The best light snacks for the holiday table. Snacks for the holiday table

The best light snacks for the holiday table. Snacks for the holiday table - simple, quick and tasty

18.10.2019 State

We offer you a balanced snack menu for every taste! The best 9 simple and delicious recipes with photos of snacks on festive table. Agree that in the pre-holiday bustle there is always not enough time. Therefore, without further ado, I offer my favorite snacks for the holiday table, recipes with photos.

There are a lot of vegetables, meat, fish, mushrooms, a deli meat plate homemade, cheese and other snacks. What else do you need to warm up your guests? Everything looks very beautiful and appetizing on the table. The dishes are really tasty, which has been proven at more than one feast.

And one more nuance. Whatever one may say, we can’t do without mayonnaise. Therefore, I advise you to prepare it at home. It will be more useful. See here how to make mayonnaise quickly and easily.

Now you can return to the dishes. Look, read, choose - snacks for the festive table, recipes with photos at your service! I am sure that you will have to share recipes.

Toasts are a hit at any feast. I start with them because they are served and eaten first. The number of products is conditional. You will be able to determine the number of guests on site.

What do we need

One loaf
Boiled eggs – 2 – 3 pcs.
Mayonnaise – 4 – 5 tbsp.
Garlic - 2 cloves
Vegetable oil - 150 gr.
Green onions - a small bunch
A little green dill
Salt, ground pepper.

Preparation

The loaf is cut into slices. Don’t cut too thin – they will turn out dry.
The slices are fried until golden brown on both sides in well-heated oil. Excess fat cleans up if you place the croutons on a paper towel
Place mayonnaise in a bowl, add crushed garlic, finely chopped dill, add salt and pepper. Stir the mixture
Spread each crouton with mayonnaise mixture
Peel the eggs and grate them
Chop green onions into small pieces
Crush the crouton first with eggs, then with onions.

Ready! You can serve it to the table!

Snack "Callies"

An amazingly tasty snack that goes with a bang! In addition, it perfectly decorates the table.

We will need

Cheese for sandwiches 2 packs.
Smoked chicken leg one
Hard-boiled eggs - three pcs.
Fresh cucumber – 1 pc. medium size
Boiled carrots – 1 small piece.
Green onion feathers
Mayonnaise 3-4 tbsp. l.
A little dill

Some wishes

Buy good quality cheese. When working it should be at room temperature
The core can also be made from raw carrots, if you don’t have cooked ones
You can first cover the dish with lettuce leaves, and then place flowers on them. It will look beautiful and be convenient to take calla lilies.

Herring in Korean

Herring is a classic of the table genre. And if she also speaks Korean, then there are no words at all. Both the fish itself and the pickled onion are excellent here. Moderately spicy. With cold vodka it’s just the thing to be modest about.

What do we need

Herring – 1 kg (fresh frozen)
Vegetable oil - 100 gr.
Tomato paste – 1 tbsp.
Vinegar – 100 gr.
Salt – 1 tbsp.
Red and black peppers – 1 tsp each. (ground)
Onions - at least 5 pieces, more possible
Allspice peas – 1 tsp.

Step-by-step preparation

The herring must be infused for at least 4 hours. But the ideal option is to make the dish overnight. The fillet will be salted in moderation and soaked in the sauce.

Feel free to make 2 servings. You can't drag guests away by the ears. And onions, more onions!

Chicken breast pastrami “Forget the sausage”

A godsend for homemade cold cuts! Fast, inexpensive and tasty! The meat is so juicy that it melts in your mouth. And what’s important is that it cuts well – it will look beautiful on a plate.

We need to prepare

Chicken fillet - two pieces. 250 gr.
Spices to taste - salt, garlic, ground coriander, a mixture of peppers, hops - suneli. Take 2-3 cloves of garlic
Vegetable oil – gr. 20

How to cook a delicacy

Mix all the spices in a bowl, including the garlic passed through a press.
Send vegetable oil here, stir
Wash the fillet, dry it with a paper towel, coat with seasonings on all sides
Set aside for at least 30 minutes. But it is also possible longer time- it will soak in better and taste better
Preheat the oven to maximum, 250 degrees
Make a kind of boat from foil with low sides. Size – to fit two fillets. Place the boat in turn on a baking sheet
When the temperature reaches maximum value, send the pan to the oven
Note the time - the meat should be baked at high temperature 12 minutes
After which you need to get the meat out. While still hot, carefully wrap in foil. You can even use several layers. The meat will still cook a little longer in the foil and will become tasty and juicy.

You can go another way. After turning off the oven, do not remove the meat, but leave it until the oven has cooled completely. But I prefer the option with foil.

Of course, you won’t forget about the sausage, but you will start preparing such an appetizer often. Good luck!

Tartlets with mushrooms and chicken

A good appetizer – filling and tastes great! Guests will be licking their fingers. And it's convenient to eat.

Products

Mushrooms – 200 gr. (champignons, oyster mushrooms)
Hard cheese – 150 gr.
Chicken breast – 200 – 250 gr.
Carrots, onions - 1 medium piece each.
Mayonnaise - 2 - 3 tbsp.
Salt and ground black pepper to taste
Sunflower oil – 30 gr.
Ready tartlets
Any greenery for decoration

Finely chop the onion, grate the carrots and cheese, cut the mushrooms and brisket into small pieces
Lightly fry the onion and carrots in hot oil
Add the brisket, salt and pepper, fry everything together for min. 3
Add mushrooms, stir. Fry until the liquid evaporates. By time – min. 5-8
Add mayonnaise, mix
Fill the tartlets with filling, sprinkle grated cheese on top
Place the tartlets on a baking sheet lined with parchment and place in a preheated oven (180 degrees)
Readiness is determined by the golden brown crust of the cheese.

Tartlets decorated with greens will be the highlight of the feast. By the way, they can be served both hot and cold. And mayonnaise can be replaced with sour cream.

Meat salad for tartlets

Agree that at least one mayonnaise salad is simply necessary. I offer a very tasty meat option. The salad is very good, I definitely recommend making it. Its highlight is mushrooms fried with onions.

Now it has become fashionable to serve salads in tartlets. Well, this is very convenient. And such a salad will be an excellent filling.

Ingredients

Medium size boiled potatoes in their jackets - 4 pcs.
Boiled eggs – 4 pcs.
Pickled cucumbers – 4 pcs.
Boiled chicken leg
Oyster mushrooms - 500 gr.
Two small onions
Mayonnaise - gr. 50
Vegetable oil - gr.30
Salt, ground pepper to taste
Green dill for decoration.

Preparing the salad

Cut onions and mushrooms into small cubes
Fry in oil, don’t forget to add salt and pepper
Cut potatoes, eggs, chicken legs and cucumbers into small cubes
Mix all products, season with mayonnaise. Taste for salt and acid. If necessary, trim another cucumber or another.
Fill tartlets with salad and garnish with finely chopped dill.

Guests will be full and satisfied, rest assured!

Eggplant appetizer “Peacock tail”

Not a dish, but a real bomb on the festive table! What a design, what a taste!

Preparing food

Eggplants – 2 pcs.
Processed cheese – 2 pcs.
Boiled eggs – 2 pcs.
Garlic – 3-4 cloves
Medium cucumber – 1 pc.
Mayonnaise – 3 tbsp.
Red bell pepper – 1 pc.
Vegetable oil – 70 gr.
Black pitted olives – 12 pcs.
Salt, pepper to taste
Green salad leaves.

Cooking a masterpiece

Don't forget to take a photo in front of this piece of culinary art!

Meatloaf

Who doesn't love deli meats! I prepare them for every holiday. If guests come to me, they know that I will treat them to excellent rolls.

To prepare the delicacy, you need to purchase pork flank. If I can't buy it, I'll take it
thin lard with a meat layer. It works out well too.

