The best way to feel unity with the family, to be together, to communicate is to get together for a family Sunday lunch... Sunday, as a rule, is a day off for almost the entire working population, just like schoolchildren. Of course, each of us lives according to his own schedule and schedule, and people who live under the same roof cannot always get together on weekdays. But Sunday for the family Sunday meeting for "delicious" the table will fit never better.

Preparing for Sunday lunch

You have to understand that a delicious Sunday lunch requires some preparation. It's not just a snack hastily"On weekdays, this is a full-fledged table with various dishes, ranging from hot to dessert.

It is important to think over all the details to the smallest moments. Decide on the family Sunday lunch menu, prepare beautiful tablecloths, candles, get your favorite dishes and glasses. It seems like making a meal for the whole family is very difficult. But some of the nuances and tips that we will share today will help smooth out rough edges, save time, effort and money. Let's get started.

Planning

As you can imagine, a large lunch will consist of several courses. But it is not at all necessary to cook them right before serving. Having thought over the menu, you can choose dishes that are made in advance ("at night") and which must certainly be ready before the arrival of the family.

For example, if you decide to make flavorful steaks, it is best to cook them before serving. They are tastier when, as they say, “with in the heat". However, stewed vegetables serving as a side dish for meat can be made in advance. Or, for example, hot - borscht or cabbage soup. You can cook them the day before your family dinner. As you know, such dishes are tastier and more aromatic when infused ("reach") and reach the peak of their taste.

Teamwork

Cooking Sunday lunch is not only the responsibility of the hostess. Do not try to do everything yourself, alone. Involve your household, organize. A man can easily be entrusted with meat or peeling potatoes. And the younger generation will gladly take part in the preparation of culinary masterpieces.

It turns out that you take off some of the load from yourself and at the same time spend additional time with family and friends. Do not be afraid that the helpers will ruin the dish or do something different from the way you intended according to the recipe. An atmosphere of community and teamwork is much better for a family than a lonely, proud independence.

Simplicity is the key to success

You don't have to try to do everything flawlessly. You shouldn't choose some very complicated ones. culinary masterpieces, which will take maximum amount of your time. Better you cook one dish perfectly than rush and make mistakes in all complex dishes who have chosen.

You have to understand that Sunday lunch with your family is still not festive feast, and it is better to cook simple and beloved dishes, and not surprise with exquisite, but unusual cuisine.

By the way, purchased desserts may well "participate" in your Sunday family meeting. For example, hot will be made with your own hands, and cakes or pastries purchased in cooking will simply become an addition and decoration to your main masterpieces.

The main thing in family dinner- these are not exquisite expensive dishes, but communication, the warmth of the hearth, pleasant conversations and comfort.

Hot meal options

Of course, no Sunday lunch is complete without a hot one. We offer you some easy-to-prepare recipes that will help surprise and delight your home. For hot meals, you can choose both soups and meat or fish with a side dish. Think about what your household likes best, what will definitely be swept off the plates in a matter of seconds. After all, it is very important for the hostess to like the dish over which she pored for half a day and be eaten to the last spoonful.

with garlic croutons

To make cream soup you will need:

• Potatoes - half a kilogram.
• Leeks - one large stem.
• Spinach - 3-4 large bunches.
• Low-fat cream - 500 milliliters.
• White bread - eight to nine slices without a crust.
• Olive oil - a couple of tablespoons.
• Several cloves of garlic.
• Salt pepper.

Peel the potatoes and cut them into small pieces. Then pour water into a saucepan, add a little salt and add leeks and potatoes. Cook vegetables until soft. While the vegetables are cooking, let's turn to spinach. The hard ends should be cut off from it, and the base of the leaves should be cut randomly into pieces. And add greens to boiled vegetables.

When the potatoes are ready, you can remove the pot from the heat. Let the ingredients cool slightly. Add a little salt to the soup, black ground pepper and whisk everything with a blender. In the process of whipping with a slow stream, add the cream. Then put the pan on the fire for a couple of minutes, bring to a boil. The soup is ready.

We make croutons from white bread. Cut them into pieces, dry them in the oven. In a separate bowl, mix the olive oil and chopped garlic. Roll each crouton into this mass and add to the cream soup.

with vegetables

Fish is always successful and win-win dish... If you haven't decided what to cook for Sunday lunch, you won't find anything better.

• Salmon steak (one piece per person).
• Frozen or fresh vegetables(green beans, green pea, sweet bell pepper, tomatoes).
• Salt, fish spices, ground black pepper.

The steaks must be seasoned with salt, pepper and spices and fried in vegetable or olive oil on both sides.

While the fish is frying, you can start cooking vegetables. Here it is worth deciding what you want: boiled vegetables for a side dish or kind of fresh vegetable salad... We recommend making vegetables hot. To do this, we cut them all into large pieces, fry in oil for a few minutes. So they won't lose theirs useful qualities will remain crispy but hot, which is what we need.

Meat with vegetables in foil

If there are no fish lovers among your household, then it is worthwhile to cook hot meat. We invite you to make delicious meat steak with vegetables in the oven.

For cooking you will need:

• Meat steak (we calculate the portion, as in the case of fish steak).
• Three small potatoes.
• A bunch of greens (dill or parsley).
• Two medium carrots.
• Cherry tomatoes - 5-7 pieces.
• Champignon.
• Salt, pepper, spices for meat (to taste and as desired).

Let's say right away that while you are cooking, it is recommended to preheat the oven to 200 degrees and prepare the foil of the required size. You can also make the dish in a baking dish, but we advise you not to be lazy and pack the meat steak in portions.

So, if the Sunday lunch menu includes hot meat, we try to purchase it in a trusted store. The meat must be fresh, of high quality, because the taste of the dish will directly depend on this.

Beat the steak a little, sprinkle with spices, salt. Cut the mushrooms into halves, like the cherry tomatoes. Peel the potatoes, cut into cubes. You can do the same with carrots, or you can rub them on a coarse grater.

We lay the prepared products on a layer of foil in layers: potatoes, meat, mushrooms, carrots, tomatoes, herbs. You can, if desired, add a little on top grated cheese... We close the foil, wrap it in a bag and send it to the oven.

Vegetable salad

As we said before, try to keep your meals simple and easy to prepare when you decide to host your Sunday lunch. Photo recipes can be found in the cookbook, or you can just experiment with the available products. Of course, no one canceled the "Olivier", loved by everyone. But, you see, this salad, as a symbol of the New Year, is in no way suitable for a family Sunday meeting, despite the love of all members of your family for it.

To cook easy and delicious salad from vegetables, you will need:

• 200 grams of champignons.
• 10-12 pieces of cherry tomatoes.
• Two large bell peppers.
• Green beans.
• Green pea.
• Salt pepper.
• Olive oil for salad dressing.

Champignons should be cut into halves and stewed in a skillet. You should also put there green beans... While the mushrooms are stewing, you can chop the bell peppers and tomatoes. Then we mix all the ingredients in a beautiful bowl, season with herbs, olive oil... Salad ready.

For sweet

When it comes to desserts, the choice is yours. You can buy something unusual for the whole family for Sunday lunch in the store, or you can cook it yourself if your skills in the art of baking and free time allow.

If you decide to please your household with pastries, then we recommend easy-to-prepare and unusually delicious homemade cookies for tea.

For cooking you need:

• Two eggs.
• 100 grams of sugar.
• 50 grams of butter.
• Two tablespoons of cocoa powder.
• Half a teaspoon of baking soda.
• Ground cinnamon.
• Ground cloves.
• Flour - 700 grams.

All ingredients for the dough will need to be mixed, gradually adding flour. The dough should not stick to your hands, be as soft and pliable as possible. We roll it into a large layer, from which we cut out cookies with the help of molds. They are baked in an oven preheated to 200 degrees, in just seven minutes.

You can decorate the top with a glaze made from one egg and icing sugar, or just drizzle with honey. Sunday lunch is ready!

Everyone knows two common truths:

1. The student is always hungry.

2. If the student is not hungry, see point one.

On the eve of becoming a student, we decided to find out what, apart from the granite of science, a student is gnawing, and also to think about how to help a poor student live on one scholarship.

What does the student eat

First category saves time on cooking and actively eats "doshiraki and rollton", soup in bags, pasties, sausages with pasta and even "sawdust (fried) with ketchup - inexpensive and satisfying." And if there is not even sawdust, then “the way out is to drink”.

Second category , which included mainly representatives of fair half students, as best they can and try to eat healthy food... Oatmeal, buckwheat, rice and vegetables occupy leading positions, apparently due to the relatively low cost.

Student's feet fed

If you believe that nothing worthwhile can be prepared from this, then you are deeply mistaken. This is what the "hunters" told us. To prepare "Hunter's Lunch" in boiling water, dip a little rice, finely chopped potatoes and pre-roasted onions and carrots. When everything is almost cooked, put the grated processed cheese and salt.

Another variation on the theme is "Student pilaf": rice is cooked, onions are fried. If you are a very rich student, then carrots are also fried. Then all the ingredients are mixed.

And there is also something called “Student's Joy”: croutons are fried from rye black bread (in any fat), and then rubbed with garlic. Or onions are fried in vegetable oil and eaten again with black bread.

Another creation of a hungry student is a sandwich, in which from the name there is only "ford" (German for "butter" - butter, "ford" - bread): bread with cabbage, sprinkled with mayonnaise on top.

5 Ways to Eat Hearty, Affordable, and Healthy Eating

So, the result of the survey showed that the student either lives on fast food or eats cereals and vegetables. The latter, of course, is not bad, but young growing brains need at least some protein at least sometimes - sausages do not count!

Method 1

If you want meat, and the price is "prickly", then buy so-called offal instead of meat: chicken navels and hearts. At a price they are two times cheaper, and from a kilogram you can make an excellent nutritious dish that you can eat all week. We take a kilogram of offal, rinse it. We take 5 onions, chop them, fry in a pan and put in a saucepan (ideally a cast iron, but if it is not there, then it's not scary). Then add navels to the pan and simmer everything together over low heat (about 3-4 hours). Add spices: salt, pepper. Optionally add curry, sour cream or tomato paste... Thus, dinner for the week is ready. This dish can be eaten both separately and with any side dish: rice, buckwheat, lentils, potatoes or vegetables.

Method 2

Another excellent "substitute" for meat is mushrooms, known for their useful properties... Now, when the mushroom season is in full swing, you can go and, and then cook a delicious mushroom soup... If you are lazy, then in the store you can buy oyster mushrooms: their price is much lower than, for example, champignons.

However, in this case, I recommend buying some bouillon cube with mushroom flavor... You will also need a bag of cream, croutons, and a bunch of any greens (the last two are optional). So, we wash the mushrooms in water and clean. Then we boil them for 15 minutes. Pour the mushroom "broth" into separate dishes, and finely chop the mushrooms (ideally, it would be nice to break them with a blender, but for a student this is already lordly). Then we put them in a saucepan, add cream and mushroom broth, depending on how thick you want your soup to be. Salt to taste, bring everything to a boil, but do not boil. Pour into plates, throw in croutons and finely chopped greens. The first course is ready.

Method 3

Another option to eat the first is to buy some chicken breasts, which are also cheaper than meat. They can be boiled in large saucepan to make a broth. Part of the breasts can be used for meat for soup, and we will get to the second a little later. If you leave the broth in the refrigerator, then it can be refueled within a week. various cereals and thus diversify your life.

Method 4

Cut the boiled breasts into small pieces and fry with any vegetables (well, onions, so onions!). Boil buckwheat or rice, add to chicken meat and mix everything - the pilaf is ready!

Method 5

Chicken is also much cheaper than, say, beef. So, we buy a pound of minced meat, a couple of onions, a couple of tomatoes or tomato paste and spaghetti (or any other paste). Prepare a dressing for pasta: finely chop the onion, mix it with minced meat, salt and pepper. We put the pasta to cook, according to the instructions on the package. Pour vegetable oil into a frying pan and fry the minced meat over high heat, stirring constantly. When the pasta is ready, drain the water and mix it with the minced meat. student ready!

Nutrition for students is a stumbling block. Their life is not very adapted for the preparation of delicious various and healthy dishes... And they usually do not like this - to cook, but to wash the dishes.

And yet, in order not to earn stomach ulcers and other diseases during study, you need to: eat regularly, be sure to eat hot at least twice a day, try to eat soup once a day, be careful about stale foods.

You can dine in the dining room (best of all in terms of price / quality ratio if you eat soup and salad). But for breakfast and dinner, you will most likely be at home. Breakfast can be tea sandwiches, yogurt, cereals, etc. For dinner, be sure to cook and eat something hot.

Organization of meals in a student hostel

Most likely you will live in a room for four (or even five people). Your whole life will be spent in the company of your neighbors. When people live so closely together, they often band together to organize meals. Indeed - it seems that it is not so convenient to eat, say, when neighbors accompany each bite with hungry eyes. However, take your time - eating together has its disadvantages, and they are quite serious. If neighbors persistently offer options for combining in nutrition, it will be quite difficult to refuse (it is easier to agree than to explain why you do not want this). But at least do not provoke such a union yourself.

Possible options for combining in pairs or something else. But this is just the above problem (I eat, while others look) does not solve.

If everyone who lives in a room unites for meals, then, as a rule, they are thrown off with money for a certain period of time, and a duty "in the kitchen" is established. It should be borne in mind that:

• Feeding four people is not easy. They eat a lot. The kitchen shift becomes hard work.
• It is difficult to take into account everyone's tastes when eating together. This leads to resentment (She always cooks what I can't eat!) And quarrels. Moreover, not everyone likes to cook and not everyone knows how to do it.
• Discrepancies in funds are possible. Some of you may find that the normal cost of food may be unbearable for others. Moreover, some can relate to the purchase of food freely (buy more expensive things that are easier to cook), while others can save common money (and cook at the same time tasteless or not enough).
• Your daily routine and habits may be completely different times for food. Especially if students live in the room with different class schedules.
• Someone likes to drink tea and have a bite more often, while someone in the hostel just needs to have dinner. Either you have to take this into account in funding, or grievances can accumulate.
• The kitchen duty will restrict your freedom. Perhaps one day you are not in the mood to cook and, in general, you do not want to see anyone. The watch obliges you, nevertheless, to work out the feeding.
• Perhaps one day you are invited to dinner with pretty neighbors. But you will be forced to refuse, tk. the toad strangles you to leave your rightful share of the dinner to be eaten by neighbors.
• You will feel embarrassed if you suddenly want to eat something tasty. All this at the moment may be "too expensive" or simply "sorry for the money for nonsense." And there is one, when the meals are shared, it is already somehow inconvenient.
• And most importantly, having started to eat together, it is quite difficult to later abandon such a regime. After all, a refusal is, as it were, an expression of some kind of dissatisfaction with partners.

It will be easier if you eat separately, without restricting your freedom of maneuver - by agreeing, say, to have dinner together today (together we buy bread and stew, I peel potatoes, you fry, and Natasha washes the dishes), but without establishing a rigid order and duty roster. Even if you eat together on a regular basis, do not spread this to any bite you put in your mouth. Let dinner be joint (you probably have lunch in the dining room), this does not mean that you should socialize every apple brought into the house or curd cheese for breakfast.

If someone is preparing to eat while the neighbors are not eating, it is quite acceptable to defuse the situation with the phrase: "I am going to eat here, I would like to hope that this will not embarrass you too much." You can also invite everyone to try: "Would anyone like to join my dinner a little?" If someone brazenly agrees, then give him just a little under the pretext that you didn't really count on him. For the rest, it is better to refuse or really "try", and certainly not to overeat a person!

Of course, the exception is the moment when you want a holiday, and you greet your neighbors with the words: "Guys, I've fried potatoes on everyone here - run for some beer, let's go for a walk!"

In general, try to treat this moment delicately. If you think about it, you will always understand whether the person really wants to treat you or whether he offers it just out of politeness. Don't try to embarrass someone. After all, you live with these people - it is better if it will be more pleasant for you to communicate with each other.

In no case do not scold the food that someone else eats in front of you ("These sausages from dogs - how can you eat them ?!" or "How can a person absorb pasta even without sausage?"). Everyone has their own tastes - they must be respected. Moreover, everyone eats "according to their means" and according to their capabilities.

What is easiest to cook

If you regularly dine in the canteen, then you are in luck. But in this case, there is still breakfast and dinner. More often: eating regularly in the dining room is expensive, tasteless, inconvenient, etc. And now the problem arises in full growth - what to cook?

In general, you need to understand that in cooking there are no strict recipes, that a mistake twice there is not a mistake at all, that an absent product can be successfully replaced with something similar, or even do without it (of course, if this product in the dish is not the main one - so, fried potatoes you still can't do it without potatoes ...).

The simplest feeding options (requiring almost no additional products) will come in handy for the very first days:

Instant noodle soup

This is for the completely helpless. Instructions on the pack.

Instant porridge "Bystrov"

It also does not require long preparation and your efforts. Likewise - instructions on the packaging.

Sausages

Well-known sausages - on the way home I bought 5 pieces of sausages and bread, came home, cooked, ate. The sausages are cleaned of cellophane and thrown into boiling water (there should be a little water so that it only covers all the sausages, because what more water, the more tasty sausages are boiled). When you add the sausages, the water will stop boiling for a while. After it boils again, they are boiled for just a couple of minutes, because in fact, sausages are a finished product, but they are cooked only to warm them up.

Sausages

They usually tastier than sausages since more like meat. In cooking, they differ in that they need to be cooked longer - about four minutes (after all, they are thicker than sausages).

Eggs

There are many nutrients, and you can eat a couple of them at least every day. I cooked it, ate it. The eggs are dipped in boiling salted (it does not really matter how much salt, for example, a teaspoon per liter of water) water (there can be a lot of water, then it will boil again faster after lowering the eggs, and the shell still interferes with boiling something from the egg). After boiling, cook for 4 minutes. Then they are taken out and immersed in cold water for half a minute, so that they are better cleaned. The water is salted so that the eggs do not burst during cooking. But more the right way- this is to take an ordinary needle and pierce a tiny hole in the shell at the blunt end of each egg before dipping them into boiling water, then they will not burst for sure.

Dumplings (from a pack)

Going home, you buy a pack of frozen dumplings (as close to home as possible - otherwise they will thaw on the way and stick together into one lump). Arriving, you quickly boil water (about a liter and a half per pound), salt (half a teaspoon) and pour dumplings from the pack into the boiling one. You can add pepper before pouring, Bay leaf and half a small peeled onion. If the dumplings have already stuck together, it is better to tear the lump into small pieces and put them in boiling water (you will get "lazy dumplings").

Leg leg

Most like real food next dish: buy on the way home chicken leg, at home you rinse it under the tap, without defrosting it, put it in a saucepan and fill it with tap water (let it cover it all over). Put on the stove and wait until it boils, after which you reduce the heat to a very weak boil of the broth (in fact, it does not matter to what extent, but if it boils strongly, the broth may spill out of the pan and, moreover, it will boil away strongly during cooking - make sure that everything does not boil away, otherwise everything will burn out in the pan without broth). Leave to cook. The foam does not need to be removed. The leg is ready in 30 minutes. The readiness is determined by tearing a piece of meat from the main leg with a fork. If it separates easily, then it is ready (after 50 minutes of boiling, the leg is ready for sure, you can no longer determine anything, but eat right away).

Now pull out chicken paw out of the pan and eat. Wash down with broth.

The broth left in a cool place overnight usually turns into jelly, which can be consumed for breakfast with bread without heating.

You can salt it as broth when laying the chicken (about half a teaspoon per liter of water), and immediately before use (to taste). When cooking, you can add bay leaf, pepper, half a small onion to the broth - but this is not necessary.

Meat

A piece (to fit into the pan) of meat is bought. It is better that it contains less fat and bones (usually beef is taken, you can also cook pork, but it is fatter).

Then the meat is treated like a chicken leg with the only difference that it is cooked longer. So as not to think - cook for three hours. Be sure to watch here so that all the broth does not boil away. Since the process is long, it is better to buy a larger piece of meat in order to cook it once, but it lasted for several (2-3) days. True, the pot with meat and broth should stand in the refrigerator or in another cool place.

In order not to forget that dinner is being cooked in the kitchen, it is better to set an alarm (a bell will remind you that it is time to see how the pan feels there).

What to have for food

For greater freedom of maneuver in cooking, you must constantly have some inventory and products in the room. You will need:

• A saucepan with a lid, a frying pan (preferably with a lid), a kettle, a knife - for cooking. If you are cooking porridge, you need an aluminum saucepan to boil the milk.
• Plates and spoons with forks for food, ladle, board for cutting bread and other products.
• A pack of cellophane bags - to pack purchased products that will be stored for some time.
• Dishwashing detergent ("Fairy") - by dropping it on a sponge, you wash the dishes much easier, and your hands will not be covered with nasty grease from dirty dishes. it splits right away detergent... A sponge and a hedgehog for washing dishes (a wire hedgehog for cleaning burnt pots and pans).
• Dishcloth and rag - bring something hot, wipe the plate, table, hands.

Food prepared for future use, as well as some food purchased with a stock, should be kept in the refrigerator or in a cool place. If there is no refrigerator, you can almost always store food outside the window. It is cold outside at night from September to May. True, if the windows are southern and direct sunlight will shine on your supplies all day, then this is no longer a refrigerator! Then it's better to drag everything into the room for a day (and also not leave it in the sun).

In frosts (when the outside temperature drops below zero degrees), food should also be stored carefully outside the window (it is better to place them between the glass or on the windowsill inside the room - although they can freeze there too). The liquid will freeze and can break the utensils (bottle, jar) in which it was stored. Vegetables, fruits, dairy products, sausage and, in general, " finished products"they also do not like freezing - frozen and thawed they change the taste, and vegetables and fruits can only be consumed by throwing them unfrozen into boiling water (in soup, in compote, etc.). But sausages or sausages, for example, tolerate freezing , but it will be necessary to cook them either longer or after defrosting. Completely cooked cooked rice, for example, can also be frozen for several days, and then defrost, reheat in a pan and eat. Frozen eggs are inconvenient to cook, although it's okay with them when freezing But here's what you need to keep in mind - no food will survive freezing and thawing several times, avoid it.

Without a refrigerator, the cabinet can store:

• Sugar, tea, coffee, powdered milk, salt, pepper, bay leaf, sunflower oil, canned fish, canned meat, condensed milk, dry cereals and soups in bags and briquettes, cereals and pasta.
• Bread. He is kept in a plastic bag. Bread can sit for 2-3 days, even longer, but over time the bread deteriorates. Of course, the bread will not go bad to the point of being poisoned - even if you eat a completely moldy piece, it is not dangerous. But the smell, taste deteriorates, and the bread becomes unusable for consumption. Black and White bread(as well as sweet rolls / loaves and a regular loaf) must be kept in different bags - together the bread will deteriorate much faster. Can not be put fresh bread in one bag with the old one (if it gets moldy even small piece old bread, it will immediately deteriorate, become tasteless and fresh). Do not put fresh bread in a bag of old bread - microscopic crumbs remain in the bag, which deteriorate over time, and this also spoils fresh bread.
• Lie (just not in a plastic bag, but in a bucket, in a cloth bag, in a box, or even just a heap on a newspaper to ventilate) potatoes, onions, garlic, carrots, and other vegetables.
• Raw eggs - not for long, three days.
• Ketchup - five days, even a week.
• Raw smoked (hard) sausage - a week, or even more. Sausage skin from long storage it can become covered with a white coating (so that this does not happen, you can wipe it with sunflower oil) - this is not scary, because it is removed before eating. If the smell inherent in the sausage persists, then it can be eaten - when it starts to deteriorate, it can be determined by the smell.

The following can lie for several days in bags folded in a string bag and hung outside the window: butter and margarine, dairy products (sour cream, kefir, fermented baked milk, yogurt, etc.), eggs, sausages, sausages, smoked and salted fish. You can also carefully hang the broth directly in a saucepan or poured into a jar (or a saucepan with porridge).

It is better not to leave outside a cool place (at least more than overnight): meat and dairy products, butter, cakes and pastries with cream, ready-made porridge and soups, open fish and canned meat(in no case! they should be eaten immediately, it is better not to leave them in the refrigerator for more than a couple of hours).

More complex dishes

Fried eggs

Heat the pan. Melt any fat (a little - just to grease the bottom). Heat the pan for a couple of minutes. Break the egg held above the pan in your left hand with a knife stroke held by your right hand, and breaking the shell into two halves, carefully pour the egg into the pan. Next. Next ... Sprinkle with salt and pepper (a little bit). If you manage to keep the yolks intact, you get fried eggs. If not, you can mix everything with a knife already in a frying pan (they say, I didn't really want to eat them whole), so that they are better fried. Fry for about three minutes, until the protein thickens.

Before you beat the eggs, you can fry slices of any sausage, slices of bacon, chopped sausages or small sausages, chopped onions, tomatoes in a frying pan - and almost anything. Scrambled eggs allow any additives, it only becomes tastier.

