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!
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.
Prepare hot tomato sauce (in one bowl 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.
Prepare green butter. 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. Make flow charts 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. What is the order in which you need to deep-fry such semi-finished products as fish "colbert", 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, the hem, the shoulder and sub-shoulder parts, the 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 onions, parsley, celery, carrots, and 30 minutes before the end of cooking, salt the meat. 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 in 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 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 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. original salad it 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
Decorate with basil New Year any dishes: pizza, salads, ice cream and sweet desserts, but classically it is 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.
:
200 g salted herring fillet
1 bulb
2-3 beets
3 pickles
4 carrots
2 apples (preferably sweet and sour)
150 g hard cheese
4 potatoes
9 eggs
greenery
3 art. l. vinegar
0.5 tsp Sahara
300 g mayonnaise
salt
1/4 cup cranberries for garnish
Cut the herring fillet into strips about 1 cm wide.
Cut the onion into thin rings and marinate for 5 minutes in 3% vinegar mixed with sugar.
Boil beets, potatoes and carrots, cool, peel and grate on a coarse grater separately from each other. Leave two boiled carrots to decorate the salad with a New Year's dial.
Wash the apples, peel, remove the core and grate.
Boil eggs, grate 3 eggs on a coarse grater.
Lay out the products in layers:
1 layer - pieces of herring
2 layer - pickled onions
3 layer - greens
4 layer - beets
5 layer - mayonnaise
6 layer - chopped cucumbers
7 layer - grated carrots
8 layer - apples
9 layer - cheese
10 layer - potatoes
11 layer - mayonnaise
12 layer - grated eggs (this is the "snow" layer)
From 12 halves of hard-boiled eggs, lay out the dial, and from boiled carrots - arrows and numbers.
Decorate the dish with cranberries and finely chopped greens.
A design option for the New Year's "dial" with dill sprigs, pomegranate seeds and "hearts" from beets.
Salad "Candle"
Design option with two "candles" carved from sweet pepper:
Ingredients
:
boiled potatoes- 2 pcs.
hard-boiled eggs - 3 pcs.
minced meat fried with onions - 200 g
cheese durum varieties- 150 g
mayonnaise or thick sour cream - 100 g
For decoration:
Dill
sweet red and yellow pepper
boiled carrots
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Boil potatoes in their skins, peel, rub on a coarse grater, salt a little and put on a plate in the form of a salad - see photo on the left. |
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Lay out a layer minced meat, pre-fried in oil, along with finely chopped onions. |
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Sprinkle with grated cheese and grated protein, as shown in the photo. |
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We make a "wick" of a candle from a strip cut from prunes. On the “flame” of the candle sprinkled with cheese, sprinkle grated yolk, then grated boiled carrots and put a piece of sweet red pepper on top. Put the candle light with yolk, then boiled grated carrots, put a piece of bell pepper and prunes on top |
Salad "By candlelight"
(with dry-cured sausage and croutons)
Ingredients
:
300 g dry-cured sausage,
100 g croutons from white bread, diced and dried in the oven or in a pan with the addition of oil,
1 large tomato,
1 large cucumber
200 g cheese
250 g mayonnaise,
1 red bell pepper,
1 yellow bell pepper,
greenery,
salt to taste.
Lay the salad in layers on a flat dish, coat each layer with mayonnaise:
- crackers,
- diced sausage
- diced tomato
- diced cucumber
- 1/2 red and yellow pepper, diced
- grated cheese.
We make markings and start decorating, as shown in the photo: we make candles, a bow and a rim from the remaining halves of peppers, lay out the greens.
Salad "Christmas wreath"
Ingredients
:
1 can (200 g) tuna
2 boiled carrots
3 boiled potatoes,
1 fresh cucumber
2 eggs,
mayonnaise,
For decoration:
green onion,
Cherry tomatoes,
white radish strips.
On a round plate we put in the center a jar or a cup, smaller in diameter.
