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When a dinner party is expected, every hostess wants to impress the guests. Therefore, delicious products, secret recipes of grandmothers and their own culinary finds are used. You can do without any tricks and do just one thing — choose the right dishes for cooking. We suggest conducting a small experiment and making sure of this in practice. Kokotnitsy from the brand line of kitchen accessories Faberlic by Julia Healthy Food Near Me will help us with this.
Scrambled eggs for gourmets
The simplest thing that can be cooked in a cocotnice is a hot French snack egg cocot. Heat-resistant ceramics can withstand temperatures up to 220 °C and retains heat for a long time. So if you make a cocot shortly before the arrival of guests, you will not need to warm up anything additionally.
So, we lubricate the cocotnits with butter. Cut into thin slices 80 g of bacon and half of the sweet yellow pepper. Chop 8-10 cherry tomatoes into slices. We mix all this and put it on the bottom of the cocotnits. Pour 2-3 tablespoons of thick cream over the filling, lightly sprinkle with salt and nutmeg. Carefully break the egg on top so as not to damage the yolk, and close the protein around with grated cheese. We put the cocotnits in a deep form with hot water, put them in the oven at 200 °C for 15-20 minutes. We will serve the coconut directly in them, sprinkled with chopped basil or arugula.
Onion Perfection
Do you really want to impress your guests? Prepare a soup in cocotnits, but not simple, but French onion. Thanks to the properties of ceramics, which create a special thermal regime, the soup will not cook, but languish. Therefore, its taste will be richer, and the subtle aroma will captivate everyone at the table.
Cut 6 onions into half rings and, stirring constantly, fry in vegetable oil in a saucepan. When the onion becomes transparent, add 3 cloves of garlic, slightly suppressing them with the blunt side of the knife. We continue to fry and stir for 5-7 minutes, after which we add 2 tablespoons of flour, 800 ml of meat or vegetable broth and 150 ml of dry white wine. Salt and pepper the soup to taste.
We cut the baguette into slices and brown it in a dry frying pan. We pour the soup into the cocotnits, tightly lay the crispy pieces of baguette on top. In this form, we put them in the oven at 160 °C and stand for half an hour. 5 minutes before the end, sprinkle each portion with grated cheese. You don’t need to invent anything with the serving. Serve onion soup in cocotnits — so the guests ‘ appetite will run wild in no time.
Gratin in miniature
We will surprise sea gourmets with an exquisite fish gratin under a cheese crust. The main ingredient here will be any red fish at your discretion. If you bake the fillet in cocotnits, it is guaranteed to retain tenderness, juiciness, and most importantly, a unique noble taste.
Cut 300 g of red fish fillet into strips, sprinkle with salt and black pepper, sprinkle with lemon juice, leave to marinate for 15 minutes. Meanwhile, we pass a finely chopped purple onion in olive oil. Then add 1-2 crushed garlic cloves and chopped chili pepper rings. We continue to fry for another couple of minutes.
We put the spicy onion mixture in the cocotnits, put the fish slices on top. Pour all the cream with a fat content of at least 33 % so that they cover the filling. Sprinkle everything with cheese and put the cocotnits in the oven at 200 °C for 10-12 minutes. In bright elegant cocotnits, fish gratin will look especially impressive on the table.
Julien by all the canons
What else can you cook in cocotnits, if not Julien? Only in them it turns out so exquisite, tender and melting in the mouth. The whole secret is that the ceramic walls provide a gradual and uniform heating, so that mushrooms and meat in the sauce better reveal subtle shades of taste and saturate each other with them.
Fry 2 tablespoons of flour in a dry frying pan for a minute, so that it becomes a cream color. Pour in 300 ml of warm cream and, stirring vigorously with a spatula, dissolve the flour. In the process, add 50 g of butter, simmer the sauce until thickened.
Separately fry the chopped onion until transparent. We lay 300 g of chicken fillet and champignons in slices. We continue to fry until the liquid evaporates. We lay out the filling on the cocotnits, pour the cream sauce and generously sprinkle with grated cheese. We send them to the preheated 180 °C oven for 15 minutes. Serve Julienne in cocotnits — in this form it will definitely make a splash.
Chocolate velvet
In cocotnits and desserts are amazing, whatever you take-mousses, souffles, muffins, biscuits. We offer to pamper the sweeteners with chocolate fondue. Thanks to the cocotnits, it is easiest to achieve the main highlight of the dessert — a velvety texture with a liquid hot middle.
Melt 170 g of bitter chocolate and 130 g of butter in a water bath, stirring constantly with a wooden spatula. When the mass cools down, we introduce 3 eggs in turn, beating with a mixer. Separately, beat 3 yolks and 80 g of sugar into a light, thick mass. Gradually we introduce 50 g of flour and a chocolate base, knead it properly.
Lubricate the cocotnits with butter, sprinkle with brown sugar and fill two-thirds with dough. We put them in the oven at 175 °C for about 9-12 minutes. Dessert can be eaten directly from the cocotnits, or you can serve it on a plate, garnished with berries, mint sprigs or a ball of vanilla ice cream.
As you can see, the culinary possibilities of the kokotnitsa are much wider than we used to think. They can prepare hot snacks, healthy breakfasts, main meat and fish dishes, delicious soups and, of course, desserts. See for yourself with the help of a cocotnice from the Faberlic by Julia Healthy Food Near Me brand line. Thanks to this practical and stylish accessory, you will discover familiar dishes from a new side and replenish your culinary piggy bank with new ideas. And most importantly, you can always surprise your family and guests with original treats and beautiful skillful serving.