EntrancePumpkin casserole with kefir. Pumpkin Casserole - Gourmet Orange Mood
Very healthy, bright and tasty pumpkin casserole - on your table! What to cook? We have collected for you various recipes: with cottage cheese, carrots, orange, raisins, apples!
Homemade pumpkin casserole is always tasty and very healthy, because it’s not without reason that Mrs. pumpkin is called the “golden miracle”. I suggest you try this very simple and delicious recipe pumpkin casseroles with cottage cheese and raisins. The casserole is tender, completely non-greasy, one might say - perfect breakfast or dinner.
- 400 gr. pumpkins
- 400 gr. cottage cheese
- 3 eggs
- 3 tbsp Sahara
- a handful of raisins
- a pinch of salt
- ½ tsp vanilla sugar
- cinnamon (optional)
- lemon zest (optional)
First of all, cut the pumpkin, remove the seeds, cut off the peel. For this casserole, we use a small piece of pumpkin, about 400 grams. Cut the pumpkin into cubes.
Boil chopped pumpkin for 10 minutes. The pumpkin for the casserole should be soft but not falling apart.
While the pumpkin is cooking, prepare the rest of the ingredients. We take three eggs, beat with a pinch of salt.
We add sugar. The amount of sugar depends on the acidity of the curd, on how sweet pumpkin as well as your preferences. Of course, sweet tooth will need more sugar. Add vanilla sugar if desired.
Add cottage cheese. If the cottage cheese is hard, then it should be rubbed with a blender (it is possible along with the egg).
When the pumpkin is cooked, carefully drain the water, put the pumpkin in the egg-curd mixture.
Stir, put a handful of raisins. If desired, you can put a little cinnamon and lemon zest.
The resulting mass is laid out in a detachable form, pre-lubricated with butter.
With a spoon, we drown the protruding pieces of pumpkin so that they do not burn during baking.
We put the form in a preheated oven. Bake the pumpkin casserole for 30–40 minutes at a temperature of 170–180 degrees. It should be remembered that ovens are different, so keep an eye on the casserole and adjust the temperature and time in time.
We check the readiness of the casserole as usual. We pierce in the center with a wooden toothpick or a metal pin. If the pin is dry, then our delicious pumpkin casserole has already been baked, so it's time to take it out of the oven.
Recipe 2: Pumpkin Oven Casserole with Apples (with photo)
If you've had a big summer harvest of pumpkin and don't know what to make with it, then there's a great way to use it - in a casserole. Pumpkin casserole is good for breakfast with fragrant coffee or tea, as well as for dinner after a hard working day.
pumpkins 500 grams of apples 150 grams of eggs 2 pieces of butter 150 grams of semolina 0.5 cups of sugar 1 tablespoon vanillin salt to taste a pinch of soda or baking powder.
Remove the butter from the refrigerator at the beginning of cooking so that it melts and becomes soft. Then clean the pumpkin, wash, cut into pieces of any size.
Place the peeled pumpkin in a bowl.
Pour water into the pan so that it covers the pumpkin, cover with a lid, put on fire. When it boils, reduce heat to low and simmer for 15-20 minutes.
Try the pumpkin with a fork. If the pumpkin is soft, then it is cooked. Drain the water.
Add salt to the boiled pumpkin and crush it with a crush.
Leave the crushed pumpkin to cool.
While the pumpkin is cooking, take the apples, wash them, peel them and chop them on a coarse grater.
Beat eggs, sugar and a pinch of salt with a whisk, mixer or blender.
Put the cooled pumpkin, grated apples, melted butter, semolina, vanilla in a large bowl and mix everything thoroughly.
Add the beaten eggs and sugar to the bowl and gently fold into the batter.
Preheat oven to 180 degrees. While the oven is preheating, take parchment paper, grease it with oil and line a baking sheet with it.
Send the resulting dough into a mold and place in a well-heated oven for baking for 30 minutes.
When the casserole starts to brown, it's time to take it out of the oven. Sprinkle on top powdered sugar and you can apply. If desired, each piece can be decorated with strawberries, raspberries or any other fruit of your choice.
Recipe 3, step by step: pumpkin casserole with semolina in the oven
Pumpkin casserole with semolina is not difficult to prepare. It is best to cook the casserole in a split form and lay it on baking paper so that the casserole does not burn.
- pumpkin - 600-800 gr.,
- semolina,
- chicken eggs - 3 pcs.,
- sugar - 100 gr.,
- salt - 1 teaspoon,
- vegetable oil - 2 tbsp. spoons.
To cook pumpkin casserole with semolina, you first need to prepare the pumpkin.
To do this, peel the pumpkin.
Then grate on a coarse grater.
Transfer the grated pumpkin to a bowl and add salt.
Next, add sugar to the bowl and break three eggs.
Mix all products.
Then pour into a bowl semolina and mix everything.
Semolina must be added so much that the resulting mass is not very thick and not rare.
At the end, pour in vegetable oil and mix again.
Then transfer the resulting mass into the prepared form. Place the form in the oven and bake for 35-40 minutes at a temperature of 180 degrees.
Pumpkin casserole with semolina, cooked in the oven, is ready. Bon appetit!
Recipe 4: Oven Rice and Pumpkin Casserole
Golden, fragrant pumpkin rice casserole flavored with fragrant cinnamon will be enjoyed by the whole family. The best breakfast and you can't imagine. Satisfying, nutritious and healthy at the same time light dish will give strength and vigor for the whole day.
This casserole is very tasty both hot and cold, especially with sour cream, berries or honey. It is prepared easily and quickly, perfectly stored in the refrigerator, without losing its taste for several days.
- long-grain rice - 200 g;
- pumpkin - 0.5 kg;
- milk - 1 tbsp.;
- eggs - 2 pcs.;
- butter - 100 g;
- raisins - 50 g;
- cinnamon - 0.5 tsp;
- vanilla sugar - 1 tsp;
- sugar to taste.
Peel the pumpkin, cut into cubes and sprinkle with 2-3 tablespoons of sugar. pumpkin for rice casserole it is better to take nutmeg - this pear-shaped representative of the pumpkin family is the most delicious and sweet. This pumpkin has a very juicy and fragrant flesh of a bright orange color. Butternut squash contains many vitamins and minerals; even children like dishes from it.
Add a few tablespoons of water to the pumpkin with sugar and put on fire. The pumpkin should simmer for approximately 7-10 minutes and be easily crushed with a spoon. No need to turn it into puree, it is more interesting and tastier when there are small pieces of pumpkin in the casserole.
In a large bowl, place rice, pumpkin, beaten eggs and milk, add raisins. If the raisins are too dry, then pre-soak them in boiling water for a few minutes. Season everything with ground cinnamon and vanilla sugar.
Mix all the ingredients well and try, if the mass is not sweet for you, then you can add sugar to your liking. Pour everything into a buttered mold. Put a few pieces of butter on top.
Bake the dish for 30 minutes in an oven preheated to 200 degrees. The casserole should have a thin, crispy golden crust.
Pour a piece of still hot fragrant pumpkin-rice casserole with sour cream and enjoy its delicate amazing taste.
Recipe 5: Pumpkin Casserole with Orange (Step by Step Photos)
If you don't really love healthy pumpkin Then this recipe for pumpkin casserole is just for you. Due to the use of orange, the taste of pumpkin in a delicate casserole is absolutely not felt.
- Pumpkin (pulp) - 350 g
- Orange - 1 pc.
- Butter ( room temperature) - 150 g + oil for greasing parchment
- Eggs - 2 pcs.
- Semolina - 200 g
- Sugar - 100 g
- Salt - a pinch
- Soda - 0.5 tsp
- Vinegar - to extinguish soda
- Powdered sugar - for decoration
For pumpkin casserole, choose a pumpkin with sweet flesh that is bright orange in color.
If you purchased a whole pumpkin, then cut it in half, clean out the seeds, cut off the necessary part for the casserole, and wrap the rest of the pumpkin cling film and place in the refrigerator. But be aware that chopped pumpkin is not stored for a long time, only about a week.
Peel the pumpkin from the peel and seeds, wash and cut into medium-sized pieces.
Put the pumpkin in a saucepan, cover with water and cook until fully cooked, for 15-20 minutes.
Drain all the water in which the pumpkin was boiled, and mash the pulp of the pumpkin to a puree state.
Shift pumpkin puree into a mixing bowl. Wash and dry the orange.
Grate orange peel finely chopped and add to pumpkin puree. (If you are a fan of oranges and love their aroma and taste in a dish, you can squeeze some orange juice into the dough.)
Remove the butter from the refrigerator before starting to cook the casserole so that it warms up to room temperature.
Cut the softened butter into several pieces to make it easier to knead the dough, and add to the pumpkin puree with zest.
Add semolina and salt.
Break the eggs into a bowl for whisking with a mixer, add sugar (you can use powdered sugar to speed up cooking).
Beat eggs with sugar with a mixer at high speed until the mass doubles.
Then add beaten eggs to all other products. Add soda slaked with vinegar.
Gently mix all the ingredients with a spoon.
Cover the baking dish with parchment, greased with butter, pour into it pumpkin dough. (I used a 23 cm diameter mold.)
Preheat the oven in advance to 200 degrees. Place the future pumpkin casserole in the oven for 25-30 minutes. (Attention! Never send the dough into the oven that is not fully heated, otherwise the pastries may not rise.)
Remove the finished pumpkin casserole from the oven and let cool without removing it from the mold. (If you take a hot casserole out of the mold, it may break.) Then put the casserole on a dish.
Garnish the pumpkin casserole with powdered sugar and serve. You can decorate the casserole with orange slices, other fruits, chocolate chips or coconut flakes. Bon appetit!
Recipe 6: how to cook pumpkin casserole in the oven
- 700 g pumpkin;
- about ½ cup semolina;
- 2 large chicken eggs;
- 100 g of sugar;
- 1/3 tsp salt;
- 4 tbsp. l. vegetable oil;
- 3 art. l. raisins.
We will spend 45 minutes on the whole process. This quantity makes 5 servings. That is, everyone can quickly and tasty set the table for a family tea party or even gatherings with close friends! To prepare our dessert with pumpkin and semolina, you first need to deal directly with the pumpkin. Wash it well warm water, peel, remove the seeds and the fibrous part of the pulp. Cut into manageable pieces and grate on a coarse grater.
Now beat in the eggs, sugar and salt. All this mass is thoroughly kneaded. By the way, eggs with sugar can be beaten separately and only then combined with pumpkin - so our casserole will be more airy.
Add about 5 tablespoons of semolina to the pumpkin-egg mixture and mix. We forget about all this beauty for 5-10 minutes, so that the semolina gets a little moisture and swells.
We add vegetable oil. In general, for baking, it is better to take an oil that does not have a pronounced taste, otherwise it is very likely that this will have a bad effect on the result. Although, if you really like the taste and aroma of the oil and go well with desserts, then you can try it. For example, sesame will add interesting notes to a pumpkin casserole with semolina.
And now you need to pour in the remaining semolina and knead everything well. We carefully monitor the amount of semolina - it should be enough so that the mixture is neither too liquid nor too thick. Busting is especially undesirable - the finished casserole in this case will be very dense.
Lubricate the baking dish vegetable oil and sprinkle with raisins. It is better to preliminarily scald the raisins with boiling water and, of course, rinse well with running water.
Pour the dough into the form - now it is ready to be sent to the preheated oven. The optimum temperature for baking is 180 degrees.
Our pumpkin casserole with semolina is in the oven for a little over half an hour, but no less! We get from oven when a delicious golden crust forms on top. The toothpick test will also come in handy.
As you can see, everything is very simple and fast! It remains only to cool well and pumpkin casserole with semolina is completely ready! Any jam or condensed milk and even ordinary sour cream, added in a small amount, will only complement and improve the amazing taste of the dish.
Recipe 7: Pumpkin Curd Casserole with Banana in the Oven
The casserole is airy, tender, fragrant with a pleasant aftertaste, and also very satisfying. You can also eat a small bite.
- raw pumpkin - 300 g;
- cottage cheese - 150 g;
- sugar - a third of a glass;
- egg - 1 pc. (or just protein);
- semolina - 1.5 tbsp. spoons;
- banana - 1 pc.;
- fine salt - 1 pinch;
- sour cream - 1 tbsp. spoon;
- cardamom - 2 pinches;
- sour cream - for serving.
Pumpkin should be cleaned and cut into small pieces.
After grinding them in a blender, put them in a bowl convenient for mixing.
A banana can also be chopped with a blender, or you can just mash it with a fork. If you choose the second option, pieces of fruit will come across in the casserole.
Mix banana and pumpkin puree.
Mash cottage cheese with a crush, or grind in a meat grinder.
Egg (or only protein) to drive into a plate, add sour cream, salt a little and mix well with a whisk.
After adding to the cottage cheese, knead everything until smooth, add sugar, mix thoroughly again.
Combine pumpkin and cottage cheese puree.
Add semolina, leave the dough for a quarter of an hour. During this time, the cereal will swell, and the remaining components will be saturated with the taste and aroma of each other.
Lubricate the baking dish with oil, lay out the dough, gently level it.
Put the casserole in an oven preheated to 180 degrees, bake for half an hour.
Cottage cheese casserole with pumpkin and banana is ready, but do not rush to serve it. Let it cool right in the mold. After you can grease it with sour cream or honey, cut into portions. Bon appetit.
Recipe 8, simple: pumpkin casserole in the oven with chicken
- Pasta 80 g
- Pumpkin 400 g
- Vegetables 1 tbsp
- Chicken fillet 1 pc
- Tomato sauce 1 tbsp
- Hard cheese 35 g
- Salt to taste
- Ground black pepper to taste
Boil pasta in boiling salted water until tender. Drain the water.
Peel the pumpkin and cut into cubes. Cook for 5 minutes in boiling water.
Add assorted frozen vegetables. Bring to a boil and cook for 1 more minute. Drain the water.
Finished chicken fillet cut into pieces, transfer to a large bowl. Add pasta, vegetables, tomato sauce. Salt and pepper to taste, stir.
Pour into a baking dish and sprinkle with grated cheese.
Bake in an oven preheated to 180 degrees. 10-15 minutes until cheese is melted. Bon appetit!
Recipe 9: Diet Pumpkin and Carrot Casserole (photo)
- Pumpkin - 300 g
- Carrot - 200 g
- Orange - 1 pc.
- Bran - 100 g
- Honey - 2-3 tablespoons
- Salt - a pinch
- Baking soda - 1 tsp without a slide
- Eggs - 2 pcs.
Peel the pumpkin and carrots, wash under running water and boil until the vegetables become soft. Cooking time will take about 15-20 minutes. You can cook foods in one pan, since they reach the degree of desired readiness at the same time. To shorten the cooking time, you can cut the vegetables into smaller pieces.
When the pumpkin and carrots reach readiness, drain the water and crush with a pusher or chop with a blender.
Transfer the resulting vegetable mass to a mixing bowl.
Pour bran to the products. They can be any according to your preference: oat, buckwheat, rye, linen, etc.
Mix the food, season with a little salt and put honey. Stir again and taste the mass, add sweetness if necessary.
Wash and dry orange. Grate the zest on a fine grater.
Determine the amount of zest yourself. If you like the taste and aroma of citrus fruits, put more, do not really prefer, limit yourself to 1 tsp.
Add baking soda to food and stir.
Separate the eggs carefully and separate the whites from the yolks. Do this carefully so that not a single drop of yolk gets into the bowl of proteins.
Beat the yolk with a mixer for about 2 minutes until airy and clarification of the liquid. Pour the beaten egg yolk into the batter and fold in.
Wash the whisks from the mixer and dry well. Then, starting with low speed, start whipping the protein and gradually move to high speed. Beat it until airy white mass and the formation of stable peaks. Send the protein to the dough.
Gently fold in the egg whites in several movements in one direction.
Grease a baking dish with butter and sprinkle with semolina, bran or cocoa powder.
Place the dough into the mold and smooth the surface.
Send the casserole to bake in an oven heated to 180 ° C for 35-40 minutes. It is not worth overdoing it in the brazier, because. all the products used are almost ready. They just need to communicate with each other.
Cool the finished dessert a little so that it is easily removed from the container. Then put on a dish and sprinkle with powdered sugar. Serve warm or chilled.
Pumpkin casserole - interesting dish. And even if you are not a fan of pumpkin, still try to cook it at least once.
A minimum of components, a maximum of taste and useful substances.
Required products:
- a glass of sugar;
- two eggs;
- 200 grams of sour cream;
- about 500 grams of pumpkin;
- 150 grams of flour;
- a little soda;
- about 20 grams of oil;
- a spoonful of cinnamon.
Cooking process:
- First you need to prepare the pumpkin: grate it.
- In a separate bowl, you need to kill the sugar with eggs and pour the resulting mass into the grated pumpkin. Add sour cream, soda and cinnamon there.
- It remains only to add flour and mix everything.
- The resulting mass is transferred to a baking dish and put in a hot oven for 60 minutes, setting the temperature to 190 degrees.
With the addition of apples
Apple casserole - a recipe that does not need flour. The result is a delicate texture and an interesting taste.
Required products:
- two eggs;
- a little sugar;
- about 350 grams of pumpkin;
- several apples;
- two spoons of semolina;
- about 30 grams of oil.
Cooking process:
- In this recipe, the pumpkin needs to be pre-cooked. First, she is washed, cleaned. Then it is cut into pieces and put to boil for about 20 minutes.
- After the allotted time, when it becomes soft, you need to remove excess water, and turn the pumpkin into puree.
- Apples need to be peeled, removed everything that is inside and grind.
- Prepare a good, deep container, in which first put the resulting puree, then apples, and then sugar, slightly softened butter and semolina. Let it all sit for 10 minutes.
- At this time, beat the eggs well so that the mass increases significantly. Mix them with the rest of the ingredients.
- It remains only to put everything in a mold and put it in the oven for 40 minutes. Set the temperature to 200 degrees.
Curd - pumpkin casserole
Cottage cheese casserole with pumpkin is a great option for breakfast and is suitable even for those who are on a diet, because pumpkin is low in calories, and low-fat cottage cheese can be used.
Required products:
- about 300 grams of pumpkin;
- about 150 grams of cottage cheese - fat content to your taste;
- one egg;
- Optionally, you can add dried fruits, vanillin, cinnamon.
Cooking process:
- First, wash the pumpkin, remove the skin from it and turn it into small bars. It must be boiled before baking. After the water boils, keep it on medium heat for about 20 minutes. After this time, let it cool a little and grind it on a coarse grater.
- In a container, mix the cottage cheese with the egg. At this stage, you can add dried fruits and other ingredients to your liking, such as honey.
- Grab your baking dish and start laying out your ingredients. First we put the pumpkin, then curd mass. We do this so many times until all the ingredients run out. We cook for about 15 minutes in an already heated oven at 200 degrees.
Pumpkin casserole with semolina
A simple dessert that is somewhat reminiscent of a pie. Especially for those who love pumpkin dishes.
- about 450 grams of pumpkin;
- three eggs;
- a little butter;
- about 150 grams of semolina;
- 100 grams of sugar;
- a teaspoon of cinnamon.
Cooking process:
- We prepare the pumpkin: remove the skin from it and three on a fine grater.
- In one container, mix sugar with pre-softened butter. And in the other we separate the proteins and yolks. After that, the yolks and cinnamon are added to the sugar.
- Mix this mass with pumpkin, add semolina there and mix.
- The remaining proteins are carefully interrupted so that the mass increases in volume, and they are also poured into the pumpkin and the rest of the ingredients.
- What happened is laid out in a mold and cooked for about 40 minutes. Set the temperature to 190 degrees.
How to cook in a slow cooker?
Casserole in a slow cooker can be prepared in different ways using both cottage cheese and semolina and other products. In any case, the result is amazing.
Required Ingredients:
- about 400 grams of cottage cheese;
- several eggs;
- about 300 grams of pumpkin;
- a little more than 100 grams of sugar;
- 200 grams of low-fat sour cream;
- a little soda;
- 100 grams of semolina.
Cooking process:
- We arm ourselves with a mixer and carefully beat first just the eggs, and then with the addition of sugar. In what happened, pour sour cream, and then the pumpkin previously grated on a fine grater.
- It remains to put cottage cheese, soda and semolina into the resulting mixture. Leave the container for about 15 minutes so that the mass swells.
- After the allotted time, put the mixture into a multicooker cup, set the "baking" mode for 50 minutes.
With pumpkin and rice
An unusual recipe that, despite the ingredients used, is quite suitable for family dinner. The most important thing is to eat it warm, as the cooled dish will no longer be so tasty.
Necessary products for cooking:
- half a kilogram of pumpkin;
- 150 grams of rice;
- about 100 grams of raisins;
- a piece of butter;
- a few tablespoons of mayonnaise.
Cooking process:
- We start cooking by preparing rice. The indicated volume of 150 grams is meant in dry form. Rice needs to be boiled. To do this, we wash it, wait until the water boils, pour the cereal into it and cook for about 20 minutes over low heat.
- While the process of cooking cereals is in progress, you need to pour the raisins for 10 minutes, then drain the water from it.
- Pumpkin, like all other vegetables and fruits, must be thoroughly washed, skinned and cut into squares. What happened, spread on a hot frying pan and fry for at least 10 minutes.
- When the pumpkin becomes soft, you can continue to cook further. Pour already boiled rice and softened raisins into it. At this step, you can add all the necessary spices to your liking.
Required ingredients for cooking:
- one bulb;
- about 300 grams of chicken fillet;
- a little cream with a minimum percentage of fat;
- herbs and spices to taste;
- 50 grams of cheese;
- 300 grams of pumpkin.
Cooking process:
- First, let's make pumpkin puree. To do this, we clean it from the skin, cut it into pieces and send it to boiling water for 20 minutes, so that it becomes soft. After that, turn it into puree.
- Put the grated cheese into the resulting mass, butter and add cream. All of this can be tweaked a bit.
- On hot pan with a small amount of oil, first fry the onion rings, then add the chicken pre-cut into small squares to it. It is best to cover the lid, lower the heat and simmer for about 15 minutes.
- After everything is ready, take a baking dish and turn on the oven at 200 degrees. The chicken is laid out first, and then the pumpkin mixture. You can also sprinkle cheese on top if you like. Keep in the oven for about 20 minutes.
Step by step photo recipe for pumpkin casserole with semolina.
pumpkin - 600-800 gr.,
semolina,
chicken eggs - 3 pcs.,
sugar - 100 gr.,
salt - 1 teaspoon,
vegetable oil - 2 tbsp. spoons.
There are many recipes for pumpkin casserole. pumpkin casserole happens with apples, cottage cheese, sweet and salty - for every taste. Today we will tell and show you how to cook pumpkin casserole with semolina.
- very tasty and healthy dish. This dish is sure to please both children and adults.
Pumpkin casserole with semolina is not difficult to prepare. It is best to cook the casserole in a split form and lay it on baking paper so that the casserole does not burn.
If you have never cooked pumpkin casserole with semolina then be sure to use our step by step photo prescription. We are sure you will love this dish.
Cooking pumpkin casserole with semolina.
To prepare pumpkin casserole with semolina First of all, you need to prepare the pumpkin.
To do this, peel the pumpkin.
Then grate on a coarse grater.
Transfer the grated pumpkin to a bowl and add salt.
Next, add sugar to the bowl and break three eggs.
Mix all products.
Then pour semolina into a bowl and mix everything.
Semolina must be added so much that the resulting mass is not very thick and not rare.
At the end, pour in vegetable oil and mix again.
Next, you need to cover the form with baking paper.
Recipes delicious casseroles for every taste
pumpkin casserole with semolina
1 hour
140 kcal
5 /5 (1 )
Autumn in the yard. The harvest season is ending. Delicious summer fruits are already departing and it is time for autumn-winter ones. In winter, as you know, apples usually delight us with their freshness. But let's not forget about the pumpkin.
True, not everyone loves her, but how unfair it is to this wonderful vegetable! Different varieties pumpkins have different palatability. Those that are sweeter are suitable for making desserts or cereals. Less sweet makes great stews or fried. Here, for example, the whole family is very fond of pumpkin, fried in the manner of zucchini.
But now it's not about that. Today I want to tell you two wonderful recipes pumpkin casseroles. And, if you have not had time to fall in love with this unique vegetable, then, I bet you will. Well, if you have been loving pumpkin for a long time, then add a couple more interesting recipes to your piggy bank.
How to choose a delicious pumpkin
Do not chase large fruits. Often large pumpkins are fodder- They do not have a special taste. Although there are many varieties of pumpkin, there may be exceptions to this rule. Anyway, we don't need a big pumpkin. Dessert pumpkins are usually just small - 1-4 kg.
The color of the pulp in dessert varieties is brighter. to bright orange. But the taste still does not depend on the color, and to be sure, you need to try. There are pumpkins that are simply fragrant, but for dessert dishes they need to be sweetened, and there are also pumpkins that are so sweet that you can do without sugar at all.
If you buy a whole pumpkin, then it would be nice if the seller on the counter had the same one started, for testing. Buying already cleaned (usually old grandmothers sell this), although it is beneficial in that you already see what you take, and you can even try it, but from the point of view of sanitation, it is not recommended. You don’t know under what conditions the grandmothers cleaned it and then stored it ... Well, you shouldn’t forget that you need to carefully check the fetus for the absence of dark spots, dents and other suspicious changes on the pumpkin peel.
A very simple recipe for pumpkin casserole with semolina in a slow cooker
Kitchen appliances and utensils
- cutting board;
- kitchen knife;
- grater;
- Bowl;
- whisk or blender;
- multicooker.
Ingredients
Preparation
Cooking
This pumpkin casserole with semolina can also be cooked in the oven. If we cook in the oven, then we heat it up to 180 degrees and send the form with the casserole there for 40 minutes.
Pumpkin casserole with semolina and apples in the oven
The second recipe for pumpkin and semolina casserole looks a little more complicated, but it is also quite simple. And the result will definitely not disappoint you.
- Cooking time: 1 hour.
- Servings: 4.
Kitchen appliances and utensils
- cutting board;
- pot;
- spoon;
- blender;
- baking dish.
Ingredients
- pumpkin - 500 g;
- apples - 2 pcs.;
- milk - 1 glass;
- sugar - 4 tablespoons;
- semolina - 4 tablespoons;
- eggs - 2 pcs.;
- vegetable oil - 2 tablespoons;
- vanilla sugar - 1 sachet (10 g);
- salt - one pinch.
Cooking
First stage
- Washed and peeled pumpkin cut into small pieces and put in a saucepan. Pour a glass of milk and set to boil over medium heat. Don't forget to watch carefully so that the milk does not escape. When the milk begins to boil, reduce the heat to low, and leave to simmer slowly for 15 minutes to soften the pumpkin.
- Break the eggs gently with a knife, separating the whites from the yolks. Set the whites aside. Add sugar to the yolks and beat them with a blender or whisk until smooth.
- After 15 minutes, check the pumpkin: it should already be soft, and the pieces will be easily crushed. Remove the pan from the heat for a short while and grind the pumpkin with a blender.
Hot foods can only be ground with a blender with a metal leg! If you have a blender with a plastic leg, wait until the pumpkin has cooled down a bit.
- We put the pan on the fire again, heat it up, but do not let it boil (it is much easier to introduce the semolina without lumps) and pour the semolina into the pumpkin puree in a slow thin stream, stirring it continuously with the other hand. If lumps still turn out, you can process the puree again with a blender.
- Without turning off the heat, add the yolks whipped with sugar into the puree in a stream and mix well until a homogeneous consistency is obtained. Now remove from heat and leave to cool.
- In the meantime, cut the peeled and core apples into small cubes.
- We prepare a baking dish: grease it with oil and, using a tablespoon, lightly sprinkle with semolina. Put the crushed apples in the form.
Second phase
The casserole prepared according to this recipe is deliciously lush and tender. She just melts in your mouth.
How to diversify pumpkin casseroles
E These two dishes are by no means invariable. There are no strict rules and requirements for them. You can diversify them by adding other ingredients, such as raisins, dried apricots, prunes and other dried fruits. You can add nuts. You can tint the taste with cinnamon. Vary with the amount of sugar to your taste. But keep in mind that if you add too much sugar, it can start to burn in the oven, which will harm the entire dish.
As you can see, the described cooking recipes are very different: in one we took only raw ingredients, in another they were pre-boiled. One has only to understand a few rules: if you do not want to pre-boil, then just chop the pumpkin well. Semolina is also not necessary to cook, the main thing is to let it brew and swell. And then your dishes, even cooked on hastily will still be delicious.
What to serve with pumpkin casserole
Such casseroles are served with sour cream, jam or honey for tea, compote or milk. This dessert dish will perfectly fulfill the role delicious breakfast, and also wonderfully cope with the role of a hearty snack at noon. Not to mention the fact that it will not be difficult for them to feed a capricious, refusing to eat baby: he will certainly like a bright, beautiful and sweet dish, and your baby will be full and satisfied.
Video recipe for pumpkin casserole with semolina
Watch the step by step video of this wonderful dessert and make sure that there is nothing complicated in its preparation. In this video, the chef, apparently, did not have any apples, so he prepares a casserole without apples, which, of course, did not make it any worse. You can try making casserole with and without apples and compare which you like best.
Pumpkin Dessert: Delicate casserole pumpkin with semolina. pumpkin recipe
Today in our kitchen for all pumpkin lovers awesome recipe pumpkin casserole. It is prepared quite easily, moderately quickly, but in fact “you can’t pull it off by the ears” 🙂
For the recipe:
Pumpkin - 1 kg
Semolina ~ 100 gr.
Milk - 0.5 l.
Chicken egg - 7 pcs. (if small, then up to 9)
Butter ~ 120 g
Raisins (pitted) ~ 60-100 gr., but you can also without them.
Sugar - 7 tbsp. l. (taste)
Salt (to taste)
1. We clean the pumpkin, cut it .. fill it with milk and set to boil (min. 15). When ready, chop with a blender, add semolina and cook for another 10-15 minutes. The result of homogeneity of the puree is fixed again with a blender.
2. P.s. Plan b"
If you don’t bother too much, you can mix all the other ingredients, except proteins, into hot porridge, but I prefer to make eggnog (you can quietly enjoy them in the pleasure of the tummy :))
2. Therefore, we act according to plan "A"
Beat the yolks with sugar (mogul eggnog) and add with the rest of the ingredients to the pumpkin puree. Stir until smooth.
3. Beat the egg whites to peaks and mix into the still warm puree.
4. Bake for about 30 minutes at 180C. (willingness is determined by a ruddy crust on top)
Let cool and eat.
Bon Appetit everyone!
https://i.ytimg.com/vi/pe6dJQEd6Bs/sddefault.jpg
https://youtu.be/pe6dJQEd6Bs
2014-12-09T20:16:42.000Z
If you love casseroles since childhood and you liked this pumpkin dessert, then I highly recommend trying to cook the most delicate, which I learned to cook from my grandmother, a great craftswoman for all kinds of baked goodies.
Bake, delight your loved ones and tell us in the comments what kind of casseroles you got. And besides, share your recipes for such a healthy yummy. Bon appetit!
Hello dear readers of my blog site. Now one of my favorite seasons is in full swing - the season of pumpkins. Sweet, fragrant, bright - they are just perfect for all kinds of cupcakes, cakes and casseroles. Pumpkin casserole with semolina is recognized as one of the favorites of baking at such a time for me and my friends - tender, juicy and absolutely uncomplicated. not at all harder cooking ordinary manna -.
The preparation of this dessert is impossible without the following products:
- 700 g pumpkin;
- about 1/2 cup semolina;
- 2 large chicken eggs;
- 100 g of sugar;
- 1/3 tsp salt;
- 4 tbsp. l. vegetable oil;
- 3 art. l. raisins.
How to cook pumpkin casserole
We will spend 45 minutes on the whole process. This quantity makes 5 servings. That is, everyone can quickly and tasty set the table for a family tea party or even gatherings with close friends!
To prepare our dessert with pumpkin and semolina, you first need to deal directly with the pumpkin. Wash it thoroughly in warm water, peel the peel, remove the seeds and the fibrous part of the pulp. Cut into manageable pieces and grate on a coarse grater.
Now beat in the eggs, sugar and salt. All this mass is thoroughly kneaded. By the way, eggs with sugar can be beaten separately and only then combined with pumpkin - so our casserole will be more airy.
Add about 5 tablespoons of semolina to the pumpkin-egg mixture and mix. We forget about all this beauty for 5-10 minutes, so that the semolina gets a little moisture and swells.
We add vegetable oil. In general, for baking, it is better to take an oil that does not have a pronounced taste, otherwise it is very likely that this will have a bad effect on the result. Although, if you really like the taste and aroma of the oil and go well with desserts, then you can try it. For example, sesame will add interesting notes to a pumpkin casserole with semolina.
And now you need to pour in the remaining semolina and knead everything well. We carefully monitor the amount of semolina - it should be enough so that the mixture is neither too liquid nor too thick. Busting is especially undesirable - the finished casserole in this case will be very dense.
Lubricate the baking dish with vegetable oil and sprinkle it with raisins. It is better to preliminarily scald the raisins with boiling water and, of course, rinse well with running water.
Pour the dough into the form - now it is ready to be sent to the preheated oven. The optimum temperature for baking is 180 degrees.
Our pumpkin casserole with semolina is in the oven for a little over half an hour, but no less! We take it out of the oven when a delicious golden crust forms on top. The toothpick test will also come in handy.
As you can see, everything is very simple and fast! It remains only to cool well and the pumpkin casserole with semolina is completely ready! Any jam or condensed milk and even ordinary sour cream, added in a small amount, will only complement and improve the amazing taste of the dish.
