Salmon baked in foil in the oven - recipe

Sour cream 15% - 200 g, sugar - 180 g, flour - 430 g, baking powder - 1/2 sachet. Cream: sour cream 20% - 900 g, powdered sugar - 180 g.

Light, tender and very quick cake. 4 hours before cooking, place the sour cream for the cream in a strainer with gauze and put it in the refrigerator to drain the sour cream (be sure to cover it with a saucer so that it does not absorb foreign odors). For the dough, mix sour cream with sugar, add flour mixed with baking powder in parts and knead a soft elastic dough. Divide into 9 parts, roll into balls, immediately roll everything into flat cakes and cut using a frying pan lid to the desired size. Heat the frying pan, turn the heat to medium. The cakes are baked very quickly, literally in 2 minutes. from each side. The last batch is to bake the scraps. Preparing the cream. The sour cream is already glass, mix it with powdered sugar using a mixer. The cream is ready. Generously coat the cooled cakes. Don't skimp on the cream, they will absorb a lot of it. Sprinkle chopped trimmings on top and sides and put the sour cream in the refrigerator overnight to soak.

Sour cream - 200 g, sugar - 100 g, cottage cheese - 400 g, raisins - to taste, egg - 3 pcs., semolina - 100 g, salt - a pinch, soda - 0.5 tsp.

Mix sour cream with semolina and leave for a quarter of an hour to swell. Beat eggs with sugar, then mix with cottage cheese. Add swollen semolina, slaked soda, salt and raisins to the curd mass (pre-soak the dried fruits in hot tea). Place the dough in a greased frying pan. Cook for 20 minutes on the stove over very low heat. To ensure that the casserole rises and does not dry out, cook it with a tightly closed lid. The top of the casserole in a frying pan turns out pale, but you can turn it over with the bottom, tasty side up.

Honey - 50 g, cottage cheese - 500 g, eggs - 3 pcs., butter - 15 g, sugar - 50 g, starch - 20 g, pear - 1 pc., vanillin.

Mix butter with honey. Dip the diced pear into this sauce and keep it there until it becomes soft. Beat the eggs until white with sugar. Grind the cottage cheese and mix with vanillin, starch and beaten eggs. Place the curd mixture in a greased, thick-walled frying pan. Decorate the top with honey and pear sauce. Cook over low heat for about half an hour, covering the dish with a lid. To prevent the casserole from falling apart, let it cool in the pan.

Kefir - 500 ml, flour - 600 g, soda - 1 chip, salt, filling (any), butter for greasing the finished pies.

Knead the dough and leave it in the refrigerator overnight. Form the dough into balls, each weighing about 50 g, then roll them into flat cakes, place 1 tsp on each. fillings. Anything will do - potatoes, cottage cheese, cabbage, minced meat. Pinch the edges, place the pies seam side down and knead (roll out) to a thickness of about half a centimeter. Heat a dry frying pan and place the pies on it. Bake on each side for 3-4 minutes until golden brown. Grease with hot butter.

1.5 tbsp. flour, 1 egg yolk, 80 g sugar, 3 tbsp. l. sour cream, 3 tbsp. l. sunflower oil, 1 tsp. baking powder.

Separate the yolk, add sour cream and sugar and beat with a mixer. Pour in sunflower oil and whisk again. Add sifted flour and knead the dough by hand. Gather into a ball and roll out the sausage to about 4 cm in diameter. Cut it into pieces, roll into balls and flatten a little. You can do this using a meat mallet. The result is an imprint - a lattice, like on waffles. Heat the frying pan over low heat. There is no need to grease, just lay out the cookies right away. Bake on each side until browned. This takes about 4 minutes. The edges of the cookies remain white and soft when hot, but they still bake perfectly.

220 ml kefir, 1 tsp. soda, salt, 1 egg, flour - about 1.5 cups. For filling: sausage, tomatoes, olives, cheese.

Add soda to the kefir so that the quenching reaction takes place. Add the egg, salt and mix into a fairly liquid dough (thicker than pancakes). Spread the dough evenly with a spoon in a frying pan greased with vegetable oil. Place slices of smoked sausage on top of the dough. We cut the tomatoes into half rings, the olives into rings and place the sausage on top. Sprinkle the pizza generously with grated cheese. Place the pan on the stove over very low heat and cover with a lid until cooked. We check the bottom of the pizza with a spatula: if it is well-fried, then the top of the pizza is ready.

ADVICE:

To prevent the casserole from burning in a frying pan and easily move away from the dish, it is better to grease the frying pan with oil or line it with baking paper before baking. It is better to choose a thick-walled cast iron frying pan - it will provide better heating. Cook only over low heat - cooking on the stove should be similar to simmering in the oven. If you turn the heat too high or medium, the dish will burn or, remaining raw, will not have time to bake.

