Simple banquet menu. Various menus for all types of banquets

The range of dishes for a wedding feast is varied. Both hot and cold snacks are served on the table. In addition, if desired, you can arrange an excellent dessert table.
Be sure to prepare dishes from meat, fish, vegetables, mushrooms, sliced ​​cheese, and various types of sausages for a wedding.

Ads related to the request

A wedding menu for 50 people at home may include the following dishes:

1. Cold appetizers

This is something that should always be a lot. Snacks and alcoholic beverages are used as snacks and snacks, so there is no need to skimp here. What you should definitely prepare:
cold cuts;
slicing fresh vegetables (peppers, tomatoes, cucumbers);
assorted salted vegetables;
marinated mushrooms;
cheese slices (2 types);
cutting from different types of sausage (3 types);
jellied tongue;
liver cake;
stuffed vegetables;
fish platter;
jellied fish;
aspic;
sandwiches or canapés.

2. Salads

They are served in small salad bowls. It is advisable to have as many different types as possible than just one in a large salad bowl. Also, some of them can be served in tartlets - small baskets of dough. Traditional salads are:
"Olivie";
"Caesar";
"Herring under a Fur Coat".
Nowadays, new types of salads are popular:
“Mediterranean” (seafood, pineapple);
“Ali Baba” (boiled chicken fillet cubes, pineapple, pepper);
“Blonde” (raw smoked sausage, tomato, cheese, grated fried potatoes).
It is not necessary to prepare everything according to 20-year-old standards; you can prepare any salad, especially if the wedding reception is planned to be at home. But the best option would be a variety of salads, where the main ingredients are mushrooms, meat, sausage, fish or vegetables.
Advice! Give the salad a festive look on the plate, for example, arrange it in the shape of a heart and you will see that the table will look festive.

3. Hot dishes

The banquet menu must include main hot dishes. They can be made from meat and fish. These products can be boiled, baked, stewed, or grilled.
fish with sauce, with vegetables;
fried liver;
cabbage rolls; (look - cabbage rolls recipe)
stuffed poultry (duck, turkey, goose);
pineapple chops;
julienne with mushrooms or chicken;
eggplant or zucchini with garlic sauce;
cutlets;
stuffed vegetables;
grilled thighs;
gefilte fish;
pancakes with meat or mushroom filling;
fried mushrooms;
schnitzel or steak;
roast or pilaf.
The side dish will be boiled potatoes, rice, and vegetables. In addition, bread is served in an assortment.

4. Desserts

Naturally, the most important dessert on the holiday table is the wedding cake. The weight of a piece of cake per person should be approximately 250 grams. Therefore, the total weight of the cake for a wedding menu of 50 people is about twelve and a half kilograms. The main delicacy of a wedding feast can be ordered at a pastry shop, and if you have a talent for preparing such products, you can bake a cake at home.
The cake can be multi-tiered. Its important design is silhouettes of newlyweds made of mastic, edible pearls and beads. It is fashionable to decorate the product with berries, fruits, and fresh flowers.
The loaf is an absolute attribute on the wedding table. For 50 people, its weight should be at least seven and a half kilograms.
In addition, desserts at a wedding feast may include:
ice cream;
chocolate candies;
tartlets with condensed milk;
cake;
fruit bowl (grapes, apples, peaches, oranges, bananas, kiwi, tangerines);
cupcakes;
souffle.
Advice! As such, they begin to drink tea towards the end of the wedding banquet, so it is better to place all the sweets on a separate table along with the birthday cake, so that it does not interfere with the common table.

5. Drinks

At any event, not only at wedding banquets or buffets, you must take into account that there are people who drink alcoholic beverages, but there are also those who do not drink at all and you need to think about each of them. In principle, it is impossible to calculate how much guests will drink, so in this matter it is better to take more than the guests will be dissatisfied later.
Among the non-alcoholic drinks are:
fruit juice;
sparkling water (sweet and mineral);
fruit compote;
tea;
coffee.
Non-alcoholic drinks for 50 guests must be at least 100 liters.
Range of alcoholic drinks:
champagne (1 bottle for 3 people);
vodka (1 bottle for three people);
wine (1 bottle for two);
cognac.
There may be various wine and vodka products (alcoholic cocktails, martinis, gin). But beer is not on the holiday feast menu.
To hold a celebration for such a number of guests, a room is usually rented.

What to consider when creating a menu for a wedding feast
When creating a menu, you should consider what foods your guests eat. Are there children, elderly people, vegetarians, or people suffering from any diseases among the guests? Such a menu should also be explained by the choice of complex dietary and baby food dishes. It is necessary that all guests can choose healthy and tasty dishes from the variety of food.

To create a menu, you need to take into account the number of guests. Considering the average weight of food per person, it is easy to calculate the total weight of treats for a certain number of guests.
Wedding menu for 40 people
Just like for 50 guests, a wedding menu for 40 people is quite expensive. All dishes are served on small snack plates.
Regarding appetizers, sausage, cheese, vegetable slices, assorted meats and fish, and pickles are served on the table. You can prepare inexpensive salads: both mixed and puff. Among hot dishes, preference is given to stuffed poultry, cutlets or schnitzels, appetizer pancakes, baked fish, and julienne.
The cake is prepared weighing about eight kilograms. To save money on the holiday table, instead of a cake there can be korowai, sweets, cookies, cakes, and fruits.
To create a wedding menu for 30 people, you need to calculate the average weight of each dish. To save money, it is better not to reduce portions, but to choose cheaper ingredients.
Therefore, among the hot dishes, chicken fillet chops, roasts, baked mackerel, meat fingers, pancakes with mushroom filling, and grilled poultry are suitable. For cold appetizers, choose inexpensive salads, sliced ​​raw smoked sausages, hard cheeses, sliced ​​fresh vegetables, pickled mushrooms, and assorted pickles.
The total amount of compotes, juices and sparkling waters should be at least 60 liters (2 liters per person). Champagne and vodka – 10 bottles, wine – 15.
Features of holding a banquet in the summer
To create a wedding menu in the summer, you need to take into account the increased temperature of this time of year. Some foods can spoil quickly in the heat. In addition, in the summer, banquets are most often held outdoors. If the wedding feast is organized outdoors, then there are other difficulties - food delivery, lack of refrigerators. Also, annoying insects somewhat spoil the holiday.
To prevent certain troubles and avoid food poisoning, it is important to correctly create a list of treats. Some rules that will help make your summer wedding unforgettable:
1. If the festive feast will take place outdoors, portable refrigerators will be a good option.
2. When chilled drinks heat up quickly in hot weather, this problem can be solved with pieces of ice.
3. In the summer heat, preference is given to fruits and ice cream rather than creamy desserts.
4. You should remember about the bad combination of alcoholic beverages and heat. Therefore, alcohol such as vodka and cognac can be replaced with less strong ones, for example, cocktails and wine.
5. To prepare snacks and salads, you need to choose ingredients that are not too fatty: chicken, lean fish, fresh vegetables, pickles, herbs.
6. A great idea would be to have tartlets and sandwiches made from herbs, olives, and fresh vegetables on the table.
7. Summer is a great time for barbecue, meat or fish on the grill. They can be easily included in the list of hot snacks for a wedding. Moreover, barbecues go very well if you decide to have a beach wedding.
8. Light desserts - soufflé, mousse and others - are also perfect for the sweet table.
9. Also in the summer, watermelon and melon are served as dessert.
10. It is important to remember to have more soft drinks.

Banquet table for other holidays
In addition to weddings, banquets are held for anniversaries. Such a dinner party is ordered in cafes or restaurants on March 8, New Year, and professional holidays. The banquet can be full or partial service.
Menu for a banquet for 20 people
Usually, a banquet for 20 people is called mini. Below is an approximate menu for the number of people.

Cold appetizers

sliced ​​from various types of cheese (1 kg);
cold cuts: sausage, ham, boiled pork, tongue (700 gr.);
assorted fresh vegetables (1 kg);
pickled herring (600 gr.);
pickles: pickled mushrooms, tomatoes, cucumbers, cabbage (800 gr.);
olives, black olives (400 gr.);
salads from vegetables, meat, mushrooms, sausage (800 g each).
Hot dishes
baked potatoes with mushrooms (1 kg);
fish or meat steaks (800 gr.);
cutlets (800 gr.);
pancakes with meat and mushroom filling (700 gr.).
It is important to remember to serve bread products in an assortment.
Dessert table
You can prepare a birthday cake, or limit yourself to fruits, sweets and mini-cakes.

Beverages
mineral water;
sweet carbonated water;
fruit and berry compote;
fruit drink;
fruit juices.
For 20 people, all drinks must be up to 30 liters. Tea and coffee are served at the sweet table.
Menu for a banquet for 30 people
For a festive feast for such a number of people, it is worth renting a banquet room. You can prepare dishes for the banquet yourself, or order a catering kitchen. But in the second case, then use two waiters who will keep order on your table. If, however, your decision fell on your own preparation and service, then the following menu will help you a lot.
Cold appetizers
fresh and pickled vegetables (assorted);
meat, cheese, sausage cuts;
assorted fish: trout, salmon;
canapes with caviar or red fish;
liver cake;
salad tartlets;
jellied tongue;
gefilte fish;
aspic;
olives and black olives;
several types of salads (vegetable, meat, seafood).
Hot dishes
pork meat in French;
cabbage rolls;
roast with mushrooms;
cutlets;
chicken chops;
Fried fish;
pancakes with mushrooms.
Desserts include assorted fruits, ice cream, cakes, and sweets.
The range of strong and non-alcoholic drinks is varied.
The menu for a banquet should be compiled taking into account the average weight of dishes per person. Cold and hot dishes are served at the rate of 350 g. Non-alcoholic drinks - approximately 1.5 liters per person. Champagne and vodka - 0.5 liters each, wine - 1 bottle per guest.

