Milk filling for casserole. Cottage cheese casserole with sour cream filling

Each national cuisine has its own variations on this theme. In France, for example, potato gratin is popular. It is prepared from sliced potatoes, cheese, cream and baked in the oven. Moussaka is a Greek-style casserole made from thin slices of eggplant layered with minced meat (usually lamb), filled with tomato and vegetable sauce, and sprinkled with cheese on top to give it a golden crust. The Finns love to cook a casserole with the complex name “kaalilatikko” from cabbage with meat. Finely chopped onions are fried, the cabbage is boiled, everything is put into a mold, and the minced meat is laid out. Breadcrumbs are soaked in half a glass of cream in advance, and then another half glass of water is added and also poured into the mold. Bake for two and a half hours and serve with sour berry jelly.

Italians have recipes for a wide variety of casseroles - both cottage cheese and vegetable ones. By the way, lasagna, known all over the world, is also nothing more than a type of casserole.

Even an amateur cook can prepare a vegetable casserole. Take your favorite vegetables, cut them into cubes or slices, season with heavy cream and pop them in the oven. Sprinkle the finished dish with grated cheese. You can safely add mushrooms to any vegetable version, as well as various spices, herbs and roots.

Sweet casseroles - cottage cheese or fruit - will require more ingenuity. The basis of this dessert is cottage cheese, semolina or corn grits. Any berries or fruits are suitable as tasty additions. The main rule: juicy fruits must first be blanched in oil to remove excess water (otherwise the casserole risks turning into a cream soup). To keep the dish in shape, eggs and dairy products are mixed into it.

It is best to cook casseroles in a cast iron pan, which guarantees even heat distribution. But the now popular Teflon molds are not suitable: their walls are thin, and the dish begins to burn. You can use ceramic molds. They are not only rectangular or round, but also in the form of flowers, stars, and animal figures. A casserole cooked in such decorative dishes will be an excellent decoration for the holiday table.

For 6 persons: cottage cheese - 800 g, eggs - 4 pcs., sugar - 150 g, vanilla pudding - 2 bags, pitted cherries - 500 g, salt

Beat the yolks with sugar. Add pudding and cottage cheese, mix very well. Beat the whites with a pinch of salt until stiff. Carefully combine the egg whites and curd mixture. Place the dough in a mold lined with foil. Place cherries on top. Place in an oven preheated to 180°C and bake for 40-50 minutes. You can use blueberries instead of cherries.

Calorie content per serving 296 kcal

Cooking time 70 minutes

4 points

For 4 persons: carrots - 2 pcs., cheese - 100 g, green onions - several feathers, sweet pepper - 2 pcs., tomatoes - 1 pc., red onion - 1 pc., garlic - 2 cloves, cream - 70 ml, salt

Peel the carrots and cut into slices. Chop green onions, grate cheese, chop bell peppers, tomatoes and red onions. Crush the garlic. Place vegetables in the form in random order. The last layer should be carrots. Add salt, pour cream, sprinkle with cheese and green onions. Place in the oven for 25 minutes at 200°C.

Calorie content per serving 185 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 4 points

For 6 persons: rice - 500 g, chicken liver - 1 kg, lemons - 1 pc., onions - 4 pcs., carrots - 2 pcs., cream - 100 ml, eggs - 4 pcs., olive oil, salt, ground black pepper, turmeric

Boil the rice until half cooked in salted water with the addition of turmeric. Grate the carrots and fry in oil, add to the rice, stir. Chop the liver, salt, pepper and pour lemon juice. After 30 minutes, lightly fry the liver with onions. Place a layer of liver in the pan and rice on top. To make the filling, mix eggs, cream, salt and pepper. Pour over the casserole. Place in the oven for 20 minutes at 200°C.

