Snacks from boiled eggs are welcome guests on any table. They are hearty, tasty, attract appetizing and elegant appearance. Usually egg snacks are prepared simply and quickly, they help out if you need to feed unexpected guests. Their main component - eggs - is an inexpensive, quite affordable and versatile product. By combining eggs with different ingredients, you will get a completely new dish every time.
Based on chicken, quail and other eggs, many snacks have been invented; their total number is simply unrealistic to calculate. Among the most popular are " stuffed eggs”, inside which they put a wide variety of ingredients. Gourmets love rolls - an egg omelet roll with cottage cheese, vegetable, fish or meat stuffing. You will get a great snack if chopped boiled eggs are used as a filling for vegetables - tomatoes, sweet peppers. In this case, butter, sour cream, cream, mayonnaise, and cheese are used to bind the egg mass. Such an appetizer can be served in a natural cold form, or after preliminary baking in the oven with a certain sauce. Grated boiled eggs, mixed with a small amount of other products, make excellent meatballs, pate, as well as small snack balls. Among students and bachelors, an appetizer is incredibly popular on hastily called "croutons". It is prepared literally in a matter of minutes from bread fried in an egg with the addition of milk.
Eggs are used not only as a component of delicious snacks, they are often used to decorate many dishes. Put a few egg slices in aspic, cut white daisies out of them, or just sprinkle the salad with grated boiled protein and yolk. Without a doubt, after such simple manipulations, the appetizer will look more aesthetically pleasing and appetizing.
How to cook delicious stuffed eggs? The best option is to use sprats. Inexpensive, fast, elegant and very appetizing - this is exactly what an ideal snack should be.
Eggs marinated with beets and various spices are a bright and tasty appetizer from the category of cold dishes. These eggs can be decorated festive table, use them to make sandwiches.
Almost everyone likes sandwiches universal dish both for an ordinary snack and for a holiday. And so that the taste does not become boring, diversify it by adding new ingredients. Today we are preparing sandwiches with egg, cheese, radishes and cucumbers.
Egg rolls, supplemented with red caviar, can be prepared quickly and easily. They are tender and insanely delicious. Decorate them with any greens, and boldly serve on the festive table.
Eggs are an ideal product for preparing snacks, both for every day and for holidays. Thanks to his light taste, egg snacks stimulate the appetite, not satiate. This is the main role of snacks.
Egg Snack - Basic Cooking Principles
The main ingredient of snacks is eggs, affordable and useful product. Preparing egg snacks is simple, and most importantly, fast, which is especially important if guests are on the doorstep, but there is nothing to treat them with. Combining eggs with different products, you can get a completely new and original dish.
Eggs can be used chicken or quail. It is better if it is a homemade product, but if it is not possible to buy such eggs, store-bought ones will do. The main thing is that the product is fresh.
There are a huge number of options for preparing egg snacks. The simplest and most popular is stuffed eggs with a variety of fillings. Hard-boil the eggs, then carefully cut the protein lengthwise in a circle and take out the yolk. Prepare the filling and fill the halves of the egg whites with it. The yolk is usually used in the filling.
Rolls from an egg omelet look very original. Eggs are shaken with a little milk and thin omelettes are prepared. The filling can be cottage cheese, meat, vegetable or fish. It all depends on your imagination. The filling is evenly laid out on an omelet and rolled up. Then cut into small slices obliquely.
Eggs can also be used as a filling for tomatoes or sweet peppers. So that the egg mass does not fall apart, cheese, butter, mayonnaise, cream or sour cream are added to it for a bunch. Vegetables fill egg filling. The appetizer can be served cold or pre-baked in the oven.
Finely chopped eggs are combined with other ingredients to make a wonderful pate or snack balls, which are rolled in chopped fresh herbs, grated cheese or nuts.
An appetizer of crushed eggs is spread on slices of a loaf, but it will be more original if you serve an appetizer in tartlets or cheese baskets.
Recipe 1. Egg Appetizer "Firework of Taste"
Ingredients
four chicken eggs;
black fresh ground pepper;
seven tbsp. thick homemade sour cream;
salt;
a bunch of green onions;
50 g butter;
Red caviar;
olive oil;
Cooking method
For appetizers, we need to cook four omelettes. To do this, in a deep bowl, combine the chicken egg with a spoonful of sour cream and beat everything until smooth. Rinse green onions, dry and chop into thin rings. Add a tablespoon of chopped herbs to the egg mixture. Pepper, salt and mix everything well.
Put the pan on a small fire. Brush the bottom with oil and pour in ¼ of the egg mixture. Turning the pan from side to side, spread it on the bottom, cover with a lid and fry the omelet until cooked.
Put the finished omelette on cling film, and cover it with a lid so that it does not become weathered. Fry three more omelettes in the same way. Roll the first omelet into a tight roll, wrap it tightly with the second omelet. Thus, make a roll of the remaining two omelettes. Wrap the rolls with cling film and send for an hour and a half in the refrigerator.
Cut the loaf into slices and cut out circles from them, with a diameter slightly larger than the diameter of the egg roll. Melt the butter, mix with olive oil, and brush the slices of bread with this mixture. Lay the bread slices on a baking sheet lined with parchment paper. Put in the oven and bake for 20 minutes at a temperature of 180 C. Remove the toasted bread, cool it.
Remove the egg rolls from the refrigerator and cut them crosswise into pieces about five centimeters long. Lubricate the loaf slices with sour cream. Place the omelet roll on top, cut side down. Put red caviar on top of the roll and sprinkle with chopped green onions.
Recipe 2. Appetizer of eggs with cheese cream
Ingredients
six chicken eggs;
parsley or dill;
half a pack of butter;
freshly ground black pepper;
four tbsp. sour cream;
salt;
200 g of hard cheese.
Cooking method
Place chicken eggs in a saucepan, fill with filtered water and put on fire. Boil for ten minutes. Then drain the broth, and pour the eggs cold water. Peel off the shell and cut in half. Take out the yolk and put it in a small bowl.
Add to the yolks soft butter and mix well with a spoon until smooth. Grind the cheese on a grater with small sections. Add the cheese chips to the butter and egg yolk mixture. Mix well.
Add sour cream in small portions, rubbing until a fluffy mass is formed. Salt and pepper to taste.
Trim some of the egg white off the back of the eggs so that the halves stand upright on the platter. Fill egg halves with cream cheese. To make the appetizer look impressive, fill the eggs with a pastry syringe with a embossed nozzle. Garnish with chopped herbs.
Recipe 3. Gourmet Egg Appetizer with Dried Mushrooms
Ingredients
150 g carrots;
six boiled chicken eggs;
150 g of onions;
60 g dried mushrooms;
white pepper;
according to st.l. olive and butter.
Cooking method
Peel the carrots, wash the vegetable and chop into large chips. Free the onion from the husk, wash and chop into small pieces. Pour dried mushrooms with hot water and leave for half an hour. Then drain the mushroom infusion. Put the mushrooms in a saucepan, cover with water and cook for about forty minutes. Place cooked mushrooms on a plate and set aside.
Put the pan on fire. Pour in the olive oil and add the butter. Put the chopped vegetables into the heated mixture of oils and fry them until golden brown.
Finely chop the boiled mushrooms and add to the vegetables. Salt everything, pepper and continue to fry for another five minutes. Turn off the heat and cool the roast.
Peel the boiled eggs, cut in half, remove the yolks and grate them on a fine grater. Send them to the cooled roast. Add mayonnaise and mix everything. The filling should be thick enough.
Fill the egg halves with stuffing. Top with mayonnaise and garnish with sprigs of greens or green onion feathers.
Recipe 4. Appetizer of eggs in cheese baskets with croutons
Ingredients
hard cheese;
salt;
green lettuce leaves;
ground black pepper;
egg;
30 ml of milk;
butter;
Cooking method
Grind the cheese on a coarse grater. Put the pan on a small fire. Pour in just a little vegetable oil. Put a little cheese in the middle of a preheated pan and fry until it is melted and browned on the bottom. As soon as a golden crust appears around the edges, the cheese is ready.
Remove the skillet from the heat, let it sit for a while, then carefully place the hot cheesecake onto an upside down glass with a spatula and press down. Leave it in this position until it cools completely. Then remove from the glass and send to the refrigerator.
Beat the egg with milk, pepper, salt and pour the egg mixture into the heated frying pan. Cool the finished omelet, and cut into strips.
Brush the banana slices with butter and place on a baking sheet. Put it in the oven and bake until lightly browned. Make sure that the loaf inside remains soft. Remove the baking sheet from the oven, cool and cut the loaf into small pieces.
Rinse the lettuce leaves, lightly dry and chop into thin strips. Combine salad with scrambled eggs and mix. Lay out in cheese basket, put croutons on top and garnish with drops of mayonnaise.
Recipe 5. Egg Appetizer "Frequent Guest"
Ingredients
14 quail eggs;
salt;
seven sprats;
50 ml of rice vinegar;
small pod of red hot pepper;
10 g of sugar;
bunch of parsley;
30 g of spicy ketchup;
four cloves of garlic;
50 ml olive oil;
50 g of tomato paste;
50 ml refined vegetable oil.
Cooking method
Boil quail eggs, cool in cold water and peel.
Rinse the parsley, pat dry and finely chop. Free the pod of hot pepper from the stalk and seeds. Chop it up as small as possible. Peel the garlic cloves and chop finely. Mash the sprats with a fork. Combine everything and mix.
Put ketchup in a bowl, add table vinegar, sugar, tomato paste, olive and sunflower oil. Stir until smooth.
Put the dressing in a mixture of sprats with parsley, pepper and garlic. Mix thoroughly. In the resulting mixture, put the boiled quail eggs and stir. Put everything in a jar and close tightly with a lid. Remove for a day in the refrigerator. Put on a plate, garnish with greenery sprigs and serve.
Recipe 6. Egg rolls with mushrooms
Ingredients
six chicken eggs;
ground black pepper;
one and a half tsp potato starch;
salt;
300 g of champignons;
100 g of hard cheese;
100 ml sunflower oil;
100 g sour cream.
Cooking method
Dilute starch in two tablespoons of drinking water, mix and leave to swell for five minutes.
Adding raw eggs and beat with a whisk, salt and add a spoonful of vegetable oil.
Fry in a well-heated pan thin pancakes. Put on a plate and set aside.
Mushrooms clean, wash and cut into small pieces. Fry them in oil, seasoned with pepper and salt, until lightly browned.
Bend the two opposite edges inward. Put on one end mushroom stuffing and roll up into a roll. Thus, we turn off all the pancakes. We lay them out in a deep form. Lubricate them with sour cream and evenly sprinkle with small cheese chips.
We put the mold in the oven for five minutes. Bake at 180C until cheese is melted. Take out of the oven, cool. Cut each roll in half diagonally and put on a plate covered with lettuce.
- Be sure to cool boiled eggs in cold water, otherwise it will be difficult to clean them.
- Yolks can not only be grated, but also mashed with a fork.
- To keep the stuffed egg halves stable on the plate, cut off some protein from the back.
- It is better to spread the appetizer on a dish covered with green lettuce leaves.
If the guests are on the doorstep and you need to cook quick snacks, then many hostesses are helped out by a very simple and popular snack - stuffed eggs. For any housewife, preparing this dish is easy. This appetizer can not be called exquisite, but it certainly can be tasty. Therefore, stuffed eggs are very frequent guests both on the festive table and on weekdays. After all, such an appetizer of eggs is prepared in a few minutes, and is eaten invariably without a trace.
