Cottage cheese casserole for a child 1 year old. The benefits of cottage cheese casserole

To all of us with early years familiar cottage cheese casserole. Thanks to its beneficial properties and taste, this dish is very popular both in preschool institutions and in many families. There are a huge number of food recipes for each individual case. For example, cottage cheese casserole for children, for a diet, sports nutrition or option for a holiday.

The dish is prepared very quickly and easily. Every recipe cottage cheese casserole will explain step by step how to bake it in an oven, microwave, multicooker or even in a Russian oven.

The main and indispensable ingredient of any casserole is cottage cheese. As is known, this milk product rich in phosphorus and calcium, which means that in many ways it has a positive effect on a small organism. Phosphorus regulates metabolism, supports the work of the heart and kidneys. In addition, together with calcium, this element is involved in the construction of muscles and hard tissues. This is especially important for young children, because their teeth and bones are just being formed, and therefore need a good foundation. Well, the vitamins that are in the curd delicacy strengthen the nervous and circulatory systems.

Often, from a certain age, children stop eating regular cottage cheese. That's when the cottage cheese casserole, so loved by many kids, will come to the rescue.

Depending on the components and method of preparation, this dish can be made nutritious and high-calorie or dietary. But on average, the energy value of the product is 170 kcal per 100 g. The BJU index (proteins / fats / carbohydrates) is 17.6 / 4.2 / 14.2.

Invaluable importance curd dish presents for vegetarians. Here, cottage cheese is one of the few sources of vitamin B12 found in meat but not as common in other foods.

Firstly, the child's body is delicate and vulnerable, which means that the choice of ingredients must be approached very carefully.

Secondly, the taste preferences of babies have not yet had time to form, and therefore some crumbs are capricious and picky in food. So, the dish must certainly be tasty and moderately sweet.

The following tips will help mothers make cottage cheese one of the favorite treats of a little person.

• For maximum benefit better buy cottage cheese. It is softer and more nutritious than store-bought. If the opportunity to buy fermented milk product there is no home production, you need to choose a product from a reliable manufacturer. If we buy in a store, it is better not to take low-fat cottage cheese. As a rule, it is low in calcium and vitamins.
• To make the dish lush and high, the eggs need to be beaten for a long time and thoroughly. This can be done using household kitchen appliances as well as cutlery. The main thing is that after whipping a thick foam is formed.
• It is recommended to add semolina instead of flour to the baby casserole. This will again make the dish more magnificent and unusual in taste. If you use raw semolina, then after mixing all the ingredients, you need to let the curd mixture stand for a third of an hour. This is done so that the cereal swells and becomes softer.
• If you want to make the dish more tender, then you can also use not raw cereals, but already cooked semolina. Then the food will not lose its magnificent shape after cooling.
• So that the delicacy does not burn, but at the same time bakes well from the inside, it is necessary to heat the oven to 170-180 degrees and continue to bake the dish at this temperature.
• Everyone knows that raisins are an excellent addition to casseroles. In order for it not to be too hard, but to retain its sweetness and its unique taste, it is advised to pre-fill the dried fruit with boiling water and leave for a couple of minutes. And after that, soft and fragrant fruits are placed in the curd dough.
• If raisins cause an allergic reaction, or the child does not like to eat their fruits, you can replace dried grapes with other dried fruits. Dried apricots, dates, prunes are suitable for this. You can also use raw fruits and berries. Orange, apple, pineapple, peaches, apricots, cherries and strawberries are especially well combined with cottage cheese.

• Since children are attracted to everything bright and unusual, the casserole can be made more interesting and appetizing. To do this, decorate it with sour cream, jam, honey, condensed milk, berries, fruits and nuts. With the help of fantasy, an ordinary cottage cheese dish can be turned into a true work of culinary art.

Cooking a casserole like in kindergarten in the oven

Most children love this simple dish prepared by kindergarten chefs. Kids often ask their parents to do the same at home. Now this should not be a problem for mom, because we will provide you with a recipe for cottage cheese casserole with a detailed guide.

For the dish we need to take:

• 300 g of homemade cow's cottage cheese;
• 4 tbsp. l. decoys;
• 120 ml. homemade sour cream (half a glass);
• 4 tbsp. l. Sahara;
• 2 chicken eggs;
• 1 pack of food baking powder;
• 100 g raisins;
• vanillin (to your taste);
• vegetable oil;
• ¼ tsp salt.

1. We wash the raisins, put them in a saucer or a shallow plate and pour boiling water over them.
2. In the meantime, we take sour cream, add semolina to it, stir and leave for a third of an hour so that the cereal swells.
3. Next, mix the cottage cheese with sour cream-semolina mixture, baking powder, salt and vanilla. The resulting mass is thoroughly beaten to the consistency of a paste.
4. In a separate container, beat the eggs and put sugar in them. Beat until foam bubbles form.
5. Next, carefully add the curd paste to the egg in small parts and make sure that the foam does not disappear.
6. At the end, put raisins in the finished curd dough, mix everything.
7. Lubricate the baking container with a special brush soaked in oil, you can also sprinkle the bottom with a small amount of semolina or breadcrumbs to prevent burning.
8. We spread the resulting mixture into a heat-resistant form, put it in an oven preheated to the desired temperature and bake at 170-180 degrees until golden brown (about 45 minutes).
9. After cooling, if necessary, decorate and serve.

Recipe for treats like in a kindergarten in a slow cooker

Ingredients for four servings:

• 0.5 kg. cottage cheese;
• 100 g semolina;
• 100 ml. cow's milk;
• 150 g of sugar;
• 50 g butter;
• 2 medium eggs;
• 100 g raisins;
• a bag of vanillin (you can without it).