Calorie content per serving 399 kcal

Cooking time from 80 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons: broccoli - 250 g, stale white bread - 2 pieces, cheese - 130 g, cauliflower - 250 g, eggs - 2 pcs., butter - 50 g, onion - 1 pc., cream - 100 ml, salt, pepper black ground

Peel the onion and chop finely. Soak the bread in cream. Add onion and lightly beaten eggs.

Salt and pepper. Wash broccoli and cauliflower, separate into florets and cook in boiling salted water for 5 minutes. Drain in a colander. Grease a baking dish with butter and sprinkle with breadcrumbs. Add cauliflower and broccoli. Pour in the egg-cream mixture and sprinkle with grated cheese. Bake for 20-30 minutes at 180°C. If it burns, cover with foil.

Calorie content per serving 332 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 7 points

For 4 persons: egg noodles - 250 g, canned green peas - 50 g, green onions - 1 bunch, carrots - 2 pcs., garlic - 2 cloves, pitted olives - 1 can, cheese - 100 g, cherry tomatoes - 12 pcs., butter vegetable, salt

Grate the cheese. Boil the noodles in boiling salted water for 4 minutes. Drain in a colander and let dry slightly. Heat oil in a frying pan, fry chopped garlic and green onions. Add peas and carrots cut into strips. Mix vegetables with noodles. Pour the mixture into the mold and compact. Place chopped olives and tomatoes on top. Sprinkle with cheese.

Place in an oven preheated to 200°C for 10-15 minutes.

Calorie content per serving 357 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: semolina - 150 g, pitted cherries - 500 g, eggs - 3 pcs., yogurt - 150 ml, sugar - 150 g, butter - 100 g, lemons - 1 pc., flour - 2 tbsp. l., baking powder - 1 tsp.

Beat eggs with sugar (100 g). Add melted butter, yogurt, semolina, baking powder and flour. Remove the zest from the lemon and also add to the dough. Beat with a mixer until smooth. Place it in a parchment-lined pan. Place berries on top.

Bake for 25-30 minutes at 180°C. For syrup, squeeze lemon juice, pour into a saucepan, add

the remaining sugar, water (100 ml) and bring the syrup to a boil. Boil over low heat for 5 minutes. Remove the finished manna from the oven, prick with a toothpick and pour over hot syrup.

Calorie content per serving 347 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 6 points

For 5 persons: potatoes - 700 g, minced meat (any) - 500 g, cheese - 100 g, garlic - 2 cloves, butter - 70 g, onion - 1 pc., milk - 250 ml, greens - a bunch, vegetable oil, salt, ground black pepper

Boil potatoes in salted water. Chop the onion and fry in vegetable oil. Add chopped garlic, herbs and minced meat. Salt and pepper. Simmer covered. Grate the cheese. Crush the finished potatoes, add salt and pepper, add milk, butter and some cheese. Cover the form with parchment. Place a layer of minced meat and puree on top. Sprinkle with remaining cheese and bake at 200°C for 20-30 minutes until golden brown.

Calorie content per serving 548 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons: minced meat (pork, beef) - 700 g, lasagna sheets - 1 package, tomatoes - 2 pcs., tomato paste - 2 tbsp. l., milk - 1 l, butter - 120 g, parmesan - 100 g, mozzarella - 100 g, flour - 3 tbsp. l., olive oil, salt, ground black pepper

If lasagna sheets require cooking, boil them in salted water. Fry the minced meat in olive oil. Add salt, pepper, pasta and chopped tomatoes. Let simmer until thickened. For the béchamel sauce, melt the butter, stir in the flour and fry for a minute, stirring. Then gradually pour in the milk. Cook until thickened. Grate the mozzarella. Pour some of the sauce into the bottom of the pan. Place lasagna sheets overlapping on it. Top with meat filling and mozzarella. Spread with sauce. Again lasagna sheets, meat, cheese. Cover the last layer of mozzarella with lasagna sheets, pour in the remaining sauce and sprinkle with grated Parmesan. Bake for 40 minutes at 200°C.