And now, on the eve of Easter, when egg dishes are very popular, we paint them quite a lot, and they are also given by guests, relatives and neighbors. And after Easter, when everyone treated themselves, the problem often arises of how to use all boiled eggs during their expiration date. And when the question arises: what to cook from eggs quickly and tasty? The answer is stuffed eggs. Moreover, changing the fillings, each time we get a completely different snack.
The taste of the eggs themselves is quite neutral, so they can be combined with many other products. I’ll even say more - it’s not enough with which foods eggs are not combined. delicious snacks both for the festive table and for everyday dinner are obtained from eggs with meat and chicken, fish and seafood, vegetables and mushrooms. The principle of stuffing eggs is very simple - boil the eggs, cut in half, remove the yolk. The yolk, as a rule, is part of the filling and is mixed with other components. The number of ingredients is indicated based on 6 boiled eggs. We will stuff the squirrels, and the yolks will be useful for different fillings.
The toppings are all very tasty, I don’t even know which one is my favorite. Just choose a different one from the proposed list each time, and you will get a variety of delicious snacks.
And be sure to read the article to the end - there will be the most interesting and original recipes.
1. Eggs with yolk and mustard
Ingredients:
6 eggs, 2 tbsp. l. mustard (choose spiciness according to your taste), 2 tbsp. l. mayonnaise, red pepper, parsley.
The yolks are ground with mustard, quite a bit of mayonnaise is added (it will soften the sharpness of the mustard). The filling can be laid out with a teaspoon, and for the festive table I recommend decorating the eggs with a confectionery syringe. Put a small sprig of parsley on top of the filling and sprinkle with a little red pepper.
2. Eggs with sour cream and horseradish
Ingredients:
6 eggs, 1 tbsp. l. canned horseradish, 3 tbsp. l. fat sour cream, salt, herbs. For decoration, you can use fresh cucumber or green onion.
Grind the yolks, add sour cream, horseradish and salt. You can beat this mass a little. Garnish with cucumber slices or sprinkle with finely chopped green onions.
3. Eggs with cheese and garlic
Ingredients:
6 eggs, 100 gr. hard cheese, 2-3 garlic cloves, mayonnaise. Such a filling is prepared in an elementary way - we rub the cheese on a grater (I prefer fine). Pass the garlic through a press. Grind the yolks with a fork and mix all the ingredients. You can decorate with herbs, capers or sprinkle with dried red paprika if desired.
Stuffings for eggs with fish and seafood
4. Eggs with red caviar
Ingredients:
6 eggs, 100 gr. hard cheese "Cheder", greens, red caviar - 50 gr., mayonnaise - 2 tbsp. l., salt, pepper
We rub the cheese on a fine grater. Mix the yolks, cheese, mayonnaise, add salt and pepper. We rub everything with a fork. We stuff the squirrels with this mass. Lay red caviar on top. Lay on lettuce leaves.
5. Shrimp Stuffed Eggs
Ingredients:
6 eggs, 120 gr. shrimp in own juice, 1 tbsp. l. chopped dill, 1 tbsp. l. grated cheese, 1 tsp lemon juice, 1 tbsp. l. mayonnaise
Shrimps can be both in their own juice and frozen peeled. If you have frozen shrimp, then pour hot water over them and fry in butter for 5-7 minutes, pouring lemon juice on top. And if the shrimp are canned in their own juice, then it’s even easier - chop the shrimp, mix with yolks and cheese. Add dill, lemon juice and mayonnaise and mix everything well. If desired, you can decorate each half of the egg with a whole shrimp.
6. Eggs stuffed with shrimp and figs
This filling can be called exotic, so feel free to serve this appetizer on the festive table.
Ingredients:
6 eggs, 100 gr. shrimps, figs - 2-3 pieces, garlic - 2 cloves, mayonnaise.
Shrimps are prepared as in the previous recipe and chopped. Figs are also cut into small pieces. Pass the garlic through a press. Mix the yolks, figs and shrimps, add garlic and mayonnaise. We stir everything.
If you want to decorate the eggs with a filling using a syringe, then it is better to grind all the ingredients with a blender.
7. Eggs stuffed with crab sticks
Ingredients:
6 eggs, 8 -10 crab sticks, 1 cucumber, 50 gr. grated cheese, 1 tbsp. l. mayonnaise, salt, pepper, herbs for decoration
The recipe is also very simple - finely chop the crab sticks and cucumber. We rub the cheese, add the yolks and mayonnaise, salt and pepper to taste. We mix everything well. We decorate with greenery.
8. Eggs stuffed with crab sticks and avocado
Ingredients:
6 eggs, 8-10 crab sticks, 1 avocado, 1 garlic clove, 1 tsp. lemon juice, 1 tbsp. l. mayonnaise, salt, pepper, green onions for decoration.
9. Eggs stuffed with herring
Ingredients:
6 eggs, 100 gr. herring, 1 onion, 2 tbsp. l. sour cream, greens for decoration
We cut the herring and cut into small pieces. Onion also cut as small as possible. Add the yolks, grind everything and season with sour cream. Decorate with greenery if desired.
10. Eggs stuffed with beetroot mousse
Ingredients:
6 eggs, herring - 1 pc., more beets - 1 pc., onions - 1 pc., pollock caviar - 2 tbsp. l., 1 tbsp. l. mayonnaise, lemon juice - 2 tbsp. l., sunflower oil - 1 tbsp. l., salt to taste
We cut the herring fillet, cut into pieces. Fry the onion in sunflower oil. We combine herring, yolks, onions, beets and caviar in a blender. Season with lemon juice and mayonnaise. Puree in a blender until smooth. We spread on the squirrels tinted in pale green color.
11. Eggs stuffed with herring and beets
Ingredients:
6 eggs, 100 gr. herring, cheese - 40 gr., beets - 2 medium, 1 tbsp. l. mayonnaise, greens for decoration, salt to taste
Beets are pre-boiled and cooled. We rub the beets on a fine grater and express the juice to avoid very liquid filling. Mix beets with yolks, grated cheese and mayonnaise. You can salt this salad. Fill them with egg whites. We cut the herring and cut into thin sticks. We lay the herring on top of the eggs with beets.
12. Eggs stuffed with herring and apple
Ingredients:
6 eggs, 100 gr. herring, 1 apple, 1 red onion, 1 tsp. lemon juice, 1 tbsp. l. yogurt.
Cut the onion into half rings and marinate in water with the addition of vinegar (10 minutes). We cut the herring and cut into thin strips. We rub an apple on a coarse grater, add lemon juice so that it does not darken and mix with grated yolks. Topped with yogurt. We put the filling in the eggs, and on top we decorate with a thin strip of herring and a ring of onion or apple slices.
13. Eggs stuffed with cod liver
Ingredients:
6 eggs, cod liver in oil - 1 jar, onions - 1 pc., 1 tbsp. l. mayonnaise, vinegar - 1 tbsp. l., salt and black pepper to taste
We take out the cod liver from the jar and let the oil drain. Knead cod liver and yolks. Cut the onion very finely and pour boiling water for 1 minute. Drain the water and sprinkle the onion with vinegar. Mix all the ingredients, add mayonnaise, salt and pepper.
14. Stuffed eggs with sprats
Ingredients:
6 eggs, sprats (canned in oil) - 1 jar, red caviar - 40 gr., garlic - 2 cloves, 1 tbsp. l. mayonnaise, salt and black pepper to taste
This recipe couldn't be easier. Knead the yolk with a fork, mix with mayonnaise, pepper, salt to taste. We spread the filling with a spoon or decorate it beautifully with a pastry syringe. We take out the sprats from the jar and put them on a paper towel, let the oil drain. Sprats are laid artistically on the filling, and on top we decorate with caviar.
15. Spicy appetizer of stuffed eggs with sprats
Ingredients:
6 eggs, sprats - 12 pcs., ketchup or adjika - 2 tbsp. l., soft cream cheese - 150 gr., olives - 12 pcs.
Mix the yolks with cheese and adjika. We spread the filling on the eggs, and decorate with an olive on top and stick a sprat into each egg.
16. Eggs stuffed with smoked salmon
This appetizer will definitely decorate any holiday table.
Ingredients:
6 eggs smoked salmon- 200 gr., mustard - 2 tbsp. l., sour cream - 2 tbsp. l., 1 lemon, green onion
Salmon cut into small cubes. We also finely cut green onions. Mix salmon, yolks and onions, season with mustard and sour cream. You can salt a little. Squeeze the juice of 1 lemon into the resulting mass and mix well. We lay out in halves of proteins.
17. Festive appetizer with salmon and cheese
Ingredients:
6 eggs, smoked salmon - 200 gr., creamy soft cheese- 100 gr., cheese or any other spicy cheese - 30 gr., black olives, parsley or dill.
Salmon (100 gr.) And cheese cut into slices. Put the salmon, yolks, cheese, feta cheese into the blender bowl and puree. Using a pastry syringe, pour the resulting mousse into the eggs.
From the remaining half of the salmon we prepare a decoration - thinly cut and twist the roses. We decorate with greens, and artistically pour black olives onto a plate.
Stuffings for eggs with meat and poultry
18. Eggs stuffed with chicken liver
Ingredients:
6 eggs, chicken liver - 150 gr., green onions - a few feathers, basil leaves to taste, parsley - 100 gr., cheese - 50 gr., softened butter - 50 gr.
We pre-boil the liver without salt and spices, let it cool and cut into small pieces. Put the liver, yolks, onion, basil and parsley into a blender. Add softened butter. Grind all products, but not to puree. Salt a little and, without sparing, sprinkle with black pepper. Stuff the eggs with the stuffing. And sprinkle with grated cheese on top.
19. Eggs with turkey liver
Very tender snack with bechamel sauce.
Ingredients:
6 eggs, turkey liver - 150 gr. (can be replaced with chicken), onion - 1 pc., softened butter - 50 gr., cognac.
For the bechamel sauce:
25 gr. butter, 1 tbsp. l. sunflower oil, 1 tbsp. l. flour, 1 stack. milk, salt.
Let's prepare the sauce first. To do this, melt the butter, add vegetable oil and add flour. Stirring constantly, add milk little by little. Cook for 8-10 minutes, salt a little.
Fry the liver in butter with onions for about 15-20 minutes. Finally add cognac. Mix the liver and bechamel sauce, grind in a blender. It turns out a gentle mousse, with which we stuff the eggs.
20. Eggs with ham
Ingredients:
6 eggs, smoked ham - 100 gr., 3 tbsp. l. mayonnaise, 1 tsp horseradish, 1 tsp olive oil, salt, pepper.
Cut the ham into pieces and grind in a blender. Add mayonnaise and horseradish. Salt and pepper.
Stuffings for eggs with mushrooms
21. Eggs stuffed with mushrooms
Ingredients:
6 yolks, mushrooms (I have champignons) - 150 gr., onions - 1 pc., carrots - 1 pc., 2 tbsp. l. mayonnaise, sunflower oil for frying, salt and pepper to taste.
Let's decorate the eggs in the form of mushrooms, such an appetizer looks very beautiful on lettuce leaves. Eggs must first be boiled. We cut off the upper sharp part of the egg (protein) with a knife, these will be hats. They need to be dyed brown. To do this, boil water, brew strong black and cook hats in it for 5 minutes. Proteins will not be boiled soft and will turn brown. Carefully remove the yolk from the eggs with a spoon and prepare the filling.
