Buckwheat casserole for a diet. Buckwheat casserole: from the main hearty dish to the dessert option

If the family does not like cereals too much and they stay in the refrigerator for a long time, their serving should be changed. So, a buckwheat chicken casserole, original in taste and design, cooked with your own hands in the oven, always diverges with a bang, and even with an additive. A treat rich in useful elements is an ideal option for a family breakfast, and for dinner this not too high-calorie and light dish will come in handy.

What You Need to Make a Delicious Buckwheat Chicken Casserole

This complex dish, simple in composition and baking technology, will turn out to be incredibly tasty, subject to some simple rules:

• For a casserole based on buckwheat porridge, it is best to take the grits of the “unground” variety. It consists of selected grains, almost without debris, besides, it steams well, but at the same time, each grain keeps its shape.
• The choice of meat depends on the desired calorie content. So, the breast is considered the most dietary of all chicken carcasses. Fatty thighs or drumsticks are also suitable for baking under a “fur coat” of buckwheat porridge.
• In the list of products for some recipes for this treat, you can find the mention of raw buckwheat.

• The meat can be put into the filling raw, chopped finely, or fried with onions. Minced meat is also a pretty tasty option. Here it can be laid out on half-finished buckwheat. A casserole using such products will cook a little longer, and as a result we get a hearty and juicy treat.
• Ideally, for topping, it is better to take a piece of gouda, ricotta or parmesan. These famous cheeses melt easily, saturating the treat with an inimitable aroma and taste. If it is problematic to buy such a product, then you can get by with any high-quality hard cheese from domestic cheese makers.

• Homemade chicken casserole with buckwheat turns out even more delicious if the meat filling is combined with mushroom or vegetable filling.
• The amount of spices and herbs in the dish must be adjusted to taste. We recommend, in addition to the classics in the form of black ground pepper, season the treat with basil, parsley (dry or in the form of fresh herbs), and garlic.

Buckwheat casserole with chicken in the oven, a classic recipe

Ingredients

• - 1 tbsp. riding + -
• - 1 PC. + -
• - 1 PC. + -
• - 5-6 tablespoons + -
• - 2 pcs. + -
• - 150 g + -
• - 2 tbsp. + -
• - 1/3 tsp + -
• - taste + -

How delicious to make a casserole of buckwheat with chicken with your own hands

1. First, let's make a cereal base for our dish. To do this, fill the cereal with water so that the water is 2 fingers higher than it, and put the pan on the fire.
2. When the liquid comes to a boil, we make the fire quieter, add water and cover the dish.
3. After the water boils away, and the grains of buckwheat soften, turn off the fire, tightly cover the pan with a lid and leave its contents to cool in this form.
4. While the buckwheat is cooking, boil the meat. If you add a bay leaf and a couple of peppercorns to the broth, then the resulting aromatic liquid can be used for soup or gravy for cutlets.
5. After letting the fillet cool a little, cut it into slices, about 1 cm thick.
6. We remove the husk from the onion, cut the juicy pulp into a large cube and put it in a frying pan, where half of the oil should be warmed up by that time.
7. Pass the onion until soft, add meat, pepper, after 5 minutes put 2 tbsp. sour cream. We stir for another 5-7 minutes and turn off.
8. In a deep bowl, combine the eggs and the second part of the sour cream, mix until smooth, salt.
9. Three cheese on a grater.
10. Lubricate the form with the remaining oil, put a third of the finished porridge on the bottom, sprinkle with a third of the cheese chips. Cover with the second part of the porridge and fill it with cheese.
11. The last layer is chicken with onions. Sprinkle the rest of the porridge and cheese on top.
12. Fill everything with egg mash, send the form to the hot oven. At a temperature of 180 ° C, the treat will be ready in 40 minutes.

A casserole covered with a ruddy cheese crust, having previously allowed it to cool slightly, can be served with sour cream or vegetable salad.

Original minced chicken casserole with buckwheat

Ingredients

• Buckwheat - 1 tbsp.;
• Minced chicken meat - 500 g;
• Bulb large - 1 pc.;
• Large carrot - 1 root crop;
• Hard cheese - 200 g;
• Medium eggs - 2 pcs.;
• Ground black pepper - ½ tsp;
• Vegetable oil - 2-3 tablespoons;
• Fresh dill (greens) - 1 bunch;
• Salt - to taste.

