Cottage cheese carrot casserole in a slow cooker for children. Carrot cake in a slow cooker. This type of dessert contains

Consider several variations on how to cook a carrot cake in a slow cooker, which more and more often appears in the kitchens of housewives, for cooking in which you need to know certain nuances.

To prepare a delicious carrot cake, you will need: only a slow cooker, a bowl, a mixer, a blender and simple ingredients.

Carrot cake in a slow cooker is a dish whose basis is in danger of not being unraveled even by the most spoiled gourmet. it turns out fragrant and spicy, moderately sweet, lush, attractive in appearance. A nice addition to other advantages is its benefits and the ability to afford a larger serving of dessert than usual. Carrots and eggs, which are the basis of any of the recipe variations, are rich in vitamins and do not contain excessive calories.

Features of cooking in a slow cooker

Multicookers are different for everyone - both as a heating tool, temperature, and other details. Recipes for carrot cake in a multicooker will be as versatile as possible, however, each housewife will have to adapt to her multicooker. You can experiment with the cooking time - bake a little longer, then the biscuit will turn out drier, or faster, then it will be more juicy. Set the mode "Baking" or even "Casole".

Classic carrot cake in a slow cooker

So, in order to treat yourself and loved ones to American pastries rich in vitamin A and carotenoids, such as the classic carrot cake cooked in a slow cooker, you need to follow the recipe step by step below.

Ingredients:

• a couple of eggs;
• 4 carrots;
• 8g baking powder;
• a glass of sugar (about 180g);
• 1 tbsp sunflower oil;
• a glass of flour premium(about 220g).

Cooking method:

1. Peel, wash the carrots, grate (preferably fine).
2. Beat eggs and sugar with a whisk or mixer until light.
3. Gently fold the carrots into the egg mixture.
4. Mix flour with baking powder, sift into our mass.
5. Lubricate the multicooker bowl with oil, pour the dough.
6. Close the machine, start the "Baking" program for at least 65 minutes.
7. Readiness to check with a toothpick - it should come out dry from the center of the biscuit.

Carrot cake on kefir in a slow cooker

Kefir is famous for its beneficial effect on the intestinal microflora, so it will make carrot cake cooked in a slow cooker even more useful.

Ingredients:

• a glass of kefir;
• 3 eggs;
• a glass of oatmeal;
• 2 bananas;
• 3 carrots;
• 3 tbsp honey;
• soda on the tip of a knife.

Cooking method:

1. grind oat flakes in oat flour(you can immediately take the flour).
2. Make banana puree.
3. Start the bubbling reaction: kefir room temperature mix with soda and leave in a warm place.
4. Peel and wash the carrots, grate on a fine grater.
5. Whisk eggs with honey.
6. Combine all ingredients carefully.
7. Lubricate the bowl with oil.
8. Transfer the dough to the bowl, putting "Baking" for 60 minutes.
9. When ready, flip over and let cool.

Apple and carrot pie in a slow cooker

During the period of abundance of apples, housewives often suffer from an excess of ideas - where to put the fruits of autumn, so that it is not as familiar as banal and not as difficult as homemade marshmallow. An apple-carrot pie in a slow cooker comes to the rescue.

Ingredients:

• 350g carrots;
• a glass of sugar;
• powdered sugar for decoration;
• a glass of flour;
• 5g baking powder;
• 1 tsp salt;
• 2 eggs;
• 50g sunflower oil;
• vanillin on the tip of a knife;
• 700g apples.

Cooking method:

1. Peel apples and carrots, grate.
2. Beat eggs with sugar until peaks, gently fold in the butter.
3. Pour the flour sifted with baking powder into our peaks.
4. Trying not to knock off the cap, gradually stir in the fruit and vegetable mixture.
5. Pour the dough, decorate on top apple slices, sprinkle with powdered sugar for the crust, cinnamon and vanilla.
6. Lubricate the bowl with butter, put in the "Casole" mode for 65 minutes.
7. You can taste the apple-carrot cake in a multicooker cooled down, with a scoop of vanilla ice cream sprinkled with zest.

Diet carrot cake in a slow cooker

Often, for various reasons, foods with gluten, animals, lactose, and sugar are prohibited. Therefore, we present you a recipe for a dietary carrot cake for a slow cooker, also suitable for those who are trying to eat right. Incredible aroma will give such secret ingredients like spices, each cook chooses his favorite. The following ensemble is most suitable for carrot cake: cinnamon, coriander, ginger, nutmeg. The proportions can be varied according to taste.

