The amount of marmalade is needed to taste and at will - to decorate the dish when serving.
Cottage cheese souffle recipe:
To prepare the curd, you will need a pan with a capacity of 3 liters.
Boil semolina in water until a thick porridge is obtained. Remove from heat and cool.
Grind the cottage cheese to a homogeneous mushy mass, put in a bowl with semolina. Stir thoroughly until smooth.
Break the egg, separate the protein from the yolk.
Heat the butter to a liquid state.
Add the yolk to the resulting curd mass, pour the butter, pour the vanilla sugar and sugar sand, add the raisins.
Mix the resulting mixture again thoroughly.
For further cooking, round deep molds will be required.
Lubricate the molds with vegetable oil and put the prepared curd mass in them.
Put the mold in the pan, add water and cook for 15-20 minutes.
Remove molds from steam. Cool.
You can serve in forms if they have a decorative look, or shift the product on plates.
Before serving, pour the souffle on the table with syrup and lay the marmalade on top of the syrup for beauty and seasoning.
Curd souffle is ready!

4. squash casserole
Delicate, tasty, low-fat, affordable casserole - a find for the whole family's dinner
Ingredients:
400 g squash
100 g of cheese
2 eggs,
100 g sour cream
0.5 tsp slaked soda,
150 g flour
greenery,
0.5 tsp salt.,
pepper.

Grate zucchini, squeeze out well. Cut the cheese very finely or grate, cut the greens. Mix soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and greens there, mix and pour into a small diameter mold (grease). Bake for 40-50 minutes at a temperature of 180 degrees.

5.Soup of cauliflower puree
Products:
Cauliflower inflorescences - 20-25 inflorescences
Potato - 4 pcs. small ones.
Rice - 3 or 4 tablespoons rice.
Cream - 100 ml. (instead of cream, you can add 2-3 tablespoons sour cream)
Salt to taste
Drain oil - a slice

Cauliflower is a dietary and healthy product. Its name was due to inflorescences resembling flowers. And not because of the multi-colored color, as you might think without seeing and not knowing this product.
It can be introduced into complementary foods for children up to a year, in contrast to white. Because it is softer and does not cause colic in the stomach. It also helps to maintain normal stool.
For the first feeding, puree cauliflower is suitable, after which you can try mashed cabbage with carrots. And from the 1st year on, a gentle creamy soup of mashed cauliflower and potato can be prepared for a child. Photo recipe which is posted below.
Cooking soup with cauliflower puree:
1. The main component in this soup is cauliflower, so we take it a little more than other products. We also prepare potatoes, rice, cream, a piece of butter and salt. If there is no cream at hand, sour cream (about 3 tablespoons) will do. This amount of food is enough for 5-6 servings. If a smaller quantity is needed, reduce the products in proportion to each other.
2. Disassemble cauliflower into inflorescences. Cut the potatoes into small cubes. Put the vegetables in a pot of water and cook until cooked. About 20-25 minutes.
3. In a separate pan, boil rice.
4. From the pot in which the vegetables were cooked, drain the broth into a glass. He is still useful to us. Add boiled rice to boiled vegetables and mashed in a blender.
5. You should get such a homogeneous mass. Add salt to taste.
6. Add a slice of butter and cream. Shuffle.
7. Soup puree will get such a light color. Adjust the density of the soup yourself. If it seems too thick, add the vegetable broth that was drained earlier.
8. For young children, soup is best served as is, without any additions.
9. And for older children it is better to serve mashed cauliflower soup with breadcrumbs. In this embodiment, there is a greater chance that the dish will be eaten. Also, the soup can be sprinkled with herbs or parsley leaves.

