Carrot-curd casserole in a slow cooker. Cooking cottage cheese and carrot casserole in a multicooker Curd and carrot casserole in a Redmond multicooker

Ingredients:

cottage cheese with a fat content of 15-20% – 600 g
large carrots – 2 pcs.
seedless raisins – 30 g
egg – 2 pcs.
sour cream - 3 tbsp.
semolina – 3 tbsp.
butter – 50 g
powdered sugar – 100 g
sugar – 2 tbsp.

I have cooked casseroles more than once in my Polaris 0517 AD multicooker and I must tell you that the finished dish always pleases me with its appearance and taste. The main ingredient in my casseroles is . Not every adult will be able to eat cottage cheese in its natural form, not to mention the little picky ones. But everyone loves cottage cheese casserole. It can be prepared with different additives to suit every taste. Today I suggest using carrots as an additive to cottage cheese.

Cottage cheese and carrot casserole in a slow cooker is a delicacy for the whole family, which is not only tasty, but also healthy..

Before adding carrots to the cottage cheese, I always simmer them in a slow cooker until tender. For taste, I add raisins, dried apricots, candied fruits or finely grate orange zest. Therefore, cottage cheese casserole with carrots in a slow cooker does not have the rich taste and smell of raw carrots. The fact that baked goods contain this vegetable is only indicated by the rich orange color. The casserole with carrots and cottage cheese takes a little over an hour to cook in a slow cooker.

Step-by-step preparation

I prepare all the ingredients for the casserole and start cooking it.
I peel the carrots, rinse them with water, cut them into medium pieces and grind them in a blender. If you don't have a blender at hand, you can grate the carrots on a fine grater. On average, you should get 1 cup of shredded carrots for casserole.
I put the carrots in the multicooker bowl, add butter, raisins and sugar. I close the lid and set the “baking” mode. The carrots should be cooked in this mode for 20 minutes.
Using an egg separator, I separate the whites from the yolks. You can separate the whites from the yolks in the traditional way: break the egg in the middle with a knife and carefully open it in half; then we tilt one half of the shell down, and hold the yolk with the other. So the white should drain into the plate, and the yolk should remain intact in the shell.
I pour the whites into a deep bowl and beat with a mixer into a fluffy foam. Without ceasing to beat, add powdered sugar in small portions. The egg mass should increase in size and become thick.
The main ingredient for the casserole is cottage cheese, which should not be too wet. If there is excess moisture, then I put it in gauze, tie it tightly and squeeze it out. I put the cottage cheese in a deep bowl and mash it with a fork. Then I add semolina and egg yolks. Stir until smooth. If you don't have semolina on hand, replace it with wheat flour.
I put stewed carrots with raisins in cottage cheese. First, open the lid of the multicooker and let the carrots cool slightly. Mix all ingredients thoroughly with a spoon.
Now I pour the beaten egg whites into the curd dough for the casserole and carefully, from bottom to top, mix with a spatula.
I cover the bottom of the multicooker bowl with foil or parchment paper. I pour the finished dough into the bowl. I close the lid and set the “multi-cook” function, selecting the cooking time of 1 hour 20 minutes.
When the multicooker notifies you with a sound signal about the end of cooking, I open the lid and take the finished casserole out of the bowl onto a plate, carefully holding it by the sides of the foil or parchment paper. I don’t take it out of the mold while it’s hot, I wait until the cottage cheese and carrot casserole cooked in the slow cooker cools down, and only then separate it from the foil or paper.
I cut the casserole into portions and serve with sour cream.

I hope that such a healthy and tasty delicacy as carrot-curd casserole in a slow cooker will become one of the favorite dishes for you and your family. This dish is suitable for breakfast or afternoon snack, and you can eat the casserole along with coffee, tea,

Cottage cheese casserole with the addition of a variety of ingredients has been decorating the tables of many families, as well as various children's canteens, for decades. This hearty dessert is prepared very quickly, crumbles in your mouth and does not require much effort. As a rule, to create a casserole, you use those ingredients that can always be found in the refrigerator. Cottage cheese and carrot casserole enjoys constant success along with its counterparts made from meat, fish and potatoes.

The emergence of casseroles in cooking

The gastronomic variety of casseroles is incredibly large. Today it can be not only a dessert, but also, as you already understood, a main dish with meat or vegetarian filling. Casseroles are served with sweet or spicy sauces, individually or on a shared tray. It is generally accepted that the roots of the casserole recipe lie in French cooking. It was a European cook who once came up with the idea of collecting everything that was left after dinner in one dish. The mixture was poured with eggs beaten with milk and sent to the oven. By the way, according to one version, cottage cheese casserole appeared at the end of the 19th century in America, thanks to one of the housewives.

