I don't like to spend a lot of time on daily food preparation, so I'm always looking for simple recipes and cooking methods. The idea of homemade convenience foods seemed very interesting to me - and, as it turned out, it can really make life easier.
Famous chefs are often advised to regularly make preparations for the future. So, for example, the legendary Spaniard Ferran Adria recommends always keeping freezer fish, chicken, beef broths, tomato sauce, bolognese and pesto sauces, peas, spinach. I use frozen vegetables all the time, but I have never tried to store sauces and broths in the freezer. So, one Saturday, I stocked up on patience, as well as a set of colorful containers and packaging of plastic bags, and I was going to spend half a day in the kitchen, so that later I could enjoy homemade food without any effort for as long as possible. I decided to cook, hedgehogs with cheese, stuffed peppers, cutlets, bolognese sauce, cheesecakes and broths - vegetable and chicken (and at the same time boiled chicken meat).
Cutlets - the first thing that comes to mind when you think about semi-finished products. I have made them myself before. simple recipe from ground beef, white loaf, eggs and onions. But with freezing at first there were difficulties. Many advise putting the cutlets first on a cutting board and put them in the freezer with it, and when they harden, put them in a bag. But for some reason, things didn’t work out for me: either the cutlets froze tightly to the board, even though it was sprinkled with flour, or they didn’t have time to freeze to the end and then stuck together in a bag. As a result, I came up with a method that turned out to be very convenient for me: I put the cutlets on a plate covered with cling film or a package so that there is free space between them, and then I cover it with another layer of film on top. Already frozen cutlets are very easy to separate from polyethylene, put in a bag and store in it.
Having fashioned cutlets from the cabbage-meat mass, I sent them to the freezer, also laying them out on plates covered with cling film.
For hedgehogs with cheese I took 1/3 boiled rice and 2/3 ground beef, egg and onion. Mixing everything in homogeneous mass, blinded small round cutlets from it and, putting a piece of cheese in the middle, pinched the edges well, like a pie, and then gave the cutlet the shape of a ball. I froze the hedgehogs using the same “technology”.
Next came the turn. I chose classic with meat. I thought it was one of the most great options homemade semi-finished products - cook very quickly, freeze easily.
From the remaining minced meat, I prepared a huge frying pan of bolognese sauce according to the recipe of Ferran Adria (however, I excluded pork and butter, but added a little red wine), and then, having cooled, I laid it out in containers and sent it to the freezer.
Bolognese sauce (from the book " Family dinner. Cooking at home with Ferran Adria")
(can be stored for 5 days in the refrigerator or 6 months in the freezer)
Ingredients (for 2.5 kg):- 225 g, minced beef - 1.2 kg, minced pork- 350 g, onion - 500 g, celery - 150 g, carrot - 400 g, olive oil extra virgin - 150 ml, chopped tomatoes in own juice- 1.6 kg, sugar - 2 g, tomato paste- 12 y.
Cooking. Put large saucepan on fire a little more than average. Melt the butter. Add minced beef and fry until it changes color, then add the minced pork. Saute for a few more minutes, then sprinkle with salt and pepper and cook for another 15 minutes, stirring frequently, until the mince is golden brown. Meanwhile, finely chop the onion, celery and carrots. Place another saucepan over low heat and pour olive oil into it. Sauté vegetables lightly until tender, about 12 minutes. Add meat to vegetables and mix well. Add chopped tomatoes and puree. Sprinkle with salt, pepper and sugar. Cook over low heat for an hour and a half.
By the way, you can make it in advance and freeze it homemade pasta, as, for example, advises Valentino Bontempi. Then your super homemade spaghetti and bolognese sauce can be taken out of the refrigerator at any time and cooked in just 15 minutes.
Ingredients: 1 chicken carcass, 1 teaspoon black peppercorns, 1 Bay leaf, 2 celery stalks (chopped), 1 large head onion(chopped), 2 carrots (chopped), 3 thyme sprigs, 1 teaspoon coarse salt
Cooking. Place all ingredients in a large soup pot, pour over cold water(volume 2.8 l) and bring the broth to a boil over high heat. Remove foam, then reduce heat and simmer over low heat for 1.5 hours. Cool the broth, then strain and pour into freezer containers. The broth is stored in the refrigerator for 1-2 weeks, in the freezer - 6 months.
