Cooking food in pots in the oven. Dishes in clay pots: tips and secrets

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1. Pots with meat, beans and mushrooms

Ingredients

✓ 500 g of beef (pork, lamb)

✓ 200 g beans

✓ 300 g tomatoes

✓ 300 g mushrooms

✓ 200 g bell pepper

✓ 150 g onion

✓ vegetable oil

Cooking

If you don't like beans, you can leave them out.

Instead of small pots, you can use a baking dish with a lid, with a volume of about 2.5 liters.

From the indicated amount of ingredients, 5 medium pots are obtained, with a volume of 500 ml.

When serving, sprinkle with herbs - parsley, dill, or green onions. Soak beans for 3-4 hours (preferably overnight).

Boil the beans until cooked (I won’t tell you the exact cooking time, different varieties of beans are cooked in different ways). Finely chop the onion.

Meat cut into small pieces. Mushrooms cut into small slices. Remove seeds from peppers, cut into strips.

Tomatoes cut into cubes. Fry the onion in vegetable oil. Add meat, fry a little.

Add mushrooms, salt and pepper. Add pepper, fry for 5 minutes.

Add tomatoes, fry for 2-3 minutes. Put some meat in the pots. Put the beans on the meat.

Lay the meat on the beans. Pour some water (about 50 ml). Close with a lid. Put in the oven.

Bake at 180 degrees for an hour.

2. Pots with cabbage, potatoes and chicken fillet

Ingredients

✓ 500 g chicken fillet

✓ 400 g cabbage

✓ 500 g potatoes

✓ 200 g bell pepper

✓ 150 g carrots

✓ 150 g onion

✓ vegetable oil

Cooking

From the indicated amount of ingredients, 5 medium pots are obtained. Finely chop the onion.

Grate carrots on a medium grater. Cut the fillet into small pieces. Finely chop the cabbage.

Remove the seeds from the bell pepper, cut into strips. Peel potatoes, cut into cubes or sticks.

Grease the bottom of the pots a little with vegetable oil. Put the fillet, salt, pepper.

Put the cabbage on the fillet. Put the potatoes on the cabbage, salt and pepper a little.

Put the onions on the potatoes. Put the carrots on the onion. Put the pepper on the carrots.

Pour some water (about 100 ml). Place in the oven.

Simmer at 200 degrees for 1 hour.

Sprinkle the finished dish with herbs.

3. Pots of meat and potatoes

Ingredients

✓ 1 kg of meat (beef or pork fillet, you can chicken)

✓ 1 kg potatoes

✓ 200 g carrots

✓ 200 g onion

✓ 5 tablespoons tomato paste or ketchup

✓ vegetable oil

Cooking

From the indicated amount of ingredients, 6 pots are obtained (I have pots with a volume of 500 ml).

Finely chop the onion. Grate carrots on a coarse grater. Meat cut into small pieces.

Fry the onion in vegetable oil. Add carrots, fry a little.

Add meat, salt, pepper, fry a little.

Add tomato paste, fry for about 20 minutes, remove from heat.

Peel the potatoes, cut into cubes or cubes.

Fry the potatoes in vegetable oil until half cooked, salt.

Place potatoes in pots. Lay the meat on top. Cover with a lid and put in the oven.

Simmer at 180 degrees for 30-40 minutes

4. Millet porridge with pumpkin in a pot

Ingredients

✓ pumpkin (peeled need 500 g)

✓ 300 g millet

✓ 1 liter of milk

✓ butter

✓ to taste: sugar, raisins, dried apricots, prunes, candied fruits, etc.

Cooking

This dish is the taste of childhood. My grandmother used to make this porridge for me. She boiled it in a saucepan, then wrapped it in a fur coat to let it steam.

What a delicious porridge! You and I will cook it a little differently, bake porridge in pots.

From the indicated amount of ingredients, 5-6 pots are obtained.

Rinse the millet in warm water. Cut the peeled pumpkin into cubes. Bring milk to a boil.

Put pumpkin into boiling milk, cook for 5 minutes. Add millet, salt a little, cook, over low heat, covered, 10 minutes.

Transfer the porridge into pots. Place a dab of butter in each pot. Cover the pots with a lid, put in the oven.

Bake at 180 degrees for 30-35 minutes. In the finished porridge, to taste, you can add: sugar, raisins, dried apricots, prunes, candied fruits, etc.

