What to cook in a ceramic pan in the oven. Ceramic saucepan. Using ceramic ovenware
Elena
Dear participants, perhaps one of you knows how to cook in Zepter dishes - please share your recipes with us. Thank you in advance!
Faith
Good afternoon What are you interested in; frying, boiling or storing?
Svetlan@
I wonder how to cook and fry! How to cook first and second courses!
Faith
Cooking without water. Washed, peeled and still wet vegetables should be placed in a cold bowl. It should not be filled more than 2 volumes. Close the pot with a lid and turn on the stove. During cooking, it is not necessary to unnecessarily lift the lid so that steam does not escape. The boiling process begins very quickly, the steam rises up to the sloping lid, collects in its middle, cools and returns in drops of water to the bottom of the dish. The cooking process takes place in steam. There is no evaporation. Vitamins and nutrients remain in the bowl.
Faith
Roast without fat. Place an empty bowl over medium heat. After 3-5 minutes, add a few drops of water. When the drops begin to roll along the bottom, you should place the washed, dried with a napkin and unsalted meat and press it with a fork to the bottom of the dish. The meat will stick first. Fry it until brown, without trying to separate from the bottom. After 2-3 minutes, it will fall behind by itself. Then it must be turned over and fried on the other side, and only after that add onions and greens if desired, cover the dishes with a lid and reduce the heat of the stove. Fried or cooked in its own juice meat looks more appetizing and larger in volume than meat fried in oil.
You can also cook in the traditional way. At the same time, the cooking time is significantly reduced.
Svetlan@
Thank you, Verochka! (F)
And how to cook the first courses (borscht, soups, rossolniki). Without water, it’s somehow incomprehensible. :-$
Faith
Chicken chowder.
In a bowl put pieces of chicken, mushrooms, potatoes, carrots, onions, parsley. Cook without water. Pour boiling water, salt. Hold for another 25 minutes. Serve with sour cream.
Ukrainian borscht.
Put pork, beans (pre-soaked for 12 hours) or green peas, chopped beets, cabbage (you can add cauliflower) in layers in a cold ZEPTER dish. Eggplant, carrots, onions, sweet peppers, tomatoes, parsley, dill and celery.
Heat the dishes to 1/2 green field and cook for 30 minutes. Add bay leaf, peppercorns, a little hot pepper and garlic. Pour in salted boiling water. let it brew for 30 minutes.
Svetlan@
Verochka, how do you cook pilaf, for example, or pasta? After all, pasta needs to be washed after cooking.
Thank you! (F)
Faith
Svetlana! I cook pasta and plov as usual.
Fried chicken on a vegetable bed.
Cut the chicken into pieces, fry. In a bowl, put layers of grated Carrots, zucchini, Cabbage - everything that is. For vegetables - chicken. Top with vegetables. Pour in the remaining juice from the chicken. Cook 30 minutes. When serving, add sour cream or mayonnaise and herbs.
Svetlan@
Thank you! (F) (ch)
Faith
Hello Svetlana!
baked apple
8 large apples, 250 g of filling. Remove the core from the apples, leaving the bottom, stuff and bake for 10-15 minutes in foil or covered. Garnish with whipped cream or ice cream before serving. For the filling, you can use dried apricots, raisins, pitted prunes, nuts with banana, nuts with honey. (F)
Svetlan@
Thank you, Verochka! (F)
I will definitely try! (pl)(C)
Mishchuk
Help!!! I want to buy this magic dish. what to pay attention to first of all? can i buy it separately or do i need the whole set? could be forgeries? how to separate the fake from the original? all pros and cons (F)
Nina
It's better to buy a set, it's cheaper than separately. Upon purchase, you should be given a certificate and a guarantee.
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Vegetables baked in a pot
Ingredients:
A mixture of any vegetables by volume per number of pots (can be frozen), sour cream or mayonnaise, hard cheese, salt, pepper - to taste, herbs.
Cut the vegetables into small cubes (frozen vegetables, if they are already finely chopped, you can not defrost), mix to taste with sour cream and / or mayonnaise, salt and pepper. Fold in pots, sprinkle with grated cheese or put cheese slices on top. Put in the oven (microwave) until cooked. Sprinkle with herbs before serving.
Borisov style pilaf (for a 4.5 l saucepan)
Ingredients:
Beef or pork (optional) - 700 g, buckwheat - 2 cups, sour cream - 200 ml, onion - 2 pcs., mushrooms (any to taste) - 0.5 kg, little vegetable - 2 tbsp. l., pepper, salt, seasonings to taste
Cut the onion into cubes, also cut the mushrooms into small pieces, salt, pepper and fry them together. Rinse buckwheat, salt and mix with seasonings and pepper. Cut the raw meat into cubes, salt, pepper and put on the bottom of the pan. Top with half of the mushrooms and onions, then put half of the sour cream and half of the buckwheat. Next, sequentially lay out the remains of mushrooms, buckwheat and sour cream. Pour in water so that the water covers the food about 3 cm higher. Put the pan in a cold oven, turn it on to the maximum temperature and wait until the pilaf boils. After that, reduce the temperature and leave to languish until cooked.
Seretin pea soup (for a 4.5 l pot)
Ingredients:
Smoked ribs - 600-700 g, potatoes (medium size) - 5-7 pieces, peas - 1.5 cups, onions - 2-3 pieces, carrots - 2 pieces, little vegetable - 2 tbsp. l., herbs, pepper, salt to taste.
Cut the onion into cubes, grate the carrots on a medium grater and fry them in vegetable oil. Cut potatoes into cubes. Put the ribs, peas, potatoes and fried onions and carrots in a saucepan. Pour in water, add salt and pepper to taste. Close the pot with a lid, put in a cold oven, turn it on to the maximum temperature and wait until the soup boils. After that, reduce the temperature and leave to languish until tender, until the peas boil. Sprinkle the finished dish with herbs.
Roast in Borisov style (for a 1 l pot)
Ingredients:
Liver - 400 g, potatoes (medium size) - 4 pcs., Sour cream - 200 ml, onion - 1 pc., greens, pepper, salt to taste.
Cut the liver into strips, salt, pepper and fry in a hot pan for a minute. Cut the onion and potatoes into cubes, add salt, pepper, mix. Put the liver in a stewpan, onion and potatoes on top, pour everything over with sour cream. Close the stewpan with a lid and put in the oven (microwave) until cooked. Sprinkle the finished dish with herbs.
Dumplings with mushrooms (for a 1 l pot)
Ingredients:
Pelmeni - 0.4 kg, mushrooms - 0.3 kg, onion - 2 pcs., hard cheese - 100 g, egg - 1 pc., mayonnaise - 1 tbsp. l., herbs, spices to taste.
Finely chop mushrooms and onion and fry together. Put dumplings, mushrooms, cheese in several layers in a saucepan. Beat the egg with mayonnaise, add water and spices. Pour the contents of the saucepan with the resulting liquid, sprinkle with grated cheese on top. Close the saucepan with a lid and put in the oven (microwave) until cooked. Sprinkle with chopped herbs before serving.
Chicken pilaf (for a 1 l pot)
Ingredients:
Chicken leg - 2 pieces, carrots - 1 piece, onion - 1 piece, rice - 8 tablespoons, garlic - 3-4 cloves, vegetable oil, spices, salt, pepper - to taste.
Cut the legs into pieces, rub with spices. Grate the carrots on a coarse grater, cut the onion into cubes. Mix rice with spices. Lubricate the walls of the saucepan with vegetable oil, pour a little oil on the bottom. Lay in a saucepan in layers: chicken legs, onions, carrots, rice. Pour in water so that its level is 1.5-2 cm above the rice. Stick unpeeled garlic cloves into the rice. Close the saucepan with a lid and put in the oven (microwave) until cooked.
Cheesecakes in poppy sauce (for a 1 l pot)
Ingredients:
Cottage cheese - 400 g, egg - 1 pc., Sugar - 150 g (1 tbsp for cheesecakes, the rest for the sauce), raisins - 100 g, flour - 50 g, sour cream - 500 ml, butter - 50 g., poppy - 50 g.
Mix cottage cheese with flour, sugar and raisins, add an egg and mix. Roll into small balls, roll them in flour and put in the freezer for 3 hours. For the sauce, place the poppy seeds in a metal saucepan, pour boiling water over it and let it steam for 15 minutes under the lid. Melt the butter in a water bath, add sour cream, poppy seeds and sugar. Heat the sauce over low heat, but do not boil. Fry the cheesecakes in vegetable oil, put in a saucepan, pour over the sauce and cover with a lid. Bring to a boil in the oven (microwave). Can be served with tea.
Mushroom soup with zucchini (for a 1 l pot)
Ingredients:
Mushrooms - 250 g, zucchini - 200 g, onion - 1 pc., carrots - 1 pc., milk - 200 ml, sour cream - 3 tbsp., vegetable oil, herbs, spices to taste.
Cut carrots and zucchini into thin sticks, onions into cubes, mushrooms into slices. Fry onions, carrots, mushrooms in a pan, as soon as mushroom juice appears - add zucchini, mix and pour in milk, salt. Transfer the contents of the pan to a saucepan, pepper and add hot salted water or broth so that about 1.5 cm remains to the edge of the saucepan. Put sour cream, cover the saucepan with a lid and put in the oven (microwave) until cooked. Add chopped herbs to the finished soup and mix.
Stewed rice porridge (for a 1 l pot)
Ingredients:
Rice - 0.5 kg, fruits and berries to your taste (apple, pear, apricot, cherry, etc.), sugar - 100 g, butter - 100 g, cinnamon, salt to taste.
Boil rice in a metal pan. Cut fruits into slices. Season the boiled rice with salt. Grease the sides of the saucepan with oil. Put a layer of rice, then a layer of fruit, sprinkle with sugar and cinnamon if desired, put butter flakes. And so layer by layer until the saucepan is completely filled. Lay the top layer beautifully with slices of fruit. Close the saucepan with a lid, put in the oven and simmer at a low temperature for about 3 hours.
Julienne a la Borisov
Ingredients:
Pork - 500 g, onion - 2 pcs., hard cheese - 100 g, mayonnaise - 150 g, butter, pepper, salt, pepper to taste.
Cut the meat into thin sticks 3-4 cm long, fry with chopped onion in butter, salt to taste. Transfer the mass to cocottes, pour mayonnaise, sprinkle with grated cheese. Bake in the oven (microwave) until golden brown.
Vegetable julienne
Ingredients:
Mushrooms - 300 g, carrots (medium size) - 1 pc., broccoli - 200 g, tomatoes - 2 pcs., sour cream - 1 cup, onion - 1 pc., hard cheese - 100 g, egg - 1 pieces, salt, pepper to taste.
Finely chop the tomatoes, mushrooms and onion. Broccoli and carrots, previously cut into circles, boil in salted water for 10-15 minutes. Mushrooms fry in butter. Mix everything, put in cocottes, pour sour cream mixed with eggs, salt and pepper, sprinkle with grated cheese. Bake in the oven (microwave) until golden brown.
Buckwheat with meat in a pot (3 pots)
Ingredients:
500 g pork, 9 tbsp cereals, 2 bouillon cubes, 2 onions, 1 bay leaf
Meat (preferably pork) cut into pieces, finely chop the onion, arrange in pots. Pour 3 tablespoons of washed cereal (buckwheat or millet or both) into each pot, add crushed bay leaf. Pour the contents of the pots with cubed broth (preferably chicken or mushroom). Put in the oven (microwave) until cooked.
Soup in a pot
Ingredients:
Meat broth - 400 g, chicken - 70 g, carrots - 30 g, turnips - 20 g, leeks - 15 g, celery - 10 g, Savoy cabbage - 60 g, butter - 5 g, croutons - 20 g.
In a pot put a piece of raw chicken, sliced carrots, turnips, leeks, celery, savoy cabbage, previously scalded. Pour a pot of vegetables with hot meat broth, add melted butter, close the lid and put in the oven (microwave) until tender.
Roast with mushrooms (2 large pots)
Ingredients:
0.8 - 1 kg of potatoes, 0.5 meat (pork), 2 onions, 0.5 kg of mushrooms, 300 g of sour cream, black pepper, herbs, other seasonings, mayonnaise.
Boil the mushrooms slightly and cut into slices. Cut the potatoes and fry in oil with onions and mushrooms, add sour cream, chopped herbs, cover and simmer. Cut the meat into pieces, sprinkle with spices and fry on all sides until half cooked. Put potatoes on the bottom of the pot, put pieces of meat on top, grease with a layer of mayonnaise and put in the oven (microwave) until golden brown.
Pike perch in a pot
Ingredients:
100 g pike perch, 100 g potatoes, 40 g onions, 20 g cheese, 100 g sour cream, 30 g broth, 20 g butter. Marinade: 30 g water, 0.2 g citric acid, salt, pepper.
Cut the fish into fillets with skin without bones. Marinate 15-20 minutes. Put oil in a pot, pour in the broth, lay the fish (4 pieces per serving), then a layer of raw potatoes in circles, then a layer of browned onions. Make 3 more layers. Put in the oven for 15 minutes. Then add sour cream, grated cheese and bake until done in the oven (microwave).
Beef in a pot (4 pots)
Ingredients:
600 g boneless beef, 3 onions, 8-10 potatoes, 1 can of mayonnaise, 40 g cheese; salt and pepper to taste.
Cut the beef into slices, beat off, salt and pepper. Peeled potatoes cut into slices, onions - half rings, salt. Arrange everything in pots, pour mayonnaise, sprinkle with grated cheese and bake in the oven (microwave).
Chicken in a pot (4 pots)
Ingredients:
500-600 g chicken, 1 carrot, 1 onion, 5-6 potatoes, 50 g vegetable oil, 200 g broth, salt, pepper - to taste, 100 g mayonnaise
Salt and pepper chicken pieces, put 4 pieces in pots. 1/3 carrots in small cubes, and 1/3 onion in small strips put on top. Drizzle with oil and broth (1/2 part). Mix the remaining mixture of onions and carrots with diced potatoes, salt, pepper, add spices and arrange in pots. Pour the remaining broth (the top layer of potatoes should be without broth) and grease the top layer with mayonnaise. Bake in the oven (microwave).
Pork in a pot (4 pots)
Ingredients:
600 gr of pork, 12 tablespoons of cereals, 2 bouillon cubes, 2 onions, 1 bay leaf.
Cut the meat into pieces, finely chop the onion, arrange in pots. In each, pour 3 tablespoons of washed cereals (buckwheat or millet, or both), add crushed bay leaf. Pour in the broth. Bake in the oven (microwave).
cabbage in a pot
Ingredients:
1 kg cabbage, 50 g onion, 100 g butter, 200 g sour cream, salt.
Chop cabbage, dip for 10-15 minutes in salted boiling water. Cool, drain water. Lightly fry finely chopped onion with 2 tbsp. oil, mix with cabbage, pour a small amount of broth or water, salt to taste. Then put in pots and bake in the oven (microwave), then pour sour cream and serve.
Roast at home (3 pots)
Ingredients:
320 g meat, 3 onions, 1.2 kg potatoes, 100 g butter, pepper, salt. For the sauce: 4 tbsp. sour cream, 4 tbsp. mayonnaise, 1 tbsp. milk, greens.
Cut the meat into slices, salt, pepper, mix with finely chopped onion and a little oil, put in a pot. Put the potatoes, cut into strips, mix. Cover the top completely with potatoes. Add a piece of butter, sprinkle with grated cheese, pour over the sauce. Bake in the oven (microwave).
Everyone loves good food. In order for food to be tasty and healthy when cooking, you need to have good dishes. As the theater begins with a hanger, the kitchen begins with dishes.
Any housewife will tell you how much fun you can get while working in the kitchen with comfortable, pleasant and beautiful dishes.
Let's talk today and talk about what kind of dishes are and which one is better to buy for your kitchen.
Cookware is classified according to the material from which it is made, manufacturing technology, and appearance. When buying dishes for the kitchen, first of all, you need to know what it is made of, what you can cook in it and how it will affect us.
Given the shortcomings of different materials for the manufacture of dishes, many troubles can be avoided.
In a bowl of aluminum It is not recommended to cook spicy and sour dishes. Already with a slight heating, even weak acids and alkalis destroy aluminum, its salts are formed, which are very harmful to the body. However, you cannot cook porridge without aluminum cookware, as dairy products burn in enameled cookware. One piece of advice can be given: cook - cook, but in no case do not store food in it.
Dishes from of stainless steel, most often brand 18/10, where 18% chromium and 10% nickel. This cookware is safe. Stainless steel is resistant to oxidation, beautiful, when cooking in it, the products do not lose their properties, taste and even vitamins, and provides long-term and reliable storage. But the nickel contained in it is still an allergen and can cause dermatosis. Do not use such dishes too often and cook spicy dishes in it.
Well proven enamelled dishes. In such dishes you can cook dinner, store any food, you can safely make pickles and marinades in it. However, one of the main disadvantages of such dishes is their fragility. With careless handling, enamel chips and cracks appear. Moisture penetrates through them to the metal, and the process of corrosion begins. It is better to part with such dishes. Enamelled utensils edged with stainless steel almost do not fight off.
Completely safe and heat resistant glass And ceramic dishes. In clay pots, food has been cooked from time immemorial - this was customary among many peoples. From high temperature, they become even stronger. One thing is bad - ceramics quickly absorb fat, and it is difficult to wash it off. And yet, modern ceramic and glassware is not cheap. You can afford - very good. But before buying, be sure to make sure that it is really heat resistant.
In recent years, dishes with non-stick polymer coating. This cookware is non-toxic, chemically inert, and, most importantly, food does not burn in it. But if you heat the pan to a temperature of 300 degrees (and normal frying occurs at a temperature of 200-220 degrees), then the polymer coating begins to decompose, releasing rather harmful fumes. When working with such pans, you must use only a wooden or plastic spatula.
And, of course, should not be written off cast iron dishes. Although it is heavy, the food in it almost does not burn, it heats up slowly (therefore, it is especially good to stew in it) and slowly cools down.
According to the manufacturing technology, cast dishes are better. It is thicker and heavier, distributes heat well, and - most importantly - the walls and bottom heat up evenly, which means that the food does not burn.
The thickness of the pan or pan also plays a big role. If the thickness is less than 2 mm, then such dishes are not suitable for use already because they are easily deformed. The most common dishes are 2.5 mm thick. It can be used on gas and electric stoves, but is not recommended for glass-ceramic stoves. Universal dishes with a thickness of 4-6 mm.
Some types of cookware have a heat controller, steam holes on the lid, embossed bottom and other features to increase safety and comfort. If the bottom of the pan has a “honeycomb” relief, then in such dishes the surface of contact with food decreases and its non-stick properties increase.
The most prominent part of any pan or pot is of course the handle. Handles are riveted or welded. Welded handles are preferable, as they do not violate the integrity of the coating. And the rivets of the riveted handle can peel off. The handle itself can be of various shapes and designs. Recently, dishes with non-heating handles have appeared, which is very convenient to use.
Well, you will have to determine the required volume of your pans yourself. It all depends on the needs of your family and the tradition of cooking. It is recommended to have several pans of various sizes in the kitchen.
And let only good mood reign in your kitchen. As experienced housewives say: only in a good mood can you cook good food.
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Earthenware has the ability to draw out negative negative energy from people and fill it with the one that it has received over many centuries, or even millennia, from the sun, air, water, earth - the four primary elements and elements.
Use ceramic products only for their intended purpose. Cooking utensils can be used in electric and gas ovens. But at the same time, it is recommended to put ceramic dishes in a minimally heated oven and gradually heat up to the temperature necessary for cooking.
Ceramic dishes can be used in the microwave oven (except teapots, coffee pots, jugs). Coffee pots, teapots, before pouring boiling water into them, be sure to rinse with hot water and it is strictly forbidden to put these products on electric stoves or an open flame, use electric heaters such as "boiler" to boil water, and also heat the contents in microwave or electric ovens .
Ceramic dishes should be washed in warm water using dishwashing detergents. Terracotta vases are intended only for dry, artificial flowers and arrangements.
Do you want to surprise your friends, guests or family with a delicious treat without spending a lot of time in the kitchen? Then it's time to get acquainted with terracotta dishes.
Food cooked in terracotta dishes is very healthy, as the dishes are made from environmentally friendly red clay, without any additives, and as you know, red clay removes toxins from the body and cures many diseases. The dish cooked in such dishes acquires a special taste and aroma.
In terracotta dishes you can cook meat, fish, vegetables and bake culinary products without adding fat. The technology of cooking is simple and does not require special knowledge.
Each time before use, lower the dishes and the lid into a container with cold water for 10 minutes. Place the prepared products in a dish, close the lid tightly and put in the oven, gradually heating, cook at a temperature of 225-250 ° C for 35 to 55 minutes. Remove the finished dish from the oven and serve.
In order for terracotta dishes to serve you for a long time, three conditions must be met: never put dishes on an open fire; to prepare any dish, do not immediately put the dishes in a hot oven; should be washed in warm water, with a small addition of detergents.
The fact that Winnie the Pooh's pot was ceramic is beyond doubt. Simple ceramic dishes have a lot of useful properties that porcelain, faience or crystal products are deprived of. The structure of ceramics is such that it first absorbs moisture, and then gives it away. Ceramic cookware can regulate temperature and humidity by itself. And it does it no worse than a thermos. So, compote left in a ceramic jug will remain cool even in the sun, and tea or coffee in a ceramic teapot will be warm for several hours.
And in general, ceramic dishes are ideal for storing food. That is why ceramics has been popular in the villages for centuries. Milk in a jar could stand and not turn sour for three or four days, and jams and pickles were stored in ceramic tins without lids for almost a year and did not get moldy. If you pour flour or cereal into a ceramic pot, then the bugs will not start in them. In addition, a ceramic pot can perfectly replace a pan. Porcelain and earthenware will burst in the oven, but ceramics will only become stronger. One bad thing - ceramic products quickly absorb grease, which makes them very difficult to wash. Only those ceramic dishes that were covered with lead glaze are deprived of this drawback. True, it is impossible to distinguish lead glaze from ordinary glaze by eye.
In pots, even the simplest dish seems tastier. It is no coincidence that they are becoming more and more popular. more popular. Even the ancient Romans used special clay pots for baking meat and crispy loaves of bread. Pots help save time, while allowing you to get a fragrant and juicy dish as a result. For those on a low-fat diet, they are especially great, as foods can be prepared without fat at all, and this will only affect their taste for the better. In addition, they save energy, since the pot needs to be put in a cold oven and everything is usually cooked in one pot. So the benefits are endless.
There is no need to explain what clay pots are. But in no case should they be confused with terracotta pots that are glazed on the inside. It is important to use an unglazed pot to avoid possible problems with tin in the pot, which can lead to serious health problems. Usually such a problem does not exist with unglazed pots, that is, with earthenware.
15 minutes before use, completely submerge the pot in water (this applies to all recipes in this collection). This can be done, for example, in the sink. Then, as the pot heats up in the oven, the water evaporates and the steaming effect is obtained. So it's easy to cut calories since you don't have to add fat to a pot-cooked dish. But since an unglazed pot absorbs flavors easily, it is recommended to use different pots for chicken, fish, and other foods with very different flavors.
After soaking in water, you can lay food and put the pot in the middle of a cold oven. It is important that the oven gradually reaches the required temperature. If you put the pot in a hot oven, it may crack due to the rapid change in temperature.
After use, it is not recommended to use soap or detergents to wash the pot. Again, they can soak into the clay and then exude right into your dish the next time in the oven. Therefore, to wash the pot, use boiling water and a stiff brush. If this does not help, leave the pot overnight, filling it with water and diluted soda (1-4 tablespoons). Baking soda helps to get rid of odors and refresh the pot after cooking very fragrant foods.
Store the pot with the lid upside down and lined with paper towels to allow the clay to breathe. Make sure it is completely dry before cleaning. During long storage, mold can form, and to remove it, apply a paste of equal amounts of baking soda and water to the surface. Leave on for 30 minutes, then rinse, rinse and let dry completely, preferably in the sun.
USEFUL TIPS
Remove the pot 5-10 minutes before reaching the optimum result, as even out of the oven it will continue to cook. Let it sit for 5-10 minutes just before serving.
For a leaner result, trim the fat off the meat so the sauce isn't greasy.
If you need to add liquids, add broth or wine (alcohol will evaporate, but will give the sauce a pleasant taste)
If adding liquid, add it sparingly. Remember that food also releases juice, and we don't want the pot to "run away".
Instead of clay lids, when preparing any dishes in pots, you can use dough lids, from which you will then make delicious bread.
It is not necessary to use oil, but if you do, do not get carried away.
Sometimes when preparing very fragrant food, it is suggested to line the pot with parchment. The parchment will keep the smell from soaking into the clay.
To thicken sauces and gravies, it is suggested to use arrowroot.
Never place a hot pot on a cold or damp surface or it will crack. Use a wooden board for this.
Do not place the pot too high in the oven; it must not touch the heating contacts.
Never put the pot in the dishwasher.
Delicious pottery recipes.
1. Roast chicken in Russian
Ingredients:
Chicken weighing about 1 kg, 400g onions, 50g raisins, 50g walnut kernels, 50g fresh mushrooms, 15g butter, fresh herbs, salt, ground black pepper.
For sauce: 25g premium flour, 400g sour cream, 25g butter.
Cooking:
Rinse the carcass, dry it, cut into 8 pieces, salt, pepper, fry until half cooked. Chop the onion into half rings and fry until golden brown. Mushrooms cut into strips and fry. Roast the nuts, remove the skin from them and chop them. Wash and dry the raisins.
Prepare sour cream sauce: melt and heat the butter in a saucepan, add the sifted flour and sauté, stirring, until the smell of "roasted nuts". Sautéed flour gradually, stirring constantly, dilute with hot sour cream.
Put chicken in pots (2 pieces per serving), raisins, mushrooms, onions and nuts there. Pour everything with sour cream sauce. Put in the oven and simmer for 20-25 minutes at 180 degrees. Sprinkle with chopped herbs when serving.
2. Tomato soup baked in the oven
Ingredients for 6 people:
1 kg of tomatoes, 800 g of broth, 3 medium onions, grated parmesan - 150 g, white bread (not a long loaf, but a rough one, round), garlic, olive oil, salt, pepper.
Cooking:
Finely chop the onion with 3 cloves of garlic, fry in olive oil, add the chopped tomatoes, fry with the onion and add the broth and three pieces of bread (big pieces!), diced without crust, a little salt and ground pepper. Cover and leave on low heat for about 40 minutes.
Take refractory saucepans (or pots), pour the soup into pots, put a slice of bread grated with garlic in each pot, sprinkle with cheese, drizzle with butter and bake in the oven.
3. Chickens in a pot
Ingredients:
1 chicken (200 g), 140 g potatoes, 50 g onions, 25 g carrots, 10 g cooking oil, 5 g dried porcini mushrooms, salt, 10 g cheese, parsley. For the sauce: 75 g sour cream, 10 g flour, 75 g mushroom broth, salt.
Cooking:
Cut the processed chicken into pieces weighing 40-50 g. Raw potatoes, carrots, onions cut into cubes. Saute onions and carrots separately from each other. Boil prepared mushrooms, cut into strips.
Place chicken pieces in a pot, add raw potatoes, browned onions and carrots, mushrooms, pour sour cream sauce and simmer in the oven for 30-40 minutes. Sprinkle with grated cheese 10-15 minutes before the end of the stew.
For the sauce, spasser the flour without fat, cool slightly, pour in the hot mushroom broth, stir until smooth, cook for 20 minutes. At the end of cooking, add boiled sour cream, salt, cook for another 5 minutes, strain. Serve sprinkled with parsley.
4. Buckwheat with meat in a pot
Ingredients for 3 pots:
500 gr pork
9 tbsp buckwheat
2 bouillon cubes
2 onions
1 bay leaf
Cooking:
Meat (preferably pork) cut into pieces, finely chop the onion, arrange in pots. Pour 3 tablespoons of washed cereal (buckwheat or millet or both) into each pot, add crushed bay leaf. Pour the contents of the pots with cubed broth (preferably chicken or mushroom). Put in the oven for an hour at medium temperature.
5. Roast with meat
Ingredients for 4 servings:
650 gr beef,
1 1/2 kg potatoes,
4 tbsp butter,
2 heads of onions,
3/4 cup meat broth
1 tbsp sour cream
bay leaf, salt, pepper, parsley and dill to taste,
100 ml dry wine
Cooking:
This is a great holiday dish, a little labor intensive for every day.
Cut the peeled potatoes into cubes and lightly fry in oil. Chop the onion into rings and fry in oil until golden brown. Lightly fry the beef, cut into small pieces, in boiling oil on all sides.
Put the meat in a clay pot, cast iron or saucepan, then a layer of potatoes, onion on top and sprinkle everything with salt and pepper. Put the bay leaf and pour in the broth.
Put the roast in the oven and simmer for 30 minutes. 10 minutes before the end of cooking, pour into hot dry wine.
Before serving, pour the finished dish with sour cream and sprinkle with finely chopped herbs.
6. Potatoes with sausages in pots
Ingredients for one pot:
potatoes 2-3 pcs. sausages 1-2 pcs.
onion 1/2 pc.
sour cream (mayonnaise) 2 tbsp. l.
mushrooms 2 tbsp. l., salt.
Cooking:
We cut the potatoes into strips, fry them a little in vegetable oil so that they brown. Pour a little water into the bottom of the ceramic pots, then lay out the potatoes, salt it, sausages fried with onions, then mushrooms, also fried with onions. Put a tablespoon of sour cream or mayonnaise on top and put in the oven for about an hour at a temperature of 150 degrees C.
7. Veal with prunes stewed in a pot
Ingredients:
Veal - 1 kg
Potato - 10 pcs
Onion - 3 pcs
Prunes - 100 gr
Parsley, dill to taste
Fat for frying
Cooking:
Cut the meat into pieces, sprinkle with salt, pepper and fry in a pan. Arrange the fried meat in pots, add the fried onions, sliced potatoes, prunes, chopped greens, cover with lids and simmer until tender.
8. Orchid-style fish in a pot
Ingredients:
500 g of sea fish, 1 onion, butter or margarine, 2-3 potatoes, 1-2 tbsp. tomato puree, 2 small pickles, 2-3 tbsp cream, red pepper on the tip of a knife, 2 tbsp. finely chopped green onion, 1 cup water.
Cooking:
Finely chop the onion and fry in oil. Transfer to a pot, add red pepper, water and raw potatoes cooked in the form of schnitzels. When the potatoes are soft, add the tomato paste, sliced cucumbers and diced fish. Salt, pour in the cream and, closing the lid, put the stew. Sprinkle with green onions before serving.
9. Eggplant baked with mushrooms in a pot
Ingredients for 4 serving bowls:
4 medium eggplants
2-3 medium onions (to taste, as much as you like)
4 hard-boiled eggs
4 large mushrooms (or about the size of mushrooms)
4 dess.l. butter and vegetable oil
1 tbsp topped with flour
about 1 cup sour cream sauce
dill and parsley to taste
salt and ground black pepper to taste
Cooking:
Peel the eggplant, cut into cubes (medium), lightly salt and leave for an hour. Boil fresh mushrooms, chop finely and fry in butter with finely chopped onions.
Squeeze eggplant from juice and fry in vegetable oil.
Put eggplant, mushrooms with onions and sliced hard-boiled eggs in layers in pots. Pepper, salt to taste, lay another layer of eggplant on top.
Pour sour cream sauce (or sour cream) and bake in the oven.
Sprinkle with herbs when serving.
10. Liver stewed with mushrooms
Ingredients:
veal liver (beef) 800 g,
sour cream 1 cup
bulbs 2,
dried mushrooms 5-6,
sugar 2 teaspoons,
tomato puree 1-2 tablespoons,
butter 50 g,
flour 1/2 cup
salt, ground pepper to taste.
Cooking:
Cut the liver into small slices (finger-thick), sprinkle with salt, pepper, roll in flour and fry in butter. In this case, after piercing with a fork, red juice should stand out from a piece of fried liver. Soak mushrooms, boil, finely chop and fry together with chopped onion.
Put the liver together with mushrooms and onions in clay pots, pour 1/2 cup of mushroom broth, 1/2 cup of sour cream, a spoonful of tomato puree into each pot and simmer until the liver is ready for 15-20 minutes in the oven.
Serve sauerkraut, pickles, fresh salad to the liver. You can also put fried potato slices in the pot.
11. American meat loaf in a pot
Mix in a bowl 500 g minced beef, 500 g minced pork, 2 eggs, a handful of bread crumbs. 1 onion, finely chopped, 2 garlic cloves, chopped, and 1/2 cup ice water season with salt and pepper. Tamp into a pot. Separately, mix together 1/2 cup ketchup, 2 tbsp brown sugar, and 1 tsp apple cider vinegar. pour over and bake 1 - 1 1/2 hours at 200 degrees C.
12. Chicken with oranges
Rub the whole chicken with salt, pepper and crushed garlic in a garlic press. Inside put slices of orange, peeled. Put the chicken in the pot. Grate the orange zest and sprinkle the chicken on top. Add 1/2 cup orange juice, 1/4 cup soy sauce, 1 teaspoon grated fresh ginger, 1/2 teaspoon ground Jamaican pepper, and 1 tablespoon brown sugar. Put the pot in a cold oven and bake for 90 minutes at 230 degrees C. Remove the lid 10 minutes before it is ready to get a crust.
13.Halibut in a pot
Brush the bottom of the pot with oil and add 4 pieces of halibut. Mix together 1/2 cup bread crumbs, 2 tbsp chopped fresh parsley, 2 crushed garlic cloves, 4 tbsp grated Parmesan and season with salt and pepper. Put the mixture in a pot, fill the fish with water and bake at 230 ° C for 20-30 minutes. Serve with lemon slices.
Corn in a pot
Place 4 ears of corn in a pot, add 1/4 cup water and 2 tbsp butter. Sprinkle with 1 tbsp sugar and sprinkle with salt to taste. Cover and bake for 30 minutes at 220°C.
14. Chicken with rice in a pot
Boil 2 cups of chicken broth, add 1 cup of rice and immediately lower the heat. Cook for 20 minutes until the rice is done. Melt 1 tbsp plums. oil in a frying pan, fry 1 chopped celery stick, 100 g chopped mushrooms and chopped green bell pepper for 5 minutes. Mix rice, fried vegetables, 400 g chopped chicken fillet, 50 g chopped pimiento pepper in a pot. Add 1 can of canned mushroom cream soup, 1 can of canned chicken rice soup. Bake for 45 minutes at 200 degrees C. Then sprinkle with cashew nuts and bake for another 15 minutes, uncovered.
15. Beef with onions
Cut 500 g of beef into pieces, sprinkle with salt and fry until golden brown. Put a layer of chopped browned onions in a pot, pieces of fried meat on it, and another layer of onions on top. Thus lay 2-3 rows. Then pour in the meat broth. Add salt, peppercorns, bay leaf and simmer in a closed pot until fully cooked.
16. Meat in an omelette
700 g of veal cut into cubes, salt, fry with onions until tender. Beat 8 eggs with 1/2 cup milk, salt. Arrange the fried meat in pots, pour over the omelette mixture and bake in the oven. You can use beef instead of veal.
17. Pumpkin noodle casserole
Boil 200 g of noodles, drain the water. Finely chop 1 kg pumpkin, salt and fry in vegetable oil without covering with a lid. Then mix with noodles. Beat 4 eggs with 50 g of sugar, mix with pumpkin and noodles, add cinnamon to taste, mix again, put in a greased clay pot and bake in the oven.
