Simple dishes in pots in the oven. Cooking in pots: delicious dishes with photos

In a pot. In a pot, dishes turn out especially tasty and nutritious.

A clay pot can be loosely called the “progenitor” of kitchen utensils. It is easy to use, convenient and versatile. It has been proven that food cooked in a pot is rich in vitamins and microelements, which are preserved due to the special cooking temperature.

You can cook almost any dish in a pot: porridge, meat, fish, poultry, baked milk, some types of desserts and even dough products.

Before you start cooking in a pot, you need to choose the right one. Ceramic or clay pots are best; cast iron is acceptable. But terracotta and glazed pots are not suitable for cooking, as they contain tin. If this element enters the human body, it can cause health problems.

You cannot cook in a new pot right away. It needs to be prepared. To do this, the pot is completely filled with water and placed in the oven. Heat until the water boils. After this, turn off the oven, but do not take out the pot. You need to leave it in the oven until the liquid cools completely. After this, pour out the water, rinse the pot - and it is ready for use.

Cooking times vary. This fact must be taken into account when placing ingredients in a pot. It is advisable to cook foods that take longer to cook in advance. Boil or fry the meat, boil the potatoes until half cooked, etc.

If, after all, all the products are placed in the pot raw, then those that take longer to cook need to be finely chopped. Vegetables, on the contrary, should be placed in large pieces. If you add tomato or tomato juice when cooking potatoes with meat in a pot, the potatoes will not be boiled.

Clay pots should be washed immediately after cooking, as clay absorbs odors very quickly.

Ideally, there should be separate pots for meat and fish.

A dish cooked in a pot does not cool down for a very long time. Meat from a pot is always very juicy, porridge does not stick together and turns out crumbly, vegetables have a more delicate taste.

If it becomes necessary to add water to the pot during the cooking process, then under no circumstances should you pour cold water, as this can lead to a crack in the wall. A hot pot should not be placed on a cold surface to prevent the bottom from cracking. It is best to place it on a board or a special stand.

When preparing a dish in a pot, do not forget that the topmost layer usually turns out dry. Therefore, it is best to put onions or tomatoes on top - they give juice.

Cook in a pot with the lid closed. It is best to use foil for these purposes.

Food cooked in a pot is very tasty, aromatic, and easy to digest. Therefore, it is very useful for children and people with poor health.

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

Meat in pots is a simple option for a hearty lunch that does not require the housewife a lot of time to prepare.

You will need:

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

Preparation:

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

Homemade roast chicken

Chicken in pots 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.

Preparation:

Wash the chicken meat, wipe dry and chop finely.
Chop the washed mushrooms into slices and the onions into half rings.
Place the onion in a hot frying pan with oil and simmer over low heat for a couple of minutes.
Add mushrooms and fry the ingredients, stirring constantly.
Peel the carrots and potatoes and cut them into cubes. Coarsely grate the cheese.
For the sauce, combine 400 g of boiling water and cream, add seasonings to the resulting mixture, add salt and stir.
Place the products in a pot in layers (the sequence is at your discretion) and fill 2/3 full with sauce.
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 glass;
pork pulp – 250 g;
sunflower oil – 30 ml;
onions and carrots - 1 pc.;
salt, seasonings for pilaf - to taste.

Preparation:

Wash the meat, dry it, cut it into small pieces and lightly fry until golden brown in a heated frying pan with oil.
Wash, peel and chop the vegetables. Cut the onion into half rings, and the carrot into bars.
Add vegetables to meat and fry, stirring constantly, for about seven minutes.
Remove from heat and distribute the contents of the frying pan among the pots.
Rinse the rice and add to the rest of the products.
Pour about 300 ml of water into the resulting mixture (it should lightly cover the cereal), add salt and season with seasonings.
Place the pots in an oven preheated to 180 degrees and cook until the rice has absorbed 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;
some green thyme.

Preparation:

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

Buckwheat with minced meat

Porridge from the usual cereal prepared 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. spoon;
several onion feathers to decorate the finished dish.