Cut the mushrooms and onions into cubes, rub the carrots on a coarse grater. Fry all the ingredients in sunflower oil. Add salt and pepper to taste. Mix with mayonnaise and stuff the eggs. We turn the stuffed eggs over, put them on a plate with lettuce or dill leaves, and put the hats on top. The forest fairy tale is ready.
Stuffed eggs for children's table
22. Stuffed eggs "Chickens"
The filling in this recipe is the simplest - grind the yolks with mayonnaise and mustard. The key to this recipe is the design. But it is better to see once than to read 100 times.
23. Snack from eggs "Mice"
And in this recipe, the yolks are mixed with cheese and mayonnaise. For decoration you will need vegetables - carrots, cucumber, radish. Again, it is better to watch a video recipe on how to prepare a beautiful snack for a children's party.
Original recipes for the holiday table
24. Dishes for Easter - marble stuffed eggs
The filling for such eggs can be any of the proposed. But on Holy holiday Easter we try to decorate the table especially elegant and beautiful. And if you want to surprise your loved ones, then cook this appetizer.
Boil the eggs in advance and separate the whites from the yolks. We will color the squirrels. Since we will eat proteins, we need natural dyes. Food colorings if you search well, you can buy it in the store.
Squirrels are immersed in paint for several hours.
After that, we take out the proteins, turn them over and put them on a paper napkin so that the water is glass.
Then, with the help of a confectionery syringe (holiday), we decorate the halves of the proteins with the prepared filling.
Beauty is ready!
25. Deep-fried stuffed eggs
Ingredients:
6 eggs, 100 gr. mushrooms, 1 onion, 80 gr. chicken liver, mayonnaise.
For breading proteins:
flour - 100 gr., ground crackers - 100 gr., 1 egg, salt, pepper, ground nutmeg, ground coriander, dried paprika, garlic. 
Boil the liver for 15 minutes in salted water. Fry the onions and mushrooms vegetable oil, add salt and pepper.
Grind the liver, onion and mushrooms in a blender, add mayonnaise, ground nutmeg and spices, mix well.
Dip the egg whites alternately first in the flour, then in the egg, and finally in the ground breadcrumbs. We spread it on a preheated pan and deep-fry it - in a large amount of vegetable oil. Put the finished halves of the proteins on a paper towel to drain the fat.
Using a pastry syringe, fill the eggs with the filling.
Agree that preparing such an appetizer as stuffed eggs is as easy as shelling pears, and you can surprise both guests and loved ones. So go ahead, and do not forget that eggs are also good for the body.
Eggs with mayonnaise and garnish. The eggs are hard boiled, cooled and peeled. Cucumbers, fresh tomatoes, boiled potatoes and carrots are cut into thin slices. Half of the vegetables are seasoned with mayonnaise and "Southern" sauces according to the norm. Mayonnaise sauce is also taken for this also half the amount indicated in the recipe. Seasoned vegetables are placed on a plate, halves of boiled dried eggs are placed on top and poured with the remaining mayonnaise sauce. The dish is decorated around with lettuce, jelly and vegetables. You can let go of the dish without a side dish of vegetables and jelly. In this case, the norm of vegetables is reduced by half.
Eggs stuffed with herring. Eggs are hard boiled and shelled. Then the whites of the eggs are cut off a little from the sides and cut in half lengthwise. You can cut off the ends a little and cut the eggs across into two parts or cut off a slightly blunt end, put the egg on the cut part and cut two slices at the top on both sides at a right angle, without touching a strip of protein 7-8 mm wide. The egg in this case
will resemble a basket with a handle. The yolk is carefully removed from all eggs.
The cleaned and finely chopped herring fillet is mixed with the yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a saucepan with softened and well-beaten butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste . Prepared eggs are filled with minced meat using a paper tube, a mayonnaise net is made on top, and a bunch of parsley is placed in the center of the plate or dish.
Minced meat for eggs can be prepared from kilka fillets and anchovies. In addition, the egg is stuffed with granular or chum caviar (in this case, only part of the yolk is taken out), as well as meat or fish salad. To prepare the salad, salty "ta fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), add green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, and season with mayonnaise or South sauce.
Hot snack
Hot appetizers differ from second courses by being smaller; the volume of servings, they are usually served without a side dish. They are included in the menu after cold appetizers.
Mushroomsin sour cream (julienne). White mushrooms or champignons are cleaned, cut into strips, fried in a pan with butter, sour cream sauce is added, brought to a boil and sprinkled with herbs. You can serve them in small saucepans with a handle (kokotnitsa).
oystersbaked. The shells are washed, the top cover is removed, sprinkled with salt, grated cheese, sprinkled with butter and baked; served on a plate covered with a napkin. Fish baked with steam sauce (chill mold). Small pieces of stewed pikeperch fillet, boiled dumplings from fish dumplings, crabs or crayfish necks and slices of champignons stewed in oil are mixed, seasoned with steam sauce, put in a slide on a large sink, covered with milk sauce of medium consistency, sprinkled with grated cheese, sprinkled with butter and baked.
Fried ham (sarepta style). The ham is boiled, cut one piece per portion, smeared with mustard on both sides, breaded in flour ^ fried in a frying pan Put the onion fries on top.
Sausages in sauce. Sausages are cleaned, cut obliquely into 3-4 pieces and fried in oil. Then they are placed in a portion pan, poured with tomato or onion sauce, brought to a boil, sprinkled with herbs and served.
Kidneys with lemon. Veal kidneys are peeled, cut into slices, fried in oil, placed in a kronshel, a slice of lemon without zest and seeds is placed on top and sprinkled with herbs.
quality requirementscold dishes snacks
Everything cold appetizers should be neatly and beautifully decorated, have a temperature of Yu--12 ° C. Taste and color should correspond to this type of product. No signs of spoilage are allowed: color change, signs of souring, foreign smells and tastes. V1 x od must exactly correspond to the established norm.
Sandwiches. Non-stale bread thickness of a piece in open sandwiches - 1-1.5 cm, in closed ones - 0.5 cm; products are neatly cut, cleaned, without signs of drying and discoloration.
Vegetable salads. Green salads - the leaves are cut across with wide ribbons, yellowed leaves, rough petioles are not allowed, the color is green, the consistency is dense, elastic. Green leaves are not allowed in fresh cabbage salad, slimy and large particles of stumps are not allowed in sauerkraut. The color of red cabbage salads is bright red, wilted leaves and a blue tint of cooked cabbage are not allowed.
green onion must be elastic, crispy, yellowed pieces are not allowed
cucumbers ridge - cleaned, fresh, strong, crispy; overripe with coarse seeds are not allowed.
Tomatoes - dense, retained shape; the dense parts of the stalks are removed.
Boiled vegetables in salads - soft, but undigested, well cleaned, without darkening of the remnants of the skin.
Fish gastronomic products. They must be well cleaned, neatly cut; sturgeons without cartilage and skin; there should be no fingerprints on the surface of salmon, chum salmon. Herring - moderately salty, well cleaned, without a dark film on the inside. Ready chopped herring must contain dry matter of at least 40%, fat - at least 9%, salt - no more than 4-6% and have an acidity of not more than 0.4% (in terms of acetic acid). The recipe for chopped herring includes the main product 45-50% (net) of the mass of the finished product.
Atjellied fish jelly is elastic, transparent, with the taste and aroma of concentrated broth, without turbidity (especially around lemon slices), its layer is at least 0.5-0.7 cm. boiled fish the surface is dense, retains its shape. Surface meat products should be without color changes (greening, dark spots, etc.); v jelly jelly should be dense, well frozen, and the products are finely chopped and evenly distributed throughout the mass.
In dishes seasoned with mayonnaise, there should be no signs of its delamination (yellowing).
Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0-6 ° C in porcelain or enameled dishes (without cracks and broken enamel), closed with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets, and salmon, salmon, sturgeon and similar products are stored on marked dry boards under dry gauze. Cut food before serving.
Meat and fish cold dishes with a side dish, as well as seasoned with sauces, can be stored for no more than 30 minutes. Of sandwiches, only jelly-covered snack bars can be stored, but
no more than 12 hours
Prepared products for decorating salads can be stored in the cold for no more than 1-2 hours. The maximum shelf life of seasoned salads from boiled vegetables is 30 minutes, from raw vegetables - 15 minutes.
Products in opened cans are stored for no more than 3 hours, and in porcelain, glass or enamelware - no more than a day. Aspic, jelly, fish under mayonnaise, under marinade, stuffed peppers, zucchini, eggplant, as well as caviar from them and mushrooms are stored for a day.
Sweet dishes
Importance of sweet foods in nutrition
Sweet foods are a source of easily digestible sugar carbohydrates. However, about 1/4 of the total need for carbohydrates should be covered by sugars, and the rest by starch. If the diet contains a large amount of purified (refined) carbohydrates, fats are formed in the body. Therefore, the dishes of this group cannot be the main ones in the diet and they are usually served for dessert.
According to I.P. Pavlova, "... a meal that began with pleasure due to the need for food should end with it, despite the satisfaction of the need, and the object of this pleasure is a substance that almost does not require digestive work ... sugar."
It should not be forgotten that sugar inhibits the secretion of gastric juice and enhances the secretory activity of the pancreas. Therefore, it is advisable to serve sweet dishes some time after the main dishes of the dinner.
The composition of many sweet dishes includes fats, eggs, milk, cream, which determine their high calorie content. However, the role of sweet (dessert) dishes is determined not by their calorie content, but by their high taste properties. Of particular value are those dishes, which include fresh fruits and berries, as they are a source of vitamins C, P, mineral elements, organic acids, a number of biologically active substances.
Apples, apricots, oranges, tangerines are rich in pectin substances that suppress putrefactive processes in the intestines, reduce gas formation and absorption of many harmful substances.
Many sweet dishes are rich in lipotropic substances that prevent fatty liver and normalize fat metabolism, methionine, choline, inositol, etc. These substances are especially important in the nutrition of elderly and middle-aged people.
There is a lot of methionine in cottage cheese, yolks are rich in olin, which are part of many sweet dishes, oranges are rich in inositol. An important source of P-active substances are dishes, which include grapes, black currants, chokeberry, plums.
Classification of sweet foods. All sweet dishes are divided into cold and hot according to the serving temperature. However, this division is arbitrary, since many dishes are served both hot and cold ( baked apples, pancakes with jam, etc.) form.
Cold sweet dishes include fresh fruits and berries, compotes and fruits in syrup, gelled dishes (jelly, jellies, mousses, sambuca, creams), whipped cream, ice cream. For hot souffles, puddings, sweet cereals, apple dishes, croutons, etc.
Preliminary preparation of products
Products that are part of sweet dishes are subjected to pre-processing.
Sugar. To obtain various syrups, sugar is dissolved by heating in water, fruit decoctions and juices. The foam formed on the surface is removed.
Fruits and Berries. They come in fresh and processed form (dried, frozen and canned).
Fresh fruits and berries are sorted, cleaned and washed (except for raspberries). When peeling pears and apples, in addition to the peel, the core and seeds are removed. Peeled and chopped apples, pears and quince are stored in acidified water before use so that they do not darken. Stone fruits are freed from stones, the stalks are removed from the berries.
Dried fruits sorted to remove impurities, sorted by type and washed.
