How to make semolina porridge casserole. Semolina porridge casserole. Cottage cheese casserole with semolina, banana and raisins in the oven

Many children refuse to eat regular semolina porridge. But they happily eat semolina as part of a tasty and sweet casserole. Semolina casserole is a universal dish that diversifies the children's menu and is sure to please your child. This casserole can be offered to your baby for breakfast or afternoon snack.

The benefits of semolina casserole for a child

Semolina contains many useful components that are indispensable for a child:

• Dietary fiber that improves the digestion process.
• Vitamins PP, E, folic acid.
• Potassium, calcium, phosphorus, iron and other trace elements, which normalize the functioning of the nervous system and strengthen the child’s immunity.

Semolina is considered dietary. It relieves stomach cramps well, has an enveloping effect and is easily absorbed by the child’s body.

Harm of semolina casserole for a child:

• Semolina contains a special substance in large quantities - phytin, which significantly limits the normal flow of calcium into the blood. If semolina is consumed too much or often, the child may develop calcium deficiency.
• Gluten, which is also found in semolina, can cause allergies and also cause problems with the gastrointestinal tract.

• It is recommended to introduce semolina (and, accordingly, semolina casserole) into a child’s diet no earlier than after one year. And at the same time, it is better to include this dish in the children's menu about once every ten days, but not more often.
• To prepare semolina porridge casserole (unless otherwise indicated in the recipe), choose soft grains. This information should be written on the product packaging.
• Do not buy semolina for casseroles in bulk. Improper storage in large quantities often leads to the fact that the cereal begins to become soggy and smell unpleasant.
• For children aged three years and older, when the child’s diet is already more expanded, you can add cottage cheese, dried fruits (raisins, dried apricots, prunes) or fresh seasonal fruits to any semolina casserole recipe you like. Dried fruits for casserole need to be steamed in advance with boiling water or hot tea so that they are soft. Also, when serving, you can top the finished casserole with sour cream, jam, condensed milk or preserves.

Semolina casserole - recipe

Required Ingredients

• milk – 1 liter;
• butter – 50 g;
• eggs – 2 pieces;
• semolina - one glass;

• granulated sugar – 4 tablespoons;
• vanilla sugar – 1 sachet;
• salt.

Cooking sequence

You can also cook semolina casserole according to this recipe in a slow cooker. Use the “Baking” mode for this.

How to cook semolina casserole for a child - video

In this video you will learn how to quickly prepare a delicious semolina casserole for your baby. The suggested quantity of products is designed for a large portion. If you are not cooking for the whole family, but only for the child, you can reduce the food allowance by half.
Semolina casserole according to this recipe is baked in the oven, but you can cook the dish in the microwave or slow cooker.

Semolina casserole is a tasty and satisfying dish that contains many vitamins and elements that are beneficial for a child’s body. It is prepared quite quickly from simple and affordable products. Semolina casserole is also a good alternative if your child does not like to eat regular semolina porridge.

Prepare for a child, or a regular one. A product such as semolina can be added to many dishes, but it is contraindicated for children with gluten intolerance.

Are you preparing semolina casserole for your child? Perhaps you have a proven recipe for this dish? Share your experience in the comments.

Our family loves cottage cheese casserole, especially our daughter. I tried many recipes and kept a few of the most successful ones. It can be prepared in the oven, in a slow cooker and in the microwave. It tastes best in the oven. The recipe is suitable even for simple gas ovens, where baking is usually not very successful.

Cottage cheese casserole is not only tasty, but also very healthy. Cottage cheese contains a lot of protein, potassium, calcium, magnesium, copper, zinc, fluorine, folic acid and vitamins A and B. It strengthens bones and teeth, normalizes the nervous system, maintains muscle tissue and the circulatory system in tone. Many people know that cottage cheese is good for children and pregnant women. But not all children agree to eat it. This is where delicious casseroles come to the rescue. They can be served for dessert or as a separate dish for breakfast. The casserole is ideal for baby food; it is a more dietary product than cheesecakes, which are fried in oil.

You can add raisins, dried apricots, prunes, apples, bananas, cherries, lemon zest and any candied fruits to the casserole. This way you can get different flavors and more different vitamins every time. I like the usual version with raisins the most.