You will also need spices - salt, ground pepper, mustard. For filling – prunes, dried apricots, boiled eggs

Cooking process

I divide the flank so that the rolls are not very thick
I wash it, dry it with a napkin, salt, pepper, grease it with a little mustard (mayonnaise is possible)
I put it in the refrigerator for 2-3 hours to marinate.
Wash prunes and dried apricots and, if necessary, steam them in hot water
I lay the flank on the surface, place the filling on the edge, roll it up. You can spread a little more mustard on top - it will be softer
I tie it with threads. Remember, you need to tie it well, with frequent circular turns. In this case, the roll will look more attractive
I wrap the roll in foil, place it on a baking sheet, and put it in a hot oven (180 degrees) for an hour and a half. Pour some water into the bottom of the pan, add more as it evaporates
I take the finished product out of the oven, let it cool and only then unwind the threads.

The flank can be stuffed with garlic and nuts can be added to the filling. Here you can fantasize as much as you like. In any case it will be delicious.

Egg rolls with liver pate

What can you say about a fluffy egg roll dish? Only that it needs to be cooked. Yes, and pate from beef liver will not be inferior in taste. Finally, it's very beautiful!

For the egg roll you need to prepare

Eggs – 5 pcs.
Mayonnaise – 80 gr.

For the pate

Beef liver – 500 gr.
Lard – lard – 10 gr.
Butter 100 gr.
Carrots – 2 pcs.
Bulb
Salt pepper.

First of all, let's prepare the pate

Fry finely chopped onions and carrots in lard
Add liver, cut into slices. Fry until done, add salt and pepper
Grind the mixture twice in a meat grinder. The pate should have a delicate structure
Add softened butter, stir well, put in the refrigerator

Preparing the roll

Crack the eggs, add salt, beat with a mixer
Add mayonnaise, beat again
Preheat the oven (180), place an empty baking sheet lined with foil (it needs to be greased with oil)
Pour the egg mixture onto a thoroughly heated baking sheet and bake for 10 – 15 minutes. at 180 degrees
When ready, remove from foil
Apply a layer of pate, wrap with a roll
After cooling, cut into portion rolls.

Place the beauty on a plate and decorate with herbs.

All! You don't have to worry and wait for guests. Have a nice feast with friends and family!

How to set the tables in the office yourself so that it is not only delicious, but also aesthetically pleasing to a restaurant? How to treat big company, if the apartment area is more than modest? What snacks and aperitif should you offer guests at a wedding so that they don’t get bored while the newlyweds are busy with a photo shoot? Finally, how to uniquely set the table in New Year's Eve so that all guests can not only have a hearty meal, but also dance, sing, have quizzes and play games? The answer suggests itself - you need to arrange a festive buffet.

The main thing in the article

Buffet: when is it appropriate and irreplaceable?

It was the practical and sophisticated French who coined the term “buffet,” which means “fork.” That is, all the food served at the buffet must fit on one fork. Distinctive feature buffet is that people are not seated at tables, but move freely around the hall with a glass and a small plate in their hands, which does not prevent them from feeling comfortable and communicating with each other. Before organizing a buffet, you need to familiarize yourself with its first rules, one might say, commandments:

the number of dishes that will be on the tables (plates, glasses, spoons, forks and napkins) should be two or even three times more than the invited guests;

sometimes it makes sense to purchase disposable tableware, but only of the same type and decent quality, stylized and aesthetic;
at the entrance it would be nice to place a “hospitality table” with an aperitif: champagne, cognac, liqueurs or liqueurs;

tables with refreshments should be located so that they are easy and simple to get to;
buffet tables should be slightly higher than ordinary kitchen tables: usually their height is a little more than a meter.

Traditional buffet dishes: what appetizers are suitable?

All kinds of cold appetizers are extremely popular at the buffet table: small sandwiches, multi-layered canapés, stuffed vegetables, and especially rolls and mini-rolls with various fillings.

No buffet is complete without exquisitely decorated meat and sausage cuts, cheese plates, and assorted fruits.

Beautifully decorated tartlets with with different fillings, various sandwiches, snacks on skewers, slices or chips - all this will not only become part of a wonderful menu for any holiday, but will also be perfect for any corporate event, business buffet or friendly party.

If you want to have a fun holiday, be sure to take care of alcoholic drinks. Basically, guests at the buffet table are offered champagne, table wines, and a variety of alcoholic and non-alcoholic cocktails.

What should you not serve at a buffet?

According to the rules of the buffet, all dishes and snacks served at it must be “one bite”, that is, they are decorated very laconically, but capaciously and compactly. The following are not at all welcome at the buffet table:

various first courses, in particular soups, at least in their usual serving;
traditional hot dishes - potatoes, meat, roasts, all kinds of stews and casseroles - are strictly not welcome. It should be convenient for the guest to put snacks on a plate and eat them with just a fork;

the fish must be thoroughly cleaned of bones and thinly sliced: guests should not experience discomfort when picking their hands in the plate in order to separate the bones from the pulp;
Layered salads in traditional salad bowls are not allowed at a buffet table: there are many other ways to serve your favorite dishes dressed with sauces at such an event.

Cold appetizers for the holiday: a tribute to the classics

Basically, the buffet table consists of cold appetizers, which should be light, unobtrusive, for every taste. At the same time, they should be portioned so that guests do not have to cut or share the dish, trying to take a piece for themselves.

Before the buffet, you should carefully consider the menu and serve universal snacks that will be good both cold and hot, since it is not customary to reheat food at such an event. Food should be in harmony with the drinks offered to guests. So, we offer you several popular and proven options for buffet dishes.

Nslices and rolls for the holiday table

Traditionally, at a buffet table it is customary to serve a variety of cuts: meat, vegetable, cheese and fruit platters. Dishes with slices look very beautiful, especially if you don’t just put meat and sausages on the dish, but combine them with other products, such as olives, wrap them in rolls, and string them on skewers.

A cheese plate looks very advantageous: several types of cheese are cut in a variety of ways: hard cheese is cut into plates or triangles, and soft cheeses are cut into cubes.

Along with the cheese, it is customary to place grapes, honey and nuts on the dish: these products are in perfect harmony with each other.

Cold appetizers for the festive table in the form of rolls are not only nutritious, but also very beautiful dishes that diversify and add originality to the menu of any feast. You can make such rolls from almost any product: pita bread, cheese, fish, zucchini, pieces of meat or ham, as well as wrap all kinds of fillings in pancakes, omelettes and crab sticks.

The most popular rolls at buffets are:

cheese rolls with meat or mushroom filling;
ham rolls with “Jewish” salad and herbs;
rolled lavash or puff pastry (meat, red fish, caviar, processed cheese with salmon or mushrooms are suitable fillings);

zucchini or cucumber rolls filled with spreadable cream cheese;

herring rolls with chopped gherkins or Korean carrots as filling. This option for serving herring looks much more original and festive than a banal fillet cut into pieces, and is eaten by guests in a matter of minutes.

A very unusual dish is a cheese roll with chicken and mushrooms. To make it you need:

boil chicken fillet and one chicken egg;
chop and fry mushrooms;
chop all the ingredients, mix them and season with mayonnaise, adding a little herbs;
grate 500-700 grams of hard cheese, put it in the microwave or oven for a couple of minutes: the cheese should melt and acquire a viscous, pasty consistency;
Place cling film or baking parchment on the table and “pour” the cheese onto it, smoothing the edges with a spoon;
After waiting for the cheese to dry a little, spread the filling evenly on it;\
roll the cheese into a tight roll;
wrap it in cling film and place in the refrigerator for 2-3 hours;
beautifully cut into slices and serve.

Lavash or omelette rolls are made in the same way. You can wrap any products in them that are in harmony with each other to taste.

Don’t forget about fruit slices: fruits and berries must decorate the buffet table, and they can be served in an original and elegant way:

Sandwiches and canapés

The simplest snack at a buffet table is sandwiches. You can prepare countless quantities of them and they will all be completely and irrevocably eaten, the main thing is to serve them beautifully and effectively, using a variety of products for cooking. It is convenient to use different breads as a basis for them:

white toast - for club sandwiches, sandwiches with caviar, red and white fish;

black - for sandwiches with herring, bacon and pickles;

crackers - used to serve canapés: on savory ones, cheese with olives and herbs are served, on sweet ones, sweet cream with berries.

Potato pancakes are suitable as a base for sandwiches: any salted fish goes well with them. Even from simple products such as black bread, lettuce, cream cheese, small tomatoes and olives, you can make very impressive and appetizing sandwiches.

