A hot appetizer made from eggs. Egg appetizer: a step-by-step recipe with a photo

Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian festive table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All sorts of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, which give dishes a special piquancy and pungency.
When choosing an assortment and number of snacks for a festive table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any festive table- this is a snack table, and therefore there should be a sufficient number of snacks. Cold meals and snacks should be well presented. The beauty and solemnity of the set table depends on the design. The first impression created by the appearance of the appetizers often determines the assessment of the entire celebration.
For serving snacks, they use mainly porcelain and earthenware dishes - salad bowls and vases (for salads), trays and herring dishes, plates (snack bars, small canteens), caviar dishes, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12 ° C.

Herring eggs

Ingredients:
6-8 eggs, 2 herring, 2 onions, 2 tbsp. tablespoons of mayonnaise.

Preparation

Cut the hard-boiled eggs into halves, cut off some protein from the bottom so that the eggs lie flat on the plate. On each half, put a piece of herring fillet, on top - a little mayonnaise and a ring of onions so that a piece of herring is inside it.
Instead of onions, you can take green onions- finely chop and lay on the edges of the eggs in the form of wreaths.

Egg with sauce

Ingredients:
3 boiled eggs, 2-3 boiled mushrooms, 0.5 cups of sour cream, 1 tbsp. spoon butter, salt, dill.

Preparation

Purified boiled eggs cut in half lengthwise, mix the yolks with butter, finely chop the whites.
Boiled mushrooms chop, mix with sour cream, salt and water the eggs (yolks and whites).
When serving, sprinkle with chopped dill.

Eggs with ham and cream cheese

Ingredients:
6 eggs, 150 g ham, 1 cream cheese, 3 canned sweet pepper pods, 3 tbsp. spoons of sour cream, 100 g of mayonnaise, green onions, green salad, pepper, salt.

Preparation

Pass half of the hard-boiled eggs with ham and cheese through a meat grinder, add sour cream, some mayonnaise, salt, ground pepper and mix.
Put the halves of pickled pepper on a plate, on them leaves of green lettuce, on top of the egg-ham mass, cover it with halves of eggs (yolk down), pour over the remaining mayonnaise and sprinkle with finely chopped green onions.

Eggs stuffed with canned fish

Ingredients:
4 eggs, 1/2 can canned fish(in oil or natural), 1 onion, 1 tbsp. a spoonful of vegetable oil, 4 tbsp. tablespoons of mayonnaise, herbs, salt.

Preparation

Cut the hard-boiled eggs in half. Finely chop the yolks, finely chop the onion and sauté in vegetable oil, chop the canned fish, mix everything, salt to taste.
Fill the egg halves with fish mass, put on a dish, pour with mayonnaise and decorate with herbs.

Stuffed eggs "Atlantic"

Ingredients:
5 eggs, 1 can of canned fish (natural or in oil), 1 apple, 1/2 onion, 50 g of white bread, pepper, salt, herbs.

Preparation

Cut the boiled eggs into halves lengthwise and remove the yolks.
Soak bread in the filling of canned food. Peel and core the apple.
Pass the apple, bread, yolks, fish and onion through a meat grinder, add salt, pepper and mix.
Fill the halves of the proteins with the resulting mass.
Decorate with herbs.

Eggs stuffed with nuts

Ingredients:
8 eggs, 4-6 tbsp. spoons of kernels walnuts, 4-6 tbsp. tablespoons of sour cream, 2 teaspoons of mustard, red ground pepper, parsley, salt.

Preparation

From hard-boiled eggs, cut off part of the protein from the blunt end, remove the yolk, mix it with crushed fried walnuts, grind and salt.
Stuff the eggs with this mass.
Put the sprigs of herbs on a plate, put the eggs on them (minced meat down), put the "caps" (cut proteins) on top, grease them with a mixture of mustard and sour cream and sprinkle with red pepper.

Eggs stuffed with chicken liver

Ingredients:
5 eggs, 150 g chicken liver, 1 teaspoon of butter, 1/3 of an onion, 100 g of mayonnaise, 0.5 teaspoon of cocoa powder, salt.

Preparation

Cool hard-boiled eggs. Cut off some of the protein from the sharp end and remove the yolks.
Prepare the minced meat: mix the boiled liver with the onion sauteed in butter, pass through a meat grinder with a fine grid twice, add the crushed egg yolks, salt and mix well.
Fill eggs with minced meat, put on a dish (minced meat down) and pour with mayonnaise.
Put the cut off part of the protein on top, grease with mayonnaise and sprinkle with cocoa powder.

Eggs stuffed with liver

Ingredients:
4-6 eggs, 150 g of fried or boiled liver, 100 g of butter, 1 onion, 1 teaspoon of parsley and dill, salt, pepper.

Preparation

Cut the hard-boiled eggs in half and remove the yolks.
Pass the liver through a meat grinder, grate onions.
Combine all components of the minced meat, grind, pepper, salt and mix.
Fill the halves of the eggs with the prepared mass, put on a dish and decorate with herbs.

Eggs, stuffed with carrots and cheese

Ingredients:
6 eggs, 1 boiled carrots, 100 g of cheese, 3 tbsp. tablespoons of chopped parsley, 50 g butter, salt.

Preparation

Cut the hard-boiled eggs into halves, remove the yolks and grind them with finely grated carrots, cheese, butter and salt.
Mix the mass and fill the halves of the proteins with it.
Sprinkle with parsley when serving.

Eggs stuffed with cheese

Ingredients:
8 eggs, 100 g cheese, 50 g butter, 3 tbsp. tablespoons of thick sour cream, pepper, lemon juice.

Preparation

For hard-boiled eggs, cut off some of the protein from both ends.
Cut each egg across and remove the yolks.
Prepare the filling: grind butter and grated cheese, add sour cream, lemon juice, pepper and yolks.
Fill the egg halves with this minced meat.
Place eggs on lettuce leaves, garnish with capers and capsicum or other vegetables.

Eggs stuffed with onions

Ingredients:
8 eggs, 2 onions, 80 g butter, 1/2 cup sour cream, 2/3 teaspoons of mustard, salad, salt.

Preparation

Cut the hard-boiled eggs in half lengthwise and remove the yolks. Chop 1 onion, sauté in butter (1 tablespoon), mix with egg yolks, half sour cream, the rest of the butter, mustard, salt and fill with this mixture of proteins.
Put onion sliced ​​into rings on top.
Place the eggs on a leaf of lettuce and pour over the sour cream.

Herring stuffed eggs

Preparation

Cut the hard-boiled eggs into halves lengthwise and remove the yolks.
Pass the herring fillet through a meat grinder along with the yolks, add 1-2 tbsp. tablespoons of mayonnaise, pepper and beat.
You can add finely chopped green onions and chopped parsley to the minced meat.
Fill the halves of the protein with minced meat so that the shape of the eggs resembles whole ones.
Place them on a dish and pour over with mayonnaise.

Eggs, stuffed with mushrooms

Ingredients:
8 eggs, 20 g dried porcini mushrooms, 1 onion, 1 tbsp. a spoonful of ghee, 4 teaspoons of mayonnaise and sour cream, 3 teaspoons of ketchup, herbs, salt.

Preparation

For hard-boiled eggs, cut off some of the white from the blunt end and remove the yolks. Pre-soaked dried mushrooms boil, chop finely, fry, mix with browned onions and yolks, salt.
Fill the squirrels with the minced meat, put them in a salad bowl, covering them with cut off "caps" of squirrels on top, pour the sauce, decorate with herbs.
To prepare the sauce, mix mayonnaise with sour cream and ketchup.

Eggs stuffed with cod liver

Ingredients:
4 eggs, 50 g cod liver (canned food), 1 small onion, 1/2 lemon, parsley, salt.

Preparation

Cut the hard-boiled eggs into halves.
Grind the yolks with cod liver, 1 tbsp. a spoonful of canned oil, chopped onion, parsley and salt.
Fill the egg halves with minced meat and garnish with lemon slices.

Eggs stuffed with cucumbers and herring

Ingredients:
8 eggs, 2 pickles, 150 g herring fillets, 1 small apple, 4 tbsp. tablespoons of mayonnaise, 1/2 teaspoon of mustard, 40 g of butter.

Preparation

Cut the hard-boiled eggs in half lengthwise, remove the yolks and chop them finely. Finely chop the herring fillet. Peel the apple and remove the seeds. Finely chop the apple and pickles.
Mix the herring, apple, cucumbers and yolks and season with mayonnaise flavored with mustard. Fill the halves of the proteins with this minced meat.
Apply a net of mayonnaise on the minced meat, decorate with butter roses.

Eggs, stuffed with ham and cottage cheese

Ingredients:
6 eggs, 100 g ham, 100 g cottage cheese, 1/2 cup sour cream, 1/3 cup mayonnaise, 1 teaspoon mustard, green lettuce, pepper, salt.

Preparation

Hard-boiled eggs, cut lengthwise into halves and remove the yolks. Pass the ham, cottage cheese and yolks through a meat grinder, add 1-2 tbsp. tablespoons of sour cream, mustard, salt, pepper and stir.
Fill the squirrels with minced meat.
Lay out the dish with lettuce leaves, put stuffed eggs and drizzle with mayonnaise mixed with the remaining sour cream.

Cottage cheese snack with nuts

Ingredients:
400 g of cottage cheese, 1/2 cup of peeled walnuts, 50 g of butter, 1-2 cloves of garlic, pepper, salt.

Preparation

Rub the cottage cheese through a sieve, mix with softened butter, chopped walnuts, crushed garlic, salt and pepper to taste.
Optionally, add a little vinegar, sugar and spices to taste for extra pungency.
If the curd is thick, you can add grated fresh cucumbers.
The mixture can also be used for sandwiches.
The main thing is not to spare the garlic.

Puff pastry

Ingredients:
450 g fat cottage cheese, 50 g ham, 150 g butter, 40 g cod liver (canned), 3 tbsp. spoons of sour cream, 3 tbsp. spoons of milk, 2 onions, 2 heads of garlic, salt, spices, herbs.

Preparation

Rub the soft cottage cheese and divide into 3 parts. Combine one part with loosened butter and ham passed through a meat grinder, dilute with milk, salt and beat.
Combine the second part of the curd with butter, cod liver, finely chopped onions, add spices, mix well and beat.
Combine the third part of cottage cheese with whipped butter, add finely chopped onions and garlic, salt, pepper, dilute with sour cream and beat.
Release in layers from a pastry bag or paper cornet curd masses and decorate with greens.

Curd balls

Ingredients:
200 g of cottage cheese, 50 g of butter, 2-3 tbsp. tablespoons of grated cheese and crushed stale crackers rye bread, salt, red ground feather

Preparation

Rub cottage cheese through a sieve or mince, stir with softened butter, grated cheese, salt and pepper to taste.
Roll out balls the size of a walnut from the resulting mass and roll them in rye bread crumbs.

Cottage cheese with eggs and green onions

Ingredients:
350 g of cottage cheese, 2 eggs, 30 g of green onions, 3 tbsp. tablespoons of sour cream, lettuce, 1 tomato, salt.

Preparation

Grind cottage cheese, mix with sour cream, finely chopped boiled eggs, add chopped green onions, salt to taste.
Form the mass into small cutlets, place on a dish lined with lettuce leaves, and garnish with tomato slices.

Cottage cheese with sprats

Ingredients:
250 g of cottage cheese, 1 jar of sprats or sardines in oil, 250 g of sour cream, 1 onion, 1 pickled (pickled) cucumber, pepper, salt.

Preparation

Grind cottage cheese with sour cream, add chopped fish, finely chopped onion and cucumber, salt, pepper, mix.
Transfer to a sieve, put a light press on top for 2-3 hours.

Cheese roll with herbs

Ingredients:
cheese, butter, dill (all to taste).

Preparation

Pass the cheese through a meat grinder. Add softened butter, mix well, put on parchment with a layer of 1.5 cm and put a layer of chopped greens on it.
Roll up the roll and refrigerate.
Cut the finished roll into circles, place on a dish and decorate.

Cheese and vegetable salad

Ingredients:

Ingredients:
100 g of cheese, 2 eggs, garlic, 5 radishes, 100 g of green onions, 50 g of canned green peas, 2-3 tbsp. tablespoons of mayonnaise, pepper, salt.

Preparation

Cut the cheese and radish into strips, chop the green onion, finely chop the boiled eggs and garlic.
Connect all products, add green pea, pepper, salt, season with mayonnaise and mix.