How to make a delicious buckwheat casserole with chicken fillet

1. Buckwheat must be boiled in water as detailed in the previous recipe.
2. After cleaning the vegetables, we divide the onion into 4 parts and cut it with a sharp knife into plates, not too thin.
3. Three carrots on a grater with large holes.
4. After heating some of the oil in a frying pan, put onion slices in it, sauté for a couple of minutes and add carrots, fry on a not too high heat for another 3-4 minutes, add salt.
5. We cover the bottom of the mold with oil and fill it with half of the buckwheat.
6. Put raw (salted and peppered) minced meat on top.
7. On it we put the onion-carrot roast and the second part of the porridge.
8. Pour the contents of the form with egg mash, mixed with dill slices, sprinkle with cheese chips and send to the oven.

At a temperature of medium intensity, the treat will be cooked in about half an hour. Cool it, divide it into portions and serve with fresh vegetable slices.

The best recipe for buckwheat casserole with chicken and mushrooms

If a couple of glasses of boiled buckwheat lingered in the refrigerator, and a walk through the forest gave a basket of fresh butter or chanterelles, you can please your home with a delicious dinner of these products, adding your favorite chicken and seasoning everything with aromatic herbs.

Forest mushrooms, in their absence, can be replaced with an equal amount of champignons or oyster mushrooms.

Ingredients

• Boiled buckwheat "unground" - 2 tbsp.;
• Chilled chicken brisket - 1 pc.;
• Raw mushrooms - 200 g;
• Bulb large white - 1 pc.;
• Fatty sour cream (with sourness) - 250 ml;
• Cheddar cheese - 200 g;
• Olive oil - 4 tablespoons;
• thyme - 3 sprigs;
• Freshly ground pepper - 0.5 tsp;
• Salt - 0.5 tsp;
• Provence herbs (a set of spices) - a pinch.

Buckwheat casserole with chicken in the oven according to a homemade recipe

• After cleaning the onion, chop it and send it to the heated oil (2 tablespoons). As soon as the onion is reddened, add chopped (not too finely) mushrooms and simmer over low heat until soft, adding a little oil.
• When the mushrooms are almost ready, put the meat in the pan, cutting it into a cube, 1 cm thick.
• Let the chicken turn white and brown a little. A minute before the filling is ready, season it with pepper, add salt, add thyme, cut it, and seasonings.
• When the meat with vegetables has cooled down a little, put it on the bottom of the mold, level it, cover it with a layer of buckwheat porridge on top.
• The next layer is sour cream. It also needs to be well leveled so that it completely covers the form.
• Sprinkling the semi-finished casserole with cheese chips, send it to the oven. Baking time - 20 minutes at 180 degrees. The aroma and taste are incredible, especially when wild mushrooms are added!

Healthy food does not always require complex preparation and expensive delicacies. A hearty and fragrant casserole of your favorite buckwheat with chicken in the oven is the best confirmation of this.

If the basis of this dish is made from various healthy cereals, for example, rice or millet, then every time we will get a new taste and a new dish.

Buckwheat is the product that is always in the kitchen of the hostess. In addition, this product is very useful. But many are bored with ordinary buckwheat porridge, they want some kind of variety. How can you cook simple, but at the same time delicious casseroles using buckwheat?

Recipe for buckwheat casserole with minced meat and cheese

It can be served in addition to any dish, but it can also become the basis of a fairly hearty dinner.

For the dish you will need:

• 2 cups of buckwheat (you can take half-eaten ready-made porridge);
• 300 g minced pork;
• carrot;
• 2 eggs;
• a glass of milk;
• a little bit of cheese;
• 1 st. l. vegetable oil;
• a pinch of your favorite spices

This recipe is very easy to make:

1. It is necessary to boil the buckwheat until cooked and put it in a form in which it will be baked.
2. Fry minced meat with onions and spices in a pan, then put it on top of buckwheat.
3. Add eggs to milk, beat the resulting mass, salt. Then pour this over buckwheat with minced meat and leave to brew for five minutes.
4. Pour the entire mixture of ingredients into a mold and put in the oven for 15-20 minutes at a temperature of 180 to 200 degrees.

A few minutes before the readiness, you need to add a little grated cheese to the top of the casserole.

