The perfect dinner is a cottage cheese casserole in a slow cooker. Recipes for cottage cheese casserole with semolina and without semolina in a slow cooker to the delight of everyone

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

Semolina casserole is a classic version of a dish that has been a popular kindergarten dessert for many decades. Semolina in a dish is good because it allows you to absorb excess liquid of cottage cheese without spoiling either its consistency or taste. Besides casseroles, is semolina used in puddings and soufflés? dishes that are supposed to be tender, melt in your mouth.

6 secrets to making fluffy casseroles

1. Replace flour with semolina. If there is flour in the casserole recipe, you can safely replace it with the same amount of semolina - this way it will turn out more tender and magnificent.
2. Beat egg whites with a pinch of salt. Carefully separated from the yolks, cold proteins with salt whip faster and more stable. The mixing bowl must be dry.
3. Add sugar to the proteins after the foam has appeared. This will allow the squirrels to beat better and become airier.
4. Do not open the cover until the end of the mode. To avoid temperature differences that could cause the risen dish to fall.
5. Do not use liquid curd. 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 the 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 it to be better absorbed.

Classic cottage cheese casserole recipes step by step

Curd with semolina

The classic recipe for cottage cheese casserole with semolina in a slow cooker is good because, if these proportions of the products are observed, the dessert turns out to be airy and soft. Such a casserole is delicious without additions, 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;
• semolina - half a glass;
• sugar - half a glass;
• cottage cheese - 0.5 kg;
• eggs - 5 pcs.;
• baking powder - 1 teaspoon;
• vanillin - 2 pinches.

Cooking

1. Pour semolina with kefir and let the mixture brew for up to half an hour.
2. In the resulting mixture, add egg yolks, cottage cheese, vanillin and baking powder.
3. Beat egg whites with sugar until peaks.
4. In small portions, add proteins to the curd mixture.
5. Put the mixture into a bowl greased with any oil and, leveling it with a spoon. How long to bake? Bake for 40 minutes using the "Baking" program. Next, leave the casserole for 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 slow cooker will settle. Otherwise, it will turn out high and tender. In order for the proteins to mix well, they must be cold - fresh from the refrigerator. If you want to brown the casserole until golden brown, turn the dish over using a plate before reheating.

So that the raisins do not crumple, but are evenly distributed throughout the casserole, sprinkle them with flour before adding them to the dough.

With sour cream. Easy step by step recipe

Cottage cheese casserole in a slow cooker with semolina and sour cream turns out to be 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 off, do not pull it out of the multicooker until it cools down. If you are cooking in a large slow cooker, set the cooking time to a quarter of an hour more 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 cottage cheese with sugar and eggs. In the resulting mixture, add vanilla extract, semolina and dried fruits.
3. Add sour cream to the mass. Mix everything well.
4. Bake in a greased multicooker container on the Baking program for 50 minutes.

To make the curd-semolina casserole in the slow cooker as lush as possible, it is recommended to increase the amount of cottage cheese in the recipe (with the same ingredients) to 1 kg. Instead of sour cream in the recipe, you can use kefir or natural yogurt (suitable for pp). To prevent the dish from feeling extra fat due to the oiled form, sprinkle the edges of the bowl with a layer of breadcrumbs, semolina, or line with cooking paper.

The "Baking" mode can be used not only for cottage cheese and flour products, but also for frying vegetables before stewing, as well as cooking chops and baked potatoes.

Cottage cheese pie. How to do

Cottage cheese-semolina pie in a slow cooker is prepared with flour and butter and resembles a cake in texture. The recipe is good because in the kitchen unit it cooks quickly and does not burn. In addition to the standard ingredients, it is not forbidden to add the grated zest of 1 lemon 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 - multiglass.

Cooking

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

To make the cake healthier, you can use whole wheat flour instead of white rye flour in the recipe. In addition, can the flour in the dough be completely replaced with semolina? this will make the cake softer. For a variety 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 tender and nutritious dish that children especially like. With the help of kitchen appliances, this delicious and healthy dessert can be made quickly and easily. Bon appetit!

