|The menu on birthday|
|The menu on the nature|
Canape with cheese and ham (meat, sausage)
Usual cheese and sausage sandwiches, only the small size, I you do not urge to do. It will be already not festively. Here two options of preparation of canape which we do not do every day:
- We roll slightly small square of ready puff pastry, we do by liqueur glass circles, slightly we pinch edges that the small basket has turned out. We bake in oven of 20-25 minutes. In the cooled-down small baskets we put teaspoon of any cream cheese to which the salami (or other smoked sausage) and thin roll of firm cheese well fastens. It is possible to decorate with greens (see photo at the left)
- The second option is even simpler. Ask to cut thinly in shop cheese and ham (it is more convenient if it are slices, big on the area, - 10х10 cm, for example). We put at each other thin plates of cheese and ham in 6-7 layers, then we knife sharp on small small squares and treugolnichka, we pierce skewer (see photo on the right)
Shrimps and cucumbers salad
salatik I did this on birthday, very much it was pleasant to girls. Moves in ice-cream bowls, looks very solemnly and just in itself is decoration of table.
Has decided to describe this shrimps and cucumbers salad in more detail. Everything simply and quickly. Effectively and tasty.
For 6 portions:
- Iceberg salad - one head of cabbage
- 1 paprika
- the boiled cleared shrimps - 1 kg
- 150 g of mayonnaise
- 1 tablespoon of ketchup
- 1 cucumber
- salt, black ground pepper
- several slices of lemon for ornament
We prepare ice-cream bowls. Very thinly we cut cucumber and we cover it bottom of ice-cream bowls. p very densely did not stack, has stuck several circles to walls of salatnichok.
Small we cut Iceberg salad, paprika - thin plates. We mix all this in big salad bowl with ground pepper. Slightly we add some salt. We spread mix in ice-cream bowls.
The turn of shrimps has come. Just we put them on "pillow" from the made salad.
Gas station: we mix mayonnaise and ketchup. By the way, there is also other option: on 150 g of mayonnaise - 3 tablespoons of soy sauce and 2 tablespoons of lemon juice. The choice for you!
Gas station with salad will be mixed by guests. Our task - it is beautiful to sauce shrimps and tax to table.
Lemon slice on edge of ice-cream bowl not only for appearance. Lemon, as we know, you will not spoil shrimp:-).
All this! Let to you it will be tasty!
Pork in tangerines sauce
Ingredients (for 2 portions):
- Pork - fillet part - 4 pieces 1,2-1,5 centimeters thick
- Provence herbs ½ of tsp.
- Vegetable oil of 1 tsp.
For mandarine sauce:
- Tangerine of 3 pieces.
- Carrots ½ of small
- Sugar of 1 tsp.
- Salt to taste
- Vegetable oil of 1 tsp.
For mustard sauce:
- Prepared mustard - at me with grains is 1 tsps.
- Vegetable oil of 5 tbsps.
- Garlic 1 clove
- Fennel greens to steam of branches
To strew pork from two parties with spices, to salt and allow to be kept waiting within 30 minutes.
To cut carrots with small cubes, to fry on vegetable oil, and then to lower fire to minimum and to extinguish to readiness of carrot. I extinguished all minutes 5-7. Carrots during this time have to become soft.
To add to stewed carrots juice from three tangerines, sugar and salt. To evaporate sauce to half on average fire - it has taken about 4-5 minutes me.
For the second sauce small to chop garlic knife or to pass through garlick press, to add small chopped fennel and mustard, to mix.
To add a little bit salt and to gradually pour in oil (on tablespoon), carefully shaking up fork every time. As a result has to rather dense sauce of slightly white shade will turn out.
To form pieces of pork hands in round form. That the form of meat has not changed during frying, to wind pork with thread sideways, to stick.
To lay out meat on the heated frying pan with vegetable oil and to fry from two parties on big fire to ruddy crust - about 5 minutes from each party.
To remove meat from fire, to remove thread.
On plates to lay out a little mustard sauce, to put piece of pork, to sauce it from tangerines, from above one more piece of meat. To sauce and to give hot on table.
The baked stuffed tomatoes
There are dishes in our kitchen which are so popular that constantly acquire new ideas in preparation and giving. Such dish are the baked stuffed tomatoes which technology of preparation is plain and simple and options of stuffings - great variety! These characteristics will make this effective dish the frequent guest on your table, besides it always becomes the central entertainment of feast!
Tomatoes are considered as very convenient vegetables for farshirovka as:
1) they - ready capacity for filling by its stuffing;
2) fruits keep stability and form when roasting.
The main skill which needs to be gained is to learn to take accurately pulp from within, without damaging fleshy walls of fruit. This elementary action!
For this simple dish it is also important to choose correctly the main ingredient - tomatoes. They have to be ripe, but strong, with dense pulp and walls. It is desirable that the fruits which are selected for farshirovka were approximately identical size.
Let's consider with you the basic recipe of the baked stuffed tomatoes, and also some of the most popular stuffings. One of the most demanded options is the stuffing with mushrooms - it is considered classical stuffing of the stuffed tomatoes. So, we consider options, keeping the maintenance of the native refrigerator in mind!
