Beautiful decoration of dishes in restaurants. Combination of flavor and color

Have you finally decided on the menu for your restaurant? In this article, you will learn how to present dishes to visitors. Everyone in the restaurant world knows that one of the most important indicators of a restaurant's success is the presentation of the dish. How it can interest your customers? How to arrange visitors to order from you.

First impressions are the most important emotions of your guests. The right combination of colors and serving dishes. It will depend on the serving whether the visitor wants to stay and order something else, whether he will return to you next time. Here are some tips for success in food presentation.

There are many ways to serve and serve food. Learn the basic rules of restaurant etiquette and food presentation. But the most interesting thing is to use original ways of serving and win the love of visitors at first sight. Unusual appliances or original serving of drinks - and now you have already made an impression on the guests. This article describes modern methods of decorating dishes that you can use in the future to satisfy even the most sophisticated gourmets.

Responsible for serving meals in a restaurant

Depending on the type, type, and size of your establishment, the responsible person may be your chef, bartender, or staff specially trained for these activities. But no matter who serves the food in your restaurant, he or she should be familiar with the basic rules for presenting food.

Basic rules for serving dishes in a restaurant

• the plate should not be overloaded with food, but it should not seem empty either;
• food should not be too close to the edges of the plate;
• for a beautiful presentation, it is recommended to create a color contrast on the plate;
• forget about symmetry, people like randomness;
• arrange light and dark colors, large and small objects, crispy with soft, etc.;
• do not overdo it with sauces, it is better to serve it separately.

If you need to serve chicken skewers, meatballs or shrimp, use an odd number of serving ingredients and they will look more interesting on a plate.

There is also one old method of serving food that continues to be used in many establishments. Imagine that the plate is a clock. Just arrange specific types of products according to the time of day.

Carbohydrates are suitable for 11 hours (pasta, rice, potatoes, vegetables for 2 hours, and proteins for 6 hours, the main meal (fish, meat, mushrooms). This old-fashioned way of serving dishes has its positive aspects and allows you to determine the portion size .This aspect is a very important part of the inventory, as well as to calculate the cost and its impact on the restaurant's final profit.

Japanese food style

The Japanese style of serving has had a great influence on the world of restaurant art. Minimalism is everywhere in Japan, including cuisine and culinary arts. It is the harmony of beauty and simplicity.

The Japanese never put the whole dish on one plate. Garnish and fish can be served in different small plates. This method of filing greatly simplifies the process. You do not have to build large compositions of products on one plate. The main goal of Japanese cuisine is simple separate food in small portions. This allows you to feel the taste of the dishes as much as possible and have time to try all the positions.

Even if you have European cuisine or fast food in your restaurant and you think that this way of serving is unlikely to suit you, just look at how this serving of french fries looks like)

Elements for decorating dishes in a restaurant

Decoration is a very important aspect that should complete the serving of the dish. For a long time, fresh flowers have been used to decorate dishes. There are many ways to decorate dishes, but the use of edible ingredients and spices is recommended, which will not only become a decorative element, but also emphasize the taste of the dish or become a competent addition to the main dish. For example, fish is traditionally served with lemon, and various desserts are poured with syrups.

Kids Menu Design Ideas

Another target audience of your visitors is children. For them, the visual image is perhaps the most important factor in the presentation of the dish. If you can arrange healthy food (like stewed vegetables) in a way that pleases the child, you will win the sympathy of the parents, and next time they will come to you. Try to think over the restaurant's children's menu so that the dishes look like the result of a child's imagination. It can be characters from fairy tales, popular heroes, famous toys. Here are some decorating ideas for kids.

Creative restaurant serving ideas

One of the ways to promote your restaurant should definitely include a creative serving of the dish. How would you react if you received the sauce in an alchemy tube? I think you would be pleasantly surprised. Free your imagination from the canonical ways of serving dishes. Alternative cutlery and crockery is what will help you make a lasting impression. Serve soup in an unusual bowl, bring juice instead of a jug in a beautiful vase and you will see that your visitors are satisfied.

Organic tableware for serving

While world-famous chefs advise using only large white plates for presentation, why not go further and use wood or stone utensils. This will not only allow the dish to be served in an original way, but will also have a certain impact on visitors. Organic cookware is safe, environmentally friendly and will make a good first impression. Earthenware is perfect for serving soups. It perfectly retains heat, is practical and environmentally completely safe.