5. Chanakhi

Ingredients

✓ 500 g lamb or beef

✓ 600 g potatoes

✓ 500 g tomatoes

✓ 300 g eggplant

✓ 200 g carrots

✓ 200 g onion

✓ 4 garlic cloves

✓ bay leaf

✓ ground red pepper

✓ greens to taste

Cooking

This amount of ingredients is indicated for 4 medium pots. Eggplant cut into cubes.

Salt, leave for 30 minutes to leave the bitterness. Then rinse in cold water and squeeze a little.

Meat cut into small pieces. Tomatoes cut into cubes. Grate carrots on a coarse grater.

Finely chop the onion. Cut the potatoes into cubes. Put the meat on the bottom of the pots, salt and pepper a little.

Place potatoes over meat. Place eggplant over potatoes. Put the onion on the eggplant.

Put carrots on the onion. Put half of the tomatoes on the carrots, salt and pepper a little.

If you want to make the dish thinner, add some water or broth. Put the pots in the oven.

Simmer at a temperature of 180 degrees for 1.5-2 hours.

15 minutes before readiness, add the remaining tomatoes, squeeze a clove of garlic into each pot, put a bay leaf.

Sprinkle the finished dish with finely chopped herbs.

6. Roast in pots at home

Ingredients

✓ Meat - 1 Kilogram

✓ Potatoes - 9 Pieces

✓ Carrots - 150 Grams

✓ Onion - 150 Grams

✓ Mushrooms - 250 Grams

✓ Cheese - 150 Grams

✓ Cream - 0.5 Liter

✓ Salt - To taste

✓ Spices - To taste

Cooking

All of the above ingredients were taken based on 6 pots.

First of all, we cut the meat into medium pieces so that it is convenient to arrange them in pots.

Peel potatoes and cut into cubes. Mushrooms also cut into small pieces.

I had frozen ones and didn't wait for them to thaw. Peel the onion and cut into small cubes.

We also cut carrots into cubes or sticks at your discretion.

Three cheese on a coarse grater. Now you need to arrange all the ingredients in pots.

The first layer is potatoes. Spread the mushrooms on top. Then comes the onions and carrots.

And the very last layer is meat. Sprinkle it with salt and spices.

Then pour the cream, cover with lids and put the pots in an oven preheated to 180 degrees.

We cook for an hour, and 5 minutes before the dish is fully cooked, we remove the pots from the oven, sprinkle with cheese and return until fully cooked.

7. Pot Roast Chicken with Prune

Ingredients

✓ Chicken thigh - 2 Pieces

✓ Potatoes - 4 Pieces

✓ Cherry tomatoes - 6 pieces

✓ Carrot - 1 Piece

✓ Leek - - To taste

✓ Garlic - 2 Cloves

✓ Prunes - 10-12 Pieces

✓ Broth - 1 Cup

✓ Spices - To taste (salt, pepper, bay leaf, dry garlic)

Cooking

Pour chicken broth into pots. We clean the vegetables and cut them into small pieces. Potatoes in thin slices, carrots and onions in thin circles.

Cherry tomatoes - in quarters, prunes - in half. Crush the garlic with the flat side of a knife blade.

Melt the butter in a frying pan, fry the carrots in it for 2-3 minutes.

Then add the leek to the pan, fry together for a couple more minutes. We take it off the fire.

At the very top - a couple more slices of potatoes. We put the pots in a cold oven.

Then, cover them with lids, set the temperature to 180 degrees and forget about the dish for an hour.

Then we open the lids, mix the contents of the pots - and for another 20-30 minutes in the oven, but already turned off.

As long as the oven is cooling down, the dish will do. The finished dish is served either in pots or laid out on plates.

8. Hunting sausages with potatoes

Ingredients

✓ potatoes - 1 kg,

✓ hunting sausages - 6 pieces,

✓ onions - 2 pieces,

✓ champignons - 200 g,

✓ sour cream - 1 glass,

✓ broth - 700 ml,

✓ sweet paprika - 1 teaspoon,

✓ vegetable oil for frying,

✓ peppercorns,

✓ greens,

✓ bay leaf to taste

Cooking

Peel the potatoes, cut into small cubes and fry a little in vegetable oil.

Finely chop the onion and fry together with the mushrooms. Cut the sausage into slices.

Put in layers in pots: mushrooms with onions, hunting sausages, potatoes.

Mix sour cream with broth, salt, pepper and pour into pots.

Put in a cold oven and cook at 1500 C for about an hour.

Sprinkle with herbs before serving.