Quick-frozen natural fruits are freed from containers, thawed for 10 ... 15 minutes, washed and transferred for further thawing into appropriate dishes. If thawed fruits are not used immediately, they are stored in cold syrup in the refrigerator.
To prepare some dishes, fruits and berries are rubbed. To facilitate rubbing, fresh apples are baked or boiled, pears are boiled, stone fruits (except cherries) are stewed in syrup, dried fruits are boiled, berries are rubbed raw.
Cream and sour cream. In the production of some sweet dishes, cream and sour cream are whipped in a non-oxidizing bowl at a temperature of 4 ... 7.C. For whipping use cream 35%, and sour cream 36% fat.
The dishes are filled no more than 1/3, since after whipping sour cream and cream increase by 2 ... 2.5 times. Whipped cream and sour cream are not subject to storage, as their volume decreases.
Eggs. When preparing the egg-and-milk mixture, the eggs are ground with sugar, diluted with boiled hot milk, heated until thickened (80 ° C). With separate use of proteins and yolks, the latter are ground with sugar, and the proteins are whipped.
Well-whipped proteins increase in volume by 5-8 times, retain their shape and stay on the whisk. The formation of a stable foam is facilitated by the addition of citric acid (2 ... 3 drops of concentrated acid per 10 proteins). Proteins are cooled, after which they are beaten slowly at first, and then faster.
gelling agents. In the preparation of sweet dishes, various polymeric gelling agents are used: potato and corn starch, modified starches, gelatin, agar, agaroid, furcellaran, sodium alginate, pectin substances.
Starches used to make jelly. When heated, they form jellies, the density and pour point of which depend on the concentration of starch. To obtain jellies that retain their shape when room temperature(thick kissels), the concentration of potato starch should be about 8%, and for jellies that do not harden at room temperature (semi-liquid and liquid kissels), 3 ... 3.5%. Potato starch gives transparent jellies, so it is used for fruit and berry jelly. Corn gives tender, but opaque jellies, so it is used to make milk jelly.
Modified starches in culinary practice are mainly used by acid and combined processing. The strength of modified starch jelly also depends on the concentration of the latter.
Gelatin a protein product that does not have taste and smell. It dissolves in hot water and forms a gel when cooled. Sufficiently strong jellies are obtained at a concentration of gelatin in the system of 2.7 ... 3.0%. It is not recommended to boil gelatin solutions, as the gelling ability of the system decreases. Gelatin is dissolved in water in a ratio of 1: 8. To increase the strength of the jelly, it is necessary to withstand it after formation for 30 ... 60 minutes at a gelatinization temperature, and then transfer it to cooled chambers.
Whipping gelatin produces foam. This property is used in the preparation of mousses, sambuca. Whipping should be carried out at a temperature close to gelling.
agar used in the manufacture of jelly. Agap slightly dissolves in cold water, but swells well in it. In hot water (already at a concentration of 1.5%) it forms a colloidal solution, which, when cooled to 32 ... 35 ° C, gives a jelly with a vitreous fracture. The jelly hardens very quickly, so it is not used for mousses and sambuca.
agaroid gelatin is twice as strong as gelatin. Solutions of agaroid at a concentration of 1.5% form jelly at 15...17 o C and melt at 40...44 o C. Therefore, it is advisable to use jelly to decorate dishes on holiday.
Furcellaran by nature close to agy and agaroid. At a concentration of 0.5 ... 1%, it forms odorless and tasteless jellies with a pour point of 250 ° C and a melting point of 38 ° C.
Prepare furcellaran, like agaroid. Sodium alginate is stable when heated, its jellies are colorless, transparent, tasteless and odorless. Products made from sodium alginate are not cooled in the refrigerator, since gelation proceeds the same at any temperature. This allows you to prepare gelled sweet dishes as needed. Pectin, unlike the listed substances, is able to form jellies only in the presence of sugar and acids. When preparing sweet dishes, they usually do not use pectin preparations, but puree from products rich in it: apples, apricots, black and red currants, raspberries. Recently, however, exfoliated pectins (apple, beet) have also been used.
Pectins of different nature differ significantly in gelling ability, which should be taken into account in cooking.
The use of pectins as gelling agents for the preparation of sweet dishes is advisable in the organization of preventive nutrition, since they are able to bind and remove from the intestine such harmful substances as compounds of lead, tin, strontium, molybdenum, and mercury.
Natural fruits, berries and fruit vegetables
Fresh fruits and berries retain their vitamin activity, taste and aroma after harvest. Therefore, they are among the most valuable dessert dishes. They are used fresh and frozen. Fruits and berries are fresh. Washed with running drinking water and dried fruits and berries are placed in a vase, on a dessert plate, in a bowl before leaving. Berries can be sprinkled with sugar or refined powder. Grapes are stacked with a whole bunch and released without sugar.
Oranges with sugar or wine. The fruits are washed, dried, the skin is cut in several places and removed, the seeds are removed and cut into circles; tangerines can be divided into slices. Beautifully arranged fruits are sprinkled with sugar or refined powder. They can be filled with dessert grape wine and served after 15-20 minutes.
Pineapples with sugar and wine. Peel off the pineapple. Small pineapples are cut across into circles and the core is removed with a cylindrical recess, and large pineapples are cut from top to bottom in half, the core is removed and each half is cut into several pieces. Pineapples are served in the same way as oranges.
Watermelon melon fresh. Watermelon, melon are washed, dried, cut lengthwise into two parts, and then into slices. In watermelons and melons, you can cut off the rind and remove easily separating seeds. Served chilled on a dessert plate, refined powder or granulated sugar can be served separately in a socket.
Raspberries or strawberries with milk, sour cream or cream.
Prepared raspberries or strawberries are placed in vases or bowls. Whipped cream, or sugar, or refined powder is served in a socket, and boiled milk, or sour cream, or cream in a milk jug. Whipped cream with powdered sugar can be released on the berries from a pastry bag.
Prunes with whipped cream or sour cream. The sorted and washed prunes are poured with hot water and left in it until they swell and cool completely. Then the bones are removed from the prunes and put in bowls or vases, and whipped cream or sour cream is released from the confectionery bag on top.
Bananas with cream or milk. Peeled bananas are cut into slices 5-6 mm thick, put in vases and sprinkled with sugar or refined powder. Cold boiled milk or cream is served separately.
Frozen fruits and berries with syrup. Fruits and berries frozen without sugar are not completely thawed, after 10-15 minutes they are washed, laid out in vases or bowls, poured with warm syrup and allowed to brew for 25-30 minutes.
When using berries frozen with sugar, the jars are placed for 10-15 minutes in warm water, after which they are opened. The syrup from the berries is mixed with boiled chilled water and boiled grape wine. This mixture is poured over berries placed in bowls.
Fruit salads. Oranges and kiwi are peeled, pears and apples are peeled and seed nests are removed; pineapples are washed, the peel is cut off and the fibrous core is removed; seedless grapes are washed. Prepared fruits (except grapes) are cut into cubes or slices, placed in vases or wine glasses, it is possible in orange baskets and poured with sauce from a mixture of sour cream or cream, raspberry syrup, orange juice. Liquor or cognac can be added to the sauce.
Compotes and fruits in syrup
Compotes are prepared from fresh, dried, canned and frozen fruits and berries, both in various combinations, and from one of any kind. When cooking from fruits and berries, a significant amount of sugars and other soluble substances (vitamins, mineral elements) passes into decoctions or syrups. So, when cooking compotes from dried fruits, about 50% of the sugars contained in them pass into the broth. When cooking compotes from sour fruits and berries, part of the sucrose is hydrolyzed under the action of acids (citric, malic, etc.) contained in them. So, when cooking apple compote
14 ... 19% of sucrose can be hydrolyzed. as a result of hydrolysis (inversion), glucose and fructose accumulate. The degree of sweetness of the latter is higher than that of sucrose. This is the reason for the change in the taste of fruits such as apples and quinces, when cooking compotes from them. The hydrolysis of sucrose during the cooking of compotes from dried fruits practically does not occur, since the acidity of decoctions from dried fruits is much lower than that of decoctions from fresh fruits and berries. Therefore, it is recommended to add citric acid to dried fruit compotes at the rate of 1 g per 1 kg of compote.
Compotes are served in vases or glasses. Their temperature during serving should be 12 ... 15 ° C.
Fresh fruit compotes. Prepared apples, pears, quince (without peel and core) are cut into slices before use. The peel, depending on the type of fruit, may not be peeled off. Apricots, peaches, plums after removal of the stone are cut into slices. The stalks are removed from the washed berries. Tangerines and oranges after peeling separated
yut on slices. Watermelons and melons after peeling and seeds are removed, and banana peels are cut into small slices.
To prepare syrup sugar is dissolved in hot water, citric acid is added (when cooking compotes from sweet fruits and apples), brought to a boil, boiled for 10 ... 12 minutes.
The fruits are immersed in the prepared syrup. Apples and pears are cooked with la
boiling point 6...8 min. Fast-cooking apples (Antonovskaya, etc.) and very ripe pears are not boiled, but put into boiling syrup, heating is stopped and left in syrup until cooled.
Oranges, tangerines, raspberries, strawberries, watermelons, melons, bananas, pineapples, black currants are not boiled, but laid out in bowls or glasses, poured with warm syrup, cooled.
When cooking compote from apples, pears, quince, syrup can be prepared from a decoction obtained after boiling the peel and seed nests, which contain a significant amount of nutrients. Syrups can be tinted with cherry or blackcurrant extract.
To flavor compotes, you can add finely chopped citrus zest. You can improve the taste of the finished compote with grape wine or rum.
When preparing compote from rhubarb, peel off the skin (coarse fibers) from the petioles, cut them into pieces 2.5 ... 3 cm long and immerse them in boiling water for 3 ... 5 minutes. Then the rhubarb is transferred to boiling syrup, covered with a lid and cooled. You can add citrus zest and raisins to the syrup.
Dried fruit compotes. Usually compotes are cooked from a mixture of dried fruits. They are selected in such proportions that the broth has a pleasant taste and aroma. However, different dried fruits boil differently when boiled in syrup. Therefore, they must be laid in such a sequence that they are ready at the same time.
Dried fruits and berries are sorted, washed thoroughly in warm water, sorted, if necessary, cut into pieces no longer than 3-4 cm long (apples, pears, quince), pour hot water, heat to a boil, add sugar, add citric acid and cook until cooked pears, depending on the size and variety, cook for 1...2 hours, apples for 20...30 minutes, prunes, apricots, dried apricots for 10...20, raisins for 5...10 minutes.
Ready compote is cooled to 10 o C and incubated for 10...12 hours for infusion. At the same time, flavoring substances pass most completely from fruits into syrup, while cooling, the process of sucrose inversion continues, which improves the quality of the compote.
Compotes from canned fruits. They are prepared both from one species and from several. Banks with canned compote are washed with warm water, wiped with a towel, opened and the syrup is drained. Then syrup is boiled from sugar and water, filtered, fruit syrup is added, brought to a boil and cooled. Fruits and berries are taken out of jars. Pits are removed from peaches and apricots. Large fruits are cut into slices or halves. The berries are left whole. Prepared fruits and berries are placed in bowls or glasses, alternating in color, and poured with chilled syrup.
Compotes from frozen fruits and berries. Partially thawed (within 10 ... 15 minutes) fruits and berries after washing are laid out in bowls or glasses, poured with pre-prepared syrup and allowed to brew for 25 ... 30 minutes.
