Pumpkin casserole with semolina and apples - useful! How to cook pumpkin casserole with semolina in the oven, bread maker and a slow cooker

Pumpkin casserole with semolina and apples - useful! How to cook pumpkin casserole with semolina in the oven, bread maker and a slow cooker

In the fall, a very useful pumpkin ripens at dachas. From its bright orange pulp you can cook a lot of very tasty dishes. One of them is an airy and very useful pumpkin casserole with semolina. Most often they cook the dish in the oven, but you can bake it in a slow cooker.

The classic recipe for casserole of pumpkin with semolina can be diversified by adding to the dough curd, dried fruits, apples, citrus peel, sour cream.

Pumpkin casserole with semolina - general principles of cooking

To prepare the pumpkin for use, the vegetable should be thoroughly washed, cut into pieces and completely peeled from the skin and seeds.

Prepared pumpkin is cut into small pieces and cook until softened. Then pumpkin slices should be crushed in any way: mash in a blender or just mash tolkushkoy.

In the finished puree is left to put high-quality semolina, drive eggs, add sugar and additional flavoring components (vanilla, citrus peel, candied fruits, fruits). Flour is not used. Manca is needed to give the dish a greater viscosity. In addition, she will come to test a special structure and flavor.

Baked casserole, usually in the oven, heated to 200 degrees. The cooking time depends on the power of the appliance and the thickness of the baked mass, that is, in fact, on the size of the mold.

Pumpkin casserole with semolina according to the classic recipe

The basic recipe for a pumpkin casserole with semolina in the oven is suitable for those housewives who prepare the dish for the first time. It turns out very tasty pastries, which you can eat for breakfast or take as a snack.

Ingredients:

• four hundred grams of peeled pumpkin;

• one hundred grams of semolina;

• two tablespoons of seedless raisins (optional);

• one egg;

• package of vanilla sugar;

• three tablespoons of powdered sugar;

• teaspoon butter.

Cooking Method:

Cut a piece of pumpkin into slices, send in a small saucepan.

Boil pumpkin slices until soft in filtered water. Pour boiling water over the raisins.

Turn on the oven.

Mix the finished pumpkin slices with powdered sugar egg.

Beat all until smooth in a blender or just mix thoroughly.

Drain the steamed raisins with water and dry it.

Pour the semolina, raisins and vanilla sugar into the pumpkin-egg mixture and mix everything again.

Spread a form or baking sheet with a piece of cold butter and sprinkle with two or three semifold dips.

Lay out the dough, level with a silicone spatula and send to the oven.

After cooling, cut the pumpkin casserole with semolina and serve to the table in the form of heat.

Pumpkin casserole with semolina and cottage cheese

Anyone who follows a low-calorie diet and follows a healthy diet should definitely try a casserole made from the main ingredients and with the addition of cottage cheese. Due to the cottage cheese component, the glycemic index of the dish is further reduced. You can't spoil a figure with such a beautiful dessert for tea.

Ingredients:

• six hundred grams of pumpkin pulp;

• three hundred grams of wet, not dry cottage cheese;

• two eggs;

• a glass of milk;

• three tablespoons of semolina;

• pinch of soda;

• three spoons of sugar (to taste);

• a pinch of salt;

• bag of vanilla;

• some vegetable oil for the form;

• teaspoon sesame seeds.

Cooking Method:

Pumpkin pumped into small cubes pour drinking water, cook to full softness over low heat.

Pureer pumpkin pieces in any way.

Grind the curd with a fork or turn it into a homogeneous mass using a blender (if the curd is not too dry).

Boil the milk, fill the semolina and cook porridge, not allowing the milk to boil. After secondary boiling milk immediately turn it off.

In eggs, pour the norm of sugar and vanilla, beat with a mixer or blender until frothy.

Combine pumpkin puree, cottage cheese, whipped egg mixture, pour soda and mix well.

Pour the dough on a sheet or a special form, sprinkle with sesame on top and send in a cold oven.

As soon as the oven warms up to the temperature you need, note the time and bake the casserole.

Pumpkin Casserole with decoys and apples

One of the delicious homemade pastry options is a pumpkin casserole with semolina in the oven, cooked with the addition of apples. It is especially tasty warm.

Ingredients:

• two apples;

• one hundred grams of pumpkin;

• two tablespoons of semolina;

• two chicken eggs;

• a glass of milk;

• two spoons of sugar;

• teaspoon butter.

Cooking Method:

Sugar fall asleep in milk and send to the fire.

Put pumpkin pieces in boiling milk and cook until ready.

Wash apples, peel and peel, grate on the shallow side of the grater.

Stir apples and boiled pumpkin.

Bring the milk to a secondary boil and pour semolina.