"Original" salad

Ingredients:
100 g of cheese, 2 carrots, 50 g of rice, 2-3 cloves of garlic, 5 tbsp. tablespoons of mayonnaise, parsley, walnuts.

Preparation

Grate raw carrots and cheese, boil and cool the rice, chop the garlic. Combine all products, season with mayonnaise and mix.
When serving, garnish with herbs and chopped nuts.

Cheese salad with mushrooms and apples

Ingredients:
200 g cheese, 100 g canned mushrooms, 2 apples, 1 orange, greens.
For the sauce: 1 glass of sour cream, 2 tbsp. spoons lemon juice, 2 teaspoons of honey, 1 teaspoon of mustard.

Preparation

Cut all components into small cubes or strips, combine, season with sauce, mix all the ingredients, and mix.
Lay the salad in a slide and decorate with herbs.

Cheese, apple and almond salad

Ingredients:
150 g cheese, 2 sweet apples, 50 g almonds, 2 tbsp. tablespoons of mayonnaise, lemon juice to taste, salt.

Preparation

Cut the cheese and peeled apples into thin cubes, add chopped almonds, mayonnaise, lemon juice and salt to taste.
Stir and serve.

Salad "Cheese"

Ingredients:
2 processed cheese, 250 g of canned green peas, 3 eggs, 150 g of mayonnaise, salt, parsley and dill.

Preparation

Grate the processed cheese, mix with green peas and chopped boiled eggs, season with mayonnaise, salt.
Put in a slide in a salad bowl, sprinkle with yolk and chopped herbs, rubbed through a sieve.

Cheese salad with vegetables

Ingredients:
150 g cheese, 1 bell pepper pod, 1 carrot, 1 apple.
For the sauce: 3 tbsp. tablespoons of mayonnaise, 2-3 tbsp. spoons of kefir, 1-2 tsp of mustard, parsley, salt.

Preparation

Grate cheese and carrots, mix with chopped pepper strips and apple slices.
To prepare the sauce for mayonnaise with continuous stirring, add mustard and kefir.
Pour the sauce over the salad and sprinkle with chopped herbs.

Cream cheese salad

Ingredients:
1 processed cheese, 1 apple, 1 tomato, 1 small onion, 3-4 tbsp. tablespoons of mayonnaise.

Preparation

Grate the processed cheese on a coarse grater.
Onion chop into strips and pour over to remove bitterness, first with boiling water, then with cold water.
Peel and core the apple, chop into slices.
Cut the tomato into slices.
Stir the salad and season with mayonnaise.

"New" salad

Ingredients:
3 processed cheese, 3-4 garlic cloves, 3 eggs, 3-4 tbsp. tablespoons of mayonnaise.

Preparation

Chilled processed cheese grate, finely chop the garlic and boiled eggs.
Mix everything, season with mayonnaise.

Cheese salad with green peas

Ingredients:
200 g cheese, 100 g canned green peas, 2 eggs, 1 onion, 3/4 cup mayonnaise, herbs.

Preparation

Grate cheese and boiled eggs, finely chop the onion, mix with green peas and season with mayonnaise.
When serving salad, sprinkle with herbs.

Cheese salad with meat

Ingredients:
200 g cheese, 150 g lean boiled meat, 1/2 cup canned green peas, 50 g pickled plums, 1/2 cup mayonnaise.

Preparation

Cut the cheese, boiled meat, pickled plums (pitted) into cubes, add canned green peas, mayonnaise and mix.
Put in a salad bowl, garnish with green peas.

Cheese salad with tomatoes and cucumber

Ingredients:
200 g cheese, 2 tomatoes, 1 pickled cucumber, 2 boiled eggs, 4 tbsp. tablespoons of sour cream sauce.

Preparation

Grate the cheese on a coarse grater, cut the peeled cucumber, tomatoes and eggs into cubes, mix, put in a salad bowl and pour sour cream sauce.
Decorate with egg and cucumber wedges.

Puff salad

Ingredients:
6 eggs, 1 large onion, 2-3 apples, 150 g hard cheese, 1/2 cup shelled walnuts, 1 cup mayonnaise, vinegar.

Preparation

Hard-boiled eggs (8-10 minutes in boiling water), cut into slices.
Cut the onion into rings and pour a weak vinegar solution for 10-15 minutes, then drain.
Peel and grate apples, fine cheese.
Chop the nuts.
Layer on a dish: eggs, onions, cheese, apples, nuts.
Without stirring, pour the salad with mayonnaise and put in a cold place for 2-3 hours.

Use for making sandwiches.

Home Culinary Tips

• Salt should be salted just before serving. If you add salt in advance, the vegetables will give off a lot of juice.
• Tomatoes and peppers of different color varieties are very tasty and beautiful in salads: red, yellow and green.
• Vegetable oil should be added to the salad only after the salad has been salted, vinegar and pepper have been added.
• Many of the salads can be used as a side dish for fish and meat dishes, to poultry dishes.
• To keep the cheese from drying out, put a piece of sugar on a plate next to the cheese and cover it tightly with another plate. The cheese will be completely fresh for a week.
• Peeling onions, rubbing mustard, cooking horseradish is an activity that brings you to tears. But turn on your desk fan, adjusting the air flow so that it drives all these unpleasant odors away from you.
• Salads are a source of vitamins, they improve appetite: spicy salads are good for lunch, not very spicy - for breakfast and dinner.
• When using unpeeled cucumbers, you must first taste a piece of the skin and make sure that it does not taste bitter. If it tastes bitter, the cucumber should be peeled.
• Mayonnaise or sour cream should be completely used in the dressing, and not poured over the products with them.
• If the curd turns out to be sour, mix it with equal amount milk and leave for an hour. Then fold the curd onto cheesecloth and let the milk drain.
• Butter does not melt in hot weather if the oil can is wrapped in a napkin dipped in salted water.
• To rinse the greens better (lettuce, spinach, green onions, parsley leaves, dill, etc.), you must first put it in cold water and leave for 5-10 minutes to soak the sand and earth adhering to it. Then rinse with plenty of water so that the sand and earth settle freely to the bottom. The water should be changed 2-3 times, each time shifting the greens to a sieve or colander.
• Carrots cooked with added sugar acquire the taste and color of freshly picked.
• A few drops of lemon juice or vinegar added to the salad immediately after cooking will retain more vitamin C.
• Boil vegetables in salted water (10 g of salt per 1 liter of water). The exceptions are beets and pea pods. When boiled in salted water, they acquire an unpleasant taste.
• When peeling beets, do not cut off the root completely, otherwise, during cooking, it brightens.
• Cucumbers retain their freshness longer if stored with the spine lowered in a vase of water.
• A few drops of lemon juice add ice cream and canned vegetables and fruits freshness and juiciness, retain their taste and nutritional value dishes from them.
• Freshly frozen fruits or vegetables, if they are supposed to be used raw, should be thawed only immediately before use, and not in water, but in the air, spread out on a dish in a thin layer. When defrosting, sweet berries and fruits can be sprinkled with sugar.
• For cooking, fresh frozen vegetables do not need to be thawed - they are immediately placed in boiling liquid or in a pan with preheated oil.

Egg snacks are almost a regular guest on every table. Due to their availability and ease of preparation, housewives often prefer them. Egg snacks are not only easy to prepare, but also delicious, and there are many recipes. There is always an opportunity to choose something to your liking and affordable. The most interesting, delicious and available recipes egg snacks are presented below. Let's consider them in more detail.

Stuffed eggs appetizer

This appetizer has great amount variations, there is no single recipe. Improvisation is what always saves when guests are on the doorstep. Cooking any snack with eggs begins with boiling them. To do this, you need to rinse the eggs, put them in cold water and cook after boiling for 10 minutes. After the eggs have cooled, they should be peeled and cut in half, the yolks are removed, and the boats themselves are filled with the ingredients according to the recipe. Stuffed eggs - perfect snack, both for a festive table and for everyday use.

Eggs stuffed with mushrooms and carrots

A successful selection of products makes this egg snack truly delicious and flavorful. The number of ingredients is calculated for 10 boiled eggs, the amount of products used can be adjusted depending on the number of persons who will enjoy the snack.

Ingredients: 10 boiled eggs, champignon mushrooms 150 g (you can take frozen), one small onion, one medium carrot, herbs, 1 tsp. sunflower oil, mayonnaise, salt, pepper.

Cooking steps: peel the boiled eggs, cut. Separate the yolks and chop. Fry onions until translucent, add grated carrots and chopped mushrooms, add seasonings, bring to readiness. This will take about 20 minutes. Then cool the contents of the pan, transfer to a blender and chop, combine with yolks, mayonnaise and mix. Fill eggs with the resulting filling, decorate with herbs.

Eggs stuffed with cheese and garlic

Combining cheese with garlic and eggs in an appetizer is a win-win. Delicious and spicy appetizer.

Required ingredients: 5 boiled eggs, a small clove of garlic (if you want a spicy taste, you can take two cloves), 50 grams of cheese, mayonnaise, salt, pepper, herbs.

For cooking, it is necessary to separate the yolks, chop, mix with grated cheese, add mayonnaise, chopped garlic. Season with salt and pepper. Fill the halves of the eggs with the mixture and garnish with herbs.

Stuffed eggs "in Russian"

You will need: 4 boiled eggs, 1 tsp. mayonnaise, 20 g salmon caviar.

Preparation: cut the eggs, separate the yolks and grind with mayonnaise. Fill the halves of the eggs with the resulting mixture, put some red caviar on top. Serve on a platter garnished with lettuce leaves.

Snack: egg mushrooms. "Borovichki"

This snack can be used as independent dish as well as for decorating others.

Ingredients: 5 pcs. hard-boiled eggs, 3 tbsp. l. any instant coffee(you can also use strongly brewed tea), salmon caviar - 1 tbsp. l., mayonnaise - 1 tbsp. l.

Preparation: cut hard-boiled eggs across, one side should be larger than the other, the smaller one will imitate a mushroom cap. Boil 250 ml of water with 3 tbsp. l. coffee, put future hats there and cook for 7 minutes until the desired color is obtained, it may take a little more or less time. Remove the yolks from the remaining halves of the eggs, knead and mix with caviar, season with mayonnaise. Fill the eggs with the mixture, put on a plate previously decorated with herbs, put on hats on top. "Borovichki" are ready!

Lavash snack roll with egg and cream cheese

It's a delicious and budget-friendly snack.

We need: lavash - 2 pcs., 3 hard-boiled eggs, 100 g of mayonnaise, 200 g processed cheese, Dill.

Preparation: grease each pita bread with mayonnaise, and then melted cheese, sprinkle with coarsely grated eggs, then dill. Put pita bread one on top of the other and roll into a roll. Then we wrap it in foil and send it to the refrigerator. In order for the pita bread to soak well, it is best to make this appetizer at night. Before serving, cut into pieces 1.5-2 cm wide. Bon Appetit!

Toast with fried eggs

Such a dish can be either an appetizer or a breakfast or snack. Simple, tasty and satisfying. This is a variation on the familiar scrambled eggs. But in such a presentation, it looks like a really festive dish.

For cooking you will need following ingredients per person: a slice of toast bread, 1 tsp. sweet mustard, ham (both bacon and a piece of yesterday's fried meat are suitable), cheese (preferably hard), lettuce (you can take any other greens: arugula, spinach, Chinese cabbage etc.), one medium tomato, egg, salt, pepper, herbs.

First, you need to dry the bread in a toaster or in a frying pan without oil, the main thing is not to overexpose. The inside of the bread should remain soft. Then grease the toast with sweet mustard (by the way, you can experiment with sauces, use whatever you like), spread a slice of ham, 1-2 slices of cheese on top. It is necessary to ensure that the layers are even, this will help our toast not to disintegrate in the future. Put a leaf of lettuce on the cheese, followed by a tomato cut into slices.

Then it's time to cook the scrambled eggs. The main task during cooking is to keep it intact. Carefully, without damaging the yolk, break the egg into a preheated and oiled frying pan, add salt, then reduce the heat and wait until the white grabs. As soon as this happens, put the fried eggs on the toast on top of the tomato, decorate with herbs. That's all, you can serve it to the table.

Eggs can be made original snacks and salads. For example, stuffed eggs. To do this, you first need to prepare a dressing from mashed yolks mixed with mayonnaise. And then, on its basis, make minced meat, adding finely chopped vegetables, fish, seafood or meat to it.

Use green bean pods to make ears for the bunny, and eyes and nose out of black peppercorns. This "bunny" will decorate any salad. From quail eggs and halves of tomatoes, you can make funny "fly agarics" - this appetizer will especially appeal to children.

