Cooking recipes

Canapes with sprats, anchovies or herring.

Place a piece of tomato on a piece of toasted rye bread, a circle of hard-boiled egg on it, and on top of anchovy or boneless sprat, or a slice of herring. Make a rim of mayonnaise around it, put a button of mayonnaise on the sprat and decorate the sandwich with green leaves or a slice of tomato. A herring sandwich can be covered with mayonnaise in the form of a lattice.

Canapé with cold smoked fish.

Place a thin piece of fish on an oval slice of bread, bend one end of it. Garnish with butter, parsley and a slice of cucumber.

Tartins. These are also small sandwiches on toasted bread, but their special feature is the hot side dish. Meat and other products are placed hot on toasted bread. They are served on pie or dessert plates.

For making tarts, you can recommend, for example, toasted ham, bacon, loin or sausage with fried eggs or fried onions, hot boiled beef with sauce, hot cutlets, cheese baked with slices of tomatoes, liver paste, omelet with green onions, etc.

Croutons with plums.

Spread slices of wheat bread with butter, put several pitted plum halves with the peel down on each slice. В ямки от косточек положить по кусочку сливочного масла и 0,25 ч ложки сахарного песка. Place the bread and plum on a baking sheet greased with butter and place in a heated oven for 10-15 minutes. The slices of bread should be browned, and the plums should become soft and juicy.

30 plums.

2 tablespoons butter.

1-1.5 tablespoons granulated sugar.

Toast with strawberries.

Cut wheat bread into slices, sprinkle with water or milk, heat until soft in the oven or in a frying pan with a lid (without oil). Mash the strawberries, mix with sugar and put them on toast along with the resulting juice, which should be absorbed into the bread.

If desired, cream or sour cream can be added to the berry puree. You can bake the berry mixture with croutons.

200 g of wheat bread.

0.5 cups of water or milk.

1 cup of strawberries.

2 tablespoons of sugar.

1 tablespoon cream or sour cream (optional)

Croutons with cottage cheese and blueberries.

Cut wheat bread into slices, grease with butter or cream margarine, top with cottage cheese, ground with egg and sugar, and place a pile of blueberries in the middle. Bake in the oven. Sprinkle the berries with granulated sugar or put a little honey under them. Croutons can also be served with fresh berries sprinkled with granulated sugar.

200 g of wheat bread.

2 tablespoons butter margarine or butter.

0.75 cups of cottage cheese.

1 egg.

2 tablespoons granulated sugar.

5 tablespoons blueberries

Honey to taste.

Weights and oil mixtures for sandwiches. As well as independent dishes.

Oil mixtures are made from softened butter, which is not heated over a fire, but kept warm for a while. It is not recommended to use mixtures for sandwiches with hot foods.

Oil with mustard.

Put the softened butter in a ceramic bowl, add the prepared mustard and carefully grind it with a spatula or spoon.

100 g of butter.

10 g of ready-made mustard.

Butter with sprats or sardines.

Fry the finely chopped onion in oil, adding a little hot water so that the onion becomes soft and does not brown. Rub the sprats or sardines and toasted onions through a sieve, season this mixture with grated raw apple and salt. Then mix thoroughly with softened butter.

200 g of butter.

50 g — sardines or sprats. — about 2 tablespoons.

30 g — apples.

1 small onion head.

It can be served with hot boiled potatoes.

Butter with sprats.

Peeled from the inside and bones of sprats without heads and tails, rub through a sieve and mix thoroughly with softened butter.

200 g of butter.

75 g — sprats. — about 2.5 tablespoons.

It can be served with hot boiled potatoes.

The oil is green.

Dry the washed parsley without stalks with a towel, chop very finely, grind, add a little salt, and mix thoroughly with softened butter, adding lemon juice.

100 g of butter.

15 g of greens. — a tablespoon of chopped greens.

Lemon juice to taste.

The mass of ham.

Put cold, hard-boiled eggs and ham through a meat grinder, add softened butter. Season the mixture with mustard, salt, pepper and grind thoroughly.

200 g of ham.

2 — eggs.

50 g of butter.

Mustard, salt, pepper — to taste.

This mass can be used as a filling for pancakes.

Cheese mass for sandwiches

Finely grated hard cheese is well ground with softened butter, mustard and hard-boiled egg yolks. The mass should be lush and lump-free.

200 g of cheese.

2 — yolks.

100 g of butter.

1 tsp. — ready mustard.

Mass of hot smoked fish.

Peel the fish from the skin and bones, and put it through a meat grinder along with the yolks of boiled eggs. Season with butter, lemon juice and grind thoroughly.

300 g of fish.

2 — yolks.

75 g of butter.

Lemon juice to taste.

It can be served with hot fried potatoes.

Mass of брынзы.

Mash the брынзы with a wooden spoon and grind it with sour cream.

200 g of брынзы.

100 g of sour cream.

Thina. (tahin)

Thick paste made from ground sesame seeds. Mix sesame seeds, lightly dried in the oven, and olive oil in a blender.

2 cups sesame seeds

0.25 cup olive oil

A mixture of Dukka.

Heat the peanuts, sesame seeds, coriander and cumin in a dry pan until golden, then grind in a blender until smooth. Add salt and black pepper. Store in a tightly sealed container.

200 g of peanuts.

100 g of sesame seeds.

100 g of coriander seeds.

50 g cumin

1 teaspoon of sea salt.

Freshly ground black pepper to taste.

Horseradish butter.

Beat butter into a foam and mix with well-mashed horseradish. The resulting mixture is spread on bread.

200 g of butter.

5 tablespoons grated horseradish.

Garlic butter

Peel the garlic, boil it in boiling water, dry it well, grind it in a mortar and rub it through a sieve adding butter.

200 g of garlic.

250 g of butter.

Garlic butter with basil and cheese.

Grind garlic in a mortar, add basil greens, also grind, add butter, cheese and stir until smooth.

It can be served as a seasoning for fish dishes and pasta.

200 g of butter.

0.5 heads of garlic.

12 sprigs of green basil.

4 tablespoons grated cheese

Salt to taste.

Salads and vinaigrettes.

Salads and vinaigrettes are favorite snack dishes. For their preparation, raw, boiled, canned, pickled vegetables are used, as well as fruits and fruit marinades, boiled and canned meat and fish products, boiled and fried poultry, wild poultry.

The salad of raw vegetables and fruits includes, depending on its recipe, green lettuce, fresh cucumbers, tomatoes, green onions, radishes, all kinds of cabbage, carrots, radishes, peppers, apples.

Vinaigrettes are made from boiled vegetables (potatoes, beets, carrots) with the addition of pickled cucumbers, onions and green onions, sauerkraut, pickled vegetables and fruits. Some vinaigrettes contain herring, boiled or canned meat or fish, and eggs.

Salads and vinaigrettes are seasoned with either a mixture of vinegar or lemon juice with vegetable oil, salt and pepper, or mayonnaise. Some salads made from raw vegetables are seasoned with sour cream. In children's and dietary nutrition, lemon juice is recommended instead of vinegar for salads, and juice squeezed from cranberries for vinaigrettes.

To diversify the taste of salads, you can add sugar, mustard, and ready-made hot sauces to the dressings.

It is advisable to flavor salads by adding parsley, dill, and lemon juice. To prepare sauces and dressings, you need to take fine table salt, powdered sugar and grape or apple vinegar or infused with tarragon.

Salads, especially green ones, should be salted just before serving, otherwise the greens and vegetables give off a lot of juice, lose their appearance and taste.

Boiled products must be cooled before use, it is advisable to cut them into approximately the same pieces.

It is recommended to cut the salad ingredients and season it with sauce immediately before serving. Salads left over after lunch or dinner are stored in the refrigerator, however, it is worth considering that even short-term storage of seasoned salad worsens its taste and reduces its nutritional value.

All vegetables and fruits intended for salads and vinaigrettes should be thoroughly washed before and after cleaning.

Salads and vinaigrettes are usually decorated with the same products from which they are prepared, choosing them in contrast with the color of the vegetable mass.

Preparation of vegetables and fruits for salads and vinaigrettes. The taste and appearance of the finished dish largely depend on how the products are prepared.

Green salad. Healthy lettuce leaves are selected and thoroughly rinsed in cold water, changing the water 2-3 times. Then the salad is spread on a sieve to drain the water, and dried on a napkin before cooking.

Salad celery. After removing the roots, cut out the darkened areas of the stems with a knife and after keeping 1-2 hours in cold water, rinse the celery 2 times in clean water.

Parsley greens. The greens (sprigs) of parsley washed in water are used to decorate salads.

Cucumbers are fresh. They wash and peel the bitter cucumbers, cut them into slices, strips or cubes. Cucumbers from greenhouses usually do not have their skins cut off.

Cucumbers are salty. Cut into slices, large ones are peeled.

Tomatoes. Ripe large tomatoes are selected for the salad. Rinse with cold water and cut into slices. If you need to cook tomatoes without peel, then put them in boiling water for 1 minute, and then immediately peel them.

