Belching 

How and what the student eats. Food and study: what students eat in different countries. Excellent meat substitute - mushrooms

On the eve of Student's Day, which is celebrated on November 17, we looked into one of the dormitories of the Student Village in Minsk and found out how students eat, what they cook in the dormitory and what they bring from home. The hostel has good conditions for cooking: there is a kitchen in each block, in the kitchen there is a refrigerator, an electric stove, many cabinets and shelves.

Alesya, a 3rd year student at the Institute of Journalism of the Belarusian State University, says that she loves to cook. In the mornings, he cannot help but have breakfast, he eats dumplings once a year and cooks soup well.

- I'm picky about food, but I don't eat fast food either. In very rare cases, about once a year, when I don’t have time to cook, I can eat dumplings or brew instant noodles. I cook soup a couple of times a month - it lasts for 3-4 days, and you don’t need to think every day about what to cook. But this does not mean at all that I am lazy or do not like to cook: when I come home to my mother, I devote a lot of time to cooking, especially baking. In the hostel, unfortunately, it is not possible to bake pies or cookies - there is no oven,- the girl says with regret. - Sometimes I go to the kitchen to get away from the daily hustle and bustle, because cooking calms me down. Most of all I like to cook for my family, not for myself.

Alesya says that she always brings fresh apples from home, and her mother cannot help but bring seamings and meat to Minsk with her, which is pre-baked in the oven. The girl also brings jam to Minsk, which she and her mother roll together.

Borsch with meatballs, which Alesya cooked today, turned out to be very tasty, the girl says that it is unlikely that it will last for 3 days.

Alesya says that she most often buys bread, kefir and carrots in the store: " I'm passingpast the department of semi-finished products, but buckwheat and rice are a mandatory set. Recently, I have become addicted to pearl barley, I also do not forget about pasta. I try to buy cottage cheese for tea, but I can’t overcome my love for sweets: most often in my basket instead of cottage cheese, cookies flaunt.

Dmitriy, a 5th year student of the Faculty of Mechanics and Mathematics of the Belarusian State University, brings ready-made meat dishes every week from home, but also goes to the store every day - for milk and kefir.

- I study on the second shift, I come to the hostel in the evening, before the gym I eat a banana and oatmeal, which I fill with kefir. I live near Minsk, so I go home every week. I bring everything ready from home: fried chicken, French meat, chops, meatballs, salads. There is enough homemade food for a week, because I only eat it at work at lunch, I cook only a side dish myself: buckwheat, which I pour with boiling water for a couple of hours. I go to the store every day: I buy mainly dairy products, I can’t buy once a week for all seven days in advance. If I buy only kefir and oatmeal, then I spend a maximum of 20 thousand. I don't go to cafes often: only if I'm with a girl or with friends.

Daria, 3rd year student of the Faculty of Ecological Medicine, Moscow State Economic University. A.D. Sakharova rarely cooks in the hostel, most often she eats in the university canteen, buffet.

- In the hostel, I most often cook oatmeal, salad, if not laziness - soup. I envy those people who take the time to cook something. I go to the store often, about every other day. I buy a little, the main product in my basket is kefir, and also fruits. I spend 30 thousand on this, if I buy chicken, it turns out, of course, more expensive.

The girl goes home three to four times a month, brings ready-made meat products from home: “I bring cabbage rolls and cutlets from home, but I don’t like to load full bags and carry them around. I never cook dumplings.”

It is very rare for a girl to have a full meal - most often in the dining room: “I am indifferent to semi-finished products: I used to buy fish cakes several times, but now I don’t take it. When you come home, you try to eat, because if you don’t eat, you just want to sleep.”

Neighbours Andrew and Peter, 3rd and 4th year students of the Faculty of Law of BSU, say they cook every day. Potatoes, cabbage rolls, meatballs, chops, French meat, salads are brought from home. Guys drink tea without sugar, but for tea they buy cookies, condensed milk, honey. They study in the second shift - it turns out to have breakfast, lunch, and dinner. The guys do not recognize the canteen, they say that they cook better themselves.

Petya says that he does not like porridge - he prefers potatoes and pasta. After a trip home, you may not go to the store for a week. But if you stayed at the hostel on the weekend, you need to go grocery shopping every three days: buy meat, pasta, cottage cheese, sour cream, milk and kefir - you can’t leave less than 100 thousand.

- When I studied on the first shift, I didn’t have breakfast, now, when classes start at lunchtime, I definitely eat in the morning. You need to have breakfast - so as not to go hungry, angry and aggressive later.

Peter learned to cook as a student, before that he could only cook dumplings. There was an attempt to cook soup - it turned out delicious, but the guy realized that this was a very long process, it is more convenient to eat soup in the dining room, where it is inexpensive. Learned the basics of cooking using a mobile phone and mom's number. She explained how and what to cook and took it with enthusiasm. In this way I learned to make pancakes: “Sometimes you cook so deliciously and serve beautifully that you want to take a picture and send it to Instagram, but then you realize that you are a guy and you don’t need to do that. Now I have a girl who cooks delicious borscht.”

Andrei says that he knew how to cook even before entering the university. He says that he cooked chicken broth, soup with mushrooms, but the most delicious soup that he had to cook was from canned fish. The young man admits that he fries thin pancakes well. "Meat in French is a difficult dish, because in the conditions of the hostel I had to beat the meat with a tablespoon."

Masha and Julia, 3rd and 2nd year students of the Law College of Belarusian State University. Girls always buy milk, bread and something for tea in the shop. Students say that their neighbor, who lives not far from Minsk and goes home every weekend, brings food, which is enough for her for a week. But our heroines go home once a month or less, so they decide the issue of food on their own.

Masha studies on the second shift, so she cooks porridge in the morning. If there is little money, and the scholarship is still far away, sausages save, but if there is money, he buys chicken, to which he cooks pasta or buckwheat: "During my studies, I've already gotten used to cooking for myself, even got better. When I don't have enough money, I buy dumplings, but I don't take vermicelli."

Yulia often brings food from home: potatoes, rolls, cutlets. He says that before going to the store, you need to write a shopping list - so as not to buy too much. He rarely goes to cafes and fast food restaurants, in the hostel he cooks soups and cereals.

How did you eat when you were a student? Tell us about it in the comments.

Everyone knows two common truths:

1. The student is always hungry.

2. If the student is not hungry, then see point one.

On the eve of initiation into students, we decided to find out what, in addition to the granite of science, a student gnaws, and also to think about how to help a poor student live on one scholarship.

What does a student eat?

First category saves time on cooking and actively eats “doshiraks and rolltons”, soup in bags, pasties, sausages with pasta and even “sawdust (fried) with ketchup - inexpensive and satisfying.” And if there is not even sawdust, then "there is a way out - it is to drink."

Second category , which included mainly representatives of the beautiful half of the students, tries to eat healthy food as much as possible. Oatmeal, buckwheat, rice and vegetables occupy a leading position, apparently due to the relatively low cost.