Snowman egg snack

New Year's snack from eggs Snowman is quite original holiday dish, the recipe for which is extremely simple. It can be made even by a person who has absolutely no cooking skills and any outstanding culinary talents. In addition, the list necessary ingredients, You will definitely find in your kitchen. No exotic foods are required.

Ingredients:

• Parsley
• Carrot
• Pepper

Cooking method:

1. Boil the eggs hard-boiled (this takes about 13 minutes), and then peel them. After that, we will cut off the tops of each of them, as in the picture below.
2. If the egg is poorly cleaned, then this is a sure sign that it is fresh.
3. However, this problem can be dealt with! To do this, salt water during cooking.
4. When the eggs are ready, pour over them with cold water for 3 to 4 minutes.
5. In order to collect figures of snowmen, we need skewers (in this case, 6 pieces).
6. We string boiled eggs without tops on them, and then proceed to making hats.
7. To do this, peel the carrots and cut them into slices.
8. For the hat you need one large circle and one small
9. We also connect the carrot circles with a skewer.
10. Cut the piece of the skewer that sticks out of the cap. This can be done with sharp scissors or small wire cutters.
11. At this stage, we make eyes and buttons for the snowman from black peppercorns.
12. We will make hands from a small sprig of parsley, and a nose from a piece of carrot.
13. Now New Year's snack from the eggs "Snowman" is ready!

Egg snack

Ingredients:

• 6 eggs
• 2 tbsp. l. mayonnaise
• 1 tbsp. l. brine
• salt, pepper to taste
• mustard
• 1 carrot

Cooking method:

1. Hard boiled eggs, cool and peel. Cut off 1/3 of the egg on the sharp side. This will be the cover.
2. Remove the yolks with care. Put them in a bowl, add mayonnaise, brine, salt, pepper, mustard, mash with a fork and stir until you get homogeneous mass... Try to correct the taste.
3. Using a pastry bag or syringe, fill the halves of the eggs with the yolk mixture. Do not spare the filling: let the chicks turn out to be well-fed! Cover the eggs with the caps.
4. Use grains of black pepper to make eyes for the chickens. Cut the legs and beaks out of the carrots ...
5. Place the chickens on a bed of chopped lettuce.

Scottish eggs

Ingredients:

• chicken fillet chilled 400 g
• quail eggs 12 pcs.
• fresh parsley a few sprigs
• chicken egg 1 pc.
• breadcrumbs 100 g
• wheat flour 100 g
• 3 cloves garlic
• refined vegetable oil 400 ml
• fine salt 1 tsp
• seasoning for chicken 0.5 tsp.
• ground black pepper 0.5 tsp

Cooking method:

1. First, cook hard boiled quail eggs. Since they are much smaller than chicken, they cook faster. Put the quail eggs in a small saucepan, cover with cold water and set over high heat.
2. After boiling, we will cook them for 3 minutes. During this time, the yolk will cook and not turn blue. Then remove the stewpan from the heat and place the eggs under the stream. cold water to cool down. After a few minutes, peel the quail eggs from the shell.
3. If you are using frozen poultry, then the meat must first be defrosted when room temperature... Wash the chicken fillet thoroughly. Cut off fat and film from the meat. Cut the fillet into small pieces. So it will be more convenient to grind it with a blender.
4. Now let's cook the Scottish mince for the eggs. Put the chicken fillet, peeled garlic cloves, washed and dried parsley into the blender bowl. Add fine salt, black pepper, chicken seasoning.
5. Grind all ingredients in a blender. As a result, you should get a homogeneous mass.
6. Next, let's prepare everything for scotch egg breading. Pour the breadcrumbs into a separate deep dish and wheat flour... Beat the chicken egg with a fork until smooth.
7. Divide the minced chicken into 12 equal parts. Take one part of the minced meat with hands soaked in cold water. Let's make a thin round cake out of minced meat. In the middle of the cake, put quail egg... We fasten the edges, giving the product the shape of a ball.
8. Try to shape the ball so that the egg is in the middle. Thus, we will form 12 balls of minced meat and quail eggs.
9. Now we carefully roll each ball in flour so that it is completely covered with it. Then dip it in a beaten egg. And put it in breadcrumbs. Twirl the ball so that it is well breaded.
10. Pour sunflower oil into a saucepan with a thick bottom. It should cover half of the balls. Heat the oil to get very hot. Dip a few balls in oil and fry until golden golden brown.
11. Then turn the balls over with cooking tongs and fry the balls on the other side. It is better to fry the eggs in Scotch in small portions so that the balls float freely in the vegetable oil. Put the finished eggs in a Scottish way on a flat dish covered with a paper towel to glass the sunflower oil.
12. Scotch eggs are delicious both hot and chilled. They can be served on their own or with various side dishes, such as mashed potatoes, porridge or pasta... Also very Scottish eggs go well with spicy tomato sauce.

Egg appetizer with pate

Ingredients:

• chicken liver 500 g
• onion 1 pc
• carrots 1 pc
• butter 50-100 g
• salt freshly ground pepper eggs (hard-boiled) lettuce (for serving)

Cooking method:

1. Wash the liver, dry it and cut into small pieces. Cut the onion into half rings. Grate the carrots on a coarse grater.
2. In a frying pan with heated vegetable oil, fry the onions and carrots until half cooked. Add the liver and fry over a slightly less than medium heat, stirring occasionally, for 5-7 minutes.
3. Then cover the pan with a lid, reduce heat and simmer until cooked for another 10 minutes, season with salt and pepper.
4. Pass the liver with onions and carrots through a meat grinder or grind in a blender, add a piece of butter and stir well until smooth (or pass through a meat grinder again).
5. Optionally, you can stuff the eggs with liver pate. Boil the eggs hard-boiled, peel and carefully cut each egg lengthwise into two halves.
6. Take out the yolks. Part of the set aside boiled yolks can be kneaded with a fork, added to the pate and mixed well. Set aside a few yolks for decoration.
7. Put washed and dried lettuce leaves on a plate, put halves of eggs on them.
8. Put the paste from the pastry bag into each half of the egg, sprinkle with yolks grated on a fine grater on top and garnish with herbs.

Krill Stuffed Egg Snack

Ingredients:

• chicken eggs- 4 things.
• krill meat - 105 g (can)
• mayonnaise - 2-3 tsp. Spoons
• parsley

Cooking method:

1. Simple and delicious snack to the festive table, prepare very quickly! Peel the boiled eggs, cut in half and remove the yolks.
2. Mash the yolks with a fork and mayonnaise, add most of the krill without liquid, leave about 1 teaspoon of krill for garnish.
3. Stir the krill meat with the yolks, salt to taste, stuff the egg whites. Chop the parsley very finely, mix with the remaining krill and garnish the eggs on top.

Egg mouse snack

Egg mice are a table decoration idea. A wonderful appetizer that will make any of your dishes even more appetizing! These "mice" look great both on their own as a snack or as a decoration for salads, you just need to place them at the top of the dish.

Ingredients:

• Eggs 8 pieces (selected)
• Chicken pate 1 small jar
• Dijon mustard 1 teaspoon
• Dill greens to taste
• Salt to taste
• Pepper to taste
• Radish for decoration
• Green onions for decoration
• Olives or peppercorns

Cooking method:

1. First you need to hard-boil the eggs. To do this, put them in a saucepan of water, bring them to a boil over high heat and then cook for 10-12 minutes.
   Then the eggs need to be cooled, carefully peeled from the shell, and each egg must be cut in half. Separate the whites from the yolks.
2. Mix in a deep bowl chicken pate, finely chopped greens, chicken yolks, Dijon mustard, as well as salt and pepper. Use a fork to knead all the ingredients, rubbing and stirring to make a paste. Now you need to carefully fill the halves of the proteins with the resulting paste. Seal the filling well, and place the egg halves filled with paste on a plate with the flat side down.
3. Now the most interesting and most painstaking part remains - the decoration. You'd better be patient for this case.
4. First, cut the radishes into thin slices or semicircles. Slice the onion so that you get short and long sticks. If you chose olives to decorate, then use the rod from the handle to cut circles out of them.
5. Now make small incisions where you will insert the ears, and also prepare punctures for the eyes, nose, tail and antennae. Insert radishes like ears, peas of black pepper or olives are eyes and noses, and green onions are the tail and antennae of your mice.
6. Decorate all the egg halves like this, then lay them out nicely on a serving platter or over a salad and serve! Egg mice are especially popular with children, so you can cook them, for example, for breakfast to increase your appetite. This appetizer can also decorate any festive table. By the way, it will be very good if you cook these mice for Easter.

Original Scottish egg appetizer

Ingredients:

• 8 quail eggs;
• two tablespoons of flour;
• a few sprigs of parsley;
• 200 grams of chicken fillet;
• 500 milliliters of vegetable oil;
• one fresh chicken egg;
• salt and black pepper to taste;
• 100 grams of bread crumbs.

For "Fly agaric"

• 10 quail eggs;
• 10 cherry tomatoes;
• lettuce leaves;
• one teaspoon of mayonnaise.

Cooking method:

1. Cut the chicken fillet into pieces, and then grind in a blender or pass through a meat grinder along with parsley.
2. Salt and pepper the resulting minced meat to taste, you can add your favorite spices.
3. Boil quail eggs in advance until tender: 4-5 minutes after boiling. Cool and peel.
4. Pour some cold water into a bowl: we will need it to form a snack.
5. With our hands soaked in water we take minced chicken, we make a cake from it (the minced meat can also be moistened with water).
6. Put one quail egg in the middle of the minced meat and roll it into the minced meat, make a ball. We put the resulting blanks on a plate.
7. Drive a fresh chicken egg into a bowl, add a pinch of salt and beat with a fork.
8. We'll need two more bowls, one with flour and bread crumbs.
9. Envelop the resulting blanks in flour, then dip in an egg and bread in breadcrumbs.
10. We will fry in a deep saucepan with odorless hot vegetable oil (as in deep fat).
11. Omitting meat balls in oil, fry until tender, put on a paper towel.
12. Serve on skewers, put on a dish decorated with sprigs of greenery.
13. To prepare "Fly agaric", put the mayonnaise in a bag and cut off the tip.
14. Decorate the dish with washed and dried lettuce leaves. Wipe off all excess liquid from the plate.
15. In pure cherry tomatoes, cut off the stalks, along with the third part of the whole fruit.
16. We put an egg on a skewer, on it - a slice of tomato. You do not need to peel tomatoes from seeds and pulp. We spread on lettuce leaves.
17. Using a bag, put mayonnaise dots on the tomatoes.

Lavash roll with cheese and egg

Ingredients:

• Armenian lavash - 1 pc.
• Cheese - 200 g
• Egg - 2 pcs.
• Mayonnaise - 2 tablespoons
• Dill - 1 bunch
• Garlic - 2 cloves

Cooking method:

1. Boil eggs, peel and grate with cheese on a fine grater.
2. Add finely chopped dill, mayonnaise, crushed garlic and stir.
3. Cut a square of the desired size from the pita bread and spread with an even layer of cheese filling.
4. Roll up tightly into a roll.
5. Send to refrigerator for 1 hour.
6. Chop chilled.

Chips with eggs and chicken

Ingredients:

• Regular shaped chips - 16 pcs.
• Chicken fillet - 200 g
• Eggs - 2 pcs.
• Carrots - 1 pc.
• Fresh dill - 2 branches
• Mayonnaise - 3 tbsp. l.
• Garlic - 1 clove
• Seasoning universal - 1 tsp
• Mustard - 0.5 tsp
• Salt - 2 pinches
• Allspice - 3 peas
• Olives - 5 pcs.
• Lettuce leaves - 1 bunch
• Fresh dill - 1 sprig

Cooking method:

1. She buttered the breast - separated the meat from the bone. I took half of the fillet (200 g) and sent it to boiling water.
2. Reduce heat to low and cook with allspice peas for about 25 minutes.
3. Cool the boiled chicken fillet and take it apart into fibers.
4. I sent the prepared meat to a blender and chopped it.
5. I added boiled carrots to the chicken.
6. I sent boiled eggs to the blender too
7. I washed the dill, dried it, and arbitrarily cut it. Added to the blender.
8. Next, I sent the garlic, cut into several pieces, to the blender.
9. Now it's the turn of the dressing and spices. Added mayonnaise
10. Its amount, if desired, can be increased by 1.5-2 times.
11. Poured salt and universal seasoning
12. If you are using hot seasoning, reduce the amount significantly. My spice mix tastes quite mild.
13. Whipped all ingredients in a blender
14. You can choose any consistency. I did not begin to achieve a completely pasty mass.
15. I put the filling on the chips - the snack on chips with chicken is ready
16. If possible, you can fold the chips in two and only then apply the chicken mass.
17. Decorated with rings of olives and dill, and salad leaves served as an addition
18. Serve immediately until the chips are moist and lose their crispy character.

