What to cook with meat for a banquet. Snacks for the wedding table

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And what Russian doesn’t like delicious food! A festive feast is a favorite pastime in our country. And although the crisis does not invite special financial recklessness, the holiday is sacred. And for the holiday, how can you not prepare something special from meat to please your man and other meat-eaters!

So, let's begin to surprise and amaze. But let's start with something traditional.

Pork (neck or shoulder, preferably slightly fatty) – 1 kg;
garlic - about half a large head;
salt, black pepper, cinnamon - to taste;
water – 1 (or a little more) glass;
egg - 1 piece;
flour - as much as needed.

Wash the meat, clean it from excess and simply ugly, giving it a pleasant, finished shape.

Carefully wipe off moisture and rub with spices. You can first stuff it with garlic, or season it with finely chopped garlic along with spices.

Wrap the meat in cling film and leave it in the refrigerator overnight.

The next day, from eggs, water and flour, prepare the dough as for fried pies: not hard and not liquid. There should be enough to wrap around a piece of pork. If it’s not enough, do more.

The best side dish for boiled pork is cucumbers or pickled fruits. Don't forget to serve horseradish. The wine is, of course, red.

Roll out the dough quite thin, wrap the pork in it, and pinch the edges. Now we wrap everything together in foil (the foil should not be close to the meat) and place it in the oven at 200 degrees. You know your oven better, think about whether you need to pour a little water into the pan or the meat won’t burn anyway?

Bake for 40 minutes, then reduce the temperature by 10 degrees and bake for another hour, adding water if necessary.

It is better to cool the meat in foil, then remove the foil and baked dough (it does not need to be served, but some people like to eat it) and leave it to rest for several hours in the refrigerator. Can be prepared for boiled pork.

Buzhenina is a traditional dish for. But boiled pork will be appropriate on any holiday table and is eaten with appetite and gratitude by everyone, young and old, who gets it. Please your parents with boiled pork.

Meat in French

Let's try to slightly reduce the calorie content of this amazing dish, killer for almost any figure.

Meat (take pork without fat) – 1 kg;
onion - a couple of medium-sized onions, maybe smaller;
oyster mushrooms – 400 grams, you can take a standard package;
hard cheese (take low-fat cheese) - to taste, who likes it - 300 grams, who doesn’t - and 100 is enough;
mayonnaise – homemade or regular, don’t use light mayonnaise – it contains only GMOs;
salt, pepper - to taste.

Wash the oyster mushrooms, cut them not too finely, and chop the onion finely.

In a frying pan with a small amount of oil, fry the oyster mushrooms and onions a little for 7-10 minutes, no need to fry.

Cut the meat across the grain into pieces about a centimeter thick, cover with cling film and lightly beat.

Place the pieces on a baking sheet lightly greased with fat or vegetable oil. If you like salty and peppery, it's time to make your meat that way. But don’t get carried away - the cheese and mayonnaise will be salty.

The dish is fatty, so it is better to serve it with fresh tomatoes or herbs. We wash it down with dry red wine, of course. And whoever doesn’t like it, let him drink water: washing it down with semi-sweet stuff is not for the faint of heart.

Lubricate each piece generously with mayonnaise, place the onion-mushroom mixture on it, and sprinkle (more or less generously) with grated cheese on top.

Bake for 40 minutes in the oven at 180-190 degrees. If the cheese is not browned, increase the temperature to 250 degrees for 2-4 minutes, but do not overcook the meat!

Perhaps another variation on the theme of meat traditions is pork ribs. Let's cook them with vegetables.

Pork ribs – 1 kg;
potatoes – 4-5 pieces;
carrots – 1 medium;
frozen broccoli, or cauliflower, or Brussels sprouts, or a mixture - two handfuls;
green beans - a couple of handfuls;
frozen peas - a handful;
young corn - 1-2 cobs;
mustard, ketchup, vegetable oil - 2 tablespoons each;
salt, mixture of peppers, oregano, paprika - to taste; You can add cumin or rosemary, but this is not for everyone.

Wash the ribs thoroughly and cut into portions.

Mix ketchup, mustard, oil, spices and rub the ribs with this marinade. Cover with film and place in the refrigerator for a couple of hours.

We will peel the potatoes and cut them into slices, the carrots into slices, the Brussels sprouts into halves, and we will separate other types of cabbage into small inflorescences. If your beans are not frozen, but fresh, cut them into pieces 3-4 centimeters long. Cut the corn cobs crosswise into slices up to a centimeter thick.

Serve hot, no additional side dish needed. You can serve sour cream or yogurt with chopped herbs as a sauce.

Place all the vegetables in a saucepan with a little oil, add water and simmer for about 7 minutes. If you can’t live without onions, add a little, but it’s fine without them.

Place the vegetables in the pan, place the ribs on them and pour in the remaining marinade.

We will bake at a temperature of 200 degrees for 40 minutes under the lid, and then another 10 minutes without the lid. Ribs vary widely, so be sure to check for doneness.

This dish is good if you don’t know exactly how many guests there will be and how hungry they will be.

And here are a couple more similar dishes from the series “Darling, I’ll be there in half an hour, and there are about ten other people with me.” Joke. In general, when “there is no time, but you need meat.”

If you really don’t have time, then “pork with eggplant”, but “chicken with eggplant” is not the same at all. Although, everything is individual.

So, meat – 1 kg;
eggplants – 3-4 pieces;
onion - a pair of heads;
garlic – 1 medium head;
vegetable oil for stewing - quite a lot;
salt - to taste.

Wash the meat well, dry it, cut it across the grain into small pieces. You can cover with cling film and beat it a little.

Then salt it and rub it with garlic, passed through a garlic press, cover it with cling film and let it stand.

In a good saucepan, heat the chopped onion until it becomes transparent.

For a side dish you need something neutral - boiled potatoes or even rice.

Wash the eggplant and, without peeling it, cut it into cubes (or, if you prefer, into half rings).

Place the meat and eggplants in a saucepan with the onions, add oil and water and simmer over low heat until the meat is cooked.

The dish will turn out to be very spicy and spicy, children will not eat it (and nutritionists would not recommend it to them), but adults will do just fine.

The second festive meat dish from the same opera is pork with mushrooms.

Pork (shoulder, ham) – 1 kg;
mushrooms (champignons, oyster mushrooms, forest mushrooms - just not a mixture; different mushrooms have different cooking times) - let's say the same amount, but maybe less.
onion – 2-3 heads;
sour cream is quite fatty (at least 20%) - 400 grams or more;
butter – 50 g;
vegetable oil – 2 tablespoons;
salt - to taste;
if desired - grated cheese, 150 grams.

Wash the mushrooms; if they are wild mushrooms, boil them and cut them into large pieces. Chop the onion.

Place the butter in a frying pan, melt and hold the onion in it until it becomes transparent. It is advisable not to fry!

Wash the pork, dry it, cut it into small pieces.

This dish goes well with mashed potatoes or vegetables, but you can also use rice. Then preferably rice stewed with vegetables: peas, corn and sweet peppers.

Mix the meat, mushrooms and onions into the pan. Mix sour cream with salt and water (the sauce should cover the meat and mushrooms) and pour into the mold. Place in the oven at 180-190 degrees.

If possible, it's best to cook covered for the first 40 minutes, but the sauce tends to run off, so see what works for you.

Then you need to remove the lid, add cheese, if you like, and cook for another 20 minutes until the meat is ready. Offer to cook this dish.

Knuckle with cabbage and other goodies

Boiled-smoked shank (can be boneless) – a couple; however, look at the size of the knuckle and the number and “quality” of guests: some guests will eat a whole knuckle;
semi-smoked sausages – 400 grams;
sauerkraut - about half a kilo;
fresh cabbage - half a head of small;
bay leaf, peppercorns, tomato paste;
vegetable oil – 5 spoons;

Wash the knuckle thoroughly, scrape it if necessary, and let it cook in a small amount of salted water (just to cover it). There are also peppercorns and bay leaves.

While it cooks (at least an hour), chop fresh cabbage. If the sauerkraut is coarsely chopped, you need to chop it. Kitchen scissors are suitable for this purpose.

Sometimes the cabbage burns. Make sure that this does not happen by stirring it from time to time.

Cut the sausages into small circles, quickly fry them in a saucepan in vegetable oil, add both cabbages there, mix them - and let it all simmer for about 40 minutes.

Now it’s time to take the mold, lay out the cabbage with sausages, and the shank on top of it. And all this - in the oven at a temperature of about 170 degrees.

The only thing missing for this dish is beer. Read what sandwiches to complement your holiday beer table in.

Pork roll

Pork tenderloin – 1 kg;
smoked or raw bacon strips;
champignons – 800-900 g;
onion or garlic - to taste;
parsley or other greens - 1 bunch;
butter – 50 g;
cheese – 300 gr.

Clean the champignons, cut them into slices and fry in oil with the addition of chopped onion or garlic. Remove from heat and let cool slightly.

Wash the parsley, chop it and add it to the mushrooms. Grate the cheese on a fine grater.

Wash the pork, dry it, cut it across the grain. Now cover with cling film and beat it off.

It is better to serve this dish with potato salad or any salad.

Place the chopped pork on the film in one layer to form a layer of meat.

Place the filling and grated cheese on it.

Using film, wrap the roll, wrap it in bacon, and put it in the mold.

Cover with foil and place in the oven at 180 degrees.

Bake for about an hour, check readiness by piercing the roll with a narrow knife.

If the juice is clear, you can remove the foil and bake the roll at 220 degrees until crusty.

And now the dishes that children will appreciate. They are perfect for a children's party.

Pork – 800 gr;
potatoes - according to the volume of pork;
mayonnaise - pack;
garlic - half a head;
cheese – 300 gr.

Prepare the pork: cut it across the grain, cover it with film and beat it lightly.

Put the pork in a saucepan, add a little water, squeeze out a couple of cloves of garlic, add salt and cook over low heat for about 30 minutes.

The side dish is already included, but it would be nice to add some fresh vegetables.

Peel the potatoes and cut them into thin slices (you can even use a potato peeler), place them on top of the meat, squeeze out another clove of garlic, lightly salt them and pour mayonnaise mixed with water so that the potatoes are covered.

Let's cook for another 20 minutes under the lid.

Now squeeze out the rest of the garlic and cover everything with cheese. If the saucepan is suitable for this, put it in the oven for 10 minutes at 220 degrees. If not, keep it covered for 10 minutes over low heat.

Pate

Minced meat – 1 kg;
chicken liver 300 gr;
bread soaked in milk;
eggs – 3 pcs;
sweet pepper – 2 pcs, preferably red;
greens – 1 bunch;
cauliflower - half a head of large;
butter – 50 g;
salt, pepper, onion, garlic - to taste.

We wash the liver, clean it, and put it through a meat grinder.

Mix the minced meat with eggs, liver, bread and eggs in a blender. Cut the pepper into cubes and simmer for about 7 minutes. Add onion and garlic.

Now add chopped herbs, pepper and cauliflower divided into inflorescences, salt and pepper to the minced meat.

Grease the pan with oil, lay out the minced meat, cover with foil and bake in the oven at 180 degrees for 30 minutes. Check for readiness.

Now, if the juice is already clear, remove the foil, grease the surface with butter and return to the oven for 10 minutes.

A light pate can be prepared.

A meat dish, and more than one, will become a favorite at any holiday!

Is a joyful event rushing to your home? On this occasion, you can organize a large festive banquet and surprise all the guests with dishes of unusual, but simple recipes. Even for preparing the most luxurious and complex dish, you can choose a simple step-by-step recipe that will help you serve the desired dish for dinner. Most people always try to surprise their family and friends with a large number of unusual dishes, and for this they select a variety of cooking methods. However, there are now a variety of simple recipes that can make the task much easier. According to the rules of etiquette, good hosts should serve at least 7-10 types of different snacks on the festive table. Moreover, they should be both warm and hot. In France, it has become fashionable to cook something new every time, and most people try to surprise not only with the taste of their dish, but also with its appearance.

It is worth understanding that the banquet is divided into different types of celebrations, namely:

— business banquet (official);
— business banquet (work);
— corporate banquet;
— wedding banquet;
- anniversary banquet;
— graduation banquet;
— banquet-picnic;
- children's holiday banquet.

Now, by the word “banquet”, we also mean “dinner party” and “ceremonial meeting”. Almost always it is organized in honor of a specific person or persons (group of people) or in honor of an important event. Special banquet halls are used from time to time, but now, if the area of the house or one of its rooms allows, the owners can hold it at home. It is customary to take out the best service and place it on the festive table in accordance with the rules, even if you invite family and friends to the celebration. On the contrary, such an act acts as a sign of respect for your guests. According to the historical customs of Great Britain, during a banquet all dishes must be served exclusively in silverware. Obviously, most people do not have this opportunity; for this reason, every home has “holiday dishes”, which are taken out from the mezzanine only when guests are expected.

It is interesting to know that the word “banquet” itself is a French term that became widespread thanks to England before 1675. And before this time, in Russian scriptures there was a similar synonymous term - feast. Nowadays, most recipes in both Russian and other national cuisines are chosen according to the preferences of the hosts of the evening. Although at one time, it was customary to prepare for dinner those dishes that the people who came preferred to eat. That is, the menu and even the simplest recipes were adjusted to the taste of the guests, and not the organizers.

A banquet is usually organized in accordance with the rules for serving dishes. Despite the fact that the opening of the buffet usually occurs in the evening, that is, when dinner should take place, different rules apply to it. First of all, it is customary to serve cold appetizers, in particular fish, on the table. These are followed by cold dishes of meat and poultry. Next, guests are offered hot appetizers and hot main courses. Please note that if the event takes place during mass, then hot first courses can also be served. For example, various soups or stews. The conclusion of the banquet is always desserts, fruits and sweet pastries. Moreover, each meal must be accompanied by an appropriate drink, and often they are not served by waiters, but are located on separate tables. That is, everyone can independently take the desired drink.

You are faced with the task of organizing a buffet table, and you don’t know what to cook for the buffet? You are welcome to the thematic section of the site with ideas and delicious recipes for the buffet table. For you, I have collected original, tasty and affordable recipes for the buffet table so that you can prepare snacks for the buffet table on a special occasion.

All buffet appetizers presented on the website are accompanied by step-by-step photos and a detailed description of the recipe. And it doesn’t matter at all whether you are preparing a buffet table for a wedding, a buffet table at work, or a buffet table for a birthday - you will definitely need the buffet menu (recipes with photos) from the Home Restaurant website.

Look through the buffet appetizers for the holiday table (recipes with photos) and you will understand that you can prepare buffet dishes at home without much hassle. Thanks to the recipes presented on the site, you can create a menu for the buffet table, and the dishes for the buffet table listed on the site (recipes with photos) will help you make your choice.

Very tasty and appetizing tartlets with lightly salted salmon and hard cheese are perfect for a festive table or buffet table. The spectacular appearance of the snack will undoubtedly attract the attention of guests. We will use cheese mixture with garlic and fresh herbs as the filling for the tartlets. ...

Snack profiteroles are a great option to serve some salad in a creative and unconventional way. This is especially true for buffets - after all, it is customary to serve food that is convenient to pick up with your hands. So just a salad in a salad bowl at a buffet table is not for guests...

Cod roe itself is very tasty, although quite salty. But it goes well with other, more neutral ingredients - cheese, eggs... It was this “commonwealth” that I used as a filling when I decided to make interesting snack profiteroles for the holiday table. ...

I think everyone knows the salad made from processed cheese, eggs, carrots and garlic with mayonnaise. It has many different names: “Cheese”, “Jewish”, “Student”, “Squirrel”... Many people like it, so housewives often prepare it - both for everyday life and for holidays. In regular...

What are profiteroles? These are small choux pastry buns with hollows inside. We are more familiar with them from childhood as eclairs with custard, but recently you can increasingly find such buns with savory filling as cold appetizers...

Filled tartlets are an original way to serve various salads, pates, mousses, juliennes and even casseroles. Today on the menu are tartlets with sausage and Korean carrot salad. The abundance of herbs and fresh vegetables gives this appetizer a refreshing taste and unique aroma. Simple …

Profiteroles with savory filling will be an excellent snack - tasty and beautiful. They are good for both a standard holiday feast and a buffet style one. The most important thing is an interesting and tasty filling for snack profiteroles. And there are many options here. ...

Profiteroles are small buns made from choux pastry that are hollow inside. They are usually neutral in taste, and it depends on what filling you put in them whether it will be a dessert or a snack. Let's not talk about desserts today, let's...

Profiteroles are not only a dessert (when they are filled with sweet cream). There are also snack profiteroles, which are good for both a regular feast and a buffet. The filling for snack profiteroles can be absolutely anything; they often put some kind of salads in them...

Nourishing, tasty and very beautiful - this is all about a wonderful appetizer: profiteroles with liver pate, cheese and cucumber. Liver pate itself also has the right to be served on the festive table, but housewives know: it...

It is very important to provide several changes of dishes at a banquet, choose to go with them and not make mistakes with portion sizes. Hot appetizers on the wedding table, as well as main courses of meat, poultry, fish and vegetables, will take one of the main places.

A real Russian wedding is unthinkable without a rich table. The celebration is accompanied by traditional banquets or buffets; the feast can be organized in a restaurant, cafe or.

Main menu differences

The wedding table is in many ways similar to a regular banquet table. Changes in dishes are traditional. First served: cold cuts of meat and fish, fresh and pickled vegetables, aspic. This is followed by hot appetizers, followed by 2 main course options. The formal dinner ends with a dessert table, the main place of which is occupied by a multi-tiered wedding cake. It is the final stage that distinguishes a wedding table from an anniversary table.

There are no special dishes that are prepared only for weddings. An exception may be a chicken pie (as in the photo above) - a tall structure made of dough with a multi-layer filling, which includes chicken, fried onions, mushrooms, and rice. Traditionally, the Russian menu included. Swans were served at boyar and royal feasts; today, stuffed geese take their place. The banquet table for a wedding is richly decorated with flowers, and waiters serve guests.

The wedding table depends on the number of guests, their preferences,. For example, a traditional Russian-style feast should include a lot of meat and fish in the traditional way. Instead of jamon or sliced cheese, they serve boiled pork, jellied meat, cold poultry with horseradish sauce and pickled lingonberries. If a buffet is provided, preference is given to portioned appetizers; the hot food is separated into a separate area and kept on a steam table that maintains the desired temperature until served.

As a hot appetizer, you can prepare a variety of puff pastry pies, and after them serve your guests suckling pig or goose stuffed with porridge, apples, and cabbage. If you are planning a celebration in the Hawaiian style, you should cook meat and fish over an open fire as the main course, serving it with sweet and sour sauces.

The best hot appetizer is seafood fried in batter. For a table in a classic European style, rack or leg of lamb with rosemary, quail in wine sauce, beef or pork medallions are suitable.

The wedding dinner menu does not include soups. The number of cold and hot appetizers depends on the capabilities of the organizers, but usually at least 4-5 options are placed on the table.

The wedding ceremony brings together representatives of different ages; the preferences of the guests are also different. Therefore, when compiling a menu, it is necessary to include meat and fish options so that guests have a choice.

There should be vegetables and fruits on the table, which are collected in beautiful compositions and used as garnishes.

What to choose from

Hot appetizers at the wedding table are served after cold ones and before the main courses. It is customary to serve at the wedding table:

seafood in batter (shrimp, squid rings, mussels, scallops);
mushroom or chicken julienne;
pies and vol-au-vents made from puff pastry filled with a variety of fillings;
warm vegetable rolls;
skewers of chicken, shrimp, vegetables;
cheese balls;
chicken wings with spicy sauce;
chicken or vegetable sauté.

Meat, fish or poultry are served as the main hot dish at the wedding table. Game acts in this capacity much less often. The banquet table will be decorated with traditional goose or suckling pig, as well as baked pike, sturgeon or other large fish. In a buffet format, portioned dishes are often served: duck or turkey with a side dish, steaks, medallions, rack or leg of lamb. A good hot dish would be meat or fish cooked over an open fire.

An alternative option for a meal to which many guests are invited is dishes cooked in a cauldron. Pilaf enjoys constant success. It is very satisfying, most guests like it and goes well with other dishes: salads, vegetables, fruits. Pilaf can be served at a buffet or banquet; it is especially good at outdoor events.

Attention! Most hot appetizers are fried in batter or baked in portions. This position can be canceled, in which case you will have to increase the number of cold appetizers and serve another main hot dish.

For a country summer or spring wedding, you should cook kebabs and other dishes over an open fire. They look very impressive and allow you to vary the degree of roasting depending on the preferences of the guests. You can cook beef, lamb, fish, chicken, seafood and vegetables on a grill or spit. A must-have item is a large variety of sauces.

Features of choice

When choosing hot dishes for a wedding table, you need to take into account many nuances: the season, the theme of the wedding, the number of guests and the personal tastes of the organizers of the celebration. For example, a summer wedding means a lighter table.

Instead of fatty meat, you should serve seafood, spicy chicken wings, mini-kebabs of chicken, sturgeon or shrimp. Fresh vegetables are used as garnish: tomatoes, cucumbers, green salad, green beans.

In autumn, it is worth focusing on hot dishes in pots. Portioned chicken or mushroom juliennes are served as appetizers. The main course will be lamb, beef or pork baked with potatoes. The side dish will be battered cauliflower or french fries.

In winter, it is best to focus on meat. For an appetizer, you can serve warm tongue or ham rolls stuffed with cheese or mushrooms. The main course will be baked leg of lamb, beef medallions, goose with apples or duck with berry sauce.

Dishes for vegetarians

Professional wedding planners recommend including 1-2 similar dishes in each category. For their preparation, a variety of vegetables and fruits, mushrooms, and cereals are used. For example, puff pastries with elm or bulgur, spinach or wild mushrooms would be an interesting hot appetizer.

Kebabs of champignons sprinkled with balsamic vinegar, zucchini, eggplant or cauliflower in batter look very impressive. As a main course, you can serve vegetable stew in a pot or country-style potatoes cooked with fried mushrooms and onions.

At some weddings, you will have to take into account more specific requests. Hot snacks can be kosher, gluten-free, or suitable for people with certain types of allergies. However, you should not cook them at random, without a special request from the guests. It is difficult to make such food tasty; it is better to entrust the preparation of special-order dishes to specialists.

When creating a menu, you need to take into account your budget. First of all, the exact amount of food needed for the celebration is calculated. For a full dinner, including all breaks, it is recommended to include 150 g of hot appetizers and 300 main dishes along with a side dish. For example, for 40 guests you will need 6 kg of various snacks and 12 kg of main hot dishes.

The most budget-friendly menu option involves the use of pork, chicken, and inexpensive seafood. An example of an affordable and satisfying table would be a set of spicy chicken wings, vegetables and squid rings in batter, French meat and dumplings in pots with cheese sauce.

A richer table may include an expanded number of hot snacks. Chicken skewers, boiled pork, baked mussels and shrimp are suitable. As a main course, you can serve pink salmon or other red fish with creamy sauce, medallions of beef, stuffed goose or duck.

The most luxurious tables include a variety of fish dishes. It could be stuffed sturgeon or pike, salmon steaks. Baked oysters or scallops with sauce are served as an appetizer.

As a hot dish, you can prepare lamb in the form of a leg or rack. A crown made from the rib portion looks very festive, complemented by a side dish of grilled vegetables. An equally effective option is game. On the wedding table you can serve roe deer or wild boar fillet, hazel grouse in wine sauce, quail in sour cream.

When planning a menu, you should try not to include too many dishes with the same main component. For example, if chicken aspic and chicken salad are served as cold appetizers, it is better to cook pork, beef or fish for hot appetizers.

Wedding planner

You should not serve too unusual dishes that may discourage guests who are not experienced in cooking.

Elena Sokolova

Cook

If you plan to serve an exotic dish, it is worth supplementing it with a change from more traditional products. For example, a pair of mussels in batter would be a chicken kebab, and you can serve a beef steak along with stuffed pike.

Kutepov Denis

Controversial foods include rare steaks, snacks made from raw meat or fish, oysters, and too hot or spicy sauces. You shouldn’t serve food that not everyone can handle. Eating snails, lobsters, crayfish or artichokes requires special skills; a beginner simply cannot cope with such delicacies. Experienced chefs believe that a wedding is not the place for experiments: it is better to serve traditional main courses at the wedding table.

Summary

Organizing a wedding table is a complex process that requires attention and careful calculations. Taking into account seasonality, the nature of the celebration and other important points, you can prepare a gala dinner for any budget and number of guests.

A piece of toasted white bread, a splash of Dijon mustard, a thin slice of ham or smoked brisket, olives.
Boiled shrimp, bent into a semicircle, and inside - a thin slice of lemon and a black grape.
A cube of bran bread, and on it - curd cheese with salt and herbs, wrapped in a strip of fresh cucumber.
Fried piece of chicken fillet in barbecue sauce and small pickled corn.

These miniature dishes not only taste great, but also look great on the table. However, they should be supplemented with other snacks. For example, a vegetable puff, to which you can add lightly salted red fish if desired. So, for 4 servings take:

1 small zucchini
1 eggplant,
2 medium tomatoes
2 bell peppers of different colors,
soft cheese with herbs,
salt, pepper, oil for frying.

The eggplant is cut into circles, salted and placed on a plate under a press for 20-30 minutes - this will remove the bitterness from it. The zucchini is cut in the same way and fried on both sides along with the eggplant. The tomato is cut into circles, and the pepper is cut into strips 3-5 cm wide, baked in the oven until softened and the skin removed. Place a mold on a plate, place eggplant, pepper, zucchini, and tomato in layers, covering it with cheese and herbs. Fish is added to one of the top layers.

You can try preparing banquet dishes from chefs - salad recipes will help with this. A restaurant-quality dish called “Quail's Nest” will decorate the holiday table if everyone serves it on a large plate lined with a leaf of Romaine lettuce.

Cut 100 g of boiled chicken fillet into cubes.
1 bell pepper and half a head of red onion - into strips.
Prepare French fries using 4 potatoes.
Mix 1 tbsp. mayonnaise, 1 tsp. soy sauce, a few crushed tarragon leaves, a pinch of paprika and salt.
First place chicken fillet on a lettuce leaf, then vegetables and French fries, and in the center - 1 boiled quail egg.
Pour the sauce over the salad and, if desired, garnish it with a slice of lemon or olives.

There are other simple banquet dishes, the recipes of which can easily compete with restaurant dishes. For example, “Red Sea” salad, for which you will need (for 1 serving):

shrimp - 4 pcs.;
tomatoes - 1 medium;
a sprig of parsley;
1 tsp lime juice, ¼ clove garlic and 1 tbsp. olive oil - for the sauce.

The shrimp must be boiled and peeled. Cut the tomatoes into slices, chop the onion and parsley. Make a sauce from butter, lime juice and garlic and pour it over the mixed ingredients. This dish is served on a leaf of lettuce, and gourmets can add a few more thin slices of sharp cheese.

Hot

Hot dishes at a banquet are usually offered to choose from. So why not cook both meat and poultry? To avoid this taking a lot of time, you should choose simple dishes. For example, “Taiga cutlet” and chicken breast with herbs and cheese.

To prepare the “Taiga cutlet”, you will need (for 6 servings):

minced beef - 600 g,
250 g champignons,
1 head of onion,
6 slices cheese that melts easily
3 tbsp. cranberries or lingonberries,
salt, pepper, oil for greasing the baking sheet.

Cut the onion in half - twist one half with minced meat, finely chop the other half and fry with chopped mushrooms. Salt and pepper the minced meat, divide into 6 equal parts, place on a baking sheet and flatten to form flat cakes. Mushrooms with onions, cheese and berries are placed on them. Bake the “cutlets” in the oven for about 20 minutes at 180 degrees.

Not only banquet meat dishes will be useful for the holiday, recipes using poultry will also be relevant. For example, a breast stuffed with cheese and herbs is even easier to prepare than a cutlet. For 2 servings take:

1 chicken fillet,
3-4 sprigs of dill or any other herbs,
cheese - 50-70 g,
salt, any spices.

The fillet is cut into 2 thin plates and lightly beaten under polyethylene. Then it is sprinkled with any spices to taste, salted, a slice of cheese and finely chopped herbs are added. Everything is rolled up and placed in a baking dish. In the oven, the fillet will cook in half an hour at a temperature of 180 degrees. If the top starts to burn, cover the rolls with foil.

Dessert

Whatever the menu, dessert should always end the dinner party. Large cakes and pies are not suitable for a banquet; it is better to stick to portioned fruit salads, mousses and jellies in bowls, etc.

To prepare a quick chocolate mousse, you need to take 2.5 bars of dark chocolate, break it, and put it in a saucepan.
Add 4 tbsp chocolate. brown sugar, add 1 large glass of water and something for taste: a couple of spoons of brandy, rum, liqueur or just syrup.
Place the saucepan over medium heat and, stirring vigorously, completely melt the chocolate.
Pour a couple of glasses of ice into a large bowl, place another bowl on top and pour the chocolate into it. Beat it with a mixer until thick, and then spread it into bowls and sprinkle with grated chocolate.

The indicated amount of ingredients is enough for 2-3 servings, depending on the size of the bowls. It should be remembered that milk and white chocolate will not make such a dessert.

You can get a very beautiful dessert by making Napoleon cakes. For them you need to stock up on ready-made cakes, whipped cream, melted chocolate, fruits and berries.

Cut the cakes into 6x6 cm squares.
Cover each layer with whipped cream and add cut strawberries, banana rings, apricot slices, etc.
Top the cake with whipped cream and berries and pour over chocolate.

In order to be able to reproduce these banquet dishes later, recipes with photos should remain with every housewife. This way you can look at the results of your labors and have another dinner party.

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