What dish can be cooked in pots in the oven. Cooking in clay pots in the oven

Hooray!!! Finally, I got ... the pot of my dreams! Yes, yes, the one that you put in the oven, you say: “Pot, cook!” - and they, in tandem with the oven, will cook many delicious dishes!

Everything cooked in the oven, and even in earthenware (ceramic) dishes, turns out to be much tastier (and healthier) than on the stove. Fat for cooking will need a minimum, as the products reach the standard in own juice. Therefore, the food is tender and almost dietary.

And it’s also very cool that you don’t need to constantly monitor so that it doesn’t burn, stir, turn over. We put the food in a pot, put it in the oven - and go about our business! Well, except that in some recipes you need to add an ingredient in the process - for example, pour sour cream over an almost finished dish. And how many different things you can build with a magic pot in your kitchen arsenal!

Such traditional dishes like pigeons, stuffed pepper, and even borsch - what we used to boil or stew, you will like it much more in baked form! After all, the oven is a modern relative of the oven, in which our great-grandmothers once cooked Tasty food on real fire. During baking, products do not boil, sizzle, but languish, retaining a maximum of taste and benefit. primitive people they already knew this and cooked the first porridges and borscht on their primitive fires in pots! Do you know that the first clay pots for cooking appeared in the Neolithic times - 11 centuries ago?!

And now, when so many diverse, super-modern utensils and appliances have been invented, pots still “rule” like a thousand years ago! No pressure cookers and multicookers can be compared with the simplest and most delicious cooked food with the simplest clay pot.

I have long had two pots in which I sometimes cooked. But they are, firstly, small, and secondly, covered with glaze. I wanted an unglazed, natural pot, and so voluminous that it was possible to cook a first or second course for the whole family.

And here it is - a birthday present :) Just like for Winnie the Pooh :))) But I didn’t put it in a pot balloon, but instead decided to cook the first recipe in it - roast!
And, of course, I asked the seller (who himself sculpts and sells pots) how to properly handle such dishes. Here is what the potter said:

• before using the pot for the first time (I washed it inside and out with baking soda - detergents should not be used, as the clay walls absorb everything from moisture to smells very well - you don’t want food with “fairy” seasoning, do you?).
• then you need to grease the pot from the inside with sunflower oil and warm it up in the oven, "so that the steam goes." And you can cook. I heated it up, but there was no steam.

And a few more tips on how to cook in pots, already from the Internet:

• some cooks do not oil the pot, but immerse it for 15-60 minutes in clean cold water. Then the clay walls of the dishes are saturated with moisture, and the dish is cooked as if steamed, making it even juicier.
• we put the pot only in the oven - open fire is contraindicated for ceramics! It cannot be placed on burners. And in the oven, you can place it on a wire rack installed in the middle or closer to the bottom.
• put the pot in a cold oven - if you put it in a hot one, clay or ceramics can crack from a temperature difference. For the same reason, do not fill the hot pot. cold water to wash - wait until it cools down. And top up during cooking, if necessary, hot water. Do not pour water or broth to the top so that it does not start to run when it boils.
• cook in pots at a temperature of 150-200C. Usually I first make it higher - about 200C, so that the products warm up well, until the very middle, and after 15-30 minutes I reduce it to 150-160C. The specific temperature and cooking time depend on the products and the volume of your pots.
• turn off the oven a little earlier than the dish is ready, in 5-10 minutes it will reach. The pot holds heat well, so the dish in it continues to cook for some time after it is turned off.
• We take the pot out of the oven with thick oven mitts and put it on a wooden board, a stand under a hot or folded towel. Do not put on a wet or cold surface, it may crack.
• To prepare dishes with a bright aroma, it is advised to line the inside of the pot with parchment so that its walls do not absorb the smell. And better for different recipes use different pots. Well, if the pot already smells of fish or spices, place it in an ode for 8 hours, diluting a little baking soda then wash well.
• wash the pots with a soft sponge so as not to scratch. Detergents, as we already know, should not be used. But how to wash the pot of fat? You need to fill it with water, adding a little vinegar, and heat it in the oven for 30 minutes. After that, the walls of the dishes will be easily washed. Wipe the pot and put it to dry on a dry towel, or better - in the sun.

I would be glad if these tips help you cook delicious food in pots! Here are the recipes I have tried. Try and write about your impressions, send your tips and recipes! 🙂

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

Preparation for cooking

To prepare a hearty baked meat or vegetable dish, decide on its pleasant taste with the type and capacity of the dishes in which it will be cooked. Ceramic products, especially those made by hand, can be covered with small cracks and chips, change color or even break if kept in improper conditions.