For a diet biscuit you need:

• a glass of oatmeal;
• a couple of pieces of carrots;
• spices;
• more than half a glass of orange juice;
• a handful of walnuts;
• a handful of coconut flakes;
• half a cup of whole grain flour;
• 2g baking powder;
• 5g apple cider vinegar;
• soda on the tip of a knife;
• a little more than half a glass of cane sugar;
• tsp coconut oil;
• 50 ml rapeseed oil.

For cream (1 option):

• 1 cup cream cheese (vegan or regular)
• 100 g of Jerusalem artichoke syrup or honey, or agave syrup;
• 50 ml lemon juice.

Do not be afraid of the variety of ingredients, in cooking this pie, perhaps even easier than its colleagues with eggs and wheat flour.

Cooking method:

1. Grind oatmeal, nuts, shavings.
2. Mix with flour, sugar, soda and spices.
3. Peel, wash and grate the carrots, stir into the dry mixture.
4. Mix together liquid and dry mass.
5. Lubricate the form with oil, select the "Baking" mode for 50-70 minutes (readiness to check with a toothpick).
6. When the cake is ready, let cool and cut in half.
7. To prepare the cream, it is enough to mix the ingredients, but it is important not to apply it on heated cakes.

You can also make another cream, even more useful and no less tasty.

For cream (option 2):

• a cup of cashews;
• 50 ml coconut oil;
• 60 ml of agave syrup, honey or Jerusalem artichoke syrup;
• 50 ml lime juice;
• 100 ml of vegetable milk (tastes best on coconut).

Cooking method:

1. Soak the cashews for at least a day, drain the water before cooking.
2. Make a homogeneous mass of butter, milk, nuts and sweetener using a blender.

Carrot and cottage cheese pie in a slow cooker

In conclusion, one of the most delicious and low-calorie recipes will be described - a carrot-curd pie in a slow cooker. You can take both fat-free and homemade, but in this recipe the optimal 5% cottage cheese will be used so as not to overdo it with fats and not eat a useless product.

The following ingredients are required for cooking:

• 5 eggs;
• 600g carrots;
• a pack of cottage cheese about 200g;
• 2 cups of flour;
• a glass of sour cream;
• st.l. Sahara;
• 1 tsp starch;
• zest and chocolate drops for decoration (you can also use powdered sugar or nuts, optional);
• 10g baking powder;
• a glass of kefir.

Step by step recipe:

1. For curd cream it is necessary to mix sour cream, cottage cheese, egg, lemon zest and starch with a blender.
2. Mix egg with sugar until white.
3. Sift flour with baking powder, add spices.
4. Finely grate washed and peeled carrots.
5. Lubricate the multicooker bowl with oil.
6. Spread alternately: first a layer of carrot dough, then cottage cheese, so a couple of times, you can put a few "pancakes" on top with a spoon curd dough for a beautiful spotted pattern.
7. Set the multicooker mode "Baking" for 65 minutes.
8. Take out of the mold only after complete cooling.
9. Drizzle with white chocolate or garnish with black chocolate chips, sprinkle with zest and powdered sugar or pour over yogurt, or maybe leave it as it is - it's up to the hostess to decide.

Thus, any variations of making a delicious carrot cake in a slow cooker attract not only with their budget and simplicity, but also with their usefulness. The slow cooker helps to preserve useful qualities products and makes pastries airy. a simple carrot cake in a slow cooker always turns out with a pleasant aroma and bright color, which cannot but please the eye, especially when there are gray clouds outside the window. It also blends beautifully in color and mood with autumn foliage, a great option for baking at this time of year. Serve the cake deliciously with tea or cocoa with marshmallows, spiced coffee is also suitable.

Cottage cheese and carrot casserole cooked in a slow cooker - simple, delicious and healthy dish that both kids and adults will love. The casserole turns out unusually tender and fragrant. You can serve it for breakfast or an afternoon snack, always with sour cream. Try it, very tasty!

Ingredients

To prepare cottage cheese and carrot casserole in a slow cooker, you will need:

chicken egg - 2 pcs.;

salt - a pinch;
sugar - 4 tbsp. l.;

vanillin - 1/4 sachet;

semolina - 4 tbsp. l. (in the dough) + 0.5 tbsp. l. (for sprinkling the form);

cottage cheese of any fat content - 500 g;

carrots (large) - 1 pc.;

butter - 5 g (for lubricating the bowl).

Cooking steps

Add salt and sugar to raw eggs.

Beat the eggs well with a whisk, add vanilla and 4 tablespoons of semolina.

Mix the egg-semolina mass, add cottage cheese.

Beat the curd mass with an immersion blender until smooth.

Grate the peeled carrots on a fine grater and add to the curd mass.

Cook cottage cheese and carrot casserole in the "Baking" mode for 60 minutes. Leave the finished casserole in the slow cooker with the lid open until it cools to a warm state.

Bon appetit!