The student's legs are fed

If you think that nothing worthwhile can be prepared from this, then you are deeply mistaken. That's what the "hunters" told us. To prepare the "Hunter's Dinner" in boiling water, dip some rice, finely chopped potatoes and pre-roasted onions and carrots. When everything is almost cooked, put the grated cream cheese and salt.

Another variation on the theme is “Pilaf Student”: rice is boiled, onions are fried. If you are a very rich student, then carrots are also fried. Then all the ingredients are mixed.

And there is something else called “Student’s Joy”: croutons are fried from rye black bread (on any fat), and then rubbed with garlic. Or onion is fried in vegetable oil and eaten again with black bread.

Another creation of a hungry student is a sandwich, in which from the name there is only “brod” (German “buter” - butter, “brod” - bread): bread with cabbage, topped with mayonnaise.

5 ways to eat hearty, inexpensive and healthy

So, the result of the survey showed that the student either lives on fast food or eats cereals and vegetables. The latter, of course, is not bad, but young growing brains need at least some protein at least sometimes - sausages do not count!

Method 1

If you want meat, and the price is “prickly”, then buy the so-called offal instead of meat: chicken navels and hearts. At a price they are half the price, and from a kilogram you can cook an excellent nutritious dish that you can eat all week. We take a kilogram of offal, wash it. We take 5 onions, chop them, fry them in a pan and put them in a saucepan (ideally a cast iron, but if there is none, then it’s not scary). Then add the navels to the pan and simmer everything together over low heat (about 3-4 hours). Add spices: salt, pepper. If desired, you can add curry, sour cream or tomato paste. So dinner for the week is ready. This dish can be eaten alone or with any side dish: rice, buckwheat, lentils, potatoes or vegetables.

Method 2

Another excellent "substitute" for meat are mushrooms, known for their beneficial properties. Now, when the mushroom season is in full swing, you can go and, and then cook a delicious mushroom puree soup. If you are too lazy, then you can buy oyster mushrooms in the store: their price is much lower than, for example, champignons.

However, in this case, I recommend buying some kind of mushroom-flavored bouillon cube. You will also need a bag of cream, crackers and a bunch of any greens (the last two ingredients are optional). So, wash the mushrooms in water and clean. Then boil them for 15 minutes. Mushroom "broth" is poured into a separate bowl, and the mushrooms are finely chopped (ideally, it would be nice to break them with a blender, but for a student this is already a nobility). Then put them in a saucepan, add cream and mushroom "broth" depending on how thick you want your soup to be. Salt to taste, bring everything to a boil, but do not boil. Pour into plates, throw croutons and finely chopped greens there. The first dish is ready.

Method 3

Another option to eat first is to buy some chicken breasts, which are also cheaper than meat. They can be boiled in a large pot to make a broth. Part of the breasts can be put on meat for soup, and we will get to the second a little later. If you leave the broth in the refrigerator, then during the week you can fill it with various cereals and thus diversify your life.

Method 4

We cut the boiled breasts into small pieces and fry with any vegetables (well, onions, so onions!). Boil buckwheat or rice, add to chicken meat and mix everything - pilaf is ready!

Method 5

Chicken is also much cheaper than, say, beef. So, we buy a pound of minced meat, a couple of onions, a couple of tomatoes or tomato paste and spaghetti (or any other pasta). We prepare dressing for pasta: finely chop the onion, mix it with minced meat, salt, pepper. We put the pasta to cook, according to the instructions on the package. Pour vegetable oil into a frying pan and fry the minced meat over high heat, stirring constantly. When the pasta is ready, drain the water and mix it with minced meat. student ready!

Recipes: Konstantin Zhuk

You are hungry like a bear after hibernation, and you are actually going to live for a month on the cost of a business lunch at a nearby cafe: if this is repeated every day, you must be living in a student hostel. There is a great temptation to cheaply and angrily cut yourself with custard noodles from a bag, but with such a diet you definitely won’t become healthier. Cheer up - here are some recipes for quite healthy dishes that will not take much money and that can be prepared even if all the equipment in the dorm kitchen is dead.

(3-4 servings)

Use:

1 chicken
3 garlic cloves, crushed
Salt and pepper to taste
A bottle (an ordinary beer or wine bottle will do - wash thoroughly and scrape off all the paper)

Prepare:

1. Rub the bird with garlic, spread with sour cream, sprinkle with salt and pepper.

2. Pour into a bottle of water on the finger from the neck and put the chicken on top. Wrap the entire structure with foil.

3. Put the chicken in a cold oven, preheat to 190º C, cook for 40 minutes. Remove the foil from the chicken and bake for another 10 minutes. Ready.

P.S. A bottle is needed to make the chicken juicy and beautiful from all sides. You can also experiment with flavors: pour beer or cognac into a bottle. Dilute strong alcohol with water, but determine the proportions yourself, the principle is the same: the less you dilute, the more flavor from the drink will move to the chicken.

(10-12 servings)

Use:

1 loaf of white bread,
cut whatever is in the fridge

For sauce:

Mix low-fat (up to 10%) sour cream with ketchup in equal proportions. You can replace ketchup with adjika or mustard (proportions - to taste).

Prepare:

1. Place sliced ​​white bread on a baking sheet. Spread with sauce and sprinkle with toppings, whatever you have: crab sticks, ham, sausage, tomatoes - let only your imagination limit you. Before that, chop the filling into slices or grate.

2. Sprinkle grated cheese on top and put in an oven preheated to 150 degrees for 10-15 minutes.

P.S. If you don't have an oven, you can use a microwave instead. Put a pizza in it, turn it on to the maximum mode and stand nearby for 10-15 minutes until the cheese on top is melted.

(1 portion)

Use:

2 eggs
½ tsp soda
1 st. l. lemon juice
½ cup flour
70–100 g unsweetened yogurt
2 tbsp. l. cocoa

Prepare:

1. At the can, carefully cut off the jagged edges left after opening. The resulting cup was covered with baking paper.

2. Mix all the ingredients, beat thoroughly for 5 minutes. Pour into a tin can, put in an oven preheated to 150 degrees for 20-25 minutes until the dough puffs up.

(2 servings)

Use:

200 g fillet of any fish (pink salmon, for example)
1 carrot
1 zucchini
1 handful of any greens, chopped
Juice of one lemon
Iron

Prepare:

1. Lay the fillet on a square sheet of parchment or baking paper, sprinkle with salt and pepper, sprinkle with lemon juice.

2. Cut carrots and zucchini into strips. Lay on top of the fish. Sprinkle with greens.

3. Wrap the fillet in a tight envelope, bending the sheet in half and tucking the edges twice. Fasten or have someone hold the iron with the piece of iron up, heat it up.

4. When the device heats up - put the fish on it and turn it over every four minutes. 10 minutes on each side - and you're done.

P.S. Nothing prevents you from cooking this dish in a conventional oven, if there is one nearby. Put the fish on a greased baking sheet and put it in an oven preheated to 170 degrees for half an hour.

