If there is no oven at home, but you want to cook a delicious cottage cheese casserole, you should not despair. A frying pan and stove can handle this simple task with ease.
Recipe content:
- Culinary secrets of the product in the pan
- Ingredients
- Step by step cooking
- Video recipe
Curd casserole is always a tasty and quick dish. At the same time, many do not even realize that it can be cooked not only in the oven, but also in a pan, on the stove. It turns out that it is no less juicy and tender than in the oven, while it does not take so long to cook. Experienced chefs say that its taste is absolutely no different from the classic oven dish. This recipe helps out in the absence of an oven or on hot summer days, when the oven does not want to be turned on.
Culinary secrets of curd casserole in a pan with raisins
- Choose only a thick-walled baking pan. A cast iron or cauldron is ideal for this purpose. Such dishes will provide a good slow heating of the curd mass, and the high sides will allow the casseroles to rise well.
- To prevent the baking from burning and moving away from the dishes without difficulty, you need to grease the pan with vegetable or butter before filling it with mass, or cover it with baking paper.
- Dessert should be cooked only on low heat, and preferably with a divider. Cooking on the stove should be similar to slow simmering in the oven. If the heat is too high, the dish will burn on the outside, but inside will not have time to bake and will remain raw.
- Caloric content per 100 g - 217 kcal.
- Servings - 4
- Cooking time - 10 minutes - kneading the dough, 30 minutes - infusing the dough to swell the semolina, 1 hour - baking
Ingredients:
- Cottage cheese - 500 g
- Semolina - 3 tablespoons
- Eggs - 2 pcs.
- Raisins - 50 g
- Cognac - 30 ml
- Honey - 2 tablespoons
- Baking soda - 1 tsp without slide
- Salt - a pinch
- Vanillin - 0.5 packs (5 g)
Cooking curd casserole in a pan with raisins
1. Wipe the curd through a sieve so that it is loose and homogeneous. You can also pass it through a meat grinder or kill with a blender.
2. Pour semolina to the curd and add honey. If the honey is too thick, then melt it a little in a water bath, without bringing it to a boil.
3. Break the eggs. Add the yolks to a bowl of cottage cheese, and put the whites in a clean, dry container.
4. Stir the curd mass and leave for half an hour for the semolina to swell.
5. Rinse the raisins, dry them with a paper towel and fill them with cognac. Leave to nourish for half an hour. If you don't have cognac, you can use rum, whiskey or fruit juice. Ordinary boiling water is also fine.
6. After half an hour, transfer the raisins to the curd mass and pour in the cognac.
7. Knead the dough until smooth, so that the raisins are evenly distributed.
8. Using a mixer, beat the protein at high speed until peaks and a white, airy foam is formed, which is added to the curd dough. Add salt and soda.
9. Gently stir the dough with a few strokes so that the protein is evenly distributed over the dough, without settling. This should be done slowly, in one direction and not for long.
10. Grease a frying pan with a thin layer of butter and add the curd mass. Use only a thick-bottomed pan, otherwise the mass will burn. If not, then you can use a heat-resistant glass container with thick glass.
11. Place the skillet on the stove and turn on low heat. Place the lid on and let the casserole cook for 1 hour.
12. Then turn off the heat, but do not open the lid. Leave the casserole to cool completely. Otherwise, if the product is removed hot, it will break.
13. Cut the finished dessert into portions and serve. If you wish, you can pour with sour cream, cream, honey, condensed milk, or simply brew fresh tea.
See also a video recipe on how to cook a curd casserole in a pan.