I added a little more water, but the broth still came out quite strong. When it cooled down, I divided it into 4 servings (about 1 liter each) and froze in plastic bags- not very aesthetically pleasing, but convenient.
Boiled chicken meat
I took the chicken meat off the bones and, dividing it into portions and putting it in containers, also froze it. It can be added to salads, soups, or, lightly fried, mixed with a sauce of champignons, garlic and cream.
Vegetable broth (from Gwyneth Paltrow's Daddy's Girl)
Ingredients: 1 large onion (chopped), 2 carrots (chopped), 1 stalk celery (chopped), 1 leek (chopped), 3 garlic cloves, crushed with the flat side of a knife blade, 4 sprigs of parsley, 4 sprigs of thyme, 2 tarragon sprigs, 1 bay leaf, 1 teaspoon of coarse salt, 1 teaspoon of black peppercorns, 2.8 liters of cold water.
Cooking. Combine all ingredients in a saucepan. Bring the broth to a boil, then lower the heat and simmer for 45 minutes over low heat. Let cool and strain into a clean container. Such a broth is stored in the refrigerator for 1-2 weeks, in the freezer - 6 months.
The vegetable broth is very flavorful. I froze it in small bags, like chicken.
Syrniki
I cooked, and from freezing them taste qualities weren't hurt at all. What cannot be said about lazy dumplings, which I often cooked before and once froze as an experiment: they immediately crumbled during cooking.
Results: everything about everything took me about 5 hours, I tried to cook several dishes at the same time. But final result I was not only pleased - he shocked. The resulting blanks were enough for my husband and I for almost three weeks. All this time we spent a minimum of time cooking, and it seems that we saved a lot of money - after all, store-bought semi-finished products are not only much inferior in quality homemade food, but are also more expensive. Of course, the issue of lack of time can be solved in another way: going to a restaurant, ordering food at home or, in the end, cooking pasta with sausages is a personal matter for everyone, but I found for myself perfect option and maybe it will be useful for someone else.
Photo: Photocuisine/Fotolink, StockFood/FOTODOM.RU
This is not an advertisement for factory-made frozen semi-finished products, by no means. We made our preparations ourselves, on a free day and to the taste of family members, so that on working days it only remained to bring the dish to an edible state, supplement it with a side dish and salad.
Two rules of economical housewives
1. The rule of buying food- we buy what we need, not what they want to sell us:
a) We make a list of products and buy strictly according to the list.
b) We monitor nearby supermarkets on the Internet for ongoing promotions on products of interest to us.
c) We don’t fall for all sorts of “lure”, such as “buy two for the price of three and get the third for free.”
d) We go for groceries, having thoroughly refreshed ourselves at home.
e) We choose slowly, compare prices and check the expiration date.
f) We make basic purchases once a week, according to the menu, and in the middle of the week we buy only bread and dairy products.
g) We do not buy semi-finished products.
2. To eat sparingly, you need to cook on your own, making up the menu.
Since spending money on food is directly proportional to the number of visits to supermarkets and markets, we can reduce it to a minimum.
To do this, we will choose the time (preferably immediately after the salary), draw up a menu for the week (month) and purchase all the main products once.
Advice: If we buy products in advance, some of them need to be quickly processed into semi-finished products. It is better to do this on Saturday (and devote the whole day to family on Sunday).
It is the cooked and frozen semi-finished products that will allow you to no longer spend money on food and reduce the time for cooking on weekdays.
Meat dishes
If you want to save money and eat meat, you need to use it sparingly. From the same piece of meat, you can fry chops and eat at a time, or you can, as we suggest, grind it into minced meat.
Very profitable home liver. It is easy to prepare, inexpensive and, as needed, you can use it for pies, pancakes, dumplings or naval pasta.
