An unannounced visit, a lazy weekend, an empty lodgeówka, lack of time – The culinary answer to each of these problemsów is a familiar casserole. Although associated with a quick and simple dish, które is intended to be used for the mainótame your appetite, it also has a completely different, sophisticated face. After all, oven-baked dishes are present in almost every culture, and they shimmer with theóBoth the color palette and the richness of tasteów, even though they are all made in only one dish.
Cook one-pot dishes in the oven róThey vary from one country to another, depending on the country from which they are madeórego come. Inspiration for a baked dinner can be found not only in Italian and French cuisine, but róAlso English, Greek and Moroccan. Baking can take two róvarious forms – In an open dish or under a lid.
From under the lid
If we are close to the statement that dishes prepared longer are tastier, we certainly quite rarely decide to make a simple and quick casserole. It is worth remembering, however, that in the oven we can not only „bake”, But and stew. A somewhat distant family of casseroles are dishes które formed in a dish with a lid. In such a wayób it will not get a crispy skórki, however, will gain full flavor, którą can guarantee only one ingredient – time. Stewed covered at a moderate temperature dishes are the perfect combination of simplicity and taste. First – All you need to do is prepare the ingredients properly, put them in a dish, season them and put them in the oven. The next part will „alone”. In contrast to the stovetop potting, stewing covered dishes in the oven does not require constant stirring for the simple reason that the heated róEvenly on all sides, not just the bottom. Therefore, it will be ready faster, and the risk of burning will become much smaller. This method is perfect for preparing one-pot dishes such as French ragout, Moroccan tajine, Hungarian stew, not to mention roasts, braised fish and curries.
Taste on taste
However, a much more popular way to prepare a casserole is to arrange the ingredientsóin layers. This will make the dish look aesthetically pleasing, and the flavors of all the ingredientsóin thoroughly intermingle, creating a complete and exceptionally flavorful whole. In addition, skillful placement of successive layers will affect zaróboth on the taste and structure of the dish. – One of the most popular ingredientsóThe most popular way to prepare a casserole, however, is to arrange the ingredients in such a way as to maintain the compact structure of the casseroleółty, który at the same time melts quickly at high temperatures, but also sets quickly after removing from the oven – mówi Ewa Polinska from MSM Mońki. It is the grated cheese that perfectly complements the recipe of classic Italian lasagna. Another popular dish baked in the oven is moussaka, whichóra originates from Greek cuisine. Here the basis is not pasta sheets, but thin slices of eggplant, które complements the addition of tomatoów, meat, béchamel sauce and, of course, grated cheese. But when composing a casserole, do we have to follow a specific recipe? Absolutely not. To create a dish thatóre will meet our culinary requirements, it is best to arrange your favorite ingredients in the dish. Interestingly, thanks to casseroles we can easily incorporate into the menu also those vegetables thatóre a little too long lying in the kitchen. High temperature, aromatic sauce and the company of other ingredientsóin will certainly bring out the flavor of the ingredients anew.
Spring casserole with cheese ¿ó³tym
The recipe is recommended by Robert Muzyczka, Chef of Dwor Korona Karkonoszy
- ½ broccoli
- ½ cauliflower
- 300 g asparagus beans
- 1 medium carrot
- 10 tomatoesóin a cocktail dish
- 100 g of wheat flour
- 120 g of butter
- 450 ml of broth or vegetable stock
- 100 ml of sweet 18% cream
- 100 g of cheese ¿óEdamski cheese MSM Mońki
- ½ a bunch of fresh dill
- ½ a bunch of fresh chives
- 1 teaspoon of lemon juice
- sól and pepper to taste
Implementation:
Separate the broccoli and cauliflower into róveins, throw into salted boiling water for 1 minute, and then drain. Cook beans and carrots cut into pieces for póboil in salted water and drain. Place the so prepared vegetables in a casserole dish.
In a saucepan melt the butter and add the flour. When it starts to fry, pour in cold broth and while stirring bring to a boil. Then add cream, lemon juice and spices to taste. Finally, add chopped dill, chives, mix and pour into previously prepared vegetables. Sprinkle the whole dish with cheese grated on a coarse mesh. Cut cherry tomatoes into póand place on the cheese with a slit in góry. Bake the casserole prepared in this way in an oven preheated to 200oC for about 30 minutes.