1. First of all, some housewives recommend getting rid of grains of cottage cheese and making it homogeneous. But so that it does not turn out to be too liquid, it is better to mix the mass not with a mixer, but simply pass it through a medium-sized sieve.
2. Next, put eggs, vanilla and sugar in the cottage cheese, mix everything. Add semolina to the resulting mixture and leave for a while to swell.
3. After a few minutes, the product will become denser and increase in volume. After that, add pre-filled hot water raisins and mix the raw base for the casserole again.
4. Lubricate the bowl of the multicooker with softened butter and pour the curd dough into the bowl. We put the slow cooker in the “Baking” mode for 60 minutes at a temperature of 160 degrees. If it is possible to cook the dish at a higher temperature, then the time can be reduced by 10-20 minutes, as in the oven.

Quick dish with semolina

For the dish, we need half a kilogram of cottage cheese. Fans of food with more calories can take a fatty product, and adherents diet food it is better to take curd 0-2% fat. Also need 5 chicken eggs, 2 tablespoons granulated sugar, 5 tablespoons of semolina groats.

If desired chicken eggs can be replaced with quail. But it should be remembered that in terms of nutritional value, one medium chicken egg is equivalent to four quail eggs.

As for the amount of sugar, you need to be guided here by your taste preferences, not forgetting about its harm in excess use.

1. First, put the cottage cheese in a special container, add eggs and sugar to it. We mix everything carefully.
2. After pouring raw or boiled semolina into the dough and stir again.
3. Let the cereal swell for a while, mix again.
4. Lubricate the oven mold at the bottom and along the edges with butter (creamy or vegetable) and fill it with curd mass.
5. We put the container in a hot oven and cook for half an hour at a temperature of at least 180 degrees.

Making a casserole without semolina

To prepare this dish, you need only 3 products, but the taste of the delicacy is excellent. There is no need to add semolina or flour to such a casserole. Curd food is suitable for both kids and their parents who adhere to proper nutrition.

Ingredients:

• 0.6 kg. cottage cheese;
• 3 medium sized eggs;
• 150 g sugar sand.

1. We mix the cottage cheese with sugar and chicken eggs, turn it into a homogeneous mass using a simple whisk or blender. You can also add an extra pinch of vanilla or cinnamon.
2. Brush the bottom and edges of a baking dish with oil and pour over the mixture. It is desirable that the height of the curd dough does not exceed 3 centimeters.
3. Next, bake the dish in a preheated oven or slow cooker until a crust appears. After we cool. The dish is ready!

Cottage cheese casserole for weight loss (dietary)

Such a delicacy will be a great option for people who are overweight and count calories. Also, the dish is ideal for strong children who quickly gain weight. Energy value 100 g. this product will be less than 130 kcal. This protein meal can be used as a low-calorie breakfast, dessert, snack, and even as dinner.

To prepare the dough, we take the following ingredients:

• cottage cheese with a low percentage of fat content 200 g;
• chicken egg 2 pcs. (quail 8 pieces);
• low-fat kefir 120 ml;
• rice starch (can be corn) 3 tbsp. l;
• baking powder (regular baking soda will do) 1 tsp;
• sugar substitute to taste.

1. For a fluffy and airy casserole, first beat the eggs with the sweetener until a thick foam appears.
2. Add kefir to this mixture and pour starch.
3. We mix everything thoroughly.
4. Add cottage cheese to the liquid mass and beat in a blender until a homogeneous consistency. If the mixture seems too thin, you can thicken it with a few tablespoons of flour (preferably rice flour).
5. Add the baking powder last and stir.
6. Pour the dough into a special form and bake until cooked. At a temperature of 160-170 degrees, the dish can be taken out in an hour, but if you increase the temperature by 10-20 degrees, then 40 minutes is enough.

Food for one-year-old babies without flour and semolina

Such a tender and healthy curd dish is sure to please the baby, and will not bring the slightest harm to the child's body.

We take the following products: 400 g of cottage cheese (can be for children), 4 chicken eggs, sugar to taste, 120 g of dried grapes (raisins), ½ teaspoon of vanillin.

1. First, take the raisins, pour hot water and leave for a few minutes.
2. We beat the eggs into the cottage cheese, mix everything.
3. Add sugar at your discretion. It should be enough for the child to be tasty, but not too much so that the product does not harm.
4. Pour steamed raisins into the dough with sugar and mix again.
5. Next, pour the resulting casserole mass into a greased container and put in the oven.
6. Housewives who avoid baking in oil can use a silicone mold or lay out the bottom with regular baking paper.

It is not necessary to supplement the dish with raisins. Instead, you can use not only any dried fruit, but also raw fruits and berries. Ideal for apples, pears, bananas. One should only avoid kiwi, as this product, in combination with cottage cheese, can give the dish a bitter aftertaste.

Recipe without using eggs

We will need:

• 1 large banana;
• 0.5 kg. fatty cottage cheese;
• 3 art. l. decoys;
• From 3 to 4 tbsp. l. granulated sugar (to your taste);
• One third of a glass of fat sour cream;
• 1 tsp butter.

1. Mix cottage cheese with sugar and pour semolina into it. Mix all three components and leave for 15 minutes.
2. In the meantime, peel the banana and puree with a blender.
3. Add the chopped banana to the curd mixture and stir. If the mass seems too thick, you can put sour cream in it.
4. We lay out the form for the casserole with parchment or foil, generously grease with butter.
5. Pour the mixture into a mold and keep in the oven for 40 minutes.
6. After we take out the half-finished dish, generously grease the surface with sour cream and send it back to the oven for 15 or 20 minutes.
7. Cool the finished product and spread it out of the foil. Bon appetit!