Cooking and serving dishes in front of visitors is an element of restaurant promotion

This method is usually used in establishments where the menu does not involve the preparation of complex dishes with a long cooking time. Here the key factor is that the visitor will see how his order is prepared and processed. This will put guests at your restaurant. This method demonstrates trust and openness. In addition, the chef's skills are sure to interest all guests. So why not arrange such events periodically for your guests?

What can you cook right in front of visitors:

• Salads
• Steak
• Fondue
• Easy Desserts
• Flambe - cooking on fire is a great idea for an evening

Many people would like to see how chefs work, creating their culinary masterpieces. A popular restaurant chef can put on a real show with elements of acrobatics.

There are establishments that specialize in one dish and cook it right in front of visitors - for example, raclette (French analogue of fondue). The cooking process is simple, fast and very interesting. Choose what to cook in front of the audience according to the specifics of your restaurant, and you will definitely be able to surprise your guests.

Inventory for the presentation of dishes

If you want to achieve perfection in the original presentation of your products, it is worth finding a store and purchasing the appropriate kitchen utensils to streamline the process. Here are some of the tools you will need:

• kitchen scissors
• Culinary tweezers in various sizes
• Various knives and scalpels for carving fruits and vegetables
• Choppers for fruits and vegetables
• Molds and rings
• Spoons, tongs, needles
• Spatulas and brushes for decorating.

After reading our article, you will be able to choose what your institution needs. Connect your imagination and you will be able to arrange your dishes in accordance with the concept of your establishment. Proper serving of dishes is not only a reflection of your creative nature, but also a concern for visitors. We are sure they will definitely appreciate it.

Decorating Easter cakes for Easter is no less important than cooking them. Beautiful Easter cakes are needed both for going to church for consecration, and for delicious Easter gifts to relatives and friends, and simply to create a festive mood for a bright Easter. Of course, for all these purposes, you can buy ready-made Easter cakes, but it is much more pleasant, more interesting to cook and decorate them with your own hands. Children will especially enjoy this activity! The Culinary Eden website has collected the brightest, freshest, simplest and most original ideas for decorating Easter cakes - take your pick! ›

You can decorate Easter eggs in many ways, but one of the fastest and most spectacular is decoupage. Even special decoupage napkins are sold, so decoupage of Easter eggs is available to everyone who wants to make the Easter table brighter and happier. ›

A cake decorated in a simple style is always clear lines, subtle patterns and one or three colors in the design. All attempts to decorate a cake in a classic style with buttercream will be doomed to failure: it is “sharpened” for other forms (the same roses, for example). Icing will help turn your cake into the epitome of elegance. ›

How to decorate eggs for Easter so that it turns out beautifully, and in an original way, and not like the relatives invited to the holiday? It seems that it is already impossible to come up with something fundamentally new in decorating eggs. However, nothing is impossible, and every year new ideas and new masterpieces appear. ›

On the Bright Easter holiday, along with traditional dishes and pastries, our table is always decorated with eggs. Without them, the Easter table, like the holiday itself, is impossible to imagine. After all, colored eggs are a symbol of the birth of a new life. It is they who are eaten first at the Easter table, given to relatives who came to congratulate neighbors, and taken with them when they go to visit. ›

The art of serving and decorating dishes is addressed primarily to the taste and imagination of a particular person, however, in order for your creation to become a real work of art, it must comply with certain rules. ›

Decorating sandwiches is an art. Beautiful and tasty sandwiches can be prepared for almost any occasion: for breakfast, for a quick and inexpensive meal during the day, as an accompaniment to a main course or as a chic main course. ›

Dyeing eggs for Easter and giving them to friends and family is a wonderful good custom. There are several types of Easter eggs: krashanki - dyed in one color, krapanki - with patterns obtained by dyeing, malevanki - hand-painted with paints, drapanki - with a pattern scraped out on a dyed shell. ›

You can save time and just paint eggs by decorating them with decor found in the store, but decorating eggs for Easter with your own hands will turn out to be a much more interesting activity, and the result will certainly delight you with its originality. ›

