Useful tips

Each of us buys fresh seasonal vegetables not only because they are delicious, but also because they are full of vitamins, minerals and antioxidants. But did you know that how you cook them plays a crucial role in how well they retain their nutrients?

Some cooking methods retain nutritional value, while others completely destroy it. So, when you come home from the market with a bag of fresh vegetables, read the strategies we offer you to get the maximum benefits.

1. Limit the amount of water

When you cook vegetables in a lot of water, the nutrients melt away before your eyes. For example, did you know that the green color that the water gets after blanching broccoli is a sign that vitamins B and C have gone into it and end up in the sewer?

To preserve vitamins, cook vegetables in as little water as possible for as little time as possible (unless you are making soup). Steaming or microwaving, which uses very little water, will cook vegetables as well as boiling and blanching, while minimizing nutrient loss.

Therefore, do not boil potatoes in water, use a water bath for this. Broccoli, green beans and asparagus do not need to be blanched; cook them in the microwave or steam them.

If you want to refrigerate cooked vegetables, do not submerge them in an ice bath. Just like hot water, cold water leaches nutrients. Cook the vegetables for a minute and then place them in a single layer on baking paper; they will quickly cool to room temperature.

2. Use some fat

Eating regular steamed vegetables sounds like something very healthy, but in fact, vegetables are better eaten with fat. Many nutrients, such as beta-carotene, vitamin D, vitamin K, are fat-soluble, so they can only provide benefits when combined with some fat.

Thus, you can pour aromatic oil over steamed vegetables, saute them, or quickly fry them in a pan. All of these methods contain a little oil, which helps in the absorption of vitamins. Plus, it will add great flavor to your vegetables, so you'll be inspired to continue eating that way.

3. Add citrus

Vegetables such as spinach, broccoli and cabbage contain iron, but in a form that is difficult for our bodies to use, so most of this beneficial element is not absorbed. Vitamin C, which citrus fruits are full of, reacts with iron, turning it into a substance easily absorbed by our body.

That is, vitamin C makes iron convenient for us. Therefore, always add a few tablespoons of lemon, lime, orange or grapefruit juice to fried, boiled or stewed vegetables.

Here is one delicious and healthy recipe. Steam green beans, fry with yellow pepper and shallots in olive oil until soft. At the end, toss in fresh spinach and add a few tablespoons of orange juice. It couldn't be better.

Useful culinary tricks

Here are some more helpful tips for preparing vegetables:

Wash vegetables before cutting. Cutting vegetables breaks down cell walls, allowing nutrients to escape into the water. When you wash uncut vegetables, the nutrients remain inside the vegetable and are not leached out by the water.

Do not peel. A lot of the nutrients are located either in the peel or just underneath it, so don't remove it wherever possible.

Cook immediately after cutting. Nutrients are gradually lost when exposed to light and air. Do not leave chopped vegetables for a long time; cook and eat them quickly to retain as much vitamins and minerals as possible.

Cut vegetables into large, shaped pieces. Large pieces mean fewer damaged vegetable cells and less lost nutrients. Cutting into large pieces ensures this.

Before we move on to discussing methods of cooking various vegetables, let's look at what cooking methods generally exist.

Benefits of different cooking methods

Do you think that a raw food diet is the best way to eat? Think again. Cooking vegetables helps soften their flavor. And some vegetables, like tomatoes, are even healthier when cooked because cooking them increases levels of the powerful antioxidant lycopene.

The only problem is that not all cooking methods are created equal. With the help of some, you can increase the nutrient content, while others completely take away all the nutritional value. With the help of some, unnecessary fat enters your body, while others, on the contrary, give you just enough of it to absorb all the nutrients in vegetables.

Microwave cooking

When in doubt, microwave your vegetables to ensure they retain maximum antioxidants. Spanish scientists conducted a study on how different cooking methods affect the antioxidant properties of vegetables. Cooking in the microwave took first place; this cooking process preserves a lot of useful substances.

The only exception is cauliflower; it should be kept away from the microwave, because there it loses more than 50 percent of all nutrients.