Calorie content per serving 604 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 10 points

Photo: Legion Media, Fotolia/All Over Press

Every housewife, every time she enters the kitchen, thinks about how to please her family and friends. Often there is not enough time, you want to cook something tasty and satisfying with minimal time.

It’s great if you have minced meat on hand. Just 30-40 minutes and you can prepare delicious casseroles. They are very easy to prepare. In addition, it is important that casseroles with minced meat can be classified as economical baked goods.

It is best to eat the casserole immediately after cooking. If you heat it up, the taste will not be the same.

Casserole with minced meat - recipe

Here are a few casserole recipes. You can change the ingredients to suit your taste.

Casserole with minced meat and potatoes

To prepare the casserole you will need:

500 g minced meat (pork and beef)
7-8 medium potatoes
1 onion
1-2 cloves of garlic
dill, parsley
50 g butter
vegetable oil for frying
freshly ground pepper

Fill:

a glass of milk

Recipe for casserole with minced meat and potatoes

Wash the potatoes, peel them, rinse well again and cut them into strips.
Pour vegetable oil into a frying pan and fry the chopped potatoes until almost done. Lightly salt and pepper it.
Peel the onion and chop finely. Finely chop the garlic.
Heat vegetable oil in a separate frying pan and fry the garlic and onion in it. Add the minced meat and fry, stirring constantly, for 7-8 minutes. Season with salt and pepper.
Place the minced meat with onions and garlic on the fried potatoes and smooth the surface.
Make a fill. To do this, break the eggs into a deep bowl and lightly beat the mixture with a fork or whisk. Pour in the milk, lightly salt, and beat again. Pour the resulting mixture over the potatoes and minced meat.
Sprinkle the casserole with chopped herbs and place pieces of butter on top of the surface.
Cover the pan with a lid, reduce heat to low and cook the casserole for about 20-25 minutes. The omelette mixture should become dense. Turn off the heat and leave the casserole covered for another 10 minutes.
Cut the finished casserole into portions. Serve sprinkled with fresh herbs.
Bon appetit!

Casserole with minced meat, potatoes and mushrooms

This casserole is very tasty. The combination of meat and mushrooms, which has become almost classic, makes it a real culinary masterpiece. The advantages of this casserole include: economy, speed of preparation, and, as already mentioned, excellent taste.

To prepare the casserole you will need

6 medium potatoes
400 g prepared minced pork and beef
100-150 g mushrooms
100 g cheese
pepper
1 onion
For filling
0.5 cups sour cream
0.5 cups mayonnaise
1 egg
2 cloves of garlic
pepper

Recipe for potato casserole with minced meat and mushrooms

Wash the potatoes, peel and cut into thin slices. Cut the onion into half rings. Cut the mushrooms into strips. Combine the prepared minced meat (salted) with mushrooms.
Grate the cheese on a coarse grater. Place half the potatoes in a greased baking dish, season with salt and pepper.
Place onions on top. If you wish, you can pre-fry it. Place the minced meat on the onion, mixing it with the mushrooms.
Sprinkle the minced meat with grated cheese. Place a layer of potatoes on top, add a little salt and pepper. Pour the prepared filling over the casserole and bake it in the oven at approximately 180-200°C. Bake until the potatoes are done.
Sprinkle the finished casserole with finely chopped herbs.
To fill, mix sour cream and mayonnaise, add garlic, passed through a press, raw egg, salt and pepper. Mix all ingredients well.
5 minutes before cooking, you can sprinkle the casserole with grated cheese if desired. Then place the pan back in the oven until the cheese has melted. Bon appetit!

Casserole with minced meat, eggplants and Bechamel sauce

A tasty, juicy, aromatic casserole with creamy sauce will not leave your family indifferent.

