Ingredients:
- cottage cheese - 1 pack,
- homemade chicken egg - 1 pc.,
- granulated sugar - 1 tbsp,
- semolina 3 tbsp,
- sour cream - 1 tbsp,
- salt - a pinch
- wheat flour of the highest grade - 2 tbsp.
They have become a favorite dish of many housewives. And their mothers love them because the process of making cheesecakes takes a little time - you can get up a little early in the morning and easily cook delicious and healthy breakfast for the whole family. In addition, cheesecakes are always prepared on the basis of cottage cheese, so the dish is rich in calcium, potassium and other beneficial substances. Do you know how you can cook cheesecakes with semolina, so that even from the same dough they end up completely different: lacy and tender or lush and crispy?
Cottage cheese pancakes with semolina - Recipe with photo:
Knead the dough for cheesecakes from cottage cheese, eggs, sugar, salt and sour cream. Add semolina and stir. Let the dough stand for 5 minutes so that the semolina swells.
Then add the sifted wheat flour.
Knead not very thick dough, but it should not spread.
Now I will tell you the secret of making two types of cheesecakes from the same dough. And the secret is in the roast!
How to cook delicate lace cheesecakes with semolina.
In a pan with hot vegetable oil Spoon out the dough for cheesecakes.
Fry over medium heat so that the cheesecakes do not fall apart when you turn them over.
The crust of cheesecakes, which were not rolled before frying either in flour or in semolina, turns out to be like lacy. The cheesecakes themselves are very tender inside.
How to cook lush crispy cheesecakes with semolina.
you need to take a little more semolina and roll each spoonful of dough for cheesecakes in it.
About what exists and is simple and delicious recipe I knew for a long time, but for some reason I always cooked them strictly with the addition of wheat flour. After all sorts of mannas took root in my house, one day I remembered a forgotten recipe for cheesecakes with semolina. The syrniki turned out to be tasty, tender and lush and were no worse than the usual syrniki with flour. If you like cheesecakes and want to try some new recipe, then try to cook syrniki with semolina. But not only by replacing wheat flour on semolina, you can diversify their taste. You can add to the cheese mass for the preparation of such cheesecakes, as in classic syrniki raisins, dried apricots, poppy seeds, pieces of apples, pears, nectarines, candied fruit.
I cook cottage cheese pancakes with semolina with the addition of wheat flour, although I know that there is also a recipe with semolina without flour. Semolina in such cheesecakes will be felt more. In any case, to get delicious cheesecakes, you need high-quality cottage cheese. It is advisable to give preference to homemade fatty cottage cheese. Cheesecakes from such cottage cheese are more juicy and tender.
If for some reason you do not eat eggs, then you can replace them in the recipe with ground flax seeds or potato starch. One egg equals one teaspoon of flax seeds or starch.
And now let's move on to the recipe and see how to cook cottage cheese pancakes with semolina step by step in a frying pan.
Ingredients:
- Cottage cheese - 300 gr.,
- Eggs - 1 pc.,
- Sour cream - 3 tbsp. spoons,
- Vanillin - 1 sachet,
- Sugar - 4 tbsp. spoons,
- Semolina - 0.5 cups,
- Wheat flour - 2-3 tbsp. spoons,
- Sunflower oil refined
Cottage cheese pancakes with semolina - recipe
Having prepared everything necessary products, you can start cooking cheesecakes. Put cottage cheese in a bowl.
Beat in an egg.
As well as while preparing another home baking it is recommended to add vanillin or vanilla sugar to the dough for cheesecakes.
Pour in the sugar. You can adjust its quantity as you wish. If you like sweet cheesecakes, add a little more or vice versa.
Add sour cream to the bowl with cottage cheese. Thanks to her, the cheesecakes will turn out to be softer, more tender and of a uniform consistency.
Mix all the ingredients until a homogeneous cheese mass is obtained.
Pour in the semolina.
Then add wheat flour. You can sift it immediately into a bowl with the rest of the ingredients.
Thoroughly mix the dough for cheesecakes. Leave the bowl with the dough in a warm place for 15-20 minutes. This time is enough for the semolina to swell from moisture. The dough for cheesecakes will become much thicker and it will be possible to make cheesecakes out of it.
Heat up a pan with sunflower oil. Wet your hands before making cheesecakes cold water. Thanks to this procedure curd dough will not stick to hands. Roll the cheese mass into a ball. Take it with your palms into a cake. Roll the resulting cheesecakes in flour.
In some recipes for curd cheesecakes with semolina, you can see the breading of cheesecakes in semolina. I tried to do that too. Let me just say that I didn't like it. Grains of semolina crunched on the teeth, and appearance syrnikov also not particularly pleased. Therefore, I either immediately fry the finished cheesecakes on sunflower oil Or I bread them in flour.