Snack with crab sticks and eggs

Ingredients:

• Chips - 20 pcs.;
• Crab sticks - 100 g;
• Chicken egg - 1 pc.;
• Cucumber - 80 g;
• Canned corn - 70 g;
• Salt to taste;
• Ground black pepper - to taste;
• Mayonnaise to taste.

Cooking method:

1. So, we go to the nearest supermarket and buy the highest quality crab sticks, better chilled. Frozen sticks must be thawed at room temperature. We remove the protective film. Chop the sticks themselves very finely.
2. Boil a chicken egg in salted water. It will be enough about ten minutes after the liquid has boiled in a saucepan. Remove the egg from boiling water and immediately dip it into cold water. Let it cool a little, for 10-15 minutes, peel it and cut it into small pieces too. Add to the crab sticks.
3. We take the freshest, crunchy cucumber. It should be firm to the touch, without mechanical damage. Cut into very small pieces. We drain the liquid from the jar with canned corn... Add corn and chopped cucumber to the salad bowl. Add some salt and pepper to your taste. Season with mayonnaise and mix well.
4. We select a convenient flat dish of the desired shape. We put the chips. Place a small portion of the salad mass on the chips. Decorate with spicy herbs if desired. Chips snack with crab sticks and the corn is ready. You can treat your loved ones!

Lavash stuffed with eggs

Ingredients:

• Three leaves of Armenian thin lavash;
• Three chicken eggs;
• 4 cloves of garlic;
• 200 grams of crab sticks;
• 250 grams of soft cheese;
• Mayonnaise sauce;
• A bunch of cilantro;
• Salt;
• Spices.

Cooking method:

1. Grind chicken eggs, cheese and garlic in a food processor. Using for this a nozzle in the form of a coarse grater;
2. Chop the crab sticks with a kitchen knife;
3. Process a spread sheet of pita bread with sour cream sauce;
4. Place crushed crab substance on top of it
5. Brush the second pita leaf on both sides with mayonnaise sauce. Cover it with a crab surface;
6. Put the grated on it garlic cheese... Cover with another greased Armenian leaf;
7. Place chopped herbs and eggs on the surface. Lubricate them with mayonnaise;
8. Gently, so as not to break the flour leaf, roll this pita bread with crab sticks into a tube.

Hot appetizer with eggs and meat

Ingredients:

• One sheet of thin Armenian lavash;
• 700 grams of minced pork;
• 250 grams of hard cheese;
• Two onions;
• Two tomatoes;
• Three boiled eggs;
• 150 ml mayonnaise sauce;
• 200 ml of fat sour cream;
• Olive fat;
• A bunch of fresh herbs;
• Salt;
• Spices.

Cooking method:

1. Fry in olive oil until cooked through, minced pork with onion;
2. Season it with salt and spices;
3. Slice tomatoes, boiled eggs and hard cheese;
4. Put on a spread sheet of pita bread fried minced meat, tomatoes, cheese and eggs;
5. Combine mayonnaise sauce with sour cream. Pour the stuffed pita bread with this substance;
6. Roll into a tube and place on a baking sheet;
7. Lubricate all the tubes with olive oil on top. Sprinkle generously with grated cheese;
8. Bake in the oven until the cheese is melted.

Lavash pies appetizer with egg

Ingredients:

• Lavash - 3 pcs;
• Boiled meat (I have beef) - 400 g;
• Bulb onions - 1 pc;
• Eggs - 3 pcs;
• Mayonnaise - 3 tablespoons;
• Vegetable oil - for frying;
• Salt and pepper to taste.

Cooking method:

1. Boil the meat and cut it into pieces. We pass the meat through a meat grinder. Peel the onion and cut into small cubes. Preheat the pan, add vegetable oil and send the bow.
2. We need to bring the onion to a golden color. When the onion is ready, we send our boiled meat to it, I remind you that we have already passed the meat through a meat grinder. Salt the meat, pepper to taste and fry for another 3 minutes. Read more:
3. We spread pita bread on the table, grease it with a thin layer of mayonnaise. We spread 1/3 of the minced meat on the pita bread and roll the pita bread into a roll. We crush the roll so that it is flat, and cut it portioned pieces... I make 4x4 cm square pieces.
4. Beat the eggs in a separate container, dip each piece of pita bread and put it in a preheated pan. Fry the pies on both sides until golden brown. When ready, put the pies on paper towels so that they absorb excess oil.
5. Our lazy pies with meat ready. Serve with sour cream or your favorite sauce.

Eggs with mayonnaise with garnish. Eggs are hard boiled, cooled and peeled. Cut cucumbers, fresh tomatoes, boiled potatoes and carrots into thin slices. Half of the vegetables are usually seasoned with mayonnaise and "Yuzhny" sauces. Sauce mayonnaise take for this also half of the amount indicated in the recipe. The seasoned vegetables are placed on a plate, halves of boiled dried eggs are placed on top and poured with the remaining mayonnaise sauce. The dish is decorated around lettuce leaves, jelly and vegetables. You can also release the dish without a side dish of vegetables and jelly. In this case, the rate of vegetables is reduced by half.

Eggs stuffed with herring. Eggs are hard-boiled and peeled. Then the egg whites are slightly cut off from the sides and cut in half lengthwise. You can cut off the ends a little and cut the eggs across into two parts or cut off a slightly blunt end, put the egg on the cut part and cut two slices at right angles on both sides at the top, without touching the 7-8 mm wide strip of protein. The egg in this case

will resemble a basket with a handle. The yolk is carefully removed from all the eggs.

Peeled and finely chopped herring fillets are mixed with yolk, rubbed through a sieve (a large amount is passed through a meat grinder), transferred to a saucepan with softened and well-knocked butter (or mayonnaise) and everything is thoroughly mixed until a homogeneous puree-like mass is obtained, which is seasoned with salt to taste ... Prepared eggs are filled with minced meat using a paper tube, a net of mayonnaise is made on top, and a bunch of parsley is placed in the 5th center of the plate or dish.

Egg mince can be made from keel fillets and anchovies. In addition, the egg is stuffed with granular or chum roe (while only part of the yolk is taken out), as well as meat or fish salad... For the preparation of the salad, pickled fresh cucumbers, tomatoes, boiled potatoes are cut into small cubes (3-4 mm), green peas, boiled or fried meat, poultry, sausage, fish, also finely chopped, are added and seasoned with mayonnaise or Yuzhny sauce ...

Hot appetizers

Hot appetizers differ from main courses in less; serving size, they are usually served without a side dish. They are included on the menu after cold snacks.

Mushroomsin sour cream (julienne). Porcini or champignons are peeled, cut into strips, fried in a pan with butter, sour cream sauce is added, brought to a boil and sprinkled with herbs. You can serve them in small saucepans with a handle (cocotte makers).

Oystersbaked. Wash the shells, remove the top cover, sprinkle with salt, grated cheese, sprinkle with butter and bake; served on a plate covered with a napkin. Fish baked with steam sauce (chill mold). Small pieces of steamed pike perch fillet, cooked dumplings from fish dumpling, crabs or crayfish necks and slices of champignons stewed in butter are mixed, seasoned with steam sauce, put on a large shell with a slide, covered with medium-consistency milk sauce, sprinkled with grated cheese, sprinkled with butter and baked.

Roasted ham (Sarepta style). The ham is boiled, cut one piece per piece, greased on both sides with mustard, breaded in flour ^ fried in a pan Put onion fries on top.

Sausages in sauce. Sausages are peeled, cut obliquely into 3-4 pieces and fried in oil. Then they are placed in a portioned pan, poured with tomato or onion sauce, brought to a boil, sprinkled with herbs and served.

Buds with lemon. Calf kidneys are cleaned, cut into slices, fried in oil, placed in a kronchelle on top, put a slice of lemon without zest and seeds and sprinkle with herbs.

Quality requirementscold food snacks

Everything cold snacks should be neat and beautifully decorated, have a temperature of J - 12 ° C. The taste and color must correspond to the given type of product. No signs of spoilage are allowed: change in zeta, signs of acidification, foreign odors and tastes. B1 x od must exactly correspond to the established norm.

Sandwiches. Non-hard bread, the thickness of a piece in open sandwiches is 1-1.5 cm, in closed - 0.5 cm; the products are neatly cut, peeled, without signs of drying and discoloration.

Vegetable salads. Green salads - the leaves are cut across into wide ribbons, yellowed leaves, coarse petioles are not allowed, the color is green, the consistency is dense, elastic. Green leaves are not allowed in salad from fresh cabbage, from sauerkraut - mucky and large particles of stump. The color of reddish annoy cabbage salads is bright red, wilted leaves ^ and blue tint of ready-made cabbage are not allowed.

Green onions must be elastic, crunchy, yellowed pieces are not allowed

Cucumbers ridge - cleaned, fresh, strong, crispy; overripe with coarse seeds are not allowed.

Tomatoes - dense, retained their shape; the dense parts of the peduncles are removed.

Boiled vegetables in salads - soft, but undigested, well cleaned, without darkening of the skin remnants.

Fish gastronomic products. They must be well cleaned, cut neatly; sturgeon without cartilage and skin; there should be no fingerprints on the surface of salmon and chum salmon. Herring - moderately salted, well peeled, without a dark film on the inside. Ready chopped herring must contain at least 40% dry matter, at least 9 fat, no more than 4-6% sodium chloride, and have an acidity of no more than 0.4% (in terms of acetic acid). Chopped herring recipe includes 45-50% (net) of the finished product as the main product.

Havejellied fish jelly elastic, transparent, with the taste and aroma of a concentrated broth, without turbidity (especially around lemon slices), its layer is not less than 0.5-0.7 cm. boiled fish the surface is dense, retains its shape. Surface meat products must be unchanged in color (greening, dark spots, etc.); v jelly the jelly should be dense, well-set, and the products should be finely chopped and evenly distributed throughout the mass.

Dishes seasoned with mayonnaise should not show signs of delamination (yellowing).

Cold dishes and snacks, as well as semi-finished products for them, are stored in refrigerated cabinets at a temperature of 0-6 ° C in porcelain or enameled dishes (without cracks and broken enamel), covered with a lid or dry gauze. Roast beef, ham, poultry, game are stored on dishes or baking sheets, and salmon, balyk, sturgeon and similar products are stored on marked dry boards under dry gauze. Chop the food before serving.

Cold meat and fish dishes with a side dish, as well as seasoned with sauces, are stored for no more than 30 minutes. Sandwiches can only be stored for jelly-coated snack bars, but

no more than 12 hours

Prepared products for dressing salads are allowed to be stored in the cold for no more than 1-2 hours. The maximum shelf life of seasoned salads from boiled vegetables- 30 min, raw - 15 min.

Products in opened cans are stored for no more than 3 hours, and in porcelain, glass or enamel dishes - no more than a day. Jellies, jellies, fish under mayonnaise, under marinade, stuffed peppers, zucchini, eggplants, as well as caviar from them and mushrooms are stored for 24 hours.

Sweet dishes

The value of sweet foods in nutrition

Sweet foods are a source of easily digestible carbohydrate sugars. However, about 1/4 of the total carbohydrate requirement should be covered by sugars, and the rest by starch. If the diet contains a large amount of refined (refined) carbohydrates, fat is formed in the body. Therefore, the dishes of this group cannot be the main ones in the diet and are usually served for dessert.

According to I.P. Pavlova, "... a meal, started with pleasure due to the need for food, must end with it, despite the satisfaction of the need, and the object of this pleasure is a substance that almost does not require digestive work on itself ... sugar."

It should not be forgotten that sugar inhibits the secretion of gastric juice and enhances the secretory activity of the pancreas. Therefore, it is advisable to serve sweet dishes some time after the main dishes of the lunch.

Many sweet dishes contain fats, eggs, milk, cream, which determine their high calorie content. However, the role of sweet (dessert) dishes is determined not by their calorie content, but by their high taste properties. Of particular value are those dishes, which include fresh fruits and berries, as they are a source of vitamins C, P, mineral elements, organic acids, and a number of biologically active substances.