Step 1: prepare the carrots.

First of all, wash the carrots from dirt and earth. Then peel it off the skin 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 eggs with sugar and semolina.

In a free deep bowl, beat with a whisk or, to make things go faster, with a mixer, eggs with sugar until a homogeneous consistency. It is not necessary to achieve thick foam. Then add to the egg mixture semolina and mix again very thoroughly.

Step 3: prepare the curd mass for the casserole.

Mash the cottage cheese with a fork, adding sour cream to it. However, if the cottage cheese is initially too liquid, it is best to squeeze it out first by putting it in several layers of gauze. And if you want the casserole to turn out a little tender and a little 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 beaten with sugar and semolina, and also add grated carrots. Mix everything very thoroughly to get a homogeneous curd-carrot mass.

Step 4: prepare the cottage cheese and carrot casserole in a slow cooker.

Lubricate the multicooker bowl butter, not forgetting the high fields. Put the curd-carrot mass inside, level its surface and turn on the device by setting the mode "Bakery" and the timer on 60 - 80 minutes.
Do not rush to get the finished cottage cheese and carrot casserole out of the slow cooker. Let it cool down inside for a while. 7-10 minutes. Do not open the lid either. Then carefully remove the casserole using the steam basket and serve.

Step 5: serve the cottage cheese and carrot casserole.

Serve with sour cream as a breakfast or hearty afternoon snack. It's useful and no doubt. tasty dish is always a welcome guest on any dining table. Children are especially recommended to eat this casserole, because everyone knows how necessary carrots are for growth, and that cottage cheese strengthens bones. Therefore, I recommend cooking this dish regularly, especially if your family has a little man.
Bon appetit!

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

Instead of semolina, wheat flour can be added to the curd-carrot casserole.

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

Cottage cheese casserole with carrots and apple: 4 delicious recipes

Not all children and adults love cottage cheese. But the product must be present in the menu of every person, as it is a source of calcium. And in combination with fruits and vegetables, the dish is doubly useful. Cottage cheese casserole with carrots and apples will appeal to everyone.

How many calories and what ingredients do you need

A few cooking secrets:

1. It is better to take the curd mass without grains, so that the product is soft and easily rubbed.
2. Carrots should be taken fresh, sometimes boiled, cut into small pieces or rubbed, depending on taste preferences.
3. To regulate the density of the dough, take flour, semolina, starch and oatmeal.
4. If the whites and yolks are beaten separately, the pastry will be more tender and fluffy.
5. Sugar is put to taste, it can be changed to jam or honey.

100 g of baking contains approximately 200 - 250 kcal.

Classic recipe

print recipe

Ingredients

Passive time

60 minutes

Cooking steps:

1. Prepare all ingredients. Peel and wash fruits and vegetables.
2. Grate the cottage cheese with a sieve or blender, grate the carrots on a fine grater, and the apple on a coarse grater.
   
   
3. Simmer over low heat for 20 minutes.
4. All ingredients are combined and thoroughly mixed.
   
5. Grease a silicone or metal mold with a piece of butter and put the curd mass into it.
   
6. We put everything in the oven and bake at a temperature of 200 degrees for half an hour.
   

After completion, you need to cool the pastry so that it is warm, only then take it out.

Recipe without flour

When cooking cottage cheese without flour or semolina, pastries are especially tender. The recipe will balance the kefir, and the vanillin will help give an appetizing flavor. Carrots should be pre-boiled. For the recipe you will need:

• 150 g carrots;
• 150 g grated apples;
• 2 eggs;
• 50 ml of kefir;
• sugar;
• vanilla;
• butter.

Cooking steps:

in the microwave

It's another one quick recipe vitamin casserole in the microwave. Sugar is added to taste, as when serving with jam, you do not need to make it too sweet. For dessert you need:

• 100 g carrots;
• 170 g of cottage cheese;
• 1 egg;
• sugar;
• a tablespoon of water;
• a tablespoon of raisins;
• butter.

Cooking steps:

In a slow cooker

It is very easy to cook carrot and cottage cheese casserole in a slow cooker. For the recipe you need:

• 150 g carrots;
• 200 g of apples;
• 2 eggs;
• 2 tablespoons of granulated sugar;
• 3 tablespoons of semolina;
• 3 tablespoons of sour cream;
• powdered sugar;
• 70 g butter;
• Dried fruits can be added if desired.

Cooking steps:




Carrot casserole with cottage cheese is not only tasty, but also healthy. Even unloved ingredients will become a real treat after proper cooking. We also recommend another tasty way cooking casseroles.