Apples or pears in syrup. Peeled and seeded apples and pears are boiled for 6-8 minutes in sugar syrup acidified with citric acid. Fast-cooking fruits are only brought to a boil in syrup and cooled in it. Then the fruits are taken out, the syrup is filtered, boiled grape wine is added to it. An apple or a pear is placed in a bowl and poured with chilled syrup.
Apples or pears are also prepared in red wine or sherry, but more red wine or sherry is added to the finished syrup.
Apples and pears with almonds. Boiled (as for serving in syrup) apples or pears are stuffed with peeled almonds, cut into pieces 2-2.5 mm thick and fried. When serving, the fruits are poured with thick raspberry syrup. Before cleaning, the almonds are poured with boiling water and kept in it for 1 ... 1.5 minutes, and when the skin is freely separated from the kernel when pressed with fingers, the almonds are thrown into a colander or sieve. Then it is rubbed into a towel, the skin is sifted, slightly dried and stored in a dry place.
Jellied sweet dishes
Jellied dishes include kissels, jelly, mousses, sambuki and creams. When cooled, they have a jelly-like consistency, since gelling agents are added to them. Jellied dishes are unwhipped (jelly, jelly) and whipped (mousse, sambuki, creams).
Kiseli. These are old Russian national dishes. The process of their preparation consists of two operations: preparation of syrup and brewing of starch. The syrup is prepared in different ways, depending on the type of product, and brewed in the same way: starch is diluted with a small amount of water or chilled syrup, stirred well, poured into boiling syrup and, quickly
stirring, bring to a boil (brew).
Depending on the amount of starch, kissels are: thick (80 g of potato starch per 1 kg of kissel), medium density (45 ... 50 g of potato starch per 1 kg of kissel), semi-liquid or liquid (30 g of potato starch per 1 kg of kissel) . Thick and medium-density kissels are released as independent dishes. Semi-liquid (liquid) kissels are used as sauces when selling sweet dishes, cereal casseroles, puddings, etc.
The assortment of jelly is very large. They are prepared from fresh fruits, berries, rhubarb, rosehip decoctions, dried fruits, blueberries, fruit juices and syrups, jam, preserves, marmalade, berry extracts, milk, cream, tea with wine and citric acid, kvass, etc.
The technological scheme for preparing jelly from juicy fruits (cranberries, currants, cherries, blueberries, blueberries, etc.) includes the following operations: squeezing juice from sorted washed fruits; preparation of a decoction of squeezes (pulp); preparation of syrup on a decoction; brewing starch; connection of ready-made jelly with squeezed juice; cooling.
The operations of the technological scheme for the preparation of jelly from strawberries, strawberries, raspberries, blackberries are as follows: rubbing berries and obtaining puree; preparation of a decoction of the pulp; getting a syrup from a decoction; brewing starch; combination of hot jelly with puree; cooling.
Technology system. preparation of jelly from dogwood, cherry plum, plums, apricots, apples and other fruits includes the following operations: boiling (or baking) prepared berries or fruits; straining and wiping; combination of broth with mashed potatoes and sugar; brewing starch; jelly cooling.
Berry juice and puree are introduced into the jelly in its raw form in order to preserve the vitamin C contained in them, as well as dyes, which are partially destroyed during heat treatment. For the same purpose, when preparing jelly and storing juices and mashed potatoes, non-oxidizing dishes are used.
Thick jelly after the introduction of prepared starch is boiled for 6 ... 8 minutes and poured into molds sprinkled with sugar, cooled, and then laid out in vases or bowls. When on vacation, they are poured with fruit and berry syrup; cream or cold milk can be served separately.
Kissel of medium density after cooking is slightly cooled, poured into glasses or bowls. The surface of the jelly is sprinkled with granulated sugar (5...8% of the norm prescribed by the recipe), which, due to its hygroscopicity, absorbs moisture from the surface, preventing it from evaporating, which prevents the formation of a surface film.
Jelly. It is prepared from fruit and berry decoctions, juices, extracts, syrups, milk, jams. When frozen, jelly is a transparent (except for milk jelly) jelly-like mass.
The shape of the jelly corresponds to the dishes in which it is cooked. Its density depends on the temperature and the amount of gelling agent (gelatin, agar, agaroid, furcellaran, sodium alginate).
Jelly is prepared in different types: one-color in molds; multi-layer pour a layer of jelly of one color, and after hardening it the second layer of a different color, etc.; mosaic frozen jelly of different colors is finely cut, mixed, put into molds and filled with light jelly (lemon, etc.); jelly filled with currant berries, raspberries, strawberries and others, or citrus slices are poured into jelly. In addition, you can pour jelly into baskets made from the peel of oranges, grapefruits, lemons, watermelons. A syrup of cranberries, currants and other juicy berries is prepared as for jelly.
Lemon jelly. Cooking sugar syrup, insist it with zest, filter, introduce prepared gelatin, bring to a boil and pour in lemon juice. If the syrup is cloudy, it is clarified. To do this, raw egg white is mixed with an equal amount of cold water, poured into syrup cooled to 77 ... 75 ° C, brought to a boil and then boiled for 8 ... 10 minutes at low heat. The clarified syrup is filtered and poured into molds.
Milk jelly. Peeled bitter and sweet almonds are crushed in a mortar, gradually adding water (so that the oil does not spill out). When the mass becomes homogeneous, it is squeezed through the fabric. The squeezes are again crushed in a mortar with the addition of water and squeezed. Cooked almond milk is combined with hot cow's milk and sugar. Injected into prepared
ny gelatin, pour into molds and cool. Milk jelly can be prepared without almonds by adding vanillin. Almonds contain the glycoside amygdalin, which, when hydrolyzed, releases the poisonous aglycone. There is especially a lot of amygdalin in bitter almonds. Therefore, a large amount of bitter almonds should not be consumed.
All types of jelly are released with sweet sauces, whipped cream, with natural syrups.
Mousses. Mousse differs from jelly in that the syrup with gelatin is cooled to 25...30 o C and whipped in a mixer or by hand until the volume increases by 4...5 times. The mass that has not yet solidified is quickly poured into molds and cooled. Before release, the mousse mold is lowered to 2/3 of the height for a few seconds in hot water and spread in a vase or bowl. On vacation, they are poured over with sweet sauce or natural fruit and berry syrup.
You can cook mousses without gelatin with semolina. To do this, pour semolina into boiling syrup, continuously stirring, brew it, cool the mass and beat.
Cranberry mousse. Sugar is added to a decoction made from cranberry pulp, heated to a boil, prepared gelatin, cranberry juice are added and filtered. The mixture is cooled to 25 ... 30 0 C, whipped in a non-oxidizing bowl until a fluffy mass is formed, quickly transferred to molds and put in the refrigerator for 1 ... .5 cm, let cool and cut into portions. Mousse is served with cranberry sauce or cranberry (or other fruit and berry) syrup.
Fruit mousse on semolina. Apples without seed nests are cut into several pieces and boiled until soft. The broth is filtered, the apples are wiped, mixed with the broth, sugar, citric acid are added and brought to a boil. Then, in a thin stream, the sifted semolina and cook, stirring, 15-20 minutes. The mixture is cooled to 30...40 o C and whipped
until a thick foamy mass is formed, which is poured into molds and cooled. Released in the same way as mousse with gelatin. When preparing cranberry mousse on semolina, semolina is poured into cranberry syrup and boiled.
Otherwise, the preparation method is the same as for apple mousse.
Sambuca. Sambuc is a type of mousse. When preparing it, fruit puree from apples (apple sambuk), apricots (apricot sambuk) or plums (plum sambuk) is mixed with sugar and egg whites and whipped while cooling until it doubles in volume and forms a homogeneous lush foam. The prepared gelatin is dissolved, cooled to 40...50 o C and poured into the whipped mass in a thin stream with rapid continuous stirring, poured into gelling molds and cooled. Released with sweet sauces or fruit syrups.
To prepare fruit puree, apples (without a seed nest) or pitted plums are placed on a baking sheet, a small amount of water is added and baked in an oven until soft. Then they are cooled and wiped.
The gelling agents in these dishes are fruit pectin and gelatin, so the gelatin bookmark is reduced to a concentration of 1.5%. Whipped squirrels give finished products additional pomp.
Creams. They are prepared from thick (containing at least 35% fat) cream or sour cream 36% fat with the addition of eggs, milk, sugar, fruit puree and gelatin, as well as various flavoring and aromatic products.
Depending on the raw materials used, creams are divided into creamy, sour cream and berry.
Vanilla, chocolate or coffee cream. It is prepared in two ways.
First way. For the egg-and-milk mixture, the eggs are ground with sugar, boiled hot milk is added in a thin stream and boiled at 70 ... 80 ° C (in a water bath) until thickened. After that, with stirring, the prepared, boiled gelatin is introduced. For vanilla cream, vanillin is added to the strained egg and milk mixture. For coffee cream, the mixture is prepared with the addition of coffee infusion (50 g of coffee per 150 g of boiling water). For chocolate cream, cocoa powder ground with sugar or refined powder is added to the hot egg-and-milk mixture. Cream or sour cream, chilled to 4 ... 7 ° C, is whipped in the cold until a thick fluffy foam is formed. In the whipped mass, stirring constantly, pour in the egg mixture cooled to room temperature.
The second way. Vanillin or cocoa powder, pounded with peanut powder, is added to whipped cream. Then, with continuous stirring, the slightly cooled dissolved gelatin is added in a thin stream. For coffee cream, gelatin is dissolved in a strong coffee infusion.
The finished cream is quickly poured into molds and cooled. Before the holiday, the form with the cream is dipped in warm water for a few seconds, then, taken out of the water, shaken and put the cream in a vase or on a dessert plate. On vacation, it is poured with coffee or chocolate syrup, or
strawberry, raspberry, cherry sauce. To prepare coffee syrup ground coffee pour boiling water, leave for 10-15 minutes, filter, combine with sugar and bring to a boil, then cool the syrup.
To prepare chocolate syrup, cocoa powder is triturated with sugar, hot water is added, thoroughly stirred and brought to a boil, vanillin is added and cooled.
Berry cream. Berries (strawberries, raspberries, blueberries, cherries, currants) are rubbed. The finished puree is combined with egg-and-milk mixture cooled to 18...20 o C. Then the mass is combined with whipped cream or sour cream. You can cook berry cream without egg mixture. In this case, berry puree is combined with refined powder, dissolved gelatin and mixed with whipped cream. The prepared mixture is poured into molds and cooled. On vacation, the cream is poured over with sweet sauce, fruit and berry syrup.
whipped cream
They are not only used for the preparation of creams, but also released as an independent dessert dish. To do this, powdered sugar, various fillers and flavors are added to the cream. Chilled cream (35% fat) is whipped to a fluffy stable foam and refined powder is added with stirring. When you leave the whipped cream put in a bowl. They are served with jam, oranges, tangerines, chocolate or roasted almonds.
ice cream
Public catering establishments sell ice cream of industrial production (plombir and cream), and soft ice cream is prepared on the spot immediately before the holiday. Soft ice cream is made from dry mixes. It is a product of a creamy consistency with a delicate structure, low overrun (40...60%) and a temperature of 5 to 7 ° C. Soft ice cream is not subjected to hardening to low temperatures and is released to the consumer immediately after it leaves the freezer. Depending on the mixture used, soft ice cream of the following types is produced: creamy, creamy chocolate, creamy coffee, creamy protein, milk with a high fat content, milk, etc.