9. Delicious dinner in a pot

Ingredients

✓ pickles

✓ potatoes

Cooking

We take the pots, take the usual pork and cut it into strips. We regret the meat.

We take pickled cucumbers, also cut them into strips. Well, now the most delicious, mix the cucumbers, with meat, pepper, add your favorite spices, salt.

At 180C about 40-45 minutes. With chicken 30-35 minutes.

10. Meat and potatoes in pots

Ingredients

✓ potatoes

✓ spices

✓ bell pepper

✓ tomatoes

Cooking

Cooking fried onions, bell peppers, tomatoes and garlic. Add some hot water and simmer for another 15 minutes.

Do not forget to season everything with spices (to taste). We cut potatoes and meat into small pieces, put them in pots and pour our gravy.

If the meat is too lean, you can put some fat, such as chicken, on the bottom of the pots.

We heat the oven to 180 ° -200 ° C and send the pots into it. The baking process takes about 90 minutes.

During this time, the liquid boils away, the potatoes are steamed, and the meat is soft and juicy.

Those who prefer a more comfortable meal can put the contents of the pots on a plate.

Enjoy your meal!

in a pot. In a pot, dishes are especially tasty and nutritious.

A clay pot can be called the "progenitor" of kitchen utensils. It is easy to use, convenient and versatile. It has been proven that food cooked in a pot is rich in vitamins and microelements, which are preserved due to the special temperature regime of cooking.

Almost any dish can be cooked in a pot: porridge, meat, fish, poultry, baked milk, some types of desserts and even dough products.

Before you start cooking in a pot, you need to choose the right one. Ceramic or clay pots are best suited, cast iron is acceptable. But terracotta and glazed pots are not suitable for cooking, as they contain tin in their composition. If this element enters the human body, it can cause health problems.

You can't cook in a new pot right away. It needs to be prepared. To do this, the pot is completely filled with water and placed in the oven. Heat up until the water boils. After that, turn off the oven, but do not get the pot. You need to leave it in the oven until the liquid cools completely. After that, pour out the water, rinse the pot - and it is ready for use.

Food preparation times vary. This fact must be taken into account when laying the ingredients in a pot. It is advisable to cook foods that take longer to cook in advance. Boil or fry meat, boil potatoes until half cooked, etc.

If, nevertheless, all the products are put in a pot raw, then those that cook longer should be finely chopped. Vegetables, on the contrary, lay in large pieces. If you add tomato or tomato juice when cooking potatoes with meat in a pot, then the potatoes will not boil.

Clay pots should be washed immediately after cooking, as the clay absorbs odors very quickly.

Ideally, there should be separate pots for meat and fish.

A dish cooked in a pot does not cool down for a very long time. The meat from the pot is always very juicy, the porridges do not stick together, they turn out crumbly, the vegetables are more delicate in taste.

If it became necessary to add water to the pot during the cooking process, then in no case should you pour cold water, this can lead to a crack in the wall. A hot pot should not be placed on a cold surface, so that the bottom does not crack. It is best to put it on a board or a special stand.

When cooking in a pot, do not forget that the topmost layer usually turns out dry. Therefore, it is best to put onions or tomatoes on top - they give juice.

You need to cook in a pot with the lid closed. And it is best to use foil for these purposes.

Food cooked in a pot is very tasty, fragrant, and easy to digest. Therefore, it is very useful for children and people with poor health.

Why is the pot method good? It's fast, simple and useful. You don't have to stand by the stove, stirring or skimming, frying, sautéing or stewing... You just put the food in a pot and put it in the oven. Voila! The main thing is not to forget to turn it off. Meals in pots are useful for those who follow the figure, because food in pots is cooked with a minimum amount of oil, or even without it. In addition, dishes in pots are cooked at a low temperature, almost steamed, which contributes to a better preservation of vitamins in the dish.

If you haven't cooked in pots yet, it's time to try this method. It saves time and effort, and this is just as important as taste and benefits. And the fact that dishes in pots are delicious, you will see for yourself when you cook something from the recipes offered by our site. But first, some helpful tips.

When buying pots, pay attention to the glaze - it must be outside, not inside. Or buy unglazed earthenware pots.

Soak the pots in cold water 15 minutes before use. When heated in the oven, the water absorbed into the pores will begin to evaporate, and you get something like steaming. Also, if you don't soak the pots, moisture from the food will be absorbed by the sides of the pots, and the dish may turn out dry.

. Always put the pots in a cold oven and only then turn on the fire. If you put filled pots in a hot oven, they may crack.