7. SOUP WITH EGG
1. ½ onion;
2.2 pcs. potatoes;
3. 1 carrot;
4. 2 - 4 pcs. quail eggs
1. Peel and wash the onion. We use a half, cut it into small cubes. Wash and peel the carrots, also cut into cubes.
2. My oldest daughter loves grated carrots more, so I often rub on a coarse grater.
3. Peel, wash and dice the potatoes.
4. Pour 500-600 ml into the pan. water (depending on what kind of soup your baby likes, more rare, or thick). Bring to a boil. Throw onions and carrots into boiling water. If you make grated carrots, then lay only onions. After 10 minutes, add the potatoes.
5. After 15 minutes, add grated carrots, if you did not add carrot into cubes. You can also add some children's pasta to the soup - 1 tablespoon, if you want a thicker soup.
6. Do not forget that we will not cook with a boiled egg, but a soup with a raw egg. If your child likes a rarer soup, then take 2 eggs, if thick, then 4. Break the eggs into a bowl and stir with a fork.
7. Now it remains to figure out how to add an egg to the soup. 15-20 minutes after putting the potatoes in the soup, pour the eggs. Pour the eggs very slowly into the boiling soup, and carefully stir with a fork to make small flakes. Bring the soup with the egg to a boil and can be removed from the heat. Cool a little, pour into a plate. We add unrefined oil to the plate, you can add separately cooked meat. Enjoy your meal!

8.Children's meatballs
Minced meat - 500 g.
1 egg
1 onion
Bread - 100 gr.
Rice - 100 gr.
Carrots - 1 pc.
0.5 cups of milk
Salt to taste

1. The minced meat is mixed with finely chopped onions and mashed carrots.
2. Soak bread and rice in milk, boil a little, mix with minced meat
3. Add the egg to the minced meat, salt to taste
4. We sculpt and cook the tutelki for a couple until ready (this will be convenient to do in a slow cooker)
As a side dish, vegetables, mashed potatoes or pasta are perfect.
For older kids, the meatball sauce is a great addition. It can be prepared by frying onions and carrots with tomato paste.

9.Fish mashed soup
fish fillet - 150 g (hake, salmon, trout or pollock will do)
1/2 medium onion
1 small carrot
1 medium potato
sour cream
salt and greens to taste

1. Put the fillet in a small saucepan, fill it with water (1.5-2 cups), put on fire, salt a little
2. When the fish is cooked, set it aside on a separate plate, and filter the broth.
3. Finely chop the potatoes and onions, and grate the carrots on a fine grater, put in a broth to cook. If the soup seems thin, you can add a little rice.
4. Cogra vegetables are cooked, add fish again and grind everything with a blender.
5. Serve with sour cream and herbs

10. Mashed potatoes
Wipe 100-120 g of boiled hot potatoes through a sieve (you can use a blender), gradually add a little (up to 20 ml) of hot boiled milk to the resulting mass, stirring continuously. Beat the mixture until a homogeneous, lush mass is obtained. Put the mashed potatoes on a plate, pour with melted butter.

11. Carrot puree
Wash, peel, chop, 100 g carrots in a saucepan, pour a little boiling water, add an incomplete teaspoon of sugar, cover with a lid and put on a small fire. Stew for 30-40 minutes, stirring and adding a little water, until the carrots become soft. Then wipe the hot carrots through a sieve, pour in 1/4 cup of hot milk, boil. When serving, add 1/2 tsp. butter.

12. Boiled pumpkin
Cut the peeled pumpkin into cubes, put in a saucepan, pour a small amount of boiling water, add a little salt and cook until tender. Cool boiled pumpkin to a warm state (can be mixed with other vegetables, fruits or cereals), wipe through a sieve and offer to the child.

13. Pumpkin stewed with apples
Put 200 g of finely chopped peeled pumpkin in a pan, add 100-150 g of peeled and finely chopped apples, a little salt and 1-2 tsp. sugar, 1-1.5 tsp butter, up to 100 ml of water and simmer until tender, then cool to a warm state and rub through a sieve. The finished dish can be slightly poured with jelly.

14. Assorted Vegetable Mash
Carrots and cabbage, finely chopped, simmer under a lid in a small amount of water until half cooked, add chopped potatoes and simmer together for another 30 minutes. Then wipe the vegetables, including the added green peas, hot, then add a little hot milk and salt to the mixture. Stir everything well, bring to a boil and, removing from the stove, beat so that the mashed potatoes are lush and without lumps. Season the finished puree with 1 tsp. butter.