Cook, stirring for two or three minutes. Cool it down.

Beat the eggs into a warm mass, mix with a spoon or spatula.

Put in a low form, treated with butter or vegetable oil.

Bake for about half an hour.

When serving, decorate with mint leaves, grated nuts.

Pumpkin casserole with semolina on sour cream

Pumpkin casserole will be very tender if you make the dough on sour cream. Instead of sour cream, you can use another fermented milk product: ryazhenka, kefir, yogurt.

Ingredients:

• six hundred grams of fresh pumpkin;

• half a cup of sour cream;

• a glass of pure semolina;

• half a cup of sugar;

• two eggs;

• teaspoon baking powder.

Cooking Method:

Add the norm of semolina in a bowl, add the norm of sour cream and mix well.

Set aside semolina to the side - swell for an hour.

Boil the pumpkin in a small amount of water, cool and puree.

Combine pumpkin puree, eggs and sugar, beat everything.

In the swollen semolina put baking powder and whipped egg mixture, knead thoroughly.

In a greased form pour thickened dough.

Cook a pumpkin casserole with semolina in the oven, already heated to 190 degrees, for 35-45 minutes.

Pumpkin casserole with semolina and orange zest

Delicious sweet dessert from pumpkin and semolina can be made piquant due to aromatization of natural orange peel. Orange flavor completely masks the taste of pumpkin. Ingredients:

• 350 grams of pumpkin;

• 150 grams of butter;

• 200 grams of semolina;

• one orange;

• half a spoon of soda;

• one hundred grams of sugar;

• A drop of table vinegar to extinguish soda;

• salt.

Cooking Method:

Remove the oil from the refrigerator to soften in room environment.

Cook the pumpkin as described in previous recipes, in clean water.

Pureed boiled pumpkin pieces with a tolkushki, a blender or a fine grater.

Put the puree into a bowl for kneading dough.

Remove the zest from the orange, squeeze out a little orange juice.

Oil cut into pieces and put to the pumpkin.

Pour there semolina and salt, mix.

Using a mixer, beat eggs with sugar (the weight should double).

Soda quench with vinegar and add to the pumpkin. Instead of soda, you can take ready baking powder, which is not necessary to extinguish.

There also send a sweet egg mixture.

All mix thoroughly, achieving homogeneity. Lumps should not be.

Preheat the oven to 180-200 degrees.

Prepare a pan or pan: brush with a piece of butter and sprinkle with a pinch of semolina.

Pour out the dough for the pumpkin casserole with semolina and put in a heated oven.

Bake for about half an hour, making sure that the dough does not burn. From above, the surface of the casserole can be covered with foil, if it is highly browned.

When serving, you can decorate with orange slices and chocolate chips.

Pumpkin casserole with semolina in the slow cooker

Quite simply preparing pumpkin casserole in a slow cooker. If the kitchen has such a helper, you can use it to get a tasty and healthy dessert.

Ingredients:

• four hundred grams of pumpkin;

• four tablespoons of sugar;

• five tablespoons of semolina;

• some salt to taste;

• half a spoonful of cinnamon;

• vanilla sugar or vanillin;

• one egg;

• Tablespoon of natural butter.

Cooking Method:

Cook the pumpkin in salted water until done.

Prepare pumpkin puree, grinding the slices in any way.

Mix warm pumpkin puree with egg yolk, butter, white sugar and vanilla sugar, semolina. Mix products until homogeneous, breaking up lumps, then beat with a mixer.

Separately, beat the egg white so as to produce stable peaks. This will make pastry deliciously airy.

Mix the protein with the main mass, mixing it with broad movements.

Cut a circle from baking paper a little more than the diameter of the bowl of the multicooker (to make the sides) and cover the bottom.

Smear the paper with a piece of butter and pour the dough into the bowl.

Snap the lid on and cook in baking mode for forty minutes.

After turning off the appliance, open the lid and allow the casserole to cool.

Remove the warm pastries from the paper tips and carefully transfer them to a wide dish.

Cut the casserole into portions and serve immediately with tea or coffee.

Pumpkin casserole with semolina - tricks and tips

  • If the baked pumpkin casserole does not want to leave the form, you can help her. To do this, hold the form for three minutes over hot steam or immerse it in cold water for 2 minutes.
  • You should not send pumpkin casserole with semolina in the oven, not preheated to the desired temperature. Baking can not rise.
  • You can cook pumpkin casserole not only in the oven or the slow cooker, but also in the bread maker. The miracle device will knead the dough itself, after which the screw must be removed and the bread maker switched on for hourly mode of cake or baking. If the casserole begins to burn, then the device must be turned off after forty minutes.
  • There is a very tasty casserole with sour cream, condensed milk, honey, nuts and dried fruits.
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