Onion and green onion. Large sweet onions are most suitable for salad. It is cleaned, cut into very thin slices, and disassembled into rings. To remove excessive bitterness, sliced onions can be poured with vinegar. Or pour boiling water for 1-2 minutes.

Green onions, chopped and washed with cold water, are cut into 3-4 cm pieces for salads, and onions are cut into smaller pieces for vinaigrettes.

Apples and pears. They are peeled off. If the apples are cut into circles, then the middle with the grains is pre-removed with a special notch. You can first cut the apples and pears into 4 pieces, cut out the core, and then cut them into slices, straws, or cubes.

Oranges and tangerines. They are peeled, disassembled into slices or cut into circles (without grains). Peel off the peel (top layer), thinly slice and sprinkle the salad.

Grapes, cherries, strawberries, and other berries. Healthy ripe berries are selected, washed in cold water, dried on a sieve. The pits of cherries and cherries are removed.

Carrots, turnips. Peeled, washed and boiled (preferably in a broth intended for soup). The cooled vegetables are cut into slices or small cubes. (0.5 cm).

You can use these vegetables raw for salads: wash, peel and cut into small cubes.

Potato. Boiled in the peel. They are cooled, peeled and sliced.

Beet. Boiled or baked in the oven, without peeling, without adding salt. Then cooled and sliced.

Asparagus. They are washed, a thin layer of skin is removed, then washed again and cut into sticks 3-4 cm long. boiled in salted water, cooled and stored in broth.

Cauliflower. They are disassembled into small stumps, boiled and stored in the same way as asparagus.

Bean and pea pods. The veins are cleaned and washed, the bean pods are cut into pieces 2-3 cm long, the pea pods are cut in half. Each variety of pods is boiled separately in boiling salted water. After cooking, they are thrown into a colander and cooled.

Canned vegetables. Peas, beans, cauliflower, carrots, beets, tomatoes and other canned vegetables are very convenient for salads, as they do not require pre-preparation and cooking. Before adding canned vegetables to the salad, dry them in a sieve or colander.

Green salad with sour cream and egg.

Slice the washed and dried green salad and put it in a bowl. Cut hard-boiled eggs into thin slices and mix with sour cream dressing with vinegar. Before serving, season the salad, put it in a salad bowl, garnish with slices of fresh cucumbers and sprinkle with finely chopped dill or parsley.

300 g of green salad.

1 — fresh cucumber.

2 — eggs.

0.5 cups of vinegar and sour cream dressing.

Green salad with oil and vinegar.

Slice the washed and dried green salad and put it in a salad bowl. Before serving, pour the vinegar dressing with salt, ground pepper, sugar and vegetable oil. Stir and sprinkle with dill or parsley. On top of the salad, you can put fresh cucumbers, sliced into circles, as well as crusts of white bread, grated with garlic and sliced into lozenges.

Salad is served with grilled and boiled meat dishes, as well as fried fish.

300 g of green salad.

0.25 cups of vinegar dressing made from vinegar and vegetable oil. (1 tablespoon vinegar, salt, ground pepper to taste, 0.25 teaspoons powdered sugar, 2-3 tablespoons vegetable oil.)

Radish salad with sour cream and egg yolk.

Wash the radishes (pre-peel the white ones), cut into thin slices. Grind the yolk of a hard-boiled egg in a bowl, adding sour cream and salt. Season the radishes with this mixture, add the thinly sliced egg white and mix. Sprinkle the salad with chopped herbs.

2-3 bunches of radishes.

1 — egg.

0.5 cups of sour cream (or 1 cup of yogurt)

Dill greens.

Green onion salad with egg.

Peel the hard-boiled eggs from the shell, cut into cubes, leaving 1 yolk for the sauce. Finely chop the washed green onions and mix them with the chopped eggs. Prepare the sauce: carefully grind the yolk in a cup, stir with mustard until smooth and without stopping to grind, combine with oil, season with salt, sugar, pepper to taste. Season the salad with the prepared sauce, garnish with slices of tomatoes or decoratively chopped carrots, or red pepper.

150 g of green onion. (2-3 bundles)

5 — eggs

4 tablespoons of vegetable oil.

1 tablespoon of ready-made mustard

Beetroot salad with horseradish.

Boil the beets that have not been peeled, cool, peel and cut into thin slices. Boil water with vinegar, adding salt, spices, and sugar to taste. Grate on a grater with large holes or scrape horseradish with shavings. Put the beetroot in layers in ceramic or glass dishes, sprinkling each layer with horseradish. Pour in the prepared marinade. Store in a cool place. The salad will be ready for use in 1-2 days.

500 g of beetroot.

0.5 cups of vinegar.

2 horseradish roots.