Such a casserole is doubly useful, in addition, it is a fairly easy dessert, so it is suitable for people who are on a diet.
The main ingredients of the curd and carrot casserole are cottage cheese, carrots, sugar, semolina and eggs. The remaining ingredients are added as desired.
It can be dried fruits, nuts, citrus fruits, fresh fruits and much more.
Cottage cheese and carrot casserole - the basic principles of cooking
All products must first be removed from the refrigerator.
First, all the cottage cheese is ground through a sieve. Then add eggs and sugar to it and rub well. The rest of the additives that are used in the recipe are also added to the curd.
Carrots are peeled, washed and chopped on the smallest grater or in a blender. Carrots are used both raw and boiled. It all depends on the recipe and method of preparation.
Combine cottage cheese with carrots, add semolina and mix everything well. The resulting mass is laid out in a mold and baked for half an hour at 180 C. Serve cottage cheese and carrot casserole with sweet sauces or condensed milk.
Recipe 1. Classical curd and carrot casserole
Ingredients
a pound of carrots;
a pack of cottage cheese;
75 g semolina;
160 g of sugar;
two eggs;
a glass of milk;
60 ml of sour cream;
salt;
80 g butter.
Cooking method
1. Peel the carrots, rinse and finely grate. Transfer it to the pan and pour milk. Sprinkle with sugar (half a serving) and salt, add butter and simmer for 15 minutes. over moderate heat, lidding. Puree with a blender.
2. Introduce semolina in mashed carrot and put it on the slowest fire again. Warm up for ten minutes and remove from heat.
3. Separate the yolks from the proteins. Beat the yolks with a fork and pour them into the carrot puree, mix and cool.
4. Curd with sour cream to bring the blender to homogeneity. Mix cottage cheese with mashed carrots.
5. Beat the proteins in a dense foam, and put them in a mixture of cottage cheese and carrots, add the rest of the sugar and mix slowly from top to bottom so that the proteins do not fall.
6. Lubricate the mold, transfer the curd and carrot mass into it, and bake at 190 C for half an hour. Remove the casserole from the mold, cut and serve, watering with sour cream or condensed milk.
Recipe 2. Cottage cheese and carrot casserole with poppy seeds
Ingredients
cottage cheese - 400 g;
vanillin;
three eggs;
raisins;
sugar - 100 g;
20 g of poppy;
sour cream - four tbsp. spoons;
100 g semolina;
a pinch of soda;
large carrots.
Cooking method
1. Pour the cottage cheese into a deep container, add sugar, eggs and vanillin. Beat well with a mixer until smooth.
2. In a separate bowl, mix art. spoon of sour cream with soda and pour the mixture into the curd. Mix and leave for ten minutes
3. Peel the carrots, rinse and three on the smallest segment of the grater. Put it in the dough. We also send raisins, semolina and poppy seeds here. Knead the dough well with a spoon.
4. Grease the silicone mold with margarine and sprinkle with semolina. Pour dough into it, smooth the surface and grease with sour cream. Bake at 200 C for half an hour. Cut into portions and serve with sour cream.
Recipe 3. Cottage cheese and carrot casserole with apples and dried cranberries
Ingredients
100 g of cottage cheese;
teaspoon of sugar;
Art. a spoon of sour cream;
Egg;
an Apple;
a handful of dried cranberries;
carrot.
Cooking method
1. Peel the carrots, rinse and boil until half cooked.
2. Wipe the cottage cheese through a sieve, or grind with a blender.
3. Peel the apple and grate with the carrots as finely as possible. Mix everything with cottage cheese.
4. In the cottage cheese, add the egg, cranberries, sour cream and sugar. Stir and place in a small baking dish, pre-greased and sprinkled with semolina.
5. Place in the oven preheated to 180 ° C for half an hour. Cool the casserole without taking it out of shape. Then chop it, pour sour cream or condensed milk.
Recipe 4. Steamed curd and carrot casserole in a slow cooker
Ingredients
cottage cheese - 100 g
raisins;
semolina - tsp;
small egg;
sugar - 10 g;
grated carrots - a tablespoon.
