Cooking recipes

If you're going to cook something with pickles, take homemade ones. They can be marinated, but they are also homemade. The same goes for sauerkraut. Although sometimes sauerkraut is delicious in stores. DO NOT TAKE store-bought salted or pickled mushrooms, especially Chinese ones. Tasteless trash or sour. Take a jar from the grandmothers. Well, or cook it yourself, if you have fresh mushrooms. It will be delicious. Especially in the marinade. it's very tasty, also with cucumbers. Take a good rustic recipe and cook a few jars. If there are cucumbers, they will be delicious, just be careful with sugar and salt. It is especially delicious if you roll cucumbers and tomatoes in a large jar. In general, the taste is different. Pick the pickled tomatoes small, about the size of a plum. Also be careful with sugar and salt. In general, it is better to take coarse salt for salting. Add the currant leaves (GREEN), cherry leaves and horseradish leaves to the jar. to the very top. Then open the jar when it is infused, take them out it will be delicious. The leaves are then simply thrown away. Brine helps well with a hangover, and even with mild poisoning, you can drink a little. The sections on sandwiches, snacks, soups, fried, stewed and boiled meat, poultry and fish are ready now. Vegetable dishes. porridge. lots of desserts. Drinks. There is Arabic cuisine — in my opinion, there are a lot of peppers and spices, but who knows. it should be delicious. added Armenian. — I don't like the recipes of the dishes. Well, who cares. I started adding Azerbaijani. I don't like it either.

Snacks.

Snacks are one of the features of Russian cuisine. It is distinguished by such a diverse range of cold and hot appetizers, especially fish dishes, which is not available in any foreign cuisine. Snacks are usually called small portions of more or less spicy and salty dishes, which usually start lunch or dinner. They are designed to excite the appetite before the main dishes — this explains the basic order of serving them to the table. Moreover, snacks excite the appetite due not only to their taste qualities, but also to their attractive appearance.

Beautifully decorated snacks accompanied by a matching side dish are a festive table decoration.

A festive lunch is almost always distinguished by a variety of snacks, and a festive dinner can generally consist of snack dishes. Snacks can be sandwiches of various sizes, salads, vinaigrettes, pates, aspic dishes, jellies, boiled and fried meat, fish, poultry, wild bird with spicy seasonings and sauces, all kinds of pickles and marinades and other culinary products. Gastronomic products such as cheeses, sausages, all kinds of canned food, smoked meat and fish, and herring are excellent materials for making snacks.

Sandwiches are prepared no earlier than 1-2 hours before serving. This completely independent and ready-made snack does not require much effort and time, and the choice of products for it depends not only on the contents of the refrigerator, but also on imagination.

At any time of the year, you can choose fresh, salted, pickled vegetables for salads and vinaigrettes, which have become familiar and necessary in our daily menu, because the daily use of vegetables is one of the prerequisites for proper nutrition.

To prepare snacks, you can use fish — boiled, poached, fried, baked, aspic, pickled, stuffed, salted, smoked, dried, canned.

Cold fish appetizers are seasoned with sauces and decorated with herbs, onion rings, green onions, beetroot slices, potatoes, olives.

It is good to serve slices of lemon or Antonov apple, pomegranate, pickled fruits with snacks from oily fish.

Aspic fish is served with horseradish or mayonnaise, with slices of salted or fresh cucumber, lemon.

Of the meat snacks, the most popular are probably products made from sub-products and offal — their tongue, legs, liver. Smoked pork products have a peculiar pungent taste.

If the appetizer is fried and boiled meat products, poultry or fish boiled in large pieces, they are pre-cooled and cut into thin and wide slices shortly before serving.

Meat for cold appetizers should not be too fatty, it is better to serve it with a vegetable salad, using horseradish with vinegar or mayonnaise instead of sauce.

Fish snacks are usually served before meat.

A variety of delicious snacks are prepared from seafood, in particular from crabs, shrimps, mussels, scallops, squid, etc.

Mouth-watering, attractive snacks can be made from hard-boiled eggs with the addition of various products, as well as cheese, vegetables and mushrooms.

Sandwiches.

Literally translated from German, a sandwich is bread and butter. In common terminology, it is a slice of bread with some kind of snack product (cheese, ham, sausage, caviar, smoked meat or fish, canned food, etc.).

There are open, closed and small sandwiches on toasted bread, canapes and tartins. For open sandwiches, bread is cut into small slices about 1-1.5 cm thick. Spread with butter (if no fatty foods are used for the sandwich) and garnished with various snacks.

The sandwiches are open.

A ham sandwich.

Put some chopped hard-boiled eggs and ham on a slice of Borodino bread, buttered with mustard. Sprinkle chopped parsley on top.

A herring sandwich.

Place a piece of herring on a rectangular slice of rye bread, spread with cheese mass. Sprinkle finely chopped green onions around it.

Sandwich with sprat and sprat butter.

On a slice of Borodino or table bread, spread with sprat butter, put the sprat, peeled from the head, tail and insides. Make a rim of chopped hard-boiled eggs and chopped green onions around the sprats.

Sandwich with sprats or sardines.

Place a piece of fish on an elongated slice of white bread, buttered with sardines or sprats. Garnish it with a slice of lemon.

Sandwich with chicken or wild bird.

Place a piece of meat from a chicken breast or wild bird on a round slice of white bread, spread with butter and mustard, and place a piece of butter with mustard on it in the form of a button.

They also make sandwiches with cold fried meat — beef and lean pork.

A sandwich made from mashed natural canned fish.

Spread a round slice of Borodino or other black bread with a mixture of mashed egg yolks, saura or mackerel with the addition of butter from a jar.

Sandwich with hot smoked fish.

Place a piece of hot smoked fish on a rectangular slice of white bread, spread with butter and mustard, and add a little mayonnaise to it. Decorate the sandwich with finely chopped green onions.

Sandwiches with vegetables.

Radishes, carrots, celery, dill, parsley, onions, horseradish, etc. are used for vegetable sandwiches. finely grated or minced vegetables are mixed with butter or sour cream, and sometimes the yolk of a hard-boiled egg or grated cheese is added. The resulting mixture is smeared with slices of wheat or rye bread.

Sandwiches with apples.

Spread toasted round slices of white bread with butter, top with boiled and cooled apple slices (without a core). Put a teaspoon of colored jam in the middle of them.

Sandwiches with apples and cheese.

Grate the peeled apples and cheese, add sour cream and spices. Place the cooked mass on slices of white bread spread with butter and decorate with carrot and green tulips.

2 apples.

100 g of cheese.

Sour cream, spices to taste.

Sandwiches with apples, cheese and jam.

Peel the apples, remove the core, and cut into 1 cm thick slices. And lightly fry in butter on both sides. Cut the cheese and white bread into slices the same thickness as the apples. Spread the bread with butter, put a slice of cheese on top, and an apple circle with jam or jelly in the middle.

2 apples.

25 g of butter.

100 g of cheese.

Jam or fruit jelly.

Danish-style apple sandwiches.

Spread slices of white bread with butter, cover them completely with slices of cheese. Place a strip of tomato on top of the cheese. Then, on one side, slices of hard-boiled eggs, on the other, boiled in sugar syrup and cooled apple slices.

1 apple.

100 g of butter.

100 g of cheese.

2 tomatoes.

1 egg.

Sandwiches baked with cheese and apples.

Spread slices of bread with butter, put thinly sliced slices of apples on top, slices of cheese on them. Place in the oven and bake until the cheese begins to melt. You can sprinkle grated nuts on top.

Sandwiches with a mass of apples, cheese and butter.

Grate the peeled apples and melted cheese, mix thoroughly with butter, grated hard cheese, and sour cream. Spread the slices of bread with this mass.

40 g of hard cheese.

50 g of processed cheese.

4 tablespoons butter.

1 apple.

1 tablespoon sour cream.

Sandwiches with cheese butter and apples.

Mix the grated apple with grated cheese, butter and finely chopped onion. Put the mass on slices of bread, decorate with sprigs of parsley on top.

100 g of cheese.

4 tablespoons butter.

1 apple.

1 tablespoon chopped onion. (probably sweet)

4 sprigs of parsley.

Sandwiches with apples and sorrel.

Mix softened butter with sorrel leaves. Add the coarsely grated apple. Beat the mixture, put it on slices of bread and garnish with sprigs of parsley.

100 g of butter.

1 apple.

2 tablespoons finely chopped sorrel.

4 sprigs of parsley.

Sandwiches with herring paste and apples.

Herring fillet soaked in milk and pressed white bread, onion, boiled egg through a meat grinder. Add grated sour apple and vegetable oil to the resulting mass and mix everything well. Place the cooked herring paste on slices of rye bread, spread with butter. Sprinkle finely chopped green onions on top and garnish with slices of sour apples.

100 g of herring fillet. (0.5-0.3 fillets)

1 head of onion.

1 apple.

1 egg.

1 teaspoon of vegetable oil.

2 tablespoons finely chopped green onions.

