7 delicious dinner recipes in 30 minutes

1. Classic steak

Ingredients

5 thick slices of loin;
4 tablespoons of vegetable oil;
1 teaspoon mustard seeds
1 teaspoon paprika;
1 teaspoon black peppercorns;
salt.

Preparation

Steak meat must be at room temperature. Combine spices and coat both sides generously. Do not add salt yet. Leave the meat on for 15 minutes. Then coat the loin with vegetable oil, salt and fry for 5 minutes on each side.

If you want bloody meat, fry for 2-3 minutes on each side. It will take 7 minutes to cook well.

After that, wrap the meat in foil for 10 minutes to distribute the juice inside. The classic steak is ready.

2. Penne pasta with stew

Ingredients

400 g penne pasta;
2-3 tomatoes;
1 eggplant;
1 onion;
2 tablespoons olive oil
3-4 teaspoons of apple juice;
ground black pepper;
salt.

Preparation

A lovely hearty dinner for a vegetarian. Peel the eggplant, cut into slices, salt and let stand. Boil the tomatoes with boiling water to peel them, cut the pulp into cubes. Peel and chop the onion.

Cook the penne in salted water until al dente. Squeeze the eggplant slices, cut into cubes. Fry the onions in vegetable oil, add the eggplant. Send half of the tomatoes to the eggplant and onion, season with spices and simmer for 10 minutes. Then add the remaining tomatoes, salt and pepper the stew and season with apple juice. Serve penne with vegetables, garnish with basil if desired.

3. Baked salmon with rice and Brussels sprouts

Ingredients

4 slices of salmon or pike perch fillet;
5 teaspoons of ground cumin;
5 teaspoons of ground chili;
2 teaspoons of salt
2 tablespoons olive oil
300 g brussels sprouts;
½ cup of classic yogurt;
2 teaspoons lemon juice
2 cups rice

Preparation

Preheat oven to 180 degrees. Combine the spices in a small bowl. Then brush a baking dish with one tablespoon of olive oil. Grate the salmon or pike perch fillets with the remaining oil and place in a mold. Leave a distance between the pieces. Let the fish stand for 5 minutes, then sprinkle the fillets with half of the spice mixture and place in the oven for 8-10 minutes.

While the fish is cooking, boil the rice and Brussels sprouts. Add yogurt and lemon juice to the remaining spices in a bowl and stir. Arrange the rice in bowls, add the Brussels sprouts to the side, and put the fish on top.

For the sauce, pour the juice from the baking dish into the lemon yogurt mixture. The sauce can be served with food or in a separate bowl.

4. Pork in Russian

Ingredients

700 g pork or veal;
2 potato tubers;
2 eggs;
3 tablespoons of wheat flour;
2 tablespoons of mayonnaise or sour cream;
1 onion;
3 cloves of garlic;
dill, green onions, parsley;
200 ml of cream;
salt.

Preparation

Chop the meat and beat it off. To avoid staining your kitchen, place the meat in a bag. Next, grate raw potatoes on a coarse grater, then finely chop the onion and herbs, chop the garlic, add salt, spices, eggs, mayonnaise or sour cream and flour. Mix everything.

Dip the chops in the resulting mass and fry gently on both sides until golden brown. Then put the chops on a baking sheet, cover with cream and bake in an oven preheated to 200 degrees for 5-7 minutes. Serve tender chops with vegetables.

5. Chicken pie with mushrooms

Ingredients

4 skinless chicken breasts;
1-2 tablespoons of olive oil;
1 tablespoon butter
a bunch of green onions;
150 g fresh champignons;
1 tablespoon flour;
1 teaspoon mustard
1 glass of sour cream;
300 ml of chicken broth;
a couple of sprigs of fresh thyme;
1 sheet of ready-made puff pastry;
1-2 bay leaves;
ground nutmeg;
1 egg;
salt;
pepper;
fresh rosemary for decoration.

Preparation

Slice the breasts into strips one centimeter wide at a slight angle. Preheat a skillet, pour olive oil into it, add chicken, salt, pepper and add butter. Chop green onions, add them to the chicken, and a pinch of ground nutmeg, bay leaves and some thyme.

Chop the champignons, send to the pan. Add sour cream, flour, mustard, chicken stock and reduce heat. Simmer for 5-7 minutes.

Then transfer the filling into a baking dish and cover with a sheet of dough. Fold the edges of the dough inward. Optionally, decorate the cake with dough patterns and brush with a beaten egg. In the middle of the cake, make a hole for the steam to escape and place the rosemary in it. Bake until golden brown, about 15-20 minutes.

6. Fish royally

Ingredients

900 g fish fillet;
2 onions;
1 tomato;
1 bell pepper;
80-100 g of hard cheese;
150-200 g of mayonnaise;
salt and spices.

Cut the fillet into portions. Then in a bowl, combine the onion, chopped into rings, mayonnaise, salt, spices. Add pieces of fish to a bowl with the mixture, mix gently and refrigerate for 10 minutes.

On a baking sheet, put oiled foil or parchment paper, put the fish. Top with the mixture, the tomato sliced into half rings, mayonnaise and grated cheese. Cook in an oven preheated to 200 degrees for about 25 minutes.

7. Spicy chicken thighs

Ingredients

8 chicken thighs without bones and skin;
2 tablespoons of garlic powder
2 teaspoons of chili flakes
1 teaspoon of ground cumin;
1 teaspoon ground sweet paprika
6 tablespoons of honey;
2 teaspoons of apple cider vinegar
salt;
lubricating oil.

Preparation

Combine the garlic powder, chili flakes, cumin, paprika and about one teaspoon of salt. The resulting mixture must be put in a bag along with the hips, tied and gently mixed, then removed from the bag. Put the thighs on a greased baking sheet and place in an oven preheated to 230 degrees, preferably with the grill on. Cook for 5 minutes on each side.

Then mix the vinegar and honey until smooth. Remove the baking sheet from the oven, brush the thighs with half the honey-vinegar mixture. Return the baking sheet to the oven for 1-2 minutes, then turn the thighs over and brush them with the remaining mixture. Place in the oven again and cook for about 3 minutes.