They sell ice cream (both soft and industrially produced) with various sweet sauces (chocolate, nut, chocolate nut, blackcurrant, strawberry, raspberry, cherry, apricot), fresh, canned, frozen fruits and berries, jam, whipped cream, cookies (butter, sugar), cognac, liquor.
Ice cream is released in bowls, wine glasses or special vases; it can be served with natural fruit or berry juices or soft carbonated drinks in glasses with straws.
Ice cream "Surprise". It is prepared for banquets, New Year's
dinners. Slices of biscuit are placed on a metal dish, canned apples or pears cut into thin slices, then ice cream balls. Ice cream top and sides are quickly covered with a layer of canned fruits, biscuit and whipped with sugar proteins, releasing them from a pastry bag. The prepared dish is quickly (1 ... 2 minutes) baked in an oven at a high temperature (not lower than 260 ° C) so that the egg whites are immediately browned. Sprinkle the dish with powdered sugar when on holiday. When serving, you can pour cognac or alcohol around the ice cream and light it.
Parfait is a special kind of ice cream. At catering establishments, it is prepared from thick (at least 35% fat) whipped cream with sugar, egg and milk mixture, flavorings and flavoring products: vanillin (vanilla parfait), toasted chopped nuts (nut parfait), strawberry puree (strawberry parfait).
The technology for preparing parfait is similar to the preparation of creamy, berry creams, with some exceptions: for egg-milk mixture
yolks are mainly used, a gelling agent is not introduced, the prepared mass is laid out in special corrugated forms, tightly closed with lids and frozen in low-temperature cabinets, chambers at 18 ° C for 1.5 ... 2 hours.
Before serving, the form is dipped in hot water (50 ... 60 ° C) for a few seconds and the parfait is placed in vases. When serving, you can put canned fruit on the parfait. Small cookies are sometimes placed near or around the parfait.
Hot sweet food
Hot sweet dishes include soufflés (air pies), puddings, sweet cereals, apple dishes, pancakes, etc.
These dishes, especially cereals and flour, are highly nutritious and are used not only as a dessert, but are also included in the dinner and breakfast menus.
Souffle. To prepare a soufflé, egg yolks are ground with sugar, flour, vanillin (for vanilla soufflé), pounded chocolate or cocoa powder (for chocolate soufflé), crushed and toasted almonds (for opex soufflé) are added, diluted with hot milk and, stirring continuously, steamed mixture until thickened. The hot mixture is combined
with whipped proteins and spread on a portioned pan, greased with oil. Decorate with the same mass on top, releasing it from a pastry bag. Bake in an oven at a temperature of 180 ... 220 ° C for 12 ... 15 minutes.
The baked, well-brown soufflé is sprinkled with powdered sugar and served immediately before it has fallen off. Separately offer cold milk or cream.
Soufflé apple, berry. Fruit or berry puree is boiled with sugar until thickened, hot mixed with whipped proteins and baked in the same way as vanilla soufflé.
puddings. They are prepared from viscous cereals(rice, semolina) or vanilla crackers, broken into small pieces.
Breadcrumbs or biscuit pudding. Egg yolks are rubbed with sugar, diluted with cold milk, and this mixture is poured over vanilla crackers broken into small pieces or a dry biscuit. When they swell, add sorted and washed raisins, candied fruits, cut into cubes (5 ... 7 mm), mix and carefully combine with whipped proteins. The evenly mixed mass is laid out in molds, greased with oil and sprinkled with breadcrumbs (if the pudding will be baked in an oven) or granulated sugar (if the pudding will be steamed in a double boiler). The finished pudding is cut into portions, poured over with apricot sauce or served separately in a saucepan.
biscuit pudding served with egg sweet sauce.
Apple pudding with nuts. Peeled and roasted nuts are crushed, poured with milk and boiled for 2-3 minutes. Then semolina is poured into the milk in a thin stream, brought to a boil. In a slightly cooled mass (60 ... 70 ° C), egg yolks mashed with sugar, peeled and cut into small cubes apples, salt are introduced, stirred; then whipped proteins are introduced and the resulting mixture is gently mixed a second time. Pudding in molds is steamed and served with apricot sauce.
Gyp's porridge. Milk (3.2% fat content) is poured into a wide shallow dish (stewpan, frying pan) and placed in a hot oven. As soon as a ruddy foam forms on the milk, it is immediately removed with a fork, then the foam is allowed to form again and removed. They do this several times. Then the saucepan with milk is put on the stove, semolina is poured into boiling milk
cereals and cook until tender. Yolks, mashed with sugar, vanillin and part of the chopped foams are added to the porridge cooled to 60 ... 70 ° C, and then whipped proteins are added in two or three doses. Porridge is laid in layers: a layer of porridge is laid on a portioned pan, greased with oil and sprinkled with breadcrumbs; sprinkle with chopped nuts, cover with foams removed
from milk; put a second layer of porridge on top; the surface is leveled, sprinkled with sugar and pressed in the form of a grid with a hot chef's needle. Bake in an oven at a temperature of 240 ... 250 o C for 12 ... 15 minutes. ready porridge garnished with candied fruits and canned fruits, heated in syrup, mixed with foams and toasted almonds. Apricot sauce is served separately in a gravy boat.
Apple dishes. During heat treatment, apples become softer and more aromatic and, in addition, the amount of pectin in them increases (due to the transition of protopectin to pectin), sweetness increases as a result of sucrose inversion. So, when baking apples, depending on the content of organic acids in them, up to 30% of sucrose is hydrolyzed. The flavor of apple dishes is enhanced by the addition of ground cinnamon or essence (rum,
cognac).
Baked apples. Apples (the best Antonov ones) are washed, not peeled, but the core is removed with a round notch. Prepared apples are placed on a baking sheet, fill the recesses in them with sugar (baked apples), finely chopped carrots with sugar and sour cream (apples stuffed with carrots), milk rice porridge with raisins and roasted nuts(apples stuffed with rice and nuts), pureed cottage cheese
with raisins and sugar (apples baked with cottage cheese), a mass of chopped nuts, dried apricots or prunes (apples baked with dried apricots or prunes), etc. A small amount of water is added to a baking sheet and apples are baked for 15 ... 20 minutes (depending on from variety). Apples are released hot or cold, poured with syrup or sprinkled with powdered sugar. apples can
but serve with sweet sauces, whipped cream, jam.
Charlotte with apples. Preparation of the dish includes: preparation of minced meat; bread preparation; molding; baking.
Wash the apples, peel and core, cut into slices 2-3 mm thick or into small cubes, sprinkle with cinnamon sugar. If the apples have dense pulp, they can be boiled.
Cut off the crusts from stale white bread. The crumb is cut into rectangular slices 0.5 cm thick. The scraps remaining from the bread are crushed in the form of cubes, dried and mixed with apples. Slices of bread are moistened on one side in a mixture of eggs, milk and sugar, then they cover (moistened side down) the bottom and walls of a greased form (tray) for baking charlotte. The form is filled with minced meat, covered with the same slices of bread, but with the moistened side up. The surface is impregnated with the remaining lezon and baked in an oven at a temperature of 180 ... 200 ° C until golden brown(15...20 min). The finished charlotte is kept in the form for 10 minutes, and then laid out on a dish or plate. On vacation, pour over with apricot sauce. The sauce can be served separately.
Apples in dough (in batter) fried. Apples (preferably medium-sized Antonov) without seed nests and without peel are cut into slices 0.5 cm thick and sprinkled with sugar. Prepare the dough: put salt, sugar, sour cream, flour into the yolks, separated from the proteins, mix thoroughly and dilute with milk. Proteins are whipped into a thick foam and carefully introduced into the dough directly.
vein before using it.
Circles of apples are dipped into the dough with the help of a chef's needle, and then quickly transferred to heated fat and fried until golden brown; Ready apples are placed on a plate, sprinkled with powdered sugar on top, apricot sauce is served separately.
Apples with rice. In hot viscous rice porridge, boiled in milk with sugar, eggs are added (porridge temperature is not more than 60 ... 20 min at
temperature 240 ... 250 ° C. Apples without peel and seed nest are boiled whole or in halves in acidified water until soft. When serving, hot apples are placed on the porridge and poured with apple or apricot sauce.
Kiev apples. Peeled and seeded apples are blanched until half cooked in acidified water.
Then the apples are placed in a portion pan, the hole is filled with jam. Prepared apples are poured with egg-sour cream mixture and baked until tender. To prepare the mixture, the yolks are ground with sugar, flour is added. Separately whip sour cream, proteins and combine them with yolks. The dish is released in a portioned pan, sprinkled with refined powder on top.
Dishes from fruits and berries.
Croutons with fruits and berries. Peels are cut from a wheat loaf, cut into slices 5 mm thick, soaked with a mixture of eggs, milk and sugar (egg-and-milk mixture), fried on both sides in margarine until golden brown. During the holiday, they put shyudy and berries warmed up in syrup on the fried croutons and pour over with apricot sauce.
Baskets with fruits and berries. Baskets baked from shortbread dough are filled with boiled slices of apples without skin and seed nest. Immediately before the holiday, they are poured with apricot sauce. Instead of apples, you can put strawberries or raspberries in baskets and pour over strawberry or raspberry sauce.
Requirements for the quality of sweet dishes.
Shelf life
The serving temperature of cold sweet dishes should be 12 ... 15 0 C, hot 55, ice cream 4 ... 6 o C.
the taste and smell of berries, fruits, wine in syrups, etc. are clearly expressed); slight texture defects (liquid jelly, thick jelly; slightly whipped mousses, sambuca, cream; insufficient porosity of puddings and baked goods; fruits in compotes are partially overcooked; unattractive appearance(cloudy compotes, syrups); film on jelly; fruits, jelly are inaccurately laid out); minor color defects (the color of jelly, jelly is not pronounced enough, baked goods are poorly tinted, etc.).
Fresh fruits. They must be mature, sound and thoroughly washed.
Compotes. The syrup in compotes should be transparent, with a concentrated taste and smell of fruits, moderately sweet, with a pleasant sourness (if sour berries and fruits such as currants, cherries, etc. are used). Fruits and berries should be soft, but unboiled and wrinkled. Rotten and wormy fruits are not allowed.
The main defects: the syrup is sweet, but without the aroma and taste of fruits (the liquid was drained and the syrup was added); the taste is weakly expressed (they violated the recipe or little, insisted after cooking); some of the fruits are overcooked, but the shape of others is preserved, there is a cloudy sediment at the bottom (all the fruits were put into the syrup at the same time, and not sequentially in accordance with the cooking time); there are stalks, seeds of apples and pears, seeds of fresh plums and apricots (poorly sorted and peeled the fruits).
Fruit in syrup. Apples and pears should keep their shape. The syrup should be slightly acidic, with the aroma of wine, transparent and thick with sugar.
Main defects: the surface of apples and pears darkened (peeled fruits were stored in air, not in acidified water), deformed (overcooked), hard (undercooked) fruits; the syrup has an insufficiently concentrated taste (the recipe is broken) or a cloudy hue (the peels of the fruit from which the syrup was cooked were overcooked).
Thick jelly should have a dense texture, keep the shape, not spread; semi-liquid consistency of thick sour cream. Fruit and berry jelly made from squeezed juice (cranberries, blueberries, currants, etc.) should be transparent, retain the color, taste and aroma of berry juices, and jelly from pureed fruits may be cloudy, and their color may change somewhat.
