Curd casserole - general principles and methods of preparation
There are many people who, with the word "casserole," wrinkle their nose. And by the way, this is one of the most wholesome and delicious dishes for breakfast or dinner. The secret of its excellent taste and delicate texture lies in the proper preparation. If it is baked according to all the rules, even the implacable opponents of cottage cheese, after tasting a piece, will ask for supplements. It should not resemble wet sticky dough. Its texture should be lush, airy and baked. If you do not like the grains of cottage cheese that are found, then just need to mix the dough with a mixer or blender before baking. Casseroles are sweet - with apples, pumpkin, carrots, candied fruits, dried fruits or unsweetened - with herbs, olives, potatoes, cauliflower. Most often it is served in a cooled form.
Curd casserole - preparation of products
Before adding to the dough, it is recommended to chop the cottage cheese thoroughly - twist in a meat grinder or rub through a sieve, and beat the eggs with a mixer in a strong foam. This will not only make the mass more uniform, but also give the finished dish airiness and splendor. If the recipe contains dried fruits or raisins, they must be soaked. Then all the ingredients are mixed and laid out for baking in a mold.
Recipe 1: Homemade Curd Casserole
Delicate, airy, delicious. It's all about her, a homemade raisin casserole. For her, it is better to take homemade, rustic cottage cheese (which private traders sell on the markets) at least a kilogram, then it will turn out to be magnificent and beautiful. This casserole is just a holiday for cottage cheese lovers. If there is no sour cream, other fermented milk products - kefir, yogurt, are quite suitable. Other raisins, such as diced bananas, can be added to raisins.
Ingredients: kilogram of cottage cheese, semolina - ½ cup., sugar - 2/3 cup., 3 eggs, sour cream and milk ½ cup., a handful of raisins, a pinch of vanilla sugar and salt, butter (to lubricate the form).
Cooking method
Pour semolina with milk, soak raisins with water.
Beat eggs with sugar - whisk or mixer. Add cottage cheese, raisins and all other ingredients.
Prepare a form - grease with oil and sprinkle with semolina or flour. Put the resulting mass, smooth the surface and grease with yolk, sour cream or yolk mixed with sour cream. When baking, this will give the finished product an appetizing appearance of a crust. Preheat the oven (180C) and bake for about an hour. Cut the casserole in a warm form. You can serve by pouring sour cream, jelly, jam.
Recipe 2: Cottage Cheese and Pumpkin Casserole
Bright, juicy, sunny-orange casserole. Without decoy. You can cook pumpkin puree or cut the pumpkin into cubes and boil for 10 minutes in milk. And so and so tasty. Only with mashed potatoes will the consistency be more uniform and the color brighter. It is better to use pumpkin sweet varieties, then you can do without sugar at all or reduce its amount. Top with apple slices or grease with yolk. It is advisable to take curd fat-free and dry. If fatty cottage cheese is used, then cream can be excluded from the recipe.
Ingredients: fat-free cottage cheese - 0.5 kg, pumpkin puree - 1 cup (a slice of raw pumpkin), starch - 2 tablespoons, 2 eggs, cream (10%), - 100 ml, sugar - ½ cup, apple for decoration, spices (vanilla, cinnamon, cardamom, ginger).
Cooking method
Cook the pumpkin puree. Bake the sliced pumpkin in the oven (in the sleeve, the baking bag) for about half an hour (180C). Or boil in water. Pound or mix with a blender. The brighter the color of the pumpkin itself, the more beautiful and elegant the casserole will look.
Beat eggs with sugar, add pumpkin puree and other ingredients. Mix the mass, put in a pan or in another form. Cut the apple into slices and put on the curd, sprinkled with sugar. Bake for approximately 40 minutes (180C). Serve cooled.
Recipe 3: Curd Casserole with Condensed Milk
Delicate texture, pleasant taste, ease of preparation and all this is a pleasure from the three ingredients. If the dough turns out to be liquid in your opinion, you can add half a glass of flour. There is no prescription, but fresh bananas, candied fruits or other dried fruits can be added if desired. Who does not like very sweet, reduce the amount of condensed milk.
Ingredients: cottage cheese - 0.5kg, 3-4 eggs, condensed milk (with sugar) - 1 jar.
Cooking method
Beat eggs, add mashed cottage cheese, mix, pour condensed milk and bake (180-200С) - 40 minutes. It can be done a little differently. Separate the proteins, put them in the cold. Mix cottage cheese, yolks and condensed milk. Beat the whites with a mixer in the foam, mix with the rest of the mass and put in the prepared form.
At the end of baking, check the casserole for preparedness by piercing it with a toothpick. The dough should not stick, the stick should be dry.
Recipe 4: Curd Casserole "Sissy"
The casserole is so tender and airy that it looks more like a pie. It is very easy to prepare, and the result is gorgeous, as if more than one hour of work was invested. Dough can be prepared in the evening, and baked for breakfast.
Ingredients: any cottage cheese - 0.5 kg, ½ cup., kefir or sour cream, 4 eggs, butter - half a packet (100 g), semolina - 2/3 cup, granulated sugar - ½ cup., soda 2/3 tsp, a pinch of salt and vanilla.
