Step 1: prepare water, milk and semolina.

To begin, turn on two burners to medium heat, put a kettle with a small amount of purified water on one, and a saucepan with whole pasteurized milk on the second, letting the liquids heat up. In the meantime, pour the semolina into a deep plate and loosen it with your fingers, at the same time removing any kind of debris; even in such small things, sometimes pebbles or husks come across.

Step 2: cook semolina porridge.

Then, before bringing the milk to a boil, add a drop of salt to it and begin pouring semolina into the saucepan in a thin stream, stirring everything dynamically with a whisk or wooden kitchen spatula. We continue to shake the products for about 60 seconds, then reduce the heat to low and cook a very thick porridge for about 10 minutes, turn off the stove, cover the aromatic mixture with a lid and let it brew 5–7 minutes. Then season the semolina with 30–35 grams of butter, mix everything again and cool to a warm state, that is, somewhere up to 50–60 degrees Celsius.

Step 3: prepare the raisins.

Next, we sort out the raisins, throw them into a colander, rinse them, place them in a small bowl or deep plate and fill them with boiling water from the kettle. Leave the dried grapes in the hot liquid for 10–15 minutes to steam. Then we put it in a colander again, rinse it, dip it in paper kitchen towels and put it in a clean bowl.

Step 4: beat the yolks.

Without wasting a minute, while the porridge is cooling, turn on the oven to preheat at 180 degrees Celsius and grease a heat-resistant or non-stick baking dish with a thin layer of the remaining butter. Then, one by one, beat each chicken egg with the back of a knife and separate the whites from the yolks in separate deep bowls. Pour granulated sugar into the container with the latter, put vanillin on the tip of a knife and chop some fresh lemon zest on a fine grater. We beat these products in any convenient way, for example, using a mixer, a blender with a special attachment, or a regular whisk. Basically, this process takes no more than 5 minutes if electrical appliances are used, or up to 10 minutes if ordinary kitchen equipment is used. As soon as the yolk mass becomes homogeneous, without sugar grains, and also increases in size by at least 1.5 times, move on.

Step 5: beat the whites.

We place the dishes with the whites under the clean blades of the selected kitchen appliance and beat them too, but until stable peaks form, for about 12–15 minutes. Once they become thick, proceed to the next step.

Step 6: prepare the semolina mixture.

Combine semolina, cooled to the desired temperature, with beaten egg yolks. Pour in completely dried raisins, grate a little fresh lemon zest and loosen everything until smooth. Then we begin to add the whipped whites to the resulting mass, proceed gradually, introducing them in small parts and mixing by folding.

Step 7: Bring the dish to full readiness.

Now, using a tablespoon, transfer the semolina mixture into the prepared pan, level it so that it lies in an even layer, and place it on the middle rack in a heated oven. We bake the dish for about 40 minutes, but sometimes 30 is enough, so it’s better to use the surface of the casserole as a guide; if it’s covered with a golden crust, it’s ready!

We put oven mitts on our hands, move the mold onto a cutting board previously placed on the countertop, and let the fragrant miracle cool a little. After this, we run the tip of a knife between the side of the mold and the edges of the casserole, very carefully lift it with a kitchen spatula and move it to the surface of a more suitable dish.

Further actions depend only on your desire; you can use a sieve with a fine mesh to decorate this delicacy with powdered sugar or leave it as is and put it on the table warm or cold.

Step 8: serve semolina casserole.

Semolina casserole is a wonderful breakfast, dinner or afternoon snack. After cooking, it is transferred to a large flat dish, decorated with powdered sugar, soaked in honey, condensed milk, greased with your favorite jam, jam or poured with melted chocolate and served warm or chilled as a dessert, as well as a main second course. It is pleasant to savor this yummy with fresh hot or cold drinks, for example, coffee, tea, juice, compote, jelly, although fermented milk products are also suitable. Cook with love and enjoy!
Bon appetit!

An alternative to butter is premium margarine for baking with a minimum amount of liquid and maximum fat content, and to pure vanillin is a liquid extract of this spice;

You can put not only raisins in the semolina mixture; any dried fruits or dried berries are suitable, for example, finely chopped dried apricots, prunes, strawberries, bananas and much more;

If you are worried about the casserole sticking to the bottom of the pan, it is better to line the bottom with baking paper.

Most housewives have never prepared semolina porridge casserole, exclusively cottage cheese with the addition of a small amount of semolina. Next, let's try making semolina casserole. The recipe for making semolina casserole in the oven is very simple, and the dish turns out delicious, just like in kindergarten.