The taste of the casserole largely depends on the cottage cheese. Do not use cottage cheese with palm oil for cooking (sometimes called cottage cheese product or farm cottage cheese with 18% fat content). If you bake a casserole from such cottage cheese, it turns out liquid, you can’t even cut it when it’s hot, it quickly settles and turns out very dense.

You can also make a casserole from frozen cottage cheese, the main thing is that it is not sour and fresh when frozen. You just need to defrost it at room temperature or in the microwave on defrost mode and cook as usual.

I don’t add flour to the cottage cheese; it makes the casserole denser. The finished casserole can be frozen by dividing it into portions. Defrost in the microwave or at room temperature, then be sure to reheat. But here it is eaten very quickly, even from a double portion of food.

Well, now my proven recipes. They are all step-by-step and with photos.

The cooking time for all casseroles is about an hour, where you need to soak the semolina - a little longer.

It is not always possible to bake a casserole in the oven. In this case, you can prepare fluffy and tender cheesecakes. And for nursing mothers and those on a diet, steamed cheesecakes in a slow cooker are perfect. All the secrets of their preparation are in the article.

Delicate cottage cheese casserole with semolina in the oven (step-by-step recipe)

We will need:

• cottage cheese with regular fat content (5-9%) - 600 gr. If you take it in packs, 3 packs will be enough
• 2 eggs
• 4 heaped tablespoons of semolina
• sour cream 5 tablespoons (or any fermented milk product - kefir, razhenka, bifidok, but it tastes better with sour cream)
• 3-4 tablespoons of sugar, depending on the taste of the cottage cheese
• raisins or other dried fruits 1 handful (about 50 g)
• vanilla sugar 1 sachet
• salt 1 pinch
• butter for greasing the pan

1) first mix semolina with sour cream or kefir. If the sour cream is thick, you can add a couple of tablespoons of milk. Let it swell for about half an hour. During this time, stir the semolina several times.

2) while the semolina swells, prepare the cottage cheese. If it is grainy, it must be rubbed through a fine sieve or you can pass it through a meat grinder with a fine grid. If you don't do this, the finished casserole will have lumps and it won't be as smooth. Try to buy soft cottage cheese right away. If you have a blender, you don’t have to puree the cottage cheese.

3) beat eggs with sugar, add vanilla sugar and salt. Don’t be afraid to add salt to dessert, it’s not enough and it will make the taste of the finished dish brighter

4) mix cottage cheese, swollen semolina and beaten eggs. Mix it all with a blender

5) then add well-washed raisins and stir the whole mass with a spoon, otherwise the blender will grind the raisins into pieces. Before adding to the dough, raisins need to be steamed so that they are not dry. But if you fill it with hot water for a long time, it will become like a mess. You just need to rinse in hot water and pour over boiling water, then take out the small sticks.

6) grease the baking dish with oil and sprinkle with breadcrumbs. If they are not there, you can sprinkle with semolina. I bake more often in a silicone mold, there is no need to grease it, just rinse it with cold water, nothing sticks to it.

7) put the curd mass in the mold, level the top with a spoon or silicone spatula and put 2-3 tablespoons of sour cream on top and distribute over the entire surface. This way the top will not crack and will be soft.

take out the pan and leave for a few minutes, then remove the casserole

It's best served chilled, but we don't have the patience and eat it warm.

Classic recipe for cottage cheese casserole in the oven (from the Soviet book of home economics)

In Soviet times, this book was probably in every home. We haven’t had the book for a long time, but the cut out recipe is carefully preserved. Its casserole always turns out delicious.

here's what we need:

• 500 g regular fat cottage cheese
• 1 egg
• 2 tablespoons melted butter
• 3 tablespoons sugar
• 3 tablespoons sour cream
• 2 tablespoons semolina
• raisins 100 gr
• vanillin 1/4 sachet
• salt 1/2 teaspoon.

Step-by-step cooking recipe

1. Pass the cottage cheese through a meat grinder. If you take soft cottage cheese without lumps, you don’t have to twist it.

