Whipped up meals

Not always and not everyone has the time to devote it to the preparation of culinary masterpieces, but you want to eat every day. In such cases, mega-speed dishes come to the rescue, which are prepared very quickly and at the same time their taste characteristics remain at the highest level.

What to whip up

In "haste" you can cook whatever your heart desires. Even the first courses, if prepared in advance and freeze broths, are prepared in a short time. The big advantage of “fast” meals is that they usually require few ingredients, which means they are budget friendly. And if the soup is cooked in half an hour, then what can we say about appetizers, salads and main courses. Today we will develop a topic that will be very useful for busy and very hungry people.

Minced meat dishes in a hurry

Casserole with minced meat and grated potatoes

• four potatoes;
• a pound of minced meat;
• 150 g sour cream;
• three eggs;
• large onion;
• salt and spices to taste;
• 160 g of any cheese.

1. Boil the eggs.
2. Salt and season the minced meat - knead it well.
3. Chop the onion and sauté in oil until pleasantly golden brown.
4. Chop the eggs and combine with sour cream. Don't forget to salt them. To add color, you can pour in a little oil in which the onions were fried.
5. Coarsely grate the cheese and potatoes. Squeeze the latter lightly. Salt.
6. Divide the minced meat into portions (about 5 pieces), roll each into a ball and form cakes. Place the latter on a baking sheet.
7. Place a serving of onions on each tortilla.
8. The next layer, for each serving, put eggs mixed with sour cream.
9. Finish the dish with potatoes and cheese. The final touch is a spoonful of sour cream on top.
10. Cook the dish in the oven. 200 ° С - about half an hour.

Bachelor Pasta

The dish got this name only because it does not require any culinary skills to prepare it. Everything is extremely simple, fast, and most importantly satisfying and tasty!

• a pound of pasta;
• a couple of tomatoes;
• a pound of minced meat to choose from;
• onion head;
• a couple of cloves of garlic;
• salt and spices optional.

1. Put the pasta to boil.
2. While the garnish is cooking, do the dressing. Chop the onion and garlic and sauté them.
3. After purchasing the vegetables with a golden color - put the meat on them and switch to stewing mode. Continue simmering until the meat is completely cooked.
4. After that, chop the tomatoes and place with the minced meat as well. Simmer a little to make juice.
5. Drain the liquid from the finished pasta. And instead of the last, add the cooked meat dressing. Mix everything thoroughly and you can start your meal.
6. When serving, the dish, while it is still hot, can be sprinkled with finely grated cheese and herbs.

Surprise cutlets

Very simple and tasty, perfect for both a full dinner and a snack.

• a pound of minced meat, to choose from;
• 2-3 chicken eggs;
• greens;
• salt and spices at your discretion;
• breadcrumbs.

1. Hard boil the eggs.
2. Season the minced meat with spices and salt. Form tortillas, rather big.
3. Cut the eggs into round balls.
4. Put the washed and chopped greens into the core of the resulting cutlet, place the round piece from the egg on top and press the last one inside so that it does not fall out.
5. Dip the cutlets in breadcrumbs and send them to a hot frying pan to fry on both sides until cooked.

Pasta feathers with minced meat

This recipe will appeal to lovers of dumplings. In terms of taste, they are somewhat reminiscent of them, but at the same time much less cooking time is required.

• a kilogram of minced meat to choose from;
• one or two onion heads;
• about three hundred grams of cheese;
• salt and spices according to personal preference;
• packaging of pasta (large feathers, in stores can be sold under the name "cannelloni").

In addition, you will need a pastry syringe. If the latter is not there, it can be replaced with an ordinary transparent plastic bag, having previously cut off the bottom corner.

1. Knead the minced meat by combining it with spices and salt.
2. Grate the cheese on a fine grater and combine it with minced meat. Stir very well to make the composition more homogeneous.
3. Place the prepared filling in a pastry syringe, or in a bag if there is no syringe.
4. Fill the inside of each pasta.
5. After that, you can immediately cook the required number of portions, or place them in the freezer until needs arise.
6. When serving, you can decorate the dish with grated cheese and chopped herbs.

Whip up salads

Recipe 1

• one carrot;
• 100 g of hard cheese;
• a couple of cloves of garlic;
• a tablespoon of mayonnaise.

1. Peel and cut the carrots into strips. Can be grated.
2. Grind the cheese on the finest grater.
3. Peel the garlic and pass it through the garlic press.
4. Combine all ingredients in one bowl and mix well.
5. Season the salad with mayonnaise and leave to soak for 5-10 minutes.

Recipe 2

• a couple of avocados;
• 10-15 small cherry tomatoes;
• 200 g of cheese (feta);
• lettuce leaf;
• a couple of tablespoons of vinegar and oil for dressing (preferably olive oil).

1. Chop feta cheese into cubes.
2. Cut the tomatoes into squares.
3. Grind the avocado in the same way.
4. Mix the vinegar and oil well.
5. On a plate, lay out the base with lettuce leaves.
6. Arrange all the cooked ingredients beautifully on top of the leaves, and pour the vinegar-oil mixture on top.

Recipe 3

• packaging of lettuce leaves;
• a pair of chicken breasts (boneless);
• a couple of tomatoes;
• 80 g parmesan cheese;
• half a lemon;
• egg;
• a teaspoon of mustard;
• 4 anchovies;
• a clove of garlic;
• refueling oil, about 150 ml;
• croutons packing;
• Worcestershire sauce.

1. Rinse the lettuce leaves and place in a bowl.
2. Cut the tomatoes into wedges.
3. In a hot skillet, fry the chicken fillets on both sides.
4. Grind the cheese on a fine grater.
5. In a blender, make a sauce by mixing eggs, mustard, garlic, sauce, anchovies, and the juice of half a lemon. While whisking, add butter and prepared cheese.
6. Season the chicken with salt. Cut the meat into slices and fry a little more.
7. Add the finished ingredients to the lettuce leaves, pour over the prepared sauce and sprinkle with croutons.

Recipe 4

• a pound of beets;
• 200 g potatoes;
• 200 g carrots;
• a couple of herrings;
• a couple of pickles;
• a couple of apples;
• three eggs;
• 400 g sour cream;
• half a teaspoon of mustard;
• half a teaspoon of sugar and the same amount of salt.

1. Boil carrots and potatoes.
2. Chop fish and potatoes into cubes.
3. Chop the pickles and carrots.
4. Do the same with beets, apples and eggs.
5. Prepare a salad dressing: sugar, salt swept and mustard combine and mix well.
6. In a nice bowl, combine all cooked vegetables, add the dressing and stir.

Whip up second courses

Potatoes baked in sauce

• five to six potatoes;
• one hundred grams of hard cheese;
• 150 g fat sour cream;
• salt and spices according to personal preference;
• for decoration - greenery.

1. Peel the potatoes, rinse and slice thinly.
2. Go ahead and prepare the sauce. For him you will need: grind the cheese on a coarse grater and mix it with sour cream. Don't forget the salt.
3. Pour the prepared potatoes with sauce, mix and distribute evenly on a baking sheet.
4. It takes about forty minutes to cook potatoes. Oven temperature - 200 ° С.

Fish and vegetable paella

• 300 g of rice;
• a pound of fish fillet;
• onion head;
• a couple of cloves of garlic;
• assorted vegetables, which are sold ready-made in bags, which include bell peppers, peas, broccoli and other vegetables);
• a broth of your choice: either vegetable or fish;
• saffron;
• spices and salt at your discretion.

1. Throw a couple of saffron strings into the hot broth and leave to infuse for 30 minutes. The finished broth will turn bright yellow.
2. Finely chop the onion and garlic and fry thoroughly.
3. Add fillet pieces, previously cut into cubes, to them. Also fry a little.
4. Open the bag of mixed vegetables and pour everything into the pan with the fish. Stir a couple of times, cover everything with a lid, reduce heat and simmer in this way for about 15 minutes.
5. Open the lid and add rice. Mix everything well. Pour in the broth so that the dish is covered with liquid by 2-2.5 cm.
6. Add your favorite spices, salt and simmer for about 20 minutes, stirring occasionally.

Chicken with vegetables

• a kilogram of chicken fillet;
• three heads of onions;
• white cabbage forks (small);
• a couple of carrots;
• Bulgarian pepper;
• a couple of tablespoons of tomato paste;
• 1.5 cups of water;
• a tablespoon of flour.

1. Cut the poultry fillet. Season, salt and brown in a large saucepan until golden brown.
2. Rinse, dry and chop all cooked vegetables.
3. Transfer the prepared vegetables to the chicken. Cover and leave to simmer for twenty minutes, stir occasionally.
4. Dilute the tomato paste with water, add flour and mix thoroughly so that no lumps remain.
5. Pour the cooked sauce over the chicken. Simmer for another 5 minutes.

Quick desserts

Sweet sausage

• a pound of shortbread cookies;
• packaging of butter;
• a can of condensed milk.

1. Grind the cookies into small crumbs.
2. Add softened butter and condensed milk to them.
3. Mix everything very well.
4. Shape the sausages. This can be done by rolling them in portions in cling film.
5. Send it first to the freezer to harden, and when it grabs, move it to the refrigerator and store it there.

Fast puffs

• sugar;
• puff pastry packaging;
• egg.

1. Roll out the puff pastry and cut into squares to fit a standard cookie.
2. Beat the egg.
3. Preheat the oven to 220 ° C.
4. Grease each square with an egg, sprinkle with sugar and send to the oven. Bake until tender, until golden brown, about 10 minutes.

Sugar glazed nuts

• a glass of regular peanuts;
• half a glass of sugar;
• 50 g of water.

1. Fry the washed peanuts in a dry skillet.
2. While the nuts are fried, dissolve the sugar in water.
3. As soon as the peanuts in the frying pan begin to make a cracking sound, add the prepared syrup to it.
4. Stirring constantly, wait until the water has completely evaporated, and granulated sugar crystals appear on each nut.

At the end of cooking, wait for the dessert to cool down and you can enjoy the delicious!