The most popular type of cold snack. Herring cake on waffle cakes

The easiest way to cook delicious boiled pork at home - wrap the marinated meat with foil and send it to the oven. No pre-cooking / frying, no strict technology, no staged cooking. A solid piece of pork, a little vegetable oil, spicy and fragrant spices, garlic cloves - that's the whole traditional set. During baking, even massive meat is thoroughly saturated with juicy moisture, saturated spicy aromas, acquires an appetizing hue. Ready boiled pork

Time-tested snack - eggs, stuffed with liver cod, cooked quickly, suitable for everyday diet and at the same time adequately decorates the festive table. If the eggs are already pre-boiled and cooled, only a minute assembly remains - grind the filling and fill in the protein halves. No long impregnation and waiting is needed - immediately after stuffing, you can start tasting. This dish is convenient to make after Easter, when there is a lot of boiled eggs and just eat them

On the festive table, cold appetizers must be present: they add variety and look spectacular on any table - both everyday and festive. These dishes serve great addition to any meal. Having prepared in advance several different cold appetizers for festive table, you can put them in cool place without fear that they will lose their taste and nutritional qualities. This section contains easy-to-prepare and original recipes cold appetizers that will be appropriate at home, at a picnic or buffet. Cold appetizers of fish and meat, crab sticks and shrimp, eggplant and tomatoes - for every day and for the festive table. All recipes are checked, each dish was prepared and photographed according to them.

Tartlets with pesto and shrimps

Pour the sifted flour, salt into the blender bowl, and put the cubes of very chilled butter. Run the blender for a few seconds to get a crumb-like mixture. It is not necessary to grind strongly so that a layered structure is obtained in the final product. Add to flour mixture...

Dry-cured chicken breast

Mix the spices with salt (2 tablespoons) and sugar (1 tablespoon), crush the juniper berries so that they give off their aroma and taste and rub with this mixture chicken breast. Clean in Plastic container Close the lid and refrigerate overnight...

Ajapsandali

Take an eggplant Bell pepper and tomato, (1 each) and fry directly on the gas burner until soft, over low heat. Then leave for 10 minutes in a bowl under the lid, so that the skin comes off easily. Peel off the skin. Next, chop all the ingredients with a sharp knife ...

Salted cucumbers

Cut cucumbers into pieces. Place in a jar. Add dill and garlic. Mix the salt allspice and black peppercorns. Add some hot water and stir. Add cold water and pour the mixture over the cucumbers. Close the lid. Place in refrigerator. Salted cucumbers ready. Bon appetit!

"Asparagus" in Korean

Put the asparagus in a suitable container and pour over cold water. After a few hours, the soy sticks will swell, become soft and brighten. Rinse soaked soybeans well and squeeze. Cut the squeezed soybeans into approximately equal pieces a few centimeters long and put them in a resealable ...

Capelin marinated with spices

Crostini with cod and tomato sauce

Defrost the fish in the refrigerator ahead of time. Check that there is no left in the fillet small bones. Line a baking sheet with parchment paper and spread the fillet pieces on it (cut the fish so that one piece of fish falls on each slice of bread). Lubricate lightly...

Zucchini-eggplant caviar

Grate the carrots coarse grater. Cut the onion into quarter rings. Cut the bell pepper into small cubes. Transfer the vegetables to the skillet with a little olive oil. Fry until the onion is transparent. Cut the zucchini into small pieces. Do the same with eggplant. Peel...

Beautiful cold appetizers with your own hands

Beautiful design of cold appetizers is a guarantee of the uniqueness of your festive table and festive mood. Using regular products you can make real works of art! Remember what wonderful crafts you did as a child, and now you have the opportunity, at least for a short time, but to return to childhood and give free rein to your imagination. Only now all your crafts will be not only beautiful, but also very tasty.

I offer the most popular, beautiful and very tasty cold appetizers for the festive table with a description and photos that you can do with your own hands.

Original and beautiful salad in balls

beautiful salad from balls

Ingredients:

• Boiled rice - 1 cup;
• Any canned fish- 1 bank;
• boiled eggs - 3 pieces;
• Mayonnaise - 3 table. spoons;
• A bunch of fresh dill;
• Fresh carrots - 1 piece

Preparing the balls:

1) Mix in a bowl boiled rice, fish (mashed with a fork), finely chopped proteins (on fine grater), season with mayonnaise, salt, pepper.

2) Grate fresh carrots on a fine grater.

3) Grate the yolks on a fine grater.

4) Rinse dill greens, dry thoroughly, cut as small as possible.

5) Roll the ingredients in a bowl into balls.

6) Roll part of the balls in greens, part in grated carrots, part in chopped yolks.

7) colorful balls put on beautiful dish, covered with lettuce leaves.

Curd balls with vegetable salad

Salad with cottage cheese balls

Ingredients:
For balls:

• 500 g of cottage cheese;
• 1 small carrot;
• 1/2 bunch of dill;
• a handful of chopped walnuts;
• 1 st. l. vegetable oil;
• 1 yolk;
• 1 tsp cumin;
• a pinch of salt.

For vegetable salad:

• Fresh cucumber - 2 pieces;
• Radishes - 100 grams;
• green onion bunch,
• A bunch of parsley;
• Lettuce leaves.

Cooking:

1) In a bowl, mash the curd with a fork.

2) Add finely grated carrots, walnuts, chopped dill, vegetable oil, salt. Mix well.