Take out the pots 5-10 minutes before the end of cooking. The fact is that after the pot is taken out of the oven, it still continues to cook. And let it stand for 10 minutes before serving it to the table.

For cooking fish, meat and vegetable dishes, use different pots, as they easily absorb odors.

Do not use soap or synthetic detergents to wash the pots - they instantly absorbed into the clay. The next time you cook, all the chemicals will go into your dish. Use hot water and a stiff brush to clean pots. If it is not possible to wash the pot the first time, then fill it with water and soda and leave it overnight. This tool will also help get rid of strong odors.

Store the pots with the lid turned upside down and lined with a rag or paper towel to allow the clay to breathe. Make sure the pot is completely dry, otherwise mold may form during storage. If this still happens, then apply a mixture of an equal amount of soda and water to the affected area for 30 minutes, rinse and let dry completely.

Instead of a clay lid, you can use a dough lid. This way you will kill two birds with one stone: your dish will cook much faster, and you will have delicious bread for dinner. Here are a couple of dough recipes for "caps".

Recipe #1: 3 stack. flour, 1 egg, 1 stack. water, salt to taste.

Recipe #2: 1 egg, 100 g margarine, 1 stack. kefir, ½ tsp soda, ½ tsp sugar, salt, flour.

Knead a rather stiff elastic dough like dumplings, roll it out, cover the pots and cook as usual.

And now the recipes. In pots, you can cook almost any dish - from soup to julienne. All of them have one quality in common:
dishes in pots are very satisfying.

Ingredients:
1 kg veal,
10 potatoes
3 bulbs
100 g prunes,
salt, pepper, herbs - to taste.

Cooking:
Cut the meat into pieces, sprinkle with salt and pepper and quickly fry in a pan. Cut the onion into cubes and also fry until golden brown. Arrange the fried meat in pots, add onions, diced potatoes, washed prunes and chopped greens, cover with lids and simmer for 30-40 minutes.

Ingredients:
500 g of sea fish,
1 onion
2-3 potatoes
2 pickles,
2-3 tbsp cream,
2 tbsp chopped onion,
1 stack water,
salt, red pepper, butter.

Cooking:
Onion cut into cubes and fry in oil. Transfer to pots, add pepper, salt, diced potatoes, tomato paste, diced cucumbers and diced fish. Pour in the cream and water and place in the oven for 40 minutes. Sprinkle with green onions before serving.

Liver with mushrooms

Ingredients:
800 g liver,
1 stack sour cream
2 bulbs
200 g mushrooms
2 tsp Sahara,
2 tbsp tomato paste,
50 g butter,
½ stack flour,
salt, pepper - to taste.

Cooking:
Cut the liver into small finger-thick slices, sprinkle with salt and pepper and fry quickly in butter. Mushrooms cut and also fry together with onions. Place the liver and mushrooms in pots, pour ½ stack. water, ½ stack. sour cream, tomato paste and put in the oven. Simmer for 15-20 minutes until the liver is ready.

Ingredients:
500 g minced beef,
500 g minced pork,
2 eggs,
1 onion
2 cloves of garlic
100 g bread crumbs,
½ stack ice water,
½ stack ketchup,
2 st.o. brown sugar
1 tsp apple cider vinegar
salt, pepper - to taste.

Cooking:
Put both types of minced meat, bread crumbs, raw eggs, crushed garlic, chopped onions, salt and pepper in a bowl, mix thoroughly. Add ½ stack. ice water, knead the minced meat and tamp it in a pot. Separately mix ketchup, sugar and apple cider vinegar, pour on top and bake for 1-1 ½ hours at 200°C.

Ingredients:
700 g veal,
1 onion
8 eggs
½ stack milk,
salt pepper.

Cooking:
Cut the meat into cubes, salt and fry with chopped onion until golden brown. Beat eggs with milk, salt. Put the meat in pots, pour over the omelet mixture and put in the oven for 15-20 minutes.

Ingredients:
500 g beef,
200 g dry beans,
300 g tomatoes,
300 g mushrooms
200 g bell pepper,
150 g onion
salt, pepper, vegetable oil - to taste.

Cooking:
Soak beans overnight, then boil until tender. Cut the onion into cubes, the meat into small pieces. Cut the mushrooms into cubes, peel the pepper and cut into strips. Cut the tomatoes into cubes. Fry the onion in vegetable oil, then add the meat and fry quickly. Add mushrooms, salt, pepper, put pepper, fry for 5 minutes. Then add the tomatoes and fry for 3 minutes. Put some meat, a layer of beans, another layer of meat and pour 50 g of water each. Cover with lids and bake for 1 hour.