Apples, apricots, oranges, tangerines are rich in pectin substances that suppress putrefactive processes in the intestines, reduce gas formation and the absorption of many harmful substances.

Many sweet dishes are rich in lipotropic substances that prevent liver obesity and normalize fat metabolism, methionine, choline, inositol, etc. These substances are especially important in the nutrition of elderly and middle-aged people.

There is a lot of methionine in cottage cheese, yolks, which are part of many sweet dishes, and inositol oranges are rich in olin. An important source of P-active substances are dishes containing grapes, black currants, chokeberry, plum.

Classification of sweet foods. All sweet dishes are divided into cold and hot according to serving temperature. However, this division is arbitrary, since many dishes are served both hot and cold ( baked apples, pancakes with jam, etc.).

Cold sweet foods include fresh fruits and berries, compotes and fruits in syrup, jellied dishes (jelly, jelly, mousse, sambuca, creams), whipped cream, ice cream. For hot soufflés, puddings, sweet cereals, apple dishes, croutons, etc.

Preliminary preparation of products

The products that make up sweet dishes are pretreated.

Sugar. To obtain various syrups, sugar is dissolved by heating in water, fruit-berry broths and juices. The foam formed on the surface is removed.

Fruits and Berries. They are supplied fresh and processed (dried, frozen and canned).

Fresh fruits and berries are sorted out, peeled and washed (except for raspberries). When peeling pears and apples, in addition to the peel, the core and seeds are removed. Peeled and crushed apples, pears and quinces are stored in acidified water until use so that they do not darken. Stone fruits are freed from seeds, the stems are removed from berries.

Dried fruits sorted out to remove impurities, sorted by type and washed.

Quick-frozen natural fruits are freed from containers, thawed for 10 ... 15 minutes, washed and transferred for further thawing in a suitable dish. If the thawed fruit is not immediately used, it is stored in cold syrup in the refrigerator.

For the preparation of some dishes, fruits and berries are rubbed. To facilitate wiping, fresh apples are baked or boiled, the grounds are boiled, stone fruits (except cherries) are simmered in syrup, dried fruits are boiled, berries are rubbed raw.

Cream and sour cream. In the production of some sweet dishes, cream and sour cream are whipped in a non-oxidizing dish at a temperature of 4 ... 7 .C. For whipping, use 35% cream, and sweeten 36% fat.

The dishes are filled by no more than 1/3, since after whipping the sour cream and cream increase by 2 ... 2.5 times. Whipped cream and sour cream cannot be stored as their volume decreases.

Eggs. When preparing an egg-milk mixture, the eggs are ground with sugar, diluted with boiled hot milk, heated until thickened (80 ° C). When used separately, whites and yolks are ground with sugar, and whites are beaten.

Well-beaten whites increase in volume by 5 ... 8 times, retain their shape and stick to the whisk. The formation of a stable foam is facilitated by the addition of citric acid (2 ... 3 drops of concentrated acid per 10 proteins). The whites are cooled, and then beat slowly at first, and then faster.

Gelling agents. When preparing sweet dishes, various polymer gelling agents are used: potato and corn starch, modified starches, gelatin, agap, agaroid, furcellaran, sodium alginate, pectin substances.

Starches used for the preparation of jelly. When heated, they form jellies, the density and pour point of which depend on the concentration of starch. To obtain jellies that retain their shape at room temperature (thick jelly), the concentration of potato starch should be about 8%, and for jellies that do not solidify at room temperature (semi-liquid and liquid jelly), 3 ... 3.5%. Potato starch gives transparent jellies, therefore it is used for fruit-berry jelly. Corn gives tender, but opaque jellies, therefore it is used to prepare milk jelly.

Modified starches in culinary practice are used mainly by acid and combined processing. The strength of jellies from modified starches also depends on the concentration of the latter.

Gelatin a protein product that is tasteless and odorless. It dissolves in hot water and forms a day on cooling. Sufficiently strong jellies are obtained at a gelatin concentration in the system of 2.7 ... 3.0%. It is not recommended to boil gelatin solutions, as the gelatinizing capacity of the system decreases. Gelatin is dissolved in water in a ratio of 1: 8. To increase the strength of the jelly, it is necessary to keep it after its formation for 30 ... 60 minutes at the temperature of gelling, and then transfer it to refrigerated chambers.

Whipping the gelatin creates a foam. This property is used in the preparation of mousses, sambucs. Whipping should be carried out at a temperature close to gelation.

­ Agar used in the manufacture of jelly. Agap slightly dissolves in cold water, but swells well in it. In hot water (already at a concentration of 1.5%) it forms a colloidal solution, which, when cooled to 32 ... 35 ° C, gives a jelly with a glassy fracture. The jelly freezes very quickly, so it is not used for mousses and sambucs.

Agaroid in gelling ability it is twice as good as gelatin. Agaroid solutions at a concentration of 1.5% form a day at 15 ... 17 o C and melt at 40 ... 44 o C. Therefore, it is advisable to use jelly for decorating dishes on vacation.

Furcellaran close in nature to agapy and agaroid. At a concentration of 0.5 ... 1%, it forms odorless and tasteless jellies with a pour point of 250 ° C and a melting point of 38 ° C.

Furcellaran is prepared like an agaroid. Sodium alginate is stable when heated, its jellies are colorless, transparent, without tastes and odors. Sodium alginate products are not cooled in the refrigerator, as gelation proceeds the same at any temperature. This allows for the preparation of jellied sweet foods on demand. Pectin, in contrast to the listed substances, is capable of forming jellies only in the presence of sugar and acids. When preparing sweet dishes, they usually use not pectin preparations, but mashed potatoes from products rich in them: apples, apricots, black and red currants, raspberries. Recently, however, they began to use leached pectins (apple, beet).

Pectins of different nature differ significantly in their gelling ability, which should be taken into account in culinary processing.

The use of pectins as gelling substances for the preparation of sweet dishes is advisable when organizing preventive nutrition, since they are able to bind and remove from the intestines such harmful substances as compounds of lead, tin, strontium, molybdenum, mercury.

Natural fruits, berries and fruit vegetables

Fresh fruits and berries retain their vitamin activity, taste and aroma after harvest. Therefore, they are among the most valuable dessert dishes. They are used fresh and frozen. Fresh fruits and berries. Before leaving, fruits and berries washed with running drinking water and dried are placed in a vase, on a dessert plate, in a bowl. Berries can be sprinkled with granulated sugar or refined sugar. The grapes are stacked in a whole bunch and released without sugar.

Oranges with sugar or wine. The fruits are washed, drained, the skin is cut in several places and removed, the seeds are removed and cut into circles; tangerines can be cut into wedges. Beautifully laid fruits are sprinkled with granulated sugar or refined powder. They can be poured over with dessert grape wine and served in 15 ... 20 minutes.

Pineapples with sugar and wine. The peel is cut from the pineapples. Small pineapples are sliced ​​across into circles and cored in a cylindrical notch, while large pineapples are cut in half from top to bottom, cored and cut each half into several pieces. Pineapples are served in the same way as oranges.

Melon fresh watermelon. Watermelon, melon are washed, dried, cut lengthwise into two parts, and then into slices. On watermelons and melons, the rind can be cut off and loose seeds can be removed. Served chilled on a dessert plate; refined powder or granulated sugar can be served separately in the outlet.

Raspberries or strawberries with sour cream milk or cream.

Prepared raspberries or strawberries are placed in vases or bowls. Whipped cream, or sugar, or refined powder is served in a socket, and boiled milk, or sour cream, or cream in a milk jug. The whipped cream with powdered sugar can be drained from the pastry bag onto the berries.

Prunes with whipped cream or sour cream. The sorted out and washed prunes are poured with hot water and left in it until they swell and cool completely. Then the seeds are removed from the prunes and put into bowls or vases, and whipped cream or sour cream is released from the pastry bag from the top before the release.

Bananas with cream or milk. Peeled bananas are cut into slices 5 ... 6 mm thick, placed in vases and sprinkled with sugar or refined powder. Cold boiled milk or cream is served separately.

Quick-frozen fruits and berries with syrup. Fruits and berries, frozen without sugar, are not completely thawed, after 10 ... 15 minutes they are washed, laid out in vases or bowls, poured with warm syrup and allowed to brew for 25 ... 30 minutes.

When using berries frozen with sugar, the jars are placed in warm water for 10 ... 15 minutes, after which they are opened. The syrup from the berries is mixed with boiled chilled water and boiled wine. This mixture is poured into berries, laid in bowls.

Fruit salads. Oranges and kiwi peel, peel and apples from the skin and seed nests; wash pineapples, peel off and remove the fibrous core; pitted grapes are washed. Prepared fruits (except grapes) are cut into cubes or slices, placed in vases or wine glasses, or in orange baskets and poured with sauce from a mixture of sour cream or cream, raspberry syrup, orange juice. You can add liquor or cognac to the sauce.

Compotes and fruits in syrup

Compotes are prepared from fresh, dried, canned and frozen fruits and berries, both in various combinations and from one of any kind. When cooking from fruits and berries, a significant amount of sugars and other soluble substances (vitamins, mineral elements) are transferred to decoctions or syrups. So, when cooking compotes from dried fruits, about 50% of the sugars they contain pass into the broth. When cooking compotes from sour fruits and berries, part of the sucrose is hydrolyzed under the action of acids (citric, malic, etc.) contained in them. So, when cooking apple compote

14 ... 19% of sucrose can be hydrolyzed. as a result of hydrolysis (inversion) glucose and fructose accumulate. The degree of sweetness of the latter is higher than that of sucrose. This is the reason for the change in the taste of fruits such as apples and quince, when boiling compotes from them. Hydrolysis of sucrose during cooking of dried fruit compotes practically does not occur, since the acidity of decoctions from dried fruits is much less than that of decoctions from fresh fruits and berries. Therefore, it is recommended to add citric acid to dried fruit compotes at the rate of 1 g per 1 kg of compote.

Serve compotes in vases or glasses. Their temperature during serving should be 12 ... 15 o C.

Fresh fruit compotes... Cooked apples, pears, quince (without peel and core) are cut into slices before use. The peel, depending on the type of fruit, may not be peeled off. Apricots, peaches, plums are cut into slices after pitting. The stalks are removed from the washed berries. Tangerines and oranges after peeling are separated

hut into slices. Watermelons and melons after removing the rind and seeds, and cut the banana peel into small slices.

To prepare syrup sugar is dissolved in hot water, citric acid is added (when cooking compotes from sweet fruits and berries), brought to a boil, boiled for 10 ... 12 minutes.

Fruits are immersed in the prepared syrup. Apples and pears are cooked in case of weak

boiling for 6 ... 8 min. Fast-cooking apples (Antonovskie, etc.) and very ripe pears are not boiled, but put in boiling syrup, stop heating and leave in syrup until cooled.

Oranges, tangerines, raspberries, strawberries, watermelons, melons, bananas, pineapples, black currants are not boiled, but placed in bowls or glasses, poured with warm syrup, cooled.

When boiling compote from apples, pears, quince, syrup can be prepared from a decoction obtained after boiling the peel and seed nests, which contain a significant amount of nutrients. Syrups can be tinted with cherry or black currant extract.

For flavoring compotes, you can add finely chopped citrus zest. You can improve the taste of the finished compote with wine or rum.

When preparing rhubarb compote, peel off the peel (coarse fibers) from the petioles, cut them into pieces 2.5 ... 3 cm long and dipped in boiling water for 3 ... 5 minutes. Then the rhubarb is transferred to boiling syrup, covered with a lid and cooled. Citrus zest and raisins can be added to the syrup.

Dried fruit compotes. Usually compotes are cooked from a mixture of dried fruits. They are selected in such proportions that the broth has a pleasant taste and aroma. However, different dried fruits are boiled differently when boiled in syrup. Therefore, they must be laid in such a sequence that they are ready at the same time.

Dried fruits and berries are sorted out, thoroughly washed in warm water, sorted, if necessary, cut into pieces no more than 3 ... 4 cm long (apples, pear, quince), pour hot water, heat to a boil, add sugar, add citric acid and cook until pears are ready, depending on the size and variety boil for 1 ... 2 hours, apples 20 ... 30 minutes, prunes, apricots, kypagu 10 ... 20, raisins 5 ... 10 minutes.

The finished compote is cooled to 10 ° C and kept for 10 ... 12 hours for infusion. At the same time, flavoring substances are most completely transferred from fruits to syrup, during cooling, the process of inversion of sucrose continues, which improves the quality of the compote.