Oatmeal for the thrifty

What is it, Berimor?
- Oatmeal, sir ...

The attractiveness of the recipe, on the one hand, is in its simplicity and in the fact that the products do not need a refrigerator for its implementation. On the other hand, porridge will cost you much less than the same "Bystrov".

You will need products: milk powder (1/4 cup), Hercules (cup), sugar (2 teaspoons), salt (1/8 teaspoon). The number of products and even the proportions can be freely changed based on the needs, possibilities, and simply "to taste."

Mix milk, salt and sugar with Hercules to facilitate dissolution without lumps, pour boiling water (1 part of the mixture for 4 parts of water - the proportions can also be changed, depending on the desired thickness of the result), stir well. All this can be poured in the dishes in which the porridge will then be cooked. Insist for at least 20 minutes, but the more, the easier to go cooking process. Lovers of exotic can add raisins or dried apricots there (or you can add it just before cooking or even on a plate before eating porridge).

It is convenient to pour the mixture in the evening to cook porridge in the morning for breakfast. At night, the poured mixture can be left simply on the table (it does not require placing in a cold place), but it must be protected from cockroaches, if such are found in the house.

The swollen mixture over low heat, stirring continuously, must be cooked until tender. The process will take approximately 5-10 minutes. More precisely, readiness is determined by the fact that the porridge begins to puff - the mixture thickens, and the bubbles formed during boiling break through it with the sound "Puff".

Serve and receive with the words from the epigraph.

Potatoes

It is better to buy more potatoes - for example, a bucket. It is bought in the market (mini-markets near the store), it is rarely found in stores - only in vegetable shops and it is, as a rule, worse. Let the potatoes always be at home - fry, boil and eat with herring or bacon, throw in soup.

Boiled potatoes "in their jacket"

Potatoes can be cooked "in their uniform" (without peeling). To do this, wash several potatoes, put them in a saucepan and pour cold water(so that the water covers the potatoes), put on fire. When the water boils, it is better to reduce the fire to a weak boil. The potatoes will cook in about 20 minutes of boiling. If you are in doubt whether it is ready, you can check: if the potato is easily pierced with a knife blade, then it is ready. It is not recommended, however, to poke them all, otherwise the potatoes may boil over (fall apart). Potatoes will not boil well if boiled in salt water (a teaspoon of salt per liter of water, approximately).

Boiled potatoes are removed from the pan, peeled and eaten: with milk, butter, salted or smoked bacon, with salted or smoked fish, with sausages, with vegetables - with anything!

Boiled potatoes can lie in the closet for about a day (and even longer in the cold), and then they can be peeled, cut, poured into a pan with heated fat, sprinkled with pepper, salt, fry, stirring (fry for 5 minutes). Receive a HOT Dish. You can then pour it directly in a frying pan with sour cream, ketchup or a mixture of them and, closing the lid, keep it on low heat for 5 more minutes so that this mixture boils.

Boiled potatoes

Potatoes can be peeled before cooking (if not lazy). In this case, it can be cut into pieces (if it is large) 2-3 centimeters thick - and then it will cook much faster (it will boil for 10 minutes). You can put water on the fire in advance (while you are peeling the potatoes) and pour the potatoes into boiling (or just hot) water.

You can toss whole peeled potatoes into the broth when boiling meat, chicken legs, or soup. In the same place in the broth, they can be stored for several days until you fish them out, heat them up (in a toaster or in a frying pan with the addition of butter) and eat them.

Fried potatoes

Requires for cooking, in addition to the potatoes themselves: a frying pan, fat, a knife and the ability to peel potatoes. Cooking with peeling potatoes will take some time. However, this dish is traditionally loved by students, so it is well worth the effort!

Peel the potatoes. It is better to do this over the sink, before cleaning, wash each potato under running water, then peel (throw the peel into the sink), wash the peeled potato clean and put it in a saucepan. Then the peel from the shell is thrown away, the hands and shell are rinsed and the potatoes are cut. Peeled potatoes can stand for some time, but it must be immediately poured with cold water (without water, it will darken within half an hour and even earlier). Potatoes filled with water can stand for more than a day, but in this case, the water must be changed periodically (at least three times a day) - drain the old one, holding the potatoes with a half-covered saucepan lid, and pour fresh from the tap, colder. They cut potatoes into small pieces less than a centimeter thick, they should also not be very large in width.

After the potatoes are cut, put a frying pan on the fire, let it warm up for a minute over high heat. Then put the fat in the pan. Potatoes can be fried in: sunflower oil, not salted lard, margarine, canned meat fat, fat peeled from chicken legs, etc. Vegetable oil just pour it into a frying pan and wait a minute until it heats up, spread margarine and fat from canned food in pieces and melt, cut lard and fat from the legs small pieces(the less, the better), pour it into the pan and heat for three minutes while the fat is melted out of them (then you can catch the remaining greaves and eat them so that they do not burn while frying the potatoes). Shake the pan and tilt it from side to side to spread the fat or oil evenly. The melted fat layer in the pan should be about half a centimeter. Then add potatoes. Caution - there will be a terrible crackle, hiss and splashes (than less water in chopped potatoes, the less it hisses and spits) - it is better to immediately cover with a lid so that everything will settle down there by itself. Then three or four times you need to repeat the following steps: wait 5-7 minutes, open the lid and mix the potatoes thoroughly with a knife, fork or spoon. After the second stirring, reduce the heat. Before the last mixing, you can add salt (about half a teaspoon on a frying pan evenly) and mix again. It should be ready soon ...

There are options: potatoes with fried onions, with the addition of garlic, with pieces of meat, etc. But this is for more experienced chefs.

Pasta

The good thing about pasta is that it doesn't need to be peeled (unlike potatoes) and is easier to buy. Put the pasta in boiling salted (half a spoonful per liter of water) water, wait until it boils again, and reduce the gas to a low boil. There can be a lot of water. Make sure that at the moment the water boils, it does not run out of the pan along with the pasta. If the pasta is long, then it is better to break them before filling so that they fit in the pan without any problems. Pasta is boiled for 10-15 minutes. Catch one to sample. If ready, drain the water.

The water can be drained using a sieve. If there is nothing similar in the household, then it is better to choose larger pasta (feathers, horns) and drain the water from under the loosely closed lid. When the water is drained in this way, steam rushes from under the upper edge of the lid vertically upwards - be careful not to burn yourself.

