Fish fried with green butter (No. 526)
Prepare a semi-finished product in the form of a bow or in the form of a figure eight. In the first case, cut the fillet into portions in the form of a rhombus, one per serving, make a cut in the middle along the piece and, inserting one end into it, unscrew the semi-finished product in the form of a bow, sprinkle with salt, pepper, breaded in flour, moisten in a lezon and breaded in white breading.
To obtain a semi-finished product in the form of a figure-eight, cut the fillet into strips 0.8-1 cm thick and 4-5 cm wide (the length of the pieces depends on the mass of servings), breaded in double breading, rolled up in a spiral in the form of a figure-eight, and then chopped with a skewer.
Fry the semi-finished product in deep fat and bring to readiness in the oven.
Cut raw potatoes into cubes, rinse, dry with a cloth, fry in the main way and salt.
cook hot tomato sauce(in one dish for two dishes). Dilute white flour sauté with slightly chilled broth made from fish waste, bring to a boil and boil for 25-30 minutes. Spasser the roots, onion and tomato puree, add to the sauce and cook until the vegetables soften. Strain the sauce, rub, bring to a boil, season to taste with salt, sugar, creamy margarine.
cook green oil. To do this, soften the butter, add lemon juice and finely chopped parsley or dill, mix well, mold into a cylinder or rectangle and cool.
On a warmed oval dish or small plate on the side, put fried potatoes, nearby, slightly covering the side dish, is a piece of fried fish. Garnish the fish with lemon and herbs. Separately, in a gravy boat, serve tomato sauce. Pour the melted butter over the fish served on a plate, and put a piece of green butter on the fish served on a platter.
Fish prepared in this way is a type of fried fish and is called colbert fish, or fish fried with green butter.
Pike perch 192/92, wheat flour 6, eggs 1/2 pc., crackers 15, fat 10. Green oil (No. 879): butter 8.5, parsley 2, lemon 0.8 g Garnish (No. 761): potatoes 290/217, fat 15. Sauce (No. 857): fish broth 53, margarine 4.5, wheat flour 3, carrots 5/4, onion 3/2, parsley (root) 2, tomato puree 26, sugar 1. Yield 335.
quality requirements. The taste of fish is moderately salty. The fish is well fried, the color of the crust is golden. Potatoes are soft and crispy. The sauce is slightly sour, fragrant, homogeneous. Dark pink color with glitter.
Fried fish in dough (No. 530)
Cut fillet without skin and bones into cubes 1-1.5 cm thick, 5-6 cm long, put in non-oxidizing dishes, sprinkle with lemon juice or citric acid solution, pour with vegetable oil, sprinkle with parsley, salt and refrigerate for 30 minutes for pickling.
Prepare batter dough. Separate whites from yolks. Grind egg yolks with salt, sugar, dilute with milk, add sifted flour, mix well and pour in vegetable oil. Beat the egg whites until fluffy and add to the dough in 2-3 doses. Using a chef's needle, dip the fish sticks into the dough and immediately put in hot fat (170 ° C). Fry until a golden uniform crust is formed. Remove the fried pieces with a slotted spoon on a sieve, let the fat drain.
Before leaving the fish, put it in the oven for 3-5 minutes. Prepare French fries: wash the most beautiful sprigs of parsley or celery, dry, deep-fry, remove with a slotted spoon on a sieve and let the fat drain.
Prepare mayonnaise sauce with gherkins (tartare). Finely chop the gherkins or peeled pickles and, after squeezing the brine, add to the finished mayonnaise. Season mayonnaise sauce with Southern sauce and stir.
Put a folded linen or paper napkin on an oval dish, and place pieces of fish on it in the form of a well or Christmas tree. Place lemon slices on the sides, and put French fries on or to the side of the fish. To keep the lemon slices stable, you need to cut the skin at one end and tuck it inward. Serve mayonnaise sauce with herbs or gherkins or hot tomato sauce in a gravy boat.
Pike perch 140/67, citric acid 0.2, vegetable oil 4, parsley 3/2, wheat flour 30, milk 30, eggs 3/4 pcs., fat 15. Sauce (No. 887): mayonnaise 37, pickled cucumbers 23, Southern sauce 2. Yield 200.
quality requirements. The taste of the fish is delicate. Pieces of fish are evenly fried, the color is golden. The sauce is spicy and fragrant, the cucumbers are evenly chopped. French fries - dark green with a sheen, crispy.
Fish body (No. 545)
Pass the fillet without skin and bones twice through a meat grinder, combine with white bread soaked in milk (without crusts), add salt, ground pepper, mix well, pass through a meat grinder again, add milk and beat the mass well.
Put the mass in the form of a cake on a wet cloth, put the minced meat in the middle and fold the cake in half, holding the edges of the fabric with your hands, give the product a crescent shape. Release the body from the fabric, dip in the egg and bread in white breading.
For minced meat, sauté finely chopped onions, add boiled porcini mushrooms or champignons and fry with onions. Then mix with ground breadcrumbs, boiled eggs, salt and pepper.
Fry the molded products in deep fat until golden brown and bring to readiness in the oven.
Heat canned green peas, season with butter.
Deep-fried potatoes in cubes. Prepare hot sauce.
On a heated oval dish, beautifully lay the body two pieces per serving, place green peas and potatoes in the concave side of the products, decorate with herbs. Drizzle the body with margarine. Serve the sauce separately in a gravy boat. When serving on a plate, pour the sauce on the side of the body.
Pike perch 135/65 or cod 89/65, milk 25. For minced meat: onion 26/22, fat 4, fresh mushrooms 18/14, eggs 1/6 pcs., crackers 1.5 fat 12, eggs 1 1/6 pieces, crackers 6. Garnish (No. 789): potatoes 97/72, fat 5, green peas 74/48, margarine 2. Sauce (No. 857): fish broth 53, margarine 4.5, wheat flour 3, carrots 5 /4, onion 3/2, parsley (root) 2, tomato puree 26, sugar 1, margarine 5. Yield 300.
quality requirements. Taste - inherent in this type of fish, with a characteristic flavor and aroma fried mushrooms and bow. The color is uniform golden. The consistency is soft, the crust is crispy, the shape of the products is well preserved. The sauce is slightly sour, uniform, dark pink with a sheen.
