I don't like to spend a lot of time preparing food every day, so I'm always looking for simple recipes and cooking methods. The idea of homemade semi-finished products seemed very interesting to me - and, as it turns out, it can really make life easier.
Famous Chefs It is often advised to regularly make preparations for future use. For example, the legendary Spaniard Ferran Adria recommends always keeping fish, chicken, beef broths, tomato sauce, Bolognese and pesto sauces, peas, spinach. I use frozen vegetables all the time, but I have never tried storing sauces and broths in the freezer. So, one Saturday, I armed myself with patience, as well as a set of colorful containers and a pack of plastic bags, and decided to spend half a day in the kitchen so that I could then enjoy home-cooked food for as long as possible without any effort. I decided to cook lazy cabbage rolls, hedgehogs with cheese, stuffed peppers, cutlets, Bolognese sauce, cheesecakes and broths - vegetable and chicken (and at the same time boiled chicken meat).
Cutlets are the first thing that comes to mind when you think about semi-finished products. I’ve prepared them for future use myself before. simple recipe from ground beef, white loaf, eggs and onions. But at first there were difficulties with freezing. Many people advise placing the cutlets first on cutting board and put them in the freezer together, and when they harden, put them in a bag. But for some reason things weren’t going well for me: either the cutlets froze tightly to the board, even though it was sprinkled with flour, or they didn’t have time to freeze completely and then stuck together in the bag. As a result, I came up with a method that turned out to be very convenient for me: I put the cutlets on a plate covered with cling film or a bag so that there is free space between them, and then I cover it with another layer of film on top. Already frozen cutlets are very easy to separate from polyethylene, put into a bag and store in it. 
I prepared lazy cabbage rolls according to the classic recipe. Having fashioned cutlets from the cabbage-meat mixture, I put them in the freezer, also placing them on plates covered with cling film.
For hedgehogs with cheese, I used 1/3 boiled rice and 2/3 ground beef, an egg and onion. Mixing everything in homogeneous mass, molded it into small round cutlets and, placing a piece of cheese in the middle, pinched the edges well, like a pie, and then gave the cutlet the shape of a ball. I froze the hedgehogs using the same “technology”.
Next it was the turn of the stuffed peppers. I chose the classic one with meat. I thought this was one of the most great options homemade semi-finished products - very quick to prepare and easy to freeze.
From the remaining minced meat, I prepared a huge pan of bolognese sauce according to Ferran Adria's recipe (although I excluded the pork and butter, but added a little red wine), and then, after cooling, put it in containers and put it in the freezer.
Bolognese sauce (from the book " Family dinner. Cooking at home with Ferran Adria")
(can be stored for 5 days in the refrigerator or 6 months in the freezer)
Ingredients (for 2.5 kg): butter - 225 g, chopped beef - 1.2 kg, minced pork- 350 g, onion - 500 g, celery - 150 g, carrots - 400 g, olive oil extra virgin - 150 ml, chopped tomatoes in own juice- 1.6 kg, sugar - 2 g, tomato paste - 12 g.
Preparation. Place a large saucepan over medium heat. Melt the butter. Add minced beef and fry until it changes color, then add the minced pork. Fry for a few more minutes, then sprinkle with salt and pepper and cook for another 15 minutes, stirring frequently, until the mince is golden brown. Meanwhile, finely chop the onion, celery and carrots. Place another pan over low heat and pour olive oil into it. Lightly sauté the vegetables until softened, about 12 minutes. Add meat to vegetables and mix everything together well. Add chopped tomatoes and puree. Sprinkle with salt, pepper and sugar. Cook over low heat for one and a half hours.
By the way, you can make it for future use and freeze it. homemade pasta, as, for example, advises Valentino Bontempi. Then your homemade spaghetti and Bolognese sauce can be taken out of the refrigerator at any time and cooked in literally 15 minutes.