Canned fruit compotes. They are prepared both from one type and from several. Banks with canned compote are washed with warm water, wiped with a towel, opened and the syrup is drained. Then syrup is boiled from sugar and water, filtered, fruit syrup is added, brought to a boil and cooled. Fruits and berries are removed from the jars. Peaches and apricots are pitted. Large fruits are cut into slices or halves. The berries are left intact. Prepared fruits and berries are placed in bowls or glasses, alternating in color, and poured with chilled syrup.

Compotes from frozen fruits and berries. Partially thawed (within 10 ... 15 minutes) fruits and berries after washing are laid out in bowls or glasses, poured with pre-prepared syrup and allowed to brew for 25 ... 30 minutes.

Apples or pears in syrup. Apples and pears, peeled from the peel and seed nests, are boiled for 6 ... 8 minutes in sugar syrup acidified with citric acid. Fast-digesting fruits are only brought to a boil in syrup and cooled in it. Then the fruits are taken out, the syrup is filtered, boiled wine is added to it. An apple or a pea is placed in a bowl and poured over with chilled syrup.

Apples or pears are also cooked in red wine or sherry, but more red wine or sherry is added to the finished syrup.

Apples and pears with almonds. Cooked (as for serving in syrup) apples or pears are stuffed with peeled almonds, cut along the length in pieces 2 ... 2.5 mm thick and fried. When serving, the fruits are watered with thick raspberry syrup. Before peeling, the almonds are poured with boiling water and kept in it for 1 ... 1.5 minutes and, when the skin is free to separate from the kernel when pressed with fingers, the almonds are thrown back into a sieve or sieve. Then it is rubbed in a towel, the skin is sifted out, slightly dried and stored in a dry place.

Jellied Sweet Dishes

Gelled dishes include jelly, jelly, mousse, sambuka and creams. In the cooled form, they have a jelly-like consistency, since gelling substances are added to them. Jellied dishes are not whipped (jelly, jelly) and whipped (mousse, sambuca, creams).

Kissel. These are old Russian national dishes. The process of their preparation consists of two operations: preparation of syrup and starch brewing. The syrup is prepared in different ways, depending on the type of food, but it is brewed in the same way: the starch is diluted with a small amount of water or glazed syrup, stirred well, poured into boiling syrup and, quickly

stirring, bring to a boil (brew).

Depending on the amount of starch, jelly can be: thick (80 g of potato starch per 1 kg of jelly), medium size (45 ... 50 g of potato starch per 1 kg of jelly), semi-liquid or liquid (30 g of potato starch per 1 kg of jelly) ... Thick and medium density jelly is released as independent dishes. Semi-liquid (liquid) jelly is used as sauces for the release of sweet dishes, cereal casseroles, puddings, etc.

The assortment of jelly is very large. They are prepared from fresh fruits, berries, rhubarb, rosehip decoctions, dried fruits, blueberries, fruit juices and syrups, jam, preserves, jam, berry extracts, milk, cream, tea with wine and citric acid, kvass, etc.

The technological scheme for the preparation of jelly from juicy fruits (cranberries, currants, cherries, blueberries, blueberries, etc.) includes the following operations: squeezing out the juice from the sorted out washed fruits; preparation of a decoction from the pulp (pulp); preparing broth syrup; boiling starch; combining ready-made jelly with squeezed juice; cooling.

The operations of the technological scheme for the preparation of jelly from strawberries, strawberries, raspberries, blackberries are as follows: rubbing berries and obtaining puree; preparing a decoction from the pulp; obtaining syrup from a decoction; boiling starch; combining hot jelly with mashed potatoes; cooling.

Technology system. preparation of jelly from dogwood, cherry plums, plums, apricots, apples and other fruits includes the following operations: boiling (or baking) prepared berries or fruits; filtering and wiping; combining broth with mashed potatoes and sugar; boiling starch; cooling the jelly.

Berry juice and puree are added to the jelly raw in order to preserve the vitamin C they contain, as well as dyes, which are partially destroyed during heat treatment. For the same purpose, when preparing jelly and storing juices and purees, non-oxidizing dishes are used.

After the introduction of prepared starch, thick jelly is boiled for 6 ... 8 minutes and poured into molds sprinkled with sugar, cooled, and then put into vases or bowls. On vacation, pour over fruit-berry syrup, separately you can serve cream or cold milk.

Kissel of medium density after cooking is slightly cooled, poured into glasses or bowls. The surface of the jelly is sprinkled with granulated sugar (5 ... 8% of the norm prescribed by the recipe), which, due to hygroscopicity, absorbs moisture from the surface, preventing it from evaporating, which prevents the formation of a surface film.

Jelly. It is prepared from fruit and berry broths, juices, extracts, syrups, milk, jam. When frozen, jelly is a transparent (except for milk jelly) jelly-like mass.

The shape of the jelly corresponds to the dishes in which it is cooked. Its density depends on the temperature and the amount of gelling agent (gelatin, agar, agaroid, furcellaran, sodium alginate).

Jelly is prepared of different types: one-color in molds; a multilayer layer of jelly of one color is poured, and after hardening it is a second layer of a different color, etc .; mosaic frozen jelly of different colors is finely chopped, mixed, put in molds and poured with light jelly (lemon, etc.); jelly with fillers, berries of currants, raspberries, strawberries and other or citrus slices are poured over the jelly. In addition, you can pour jelly into baskets made from peels of oranges, grapefruits, lemons, watermelons. Syrup from cranberries, currants and other juicy berries is prepared as for jelly.

Lemon jelly. Cook sugar syrup, insist it with zest, filter, add prepared gelatin, bring to a boil and pour in lemon juice. If the syrup turns out to be cloudy, it is clarified. For this, raw egg white is mixed with an equal amount of cold water, poured into a syrup cooled to 77 ... 75 ° C, brought to a boil and then boiled for 8 ... 10 minutes at low heat. The clarified syrup is filtered and poured into molds.

Milk jelly. Peeled bitter and sweet almonds are ground in a mortar, gradually adding water (so that the oil does not spill out). When the mass becomes homogeneous, it is squeezed through the fabric. The extracts are ground again in a mortar with the addition of water and squeezed out. The prepared almond milk is combined with hot cow's milk and sugar. Introduced in prepared

ny gelatin, poured into molds and cooled. Milk jelly can be made without almonds by adding vanillin. Almonds contain the glycoside amygdalin, the hydrolysis of which produces a poisonous aglycone. There is especially a lot of amygdalin in bitter almonds. Therefore, a large amount of bitter almonds should not be consumed.

All types of jellies are released with sweet sauces, whipped cream, and natural syrups.

Mousses. Mousse differs from jelly in that the gelatin syrup is cooled to 25 ... 30 ° C and whipped in a mixer or by hand until it increases in volume by 4 ... 5 times. The not yet solidified mass is quickly poured into molds and cooled. Before leaving, the form with mousse is lowered to 2/3 of the height for a few seconds in hot water and laid out in a vase or in a bowl. On vacation, pour over with sweet sauce or natural fruit-berry syrup.

You can cook mousses without gelatin with semolina. To do this, pour semolina into the boiling syrup, stirring continuously, brew it, cool the mass and beat it.

Cranberry mousse. Sugar is added to the broth made from cranberry pulp, heated to a boil, prepared gelatin, cranberry juice are added and filtered. The mixture is cooled to 25 ... 30 0 С, whipped in a non-oxidizing dish until a fluffy mass is formed, quickly transferred to molds and refrigerated for 1 ... 1.5 hours. In mass production, the mousse is poured onto baking sheets in a layer of about 4 .. .5 cm, set and cut into portions. The mousse is served with cranberry sauce or cranberry (or other fruit-berry) syrup.

Fruit-berry mousse on semolina. Apples without seed nests are cut into several pieces and boiled until soft. Filter the broth, rub the apples, mix with the broth, add sugar, citric acid and bring to a boil. Then, in a thin stream, the sifted semolina and cook, stirring occasionally, for 15 ... 20 minutes. The mixture is cooled to 30 ... 40 ° C and whipped

until a thick foamy mass is formed, which is poured into molds and cooled. They are released in the same way as mousse with gelatin. When cooking cranberry mousse on semolina, pour semolina into the cranberry syrup and boil.

Otherwise, the preparation method is the same as for the apple mousse.

Sambuca. Sambuc is a type of mousse. When preparing it, fruit puree from apples (apple sambuc), apricots (apricot sambuc) or plums (plum sambuc) is mixed with sugar and egg whites and whipped while cooling until it increases in volume by 2 ... 3 times and the formation of a homogeneous fluffy foam. The prepared gelatin is dissolved, cooled to 40 ... 50 ° C and poured into the whipped mass in a thin stream with rapid continuous stirring, poured into gelling molds and cooled. Released with sweet sauces or fruit-berry syrups.

To prepare fruit puree, apples (without a change nest) or pitted plums are placed on a baking sheet, add a small amount of water and baked in an oven until soft. Then they are cooled and wiped.

The gelling substances in these dishes are fruit pectin and gelatin, therefore the gelatin filling is reduced to a concentration of 1.5%. Whipped egg whites add extra fluffiness to finished products.

Creams. They are prepared from thick (containing at least 35% fat) cream or 36% fat sour cream with the addition of eggs, milk, sugar, fruit-berry puree and gelatin, as well as various flavoring and aromatic products.

Depending on the raw materials used, creams are subdivided into creamy, sour cream and berry creams.

Vanilla, chocolate or coffee cream. It is prepared in two ways.

The first way. For the egg-milk mixture, the eggs are ground with sugar, boiled hot milk is added in a thin stream and boiled at 70 ... 80 ° C (in a water bath) until it hardens. After that, with stirring, the prepared, brought to a boil gelatin is introduced. For vanilla cream, vanillin is added to the strained egg-milk mixture. For coffee cream the mixture is prepared with the addition of coffee infusion (50 g of coffee per 150 g of boiling water). For chocolate cream, cocoa powder pounded with sugar or refined powder is added to the hot egg-milk mixture. Cream or sour cream, cooled to 4 ... 7 ° C, beat in the cold until a thick, fluffy foam is formed. In the whipped mass, stirring continuously, pour the egg-milk mixture cooled to room temperature.

Second way. Vanillin or cocoa powder, ground with refined powder, is added to whipped cream. Then, with continuous stirring, add a thin stream of slightly cooled dissolved gelatin. For coffee cream, gelatin is prepared in a strong coffee infusion.

The finished cream is quickly poured into molds and cooled. Before leaving, the form with the cream is immersed in warm water for several seconds, then, after taking it out of the water, shake it and put the cream in a vase or on a dessert plate. On vacation, it is poured with coffee or chocolate syrup or

strawberry, raspberry, cherry sauce. For making coffee syrup ground coffee pour boiling water, insist for 10 ... 15 minutes, filter, combine with sugar and bring to a boil, then cool the syrup.

To prepare chocolate syrup, cocoa powder is ground with sugar, hot water is added, thoroughly stirred and brought to a boil, vanillin is added and cooled.

Berry cream. Berries (strawberries, raspberries, blueberries, cherries, currants) are rubbed. The finished puree is combined with an egg-milk mixture cooled to 18 ... 20 ° C. Then combine the mass with whipped cream or sour cream. You can prepare berry cream without the egg and milk mixture. In this case, the berry puree is combined with refined powder, dissolved gelatin and mixed with whipped cream. The prepared mixture is poured into molds and cooled. On vacation, the cream is poured with sweet sauce, fruit-berry syrup.

Whipped cream

They are not only used to prepare creams, but are also released as an independent dessert dish. For this, powdered sugar, various fillers and flavoring agents are added to the cream. Chilled cream (35% fat) is whipped until fluffy stable foam and refined powder is added with stirring. When you leave, place the whipped cream in a bowl. They are served with jam, oranges, tangerines, chocolate or fried almonds.

Ice cream

At enterprises Catering sell ice cream of industrial production (ice cream and butter), and soft ice cream is prepared on the spot just before the holiday. Soft ice cream is made from dry mixes. It is a product of a creamy consistency with a delicate structure, low overrun (40 ... 60%) and a temperature of 5 to 7 ° C. Soft ice cream is not hardened to low temperatures and is released to the consumer immediately upon leaving the freezer. Depending on the mixture used, the following types of soft ice cream are produced: creamy, creamy chocolate, creamy coffee, creamy protein, milk with a high fat content, milk, etc.

