oven, as in the garden, raw cereals are used. But if you cook pastries from ready-made semolina porridge, the taste will be even more delicate. And such a cake will not fall off after cooling.

5. Baking temperature. The maximum temperature for a cottage cheese casserole recipe like in kindergarten or any other cottage cheese casserole is 200 degrees. And on average it is 175-180 degrees. This is the optimum temperature for even baking. The bottom layer does not burn, and the top layer does not remain liquid.

6. Raisin casserole. Before adding to the dough, the raisins must be steamed, otherwise they will be dry. If it is poured with hot water and left for a long time, it will become too soft and tasteless. According to the rules, raisins should be steamed for 2-3 minutes in steep tea or poured over with boiling water and drained, then it will swell, but at the same time retain both its shape and taste.

The classic recipe for cottage cheese casserole as in kindergarten

This recipe for cottage cheese casserole in the oven is exactly like in kindergarten. There, the kids eat the dish with pleasure. It is also easy to repeat this recipe at home.

Ingredients:

* cottage cheese - 300 g

* semolina - 4 tablespoons

* sour cream - half a cup

* sugar - 4 tablespoons

* egg - 2 pieces

* baking powder - 1 pack

* raisins - 100 g

* vanillin - a pinch

* salt - a quarter of a teaspoon

Cooking

1. Wash the raisins and soak in boiling water.

2. Stir sour cream with semolina and let stand for 10-15 minutes to swell.

3. Put cottage cheese, baking powder, semolina with sour cream, vanillin and salt in a blender bowl.

4. Instead of baking powder, you can take half a teaspoon of soda. Beat until a paste.

5. Beat eggs with sugar until firm foam.

6. Gently mix the curd dough into the egg mass so that the foam does not fall off.

7. Add raisins, stir.

8. Lubricate the form with vegetable oil, sprinkle the bottom and walls with semolina. Pour in the mixture. Place in a preheated oven at 180 degrees. Cooking time 40-45 minutes.

Mannik without cottage cheese

If you want to please your child with semolina porridge in the original version, prepare a semolina casserole without cottage cheese, as they do in kindergarten.

Ingredients:

* semolina - 150 g

* milk - 250 ml

* sugar - 100 g

* egg - 3 pieces

* sour cream - 2 tablespoons

* butter - 30 g

* breadcrumbs - 2 tablespoons

Cooking

1. Dilute milk with water 1:1. Boil semolina in milk until thick.

2. Cool the porridge slightly, stir with eggs (2 pieces) and sugar.

3. Grease a baking sheet or form with oil and sprinkle with breadcrumbs or semolina so that the dish does not stick.

4. Smooth out the porridge.

5. Stir 1 egg with sour cream and cover with a small layer. Sour cream can be replaced with milk or cream.

6. Bake in the oven until golden brown for 25-30 minutes at a temperature of 220-230 degrees.

A simple recipe without semolina

This kindergarten-style cottage cheese casserole recipe is made with just 3 ingredients. But it turns out very tasty and fast. It differs from the classic recipe in that it is prepared without semolina.

Ingredients:

* cottage cheese - 600 g

* egg - 3 pieces

* sugar - 6 tablespoons

* If desired, you can add vanilla or cinnamon

Cooking

1. Mix all ingredients in a blender.

2. For the dish, take a baking sheet or a wide form.

3. Lubricate it with vegetable oil and lay out the mass so that the thickness does not exceed 2-3 cm. Level it.

4. Send to the oven for 20-30 minutes, cook at 180-200 degrees. When the edges on the sides begin to become covered with a golden crust, it should be taken out of the oven.

Low calorie casserole

The composition of the dish includes low-fat and non-calorie foods. The calorie content of baking per 100 grams is only 129 kcal. However, these ingredients will make a hearty and very tasty breakfast.

Ingredients:

* low-fat cottage cheese - 200 g

* egg - 2 pieces

* kefir - half a glass

* corn or rice starch - 3 tablespoons

* baking powder - 1 teaspoon

* fructose or sweetener - to taste

Cooking

1. Whisk eggs with fructose. Add kefir with starch, stir.

2. Add cottage cheese to the mixture and mash it with a fork.

3. So that the dough for cottage cheese casserole, like in kindergarten, is not too liquid, add 2-3 tablespoons of flour. Add baking powder, mix thoroughly.