One of the simple, tasty and healthy desserts is cottage cheese casserole with semolina. A recipe with a photo in a slow cooker will help you figure out all the intricacies of preparing this dish using modern kitchen appliances. Adding semolina to the curd dough makes the casserole more airy, and various additives (raisins, dried apricots, fruits, lemon zest) enrich its taste and give a pleasant aroma.

Features of the multicooker (tightness, uniform heating, maintaining a constant temperature, the ability to cool the dish at a slowly falling temperature) are great for making casseroles. If you follow the recommendations, they are tender and lush.

Ingredients

• 0.5 kg of cottage cheese (5-9% fat content);
• 6 table. spoons of semolina;
• 100 ml of kefir;
• 4 table. spoons of sugar;
• 4 eggs;
• 3 table. spoons of raisins;
• 10-12 pieces of dried apricots;
• salt;
• butter for greasing the bowl.

Cooking

1. First you need to prepare semolina and dried fruits. To do this, you need to warm up the kefir a little and pour semolina over it. Mix the mixture well to get rid of lumps, and leave it for 20-30 minutes to swell. If there is time, then you can withstand 40 minutes.
2. Wash the raisins and dried apricots with running hot water and pour warm boiled water for 20 minutes, too. Then put the dried fruits in a colander, rinse again and dry a little. This method will get rid of contaminants and remove harmful organic oils, wax or paraffin, which is used to process dried fruits. A few pieces of dried apricots can be left to decorate the casserole, and the rest of the dried apricots should be finely chopped.
3. It is better to shift the cottage cheese into a deep bowl. Then you need to carefully separate the yolks from the whites. Put the yolks into the cottage cheese, add sugar and grind everything thoroughly, and best of all - mix with a mixer. Place the egg whites in a clean, fat-free and completely dry bowl (these are the necessary conditions for normal whipping of the whites), add a pinch of salt and beat them with a mixer until they become stable foam. It is advisable to beat the whites for at least 10 minutes (then the dough will turn out more airy).
4. By this time, semolina and dried fruits will be ready. It is necessary to add the prepared semolina, raisins and chopped dried apricots to the cottage cheese and mix everything well. A few raisins can be left to decorate the casserole. Lastly, you need to add whipped proteins to the curd mixture and mix everything very carefully.
5. Lubricate the bottom and side walls of the multicooker with butter or refined vegetable oil. Transfer the curd dough to a bowl, and decorate the top of the casserole with the left raisins and dried apricots. Select the "Baking" mode in the menu, set the timer for 45 minutes. During baking, the lid of the multicooker must not be opened, because. this can cause the casserole to fall off.
6. After the end of the program, do not rush to remove the bowl. Cottage cheese casserole with semolina in a slow cooker should stand for another 15-20 minutes. If this is provided for by the design of the multicooker, then it is advisable to remove the valve in which condensate is collected. Then you need to open the lid of the multicooker and let the casserole cool. Such a gradual cooling in a slow cooker will allow the casserole not to settle and maintain splendor.
7. After that, you can already transfer the casserole to a dish using a plastic steaming basket. The basket is inserted into the bowl, then, holding both the bowl and the basket with your hands, the bowl must be quickly turned upside down. Then the casserole will be lying on the basket. You can put it on the dish any side you like.
8. You can make tea and call everyone to the table. Now you know how to prepare a cottage cheese casserole with semolina in a slow cooker. A recipe with step-by-step photos will help simplify the process of its preparation.

Cottage cheese casserole in a slow cooker with semolina like in a kindergarten

To achieve the same taste in a casserole as in kindergarten, the addition of milk and butter to its composition will allow. Cottage cheese grains should be felt in this casserole, so you should not use curd mass or too fatty cottage cheese for it (optimally - 9% fat). It is also not necessary to whip the curd dough with a blender or mixer; in a slow cooker, it still turns out to be quite soft and tender.

Ingredients

• 400 g of cottage cheese;
• 2 eggs;
• 70 ml of milk;
• 3 table. spoons of semolina;
• 3 table. spoons of sugar;
• 70 g butter;
• 10 g vanilla sugar.