Preparation:

Wash all foods and peel vegetables.
Cut the champignons into cubes, the onion into small pieces, and coarsely grate the carrots.
Melt butter in a frying pan, fry carrots and onions in it until the latter acquires a golden hue.
Throw in pieces of champignons and fry everything together for a short time, then add minced meat.
Simmer for about 15 minutes, add salt, add spices and add tomato paste. Stir and keep on fire for another 5 minutes.
Place the meat and vegetables in pots and sprinkle washed buckwheat on top.
Add a little salt and add water or broth, completely covering the cereal with liquid.
Cover the pots with lids and keep in the oven at 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 amount of ingredients and composition of the stew can be changed to suit your taste.

You will need:

potatoes -2 – 5 pcs.;
Chinese cabbage – 1 pc.;
cauliflower – 180 g;
white cabbage -270 g;
onion – 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 - to taste.

Preparation:

Wash the vegetables. Cut the potatoes into cubes and fry in vegetable oil.
Add to it first the onion cut into pieces, and then the carrot cubes. Fry lightly, stirring constantly.
Chop the Beijing and white cabbage and divide the cauliflower into inflorescences.
Place carrots with potatoes and onions at the bottom of the pot, then place different types of cabbage.
Add zucchini cut into squares, spices and salt on top.
Pour tomato juice over everything and cook in a preheated oven for 40 minutes.
Remove the dish, add chopped garlic and let it brew for 5 minutes, covering with a lid.

Dumplings baked in pots

Dumplings prepared according to this recipe are simmered in milk, due to which a delicate 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.

Preparation:

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

Cooking from 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.

Preparation.

Wash the meat and cut into pieces. Place them in a bowl, add salt, combine with soy sauce and spices. Stir and let it brew.
Fry the mushrooms cut into thin slices in half the vegetable oil for about 15 minutes. Then transfer them to a separate bowl, add salt and pepper.
Fry the lightly salted meat in the remaining oil.
Cut the washed onion into half rings, peeled potatoes into cubes or slices.
Fill the pots halfway with meat, place a layer of onions and mushrooms above, and then potatoes. Season everything with dry herbs and spices.
Combine sour cream with water and tomato paste. Add a little salt, black pepper and stir.
Pour the resulting sauce into the pots, cover them with lids and place in a cold oven.
Bake for about 50 minutes at a temperature of 190 - 210 degrees.

Pearl barley porridge stewed with meat

You will need:

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

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

Preparation:

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

Macaroni with cheese and vegetables in pots

You will need:

pasta – 190 – 210 g;
carrots and onions - 1 pc.;
butter and flour - 2 tbsp each. 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.

Preparation:

Boil the pasta in salted water until almost done, add a little olive oil to it (this will prevent them from sticking together).
Peel and wash the 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.
Melt butter in a frying pan and fry chopped onion until transparent. Add flour, stir and continue cooking for another couple of minutes. Add cream with milk, a little salt and pepper. When everything boils, throw in the chopped cheese and let the mixture thicken.
Pour sauce over pasta, add vegetables and stir.
Place the resulting mixture 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 prepared in pots.

You will need:

lamb ribs – 0.5 kg;
potatoes – 7 pcs.;
red beans – 180 g;
onion and salad 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.;
khmeli-suneli - a third of a teaspoon.

Preparation:

Pre-cook the beans for about an hour.
Cut the lamb ribs into small pieces and fry.
Also brown the finely chopped and peeled potatoes on all sides.
Wash and chop carrots, sweet peppers, onions. Remove the skin of the tomatoes and cut the pulp into pieces.
In a heated frying pan with vegetable oil, fry the onion for 2 - 3 minutes. Add pepper and carrots to it and simmer for 3 minutes, stirring.
Throw the tomatoes into the resulting mixture, turn the heat to low and simmer everything together for about 5 more minutes.
Place the meat at the bottom of the pot, add the beans, and then place the vegetables.
The top layer will form potatoes, which then need to be salted, flavored with spices and bay leaves.
All that remains is to fill the dish with liquid so that the potatoes are completely under water.
Bake in the oven for about an hour and a half at 210 degrees. After cooking, throw chopped garlic and chopped herbs into the canakhi and let it brew.

You will need:

milk – 1.5 cups;
millet cereal – 1 cup;
pumpkin – 500 g;
a little butter.

Preparation:

Rinse the millet well in warm water until the liquid becomes clear.
Peel the pumpkin and cut it into cubes.
Heat the milk and add chopped vegetables into it. Add a little salt and boil.
Add millet and boil everything together for about 15 minutes.
Place the mixture in pots, cover with a lid and cook at 130 degrees for about half an hour.

Fish stewed in a pot

You can cook any fish according to this recipe, depending on your personal preferences.

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.

Preparation:

Peel and wash the vegetables. Cut the potatoes and onions into small pieces, grate the carrots on a coarse grater.
Fry the onions and carrots a little in vegetable oil.
Place the potatoes on the bottom of the pot, and place the fried vegetables on top. Place fillets of any fish cut into small pieces on them.
Prepare the sauce: add 100 ml of water, a little salt and pepper to the sour cream. Stir until smooth. Pour the resulting mixture over the fish and vegetables.
Place the filled pots in an oven preheated to 180 degrees for about an hour.

Lazy cabbage rolls with cabbage and minced meat

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. spoon;
salt - to taste.

Preparation:

Lightly sauté the cabbage in vegetable oil.
Boil the rice until half cooked.
Mix the minced meat with the egg, cabbage and rice, add a little salt.
Prepare the sauce: fry the carrots and onions, combine them with tomato paste and mayonnaise, add a little salt.
Place the prepared minced meat in pots and pour in the sauce.
Cook at approximately 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.

Preparation.

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

Why are pots so attractive? There are situations that are familiar to any housewife: the kitchen is filled with bowls, pots, pans, you have to run from the table to the stove, turn something over, add wine somewhere, while whisking something. There's a roasted smell coming out of the oven - it's time to baste the meat. And in the evening, when the guests leave or the household go to their corners, there will be a mountain of unwashed dishes left. But if you cook the main dish in a pot, then how much effort and time can be saved for your corner. You just need to put all the ingredients in a pot in advance, put it in the oven, and when everyone sits down at the table, just remember to turn it on. And you will spend a minimum of time washing pots.

Whatever you decide to do, the result will exceed all your expectations. Why?
Because: cooking time (softness of meat/poultry/fish is guaranteed), abundance of ingredients (interesting and rich taste), unique presentation.

General principles for cooking recipes in pots in the oven
* Products are added simultaneously with spices and seasonings, sauce and water. The “ripening” of all ingredients should be approximately the same. If, say, the meat needs more cooking time than the vegetables included in the dish, it is pre-fried and brought to half-cooked. In any case, the meat in the pots turns out very tender and juicy.
* You can cook anything in pots: first courses, fish, meat, poultry, offal, dumplings, vegetables, cereals, desserts. Even ordinary potatoes in pots turn out amazingly tasty.
*The advantage of cooking dishes in pots is their “unpretentiousness” - everything that is in the refrigerator and in household supplies can easily be put into a ceramic pot. Using traditional recipes, imagining and adding something new each time, it is not difficult to diversify the daily menu, giving it a unique individual style.
* An equally important component of the cooking process in pots is the ease and speed of culinary processing of products. The ingredients just need to be put in a pot and put in the oven.

The benefits of dishes cooked in pots in the oven
The dishes we cook in pots have a unique taste and aroma. Their benefits can be compared to steamed dishes, since they retain all the nutritional properties of the food. Ceramic cookware in which dishes are prepared has a lot of technological advantages: it carefully preserves the taste of food, does not transfer harmful substances and impurities into the food, and has much more capabilities than glass or metal cookware.
Usually in pots you get something between the first and second course, with a sufficient amount of liquid. That is why, by serving one pot per serving, you don’t have to worry about preparing other dishes - it’s nutritious and high in calories.

TAKE NOTE
A FEW RULES ON HOW TO COOK CORRECTLY ACCORDING TO RECIPES IN POTS:
1. To cook, place the pot with its contents only in a cold oven and only then turn on the heat. Otherwise, the pot may crack.
2. The pot is intended for cooking in the oven or stove only.
3. A large pot should not be placed too high in the oven, otherwise it will touch the heating contacts.
4. Cover the pot with a layer of dough or a clay lid.
5. During cooking, you must carefully monitor the amount of liquid in the pot. If it is not enough, then you can only add hot broth or water.
6. If you are preparing very aromatic dishes, for example with garlic, cover the pot with baking paper, so it will not become saturated with the smell, which is difficult to remove.
7. If the dish in a pot turns out to be a bit dry and you need to add liquid, it is better to use broth or wine, which, after evaporating the alcohol, will give the sauce a pleasant flavor.
8. You should add liquid into the pot little by little, since the food releases juice during cooking and the amount of liquid may be excessive and begin to splash out of the pot.
9. Cooking in a pot does not require additional use of fats. Certain types of oil (olive, sesame), added for taste and aroma, should be added to the dish in small quantities.
10. Remove the pots from the oven 5-10 minutes before the end of cooking.
11. A pot that has been removed from a hot oven should not be placed on a cold surface; it is better to lay a towel or place a wooden board.

WHAT IS THE ADVANTAGE OF COOKING IN POTS:
No fat is required for cooking.
You can cook almost everything in pots: from first courses to desserts.
Cooking in pots is very simple - no need to turn or stir anything. I put the pot in the oven at a certain temperature and a certain time and that’s it, you can forget about it and go about your business.
There are situations when in one family someone really likes spicy food with a lot of pepper, but another family member cannot eat such food. Pots solve this problem. It's very simple - add a lot of pepper to one pot, and just a little to the other. So you get one dish, but with everyone’s favorite taste.
dishes cooked in pots are very tasty. Food is not boiled in them, but simmered - everything turns out very tasty and retains nutrients.

WE CORRECTLY CARE FOR OUR CLAY ASSISTANTS:
1. Before you start using new pots, you need to fill them with cold water, put them in the oven, turn it on, bring the water to a boil, then turn off the oven and let the water cool. That's it, now our clay pot helpers are ready for use
2. Before loading food into the pot, it must be immersed in cold water for 15 minutes. There is no need to wipe it, put food in a damp pot. Why is this so? - Water closes the pores of the pot, and when heated it does not take it away from the food. The food is cooked as if steamed, which is very healthy.
3. Place the pot in a cold or slightly warm oven. A sudden change in temperature (if you put it in an oven already preheated to 200 degrees) can cause the pot to crack.
4. Do not place the pot very high in the oven. Under no circumstances should the lid touch the heating elements.
5. Do not pour liquid (water, broth) to the top - it will definitely run away. The pot should be ¾ full.
6. Before you take the pot out of the oven, think about where you will put it. Do not place the pot on a very cold or wet surface, otherwise it will burst.
7. After using the pot, you need to wash it. But don’t forget: you can’t use a dishwasher or even detergents (the pores of the pot will easily absorb them). Warm water is best. If food has stuck and cannot be easily washed off, then fill the pot with water and add 1 tablespoon of soda. Leave for several hours. After this procedure, the pot can be easily washed. In addition, baking soda will remove food odors. When putting the pot away for storage, make sure it is completely dry and it is best to store them upside down.
8. If you take out the pot and find that after the last use it has not dried completely and mold has formed, then apply a paste made from equal amounts of water and soda to it and rinse it off after 30 minutes. The pot is ready to serve you again.

LET'S SMILE
Ivanushka the Fool arrived in Paris, went to a restaurant, looked at the menu: fried frog legs, baked frog legs, stewed frog legs... and thought: “So this is what they do with them, but I married a fool.”

Cooking dishes in pots in the oven is pure pleasure! The treats always come out delicious, aromatic and rich. The main thing is to combine the ingredients correctly and wait a little while the food is prepared. The original presentation and extraordinary taste of any dish will definitely appeal to all lovers of good food.

What can you cook in pots?

Oven Instant Pot recipes are simple and hassle-free. To prepare a dish, you need accessible ingredients in minimal quantities, and the result is always a treat that tastes similar to that cooked in a Russian oven. You can put anything in pots:

Combining meat and potatoes you can get an amazing roast.
Chicken with mushrooms and cheese, and julienne will not keep you waiting long.
Pots in the oven with any porridge will turn an ordinary dish into a royal one.
The soup can be prepared without much effort or standing at the stove for a long time.

Homemade roast in pots

All dishes in pots in the oven turn out rich and the most popular thing that is often cooked is roast. By combining the basic ingredients - potatoes and pork, you can create a wonderful hot dish, and the set of components allows you to add any vegetable ingredients based on personal preferences.

Ingredients:

broth - 750 ml-1 l;
potatoes – 400 g;
garlic – 6 cloves;
onions – 2 pcs.;
parsley – 50 g;
carrots – 1 pc.;
pork – 600 g;
salt, pepper

Preparation

Saute the onion in oil, throw in the grated carrots, simmer for 2 minutes.
Fry the pork pieces and add salt.
Peel the potatoes and cut into quarters.
Place onions, meat and potatoes in pots, pour in broth, cover with lids.
Cook the pot roast with meat for 45-50 minutes.
5 minutes before completion, add pureed garlic and herbs.

Buckwheat in a pot in the oven

Buckwheat in pots is even easier to prepare than traditionally in a saucepan. Porridge can be filled with your favorite ingredients: meat, vegetables. The Lenten version combines cereals and mushrooms perfectly. Such dishes in pots in the oven turn out more delicious, because the porridge is saturated with all the aromas of the added products.

Ingredients:

champignons – 300 g;
onion – 100 g;
carrots – 100 g;
buckwheat – 200 g;
pepper, salt;
bouillon.

Preparation

Saute the onion, add grated carrots and champignon slices, fry until the latter are cooked.
Place the mushrooms in two pots.
Rinse the buckwheat and fill the pots with it.
Pour in the broth, completely covering the cereal, salt and pepper, and cover with lids.
Food in pots is cooked for half an hour or until the cereal is ready.

Pork in pots

Meat in pots in the oven turns out to be more useful due to prolonged stewing, simultaneously saturating the treat with all sorts of components and aromas of spices. You can cook meat in Provencal style with an abundance of herbs, vegetables, and wine. Such dishes, simmered in pots in the oven, always become favorites on the festive menu.

Ingredients:

pork tenderloin - 800 g;
flour - 30 g;
carrots - 250 g;
celery - 3 stalks;
garlic - 3 cloves;
red wine - 400 ml;
onion - 100 g;
broth - 500 ml;
tomatoes - 400 g;
potatoes - 600 g;
champignons - 400 g;
thyme, rosemary - 15 g each;
bay leaf - 1 leaf.

Preparation

Sprinkle the pork pieces with flour and salt and brown over high heat.
Add coarsely chopped vegetables.
Throw in the chopped garlic and simmer for half a minute.
Divide the roast into the pots.
Pour the wine into the pan; when it has evaporated by half, pour in the broth and tomato quarters.
Throw in the herbs and let the sauce simmer.
Pour the sauce into the pots and cook for an hour and a half.

Beef in pots with potatoes

Beef in pots always turns out soft, juicy and incredibly flavorful. Thanks to this simple recipe, in an hour and a half you will have an excellent treat for 6 people. Prepare a sauce in advance from tomatoes, dry paprika, coriander and chili pepper, simmering it on the fire for 20 minutes and blending until smooth.

Ingredients:

onion - 150 g;
ratunda - 350 g;
potatoes - 400 g;
garlic – 4 cloves;
canned beans - 600 g;
tomato sauce - 450 g;
water - 500 ml;
beef tenderloin - 1.2 kg;

Preparation

Coarsely chop the meat and vegetables and distribute among the pots.
Pour in the sauce and cover the contents with water.
Cook for 2 hours at 155 degrees.
Check the readiness of a dish baked in pots in the oven by checking the softness of the meat.

Solyanka in pots in the oven

In pots you can cook not only hot dishes, but also first courses. Cooked soup in pots turns out even more rich, aromatic and rich. The entire cooking process will only come down to preparing and cutting the basic ingredients, loading them into pots and waiting for everything to cook on its own.

Ingredients:

potatoes – 2 pcs.;
pickled cucumbers - 2 pcs.;
smoked sausage - 200 g;
olives - 20 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
tomato paste – 40 g;
water – 800 g;
salt, pepper, two slices of lemon.

Preparation

Cut potatoes, cucumbers, sausage, onions and carrots into strips.
Chop the olives into rings.
Place all ingredients in pots.
Dissolve tomato paste in water, add salt and pepper.
Pour the liquid into the pots, cover with lids and cook in the oven for an hour and a half at 200 degrees.

Julienne in pots

Cooking such a dish in pots in the oven is not much different from traditional julienne, although the portion will be slightly larger than in a cocotte maker. The indicated amount of ingredients is enough for two pots, and the cooking time will take 40 minutes. Sour cream can be replaced with kefir, the taste will not lose.

Ingredients:

fillet – 600 g;
flour – 30 g;
sour cream 20% – 250 g;
onion – 100 g;
champignons – 500 g;
“Russian” cheese – 300 g;
salt, pepper

Preparation

Sauté the onion, add mushroom slices and fry until the liquid evaporates.
Throw in the chicken pieces, fry until the meat is done, turn off.
Add flour, stir, pour in sour cream.
Distribute the roast among the pots, sprinkle generously with cheese and cover with a lid.
Bake the meat and mushrooms in pots for 25 minutes, 5 minutes before the lid is ready to brown the cheese.

Dumplings in a pot in the oven - recipe

Of the many options for preparing various semi-finished products, dumplings in pots in the oven are the most delicious and original. By choosing this method of cooking, you definitely won’t go wrong, because this treat can also be placed on a ceremonial table. The original presentation and delicious taste of the dish will do the trick.

Ingredients:

semi-finished dumplings – 30 pcs.;
sour cream – 150 ml;
broth – 300 ml;
onion – 1 pc.;
champignons – 200 g;
Dutch cheese – 250 g;
salt, pepper

Preparation

Sauté the onion, add mushroom slices, and fry until the liquid evaporates.
In another frying pan, fry the dumplings in oil.
Distribute the dumplings and fry between two pots.
Pour in the sour cream, followed by the broth.
Sprinkle with cheese and bake for 30 minutes at 200 degrees.

Pilaf in pots in the oven

Pilaf in pots tastes similar to the traditional one cooked in a cauldron. No special ingredients are required, and the process is even simpler than usual. The main thing is to prepare zirvak in advance - fried vegetables, which play the main flavor-forming role in the dish. You will need long grain rice.

Ingredients:

pork tenderloin – 600 g;
carrot – 1 pc.;
onion – 1 pc.;
long grain rice – 300 g;
garlic – 2 cloves;
zira, barberry - 3 tsp each;
salt, pepper

Preparation

Prepare zirvak: saute the chopped onion, then the carrots.
Rinse the rice several times, cover with water and leave for 1 hour.
Fry the pieces of meat, mix with vegetables.
Place meat, spices, chopped garlic and rice on the bottom of the pots.
Fill with water to cover the cereal.
Cover with a lid and cook for 20-25 minutes at 180 degrees.

Fish in pots in the oven

Any fish in pots will become a signature dish on a festive table. A truly tasty treat will be made from trout or salmon, but if you wish, you can also take fillets of white, more affordable fish. Vegetables fit perfectly into the composition of the treat and their quantity can be adjusted to your own taste.

Ingredients:

trout fillet – 600 g;
tomato – 1 pc.;
roundunda – 2 pcs.;
pickled onion – 1 pc.;
cheese – 200 g;
salt, rosemary and thyme.

Preparation

Distribute layers of fillet, salt, pepper, herbs, pickled onions and bell pepper half rings among the pots.
Cover with another layer of fish, salt and season with herbs.
Arrange the tomato rings and sprinkle with cheese.
Bake at 180 degrees for 45 minutes.

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

The pot is the ancestor of all modern saucepans. 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 they serve is very tasty and aromatic.

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

They are also convenient for those who are always short on time - minimal effort is required to prepare food: just put the food in a pot, cover with a lid and put it in the oven.

When preparing dishes in pots, you need to know several rules, namely:

1. Pots can be ceramic, glazed or 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 boiling. It is convenient to place the pots on a baking sheet lined with foil.

3. You only need to place the pots 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, 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, since it will continue to cook when it is hot.

6. When removing pots from the oven, place them on a wooden board or stands; cold surfaces may cause them to crack.

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

Baking soda will help neutralize the smell of food in the pot. Avoid using soap or other scented cleaning products - terracotta pots absorb odors like a sponge.

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

Cut the meat or chicken into small pieces (just don’t take chicken breasts; thigh fillets are better for the pot), also cut any vegetables, add a little broth, water or sour cream, season and put in the oven.

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

Pots are also convenient because you can prepare a dish for each family member to suit their taste - for some, add more vegetables to the pot, and for others, replace meat with fish.

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

Stew meat in two pots, and vegetables and grains in the rest, so you get 2-3 different side dishes.

Porridges made in pots are very tasty - light, crumbly, steamed.

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

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