A dish of cottage cheese in the microwave

For the test, we need: a pack of cottage cheese (250 g), up to 4 tablespoons of sugar, 2 tablespoons of semolina (or corn) grits, 2 large eggs, 1 tablespoon of butter, soda (baking powder) on the tip of a knife.

1. We put the cottage cheese in a container and knead with a fork.
2. Add semolina to it and pour granulated sugar.
3. We stir everything and let it brew.
4. After we knock out the eggs, put the butter and baking powder.
5. We stir everything until a homogeneous lush mass.
6. The resulting mixture is laid out in a special container for a microwave oven.
7. Be sure to close the lid to avoid drying out the food.
8. In the microwave, such a casserole cooks in just 8-10 minutes at 800 w. power.
9. The finished cooled dish can be poured with jam or condensed milk, garnished with berries and fruits.

Dessert with fruits

wonderful and original dish, which can be eaten for breakfast and stock up on energy for the whole day. Also perfect as a dessert for tea.

For cooking, we need: 300 g each of cottage cheese and premium flour, 2 medium-sized eggs, 1 pack of vanilla sugar (10 g), ½ teaspoon of soda or baking powder, 100 g of fresh raspberries, a few fresh mint leaves, 150 g. butter (butter).

1. Rub the butter from the refrigerator on a medium grater, add flour to it. Stir until you get crumbs.
2. Pour sugar and soda into the prepared mixture, mix everything, and then put half the mass in a baking dish. This will be the first layer of the casserole.
3. Then mix the cottage cheese with eggs and vanilla. You can grind everything in a blender. This will be the curd layer, which we will fill in the form with the second.
4. Put the remaining butter-flour crumbs in the third layer.
5. We bake a delicacy in the oven for 40 minutes, then decorate with fresh raspberries and mint leaves.

air cream recipe

This dish should please even the most fastidious kid, as it looks and tastes like a real cake. Such a dish can be prepared for a children's holiday, and simply served as a dessert.

Dough Ingredients:

• 500 g of medium-fat cottage cheese;
• 4 tablespoons of semolina;
• 4 tablespoons of granulated sugar;
• a pinch of vanilla;
• 3 eggs;
• 150 ml. fat cream;
• 0.5 kg. any fruits or berries (can be fresh or canned).

For cream:

• sugar, 4 tablespoons;
• soft cottage cheese on the eye;
• 150 ml. cream.

1. We spread the cottage cheese in a dish, add sugar, semolina, vanilla and cream to it.
2. Separate the egg whites from the yolks, add the yolks to the mixture of ingredients.
3. Put the squirrels in the refrigerator for a while.
4. Carefully grind the curd-yolk mass or stir with a blender. Leave for a few minutes
5. Cut fruits (berries) into small pieces.
6. Lubricate the casserole dish with oil and sprinkle with breadcrumbs to insure against burning. Place the fruit in the bottom of the mold.
7. We take out the egg whites from the refrigerator, add a few drops of lemon juice to them.
8. Beat the whites until a thick fluffy foam forms.
9. Pour the beaten proteins into the curd mixture and mix gently.
10. Next, pour the resulting dough into a bowl on the fruit and put in the oven for 40 minutes.
11. While the casserole is cooking, we make the cream. Beat soft curd with sugar and cream.
12. Then we take out the finished dish from oven, cool and fill with curd cream.

Salted cottage cheese casserole

For this we need the following products: 0.6 kg. cottage cheese, 3 large chicken eggs, any hard cheese weighing 200 g, half a teaspoon of salt, a bunch of dill, a bunch of parsley, 50 g of butter, spices to taste.

1. We beat the eggs, separate the whites from the yolks.
2. Beat egg whites together with salt with a whisk or blender until thick foam.
3. Add the egg yolks to the curd, mix.
4. Next, three hard cheese on a fine or medium grater, cut the greens.
5. Cheese, spices and dill with parsley are added to the cottage cheese, turned into a homogeneous mass. If desired, 1 clove of garlic can be crushed into this mixture.
6. The multicooker bowl can be greased with oil and sprinkled with breadcrumbs, or simply laid out with parchment.
7. Pour the curd dough into a container and turn on the “Baking” mode for 45 minutes.
8. While the casserole is cooking, you can grate some extra cheese.
9. After the already prepared dish, sprinkle with grated cheese and heat for a few more minutes to melt the cheese.
10. In addition to the available greens, you can add green or onion.

The finished dish can be garnished with mushrooms, vegetables and pieces of meat instead of grated cheese. Unsweetened casserole is best served hot with sauce.

(4 ratings, average: 4,50 out of 5)

Health and full development the baby directly depends on his nutrition, which should be not only complete, but also balanced. First, the baby receives mother's milk, then complementary foods are introduced. As they grow older, the diet of the little one changes, and new foods appear in it.

Cottage cheese casserole for a one-year-old child is a very suitable dish.

It is extremely useful, because after processing, almost all important micro and macro elements, vitamins and minerals remain in it. Cottage cheese itself has a very high value in the children's diet, regardless of what is prepared from it or whether it will be consumed raw.

Inherent set useful properties: it is rich in protein, and protein is easily digestible, which is extremely important for the child's body; cottage cheese will replenish the missing vitamins - A, P, E, B2, B6, B12; and for the skeletal system, cottage cheese is simply vital.

For the most part, children have a good attitude towards sweet curd, so every crumb will like the curd casserole. And if you add berries or dried fruits to the casserole, then no one will refuse such a tasty treat.

