Buckwheat casserole recipe. Calorie, chemical composition and nutritional value.

Buckwheat is one of the best cereals for diabetes. It contains the most protein, and most importantly, the amino acid arginine. Arginine stimulates the production of insulin by the pancreas. Dietary buckwheat casserole diversifies your diet and is a good option for a hearty lunch.

Read about the benefits of buckwheat, and which buckwheat is the healthiest to eat if you have diabetes.

In addition to buckwheat, this wonderful dish contains mushrooms. Have you already read the article about mushrooms for diabetes? Thanks to them, you will remain full for a long time without harm to your health.

I would like to point out that the recipe is quite fatty. For diabetics losing weight, it is better to take just buckwheat and, for example, baked champignons. But it’s best to cook buckwheat casserole when your body mass index is within the normal range.

How to cook casserole and buckwheat:

It is better to use mozzarella or cheddar cheese so that it is chewy after baking. And you can sprinkle Parmesan cheese on top for a nice crust.

BJU dishes per 100 grams:

Proteins – 8.6 grams

Carbohydrates – 10 grams

Calories – 145 kcal

Bread units – 1 XE

As you can see, the dish turns out to be truly diabetic. For one serving of 300 grams there will be only 3 XE, which is ideal for a hearty lunch.

Don't forget that buckwheat has an average glycemic index of 55. Therefore, you should not overeat and control your sugar levels. You can wash down the dish with natural chicory tea. Chicory contains inulin, which will prevent some of the carbohydrates from being absorbed, thereby lowering the HE and GI of the dish. Read about the benefits of chicory for diabetes here.

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Buckwheat casserole according to this recipe turns out really incredibly tasty! This is a full-fledged tea pie, only a dietary one. The composition of the pie does not contain a single ingredient harmful to your figure and health - only healthy and natural products.

The casserole is not difficult to prepare using buckwheat porridge, and if you cook it in advance, the cooking process will be very simple.

Type of dish: baked goods Calorie content: 133 kcal

Buckwheat casserole is good cold as a tea pie, but can also be served warm with sour cream, jam, berry sauce or any other addition as a separate dish.

I really love such delicious recipes: eating, having fun and at the same time losing weight or not gaining weight is the dream of any woman, and this diet pie is just from this series.

Buckwheat casserole recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Buckwheat casserole”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Buckwheat casserole is 125.4 kcal.

• Serving = 315 g (395 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Diet casserole

• buckwheat – 100 g.,
• kefir – 100 g.,
• carrots – 1 medium,
• apple – 1 medium,
• prunes – 5 pcs.,
• egg – 1 pc.,
• cinnamon – 1 tsp. ,
• a pinch of salt,
• 1 tbsp. sugar as desired

• Before you start preparing the casserole, you need to cook the buckwheat and carrots - they can be cooked together. To do this, pour 100 g of buckwheat into a pan, fill it with 200 g of hot water, add a pinch of salt, put carrots cut into pieces, bring the water to a boil, turn off the heat and cover the pan. In 20-30 minutes, buckwheat and carrots will be ready. We need them cold.
• After the buckwheat has cooled, we continue preparing the casserole. Place kefir, egg and cinnamon in a blender and beat them, then put in the apple, prunes, boiled carrots cut into pieces and grind everything well until smooth. You can do without a blender and do it by hand.
• If desired, add 1 tbsp to the dough. sugar if you like it sweeter, but the casserole tastes sweet even without sugar.

• Place the resulting crushed mass into the buckwheat porridge and mix everything. You can do the opposite - put the buckwheat porridge in a blender and chop it and mix it in a blender along with all the products if you want to get a more homogeneous dough. This does not affect the final result - in any case, the casserole will turn out delicious.

• Place the dough in a small baking dish and place in the oven at 180C for about 30 minutes until golden brown.

It is better to use a form for baking from which it will be convenient to remove the casserole later: silicone or with removable sides, since buckwheat casserole in a warm state tends to crumble a little.

The casserole should be cooled and placed in the refrigerator overnight - then it “sets”, cuts well and does not crumble. You can put it in the refrigerator directly in the form and after cooling there will be no problems with removal.

However, in my family more often than not there is not enough patience and a delicious casserole ends up being warm: it doesn’t matter that the casserole has not yet “settled” and the pie crumbles a little on the plate - the main thing is that it is tasty and healthy. And we prepare it not for the holiday table, but for ourselves as a favorite everyday dish.