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Cottage cheese and carrot casserole - recipes in the oven, slow cooker, microwave, with apples, semolina




Cottage cheese and carrot casserole is an ideal dish for a children's diet or an adult diet and healthy menu. Its impressive nutritional characteristics are complemented by great taste and mouth-watering bright appearance which is the best motivation for frequent home cooking goodies.

How to cook carrot and cottage cheese casserole?

Cottage cheese casserole with carrots is made from cottage cheese with the addition of grated vegetable pulp, often boiled or poached until tender, eggs. The component that balances the density of the base can be flour, semolina, oatmeal or starch.

1. To make the dish more tender, softer and more palatable, it is preferable to grind the cottage cheese through a sieve or break it to a creamy texture with a blender.
2. The curd and carrot casserole will become airy if the whites are beaten separately from the yolks to a fluffy foam and mixed in at the final stage of preparing the base before baking the dessert.
3. It is allowed to sweeten the composition of the dish, focusing on your taste, or prepare the dish without adding sugar, while serving it with honey or jam.

Carrot and cottage cheese casserole in the oven




Cottage cheese casserole with carrots in the oven can be cooked in a concise composition. To execute the recipe proposed below, you should choose a dryish granular cottage cheese, and dry any nuts in a pan before adding to the base until a slight blush and aroma appear, then chop.

Ingredients:

• carrots - 1 kg;
• cottage cheese - 300 g;
• eggs - 4 pcs.;
• nuts - 0.5 cups;
• salt, sugar - to taste;
• oil - 1 tbsp. the spoon.

Cooking

1. Peeled carrots are ground on a fine grater.
2. Cottage cheese is mixed with yolks, sugar, punched with a blender.
3. Combine cottage cheese and carrot mass.
4. The whites whipped to peaks are mixed in, the base is transferred into a mold and sent to an oven preheated to 180 degrees.
5. After 40 minutes, the curd-carrot casserole will be ready.

Carrot casserole with cottage cheese - a recipe that can be diversified by adding apples to the composition. Fruit pulp will refresh the taste of delicacy, make it juicier and more aromatic. If desired, the base of the casserole is flavored with cinnamon, seasoning it with apple slices or vanilla, mixing the additive into the curd mixture.

Ingredients:

• carrots - 200 g;
• apples - 3 pcs.;
• cottage cheese - 0.5 kg;
• eggs - 2 pcs.;
• sugar - 2 tbsp. spoons;
• sour cream - 2 tbsp. spoons;
• oil - 1 tbsp. the spoon.

Cooking

1. Break the cottage cheese with sour cream and yolks with a blender, adding sugar.
2. Grind the carrots on a fine grater, cut the apple pulp into cubes, mix into the total mass.
3. Add whites whipped to a thick foam.
4. The mixture is transferred into a mold and sent to an oven preheated to 180 degrees.
5. After 40-50 minutes, the carrot-apple casserole with cottage cheese will be ready.

Cottage cheese and carrot casserole like in kindergarten

Cottage cheese and carrot casserole for children is prepared from carrots pre-boiled or stewed in a saucepan until soft. Cottage cheese in the original is used soft, medium fat, but any other will do, from which the finished delicacy will not lose its taste. Milk can be replaced with cream or sour cream.

Ingredients:

• carrots - 1 kg;
• cottage cheese - 0.5 kg;
• eggs - 2 pcs.;
• sugar - 4 tbsp. spoons;
• milk - 120 ml;
• semolina - 1 cup;
• oil - 1 tbsp. the spoon.

Cooking

1. Rub cottage cheese with sugar, adding yolks in the process.
2. Carrots are boiled, pierced with a blender, added to cottage cheese along with milk, soft butter and semolina.
3. Stir in the egg whites whipped to peaks and transfer the mass to a container.
4. After 40 minutes of baking at 180 degrees, the curd-carrot baby casserole will be ready.

Carrot casserole with cottage cheese and semolina

Cottage cheese casserole with carrots and semolina, prepared according to the following recipe, is even softer and more tender, thanks to the preliminary heat treatment cereals. An additional rich and at the same time delicate taste will be added to the composition of sour cream, and vanillin will make the dessert more fragrant.

Ingredients:

• carrots - 0.5 kg;
• cottage cheese - 300 g;
• eggs - 2 pcs.;
• sour cream - 3 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• milk - 1 glass;
• semolina - 3 tbsp. spoons;
• oil - 80 g;
• vanillin - 2 pinches.

Cooking

1. Grind carrots, pour milk, add a spoonful of sugar and butter, let it simmer under the lid for 30 minutes.
2. Punch the mass with a blender, add semolina, leave to languish, stirring for 5 minutes.
3. Mix cottage cheese with sour cream, yolks, vanilla and sugar with a blender, transfer to carrots.
4. Whipped egg whites are mixed in and the dessert is baked in an oiled form for 40 minutes.