15. Rice and carrot souffle (in the absence of allergic reactions to eggs)
From 1 tbsp cooked and washed rice, boil slightly viscous porridge on water. Add 1 tsp to it. melted butter, 1/2 egg yolk, mashed with 1 tsp. granulated sugar in 25-30 ml of boiled milk, 1 / 4-1 / 2 carrots, grated on a fine grater. Mix everything well and carefully add 1/2 of the whipped protein into the resulting mass. Transfer to a greased mold and place for 35-40 minutes in a water bath (on a wire rack in a pan with boiling water).
There may also be other options for soufflé from vegetables and cereals: from semolina, from pumpkin and zucchini (2 tbsp. Grated vegetables instead of carrots).

16. Omelet stuffed with meat
Ingredients:
50 g boiled ground meat
1 egg
1/2 cup coffee milk
a piece of butter the size of a hazelnut
1 tbsp. spoon of mashed boiled vegetables from soup
parsley
1 tbsp. a spoon of tomato juice

Grind the egg yolks with salt and oil, add the whipped protein. Fill the saucepan with butter, pour beaten eggs into it, immerse it in another vessel with water, cover and put in a very hot oven for 10 minutes.
Knock over the finished omelet on a plate, put the grinded meat and vegetables on it, curl it and pour over tomato juice.

17.Krupenik
This recipe is a real find for moms! When the kids become very picky and capricious, when you don’t feel like porridge, and the cottage cheese is tired))
Ingredients:
children's cottage cheese "Agusha" - 50 g,
buckwheat - 4 tbsp. spoons
butter - 1 tsp,
sour cream - 2 tsp
quail egg - 1 pc.,
ground crackers - 10 g.

Take, wash and put buckwheat in the pan. Put it on a strong fire, and after boiling water, switch to a weak fire and cook for about 25 minutes. Grind buckwheat porridge using a blender. Thoroughly mix buckwheat porridge with baby curd, add a raw egg and 1/2 tsp of butter. Transfer the resulting mass to a mold greased with butter, sprinkle with ground breadcrumbs, smooth the surface and grease with sour cream. Oven about 25 minutes (at a temperature of 180 degrees).

18. Steamed cheesecakes
Cottage cheese - 200 g (ideally, homemade)
flour - 4 tbsp. l
egg - 1 pc. (instead of chicken, you can take 2-3 quail)
sugar - 4 tbsp. l
1. Add the egg and sugar to the cottage cheese, mix thoroughly until smooth.
2. Add the flour and mix again. It is better to add flour gradually so as not to overdo it: when the mass accepts the consistency of the dough and starts to stick off from the hands, this will mean that there is enough flour
3. We pluck small pieces from a whole piece of dough, roll up small balls and put them into a double boiler at a small distance from each other so that they do not stick together.
4. Steam for 30 minutes.

Cooking:
1. Mix cottage cheese, cream, powdered sugar and soft butter. The mass should not be liquid (the amount of butter and cream depends on the humidity of the curd)
2. To mold from the mass of balls, cubes. Choose the form you like best. Put in the freezer for 10-15 minutes, in the meantime, cook the icing.
3. Melt chocolate with cream in micro in large capacity. We get the cheese from the freezer, put it in chocolate, roll it on all sides and with the help of 2 forks we get it. Put on parchment paper. We put in the cold.

Cereals in the diet of a child occupy an important place, because they are a source of not only carbohydrates, but also plant proteins, minerals and vitamins. And if adults often do not perceive porridge as a complete dish, then for younger babies the presence of porridge in the diet is necessary. Moreover, as a separate meal and preferably daily.

Buckwheat, semolina, oatmeal, rice, corn, barley ... What is more useful for the baby? ..

Let's figure it out.

Firstly, it is worth saying that recently, when introducing cereals into the child’s diet, pediatricians advise to pay attention to the content or, conversely, the absence of gluten in cereals. Gluten is found in cereals such as wheat, rye, oats, millet, barley. Gluten (or gluten) has the peculiarity of becoming sticky when mixed with water, trapping air bubbles and forming a paste like a paste, therefore, gluten-free cereals with children with digestive problems or with a tendency to allergies should be given with caution and only after a year. In addition, gluten can provoke a serious illness - celiac disease, expressed as a serious digestive disorder. Pediatricians do not recommend gluten-containing cereals for children up to 10 months (and sometimes even up to 1 year old), and after reaching this age, they should be administered with caution and fed the baby no more than 2-3 times a week. Gluten-free cereals can be introduced into a child’s diet from the age of 6-8 months, they are hypoallergenic and more easily absorbed by your child’s digestive system.

