Bake in 30 minutes. From quick dinners to simple desserts

"As a food-stylist, Rukmini Ayer is constantly surrounded by food, which is prepared for photographing, starting from the simplest salads or pasta to incredibly complex dishes, such as the interpretation of the Sunday baked lunch from one chef, which includes a six-hour cooking legs of confina, Bone broth and marinade with six different varieties of pepper. And this is not counting the four side dishes in a disassembled style. But based on his experience with all these different types of food, Ier realized that at lunchtime, when we were hungry after breakfast and want to eat, we like the things simple and uncomplicated most of all. Those same dishes whose recipes are exchanged, and exactly those that we cook at home on the weekend.
In accordance with this, most often at home she prepares dishes all in one. That is, all the products in the same form, and it is better by the recipe that requires a minimum stay in the oven, “because I am hungry, and I want dinner to prepare quickly and without my participation.” "