Time: 6 hours
The date of the:
Venue: Teaching Lab
Type of lesson: Lesson the formation and improvement of skills and abilities.
The purpose of the lesson: Educational: To develop skills in cooking dishes from cottage cheese.
Developing: Develop skills in cooking dishes from cottage cheese in various ways of heat treatment
Educational: To cultivate the desire for knowledge of the profession and achieve high performance.
By the end of the lesson, each student will know:
- technology of cooking dishes from cottage cheese,
- safety precautions when preparing dishes from cottage cheese;
- sanitary requirements for the preparation of dishes from cottage cheese;
- quality requirements for cottage cheese dishes.
- rules for serving dishes from cottage cheese.
Lesson method:
Training of labor techniques and skills
Material and technical equipment of the lesson:
electric stove; oven cabinet; scales, pans of various capacities; frying pans, knives and cutting boards; sieve; rolling pins; skimmers; veselka; plates; bowls; gravy boats.
posters; scheme; cards for various purposes; tasting sheets; natural samples, dummies.
raw materials: cottage cheese, eggs, butter and vegetable oil, flour, sugar, etc.
DURING THE CLASSES
1. Message of the topic and purpose of the lesson.
Helpful Hints
Cottage cheese products will be tastier if they are first passed through a meat grinder or rubbed through a sieve.
- So that the cottage cheese is not sour, mix it with an equal amount of milk, and after an hour, fold it into a colander or cheesecloth.
- The cottage cheese may be raw. Wrap it in gauze or a napkin, put it on a plank, press down with a load. Excess moisture will drain out.
- At the first sign of curd souring, it should be processed into cottage cheese pancakes, casseroles, etc.
- Ordinary milk is absorbed by the body an hour after consumption by 32%, and kefir, curdled milk by 91%, cottage cheese by 75%.
- Cottage cheese is best stored wrapped in a cloth moistened with salted water.
We advise you to remember
Milk for insomnia. The British drink a cup of warm milk before going to bed. Doctors have found that after drinking milk before going to bed, a person moves less in sleep and sleeps more calmly. Especially in the second half of the night. Scientists have noticed that older people rarely wake up at night and sleep longer in the morning, if at 20 o'clock, i.e. in the evening, drink a glass of warm milk.
It is interesting
Milk is quite high in calories. In 100 gr it is more than 60 kcal. Half a liter of milk is enough to satisfy 1/3 of the body's daily energy needs. One liter of whole milk replaces 370 grams of beef or 700 grams of potatoes. And the calorie content of different types of milk is different, 1 kg of milk of a female deer is 272 Kcal, a cow is 700, and a rabbit is already 1700 Kcal. The fat milk of a female hippopotamus, about 2000 Kcal, and the fattest milk of a female whale.
2. Conducting an introductory safety briefing during
carrying out technological operations in the preparation of cottage cheese, heat treatment.
Safety precautions when working with an electric stove
Safety precautions when working with cookware
Oven Safety
3. Familiarization of students with costing, technological cards, with the Collection of recipes.
4. Explanation of the technological sequence, drawing up a technological scheme for preparing a dish.
5. Oral survey on the material covered with a presentation.
Card 1
Questions Answers
1. What should be done if the curd contains a lot of moisture?
2. How do you take dumplings out of boiling water?
3. What is used to grease the casserole before baking?
4. What breading is used for cheesecakes?
What thickness is rolled out dough for dumplings with cottage cheese?
What disease occurs when using unprocessed eggs Squeeze under pressure.
Skimmer.
Sour cream or egg.
White flour.
1.5 - 2 cm.
Salmonellosis.
Card 2
Questions Answers
1. How are cottage cheese dishes classified according to serving temperature?
2. What are cottage cheese dishes served with?
3. What utensils and utensils are used for frying syrniki?
4. What thickness is the curd mass rolled out for lazy dumplings?
5. For what kind of cottage cheese dishes is cooking used?
6.
7. What is added to the curd mass for flavoring? Cold 12-14 0 С.
Hot 65 0 С.
Sour cream, jam, butter,
sweet sauce
Frying pan, spatula
Vareniki.
Vanillin
grated zest
Card 3
Questions Answers
1. What dishes use low-fat cottage cheese?
2.
3. What is the difference between lazy dumplings and dumplings with cottage cheese?
4.
5. What shape do syrniki have?
6. Cooking time for dumplings?
7. Spread the mass for the casserole in a layer ...
8. According to the type of heat treatment, cottage cheese dishes are divided into ...
Syrniki
Casseroles
Vareniki
Lazy dumplings are prepared without dough.
Round flattened.
Boiled
fried
Baked.
6. Current briefing:
– preparation of jobs and start of work;
– observance of technology of preparation of dishes;
– compliance with safety requirements;
– intermediate control of work performed;
- quality of execution;
– warning of possible errors;
Compliance with heat treatment;
- assistance to students in the performance of work;
- cleaning of workplaces.
