Casserole with pumpkin and semolina in a slow cooker

You can prepare a lot of delicious dishes. It goes well with meat, vegetables, fruits, cereals, and cottage cheese. It can be added to dough for pies and casseroles. Thanks to the pumpkin, the finished baked goods are juicy and moist, and the semolina makes the dough slightly crumbly. This casserole is prepared in a slow cooker, so only the bottom part is covered with the crust. If you want to decorate the top of the casserole, sprinkle it with powdered sugar. Pumpkin casserole in a slow cooker is good on its own, but if you pour it with honey, it turns out very tasty and aromatic.

How to cook pumpkin casserole in a slow cooker:

Pour semolina into a plate, pour in milk and leave to swell for forty minutes.

Cut the peeled pumpkin into large slices.

Place in a pan, add ghee and a little water. Simmer over low heat until softened.

Place the pumpkin in a bowl and puree with an immersion blender. Add the swollen semolina.

Pumpkin casserole in a slow cooker with cottage cheese

For beginners, it is enough to have a simple set of ingredients on hand so that in less than an hour a fragrant casserole will appear on the table.

Ingredients:

500 g low-fat cottage cheese;
150 g pumpkin (less possible);
100 ml fresh milk;
3 tbsp. l. semolina;
2 chicken eggs;
1 tbsp. l. liquid honey;
1 tsp. ground cinnamon;
1 tsp. baking powder (without a slide).

Recipe:

Pour the cottage cheese into a deep bowl and lightly “press” with a fork. Place in a blender bowl, add milk, semolina, eggs and baking powder. We bring everything to homogeneity.

Divide the dough into two equal parts and set it aside for a while. wash, cut off the hard peel and tail (if any). Grate the pulp on a medium grater and squeeze out all excess liquid.

Add ground cinnamon and honey. Mix the mixture thoroughly and add it to one bowl with the batter. Again we work well with a spoon. Coat the multicooker bowl with a thin layer of butter. Place two tablespoons of orange mixture on the bottom, and the same amount of white on top. Repeat these steps until the dough is finished.

The result should be a multi-colored “zebra”, similar to a children's cake of the same name.

Select the “Baking” mode and set the time to 45 minutes. During cooking, you should not open or block the lid, because excess air must escape. After the specified time has passed, do not open the multicooker immediately, but only after 10 minutes. Then we wait another quarter of an hour to carefully remove the finished baked goods.

We cut the pie beautifully and serve it with hot tea, juice, coffee or warm milk.

You can cook pumpkin according to this recipe in a Panasonic multicooker.

Healthy! Children eat this dessert with pleasure, even if they don’t like vegetables. You can barely taste the pumpkin and many people think that toffee has been added to the orange dough.

Pumpkin casserole in a slow cooker for children

It is very useful for kids to eat vegetables, and they will never refuse a delicious dessert. Therefore, it’s worth trying to whip up pumpkin casserole at least once.

Ingredients:

400 g peeled pumpkin;
4 tbsp. l. semolina;
3 tbsp. l. granulated sugar;
1 chicken egg;
1 tbsp. l. butter;
0.5 tsp. ground cinnamon;
0.5 packets of vanilla sugar;
a pinch of salt;
parchment paper.

Recipe:

Wash the pumpkin well under running water, cut off the peel and tail. Cut the vegetable into small pieces and place in a clean multicooker bowl.

Pour enough water to cover the “slices”, add a little salt and turn on the “Multi-cook” program (100 degrees) for half an hour. Then we throw the pumpkin onto a sieve and wait for all the excess liquid to drain. Most often this takes no more than 5 minutes.

Using a blender, make pumpkin puree. After this, add the chicken yolk and beat the mixture until smooth.

Add vanilla sugar, cinnamon and regular granulated sugar. The amount of these ingredients may vary depending on personal preference. Beat everything well.

Add semolina in small portions and pick up the whisk again. We make sure that the ingredients combine well and there are no lumps or large pieces.

Place the butter in the microwave for 20-30 seconds (or melt it in a water bath). We wait until it cools completely and pour it into the main composition. Mix everything thoroughly again.