Cottage cheese casserole with carrots and raisins

Carrot and cottage cheese casserole, the recipe of which will be presented below, is prepared with the addition of raisins, which must first be washed and steamed in hot water for 10 minutes. The grated vegetable can be mixed into curd base raw, but more tender dish it will turn out if you pre-spasser the chips in butter.

Ingredients:

• carrots - 0.5 kg;
• cottage cheese - 0.5 kg;
• eggs - 4 pcs.;
• raisins - 200 g;
• sugar and flour - 8 tbsp. spoons;
• butter - 50 g.

Cooking

1. Yolks, sugar are added to the cottage cheese, pierced with a blender.
2. Carrots are ground, stewed with butter until soft, adding a little water or milk if necessary.
3. The cooled vegetable mass is transferred to the cottage cheese, raisins, flour are added, and whipped proteins are added at the end of the batch.
4. After 40 minutes of baking at 180 degrees, carrot casserole with cottage cheese will be ready.

Cottage cheese and carrot casserole without flour and semolina

Cooked carrot and cottage cheese casserole in the oven without semolina and flour will amuse you with a particularly delicate structure and amazing taste. Kefir added to the base will balance the taste, and vanilla will fill the dessert with a pleasant fragrance. Carrots can be simply boiled in water or stewed in a saucepan with oil.

Ingredients:

• carrots - 300 g;
• cottage cheese - 0.5 kg;
• eggs - 2 pcs.;
• kefir - 50 ml;
• sugar, vanillin - to taste;
• butter.

Cooking

1. Carrots are boiled or stewed with butter, punched with a blender.
2. Add cottage cheese, yolks, sugar, vanilla, kefir, beat again until smooth.
3. Protein foam is mixed in, the resulting base is transferred to an oiled form and baked at 180 degrees for 40-50 minutes.

Cottage cheese-carrot-rice casserole

Cottage cheese and carrot casserole acquires additional taste and nutritional characteristics if the composition is supplemented with rice boiled to full readiness. If desired, add some raisins or nuts to the base. Ready dessert seasoned with sour cream, poured with honey or jam.

Ingredients:

• carrots - 0.5 kg;
• cottage cheese - 300 g;
• boiled rice - 3 cups;
• eggs - 3 pcs.;
• butter - 50 g;
• sugar - 4 tbsp. spoons;
• salt, vanillin.

Cooking

1. Boil rice until done.
2. Carrots are boiled almost until tender, ground or punched with a blender.
3. Grated or whipped cottage cheese, yolks, rice, sugar, vanillin and salt are added.
4. Butter and whipped proteins are mixed in, the dessert is baked in an oiled form for 40 minutes at 180 degrees.

Cottage cheese and carrot casserole in the oven diet

Dietary carrot and cottage cheese casserole, prepared according to the following recommendations, will be of interest to supporters of a healthy diet, those who follow a diet and follow their figure. In this case, it is used skim cheese, and ground oatmeal as a thickener.

Ingredients:

• carrots - 400 g;
• cottage cheese - 400 g;
• oatmeal - 300 g;
• eggs - 4 pcs.;
• fat-free kefir or yogurt - 200 g;
• sugar - 4 tbsp. spoons;
• vanillin.

Cooking

1. Grind oatmeal in a blender, mix with kefir and grated pre-boiled carrots.
2. Add cottage cheese, yolks, sugar, vanillin.
3. Beat the egg whites to peaks, stir into the curd-carrot base.
4. After 40 minutes of baking at 180 degrees, curd and carrot diet casserole will be ready.

Carrot-pumpkin casserole with cottage cheese

Carrot-pumpkin-curd casserole is another healthy and nutritious version of a dessert made from valuable ingredients. Peeled vegetables can be baked until soft in foil in the oven or cooked in a bag using a microwave. Not superfluous in the composition in this case will be cinnamon, which should be seasoned with the mass before baking.

Ingredients:

• carrots and pumpkin - 250 g each;
• cottage cheese - 0.5 kg;
• semolina and starch - 2 tbsp. spoons;
• eggs - 3 pcs.;
• sugar - 2/3 cup;
• cinnamon - 0.5 tsp.

Cooking

1. Prepare vegetables, chop.
2. Cottage cheese is broken with a blender with the addition of sugar and yolks.
3. Add vegetable puree, semolina, starch, cinnamon and whipped proteins.
4. Transfer the resulting base to an oiled form and bake for 40 minutes at 180 degrees.

Cottage cheese and carrot casserole in the microwave

The following recipe for carrot and cottage cheese casserole will allow you to quickly and easily prepare a delicacy using microwave oven. The amount of sugar is determined to taste, depending on how you plan to serve the dessert. When serving with jam, the portion of sweetness should be minimal.