3) From the resulting mixture wet hands form croquettes into balls, refrigerate for 30 minutes.
4) Put lettuce leaves on a dish, put slices of cucumber and radish on top of lettuce leaves, sprinkle with chopped green onions and parsley.

5) On prepared vegetable salad lay out cottage cheese croquettes, sprinkle with grated yolk and caraway seeds.

Potato balls for garnish

Potato balls as a garnish

Ingredients:

• Potatoes - 800 grams;
• Butter - 50 grams;
• Chicken egg - 1 piece (for mashed potatoes);
• Red and black ground pepper, salt to taste
• Wheat flour - 40 grams;
• Vegetable oil for deep frying

Preparing potato balls:
1) Wash the potatoes, peel, boil until half cooked and drain the water.

2) Without allowing to cool, quickly crush the potatoes.

3) Add pre-melted hot butter, a raw egg, salt and pepper to taste, rub well again and mix in mashed potatoes.

4) Form from warm mashed potatoes balls with a diameter of about 5 cm. Roll them in flour or breadcrumbs.
5) Heat the vegetable oil to a boil in a large frying pan with high sides or in a saucepan and fry in it. potato balls until golden.
Serve hot as a side dish, garnished with fresh herbs.

Cheese balls with olives and almonds

Balls with olives and almonds

Ingredients:

• Cheese - any;
• Garlic - to taste;
• Mayonnaise - to taste;
• Olives - by the number of balls
• Almond nuts - by the number of balls;
• fresh dill greens

Preparation of cheese balls:
1) Grate cheese (any) on a fine grater and add very finely chopped garlic (pass through a press).
2) Then add a little mayonnaise to the mixture until you get plastic mass, knead well and mix.
3) Place an almond in the center of each olive.

4) Make a cake out of the cheese mass, put an olive stuffed with almonds, roll into balls.

5) Wash the dill, dry it very well and chop finely. The drier the dill and the finer it is cut, the more convenient it is to bread the balls.

6) Roll the balls in finely chopped greens and put on a beautiful dish.

Cheese balls with tomatoes

Ingredients:

• Cheese - 200 g;
• Cherry tomatoes - 150 g;
• Garlic 2 cloves (pressed through a press);
• Ground pepper - to taste;
• Soft cheese - 2 tbsp. l;
• Butter or soft cheese - 1 tbsp;
• Fresh bunch of dill and parsley;
• Sesame seeds.

Preparation of cheese balls:
1) Chop the cheese, mash with a fork, add cheese or softened butter, garlic, black pepper.

2) Mix until smooth.

3) Prepare tomatoes. Wash and dry.

4) Whole tomatoes must be placed inside the mass, for this, make a cake on the palm of your hand, put the tomato, roll it up and shape it into a ball.

5) Roll the balls in finely chopped parsley or dill. It is better to take dill (it will turn out more beautiful), and then in sesame.

6) Put in the refrigerator for 30-40 minutes. The snack is ready.

Beetroot balls with herring

Beetroot balls with herring

Ingredients:

• Boiled beets - 3 pieces;
• Hard cheese (finely grated) - 200 grams;
• Eggs - 3 pieces;
• Herring (fillet) - 150 grams;
• Mayonnaise - to taste;
• Dill and parsley greens - for decoration

Preparing the balls:

1) Grate the beets.

2) Cut the herring fillet into large cubes.

3) Boil eggs hard boiled and peel, grate.

4) Add eggs to beets, add half grated cheese and 1 tablespoon of mayonnaise.

5) Form cakes from beets, put a piece of herring in the middle of each, roll into a ball.

6) Decorate with greens and a drop of mayonnaise.

Salami and cream cheese rolls

Salami roll with cream cheese

Ingredients:

• Butter (softened) - 5 kg;
• Salami (cut thin slices) - 300 gr;
• Bulgarian Green pepper(cut into thin strips) - 1 piece;

Preparing salami rolls:

1) Spread cling film on the table, lay out the cheese, cover with another layer of film and roll out with a rolling pin into a centimeter-thick layer.

2) Carefully remove the film and spread the salami over the entire surface of the cheese, then cover again with film and carefully turn over.

3) Remove the film from the other side and spread the green bell pepper on the cheese.

4) Now roll it all up into a tight roll, leaving no air voids.

5) Cut with a very sharp knife, constantly wiping the blade.

Serve by laying the rolls on a round cracker.

Rolls with red fish in lavash

Thin Armenian lavash

Ingredients:

• Lavash (Armenian thin);
• Fillet of red fish;
• fresh greens

Preparation of rolls from pita bread:

1) Lay out cling film or foil on a flat surface.

2) Put pita bread on a film or foil.

Red fish rolls in lavash

3) Spread pita bread evenly with butter or cheese.

4) Cut the red fish fillet into thin plastics and spread in an even layer on the butter or cheese.

5) Finely chop the fresh greens and sprinkle it on top of the fish.

6) Now with the help food film or foil tightly twist the stuffed pita bread into a roll, fix it.

7) If necessary, trim (cut) the edges of the pita bread and place the roll in the refrigerator for about an hour.

8) After the time has elapsed, remove the roll from the refrigerator and cut with a thin sharp knife into rolls 2 cm thick.

9) When serving, put the rolls on a dish, decorate with herbs.

Ham rolls with stuffing

Ham rolls

Ingredients:

• Ham
• Toothpicks (for fixing rolls);
• Fresh cucumber or fresh cabbage;
• Canned corn;
• Chicken egg;
• fresh carrots;
• Mayonnaise - to taste;
• Salt, pepper - to taste

Tie the ham rolls with green onions

The amount of ingredients depends on the number of rolls cooked.

