Casserole in a slow cooker recipe; with cottage cheese, how to create an airy and fluffy casserole

Casserole in a slow cooker recipe with cottage cheese, how to create an airy and fluffy casserole

Cottage cheese casserole with semolina in a slow cooker is a simple and satisfying dessert that is easy to please both guests and household members. How to cook a savory casserole and curd-semolina pie in a slow cooker so that the dishes come out superb and fluffy.

Cottage cheese and semolina casserole in a slow cooker is a regular oven dish, adapted for production in a kitchen unit. When baked correctly, the casserole from the multicooker comes out no less tasty and airy than in the oven.

Semolina casserole is a traditional version of a dish that has been a popular kindergarten dessert for many decades. The good thing about semolina in a dish is that it allows you to absorb excess liquid from the cottage cheese without spoiling either its mixture or taste. Apart from casseroles, is semolina used in making puddings and soufflés? dishes that are supposed to be tender and melt in your mouth.

6 secrets for making a fluffy casserole

Replace flour with semolina. If the casserole recipe contains flour, you can safely replace it with the same amount of semolina - this will make it more tender and fluffy.
Beat the whites with a pinch of salt. Painstakingly separated from the yolks, cool whites with salt whip up faster and more stable. The mixing container must be dry.
Add sugar to the whites after foam has formed. This will allow the whites to whip better and become more airy.
Do not open the lid until the end of the mode. To avoid temperature changes that could cause the risen food to fall.
Do not use watery curd. If there is no other product, increase the amount of semolina in the recipe, bringing the curd mass to a mixture of thick sour cream.
Let the semolina swell well. It is recommended to keep the cereal in water for at least half an hour, but it is better to wait about 40 minutes for its best absorption.

Traditional recipes for cottage cheese casserole step by step

Cottage cheese with semolina

The traditional recipe for cottage cheese casserole with semolina in a slow cooker is excellent because if these proportions of goods are observed, the dessert comes out airy and soft. This casserole is delicious without any additions, but it wouldn’t be superfluous to add fresh or dried fruit to the dish. To make the dish have a pleasant yellowish color (as in the photo), chefs advise using country egg yolks or saffron infusion in the recipe.

You will find it useful:

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

Pour the semolina with kefir and let the mixture brew for up to half an hour.
Add egg yolks, cottage cheese, vanillin and baking powder into the resulting mixture.
Beat the egg whites with sugar until stiff.
Add the whites into the curd mixture in small portions.
Place the mixture in a greased bowl with some oil and smooth it out with a spoon. How long to bake? Bake for 40 minutes using the Baking program. Then 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 multicooker will settle. Otherwise, it will turn out to be the highest and most affectionate. For the whites to mix well, they must be cool—fresh from the refrigerator. If you want to brown the casserole until golden brown, turn the dish over using a plate before heating.

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 - just like in childhood, you can replace the raisins with candied fruits and pour jam on top. It will also be very tasty and wonderful. To prevent the dish from falling, do not remove it from the multicooker until it has cooled. If you are cooking in a large slow cooker, set the cooking time a quarter of an hour longer than indicated in the recipe.

You will find it useful:

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.

Mix soda with sour cream and leave for half an hour.
Mash cottage cheese with sugar and eggs. Add vanilla extract, semolina and dried fruits to the resulting mixture.
Add sour cream to the mixture. Stir everything well.
Bake in a greased multicooker container on the “Baking” program for 50 minutes.

To make the cottage cheese-semolina casserole in a multicooker very fluffy, 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 a drink or natural yogurt (suitable for pp). To prevent excess fat from being felt in the dish due to the greased pan, sprinkle the edges of the bowl with a layer of breadcrumbs, semolina or line with cooking paper.

Curd-semolina pie. How to create

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

You will find it useful:

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

Mix butter (soft) with sugar, cottage cheese, eggs and slaked soda.
Add flour to the mixture and stir again.
Pour the mixture into the multicooker bowl and bake for 70 minutes on the “Baking” program.

To bake a pie healthier, you can use whole grain flour instead of white rye flour in the recipe. Besides, can the flour in the dough be replaced with semolina? this will make the cake more tender. To contrast the taste, it is not forbidden to add the freshest 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 tasty and necessary dessert can be created simply and quickly. Bon appetit!

Cottage cheese casserole with semolina in a slow cooker

Ingredients

Cottage cheese 9% – 700 g

Chicken egg – 2 pcs.