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

Cooking roast meat in pots - 3 recipes

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

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

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

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

Pork

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

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

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

Beef

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

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

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

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

From chicken

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

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

Soup recipes in pots

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

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Ingredients for 4 servings:

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

How to cook:

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

Video recipe

Pea soup

Ingredients for 3 servings:

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

Cooking:

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

Fish in pots

Pollock for a couple

Unusual for most, but very simple and healthy dish.

Ingredients:

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

Cooking:

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

Silver carp with asparagus

Ingredients:

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

Cooking:

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

Porridge in pots

Buckwheat baked with chicken fillet and onions

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

Ingredients:

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

Cooking:

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

Sweet porridge with pumpkin

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

Ingredients:

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

Cooking:

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

How to cook vegetables in a pot

Braised cabbage with potatoes

Ingredients:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Dishes in clay pots are especially tasty: juicy and tender. They retain heat for a long time, which gives the feast a unique atmosphere of comfort. A selection of recipes for such dishes for cooking in the oven will help you find the perfect solution for every day or for a special meal.

Pork in pots with potatoes in the oven

Meat in pots is an easy option for a hearty lunch that does not require a lot of time from the hostess to prepare.

You will need:

• potatoes - 3 - 5 pcs.;
• onions and carrots - 1 pc.;
• mayonnaise and cheese - to your taste;
• a little greens, black ground pepper and salt.

Cooking:

1. Wash and peel potatoes, onions and carrots.
2. Grind vegetables and meat: cut carrots and potatoes into cubes, onions into half rings, pork into small pieces.
3. Lay the products in the pots in layers, lightly smearing each with mayonnaise. Place potatoes at the bottom, then carrots with onions, and meat on top.
4. Salt and pepper the contents of the container, add herbs and pour water.
5. Sprinkle grated cheese on top.
6. Cook in the oven for about an hour at a temperature of 190 - 210 degrees.

Homemade roast chicken

Chicken in a pot with vegetables is a great dish for a family dinner.

You will need:

• chicken fillet - 750 g;
• champignons - 280 g;
• potatoes - 6 - 9 pcs.;
• onion and carrot - 2 pcs.;
• vegetable oil - 45 g;
• cheese - 150 g;
• homemade cream - 8 large spoons;
• salt, pepper, herbs and curry - to taste.

Cooking:

1. Wash the chicken meat, wipe dry and finely chop.
2. Chop the washed mushrooms into slices, and the onion into half rings.
3. Place the onion in a hot frying pan with oil and simmer over low heat for a couple of minutes.
4. Add mushrooms and fry the ingredients, stirring constantly.
5. Peel carrots and potatoes, cut them into cubes. Coarsely grate the cheese.
6. For the sauce, combine 400 g of boiling water and cream, add seasonings to the resulting mixture, salt and mix.
7. Arrange the products in a pot in layers (the sequence is at your discretion) and pour sauce over 2/3.
8. Sprinkle cheese on top and cook in an oven preheated to 180 degrees for about an hour.

Pilaf in pots

You will need:

• rice - 1 cup;
• pork pulp - 250 g;
• sunflower oil - 30 ml;
• onions and carrots - 1 pc.;
• salt, seasonings for pilaf - to taste.

Cooking:

1. Rinse the meat, dry it, cut into small cubes and lightly fry until golden brown in a heated frying pan with oil.
2. Wash, peel and chop vegetables. Cut the onion into half rings, and the carrot into bars.
3. Add the vegetables to the meat and fry, stirring constantly, for about seven minutes.
4. Remove from heat and spread the contents of the pan among the pots.
5. Rinse the rice and add to the rest of the products.
6. Pour about 300 ml of water into the resulting mixture (it should slightly cover the cereal), salt and season with seasonings.
7. Transfer the pots to an oven preheated to 180 degrees and cook until the rice absorbs all the liquid.

Chicken hearts with vegetables

You will need:

• chicken hearts - 580 g;
• champignons - 5 - 7 pcs.;
• onions and carrots - 1 pc.;
• flour and sour cream - 2 tbsp. spoons;
• potatoes - 2 pcs.;
• cream (can be replaced with water) - 3/4 cup;
• butter - 50 g;
• salt, pepper and other additives to taste;
• a little green thyme.