Take note of a few more extraordinary ways to prepare canapés.

Appetizers on skewers and tartlets

The simplest, but no less tasty, are cold appetizers served in tartlets. You can bake them yourself, or you can buy them ready-made at any store. These small baskets can be filled with any salad, garnished with a sprig of parsley or a few eggs, and an original, delicious appetizer is ready.

The following combinations are great as fillings for tartlets:

processed cheese and seafood;
liver, carrots and pickled cucumbers;
chicken, prunes and fresh cucumber;
cheese with garlic and olives;
smoked meat or chicken and pickled mushrooms.

These same snacks can be served in another way by placing them on large potato chips of the same size or, alternatively, on unsweetened crackers.

The most popular food for a buffet table is appetizers on skewers, as they are very convenient to eat and very easy to prepare.

You can put any food that goes well together on the skewers. On them you can string cubes of meat, thin slices of ham and cheese, miniature pickled mushrooms and gherkins, cheese with grapes, as well as various seafood - mussels, shrimp and others.

This appetizer is very original and tasty. "Taste of Italy", and it is very easy to prepare. For this you will need:

200 g mozzarella in small balls;
2 sprigs of cherry tomatoes;
a bunch of green basil;
a handful of dried basil.

Remove the mozzarella from the brine, dry it and roll it in dried herbs. Thread a tomato, a green basil leaf and a ball of mozzarella onto a skewer.

Stuffed dishes at a buffet table

Stuffed dishes are an excellent option for cold appetizers, because a lot of products can be stuffed, the contents of which can be taken out and filled with something tasty, resulting in a snack with a harmonious, refined taste. An excellent option for a cold holiday snack would be:

eggs stuffed with canned salmon and decorated with red caviar;

tomatoes stuffed with crab salad;
halves of sweet bell pepper with the core removed, filled with any salad.

An original and elegant appetizer that will decorate any table is “Fly Agaric”. To prepare it you will need:

several cherry tomatoes, cut in half;
200 g ham;
2 boiled eggs;
100 g cheese;
1 large cucumber;
3 tablespoons of mayonnaise or sour cream.

Steps for preparing the snack:

in a separate dish, mix diced ham, grated cheese and eggs;
season the salad with sauce;
cut the cucumber into medium-sized rings;
We collect fly agaric mushrooms: first we place cucumber rings on a flat dish, on them we put balls that we “roll” from the ham and cheese salad, and on the balls we place halves of tomatoes - the caps of our mushrooms.

In order for the appetizer to acquire a finished, believable look, you need to put mayonnaise dots on the caps of the fly agarics.

Mini pastries: what to serve at a buffet?

Baked goods are very welcome at the buffet table, but all of them should be in mini format: if they are pies, then miniature ones, if they are pies, then they should be cut into tiny portions. Eclairs with cheese and liver filling and small puff pastries, which can be stuffed with any salad, are very popular.

At a buffet table, it is customary to serve pancakes stuffed with everything you like, in several serving options:

roll the pancake greased with filling into a roll, cut into small pieces, decorate with herbs and caviar;
roll the filled pancake into a neat envelope;
Place the minced meat in the middle of the pancake, gather the edges to form a bag, and connect the ends with a feather of green onion.

Today, muffins are very popular at buffet tables - miniature cupcakes with or without filling. This snack successfully replaces even a cake, because you can serve several options for muffins and guests will try them all.

Hot dishes for buffet

Although the format of such a holiday as a buffet does not imply heating food, hot food is required at such an event. The following would be ideal as hot dishes:

kebabs on bamboo sticks made from chicken or pork;

mini-kebabs of mussels, shrimp or chicken hearts;
chicken or seafood julienne in portioned bowls or tartlets;

meat rolls with various fillings (mushrooms, ham, cheese, bacon);
As a side dish at a buffet table, you can serve boiled new potatoes, sprinkled with herbs and strung on skewers.

Fondue is perfect for a buffet table: hard or processed cheese is heated in a sauce container and brought to a liquid consistency, to which you can add herbs and spices. Anything can be dipped into this sauce: small sausages, cubes of sausage and cheese, croutons, miniature potatoes, pastries.

Recipes for “fashionable” appetizers for buffets: modern ways of serving dishes

Over time, not only new recipes for buffet dishes become popular, but also the ways of serving them are improved.

Snacks in transparent glasses : Very fashionable look catering for even the most sophisticated buffets. You can put everything in a glass: from thick sauces (guacamole, sour cream, to which garlic and dill are added, eggplant pulp, mashed with herbs, garlic and cheese in puree, to soups with a creamy consistency).

In these glasses you can dip skewers with lightly salted herring strung on them, boiled or baked meat, ham, croutons with vegetables.

Surprise your guests with an original presentation of simple products, prepare an appetizer "Chinese chopsticks". To prepare it, you will need a package of regular straws and 300 g of lightly salted red salmon. The fish is cut into the thinnest slices and overlapped onto each straw. If necessary, the base of the straw can be tied with a feather of green onion.

You can serve thinly sliced ham and salami in the same way, and use cheese sticks instead of straws. These sticks are served by placing them in glasses.

Club sandwiches - unusual sandwiches made from familiar products. They are prepared from toast bread and any ingredients (ham, meat, fresh cucumbers, processed cheese and others). It is noteworthy that such a sandwich is “multi-story”, covered with bread on top, and cut into several small triangles. Sometimes tiny buns are used to prepare them.

And, of course, rolls are an incredibly popular appetizer that has simply become a trend at modern buffets.

Buffet table design options

To make your buffet unforgettable, you need to be creative not only in preparing dishes, but also in decorating the festive table. So, we offer you some tips to help you create an unusual, original holiday:

to save space on the holiday table and to create the effect of abundance, use special multi-tiered dishes, that is, arrange snacks in tiers so that they are easy to take;

For a buffet table, white or light linen tablecloths decorated with lace or classic cotton tablecloths with or without delicate embroidery are relevant: such a tablecloth is the easiest to choose tableware for, and besides, it will suit any format of celebration;
Actively use glasses and shot glasses for table setting: not only for drinks, but also for snacks, in particular salads and desserts. Glasses can successfully replace plates and salad bowls, and it looks very impressive;

Serve dishes in special ceramic spoons. This technique is used at the most sophisticated buffets; “snacks” are usually served in such spoons - beautifully decorated balls rolled from a variety of salads.

We invite you to consider other options for the original design of dishes on the buffet table:

For more details on how to decorate buffet dishes, watch our video:

In certain situations, there is nothing better than a buffet to celebrate significant events. Your guests will arrange their own food and drinks, serve themselves, and the host of the party will be free to accept congratulations and communicate with his friends in a relaxed and easy atmosphere.

At Easter, it is customary to not only paint eggs: they can also be used to make delicious snacks. Stuff, bake, add to pasta for sandwiches and salads - in a word, create culinary miracles!

If you want to surprise your guests and have an amazing effect from your dish, then this original, tasty and simple recipe will not leave anyone indifferent! So, we simply and easily prepare our real decoration for the festive table.

A delicious and interesting recipe for a holiday snack - Faberge Eggs

Compound: egg - 10 pcs., gelatin - 20 g, chicken fillet - 200 g, canned corn - 100 g, sweet pepper - 1 pc., pomegranate seeds, salt.

Preparation:

Boil the fillet in salted water, strain the broth. Soak gelatin in 500 ml of chilled broth for 30 - 40 minutes, then heat over low heat (without boiling) until completely dissolved.

Wash the eggs well with soda and dry. Use a knife to make a small hole (2.5 cm) from the blunt end. Pour out the white and yolk and use it to prepare other dishes, such as the Tenderness salad. Soak the empty shell in warm water with baking soda (for disinfection), then rinse well with running water and dry, place in an egg mold.

Note to the hostess

Instead of shells, they use plastic stands from children's chocolate eggs Kinder Surprise. In eggshells, of course, it is more original, but you can prepare such aspic in disposable plastic glasses. The resulting pyramids are also very cute.