Secondly, each cereal in its own way is useful and rich in some separate vitamins and minerals:

Buckwheat.  Buckwheat porridge rightfully occupies one of the leading positions among cereals in terms of usefulness. Among the remaining cereals, it compares favorably with the highest content of proteins, fats, minerals and amino acids, and at the same time low in carbohydrates. Minerals in buckwheat (iodine, calcium, phosphorus) are very well absorbed by the body. Buckwheat has a positive effect on the functioning of the liver and intestines. Buckwheat porridge is often recommended as the first porridge of a baby starting from 6 months of age. From buckwheat, you can cook not only porridge, but also casserole or buckwheat cakes.

Oatmeal. Oatmeal shares with buckwheat the first place in usefulness: it contains a high content of vitamins (groups B, PP, C), as well as trace elements (iron, phosphorus, magnesium), vegetable protein and carbohydrates. In addition, a significant fiber content in oatmeal has a beneficial effect on intestinal motor function. Oatmeal is beloved for its usefulness by both pediatricians and parents, but it contains gluten, and it should be administered with caution. Apart from traditional cereal, you can also make jelly from oatmeal, add it to meatballs, soups, casseroles.

Fig.. Rice, like buckwheat, does not contain gluten and is very good at the beginning of the introduction of "porridge" complementary foods. It is very easy to digest and assimilate, therefore it is widely used for children with digestive problems. However, the “fixing” property of rice porridge is also known; therefore, it is not recommended for children with a tendency to constipation. Rice is not particularly rich in vitamins and minerals, only the content of vitamin E and some B vitamins can be noted. But rice is rich in carbohydrates and is great for diet foods. It is possible to cook a child with rice cereal and fruit pilaf, and hedgehog cutlets, and casseroles.

Corn.  Although corn grits cannot boast of special vitamin-mineral value (B vitamins, provitamin A), it contains a lot of selenium. Selenium increases resistance to adverse environmental conditions and viruses, it normalizes the functioning of the heart and blood vessels. In addition to the content of selenium, it can be noted that corn is rightfully considered one of the most hypoallergenic cereals, since it does not contain gluten and is easily digested. Along with buckwheat and rice, it is increasingly recommended as the first porridge for the baby. From corn grits you can cook not only cereals, but also casseroles, pancakes, tortillas.

Manka.In Soviet times, semolina porridge was the most used in baby food, but now it is not held in high esteem by pediatricians. Firstly, it contains gluten, secondly, semolina in fact - it is very finely chopped wheat, not rich in vitamins and minerals, thirdly, the phytin contained in semolina reduces the absorption of calcium and vitamin D. But semolina porridge gives a good increase in weight, so it will help small children to gain the missing kilograms. It is better to introduce it into the child’s diet after a year. If your child does not like semolina porridge, then you can easily do without it in the diet. In addition to directly porridge from semolina, puddings, casseroles, mannits are well obtained.

Barley (and barley groats).  Barley and barley groats, although it contains vitamins of groups B, A, E, fiber, vegetable protein, carbohydrates, but in small quantities. The main wealth of pearl barley can be considered phosphorus, the content of which is greater than in most other cereals. It is possible to include pearl barley in the child’s menu, but even after a long cooking it remains a little harsh, since most of the starch contained in it goes into the water.

Offer your child porridge every day, because it is not only tasty, but also very useful!

Porridge has a special place in the diet of young children, so any mother should know at what age it is worth starting to feed the baby with cereals, what cereals to choose for them and how to cook this dish from cereals for babies.

pros

• Porridge gives carbohydrates, vegetable proteins, vitamins, fats, dietary fiber and minerals. All of these substances are important for a growing baby's body.
• With the help of cereals, mom easily diversifies the children's menu.
• For babies with allergies, intestinal diseases, lack of enzymes and other problems, dairy-free cereals exist.

