Cold dishes and snacks recipes. Cold appetizers

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Description of the presentation Cold dishes and snacks Meaning, classification of cold dishes by slides

Meaning, classification of cold dishes and snacks Cold dishes are usually served at the beginning of a meal. In this case, they are called appetizers; they complement the composition of the main courses, decorate the table, satisfy hunger, stimulate appetite and complement the nutritional value of diets. Cold dishes differ from appetizers in that they are served with a side dish and are more filling (roast beef, stuffed fish). Cold appetizers have a smaller yield; they are served without a side dish (caviar, sprats), or with a small amount of it (herring, sprat with onions)

Snacks can also be served hot (hot appetizers). According to the cooking technology, hot appetizers are similar to the preparation of main hot dishes, but the taste of the appetizers is sharper and they are served without a side dish in portioned frying pans or cocotte makers. Hot snacks are included in the menu after cold ones.

Cold dishes, including meat, poultry, fish, eggs, legumes, and nuts, are rich in protein and contain some fat, as well as a number of important vitamins and minerals. Legumes enrich dishes with vitamin BB 1, calcium salts, and iron. Dishes made from liver, fish roe, and herring are rich in vitamin A. Some cold dishes are prepared from raw vegetables and fruits, so that vitamins and other valuable substances are well preserved in them.

Classification of cold dishes and snacks Sandwiches Salads, vinaigrettes Dishes and snacks from vegetables and mushrooms Egg snacks Dishes and snacks from meat and poultry Dishes and snacks from fish and seafood

The preparation of cold dishes and snacks does not involve heat treatment; therefore, special attention is paid to strict adherence to sanitary rules during preparation and storage. In the summer, it is prohibited to prepare: jellied meat, fish, jellies, pates.

SANDWICHES Sandwiches are a snack placed on bread. They are served as an independent dish, as a snack before lunch or dinner, with tea or coffee. Translated from German, a sandwich is bread and butter. Serve the sandwiches on a plate, dish or vase with a paper napkin.

SANDWICHES To prepare sandwiches, prepare the necessary products in advance: - Cheese, ham, meat, sausage are cut into thin slices; — Herring and salted fish are filleted and chopped; — Eggs are hard-boiled and cut into slices (or crushed); — The butter is softened or whipped; — Fresh cucumbers, tomatoes, onions cut into slices; - Greens, lightly dried with a towel

Classification of sandwiches Sandwiches Closed Open Snack bars. Simple Complex Tartine (cold, hot) Canape (cold, hot) Sandwich (cold) Hamburger (hot)

Open simple sandwiches For sandwiches, wheat bread of the highest and 1st grade and rye bread, one day old, or crispbread is used. The bread is cut into slices 10 -12 cm long, 1 -1.55 cm thick, weighing 40 - 50 g. Wheat bread loaves are cut diagonally. Simple sandwiches - prepared with 1-2 products that match the taste and color. Meat or fish products cut into thin slices are placed so that the bread is completely covered with it. The mass of the product should be no less than the mass of a slice of bread. Spread butter on a slice of bread (5-10 g) or make a “rosette” out of butter and place it on top of the product

Open simple sandwiches Simple open sandwiches include the following: with butter (sweet, salty), with cheese (Soviet, Volga, steppe, Dutch, etc.), with sausage (boiled, semi-smoked and smoked), with ham, with pork lard, with roast beef, with fried pork or veal, with tongue, with sturgeon (beluga, stellate sturgeon), with balyk, with sprat (gutted, without head and tail), with caviar (chum, granular, pressed). Open sandwiches on rye bread are most often prepared with the following products: pork lard, sprat (anchovies) with or without egg, and red caviar.

Open complex sandwiches To complex sandwiches consisting of two or more products that match in taste and color. Meat or fish products are supplemented with vegetables, herbs, eggs, and olives. They prepare sandwiches with culinary products - boiled pork, pates, jellied meat, fish, fried and boiled fish and meat products. Decorate complex sandwiches with butter or butter mixtures using a pastry bag.

Layered sandwiches Consist of two or more slices of bread placed on top of each other, between which various foods are placed. Soft bread is used, cut into slices 0.5 cm thick. To prepare a two-layer sandwich, buttered bread is covered with some product. Place another piece of buttered bread on top. For the filling, slices of various products are used or they are crushed and used in the form of a pate. The top piece of bread is decorated with pieces of butter, herbs and beautifully chopped products. You can make a large sandwich in this way, and then cut it into square, triangular sandwiches

Closed sandwiches sa(e)ndwiches To prepare closed sandwiches, use buns (“City”, “School”), which are cut lengthwise into two halves so that they do not fall apart. The bread is peeled from crusts, cut into strips 5-6 cm wide, 0.5 cm thick, greased with whipped butter (or butter mixtures with ketchup, horseradish, mustard, mayonnaise). Slices of thinly sliced ​​meat or fish products are placed on one strip, covered with a second strip of buttered bread, pressed tightly, cooled, then cut into sandwiches of various shapes. Sandwiches can be prepared with a large number of layers, using culinary products, various salads, omelettes, boiled or fried meat or poultry, pate, sandwich spreads. Sandwiches can be high-calorie or light. They are served as an appetizer or main course.

Hot sandwiches Hamburgers, cheeseburgers, hot dogs are minced steak or sausage placed in a round or oblong bun with sesame seeds, cut lengthwise into two parts. Hamburgers are complemented with slices of tomato, onion, lettuce, slices of cheese, seasonings of garlic and hot spices, mayonnaise, sour cream, ketchup, yogurt, olives, horseradish, etc.

Hot sandwiches (croutons) Hot sandwiches are prepared as an independent dish or an intermediate dish, or an appetizer, as well as with broths, milk soups, and puree soups. They are eaten hot or cooled. To prepare hot sandwiches, use wheat or rye bread (day-old fresh). The crusts are cut off from the bread, cut into slices 0.5-1 cm thick, greased with oil, and the main products (vegetables, sausage, ham, canned food, fish, etc.) are placed. Sprinkle grated cheese on top (or put a piece of cheese) and leave for 5 minutes. in a hot oven, at a temperature of 275 -300 degrees. Until golden brown and serve immediately.

Combined sandwiches (capital) These sandwiches are prepared on a piece of wheat bread weighing 40 g. Food is beautifully placed on it, after which the sandwiches are decorated accordingly. Capital sandwiches are often prepared with salad, herbs, and vegetables. Yield: 75, 85, 100 g

SMALL SANDWICHES ON Toasted Bread (CANAPES) For these sandwiches, wheat bread without crusts is cut into small rectangles, squares, diamonds, etc. The bread is lightly toasted on the stove on both sides until golden brown, cooled, and then greased on one side butter. Several types of products are placed on the prepared bread, which are combined according to taste and color. For example, boiled sturgeon, salmon, pressed caviar are placed in the form of strips, then salmon and sturgeon again; or salmon is placed in the middle of the bread, cut into a square or diamond shape, grainy caviar is placed in the corners, and finely chopped green onions are placed along the edges. Products can be sprinkled with chopped herbs. These sandwiches are also prepared on bread without toasting it.

SALADS AND VINEGRETTS A salad is a cold dish consisting of one type or a mixture of various vegetables, usually without beets, dressed with mayonnaise sauce, dressing or sour cream. Vinaigrettes are a type of salad, but vinaigrettes are always prepared with beets and seasoned with mustard dressing and sometimes sour cream. For salads and vinaigrettes, potatoes, beets, carrots are boiled in their skins, and turnips without skin (peeled), or peeled and chopped vegetables are simmered with a small amount of water (10%) until tender. Boiled and raw vegetables for salads and vinaigrettes can be cut into cubes, slices, circles, and strips. Prepared vegetables are cooled to a temperature of 8-10°. Salads and vinaigrettes are served in salad bowls or on dishes.

Cold and heat processing Poultry for preparing cold dishes is processed in the same way as for hot dishes: the frozen bird is thawed, dried and singed with a gas burner, after which the neck with head and legs (above the shin joint) are cut off. The crop and entrails are removed from the singed bird, washed, and, having given the carcass a look convenient for further processing, using a chef's needle and thread or tucking the legs and wings into a pocket, fry and then cool. Small poultry is pre-fried until a crispy crust is formed and then cooked in the oven. Large poultry (turkey, goose) is salted, sprinkled with fat and fried in an oven, periodically pouring over it with the juice released during frying. An old bird with tough meat is placed in a deep bowl, filled with the fat in which it was fried, a little water is added, covered with a lid and simmered until the bird meat becomes soft.

The readiness of poultry meat is determined using a chef's needle or fork: if the needle enters easily into the soft part of the leg and clear juice is released, then the poultry meat is ready; if the juice is reddish, the poultry meat is not ready yet. Meat products subjected to heat treatment are cooled and stored at a temperature of 2 -6°, cut before serving.

Preparing vegetables and fruits for salads For salads, the following vegetables are mainly used: raw - green lettuce, cucumbers, tomatoes, radishes, celery, carrots, white cabbage; boiled - potatoes, carrots, turnips, cauliflower, asparagus, green peas.

Raw carrots for salad should be grated on a fine grater and mixed with dressing (mayonnaise, sour cream). This method of processing carrots ensures the best absorption of the carotene it contains, from which vitamin A is formed in the human body. Apples are the most commonly used fruit for salads. In addition to them, you can use pears, oranges, tangerines, plums and various berries. Meat products for salads are taken boiled or fried - beef, veal, pork, poultry and game, fish - boiled.

For dressing salads, you can use, in addition to mayonnaise and sour cream, vegetable oil mixed with vinegar, salt, pepper and sugar. To give salads different flavors, mustard, Yuzhny sauce, Spicy or Kuban sauce are added to the dressings. Each dish can be considered well prepared only if its appearance evokes appetite. Therefore, you should take care of the pleasant appearance of the salad as well as its taste.

