How to cook a cheap lunch. Delicious Sunday lunch for the whole family: tips, recipes with photos

Everyone knows two common truths:

1. The student is always hungry.

2. If the student is not hungry, then see point one.

On the eve of initiation into students, we decided to find out what, in addition to the granite of science, a student gnaws, and also to think about how to help a poor student live on one scholarship.

What does a student eat?

First category saves time on cooking and actively eats “doshiraks and rolltons”, soup in bags, pasties, sausages with pasta and even “sawdust (fried) with ketchup - inexpensive and satisfying.” And if there is not even sawdust, then "there is a way out - it is to drink."

Second category , which included mainly representatives of the beautiful half of the students, tries to eat as much as possible healthy food. Oatmeal, buckwheat, rice and vegetables occupy a leading position, apparently due to the relatively low cost.

The student's legs are fed

If you think that nothing worthwhile can be prepared from this, then you are deeply mistaken. That's what the "hunters" told us. To prepare the "Hunter's Dinner" in boiling water, dip some rice, finely chopped potatoes and pre-roasted onions and carrots. When everything is almost cooked, put the grated processed cheese and salt.

Another variation on the theme is “Pilaf Student”: rice is boiled, onions are fried. If you are a very rich student, then carrots are also fried. Then all the ingredients are mixed.

And there is something else called “Student’s Joy”: croutons are fried from rye black bread (on any fat), and then rubbed with garlic. Or onion is fried in vegetable oil and eaten again with black bread.

Another creation of a hungry student is a sandwich, in which from the name there is only “brod” (German “buter” - butter, “brod” - bread): bread with cabbage, topped with mayonnaise.

5 ways to eat hearty, inexpensive and healthy

So, the result of the survey showed that the student either lives on fast food or eats cereals and vegetables. The latter, of course, is not bad, but young growing brains need at least some protein at least sometimes - sausages do not count!

Method 1

If you want meat, and the price is “prickly”, then buy the so-called offal instead of meat: chicken navels and hearts. At a price they are two times cheaper, and from a kilogram you can cook an excellent nutritious dish, which can be eaten all week. We take a kilogram of offal, wash it. We take 5 onions, chop them, fry them in a pan and put them in a saucepan (ideally a cast iron, but if there is none, then it’s not scary). Then add the navels to the pan and simmer everything together over low heat (about 3-4 hours). Add spices: salt, pepper. If desired, you can add curry, sour cream or tomato paste. So dinner for the week is ready. This dish can be eaten alone or with any side dish: rice, buckwheat, lentils, potatoes or vegetables.

Method 2

Another excellent "substitute" for meat are mushrooms, known for their useful properties. Now, when the mushroom season is in full swing, you can go and, and then cook a delicious mushroom puree soup. If you are too lazy, then you can buy oyster mushrooms in the store: their price is much lower than, for example, champignons.

However, in this case, I recommend buying some bouillon cube With mushroom flavor. You will also need a bag of cream, crackers and a bunch of any greens (the last two ingredients are optional). So, wash the mushrooms in water and clean. Then boil them for 15 minutes. Mushroom "broth" is poured into a separate bowl, and the mushrooms are finely chopped (ideally, it would be nice to break them with a blender, but for a student this is already a nobility). Then put them in a saucepan, add cream and mushroom "broth" depending on how thick you want your soup to be. Salt to taste, bring everything to a boil, but do not boil. Pour into plates, throw croutons and finely chopped greens there. The first dish is ready.

Method 3

Another option to eat first is to buy some chicken breasts, which are also cheaper than meat. They can be boiled in large saucepan to make a broth. Part of the breasts can be put on meat for soup, and we will get to the second a little later. If you leave the broth in the refrigerator, then within a week it can be seasoned various cereals and thus diversify your life.

Method 4

We cut the boiled breasts into small pieces and fry with any vegetables (well, onions, so onions!). Boil buckwheat or rice, add to chicken meat and mix everything - the pilaf is ready!

Method 5

Chicken is also much cheaper than, say, beef. So, we buy a pound of minced meat, a couple of onions, a couple of tomatoes or tomato paste and spaghetti (or any other pasta). We prepare dressing for pasta: finely chop the onion, mix it with minced meat, salt, pepper. We put the pasta to cook, according to the instructions on the package. Pour vegetable oil into a frying pan and fry the minced meat over high heat, stirring constantly. When the pasta is ready, drain the water and mix it with minced meat. student ready!

The best way to feel unity with the family, to be together, to communicate is to get together for a family Sunday lunch. Sunday, as a rule, is a day off for almost the entire working population, just like for schoolchildren. Of course, each of us lives according to our own schedule and schedule, and people who live under the same roof cannot always get together on working days. But Sunday for the family Sunday meeting for "tasty" the table is suitable never better.

Preparing for Sunday Dinner

It must be understood that a delicious Sunday lunch requires some preparation. It's not just a snack hastily» on weekdays, this is a full-fledged table with various dishes ranging from hot to dessert.

It is important to think through all the details down to the smallest moments. Decide on the family Sunday dinner menu, prepare beautiful tablecloths, candles, get your favorite dishes and glasses. It seems that preparing dinner for the whole family is very difficult. But some of the nuances and tips that we will share today will help smooth out sharp corners, save time, effort and money. Let's get started.

Planning

As you understand, a big dinner will consist of several courses. But it is not necessary to cook them right before serving. Having thought over the menu, you can choose dishes that are made in advance ("on the night") and which must certainly be ready before the arrival of home.

For example, if you decide to do fragrant steaks it is best to cook them before serving. They taste better when, as they say, "with piping hot". However, stewed vegetables that serve as a side dish for meat can be made in advance. Or, for example, hot - borscht or cabbage soup. They can be cooked the day before a family dinner. As you know, such dishes are tastier and more aromatic when they are infused (“reach”) and reach the top of their taste.

Teamwork

Cooking Sunday dinner is not only the responsibility of the hostess of the house. Do not try to do everything on your own, alone. Involve your household, organize A man can easily be entrusted with meat or peeling potatoes. Yes, and the younger generation will be happy to participate in the preparation of culinary masterpieces.

It turns out that you take some of the load off yourself and at the same time spend extra time with your family and friends. Do not be afraid that the assistants will spoil the dish or do something differently than you intended according to the recipe. The atmosphere of community and team is much better for the family than lonely proud independence.

Simplicity is the key to success

You don't have to try to make everything perfect. Do not choose any very difficult culinary masterpieces, the preparation of which will take maximum amount your time. Better you cook one dish perfectly than be in a hurry and make mistakes in all complex dishes that have been chosen.

You have to understand that Sunday lunch with the family is still not festive feast, and it is better to cook simple and beloved by all dishes, and not surprise with exquisite, but unusual cuisine.

By the way, purchased desserts may well “participate” in your Sunday family gathering. For example, hot dishes will be made by your own hands, and cakes or pastries purchased in cooking will simply become an addition and decoration to your main masterpieces.

The main thing in family dinner- these are not exquisite expensive dishes, but communication, warmth of the hearth, pleasant conversations and comfort.

Hot meal options

Of course, no Sunday lunch is complete without a hot meal. We offer you some easy-to-cook recipes that will help surprise and delight your family. For hot dishes, you can choose both soups and meat or fish with a side dish. Think about what your household likes best, what will definitely be swept off the plates in a matter of seconds. After all, it is very important for the hostess that the dish she pored over for half a day should be liked and eaten to the last spoonful.

with garlic croutons

To make cream soup you will need:

• Potato - half a kilogram.
• Leek - one large stalk.
• Spinach - 3-4 large bunches.
• Low-fat cream - 500 milliliters.
• White bread - eight to nine slices without crust.
• Olive oil - a couple of tablespoons.
• A few cloves of garlic.
• Salt pepper.

Peel the potatoes and cut them into small pieces. Then pour water into a saucepan, salt it a little and put the leeks and potatoes in it. Cook vegetables until soft. While the vegetables are cooking, let's take care of the spinach. It should cut off the hard tips, and cut the base of the leaves arbitrarily into pieces. And add greens to boiled vegetables.

When the potatoes are ready, you can remove the pan from the heat. Let the ingredients cool down a bit. Add some salt to the soup ground pepper and beat everything with a blender. In the process of whipping, slowly add the cream. Then put the pan on the fire for a couple of minutes, bring to a boil. The soup is ready.

We make croutons from white bread. Cut them into pieces, dry them in the oven. In a separate bowl, mix olive oil and chopped garlic. Roll each crouton in this mass and add to the cream soup.

with vegetables

Fish is always a successful and win-win dish. If you have not decided what to cook for Sunday lunch, then you will not find anything better.

• Salmon steak (at the rate of one piece per person).
• Frozen or fresh vegetables(string beans, green pea, sweet bell pepper, tomatoes).
• Salt, spices for fish, ground black pepper.

Steaks must be seasoned with salt, pepper and spices and fried in vegetable or olive oil on both sides.

While the fish is frying, you can start cooking vegetables. Here you should decide what you want: boiled vegetables for a side dish or, kinda, fresh vegetable salad. We recommend making the vegetables hot. To do this, cut them all into large pieces, fry in oil for several minutes. So they won't lose theirs useful qualities, will remain crispy, but will be hot, which is what we need.

Meat with vegetables in foil

If there are no fish lovers among your household, then you should cook hot meat. We invite you to make delicious meat steak with vegetables in the oven.

For cooking you will need:

• Meat steak (we calculate the portion, as in the case of fish).
• Three small potatoes.
• A bunch of greens (dill or parsley).
• Two medium carrots.
• Cherry tomatoes - 5-7 pieces.
• Champignon.
• Salt, pepper, spices for meat (to taste and optional).

Let's say right away that while you are preparing the dish, it is recommended to preheat the oven to 200 degrees and prepare the foil of the required size. You can make a dish in a baking dish, but we advise you not to be lazy and pack the meat steak in portions.

So, if the Sunday lunch menu includes hot meat, we try to buy it in a trusted store. The meat must be fresh, of high quality, because the taste of the dish will directly depend on this.

We beat the steak a little, sprinkle with spices, salt. Mushrooms cut into halves, like cherry tomatoes. Peel potatoes, cut into cubes. You can do the same with carrots, or you can rub it on a coarse grater.

We lay the prepared products on the foil layer in layers: potatoes, meat, mushrooms, carrots, tomatoes, greens. You can add a little on top if you like. grated cheese. We close the foil, wrap it in a bag and send it to the oven.

Vegetable salad

As we said before, try to choose simple and easy-to-prepare dishes when you decide to organize a Sunday lunch. Recipes with photos can be found in the cookbook, or you can simply experiment with the products available. Of course, no one canceled the Olivier, beloved by everyone. But, you see, this salad, as a symbol of the New Year, is in no way suitable for a family Sunday meeting, despite the love of all members of your family for it.

To cook light and delicious salad from vegetables, you will need:

• 200 grams of champignons.
• 10-12 cherry tomatoes
• Two large bell peppers.
• String beans.
• Green pea.
• Salt pepper.
• Olive oil for salad dressing.

Mushrooms should be cut into halves and sent to the pan to stew. There should also be put green beans. While the mushrooms are stewing, you can cut the bell peppers and tomatoes. Then mix all the ingredients in beautiful tableware, seasoned with herbs, olive oil. Salad ready.

For dessert

As for desserts, the choice is yours. You can buy something unusual in the store for Sunday dinner for the whole family, or you can cook it yourself if your skills in the art of baking and free time allow.

If you decide to please your household with pastries, then we recommend easy-to-prepare and extremely tasty homemade cookies for tea.

For cooking you need:

• Two eggs.
• 100 grams of sugar.
• 50 grams of butter.
• Two tablespoons of cocoa powder.
• Half a teaspoon of soda.
• Ground cinnamon.
• Ground cloves.
• Flour - 700 grams.

All the ingredients for the dough will need to be mixed, gradually introducing flour. The dough should not stick to your hands, be as soft and pliable as possible. We roll it into a large layer, from which we cut out cookies with the help of molds. They are baked in the oven, heated to 200 degrees, in just seven minutes.

You can decorate the top with glaze made from one egg and powdered sugar, or just sprinkle with honey. Sunday lunch is ready!

Nutrition for students is a stumbling block. Not very much their life is adapted for the preparation of delicious various and healthy meals. Yes, and they usually do not like this - to cook, but to wash the dishes.

And yet, in order not to earn a stomach ulcer and other diseases during your studies, you need to: eat regularly, be sure to eat hot at least twice a day, try to eat soup once a day, be careful about stale foods.

You can have lunch in the dining room (the best price / quality ratio if you eat soup and salad). But you will most likely be at home for breakfast and dinner. Breakfast can be tea sandwiches, yogurt, cereal, etc. For dinner, be sure to cook and eat something hot.

Catering in a student hostel

Most likely you will settle in a room for four (or even for five people). Your whole life will be spent in the company of neighbors. When people live so closely together, they often come together to organize meals. Indeed, it seems that it is not so convenient to eat, say, when the neighbors see off each piece with hungry eyes. However, take your time - eating together has its inconveniences, and they are quite serious. If the neighbors persistently offer options for combining food, it will be quite difficult to refuse (it is easier to agree than to explain why you do not want this). But at least don't provoke such a union yourself.

There are options for combining in pairs or something else. But this is exactly the problem described above (I eat, while others watch) does not solve.

If all those living in the room unite for food, then, as a rule, they are thrown off money for a certain period, and a duty "in the kitchen" is established. In doing so, it must be taken into account that:

• Feeding four people is not easy. They eat a lot. Duty in the kitchen turns into hard work.
• It is difficult to take into account the tastes of everyone when eating together. This leads to resentment (She always cooks what I can't eat!) and quarrels. Moreover, not everyone likes to cook and not everyone knows how to do it.
• There may be discrepancies in funds. Some of you may not be able to afford the normal food costs for others. Moreover, some may relate to the purchase of products freely (buy more expensive what is easier to cook), while others save money (and cook at the same time tasteless or little).
• Your daily routine and habits may suggest completely different times for food. Especially if students with different class schedules live in the room.
• Someone likes to drink tea and have a snack more often, while someone in the hostel just needs to have dinner. Or you will have to take this into account in financing, or resentment may accumulate.
• Duty in the kitchen will restrict your freedom. Perhaps on some day you are not in the mood to cook and, in general, you do not want to see anyone. The duty obliges you, however, to work out the feeding.
• Perhaps one day you are invited to dinner with pretty neighbors. But you will be forced to refuse, because. the toad strangles you to leave your rightful share of dinner to be eaten by the neighbors.
• You will feel embarrassed if you suddenly want to eat something tasty. All this at the moment can be "not affordable" or simply "it's a pity for the money for nonsense." And eating alone, when meals are shared, is already somehow inconvenient.
• And most importantly, having started to eat together, it is quite difficult to subsequently abandon such a regimen. After all, refusal is already like an expression of some kind of dissatisfaction with partners.

It will be easier if you eat separately, without limiting your freedom of maneuver - agreeing, say, to have dinner together today (together we buy bread and stew, I peel potatoes, you fry, and Natasha washes the dishes), but without establishing a strict order and duty roster. Even if you eat together regularly, don't extend this to any piece you put in your mouth. Let dinner be joint (you probably have lunch in the dining room), but this does not mean that you should socialize every apple or curd cheese brought into the house for breakfast.

If someone is preparing to eat while the neighbors are not eating, it is quite acceptable to defuse the situation with the phrase: "I'm going to eat here, I hope that this does not bother you much." You can invite everyone to try: "Does anyone want to join my dinner a little?" If someone brazenly agrees, then give him just a little under the pretext that you did not particularly count on him. The rest is better to refuse or really "try", and certainly not to overeat a person!

Of course, the exception is the moment when you want a holiday, and you meet the neighbors with the words: "Guys, I've fried potatoes for everyone here - run for beer, someone, we're walking!"

In general, try to treat this moment delicately. If you think about it, you will always understand whether the person really wants to treat you or whether he offers it only out of politeness. Don't try to put someone in an awkward position. After all, you live with these people - it is better if you will be more pleasant to communicate with each other.

Never scold the food that someone else is eating in front of you ("These dog sausages - how can you eat them ?!" or "How can a person eat pasta even without sausage?"). Everyone has their own tastes - they must be respected. Moreover, everyone eats "according to their means" and according to their capabilities.

What is the easiest to cook

If you regularly dine in the dining room, then you are in luck. But in this case, there is still breakfast and dinner. More often, it is unprofitable, tasteless, inconvenient, etc. to eat regularly in the dining room. And now the problem arises in full growth - what to cook?

In general, you need to understand that in cooking there is no strict recipes that the mistake is twice there - and not a mistake at all, that the missing product can be successfully replaced with something similar, or even completely dispensed with (of course, if this product is not the main one in the dish - so, fried potatoes without potatoes, it still won’t work ...).

The easiest feeding options (requiring almost no additional products) will be useful for the very first days:

Instant vermicelli soup

This is for the helpless. Instructions on the pack.

Instant porridge "Bystrov"

Also does not require long cooking and your efforts. Likewise - instructions on the package.

sausages

Well-known sausages - on the way home I bought 5 pieces of sausages and bread, came home, cooked, ate. Sausages are cleaned of cellophane and thrown into boiling water (there should be little water so that it only covers all the sausages, because what more water, the more tasty sausages are boiled). When you throw in the sausages, the water will stop boiling for a while. After it boils again, they are boiled for just a couple of minutes, because. in fact, sausages are a finished product, they are cooked only to warm them up.

Sausages

As a rule they tastier than sausages, because more like meat. In cooking, they differ in that they need to be cooked longer - about four minutes (after all, they are thicker than sausages).

Eggs

They have a lot useful substances, and you can eat a couple of them at least every day. Cooked, ate. The eggs are dipped into boiling salted (it doesn’t really matter how much salt, for example, a teaspoon per liter of water) water (there can be a lot of water, then it will boil again faster after lowering the eggs, and the shell still prevents anything from being boiled out of the egg). After boiling, cook for 4 minutes. Then they are taken out and dipped in cold water for half a minute, so that they are better cleaned. The water is salted so that the eggs do not burst during cooking. But a surer way is to take an ordinary needle and pierce a tiny hole in the shell at the blunt end of each egg before dropping them into boiling water, then they will not burst for sure.

Pelmeni (from a pack)

Going home, you buy a pack of frozen dumplings (as close to home as possible - otherwise they will thaw along the way and stick together in one lump). Arriving, you quickly boil water (about a liter and a half per pound), salt (half a teaspoon) and pour the dumplings from the pack into the boiling one. You can add pepper before pouring, Bay leaf and half a small onion, peeled. If the dumplings are already stuck together, it’s better to tear the lump into small pieces and throw them into boiling water (you will get “lazy dumplings”).

chicken leg

Most similar to real food next dish: shopping on the way home chicken leg, at home, rinse it under the tap without defrosting, put it in a saucepan and fill it with tap water (let it cover it all). Put it on the stove and wait until it boils, after which you turn down the heat to a very weak boil of the broth (in fact, it doesn’t matter to which one, but if it boils strongly, the broth can splash out of the pan and also boil away strongly during cooking - make sure that it does not boil away all, otherwise everything will burn in the pan without the broth). Leave to cook. The foam may not be removed. The leg is ready in 30 minutes. Readiness is determined by tearing off a piece of meat from the main leg with a fork. If it separates easily, then it’s ready (after 50 minutes of boiling, the leg is ready for sure, you can no longer determine anything, but eat it right away).

Now take the chicken paw out of the pan and eat it. Drink broth.

Left in cool place at night, the broth usually (if not a lot of water was poured during cooking and it boiled away decently) turns into jelly, which can be used for breakfast with bread without warming up.

You can salt both the broth when laying the chicken (about half a teaspoon per liter of water), and immediately before use (to taste). When cooking, you can add bay leaf, pepper, half a small onion to the broth - but this is not necessary.

Meat

A piece (to fit into the pan) of meat is bought. It is better that it contains less fat and bones (usually they take beef, you can also boil pork, but it is fatter).

Further, the meat is treated like a chicken leg, with the only difference being that it is cooked longer. So as not to think - cook for three hours. Here, be sure to make sure that the whole broth does not boil away. Since the process is long, it is better to buy a larger piece of meat in order to cook it once, but it lasted for several (2-3) days. True, the pot with meat and broth should stand in the refrigerator or in another cool place.

In order not to forget that dinner is being cooked in the kitchen, it is better to set an alarm clock (the call will remind you that it is time to see how the pan feels there).

What to have for food

For greater freedom of maneuver in cooking, you must always have some equipment and products in the room. You will need:

• A pot with a lid, a frying pan (preferably with a lid), a kettle, a knife - for cooking. If you cook porridge, you need an aluminum pan to boil milk.
• Plates and spoons with forks for food, ladle, board for cutting bread and other products.
• A pack of plastic bags - pack purchased products that will be stored for some time.
• Dishwashing liquid ("Fairy") - by dropping it on a sponge, you will wash the dishes much easier, and the nasty grease from dirty dishes will not cover your hands, because. it breaks down immediately detergent. A sponge and a dishwashing hedgehog (a wire hedgehog to wash burnt pots and pans).
• Dishcloth and rag - bring something hot, wipe the plate, table, hands.

Food prepared for the future, as well as some food bought with a margin, should be in the refrigerator or in a cool place. If there is no refrigerator, you can almost always store food outside the window. It is cold outside at night from September to May. True, if the windows are south and direct light shines on your supplies all day Sun rays, then this is no longer a refrigerator! Then it’s better to drag everything into the room for a day (and also not leave it in the sun).

In cold weather (when the temperature outside drops below zero degrees), food should also be stored outside the window carefully (it is better to place them between glasses or on a windowsill inside the room - although they can freeze there too). The liquid will freeze and may break the dishes (bottle, jar) in which it was stored. Vegetables, fruits, dairy products, sausage and, in general, " finished products"They also don’t like frost - frozen and thawed they change their taste, and vegetables and fruits can only be consumed by throwing them unfrozen into boiling water (in soup, compote, etc.). But sausages or sausages, for example, tolerate freezing , but they will need to be cooked either longer or after defrosting.Completely cooked cooked rice, for example, can also be completely frozen for several days, and then thawed, reheated in a pan and eat.Frozen eggs are inconvenient to cook, although there is nothing wrong with them when frozen and will not happen.But here's something to keep in mind - no product will survive the freeze-thaw several times, avoid this.

Without a refrigerator in the cabinet can be stored:

• Sugar, tea, coffee, powdered milk, salt, pepper, bay leaf, sunflower oil, canned fish, canned stew, condensed milk, dry cereals and soups in bags and briquettes, cereals and pasta.
• Bread. He is kept in plastic bag. Bread can lie for 2-3 days, even longer, but over time the bread spoils. Of course, bread will not spoil to the point that it can be poisonous - even if you eat a completely moldy piece, this is not dangerous. But the smell, taste deteriorates, and the bread becomes unusable. Black and White bread(as well as sweet rolls / loaves and a regular loaf) must be stored in different bags - together the bread will go bad much faster. Can't put fresh bread in one package with the old one (if it gets moldy even small piece old bread, it will immediately spoil, become tasteless and fresh). Do not put fresh bread in a bag of old bread either - microscopic crumbs remain in the bag, which deteriorate over time, and this also spoils fresh bread.
• To lie (only not in a plastic bag, but in a bucket, in a cloth bag, in a box, or even just a pile on a newspaper to ventilate) potatoes, onions, garlic, carrots, and other vegetables.
• Raw eggs - not for long, three days.
• Ketchup - five days, even a week.
• Raw smoked (hard) sausage - a week or even more. Sausage skin from long storage it can become covered with a white coating (so that this does not happen, you can wipe it with sunflower oil) - this is not scary, because it is removed before eating. If the smell inherent in the sausage is preserved, then it can be eaten - when it starts to deteriorate, this can be determined by the smell.

To lie for several days in bags folded in a string bag and hung outside the window can be: butter and margarine, dairy products (sour cream, kefir, fermented baked milk, yogurt, etc.), eggs, sausages, sausage, smoked and salted fish. Also, with caution, you can hang the broth directly in the pan or poured into a jar (or a saucepan with porridge).

It is better not to leave outside a cool place (at least more than overnight): meat and dairy products, butter, cakes and pastries with cream, ready-made cereals and soups, open fish and canned meat(in no case! they should be eaten immediately, it is better not to leave them in the refrigerator for more than a couple of hours).

More complex meals

Fried eggs

Heat up the pan. Melt any fat (a little - just to grease the bottom). Heat up the pan for a couple more minutes. Break the egg held over the pan in the left hand with a blow of the knife held by the right hand, and breaking the shell into two halves, carefully pour the egg into the pan. Next. Next ... Sprinkle with salt, pepper (a little). If the yolks managed to keep intact, you get fried eggs. If not, you can mix everything with a knife already in the pan (they say, you don’t really want to eat them whole) so that they are better fried. Fry for three minutes until the protein thickens.

You can fry slices of any sausage, slices of bacon, chopped sausages or sausages, chopped onions, tomatoes in a pan before beating eggs - and almost anything. Fried eggs allow any additives, it only becomes tastier.

Oatmeal for the Thrifty

What is it, Berimor?
- Oatmeal, sir...

The attractiveness of the recipe, on the one hand, is its simplicity and the fact that the products for its implementation do not need a refrigerator. On the other hand, porridge will cost you much less than the same "Bystrov".

You will need products: milk powder (1/4 cup), Hercules (cup), sugar (2 teaspoons), salt (1/8 teaspoon). The number of products and even proportions can be freely changed based on needs, possibilities, and simply “to taste”.

Mix milk, salt and sugar with Hercules to facilitate dissolution without lumps, pour boiling water (1 part of the mixture into 4 parts of water - the proportions can also be changed, depending on the desired density of the result), mix well. All this can be poured into the bowl in which the porridge will then be cooked. Infuse for at least 20 minutes, but the more, the easier the cooking process will go. Exotic lovers can add raisins or dried apricots there (or you can add it just before cooking or even on a plate before eating porridge).

It is convenient to pour the mixture in the evening to cook porridge in the morning for breakfast. At night, the poured mixture can be left simply on the table (does not require placement in a cold place), but should be covered from cockroaches, if any are found in the house.

The swollen mixture over low heat, stirring constantly, must be cooked until tender. The process will take approximately 5-10 minutes. More precisely, readiness is determined by the fact that the porridge begins to puff - the mixture thickens, and the bubbles formed during boiling break through it with the sound "Puff".

Give and take with the words from the epigraph.

Potato

Potatoes are better to buy more - for example, a bucket. It is bought in the market (mini-markets near the store), it is rarely found in stores - only in vegetable stores and, as a rule, it is worse. Let potatoes always be at home - fry, boil and eat with herring or bacon, throw in soup.

Potato boiled "in uniform"

Potatoes can be boiled "in uniform" (without peeling). To do this, wash a few potatoes, put them in a saucepan and pour cold water(so that the water covers the potatoes), put on fire. When the water boils, it is better to reduce the fire to a slight boil of water. Potatoes will be cooked in about 20 minutes of boiling. If in doubt whether it is ready, you can check: if the potato is easily pierced with a knife blade, then it is ready. It is not recommended, however, to poke all of them, otherwise the potatoes may boil (fall apart into pieces). It is better not to boil potatoes if you boil them in salt water (a teaspoon of salt per liter of water, approximately).

Boiled potatoes are taken out of the pan, peeled and eaten: with milk, butter, salted or smoked lard, with salt or smoked fish, with sausages, with vegetables - with anything!

Boiled potatoes can lie in the closet for about a day (and in the cold for longer), and then they can be peeled, cut, poured into a pan with heated fat, sprinkled with pepper, salt, fry, stirring (fry for about 5 minutes). Get a hot meal. You can then pour it directly in the pan with sour cream, ketchup or a mixture of them and, closing the lid, hold it on low heat for another 5 minutes so that this mixture boils.

boiled potatoes

Potatoes can be peeled before cooking (if not too lazy). In this case, it can be cut into pieces (if it is large) 2-3 centimeters thick - and then it will cook much faster (it will boil for 10 minutes). You can put water on the fire in advance (while you are peeling the potatoes) and pour the potatoes into boiling (or just hot) water.

You can throw whole peeled potatoes into the broth when you boil meat, chicken legs or soup. In the same place, they can be stored in the broth for several days, until you catch them from there, heat them up (in a toaster or in a frying pan with the addition of oil) and eat them.

Fried potatoes

Requires for cooking, in addition to the potatoes themselves: a frying pan, fat, a knife and the ability to peel potatoes. Cooking with potatoes in mind will take some time. However, this dish is traditionally loved by students, so it's worth the effort!

Potatoes need to be peeled. It is better to do this over the sink, before cleaning, wash each potato under running water, then peel (throw the peel into the sink), wash the peeled potato clean and put it in a saucepan. Then the peel is thrown out of the shell, the hands and the shell are rinsed and they begin to cut the potatoes. Peeled potatoes can stand for a while, but they must be immediately poured with cold water (without water, it will darken within half an hour or even earlier). Potatoes flooded with water can stand for more than a day, but in this case, the water must be changed periodically (at least three times a day) - drain the old one, holding the potatoes with a half-covered pot lid, and pour fresh colder water from the tap. They cut the potatoes into small pieces less than a centimeter thick, they should also not be very large in width.

After the potatoes are cut, put a frying pan on the fire, let it warm up for a minute over high heat. Then you need to put fat in the pan. Potatoes can be fried in: sunflower oil, unsalted lard, margarine, fat from canned stew, fat peeled from chicken legs, etc. Vegetable oil they just pour it into the pan and wait a minute until it heats up, spread the margarine and fat from canned food in pieces and melt, cut the fat and fat from the legs small pieces(the less, the better), pour into a pan and heat for about three minutes, until the fat is rendered out of them (then you can catch and eat the remaining cracklings so that they do not burn during the frying of potatoes). Rock the pan and tilt it from side to side to spread the fat or oil evenly. The layer of melted fat in the pan should be about half a centimeter. After that, fall asleep potatoes. Caution - there will be a terrible crack, hiss and splashes (than less water in chopped potatoes, the less it hisses and spits) - it is better to immediately cover with a lid so that everything settles down there by itself. Then three or four times you need to repeat the following steps: wait 5-7 minutes, open the lid and mix the potatoes thoroughly with a knife, fork or spoon. After the second stirring, reduce the fire. Before the last mixing, you can add salt (about half a teaspoon sprinkle evenly into the pan) and mix again. Should be ready soon...

There are options: potatoes with fried onions, with the addition of garlic, with pieces of meat, etc. But this is for more experienced cooks.

Pasta

Pasta is great because it doesn't need to be peeled (unlike potatoes) and is easier to buy. Put the pasta in boiling salted (half a teaspoon per liter of water) water, wait until it boils again, and reduce the gas to a slight boil. There may be a lot of water. Make sure that at the moment of boiling the water, along with the pasta, it does not run away from the pan. If the pasta is long, then it is better to break it before filling it so that it fits in the pan without any problems. Cook pasta for 10-15 minutes. Get one for testing. When ready, drain the water.

Water can be drained using a sieve. If there is nothing similar on the farm, then it is better to choose larger pasta (feathers, horns) and drain the water from under a loosely covered lid. With such a drain of water, steam rushes from under the upper edge of the lid vertically upwards - be careful not to burn yourself.

After draining the water, you need to quickly put fat into the pasta (butter is recommended) and mix - otherwise they will stick together.

Pasta can be eaten with butter, with ketchup, with sausages, with vegetables, with stew (the jar falls into the pan after draining the water and for some time it all warms up on the fire with vigorous stirring), etc.

Meat fried

There is an opinion that frying meat is only possible exclusively experienced chefs, so students often deny themselves this pleasure. This is not so - frying meat is very simple, and also fast.

If the meat is bought in the form of semi-finished products (entrecotes, chops, frying, etc.), then the process is generally greatly simplified. If they buy a piece of the real raw meat, then it must first be cut correctly. For frying, it is best to take lean pork or turkey (turkey can be considered meat, not poultry - it tastes slightly different from meat) - they are fried faster and better chewed fried. You need to know a few rules:

• Raw meat can lie in the refrigerator for no more than a day, it can be stored longer only in the freezer (at sub-zero temperatures)
• If the meat is bought in advance, but there is no freezer, then you can cut it into portioned pieces, and then, lightly salting (then do not salt when cooking!), Pour in a bath with a weak solution of vinegar (one third of a teaspoon per liter of water vinegar essence). In this form, it can lie in the room for two days (or better still in the refrigerator or in a cool place - four days)
• When raw meat is thawed or simply stored, there is always a puddle that, if not taken care of, can spoil other foods or something else. Keep it only in a deep plate or dish
• Fry already defrosted meat. It is better to defrost it NOT under a stream. hot water(otherwise she will wash all the vitamins out of him)
• They cut the meat across the fibers - then it is easier to bite and chew it ready
• It is easier to cut meat that is not completely thawed - while it is still holding its shape, defrost already cut
• The meat is cut into not very thick (about a centimeter thick) flat slices of arbitrary shape and size. From large pieces the size of a palm (1-2 per serving), you get an escalope (or entrecote - from beef). You can make the pieces thicker - 2-3 centimeters thick, but before frying, spreading them on the table, tapping on their entire surface empty bottle- it will turn out a chop. From small bars (thickness and width by a centimeter, length - five centimeters), a fry will come out. Any transition options are possible.

The pan must be heated, pour in a little (just to grease the bottom) sunflower oil and heat the oil for a couple of minutes (if the pan with the oil is not hot enough, the meat will stick to it). Then the meat is carefully laid out along the bottom of the pan or simply poured into it in a bunch if the pieces are small. From above, you need to sprinkle the meat with salt (if you didn’t salt it in advance) and pepper (sparsely, but evenly, it’s better to pour less - add salt in a plate, you can’t fix the oversalting). However, it was possible to salt and pepper the pieces even before putting them in the pan. Fry the meat over high heat for a very short time - about three minutes, then turn the pieces over to the other side and fry for another two minutes (the sides should look appetizingly browned, when piercing a piece of meat with a fork or knife, it should stand out clear juice, not blood - then the meat is ready).

While the meat is fried, it would be good to peel and cut a couple of large onions into thin half rings (the onion successfully complements the meat). When the meat is removed from the pan, onions are poured into it and fried in the fat remaining after the meat, stirring until golden brown.

If the meat is cut finely, then turning each piece is tormented, so you can just mix it every 2 minutes, and fry for 8-10 minutes (longer than coarsely chopped, because finely chopped, as a rule, they pile more into the pan - not in one layer). Chopped onions in this case can be immediately poured into the pan mixed with meat. Salt and pepper everything together.

Fried meat with onions can, if desired, pour half a glass of sour cream directly in the pan, cover and hold on low heat for five to eight minutes. Get stew with sauce.

Chicken liver in sour cream

On the way home, buy a package of chicken liver (sold in stores, in the same place where chicken legs, chickens, etc.) and a package of sour cream (you need 100 grams - half a glass, the rest can be eaten for breakfast). Chicken liver packed in such small foam troughs (about 15x25 cm in size), covered with plastic wrap on top. The weight there is 400 grams - this is enough to eat for one person or two with a side dish. If you have time - leave to defrost, if not - cook immediately.

Peel the onion and cut it smaller. Heat the pan and pour sunflower oil into it - a little, just grease the bottom. Warm up for a couple of minutes. Shake out the liver from the pack onto the heated oil (you can cut each piece - a liver with a heart - into 3 pieces beforehand). If the liver is not thawed, then make the fire weak, close the lid and wait until it thaws and falls apart into separate livers. Then add onions, add fire, stirring, fry the liver with onions for 5-10 minutes (fry on all sides). If you haven’t cut it into pieces raw, you can cut it with a knife right in the pan now (or you can leave it like that big chunks to end). Salt (a third of a teaspoon without top), sprinkle with pepper (if you want), put a bay leaf (if any), pour in sour cream (half a glass), cover, reduce heat. Simmer for 10 minutes. Done.

Soups

Soup is very right dish for student meals. Soup can be cooked for the whole room, you can cook large saucepan for a few days. Soup can be boiled big piece meat and whole potatoes and have soup for lunch and meat and potatoes for dinner. The soup will stand today or tomorrow without a refrigerator (if the room is not very hot), and you can keep it in a cool place for four days.

If you do not like soups since childhood, think about it, maybe we are not talking about those soups at all (usually soups are eaten for the first before the second course, therefore, it happens that they are boiled liquid and practically without meat). And here it is talking about completely different things (so that you can eat as independent dish, without additional ones): cook the soup thicker - let it be something in between stewed potatoes and soup, put a bigger piece of meat in it - you will surely like this soup.

The base of the soup is the broth. Usually for the broth they take a piece of beef with a bone (the more meat on the piece, the more meat in the soup!), Larger, but to fit in the pan. You can also cook from pork, but it is better to cut off the fat - it is superfluous in the soup. The meat must be rinsed under the tap, put in a saucepan, pour cold water over it, cover with a lid and put on fire. You can not remove the foam - the foam is dirt and curdled proteins, but you washed off the dirt when you rinsed the meat, and the proteins still did not bother anyone (if the soup is not so transparent, it does not matter at all). As soon as the water boils, the fire must be reduced to the weakest boil and the broth should be left to simmer for three hours. Make sure that the water does not boil away (if anything - top up).

If you don’t have enough patience to cook the broth for three hours, then it’s better to take not meat, but a chicken leg or a couple of legs (they are cooked for half an hour) or a jar of stew (pour what is considered meat from the jar into boiling water and boil for five minutes) or meatballs (for a pack of grams in 200 raw minced meat break one a raw egg, salt a little, mix thoroughly with a fork, in small pieces put in boiling water, cook for five minutes).

At the end of cooking, the broth is salted - on three-liter pan about a tablespoon without the top of the salt. If the broth has boiled away a lot, add water to the desired amount and boil for five minutes (culinary experts believe that adding water to ready broth it is necessary to tear off your hands, however - this is just foppery, tk. It won't affect the taste at all.)

If the broth was cooked from meat, then it is strongly recommended to remove the meat from the broth when it is cooked, separate it from the bones, throw out all the bones, and send everything recognized as edible back to the pan. This is not a very pleasant procedure, because. meat (do not burn yourself, you have to wait a little while until it cools down) is torn right by your hands, and your hands are all covered with a layer of fat ... But if these actions are still done right away, this will save you from subsequent picking in your plate while eating (when your hands it’s not customary to dig there!) in vain attempts to separate the edible pieces covered with pasta from the bones and cartilage.

• Small vermicelli (if taken long pasta, break them smaller, but it will be worse than vermicelli). Cook for 5 minutes over low heat with a low boil. They put two or three handfuls on a three-liter pan (well, however, depending on how much space is left in it from a piece of meat!)
• Rice (previously pour into another pot or dish, pour water from the tap, rinse, rubbing with your hands, then drain the water). Cook for 15 minutes over low heat with a low boil. They put a glass somewhere on a three-liter pan.
• Potatoes (peel and cut not very finely - you can put whole potatoes in order to later eat them separately from the soup). Cook for 10-15 minutes (with whole potatoes for 20 minutes) over low heat with a low boil. Put somewhere 4-6 medium potatoes in a three-liter pan (you can add a few more whole).
• Vegetables (package of any frozen vegetable mix buy in advance, quickly, without defrosting, pour into the broth from the package). Cook for 15 minutes over low heat with a low boil. Put half a package-package (200-400 grams) on a three-liter pan.
• If peas, beans or lentils are planned, then this had to be decided earlier, because. they are washed (like rice) and laid along with the meat. They cook together with the meat for a long three hours (or you can soak the peas for a couple of hours before boiling the broth in cold water). They put somewhere a glass or two on a three-liter pan.

For chicken legs, vermicelli is more suitable - get chicken noodles. For peas or beans, it was good to add something smoked to the meat for cooking broth - pieces smoked sausage, skin smoked ham(after cooking, catch and discard) or bones of smoked meat. Vegetables (or frozen champignons) can be put in the soup along with rice (or potatoes, or vermicelli, or peas) - they will not interfere. But it’s not customary to put rice with vermicelli together ...

While the filler is being cooked in the broth (potatoes, rice, pasta or something else), you need to peel and cut the onion (one large onion). Pour sunflower oil (a couple of tablespoons) into a preheated pan, heat for a couple more minutes, add onions, fry, stirring, for about three minutes (fry). You can also add finely chopped carrots and fry it for another three minutes over low heat. You can add finely chopped tomato or Bell pepper or mushroom or pickle or something else or all together (fry for a couple more minutes on very low heat) - dressing will give the soup a certain flavor. Then pour it all from the pan into the pot with the soup.

As soup dressing you can also use ready-made (issued from home at the bank) salt dressing. To prepare such a dressing, tomatoes (you can also green), carrots, sweet peppers, onions, greens in free proportions are finely cut, sprinkled with salt, put in jars (it can be stored in a cool place until spring). In this case, only onions are fried (and even that is not necessary), and the broth does not need to be salted (do not salt, because the dressing is salty - add salt!!!). Refueling after pouring into soup fried onion they scoop it out of the jar with a spoon and put it directly into the soup (a spoon or two or three: the main thing is not to oversalt!).

Add a couple of bay leaves, perhaps pepper ... You can have a lot of chopped greens (dill, parsley, green onion), or you can put it directly on a plate. Boil the soup over low heat for another five minutes. Ready.

Meals at a party

If it turns out that you dine in the same room more and more often, being invited to visit there, think about how it all happens? Whose money do you eat, and whose labor was invested in preparing dinner and cleaning dishes. These costs must be compensated somehow.

If, for example, the same girl regularly feeds you dinner, and you, in turn, feed her lunch in the canteen at your own expense, then we can assume that the balance is maintained. However, pay attention - her neighbors may show dissatisfaction with your constant presence. This can be easily avoided if, when entering the room, you hint to them how beautiful they all look today, or if you bring a chocolate bar to tea from time to time.

If they all cook and clean together (or take turns), buy food together, and you come to visit someone alone, this is an unstable situation. Most likely, this will end in a scandal - soon you will be asked from there. To prevent this from happening, it is necessary to somehow compensate for the material and labor costs of all participants, either by purchasing products from time to time (bring a couple of buckets of potatoes from the market, for example), or by "labor contribution" - regular dishwashing, for example.

Similarly, if such a situation develops in your room, it is better not to run it and not bring it to a scandal. As soon as you feel that what is happening is stressing you out, try either to get out of joint meals yourself (without focusing on the reason), or, perhaps, after consulting with other participants, hint to the host neighbor that it is difficult for you to feed all those who come who do not participate in any way. process. Don't be afraid to offend anyone - if you get angry inwardly, the situation will only get worse.

Olga Focht (Anykey)

Personal experience

That is, at a minimum, you can get by with such options, but if we talk about a little more comfort, then catering should also be included in the meals of a nonresident student.

Discussion

I have a son - a Muscovite, I give him 9-10 thousand a month for food and travel. But! He eats breakfast, dinner at home, on weekends he also eats at home. With this money, he has lunch at the university twice a day (a growing organism :)). For the rest of the entertainment he earns for himself (he works as a tutor). So for all 10 thousand a month - quite back to back, you have to earn extra money.

My daughter is in her 4th year in Moscow. I give 10 thousand a month, but it's back to back. Hostel fee is approximately 900 rubles. and a ticket from home to Moscow separately. He takes food from home, but very little, because. hard to drag. Eats in the student canteen and cooks in the hostel. Washes in the laundry. I used to carry everything home, but it's hard. Travel on a social pass. They pay for the Internet along with other girls, a room. Lives modestly, without clubs. He goes to the cinema, sometimes to cafes. She buys some cosmetics. While there was no Internet, the first months, a lot of money was spent on communication.
If it is possible to bring food from home, it will be helpful. You will also need an initial investment for the arrangement. For example, we bought a refrigerator together with other girls, bought a microwave oven, an electric kettle, a bedside table, curtains, a chandelier, a printer. The laptop was bought specifically for study.

What to cook for a picnic: choosing a menu together with professionals. Section: Serious question ( prepared food for the whole family). Menu for children: food for children is delicious and fun! "Cooking for me is a vacation. Especially on weekends, when the whole family is together.

Discussion

Guests - never. I think it's kind of silly :)

It is the guests - rarely, I like to cook, I'm good at it, and ready meals those suppliers that I trust are expensive.
Although puff pastry I also prefer to buy ready-made ones, our local bakery makes excellent yeast puff pastry. For my own, I sometimes order or bring with me when we go to a restaurant with a company, my favorite dishes that are long, difficult or lazy to cook myself. For example, in one place I consistently order rolls and sushi, in another - confectionery and tartlets, and in the third - onion bread, julienne, napoleon and irish cake. Children can still order some fast food with their pocket 1-2 times a month.

I give apples, carrots, tangerines, yogurt without anything, hard cheese.

I was diagnosed with this at the age of 5. The first week they slurped water with floating carrots and potatoes, plus a slice chicken breast. I remember bagels-drying, crackers could be. Nothing sweet, etc. She (already thin-voiced) has emaciated terribly this week. After it turned out that this pancreatitis is even treated with hunger.
The aggravation will pass and you will slowly feed more normally - cereals, etc. I read some diet table No. and cooked according to it (I don’t remember, it should be on the Internet).
And then enter normal mode. Only I still fry something very rarely. I'm used to it, and it's not useful. Oven, boiled - what you need. More about the disease and do not remember :)

Practical guide first-year students. What can be cooked? How to cook for a couple. Tefal Vitacuisine. Intuitive Eating: 9 stories. Do you love to cook? There is great amount tasty and healthy dishes.

Discussion

there are children, yes :). I cook and bake a lot. But I don't like to eat what I cook. :) This saves me.
Well, you ask yourself honestly. Do you want to lose weight? If so, then no temptations will stand in your way. I bake pies, but I don’t want them, not because I don’t like them, but because I love MYSELF and want to lose weight.
I try not to eat in the evenings. But sometimes you want to sit next to your husband, or with the whole family. I eat a protein dinner. Or a full-fledged one, but in a small amount. Or just sit, look at them all and drink tea :))))

I also cook at least 3 times a day. But it never occurs to me to bake every day, and even several times and each time is different. Cook something healthy, not just pizzas, cookies and pies. If they are really hungry, they will normally eat cooked food, but in my opinion this is just a consumer attitude towards you. And the husband, if he wants fresh pastries for every tea, can cook something himself. So the problem is in your head, in my opinion.

Today my daughter invited guests to puff pastry with cheese (I baked it myself from a semi-finished product) - I didn’t eat, sat with everyone at the table, drank tea without sugar. It's okay to have a conversation, it's not necessary to eat at all. Of course, I tried pastries (I pinched off a piece from the pie) - to try it is not at all necessary to eat a few pieces.

Stew can also be cooked on the weekend, and eaten with different side dishes almost all week. Cabbage rolls will become by the end of the week And finally - it should be simpler, food on weekdays should not be particularly refined, otherwise the holiday will not be felt :) 05.10.2005 22:28:17, AleXXX.

Discussion

chicken and pork cook faster than beef, so beef is a weekend dinner. If you bake a piece of meat on Sunday or boil the tongue, it may be enough for a couple of days. chicken thighs fried for 10-15 minutes, fillet - 5 minutes (+10 minutes for garnish). Another option is to quickly fry the meat (minced meat) and vegetables, mix and bring to the norm in the oven - if there is enough time before dinner, but you don’t want to stand at the stove.

On weekends, I write a list of dishes for the week and, accordingly, what I need to buy so that I don’t go to the store on weekdays.
For my child, 3 times a week, classes end at 21-00 and at 21-30 you already have to sleep, respectively, on these days, the cooking time for dinner is 15 minutes.
I'll write the menu approximately, otherwise all these files are at home.
Buy beef on the bone 2.5 kg and 1 kg pork.
Cut the beef, boil the bones (not naked), scroll the meat. Part of the minced meat in portions (300 grams each) put into bags and into the freezer.
Cut off 3 of the most best piece for frying, scroll the rest.
Remove the bones from the broth, pick the meat from them and scroll.
Make cutlets from minced beef + pork and put in the freezer (I do both fried and raw).
All this takes about 2 hours on Sunday.
Eventually:
1. Broth for 2 soup preparations
2. Roast Pork
3. boiled minced meat
4. Minced beef.
5 . Cutlets. on the third day after the birth of the youngest, I received "fi" from the children: "why did you bake not pizza, but only pies with cheese!"... :))))
I just gave birth in the maternity hospital, but I didn’t sit there, but left after 16 hours (in vain I succumbed to their persuasion - and did not leave the maternity hospital)
so it's a real possibility :)
And so - well, by God - they will live (only two!) Three to five days ... do not worry! there are bigger problems :)
and so - I, too, only cutlets came to mind. Oh, and cheesecakes.

I froze in front of the maternity hospital - home-made manti, hedgehogs with rice, meatballs, lazy cabbage rolls, bought meat, cut into strips, like on beef stroganoff, grated carrots in the same bag and chopped onion. then only from the bag into the pan, add salt and spices and simmer. you can freeze pancakes stuffed with meat or cabbage. I wish you an easy birth!

Child from 1 to 3. Raising a child from one to three years: hardening and development, nutrition and illness, daily routine and development of household skills. We try to cook dinner for 2 days (cutlets, chicken, noodles, potatoes), while one day a week dinner is prepared by the mother-in-law, but ...

Discussion

Soup I try to cook on Sunday, it is usually enough for 4-5 days. We try to cook dinner for 2 days (cutlets, chicken, noodles, potatoes), while one day a week my mother-in-law cooks dinner, but every evening I try to shake off something vegetable like a salad, stewed vegetables. Breakfast is done quickly: it’s porridge that cooks quickly, if it’s buckwheat, then I cook it in advance in the evening (along with dinner), or sometimes muesli + cereal with milk. And on Friday evening we all go to visit grandparents with two overnight stays, and everything is much easier there. But I try to come home at 18.00.

I have a part-time job. In the first half of the day. I don’t cook for the future ... except for some semi-finished products, blanks.