Frying without oil

Beets, chard, celery, onions and green beans cook very well in a skillet without oil. According to the researchers, cooking in such pans allows vegetables to retain the same amount of antioxidants as when cooked in the microwave.

But be careful, these pans are often coated with non-toxic chemicals that may make cooking convenient, but may contain elements that have been linked to cancer in the body. Buy uncoated pans or use a thick bottom pan that doesn't require oil.

Bakery

In the case of baking, this is very good for some vegetables, but disastrous for others. Bake artichokes, asparagus, broccoli, peppers. With this cooking method, they retain all the beneficial antioxidants. Do not put carrots, Brussels sprouts, leeks, cauliflower, peas, zucchini, onions, beans, celery, beets and garlic in the oven. They lose a significant part of their nutrients in the oven.

There are also products in which the amount of beneficial antioxidants only increases after baking. This applies to green beans, eggplant, corn, chard and spinach. Moreover, if you bake foods using a lot of oil, then the vegetables, depending on the type, lose from 5 to 50 percent of their nutrients.

Cooking

General advice - do not use boiling to cook vegetables. Water is not a cook's best friend when it comes to retaining antioxidants and other nutrients in foods. The vegetables most susceptible to loss of nutritional value are cauliflower, squash and peas. If you still need to cook vegetables, then save the remaining water, it is full of useful elements. Use it to make sauce or soup.

But, as with every rule, there are exceptions to this. A 2008 study in Italy found that cooking increased the amount of carotenoids in carrots. This method of cooking carrots is better than frying or baking.

Now let's start describing the most useful ways to cook different vegetables.

How to cook different vegetables

How to cook artichokes

How to choose: look for tight little heads with no brown marks and no blue discoloration.

Preliminary preparation: Clean each head of outer leaves, cut off the top and a little at the base.

Braising: Heat 2 tablespoons olive oil in a large skillet. Add the artichokes and fry for one minute, stirring constantly. Add 1 teaspoon dried thyme (rosemary or tarragon) and equal parts white wine and water to cover the vegetables. Bring to a boil, reduce heat, cover and simmer until soft, about 15 minutes.

Grill: Marinate the artichokes in 1 tablespoon olive oil and 1 teaspoon sea salt. Preheat the grill. Cook for about 8 minutes until tender, turning only once.

Microwave: mix artichokes with 0.5 glass of white wine (or dry vermouth), 0.5 teaspoon of salt and 1 teaspoon of dried thyme. Cover tightly and microwave on high for 8 minutes.

Steaming: The artichokes need to be cooked in a water bath for about 15 minutes.

How to cook asparagus

How to choose: look for strong “sticks” with dense heads. The cut should not be dried out or dark in color. Fresh asparagus snaps when bent.

Preliminary preparation: cut off the ends of each stem and remove any dark spots.

Braising: Heat the pan well. Add asparagus with 0.5 cup of water and a slice of lemon. Cover with a lid and simmer until tender, about 5 minutes.

Grill: Preheat the grill and melt some butter on it. Grill until all the asparagus is browned, about 6 minutes. Don't forget to turn over periodically.

Microwave: Place asparagus in a glass bowl or skillet. Add a quarter cup of water, 1 teaspoon of olive oil and cover tightly. Turn the microwave on high and cook for 3 minutes.

Baking: Preheat the oven to 260 C. Arrange the asparagus in a single layer on baking paper. Drizzle with 2 teaspoons olive oil. Turn over only once during cooking. Bake for about 10 minutes until the asparagus is tender.

How to cook beets

How to choose: look for small tubers with dark ruby ​​or bright orange skins.

Preliminary preparation: clear.

Microwave: cut the beets into thin rings. Fill a glass container or frying pan with a quarter cup of water, add the beets, cover with a lid and cook at high power for 10 minutes. Let stand for about 5 minutes before serving.

Baking: Preheat the oven to 260 C. Cut the beets into thick pieces. Place on baking paper in one layer. Drizzle with 2 tablespoons olive oil. Bake for about 30 minutes until soft. Turn only once during cooking.

Braising: Heat 1 tablespoon olive oil in a frying pan. Add 1 chopped head of garlic. Grate the beets on a coarse grater and fry for one minute, stirring constantly. Add a third cup of water and bring to a boil. Cover with a lid, reduce heat to low and simmer until tender, about 8 minutes.

For a couple: Cut the beets into quarters and cook in a double boiler or double boiler for 15 minutes.

How to cook broccoli

How to choose: look for firm, dark green heads with dense buds without yellowing, so that the number of buds and stems approximately matches.

Preliminary preparation: cut off all the buds and cut each stem into 4 parts.

Microwave: place stems and florets in glass dish, cover and microwave on high for about 4 minutes.

Baking: Preheat the oven to 260 C. Arrange the stems and florets in a single layer on a baking sheet. Drizzle with olive oil. Bake for about 10 minutes. Turn over only once.

Steaming: Add 1 tablespoon of olive oil to the water bath and start cooking with the stems. Cook them for 2 minutes. Then add the florets and cook for another 5 minutes.

How to cook Brussels sprouts

How to choose: look for dense, firm, small, dark green heads with no yellowing leaves. The sprouts should preferably be on a stem.

Preliminary preparation: Remove outer leaves and cut off stems.

Stewing: pour small heads and stems with 1 glass of dry white wine. Cover with a lid and simmer them in the pan for about 7 minutes. Remove the heads of cabbage, increase the heat to high, add 1 teaspoon of butter and simmer until the liquid evaporates. Return the heads of cabbage back.

Microwave: Arrange the heads and stems in a glass dish. Pour in a quarter of a glass of broth or water. Cover tightly and microwave on high for 6 minutes.

Baking: Preheat the oven to 260 C. Cut the stems and heads in half. Place them on baking paper in one layer. Drizzle with olive oil. Bake for about 20 minutes, turning once during the process.

Steaming: cook on high for 6-8 minutes.

How to cook carrots

How to choose: Look for orange, firm vegetables with no gray or white cast and no dry spots on the skin. It is preferable that the carrots come with tops.

Preliminary preparation: cut off the tops, peel them.

Microwave: cut the carrots into small circles. Place in a baking dish and pour in ¼ cup of broth or white wine. Cover tightly and microwave on high for 3 minutes.

Baking: Preheat the oven to 260 C. Cut the carrots into cubes. Place on baking paper in one layer. Drizzle with olive oil and bake for about 15 minutes, turning only once during cooking.

Braising: Melt 1 tablespoon butter in a large frying pan and cut the carrots into slices. Add carrots and cook for 4 minutes. Then add 1 teaspoon of sugar and keep on fire until glazed.

For a couple: cut the carrots into thin slices and cook in a water bath or double boiler for 4 minutes. Place the vegetables two centimeters above the water.

How to cook cauliflower

How to choose: look for firm white heads with no brown or yellow spots. The leaves on the stem should be green and firmly in place.

Preliminary preparation: divide into florets, discard the thick core and thick stems.

Braising: place the inflorescences in a frying pan and pour in 0.5 cups of dry white wine, add 0.5 teaspoon of cumin. Bring to a boil, cover with a lid, reduce heat to low and simmer for about 4 minutes.

Microwave: place the inflorescences in a baking dish, add ¼ of a glass of dry white wine (or dry vermouth). Cover tightly and cook on high for about 4 minutes.

Baking: Preheat the oven to 260 C. Place the inflorescences on baking paper in one layer. Drizzle with olive oil. Roast until cabbage browns, about 15 minutes. Turn over only once during the entire cooking time.

For a couple: Place the cabbage 5 cm above the water level. Cook on high for 5 minutes.

How to cook eggplant

How to choose: Look for smooth, glossy fruit with no blemishes or wrinkles on the skin. Each eggplant should be quite heavy.

Preliminary preparation: cut it into thin slices; there is no need to peel it.

Braising: Cut the eggplant into cubes and toss them with the jar of salsa. Transfer to skillet and simmer for 15 minutes, stirring frequently, over medium heat.