Ingredients needed to make the casserole:

• cottage cheese 200 gr.
• granulated sugar 3-4 tbsp.
• semolina 3 tbsp
• egg 1 pc.
• butter (for greasing the mold)
• sour cream 1 tbsp
• vanillin
• raisins (or other dried fruits)

Cottage cheese casserole for a one-year-old child - a recipe in the oven:

Collection of casseroles. Catch grab. maybe you will find your favorite recipe here))) recipes are for 1 serving

Potato and cabbage casserole

Required products:
potatoes - 100 g
white cabbage - 80 g
butter - 10 g
salt

Cooking method:
Boil potatoes, peel, pass through a meat grinder. Boil finely chopped cabbage, put in a colander, mix with potatoes, salt and add butter. Transfer the vegetable mass to a frying pan, greased with oil, and bake in the oven for 20-30 minutes.
Yield: 150 g

Pasta casserole with cottage cheese

Required products:
pasta - 50 g
cottage cheese - 50 g
milk - 40 ml
egg - 1/2 pc.
sugar - 5 g
butter - 10 g
salt

Cooking method:
Boil pasta in plenty of salted water and drain in a colander. Rub the cottage cheese through a sieve, add sugar and mix with boiled pasta. Add beaten egg and mix again. Put the mass on a greased frying pan and bake in the oven for 15 minutes.
Yield: 220 g

Pasta Casserole with Apples

Required products:
pasta - 50 g
apples - 100 g
sugar - 15 g
butter - 10 g
salt

Cooking method:
Boil finely broken pasta in lightly salted water and drain in a colander. Bake the apple in the oven, rub it through a sieve and add sugar to the prepared puree (you can use finely chopped raw apple instead of puree.) Lubricate the pan with butter and put pasta and apple puree on it in layers. Put a piece of butter on top and bake in the oven for 20 minutes.
Yield: 230 g

Fish casserole

Required products:
fish fillet - 100 g
milk sauce - 50 g
vegetable oil - 5 g
ground crackers - 5 g
egg - 1/6 pc.

Cooking method:
Boil the fish fillet, cool, divide into 2 parts. Put one part in a greased vegetable oil form or into a serving pan, pour half of the thick milk sauce with a beaten egg, put the second part of the fish fillet on top and pour over the rest of the sauce. Sprinkle with breadcrumbs and bake in the oven.
Yield: 135 g

Cabbage casserole with egg

Required products:
white cabbage - 100 g
milk - 40 ml
semolina - 10 g
egg - 1/4 pc.
sour cream - 15 g
butter - 3 g
salt

Cooking method:
Stew shredded cabbage in milk until soft. Then, while stirring, carefully add semolina, salt and cook for 10 minutes. Add a chopped egg, mix, put on a frying pan greased with butter, grease the product with sour cream on top and bake in the oven.
Serve with sour cream.
Yield: 140 g

Potato casserole for children under 3 years old

Required products:
potatoes - 150 g
milk - 50 ml
egg - 1/2 pc.
sour cream sauce - 40 g
butter - 5 g
ground crackers - 5 g
sour cream - 5 g
salt

Cooking method:
Peel potatoes, boil them, hot pass through a meat grinder. Salt, add hot milk, beaten egg and mix. Put the mashed potatoes in a frying pan greased with butter and sprinkled with breadcrumbs, brush the product on top with a mixture of eggs and sour cream and put in the oven for 20 minutes. Serve with sour cream sauce.
Yield: 230 g

Potato casserole with meat

Required products:
potatoes - 150 g
boiled meat - 75 g
onion - 5 g
egg - 1/6 pc.
butter - 5 g
sour cream - 5 g
ground crackers - 5 g

Cooking method:
Boil the peeled potatoes and pass through a meat grinder. Put half of the potatoes in an even layer on a frying pan greased with butter, sprinkled with breadcrumbs, put minced meat from boiled meat mixed with stewed in butter on top onions, then the remaining potatoes. Level the surface, brush with an egg mixed with sour cream, and bake in the oven.
Yield: 190 g

Semolina casserole with fruit

Required products:
semolina - 50 g
milk - 200 ml
fresh fruits (boiled, canned) - 25 g
sugar - 12 g
egg - 1/2 pc.
fruit sauce - 30 g
butter - 8 g
ground crackers - 5 g
salt

Cooking method:
Boil semolina porridge in milk, cool and add sugar, egg, butter, salt and mix. Put on a greased and sprinkled with breadcrumbs frying pan, sprinkle the product with sugar on top and bake in the oven. Before serving, garnish with fresh, boiled or canned fruit and drizzle with fruit sauce.
Yield: 300 g

Carrot casserole with cottage cheese

Required products:
carrots - 100 g
cottage cheese - 40 g
egg - 1/2 pc.
semolina - 10 g
butter - 10 g
sour cream - 10 g
sugar - 8 g Cooking method:
Chop the peeled carrots into strips, stew with butter and a little water, add the sifted semolina and cook until tender.

Then cool, add a raw egg, pureed cottage cheese and sugar. Mix the mixture, put on a greased pan, level the surface, brush with sour cream and bake in the oven. Drizzle with melted butter before serving.
Yield: 170 g

Meat casserole with pasta

Required products:
boiled meat - 50 g
pasta - 30 g
water - 300 ml
butter - 10 g
egg - 1/2 pc.
milk - 15 ml
sour cream - 15 g

Dip the finely broken pasta into boiling salted water and cook for about 20 minutes. Then drain the water, season the pasta with butter, and when they cool down a bit, combine with the milk mixture.

Put half of the pasta on a frying pan greased with butter, put the minced meat on top, and then put the remaining pasta. Level the surface, grease with butter and sour cream. Bake in the oven for 25 minutes.
Yield: 150 g

Meat casserole with pasta and white cabbage

Required products:
boiled meat - 50 g
pasta - 30 g
white cabbage - 50 g
butter - 5 g
egg - 1/4 pc.
cheese - 10 g
onion - 5 g
salt Cooking method:
Skip the boiled meat through a meat grinder. Separately, boil finely broken pasta and finely chopped cabbage. Combine meat with pasta and cabbage, add onion sautéed in butter, raw egg, salt and mix everything.