Cooking method
1. Rinse the raisins, pour boiling water over it and leave to soak. Peel the carrots, wash and grate with fine chips. Put the cottage cheese in a bowl and rub it well, add carrot, semolina, egg, sugar and raisins to it. Shuffle everything with a blender.
2. Lubricate a small silicone mold with oil and place the curd dough in it.
3. Pour three cups of flour into the capacity of the multicooker, install the steam cooker and place the molds on it. Turn on the Steam Cooking program and set the timer for 20 minutes.
Recipe 5. Cottage cheese and carrot casserole with berries
Ingredients
five carrots;
a bag of vanillin;
kilogram of cottage cheese;
a pinch of salt;
seven eggs;
half a glass of raisins;
one and a half glasses of berries of currant, strawberry.
Cooking method
1. Break the eggs into a deep container, sprinkle with salt and beat until the mixture doubles. Introduce cottage cheese in small portions and mix gently.
2. Peel and wash the carrots and grate as finely as possible. Put it in the cottage cheese, pour in the vanillin and mix gently. Add raisins and berries and combine everything carefully.
3. Grease the demountable form with olive oil and sprinkle with semolina. Pour the curd dough into a mold, spread and send into the oven, preheated to 180 C. Bake for about 40 minutes.
Recipe 6. Cottage cheese and carrot casserole with dried apricots
Ingredients
five carrots;
salt;
a pack of cottage cheese;
sugar - 50 g;
80 g semolina;
a slice of butter;
egg;
130 g dried apricots.
Cooking method
1. Rinse the carrots, peel and boil. Drain, cool and chop into large chips. Put in a deep bowl.
2. Rinse the dried apricots, put in a deep bowl and pour boiling water. Leave to swell.
3. Combine the carrots with cottage cheese and rub well. Add the egg, sugar, semolina and salt to the curd and carrot mass. Knead well with a spoon.
4. Fold dried apricots in a colander. After the water drains, put it on a disposable towel. Chop dried apricots with thin strips and transfer it to the mass of cottage cheese.
5. Decorate with oil, transfer the dough to it and bake at 200 C for forty minutes. Cut the casserole into pieces and serve by pouring sour cream or condensed milk.
Recipe 7. Cottage Cheese and Carrot Casserole "For Beloved"
Ingredients
half a kilogram of cottage cheese;
sugar - five tbsp. spoons;
150 ml of milk;
three eggs;
a slice of butter;
20 g of starch;
60 g semolina;
a pinch of cinnamon;
vanillin;
orange peel;
three carrots;
60 g of honey.
Cooking method
1. Peel and rinse the carrots. Grate it with large chips, put in a saucepan, pour milk, add honey and a slice of butter. Lightly salt and simmer over moderate heat until soft. Then pour the semolina and hold on the fire for another two minutes. Add vanillin, mix and cool.
2. Wipe the cottage cheese through a sieve or beat in a paste with a blender. Beat eggs with sugar. Put the zest of the orange in the curd, season with cinnamon and pour the egg mixture. Beat well, add starch and mix.
3. Put in the resulting mass porridge from carrots and combine. Lubricate the demountable mold with oil, pour the curd dough into it and bake in the preheated oven for half an hour. Leave the casserole in shape for ten minutes, then remove, cool and cut in portions.
Recipe 8. Cottage Cheese and Carrot Casserole with Prunes
Ingredients
two eggs;
a pack of cottage cheese;
60 g semolina;
four tbsp. spoonfuls of sugar;
lemon zest - 10 g;
300 g carrots;
a pinch of nutmeg;
half an apple;
four pieces prunes.
Cooking method
1. Peel the carrots, wash and cook for 20 minutes. Then drain the water and cool. Prune finely chop.
2. Mash the cottage cheese with a mortar and lemon zest and some sugar. Beat the whites until stable peaks, add the yolks and semolina to them and gently knead.
3. Grate the apple coarsely, put in cheesecloth and squeeze the juice. Mix it with nutmeg. Coarsely cook boiled carrots. Mix half with an apple and three tablespoons. spoons of a mixture of eggs.