Take a blender in your hands and beat the egg whites into a stiff foam. For everything to work out, no liquid should get into the bowl and you need to work at high speed for at least 5 minutes. Gradually add the resulting mass to the dough and bring the mixture until smooth.

Cut out a fairly large circle from parchment paper and place it on the bottom. Pour in the batter and gently smooth it out with a spatula.

The top can be decorated with pumpkin seeds or without any decorations at all. We set the “Baking” mode for exactly 40 minutes.

We take out the finished casserole by the edges of the parchment. We serve it to the table already sliced.

It’s best to try preparing this recipe with the photo in a Polaris multicooker, although other models with the same functions and power are also suitable.

If desired, you can add raisins, chopped dates, fresh bananas or candied fruits to the finished dough.

The easiest and most delicious pumpkin casserole recipe

Quick and tasty - that’s what can be said about the next dish from affordable and healthy products that can often be found in the refrigerator of a good housewife.

Ingredients:

350 g homemade cottage cheese;
200 g pumpkin;
2 chicken eggs;
2 tbsp. l. sour cream;
1 orange zest;
¼ tbsp. semolina;
¼ tbsp. granulated sugar;
a piece of butter.

Recipe:

We clean the pumpkin from dirt and cut off the peel. Cut it into small slices and place it in a blender bowl. Grind to a pulp at high speed. We do the same with the orange zest, first making sure that there are no rotten or bruised places on it.

Combine these ingredients in a deep bowl and mix well until smooth.

We also “twist” the cottage cheese in a blender or mash it with a fork so that there are no lumps. Add granulated sugar, semolina, eggs and sour cream to it. Mix everything with a wooden spatula or spoon.

All that remains is to add pureed pumpkin with orange zest. Let the finished dough sit for a few minutes.

During this time, coat the multicooker bowl with a piece of butter. Place the pumpkin mixture in it, turn on the “Baking” mode and cook for exactly 60 minutes.

Open the lid, wait for the casserole to cool completely, then carefully remove it, cut into portions and serve.

Those people who don’t like pumpkin most likely simply haven’t come across recipes that will fully reveal the taste of the product. This dish is one of those - the lemon zest will smooth out the pumpkin flavor, the fragrant curd layer will add its own flavor, and the whole rainbow look of the casserole simply cannot help but please the eye. And the irreplaceable Redmond multicooker will help us with this.

Ingredients

800 g pumpkin
300 cottage cheese 18%
4 tbsp. spoons of semolina
1 tbsp. spoon of starch
2 eggs
4 tbsp. spoons of sugar
vanillin
zest of one lemon
butter

Steps

Peel and cut the pumpkin into slices. Simmer it in a slow cooker on the same mode for 20 minutes. To prevent it from burning, I added 50 ml of water to the bottom of the bowl.
Grind the pumpkin in a blender until pureed. I’ll be honest—I was preparing a casserole for the first time, and 800 grams of raw pumpkin, which filled the entire multicooker bowl, seemed more than enough to me. But when it turned into puree, the volume of the mass caused me some doubts. In the end, everything turned out just right, but if you decide to add a couple more layers, you need to use more pumpkins.
It's easy to zest a lemon - take the whole fruit and run a fine grater over the skin on all sides. The more zest you get, the more flavorful the casserole will be.
Add 2 tbsp to pumpkin puree. spoons of sugar, semolina, lemon zest and one egg. I was a little puzzled by the resulting consistency (it seemed very liquid to me) and I added a tablespoon of starch myself. It wasn't in the original recipe. And regarding sugar - 2 tablespoons does not taste very sweet. If you like more, feel free to add more.
Beat cottage cheese with a blender, 2 tbsp. spoons of sugar, semolina, one egg and a packet of vanilla sugar. The mixture will be much thicker than the pumpkin mixture, so for a more even distribution in the bowl, I added another tablespoon of liquid left over from stewing the pumpkin.
I repeat - since I was confused by the liquid pumpkin mass, I decided to cook the casserole on parchment paper. Cut a circle with a diameter slightly larger than the size of the bowl and grease it with butter. Divide the pumpkin into three parts and place one of them with a spoon on the bottom, half of the cottage cheese on it, and so on again.
The final touch is the pumpkin on top and you can turn on the multicooker in baking mode for 40 minutes. Don't be afraid of a wet top of the casserole - all the ingredients are already prepared and the main thing here is that it doesn't fall apart when you take it out. Wait until the cake has cooled slightly before cutting it into pieces. We ate our cottage cheese and pumpkin casserole in one sitting and immediately started asking for a new portion to be prepared tomorrow.