Cooking

1. Remove butter from the refrigerator in advance, because. it will be needed in a softened form. You can also heat it in a water bath or microwave. Add eggs, sugar, semolina, vanilla sugar, softened butter and milk to cottage cheese.
2. Mix everything well and leave for about 20 minutes. This is necessary so that the semolina has time to swell. After the semolina absorbs moisture, the curd mixture will become thicker.
3. Lubricate the multicooker bowl with butter and put the curd mass into it. Select the "Baking" mode, time - 30 minutes. Approximately the same amount of time you need to leave the casserole in the bowl to cool after the beep about the end of the program. Then you need to transfer it to a dish using a plastic steamer basket. This casserole can be served either warm or cold.

Cottage cheese casserole in a slow cooker with semolina and apples

This casserole has a delicate texture and a pleasant aroma of apples with cinnamon. If desired, a few tablespoons of raisins can be added to the composition of the casserole, which will enrich its taste.

Ingredients

• 400 g of cottage cheese;
• 3 table. spoons of semolina;
• 3 apples;
• 4 table. spoons of sugar;
• 2 eggs;
• 0.5-1 tsp. spoons of cinnamon.

Cooking

1. Peel the apples from the core and skin and grate on a coarse grater. It is better to use sweet varieties of apples. One apple can be left for decoration. Drive eggs into cottage cheese, add sugar, semolina and rub well. Then add apples, cinnamon and mix well.
2. Lubricate the multicooker bowl with butter and lightly sprinkle with semolina. Put the curd-apple mixture into the bowl, smooth the top and decorate with slices of apples. Select the "Baking" mode and set the timer for 50 minutes.
3. After the end of the program, leave the casserole to stand in the slow cooker for another 10-15 minutes. Then it should be cooled a little, shifted to a dish and can be served at the table.

Cottage cheese casserole in a slow cooker with semolina and banana

In the process of preparing this casserole, several options are usually used. First - bananas are mashed to a puree state, then mixed with cottage cheese. The second way - bananas are cut into small pieces and mixed with cottage cheese and the third option - bananas are cut into circles and spread in a middle layer in a casserole. This recipe describes exactly the latter option, but you can choose any to your taste. The addition of bananas gives the casserole a pleasant taste and aroma.

Ingredients

• 300 g of cottage cheese;
• 2 eggs;
• 3 table. spoons of semolina;
• 3 table. spoons of sugar;
• 1 banana;
• 20 g butter for greasing the bowl;
• a quarter teaspoon of baking soda.

Cooking

1. Beat eggs with sugar using a mixer or blender. Add cottage cheese, semolina, soda to them and beat again. The curd mass should turn out in consistency, like thick sour cream. Therefore, if the mass turned out to be watery (it depends on the cottage cheese), then you need to add semolina; if, on the contrary, it is too thick, you can beat in another egg, or add a spoonful of sour cream, kefir or cream.
2. Peel the banana and cut into slices no more than 5 mm thick. Lubricate the multicooker bowl with butter and lightly sprinkle with semolina. Pour half of the curd mixture into the bowl.
3. Spread the circles of bananas on top (it is better to retreat a little from the edges), and the remaining cottage cheese on the layer of bananas. Smooth the top of the casserole and, if desired, decorate with raisins, canned or fresh pitted cherries (when spreading on the dough, the berries should be slightly immersed in the dough).
4. Select the "Baking" mode, set the timer for 50 minutes. After the beep, leave the casserole in the slow cooker for another 10 minutes. Then the casserole needs to be cooled a little and, using a steaming container, put on a dish.

Cottage cheese casserole in a slow cooker with semolina and yogurt

The casserole prepared according to this recipe is tender and airy. The addition of yogurt and vanillin gives it a pleasant aroma. If you take yogurt with the addition of bright berries (raspberries, blueberries, blackberries), then the casserole will acquire a pinkish color. If desired, raisins or candied fruits can be added to such a casserole.