Cottage cheese pancakes with semolina must be fried over low heat. Otherwise, it may turn out that they are covered with a golden crust, and inside they are not completely fried.
Cottage cheese pancakes with semolina. Photo
Do you want to learn how to cook lush cottage cheese pancakes with a thin golden crust? They will not spread in the pan, but will be very tender and fluffy, as they once did in the garden. My secret is simple - I cook cheesecakes from cottage cheese with semolina, the recipe with a photo will show the whole process step by step in detail. There is a minimum of flour in them, therefore there is no specific taste of wet dough. There is also little oil, cottage cheese pancakes with semolina fry quickly in a pan, the main thing is not to make the fire strong. Then the cheesecakes will be evenly fried, and you will get the same ruddy and appetizing as in the photo. Well, let's go cook?
Ingredients
For cottage cheese pancakes with semolina, you will need the following products:
- a pack of cottage cheese 9 or 18% - 180 g;
- egg - 1 pc;
- sugar - 1.5-2 tbsp. l;
- semolina - 2 tbsp. l;
- fine salt - a pinch;
- raisins - 2-3 tbsp. l (optional);
- flour - 2-3 tbsp. l. only for cutting;
- odorless sunflower oil - 3 tbsp. l.
How to cook cheesecakes from cottage cheese with semolina. Recipe
A little about the main ingredient - cottage cheese. The fatter it is, the tastier cheesecakes. If possible, make homemade cottage cheese or buy 18%. For the dietary option, we use 9%, and we cook very low-calorie ones from 5% or fat-free. Regardless of the fat content, the cottage cheese should not be wet, choose layered or crumbly. Excess serum is easy to remove, but it takes time. We place the cottage cheese in a gauze bag and tie it over the sink or put it in a colander. In 30-40 minutes, the serum will drain. Mix the prepared cottage cheese with the egg.
Culinary advice.
So that large lumps of cottage cheese do not occur in cheesecakes, it must be rubbed with a pusher until smooth, and rubbed very dry through a sieve. Don't use a blender! The curd mass will turn out to be liquid, you will have to add flour, which will worsen the taste ready meal.
We pour sugar. No more than what the recipe says. A common mistake novice cooks make is the desire to make cheesecakes sweet. Excess sugar will cause the curd mass to spread, and the cheesecakes in the pan will spread into cakes. You can sweeten when serving, pouring honey or sweet sour cream sauce.
Add semolina. Mix with cottage cheese and set aside for a while, let the semolina absorb the whey and swell. 5-6 minutes is enough.
Culinary advice.
Ready curd mass for syrniki should not be left for a long time. Sugar melts, the consistency becomes liquid.
Raisins are steamed or doused with boiling water and sprinkled on a towel. Squeeze, add to curd. Pay attention to the consistency of the curd mass - it has become denser, gathered into a lump, easily separated from the walls.
Mix with raisins, evenly distributing it. The curd mass will turn out to be viscous, dense, it will fall in a lump from a spoon. If it turns out to be watery, add a little flour, literally a spoon, to bring it to the desired consistency.
Important! The taste of cheesecakes largely depends on how correct you made the “dough”. From steep with a lot of flour or semolina will be dense, sticky or wet inside. From the liquid spread during frying.
Shaping and frying cottage cheese pancakes
Sprinkle a board or table with flour. We spread the cottage cheese, divide into two or three parts. We roll one in flour and form a flattened sausage. The photo clearly shows that the rest of the cottage cheese lies in a lump and does not spread. This means that cottage cheese pancakes with semolina will not spread during frying.
Divide the sausage into pieces. Alternately roll in flour, make balls with uniform flour breading. Then cover with the palm of your hand and lightly press down. Rotating the cake on the board, we correct the shape with our palms, we make round lush cottage cheese pancakes. Try to hold cheesecakes in your hands less, work with dough on flour. We made one - moved it, we form the next one.
When all the blanks are done, put a frying pan with oil on medium heat. We warm up. With a spatula, spread the blanks at a distance from one another and fry for 3-4 minutes.
As soon as the edges begin to turn golden, pry with a spatula and check how the bottom is fried. Ruddy - turn over, pale - leave to fry. The second side is also fried for three minutes. Do not forget to look after and control the roasting process, syrniki tend to darken quickly.
We turn off the fire. Cover the pan with a lid and let the cheesecakes stand for a few minutes. During this time, they will finally reach readiness, steamed and remain lush.
We lay out cottage cheese pancakes with semolina on plates and serve. With what - a matter of taste. I offer sour cream and fresh or frozen berries, and you can also pour jam, condensed milk, honey. Everyone Bon appetit! I would be grateful if you share your impressions and I hope that you will like the recipe for cottage cheese pancakes with semolina.
