Cottage cheese casserole in a frying pan

Semolina porridge casserole: classic recipe

The classic recipe for semolina casserole involves boiling the porridge and then baking it with other main ingredients. Since the only sweet ingredients are sugar, it will be delicious to serve a piece of casserole with jam, jam or condensed milk as a sauce.

Ingredients:

210 g semolina;
210 ml milk of any fat content;
50-60 g sugar;
a little salt;
a couple of raw eggs;
35 g butter;
1 sachet (11 g) of regular baking powder;
2 tbsp. l. sifted wheat flour;
5 ml sunflower or olive oil.

Cooking method:

To begin with, cook semolina porridge. In a saucepan, mix cold milk, semolina, sugar, salt and butter. Place the pan over moderate heat and begin to cook, constantly stirring the porridge vigorously. When it boils, it's ready. Remove from heat and leave to cool for a quarter of an hour.
Now add two eggs to the porridge, sift in baking powder and premium quality wheat flour. Mix everything until the dough is homogeneous.
Turn on the oven at a temperature of 180-200°C.
Line a baking dish with food foil and grease with sunflower oil. Place the semolina dough into it and put it in the oven.
Keep the semolina casserole in a hot oven for about 25 minutes.

Allow the finished casserole to cool slightly and you are ready to serve! Everyone's favorite casserole made from tender semolina porridge will be an excellent breakfast or afternoon snack for the whole family.

Semolina casserole with cranberries

Ingredients (for 4 servings):

1/2 cup semolina;
3 tbsp. spoons of sugar;
3 tbsp. spoons of cranberries;
2 egg whites;
butter for greasing.

How to make semolina casserole with cranberries:

Wash and dry the cranberries thoroughly, then rub them through a sieve. Set aside the juice and pour in the cake? cold boiled water, put on the fire and bring to a boil, then reduce the heat to low.
Cook over low heat for 5 minutes, then strain the broth into a clean container and mix with cranberry juice.
Pour semolina into the liquid and, stirring continuously, bring to readiness, then set aside to cool.
Beat the egg whites until fluffy and add to the cooled porridge. Mix and place in a baking dish, pre-greased with butter.
Place the pan in the oven, preheated to 180°C, for 15–20 minutes.
Serve warm or chilled. If desired, you can decorate with powdered sugar.

Semolina casserole with cranberries is ready!

What is semolina casserole

Semolina casserole is a delicious and uncomplicated dessert that the whole family will love. Mannik is prepared in the oven, slow cooker and even in a frying pan from simple and affordable products - semolina, milk, eggs, sugar, salt, butter. The dish is served to the table in the form of a whole pie or cut into portioned pieces, decorated with powdered sugar, jam, jam, jelly and walnuts . An appetizing semolina-based casserole will be an excellent addition to evening tea or a hearty breakfast.

Semolina casserole with milk

“Smart Kitchen”: cottage cheese casserole with homemade apple jam How about a delicious cottage cheese casserole with homemade apple jam?

Ingredients:

100 g semolina;
1/2 l milk;
1 tbsp. spoon of butter;
2 eggs;
1/3 cup raisins or other dried fruits of your choice;
1 pinch of vanillin;
5 g lemon zest;
salt - to taste.

How to cook semolina casserole with milk:

Boil the milk, add salt and slowly, stirring continuously, pour the semolina into the liquid simmering over low heat. Bring to readiness and let cool.
Add melted butter with egg yolks, zest, raisins and vanillin to the cooled porridge, stir several times.
The egg whites are added last, after beating until foamy.
Place the mixture in a baking dish, greased or lined with parchment, and bake for 15–20 minutes.

Semolina casserole with milk is ready!

Classic semolina casserole

Ingredients:

1 cup semolina
1 glass of kefir
100 g butter
1 cup of sugar
2 eggs
1 pinch vanillin

How to cook a classic semolina casserole:

Before preparing the casserole, you can rinse the semolina and then pour it with kefir. If the cereal is left to swell with kefir for at least an hour, the casserole will turn out much more tender.
While the cereal is soaking, you need to melt 100 g of butter in a water bath or in the microwave and beat it with a glass of sugar. You can simply mix until the sugar is partially dissolved.
This mixture is added to kefir with semolina, mix well, adding vanillin.
In a separate container, beat 2 eggs, stirring constantly, and carefully add them to the dough. The entire mixture should be uniform in consistency, without lumps and quite liquid.
Pour it into a baking dish or frying pan. Sprinkle the edges of the container with the same semolina to make it easier to separate the dessert from the walls later.
Bake the casserole for 30–40 minutes. Moreover, the manna will turn out more airy if you place it in a preheated oven.
Readiness is carefully checked with a toothpick. But this must be done carefully: the semolina casserole turns out crumbly, and when checking it is easy to break its integrity.