In the 18th century, European culture (including culinary traditions) began to appear in Russia. Then the Russian boyars first learned about casserole, and cottage cheese in Rus' was a fairly common product.

Varieties of casseroles

Today, in each regional cuisine you can find separate recipes for casseroles for the main course or dessert. For example, an analogue of a casserole in England is pudding, in France it is gratin, and in Italy it is lasagna. The Finns prepare a similar dish called kaalilattiko. This is a cabbage casserole with minced meat, which is filled with cream and breadcrumbs. Russian chefs have long been making noodle recipes that are unlike other recipes. In Latvia, the casserole is made from tomatoes, mushrooms, cabbage and potatoes combined with parsley.

Cottage cheese casserole is considered to be the lowest-calorie and healthiest. Cottage cheese contains all the components necessary for health. It contains vitamins, fiber, and microelements. Carrots also have a wide variety of biologically active substances. Cottage cheese casserole can also be prepared with the addition of pumpkin, dried fruits, raisins and various fruits. This dish will be useful for both growing organisms and people on a therapeutic diet.

Features of cooking casseroles

When preparing a casserole, it is important to carefully select ingredients. On the one hand, you can take all the products that are left in stock. But it is better to give preference to those ingredients that have already been subjected to heat treatment. This is especially important for creating hearty casseroles. Therefore, it is recommended to pre-boil potatoes and pasta.

When using rice in a casserole, the product should be at least half cooked. If this is a dessert, it is better to boil the rice in milk and sugar. Semolina is best used dry, and the pudding is best served chilled.

If you decide to make cottage cheese and carrot casserole, pay attention to the following tricks:

to reduce the calorie content of the dish, choose low-fat cottage cheese;
A casserole with sour cottage cheese will have a brighter taste;
try to grind the products to a puree consistency;
To ensure that the casserole has a golden crust, brush it with egg or butter;
for a more delicate taste, rub the cottage cheese through a sieve or pass through a meat grinder;
for a richer aroma, add a mixture of vanilla sugar and lemon zest to the dough;
If the recipe calls for flour and eggs, do not put too much of them so that the casserole does not turn out tough and rubbery.

It is most convenient to prepare a cottage cheese casserole in a slow cooker, since the uniform heat distribution and high sides prevent the sauce from leaking out, keep the dish juicy and even make it more tasty due to the stable maintenance of the set temperature.

Recipe for cottage cheese and carrot casserole in a slow cooker

So, to prepare this delicious dessert you will need:

cottage cheese - 0.5 kg;
two carrots;
two eggs;
4 large spoons of semolina;
4 tablespoons each of sour cream and sugar;
a little oil.

Armed with a mixer, fork, grater, knife and deep plate, you can start preparing the casserole. First, wash and peel the carrots and chop them on a fine grater. In a separate container, beat the eggs and granulated sugar until smooth. You don’t need a thick layer of foam on top, so you can immediately add semolina to the mixture and stir the dough thoroughly to avoid lumps.

The next step is cottage cheese. Mash the cottage cheese well with a fork and mix with sour cream. Liquid cottage cheese must be squeezed out in gauze. To make the dish more airy, you can grind the cottage cheese in a blender. Mix the resulting mixture with the sweet egg-semolina mass, add grated carrots. Stir.

Grease the multicooker container well with oil, add the curd-carrot mixture and smooth it out. Set the time on the instrument panel to 60-80 minutes on the baking mode. When the cottage cheese and carrot casserole is ready, do not take it out immediately, but leave it for about 10 minutes. The dish should be served chilled, with sour cream for breakfast or sweet sauce, as a pleasant end to a family dinner. Bon appetit!

And advice - when preparing any casserole, do not be afraid to experiment. Using a multicooker will prevent your dish from burning or remaining raw. So you can change the proportions of ingredients or add something new to achieve unexpected flavor notes.

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Time: 60 min.

Servings: 6-8

Difficulty: 4 out of 5

Recipe for tender carrot-curd casserole in a slow cooker

Few people like cottage cheese in its usual form, and young children often completely refuse this healthy product, rich in calcium. And to be honest, not all adults are ready to voluntarily eat it without any processing.

You can offer your baby a regular cottage cheese casserole, or you can add carrots to it, and then you will get a bright and healthy dish in every sense.

Carrot casserole in a slow cooker with cottage cheese will turn out slightly moist and soft in taste, and pleasantly pleases the eye with its bright orange color.