Recipe for buckwheat casserole with chicken in the oven

1. First you need to boil the cereal, and then put it in a baking dish - this will be the first layer of the casserole.
2. Then fry carrots and onions until a golden crust appears, after chopping them. The resulting roast should cover the entire first layer of the casserole.
3. Marinate chicken meat in spices, salt and mayonnaise, it should stay under the marinade for at least half an hour. Then it must be laid out in a third layer in the form.
4. From above you need to grease the casserole with a sauce obtained from sour cream and mayonnaise, and then sprinkle with fresh herbs - for example, onions or parsley - and grated cheese.
5. The dish is prepared for about 35-40 minutes in the oven, heated to 180-200 degrees.

The dish turns out juicy and very satisfying.

Buckwheat casserole with mushrooms, minced meat and cheese

To prepare it, you need to take:

• 2 cups of buckwheat;
• a little minced meat - pork, chicken or beef;
• carrot;
• a few champignons;
• one large bell pepper;
• 3 eggs;
• a little seasoning.

To prepare such casseroles with vegetables you need:

1. Prepare buckwheat porridge.
2. Prepare vegetables - carrots and onions - by cutting them into small pieces, and then fry them in a pan.
3. Cut the mushrooms and peppers into cubes and fry after the carrots and onions.
4. Put everything in one pan - buckwheat, vegetables, and mushrooms. Sprinkle grated cheese on top.
5. Beat the eggs with a small amount of salt, and then add the resulting mass to the buckwheat with vegetables and mushrooms.
6. Transfer all ingredients to a baking dish and put in the oven for 40 minutes. The temperature in the oven can be from 180 to 200 degrees.

You can cook the casserole in a slow cooker, then it will take less time.

Buckwheat and pumpkin: a delicious casserole recipe

Pumpkin is a very useful product. So why not make a casserole using pumpkin and buckwheat?

From simple buckwheat porridge, you can cook an original dish. Family members will like buckwheat casserole, to which minced meat, poultry fillet, sour-milk products and fruits are added. In such a "company" the dish will play in a completely different way.
The secret of such a culinary miracle is very simple.

Among the most useful cereals, buckwheat occupies one of the first places. The biological substances contained in this cereal normalize the functioning of the cardiovascular system, as well as the liver.

Layering is back in fashion

An ordinary buckwheat casserole with minced meat can be made from several tiers. Thus, the hostess will not serve the first course on the table, but a pretty pie or cake. If you cut the received treat into portioned pieces, you get a museum exhibit worthy of admiration. The white layer on a marble background fascinates and misleads even the most sophisticated gourmets. And only a sprig of dill will subtly hint to him that this is just an ordinary side dish.
So, to cook such an appetizing buckwheat porridge casserole, you need:

In this case, the oven must be heated to 180 °. It can be enabled in advance. But in order for each layer of the nested products to be sufficiently saturated with the filling, pierce the raw dish in several places. To do this, cooks use a wide knife or spatula.

For those who are on a diet, it is better to use chicken fillet or beef. If the family wants to enjoy a juicy and nutritious lunch, then pork tenderloin should be preferred.

If desired, minced meat can be cooked separately in a pan. Before this, it is necessary to cut the onion into small pieces, as well as a few cloves of garlic and fry. When the vegetables are browned, you can add ground meat. After the minced meat becomes crumbly, broth, tomato sauce, herbs and other spices should be added. Five minutes of boiling and a layer for buckwheat casserole is ready.
Then all the same technological processes follow: the formation of layers and impregnation with sour cream sauce. It is worth considering that fresh toast combined with orange fresh will help you appreciate the entire flavor spectrum of the dish.

Note to sweet tooth

From cereals you can get quite a decent, and most importantly, sweet treat. In the cookbooks of our grandmothers, one recipe for buckwheat casserole, which is prepared with the addition of cottage cheese, was lost. If you don’t tell your friends what an unusual cake is made of, then few people will guess about it on their own. To prepare such an amazing cake in the best possible way, the hostess needs:

Now gently mix the cottage cheese and apple pulp. The ingredients must be thoroughly mixed in order to eventually obtain a homogeneous mass. Next, the hostess should:

Cottage cheese should be chosen not too fat. It is desirable that it be slightly wet. This will give it viscosity. If it is dry, then you can safely dilute 2 tbsp. l sour cream.