Banquet space is one of the main criteria for any celebration.

A small number of guests - up to 20 people can be accommodated at home. To organize a festive feast for more than 20 guests, the best option would be to rent a room for a banquet.
Halls for banquet tables can be rented in almost any restaurant or cafe. To select such a room, it is necessary to take into account the following requirements:
1. Convenience of the celebration hall (air conditioning, spacious room).
2. Capacity (the hall must accommodate the required number of guests).
3. Location (it should be taken into account that it should be convenient for guests to get to the establishment).
4. Interior of the room (taking into account wishes and preferences).
5. Availability of a dance floor and recreation areas.
6. High-quality service.
7. Menu selection.
8. Reasonable prices.
9. For outdoor events - the presence of awnings and umbrellas.
10. Availability of space for an aperitif.

The choice of a hall to celebrate any event is important, as is the range of food. After all, a wonderful atmosphere, attractive prices, original design, colorfully decorated hall will create a great mood for all guests and heroes of the occasion and will be remembered for a long time.
The banquet manager will help you choose a room, taking into account all the requirements and wishes of the clients. A specialist in organizing such celebrations will give the necessary advice and provide a list of premises to rent for a feast, from which you can choose the best option.

Furniture for banquets

It is important that the chairs match the number of guests invited. Banquet chairs are covered with special satin covers or decorated with beautiful festive bows and ribbons. The color must fully correspond to the theme of the celebration and the decoration of the hall.
Tables can be combined into one common table or placed separately (accommodate 4-6 people). Banquet tables are covered with well-ironed tablecloths.
To hold a celebration at home, you can rent the same furniture or simply collect it from your neighbors at home. Of course, all this is quite important at any banquet, but the most important thing, for example at a wedding, is the happy and loving newlyweds, and at other events the joyful faces of the guests.

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!

April 14, 2017 No comments

A banquet is a festive dinner held in honor of an important event. The table for the special occasion is filled with a variety of dishes, and guests will be able to make a choice according to their taste.
Accordingly, banquet dishes from chefs can be varied: from cold appetizers, salads, to hot dishes and desserts. The chefs make sure to prepare several complex side dishes to choose from, and also serve at least four types of bread.

Organizing a banquet on your own and without turning to specialists is a difficult task. Of course, it’s not easy to prepare them at home, but if you learn how to prepare banquet dishes, you can pleasantly surprise your guests.
Recipes for banquet dishes by chefs combine punctuality of preparation and sophistication of decoration. This article with banquet dishes with photos will help not only with cooking step by step, but also with the correct serving and decoration of banquet dishes. With the proper perseverance and dexterity, you will soon be able to prepare banquet dishes yourself, no worse than any famous chef.

If there will be a lot of people at the festive banquet, he advises you to opt for cold appetizers and salads; in addition, the option of canapés is a good choice. Various types of canapés are laid out on several dishes and placed on the table. You can also prepare banquet dishes in the form of salads. Hot dishes at a banquet are often presented to choose from, for example, meat, fish or poultry. However, no matter what the main menu is, it is best to end the festive banquet with desserts. It is not recommended to use large cakes or pies for a banquet; it is much preferable to opt for fruit salads, mousses, jellies, etc.

lightly salted salmon 800 g
dill – 2 medium bunches
cream cheese (or ricotta) - 300 g
cream (fat 22%) - 2 tbsp. l.
ground white pepper

Take a very sharp knife with a wide blade and cut the salmon fillet into small thin slices along the grain so that the salmon does not fall apart.

Chop the dill, chop the stems especially finely. Beat cheese with cream.

Place a large sheet of film on a Japanese roll mat or simply on a wide board. Place the sliced ​​salmon slices on it so that each one overlaps the next piece by about 1-1.5 cm. Sprinkle the fish with an even layer of dill. Top with whipped cream cheese mixture. Gently spread the mixture over the entire surface of the salmon and level it with a heated, damp table knife, then sprinkle with white pepper.

Roll everything into a roll. Wrap the film tightly at the sides and place in the refrigerator for a couple of hours. Then remove the film from the roll. Cut the roll into portions, for which it is recommended to take a fillet knife, and each time before cutting the roll, dip it in a bowl of hot water. Serve immediately, adding lemon slices.

Chef's tip:

If you think that you won’t be able to cut the fish well, then you can buy ready-made slices, but this will make the roll lose a little taste. By the way, the roll can be made from other types of lightly salted fish, even white. In this case, you will need to add finely chopped radish peel to the cheese, this is required to give the appetizer a red color.

To prepare you will need:

200 g chicken thigh fillet
100 g chanterelles
200 ml cream 10% fat
20 g butter
50 g cheese
julienne mixture
bunch of greenery

Cut the chicken fillet and mushrooms, lightly fry. Add fried onions from a small bag.
Mix the cream with the contents of the 2nd bag (which contains the sauce mixture).
Pour the resulting mixture over the chicken and chanterelles.
Simmer over low heat for a couple of minutes.
Place the resulting mass into small cocotte bowls. Sprinkle with grated cheese.
Place in a preheated oven (temperature -180 degrees) for 6-7 minutes.

A great idea for a holiday appetizer is to make a version of a banquet dish based on the theme of everyone's favorite Caesar salad.

To prepare you will need:
toasted white bread without crust – 6 pieces
butter – 100 g
large chicken eggs - 10 pcs.

To submit:
romaine lettuce leaves
grated hard cheese (such as Parmesan)

For refueling:
anchovy – 2 fillets
garlic - 1 clove
mayonnaise - 5 tbsp. l.
Dijon mustard - 1 tsp.

Grind white toast bread in a blender into coarse crumbs. Melt the butter in a deep frying pan, add a little salt and mix with the crumbs, the butter should cover them evenly. Fry until crisp and cool.

Boil water in a saucepan, add plenty of salt. Then place the eggs straight from the refrigerator into boiling water. Bring to a boil, cook for 1 minute, remove from heat and keep in water for about 10 minutes. Then cool under ice water, carefully peel, and cut lengthwise into two parts.

While the eggs are boiling, make the dressing. Grind the anchovy fillet with a clove of garlic in a mortar, mix with mayonnaise and Dijon mustard.

Mash the egg yolks and mix them with the dressing, salt and pepper if required. Divide the yolk mixture into the egg white halves. Place the eggs on a plate lined with large romaine lettuce leaves, top with crispy crumbs and grated cheese, and serve immediately.

To prepare you will need:
flatbreads – 3 pcs.
50g beef
50g red bell pepper
50g yellow bell pepper
3g cilantro
1-2 drops Tabasco
5g sugar
20 ml vegetable oil
50g red onion
½ lime
40 ml guacomole
40g sour cream
40 ml tomato salsa
paprika
salt
Trim and julienne the beef tenderloin.
Cut the red onion and red bell pepper into strips.
In a preheated frying pan, fry the cooked beef, vegetables, add paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce.
Form the flatbreads into a “boat” shape and fry them in a salamander. Place the prepared mixture into tortillas, garnish with cilantro, a small slice of lime and also serve additional sour cream, guacomole and tomato salsa.

To prepare you will need:

Duck breasts – 4 pcs.
foie gras pate – 200 g
pears (preferably Duchess variety) – 4 pcs.
butter – 2 tbsp.
thyme – 4 sprigs
rosemary – 4 sprigs
balsamic vinegar
olive oil
powdered sugar – 1 tbsp.
salt, pepper to taste

Remove skin and excess fat from duck breasts (they will not be needed in this dish). Cut the duck breasts in half lengthwise so that they “open up” like a book. Cover the breasts with a double layer of cling film and pound to a thickness of about 0.5 cm. Season with salt, black pepper, finely chopped rosemary and thyme leaves.

Place foie gras inside each breast and roll very tightly. Wrap in film, then in foil and refrigerate for 2 hours until completely set.

Peel and core the pears, cut into small cubes, place on paper towels and dry.

Melt the butter in a frying pan, add the pears, sprinkle with a teaspoon of balsamic vinegar, sprinkle with powdered sugar and fry over moderate heat for one minute. Remove from heat, remove pears using a slotted spoon and cool.

Make a dressing from the liquid that remains in the pan: add half a teaspoon of balsamic vinegar, oil, a pinch of salt and ground pepper to taste.

Cut the roll with a very sharp wide knife into slices about 3 mm thick. Drizzle a little olive oil onto plates and place the carpaccio on them, drizzle the dressing on top. Serve with prepared pear garnish.

Chef's tip:
For this banquet dish, it is better to use unfrozen duck fillet because before cutting the carpaccio, and it must be cut very thin, it is necessary to cool the duck breasts in the freezer. And freezing fillets twice is not very good.