Sequence of operations. Cut the fish and cut the semi-finished products (first cut into portions, then the sticks, and prepare the cabin from the remaining fish), put the broth from the fish waste to cook, put the fish to marinate; process vegetables, spasser-vat roots, onions and tomato puree for tomato sauce; prepare a mass for the body; prepare tomato sauce; prepare minced meat for the body, prepare white breading, batter dough, prepare potatoes for frying; prepare a semi-finished product, body, fry potatoes; cook green butter, prepare mayonnaise sauce with gherkins, cook onion fries; fry all the semi-finished products and bring to readiness in the oven, heat the green peas; prepare dishes for the release of products.
Homework
1. Draw up technological maps for boiled lamb with vegetables (airishtu), kidneys in Russian, liver stewed in sour cream.
2. Write out the requirement-consignment note.
3. Answer self-test questions.
Questions for self-examination
1. Name the ways of cutting fish for frying in the main way and deep-fried and methods for preparing semi-finished products.
2. Tell the rules for frying fish in the main way and in deep fat.
3. Name the processes that occur when frying fish.
4. Pick up sauces and side dishes for fried fish.
5. What is the significance of bread and liquid introduced into the cutlet mass for the body?
6. How to prepare deep fat and determine the temperature of the fat?
7. Name the order in which you need to deep-fry such semi-finished products as colbert fish, fish in dough, veal, onion, potatoes and greens.
Meat dishes
All types of heat treatment are used to prepare meat dishes.
Boiled meat
Beef, pork, veal and lamb are used to prepare second courses from boiled meat. In addition, various offal, salted and smoked products - corned beef, smoked brisket and loin, ham, as well as sausages - sausages, sausages, sausages are served in boiled form.
In beef carcasses, it is advisable to use the brisket, hem, shoulder and sub-shoulder parts, side and outer parts of the hind leg for cooking. Carcasses of small livestock - shoulder blade and brisket.
The meat is boiled in large pieces weighing from 1.5 to 2 kg, laying in hot water(1 - 1.5 liters of water per 1 kg of meat). Larger pieces are cooked unevenly. When the water boils, the heat is reduced and cooking is continued at a very low boil or no boil at a temperature of 85-90°C. Before boiling, cut the film along the ribs from the inside of the brisket; the pulp of the shoulder blade and hem is rolled up and tied with twine.
40 minutes before the end of cooking put onion, parsley, celery, carrots, and 30 minutes before the readiness, the meat is salted. The readiness of the meat is determined by the puncture of the chef's needle, which should freely enter the meat and just as freely exit, the juice flowing from the puncture should be transparent.
Ready meat (beef) is cut into portions across the fiber and released with boiled potatoes, a complex side dish of boiled and poached vegetables, mashed potatoes and sauces sour cream with horseradish or steam. Veal is released with stewed rice, mashed potatoes, vegetables in milk sauce and sauces steam or white with an egg. Served with pork stewed cabbage or mashed potatoes and red sauce with onions and mustard. Lamb is served with boiled potatoes and stewed rice, crumbly buckwheat porridge is poured over meat with broth.
Boiled meat until the holiday is stored in a small amount of broth at a temperature of 50-60 ° C in a container with a closed lid.
Of the by-products, tongues, brains, kidneys, and scars are most often boiled. Languages are processed, washed, poured hot water and boiled like meat for second courses. Ready tongues are transferred to cold water for 3-5 minutes and cleaned from the skin. Cut into portions of 2-3 pieces, pour the broth and bring to a boil. Slicing portioned pieces begin with a thin part of the tongue. Serve tongue with mashed potatoes or green peas and red sauces with wine or sour cream with horseradish.
Brains soaked in cold water for bleeding and film removal. Pour acidified and salted cold water and boil with the addition of aromatic roots and onions for 20-25 minutes from the moment of boiling. They keep their brains in a decoction.
On vacation, the brains are portioned, boiled champignons or porcini mushrooms, cut into slices, are placed on top and poured with steam or white sauce with an egg.
Beef kidneys are cleaned from films and fat, cut lengthwise and soaked in cold water for 2-3 hours, then poured with cold water and brought to a boil, the broth is drained, then poured again with cold water and boiled for 1-1.5 hours at a low boil .
Ready kidneys are washed and used to prepare the dish “kidneys in Russian”.
The scars are soaked, scalded, cleaned, washed, placed in cold water (3 liters per 1 kg) and boiled for 4-5 hours. Roots, onions, spices are added 30 minutes before the end of cooking. Boiled tripes are used to prepare the dish “trips stewed in white or tomato sauce”.
Sausages or sausages are placed in boiling salted water (15 g of salt per 1 liter of water). For 1 kg of sausages or sausages take 2-3 liters of water. Remove the artificial casing from sausages. When the water boils again, the heating is weakened and the sausages are heated without boiling for 5 minutes, the sausages - 7-10 minutes. Sausages and wieners are served with mashed potatoes, stewed cabbage, crumbly buckwheat porridge, boiled pasta. You can serve red sauce with onion and mustard. specialty 6./restoran.htm - Site with books on... Observation on practical classes on discipline "Information technology" Work in...
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Everyone knows that greens are healthy, that they are rich in a variety of vitamins and minerals and that you need to eat it as much as possible. But only an avid vegetarian will agree to replace the usual meal with several bunches of various greens. Decorating dishes with herbs is one of the most simple ways make the dish not only beautiful, but also useful. To decorate a dish with greens, it is not at all necessary to have a rich imagination; the most ordinary homemade cutlets laid out on green lettuce leaves will already look just fine. Fantasy can come in handy if you want to decorate your child's dish with herbs, you will have to try hard, each time inventing something new.
Before thinking about decorating dishes with greens, make sure that the greens you have are fresh. Withered parsley and yellowed dill are unlikely to be able to decorate something; rather, on the contrary, they will lead to a very sad result. As a rule, all our decorations come down to sprinkle ready meal chopped greens. Not the most original, but a simple and quick way to decorate a finished dish, which has the right to exist only if you do without stems. We should not forget about the size of the greens, it should be either whole leaves or very finely chopped. A crooked and coarsely chopped onion or dill is unlikely to win an audience award at your table.
