Preparation of the New Year's menu. Sweets "Paradise Delight"

Drawing up a menu for any holiday table is a long and complicated business. And if we are talking about the menu on New Year, smoothly turning into morning, the task becomes more complicated at times. No, of course, you can simply prepare a whole table of proven dishes or, conversely, try to impress the guests by composing something exquisite or exotic, but all your work can go to waste if you miss some important points. It seems that everyone already knows that you can’t repeat yourself when preparing a salad (or salads) and a main course from the same products, but no - almost every second housewife will definitely have mayonnaise salads with chicken on the table, differing only in some components and the order of the layers, and the same chicken as the main hot dish ...

site "Culinary Eden" offers you sample menu for the New Year, focusing on which, you can easily prepare dishes to your liking and affordable. Traditionally, it is considered that holiday table there should be at least 1-2 salads from fresh vegetables or fruit, 1-3 cold appetizers (mayonnaise salads, by the way, refer specifically to them, and not to salads in the generally accepted sense), 1-2 hot appetizers, 1 main hot dish (crown, the best, the most successful!) and dessert - without him new year's eve nowhere.

Salad with shrimp and crab meat

Ingredients:
500 g shrimp
100 g imitation crab meat,
2 eggs,
1 fresh cucumber
1 red onion
50 g cheese
2 tbsp sour cream, 1/2 lemon,
2 tsp soy sauce,
lettuce, greens.

Cooking:
Boil the shrimp and peel. Finely chop crab meat. Cut the cucumber into slices, onion into thin half rings. Boil the eggs, cool and cut into small cubes. Mix sour cream, juice of half a lemon, soy sauce and mix with chopped herbs. Combine all the ingredients and season with the resulting sauce. Lay the lettuce leaves torn with your hands on a dish, put the salad in a slide and sprinkle with grated cheese.

Cabbage and Roquefort salad

Ingredients:
400 g fresh cabbage,
2 tomatoes
2 sweet fleshy peppers,
1 bunch green onion,
200 g Roquefort cheese (or any other blue cheese to taste),
250 g hard cheese,
2 tbsp olive oil,
2 tbsp balsamic vinegar,
salt, sugar, black ground pepper- taste.

Cooking:
The salad is prepared in bowls or portioned plates. cabbage leaves chop as thinly as possible and grind with your hands so that they soften and the juice stands out. Lay the cabbage in a thin layer on the bottom of the bowls. Cut the pepper into thin strips, tomatoes into slices, chop the green onion. Layer the tomatoes, peppers, and onions over the cabbage. Cut the blue cheese into small cubes and arrange on top of the vegetables. Grate hard cheese on fine grater and sprinkle over the salad. Combine olive oil, balsamic, salt, sugar and ground pepper in a bowl and pour over the salad.

Snack vegetable "rolls"

Ingredients:
2-3 carrots
2-4 garlic cloves,
½ stack salted nuts (peanuts, almonds or walnuts),
mayonnaise, cilantro or parsley,
leaves green salad or Chinese cabbage.

Cooking:
Grate carrots for Korean carrots, chop the nuts, pass the garlic through the press. Combine all ingredients, season with mayonnaise and mix. Arrange carrots on lettuce or Chinese cabbage leaves and wrap in rolls.

Beef and Mushroom Stroganoff Salad

Ingredients:
400 g boiled lean beef,
250 g pickled mushrooms,
1 sweet red pepper
2/3 stack. thick sour cream
2 tbsp lemon juice
1 tbsp fuck,
salt, ground black pepper - to taste,
green onion feathers, sweet pepper halves.

Cooking:
Slice the cold beef Bell pepper and pickled mushrooms in thin strips. Mix sour cream, lemon juice and prepared horseradish, add salt and pepper to taste and dress the salad. Arrange in halves of sweet pepper and garnish with green onion feathers.

Liver snack

Ingredients:
500 g liver,
1 liter of milk
2 eggs,
2 bulbs
2 tsp mustard,
100 g vegetable oil,


Cooking:
Soak the liver in milk for 1-2 hours, then clean from films and ducts, cut into cubes 1-1.5 cm in size and fry in vegetable oil. Cut the onion into cubes and sauté in vegetable oil until light golden color. boiled eggs cut into cubes. Combine liver, onion and eggs and season with mustard and butter sauce. Salt and pepper.

Ingredients:
1 kg tongue,
2 bulbs
1 carrot
100 g hard cheese,
2 eggs,
2 tbsp flour,
50 g butter,
1 cup cream
8 round buns
salt, pepper, herbs - to taste.

Cooking:
Boil the tongue, adding onions, carrots, peppercorns, roots and herbs to the broth to taste. Remove the finished tongue from the broth, dip in cold water and clean. Cut into thin strips. cook cream sauce: bake the flour in a dry frying pan, add the butter and mix quickly so that there are no lumps, dilute with a small amount of broth from the tongue and add the cream. Add the tongue to the sauce and simmer for 5-7 minutes. Cut off the top of the buns, but not completely, to get a lid, take out the pulp and fill with the resulting mass. Sprinkle with grated cheese, brush the sides of the buns with beaten eggs and place in a hot oven for 10-15 minutes to melt the cheese and brown the buns.

Ingredients:
1 kg shrimp
4 tbsp flour,
100 g butter,
200 ml cream
200 g hard cheese.

Cooking:
Boil the shrimp in salted water and peel them. Melt butter in a frying pan, add flour and lightly fry, stirring occasionally. Add about 800 ml of shrimp broth and mix until there are no lumps. Pour in the cream and let the sauce thicken over low heat. Put the shrimp in the sauce and boil a little. Divide into 8 cocottes or small refractory dishes, sprinkle with cheese and place in a hot oven for 5-7 minutes, until the cheese is browned.

Pike perch under a fur coat can become great alternative the usual New Year's salad - herring under a fur coat. Pike perch is an exceptional fish, juicy, fragrant. Try to cook this appetizer, and who knows, maybe new dishes for the New Year will take root in your family?

Pike perch under a fur coat

Ingredients:
500 g pike perch,
2 eggs,
2 potatoes
½ green apple
1 carrot
½ onion
100 g mayonnaise (or half mayonnaise with sour cream),
¼ lemon
Bay leaf, salt, peppercorns - to taste.

Cooking:
Boil the fish in a small amount of water, adding peppercorns, bay leaf, lemon and salt to taste. Disassemble the fish, removing all the bones. Boil potatoes and carrots, peel and grate on coarse grater. Grate the boiled eggs as well. Onion cut into small cubes. Grate apples on a coarse grater or cut into small cubes and sprinkle lemon juice. Put in a deep form in layers, spreading each layer with mayonnaise: fish - potatoes - onions - carrots - apples - eggs. Last layer do not lubricate. Put the form with a snack in the refrigerator and be sure to let it brew. Serve garnished with greenery.