Cut the fillet and pepper into cubes, mix with corn and pomegranate seeds. Fill the shell with the mixture: place greens and pomegranate seeds on the bottom, then add meat, pepper and corn and pour in broth with gelatin.

Place the eggs in a cool place until completely set. Before serving, peel and place on a beautiful dish, decorate as desired with herbs, boiled carrots, green peas, fresh cucumber, use your imagination.

It looks impressive on the table and it turns out beautifully prepared, unusually and inexpensively.

Bon appetit!

Original recipe for snack on skewers “Shashlik”

Compound : quail eggs, cherry tomatoes, fresh herbs (onion, dill), wooden skewers.

Preparation:

Boil the eggs, cool, peel. If the tomatoes are large, cut off the “bottom” on one side. Place tomatoes and eggs on a skewer one by one. Decorate the tomatoes with drops of mayonnaise.

To decorate the dish, place feathers of green onions and sprigs of dill on a plate. This dish is simple and inexpensive to prepare, but looks original and elegant on the holiday table. A miniature snack for children - mushrooms and for adults - kebab!

Bon appetit!

Two simple and cute snack recipes - stuffed eggs “Chickens” and “Mice”

Ingredients for 5 servings for “Chickens”: 5 eggs, 1 ripe avocado, yellow or red bell pepper, herbs to taste, Homemade mayonnaise, salt, cloves or peppercorns.

Ingredients for 6 servings for “Little Mice”: 3 eggs, 50 g hard cheese, 1 - 2 cloves of garlic, green salad leaves, "Homemade" mayonnaise, radishes (carrots, cucumber), cloves or peppercorns (black and red), sprigs of parsley and dill, tails of radishes or beets .

Preparation:

Cut the boiled eggs into 2 parts, remove the yolk. Grind the yolks.

Peel the avocado, remove the pit, and mash the pulp with a fork.

Finely chop the greens.

Mix the yolks, avocado, herbs, and add a little salt. Add mayonnaise and mix. Stuff the egg halves with the resulting mixture. Then connect the halves.

Using scissors or a knife, cut out the scallop and beak from the red pepper. Cut out the wings and tail from the yellow pepper.

Insert the scallop, beak, wings (can be “glued” onto a drop of mayonnaise) and tail into the slits. Make eyes from cloves or pepper.

Bon appetit!

For stuffing, you can use any minced meat.

Preparation:

Cut the boiled eggs into two parts just like for “Chickens”, remove the yolk. Grind the yolks.

Grate the cheese on a fine grater. Mix the cheese and yolks, add garlic squeezed through a garlic press and “Homemade” mayonnaise (see recipe below) and mix everything.

Stuff the eggs with cheese mixture. Turn the stuffed egg half over and place on a lettuce leaf.

Make eyes from cloves. Make two cuts and insert thinly sliced radishes (carrots, cucumbers) into them. Make a nose out of red pepper and “glue” it onto a drop of mayonnaise. Make antennae from sprigs of greenery. Make a tail from the tail of a radish or beet.

Place on a nice plate and serve the “mice” on lettuce leaves.

Bon appetit!

And 3 more simple recipes appetizers - ideas for stuffing eggs for the holiday table.

The initial stage in preparing all these dishes is the same:

Cut boiled eggs into two parts, just like for “Chickens” and “Little Mice”, remove the yolk. Next, let's get creative with the filling.

Stuffed eggs with mint and salmon

Preparation:

Pleasant freshness! Mix the egg yolks with spinach leaves in a blender until smooth, adding two teaspoons of lemon juice and a few mint leaves. Fill the white halves with the resulting puree and decorate with lightly salted salmon rolls.

Bon appetit!

Deviled eggs with spinach and avocado

Preparation:

Nourishing and unusual! Place egg yolks, half a ripe avocado, and lightly sautéed spinach leaves in a frying pan with butter into a blender, add salt and pepper to taste. Mix into a thick, homogeneous puree - the delicious filling is ready!

Stuffed eggs with liver, cheese and nuts

Preparation:

Unexpected combinations! Place hard cheese, walnuts, a couple of cloves of garlic, yolks in a blender and fried in butter chicken liver, salt and pepper to taste. Mix into a homogeneous puree and stuff the egg halves. A hearty and flavorful snack is ready!

Bon appetit!

Salmon tartlets - a delicious appetizer for any occasion

Ingredients: puff pastry tartlets - 20 pcs., lightly salted salmon (sliced) - 300 g, butter - 50 g, soft cream cheese - 100 g, sour cream - 50 g, quail egg - 10 pcs., parsley (greens) for decorations.

Preparation:

Hard boil the eggs. Place a thin piece of butter on the bottom of each tartlet, followed by pieces of salmon.

Mix cream cheese with sour cream to the consistency of thick mayonnaise.

Using a pastry syringe (or a bag with a corner cut off), place a little creamy mixture in the middle of the tartlets. Place egg halves on top. Garnish with parsley sprigs.

Bon appetit!

Peppers stuffed with cheese and eggs are an unusual and bright appetizer.

Looks impressive on the table. It is advisable to use different colored peppers.

Ingredients for 6 - 8 servings: 3 bell peppers, 300 - 400 g of hard cheese, 3 boiled eggs, 2 -3 cloves of garlic, “Homemade” mayonnaise (see recipe below).

Preparation:

Grate the cheese on a fine grater. Add garlic squeezed through a garlic press and stir. Add a little mayonnaise and mix.

Wash the pepper and remove the seeds. Stuff the peppers with the cheese mixture, leaving space in the middle. Place an egg in the middle of the pepper and fill the rest of the space tightly with cheese. Place the peppers in the refrigerator for 3 - 4 hours.

Then cut into portions with a sharp knife.

Bon appetit!

Recipe for holiday appetizers and salads, “Homemade” mayonnaise

Ingredients for 200 g of mayonnaise: 3 yolks, 150 ml grow. oil - olive oil if desired, 1 tsp. mustard (paste), 5 tsp. lemon juice, 0.5 tsp. sugar, 0.5 tsp. salt.

Preparation:

Note to the hostess

An important point when preparing mayonnaise is that all products used must be at room temperature.

The recipe uses only yolks; you can make “Merringue” from the whites.

Beat the yolks with mustard, sugar and salt. Carefully add the plant, a teaspoon at a time. butter, without stopping whisking.

When the mixture becomes homogeneous, add all the remaining butter and beat well. Then add lemon juice and beat the mixture again.

If the mayonnaise seems too thick, you can add a little cold boiled water.

Store the prepared mayonnaise in the refrigerator and use within 5 - 7 days.

Bon appetit!

An original and simple snack - cheese balls “Chickens”

Ingredients: soft cream cheese - 200 g, hard cheese - 300 g, crab sticks - 50 g, square crackers - 25 pcs., medium-sized carrots - 1 pc., black olives - 8 - 10 pcs., dill sprigs for decoration.

Preparation:

Grate hard cheese on a coarse grater. Crab sticks chop and mix with half the hard cheese and cream cheese, form into balls.

Leave the second part of the cheese for rolling the balls.

Make beaks and paws from carrots, cut out eyes from olives.

Place carrot legs on a cracker and a cheese ball on top. Insert eyes and beak. Decorate the dish with dill.

Bon appetit!

Breaded eggs with white sauce - a quick appetizer

Ingredients: quail egg - 10 pcs., breadcrumbs - 5-6 tbsp. l., vegetable oil for frying, chicken egg - 2 pcs.

Preparation:

Boil quail eggs for 3 minutes. Break into a bowl chicken eggs and beat them with a fork. Peel the quail eggs and place them in the egg mixture.

Roll in breadcrumbs and fry in well-heated vegetable oil until golden brown.

Serve hot with white sauce.

Sauce option: mix 100 g of mayonnaise and thick sour cream, 3 cloves of garlic (passed through a press), several sprigs of dill and 1/2 tsp. Sahara. Add salt if necessary.

Bon appetit!

I suggest you diversify your holiday table with meat cutlets with quail eggs and cheese - they are satisfying and look original, and they are just as easy to prepare as regular cutlets.

“Nests” made from minced meat.