Pork - 0.5 kg, onions - 100 g, hard cheese - 0.2 kg, sour cream or mayonnaise - 150 ml, tomatoes - 1-2 pcs., salt, pepper, vegetable oil.

Cut the pork across the grain into portions 1 cm wide. Cover with film and beat on both sides with the blunt side of a culinary hammer. Rub the meat with black pepper and set aside for a while. Cut the onion into thin half rings, grate the cheese on a fine grater. Grease the frying pan generously with vegetable oil. Place the onion in the pan and the prepared meat on top. Lightly salt the pork on the top side, place thin slices of tomatoes, brush with sour cream or mayonnaise, and sprinkle with cheese. Pour 100 ml of hot water into the frying pan, cover it with a lid and place on low heat. Cook the meat for 30 minutes, checking the process often. If you notice that the meat is starting to burn, pour a little milk or cream into the pan. French-style meat takes longer to cook in a frying pan than in the oven, but its taste and appearance are very similar to those baked in the oven.

Chicken breasts - 1 kg, potatoes - 1 kg, onions - 1 kg, tomatoes - 2 pcs., hard cheese - 150 g, vegetable oil - 2 tbsp. l., freshly ground black pepper - 1/2 tsp., salt - 1/2 tsp., paprika - 1/2 tsp.

Peel the potatoes and onions. We cut the breasts across the grain into strips of 1-2 cm. We also cut the potatoes into strips, up to 1 cm thick. Pour half of the required amount of oil into a deep frying pan with a thick bottom. Heat up, add chicken and brown for about 5 minutes. No need to stir constantly! Pour the remaining oil over the potato slices and stir. Add onion half rings to the meat, fry over medium heat for about 10 minutes, season with seasonings. When the meat is browned and the onion softens, add the potatoes. Cook everything under a common lid, stirring only as needed so as not to burn, adding water with a teaspoon (2-3 tsp is enough). When the potatoes begin to break apart, but are still a little hard, place the tomatoes cut into thin slices on top and sprinkle all with grated cheese. Cover with a lid, let the dish steam for about 5 minutes until the cheese melts, and turn off the heat. Let it brew for a few more minutes.

Fish, foil, oil for greasing, salt, spices - to taste.

Cut the fish (hake, pollock, perch, pink salmon) into pieces; if desired, remove the bones. Cut the foil into pieces and lightly grease each piece with oil. Place the fish on foil - one or two pieces per serving. Salt, sprinkle with lemon juice, sprinkle with spices. Pack each portion tightly and carefully into an envelope (you can put a pillow of onions or vegetables under the fish). Wrap each piece of fish in foil, place in a hot, dry frying pan and cook, covered, for about 7 minutes, turning the foil envelopes over to the other side from time to time. The end result will be juicy fish with a golden brown crust, no worse than in the oven, but faster. You can also bake chicken fillet in foil in a frying pan.

300 g potatoes, 2 eggs, 2 processed cheese, half a glass of milk, 2 tbsp. l. canned peas, clove of garlic, herbs, pepper, salt.

Grate the potatoes. Mix eggs with milk and salt. Cut the processed cheese into thin slices or three on a grater. Finely chop the greens and crush the garlic in a garlic press. Grease a frying pan with oil, heat it and add a layer of grated potatoes. Pour beaten eggs with milk onto it, sprinkle with herbs, garlic and green peas. Place the cheese on top, close the pan tightly with a lid and keep it on low heat until the omelette mixture sets. Turn off the heat and do not open the lid for another 5 minutes.

Zucchini - 400 g, onion - 1 pc., tomato - 1 pc., carrots - 1 pc., bell pepper - ½ pc., egg - 4 pcs., boiled smoked sausage - 120 g, milk - 70 ml, pepper , salt, vegetable oil.

Fry the onion into large cubes and coarsely grated carrots in oil. Cut the zucchini into medium-sized pieces, cut the bell pepper into strips, and place in a frying pan with the vegetables. Cut the tomato into cubes and also put it into a common pot. Add some salt and mix. We cut the sausage into cubes (you need to take a little of it, just to add a smoked aroma for piquancy. You don’t have to add it at all: this will increase the benefits of the dish and reduce the calorie content), add it to the vegetables at the moment when the zucchini is half-cooked. Beat the eggs, first with salt, then with milk. Pour this mixture into the vegetables in the frying pan and mix everything quickly and vigorously. Sprinkle with salt and pepper, close the lid and cook over low heat until the omelette is ready.

Age category of materials: 18+

• Amurskaya Pravda from 03/21/2019

Juicy dorada in the oven: recipe with vegetables

In order to avoid having to prepare a separate side dish for the fish, it is baked together with vegetables. This move also helps to maintain the juiciness of the fillet, especially if you also add low-fat cream, which acts as a sauce. You can use any vegetables, but tomatoes make the sea bream as tender as possible.

Ingredients:

• large dorada – 1 pc.;
• tomatoes – 300 g;
• bell pepper;
• salt – 1 teaspoon. spoon;
• cream 10% – 150 ml;
• Provençal herbs – 1 teaspoon. spoon.

Cooking method:

1. Prepare the fish according to the standard procedure, removing all excess and rinsing it thoroughly everywhere.
2. Rub with salt and place in a baking dish.
3. Cut the tomatoes into cubes.
4. Remove the seeds from the pepper and do the same with it.
5. Add the vegetables to the fish, placing them side by side.
6. Sprinkle the dish with Provencal herbs and pour cream.
7. Bake the fish at 180 degrees for 40 minutes. If desired, you can sprinkle it with grated cheese 10 minutes before the end of cooking.

Piece of beef baked with tomatoes

We present to your attention a delicious dish made from veal pulp and fresh tomatoes. The result is a spicy, satisfying and aromatic dish. It will become a real miracle on any table. There are more than enough people who want to get more.

And the entire female half of your banquet will pester you with questions about its recipe.

Compound:

• 0.8 kg of young calf pulp;
• Two onions;
• Two tomatoes;
• One chili pepper;
• One lemon;
• Salt;
• Spices.

It will take 180 minutes.

Calorie content (serving) – 187.

Progress:

1. Cut the onions and tomatoes into rings. Squeeze the juice of one lemon. Mix everything with salt and spices;
2. Place a piece of beef in this mixture for 120 minutes;
3. Tear off a piece of foil of the required length;
4. Place onion rings on it;
5. Place marinated veal on them;
6. Place tomato circles on top of it;
7. Finely chop two types of pepper. Place on top of the food;
8. Seal the foil tightly;
9. Place it in an oven preheated to 220 degrees for 35 minutes.

Article on the topic: How to cook, stew and bake beets in a slow cooker

This dish is ready to eat. Serve it with tomato sauce.

The recipe for baking chicken in foil is simply delicious

Chicken baked whole in the oven is a completely different chicken than we are used to trying after cooking it in parts. The taste is affected not only by its integrity, but also by the method: baking in foil. It is the foil, as if enveloping the chicken in a cocoon, that gives it one of its most delicious features - a ruddy, crispy crust.

Cooking time – 65 minutes.

Number of servings – 6.

Ingredients

We will prepare the intended dish from the following components:

• chicken – 2 kg;
• lemon – 2 pcs.;
• spices – 3 tbsp. l.;
• pepper mixture – 1 tsp;
• salt - to taste;
• mayonnaise – 5 tbsp. l.;
• garlic – 4 pcs.

Per serving

• Calories: 779.2 kcal
• Proteins: 54.6 g
• Fat: 61.2 g
• Carbohydrates: 2.7 g

Cooking method

Let's start preparing the chicken for baking:

1. We wash the carcass well. Regardless of whether stuffing is intended or not, we thoroughly wash the inside of the chicken. Dry with a paper towel.

2. Coat the chicken with an even layer of marinade. We make it from the juice of two lemons, spices, pepper, mayonnaise, salt and chopped garlic. There should be a lot of marinade - up to half the carcass in height. Refrigerate overnight.

3. After the night, we transfer the carcass to the form in which we will bake it. Cover the pan with foil and place in an oven preheated to 190°C.

4. About 60 minutes will pass from the start of baking and our chicken will be ready.

Chicken, as usual, goes well with any side dish.

Veal in wine marinade

This dish combines elements of English and French cuisine, an interesting variation of roast beef marinated in red wine with thyme, basil and garlic. You will need a piece of fresh, young veal, preferably without bone, but you can also use it. And:

• two glasses of red dry table wine;
• salt, pepper, bay leaf, dry basil and thyme (you can add marjoram, parsley);
• a few cloves of garlic and Dijon mustard (in grains);
• thick foil and baking dish;
• several champignons, a spoonful of flour and 50 gr. chilled butter for sauce.

First prepare the marinade for the meat. To do this, heat the wine in a saucepan - just don’t boil it! Place a bay leaf and half of the dry herbs and a pinch of salt there. Remove films from the meat, rinse, dry, and place in a deep bowl. Pour over the hot marinade and leave to soak until the marinade cools completely. Meanwhile, prepare the veal seasoning. Grind the garlic, mustard, salt, pepper, basil and garlic in a mortar. Coat the meat with the mixture on all sides, place it on a sheet of foil, wrap it so that there is air inside the bag. It is important to secure the edges tightly so that steam does not escape. Bake in the oven at 200 degrees for forty minutes, then open the foil to create a bowl around the meat. Pour the marinade over the meat (not all, a few tablespoons will do) and bake for another 15-20 minutes. Then remove the veal, place it directly in the foil on a plate, wrap the edges of the foil again and let it “rest” for 15 minutes.