The complexity of the recipe is that the ham and cucumber will need to be cut thinly.

Instead of toothpicks, you can use feathers to fix the rolls. fresh onion or pigtail cheese.

Preparing rolls:

Let's start with the preparation of the filling.

1) Boil eggs, cool, peel, chop finely or grate on a fine grater.

Tie the ham rolls with pigtail cheese

2) Peel the carrots, rub on a coarse grater.

3) Open a jar of corn, drain the liquid. It is better to put the contents of the jar in a colander - so all the liquid will drain.

4) Mix eggs, carrots and corn in a bowl and season with mayonnaise, salt and pepper to taste. Do not add a lot of mayonnaise, the filling should not be liquid.

5) If you decide to put a cucumber in the rolls, then cut it into thin circles. If fresh cabbage - then chop it thinly into strips.

6) Cut the ham into thin slices.

7) Spread thinly sliced ​​cucumbers or cabbage evenly on thinly sliced ​​ham plastics.

8) Then we lay out the filling and roll the ham with the filling into a roll.

9) Fix with a toothpick. We remove for half an hour in the refrigerator.

10) Then we beautifully lay out the rolls on a dish, decorate with herbs and serve.

Ham rolls with sausage cheese and carrots

Ham rolls

The filling for ham rolls can be fresh carrot And smoked sausage cheese.

Preparation of ham rolls:

1) Grate fresh carrots on a coarse grater.

2) sausage cheese also grate on a coarse grater.

3) Mix carrots and cheese, season with mayonnaise, salt and pepper to taste and if desired, mix.

4) Put the filling on the ham plastics and form rolls with toothpicks.

5) Refrigerate and serve.

Stuffed red fish rolls

fish rolls

Ingredients:

• Red fish fillet (slightly salted);
• Cream cheese (any soft);
• fresh greens

Preparation of red fish rolls:

1) Cut the fish into plastics;

2) Evenly distribute soft cream cheese by fish;

3) Sprinkle with finely chopped herbs;

4) Form rolls, fix in any of the ways.

5) Refrigerate for 30-40 minutes.

6) Serve chilled, garnish with herbs.

Mini boat sandwiches made of red fish

canape boats

Ingredients:

• Black bread;
• Fillet of red slightly salted fish;
• Butter or creamy soft cheese;
• Bulb onions;
• Green pea;
• lettuce leaves

Preparing sandwiches:

1) Cut the crust off the black bread.

2) Cut the bread into equal squares or rectangles.

3) Spread softened butter or soft cheese on the bread pieces.

4) Cut the fish fillet into cubes in the size of bread blanks, put the fish on bread slices with cheese.

5) Peel the onion, sort it into layers. Cut strips - these are future sails.

6) Put our “sails” on toothpicks and fix the resulting “masts” on sandwiches.

7) Decorate with peas on top of the “mast”.

8) Festive dish garnish with lettuce leaves and lay out the resulting boats.

Sandwiches (mini) with herring

Canape with herring

Ingredients:

• White bread;
• Butter or soft cream cheese;
• Salted herring (fillet);
• Onion (red);
• pickled cucumber

Making mini sandwiches:

1) Cut white bread into identical cubes or sticks, dry in the oven so that the slices of bread are slightly browned.

2) Spread butter or cheese on bread.

3) Cut the herring fillet into pieces (according to the size of a sandwich).

4) Put a piece of herring on top of butter or cheese.

5) Separate the onion into layers and cut into strips (“sails”).

6) Put the “sails” on the toothpicks, form the “masts”.

7) Place the "masts" on the sandwiches.

8) Top the “mast” with pickled cucumber slices.

Sandwiches with red fish and caviar

Sandwiches with red fish and caviar

Ingredients:

• White bread;
• Butter (softened);
• Fillet of red fish;
• Caviar red or black;
• dill greens

Preparing sandwiches:

1) Cut the crust off the bread.

2) Cut the bread into equal pieces.

3) Spread the pieces with a thin layer of softened butter.

4) Cut the fillet of red fish into thin plastics in the size of a sandwich.

5) Place a second slice of bread on top, brushed with a thin layer of butter.

6) Finely chop the greens and sprinkle over the oil.

7) Lay out the caviar last. Caviar can be red or black. You can combine and make multi-colored sandwiches.

8) Place the sandwiches in the refrigerator for 30 minutes.

9) Put the finished chilled sandwiches on a dish covered with lettuce. Serve to the table.

Sandwiches with red caviar “Berries”

Sandwiches with butter and red caviar

Ingredients:

• Canape or White bread;
• Butter or soft cream cheese;
• Red caviar;
• parsley

Preparing sandwiches:

1) Cut white bread into slices. If these are canapes, then they are ready to eat. If desired, bread or canapes can be dried in the oven (to brown).

2) Spread an even layer of butter or cream cheese on the bread.

3) Lay out the red caviar in the form of a berry.

4) Put the parsley leaves next to the caviar - you get berries with leaves.

5) Chill the sandwiches in the refrigerator.

6) Serve chilled on a beautiful platter.

Sandwich with boiled sausage and tomato "Ladybug"

Sandwiches “Ladybug”

Ingredients:

• Canape or white bread;
• Creamy soft cheese;
• boiled sausage or ham;
• Cherry tomatoes;
• Olives (black)
• Parsley or dill greens
• Mayonnaise;
• lettuce leaves

Preparing sandwiches:

1) Dry the bread or canapes in the oven.

2) Spread the bread with a layer of cheese or mayonnaise.

3) Cut the sausage into thin plastics and place on the cheese.

4) Put parsley or dill leaves on the sausage.

5) Lay the tomato on the leaves. Cherry tomatoes need to be washed, cut in half, cut a narrow corner from one edge, and cut off from the other small piece.

6) Cut olives into quarters. Attach one quarter next to the tomato.

7) From the stalks of greenery, make antennae and attach to the olive.

8) A few pieces of olives cut into pieces small pieces and decorate the tomato with these pieces - make black spots.

9) Put two dots of mayonnaise on olives - these are eyes.

10) Arrange on a platter lined with lettuce.

That's all! Our ladybugs ready! Serve to the table.

Sandwiches with chips

Cold snack with chips

Ingredients:

• Hard cheese - 10 grams;
• Tomatoes - 300 grams;
• Garlic - 2-3 cloves;
• Greens - to taste;
• Mayonnaise - to taste;
• Wide potato chips (like Pringles) Pringles));
• Black olives or olives - for garnish

Preparing sandwiches:

1) Three cheese on a fine grater.

2) Cut the tomatoes into small cubes or sticks.

3) We clean the garlic and pass it through a press.

4) Finely chop the greens with a knife.

5) Mix cheese with garlic, add tomatoes and herbs, mix.

6) Now you need to add mayonnaise to the salad to taste and, if there is not enough salt, salt. Don't forget - the chips are already salty!

7) We spread our salad on chips, decorate with olives, olives on top.

8) Serve immediately, otherwise the chips will soften.

Cold appetizer of eggplant “Peacock's tail”

Cold eggplant appetizer

Ingredients:

• Eggplant - 2 pieces;
• Processed cheese - 2 pieces;
• Eggs - 2 pieces;
• Garlic - 3-4 cloves;
• Mayonnaise - to taste;
• Fresh cucumber - 1 piece;
• Bulgarian red pepper - 1 piece;
• Pitted black olives - for decoration;
• Salt, pepper - to taste;
• Vegetable oil - for frying

Preparing the Eggplant Snack:

1) Wash the eggplant, cut into 1 cm circles, fry on both sides in vegetable oil until golden brown. Do not salt!

2) After frying, lay the eggplant on a paper towel to absorb excess oil.

3) Cool the eggplant.

4) Hard-boiled eggs, peel, grate on a fine grater.

5) Grate the processed cheeses on a fine grater (pre-hold the cheeses in the freezer for 30 minutes - it's easier to grate them).

6)

7) In a bowl, mix cheese, garlic, eggs and season with mayonnaise. Get a salad.

8) Remove the olives from the jar and cut in half.

9) Cucumber cut into thin slices.

10) Wash sweet bell pepper, remove seeds, cut into quarters. Then cut the pepper quarters into thin strips.

11) Spread the lettuce evenly over the fried and cooled eggplant slices.

12) On one side of the eggplant, put a circle of cucumber, and on top of the cucumber - half an olive, lightly smeared with lettuce from the bottom (so the olive will hold on stronger).

13) On the other hand, lay a strip of pepper along the very edge of the eggplant.

14) Arrange on a platter peacock tail eggplant and serve.

Cold appetizer of bell pepper and cheese

Appetizer from bell pepper and cheese

Ingredients:

• Hard cheese - 250 grams;
• Butter - 150 grams;
• Walnut - 10 pieces;
• Bulgarian sweet pepper ( different colors) - 4 pieces;
• Garlic - 2-3 cloves;
• Parsley and dill greens

Preparing a Pepper Snack:

1) Wash the peppers, cut off from the side of the stalk, it will turn out like a cap. Do not throw away the lid - it will still come in handy. Remove seeds from peppers.

2) Grated frozen butter.

3) Rub the cheese on a fine grater.

4) Peel the garlic, pass through a press.

5) Walnuts grind.

6) Finely chop the greens with a knife.

7) Mix all ingredients thoroughly.

8) Stuff the peppers tightly with the resulting mass, close with the pepper cap set aside for a while and put in the refrigerator for at least 30 minutes.

9) Before serving, remove the peppers from the refrigerator, remove the lid and cut with a sharp knife into circles 1.5-2 cm thick.

10) Beautifully put on a dish, decorate with herbs on top and serve.

Stuffed tomatoes with rice and salmon for a snack

Stuffed tomatoes for a snack

Ingredients:

• Medium-sized tomatoes - 5 pieces;
• Rice is better scalded (such rice turns out to be more crumbly) - 2 table. spoon
• Salmon (slightly salted) - 50 grams;
• Fresh cucumber - 1 piece;
• Greens - to taste;
• Vegetable oil (olive) - 2 table. spoons;
• Lemon juice - to taste;
• Salt, pepper - to taste

1) Wash the tomatoes, cut off the top with a knife (about 1 cm), remove the tomato pulp with a spoon. Turn the tomatoes upside down on a paper towel to drain excess juice.

2) Boil rice until tender.

3) Cut the fish fillet into small cubes.

4) Cut the cucumber into small cubes too. If the skin of the cucumber is too thick, peel the cucumber.

5) Finely chop the greens with a knife.

6) Mix rice, fish, cucumber and herbs. Add salt, pepper to taste, lemon juice and vegetable oil. Mix everything well.

7) Stuff the tomatoes tightly with the mixture.

8) Garnish with fish pieces and herbs.

Appetizer Stuffed Tomatoes with Garlic Cheese

stuffed tomatoes

Ingredients:

• Fresh tomatoes are big size- 12 pieces;
• Hard cheese - 150 grams;
• Mayonnaise - 3 table. spoons;
• Garlic - 3-4 cloves;
• Greens - to taste;
• Salt, pepper - to taste

Hard cheese can be mixed with soft or processed cheese - it will turn out even tastier!

Preparing tomato appetizers:

1) Wash the tomatoes thoroughly, wipe with a napkin, cut off the cap from the side of the stalk, carefully remove the pulp with a teaspoon, turn it over onto a napkin. Put the remaining parts of the tomato in bowls - do not throw away. Separate lids and separate pulp.

2) Three cheese on a fine grater.

3) Peel the garlic, pass through a press.

4) In a bowl, mix cheese, garlic, tomato pulp. Season with mayonnaise, salt and pepper to taste.

5) Stuff the tomatoes tightly with the mixture. Do this carefully with a teaspoon.

6) Sprinkle finely chopped herbs on top.

7) cover stuffed tomatoes the remaining lids. Or lay out in a circle with green peas, it looks very impressive!

How to originally serve caviar to the table

Beautiful shells with caviar

Ingredients:

• Shell pasta;
• Red caviar;
• Black caviar

1) Boil large shells, rinse.

2) Put black and red caviar in ready-made shells.

3) Serve with greens or salad.

How nice to serve a lemon? Rosette of lemon

Lemon roses

You will need:

• Lemon with thick skin
• Toothpick or small baking dish;
• Fresh parsley

Making the Lemon Rose:

1) Cut the lemon with the peel into thin slices.

2) Lay the slices on top of each other. It will turn out a kind of train from lemon slices.

3) Now carefully twist the slices together into a roll, grabbing each of the slices. It will take a little bit of ingenuity!

4) Once collected, pin the bottom with a toothpick or place the rose in a mold.

5) Garnish the roses with parsley leaves.

Serve to the table. Guests will be delighted!

Bon appetit!

Great( 27 ) Badly( 2 )

The approaching holiday excites and makes you wait impatiently. Here it is already close, we figure out what will be hot, buy a bottle of wine ... But neither one nor the other will decorate the table and will not give it such refinement as cold appetizers. There is truly scope for creativity for any hostess.

A cold appetizer and a salad decorate the table, they are usually decorated with figures of vegetables or just greens, it is on them that the gaze of a guest approaching the table falls, they are designed to impress all gourmets.

What cold appetizers should be prepared for the festive table?

Let's start with the classics - aspic .

IN Ancient Rus' this dish has always been cooked on and. It was believed that pork was supposed to be cooked on this holiday, because the pig, the only farm animal, did not come to congratulate the newborn Jesus.

• Pork knuckle;
• pork legs - a couple;
• beef broth - per kilogram;
• salt, peppercorns, Bay leaf;
• garlic - 3-4 medium heads;
• carrot.

Rinse the meat thoroughly, cut out everything that you do not like. Cut or chop the bones and rinse again. Peel carrots. Put in cold water and boil small fire pretty long. If you cook in a pressure cooker, it will be much faster, but the broth will not be as clear!

Carrot is designed to give beautiful colour broth, so that when everything is cooked, you can take it out. She is no longer needed here.

Strain the broth very carefully, not even through a strainer, but through a strainer with gauze: otherwise ready meal can hit small bone. From the bottom, do not drain into jelly at all, give it to the dog. The animal will be delighted, but he will not care about the bones! We pour two spoons of broth into a saucer and put it in the refrigerator: this is a test - whether it will harden. And we go to disassemble the meat.

The main thing here is not to skip the bones, on the one hand, and not to overfeed the dog, on the other. And then here she is sitting, with all her doomed appearance showing that it will be hard for her to help deal with the contents of the pan, but the dog is a friend of man because he is ready to take a risk ...

The meat is disassembled and chopped (can be passed through a meat grinder), finely chopped garlic, can be passed through a press; put in hot broth. Boil garlic is not worth it, he does not like too high a temperature.

We check if our broth has frozen in the refrigerator. If yes - fine, if not - add a little gelatin, it will help the jelly to harden. Gelatin is now what you will not meet! We read the instructions and act according to it.

If you want, you can somehow decorate the jelly. If you are against such excesses, lay out the meat in forms and fill it with broth. Set to freeze in the refrigerator.

Before serving, depending on your intention and appearance molds, you can take out the jellied meat by carefully turning the molds onto a dish. Or you can submit it directly in the form, especially if the form is beautiful, and the holiday is “for your own”. Most delicious aspic always turns out . Don't forget to serve a good horseradish!

Another traditional cold appetizer - diner "Napoleon" .

• Ready puff cakes;
• mayonnaise in a solid amount;
• hard-boiled eggs - 5 pcs;
• ham - about 300 g;
• cheese - 500 grams;
• pickled mushrooms - half a can.

This dish is prepared very quickly, and looks very impressive.

We literally grease the cakes a little with mayonnaise, cover with a film and set aside. They need to soften up a little.

Three eggs on a coarse grater, add grated cheese and mayonnaise to them - so much so that it is not too cool. The mass should be smeared, not molded. Stir and set the bowl aside for now.

You can choose another filling. For example, champignons with onions (lightly fried) and cheese; boiled chicken with cheese and champignons, salted or canned fish, vegetables (eggplant, sweet pepper, herbs) finely chopped and stewed with vegetable oil.

We cut the ham into neat strips, set aside in another bowl. We look through the pickled mushrooms and leave the most beautiful ones to decorate the "Napoleon".

Let's start assembling. Lubricate the first cake generously with egg-cheese mass. On top we put a little mushrooms.

We put the second and press. We grease this one only slightly, then put the ham and level it.

We put the third cake, again we press. Not him - the remains of cheese with an egg. Decorate with mushrooms. Our cake is ready, but it is advisable to keep it in the refrigerator for a couple of hours. Prepare such a cake in.

Let's cook some more rollmops And that's it for the classics.

Rollmops were invented by the Germans, adored by Poles, Swedes, Estonians. And we will try to serve them for the holiday as an appetizer for vodka - especially for patriotic people who do not drink wine.

There are over a dozen rollmops recipes. Let's try an assortment of two types.

In essence, a rollmops is a herring roll with a small amount of filling. Rollmops are supposed to be lightly marinated.

• So, herring - 10 fillets;
• carrots - 2 pcs;
• onions - 3 heads;
• garlic - 2-3 cloves;
• capers - to taste;
• pickled cucumbers - 2 pcs (large);
• wine vinegar - 500 ml;
• sunflower oil - 100 ml;
• honey - a tablespoon;
• mustard - a tablespoon;

Carrots should be grated on a coarse grater, chop the garlic, mix them and salt. Heat the oil to a boil, pour a tablespoon of vinegar into it. Pour over the carrots and let it stand until it cools down by itself (or longer).

We will analyze the herring into fillets. We pull out all the bones (you can use a magnifying glass and tweezers). Cucumbers cut into cubes, capers, if they are large - into quarters or less. Chop the onion and lightly sauté. Spread fillets with mustard, and half of them with honey.

Serve, of course, with potatoes and as an appetizer for vodka.

In one filet (without honey), we wrap pieces of cucumber and caper. In others (with honey) - spicy carrot and a passivated beam.

Fasten all rollmops with toothpicks or skewers, put in a bowl and pour marinade: vinegar, peppercorns, brought to a boil and cooled to room temperature. Sprinkle with onion rings and leave to marinate for about a day in the refrigerator.

If you decide to have a buffet, ordinary snacks will not work. Let's try to cook baskets or vol-au-vents with salad .

Baskets can be bought at the store: messing around with them before the holiday, when there are so many things to do, is irrational.

Flounces do not take long to make yourself. To do this, we slightly roll out a layer of puff pastry, cut out several larger circles from it, and then cut out small circles from half of it with a glass to make “bagels”. Lightly grease large circles with an egg, put a “bagel” on top and bake for 7-10 minutes.

During baking, the dough will rise and you will get dough cups that can be filled with salad.

You can take any salad for filling (look), but it’s better not to be “raw”: from crab sticks, from avocados, from boiled beets. And you can also fill them with caviar, herring, chopped and mixed with butter, and so on. Surprise your parents by cooking rolled on.

To decorate buffet table, snack cakes are perfect.

crackers

• Butter;
• soft processed cheese type "Viola": creamy and with herbs;
• you can have several slices of cold-smoked salmon;
• tomato paste;
• parsley for decoration.

In the melted cheese with herbs, add a spoonful of tomato, mix thoroughly. If you don't like the color, add a little more tomato.

We fasten the crackers in pairs, layering with butter.

Put a small piece of fish on some cakes, and on top confectionery syringe Squeeze cream cheese nicely. For others - tomato cheese, garnish with a parsley leaf.

And as light snack – stuffed chinese cabbage .

Stuffed recipes Chinese cabbage huge multitude. We will do the simplest.

• Chinese cabbage (we need inner, softer leaves);
• cottage cheese;
• red sweet pepper;
• greenery.

Finely chop the pepper, mix with curd cheese and chopped herbs.

We will wrap it in Chinese cabbage leaves, as you like: even in envelopes, even in rolls.

And now a few more simple recipes that will please both children and adults.

Vegetable "sticks" with sauce

• Young celery stalks;
• young carrot;
• cucumbers;
• soft processed cheese;
• Greek natural yogurt;
• garlic;
• mayonnaise;
• dill;
• radish.

Wash the petioles thoroughly and clean from coarse elements. Cut the cucumber lengthwise into 4-8 "sticks", depending on the thickness of the cucumber. We wash and peel the carrots, if it is thick, we will also cut it lengthwise, and if it is thin, we will leave it like that.

Let's make sauces:

1. Mix the melted cheese with mayonnaise, chop the dill and add it there. Pass the garlic through a press and add it to the sauce as well. Let's mix.
2. IN Greek yogurt add finely grated radish. If it is very liquid, you can put a spoon or two of hard cheese grated on the smallest grater.

We dip the "sticks" in the sauce and eat with pleasure. delicious sauce, instead of celery, you can spread on bread or potatoes.

Tiny sandwiches - canapes - can be prepared with anything. It is better to make 5-10 different pieces.

1. Crackers spread with curd cheese and a pitted olive.
2. The same, but sprinkled with a mixture of herbs.
3. Pieces of white bread smeared with mustard, cucumber and smoked meat.
4. The same, but grease with melted cheese and top with a slice of tomato.
5. A piece of black bread smeared with horseradish, and boiled pork on it.
6. A piece of black bread, dried in a toaster, lightly rubbed with garlic, and a sprat.
7. A piece grain bread, dried in a toaster, and finely chopped, stewed eggplant, sweet pepper and tomato (cool beforehand!).

With recipes holiday sandwiches can be consulted.

boats

This dish is very popular with children.

• cucumbers;
• crab sticks;
• canned corn;
• some mayonnaise;
• red bell pepper.

Wash the cucumbers, cut in half lengthwise, take out the inside with a spoon.

It is not required, it can be cut somewhere in.

Finely chop the crab sticks, mix with corn and lightly season with mayonnaise and salt.

Wash the pepper, remove the seeds.

We cut out sharp triangles from it - these are the sails of our "boats".

Insert into each boat wooden skewer, pricking a "sail" on it.

The boats are ready to sail for the children's party.

And finally cheese balls .

• Cheese hard or semi-hard - 500 g;
• mayonnaise;
• quiche-mish;
• almond;
• hard-boiled eggs - 3 pcs;
• sesame;
• frozen crab sticks;
• cherry.

Grate the cheese on the smallest grater, mix thoroughly with mayonnaise. Peel the eggs, grate on a fine grater. Crab sticks are also grated, without defrosting.

We divide the cheese mass into three parts. We take a little mass in the palm of our hand, make a “cake”, put the almond kernel on it, form it into a ball and wrap it in sesame seeds.

The last four dishes are perfect for a children's party.

From the second part of the mass we will make balls stuffed with quiche-mish, wrapped in crab sticks, and from the third - with cherry filling, wrapped in egg and salt.

Put the balls mixed on a dish, decorate with lettuce leaves.

Bon appetit!

Pickled tongue.

You will need:

Beef or veal tongue– ½ kg
- onion - 2 pcs.
- vegetable oil
- table vinegar- 2 tbsp. l.
- ground black pepper
- dried basil
- allspice peas
- ground black pepper
- sugar
- salt
- carrot

How to cook:

1. Rinse your tongue, put in a saucepan, cover with cold water, add peeled onion, carrot cut into large pieces, bring to a boil, reduce heat, cook for forty minutes.
2. Salt, pepper, add allspice peas, continue cooking for another hour and forty minutes.
3. Clean the finished tongue under running water.
4. Make a marinade: mix vegetable oil, granulated sugar, salt, vinegar, beat with a fork.
5. Cut the tongue into thin slices, sprinkle with chopped garlic, dried basil, pour over the marinade, mix well.
6. Put the snack in the refrigerator overnight. Stir several times.

Complex cold dishes and snacks

snack cake"Puff Napoleon".

You will need:

Canned sardines in oil - 2 cans
- boiled eggs- 5 pieces.
- a pack of mayonnaise - 2 pcs.
- boiled carrot- 2 pcs.
- boiled potatoes - 14 pcs.
- large biscuits salted cracker» - 45 pcs.
- hard cheese– 220 g

Cooking steps:

1. Peel potatoes, grate, mix with mayonnaise.
2. Prepare 2 eggs and a carrot in the same way, season with half of the garlic, passed through a garlic press. Add a little mayonnaise, stir.
3. Grate the remaining eggs, season with mayonnaise and garlic. Grate cheese, divide into 2 parts, add to egg mixture. Mash the fish with a fork, mix with the dressing.
4. On flat dish large size stack 9 crackers, cover with half of the potato mass. Make another layer, put another layer of carrot-egg mass on top. Place cookies on top canned fish. Fourth layer - crackers with boiled potatoes, again cookies and garlic-egg mass. Sprinkle the snack cake with chopped onions, refrigerate for 12 hours.

You will like and.

Herring in marinade.

Ingredients:

Herring - 2 pcs.
- a pinch of coriander seeds

- sugar - ½ tsp
- Apple vinegar- 5 tbsp. spoons
- water - one glass
- bulb

Cooking:

1. Make a marinade. Pour sugar, salt into the water, pour in apple cider vinegar, heat until all components are dissolved. No need to boil! Cool down.
2. Peel the herring, cut into pieces. Free the onion from the husk, chop into rings. Place the fish in a jar, transfer it with onions, coriander, peppercorns. Pour the remaining marinade, cover, leave for a day.
3. Remove the finished herring from the marinade, serve.

Preparing cold meals and snacks

"Spicy Raphaels".

Required products:

Large bunch of parsley
- olives for decoration
- mayonnaise - 2 tbsp. spoons
- processed cheese- 4 things.
- a large bunch of dill
- a clove of garlic - 2 pcs.

Cooking:

Grate the curds, pass the garlic through a press. Combine grated cheese, mayonnaise and cheese, stir well. With wet hands, form small balls of the same size. Wash parsley with dill, dry paper towel, finely chop individually. Dip half of the prepared balls in chopped parsley, and half in dill. Put the dish on a plate, optionally decorate with olives.

Prepare and.

Snack cake "Bravo".

Ingredients:

For test:

Egg
- sugar - 1 tbsp. l.
- soda - ½ tsp
- fatty kefir - 1 tbsp.
- margarine - 220 g
- flour - 2.5 cups

For filling:

Testicle - 6 pcs.
- large carrots and onions - 2 pcs.
- pickled cucumbers - 4 pcs.
- pig- Ground beef– ½ kg
- fresh champignons– ½ kg

For decoration:

Olives
- greenery
- cucumbers
- sausage assortment
- hard cheese

For sauce:

Sour cream, mayonnaise - 100 g each

Cooking:

1. Make the dough: chop frozen margarine with a knife, add flour, add kefir, egg, soda, granulated sugar, mix everything quickly. Divide the resulting mass into 5 parts. Roll each part thinly, prick with a fork, bake at a temperature of 180 degrees. Give the finished cakes a heart shape.
2. Fry minced meat with pre-peeled and grated carrots.
3. Cut the washed champignons into cubes, fry with onion rings.
4. Cut the cucumbers into cubes, rub the peeled eggs.
5. Make the sauce: combine the ingredients, stir.
6. Finished cakes stack on top of each other, pour sauce, layer different types toppings in this sequence - minced meat with carrots, pickles, eggs, mushrooms with onions.
7. Sprinkle grated cheese on top of the cake. Cover the sides with cucumber circles, herbs, if desired, decorate with cold cut roses, parsley and olives. Send the dish to the refrigerator for 3-4 hours or leave it overnight.

Preparation of cold dishes and snacks

Prunes with cheese in bacon.

Ingredients:

Bacon slices - 25 pcs.
- parmesan - 120 g
- large prunes- 25 pcs.
- pitted olives - 25 pcs.

Cooking:

Divide the Parmesan into 25 strips. Wash prunes, dry. Don't cut it all the way through. Place a piece of cheese on each berry. Wrap dried fruit in bacon strips. Place the blanks on a baking sheet lined with parchment. Put the baking sheet in the oven, heated to 220 degrees, bake for 25 minutes. Put the appetizer on a flat dish. Put on each toothpick green olive serve cold.

Prepare and.

Pickled eggs.

You will need:

Carnation buds - 10 pcs.
- quail egg - 10 pcs.
- black peppercorns - 10 pcs.
- salt - 2 teaspoons
- water - half a glass
- vinegar - 1 tbsp.
- a clove of garlic - 6 pcs.
- parsley and dill
- Bay leaf

How to cook:

1. Pour the eggs with cool water, boil, remove from the stove. Cover with a lid, wrap in a towel, leave for 10 minutes, rinse with cold water, peel.
2. For the marinade, mix vinegar, salt, peppercorns, cloves, bay leaves, cook for five minutes after boiling.
3. Put the eggs in a jar, add greens, pour hot marinade, marinate for 24 hours.

Cold meals and snacks

Vol-au-vents with red caviar and avocado.

Ingredients:

Butter - 2 teaspoons
- sprigs of fresh mint
- lime juice - a teaspoon
- salt
- avocado
- Red caviar
- puff pastry - 135 g

Cooking:

1. Puff pastry cut in the form of hearts, the second layer - make the sides.
2. Bake for 8 minutes in a preheated oven.
3. In a blender, mix lime juice and avocado, add salt and herbs.
4. To improve the taste, add a small amount of mayonnaise butter.
5. Stuff the flounces with avocado mixture, lay out the caviar.

Serving cold meals and snacks

Jellied meat.

Required products:

Green pea
- greenery
- onion - 120 g
- egg - 2 pcs.
- carrot - 220 g
- gelatin - 20 g
- beef - 320 g
- Red pepper

Cooking:

Put the meat, peeled onions and carrots in a saucepan, pour 1.5 liters of water, cook for one hour. 15 minutes before readiness, add bay leaf, pepper, salt. Separate the whites from the yolks. Squirrels cut into cubes, carrots - cut into cubes. Meat - crumble. Mix carrots, proteins and meat. Soak gelatin in 150 ml of boiled cold water, leave for the time indicated on the package. Strain the broth, add gelatin, put on the stove, bring to a boil. No need to boil! Put the greens in the molds and green pea, on top - carrots and meat with proteins. Pour in the broth and refrigerate until the dish is completely chilled.

You will like and.

Assortment of cold dishes and snacks.

Carrot chips.

Ingredients:

Dry rosemary - 2 teaspoons
- sea salt - 1.5 teaspoon
- carrot - 420 g
- olive oil - 25 g

How to cook:

Cut the carrot into thin slices using sharp knife or on a special grater. Spray with oil, stir well. Spread the prepared vegetables on parchment in one layer, put in the oven, at the set temperature - 150 degrees. It is desirable that there is a convention in the oven, if not, preheat the oven to a minimum by opening the door ajar. Watch the cooking carefully so the chips don't burn. Dry the chips for about half an hour. Flip once during the process. Let the chips cool completely, sprinkle with chopped rosemary and sea ​​salt.

Cold dishes and snacks photo:

Meatloaf with quail eggs.

Ingredients:

Chicken egg - 2 pcs.
- milk - 100 ml
- sunflower oil - 30 ml
- ground beef - 1 kg
- ground black pepper - a couple of pinches
- butter - 30 g
- onion bulb
- fresh parsley - 3 sprigs
- carrot
- white bread - one slice
- quail egg - 20 pcs.

Cooking steps:

Pour a piece of bread warm milk. Boil the eggs for five minutes, cool in water. Peel the carrots and onions, wash, dry, chop into small cubes. First, fry in sunflower oil, add prepared carrots, stir, fry for three minutes. Peel the quail eggs, wash the greens, chop finely. Whisk the eggs. Place minced meat in a deep bowl. Soften the bun in milk, add to the minced meat, stir. Add eggs, stir. Put greens, fried vegetables, stir. Line a baking sheet with parchment paper, grease generously. sunflower oil, spread the minced meat on paper in the form of a thick oval, evenly distribute quail eggs by drowning them. Roll up the roll so that the testicles are hidden inside. Place the roll in the baking sleeve, fasten it on both sides, bake in the oven, setting the temperature to 200 degrees. Carefully remove the baking sheet, cut the upper part of the sleeve, open the roll. Spread pieces of butter on top, put back in the oven, bake for 15 minutes. Remove the dish from the oven, remove from the sleeve, transfer to foil, put in the oven for another five minutes to brown the sides of the roll. Let it cool down for an hour.