Birthdays, February 23, March 8. 1st of May, New Year, family holidays are a reason to set the table. All self-respecting housewives try to please their loved ones and friends with a variety of dishes. Of course, every cook has his own signature recipes. But sometimes you want to cook something new and unusual. In this article I publish an approximate holiday menu of 14 simple but tasty and original dishes, which may give you ideas of your own. And for dessert you can bake something extraordinary.
Cold appetizer: Canapes with salmon in a pancake
As a food product, chicken meat has no equal. Its taste, texture, nutritional quality, relatively low calorie content and reasonable price make chicken one of the most sought after food products in the world. So much of the popularity has created a stereotype that smoking chicken is nothing special or complex - no matter how you do it, it will still be edible. But, however, there are a number of annoying mistakes that are made when working with chicken, especially when you start out in the kitchen.
Salads and snacks without eggs
Puff salad with pineapples
Products:
- 6 items boiled potatoes;
- a can of pineapples approximately 560 grams;
- 3-4 cloves of garlic;
— hard cheese about 300 grams;
- mayonnaise.
Preparation:
Mix mayonnaise with garlic squeezed through a press. Grate the boiled potatoes onto coarse grater, add some salt. Place the layer on a flat dish. Spread with mayonnaise-garlic sauce. Place sliced pineapples on top. Lubricate with sauce too. Sprinkle grated cheese on top. Simple but very delicious salad ready. You can arrange it as in the picture.
Slow defrosting is considered correct on the bottom shelf of the refrigerator. This method helps to better preserve nutrients and prevents the rapid growth of pathogenic bacteria, which at room temperature reproduce on the surface of the meat within a few minutes.
It would also be a serious mistake to send the chicken directly from the refrigerator to the oven. The heat quickly warms the skin and top layers of meat. By the time it reaches the inner parts, the bosses will already be so dry that without the sauce it will be impossible to swallow a piece.
For a simple salad that even a beginner in cooking can handle, see.
Black bread croutons with herring mousse.
The mousse itself can be prepared in advance, but the croutons (croutons) will have to be made immediately before serving.
Before draining and seasoning the meat, be sure to dry the skin of the chicken with kitchen paper, otherwise you will not see the beautiful and appetizing bark. By the way, have you heard that before you cook chicken, you can't wash it? Feel free to salt and season the chicken, in moderation of course. Salt brings out the flavor of the meat and helps create a crispy crust, and spices add flavor to the dish. Here are the most successful chicken addition combinations: basil garlic thyme rosemary; paprika turmeric ginger; lemon honey garlic soy sauce curry.
After baking, do not rush to cut the chicken immediately. During this time, all liquids will be distributed evenly, and the meat will become more juicy. Golden and fragrant chicken will undoubtedly become the center of attraction on the holiday table. And you, do you know any other cooking tricks to cook chicken? Share them in the comments!
Ingredients for 4 slices of Borodino bread:
— 1 herring fillet or half a whole herring:
- 2-3 pieces of green onions;
- processed cheese;
- 2 boiled carrots;
- ground black pepper;
- 4 slices of black bread.
Preparation:
Cut off the crusts from the bread and place in an oven preheated to 180 degrees to dry. This will take 5 - 7 minutes.
Stuffed crab sticks
New Year's Eve at home - Homemade dinners, favorite and smelling kitchens fresh food. New Year brings together the whole family, many relatives and friends. Traditional festive table rich and magnificent, and must have been thrown out of the dock. In this situation, there are a number of New Year's recipes to take care of your guests.
For a fancy New Year's Eve dinner, this is a good multi-step menu. The first one is the appetizer. For this we offer you a simple but quite impressive recipe. Mix cream cheese with mayonnaise, season with a little pepper and hot sauce and stir until creamy. The ham grinds ham, cheese, cucumbers, carrots, eggs and cheese. Place the first pancake in a shallow medium plate, brush with the mixture and sprinkle with ham. Place the second pancake on top, grease again and sprinkle with yellow cheese.
