Cooking in the oven. Cooking in the oven: subtleties you need to know about. How to properly bake meat, fish and vegetables in an open way

Tatiana: | October 19th, 2019 | 8:58 am

Super recipe, absolutely everyone likes it! Thank you!
Answer: Tatiana, thank you!

Margarita: | March 2nd, 2019 | 2:18 pm

I add cauliflower sprigs to the vegetables, do it without foil and add a little water so that it doesn’t burn as it evaporates, sprinkle lemon juice on top so that it doesn’t have a bland taste, and if you add garlic, then towards the end of cooking
Answer: Margarita, thanks for the comment!

Lily: | December 30th, 2018 | 7:37 pm

I would change this recipe: cut the celery root into slices 1-1.5 cm high, unpeeled onion (then, while hot, just squeeze out the tuber), whole eggplants (then, while hot, quickly remove the peel and cut lengthwise into slices), tomatoes, peppers. In Turkey, the Turks treated me to fish and vegetables, everything baked. Baked celery is very tasty
Answer: Lily, thanks for the comment! Interesting option!

Lana: | November 12th, 2018 | 4:07 pm

It turned out very tasty! Only I also added soy sauce to the marinade, it turned out almost like from a barbecue in the summer. Only blue ones (eggplants) need to be salted in advance to remove the bitterness of the glass, then rinsed.
Answer: Lana, thanks for the comment!

Elena: | September 16th, 2018 | 6:09 pm

Thank you very much for the recipe. I found it by accident. I just came from the market and bought (without even knowing what I was going to cook) all the vegetables that are in your recipe. Even my baking dish is the same. I have no doubt that it will be delicious! I went to cook.
Answer: Elena, thanks for the comment!

Ella: | September 12th, 2018 | 10:21 am

Thank you very much!!! I’ll try it right away! Everything is already in the oven! I'm waiting and hoping for fun!
Answer: Ella, thanks for the comment! Bon appetit!

Tatiana: | July 5th, 2018 | 1:48 pm

I always cook vegetables this way. But only without mushrooms, because... I don't eat them at all. Very tasty and healthy 😋👍🍅🍆
Answer: Tatyana, bon appetit!

Ksenia: | January 14th, 2018 | 8:16 pm

Is it possible to replace fresh champignons with marinated ones?
Answer: Ksenia, you can, but better fresh or frozen.

Olga: | November 17th, 2017 | 1:18 pm

Great recipe. Thanks a lot! Instead of zucchini I added pumpkin. Very tasty
Answer: Olga, thanks for the comment! Yes, you can add any vegetables, whatever you like :).

Evgenia: | October 3rd, 2017 | 9:41 am

Extraordinarily tasty...now I will often cook vegetables according to this recipe...Beautiful and aromatic!!! Thanks for the recipe👍
Answer: Evgenia, thank you for your feedback! Bon appetit!

Karina: | September 21st, 2017 | 10:17 am

Daria, the recipe is excellent, thank you very much!!!
I tried to modernize it for a heartier version: I added lightly fried chicken breast in pieces to the vegetables, replaced the champignons with pre-soaked dry mushrooms, and did not use zucchini. It turned out very tasty (although this is apparently a different recipe))) but maybe it will be useful to someone...
Thanks for your ideas!
Answer: Karina, thanks for the new version of this recipe!

Lyudmila: | August 31st, 2017 | 11:34 pm

Thank you very much for the recipe. I’m writing a review hot on the heels of it :), I just prepared it and tried it. It's VERY tasty. I also added carrots and sweet potatoes/yams. The carrots were extra, but the sweet potatoes fit in well. Thanks again for the recipe!
Answer: Lyudmila, thank you for your feedback! Bon appetit! Interesting additives you have))

Gulnoza: | August 6th, 2017 | 3:53 pm

Very tasty :-)
Answer: Gulnoza, bon appetit!

Olga: | July 27th, 2017 | 2:12 pm

You still need to focus on your oven. In mine, even 45 minutes at 210 degrees turned out to be too much - the vegetables were already too soft, but they were still browned... However, overall the recipe is interesting and not troublesome, I’ll try to cook it again, significantly reducing the cooking time.
Answer: Olga, thank you for your feedback! Yes, all ovens are different, you need to focus on the features of yours, that’s true.