Our advice: instead of the usual kilogram of minced meat, take two, two and a half kilograms. You will spend the same time for cooking minced meat for cutlets, but provide yourself and your family with blanks for a month. And it is not at all necessary to cook only meatballs from minced meat. You can make cutlets and meatballs for a change, goulash, meatballs,beef stroganoff (thin strips) etc...
I won’t specifically say a word about dumplings, khinkali and manti - this is already clear to everyone.
I stack the blanks on cutting boards. I have a lot of them especially for freezing semi-finished products. I always put a plastic bag on the board so that the blanks can be easily removed after freezing.All this separately must be folded either in the refrigerator or in the freezer. Take out and cook as needed.
Goulash
Cut the meat into 3x3 cm pieces and pepper it generously. Fry and cool down in a container. Salt will already be directly in the manufacture of dinner.
Chops prepared for a couple of days
It is quite easy to make this semi-finished product: take a piece of tenderloin or neck (pork, veal, lamb), cut into portioned pieces, beat off and place in the marinade. The marinade is also done quickly: we throw 1 tsp into boiling water (1 l.). salt, 0.5 tsp sugar, 1 tbsp. dry white wine or a weak solution of vinegar, 2-3 cloves, 3 peas of allspice. In the cooled marinade we place the beaten pieces of meat.
Balloons air
Prepare the minced meat: meat, onion, garlic, salt, pepper, eggs beaten with a mixer. We knock it down well so that it becomes plastic. With wet hands we form round flat meatballs and put them on a stand. Then there are two options: either keep it in the refrigerator and use (fry, stew) for a maximum of 2 days, or put it in the freezer.
You can also make meatballs for soup - for future use.
Well, things are even simpler with cutlets:
We take out the frozen meatballs from the freezer.
We put in a frying pan preheated with oil and fry on both sides, as we always do.
Add a teaspoon of water to the pan and, closing the lid, let the cutlets steam for no more than one minute, turning off the gas. Everything. Our meatballs are ready. The time spent is no more than 10 - 15 minutes. We prepare a side dish and the second dish for dinner is ready.
Therefore, if you want to save money by listening to my tips and your own “voice of reason”, include dishes using minced meat or liver in the menu.
Also with use meat boiled in broth for salads, casseroles or, like liver, for filling in dumplings, pies, pancakes.
The semi-finished products prepared by you are also good because if they are not used, they will be perfectly preserved until the next big purchase of products.
First meal
Broths are best, of course, prepared in advance in a large saucepanyou can make preparations of broths for first courses. Boil chicken or meat (we boil the meat for broths, and also freeze it fresh). Cook rich broths, in a large saucepan 5-6 liters, and ready - divide into 5 servings and freeze. Take one serving, defrost and add as needed. required amount water. Do the same with the next portion of the blanks for the first courses, when these run out.
"Zharka" for first courses: I usually also peel 2-3 carrots, onions and leave them in the refrigerator in bags. Then in the evening the preparation of "frying" for soup takes at most 10 minutes, in fact, the frying of vegetables itself.
I also boil mushrooms and freeze them especially for soups. This is also a semi-finished product. Alas, this number does not work with potatoes.
Side dishes for the second course
An advance option for side dishes is rice. cook crumbly rice, cool it, transfer to a container with a lid. Instead of rice, you can also do with another porridge - buckwheat, barley.
I cooked it more, and supplement it with goulash, or chop. However, I don’t do this - any cereals, except for corn, are not cooked for long, they practically do not require costs from the hostess, and they are delicious fresh.
But on the other hand, you can come up with such a menu: on Monday you have buckwheat as a side dish, but on Tuesday it would be nice to have chops with cabbage. And please! If on Saturday you finely chopped cabbage, shifted it with grated carrots, peppercorns, rubbed it with salt and sugar (just a little bit) and put it in a jar, then by Tuesday evening you quickly take out a jar of cabbage from the refrigerator, fry it on vegetable oil, add spices to taste - after 7 minutes the side dish is ready for chops.
Perfect for garnishes and boiled"frozen" vegetables. Well, don’t forget about preparations from autumn either: they will diversify your menu.You can also stock up on boiled beets, carrots and turnips. Then on Wednesday evening you can get a fabulous salad of boiled vegetables for meatballs.