Cut herring and onion in small pieces. Carrots and processed cheese grate on a coarse grater. Place everything in a blender, add pepper and mix well. Don't have a blender? Use a meat grinder, just insert a fine mesh. Was the mousse a bit dry? It depends on the herring. Add a tablespoon of mayonnaise or vegetable oil and mix well.
The third pancake is greased and the rows with sour cucumbers. The fourth pancake follows the order of the previous one, but this time add grated eggs. For the fifth pancake the approach remains the same as cheese, the sixth is carrots, so repeat until the end of the quantity. The last pancake is placed and decorated as desired. It's easy even if children can participate.
Green lettuce and tomatoes are cut and shelled seeds, shelled nuts and corn are added. Number of products according to your request. Season the salad with salt, vinegar, oil and then toss. Pork meat is quite long. This, in principle, should be from Koeld's point of view. Now, however, the typical customs are a bit updated and are not so strict. You have complete freedom and can unleash your imagination. Swipe the herbs you want to eat. It is served or dressed with rice and other usual toppings or flavors.
Using two spoons, carefully form the mousse and place on the croutons. You can garnish with dill and leeks or as you wish.
Pancakes with salmon.
Products:
For pancakes. 
So basically what we suggest to you. Medium turkey - 100 g cow butter- 1 or 2 heads sour cabbage- salt - black pepper. The first step is to wash and toss the turkey. Then sprinkle it with pepper. Once the seasonings are added, the turkey is ready to go into the oven. Bake in a high oven until reddened. Instead of wrapping, you can wrap the turkey in kale leaves. Then lower the oven and touch the turkey to low.
Pour over the turkey: sauté the onion, chop finely, and then add the rice and chopped pre-cooked mink. Then pour in 300 ml of broth. Now you can add the raisins. And, of course, season with salt and pepper. When the rice has softened, remove it from the heat.
- flour 400 gr;
- eggs 2 pcs.;
- milk 1 liter;
- vegetable oil 2 tablespoons;
- a pinch of salt;
- vanillin.
For filling.
— lightly salted salmon about 100 g;
— hard cheese, also about 100 g;
— pickled cucumbers 2 pieces;
- mayonnaise 2 tbsp. spoons;
- ground black pepper;
- green onion feathers.
Preparation:
If you know how to bake pancakes, you can make them according to your own recipe. And for the rest I will continue. If you have a blender, place all ingredients in a bowl and mix thoroughly. If not, use a whisk or fork. First mix the eggs, then add milk and all other products except flour, mix well. Then add flour little by little, mixing the dough thoroughly so that no lumps form.
Required Products
Fill the turkey with cooked rice and sew. Finally, wrap it in cabbage leaves. Bake from time to time, pour out the sauce. For flavor, add quince and prunes to the pan. Finely chop the onions and carrots and then fry in a saucepan for about a minute. Then add the washed and drained rice, stir and fry for 3-4 minutes until the rice is glass-sized. Then sprinkle with red pepper, stir and pour boiling water for 1 hour. Salty and the filling is smothered over low heat until the rice absorbs the liquid.
Season with parsley, hot peppers and tomato puree. Add the mince and stir well to form crumbs, then remove from the heat. Leaves sauerkraut carefully remove and place 1-2 tablespoons of filling at the base of each leaf, depending on the size of the leaves. Place a few leaves at the bottom of a deep saucepan so that it covers the bottom. In addition, the snakes are placed with the folded part and they are poured in equal parts cabbage juice and water to cover them. The sarms are pressed using a plate and the pot is placed on the fire.
Don't forget to heat the pan well and grease it with oil.
I think that for the holiday it is better to bake intricate pancakes in the shape of snowflakes. This is done quite simply. Pour the bulk of the pancake into the middle of the frying pan, and, turning it slightly, let the dough spread a little.
The first and most important step is to prepare the food. Boil the carrots for about 10 minutes and prepare the minced meat at this time. You can use either pork or Ground beef, to make Stephanie's toss, and the minced meat is best mixed. When preparing minced meat, prepare two eggs. Place the mince in a large bowl. Add salt and spices, as well as two raw eggs. Soak the slices in water and, after they have completely softened, you will open them and add them to the mince. Grate the hatch, chop the parsley very finely and add them to the bowl.