Ingredients:
500 g pork
500 g red sweet pepper,
500 g yellow sweet pepper,
2 tbsp tomato paste,
5 tbsp soy sauce,
2 tbsp meat broth,
2 tbsp Sahara,
2 tsp wine vinegar,
250 g canned pineapple
150 g green peas,
2 eggs,
50 g starch,
500 ml vegetable oil.

Cooking:
Wash the sweet pepper, remove the seeds and partitions and cut into 4 pieces. Onion cut into rings. Put peppers and onions in pots. Mix tomato paste, broth, 1 tsp. salt, 100 ml water, wine vinegar and sugar and pour into pots. Put the pots in a cold oven, turn it on at 200 ° C and bake for 1 hour. Then add the peas and pineapple pieces and simmer for another 15 minutes. Separately, beat the eggs with starch, dip the diced meat in this mixture and fry in boiling vegetable oil for 6-8 minutes. Put the cooked meat into the stewed vegetables and mix.

Ingredients:
250 g pork
100 g of roots (celery, horseradish, carrots, parsley),
500 ml light beer,
1 tsp sesame oil,
½ g each of ginger, hot pepper and ground cloves,
salt - to taste.

Cooking:
Put the chopped meat and roots in pots, fill with beer and add spices. Salt and add sesame oil. Put in the oven for 50 minutes.

Ingredients:
200 g lamb,
150 potatoes,
1 onion
2 tbsp tomato sauce
100 g of broth,
20 g melted butter,
5-6 pcs. prunes,
bay leaf, salt, pepper - to taste.

Cooking:
Cut the lamb into pieces, fry until golden brown in hot vegetable oil. Then sauté the onion in the same oil until translucent. Rinse prunes with cold water. Place the ingredients in the pot in the following order: lamb, potatoes, prunes, onions, tomato sauce, ghee, salt and spices. Pour in the broth and place in the oven for 40-50 minutes.

Ingredients:
1 kg beef,
1 stack dark beer,
1 stack broth,
2 bulbs
2 cloves of garlic
1 tbsp flour,
2 tbsp ghee,
2 carrots
½ stack prunes,
2 tbsp chopped greens,
bay leaf, salt, pepper, thyme - to taste.

Cooking:
Cut the meat into small cubes and fry it in hot melted butter. Chop the onion and garlic and add to the pan with the meat. Add flour, mix and fry everything for a few minutes. Pour in the broth and beer, put the carrots, cut into circles, salt, pepper, add spices and simmer a little. Divide among pots and place in the oven for 1-1 ½ hours. Then put prunes in each pot and bake without lids for another 25-30 minutes. Serve sprinkled with herbs.

Ingredients:
500 g beef,
3-4 potatoes
1 carrot
100 g soft cheese (brynza),
50 g olives
100 g sour cream
salt, celery, cilantro, dill.

Cooking:
Put the diced potatoes and carrots in pots. Pour some water, put the olives, sliced cheese and salt. Place a “pillow” of fresh herbs on top, and place a piece of well-beaten beef on it so that the vegetables are completely covered. Salt, pepper, pour sour cream, cover and put in the oven for 1 hour.

Ingredients:
750 g beef,
125 g bacon,
5 bulbs
4 pods of sweet pepper,
1 garlic clove
½ stack vegetable oil,
1 sprig thyme
1 tbsp red pepper,
2 pieces of refined sugar,
zest of one lemon
salt, pepper, ground black pepper - to taste.

Cooking:
Cut the meat into 2×2 cm cubes. Heat the vegetable oil, put the finely chopped bacon, onion and garlic into a pan, cut into small cubes, and fry until golden brown. Then add the meat and fry it until half cooked. Put in a pot, fill with water, sprinkle with salt, black and red pepper, add thyme. Cut the pepper into rings and put in a pot. Put in the oven for 30 minutes. Then put the lemon zest and pieces of sugar into the pots and leave for another 15 minutes.

Ingredients:
500 g oyster mushrooms
2 sweet peppers
2 tbsp vegetable oil,
1 garlic clove
2 tbsp flour,
cumin, coriander, salt, black pepper.

Cooking:
Cut the pepper into strips, onion into small cubes. Cut the mushrooms. Fry all prepared foods in vegetable oil. Put in pots. Dilute flour in 200 ml of water and pour into pots. Put in the oven for 30 minutes.