Cooking:

1. Rinse the stomachs and place in a bowl. Add chopped thyme, salt and pepper.
2. Let the offal brew for about half an hour, and then evenly fry for vegetable oil.
3. Add finely chopped onion to the pan to the stomachs and simmer a little.
4. Wash and clean potatoes and carrots.
5. Grease the inside of the pots with oil and lay the potato slices on the bottom. Place carrot circles on them, and on top - pieces of champignons.
6. Add hearts with onions to vegetables.
7. Melt the butter in a frying pan and fry the flour a little on it, then add the cream (water) and sour cream to the resulting mixture. Mix.
8. Pour the contents of the pots with the resulting sauce. Cover with a lid and place the dish in a cold oven.
9. Cook at a temperature of 190 - 210 degrees for 40 minutes.

Buckwheat with minced meat

Porridge from the usual cereals, cooked according to this recipe, will be much tastier. As if from a Russian oven!

You will need:

• buckwheat - 200 g;
• homemade minced meat - 400 g;
• onion and carrot - 1 pc.;
• champignons - 150 g;
• tomato paste - 2 tbsp. spoons;
• a pinch of spices and salt;
• butter for frying - 1 tbsp. the spoon;
• a few onion feathers to decorate the finished dish.

Cooking:

1. Wash all products, peel vegetables.
2. Cut the mushrooms into cubes, onion into small pieces, coarsely grate the carrots.
3. Melt the butter in a frying pan, fry the carrots and onions on it until the latter acquires a golden hue.
4. Throw the pieces of champignons to the products and fry everything together for a short time, then add the minced meat.
5. Simmer for about 15 minutes, add salt, add spices and put tomato paste. Stir, keep on fire for another 5 minutes.
6. Place the meat with vegetables in pots and cover with washed buckwheat on top.
7. Add a little salt and pour water or broth, completely covering the cereal with liquid.
8. Cover the pots with lids and keep in the oven at a temperature of 170 - 180 degrees until cooked.

Lenten vegetable stew recipe

Lenten dishes in pots are indispensable in the menu of vegetarians. They are also suitable for those who follow different diets.

The number of ingredients and the composition of the stew can be changed to your liking.

You will need:

• potatoes -2 - 5 pcs.;
• Beijing cabbage - 1 pc.;
• cauliflower - 180 g;
• white cabbage -270 g;
• onions - 1 pc.;
• zucchini and carrots - 1 pc.;
• tomato juice - 160 g;
• sunflower oil - 140 g;
• garlic - 2 cloves;
• salt, ground black pepper and bay leaf- taste.

Cooking:

1. Wash vegetables. Cut potatoes into cubes and fry in vegetable oil.
2. Add to it first the onion, cut into pieces, and then the carrot cubes. Fry lightly, stirring constantly.
3. Beijing and white cabbage chop, divide the color into inflorescences.
4. At the bottom of the pot, place a carrot with potatoes and onions, then arrange different types cabbage.
5. Top with chopped zucchini, spices and salt.
6. Pour everything with tomato juice and cook in a preheated oven for 40 minutes.
7. Remove the dish, add chopped garlic and let it brew for 5 minutes, covered with a lid.

Dumplings baked in pots

Dumplings prepared according to this recipe are languishing in milk, due to which a tender creamy mass is formed in the pot.

You will need:

• dumplings - 0.5 kg;
• eggs - 2 pcs.;
• milk - 120 ml;
• butter - 70 g;
• sour cream - 4 tbsp. spoons;
• hard cheese - 50 g.

Cooking:

1. Boil dumplings in salted boiling water for 3-4 minutes until half cooked.
2. Place 11-14 pieces on the bottom of the pot.
3. Beat egg with sour cream and milk until smooth.
4. Pour the resulting mixture into pots, put a piece of butter on top and sprinkle with grated cheese.
5. Bake in the oven at a temperature of 190 - 210 degrees for about 40 minutes.

Cooking beef with mushrooms

You will need:

• beef - 380 g;
• potatoes - 0.5 kg;
• champignons - 340 g;
• onions - 140 g;
• sour cream - 200 g;
• water - 200 ml;
• tomato paste - 20 g;
• soy sauce - 40 ml;
• sunflower oil - 50 ml;
• a little salt, herbs, a mixture of dry herbs and spices.

Cooking.