Semolina casserole with pears and cinnamon

Ingredients:

200 g semolina;
500 ml milk;
50 g butter;
100 g sugar;
4 eggs;
500 g pear;
1 pinch of cinnamon;
1 teaspoon grated lemon zest;
salt - to taste.

How to make semolina casserole with pears and cinnamon:

Boil milk, add salt and slowly, stirring continuously, pour semolina into the liquid boiling over low heat, add butter and let cool, stirring occasionally.
Separate the egg yolks from the whites and grind with sugar. Add cinnamon and mix with porridge.
Peel and finely chop the pears.
Beat the whites until fluffy and add them to the cooled “porridge”, leaving 2 tbsp. spoons for decoration.
Preheat the oven to 180°C. Grease a baking dish with butter. Place in the mold in layers: semolina porridge – pears with grated lemon zest – porridge, etc.
Place the casserole in the oven for 20 minutes.
Remove the casserole, cover with the remaining egg white and sprinkle with a little sugar. Place the dish back in the oven for a few minutes to allow the whites to brown.

Semolina casserole with pears and cinnamon is ready!

Cottage cheese casserole with semolina and pumpkin

Pumpkin casserole is tasty and aromatic thanks to the use of lemon zest. To prepare, take:

Low-fat cottage cheese – 300 g;
Pumpkin – 600 g;
Butter – 50 g;
Eggs – 2 pieces;
Semolina – 6 tablespoons;
Sour cream – 2 tablespoons;
Granulated sugar – 7 tablespoons;
Raisins – 100 g;
Lemon – 1 pc.;
Vanilla sugar – 1 g.

Preparation:

Prepare the basic ingredients. First of all, peel the pumpkin. Cut the pulp into small cubes. Bake the chopped fruit in the oven for 40 minutes. Set the temperature at 180 degrees. After cooking the pumpkin, wait a couple of hours for it to cool to room temperature.
Meanwhile, combine cottage cheese with sugar. Add 3 tbsp. spoons of semolina and vanilla sugar (about a pinch). Don't forget to pour in 2 tbsp. a spoonful of sour cream and 1 chicken egg. Stir the resulting mixture well. It is better to use a blender - then the mass will be homogeneous and without hard lumps. The curd mass is ready.
Now start preparing the pumpkin mixture. Place the cooled boiled pumpkin in a blender bowl. Add 1 egg, chopped lemon zest, 3 tbsp. spoons of semolina and 3 tbsp. spoons of sugar. To make the dough fragrant, add half a gram of vanillin. Beat with a blender. If you don’t have this kitchen appliance, pass the mixture through a sieve.
Let both parts cool in the refrigerator for half an hour. Then grease the pan with butter. First add the pumpkin mixture, then the cottage cheese mixture. Alternate layers several times until the dough is finished. The last layer should be the pumpkin. Place the casserole in the oven to bake. Set the temperature to 180 degrees and time for 50 minutes.
Serve the finished casserole to the table. If desired, decorate the finished treat with powder or jam.

In the oven

The classic recipe for semolina casserole in the oven is quick, tasty and very simple. Airy manna with raisins will become even more fragrant if you add lemon zest to it. Seedless raisins need to be properly prepared - left in cold water for 3-4 hours, steamed with hot tea leaves, scalded with boiling water or heated in the microwave (about 20 seconds). Even children who don’t like regular semolina porridge will like this dish. It can be served with homemade jam, jam, preserves. Milk can be replaced with kefir, full-fat sour cream and even yogurt.

Ingredients:

semolina – 1 tbsp.;
eggs – 4 pcs.;
raisins – 210 g;
butter – 50 g;
lemon zest – 10 g;
milk – 1 l;
sugar – 85 g;
salt - a pinch.