Ingredients

• 500 g of cottage cheese;
• 150 ml of drinking yogurt;
• 100 g of semolina;
• 100 g of sugar;
• 3 eggs;
• baking powder - 2 tsp;
• a pinch of salt;
• vanillin to taste.

Cooking

1. The technology for making casseroles with semolina and yogurt is the same as the casseroles described in the first recipe. First, semolina is poured with yogurt and left for half an hour to swell.
2. Then the whites are beaten separately with salt, and the yolks are ground with cottage cheese and sugar. Curd mass is combined with proteins, gently mixed to avoid sedimentation of proteins.
3. Then the dough is poured into the multicooker bowl, previously greased with butter, and baked in the “Baking” mode for 45 minutes. After that, it is aged in a slow cooker for 15 minutes, cools down, and only then is transferred to a dish. When serving, the finished casserole can be poured with yogurt or sour cream.

Cottage cheese casserole in a slow cooker with semolina and condensed milk

A feature of this casserole is the absence of sugar and a fermented milk product (kefir or sour cream) in the recipe. Both of these ingredients are successfully replaced with condensed milk. To get a more crumbly dough, we recommend adding a little starch.

Ingredients

• 500 g of cottage cheese;
• 3 eggs;
• half a can of condensed milk;
• half a glass of semolina;
• vanillin to taste;
• salt;

Cooking

1. First you need to beat the eggs to a state of thick foam (it's easier to do this with a mixer). Continuing to beat, gradually pour in the condensed milk. Then add this mixture to the curd. Pour semolina, vanillin, a pinch of salt there and stir everything with a mixer. Let the dough stand for about 20 minutes.
2. Lubricate the bowl of the multicooker with a small amount of butter or refined vegetable oil and pour the dough into the mold. Set the "Baking" mode and set the timer for 50 minutes. After the beep, leave the casserole in the slow cooker with the lid closed for about 20 minutes more (it is advisable to remove the valve to collect the condensate).
3. Then you need to cool the casserole by opening the lid of the multicooker, then transfer it to a dish, cut into portions and serve. In the remaining condensed milk, you can add half a teaspoon of cocoa, mix well and pour over the casserole.

Cottage cheese casserole in a slow cooker with semolina and orange

Adding orange to cottage cheese casserole gives it juiciness and a pleasant aroma. In this recipe, the amount of ingredients is indicated in multi-glasses, which is convenient to use when measuring the required amount of products. The standard multi-glass has a volume of 180 ml and is included with the multi-cooker.

Ingredients

• 500 g of cottage cheese;
• 1 multi-glass of semolina;
• 1 multi-glass of kefir;
• 1 multi-glass of sugar;
• 4 eggs;
• 1 orange;
• 20 g butter for greasing the bowl.

Cooking

1. The method of preparing curd dough is the same as in the first recipe. After the base for the casserole is ready, you need to peel the orange, cut it into circles and cut each circle in half.
2. Lubricate the multicooker bowl with oil, sprinkle with semolina and place oranges on the bottom. Pour them with curd mass and bake in the “Baking” mode for 45 minutes.
3. Then leave the casserole in the “Heating” mode for another 20 minutes. After that, let the casserole cool and transfer it to a dish (oranges should be at the top).

Cottage cheese casserole in a slow cooker with semolina and lemon

Thanks to the addition of lemon zest to the dough, such a casserole turns out to be tasty, beautiful and fragrant. By the way, the zest (the top yellow layer of the lemon peel) gives the casserole a pleasant lemon smell, but does not make it taste sour, because. does not contain citric acid.

Ingredients

• 400 g of cottage cheese;
• 1 glass of semolina;
• 400 g sour cream;
• 3 eggs;
• 4 table. spoons of sugar;
• 50 g butter;
• zest of 1 lemon;
• 2 teaspoons baking powder spoons.

