Either way, second courses are the foundation of nutrition. The ability to cook fish, meat, or vegetables with a hearty side dish can surely be called one of the basic skills for a cook of any level. An even more valuable culinary ability is being able to make an appetizing treat while spending a minimum of time on the process. Fortunately, modern kitchen appliances let you handle many tasks much faster — from prepping the products to processing them.
The five most commonly used ingredients in the recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Onion | 41 | 1.4 | 0 | 10.4 |
| Hard cheese | 366 | 24.1 | 29.5 | 0.3 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
With a few interesting ideas in mind, the cook can provide a full-fledged gastronomic variety for every member of the family. Recipes for quick and delicious second courses really come to the rescue in moments of time pressure, when the to-do list turns out too packed or guests suddenly show up on the doorstep. There are probably several suitable recipes in the corresponding section of the cookbook, even if you have only a limited set of products on hand.