Put the mass in a mold or in a pan greased with butter, sprinkle with grated cheese on top and bake in the oven.
Yield: 160 g

Millet casserole with raisins

Required products:
millet - 50 g
milk - 200 ml
egg - 1/2 pc.
raisins - 10 g
sugar - 8 g
sour cream - 10 g
butter - 3 g
ground crackers - 5 g
salt Cooking method:
Boil millet porridge in milk, cool and add a raw egg, sugar, salt, washed raisins and mix well. Put on a greased and sprinkled with breadcrumbs frying pan, pour over sour cream, bake in the oven.
Yield: 220 g

Rice casserole

Required products:
rice - 25 g
milk - 100 ml
egg - 1/2 pc.
sugar - 8 g
sour cream (jam) - 10 g
butter - 5 g
ground crackers
salt Cooking method:
Boil rice milk porridge, cool to 60 ° C and add an egg mashed with sugar. Transfer the mass to a mold, greased with oil and sprinkled with breadcrumbs, bake in the oven. Drizzle with sour cream or jam before serving.
Yield: 130 g

Rice casserole with boiled meat

Required products:
rice - 25 g
boiled meat - 50 g
butter - 5 g
cheese - 5 g
salt Cooking method:
Boil the sorted and washed rice in boiling salted water. Put half of it on a frying pan greased with butter, put boiled meat passed through a meat grinder on top, then the remaining rice. Sprinkle with grated cheese, drizzle with melted butter and bake in the oven.
Yield: 100 g

Rice casserole with cheese

Required products:
rice - 50 g
milk - 100 ml
water - 100 ml
cheese - 15 g
butter - 5 g
salt Cooking method:
Sort and rinse the rice, pour into boiling water and cook for 20 minutes. Then recline in a colander, transfer to a saucepan, pour hot milk, salt and cook, stirring occasionally, under the lid, until tender. Put half of the cooked rice on a greased frying pan, sprinkle with mild grated cheese, put the rest of the rice and sprinkle with cheese on top too. Drizzle with butter and bake in the oven.
Yield: 200 g

Rice casserole with apples

Required products:
rice - 30 g
water (milk) - 100 ml
apples - 50 g
egg - 1/2 pc.
sugar - 10 g
sour cream - 15 g
salt Cooking method:
Boil rice porridge in water or milk. When the porridge has cooled down a bit, put sugar, salt, raw egg, sliced ​​peeled apple into it, mix and bake in the oven. Serve with sour cream.
Yield: 160 g

Cottage cheese casserole

Required products:
cottage cheese - 70 g
semolina - 10 g
sugar - 15 g
egg - 1/4 pc.
sour cream - 15 g
butter - 8 g
vanillin - 1 g

Rub the cottage cheese through a sieve, add semolina, sugar, half the butter, vanillin, mix. Transfer the mass into a form greased with oil and sprinkled with breadcrumbs, grease the product on top with a mixture of eggs and sour cream and bake in the oven until a golden crust forms.
Yield: 130 g

Cottage cheese casserole with milk sauce

Required products:
cottage cheese - 50 g
milk - 50 ml
semolina - 15 g
egg - 1/2 pc.
sugar - 5 g
butter - 5 g
ground crackers - 5 g
milk sauce - 20 g Cooking method:
To the semolina soaked in warm milk, add the egg mashed with sugar and grated cottage cheese, mix well. Put the curd mass on a frying pan greased with butter and sprinkled with breadcrumbs, pour over with melted butter and bake in the oven. Drizzle with milk sauce before serving.
Yield: 135 g

Curd-carrot casserole

Required products:
cottage cheese - 50 g
carrots - 80 g
bun - 20 g
egg - 1/2 pc.
sugar - 5 g
butter - 6 g
sour cream - 20 g
salt Cooking method:
Boil carrots, grate on a fine grater. Add the soaked bun, egg, cottage cheese, sour cream, sugar, salt and mix. Put the mass on a frying pan greased with butter, level the surface, brush with butter and bake the product in the oven for 20 minutes. Drizzle with sour cream before serving.
Yield: 165 g

Cottage cheese and rice casserole

Required products:
cottage cheese - 50 g
rice - 20 g
water - 100 ml
egg - 1/2 pc.
sugar - 5 g
butter - 5 g
sour cream - 5 g
jam - 10 g
vanillin - 1 g
ground crackers - 5 g Cooking method:
Boil rice porridge, add mashed cottage cheese, beaten egg with sugar, vanillin, butter and mix. Place on a greased and breaded skillet. Top with a mixture of sour cream and egg and bake in the oven. Serve with jam, fruit syrup or sauce.
Yield: 185 g

Pumpkin casserole

Required products:
pumpkin - 100 g
milk - 50 ml
semolina - 15 g
egg - 1/2 pc.
butter - 5 g
sour cream - 10 g
ground crackers - 5 g Cooking method:
Stew peeled, sliced ​​pumpkin in milk until half cooked. Then add, stirring, semolina and cook over low heat for 10-15 minutes. When the mass has cooled, add a raw egg and beat. Transfer to a greased and sprinkled with breadcrumbs frying pan, grease the surface with sour cream and bake in the oven. You can drizzle with sour cream before serving.
Yield: 160 g

RICE BASKET WITH STRAWBERRY

Ingredients for 2 servings:
round grain rice - 3 tablespoons
milk - 1 glass
sugar - 2 teaspoons
vanilla sugar - 1/2 teaspoon
soft cottage cheese - 100 g
egg - 1 pc.
strawberries - 5-7 pcs
for serving: sour cream or any sweet sauce (fruit yogurt, milk sauce, condensed milk).