They offer ice cream (both soft and industrial) with various sweet sauces (chocolate, nut, chocolate-nut, blackcurrant, strawberry, raspberry, cherry, apricot), fresh, canned, frozen fruits and berries, jam, whipped cream, sugar), cognac, liqueur.

Ice cream is released in bowls, wine glasses or special vases; It can be served with natural fruit or berry juices or with carbonated soft drinks in glasses with straws.

Ice cream "Surprise". It is prepared for banquets, New Year

dinners. Slices of biscuit are placed on a metal dish, on them canned apples or pears cut into thin slices, then balls of ice cream. Ice cream on top and on the sides is quickly covered with a layer of canned fruits, biscuits and whipped proteins with sugar, releasing them from the pastry bag. The prepared dish is quickly (1 ... 2 min) baked in an oven at a high temperature (not lower than 260 ° C) so that the egg whites are immediately browned. Sprinkle the dish with powdered sugar on vacation. When serving, you can pour cognac or alcohol around the ice cream and light it.

Parfait is a special kind of ice cream. At public catering enterprises, it is prepared from thick (at least 35% fat) whipped cream with sugar, an egg-milk mixture, flavorings and flavoring products: vanillin (vanilla parfait), toasted chopped nuts (nut parfait), strawberry puree (strawberry parfait).

The technology for preparing parfaits is similar to the preparation of creamy, berry creams, with some exceptions: for an egg-milk mixture

yolks are mainly used, the gelling agent is not introduced, the prepared mass is laid out in special corrugated forms, tightly closed with lids and frozen in low-temperature cabinets, chambers at 18 ° C for 1.5 ... 2 hours.

Before serving, the mold is immersed in hot water (50 ... 60 ° C) for a few seconds and the parfait is placed in vases. Canned fruits can be placed on the parfait. Small biscuits are sometimes placed near or around the parfait.

Hot sweet dishes

Hot sweet dishes include soufflés (puffed pies), puddings, sweet cereals, apple dishes, pancakes, etc.

These dishes, especially cereals and flour dishes, are highly nutritious and are used not only as a dessert, but are also included in the dinner and breakfast menu.

Souffle. To prepare the soufflé, egg yolks are ground with sugar, flour, vanillin (for vanilla soufflé), pounded chocolate or cocoa powder (for chocolate soufflé), chopped and fried almonds with sugar (for nutty soufflé) are added, diluted with hot milk and stirring continuously, stirring mixture until thickened. The hot mixture is combined

with whipped egg whites and put in a greased portion frying pan. Decorate the top with the same mass, releasing it from a pastry bag. They are baked in an oven at a temperature of 180 ... 220 ° C for 12 ... 15 minutes.

The baked, well-browned soufflé is sprinkled with powdered sugar and served immediately until it has fallen off. Cold milk or cream is offered separately.

Apple, berry soufflé. Fruit or berry puree is boiled with sugar until thick, mixed hot with whipped proteins and baked in the same way as vanilla soufflé.

Puddings. They are prepared from viscous cereals (rice, semolina) or vanilla crackers, broken into small pieces.

Bread or biscuit pudding. Egg yolks are ground with sugar, diluted with cold milk and vanilla crackers or dry biscuit broken into small pieces are poured with this mixture. When they swell, add sorted and washed raisins, candied fruits, cut into cubes (5 ... 7 mm), mix and carefully combine with whipped egg whites. The evenly mixed mass is laid out in molds, oiled and sprinkled with breadcrumbs (if the pudding will be baked in an oven) or granulated sugar (if the pudding will be steamed in a steam oven). The finished pudding is cut into portions, poured with apricot sauce or served separately in a saucepan.

Sponge pudding served with sweet egg sauce.

Apple pudding with nuts. Peeled and toasted nuts are crushed, poured over with milk and boiled for 2 ... 3 minutes. Then pour semolina into the milk in a thin stream, bring to a boil. Egg yolks, peeled and cut into small cubes, apples, salt, are added to a slightly cooled mass (60 ... 70 ° C), mixed; then the whipped proteins are introduced and the resulting mixture is gently mixed a second time. Pudding in tins is steamed and served with apricot sauce.

Gypievskaya porridge. Milk (3.2% fat) is poured into a wide shallow dish (stewpan, frying pan) and placed in a hot oven. As soon as a ruddy foam forms on the milk, it is immediately removed with a fork, then the foam is allowed to form again and removed. This is done several times. Then the stewpan with milk is placed on the stove, semolina is poured into the boiling milk

cereal and cook until tender. In the porridge cooled to 60 ... 70 o C add the yolks, pounded with sugar, vanillin and a part of the chopped foams, and then add whipped proteins in two or three doses. The porridge is laid in layers: a layer of porridge is placed in a portioned pan greased with butter and sprinkled with breadcrumbs; sprinkle with chopped nuts, cover with skins removed

with milk; put the second layer of porridge on top; the surface is leveled, sprinkled with granulated sugar and pressed in the form of a grid with a red-hot chef's needle. Bake in an oven at a temperature of 240 ... 250 о С for 12 ... 15 minutes. ready-made porridge decorated with candied fruits and canned fruits heated in syrup, mixed with foams and toasted almonds. Apricot sauce is served separately in a gravy boat.

Apple dishes. During heat treatment, apples become softer and more aromatic and, in addition, the amount of pectin in them increases (due to the transition of protopectin to pectin), the sweetness increases as a result of sucrose inversion. So, when baking apples, depending on the content of organic acids in them, up to 30% of sucrose is hydrolyzed. The aroma of apple dishes is improved with the addition of ground cinnamon or essence (rum,

cognac).

Baked apples. Apples (the best Antonov's) are washed, not peeled, but the core is removed with a cool cut. Prepared apples are placed on a baking sheet, the grooves in them are filled with sugar (baked apples), finely chopped carrots with sugar and sour cream (apples stuffed with carrots), milk rice porridge with raisins and fried nuts (apples stuffed with rice and nuts), grated cottage cheese

with raisins and sugar (apples baked with cottage cheese), a mass of chopped nuts, dried apricots or prunes (apples baked with dried apricots or prunes), etc. Pour a small amount of water onto a baking sheet and bake the apples for 15 ... 20 minutes (depending on from the variety). Apples are released hot or cold, sprinkled with syrup or powdered sugar. Apples can

but serve with sweet sauces, whipped cream, jam.

Charlotte with apples. Preparation of a dish includes: preparation of minced meat; preparation of bread; molding; baking.

Apples are washed, peeled and cored, cut into slices 2 ... 3 mm thick or small cubes, sprinkled with sugar and cinnamon. If the apples have firm flesh, you can boil them.

The crusts are cut off from the stale white bread. The pulp is cut into rectangular slices 0.5 cm thick. The scraps remaining from the bread are crushed into cubes, dried and mixed with apples. Slices of bread are moistened on one side in a mixture of eggs, milk and sugar, then they are placed (moistened side down) on the bottom and walls of a greased form (baking sheet) for baking charlotte. The form is filled with minced meat, covered with the same slices of bread on top, but with the moistened side up. The surface is impregnated with the remaining lezon and baked in an oven at a temperature of 180 ... 200 ° C until golden brown (15 ... 20 minutes). The finished charlotte is kept in the form for 10 minutes, and then laid out on a dish or plate. On vacation, pour over with apricot sauce. The sauce can be served separately.

Fried apples in dough (in batter). Apples (preferably medium-sized Antonov apples) without seed nests and without a peel are cut into slices 0.5 cm thick and sprinkled with sugar. Prepare the dough: put salt, sugar, sour cream, flour in the yolks, separated from the proteins, mix thoroughly and dilute with milk. Whisk the whites into a thick foam and carefully add directly to the dough.

before using it.

The apple circles are dipped into the dough with the help of a chef's needle, and then quickly transferred to the heated fat and fried until formed golden crust; ready-made apples are put on a plate, sprinkled with powdered sugar on top, apricot sauce is served separately.

Apples with rice. Hot viscous rice porridge cooked in milk with sugar, add eggs (porridge temperature no more than 60 ... 70 0 C), raisins, vanillin, butter, mix well, put in a portioned pan greased with butter, and bake in an oven 15 ... 20 min at

temperature 240 ... 250 o C. Apples without peel and seed nest are boiled in whole or in halves in acidified water until soft. When serving, hot apples are placed on the porridge and poured over with apple or apricot sauce.

Apples in Kiev. The apples, peeled from the peel and seed nest, are blanched until half cooked in acidified water.

Then the apples are placed in a portioned pan, the hole is filled with jam. Prepared apples are poured with an egg-sour cream mixture and baked until tender. To prepare the mixture, the yolks are ground with sugar, flour is added. Beat the sour cream, whites separately and combine them with the yolks. Let go of the dish in a portioned pan, sprinkle with refined powder on top.

Dishes from fruits and berries.

Croutons with fruits and berries. Cut the crusts from the wheat loaf, cut into slices 5 mm thick, soak them with a mixture of eggs, milk and sugar (egg-milk mixture), fry on both sides in margarine until golden brown. On vacation, on fried croutons, they put shudes and berries heated in syrup and poured with apricot sauce.

Baskets with fruits and berries. Baskets baked from shortcrust pastry are filled with boiled apple slices without skin and seed nest. Immediately before leaving, pour with apricot sauce. Instead of apples, you can put strawberries or raspberries in baskets and pour over with strawberry or raspberry sauce.

Requirements for the quality of sweet dishes.

Storage periods

Serving temperature for cold sweet dishes should be 12 ... 15 0 С, hot 55, ice cream 4 ... 6 о С.

the taste and smell of berries, fruits, wine in syrups, etc. are well expressed); slight defects in consistencies (liquid jelly, dense jelly; mousses, sambuca, cream are weakly whipped; insufficient porosity of puddings and baked goods; fruits partially digested in compotes; unattractive appearance(cloudy compotes, syrups); film on jelly; fruits, jelly are inaccurately laid out); minor color defects (the color of jelly, jelly is insufficiently expressed, baked goods are poorly tinted, etc.).

Fresh fruits. They must be mature, sound and thoroughly washed.

­ Compotes. The syrup in compotes should be transparent, with a concentrated taste and smell of fruit, moderately sweet, with a pleasant sourness (if sour berries and fruits are used, currants, cherries, etc.). Fruits and berries should be soft, but undiluted and unwashed. Rotten and wormy fruits are not allowed.

The main defects: the syrup is sweet, but without the aroma and taste of the fruit (the liquid was drained and the syrup was added); the taste is poorly expressed (they violated the recipe or a little, insisted after cooking); some of the fruits have been digested, but the shape of others has been preserved, at the bottom there is a cloudy sediment (all fruits were put into the syrup at the same time, and not sequentially in accordance with the cooking time); stalks, seeds of apples and pears, seeds of fresh plums and apricots come across (poorly sorted out and cleaned the fruits).

Fruit in syrup. Apples and sad apples must keep their shape. The syrup should be slightly acidic, with a wine aroma, transparent and thick with sugar.

The main defects: the surface of apples and peas darkened (peeled fruits were stored in air, and not in acidified water), fruits are deformed (overcooked), hard (undercooked); the syrup has an insufficiently concentrated taste (the recipe is violated) or a cloudy shade (the peelings of the fruit from which the syrup were cooked are digested).

Thick jelly should have a dense consistency, keep its shape, not spread; semi-liquid consistency of thick sour cream. Fruit-berry jelly made from squeezed juice (cranberries, blueberries, currants, etc.) should be transparent, retain the color, taste and aroma of berry juices, and jelly from mashed fruits may be cloudy, and their color may change slightly.

Main defects: liquid jelly (digested or put a little starch); the presence of lumps (starch was brewed incorrectly); film on the surface (not sprinkled with sugar before cooling); jelly from squeezed juices has no aroma, color and taste fresh berries(the juice was boiled, and not introduced raw at the end of cooking); muddy juice and syrup jelly (stored for a long time, used maize starch); large particles (poorly rubbed) come across in jelly from mashed fruits; milk jelly has the smell of burnt milk, there is no vanillin aroma; on a surface thick jelly water leaked out (stored for a long time); cranberry jelly has a purple color (cooked in an aluminum pot).

Jelly. The consistency of the jelly should be jelly-like, but not coarse and not rubbery, the shape should be preserved at the fracture. Berry jelly should be transparent, with the taste and smell of used berries. The use of artificial colors in the manufacture of jelly is prohibited.

Main defects: opaque berry jelly (poorly filtered and not lightened); the jelly is not solidified or is very thick (the gelatin was put in a wrong way); lemon jelly is bitter (the zest was poorly cleaned); pieces of gelatin come across (they soaked the gelatin poorly and did not dissolve completely); unsweetened jelly (not enough sugar was used).