Easter is the brightest Christian holiday of the year. It is preceded by Great Lent, which contributes to the spiritual and physical purification of the Christian. The last day of Lent is Holy Saturday. And from midnight of the Bright Resurrection of Christ, Christians can already eat various festive dishes. But before you eat them, you need to cook them. ›

It’s not enough to bake a delicious cake, you also need to make it beautiful. Do you think that at home the task is impossible? In fact, you can create a real work of art from ordinary cakes at home, without resorting to large financial costs and without using expensive decor kits. All you need is chocolate, foil, parchment paper and the desire to create, surprise and delight others with your culinary talent. ›

Caramel is a delicacy known since childhood. A rare child, having eaten a cockerel on a stick, did not try to melt sugar and make candy on his own, and many succeeded. It would seem to decorate the dessert with caramel - what could be easier? Indeed, cooking caramel is quite simple, but working with it requires additional tools, talent and patience. ›

PAPILOTS(fr. papillote - paper wrapper). Used in restaurant cuisine, paper tubes with various cutouts and scallops, with which they hide the ends of animal or bird bones protruding from the meat. Papillots also play the role of a handle by which you can hold the portion without getting your hands dirty on the fat, and make it easier to cut the portion into smaller pieces.
Papillottes first appeared in the 19th century in French restaurant cuisine, from where they quickly spread to many cuisines of the world, incl. and Russian restaurant cuisine. Papillots were especially widely used in Soviet restaurants and in communist Kremlin cuisine.

To decorate fried game, cutlets and chops with a bone, hams on the bone, paper curlers and rosettes are used.
For papillots, a sheet of paper is folded three times in length, then the edge of the paper is folded 1-1.25 cm wide and strips are cut evenly over the entire width of the paper with a sharp knife or scissors. The paper is cut into 4 strips, wrapped around a round stick, giving the appearance of a flower, and its ends are folded.
To make a rosette, paper 12:12 cm in size is folded into 4 layers (in half and again in half), cut obliquely and corrugated with a thin cloth. Then the sharp tip of the rosette is cut off, the rosette is unfolded and put on the hairpin and on the bone (see below).

"... I have never written about how to cook fish in papilots. A papillot, dear stupid, in cooking is a twisted, cut piece of paper, which is usually put on the bones of cutlets or fried poultry. Well, except that Giedrius managed to cook catfish in a papilot his lady, which was twisted into her hair."
(an excerpt from Lithuanian literature of the 20th century).

The scheme for making a simple papillot:

1. Paper should not be very thin - printer paper is best.
2. Take thick white paper and cut out a strip about 8 cm long and 4 cm wide.
3. Fold the strip along its middle along.
4. Cut the folded paper along the fold with scissors into uniform notches - you get something like a fringe.
5. Wrap a round stick in a spiral with cut paper, the diameter of which matches the diameter of the bone.
6. Glue the end of the paper strip with edible glue made from brewed starch or flour, or gelatin, or attach with tape.
NOTE. Although recently, for simplicity, papillots are often glued with adhesive tape, it must be admitted that adhesive tape does not agree well with edible products, therefore food glue made from flour or starch, or gelatin is always more preferable.
7. Trim the bottom of the cuff with scissors.
Use ready-made papillots to decorate the bird.
Photo of step-by-step production of the simplest papillot:

Evgeny Veselov,

restaurant chef

Forte Bello

The most simple serving prevails, the reason is banal - the desire to reduce the cost of the dish. If we talk about world trends, now familiar dishes are often presented in an unusual way, for example, pate with tangerine jelly in the form of a tangerine. Of course, no one has canceled the role of interesting designer dishes in serving, but here again we return to the issue of cost.

Yesterday in the serving - all sorts of variations on the theme of decorating shrimp, chicken fillet with mixed salad, etc.

I follow what surprises René Redzepi, Ferran Adria, Nobu Matsuhisa and other chefs in foreign restaurants, what dishes appear on the market and what new equipment manufacturers offer.

Chefs get ideas for new dishes from cookbooks and while traveling to other countries and cities, and sometimes a trip to the grocery market is enough for them.

2. "Handwriting" of the chef

restaurant chef

"Spotlight"

Each chef has his own style, which he adheres to, or the author's vision of existing techniques. There are dishes for which classic white plates are enough, and there are those that require an original presentation.