Cottage cheese with semolina in the oven is a dish familiar to everyone from childhood. Exactly Kindergarten and school are associated with his wonderful taste. You can fall in love with a properly prepared cottage cheese from the first spoon. But for its preparation, you need to take into account some tricks.
You can find a lot of cottage cheese recipes, the main thing is to choose the perfect one for yourself. Very often in cottage cheese casserole semolina is added. After all, it swells greatly when added to the curd mixture, which gives the finished dish delicate taste and lush structure.
Cooking options for cottage cheese with semolina are simple and more complex.
The easiest recipe
The yolks must be separated from the whites. After that, the yolks are mixed with the rest of the ingredients. Proteins need to be beaten separately, add salt to the whipped foam. When the proteins are whipped into a strong foam, they must be mixed with the already prepared mass. If desired, the mixture can be diversified with dried fruits.
The baking sheet needs to be smeared with oil, the cooked curd mass is poured onto it. Cottage cheese with semolina is being prepared for 45 minutes, the temperature in the oven should be 180 ° C. Top finished pie should brown until golden brown.
Cheesecake with kefir
- 500 grams of cottage cheese;
- 1 glass of kefir;
- 5 eggs;
- 6 tablespoons of sugar;
- 1/2 cup semolina;
- 1 tablespoon of baking powder.
Time: about 1 hour. Calorie content: 210 kcal / 100 g.
Kefir and semolina are mixed, they should stand for about 20 minutes, then the cereal will begin to swell. After that, the curd is added to the infused mixture. The yolks are separated from the proteins, then mixed together with the curd.
Sugar and baking powder are also added there. Proteins are whipped, then mixed with the prepared mass.
The form must be greased with oil, then laid out ready mix. After that, the dish is baked for 40-50 minutes, the temperature is set at around 180 ° C.
The finished cottage cheese with semolina has a golden crust.
Curd with semolina
You can also cook Cheesecake with already cooked semolina. It needs to be made a little undercooked and thick.
- 600 grams of cottage cheese;
- 1 glass of milk;
- semolina;
- 2 eggs;
- 3 tablespoons of sugar;
- 1 sachet of vanillin;
- salt.
Time: about 1 hour. Calorie content: 215 kcal / 100 g.
Semolina porridge is boiled with milk, salt, vanilla and sugar. The cooled porridge and mashed cottage cheese are mixed, beaten eggs are added. The ingredients are mixed until smooth. The form must first be sprinkled with semolina. Cottage cheese with semolina in the oven is baked for 35 minutes at a temperature of 180 ° C, the finished product should have a golden crust.
The most important product that gives taste qualities dish and affecting the structure is cottage cheese. Therefore, his choice must be approached as responsibly as possible:
- Cottage cheese should be of medium fat content. So the cottage cheese will not be too high-calorie, but useful. It is also considered that fatty cottage cheese makes the cake denser;
- Optimal use cottage cheese. Then it will not contain preservatives and oils, but it will contain lactic acid bacteria that are beneficial to the body;
- The consistency of the curd should be medium. Wet cottage cheese will add viscosity to the dish, and dry cottage cheese will not allow it to keep its shape. If the cottage cheese is wet, you need to add flour, and in dry - milk, kefir or sour cream;
- Using a curd product will hopelessly spoil the dessert. The finished dish will have no taste, no form, no use;
- Dried fruits, cinnamon, as well as fresh fruits can be added to the kneaded dough. To ensure that the finished casserole is not viscous, as well as to get rid of excess liquid, fresh fruit should be fried for several minutes in a hot pan.
Cottage cheese with semolina in the oven can be a wonderful breakfast, as well as a dessert for tea. It is very tasty and satisfying, and also rich in calcium. Therefore, such a dish will not only help to cope with hunger for a long time, but will also be useful for the body.
Bon Appetit!
Easy to prepare, but incredibly tender and delicious curds, which can be prepared with any filler, in this case with canned apricots.
Not all adults and children like to eat cottage cheese. If you have such a problem, then this cottage cheese recipe is for you. Products for making cottage cheese are affordable and simple. Apricots can be replaced with peaches or your favorite berry. In season you can use fresh apricots and peaches, which must first be blanched in boiling water for 2-3 minutes, and then peeled.
To cook curds with semolina in the oven, you must first put cottage cheese in a cup, add salt and sugar, mix.
Add egg and sour cream, mix.
Add semolina, mix and leave for 10 minutes.
Put the canned apricots on a sieve to glass the liquid, then cut into small pieces. Put the pieces of apricots in the curd mass, mix.
Divide into molds. Sprinkle molds with water first. Bake in the oven for 40-50 minutes at 170-180 degrees. When cooled, the curds settle a little, but this does not affect the taste.
Tender curds with semolina are ready. Serve warm curds with sour cream, or you can just sprinkle with powdered sugar.