   
   

2. add melted butter to the cottage cheese, beaten egg with sugar, semolina, salt and vanillin

   

3. Mix well with a wooden spatula, adding (if any) washed raisins.

   

4. transfer the prepared mass into a mold greased and sprinkled with breadcrumbs, level the surface, grease with sour cream and sprinkle with oil (it is convenient to do this with a silicone brush) and bake in the oven at 180 degrees for 25-30 minutes until golden brown

   

5. Serve the casserole hot with syrup or sour cream.

Unlike the first recipe, this one contains less semolina, it turns out more curdish, and the first one is more tender.

Cottage cheese casserole like in kindergarten

Many adults still remember this taste from childhood. The casserole is soft and tender, and you don’t feel the cottage cheese at all, so kids eat it with pleasure. It is very easy to prepare, the main thing is to take quality ingredients.

It is best to take cottage cheese that is soft, fresh, and slightly sour. Country cottage cheese is great. And under no circumstances should you try to bake a casserole from cottage cheese with palm oil - you will end up with a pancake that has an incomprehensible taste and is very greasy, a total disappointment.

When preparing, do not rush, be sure to let the dough stand so that the semolina gets wet, preferably about an hour. Then the finished casserole will be softer and will not sink. Sometimes ready-made thick semolina porridge is added to the casserole. Once I was in a hurry and poured boiling milk over the semolina and let it sit for about 10 minutes, during which time it managed to swell and it turned out to be an excellent casserole.

So, the list of products for cottage cheese casserole like in kindergarten:

• half a kilo of cottage cheese with regular fat content, low-fat is not suitable
• granulated sugar - half a glass
• semolina - half a glass
• milk - half a glass
• egg - 2 pieces
• butter – 50 grams (about a third of a pack)
• vanillin 1/4 teaspoon (if you add more it will be bitter)
• salt - a quarter teaspoon

Usually the casserole in kindergarten is prepared without raisins. I asked my daughter, she is still without raisins. But you can add it if you wish.

Now for the step by step recipe

Cottage cheese casserole with semolina and banana in the oven

For variety, sometimes I make a casserole according to this recipe, it turns out very tender and soft.

Here's what we need:

• half a kilo of cottage cheese with regular fat content
• 1 ripe banana
• 2 eggs
• half a glass of milk
• 3 tbsp sugar
• 3 tbsp. m anki

The cooking process is similar to all previous ones; it is better to take soft cottage cheese, not grainy and of normal fat content.

Step-by-step preparation:

Video recipe for a delicious casserole of cottage cheese with semolina and sour cream in the oven

Here are all my proven recipes. I cook casserole often, sometimes several times a week, and the main secret is the quality of the cottage cheese. Don't be afraid to experiment, try adding different fillings, such as apples, pumpkin, dried apricots, and figs.

Sauce and gravy for cottage cheese casserole

The finished casserole is delicious on its own, especially with sour cream. But you can also prepare various sweet sauces and gravies.

For example, berries mashed with sugar. Strawberries and blueberries work well. Grind fresh or frozen berries in a blender with sugar. You can mix strawberries with condensed milk in a blender.

Or you can make a sweet creamy sauce, like the one they served with the casserole in kindergarten

Ingredients for the sauce:

• 1 tbsp. butter
• 1 tbsp. flour
• 1 tbsp. Sahara
• a small pinch of salt
• 200 ml milk
• 1 g vanillin (1 sachet)

First melt the butter in a saucepan, then add the flour and mix everything quickly. Can be done in a small frying pan.

Then add milk little by little. Bring to a boil, add sugar, salt and vanillin, simmer for 1-2 minutes and turn off. If suddenly you still get lumps, just take a sieve and strain.

Bon appetit and good health!

What is your favorite cottage cheese casserole recipe?

Manna or semolina casserole is a type of dessert that can be prepared quickly enough without any special culinary skills or talents. Some housewives add various ingredients during the cooking process, for example, lemon zest, kefir, cottage cheese, dried fruits and much more. If you love lemon and its characteristic sourness, you can safely add lemon juice, so you will get an incredibly tasty manna.