Probiotics for the intestinal microflora of the baby are added to some prepared cereals, as well as prebiotics to improve digestion of the product.

   Putting cereals in the diet will help the baby's body develop fully

Minuses

In oatmeal, as well as cereals based on wheat and barley, there is gluten protein, with the digestion of which many young children have difficulties. In addition, such cereals are contraindicated in celiac disease.

Features of different cereals

• Rice cup  introduced first in the menu of peanuts prone to allergies and stool disorders. Such porridge will give the crumbs useful carbohydrates.
• Buckwheat Porridge  called the best option for children who have anemia or problems with weight gain, since such cereals contain a lot of iron and proteins.
• Feature of corn porridge  is high in starch, as well as iron. Since such cereal is digested worse than rice and buckwheat, and also contains little phosphorus and calcium, corn porridge is recommended for children older than 9-10 months.
• Oatmeal  It has a high nutritional value, a high content of proteins, vegetable fats, magnesium and other minerals. Its use improves peristalsis, so it is indicated for babies with constipation.
• Semolina porridge  the content of minerals and fiber is very small, so it is inferior to other types of cereals in nutritional value. In addition, due to the presence of rickets, such porridge is not recommended at all to babies of the first year of life.
• In millet, pearl barley and barley groats  there is a lot of fiber, B vitamins and proteins.

At what age is better to give?

The first to give the baby gluten-free cereal. They are advised to introduce into the diet of healthy children a month after the introduction of vegetable feeding, usually this is the age of 7 months. You can start feeding your baby porridge earlier if the child has a mass deficit.

Porridge with gluten is given to children older than 8 months, and if the baby has a tendency to food allergies, then acquaintance with these types of porridges is postponed until the age of one. Barley porridge begins to be given to children in 1.5-2 years, and pearl barley porridge - after 3 years.

   Some cereals may not be harmless for babies, so check out the recommendations before putting them into your diet.

Calculate Your Nutrient Intake Chart

Opinion of E. Komarovsky

A well-known doctor considers the optimal age for the introduction of porridge 7 months in the children's menu. He advises to introduce the baby to porridge after introducing sour-milk complementary foods into the diet. Komarovsky recommends giving porridge in the last day feeding, which is carried out before bedtime.

Entry into the diet

Like all other foods that feed babies, porridge begins to be given with a small portion - one spoonful. Gradually, the volume of porridge in the menu of the peanut is brought to the age appropriate for it - 100-200 g. The first child is made gluten-free cereals, which include buckwheat, rice and corn.

First, the baby should get used to the monocomponent porridge, and then you can offer the child and dishes from several cereals. By mixing several cereals, you will enrich the finished product with useful substances. Also, in cereals, you can add different types of vegetables and fruits. Oil in porridge is added in an amount of 3 to 5 grams.

   After the baby gets used to one porridge, offer him another or mix with the already familiar

In what form can I give?

The cereals offered by the baby can be milk-free and milk-free. In addition, they can be represented by a product of industrial production (cereals from boxes) or prepared by mom from cereals.

For breeding ready-made cereal for the first samples, use infant formula or breast milk.If the acquired porridge is milk, you just need to add water to it according to the instructions.

Homemade recipes

Up to a year, cereal for porridge is crushed into flour, and for children over one year old, they start cooking liquid cereals from whole cereals.The first milk porridge is recommended to be boiled in milk diluted in half, and if it is well tolerated, after a few weeks you can start to cook the porridge in whole milk.

To prepare the first porridge for the baby, take 5 grams of flour (one teaspoon) and 100 ml of water (you can also use a vegetable decoction). Rice or buckwheat flour should be immersed in cold water, and from oatmeal - in hot. Constantly stirring, cook the porridge for about 30 minutes. In the finished porridge, you can add breast milk or a mixture familiar to the baby in an amount of 15 to 30 ml.

In the next video, Dr. Komarovsky talks about whether to buy ready-made baby food.

According to nutritionists, buckwheat porridge for a child is an absolute champion in nutritional properties and the most useful of all cereals. It is not surprising that buckwheat becomes one of the first lures of babies. What did she deserve it for?

