see how to prepare quick and tasty dishes

Sometimes it’s hard to think of foods to vary the menu at home every day. Besides, the day-to-day rush doesn’t help much, does it? So we separate quick and practical oven recipes. In just a few steps, you can prepare delicious and succulent dishes. Check it out below!

Parmigiana baked rice

Ingredients

• 2 tea cups of rice
• 4 cups of boiling water
• 3 tablespoons grated parmesan cheese
• 100 g of chopped ham
• 100 g of chopped mozzarella
• 3 tomatoes blended in a blender with a little water
• two chicken bouillon cubes
• 2 eggs

Method of preparation

In a pan, cookthe rice with the broth dissolved in boiling water over low heat for 15 minutes. Separately, beat the eggs with the Parmesan cheese and mix with the cooked rice. In a refractory form, make alternating layers of rice, ham, mozzarella and some beaten tomato. Repeat the operation two more times. Take to preheated oven for about 15 minutes at 180°C. Serve immediately.

Chicken with orange juice

Ingredients

• 8 pieces of chicken thighs
• 250 ml of orange juice
• 2 beef bouillon cubes

Method of preparation

Remove the skin from chicken and place the pieces in a refractory. Place the juice and cubes in a blender and blend until dissolved. Then pour over the chicken and let it soak for about 30 minutes. Then, bake in a preheated oven at 200°C for 45 minutes. Serve immediately.

ssweet corn uflé

Ingredients

• 8 fresh ears of corn
• 1 tablespoon chopped coriander
• 2 tablespoons of margarine
• 1 onion
• 200 ml canned milk cream
• 6 slices of mozzarella
• Salt and ground pepper to taste

Method of preparation

In a deep frying pan, place the margarine, the onion, the sweet pepper and fry a little. Then add the corn and cook for 15 minutes. Then, still hot, put the corn in the blender and beat, adding the coriander and the cream. Once beaten, spread this thick cream into an ungreased mold, cover withmozzarella and bake in a preheated oven at 180ºC to brown. Serve immediately.

Beggplant in the oven

Ingredients

• 3 eggplants with skin
• Olive oil, salt and oregano to taste
• 2 tomatoes cut into slices
• 1 onion cut into slices
• 200 ml of coconut milk
• Grated Parmesan cheese for sprinkling

Method of preparation

cut the eggplantsinto thin slices. Water a medium refractory with a little olive oil, distribute a layer of eggplant, a layer of tomatoes and an onion. Season with salt, olive oil and oregano. Repeat the layers until you run out of ingredients. Water with the coconut milk and sprinkle the parmesan. Cover with aluminum foil and bake in a preheated oven at 180ºC for 30 minutes. Remove the aluminum foil and return to the oven for another 10 minutes, at the same temperature, until browned. Serve immediately.

Boven-baked

Ingredients

• 1/2 kg potato cut into slices
• 1 liter of milk
• 300 g grated mozzarella
• 200 g of grated ham (without the fat layer)
• 2 eggs
• 50 g of grated cheese
• margarine to taste

Method of preparation

In a saucepan over medium heat, boil the potatoes in milk until soft. Unite a refractory with the margarine. Put a layer of potato in the refractory, one of ham and one of mozzarella. Repeat this process until you run out of potatoes (remembering that the last layer must be mozzarella). Sprinkle the grated cheese on top and bake in a preheated oven at 200°C until golden.