Rolls with fillings
Cook meat like chops. You just need to hit harder. Salt and pepper the pieces. Prepare the filling: mushrooms with onions, cheese, boiled egg and greens, thin strips of fried bacon with walnuts and garlic. Put the filling on the meat and twist into a roll. Then you can fry and stew the rolls, or you can send them to the freezer.
Pancakes
Bake pancakes. You can make pancakes from them, with the same minced meat from boiled meat or cottage cheese or something else, or you can freeze them just in a pile, and then thaw them in the microwave, serve with sour cream or jam.
When I cook stuffed pancakes, I fry the pancakes on one side (this way you will save time), on which I then put the filling, wrap the pancakes in an envelope and put them away for freezing. The filling for pancakes can be any:
Boiled meat from the broth, twisted in a meat grinder, with overcooked onions;
Cottage cheese with or without raisins;
Boiled rice with boiled eggs;
Mushroom stuffing, etc.
Fish
I buy big fish - saithe, salmon, pink salmon, halibut, cod. I clean, I clean, I cut in portions. And I freeze these pieces separately. And then I take it out when needed. If frying - in the morning I transferred it from the freezer to the refrigerator, by the evening it thawed, 10 minutes in a frying pan, and you're done. And if you stew or bake in the oven - I took out the frozen pieces, seasoned them in foil or cauldrons, and for 30-40 minutes.
And here are a few more options: chopped pieces for frying, ground minced meat for delicious cutlets, or a completely frozen, peeled small fish.
If the product allows and there are plans for fish soup, then I always put a set for fish broth in a separate bag. It is prepared quickly, and it can provide many options for soups.
desserts
Desserts are not so easy. If you have time on your day off (and the family loves it), then bake more cookies, or muffins, or gingerbread cookies. With pies, stocks will not work: a rare pie is really tasty for 2-3 days of life. But the jams prepared by us, frozen berries and fruits will decorate cottage cheese, porridge, and hot toast.
I often use plastic containers for storage. They are convenient in the refrigerator (freezer) and they have tight lids. My friend prefers plastic bags and minimal marinade. Try, choose!!!
Well, we worked a little on Saturday, but within a week with such a set of semi-finished products you will quickly prepare food for your family. And while you do not spend a lot of time standing at the stove.
I have provided several examples homemade semi-finished products. You may have your own options that save you time, write about them in the comments. For young and novice hostesses, these tips are likely to be very useful.
Today, the economic situation in most of society has its own characteristics:
- the possibility of buying a home, mainly on a mortgage (which many people use);
- great needs of each person and the ability to satisfy them due to the diverse offer of the market, but since not many earn enough, the credit system has spread.
Therefore, most people may experience financial difficulties. Then there is a need to tighten the belt tighter. In such cases, one of the lifelines is economical menu. It will help save money and at the same time eat tasty, satisfying and even healthy.
Let's look at one menu as an example, and then we'll talk about general recommendations for frugal eating.
Below is the menu for the week, indicating the portion size and its calorie content per person.
| Day of the week | meal | Dish | Serving volume | calories |
| Monday | Breakfast | Milk rice porridge | 150 gr | 225 |
| Lunch | tea glass | 200 ml | 60 | |
| 150 gr | 300 | |||
| Dinner | Sauerkraut borscht | 300 gr | 250 | |
| afternoon tea | Cottage cheese with sugar and sour cream | 200 gr | 200 | |
| Dinner | Vegetable stew | 200 gr | 300 | |
| Gravy with pork | 100 gr | 355 | ||
| A glass of kefir | 250 gr | 75 |
| Tuesday | Breakfast | Oatmeal | 150 gr | 205 |
| Lunch | A glass of kefir | 250 ml | 75 | |
| Cookies "warm milk" 4 pcs | 80 gr | 95 | ||
| Dinner | Sauerkraut borscht | 250 gr | 390 | |
| afternoon tea | Baked apple | 180 gr | 80 | |
| Dinner | Rice | 150 gr | 226 | |
| Vegetable salad | 200 gr | 300 | ||
| Second dinner (2-3 hours before bedtime) | Vegetable salad (cucumber, tomato, pepper) | 130 gr | 195 |
| Wednesday | Breakfast | Milk buckwheat porridge | 150 gr | 300 |
| Lunch | tea glass | 200 ml | 60 | |
| 3 sandwiches (bread, butter, cheese) | 150 gr | 300 | ||
| Dinner | Shchi with fresh cabbage | 300 gr | 250 | |
| afternoon tea | Banana | 200 gr | 200 | |
| Dinner | Mashed potatoes | 150 gr | 195 | |
| Cutlet | 100 gr | 200 | ||
| Second dinner (2-3 hours before bedtime) | A glass of fermented baked milk | 200 gr | 160 |
| Thursday | Breakfast | Milk soup with rice | 250 gr | 400 |
| Lunch | A glass of fermented baked milk | 250 ml | 160 | |
| Cookies 4 pcs | 80 gr | 95 | ||
| Dinner | Shchi with fresh cabbage | 250 gr | 220 | |
| afternoon tea | Pear | 130 gr | 50 | |
| Dinner | Pasta with cheese | 150 gr | 300 | |
| 2 pickles | 200 gr | 60 | ||
| Second dinner (2-3 hours before bedtime) | 2 fresh carrots | 100 gr5 | 80 |
| Friday | Breakfast | Scrambled eggs | 130 gr | 260 |
| Lunch | Millet porridge | 150 ml | 250 | |
| Cookies 4 pcs | 80 gr | 95 | ||
| Dinner | Chicken noodle soup | 250 gr | 617 | |
| afternoon tea | Cranberry juice and a bun with apple jam | 250 gr; 100 gr | 150; 200 | |
| Dinner | Buckwheat | 150 gr | 255 | |
| Goulyash beef liver | 80 gr | 160 | ||
| Second dinner (2-3 hours before bedtime) | Beet salad with prunes | 200 gr | 140 |
| Saturday | Breakfast | Cottage cheese casserole | 150 gr | 200 |
| Lunch | tea glass | 200 ml | 60 | |
| 3 sprat sandwiches | 100 gr | 300 | ||
| Dinner | Chicken noodle soup | 250 gr | 617 | |
| afternoon tea | Fruit salad (apple, pear, tangerine, yogurt) | 200 gr | 300 | |
| Dinner | French potato | 250 gr | 650 | |
| 80 gr | 160 | |||
| Second dinner (2-3 hours before bedtime) | A glass of kefir | 250 gr | 75 |
| Sunday | Breakfast | Fried eggs with tomatoes | 150 gr | 280 |
| Lunch | Semolina | 150 ml | 300 | |
| 100 gr | 300 | |||
| Dinner | Rassolnik | 250 gr | 615 | |
| afternoon tea | Milkshake with berries | 250 gr | 200 | |
| Dinner | Pilaf | 150 gr | 4000 | |
| Second dinner (2-3 hours before bedtime) | Apple | 180 gr | 80 |
Grocery list for the week
1. Pork (1 kg) 350 rubles
2. Minced beef (1 kg) 280 rubles
3. Chicken soup set (200 gr.) 60 rubles
4. Beef liver(400 gr.) 75 rubles
5. Rice (1 pack) 60 rubles
6. Oatmeal (1 pack) 35 rubles
7. Buckwheat (1 pack) 70 rubles
8. Millet (1 pack) 48 rubles
9. Semolina(1 pack) 30 rubles
10. Pasta (1 pack) 53 rubles
11. Vermicelli (1 pack) 30 rubles
12. Eggs (10 pcs.) 60 rubles
13. Sprats (1 pack) 90 rubles
14. Potatoes (2 kg) 40 rubles
15. Cucumbers (2 fresh \ 3 salted) 70 rubles
16. bell pepper(1 piece) 30 rubles
17. Fresh tomatoes (3 medium pieces) 140 rubles
18. Beets (2 medium) 10 rubles
19. Carrots (4 medium) 20 rubles
20. Apples (2 pcs.) 50 rubles
21. Bananas (2 pcs.) 20 rubles
22. Pears (2 pcs.) 30 rubles
23. Cookies (2 packs) 60 rubles
24. Bread (2 rolls) 60 rubles
25. Milk (1 pack) 120 rubles
26. Cottage cheese (1 pack) 170 rubles
27. Sour cream (1 can) 80 rubles
28. Low-fat kefir (1 bottle) 70 rubles
29. Ryazhenka (1 pack) 70 rubles
30. Butter(1 pack) 120 rubles
The total cost of products according to such a list is 2401 rubles. It is designed for cooking according to the above menu for a family of two adults.
And in you can see a list of products for only 1000 rubles for a whole week, also for a family of 4 people
Before you go to the store, you need to make a clear list of products needed to prepare dishes from the menu. You don't need to buy anything extra.
It is worth buying products in those places where prices are really lower. It is most profitable to go to the market (you can bargain) or a wholesale base. Promotions in stores are a great help. They must always be monitored.
You need to go to the store for shopping purposefully, and not when you have to. And in order to avoid wasting money, at this time you must definitely be full.
For most people, the main dishes are meat, which are expensive. To save money, you can buy offal - liver, hearts, stomachs. In addition to their low price, they good cooking have wonderful taste.
It is necessary to completely exclude food from the diet fast food, hamburgers, sushi, carbonated drinks. It is very expensive and unhealthy. And also it is worth giving up going to cafes and restaurants (only on very special occasions you can afford such a luxury).
One piece of meat can be used to prepare two dishes. For example, boil a whole chicken or bone with meat (it is better to cook for a long time over low heat - this way the meat will be soft and very tasty). The broth is used to make soup. And clean the meat from the bones. Add some of it to the soup, the rest can be stewed with vegetables or goulash.
In order not to cause indignation of the household during the week, it is necessary to cook their favorite dishes or food with their preferred ingredient at least once. For example, for a husband on Monday, make stew with potatoes, and on Thursday, bake fish with rice as a side dish for his son.
In picky families, you can cook for several days at once. If you cook a large pot of soup, it can last for three days. This will save a lot of money on groceries and time for the hostess.
Many people are very fond of buying juice in cardboard boxes and bottles, which is a very big waste of money. In addition, they contain many preservatives and dyes, which is why they are harmful to health. It will be useful and less expensive to cook compotes and fruit drinks yourself.
It should be borne in mind that for breakfast you need to eat easily digestible dishes, for example, cereals. The most high-calorie meal is for lunch. Dinner should be between breakfast and lunch. It is advisable to eat more often, but in small portions. Therefore, the menu includes snacks - second breakfasts and dinners.
Eating tasty and healthy doesn't mean it's expensive! Eat healthy and be happy!
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According to a study by Rosstat, Russian women work an average of seven hours a day, and then devote more than three more to the house. On weekdays. On weekends, the household is given, on average, no less than work on weekdays. An unfortunate statistic...
How did we do it? I will not dwell on all aspects of domestic female labor, I will only talk about the kitchen. Pretty quickly, through trial and error, we learned to do the only thing that serves as a compromise between lack of time, evening fatigue and the desire to feed the family with a fresh dinner and quickly. These are semi-finished products.
Stop, don't close the page! This is not an advertisement for factory-made frozen cutlets, by no means. We made our preparations ourselves, on a free day and to the taste of family members. On working days, it only remained to bring the dish to an edible state, supplement it with a side dish and salad.
First meal
Broths are best, of course, prepared in advance in a large saucepan. I use a pressure cooker, for example. Indeed, in the preparation of first courses, cooking broth is the longest part of the work. Usually I also peel 2-3 carrots, onions and leave them in the refrigerator in bags. Then in the evening cooking the soup takes about 20 minutes.
I also boil mushrooms and freeze them especially for soups. This is also a semi-finished product. Alas, this number does not work with potatoes.
Meat dishes
I won’t specifically say a word about dumplings, khinkali and manti - this is already clear to everyone. Preparations can be made and the most simple. For the future, cut the meat into beef stroganoff (thin strips), goulash (3x3 pieces), minced meat. Put them all separately either in the refrigerator or in the freezer. Take out and cook as needed.
Goulash
Cut the meat into 3x3 cm pieces and pepper it generously. Fry and cool down in a container. Salt will already be directly in the manufacture of dinner.
Chops prepared for 2 days
It is quite easy to make this semi-finished product: take a piece of tenderloin or neck (pork, veal, lamb), cut into portions, beat off and place in the marinade. The marinade is also done quickly: we throw 1 tsp into boiling water (1 l.). salt, 0.5 tsp sugar, 1 tbsp. dry white wine or a weak solution of vinegar, 2-3 cloves, 3 peas of allspice. In the cooled marinade we place the beaten pieces of meat.
I often use plastic containers. They are easy to store in the refrigerator and have tight lids. My friend prefers a plastic bag and minimal marinade. Try.
Balloons air
Prepare the minced meat: meat, onion, garlic, salt, pepper, eggs beaten with a mixer. We knock it down well so that it becomes plastic. With wet hands we form round flat meatballs and put them on a stand. Then there are two options: either keep it in the refrigerator and use (fry, stew) for a maximum of 2 days, or put it in the freezer.
You can also make meatballs for soup - for future use.
Rolls with fillings
Cook meat like chops. You just need to hit harder. Salt and pepper the pieces. Prepare the filling: mushrooms with onions, cheese, boiled egg and herbs, thin strips of fried bacon with walnuts and garlic. Put the filling on the meat and twist into a roll. Then you can fry and stew the rolls, or you can send them to the freezer.
Fish
Of course, we also treat fish in our own way. If I come across a nice trout, or a great piece of salmon, the first thing I do is divide the fish into "eat now" and "for later." Eat now - that's all you want.
But “for later” there are only a few options: chopped pieces for frying, ground minced meat for delicacy cutlets, or a completely frozen, peeled small fish.
If the product allows and there are plans for fish soup, then I always put a set of fish broth in a separate bag. It is prepared quickly, and it can provide many options for soups.
Side dishes and salads
Oddly enough, but something can be prepared for side dishes. First of all, of course, porridge - buckwheat, for example. I cooked it more, and supplement it with goulash, or chop. However, I don’t do this - any cereals, except for corn, are not cooked for long, they practically do not require costs from the hostess, and are tasty fresh.
But on the other hand, you can come up with such a menu: on Monday you have buckwheat as a side dish, but on Tuesday it would be nice to have chops with cabbage. And please! If on Saturday you finely chopped cabbage, shifted it with grated carrots, peppercorns, rubbed it with salt and sugar (just a little bit) and put it in a jar, then by Tuesday evening you quickly take out a jar of cabbage from the refrigerator, fry it in vegetable oil , add spices to taste - after 7 minutes the side dish is ready for chops.
You can also stock up on boiled beets, carrots and turnips. Then on Wednesday evening you can get a fabulous salad of boiled vegetables for meatballs.
desserts
Desserts are not so easy. If you have time on your day off (and the family loves it), then bake more cookies, or muffins, or gingerbread cookies. With pies, stocks will not work: a rare pie is really tasty for 2-3 days of life. But the jams prepared by us, frozen berries and fruits will decorate cottage cheese, porridge, and hot toast.
Freezing is the easiest way to prepare food for the winter. Moreover, you can freeze almost everything: vegetables and fruits, mushrooms and berries, various spices and spices. Fresh products stored in this way perfectly retain their vitamins and beneficial features all winter. Semi-finished products are also frozen, which, if necessary, can simply be thawed and added to the dish being prepared during its preparation. However, keep in mind that freezing any supplies has its own characteristics. Step by step recipes with photos will help you take into account all the nuances in order to save as many vitamins as possible.
The best recipes with photos
The last notes
The main difficulty in storing radishes is that when frozen in a conventional freezer, where the standard temperature is -18 to -24 ° C, the water contained in the radish turns into crystals that break the fruit. And when defrosted, the radish will simply drain, leaving a puddle of water and a sluggish rag.