Curd-semolina casserole is a special recipe that differs from the standard and usual semolina, since cottage cheese predominates in it. This recipe is more reminiscent of a cottage cheese casserole, to which semolina is added to increase the volume and make the dessert more tender. This is prepared not only in the oven, but also in kitchen aids such as a slow cooker and microwave. So, to prepare a standard and fantastically tasty semolina casserole, you need to take the following ingredients:

Preparation

Making an amazing dessert:

1) Take all the necessary ingredients listed in the recipe. Pour semolina into a deep bowl, pour kefir at room temperature. Set aside for sixty minutes for the cereal to swell and increase in size.

2) In the meantime, you can make butter. Place it in a saucepan or saucepan and place over low heat until it melts.

3) In another bowl, beat the eggs with sugar until fluffy.

4) After sixty minutes, add the egg mixture to the swollen semolina. Mix thoroughly and pour in the melted butter. Mix flour, baking soda and salt, add to bowl and stir. Grate the lemon zest.

5) Place the raisins, pre-washed and soaked in warm water, into the dough and mix so that there are no lumps.

7) Pour the finished dough into a mold and place in a preheated oven. Bake until golden brown. Approximate oven time is thirty minutes. Serve in portions, first garnished with fruit and mint.

Video recipe

There are many recipes and ways to prepare this dessert. By making some changes to the recipe, you can prepare:

• cottage cheese-semolina casserole;
• manna with citrus fruits;
• semolina casserole with kefir.

A delicious semolina casserole with kefir is ready! Before serving, you can pour jam, melted chocolate, condensed milk, sprinkle with coconut or nuts. It should be noted that the dessert turns out to be very tender, aromatic, light and dietary.

For many, the taste of childhood is New Year's tangerines, grandma's jam and homemade semolina casserole. This original delicacy made from semolina will be an excellent alternative to pie and will appeal even to those who are not delighted with regular semolina porridge. You can safely experiment with filling options and ways of serving dessert. You just need to choose the right ingredients and follow the proportions indicated in the recipe.

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.

How to cook

The basis of any semolina is thick semolina porridge. Pour semolina into boiling milk in a thin stream and stir vigorously to prevent lumps from appearing. Instead of milk, you can use kefir, sour cream, yogurt. Warm porridge is mixed with sugar, salt, eggs, and butter. If desired, you can add pureed cottage cheese, raisins, fruits, berries, and spices to the casserole. The baking dish is greased with butter and generously sprinkled with breadcrumbs and semolina. The mass is placed in a prepared container, leveled and baked in a well-heated oven for 30-40 minutes at 180°C.

• The casserole will turn out fluffier if you beat the egg whites with salt and the yolks with sugar.
• Check the readiness of the manna with a toothpick or wooden skewer.
• Semolina dessert will hold its shape better if you let it cool slightly in the baking container.
• It is advisable to fry the fruits in a frying pan until soft; the raisins must be steamed first.
• To prepare semolina-curd casserole, it is recommended to use medium-fat cottage cheese (if the cottage cheese is too fatty, the dish will turn out dense and less fluffy).
• Semolina dessert will become juicy if you soak it in syrup.

Semolina casserole recipe

There are many simple and economical semolina-based casserole recipes. It is prepared without fillers or with fillings, for example, apples, raisins, pears, rhubarb, cranberries. The sweet or savory filling is spread on the bottom of the baking dish or placed between layers of semolina dough. It all depends on the imagination and taste preferences of the hostess. The main thing is to master the basic processes of preparing a casserole and remember their correct sequence.

Semolina casserole like in kindergarten

• Time: 1 hour 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 284 kcal per 100 g.
• Cuisine: Russian.
• Difficulty: medium.

The casserole will remain juicy inside, but will acquire a golden brown crust if you increase the baking temperature to 200°C 10-15 minutes before the end of cooking. Too dry grainy cottage cheese can be ground with 2-3 tablespoons of milk to make the consistency more tender. If desired, the curd mass is mixed with raisins, poppy seeds or dried apricots. Before serving, the hearty, moderately sweet dessert is topped with raspberry jam or warm jelly.

