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Simple home cooking recipes

Homemade pumpkin with vegetables</ P>
  • 200 g of pickled mushrooms
  • 1 table. A spoon of vegetable oil
  • 1 onion
  • 200 g of pumpkin flesh
  • 1 cucumber
  • sour cream
  • 1 apple
  • Spice
  • greenery
  • 2 tomatoes

Cooking recipes:

1. Wash the mushrooms. Large ones can be cut with plates. Onion cut into small cubes and fry in oil. 2. Pumpkin cut into cubes (can be figurines) and cook in 1 liter of water 10-15 minutes. 3. Cut the tomatoes in half, peel the cucumber, thinly chop and add together with the mushrooms in a saucepan with pumpkin. Salt, pepper and leave on low heat for another 15 minutes. Stew to spread out on plates. Sour cream to season with spices and finely chopped greens. Serve in a gravy boat separately. Preparation time: 35 minutes In one portion 248 kcal Proteins - 27 g, fats - 17 g, carbohydrates - 29 g.

Ratatouille with courgettes

  • 2 medium bulbs
  • 2 table. Tablespoons olive oil
  • 2 pods of red sweet pepper
  • 2 eggplant
  • 2 small zucchini
  • 2 canned tomatoes
  • For 1/3 of the cay. Spoons of ground rosemary, parsley and black pepper

Cooking recipes:

1. Clean the head and cut into rings. Peppers are washed, cut in half, removed the stem with the seeds and cut into cubes. Eggplant wash, dry, remove stems and cut into cubes. Squash to wash, dry and cut into slices. 2. In the saucepan, heat the butter and fry onion, pepper and eggplant in it for about 20 minutes. Peel the garlic and pass through the press. Add with zucchini to vegetables. Stew for 10 more minutes. With canned tomatoes, peel the skin, cut the flesh and add it to the vegetables with spices. Stew until done for about 10 min. Preparation time: 30 minutes In one portion Proteins - 27 g. Fats - 45 g, carbohydrates - 14 g.

Homemade plum compote

Per 2 liters:

  • 1.2 kg of drains
  • 4 glasses of water
  • 2 cups sugar cane
  • 1 table. Spoon of rum

Cooking recipes:

1. Wipe the plums, wash and remove the stems. 2. For the syrup bring to a boil water with granulated sugar. Plums pour boiling syrup, after 3 minutes, drain the liquid into a saucepan. Fruits carefully put (do not pour out!) In the sterilized jar. Syrup boil again, pour rum and remove from heat. 3. Pour the plums with hot syrup, place the jar in a container with hot water. Pasteurize for 5-7 minutes, then close with a screw cap. 4. Turn the bank over, wrap it with a blanket, keep it until it cools down completely. Plums of compote - a good filling for pies. Cooking time: 35 minutes.

Gem deliciously sweet

Per 1 liter:

  • 300 g strawberries
  • 100 g of red currant
  • 3 cups of sugar
  • 150 g of cherry

Cooking recipes:

1. Strawberries are cleaned, rinsed with cold water and removed stems. Red currant wash, dry and dry through a colander with small cells. The resulting mashed potatoes fill strawberry berries, fill them with half a sugar and leave for 2 hours. 2. Cherry wash, remove bones, fill with remaining sugar and leave for 1 hour. Then put on fire and, stirring, bring to a boil, cook for 5 minutes. 3. Strawberry with sugar and currant puree, stirring constantly, bring to a boil and cook for 3 minutes. Add the cherry in the syrup, mix and cook for 10 minutes, taking off the foam. Allow to cool completely and put on fire again for 10-15 minutes. Hot jam pour into a sterilized dry jar and close with a screw cap. Cooking time: 40 min.

Blackberry Gem

Cooking recipes:

Berries sort out, put in a colander and immerse inA pan of water, then take it out and let the water drain. Repeat 3 times, each time changing the water. Blanch a half of the berries for 3 minutes, then rub through a colander with small cells to remove the grains. 2. Peel the apples from the peel, remove the core, cut the flesh into slices. Prepared puree from blackberries combine with apple slices, cook for 5 minutes. Add the remaining blackberries and sugar, with continuous stirring, cook for 30 minutes. Check the readiness by dropping the jam on the saucer: if the drop does not spread, the jam is ready. If not ready, cook for another 10-15 minutes. Cooking time: 35 minutes.

Pear compote

Per 1 liter:

  • 300 g of mature, with a thick flesh pear
  • 1/4 c. Tablespoons of citric acid.