4. Grease the form or use parchment. Pour the dough and cook in the oven for 30-40 minutes at 180-190 degrees.

And finally, a few tips on how to cook a cottage cheese casserole like in a kindergarten.

Prepare only fresh ingredients. A common myth is that if a product has expired, something can be baked from it. This is not the case. If you have stale cottage cheese or sour cream have a bitter and sour taste, you can not use it. Especially if you are cooking for a child.

The recipe for a casserole like in kindergarten provides for an elementary and simple set of products. If you want to add your own ingredients, make sure they are compatible with the main ones. And that the consistency will not change. So experiment with pleasure and wisely!

Before cooking, mash the cottage cheese with a fork. If it is very dry, grind it through a sieve or beat with a blender. This way you will achieve a more uniform dough consistency for the casserole.

Ingredients

• 5 eggs;
• 120 g of sugar;
• 500 g of cottage cheese;
• 100 g sour cream;
• a little vegetable oil;
• some semolina.

Cooking

Beat the eggs with a mixer until smooth. Add sugar and beat again. Add cottage cheese and sour cream and mix well.

Grease a baking dish with oil and sprinkle with semolina. Pour in the curd mixture and smooth it out. Bake in a preheated oven at 180°C for 45-60 minutes until the casserole is browned.

Ingredients

• 500 g of cottage cheese;
• 100 g of sugar;
• 50 ml;
• 50 g butter + a little for lubrication;
• 2 eggs;
• a pinch of vanillin;
• 100 g of semolina.

Cooking

Beat cottage cheese, sugar, milk, softened butter, eggs and vanilla with a mixer until smooth. While continuing to beat, gradually add semolina to the mixture.

Put the curd mass in a form, greased with oil. Leave for 40 minutes for the cereal to swell. Then put the form in an oven preheated to 180 ° C for 30-40 minutes.

Ingredients

• 250 g of cottage cheese;
• 2 tablespoons of sour cream;
• 2 tablespoons of sugar;
• a pinch of salt;
• 1 egg;
• 1 tbsp flour + extra for dusting
• a little butter.

Cooking

Mix cottage cheese, sour cream, sugar, salt, egg and 1 tablespoon of flour. Grease a baking dish with butter and sprinkle with flour.

Put the curd mass in a mold and place in an oven preheated to 180 ° C for 40 minutes.

Ingredients

• 125 ml of milk;
• 5 tablespoons of semolina;
• 250 g pumpkin pulp;
• 3 tablespoons of sugar;
• 100 g of cottage cheese;
• 2 tablespoons of sour cream;
• 2 eggs;
• a little butter.

Cooking

Pour milk into a saucepan and add semolina there. Place over low heat and cook, stirring, until thickened. Lightly cool the resulting porridge.

Cut the pumpkin into small cubes and transfer to a heat-resistant dish. Microwave at full power for 5-7 minutes to soften the pumpkin.

Puree pumpkin with an immersion blender. Put it on it and beat with a blender again. Add sugar, cottage cheese and sour cream and mix again. Add eggs and beat until smooth.

Lubricate the form with oil and put the curd-pumpkin mixture there. Place in a preheated oven at 180°C for approximately 25 minutes.

Ingredients

• 500 g of cottage cheese;
• 2 eggs;
• 7 tablespoons of sugar;
• 3 tablespoons of sour cream;
• a pinch of vanillin;
• 1-2 pears;
• 1 tablespoon ;
• 1 tablespoon butter.

Cooking

Beat cottage cheese, eggs, 3 tablespoons of sugar, sour cream, semolina and vanillin with a mixer until smooth.

Cut the pears into thin slices, after removing the core. Put the remaining sugar, honey and butter into the pan and cook over medium heat, stirring until the sugar dissolves.

Pour the caramel into a baking dish and arrange the pears in a circle. If the pan is suitable for cooking in the oven, you can make the casserole directly in it.