Grill: preheat the grill. Brush the eggplant pieces with olive oil. The vegetable should cook for about 8 minutes. Turn over only once.

Baking: Preheat the oven to 260 C. Peel the eggplants, place them on baking paper in a single layer and sprinkle with olive oil. Bake until soft, 15 minutes. Turn over only once.

Saute: cut the eggplants into cubes, mix with 2 teaspoons of salt. Let sit for 5 minutes and pat dry with paper towels. Heat 2 tablespoons olive oil over medium heat. Cook until soft, stirring constantly, about 4 minutes.

How to cook fennel

How to choose: look for small, white, “hairy” heads with green stems and fuzzy leaves.

Preliminary preparation: cut off the stems right at the root, remove all damaged outer layers from the fruit, cut off the butt, like an onion.

Braising: cut the “onion” into rings. Heat 1 tablespoon olive oil in a large skillet. Add fennel and 2 teaspoons dried rosemary. Fry for 1 minute, stirring constantly. Add 0.5 cups of dry white wine (or dry vermouth), cover with a lid, reduce heat and simmer until tender, about 15 minutes.

Baking: preheat the oven to 260 C. Cut the fennel into rings, 0.5 cm thick. Place them on baking paper in a single layer. Drizzle with olive oil and bake for 18-20 minutes until darkened.

For a couple: cut the fennel into pieces 2-3 cm thick. Place it 5 cm above the water. Add bay leaf and 1 teaspoon of mustard seeds to the water. Cook on high for 15 minutes.

How to cook green beans

How to choose: look for small, thin, strong beans.

Preliminary preparation: cut off the ends of the fruits.

Microwave: Place the whole beans in a baking dish and fill it with a quarter of a glass of water or broth. Cover and cook on high for 4 minutes.

Baking: Preheat the oven to 260 C. Place the beans on a baking sheet in a single layer. Drizzle with a little olive oil. Bake for about 10 minutes, remembering to turn once.

Vegetables- an integral ingredient in virtually all dishes of most national cuisines. The exception is desserts and baked goods (and even then not always). Vegetable dishes are indispensable for children's and dietary nutrition, as well as during fasting.

The beneficial substances from vegetables are almost completely absorbed by the body, and fiber has a beneficial effect on intestinal function. The catch is that sometimes it is very difficult to feed a vegetable dish to children and even some adults. We'll tell you how to cook vegetables so that absolutely everyone loves them! We present quick and simple recipes for every taste.

Delicious vegetable dishes

1. Baked Broccoli
Divide the broccoli into florets and place on a baking sheet greased with olive oil. Salt and pepper to taste. Cover with foil and bake for 10 minutes at 200 degrees, then remove the foil and cook for another 5-7 minutes. It will be tastier if you sprinkle the cabbage with grated cheese before serving.

2. Baked Chinese cabbage in spicy sauce
Cut the cabbage into 4 pieces and place on a greased baking sheet. Mix a spoonful of olive and sesame oil, add a little soy sauce, chopped garlic clove and a handful of sesame seeds. Stir and pour sauce over cabbage. Bake for 7-10 minutes at 180 degrees.

3. Brussels sprouts with cheese
Blanch the heads of Brussels sprouts and drain in a colander. Mix 1 tablespoon of butter with 0.5 cups of milk, 1 egg and 50 grams of grated cheese, add salt to taste and black pepper. Place the cabbage in a mold, pour in the filling and bake for 30–45 minutes at 180 degrees.

4. French fried mushrooms
Throw the prepared mushrooms into a heated frying pan with a small amount of olive oil. Fry until slightly darkened, add chopped garlic clove, pour in 100 ml of dry white wine. Continue cooking until the wine has evaporated, then add salt.

5. Baked cherry tomatoes with garlic
Cut the cherry in half. Mix a tablespoon of olive oil with a minced garlic clove, salt and pepper. Season the tomatoes with this mixture and place in the pan. Bake for 20–25 minutes at 180 degrees.