Lay out layers around the jar:
1 potato
tuna,
mayonnaise (light mesh),
carrot,
eggs,
cucumber,
leftover potatoes.
Spread with mayonnaise and decorate with finely chopped green onions, cherry tomatoes and strips of white radish or daikon radish (see photo).
New Year's salad "Wreath"
Ingredients
chicken breast- 700 g or chicken fillet- 600 g
onion - 2 pcs.
boiled eggs - 4 pcs.
Bulgarian pepper - 2 pcs.
mayonnaise - 250 g
vegetable oil - 2 tbsp. l.
salt
For decoration:
parsley - 2 bunches
olives
red bell pepper
boiled carrots
On a large dish or plate, place the sides of a detachable form (for example, with a diameter of 20 cm). Place a round jar in the center, filled with water for stability, about 8 cm in diameter.
Boil the chicken until cooked (within 30-40 minutes after boiling), cool, cut into cubes and put on a dish around the central jar, forming a ring. Lubricate with mayonnaise.
Wash the pepper, remove the core and bake in hot oven within 15-20 minutes. Transfer the roasted peppers to foil, carefully wrap them and hold for about 5 minutes, then peel the peppers. Cut the flesh into small cubes, lay on the chicken.
Cut the onion into cubes and fry vegetable oil until golden, season with salt. Cool the onion and put it on the pepper. Lubricate with mayonnaise.
Hard-boil eggs, cool, grate on a coarse grater.
Carefully remove the sides of the detachable form, remove the jar from the middle.
Pour mayonnaise over and spread over the sides and top of the salad wreath.
Tear off the leaves from the dill sprigs and lay them tightly on the sides, in the middle and on top of the "Wreath".
Peel the carrots, cut into thin long strips and lay them in the form of a ribbon. Decorate carrot ribbons with drops or a pattern of mayonnaise.
Cut out circles from peppers and arrange them randomly along with olives around the wreath.
Chill the salad in the refrigerator and serve at the New Year or Christmas table
Salad wreath with cheese
on Chinese cabbage leaves
Salad "Rainbow"
Put the salad on a dish in an arc, decorate on top with strips of sweet peppers, carrots, yolks, chopped greens, protein and beets grated on a coarse grater.
1st layer - Bell pepper, diced
2nd layer - boiled carrots, grated on a coarse grater
3rd layer - boiled chicken fillet, cut into cubes
4th layer - boiled eggs, grated on a coarse grater
5th layer - chopped green onions
6th layer - boiled beets, grated on a coarse grater
7th layer - boiled chicken fillet, cut into cubes
Lubricate each layer with mayonnaise.
Decorating a salad or pate
"Pine cone"
give to anyone a suitable salad or pate (including curd) the shape of cones. Cover on all sides with a layer of grated mixed with sour cream or mayonnaise. processed cheese.
Decorate with almonds as shown in the photo.
As decorative greenery, you can take rosemary or pine twigs.
Salad "New Year's mask"
Original puff salad in the form of a masquerade mask.
The set of products is the simplest, but thanks to the nuts and cheese, the salad turns out to be hearty.
In the form of such a “MASK”, you can also make your favorite “herring under a fur coat” or salad “Olivier”, or pate.
Ingredients
:
1 boiled chicken breast (finely chopped)
100 g cheese (finely grated)
1 boiled medium carrot (finely grated)
1 medium boiled beetroot (finely grated)
For refueling:
200 g thick mayonnaise
2 tbsp. l. chopped walnuts
2 garlic cloves (pass through a press or very finely chop with a knife)
salt, pepper to taste
For decoration:
pomegranate seeds
parsley
Dill
We put 2 stacks on an oval dish and lay out layers around them:
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3rd layer: cheese |
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5th layer: top - carrots, bottom - beets. |
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Decorate with pomegranate seeds |
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Garnish with parsley leaves and dill sprigs |
Decoration "Heart" of salad or pate
So you can arrange various salads, herring "under a fur coat", pate on St. Valentine or to New Year's table.