When preparing the main dish from the menu for the New Year, pay attention not so much to the dish itself, but to the way it is served and decorated. Ordinary but very tasty signature cutlets cook with an unexpected topping or surprise. Meat, baked whole piece, marinate in spicy marinade and come up with an exclusive sauce for it. And be sure to consider decorating the dish!

Ingredients:
500 g mixed minced meat,
1 onion
3 pieces of stale white bread(not a loaf!),
100 g grated hard cheese
3 eggs,
2 tbsp sour cream or mayonnaise


Cooking:
Beat the eggs with a pinch of salt and sour cream (mayonnaise) and pour onto a greased baking sheet with sides. Place in preheated oven and bake until done. Minced meat, soaked white bread and onions pass through a meat grinder 2 times, salt, pepper and knead well until elastic. Lay out on the table cling film and lay the minced meat on it in a thin layer. Sprinkle with cheese. Place an omelet on top of the minced meat (preferably in a whole piece) and roll into a roll. Pierce the roll in several places and place in a hot oven for 40-45 minutes.

Pork "Piquant"

Ingredients:
500 g pork tenderloin,
4-5 kiwi,
1 large onion
100 g hard cheese,
mayonnaise mixed with sour cream, salt, ground black pepper - to taste.

Cooking:
Cut the meat into portions and beat off. Salt, pepper, fry over high heat for 2-3 minutes on each side and place on a baking sheet, greased with oil. Cut the onion into half rings and sauté in vegetable oil until golden brown. Peel the kiwi and cut into slices 0.5 cm thick. Lubricate each piece of meat with mayonnaise, put slices of kiwi on top of it, fried onions on it and sprinkle with grated cheese. Put the baking sheet in the oven preheated to 180ºС for 30 minutes.

Pork with apples

Ingredients:
1.5 kg pork,
2 tbsp vegetable oil,
2 bulbs
1-2 garlic cloves
150 g breadcrumbs,
½ lemon
1 large apple
3 tbsp parsley greens,
1 tbsp sage,
salt, black ground pepper - to taste.

For sauce:
2 apples
3 tbsp dry white wine
1 tsp brown sugar
1 tbsp butter,
a little ginger and cinnamon
1-2 tsp lemon juice.

Cooking:
For the filling, sauté 1 onion and garlic in a pan until soft. Remove from heat and add breadcrumbs, lemon zest, grated apple, sage and parsley, salt and pepper to taste. Cut the pork so that you get a fairly thin layer of meat. Beat lightly, salt, pepper and distribute the filling. Roll up, tie. Put the onion cut into rings in a greased form, place the roll on the onion and bake at a temperature of 200ºС for 30-35 minutes. Then reduce the heat to 180ºC and cook for 1 more hour. Cover with foil 15 minutes before finishing. For cooking applesauce grate apples, put them in a saucepan, add ginger, cinnamon and wine and cook over low heat for 5-7 minutes, stirring occasionally. Add lemon juice, salt, pepper and sugar, stir in the butter and beat with a blender until smooth. Transfer to a gravy boat and serve with roll slices.

Ingredients:
500 g pork
500 g chicken fillet,
500 g feta cheese,
2 cloves of garlic
8 tbsp breadcrumbs,
2 eggs,
salt, herbs, spices - to taste.

Cooking:
pork neck and chicken fillet cut into portioned pieces(8-10 servings), beat well, salt and pepper. Mash the cheese with a fork into a homogeneous mass, add garlic, passed through a press, chopped herbs and a little vegetable oil. Put the cheese on the pork pieces, then the chicken and roll into rolls. Tie with thick thread or skewers. Dip each roll in the beaten egg, then in the breadcrumbs and fry until golden brown in vegetable oil. Pour into the mold and bring to readiness in hot oven(approximately 20-25 minutes).

Here we come to dessert. Of course, it should be a cake, big, elegant and terribly tasty. Though not everyone will make it to dessert on this long night new year cake will delight you and especially the kids on the next, the same festive morning. Decorating a cake is a responsibility. Here your imagination can show the world the most real masterpiece! You can make a cake in the form of a symbol of the coming year or build Santa Claus's house on its surface, a snow-covered meadow with Christmas trees, or even make a cake in the form of a Christmas tree - the choice is yours.

New Year's cake with semolina soufflé cream

Ingredients:
6 eggs
1 stack Sahara,
1 stack flour,
1 sachet of vanilla sugar
1 sachet of baking powder
a pinch of salt.
Cream soufflé:
1 pack of butter,
1 can of condensed milk
1 glass of milk
1-3 tbsp semolina,
1 tbsp gelatin.

Cooking:
For the dough, beat the eggs, gradually adding salt, sugar and vanilla sugar. Mix flour with baking powder and add to eggs. Beat with a mixer for 20-30 minutes (the longer, the higher and fluffier your biscuit will be). Line the mold with baking paper and pour the dough into it. Put in the oven heated to 180-200ºС and bake the biscuit for 20-25 minutes. Don't open the door! Ready biscuit cool slightly in the tin, then invert the tin onto a towel sprinkled with sugar. Meanwhile, prepare the cream soufflé. Boil thick semolina in milk and set aside. Dissolve gelatin in a small amount of water and let it swell, then add ½ stack. warm milk and heat until dissolved. Beat softened butter until fluffy, gradually adding condensed milk. In small portions, add semolina and gelatin to the oil mixture, beating well with a mixer each time. Cut the cooled biscuit with a thread into 3 cakes and soak with syrup or cognac. Spread the cakes with cream and decorate according to your taste.

If you thought that it would be nice to add or replace something, you can find many interesting recipes with step by step photos in our New Year's section cooking recipes with photo.

Happy and delicious New Year!

Larisa Shuftaykina

For housewives, the approach of the holiday does not always mean pleasant chores. In most cases, we are puzzling over how to surprise guests after all, because Olivier and Herring under a fur coat have long been out of the gastronomic trend of restaurants. To make your preparation for the holiday not tiring, but enjoyable, we have selected some simple, but very interesting recipes. Happy cooking!

Menu for the New Year: preparing salads

Dish 1: Exotic Fruit Salad

Into the cold winter time this salad will be a fresh fruit outlet for fruit lovers. In addition, such a dish can become ideal alternative boring fruit slices.

What you need:

• one apple;
• one banana;
• one mango;
• one bunch of cold mint;
• A little fruit yogurt(quantity to your taste);
• a little lemon juice (amount to your taste)

Cooking:
First, remove the core from the apple. Note that the skin does not need to be peeled. The apple is cut into small cubes. Immediately pour some lemon juice over the sliced ​​apple. If this is not done, it will darken. As for the rest of the fruits, they are also cut into cubes. All fruits are filled with yogurt. Pay special attention to the feed. This salad is best served in small transparent vases or bowls. If there are none, just use small glasses or glasses. Chill the salad in the refrigerator before serving and garnish with a mint leaf.

Dish 2: Vegetarian Caesar

This salad is an undeniable classic, but it is rarely prepared in a vegetarian version. We offer to surprise your friends, especially since healthy eating now more than ever in demand.

What you need:

• one bunch of iceberg lettuce;
• three pieces of tomatoes;
• about a hundred grams Adyghe cheese;
• one handful of crackers;
• half a teaspoon of ground coriander;

What you need for the sauce:

• about a hundred grams heavy cream;
• one teaspoon of starch;
• lemon juice (half a lemon);
• two pieces of nori sheet;
• one teaspoon of spices to your taste;
• a little ground shamballa;
• a little rosemary;
• a pinch of Provence herbs;
• asafoetida;

Cooking:
We start with the fact that the olive oil, along with cream and starch, are heated in a saucepan. In the resulting mixture, add all these spices. As soon as you notice that the mixture thickens, add lemon juice to it, as well as pepper and salt. There are also two sheets of nori, previously very finely chopped. Blend everything using a blender.

Next, prepare the croutons. You can, of course, use purchased ones, but we recommend making them yourself. Moreover, the process does not take much time. We take half of white bread, cut it into characteristic cubes and dry it using a dry frying pan.

As for the Adyghe cheese, it is also cut into medium-sized cubes and fried until it turns brown. Sprinkle the top of the cheese with a pinch of coriander.

The final stages of cooking: tear the iceberg lettuce with your hands, and cut the tomatoes in half. If the tomatoes are large, then it is better to cut them into cubes. Season the fried cheese and vegetables with the prepared sauce and mix thoroughly. Add croutons just before serving. Also ready salad Sprinkle with parmesan cheese if desired.

Watch the video for inspiration detailed recipe salad preparation:

New Year's menu: preparing snacks

Dish 3: Philadelphia Cucumber Rolls

In the New Year's menu, an appetizer with an oriental accent will also be appropriate.

What you need:

• three pieces of fresh cucumbers;
• about two hundred grams of salted trout;
• one package of Philadelphia cheese;
• a little red caviar to decorate the dish.

Cooking:
The recipe is very simple and delicious - see for yourself. Three cucumbers are cut into thin longitudinal strips (in the form of plates). Trout is cut in the same way. Next, put a piece of fish on a cucumber plate and grease with cheese. Next, simply roll up the roll and, so that it does not unfold, we fix the snack with a skewer or a toothpick. When serving, decorate the rolls with red caviar.

Watch the video for inspiration detailed cooking rolls with Philadelphia cheese:

Dish 4: Scorched eggplant appetizer

Surely you know several recipes for snacks from this vegetable. It is difficult to spoil eggplant: appetizers from it are tasty, fragrant and, moreover, very appropriate on the festive table. As an option - with garlic and cilantro.

What you need:

• four fresh eggplants;
• four tomatoes;
• four cloves of garlic;
• one bulb;
• one bunch of cilantro;
• three tablespoons of vinegar;
• four tablespoons of olive oil;
• a little salt and pepper (to taste).

Cooking:
We start with the fact that four whole eggplants are fried on a fire (necessarily open). Fry until the skin turns black. The easiest way to do this is using a gas burner using a special grill grate.

Next, let the eggplant cool down. After that, carefully cut them lengthwise, pulling the pulp with a spoon. Tomatoes are processed simply: remove the skin from them, and then finely chop. Tomato pulp is mixed with eggplant, thinly sliced ​​onion, garlic (previously chopped) and a little cilantro are added there. The appetizer is seasoned with a small amount of oil and vinegar. We complete the preparation of the appetizer by adding a little salt and pepper to taste. Before serving, the appetizer should stand and eat for at least an hour.

Hot dishes

Meal 5: Chicken Picasso

What you need:

• four pieces of chicken fillet;
• four tomatoes;
• three pieces of sweet pepper;
• two bows;
• about a hundred grams of cheese;
• a few cloves of garlic;
• one cube of chicken broth;
• half a glass of water;
• half a glass of cream;
• two tablespoons of olive and butter;
• one teaspoon of Italian herbs;
• a little salt and pepper to your taste.

Cooking:
First, salt and pepper the chicken to taste. The chicken is then fried until golden brown. Fry in a mixture of butter and olive oil. We prepare the dishes in which we will bake, we shift the fried fillet there. We prepare the onion: cut it into rings and also fry using the same oil. Add the onion to the chicken.

For the sauce we need: garlic, tomatoes, half a glass of water, these seasonings and cream. This sauce is cooked for about five minutes, after which we fill it with vegetables and chicken in a baking dish. We put the form in the oven only with closed foil. Picasso chicken is cooked for about thirty minutes. The temperature in the oven is two hundred degrees. Next, remove the foil and sprinkle the chicken with cheese, previously grated on a coarse grater. Let the chicken stand for another fifteen minutes, and enjoy!

Dish 6: pasta with salmon

Gourmet guests will definitely appreciate it. Moreover, the most familiar version of the hot dish on the festive table is a tandem meat dish With mashed potatoes or just boiled potatoes. Let's try to surprise.

What you need:

• about two hundred grams of salmon;
• about two hundred grams of paste;
• about one hundred and fifty grams of heavy cream;
• one tablespoon of olive oil;
• about forty grams of butter;
• three cloves of garlic;
• one bunch of greens.

Cooking:
First, boil the pasta according to the manufacturer's instructions. Don't forget to add some olive oil to the pasta. Salmon cut into small pieces large size, after which it is fried in butter for about ten minutes. Pour the indicated amount of heavy cream into the pan with salmon and bring to a boil, after which we let it cook for a couple more minutes. Don't forget to add some chopped garlic and herbs. Done - the sauce can be combined with pasta. Note the cooking time: for tasty and original dish you will need no more than half an hour. Do not forget to sprinkle pasta with salmon with grated cheese when serving.