Mousses. Mousse is a hardened, delicate, finely porous, fluffy and slightly elastic mass of pale color (cranberry pink, apple and lemon white or slightly yellow). Before tempering, cut into rectangular or triangular pieces with smooth or corrugated edges. The taste is sweet, with a slight sourness.

Main defects: in the lower part of the mousse a dense layer of jelly was formed (it was not beaten well, poured into molds not completely cooled down); the mass is heavy (whipped a little); the pieces are shapeless (overcooled when beating).

Sambuca. The consistency is firm, the mass is homogeneous, heavier than that of the mousse, finely porous, the taste is sweet, with a slight acidity, the smell of apples or apricots.

Creams. A porous, elastic mass, cut into rectangular pieces and cast in molds. Smell and color consistent with fillers or flavors.

Puddings. They should have a soft and delicate texture on the inside, a toasted crust, and a sweet taste. The cut shows candied fruit or raisins, evenly distributed throughout the mass.

Tempering is not allowed. The mass should be well baked. The readiness of the pudding is determined by piercing it with a splinter or knife. If the pudding is baked, they stay dry.

Guryev porridge. The surface should be golden (sometimes it is burned in the form of a grid), the consistency is lush, delicate.

Defects: sedimentation of porridge after baking, lumps of cereal that have been brewed inside, burnt surface, etc.

Apples with rice. The rice should be neatly shaped into a low cylinder. The surface of the apples is light, completely covered with sauce.

Apples in the dough. Should look like a blush donut with a golden crust. The dough should be fluffy, yellow at the break; well baked apple, greenish-yellow or white, soft.

Apple charlotte. There should be a crispy golden brown on the surface; the filling is thick, does not bake, it is well heated.

Fresh fruits and berries are stored washed and drained, laid out in a low layer in the refrigerator, at a temperature from 0 to 6 o C and a relative humidity of 75 ... 80% for no more than 48 hours. Cold sweet dishes (compotes, jelly, etc.) are stored under the same conditions up to 24 hours. For storage, use non-oxidizing dishes. Hot sweet dishes (puddings, casseroles) are stored in an oven or on a bain-marie at a temperature of 55 ... 60 0 С for no more than 2 hours.

At catering establishments, only chicken eggs are used, since the eggs of waterfowl (geese and ducks) are carriers of pathogenic microbes. Eggs are one of the most valuable food products, adding them to food not only increases it. bad conditions the protein liquefies, the yolk floats and sticks to the inside of the shell. Mold usually forms in this area. If the egg is stored for a long time, the yolk mixes with the protein and the egg acquires an unpleasant "staleness" aftertaste.

Eggs do not tolerate sudden changes in temperature. With a sharp increase on the outer surface, an accumulation of moisture forms, which contributes to the development of microorganisms. With a sharp drop in temperature, moisture on the inner surface of the shell also promotes the development of microorganisms.

To preserve the freshness and good quality of eggs, you must:

store eggs in the refrigerator at a temperature of 1 to 2 ° C;

store only eggs with clean shells;

do not lay warm eggs for storage;

do not transfer cold eggs directly to a very warm room;

check the integrity of the shell before putting it in storage, since cracked eggs deteriorate faster than others (a crack, if it is not noticeable, can be easily detected by lightly tapping one egg against another - the cracked one makes a rattling sound);

And do not lay broken eggs for storage, but sell them as soon as possible;

do not place eggs next to pungent-smelling foods.

If eggs with contaminated shells arrive at the catering establishment, they should be washed and dried by placing them in a dry, clean room. It is not recommended to lay such eggs for storage.

Depending on the terms and methods of storage, eggs are divided into dietary and canteen. The first ones go on sale no later than five days from the day of laying, and are stamped with a number.

Table eggs are divided into fresh, refrigerated and limed. If the requirements for dietary ones are violated, the eggs are transferred to the next category and called fresh. Eggs that have been refrigerated for up to 30 days are also considered fresh. Eggs that have been refrigerated for more than 30 days are called refrigerated eggs. Limed eggs include eggs that are stored in a solution of lime. All eggs, except for fresh ones, are of little use for cooking: dishes in the recipe of which include whipped whites or separately whites and yolks. Refrigerated and limed eggs are only suitable for dough. The latter can be distinguished by their appearance - they have a fragile, uneven shell of a purple hue, covered with the smallest particles of lime. When you touch such eggs, white spots remain on your hands.

When using eggs, the chef must remember that a stale egg can cause gastrointestinal illness and that one bad egg can spoil a lot of dough, sauce, etc. Therefore, the appearance, color, taste and smell of eggs must be carefully checked. We must also not forget that especially fresh eggs are required for the preparation of a certain group of dishes. An ordinary table egg can be fresh enough for hard boiling, omelette, pie dough, sweet pancakes, but not suitable for soufflé, Easter cake, pudding, biscuit. Dishes that include whipped protein require a particularly fresh egg, with a very dense protein, otherwise it cannot be whipped. If the protein is dense, then when viewed, the yolk is almost invisible. The dense protein, when whisked, gives a fluffy, stable foam. Very fresh eggs are required for dishes such as fried eggs in a bag, since even the slightest taste of "staleness" in these products is felt very strongly.

Cold cheese and egg snacks can be a good start for lunch, dinner, or even breakfast. Small portioned dishes perfect to whet your guests' appetite before serving the main course.

The cook must take into account the fact that eggs are a sanitary-hazardous product. Protein serves as an excellent medium for the vital activity of microorganisms. The egg is protected from getting inside the shell by the shell membrane, when damaged, microorganisms easily penetrate into the protein. V fresh eggs contains the bactericidal substance lysozyme - a strong antibiotic, but when eggs are stored, its activity decreases. Therefore, in case of violation sanitary regulations egg handling can be a source of dangerous food poisoning and infections, especially those associated with salmonella microbes.

The eggshell can contain microorganisms that contribute to the occurrence of infectious diseases. Therefore, before preparing egg dishes, you should perform their primary processing:

determine the freshness of eggs;

process thoroughly (eggs are washed with warm water, best of all in a solution of baking soda (2 tablespoons per 1 liter of water));

rinse with boiled water.

The temperature of cold dishes and snacks from eggs and cheese when serving should not exceed 10-12 ° С.

Equipment for the preparation of cold dishes and snacks from eggs and cheese

Assortment of cold dishes and appetizers from eggs and cheese

(see Appendix No. 7)

"Cheese croquettes"

Cheese croquettes - spectacular hot snack made from bread, cheese, eggs and milk.

Ingredients: White bread(without peel) 300 g, Milk 1 glass, Eggs 2 pcs.

Cheese 100 g, dill, cinnamon, salt

White bread is cut into cubes. Place the bread in a deep bowl, pour it over with milk and leave for 15 minutes. After that, knead the bread with a fork and drive in 1 egg. Add cheese, salt, cinnamon grated on a coarse grater and mix thoroughly. Make balls from the prepared mass. Dip them in an egg beaten with chopped herbs. Cheese croquettes are fried until golden brown, in a lot of oil. Spread the cheese croquettes on a napkin to make the butter glass. Served hot.

"Cheese platter"

Ingredients: Dor-Blue cheese, Maasdam cheese, homemade cheese, grapes, nuts, herbs.

All three types of cheese are cut into cubes, spread on a large plate, garnished with grapes, walnuts and herbs.

"Eggs stuffed with sprats"

Ingredients: eggs - 4 pcs., Sprats - 1/2 can, mayonnaise

Boil the eggs. Cut into 2 parts.

The yolks are taken out, mixed with sprats. They knead everything well.

Fill the proteins with the filling and decorate the stuffed eggs with mayonnaise.

"Eggs stuffed with salmon"

Ingredients: 5 eggs, 150 g lightly salted salmon (or trout, pink salmon), mayonnaise, parsley

Cut the eggs in half lengthwise. Remove the yolks, chop. The greens are finely chopped. Mix the yolks and herbs. Add mayonnaise, mix. Stuff the halves of the eggs with the resulting mass. Salmon is cut into thin strips. The strips are twisted with a rose. The rosette is placed on half of the egg. Decorate with greens.

"Eggs stuffed with mushrooms"

Ingredients: 8 eggs, 20 g dried porcini mushrooms, 1 onion, 1 tbsp. a spoonful of ghee, 4 teaspoons of mayonnaise and sour cream, 3 teaspoons of ketchup, herbs, salt.

In hard-boiled eggs, part of the protein is cut off from the blunt end and the yolks are removed. Pre-soaked dried mushrooms are boiled, finely chopped, fried, mixed with sautéed onions and yolks, and salted.

The resulting minced meat is filled with proteins, placed in a salad bowl, covered with cut off "caps" of proteins on top, poured with sauce, and decorated with herbs. To prepare the sauce, mayonnaise is mixed with sour cream and ketchup.

The technological process of preparing hot snacks from various products

Hot snacks are similar to the main hot dishes in terms of cooking technology, but they differ from them in a more pungent taste, and are served in special dishes: portioned pans, kronchels, small saucepans - cocotte bowls. Hot appetizers are included in the menu after cold ones.

For the preparation of snacks, a wide variety of products are used: green salads and meat. Potatoes, fish, poultry, cheeses, etc., therefore, the nutritional value of snacks is different: some of them are low in calories, and serve only as a source of flavoring substances, vitamins and mineral compounds, others are rich in proteins, fats and energy value theirs is great.

Hot meals are usually served at the beginning of a meal, after cold snacks. In this case, they are called appetizers, they complement the composition of the main dishes, decorate the table, satisfy hunger, whet the appetite and complement nutritional value rations.

Ready hot snacks should be cooked through, but not overcooked. When served, they should have a temperature of 65 ° C, be beautifully decorated, and have a characteristic aroma.

Hot snacks cannot be stored. They are prepared just before serving. Leaving snacks the next day and reheating is not recommended, as they lose their taste qualities and, the shelf life of food is limited.

The assortment of hot snacks is very diverse: hot sandwiches, warm salads, snacks from baked vegetables, fish, meat, poultry and eggs, fried and boiled meat, fish, Domestic bird, hot game with hot spices and sauces. As a rule, hot snacks are divided into the following groups:

• a) hot sandwiches;
• b) warm salads;
• c) fish dishes;
• d) dishes made from meat products;
• e) julienne.

Among hot appetizers, juliennes, fried and baked meat and fish are very popular, stuffed vegetables... For example, an assortment of hot snacks:

fish baked with steam sauce (chill mold);

fish with seafood and cheese;

squid in sour cream sauce;

hot appetizer with shrimps;

Sauces and dressings used for hot appetizers not only improve and diversify the taste, but also significantly affect their nutritional value. Sour cream and mayonnaise sauce contain significant amounts of fat and therefore increase the calorie content of hot snacks. Many hot snacks are formulated with oil or sauces and dressings. Such dishes are a source of unsaturated fatty acids.

The main purpose of the snacks is to stimulate the appetite. The appearance of the dish plays an important role in this. To give appetizers an attractive appearance, various decorative elements from fresh and boiled vegetables and herbs.

Vegetables are cut in the form of stars, spirals, diamonds, flowers are cut out of them. Mostly edible elements are used to decorate the dishes. Food preparation should not be overly complicated and time consuming. The use of special devices facilitates the work of decorating dishes: molds, recesses, carbide knives, etc. At the same time, sanitary rules should be strictly observed.

It is customary to prepare hot snacks in portions. Such appetizers include a variety of juliennes, which are cooked in cocotte makers, fish dishes, baked in chill molds, as well as a variety of dishes in portioned pans. The dishes containing hot snacks are placed on plates covered with paper napkins.

Despite the fact that the snacks are called hot, they should not be scalding. Before serving, it is permissible to heat them in the oven or microwave oven... Hot appetizers are served after cold ones, before the main course, if any. If several varieties of hot snacks are prepared, then first fish are offered, then meat, then - made from poultry meat, and then - mushroom and vegetable.

Pancakes and assorted pies with savory fillings also applies to hot appetizers. It is desirable that the pies served to the table are small and the fillings are varied. Pancakes can be served in their natural form, with a slice of butter - then such popular additives to pancakes as lightly salted fish, caviar, sour cream should be put on the table.

Grilled vegetables are especially popular among hot vegetable snacks. Grilled eggplant, bell pepper, zucchini and tomato slices can be served in portions or in a large communal platter. Separately, this treat is served with dressing, for example, from olive oil, lemon juice, garlic and herbs.