6. Roasted Cauliflower with Cheese Sauce
Divide the cabbage into florets, pour in lemon juice and fry until golden. Prepare cheese sauce by mixing sour cream, grated cheese, salt and pepper. Place the sauce in the refrigerator for 30 minutes, then serve over the cauliflower.

7. Vegetable pancakes
Grate the kohlrabi, carrots and finely chop the onion. Add an egg, a spoonful of flour, a pinch of salt and pepper. Fry the pancakes in a heated frying pan with the addition of vegetable oil.

8. Zucchini Snacks
Cut the zucchini into slices and place on a greased baking sheet. Prepare a mixture of grated cheese and aromatic herbs (thyme, oregano, basil), add a pinch of garlic powder. Drizzle the zucchini with olive oil and sprinkle with the cheese mixture. Bake until lightly browned at 200 degrees.

9. Greek Tzatziki Sauce
Grate the cucumber. In a deep bowl, mix yogurt, garlic, vegetable oil, salt and a little vinegar. Add grated cucumber and chopped dill.

10. Caramelized carrots
Chop the carrots, fry in olive oil on one side for 2-3 minutes, then cover and simmer for 15 minutes. Remove the lid, turn the carrots over to the other side, season with thyme, black pepper, salt, sprinkle with lemon juice, remove from heat and serve immediately.

11. Puree with green peas and onions
Boil the potatoes, mash them with hot milk and butter. Blanch the green peas for 5 minutes. Brown the peeled small onions with the addition of a small amount of butter. Serve the puree with green peas and onions.

12. Fried cabbage with lime sauce
In a blender, combine lime juice, vegetable oil, aromatic herbs, garlic clove, cilantro, salt and sugar. Cut the cabbage into slices, brown on the grill or in a dry frying pan with a ribbed surface. Serve with sauce on top.

A minimum of preparation time and a minimum of heat treatment - all vitamins will remain in place, and thanks to original dressings and sauces, the taste of vegetables will sparkle with new colors.

Vegetable dishes. Vegetable dishes are welcome guests on every table, because they are very tasty, healthy and nutritious. Vegetables are easily digestible, provide great health benefits and are the best helpers for anyone on a diet. One cannot do without them during religious fasts. And preparing vegetable dishes usually takes very little time!

You can prepare a huge number of delicious dishes from vegetables - salads, sautés, stews, all kinds of winter preparations, soups, vegetables in batter, light snacks and even desserts. Baked or stewed vegetables, as well as grilled vegetables, are no less tasty.

To ensure that vegetable dishes always turn out tasty and aromatic, you need to know the basic nuances of preparing vegetables. Before you start cooking cauliflower, you need to immerse the head of cabbage in cold salted water for literally ten minutes - this simple manipulation perfectly helps rid the heads of dirt and insects. And to remove the bitterness from cucumbers, they are peeled and soaked in milk, to which a spoonful of sugar has been added.

If you do not cut off the green carrot tails, the carrots may begin to taste bitter, and the skin of potatoes with eyes should be cut off by as much as two centimeters. White potatoes are most suitable for mashed potatoes, pink tubers are ideal for frying, and yellow potatoes can be safely used for preparing various boiled dishes, including soups. To make potatoes baked in the oven softer and more attractive, they need to be greased with vegetable oil, and it doesn’t hurt to add a small pinch of soda to the minced potato cutlets. As for making mashed potatoes, you usually take half a glass of milk per kilogram of potatoes, and ideally the milk should be boiled.

To make the taste of onions in the salad less pronounced, pour boiling water over it, and to make the radish less pungent and at the same time minimize its smell, after it is chopped, it is thoroughly washed with cold water.
Before adding onions, carrots and parsley with celery to the soup, it is recommended to sauté - in this case, their aroma will be preserved, and the soup will acquire a spectacular golden hue. And in order to significantly enhance the aroma of fried vegetables, it is better to prefer vegetable oils for frying, and just before cooking, add a small piece of fresh butter to the frying pan with vegetables. If vegetables are fried for subsequent preparation of stew, then it is better to fry them separately - then the stew will turn out much tastier.