The top layer of buckwheat casserole should be greased with butter or just put a few pieces on top. Fat contributes to the formation of a golden crust. To make this unusual cake easy to remove from the mold, lay parchment paper on the bottom and along the walls. Some people cover it with flour, but this is not necessary.

color illusion

Picky households are happy to sweep any meat dishes off the table. But for everything else in their stomach there is simply no room left. Therefore, the hostess faces a choice whether or not to throw away the side dish left after dinner. You can solve the problem in two ways. It is enough just to cook a casserole with buckwheat in the oven, and there will always be recipes. Moreover, the appearance of the treat will strike many on the spot. Yellow (hard cheese), white (milk) and green (parsley) colors stand out exquisitely against a motley background. So roll up your sleeves and get to work. First, cook the porridge and fry the onion. Next, you need to proceed in this order:

Instead of one type of cheese, you can use three at once. In this case, you should opt for varieties such as feta, mozzarella and parmesan.

The casserole is recommended to be served warm. Although many people like to use it as a cold snack. This amazing buckwheat casserole can be served with thinly sliced ​​bacon. At the same time, cabbage and cucumber salad is a great solution for a spring meal.

Video recipe for buckwheat chicken casserole

Buckwheat casserole is a great opportunity to heartily and tasty feed the whole family. After all, you see, it often happens when you don’t want to eat simple porridge, so it stays in the refrigerator for several days. But if you add a few additional ingredients to it, you get an incredibly appetizing dish that both adults and children will be happy to eat.

Many people will like buckwheat casserole much more than ordinary unleavened porridge.

How to add variety to your diet

So, buckwheat casserole. There are a great many recipes for its preparation: with vegetables and mushrooms, poultry and minced meat, with cottage cheese and sour cream, with fruits, berries, dried fruits, etc. In a word, from this variety everyone will be able to choose a dish to their taste, even the most sophisticated gourmets.

On a note! By the way, the use of dishes from buckwheat has a positive effect on blood formation, and is also useful in diseases of the heart, liver, blood vessels and a number of other diseases. Groats are saturated with vitamins, microelements and other biologically active substances that are necessary for the normal functioning of the whole organism!

Buckwheat casserole is a great opportunity to benefit with taste. As a side dish, buckwheat usually turns out dry, but the casserole, on the contrary, is always very juicy, fragrant, and the appetizing crust that forms on its surface during cooking will not leave anyone indifferent. And at the same time, this dish is a rather unexpected way to make your menu more diverse, because we are more accustomed to pasta, potatoes and cottage cheese casseroles, and buckwheat in this role seems inappropriate to many. And today we will destroy this stereotype. Let's get started!

Simple casserole

This is the simplest option for making buckwheat casserole, which will not require you to make any special efforts or time to prepare additional ingredients.

We will need:

• a glass of boiled cereals;
• a raw egg;
• small bulb;
• 50 g hard cheese.

We clean the onion from the husk and finely chop. Saute in vegetable oil until golden brown. Mix with boiled buckwheat.

We rub the cheese on a fine grater. In a separate bowl, beat the egg, add a little. We also combine the prepared ingredients with porridge. We mix everything.

Preheat the oven to 180°C. Lubricate the refractory form with butter and put the buckwheat mass into it. Cover with foil or a lid and send to bake. After a quarter of an hour, we take out the finished dish, let it cool slightly and cut it into portions.

Meat casseroles

Buckwheat porridge casserole with meat or minced meat is already a complete main course that does not require any additives. You can take it with you to work or cook it for Sunday dinner, when the whole family gathers at the table.

with minced meat

Let's prepare the ingredients:

• 300 g of cereals;
• 350 g minced meat;
• 100 g of cheese;
• 1 head of onion;
• 50-60 ml of sour cream;
• butter;
• salt;
• spices.

Wash the grits, sort and boil, after adding a little salt to the water.

We free the onion from the husk, chop finely and pass it in a small amount of butter. When a golden crust forms on it, add minced meat to the pan.

Advice! You can use absolutely any minced meat - pork, beef or chicken, it doesn't matter!

Mix everything well and cook under the lid for about ten minutes. We bring the mass to taste with salt, sprinkle with your favorite spices, pepper, mix again and remove from the stove.

Grate hard cheese on a fine grater and combine it with sour cream.

We apply a thin layer of butter on the walls of a refractory form, spread half of the cereal, then fried minced meat mixed with onions, half a serving of sour cream with cheese. Repeat all layers, covering them with the remaining sour cream.

We send the form to the oven preheated to 200 ° C and cook the casserole for half an hour.

With Chiken

To prepare this dish, you need to prepare the following products:

• a glass of cereal;
• 2 chicken fillets;
• 150 g of cheese;
• 190 ml sour cream;
• medium bulb;
• 3 cloves of garlic;
• a teaspoon of hops-suneli spices;
• salt;
• oil.