Gently spread the curd mass over the pears. Bake for approximately 40 minutes at 180°C. Then abruptly invert the hot casserole onto a serving platter, covering the baking dish with it.

Ingredients

• 50 g white rice;
• 2 eggs;
• 1½ tablespoons of sugar;
• a pinch of vanillin;
• a pinch of salt;
• 125 g of cottage cheese.

Cooking

Ingredients

• 450 g of cottage cheese;
• 4 tablespoons of semolina;
• 3 tablespoons of sugar;
• ½ teaspoon of soda;
• ½ teaspoon salt;
• a little vegetable oil;
• 3-4 tablespoons of cream or milk.

Cooking

Add semolina, sugar, soda and salt to the cottage cheese and grind the mass well with a spoon or fork. Cover with foil and leave for half an hour to swell the cereal.

Lubricate the baking dish with oil and transfer the curd mass there. Top it with cream or milk. Bake for about 30 minutes at 180°C until golden brown.

Ingredients

• 1 kg of cottage cheese;
• 100 g + 3 tablespoons of sour cream;
• 50 g butter;
• 6 tablespoons of sugar;
• a pinch of vanillin;
• a pinch of salt;
• 6 tablespoons of semolina + a little for sprinkling;
• 1 banana;
• some vegetable oil.

Cooking

Combine cottage cheese, 100 g of sour cream, softened butter, sugar, vanillin and salt. Add mango and mix well. Cut into small pieces, add to the curd mixture and mix again.

Lubricate the form with vegetable oil and sprinkle with flour. Put the curd mass there, level it and brush with the remaining sour cream. Bake at 180°C for 40-45 minutes. Cool the casserole before cutting.

Ingredients

• 180 g fat-free cottage cheese;
• 1 tablespoon of oat bran;
• 1-2 apples;
• 1 egg;
• 1 tablespoon of natural yogurt.

Cooking

Ingredients

• 600 g of cottage cheese;
• 3 tablespoons of flour;
• 3 eggs;
• 6 tablespoons of sugar;
• a pinch of salt;
• a pinch of vanillin;
• a little butter.

Cooking

Place all ingredients, except oil, in a bowl and beat thoroughly with a mixer until creamy. To make the casserole fluffy, you have to beat it for a long time - about 20 minutes.

Ingredients

• 3 eggs;
• 5 tablespoons of sugar;
• 4 tablespoons of semolina;
• 500 g of cottage cheese;
• 1 teaspoon grated lemon zest;
• 1-2 tablespoons of vegetable oil.

Cooking

Beat eggs and sugar with a mixer. Add semolina and beat until creamy. Add the lemon zest and egg mixture to the cottage cheese and mix thoroughly with a mixer.

Grease the pan with vegetable oil. Put it on a strong fire and warm it up for about 40 seconds. Reduce the heat to low, put the curd mass in the pan and level it.

Cover the pan with a lid and cook for 30 minutes. The center of the casserole will rise during the process, but will shrink as it cools.

Ingredients

• 200 g of cottage cheese;
• 2 tablespoons of semolina;
• 2 tablespoons of sugar;
• 1 tbsp butter + a little for greasing
• 2 eggs;
• 1 teaspoon baking powder;
• a pinch of salt;
• a pinch of vanilla.

Cooking

Rub the cottage cheese, semolina, sugar and butter with a fork. Add eggs, baking powder, salt and vanilla and mix with a mixer until smooth.

Grease a small baking dish with butter. Put the curd mixture there, cover the food form and make several punctures in it with a knife.

Put the casserole in the microwave at 800W for about 5-7 minutes.

Kindergarten childhood was remembered by many of us with a wonderful cottage cheese casserole. How cooks conjure in kindergartens, what they put in the curd mass, what secret they own - this is a mystery covered in darkness. More than one hostess spent a lot of time trying to repeat the kindergarten culinary masterpiece, but not everyone managed to accurately reproduce the same taste of childhood. Well, okay! Curd casserole is good because you can experiment with its taste as much as you like.