For inspiration, watch the video with the recipe for making pasta with salmon:

New Year's desserts

Meal 7: chocolate covered bananas

Another simple yet unusual dish. His secret is right choice bananas. If you buy a fruit unsuccessfully, then the taste will disappoint, so give it Special attention. It is best to choose a dessert variety of bananas. It is not difficult to determine them: as a rule, the size of such a fruit does not exceed twelve centimeters. The banana peel should be bright. At the same time, do not be afraid a small amount dark spots, this indicates the ripeness of the banana.

What you need:

• one ripe banana;
• fifty grams of chocolate pieces;
• a little confectionery topping to your taste;
• some coconut flakes;
• nuts (optional)

Let's start with the frosting. Here you need to be as careful as possible: the icing should not be bitter, otherwise the dessert will be hopelessly spoiled. You can choose any chocolate for icing. You can buy both milk and dark chocolate - it will be more diverse. We break the tiles into small pieces, and then melt them using a water bath. You can also melt chocolate in the microwave. After that, we clean our banana from unnecessary skins and cut into pieces of medium size. As a rule, there are two or a maximum of three. We pierce all the banana pieces with a toothpick. True, it is best to stock up on festive multi-colored skewers. Further, everything is simple: we dip a banana on a skewer in finished glaze chocolate, sprinkle coconut flakes, nuts, confectionery topping and leave the dessert in the refrigerator for at least twenty minutes. Guests will definitely appreciate: it turns out beautifully and tasty!

If you do not have the time or opportunity to cook for yourself, use the services of a personal chef who can travel to any kitchen and prepare everything for you. You can learn more about the service in our catalog.

What will be your menu for New Year's Eve? Share in the comments!

A few weeks before the New Year, when a barely noticeable magical aroma of tangerines already appears in the air, a very crucial moment comes in every family. The whole family gathers for advice, armed with a pen and a notebook, and a New Year's menu is compiled. This is a very responsible, time-consuming, but at the same time incredibly pleasant thing. I would like to have delicious salads on the New Year's table, and unusual snacks, and hot, and dessert, and properly selected drinks. Each member of the family has his own opinion and his own “taste of the New Year” on this matter. For some, this is the unchanged and favorite salad "Olivier", and for others - stuffed chicken or jellied fish. We offer you without changing family traditions, cook all your favorite things, and even please guests and loved ones with something new and original, offering wonderful recipes New Year's dishes.

New Year's menu includes appetizers, salads, hot dish, side dish, various drinks, fruits and, of course, desserts. Without them, it is simply impossible to imagine the New Year. Main Rule New Year's menu: food should be varied, tasty and beautiful!

Cheese sticks with avocado cream

Ingredients:
400 g cheese
150 g 5% cottage cheese,
100 g feta cheese,

1 garlic clove
juice of ½ lemon,
50-10 g salmon,
greenery.

Cooking:
Grate the cheese on a coarse grater, pour it in the form thin cakes into a non-stick frying pan and heat over low heat. The thinner the layer of cheese, the more openwork your basket will turn out, and, conversely, the more cheese, the denser it will be. Once the cheese starts to melt, remove the pan from the heat. Carefully remove the slightly cooled cakes with a spatula and place on pre-greased vegetable oil overturned glasses. Put the glasses of cheese in the refrigerator for 15 minutes. Cut the avocado in half, remove the pit and scoop out the pulp with a teaspoon. In a blender, mix cottage cheese, cheese, garlic, herbs, lemon juice and avocado. Fill with cream cheese baskets, top with chopped thin slices and salmon folded in the form of roses, decorate the baskets with dill sprigs, sprinkle a little with lemon juice.

Ingredients:
4 sweet peppers
250 g cheese
150 g butter,
2 cloves of garlic
10 walnut kernels,
1 bunch of parsley.

Cooking:
Carefully remove the seeds from the pepper, removing the stalk. Grate frozen butter and cheese. Pass the garlic through the press, chop the nuts and finely chop the greens. Mix everything and fill the peppers with this mixture tightly. Put them in the refrigerator for 30 minutes, and then cut into slices 5-7 mm thick and serve to the festive table on lettuce leaves.

Ingredients:
10-12 radishes,
100 g fat-free cottage cheese,
yolk of 1 boiled egg,
1 fresh cucumber
1 tsp sweet mustard,
2 tbsp sour cream
sesame seeds,
herbs, salt, pepper - to taste.

Cooking:
For a thoroughly washed radish, cut off the tops and carefully remove the core, leaving the walls about 5-7 mm thick, cut the bottoms a little for stability. Mash the yolk with cottage cheese, add sour cream and mustard, salt, pepper and beat this mass thoroughly with a mixer. Cut the cucumber into thin circles and lay them on a dish. Fill the radish cups with the prepared stuffing and place on the cucumber slices. Sprinkle with sesame seeds on top, decorate with herbs.

Ingredients:
400 g boiled chicken meat,
300 g champignons,
150 g canned pineapple,
¾ stack. sour cream
¼ stack. white wine,
2 tbsp chopped walnuts,
2 tablespoons mayonnaise,
spicy mustard, lettuce, a little dill.

Cooking:
Finely chop the meat and mushrooms and fry them. Then cool and mix with pineapple chunks. Mix together sour cream, mayonnaise, wine and mustard (to taste) and beat with a mixer. Season the mixture of meat, mushrooms and pineapples with this sauce. Put bowls or voluminous glasses on the inside with lettuce leaves and fill them with a prepared cocktail salad. Sprinkle chopped nuts on top and garnish with herbs.

Ingredients:
1 pineapple
150 g shrimp
1 apple
fresh parsley,
lettuce,
a few sprigs of parsley
mayonnaise, salt.

Cooking:
Cut the pineapple in half lengthwise. Remove the hard core, cut the flesh into cubes. Cut peeled apples into strips. Chop cooked and peeled shrimp. Leaf salad pick it up with your hands. Mix prepared foods, salt, season with mayonnaise and put in pineapple halves. Before you put the dish on the festive table, decorate it with parsley sprigs.

Tomato and grapefruit appetizer

Ingredients:
200 g tomatoes,

200 g soft cheese
50 g olives.
For sauce:
3 tbsp olive oil,

Cooking:
Grapefruits and tomatoes, peeled and white films, cut into thin slices, cheese into cubes. At the bottom of the dish, put the first layer of grapefruit mugs, the second - tomato slices and cheese. Garnish the salad with olives on top. From oil, herbs, salt and pepper, prepare the sauce, pour it over the salad and put it in the refrigerator for 30 minutes. Then take out, sprinkle with herbs and serve.

Salad of avocado and pine nuts

Ingredients:

200 g green lettuce leaves
100 g cheese
1 egg
¼ stack. shelled pine nuts,
2 tbsp butter,
2 tbsp olive oil (or any other vegetable oil),
1 tbsp breadcrumbs,
juice of half a lemon
salt pepper.