Ingredients:

• semolina – 0.5 tbsp;
• cottage cheese – 400 g;
• eggs – 2 pcs.;
• butter – 50 g;
• sugar – 3 tbsp. l.;
• vanilla sugar – 1 tbsp. l.;
• salt - a pinch.

Cooking method:

1. Rub the cottage cheese through a sieve using a wooden spoon.
2. Mix with softened butter, eggs, granulated sugar, vanilla sugar.
3. Add salt.
4. Grind the mixture by hand until smooth or beat with a mixer.
5. Add semolina and beat again.
6. Leave for 40 minutes to allow the cereal to swell.
7. Place the semolina-curd mixture in a mold greased with butter or lined with parchment paper.
8. Cook the casserole for 40 minutes.

In the oven

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 159 kcal per 100 g.
• Purpose: dessert, for tea.
• Cuisine: European.
• Difficulty: medium.

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:

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

With milk

• Time: 2 hours 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 252 kcal per 100 g.
• Purpose: dessert, for tea.
• Cuisine: European.
• Difficulty: medium.

Semolina porridge casserole will turn out more tender, juicy, and moist inside if you additionally soak it in milk. To do this, pour manna over a glass of hot or chilled but boiled milk immediately after cooking. An alternative option is to soak the semolina cake with condensed milk, after making several holes on its surface using a wooden skewer. If the casserole is too sweet, top it with lemon glaze. The finished dish can be cut into portions and decorated with fresh berries, dried apricots, walnuts or almonds.

Ingredients:

• semolina – 240 g;
• milk – 250 ml;
• baking powder – 10 g;
• eggs – 3 pcs.;
• sugar – 160 g;
• butter – 50 g;
• salt - a pinch.

Cooking method:

1. Pour semolina with cold or lukewarm milk.
2. Leave for 1 hour, the liquid should thicken.
3. Beat eggs with salt, softened butter, sugar.
4. Add the egg mixture and baking powder to the swollen semolina. To stir thoroughly.
5. Line a baking pan with parchment paper or grease it with butter.
6. Pour mixture into prepared pan.
7. Cook the casserole for about 1 hour in a well-heated oven.

• Time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 139 kcal per 100 g.
• Purpose: dessert, for tea.
• Cuisine: European.
• Difficulty: medium.

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:

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

• Time: 1 hour 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 277 kcal per 100 g.
• Purpose: dessert, for tea.
• Cuisine: European.
• Difficulty: medium.

Sweet and sour cranberry casserole, dusted with powdered sugar and baked in a muffin tin, will take the place of Christmas pudding on the holiday table. A delicious dessert with healthy fresh or frozen berries is prepared without adding eggs. If desired, it is decorated with icing, multi-colored confectionery toppings, red and black currants. Instead of a special mold for puddings or muffins, you can use a standard one, having previously installed a ceramic cup, jar or pastry ring in the center. The baked goods will turn out tall and will resemble a Christmas wreath.

Ingredients:

• semolina – 1 tbsp.;
• cranberries – 1.5 tbsp;
• kefir – 200 ml;
• flour – 5 tbsp. l.;
• soda – 1 tsp;
• sugar – 200 g;
• butter – 100 g;
• powdered sugar – 2 tbsp. l.;
• salt - a pinch.

Cooking method:

1. Rinse the cranberries and drain in a colander. Dry.
2. Pour kefir over semolina and leave for half an hour.
3. Add sugar, warm melted butter. Mix.
4. Add sifted flour and soda. Add salt.
5. Add cranberries. Stir gently, being careful not to crush the berries.
6. Grease an ovenproof baking dish with butter and sprinkle with semolina if necessary.
7. Lay out the dough.
8. Cook semolina-berry casserole for 35-45 minutes until golden brown, check doneness with a skewer.
9. Remove from oven, leave for 10 minutes.
10. Cover the pan with a serving dish and turn over.
11. Sprinkle with powdered sugar.

With pears and cinnamon

• Time: 1 hour 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 182 kcal per 100 g.
• Purpose: dessert, for tea.
• Cuisine: European.
• Difficulty: medium.