4. The second half of the grated carrots and chopped prunes, mix with cottage cheese. Gradually introduce the protein mass, and gently knead so that the mass does not lose its airiness.
5. Lubricate the mold with butter, sprinkle with flour and lay out a layer of carrots with apples. Hold the bottom layer well against the mold. Spread the curd mass on top. Bake for forty minutes at 180 C.
Recipe 9. Cottage cheese and carrot casserole with pumpkin
Ingredients
cottage cheese - 400 g;
orange peel;
120 g pumpkin;
a handful of dried apricots;
two carrots;
some milk;
two eggs;
60 decoys;
sugar - 75 g.
Cooking method
1. Peel the pumpkin, cut into small pieces, wrap it in foil, and bake in the oven.
2. Pour semolina into a deep bowl and pour milk to cover the cereal, mix and leave to swell.
3. Beat eggs with a whisk with sugar. Put the cottage cheese in the egg mixture and mash with a crush. Grind the peeled carrots in a blender. Put the pumpkin here and grind everything together. Put the vegetable mixture and the swollen semolina in the curd mass and mix.
4. Remove the zest from the orange with a grater. Cut dried apricots into strips. Add everything to the dough and mix gently. Lubricate a small deco with high sides and place the dough in it. Bake at 180 C for half an hour.
Recipe 10. Curd-carrot casserole "Useful"
Ingredients
one and a half glasses of oatmeal;
80 g of raisins;
two carrots;
any nuts;
a glass of cottage cheese;
5 g of soda;
half a glass of kefir;
two eggs;
75 g of sugar;
a pinch of cinnamon;
vanilla sugar - two tsp.
Cooking method
1. Finely grate the peeled carrots. Mash the cottage cheese so that there are no lumps left. Rinse the raisins. Grind the nuts in a coffee grinder.
2. Mix oatmeal with soda topped with vinegar. Grind it with carrots. Add sugar, raisins, kefir, nuts, eggs and cinnamon to the mixture. Knead the dough with a spoon to make a thick sour cream consistency.
3. Grease the heat-resistant dishes, sprinkle with flour, put the curd dough into it, smooth the surface and put in the oven preheated to 180 C for half an hour. Cut the casserole in portions and pour the jam or condensed milk.
Recipe 11. Cottage cheese and carrot casserole in a slow cooker
Ingredients;
200 g of cottage cheese;
25 g butter;
40 g semolina;
salt;
egg;
100 ml of milk;
25 g of sugar;
a pound of carrots;
wheat crackers.
Cooking method
1. Peel and rinse the carrots. Grind it into large chips. We spread it in the capacity of the multicooker, fill it with milk and add a piece of butter. We turn on the "Baking" mode for 15 minutes, and let it go during this time. As soon as the signal sounds, we introduce the semolina with a thin stream, mix, close the lid of the unit and leave it until the croup swells.
2. Wipe the curd until smooth, slightly add and add the yolk. The proteins are cooled and whipped with sugar into a strong foam.
3. We combine cottage cheese with carrots. Carefully introduce whipped proteins into the curd and carrot mass and mix gently so that the proteins do not lose their splendor.
4. Grease the capacity of the multicooker with butter, sprinkle with breadcrumbs and put the curd and carrot dough into it. We turn on the "baking" mode, and set the timer for 60 minutes. Close the lid of the unit and bake until the sound signal.
Curd-carrot casserole - tricks and tips from professionals
- Grease the surface of the casserole with sour cream, yolk or butter. This will make the casserole more tender and appetizing.
- It is better to introduce the yolks separately from proteins. Even if this is not required by prescription, do not be lazy, and whisk the protein separately in a strong foam, and only then put it into the dough. Thus, the casserole will always turn out magnificent.
- To raisins or dried fruits evenly dispersed in the dough, sprinkle it with flour or starch and mix.
- Be sure to grind the curd through a sieve or turn into a paste with a blender.
- If the family has diabetics, sugar substitutes can be used instead of sugar.
- You can crush the finished casserole with powdered sugar or chopped nuts.