Cooking:
Cut the avocado in half, scoop out the flesh with a spoon, sprinkle it with lemon juice and crush with a fork. Finely chop lettuce leaves and mix with avocado, salt, pepper, season with olive oil. Cut the cheese into small cubes, dip each cube in an egg, roll in breadcrumbs and fry in butter. These fried pieces of cheese and pine nuts sprinkle the finished salad on top.

Ingredients:
700 g salmon fillet,
1 bell pepper,
1 red onion
vegetable oil,
salt, black ground pepper - to taste.
For marinade:
a piece (1 cm) of ginger root,
3 garlic cloves,
1.5 tsp coriander seeds,
½ tsp salt,
1 tbsp vegetable oil.

Cooking:
Toast the coriander in a dry frying pan over medium heat for 1 minute. Then remove from heat, let cool and grind in a mortar. Mince the garlic. Mix together all the spices and salt. cut into fish fillet into pieces, roll in spices, pour over with vegetable oil and refrigerate for 2 hours. Cut the onion into quarters, bell pepper into large pieces. After the time has passed, string on wooden skewers, pre-soaked before that for 15 minutes in water, fish alternately with sweet peppers and onions. Salt, pepper, drizzle with oil. Grill on the top rack of the oven (on the grill function) on both sides for 15 minutes.

Ingredients:
5 veal chops on the bone,
2 cloves of garlic
1 lemon
a few sprigs of fresh sage
1 tbsp vegetable oil,
2 tbsp butter,
salt, black ground pepper.

Cooking:
Rinse the chops well, pat dry with paper towels, and season with salt and pepper. In a frying pan, heat vegetable oil and 1 tbsp. butter and fry the chops on both sides until golden brown. Put the meat in a baking dish, cover with foil and place in an oven heated to 180 ° C for 10-15 minutes. Put the remaining butter, minced garlic and sage leaves into the pan and simmer for 1-2 minutes. Put the finished meat on a dish, pour butter with garlic and sage and serve with thinly sliced ​​lemon.

Ingredients:
700 g cod fillet,
4 tomatoes,
3 bulbs
1 lemon
3 garlic cloves,
2 tbsp butter,
½ stack white wine,
½ stack cream,
5-6 black peppercorns
parsley, salt, pepper.

Cooking:
Cut the cod fillet into pieces, salt, pepper and drizzle with lemon juice. Cut the tomatoes into small cubes. Chop the onion and fry in butter until golden brown. Then add tomatoes, chopped garlic, black peppercorns, wine to the onion and simmer for 3-5 minutes. Add salt, pepper and chopped parsley. Lubricate the baking dish with butter, pour some of the prepared sauce on the bottom, add cream, lay a layer of fish on top, pour sauce, then fish again, and sauce on top. Bake in an oven preheated to 180°C for 15-20 minutes.

Ingredients:
1 chicken
2 tomatoes
1 onion
1 stack sour cream
½ stack white wine,
1 tbsp flour,
1 tbsp butter,
salt pepper.

Cooking:
Cut the chicken into small pieces, salt and fry in butter with finely chopped onion. When the onion turns golden, pour in the wine, add the tomatoes, previously peeled and diced, close the lid and simmer until tender. To prepare the sauce, sauté the flour without oil, preventing its color from changing. Then add sour cream to the flour, bring to a boil, add salt and pepper. Arrange the cooked chicken pieces on a platter and pour over the sauce.

Ingredients:
2 chicken fillets,
2 cloves of garlic
2 tbsp honey,
2 tbsp soy sauce,
½ tsp provencal herbs,
1 tbsp sesame,
2 tbsp olive oil,
¼ stack. dry white wine
greens, physalis - for decoration,
salt, black ground pepper.

Cooking:
Rinse the chicken fillet, pat dry, rub with salt and pepper and fry in vegetable oil until cooked, put on a plate. Put the garlic, passed through the press, into the pan, Provencal herbs, sesame seeds, pour in the wine, soy sauce and honey and bring to a boil over low heat. Put the chicken fillet in the prepared sauce and simmer over low heat for 3-5 minutes, turning often so that the pieces are well saturated on all sides, and the sauce begins to caramelize. Lay out ready meal on a plate, decorate with herbs and physalis.

Roast with mushrooms and cauliflower

Ingredients:
500 g of pork pulp,
500 g cauliflower,
200 g champignons,
3 garlic cloves,
1 st. canned green peas
3 art. l. finely chopped green onion,
2 tbsp. chopped dill and parsley,
1.5 stack. meat broth,
2 tbsp starch,
salt pepper.

Cooking:
Cut the meat into small portioned pieces, lightly beat off, sprinkle with salt, pepper and fry in very hot oil on all sides until golden brown. Then transfer it to ceramic pot. In the oil remaining from frying the meat, fry the sliced ​​\u200b\u200bmushrooms, lightly salt and put on the meat. Disassemble cauliflower on the inflorescences and lay it on top of the mushrooms, put green peas on top of everything. IN meat broth dilute the starch, add the garlic, passed through the press, salt to taste. Pour the roast with the resulting mixture and simmer it in the oven at a temperature of 180 ° C for 30-40 minutes. Sprinkle the finished roast with herbs, let stand under the lid for 10-15 minutes and serve.

Ingredients:
5-6 small potatoes
100 g smoked lard with meat veins
50 g butter,
a few lettuce leaves
greens, salt, black ground pepper.

Cooking:
Wash the potatoes thoroughly, dry them, cut off small “lids” and cut out part of the pulp, leaving walls 1.5 cm thick, salt and pepper. Cut the fat into small cubes, put it in potato cups, and put a small piece of butter on top. Wrap each potato in a sheet of foil. Lay out on a bombarded coarse salt baking sheet and bake in an oven heated to 180 ° C for 40-60 minutes. Ready potatoes remove from foil, put on a dish lined with lettuce, garnish with slices of fresh vegetables, sprinkle with chopped herbs.

Sour cocktail with champagne

Ingredients:
½ glasses of champagne,
½ lemon (juice)
1 piece of sugar
1 circle of orange,
2 ice cubes.

Cooking:
Put a piece of sugar in a glass, pour lemon juice over it. Carefully, so as not to raise the foam, add the champagne. Garnish the rim of the glass with an orange slice and serve. celebratory drink with a straw.

Ingredients:
300 g cranberries
200 ml 30% cream,
400 g vanilla ice cream,
a few pieces of meringue,
2 tbsp powdered sugar
1 tbsp citrus liqueur.

Cooking:
Mash half of the cranberries, leave the second as is (instead of cranberries, you can take raspberries or strawberries, only in this case you will need half the powdered sugar). Sprinkle all berries powdered sugar and add liquor. Whip the cream well, break the meringue into small pieces. Mix the prepared ingredients with ice cream and arrange the dessert in glasses.

On our site you will always find even more New Year's recipes. Set a delicious and beautiful table, and most importantly, be happy in the coming year!

Larisa Shuftaykina

New Year's menu - a fairy tale edible dishes on the holiday table. Each housewife thinks over the menu long before New Year's Eve. With special curiosity and excitement, he chooses dishes that he will treat his loved ones.

Of course, in every family there are traditional and repeatedly proven recipes. But I always want to make new ones, fine dining and surprise everyone in the audience.

A wonderful holiday atmosphere begins with New Year's feast. On the table are delicious and beautiful: salads, pies, drinks.

Hot dishes

Red fish rolls

Every feast begins with appetizers, and the New Year is no exception. interesting recipe fish rolls on skewers will immediately attract the eyes of guests.

Ingredients for 6 servings:

• red fish fillet - 500 g
• soy sauce - 1 tbsp. l.
• lemon juice - 2 tbsp. l.
• dill greens - 1 tbsp. l.
• jar of stuffed olives
• ground black pepper, wooden skewers

Cooking:

1. Cut the fish into thin strips. Pepper it and pour it with a mixture of soy sauce and lemon juice.
2. Drain the cream brine. Wrap the fish strips around the olives and pierce with a skewer so that the roll is in the middle.
3. Heat the olive brine in a frying pan and place the fish rolls in it. As soon as the brine boils again, turn off the heat and cover the pan with a lid for 5 minutes.
4. Lay out the skewers with fish rolls onto a platter and sprinkle generously with chopped dill.

Red fish in dough

Fish in dough traditional snack holiday table.

Required for 6 servings:

• red fish fillet - 500 g
• lemon juice - 1 tsp
• fresh beer - 50 ml
• slaked soda - 1/2 tsp
• highly carbonated mineral water - 100 ml
• wheat flour - 200 g
• vegetable oil, ground black pepper, salt

Cooking:

1. Beat eggs, mix with soda, salt, pepper, add flour, pour in beer and mineral water. Knead the dough to a consistency similar to pancake dough.
2. Cut the fish fillet into small slices, sprinkle with lemon juice, salt and pepper to taste. Let sit 10 minutes and pat dry with paper towels.
3. Dip fillet pieces in batter and immediately fry in well-heated oil or in a deep fryer.
4. Pat the fish dry with excess oil on paper towels.

New Year's menu with canapes and red caviar

It is very convenient to have a bite of the first glass you drink with small and spicy canapes.

Ingredients:

• wheat bread - 300 g
• boiled eggs - 2 pcs.
• salmon caviar - 3 tbsp. l.
• butter - 6 tbsp. l.
• 1/2 lemon
• green onion

To boil eggs with cracked shells, they must be boiled in heavily salted water.

Cooking:

1. Cut the eggs into slices.
2. Cut the bread into slices and carefully cut circles out of them. Brush the bread slices with some of the butter and place the egg slices on top.
3. Around the circles of eggs, using a cornet, make sides 5 mm high from the softened remaining butter.
4. Place red caviar in the middle of each egg slice.
5. Decorate the canape with a slice of lemon and green onion.

Kholodets home team

Homemade jellied meat - the best snack which you always want to try.

Required products:

• beef knuckle - 1 pc.
• pork leg with hoof - 1 pc.
• chicken wings or legs - 2 pcs.
• non-lean beef - 200-300 g
• bulb - 1 pc.
• carrots - 2-3 pcs.
• garlic - 3-4 cloves
• parsley root, any herbs, salt
• a raw egg- 1 PC.

Cooking method:

1. Process the meat first. Scrap the leg and shank well and wash. Rinse the chicken parts. Soak all meat parts in water overnight.
2. The next day, place all meat parts in a saucepan with a thick bottom and cover with water. The water above the meat should be 6 cm high. Bring to a boil, remove the foam.
3. Put the peeled onion, carrot and parsley root into the broth.
4. Put the pan on a very quiet fire and cook for about 8 hours. Add water as it boils. The water should remain at the same level (6 cm above the meat). Salt to taste at the end of cooking.
5. At the end of the eighth hour, remove all meat parts from the broth. Separate the meat from the bones and chop finely. Strain the broth through cheesecloth.

If the broth has become cloudy, at the end of cooking, break a raw egg into it to collect small particles. Then take out the egg with a slotted spoon.

6. Finely chop the peeled garlic and herbs, mix with minced meat.

7. Put the meat with garlic in an even layer in an enameled tray with high sides. Pour in the broth. Cool, then refrigerate until completely set.

Mushroom caps stuffed with caviar

The presence of a dish with mushrooms is a must on the New Year's table - because they grow in the forest along with the Christmas tree.

Required for 4 servings:

• large champignons - 400 g
• sour cream - 200 g
• bacon - 50 g
• garlic - 2 cloves
• bulb
• thyme - 5 sprigs
• ground crackers - 2 tbsp. l.
• red caviar - 2 tbsp. l.
• vegetable oil, salt, pepper

Cooking:

1. Peel the mushrooms, rinse, cut off the legs and set aside. Lay the caps on a parchment-lined heat-resistant tray.
2. Finely chop the mushroom stalks along with the garlic, onion and bacon. Fry in a well-heated pan in vegetable oil, stirring, 5-7 minutes until soft.
3. Add thyme leaves, sour cream and 1/2 tbsp. l. crackers. Salt, pepper, stir and keep on fire, stirring, for another 1 minute.
4. Stuff the mushroom caps with the resulting mass and sprinkle with the remaining breadcrumbs. Put in the oven at 200 degrees C for 20 minutes. Turn on the function that covers the products with a ruddy crust.
5. Remove the mushrooms from the oven and place red caviar on top of the stuffed hats. Ready.

Salad "Olivier" with crab meat

Salads of this type are always included in the New Year's menu. And this recipe should not pass by your holiday table.

Ingredients for 4 servings:

• boiled potatoes - 2 pcs.
• medium-sized boiled carrots - 2 pcs.
• crab meat - 125 g
• fresh cucumber - 2 pcs.
• pickled cucumbers - 5 pcs.
• hard boiled eggs - 3 pcs.
• canned peas - 30 g
• mayonnaise - 100 g

Cooking steps:

1. Crab meat cut into cubes. If you have a fresh crab, then you need to boil it.
2. Cut carrots, cucumbers, potatoes and eggs into cubes of the same size.
3. Put the cucumbers on the bottom of the plate. Season carrots, potatoes, eggs separately with mayonnaise.
4. Put a layer of carrots on top of the cucumbers, then potatoes, peas and eggs.
5. Place a layer of crabmeat on top. Garnish with chives.

tongue salad cocktail

Include in the New Year's menu this recipe, beautifully designed and very satisfying.

Products for the recipe:

• boiled beef tongue- 120 g
• pickled red pepper pod - 1 pc.
• green pea- 2 tbsp. l.
• mayonnaise - 2 tbsp. l.
• cream 35% fat - 3 tbsp. l.
• dill greens for garnish

To hot boiled tongues it was easier to remove the skin, they are dipped for 2-3 minutes in cold water.

Cooking:

1. Finely chop the boiled tongue.
2. Cut red pickled peppers into strips.
3. Put tongue, pepper in a vase, add green peas, spices to taste.
4. Dress the salad with mayonnaise and cream. Sprinkle dill on top.

Delicious salad with beef fillet

Required:

• 120 g beef steaks - 4 pcs.
• red vinegar- 2 tbsp. l.
• orange juice - 2 tbsp. l.
• spicy mustard - 2 tsp
• potatoes - 2 pcs.
• green beans - 120 g
• head of green lettuce - 2 pcs.
• yellow paprika pod, cut into pieces - 1 pc.
• tomato - 2 pcs. cut in half
• pitted olives, cut in half
• olive oil - 4 tsp

Cooking:

1. Place the steaks in a flat dish. In a small form, stir 1 tbsp. l. vinegar, 1 tbsp. l. orange juice, mustard and pour over steaks. Cover the steaks with a lid and marinate in the refrigerator for 30 minutes, turning occasionally.
2. Boil potatoes in salted water for 15-20 minutes. Then drain the water and set aside.
3. Bring water to a boil in a small saucepan and cook beans for 10 minutes. Then cool.
4. Arrange lettuce leaves on a serving plate. Top with potatoes, beans, paprika, tomatoes and olives.
5. To season, mix the remaining orange juice and mustard with half the olive oil.
6. Remove the steaks from the marinade and deep fry in a pan. Cut them into wide strips. Put the meat on the salad, pour seasoning on top and serve.

Chicken salad with lychee, oranges, kiwi and avocado

Ingredients:

• smoked chicken breast - 300 g
• radish - 3 pcs.
• large orange - 1 pc.
• lemon - 1 pc.
• kiwi - 2 pcs.
• avocado - 1 pc.
• a can of canned lychee - 280 g

Refueling:

• mayonnaise - 150 g
• juice from canned lychees - 3 tbsp. l.
• lemon juice - 4 tbsp. l.
• cognac - 2 tbsp. l.
• salt, pepper mixture - to taste

Cooking:

1. Clear chicken breast from skin and bone. Cut it into large cubes.
2. Peel the avocado, cut it in half, remove the pit and cut the flesh into large cubes.
3. Drizzle avocado with lemon juice to keep it from browning.
4. Cut the rind off the orange along with the membrane. Carefully cut out the flesh.
5. Remove the skin from the kiwi, cut in half and then cut into slices 0.5 cm thick.
6. Rinse the radishes, cut off the tails, cut into small slices.
7. For dressing, mix mayonnaise, lychee juice, lemon juice, cognac. Add salt and pepper. Form a salad.
8. New Year's menu was supplemented with a new salad with a mysterious taste.

Video on how to make Christmas tree-shaped salads

See how you can diversify the New Year's menu with a Christmas tree-shaped salad.

The original idea of ​​serving salad creates a New Year's mood.

New Year's dish - trout with shrimps

Think about how the New Year's menu will surprise guests with a cooked dish. It should be unusual and new, like trout with shrimp.

Ingredients:

• trout - 1 kg
• peeled shrimp - 100 g
• mushrooms - 300 g
• butter - 8 tbsp. l.
• juice from 1/2 lemon
• loaf slices - 5 pcs.

Cooking:

1. Divide the fish into boneless fillets, cut into portioned pieces, salt, pepper, drizzle with lemon juice and let stand 30 minutes.
2. Mushrooms cut into slices.
3. Put the fish in a mold, add pieces of butter (4 tablespoons) and bake.
4. Shrimp and chopped mushrooms fry in the remaining oil.
5. Transfer the fish to a dish, spread mushrooms and shrimp around, and on the side, heart-shaped croutons cut from a long loaf and fried in the oil left after frying the mushrooms. Decorate with lemon and herbs.
6. To diversify the New Year's menu with the presence of trout with shrimp is the best delicacy of the holiday.

Goose in apples in the oven

The New Year's menu allows guests to make a choice and taste a piece of fragrant goose.

Required products:

• gutted goose - 3 kg
• sweet and sour apples— 1.5 kg
• butter - 50 g
• Antonovka apples - 10 pcs.
• cumin - 1 tsp
• meat broth - 1/2 cup
• sour cream - 1/2 cup
• salt pepper

Cooking steps:

1. Thoroughly wash the goose carcass, remove excess fat.
2. Put the bird in large saucepan, fill with water and boil until half cooked for 10 - 15 minutes in slightly boiling water. Then take out the goose and wipe it well paper towel. Rub inside and out with a mixture of salt, pepper and cumin. Let the bird stand for 2-3 hours at room temperature.
3. So far, we do not touch the Antonovka apples. Take sweet and sour apples and peel them and remove the seeds. If the apples are large, then cut them into quarters or eighths and put them in the abdomen. Put a piece of butter there. Sew up the incision with a harsh thread.
4. Preheat the oven to 220 degrees C. Spread the goose with sour cream and place on a baking sheet with its back up. Bake in the oven for about 20 minutes until the skin of the goose is well browned.
5. Reduce the oven temperature to 180 degrees C and pour 1/2 cup of stock into the pan. Roast the goose for about 2 hours, basting the goose with the juices and broth every 10-15 minutes.

Check the readiness of the goose with a knife - if it comes out of the incision clear juice, the bird is ready.

6. While the goose is baking, wash the Antonovka, cut each apple into quarters and remove the seeds. 20 minutes before the goose is ready, spread Antonovka on a baking sheet around the bird and set to bake.

7. Remove the threads from the bird, remove the apples from the abdomen, pour the sauce over the bird from the baking sheet and leave it under the lid for 15 minutes. Serve the goose: transfer to holiday dish, arrange the apples nicely around the perimeter.

Mackerel in the oven, baked in an envelope

Presence delicious fish on the New Year's table takes you to a fairy tale with a river. Be sure to write down the recipe in the New Year's menu.

Required for 4 servings:

• gutted mackerel 200 g - 4 pcs.
• celery stalk - 8 pcs.
• juice of one lemon
• garlic - 4 cloves
• vegetable oil - 4 tbsp. l.
• basil - 4 sprigs
• salt pepper

Cooking:

1. Rinse the mackerel well, salt. pepper and sprinkle with lemon juice.
2. On the fish, make 3-4 transverse cuts on each side and put basil leaves in them.
3. Cut two stalks of celery into cubes, put on a sheet of parchment or foil, lay the fish on top. Drizzle the fish with vegetable oil, add a clove of garlic crushed with the flat side of a knife, and wrap it in an envelope. Prepare each fish in this way with the remaining celery and garlic.
4. Place the resulting envelopes on a baking sheet and bake in the oven for 17 minutes at 250 degrees C.

Video on how to cook juicy chicken fillet for the New Year's table

Look at the recipe and include it in the New Year's menu, you will like it.

As a result, you will get a tender and juicy breast.

Viennese Sacher Cake

Ingredients:

• bitter chocolate - 450 g
• butter - 200 g
• sugar - 200 g
• egg - 8 pcs.
• wheat flour - 150 g
• ground almonds - 50 g
• apricot confiture - 150 g
• powdered sugar - 200 g

Cooking:

1. For the dough, melt 200 g of dark chocolate.
2. Mix the butter with 150 g of sugar.
3. Separate egg yolks from proteins, gradually mix with butter and chocolate. Add flour, almonds and mix again.
4. Fold in egg whites whipped with remaining sugar.
5. Put the dough in a parchment-lined form, level and bake for 50 minutes at a temperature of 180 degrees C. Finished cake cool, remove from the mold and cut horizontally.
6. On bottom cake apply half rubbed of that confiture, cover with the top one and spread with the remaining confiture.
7. Boil powdered sugar with 125 ml of water until a syrup is formed.
8. 200 g creamy chocolate grind, melt in syrup and cool.
9. Cover the cake with the resulting icing and decorate with the remaining chocolate.

New Year's menu with a delicious Broken Glass dessert - video recipe

New Year's dessert is prepared very quickly. You will definitely like it with its light and delicate taste.

Surprise your guests with this beautiful dessert.

No Bake Caramel Nut Dessert

Learn the recipe New Year's dessert fast food no baking.

Ingredients:

• cookies - 300 g
• butter - 150 g
• toffee milk - 400 g
• peanuts - 200 g
• chocolate - 180 g
• milk - 6 tbsp. l.

Cooking:

1. Crush the cookies into crumbs in a bowl. Add melted butter and mix well. Pour 2 tbsp. l. milk and mix again.

2. Put the resulting mass into a baking dish covered with parchment. Form size 20 x 20 cm.

3. We tamp the mass with cookies well.

4. We proceed to the preparation of the caramel-nut layer. We take toffees and place them in a bowl, add 2 tbsp. l. milk, put in the microwave to melt. Take out and stir occasionally.

If you buy nuts in a husk, then fry them first and the husk will easily separate. We divide the kernels of nuts into two parts.

5. Add nuts to a bowl of melted toffee and mix. We spread the caramel-nut mass in the form on top of the cookie layer and level it. You need to do this quickly, because the caramel hardens.

6. Doing chocolate icing. Break the chocolate into pieces, place in a bowl, pour 2 tbsp. l. milk and 10 g butter. Melt the chocolate in the microwave. Take out and stir from time to time.

7. Hot chocolate Pour over the caramel layer and smooth with a spatula. Sprinkle with ground nuts on top. Put in the refrigerator for 3 hours to harden.

8. With a warm knife, cut the cake into pieces, put on a dish. Ready. The New Year's menu was replenished with a cake prepared without any problems.

Nothing brings you closer than meeting the New Year 2017 together with your loved one. Intimate conversations under the tree, dancing by candlelight, kisses at midnight. And of course - a special festive table.

How to make New Year's Eve "romantic delicious"? You can limit yourself to fondue, slipping each other the most appetizing pieces, get inspired high french cuisine or use a well-designed menu.

Optimal for dinner for two will be five courses - main, side dish, salad, cold appetizer and dessert. Instead of a side dish, you can make two different salads.

Options for the New Year's menu 2017:

No. 1. "Exquisite idyll"

• Beef braised in wine
• Rice with lentils and dried cranberries
• Salad with apples and fennel
• Tartlets with parsley and red caviar
• Ice cream with honey and nuts

No. 2. "Satisfy your hunger!"

• Pork in the oven with pineapple and cheese
• Sliced ​​baked potatoes with herbs
• Salad with tomatoes, basil, olives and cheese
• Rolls with red fish
• Whipped cream with chocolate

No. 3. "With the world on a string"

• Chicken breasts in honey sauce
• Baked eggplant with mushrooms and cheese
• Salad with shrimp
• Canape with olives and mozzarella
• Dessert from cottage cheese with banana and chocolate

No. 4. " delicious love» (ideal if you are cooking together)

• Oven-baked trout
• Risotto with mushrooms
• Salad with tuna and avocado
• Toast with cottage cheese and garlic
• Fruit salad

No. 5. "Simplicity and Delicious"

• Pilaf with chicken and prunes
• Mushrooms baked with grated cheese
• Salad with tomatoes and nuts
• Salad leaves with salted cottage cheese
• Chocolate mousse

You can create your own menu according to your tastes.

Here are a few basic rules for intimate dinner 2017:

• It is not necessary that the table was bursting with dishes. Four or five courses, including dessert, will be enough.
• Choose light and compatible products. Avoid beans, peas, too fatty and salty foods.
• Check with your "half" her food preferences and the presence of possible allergies.
• Focus on aphrodisiacs. First of all, these are seafood, especially oysters, shrimps, mussels, red caviar. Avocados, dates, nuts, mushrooms, herbs, honey, onions and garlic increase sexual desire. From spices - Cayenne pepper, cinnamon, vanilla, ginger, fennel and others.
• Choose easy-to-prepare and already tried dishes. If you spend a lot of time in the kitchen, you will be exhausted by midnight. And here are the joint culinary experiments can be a wonderful love prelude to the holiday.
• Be creative and set the table in festive style. Divide the main course on plates and arrange as in a restaurant.

The main ingredient of any romantic dinner- this is Love. Meet the most fabulous holiday in the world with your loved ones!