7. Final briefing:
- a message about the achievement of the goal of the lesson;
- table setting;
- analysis of the lesson (analysis of typical mistakes, causes of marriage, ways to eliminate them, what to look for);
- analysis of students' compliance with the rules of labor organization and workplace safety;
– evaluation of works in accordance with quality requirements (publication in the journal)
- homework.
Remember the casseroles that were given for afternoon tea in kindergarten? Juicy, tender, lush - at home, no matter how hard you try, you never get to bake such.
Probably, employees of kindergarten canteens know and do not give out some kind of secret. But maybe it's worth taking a chance and making some casserole. Those who have a slow cooker or an electric frying pan "Miracle" are more fortunate - in them, casseroles always turn out to be evenly baked and without surprises in the form of a burnt edge or a raw middle. Well, for those who do not yet have such technical miracles, you need to know the nature of your oven well so that the casserole turns out well.
There are different casseroles: cottage cheese, vegetable, meat, mushroom ... A casserole can be made from anything! Children, of course, love sweet casseroles. Let's start with them.
Cottage cheese casserole with dried apricots
Ingredients:
500 g cottage cheese, 3 tbsp. finely chopped dried apricots, 2-3 tbsp. honey, 2 tbsp. semolina, 2 tbsp. butter, 2 tbsp. chopped almonds, 2 tbsp. sugar, 1 tbsp. powdered sugar.
Cooking:
Rub the yolks with sugar, mix with cottage cheese. Add honey, semolina and half of the almonds, mix well, add whites whipped with a pinch of salt. Mix powdered sugar with butter. Put the prepared mass in a greased form or pan, sprinkle with almonds and brush with butter mixed with powdered sugar. Place in the oven preheated to 160°C for 30 minutes. In the same way, you can cook a casserole with raisins.
Curd apple casserole
Ingredients:
500 g cottage cheese, ½ stack. sugar, 2 eggs, ½ stack. semolina, 1 tsp soda, 4-5 apples, salt - to taste.
Cooking:
Mix all ingredients except apples. Peel the apples from the skin and seeds, cut into pieces. Put half of the curd mass in a greased form, apples on it, sprinkling them with sugar, and the rest of the curd mass on top. Put in the oven for 35-40 minutes.
Pasta casserole with fruit
Ingredients:
200 g pasta, 2 tbsp. l. sugar, 3 tbsp. dried apricots, 2 eggs, 2 apples, butter.
Cooking:
Boil pasta in lightly salted water until tender. Soak the dried apricots. Cut apples, dried apricots into pieces and mix with pasta. Beat eggs with sugar until foamy, pour pasta with fruit and place in the oven for 15-20 minutes. Instead of apples and dried apricots, you can take other favorite fruits of your little one.
pumpkin casserole
Ingredients:
750 g pumpkin, 5 tbsp. flour, 1.5 stack. semolina, 1 cup sugar, 4 eggs, 2 tbsp. vegetable oil, 1 tsp soda, 1 tsp citric acid, ½ tsp vanillin, ½ tsp cinnamon, 1 tsp lemon peel, salt.
Cooking:
Beat egg whites with half the sugar until stiff. Rub the yolks with the remaining sugar until white, mix with the pumpkin, grated on a coarse grater, as well as with all the other ingredients. Gently fold the beaten egg whites into the mixture and place in a greased pan. Place in the oven preheated to 180°C for 30-40 minutes. Semolina can be replaced with boiled rice (about 1 cup of cooked rice porridge).
Casserole of pumpkin and millet porridge
Ingredients:
450 g of millet, 500 g of pumpkin, 1 liter of milk, 2 tbsp. sugar, 2 eggs, 200 prunes, 2 tbsp. sour cream, 20 g butter.
Cooking:
Carefully sort the millet, rinse several times in hot water. Boil milk, put chopped pumpkin, salt, sugar into it and boil for 2-3 minutes. Then add millet and cook until tender over low heat. Put butter, 1 egg and 1 protein into the prepared cooled porridge. Place half of the porridge in a greased form, then a layer of prunes, put the remaining porridge on top and brush with a mixture of sour cream and egg yolk. Bake at 230°C until golden brown. Prunes can be replaced with dried apricots.
A casserole is not only a children's joy for tea. Delicious, hearty and at the same time light casserole can be a great dinner. The main thing is not to be afraid to experiment!
Cottage cheese and potato casserole
Ingredients:
500 g curd cheese, 1 kg potatoes, 1 onion, 2 tbsp. oils, 2 tbsp. cream, salt, pepper - to taste.
Cooking:
Boil potatoes, cool, cut into slices. Finely chop the onion and fry until golden brown. Mix cottage cheese and onion, add salt and pepper. Put half the potatoes in a greased form, then a layer of curd mass, then potatoes again. Place in the oven preheated to 160°C for 30 minutes.
Pumpkin curd casserole
Ingredients:
500 g cottage cheese, 1 kg pumpkin, 150 g semolina, 4 eggs, 2 stacks. milk, ½ cup water, 50 g butter, salt, cumin, sour cream - to taste.