I really like what they do Grant Ashats And René Redzepi. In my opinion, a very interesting idea is to use a 3D printer to work with chocolate.

3. Author's dishes

restaurant chef

"Latin Quarter"

The main trend is serving on non-standard or custom-made author's dishes created for specific dishes. In this case, it is very important to respect the color scheme.

It is no longer relevant to pour sauce over the entire dish before serving, as well as combine a large number of different flavors.

You can impress a guest by changing the texture of dishes. In my opinion, an interesting idea is the supply of ingredients, from which the guest himself assembles the dish, choosing what he likes.

Among the chefs whose work is interesting to watch, I will name Adrian Quetglas And Heston Blumenthal. Among the establishments, I single out the Arzak restaurant in San Sebastian.

4. Color wheel theory

restaurant chef

New and relevant - the presentation of one product, but in different textures. Very interesting ideas based on the right combination of colors when using different ingredients. It is important to use the theory of the color wheel (the color of the last seasons is green).

Serving on slate, on wood and together with inedible elements has ceased to be relevant. Also, very bright dishes with more than 3-4 colors are not in trend (desserts are an exception).

A guest can be impressed by an ordinary, at first glance, dish, if you tell its story or hidden subtext. For example, in our menu there is a quail pate and confit chicken ventricles. The restaurant is located at a bird's eye view, and such a close proximity to the birds prompted the idea of ​​​​creating this unusual dish.

Interesting ideas for serving dishes can be seen from chefs from Finland, Denmark, France, Spain, Estonia and Asian countries.

5. Balance of form and content

Alexey Berzin,

restaurant chef

"Grand European Express"

I try to demonstrate the limitless variety of cooking possibilities, including relying on scientific data. The menu is formed from simple understandable products that reflect the tastes and preferences of the majority of consumers. I adhere to the basic principles of Japanese cooking - this is naturalness, elegant simplicity, balance of form and content.

The main trends require original serving and beautiful design (the dish should look like a composition - a side dish, several sauces, decoration), high quality products and their correct proven combinations, fast cooking and affordable prices.

I also include shocking presentation and the ability to make complex interesting dishes from simple ingredients as the main trends. I strive for the dish to be complex, multi-component, bright in presentation and at the same time remain democratic.

Scandinavian countries and Spain are now dictating fashion in gastronomy and are in the top. If we talk about the chefs that I focus on, then this is definitely Andre Chang. In his dishes, he uses only new methods, quality ingredients and seasonal products. Often he does not even have a prepared recipe, a dish can be born 10 minutes before serving it to a guest. At the same time, the price remains affordable.

6. Product quality

Mikhail Simagin,

bakery cafe chef

"Bread Shop"

First of all, I rely on the quality of the product, on its original presentation, on the correct proven flavor combinations.

Today in Moscow there are two trends: either chefs copy the cuisine or serving from foreign ones, or follow the wishes of the guests who dictate to us what they want to eat. The consumer is not interested in either new servings or molecular cuisine, everything goes towards simplicity, towards the quality of the product. The guest is interested in new products. The price also matters, but they are already paying attention to it in the second place (they began to compare it with foreign restaurants).

In the world of gastronomy, everything changes very quickly, everything is cyclical, and fashion can return. I can say with confidence only one thing: no matter what trend in the world can be traced, I will not cook insects.

Now there are a lot of cool chefs, especially in Spain. They “play” well with dishes, think through every detail. There are also interesting equipment, for example, a sous-vide grill that allows you to cook at low temperatures.

Maxim Ryzhkov,

restaurant chef

Paulaner Brauhaus Moscow Paveletsky

The requirement of time - only natural ingredients, no additives and dyes, preserving the natural taste and benefits of seasonal products.

To impress a guest, you need to meet his expectations - and people whose lives are full of worries and deeds want to receive homemade, healthy and tasty food. Stunning dishes are prepared on an open fire - they have an incomparable taste.

7. "Taste of childhood"

Brand Chef of Varenichnaya No. 1 chain

and cafe "Kompot"

Now Russian and Ukrainian dishes that we remember from childhood are becoming more and more popular. I like Odessa cuisine - it is a mixture of the best traditions of Russian, Ukrainian, Jewish, French, Italian, Polish, Moldavian cuisines. In Odessa, the port city, there were many people, everything boiled in one pot and formed an incredibly colorful cuisine.