Ingredients for 8 - 10 servings: minced meat - 500 g (pork and beef), quail egg - 8 - 10 pcs., hard cheese - 200 g, onion - 1 pc., green onion - 1 bunch, olive oil - 1 tbsp. . l., vegetable oil - 2 tbsp. l., salt, pepper.

Preparation:

Salt and pepper the minced meat. Grate the cheese on a coarse grater. Finely chop the green onions. Onions - finely chop and fry in olive oil.

Combine minced meat, both types of onions and cheese. Mix well and form cutlets with a hole in the center. Fry in a preheated frying pan until golden brown, 5 minutes on each side.

Grease a baking dish with vegetable oil and place the cutlets on it. Bake in the oven for 20 minutes at 180 degrees. When the cutlets are slightly browned, take out a baking sheet and place one quail egg in the center of each of them. Place the pan back in the oven - the eggs will take 5 minutes to bake.

Place on a beautiful plate and garnish with herbs.

Bon appetit!

Egg rolls - a quick snack option

Preparation:

We cut the filling in advance - ham, onions, sweet peppers, olives, tomatoes - according to your desire. Heat a frying pan and grease it with oil. Beat the eggs (use the quantity as desired) and pour into the frying pan. The layer should be quite voluminous, about 2 cm in height. Fry the egg mixture on one side, then carefully turn it over and immediately sprinkle everything evenly with the prepared filling. Roll the finished egg pancake into a roll and cut into portions. Can be served, garnished with herbs.

Bon appetit!

As a satisfying, fast, healthy and very delicious snack I offer a simple option for both everyday and holiday tables on how to prepare lavash rolls with salmon.

Lavash rolls with salmon are a recipe for a hearty and healthy snack.

Ingredients: 1 sheet of lavash, 200 g lightly salted salmon, 150 g cottage cheese, 0.5 bell pepper, lettuce, dill.

Preparation:

Spread a sheet of lavash on the table and grease the entire surface with curd cheese.
Chop the dill and sprinkle it over the entire surface of the pita bread.
Place the filling on the near edge. The first layer is salmon, cut into thin slices, and then thinly sliced pepper.
Then lay out the lettuce leaves and another layer of salmon.
Then roll the pita bread with filling into a large roll (or roll). Try to roll as tightly as possible so that after cutting the filling does not fall out, and the lavash salmon rolls remain dense and attractive.
After this, cut the roll into portioned pieces - rolls. Lavash can be replaced with any pancakes. Decorate with greens.

Bon appetit!

An appetizing and elegant Chicken salad will decorate any holiday table, especially Easter or New Year's.

Chicken Salad is a great appetizer for your guests.

Ingredients: tomatoes - 3 - 4 pcs., egg - 7 pcs., processed cheese - 2 pcs., hard cheese - 80 g, garlic - 5 - 6 cloves, boiled carrots - 1 pc., mayonnaise - 250 g, salt to taste, greens for decoration.

Preparation:

Hard boil the eggs. Grate the egg whites on a coarse grater and place on an oblong-shaped dish as the first layer (keep 1 piece for decoration). Add salt and grease with mayonnaise.

Cut the tomatoes into small cubes and place in a second layer. Add some salt.

Pass the garlic through a press and place on a layer of tomatoes. Grease with mayonnaise, sprinkle with finely grated yolks (leave 1 piece for decoration).

Grate pre-frozen processed cheese on a coarse grater and place in the next layer of salad. Grease with mayonnaise.

Sprinkle the salad on all sides with grated hard cheese. Place mayonnaise on top of the chicken cheese and sprinkle the yolk on top. Place a black peppercorn in place of the eye.
Cut out the beak and wing from the boiled carrots. Garnish the salad with parsley leaves and carrot flowers. Chicken salad is ready. Serve it on the table and treat your dear guests.

Bon appetit!

This salad gives a lot of room for culinary fantasy. As its layers, you can use mushrooms, fried with onions and cooled, smoked or boiled chicken, pickled or fresh cucumbers.

One article cannot cover all the bright and delicious recipes snacks for the feast, so come to my blog more often and I will delight you with new original options for holiday treats.

I hope that in my article you will take note of your favorite snack recipe. Cook with pleasure! Serve snacks on the table and treat your dear guests.

I would like to ask you, if you liked the article and found it useful, that you share the article with your friends on in social networks, the buttons of which are located both at the very top of the article and at the bottom.

Congratulations on the upcoming holiday Happy Easter! I wish you goodness, love, peace, happiness and prosperity!

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Cut the bacon slices in half, wrap the shrimp in them and secure with skewers. Then sprinkle the shrimp with cayenne pepper.

Place them on a baking sheet lined with foil and bake in an oven preheated to 230°C for 10–15 minutes.

bbc.co.uk

Ingredients

8 slices of raw smoked bacon;
8 teaspoons soft goat cheese;
salt - to taste;
1 bunch of arugula;
8 small gherkins.

Preparation

Place a teaspoon of goat cheese on the edge of each bacon slice. Salt and pepper to taste. Place arugula on top of the cheese so that the leaves extend beyond the edges of the bacon on both sides. Cut the cucumbers lengthwise into four pieces and place them on top of the arugula.

Wrap the rolls tightly, cut each one down the middle, and place cut side down on a serving platter.

bettycrocker.com

Ingredients

180 g flour;
2 teaspoons baking powder;
½ teaspoon salt;
2 tablespoons melted butter;
900 g pork sausages;
450 g grated cheddar cheese;
1 onion;
1 clove of garlic;
2 stalks of celery.

Preparation

Mix flour, baking powder, salt and butter. Add chopped sausages, grated cheese, chopped onion, garlic and celery to the resulting mixture. Mix well and form this minced meat into balls with a diameter of 2.5 cm.

Place them on a baking sheet lined with foil at a short distance from each other. Bake in an oven preheated to 190°C for 15 minutes until the balls are browned. Pierce them with skewers before serving.

dinneratthezoo.com

Ingredients

2 teaspoons olive oil;
18 shrimp;
½ teaspoon chili powder;
¾ cup guacamole sauce;
18 crispy chips with natural or salt flavor;
a few sprigs of cilantro.

Preparation

Place the frying pan on strong fire and heat the oil in it. Place it there, add chili powder and fry for 2-3 minutes, stirring occasionally. The shrimp should turn pink and become opaque.

Place 1-2 teaspoons of guacamole on the chips and one shrimp on top. Before serving, sprinkle with chopped cilantro leaves.

allrecipes.com

Ingredients

220 g cream cheese;
170 g crab meat or crab sticks;
2 tablespoons of mayonnaise;
2 tablespoons grated Parmesan;
60 g grated cheddar;
a few green onions;
1 teaspoon soy sauce;
20 tartlets;
1 pinch of paprika.

Preparation

Mix cream cheese, chopped crab meat, mayonnaise, grated cheese, chopped onion and soy sauce. Distribute the mixture among the tartlets, sprinkle with paprika and place in an oven preheated to 190°C for 5–7 minutes. Serve warm.

6. Cucumber baskets with smoked salmon

tasteofhome.com

Ingredients

2 cucumbers;
120 g smoked salmon;
2 tablespoons lemon juice;
1 tablespoon chopped onion;
1 tablespoon capers;
several sprigs of parsley;
½ teaspoon Dijon mustard;
⅛ teaspoon ground black pepper.

Preparation

Peel the cucumbers, cut them in half lengthwise and remove the seeds. Grind the fish and mix with the rest of the ingredients.

Stuff the cucumber halves with the fish mixture. Wrap them in cling film and put them in the refrigerator for 3-4 hours. Before serving, cut the cucumbers into rounds about 1.5 cm wide.

bettycrocker.com

Ingredients

900 g cream cheese;
450 g grated cheddar;
200 g chopped pecans or walnuts;
60 ml of concentrated or baked milk;
120 g olives;
2 cloves of garlic;
½ teaspoon salt;
½ bunch of parsley;
a few tablespoons of paprika.

Preparation

Mix cream cheese and cheddar. Add 150 g of nuts, milk, chopped olives, chopped garlic and salt. Mix well, divide into three parts and form each part into a ball.

Gently roll one ball in chopped parsley, another in the remaining nuts, pressing lightly to set them in the cheese, and the third in paprika. Place the balls in the refrigerator.