Alexander: | May 10th, 2017 | 2:50 am

These are the best grilled vegetables I have ever cooked! And the champignons turned out unexpectedly delicious.
Answer: Alexander, bon appetit! This recipe makes the vegetables very tasty :)

Victoria: | April 26th, 2017 | 7:50 pm

Thanks for the recipe! Very tasty
Answer: Victoria, bon appetit!

Anastasia: | September 29th, 2016 | 6:39 am

Thanks for the recipe. Ideal vegetables. I will cook often)
Answer: Anastasia, bon appetit! :)

Elena: | September 27th, 2016 | 7:21 am

I want to say a huge thank you for this recipe! Made this yesterday and it turned out incredibly tasty and quick! Added it to my collection =)
Answer: Elena, bon appetit! :)

It is advisable to position the tray with the dish in such a way that there is a small distance between the top and bottom shelves. This will help the food cook evenly. When cooking in an electric oven, it is recommended to use ceramic or cast iron cookware.

In an electric oven you can cook fish, meat, poultry, pastries and other dishes. It is advisable to preheat the oven to a certain temperature before cooking. This is especially important when baking baked goods.

RECIPE FOR FLOUSE WITH TOMATOES

What you need:

4 flounders
350 ml sour cream
3 tomatoes
250 g hard cheese
2 tbsp. lemon juice
zest of one lemon
salt and pepper - to taste
1 bunch of dill

How to cook flounder with tomatoes:

Clean and gut the flounder thoroughly. Don't forget to remove the fins and tails. Then rinse the carcasses under cold water and wipe dry with a paper towel.

Take a deep bowl and mix chopped dill and zest with sour cream.

Place the fish on foil and brush with the prepared sour cream sauce. After this, cut the tomatoes into slices and place them on top of the fish. Sprinkle with finely grated cheese. Wrap the fish in foil and bake in an oven preheated to 180°C. Cooking time should not exceed 30-40 minutes.

If you prefer delicious baked pork, try cooking it with eggplant and tomato sauce.

RECIPE FOR BAKED PORK WITH EGGPLANT

What you need:

3 eggplants
500 g pork
4 tbsp. vegetable oil
3 cloves garlic
7 tomatoes
5 eggs
salt, pepper - to taste
2 tsp provencal herbs

How to cook baked pork with eggplant:

Wash the eggplants, dry and cut into slices. Lightly salt and leave for 10 minutes. Then rinse well again and dry. Drizzle the eggplants with vegetable oil and place on a baking sheet. Bake in an oven preheated to 150°C for 25 minutes.

Rinse the pork thoroughly and pass through a meat grinder. Fry the meat in a frying pan for 15 minutes. Don't forget to add salt and spices, and stir the minced meat during the frying process. Otherwise, lumps may form.

Peel and chop the garlic, and then place it in a frying pan greased with butter.

Wash the tomatoes, peel the skins, cut into cubes and add to the garlic. Add salt and slightly reduce the garlic-tomato sauce. If desired, you can add a small amount of basil to the sauce.

Cool the resulting mixture and carefully fold in the beaten eggs. Mix everything well.

For further preparation, you will need a heat-resistant form in which you need to place the eggplants and pork in layers. Top everything with a generous amount of homemade sauce. Place in the oven and cook for about an hour at 190°C.

Before serving the dish, drizzle it with olive oil and sprinkle with fresh herbs, such as basil.

Cooking in the oven is not only convenient, but also very healthy. Judge for yourself: you can cook food with a minimum amount of oil or fat and salt, and the golden brown crust is achieved under the influence of high temperature, and not due to the combustion of oil or fat, as happens when frying. Therefore, almost all dishes in the oven can be given to children.

Many housewives perceive the oven as a tool for preparing festive weekend dishes: pies, kulebyak, boiled pork, roasts, grilled chicken and other complex dishes. But in fact, cooking in the oven is even easier than frying on the stove. While performing sacred acts over a frying pan, you have to make sure that the food does not burn, turn it over, cover it with a lid, reduce or increase the heat - in general, be completely in the process. The oven almost completely frees your hands, and if you also have a timer, then you are just a happy person. Look how simple it is: turn on the oven and, while it is heating up, prepare the food, put the dish in the oven, set the timer - and you are free!

Before telling you more about dishes in the oven, let’s look at the methods of cooking in the oven.

Baking tray. You can cook almost everything on a baking sheet - from pies, pies and pizza to the most imaginative casseroles and monumental or small (portioned) meat or fish dishes. Hot sandwiches - please! Fish on a bed of vegetables - easy! The only disadvantage of cooking on an open baking sheet may be drying out the dish, but here you need to know the nature of your oven well.

Baking dish. Baking pans come in different shapes: round, square and rectangular, solid and split, with or without a hole in the center - the choice is huge. In addition to classic steel and cast iron molds, you can use silicone molds for cooking in the oven; they are much more convenient. In a baking dish you can prepare a casserole or soufflé (sweet and savory), roast, julienne or goulash.

Foil. Aluminum foil allows you to prepare amazingly juicy dishes, any kind - meat, fish or vegetables. A properly packaged product languishes in foil, however, a golden brown crust does not form. But this problem can be easily solved if you cut the foil 10-15 minutes before the end of cooking and let the dish brown.

This is the younger brother of foil, made of durable two-layer heat-resistant film. You can cook the dish in a sleeve, tying it so that no air comes out of it and all the juices remain inside, or you can pierce it in the upper part, and then your dish will be covered with everyone’s favorite delicious crust.

Duckling and goose. Can be used instead of baking dishes. Old ones are made of cast iron, later models are made of aluminum. You can stew and simmer meat in them, try to cook pilaf according to an unusual recipe, or a dish like eintopf - either the first one is too thick, or the second one is runny.

Ceramic pots. Our site has already talked about what can be cooked in pots. Cooking in pots is quick, easy and healthy!

Grill. If your oven is equipped with a spit and the “Grill” function, then this is enough to cook juicy meat on a spit or grilled chicken. But if your oven does not have such a function, you can buy a special grill stand. This is a wire structure on which the chicken is placed, and a metal tray into which the fat and juice flow. But grilled chicken can be cooked without special devices - on a can or bottle. We have prepared this recipe for you.

Ingredients:
1 chicken,
200 g butter,
2 tbsp. salt with garlic and spices,
2 tbsp. paprika,
1 can of beer,
salt, ground black pepper - to taste.

Preparation:
Melt 100 g butter, mix with 1 tbsp. flavored salt, 1 tbsp. paprika, salt and pepper. Coat the chicken with the resulting oil mixture. Add the remaining ingredients to a beer can, from which half of the contents should first be poured. Place the beer can on a rimmed baking sheet or in a short baking dish. Place the chicken carcass on the jar to prevent the chicken from tipping over. Place this structure in the oven, preheated to 180°C, and cook for 1-2 hours (time is calculated as follows: for every 500 g of chicken - 15 minutes + 15 minutes for the entire dish).

Ingredients:
500 g chicken breasts without skin,
1 egg,
1 tbsp. rosemary,
½ cup sour cream,
½ cup oatmeal,
2 tbsp. grain mustard,
2 tbsp. lemon juice,
salt, pepper - to taste.

Preparation:
Mix oats with rosemary, salt and pepper. Rinse the chicken breasts, dry with a towel and cut into cubes. Beat the egg with a fork. Dip the chicken pieces in the egg, then roll in the cereal. Place the nuggets on a baking sheet and place in an oven preheated to 200°C. Bake for 40 minutes. Prepare a sauce from sour cream, mustard and lemon juice. Add salt if needed.

Ingredients:
4 chicken breasts,
6 eggs
½ glass of milk,
¾ stack. flour,
1 cup shelled pistachios.
Sauce:
½ cup dry white wine,
½ cup chicken broth,
½ cup cream,
50 g butter,
2 tbsp. chopped onion,
1 ½ tbsp. pomegranate concentrate.

Preparation:
Rinse chicken breasts and dry. Beat eggs with milk. Finely chop the pistachios. Dredge chicken breasts in flour, then dip in egg and milk mixture, and then roll in chopped pistachios. Place in a greased baking dish and place in the oven preheated to 180°C for 30 minutes. Meanwhile, prepare the sauce: sauté the onion in hot butter until soft, pour in the cream, wine, broth and pomegranate juice. Simmer for a few minutes. When serving, pour the resulting sauce over the chicken.

Ingredients:
2-2.5 kg pork,
2 tbsp. black pepper,
2 heads of garlic,
2 tbsp. rosemary,
2-2.5 kg of salt.

Preparation:
Rinse the meat thoroughly and dry. Peel the garlic and separate it into cloves. Stuff a piece of meat with garlic and rub with pepper. Pour half the salt onto a baking sheet, make a hole and place the meat in it. Cover the meat completely with salt and place in the oven preheated to 180°C for 2 hours. Once the pork is cooked, remove it from the oven, break up the salt and remove the meat. The pork will not be over-salted. You can cook poultry and fish in the same way.

Sea sole with sauce

Ingredients:
500 g sole fillet,
300 g champignons,
2 onions,
½ lemon
parsley, soy sauce - to taste.

Preparation:
Cut the sole fillet into pieces. Cut the onions and mushrooms into thin slices. Chop the parsley. Place the sole fillet in a baking dish, add mushrooms and onions on top, sprinkle with herbs and pour over soy sauce. Squeeze the juice from half a lemon, mix with 1 tbsp. water and pour on top. Place the pan in the oven at medium heat for 20-25 minutes.

Ingredients:
400 g canned beans,
½ sweet pepper
½ onion,
3-4 cloves of garlic,
1 egg,
1 tbsp. Chile,
1 tsp cumin,
1 tsp hot red pepper,
½ cup breadcrumbs,
salt - to taste.

Preparation:
Drain and rinse canned beans. Mash it with a fork until it becomes a thick puree. Grind the onion, garlic and sweet pepper through a meat grinder, mix with the beans and stir. Beat the egg with seasonings, combine with beans, add breadcrumbs and mix well. The mixture should not be too liquid or sticky. Form the cutlets, place on a greased baking sheet and place in the oven preheated to 190°C for 10 minutes, then turn the cutlets over and keep in the oven for another 10 minutes.

Ingredients:
500 g champignons,
2 onions,
60 g butter,
200 g frozen peas,
3 eggs,
50 g sour cream,
150 g cheese,
1-2 tsp. lemon juice,
ground white pepper, ground nutmeg, salt - to taste.

Preparation:
Wash the mushrooms and chop coarsely. Pour in lemon juice, stir and set aside. Saute finely chopped onion in 50 g of butter until transparent, then add mushrooms and simmer until all the moisture has evaporated. Blanch the peas in boiling water for 1 minute, place in a sieve, pour over ice water and drain. Puree the cooled mushrooms in a blender, add salt, pepper and nutmeg. Separate the whites from the yolks and beat the yolks with sour cream and finely grated cheese (50 g). Beat the whites with a pinch of salt into a thick foam. Combine the yolks with the mushroom puree, stir, add the whites. Melt the remaining butter, grease the pan with it, and sprinkle with the remaining cheese. Place a third of the mushroom mass into the mold, place the peas on it, and place the remaining puree on top. Smooth the top and place the pan in an oven preheated to 160°C for 30-35 minutes. Cool the finished soufflé a little in the mold, turn it over onto a flat dish and serve.

Ingredients:
500 g chicken liver,
1-2 cloves of garlic,
2 tbsp. parsley,
50 g flour,
8 eggs
2 tbsp. cream,
70 ml milk,
20 g butter.

Preparation:
Finely chop the garlic and mix with chopped parsley. Carefully sort the chicken liver, rinse and grind using a blender. Stir in the flour, then beat in the 4 eggs one at a time. Divide the remaining 4 eggs into yolks and whites. Mix the yolks with the liver, add the herbs with garlic, 2 tbsp. cream and milk. Season the mixture with salt, pepper, and nutmeg. Grease a baking dish with oil, place the liver mixture in it and place the dish in a deep frying pan with water. Place a steam bath in the hot oven and bake for 1 hour, adding hot water to the pan if it boils over.

Ingredients:
500 g minced beef,
2 tbsp. vegetable oil,
1 carrot,
1 onion,
8 champignons,
1 tbsp. flour,
300 ml broth,
1 tbsp. tomato paste,
5 potatoes,
salt, bay leaf - to taste.

Preparation:
Sauté grated carrots, chopped onions and finely chopped champignons in butter. Add the minced meat, fry, stirring, until browned, then add the flour, stir and fry for 2 minutes. Pour in the broth, add tomato paste and bay leaf, stir and simmer covered over low heat for about an hour. Meanwhile, boil the potatoes, drain and mash. Place the minced meat in a shallow dish, top with mashed potatoes and place in the oven preheated to 190°C for 25 minutes.

Ingredients:
500 g minced beef,
300 g minced pork,
1 onion,
1 slice of white bread,
3 eggs,
4 tbsp. ketchup,
salt, pepper - to taste.

Preparation:
Mix both types of minced meat, mix with onion chopped in a blender and white bread soaked in milk. Add 2 tbsp. ketchup, salt and pepper and knead the minced meat. Boil and peel the eggs. Place half of the minced meat in a narrow oblong shape, place boiled eggs on it one after the other, cover with the remaining minced meat on top and press down a little. The mold should not be filled to the very top, but approximately ⅔, since the released juice may leak out through the top. Spread the remaining ketchup on top. Place the pan in an oven preheated to 180-190°C for 45-50 minutes. The readiness of the meatloaf is determined by the juice that is released - it should be completely transparent. Keep the finished meat loaf in the pan for some time so that the juice is absorbed. Meatloaf is good both hot and cold.

Ingredients:
400 g new potatoes,
200 g lean ham,
150 g green peas,
1 onion,
2-3 cloves of garlic,
6 eggs
6 cherry tomatoes,
4 tbsp. vegetable oil,
4 tbsp. finely chopped parsley.

Preparation:
Cut the peeled potatoes into slices 5 mm thick. Place potatoes and peas in a saucepan of boiling water, bring to a boil, reduce heat and simmer for 3 minutes. Drain the water. Heat 2 tbsp in a frying pan. oil and sauté finely chopped onion until transparent. Add chopped garlic, simmer for 2-3 minutes and remove from heat. In a bowl, beat eggs with parsley, add diced ham, potatoes, peas and quartered tomatoes. Return the pan to the heat, add the remaining oil, heat it and pour in the egg mixture. Place the pan in the hot oven and cook until done. You can use any vegetables, cheese and meat products as filling.

As you can see, you can cook almost any dish in the oven. Oven-cooked meals can be a delicious dinner, and if you have unexpected guests, you can feed them without any incredible effort.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Perch in pita bread stuffed with vegetables

Ingredients:

1 small perch;
a sheet of thin pita bread;
onions;
1 large tomato;
½ bell pepper;
2 tbsp. spoons of white wine;
salt and black pepper to taste;
olive oil.

To prepare this dish, the fish must be cleaned, gills removed, washed and dried. Rub with salt and pepper outside and inside. Line a baking sheet or baking dish with parchment paper, place pita bread on top, and grease it thoroughly with olive oil. Place the perch in the middle and stuff it with onions, tomatoes and bell peppers, cut into thin rings, alternating them with each other. Then the fish should be sprinkled with lemon juice, poured with wine and garnished with a sprig of rosemary. Carefully wrap in pita bread, brush the top with olive oil and bake the perch at 200°C for 45-60 minutes. Cut the finished fish into portions along with lavash. It is best served with tender boiled asparagus or potatoes, and white wine is suitable as an alcoholic drink.

Buzhenina with orange sauce

Ingredients:

1.5-2 kg pork;
100 g shallots;
200 ml natural orange juice;
1 tbsp. l. butter;
zest of half an orange;
1/2 carrot;
salt, black pepper, dried basil and cloves.

The most delicious boiled pork comes from the ham or the back of the thigh, where there are no veins, but there is a small amount of fat necessary for cooking.

Wash a whole piece of pork, dry it, make 7-10 shallow cuts and insert cloves with pieces of carrots, then rub with salt, pepper and a small amount of dried basil. Leave to marinate at room temperature for 1-2 hours, then wrap in foil, put in the oven and bake at 180°C for about 1.5 hours. Then take it out and, without unfolding the foil, let the boiled pork sit at room temperature near the receiving end, so that it becomes even more saturated with the aroma and taste of spices.

When the meat is ready, you can start making orange sauce for it - cut the shallots into thin rings, fry them in butter, pour in the orange juice, bring to a boil, reduce the heat and reduce the sauce to half. Then add the zest, simmer, stirring constantly, for a couple of minutes, remove from the stove. Cut the boiled pork into portions, place beautifully on a plate, and serve with potatoes and orange sauce.

Stuffed pumpkin

Ingredients:

1.5 kg pumpkin;
200 g pork or chicken fillet;
½ cup boiled bulgur;
bulb;
100 ml vegetable or meat broth;
salt and pepper.

Wash the pumpkin, cut off the top and carefully remove the seeds and pulp, leaving the walls 1-1.5 cm thick. Fry the pork and onions cut into small cubes in vegetable oil until the meat is cooked. Add salt, mix with bulgur and 1/3 of the pumpkin pulp, cut into cubes. Stuff the pumpkin with the prepared mixture, pour in the broth and cover with the cut off top. Place in a refractory dish and cook in the oven for 90 minutes at 180°C. It is important to serve stuffed pumpkin whole and always hot.

Baked Accordion Potatoes with Bacon

Baked accordion potato with potatoes

Ingredients:

6 potatoes;
3 tomatoes;
100 g bacon or smoked brisket;
salt, pepper

This side dish is prepared very simply and quickly - you need to wash the potatoes, dry them and, without peeling them, make deep transverse cuts in them and salt them well. Then insert a slice of tomato and a piece of bacon or thinly sliced brisket into each cut, alternating them so that the potatoes begin to resemble an accordion. Pepper each potato, drizzle with a little olive oil and wrap in a sheet of foil. Bake at 200°C for about 40 minutes. 10 minutes before the end, open the foil slightly so that the potatoes have an appetizing crust. Before serving, remove from foil, place on a plate and garnish with herbs. Suitable not only as a side dish, but also as an independent second course.

Baked vegetables in a pot

Ingredients:

4 large potatoes;
150 g small champignons;
1 carrot;
onion head;
250 ml milk;
25 g flour;
1 tbsp. spoon of butter;
salt and ground black pepper.

If you want a more hearty dish, you can also add pieces of pre-fried pork or chicken fillet to the pots.

Peel the potatoes, onions and carrots, wash and cut into large cubes. Wash the champignons too, but leave them whole; if they are large, cut them in half. Place all the vegetables in a deep cup, add salt and mix, then transfer to ceramic baking pots, filling them 2/3 full. Add a couple of tablespoons of plain water to each pot to prevent the vegetables from burning while baking.

In a saucepan, mix melted butter with flour, add milk, bring to a boil, stirring constantly, add salt. Pour the finished sauce into the pots, cover them with lids and bake in the oven for about 40 minutes at 180°C. Then remove the lids, increase the temperature to 200°C and cook for another 10 minutes. Vegetables should be served directly in pots decorated with herbs.

Delicate casserole with salmon and spinach

Salmon and spinach casserole

Ingredients:

250 g pasta;
200 g salmon fillet;
½ bunch of fresh spinach;
100 g ricotta;
100 ml cream;
2 teaspoons butter;
1 teaspoon flour;
salt and black pepper to taste.

Boil the pasta in salted water and drain in a colander. When they have completely drained, transfer to a baking dish greased with butter. Cut the salmon fillet into small cubes, add salt and pepper and place on the pasta. Place pieces of ricotta on top and sprinkle with chopped spinach. Prepare the dressing separately - melt the butter in a saucepan, add flour, mix well and pour in the cream. Bring to a boil and pour the thick sauce over the pasta and salmon. Cook the casserole in the oven at 200°C for no more than 20 minutes.

Vegetable lasagna according to a traditional Italian recipe

Ingredients:

2 eggplants;
2 multi-colored sweet peppers;
1 leek stick;
olive oil, salt;
8 lasagna sheets;
250 ml cream;
100 ml water;
1 teaspoon flour;
1 tbsp. spoon of grated parmesan;
1 tbsp butter.

In Italy, the birthplace of lasagna, there are dozens of recipes for this dish, but only those prepared with bechamel or bolognese sauces are considered classic.

Peel the peppers from stems and seeds, cut the eggplant into cubes and sprinkle with salt, leave for 5 minutes, then drain in a colander and rinse with water to get rid of bitterness. Cut the leek into thin slices. Fry the peppers, eggplant and onions in olive oil until the vegetables are no longer hard, but have not yet lost their shape or turned into mush. Add salt at the end.

Separately, prepare the bechamel sauce - melt the butter in a saucepan over low heat, then add the flour, stirring continuously so that there are no lumps left. First add 1/3 of the cold cream, mix everything well, and then add the remaining cream and water. Stirring vigorously, bring to a boil, remove from heat, add salt and pepper.

Grease a baking dish, place a sheet of dough, some of the filling and spread a little sauce, then cover with another sheet. Assemble the lasagna without covering the last vegetable layer - pour the rest of the sauce over it and sprinkle with grated Parmesan. Cover the pan with foil and bake for half an hour at 190°C. 10 minutes before the end, remove the foil so that the dish has an appetizing crust. Cut the finished lasagna into portions and serve hot with white wine.

Stuffed cabbage rolls in Chinese cabbage - dietary recipe

Stuffed cabbage rolls in Chinese cabbage

Ingredients:

400 g chicken or turkey mince;
bulb;
carrot;
medium-sized head of Chinese cabbage;
1/3 cup boiled rice;
100 g sour cream;
1 glass of water;
parsley;
salt and pepper.

Select large leaves of Chinese cabbage, rinse, dry on a napkin, cut off the rough white part. In a separate bowl, mix minced meat, boiled rice, chopped onions, and salt. Place the finished mixture in the middle of the cabbage leaves, carefully fold the edges and place in a baking dish with high sides. In a saucepan with vegetable oil, lightly fry the carrots cut into strips, add sour cream, dilute with water, bring to a boil and add salt. Pour this mixture over the cabbage rolls and place in the oven. Cook at 180°C for 40 minutes. Before serving, sprinkle the food with chopped parsley.

Stuffed chicken breasts

Ingredients:

3 chicken breasts;
100 g Russian cheese;
150 ml unsweetened yogurt;
2 tbsp. spoons of chopped spinach;
2 cloves of garlic;
salt to taste.

Before stuffing, you should prepare the filling - mix finely grated cheese, yogurt, chopped garlic and spinach, add a little salt. After this, wash the breasts, make an internal cut in the form of a pocket, salt inside and outside, stuff with filling and secure the edges with toothpicks. Grease a baking dish of suitable size and with high edges with a little olive oil, place the breasts there, pour over the remaining yogurt and place in the oven for 35-40 minutes. Serve with a side dish of vegetables, asparagus, rice or potatoes.

Cherry clafoutis - a quick recipe for every day

Cherry clafoutis

Ingredients:

400 g cherries with pits;
150 g sugar;
½ cup flour;
1 glass of cream;
3 eggs;
½ teaspoon vanillin;
4 tbsp. spoons of cherry liqueur;
1 teaspoon butter.

To bake this easy French dessert, it is first important to wash and drain the cherries. While it is draining, prepare the dough - sift the flour, add it to the warm cream and stir well. Add beaten eggs to the flour mixture and mix until smooth with a blender. Grease a baking dish with a diameter of 20 cm with butter, fill with cherries, pour in liqueur, and then pour in the dough. You can bake the dessert either in a regular oven or in an electric oven at a temperature of 180°C for 30-40 minutes. Cut the finished clafoutis into portions and sprinkle with powdered sugar.

To prepare quick and tasty lasagna, it is better to buy sheets of dough that do not require pre-processing, otherwise you will have to boil them first.

Oven baked dish For some reason it’s always more aromatic and tastier than something cooked on the stove. Perhaps the whole secret is that the smells do not disperse throughout the apartment, but are concentrated in a confined space and, finding no way out, fill every piece of meat or potatoes. I think that’s why culinary masters don’t fry chops, but bake them under the crust, don’t stew the potatoes, but put them in the oven along with vegetables.

Would you say you bake more often than fry and steam? If yes, you will love the following recipes. These dishes are unusual in that they are simple, understandable and accessible. And each one can be cooked in less than an hour. Well, watch, read and add the recipes you like to your cookbook.

Potatoes baked with carrots

Ingredients

450 g carrots
6 potatoes
60 ml olive oil
salt, pepper, Italian herbs to taste

Preparation

Set the oven temperature to 180°C.
Peel the potatoes and carrots. Cut into slices or cubes. Drizzle with oil. Set aside for 15 minutes.
Transfer the vegetables to a baking sheet. Sprinkle with pepper, salt, and Italian herbs.
Send to bake for 30 minutes.

Is it labor intensive or time consuming? Anyone can bake vegetables this way. In those 30 minutes while they are in the oven, you can cook and serve it.

Chicken with herbs

Ingredients

2.5 kg chicken
75 ml olive oil
2 tsp. dried herbs
8 potatoes
500 g pumpkin
2 carrots

Preparation

Set the oven temperature to 220°C.
Wash the chicken. Tie the legs with thread.
Grease it with 2 tbsp. l. olive oil. Sprinkle with salt, pepper and herbs.
Transfer to a baking sheet and place breast side up. Bake for an hour.
Peel the vegetables. Cut into slices. Transfer the potatoes to the pan. Bake for 5 minutes at maximum power.
Add pumpkin and carrots. Mix. Reduce temperature to 220°C. Transfer chicken to vegetables. Cook for another 50 minutes.

You definitely have your own original way of preparing everyone’s favorite chicken. This light and tasty meat is very popular. The recipe above is another way to please your family without having to stand at the stove.

Mackerel with spices

Ingredients

2 mackerel
3 onions
1/2 lemon
2 sprigs thyme
salt, pepper to taste

Preparation

Line the pan with parchment. Place the cut fish on top.
Cut the onion and lemon into slices. Place on top of the fish.
Salt and pepper the fish. Add thyme. Wrap it in parchment.
Set the temperature to 200 °C. Bake for 15 minutes.

Fish, spices and nothing extra. Anyone can cook it this way if they want. It takes about half an hour at most to do everything. Just or buy fresh frozen. You can use your favorite spices instead of the ones suggested.

Brownie

Ingredients

200 g dark chocolate
125 g wheat flour
150 g sugar
5 g baking powder
50 g butter
100 ml milk
40 g sesame
100 g pumpkin seeds
1 chip salt

Preparation

Melt the butter and chocolate separately.
Combine flour, baking powder, sugar, sesame seeds, seeds and salt.
Add chocolate and butter to the dry mixture. Mix until the dough is homogeneous and smooth.
Grease the mold with butter. Sprinkle with a little flour. Place the dough into the mold.
Set the temperature to 180 °C. Bake for 25 minutes.

I don't know anyone who doesn't love chocolate brownie. Of all the desserts, he is probably the lightest and most delicious. Plus, if you follow this recipe, the brownies can be made in less than 50 minutes. Give it a try.

Pies with pears

Ingredients

500 g puff pastry dough
8 pears
150 g cane sugar
4 tbsp. l. lemon juice
100 g butter
1 tbsp. l. powdered sugar
1 tbsp. l. buckwheat honey
1 chip cinnamon

Preparation

Peel the pears. Cut them into thin slices. Sprinkle with lemon juice.
Melt the butter. Add sugar, cinnamon, honey, lemon juice. Boil it. Place the pears into the mixture. Set aside for 10 minutes.
Divide the puff pastry sheet into 8 pieces. Roll each into a round cake. Approximate diameter 15 cm.
Place pear slices on each tortilla. Pinch the dough in a circle so that there is a hole inside. Fill it with sauce.
Bake at 190°C for 20 minutes.
Sprinkle the finished open pies with powdered sugar.

Original open ready-made dough pies occupy a special place on the menu. They are easy to prepare and you can customize the filling to suit your taste, whenever you want something new. This time try it with pears.