This pumpkin casserole with semolina is delicious and aromatic. You can cook it in any way; I suggest the recipe in a slow cooker. For me, pumpkin is a very tasty and healthy product, but for some reason I am careful with it when cooking. I very rarely add it to millet porridge, and even less often I can cook it with rice. I guess that's all. It always seemed to me that pumpkin is a complex vegetable, and dishes from it need to be prepared in an appropriate and interesting way. But for a long time I couldn’t find a suitable option for which I would be willing to tinker with the pumpkin, because peeling and cutting it is a separate, labor-intensive process.

And yet such a recipe has been found and this is what I offer. So, we are talking about pumpkin casserole, moreover, it will be lean, which, of course, is good news. Why does such a casserole taste like cottage cheese! But there are not many ingredients in it, and it doesn’t take much time to prepare.

Ingredients:

500-600 g pumpkin,
10-12 tbsp. spoons of semolina,
2 tbsp. spoons of sunflower oil,
50 g raisins,
sweetener to taste.

Cooking method:

The hardest part of this recipe is peeling and cutting the pumpkin. But, again, it depends on which copy you come across. Last time I was very lucky with the pumpkin; it turned out to be pliable. Cut the pulp into fairly large pieces.

Now you need to make the pumpkin soft in any convenient way. Boil it, bake it in the oven, but I steamed it in a slow cooker, placing foil in the bowl. It took about 10 minutes.

Add vegetable oil and sweetener to taste to the soft pumpkin (but do not overdo it, pumpkin and raisins are already sweet). Make puree using a fork or blender.

Add semolina to the puree, stirring quickly so that no lumps remain. The mixture should stand for about 15 minutes, during which time the semolina will swell well.

It's time to add raisins to the mixture. If it is dry and hard, pre-soak it in boiling water for 5-10 minutes.

I cooked pumpkin casserole with semolina and raisins in a slow cooker, using the “baking” mode with the lid valve open for 30 minutes. You can also bake the casserole in the oven at 180 degrees; a small silicone mold is suitable for this.

After turning off the multicooker or oven, let the casserole cool slightly, and only then remove it from the pan. Rather, we try it and are surprised - how tasty, juicy it is, and even how similar it is! An excellent Lenten dish with character!

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The most versatile and simple dish is casserole, because it can be prepared from cottage cheese, vegetables, meat and cereals. It is enough to fill all the specified products with dough and bake in a well-heated oven.

There are a lot of casserole recipes. After all, it can be cheese, mushroom, vegetable and meat. By the way, a regular omelet with herbs and tomatoes, cooked in the oven, is also considered a casserole. This dish can be sweet. Often a casserole replaces dessert.

The classic version of this dish is made from cottage cheese, eggs and raisins. You can also add some dried apricots, prunes and even fresh fruit. Unusual combinations allow you to create real culinary masterpieces. Cottage cheese and pumpkin casserole is very healthy.

This dish can be prepared not only in the oven, but also in a slow cooker. The result is a very tasty casserole. To make the dish orange, you need to choose the right pumpkin. Do not take a vegetable that is too pale. It is better to choose a beautiful orange and sweet one.

Cottage cheese and pumpkin casserole in a slow cooker recipe:

1. Pour semolina (it is best to take this cereal from durum wheat) with warm (about 30 degrees) milk and leave to swell for 10 minutes, stirring occasionally. In addition to milk, semolina can be filled with whey, kefir or liquid sour cream.

2. Let's make pumpkin puree. Peel the pumpkin from the skin and seeds, grate it on a coarse grater, put it in a deep heat-resistant bowl, pour in 100 ml. cold water and simmer for 10 minutes until the pumpkin is soft. Then we put it in a colander, rinse it with cold water to cool it and let it drain. Grind with a blender until smooth.

3. Add 100 g to pumpkin puree. sugar, half semolina covered with milk and 1 egg. Mix everything well. Pumpkin dough is ready. We divide it into 2 equal parts.

4. Wash the raisins, pour boiling water over them and let them soften, leaving them for a few minutes. Then dry with paper towels. If the casserole is for adults only, the raisins can be topped with cognac.

5. Let's make the curd dough. To prevent it from turning out rough or hard, rub the cottage cheese through a sieve (or you can use a colander for this).

6. Add the remaining semolina, raisins, remaining sugar and 2 eggs to the prepared cottage cheese. Mix everything very well. Divide the dough into 3 parts.

7. Prepare the multicooker bowl by greasing it with butter. Place 1 part of the curd dough and level it using a spatula.

8. Spread pumpkin dough on top in a thin, even layer. And also, repeating the layers, lay out the remaining dough. You should get 3 curd and 2 pumpkin layers.

In the multicooker, select the “Baking” program, set the timer to 1 hour 10 minutes. I recommend turning the casserole over 10 minutes before the end of the program so that it has a uniform golden color. Cottage cheese and pumpkin casserole in a slow cooker is ready. Bon appetit!!!

Multicooker VITEK VT-4217BN. Power 900 W.

Sincerely, Mazhaeva Marina Igorevna.

How to cook?

The pumpkin should be peeled and cut into large pieces. Now it needs to be placed in the oven and baked at a temperature of 180 °C. You need to keep the pumpkin for about 40 minutes. After this, you need to cool it and grind it into puree.

To the resulting mass you need to add half of the sugar and semolina that are indicated in the composition, as well as one egg. Everything should be mixed thoroughly. You need to add the remaining sugar and semolina to the cottage cheese, as well as the second egg. In addition, you should add raisins here. The dough must be mixed well.

You need to grease the baking dish and put pumpkin puree in it first, and the curd mass on top. Layers should be made small and alternated until both compositions are exhausted. Bake the casserole in a preheated oven for 50 minutes. The temperature should be the same as when baking pumpkin.

Cottage cheese casserole with pumpkin in a slow cooker - 6 recipes

To make cottage cheese casserole with semolina and pumpkin in a slow cooker, you will need:

0.2 kg pumpkin pulp;
3 large l. sugar and semolina;
30 g butter;
a pair of eggs;
0.4 kg cottage cheese;
vanilla bag;
70 ml milk.

Actions:

Cut the pumpkin into small pieces and place them in a bowl of equipment installed on a stand. Pour 0.15 liters of water into the main bowl of the multicooker. Set the “Steam” mode and the timer to 15 minutes. As time passes, we turn the pulp into a puree-like consistency.
Mix the curd mass in a blender with milk.
Beat eggs with vanilla and sugar until the crystals are completely dissolved.
Add pumpkin pulp puree, semolina, and cottage cheese to the resulting mass. Beat at high speed until a creamy consistency appears.
Transfer the mixture into a multicooker bowl, previously coated with oil. Set the “Baking/Baking” mode and the timer to 30 minutes.

Casserole for children

If you decide to cook something tasty, but at the same time healthy for your child, then the best option is cottage cheese and pumpkin casserole in a slow cooker. This dish is perfect for breakfast for children over one year old. To prepare it you will need:

Raisin.
A small egg or half a large one.
A large spoonful of chopped pumpkin.
An incomplete teaspoon of sugar.
100 grams of cottage cheese.
A teaspoon of semolina.

Cottage cheese casserole with apples and pumpkin

To make apple and pumpkin casserole, you will need several ingredients:

5 large l. granulated sugar;
0.4 kg of curd product;
a pair of eggs;
0.2 kg apples;
30 g butter;
vanilla bag;
0.25 kg pumpkin pulp;
ground cinnamon (to taste);
0.1 l kefir;
4 large l. semolina.