(6–8 pieces)

Use:

2 eggs
200 g bread (can be stale)
1 garlic clove, chopped
2 tbsp. l. low-fat (10%) sour cream
1 handful of greens (any), chopped
1 pickled cucumber
Salt and pepper to taste

Prepare:

1. Peel the bread from crusts, cut into cubes. Grate a cucumber. Boil the eggs soft-boiled (in boiling salted water for 3-4 minutes).

2. Dump eggs (without shells, of course) and bread into a deep bowl, mix with the rest of the ingredients and let it brew a little. It is important that the bread is softened from sour cream. You can add any spices you like.

3. Form balls the size of a palm from the resulting mass and arrange on a plate. It turned out to be a good snack.

To add color to the material, we learned from the former residents of the dormitories about what they had to satisfy their hunger in their student years. Here, look:

Kirill

Rostov State University

I remember being in a bad situation. He fell ill with bronchitis, money - zero. At that time, there was a bag of onions left from the food, which was sent to my roommate Lekha from his native village of Stepnoe (they sent him a lot of things then, but in the end only onions remained). Even at the bottom of the jar there was lard - an infernal product, fat rendered from lard. They, for example, lubricate hacksaw blades for metal when sawing. Well, they fry on it, if there are no other options. So, my heroic Lekha put on a medical mask and paint glasses, cleaned three kilograms of onions, chopped the tubers into large pieces. I rented a huge frying pan from Afghan students (now I would just say “wok”), melted lard in it and dumped onions into it. The output turned out to be gray, smelly and watery something (it is clear that the onion was not fried, but rather boiled), which my neighbor and I ate without bread in one go and were very pleased. It was delicious.

Kate

University of Bournemouth, England

There were a lot of people in our hostel, they came from all over the world. Everyone cooked what they used to eat, and at first my head was spinning from how the kitchen stank around the clock. Everything was cooked there: from fried sprats to almost grasshoppers. But somehow she became friends with the Arabs, and they invited her to their festive meal. They cooked a ram, in the stomach of which a duck was baked. I thought for a long time that these were all jokes until I saw a ram with a duck inside with my own eyes. It turned out very tasty!

Vadim

A neighbor's aunt worked at some cannery and sent us jars of liver pate from time to time. We traded most of it (for cigarettes, alcohol and other community entertainment), and what was left, we ate, of course. But you want hot food, and not just scrape a jar of cold pate with a spoon, and we came up with the idea of ​​spanking it in a pan and tying it with an egg. And it went great - with pasta, with porridge, with potatoes. And once there were no eggs, and I dumped it into the pan as it is. It turned out to be a stupid idea: the pate began to foam, like plasticine, to bubble - and in the end, it was not clear where the whole thing had gone. I fried it with potatoes, there was only one aftertaste. What is this product made from?

Alexei

Kuban State University

Although I am from an industrial town, I studied in the capital of a rich agricultural region. For people like me, the strategic task was to get a roommate in the hostel from the "state farms". Each of the parents in the villages grew something and sent it to their son: vegetables and fruits, of course, but also chickens, eggs, pork. However, I came across Seryoga - a redneck of a new formation. His parents did not keep a garden, but they grew industrial quantities of nutria. The fur went to the hats that were traded in the market; the carcasses themselves were smoked and also sold. And Seryoga was sent. Well, what can I say? Smoked rat as it is. Terrible still: a dark red carcass, arms and legs on the sides, like a gymnast, no head ... Seryoga frightened his philologist neighbors with nutria with great success. But I didn’t have to choose, my parents made furniture and microcircuits. And with beer, this rodent went great. Like a jamon, only softer.

Most likely you will settle in a room for four (or even for five people). Your whole life will be spent in the company of neighbors. When people live so closely together, they often come together to organize meals. Indeed, it seems that it is not so convenient to eat, say, when the neighbors see off each piece with hungry eyes. However, take your time - eating together has its inconveniences, and they are quite serious. If the neighbors persistently offer options for combining food, it will be quite difficult to refuse (it is easier to agree than to explain why you do not want this). But at least don't provoke such a union yourself.

There are options for combining in pairs or something else. But this is exactly the problem described above (I eat, while others watch) does not solve.

If all those living in the room unite for food, then, as a rule, they are thrown off money for a certain period, and a duty "in the kitchen" is established. In doing so, it must be taken into account that:

  • Feeding four people is not easy. They eat a lot. Duty in the kitchen turns into hard work.
  • It is difficult to take into account the tastes of everyone when eating together. This leads to resentment (She always cooks what I can't eat!) and quarrels. Moreover, not everyone likes to cook and not everyone knows how to do it.
  • There may be discrepancies in funds. Some of you may not be able to afford the normal food costs for others. Moreover, some may relate to the purchase of products freely (buy more expensive what is easier to cook), while others save money (and cook at the same time tasteless or little).
  • Your daily routine and habits may suggest completely different times for eating. Especially if students with different class schedules live in the room.
  • Someone likes to drink tea and have a snack more often, while someone in the hostel just needs to have dinner. Or you will have to take this into account in financing, or resentment may accumulate.
  • Duty in the kitchen will restrict your freedom. Perhaps on some day you are not in the mood to cook and, in general, you do not want to see anyone. The duty obliges you, however, to work out the feeding.
  • Perhaps one day you are invited to dinner with pretty neighbors. But you will be forced to refuse, because. the toad strangles you to leave your rightful share of dinner to be eaten by the neighbors.
  • You will feel embarrassed if you suddenly want to eat something tasty. All this at the moment can be "not affordable" or simply "it's a pity for the money for nonsense." And eating alone, when meals are shared, is already somehow inconvenient.
  • And most importantly, having started to eat together, it is quite difficult to subsequently abandon such a regimen. After all, refusal is already like an expression of some kind of dissatisfaction with partners.

It will be easier if you eat separately, without limiting your freedom of maneuver - agreeing, say, to have dinner together today (together we buy bread and stew, I peel potatoes, you fry, and Natasha washes the dishes), but without establishing a strict order and duty roster. Even if you eat together regularly, don't extend this to any piece you put in your mouth. Let dinner be joint (you probably have lunch in the dining room), but this does not mean that you should socialize every apple or curd cheese brought into the house for breakfast.

If someone is preparing to eat while the neighbors are not eating, it is quite acceptable to defuse the situation with the phrase: "I'm going to eat here, I hope that this does not bother you much." You can invite everyone to try: "Does anyone want to join my dinner a little?" If someone brazenly agrees, then give him just a little under the pretext that you did not particularly count on him. The rest is better to refuse or really "try", and certainly not to overeat a person!

Of course, the exception is the moment when you want a holiday, and you meet the neighbors with the words: "Guys, I've fried potatoes for everyone here - run for beer, someone, we're walking!"

In general, try to treat this moment delicately. If you think about it, you will always understand whether the person really wants to treat you or whether he offers it only out of politeness. Don't try to put someone in an awkward position. After all, you live with these people - it is better if you will be more pleasant to communicate with each other.

Never scold the food that someone else is eating in front of you ("These dog sausages - how can you eat them ?!" or "How can a person eat pasta even without sausage?"). Everyone has their own tastes - they must be respected. Moreover, everyone eats "according to their means" and according to their capabilities.