How to cook French fries? This question plagues many fast food lovers. In fact, making French fries at home is much easier than many people think.

Both adults and children love French fries, but each of us perfectly understands how harmful this dish is and how much cholesterol enters the body with one portion eaten.

fast and tasty? Our step-by-step photo recipe will answer this question and help you prepare the most delicious cabbage cutlets. This dish may become one of your favorites; if you have never cooked such cutlets before, we strongly recommend that you do so!

Potatoes with champignons in the oven can be prepared quite quickly. No matter how great the variety of potato and champignon dishes there are, this recipe stands out for its ease of preparation and the incredibly delicious aroma of the prepared dish. You can cook potatoes with champignons in the oven for both dinner and lunch.

Baked potatoes with sour cream are a delicious dish that can be prepared in a hurry. You will delight your guests with this simple dish and you will spend almost no time on preparation. Perhaps everyone likes dishes cooked in the oven, they are healthier, their taste is more intense, and the aroma is simply indescribable.

A very quick dish for a family dinner. It would seem that it could be simpler, just cook pasta, but we try to diversify the usual dishes, make them more interesting, tastier and more beautiful. Today we will tell you how delicious and easy it is to prepare pasta baked in the oven. This is a great dish that everyone simply has to try. Particularly delicious risotto is made from pumpkin. In Italy, risotto is a rice porridge and one of the most beloved dishes in the country. Therefore, to prepare a delicious vegetable risotto, you should take Italian Arborio rice with round grains. This rice goes well with pumpkin and Parmesan cheese, which give the dish an amazing taste.

Pasta with mushrooms in creamy sauce is a very nutritious and healthy dish. In our recipe we will prepare this dish with chanterelle mushrooms, why these particular mushrooms? They are one of the very first to appear in the forest. These mushrooms are so delicious that you can't resist. Pasta with mushrooms in creamy sauce is prepared quite quickly.

Vegetable casserole in the oven is a juicy and healthy dish, which is also easy to prepare. Another good thing about this dish is that you can change the ingredients at your discretion, experiment and look for your own unique taste of this simple dish.

Pasta with eggplant is an amazingly tasty and very simple dish, the recipe for which we will now tell you. To prepare this dish you will spend about 1 hour, but you will get a very tasty dinner that the whole family will eat with pleasure. But in order for pasta with eggplant to turn out very tasty, you need to know some of the subtleties and little tricks of preparing this vegetable.

- it’s very tasty and healthy! It would seem that preparing grilled vegetables is not particularly difficult. But there are some nuances here too. For example, eggplants burn easily during frying; it is very difficult to catch the moment when they are ready, but not yet burnt. But you shouldn’t completely give up such a healthy vegetable, and inventing your own and safe way to prepare them turned out to be very simple.

Cutlets made from mashed potatoes are one of the simplest dishes that can be easily prepared without any special culinary knowledge or skills. We bring to your attention the most common recipe for making mashed potato cutlets, without any filling. There are many options, so you can experiment, this will only make our dish tastier.

Potato zrazy with mushrooms is a fairly versatile dish that can be eaten for breakfast with sour cream and for dinner. Our recipe will help you prepare potato zrazy with delicious mushrooms quickly and tasty. Our recipe is very simple and does not require any special culinary skills from you, all you need to do is carefully read our recipe and cook with us.

Zucchini casserole with cheese is distinguished by its low calorie content and delicate taste. This dish turns out quite juicy due to the fact that zucchini gives a lot of its own juice. Preparing a casserole is a pleasure, and every housewife, once appreciating the simplicity of preparation, will be pleasantly surprised.

This is a very easy to prepare dish that cooks quite quickly and is suitable for people who care about their health or want to lose weight. Dietary vegetable stew prepared according to our recipe is not only very tasty, but also low in calories; 100 grams of this wonderful stew contains only 108 kcal.

Spaghetti with mushrooms is easy and quick to prepare; this recipe is perfect for preparing a quick and healthy dinner. Everyone's favorite spaghetti is an Italian national product that can be prepared in a variety of ways. Today we will tell you how to prepare a quick and tasty dietary dish of spaghetti with mushrooms. All the products that we will use in this recipe can be easily found in any grocery store. As for mushrooms, champignons work well.