After draining the water, you need to quickly put fat in the pasta (butter is recommended) and mix - otherwise they will stick together.

Pasta can be eaten with butter, with ketchup, with sausages, with vegetables, with stew (the jar is poured into the pan after draining the water and for some time it is heated over the fire with vigorous stirring right in the pan), etc.

Fried meat

There is an opinion that frying meat is only able to exclusively experienced chefs therefore students often deny themselves this pleasure. This is not so - frying meat is very simple, and besides, it is fast.

If the meat is bought in the form of semi-finished products (entrecotes, chops, frying, etc.), then the process is generally greatly simplified. If they buy a piece of real raw meat, then it must first be cut correctly. For frying, it is best to take lean pork or turkey (turkey can be considered meat, not poultry - it tastes slightly different from meat) - they are fried faster and fried better chewed. You need to know a few rules:

• Raw meat can lie in the refrigerator for no more than a day, longer it can only be stored in the freezer (at sub-zero temperatures)
• If the meat was bought in advance, but there is no freezer, then you can cut it into portions, and then, lightly salt (then do not salt when cooking!), pour in the bath weak solution vinegar (per liter of water, one third of a teaspoon vinegar essence). In this form, it can lie in a room for two days (and it is better still in the refrigerator or in a cool place - four days)
• When raw meat is thawed or simply stored, a puddle always flows from it, which, if you do not take precautions, can spoil other foods or something else. Only keep it in a deep plate or platter
• Already defrosted meat is fried. It is better to defrost it NOT under running water. hot water(otherwise she will wash all the vitamins out of him)
• Cut the meat across the fibers - then it is easier to bite and chew ready-made
• It is easier to cut partially thawed meat - while it is still holding its shape, defrost the already cut
• Meat is cut into not very thick (about a centimeter thick) flat slices of arbitrary shape and size. Large chunks the size of a palm (1-2 per serving) will make an escalope (or beef entrecote). You can make pieces thicker - 2-3 centimeters thick, but before frying, spreading them on the table, tap them over their entire surface empty bottle- make a chop. Frying will come out of small blocks (thickness and width by a centimeter, length - five centimeters). Any transitional options are possible.

The pan needs to be heated, pour in a little (just to grease the bottom) sunflower oil and heat the oil for a couple of minutes (if the pan with oil is not hot enough, the meat will stick to it). Then the meat is neatly laid out on the bottom of the pan or simply poured into it in a bunch, if the pieces are small. Top it is necessary to sprinkle the meat with salt (if not salted in advance) and pepper (sparsely, but evenly, it is better to pour less - add salt in a plate, you cannot correct the oversalt). However, it was possible to salt and pepper the pieces even before putting them in the pan. They fry the meat over high heat for a very short time - three minutes, then turn the pieces over to the other side and fry for another two minutes (the sides should look appetizingly browned, when piercing a piece of meat with a fork or knife, clear juice should stand out, and not blood - then the meat is ready).

While the meat is roasting, it would be good to peel and cut a couple of large onions into thin half rings (the onion complements the meat well). When the meat is removed from the pan, onions are poured into it and fried in the fat remaining after the meat, stirring until golden brown.

If the meat is finely sheared, then turning each piece will be tortured, so you can simply stir it every 2 minutes, and fry it for 8-10 minutes (longer than large-cut, because small-cut, as a rule, they pile more into the pan - not in one layer). In this case, chopped onions can be immediately poured into the pan, mixed with meat. Season with salt and pepper all together.

Fried meat, along with onions, if desired, pour half a glass of sour cream directly into the pan, cover and hold on low heat for five to eight minutes. This makes a stew with sauce.

Chicken liver in sour cream

On the way home, buy a package of chicken liver (sold in stores, in the same place as chicken legs, chickens, etc.) and a package of sour cream (you need 100 grams - from half a glass, the rest can be eaten for breakfast). Chicken liver packed in such small foam troughs (about 15x25 cm in size), covered with plastic wrap on top. The weight there is 400 grams - that's enough to eat for one person or two with a side dish. If you have time - leave to defrost, no - cook right away.

Peel and cut the onion smaller. Heat the pan and pour sunflower oil into it - just a little, just grease the bottom. Warm up for a couple of minutes. Shake out the liver from the pack on the heated oil (you can pre-cut each piece - a liver with a heart - into 3 parts). If the liver is not thawed, then make the fire low, close the lid and wait until it thaws and falls apart into separate livers. Then add the onion, add the fire, stirring, fry the liver and onion for 5-10 minutes (fry on all sides). If you have not cut it into pieces raw, you can cut it with a knife right in the pan now (or you can leave it large chunks to end). Season with salt (one third of a teaspoon without top), sprinkle with pepper (if you want), put bay leaf (if available), pour in sour cream (half a glass), cover, reduce heat. Simmer for about 10 minutes. Done.

Soups

Soup - very the right dish for student food. Soup can be cooked for the whole room, can be cooked a large pot for several days. In the soup, you can boil a large piece of meat and whole potatoes and eat soup for lunch, and meat and potatoes for dinner. The soup will stand today or tomorrow without a refrigerator (if the room is not very hot), and it can be kept in a cool place for four days.

If you don't like soups since childhood, think about it, maybe we are not talking about those soups at all (usually soups are eaten for the first dish before the second course, therefore, it happens that they are cooked liquid and practically without meat). And here they talk about completely different (so that you can eat as independent dish, without additional): cook the soup thicker - let it be something in between stewed potatoes and soup, put a larger piece of meat in it - you will surely like this soup.

The basis of the soup is broth. Usually, a piece of beef with a bone is taken for the broth (the more meat on a piece, the more meat in the soup!), More, but to fit in a saucepan. You can also cook from pork, but it is better to cut off the bacon - it is superfluous in the soup. Rinse the meat under the tap, put it in a saucepan, add cold water, cover and put on fire. You do not need to remove the foam - the foam is dirt and coagulated proteins, but you washed off the dirt when you rinsed the meat, and the proteins did not bother anyone yet (if the soup is not so transparent, it does not matter at all). As soon as the water boils, the heat should be reduced to the lowest boil and the broth should be allowed to cook for three hours. Make sure that the water does not boil away (top up if anything).

If you do not have enough patience to cook the broth for three hours, then it is better to take not meat, but a chicken leg or a couple of legs (they are boiled for half an hour) or a can of stew (pour into boiling water from a jar what is considered meat and boil for five minutes) or meatballs (for a pack of 200 grams raw minced meat break one a raw egg, add a little salt, mix thoroughly with a fork, put in small pieces in boiling water, cook for about five minutes).

At the end of cooking, the broth is salted - on three-liter saucepan about a tablespoon without top of the salt. If the broth has boiled away strongly, water must be added to the desired amount and boiled for five minutes (cooks believe that pouring water into ready-made broth you have to tear your hands off, however - this is just foolishness, tk. it will practically not affect the taste).

If the broth was cooked from meat, then it is strongly recommended to remove the meat from the broth when it is cooked, separate it from the bones, throw out all the bones, and send everything that is considered edible back to the pan. This is not a very pleasant procedure. meat (do not burn yourself, you have to wait a little until it cools down) is torn apart with your hands, and your hands are all covered with a layer of fat ... digging there is no longer accepted!) in vain attempts to separate edible pieces covered with pasta from bones and cartilage.

• Small vermicelli (if taken long pasta, break them smaller, but it will be worse than vermicelli). Cook for 5 minutes over low heat with a low boil. They put two or three handfuls on a three-liter saucepan (well, depending on how much space is left in it from a piece of meat!)
• Rice (first pour into another pan or dish, pour water from the tap, rinse, rubbing with your hands, then drain the water). Cook for 15 minutes over low heat with a low boil. They put a glass somewhere on a three-liter saucepan.
• Potatoes (peel and cut not very finely - you can also put whole potatoes in order to then eat them separately from the soup). Cook for 10-15 minutes (with whole potatoes for 20 minutes) over low heat with a low boil. Put about 4-6 medium potatoes in a three-liter saucepan (you can add a few more whole).
• Vegetables (package of any frozen vegetable mix buy in advance, quickly, without defrosting, pour into the broth from the package). Cook for 15 minutes over low heat with a low boil. Put a half-pack (200-400 grams) on a three-liter saucepan.
• If you are planning peas, beans or lentils, then it was necessary to decide this earlier, because they are washed (like rice) and laid with the meat. They cook together with the meat for three long hours (or you can soak the peas for a couple of hours before cooking the broth cold water). They put a glass or two somewhere in a three-liter saucepan.

For chicken legs, noodles are more suitable - get chicken noodles... For peas or beans, it was good to add something smoked to the meat for cooking broth - pieces smoked sausage, skin smoked ham(after cooking, catch and discard) or bones of smoked meat. Vegetables (or frozen mushrooms) can be put in soup along with rice (or with potatoes, or with noodles, or with peas) - they will not interfere. But it is not customary to put rice with noodles together ...

While the filler is boiling in the broth (potatoes, rice, pasta or something else), you need to peel and chop the onion (one large onion). Pour sunflower oil (a couple of tablespoons) into a preheated pan, heat for a couple of minutes, add onions, fry, stirring, for three minutes (fry). You can add finely chopped carrots and fry them for another three minutes over low heat. You can add a finely chopped tomato or Bell pepper or mushroom or pickle or something else or all together (fry for a couple more minutes on very low heat) - the dressing will give the soup a certain flavor... Then pour it all from the pan into a pot of soup.

As soup dressing you can also use ready-made (issued from home at the bank) salty dressing... To prepare such a dressing, tomatoes (green is also possible), carrots, bell peppers, onions, greens in free proportions are finely chopped, sprinkled with salt, put in jars (can be stored in a cool place until spring). In this case, only onions are fried (and even that is not necessary), and the broth does not need to be salted (do not salt, because the dressing is salty - oversalt !!!). After pouring fried onions into the soup, scoop the dressing from the jar with a spoon and put it directly into the soup (a spoon or two or three: the main thing is not to oversalt!).

Add a couple of bay leaves, perhaps pepper ... You can have a lot of cut greens (dill, parsley, green onions), or you can put it directly on the plate. Boil the soup over low heat for another five minutes. Ready.

Meals at a party

If it turns out that you more and more often dine in the same room, being invited there as a guest, think about how everything happens? Whose money do you eat, and whose work has been invested in cooking dinner and cleaning the dishes. These costs must be compensated somehow.

If, for example, you are regularly fed dinner by the same girl, and you, in turn, feed her dinner in the canteen for your own money, then we can assume that the balance is observed. However, pay attention - her neighbors may show dissatisfaction with your constant presence. This can be easily avoided if, entering the room, you hint to them how great they all look today, or you from time to time bring a chocolate bar for tea.

If they cook and clean all together (or take turns), buy food together, and you come to visit someone alone, this is an unstable situation. Most likely, it will end in a scandal - soon you will be asked from there. To prevent this from happening, it is necessary to somehow compensate for the material and labor costs of all participants, either by purchasing food from time to time (bring a couple of buckets of potatoes from the market, for example), or by "labor input" - regular washing of dishes, for example.

Similarly, if such a situation develops in your room, it is better not to run it and not bring it to a scandal. As soon as you feel that what is happening is annoying you, try to either get out of the joint feeding yourself (without focusing on the reason), or, perhaps, after consulting with other participants, hint to the host neighbor that it is difficult for you to feed all those who come who do not participate in any way. process. Don't be afraid to offend anyone - if you feel angry about yourself, the situation will only get worse.

Olga Foht (Anykey)

Personal experience

That is, at a minimum, you can do with such options, but if we talk about a little more comfort, then catering should also be included in the meals of a nonresident student.

Discussion

I have a son - a Muscovite, I give him 9-10 thousand a month for food and travel. But! Eats breakfast, dinner at home, and eats at home on weekends. With this money, he dines at the university twice a day (growing organism :)). He earns himself for the rest of the entertainment (he earns money as a tutor). So for all 10 thousand a month - very close, you will have to earn extra money.

Daughter in the 4th year in Moscow. I give 10 thousand a month, but it's close. The payment for the hostel is about 900 rubles. and a ticket from home to Moscow separately. She takes food from home, but very little, because hard to drag. Eats in the student canteen and cooks in the hostel. Washes in the laundry. I used to carry everything home, but it's hard. Travel with a social pass. They pay for the Internet together with other girls, a room. Lives modestly, without clubs. She goes to the cinema, sometimes to a cafe. She buys some cosmetics for herself. While there was no Internet, the first months, a lot of money was spent on communication.
If there is an opportunity to bring food from home, it will be helpful. You will also need an initial investment for the arrangement. For example, we bought a refrigerator with other girls, a microwave oven, an electric kettle, a bedside table, curtains, a chandelier, a printer. The laptop was bought specifically for study.

What to cook for a picnic: we choose a menu together with the professionals. Section: Serious Question ( ready meal for the whole family). Menu for the child: food for children - delicious and fun! “Cooking is a vacation for me. Especially on a weekend when the whole family is together.

Discussion

Guests - never. I think this is something of a bad taste)))

It is the guests - rarely, I like to cook, I am good at it, but ready meals those suppliers that I trust are expensive.
Though puff pastry I also prefer to buy ready-made, our local bakery makes excellent yeast puff pastry. For my friends, sometimes I order or bring with me, when we go to a restaurant with a company, my favorite dishes that take a long time, difficult or lazy to cook myself. For example, in one place I consistently order rolls and sushi, in another - confectionery and tartlets, and in the third - onion bread, julienne, napoleon and irish cake. Children can still order some fast food for their pocket 1-2 times a month.

I give apples, carrots, tangerines, yogurt without anything, hard cheese.

Mine was diagnosed at the age of 5. The first week sipped water with floating carrots and potatoes, plus a slice chicken breast... I remember, bagels-drying, crackers could be. Nothing sweet, etc. She (and without that thin-ringing) for this week emaciated horror. After it turned out that this pancreatitis is even treated with hunger.
The exacerbation will pass and you will slowly feed more normally - cereals, etc. I read some diet table No. and cooked on it (I don't remember, it should be on the internet).
And then you will enter the normal mode. Only I still rarely fry something. I got used to it, and it's not useful. Oven, boiled - what you need. We don't remember any more about the disease :)

A practical guide freshmen students. What can you cook? How to steam. Tefal Vitacuisine. Intuitive Nutrition: 9 Stories. Do you love to cook? there is great amount delicious and healthy dishes.

Discussion

there are children, yes :). I cook and bake a lot. But I myself do not like to eat what I cook. :) It saves me.
Well, ask yourself honestly. Do you want to lose weight? If so, then no temptations will stand in your way. I bake pies, but I don’t want them, not because I don’t like them, but because I love myself and want to lose weight.
In the evenings I try not to eat. But sometimes you want to sit side by side with your husband, or with the whole family. I eat a protein dinner. Or full-fledged, but in maaaaaaaaaaa small amount. Or I just sit, look at them all and drink tea :))))

I also cook at least 3 times a day. But it never occurs to me to bake every day, and even several times and every time it is different. Make something healthy, not just pizzas, cookies, and pies. If you are really hungry, they will normally eat cooked food, but in my opinion this is just a consumer attitude towards you. And the husband, if he wants fresh pastries for every tea, can cook something himself. So the problem is in your head, in my opinion.

Today my daughter invited guests to puff pastry with feta cheese (I baked it myself from a semi-finished product) - I did not eat, sat with everyone at the table, drank tea without sugar. It’s okay to have a conversation, you don’t have to. I, of course, tried the baked goods (I pinched a piece off the pie) - to try it, you don't have to eat a few pieces.

The stew can also be cooked on weekends and eaten with different side dishes almost all week. Stuffed cabbage will become by the end of the week And vaasche - you have to be simpler, food on weekdays should not be particularly exquisite, otherwise the holiday will not be felt :) 10/05/2005 22:28:17, AleXXX.

Discussion

chicken and pork roast faster than beef, so beef is a weekend dinner. If you bake a piece of meat on Sunday or boil your tongue, it may be enough for a couple of days. Chicken thighs roast for 10-15 minutes, fillets - 5 minutes (+10 minutes for a side dish). Another option is to quickly fry the meat (minced meat) and vegetables, mix and bring to normal in the oven - if there is enough time before dinner, and you don't want to stand at the stove.

On weekends, I write a list of dishes for the week and, accordingly, what you need to buy so that you don't go to the store on weekdays.
For my child, 3 times a week, classes end at 21-00 and at 21-30 he should already sleep, respectively, on these days, the cooking time for dinner is 15 minutes.
I'll write the menu approximately, otherwise all these files are at home.
Buy boneless beef 2.5 kg and 1 kg pork.
Trim the beef, boil the bones (not bare), roll the meat. Part of the minced meat in portions (300 grams) put into bags and in the freezer.
Cut off the 3 most best piece for frying, scroll the rest.
Remove the bones from the broth, remove the meat from them and scroll.
Make cutlets from minced beef + pork and put in the freezer (I'm doing both fried and raw).
All this takes about 2 hours on Sunday.
Eventually:
1. Broth for 2 cooking soup
2. Pork for frying
3. Boiled minced meat
4. Ground beef.
5 . Cutlets. on the third day after the birth of the youngest, I received "fi" from the children: "why did you bake not pizza, but only pies with cheese!" ... :))))
I just gave birth in the maternity hospital, but I did not sit there, but left after 16 hours (in vain I succumbed to their persuasion - and did not leave the maternity hospital)
so - the option is quite real :)))
And so - well, by God - they will live (only two!) For three to five days ... do not worry! there are more serious problems :)))
and so - I, too, only came up with cutlets. And, more cheesecakes.

I froze in front of the hospital - home-made manti, hedgehogs with rice, cutlets, lazy cabbage rolls, bought meat, cut it into strips, like on beef stroganoff, grated carrots into the same bag and chopped onion... then just from a bag into a frying pan, add salt and spices and simmer. you can freeze pancakes stuffed with meat or cabbage. I wish you an easy delivery!)))

Child from 1 to 3. Raising a child from one to three years: hardening and development, nutrition and illness, daily routine and development of everyday skills. We try to cook dinner for 2 days (cutlets, chicken, noodles, potatoes), while the mother-in-law cooks dinner one day a week, but ...

Discussion

I try to cook the soup on Sunday, it usually lasts 4-5 days. We try to cook dinner for 2 days (cutlets, chicken, noodles, potatoes), while the mother-in-law cooks dinner one day a week, but every evening I try to shave off something vegetable like salad, stewed vegetables... Breakfast is done quickly: this is porridge that is quickly cooked, if buckwheat, then I cook it in advance in the evening (along with dinner), or muesli + cereal with milk sometimes. And on Friday night we all go to visit grandparents with two nights, and everything is much simpler there. But I try to come home at 18.00.

I have a part-time job. In the first half of the day. I don’t cook for the future ... except maybe some semi-finished products, blanks.