New banquet dishes. Banquet menu

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.

COLD SEAFOOD APPETIZERS
ASSORTED FISH SALMON LOW SALT OIL FISH - 12 pcs.
HERRING WITH RED ONION AND BELL PEPPER MARINADE - 20 pcs.

ASSORTED FRESH VEGETABLES TOMATOES CUCUMBERS BELL PEPPER GREENS - 10 pcs.
EGGPLANT ROLLS STUFFED WITH CHEESE, WALNUTS AND GARLIC - 25 pcs.
MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 10 pcs.
FOREST SALT MUSHROOMS - 20 pcs.

TRADITIONAL BAKED PIES

MINI PIES WITH MEAT - 50 pcs.

SALADS
"CAESAR" SALAD WITH CHICKEN FILLET - 20 pcs.
SALMON SALAD WITH CHEESE AND QUAIL EGG - 20 pcs.
GREEK SALAD - 20 pcs.

HOT DISHES
SALMON STEAK WITH CREAM-CAVIAR SAUCE - 25 pcs.
TURKEY MEDALLIONS IN BACON - 25 pcs.

SIDE DISHES

GRILLED VEGETABLES - 25 pcs.

DESSERT
ASSORTED MINI CAKES (strawberry, kiwi, mango, velvet potatoes, fruit tartlet, berry tartlet) - 50 pcs.

SOFT DRINKS

COST OF BANQUET No. 1 FOR 50 PEOPLE: 3000 rub./person.

Example of banquet No. 2 (4000 rub./person)

Call us and we will select an individual menu for you

FRESH TUNA CARPACCIO WITH GREEN SALAD - 10 pcs.
FISH ASSORTED SALMON LOW SALT, OIL SMOKED TROUT FISH - 10 pcs.
BARREL HERRING WITH POTATOES, RED ONIONS, HERBS AND BORODINSKY BREAD CROUTONS - 15 pcs.

COLD APPETIZERS FROM MEAT AND POULTRY
SPICY ROAST BEEF MARINATED IN WINE SAUCE - 20 pcs.
ASSORTED MEATS SPICY ROAST BEEF, BUZHENINA, SMOKED TURKEY FILLET - 10 pcs.
VITELLO TONATO VEAL WITH TUNA CREAM SAUCE - 10 pcs.
HAM ROLLS WITH SOFT CHEESE - 50 pcs.

VEGETABLE SNACKS, CHEESE AND MARINADES
ASSORTED FRESH VEGETABLES TOMATOES CUCUMBERS BELL PEPPER GREENS - 6 pcs.
ASSORTED CHEESE BRI DOR-BLUE KING ARTHUR WITH FLOWER HONEY, CANDIFIED CUTS AND GRISSINI - 4 pcs.
EGGPLANT ROLLS STUFFED WITH CHEESE, WALNUTS AND GARLIC - 40 pcs.
MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 12 pcs.
MINI MARINATED PATSSONS, GERKISHES, MARINATED CHERRY. - 20 pcs.

TRADITIONAL BAKED PIES
MINI PIES WITH CABBAGE - 50 pcs.
MINI PIES WITH MEAT - 50 pcs.

SALADS
"TUSCANY" SALAD WITH CHICKEN BREAST AND CHAMPIGNONS - 20 pcs.
CHICKEN SALAD WITH GORGONZOLA, BAKED PEAR AND WALNUT - 20 pcs.
CORN SALAD WITH SEA SCALLOP AND MANGO SAUCE - 20 pcs.

HOT APPETIZERS
SEAFOOD JULIEN IN CREAM SAUCE IN KOKOTNISH - 25 pcs.
JULIEN WITH CHICKEN IN CREAM SAUCE IN KOKOTTNISH - 25 pcs.

HOT DISHES
BAKED SORADHA WITH WASABI SAUCE - 25 pcs.
PORK TENDER MEDALLIONS - 25 pcs.

SIDE DISHES
STEAMED VEGETABLES - 25 pcs.
COUNTRY STYLE POTATOES - 25 pcs.

DESSERT
PANNA COTTA WITH FRESH BERRIES - 50 pcs.
FRUIT VASE apples, pears, grapes, kiwi, pineapple, tangerines - 5 pcs.

SOFT DRINKS
MINERAL WATER "JEVEA" - 50 pcs.
JUICE IN THE "J7" ASSORTMENT - 10 pcs.
COFFEE "ESPRESSO" (sugar cream lemon) - 25 pcs.
TEA "GREENFIELD" bagged (sugar cream lemon) - 25 pcs.