Cooking method
Melt the butter until liquid, add the remaining ingredients and mix well, first with a spoon, then with a mixer. Leave at least half an hour or an hour so that semolina swells. Pour the dough into a mold (pre-grease with oil) and place in a completely cold oven. Turn on the fire, set the temperature (180C) and bake for about 35 minutes. Use as you like - with condensed milk, jam or just like that, with tea or coffee.
Recipe 5: Cottage Cheese Casserole on Croutons
Unusual serving seemingly ordinary dishes. The consistency of the casserole itself turns out to be airy, the dough is well baked, and below it is pleasantly crunched with a golden crouton crust. The dough should turn out liquid, pouring. If it comes out a little thick, add another egg.
Ingredients: slices of loaf, rolls or white bread, sweet curd mass with vanilla - 0.5 kg (you can beat regular cottage cheese with vanilla sugar and sugar with a mixer), semolina - 3 tsp, butter - 50 g to lubricate the bottom of the mold.
Cooking method
Mix the eggs until smooth with semolina and curd. If desired, chopped dried fruits or raisins can be added.
Crush butter or grease thickly at the bottom of the mold. Lay whole slices of loaf on top. The formed holes also need to be laid with bread, cutting them out of the desired shape, i.e. the bottom should be completely covered with a bread layer. Pour dough on it and bake (160-180С) 40 minutes. When baking, the casserole rises strongly, but then, after cooling, falls off. So do not worry that the dish failed, it should be so.
Recipe 6: Curd Rice Casserole with Orange
Elastic rice grains are in perfect harmony with tender and soft cottage cheese. The sweet taste of the casserole is complemented by the acidity of raisins and the piquancy of orange peels. Orange slices wonderfully combine the creamy taste of butter with zest, giving the overall taste of the dish an exotic touch.
Ingredients: Top layer - fine-skinned orange - 1-2 pcs., 1/3 stack. sugar, butter - 30 g. Dough: cottage cheese - 0.5 kg, rice - 150 g, granulated sugar and flour ½ cup., 3 eggs, 100 g of raisins.
Cooking method
Boil the rice until tender and cool. Soak well-washed raisins. Beat sugar with eggs until a strong foam, add cottage cheese with flour. Then put the rice with raisins, mix.
Scalp the orange several times with boiling water to reduce bitterness. Rinse with water and cut into thin slices-semicircles or circles.
Melt the butter and pour to the bottom of the mold. The optimal size is 25-28cm. Sprinkle with sugar and put slices of orange. They have a curd-rice mass. Smooth the surface and bake for about 45 minutes (200-220С).
Cool the casserole directly in the form, then draw a knife along the side wall, separating the contents. Cover the dish with a large plate or dish and turn. If the casserole does not fall out immediately, you can shake it slightly. Serve cut into pieces.
Recipe 7: Mexican Casserole or Curd Flan
Very tasty casserole. With a soft and airy, like marshmallow, consistency. Cottage cheese is almost not felt. The combination of such components as creamy caramel, food flavorings (optionally Amaretto liqueur or the essence of Tiramassu) and of course vanilla with lemon zest gives a unique and divine taste. The cooking process is very simple. The only whimsical note can make caramel. But everything comes with experience. When cooking caramel, the main thing is to ensure that all liquid does not evaporate. If this still happened - you need to add boiling milk or water again. The goal is to get not a hard candy caramel, but a soft, sticky mass (such as soft toffee).
Ingredients: cottage cheese - 0.5 kg, condensed milk - 200 g, 3 eggs, lemon juice - a tablespoon, starch - with a slide of 1 teaspoon, flavorings (essence or liquor, lemon peel, vanilla). Caramel: butter - 30g, 1/3 stack. sugar, 5 tbsp. lies. water or milk.
Cooking method
Beat the eggs with a mixer in a strong foam. Add lemon juice, cottage cheese, flavorings (if slices of zest are used, they must be introduced after whipping the mass), condensed milk and starch. Beat again with a mixer. The mass should be completely homogeneous.
Cook the caramel. Melt the butter in an iron or refractory bowl. Lubricate the mold. Pour sugar in the melted butter remaining in the saucepan and put on fire. As soon as the mass changes color slightly (begins to get dark), raise the saucepan and hold it over the fire, not putting on the burner. Pour in milk or water and also, holding over a fire, boil a little caramel mass to dissolve the sugar.
Sprinkle the mold, the one that was oiled, with sugar a little so that it sticks to the walls and bottom. The mass during baking will rise significantly, so high sides are needed. Pour caramel into the mold, put the curd mass on top. Bake in a preheated oven for 40 minutes or an hour, depending on the size of the diameter of the casserole, at 170-190С.
Remove the form, draw a knife along the walls and cover with a large dish. It remains only to turn it over and serve the casserole.
Curd casserole - tips from experienced chefs
- To rid the cottage cheese of excess fluid, it must be transferred to a colander so that it is glass. Or put the curd in gauze and squeeze.
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