Cheesy Potato Casserole is one of those dishes you can't resist. It is prepared from the simplest ingredients that are in every refrigerator, and it looks and tastes like a very beautiful and appetizing dish. Potato casserole with cheese is suitable for an everyday family dinner and can easily feed the whole family.

Perhaps this casserole will become a side dish, or maybe it will be used as a main dish, it’s up to you to decide, but the fact is that it is very tasty, very satisfying and very

Vegetable cutlets are not an ordinary dish; the name speaks for itself. Today we will tell you how easy it is to prepare lean vegetable cutlets. Even though they are called “fake”, they have several qualities that meat cutlets are unlikely to boast of.

This dish is very healthy, dietary and very quick to prepare. But even here there are some cooking nuances, without knowing which the vegetable cutlets will not turn out so tasty or will completely fall apart.

To prepare lean vegetable cutlets, you must follow the following rules:

can be prepared as a separate dish, or as a side dish for meat. This recipe just shows the variety of flavors and ingredients that can be used to prepare it. You can add any vegetables you like, we are sure the taste will remain just as unique.

Vegetables baked in the oven are always very tasty and healthy; vegetables cook quite quickly and retain almost all their beneficial properties. Vegetables can be baked either whole or chopped finely or coarsely; in our recipe we will bake chopped vegetables.

Zucchini fritters with cheese are one of the most popular zucchini dishes. Thanks to the ease of preparation and low cost of ingredients, zucchini pancakes with cheese have earned the love of millions of people. If you need something to snack on or are tired of your everyday breakfast, we suggest preparing this wonderful dish.

And if you don’t know how to make zucchini pancakes, then we will be happy to help you and show you how to make a quick and tasty breakfast. Like any dish, zucchini pancakes with cheese can be prepared in several ways, you can fry them, or bake them in the oven, make them sweet or regular, it all depends on your taste and imagination. Experiment and cook with us!

Do you want to try the most delicious zucchini baked in the oven? Our recipe contains all the best, healthy and tasty dishes that are prepared very simply and quickly, what could be better? Zucchini baked in the oven goes well with cheese and tomatoes; this dish is perfect for a light summer dinner.

Zucchini baked in the oven is a low-calorie, dietary dish; it contains a small amount of fiber. Zucchini, due to the content of useful substances, helps strengthen the immune system throughout the year.

Baked potatoes with cheese are not only a very easy dish to prepare, but also very tasty! Another advantage that makes this recipe a priority for your choice is that baked potatoes with cheese can be served as a separate dish or as an excellent side dish for meat dishes.

In any case, no matter what option you choose, the simplicity and taste of this dish will amaze you. Prepare baked potatoes with cheese with us, be surprised by new tastes and eat to your health!

Potatoes with mushrooms in the oven - a dish that you will want to cook again! For many people, potatoes are more than just a vegetable that is added to soups or mashed potatoes. Potatoes are like bread; you can’t live without them. Fortunately, there are a great many dishes that can be prepared from potatoes. Today we will tell you how to very tasty cook potatoes with mushrooms in the oven. We will cook the dish with virtually no oil, so potatoes prepared in this way will have a reduced fat content, which is very healthy!

Fried potatoes with lard, how to cook fried potatoes

There is probably no simpler dish than fried potatoes with lard. This is a truly popular and everyone’s favorite dish. Everyone prepares it in their own way, but the cooking principle always remains the same. Of course, modern people are gradually preparing fried potatoes with lard less and less often, but still, sometimes you so badly want to feel the taste of this magnificent dish that you cannot deny yourself it!

Fried eggplants with tomatoes - a simple Ukrainian recipe for this dish is not only very tasty, but also healthy. The beneficial properties of eggplants have been known for a long time; they not only contain fiber, but also pectins, which resolve congestion in the gallbladder, and fried eggplants with tomatoes are an excellent prevention of atherosclerosis. This magnificent dish is also dietary and very