Cooking method:

Pour boiling water over the raisins for a few seconds. Dry.
Cool the butter and cut into 8-10 slices.
Pour the milk into a saucepan and place over medium heat. After boiling, add semolina in a thin stream, stirring vigorously. When the porridge thickens, remove from heat.
Separate the whites from the yolks. Beat the whites with salt until fluffy foam.
Grind the yolks with sugar, the mixture should turn white. Add lemon zest and steamed raisins. Mix.
Combine semolina porridge with the yolk mixture. Carefully fold in the whipped whites.
Place in a silicone baking dish. Place pieces of butter on top.
Cook the casserole for 40 minutes.

With apples

Mannik with pieces of juicy apples is an excellent alternative to apple pie or charlotte. To prepare the casserole, it is recommended to use sweet and sour apple varieties, for example, Antonovka, pear, and white filling. Such a dessert will not turn out cloying, it will acquire a pleasant sourness and freshness. If desired, the fruits are sprinkled with a small amount of ground cinnamon, and the milk is replaced with kefir. Apples can be mixed with semolina dough or cut into slices, placed on the bottom of a baking container and filled with the prepared mixture.

Ingredients:

semolina – 1 tbsp.;
apples – 2 pcs.;
sugar – 3 tbsp. l.;
milk – 1 l;
eggs – 2 pcs.;
butter – 90 g.

Cooking method:

Pour cold milk into the pan. Add semolina, mix. Bring to a boil over medium heat.
Cook for 10 minutes, stirring. The porridge should be thick. Remove from heat.
Add melted butter. Mix.
Separately, beat eggs with sugar. Pour the egg mixture into the porridge, stir until smooth.
Peel the apples and remove the cores. Cut the fruits into small cubes.
Pour chopped apples into the porridge and stir.
Pour the thick mixture into the mold.
Cook the casserole for 15 minutes.

Cottage cheese casserole in a frying pan with apples

Cottage cheese casserole in a frying pan with apples has several varieties of recipes. One of the options is cottage cheese casserole in a frying pan in the oven, when the dessert can be placed in separate fragments. On the one hand, cottage cheese casserole in a frying pan in separate circles takes a little more time to prepare, but on the other hand it is very convenient when there are children in the house. Of the products that will need to be prepared in advance, you will need.

apples – 2 pcs.;
a pinch of vanillin;
20 gr. starch;
a small amount of butter to lubricate the pan;
50 gr. Sahara;
3 eggs;
400 gr. cottage cheese;
spoon of honey.

Sugar and eggs are beaten first, the apples are peeled, cored and seeds cut into small pieces. The remaining ingredients are mixed in another bowl, and when they all resemble some kind of dough, all three pieces can be combined together, continuing to knead. Before placing the vessel in the oven, heat it a little over the fire by adding butter. When the surface is warm, use a spoon to spread the dough, as is done in the case of making pancakes. After frying the mugs a little on both sides, place the pan in the oven for 20-30 minutes.

In a frying pan

Semolina casserole in a frying pan takes literally 25 minutes to prepare and has an amazing sour-spicy taste of fresh rhubarb. A healthy “dessert vegetable”, rhubarb contains magnesium, ascorbic acid, iron, pectins and organic acids. Only the stems of the plant can be eaten; its leaves and roots are considered poisonous. The original manna with a juicy filling is convenient to prepare in the country, where there is not always an oven. It is served with tea or instead of breakfast, optionally sprinkled with liquid May honey or sprinkled with sifted powdered sugar.

Cottage cheese casserole in a frying pan on the stove

The cottage cheese casserole is prepared in a frying pan on the stove in much the same way as in the oven. A dish like cottage cheese is a classic recipe; it’s even more convenient to cook in a frying pan than in the oven, especially if you need to quickly whip up a light snack format. For such a case, cottage cheese casserole in a frying pan is suitable, a simple recipe for which can be found in any cookbook.

In order for the cottage cheese casserole in a frying pan, the recipe for which will be offered below, to turn out tasty and satisfying, you will need to stock up on the following products.

sour cream - a glass;
sugar – 80-100 gr. (based on taste);
semolina – 100 gr.;
soda - a pinch;
egg – 3 pcs.;
salt – ½ tsp;
raisins - at your discretion;
cottage cheese – 450 gr.

Dietary cottage cheese casserole in a frying pan excludes the presence of raisins in the recipe, since this product is high in calories. If the dish is prepared for children and adults who do not have problems with weight gain, raisins, krag and other dried fruits will only improve the taste of the dish.

Semolina and sour cream need to be mixed, this is done first so that the cereal has time to swell, then you need to beat the eggs with sugar, trying to do this so that an airy foam appears from the substance. If you are preparing a cottage cheese casserole in a frying pan without eggs, then you immediately need to add sugar, salt and raisins to the cottage cheese, but if this product is used as an ingredient, then everything is done a little differently.

Semolina porridge casserole with berries

Berries of any variety and type are suitable for the recipe. Adding them depends only on your imagination. Cranberries or lingonberries, currants or cherries, the choice is huge. Whatever berries are taken for cooking, they will fortify the semolina porridge casserole. You can use either fresh or frozen, or dried berries. The cooking technology does not change, but frozen ones must first be rolled in flour, and dried ones must be soaked in warm water.

Ingredients:

150 g semolina;
120 g wheat flour;
120 ml milk;
one egg;
40 g granulated sugar or powdered sugar;
vanilla;
sunflower oil;
100 g frozen blueberries (or any other).

Cooking method:

Sift wheat flour (90 g) and baking powder into one cup. By the way, you can use baking soda instead of baking powder, but it will color the dough of the finished casserole in a light gray shade.
After the specified time, add the egg, regular sugar and vanilla to the semolina. Mix.
Add flour and knead into a thin dough.
Sprinkle the frozen berries with the remaining wheat flour and add to the dough. This way they will not lose their juice when thawing, and the dough will have a light color, not colored by berry juice. Mix the mixture quickly and place it on a greased baking sheet. Let it bake for half an hour.

Allow the dish to cool and divide into portions. This delicious casserole with berries will be a pleasant surprise not only for children, but also for adults. Its delicate taste and pleasant consistency will be remembered for the whole day!

Semolina casserole with pumpkin and dried fruits

If children do not want to eat healthy pumpkin, you can hide it in a delicious semolina casserole. Dried fruits in the recipe are not only a “zest”, but also additional vitamins. If desired, they can be replaced with pieces of fresh fruit. For example, pear and apple, plum and peach are suitable. Any combination of fruits in semolina dough will be useful.

Ingredients:

200 g semolina;
half a glass of milk;
50 ml filtered water;
25 g butter;
60 g pumpkin;
1 tbsp. l. Sahara;
a pinch of salt;
100 g of any seedless dried fruit (dried apricots, prunes, raisins, dogwood);
two raw chicken eggs;
50 g of premium wheat flour;
11 g baking powder.

Cooking method:

Rinse in warm water and soak dried fruits. Cut them into small pieces (except for raisins, do not cut them).
Cook semolina porridge in a saucepan. To do this, mix water with milk (take cold), add semolina and butter. Add sugar and salt. Stir and leave for now.
Peel the pumpkin and grate it on a fine grater or, using a blender, grind it into a puree. Add to porridge.
Place the pan on the fire and, constantly stirring with a whisk or tablespoon, bring the porridge to a boil. Remove from heat and cool for a few minutes, stirring with a whisk.
Add eggs, flour and baking powder to the porridge. Stir until smooth and add dried fruits. Mix again.
Place the semolina porridge casserole dough on a baking sheet lined with paper or foil. If desired, grease it with additional oil.
Place the dish to bake until done.

You can serve semolina casserole with pumpkin and dried fruits with a glass of milk or a cup of tea. Casseroles prepared according to these recipes will become your favorite breakfast. It’s easy and simple to delight your loved ones with a new casserole recipe every day. Just write down the recipes and create amazing desserts from ordinary semolina!

Semolina casserole with raisins

1 liter of milk;
1 cup semolina;
Half a glass of sugar;
1 cup seedless raisins;
4 eggs;
50 grams of butter;
Zest from one lemon;
Salt.

Today’s casserole recipe turned out a little sad. This week, Orthodox people celebrated Radonitsa. So I decided to prepare a semolina porridge casserole on All Souls’ Day. I immediately remember times when the whole family gathered at a large table in full force.

My brother and I never really celebrated semolina porridge, but the casserole made from it was a huge hit. So if someone cannot persuade their child to eat porridge, I advise you to use a trick and try this method of influence - it is appetizing and very tasty. And then you look at the semolina porridge, the kids will respect it.

Cottage cheese casserole from semolina porridge

Adding cottage cheese and kefir to the recipe makes the casserole even more satisfying. Enriched with calcium, it will not only be tasty, but also beneficial for the growing body of a child or teenager.

Ingredients:

190 g semolina;
150 ml kefir (ryazhenka or snowball);
110 g cottage cheese;
two eggs;
40 g sugar;
salt;
40 g of premium wheat flour;
sachet (11g) baking powder;
sunflower oil.

Cooking method:

In a large bowl, mix cottage cheese and kefir. If you use fermented baked milk or snowball for a recipe, you need to reduce the amount of sugar. Using a spatula, grind the mixture until smooth.
Add semolina, break eggs, add salt and sugar. Stir and leave for a quarter of an hour alone.
Sift the flour with baking powder and pour the mixture into the semolina grounds. Mix thoroughly and set aside again for a couple of minutes.
Transfer the semolina porridge casserole dough into a mold and immediately place in the oven.

You can serve the casserole with fruit or berry jelly as a sauce. It will turn out to be an afternoon snack just like in kindergarten.

Cottage cheese casserole with semolina in a frying pan

Cottage cheese casserole with semolina in a frying pan is considered a classic dessert. A dish from childhood, cottage cheese casserole in a frying pan on the stove, a recipe that our grandmothers used is not only a very tasty type of dessert, but also very healthy. Children even now, for the most part, sit down at the table with pleasure when they know that they will be treated to something delicious. Ingredients you will need:

semolina – 400 gr.;
cottage cheese – 250 gr.;
walnut – 70 gr.;
butter – 100 gr.;
half a liter of milk;
350 gr. Sahara;
2 eggs;
½ tsp. slaked soda;
vanilla onto the tip of a knife.

You need to beat milk, sugar and eggs, after which cottage cheese, semolina and vanillin, grated through a strainer, are added. Melt the butter in a heated pan and add it to the total mass, remembering to stir as the ingredients come together. Cook the cottage cheese casserole in a frying pan on the stove over low heat for 25-30 minutes. There is no need to wait until the top of the dessert begins to crust; very often the dish burns, and then it is not tasty. If you want the yummy to look beautiful, at the end of cooking, in 5 minutes, its top can be lightly fried.

Recipes for semolina casserole like in kindergarten

Semolina casserole is not only a very tasty dish, but also a universal one: it goes well with any sweet additives. Take our recipes as a basis and feel free to improvise with your family’s favorite ingredients. In any case, the result will turn out the way you imagined it. And everyone at home will appreciate the tasty and very healthy delicacy. Get to work! Let's prepare semolina casserole like in kindergarten.

Did you know that the fuel for a time machine to return to childhood is often time-tested recipes? Among the traditional classics, semolina casserole is proudly listed. Its characteristic taste is difficult to confuse with something else: so delicate, airy, literally melts in your mouth, mmm. And no lumps that could threaten semolina porridge.

By the way, if your child does not accept kindergarten food, try preparing it at home, thereby adapting your baby to a healthy menu.

How to cook with kefir

Ingredients:

flour 45 g;
semolina 220 g;
kefir 0.4 l;
lemon zest 45 g;
breadcrumbs to taste;
eggs 2 pcs.;
raisins 60 g;
soda 3 g;
butter 0.1 kg;
sugar 170 g.

It will take 2 hours to prepare.

How many calories – 248.

How to cook:

Pour kefir over all the semolina, preferably at room temperature. Stir and leave for an hour so that the cereal has time to swell well.
Place all the butter in a small saucepan and melt it over low heat.
In a separate bowl, beat the eggs with all the sugar. Its quantity can be adjusted to taste.
After time, add the egg mass to the swollen semolina. Pour in the already cooled melted butter. Mix everything. You also need to mix in soda, flour and zest.
Soak the raisins in warm water for at least ten minutes. Then drain the water and add the dried berries to the rest of the ingredients.
Grease the pan with a small piece of butter and sprinkle it with breadcrumbs. It is desirable that they be like powder, not grains. Pour the semolina dough here, smooth it out and put it in the oven.
Bake at medium temperature until golden brown. Check readiness with a toothpick.