Composition / ingredients
Cooking method
The most important thing in cooking casseroles as in childhood and, probably, in our time, the most difficult thing is to choose a real good cottage cheese. The fatter the cottage cheese is, the tastier the casserole will turn out.
If you are on a diet or just watch your figure, then you can take low-fat cottage cheese, and replace sugar with a sweetener.
Children like it better when the casserole is very sweet, so I sometimes add 4 tablespoons of sugar instead of 3. Then you can't drag the kids away from the kindergarten casserole by the ears.
And so, let's do the cooking!
1. To begin with, in the old recipe for cottage cheese casserole, it is necessary to grind the cottage cheese twice through a sieve so that the grains of cottage cheese do not come across in the casserole.
But since we live in the age of high technology, we will skip this grueling activity and use a blender. Therefore, we immediately proceed to step 2.
2. Cottage cheese is mixed with sugar, salt and milk. To make the curd mixture homogeneous, we use an immersion blender for mixing. If there is no blender, then you can alternatively skip the cottage cheese through a meat grinder.
3. Add eggs and semolina. Mix well. We leave the curd mass for 15 minutes so that the semolina swells.
4. The baking dish is well lubricated with softened butter. Any shape is suitable, both silicone and metal. The main thing is that the thickness of the curd mass is no more than 3-4 centimeters, otherwise the casserole will not be baked.
5. Pour the dough for the casserole into the mold, level it with a spatula or spoon.
6. Put the mold in a preheated oven and bake at 200 degrees for about 30 minutes (depending on your oven, the cooking time may vary).
7. Let the finished curd casserole cool so that it holds the shape when sliced. After that, cut into portions and serve with sour cream, condensed milk, fresh fruits, berries or with jam, jam, jam. In kindergarten, such a curd casserole is most often served by pouring condensed milk.
Bon appetit and new culinary successes!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