Cooking:
Cook thick rice porridge: put the washed cereal in boiling milk, bring to a boil and cook over low heat under the lid for 15-20 minutes, stirring occasionally. At the end of cooking, add sugar, vanilla sugar, mix, let cool slightly.
Wash strawberries, dry and cut into cubes. Beat the egg until fluffy. Mix in warm rice porridge, cottage cheese, strawberries and an egg.
Put the mass into a baking dish (up to 16 cm in diameter), greased with butter. Bake in an oven preheated to 200-220 degrees for 15-18 minutes.
Remove the casserole, cool slightly and invert onto a plate. Can be served warm or chilled with sauce.

CHERRY SELF CASING

Ingredients for 2-3 servings:
semolina - 1/2 cup
milk - 2 cups
sugar - 2 tablespoons + 1 tablespoon (for sprinkling)
vanilla sugar - 1/2 teaspoon,
butter - 20 g
egg - 1 pc.
sweet cherry - 50 g

For sauce:
sweet cherry - 200 g
water - 50 ml
sugar - 2-3 tablespoons,
starch - 1 teaspoon.

Cooking:
Wash the cherries, pat dry, cut in half and remove the pits.
Pour semolina into boiling milk in a thin stream. Stirring constantly, cook a very thick porridge, remove from heat, add sugar, vanilla sugar, butter - mix and let cool slightly. Then put a beaten egg into the porridge and mix, add the cherry.
Put the mass into a baking dish, greased with butter and sprinkled with breadcrumbs, smooth and sprinkle with sugar. Bake in an oven preheated to 200 degrees for 25 minutes, the top can be browned under the grill.
For the sauce, wash the cherries and remove the pits. In a small saucepan or saucepan, bring sugar and water to a boil. Put cherries into boiling syrup, boil over low heat for 5-7 minutes. Dilute starch in 1 tablespoon cold water and pour in a thin stream into boiling syrup, as soon as the mass thickens, remove from heat. The sauce is ready!
Remove the finished casserole, let it cool slightly, transfer to a dish, cut into portioned pieces. Serve with sauce.
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PUMPKIN AND APPLE CASTLE

Ingredients for 2 servings:
pumpkin - 150 g
medium apple - 1 pc
water - 50 ml

milk - 50 g
semolina - 3 tablespoons
sugar - 1.5 tablespoons
egg - 1 pc.

Cooking:
Semolina pour milk and leave to swell.
Peel the pumpkin and seeds, grate it on a coarse grater, put it in a saucepan, pour in a little water (50 ml), add butter, put on fire, simmer for 10 minutes. Then add the apple, peeled and grated on a coarse grater, simmer for another minute 5. Remove from heat, cool slightly, add sugar and blend with a blender until almost puree.
Then add semolina and egg yolk to the apple-pumpkin mass. Beat the protein in a lush foam and mix into the mass.
Grease a round shape (up to 16 cm in diameter) with butter, sprinkle with semolina, lay out the mass. Bake in a preheated oven at 190 degrees for 25-30 minutes.
Take the casserole out, let it cool, then invert onto a plate. When serving, cut into portions.
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COTTAGE COTTAGE CASTLE "PUSHISTIK"

Ingredients:
cottage cheese (5%) - 400 g
egg yolk - 1 pc.
egg white - 3 pcs
sugar - 3 tablespoons
semolina - 1 tablespoon
flour - 2 tablespoons
butter - 1 tablespoon
vanilla - a pinch

Cooking:
Combine cottage cheese, semolina, vanilla and yolk and mix thoroughly, it is advisable to beat with a blender until a homogeneous, delicate consistency. Grind butter, flour and sugar to crumbly crumbs, mix into the curd mass. Whisk the egg whites to stiff peaks and fold gently into the curd mixture. vk.com/zaykinaskazka
Lubricate the baking dish with butter, sprinkle with semolina, lay out the curd mass. Bake in a preheated oven at 190 degrees for 30-35 minutes.
Take out the finished casserole, let it cool a little, then turn it over onto a dish, cut it into portions when serving, pour sour cream over it. The casserole is delicious both warm and cold.
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VEGETABLE CASING

Ingredients for 1-2 servings:
potatoes - 3 pcs
milk - 50 ml
butter - 1 teaspoon,
medium carrot - 1/2 piece
onion - 1/4 piece
white cabbage - 3-4 leaves (about 40 g)
egg - 1/2 piece
vegetable (olive) oil - 1 teaspoon
salt - to taste

Cooking:
Peel the potatoes and boil until tender in salted water, drain the broth. Then, with the addition of milk and butter, make a puree, cool.
Cut the cabbage leaves into squares, peel and grate the carrots on a coarse grater, peel and finely chop the onion.
Pour a little vegetable or olive oil into a small saucepan or ladle, put vegetables and simmer covered for 15 minutes, stirring occasionally, then cool slightly.
Combine the chilled puree and vegetables, add the egg, salt if necessary - mix. Put the vegetable mass in a baking dish (up to 16 cm in diameter), greased with butter and sprinkled with semolina, level it. Bake in an oven preheated to 200 degrees for 20-25 minutes.
Take out the casserole, let it cool slightly in the form, then turn it over onto a dish. When serving, cut the casserole into portions, pour over sour cream.
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zucchini and cheese casserole

Ingredients:
zucchini - 250 g
cheese - 100 g
egg - 1 pc.
flour - 1 tablespoon
butter - 20 g
salt

Cooking:
Clean the zucchini from the peel and seeds. Grate the zucchini and cheese on a coarse grater, add the egg, salt and flour - mix everything thoroughly.
Put the mass into a baking dish (up to 16 cm in diameter), greased with butter and sprinkled with semolina. Bake in a preheated oven at 180 degrees for 30-35 minutes.
Take out the casserole, let it cool slightly, then invert onto a serving dish and cut into portions when serving.
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CORN CASTLE WITH CHICKEN

Ingredients:
corn (frozen or canned) - 100 g
chicken fillet- 100 g
hard cheese - 100 g
egg - 1/2 pc. (or 1 protein)
salt - to taste.