The baked stuffed tomatoes "Mushroom Classics"
- Tomatoes - 6-7 pieces
- pyets chicken, boiled hard-boiled - 2 pieces.
- Mushrooms fresh (any) - 300 g
- Onion of the average size - 2 heads
- Sour cream zhirn. 20% - 2 tablespoons.
- The butter kindled - half of tablespoon.
- Black pepper freshly ground - on flavoring preferences
- Salt - to taste
- Greens - any
We cut off tops of tomatoes sharp knife, we take out tea spoon pulp, slightly prisalivay and we season with pepper the formed cavity.
The onions are cut in small cubes, we crush mushrooms on small pieces too. It is possible to take champignons, oyster mushroom or cepes. We warm stewpan, we put oil and we roast onions to zolotistost, then we add mushrooms and we continue to fry. Further we reduce fire and we extinguish products of minutes 30-40, stirring slowly and periodically adding water.
We cool mushrooms, stewed with onions, we supplement with their eggs crushed on large grater. We salt mix, we season with black pepper (to taste) and we mix.
We fill cavities of tomatoes with the made forcemeat, we stack them in deep form or frying pan. In each pomidorina from above of stuffing we put sour cream and drop of oil and we close tomato "lids". We put our products in the warmed plate oven for 15-20 minutes (depending on density of pulp of tomatoes). We add periodically water to form that tomatoes have not burned.
Raspberry cake ice cream
It is required for 6 portions:
- 300 ml of raspberry sorbet
- 300 ml of qualitative vanilla ice cream
- Is fresher than 175 g or the frozen raspberry
- 100 g of the cookies of amaretta crumbed
- icing sugar
How to prepare:
1. To lay film round form for cake of divametry 20 cm. To put in the freezer. To get sorbet and ice cream from the freezer and to leave for 5 min. that it became softer.
2. To shift sorbet to form bottom. To level from above reverse side of spoon. To shake up vanilla ice cream, to accurately add raspberry. To shift over sorbet. To level.
3. To strew with amaretta cookies, to press slightly. To cover with foil and to freeze at least for 3 hours.
4. To give: to get form from the freezer, to leave for 5 min. that everything became softer. To turn cake on dish, to remove film. Ukrasti raspberry and to strew with icing sugar.
Cake can be stored in the freezer till 1 month. It perfectly is suitable for guests. Before giving, get it from the freezer in 20-30 min.
Use any frozen berries at will.
Quenelles in sauce
Quenelles under sweet-sour tomato sauce are especially tasty and appetizing dish. It can be prepared both for every day, and for holiday table. As garnish mashed potatoes will approach.
Description of preparation:
Before you - the simple recipe of preparation of quenelles in sauce. First of all we create of forcemeat and other ingredients of quenelle. We fry quenelles on frying pan and we put them aside. Then tomato sauce prepares. Quenelles fall to the thickened sauce, in 2-3 minutes everything is ready! Have a nice day!
- Forcemeat - 500 Grams (beef)
- Onion - 1 Piece
- Soy sauce - 1 Tablespoon
- Red wine - 1/2 Tablespoons
- pytso - 1 Piece
- Ginger ground - 1 Pinch
- Starch corn - 1 Tablespoon
- Vegetable oil - To taste
- Broth beef - 100 Milliliters
- Vinegar rice - 50 Milliliters
- Sugar - 1/4 Glasses (cup)
- Ketchup - 2 Tablespoons
Quantity of portions: 5-6
How to make "Quenelles in sauce":
Mix forcemeat with the crushed onions.
Add egg, ground ginger, soy sauce, wine and starch.
Mix to homogeneous mass.
We create of quenelle forcemeat.
We warm oil in big frying pan and we spread quenelles. We fry them to ruddy crust, about 5-7 minutes from all directions.
We shift quenelles in plate. We wash out frying pan, once again we warm it and we pour in it in broth, rice vinegar, and also we add sugar, ketchup and soy sauce. We bring to boiling and we add 1 tbsp of the starch divorced in small amount of water. We mix and cook several minutes before solidification.
We put in quenelle sauce, we mix and we hold on plate literally several minutes.
Chicken and cheese salad
Light salad and very tasty. There are no heavy potatoes, only easy vegetables and meat. Prepares very simply, and it is even quicker eaten.
- 1 chicken fillet
- 1 bank of tinned peas
- 100 g of firm cheese with prikopchenny taste
- 1 pltinsky onions
- 1 h spoon of lemon juice
- greens at your choice
- mayonnaise to taste
1. To cut firm cheese small cube. p has taken cheese with prikopchenny tasty. It is especially originally tasted in this salad, creating unusual taste.
2. In the boiling added some salt water boil chicken meat to readiness (15 minutes). Cool. To cut pulp small cube.
3. to cut pltinsky onions half rings. He will disperse on separate segments. To scald onions boiled water and to sprinkle lemon juice.
4. Open peas jar. Merge water. Banks to add half to salad. It is possible also all can (matter of taste here).
5. Connect all components in salad bowl. Add the cut greens. Dress all with mayonnaise.
7. Tax to table.Read still: