Contents:

• Casserole with minced meat
• Baked with cheese
• Baked Chicken
• Casserole with sausage
• Casserole with vegetables

Somehow, many housewives, having in its arsenal of kitchen microwave oven, use it only for heating or defrosting food. Meanwhile, in the microwave cooked fish and meat, cereals and soups, and even the simplest able to replace the microwave oven, for example, for baking, for cooking casseroles and souffles. This at times reduced the cooking time and the dishes are obtained is not worse than in the oven. Try, for example, cook a casserole of potatoes. Potato gratin in a microwave can be so varied, that simply amazed. But see for yourself, try to cook this dish with minced meat, cheese, chicken, sausage and vegetables.

Casserole with minced meat

Ingredients:

• Minced meat - 200 g
• Onions - 1 head
• Potatoes - 4 pieces
• Eggs - 2 pieces
• Butter - 2 tbsp
• Milk - 2 tbsp
• Tomato paste - 1 tablespoon
• Parsley (chopped) - 2 tbsp
• Salt and black pepper to your taste

Preparation:

To begin with my, peeled and cut into small cubes of potato. After that laid the potatoes in a pot for the microwave, add to it a couple of tablespoons of water, cover with a lid and send in the oven for five minutes. Microwave power of 800 W while.

Meanwhile, we begin to deal with meat casseroles. We spread it in a bowl, put the taste ground black pepper and salt and add the tomato paste and chopped onion. Topped up with one or two tablespoons of water and mix with minced onion and tomato paste. Now take a short, but wide form (glass or plastic) and spread the potatoes in it. Screed layer and put on top of prepared stuffing, which also distribute evenly. Height casseroles should be no more than five centimeters, or it warms up badly. It remains to pour all the whipped eggs with milk and put the casserole in the oven for five to seven minutes at a power of 800 watts.

We are giving the finished casserole stand for five minutes, sprinkle with chopped herbs and her serve. As the sauce to the potato gratin with minced meat can be submitted sour cream, mayonnaise or ketchup - someone like that.

Baked with cheese

Ingredients:

• 700 g of potatoes
• 100 g of crude (solid)
• A glass of heavy cream
• 2 tablespoons butter
• 3 tablespoons breadcrumbs
• Vegetable oil
• Salt and black pepper at your discretion

Preparation:

Will wash and clean the potatoes, and then it will cut thin kruglyashami. Cheese passed through a fine grater, turning it into crumbs. Then the dishes for the microwave oven (preferably glass) grease with vegetable oil and spread it in half the potatoes. Sprinkle with grated cheese potatoes in half and half cream lubricates. Repeat in the same order: potatoes, cheese, cream.

Now our salt and pepper casserole and send it in a microwave oven, where it should be prepared with a power of 600 W for about ten minutes. After this time, take out the casserole, grease with butter and sprinkle with breadcrumbs. Increase the capacity of the furnace up to 800-850 watts and bake potatoes with cheese five minutes.

Baked Chicken

Ingredients:

• Potatoes - 3-4 things the average size
• Chicken - 100 or 150 g
• Onions - 1 head
• Salt and black pepper - in its sole discretion
• Mayonnaise or sour cream 2 tablespoons
• Grated cheese - 1 tablespoon

Preparation:

Washed and brushed the potatoes cut into not too thin slices, onion rings shinkuem or cut (half rings). Potato and onion mix, pour salt and pepper, add the mayonnaise, mix well and put in a bowl for microwave oven exactly half of the prepared mixture.

Chicken fillet (without skin), cut into small pieces, slightly repel, and also sprinkle with salt and ground black pepper. Then decompose chicken evenly over the layer of potatoes with onions. Top laid the second half of potato and onion mixture, compacted (without fanaticism!) Layers and send in the microwave, which includes at full capacity. Cooking casserole for about fifteen minutes, and then take out, sprinkle with cheese and then send in the oven for three to four minutes.

Casserole with sausage

Ingredients:

• 6 medium sized potatoes stuff
• 200 g of any sausage or ham
• Half a cup of fresh-milk
• Half a cup of cream
• 3 eggs
• 2 tablespoons breadcrumbs
• 2 tablespoons butter
• 1 clove garlic
• Nutmeg, lemon and black pepper, salt to your discretion

Preparation:

Potatoes, as expected, my, clean and cut into thin slices. Sausages and sausage (ham) cut into small cubes or strips and put in a bowl. Beat the eggs with the cream and milk and add to the sweep pounded garlic with salt and spices (nutmeg, lemon pepper, black pepper).

Baking dish (not metal!) Grease with butter and sprinkle with breadcrumbs. Then, in her turn, several layers laid with potatoes and sausage, smearing each layer of the egg-milk mixture. On the last layer (better if it's potatoes) pour pouring the remains and put chopped pieces of butter.

Cover with a lid or plate form and put in the oven for twenty minutes, including a microwave oven at full power. When the timer expires, remove the cap from the mold, diminish the power to moderate and operate the oven for another three minutes. Serve with fresh herbs and vegetable salad.

Casserole with vegetables

Ingredients:

• Potato
• Sweet bell peppers
• Courgettes
• Tomatoes
• Mayonnaise or sour cream
• Salt, coriander, black pepper

Preparation:

We say at once that the exact proportions in the recipe are not specified, as in principle it does not matter. The only thing to consider is the fact that potatoes should be about half of the total amount of vegetables. Still, we are preparing a potato gratin. So, washed, brushed and chopped slices potatoes dressed with mayonnaise or sour cream, add to it salt, pepper and coriander.

The rest of the vegetables, too, and my cut: rings peppers, zucchini and tomato slices. Keep in mind that the thinner you narezhete vegetables, the juicy turn your casserole. Now, in a greased glass or plastic form lay out a layer of potato and alternately layers of vegetables. Putting a casserole of several such layers (potatoes - vegetables) or confine a single layer, if we take the vegetables in a small amount. Prepared dishes at full power microwave for fifteen or twenty minutes.

Choose a recipe, mastered the microwave and cook it in casseroles and other interesting dishes. Cook with pleasure and enjoy your meal!

Contents:

• Choose fish
• Prepare the batter
• Fry the fish in batter

You know what the batter? This batter (of course, invented by the French) for dipping the foods that you are going to fry. Did you know that used to prepare flour batter apart? It is prepared on the basis of eggs, water, milk, yogurt, mayonnaise, beer with spices, tomato paste and spices. Did you know that you can cook in batter? It is fried vegetables, meat, poultry, fish, sausage and cheese and even fruit. In short, this is a magical dough can turn into an exquisite dish of almost any product. And if you, for example, do not know how to cook fish, fry it in batter.

As you know, porridge butter will not spoil. So the same can be said about the fish that will not spoil batter. However, far from it all the fish and not with any batter can be prepared well. For example, fish is considered to be the best batter with mayonnaise. And the most successful for the preparation of fish in batter becomes a river without fish small bones or certain types of marine fish. So, let's find out what fish to choose and how to cook in batter with a mayonnaise.

Choose fish

If in your area there is no problem with a good river fish that can be caught in the nearest pond or buy on the market (in the store), then you are lucky twice. Firstly, you can prepare naisvezhayshaya product that has not been subjected to freezing and long storage. And secondly, the result will be surprisingly tasty and juicy dish, which also apply to the festive table is not ashamed, for the everyday cook dinner, do not feel sorry. From river fish most suitable for cooking in batter will be:

• catfish
• carp,
• perch,
• sturgeon,
• sturgeon,
• trout.

In general, if we consider only the liquid batter breading, you can cook it every river and lake fish: pike, tench, carp, burbot. However, it turns out delicious fish fillets in batter. Therefore, should choose a large fish with white meat and no small bones.

Marine fish in batter with a mayonnaise get no worse, and possibly better, and the river, even if you buy a frozen product. And if you have the opportunity to buy a chilled saltwater fish, the tasty and juicy dish you just guaranteed. So, for frying in batter fit this sea fish:

• salmon,
• salmon,
• coho,
• Pangasius (sole);
• cod,
• hake,
• flounder.