Most often, the greens that are in the refrigerator are used to decorate dishes, i.e. familiar to us dill, parsley and green onions. If finely chopped greens don't appeal to you as a garnish, try using whole parsley leaves or dill sprigs. Even the most ordinary and familiar dish, thanks to greens, will look much more beautiful and appetizing. For example, to prepare some snacks, we use dough baskets, as a rule, these baskets filled with stuffing are simply put on a plate and served on the table. Meanwhile, with the help of the most common dill and lettuce, you can decorate this dish beautifully. Put a couple of lettuce leaves on a plate, garnish them with lemon slices, lay out the tartlets and fill the remaining empty parts of the plate with fresh dill sprigs. Such decoration of dishes with herbs will help to give a finished look to any dish.
Decorating dishes with herbs is not such a difficult task as it might seem at first glance. The most common and familiar greens can also be useful for decorating children's dishes. Separate leaves can be used not only to create all kinds of fairy-tale characters and animals from food, but also as a background. From ordinary pieces of bread cut into triangles, make sandwiches and collect a butterfly from them. As a body, you can use a piece of carrot or cucumber, grease the “wings” of the butterfly with cheese and use carrots, bell peppers, parsley or dill leaves to lay a pattern on them. Of course, such a butterfly in itself may already be of interest to a child, but you can also place it in its natural habitat, i.e. in fresh greens. Put a dense layer of parsley on a flat plate, and put the resulting butterfly on it. Thanks to the greens, such a dish will turn out not only beautiful, tasty and interesting, but also healthy.
At home, it is rarely used to decorate dishes with chives or chives, meanwhile professional chefs this greenery has long been appreciated. The feathers of such an onion look like very thin tubes, it goes well with almost all vegetables and herbs, so it can be used to decorate any dish, such as miniature snacks, canapes or sandwiches. To decorate dishes with this onion, neither special imagination nor supernatural accuracy and precision is required, it is enough to cut the onion into pieces of the desired length and put it on the finished dish. Chives are also suitable for decorating children's dishes, with it you can make all the fine details, such as animal mustaches. It will turn out neat, beautiful and very tasty!
Almost always, when laying the table, in addition to the main course and salads, we also use all kinds of snacks. As snacks, there can be both completely independent dishes, and various preparations, such as canned olives, olives, mushrooms, cucumbers, tomatoes, etc. Instead of just putting all these snacks on different plates, you can use the techniques of decorating dishes with herbs. Not as common as dill and parsley, but still, fragrant rosemary sometimes appears in our kitchens. It itself looks very unusual and beautiful, and if you use it for decoration, the original look of the dish is provided. Make a small wreath out of the rosemary to fit on the flat plate you prepared for the appetizers. On the finished wreath, put olives, black olives, mini-balls of mozzarella cheese, gherkins, canned tomatoes cherry and any other snacks. Such a decoration will remind you of the celebration of the New Year, and rosemary with snacks will look like a spruce branch decorated with toys.
Rosemary - herbs are quite expensive, so if you do not grow it yourself, then the described decoration option can greatly ease your wallet. To avoid such unpleasant consequences, you can use a less expensive way to decorate dishes with herbs. For example, if you decide to bake a cake with a hole in the middle, then this middle must subsequently be decorated with something. For example, a candle in a beautiful low candlestick and rosemary. Use an unscented candle, fill the space between the candlestick and the cake with rosemary sprigs. From the heat of the candle, rosemary will heat up, and its delicate aroma will soar in the air. The smell of fresh baked goods, combined with the flickering candlelight and the scent of rosemary, will create a cozy atmosphere at your table.
Not a single housewife can do without mint, we make tea with it, make refreshing cocktails and, of course, use it to decorate a wide variety of dishes. Mint is perfect for garnishing almost any dish, from soups to drinks and desserts. Decorating dishes with herbs turns into an absolutely simple and easy process when it comes to mint. fruit salads, drinks, ice cream and other desserts will only benefit in taste and appearance if you decorate them with mint leaves. In addition to mint, in some cases, you can add a berry. For example, a scoop of ice cream garnished with a couple of mint leaves and a raspberry will look very appetizing. Mint becomes a real salvation when a home-made cake is already ready, and there is sorely not enough time to decorate it. Just apply it in an even layer. white cream, put mint leaves in a circle and in the center, sprinkle with cinnamon and serve. You will hardly find a decoration tastier and more fragrant!
You can move away from the standard ideas about decorating dishes with herbs and come up with something completely new. If you decide to serve ice cream for dessert, but consider simple mint leaves as a decoration boring, try making mint in chocolate. Chocolate will keep mint leaves green and fresh for several days, and such a decoration will look very unusual and original. To make such coins, you will need 20 fresh, beautiful mint leaves and a bar of milk or dark chocolate. Place mint leaves on baking paper 3-4cm apart. Melt the chocolate in a water bath and put it in a pastry bag. Using this bag, spread the chocolate evenly over the mint, cover with another sheet of parchment, and press down gently. The chocolate will completely hide the mint leaves and turn into thin round cakes, provided that you press evenly and the chocolate is laid out in the center of each leaf. If the result is not very even, the coins can always be trimmed with a round metal mold for cookies. Leave the chocolate in a cool place for at least 1 hour, then carefully separate the coins from the parchment. You can use them immediately to decorate a dessert or put them in a container, cover and store in the refrigerator for up to 3 days.
Basil is just as popular as mint as a green garnish in dishes. They can also decorate almost any dish, be it ice cream, pizza or salad, but mozzarella cheese with tomatoes and basil is considered a classic combination, but in this dish basil plays not only the role of decor, but is also an integral ingredient. Often, caprese salad, this is the name of a dish that combines mozzarella, tomatoes and basil, is prepared by slicing all the ingredients into circles, and decorated with basil leaves on top. But even such classic and familiar dishes can be decorated differently than usual. Lay large leaves of fresh basil in a circle on a flat plate, do not try to lay them out evenly, let them be laid out in random order and resemble a wreath. On top of the basil, also arrange cherry tomatoes in a circle, and put half a mini ball of mozzarella on each tomato. A familiar dish will acquire a new, no less appetizing appearance.
Decorating dishes with herbs doesn't have to be very complicated. It is enough that the greens that you use for decoration are fresh. Put the finished dish on lettuce leaves, put mint leaves, basil leaves or green onion feathers on top. The dish will immediately take on a finished look and will look very appetizing. Let the dishes prepared by you be not only tasty, but also healthy and beautifully decorated!
Everyone knows that fresh herbs useful, as it is rich in minerals and essential vitamins, so you need to eat it more often and more.
But only the most dedicated lover of healthy food or a vegetarian is ready to replace a full meal with a bunch of various greens or salad. The easiest way to use greens is to decorate dishes with it, especially those prepared for the festive season. New Year's table.
On the eve of 2017 of the Rooster, you should think about how to make New Year's dishes not only tasty and fragrant, but also healthy, appetizing looking and beautiful.
It is not necessary to include a lot of fantasy, because even the most simple cutlets if you put them neatly on the leaves fresh lettuce, will look great on the New Year's table.
Of course, yellowed dill and wilted parsley will lead to a sad result. Before decorating dishes on the New Year's table, you need to stock up on fresh and varied herbs. Most often, housewives simply finely chop the greens and sprinkle dishes with it. This is the easiest way to decorate.
But you can try, the main thing is to use all kinds of greenery and pay attention to its size. For example, either finely chopped greens or fresh whole leaves look beautiful.
Large and crookedly chopped dill or green onions will look out of place on the festive New Year's table, and such a dish will not make any impression.
Classic decoration options
Most often, mouth-watering delicacies are prepared on the New Year's table, decorating them with the usual parsley, dill or onion. Instead of finely chopped greens, large twigs and leaves are suitable.
A dish such as fried chicken or potatoes thanks to such a green useful decoration will look much more original and appetizing.
Neatly decorated baskets or tartlets with stuffing are recommended to be put on the table, decorating them in advance with lettuce or dill. Arrange them evenly on a large platter, garnish it with lemon slices, fill the empty parts of the dish with fresh sprigs of greens.
The result is a finished dish that is not a shame to serve as a treat to guests at the New Year's party.
Chives and chives
Professional cooks decorate their dishes with chives or chives for New Year's banquets. The feathers of such onion varieties look like thin, neat tubes and combine beautifully with other herbs and vegetables.
They decorate miniature canapes and snacks, sandwiches and tartlets. Such an onion does not require special preparation before decorating dishes.
Just cut it into pieces of equal length and spread on the finished dish. It will certainly turn out beautiful, original and very appetizing.
Rosemary
Such greens will perfectly complement other snacks on the table. Olives, olives, cucumbers, mushrooms, tomatoes are not just laid out in cups, but also decorated with sprigs of fragrant rosemary. The original salad will turn out if you put it on a large dish in the middle, forming a wreath of rosemary leaves.
Place the salad in the middle, and on the sides - rosemary and olives, olives, gherkins, mini mozzarella balls, cherry tomatoes or other miniature goodies. Rosemary in the form of a wreath, decorated with appetizers, looks like a Christmas tree, and its sophisticated aroma will soar throughout the festive evening.
Mint decorations
Mint is added not only to tea to give it a delicate and delicate aroma, but also to make refreshing cocktails and decorate all kinds of festive dishes. This is a universal decoration for soups, desserts, salads, and drinks.
Ice cream, fruit salads, jellies and pastries only benefit in appearance and taste if they are decorated with sprigs of fresh mint. Mint decorations can be supplemented with fresh small berries - currants, raspberries or blackberries.
Even the simplest homemade pie, if you put mint leaves around it, it will seem more appetizing and tastier.
The decoration of mint dishes in chocolate looks unusual and very original. Thanks to chocolate, such a delicacy lasts for several days, and mint leaves remain fresh and green.
- Rinse beautiful large and fresh mint leaves, dry and place on baking paper.
- Melt the chocolate first.
- From a pastry bag, apply it to the mint, in the center of each leaflet and cover tightly with a second layer of paper. The result will be thin chocolate cakes.
- Leave the mint in the refrigerator until it hardens.
Such an unusual decoration of dishes will certainly arouse the appetite and surprise guests; it is stored on the shelf of the refrigerator in a plastic container.
Basil for salads and hot
Any dishes are decorated with basil for the New Year: pizza, salads, ice cream and sweet desserts, but it is classically combined with tomatoes and mozzarella cheese. In a caprese salad, basil is an integral ingredient, not just a pretty decoration.
Such an appetizing dish with the help of basil leaves can also be decorated festively: put large leaves on a wide dish in a circle to resemble a wreath.
Place cherry tomatoes on top of each basil leaf and top with half a ball of mozzarella. Caprese salad thanks to such an exquisite display of products will take on an appetizing look.
Decorating dishes does not have to be complicated and intricate. The main thing is to use fresh herbs. Place the finished dish on a lettuce leaf, garnish with basil or mint leaves, green onion or parsley feathers on top and it will take on an appetizing and finished look.
Decorating salads is a reason to write a separate article, because beautiful salads are an integral part of the festive feast, when each hostess comes up with something original to make the holiday special.
Beautiful salads are especially relevant when there are small children in the house - it is interesting for children to watch how their mother makes salad decorations, and then they gobble it all up together.
Read also:Examples of decorating salads on New Year, birthday, anniversary, wedding. How to decorate salads for any celebration. Beautiful salads with descriptions and photos
Also, beautiful salads are relevant for children's matinees, and birthdays. Beautiful decoration of salads is not at all as difficult as it might seem, and it is enough to show a little imagination and your beautiful salads will surprise all guests.
Especially for the readers of the Home Restaurant, I made a photo selection of how to beautifully decorate salads, which I hope will come in handy.
Most of the salads in this article are layered, and to keep their shape, they are best done in a split baking dish, waiting for the salads to harden in the refrigerator, and then remove the ring, and only then proceed to decorate the salads.
Festive salad "Butterfly"
How to make Butterfly Salad step by step photos you can watch
New Year's Salad "Horse"
Ingredients:
- Chicken leg: 1 pc. (or chicken breast: 1 PC.)
- Fresh cucumbers: 2 pcs. (or sweet bell pepper: 2 pcs.)
- Mushrooms: 200-300 g
- Onion: 1 pc
- Vegetable oil: for frying
- Chicken eggs: 4 pcs.
- Mayonnaise: to taste
- Salt: to taste
Cooking:
Hard boil eggs. Cool down.
Boil the chicken leg (or breast) until tender in salted water (about 30 minutes after boiling). Cool down.
Peel the onion, wash and cut into small cubes.
Wash mushrooms and cut into small cubes.
Heat up a frying pan, add some oil. Place mushrooms and onion in skillet. Cook over medium heat, stirring, for about 10 minutes.
Separate the chicken meat from the bones and cut into pieces.
cucumbers (or Bell pepper) wash and cut into cubes.
Separate whites from yolks. Grate the protein on a fine grater.
Grate the yolk on a fine grater.
Cool mushrooms.
In a bowl, combine the prepared meat and cucumbers.
Salt to taste, season with mayonnaise.
Mix well until smooth.
Combine the yolks with mayonnaise, mix well. (Bring to the consistency of thick sour cream.)
Put the salad on a flat dish (black or burgundy will look more spectacular), forming a horse's head with a knife. You can prepare a pattern in advance.
Lubricate the silhouette of the horse with the yolk mixture. Lay out the mane from the mushrooms.
The last layer is proteins. Finally form the head and ears.
Make eyes and nostrils (for example, from olives), decorate the New Year's salad as you wish. Let the salad rest in the refrigerator for at least 1-2 hours. New Year's fat t "Horse" is ready.
Salad of crab sticks "Mouse"
Ingredients:
- 150 gr hard cheese(can be melted)
- 240 gr crab sticks
- 2 garlic cloves
- 250 gr mayonnaise
- 1 carrot
- parsley
- peppercorns
Cooking:
1. Cheese, crab sticks and finely chop the garlic.
2. Cut carrots into circles.
3. Combine cheese and garlic with mayonnaise, mix well.
4. Put the finished mass in the refrigerator for 1 hour.
5. Form oval molds from the cheese mass.
6. Then roll them in grated crab sticks on all sides.
7. Make ears from carrots, tails from crab sticks, eyes from black pepper.
sakura branch«
Ingredientsfor salad:
300 grams of smoked chicken or pork, cut into strips;
2 small table beets, chopped on a grater;
Bank of pickled champignons;
Egg yolks 4-5 eggs;
Grated cheese 200 grams;
Grated squirrels.
You can add fried or pickled onions after the beets.
Preparing the salad:
Spread all layers with mayonnaise.
Sakura flowers are made from protein, colored with beet juice, branches from black and green olives grated on a fine grater, leek leaves.
Stamens are from the yolk.
The design depends on your taste.
flower pot«
The salad is made in a drop-down form for baking. If there is none, you can use a simple cardboard tape, fastening it in the form of a ring, and wrap it with foil. We lay out in this ring in layers, spreading each with mayonnaise:
1. grilled or smoked chicken, cut into pieces;
2. prunes, cut into strips;
3. champignon mushrooms fried with onions;
4. cucumbers, cut into strips (let them stand before laying out and drain excess liquid),
5. Korean carrots.
For decoration: radish is used, which is soaked in beetroot juice.
If you want lilac flowers - in the juice of red cabbage.
Release the salad from the contour, put unsweetened crackers around the “pot”, decorate with green leaves, which will be at hand. In the photo, the salad is decorated with sorrel.
Lay out the flowers, decorate the middle with yolk, and spread the protein grated on a fine grater between.
Keep in refrigerator until serving.
Salad "Pansies"
Salad "New Year cracker"
The recipe for the New Year's cracker salad with step-by-step photos can be viewed
Salad "Snake" for the New Year 2013
Recipes New Year's salad"Snake" (7 pcs) with a photo you can see
Salad "Crab"
The recipe for the salad "Crab" can be viewed
Salad "Goldfish"
The recipe for the preparation of the salad "Goldfish" and decoration options, you can see
Salad "Pearl"
The recipe for the salad "Pearl" can be viewed
Salad "White birch"
The recipe for the White Birch salad and decoration options, you can see
Salad "Royal"
Preparation of the Tsarsky salad and decoration options, you can see
Salad "Cornucopia" №1
The recipe for the Horn of Plenty salad No. 1 can be viewed
Salad "Violet"
salad ingredients:
smoked leg, prunes, mushrooms fried with onions, fresh cucumber, Korean carrot, mayonnaise.
cooking : Lay out all the ingredients for the salad in layers, smearing with mayonnaise in a salad bowl, or a detachable form. Cut the radishes into slices, and soak in red cabbage juice so that the violet petals turn lilac. Put spinach leaves on the salad, and then make flowers from circles of radishes. Make violets from egg yolks. Lay out the sides of the lettuce with crackers.
Salad "Fox coat"
Salad preparation and decoration options, you can see
Salad "Spider line"
salad ingredients:
sprats, butter, onion, hard cheese, boiled eggs, mayonnaise. Fresh cucumber, black olives, ketchup, herbs for decoration.
cooking : Mash sprats with a fork and put on a plate, then put finely chopped onion with mayonnaise. The next layer is grated cheese with mayonnaise, then three creamy little, and at the end of the egg.
To decorate, mix 1 tablespoon of mayonnaise with ketchup, and draw a cobweb. Make a spider out of a black olive. Decorate the sides of the salad with cucumbers and herbs.
Eggplant appetizer "Peacock's tail"
Preparing appetizers with step by step photos you can see
Salad "Fireworks"
salad ingredients:
ham, boiled eggs, yellow, red and green bell pepper, tomato, mayonnaise, onion
cooking : Cut all salad ingredients into thin slices. On a plate, lay out the first layer of ham, with strips of onion. Next, bell peppers of three colors, alternating them with egg whites. Top with tomatoes and mayonnaise, which we hide under grated egg yolks. Mayonnaise can be served separately in a gravy boat.
Salad "Lady's Hat"
salad ingredients:
is based
ingredients for decoration : suluguni rope cheese, tomato, black olives
Salad "April Olivier"
salad ingredients: boiled eggs, boiled carrots, boiled potatoes, pickles, fresh cucumbers, sausage varenka, green onion, smoked sausage, parsley, dill, mayonnaise.
ingredients for decoration : radish, fresh cucumbers, lettuce, curly parsley, salami sausage for rosette, olives, egg white.
cooking : Cut the salad ingredients into cubes and season with mayonnaise. Arrange the lettuce leaves on a plate to garnish the salad. Lay the lettuce on top of the leaves. Cucumber cut in half and cut into slices. Cut the radish in half. Arrange radish and cucumber alternately on the sides. Put curly parsley on top around the edges. Before preparing the salad, cut off a piece of boiled eggs and cut it in half. Lay the halves around. Put the salami rose in the middle. It turns out it's very easy to do. Cut into 7 thin pieces of salami, wrap the first piece in a tube, and put the rest on top of each other and secure with toothpicks.
Cut the olives into thin slices and decorate the salad with them in the area of the eggs.
Salad "Green Rose"
salad ingredients: boiled chicken fillet, processed cheese, fresh cucumbers, boiled eggs, pitted olives, Crimean red onion, mayonnaise.
cooking : Cut the salad ingredients into cubes and season with mayonnaise. Decorate the salad with plates or slices of fresh cucumber in the form of a rose.
Salad "Mexican"
salad ingredients: boiled chicken fillet, radish, fresh cucumbers, boiled eggs, green onions, boiled potatoes, chili peppers, lettuce, pickled cucumbers, lemon juice and vegetable oil
cooking : Cut the salad ingredients into cubes and season with lemon juice and vegetable oil. Arrange lettuce leaves on a plate and top with lettuce. Using toothpicks, collect a cactus from pickled cucumbers.
Salad "White crocuses"
salad ingredients: boiled eggs, Beijing cabbage, canned corn, pickled champignons, green onions, fresh cucumbers, mayonnaise.
preparation: Beijing cabbage, pickled champignons, green onions, fresh cucumbers cut into cubes, add corn and season with mayonnaise. Put the salad on a plate, and sprinkle with finely chopped eggs on top.
For decoration, we take 7-8 small seedling bulbs (they are sold at grandmothers in the bazaar), a bunch of green onions and 1/4 carrots. We clean small bulbs. Now take a sharp knife and cut the cloves along the top of the onion. We take out the “insides” of the onion and, using a toothpick and green onions, insert the stalks into the “onion cups” and put a small piece of carrot into each onion.
Liver cake "Chamomile"
preparation: cooking liver cake here is the recipe. We decorate with chopped dill, spread chamomile from egg white and yolk.
Salad "Championship"
salad ingredients : green peas (young or frozen), canned. corn, boiled potatoes and carrots, salmon, eggs, green onions, dill, mayonnaise, quail eggs.
cooking : cut all the ingredients into cubes and put the layers on a square plate, smearing with mayonnaise in the following sequence: potatoes, green onions, eggs, salmon, corn, carrots, potatoes. Decorate the salad with green peas and dill. Mark the field with mayonnaise, and make a soccer ball from a quail egg.
Salad "Snowdrops"
salad ingredients : boiled beef, marinated in lemon juice and sugar onions, eggs, mayonnaise, hard cheese
cooking : the salad is laid out in layers in the following order: pickled onions, boiled meat, boiled eggs. Spread each layer not too thickly with mayonnaise, including the top one. Take it lightly. Sprinkle the salad with grated cheese, make snowdrop stems from green onion feathers, and cut the petals from thinly sliced daikon radish slices.
salad ingredients : unsweetened round crackers, canned salmon, saury or tuna, boiled eggs, garlic, green onions, mayonnaise
cooking : arrange crackers on a plate in a circle in the shape of a flower. Next, a layer of eggs with mayonnaise, then a layer of crackers, then canned food with mayonnaise and green onions, and grease the last top layer of crackers with mayonnaise and sprinkle with finely grated eggs. Decorate the salad with tomato slices, olive halves and sprigs of herbs.
Salad "Vegetable with garlic"
salad ingredients : tomatoes, cucumbers, garlic, vegetable oil, herbs
cooking : cut vegetables into slices, and arrange in rows on a round dish. Sprinkle with crushed garlic, herbs, and pour vegetable oil.
Salad "Crab Spring"
salad ingredients : crab sticks, or crab meat, fresh cucumbers, eggs, grated hard cheese, Beijing cabbage, olives. Sauce: mix equal parts mayonnaise and sour cream, seasoning with a little mustard.
cooking : crab sticks, cucumbers, eggs, and olives cut into cubes, chinese cabbage break into small pieces. Add cheese, and season with sauce, put in a mold, and refrigerate for 30 minutes. Take out the salad, transfer to a dish, and garnish with green onions and crab stick flowers.
Mimosa salad with mice
salad ingredients : boiled eggs, boiled carrots, boiled potatoes, onions, canned fish (sardines in oil), mayonnaise, greens
ingredients for decoration : pieces of cheese (for the ears and tail of mice), black peppercorns (use as eyes for mice)
Salad "Aquarium"
salad ingredients : Seafood Cocktail, onion, red canned beans, marinated champignons, pickles, grated hard cheese, mayonnaise
ingredients for decoration : sea kale, red bell pepper (to make fish and star), mayonnaise, a few mussels to make crabs
Salad "Sunflower"
salad ingredients : boiled chicken fillet, onion, fried champignons, boiled eggs, mayonnaise
ingredients for decoration : Pringls chips and olives
Salad "Gate"
salad ingredients : avocado, shrimp, fresh cucumbers, boiled eggs, onions, mayonnaise
ingredients for decoration : green onion feathers, salty straws, a piece of black bread to make the bottom
Salad "Corn"
salad ingredients : boiled chicken breast, pickled cucumbers, onions, fried mushrooms, boiled eggs, parsley and dill, mayonnaise, canned corn
ingredients for decoration : leek leaves and canned corn
Salad "Hedgehog"
salad ingredients : boiled chicken breast, pickles, boiled carrots, green onions, dill, parsley, canned corn, eggs, mayonnaise
ingredients for decoration : Put the salad on a dish in the shape of a hedgehog.
Rub the eggs on a fine grater, mix with mayonnaise, and coat the hedgehog. Use for needles potato chips, and for the eyes and nose, squeeze circles from the skin of a pickled cucumber.
Salad "Crab Paradise"
salad ingredients : crab sticks, marinated mushrooms, processed cheese, canned corn, garlic, mayonnaise, greens
ingredients for decoration : red caviar, olives, curly parsley
Salad "Watermelon slice"
salad ingredients : smoked chicken fillet, fried champignons, boiled carrots, boiled eggs, grated cheese, garlic, mayonnaise
ingredients for decoration : red bell pepper (watermelon pulp), olives (stones), fresh cucumber (peel)
Salad "Gift"
salad ingredients : boiled veal, boiled carrots, boiled beets, steamed prunes, walnuts, boiled eggs, grated hard cheese, mayonnaise, parsley
ingredients for decoration : cut ribbons from boiled carrots and garnish with parsley.
Salad "Capercaillie Nest"
salad ingredients : boiled chicken fillet, ham, marinated champignons, eggs, mayonnaise
ingredients for decoration : Shredded potatoes, fried vegetable oil, lettuce, for bird eggs: processed cheese, egg yolks, dill, mayonnaise, garlic.
Salad "Starfish"
salad ingredients : crab meat, or crab sticks, canned corn, boiled eggs, slightly salted salmon, grated hard cheese, garlic, dill, mayonnaise
ingredients for decoration : shrimps, red caviar, lettuce is laid out in layers.
Salad "Hares in the garden"
salad ingredients : fillet smoked fish, e.g. butter, boiled potatoes, boiled eggs, boiled carrots, pickles, herbs
ingredients for decoration : in the middle make a "bed" of carrots, put egg bunnies on the sides
Salad "Orange slice"
salad ingredients : boiled eggs, boiled carrots, onions, chicken fillet, marinated champignons, grated hard cheese, mayonnaise
ingredients for decoration : lay the salad in layers, shape into orange slices, garnish with grated carrots and egg white.
Salad "Cornucopia" No. 2
salad ingredients : boiled chicken fillet, boiled potatoes, pickles, canned corn, eggs, mayonnaise
ingredients for decoration : lettuce, vegetables, slightly salted salmon, herbs, and cheese
Salad "Pineapple"
salad ingredients : smoked chicken, boiled potatoes, boiled eggs, grated hard cheese, pickles, onions, mayonnaise
ingredients for decoration : halves walnuts, green onion feathers
Salad "Tiger"
salad ingredients : smoked or fried pork, onions, boiled carrots, eggs, grated cheese, prunes, fresh cucumbers, paprika, garlic, mayonnaise
ingredients for decoration : salad is laid out in layers, garnish with grated carrots, olives, olives, and egg white
Salad "Grapes"
salad ingredients : canned fish(cod liver, for example), green onions, boiled potatoes, eggs, grated hard cheese, mayonnaise
ingredients for decoration : blue seedless grapes
Salad "Male caprice"
salad ingredients : smoked chicken fillet, boiled beef, eggs, Crimean onion, grated hard cheese, mayonnaise
ingredients for decoration : Sandwich cheese for the calla flowers, green onions for the stems, and yellow bell peppers to make the pestle
Salad "Lovers"
salad ingredients : boiled shrimp, Korean-style carrot, grated hard cheese, eggs, mayonnaise
ingredients for decoration : olives and red caviar
Several Yet beautiful ideas for salad decorations you can see here in this video.
Salad decoration: original ideas for the holiday table
1.5 (30%) 2 votesVegetable balls Riddle
For such an amount that you see in the picture, cook 1 large carrot and beets of the same size until cooked.
Cool down.
Grate 100 g of hard cheese on a fine grater, divide into two parts.
In the same way, chop carrots and beets into separate bowls, mix with grated cheese.
Add the grated egg yolk to the beets.
To carrots - grated protein and slightly chopped garlic.
Cut a piece of salted herring fillet into small cubes.
Form balls from the beet mass, inside which roll a piece of herring.
From carrots the same thing, inside a piece of prunes or walnuts.
If the mass is not moist enough and sticks poorly into a ball, add a little mayonnaise. I did not have to add - everything turned out and so.
Put the balls on a flat dish, drip mayonnaise on top and garnish with herbs. Put in the refrigerator for half an hour.
Cake Fried eggs
What is valuable this recipe- no oven needed! Cake from the category "unbaked"))))
400 grams of ordinary cookies crumble smaller.
Mix with 100g soft butter and 3 tablespoons of honey.
Place the walls from the detachable form on the tray. Press the cookies to the bottom and put in the refrigerator.
Meanwhile, in a glass of peach compote (from a jar), heated almost to a boil, dissolve 1.5 tablespoons of instant gelatin. If you have simple gelatin, then the volume measures are the same, but the compote should be cold, the gelatin swells in it for 40 minutes, and then it is brought to a hot state with constant stirring and dissolution of the gelatin.
From compote we set aside halves of peaches 3-4 things. Cut the rest of the peaches, pour the gelatin solution.
Add another half cup of sugar (this is if you like it sweeter).
And pour half a liter of peach yogurt.
We put this mixture in the refrigerator. As soon as the jelly begins to thicken, pour it over the cookies.
Put it back in the fridge and wait until it hardens completely.
The top layer is made from cottage cheese.
Bring half a glass of milk to a boil, dissolve a tablespoon of instant gelatin in it.
Grind a glass of soft cottage cheese with half a glass of sugar and a bag of vanilla sugar, combine with milk. We put in the refrigerator. As soon as it begins to thicken, pour over the cake and lay the halves of the peaches on top.
If you have time, you can pour transparent jelly on top to decorate cakes (sold in the store). If there is no time, then it will be so beautiful
And as soon as the top layer hardens, we run a hot knife along the walls of the mold, carefully remove the sides and return the cake to the refrigerator until use.
Jelly Dessert Trio
You will need:
gelatin 15 gr
1 pack of ready-made fruit jelly
3 packages of yoghurt (125g each) without filler (for example, Ehrmann probiotic without sugar)
4-5 tbsp sugar sand
1 tsp vanilla sugar
Prepare the finished jelly as directed on the package.
Pour into glasses in which fruits are placed in advance (banana, apple, cherry (frozen) and place them in any dish at an angle, but steadily - and in the refrigerator.
Then I prepare yogurt jelly: pour 150 g of water on gelatin and let it stand for 30-40 minutes. During this time, I mix yogurt with sugar. sand and vanilla sugar.
I put the gelatin in a micro-vku for 2 minutes to boil and immediately pull it out, cool a little and mix with yogurt. I add yogurt jelly to half-filled glasses and sprinkle cinnamon seasoning on top, refrigerate until completely solidified. Awesome dessert is ready.
Bouquet.
In the tomatoes, the top with the stalk is cut off (sometimes I cut the petals on the tomatoes). The center is selected with a teaspoon, turn the tomatoes over onto a plate so that excess juice drains. You can stuff any salad. I made it with cheese. Cheese, boiled carrots, grated eggs; garlic-through a garlic squeezer, add mayonnaise and dill. Garnished with parsley.
In the same way, you can serve a salad in red sweet peppers.
500g boiled beets, 1 sour apple, 100g herring, 1 red lettuce onion, mayonnaise, dill. You can cut everything into cubes or through a grater. Protein and pepper decoration. The bud is a protein tinted with beetroot juice. Stuffed with salad.
Salad with kirieshki
1 cheese carrots, cheese 50 gr., garlic on the press, mix with mayonnaise and put on a dish,
2 layer - kirieshki, mayonnaise, 2 eggs, herbs, mayonnaise.
Top again with carrots with cheese and garlic. Garnish as desired.
Salad Potency
Avocado: 3 pcs,
Celery stalks,
Crab sticks - 1 pack.,
Fresh cucumber - 2 pcs.;
Hard cheese - 150 gr.,
Mayonnaise
Finely chop all the ingredients, season with mayonnaise.
Put the salad in avocado boats, which, so that they do not darken, must first be sprinkled with lemon juice!
Captain's salad decorated with lilac...
-1 kg squid
-2 packs of crab sticks
-6 eggs
- a jar of canned corn
-cheese
-mayonnaise
All products are shredded. The salad is not made layered, I mix everything and put it in a salad bowl.
I do the decoration like this - I do not rub it with a fine grater egg whites I split them in half. I lay out a part of it with white, and tint the second part with beetroot juice (quite a bit), "lilac" is laid out with a dessert spoon.
Chamomile salad
1 chicken boiled fillet, 3 eggs, 200 gr dried apricot, 2-3 pickled cucumbers, cut 1 onion, pour over with boiling water and then marinate in vinegar and salt for 5 minutes.
Cut all products, mix with mayonnaise and mix, salt, spices to taste!
Chamomiles are squeezed out with a cream nozzle made from boiled egg protein.
liver hedgehogs
Prepare chicken liver pate:
500-600gr. boil the liver in salted water. Fry mushrooms (champignons) and finely chopped onions in olive oil, salt and pepper. Mix everything (liver and mushrooms) and twist in a meat grinder! Add a little warm milk and softened butter to the resulting mass! Mix everything and refrigerate for a few minutes! When the stuffing starts to harden (grab) a little, we begin to sculpt the muzzles of hedgehogs (moisten your hands in warm water) and lay them on a tray. Make eyes - cloves (they resemble cilia), the nose is black peppercorns. We send it to the refrigerator to solidify the form.
The spines are made from butter (through a piping bag), but we prefer mashed potatoes (not so greasy!)
Mashed potatoes: boil a crumbly variety of potatoes in salted water until cooked and beat (NO Lumps!!!); add butter, 1 egg and hot milk. Still beat everything well.
We put ready-made muzzles of hedgehogs on lettuce and parsley leaves and make spines from mashed potatoes (slightly cooled) through a culinary bag.
The original second course Piggy.
For a family holiday irreplaceable thing. Suitable for 6 people as a hot dish. Required: 1 can canned champignons or other mushrooms, fry onion 1 cereal. head, chicken meat or others - fry about 1 kg., mashed potatoes (8-10 potatoes, 2 eggs for a bunch and plum oil. 100g - no milk is needed, otherwise it will be inconvenient to sculpt). Lubricate the form with oil, spread a little mashed potatoes with a layer of 1.5 cm, with a diameter of a pig, I put mushrooms with onions in the head, and meat with onions in the body, or you can mix everything to taste, and then we stick it with mashed potatoes, like from plasticine. Ears and piglet from one puree. Olive eyes. Pepper eyelashes and mouth. The tail can be cut with a turntable from raw potatoes or also from pepper. If the baking sheet is larger, then I also make hooves in front. Coat the whole pig with a beaten egg, and in an air grill or oven for 15-20 minutes. I also sprinkle cheese on my back and head, it is fried and the pig turns out to be curly. I wish you bon appetit.
Serving Meat Kamysh
We beat off the meat (part of the loin), salt, pepper - roll it up, fry it in a pan, stew it - put it on a skewer, decorate the dish with herbs. More fantasy!
Turtle Cake
* ready-made mini-rolls - 4 pcs.
* gelatin - 20 g
* heavy cream - 2 1/2 cups
* sugar - 4 tbsp. spoons
* rosehip syrup - 2 tbsp. spoons
* chopped walnuts - 1/2 cup
* grated lemon zest - 2 tbsp. spoons
* banana - 1 pc.
* lemon juice - 2 teaspoons
Cooking method:
Soak gelatin in 1 cup of cold boiled water until swollen, then dissolve in a water bath and strain. Whip the cream, add sugar, rosehip syrup, nuts, lemon zest and beat for 2 minutes, pouring the prepared gelatin into the mixture in a thin stream. Lay out a hemispherical shape with slices of mini-rolls. Then fill with creamy mass, cover with slices of rolls and refrigerate for at least 3 hours. Before serving, put the "turtle" on a dish. From a banana, sprinkling it with lemon juice, make a “head”, “legs” and a “tail”, put them on a dish next to the “shell”.
cheese roll
With apparent simplicity, the dish turns out to be beautiful and tasty - guests who are spoiled for the holidays will like it.
Ingredients:
1 pack of cottage cheese
1 small bunch of dill
1-2 garlic cloves
boiled chicken pieces
300 g cheese type "Russian"
Cooking:
Rub cottage cheese, add chopped dill, crushed garlic, pieces of chicken. Cut the cheese into cubes, place in a plastic bag, dip in boiling water and cook for about 10 minutes until completely melted.
Cut the package and, while the cheese is soft, quickly roll it out with a rolling pin in the form of a square, as thick as a finger, spread with the filling.
Roll into a roll and put in the refrigerator. Cut into slices before serving. It is advisable to take a package that can withstand high temperatures.
In addition, crushed nuts can be added to the filling. and instead of "Russian" take "Poshekhonsky" cheese.
Salad Football.
* 2 jars canned tuna in oil (or saury, pink salmon) 180 g each
* 2 boiled potatoes (400 g)
* 2 tomatoes (350 g)
* 2 eggs
* 1 stalk leek or 2 onions
* salt
* mayonnaise
For decoration:
* 3 proteins
* olives
* greenery
Recipe
Mash the fish with a fork (drain the oil).
Cut the tomatoes into cubes.
Peel potatoes, cut into cubes.
Grate the eggs on a coarse grater.
Cut the leek into half rings (finely chop the onion).
Mix fish, potatoes, tomatoes, eggs, onions, salt a little.
Fill with mayonnaise.
Decorate the salad to taste. . Laid out the salad. I grated the squirrels on a fine grater (the yolks can be added to the salad), finely crumbled the olives. She laid out olives in the form of hexagons (you can cut strips from olives, lay them out in the form of hexagons, and fill with finely chopped olives), filled the rest of the space with proteins. Greens finely crumbled and laid out around the ball.
Bon appetit!