Chicken Soup (from Gwyneth Paltrow's Daddy's Girl)
Ingredients: 1 chicken carcass, 1 teaspoon black peppercorns, 1 Bay leaf, 2 celery stalks (chopped), 1 large head onions(chopped), 2 carrots (chopped), 3 sprigs thyme, 1 teaspoon coarse salt
Preparation. Place all ingredients in a large soup pot, pour cold water(2.8 L volume) and bring the broth to a boil over high heat. Skim off the foam, then reduce the heat and simmer over low heat for 1.5 hours. Cool the broth, then strain and pour into freezer containers. The broth is stored in the refrigerator for 1-2 weeks, in the freezer for 6 months.
I took some more water, but the broth still turned out quite strong. When it cooled down, I divided it into 4 portions (about 1 liter each) and froze it in plastic bags - not very aesthetically pleasing, but convenient.
Boiled chicken meat
I removed the chicken meat from the bones and, dividing it into portions and placing it in containers, also froze it. It can be added to salads, soups, vegetable stews or, lightly fried, mixed with a sauce of champignons, garlic and cream.
Vegetable broth (from Gwyneth Paltrow's book "Daddy's Girl")
Ingredients: 1 large onion (chopped), 2 carrots (chopped), 1 stalk of celery (chopped), 1 leek (chopped), 3 cloves of garlic, crushed with the flat side of a knife blade, 4 sprigs of parsley, 4 sprigs of thyme , 2 sprigs of tarragon, 1 bay leaf, 1 teaspoon of coarse salt, 1 teaspoon of black peppercorns, 2.8 liters of cold water.
Preparation. Combine all ingredients in a saucepan. Bring the broth to a boil, then reduce the heat and simmer for 45 minutes. Let cool and strain into a clean container. This broth can be stored in the refrigerator for 1-2 weeks, in the freezer for 6 months.
The vegetable broth was very flavorful. I froze it in small bags, just like the chicken one.
Syrniki
I made cheesecakes with dor blue, and from freezing them taste qualities were not harmed in any way. The same cannot be said about lazy dumplings, which I often cooked before and once froze as an experiment: they immediately crumbled during cooking.
Results: it took me about 5 hours to do everything, I tried to cook several dishes at the same time. But the end result didn’t just please me—it shocked me. The resulting preparations lasted me and my husband for almost three weeks. All this time we spent a minimum of time on cooking, and it seems that we saved a lot of money - after all store-bought semi-finished products Not only are they much inferior in quality to homemade food, but they are also more expensive. Of course, the issue of lack of time can be solved in another way: go to a restaurant, order food at home, or, in the end, cook pasta with sausages - this is a personal matter for everyone, but I found it for myself perfect option, and maybe it will be useful for someone else.
This is very useful preparation. Frying can be used for soups, as well as side dishes and main courses.
Frying is done in several types: carrots and onions, fried large quantities oils; grated fried beets and fried carrots and onions together with tomato paste (preparation for borscht); grated raw carrots.
It is worth considering that fried onions, if they sit in the freezer for more than a month, begin to absorb the odors of the refrigerator, so their aroma and taste change for the worse. If this is not felt so much in soups, then it will be felt in a side dish. In principle, onions do not tolerate freezing very well. But a lot depends on freezer how well it freezes.
But frozen raw carrots store wonderfully and do not change the taste at all. Since carrots are not fried, they are perfect for children's soups.
The nuance in preparing fried fried meat is not to add a lot of oil; it is better to add a little water during the frying process than to add oil again, otherwise the fried food will turn out nasty and slimy.
Another point is the manufacturability of the freezing process. Any ready dish, which you have prepared, be it a sauce or frying, you must first cool it at room temperature, then place it in the refrigerator and only then, when the workpiece has cooled normally, package it in bags.
It is better to freeze briquettes as thin as possible. It is very convenient to use zip bags. Place a fairly thin layer of frying in the bag, about 1 cm. This will make it easy to break off from the briquette required quantity. Also, such flat bags can be stored quite compactly.