Main defects: liquid jelly (digested or put little starch); the presence of lumps (incorrectly brewed starch); film on the surface (not sprinkled with sugar before cooling); jelly from squeezed juices has no aroma, color and taste fresh berries(the juice was boiled and not introduced raw at the end of cooking); cloudy jelly from juices and syrups (they kept it for a long time, they used maize starch); in jelly from mashed fruits there are large particles (poorly rubbed); milk kissels have the smell of burnt milk, there is no aroma of vanillin; water appeared on the surface of the thick jelly (it was stored for a long time); cranberry jelly has a purple color (cooked in an aluminum bowl).
Jelly. The consistency of the jelly should be jelly-like, but not rough or rubbery, the shape should be maintained at the break. Berry jelly should be transparent, with the taste and smell of used berries. The use of artificial colors in the manufacture of jelly is prohibited.
Main defects: berry jelly is opaque (poorly filtered and not clarified); jelly is not frozen or very thick (gelatin was not put in the norm); lemon jelly is bitter (poorly cleaned the zest); pieces of gelatin come across (gelatin was poorly soaked and did not dissolve completely); unsweetened jelly (not enough sugar was used).
Mousses. Mousse is a hardened, tender, finely porous, lush and slightly elastic mass of pale color (cranberry pink, apple and lemon white or slightly yellow). Before tempering, cut into rectangular or triangular pieces with smooth or corrugated edges. The taste is sweet, with a slight sourness.
The main defects: a dense layer of jelly formed in the lower part of the mousse (poorly whipped, poured into molds not completely cooled down); the mass is heavy (whipped a little); the pieces are shapeless (they were supercooled when beating).
Sambuca. The consistency is elastic, the mass is homogeneous, heavier than that of mousse, finely porous, the taste is sweet, with a slight acidity, the smell of apples or apricots.
Creams. A porous, elastic mass, cut into rectangular pieces and cast in moulds. Smell and color corresponding to fillers or flavorings.
puddings. Should have a soft and tender texture inside, a fried crust, a sweet taste. On the cut, candied fruits or raisins are visible, evenly distributed throughout the mass.
Hardening is not allowed. The mass should be well baked. The readiness of the pudding is determined by piercing it with a splinter or a knife. If the pudding is baked, they stay dry.
Guryev porridge. The surface should be golden (sometimes it is cauterized in the form of a grid), the consistency is lush, tender.
Defects: settling of porridge after baking, boiled lumps of cereal inside, burnt surface, etc.
Apples with rice. Rice should be neatly shaped into a low cylinder. The surface of the apples is light, completely covered with sauce.
Apples in dough. Should look like a ruddy donut with a golden crust. The dough should be lush, yellow at the break; well-baked apple, greenish-yellow or white, soft.
Charlotte apple. There should be a crispy golden crust on the surface; the filling is thick, does not bake, it is well warmed up.
Fresh fruits and berries are stored washed and dried, laid out in a low layer in the refrigerator, at a temperature of 0 to 6 ° C and a relative humidity of 75 ... 80% for no more than 48 hours. Cold sweet dishes (compotes, jellies, etc.) are stored under the same conditions up to 24 hours. For their storage, use non-oxidizing dishes. Hot sweet dishes (puddings, casseroles) are stored in an oven or on a food warmer at a temperature of 55 ... 60 0 C for no more than 2 hours.
Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian holiday table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All kinds of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, which give the dishes a special piquancy and spiciness.
When choosing the assortment and quantity of snacks for the festive table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any festive table is a snack table, and therefore there should be a sufficient number of snacks. Cold meals and snacks should be well presented. The beauty and solemnity of the set table depend on the design. The first impression created by the type of appetizers often determines the assessment of the entire celebration.
For serving appetizers, mainly porcelain and faience dishes are used - salad bowls and vases (for salads), trays and herring bowls, plates (snack bars, small dining rooms), caviar bowls, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12°C.
Eggs with herring
Ingredients:
6-8 eggs, 2 herring, 2 onions, 2 tbsp. spoons of mayonnaise.
Cooking
Cut the hard-boiled eggs in half, cut off some white from the bottom so that the eggs lie flat on the plate. Put a piece of herring fillet on each half, on top - a little mayonnaise and a ring of onion so that a piece of herring is inside it.
Instead of onions, you can take green onions - finely chop and put around the edges of the eggs in the form of wreaths.
Egg with sauce
Ingredients:
3 boiled eggs, 2-3 boiled mushrooms, 0.5 cups of sour cream, 1 tbsp. a spoonful of butter, salt, dill.
Cooking
Cut the peeled boiled eggs in half lengthwise, mix the yolks with butter, finely chop the whites.
boiled mushrooms chop, mix with sour cream, salt and pour eggs (yolks and proteins).
Sprinkle with chopped dill when serving.
Eggs with ham and melted cheese
Ingredients:
6 eggs, 150 g ham, 1 processed cheese, 3 canned sweet peppers, 3 tbsp. spoons of sour cream, 100 g of mayonnaise, green onions, green salad, pepper, salt.
Cooking
Pass half of the hard-boiled eggs with ham and cheese through a meat grinder, add sour cream, some mayonnaise, salt, ground pepper and mix.
Put halves of pickled peppers on a plate, lettuce leaves on them, egg and ham mass on top, close it with egg halves (yolk down), pour over the remaining mayonnaise and sprinkle with finely chopped green onions.
Eggs stuffed with fish
Ingredients:
4 eggs, 1/2 can canned fish(in oil or natural), 1 onion, 1 tbsp. a spoonful of vegetable oil, 4 tbsp. spoons of mayonnaise, herbs, salt.
Cooking
Cut hard-boiled eggs in half. Finely chop the yolks, finely chop the onion and sauté in vegetable oil, chop canned fish, mix everything, salt to taste.
Fill the halves of the eggs with fish mass, put on a dish, pour with mayonnaise and decorate with herbs.
Stuffed eggs "Atlantic"
Ingredients:
5 eggs, 1 can of canned fish (natural or in oil), 1 apple, 1/2 onion, 50 g white bread, pepper, salt, herbs.
Cooking
Cut the boiled eggs in half lengthwise and remove the yolks.
Soak the bread in the filling of canned food. Peel the apple from the skin and core.
Pass the apple, bread, yolks, fish and onion through a meat grinder, add salt, pepper and mix.
Fill the halves of the proteins with the resulting mass.
Decorate with greenery.
Eggs stuffed with nuts
Ingredients:
8 eggs, 4-6 tbsp. spoons of kernels walnuts, 4-6 Art. spoons of sour cream, 2 teaspoons of mustard, ground red pepper, parsley, salt.
Cooking
Cut off part of the protein from the blunt end of hard-boiled eggs, remove the yolk, mix it with crushed fried walnuts, grind and salt.
Stuff the eggs with this mixture.
Put sprigs of greens on a plate, put eggs on them (minced meat down), put “hats” (cut proteins) on top, grease them with a mixture of mustard and sour cream and sprinkle with red pepper.
Eggs stuffed with chicken liver
Ingredients:
5 eggs, 150 g chicken liver, 1 tsp butter, 1/3 onion, 100 g mayonnaise, 0.5 tsp cocoa powder, salt.
Cooking
Cool hard-boiled eggs. Cut off part of the protein from the sharp end and remove the yolks.
Prepare minced meat: mix the boiled liver with onion browned in butter, pass twice through a meat grinder with a fine grate, add mashed egg yolks, salt and mix well.
Fill the eggs with minced meat, put on a dish (minced side down) and pour over with mayonnaise.
Put the cut part of the protein on top, grease with mayonnaise and sprinkle with cocoa powder.
Eggs stuffed with liver
Ingredients:
4-6 eggs, 150 g fried or boiled liver, 100 g butter, 1 onion, 1 teaspoon parsley and dill, salt, pepper.
Cooking
Cut the hard-boiled eggs in half and remove the yolks.
Pass the liver through a meat grinder, grate the onion.
Combine all minced meat components, grind, pepper, salt and mix.
Fill the halves of the eggs with the prepared mass, put on a dish and decorate with herbs.
Eggs stuffed with carrots and cheese
Ingredients:
6 eggs, 1 boiled carrots, 100 g cheese, 3 tbsp. tablespoons chopped parsley, 50 g butter, salt.
Cooking
Cut hard-boiled eggs into halves, remove the yolks and grind them with grated carrots, cheese, butter and salt.
Mix the mass and fill the halves of the proteins with it.
Sprinkle with parsley when serving.
Eggs stuffed with cheese
Ingredients:
8 eggs, 100 g cheese, 50 g butter, 3 tbsp. spoons thick sour cream, pepper, lemon juice.
Cooking
For hard-boiled eggs, cut off some of the protein from both ends.
Cut each egg crosswise and remove the yolks.
Prepare the filling: grind butter and grated cheese, add sour cream, lemon juice, pepper and egg yolks.
Fill the egg halves with this stuffing.
Arrange eggs on lettuce leaves, garnish with capers and capsicum or other vegetables.
Eggs stuffed with onions
Ingredients:
8 eggs, 2 onions, 80 g butter, 1/2 cup sour cream, 2/3 tsp mustard, lettuce, salt.
Cooking
Cut the hard-boiled eggs in half lengthwise and remove the yolks. Chop 1 onion, sauté in butter (1 tablespoon), mix with egg yolks, half sour cream, the rest of the butter, mustard, salt and fill the whites with this mixture.
Place sliced onion on top.
Put the eggs on a lettuce leaf and pour over the sour cream.
Eggs stuffed with herring
Cooking
Cut the hard-boiled eggs in half lengthwise and remove the yolks.
Pass the herring fillet through a meat grinder along with the yolks, add 1-2 tbsp. spoons of mayonnaise, pepper and beat.
Finely chopped green onions and chopped parsley can be added to minced meat.
Fill the halves of the protein with minced meat so that the shape of the egg resembles a whole one.
Put them on a dish and pour over with mayonnaise.
Eggs stuffed with mushrooms
Ingredients:
8 eggs, 20 g dried porcini mushrooms, 1 onion, 1 tbsp. a spoonful of ghee, 4 teaspoons of mayonnaise and sour cream, 3 teaspoons of ketchup, herbs, salt.
Cooking
In hard-boiled eggs, cut off part of the protein from the blunt end and remove the yolks. pre-soaked dried mushrooms boil, finely chop, fry, mix with browned onions and yolks, salt.
Fill the squirrels with the minced meat, put them in a salad bowl, cover them with cut “caps” of the squirrels on top, pour over the sauce, decorate with herbs.
To prepare the sauce, mix mayonnaise with sour cream and ketchup.
Eggs stuffed with cod liver
Ingredients:
4 eggs, 50 g cod liver (canned), 1 small onion, 1/2 lemon, parsley, salt.
Cooking
Cut hard-boiled eggs into halves.
Grind the yolks with cod liver, 1 tbsp. a spoonful of canned oil, chopped onion, parsley and salt.
Stuff egg white halves with minced meat and garnish with lemon slices.
Eggs stuffed with cucumbers and herring
Ingredients:
8 eggs, 2 pickled cucumbers, 150 g herring fillet, 1 small apple, 4 tbsp. spoons of mayonnaise, 1/2 teaspoon of mustard, 40 g of butter.
