Cold dishes and snacks made from vegetables and mushrooms. Vegetable and mushroom snacks

COLD SNACKS Cold snacks in Uzbekistan are prepared mainly from meat products... V household cooking vinaigrette from vegetables, as well as various sandwiches is not yet widespread. Cold snacks from meat as an integral part of Uzbek

An original fruit snack served on nachos chips is a pineapple-mango mix, perfect for a festive table. This is being prepared unusual dish from pineapple, mango, jalapeno pepper and parsley. Such a dish will definitely not stay on festive table without attention, because it is very tasty, with an original sweet-spicy taste, light and low-calorie and goes well with any strong snacks.

Would you like to prepare a delicious vegetable snack to surprise your guests? Then try a snack called vegetable muffins with zucchini, carrots and cheese. Such an unusual dish looks very beautiful while being tasty and light and will definitely take pride of place on your table. It is prepared very simply according to a step-by-step recipe with a photo at home, literally on hastily.

Korean zucchini with carrots is an excellent vegetable appetizer that is ideal for a festive table, and for every day as an addition to the main course, ideal for a family table. it is prepared very simply from available products, and the whole secret lies in the marinade, which we will tell you about in the recipe. An unusual appetizer will appeal to your guests not only for its unusual rich taste, but also for its lightness.

Today we bring to your attention a very tasty and beautiful vegetable appetizer, and what is important, a very light and low-calorie one - with tomatoes and an egg called "Amanita". It is prepared very simply and quickly, and on the festive table such a dish flies away first of all, because the egg goes well with cucumber and tomato and is ideal for strong drinks.

Tired of fatty and fried foods and want to start eating healthier? Then start with this recipe! Vegetable tian with potatoes and zucchini is not only very tasty and tender dish but also extremely useful and lightweight. Prepared from simple products, and if you cook such a snack in the summer, then it is also very inexpensive.

Do you like it hotter and sharper? Then this vegetable snack recipe is just for you! Hellish appetizer with jalapeno peppers and garlic is truly a fusion dish for real spicy lovers. Those who have never eaten hot peppers should be as careful as possible with this unusual dish. But the appetizer turns out to be simply amazing!

A wonderful light vegetable snack that is whipped up at home is celery stuffed with goat cheese and tomatoes. The preparation of the dish is very simple and the products for cooking are not expensive and readily available. Celery stuffed with goat cheese and tomatoes is a very tasty vegetable appetizer, which is perfect for every day and for a festive table.

Lecho is a wonderful vegetable dish that can be eaten every day and served as a vegetable snack. Also, the vegetable appetizer lecho eats well in winter, when there are few vegetables, or they are quite expensive. So today we offer you a recipe for making lecho in Hungarian, which can be served as an independent appetizer or as a side dish for the main dish.

Vegetable snacks are always present on any table, be it a holiday, New Year, Birthday or family dinner... Today we bring to your attention an unusual vegetable snack made from carrots and caramel. Such a delicious and unusual dish will definitely attract the attention of your guests and will not be left unattended, because it is very tasty and perfect as a snack.

Now you don't have to go to McDonald's, because delicious crispy fries can be made at home. From this recipe, and not only adults, but also children will be delighted, because potatoes will be indistinguishable from restaurant ones. And it is not at all necessary to have a deep fryer; simple saucepan... So go ahead to storm the new delicious recipe an appetizer that is prepared simply and quickly and will instantly disappear from the table.

This appetizer is just a godsend for people who love feta cheese and cheeses, and gourmets just need to taste this “gold” baked in parchment. This appetizer will definitely appeal to your guests, it not only looks very appetizing, but also very tasty. You will need a minimum of products for cooking, this is the cheese itself, butter and savory, which can be substituted for other spices.

A bright and colorful vegetable snack always takes pride of place on a festive table or family dinner. That is why we offer you simply step by step recipe with photo Mandarin duck with cream cheese, garlic and olive. Such an entertaining and appetizing appetizer will appeal to both adults and children, and not the usual serving will add a touch of piquancy.

A wonderful decoration for the festive table, and asks for on March 8). There is also an extremely tasty vegetable snack - a bouquet of cherry tomatoes with a cucumber-cheese filling. Such an appetizing dish will certainly take its rightful place on the festive table and will not go unnoticed. The appetizer is low in calories and is suitable for people watching the weight, as well as it is quite suitable for a lean table.

Eggplant fried with nuts

300 g eggplant, 1/4 cup ground walnuts, 1 egg, 1/2 cup vegetable oil, 3 tbsp. tablespoons of flour.

Put the washed and peeled eggplants in boiling water for 3 minutes, then pull out and immediately remove the skin from them. Cut the prepared fruits into circles 1 cm thick, bread them in flour, moisten in a beaten egg, roll in nuts and fry on both sides in a pan with a preheated vegetable oil under the lid. Serve garnished with lemon wedges and herbs.

Eggplant with nuts and garlic

1 kg of eggplant, 1/2 cup of chopped walnuts, 5-6 cloves of garlic, 250 g of mayonnaise, 1 cup of vegetable oil.

Cut the washed and peeled eggplants into thin slices and fry in a preheated pan with vegetable oil. Mix mayonnaise with chopped nuts and crushed garlic, grease the fried eggplant slices with the resulting mixture and lay them one on top of the other with a turret. Put the finished appetizer in the refrigerator for several hours before serving.

Green peas, corn and nuts snack

2 cups canned green peas, 1 cup canned corn, 1 cup finely chopped walnut kernels, 1 cup mayonnaise, ground black pepper to taste.

Mix nuts, peas and corn, strained from the liquid, add mayonnaise, pepper, mix everything, transfer to a salad bowl and decorate with parsley sprigs and cranberries.

Cabbage and carrot appetizer

1 head of cabbage, 5-7 pcs. carrots, 1 head of garlic, salt to taste.

Disassemble the cabbage into leaves, rinse them with water, put them in boiling unsalted water for 3-5 minutes, then put them in a colander. Grate peeled carrots on a coarse grater, mix with finely chopped garlic, wrap in prepared cabbage leaves in the form of cabbage rolls, put them in a deep bowl, pour boiling brine (at the rate of one tablespoon of salt per one liter of water) so that the liquid completely covers them. After two days, the appetizer will be ready.

Garlic cucumber appetizer

2 cucumbers, 2 cloves of garlic, 3 tbsp. spoons of yogurt, 1 tbsp. spoon of olive oil, 1 tbsp. a spoonful of lemon juice, 2-3 tbsp. tablespoons of chopped dill, 1/2 teaspoon of salt.

Wash cucumbers, peel and cut into small cubes. Add chopped dill, crushed garlic, salt and stir. Pour a dressing made from a mixture of yogurt, olive oil and lemon juice over the cucumbers, transfer the appetizer to a salad bowl and refrigerate for 10-15 minutes before serving.

Eggplant caviar with garlic

3 eggplants, 2 onions, 4 tomatoes, 4-5 cloves of garlic, 2 tbsp. spoons sunflower oil, 1 tbsp. a spoonful of chopped parsley, 1 tbsp. a spoonful of chopped dill, salt to taste.

Bake washed eggplants in the oven until soft and put under pressure for 30 minutes. Scald the tomatoes with boiling water, peel and cut into cubes. Chop the onion very finely, grind the garlic with salt. Finely chop the eggplants, mix with the rest of the vegetables and herbs, season with oil, stir and refrigerate for several hours before serving.

Mushroom caviar

500 g salted (or 100 g dry) mushrooms, 2 onions, 3-4 tbsp. tablespoons of vegetable oil, salt and black pepper to taste.

Rinse the salted mushrooms (dry ones must first be soaked for several hours, then boil until tender), drain off the water, chop finely. Finely chop the onion, lightly fry in vegetable oil, cool and mix with the mushrooms, adding a little pepper. For more spicy taste can add lemon juice or vinegar.

Spicy pickled cucumber caviar

6 large pickles, 2 small onions or 1 bunch of green onions, 4 cloves of garlic, 2 tbsp. tablespoons of vegetable oil, 1/2 teaspoon of ground red pepper.

Finely chop the onion, grate the pickles on a coarse grater or chop finely with a knife, and drain the resulting brine. Mix cucumbers, onions and crushed garlic, season with oil and red pepper (if the cucumbers are not hot salted). Caviar can be served in small salad bowls, garnished with herbs, or spread on slices of black bread, cut into triangles.

Garlic caviar with nuts

2 heads of garlic, 1/2 cup walnut kernels, 2 slices of wheat bread, 1/4 cup vegetable oil, 2 tbsp. tablespoons of lemon juice, 1 teaspoon of chopped parsley.

Peel and crush the cloves of garlic, add the walnut kernels and crush again. Squeeze the bread, previously soaked in water, and mix with garlic and nuts. Beat the resulting mass with a wooden spoon, gradually adding vegetable oil, until a smooth puree is formed. At the end, add lemon juice, put in a salad bowl and sprinkle with finely chopped herbs.

Zucchini caviar with tomato sauce

4 kg of zucchini, 1 kg of onions, 0.5 l of Krasnodar sauce, sugar and salt to taste.

Washed zucchini and peeled onions mince, add salt, sugar and spices to taste. Vegetable puree transfer to a saucepan, put on medium heat and cook for 40 minutes, stirring constantly so that it does not burn. Then add the tomato sauce and cook for another 20 minutes. For long-term storage, spread the caviar in jars and roll up. Serve chilled on the table.

Beetroot caviar

1 kg of beets, 2 tbsp. tablespoons of vegetable oil, half a lemon, 1/2 tbsp. tablespoons of sugar.

Boil the washed beets until soft, peel and mince. Season the resulting puree with sugar, butter, add lemon zest and lemon juice. Mix everything, put in a saucepan and heat for 5-10 minutes over moderate heat, stirring often so that the mass does not burn. After cooling, transfer the caviar to a salad bowl. Serve cold.

Aromatic sauerkraut

1 kg of cabbage, 1-2 teaspoons of caraway seeds, anise or mint, 1-2 crusts of black bread, vegetable oil to taste.

Peel the cabbage from the top leaves, cut into four parts and put in an enamel or earthenware dish. Add cumin, anise or mint, pour boiling brine (one tablespoon of salt per liter of water) and press down on the cabbage with a small weight so that it does not float. After the brine has cooled, add a crust of black bread and leave for sourdough for 3-4 days in a warm place.

When the cabbage is ready, remove it from the brine, cut into medium slices, put in a salad bowl, pour vegetable oil to taste (you can add a little strained brine) and garnish with cranberries or soaked lingonberries.

Sauerkraut with cranberries and wine

1 bucket of shredded cabbage, 5–6 apples, 200 g of lingonberries or cranberries, 1 1/2–2 cups of sweet white table wine, 2 cups of caraway seeds, 2 cups of salt.

Lay the chopped cabbage in layers in an enamel container, sprinkling each layer with a handful of salt and a handful of caraway seeds and shifting with lingonberries, grated carrots and sliced ​​apples or circles. Tamp the cabbage well, pour white wine on top, piercing the cabbage in several places with a fork, so that the wine is evenly distributed. Then put the container with cabbage for 2-3 weeks in a cool place.

Sauerkraut with apples

1 kg of sauerkraut, 5-6 sweet and sour apples, 1 small bunch of parsley, 2/3 cup vegetable oil, 2-3 tbsp. tablespoons of sugar.

Peel and core the apples, cut into slices and dip them in the cabbage brine for a few minutes so that they do not darken. Combine apple slices with cabbage, sprinkle with sugar, add vegetable oil, mix, put in a salad bowl and garnish with parsley on top.

You can also use cranberries or lingonberries for decoration.

Stewed sauerkraut

1 kg of sauerkraut, 3-4 sweet and sour apples, 100 g of butter or vegetable oil.

Squeeze the cabbage and bring the brine to a boil in a separate saucepan. Boil water in another saucepan. Stir the cabbage laid out in a colander, pour boiling water over it, and when the water drains, transfer it to a stewpan with heated oil and fry. Peel and core the apples, cut into wedges and put in a saucepan with fried cabbage. Add hot cabbage brine there so that it covers the cabbage, and, stirring, simmer under the lid until tender. If necessary, add boiled cabbage juice, stir and simmer.

Before serving, decorate the dish with cabbage with herbs.

Pickled cabbage amateur

5 medium cabbage heads, 1 1/2 cups 6% vinegar, 1.5 L water, 1 1/2 cups sugar, salt to taste.