Ingredients:

• carrots - 100 g;
• cottage cheese - 150 g;
• egg - 1 pc.;
• sugar - 10 g;
• water - 1 tbsp. the spoon;
• raisins - 1 tbsp. the spoon;
• butter.

Cooking

1. Put carrots, cottage cheese in a blender, break an egg, add sugar and water, grind to maximum uniformity and airiness.
2. Raisins are mixed in, spread the mass into a mold.
3. They put the container for 5-7 minutes to cook at a power of 500 watts.

Cottage cheese and carrot casserole in a slow cooker

Elementary preparation of cottage cheese casserole with carrots in a slow cooker. When stewing, washed raisins or other dried fruits can be added to the grated vegetable mass, softening the taste of filling with butter or fatty sour cream. To make the finished delicacy easy to remove from the bowl, cover it with foil oiled inside.

Ingredients:

• carrots - 300 g;
• cottage cheese - 600 g;
• egg - 2 pcs.;
• sugar - 2 tbsp. spoons;
• sour cream and semolina - 3 tbsp. spoons;
• powdered sugar - 100 g;
• butter - 50 g;
• dried fruits (optional) - 100 g.

Cooking

1. Grated carrots, sugar, dried fruits, butter are placed in the bowl and cooked on Bakery for 20 minutes.
2. Cottage cheese is broken in a blender with the addition of sour cream, yolks and powder.
3. Transfer the carrot mass to the curd base, add semolina and protein foam.
4. Rinse and wipe the bowl, line with foil, fill with a curd-carrot base.
5. Dessert is prepared at Baking for 80 minutes.

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Carrot and apple casserole: cooking options

Casserole is very good for health. Especially if fruits and vegetables are added to it. This dessert is perfect for breakfast. In the article, we will consider several options for preparing casseroles, which include carrots, apples, cottage cheese, semolina and other ingredients. Little time is spent, and the dish is very tasty.

This is a budget option for a dish that can be prepared both in summer and in winter. For its preparation, only carrots, eggs, flour and sugar are needed. You can also add some spices if you wish. There is nothing supernatural, but the carrot and apple casserole is excellent.

Whisk 3 eggs in a separate bowl. Salt them to taste and set aside. Now peel the apples and carrots (3 each). Rub the vegetables on a fine grater, and cut the fruits into cubes. Add some sugar to make the juice run faster. Then add the beaten eggs to the carrots and apples. Mix thoroughly until smooth.

Now add vegetable oil to the mass about 3 tbsp. l. It is necessary so that the casserole bakes well and does not burn. Now pour 1 tsp into the mass. baking powder, add sugar about 100 g. Mix again and pour 1 tbsp. flour. The mass must be homogeneous. Cover with cling film and let the dough rest for about 5 minutes.

Meanwhile, turn on the oven to 180 degrees. When it reaches the desired temperature, pour the dough into a baking dish. The dish takes 40 minutes to prepare. It turned out delicious and very healthy casserole from carrots and apples, which will please the whole family with its exquisite taste.

Add semolina

Do you want to get fluffy casserole? Add semolina instead of flour. She gives the dish original taste and pomp. Take carrots and apples 1:1. As a rule, 2-3 pieces. Only apples should be large, and carrots should be medium. Peel them off. Rub the carrots on a grater, and apples can be cut into strips or cubes. Mix vegetables and fruits and pour here 1 tbsp. l. sugar, maybe more. Depending on how sweet desserts you like. Let them stand until the juice is released.

In the meantime, beat 2-3 eggs, salt them to taste. Add to apples and carrots. Stir until smooth. Add 100 g of sugar, baking powder (1 tsp) and 1 stack to the same mass. decoys. For a more pleasant aroma and taste, you can add 1 tsp. vanilla and cinnamon. Pour a little vegetable oil into the mass. For fat content, 2 tbsp is enough. l.

Mix the dough until smooth. Cover the container with a clean towel or cling film. While the dough is resting, turn on the oven to 180 degrees. Pour the dough into the mold. Carrot and apple casserole with semolina should be baked for about 40 minutes. You will get a tasty and healthy dish that is ideal not only for breakfast, but also for dessert.

Casserole with rice, carrots and apples

With these ingredients you get a gentle diet dish. Sometimes you want to move away from the recipe and add a slightly different taste and smell to the dish. Therefore, we suggest that you add a little (200 g) of rice to fruits and vegetables. However, first you need to rinse it well, and then boil it in milk. The time is no more than 20 minutes. Add to hot rice porridge 50 g butter and set to cool.

Carrots (2-3 pieces) need to be peeled. Then chop it into thin strips. Pour into a container, fill with milk and put on fire. Bring vegetables to a boil. Now you need to reduce the heat and simmer the carrots for softness.

While vegetables are cooking, prepare 2-3 apples. They need to be peeled and cut into small cubes. Now combine the finished rice with vegetables and fruits. Pour 200 ml of milk into the mixture, beat in 2 eggs and add sugar to taste. As a rule, you need about 50 g.

Now turn on the oven. While it heats up to the right temperature, grease the baking dish with butter or margarine. Pour in the mixture and let it bake for 20 minutes.

Rice and carrots are already cooked, and apples are quickly baked. Therefore, 20 minutes is enough to get it delicious casserole from carrots, apples and rice. When the dish has cooled, it can be served at the table.

This dessert is prepared very quickly and easily. First you need 500 g fat cottage cheese mash with a fork, add a little sour cream and stir until smooth. You should get a cheese mass. Add 5 beaten egg yolks and mix again. Pour the squirrels into a separate container, they will still be needed.

Then grate the carrots on a coarse grater, place it in a saucepan and pour water so that it slightly covers the vegetable. Simmer over low heat until done. In still hot carrots, put 125 g of butter and sugar to taste. When the mass has cooled, add it to the curd. Mix thoroughly. There also put peeled and diced apples (2-3 pcs.).

Now you can add flour. It needs quite a bit, about 50 g, just for the sake of a thickener. It's time for proteins. Beat them with a mixer until a thick foam and pour into the curd-carrot mass. Stir.

Turn on the oven and while it heats up remove the baking dish. It can even be an ordinary frying pan, but only without a plastic handle. Cover the form with parchment paper, grease it with a little butter and spread the curd mass. Top with 150 g of sour cream.

Put in the oven for baking for 20-30 minutes. You will get delicious original casserole from cottage cheese with carrots and apples. It is advisable to serve it chilled.

Add cabbage

Such a dish cannot be called a dessert and is more suitable for dinner than for breakfast. It is nutritious, tasty, but also dietary. To prepare it, you need to fry, and then stew 1.5 kg of cabbage. Do not forget that during frying it is reduced by half.

Carrots (2-3 pieces) must be peeled and cut into thin strips. Then simmer it until done. Peel apples and core. Cut into small cubes. Now you can begin to connect the dish.

Mix carrots, cabbage and apples. Add 3 eggs to them, 100 g of semolina and flour each. Mix the mass thoroughly until smooth. Add 100 g sugar, 1 tsp. baking powder and vanillin. Mix all ingredients. Pour the mass into a baking dish, previously greased with butter.

Set to bake for 30 minutes. You should have a magnificent, very tasty carrot casserole in the oven. Your household will appreciate your work and a new dish.

Casserole in a slow cooker

Sometimes there is no time to follow the cooking process, check the oven, etc. A slow cooker will help with this. Thanks to it, you can turn on a certain mode, and at the same time do other important things yourself. However, let's go in order.

A casserole of carrots and apples in a slow cooker is cooked very quickly. The main thing is to prepare necessary ingredients. Peel the carrots and cut into thin strips. Peel the apples. They can be cut into cubes or slices. Whoever likes it.

Add a little water to the carrots and simmer until tender. When it cools down, add to the apples. Stir. Drive in 3 eggs there, pour 1 tsp. baking powder, vanilla and cinnamon. Now you can add 1 stack. flour. Mix everything thoroughly and carefully place in a multicooker greased with butter. Top with sour cream.

When everything is ready, it remains to bake. Close the lid of the multicooker and turn on the “Baking” mode for 25 or 30 minutes. It all depends on the model. When the dish is cooked, wait for it to cool down. Then carefully remove the dish and you can serve it to the table. As you can see, the recipe for carrot and apple casserole is simple and does not take much time.

Often, chefs boil the carrots before preparing the casserole. However, this is optional. You can also put raw carrots. It is baked together with other products and will be no less tasty.

Carrot casserole in the oven turns out to be more saturated and nutritious if, instead of sour cream, sprinkle hard or processed cheese on top. It all depends on your tastes and preferences.

To make the dish in the form of a dessert, apples can first be boiled in caramel. Not only children, but also adults will love this dish.

Conclusion

In the article, we looked at how a carrot and apple casserole is prepared. As you have already seen, the dish is prepared quickly, easily and does not require a lot of products. Carrot casserole is not only very tasty, but also healthy.

Cook, try experimenting, add the most variety of vegetables and fruits. You will surprise and delight your family and friends with a new, original dish.

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Carrot-apple casserole: a step-by-step recipe with a photo

Carrot pastries on our tables are not a frequent guest, for some reason housewives prefer to put carrots in soups and meat dishes. But this vegetable is sweet and can be used as sweet filling in pies or for making dishes such as casseroles, neat or mixed with other fruits. Today we are talking about carrot and apple casseroles. I made one of the recipes below and let me tell you, it exceeded my expectations in terms of taste.