COST OF BANQUET No. 2 FOR 50 PEOPLE: 4000 rub./person.

*Orders for fewer people are possible. The cost is calculated individually.

Discount 5000 rub. upon pickup.

Example of banquet No. 3 (5600 rub./person)

Call us and we will select an individual menu for you

COLD SEAFOOD APPETIZERS
FRESH TUNA CARPACCIO WITH GREEN SALAD - 15 pcs.
GRAINED SALMON CAVAR - 15 pcs.
FISH ASSORTED SALMON LOW SALT, OIL SMOKED TROUT FISH - 15 pcs.

COLD APPETIZERS FROM MEAT AND POULTRY
DUCK BREAST WITH ORANGE JAM - 15 pcs.
PARMA HAM WITH FLAVORED MELONS - 10 pcs.
ASSORTED ITALIAN SAUSAGES CHORIZO, MORTADELLA, PEPERONI - 15 pcs.
VITELLO TONATO VEAL WITH TUNA CREAM SAUCE - 10 pcs.

VEGETABLE SNACKS, CHEESE AND MARINADES
BAKU VEGETABLES TOMATOES CUCUMBERS PEPPER GREENS - 10 pcs.
EASTERN MARKET SPICY KOREAN CARROTS, KOREAN CABBAGE, EGGPLANT, ASPARAGUS - 10 pcs.
ASSORTED CHEESE BRI DOR-BLUE KING ARTHUR WITH FLOWER HONEY, CANDIFIED CUTS AND GRISSINI - 5 pcs.
MOZZARELLA WITH TOMATOES AND PESTO SAUCE - 15 pcs.
GIANT OLIVES AND OLIVES - 20 pcs.

SALADS
SMOKED DUCK BREAST SALAD WITH FENNEL - 20 pcs.
"SAINT-JACQUES" CHICKEN SALAD WITH SEA SCALLOP AND RASPBERRY DRESSING - 20 pcs.
SALAD OF PARMA HAM AND GOAT CHEESE WITH RUCCOLA SALAD LEAVES - 20 pcs.

HOT APPETIZERS
TIGER PRAWN SHASHLIK - 50 pcs.

HOT DISHES
SORADAS STUFFED WITH VEGETABLES - 25 pcs.
VEAL MEDALLIONS WITH SPICY HERBS - 25 pcs.

SIDE DISHES
POTATO WELDINGS WITH PAPRICA - 25 pcs.
GRILLED VEGETABLES - 25 pcs.

DESSERT
TIRAMISSU - 50 pcs.
TARTALETS WITH CREAM Mousse AND FRUIT - 50 pcs.
FRUIT PLATEAU pear, grapes, kiwi, pineapple, tangerines, strawberries - 5 pcs.

SOFT DRINKS
FRENCH MINERAL WATER "PERIER" - 25 pcs.
FRENCH MINERAL WATER "VITTEL" - 25 pcs.
JUICE "RICH" IN GLASS - 50 pcs.
Brewed tea in teapots - 25 pcs.
COFFEE "ESPRESSO" (sugar cream lemon) - 25 pcs.

COST OF BANQUET No. 3 FOR 50 PEOPLE: 5600 rub./person.

*Orders for fewer people are possible. The cost is calculated individually.

Discount 5000 rub. upon pickup.

Our company "FURSHET.RU" will be happy to offer you professional organization of banquets for any festive events: company anniversary, private party, birthday, children's party, etc.

We have been organizing banquets for more than 10 years, and during this time our clients have become: Mosfilm studio, pop stars, the Ministry of Culture, the Ministry of Transport, the International Aerospace Show, the Ministry of Railways and Communications, the Academy of State and Law, and others.

We solve all the difficulties associated with organizing banquets; this is not a problem for us.

At your banquet, you will see a variety of cold and hot appetizers, delicious hot dishes, delicate desserts, and exotic cocktails.

When organizing banquets, we have our own individual approach to each client. All your whims will be fulfilled exactly!

Organizing banquets, receptions, coffee breaks, presentations, anniversaries, corporate parties - all this is our job, which we do with joy and conscientiously!

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 pepper, cucumbers, pour a thin layer of jelly, let it harden, then completely fill it 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.