Cooking

1. Grind cottage cheese with softened butter and sour cream. Beat eggs with sugar with a mixer until a thick foam forms. Mix semolina with baking powder. Add the egg-sugar mixture to the cottage cheese and, gradually adding semolina, mix the dough thoroughly. Leave it to stand for 20 minutes so that the semolina swells and the dough becomes thicker.
2. Wash and dry the lemon. Grate the lemon zest on a fine grater and add to the curd dough. Mix everything again.
3. Lubricate the multicooker bowl with butter and put the dough into it. Smooth the top with a spatula. Cook in the "Baking" mode for 45 minutes, then leave in the "Heating" mode for another 15 minutes. After cooling, transfer the casserole to a dish. Serve with lemon tea.

Perhaps, of all those dishes that we were fed in childhood, semolina porridge and casserole immediately come to mind. Unfortunately, not all children like at least one of these breakfasts. That is why we present you several recipes for making cottage cheese casserole with semolina. And we offer you to cook in a slow cooker, this wonderful assistant to many housewives.

Ingredients:

• Cottage cheese - 550 gr.
• Semolina - 100 gr.
• Butter - 50 gr.
• Eggs - 3 pcs.
• Milk - 1/3 multi-cup (if you don't have a multi-glass, measure out 60 grams)
• Sugar - 150 gr.
• Vanilla sugar - 1 sachet.

How to cook:

1 First, pour the eggs into a deep plate and mix with milk.

2 After that, you need to add refined and vanilla sugar there, mix. If you cook for children, it is better not to overdo it with sugar, 100 g is enough.

3 It's time for the main ingredient - semolina. After adding it, the mixture should be mixed again, and then left for half an hour. During this time, it should increase in volume.

4 Now you need to do the butter. It needs to be warmed up a little until it becomes soft, and mixed with swollen semolina and cottage cheese.

5 Beat the resulting mixture with a mixer or blender to get rid of lumps. You should get a homogeneous mass.

6 Lubricate the bowl of the multicooker with oil and place the mass prepared for the casserole in it.

7 It remains only to select the "Baking" mode, set the timer for an hour and wait. When the slow cooker notifies that the hour has passed, the casserole should be pulled out and turned over. This will help the basket-steamer. After that, you need to leave it on the "Baking" for another half hour. So the casserole will turn out ruddy on all sides.

Cottage cheese casserole with semolina on kefir in a slow cooker

The next recipe is similar to the previous one, however, in this case, the casserole is cooked on kefir or yogurt, which makes it more tender and airy.

Ingredients:

• Cottage cheese - 600 gr. (9-18% fat).
• Semolina - 0.5 cup
• Sugar - 2/3 cup
• Yogurt (kefir) - 1 cup
• Eggs - 5 pcs.
• Baking powder - 1 teaspoon
• Vanillin - to taste.

How to cook:

1 Semolina should be poured with kefir or yogurt and left for twenty minutes. At this time, she should swell.

2 Then pour the egg yolks into it, separating from the proteins, pour in the vanillin and baking powder and add the cottage cheese. After that, the mixture should be whipped with a blender. But if you don't have it, you can just stir it.

3 Beat egg whites with sugar.

4 Then, little by little, whipped proteins should be placed in a mixture of cottage cheese and mix.

5 Put the resulting egg-curd mass into an oiled multicooker bowl and level it.

6 Now turn on the "Baking" mode and set the time - 45 minutes. After the time has elapsed, the timer should be set again for 40 minutes, but now we need the "Heating" mode.

7 Leave the cooked dish for 15 minutes, after which you can take it out with the help of a steamer basket and serve it to the table.

Cottage cheese casserole with semolina and dried fruits in a slow cooker

Ingredients:

• Cottage cheese - 500 gr.
• Semolina - 2 tablespoons
• Sugar - 3 tablespoons
• Dried apricots, raisins - 50 gr.
• Sour cream - 5 tablespoons
• Eggs - 3 pcs.
• Vanilla sugar - 1 teaspoon
• Butter - 1 tablespoon
• Salt - a pinch.

How to cook:

1 Before you make a casserole, you need to prepare the raisins. To do this, after washing it, it should be poured with boiling water and left for twenty minutes, so that during this time it will steam out properly. If you use dried apricots instead of raisins, do the same with it. You can also use one type of dried fruit or another.

2 Pour semolina into a deep cup, add 3 tablespoons of sour cream and mix. After that, the mixture should be left for half an hour. During this time, it will swell. However, if you have more time available, you may not be in a hurry. Half an hour is enough, but the longer the semolina will stand, the better.

3 Half a kilo of cottage cheese should be rubbed using a strainer. A meat grinder or blender can also help with this.

4 When the semolina swells, you need to add sugar, eggs to it, then add vanilla sugar, then salt. Then the resulting mixture must be mixed well. It is best to use a blender or mixer for this, then the mass will turn out to be homogeneous and without lumps.

5 Drain the water from the raisins and dry them. Then you can put dried fruits to the mass of cottage cheese, which must first be whipped.

6 Grease the bottom and sides of the multicooker with oil. You can also sprinkle with semolina. Then you can put the mixture prepared for the casserole there, leveling with a spoon and smearing the top with sour cream.

7 And finally, turn on the “Baking” mode for 50 minutes. You can also serve such a casserole cold, pouring it with syrup, condensed milk or jam.
Bon appetit!

The beginning of the production and sale of multicookers is considered to be the beginning of the 21st century. I have a multicooker appeared in the kitchen just 2 years ago. At first, I could not understand how it works, all my food either burned or remained raw. But a few of my trials and errors led to the fact that I still learned how to work with her. Now I have no idea what to do in the kitchen without such a faithful assistant. After all, ready-made food turns out to be very tasty, and most importantly, all the useful properties of the products are preserved.

One of my favorite dishes cooked in a slow cooker is cottage cheese casserole with semolina. The delicacy prepared according to this recipe is very tender and airy. Let's cook?!

Kitchen utensils and appliances: spoon, 2 deep bowls, spatula, brush, serving plate, mixer, slow cooker.

Ingredients

Let's start the cooking process

1. Put 600 g of cottage cheese in a deep bowl. Add 3 tbsp. l. semolina and granulated sugar.
2. We put in the total mass with cottage cheese also 1 tbsp. l. sour cream.
   
   
3. Separate 2 eggs into whites and yolks. 1.5 yolks can be immediately sent to a bowl of cottage cheese. And we will beat the proteins in the future, so you can immediately send them to a glass of a blender or to a suitable bowl.
   
   
4. Mix and rub thoroughly with a spoon all the ingredients that we mixed in the bowl.
   
   
5. Add 1 tbsp. l. butter and continue mixing until smooth.
   
   
6. When the homogeneous mass is ready, set it aside for 15-20 minutes so that the semolina has time to swell.
   
   
7. In the proteins that we have left, add a small pinch of salt and beat until thick foam.
   
   
8. We spread the whipped proteins to the main mass and mix.
   
   
9. Pour a few tablespoons of semolina on the bottom of the multicooker bowl so that it is covered with a thin layer.
   
   
10. Put the prepared curd mass into a bowl and level it with a spatula or spoon.
    
    
11. In half of the remaining yolk, add 0.5 tbsp. l. sour cream and mix until smooth. Pour the resulting mixture onto the casserole and smooth with a brush or spoon.
    
    
12. We send the bowl to the multicooker and close the lid. We set the "Baking" mode and the timer for 1 hour. When the time has passed, we take out the multicooker bowl and let the casserole cool for about 20 minutes. During this time, it should move away from the walls and it will be easier to take it out later.
    
    
13. The dish is ready, let's decorate and serve!
    
    
    

How to decorate and with what to serve the dish

The finished dish will be very tasty both cold and warm. There are a lot of decoration options for such a casserole. For example, you can serve such a dish by garnishing with chopped fruit. In addition, the fruits laid out on top can be poured with gelatin and allowed to harden. The result will be very beautiful and bright.

Such a delicacy can also be decorated with sour cream, nuts or dried fruits. And for big sweet lovers, we serve it with condensed milk, grated or melted chocolate.

Video recipe for making cottage cheese casserole with semolina in a slow cooker

I invite you to see an easy way to make an easy and delicious semolina casserole in a slow cooker.