Buckwheat in this regard is an ideal porridge, since:

• has great nutritional value;
• does not contain gluten, which provokes allergic reactions;
• easily absorbed by the body;
• increases the level of hemoglobin in the blood, so it is recommended for children suffering;
• fiber, coupled with fruit acids, improves digestion, facilitates the absorption of nutrients, protects against constipation and other intestinal disorders;
• in buckwheat there are a lot of vitamins such as B1 (thiamine), PP (nicotinic acid), B2 (riboflavin), E (tocopherol);
• flavonoids, in particular rutin, strengthen blood vessels, improve blood coagulation, promote the accumulation of vitamin C in the body, which strengthens the immune system;
• iron and copper are involved in the formation of hemoglobin and blood formation;
• calcium and phosphorus form bone tissue;
• heart needs magnesium.

This spectrum of action of buckwheat porridge on a child’s body makes it just an invaluable dish in the diet of babies. But when can you give buckwheat to your child - at what age?

Store-bought mixtures of industrial production can be given as early as 5 months. Self-cooked dairy, but still with crushed cereals, you can try from 8 months of age. Ordinary buckwheat porridge, whole grain, is allowed to be given after a year, but on condition that it is well boiled.

Proper cooking is another factor contributing to the successful introduction of a new dish on the baby’s menu.

Buckwheat porridge recipes for children

There are different buckwheat recipes for children, so parents have a choice. If the child is not yet a year old, it is better to pre-crush buckwheat into flour. This can be done using a blender or coffee grinder. After a year, the dish can be cooked from whole grains.

1. Buckwheat cereals in industrial production:

• dilute the dry mixture with warm water (usually the temperature is indicated in the instructions);
• mix thoroughly so that no lumps form.

2. Ordinary buckwheat for babies up to a year:

• pour cereal or flour (50 g) with boiling water (200 ml);
• cook, stirring regularly, 20-25 minutes;
• add granulated sugar (not more than 5 g);
• add salt (pinch);
• bring to a boil two more times;
• remove from heat;
• you can serve immediately, or you can pre-wrap it with a warm handkerchief for 10-15 minutes: buckwheat will be softer and friable;
• add butter (5 g).

3. Buckwheat porridge in milk:

• pour buckwheat (two tablespoons) with boiling water (200 ml);
• cook over medium heat, stirring for 20 minutes;
• pour hot but not boiled milk (100 ml);
• add granulated sugar (teaspoon);
• salt (a small pinch will be enough);
• bring to a boil again;
• remove from heat, wrap with a warm cloth for 15 minutes, so that the dish becomes boiled
• add butter (5 g) before use.

Knowing how useful buckwheat porridge is for a child, you can not deprive your baby of such a valuable and tasty dish. Each parent must remember that in the first years of life it is very important for children to absorb the maximum amount of the necessary substances - because this is the basis of their health for life.

Buckwheat - baby food, optimal for this purpose. Enjoy your meal!

Buckwheat groats with cottage cheese - this is the most versatile dish, which can be a great breakfast or a great addition to afternoon tea. In addition, he is very satisfying and nutritious, and therefore it can be taken both for work and for outdoor recreation.

What is a cereal, and what can it be?

If you take into account the method of cooking cereals, then it can be called a casserole. You can make it from almost any cereal, but more often buckwheat or semolina is the basis. Boiled cereals are combined with cottage cheese, eggs, greased with butter from above and sent to the oven. Sour cream, yogurt, condensed milk, fruit and berry puree, or cheese, meat or cream sauce can act as gravy; in this case, it will depend on whether you make the casserole - sweet or salty.

Today we will talk about groats cooked on the basis of buckwheat. By the way, it is from her that in most cases they make this dish. Why? Firstly, because buckwheat, due to its taste, goes well with many products. So, in buckwheat groats, you can add nuts, and dried fruits, and aromatic herbs, and other fillings and toppings. As a result, each of these casseroles will have its own original aroma and taste. And secondly, for the reason that buckwheat is one of the most useful and exceeds other cereals in terms of the content of vitamins and minerals. Thanks to the complex of biologically active components that make up its composition, its use has a positive effect on the state of blood vessels, blood circulation, cholesterol and overall health.