Cooking:
Boil semolina porridge in milk until viscous. Peel the pumpkin, cut into pieces and fry in butter. Pound cottage cheese, mix with porridge and pumpkin. Separately, mix the eggs with water, add to the curd mass. Mix everything thoroughly, add salt and cumin. Put the resulting mass in a greased form and set to bake for 20 minutes.
Cottage cheese casserole with egg and spices
Ingredients:
500 g cottage cheese, 200 g cheese, 4 eggs, 1 bunch of green onions, 1 bunch of cilantro, 2 cloves of garlic, ½ tsp. hot red pepper, 1 tsp paprika, 2 tbsp. butter, 4 tbsp. breadcrumbs, salt to taste.
Cooking:
Rub the cottage cheese through a sieve. Finely chop the green onion, cilantro and garlic. Pound white yolks and mix with curd mass and herbs. Whisk the egg whites with a pinch of salt until stiff. Gently fold the egg whites into the curd mass, mix everything again. Grease the baking dish with oil and sprinkle with breadcrumbs. Arrange in molds and put in the oven, heated to 200 ° C, and bake for 15-20 minutes until golden brown.
Pasta casserole with minced meat
Ingredients:
250 g pasta, 250 g minced meat, 1 onion, 1 carrot, 1 eggplant, 1 egg, 250 g cream, 100 g hard cheese, salt, pepper, herbs - to taste.
Cooking:
Boil pasta in salted water until tender, drain and rinse with hot water. Chop the onion and carrot and fry in butter, cut the peeled eggplant into cubes and also fry until tender. Lightly fry the minced meat, add vegetables, mix and bring the minced meat to full readiness. In the meantime, mix the cream with the egg, add salt, pepper and a little grated cheese. Pour a little cream sauce into a greased form, put half of the pasta, put the minced meat in an even layer on top, then the pasta again and pour everything over with the sauce. Sprinkle with grated cheese, cover with foil to prevent the cheese from burning, and place in the oven for 15-20 minutes. Cook for the last 5-7 minutes without foil to form a delicious crust.
Casserole with zucchini, rice and minced meat
Ingredients:
2 zucchini, 1 onion, 500 g minced meat, 1 carrot, 100 g cheese, 2 tomatoes, 2 garlic cloves, ½ stack. rice.
Cooking:
Boil rice until half cooked. Saute the onion in vegetable oil until golden brown. Add the minced meat to the onion and simmer, stirring, for about 20 minutes. Mix the minced meat with rice, salt. Cut the zucchini into cubes, add the grated carrots, chopped garlic, a little salt and stew the vegetables until the liquid evaporates. Put half of the vegetables in a greased form, then a mixture of minced meat and rice, put tomato slices, put the remaining vegetables on top, sprinkle with grated cheese and put in the oven for 20 minutes.
Casserole of pumpkin, pasta, mushrooms and cheese
Ingredients:
600 g pumpkin, 500 g cheese, 800 g mushrooms, 500 g pasta, 100 g butter, 1 liter chicken broth, 2 tbsp. olive oil, ½ tsp. cinnamon, salt, pepper, herbs.
Cooking:
Mix the sliced pumpkin with olive oil, spread on a baking sheet and put in the oven for 30 minutes. Meanwhile, saute the mushrooms in butter for 5 minutes, add half of the broth to them and boil until half of the liquid has evaporated. Boil macaroni until half cooked. Mix the finished pumpkin with the remaining broth, cheese, cinnamon, salt and pepper. Then mix all the ingredients, put in a greased form and place in the oven, preheated to 200 ° C, for 15 minutes.
Casserole "Rustic"
Ingredients:
800 g stewed sauerkraut, 500 g boiled meat, 100 g bacon, 500 g boiled potatoes, 2 onions, 2 tbsp. sour cream, 2 tbsp. vegetable oil.
Cooking:
Put stewed cabbage, meat cut into small pieces, sautéed onions, boiled potato slices in layers in a greased form. Grease the top of the casserole with sour cream, lay slices of bacon on top. Bake for 20-25 minutes in a hot oven.
Casserole "As if with meat"
Ingredients:
1 kg cabbage, 3 stack. small pasta, 3 stacks water, 3 stack. milk, 6 eggs, salt.
Cooking:
Finely chop the cabbage, lay half in a mold, dry pasta on it, and the rest of the cabbage on top. Pour everything with hot salted water, bring to a boil on the stove. Then put in the oven, preheated to 200-220 ° C, for 15-20 minutes. In the meantime, mix the eggs with milk and salt and pour over the cabbage and leave in the oven for another 15-20 minutes.
gourmet casserole
Ingredients:
700 g potatoes, 250 g small onions, 600 g carrots, 50 g butter, 4 eggs, 100 g cheese, 4 tbsp. sour cream, 2 tbsp. chopped greens, 8 tbsp. broth.