Black bread croutons with herring mousse
And you start mixing with your hands. Mix thoroughly to evenly distribute all ingredients. This is for mince, and now you put it aside. Second step: Cut the cooked carrots and cucumbers into strips. Peel the eggs and cut them into quarters. Spread the minced meat on a towel and place a row of carrots, a row of pickles and finally a row boiled eggs. It's time to turn your roll. Don't try to throw the roll by hand because the stuffing will break. Take the towel at the top where the vegetables are located and in one motion, “hang up” and turn down.
Then you scoop some dough into a spoon and draw patterns around it. You can put the dough in a small plastic bottle and draw from it. This is somewhat more convenient, but more dough is consumed.
Pork meat and potatoes in the sleeve
Repeat the movement until you have rolled the entire roll. Finally, press the two ends of the roll to "seal" so the filling doesn't come out when baked. Place the paper in the baking dish. Once the roll is cooked, sprinkle it with grated yellow cheese and leave it in a warm oven to melt.
One of the most important articles of the book is given to banks. Banitsa is a favorite New Year's element dining table for small and large lunches. For her, tradition requires that expected guests be numbered in advance, adding to each other. Some people take a little time to say what they want to do.
When all the pancakes are ready, cover them with a plate or cling film to soften them.
In the meantime, let's get started with the filling. Cut the salmon into small squares. Grate the cheese on a fine grater. Finely chop the pickles too. Pepper, add mayonnaise and mix everything.
Divide the onion into feathers and steam with boiling water to make them more elastic.
Soda is poured into the milk container and left to inflate. Spread the bark, pouring each leaf with a small amount of the mixture, and it is better to make the last leaf thicker. The lucky ones are written and placed in different places in a panic and should be pre-wrapped in foil.
More from the items that will be present at the table: as on Christmas and New Year's Eve, there should be onions, garlic, wheat, dried fruits, nuts and pickles. After lunch, it was time to check out the sweet part of the dessert menu. The most important thing you need to know about this recipe is that once the cream is ready, you need to quickly spread it onto the biscuit while it is still warm. Vanilla cream is prepared by whisking yolk, fresh milk, cream, sugar, flour and vanilla. After obtaining a homogeneous mixture, it is poured into a saucepan and placed over low heat.
Place a tablespoon of filling in the middle of each pancake, form a bag and carefully tie with onion feathers. During this procedure, it is better to involve your children or husband, let them also take part in the preparations for the holiday.
With continuous stirring for about 15 minutes, the cream is kept on a hot plate until it thickens. The biskets are immersed in hot coffee for a few seconds and placed in a rectangular tray. Sprinkle with half the cream and a row of biscotti, rinsed briefly in the coffee, is arranged on it. The cake is finished with the remaining cream, soaked with a spoon and placed in the refrigerator to set. The vanilla cream sponge is extracted when cooled, sprinkled with chocolate sticks and cut into pieces.
We believe that you have a good housewife in you! My kids love potatoes for fish, so they get those, although I may have a Christmas Eve without potatoes. The children don't want to have a cup of coffee, so there's no soup on the table at all. There will be no mushroom or borscht. Tradition is the most important, and this is the day, says the Silesian writer, historian and lover of Silesian cuisine.
These bags are served cold, but if you are making them on the eve of the holiday, it is better to heat them in the microwave for a few seconds so that the pancakes are not too hard.
Meat rolls with cucumber and mustard.
Products:
- pork 400 grams;
— pickled cucumbers 2 pcs.;
- red onion 1 pc.;
- mustard beans 2 tbsp. spoons;
- salt pepper;
- flour for breading.
He thinks that only five dishes are enough on the Silesian table. Nothing falls in best case scenario it's getting closer. But Vilia will never give barley with ears. In his opinion, Silesian is a newcomer, this soup is not prepared here. He is even surprised that red borscht is so popular with his ears. There will be no pies either.
Main course: Chicken cordon bleu with pineapple
So, what are the two experts of Silesian cuisine like on the Christmas table? What is Silesian Christmas? Would it be better or more similar to pale jagged tea with tradition as the main flavoring? Marek Solcyk assures: - Very tasty. That's why Christmas food is still on holiday and no one is complaining. We serve recipes for everything Silesian. And if we don't add twelve, it's difficult.
Preparation: 
Cut the meat into thin slices, cover with film and beat well, add salt and pepper. Cut the cucumbers and red onion into strips. Place on each piece of meat grain mustard, slices of cucumbers and onions.
Roll into rolls and secure with toothpicks to prevent them from unraveling. Gently roll in flour. First place seam side down in a well-heated frying pan with vegetable oil. Fry on all sides until golden brown crust.
Cut the finished rolls in half at an angle of 45 degrees. Drizzle with Lazy Tartar Sauce.
Lazy Tartar Sauce
Products: 
— pickled cucumbers 2-3 pcs.;
- a head of red onion;
- garlic 2-3 cloves;
- half a bunch of parsley;
- salt pepper;
- mayonnaise 2 tablespoons;
- grainy mustard.
This sauce is prepared very simply, and most importantly, quickly, but it requires a blender. Chop all the ingredients, place everything except the mustard in a blender and blend until smooth. Now add mustard to taste and mix with a spoon. You can, of course, chop everything finely, but this will take time, and during the New Year's troubles, this is precisely what is missing.
Herring under a fur coat in a roll
Products:
— herring — 1 pc.;
- potatoes - 4 pcs.;
— carrots — 1 pc.;
- beets - 1 pc.;
— mayonnaise — 200 g;
— onion — 1 pc.;
- vinegar for pickling onions.
Preparation:
Pre-cut the onion randomly and marinate in vinegar for 2-3 hours. But you can put it raw, at your discretion.
Boil potatoes, carrots and beets, cool, peel and grate or cut into small cubes.
Peel the herring, separate from the bones, cut small pieces.
It is better to squeeze the beets through cheesecloth to remove excess moisture. If your carrots are also juicy, then it is better to squeeze them.
To make a roll, spread cling film, a cut plastic bag or foil on the table, whoever has what. Mix beets with mayonnaise and spread evenly onto film. Cover again with film and compact the layer thoroughly. Remove this top film. You can salt the beets a little. Try to make each subsequent layer slightly narrower in width than the previous one. We do the same with carrots, only now we spread them on the beets. The third layer is potatoes with mayonnaise, spread on the carrots. Don't forget to salt it. Next we put the onion, if you pickled it, you need to let it drain so that it is not too wet. And the last layer is herring. It is better to lay it not over the entire surface of the roll, but as a long log in the middle. We compact all layers in the same way using cling film.
Carefully roll the roll around the herring log. We compact the edges well. Wrap it in the same film. We put the appetizer in the refrigerator until guests arrive. Before serving, remove the film and cut into portions.
Snack "Callies"
Products: 
- 100-200 gr. ham or any boiled sausage;
- 100 gr. any cheese or fatty cottage cheese, it must be salted;
- 1 carrot;
- 2 cloves of garlic;
-mayonnaise.
Preparation:
Grate the cheese and carrots on a fine grater. Squeeze the garlic through a press. Mix everything and season with mayonnaise. If you use cottage cheese, the taste will be different. I usually make half with cottage cheese, half with cheese.
Cut the sausage or ham into thin slices. Roll up into a ball and secure with toothpicks to prevent them from unrolling. Fill with salad. Decorate with greens and pieces of red bell pepper, olives or just ketchup.
Stuffed Peaches
Snack has interesting taste due to the sweet peaches and salty filling. 
Products:
- small, 200 grams, piece of turkey meat;
- a can of canned peaches in halves;
- jar canned corn;
- any spicy cheese, 200 grams;
- mayonnaise or sauce homemade;
- salt, pepper to taste.
For the sauce:
- a jar of yogurt;
- lemon;
- mustard.
Preparation:
Boil the meat in salted water, cool.
While we prepare the sauce. Add a teaspoon of mustard to the yogurt, a tablespoon lemon juice and add a little salt. Mix all ingredients well.
We take the peaches out of the jar and place them on a towel. They need to be dried well. To do this, you can place them bottoms up to drain excess juice, or blot each piece with a napkin.
Then the bottoms must be cut off for stability, but be careful not to make a hole.
Now cut the turkey into small pieces, grate the cheese on a coarse grater and add 3-4 tablespoons of corn without juice. Carefully add the sauce or prepared mayonnaise. The salad should not turn out wet. Soy or mayonnaise is used here simply to bind the products together. Add salt and pepper if necessary.
Stuff the peach halves and place them on a flat plate.
See also in another article.
Salads and snacks with eggs.
Stuffed crab sticks.
I want to warn you right away, the appetizer is a big hit, so make more.
Ingredients for 10 pieces of chilled (do not use frozen) crab sticks:
Grate the cheese on a fine grater, set aside a third for sprinkling. Leave the yolk of one egg too. Grate or crush the eggs with a fork. Squeeze the garlic through a press. Finely chop the greens. Add sour cream and mayonnaise. Mix everything. If you like pepper, you can add it too.
Carefully unwrap the crab sticks and place the filling on the edge. Now the sticks need to be rolled up just as carefully. Place 4 sticks on a plate, 3 on top, then two and place the last one on top. We ended up with some kind of hut. Sprinkle it with “snow” - cheese and egg yolk or protein, as you prefer. The appetizer is ready.
Cheese balls
Products: 
- boiled potatoes 4 pcs.;
- boiled eggs 4 pcs.;
- crab sticks 10 pcs.;
- hard cheese 200 gr.;
- mayonnaise 2 tbsp. spoons;
- pepper.
Preparation:
Grate the cheese on a fine grater and set aside for now. Cut potatoes, eggs, crab sticks as finely as possible, season with mayonnaise and pepper. In principle, you don’t need to add salt, but if you really want to, you can. Mix everything well. With clean hands, roll into slightly smaller balls. chicken egg. Roll them in cheese. Insert skewers or toothpicks.
Method number 2
Products: 
- processed cheese 2 pcs.;
- hard cheese 100 gr.;
- a bunch of dill;
- 3 cloves garlic
- 2 boiled eggs;
- paprika;
- mayonnaise.
Preparation:
Wash the dill in advance and dry well.
Grate the eggs and cheese on a fine grater, squeeze the garlic through a press and add a little mayonnaise so that the mass is not too wet. Mix everything thoroughly.
Finely chop the dry dill. We leave. Three also have cheese on a fine grater. And we also leave it aside. Pour paprika into a plate. As in the previous recipe, we form balls and roll one at a time in seasonings. We got funny colorful balls.
Method No. 3
Products: 
- large package of crab sticks;
- 150-200 grams of cheese;
- 5-6 cloves of garlic;
- 4 boiled eggs;
- 3 tbsp. spoons of mayonnaise.
Preparation:
Grate the crab sticks on a fine grater and set aside - this is our topping. We also grate the cheese and eggs on a fine grater, pass the garlic through a press. Add mayonnaise, mix everything well. We make balls as in previous recipes. Roll each ball in shavings of crab sticks.
As a decoration for all three methods of preparing cheese Rafaelok, you can use marinated champignons, pinned with skewers or toothpicks.
Recipes for hot holiday dishes
Pork meat and potatoes in the sleeve.
Products: 
- pork meat, preferably neck, 1 kg;
- pitted prunes 200 gr. It can be replaced with dried apricots, cherries, any berries or mushrooms. For the marinade:
- one and a half teaspoons of wig:
- mustard beans 2 teaspoons;
- regular mustard one and a half teaspoons;
- garlic 3-5 cloves;
- vegetable oil 4 tablespoons;
- non-bitter honey 1 teaspoon;
- salt 1 teaspoon;
- ground black pepper to taste.
For potatoes.
- medium size potatoes 1 kg;
- vegetable or olive oil 3-4 tablespoons;
- salt about half a teaspoon;
- any dry to your taste half a teaspoon.
Preparation:
Steam the prunes with boiling water. Dry.
Wash the meat and dry with a napkin. Make deep cuts not completely at a distance of 1-1.5 cm.
Mix all the ingredients for the marinade well, squeeze the garlic through a press.
It is good to coat the meat with marinade, not forgetting about the pockets.
Place all the prunes in each pocket. Carefully transfer the meat into a roasting bag. The sleeve should be 2 times longer than the piece. Secure the sleeve on both sides and put it in the refrigerator for a day or a little less. 
When you need to cook, take the potatoes and cut off the bottom on one side.
Mix the oil, salt and seasoning well and pour the potatoes on top, not forgetting to get into the holes. Now place the finished potatoes along with the mold into a baking sleeve and secure it on both sides.
Remove rack from oven to keep cool. Preheat the oven itself to 200 degrees. Now place the form with potatoes and the form with meat on the grill. Bake for an hour.
When the finished potatoes and meat have cooled a little, transfer them to a dish, first tearing the sleeve and cutting the meat into portions.
Cut the meat in large pieces, salt, pepper and fry in a hot frying pan on both sides until golden brown. Place in a saucepan.Cut the onion into half rings and fry until golden brown in the oil that remains after frying the meat. Place the prepared onion in the pan on top of the meat.
Top up hot water so that it does not lightly cover the meat. Simmer for an hour on low heat.
Fry the walnuts in a frying pan or in the oven for about 3 minutes.
Add to stew tomato paste, diluted in a glass warm water, seasoned with salt - a level tablespoon and sugar - a heaped tablespoon, and pepper to taste. Add bay leaves, prunes and nuts. Close the lid and cook the meat until cooked, about half an hour. Don’t forget to taste the dressing to adjust the taste in time if something is not to your liking. Serve with any side dish.
Bon appetit! I hope you have a lot of fun this holiday!
Ah, you will find 5 simple diets with a menu for every day .
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On a holiday, any housewife wants to surprise her guests with delicious and appetizingly decorated food. In order to help the cook reduce the time spent searching unusual recipes, we present to your attention a five-course festive table menu:
Main course: Chicken cordon bleu with pineapple
Ingredients (for 4-6 people)
- Large chicken breasts or fillets – 2 pcs.
- Sour cream – 1 tbsp. spoon
- Hard cheese –50 g
- Canned pineapple in syrup – 1 can
- Egg – 2 pcs.
- Flour – 1 tbsp. spoon
- Breadcrumbs –150 g
- Refined vegetable oil –80 g
- Greenery
- Salt and pepper to taste.
1. Cut the chicken fillet into medallions, that is, divide the fillet into two halves and cut each half crosswise. The thickness of the medallions should be about 1-1.5 cm.
2. Lightly beat each piece with a kitchen hammer. Season with salt, pepper and sour cream and leave for 30 minutes.
3. Cut the canned pineapple rings in half and place a piece on each medallion. Grate the cheese on top and sprinkle the cheese with a pinch of flour and chopped herbs. Flour, mixed with melted cheese and meat juice, gives the dish juiciness, and when cutting the cordon bleu into pieces, a thick, delicious cheese filling flows out of the middle.
4. Fold the fillet into an “envelope” or “roll”, pinning the edges with wooden toothpicks so that the filling does not fall out.
5. Dip the “envelopes” into the egg beaten with seasonings, then roll them in breadcrumbs.
6. Fry in a heated frying pan with the addition of vegetable oil until golden crust.
7. Just before the end of frying, add a little water to the pan and cover with a lid. Simmer like this for a few minutes. Remove the lid and fry until the moisture evaporates.
8. Remove the toothpicks.
9. Post wide dish lettuce leaves. Place fried pieces of meat on top of the salad.
It is advisable to serve hot. As a side dish - mashed potatoes.
P.S.: Instead chicken breast You can use turkey fillet or veal meat. And instead of pineapple - mushrooms, pre-fried in butter.
If you used it in this dish canned pineapple, then you can use the remaining pineapple syrup to make a delicious holiday cocktail.
Festive cocktail “Pina Colada”: mix 60 ml of white rum or vodka in a blender; 60 ml pineapple juice; 75 ml coconut cream or milk. Add ice and pour into glasses, top with a slice of pineapple and a cocktail cherry.
Non-alcoholic cocktail “Coco Colada”: mix 110 ml of pineapple juice in a blender; 60 ml coconut cream or milk; pieces of ice until smooth. Pour into glasses, garnish with a pineapple slice and a cocktail cherry.
What would a holiday table be without salads and cold appetizers?! The usual Olivier or Crab salad no longer cause delight, then prepare the following.
Salad: Layered cake with chicken and carrots in Korean
Ingredients:
1. Separate from chicken fillet fat and chaff. Rinse under cold water.
2. Place the fillet in a saucepan with water, add salt and cook on the fire. After 40-50 minutes, place the cooked fillet under cold water to cool it. “Pinch” the fillet into pieces.
3. Peel, rinse and boil the potatoes in salted water. As soon as the potatoes are cooked, leave them to cool under running cold water.
4. While the potatoes and fillets are boiling, you need to wash the champignons and cut off their stems, cut the caps into slices and fry in a frying pan in butter. Lightly salt the prepared mushrooms.
5. When all the components of the salad have cooled, first lay out pieces of chicken fillet in layers, grease the chicken with mayonnaise on top, then put a layer of mushrooms on the mayonnaise, grease with mayonnaise again, then a layer of potatoes, mashed with a fork, again with mayonnaise, spread in a thick layer Korean carrots, pour mayonnaise on top and crush with grated cheese.
6. Decorate the dish with herbs and vegetables, figuratively carved using the carving technique.
Salad: Festive salad with shrimp
Ingredients (for 3-4):
- Frozen raw shrimp–300 g
- Salad – a couple of sheets
- Kishmish – 12 grapes
- Egg – 3 pcs.
- Pickled (or salted) cucumber – 4 pcs.
- Celery stalks -
- Mayonnaise – 3 tbsp. spoons
- Dill –20 g
- Lemon for decoration
- Salt, black ground pepper taste
1. Boil shrimp for 2-3 minutes in salted water along with dill sprigs.
2. Cut the sultanas in half. Cut the lettuce into long strips and cut the cucumber and celery stalk into large pieces.
3. Boil and cool the eggs. Grind using an egg slicer or grate on a fine grater.
4. Mix all ingredients with mayonnaise in a separate bowl. Lightly pepper.
5. Place the mixture in the refrigerator to cool for a while.
6. Place the salad in bowls or in wide stacks or glasses.
7. Before serving, decorate the edge of the bowl with a slice of lemon, shrimp and salad.
Each guest will get their own salad bowl.
What else can you cook? Make mini sandwiches - they will be simply irreplaceable.
Cold appetizer: Canapes with salmon in a pancake
Ingredients:
- Sliced smoked salmon – 1 pack
- Sour cream –150 g
- Dill
- Green onions for garnish
- - for cheese pancakes
- Hard cheese – 100 g
- Egg – 2 pcs.
- Milk –0.5 l
- Flour – 5 tbsp. spoons
- Salt, sugar to taste
- Vegetable oil – 2 tbsp. spoons
- Skewers
1. Let's cook cheese pancakes. Beat eggs with a pinch of salt and sugar until fluffy foam is obtained.
2. Add milk to the resulting foam and, continuing to beat the egg-milk mass, gradually add grated cheese and sifted flour to it.
3. Stir the dough until the lumps of flour disappear.
4. Pour the resulting dough into half a small ladle onto hot frying pan, lubricated with oil.
5. Bake for 1 minute until golden brown. Then flip over to the other side, baking on that side for just under a minute.
6. Cut the cooled pancakes into strips, brushing them with chopped dill and sour cream sauce.
7. Place salmon pieces on top of the sauce.
8. Roll the spring roll into a roll and prick it with a skewer.
9. Garnish the canapes with an arrow of green onions.
That's all! If you liked our recipes, we recommend that you explore our other posts: and.