Sandwiches with herring and apple salad.

Finely chop all the products, add spices and mix. The prepared salad should have a thick consistency. Cover the slices of bread with lettuce leaves, lay the salad of herring and apples on them. Decorate the sandwiches with slices of apple and tomato.

200 g of herring. (1 fillet or 0.6 if large)

2 apples.

1 pickle

1 head of onion

2 tablespoons vegetable oil.

1 egg.

1 tomato.

Lettuce leaves. Mustard, sugar, vinegar to taste.

Leek and apple sandwiches.

Wash the leeks well and cut them into rings. Peel the apples and grate them on a coarse grater. Mix everything and add spices. Place the cooked mass on slices of white bread spread with butter and garnish with leek rings and herbs.

200 g of leek. (4 medium onions or 2 large ones)

2 apples.

2 tablespoons vegetable oil

Herbs, salt and pepper to taste.

Sandwiches with celery and apples.

Boil the celery root in salted water, peel and grate on a medium grater. Peel the apple (preferably sour) and grate it on a coarse grater. Mix everything, add thick sour cream, salt, sugar and mix again. Spread a slice of bread with butter, put a lettuce leaf on it and a pile of celery mass on top.

1 celery root.

1 apple.

1 tablespoon sour cream.

Lettuce leaves, salt, sugar to taste.

Sandwiches with horseradish, quince juice, whipped cream and quince.

Horseradish is cleaned, washed and grated on a fine grater. Add sugar, salt and quince juice to taste. Beat up the thick cream and mix the prepared horseradish in them. Spread slices of white bread with butter, put the prepared whipped cream on top, decorate with slices of quince and serve immediately.

Sandwiches with apricots.

Spread slices of white bread with chocolate butter, put peeled, washed and chopped apricots on top.

Peach sandwiches.

Spread slices of white bread with butter and then honey. Place slices of peaches on top.

Sandwiches with cottage cheese and oranges.

Sort the raisins, rinse, and pour boiling water over them. After 5 minutes, drain the water, dry the raisins, mix with cottage cheese and honey. Put the curd mass on the pieces of bread, decorate with slices of orange on top.

100 g of fat cottage cheese.

1 tablespoon of raisins.

1 tablespoon of honey.

1 orange.

Strawberry sandwiches.

Spread slices of white bread with thick sour cream or curd mass. Place whole or sliced fresh strawberries on top.

Sandwiches with sweet cottage cheese and raspberry jelly.

Spread slices of rye or white bread with butter. Grind the cottage cheese well and add raspberry jelly to taste. Put a thick layer of curd mass on the slices of bread, and a piece of jelly on top. Serve with evening tea.

Closed sandwiches

closed sandwiches are made from two slices of white bread 5-6 cm wide and 0.5 cm thick. both slices are spread with butter, sometimes pre-mixed with various seasonings — mustard for ham and sausage, grated cheese for liver sausage, horseradish for fish, southern sauce for meat, tongue. The product is placed on one slice of bread, the other is tightly covered.

Pineapple and meat sandwiches.

Fry slices of white bread, spread with butter, put on each piece of meat, pineapple and a slice of cheese. Put everything in the oven and bake until the cheese starts to melt. Decorate each sandwich with a slice of pineapple. Sprigs of parsley and a small mound of tomato paste.

4 pieces of meat.

8 slices of pineapple.

4 slices of cheese.

Butter, parsley, tomato paste.

Small sandwiches on toasted bread (canapes and tartins)

For canapes, you can cut bread in the form of various shapes — round, diamond-shaped, square, etc. 0.5-1 cm thick. cut slightly stale bread should be fried in butter so that a crisp, ruddy crust forms and the bread is not dried.

For canapes, you can also bake thinly rolled puff pastry, cutting out various 5-6 cm figures from it with a notch or a knife. For toasted bread sandwiches, spicy snack foods are usually used in a variety of combinations: cold-smoked fish, caviar, herring (especially chopped), spicy cheeses, pitted olives, pates, etc. this is such a beautiful mouth-watering snack that it can replace all other snacks if you make sandwiches from a variety of foods.

Canapé with tomatoes and cucumbers.

Place a semicircular slice of tomato and fresh cucumber on a round piece of toasted bread. The tomato and cucumber should make a full circle. Decorate the middle of the mug with mayonnaise and a slice of red radish.

Canapé with cheese.

Place a thin slice of cheese of the same shape on a crispy square of toasted bread, covering it in the middle with a small mound of butter mixed with tomato paste. Sprinkle grated cheese on top.