Step-by-step recipes for making cottage cheese casserole with oatmeal, apple, pumpkin, pear and nuts

2018-06-21 Rida Khasanova

Grade
prescription

11167

Time
(min)

Portions
(people)

In 100 grams of the finished dish

12 gr.

4 gr.

carbohydrates

21 gr.

171 kcal.

Option 1: Classic recipe for cottage cheese casserole with oatmeal

Cottage cheese casserole is suitable for both a light breakfast and a hearty dinner. Depends on what ingredients you cook it with. Typically the dough contains wheat flour and semolina. But they can be replaced with oatmeal, thereby making the dish healthier and just as tasty.

Cottage cheese casserole can be sweet, baked with sugar, dried fruits or berries. Or with the addition of herbs or spices; when serving, this casserole is topped with sour cream.

Ingredients:

• 300-340 gr. low fat cottage cheese;
• egg;
• two to three tablespoons of sugar;
• four tablespoons of oatmeal;
• half a glass of milk;
• half a glass of dark raisins;
• a little butter;
• a tablespoon of liquid honey.

Step-by-step recipe for cottage cheese casserole with oatmeal

Pour warm milk over oatmeal. Leave for fifteen minutes for the cereal to swell.

Dark raisins give more sweetness, so this variety is suitable for baking. Remove the tails from the raisins and pour hot water over them for a few minutes. Then drain the water and place the raisins on a towel to remove excess moisture.

Pour cottage cheese into a deep cup, add a raw egg and stir thoroughly with a fork or whisk until smooth.

Transfer the oatmeal and milk to the cottage cheese, add sugar and mix everything. You can add a little vanilla sugar or cinnamon to taste.

Pour dried raisins into the curd dough and mix thoroughly with a spoon.

Grease the inside of a heat-resistant pan with butter. Transfer the casserole batter and use a spatula to smooth the top. Press the raisins that are on top inward so they don’t burn.

Preheat the oven to 170-180 degrees and place the casserole dish for half an hour. 5 minutes before ready, brush the top with honey and cook until the end of time.

When the casserole has cooled slightly, cut into portions and serve with tea.

Option 2: Quick recipe for cottage cheese casserole with oatmeal

A tasty and healthy casserole made from cottage cheese and oatmeal will be an excellent breakfast option. To make the taste more delicate, you need to add a sweet apple to the dough. The casserole is prepared simply and very quickly, and is suitable for baby food.

Ingredients:

• two eggs;
• 400-450 gr. cottage cheese;
• three to four tablespoons of granulated sugar;
• two tablespoons of oatmeal;
• one apple.

How to quickly prepare cottage cheese casserole with oatmeal

Rub the cottage cheese to break up large lumps. Sprinkle with sugar, beat in the egg and mix well or run in a blender.

Pour the oatmeal into the cottage cheese, stir and leave for twelve minutes until it swells.

Peel the apple and remove the core. Grate the pulp on a medium grater and add to the cottage cheese, stir thoroughly.

Line a baking dish with baking paper. Place the curd mixture on it and level it with a spoon.

Place the casserole in a preheated oven at 180-190 degrees for half an hour. When the top of the casserole is covered with a golden brown crust, the dish is ready.

Remove the casserole from the pan and cut into portions when it has cooled slightly. When serving, you can sprinkle with powdered sugar, jam, honey or unsweetened sour cream.

Option 3: Cottage cheese casserole with oatmeal and pumpkin in a slow cooker

The casserole, in which layers of cottage cheese and pumpkin alternate, turns out to be very tasty and unusual. In structure it becomes similar to a delicate soufflé. The casserole is prepared in a slow cooker, which perfectly replaces the oven. The dish can be served as a dessert with sweet sauces or as a hearty breakfast.

Ingredients:

• half a kilogram of cottage cheese;
• 400-450 gr. pumpkins;
• 100-120 gr. oatmeal;
• a glass of milk;
• a glass of sugar;
• three eggs;
• half a glass of raisins;
• butter.

How to cook

Pour the oatmeal into a deep bowl and add milk, which needs to be heated to 25-30 degrees. Set aside so that the cereal absorbs the liquid and swells. Milk can also be replaced with kefir or natural yogurt.

Peel the pumpkin and remove the seeds. Grate the pulp on a coarse grater. transfer to a saucepan, add half a glass of water and place over medium heat. Simmer until the pumpkin is soft for about 10 minutes. Then drain in a colander, rinse with water and wait until all the water has drained. Transfer to a blender and puree.

Add sugar and half a portion of oatmeal and an egg to the pumpkin puree. Mix well and divide the resulting dough into two equal halves.

Wash the raisins, remove the stems and scald with boiling water. Then drain the water and dry the raisins with napkins to remove moisture.

Blend the cottage cheese in a blender or pass through a sieve. Add the remaining oatmeal, raisins, sugar and two eggs to it. Stir thoroughly and divide this mass into 3 parts.

Grease the multicooker bowl with butter. Place one part of the curd dough on the bottom and level with a spatula. Place pumpkin mixture on top. Next, alternately, lay out the remaining parts of the dough. The result will be 2 layers with pumpkin and 2 layers with cottage cheese.

Set baking mode for 70 minutes. When an hour has passed, it is advisable to turn the cottage cheese casserole over to the other side so that it also browns.

Place a flat dish on the multicooker bowl. Holding it, sharply turn the dishes over. The casserole will easily fall out onto the plate. All that remains is to cut it into pieces and pour honey over it.

Option 4: Curd casserole with oatmeal and pear

A casserole made from cottage cheese, oatmeal and pears turns out to be very healthy and dietary, since it contains absolutely no sugar or flour. Therefore, it turns out to be low-calorie and light, suitable as a dessert for those who are on a diet.

Ingredients:

• 750-800 gr. cottage cheese;
• two ripe Conference pears;
• three chicken eggs;
• a glass of milk;
• 12 table. spoons of oatmeal.

Step by step recipe

Mix cottage cheese and three eggs in a deep bowl, stir until smooth.

Add 8 tablespoons of oatmeal and pour half a glass of milk. Stir well and leave for a while.

When the oatmeal swells, transfer a third of the mass into a silicone mold, previously greased with butter.

Wash the pear, dry with napkins and cut into small slices, removing the core and seeds.

Place pear slices on the first layer of curd mass. Smooth out the rest of the dough on top.

Mix the remaining oatmeal and milk and distribute over the top of the future casserole.

Place the mold in the oven for 35-40 minutes at 180-190 degrees. Cool slightly before serving.

It is delicious to serve the casserole with honey or sweet fruit jam, as well as sour cream.

Option 5: Curd casserole with oatmeal and nuts

A real dessert can be made from cottage cheese and several types of nuts. Replacing flour and semolina with oatmeal will make baking very healthy, but no less tasty. Nuts and cottage cheese provide a wonderful flavor combination that can be complemented with a sweet topping such as honey.

Ingredients:

• 550-600 gr. high fat cottage cheese;
• two chicken eggs;
• half a glass of milk;
• 30-35 gr. almonds;
• 50-55 gr. linden honey;
• three tablespoons of sugar;
• five tablespoons of oatmeal;
• 30-35 gr. hazelnuts;
• 30 gr. raisins.

How to cook

Pour the cottage cheese into a cup and use a fork to break up the large grains. Beat in two eggs and sugar, mix well.

Add oatmeal to the cottage cheese, pour in the milk and stir. Wait 10 minutes for the flakes to absorb liquid and swell.

Pour boiling water over raisins and nuts and leave for a few minutes. Drain the hot water, rinse with cold water and dry with paper towels. Remove the thin skin from the nuts and chop them with a knife.

Pour raisins and nuts into the dough and mix. Grease the inside of the baking dish with a piece of butter.

Heat the oven to 170-180 degrees. Then send the form with the curd dough to bake for 40-45 minutes. When the top of the baked goods is covered with a pleasant golden color, you can remove it from the oven.

Wait until the casserole has cooled slightly, then transfer to a plate. It is very tasty when served with honey. Bon appetit!

Option 6: Original recipe for cottage cheese and oatmeal casserole

As a rule, sweet cottage cheese casseroles contain wheat flour or fine semolina. However, for those who do not use these products or want to try something new, it will be interesting to consider the presented selection of options for cottage cheese and oatmeal casserole.

Ingredients:

• 540 grams of cottage cheese;
• three fresh eggs;
• half a glass of fresh milk;
• 75 grams of oatmeal;
• a third of a glass of sugar;
• butter for the surface of the mold.

Step-by-step recipe for cottage cheese and oatmeal casserole

Warm fresh milk of any fat content slightly (but do not boil!).

Pour the planned volume of oatmeal into an enamel bowl. Pour in the prepared milk. Cover with a flat lid.

After half an hour, carefully crack three chicken eggs into a dry container. Insert beaters into mixer. Add a third of a glass of sugar.

Whisk the ingredients until a relatively stiff mixture with fine bubbles forms inside the bowl.

Place the infused cereal along with milk into the egg mixture.

While mixing, crumble the cottage cheese. Using a spatula, knead into a sticky dough. Turn on the oven at 170 degrees.

Grease the inside of a mold (rectangular or round) with butter. Place the curd mass. Level the surface with a knife or spatula.

Cook the cottage cheese and oatmeal casserole for 40-42 minutes. Moreover, it is better not to open the stove door for the first half hour so that the baked goods do not “sag” immediately.

Option 7: Quick recipe for cottage cheese and oatmeal casserole

To quickly make a hearty and healthy oatmeal casserole, you'll need a food processor and a higher-than-usual oven temperature.

Ingredients:

• 105 grams of milk;
• two packs of cottage cheese (store-bought);
• 44 grams of sugar;
• three chilled eggs;
• 71 grams of flakes (oatmeal).

How to quickly prepare cottage cheese-oat casserole

Break all the planned eggs, cooled in advance, into the dry bowl of the food processor. Add white sugar immediately.

Turn on fast whisking. After one to one and a half minutes, add cottage cheese to the resulting mass.

After a few more minutes of whipping, pour in fresh (any fat content) milk.

Having achieved good uniform mixing of all products, turn off the food processor. Add oatmeal.

Now mix everything again with a spatula. Pour the resulting dough into a silicone or non-stick mold.

At 190 degrees, cook the cottage cheese and oatmeal casserole for about 30-32 minutes. Remove from the pan as soon as it has cooled slightly to avoid burning your hands.

To make the baked goods more aromatic, we recommend adding a pinch of vanilla or cinnamon along with sugar. However, do not add too many spices to avoid a bitter taste. But just before serving, add sour cream or berry dressing to the dessert.

Option 8: Curd casserole with oatmeal and berries

Since we are preparing, first of all, a healthy casserole, we suggest using fresh small berries as an additional ingredient. By the way, it is also possible to take frozen fruits, which will need to be set to thaw for an hour before cooking.

Ingredients:

• 74 grams of oatmeal;
• an incomplete glass of small berries;
• three packs of cottage cheese;
• half a glass of sugar;
• three medium eggs;
• 99 grams of milk;
• vanilla to taste;
• butter.

How to cook

Grind the cottage cheese, or even better, beat it in a blender or food processor.

Then add white sugar and break the eggs. It is advisable to cool the latter. Continue stirring.

After about a couple of minutes, add cold fresh milk. Add vanilla.

After finishing mixing, add oatmeal and small, well-washed and preferably dried berries.

Gently stir the mixture with a spatula or fork. At the current stage, turn on the oven (temperature - 180 degrees).

Pour the dough for the cottage cheese-oatmeal casserole into a mold greased on the inside. Lightly smooth the surface without pressing.

Bake the dessert for 35-40 minutes. To create a particularly beautiful crust color, switch to high heat for the last 5-6 minutes.

As for berries, it is permissible to use any small fruits you wish. It could be blueberries, blackcurrants or mulberries. If you are using larger berries, such as plums, apricots or strawberries, we recommend cutting them into several pieces.

Option 9: Curd and oatmeal casserole with dried fruits

If you don’t want fresh berries, then take spicy dried fruits. In our case it will be raisins and dried apricots. Although it all depends on your capabilities, preferences and culinary imagination.

Ingredients:

• 45 grams of raisins;
• 65 grams of dried apricots;
• a couple of spoons of candied cherries;
• a third of a glass of sugar;
• butter;
• three eggs;
• half a glass of oatmeal;
• 515 grams of cottage cheese;
• 110 grams of milk.

Step by step recipe

Wash raisins and dried apricots in a sieve. Transfer dried fruits to a small container. Pour boiling water over it.

Add grated cottage cheese. Pour in milk (fat content - any to taste).

After stirring again, drain the water from the dried apricots and raisins. Chop the first one with a knife. Add dried fruits (don't forget candied cherries) into a mixture of eggs, sugar and milk.

At the end, add oatmeal. Stir until all large ingredients are distributed as evenly as possible.

Coat the inside of the mold with butter. Transfer the dough. Turn on the oven. Temperature - 185 degrees.

Leave the cottage cheese-oat casserole inside for 30-35 minutes. After checking the readiness (to do this, just pierce the cake with a skewer), turn off the heat.

Since today you can buy incredibly many different types of dried fruits in the markets from oriental traders, try different options. The main thing is not to overdo it with quantity and combination, so as not to spoil the flavor nuances of the dessert.

Option 10: Curd casserole with oatmeal and nuts

In addition to fresh or dried berries, you can add a variety of nuts to the cottage cheese casserole recipe, which will need to be chopped. To do this, use a blender, meat grinder or mortar, as our grandmothers did.

Ingredients:

• 80 grams of oatmeal;
• half a glass of walnuts;
• three eggs;
• a third of a glass of peanuts;
• three packs of medium-fat cottage cheese;
• 107 grams of sugar;
• half a glass of milk;
• vanilla optional.

How to cook

Pour warm milk over the oatmeal in a bowl. Leave, preferably covered with a plate or saucer.

At the same time, using a mixer, beat white sugar with cooled eggs.

Add the cottage cheese, disassembled into pieces, into a strong, relatively fluffy mixture. Mix with the same mixer, adding vanilla

Now, in a blender or kitchen meat grinder, chop the walnuts and peanuts (fried in a dry frying pan and peeled).

Stir in nut mixture. Add cereal steamed in milk. Stir one last time (you can use a spatula for this).

Cook the curd-oatmeal casserole in a generously greased form at 180 degrees for about 40-43 minutes.

If you have the opportunity to include other nuts in your baked goods, do so. Indeed, it is in this case that a large number of different nuts will only further enhance the taste of this dessert, since they are very close to each other.

Option 11: Dietary cottage cheese and oatmeal casserole in a slow cooker

The last recipe is dedicated to a dietary casserole, where we will replace sugar with honey, and instead of whole eggs we will use only whites. In addition, we will transfer the culinary process from the oven to a modern multicooker.

Ingredients:

• 525 grams of low-fat cottage cheese;
• three dessert spoons of liquid honey;
• 85 grams of oatmeal;
• 110 grams of natural yogurt;
• four egg whites;
• vanillin optional;
• butter for the bowl.

Step by step recipe

Heat natural yogurt without additives or sugar in the microwave for a few seconds.

Place the cereal in a medium bowl. Pour over warm yoghurt. Leave aside.

Beat the whites with a mixer. Having received a not very fluffy, but relatively strong lightened mass, combine with cottage cheese.

Continue stirring. Pour in liquid honey when the egg whites and cottage cheese are well mixed.

Also sprinkle with vanilla and stir in the cereal with yogurt. Knead into a sticky dough.

Grease the multicooker bowl, wiped dry, with a small amount of oil. Place the thick mass.

Snap the lid. Having set the "Baking" mode, cook the dessert for the planned 40 minutes.

After turning off the machine, carefully remove the curd and oatmeal casserole. Garnish with low-fat sour cream or honey and serve with green tea for breakfast or lunch.

Before removing the baked goods from the bowl, it is advisable to cool it by opening the lid. Then it is important to pry the casserole from all sides with a spatula and transfer it to a flat dish. In this case, everything must be done carefully so as not to damage the structure of the pie.

Cottage cheese casserole with oatmeal is a fairly simple and tasty dish that can be an excellent breakfast and even a light dinner if you make it from low-fat cottage cheese and replace sugar with honey. This dish can also be prepared as a sweet dish, as a dessert, by adding fruits, raisins, cinnamon, and candied fruits. Or make it without sugar with herbs, spices, and oat bran.

And some people are also interested in how to prepare a casserole of oatmeal and cottage cheese?

In fact, you can prepare such a tasty and healthy dish even from leftover porridge by simply adding cottage cheese, an egg and other ingredients to it. There is no need to use flour. But the consistency of oatmeal is very important. It should be very dense so that the casserole does not fall apart and is not too liquid. So, let's look at popular and delicious recipes for oatmeal and cottage cheese casserole.

To prepare the dough, you can use cottage cheese of any fat content, it all depends on your preferences. Oatmeal casserole with low-fat cottage cheese is more suitable for diets and sports nutrition.

Oatmeal for cottage cheese casserole is ordinary Hercules flakes, which must be boiled. They are good because they do not get soggy too quickly and contain many useful substances, since they are prepared from oatmeal. Instant cereal that is poured with boiling water is not suitable for making casseroles.

Before preparing the dish, it is advisable to pour warm milk over the cereal for 10-15 minutes so that it becomes soft and swollen.

You can also prepare cottage cheese casserole with oatmeal. Simply grind the flakes in a coffee grinder or mortar until it becomes flour. This mixture can be added to the dough without additional preparation at the kneading stage. Thanks to this flour, the consistency of the casserole will be denser.

As for sugar, you can use regular cane sugar, brown sugar, and liquid honey.

Option 1: Classic casserole

To prepare we will need:

Step 1. Preparation

Pour milk over the flakes and leave to swell for 10 minutes, while we mix the cottage cheese with the egg using a blender or spatula.

An important point: be sure to rinse the oatmeal before cooking.

Step 2: Mixing

Add flakes, sugar, eggs to the cottage cheese and mix the resulting mass thoroughly.

Step 3: Baking

Let the oven preheat while we prepare the baking dish. Grease a mold with sides with butter, or put baking paper in it. Then place the curd mass into a container.

Step 4. Finishing touch

Bake for half an hour at a temperature of 180-200 degrees. Then remove from the oven, brush with liquid honey and leave for another 5-7 minutes to obtain a golden brown crust.

Option 2. With apple and cinnamon

To prepare, we need the same ingredients as for the classic recipe, but in addition to them we need an apple and cinnamon powder. It is advisable to use a firm apple of sweet and sour varieties, or green. This recipe is prepared in the same way as a classic casserole, only at the stage of preparing the dough, a grated apple and 1 teaspoon of cinnamon are added to it, after which everything is thoroughly mixed. One medium-sized apple will be enough for the specified amount of cottage cheese and other ingredients. You can add the amount of sugar and cinnamon to your taste.

Option 3. With pumpkin

To prepare, take 200 grams of pumpkin (the remaining ingredients are in the same quantities as in the classic recipe). Peel and cut the pumpkin into cubes. To preserve its beneficial properties, it is recommended to steam the pumpkin and then beat it in a blender to make the product more airy. But you can simplify the recipe and just grate it on a fine grater. Add pumpkin to the curd dough, and then cook as in the classic recipe. After the pumpkin casserole becomes golden brown, sprinkle it with powdered sugar and you can serve it.