What is the easiest to cook

If you regularly dine in the dining room, then you are in luck. But in this case, there is still breakfast and dinner. More often, it is unprofitable, tasteless, inconvenient, etc. to eat regularly in the dining room. And now the problem arises in full growth - what to cook?

In general, one must understand that there are no strict recipes in cooking, that a mistake is there twice - and not a mistake at all, that a missing product can be successfully replaced with something similar, or even completely dispensed with (of course, if this product it’s not the main dish in the dish - so, fried potatoes without potatoes still won’t work ...).

The simplest feeding options (requiring almost no additional products) will come in handy for the very first days:

Instant vermicelli soup

This is for the helpless. Instructions on the pack.

Instant porridge "Bystrov"

It also does not require long preparation and your efforts. Likewise - instructions on the package.

sausages

Well-known sausages - on the way home I bought 5 pieces of sausages and bread, came home, cooked, ate. The sausages are cleaned of cellophane and thrown into boiling water (there should be little water so that it only covers all the sausages, because the more water, the more tasty sausages are boiled). When you throw in the sausages, the water will stop boiling for a while. After it boils again, they are boiled for just a couple of minutes, because. in fact, sausages are a finished product, they are cooked only to warm them up.

Sausages

As a rule, they are tastier than sausages, because. more like meat. In cooking, they differ in that they need to be cooked longer - about four minutes (after all, they are thicker than sausages).

Eggs

They have a lot of useful substances, and you can eat a couple of them at least every day. Cooked, ate. The eggs are dipped into boiling salted (it doesn’t really matter how much salt, for example, a teaspoon per liter of water) water (there can be a lot of water, then it will boil again faster after lowering the eggs, and the shell still prevents anything from being boiled out of the egg). After boiling, cook for 4 minutes. Then they are taken out and dipped in cold water for half a minute, so that they are better cleaned. The water is salted so that the eggs do not burst during cooking. But a surer way is to take an ordinary needle and pierce a tiny hole in the shell at the blunt end of each egg before dropping them into boiling water, then they will not burst for sure.

Pelmeni (from a pack)

Going home, you buy a pack of frozen dumplings (as close to home as possible - otherwise they will thaw along the way and stick together in one lump). Arriving, you quickly boil water (about a liter and a half per pound), salt (half a teaspoon) and pour the dumplings from the pack into the boiling one. You can add pepper, bay leaf and half a small peeled onion before pouring. If the dumplings are already stuck together, it’s better to tear the lump into small pieces and throw them into boiling water (you will get “lazy dumplings”).


chicken leg

The following dish is most similar to real food: on the way home, you buy a chicken leg, rinse it at home under the tap without defrosting, put it in a saucepan and fill it with tap water (let it cover it all). Put it on the stove and wait until it boils, after which you turn down the heat to a very weak boil of the broth (in fact, it doesn’t matter to which one, but if it boils strongly, the broth can splash out of the pan and also boil away strongly during cooking - make sure that it does not boil away all, otherwise everything will burn in the pan without the broth). Leave to cook. The foam may not be removed. The leg is ready in 30 minutes. Readiness is determined by tearing off a piece of meat from the main leg with a fork. If it separates easily, then it’s ready (after 50 minutes of boiling, the leg is ready for sure, you can no longer determine anything, but eat it right away).

Now take the chicken paw out of the pan and eat it. Drink broth.

Left in a cool place overnight, the broth usually (if not a lot of water was poured during cooking and it boiled away decently) turns into jelly, which can be used for breakfast with bread without warming up.

You can salt both the broth when laying the chicken (about half a teaspoon per liter of water), and immediately before use (to taste). When cooking, you can add bay leaf, pepper, half a small onion to the broth - but this is not necessary.

Meat

A piece (to fit into the pan) of meat is bought. It is better that it contains less fat and bones (usually they take beef, you can also boil pork, but it is fatter).

Further, the meat is treated like a chicken leg, with the only difference being that it is cooked longer. So as not to think - cook for three hours. Here, be sure to make sure that the whole broth does not boil away. Since the process is long, it is better to buy a larger piece of meat in order to cook it once, but it lasted for several (2-3) days. True, the pot with meat and broth should stand in the refrigerator or in another cool place.

In order not to forget that dinner is being cooked in the kitchen, it is better to set an alarm clock (the call will remind you that it is time to see how the pan feels there).

What to have for food

For greater freedom of maneuver in cooking, you must always have some equipment and products in the room. You will need:

  • A pot with a lid, a frying pan (preferably with a lid), a kettle, a knife - for cooking. If you cook porridge, you need an aluminum pan to boil milk.
  • Plates and spoons with forks for food, ladle, board for cutting bread and other products.
  • A pack of plastic bags - pack purchased products that will be stored for some time.
  • Dishwashing liquid ("Fairy") - by dropping it on a sponge, you will wash the dishes much easier, and the nasty grease from dirty dishes will not cover your hands, because. it is immediately broken down by the detergent. A sponge and a dishwashing hedgehog (a wire hedgehog to wash burnt pots and pans).
  • Dishcloth and rag - bring something hot, wipe the plate, table, hands.

Food prepared for the future, as well as some food bought with a margin, should be in the refrigerator or in a cool place. If there is no refrigerator, you can almost always store food outside the window. It is cold outside at night from September to May. True, if the windows are south and direct sunlight shines on your supplies all day, then this is no longer a refrigerator! Then it’s better to drag everything into the room for a day (and also not leave it in the sun).

In cold weather (when the temperature outside drops below zero degrees), food should also be stored outside the window carefully (it is better to place them between glasses or on a windowsill inside the room - although they can freeze there too). The liquid will freeze and may break the dishes (bottle, jar) in which it was stored. Vegetables, fruits, dairy products, sausages and, in general, "ready-made products" also do not like freezing - frozen and thawed they change their taste, and vegetables and fruits can only be consumed by throwing them unfrozen into boiling water (into soup, compote, etc.). .d.). But sausages or sausages, for example, tolerate freezing, but they will need to be cooked either longer or after defrosting. Ready-made cooked rice, for example, can also be completely frozen for several days, and then thawed, reheated in a pan and eaten. Frozen eggs are inconvenient to cook, although nothing bad will happen to them when frozen. But here's what you need to keep in mind - no product will survive the freeze-thaw several times, avoid this.

Without a refrigerator in the cabinet can be stored:

  • Sugar, tea, coffee, milk powder, salt, pepper, bay leaf, sunflower oil, canned fish, canned stew, condensed milk, dry cereals and soups in bags and briquettes, cereals and pasta.
  • Bread. It is kept in a cellophane bag. Bread can lie for 2-3 days, even longer, but over time the bread spoils. Of course, bread will not spoil to the point that it can be poisonous - even if you eat a completely moldy piece, this is not dangerous. But the smell, taste deteriorates, and the bread becomes unusable. Black and white bread (as well as sweet rolls / loaves and a regular loaf) must be stored in separate bags - together the bread will go bad much faster. You can’t put fresh bread in the same bag with old bread (if even a small piece of old bread gets moldy, it will immediately deteriorate, become tasteless and fresh). Do not put fresh bread in a bag of old bread either - microscopic crumbs remain in the bag, which deteriorate over time, and this also spoils fresh bread.
  • To lie (only not in a plastic bag, but in a bucket, in a cloth bag, in a box, or even just a pile on a newspaper to ventilate) potatoes, onions, garlic, carrots, and other vegetables.
  • Raw eggs - not for long, three days.
  • Ketchup - five days, even a week.
  • Raw smoked (hard) sausage - a week or even more. From long-term storage, the sausage skin can become covered with a white coating (so that this does not happen, you can wipe it with sunflower oil) - this is not scary, because it is removed before eating. If the smell inherent in the sausage is preserved, then it can be eaten - when it starts to deteriorate, this can be determined by the smell.