Homemade casserole with pears and aromatic cinnamon is an airy, fragrant and uncomplicated dessert for a family tea party. Pears can be pre-caramelized by frying in a frying pan with melted butter, sugar, cinnamon and a little cognac. It is important to remove the pan from the stove in time as soon as the fruit becomes translucent and the caramel darkens and begins to stretch. The dessert will turn out beautifully cut, as in the photo, if you put the filling between two layers of semolina dough. Instead of kefir, you can use full-fat sour cream.

Ingredients:

• semolina – 1 tbsp.;
• pears – 400 g;
• cinnamon - to taste;
• kefir – 200 ml;
• sugar – 1 tbsp;
• eggs – 2 pcs.;
• butter – 50 g;
• soda – 1 tsp.

Cooking method:

1. Lightly beat the eggs with a whisk.
2. Add kefir, semolina, sugar, soda. Mix.
3. Place the semolina dough in the refrigerator for about half an hour.
4. Peel the pears and remove the cores. Cut into thin slices.
5. Grease an ovenproof baking dish with oil.
6. Place the pears in an even layer and sprinkle with cinnamon.
7. Spread the dough on top.
8. Cook the casserole for 35-40 minutes until browned.

In a slow cooker

• Time: 1 hour 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 160 kcal per 100 g.
• Purpose: dessert, for tea.
• Cuisine: European.
• Difficulty: medium.

A delicious casserole can be prepared not only in the oven, but also in a slow cooker, which is often preferred by modern housewives. If desired, semolina porridge can be mixed with dried fruits and berries (about 100 grams) to make the dish richer and sweeter. You don't need to add a lot of filling. It is recommended to place the fruit and berry layer between two layers of porridge, then the dessert will look more like a homemade pie. The finished manna should not be removed from the multicooker bowl immediately after cooking - the casserole should cool slightly and “set”.

Ingredients:

• semolina – 1 tbsp.;
• milk – 1 l;
• sugar – 3 tbsp. l.;
• eggs – 2 pcs.;
• butter – 90 g;
• salt – 0.5 tsp.

Cooking method:

1. Grease the multicooker bowl with oil.
2. Bring milk to a boil.
3. Add salt.
4. Pour semolina into the boiling milk in a thin stream, stirring continuously.
5. Cook, intensively breaking up lumps with a whisk, for 10 minutes.
6. Let the porridge cool a little.
7. Separately, beat eggs with granulated sugar.
8. Mix warm porridge with melted butter.
9. Add the egg mixture and stir.
10. Transfer the mixture into the multicooker bowl.
11. Cook the casserole in the “Baking” mode for 50 minutes.

In a frying pan

• Time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 149 kcal per 100 g.
• Purpose: dessert, for tea.
• Cuisine: European.
• Difficulty: medium.

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.

Ingredients:

• semolina – 65 g;
• rhubarb – 80 g;
• vegetable oil – 20 ml;
• vanilla sugar – 1 tbsp. l.;
• milk – 250 ml;
• eggs – 2 pcs.;
• salt - a pinch.

Cooking method:

1. Wash and peel the rhubarb. Cut the stems into pieces up to 2 cm long.
2. Lightly fry in oil.
3. Combine milk and semolina in a saucepan.

Semolina casserole has been in my head since kindergarten. And no matter how much I looked for that recipe, not a single one was similar to our kindergarten semolina casserole.

After a long search, I managed to find several good and tasty recipes for making semolina casserole. Which I will share with you today. Of course, some recipes contain coma semolina and cottage cheese and fruit. The casseroles are all very tasty and easy to prepare. Unfortunately, we don’t cook them often, but we should do it more often.

Ingredients.

• A glass of kefir.
  A glass of semolina.
  Half a glass of sugar.
  100 gr. Butter.
  2 eggs
  teaspoon vanilla.

Cooking process.

To make the semolina more tender and steamed in the casserole, you need to pour it with kefir and leave for at least an hour.

Mix butter with sugar and beat with a mixer until smooth. It is desirable that the sugar is completely dissolved in the oil. Beat for about 3-4 minutes.

After an hour, the semolina swelled well and became tender and soft. Add vanilla, butter and sugar to it and mix well.