Cooking:
Grease a baking dish with oil. Cut potatoes, carrots and onions into slices. Lay the vegetables in layers in a baking dish, pour in the broth, put the grated frozen butter on top. Cover with foil and bake for 40 minutes at 180°C. In the meantime, stir the eggs with sour cream, add greens, pour the resulting mass onto a casserole, sprinkle with grated cheese and put in the oven for another 15 minutes.
Asparagus gratin
Ingredients:
350 g white asparagus, 350 g green asparagus, 3 onions, 2 tbsp. butter, 4 large tomatoes, 150 g sour cream, 4 eggs, 500 g cheese, salt, ground black pepper.
Cooking:
Cut the onion into cubes and saute in butter. Lightly boil the asparagus in boiling salted water and drain in a colander. Cut the tomatoes into pieces. Grease a baking dish with oil, lay out the asparagus and tomatoes. Mix eggs with sour cream, add fried onions, salt and pepper. Pour the resulting mass over the vegetables, lay the sliced \u200b\u200bcheese on top. Bake for about 35 minutes at 200°C. A tender casserole of cauliflower and broccoli can be prepared in a similar way.
Cabbage pie
Ingredients:
1 kg cabbage (whole head) 500 g potatoes, 500 g minced pork, 1 onion, 1 egg, 50 g brisket, 1 bun, 1 tsp. cumin, salt, herbs.
Cooking:
Boil potatoes in their skins in salted water with cumin, cool, peel, cut into circles. Soak the bun in cold water and squeeze. Dip the head of cabbage for a few minutes in boiling salted water, removing the top leaves as they soften. Disassemble half of the head of cabbage into leaves. Cut the rough veins off the leaves (or beat lightly with a wooden mallet). Cut out the stalk and finely chop the remaining head. Chop onion and parsley. Add chopped cabbage, squeezed bun, egg, onion, parsley, salt, pepper to the minced meat, mix thoroughly until a homogeneous mass is obtained. Grease a baking dish with butter and layer potatoes, minced meat and cabbage leaves. The top layer should be cabbage. Place in the oven and bake for 1 hour at 220°C. When serving, sprinkle with small pieces of fried brisket.
Casserole "Gardener"
Ingredients:
500 g minced meat, 350 g green beans (can be frozen), 750 g potatoes, 500 g tomatoes, 250 g grated hard cheese, 1 onion, 1 garlic clove, 80 g butter, 30 g flour, 500 ml milk, ½ hour .l lemon zest, salt, pepper, thyme.
Cooking:
Chop the onion and sauté in 2 tbsp. butter. Add minced meat and fry for 5 minutes. Place on a plate and add the zest, salt, pepper and thyme. Boil green beans for 5 minutes in boiling water. Cut potatoes into thin slices. Melt the butter, add the flour, mix well and pour in the milk. Bring the sauce to a boil, stirring constantly, salt and pepper. Put a layer of potatoes on the bottom of the mold, minced meat on it, then tomatoes and beans. Drizzle with some of the sauce and arrange the remaining potatoes in a tile pattern. Drizzle the sauce evenly over the casserole and place in the hot oven for 1 hour.
Casserole with red fish
Ingredients:
500 g of any red fish, 1-2 onions, 3-4 pickled cucumbers, 200 g of cheese, 100 g of tomato sauce, 100 g of sour cream, salt, ground black pepper.
Cooking:
Separate the fish fillet from the bones, cut it into pieces. Cut the onion into half rings, cucumbers into thin slices. Place a layer of onion on a greased baking sheet, place fish pieces on it, onion again on top, put cucumber slices in scales. Pour the sour cream and tomato sauce mixture over the top and sprinkle with cheese. Bake in a hot oven for 20-25 minutes.
Canned Corn Casserole
Ingredients:
1 can of canned corn 1 pack/can of cottage cheese (about 200 grams) 2 eggs 100 grams of grated cheese 2 tbsp. spoons of flour. Salt, pepper to taste.
Mix everything, put it in a mold, sprinkle with grated cheese on top, and in the oven, for about 40 minutes.
Noodle casserole with cottage cheese
Ingredients:
250 gr. noodles (took bows) 50 gr. butter (less possible) 2 tablespoons of flour 1.5 cups of milk 3 eggs 250 gr. cottage cheese paste (if not, then mix 200 gr. Russian cottage cheese and 50 gr. sour cream) 100 gr. grated cheese 30 gr. butter nutmeg, salt, white and black pepper
Boil the noodles until done. Dissolve the butter in a frying pan, add flour and milk, boil until thickened with stirring. Add sauce, eggs, cheese, cottage cheese, butter, spices and salt to the noodles. Put in a mold and bake at 180 C for about 40 minutes.
Cottage cheese casserole
This is a very milky casserole.