I will call the new trend the use of rare products that none of the chefs have used before. For me, the discovery was rapana - a very tasty and healthy product from the Black Sea, as well as garfish - a small tasty fish with blue bones. Working with a local product gives a very good chance for chefs to develop and come up with their own ways of preparing familiar dishes.

My landmark is, of course, Western chefs; From Moscow restaurants, I pay attention to Muesli, Cheese Factory, Dr. Zhivago”, “Wing or Leg” and “Spotlight”.

8. Combination of incongruous

Alexander Popov,

brand chef of beer restaurants

"Kolbasoff"

Previously, gourmet cuisine, molecular cuisine, were very popular. In modern conditions, simple dishes from Soviet cuisine, decorated in a new way, have become in demand. In the USSR, dishes decorated with fresh herbs were served. Now in many restaurants this trend is observed.

I follow the ideas of these great chefs. If I like something, I borrow the brightest component, using it to create my own dishes. I love using foods that don't go together at first glance, like lychee and shrimp.

I adhere to the following principle: the presentation of dishes should be borrowed from the French, the taste from the Italians, the accuracy from the Japanese.

9. The return of old technology

Yuri Kudryavtsev,

steakhouse brand chef

Goodman

The trend is regional cuisine and the use of high-quality domestic products, seasonal village vegetables and herbs. Undeservedly forgotten technologies are returning, for example, cooking in a Russian oven or on fire, homemade spices and sauces.

The main trend is fresh products, carefully prepared, their natural taste, not covered by complex sauces. When creating new dishes, there should always be one leading product that can be supplemented with side dishes.

From past trends, serving under air foams is still used. Stylish utensils with wide rims and the presentation of dishes divided into components, demonstrating the texture of the product, its quality and gentle preparation, are still relevant.

10. Special effects

Valery Shanin,

restaurant chef

"Filimonova and Yankel"

In Russia, the topic of Russian cuisine with an author's approach, the use of new technologies and local products is becoming more and more relevant. Healthy eating is one of the hottest trends. A new phenomenon that continues the trend of fruits and vegetables “fresh from the garden” is restaurants where chefs grow their own greens on balconies or in vegetable gardens next to their establishment.

People are becoming especially demanding on external design. Degustation menus with wine accompaniment are popular (gastronomic set, where each dish is accompanied by a glass of specially selected wine). Dishes-pictures, fake dishes, as well as all kinds of special effects are relevant. For example, recently smoked, deliberately charred dishes sprinkled with "ash" were in vogue. It is necessary to soberly assess the situation - these trends are more typical for developed countries and large metropolitan areas, only a few percent of the world's inhabitants dream of such a thing.

I am interested in restaurants that consistently maintain a high level of quality, such as Noma in Copenhagen, White Rabbit and Dr Zhivago in Moscow.

Chef at Noma Restaurant René Redzepi prepares exclusively from those products that are grown or produced in the vicinity of the city. He manages to combine incongruous, at first glance, products. This is very interesting, because not every restaurant will offer fried reindeer moss with porcini mushrooms, crispy pork skin with blackcurrants, and fresh radishes that need to be pulled out of the pot and eaten (the “earth” is also edible) for a snack.

As for White Rabbit and Dr Zhivago, I like the ability Vladimir Mukhin And Maxim Tarusin take recipes of old Russian cuisine and add modern unusual notes.

17.04.2018

Powdered sugar icing

Ingredients: sugar, lemon juice

It is very simple and quick to make icing with icing sugar and lemon juice. I have detailed the recipe for you.

Ingredients:

- 8-10 tablespoons Sahara,
- 3-4 tablespoons lemon juice.

10.04.2018

Powdered sugar and water frosting

Ingredients: water, lemon juice, powdered sugar

When housewives bake Easter cakes, the question immediately arises of what glaze to use and prepare. We offer you a simple version of glaze on lemon juice.

Products for the recipe:
- water - 1 tbsp. l.,
- lemon juice - 1 tablespoon,
- powdered sugar - 150 g.