To lie for several days in bags folded in a string bag and hung outside the window can be: butter and margarine, dairy products (sour cream, kefir, fermented baked milk, yogurt, etc.), eggs, sausages, sausage, smoked and salted fish. Also, with caution, you can hang the broth directly in the pan or poured into a jar (or a saucepan with porridge).

It is better not to leave it outside a cool place (at least more than overnight): meat and dairy products, butter, cakes and pastries with cream, ready-made cereals and soups, open canned fish and meat (in no case! they should be eaten immediately, it is better not to leave them in the refrigerator for more than a couple of hours).

More complex meals

Fried eggs

Heat up the pan. Melt any fat (a little - just to grease the bottom). Heat up the pan for a couple more minutes. Break the egg held over the pan in the left hand with a blow of the knife held by the right hand, and breaking the shell into two halves, carefully pour the egg into the pan. Next. Next ... Sprinkle with salt, pepper (a little). If the yolks managed to keep intact, you get fried eggs. If not, you can mix everything with a knife already in the pan (they say, you don’t really want to eat them whole) so that they are better fried. Fry for three minutes until the protein thickens.

You can fry slices of any sausage, slices of bacon, chopped sausages or sausages, chopped onions, tomatoes in a pan before beating eggs - and almost anything. Fried eggs allow any additives, it only becomes tastier.

Oatmeal for the Thrifty

What is it, Berimor?
- Oatmeal, sir...

The attractiveness of the recipe, on the one hand, is its simplicity and the fact that the products for its implementation do not need a refrigerator. On the other hand, porridge will cost you much less than the same "Bystrov".

You will need products: milk powder (1/4 cup), Hercules (cup), sugar (2 teaspoons), salt (1/8 teaspoon). The number of products and even proportions can be freely changed based on needs, possibilities, and simply “to taste”.

Mix milk, salt and sugar with Hercules to facilitate dissolution without lumps, pour boiling water (1 part of the mixture into 4 parts of water - the proportions can also be changed, depending on the desired density of the result), mix well. All this can be poured into the bowl in which the porridge will then be cooked. Infuse for at least 20 minutes, but the more, the easier the cooking process will go. Exotic lovers can add raisins or dried apricots there (or you can add it just before cooking or even on a plate before eating porridge).

It is convenient to pour the mixture in the evening to cook porridge in the morning for breakfast. At night, the poured mixture can be left simply on the table (does not require placement in a cold place), but should be covered from cockroaches, if any are found in the house.

The swollen mixture over low heat, stirring constantly, must be cooked until tender. The process will take approximately 5-10 minutes. More precisely, readiness is determined by the fact that the porridge begins to puff - the mixture thickens, and the bubbles formed during boiling break through it with the sound "Puff".

Give and take with the words from the epigraph.

Potato

Potatoes are better to buy more - for example, a bucket. It is bought in the market (mini-markets near the store), it is rarely found in stores - only in vegetable stores and, as a rule, it is worse. Let potatoes always be at home - fry, boil and eat with herring or bacon, throw in soup.

Potato boiled "in uniform"

Potatoes can be boiled "in uniform" (without peeling). To do this, several potatoes are washed, put in a saucepan and poured with cold water (so that the water covers the potatoes), put on fire. When the water boils, it is better to reduce the fire to a slight boil of water. Potatoes will be cooked in about 20 minutes of boiling. If in doubt whether it is ready, you can check: if the potato is easily pierced with a knife blade, then it is ready. It is not recommended, however, to poke all of them, otherwise the potatoes may boil (fall apart into pieces). It is better not to boil potatoes if you boil them in salt water (a teaspoon of salt per liter of water, approximately).

Boiled potatoes are taken out of the pan, peeled and eaten: with milk, with butter, with salted or smoked bacon, with salted or smoked fish, with sausages, with vegetables - with anything!

Boiled potatoes can lie in the closet for about a day (and in the cold for longer), and then they can be peeled, cut, poured into a pan with heated fat, sprinkled with pepper, salt, fry, stirring (fry for about 5 minutes). Get a hot meal. You can then pour it directly in the pan with sour cream, ketchup or a mixture of them and, closing the lid, hold it on low heat for another 5 minutes so that this mixture boils.

boiled potatoes

Potatoes can be peeled before cooking (if not too lazy). In this case, it can be cut into pieces (if it is large) 2-3 centimeters thick - and then it will cook much faster (it will boil for 10 minutes). You can put water on the fire in advance (while you are peeling the potatoes) and pour the potatoes into boiling (or just hot) water.

You can throw whole peeled potatoes into the broth when you boil meat, chicken legs or soup. In the same place, they can be stored in the broth for several days, until you catch them from there, heat them up (in a toaster or in a frying pan with the addition of oil) and eat them.

Fried potatoes

Requires for cooking, in addition to the potatoes themselves: a frying pan, fat, a knife and the ability to peel potatoes. Cooking with potatoes in mind will take some time. However, this dish is traditionally loved by students, so it's worth the effort!

Potatoes need to be peeled. It is better to do this over the sink, before cleaning, wash each potato under running water, then peel (throw the peel into the sink), wash the peeled potato clean and put it in a saucepan. Then the peel is thrown out of the shell, the hands and the shell are rinsed and they begin to cut the potatoes. Peeled potatoes can stand for a while, but they must be immediately poured with cold water (without water, it will darken within half an hour or even earlier). Potatoes flooded with water can stand for more than a day, but in this case, the water must be changed periodically (at least three times a day) - drain the old one, holding the potatoes with a half-covered pot lid, and pour fresh colder water from the tap. They cut the potatoes into small pieces less than a centimeter thick, they should also not be very large in width.

After the potatoes are cut, put a frying pan on the fire, let it warm up for a minute over high heat. Then you need to put fat in the pan. Potatoes can be fried in: sunflower oil, unsalted lard, margarine, fat from canned stew, fat peeled from chicken legs, etc. Vegetable oil is simply poured into the pan and wait a minute until it heats up, margarine and fat from canned food are laid out in pieces and melted, lard and fat from the legs are cut into small pieces (the smaller the better), poured into the pan and heated for about three minutes, until from fat is rendered out of them (then you can catch and eat the remaining cracklings so that they do not burn during the frying of potatoes). Rock the pan and tilt it from side to side to spread the fat or oil evenly. The layer of melted fat in the pan should be about half a centimeter. After that, fall asleep potatoes. Be careful - there will be a terrible crackling, hissing and splashing (the less water in the sliced ​​potatoes, the less it hisses and spits) - it is better to immediately cover with a lid so that everything settles down there by itself. Then three or four times you need to repeat the following steps: wait 5-7 minutes, open the lid and mix the potatoes thoroughly with a knife, fork or spoon. After the second stirring, reduce the fire. Before the last mixing, you can add salt (about half a teaspoon sprinkle evenly into the pan) and mix again. Should be ready soon...