Ingredients:
Dough: 1.5 cups flour with baking powder 100 gr. butter, cold, cut into cubes 100 ml sour cream
Filling: 500 gr. cottage cheese paste (or 400 Gru of Russian cottage cheese and 100 gr. sour cream) 1/2 cup grated white cheese (in Israel, zfatit, in Western Ukraine, slightly salted cheese from the market, you can take a ball of mozzarella) 1/2 cup grated cheese 200 ml sour cream 250 ml cream or milk 5 eggs 2 tbsp. flour salt, pepper 1 tbsp. mushroom soup powder
Prepare the dough and put in the refrigerator for 20 minutes. Mix all the ingredients for the filling. Put the dough into a mold with a diameter of 26 cm, lightly covering the side walls and bake for 10 minutes at 200 C. Pour the filling into the mold and bake at 180 C until cooked - 30-40 minutes.
Zucchini casserole
Ingredients:
30 gr. margarine 2 finely chopped onions 1 kg. zucchini, grate on a fine beet grater 0.5 cups chopped dill 100 gr. crumbled brynza (preferably feta) 100 gr. grated cheese 4 eggs 2-3 tbsp. croutons salt, pepper
Fry the onion until golden brown, add the zucchini and fry together for 15 minutes, add the dill and fry for another 5 minutes. Remove from heat, cool slightly, add remaining ingredients, salt and pepper to taste. Bake at 180 C for 40-45 minutes.
Casserole "Provencal" with mushrooms
Ingredients:
1 jar of cottage cheese - 250 grams (what to replace if there is no such cottage cheese, I don’t know), 1 jar of semi-fat cottage cheese - 250 grams, 150 grams of grated cheese, 2 tbsp. spoons of mushroom soup powder, 3 beaten eggs, 30 grams of butter, 1 large finely chopped onion, 500 grams of mushrooms, fresh or strained canned, ground black pepper to taste.
Cooking:
We heat the oven to medium temperature. Fry onion with mushrooms in butter. Mix cottage cheese, cheese, eggs, mushroom soup powder until a homogeneous mass, add overcooked onions with mushrooms. Add salt, pepper to taste. Grease a baking sheet, spread the mixture and bake for 45 minutes or until cooked. I have a glass form, dimensions - 18x28x5. During baking, it rises almost to the very top, then drops by 1 cm.
Noodle casserole with mushrooms and onions
Ingredients:
500 g of egg wide noodles, 50 g of butter, 3 large finely chopped onions, 3 beaten eggs, grated nutmeg to taste (I put half a teaspoon), salt and black pepper to taste, 50 g of grated cheese, margarine for greasing the mold. 500 grams of mushrooms, fresh or canned, ground black pepper to taste.
Cooking:
We heat the oven to medium temperature. Boil the noodles in water until cooked and strain. Melt the butter in a frying pan and fry the onion until golden brown. Add strained mushrooms and continue to fry for another 10 minutes, stirring all the time. Put the noodles in a bowl, add mushrooms with onions, eggs, season with nutmeg, salt, pepper and mix thoroughly. Lubricate the mold and spread the resulting mixture. Sprinkle cheese on top and bake for 35 minutes or until done.
Fantastic fish pie from Jamie Oliver
Ingredients for 6 servings:
5 large potatoes, peeled and cut into 1.5 cm cubes, salt and freshly ground black pepper, 2 eggs, 2 large handfuls of fresh spinach, 1 onion, finely chopped, 1 carrot, finely chopped, olive oil, about 280 ml cream, 2 generous handfuls of grated cheddar or parmesan, juice and zest of one lemon, a full teaspoon of mustard, a large bunch of parsley, 450 g mackerel (or other fish) fillet, skinless and boneless, cut into strips, nutmeg
We heat the oven in advance to 230 C. Throw the potatoes into boiling salted water, boil until tender, boil the eggs in a steep, cool and peel.
Meanwhile, place a colander or steamer on top of the pot and steam the spinach for about a minute. We remove the double boiler from the pan, squeeze the spinach a little, drain the water from the potatoes.
In a separate pot or pan, sauté carrots and onions in olive oil for 5 minutes. Add cream and bring to a boil. Remove from heat, add cheese, lemon juice, mustard and parsley.
In a suitable fireproof bowl, mix the fish, spinach and eggs. Pour creamy vegetable sauce on top. Mash the potatoes with olive oil, add salt, pepper, nutmeg (optional).
Spread all this potato mixture on top. Place in the oven for 25-30 minutes until the potatoes are golden brown.
Oliver recommends serving the casserole with herbs and beans in tomato sauce and ketchup.
Potato casserole with meat and tomatoes
Ingredients for cooking:
- 600 grams of potatoes;
- 500 grams of tomatoes;
- 500 grams of pork;
- 2 onions;
- 1 egg;
- ½ cup sour cream;
- spices (thyme, black pepper);
- salt.
Cut the pork fillet into medium-sized slices, fry in vegetable oil, add spices and salt. While the meat is frying, chop the onion, potatoes and tomatoes. We heat up the oven.
Grease a baking sheet with oil and spread in layers:
- potato;
- meat;
- potato;
- tomatoes;
- onion.
