Bakery products

Cottage cheese and carrot casserole in a slow cooker


Ingredients for cooking curd and carrot casseroles in a slow cooker

  1. Cottage cheese (any fat content) 500 grams
  2. Carrots 2 pieces (medium)
  3. Chicken egg 2 pieces
  4. Semolina 4 tablespoons
  5. Sugar 4 tablespoons
  6. Sour cream 4 tablespoons
  7. Butter as needed to grease the bowl
  • Main Ingredients Carrot, Curd
  • Portion 5-6

Inventory:

Slow cooker, deep plate - 3 pieces, a whisk or a mixer, a fork, a tablespoon, a grater, a knife for cleaning vegetables, a kitchen knife.

Cooking cottage cheese and carrot casseroles in a slow cooker:

Step 1: prepare the carrots.


First rinse the carrots from dirt and earth. Then peel it off and rinse again. After peeling and washing, cut the vegetables into small pieces and chop them with a fine grater or food processor.

Step 2: mix the eggs with sugar and semolina.


In a free deep bowl, beat with a whisk or, to make things faster, mix the eggs with sugar until smooth. There is no need to get thick foam. After that add semolina to the egg mixture and mix everything very carefully again.

Step 3: prepare the cottage cheese for the casserole.


Mash the cottage cheese with a fork, adding sour cream to it. However, if the cottage cheese is initially too thin, it is best to first squeeze it out by putting gauze in several layers. And if you want the casserole to turn out a little more tender and slightly airy, I advise you to grind the cottage cheese with a blender.

At the end, dilute the mixture of sour cream and cottage cheese with eggs whipped with sugar and semolina, and also add grated carrots. Mix everything very carefully to get a homogeneous curd and carrot mass.

Step 4: prepare a curd and carrot casserole in a slow cooker.


Grease the bowl of the multicooker with butter, not forgetting the high fields. Put the curd and carrot mass inside, smooth its surface and turn on the device, setting the mode "Bakery products"and the timer on 60 - 80 minutes.
Do not rush to get the finished curd and carrot casserole from the multicooker. Let it cool slightly inside 7-10 minutes. Do not open the lid either. Then carefully remove the casserole using a steam basket and serve.

Step 5: serve the cottage cheese and carrot casserole.


Serve cottage cheese and carrot casserole with sour cream as breakfast or a hearty afternoon snack. This healthy and without doubt delicious dish is always a welcome guest on any dining table. It is especially recommended for children to eat this casserole, because everyone knows how carrots are needed for growth, and that cottage cheese strengthens bones. Therefore, I recommend cooking this dish regularly, especially if your family has a little man.
Enjoy your meal!

Recipe Tips:

- Some housewives add dried fruits, for example, raisins, dried apricots or candied fruits to the curd and carrot casserole. Raisins and dried apricots are best soaked in hot water in advance.

- Instead of semolina, you can add wheat flour to the curd and carrot casserole.

- Many housewives pre-passer carrots for 10-15 minutes. For a more delicate taste, you can stew the vegetable even in milk or sour cream.