Collect the remains of different products together and bake - what could be easier? A variety of casseroles rescue housewives on ordinary days and serve as a real decoration of the table during the holidays. Cooking can be almost any product, the main thing - to take care of competent culinary combinations. And then the result will be excellent.

The secret of this woman

There is a famous saying that this woman can do anything from the scandal, hat Women's Hat: how to make the right choice   and lettuce. Culinary component of this popular expression may change - as a symbol of skills this woman is not only a salad, and sauce, and in some cases - a casserole.

Indeed, casserole - a wonderful dish for cooking which can use any of the products. The very way of cooking is also very simple: all the mix and bake. But in a strange way the result always turns out delicious, of course, if all the ingredients are in harmony with each other. It is no coincidence casseroles are almost all ethnic cuisines: resourceful housewives around the world have used thus remains of products.

English pudding with fruit, French fries Gratin, juicy Italian lasagna, Russian lapshevnik with cheese, delicious dessert from semolina, cooked in white wine, and a traditional Greek moussaka Charlotte Charlotte: Russian apple pie recipe   of stale bread - these kinds of casseroles are known worldwide. But there are many varieties of quiches that were invented by accident and not worthy of world fame. Recipes of dishes passed down from generation to generation and are very much appreciated by those who are economically leading economy, as well as those who prefer a creative approach to cooking.

Types of casseroles

From what we can cook casseroles? Almost of all. Traditionally, food is the foundation of any rich, starchy foods - cereal or porridge, flour, stale bread, potatoes, pasta. It makes a hearty casserole. Some casseroles, however, is dominated by other products, but without the addition of a small starchy ingredients is still not complete. For example, the famous cheesecake made from cream, to which is added the semolina. Munk swells in an acidic medium, absorbing excess moisture, and gives casserole fluffiness, softness and juiciness.

It can be added based on starchy both sweet and savory ingredients. The remains of a small amount of meat or meat, which is not enough to prepare full meals; fish or canned fish; frozen or fresh vegetables; fresh or dried fruit; a variety of dairy products - a list of possible ingredients is incredibly broad. Experiment with combinations of products can be infinite, but it is important to stay within the framework of good taste: hardly anyone will appreciate, say, an original combination of salted fish and dried apricots.

Savory casseroles are perfect for lunch or dinner, sweet puddings can be eaten for breakfast or dinner. For dessert, sweet puddings will be ideal if the lunch consisted of light and low-calorie dishes. As a rule, a mandatory component of a raw egg casserole, which is used for bonding the remaining ingredients. Of course, you can cook casseroles and egg-free, but in this case the finished dish can be uncomfortable there.

Subtleties cooking

Some of the ingredients used for making raw casseroles, but most preference is given to products, already subjected to a heat treatment. For example, macaroni casserole made use of already cooked until tender small and medium pasta "horns", "springs", "feathers", "shells". Several less long spaghetti use - they are usually pulverized before mixing with other ingredients. Perhaps the only exception becomes the lasagna: sheets of dough slightly scald with boiling water before going to a baking dish.

The pasta can be made both savory and sweet puddings. Very tasty casseroles obtained pasta with meat and vegetables. On top of such "lapshevniki" or "wop" is usually sprinkled with grated cheese - thanks to casseroles have obtained an appetizing crust. To prepare the dessert casseroles pasta mixed with sweetened cottage cheese or fruit.

Rice for casseroles usually boiled at least until half. In most cases used korotkozernye starchy varieties which do not disintegrate after cooking. Rice casserole can also be savory or sweet. For sweet rice casserole usually boil in the milk, adding at the end of cooking sugar, vanilla, cinnamon or other spices. For savory casseroles rice boiled in water until tender, or until soft, then mixed with meat, chicken, fish, mushrooms, vegetables and cheese, and then bake in the oven.

It is often used for casseroles semolina. Unclaimed breakfast semolina mixed with dried fruit and eggs, baked in the oven - and is preparing a new dish, a delicious pudding, which can be served with fruit sauce or condensed milk. Serve a semolina pudding is usually cold, even though it is tasty and in the form of heat. And in some semolina casserole placed in a dry form in the cooking process it absorbs the juice of other components and gives the finished dish a wonderful texture.

Potatoes used for casseroles in various forms: foundation courses can be mashed potatoes, slices of boiled potatoes, thin plates of raw potato or potatoes, grated, for pancakes Draniki . Potato casserole cook usually savory. The most popular is probably the casserole of potatoes with minced meat - tasty and satisfying, this casserole is desirable both as a wholesome snack, or as a main dish. These puddings are usually eaten hot, right of the oven, or even warmed up.

Maria Bykov

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