For syrup:

  • 1 glass of sugar per 1 liter of water
  • 3-4 pcs. Carnations

Cooking recipes:

1. Prepare the blanching liquid: dissolve the citric acid in 1 liter of hot (80 °) water. 2. Wash the pears, remove the stems and thinly cut the peel. Fruits peeled from seeds, cut into slices, lowered into a prepared solution and held there for 15 minutes. After blanching the pears washed with cold water and put in a jar. Prepare the syrup. Boil water with sugar, add cloves and cook for 15 minutes. With hot syrup pour the pears, place the jar in a pan with water for sterilization. The sterilization time is 15 minutes at 100 °. 3. After the treatment, the can is sealed with a lid, turned upside down and cooled at room temperature. Cooking time: 30 min.

Semisweet compote of peaches

Per 2 liters:

  • 700 g of peaches (or cherries, raspberries, apples)
  • 1.5 tbsp. Sahara
  • 1 table. Spoon of lemon juice

Cooking recipes:

1. If the compote of peaches or apples, they need to blanch in boiling water (which should be added lemon juice). Dip the fruit in boiling water, take it out and then quickly dip it into cold water. 2. Peeling from the peel, cut the fruit in half, remove the stone. Cut the flesh into slices. 3. Fruit put in a sterilized jar, fill with sugar and pour boiling water to the brim. Seal the lid tightly. 4. In the case of a cherry, the berries need to be washed, the bones removed. Fill with sugar and cook until it dissolves completely. Likewise do when preparing the seedless berries. 5. Transfer to prepared cans, pour boiling water to the top and roll up the lid. 6. Turn the bottom upside down and leave it to cool. Store in a cool, dark place.

Compote "Homemade Pineapples"

Per 1 liter:

  • 1 zucchini
  • 200 g Plums or plums
  • 700 ml of water
  • 0.5 cups of sugar
  • 2 pcs. Carnations
  • 1 / 2czech. Spoons of 9% vinegar

Cooking recipes:

1. Zucchini wash, if desired, peel and cut into medium circles. 2. In the prepared sterilized cans, lay layers of washed plum, sliced ​​pieces of zucchini and again cherry plum. 3. Boil the syrup. Sugar, water, vinegar combine and bring to a boil. 4. Prepare zucchini and cherry plum syrup to the edges of the can. 5. Roll the jars, turn over cover with a blanket, leave until completely cooled. Store in a cool place.

Jam from vegetable marrows

For 4 servings:

  • 1.5 kg of squash
  • 3 oranges
  • 1 lemon
  • 1.5 kg of sugar

Cooking recipes:

1. Squash to wash, peel. Each fruit cut in half, remove the seeds, and cut the flesh into cubes. 2. Oranges and lemon should be thoroughly washed. Do not peel the peel, cut the citrus fruit first in thin circles. Remove the bones, and then cut each of the circles into quarters. 3. To make a syrup of 1.5 kg of sugar, pour a glass of cold water, stirring, bring to a boil and cook for about 10 minutes, until the sugar completely dissolves. Remove from heat and cool a little. 4. Put the squash in the syrup and put it on the fire again. After boiling, cook for about 5-7 minutes, stirring. 5. Add chopped oranges and lemon, bring to a boil and cook over a small fire for 40-45 minutes. Then remove from heat. 6. When the jam has completely cooled down, pour it into prepared cans, close the lids, laying the mugs of tracing paper. Cooking time: 65 min.

Apricot compote

Per 1 liter:

  • 400 grams of apricots
  • 0.7 cup sugar
  • 1/3 cup of lemon juice

Cooking recipes:

1. Apricots (note that the greenish fruits will keep the shape, and the ripe will give more flavor) thoroughly rinse. 2. Fruits divide into halves. Remove the bones. If desired, you can clean the nucleoli of the crust, then scald with boiling water and peel them off. The nuclei of the apricot are like almonds, and they can be added to compote or jam. 3. Fold the apricots in a sterilized jar, pouring each layer of sugar. 4. Pour the lemon juice. Cover and let stand until the fruit is allowed to juice. Pour boiling water and sterilize for about 40 minutes. 5. Roll up and put the cans "upside down" in a dark place. Cooking time: 90 min.

Blueberry jam

Per 2 liters:

  • 2 kg of blueberry
  • 2 kg of granulated sugar

Cooking recipes:

1. Berries are well rinsed, poured into enameled dishes. Add 1 kg of sugar and a glass of cold water. 2. Berries put on fire for 5 to 7 minutes, so that the bilberries become soft and let the juice. 3. Give the berries to stand for about two hours, then turn the blueberries into a colander, drain the juice, but do not pour out. 4. Wipe the berries through a sieve so that they become a gruel. Pour the collected juice and put on fire. 5. After boiling to the bilberry add another kilogram of sugar, cook over low heat for 15-20 minutes, stirring. 6. Optionally, at this stage, you can add 1 cay. A spoonful of citric acid - to enhance the taste and safety of the finished product. 7. After the sugar has completely dissolved, remove the jam from the heat, pour over sterilized jars and roll up. Keep the jam preferably in the refrigerator.

Apricot jam

Per 2 liters:

  • 1 kg of apricots
  • 1 kg of sugar
  • a pinch of salt
  • 100 ml of lemon juice

Cooking recipes:

1. Peel apricots, divide into halves and remove the bones. Flesh in a pan, pour the water so that it barely covered the apricots. 2. Cook over medium heat for 20 minutes until apricots become soft. Fold in a colander and allow the water to drain. The flesh is wiped through a sieve so that the apricots turn into a gruel. 3. Pour the lemon juice to the apricot mixture, add sugar, a pinch of salt. All mix and put on a small fire. 4. Cook, stirring, about half an hour, periodically removing the white foam with a noise. 5. Ready jam hot pour over prepared banks. Hermetically roll up. Store in a cool place.

Royal Pie

For 8 servings:

For the test:

  • 4 yolks
  • 2 cups of flour
  • 0.5 cups of sugar
  • 100 g of butter
  • 0.5 tsp. Slaked soda
  • Vegetable oil for baking.

For meringues:

  • 4 protein
  • 0.5 cups of sugar.

For filling:

  • 300 g strawberries, raspberries or other fresh berries

Cooking recipes:

Separate the yolks. Cover the proteins and put in the refrigerator. Yolks grind with 0.5 stack. sugar and softened butter, add sifted flour and slaked soda. Knead a thin, elastic dough. The berries should be washed, drained and dried. 4 Heat the oven to 200 °. The form for baking should be greased with vegetable oil. Place the dough in a mold and spread it over so that it covers and the sides. Cover the dough with parchment paper, pouring peas on top. Put in the oven for 5 minutes. Then remove peas and paper, lay on the corn berries on a flat layer and bake for another 10 minutes. 5. Beat the cooled whites with a mixer at a high speed, gradually adding 0.5 stacks. of granulated sugar. Foam should be so dense that if it is typed in a spoon and turned over, it does not fall. Put the protein mass on the cake with a culinary syringe. Bake for another 15 minutes, reducing the heat. Cool the cake without taking it out of the mold, then put it on the dish. This cake can be baked not only with berries, but also with cottage cheese, mixed with sugar. Cooking time: 50 min.

Cake with malinka

  • 70 g flour
  • 1 teaspoonful. Spoonful of baking powder
  • 2 eggs
  • 120 g of powdered sugar
  • 50 g of creamy cream cheese
  • 1 lemon peel
  • 1 table. Spoon of lemon juice
  • 100 g of raspberry
  • 2-3 table. spoons of berry jelly, prepared from a sachet

Cooking recipes:

Heat the oven to 190 °. Prepare the dough. Sift the flour and baking powder. Eggs beat with 100 g of powdered sugar, mix with flour and baking powder. Form the paper with a baking sheet, pour the dough onto it and smooth it. Put into the oven and bake for 25 minutes. Finished cake to get out of the oven, allow to cool slightly in the form, then turn on the towel, remove the baking paper and leave until completely cooled down on a large platter. - Creamy melted cheese grind with lemon zest, lemon juice and the remaining powdered sugar. Cool the cake evenly with a cheese mass. Raspberry is washed, it is good to let it drain and put on cheese mass. Prepare the jelly and apply it hot to raspberry. Put in the refrigerator for 1 hour, and then serve. Preparation time: 100 minutes In one portion 215 kcal Proteins - fats - 5 g, carbohydrates - 39 g.

Cupcakes with apricot jam

  • 200 g chocolate melted cheese
  • 2 eggs
  • 1 table. A spoonful of sugar
  • 60 ml of sour cream
  • 2 table. spoons of melted butter
  • 1,5 tea. spoons of baking powder
  • 150 g of flour
  • salt
  • Margarine for lubricating molds
  • 70 grams of jam and chopped almonds

Cooking recipes:

1. Knead the dough. Eggs beat up with sugar and mix with cheese. Add sour cream, butter, salt and mix. Combine with flour and baking powder. 2. Prepared molds fill the test with 2/3 and - into the oven for 20 minutes at 190 °, allow to cool for 10 minutes in a warm place. 3. Then get the cupcakes from the molds, take out a small piece of the middle from each cupcake with a teaspoon. "Seredinka" crushed, mixed with nuts and jam. Fill the resulting mixture with cupcakes. Preparation time: 50 minutes In one portion 438 kcal Proteins - 15 g, fats - 26 g, carbohydrates - 37 g.

Cakes "Lakomka"

For 12 servings:

  • 200 g of butter and sugar
  • 1 bag of vanillin
  • 3 eggs - 1 teaspoonful each. a spoonful of baking powder and ground cinnamon - 300 g of flour
  • margarine for greasing a baking sheet
  • 200 g chocolate
  • 30 g of butter
  • 20 ml cream
  • 150 g of cranberry jam
  • coconut chips

Cooking recipes:

1. Knead the dough. Oil grind with sugar and vanilla until completely dissolved. Drive one egg in, each time mixing the mass. Add flour, baking powder, cinnamon and mix well. Put the dough on a prepared baking sheet and bake for 20 minutes at 180 °. Cool the cake cut into 2 parts. Lower grease with cranberry jam and cover the top. 2. Melt the chocolate in a water bath, add butter, cream, bring to a boil. The resulting glaze pour the upper cake and allow the glaze to solidify. Cut into cakes, each sprinkle with coconut shavings. Preparation time: 30 minutes In one portion 574 kcal Proteins - 8 g, fats - 32 g, carbohydrates - 67 g.

Airy pyshki with plum jam

For 4 servings:

  • 250 ml of milk
  • 75 g of butter
  • 1 pinch of salt
  • 2 cups of flour
  • 5-6 eggs
  • 30 grams of seedless raisins
  • 150 g of plum jam
  • vegetable oil
  • powdered sugar

Cooking recipes:

1. Preheat the milk. Cut the butter into pieces and add to the milk. Boil, add salt, remove from the plate. Quickly mix flour. 2. Put it back on the stove and stir until the dough is smooth, and a white coating appears on the bottom of the pan. Dough to put in deep utensils and at once to drive in it 2 eggs. 3. Slightly cool, then drive in turn the rest of the eggs, but only after the previous one is completely mixed. 4. Raisins pour boiling water for 20 minutes. Then throw in a colander. 5. Mix plum jam with raisins and add to the dough. 6. On a greased, heated baking sheet, spread small portions of dough, using a spoon soaked in cold water. 7. Bake in the oven at 160 ° until golden brown for about 30 minutes. Then turn the oven off and cool it. After removing them and sprinkle them with powdered sugar. Preparation time: 60 minutes In one portion 454 kcal Proteins - 30 g, fats - 27 g, carbohydrates - 42 g.

Quick berry pie

For 8 servings:

  • 3 eggs
  • 2.5 cups of flour
  • 170 g of butter
  • 150 g of sugar
  • 1 teaspoonful. spoonful of baking powder «a bag of vanilla sugar
  • 100 ml of natural yogurt
  • 3 table. spoons of lemon juice
  • 1.5 table. tablespoons of starch
  • 2 table. tablespoons of powdered sugar

Cooking recipes:

1. Butter butter cut into pieces, leave for 20 minutes at room temperature to soften. 2. Then grind the oil with sugar and vanilla sugar until a homogeneous creamy consistency. 3. To the creamy mass, gradually introduce one egg and a natural yogurt. 4. Stir thoroughly. Mix flour with baking powder and starch, sift several times, mix well with creamy mass. 5. Half the dough is put in a greased form and leveled. 6. From the top, spread the jam, lay the rest of the dough on top and again the berries. 7. Pour the cake with lemon juice and bake for about 40 minutes at 180 °. 8. For 5-7 minutes before the pie is ready to sprinkle with powdered sugar and return to the oven for 10 minutes. You can cut the cake when it cools down. Preparation time: 60 minutes In one portion 210 kcal Proteins - 12 g, fats - 56 g, carbohydrates - 43 g.

About what variety of simple recipes of home dishes our article tells. You can choose something for yourself or for your family.

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