Semolina – 100 g

Butter – for greasing the pan

195 kcal
1 hour 15 minutes
1 hour 15 minutes

Photo of the finished dish

Step-by-step recipe with photos

Cottage cheese casserole with semolina is my winner among the huge number of casseroles. It has the most delicate structure and excellent taste. I always cooked it in the oven, but not so long ago I tried the multicooker in the “Baking” mode. The result satisfied me 100%. Simple, fast and without unnecessary hassles. Plus, the flavor and warm texture remained consistent. The only difference is the golden brown crust only on the bottom and along the edges.

Cottage cheese and sour cream for this dish can be used at any percentage of fat content, the main thing is of proven quality. As for fillers, give preference to raisins or other dried fruits; they mix perfectly with curd dough (I prepared the traditional one, without fillers). Along with the sweet sand, add a little more vanilla, then your casserole will acquire a subtle, pleasant smell.

To make cottage cheese casserole with semolina in a slow cooker, prepare the ingredients according to the list for the recipe.

Combine cottage cheese (I have 9%) with sugar and chicken eggs.

Using an immersion blender, beat the mixture until smooth. If you don’t have a blender, grind the cottage cheese through a fine sieve first and only later mix it with the rest of the ingredients.

Then add semolina and sour cream to the curd mass.

Stir well again and leave for 10 minutes at room temperature so that the semolina swells a little.

Meanwhile, grease the multicooker bowl with butter. I wasn’t entirely sure of its high-quality non-stick coating, so in addition to butter, I also used parchment. Place the curd dough into the prepared bowl. Use a silicone spatula to smooth the surface.

Close the lid and select the “Baking” mode. Cook cottage cheese casserole with semolina in a slow cooker for 60 minutes. When the beep sounds, carefully remove the bowl and transfer the casserole to the wire rack. Let the baked goods cool slightly.

That's all, a delicious, warm casserole of cottage cheese with semolina is ready. Cut it into portions and serve warm. If desired, it can be sprinkled with sweet powder and supplemented with the freshest berries, sour cream and a cup of fragrant tea.

Cottage cheese casserole in a slow cooker - 5 best recipes

I would like to note that the cottage cheese casserole in a slow cooker comes to readiness very quickly and turns out so tasty that it will appeal to those who are not very fond of dairy products. Question - Why? The point is that the correctly measured ingredients included in this dessert result in an indescribably tasty, tender and light dish. Naturally, provided that the entire process from start to finish is carried out correctly.

Cottage cheese casserole is not only a very tasty dessert, but also, of course, a very necessary one, because it contains such microelements that our body needs so much: calcium, phosphorus, potassium and others.

In this article we will learn a lot of fascinating things about an ordinary cottage cheese casserole in a slow cooker, which is prepared quite simply and does not require any special effort or culinary talent from you.

Cottage cheese casserole in a Redmond multicooker with photo

I think this recipe can be a solution for resourceful parents, because baked in a Redmond multicooker, the casserole is so tasty, light and so airy that having prepared such a dessert once, your children will not only eat it with pleasure, but will also ask you to create it more.

Ingredients:

Cottage cheese – 500 gr
chicken eggs - 3 pcs
sugar -50 gr
salt to taste.

Manufacturing method:

After you have prepared all the necessary products, you first need to separate the egg yolks from the whites. After that, put the cottage cheese in a clean, deep bowl, add the yolks, the amount of sugar indicated above and carefully bring everything together with a mixer until smooth.

Then add a pinch of salt into the bowl with the whites and beat until they form snow-white peaks. Combine the curd mixture with the protein mixture and mix well until smooth.

Now we take and grease the multicooker bowl with butter or margarine, put the resulting mass into it, carefully level it with a spoon and close the lid.

Using the menu key, set the “Baking” mode for 50 minutes and leave to cook.

After the time has elapsed, after the sound signal, open the lid, remove the finished baked goods from the bowl, cut into portions and serve.

Recipe with semolina, like in kindergarten

Very warm, airy and light – this is exactly what this baked product comes out with, which is sure to please your taste. Plus, this is an irreplaceable dish in dietary and baby food.

Ingredients:

Cottage cheese – 500 gr
egg - 2 pcs
sugar - 1/2 cup
butter - 10 g
semolina - 1/2 stack
drink – 200 ml
salt - 1 pinch.

Manufacturing method:

In a deep bowl, combine cottage cheese, yolks, sugar, semolina and drink. Then beat with a blender until smooth and leave for 20 minutes.

Pour a pinch of salt into the egg whites, beat until stiff peaks form, then transfer them to the main mixture and mix with a spoon.

