Casserole in a slow cooker recipe with cottage cheese, how to make a casserole airy and lush

Casserole and semolina casserole in a slow cooker is a traditional dish from the oven, adapted for cooking in a kitchen unit. With proper baking, a multicooker casserole turns out to be no less tasty and airy than in an oven.

Casserole with semolina - a classic version of the dish, which for many decades has been an actual kindergarten dessert. The semolina in the dish is good in that it allows you to absorb the excess liquid of the cottage cheese without spoiling either its texture or taste. Besides casseroles, is semolina used in making puddings and souffles? dishes that are supposed to be tender, melting in your mouth.

6 secrets to making a gourmet casserole

1. Replace flour with semolina. If the casserole recipe contains flour, you can safely replace it with a similar amount of semolina - this way it will turn out more tender and magnificent.
2. Beat the whites with a pinch of salt. Carefully separated from the yolks, cold proteins with salt whip faster and more stable. Mixing utensils should be dry.
3. Add sugar to the proteins after the foam has appeared. This will allow the whites to whip better and become airier.
4. Do not open the cover until the mode ends. To avoid temperature differences, which can lead to falling of the risen dish.
5. Do not use liquid cottage cheese. If there is no other product, increase the amount of semolina in the recipe, bringing the curd mass to the consistency of thick sour cream.
6. Let semolina swell well. It is recommended to keep the cereal in the liquid for at least half an hour, but it is more correct to wait about 40 minutes for its better absorption.

Classic cottage cheese casserole recipes step by step

Curd with semolina

The classic recipe for a cottage cheese casserole with semolina in a slow cooker is good because when these proportions of products are observed, the dessert turns out to be airy and soft. Such a casserole is tasty and without additives, but it will not be superfluous to add fresh or dried fruits to the dish. To make the dish a pleasant yellow color (as in the photo), chefs recommend using rustic egg yolks or saffron infusion in the recipe.

You will need:

• kefir - a glass;
• manka - half a glass;
• sugar - half a glass;
• cottage cheese - 0.5 kg;
• eggs - 5 pcs.;
• baking powder - 1 teaspoon;
• vanillin - 2 pinches.

Cooking

1. Kefir pour semolina and let the mixture brew for half an hour.
2. In the resulting mixture, enter egg yolks, cottage cheese, vanillin and baking powder.
3. Beat whites with sugar until peaks.
4. In small portions, add proteins to the curd mixture.
5. Put the mixture in a bowl greased with any oil and, leveling it with a spoon. How long does it take to bake? Bake for 40 minutes using the Baking program. Next, leave the casserole at the same time in a closed unit in the “Heating” mode. The dish is ready!

If you open the unit earlier, the semolina casserole in the multicooker will settle. In the opposite case, it will turn out high and tender. In order for proteins to mix well, they must be cold - just from the refrigerator. If you want to brown the casserole to a golden crust, turn the dish over with a plate before heating.

With sour cream. Easy step by step recipe

Cottage cheese casserole in a slow cooker with semolina and sour cream is especially tender - as in childhood, you can replace raisins with candied fruits and pour jam on top. It will also be very tasty and beautiful. To prevent the dish from falling, do not pull it out of the slow cooker until it cools. If you cook in a large slow cooker, set the cooking time a quarter of an hour longer than indicated in the recipe.

You will need:

• eggs - 3 pcs.;
• semolina - 6 tbsp. l .;
• cottage cheese - 0.5 kg;
• sour cream - half a glass;
• raisins - half a glass;
• sugar - half a glass;
• salt - 0.5 tsp;
• vanilla extract - 1 tsp;
• soda - 0.5 tsp.

Cooking

1. Mix soda with sour cream and leave for half an hour.
2. Mash the cottage cheese with sugar and eggs. Into the resulting mixture, add vanilla extract, semolina and dried fruits.
3. Add sour cream to the mass. Mix well.
4. Bake in the greased capacity of the multicooker on the Baking program for 50 minutes.

To make the cottage cheese semolina casserole in the multicooker is as fluffy as possible, the amount of cottage cheese in the recipe (with the same ingredients) is recommended to be increased to 1 kg. Instead of sour cream in the recipe, you can use kefir or natural yogurt (suitable for pp). To avoid excess fat content in the dish due to the greased form, sprinkle the edges of the bowl with a layer of crackers, semolina or cover with cooking paper.

Cottage cheese and semolina pie. How to do

A cottage cheese and semolina pie in a slow cooker is prepared with flour and butter and, in consistency, resembles a cupcake. The recipe is good because in the kitchen unit it cooks quickly and does not burn. In addition to standard ingredients, it is not forbidden to add 1 lemon grated zest to the dough.

You will need:

• soda - 1 tsp;
• butter - 180 g;
• cottage cheese - 1/4 kg;
• baking powder - 1 tsp;
• flour - 1.5 multi-cups;
• eggs - 4 pcs.;
• sugar is a multi-glass.

Cooking

1. Mix butter (soft) with sugar, cottage cheese, eggs and slaked soda.
2. Pour the flour into the mixture and mix again.
3. Pour the mass into the bowl of the multicooker and bake for 70 minutes on the Baking program.

In order to bake a cake more useful, in the recipe you can use whole wheat flour instead of white rye. In addition, the flour in the dough can be completely replaced with semolina? so the cake will become softer. For a change of taste, it is not forbidden to add fresh fruits, berries, raisins and nuts to the dough.

Cottage cheese casserole with semolina in a slow cooker is a gentle and nutritious dish that is especially to the children’s liking. With the help of kitchen appliances, this delicious and healthy dessert can be made simply and quickly. Enjoy your meal!

Other casserole recipes