Ingredients:
1 kg cauliflower or white cabbage,
2 bulbs
500 ml sour cream
200 g grated cheese
green onions, salt, pepper - to taste.

Cooking:
Cut the cauliflower into inflorescences, white cabbage - cut into checkers. Blanch the cabbage for 10-15 minutes in boiling salted water. Heat up the butter and fry the finely chopped onion. Grease the bottom of the pots with oil, put half of the cabbage, then onion, chopped green onions, pour sour cream. Then again a layer of cabbage, pour sour cream, cover with lids and put in the oven for 30-40 minutes. 10 minutes before cooking, sprinkle with grated cheese and put in the oven.

There are so many options for cooking dishes in pots that it is simply unrealistic to fit them all into one article. These recipes can be an impetus for new interesting dishes. Experiment, add something of your own! If you don't want to sear your food before putting it into the pots, don't sear, but increase the cooking time. Play with tastes, do not spare spices, seasonings and herbs. We hope that dishes in pots will become frequent guests on your table.

Larisa Shuftaykina

We all want warmth and comfort in autumn and winter, so remember the clay pots forgotten on the shelf. The food cooked in them will fill the house with warmth and delicious aromas.

The pot is the ancestor of all modern pots. First clay, then cast iron, in one form or another it is found among different peoples.

And even now, in the age of microwaves and multicookers, in almost any kitchen you can see, if not a large pot, then at least ceramic pots.

And this is not surprising, because the food in them is very tasty and fragrant.

Pot dishes are suitable for those who observe: you can put any permitted food in the pot, cook without oil, do not fry, and the taste of the food will be delicious.

They are also convenient for those who do not have enough time all the time - minimal efforts are needed to cook food: just put food in a pot, cover with a lid and put in the oven.

When cooking in pots, you need to know a few rules, namely:

1. Pots are ceramic, glazed and terracotta. Terracotta must be immersed in water for 15 minutes before each preparation.

2. Do not fill the pots to the brim so that the dish does not spill out during the boil. It is convenient to put the pots on a baking sheet covered with foil.

3. Put the pots only in a cold or warm oven - they should heat up gradually.

If you need to add liquid (broth, water or milk) to a hot pot, then it must be hot, otherwise the pot will burst.

4. Instead of clay lids, you can cover the pots with foil or circles of dough.

5. It is better to take out the pot 10 minutes before the dish is ready, as it is hot, it will continue to cook.

6. When removing the pots from the oven, place them on a wooden board or coasters, they may crack from cold surfaces.

7. After cooking, fill the pot with water and vinegar and hold in a cooling oven for 30 minutes, and then wash with baking soda.

The baking soda will help neutralize the smell of the food in the pot. Do not use soap or other scented detergents - terracotta pots absorb odors like a sponge.

The simplest dish that even inexperienced housewives always succeed is roast.

Cut the meat or chicken into small pieces (just do not take chicken breasts, fillet from the thigh is better for a pot), also cut any vegetables, add a little broth, water or sour cream, season and put in the oven.

After an hour and a half, you will put a fragrant pot with tender meat and stewed vegetables in front of each guest.

Pots are also convenient because you can cook a dish for each family member to his taste - add more vegetables to the pot for someone, and replace meat with fish for someone.

For very busy people, you can cook dinner in pots for two days:

put meat in two pots to stew, and vegetables and cereals in the rest, so that you get 2-3 different side dishes.

Very tasty porridges are obtained in pots - light, crumbly, steamed.

You can put the porridge in the oven in the evening, bring to a boil and leave at 100 degrees overnight.

You can also simmer soups - with legumes, with cabbage or cereals, they must first be brought to a boil and boiled for 15 minutes.

Every hostess knows that the success of a cooked dish depends not only on the quality of its ingredients and cooking technology, but also largely on the way it is served on the table. Sandwiches look best on small skewers, cocktails in crystal glasses, and baked foods in ceramic pots. Earthenware not only enhances the taste of ready-made dishes, but also preserves useful substances and trace elements.

Preparation for cooking

To prepare a hearty baked meat or vegetable dish, decide on its pleasant taste with the type and capacity of the dishes in which it will be cooked. Pottery, especially those made by hand, can become cracked, chipped, discolored, or even break if not properly maintained.