In general, almost any saltwater fish, with the exception of small sardines and anchovy is suitable for cooking in batter. Although, if you live in the spirit of the experimenter, the risk that small things and fry in batter with a mayonnaise. Or maybe you will like it?

Prepare the batter

Quality batter depends on its density and viscosity. The taste is also affected by the major components and special additives. For the batter with a mayonnaise excellent supplement will be grated on a fine cheese grater, garlic (yes, fish with garlic!), Black, white and lemon pepper, mustard and mustard seeds, white wine. Traditionally prepared with mayonnaise batter from wheat flour, but you can add a potato or corn starch, rye, rice, oat, or corn flour. By the way, a meal can be used as a stand-alone basis. Naturally, in the batter have to lay eggs, which will give the necessary strength and test, among other things, a coat of mayonnaise can be prepared even without flour. Here you have several options for preparing batter with mayonnaise.

• Batter mayonnaise without flour

Most probably, a diet version of mayonnaise batter. To make it, you need only mayonnaise, eggs and spices. Proportions classical one-to-one. That is one egg should take one tablespoon of mayonnaise. If you prefer to measure in grams for a one package mayonnaise (200 g), it takes approximately four to five eggs. Eggs crashing into a bowl, put to the salt and beat with a mixer or a fork until a light foam. Mayonnaise spread in another bowl and now begin to slowly add eggs in mayonnaise, continuing to whisk. You should have a mixture of both for an omelette. Crust of the batter will turn crispy and thin. A fish fry without flour in batter should be almost dry frying pan, pouring back just a little bit of vegetable oil.

• Simple batter with flour and mayonnaise

Take eggs and mayonnaise at the rate of one tablespoon of sauce on an egg. Mayonnaise mixed with flour, making quite a stiff dough, solite, pepper, and add spices to taste. Flour should take about as many tablespoons of mayonnaise and how much, or little more. And now one hammer all eggs intended for the batter in this mixture. If the batter has turned out enough liquid, add more mayonnaise or even dilute it with warm boiled water until the desired consistency. Density batter can adjust to your liking. But keep in mind that the thinner the batter, the more it will absorb oil when frying. However, the crust of the liquid batter will be thin and crispy.

• Batter with additives

The basis of the batter take mayonnaise, flour and eggs in equal proportions (think eggs in pieces, flour and mayonnaise in a tablespoon). Make a batter desired thickness and put in it, such additives: finely chopped onion, grated hard or processed cheese, sesame seeds, chopped fresh herbs (parsley, cilantro), chopped bell pepper. Keep in mind that for a coat of additives needed thick consistency. In other pieces added to foods during frying just fall off and the fire yourself.

Fry the fish in batter

The fish must be prepared. Frozen thawed and dry, fresh to cut, wash and dry, too: on the wet fillet poorly kept batter. Himself batter for the fish too it is desirable to prepare in advance, especially if you put it in the flour. And the batter cooks are advised not only be prepared in advance, but also to cool before cooking.

So, fish fillets cut into small pieces, heated in a skillet or roasting pan in oil and start cooking. Take a piece of fish, dip it in the batter and drop into hot oil. If you fry fish in oil (a large amount of oil), that controls the cooking process visually. If the fish fry in a pan, it must be turned over after the underside of the fish lightly browned. Do not try the skillet or roasting pan just put a lot of fish: the quality of batter will suffer and it will not crispy. Fry the fish in batter should be about three to five minutes. Cooked fish heed fork, tongs or a slotted spoon and dump it on a paper towel, which will absorb the excess oil.

The fish in batter mayonnaise can be eaten hot, and can be prepared as a cold snack. This will be an excellent fish dish festive table, it can be prepared as a lunch to work for the man (or for yourself), you can just cook dinner and serve with light salads. By the way, this fish can be easily prepared for the future: the day before the celebrations, for example. However, from the long storage fish in batter becomes tasteless. Try different recipes, cook with pleasure, and enjoy your meal!