How to set the tables in the office yourself so that it is not only delicious, but also aesthetically pleasing to a restaurant? How to treat a large group if the apartment area is more than modest? What snacks and aperitif should you offer guests at a wedding so that they don’t get bored while the newlyweds are busy with a photo shoot? Finally, how can you set the table on New Year’s Eve in a unique way so that all guests can not only have a hearty meal, but also dance, sing, have quizzes and play games? The answer suggests itself - you need to arrange a festive buffet.

The main thing in the article

Buffet: when is it appropriate and irreplaceable?

It was the practical and sophisticated French who coined the term “buffet,” which means “fork.” That is, all the food served at the buffet must fit on one fork. A distinctive feature of a buffet is that people are not seated at tables, but move freely around the room with a glass and a small plate in their hands, which does not prevent them from feeling comfortable and communicating with each other. Before organizing a buffet, you need to familiarize yourself with its first rules, one might say, commandments:

• the number of dishes that will be on the tables (plates, glasses, spoons, forks and napkins) should be two or even three times more than the invited guests;

• sometimes it makes sense to purchase disposable tableware, but only of the same type and decent quality, stylized and aesthetic;
• at the entrance it would be nice to place a “hospitality table” with an aperitif: champagne, cognac, liqueurs or liqueurs;

• tables with refreshments should be located so that they are easy and simple to get to;
• buffet tables should be slightly higher than ordinary kitchen tables: usually their height is a little more than a meter.

Traditional buffet dishes: what appetizers are suitable?

All kinds of cold appetizers are extremely popular at the buffet table: small sandwiches, multi-layered canapés, stuffed vegetables, and especially rolls and mini-rolls with various fillings.

No buffet is complete without exquisitely decorated meat and sausage cuts, cheese plates, and assorted fruits.

Beautifully decorated tartlets with different fillings, various sandwiches, snacks on skewers, slices or chips - all this will not only become part of a wonderful menu for any holiday, but will also be perfect for any corporate event, business buffet or friendly party.

If you want to have a fun holiday, be sure to take care of alcoholic beverages in advance. Basically, guests at the buffet table are offered champagne, table wines, and a variety of alcoholic and non-alcoholic cocktails.

What should you not serve at a buffet?

According to the rules of the buffet, all dishes and snacks served at it must be “one bite”, that is, they are decorated very laconically, but capaciously and compactly. The following are not at all welcome at the buffet table:

• various first courses, in particular soups, at least in their usual serving;
• traditional hot dishes - potatoes, meat, roasts, all kinds of stews and casseroles - are strictly not welcome. It should be convenient for the guest to put snacks on a plate and eat them with just a fork;

• the fish must be thoroughly cleaned of bones and thinly sliced: guests should not experience discomfort when picking their hands in the plate in order to separate the bones from the pulp;
• Layered salads in traditional salad bowls are not allowed at a buffet table: there are many other ways to serve your favorite dishes dressed with sauces at such an event.

Cold appetizers for the holiday: a tribute to the classics

Basically, the buffet table consists of cold appetizers, which should be light, unobtrusive, for every taste. At the same time, they should be portioned so that guests do not have to cut or share the dish, trying to take a piece for themselves.

Before the buffet, you should carefully consider the menu and serve universal snacks that will be good both cold and hot, since it is not customary to reheat food at such an event. Food should be in harmony with the drinks offered to guests. So, we offer you several popular and proven options for buffet dishes.

Nslices and rolls for the holiday table

Traditionally, at a buffet table it is customary to serve a variety of cuts: meat, vegetable, cheese and fruit platters. Dishes with slices look very beautiful, especially if you don’t just put meat and sausages on the dish, but combine them with other products, such as olives, wrap them in rolls, and string them on skewers.

A cheese plate looks very advantageous: several types of cheese are cut in a variety of ways: hard cheese is cut into plates or triangles, and soft cheeses are cut into cubes.

Along with the cheese, it is customary to place grapes, honey and nuts on the dish: these products are in perfect harmony with each other.

Cold appetizers for the festive table in the form of rolls are not only nutritious, but also very beautiful dishes that diversify and add originality to the menu of any feast. You can make such rolls from almost any product: pita bread, cheese, fish, zucchini, pieces of meat or ham, as well as wrap all kinds of fillings in pancakes, omelettes and crab sticks.