Next, sprinkle the casserole with spices and salt.
Three cheese on a coarse grater, mix with an egg, pour the casserole with the resulting dressing. The dish is baked in the oven for 20 minutes.
Potato casserole with minced meat and eggs
Ingredients for cooking:
- 500 grams of potatoes;
- 300 grams of minced meat;
- 100 grams of milk;
- 5 eggs;
- 70 grams of green onions;
- 1 onion;
- ground black pepper;
- salt.
Cooking technology:
Make mashed potatoes from boiled potatoes, milk and 3 raw eggs with butter. Chop the onion. Boil 2 eggs, grate and add all this to the minced meat.
Grease a baking sheet with butter and place ½ of the resulting mashed potatoes on it. Put minced meat as a layer. Cover the meat layer with the rest of the puree. Before putting the casserole in the oven, cover the dish with foil.
Keep the dish in the oven at 220C for about half an hour. 5 minutes before done, remove the foil and return the casserole to the oven, so you get a golden crust.
Potato casserole with ham and cheese
Ingredients for cooking:
- 1 kg of potatoes;
- 300 grams of ham;
- 3 eggs;
- 300 grams of hard cheese;
- 300 grams of sour cream;
- 2 onions;
- ground black pepper;
- ½ tsp salt.
Cooking technology:
Peel potatoes, cut into quarters, boil in salted water for a few minutes.
Cut the ham into small pieces, onion into half rings, fry it all in vegetable oil. It doesn't take long to fry. The onion should be caramel-colored, so put it in the pan before the ham.
Mix grated cheese with beaten eggs, add sour cream.
Lay potatoes, ham and onions on a baking sheet in layers, pour over the filling. Alternate layers several times.
Bake the dish in the oven at 220C for 20-30 minutes.
Potato casserole with mushrooms
Ingredients for cooking:
- 1 kg. potatoes;
- 400 grams of milk;
- 100 grams of cream;
- 700 grams of mushrooms;
- 100 grams of hard cheese;
- 2 tbsp. vegetable oil;
- butter (for greasing the baking sheet);
- ground black pepper;
- salt.
Cooking technology:
We process mushrooms (clean, wash, boil a little). Chop the onion and fry together with mushrooms in vegetable oil (10 minutes is enough), do not forget to add spices and salt.
Peel the potatoes and cut into thin slices.
Beat eggs with cream (you can use any fat content) and milk. Add grated cheese, spices and salt to the dressing.
Grease a baking sheet with butter and form a casserole:
- potato;
- mushrooms;
- potato;
- filling.
The dish is baked for about 40-50 minutes at a temperature of 220 C in the oven.
Potato casserole with cabbage
Ingredients for cooking:
- 300 grams of potatoes;
- 200 grams of fresh cabbage;
- 40 grams of butter;
- breadcrumbs (for sprinkling);
- ground black pepper;
- salt.
Cooking technology:
Finely chop the cabbage, boil a little in salted water. When the vegetable becomes soft, we recline it in a colander and wring it out a little to get rid of excess moisture.
Boil potatoes and prepare mashed potatoes with butter (it is important that there are no lumps in it).
Mix cabbage with mashed potatoes and achieve a homogeneous mass. Add pepper.
Lubricate the baking dish with butter, sprinkle with breadcrumbs, spread the potato and cabbage mass, sprinkle with breadcrumbs and pour over the butter (20 grams) melted in a water bath.
We bake the dish in the oven at a temperature of 180C for 25-30 minutes. Watch for when a golden crust forms, it is an indicator that the casserole is ready.
When serving, the casserole can be sprinkled with chopped herbs and seasoned with sour cream.
Potato casserole with salmon and green peas
Ingredients for cooking:
- 500 grams of mashed potatoes;
- 100 grams of salmon;
- 100 grams of green peas;
- 30 grams of butter;
- 1 egg;
- 3 tablespoons flour;
- spices (ground black pepper, nutmeg);
- salt.
Cooking technology:
Add spices and chicken egg to mashed potatoes. Thoroughly rubbed, put the flour.
Mix 50 grams of grated cheese, small pieces of salmon (pre-cut) and green peas.
Pour the puree into an oiled bowl. We fill the middle with a filling of salmon, cheese and peas. We fall asleep with grated cheese (150 grams).
We bake the dish in the oven at a temperature of 200C for 20 minutes.
Potato casserole with fish
Ingredients for cooking:
- 700 grams of potatoes;
- 200 grams of fish fillet (cod, hake, trout, etc.);
- 2 eggs;
- 1.5 cups of milk;
- 50 grams of butter;
- 3 tablespoons flour;
- 2 tbsp. fresh bread crumbs.
Cooking technology:
Boil potatoes in salted water, put 3 tbsp. milk, 20 grams of butter, beat the puree with a mixer (it is important that there are no lumps left).
Put the fish fillet in a pan, pour the remaining milk, cover and simmer for 5-10 minutes.
Set the fish aside for now, save the milk for future gravy.