Cooking:
Corn, if frozen - boil until tender, if canned - rinse with water, put in a colander and allow excess liquid to drain. Boil chicken fillet (low-fat pork can be used) in salted water.
Put the corn into the blender bowl (you can leave a little with whole grains), chicken fillet, cheese grated on a fine grater, egg white (or half an egg), salt - beat everything until smooth.
Put the mass into a baking dish (up to 16 cm in diameter), greased with butter and sprinkled with semolina. Bake in a preheated oven at 180 degrees for 25-30 minutes.
Remove the finished casserole, let it cool slightly in the form, then transfer to a dish. Serve with fresh vegetables or any side dish.
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BUCKWHEAT CASTLE WITH TURKEY

Ingredients:
turkey fillet - 50 g
buckwheat- 70 g
carrots - 1/3 pcs,
onion - 1/4 piece,
sour cream - 1 teaspoon,
yolk - 1 pc.

Cooking:
Boil turkey and buckwheat until fully cooked in slightly salted water, cool. Peel carrots and onions: finely chop the onion, grate the carrots on a fine grater. Place all ingredients in a blender bowl and blend until smooth.
Put the resulting mass into a baking dish, greased with butter and put in an oven preheated to 200 degrees for 15-20 minutes.
Cool the finished casserole to room temperature and cut into portions.
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FISH CASTLE WITH POTATOES

Ingredients:
fish fillet - 100 g
potatoes - 150 g
butter - 20 g
milk - 50 g egg - 1 pc
salt
breadcrumbs
sour cream - 2 teaspoons

Cooking:
Peel and boil potatoes. Mash hot potatoes with a pestle, add butter, milk, salt. Clean and boil the fish. Separate the fish from the bones with the skin and chop.
Combine everything, mix well and put in a baking dish, greased with butter and sprinkled with breadcrumbs. Bake in a preheated oven at 190 degrees for 20-30 minutes.
When serving, cool slightly and cut into portions. Serve with sour cream.
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Noodles with cottage cheese

Ingredients:
pasta - 50 g
cottage cheese - 50 g
milk - 40 ml
egg - 1/2 piece
sugar - 5 g
small apple - 1 pc
raisins - handful
butter - 10 g
salt

Cooking:
Boil pasta in plenty of salted water and drain in a colander. Rub the cottage cheese through a sieve, add sugar and mix with boiled pasta. Add beaten egg and mix again.
If desired, grated apple and raisins can be added to the pasta mass.
Put the resulting mass into a mold greased with butter and bake in the oven at a temperature of 180 degrees for 20-30 minutes.
Allow the casserole to cool slightly and cut into portioned pieces, pour with melted butter or jam when serving.
Bon appetit!

Baby casseroles - general principles and cooking methods

The taste of casserole is familiar to everyone since childhood. It is introduced into the diet of the child, starting from the year. It is very useful, it contains fruits, cereals, vegetables, cottage cheese, and this is a source of proteins, trace elements, pectins, vitamins and others. useful substances. It can be sweet, with cottage cheese, fruits or semolina, or not sweet, with vegetables, fish, meat. For the smallest, it is steamed - so its consistency is softer and more tender. Usually children eat it with pleasure, because it is very tasty. For greater juiciness, the casserole is poured with sour cream or jelly. A sweet casserole can be made from oatmeal, semolina, rice, cottage cheese, bread. By the way, if buckwheat, semolina or oatmeal, it is quite possible to cook a new dish from it - a casserole.

Baby casseroles - food preparation

Usually a casserole consists of an egg mass beaten with a mixer and other ingredients - cottage cheese, cereals, vegetables. Because the dish is prepared for children, the preparation of products must be taken with special care. All products must be fresh, fruits, berries, vegetables are thoroughly washed. Eggs should also be rinsed with water before cracking. Groats should be sorted out and boiled. Then it remains only to mix the ingredients and bake.

Baby casseroles - best recipes

Recipe 1: Curd Casserole with Cherries

Cherries are introduced into the diet of babies from 11 months. It is rich in pectins, vitamins and minerals necessary for growth. Because it has a pronounced sweet and sour taste; not all children will like fresh berries. Therefore, cherry compotes, kissels, casseroles are prepared for them. Older children and very young children will eat this casserole with pleasure. If the child is allergic, chicken eggs are replaced with quail eggs, doubling the amount. By the way, such a casserole can be made with other berries and fruits.

Ingredients: 300g cottage cheese, ½ cup sugar and cherries, 3 eggs, butter (grease the mold), 2 tbsp. decoys.

Prepare cherries. Rinse fresh and remove pits. If the cherry is frozen, thaw it, pour boiling water for 10 minutes.

Mix eggs and sugar and beat with a mixer or whisk. Add cottage cheese and semolina to the mass and beat again. The dough is ready.

At the bottom of the mold (do not forget to grease with oil), lay the cherries, then pour the dough and bake. If a child is older than two years, you can bake in the oven (at 180C - 25 minutes). For kids, it is better to cook a steamed casserole, for example, in a double boiler (25 minutes).

Recipe 2: Baby Zucchini Casserole

If your child is a year old, then he has already met this vegetable in the form of mashed potatoes. Why not diversify its menu and make a casserole. Moreover, zucchini is a very easy-to-digest vegetable and very healthy. Zucchini can be taken both fresh and frozen.