They need to be taken out 15 minutes before serving. This snack goes perfectly with crackers.

tasteofhome.com

Ingredients

8 slices bacon;
1 ½ teaspoons brown sugar;
¼ teaspoon ground cinnamon;
¾ cup chopped ready-made;
¼ cup chopped dried pear;
2 teaspoons butter;
¼ teaspoon salt;
¼ teaspoon ground black pepper;
80 ml pear juice;
30 tartlets;
60 g blue cheese (preferably gorgonzola).

Preparation

Fry the bacon slices until crispy on both sides. Mix sugar and cinnamon, sprinkle over bacon and cook for another minute. Then transfer it to a paper towel.

While the bacon is cooling, place the chicken, dried pear slices, jam, butter, salt and pepper in a clean frying pan, and cover with pear juice. Bring to a boil and cook for another 3-4 minutes, stirring occasionally, until the sauce thickens.

Place about one teaspoon of filling into the tartlets, sprinkle with chopped bacon and small pieces of cheese. Place in an oven preheated to 180°C for 5–7 minutes. Serve warm.

dartagnan.com

Ingredients

12 quail eggs;
300 g minced pork;
salt - to taste;
ground black pepper - to taste;
2 sprigs of thyme;
1 large chicken egg;
100 g breadcrumbs;
vegetable oil for deep frying.

Preparation

Place quail eggs in boiling water for 2 minutes. Then transfer them to cold water and peel them gently when cool.

Mix the minced meat with salt, pepper and thyme leaves. Divide the mixture into 12 equal parts and coat the eggs with it, forming even balls. Dip the balls into the beaten egg and roll in breadcrumbs.

Pour 5 cm of vegetable oil into a deep saucepan and heat it. Place the balls in batches into the oil and cook for 1-2 minutes until lightly browned.

Then use a slotted spoon to transfer them to a paper towel to drain off any excess oil. Place Scotch eggs in a baking dish and place in an oven preheated to 180°C for 5 minutes.

dishmaps.com

Ingredients

18 large olives;
250 g cream cheese;
18 small olives;
1 carrot.

Preparation

Make a longitudinal cut on each large olive and fill it. Cut the carrots into 0.5 cm wide circles and cut a small triangle off each circle, forming the legs of the penguins. Insert the cut pieces of carrot into small olives.

Place the olives stuffed with cheese on the carrot slices. Place the “heads” - small olives - on top and secure with skewers.Ingredients

120 g flour;
1 pinch of salt;
1 large egg;
1 tablespoon olive oil;
250 ml milk;
1 small piece of butter;
50 ml sour cream;
150 g smoked salmon;
several sprigs of dill.

Preparation

Mix flour and salt. Make a small well in the middle, pour in the egg and olive oil and stir. Without ceasing to stir, slowly pour in the milk. Give the dough a uniform consistency.

Melt the butter in a frying pan and fry the pancakes for a minute on each side. They should take on a golden hue.

Spread a little sour cream on each pancake, a few small slices of salmon and garnish with dill.

12. Christmas tree made from Chelsea buns

bbc.co.uk

Ingredients

For the buns:

800 g flour;
1 tablespoon salt;
15 g fast acting yeast;
400 ml milk;
60 g butter;
2 eggs.

For filling:

400 g of a mixture of chopped dried fruits, nuts and sugar;
1 apple;
1 pear;
75 g chopped pistachios;
100 g candied fruits;
1 tablespoon ground cinnamon;
25 g butter.

For the glaze:

3 tablespoons apricot jam;
200 g powdered sugar;
grated zest of one orange;
40 g candied fruits;
25 g chopped pistachios.

Preparation

Add salt and yeast to the flour. Add butter to milk and heat the mixture. When the butter is melted, pour the mixture into the flour. Add eggs and stir.

Turn the mixture out onto a floured surface and knead for about five minutes until the dough becomes elastic. Place it in a bowl greased with vegetable oil, cover with a towel and leave for an hour to rise.

Meanwhile, mix a mixture of dried fruits, nuts and sugar, peeled and chopped apple and pear, orange zest, pistachios, candied fruits and cinnamon.

Then, on a floured surface, roll out the dough into a layer measuring 50 x 45 cm. Brush it with melted butter. Then spread the sweet filling over the dough, leaving 2 cm around the edges.

Carefully roll the roll and trim the edges. Using a sharp knife, cut the roll into 15 pieces. Place the buns on a parchment-lined baking sheet to form a Christmas tree. There should be some space between the buns, but only a little, so that when they rise, they touch each other. Use the remaining dough to form a tree trunk.

Cover the Christmas tree with a clean towel and leave for another 30–45 minutes. Then remove the towel and place the baking sheet in an oven preheated to 190°C for 20-25 minutes until the buns are golden brown. If you notice that they are turning brown too quickly during baking, cover them with foil.

Melt the apricot jam in a saucepan by adding a little water. Brush the slightly cooled buns with it and leave to cool completely.

Mix powdered sugar, orange zest and 2 tablespoons of water until smooth. Place in a plastic bag, cut off the tip and draw garlands on the Christmas tree with icing. Sprinkle with candied fruits and pistachios.

Beautiful cold snacks with your own hands

Beautiful decoration of cold appetizers is the key to the uniqueness of your holiday table and festive mood. Using ordinary products you can make real works of art! Remember what wonderful crafts you made as a child, and now you have the opportunity, at least for a short time, to return to childhood and give free rein to your imagination. Only now all your crafts will be not only beautiful, but also very tasty.

I offer the most popular, beautiful and very tasty cold appetizers for the holiday table with descriptions and photos that you can make with your own hands.

Original and beautiful salad in balls

Beautiful ball salad

Ingredients:

Boiled rice – 1 cup;
Any canned fish – 1 can;
Boiled eggs – 3 pieces;
Mayonnaise – 3 tables. spoons;
A bunch of fresh dill;
Fresh carrots – 1 piece

Preparing the balls:

1) In a bowl, mix boiled rice, fish (mash with a fork), finely chopped proteins (on a fine grater), season with mayonnaise, salt and pepper.

2) Grate fresh carrots on a fine grater.

3) Grate the yolks on a fine grater.

4) Wash the dill, dry thoroughly, and chop as finely as possible.

5) Roll the ingredients into balls from the ingredients mixed in a bowl.

6) Roll some of the balls in herbs, some in grated carrots, and some in chopped yolks.

7) Place the multi-colored balls on a beautiful dish covered with lettuce leaves.

Curd balls with vegetable salad

Salad with curd balls

Ingredients:
For balls:

500 g cottage cheese;
1 small carrot;
1/2 bunch of dill;
a handful of chopped walnuts;
1 tbsp. l. vegetable oil;
1 yolk;
1 tsp. caraway;
a pinch of salt.

For vegetable salad:

Fresh cucumber – 2 pieces;
Radish – 100 grams;
A bunch of green onions
A bunch of parsley;
Lettuce leaves.

Preparation:

1) In a bowl, mash the cottage cheese with a fork.

2) Add finely grated carrots, walnuts, chopped dill, vegetable oil, and salt. Mix well.

3) Using wet hands, form croquettes into balls from the resulting mixture and place in the refrigerator for 30 minutes.
4) Place lettuce leaves on a dish, place cucumber and radish slices on top of the lettuce leaves, sprinkle with chopped green onions and parsley.

5) On prepared vegetable salad Place the curd croquettes, sprinkle with grated yolk and caraway seeds.

Potato balls for side dishes

Potato balls as a side dish

Ingredients:

Potatoes – 800 grams;
Butter – 50 grams;
Chicken egg – 1 piece (for puree);
Ground red and black pepper, salt to taste
Wheat flour – 40 grams;
Vegetable oil for deep frying

Preparing potato balls:
1) Wash the potatoes, peel them, boil until half cooked and drain the water.

2) Without letting it cool, quickly mash the potatoes.

3) Add pre-melted hot butter, a raw egg, salt and pepper to taste, grind thoroughly again and mix into puree.