Necessary ingredients for semolina casserole:

• a pack of milk;
• two chicken eggs;
• granulated sugar 4 tablespoons;
• a glass of semolina porridge;
• vanilla sugar;
• salt to taste;
• butter two tablespoons;
• jam.

How to cook semolina casserole in the oven - recipe

Step-by-step preparation of semolina porridge casserole in the oven:

• First you need to cook the semolina porridge. Add semolina and a tablespoon of granulated sugar to cold milk, cook, stirring constantly over low heat. It is also possible to add semolina to hot milk. The most important thing is not to get distracted and remember to stir, otherwise lumps may appear and you will have to catch them and grind them. A recipe for semolina porridge with milk can also be found.
• Turn off the stove and transfer to a wide plate so that the semolina porridge cools faster. It is important to stir constantly so that a crust does not appear on the surface of the porridge.
• When the semolina porridge has cooled a little, you can begin further preparation of the semolina casserole. Beat the eggs with granulated sugar until fluffy and pour the whole mass into the semolina porridge. Add softened butter to it, add vanillin, salt and mix thoroughly.
• Let's prepare a form for preparing semolina casserole, having previously greased it with butter and sprinkled with semolina.
• Afterwards, put the mixture into a mold, level it and put it in the oven.
• Cook in the oven at 180 degrees until the mixture stops shaking and becomes thick and blush appears. When you want to get a blush of a brighter color, add a temperature of 200 degrees for a few minutes.
• We wait until the mold cools down so that when you take out the dish, it doesn’t fall apart. And then we transfer it to a beautiful bowl. In this case, the lid from the pan will be an assistant. You can cut it into absolutely any shape. For example, squares, diamonds, and add sour cream, jam or marmalade to them.

To make the dish even more original, you can spread it with jam. The consistency of semolina porridge casserole is incredibly similar to mashed potatoes. However, it tastes much better. To prepare it is not as difficult as it seems at first glance.

Ingredients:

• Semolina – 0.5 tbsp.
• Whole milk – 2.5 cups
• Butter – 60 gr.
• Sugar - a little more than half a glass
• Apple – 1 pc. large size
• Chicken egg – 3 pcs.

Airy and tender semolina porridge with soft pieces of baked apples - children will appreciate such a delicious dish from the first spoon. Especially if you top the casserole with something sweet - jam, condensed milk or special gravy.

Modern nutritionists doubt the usefulness of semolina porridge, which was so popular in Soviet times. However, you should not completely exclude it from your child’s diet. Serve semolina porridge with dairy products, berries or fruits to increase the overall healthfulness of the dish. And also, instead of porridge, you can cook manna or casserole. For example, as in this recipe, semolina casserole with apples.

Semolina casserole recipe for children with photo:

First you need to boil it. This is done very quickly and simply. The main secret is to take a pan with a thick bottom, it will not allow the porridge to burn. Pour milk into a saucepan, place on the stove and bring the milk to a boil. Then pour half a glass of semolina into boiling milk. You need to sprinkle the semolina in a thin stream, stirring constantly. It is convenient to use a whisk. You need to cook the porridge for several minutes until the porridge “puffs.” Remove the semolina from the heat and cool.


Separate the whites from the yolks. This is done simply - hit the egg with a knife and split the shell in half. Roll the yolk from one half of the shell to the other until all the white is poured out.


Add sugar to the yolks.


Mash the yolks and sugar together with a fork. Soften a piece of butter a little and add to the yolks with sugar.


Mix these ingredients well. You will get a lush mass of a beautiful yellow color. Add this mixture to the still warm semolina porridge. Mix well with a whisk.


Beat the egg whites well using a mixer. They turn into foam well, even if you beat them without sugar.


Now carefully mix them with semolina porridge. You can do it this way - put the foam on the porridge and simply twist the whisk around its axis, so the mass mixes well.


You will get a very fluffy semolina porridge.
There is very little left. Peel the apple, remove the core and chop into plastic pieces.


Place half of the semolina porridge on a greased baking sheet. Place apple slices on top.


Pour the remaining porridge over the apples, smooth it out and sprinkle sugar on top. Now you can send the semolina casserole to the oven. Bake this dish at 180 degrees for 30-40 minutes, until a golden brown crust forms on top.

Among cereals, semolina is not famous for its benefits, but compared to flour products, it wins. That is why caring housewives prepare so many children's desserts, cakes and pies with semolina.

Classic semolina casserole

Ingredients:

1 cup semolina

1 glass of kefir

100 g butter

1 cup of sugar

1 pinch vanillin

How to cook a classic semolina casserole:

1. Before preparing the casserole, you can rinse the semolina and then pour it with kefir. If the cereal is left to swell with kefir for at least an hour, the casserole will turn out much more tender.
2. While the cereal is soaking, you need to melt 100 g of butter in a water bath or in the microwave and beat it with a glass of sugar. You can simply mix until the sugar is partially dissolved.
3. This mixture is added to kefir with semolina, mix well, adding vanillin.
4. In a separate container, beat 2 eggs, stirring constantly, and carefully add them to the dough. The entire mixture should be uniform in consistency, without lumps and quite liquid.
5. Pour it into a baking dish or frying pan. Sprinkle the edges of the container with the same semolina to make it easier to separate the dessert from the walls later.
6. Bake the casserole for 30–40 minutes. Moreover, the manna will turn out more airy if you place it in a preheated oven.
7. Readiness is carefully checked with a toothpick. But this must be done carefully: the semolina casserole turns out crumbly, and when checking it is easy to break its integrity.

Semolina casserole with cranberries

Cooking time – 1 hour.

Ingredients (for 4 servings):

½ cup semolina

3 tbsp. spoons of sugar

3 tbsp. spoons of cranberries

2 egg whites

butter for greasing

How to make semolina casserole with cranberries:

1. Wash and dry the cranberries thoroughly, then rub them through a sieve. Set aside the juice, and pour ½ cold boiled water over the pulp, put on the fire and bring to a boil, then reduce the heat to low.
2. Cook over low heat for 5 minutes, then strain the broth into a clean container and mix with cranberry juice.
3. Pour semolina into the liquid and, stirring continuously, bring to readiness, then set aside to cool.
4. Beat the egg whites until fluffy and add to the cooled porridge. Mix and place in a baking dish, pre-greased with butter.
5. Place the pan in the oven, preheated to 180°C, for 15–20 minutes.
6. Serve warm or chilled. If desired, you can decorate with powdered sugar.
7. Semolina casserole with cranberries is ready!

Semolina casserole with milk

Ingredients:

100 g semolina

½ l milk

1 tbsp. spoon of butter

1/3 cup raisins or other dried fruit of your choice

1 pinch vanillin

5 g lemon zest

salt - to taste

How to cook semolina casserole with milk:

1. Boil the milk, add salt and slowly, stirring continuously, pour the semolina into the liquid simmering over low heat. Bring to readiness and let cool.
2. Add melted butter with egg yolks, zest, raisins and vanillin to the cooled porridge, stir several times.
3. The egg whites are added last, after beating until foamy.
4. Place the mixture in a baking dish, greased or lined with parchment, and bake for 15–20 minutes.
5. Semolina casserole with milk is ready!

Semolina casserole with pears and cinnamon

Ingredients:

• 200 g semolina
• 500 ml milk
• 50 g butter
• 100 g sugar
• 4 eggs
• 500 g pear
• 1 pinch cinnamon
• 1 teaspoon grated lemon zest
• salt - to taste

How to make semolina casserole with pears and cinnamon:

1. Boil milk, add salt and slowly, stirring continuously, pour semolina into the liquid boiling over low heat, add butter and let cool, stirring occasionally.
2. Separate the egg yolks from the whites and grind with sugar. Add cinnamon and mix with porridge.
3. Peel and finely chop the pears.
4. Beat the whites until fluffy and add them to the cooled “porridge”, leaving 2 tbsp. spoons for decoration.
5. Preheat the oven to 180°C.
6. Grease a baking dish with butter. Place in the mold in layers: semolina porridge – pears with grated lemon zest – porridge, etc.
7. Place the casserole in the oven for 20 minutes.
8. Remove the casserole, cover with the remaining egg white and sprinkle with a little sugar. Place the dish back in the oven for a few minutes to allow the whites to brown.
9. Semolina casserole with pears and cinnamon is ready!

Curd-semolina casserole is an incredibly tasty dish that is very easy and simple to prepare. If you correctly select all the necessary ingredients and do everything correctly, you will get a tender, juicy, fluffy and very tasty pie that will certainly please everyone gathered at the table.

Cottage cheese casserole with semolina

Some people don’t really like cottage cheese, while others can’t stand semolina porridge. However, by combining these two components, you can bake a delicious delicacy that will make tea drinking even more enjoyable and aromatic. Surely, many people remember the taste of that very casserole that their mother or grandmother so carefully prepared... In addition, many people associate the aroma of this delicacy with kindergarten.

There are quite a few options for preparing this dish. At their core, they are very similar and differ only in some very minor details. Perhaps it's time to introduce the most

A few secrets for preparing cottage cheese casserole with semolina

If you prefer the cottage cheese to feel good in the finished dish, then you don’t need to bother rubbing this component through a sieve or mincing it through a meat grinder - just mash it well with a fork. But if you want to bake a more airy casserole, you will have to thoroughly rub it through a sieve or use a mixer.

There is one more important feature: in order to make the cottage cheese-semolina casserole even more fluffy and tender, it is better to use semolina instead of regular flour. You can also sprinkle the baking dish with cereal - this way the dish will not stick to the walls. Here, in essence, are all the secrets - you can start preparing the most delicious casserole from cottage cheese and semolina.

Traditional recipe

To prepare this option you will need the following ingredients:

• half a kilogram of cottage cheese;
• 6 tablespoons semolina;
• three tbsp. l. regular sugar;
• some raisins;
• butter - literally a tablespoon;
• a pinch of salt;
• three chicken eggs.

The cottage cheese-semolina casserole will turn out very tender and tasty if you use cottage cheese of medium fat content - approximately 9-15%.

• Step one is to separate the whites from the yolks. Beat the egg whites and salt well with a whisk or mixer.
• Step two is to mix the cottage cheese, remaining yolks, semolina and sugar.
• The third step is to carefully add pre-soaked raisins to the resulting mixture.
• Step four - mix all components thoroughly until smooth.
• A baking tray or deep baking dish should be greased with vegetable oil or a small amount of semolina, pour the resulting mass into it and place in a preheated oven. In just 45-50 minutes, the cottage cheese casserole with semolina should be ready. You can check this with a regular toothpick.

Recipe for cottage cheese and semolina casserole - a taste familiar from childhood

This cooking method can also be found in mother’s or grandmother’s culinary recipes. This dish will certainly remind you of the taste of a delicate dessert familiar from childhood. cooked in the oven, perfect for a family or friendly tea party. For this dish you will need the following ingredients: 1 kilogram of low-fat cottage cheese, 4 chicken eggs, 200 grams of semolina, the same amount of sugar, 100 ml of milk or cream, half a pack of butter (0.1 kg).

• The cottage cheese should be rubbed through a sieve or mixed thoroughly using a mixer.
• Grind the eggs well with sugar.
• After this, add softened butter and grated cottage cheese to them.
• Add milk and semolina, mix everything thoroughly again and leave the mixture for forty minutes (so that the semolina swells).
• A baking sheet or any other baking dish should be greased and lightly sprinkled with breadcrumbs or semolina. Place the resulting mixture in it and bake in a preheated oven for a little less than an hour.

Curd-semolina casserole

Cottage cheese-semolina casserole in a slow cooker is an even easier way to prepare a tender and fluffy dessert. You just need to prepare the dough correctly and bake it, setting the time and required temperature - and you can calmly go about your household chores, without any fear that the dish may burn.

Curd-semolina casserole is a delicious delicacy that does not require any addition at all. However, it can be served with sour cream, strawberry or raspberry jam, honey or condensed milk, or simply eaten with aromatic tea or cocoa.

It is worth noting that a casserole of cottage cheese and semolina can be prepared by adding a wide variety of ingredients to it - these can be nuts, raisins, prunes, fruits, dried apricots or candied fruits.

Cottage cheese casserole with apples

For preparation you need: 3 eggs, three tablespoons of semolina, 3 tablespoons of sugar, 0.75 kg of cottage cheese, a pinch of salt and a little vanillin, 2 apples, a tablespoon of soft butter.

The white of one egg must be separated from the yolk. All other eggs need to be beaten together with sugar as thoroughly as possible. Separately mix mashed cottage cheese, semolina and vanillin. Now apples: peel and inner parts, cut into small slices.

The baking dish should be well greased with oil and lightly sprinkled with breadcrumbs. You must first put half of the resulting curd mass into it, then a thin layer of apple slices follows, after which - the remaining mixture of cottage cheese and semolina. After this, you need to beat the remaining egg yolk and brush the top with it. Bake at a temperature of at least 180 degrees for 45-55 minutes.

Whatever recipe you choose for cottage cheese-semolina casserole, everyone will certainly like it. After all, this delicacy is familiar to many, and its aroma will fill the house with comfort and allow you to plunge back into childhood for a while.