You can cook a lot in an hour - from quick snacks to a full meal. The main thing is to do it in a certain sequence - while the dessert is being baked, the soup is being cooked, and the salad is being made.
Delicious lunch in an hour - menu, ingredients for soup and pilaf
If you have a limited time, and you want to have time to cook a full dinner with dessert, take your time, you will be in time for everything. Here's what a Sunday meal might consist of:
- salad with chicken, beans, croutons;
- chicken noodles;
- pilaf;
- berry or fruit charlotte;
- tea.
Here are the ingredients for the soup:
- 1 chicken breast;
- 2 liters of water;
- one carrot and one head of onion;
- 120 g of fine vermicelli;
- 2 bay leaves;
- a small bunch of dill;
- salt.
For pilaf you need:
- 2 cups parboiled rice;
- 400 g of pork tenderloin;
- one carrot and one head of onion;
- greens, salt;
- 3 bay leaves;
- 3 glasses of water.
Fast cooking technology
Start cooking with things that take longer. Light the oven for now, let it heat up. Turn on the electric kettle. At this time, rinse the chicken breast in cold water, place in a saucepan. If the kettle hasn't boiled yet, start cooking the fry. To have time to cook several dishes in an hour, make a vegetable dressing for pilaf and soup at the same time.
To do this, grate one carrot for both dishes and chop the onions. Divide the vegetables in half, put the pilaf preparation in a bowl for now, and for the soup - put it in a pan with butter, put on a low heat.
Meanwhile, the water in the kettle has boiled, pour the chicken, put the pan on the fire. Stir frying, remove from heat when the onions and carrots lighten a little.
For pilaf, cut the pork into 2x2 cm squares, set to fry in a deep frying pan in vegetable oil. See if the broth has boiled. If it boils, skim off the foam.
The meat is slightly fried, put the preparation of vegetables to it, turn on the electric kettle. Remember to stir sometimes the meat with the vegetables. After 6 minutes, pour 3 cups of boiling water from the kettle into them, close the lid, reduce the heat, let the dish simmer.
If you have time, in parallel with frying the meat, prepare the dough for the pie. If not, do it now. Beat 6 eggs into a container, add a pinch of salt, beat them. Pour in two-thirds of a glass of sugar, a glass of flour, half a tsp. baking powder, beat until smooth.
Lubricate the form with a piece of butter, put 1, 5 cups of fresh or frozen berries or pieces of fruit in it, cover with dough, send to the oven for 25-30 minutes.
Rinse the rice, add to the same deep skillet as the stew, or place all the pilaf ingredients in a heavy-bottomed saucepan. Season with salt, add bay leaf, cook for 25 minutes from boiling. Before serving, keep it under a closed lid, or rather, put the pan in pillows so that the pilaf is infused and does not cool down.
Remove the chicken breast from the soup. While it is cooling, open 1 can of canned red beans, put in a salad bowl, add 100 g grated cheese, 2 chopped garlic cloves, 1 small bag of croutons. Finely chop the poultry meat, add mayonnaise, stir, put the dish in a salad bowl.
Salt the broth, put the bay leaf, fry, add the noodles. Boil for 5 minutes. Add chopped greens. Put out the fire.
In the meantime, the cake is ready to bake, get it out. You cooked all this in 1 hour.