1. Wash the meat and cut into pieces. Place them in a bowl, add salt, combine with soy sauce and spices. Mix and let stand.
2. Fry the mushrooms cut into thin slices in half the vegetable oil for about 15 minutes. Then transfer them to a separate bowl, salt and pepper.
3. Fry lightly salted meat in the remaining oil.
4. Cut the washed onion into half rings, peeled potatoes into cubes or slices.
5. Half fill the pots with meat, place a layer of onions and mushrooms above, and then potatoes. Season with dry herbs and spices.
6. Combine sour cream with water and tomato paste. Add some salt, black pepper and stir.
7. Pour the resulting sauce into pots, cover them with lids and put in a cold oven.
8. Bake for about 50 minutes at a temperature of 190 - 210 degrees.

Barley porridge stewed with meat

You will need:

• meat fillet - 650 g;
• pearl barley - 400 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• water (broth) - about 1.4 l;
• vegetable oil - 20 ml;
• salt, ground pepper, laurel leaves and dill greens - to taste.

Barley should be pre-soaked in cold water for a period of 3 to 10 hours (the more the better).

Cooking:

1. Meat fillet (you can use any, if desired), cut into small pieces and salt. Add spices.
2. Heat a little vegetable oil in a frying pan and fry the meat in it until golden brown.
3. Add chopped onion and continue cooking until translucent.
4. Coarsely grate the carrots and add to almost finished products. Simmer everything together for another 6 minutes.
5. Combine the fried vegetables and meat with pearl barley and mix.
6. Fill the pots with the resulting mixture, leaving 1/3 or a little more free space.
7. Pour water (broth) into the containers, without adding a couple of centimeters to the top.
8. Sprinkle some salt and pepper, toss in the bay leaf and cover with lids.
9. Put in the oven and simmer for half an hour at a temperature of 190 degrees, then cook for about an hour at 170 degrees.

Pasta with cheese and vegetables in a bowl

You will need:

• pasta - 190 - 210 g;
• carrots and onions - 1 pc.;
• butter and flour - 2 tbsp. spoons;
• milk and 30% cream - 1 glass each;
• cheese - 300 g;
• zucchini - 200 g;
• a little vegetable oil for frying, salt, ground pepper and herbs.

Cooking:

1. Boil the pasta in salted water until almost cooked, add a little olive oil(so they don't stick together).
2. Clean and wash vegetables. Cut the carrots into small half rings, and the zucchini into cubes. Fry vegetables in vegetable oil for 6 - 7 minutes over medium heat. Salt them and season with spices.
3. Melt the butter in a frying pan and fry the chopped onion in it until transparent. Add flour, mix and continue cooking for a couple more minutes. Add cream with milk, a little salt and pepper. When everything boils, throw in the chopped cheese and let the mass thicken.
4. Pour sauce over pasta, combine with vegetables and mix.
5. Put the resulting composition in pots and bake for a quarter of an hour at a temperature of about 210 degrees.

Georgian Chanakhi recipe

Caucasian chanakhi is similar to thick soup or goulash. This ancient dish is traditionally cooked in pots.

You will need:

• lamb ribs - 0.5 kg;
• potatoes - 7 pcs.;
• red beans - 180 g;
• onion and lettuce pepper - 1 pc.;
• tomatoes and carrots - 2 pcs.;
• vegetable oil - 100 ml;
• garlic - 3 cloves;
• a little salt, parsley and allspice;
• laurel leaf - 2 pcs.;
• hops-suneli - a third of a teaspoon.

Cooking:

1. Boil the beans for about an hour.
2. Cut lamb ribs into small pieces and fry.
3. Lightly chopped and peeled potatoes are also browned on all sides.
4. Carrots, sweet peppers, onions wash and chop. Remove the skin from the tomatoes and cut the flesh into pieces.
5. Fry the onion in a heated frying pan with vegetable oil for 2-3 minutes. Add pepper and carrots to it and simmer for 3 minutes, stirring.
6. Throw tomatoes into the resulting mixture, make a minimum fire and simmer everything together for about 5 more minutes.
7. Put the meat on the bottom of the pot, fill in the beans, and then place the vegetables.
8. The top layer will form potatoes, which then need to be salted, seasoned with spices and bay leaves.
9. The dish will only need to be filled with liquid so that the potatoes are completely under water.
10. Bake in the oven for about an hour and a half at 210 degrees. After cooking, throw chopped garlic, chopped herbs into the vats and let it brew.

Milk millet porridge with pumpkin

Healthy cereals and delicious pumpkin– ideal for breakfast or light diet supper.

You will need:

• milk - 1.5 cups;
• millet groats - 1 glass;
• pumpkin - 500 g;
• a little butter.