Grease the multicooker bowl with melted butter, put the curd mass into it and close the lid. We turn on the “Baking” mode for 50 minutes and for now we are carried away with our business.

After the ready signal sounds, without opening the lid, let the dish cook for another half hour. The pie comes out light on top, so it’s better to turn it upside down, then cut it into portions and serve for tea.

Airy casserole without semolina and flour

In fact, in any cottage cheese recipe, there are additional components in the form of semolina, because it acts as a thickener and perfectly absorbs the separated whey and holds together the components of the dough. Cottage cheese casserole without adding semolina is a light and quick-ready dessert.

Ingredients:

Cottage cheese – 500 gr
egg - 3 pcs
sugar - 3 tbsp. l
sour cream - 1 tbsp. l. with a slide
vanillin - 1/3 tsp
starch - 2 tbsp. l
salt - 1 pinch.

Manufacturing method:

Pour sugar into cottage cheese (preferably crumbly and not very wet), add egg yolks, sour cream, vanillin and starch.

Next, using an immersion blender, we bring everything to a homogeneous, fluffy mass.

If you don’t have an electronic device like a blender, then you need to pass the curd through a sieve a couple of times, combine it with the rest of the ingredients and beat with a whisk.

Now we separate the yolks from the whites, put a pinch of salt in the whites and beat them into a thick foam. Then we transfer it in parts into the curd mass and mix.

How to cook a casserole in a Polaris multicooker

For the dessert to be a success, you need to choose the freshest and fairly dry cottage cheese. First you need to pass it through a meat grinder or (even better) rub it through a sieve. In this case, your casserole will turn out quite airy and without any lumps.

Ingredients:

Cottage cheese –700 gr
semolina – 7 tbsp. l
eggs – 3 pcs.
sour cream – 0.5 cups
sugar - to taste
butter – 30 g
vanilla sugar – 1 sachet
salt - a pinch.

Manufacturing method:

1. First you need to mix semolina with sour cream and leave to swell for 30 minutes.

2. Pour the cottage cheese into a large bowl through a sieve using a spoon.

3. Using a mixer or whisk, beat eggs with salt, vanilla and regular sugar.

4. Then combine the pureed curd with the egg mass, swollen semolina and mix everything thoroughly until smooth.

5. Grease the bowl of the Polaris multicooker with butter and transfer the curd dough into it.

6. Close the lid and turn on the “Baking” mode for 35 minutes and wait for the end of the process.

7. At the moment when the beep sounds indicating the end, do not rush to take it out, but leave it for another 15-20 minutes to cool.

8. Place the finished pie upside down on a flat plate and decorate at your discretion - with sweet powder, jam or sour cream.

Video on how to prepare cottage cheese casserole without eggs step by step

Cottage cheese casserole with semolina in a slow cooker

Casseroles are the most delicious and favorite delicacies among children and adults - be it sweet or not. A warm cottage cheese casserole with semolina in a slow cooker will appeal not only to those who love cottage cheese, but also to a little picky eaters.

These casseroles are hearty, tasty and beautiful. This is an ideal option for starting a tasty and frisky breakfast, a hearty lunch or an unforgettable dinner. Casseroles are suitable for dietary and baby food. Cottage cheese with the addition of a certain amount of semolina is used as a base. With this combination, your casserole will always turn out tender and soft.

Ingredients:

cottage cheese (9-18%) - 500-600 g
sugar - 2/3 cup (two thirds)
eggs - 5 pcs
semolina - 0.5 cups
drink or yogurt - 1 glass
baking powder - 1 tsp.
vanillin - to taste

Recipe for cottage cheese casserole with semolina in a slow cooker:

Pour semolina over yogurt or kefir and leave to swell for 15 - 20 minutes.

Then add cottage cheese, yolks, baking powder and vanillin. Mix everything well, or better yet, beat it with a blender.

Beat the whites with sugar until soft peaks form. I beat with a mixer.

Gently fold the whipped whites into the curd mixture (in small portions).

Grease the bowl with some oil, add the curd mixture and smooth the surface with a spoon.

The cottage cheese casserole with semolina is baked in a Panasonic in the “baking” mode for 40-50 minutes. After the signal, throw the casserole in a closed multicooker in the “heating” mode for 40 minutes. Then turn off the multicooker and after 10-15 minutes remove the casserole from the bowl using a steaming braid. If you open it earlier, the casserole will settle!

Cottage cheese casserole with semolina is ready! Bon appetit.