Beat the eggs with a tablespoon of sugar until medium foam appears. Then mix the beaten eggs with semolina. You should get a thin dough without lumps.

Grease the mold with butter and sprinkle with dry semolina or breadcrumbs. Transfer the dough into a mold and place in a hot oven for 30-40 minutes. Cook at 180-190 degrees.

Delicious casserole with lemon

• 3 spoons of flour.
  1 glass of kefir.
  1 cup semolina.
  0.5 cups sugar.
  1 teaspoon baking powder.
  1 teaspoon butter.
  1 lemon.
  2 eggs.
  A pinch of salt.
  Vanilla to taste and desire.

Cooking process

Pour room temperature kefir over semolina.

Mix well and leave in the room so that the semolina absorbs the liquid well and swells.

Mix eggs with salt and sugar and beat with a mixer until smooth.

Next in the recipe you need the zest from a whole lemon.

Try to grate the zest so as not to catch the white part as it is slightly bitter.

I add the resulting lemon zest and juice from half a lemon to the egg mixture.
After an hour, the semolina has absorbed the moisture well and is now completely ready for reunification.

Combine, add vanilla and baking powder. Mix well to obtain a uniform homogeneous mass.

If the dough turns out too liquid, you can add 1-2 tablespoons of regular flour. And mix well.

Even a frying pan is suitable for baking casseroles. I have a grooved pan that I line with paper and grease it with butter.

I pour in the dough, spread the dough evenly over the pan using a spatula, and put it in the oven to bake at 180-190 degrees until done. Approximate cooking time is about 40 minutes.

The aromas in the house are, of course, incredible. Semolina gives a pleasant nutty smell and the zest complements it. Few household members will be able to resist going into the kitchen and asking when everything will be ready.

When the top is browned, I check the readiness with a toothpick. And when everything is ready, I take it out of the oven. I let it cool a little and take the casserole out of the oven.

All that remains is to decorate with powdered sugar with a beautiful berry and serve for tea. It's just not really tasty.

Semolina casserole in the oven

Ingredients

• 1 liter of milk.
  1 cup semolina.
  1 cup of sugar.
  3 eggs.
  1 small packet of vanilla.
  Fruits and berries optional.

Cooking process.

One day we were treated to milk and decided to boil it, but it curdled just like that.

It was a pity to throw it away, so my strong-willed decision was to continue cooking the semolina. I poured a glass of semolina and cooked good semolina porridge.

Next, the porridge was set to cool, and I continued to prepare the casserole. 3 eggs, sugar, vanilla. I mix it in one bowl and shake it with a spoon to get an evenly homogeneous mixture.

Next, take our semolina porridge, pour the resulting mixture into it, mix well and transfer to the mold. Today my frying pan will act as a mold.

If desired, decorate with fruits and berries. You can take raisins, dried apricots, prunes, whatever comes to hand, including nuts.

Place in the oven and cook at 190 degrees for about 30-40 minutes until done. Since the casserole was cooked in a frying pan, I didn’t even take it out since the kids devoured such a treat in 2-3 minutes.

Before serving, it is advisable to fill the casserole with sour cream and sprinkle with sugar. Or simply garnish with sweet syrup.

Casserole with sour cream, cinnamon and semolina

Ingredients.

• 1.5 cups semolina.
  Half a glass of sour cream.
  3-4 tbsp. spoons of sugar.
  2 eggs.
  A handful of raisins.
  A packet of cinnamon.
  Approximately 50 grams of butter.
  1 teaspoon of vegetable oil.
  Juice from half a lemon.

Cooking process.

Mix sour cream with sugar and eggs. Stir with a fork or spoon until the sugar dissolves.

The raisins were previously filled with water and washed. I add it to the resulting mixture, and also sprinkle in a packet of cinnamon for a good aroma. And I mix it.

The butter needs to be melted in a water bath. Cool slightly and while it is still liquid, pour it into the dough. You can also squeeze the juice from half a lemon at this stage. Mix everything well and leave in the room for 30 minutes.

After a while, stir the dough. Now you can grease the mold with vegetable or butter and transfer our semolina dough into it.

Bake in the oven for 30 minutes at 180 degrees.