2. Sauces
Can be done various options. For example, fry the onion, then add minced meat, then tomato paste or pureed tomatoes, as well as spices and salt.
If you have limited time or really want to eat, then all you have to do is put a side dish, for example, pasta, to cook and quickly defrost the ready-to-eat sauce. It is convenient to pack such preparations in portions; to do this, simply write on the bag how many portions there are and take out the bag that you need in the current situation.
To make sauces, you can freeze pureed tomatoes and tomato paste. Very convenient to freeze in silicone molds. Just put what you need to freeze into molds and put it in the freezer.
After the workpiece is frozen, remove it from the molds and package it in bags. This preparation can be used not only for making sauce, but also for soup.
Every woman dreams of freeing herself from household duties, even for a short time. Vacations or family time together are clearly better than standing at the stove every day. Regular consumption of semi-finished products from supermarkets can hardly be called healthy food, this is especially true for children.
The freshness of the product is also in question, as is compliance the right conditions saving in the store. You can reduce cooking time and satisfy the needs of each family member by preparing a variety of semi-finished products once a week and sending them to the freezer.
Production of frozen meat and fish semi-finished products
The main advantage of home-made semi-finished products (as opposed to store-bought ones) is that they are made exclusively from natural products. They do not pose a risk to human health and can be safely served to children. After a busy day at work, semi-finished products are brought to readiness and a side dish is prepared for them.
Meat and fish semi-finished products ( cutlets, meatballs, zrazy and much more) are preparing in large quantities according to the standard recipe. Next, the finished product must be placed in a container, having first ensured that it is frost-resistant. After this, the container can be sent to the freezer. Let's look at the features of preparing frozen fish cutlets at home.
As the main component, you can use small-boned fish ( hake, pike perch, perch, etc.)
It is noteworthy that in the case of using frozen fillet industrial production, the cooking process is greatly facilitated.
The fish should be cut into fillets that do not contain skin or bones. Next, they are cut into small pieces and passed through a meat grinder.
Adding Soaked Bread allows you to increase looseness cutlet mass, and passing it through a meat grinder again promotes uniformity. A raw egg favors the viscosity of the resulting mass. Spices ( salt and ground pepper ) improve taste finished product, as well as finely chopped onions.
Thorough hand kneading and forming cutlets are the next stage of preparation.
The proportions of the starting ingredients are as follows: 1 kg. minced fish, 300 grams of bread, 2 eggs, onion, salt and pepper to taste. Perishable products must be placed in the freezer immediately.
Otherwise, the development of microorganisms in a favorable environment makes the cutlets completely unsuitable for consumption. Prepare in the same way meat cutlets .
Semi-finished products are individually laid out on a board(plate) that have been previously sprinkled with flour, since contacting them with each other will lead to deformation. It is recommended to freeze fish cutlets Not in large portions. After a short freezing process, finished goods placed in a food storage container and sealed hermetically.
The advantages of this method are obvious; even our ancestors actively resorted to it. Due to the lack of freezers, prepared semi-finished products were prepared in large quantities and stored in special bags all winter.
Other, no less useful semi-finished products - homemade
Frozen cabbage rolls are very tasty or stuffed pepper. It is noteworthy that you can start cooking them without waiting for defrosting. Homemade pancakes are not inferior in popularity, and often pampering your household with them is quite possible with the help of preparations.
To prepare the dough we will need: 2 eggs, salt and 2 tablespoons of sugar. Whisk until dissolved granulated sugar V egg mixture. Then flour, previously sifted, is gradually added. Gradually sifting small portions of the main ingredient will prevent the formation of lumps, and the dough will be airy, elastic and very light.
Adding a glass of milk with constant stirring will result in a liquid (creamy) consistency. The baking process will be made easier by adding 1 tablespoon of vegetable oil directly to the dough. Preparation meat filling consists of frying minced meat along with onions.
Pouring milk and simmering the filling until cooked will ensure a soft and delicate taste pancake filler. Baking, forming the traditional form - the so-called pancake “envelopes” and placing the semi-finished product in the freezer are the final stages.
If you choose this technology, in the process of cooking pancakes it will be enough to use a microwave. Using raw minced meat involves further frying of a popular product.
It is noteworthy that institutions Catering with a large flow of customers, they acquire a pancake maker - compact equipment for instantly preparing dough.
Cooking quickly or HOW TO GET OUT OF THE KITCHEN WITHOUT LEAVING YOUR FAMILY HUNGRY
IN THE EVENING I COOK SEMI-FINISHED FOODS FOR THREE DAYS
No, folk wisdom always right! I started making it for three days, but not ready-made food, but semi-finished products, for example, strong broth. Taking the meat out onto a plate with a slotted spoon, I separate it from the bones, crumble it, put it in the broth, and be sure to boil it. I cook from part of the broth on the first day vermicelli soup, the next day pickle, then kharcho or something else. If I run out of broth, I make it milk soup, fish, and on the day off I spend a little more time, process a lot of vegetables into borscht, cook fresh meat or chicken bouillon- again for three days.
If there is too much cooked meat for soups, I put some of it in the refrigerator, making sure to cover it so that it doesn’t get airy and pick up foreign odors. I use this meat for salads, pancakes, pies, pizza, navy pasta.
I fry on vegetable oil Not just one carrot, but several at once; I put some of them in a jar and keep them in the refrigerator. I use carrots for first courses, stewing chicken or fish, dressing salad boiled beans with garlic, etc. Similarly, I sauté onions in large quantities: they subsequently go everywhere.
Baked lard I do it right away big piece. Scooping a spoonful of fat-filled cracklings out of a jar in the refrigerator is much faster than frying them every time, for example, for scrambled eggs or potato babka. I can fry cracklings out of chicken skin and also be used at the right time, for example, in egg salad or filling pies with mushrooms.
Boiled mushrooms(fresh or dried), fried in vegetable oil with onions, for several days they are used in salads, stewed potatoes, zrazy, soup, cabbage soup.
I keep the broth from these mushrooms in the refrigerator for no more than two days. I use it to cook soup or sour cream sauce(with fried onions, maybe carrots) for pasta and rice. Mushroom broth can be added to stewed potatoes or in vegetable stew with fresh cabbage. And cracklings go wonderfully there too.
I cook cereals in two or three portions. I cook the pearl barley in water with salt, setting aside some of it; I add sugar, butter, milk, and more salt to taste to the saucepan, boil it over low heat, if possible, put it in the oven to simmer - the milk soup is ready. The remaining pearl barley the next day, heating it in a frying pan with fried onions, serve as a side dish for the second dish, and use the next portion from the refrigerator in a pickle or mushroom soup. Similarly, rice cooked without fat is used for several days - for porridge, pilaf, cabbage rolls, kharcho soup, etc. I boil the rice with only salt (boil three glasses of water, add salt, add a glass of rice, turn the heat to low, cover with a lid, leave it undisturbed for 10 minutes, then turn it off; do not open it for another 10-12 minutes).
I use cooked beans in salads (with fried carrots and onions; with garlic; With raw onions; with cracklings; with fried ham and onions; with boiled or smoked fish), in vinaigrette, borscht, rassolnik, mushroom and just bean soups.
Boiled in salt water cabbage leaves In addition to cabbage rolls, they are used for “cabbage in sour cream”, “envelopes” and “envelopes with fish”, as well as in crushed form - in lazy cabbage rolls, solyanka, and fish stew.
All these and other semi-finished products without additional heat treatment, for example, in salads, are used only on the day of preparation, and on subsequent days - after boiling or frying.
SEMI-FINISHED PRODUCTS HELP YOU COOK QUICKLY
Availability of several types of semi-finished products in the refrigerator high degree preparedness allowed me to quickly compose in the morning complex dishes. So, I get a full-fledged mushroom soup in 20 minutes by boiling potatoes over high heat in water with salt and onions, adding concentrated broth with meat, fried onions and carrots, boiled pearl barley, fried mushrooms, mushroom broth, sour cream, boiled, then held for low heat, bringing to taste and adding dried herbs.
Not entirely correct, but “quick” pilaf is made in a few minutes by frying semi-finished products from the refrigerator in a deep frying pan in vegetable oil: boiled meat which needs to be peppered, add a spoonful of sugar, a pinch of cumin, if you like, a handful of raisins into the boiling oil, add fried carrots and onions from the refrigerator, add garlic, stir, pour in any sauce, even if it’s your own, containing tomato, bring everything to boil, stir with boiled rice, reduce heat; if there is not enough liquid (butter and sauce) at the bottom, add a couple of tablespoons of broth or water and cover with a lid; bring to a boil, turn off.
BLANKS - A GOOD HELP
I also have preparations that I actively use: adjika made from tomatoes, hot and sweet peppers, garlic, pickled cucumbers - a semi-finished product for pickle sauce (some, which turned out empty, were grated on a beet grater, placed in half-liter jars, sterilized and rolled up tin lids), borscht dressings(summer - one from sorrel, the other from a mixture of sorrel, Chinese cabbage salad, chard, green onions, dill, spinach, and autumn - from beets, carrots, beans, zucchini, cabbage, onions, cauliflower, red and brown tomatoes, beet tops and parsley; By the way, all the ingredients of the autumn dressing are given in the order of their boiling in vegetable oil and the released juice before putting into sterilized half-liter jars and rolling). All these preparations are made without vinegar (they contain preservatives - cucumber pickle, oxalic acid and tomatoes), therefore, perfectly combined with fresh potato broth, meat broth, sour cream, they allow you to cook in a matter of minutes rich in flavor first course.
For broths, especially fish and chicken, I dry a “broom” of dill “umbrellas” in the summer. Both the dry stems and the “umbrellas” themselves give the soup a very pleasant taste. A mixture of dill seeds, caraway seeds, black and a little allspice peas, dried a little in a dry frying pan (preferably cast iron), grind them in a coffee grinder (then you need to wipe it thoroughly with a soft dry cloth) and use it in stews of chicken, fish, fried vegetables- cauliflower, green beans, regular beans, etc.
LONG LIVE THE DOUGH!
When friends often began to come to the children, pies, donuts, buns, brushwood, pancakes and other dough products came to my rescue. Therefore, I began to make the dough, both fresh and yeast, in large portions, leaving half of it in the refrigerator overnight, which made it possible to modify the products the next day, satiating the family and children’s company. For example, the dough for dumplings could be used the next day for ears with berries, pasties, handkerchiefs with fish, brushwood; thin yeast pancake dough, adding flour - for whites, adding baking - for a roll with sweet fillings (for example, crushed lemon with sugar / I also make this preparation for future use / and pieces of nuts). And the pancakes, given that they are fried before serving, were filled with meat, cottage cheese, or apples (I bake at least 20-30 thin pancakes from one batch). Tomorrow I will make pies from half of the dough for pancakes, and also half with meat, fish filling or cabbage, and the other half with sweets. As a rule, the dough, having spent the night in the refrigerator, with swollen gluten, is no better or worse on the second day, it is just different, not so light, but more interesting. Mix a raw egg into the unused part of the dough for cheesecakes (you can add flour), and form lazy dumplings, or you can make them from cheesecake dough without adding anything, but with an additional egg they are lighter and not so gummy. Lazy dumplings removed from boiling water with a slotted spoon are seasoned butter and sprinkle powdered sugar(to obtain it, grind a couple of tablespoons of granulated sugar in a coffee grinder). Such dumplings are tasty when cooled down within a few hours, while those seasoned with sour cream or unseasoned lose their quality quickly.
But if you have time, make everything fresh!
CAST IRON COOKWARE SAVES TIME
Another lifesaver for me was quick cooking main courses in cast iron enamel pan(goose pan) over high heat, including without water, in hot vegetable oil. It quickly cooks pieces of meat, poultry, fish, vegetables, and porridge. Either continuously stirring, then reducing the heat and covering with a lid, in a few minutes I brought the dish to the desired condition and ran off to work, and the thick-walled cast iron pan ran out of food.
IN THE FREEZER - ALL IN SERVINGS
The third help is when in the freezer the semi-finished products are already put into packages with a volume of one serving (for your number of eaters, for one frying pan or pan): beef and pork, cut into goulash, beaten chops; fish and liver - in pieces, minced meat is seasoned, for individual dishes pieces of meat and fish are already seasoned raw egg, even the kebab is marinated. Then in the evening you can transfer the bag from the freezer onto a plate in the refrigerator (on the balcony, on the windowsill, or directly on the sink, if it’s not hot), and the next day directly (or through breading) into a frying pan or saucepan, without cutting, beating, or seasoning. It happened, however, that I took out beef entrecotes, and in the morning it turned out that in fact the bag contained liver. No problem, it cooks even faster. And one more reason, besides the time consumption: semi-finished products are prepared after “shopping”, when no one is sleeping, but would you try beating meat at 6-7 in the morning!
The same goes for other products. You cannot put unwashed vegetables and berries with tails in the freezer; everything should be ready to use: black Eyed Peas- cut into pieces that will fit in a spoon, Bell pepper- deseeded and sliced or prepared for stuffing, cauliflower disassembled into inflorescences.
IT'S FASTER TO HEAT FOOD THAN COOK
The freezer is also good for freezing ready food. When I went on a business trip for several days, I left a stack of packaged bags in the freezer. plastic bags plates (with cutlets, fried fish, chicken liver, stewed chicken, cabbage rolls). All that was left was to heat them up in the microwave. If you have uneaten kebabs, cutlets, Fried fish or etc., and you have the time and ingredients to prepare food for today, put the finished products in the freezer: when you have neither time nor food, reheat them as soon as you find them.
IN THE OVEN - TWO-THREE DISHES AT A TIME
If you turn on the oven for some dish, for example, baking meat or chicken, use it at the same time to prepare other dishes, say, bake porridge, bake sandwiches, make pizza, shortcakes, simply dry crackers or roast seeds. Even if you have vanilla on one sheet cottage cheese casserole, and on the other - fish, the smells do not penetrate into the other dish (but there is an original mixture of aromas outside).
I'M NOT AT HOME, BUT THE PROCESS IS GOING ON
In addition to the above, you can force the products to “cook” in your absence: knead and leave yeast dough(if you can’t do it before three hours, feel free to put it in the refrigerator; the yeast will work, although slowly), soak peas, beans, dried mushrooms and dried fruits, soak kidneys, tripe, peeled radishes, pickle semi-finished products, etc. d. Other products can be left before leaving (or overnight) by just boiling them a little in salt water (cereals, legumes, broths); subsequently, it will take much less time to bring them to readiness than with continuous cooking.
I'M BUSY AND COOKING IS GOING ON
And also use the time when you are at home, even though you are busy with other things, to cook beets, broth, beans or other “long-lasting” products at this time, boil cabbage and rice for cabbage rolls, etc.
WHAT ELSE CAN YOU COOK?
When preparing semi-finished products for a dish, think about why you can simultaneously make another product from these raw materials: firstly, it saves time, and secondly, it adds variety to the menu. For example, before you turn all the available meat or fish into minced meat, look, maybe individual pieces set aside for goulash, fry; chop them and put them in the freezer, spin the rest.
When you have free time, cook in advance, then - as it turns out.
I prepare dry cake layers in advance, which can be quickly soaked in warm custard, and sour cream or condensed milk cream with butter - the evening before guests arrive, so that the cake is soaked. Also, a few days before the holiday, birthdays, I bake shortbread (not too sweet) baskets - you can serve salad, pate, fruit with ice cream or cream in them, boiled condensed milk with dried fruits soaked in alcohol, nuts, soft cheese And custard and so on. You can make blanks from choux pastry- both for cakes and for baskets with salads.
A few days before the celebration, you can prepare labor-intensive dishes, for example, stuffed fish, chicken, chicken skin rolls, and put them in the freezer in the form raw semi-finished products, and on the eve of the celebration, when there is a lot of trouble even without them, simply defrost them and send them to boil, bake, fry.
WHY KITCHEN COMES FIRST
The kitchen has become a priority for me over the years, because no one comes home asking to admire a well-tidy room or a clean window, but everyone wants to eat.
Have such products in stock so that household members will not be left on an empty stomach if there is no opportunity to do shopping and cooking, and from which you can quickly make food for those who arrive without warning.
From the book by Evgenia Efimova “How to escape from the kitchen without leaving your family hungry”
Nowadays, buy any dish in finished form won't be difficult. On every corner there are cafes, restaurants, and supermarkets with a corner ready-made cooking, which are a dime a dozen various dishes for every taste and appetite.
But homemade food it always tastes better though. How to cook what you love, and quickly, when you don’t have the time or desire to stand at the stove after a hard day at work? There is a simple way out for this - you need to find time and prepare homemade semi-finished products for future use - make them in advance various blanks dishes and freeze, and this will significantly save time. If necessary, all you have to do is take the semi-finished products out of the freezer and quickly prepare the desired dish. And so let’s look at some types of blanks:
Homemade semi-finished products for borscht and soups
Frozen meat broth
Prepare meat broth in a large saucepan, cool, divide into several parts and freeze. Frozen broth can be stored in the freezer for up to 2 months. It is best to freeze the broth in plastic containers or plastic bags, preferably with clips. Before putting it in the freezer, be sure to label what kind of broth it is and the date of preparation. If necessary, take out the broth, bring to a boil and season it with vegetables.
Grated carrots and other vegetables
Frozen semi-finished products from grated carrots and other vegetables will save you a whole lot of time. It’s so easy to get a couple of spoons of frozen carrots and add them to the dish you’re preparing. You can freeze cubes in the same way. bell pepper and other vegetables. Frozen Vegetable mix will make it easier to prepare both first and second courses.
Greenery
It’s easy to freeze greens for the winter; just chop them finely, put them in an ice-freezing container and place them in the freezer. Any of your dishes prepared in winter will immediately have spring notes when you add greens.
Homemade semi-finished products from mushrooms and berries
Frozen mushrooms
Mushrooms need to be washed well, then fried or boiled. Mushrooms frozen in plastic bags and containers will help you feel cold winter scents of summer. you can use mushroom preparations for pie, dumplings, or cook them with potatoes.
Berries and fruits
Frozen fruits and berries will provide you with the necessary vitamins and minerals! Compotes, smoothies, jelly, fruit or berry puree, and of course homemade baking with berries will delight you and your loved ones on cold winter days.
Frozen home-cooked foods
Dumplings, dumplings
On any free day, make several hundred wonderful dumplings: meat, fish, cottage cheese, mushroom and freeze them. Dumplings and dumplings prepared in advance will help you out when you need to quickly prepare a meal, or unexpected guests suddenly arrive.
Fish, cutlets
Prepare fish or meat cutlets and freeze. If you need to quickly prepare lunch or dinner, it will take very little time to fry frozen cutlets. Fried fish and cutlets are of course more troublesome, but if you cook them in a few pans over the weekend and freeze them in plastic bags, if necessary, you will only need to steam or heat the cutlets in the microwave, which will make cooking much easier. Frozen cutlets are stored for no more than 2 months, and fish cutlets - one month.
Frozen spring rolls
And of course, make some spring rolls. Both children and adults gobble them up with great pleasure. They are stored in the same way as cutlets - no more than 2 months.
Frozen homemade semi-finished products are good because they allow you to preserve everything beneficial features vegetables, fruits and herbs, and also significantly save the housewife’s time in preparing food, which is important in the modern rhythm of life.
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