Cooking:

1. Rinse well in warm water millet until the liquid is clear.
2. Clean the pumpkin and cut it into cubes.
3. Heat the milk and throw in the vegetable slices. Salt a little and boil.
4. Add millet and boil everything together for about 15 minutes.
5. Place the mass in pots, cover with a lid and cook at 130 degrees for about half an hour.

You will need:

• fish fillet - 700 g;
• potatoes - 6 pcs.;
• onion - 1 large;
• carrots - 2 pcs.;
• sour cream - 180 ml;
• salt and pepper to taste.

Cooking:

1. Peel and wash vegetables. Cut the potatoes and onions into small pieces, grate the carrots on a coarse grater.
2. Slightly fry onions and carrots in vegetable oil.
3. Put the potatoes on the bottom of the pot, and place the fried vegetables on top. On them, place the fillet of any fish cut into small pieces.

You will need:

• minced meat - 450 g;
• egg - 1 pc.;
• medium-sized cabbage - half a head;
• rice - 3 tbsp. spoons;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomato paste - 3 tbsp. spoons;
• mayonnaise - 1 tbsp. the spoon;
• salt - to taste.

Cooking:

1. Lightly stew the cabbage in vegetable oil.
2. Boil rice until half cooked.
3. Mix minced meat with egg, cabbage and rice, add a little salt.
4. Prepare the sauce: fry the carrots with onions, combine them with tomato paste and mayonnaise, salt a little.
5. Place the prepared minced meat in pots and pour over the sauce.
6. Cook at a temperature of about 200 degrees for about 45 minutes.

Turkey fillet in pots

You will need:

• turkey fillet - 600 g;
• potatoes - 5 pcs.;
• sour cream - 150 g;
• carrots - 1 pc.;
• a little bay leaf, fresh rosemary, ground black pepper and salt.

Cooking.

1. Grind the peeled and washed vegetables: cut the potatoes into small pieces, and the carrots into cubes.
2. Chop the meat into small pieces.
3. Salt and pepper sour cream, mix.
4. Combine potatoes, carrots and meat fillet and mix with sour cream.
5. Distribute the resulting mass into pots, put in each a bay leaf and a piece of rosemary sprig.
6. Cook in the oven for about an hour at 180 degrees.

Dishes in clay pots are especially juicy, fragrant and tasty. Almost the same as dishes cooked in a Russian stove.

In such dishes you can cook fish, meat, vegetables, cereals and more. You can also reheat already prepared food in such pots. In order for the dishes to come out very tasty, it is important to remember a few secrets of clay pots.

1. Having bought such a container, do not rush to immediately try to cook something in it. The pot must first be soaked in water. The container is immersed in cold water and left for an hour. If the pot is covered with glaze, then you just need to boil it in a saline solution with vinegar (take 100 ml of vinegar per tablespoon of salt).

2. Each time before starting cooking, the pot must be kept in cold water for 15 minutes. The walls will absorb the liquid, and the dish will turn out especially juicy.

3. Do not put pottery in a hot oven. sharp drop temperatures can cause the pot to crack. The best place for a pot in the oven - the bottom shelf.

4. It is strictly forbidden to use clay pots on an open fire or on the hob of an electric stove. After removing the pot from the oven, it should be placed on a wooden surface. If a hot pot is placed on a cold base, it may crack.

5. After use, the pot must be washed and dried. It must be kept open so that an unpleasant odor does not appear inside.

6. When appearing in ceramic dishes bad smell, you can remove it with ordinary soda. To do this, pour water into the container and dissolve a couple of tablespoons of table soda in it. The mixture is left in the pot overnight. In the morning, the water is simply poured out, and the dishes are rinsed.

7. If the preparation of the ingredients from which the dish is cooked requires approximately the same time costs, then they are placed raw in the dishes at the same time. If the cooking time is different, then some of the components are pre-cooked. For example, when cooking potatoes with meat in a pot, the last ingredient is lightly fried beforehand.

8. In order for meat and potatoes to reach readiness at the same time, they are put raw in a pot and poured with tomato juice.

9. An ordinary soup warmed up in a pot will turn out to be very tasty if you use a flat cake instead of a lid. The edges of the pot are smeared with sunflower oil so that the dough does not stick tightly, and the dish is placed in the oven. As soon as the cake is browned, the soup can be taken out and eaten.

As you can see, cooking in clay pots is a very tempting activity. 🙂

Bon appetit!