4) Form the warm mashed potatoes into balls about 5 cm in diameter. Roll them in flour or breadcrumbs.
5) Heat vegetable oil to a boil in a large frying pan with high sides or in a saucepan and fry the potato balls in it until golden brown.
Serve hot as a side dish, garnished with fresh herbs.

Cheese balls with olives and almonds

Balls with olives and almonds

Ingredients:

Cheese - any;
Garlic - to taste;
Mayonnaise - to taste;
Olives - according to the number of balls
Almonds - according to the number of balls;
Fresh dill

Preparation of cheese balls:
1) Grate the cheese (any kind) on a fine grater and add very finely chopped garlic (pass through a press).
2) Then add a little mayonnaise to the mixture until a plastic mass is obtained, knead well and mix.
3) Place an almond in the middle of each olive.

4) Make a flat cake from the cheese mixture, put an olive stuffed with almonds, and roll into balls.

5) Wash the dill, dry very well and chop finely. The drier the dill and the finer it is cut, the more convenient it is to bread the balls.

6) Roll the balls in finely chopped herbs and place on a beautiful dish.

Cheese balls with tomatoes

Ingredients:

Cheese cheese – 200 g;
Cherry tomatoes – 150 g;
Garlic 2 cloves (pressed through a press);
Ground pepper - to taste;
Soft cheese – 2 tbsp. l;
Butter or soft cheese - 1 tbsp;
Fresh bunch of dill and parsley;
Sesame seeds.

Preparing cheese balls:
1) Grind the cheese, mash with a fork, add cheese or softened butter, garlic, black pepper.

2) Stir until smooth.

3) Prepare the tomatoes. Wash and dry.

4) Whole tomatoes should be placed inside the mass; to do this, make a flat cake on your palm, place the tomato, roll it up and shape it into a ball.

5) Roll the balls in finely chopped parsley or dill. It’s better to take dill (it will turn out more beautiful), and then sesame.

6) Place in the refrigerator for 30-40 minutes. The appetizer is ready.

Beetroot balls with herring

Beetroot balls with herring

Ingredients:

Boiled beets – 3 pieces;
Hard cheese (finely grated) – 200 grams;
Eggs – 3 pieces;
Herring (fillet) – 150 grams;
Mayonnaise - to taste;
Dill and parsley - for decoration

Preparing the balls:

1) Grate the beets.

2) Cut the herring fillet into large cubes.

3) Boil the eggs hard-boiled, peel and grate.

4) Add eggs to beets, add half of the grated cheese and 1 tablespoon of mayonnaise.

5) Form flat cakes from the beets, put a piece of herring in the middle of each, and roll into a ball.

6) Garnish with herbs and a drop of mayonnaise.

Salami and cream cheese rolls

Salami roll with cream cheese

Ingredients:

Butter (softened) – 5 kg;
Salami (cut into thin slices) – 300 g;
Green bell pepper (cut into thin strips) – 1 piece;

Preparing salami rolls:

1) Spread cling film on the table, lay out the cheese, cover with another layer of film and roll out with a rolling pin into a layer one centimeter thick.

2) Carefully remove the film and spread the salami over the entire surface of the cheese, then cover it again with film and carefully turn it over.

3) Remove the film from the other side and place green bell peppers on the cheese.

4) Now roll it all into a tight roll, leaving no air voids.

5) Cut with a very sharp knife, constantly wiping the blade.

Serve by placing the rolls on a round cracker.

Rolls with red fish in lavash

Thin Armenian lavash

Ingredients:

Lavash (Armenian thin);
Red fish fillet;
Fresh herbs

Preparing lavash rolls:

1) Place cling film or foil on a flat surface.

2) Place the pita bread on film or foil.

Red fish rolls in lavash

3) Grease the pita bread evenly with butter or cheese.

4) Cut the red fish fillet into thin slices and place in an even layer on top of the butter or cheese.

5) Finely chop the fresh herbs and sprinkle them on top of the fish.

6) Now, using cling film or foil, tightly roll the stuffed pita bread into a roll and secure.

7) If necessary, trim (trim) the edges of the pita bread and place the roll in the refrigerator for about an hour.

8) After the time has elapsed, remove the roll from the refrigerator and cut with a thin sharp knife into rolls 2 cm thick.

9) When serving, place the rolls on a plate and garnish with herbs.

Ham rolls with filling

Ham rolls

Ingredients:

Ham
Toothpicks (for fixing the rolls);
Fresh cucumber or fresh cabbage;
Canned corn;
Chicken egg;
Fresh carrots;
Mayonnaise - to taste;
Salt, pepper - to taste

Tie the ham rolls with a green onion feather

The amount of ingredients depends on the number of prepared rolls.

The difficulty of the recipe is that the ham and cucumber will need to be cut thinly.

Instead of toothpicks, you can use fresh onion feathers or braided cheese to secure the rolls.

Preparing the rolls:

Let's start by preparing the filling.

1) Boil the eggs, cool, peel, chop finely or grate on a fine grater.

Tie the ham rolls with a cheese braid

2) Peel the carrots and grate on a coarse grater.

3) Open the can of corn and drain the liquid. It is better to place the contents of the jar in a colander - this way all the liquid will drain.

4) Mix eggs, carrots and corn in a bowl and season with mayonnaise, salt and pepper - to taste. Do not add too much mayonnaise; the filling should not be liquid.

5) If you decide to put cucumber in the rolls, then cut it into thin slices. If the cabbage is fresh, then chop it into thin strips.

6) Cut the ham into thin slices.

7) Spread thinly sliced cucumbers or cabbage evenly onto thinly sliced ham slices.

8) Then lay out the filling and roll the ham with the filling into a roll.

9) Fix with a toothpick. Place in the refrigerator for half an hour.

10) Then we beautifully place the rolls on a dish, decorate with herbs and serve.

Ham rolls with sausage cheese and carrots

Ham rolls

The filling for ham rolls can be fresh carrots And smoked sausage cheese.

Preparing ham rolls:

1) Grate fresh carrots on a coarse grater.

2) Also grate the sausage cheese on a coarse grater.

3) Mix carrots and cheese, season with mayonnaise, add salt and pepper to taste and as desired, stir.

4) Place the filling on the ham slices and form into rolls using toothpicks.

5) Cool and serve.

Red fish rolls with filling

Fish rolls

Ingredients:

Red fish fillet (lightly salted);
Cream cheese (any soft);
Fresh herbs

Preparation of red fish rolls:

1) Cut the fish into plastic pieces;

2) Spread soft cream cheese evenly over fish;

3) Sprinkle with finely chopped herbs;

4) Form rolls and secure using any of the following methods.

5) Refrigerate for 30-40 minutes.

6) Serve chilled and garnish with herbs.

Mini red fish boat sandwiches

Boat canapés

Ingredients:

Black bread;
Lightly salted red fish fillet;
Butter or creamy soft cheese;
Bulb onions;
Green pea;
Lettuce leaves

Making sandwiches:

1) Cut the crust off the black bread.

2) Cut the bread into equal squares or rectangles.

3) Spread softened butter or soft cheese onto the bread pieces.

4) Cut the fish fillet into cubes the size of the bread pieces, place the fish on bread pieces with cheese.

5) Peel the onion and separate it into layers. Cut strips - these are the future sails.

6) Place our “sails” on toothpicks and secure the resulting “masts” to the sandwiches.

7) Decorate the top of the “mast” with peas.

8) Decorate the festive dish with lettuce leaves and lay out the resulting boats.

Sandwiches (mini) with herring

Canapes with herring

Ingredients:

White bread;
Butter or soft cream cheese;
Lightly salted herring (fillet);
Onion (red);
Pickled cucumber

Making mini sandwiches:

1) Cut white bread into equal cubes or sticks, dry in the oven so that the pieces of bread are slightly browned.

2) Spread butter or cheese on bread.

3) Cut the herring fillet into pieces (the size of a sandwich).

4) Place a piece of herring on top of the butter or cheese.

5) Separate the onion into layers and cut into strips (“sails”).

6) Place the “sails” on toothpicks and form “masts”.

7) Place the “masts” on the sandwiches.

8) Decorate the top of the “mast” with slices of pickled cucumber.