There are options: potatoes with fried onions, with garlic, with pieces of meat, etc. But this is for more experienced cooks.

Pasta

Pasta is great because it doesn't need to be peeled (unlike potatoes) and is easier to buy. Put the pasta in boiling salted (half a teaspoon per liter of water) water, wait until it boils again, and reduce the gas to a slight boil. There may be a lot of water. Make sure that at the moment of boiling the water, along with the pasta, it does not run away from the pan. If the pasta is long, then it is better to break it before filling it so that it fits in the pan without any problems. Cook pasta for 10-15 minutes. Get one for testing. When ready, drain the water.

Water can be drained using a sieve. If there is nothing similar on the farm, then it is better to choose larger pasta (feathers, horns) and drain the water from under a loosely covered lid. With such a drain of water, steam rushes from under the upper edge of the lid vertically upwards - be careful not to burn yourself.

After draining the water, you need to quickly put fat into the pasta (butter is recommended) and mix - otherwise they will stick together.

Pasta can be eaten with butter, with ketchup, with sausages, with vegetables, with stew (the jar falls into the pan after draining the water and for some time it all warms up on the fire with vigorous stirring), etc.

Meat fried

There is an opinion that only exceptionally experienced cooks are able to fry meat, so students often deny themselves this pleasure. This is not so - frying meat is very simple, and also fast.

If the meat is bought in the form of semi-finished products (entrecotes, chops, frying, etc.), then the process is generally greatly simplified. If you buy a piece of real raw meat, then it must first be cut correctly. For frying, it is best to take lean pork or turkey (turkey can be considered meat, not poultry - it tastes slightly different from meat) - they are fried faster and better chewed fried. You need to know a few rules:

  • Raw meat can lie in the refrigerator for no more than a day, it can be stored longer only in the freezer (at sub-zero temperatures)
  • If the meat is bought in advance, but there is no freezer, then you can cut it into portions, and then, lightly salting (then do not salt it when cooking!), Pour a weak solution of vinegar in the bath (one third of a teaspoon of vinegar essence per liter of water). In this form, it can lie in the room for two days (or better still in the refrigerator or in a cool place - four days)
  • When raw meat is thawed or simply stored, there is always a puddle that, if not taken care of, can spoil other foods or something else. Keep it only in a deep plate or dish
  • Fry already defrosted meat. It is better NOT to defrost it under running hot water (otherwise it will wash out all the vitamins from it)
  • They cut the meat across the fibers - then it is easier to bite and chew it ready
  • It is easier to cut meat that is not completely thawed - while it is still holding its shape, defrost already cut
  • The meat is cut into not very thick (about a centimeter thick) flat slices of arbitrary shape and size. From large pieces the size of a palm (1-2 per serving), you get an escalope (or entrecote - from beef). You can make the pieces thicker - 2-3 centimeters thick, but before frying, spreading them on the table, tapping on their entire surface with an empty bottle - you get a chop. From small bars (thickness and width by a centimeter, length - five centimeters), a fry will come out. Any transition options are possible.

The pan must be heated, pour in a little (just to grease the bottom) sunflower oil and heat the oil for a couple of minutes (if the pan with oil is not hot enough, the meat will stick to it). Then the meat is carefully laid out along the bottom of the pan or simply poured into it in a bunch if the pieces are small. From above, you need to sprinkle the meat with salt (if you didn’t salt it in advance) and pepper (sparsely, but evenly, it’s better to pour less - add salt in a plate, you can’t fix the oversalting). However, it was possible to salt and pepper the pieces even before putting them in the pan. They fry the meat over high heat for a very short time - about three minutes, then turn the pieces over to the other side and fry for another two minutes (the sides should look appetizingly browned, when piercing a piece of meat with a fork or knife, clear juice should stand out, not blood - then the meat is ready).

While the meat is fried, it would be good to peel and cut a couple of large onions into thin half rings (the onion successfully complements the meat). When the meat is removed from the pan, onions are poured into it and fried in the fat remaining after the meat, stirring until golden brown.

If the meat is cut finely, then turning each piece is tormented, so you can just mix it every 2 minutes, and fry for 8-10 minutes (longer than coarsely chopped, because finely chopped, as a rule, they pile more into the pan - not in one layer). Chopped onions in this case can be immediately poured into the pan mixed with meat. Salt and pepper everything together.

Fried meat with onions can, if desired, pour half a glass of sour cream directly in the pan, cover and hold on low heat for five to eight minutes. Get stew with sauce.

Chicken liver in sour cream

On the way home, buy a package of chicken liver (sold in stores, in the same place where chicken legs, chickens, etc.) and a package of sour cream (you need 100 grams - half a glass, the rest can be eaten for breakfast). Chicken liver is packed in such small foam troughs (about 15x25 cm in size), covered with plastic wrap on top. The weight there is 400 grams - this is enough to eat for one person or two with a side dish. If you have time - leave to defrost, if not - cook immediately.

Peel the onion and cut it smaller. Heat the pan and pour sunflower oil into it - a little, just grease the bottom. Warm up for a couple of minutes. Shake out the liver from the pack onto the heated oil (you can cut each piece - a liver with a heart - into 3 pieces beforehand). If the liver is not thawed, then make the fire weak, close the lid and wait until it thaws and falls apart into separate livers. Then add onions, add fire, stirring, fry the liver with onions for 5-10 minutes (fry on all sides). If you haven’t cut it into pieces raw, you can cut it with a knife right in the pan now (or you can leave it in large pieces until the end). Salt (a third of a teaspoon without top), sprinkle with pepper (if you want), put a bay leaf (if any), pour in sour cream (half a glass), cover, reduce heat. Simmer for 10 minutes. Done.

Soups

Soup is a very proper food for a student. Soup can be cooked for the whole room, you can cook a large pot for several days. In the soup you can boil a large piece of meat and whole potatoes and have soup for lunch, and meat and potatoes for dinner. The soup will stand today or tomorrow without a refrigerator (if the room is not very hot), and you can keep it in a cool place for four days.

If you do not like soups since childhood, think about it, maybe we are not talking about those soups at all (usually soups are eaten for the first before the second course, therefore, it happens that they are boiled liquid and practically without meat). And here they are talking about completely different things (so that you can eat it as an independent dish, without additional ones): cook the soup thicker - let it be something in between stewed potatoes and soup, put a larger piece of meat in it - you will like this soup for sure.

The base of the soup is the broth. Usually for the broth they take a piece of beef with a bone (the more meat on the piece, the more meat in the soup!), Larger, but to fit in the pan. You can also cook from pork, but it is better to cut off the fat - it is superfluous in the soup. The meat must be rinsed under the tap, put in a saucepan, pour cold water over it, cover with a lid and put on fire. You can not remove the foam - the foam is dirt and curdled proteins, but you washed off the dirt when you rinsed the meat, and the proteins still did not bother anyone (if the soup is not so transparent, it does not matter at all). As soon as the water boils, the fire must be reduced to the weakest boil and the broth should be left to simmer for three hours. Make sure that the water does not boil away (if anything - top up).

If you don’t have enough patience to cook the broth for three hours, then it’s better to take not meat, but a chicken leg or a couple of legs (they are cooked for half an hour) or a jar of stew (pour what is considered meat from the jar into boiling water and boil for five minutes) or meatballs (for a pack of grams of 200 raw minced meat, break one raw egg, add a little salt, mix thoroughly with a fork, put in boiling water in small pieces, cook for about five minutes).

At the end of cooking, the broth is salted - about a tablespoon without a top of salt per three-liter saucepan. If the broth has boiled away a lot, add water to the desired amount and boil for five minutes (culinary experts believe that you need to tear off your hands to add water to the finished broth, however, this is just foppery, because it will practically not affect the taste).

If the broth was cooked from meat, then it is strongly recommended to remove the meat from the broth when it is cooked, separate it from the bones, throw out all the bones, and send everything recognized as edible back to the pan. This is not a very pleasant procedure, because. meat (do not burn yourself, you have to wait a little while until it cools down) is torn right by your hands, and your hands are all covered with a layer of fat ... But if these actions are still done right away, this will save you from subsequent picking in your plate while eating (when your hands it’s not customary to dig there!) in vain attempts to separate the edible pieces covered with pasta from the bones and cartilage.

  • Small vermicelli (if long pasta is taken, break them smaller, but this will be worse than vermicelli). Cook for 5 minutes over low heat with a low boil. They put two or three handfuls on a three-liter pan (well, however, depending on how much space is left in it from a piece of meat!)
  • Rice (previously pour into another pot or dish, pour water from the tap, rinse, rubbing with your hands, then drain the water). Cook for 15 minutes over low heat with a low boil. They put a glass somewhere on a three-liter pan.
  • Potatoes (peel and cut not very finely - you can put whole potatoes in order to later eat them separately from the soup). Cook for 10-15 minutes (with whole potatoes for 20 minutes) over low heat with a low boil. Put somewhere 4-6 medium potatoes in a three-liter pan (you can add a few more whole).
  • Vegetables (buy a package of any frozen vegetable mixture in advance, quickly, without defrosting, pour it into the broth from the package). Cook for 15 minutes over low heat with a low boil. Put half a package-package (200-400 grams) on a three-liter pan.
  • If peas, beans or lentils are planned, then this had to be decided earlier, because. they are washed (like rice) and laid along with the meat. They cook together with the meat for a long three hours (or you can soak the peas in cold water for a couple of hours before boiling the broth). They put somewhere a glass or two on a three-liter pan.

For chicken legs, vermicelli is more suitable - get chicken noodles. For peas or beans, it was good to add something smoked to the meat for cooking the broth - pieces of smoked sausage, smoked ham skin (catch and discard after cooking) or bones of smoked meat. Vegetables (or frozen champignons) can be put in the soup along with rice (or potatoes, or vermicelli, or peas) - they will not interfere. But it’s not customary to put rice with vermicelli together ...

While the filler is being cooked in the broth (potatoes, rice, pasta or something else), you need to peel and cut the onion (one large onion). Pour sunflower oil (a couple of tablespoons) into a preheated pan, heat for a couple more minutes, add onions, fry, stirring, for about three minutes (fry). You can also add finely chopped carrots and fry it for another three minutes over low heat. You can add finely chopped tomato or sweet pepper or mushroom or pickled cucumber or something else or all together (fry for a couple more minutes on very low heat) - the dressing will give the soup a certain flavor. Then pour it all from the pan into the pot with the soup.

As a soup dressing, you can also use ready-made (issued from home in a bank) salty dressing. To prepare such a dressing, tomatoes (you can also green), carrots, sweet peppers, onions, greens in free proportions are finely cut, sprinkled with salt, put in jars (it can be stored in a cool place until spring). In this case, only onions are fried (and even that is not necessary), and the broth does not need to be salted (do not salt, because the dressing is salty - add salt!!!). After pouring the fried onions into the soup, the dressing is scooped out of the jar with a spoon and put directly into the soup (a spoon or two or three: the main thing is not to oversalt!).

They add a couple of bay leaves, perhaps pepper ... You can have a lot of chopped greens (dill, parsley, green onions), or you can put it directly on a plate. Boil the soup over low heat for another five minutes. Ready.

Meals at a party

If it turns out that you dine in the same room more and more often, being invited to visit there, think about how it all happens? Whose money do you eat, and whose labor was invested in preparing dinner and cleaning dishes. These costs must be compensated somehow.

If, for example, the same girl regularly feeds you dinner, and you, in turn, feed her lunch in the canteen at your own expense, then we can assume that the balance is maintained. However, pay attention - her neighbors may show dissatisfaction with your constant presence. This can be easily avoided if, when entering the room, you hint to them how beautiful they all look today, or if you bring a chocolate bar to tea from time to time.

If they all cook and clean together (or take turns), buy food together, and you come to visit someone alone, this is an unstable situation. Most likely, this will end in a scandal - soon you will be asked from there. To prevent this from happening, it is necessary to somehow compensate for the material and labor costs of all participants, either by purchasing products from time to time (bring a couple of buckets of potatoes from the market, for example), or by "labor contribution" - regular dishwashing, for example.

Similarly, if such a situation develops in your room, it is better not to run it and not bring it to a scandal. As soon as you feel that what is happening is stressing you out, try either to get out of joint meals yourself (without focusing on the reason), or, perhaps, after consulting with other participants, hint to the host neighbor that it is difficult for you to feed all those who come who do not participate in any way. process. Don't be afraid to offend anyone - if you get angry inwardly, the situation will only get worse.

Or will parents not give money to a student and food, will he eat on his scholarship of 1-3 thousand? If they give for food, it means that at least some money is available. Even home students, at best, take sandwiches prepared by their mother from home, and ...

Culinary recipes, help and advice on cooking, festive menus and receptions, food selection. Of course, I try to cook more on the weekends so that it lasts for a few days, but it doesn’t always work out.

Parents of Moscow students living in a dormitory, tell me, how much money do you send to your child every month? Relatives are determined to send their daughter to study at a Moscow university (middle echelon). It is assumed that will study on a budget.

Eggplant fried in batter is a great opportunity to quickly and easily make lunch, a side dish for meat or fish dishes, an ingredient for salads or a mouth-watering snack.

The recipe for zucchini cutlets is to help every housewife who has these zucchinis a dime a dozen. Juicy thanks to zucchini, but savory and fragrant thanks to dill and garlic, cutlets are a great dinner dish.

Instead of the usual vegetable cuts, serve baked tomatoes on the table - a great side dish and snack. They are prepared with thyme and basil. I brought the recipe for baked tomatoes from sunny Italy.

Omelet with asparagus is a great breakfast. Asparagus contains healthy minerals and vitamins, and eggs will give you a boost of energy for the whole day. I tell and show how to make an omelet with asparagus!

Pilaf in a hurry cannot be called real, but it is also pilaf in terms of the composition of the ingredients. Yes, and the taste, in general, is very close. A quick pilaf recipe helps out when there is absolutely no time.

Yes, do not be surprised, it is possible - indeed, borscht can be cooked in haste. And it turns out very tasty borscht, believe me!

Delicious homemade pies are made very quickly. A recipe for the very busy or for those who love to eat, but are too lazy to cook :)

Delicious and easy soup, very inexpensive and prepared quickly. Peasant - because without meat and with a lot of vegetables. Cooking peasant soup in a hurry!

Quick, fragrant and tasty buns for tea. Fill your home with the smell of cinnamon, comfort and tranquility. The recipe for quick buns is extremely simple and understandable - so everyone will figure it out.

A delicious and satisfying pie will appeal to everyone, especially men. And most importantly, this meat pie is prepared in a hurry - you do not have to spend a lot of time and effort on its preparation!

Juicy and tender meatballs for dinner in half an hour. Virtually no effort - and a delicious dish on the table. I tell you how to make meatballs in a hurry!

Delicious and hearty soup is especially good in winter when you need a lot of calories. And this soup goes well after a big party :) I give you a quick recipe for hodgepodge!

Are guests on the doorstep or do you want something tasty and unusual? Make a delicious and hearty cheesecake in no time. It's easy and simple!

Such cheesecakes are perfect for a quick breakfast or for capricious children who do not like to eat cottage cheese. Everyone eats hot and fragrant cheesecakes in haste!

Airy and soft whites with a delicious filling and a breathtaking smell :) These whites are prepared really quickly, in haste, although they are made from yeast dough. I share a secret.

When there is very little time for cooking, but you want to cook something unconventional, whip up lasagna according to this recipe. Unusual, tasty and most importantly - fast!

Well, of course, "pilaf" is proudly said, but the dish still turns out delicious. A simple recipe for pilaf with stew - for those who yearn for the romance of hiking and overnight stays in the open! :)

This tasty and satisfying salad actually does not "weigh" that much - although there are enough calories, but not too many. So a simple salad recipe with garlic and chicken should be of interest to everyone who watches their figure!

I tell you how to quickly cook pancakes. Step-by-step photos will help even a beginner understand how to prepare this excellent breakfast. Read and cook!

Cheese cakes in a hurry - an incredibly tasty and satisfying addition to tea. Cook them, and your breakfast will become much brighter and more fun :) Fortunately, they are prepared very simply and quickly.

Cauliflower puree is a little spicy, garlic is added to it. It goes well as a side dish with any hot dish, both meat and fish.

Beetroot and pickled cucumber salad is a great addition to the main course. It can also be cooked as an independent dish and eaten with brown bread.

Pizza "Minute"

Pizza "Minute" is an excellent dish for bachelors, students and lazy people :) Pizza "Minute" is prepared literally in a jiffy, but its taste can hardly be distinguished from ordinary pizza. The simplest recipe.

Fast pizza - a recipe for those who love pizza, but are too lazy to cook it according to all the rules of Italian cuisine. We simplify the recipe to disgrace, but we still get a very tasty and mouth-watering pizza :)

Delicious, juicy pizza in a pan in 10 minutes - a great dish for lunch or a quick dinner. A simple recipe for pizza in a pan is especially good for beginner cooks.

Recipe for sausage pizza. The pizza is quite filling and very tasty.

There are a lot of pizza recipes. Pizza with the addition of tomatoes acquires a special sour taste due to the special aroma of tomatoes.

Pizza "Favorite"

Pizza "Favorite" is a very effective, cute and tasty pizza, which is well suited for a romantic dinner (for example, in honor of February 14 - Valentine's Day). Both beautiful and very tasty.

Cooking sausages is very easy. And if you complicate this banal process a little and cook sausages in the microwave? Let's try. A recipe for when only a microwave is at hand.

I bought sausages in the dough in the oven at the school cafeteria, and in general, you could buy sausage in the dough on every corner. For kids, this is a real treat. We make them in the oven!

Braised cabbage with sausages is a very easy German-style dish to prepare. If there are sausages and cabbage lying around in the refrigerator - arm yourself with a recipe and feed your family with a delicious dish! :)

Pasta in the oven - a delicious recipe with lots of cheese. But the dish is not vegetarian, as we will be using greaves. Pasta in the oven is hearty, beautiful and tasty.

How to cook pasta with meat tasty and aesthetically pleasing - this step-by-step recipe with a photo will tell. We will cook pasta with minced meat in tomato sauce. Real jam! :)

The classic recipe for pasta with champignons .. probably, this does not exist - each housewife prepares this dish in her own way. I want to tell you how I cook pasta with champignons!

Fried pasta is a very tasty culinary thing that is prepared quite easily and does not require effort. Fried pasta is for pasta lovers who want to try something new!

Rice with beans is a dish that can be cooked in minutes. Plus, it's nutritious and delicious. Great for dinner on weekdays. You can cook it with "yesterday's" rice.

Bell pepper cutlets can be cooked for the whole family for a couple of days. Soft, airy with fragrant paprika and potato

Life situations lead to a dead end when you don’t know what you want - love or fried potatoes :) Love is a capricious business, you may have to wait, but you can fry potatoes in half an hour!

Sometimes for an afternoon snack or Saturday-Sunday breakfast you want something sweet, made from dough and so that you can eat normally. Pancakes are such a dish for me. Especially - pancakes with caramel apples.

Your attention - a classic recipe for chops with tomatoes. The chops are tender, satisfying and juicy - this is thanks to the tomatoes. Never burn. Great recipe!

The recipe for cooking tomatoes with egg and cheese will come in handy if you are looking for an economical and light snack for the festive table. A minimum of effort and ingredients, and a very tasty favorite snack of all is ready.

Sausages in the microwave are an elementary cooked thing that even a child can figure out. A great option for lightning-fast cooking of some full-fledged dish.

Crispy chicken fillet fingers will delight everyone from young to old. This dish is perfect for a family dinner, as well as for friendly gatherings in front of the TV. It goes with your favorite sauce.

Salmon is a delicious fish and an indispensable source of Omega-3 fats that are not produced by organisms. I bring to your attention a "healthy" recipe for grilled salmon with soy-honey sauce.

Chicken fillet with beans is a cool dish that is prepared in just 20 minutes from improvised ingredients, but it turns out surprisingly tasty. A good idea for a quick and tasty weekday dinner.

Pasta with chicken and broccoli is a simple and quick Italian dish to prepare. A minimum of fuss and dirty dishes, just 20 minutes of effort - and a great dish on your plate!

Lavash salad recipe. This dish can be safely attributed to the category of those dishes that are prepared very quickly and do not require special culinary skills.