The cuisine of any nation has its own recipes for cottage cheese casseroles, but they all have one thing in common: in order for you to get a cottage cheese casserole, it does not matter whether it is an American cheesecake or an Italian cassata, choose only a high-quality source product - cottage cheese. No "curd products" or "ready-made curd masses", just real fresh cottage cheese, crumbly and not too greasy, otherwise your casserole will float. All other ingredients must also be fresh.

There are no strict recipes for cottage cheese casseroles - all variations on the theme “cottage cheese + eggs + semolina / flour + filler (dried fruits, fruits, berries, etc.)”, as well as recipes for casseroles with the addition of pasta or noodles, rice or millet, pumpkin or vegetables (a variant of the savory casserole). To make the cottage cheese casserole tender, wipe the cottage cheese through a sieve, but in no case pass it through a meat grinder, the cottage cheese will be sticky and heavy. For a lush casserole, make the curd mass thinner (add sour cream, kefir or natural yogurt) and add a little soda or baking powder for the dough. For a low-calorie casserole, there are recipes without flour or without eggs, such a casserole, especially unsweetened, is the best fit for a hearty breakfast. In general, the result depends only on your imagination, and our site only gives a few examples of what kind of cottage cheese casseroles you can invent.

Ingredients:
1 kg homemade cottage cheese,
½ stack semolina,
2-3 eggs
1 stack Sahara,
½ stack sour cream
½ stack milk,
1 stack raisins,
a pinch of salt,
vanillin - to taste.

Cooking:
Pour the semolina with milk and let stand for 30-50 minutes until it swells. Whisk eggs with sugar. Add semolina, beaten eggs, washed and scalded raisins and other ingredients to the curd rubbed through a sieve. Lubricate the baking dish with butter, sprinkle with semolina or breadcrumbs, lay out the dough and level it. Brush the top with sour cream mixed with raw egg yolk and place in a preheated oven at 180°C for 50-60 minutes.

Ingredients:
500 g cottage cheese,
3 eggs,
5 tbsp semolina,
1 tbsp baking powder
1 sachet of vanilla
dried cranberries, dried cherries, raisins - to taste.

Cooking:
Separate the whites from the yolks and beat them with a pinch of salt until fluffy. Mix the rest of the ingredients, carefully enter the whipped proteins and put the resulting mass into a greased form. Place in an oven preheated to 180-200°C for 40-45 minutes until the top of the casserole is browned.

Ingredients:
500 g cottage cheese,
200 g sour cream
400 g semolina,
300 g sugar
6 eggs
2 tsp baking powder
1 stack raisins.

Cooking:
Whisk eggs with sugar until fluffy. Rub the cottage cheese through a sieve and mix with sour cream. Combine cottage cheese with egg mass, add semolina mixed with baking powder, and washed and dried raisins. Mix well. Pour the resulting mass into a mold greased with butter and place the mold in an oven heated to 180-200 ° C for 40-45 minutes.

Ingredients:
600 g cottage cheese,
250 ml milk
100-150 g of sugar,
50 g starch,
2 eggs,
100 g of a mixture of nuts and candied fruits,
1 sachet of vanilla
a pinch of salt.

Cooking:
Separate the whites from the yolks. Mash the yolks with cottage cheese, add milk, sugar, vanillin and chopped candied fruits and nuts. Mix well. Whisk the egg whites into a strong foam with salt, add to the curd dough and mix. Line a baking dish with parchment paper and grease it with butter. Pour the dough and put in the oven preheated to 180 ° C for about 1 hour.

Ingredients:
500 g cottage cheese,
1 stack kefir,
½ stack semolina,
4 eggs,
¾ stack. Sahara,
1 tsp baking powder
¼ tsp salt,
½ stack raisins, cinnamon or candied fruits,
vanillin.

Cooking:
Using a mixer, beat the eggs with sugar into a fluffy foam, add grated cottage cheese, kefir, semolina, salt, vanillin, baking powder and raisins. Pour the resulting dough into an oiled multicooker bowl and close the lid. Set the "Baking" mode for 45 minutes. After the signal about the end of work, leave the multicooker in the "Heating" mode for 10 minutes, then remove the casserole using the steamer basket.