Another equally delicious recipe: Rabbit in the oven with potatoes - a festive dish for gourmets

Bake lamb in the oven with Provençal herbs and garlic

Lamb is a meat that leaves no one indifferent. They either love her to the point of madness, or they can’t stand her with the same intensity. But, if you don’t like lamb, you simply don’t know how to cook it...

Cooking time – 100 minutes.

Number of servings – 3.

Ingredients

We will prepare the intended dish from the following components:

• lamb – 1 kg;
• garlic – 3 pcs.;
• pepper mixture – 1/2 tsp;
• rosemary – 1/4 tsp;
• Provençal – 1/3 tsp;
• salt - 1/2 tsp;
• olive oil – 3 tsp.

Note! As the recipe progresses, keep an eye out for tips that will help you choose additional ingredients to enhance the flavor.

Per serving

• Calories: 747.2 kcal
• Proteins: 52.3 g
• Fat: 59.3 g
• Carbohydrates: 1.2 g

Cooking method

To ensure that the lamb baked in foil turns out perfect, we prepare it following the tips from the step-by-step photo recipe:

So, you have read four recipes for baking meat in foil in the oven. It’s up to you to decide which one to use in your kitchen to prepare the perfect dish.

Meat “Accordion” baked in foil

Surprise your guests with a delicious dish of meat on the bone. The vegetables and fruits that fill this dish will imbue it with extraordinary aromas. Your guests will be completely amazed by the dish they eat.

Compound:

• 1500 grams of meat on the bone;
• One fresh tomato;
• One orange;
• Half a plum;
• 100 grams of hard cheese;
• Salt;
• Spices;
• Garlic.

It will take 60 minutes.

Calories (serving) – 250.

Progress:

1. We cut the washed meat almost to the base of the bone. The thickness of each slice reaches 1.5 cm;
2. We also cut tomatoes, oranges and plums into thin slices;
3. Season the entrecote with salt and spices. Insert slices into each compartment in a chaotic manner;
4. Coat the entrecote on top with vegetable oil mixed with salt, spices and crushed garlic;
5. Place it on a piece of foil. Pack your entrecote tightly into it;
6. Place the raw food in an oven heated to 220 degrees for 45 minutes.

Serve only the removed food to the banquet table. Sweet and sour sauce will perfectly complement this culinary masterpiece.

How to cook pork in the oven: the most popular recipes

There are many options for roasting meat. It can be first boiled, marinated or cooked without pre-treatment. A good idea would be to cook meat with potatoes or vegetables in the oven, thus creating an independent dish that does not require any additions (although you can serve this culinary delight with a light vegetable salad). Hot, spicy and sour sauces, which are available in abundance in stores, go well with stewed pork.

Classic baked meat

Anyone who is not sure of their culinary preferences should start getting acquainted with baked meat dishes with a classic recipe. To prepare this most delicate meat delicacy you will need:

• 1.5 kilograms of meat from the neck or back of a pork carcass
• 5 cloves garlic
• 5 tablespoons mayonnaise
• 2 tablespoons mustard
• 2 teaspoons salt

Spices and herbs are used if desired. The finished dish is sprinkled with fresh, finely chopped herbs for beauty.

The piece of meat is washed and dried with a kitchen towel, then rubbed with a mixture of mustard and mayonnaise. You should place it in a deep container and leave it to infuse for several hours (in a cold place). For example, you can marinate the main ingredient in the evening so that you can bake it in the morning.

The garlic is peeled and washed. Punctures are made in the meat with a thin and sharp knife (ideally if you have a knife with a double-sided sharpening), into which the garlic cloves are then inserted. If they are very large, you can cut each one lengthwise into 2-3 pieces, and then stuff the meat with them.

Bake in foil according to the rules

The most important rule for baking food in foil is to ensure complete sealing. After all, if there is a gap somewhere, the juice may leak out, burn, and the dish will be tough. You should wrap the food in such a way that the juice is in the foil, the foil should fit as tightly as possible to the dish, but leave a little space in the foil for air. To do this, you need to put the foil on the table, put a piece of the prepared dish on one half of it, and cover it with the other half. Fold the free edges several times and iron the seam as carefully as possible. Gently press the foil onto the baked product and place everything on a baking sheet in the oven. If you have thin foil, it is best to fold it in two layers.