To prepare you will need:
carrots – 3 pcs.
long cucumbers – 2 pcs.
celery – 3 stalks
cheese sauce

Cut the carrots lengthwise into 2 parts, and cut each half lengthwise into three parts (if the carrots are large, into 4 parts). It is better to cut out the core of the carrot if it is too tough. Place carrots in very cold water.

Peel three celery stalks from coarse fibers and cut into small cubes equal in length to carrots. In the same way, cut the cucumber and remove the seeds.

Fill glasses with cheese sauce. Dry the carrots and place the vegetables in our cups with the sauce.

To prepare you will need:

Baguette – 8 pieces
pork fillet – 350 g
brie cheese – 200 g
green sweet peppers – 2 pcs.
olive oil
ground black pepper
salt

Peel the green pepper, remove the core and seeds and roughly cut into slices (you should get about 10 pieces). Heat olive oil in a frying pan and fry the peppers for 5 minutes. Add salt.

Rub the pork fillet with a little salt and pepper and fry in olive oil until browned on both sides. Transfer to a baking sheet and place in the oven, preheating it to 200 degrees, for 8 minutes. Leave the fillets for 5 minutes, then cut into ten portions.

Place the fillet on a piece of baguette, cover with a slice of pepper, and place a medium-thick slice of cheese on top. Place the canapés on a wide baking sheet and place in the oven for one minute until the cheese becomes soft. Serve immediately hot.

To prepare you will need:

Beets – 1 pc.
medium potatoes - 2 pcs.
carrots – 2 pcs.
herring (fillet) – 300 g
Borodino bread – 5 pieces
chives - bunch

Open and cool the vegetables, then peel them.

Cut beets, carrots and potatoes into small slices. Cut the herring fillet into medium pieces.

Take 5 pieces of Borodino bread and cut each into four parts. Chop the chives quite finely.

Place beets on each quarter of black bread, then a piece of potato, then carrots and herring. Secure everything with a skewer. Before serving, garnish with chives.

To prepare you will need:

Salt
hot red pepper – 1 pc.
lemon juice - 1 tbsp. l.
bunch of parsley
3 cloves garlic
80 ml olive oil
champignons – 400 g

Wash the champignons, dry and cut into small pieces. Peel the garlic and crush it. Wash the pepper, remove the membrane and seeds, cut into thin circles. Wash a bunch of parsley, dry and chop.
Heat olive oil in a frying pan. Sauté the garlic and pepper for 1 minute. Add mushrooms and cook, stirring, 5 minutes. Remove from heat.
Add lemon juice, a little parsley and salt. Stir.
Transfer to a salad bowl and serve immediately.

To prepare you will need:

300 g hard cheese, fat. more than 50% – 300 g
vegetable oil
800 g veal pulp for baking
salt
ground black pepper
4 large potatoes.
4 onions

Preheat the oven to 180-200°C. Grease a large baking dish with vegetable oil.

Wash the potatoes thoroughly with a brush or sponge. Dry, grease the potatoes with vegetable oil, wrap tightly in foil (maybe in two layers).

Cut the meat into wide pieces about 1.5 cm thick. Place the pieces of meat on a board, cover with cling film and beat with a hammer to even out the thickness. Place the pieces of meat into the pan in one layer, leaving a small space between them. Season the meat well with ground black pepper, but do not salt it, because otherwise the meat will release excess juice.

Peel the onion and cut into very thin half rings. Spread the onion evenly over the meat and season with salt. Grate the cheese on a fine or medium grater and sprinkle on top of the onion.

Place the baking dish in the preheated oven, preferably closer to the bottom of the oven. Place potatoes wrapped in foil along the edges of the pan. Bake for about half an hour.

Before serving, place a portion of baked meat on a plate. Serve the potatoes with the meat, open the foil and make a deep cut in the potato with a knife, add salt and carefully sprinkle with green onions or other dill - to your taste.

To prepare you will need:

230 g frozen berries
700 g natural yogurt
3 tbsp. gelatin powder
3 tbsp. l. Sahara

Boil the berries, without defrosting them, in half a glass of water for 5 minutes.
Dissolve 2 tablespoons of gelatin in 70 ml of warm water. Place over low heat and heat, stirring, but do not bring to a boil. Let cool. Mix melted gelatin with natural yogurt, add sugar, mix.
Divide into six glasses and refrigerate for half an hour. Soak the remaining gelatin powder in 50 ml of water. After it swells, mix it with the prepared berries. Place on top of all glasses and return to refrigerator until set.

To prepare you will need:

2 tbsp. l powdered sugar
20 g butter
1 ripe pineapple
50 g light rum, brandy or cognac
ice cream or ice cream

Peel the pineapple and cut into circles. Cut out the hard core.
Sprinkle the circles with powdered sugar and fry on both sides with butter. Sprinkle with alcohol.
Place a scoop of ice cream or ice cream on top of the pineapple. Serve immediately.

What is the main difference between a regular table and a festive one? Everyone will say: a lot of salads and bright decoration. Let’s also add: some unusual, interesting, “key” hot dish, some kind of “highlight of the program.” Festive hot dishes are an entire art that every housewife should master. When preparing for a holiday, any housewife first thinks about what kind of hot dish she will have for the holiday table, and only then - salads, drinks and so on. It’s advisable to get creative with salads. After all, even the most ordinary salads can sparkle with new colors if you approach them with imagination. The use of new ingredients can change your holiday dish beyond recognition. Recipes for holiday dishes allow you to experiment with products, their combinations and colors. Not only a holiday salad, but also any second dish on the holiday table must be bright. Don’t skimp on unexpected moves, try to combine more ingredients of different colors. Just look at the illustrations of real holiday dishes! The photos of these masterpieces are mesmerizing! Be sure to take into account the experience of culinary specialists who have already prepared dishes for the holiday table. Recipes with photos of their creations can make your task a lot easier.

Delicious holiday dishes do not necessarily mean holiday meat dishes. After all, many people do not eat meat at all, or prefer vegetables and fruits. You cannot deprive these guests of the holiday; make them Lenten holiday dishes, the list of which is also quite large. After all, the main thing here is how to formalize and submit it. Carved vegetables and fruits, original boiled egg and carrot roses, beautiful flowers and real mushroom meadows - your imagination can be limitless.

Of course, no one is canceling meat dishes for the holiday table. They need to pay special attention to try to surprise guests and create a real festive atmosphere. It is the festive meat dishes, together with some special holiday cake, that can become the “highlight of the program”. Birthday dishes require special decoration. Beautiful inscriptions, drawings, figurines, etc. are appropriate here. But the main thing is that these are tasty dishes. You shouldn’t put ordinary snacks on the holiday table. Just as very simple dishes are not suitable for the holiday table. After all, this is a holiday, you need to surprise and delight your guests. Recipes for dishes for the festive table are distinguished by their special taste and special design. Therefore, we advise that when preparing for the holiday, study and prepare those holiday dishes, recipes with photos of which you will find on the website and which you especially like in appearance.

Here are some more “holiday” tips: - take time to decorate the table. It's even very exciting. Guests will appreciate your efforts, and you yourself will be in a great mood. A list of colors of products for decorating dishes will help you:

Red color comes from tomatoes, cranberries, and sweet peppers;

Pink, raspberry – beet, cranberry juice;

Orange - carrots, bell peppers, tomatoes;

White – rice, egg whites, cottage cheese, sour cream;

Lilac, blue - grated egg white, rice, colored with red cabbage juice;

Burgundy – beets;

Yellow – egg yolks, corn, lemon;

Purple - egg whites tinted with red cabbage or red cabbage itself;

You need to decorate salads just before serving, so that the food does not drip and looks fresh and appetizing;

Try to give different colors to different salads;

Dishes on the festive table are served in various options and ways. Original - salads on slices of bread, wrapped in pita bread, in portioned baskets.

Ingredients for snack: Chicken liver - 800 g; butter - 300 g; pepper - 5 g; thyme - 5 g; garlic - two cloves; salt - 10 g; cognac - 45 ml.

Snack recipe:

Wash the chicken liver, cut off all the films and place in a blender. Add garlic, salt, pepper, softened butter, cognac and dried thyme to the liver. Turn everything into a smooth puree. Pour into a greased pan and then place in a preheated oven, covering with foil.

Bake for fifty minutes, then remove the foil and bake for another ten minutes. Pour melted butter over the cooled pate and then put it in the refrigerator for two hours.

Tomatoes stuffed with meat salad

Ingredients for the appetizer: 6 medium-sized tomatoes, salt and ground black pepper to taste, parsley, 150 g of boiled or fried meat, two boiled potatoes, one fresh cucumber, 2 eggs, 0.5 cups of mayonnaise.

Snack recipe:

Wash and dry the tomatoes thoroughly, cut off the tops. Carefully remove the center with the seeds, sprinkle with salt and pepper.

Cut boiled or fried meat, pre-boiled hard-boiled egg, potatoes and fresh cucumber into small even pieces, add 0.5 cups of mayonnaise (you can use sour cream). Mix thoroughly and stuff the tomatoes with the mixture. You can decorate the top with mayonnaise or a thin circle of boiled egg.

Place the resulting stuffed tomatoes on a plate and decorate around with lettuce leaves.

You can also stuff tomatoes with vegetable or fish salad.

Eggs with ham and melted cheese - appetizer

Ingredients for the appetizer: Eggs, 80 g ham, 80 g processed cheese, 2 canned peppers, 50 g sour cream, 100 g mayonnaise, 20 g green onions, 40 g green salad, pepper, salt.

Snack recipe:

Grind half of the hard-boiled eggs along with ham and cheese. Add sour cream, some mayonnaise, salt, pepper to the resulting mass and mix everything well. Place the pepper halves on a plate, green salad leaves on them, and the prepared mixture on top. Then place the egg halves on the mass, yolk side down, pour over mayonnaise and sprinkle with finely chopped green onions.

Stuffed cucumbers

Ingredients for the appetizer: 3 fresh cucumbers, vinegar, salt, 1 glass of tomato sauce (can be replaced with tomato paste), 7 hard-boiled eggs and carrots for decoration. For the filling: 200 g boiled beef or poultry, 1 fresh cucumber, 2 tbsp. spoons of sour cream, ground black pepper, salt, herbs.

Snack recipe:

Peel fresh cucumbers, cut them in half lengthwise and carefully remove the seeds with a spoon. Sprinkle the cucumbers with salt, pour in diluted vinegar and let stand for 1 hour so that they marinate a little.

Chop the boiled meat for the filling, add finely chopped fresh cucumber, salt and pepper to taste, add herbs and 2 tbsp. spoons of sour cream, a little tomato sauce. Mix thoroughly.

Stuff the cucumber halves with the resulting mixture. Decorate the top with thin slices of carrots and chopped hard-boiled eggs. Place the stuffed cucumbers on a platter, pour over tomato sauce and decorate with herbs.

Assorted chicken legs - appetizer

Peel the pre-cooked carrots and beets and grate them on a coarse grater.

Cut the sprigs of parsley and dill into large pieces, as well as the feathers of green onions. Separate the hard-boiled eggs into white and yolk and finely chop them separately. We cut fresh tomatoes into slices, and pickled or fresh cucumbers into quarters.

We arrange the prepared products beautifully along the edges of the dish, alternating them with each other. In the middle of the dish we place the boiled cold meat of the legs, cut into thin slices. Season with salt and pepper to taste and sprinkle with a mixture of vinegar and olive oil.

The appetizer is served on the table on a large flat platter.

Smoked sausage appetizer

Ingredients for the appetizer: 150 g smoked sausage, 1 onion, 2 pickles, 3-4 tbsp. tablespoons vegetable oil, 4 tbsp. spoons of ketchup, ground red pepper.

Snack recipe:

Cut the smoked sausage into thin slices, then cut them in half and put them in a salad bowl. Cut the onion and pickles into small cubes and add to the sausage. Separately, mix vegetable oil with ketchup and red pepper (add pepper to taste), grind until a homogeneous mass is formed. Pour this mixture over the sausage and vegetables. Mix thoroughly and serve. If desired, you can reheat the snack in the microwave.

Flood "swan lake"

Ingredients for the appetizer: Beef tongue - 1 kg, 1 carrot, 7 onions, 1 parsley root, salt, black peppercorns, allspice, bay leaf.

For decoration: 2 eggs, white radishes, basil, dill, leeks, rosemary, thyme, beans, a small piece of dough (1 teaspoon flour, water), instant coffee - 7 teaspoons.

Snack recipe:

We clean the beef tongue from mucus with a knife, rinse it, add cold water, bring to a boil, then drain the water, pour boiling water over the tongue, add roots, spices, salt and cook over low heat until tender (2-4 hours).

Place the cooked tongue in cold water and peel off the film (peel from the thin end).

Cut into slices, pour in broth, cool and decorate.

Beef jelly

Ingredients for the appetizer: 500 g beef legs, 500 g shank or meat trimmings, 1 pc. carrots, onions, pepper, salt, garlic, bay leaf (to taste).

Snack recipe:

Scorch the legs, cut them into pieces and cover with cold water for 3 hours. Then, together with the trimmings, rinse well, put in a saucepan and add 1.5-2 liters of cold water per 1 kg of meat products, so that the water is above the level of the meat. Cover the pan with a lid and bring the water to a boil, removing the foam and continuing to cook at low simmer for 6-8 hours. When cooking, remove fat from the broth two or three times. An hour before the end of cooking, add carrots, parsley, onions and spices. At the end of cooking, remove the bay leaf and skim off the fat. Strain the broth. Separate the finished meat from the bones and chop it with a knife on a board, then mix with the broth, add salt and cook for 10 minutes. Add chopped garlic to the hot broth. To prevent the meat from settling to the bottom, the broth is poured into molds and placed in a cold place to harden. When serving, cut the jelly into equal pieces, place on a dish and decorate with sprigs of parsley. Serve sauces separately. It is not recommended to refreeze the jelly, as it becomes tasteless and watery. In the absence of cold, it is undesirable to prepare jelly.

Chicken roll

Ingredients for the appetizer: Chicken - 1 pc., onion - 1/2 head, parsley (root) - 7-2 pcs., carrots - 1/2 pc.

Snack recipe:

Separate the poultry flesh with skin from the bones, place it on a cutting board, skin side down, sprinkle with salt and ground pepper, roll it into a roll, wrap the roll in foil, giving the roll a cylindrical shape. We tie the middle of the roll with thread in two places, put it in boiling salted water, add chopped roots, onions and cook for 45 minutes. up to 1.5 hours at low boil until cooked. Remove the finished roll from the broth, cool to room temperature, remove the foil and place in the refrigerator for 3-4 hours under pressure.

Stuffed pig - appetizer

Ingredients for the appetizer: Pig (2 kg), 1.5 kg pork or veal, 400 g boiled tongue, 10 eggs, 200 g pistachios, 1-1.5 glasses of milk, 10 g nutmeg, roots and onions, greens .

Snack recipe:

To prepare stuffed pig, choose a 3-4 week old animal. Gut, chop off the hooves, cut the piglet lengthwise from the head to the end of the body (along the abdomen) and remove the bones. Sew up the pig's belly along the cut, leaving a small hole in the middle, fill the pig with minced meat through it and sew up the hole. Wrap the piglet in a napkin, tie the ends of it, and tie the carcass in several places with twine. Place the carcass and bones in a cauldron, add water, add carrots, parsley, onions and cook at a barely noticeable boil until tender.

Cool the piglet in the same broth, then place it belly down under a press and put it in the refrigerator. Serve the stuffed pig on a platter with a vegetable side dish. Serve the sauce separately: horseradish with sour cream.

Preparation of minced meat: mince pork fat, pig meat, pork or veal together. Gradually add the egg to the minced meat, stirring with a spatula, then the milk. Season the minced meat with salt (12 g per 1 kg of minced meat), pepper (0.5 g per 1 kg of minced meat) and nutmeg (powdered). Add pistachios, peeled pork fat, cut into small cubes to the prepared minced meat. You can add boiled tongue, cut into cubes. To improve the taste, you can add wine to the minced meat: cognac or Madeira (1-2 tablespoons per 1 kg of minced meat).

Strasbourg style pate

Ingredients for the snack: Goose liver - 400 g, onion - 5 pcs. (medium size), veal - 400 g, 2 champignons, 5 raw eggs, chicken meat - 400 g, spices, 200 g plums. oils (divided into 3 equal parts), herbs, mayonnaise for decoration.

Snack recipe:

Cut the liver into pieces, fry in butter with onions. Cut the veal into pieces and fry it in butter until golden brown. When the meat is browned, release raw eggs onto it and let them harden. We pass the fried liver, veal and boiled champignons through a meat grinder. Add spices (ground pepper, utskho-suneli, etc.), salt and mix well. Place in deep dishes in layers: liver mixture, chopped chicken, etc. Pour in melted butter, put in the refrigerator and leave for 12 hours. Then remove from the mold, decorate everything with herbs and mayonnaise.

Jellied meat or tongue - appetizer

Ingredients for the appetizer: Boiled beef (pork, lamb, veal, tongue) - 300 g, meat jelly - 500 g, horseradish sauce with vinegar - 1/2 cup.

Snack recipe:

We cut meat products into one or two pieces per serving. Pour a thin layer of meat jelly onto a baking sheet or dish and let it harden.

Place portions of meat products on the frozen jelly, decorate them with carrots, parsley, red sweet peppers, cucumbers, fill them with a thin layer of jelly, let them harden, then completely fill them with meat jelly so that its layer above the products is at least 0.5 cm, and cool. When serving, with a zigzag movement of the tip of the knife, cut out portions so that the edges of the jelly have a corrugated surface, place on a dish and garnish with “bouquets” of vegetables, which include chopped sweet peppers, gogoshars, carrots (boiled), tomatoes , red or white cabbage salad. Serve horseradish sauce with vinegar separately.

Beef in jelly - appetizer

Ingredients for the appetizer: For 1.5 cups of broth, 200 g of stewed beef fillet, 1 boiled carrot, parsley, 15 g of gelatin.

Snack recipe:

Cut the fillet into slices. Pour a little broth in which gelatin is dissolved into the molds and wait for it to harden. Place carrots cut with a curly knife on the jelly, add greens, add a little more broth and let it harden. Then put the slices of meat (2 or 3), pour in the rest of the broth and, when it hardens, tip the molds onto plates and decorate the finished jelly with lettuce leaves.

Horseradish rolls - appetizer

Ingredients for the appetizer: 500 g ham, 150 g horseradish, 200 g sour cream, salt, sugar and vinegar sauce to taste, 300 g green salad.

Snack recipe:

Finely grate the horseradish, mix with sour cream, add sugar, salt and vinegar to taste. Spread the ham slices with this mixture, roll them into rolls, wrap each one with a leaf of green lettuce and place them in a deep vase one to one. You need to wrap it with lettuce so that the tip of the roll remains not covered with lettuce and this tip should be placed up.

Korean carrots with meat - appetizer

Ingredients for the snack: Meat (any lean meat), carrots, vegetable oil, soy sauce, onion moon, aji-no-moto, garlic, sesame seeds, vinegar.

Snack recipe:

We clean the meat from films with a sharp thin knife and cut it into slices up to 5 cm long and 0.5 cm thick. Quickly fry the meat in well-heated vegetable oil, add soy sauce, chopped onion, aji-no-moto and continue frying until the onion becomes golden. Add meat broth or hot water and simmer the dish until the meat is completely cooked. Let cool. Meanwhile, prepare the carrots: cut them into strips and lightly salt them.

After some time, squeeze the carrots from the released juice and mix with the meat, add garlic, sesame seeds and vinegar. This dish will also taste better if you put it in the refrigerator for a day.

Ukrainian appetizer

Ingredients for the snack: Beets - 25 g, fresh apples - 10 g, mayonnaise - Yug, ham - 20 g, fried goose fillet - 85 g, fresh cucumbers - 10 g, tomatoes - 20 g, egg - 1/ 2 pcs., parsley, citric acid, salt.

Snack recipe:

Peeled boiled beets, fresh white cabbage, apples cut into strips. The cabbage is ground with salt, squeezed, mixed with apples, beets and seasoned with mayonnaise and citric acid.

The salad is decorated with pieces of ham, goose, eggs, cucumbers, tomatoes and parsley or green lettuce leaves.

Herring in sour cream or mayonnaise

Ingredients for a cold appetizer: 300-400 g of herring, 40 g of onion, 100 g of apple, 25 g of sour cream, 15 g of finely chopped herbs, vinegar or citric acid, sugar, salt.

Snack recipe:

Cut the herring fillet into 5 approximately equal parts and place in a herring bowl. To prepare the sauce: thoroughly wash the apple and grate it on a large grater with oblong holes. Peel the onion and chop it very finely. Pour the prepared apple and onion with sour cream and add vinegar or lemon juice to taste. Also add salt and sugar to taste.

Pour this sauce over the herring in a herring bowl and sprinkle generously with chopped herbs. For spiciness, you can add mustard to the sauce. And instead of sour cream, you can use mayonnaise or Tartar sauce.

Boiled crayfish

Ingredients for a cold appetizer: 25-30 large crayfish, one large bunch of dill, salt, parsley.

Snack recipe:

Place the crayfish in a saucepan with a small amount of boiling salted water, in which we first boil a bunch of dill. Cook the crayfish for about 5-7 minutes from the moment of boiling until completely reddened. Place hot crayfish on a plate in a pyramid and spread parsley around the edges of the plate.

Tomatoes stuffed with sprat pate - appetizer

Ingredients for a cold appetizer: 1 can of pate, 8 medium-sized tomatoes, 50 g butter, 2 eggs, 1 green lemon, spices.

Snack recipe:

Wash the tomatoes, cut off the stem with part of the top and remove part of the pulp with a teaspoon. Mix the pate with finely chopped boiled eggs, butter and beat, gradually adding lemon juice. The mass should be homogeneous and fluffy. Stuff the prepared tomatoes with sprat mass, place on a dish, garnish with herbs, lemon, and slices of boiled eggs.

Forshmak "Atlantika" - appetizer

Ingredients for a cold appetizer: 1 canned fish (natural or in oil), 5 eggs, 1 apple, 0.5 onions, 50 g white bread, 3 ml vinegar, pepper, salt.

Snack recipe:

Cut the boiled eggs in half lengthwise and remove the yolks. Soak the bread in the canned food mixture. Peel the apple from the skin and core. Pass the prepared products through a meat grinder along with onions and fish. Add salt, ground pepper and mix thoroughly. Fill the egg white halves with the resulting mixture. Garnish a dish with stuffed eggs with herbs and onions.

Fish vinaigrette

Ingredients for a cold appetizer: 1-1/2 kg of fish, 4 medium-sized beets, 4 potatoes, 4 pickles, 3 fresh cucumbers, 100 g of pickled mushrooms, 100 g of olives.

For hot sauce: 2 teaspoons mustard, 2 teaspoons sugar, 150 g olive or corn oil, vinegar sauce to taste.

For Provençal sauce: 400 g olive or corn oil, 2 yolks, 1 tablespoon sugar, mustard, salt, vinegar, lemon juice, pepper to taste, 1 teaspoon chopped parsley.

Snack recipe:

Remove the fish fillet from bones and skin, cut into thin, wide slices, holding the knife at an angle. We clean the cut pieces from the wide part of the fillet, i.e. from the head. Place the pieces of fish in a large enamel dish, greased with oil, pepper each piece, add salt, lightly sprinkle with lemon juice and white wine, put in the oven over low heat and cook the fish until cooked. Let cool. We cook the beets and potatoes separately, cut them into even circles, and then into long, even slices.

We cut the trimmings into small cubes, add chopped pickled and fresh cucumbers (without skin) to them. Season the finely chopped vegetables with the sauce: grind the mustard, salt and sugar into a homogeneous mass, gradually, 1 teaspoon at a time, rub in all the oil, pour in vinegar to taste. Place the seasoned vegetables on a plate in the form of a roller, grease it with thick Provencal sauce, tightly arrange fish, chopped beets, potatoes, pickled and fresh cucumbers, mushrooms and pitted olives on top across the top. Grease with sauce again so that the food is not visible. Sprinkle chopped herbs on top and keep in the cold until serving.

Delicious kilechka - appetizer

Ingredients for the cold appetizer: 500 g of fresh sprat, 0.5 cups of apple cider vinegar, 1.5 heads of garlic, 1 bunch of parsley, 1 bunch of cilantro, salt, pepper, 1 cup of vegetable oil, 1 cup of water.

Snack recipe:

Clean the fish, remove the heads, rinse. Mix vinegar with water and pour over fish. Let stand for 2 hours. Crush the garlic with salt, chop the greens finely and mix everything. Drain the marinade, sprinkle the fish with pepper, herbs and garlic and pour in oil. Let stand for another 3 hours.

Herring with boiled potatoes

Ingredients for a cold appetizer: 1 medium-sized herring, 5-7 young potatoes, butter, butter, parsley.

Snack recipe:

Separate the herring from the skin and bones, cut into 8-10 pieces and place the head and tail on the herring bowl, giving the appearance of a whole fish. Garnish with parsley. Peel the potatoes, boil and serve separately with the herring. Place beautifully decorated butter on the outlet.

Eggs stuffed with herring

Ingredients for snack: 4 pcs. eggs, 200 g of salted herring, mayonnaise, a little lemon juice, vinegar if desired.

Snack recipe:

Soak the herring and cut it, remove the skin. Boil the eggs hard and cool in running cold water. We peel the eggs, cut them into halves lengthwise and remove the yolk.

We prepare the herring: separate the fish fillet, clean it from all bones and pass it through a meat grinder along with the remaining yolks. Add 2-3 tbsp to the resulting mass. spoons of mayonnaise and grind so that the mass turns out fluffy. Fill the egg yolk halves with minced meat, but so that they take the shape of a whole egg. Place on a platter and top with any favorite sauce. Decorate with pickles.

Eggs stuffed with sprat pate

Ingredients for the snack: 1 can of pate, 5-6 eggs, 100 g of mayonnaise, green onions, salt and lemon juice to taste.

Snack recipe:

Cut hard-boiled eggs in half and remove the yolks. Pass the pate through a fine sieve along with the yolks. Season the prepared mixture with lemon juice and oil.

from canned food or mayonnaise, mix. Fill the halves of the egg whites with the mixture, trimming them slightly at the bottom for stability, place on a dish, pour in mayonnaise, and garnish with chopped onion.

Eggs stuffed with onions - appetizer

Ingredients for the snack: 4 eggs, 7 onions, 50 g sour cream, 25 g creamy margarine, mustard, herbs.

Snack recipe:

Finely chop the onion, sauté, add some sour cream, mustard, salt and mix thoroughly. Cut the boiled eggs into halves, remove the yolks. Fill the white halves with the prepared mixture, place them on a dish, and sprinkle the pureed yolks around them. Decorate with onion rings, herbs, and pour over the remaining sour cream.

Tomatoes stuffed with cheese and eggs

Beat 3-4 eggs, fry and chop finely. Add crushed feta cheese (about 50 g) or finely grated cheese, finely chopped parsley, black pepper to taste and mix it all.

Snack recipe:

We select strong tomatoes, remove the core, salt and fill with prepared minced meat. Pour a teaspoon of mayonnaise on top. Place a bowl of mayonnaise in the middle of a large round dish. Near it we place small leaves of green lettuce with the inside side up. Place one stuffed tomato on each lettuce leaf. Place hard-boiled eggs between the leaves. Salt and pepper the eggs.

Eggs with sauce

Ingredients for the snack: 4 eggs, 25 g butter, 5 g mustard, 60 g table wine, sugar, salt.

Snack recipe:

Add mustard, wine, salt, sugar to the melted butter and mix everything thoroughly. Pour the resulting mixture over the boiled egg slices placed on a plate.

Eggs baked in bechamel sauce

Ingredients for the appetizer: 8 eggs, Bechamel sauce, 20 g butter.

Snack recipe:

Prepare the sauce. Grease the dish with oil. Hard-boil the eggs, cool, peel, and cut in half lengthwise. Place on a dish, pour in thick sauce, sprinkle with coarse grated cheese.

Place in the hot oven for a few minutes, when the cheese is lightly browned, serve.

Garnish with parsley sprigs and tomato slices.

Mushrooms in sour cream - appetizer

Ingredients for the appetizer: Fresh mushrooms (white or champignons) - 500 g, sour cream - 1 glass, onions - 1-2 pcs., butter - 4 tbsp. spoons, salt - 1 teaspoon, ground black pepper - 1/2 teaspoon, red pepper - 2 teaspoons.

Snack recipe:

Finely chop the onion, fry in butter, add chopped mushrooms, pepper and salt. Fry everything until all the moisture has evaporated. Then add red pepper, sour cream and bring to a boil, but do not boil. Serve on a plate or on toasted bread

Salted mushroom appetizer

Ingredients for the appetizer: 200 g of salted mushrooms (valui, porcini mushrooms, milk mushrooms or other mushrooms), half a glass of rice, 100 g of onions, 2 tbsp. spoons of vegetable oil, 1-2 tbsp. spoons of lemon juice (to taste), 50 g of green onions, salt and ground black pepper to taste.

Snack recipe:

Boil the rice in salted water until crumbly. Soak the salted mushrooms in cold water for 1 hour, then rinse and squeeze well. Pass the mushrooms through a meat mincer. Peel the onions, rinse and finely chop, then fry in vegetable oil until golden brown.

Mix the prepared ingredients, season to taste with salt and ground black pepper, add lemon juice, mix everything well. Place the rice and mushroom mixture on a small flat dish or appetizer plate, sprinkle with chopped green onions and serve.

Eggs stuffed with mushrooms

Ingredients for the snack: Eggs - 6 pcs., mushrooms - 150 g, butter and mayonnaise - 1 tbsp. spoon, 1 onion, salt, pepper, mustard - 1 teaspoon.

Snack recipe:

Prepare the mushrooms, sort, peel and rinse in running water. Finely chop the mushrooms and simmer in oil with chopped onion, salt and pepper. Then hard boil the eggs, cool and peel. Cut off the blunt end of the eggs, remove the yolks, and stuff the whites with stewed mushrooms.

Grind the yolks thoroughly with mustard and mayonnaise, place them on a plate in an even layer and place the stuffed eggs on it.

The eggs can be decorated before serving. To do this, the upper ends can be slightly cut and a small sprig of parsley or dill inserted into the cuts.

Stuffed champignons - appetizer

Ingredients for the appetizer: Champignons - 24 caps, olive oil (or any refined vegetable oil) - 4 tbsp. spoons, dry white wine - 3 tbsp. spoons, butter - 2 tbsp. spoons, onion - 7 small onions, garlic - 1 clove, tomato puree - 2 teaspoons, salt - 7 teaspoons, ground black pepper, breadcrumbs - 2 tbsp. spoons, parsley - 3 sprigs.

Snack recipe:

Wipe the hats, but do not wash them. Finely chop the legs and fry for 5 minutes in vegetable oil. Then add tomato, wine, crushed garlic, pepper, salt to the fried mushrooms and fry over high heat for 2-3 minutes. Add breadcrumbs and parsley. Stuff the caps with the resulting minced meat, place them on a greased baking sheet with the bottom side up and place in a preheated (up to 220 C) oven for 10 minutes, while frequently basting with vegetable oil. Served hot or cold.

Champignons with cheese - appetizer

Ingredients for the appetizer: Champignons - 20 pcs. small size, lemon juice - 1 tbsp. spoon, cheese - 100-150 g, onion - 7 small onions, olive oil (or any vegetable) - 2 tbsp. spoons, salt - 7 teaspoons, ground red pepper - 1/4 teaspoon, ground black pepper 1/2 teaspoon.

Snack recipe:

Separate the mushroom caps from the stems, rinse in acidified water (1 tablespoon of lemon juice per 500 ml of water) and then wipe them dry. Cut the legs and mix with chopped cheese, onion, and a tablespoon of butter. Fry everything for a few minutes in a frying pan. Stuff the mushroom caps with the resulting cheese and mushroom mixture.

Grease a baking sheet with vegetable oil, place mushroom caps on it and place in an oven preheated to 190°C for 10 minutes.

Before serving, place each mushroom cap on a cracker or buttered piece of bread.

Mushrooms with cheese and nuts

Ingredients for the snack: Fresh mushrooms (champignons) - 250 g, peeled walnuts - 1/2 cup, grated cheese - 100 g, crushed crackers - 3 tbsp. spoons.

Snack recipe:

Peel the mushrooms, rinse, cut off the stems (put the caps separately), put them in a saucepan, adding a little water and simmer over low heat until the stems become soft. After this, add cheese, crushed nuts and crushed crackers. Mix everything thoroughly. Place the resulting mass on the mushroom caps and sprinkle with the remaining nuts and breadcrumbs. Place a paper napkin on the bottom of the baking sheet, place mushroom caps on it and place in a preheated oven for baking.

Mushrooms in marinade (appetizer)

Ingredients for the appetizer: Fresh mushrooms (champignons or porcini) - 500 g, lemon juice - 5 tbsp. spoons, vegetable oil - 4 tbsp. spoons, onion - 1 small onion, salt - 1 teaspoon, ground black pepper - A teaspoon, cognac - 2 tbsp. spoons, parsley to taste.

Snack recipe:

Separate the mushroom caps from the stems, rinse in acidified water (1 tablespoon of lemon juice per 500 ml of water) and then wipe them dry. Finely chop the onion and fry in vegetable oil. Add mushrooms to the onion and fry for 2-3 minutes. Add lemon juice, salt, pepper and cover the pan with a lid. Simmer for about 5 minutes over low heat. Pour cognac into the mushrooms, stir and refrigerate for 3 hours. Before serving, sprinkle with finely chopped herbs.

Baskets with minced mushrooms (appetizer)

Ingredients for the snack: Flour - 3 cups, butter (or margarine) - 200 g, egg (yolk) - 7 pcs., sour cream - 16 cups; for the filling: fresh mushrooms (ceps, champignons, boletuses, boletuses, chanterelles) - 500 g, onions - 7 onions, margarine - 7 tbsp. spoon, flour - 7 tbsp. spoon, sour cream - 1/2 cup, cheese - 100 g, egg (yolk) - 2 pcs., parsley, salt, pepper to taste

Snack recipe:

Cool the margarine, chop it with flour, add the yolk, pour in sour cream, knead the dough and put it in a cold place for 2-3 hours. Then roll it out into a layer, cut out circles, put them in greased molds, and bake in a hot oven. For the filling, peel the mushrooms, wash them and soak them in salted water for 5 minutes, then drain the water, finely chop the mushrooms and simmer in margarine with finely chopped onions. Before removing from heat, sprinkle with flour, pour in sour cream mashed with yolks, salt, pepper, add chopped parsley (the finished mixture should be thick). Fill the baskets with the mushroom mixture, sprinkle with finely grated cheese on top and place in a hot oven for 5-10 minutes and serve immediately.

Cheese sticks with chives (appetizer)

Ingredients for the appetizer: Four layers of puff pastry, 1 beaten egg, 1 cup grated cheese, 0.5 cup chives.

Snack recipe:

Preheat the stove to 220 °C. Brush one layer of dough with beaten egg, sprinkle with grated cheese and cumin. Place a second layer of dough on top, also brush with egg, sprinkle with cheese and chives. And so on with the next layers. Cut into strips 1-1.5 centimeters wide. We roll the strips into a spiral and carefully place them on a baking sheet greased with vegetable oil. Bake for about 10-12 minutes at 220°C.

Great for breakfast.

Lightly salted cucumbers (snack)

Soak fresh cucumbers in cold water for 3-4 hours. Then drain the water and cut the cucumbers on both sides. Place fresh or dried aromatic herbs to taste, garlic, sweet and bitter peppers on the bottom of a glass jar.

Snack recipe:

Place the prepared cucumbers tightly in a jar and fill with boiling brine.

To prepare the brine for one liter of boiling water, take one heaped tablespoon of salt and a pinch of sugar, bay leaf, and black peppercorns. Place sprigs of dill on top of the cucumbers and tightly close the jar with a lid. Let the cucumbers cool completely and put the jar in the refrigerator. Lightly pickled cucumbers are ready in about 8-10 hours. And they can be stored for up to three months.

Eggplant caviar (appetizer)

Ingredients for a cold vegetable appetizer: For 300 g eggplant, 1-2 onions, 2 tbsp. tablespoons vegetable oil, 1 tomato.

Bake or boil the eggplants, remove the skin, chop the pulp, add lightly fried onions and tomatoes, salt, pepper, vegetable oil and a little vinegar; mix all this, boil over low heat to remove excess moisture and cool.

Russian pickle (appetizer)

Boiled potatoes, sauerkraut, pickled cucumbers, pickled mushrooms, pickled tomatoes, pickled onions, boiled carrots, greens (you can optionally supplement the dish with other pickles and pickled vegetables and fruits).

Snack recipe:

Cut potatoes and carrots into circles, pickled cucumbers into slices and circles, cut large mushrooms in half, put in whole midors, cut onions into rings.

Place all the products beautifully on a dish and sprinkle with vegetable oil. Decorate with greens.

Appetizer "fire dance"

Ingredients for a cold vegetable appetizer: 1 head of cauliflower, garlic, red pepper.

Snack recipe:

Disassemble the head of cabbage into inflorescences, cut off the stems and cut into cubes.

Boil in boiling water or steam, then drain in a colander and rinse with cold water. Heat the oil in a large frying pan. Place the garlic in the pan, sprinkle with red pepper and fry over medium heat until a strong aroma appears. Add cauliflower and fry for another 3-4 minutes. Season with salt and ground black pepper to taste.

Summer eggplant appetizer

Ingredients for vegetable appetizers: Eggplants - 3 pcs., tomatoes - 2 pcs., garlic - 3 cloves, egg - / pc., flour - 3 tbsp. spoons, lettuce leaves, herbs, salt and pepper to taste, vegetable oil.

Snack recipe:

Peel the eggplants, cut into slices, add salt, pour in beaten egg and let stand for 10 minutes. Cut the tomatoes into circles, chop the garlic. Heat a frying pan with vegetable oil, fry the eggplants, first dipping them into the egg, then into the flour and again into the egg. Cool.

Place lettuce leaves on a dish, fried slices of eggplant, tomatoes and chopped garlic on top.

You can alternate this several times. Sprinkle the finished dish with chopped parsley and dill.

Veal with prunes (appetizer)

Ingredients for a hot snack: 1 kg of veal, 50 g butter, 250 g prunes, 50 g raisins, 1 tbsp. spoon of flour, 1 kg of carrots, 100 g of onions, 0.5 liters of water, herbs, pepper, salt.

Snack recipe:

Soak prunes and raisins for two to three hours in cold water. Brown the veal in butter in a pressure cooker, add finely chopped onion and carrots. Sprinkle with flour, mix thoroughly and add water.

As soon as the water boils, add salt and pepper to taste, add finely chopped herbs. Close the lid and simmer for 25 minutes. Add prunes and raisins. Cover again and simmer for another 10 minutes.

Beef heart (appetizer)

Ingredients for a hot snack: One beef heart, 50 g butter, 2 pcs. bulbs, 1 pc. carrots, half a glass of sour cream, half a glass of dry wine, half a glass of water, herbs, one slice of lard, salt and pepper to taste.

For minced meat: 120 g sausages, 60 g lard, parsley, salt and pepper.

Snack recipe:

Pass the sausages through a meat grinder, add finely chopped parsley. Salt and pepper to taste. Cut the beef heart at the top and put the minced meat into it. Cover with slices of lard (thinly sliced) and tie with thread for strength. Melt the butter in a frying pan and fry the beef heart on all sides.

Cut the onions and carrots into thin slices and place them in a frying pan. Together we put the greens, pour sour cream, wine and water. Salt and pepper to taste. Close the lid and simmer over medium heat for 40 minutes.

Before serving, remove the threads, remove the burnt greens and lard.

Sausages fried in batter (snack)

Ingredients for a hot snack: 4 sausages, 1 egg, 2-3 tbsp. tablespoons of wheat flour, ground crackers, fat or oil for frying, salt, mayonnaise and mustard to taste.

Snack recipe:

Beat the egg into a bowl, add salt and beat it thoroughly with a fork. Add flour and use a spoon to knead the dough, approximately the same as for pancakes. We clean the sausages and dip each one into the prepared batter. Bread the sausages in ground breadcrumbs and fry in a large amount of vegetable oil. Serve hot, with mayonnaise or mustard. It turns out to be a great breakfast!

Stewed chicken with mushrooms (appetizer)

Ingredients for a hot appetizer: 1 chicken (1 kg), 2 tbsp. spoons of vegetable oil, 200 g of champignons, 400 g of leek (white part), salt and pepper to taste.

Snack recipe:

Cut the chicken into pieces using scissors. In a sauté pan, fry the chicken in oil over high heat until golden brown, season with salt and pepper. Using a knife on a cutting board, cut the mushrooms into halves and place with the chicken. Add tomatoes with juice, cover and cook for 20-25 minutes. On a cutting board, thinly slice the leeks with a paring knife. Add it to the saucepan and cook for another 5-7 minutes, then turn off the heat and let the dish cook with the lid closed for another 10 minutes. Serve the dish hot.

Chicken in hops (appetizer)

Ingredients for a hot appetizer: Chicken - 1 pc., bottle of beer - 1 pc., garlic - 4 cloves, lemon - 1 pc., salt, ground black pepper, cumin.

Snack recipe:

Rub the gutted and washed chicken with garlic, salt and pepper, sprinkle with caraway seeds and leave in a cool place overnight.

Pierce the lemon in many places with the tip of a knife and throw it into boiling water for a minute. Add cold boiled water to 1/3 of a bottle of beer.

Place the prepared chicken on the bottle (do not cover the neck of the bottle!), seal the neck hole with lemon and place in a heated oven for 40 minutes. The chicken should be baked until the skin is nicely browned.

Boiling beer and water evaporate and the chicken will absorb the aroma of hops, in addition the meat turns out very juicy. Lemon releases juice through punctured holes when heated, which will give the chicken a piquant aroma and a little sourness.

Fried liver with tangerines (appetizer)

Ingredients for a hot snack: 300 g of beef liver, 1 glass of rice, 2 glasses of water, half a glass of canned green peas, 2 tangerines, refined vegetable oil, salt and pepper to taste, herbs.

Snack recipe:

Boil the crumbly rice. Warm up the peas a little with vegetable oil, mix it with rice, sprinkle everything with chopped herbs. Cut the liver into pieces, sprinkle with red pepper, roll in flour and fry on both sides in vegetable oil. Salt and sprinkle with chopped herbs.

Place pieces of hot liver on a dish with rice and place lightly fried tangerine slices on top. Garnish with lettuce leaves and serve with tomato paste or ketchup.

Pork rolls (snack)

Ingredients for a hot appetizer: Pork - 500 g, mustard - 4 tbsp. spoons, bacon - 8 slices, bell pepper - 300 g, sauerkraut - 750 g, pork broth - 250 g, butter - 1 tbsp. spoon, apple juice - 125 ml, sugar - 1 tbsp. spoon, salt, pepper to taste.

Snack recipe:

Cut the pork into thin slices, lightly pound it, brush with mustard, salt and pepper. Place thinly sliced ​​bacon slices on the pork slices. Wash, peel and cut sweet bell peppers, preferably of different colors, into small cubes. Mix a little pepper with 150 g of sauerkraut and place on pieces of meat. Roll the meat tightly into rolls, wrap each roll with thread or pin together with toothpicks.

Fry the rolls on all sides in vegetable oil. Add 125 ml of broth to the pan and simmer for 10-15 minutes. Under the lid. Place the rolls, and in the vacated frying pan, in butter, simmer the cabbage and sweet pepper with the remaining broth. Add apple juice, preferably not clarified, and simmer for about 20-25 minutes. Salt, pepper and add a little sugar; sugar reduces the acidity of the cabbage. Place the rolls on top of the stewed cabbage and place in the oven for 15-20 minutes.

The rolls turn out juicy and very tender.

Spicy chicken necks (snack)

Ingredients for a hot appetizer: Chicken necks - 500 g, onions - 1 pc., chicken seasoning - to taste, ground black pepper - a pinch, paprika, tomato sauce for barbecue (you can just use spicy ketchup) - 3 tbsp. spoons, mayonnaise - 2 tbsp. spoons.

Snack recipe:

We wash the chicken necks, put them in a bowl, add chopped onion, chicken seasoning, paprika, pepper, sauce, mayonnaise. Mix everything well and leave to marinate for an hour (preferably overnight, this way the seasonings will better saturate the necks).

Place the marinated necks in a frying pan and fry on both sides. Without removing the pan from the stove, add half a glass of boiled water, reduce the heat, and simmer the necks until all the liquid has evaporated.

Meat for beer (snack)

Ingredients for a hot appetizer: 200 g pork with ribs, 1 spoon of vegetable oil, onion, 50 g cheese, 50 g mayonnaise, pepper, salt.

Snack recipe:

Heat a frying pan with vegetable oil, cut the meat across the grain, beat it, salt, pepper and fry, turning it over. After 5 minutes, reduce the heat, pour in mayonnaise, cover with grated cheese (finely), cover with a lid.

Burrito with ham

Ingredients for a hot snack: Armenian lavash, 3 fresh tomatoes, 2 pcs. onions, parsley, 2 fresh cucumbers, 150 g ham, 100 g champignons, 100 g cheese, 100 g mayonnaise.

Snack recipe:

Finely chop tomatoes, cucumbers, champignons, meat, herbs, onions and mix with mayonnaise. Wrap the mass in pita bread (an envelope), and sprinkle grated cheese on top with the remaining mayonnaise and bake in the microwave until ready.

Bananas with bacon

Ingredients for a hot snack: 4 bananas, 4 slices of bacon, half a glass of walnuts, cinnamon.

Snack recipe:

Cut the bananas in half lengthwise, put crushed nuts and cinnamon on one half, put the other half on top and wrap it in bacon. Bake on the grill for about 15 minutes.

Stuffed peppers (appetizer)

Ingredients for the appetizer: 300 g of boiled sausage, mashed potatoes, onions, garlic, parsley, several pods of sweet pepper, tomato juice, salt to taste.

Snack recipe:

Prepare thick mashed potatoes. We pass the boiled sausage through a meat grinder and fry it with finely chopped onions. Mix the puree and fried sausage, add parsley to the resulting mass.

Cut the sweet pepper in half, remove the seeds and stuff each half with potato and sausage mixture.

Place the stuffed peppers in a frying pan, add tomato juice, and salt to taste.

Bake in the oven over medium heat for 30-40 minutes.

Hot zucchini sandwiches

Ingredients for the snack: 0.5 kg of zucchini, one egg and two yolks, a small piece of cheese, 2 teaspoons of flour, vegetable oil or fat for frying, salt to taste.

Snack recipe:

Peel the zucchini and cut into slices. Boil briefly in slightly salted water and drain in a colander. Grind the raw yolks with finely grated cheese and grease our zucchini circles well with the resulting mixture. We put the zucchini into two circles (in a sandwich), roll it in wheat flour, then dip it in a beaten egg (don’t forget to add vegetable oil to it, but just a little), and bread it in breadcrumbs.

Fry in a very large amount of oil or fat. Serve hot.

Fried champignons

Ingredients for the appetizer: 500 g champignons, 3 tbsp. tablespoons butter, half a lemon, 150 g sour cream, salt to taste.

Snack recipe:

We clean fresh champignons, pour boiling water over them and rinse thoroughly. Throw it on a sieve and let the water drain.

If the mushrooms are large, then chop them finely and place them in a frying pan. Fry in hot butter with lemon juice added. When the mushrooms are almost ready, season them with sour cream, salt and fry over high heat for another 5-8 minutes. Sour cream can be replaced with egg yolk, thoroughly mixed with butter (1 tablespoon).

Cucumbers stewed in sour cream

Ingredients for the snack: 600 g fresh cucumbers, 1 tbsp. spoon of wheat flour, 2 tbsp. spoons of melted butter, half a glass of sour cream, 7 tbsp. spoon to-mata puree, salt, pepper and dill to taste.

Snack recipe:

Peel fresh cucumbers, cut into thin slices, lightly sprinkle with salt and pepper. Dip in flour and fry in melted butter. Place the finished fried cucumbers in a saucepan, add half a glass of sour cream, tomato puree and simmer over low heat until the cucumbers become soft. When stewing, cover the pan with a lid.

When serving, place the cucumbers in the sauce on a plate and sprinkle with dill.

Champignons in sour cream sauce (appetizer)

Ingredients for the appetizer: 500 g of champignons, one glass of sour cream, 100 g of grated cheese, 2-3 tbsp. tablespoons vegetable oil, salt.

Snack recipe:

Wash the mushrooms and cook in boiling water for 7-10 minutes. Cut the mushrooms into pieces and fry in vegetable oil. Place the prepared mushrooms in cocotte makers, pour in sour cream sauce and sprinkle with grated cheese on top. Bake in the oven until done over medium heat. Serve hot.

Stewed cabbage with mushrooms (appetizer)

Ingredients for the appetizer: 1/2 small head of cabbage, 1-2 tbsp. sauerkraut, 200 g boiled mushrooms, 1-2 carrots, 1-2 onions, 1-2 tablespoons of tomato paste, 2 tbsp. spoons of sour cream, vegetable oil for frying, herbs, salt, garlic, spices to taste.

Snack recipe:

Rinse the sauerkraut well, add vegetable oil and simmer over medium heat until soft. Chop the mushrooms and fry separately. Add carrots, cut into slices, chopped onions, fry everything a little, add to the stewed sauerkraut. Chop fresh cabbage, add to the total mass, mix, add a little water and simmer until done. At the end, add salt, sprinkle with spices, add chopped garlic, tomato, sour cream, mix. Cover with a lid and simmer for another 5 minutes.

Fried Brussels sprouts (appetizer)

Ingredients for the appetizer: 900 g cabbage, 50 g onion, 100 g butter, 250 g bechamel sauce, 250 g tomato sauce, 1 g black pepper and nutmeg.

Snack recipe:

Chop the boiled Brussels sprouts. Finely chop the onion, sauté in oil and add to the cabbage. Season with salt and pour over the sauce. Sprinkle with pepper and nuts and stir. Make balls. Dip the prepared balls into liquid batter and deep-fry until golden brown.

Kidney snack

Ingredients for the snack: 300 g of kidneys, 200 g of heart, 1 glass of red wine, 4-6 small onions, T pickled cucumber, tomatoes, salt, pepper, vegetable oil.

Snack recipe:

Peeled and cut in half, scalded with boiling water, cut the kidneys into cubes, the heart into thin slices and keep for 1/2-1 hour in red wine. Then string the products alternately onto a skewer, sprinkle with pepper and salt, sprinkle with vegetable oil and fry over coals or in the oven (250-260 °C).

Serve on thin slices of bread or on boiled vegetables.

Serve dill, tomato or onion sauce as a seasoning.

Fish snacks - Sea cocktail

Snack ingredients:
Assorted seafood (shrimp, mussels, etc.) - 0.5 kg (sea fish can be used), carrots - 2 pcs., onions - 2 pcs., mayonnaise - 2 tbsp. spoons, milk - 0.5 liters, drain. butter - 50g, salt, juice (orange) - 1 orange, pepper (ground black).

Snack recipe:
It is necessary to grate the carrots (coarsely), chop the onion. Combine vegetables with assorted seafood and place in a deep frying pan. Pour milk over the mixture, add juice (orange), mayonnaise and butter. Simmer the mixture for at least an hour, covered, until the liquid has almost completely evaporated. Add spices at the very end of cooking.

Bigos (stewed cabbage)

8 sausages or 4 sausages, onions - 2 large heads, bell pepper - 1 large pod, tomato - 2 large, carrots - 2 large, olives - 15-20 pieces, olive brine, vegetable oil - if possible, odorless, cabbage - a head of cabbage or 2-3 kg, ketchup, spices, salt.

In well-heated oil in a large frying pan, fry the sausages (sausages) cut into slices and place in a cauldron. We fry each vegetable separately in oil, and also put it in a cauldron, and only then, in the cauldron, mix all the ingredients well, sprinkle with spices, salt, pour in a few tablespoons of olive brine and put on medium heat. Then we add the cabbage, which we managed to chop coarsely, pour in a decent cup of raw water in which 2 tablespoons of ketchup were mixed. Stirring occasionally, simmer for about one and a half to two hours until done.

Burrito (recipe option)

You will have to buy Armenian lavash, as well as fresh tomatoes - 3 pieces, onions - 2 heads, fresh cucumber - 2 pieces, parsley, ham - 150 g, champignons - 100 g, hard cheese - 100 g, and, of course, 100 g of mayonnaise .

Finely chop the tomatoes and cucumbers, ham and mushrooms, greens and onions, add half the mayonnaise and mix well. Wrap the resulting mass in pita bread, sprinkle with grated cheese and the remaining mayonnaise and bake in the microwave until cooked.

Vegetable appetizer "Chef's Surprise"

To do this, the cook needs to take fresh tomatoes - 450 g, eggplants - 400 g, bell peppers - 100 g, onions - 100 g, herbs - 100 g, apples - 400 g, vegetable oil - 300 g, salt and spices to taste.

After appropriate processing, cut the eggplants and bell peppers into cubes and fry with the addition of vegetable oil. Sauté the onion, cut into strips. Mix everything, put apples and tomatoes, cut into slices, finely chopped herbs into a saucepan, add salt and spices. Cover with a lid and place in a hot oven for 30-40 minutes.

Vegetable kebab

Kebab for vegetarians. Eggplants - 5 pieces, tomatoes - 10 pieces, bell peppers - 10 pieces, sunflower oil, vinegar and salt.

We prepare the coals as for a regular barbecue. Thread eggplant, pepper, and tomato onto a skewer. The main thing is that each vegetable is strung separately from the other, otherwise the kebab will be of poor quality. We fry the eggplants first, and the coals may still be burning. You need to fry until the vegetables are completely soft. While the finished vegetables have not cooled down, remove the burnt peel from them, and also remove the middle from the pepper.
Chop everything finely, add vinegar, sunflower oil, and salt to taste and mix.

Crispy cabbage

You will need cabbage - 1 head, two, or more, carrots - to taste, sugar, salt, water.

First, thinly slice the cabbage, grate the carrots and place tightly in a jar (3 liters).

Then we’ll make a brine: pour a heaped tablespoon of salt into a liter of cold water.

Pour brine over the cabbage. Let's leave it in the kitchen for two days. Pour the brine into a separate container, add 2 tablespoons of granulated sugar per 1 liter of brine, and pour in the cabbage again. Now put it in the refrigerator for 12 hours. Place the cabbage in a salad bowl and crunch to your heart's content.