“Spring” Salad “Summer” Salad Thinly sliced ​​radishes and fresh cucumbers are mixed with lettuce greens, cut into squares, chopped green onions, seasoned with salt, pepper, sour cream, placed in a salad bowl, decorated with shaped eggs and herbs. The salad can be prepared without cucumbers with a corresponding increase in the amount of radishes and lettuce. Boiled, peeled young potatoes and fresh cucumbers are cut into slices, combined with tomato slices and lettuce leaves, cut into 3-4 parts, finely chopped green onions and green peas are added, everything is mixed and seasoned with salt, pepper, and sour cream. Place in a heap in a salad bowl on lettuce leaves, garnish with slices of fresh cucumbers, slices of hard-boiled eggs, tomatoes, and sprinkle with herbs.

White cabbage salad First method: finely chop the peeled white cabbage, place it in a wide saucepan, add salt (15 g per 1 kg), pour in vinegar and heat with continuous stirring until it settles and acquires a uniform matte color. The cabbage that has settled during heating is removed from the heat and cooled. Then mix with cranberries, chopped green onions or carrots, add vegetable oil, sugar and mix. When serving, sprinkle with chopped green onions. When heating, you need to make sure that the cabbage does not soften too much, otherwise it will not have a crispy consistency. Second method: shred the cabbage into thin strips, sprinkle with salt, grind until juice appears, add sugar, season with vinegar and vegetable oil. You can add fresh or soaked apples, pickled plums or cherries, grapes, cranberries, and fresh carrots to a white cabbage salad. When preparing a salad with pickled fruits, some of the marinade liquid can be used instead of vinegar. In this case, nutritional substances are more fully preserved, the taste of dishes is improved, the processing time of products is reduced and the yield increases. To prepare the salad, it is better to use white, dense heads of cabbage. The salad can be prepared without fruit.

Meat salad. Boiled or fried meat (beef, veal, lamb, pork) is cut into slices or thin slices, potatoes, pickles - into thin slices, mixed and seasoned with mayonnaise with the addition of "Yuzhny" sauce. The prepared salad is placed in a heap in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or slices of eggs, fresh cucumbers, tomatoes, herbs, and crayfish tails. Capital salad. The boiled flesh of game or poultry is cut into slices for dressing and thin slices for decoration. Boiled potatoes, pickles or gherkins are cut into thin slices, green salad - into large pieces. Meat and vegetables are seasoned with mayonnaise with the addition of “Yuzhny” sauce, mixed and placed in a heap on lettuce leaves in a salad bowl; then decorated with pieces of game or poultry, slices of hard-boiled eggs, crayfish necks or shrimp, fresh or pickled cucumbers, and herbs. You can dress the salad with mayonnaise sauce with sour cream or white sauce.

Fish salad. Boiled potatoes, fresh or pickled cucumbers are cut into thin slices or cubes, green peas are added. All vegetables are mixed and seasoned with mayonnaise and Yuzhny sauce. You can add sliced ​​fish pieces. The mass is spread in a heap on lettuce leaves in a salad bowl, decorated with pieces of fish, fresh cucumbers, tomatoes and herbs. You can serve the salad on a platter, with seasoned vegetables placed in a heap in the middle. Then the vegetables are surrounded with thin oblong pieces of fish in the form of a pyramid, the remaining vegetables are placed around them in bouquets and sprinkled with salad dressing. A salad of crab and cod liver is also prepared and served.

Vinaigrettes are a type of salad, but they must be prepared with beets. It is recommended to season beets separately with vegetable oil before mixing with other products to preserve color. Vegetable vinaigrette. Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices, onions - into rings or half rings, green onions - 1-1.5 cm long. Sauerkraut is squeezed out of the brine, and if it is sour, washed in cold water and chopped. All prepared vegetables are mixed, seasoned with salad dressing or mayonnaise sauce. Place the vinaigrette in a salad bowl, garnish with carbed carrots, beets, cucumbers, lettuce, and sprinkle with herbs. You can add fresh or pickled tomatoes to the vinaigrette. You can add green peas (from 50 to 100 g) to the vinaigrette by reducing the amount of sauerkraut or pickles. Vinaigrette can be prepared with meat, fish, mushrooms, herring cut into clean fillets, squid, etc.

Vegetable and mushroom dishes and snacks To prepare cold dishes and snacks from vegetables and mushrooms, use fresh, boiled, salted and pickled vegetables, mushrooms and herbs. Eggplant caviar. The stem of the eggplant is removed, then baked in the oven until done, cooled, cut lengthwise, peeled, and the pulp finely chopped. Finely chopped onions are lightly sautéed with vegetable oil, tomato puree and eggplant are added and boiled, stirring occasionally, until thickened. Season the caviar with garlic, ground with salt, vinegar and pepper. When leaving, sprinkle with finely chopped green onions. Caviar can be cooked without garlic.

Vegetable caviar Processed eggplants and zucchini are baked in the oven. Peel off the eggplants. Zucchini and eggplant are finely chopped or pureed. Finely chop the onion, cut the carrots into small cubes and saute until tender. Tomato puree is added before the end of sauteing. Fresh cabbage is finely chopped and stewed until soft. The prepared vegetables are mixed, simmered with constant stirring until thickened and cooled. Season the finished caviar with vinegar, salt, ground pepper and knead well. If fresh cabbage is bitter, it should be scalded before stewing. When releasing, the caviar is sprinkled with finely chopped herbs.

Tomatoes stuffed with meat salad To prepare the salad, beef, vegetables, eggs are cut into small slices or cubes and seasoned with mayonnaise with the addition of “Yuzhny” sauce. Tomatoes prepared for stuffing are filled with salad, topped with an egg and sprinkled with finely chopped herbs. Tomatoes are also stuffed with fish salad, eggs and onions, mushrooms, etc.

Radish with butter or sour cream Radish is chopped into strips or slices, salted, seasoned with vegetable oil or sour cream. When leaving, sprinkle with herbs. You can cook radish with goose, duck or chicken fat. Some of the radish can be replaced with carrots.

Egg with mayonnaise and garnish The eggs are hard-boiled, cooled and peeled. Cucumbers, fresh tomatoes, boiled potatoes and carrots are cut into thin slices. Half of the vegetables are seasoned with mayonnaise and “Yuzhny” sauces according to the norm. For this purpose, mayonnaise sauce is also taken in half the amount specified in the recipe. The seasoned vegetables are placed on a plate, halves of boiled, dried eggs are placed on top and the remaining mayonnaise sauce is poured over them. The dish is decorated around with lettuce, jelly and vegetables. You can serve the dish without a side dish of vegetables and jelly. In this case, the amount of vegetables is reduced by half.

Eggs stuffed with herring Eggs are hard-boiled and shelled. Then the whites of the eggs are cut off a little from the sides and cut in half lengthwise. You can cut off the ends a little and cut the eggs crosswise into two parts, or cut off the slightly blunt end, place the egg on the cut part and cut two slices at the top on both sides at right angles, without touching a strip of white 7-8 mm wide. The egg in this case will resemble a basket with a handle. Carefully remove the yolk from all eggs. Peeled and finely chopped herring fillets are mixed with the yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a pan with softened and well-beaten butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste. . Prepared eggs are filled with minced meat using a paper tube, a mesh of mayonnaise is made on top, and a bouquet of parsley is placed in the center of the plate or dish. Minced eggs can be prepared from sprat fillets and anchovies. In addition, the egg is stuffed with granular or chum salmon caviar (only part of the yolk is removed), as well as meat or fish salad. To prepare the salad, pickled or fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, are added and seasoned with mayonnaise or “Yuzhny” sauce.

The range of cold dishes and fish appetizers includes fish gastronomy and canned fish, jellied fish, fish with mayonnaise, fish with marinade, boiled fish with horseradish sauce, assorted fish, etc. Most cold fish dishes are served with a side dish (from potatoes, vegetables), with sauce. Gastronomic products - in their natural form and with garnish. Cold fish dishes and snacks are served on trays, oval dishes, and in salad bowls, which are recommended to be cooled first. Olives are used for decoration (3-5 pieces per serving). The yield rate for portioned gastronomic snacks is 50…. 75 g. Cold fish dishes according to the main product - 30, 50, 75 g. (herring, sprat). Side dishes - 50, 75, 100 g. Sturgeon, stellate sturgeon are cooked in links, beluga - in large pieces 40 -60 cm long, 10 -12 cm wide, sterlet - in portioned pieces. Partial fish (roach, herring, pike perch, catfish, bream, asp, carp, pike, crucian carp, rudd, silver bream, saberfish, glanders) are cooked in portioned pieces. The fish for stuffing is boiled whole. Fish served with mayonnaise, or for salads masked with mayonnaise, is sometimes poached. The fish, drenched in marinade, is lightly fried without much coloring. Cleaned herring fillets are soaked and stored in tea broth or milk.

Lightly salted fish (salmon, salmon, chum salmon) are washed and plated along the spine, the rib bones are removed, the skin is trimmed, and starting from the tail, cut into portions at an angle of 30 -45˚. Portioned pieces are placed on appetizer plates and garnished with a slice of lemon and herbs. When serving in multiple portions, lightly salted fish is placed on an oval dish or herring bowl, and the portions are given a beautiful shape (rolled into a “rose” or laid in a ladder). Place lemon slices at the ends of the dish (the skins of the slices are folded in for stability), and sprigs of herbs are placed on the sides. The skin of balyk products is trimmed, the cartilage is removed, and the flesh is cut from the skin into thin wide pieces at an angle of 30 -45˚. Balyk products are served in the same way as lightly salted fish, garnished with lemon and herbs. Hot smoked fish (stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cleaned of skin and bones, and sturgeon are removed of cartilage and portioned. Sturgeon are cut into portions of the established weight, at right angles. Portions are placed on snack plates or in multi-serve dishes, garnished with lettuce, fresh cucumbers, tomatoes; you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise. The fish is served separately with horseradish sauce with vinegar or mayonnaise. The crabs are placed in tartlets and covered with a mesh of jelly with mayonnaise or jelly. The sprat, peeled and freed from bones, are rolled into a ring and placed on boiled egg slices.

Canned fish is used as an independent cold appetizer, as well as for preparing appetizers, sandwiches and cold dishes. Canned snack foods include fish in oil, fish in tomato, cod liver, and pates. Canned fish in tomato or its own juice is removed from the cans and served in portions of the established mass along with sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top. Canned food “Cod liver in oil” is removed from the jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with the oil in which the liver was located. The cooked liver is sprinkled with finely chopped green onions on top and served in salad bowls. Spicy-salted sprat, anchovy and herring are cleaned, removing the head and entrails, washed, placed on a snack plate or herring bowl with their backs to one side and garnished with circles or slices of boiled egg and finely chopped onion. You can serve canned fish with onions cut into rings. When leaving, canned fish is sprinkled with mustard dressing.

Granular and chum salmon caviar Caviar is placed in a caviar bowl on finely crushed ice. The caviar dish is placed on a pie or snack plate with a paper napkin. Finely chopped green onions and lemon are served on a separate outlet, and butter is also served separately on the outlet, and hot rolls, pies with fish or vizig, or wheat bread toasts are served on a pie plate.

Pressed caviar Pressed caviar is kneaded on a board, shaped into a rectangle, square, rhombus, ellipse, triangle with a thickness of 0.6 -0.7 cm and placed on a small dessert plate or tray. A circle or slice of lemon is placed on the right side of the caviar, and a sprig of parsley is placed on the left side. Serve separately with chopped green onions, a slice of lemon, and a piece of butter.

Assorted fish The dish should include at least 3-4 types of fish products, for example, salmon or salmon, stellate sturgeon, hot smoked fish, sardines or sprats, granular or chum salmon, or pressed caviar. The assortment may also consist of sprat, balyk, and various jellied fish. Beautifully cut thin pieces of various types of fish gastronomy are placed on an oval dish or herring bowl, alternating in color. The assortment often includes caviar, which can be placed in tartlets or valovans made of puff pastry. The assortment is garnished with fresh or pickled cucumbers, tomatoes, jelly figures (flurons), lemon slices and decorated with sprigs of herbs and lettuce. Mayonnaise or horseradish sauce with vinegar is served separately in a sauce boat.

Natural herring with potatoes and butter Prepared salted herring fillets are sometimes served whole, uncut, but more often they are cut crosswise or diagonally into pieces 2.5 wide. . 3 cm, place them on a herring tray in the form of a whole fish, attach the head (without gills) and tail; The sides are decorated with sprigs of greenery. Separately, boiled hot potatoes are served and a beautifully decorated piece of butter is served on the rosette. Herring with garnish. Pieces of herring fillet cut crosswise or obliquely are placed on seasoned vegetables cut into slices, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. The herring is topped with mustard or vinegar dressing.

Chopped herring with garnish Prepared herring fillet, peeled apples, wheat bread soaked in water (or milk) and onions lightly sautéed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and placed in the form of a whole fish. Sprinkle the herring with chopped egg and green onions, and garnish the sides with butter flowers, carbed boiled carrots, slices of fresh cucumber and tomato. Boiled fish with garnish and horseradish. Slices 1 - 1.5 cm thick are cut from the cooled, peeled section of boiled sturgeon fish. Garnish the fish with boiled potatoes, carrots, rutabaga, cucumbers, cut into small cubes, green peas, etc. The garnish is placed in bouquets and sprinkled with salad dressing. Horseradish sauce with vinegar is served separately. As an additional side dish, you can offer diced fish jelly. Partial fish is prepared and decorated in the same way, but it is boiled in portions, cooled and lightly dried before release.

Fish with mayonnaise Place a portion of boiled fish on one third of the vegetable side dish, seasoned with a small amount of mayonnaise, and fill it with mayonnaise from a paper envelope with a scalloped cutout. On top of the dish you can decorate with crabs and sprigs of herbs, slices of fresh tomatoes, and place bouquets of vegetable garnish around it. For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a 1:1 ratio, pour over the fish, decorate it and pour transparent jelly on top.

Jellied fish This dish can be prepared in two ways. First way. Portioned pieces of fillet of pike perch or other fish are boiled and cooled on a sieve. The broth remaining after cooking the fish is combined with broth from fish food waste and filtered. Place soaked and squeezed gelatin into the hot broth, dissolve it, cool the broth to 50. . 60 °C, introduce the guy, boil for 20. . . 30 minutes, season with salt and strain. Pour a layer of jelly 4 onto a baking sheet. . 6 mm and, when it hardens, place dried pieces of fish on it at intervals of 2 cm. They are decorated with boiled carrots, lemon, parsley, and crayfish necks, attaching decorations with jelly. After this, the decorated pieces of fish are cooled again, jelly is poured in (in a layer of at least 0.5...1 cm) and cooled again. Pieces of fish are cut out on a baking sheet so that the edges are corrugated, and the layer of jelly around the pieces of fish is at least 5. . 8 mm. Horseradish sauce with vinegar is served separately.

Second method The fish is prepared in a mold. First, make a “shirt” of jelly: place the mold in the refrigerator, cool it and pour warm (45...55 °C) fish jelly (lanspig) to the very edge of the mold. When a layer of frozen jelly 3. thick forms on the walls of the mold. . 5 mm, the mold is quickly removed from the refrigerator, wiped with a cloth, the unhardened part of the jelly is poured out, and the mold is put back in the refrigerator, allowing the jelly to completely harden. Decorations of brightly colored vegetables and herbs are placed on the jelly inside the mold, they are secured with jelly, then pieces of boiled fish are placed in the mold with the front side facing the jelly, leaving intervals between them. The molds filled with fish are placed in the refrigerator, filled to the very edge with semi-frozen but still liquid jelly and allowed to completely harden. Before release, the molds with filler are lowered to 3. . 5 s in hot water, remove from the water, turn over, holding slightly inclined, shake and place the aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Jellied pike perch (whole) The prepared pike perch is boiled, cooled in the broth, removed from the cauldron, dried well, transferred to a dish and decorated on the sides and back with various brightly colored vegetables, herbs, lemon, and crayfish tails. All decorations are glued using jelly. After this, the fish is filled with semi-hardened jelly completely or in the form of a mesh, using a pastry bag with a tube with a diameter of 1. . . 2 mm. Vegetable side dishes, diced jelly, and vegetables are placed in bouquets around the pike perch; pour over salad dressing. The sides of the dish are decorated with stars, crescents, and jelly triangles. Horseradish sauce with vinegar and mayonnaise sauce are served separately.

Stuffed fish (pike perch, pike) Fish prepared for stuffing is filled with minced fish pulp, bread, milk, sautéed onions, fat, and garlic. The fish is given the appearance of a whole carcass, wrapped in gauze, tied with twine at the head and tail, placed on the grill of a fish kettle and simmered with spices and seasonings until cooked (30...40 minutes). The cooked fish is cooled, cut crosswise into pieces and served. The fish can be placed on a platter in the form of a whole carcass, with a vegetable side dish placed in bouquets around it. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Appetizers from crayfish and non-fish seafood Prepared crabs, shrimp, squid, scallop fillets and other seafood are cut into thin slices crosswise, then placed in a heap in a salad bowl and sprinkled with mayonnaise. Crayfish in Russian. Live crayfish are washed and placed in boiling, heavily salted water with roots, onions, dill and parsley stems, bay leaves and allspice. Cook them, stirring occasionally, until they turn red and a crack appears between the body frame and the neck (8-12 minutes). Cooked crayfish are cooled in the broth. They are placed in a mound and vegetables, spices, sprigs of parsley or dill are placed on top. Crayfish can be boiled in kvass or beer.

Salad of crabs, shrimps and crayfish necks. Boiled, cooled and peeled potatoes, carrots, rutabaga, as well as fresh tomatoes, pickled or fresh cucumbers are cut into cubes (6 mm) and green peas are added. One quarter of all vegetables is seasoned with mayonnaise and placed in a vase or salad bowl in a heap. Pieces of boiled crab or necks of shrimp and crayfish are placed on top, red side up, and the rest of the vegetables are placed around in neat bunches. Before serving, the vegetable side dish is topped with salad dressing.

Jellied shrimps Pour fish jelly (lanspig) into a mold or baking tray in a layer of 3-5 mm and allow it to harden. After this, bright vegetables (carrots, tomatoes, parsley) are beautifully placed on the jelly and secured with lanspig. Boiled shrimp are peeled, cut into slices, placed in molds without touching the walls, or on a baking sheet (at intervals), poured with fish jelly and cooled. Before release, the aspic on a baking sheet is cut into portions, and the molds are lowered into hot water for 3-5 seconds and the contents are transferred to a plate, dish or vase. When served on a platter, the aspic is garnished with bouquets of boiled and raw vegetables (carrots, rutabaga, potatoes, cucumbers, tomatoes, green salad, etc.). Mayonnaise sauce is served separately.

Oysters. Shells with clams are washed in cold water, the valves are separated with a special knife, the upper valve is removed, washed a second time in salted water, the flesh of the clam is trimmed at the place where it is attached to the shell and served on a napkin with pieces of edible ice. Squid. Squid fillets are cooked in the same way as for preparing hot dishes. Boiled squid is chopped into strips. After this, they can be served with mustard dressing, under a red marinade, added to vinaigrettes and salads, or made into aspic. Lobsters and lobsters. These large marine crustaceans are boiled, the flesh of the necks and claws (of lobsters) are removed. You can serve them with mayonnaise. When serving at a banquet, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is placed on it, and the chopped claws with the pulp are placed next to it. Mayonnaise is served separately. Lobster is processed, cooked and served in the same way as lobster.

Seaweed salad: Raw carrots are grated on a coarse grater, apples and cucumbers (salted or fresh) are chopped and everything is mixed with chopped boiled or canned seaweed. The salad is seasoned with salt and topped with sour cream or mayonnaise. With pickled seaweed you can prepare vinaigrettes, fish salads, serve it with mayonnaise, add it to mushroom or vegetable caviar, or to chopped herring.

Preparing cold meat dishes To prepare cold meat dishes and snacks, gastronomic products (ham, sausage), boiled meat products (beef, pig, veal, pork, lamb, poultry), fried foods (beef, veal, pork, poultry, game, rabbit), as well as by-products from the meat of large and small livestock, which are boiled (tongue, heads, legs, ears of large and small livestock) or fried (liver).

To prepare boiled meat, use various large-sized semi-finished products weighing 2-3 kg; for fried meat, use tenderloin, thin or thick edge, veal, pork, and lamb hind legs. Lamb fat has a high melting point, so cold dishes and snacks are rarely prepared from it. Boiled and fried meat is cooled. Store at 2... 6˚C for 12 hours, peel and cut before serving. All cold dishes of meat and meat gastronomic products are served with side dishes of vegetables or pickled fruits. Horseradish sauce and mayonnaise are served separately with dishes.

Yield standards for the main product of cold meat dishes and snacks - 75 g. Boiled pig - 100 g. Liver pates, game or poultry, meat in dough - 30; 100 g Jelly – 100; 150 g per serving Side dishes - 50; 75 Sauces – 25; thirty;

Ham with side dish. The peeled ham is cut into 2-3 thin wide slices per serving, placed on an oval porcelain dish, on the side are fresh or pickled cucumbers cut into slices, fresh tomatoes cut into slices, canned green peas, finely chopped jelly. Decorate with lettuce leaves or parsley. Horseradish sauce with vinegar, mayonnaise or mayonnaise with gherkins are served separately. Any cold fried or boiled meat is also served. You can add diced meat jelly as a side dish.

Assorted meats. Typically this dish includes 3-5 types of different meat products (roast beef, fried veal, ham, fried chicken, fried pork, fried duck, boiled tongue, raw smoked sausage). The assortment can include Stolichny salad, placed in vol-au-vents, meat salad in tartlets, stuffed chicken (galantine). The assortment is served on an oval or round porcelain dish.

Fried poultry and game. Small chickens, hazel grouse or partridges are served whole or cut in half along the carcass near the keel bone, and the legs are separated from large birds and part of the fillet is cut into wide thin slices. The legs are cut into several pieces, placed on a dish, thinly sliced ​​fillet is placed on the legs in a fan-shape, and garnishes (cucumbers, gherkins, fruits, salad and meat jelly) are placed around them in bouquets. Mayonnaise sauce with gherkins is served separately.

Chickens and game with mayonnaise. Removed from the bones and cleaned, chicken or game fillet is poached and cooled. Boiled carrots, potatoes, pickles and boiled green peas, cut into small cubes (5-6 mm), are seasoned with mayonnaise and placed on a dish. The poultry fillet is laid out on top, the scalloped cornet is covered with mayonnaise, decorated with brightly colored vegetables, and the rest of the vegetable side dish is arranged in bouquets around it.

Stuffed chicken (galantine). The prepared but undressed chicken is placed on the breast, the skin and flesh are cut lengthwise above the spine and the skin and flesh are carefully cut off in one layer. The pulp is carefully removed from the skin, frame and legs. The fillet is cleaned of tendons and films, beaten and placed in the middle of the removed skin. A dumpling mass is prepared from chicken and veal or lean pork, seasoned with salt, pepper and, if desired, grated nutmeg. Then add scalded and peeled whole pistachios, lard cut into small cubes (5-6 mm) and boiled tongue. Transfer the chicken skin and fillet to a wet napkin. The minced meat is placed lengthwise on the skin and fillet, the skin is completely wrapped in the form of a roll or carcass, the roll or carcass is rolled tightly into a napkin, and the ends of the napkin are tied with twine.

Then the chicken is dipped into a broth cooled to 60-70°C (cooked from bones, films and tendons of chicken and veal) and boiled for 60-90 minutes at a low boil. The cooked stuffed chicken is taken out onto a sheet, slightly cooled, unfolded, the napkin is cleared of protein clots with the blunt side of a knife, the chicken is placed back on the napkin, wrapped tightly, the ends are tied, cooled and placed under light pressure. If the chicken is served whole (to order), it is cut and folded into a carcass, decorated with vegetables and herbs, filled with transparent jelly and served. Before serving, the chicken is cut in portions crosswise into pieces 0.5 cm thick and laid out on an oval dish; a vegetable side dish is placed in bouquets next to or separately in a large salad bowl. Mayonnaise sauce with gherkins is served separately.

Cold roast beef Roast beef is cut into thin pieces across the grain, 2-4 pieces per serving, and placed on a dish. On the right side there is a side dish of boiled carrots and potatoes, diced, cucumbers cut into slices, tomato slices and red cabbage salad. Meat jelly, finely chopped pickled fruits, and sliced ​​horseradish are also used as a side dish. The dish is decorated with lettuce leaves and chopped horseradish. In a gravy boat you can serve mayonnaise with finely chopped gherkins or horseradish sauce with vinegar.

Liver pate. Finely chopped lard, add chopped vegetables (onions, carrots), fry again, add diced liver, at the end of frying, sprinkle with ground black pepper, fry until tender, cool slightly and pass it with vegetables 2-3 times through a meat grinder with a fine grid. . The resulting mass is thoroughly kneaded and combined with butter or rendered poultry fat, broth or milk. All this is thoroughly mixed again. When serving, shape into a fish, square, bar, sprinkle with chopped egg and herbs. The pate can be decorated with a “flower” of butter or a grid of mayonnaise.

Jellied dishes For jellied dishes, a concentrated meat broth is prepared, which is clarified with a mixture of finely chopped meat, egg whites and chopped roots (carrots, onions, parsley). Add soaked gelatin to the clarified broth and heat until completely dissolved. There are two methods of preparing meat aspic dishes. Method 1: For mass preparation, pour a thin layer of jelly onto a baking sheet or tray and, when it hardens slightly, place chopped meat products on it (boiled tongue, fried or boiled meat, boiled poultry or pig). Decorate with herbs, boiled and fresh vegetables, lemon, and boiled egg. The decorations are fixed with cooled jelly, and then the dish is poured with a layer of 0.3...0.5 cm. When the jelly has hardened, portions are cut out so that there is a layer of jelly of 1...1.5 cm around the meat products.

Method 2 – To prepare aspic in molds for 1-2 servings, pour layer 2 of jelly onto the bottom of the molds. 3 cm, let it harden. Then the products for decoration and thinly sliced ​​meat products are placed, everything is poured with jelly and cooled. Dishes can be served with a side dish of boiled and fresh vegetables and horseradish sauce.

Jellied pig. A young pig is scalded, the hair is removed, dried, rubbed with flour and singed (especially around the nose, eyes, ears and between the legs). Then the belly and breast are cut and the entrails are removed. The cleaned pig is washed in cold water, laid on its back and with a large knife the interscapular part of the spine and the pelvic bone are cut along half their height. After this, the piglet is poured with cold water in a fish pot for 6-8 hours, changing it after 2 hours and washing the piglet beforehand each time.

Before cooking, the skin of the prepared pig is rubbed with lemon (or diluted citric acid), laid on its back on a napkin and its ends tied at the front and hind legs, placed in a fish pot, filled with cold water and set to cook. As soon as the water boils, reduce the heat and cook the piglet for 1-2 hours at a water temperature of 90-95°C. When the finished piglet is pierced with a needle to the bone of the spine between the front legs, colorless transparent juice should appear.

The boiled piglet is cooled in the broth (but to keep the skin white, it is better to transfer it to salted cold boiled water with ice), then cut lengthwise along the spine in half and crosswise into portions. Place a heaping of dressed potato salad on a large oval dish. Then the chopped pieces are placed on the salad so that it looks like a whole pig. Each piece is decorated with slices of eggs, pieces of vegetables, and herbs. After this, the pig is filled completely or in the form of a mesh with transparent jelly and cooled. Bouquets of vegetable side dishes and jelly, chopped into cubes, are beautifully placed on the sides. Horseradish with sour cream is served separately. The pig can be poured into individual portioned pieces or served unfilled in the same way as ham with a side dish.

Seasonings Cold meat dishes are served with mayonnaise sauce and sauces based on mayonnaise (Tatar, mustard, ravigot), sauces prepared with sour cream (horseradish sauce, mustard sauce), as well as sauces based on fruits and their processed products ( Cumberland, lingonberry with horseradish).

Questions to reinforce the material studied. Name the classification of cold dishes and snacks. List the types of sandwiches and the products used to prepare them. What are the deadlines for the sale of cold dishes and snacks?

“What could be simpler than preparing snacks for the holiday table,” you might think? In fact, it just seems that everything is simple and easy. And this will be visible when you find yourself face to face with a large number of products and a very small supply of recipes. The moment you start talking about cold appetizers for the holiday table, you probably think about sandwiches.

Almost all classic recipes with bread, for example with sprats, have begun to become outdated. And now few people can be surprised by them, and to be honest, no one wants to eat them now.

Our soul and stomach want something new. And for this, I have prepared for you recipes for appetizers for the holiday table, which are described in detail with photos.

In my first recipe, I will tell you how to prepare stuffed champignons at home.

Ingredients:

• Champignons – 450 gr
• hunting sausages - 230-250 gr
• cream cheese – 200 gr
• garlic - 4 cloves
• parmesan cheese (grated) - 100 gr
• spices - to taste.

Cooking method:

We wash the mushrooms, then clean and separate the heads from the stems. If desired, those same legs can be used for the filling.

For the filling, mix grated cheese, chopped sausages and garlic. Add cream cheese and spices there and get the same mixture as in the photo. Fill each mushroom cap with this mixture.

Sprinkle breadcrumbs on top.

Place the pieces on a baking sheet and place in the oven for 30 minutes at 180 degrees.

Stuffed champignons are ready.

Filling for tartlets

This is a versatile, tasty appetizer that can be prepared for various holidays or just for dinner. Now let’s look at an option on how to prepare a delicious filling for tartlets.

Ingredients:

• Tartlets -10 pcs
• onion - 1 piece
• champignons – 400 gr
• hard cheese - 200 gr
• sunflower oil - for frying
• salt, pepper and curry - to taste.

Cooking method:

To prepare this dish, we should already have ready-made baskets. We clean the mushrooms and remove the edge of the stalk. After that, wash them and place them in a colander to drain all the water. And then cut them into small pieces.

Peel and cut the onion into small squares. Place the frying pan on medium heat, pour oil into it and as soon as it is hot, fry the chopped onion until light golden brown, add mushrooms and all the necessary spices.

Grind the hard cheese on a fine grater, leave a little, and pour the rest into the already prepared onion-mushroom mixture and mix.

All that remains is to fill all the tartlets with this mixture and sprinkle grated cheese on top. To melt the cheese, we need to put it in the oven or microwave for a couple of minutes.

The filling for the tartlets is ready.

Crab sticks in batter in a hurry

Crab sticks in batter are considered one of the life-saving appetizers that can be prepared once or twice, and in principle even look convincing on the table.

Ingredients:

• Crab sticks – 250 gr
• flour - 4 tbsp. spoons
• light beer - 50 milliliters
• chicken egg - 1 pc.
• lemon - 1/2 pcs
• vegetable oil - 25 milliliters
• salt and pepper - to taste.

Cooking method:

We prepare all the necessary products for our dish.

Place crab sticks in a bowl, add salt and pepper and sprinkle them with the juice of half a lemon. Leave it alone for 12-15 minutes.

To prepare the batter, you need to take a deep bowl and beat an egg into it. Beat with a whisk until foamy, and then pour in the beer and add the flour.

Mix thoroughly until a homogeneous mass is obtained.

The most important thing is not to overcook them, otherwise the batter may burn and the whole process will be in vain.

Serve both hot and cold.

Lavash roll with red fish - Buffet appetizer recipe

Now you have a cool idea for making a pita roll with red fish. Adding herbs and cheese to its consistency will make it even more aromatic and tender. This type of snack can be made in about 10 minutes.

Ingredients:

• Lavash - 1 piece
• salmon – 250 gr
• processed cheese - 200 gr
• greens - 1 small bunch.

Cooking method:

Unroll the pita bread and spread it evenly with melted cheese.

Cut the fish into thin slices.

Distribute over the entire surface of the cake. Finely chop the washed and dried greens and sprinkle them on top of the fish.

Now carefully roll the pita bread into a tight roll and wrap it in cling film. Place in the refrigerator for one hour.

After the time has passed, remove the film and cut the entire roll into portioned pieces.

Place on a plate and serve.

Homemade marinated mackerel

Probably, no festive feast can do without a fish appetizer. I have prepared a recipe for making marinated mackerel at home especially for you. The recipe is simple in principle, but the result is excellent!

Ingredients:

• Mackerel – 2 pcs.
• water - 0.5 liters
• onion - 1 pc.
• carrots - 1 pc.
• vegetable oil - 2 tbsp. spoons
• allspice peas - 5 pcs
• cloves - 5 pcs.
• honey - 1 teaspoon
• apple cider vinegar 6% - 2 tbsp. spoons
• bay leaf - 2 pcs
• mustard seeds - 1 teaspoon
• salt - 1 tbsp. spoon.

Cooking method:

We prepare all the necessary products and get started.

Pour water into a saucepan and put it on fire. In the meantime, the water is boiling, in the meantime you can chop the vegetables. Wash the carrots, peel and cut into circles, and the onion into half rings.

At the moment when the water is almost boiling, you need to add salt, oil, and all the spices, except vinegar and honey.

Next, place the chopped carrots in a pan of boiling water and cook for another five minutes.

Now we need to gut the mackerel, cut off the head and tail, remove the fins, bones and black film.

After five minutes of cooking the marinade, turn off the heat and let it cool slightly. Add honey and vinegar to it and mix thoroughly until the honey is completely dissolved.

But then we fill it with the marinade itself and place it in the refrigerator for a day.

And in exactly one day you will be able to try this wonderful delicate taste of mackerel marinated at home.

Ham rolls

Ham rolls with different fillings are suitable for any celebration. I will also say that they will become a real decoration for your table and all your guests will be delighted with them.

Ingredients:

• Ham – 300 gr
• eggs - 2 pcs
• hard cheese - 100 gr
• garlic - 2 cloves
• mayonnaise - 2 tbsp. spoons.

Cooking method:

We cut the ham into thin slices, about 1-2 mm, such a thickness will easily allow you to roll neat rolls.

Grate the cheese and hard-boiled eggs on a coarse grater. We combine them in a deep bowl and squeeze a few cloves of garlic into it. Season the whole mass with mayonnaise and mix well.

Lay out the ham and place one tablespoon of the prepared filling on each slice.

All that remains is to wrap it in rolls and, at your discretion, you can fasten them with toothpicks so that they do not unwind.

This is what you should get. Eat with great pleasure!

Homemade dry-cured sausage

So that you can eat, let’s take the same sandwich without any fear or harm to your health, I want to offer you a simple recipe for dry-cured sausage in the conditions of your home. To prepare it, you don’t need to be some kind of culinary master or have special equipment, just a little time and the right products.

Ingredients:

• Meat - 1.5 kg
• lard - 650 gr
• guts
• vodka - 1.5 tbsp. spoons
• cognac - 50 milliliters
• garlic - 4-5 cloves
• sugar - 2 tbsp. spoons
• black pepper - 1/2 teaspoon
• salt - 3 tbsp. spoons.

Cooking method:

First, prepare the necessary ingredients, wash the lard, dry it and rub it with salt and garlic. Then put it in the refrigerator for 12 hours.

You can use any meat you like. In this case it was veal. It needs to be washed, dried and cut into small, thin slices. Place in a cup, add one tablespoon each of salt and sugar, and of course add a little pepper. Plus, add vodka, and if you want, you can add some other spices, well, it’s at your discretion.

Dry the lard thoroughly to avoid excess moisture. Meanwhile, cut the meat into smaller pieces and grind in a meat grinder.

Place the lard in the freezer for 20 minutes to harden. Then take it out and cut it into small squares. It is not advisable to twist it, otherwise the meat will turn out very fatty.

It's time to combine all the ingredients together and add the remaining salt and sugar. We also add cognac, if you don’t have it, you can add vodka and mix the minced meat thoroughly with your hands.

Now we will begin to form the sausages, but before that we need to rinse the intestines well, and after that we carefully fill them with meat.

If you don’t have intestines on hand, don’t worry, in this case they can be replaced with regular gauze. Just wrap the sausages in it.

This is how delicious it turns out.

Pork basturma at home

Unfortunately, not everyone can afford to buy such a delicacy, so I want to offer you a recipe on how to prepare pork basturma at home. It turns out to be no worse than the one sold in the store, but the most important thing is that you can be 100% sure of its quality.

Ingredients:

• Pork neck – 2 kg
• flour - 1 tbsp. spoon
• garlic - 2 heads
• fenugreek – 80 g
• ground red pepper - 1 tbsp. spoon
• paprika - 1 tbsp. spoon
• salt - 1 tbsp. l.

Cooking method:

We rinse the meat under cold water, cut it lengthwise into two equal parts, sprinkle it well with salt, transfer it to a container with a tight vacuum lid and put it in the refrigerator for 24 hours.

After one day, we take the meat out of the refrigerator, wash it and hang it in a ventilated, dry room for four days.

We combine all the necessary spices with flour, squeeze the garlic through a press and dilute with boiled, cooled water so that a thick sauce is obtained. Cover and put it in the refrigerator overnight.

After 48 hours, remove the pork and dip it in the prepared sauce, then take it out, place it in a vacuum container, and put it in the refrigerator for four days.

After these 48 hours, take the meat out of the refrigerator, clean it of the sauce and hang it for another 24 hours to dry.

That's all, basturma is ready at home. Eat for your health!

Chicken legs in dough

Basically, chicken legs are cooked in puff pastry. Now I will offer you a not so common recipe - legs cooked in yeast dough. It's also very tasty.

Ingredients:

• Chicken legs – 5 pcs.
• flour - 4 cups
• dry yeast - 2.5 teaspoons
• water - 350 g
• sugar - 3 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• champignons – 300 gr
• onions - 2 pcs
• salt - 2 teaspoons.

Cooking method:

1. Make the dough and for this we need to dissolve yeast, sugar and 1 teaspoon of salt in warm water.

Pour in 3 tablespoons of vegetable oil and add the sifted flour. Knead the dough and leave in a warm place for one hour.

2. Boil the chicken legs for 15-20 minutes, add salt and add all the spices, then fry until golden brown.

3. Clean the champignons and onions, cut them into small pieces and fry in oil over medium heat until tender.

4. Meanwhile, the dough is ready, knead it a little and divide it into 5 even parts, and from each part we make a flat cake, in the center of which we place one leg and some fried mushrooms and onions.

5. Gather the dough around the leg, connect it, leave only the seed open, in the same place you can tie it with a stem of dill or parsley.

6. Grease the dough with oil and place in a preheated oven at 200 degrees for 20-25 minutes.

7. The dough has acquired a pleasant golden color, which means you can remove it from the oven. The legs are ready.

Cheap snacks for the holiday table (Video)

In this video you will learn how to prepare easy snack recipes in a hurry.

Bon appetit!!!

Ingredients: milk, eggs, flour, sugar, vegetable oil, crab sticks, mayonnaise, salt

For pancakes:

1 l. milk,
6 eggs
2 cups of flour,
1 tbsp. spoon of sugar,
1 tbsp. vegetable oil.

For filling:

252 grams of crab sticks,
2-3 tablespoons of mayonnaise,
salt to taste

13.01.2019

Pork head jellied meat

Ingredients: pork head, garlic, bay leaf, onion, salt, black pepper

If you want to please your family with delicious jellied meat, but without spending a lot on ingredients, we recommend preparing this dish from a pig’s head. This is not at all as difficult as it might seem at first glance.
Ingredients:
- pork head – 4 kg;
- garlic – 4-5 cloves;
- bay leaf – 2 pcs;
- onion – 1 piece;
- salt – 2-3 tbsp;
- black pepper – 5-7 peas.

03.01.2019

Beef basturma

Ingredients: beef, salt, sugar, fenugreek, garlic, paprika, pepper

You probably love basturma - tasty, aromatic... We suggest that you do not buy it in the store, but make it yourself, at home, using our detailed recipe.

Ingredients:
- 1 kg of beef;
- 55 grams of salt;
- 15 grams of sugar;
- 3 tsp. ground fenugreek;
- 1.5 tsp. garlic powder;
- 2 tsp. ground sweet paprika;
- 0.5 tsp hot ground chili pepper.

30.11.2018

Salted silver carp pieces

Ingredients: silver carp, water, vinegar, onion, bay, pepper, sugar, salt, oil

I really like salted fish. My husband is a fisherman, so I often salt the fish myself. What I like most is salted silver carp in pieces. Today I will teach you how to cook this delicious appetizer.

Ingredients:

- 1 silver carp,
- 1 glass of water,
- 2 tbsp. vinegar,
- 1 onion,
- 5 bay leaves,
- 7 pcs. black peppercorns,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 1 tbsp. vegetable oil.

10.11.2018

Mushroom caviar from honey mushrooms with carrots

Ingredients: honey mushrooms, carrots, onions, garlic, oil, bay, pepper, salt

I make mushroom caviar from honey mushrooms every year. The preparation is not just tasty, but it is magnificent. The most important thing is that preparing it for the winter is as easy as shelling pears.

Ingredients:

- 350 grams of honey mushrooms,
- 50 grams of carrots,
- 50 grams of onion,
- 2 cloves of garlic,
- 3 tbsp. vegetable oil,
- 2 bay leaves,
- 3 peas of allspice,
- salt
- black pepper.

26.07.2018

Quick eggplants in Korean

Ingredients: eggplants, onions, bell peppers, carrots, garlic, parsley, seasoning for Korean carrots, vinegar, vegetable oil, salt, sugar

Every housewife should prepare such a salad appetizer. Because it's very tasty. Juicy vegetables and spicy seasonings will successfully complement absolutely any meat or fish dish. Surprise your family!

Required ingredients:

- 2 kg of eggplants;
- 3 onions;
- 0.5 kg of bell pepper;
- 3 carrots;
- 1 head of garlic;
- a small bunch of parsley;
- some favorite spices;
- packaging of seasoning for Korean carrots;
- 150 ml vinegar;
- 1 tbsp. vegetable oil;
- 1 tbsp. l. salt;
- 4 tbsp. l. Sahara.

11.07.2018

Eggplant caviar in Odessa style

Ingredients: eggplant, pepper, tomato, onion, salt, vegetable oil

If you need a recipe for eggplant caviar, then you have come to absolutely the right place! This is exactly what we will tell you about - in detail and step by step. We will prepare caviar from baked vegetables, Odessa style.

Ingredients:
- 2 pieces of medium-sized eggplants;
- 1-2 pieces of large sweet pepper;
- 3-4 ripe tomatoes;
- 1 medium onion;
- salt to taste;
- 3-4 tbsp. vegetable oil.

17.06.2018

Mackerel in onion peel

Ingredients: mackerel, onion, water, salt

I suggest you prepare a delicious fish dish - mackerel in onion skins. The recipe is very simple and quick.

Ingredients:

- 1 mackerel,
- from 5 bulbs of onion peel,
- 1 liter of water,
- 5 tbsp. salt.

31.05.2018

Cauliflower in batter

Ingredients: cauliflower, egg, flour, breading, salt, pepper

Cauliflower can be deliciously fried in batter. I’ll tell you how to do this now. You can serve cauliflower with sauce and fresh vegetables.

Ingredients:

- 1 cauliflower,
- 1 egg,
- 1 tbsp. flour,
- 3 tbsp. spicy breading,
- salt,
- black pepper.

30.05.2018

Draniki with ham and cheese

Ingredients: potatoes, egg, ham, cheese, dill, salt, pepper, butter, flour

Prepare the hash browns with ham and cheese and I assure you they will come out within 5 minutes maximum. The dish is tasty and filling.

Ingredients:

- 2 potatoes,
- 1 egg,
- 70 grams of ham,
- 60 grams of hard cheese,
- 5 grams of dill,
- salt,
- black pepper,
- vegetable oil,
- 1 tbsp. flour.

02.05.2018

Herring cake on waffle cakes

Ingredients: herring, waffle crust, mushroom, onion, cheese, mayonnaise, carrots

As a snack, you can prepare a very tasty waffle cake with mackerel. Preparing it will not be difficult even for a young, inexperienced housewife.

Ingredients:

- 1 herring,
- a pack of waffle cakes,
- 300 grams of champignons,
- 2 onions,
- 200 grams of cheese,
- 200 grams of mayonnaise,
- 1 carrot.

17.04.2018

Homemade turkey sausage

Ingredients: turkey meat, cream, starch, bacon, paprika, pepper, cloves, coriander, salt

Today we will prepare a very tasty homemade turkey sausage. I have described the cooking recipe in detail for you.

Ingredients:

- half a kilo of turkey,
- 2 tbsp. cream,
- one and a half tbsp. starch,
- 100 grams of bacon,
- 1-2 tsp. smoked paprika,
- 2-3 peas of allspice,
- 1-2 buds of cloves,
- 5 grams of red pepper,
- 1 tsp. black pepper,
- half tsp coriander,
- 1 tsp. salt.

05.04.2018

Homemade jerky

Ingredients: pork, pexol, cardamom, juniper, pepper, barberry, garlic, fenugreek, thyme

Today we will dry pork. The recipe is simple. An excellent appetizer for a holiday table.

Ingredients:

- 500 grams of pork,
- 12.5 grams of pexol,
- 5 pieces of cardamom,
- 1 tsp. juniper,
- 1 tsp. allspice,
- 1 tsp. barberry,
- 1 tsp. cayenne pepper,
- 4 cloves of garlic,
- 2 tbsp. fenugreek,
- 1 tbsp. thyme.

02.04.2018

Pea hummus

Ingredients: sesame, garlic, oil, lemon, peas, water, turmeric, coriander, pepper, salt

Today we will prepare a very tasty unusual dish - pea hummus. This dish is easy to prepare and quite quick.

Ingredients:

- 300 grams of peas,
- half a glass of sesame seeds,
- 3 tbsp. olive oil,
- 2-3 cloves of garlic,
- 1 lemon,
- a glass of cold water,
- turmeric,
- coriander,
- on the tip of a chili pepper knife,
- salt.

31.03.2018

How to pickle cod roe

Ingredients: caviar, salt, sugar, lemon juice, butter

I have prepared a simple recipe for you, according to which you can deliciously pickle cod caviar. I make this kind of caviar for sandwiches on a holiday table or with a cup of tea.

Ingredients:

- 300 grams of cod caviar,
- 1 tsp. salt,
- half tsp Sahara,
- 1 tbsp. lemon juice,
- one and a half tbsp. vegetable oil.

29.03.2018

Duck breasts in orange sauce

Ingredients: duck fillet, orange, oil, thyme, rosemary, zest, garlic, salt, pepper

Today we will prepare one very tasty gourmet duck fillet dish. The combination of duck and orange is excellent.

Ingredients:

- 2 duck fillets,
- 2 oranges,
- 70 grams of butter,
- 1 tbsp. dried thyme,
- 1 tsp. rosemary,
- 1 tbsp. orange zest,
- 2 cloves of garlic,
- salt,
- pepper.

The recipes with photos described below will help you surprise your guests and prepare for their arrival at the highest level. You don’t need rare ingredients or a lot of time to prepare them. Read how you can prepare cold appetizers for the table. Photos will illustrate our recipes.

“Quick” appetizer with ham and cheese

This treat can be prepared very quickly, but it looks beautiful and turns out incredibly tasty. Cooking method:

• Cut chicken or meat ham into thin slices.
• Grate the hard cheese on a coarse grater.
• Pass the garlic through a press or chop it very finely. After that, add it to the cheese, season with mayonnaise and mix.
• Place a spoonful of filling on each slice of ham, roll them up or simply fold them in half.
• Secure the resulting structure with a skewer.

Arrange the finished slices beautifully on a large platter and place in the refrigerator. Simple and ready to serve, like this one, in half an hour.

on chips

Cold appetizers can be served in a rather original way. This time we suggest you present the salad by placing it on large potato chips. Read the recipe below:

• Grate 100 grams of hard cheese.
• Cut one tomato into cubes.
• Pass three cloves of garlic through a press.
• Finely chop a bunch of dill.
• Combine the prepared products in a bowl, mix them with mayonnaise and salt to taste.

Spread the salad over the chips and place the appetizer on the table. Remember to do this at the very last moment, as pressed potatoes will quickly become soggy and not look their best.

Tartlets with red caviar

This time we offer you a win-win option that will look appropriate at any holiday. We are talking about tartlets, the preparation of which you can read below:

• Grate 150 grams of processed cheese on a fine grater.
• Grind the garlic clove using a press.
• Cut the pitted olives into rings.
• Boil four hard-boiled eggs, cool them, peel them and also grate them on a medium grater.
• In a suitable bowl, combine garlic, cheese, mayonnaise and chopped eggs.
• Open the package of ready-made tartlets (you can make them yourself if you wish) and fill them with the prepared filling. Place a spoonful of red caviar on top of the salad and decorate each basket with olive slices.

Appetizers on the table are usually served on a large platter. This one can be presented in exactly the same way. We are sure that your guests will highly appreciate your efforts and may ask for the recipe for this treat.

Appetizers for the holiday table (with photo): stuffed peppers

The ability to prepare an original treat in ten minutes will always help you out in a difficult situation. The following recipe will help you prepare for the arrival of guests. How to make snacks for the holiday table? It's much easier to understand the recipe with photos.

• Grate processed cheese (100 grams) on a fine grater.
• Remove the shell from one boiled egg, and then also chop it using a grater.
• Finely chop a small bunch of green onions.
• Pass the garlic (to taste) through a press.
• Combine all the prepared ingredients in a separate bowl, and then mix them with mayonnaise and a little salt.
• Wash the sweet bell pepper thoroughly, cut off the cap with a knife, remove all partitions and seeds. After this, fill it with the filling quite tightly.
• Place the stuffed peppers in the refrigerator for an hour, and when the required time has passed, cut them into circles with a sharp knife.

Divide the treats into plates and serve.

What other snacks can you prepare for the table? Photos with recipes for equally interesting dishes are below.

Original snacks for the table (with photo): lavash roll

We suggest you use another quick way to prepare an original snack. To do this, you will need the simplest products and thin Armenian lavash.

If you liked this recipe, try preparing similar snacks for the table, for example, a lavash roll with other fillings:

• Grate 150 grams of hard cheese on a fine grater, chop the garlic in a garlic grinder, finely chop a bunch of green onions. Mix all ingredients with mayonnaise.
• Wash one kilogram of champignons or any other mushrooms, sort, chop and fry in a frying pan. When excess liquid has evaporated, add diced onion, ground black pepper and salt to the mushrooms. Mix the hot filling with grated cheese and place it on the pita bread.
• Finely chop a bunch of green onions and a bunch of dill, grate the lemon zest on a fine grater, mix the products with 200 grams of cream cheese. Cut 200 grams of lightly salted trout into thin slices. Unroll the thin pita bread, spread it with the cheese mixture, and place pieces of fish on top of it. Roll the roll, let it lie in the refrigerator for a couple of hours and then cut it into rings.
• Unroll a sheet of lavash and spread mayonnaise and ketchup on it in an even layer. Next, spread 150 grams of Korean carrots and 150 grams of Korean beets evenly over the entire surface. You can place the snacks separately, or you can pre-mix them. After this, roll the pita bread and cut it into equal pieces.

Tartlets with crab meat

What other snacks are there for the holiday table? Recipes for such dishes can be listed for a very long time, but we choose the simplest and most delicious options for you. Therefore, pay attention to such a cold appetizer as tartlets filled with crab meat. The recipe is very simple:

• Cut 200 grams of chilled crab meat (you can replace it with crab sticks) into small pieces.
• Remove the peel from one onion and chop it with a knife.
• Combine the products, add mayonnaise and seasonings to taste and mix.
• Thaw the finished puff pastry, roll it out on a board and cut out circles from it. Form baskets from the resulting blanks and fill them with filling.
• Preheat the oven and line a baking sheet with baking parchment.
• Beat two raw chicken eggs separately with salt.
• Place the tartlets on a baking sheet, pour a little egg mixture into each and bake for 25 minutes.

When the dish is ready, take out the appetizer, cool it, arrange it beautifully on a plate and serve.

Stuffed eggs

Every good housewife tries to please her guests and put together a beautiful festive table with cold appetizers. You can read photos, recipes and tips for preparing delicious dishes in our article. And now we invite you to make an original appetizer from boiled eggs and cod liver:

• Boil six chicken eggs hard-boiled, drain the water, rinse under cold water and remove the shells.
• Cut the eggs in half, remove the yolks and mash them with a fork.
• Mix the cod liver with the yolks and season the filling with a spoon of the oil in which the fish was stored.
• Add salt, pepper and mayonnaise to the filling to taste. Mix the ingredients and fill the boiled egg halves with the resulting minced meat.

As you can see, the appetizers for the table, the recipes for which we offer you in this article, are very easy to prepare. In this case, all you have to do is place the stuffed eggs on a dish and decorate them with red caviar.

Appetizer "Raffaello"

This dish does not belong to the category of sweet desserts, and the only thing it has in common with famous candies is its similar appearance. But your guests will appreciate the original approach and new taste. The cold appetizer recipe is very simple:

• Hard-boil four chicken eggs, cool them, peel them and grate them on a fine grater.
• Using a fine grater, you should also chop 200 grams of hard cheese.
• Peel four cloves of garlic and pass them through a press.
• Combine the prepared ingredients, add mayonnaise to them and mix well.
• From the resulting mass, form small balls (the size of candies of the same name) and roll them in pre-chopped crab sticks.

Place the chilled appetizer on lettuce leaves and serve.

Smoked ham rolls

The imagination of beginners and experienced cooks has no limits. Every time they come up with new dishes and delight their guests with them. What other cold appetizers can you serve on the table? You can see a photo and recipe of one of them below:

• Peel a piece of fresh ginger (about one centimeter) and chop it as much as possible.
• In a suitable bowl, mix 200 grams of grated soft cheese, chopped green onions (one bunch) and ginger. Mix all ingredients thoroughly.
• Place the finished sliced ​​ham (150 grams) on a board or work surface of the table.
• Cut the slices in half and place one spoonful of filling on each.
• Roll into tight rolls and place them in a heap on a plate.
• To make the dressing, in a separate bowl, combine the juice of half a lemon, a little olive oil and beat the ingredients with a fork for about one minute. If you wish, you can add ground pepper, salt and mustard to it to taste.
• Using a pastry brush, coat the rolls with sauce.

If you are preparing a holiday snack in advance, cover the plate with it with cling film and place it in the refrigerator.

Tartlets with different fillings

A buffet, bachelorette party, birthday or New Year's party wouldn't be complete without delicious tartlets with light fillings. You can purchase the base for this dish ready-made in the store or make it yourself. But the preparation of fillings should be taken especially seriously, since how the beginning of the holiday will largely depend on them. How to prepare original snacks for the table? Photos with recipes - in front of you:

Sandwiches

Here are the irreplaceable snacks for the holiday table. You can read recipes for delicious sandwiches below:

• Cut the baguette into slices and then toast each piece in the toaster. Fry chopped fennel and red onion in a heated frying pan, and at the end add chopped tomatoes to them. Place a piece of soft cheese on slices of bread, then vegetables and garnish with fresh herbs.
• Grate 120 grams of mozzarella on a fine grater and add 120 grams of canned champignons, cut into thin slices. Add two tablespoons of grated Parmesan and chopped green onions to the food. Mix the ingredients and apply the resulting mixture onto a baguette, previously cut in half. Place the bread in the oven, cut side up, and broil until golden brown. When everything is ready, cut the baguette into several pieces and serve immediately.
• Mix a tablespoon of Dijon mustard with a spoon of honey in a small bowl. Spread the sauce on one side of four slices of whole grain toast bread. Top each with cheese, apple slices and about 50 grams of turkey ham. Cover the sandwiches with a second piece of bread and brush the surface with olive oil.
• Cut the baguette into slices and dry the pieces in the microwave. After this, rub the bread with garlic, brush with mayonnaise and place a few sprats on each slice. Garnish the sandwiches with fresh herbs and serve.

If you are not a very experienced cook and are afraid to prepare complex dishes for the holiday, then surprise your guests with a variety of easy-to-prepare snacks.

Conclusion

We will be glad if you like the snacks we offer for your holiday table. Recipes with photos will help you prepare for the holiday and welcome your guests at the highest level. They will surely like these dishes. As you can see, it’s not at all difficult to prepare delicious snacks for the table. With photographs, our recipes were clear and understandable.

Not a single table, whether casual or festive, is complete without cold appetizers and dishes. They are not only its decoration, but also necessary for better digestion of food and stimulation of appetite, since they contain fresh and pickled vegetables, sauces and seasonings. So, what cold appetizers to prepare for the holiday table with photos and recipes - below.

This is interesting! Snacks can be pre-prepared and canned - sauerkraut, pickled vegetables, as well as smoked meat and fish. But also those made from different ingredients, for example, sandwiches.

• meat;
• vegetable;
• seafood;
• fish;
• mushroom.
• When mixing different ingredients, it is advisable to know which products go best together.

Meat snacks include:

• boiled meat;
• sausage;
• ham;
• brisket;
• loin;
• pate;
• jelly;
• aspic.

For fish appetizers, fish and seafood of various processing are taken:

• smoked,
• salty,
• dried,
• aspic,
• boiled,
• fried,
• canned.

You can add to vegetable snacks: rice, beans, boiled eggs.

Seafood purchased ready-made or boiled and crushed. Mushrooms are used marinated, salted or fried with onions.

Typically, cold appetizers on the holiday table (you will find photos and recipes below) are decorated; as a rule, the same products that are included in the appetizer are used, and greens are added to them. Vegetables should be beautifully chopped; you can use a figured knife. Flowers, leaves, stars, roses are formed from them.

Interesting! Can be cut into geometric shapes: in the form of circles, bars and straws. The following are considered excellent decorations: green peas, olives, eggs, both chicken and quail, cut into slices and flowers.

Snacks for a birthday party table

On your birthday, you really want to prepare new dishes and surprise your guests with a variety of snacks on the table, but at the same time not spend a lot of time so that they are not too expensive and look impressive. There are many requests, but are there dishes that meet all of them? Of course have!

Stuffed eggs with cod liver

This appetizer is always in great demand and is easy to prepare, especially if you prepare all the ingredients in advance. The basis of the dish is eggs and canned cod liver; it can be replaced with sprat pate, which costs much less. How ?

Ingredients:

• chicken eggs – 8 pcs.;
• canned cod liver – 1 can;
• onions – 1 pc.;
• olives - 1 jar;
• butter – 1 tbsp. l;
• mayonnaise – 2 tbsp. l;
• dill or parsley - 1 bunch.

Preparation:

1. Boiled chicken eggs must be cut crosswise. Then you need to remove the yolks from them;
2. Fry onions in sunflower oil;
3. Open canned cod liver. Grind with a fork, add yolks and butter;
4. Grind until smooth. Add fried onions and finely chopped herbs to the resulting mass;
5. You need to fill the egg halves with this mixture;
6. Spread mayonnaise on top, garnish with olives, cut into rings, and garnish with parsley sprigs.

Meatloaf with mushrooms

An original snack option for a birthday party (the recipe with photos is presented below) will be a cold dish - meatloaf with mushrooms. Great ways.

Ingredients:

• pork tenderloin – 500g;
• beef – 500g;
• chicken egg – 1 pc.;
• hard cheese – 100g;
• champignons – 200g;
• butter – 1 tbsp. l;
• onions – 1 pc.;
• ground pepper – 1 pinch;
• vegetable oil – 2 tbsp. l;
• greens - 1 bunch.

Preparation:

1. You need to make minced meat from the meat by mixing pork with beef. Beat a raw egg into it, add salt and a pinch of pepper;
2. Then start preparing the filling. Boil the champignons for about 5 minutes and fry in a frying pan in butter and sunflower oil, adding onion and garlic. Pass the cheese through a grater and mix the filling;
3. Spread foil on a baking sheet, grease it with vegetable oil. Spread the minced meat on it, but so that you get a pancake 1 cm thick;
4. Place the filling on it and wrap it with a roll, helping with foil. Then you need to wrap it in it and put it in the oven for 60 minutes;
5. After an hour, open the foil slightly so that the roll is browned, put it back in the oven for another 15 minutes;
6. Cut the chilled roll into slices about 1 cm thick.

Original snacks for the holiday table

Many housewives want to surprise their guests with unusual and original dishes. We bring to your attention recipes with photos of original appetizers for the festive table that will definitely surprise your guests.

Crab meat Christmas trees

This appetizer is easy to prepare and looks original. Although it is more suitable for the New Year's table, it can please guests on any other holiday.

Ingredients:

• crab meat - 1 package;
• chicken eggs – 2 pcs.;
• processed cheese – 1 pc.;
• garlic – 1 clove;
• mayonnaise – 3 - 4 tbsp. l;
• cracker cookies – 100 gr.;
• dill – 1 bunch;
• lettuce leaves;
• pomegranate – 1 pc.

Preparation:

Crab meat, cheese, eggs are passed through a fine grater. Add 1 clove of garlic, passed through a garlic press. Everything is mixed well;

Take a flat plate and place lettuce leaves on it. From the resulting mass you need to roll small balls. For each Christmas tree you will need 3 balls. First, a cracker is placed on the lettuce leaves. Then flatten one ball and place it on top, make the second one a little smaller in diameter, and form a cone from the third one, stack everything on top of each other in the form of a pyramid, you get the shape of a Christmas tree;

There should be such Christmas trees according to the number of guests. The top of each tree is thickly sprinkled with dill so that it turns green, as if with needles, and is decorated with pomegranate seeds.

Snack in tartlets

Ingredients:

• ready-made tartlets – 10 pcs.;
• chicken eggs – 5 pcs.;
• canned shrimp – 1 can;
• avocado – 1 pc.;
• butter – 20 g;
• lemon – 1 pc.;
• parsley – 1 bunch;
• mayonnaise 3 tbsp. l;
• chili pepper – 1 pc.

Preparation:

1. Hard-boiled chicken eggs are cut crosswise in the shape of flowers using a serrated knife;
2. The yolks are transferred to a separate plate; finely chop the shrimp, add mayonnaise, mix well and fill the egg whites with this mixture. You can sprinkle herbs on top;
3. Then take the avocado, cut it into cubes, add the remaining yolks, parsley, squeeze the juice from the lemon, butter, and chili pepper. The whole mass is placed in a blender and whipped;
4. The resulting mass is filled into tartlets, and a stuffed egg is placed on top.

Light snacks for the holiday table

Sometimes even light snacks that do not require much time to prepare are a wonderful table decoration.

Canapes with curd cheese

This canape is prepared very quickly; you don’t need a lot of ingredients.

Ingredients:

• pieces of rye bread - according to the number of guests;
• cottage cheese;
• dill greens;
• salt – 1 pinch;
• fresh medium-sized cucumber – 1 pc.

Preparation:

First you need to chop the dill and mix it with curd cheese, add a little salt, you should get a homogeneous mass;

It is better to pass the cucumbers through a special slicer, as they should be in the form of thin ovals;

Start forming sandwiches. Place a mound of curd cheese and herbs on the bread. The cucumber is then pierced with a skewer in the shape of a sail and strung into the middle of the canapé. Makes cute little boats. Sandwiches should be laid out on a flat plate and decorated with herbs.

Champignons stuffed with chicken breast

Another option for a light snack for the holiday table (recipe and photo are offered below) is champignons with chicken breast, which will especially appeal to mushroom lovers.

Ingredients:

• chicken breast – 500 g;
• champignons - 300 g;
• onions – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• mayonnaise – 1 tbsp. l;
• greens – 1 bunch;
• hard cheese – 50 g.

Preparation:

1. Chicken and onions are cut into small cubes, champignon legs and a little salt to taste are added. All ingredients are stewed in vegetable oil until cooked, cooled;
2. Sour cream is added to them and everything is mixed. Then a cooled mass is laid out on each mushroom cap and baked in the oven for 15 minutes, then taken out and sprinkled with grated hard cheese on top;
3. Then place everything back in the oven until the cheese is melted, another 3-5 minutes. The mushrooms are cooled and served, decorated with herbs.

Sandwich with canned fish

It's easy to prepare, delicious, and stimulating to the appetite.

Ingredients:

• pieces of white or rye bread, loaf;
• canned fish in oil (saury, sardine);
• pickles;
• garlic;
• mayonnaise;
• vegetable oil.

Preparation:

1. First, pieces of bread or loaf are fried in vegetable oil;
2. Then take 1 clove of garlic, which is passed through a garlic press and mixed with mayonnaise;
3. Then the pickled cucumber is cut with a sharp or serrated oval-shaped knife. Now everything is ready, you can form the sandwich;
4. A fried piece of bread is smeared with prepared garlic-mayonnaise sauce. A cucumber is placed on one side of the bread, and pieces of canned fish next to it;
5. You can sprinkle herbs on top of the fish or carefully place a small sprig of dill or parsley.
6. The holiday sandwich is ready.

Snacks for the holiday table in a hurry

Very often there is a situation when guests have already arrived and you need to quickly set the table. In this case, it is important to know several options for quick snacks for the holiday table (you will find recipes with photos below).

Delicious lavash roll

Ingredients:

• lavash – 1 piece;
• salmon – 200 g;
• fresh cucumbers – 1 pc.;
• processed cheese "Hochland" - 1 tray.

Preparation:

1. The finished pita bread is greased with melted cheese, placing salmon in one row, with thin slices of cucumber on top;
2. Everything is rolled up into a roll and cut crosswise into small portions. Place on a flat plate.

Lavash roll with ham

Ingredients:

• lavash – 1 piece;
• Korean carrots – 1 package;
• ham – 100 gr.

Preparation:

1. Lavash should be greased with mayonnaise, Korean carrots should be placed on top in a thin layer, and thinly sliced ​​ham should be placed on it;
2. Roll everything into a roll and cut crosswise.

Cheese and nut balls

These balls cook quickly, are very tasty and nutritious. Original hot appetizer - .

Ingredients:

• hard cheese – 200 g;
• walnuts – 50 g;
• butter – 100g;
• olives – 50 g;
• lettuce leaves;
• dill.

Preparation:

1. First you need to grate the cheese on the finest grater;
2. Chop the nuts or pass them through a grater, add slightly heated butter, finely chopped olives, mix everything with a spoon;
3. Roll small balls from the resulting mass;
4. Place lettuce leaves on a plate, roll each ball in chopped dill and place on lettuce leaves.

Buns with caviar

Ingredients:

• sliced ​​loaf;
• butter – 100 g;
• salmon caviar – 1 jar.

Preparation:

1. Each slice of loaf must be cut in half and greased with butter;
2. Carefully place salmon roe on top;
3. All sandwiches are laid out on a flat plate.

Beetroot balls with nuts and sesame seeds

Ingredients:

• boiled beets – 2 pcs.;
• walnuts – 4 tbsp. l;
• sesame – 4 tbsp. l;
• prunes – 5 - 6 pcs.;
• mayonnaise – 2 tbsp. l;
• greens - 1 bunch.

Preparation:

1. The beets must be chopped on a fine grater, add walnuts finely chopped with a knife, mayonnaise, add a little salt and pepper;
2. Soak prunes in boiling water, then chop them finely with a knife and add to the rest of the products;
3. Mix everything and make small balls;
4. Sesame seeds must be fried in a frying pan. You need to roll these balls in it. Place on a platter and sprinkle with herbs.

Prunes with cheese

Ingredients:

• prunes – 20 pcs.;
• hard cheese – 200 g;
• bacon - 50 g;
• lettuce leaves;
• garlic – 1 clove;
• mayonnaise – 3 tbsp. l.

Preparation:

1. Large pitted prunes need to be steamed to make them softer;
2. Place lettuce leaves on a platter. Grate hard cheese and garlic and season with mayonnaise;
3. Each plum must be filled with this filling. Cut the bacon into thin strips, about 1 cm wide;