It is impossible to dry it out, as could happen when cooking in the oven.

The specified amount of ingredients will yield 6-8 servings.

Cooking time will take about 1 hour.

One serving of delicious cottage cheese and carrot casserole will contain 300 calories, so you shouldn’t get carried away with the delicacy in the evening, but replacing tired porridge or scrambled eggs in the morning with this dish is just the thing. Little picky eaters will certainly appreciate this concoction.

Step 1

Grate peeled and washed carrots, or you can use a blender for these purposes.

Makes about 1 cup of grated carrots.

Place a piece of butter at the bottom of the multicooker bowl and add grated carrots. Pour in 1 multi-glass of hot boiled water, activate the “Steaming” or “Stewing” mode, set the cooking time to 10-15 minutes.

On a note: want it to be more dietary? Then just simmer the carrots in water, not forgetting to keep an eye on the cooking process - the water should not evaporate completely, otherwise pieces of carrots will stick to the bottom of the multicooker.

Step 2

Again we turn to the help of a blender. Grind the cottage cheese until smooth so that there are no lumps. If you don’t have this kitchen device at hand, it doesn’t matter - you can grind the cottage cheese using a sieve.

On a note: If the cottage cheese is wet, then it is necessary to squeeze out the excess liquid before cooking so that the delicacy does not fall apart during baking. Just wrap it in cheesecloth, tie it in a knot, and squeeze it lightly on the sink.

Step 3

The tender curd mass is ready. Add sugar to it and mix well. You can even use a mixer.

If you add raisins and dried apricots, you must first rinse them under running water and soak them in boiling water (this will soften the fruit faster) for 10 minutes.

Add raisins to the cottage cheese, and finely chop the dried apricots into pieces with a sharp knife before adding them to the mass.

Step 4

Meanwhile, the slow cooker prepared carrots for us. Combine the stewed carrots with the curd mass and add semolina.

Separate the yolks from the whites - simply crack one egg at a time over a separate bowl into your palm. The yolk will remain in your hand, and the white will flow freely into the bowl.

Beat the egg whites with a pinch of salt until stiff peaks form. The mass should double.

Add yolks to the dough.

Lastly, add the whipped whites, and thoroughly mix our future casserole with a spatula.

Step 5

Rinse the multicooker bowl after use and activate the “Baking” mode. We wait for the bowl to heat up and evaporate the excess moisture - we don’t need it. Grease the bottom and walls of the kitchen utensil with butter, and lay out the curd and carrot mixture for baking.

Close the lid of the multicooker, set the cooking time to 40 minutes, after which the carrot casserole in the multicooker will be ready for use.

Please note that during the cooking process, be sure to check the casserole - depending on your multicooker model, it may take a little longer to cook, or vice versa, less.

Let the curd and carrot dish cool completely without removing it from the bowl, otherwise the delicacy risks falling apart - when hot it has a very delicate structure.

Serve the chilled casserole with sour cream.

On a note: instead of butter, you can put baking parchment or foil on the bottom of the multicooker - this way the cottage cheese casserole will not stick to the bottom, and you will reduce the calorie content of the dish.

Carrot casseroles are popular among people who prefer diet foods. And the point here is not only the benefits that carrots can bring to the human body, but also the wonderful taste of the vegetable. If the carrots are chosen correctly, they turn out to be juicy and sweet - the casserole will turn out incredibly tasty. You can complement the dish with anything. If the casserole is prepared as a dessert, nuts, dried fruits, cottage cheese, cinnamon and other delicious ingredients are added to it. No less successful are salty casseroles, which contain vegetables, meat and various spices along with carrots. We will describe a variety of recipes for carrot casseroles in a slow cooker in this article.

Vegetable casserole made from potatoes and carrots is prepared very quickly, especially when a slow cooker comes to the rescue. The dish can be considered as an appetizer or as a side dish for something meaty, for example, cutlets or goulash. Of the ingredients that are used to prepare this carrot casserole in a slow cooker, you need a little:

large carrots – 4 pcs.;
potatoes – 6 pcs.;
chicken eggs – 4 pcs.;
onions – 2 pcs.;
milk – 200 ml;
melted butter – 4 tbsp;
black pepper, salt.