Usually there are not many recipes for buckwheat dishes on our menu, but buckwheat, as you know, is the “queen of cereals.” I would like to expand the usual range of use of the buckwheat group and use healthy buckwheat as often as possible not only as a side dish, but also as a basis for dietary baking.

Buckwheat casserole or krupenik (it is more correct to call a casserole made from any cereal) is a good example of using the healthiest buckwheat in confectionery products. This is a healthy recipe.

Other buckwheat recipes:

Bon appetit and be healthy! Leave your comments - feedback is very important!

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Timosha and Marishka

Recipes for casseroles with buckwheat

(266) The best selection of recipes for casseroles with buckwheat is collected here. You will always find it in casserole recipes. We also have two thousand and forty-two recipes for casseroles with mushrooms.

Curd casserole with buckwheatIngredients: Buckwheat 200 grams, Cottage cheese 200 grams, Eggs 2 pieces, Salt 1 to taste, Onions 2 pieces, Carrots 1 piece, Champignons 100 grams, Cheese To taste I want to say that cottage cheese casserole does not have to be sweet. You can prepare, for example, cottage cheese casserole with buckwheat and mushrooms. It turned out incredibly delicious! I highly recommend trying it! By the way, feel free to complement this casserole with fresh...

Meat casserole with buckwheatIngredients: Buckwheat 0.5 cups, Minced meat 500 grams, Hard cheese 100-150 grams, Eggplant 1 piece, Carrot 1 piece, Onion 1 piece, Garlic 2 cloves, Tomato paste 1 tbsp. spoon, Dill 1 bunch, Butter 40 grams, Flour 2 tbsp. spoons, Milk 1 Cup, Salt, pepper To taste, Herbs To taste It often happens to me - I make buckwheat porridge, and in the end someone did not eat or ate less than expected. Thus, it remains, and on the second day no one wants to eat it, so I decided to cook something from it. Yes, something that would make you want to...

Buckwheat and chicken casseroleIngredients: Chicken fillet 800-900 grams, Buckwheat 2 cups, Onions 2 pieces, Garlic 2 cloves, Grated cheese 2 cups, Water 2 cups, Sour cream 220 grams, Salt, pepper To taste Buckwheat and chicken casserole is very nutritious and delicious. In addition, the baking method is much healthier. Due to the fact that raw ingredients are used in preparing the dish, be sure to check the readiness of the casserole and whether you have enough...

Sweet buckwheat casserole Ingredients: 70 gr. buckwheat, 80 gr. kefir, 80 gr. carrots, 50 gr. prunes, 50 gr. apples, 1 egg, 2 tbsp. spoons of honey, a pinch of cinnamon, and also: butter for greasing the mold, sour cream and frozen berries for serving. Boil buckwheat in 150 ml of water until the moisture is completely absorbed. Let cool. Boil the carrots until soft and puree them in a blender or grate them. Finely chop the prunes and apple. Mix the egg with kefir, honey and cinnamon. Add cooled buckwheat...

Buckwheat casserole with minced meatIngredients: Buckwheat 2 Cups, Minced pork 300 grams, Onions 1 Piece, Carrots 2 Pieces, Egg 2 Pieces, Milk 1 Cup, Hard cheese to taste, Vegetable oil 1 Tbsp. spoon, Spices To taste (salt, pepper) Do you want to diversify your diet without spending too much on expensive products? Prepare buckwheat casserole with minced meat from what you have on hand. You can cook it from yesterday’s buckwheat or cook it fresh - it will be equally tasty. Minced meat chosen...

Buckwheat casserole Ingredients: Flour 2 teaspoons, Dill to taste, Tomato 1 piece, Breadcrumbs 1 tbsp. spoon, vegetable oil 1 tbsp. spoon, Spices To taste (salt, pepper), Buckwheat 1.5 glasses, Champignons 300 grams, Eggs 2 pieces, Butter 2 tbsp. spoons, Sour cream 0.5 Cups, Onion 1 Piece An excellent buckwheat casserole will appeal to all lovers of good food. Fragrant and satisfying, no one will pass by! Buckwheat casserole is good served with fresh vegetables or a salad made from them. I leave here a step-by-step cooking recipe with photos. P…

Buckwheat casserole in the oven Ingredients: Buckwheat - 1 cup. (200 ml), Vegetable oil - 2 tablespoons, Carrots - 1 pc., Tomatoes - 1 pc., Cabbage - 100 g Rinse the buckwheat, add 2 glasses of water, bring to a boil and cook until half cooked. Boil carrots and grate on a coarse grater. Cut the tomato into slices. Chop the cabbage and simmer slightly. Assembling the casserole. Place buckwheat in greased...

Casserole with buckwheat and croutonsIngredients: Chicken egg - 5 pcs, Milk - 0.5 l, Buckwheat - 1 cup, Condensed milk (boiled) - 1/2 jar, Crackers (stale white bread is possible) Mix milk, eggs and boiled condensed milk , pour the buckwheat into a baking dish, put broken crackers on it and pour the resulting mixture, bake at a low temperature of 150-170.

Buckwheat casserole with minced chicken Ingredients: minced chicken - 700 g, buckwheat - 250 g, hard cheese - 120 g, carrots - 2 pcs., apples - 2 pcs., onions - 2 heads Mix vegetable and butter, fry diced onions and grated carrots. Add prepared minced chicken, spices to the frying mixture, knead the mixture until smooth and place in the pan. Separately, boil the buckwheat, cool, add...

Buckwheat casserole with chickenIngredients: Buckwheat - 1 tbsp., Chicken fillet - 2 pcs., Onions - 1 pc., Refined sunflower oil - 30 ml, Carrots - 1 pc., Soy sauce - 100 ml, Sour cream - 200 g , Salt - 1 pinch, Chicken eggs - 2 pcs. For the casserole you will need boiled buckwheat (2 cups), chicken fillet, onions, carrots, vegetable oil, soy sauce, eggs and sour cream. Pour soy sauce over chicken fillet and leave for 1 hour. I left it in the refrigerator overnight. Fry the onion and carrots until half cooked...

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Treatment, symptoms, drugs

Buckwheat casserole is a great opportunity to feed the whole family heartily and tasty. After all, you must admit, it often happens when you don’t want to eat simple porridge, so it sits in the refrigerator for several days. But if you add a few additional ingredients to it, you will get an incredibly appetizing dish that both adults and children will enjoy.

Many people will like buckwheat casserole much more than ordinary unleavened porridge.

How to add variety to your diet

So, buckwheat casserole. There are a great many recipes for its preparation: with vegetables and mushrooms, poultry and minced meat, with cottage cheese and sour cream, with fruits, berries, dried fruits, etc. In short, from this variety everyone will be able to choose a dish to suit their taste, even the most sophisticated gourmets.

On a note! By the way, eating buckwheat dishes has a positive effect on hematopoiesis, and is also useful for diseases of the heart, liver, blood vessels and a number of other diseases. Cereals are rich in vitamins, microelements and other biologically active substances that are necessary for the normal functioning of the whole body!

Buckwheat casserole is a great opportunity to get benefits with taste. As a side dish, buckwheat usually turns out dry, but the casserole, on the contrary, is always very juicy, aromatic, and the appetizing crust that forms on its surface during the cooking process will not leave anyone indifferent. And at the same time, this dish is a rather unexpected way to make your menu more varied, because we are more accustomed to casseroles made from pasta, potatoes and cottage cheese, and buckwheat in this role seems inappropriate to many. And today we will destroy this stereotype. Let's get started!

We are all familiar with casserole from childhood, usually cottage cheese or semolina. These types of casseroles are very popular, but there are also casseroles made from potatoes, zucchini, meat, cheese, vegetables, etc. I recently discovered a very unusual buckwheat casserole, the recipe for which I want to share. The fact is that this dish is not only very tasty, but also healthy, it can even be called dietary.

Buckwheat was known to the ancient Slavs, who knew about its benefits and called buckwheat porridge the food of heroes. This is not surprising, because in terms of the amount of protein, this cereal is not inferior to meat and contains many useful elements. Buckwheat porridge is considered dietary because it is easy on the stomach, lowers blood sugar levels, helps eliminate cholesterol, and normalizes blood clotting. This is also an indispensable tool for those who want to lose weight without harming their health. Weight loss occurs due to the removal of toxins and normalization of metabolism, and not due to a decrease in calories. I love buckwheat very much, sometimes I cook too much of it, I don’t have time to eat it, and after a few days the porridge already loses its taste. It is in such cases that I remember buckwheat casserole: the porridge will not go to waste, and there is a reason to prepare a delicious dish. If you have a multicooker, the cooking process will become even faster and easier.

To prepare buckwheat casserole in a slow cooker, you will need:

buckwheat - 1 tbsp. cottage cheese - 200 g sour cream - 0.5 tbsp. eggs - 2 pcs. sugar - 2 tbsp. l. (if you wish, you can make buckwheat casserole in a slow cooker not sweet, but salty, in which case add salt to taste) salt - 0.5 tsp. butter - 2 tbsp.

How to cook buckwheat casserole in a slow cooker:

1. Mix ready-made buckwheat porridge, cottage cheese, sour cream, eggs, sugar (or salt instead of sugar, if you are making a savory casserole) and butter (leave a little to grease the multicooker bowl). 2. Mix thoroughly. 3. Place the mixture for our future buckwheat casserole into the multicooker and carefully level the surface. 4. You will need to cook buckwheat casserole in a multicooker on the “Baking” mode for 60 minutes. Which, in fact, is what we do. 5. After cooking, open the multicooker and let the casserole cool (for a golden brown crust, you can turn the casserole over using a steaming bowl and cook for another 10 minutes). 6. Carefully and without sudden movements, turn the buckwheat casserole onto a steaming container and then transfer it to a dish.

All is ready! Very simple and tasty!

Bon appetit!

Recipe revised 02/23/2015

Simple casserole

This is the simplest option for preparing buckwheat casserole, which will not require any special effort from you or time to prepare additional ingredients.

• a glass of boiled cereal;
• a raw egg;
• small onion;
• 50 g hard cheese.

Peel the onion and finely chop it. Sauté in vegetable oil until golden brown. Mix with boiled buckwheat.

Grate the cheese on a fine grater. In a separate bowl, beat the egg and add a little salt. We also combine the prepared ingredients with the porridge. Mix everything.

Preheat the oven to 180°C. Grease a refractory mold with butter and place the buckwheat mass into it. Cover with foil or a lid and bake. After a quarter of an hour, take out the finished dish, let it cool slightly and cut into portions.

Serve buckwheat casserole with fresh vegetables and herbs

Casserole with vegetables and buckwheat: step-by-step recipe

To make it, you need to buy in advance:

• buckwheat;
• butter;
• carrot;
• pumpkin;
• Bell pepper;
• zucchini;
• salt;
• spices (coriander).

Preparation is divided into several stages:

1. First you need to boil the buckwheat.
2. Then the vegetables are chopped (zucchini and onions) and grated (carrots, peppers) and fried in a frying pan in melted butter. When they are slightly browned, you can add pumpkin cut into large pieces. Spices are also added here.
3. Coat the baking dish well with melted butter and put buckwheat in it first, and vegetables and pumpkin on top. Sprinkle cheese on top.
4. Prepare the vegetable casserole at a temperature of 180 degrees for 30 minutes.

Meat casseroles

Buckwheat porridge casserole with meat or minced meat is already a complete main dish that does not require any additives. You can easily take it with you to work or prepare it for Sunday lunch when the whole family gathers around the table.

With minced meat

• 300 g cereal;
• 350 g minced meat;
• 100 g cheese;
• 1 onion;
• 50-60 ml sour cream;
• butter;
• salt;
• spices.

Wash the grains, sort them and boil them, after adding a little salt to the water.

Peel the onion, finely chop it and sauté in a small amount of butter. When a golden brown crust forms on it, add minced meat to the pan.

Advice! You can use absolutely any minced meat – pork, beef or chicken, it doesn’t matter!

Mix everything well and cook covered for about ten minutes. Bring the mixture to taste with salt, sprinkle with your favorite spices, pepper, mix again and remove from the stove.

Grate the hard cheese on a fine grater and combine it with sour cream.

Apply a thin layer of butter to the walls of the refractory mold, lay out half the cereal, then fried minced meat mixed with onions, half a portion of sour cream and cheese. Repeat all the layers, covering them with the remaining sour cream.

Place the pan in an oven preheated to 200°C and cook the casserole for half an hour.

Juicy buckwheat casserole with minced meat

With Chiken

To prepare this dish you need to prepare the following products:

• a glass of cereal;
• 2 chicken fillets;
• 150 g cheese;
• 190 ml sour cream;
• medium bulb;
• 3 cloves of garlic;
• a teaspoon of khmeli-suneli spice;
• salt;
• oil.

We thoroughly wash the buckwheat and boil it in salted water until half cooked. Place the cereal in a heat-resistant form.

We wash the chicken, trim off the fat and put it in a saucepan, add salt, cook until fully cooked. Take out the meat and cut into small cubes. Place on buckwheat porridge and sprinkle with spices. Pour in a little less than a glass of hot water.

Mix sour cream with grated cheese and brush the chicken fillet on top. Place the dish in a preheated oven and bake at 180°C for an hour.

Sprinkle buckwheat casserole with chopped herbs and serve hot

Buckwheat casserole with mushrooms

Buckwheat casserole with mushrooms, cooked in the oven, is a very tasty lean dish that will delight you with its unusual aroma. To prepare it you need the following products:

• one and a half glasses of cereal;
• 280 g champignons;
• 2 eggs;
• a quarter stick of butter;
• large onion head;
• half a glass of sour cream;
• a couple of tablespoons of flour;
• dill;
• breadcrumbs;
• vegetable oil;
• dried herbs;
• salt.

Pour water (1 liter) into a saucepan and let it boil. When the first bubbles appear, add the washed cereal, add half a teaspoon of salt and cook over high heat for about 5-7 minutes. When the water becomes slightly less and its level reaches the level of buckwheat, add butter, reduce the gas supply to the minimum mark, cover with a lid and cook the porridge for about a quarter of an hour. Once the buckwheat is completely cooked, remove the saucepan from the stove and let it cool.

Break the eggs into a deep bowl and beat them with a whisk. Add the egg mixture to the cooled cereal and mix.

We are preparing the filling for our casserole: peel the onion, chop it as finely as possible and sauté in vegetable oil until golden brown. We thoroughly wash the mushrooms, cut off the tip of the stem in a thin layer and remove the skin from the caps. Cut into slices and place in a frying pan with the fried onions. Season with salt and add a pinch of ground pepper if desired. Cook the mushrooms with constant stirring until they become golden brown.

Take another frying pan, heat it on fire and sauté the flour. Don't forget to stir so it doesn't burn. When the flour acquires a creamy hue, pour water into it in a thin stream and mix thoroughly so that no lumps form. Pour in sour cream, add a pinch of salt and aromatic herbs.

Recommendation! If the sauce is too thick, dilute it with water. As a result, the mass should have the consistency of liquid sour cream!

Pour the sour cream sauce into the pan with the fried mushrooms. Chop the dill and also add it to the resulting filling. Mix everything, add a little salt if necessary.

Buckwheat casserole with chicken in the oven, classic recipe

Ingredients

• - 1 tbsp. with top + —
• - 1 PC. + —
• - 1 PC. + —
• - 5-6 tbsp. + —
• - 2 pcs. + —
• — 150 g + —
• - 2 tbsp. + —
• - 1/3 tsp. + —
• - to taste + -

How to make a delicious buckwheat casserole with chicken with your own hands

1. First, let's make a cereal base for our dish. To do this, you need to fill the cereal with water so that the water is 2 fingers higher than it, and put the pan on the fire.
2. When the liquid reaches a boil, turn the heat down, add water and cover the vessel.
3. After the water has boiled away and the grains of buckwheat have softened, turn off the heat, cover the pan tightly with a lid and leave its contents to cool as is.
4. While the buckwheat is cooking, boil the meat. If you add a bay leaf and a couple of peppercorns to the broth, the resulting aromatic liquid can be used for soup or gravy for cutlets.
5. After letting the fillet cool slightly, cut it into pieces about 1 cm thick.
6. We remove the husk from the onion, cut the juicy pulp into large cubes and put it in a frying pan, where by that time half of the oil should be heated.
7. Sauté the onion until soft, add the meat, pepper, after 5 minutes add 2 tbsp. sour cream. Stir for another 5-7 minutes and turn off.
8. In a deep bowl, combine the eggs and the second part of the sour cream, mix until smooth, add salt.
9. Three larger cheeses on a grater.
10. Grease the mold with the remaining oil, place a third of the prepared porridge on the bottom, sprinkle with a third of cheese shavings. Cover with the second part of the porridge and fill it with cheese.
11. The last layer is chicken with onions. Sprinkle the rest of the porridge and cheese on top.
12. Fill everything with scrambled eggs and place the pan in a hot oven. At a temperature of 180 o C, the treat will be ready in 40 minutes.

The casserole covered with a golden cheese crust can be served with sour cream or vegetable salad after allowing it to cool slightly.

Buckwheat casserole with vegetables

You can add any vegetables that are currently in your refrigerator to this casserole. It is desirable, of course, that they be seasonal - then the dish will not only be very tasty, but will also have great benefits. The ingredients you will need are:

• 200 g cereal;
• medium zucchini;
• medium eggplant;
• a couple of tomatoes;
• a couple of tablespoons of tomato paste;
• a couple of cloves of garlic;
• dried herbs – basil, thyme;
• fresh herbs – parsley, dill;
• a couple of tablespoons of balsamic vinegar;
• 180 g cheese;
• frying fat;
• salt.

Boil the cereal in salted water: to one part buckwheat, two parts water. You don’t have to cook it, but pour boiling water over it and let it brew for an hour. But this method is only suitable if you have time. So, buckwheat porridge is ready.

Turn on the oven and preheat it to a temperature of 170°C.

We deal with vegetables. Wash the zucchini thoroughly and cut it into small cubes. We also wash the eggplant, cut it into pieces, put it in a deep bowl, add a pinch of salt, fill it with water and leave for ten minutes. Blanch the tomatoes in boiling water for 30 seconds, then remove the skin and cut as desired. Peel the garlic and finely chop it with a knife.

Place the eggplants in a colander, wait a couple of minutes for the excess liquid to drain, and place them along with the zucchini in a preheated frying pan. Fry until golden brown, add tomatoes, pasta and garlic. With a low gas supply, we continue to cook the vegetables. Pour in balsamic vinegar, season with aromatic herbs, salt and pepper. Simmer the filling for a quarter of an hour.

Advice! It is advisable to cover the pan with a lid so that the vegetables give more juice. If they start to burn, you can add a quarter glass of water!

Add chopped greens to the prepared vegetables and mix.

We take the dish in which the casserole will be cooked and grease it with any fat. Spread the porridge, then the vegetables, mix if desired and sprinkle grated cheese on top. Place everything in the oven and cook for about 20 minutes.

Buckwheat and vegetable casserole with a crispy cheese crust

Recipe for buckwheat casserole with chicken in the oven

For it you will need:

• 2 cups buckwheat;
• chicken meat (preferably breast);
• carrot;
• sour cream (fat content 15%);
• greenery;
• mayonnaise;
• 1 tbsp. l. vegetable oil;
• a little spice.

Recipe for making chicken casserole:

1. First you need to cook the cereal, and then put it in a baking dish - this will be the first layer of the casserole.
2. Then fry the carrots and onions until golden brown, after chopping them. The resulting frying needs to cover the entire first layer of the casserole.
3. Marinate chicken meat in spices, salt and mayonnaise; it should remain under the marinade for at least half an hour. After which it needs to be laid out in a third layer in the mold.
4. On top you need to grease the casserole with a sauce made from sour cream and mayonnaise, and then sprinkle with fresh herbs - for example, onions or parsley - and grated cheese.
5. The dish is prepared for about 35-40 minutes in the oven, heated to 180-200 degrees.

The dish turns out juicy and very satisfying.

Buckwheat casseroles with cottage cheese

These casseroles make a great breakfast for absolutely anyone. Choose the recipe you like and start cooking!

With banana and cottage cheese

Ingredients you will need for buckwheat casserole with cottage cheese and banana:

• 200 g of ready-made porridge;
• 200 g cottage cheese;
• raw egg (white);
• banana;
• 15-20 g honey;
• a pinch of cinnamon.

On a note! To prepare this dish, it is better to use a slightly overripe banana, which will be softer and give more flavor!

Mash the banana into a paste using a fork, add honey and stir. Separately, beat the egg whites and also add them to the banana mixture. We spread the cottage cheese, cinnamon and porridge passed through a fine sieve. Mix everything thoroughly.

Pour the mixture into a large mold (if desired, you can place it in muffin tins) and place in an oven preheated to 180°C. Bake for 20-25 minutes.

Buckwheat casserole with cottage cheese and banana will be very tasty both hot and cold.

Buckwheat casserole with cottage cheese - recipe with step-by-step photos / Menu of the week

How to get a child to eat both buckwheat porridge and cottage cheese at the same time? It couldn’t be easier – prepare a delicious, aromatic and 100% healthy buckwheat casserole with cottage cheese. You can serve this delicacy with berry sauce or jam; children will definitely not refuse such a piece, if you also call the casserole a cake.

1.

Sort out good quality fried buckwheat groats from debris, rinse several times with cold water, pour boiling water (1:2 - grains/water), add about half a teaspoon of salt (don’t be afraid, the finished casserole will not be salty) and put on low heat covered lid. Cook the porridge until cooked - this will take about 15 minutes. You don’t need to season the porridge with oil.

2.

It is better to take cottage cheese (homemade or purchased) of medium humidity, with a fat content of 9%. Too dry cottage cheese will not combine well with buckwheat. But if you have just such cottage cheese, then add 30-50 ml. sour cream and blend in a blender - this cottage cheese is ideal for casseroles. Too wet cottage cheese will dissolve in the buckwheat and will not be felt in the casserole.

Cottage cheese can be ground through a sieve or turned into a paste in a blender.

3.

Pour raisins (light or dark) with warm boiled water and leave aside for 15-20 minutes. The temperature of the water should not be higher than 36-37 degrees (a comfortable temperature for the skin); if it is too hot, our raisins will become very soft and will not be felt in the casserole. Drain the water from the raisins and dry the dried fruits on paper towels.

4.

Butter (or creamy vegetable mixture) for casserole must be at room temperature - this way it will better combine with all the ingredients, so you need to remove it from the refrigerator in advance.

5.

You need to take sweet varieties of apples - White filling, Glory to the winner, Jonathan, Gala, Golden, Saffron, Red Delicious - then the casserole will get a sweet, delicate, refreshing taste. If the apples are sour, you will have to add more sugar, which can make it cloying.

Peel medium-sized apples (I have Golden ones) and grate them on a grater (the side for hash browns) to the seeds.

Place the apple mixture in cheesecloth (two layers will be enough) and try to squeeze out the juice as much as possible. If you do not squeeze out the liquid, but add applesauce and juice to the dough, then this casserole will fall apart.

6.

Add applesauce to the cottage cheese and stir.

7.

For egg-sour cream dressing, you need to combine eggs with regular and vanilla sugar and sour cream. Add 2-3 tsp. lemon juice and about a teaspoon of cinnamon. Lemon juice along with sour cream will act as a thickener, and cinnamon will add flavor to the finished dish.

8.

At low mixer speed, beat the contents of the bowl until fluffy. There is no need to beat too long, the consistency should be slightly liquid, not like a tightly beaten egg white.

9.

For the casserole, we need to take 400 g of ready-boiled buckwheat, which is about 13 tablespoons. Transfer the finished buckwheat to a bowl and let it cool.

To keep the casserole tender and soft, I recommend blending the buckwheat in a blender. Or you can skip this process and just add ready-made buckwheat to the dough.

10.

Mix the crushed porridge with the curd and apple mixture.

Add soft butter to the dough and mix.

11.

Add 50 g of raisins to the dough. The remaining 20 g will be used to decorate the finished casserole.

Turn on the oven at 200 degrees.

12.

Combine the liquid mixture with the buckwheat-curd mass. Mix.

13.

Line a springform pan d 20 cm (you can take d 18 cm - then the casserole will be taller) with parchment and grease the sides with butter. The bottom of the pan does not need to be greased with oil, since there is enough oil in the dough and you don’t have to worry that the casserole will burn.

Transfer the buckwheat-curd dough into a mold and knock it on the table several times, this way we expel the air and the finished casserole will be smooth, without voids.

In order for the casserole to have an appetizing golden crust on top, you need to place several (7-8) thin pieces of butter in a chaotic order.

14.

Bake the casserole for 20 minutes at 200 degrees. Check readiness as usual with a toothpick. If the stick is dry and clean, the dessert is ready.

15.

Cool the finished casserole, remove from the pan, decorate with raisins, lemon zest (optional) and sprinkle with powdered sugar. You can serve hot or cold casserole with tea or milk, with all kinds of berry sauces, jams, honey, preserves and sour cream.

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