Many girls know how to cook, but no one wants to spend more than two hours in the kitchen. On a note, simple quick recipes will come in handy for housewives.
Dishes from eggs, vegetables and herbs
Canned saury salad. What you need: a can of saury, 2 eggs, green onions, 2 cucumbers, mayonnaise. Time spent: 15 minutes. Boil eggs, peel the cucumbers. Rinse the onion with cold water. Chop everything into a cup, add chopped saury, season with mayonnaise.
You can also make a quick soup from a can of saury by adding potatoes and rice.
Shakshuka (scrambled eggs with tomatoes, peppers and spices). What you need: 2 eggs, 1 onion, 1 clove of garlic, 2 pods of sweet pepper, 3 tbsp. l. tomato paste, a bunch of parsley, a bunch of mint, 3 tbsp. l. olive oil. Time spent: 25 minutes. Wash the peppers, cut them in half and remove the seeds. Cut into cubes. Chop the onion and garlic in a skillet with hot oil. Cook for 5 minutes. Add peppers and pasta, season with salt and simmer for 15 minutes. Cover with eggs and let sit for another 5 minutes. Sprinkle the finished shakshuka with chopped parsley and mint.
Cocotte eggs with green onions. What you need: 2 small baking tins, foil, 2 eggs, 60 ml. cream 20% fat, 15 g of butter, 30 g of hard cheese, a bunch of green onions. Melt the butter and grease the molds. Break an egg into each mold without damaging the yolk. Pour the cream in half. Season with salt, sprinkle with grated cheese and cover the molds with foil. Place the molds in a saucepan, carefully pour in the water so that it reaches the edge of the molds. Cook for 20 minutes with the lid closed. Sprinkle the finished dish with chopped onions.
Chicken broth dishes
Prepare the base in advance - boil chicken breast with seasonings (salt, pepper) in a 1.5 liter saucepan. Take out the chicken (it can be added to salads or any dishes), and the cooled broth can be stored in a glass dish in the refrigerator for up to 5 days, preparing light soups and other dishes from it. For example:
Mushroom cream soup. What you need: 400 g of champignons, 120 ml. heavy cream, 1 onion, 2 tbsp. l. flour, 100 g butter, 600 ml. chicken broth. Chop the onion and mushrooms into a frying pan with heated vegetable oil. Simmer for 7-10 minutes over medium heat. Transfer to a blender, chop until porridge. Melt the butter in a saucepan, mix with flour until golden brown. Pour in broth, add cream and mushroom gruel with onions. Stir, bring to a boil. Serve the soup with white bread croutons.
Baked rice in a slow cooker. Required products: 200 g of round grain rice, 500 ml. chicken broth, 150 g of hard cheese, 30 g of butter. Pour the broth into the multicooker bowl and add the rice. Cook in the "Porridge" or "Groats" mode for 35 minutes, until all the broth is absorbed. Add the grated cheese and reheat in the "Preheat" (or "Warm") mode for 10 minutes, so that the rice is stubborn and the cheese melts.
Thai shrimp soup. Take: chicken base 400 g, 500 ml. chicken broth, 200 g. shrimps, 100 g. mushrooms, 1 lime, ginger root, 200 ml. cream, 1 chili pepper. Finely chop the chicken and mushrooms and fry for 5-7 minutes, grate the ginger and peeled pepper on a coarse grater. Rub the lime rind over the zest. Peel the shrimp. Mix all products in broth and cook for 35 minutes.