Let's start preparing potato and carrot casserole in a slow cooker:

The potatoes in this dish are boiled, so first wash the tubers, put them in a saucepan, add water, add salt and cook “in their skins” until tender. Then add water, cool the potatoes, peel them and cut the tubers into thin slices.
Prepare the carrots and onions by peeling them and rinsing them in water to remove any dirt. Then chop the onion into half rings and the carrot into thin slices.
Pour 2 tbsp into a deep frying pan. melted butter, put carrots and onions there, put on fire and fry, adding a little salt and ground black pepper.
Pour the remaining butter into the multicooker bowl, grease the walls and bottom of the vessel with it, and place half of the potato slices in a neat, even layer. Season them with salt and pepper, top with fried carrots and onions, and then make a potato layer again.
Beat the eggs with a whisk and combine with milk. Salt the filling, add black pepper or some other spices. Pour the prepared mixture into the carrot casserole in the multicooker, turn on the “Baking” mode, and set the timer for 40 minutes.
Cook the carrot casserole in a slow cooker for the specified time. Then let it cool, transfer it to a dish and divide it into pieces.

Quick carrot casserole in a slow cooker

This carrot casserole in a slow cooker can be classified as a dessert, and one that is prepared in a hurry and is considered very healthy. Another advantage of the dish is that it is made from the simplest ingredients. Let's look at their list in more detail:

large carrots – 2 pcs.;
flour – 100 g;
eggs – 2 pcs.;
slaked soda – 1 tsp;
sugar – 100 g;
butter – 50 g;
cinnamon – 2 tsp.

The process of preparing this carrot casserole in a slow cooker is not complicated and consists of the following steps:

First, peel the carrots, rinse them from dirt under the tap and grate them on a fine grater. To make it easy to grate the vegetable and for the casserole itself to be tasty, the carrots should be juicy and firm.
Beat chicken eggs into a bowl with grated carrots and mix the mixture with a fork or whisk. Sift the flour and also add it to the casserole dough. Add sugar and cinnamon there. Mix everything until smooth.
Quench the soda with vinegar and add to the dish. Stir the mixture one last time – it’s ready for baking.
Wipe the multicooker bowl dry and lubricate it with refined vegetable oil. You can use butter or corn oil. Transfer the dough for the carrot casserole into the multicooker and activate the “Baking” program.
Cook carrot casserole in a slow cooker for 40 minutes. Then open the lid slightly, let the dessert cool, remove the bowl and carefully turn it over onto a large plate.

Sprinkle the finished casserole with sugar, you can top it with jam or condensed milk. We cut the dessert into pieces and serve.

Carrot and vegetable casserole in a slow cooker

Carrots and other vegetables can be used to quickly and easily make a tender, filling casserole. This side dish will complement a meat dish well, but you can consider the casserole as a complete lunch or dinner. To bake carrot casserole in a slow cooker, you need the following products:

carrots – 2 pcs. large size;
sweet pepper – 2 pods;
large tomato – 1 pc.;
cauliflower – 300 g;
onion – 1 head;
fat sour cream – 1 cup;
eggs – 2 pcs.;
processed cheese – 200 g;
milk – 200 ml;
salt, pepper, herbs;
butter – 20 g;
vegetable oil – 3 tbsp.

Let's look at the process of preparing carrot casserole in a slow cooker step by step:

Wash the cauliflower thoroughly under running water and separate it into inflorescences. We cut out the cores from the peppers and remove the tails, clean and wash the carrots and onions.
Chop the sweet pepper into strips, grate the carrots, and chop the onion into half rings.
Pour sunflower oil into a deep frying pan and put it on fire. Add the onion and fry it for about 5 minutes, then add the carrots, cauliflower and bell pepper. Add some salt to the vegetables, cover with a lid and simmer for 10 minutes.
Grease the bottom and walls of the multi-cooker pan with a piece of butter. Place the fried vegetables into a bowl.
Beat the eggs with a fork or whisk in a separate bowl. Combine them with milk and sour cream, salt, pepper, mix.
Pour the resulting filling into a multi-cooker vessel. Grate the processed cheese on a coarse grater and sprinkle over the carrot casserole in the slow cooker.
Wash the tomatoes, cut them into thin slices and place them beautifully on top of the dish. Sprinkle chopped herbs on top and close the lid.
Set the appliance to the “Baking” mode and cook the carrot casserole in the slow cooker for 30 minutes.

It is advisable to serve it on the table while still warm, but even when cold, such an appetizer remains quite tasty.

Carrot casserole with pumpkin in a slow cooker

Simple, fast, bright and tasty - these four words can describe pumpkin and carrot casserole cooked in a slow cooker. This delicate, juicy dessert is very easy to prepare and requires a minimum amount of ingredients; we list them below:

carrots – 200 g;
pumpkin – 200 g;
milk – 0.5 cups;
eggs – 1 pc.;
sugar – 2 tbsp;
salt – 1 pinch;
semolina – 2 tbsp;
vanillin, cinnamon - to taste.