Sweet groats

We bring to your attention two recipes for making buckwheat groats: the first is classic, time-tested, the second is using some additional ingredients that make the dish more nutritious and satisfying.

Classic recipe

So, for cooking traditional buckwheat groats with cottage cheese, you will need:

• 180 g cereals;
• 300 g of cottage cheese;
• a couple of tablespoons of granulated sugar;
• 45 g butter;
• a pair of eggs;
• a pinch of salt.

We sort out buckwheat, rinse, fill with water and bring to a boil. With the appearance of bubbles, we reduce the gas supply and cook buckwheat for about a quarter of an hour. Turn off the fire, cover the pan with a lid and leave the porridge for 20 minutes before swelling.

We drive the eggs into the container, add a small pinch of salt, sugar and mix.

On a note! If you beat the eggs with a whisk or a blender, then at the exit you will get a more delicate and magnificent lump!

Add cottage cheese to the egg mass and knead well.

On a note! In this recipe you can even use a slightly grounded cottage cheese, which is left in the refrigerator!

Pour the finished buckwheat porridge and carefully use the spatula to combine it with the rest of the ingredients. As a result, you should get a slightly liquidish and at the same time moderately viscous dough.

We heat the oven to a temperature of 200 °. Lubricate the baking dish with half a portion of butter and pour the mass into it. We put in the oven and bake for 40 minutes. Five minutes before readiness, put the remaining butter on the cereal - it will give a beautiful glossy crust.

Coconut

In order to cook coconut groats from buckwheat you will need:

• a glass of cereal;
• 2 eggs;
• one and a half glasses of boiling water;
• 250 g of cottage cheese;
• a couple of tablespoons of sugar;
• ¼ packs of butter;
• 50-60 ml of sour cream;
• a bag of coconut flakes;
• a pinch of salt;
• fruit or berry puree and almond petals for decoration.

Buckwheat thoroughly washed in several waters, pour boiling water, let it boil for about five minutes, then remove from the stove and leave for about half an hour. The cereal should completely swell. After it becomes completely ready, drain the remaining liquid, and transfer the porridge to a bowl. Add a tablespoon of butter and leave for a quarter of an hour to make the buckwheat cool a little.

We put cottage cheese, sugar and salt to the cooled cereal. Mix. Beat the eggs separately and add to the dough. We put coconut flakes and once again we thoroughly knead everything.

Preheat the oven to 200 °. Grease the refractory form with butter (1 tablespoon) and sprinkle with breadcrumbs. We spread the dough and send to bake for about 30 minutes. Five minutes before cooking, grease the casserole with the remaining butter and sprinkle with breadcrumbs.

Buckwheat with bacon and herbs

This buckwheat groats will no longer be a dessert dish, but a full-fledged main one, which you can serve, for example, for lunch. For its preparation, the following ingredients are needed:

• 270 g cereals;
•   270 g of cottage cheese;
• 70 g of sour cream;
• liter of milk;
• 2 eggs;
• a tablespoon of sugar;
• onion head;
• 3 cloves of garlic;
• 80 g of hard cheese;
• 45 g butter;
• fresh cilantro, dill, parsley;
• bacon;
• salt to taste.

Pour milk into a stewpan and bring to a boil. We sort the groats, wash in several waters and put them into boiling milk. Add sugar, salt, cook with constant stirring until tender.

Free the onion from the husk and chop into a small cube. Melt a piece of butter in a pan and pass onion on it until soft.

Slices of garlic finely chopped with a knife. Wash fresh greens thoroughly, shake off water and shred. Combine the cottage cheese with sour cream, add buckwheat porridge, stir in chopped herbs, garlic, eggs, grated cheese and mix everything.

We grease the baking dish with butter and spread the dough. Take the bacon and cut each strip into small pieces. We lay them on top of the dough and press a little so that they are partially submerged. We send in the oven preheated to 190 ° and bake for about 40 minutes.

Buckwheat with cottage cheese is a simple dish that will not force you to spend a lot of time and energy on it. You can add to it any products that are in your refrigerator: berries, vegetables and even mushrooms. This casserole makes it easy to experiment with the ingredients and cook a new dish every day. Enjoy your meal!

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