Basic common truths

• If the cottage cheese is grainy, it must be rubbed through a sieve or chopped well with a blender so that lumps do not come across.
• Very watery cottage cheese should be squeezed well, and if dry, then add 1-2 tbsp. l. sour cream.
• The casserole can be cooked with the addition of starch, then it will turn out more like a soufflé.
• You can also add a whole egg to it, without dividing it into proteins and yolks. The taste will not change from this, but the casserole will turn out less airy.

There are a lot of options for making sweet cottage cheese casseroles. For example, you can do . Or would be a good alternative.

But do not forget about the main dishes, which we can also cook in a slow cooker, for example,. With the help of such an assistant, you can cook popular, very satisfying and tasty. Try and experiment, especially since our kitchen assistants are always ready to help and take over the main cooking processes.

And with what do you like to cook such delicacies and how do you decorate? Maybe you have your own secret of cooking this dish? Tell me about it in the comments on the site. And I wish you bon appetit!

Cottage cheese casserole is a great option for a tasty and healthy breakfast. This dish is especially appreciated by mothers who cannot cram a spoonful of cottage cheese into their beloved child, but the kids eat the sweet casserole with a bang. The taste of the dessert prepared according to this recipe is moderately sweet, with a slight citrus note.
Sometimes wheat flour is added to the mass for cottage cheese casserole. But often it clogs the dough, and the result is a dense dessert. For a delicate and airy consistency, it is recommended to use semolina, then the casserole comes out like a real curd soufflé. Cottage cheese casserole with semolina in a slow cooker turns out to be tender and light, for lovers of very sweet pastries, we recommend adding another tablespoon of granulated sugar to the curd dough or serving the casserole with condensed milk, sweet sauce.

Taste Info Sweet casseroles

Ingredients

• Cottage cheese (fatty) - 0.5 kg;
• Butter - 50 g;
• Eggs - 3 pcs.;
• Sugar - 3 tablespoons;
• Semolina (with a slide) - 3 tablespoons;
• Sour cream - 3 tablespoons;
• Vanilla sugar - 10 g;
• baking powder - a pinch;
• Zest of half a lemon.

How to cook cottage cheese casserole with semolina in a slow cooker

Melt the butter until liquid in a water bath (or in a microwave oven). Add sugar. Stir.


Then put sour cream, semolina in a bowl with butter.


Be sure to flavor the dough with vanilla sugar or extract.


Cottage cheese goes well with citrus fruits. You can add lemon or orange zest to the casserole. To do this, wash a lemon with a thick, rough skin thoroughly with hot soapy water, then rinse and pour over with boiling water. Wipe the peel dry with a paper towel, and using a grater with small holes, carefully remove a thin yellow layer from the skin of the fruit. The peel is removed from oranges in exactly the same way.
Add the zest to the dough, mix and leave for 10 minutes to swell the semolina.


After the specified time, send 3 medium-sized chicken eggs to the mixture.

Beat the mass thoroughly with an immersion blender (you can use a stationary one).


Add cottage cheese, a pinch of baking powder. For a delicious casserole, it is better to use fat cottage cheese (9%), ideally a homemade fermented milk product. Beat the ingredients again with a blender to get a smooth mass without lumps.


Lubricate the multicooker bowl with a thin layer of butter. And for greater reliability, so that the casserole does not stick to the pan, sprinkle the bottom and sides with semolina.


After that, pour the thick curd dough on semolina into the prepared bowl of the multicooker and turn on the "Baking" mode for 50 minutes. In some multicookers, the operating time of this mode is 45 minutes. In this case, after the end of the “Baking” operation, leave the casserole in the “Heating” mode for 20 minutes. Then turn off the multicooker, but do not open the lid - let the dessert stay inside for another 10-15 minutes. So that the finished casserole does not lose its shape during removal from the multicooker bowl, it is recommended to cool it. And only then take it out with the help of a steam rack.

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The top of a casserole cooked in a slow cooker always turns out pale, not fried. Therefore, before serving, pour it with sour cream and decorate with fruits or berries. Bon appetit!