05.04.2018

White chocolate icing

Ingredients: white chocolate, milk, powdered sugar

Chocolate icing for Easter cake turns out to be very interesting and tasty. But to make the appearance of Easter baking traditional, let's make white chocolate icing. Believe me, this recipe deserves your attention, it is very successful!
Ingredients:
- white chocolate - 100 gr;
- pasteurized milk - 1 tablespoon;
- powdered sugar - 85 gr.

18.03.2018

Salad "Pig" for the New Year 2019

Ingredients: ham, corn, boiled sausage, pickles, cheese, potatoes, carrots, mayonnaise, salt, olives

The symbol of 2019 is the pig, so dishes decorated in this style will look good on the festive New Year's table. Therefore, we suggest you prepare a salad "Pig", which is very similar to a cute pig.
Ingredients:
- ham - 200 gr;
- canned corn - 150 gr;
- boiled sausage - 100 gr;
- pickles - 150 gr;
- hard cheese - 80 gr;
- potatoes - 150 gr;
- carrot - 100 gr;
- mayonnaise - 150-200 gr;
- olives for decoration;
- salt to taste.

30.01.2018

Mastic from condensed milk

Ingredients: condensed milk, powdered milk, powdered sugar

Fondant cake decorations simply transform any pastry - they look so wonderful! But at the same time, it is important to make such a mastic that will be both tasty and harmless. We offer you just such a recipe for condensed milk mastic - simple and very successful.

Ingredients:
- powdered sugar - 2 tablespoons;
- powdered milk - 2 tablespoons;
- condensed milk - 1.5 tbsp.

08.01.2018

Custard glaze for Easter cake

Ingredients: eggs, water, flour, lemon juice, salt, sugar

Many housewives are looking for a recipe for the perfect icing for Easter cake - so that it does not smear, but does not crumble, it is tasty and beautiful. There is a solution to this problem - custard glaze. This is exactly what you need, trust me!

Ingredients:
- eggs - 2 pcs;
- boiled water - 40 ml;
- wheat flour - 40 gr;
- lemon juice - 2 tsp;
- salt - a pinch;
- sugar - 0.5 cups.

25.12.2017

Icing on gelatin that does not sprinkle

Ingredients: sugar, gelatin, water, lemon juice

Today I will tell you how to cook a very tasty glaze that does not sprinkle. This icing is suitable for Easter cakes and other pastries.

Ingredients:

- sugar - 200 grams,
- gelatin - 1 tsp,
- water - 60 ml.,
- lemon juice - 1 tsp

15.12.2017

Salad "Gift"

Ingredients: potatoes, yolk, carrots, grapes, beets, green peas, chicken liver, mayonnaise

Layered salad "Gift" will undoubtedly become the main decoration at your festive feast, no matter what holiday you celebrate. The solemn decoration of this delicious dish will definitely not go unnoticed by your guests!

Ingredients:

- potatoes - 5 pcs.;
- 4 yolks (boiled);
- carrots - 2 pcs.;
- seedless grapes - 300 g;
- beets - 1 large;
- green peas - 100 gr.;
- chicken or beef liver - 300 g;
- some mayonnaise.

12.12.2017

Gingerbread house - photo recipe

Ingredients: powdered sugar, eggs, honey, sugar, margarine, cocoa, flour, baking powder, cinnamon, ginger, nutmeg

There is very little time left before the long-awaited holiday - the New Year. And we are in a hurry to offer you the idea of ​​a dessert for the New Year or Christmas table. Namely, we offer to cook a gingerbread house with your children. There is nothing more wonderful than joint creative work. It develops the skills and abilities of children, it brings people together, it brings joy. And so, to make such a gingerbread house, the following products are needed:
For glaze:
- sugar or powder - 150 gr,
- egg - 1 piece.
For test:
- egg - 2 pcs,
- honey - 400 gr,
- sugar - 400 gr,
- cocoa - 50 gr,
- margarine - 300 gr,
- flour - 1000 gr,
- cinnamon - 1 teaspoon,
- baking powder - 2 teaspoons,
- nutmeg - a little,
- ginger - to taste.

12.12.2017

New Year's salad "Bullfinch"

Ingredients: eggs, bell pepper, potatoes, boiled sausage, marinated mushrooms, olives

Have you decided to cook a puff salad for the festive New Year's table? Decorate it in the form of a winter bird - a bullfinch. Your guests will be pleased with the treat.

For the recipe you will need:
- egg - 2 pcs.,
- sweet pepper - 1 pc.,
- boiled potatoes - 1 pc.,
- boiled sausage - 100 g,
- marinated mushrooms - 50 g,
- pitted olives - 1 can.

11.12.2017

Marshmallow mastic

Ingredients: marshmallow, starch, powdered sugar

To make the holiday bright and tasty, we prepare cakes and pastries according to a variety of recipes. And today, your attention is invited to a simple recipe for making marshmallow mastic to decorate homemade cakes.

Ingredients:
- marshmallow - 1 pc.,
- powdered sugar - 6 teaspoons,
- potato starch - 3 teaspoons.

09.12.2017

Salad in the shape of a Dog for the New Year 2018

Ingredients: beef, eggs, potatoes, onions, carrots, pitted prunes, cheese, parsley root, dill, mayonnaise, bay leaf, allspice, clove bud, salt

New Year 2018 is already very close, so it's time to think about snacks for the New Year's menu. We offer a recipe for a very hearty and tasty salad with meat in the shape of a dog - an original holiday dish.

Ingredients:
- 500 g of beef,
- 400 g potatoes,
- 150 g of hard cheese,
- 5 chicken eggs,
- 1 onion,
- 1 carrot,
- 250 g pitted prunes,
- 2 cloves,
- 5 peas of allspice,
- 5 cm parsley root,
- 2 sprigs of dill,
- 3 bay leaves,
- salt to taste,
- 160 g of mayonnaise.

13.11.2017

Candied ginger at home

Ingredients: ginger, water, sugar, powdered sugar, star anise

Candied ginger is used in baking, decorating dishes with them, adding to hot drinks: tea, coffee, mulled wine, milk. Candied ginger is great for fighting colds.

Ingredients:

- water;
- sugar;
- ginger;
- a few star anise;
- powdered sugar - 2 tbsp.

10.11.2017

Appetizer "Tangerines"

Ingredients: carrots, hard cheese, mayonnaise, peanuts, garlic, bay leaf, mandarin leaves

We continue to master the recipes for delicious, bright and easy-to-cook holiday dishes. Next in line is a snack, decorated in the form of tangerines. The combination of a cheese center with a carrot top makes the appetizer harmonious and unusually tasty.

Ingredients:
- 1-2 boiled carrots,
- 100 g of hard cheese,
- 3 tbsp. l. mayonnaise,
- 50 g roasted peanuts,
- 1 clove of garlic
- Bay leaf.

10.11.2017

Salad "New Year's candle"

Ingredients: chicken fillet, champignons, onion, salt, vegetable oil, potatoes, egg, mayonnaise, parsley, cheese, pomegranate, carrot, bell pepper, olive

The festive mood is created by the general atmosphere: decorating the house and the table. We offer to move away from everyday stereotypes and prepare an appetizer in the form of a New Year's burning candle - symbolically, tasty, beautiful.

Ingredients:
- 200 g chicken fillet,
- 2 tubers of potatoes,
- 200 g of champignons,
- 1 onion,
- 3 chicken eggs,
- 1 tablespoon of vegetable oil,
- 2 pinches of salt,
- 1 tablespoon of mayonnaise.
For decoration:
- hard cheese,
- pomegranate,
- olives,
- parsley,
- carrot,
- Bulgarian pepper.

04.11.2017

Shortbread cookies "Hearts"

Ingredients: wheat flour, butter, sour cream, chicken egg, powdered sugar, cinnamon, soda, red food coloring, lemon juice

How to express your feelings? And you bake delicious and beautiful cookies in the shape of hearts. Mom, sister and friend will be happy with such a gift. It is not difficult to prepare it.

For the recipe you will need:
- 200 g flour;
- 3 tbsp. tablespoons of butter;
- 1 tbsp. a spoonful of sour cream;
- one chicken yolk;
- 3 tbsp. spoons of powdered sugar;
- cinnamon - half a teaspoon;
- soda - a pinch.
For glaze:
- one chicken protein;
- 200 g of powdered sugar;
- red food coloring - 1 g;
- lemon juice - 4 g.