Cooking
Cut the hard-boiled eggs in half lengthwise, remove the yolks and finely chop them. Finely chop the herring fillet. Peel the apple from the skin and seeds. Finely chop the apple and pickles.
Mix herring, apple, cucumbers and yolks and season with mustard-flavored mayonnaise. Fill the halves of the proteins with this stuffing.
Apply a mesh of mayonnaise on the minced meat, decorate with butter roses.
Eggs stuffed with ham and cottage cheese
Ingredients:
6 eggs, 100 g ham, 100 g cottage cheese, 1/2 cup sour cream, 1/3 cup mayonnaise, 1 teaspoon mustard, lettuce, pepper, salt.
Cooking
Hard boil the eggs, cut them in half lengthwise and remove the yolks. Pass ham, cottage cheese and yolks through a meat grinder, add 1-2 tbsp. spoons of sour cream, mustard, salt, pepper and mix.
Fill the egg whites with minced meat.
Put the dish with lettuce leaves, put the stuffed eggs and pour over with mayonnaise mixed with the remaining sour cream.
Cottage cheese snack with nuts
Ingredients:
400 g of cottage cheese, 1/2 cup of peeled walnuts, 50 g of butter, 1-2 cloves of garlic, pepper, salt.
Cooking
Rub the cottage cheese through a sieve, mix with softened butter, chopped walnuts, crushed garlic, salt and pepper to taste.
Optionally, for greater spiciness, you can add a little vinegar, sugar and spices to taste.
If the cottage cheese is thick, you can add grated fresh cucumbers.
The mixture can also be used for sandwiches.
The main thing - do not spare the garlic.
Cottage cheese pate
Ingredients:
450 g fat cottage cheese, 50 g ham, 150 g butter, 40 g cod liver (canned), 3 tbsp. spoons of sour cream, 3 tbsp. spoons of milk, 2 onions, 2 heads of garlic, salt, spices, herbs.
Cooking
Soft cottage cheese wipe and divide into 3 parts. Combine one part with melted butter and minced ham, dilute with milk, salt and beat.
Combine the second part of the cottage cheese with butter, cod liver, finely chopped onions, add spices, mix well and beat.
Combine the third part of the cottage cheese with whipped butter, add finely chopped onion and garlic, salt, pepper, dilute with sour cream and beat.
From a pastry bag or paper cornet, release the curd masses in layers and decorate with herbs.
Curd balls
Ingredients:
200 g cottage cheese, 50 g butter, 2-3 tbsp. tablespoons of grated cheese and crushed stale crackers rye bread, salt, ground red pepper
Cooking
Rub the cottage cheese through a sieve or pass through a meat grinder, stir with softened butter, cheese grated on a coarse grater, salt and pepper to taste.
From the resulting mass, roll balls with a size of Walnut and roll them in rye breadcrumbs.
Cottage cheese with eggs and green onions
Ingredients:
350 g cottage cheese, 2 eggs, 30 g green onions, 3 tbsp. spoons of sour cream, lettuce, 1 tomato, salt.
Cooking
Grind cottage cheese, mix with sour cream, finely chopped boiled eggs, add chopped green onions, salt to taste.
Form the mass into small cutlets, put on a dish lined with lettuce leaves, and decorate with tomato slices.
Cottage cheese with sprats
Ingredients:
250 g cottage cheese, 1 jar of sprats or sardines in oil, 250 g sour cream, 1 onion, 1 pickled (salted) cucumber, pepper, salt.
Cooking
Grind cottage cheese with sour cream, add chopped fish, finely chopped onion and cucumber, salt, pepper, mix.
Transfer to a sieve, put a light press on top for 2-3 hours.
Cheese roll with herbs
Ingredients:
cheese, butter, dill (all to taste).
Cooking
Pass the cheese through a meat grinder. Add softened butter, mix well, put on parchment with a layer of 1.5 cm and put a layer of chopped greens on it.
Roll up the roll and place in the refrigerator.
Cut the finished roll into circles, put on a dish and decorate.
Cheese and vegetable salad
Ingredients:
Ingredients:
100 g cheese, 2 eggs, garlic, 5 radishes, 100 g green onions, 50 g canned green peas, 2-3 tbsp. spoons of mayonnaise, pepper, salt.
Cooking
Cut cheese and radish into strips, chop green onions, finely chop boiled eggs and garlic.
Combine all products green pea, pepper, salt, season with mayonnaise and mix.
Salad "Original"
Ingredients:
100 g cheese, 2 carrots, 50 g rice, 2-3 cloves of garlic, 5 tbsp. spoons of mayonnaise, parsley, walnuts.
Cooking
Grate raw carrots and cheese on a coarse grater, boil the rice and cool, chop the garlic. Combine all products, season with mayonnaise and mix.
When serving, garnish with herbs and crushed nuts.
Cheese salad with mushrooms and apples
Ingredients:
200 g cheese, 100 g canned mushrooms, 2 apples, 1 orange, greens.
For the sauce: 1 cup sour cream, 2 tbsp. tablespoons of lemon juice, 2 teaspoons of honey, 1 teaspoon of mustard.
Cooking
Cut all the ingredients into small cubes or straws, combine, season with sauce, mixing all the ingredients, and mix.
Lay the salad in a slide and decorate with herbs.
Salad of cheese, apples and almonds
Ingredients:
150 g cheese, 2 sweet apples, 50 g almonds, 2 tbsp. spoons of mayonnaise, lemon juice to taste, salt.
Cooking
Cut cheese and peeled apples into thin sticks, add chopped almonds, mayonnaise, lemon juice and salt to taste.
Mix and serve.
Salad "Cheese"
Ingredients:
2 processed cheeses, 250 g canned green peas, 3 eggs, 150 g mayonnaise, salt, parsley and dill.
Cooking
Processed cheese grate on a coarse grater, mix with green peas and chopped boiled eggs, season with mayonnaise, salt.
Put a slide in a salad bowl, sprinkle with yolk rubbed through a sieve and chopped herbs.
Cheese salad with vegetables
Ingredients:
150 g cheese, 1 sweet pepper, 1 carrot, 1 apple.
For sauce: 3 tbsp. spoons of mayonnaise, 2-3 tbsp. spoons of yogurt, 1-2 teaspoons of mustard, parsley, salt.
Cooking
Grate cheese and carrots on a coarse grater, mix with chopped pepper and sliced \u200b\u200bapple.
To prepare the sauce for mayonnaise, with continuous stirring, add mustard and kefir.
Pour dressing over salad and sprinkle with chopped herbs.
Salad with melted cheese
Ingredients:
1 processed cheese, 1 apple, 1 tomato, 1 small onion, 3-4 tbsp. spoons of mayonnaise.
Cooking
Grate melted cheese on a coarse grater.
Chop the onion into strips and pour over to remove bitterness, first with boiling water, then with cold water.
Peel the apple from the skin and core, chop into slices.
Cut the tomato into slices.
Mix the salad and season with mayonnaise.
Salad "New"
Ingredients:
3 processed cheese, 3-4 cloves of garlic, 3 eggs, 3-4 tbsp. spoons of mayonnaise.
Cooking
Chilled processed cheese grate on a coarse grater, finely chop the garlic and boiled eggs.
Mix everything, season with mayonnaise.
Cheese salad with green peas
Ingredients:
200 g cheese, 100 g canned green peas, 2 eggs, 1 onion, 3/4 cup mayonnaise, herbs.
Cooking
Grate cheese and boiled eggs, finely chop the onion, mix with green peas and season with mayonnaise.
When serving, sprinkle the salad with herbs.
Cheese salad with meat
Ingredients:
200 g cheese, 150 g lean boiled meat, 1/2 cup canned green peas, 50 g pickled plums, 1/2 cup mayonnaise.
Cooking
Cheese, boiled meat, pickled plums (pitted) cut into cubes, add canned green peas, mayonnaise and mix.
Put in a salad bowl, decorate with green peas.
Cheese salad with tomatoes and cucumber
Ingredients:
200 g cheese, 2 tomatoes, 1 pickled cucumber, 2 boiled eggs, 4 tbsp. spoons of sour cream.
Cooking
Grate the cheese on a coarse grater, cut the peeled cucumber, tomatoes and eggs into cubes, mix, put in a salad bowl and pour sour cream sauce.
Garnish with egg and cucumber slices.
puff salad
Ingredients:
6 eggs, 1 large onion, 2-3 apples, 150 g of hard cheese, 1/2 cup of shelled walnuts, 1 cup of mayonnaise, vinegar.
Cooking
Hard boil eggs (8-10 minutes in boiling water), cut into circles.
Cut the onion into rings and pour for 10-15 minutes with a weak solution of vinegar, then drain it.
Peel and grate the apples on a coarse grater, cheese on a fine grater.
Chop nuts.
Put on a dish in layers: eggs, onions, cheese, apples, nuts.
Without stirring, pour the salad with mayonnaise and put in a cold place for 2-3 hours.
Use to make sandwiches.
Home Cooking Tips
- Salad should be salted just before serving. If you salt in advance, the vegetables will release a lot of juice.
- In salads, tomatoes and peppers of different colors are very tasty and beautiful: red, yellow and green.
- Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added.
- Many of the salads can be used as a side dish for fish and meat dishes, to poultry dishes.
- To keep the cheese from drying out, you need to put a piece of sugar on a plate next to the cheese and cover tightly with another plate. The whole week the cheese will be completely fresh.
- Peeling onions, rubbing mustard, cooking horseradish - an activity that brings to tears. But turn on the desk fan, adjusting the airflow so that it drives all those unpleasant odors away from you.
- Salads are a source of vitamins, they improve appetite: spicy salads are good for lunch, not very spicy ones for breakfast and dinner.
- Using cucumbers in an unpeeled form, you must first try a piece of the skin and make sure that it is not bitter. If bitter, the cucumber should be peeled.
- Mayonnaise or sour cream should be completely used in the dressing, and not poured over food from above.
- If the cottage cheese turned out to be sour, mix it with an equal amount of milk and leave for an hour. Then throw the cottage cheese on cheesecloth and let the milk drain.
- Butter does not melt in hot weather if the butter dish is wrapped in a napkin soaked in salt water.
- In order to better wash the greens (lettuce, spinach, green onions, parsley leaves, dill, etc.), you must first put it in cold water and leave for 5-10 minutes to soak the sand and earth adhering to it. Then rinse in plenty of water so that sand and earth freely settle to the bottom. Water should be changed 2-3 times, each time shifting the greens to a sieve or colander.
- Carrots boiled with the addition of sugar acquire the taste and color of freshly picked carrots.
- A few drops of lemon juice or vinegar added to a salad immediately after cooking will retain more vitamin C.
- Vegetables should be boiled in salted water (10 g of salt per 1 liter of water). The exceptions are beets and pea pods. They get an unpleasant taste when cooked in salt water.
- When peeling the beets, you should not cut off its root to the end, otherwise it will brighten during cooking.
- Cucumbers stay fresher longer if they are stored upside down in a vase of water.
- A few drops of lemon juice are added to ice cream and canned vegetables and fruit freshness and juiciness, retain the taste and nutritional value of dishes from them.
- Freshly frozen fruits or vegetables, if they are supposed to be used raw, should be thawed only immediately before use, and not in water, but in air, spreading a thin layer on a dish. Sweet berries and fruits can be sprinkled with sugar when defrosted.
- For cooking, freshly frozen vegetables do not need to be thawed - they are placed immediately in a boiling liquid or in a pan with pre-heated oil.