Ingredients: 1 small zucchini, 100g cottage cheese, 2 eggs, 1 tbsp. semolina and butter, a little greens (optional).

Initially, the zucchini should be slightly boiled, about two minutes. If a frozen vegetable is used, it is immediately thrown into boiling water, because. it's already cut into pieces. And the skin is removed from the fresh and cut into longitudinal slices-rings. Put the boiled pieces of zucchini in a colander and lightly press with a fork, squeeze a little. This is done in order to get rid of excess fluid. Then they are crushed with a blender.

Add eggs, softened butter and cottage cheese to the zucchini puree. Mix. You can use a spoon or a mixer. Salt and add chopped greens.

Grease the mold and pour out the dough. If the molds are silicone, they do not need to be lubricated. The casserole won't stick. Bake in the oven (180C) or steam for about 40 minutes. It turns out tastier in the oven, but for small children under 2 years old, it is better to cook for a couple.

Because the casserole is prepared for children, it can be decorated by laying out the eyes, nose, mustache. Or make the sun. To do this, use green onion feathers, radishes, tomatoes, halves of olives or dark berries.

Recipe 3: Baby Apple Pasta Casserole

Starting from the year it is already possible to introduce milk soups with pasta into the child's diet. From a year and a half - cook casseroles or use as a side dish. For casseroles, you can take long spaghetti-type pasta or regular short ones. Any cottage cheese will do, as long as it is fresh. Instead of regular granulated sugar for children, it is better to use fructose or brown sugar (sold in the store).

Ingredients: 100g cottage cheese, 1 egg, 50g pasta, 2 tbsp. sour cream, butter - 20g, 1 tbsp sugar, 1 apple.

Boil the pasta in the usual way, drain in a colander and cool. If the vermicelli are too long, it is better to break them into several pieces before throwing them into the water.

Mix cottage cheese with egg, sugar and sour cream. Combine with pasta and stir.

Grate the apple. Now you can collect the casserole. Lubricate the mold, put half of the dough, grated apple on it, and cover with the second half of the curd dough. Add a dollop of butter to each mold. Bake the product for 30 minutes for a couple or in the oven (180C). Pour sour cream over the casserole or decorate.

Recipe 4: Fish Baby Casserole

This casserole is recommended for children over two years old. This delicately textured dish is mashed potatoes with fish and eggs. The casserole does not contain semolina or cottage cheese. The recipe includes milk, which, like fish, is very healthy for children. The casserole is large, so the number of components can be halved or served with the whole family for dinner or breakfast. Adults will also enjoy eating it.

Ingredients: 500 g potatoes, 800 g fish, 2 eggs, 150 ml milk, 50 g butter, breadcrumbs for powdering the mold, sour cream (optional) to pour over the casserole.

Boil the fish. If it is not a fillet, then remove the skin and remove the bones.

Divide the eggs - separate the yolks from the whites. Peel boiled potatoes in mashed potatoes. Add salt, milk, half the butter. Mix with the fish and crush again with a crusher. Enter the yolks, mix. Add whipped egg whites.

Lubricate the form with the remaining oil, sprinkle with breadcrumbs and lay out the potato-fish mass. If you wish, you can lay out the surface with tomato slices and bake (180-200) 30 minutes. Cut into pieces and serve with tomato slices or drizzle with sour cream.

Recipe 5: Meat Casserole with Cabbage

Children eat not only vegetable or cottage cheese casseroles. They are quite capable of coping with meat. Acts as meat Ground beef. A tender and juicy dish, vaguely reminiscent of cabbage rolls. Creamy taste and an attractive look to the finished product will give sour cream, which you need to pour over a piece of casserole, and sprinkle with chopped dill on top. The ingredients are for 4-5 servings. Reduce the quantity if desired.

Ingredients: chopped meat- 0.5 kg (beef), 50 g butter, piece white cabbage(0.5 kg), milk - ½ cup, sour cream, breadcrumbs, salt, 1 onion, 2 eggs and dill.

Finely chop the onion. Lightly fry in a pan, then add minced meat and fry-stew together for about seven minutes.

Chop the cabbage into ordinary medium-sized straws. Pour a glass of water, put on the stove. Simmer for 15 minutes from the moment of boiling. At the end, add butter and minced meat with onions. Mix well.

Beat 1 egg in the foam, add to the minced meat and cabbage, pour the crackers in the same place. Salt the mass and put it in a mold. Flatten the top.

Remained finishing touch: mix the remaining egg with milk and pour over the casserole. Place the form in the oven, bake for half an hour (180C).

Recipe 6: Children's chicken casserole with buckwheat.

This casserole is for kids ages 3 and up. If you do not specifically boil the products, it cooks very quickly. It is better to do it when the house has ready-made buckwheat porridge and boiled or baked chicken, legs or chicken fillet. Then it remains to lightly sauté the carrots and onions, mix the ingredients and bake. By the way, carrots can be simply boiled and finely grated.

Ingredients: boiled or baked chicken - 100g, buckwheat porridge - 200g, half a carrot and an onion, a couple of tablespoons of sour cream, salt, an egg.

Finely grate the carrots, chop the onion into small cubes and sauté. Cut the chicken into thin strips, mix with buckwheat porridge and vegetable frying, salt. Beat eggs with sour cream and add to buckwheat. Put the mass into molds and bake for 15 minutes (180C). The top of the finished product can be decorated with grains canned corn. The ingredients are for two servings.

You don't have to use a double boiler to steam the casserole. It may well be replaced by a water bath. To do this, the mold with the casserole must be placed in a saucepan filled with a quarter of water. The water will boil, and the mass in the mold will bake. It is only necessary to ensure that water does not pour into the mold through the sides, i.e. the bubbling should not be too strong.

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