Fry the flour in butter, add the milk in which the fish was stewed, cook over low heat until the sauce thickens.
Chop the hard-boiled eggs, put them in the sauce, and send the fish there.
The casserole can be prepared both in a large form and in small (portioned). Spread the puree on the bottom of the baking sheet, pour it with fish and egg sauce, sprinkle with fresh bread crumbs. Bake in the oven for 10-15 minutes.
Chicken and potato casserole with sour cream sauce
Ingredients for cooking:
- 500 grams of potatoes;
- 500 grams of chicken fillet;
- 200 grams of hard cheese;
- 300 grams of sour cream;
- 50 grams of mayonnaise;
- 2 onions;
- 3 cloves of garlic;
- spices (to taste);
- salt.
Cooking technology:
Peel the potatoes and cut into thin slices. Onion cut into half rings.
We turn the raw chicken into thin plates, add chopped garlic, mayonnaise, spices and salt. Put the marinated chicken in the refrigerator for 30 minutes.
We prepare a sauce of sour cream, salt and spices.
Grease the baking sheet with oil.
Laying out in layers:
- onion;
- ½ potatoes;
- sour cream sauce;
- chicken fillet;
- ½ grated cheese;
- leftover potatoes
- sour cream sauce;
- chicken fillet;
- grated cheese.
We bake the dish in the oven at a temperature of 180C for 50-55 minutes.
ON A NOTE:
There are some helpful tips for making casseroles. It is very important to prepare this dish correctly, following the tips listed below:
As a rule, many housewives make a stupid mistake when they get upset and spoil their mood if something doesn’t work out for them or they get very burned. If you decide to cook a cottage cheese casserole, then you will help you eliminate absolutely all the problems that have arisen in the kitchen.
If your casserole is a little burnt, then you just need to cut off the edges that are burnt. The dish can be sprinkled with a small layer of sugar, and then put in a preheated oven for only 3 minutes. The added sugar will look like caramel. In those places where the casserole is burnt, a golden crust is formed, which will look appetizing. Thus, your cottage cheese casserole is completely saved.
If you use cottage cheese and carrots for cooking casseroles, then you can also add nuts and raisins here. These ingredients together give the casserole an alluring aroma and unusual taste. It must be remembered that in order to obtain the best result in the cooking process, it is best to introduce protein and yolk separately. For an extraordinarily delicious dish, you should serve it with condensed milk, whipped cream or homemade sour cream.
Helpful Tips for Cooking Potato Casserole
If the dish needs to be prepared quickly, you can significantly speed up the process of cooking potatoes by adding a little margarine to the water.
In order for the casserole to have a pleasant light shade, milk should be added to mashed potatoes hot, not cold, otherwise the base of the dish will be gray.
It is recommended that the form for preparing the casserole be thoroughly greased with oil and sprinkled with breadcrumbs. This process will allow you to easily remove the finished dish and carefully divide it into portions for serving.
Before putting the casserole in the oven, its surface is smeared with an egg, sprinkled with breadcrumbs and a little vegetable oil is added, so a nice fried crust is obtained.
You can add spices to the potato casserole (nutmeg, cumin, ground black pepper, garlic, ginger, thyme, etc.), they will add piquancy to the dish, make it interesting and rich.
The beauty and taste of this casserole can compete with any cake.
For the base of the casserole you will need
For the top:
- 1 cup pitted cherries
- 5-6 small apples
- 3-4 st. spoons of sour cream
- sugar and cinnamon to taste
Note: Casserole it works great with any berries or fruits, and the cottage cheese should be homogeneous, without grains and not very dry. It is best to use not too wet curd mass.
The ingredients are calculated for a form with a diameter of 22 cm.
Cooking method:
- Pour semolina with warm water (about 40 ° C) so that the water covers the cereal, and leave to swell for 1 hour.
- Separate the yolks from the whites.
- Rub the yolks with half the sugar until white foam, and then with the swollen semolina and the remaining sugar.
- Dilute cottage cheese with 3/4 of milk. If the cottage cheese is completely homogeneous, just mix it well with milk. Otherwise, rub the diluted cottage cheese through a sieve 1-2 times. Received cottage cheese the mass should be the consistency of very thick sour cream. If needed, add more milk.
- Add the prepared cottage cheese to the yolk-semolina mass, season with vanilla, mix well.
- Grate the lemon zest into the bowl with the dough, add the lemon juice, mix.
- Whip the egg whites with a pinch of salt into a stiff foam (a small amount of salt makes the walls of the protein bubbles more elastic and stronger), add to the dough, mixing with gentle movements from top to bottom.
- Add starch to the mass, mix thoroughly, but gently.
- Pour the mass for the casserole into a detachable form greased with oil and sprinkled with semolina.
- Peel the apples, cut into small pieces, put on the dough, sprinkle thickly with cinnamon.
- Pour sour cream mixed with sugar over the surface of the casserole. It will keep the juiciness of the apples and hold them together.
- Arrange the cherries not very densely on top of the sour cream.