Ingredients:
200 g low-fat cottage cheese,
100-150 g pumpkin,
1 egg
½ stack raisins,
sugar, cinnamon, vanillin - to taste.

Cooking:
Stir the cottage cheese with the egg, add the pumpkin cut into small cubes, raisins, spices and mix. Put in a ceramic pot and put to languish in the oven with medium heat for 1-1.5 hours.

Ingredients:
1 stack round rice,
450 g cottage cheese,
100 g sugar
2.5 stack. water,
3 eggs,
1 sachet of vanilla
150 g raisins,
1.5 stack. milk,
a pinch of salt.

Cooking:
Pour the washed rice with water, bring to a boil, reduce heat and cook under the lid until the liquid has completely evaporated for 30-35 minutes. Rice will be sticky. Meanwhile, beat eggs with sugar. Combine all ingredients, adding rice last. Pour into a greased mold and bake at 180°C for 40-45 minutes.

Ingredients:
500 g cottage cheese,
100 g butter,
200 g sugar
3 tbsp starch,
5-6 tbsp semolina,
1 egg
2-3 oranges.

Cooking:
Grind peeled and pitted oranges in a blender until smooth. Add 100 g sugar and 2 tbsp. starch and stir. Set aside for now and combine all other ingredients into a homogeneous mass in a separate bowl. It is better to wipe the cottage cheese through a sieve beforehand. Line a baking dish with baking paper, lay out the curd mass, level it and lay out the orange mass. Place the mold in the oven preheated to 180°C for 50 minutes, then turn off the oven and leave to cool for 15-20 minutes.

Ingredients:
500 g millet,
250 g cottage cheese,
1 liter of water
10 eggs
100 g sugar
500 ml milk
vanilla, salt, breadcrumbs.

Cooking:
Sort the millet, rinse well, scald with boiling water and drain the water. Pour into boiling water, boil for 10 minutes, then pour in boiling milk, salt and cook the porridge until tender. Cool down. Rub the cottage cheese through a sieve and combine with millet porridge. Beat the eggs with sugar in a lush foam and add along with vanilla to the porridge with cottage cheese. Grease a baking dish with butter and sprinkle with breadcrumbs. Put the resulting mass, level it, brush it with a beaten egg mixed with sour cream, and bake until golden brown in the oven, heated to 180-200 ° C.

Cottage cheese dessert with coconut

Ingredients:
750 g cottage cheese,
150 g butter,
4 eggs,
½ stack semolina,
150 g sugar
1 sachet coconut flakes (not colored!),
1 sachet of vanilla sugar
½ stack poppy,
100 ml of milk.

Cooking:
Separate the whites from the yolks. Mix the yolks with cottage cheese, semolina, sugar, juice and vanilla sugar until smooth. Then add softened butter and mix well. Separately, beat the whites with a pinch of salt until a strong foam and gently fold into the curd mass. Divide the mass into two parts, add poppy seeds to one, and coconut flakes to the other. In a form covered with baking paper, lay out the curd mass, alternating, with a tablespoon, in two layers. Place the mold in an oven preheated to 180 ° C for 1 hour, then turn off the oven and leave the casserole for another 15 minutes without opening the door.

Pasta casserole with cottage cheese

Ingredients:
150 g pasta
400 g cottage cheese,
2 tbsp oils,
4 eggs,
4 tbsp Sahara,
1 stack nuts,
raisins, lemon peel - to taste.

Cooking:
Boil macaroni in salted water and drain. Separate the yolks from the protein. Rub the yolks with cottage cheese, sugar, butter and lemon zest, combine with pasta, nuts and raisins. Whisk the whites with a pinch of salt into a strong foam and combine with the curd mass. Put in a greased form and bake in a hot oven for 20-25 minutes.

Ingredients:
400 g cottage cheese,
2 eggs,
2 apples
3 tbsp butter,
1-3 tbsp Sahara,
½ tsp cinnamon,
breadcrumbs, powdered sugar.

Cooking:
Peel the apples, remove the core and cut into slices. Put the apples in the pan, add the butter, sugar and cinnamon and simmer for 5-6 minutes. Cool down. Rub the cottage cheese through a sieve, combine with apples and beaten eggs and mix until smooth. Put in the prepared form and place in the oven, heated to 180-200 ° C, for 15-20 minutes. Sprinkle with powdered sugar when serving.

Cottage cheese casserole with cauliflower

Ingredients:
400 g cauliflower,
200 g cottage cheese,
200 g cheese
4 eggs,
1-2 tbsp butter,
salt.

Cooking:
Separate the cauliflower into florets and chop. Grate the cheese on a coarse grater. Combine cottage cheese, cheese, cauliflower and eggs and mix until smooth. Put the resulting mixture into a greased form and bake for 20-25 minutes at a temperature of 180 ° C.

Cottage cheese and potato casserole

Ingredients:
1 kg potatoes
200 g onion
50 g vegetable oil,
1 tbsp breadcrumbs,

Filling:
500 g cottage cheese,
5 eggs
100 g parsley.

Cooking:
Boil the peeled potatoes until tender and rub through a sieve. Chop the onion and fry in vegetable oil until golden brown, add to the potatoes, salt and pepper to taste. Separate the whites from the yolks, beat the whites and mix with the potato mass. For the filling, chop the greens, rub the cottage cheese through a sieve, mix with parsley and yolks, salt to taste. Grease a baking sheet with oil and sprinkle with breadcrumbs. Put half of the potato mass on a baking sheet, on it - the filling of cottage cheese and herbs, then close the top with the remaining potato mass. Grease the top of the casserole with butter or sour cream and place in an oven heated to 180-200 ° C for 20-30 minutes.

Cottage cheese casserole with sun-dried tomatoes

Ingredients:
500 g low-fat cottage cheese,
3 eggs,
50 g hard cheese
5 tbsp semolina,
5-6 slices sun-dried tomatoes,
1-2 garlic cloves,
2-3 tbsp vegetable oil,
1 tsp baking powder
1 bunch of greens
flour, salt, black ground pepper - to taste.

Cooking:
Wipe the cottage cheese through a sieve, chop the greens, cut the tomatoes into small cubes, chop the garlic very finely. Separate the whites from the yolks. Whisk egg whites to stiff peaks with a pinch of salt. Mash the yolks with cottage cheese, add semolina and baking powder and mix. Add vegetable oil, chopped herbs and garlic. Sprinkle the tomatoes with flour and mix so that the pieces of tomatoes are completely in the flour. Add to the curd mass, mix and gradually gently fold in the beaten egg whites. Salt and pepper to taste. Grease the form with oil and put the dough into it. Place in an oven heated to 180°C for 30-35 minutes. Then sprinkle grated cheese on top and bake for another 10 minutes.

Cottage cheese casserole with herbs

Ingredients:
500 g cottage cheese,
200 g hard cheese,
4 eggs,
1 bunch of green onions
2 cloves of garlic
½ tsp hot red ground pepper,
1 tsp ground paprika,
salt, herbs - to taste.

Cooking:
Rub the cottage cheese through a sieve, chop the greens, grate the cheese on a fine grater. Whip the egg whites into a fluffy foam. Combine all ingredients and mix well. Grease the molds with oil and sprinkle with breadcrumbs, lay out the curd mass and bake at a temperature of 200 ° C until golden brown.

Ingredients:
500 g potatoes
100-200 g of cottage cheese,
½ stack sour cream
1 onion
1 tbsp flour,
salt, pepper - to taste.

Cooking:
Peel potatoes, boil and mash. Combine it with cottage cheese rubbed through a sieve, finely chopped onion and other ingredients. Pour into a greased baking dish and place in the hot oven for 15-20 minutes.

Cottage cheese and mushroom casserole

Ingredients:
400 g cottage cheese,
200 g cheese
4 eggs,
5-6 tbsp sour cream
2 bulbs
500 g mushrooms (fresh or frozen)
salt, black ground pepper - to taste.

Cooking:
Mix cottage cheese, cheese, grated on a fine grater, eggs and sour cream until smooth. Cut the onion into cubes and fry together with the mushrooms in vegetable oil. Cool and add to curd mass. Pour into a baking dish and bake at 180°C for 45 minutes.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina