Food in a hurry - this is our wand-rescue in the kitchen. Not every day we have time, energy and desire to conjure for hours at the stove. We offer you recipes for delicious food, which can be cooked in a hurry - either for yourself or for your guests. They are shared with us by women living in different parts of the world. What's so surprising? Preparing a tasty meal in a hurry takes every hostess in any country.
The first recipe came from Cyprus. It reminds us that fast food, except for a short time, has one more advantage: very often it is possible to use the remains of unused products for its preparation.
Soufflé with bread
We need:
- dried bread (about 1/2 kg);
- 2 1/2 cups of milk;
- 4 eggs;
- 200 g of cheese (any, at your request);
- a little butter;
- salt pepper.
Preparation:
Remove the bread from the bread and soak it in milk for about 1 hour. As soon as it softens, rub it with a fork until it's a gruel. We add cheese, butter, salt and pepper to it. Good whisk egg whisk and add them to the bread mixture. Then we put it into the oiled form for soufflé and bake at 180 degrees for about 40 minutes. We serve on the table immediately, in a hot form - as a side dish or as a main course.
But what kind of unpretentious and tasty food is cooked in a hurry in Lebanon:
Potatoes in an oven in Mediterranean
We need:
- 5 medium potatoes;
- 2-3 large eggplants;
- 2-3 green sweet peppers;
- 2 onions;
- 2 cloves of garlic;
- 1-2 tablespoons of tomato paste or fresh tomatoes (to taste);
- 3-4 tablespoons of olive oil;
- salt;
- pepper;
- oregano;
- parsley;
- mint.
Preparation:
We cut potatoes into slices and lay them on a baking tray. Add the eggplant, pepper, onions, garlic and tomato paste (or fresh tomatoes) to the blender, and grind everything well. We distribute the resulting mass on top of the potato, add salt, pepper, oregano, parsley, mint, olive oil to the potatoes and mix everything. We add some water, so that it only slightly covers the potatoes. Bake in the oven at 200 degrees for about 30-40 minutes.
Food in a hurry can be not only delicious, but also dietary. This is indicated by the hostess from Greece, who shares her recipe with us:
Lentil salad
For 2-4 servings we will need:
- 1 small onion;
- 3-4 sprigs of parsley;
- 1 medium small-cut bulb;
- 1/2 cup finely chopped parsley;
- 2 cloves of garlic;
- 1 cup of lentils.
For sauce:
2 tablespoons of olive oil; 3 tablespoons balsamic vinegar; 2 teaspoons mustard Dijon; 8 leaves of Radicchio.Preparation:
In a medium-sized saucepan, with enough boiling water, we throw parsley sprigs, an onion and one garlic clove. We lower the lentils into the water, reduce the heat and cook for about 25 minutes. We look, that the lentils became soft and gentle. Then we throw it into a colander, and throw onions and parsley. In a small saucepan mix olive oil, vinegar, mustard and the remaining garlic cloves. We put on the fire and make sure that the mixture is just warmed up, but it does not boil. Transfer the warm lentils into a salad bowl and add finely chopped onions, parsley and the resulting sauce. Solim, pepper. We lay out our lentil salad on the leaves of radicchio and serve it to the table.
Preparing meals in a hurry for housewives in France is as relevant as ever. Here is the dessert they offer us:
Tart with strawberries
For 8 servings we will need:
- 500 g of washed and peeled strawberries.
For the test:
- 150 g of flour;
- 90 fresh butter at room temperature;
- 90 g of sugar;
- 1-2 tablespoons fresh milk;
- 1 teaspoon of salt.
For cream:
- 300 g of fresh milk;
- 200 ml cream 35% fat;
- 100 g of sugar;
- 50 g of corn flour;
- 1 egg;
- 2 egg yolks;
- 1 vanilla stick, cut in half.
Preparation:
Preheat the oven to 180 degrees.
For the test: sift the flour and mix it with sugar and salt. Cut the oil into slices and rub it with flour with your fingers - until you get big crumbs. Add at the end of the milk and lightly (but not for long!) Knead the dough - so that it does not become too elastic.
Do not try to roll the dough with a rolling pin! Take small pieces of dough with your hands, level it on the palm of your hand and lay the resulting lozenges on the bottom or a large (25 cm) form for the tart, or in individual small (10 cm) tartin molds. The dough should be thin.
Pierce the dough surface with a fork. Then cover it with foil, pour the beans into it (rice, chick peas) and bake for 20 minutes. Remove the foil and bake for another 10 minutes - until the dough is browned. Take it out of the oven and put it to cool.
To prepare the cream, put on a medium fire a small saucepan with milk, cream and a vanilla stick. In a deep plate, whip the whole egg with yolks, corn flour and sugar. Before milk with cream boils, add a little mixture of eggs with flour, and stir. Then add the rest of the egg mixture to the milk. Fast stir slowly, keeping the saucepan on fire until the cream thickens. Take care that it does not burn out. Transfer the cream into a deep container, close it with a diaphragm on top and refrigerate for 3-4 hours. Before using the cream, whisk it with a whisk.
To serve on the table, fill the tartinki with cream and decorate the top with strawberries - either whole or cut into pieces. It is better if you take the tartini out of the forms before you fill them with cream - so that they remain crisp.
The theme of our today's conversation was cooking food in a hurry. Summarizing, let's say that on our table, the food in a hurry can take a worthy place. Our recipes may have convinced you of this.