The top layer is grated boiled beets mixed with mayonnaise or sour cream.
Omelette Snack Cake
"Snow Champion"
Ingredients
:
chicken egg (10 pcs. - for an omelette, 1 hard-boiled egg - for decoration) - 11 pcs.
wheat flour - 4 tsp
cream - 4 tbsp. l.
hard cheese (200 g - for cream, 4 tablespoons - for scrambled eggs)
sauce (tomato) - 3 tbsp. l.
salt
mayonnaise - 4-5 tbsp. l.
garlic - 3 cloves
greens - 2 tbsp. l.
frozen spinach - 80 g
hot red pepper - to taste
pitted olives - 40 g
boiled carrots - 1 pc.
boiled beets - 1 pc.
cloves - to taste
green radish - 1 pc.
First, prepare 4 omelettes of different colors. Colors in the order of laying in the cake from bottom to top: red-orange, yellow, green, white.
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top omelette snack cake will be white. |
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We bake a white omelette in a frying pan under the lid until cooked. |
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Preparing a yellow omelet. |
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We bake a yellow omelette in a frying pan under the lid until cooked. |
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Cooking green omelet.
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We bake a green omelette in a frying pan under the lid until cooked. |
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Cooking a red-orange omelet. |
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Preparing the cream for the layer. |
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We collect the cake. |
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We decorate the cake. |
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Put grated protein on top of the figure. |
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We rub the boiled carrots on a fine grater, form a cap, a scarf, mittens and snowman boots from it. |
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We rub the boiled beets on a fine grater, make skis and a mouth out of it. |
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PAPILOTS(fr. papillote - paper wrapper). Used in restaurant cuisine, paper tubes with various cutouts and scallops, with which they hide the ends of animal or bird bones protruding from the meat. Papillots also play the role of a handle by which you can hold the portion without getting your hands dirty on the fat, and make it easier to cut the portion into smaller pieces.
Papillottes first appeared in the 19th century in French restaurant cuisine, from where they quickly spread to many cuisines of the world, incl. and Russian restaurant cuisine. Papillots were especially widely used in Soviet restaurants and in communist Kremlin cuisine.
To decorate fried game, cutlets and chops with a bone, hams on the bone, paper curlers and rosettes are used.
For papillots, a sheet of paper is folded three times in length, then the edge of the paper is folded 1-1.25 cm wide and strips are cut evenly across the entire width of the paper with a sharp knife or scissors. The paper is cut into 4 strips, wrapped around a round stick, giving the appearance of a flower, and its ends are folded.
To make a rosette, paper 12:12 cm in size is folded into 4 layers (in half and again in half), cut obliquely and corrugated with a thin cloth. Then the sharp tip of the rosette is cut off, the rosette is unfolded and put on the hairpin and on the bone (see below).
"... I never wrote about how to cook fish in papillots. A papilot, dear stupid, in cooking is a twisted cut piece of paper, which is usually put on the bones of cutlets or fried poultry. Well, except that Giedrius managed to cook catfish in a papilot his lady, which was twisted into her hair."
(an excerpt from Lithuanian literature of the 20th century).
The scheme for making a simple papillot:
1. Paper should not be very thin - printer paper is best.
2. Take a tight white paper and cut out a strip about 8 cm long and 4 cm wide.
3. Fold the strip along its middle along.
4. Cut the folded paper along the fold with scissors into uniform notches - you get something like a fringe.
5. Wrap a round stick in a spiral with cut paper, the diameter of which matches the diameter of the bone.
6. Glue the end of the paper strip with edible glue made from brewed starch or flour, or gelatin, or attach with tape.
NOTE. Although recently, for simplicity, papillots are often glued with adhesive tape, but it must be admitted that adhesive tape does not agree well with edible products, therefore food glue made from flour or starch, or gelatin is always more preferable.
7. Trim the bottom of the cuff with scissors.
Use ready-made papillots to decorate the bird.
Photo of step-by-step production of the simplest papillot:
