Cooking in the country

[I invite everyone to share their secrets of cooking and cooking in the country - fast, tasty, healthy! Share your tips, secrets, recipes ...]

So summer has come….

The chores began in the country - a vegetable garden, a garden, a lawn, strawberries, potatoes and .... a lot of things that require attention, strength, energy.
And then there are children, family, guests who want to eat at the dacha, and not three times a day, like at home - but many, many times ...
And you need to cook and feed everyone.

This topic will help you properly prepare for the weekend, make the necessary culinary preparations, prepare dishes in advance, lay them out and save them before going to the country, thereby saving your time, nerves, and strength.

I invite everyone to share their secrets of cooking and cooking in the country - fast, tasty, healthy!

Share your tips, secrets, recipes ...

Weekend at the dacha starts on Monday! We begin to prepare for feeding in the country and make our life easier.

For example, you can pre-cook homemade stew in a multicooker, put it in plastic jars and put it in the freezer - we will take portioned jars to the dacha.

In the freezer, you can store what has been prepared in advance - pack it in plastic jars and vacuum-seal it in dishes or bags.

Even bread can be baked in advance and packed in a vacuum bag - it will last for several days.

You can also cook broth, cabbage soup, borscht and other first courses and put them in 0.5-1 liter plastic containers and freeze.

You can pre-cook spaghetti with sauce and freeze in dishes or vacuum bags.

You can prepare meat chops in advance and marinate them directly in vacuum bags, you just have to open the bags and fry them whole, or cut into pieces and make with gravy.

You can make boiled pork, rolls and other meat products in advance, cut and put in bags under vacuum. The slices are perfectly stored under vacuum in the refrigerator, or they can be removed in the freezer.

You can boil chicken breast or other meat, cool and remove under vacuum, in the country we will make a salad or sandwiches.

In vacuum cans or bags, you can pre-cut vegetable and meat salads - just do not fill them with mayonnaise or other dressings. The salads will perfectly reach the dacha and will not deteriorate or wrinkle.

The topic, of course, is more than relevant. But I cook everything fresh on the spot. Just making a detailed list of products. At home (on Friday morning) I always bake placinths (vertutas), plus something sweet, because neighbors run into a glass of wine. Sometimes I take thin pita bread, and on the spot there is already cheese, fresh herbs, etc., wrapped there and fried. But with great interest I am waiting for the advice of our members of the forum, perhaps, and my dacha kitchen hard labor will become easier.

When we leave for the dacha, I take rice as a garnish for grilled meat.
I cook rice in a slow cooker with vegetables and oil, or Lemon risotto for fish. I pour it on the foil folded several times, twist it on top and then put it on the wire rack and heat it up. Rice leaves with a bang.
But with grilled vegetables, something is not going well for me. Just cut (tomato, eggplant, pepper) and grill my home ones do not want to eat, but I don’t know how to make one.

The most delicious is vegetables-peppers, eggplants, fried whole on a grill, then chopped coarsely with a knife, + tomatoes, onions, garlic, black pepper, vegetable oil - just raw eggplant caviar in Odessa, but the taste of vegetables cooked on an open fire is it's something ...

And we make sauce for the meat at the dacha: apples, eggplants, zucchini, sweet peppers, oranges, tomatoes are baked on the grill and we will find something else. Grind everything in a blender, add hot pepper, garlic, herbs, spices to taste.

Last year, my guests came with their dish.Since then, no "grill" is complete without it.
We buy frozen mackerel. Defrosting. We fix, leaving the head, making incisions along the back. Rub with a mixture of black pepper (and who likes a mixture of spices "for fish") and salt. Drizzle with lemon. Marinated for 30 minutes. But if you bring pickled candles from here, it won't get any worse. Stuff the "belly" with cilantro.
Put on the wire rack and grill. Turn over. On each of the 4 sides for about three minutes.
When I saw it raw for the first time, I thought: "Right now there will be a stench ..."
But no. Everything turned out to be cultural. But the taste is special. I pamper myself in winter - I cook in the oven under the grill at home. I have to fight the smell - I turn on the hood, open the windows. But if I'm waiting for guests, I cook in a day to make it disappear. So on the second day it turned out to be even tastier.
Bon Appetit.

When we come to the dacha we smoke fish: turpentine or cheese, we fry a kebab, to it a salad of vegetables. For dessert, we take gingerbread cookies with unusual tastes from the Private Gallery tm. As I remember all this, salivation is already flowing - delicious.