Thoroughly wash the buckwheat and boil it in salted water until half cooked. We spread the cereal in a heat-resistant form.
We wash the chicken, cut off the fat and put it in a saucepan, add salt, cook until fully cooked. Take out the meat and cut into small cubes. Spread on buckwheat porridge and sprinkle with spices. Pour in a little less than a glass of hot water.

Mix sour cream with grated cheese and grease the chicken fillet on top. We send the dish to a preheated oven and bake at 180 ° C for an hour.

Buckwheat casserole with mushrooms

Oven-cooked buckwheat casserole with mushrooms is a very tasty lean dish that will delight you with its unusual aroma. For its preparation, the following products are needed:

• one and a half glasses of cereals;
• 280 g of champignons;
• 2 eggs;
• a quarter of a pack of butter;
• large head of onion;
• half a glass of sour cream;
• a couple of tablespoons of flour;
• dill;
• breadcrumbs;
• vegetable oil;
• dried herbs;
• salt.

Pour water (1l) into a saucepan and let it boil. With the appearance of the first bubbles, pour in the washed cereal, add half a teaspoon of salt and cook over high heat for about 5-7 minutes. When the water becomes somewhat less and its level reaches the level of buckwheat, put the butter, reduce the gas supply to the minimum mark, cover with a lid and cook the porridge for about a quarter of an hour. After the buckwheat is completely ready, remove the stewpan from the stove and let it cool.

Break the eggs into a deep bowl and beat them with a whisk. Add the egg mass to the cooled cereal and mix.

We are engaged in the preparation of the filling for our casserole: we free the onion from the husk, chop it as finely as possible and pass it in vegetable oil until a golden color is formed. We thoroughly wash the mushrooms, cut off the tip of the leg with a thin layer and remove the skin from the caps. Cut into slices and put in a pan with fried onions. Salt, if desired, add a pinch of ground pepper. With constant stirring, cook the mushrooms until they become rosy.

We take another frying pan, heat it on fire and pass the flour. Don't forget to stir so it doesn't burn. When the flour becomes creamy, pour water into it in a thin stream and mix well so that no lumps form. Pour in sour cream, add a pinch of salt and aromatic herbs.

Pour the sour cream sauce into the pan with the fried mushrooms. We chop the dill and also spread it to the resulting filling. Mix everything, add a little salt if necessary.

Lubricate the refractory form with fat and sprinkle with breadcrumbs - the layer should be thin. We spread the porridge and level it with a spatula. Pour the mushroom filling on top. We send the dish to the oven preheated to 190 ° C and bake for twenty minutes. Decorate the finished casserole with the remaining herbs and serve.

Buckwheat casserole with vegetables

In this casserole, you can add any vegetables that are currently in your refrigerator. It is desirable, of course, that they be seasonal - then the dish will turn out not only very tasty, but will also have great benefits. The ingredients you will need are:

• 200 g of cereals;
• medium zucchini;
• medium eggplant;
• a couple of tomatoes;
• a couple of tablespoons of tomato paste;
• a couple of cloves of garlic;
• dried herbs - basil, thyme;
• fresh herbs - parsley, dill;
• a couple of tablespoons of balsamic vinegar;
• 180 g of cheese;
• fat for frying;
• salt.

Boil the groats in salted water: two parts of water for one part of buckwheat. You can not cook, but pour it with boiling water and let it brew for an hour. But this method is only suitable if you have the time. So, buckwheat porridge is ready.

Turn on the oven and heat it up to 170°C.

We take care of vegetables. Wash the zucchini well and cut it into small cubes. I also wash the eggplant, cut into slices, put in a deep bowl, add a pinch of salt, pour water and leave for ten minutes. Blanch the tomatoes in boiling water for 30 seconds, then remove the skin and cut arbitrarily. We clean the garlic and finely chop with a knife.

We discard the eggplants in a colander, wait a couple of minutes for the excess liquid to go away, and put them together with the zucchini in a heated pan. Fry until golden brown, add tomatoes, pasta and garlic. With a low gas supply, we continue to cook vegetables. Pour in balsamic vinegar, flavor with aromatic herbs, salt and pepper. Stew the filling for a quarter of an hour.

Advice! It is advisable to cover the pan with a lid so that the vegetables give more juice. If they start to burn, then you can add a quarter cup of water!

