Cottage cheese is a very useful product, because it is a natural source of calcium. But, alas, not many like to eat it in its pure form. Very often parents of small children face this problem. And then you have to go to all sorts of tricks to disguise this product in this or that dish. Now we will tell you how to prepare carrot-curd casserole, which is incredibly useful, because in addition to cottage cheese, it also contains carrots - a record for the content of vitamin A.
Carrot casserole with cottage cheese - recipe
Ingredients:
- 600 g of carrots;
- croup of semolina - 0.5 cup;
- cottage cheese - 1 glass;
- milk - 3,5 glasses;
- eggs of chicken - 3 pieces;
- breadcrumbs - 2 tbsp. spoons;
- sugar - 5 tbsp. spoons.
Preparation
Carrots mine, clean, cut into pieces, put in a saucepan and pour water. It should be so much that the carrot was only covered with it. On low heat, simmer the carrots until cooked. Then knead it or let it through the meat grinder. Milk give a boil, pour semolina and cook a thick porridge. In it we add cooked carrots, eggs, cottage cheese, sugar and mix well. The form for baking is greased with butter or margarine, sprinkle with breadcrumbs, we place carrot-curd mass from above and put it in the oven. At 180 ° C the carrots and curd casserole will be cooked for about 35 minutes. Then we take it out, put it on a dish and serve it with sour cream.
Cottage cheese-carrot casserole - recipe
Ingredients:
- butter - 30 g;
- honey natural - to taste;
- cottage cheese 9% fat - 300 g;
- eggs of chicken - 2 pieces;
- carrots - 120 g;
- vanillin - 5 g;
- salt - pinch.
Preparation
We need a curd of consistency homogeneous mass. This can be achieved by wiping it through a sieve. After that, we shift the cottage cheese into a bowl, add raw chicken eggs, salt, vanillin and butter. We mix everything thoroughly. Peeled carrots three on a grater with large teeth. Add it to the rest of the ingredients. We knead the dough and spread it into a mold, greased with oil. Bake such a casserole is better at a low temperature. 160-170 ° C will be enough, and the time in this case will take about 45 minutes. Ready to curd-carrots casserole, cooked in the oven, watered with honey and served to the table with aromatic tea.
Cottage cheese-carrot casserole in a multivariate
Ingredients:
- cottage cheese with 15% fat content - 550 g;
- carrots - 300 g;
- eggs of chicken - 2 pieces;
- raisins without pits - 40 g;
- manga - 4 tbsp. spoons;
- sour cream - 4 tbsp. spoons;
- butter - 55 g;
- powdered sugar - 110 g;
- granulated sugar - 2.5 tbsp. spoons.
Preparation
Peel the carrots with medium pieces and grind them. You can do this with a blender or a small grater. It should be about 1 cup carrot weight. We spread it into the bowl of the multivark, add the washed raisins without pits, sugar, butter, mix and in the "Fry" or "Baking" mode, we cook 20 minutes. Eggs are broken so that you can separate the protein from the yolk. Pour the squirrels into deep dishes and use a mixer to whisk them to a lush white foam. Then, without stopping the whipping process, add sugar powder. After that, the egg-sugar mass should become thick and increase in size. Cottage cheese, which we use for casseroles, should not be excessively wet. If all the same the moisture is too much, then we spread it into gauze, we tie it and squeeze out excess liquid.