Actions:

Pour the prepared semolina with kefir, mix thoroughly until lumps are eliminated and leave for half an hour for the cereal to swell.
Grate the pumpkin pulp on a grater with small holes, peeled apples on a coarse grater.
Mix cottage cheese well with yolks, granulated sugar, vanilla, cinnamon (to taste).
After the time has passed, add softened butter to the mixture of kefir and semolina and mix the products.
Then we combine the curd mass with grated apples and pumpkin, previously squeezed out of excess liquid.
Beat the whites until a thick foam forms, then mix with the curd mixture.

We coat the multicooker bowl with a piece of butter and put the prepared mixture into it, set the “Baking” mode and the timer for 1 hour 10 minutes.
After the beep sounds, indicating the end of cooking, turn on the “Warming” mode and leave the casserole for another 30 minutes. This will help the dish stay fluffy.

Tip: Semolina can be replaced with flour.

How to cook?

Diet casserole

Ingredients:

½ kg of curd product;
a couple of large l. fructose;
2 eggs;
0.1 l milk;
3 tbsp. l semolina;
1 teaspoon each of ground cinnamon and baking powder;
0.2 kg pumpkin pulp;
1 large l. natural honey.

Diet recipe:

First you need to beat the eggs with fructose, then pour in the milk, add the grated cottage cheese, baking powder and semolina. Mix the ingredients thoroughly until smooth. The resulting mixture should be divided into two parts.
Grate the pumpkin and combine with honey and cinnamon.
Next, the sweet pumpkin mass needs to be mixed with part of the reserved curd mixture and placed in a multicooker bowl, previously coated with a piece of butter. The second half should be distributed on top.
Then set the “Baking” mode and the timer for 45 minutes.

Cottage cheese and pumpkin casserole in a Redmond multicooker

800 g pumpkin
300 cottage cheese 18%
4 tbsp. spoons of semolina
1 tbsp. spoon of starch
2 eggs
4 tbsp. spoons of sugar
vanillin
zest of one lemon
butter

Peel and cut the pumpkin into slices. Simmer it in a slow cooker on the same mode for 20 minutes. To prevent it from burning, I added 50 ml of water to the bottom of the bowl.
Grind the pumpkin in a blender until pureed. I’ll be honest—I was preparing a casserole for the first time, and 800 grams of raw pumpkin, which filled the entire multicooker bowl, seemed more than enough to me. But when it turned into puree, the volume of the mass caused me some doubts. In the end, everything turned out just right, but if you decide to add a couple more layers, you need to use more pumpkins.
It's easy to zest a lemon - take the whole fruit and run a fine grater over the skin on all sides. The more zest you get, the more flavorful the casserole will be.
Add 2 tbsp to pumpkin puree. spoons of sugar, semolina, lemon zest and one egg. I was a little puzzled by the resulting consistency (it seemed very liquid to me) and I added a tablespoon of starch myself. It wasn't in the original recipe. And regarding sugar - 2 tablespoons does not taste very sweet. If you like more, feel free to add more.
Beat cottage cheese with a blender, 2 tbsp. spoons of sugar, semolina, one egg and a packet of vanilla sugar. The mixture will be much thicker than the pumpkin mixture, so for a more even distribution in the bowl, I added another tablespoon of liquid left over from stewing the pumpkin.
I repeat - since I was confused by the liquid pumpkin mass, I decided to cook the casserole on parchment paper. Cut a circle with a diameter slightly larger than the size of the bowl and grease it with butter. Divide the pumpkin into three parts and place one of them with a spoon on the bottom, half of the cottage cheese on it, and so on again.
The final touch is the pumpkin on top and you can turn on the multicooker in baking mode for 40 minutes. Don't be afraid of a wet top of the casserole - all the ingredients are already prepared and the main thing here is that it doesn't fall apart when you take it out. Wait until the cake has cooled slightly before cutting it into pieces. We ate our cottage cheese and pumpkin casserole in one sitting and immediately started asking for a new portion to be prepared tomorrow.

reciperedmond.ru

Cottage cheese casserole with pumpkin and rice

To make cottage cheese casserole with pumpkin and rice you will need:

3 large l. semolina;
0.3 kg each of curd product and pumpkin pulp;
½ teaspoon each of ground nutmeg and cinnamon;
a pair of eggs;
20 g butter;
1.5 tbsp. l. flour;
½ tbsp. rice;
1/3 teaspoon of table salt;
2.5 large l. granulated sugar.

Actions:

Boil thoroughly washed rice in brackish water with minimal heat until partially cooked. Then leave the cereal to cool.
Cut the vegetable pulp into small cubes, then place it in a hot frying pan with melted butter.
Simmer over low heat until soft. If necessary, you can add a little boiled water.
Mash the finished, cooled ingredients (rice and pumpkin) into a porridge-like consistency.
Beat the salted eggs, then combine with the curd product and semolina.
Leave the resulting mass for 15 minutes. until the cereal swells. Then add pumpkin puree, flour, granulated sugar, mix the ingredients.

Place the mixture in a multicooker bowl, pre-coated with butter.
Set the “Baking” mode and the timer to 25 minutes.

Advice! You can use frozen vegetables to make the casserole.

Casserole for a child

To make a recipe for a child you will need:

50 g raisins;
2 large l. granulated sugar, sour cream;
0.2 kg each of cottage cheese and pumpkin pulp;
2 eggs.

Actions:

Simmer the pumpkin, cut into small slices, with the addition of a small amount of boiled water until fully cooked. Thus, all the valuable compounds contained in this vegetable will be preserved.
In a large bowl, grind the curd product to remove lumps.
Next, thoroughly mix the grated cottage cheese with a couple of large l. sour cream mass.
Add pre-soaked raisins, a couple of large l. granulated sugar and eggs, mix the products.
Turn the soft stewed pumpkin pulp into a mushy state by draining the water and leaving the resulting puree to cool.
Mix pumpkin puree with curd mixture.
Distribute the workpiece into a pre-oiled multicooker bowl. Set the “Baking” mode and the timer to 20 minutes.

Ingredients:

pumpkin – 400 g;
ghee – 40 g;
sugar – 75 g;
water – 50 ml;
eggs – 3 pcs.;
semolina – 80 g;
flour – 160 g;
vanilla sugar;
soda – 4 g;
citric acid – 3 g;
milk – 120 ml;
pumpkin seeds and honey.

Pour semolina into a plate, pour in milk and leave to swell for forty minutes.

Cut the peeled pumpkin into large slices.

Place in a pan, add ghee and a little water. Simmer over low heat until softened.

Place the pumpkin in a bowl and puree with an immersion blender. Add the swollen semolina.

Stir. Add eggs and sugar.

Lightly beat the mixture with a whisk. Add dry ingredients: flour, vanilla sugar, soda and citric acid.

Mix thoroughly. You will end up with a runny dough. But don’t worry, because thanks to the semolina it will become thicker during baking.

Grease the bottom and sides of the bowl with oil and fill with dough.

Set the display to “Baking” mode. Pumpkin casserole is baked in a Polaris multicooker with a power of 950 W - 35 minutes. Check the doneness of the baked goods with a toothpick or wooden skewer.

After the signal, leave the casserole in the bowl for a few minutes, then carefully remove it using a steaming container.

Let the casserole cool until warm, cut into portions, drizzle with honey, sprinkle with peeled pumpkin seeds.

Be sure to cover the remaining casserole with a bag or cling film, otherwise it will become stale when cut. Bon appetit!!!

Multicooker Polaris PMC 0520AD. Power 950 W.

Sincerely, Alina Stanislavovna.

( 2 ratings, average 4.5 out of 5 )

Source: https://MarioKomi.ru/deserty/zapekanka-iz-tykvy-v-multivarke.html

How to cook?

The apple and pumpkin pulp should be crushed, and then all the above ingredients should be added to them. Sugar can be added to taste, or you can prepare the casserole without it. Mix everything well and place in a greased form. The cottage cheese and pumpkin casserole is baked at 180 °C in a well-heated oven. It takes about 30 minutes to prepare the dish. After cooking, the casserole should cool slightly, right in the oven. The finished dish can be topped with unsweetened yoghurt and sprinkled with pieces of fresh fruit.