- Bake in an oven preheated to 180°C for 40-50 minutes. If the top starts to burn, cover with paper. cooled down casserole settles a little, but it is almost impossible to avoid this.
- Let the casserole cool completely and only then remove from the mold and cut into portions.
This is a recipe for cottage cheese casserole, the taste of which we all remember from the days of kindergarten. There is an opinion that it is impossible to cook such a casserole at home. I do not agree. Follow my recipe and you are guaranteed a great result.
In the catering of Soviet times, there were strict rules for the preparation of certain dishes. So, for example, cottage cheese, so necessary for children's organisms, was forbidden to be served raw. It must have been heat treated. That is how this recipe was born. By the way, this rule still applies today.
My dining room is on the first floor of the building. On the second floor there is a sewing workshop, on the third floor there is an office of a construction company. The building is still pre-revolutionary construction, a former merchant's house. The ventilation leaves much to be desired, but... I put a cottage cheese casserole in the oven. And in half an hour the smell of cottage cheese with vanilla scatters over the floors. And phone calls begin with the same question: “Today will there be a casserole? Leave me a portion, please. ”Even those who did not like cottage cheese casserole as children adore this taste as adults. And if you add on top, on a piece of casserole, a spoonful of thick rustic cream - no one can resist.
For 6 servings you will need:
1 kilogram of cottage cheese
4 tablespoons of granulated sugar
4 tablespoons all-purpose flour
1 teaspoon topless salt
2 eggs
1 small sachet of vanillin (1 gr.)
200 grams of sour cream or rustic cream
20 grams of butter for greasing the mold
##Pour the cottage cheese into a deep bowl. Add sugar, salt, flour, vanilla and raw eggs.
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Mix well until a homogeneous mass is formed.
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Grease a suitable baking dish with high sides well with butter.
Pour the curd mixture, distribute the contents evenly and lightly tamp.
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Place the baking sheet in a preheated oven at 200 degrees and bake for 35-40 minutes, until a uniform golden crust is formed.
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Cool the finished casserole slightly without removing it from the mold. And then cut into portions.
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If you are a rice lover, then you probably know that this is a versatile and healthy product. It allows you to diversify the menu not only with side dishes, pilaf and sushi, but also with various desserts. Rice casserole is an example of this. The recipe may include various fruits and berries, both fresh and canned or dried. However, the option with meat, fish or vegetables also has every chance of becoming one of your favorites, so without delay, let's try to cook this unusual, hearty and tasty dish.
Sweet rice casserole recipe
This variation of rice casserole is made with raisins, but you can substitute any berries or fruits like banana, currants or dried apricots. By the way, dried apricots go well with rice! You just need to pre-soak it and cut into pieces. So, let's begin! We will need:
Half a kilo of cottage cheese;
- 180 grams of round-grain rice;
- two eggs;
- five tablespoons of sour cream and sugar;
- 60 grams of light pitted raisins.
Cooking technology
Pour the raisins with water and set aside to soak. Boil the rice in lightly salted water until almost cooked and rinse it with warm boiled water. Beat cottage cheese and sour cream in a blender until creamy. Separate the egg into white and yolk. We set aside the protein for now, it will come in handy for us, and beat the yolk and another egg with sugar until smooth and combine with the curd mass. Add raisins, add rice and transfer everything to a baking dish. We bake in a preheated oven at a temperature of 180 0 C for about an hour. We spread it on a beautiful dish, let it cool and enjoy! If you are not a fan of sweets, you can experiment. Replace raisins in the recipe with minced meat, vegetables and greens, because rice casserole with cottage cheese does not have to be sweet!
French casserole with cherries
Even if you have never been to France, having tried this dish, you can safely consider yourself a little French. Indeed, from now on, a sweet, cherry-smelling piece of Paris will always be on your table - a wonderful rice casserole, the recipe of which was invented by real Frenchmen! Let's get started. We will need:
Half a cup of round-grain rice;
- half a liter of milk;
- four eggs;
- 75 grams of brown sugar (regular sugar is also suitable);
- about twenty cherries;
- ½ teaspoon of salt;
- vanilla;
- Butter for greasing the mold.
Cooking technology
Boil the rice in water for five minutes and discard it in a colander. In the meantime, bring to a boil a mixture of a glass of water and one and a half glasses of milk. Once it boils, reduce the heat to medium and add the rice. Cook it for about twenty minutes, stirring constantly, until the contents of the pan thicken and become viscous. Take the porridge off the heat and let it cool down a bit. While you can remove the stones from the cherries. When the mixture has cooled, beat in eggs one at a time, stirring thoroughly. Grease a baking dish with oil, pour the rice mixture into it and place the cherries on top. Sprinkle evenly with powdered sugar and bake for about 45 minutes at a temperature of 180 0 C. It remains only to cool our masterpiece. If you like this rice casserole, you can change the recipe to include different fruits and berries, such as figs, for variety. It will turn out unusual and very tasty!