Sandwiches with red fish and caviar

Sandwiches with red fish and caviar

Ingredients:

White bread;
Butter (softened);
Red fish fillet;
Caviar is red or black;
Dill greens

Making sandwiches:

1) Cut the crust off the bread.

2) Cut the bread into equal pieces.

3) Spread the pieces with a thin layer of softened butter.

4) Cut the red fish fillet into thin slices to the size of a sandwich.

5) Place a second piece of bread on top, brushed with a thin layer of butter.

6) Chop the greens finely and sprinkle on the butter.

7) Add the caviar last. Caviar can be red or black. You can combine and make multi-colored sandwiches.

8) Place the sandwiches in the refrigerator for 30 minutes.

9) Place the finished chilled sandwiches on a plate lined with lettuce leaves. Serve to the table.

Sandwiches with red caviar “Berry”

Sandwiches with butter and red caviar

Ingredients:

Canapes or white bread;
Butter or soft cream cheese;
Red caviar;
Parsley

Making sandwiches:

1) Cut white bread into pieces. If these are canapés, then they are already ready to eat. If desired, the bread or canapés can be dried in the oven (to brown).

2) Spread an even layer of butter or cream cheese on the bread.

3) Place red caviar in the shape of a berry.

4) Place parsley leaves next to the caviar - you get berries with leaves.

5) Chill the sandwiches in the refrigerator.

6) Serve chilled on a nice platter.

Sandwich with boiled sausage and tomato “Ladybug”

Sandwiches “Ladybug”

Ingredients:

Canapes or white bread;
Creamy soft cheese;
Boiled sausage or ham;
Cherry tomatoes;
Olives (black)
Parsley or dill
Mayonnaise;
Lettuce leaves

Making sandwiches:

1) Dry the bread or canapés in the oven.

2) Spread the bread with a layer of cheese or mayonnaise.

3) Cut the sausage into thin slices and place on the cheese.

4) Place parsley or dill leaves on the sausage.

5) Place the tomato on the leaves. Cherry tomatoes need to be washed, cut in half, cut a narrow corner from one edge, and cut off a small piece from the other.

6) Cut the olives into quarters. Place one quarter next to the tomato.

7) Make tendrils from the stems of greenery and attach them to the olive.

8) Cut a few olives into small pieces and decorate the tomato with these pieces - make black spots.

9) Put two dots of mayonnaise on the olives - these are eyes.

10) Place on a plate lined with lettuce leaves.

That's all! Our ladybugs ready! Serve to the table.

Sandwiches on chips

Cold appetizer with chips

Ingredients:

Hard cheese – 10 grams;
Tomatoes – 300 grams;
Garlic – 2-3 cloves;
Greens - to taste;
Mayonnaise - to taste;
Wide potato chips (for example, Pringles) Pringles));
Black olives or black olives - for decoration

Making sandwiches:

1) Three cheese on a fine grater.

2) Cut the tomatoes into small cubes or sticks.

3) We clean the garlic and pass it through a press.

4) Finely chop the greens with a knife.

5) Mix cheese with garlic, add tomatoes and herbs, mix.

6) Now you need to add mayonnaise to the salad to taste and, if there is not enough salt, add salt. Don't forget - the chips are already salty!

7) We put our salad on the chips, decorate with olives and olives on top.

8) Serve immediately, otherwise the chips will soften.

Cold eggplant appetizer “Peacock tail”

Cold eggplant appetizer

Ingredients:

Eggplants – 2 pieces;
Processed cheese – 2 pieces;
Eggs – 2 pieces;
Garlic – 3-4 cloves;
Mayonnaise - to taste;
Fresh cucumber – 1 piece;
Bulgarian red pepper – 1 piece;
Black pitted olives - for decoration;
Salt, pepper - to taste;
Vegetable oil - for frying

Preparing eggplant appetizer:

1) Wash the eggplants, cut into 1 cm slices, fry on both sides in vegetable oil until golden brown. Don't add salt!

2) After frying, place the eggplants on a paper towel to absorb excess oil.

3) Cool the eggplants.

4) Hard boil the eggs, peel and grate on a fine grater.

5) Grate the processed cheese on a fine grater (pre-hold the cheese in the freezer for 30 minutes - this makes it easier to grate).

7) In a bowl, mix cheese, garlic, eggs and season with mayonnaise. You'll get a salad.

8) Remove the olives from the jar and cut in half.

9) Cut the cucumber into thin slices.

10) Wash the sweet bell pepper, remove the seeds, and cut into quarters. Then cut the pepper quarters into thin strips.

11) Spread the salad mixture evenly onto the fried and cooled eggplant slices.

12) Place a slice of cucumber on one side of the eggplant, and on top of the cucumber, place half an olive, lightly greased with salad on the bottom (this will hold the olive stronger).

13) On the other hand, place a strip of pepper along the very edge of the eggplant.

14) Place an eggplant peacock tail on a platter and serve.

Cold appetizer of bell pepper and cheese

Bell pepper and cheese appetizer

Ingredients:

Hard cheese – 250 grams;
Butter – 150 grams;
Walnuts – 10 pieces;
Sweet bell pepper ( different colors) - 4 pieces;
Garlic – 2-3 cloves;
Parsley and dill

Preparation of pepper appetizer:

1) Wash the peppers, cut off the stem side, it will look like a lid. Don't throw away the lid - it will come in handy. Remove seeds from peppers.

2) Grate the frozen butter.

3) Grate the cheese on a fine grater.

4) Peel the garlic and pass through a press.

5) Chop walnuts.

6) Finely chop the greens with a knife.

7) Mix all ingredients thoroughly.

8) Stuff the peppers tightly into the resulting mass, cover with the pepper cap set aside for a while and put in the refrigerator for at least 30 minutes.

9) Before serving, remove the peppers from the refrigerator, remove the lid and cut into slices 1.5-2 cm thick with a sharp knife.

10) Place beautifully on a dish, garnish with herbs on top and serve.

Stuffed tomatoes with rice and salmon for appetizer

Stuffed tomatoes for appetizer

Ingredients:

Medium-sized tomatoes - 5 pieces;
Rice is better scalded (this rice turns out more crumbly) - 2 tables. spoon;
Salmon (lightly salted) – 50 grams;
Fresh cucumber – 1 piece;
Greens - to taste;
Vegetable oil (olive) – 2 tablespoons. spoons;
Lemon juice - to taste;
Salt, pepper - to taste

1) Wash the tomatoes, cut off the top with a knife (about 1 cm), scoop out the tomato pulp with a spoon. Turn the tomatoes, cut side out, onto a napkin to drain excess juice.

2) Boil the rice until done.

3) Cut the fish fillet into small cubes.

4) Also cut the cucumber into fine cubes. If the cucumber skin is too thick, peel the cucumber.

5) Finely chop the greens with a knife.

6) Mix rice, fish, cucumber and herbs. Add salt, pepper, lemon juice and vegetable oil to taste. Mix everything well.

7) Stuff the tomatoes tightly with the resulting mixture.

8) Garnish with pieces of fish and herbs.

Tomatoes stuffed with cheese and garlic for appetizer

Stuffed tomatoes

Ingredients:

Fresh small tomatoes - 12 pieces;
Hard cheese – 150 grams;
Mayonnaise – 3 tables. spoons;
Garlic – 3-4 cloves;
Greens - to taste;
Salt, pepper - to taste

Hard cheese can be mixed with soft or processed cheese - it will turn out even tastier!

Preparing tomato snacks:

1) Wash the tomatoes thoroughly, wipe with a napkin, cut off the cap from the stem side, carefully scoop out the pulp with a teaspoon, and turn it over onto a napkin. Place the remaining parts of the tomato in bowls - do not throw away. Separately the caps and separately the pulp.

2) Three cheese on a fine grater.

3) Peel the garlic and pass through a press.

4) In a bowl, mix cheese, garlic, tomato pulp. Season with mayonnaise, salt and pepper to taste.

5) Stuff the tomatoes tightly with the resulting mixture. Do this carefully using a teaspoon.

6) Sprinkle finely chopped herbs on top.

7) Cover the stuffed tomatoes with the remaining lids. Or place green peas in a circle, it looks very impressive!