Immerse the pots in cold water for 5-10 minutes or rinse the clay sides thoroughly under cold running water - this is what needs to be done before putting the ingredients inside. Then the moisture will slowly evaporate, preventing the ceramic from drying out and creating the effect of a double boiler inside the pot. With this method of cooking, vitamins are preserved twice as much as with traditional baking. And the dishes retain their original appearance and integrity longer.

Cooking roast meat in pots - 3 recipes

Anything can be cooked in pots. Even sweet pastries will not be devoid of sophistication, but it will turn out to be too satisfying for a bite of coffee or tea. Traditionally baked in clay:

Roast pork or beef of any fat content.
Young veal with and without vegetables, with sweet or sweet and sour sauce, with spices.
Chicken with potatoes, mushrooms or cheese, with sauce and in any combination.

The peculiarity of cooking any roast at home is the preliminary frying of some of the ingredients. But during baking, the oil can not be used at all. It will not affect the juiciness in any way. Natural vegetable juices, fish and meat fats will mix during the baking process, and limited air access will make the dishes more rich.

If you cook in pots without a lid, a crispy crust will form on the surface of the products and on the sides, as during roasting on a fire.

Pork

Very often, housewives choose pork for its pleasant taste. In addition, it goes equally well with potatoes, mushrooms, zucchini, peppers, carrots, onions and herbs.

For the pot roast, cut the pork into cubes, lightly salt and fry in a skillet over medium heat for no longer than seven minutes so that the meat just seizes. Do the same with mushrooms and zucchini if you are going to add them.

Potatoes, peppers and onions can be added without pre-cooking. It is enough to rinse well and cut as the soul asks: circles, stripes, squares or triangles. Everything will bake in the oven anyway. For the same reason, it is not advisable to lay the ingredients in strictly even rows as on a baking sheet. The sequence, of course, will remain, but the smells and juices will mix.

Beef

Beef before laying in a pot must be cut into strips or cubes, salt and fry over moderate heat with onions and carrots.

Carrots in the roast are allowed in two types - both chopped on a grater and sliced in circles, depending on the preferences of the hostess. At the same time, it is better to pre-fry grated carrots with onions until a juicy orange hue appears. Circles are best put raw directly into the pot. They need very little time to fully prepare.

When it comes to vegetables that go best with beef, potatoes come out on top. Young tubers, combined with leeks, sweet carrots and fresh beef, are good for making a rustic French roast that few people can resist.

When combining beef with other vegetables, care must be taken. Beef can turn out dry due to the fact that it is cooked without oil, because it has less fat than pork. But this is easy to fix by adding sweet and sour sauce during cooking or directly at the table.

From chicken

Chicken meat is a universal product. Any vegetable can be added to the roast, in any quantity, with or without pre-roasting. To prevent the chicken from getting dry, you can add a few tablespoons of sour cream or kefir to the pot before going into the oven. So the meat will become a little softer and juicier, but at the same time it will not cease to be dietary.

For those who eat exceptionally healthy food, you can offer a recipe for roast chicken with pumpkin in a pot. Here it is not necessary to pre-boil the vegetable. It is enough to lightly fry the chicken fillet and onion circles, and then put them in pots on top of the chopped pieces of raw pumpkin. Even if you do not add spices and herbs, due to the sweetness and softness of the gourd, the dish will come out very satisfying and tasty.

Soup recipes in pots

It turns out very rich soup in pots, which tastes like the first one cooked on a fire.

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Ingredients for 4 servings:

600-700 g of fresh fish;
1 liter of water or broth;
4 bay leaves;
clove of garlic;
500 g of young potatoes;
100 g of vodka;
salt and spices to taste;
a bunch of green onions.

How to cook:

First, clean and cut the fish into small pieces. We remove small bones. We put in pots. Finely chop the potatoes, squeeze the garlic and add in portions. Fill everything to the top with water or broth. Add salt and other spices, distribute the "lavrushka" and pour the vodka. In pots, it will evaporate longer than in a saucepan, and will make the fish soup more rich. Put on a baking sheet and put in the oven for half an hour. Set the average temperature. The readiness of fish soup is easiest to determine by smell. Before removing, finely chop the green onion and throw into a container. If you add it at the very beginning, the greens will acquire a characteristic boiled flavor. Connoisseurs of the dish can be served with a wooden spoon for fish soup.

Video recipe

Pea soup

Ingredients for 3 servings:

300 g of peas soaked overnight;
2-3 small onions;
300 g potatoes;
sausages or ham 200 g;
2 medium carrots;
frying oil;
spices to taste;
unsweetened crackers.

Cooking:

First, fry the onions and carrots in a heated frying pan until golden. Then cut sausages or ham into cubes and fry there. At the same time, you can wash and peel the potatoes, cut into small circles. In a pre-soaked pot, first put the roast, then chopped potatoes on top and peas swollen overnight. Pour water on top, leaving 5-10 cm for the lid. We put on a baking sheet in the oven and bring to a boil at 180-190 degrees. Reduce the heat to 150 ° C and cook for about 45 minutes more. We let the finished soup brew for 20-25 minutes, and then serve with herbs and breadcrumbs.

Fish in pots

Pollock for a couple

Unusual for most, but for a very simple and healthy dish.

Ingredients:

1 kg of freshly frozen pollock;
half a large lemon;
pepper and salt to taste;
sweet red pepper 1 pc.;
medium carrot 1 pc.;
sweet onion 1 pc.;
vegetable oil for frying 2 tbsp. spoons;
150 g sour cream.

Cooking:

Cut the fish into medium-sized portions. Pepper and salt to taste. We make small cuts 2-3 cm wide and season with lemon for juiciness. Randomly chop the onion, carrot and fry for 1-2 minutes. We shift into pots, put fish on top. My pepper, cut into half rings, add to the pot. We don't interfere. Top with a small amount of sour cream, close the lid and put in the oven for 25-30 minutes until cooked. Serve with rice or potato garnish.

Silver carp with asparagus

Ingredients:

400 g of silver carp;
150 g of asparagus;
200 g of cauliflower;
2 small carrots;
150 g homemade sour cream;
3 tablespoons of green peas;
50 g butter;
spices to taste;
greens as desired.

Cooking:

At the bottom of the pot we put cauliflower inflorescences and asparagus. Finely chop the carrots on a grater and tamp everything in a bowl. Then, if necessary, clean the silver carp, cut into large pieces, pepper and salt to taste. We spread it on top of the carrots and cover everything with green peas. Melt the butter in a frying pan, add sour cream and hold for no longer than two to three minutes. Pour the resulting dressing on top into a pot. We send it to the oven at 200 degrees for 45 minutes. Carefully remove and sprinkle with chopped parsley or dill. Serve hot.

Porridge in pots

Buckwheat baked with chicken fillet and onions

The dish is not only rich in vitamins, but also very satisfying.

Ingredients:

measuring cup of dry buckwheat;
250-300 g chicken fillet;
small onion;
oil for frying;
water for cooking.

Cooking:

Fry thawed or fresh chicken fillet in a pan for 5-7 minutes along with onions. In parallel, buckwheat, cleaned of debris and husks, fry in a separate pan for 1-2 minutes. This is necessary to better reveal the aroma of cereals. Lay the fried fillet with onions at the bottom of the pot. We put crispy buckwheat on top and pour cold water in a ratio of 2: 1. We send it to the oven for half an hour, we wait for the buckwheat to be fully cooked. Before serving, you can add 50 g of butter and mix right in the pot for better flavor disclosure.

Sweet porridge with pumpkin

If you want something sweet and baked, but healthy, millet porridge with pumpkin is the best option. The only thing you need to make the dish right is to choose a good pumpkin. The sweet gourd is usually oblong, pale on the outside, with bright orange insides. A round vegetable with a greenish or reddish tint often has a tart flavor and is more suitable for Halloween celebrations than for making sweet porridge.

Ingredients:

millet groats - 1 measuring cup;
warm water or milk - 4 measuring cups;
honey - to taste;
butter - 60-70 g.

Cooking:

We wash the millet first in warm and then in cold water to remove excess debris and astringent aftertaste. Add it to boiling milk and cook over low heat, stirring occasionally, for 7-10 minutes. Cut the pumpkin into medium or small pieces, add to the pan and cook for another 3-4 minutes. Lubricate the bottom of the pot with warm oil and pour the contents there. We send it to the oven without a lid for 35-40 minutes at a temperature of 180 degrees. We check the readiness of the pumpkin with a skewer or toothpick. Linden or herbal honey can be added to the finished dish.

How to cook vegetables in a pot

Braised cabbage with potatoes

Ingredients:

300 g fresh or sauerkraut;
salt to taste;
cranberries or other sour berries;
150 g potatoes;
oil to taste.

Cooking:

If you want stewed cabbage, there is no need to deny yourself. There is no special recipe or technology here. Just chop or finely chop the cabbage, salt it well and put it in a pot. Wash and peel the potatoes, randomly chop and add to the cabbage.