Add chopped greens to the prepared vegetables, mix.

We take the dishes in which the casserole will be prepared and grease it with any fat. We spread the porridge, then the vegetables, mix if desired and sprinkle with grated cheese on top. We put everything in the oven and cook for about 20 minutes.

Buckwheat casseroles with cottage cheese

Such casseroles will be an excellent breakfast for absolutely everyone. Choose your favorite recipe and start cooking!

With banana and cottage cheese

Ingredients you will need for buckwheat casserole with cottage cheese and banana:

• 200 g of finished porridge;
• 200 g of cottage cheese;
• raw egg (protein);
• banana;
• 15-20 g of honey;
• a pinch of cinnamon.

On a note! For this dish, it is better to use a slightly overripe banana, which will be softer and give more flavor!

Mash the banana into a pulp with a fork, pour in honey, mix. Beat the protein separately and also add it to the banana mass. We spread the cottage cheese, cinnamon and porridge passed through a fine sieve. We mix everything thoroughly.

Pour the mass into a large mold (if desired, you can spread it out in cupcake molds) and send it to the oven preheated to 180 ° C. Bake for 20-25 minutes.

With dried apricots and nuts

Cottage cheese casserole with buckwheat and dried apricots is prepared from the following products:

• 100 g of cereals;
• 200 g of cottage cheese;
• 150 g dried apricots;
• half a cup of any crushed nuts;
• 140 ml of sour cream;
• 2 eggs;
• a couple of tablespoons of sugar;
• cinnamon;
• vegetable oil;
• a pinch of salt.

Preheat the oven to 180°C.

Boil buckwheat in salted water until tender. Combine eggs with sugar and beat until creamy. Add cinnamon, chopped nuts to them and mix everything.

We mix the finished cooled porridge with cottage cheese, sour cream and egg mass. We mix everything well. Soak dried apricots for a quarter of an hour in boiling water, then rinse and cut into small strips. Add it to the buckwheat dough and mix.

Buckwheat is a surprisingly healthy product that should be introduced into the diet of both children and their parents. However, it can be very difficult to persuade kids to eat a spoonful of this “strong porridge,” as my grandmother called it. If you are tired of fighting children's whims, but at the same time keep an eye on their diet, you can go for a little trick - make a delicious buckwheat casserole that will “disguise” the porridge itself and the kids will certainly like it.

It takes quite a bit of time, but the taste is very gentle. Such a dessert will energize, provide the body with vitamins and give a feeling of satiety for a long time. I offer you two options: a quick buckwheat curd casserole that can be served with breakfast, as well as a more sophisticated option with dried apricots.

Curd casserole with buckwheat

Kitchen appliances and utensils: mixer, oven, baking dish. Prepare in advance a bowl for mixing the dough and a pan in which you will cook porridge.

Ingredients

How to choose the right ingredients

• It is better to take unfried cereals for this dish.- so the casserole will have a more delicate taste.
• Try to choose not too sour cottage cheese best of all - homemade. Fat content should be 9% or even more - the casserole will turn out more tender and nutritious.
• Be sure to check the eggs for freshness. To do this, you can shake each - if no sounds are heard, everything is in order. Another option is to break an egg (each one separately) and look at the consistency of the yolk and protein. The first should be convex, not flat, the second should be thick enough and concentrate around the yolk.

Step by step cooking

1. Pour 420 g of water into a saucepan and boil. While it is heating, rinse 210 g of buckwheat several times.
2. Then lower it into boiling water, and when it boils, reduce the heat. Let the porridge boil for 15-20 minutes until all the water has boiled away.
   
   
3. Refrigerate the buckwheat.
   
   
4. Mix in a bowl 400 g of cottage cheese, three eggs and 70-100 g of sugar (determine according to taste how much you need) and a little vanillin or vanilla sugar.
   
   
5. Beat the mixture with a mixer.
   
   
6. Pour buckwheat porridge into the dough - it should be at room temperature or slightly warm. After that, beat the mass again with a mixer, selecting the minimum speed.
   
   
7. Lubricate the baking dish with 15 g of butter, and then sprinkle with 20 g of semolina - this is necessary so that the dessert does not stick to the bottom and sides.
   
   
8. Carefully transfer the dough into the mold.
   
   
9. Bake it for 40-50 minutes at a temperature of 170-180 degrees.
   
   

Video recipe for making cottage cheese casserole with buckwheat

Want to see how to cook such a buckwheat casserole in the oven? Pay attention to the following video, which demonstrates all the steps of preparation.