To prepare casserole with minced meat you will need

1 eggplant
1-2 carrots
1-2 onions
500 g prepared minced pork and beef
dill and parsley
1-2 cloves of garlic
1-2 tbsp. tomato paste
0.5 cups buckwheat
150 g cheese
pepper

For the Bechamel sauce

30-40 g butter
2 tbsp. flour
1-1.5 glasses of milk
dill greens
pepper

Recipe for eggplant casserole with bechamel sauce

Casserole with minced meat and pasta

The casserole with minced meat can also be prepared with pasta. The recipe below contains ingredients that can be used to prepare a large casserole for 8-10 people. If desired, you can reduce the amount of products.

To prepare this casserole you will need:

1 kg prepared minced pork and beef
400 g pasta
400 g tomatoes (it is advisable to use fresh ones; if you don’t have any, you can replace them with tomatoes in their own juice)
300 g hard cheese
2 onions
vegetable oil
pepper

For the cream sauce:

100 g butter
1 liter of milk
100 g flour
pepper

Pasta casserole recipe

Boil the pasta until tender. Drain the water. Finely chop the onion. Remove the skins from the tomatoes after scalding them with boiling water. Chop the pulp with a knife.
Fry the onion in vegetable oil. Add the minced meat, fry it lightly, stirring occasionally. Add tomatoes to the minced meat, add salt and pepper, and simmer for 15-20 minutes over medium heat.
Prepare the Bechamel sauce as directed in the previous recipe. If desired, you can add garlic or nutmeg to it.
Grate the cheese on a medium grater. Place the boiled pasta in a baking dish. Smooth them out. Spoon 1/2 of the sauce on top. Then lay out all the minced meat and smooth it out. Pour the remaining sauce over the minced meat. Sprinkle with cheese. Place in preheated oven (no need to preheat). Bake the dish at 180°C until golden brown (about 20-25 minutes). Bon appetit!

Top 10 delicious casseroles

1. Potato casserole with minced meat

Ingredients

potatoes 500-700 gr.
minced meat 500-700 gr.
two medium onions
100 gr. hard cheese or sour cream
50 g butter
tomatoes
salt, vegetable oil for frying.

Preparation

Boil the potatoes and mash with the addition of butter. Salt the potatoes during cooking. Finely chop the onion and add to the minced meat. Fry the minced meat with onions in a frying pan, add a little salt. Cut the tomatoes into slices. Grease the baking tray well with butter. Place a layer of half the crushed potatoes. Place all the fried minced meat on top of the potatoes in an even layer. Cover the minced meat with an even layer of the remaining potatoes. Place chopped tomatoes. Sprinkle coarsely grated cheese on top of the casserole or coat with sour cream. Bake in the oven at 200 degrees for 20 minutes. Potato casserole with minced meat is ready.

2. Buckwheat porridge casserole

Ingredients

2 cups prepared buckwheat porridge
175 g semi-hard cheese (hard varieties can also be used)
1 onion
1 bunch of parsley (I’m sure it will work just as well with dill)
mixture of peppers (black, green, white, pink)
3 eggs
100 ml milk (I have 3.2% fat)
sunflower oil for greasing the mold

Preparation

I greased a not very large mold with sunflower oil, put in 1 cup of buckwheat, and distributed it evenly. I grated the cheese on a coarse grater. I sprinkled half of it on top. I cut the onion into rings, added salt, and ground the pepper mixture. Wash, dry and chop the parsley. She poured a second glass of porridge on it. And on top - the remaining cheese. Whisk the eggs with milk, adding a little salt. I poured this mixture into the contents of the mold. Placed it in the oven at 200′ for 20-25 minutes. I took it out and left it in the pan for 10 minutes to cool. The casserole turned out to be both tasty and filling. It turned out to be good both warm and cold.

3. The simplest moussaka

Ingredients

Eggplants 500-600 gr.
Minced meat 500 gr.
Tomatoes 500 gr.
Onion - 1-2 pcs.
Cheese 250 gr.
Sour cream 200 gr.
Eggs - 4 pcs.
salt, pepper, Provençal herbs

Preparation

Finely chop the onion and fry until golden. Add minced meat. Fry for 3-4 minutes, breaking up the minced meat with a spatula. As the minced meat changes color and the liquid evaporates, add half a glass of boiling water and simmer until the liquids evaporate. Salt, pepper, mix, remove from heat. Wash the eggplants, peel them, cut into slices 1-1.5 cm thick. Fry on both sides.

Eggplants absorb a lot of oil when fried. Therefore, we put it out of the frying pan onto a paper towel. Or you can even put it in a sieve and squeeze it lightly. Grease the baking dish with oil. Place the eggplants tightly. Salt, pepper, sprinkle with spices. Sprinkle with grated cheese. Place minced meat on top. Sprinkle with cheese. Place tomatoes cut into slices on top.

Salt and pepper. Sprinkle cheese on top. Beat the eggs with sour cream and pour evenly over the casserole. Bake for 35-40 minutes in an oven preheated to 200 degrees. Like most other casseroles, moussaka does not hold its shape straight out of the oven. Beautiful, neat photos of casserole portions that are shown on culinary sites - this is when she “rested” and grabbed it.

4. Cauliflower and Chicken Casserole

Ingredients

Cauliflower - 600 grams;
Chicken fillet - 300 grams;
Cheese - 200 grams;
Garlic - 2 cloves;
Eggs - 3 pcs;
Cream (10%) - 1 glass;
Salt, pepper - to taste.

Preparation

Divide the cauliflower into pieces. Place the cabbage in boiling salted water and cook for 3 minutes, drain in a colander to drain excess liquid. Then place the cabbage in a greased pan. In a bowl, beat eggs with cream, salt and pepper. Cut the chicken fillet into small strips and fry in vegetable oil until lightly browned. Grind and pepper. Place chicken fillet on top of cabbage in pan. Grate the cheese on a medium grater. Add cheese to whipped cream with eggs, add grated garlic. Stir until smooth. Pour the filling over the cabbage with chicken and bake in a preheated oven at 180 degrees, 30-35 minutes. Cauliflower and chicken casserole is ready! Can be served immediately.

5. Potato casserole with chicken and cheese

Ingredients

Potatoes - 600 g
Onion - 150 g
Chicken fillet - 500 g
Hard cheese - 250-300 g
Garlic - 3-4 cloves
Sour cream - 250-350 ml
Mayonnaise - 2 tbsp. l.
Salt, pepper, spices - to taste

Preparation

Thinly slice the chicken fillet. Cut the garlic into slices. Mix mayonnaise, chicken, garlic, salt, pepper and spices to taste. Mix everything well and let stand for 20 minutes. Cut the onion into thin rings. Grate the cheese on a coarse grater. Mix sour cream (you can replace sour cream with cream), salt, pepper and spices to taste. Mix sour cream and spices well. Cut the potatoes into thin slices.

Place a layer of onion on a greased pan. Place a layer of potatoes on top of the onion. Coat the potatoes with sour cream and spice sauce. Place the chicken fillet tightly next to each other on top. Sprinkle grated cheese on top. Repeat layers until you run out of ingredients. Sprinkle generously with cheese on top. Place the casserole in a preheated oven and bake for 35-55 minutes. Check readiness with a knife or toothpick. Allow the finished casserole to cool slightly and serve.

6. Casserole with mushrooms and potatoes

Ingredients

350 grams of fresh or frozen mushrooms (honey mushrooms, champignons, chanterelles, white mushrooms, etc.)
600 g potatoes
150 grams of onion
150 grams of cheese (semi-hard or hard)
sour cream (10-20%) or mayonnaise
vegetable oil
pepper

Preparation

Boil the mushrooms until tender (cook the mushrooms for 30 minutes after boiling). Boil the potatoes until tender. Cut the onion into half rings. Fry in vegetable oil. Cool the potatoes, peel them and cut them into slices. Grate the cheese on a medium grater. Place half of the potatoes in a baking dish (any shape will do - ceramic, clay, glass), add a little salt and pepper. Grease with sour cream. Add mushrooms, add a little salt and pepper. Grease with sour cream. Add onion. Place the remaining potatoes. Sprinkle with cheese. Place in the oven. Bake at 180 degrees for 30-35 minutes.

7. Meat casserole

Ingredients

potatoes (6pcs),
minced pork beef (400g),
mushrooms (100-150g),
onion (1 piece),
sour cream (1 glass),
egg,
garlic (2 cloves),
salt pepper.

Preparation

Peel the potatoes and cut into thin slices. Cut the onion into half rings. Cut the mushrooms into small cubes, mix with the minced meat and season with salt and pepper. For dressing: mix sour cream with garlic passed through a press, add raw egg, salt, pepper and mix well. Place half the potatoes in a greased baking dish, add salt and pepper and top with onions. Place minced meat with mushrooms on the onion. Sprinkle the minced meat with grated cheese. Place a layer of potatoes on top, salt and pepper. Pour the filling over the casserole. Bake in the oven at 180-200 degrees for 40-60 minutes. 5 minutes before ready, sprinkle the casserole with grated cheese.

8. Lazy Lasagna Casserole

Ingredients

minced meat 0.5 kg
onion 2 pcs.
1 cup tomato sauce (can be replaced with fresh tomatoes)
any pasta 200 g (I used shells)
zucchini 3 small
any cheese 150 g
egg 1 pc.
milk or sour cream 0.5 cups
tomato 1 pc.
pepper
greenery

Preparation

Let the pasta cook. At this time, fry the minced meat with onions (I fry it raw, it’s juicier and tastier). Add tomato sauce, herbs, salt and pepper to the minced meat. Cut the zucchini into rings 1 cm thick. Add salt and lightly simmer in a Teflon frying pan without oil. Maybe you can put raw ones, but I played it safe. Mix pasta with half the grated cheese and place in a greased pan.

Place a layer of minced meat on top, then lay out zucchini slices. Beat the egg with milk, pour this mixture over everything, sprinkle the remaining cheese on top and add tomato slices. I sprinkled with a mixture of French herbs. Just in case, I put the mold in a baking sleeve. Preheat oven to 200* Bake until golden brown. I baked it for 35 minutes.

9. Potato casserole with chicken

Ingredients

Potatoes - 8–10 pcs. medium size
Chicken fillet - 0.5 kg
Chicken eggs - 3 pcs.
Homemade sour cream - 4–5 tbsp. l.
Vegetable oil
Green onions
Salt, Italian herbs

Preparation

Wash the chicken fillet and cut into fairly large pieces. You can keep the shape of cubes with a side of 2-3 cm, or you don’t have to worry too much about this and just cut them under creative inspiration, which is what I did. Sprinkle the fillet with salt and seasoning, stir and leave for 10–15 minutes. Fry the fillet in vegetable oil until an appetizing crust appears.

If you are not sure that the sight of such a crust will not prompt you to deprive the casserole of chicken fillet, then it is better to limit yourself to stewing. I tried to restrain myself. Wash the potatoes, add water and cook. 10 minutes after boiling, turn off the heat, drain the water, and cool the potatoes. Then peel it and cut it into slices.

Take a silicone mold and pour the potatoes and fillets into it, mix. Beat eggs together with sour cream, salt and washed green onions. Pour this mixture over the chicken and potatoes. Place in a preheated oven. Bake until signs of the dish being ready appear, i.e. a stunning aroma and a brownish crust. Then take out the casserole. After a short pause, you can cut and serve.

10. Chicken Pasta Casserole

Ingredients

Pasta - 200 g
Onion - 2 pcs.
Carrots - 1 pc.
Sweet pepper - 150 g
Boiled chicken - 200-250 g
Eggs - 2-3 pcs.
Milk - 300 ml
Cheese - 100 g
Ground black pepper
Greenery
Garlic - 3 cloves

Preparation

Boil the pasta for 2-3 minutes, drain the water, add oil. Dice the onion, grate the carrots, cut the pepper into strips. Fry the onion until golden brown. Add pepper and carrots, salt and pepper, fry until half cooked. At the end add finely chopped garlic. Cut the meat into small pieces. Beat eggs, pour in milk, stir, add grated cheese and herbs. Salt and pepper. Layer in the mold: pasta, vegetables, meat, pour in the milk mixture. Bake for 30-40 minutes at 180 g.

Bon appetit!

Wash the zucchini, dry it, cut into thin slices, salt and pepper to taste.

Fry the zucchini slices in a small amount of vegetable oil in a heated frying pan.

on both sides until golden brown.

Grate the peeled carrots on a Korean carrot grater, cut the peeled onions into half rings.

Fry onions and carrots in vegetable oil until golden brown.

In a deep plate, lightly beat the eggs with a fork with finely chopped herbs, sour cream, ground pepper and salt until smooth.

Place a little fried carrots and onions on each zucchini slice and roll up. Makes a lot of zucchini rolls.

Fill a baking dish with zucchini rolls.

Pour the prepared egg-sour cream mixture over the rolls and place in an oven preheated to 180 degrees. Cook vegetable casserole with zucchini until golden brown.

An appetizing, tasty, satisfying and fairly light vegetable casserole with egg filling is ready.

Bon appetit!

Italians have recipes for a wide variety of casseroles - both cottage cheese and vegetable ones. By the way, lasagna, known all over the world, is also nothing more than a type of casserole.

For 6 persons: cottage cheese - 800 g, eggs - 4 pcs., sugar - 150 g, vanilla pudding - 2 bags, pitted cherries - 500 g, salt

Calorie content per serving 296 kcal

Cooking time 70 minutes

4 points

For 4 persons: carrots - 2 pcs., cheese - 100 g, green onions - several feathers, sweet pepper - 2 pcs., tomatoes - 1 pc., red onion - 1 pc., garlic - 2 cloves, cream - 70 ml, salt

Calorie content per serving 185 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 4 points

For 6 persons: rice - 500 g, chicken liver - 1 kg, lemons - 1 pc., onions - 4 pcs., carrots - 2 pcs., cream - 100 ml, eggs - 4 pcs., olive oil, salt, ground black pepper, turmeric

Calorie content per serving 399 kcal

Cooking time from 80 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons: broccoli - 250 g, stale white bread - 2 pieces, cheese - 130 g, cauliflower - 250 g, eggs - 2 pcs., butter - 50 g, onion - 1 pc., cream - 100 ml, salt, pepper black ground

Peel the onion and chop finely. Soak the bread in cream. Add onion and lightly beaten eggs.

Calorie content per serving 332 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 7 points

Place in an oven preheated to 200°C for 10-15 minutes.

Calorie content per serving 357 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 6 points

For 6 persons: semolina - 150 g, pitted cherries - 500 g, eggs - 3 pcs., yogurt - 150 ml, sugar - 150 g, butter - 100 g, lemons - 1 pc., flour - 2 tbsp. l., baking powder - 1 tsp.

Bake for 25-30 minutes at 180°C. For syrup, squeeze lemon juice, pour into a saucepan, add

the remaining sugar, water (100 ml) and bring the syrup to a boil. Boil over low heat for 5 minutes. Remove the finished manna from the oven, prick with a toothpick and pour over hot syrup.

Calorie content per serving 347 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 6 points

Calorie content per serving 548 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 8 points

Calorie content per serving 604 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 10 points

Photo: Legion Media, Fotolia/All Over Press