The method for preparing carrot casserole with pumpkin in a slow cooker is as follows:

We clean the carrots and thoroughly wash them from dirt. Remove the tough skin from the pumpkin. Three vegetables on a coarse grater into a deep container.
Pour the milk into a saucepan and put it on the fire. Bring to a boil, add pumpkin and carrots to the milk, cover with a lid and simmer over low heat until the vegetables become soft and the milk boils away.
Remove the pan from the stove and cool. Beat the egg into the mixture, add sugar and semolina, as well as vanillin and cinnamon, add salt to the ingredients and mix.
Wipe the multi-cooker pan dry and grease it with oil. Place a mixture of carrots and pumpkin on the bottom.
Activate the “Baking” program and cook the carrot casserole in the slow cooker for 50 minutes.

Carrot casserole with meat in a slow cooker

The basis for this casserole is juicy large carrots, which give the appetizer a pleasant sweetish taste. The dish is complemented by hearty pork, as well as cheese and potatoes. As a result, carrot casserole in a slow cooker turns out not to be a simple snack, but a complete dish that is suitable for satisfying hunger for a long time. The ingredients for this casserole will need the following:

Carrot casserole with meat in a slow cooker is prepared in the following way:

Peel the potatoes and carrots and rinse thoroughly under the tap. Then chop the vegetables into slices, put them in a saucepan, fill them with water, add a little salt and put them on the stove to cook. Cook the food for 10 minutes, then drain the water.
Wash the greens, shake off excess liquid, and chop finely. Pour the parsley and onions into a container with boiled potatoes and carrots.
We wash the pork, cut it into small cubes and place them in a deep frying pan. Add a little vegetable oil, place the frying pan on the stove and fry the meat for 10 minutes. Add some salt to the pork, add black pepper and mix.
Grease the multicooker bowl with oil. We put the meat on the bottom, level it and cover it with potatoes and carrots on top.
In a separate frying pan, melt the butter, add flour to it and fry it for 1-2 minutes. Then add the heated milk in a slow stream, stirring the sauce constantly.
We grate the cheese on a coarse grater, and when the milk mass boils, pour it into the frying pan and wait until it dissolves in the sauce.
Add some salt to the sauce and pour it over the food in the slow cooker.
Set the “Baking” program on the panel and cook the carrot casserole in the slow cooker for 30 minutes.

Carrot casserole in a slow cooker. Video

Casserole is a frequent dish in our family. We love a wide variety of casseroles, both sweet and savory.

You can use various products to prepare the casserole. Potatoes, eggplants, cabbage, cauliflower, etc. are used for vegetable casserole. Meat and fish casseroles are prepared using the same vegetables.

For pasta casserole, the pasta that is left over from yesterday's lunch or dinner is quite suitable. By the way, there is a special type of pasta specifically designed for baking - lasagna. Lasagna can be meat, fish and vegetable. But an important ingredient in traditional lasagna is hard cheese (Parmesan).

Among the sweet casseroles, cottage cheese casserole is distinguished, which children like so much. To prepare it you need eggs, cottage cheese, sugar, and additional dried fruits if desired.

Any casserole is good because it is like a lifesaver in any situation, because it cooks very quickly. Good for those cases when unexpected guests come to you, and you need to quickly feed them something. In case of a treat, dessert casseroles are suitable - from cottage cheese, apples, pumpkin, etc. This is also an excellent menu for children.

Casseroles with meat and mushrooms are quite satisfying. An excellent option for vegetarians is cabbage casserole, cauliflower casserole, carrot casserole, zucchini casserole, eggplant casserole, etc..

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

cottage cheese – 0.5 kg
carrots – 2 pcs.
sugar – 4 tbsp.
egg – 2 pcs.
semolina – 4 tbsp.
sour cream – 4 tbsp.
butter

How to cook cottage cheese and carrot casserole in a slow cooker:

1.Beat the eggs and sugar thoroughly (you can do it by hand, you can simplify the task by using a blender). Add semolina and mix again.
2. Peel the carrots, rinse and grate. I rubbed it on coarse, but you can also use medium.
3. Mix cottage cheese with grated carrots, add sour cream and egg mixture. Mix.
4. Grease the multicooker bowl with butter. Spread the curd-carrot mixture.
5. Set the “Baking” mode, time 60 minutes +20 minutes. When adding extra time, do not open the lid!
6. When the time is up, let the finished charlotte brew in the slow cooker and cool slightly, then remove it using a steamer container.