The most popular rolls at buffets are:

• cheese rolls with meat or mushroom filling;
• ham rolls with “Jewish” salad and herbs;
• rolled lavash or puff pastry (meat, red fish, caviar, processed cheese with salmon or mushrooms are suitable fillings);

• zucchini or cucumber rolls filled with spreadable cream cheese;

• herring rolls with chopped gherkins or Korean carrots as filling. This option for serving herring looks much more original and festive than a banal fillet cut into pieces, and is eaten by guests in a matter of minutes.

A very unusual dish is a cheese roll with chicken and mushrooms. To make it you need:

• boil chicken fillet and one chicken egg;
• chop and fry mushrooms;
• chop all the ingredients, mix them and season with mayonnaise, adding a little herbs;
• grate 500-700 grams of hard cheese, put it in the microwave or oven for a couple of minutes: the cheese should melt and acquire a viscous, pasty consistency;
• Place cling film or baking parchment on the table and “pour” the cheese onto it, smoothing the edges with a spoon;
• After waiting for the cheese to dry a little, spread the filling evenly on it;\
• roll the cheese into a tight roll;
• wrap it in cling film and place in the refrigerator for 2-3 hours;
• beautifully cut into slices and serve.

Lavash or omelette rolls are made in the same way. You can wrap any products in them that are in harmony with each other to taste.

Don’t forget about fruit slices: fruits and berries must decorate the buffet table, and they can be served in an original and elegant way:

Sandwiches and canapés

The simplest snack at a buffet table is sandwiches. You can prepare countless quantities of them and they will all be completely and irrevocably eaten, the main thing is to serve them beautifully and effectively, using a variety of products for cooking. It is convenient to use different breads as a basis for them:

• white toast - for club sandwiches, sandwiches with caviar, red and white fish;

• black - for sandwiches with herring, bacon and pickles;

• crackers - used to serve canapés: on savory ones, cheese with olives and herbs are served, on sweet ones, sweet cream with berries.

Potato pancakes are suitable as a base for sandwiches: any salted fish goes well with them. Even from simple products such as black bread, lettuce, cream cheese, small tomatoes and olives, you can make very impressive and appetizing sandwiches.

Take note of a few more extraordinary ways to prepare canapés.

Appetizers on skewers and tartlets

The simplest, but no less tasty, are cold appetizers served in tartlets. You can bake them yourself, or you can buy them ready-made at any store. These small baskets can be filled with any salad, garnished with a sprig of parsley or a few eggs, and an original, delicious appetizer is ready.

The following combinations are great as fillings for tartlets:

• processed cheese and seafood;
• liver, carrots and pickled cucumbers;
• chicken, prunes and fresh cucumber;
• cheese with garlic and olives;
• smoked meat or chicken and pickled mushrooms.

These same snacks can be served in another way by placing them on large potato chips of the same size or, alternatively, on unsweetened crackers.

The most popular food for a buffet table is appetizers on skewers, as they are very convenient to eat and very easy to prepare.

You can put any food that goes well together on the skewers. On them you can string cubes of meat, thin slices of ham and cheese, miniature pickled mushrooms and gherkins, cheese with grapes, as well as various seafood - mussels, shrimp and others.

This appetizer is very original and tasty. "Taste of Italy", and it is very easy to prepare. For this you will need:

• 200 g mozzarella in small balls;
• 2 sprigs of cherry tomatoes;
• a bunch of green basil;
• a handful of dried basil.

Remove the mozzarella from the brine, dry it and roll it in dried herbs. Thread a tomato, a green basil leaf and a ball of mozzarella onto a skewer.

Stuffed dishes at a buffet table

Stuffed dishes are an excellent option for cold appetizers, because a lot of products can be stuffed, the contents of which can be taken out and filled with something tasty, resulting in a snack with a harmonious, refined taste. An excellent option for a cold holiday snack would be:

• eggs stuffed with canned salmon and decorated with red caviar;

• crab salad-filled tomatoes;
• halves of sweet bell pepper with the core removed, filled with any salad.

An original and elegant appetizer that will decorate any table is “Fly Agaric”. To prepare it you will need:

• several cherry tomatoes, cut in half;
• 200 g ham;
• 2 boiled eggs;
• 100 g cheese;
• 1 large cucumber;
• 3 tablespoons of mayonnaise or sour cream.

Steps for preparing the snack:

• in a separate dish, mix diced ham, grated cheese and eggs;
• season the salad with sauce;
• cut the cucumber into medium-sized rings;
• We collect fly agaric mushrooms: first we place cucumber rings on a flat dish, on them we put balls that we “roll” from the ham and cheese salad, and on the balls we place halves of tomatoes - the caps of our mushrooms.

In order for the appetizer to acquire a finished, believable look, you need to put mayonnaise dots on the caps of the fly agarics.

Mini pastries: what to serve at a buffet?

Baked goods are very welcome at the buffet table, but all of them should be in mini format: if they are pies, then miniature ones, if they are pies, then they should be cut into tiny portions. Eclairs with cheese and liver filling and small puff pastries, which can be stuffed with any salad, are very popular.

At a buffet table, it is customary to serve pancakes stuffed with everything you like, in several serving options:

• roll the pancake greased with filling into a roll, cut into small pieces, decorate with herbs and caviar;
• roll up the filled pancake into a neat envelope;
• Place the minced meat in the middle of the pancake, gather the edges to form a bag, and connect the ends with a feather of green onion.

Today, muffins are very popular at buffet tables - miniature cupcakes with or without filling. This snack successfully replaces even a cake, because you can serve several options for muffins and guests will try them all.

Hot dishes for buffet

Although the format of such a holiday as a buffet does not imply heating food, hot food is required at such an event. The following would be ideal as hot dishes:

• kebabs on bamboo sticks made from chicken or pork;

• mini-kebabs of mussels, shrimp or chicken hearts;
• chicken or seafood julienne in portioned bowls or tartlets;

• meat rolls with various fillings (mushrooms, ham, cheese, bacon);
• As a side dish at a buffet table, you can serve boiled new potatoes, sprinkled with herbs and strung on skewers.

Fondue is perfect for a buffet table: hard or processed cheese is heated in a sauce container and brought to a liquid consistency, to which you can add herbs and spices. Anything can be dipped into this sauce: small sausages, cubes of sausage and cheese, croutons, miniature potatoes, pastries.

Recipes for “fashionable” appetizers for buffets: modern ways of serving dishes

Over time, not only new recipes for buffet dishes become popular, but also the ways of serving them are improved.

Snacks in transparent glasses : a very fashionable type of treat for even the most sophisticated buffets. You can put everything in a glass: from thick sauces (guacamole, sour cream, to which garlic and dill are added, eggplant pulp, mashed with herbs, garlic and cheese in puree, to soups with a creamy consistency).

In these glasses you can dip skewers with lightly salted herring strung on them, boiled or baked meat, ham, croutons with vegetables.

Surprise your guests with an original presentation of simple products, prepare an appetizer "Chinese chopsticks". To prepare it, you will need a package of regular straws and 300 g of lightly salted red salmon. The fish is cut into the thinnest slices and overlapped onto each straw. If necessary, the base of the straw can be tied with a feather of green onion.

You can serve thinly sliced ​​ham and salami in the same way, and use cheese sticks instead of straws. These sticks are served by placing them in glasses.

Club sandwiches - unusual sandwiches made from familiar products. They are prepared from toast bread and any ingredients (ham, meat, fresh cucumbers, processed cheese and others). It is noteworthy that such a sandwich is “multi-story”, covered with bread on top, and cut into several small triangles. Sometimes tiny buns are used to prepare them.

And, of course, rolls are an incredibly popular snack that has simply become a trend at modern buffets.

Buffet table design options

To make your buffet unforgettable, you need to be creative not only in preparing dishes, but also in decorating the festive table. So, we offer you some tips to help you create an unusual, original holiday:

• to save space on the holiday table and to create the effect of abundance, use special multi-tiered dishes, that is, arrange snacks in tiers so that they are easy to take;

• For a buffet table, white or light linen tablecloths decorated with lace or classic cotton tablecloths with or without delicate embroidery are relevant: such a tablecloth is the easiest to choose tableware for, and besides, it will suit any format of celebration;
• Actively use glasses and shot glasses for table setting: not only for drinks, but also for snacks, in particular salads and desserts. Glasses can successfully replace plates and salad bowls, and it looks very impressive;

• Serve dishes in special ceramic spoons. This technique is used at the most sophisticated buffets; “snacks” are usually served in such spoons - beautifully decorated balls rolled from a variety of salads.

We invite you to consider other options for the original design of dishes on the buffet table:

For more details on how to decorate buffet dishes, watch our video:

In certain situations, there is nothing better than a buffet to celebrate significant events. Your guests will arrange their own food and drinks, serve themselves, and the host of the party will be free to accept congratulations and communicate with his friends in a relaxed and easy atmosphere.

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 slices. 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.