Cottage cheese is a unique product in its usefulness for people of all ages. Its micro, macrocells and vitamins contribute to the optimal functioning of all human organs. This product has practically no contraindications, it is recommended both in regular and in diet. Children do not always want to eat cottage cheese in its natural form, which is why cottage cheese casserole is traditionally prepared at home . In a double boiler, it turns out to be particularly delicate in taste and texture.
The use of modern household appliances in the kitchen significantly expands the range of dishes, saves cooking time, preserves the useful properties of products. Cottage cheese casserole in a double boiler is subjected to more gentle heat treatment than similar cooking in the oven. Spread the prepared dough in a bowl for cooking rice, cook on the first level for 40-45 minutes.
The selection of ingredients for the dish is advisory in nature, it can be changed depending on the availability of products and taste preferences. The main proportions that cottage cheese casserole keeps in a double boiler are the ratio of the mass of cottage cheese, eggs and semolina, which is a binder filler. The cooking technology is simple: the cottage cheese is ground with sugar until smooth, then eggs, semolina and other fillers and flavorings are introduced into it. When adding eggs, it is better to separate the yolks from the proteins and introduce them into the cottage cheese separately, carefully rubbing the mixture. Beat the whites in a dense foam, add to the dough last, gently mixing the products from the bottom up. With this introduction of eggs, the cottage cheese casserole in a double boiler is especially lush, airy.
Here are sample food packages for making a delicious dessert.
The main proportions: for every 500 g of cottage cheese, 2 eggs should be taken, about 50 g of sugar (can be reduced to taste), half a glass of semolina. Aromatic substances are added to the basic set - vanilla, lemon peel or other citrus, cinnamon, cloves - one of the proposed sets or a combination of aromas. On this you can complete the list, but a casserole with fruit fillers turns out to be more tasty.
A half cup of raisins, candied fruit or other dried fruits, a glass of fresh fruits such as raspberries, currants, strawberries, sliced apples, peaches, and apricots are added to the indicated amount of cottage cheese. The taste with the addition of nuts is less harmonious, since they are heavy, sit on the bottom of the form.
For children with diathesis, cottage cheese casserole is prepared without eggs. Instead, natural yogurt or fresh, non-acidic kefir is added to the dish at the rate of 1 tablespoon instead of each egg. To achieve a pleasant consistency and splendor of the casserole, it is advisable to grind the cottage cheese using a hand blender. All other requirements for the preparation of dessert are similar to the egg version.
Semolina is also an optional component, cottage cheese casserole with flour is an equivalent alternative to the traditional recipe. The dish should not be cooked in a double boiler, but in the oven, greasing the top of the dough with sour cream to get a crispy crust. In a casserole recipe, half a cup of semolina is replaced by a third glass of flour.
A casserole may not always be a dessert. No less interesting are the salty options for a wholesome dish. Cottage cheese casseroles are prepared in France and Italy. To prepare, you need to grind the cottage cheese with eggs, add cumin or ground paprika, black ground pepper or nutmeg, flour as seasoning. The dish acquires an original taste thanks to a variety of additives. It can be green or black olives, dill and basil. Cold curd snack is served.