Carrot casserole photo recipe

Products:

• 300 g carrots;
• 2 eggs;
• 2-3 apples;
• 2 tbsp decoys;
• 2 tbsp. spoons of sugar;
• a pinch of cinnamon;
• vanillin;
• salt on the tip of a knife.

Preparation description:

Diet recipe for carrot casserole

This recipe does not contain semolina and sugar, there are only vegetables, honey, an egg and a little flour. Therefore, it can be considered a dietary recipe.

Products:

• 200 g carrots;
• 100 g pumpkin;
• 1 sweet apple;
• one egg;
• 50 g whole grain flour;
• 20 g honey;
• A teaspoon of cinnamon.

Preparation description:

1. Carrots and pumpkins need to be boiled or baked to make the vegetables soft. By the way, if you use a double boiler, then useful material will be better preserved.
2. Puree vegetables with a blender until pureed.
3. Adding a raw egg(only not in hot mashed potatoes), put honey, cinnamon and add flour. We mix.
4. We will bake silicone mold. Lubricate it with oil and spread half of the mixture.
5. We cut the apples into thin slices and make a layer (it is convenient to use a special knife to remove the core from apples. After that, you can easily cut into thin circles).
6. We spread the rest of the carrot-pumpkin mass.
7. Can be put in the oven. You need to bake at 200 degrees for 30 minutes. This is enough, since our vegetables were already cooked.
8. You should not take it out right away, the casserole will fall apart, and if it stands for ten minutes, it will be denser and easily separate from the walls of the mold. In addition, when warm, carrot casserole tastes better.

Casserole with carrots, apples and nuts

Products:

• 200 g carrots;
• 2 sweet apples;
• 2 eggs;
• 100 g sour cream;
• 2 tbsp decoys;
• 3 tbsp Sahara;
• o.5 tsp baking powder;
• 100 g walnuts.

Preparation description:

1. Apples and carrots need to be peeled and mashed.
2. Add semolina, baking powder, 2 tbsp. sugar and eggs, mix.
3. Transfer the mass to a greased form and bake for 30 minutes at a temperature of 180 degrees. (You can sprinkle the bottom and sides of the mold with semolina)
4. To ensure that the carrots are baked and the top of the casserole does not burn, cover with foil, then remove it so that the top is browned.
5. Prepare the hazelnut cream sauce. To do this, chop the nuts. Whisk sour cream with powdered sugar. Connect. It turns out a very tasty carrot-apple dessert.

Carrot-apple casserole with orange

Products:

• 1 carrot;
• 1 apple;
• 1 orange;
• 350 g of cottage cheese;
• 50 g butter;
• 100 g of sugar;
• 2 tbsp decoys;
• 2 eggs;
• a little cinnamon;
• breadcrumbs.

Preparation description:

1. Separate the whites from the yolks and beat the whites.
2. Boil the carrots and make a puree.
3. Peel apples and cut into small cubes.
4. Peel the orange and cut into slices.
5. Mix cottage cheese with sugar, cinnamon and semolina.
6. Add carrot puree to it.
7. Beat the yolk and pour it in there.
8. Add apple slices, stir.
9. Beat the protein and combine with the mass.
10. Lubricate the form with butter and sprinkle with breadcrumbs.
11. Pour the dough, smooth the surface.
12. Arrange the orange slices on top and press lightly into the dough.
13. Bake for 40 minutes at 180 degrees. Be sure to put in hot oven and do not open for at least 15 minutes so that the dough does not settle.

Prepared by Vishnevskaya Olga

101zapekanka.ru

Cottage cheese casserole with carrots and apple - recipe | Cottage cheese casserole recipe

AGE: 2 years old

COOKING:

Cottage cheese casserole with carrots and apples turns out to be tasty and healthy. Quite a diet option without flour, and a little sugar.

To prepare a cottage cheese casserole with carrots and an apple, beat the eggs with sugar.

Add cottage cheese, sour cream and mix.

Peel carrots and apples, rub on a fine grater or chop in a chopper from a blender.

Combine all the ingredients for the cottage cheese casserole and mix.

Grease a baking dish or steamer vegetable oil(you can put the foil in a container for a double boiler) and put the curd mass there.

Cook the cottage cheese casserole in a double boiler for 40 minutes or bake in the oven until cooked for 30-35 minutes.

Cottage cheese casserole with carrots and apple It will become even tastier if you pour it with jam. And in from drinks to such cottage cheese casserole can be suggested milk shake with ice cream or berry compote.

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Cottage cheese casserole with carrots and apple

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