Casserole of buckwheat porridge and cottage cheese with dried apricots

Cooking time: 1 hour.
Servings: 4-6.
Calorie content (per 100 g): 182 kcal.
Kitchen appliances and utensils: blender or mixer, oven. Also prepare a baking dish, a knife, a cutting board, a pot for boiling buckwheat.

Ingredients

Step by step cooking

1. Pour 200 g of water into the pan and let it boil. Rinse 100 g of buckwheat and dip in boiling water. Simmer until tender (about 20 minutes) over low heat. Refrigerate the porridge.
   
   
2. Break two eggs into the bowl of a blender or mixer, add 50 g of sugar (can be brown) to them. Whisk well until a fluffy foam forms.
   
   
3. Pour ¼ teaspoon of cinnamon into the dough, mix.
   
   
4. In a separate bowl, mix buckwheat, 200 g of cottage cheese, 150 g of sour cream.
   
   
5. Stir the mass and add 0.5 teaspoon of salt.
   
   
6. Pour the egg mass into the buckwheat mixture. Stir the dough.
   
   
7. Take 100-120 g of dried apricots and cut into small pieces. Cut the remaining 30-50 g into thin strips. Set the strips aside for decoration.
   
   
8. Stir the chopped dried apricots into the dough.
   
   
9. Take the form, pour 16 g (tablespoon) of vegetable oil into it. Grease the bottom and sides of the mold with it.
   
   
10. Transfer the mass to the prepared form. Top the casserole with dried apricot strips.
    
    
11. Bake the dessert for 20 minutes at a temperature of 190 degrees.
    
    

Video recipe for making buckwheat casserole with cottage cheese and dried apricots

A step-by-step scheme for preparing such a tender casserole is shown in the following video. Tips for filling this baking are also given.

How to decorate a dish

To quickly and easily give the dessert an attractive look, remember how it was served: cut into portions, poured over with jam. The same can be done with this pastry (without dried apricots).

Another option is to pour sour cream over the casserole, you can whip it with sugar. If you serve the dish in portions, decorate the pieces with mint leaves, fruit sauce.

• You can boil buckwheat for such a casserole in advance e.g. in the evening. The porridge that was left after dinner the day before is also suitable (of course, if it does not contain tomato sauce or pieces of meat).
• You can grease the mold with both butter and vegetable oil.. If they are not at hand - use margarine.
• Do not want to sprinkle the bottom of the form with semolina? Replace it with breadcrumbs.
• You can cook buckwheat for such a dessert in a slow cooker– it will take about 20 minutes. Do this in advance, and then pastries can be prepared for breakfast.
• To make dried apricots softer, it is better to pre-soak them in water for a couple of hours.. In extreme cases, pour dried fruit with boiling water and let stand for ten minutes.
• To make the eggs beat faster, keep them in the fridge until you start cooking.- so the protein will soon acquire the desired fluffy texture.

How and with what to serve the dish

Baking according to these recipes, like other desserts with cottage cheese, for example, or delicious, is usually served for breakfast or afternoon tea. Due to the high nutritional value of such dishes, they will provide a feeling of satiety for a long time. But as a dessert after dinner, it is better to offer something “easier”, for example.

Tea, coffee (preferably with milk), and juices or compotes are in perfect harmony with such a krupenik. You can serve it with berry juice or cold milk, cocoa.

Other preparation and filling options

• I told you how to cook casseroles in the oven, but you can do it in a slow cooker. Select the "Baking" mode and set the timer for 30-50 minutes, depending on the model and recipe: dried apricot casserole will take less time.
• Instead of buckwheat, you can use other cereals (most often it is rice or semolina). Try to make it sweet too.
• If dried apricots are not at hand, replace them with raisins, dates, dried or frozen cherries (pitted) or prunes.
• Remember that you can also make savory casseroles from buckwheat, which will be an excellent main dish, for example, for lunch. They can add fried minced meat or boiled meat, passed through a meat grinder, fried mushrooms or a mixture of vegetables: carrots, sweet peppers, tomatoes, onions.

Krupenik, or buckwheat casserole, is a real lifesaver in cases where you need to quickly prepare a nutritious and healthy breakfast, somewhere to put half-eaten porridge leftovers or “disguise” healthy foods needed in a children's diet. Do you cook buckwheat casseroles? Share your options for dishes in the comments or supplement my recipes.