What about the sauce?

Curd oatmeal casserole will become even tastier and piquant if you prepare a sauce for it. For this dish, sour cream sauce is suitable, which we will prepare as follows:

• Mix 100 grams of 15% sour cream with 50 grams of sugar or powdered sugar;
• Take a fresh orange and squeeze the juice out of it (you can use regular orange juice), the juice is needed in the amount of 50 ml, about 1/4 cup;
• Measure 1/2 teaspoon of cinnamon powder and vanilla onto the tip of a knife;
• Mix all the resulting ingredients with a mixer or using a whisk until airy. The sauce is ready.

Also, berry jams and preserves are suitable as a sauce for cottage cheese casserole with oatmeal.

Ingredients

• cottage cheese - 500 g;
• eggs - 2 pcs.;
• sugar - 100 g (5 tablespoons);
• oatmeal - 80 g (1 cup);
• apples - 300 g (2-3 pcs.);
• raisins - 70 g (0.5 cups);
• milk - 70 ml;
• butter - 20 g.

Cooking time - 1 hour 30 minutes.

Yield: 6 servings.

For those who love cottage cheese dishes and also monitor their health and figure, we recommend preparing a dietary cottage cheese-oat casserole. It contains neither wheat flour nor semolina. The calorie content of such a casserole is only 170 kcal per 100 g of product, which can be further reduced by reducing the amount of sugar used. It is best to bake cottage cheese casserole with oatmeal in the oven. The step-by-step recipe with photos below will tell you in detail how to do this.

How to cook cottage cheese casserole with oatmeal - recipe with photo

Prepare all the ingredients you will need to make a casserole of cottage cheese and oatmeal. Cottage cheese should be taken only fresh, preferably 5-9% fat, although to reduce the calorie content of the casserole, you can use less fat or low-fat cottage cheese. It is better to take apples that are sweet or slightly sour. It is advisable to take regular oatmeal, not instant oatmeal.

Pour milk over the oatmeal, stir and let it brew. Wash the raisins with hot running water, then add boiled water and leave for about 20 minutes. Wash the apples, peel and seeds and cut into small slices, as shown in the photo.

Separate the yolks from the whites. Add sugar and yolks to the cottage cheese and grind well.

Add a pinch of salt to the whites and beat them with a mixer until they form a stable foam. Drain the water from the raisins and dry them with a napkin. Then pour raisins and prepared oatmeal into the cottage cheese.

Mix everything well. Add chopped apples and whipped egg whites to the curd mass and mix everything carefully.

Now you can light the oven and set the temperature in it to 180 degrees. Grease the mold with butter. Place the prepared dough in the pan and bake the oatmeal casserole with cottage cheese and apples in the oven for 40-45 minutes.

After this, leave the cottage cheese casserole with oatmeal and apples in the oven for about 20 minutes, with the door slightly open. This will allow the baked goods to cool gradually. As a result, the dietary cottage cheese casserole with apples turns out fluffy and soft. Then remove the pan from the oven and let the casserole cool a little more, then transfer it to a plate.

You can serve the casserole with sour cream, kefir or yogurt. If desired, you can top it with jam or honey.

We wish everyone bon appetit!

Calories: 1078.2
Proteins/100g: 9.03
Carbohydrates/100g: 36.1

Among the many recipes, there is sure to be one that suits any of your needs. If in the winter cold the main thing is that the food warms, satiates, is nutritious, and high in calories, then in the spring the attitude towards nutrition changes. We begin to count calories, look closely at dietary recipes, often forgetting that a diet is a diet, and we can’t live without vitamins. The dish we will prepare today fits all spring requirements. And this is a cottage cheese casserole with oatmeal. There is no flour, no semolina, and even no egg yolk is added. The base is low-fat cottage cheese mixed with oatmeal, beaten egg white and a little sugar (although you can do without it). The sweetness, pleasant taste and heterogeneous structure of the casserole are given by dried fruits, in this case raisins and dried apricots. You can add anything: dried cranberries, dried cherries, dates, prunes, the main thing is that it is tasty and healthy.

Ingredients:
- cottage cheese (9% fat in the recipe) – 200 g;
- oat flakes (regular, not instant) – 3 tbsp. spoons;
- water – 3 tbsp. spoons;
- raisins – 0.5 cups;
- dried apricots – 6-8 pcs;
- fine salt - a pinch;
- egg white – 1 piece;
- sugar – 2-3 tbsp. spoons (to taste);
- a little butter or vegetable oil.

How to cook at home

To make the oatmeal soften faster, heat the water warmer than room temperature (closer to hot), pour it into the bowl with the oatmeal and leave for 5-10 minutes. Advice - do not use instant cereal, there is nothing healthy in it. It’s better to wait a few minutes until regular rolled oats soften.

After 5-10 minutes, the flakes will absorb water, become completely soft, and will resemble boiled oatmeal in consistency.

While the flakes are softening, wash the raisins and dried apricots, pour boiling water over them, and leave the dried fruits in a sieve to dry.

The next step is beating the egg whites. This can also be done while the oatmeal is soaking. Add a pinch of fine salt to the egg white. We begin to beat, first at low speeds, gradually increasing the speed of the mixer to maximum.

In about two minutes, the transparent mass will form a high cap of snow-white foam, dense and homogeneous. When whipping, the egg whites will increase in volume, so use suitable containers. While whipping, move the whisks up and down so that no liquid remains on the bottom and the entire protein mass is well beaten.

Place the cottage cheese in a bowl and mash with a masher or fork. If the consistency is pasty, then just break it into pieces.

Add steamed oatmeal and sugar to the cottage cheese. Mix everything, you can grind it with a masher for a more delicate and uniform casserole structure.

Gradually, in portions, introduce the whipped whites into foam. Stir gently, using a spoon to lift the curd mass from below and wrap it up. Gradually, as proteins are added, the curd mass will become fluffy, loose, as if filled with air from the inside.

At the last stage, add raisins and dried apricots, cut into small pieces.

Mix. We take small portion molds. Grease with butter and fill with curd mixture to a little more than two-thirds of the volume, taking into account that when heated, the casserole will rise and become fluffy and tall.

Place the pans on a rack in a hot oven. Bake for 20-25 minutes at 200 degrees. At the end of baking, you can move the molds to the upper tier so that the crust turns out toasted and brownish. After taking out the casserole, immediately grease the surface with butter and leave to cool without removing from the molds. Serve on dessert plates or in the same container in which the cottage cheese casserole was prepared in the oven. We advise you to find out how to cook equally delicious

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People began to grow crocuses 500 years before the advent of our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the heralds of spring next year. Crocuses are one of the earliest primroses, whose flowering begins as soon as the snow melts. However, the timing of flowering may vary depending on the species and varieties. This article focuses on the earliest varieties of crocuses that bloom in late March and early April.

Shchi from early young cabbage in beef broth is hearty, fragrant and easy to prepare. In this recipe, you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as the rest of the vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup is tastier than freshly cooked.

Blueberries are a rare and promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, trace elements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it’s hard not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, understanding the basics of selecting varieties “for yourself” is not so difficult. The main thing is to delve into the peculiarities of the culture and start experimenting. One of the easiest groups of tomatoes to grow are varieties and hybrids with limited growth. They have always been valued by those gardeners who do not have much energy and time to care for their beds.

Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the most colorful garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant monitoring. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provence herbs is a “supplier” of delicious pieces of fish pulp for a light salad with fresh wild garlic leaves. Mushrooms are lightly fried in olive oil, and then poured with apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky pungency of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils released by plants not only aromatize, but also make the air cleaner. As a rule, most zoned mature conifers are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain types can be successfully grown even in Siberia.