Peel the cabbage from the upper leaves, chop finely, salt well, mix and put in a colander to drain the salted juice. After that, put the cabbage in jars and pour the marinade made from a mixture of vinegar, sugar and water (do not boil the marinade!). Put the jars in a cold place, covered with lids, but not sealed. The cabbage will be ready in a few days.

Pickled cabbage

1 kg of cabbage, 100 g of vegetable oil, parsley and cranberries for decoration.

For the marinade: 1 liter of 3% vinegar, 2/3 tsp of cinnamon, 2-3 pcs. cloves, 1 glass of sugar, 2 tbsp. tablespoons of salt.

Chop the cabbage, put it in enamel pot, pour over the cooked marinade and heat until the cabbage is soft. Then cool, pour over with vegetable oil, stir, put in a salad bowl and decorate with cranberries and herbs.

Prepare the marinade: combine vinegar, salt, sugar, cloves and cinnamon, bring to a boil and strain.

Pickled red cabbage

2 kg of white cabbage, 2 apples, 1 beet, 1 carrot, 2-3 cloves of garlic.

For the marinade: 0.5 l of water, 9 tbsp. tablespoons of vegetable oil, 8 tbsp. spoons of 9% vinegar, 5-6 bay leaves, 6 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of salt.

Chop the cabbage, peel the apple, carrots and beets on a medium grater, finely chop the garlic. Pour the marinade over the vegetables, stir and leave at room temperature for 10 hours. Then hold for two hours in the refrigerator, after which you can serve.

Prepare the marinade: mix all the components of the marinade, bring to a boil and refrigerate until room temperature.

Eggplant bast

1 kg of eggplant, 100 g of vegetable oil.

For the sauce: 0.5 l of vinegar, 8-10 pods of hot red pepper, 2 heads of garlic.

Cut the eggplants lengthwise into four to six pieces and fry in vegetable oil. Dip the fried eggplants in the sauce, put in a jar and leave for 2-3 days (you don't need to pour the sauce).

Prepare the sauce: bring the vinegar and pepper to a boil, remove from heat and combine with crushed garlic.

Potato fingers

1 kg of potatoes, 1 egg, 5 tbsp. tablespoons of butter, 2 tbsp. spoons potato starch, 1 tbsp. a spoonful of finely chopped parsley, salt to taste.

Boil peeled potatoes in salted water, rub through a sieve, add an egg, starch and a little chopped parsley, mix everything well. Form a 1 cm thick roller from the resulting mass and cut it into pieces 10 cm long. Fry in a deep fat fryer for 8-10 minutes. When serving, pour over melted butter and sprinkle with parsley.

Cucumbers stuffed with radishes, eggs and boiled tongue

1 kg of cucumbers, 500 g of boiled tongue, 2 bunches of radishes, 4 boiled eggs, 1 / 2-2 / 3 cups of sour cream, 1 tbsp. a spoonful of chopped dill, 2 tbsp. spoons of chopped green onions, salt to taste.

Wash even small thin cucumbers, wipe, cut in half lengthwise, remove the seeds and, if the cucumbers are bitter, peel. Combine finely chopped boiled eggs and radish grated on a coarse grater, add dill, chopped green onions, salt everything and mix with thick sour cream. Cut the boiled tongue into thin slices. Fill the cucumbers with cooked salad and put a slice of tongue folded in half on top.

Pickled quick cucumbers

Option 1

3 kg small fresh cucumbers, 2.5 liters of water, 9 tbsp. tablespoons of salt, 2-3 handfuls of oak leaves, 1 small horseradish root.

For cucumbers, cut off the skin at both ends, chop each cucumber in several places with a fork, so that it is better saturated with brine. Put the prepared cucumbers in a jar or saucepan, the bottom of which is covered with oak leaves. Put coarsely chopped horseradish between the layers of cucumbers. Top the cucumbers, too, cover with oak leaves and pour boiling brine. Strong and crunchy lightly salted cucumbers will be ready the next day.

Option 2

3 kg of small fresh cucumbers, 1-2 horseradish roots, 1-2 cloves of garlic, 3-4 black currant leaves, 5-6 dill stalks, 3 liters of water and 5 tbsp. tablespoons of salt for brine.

Wash the cucumbers, cut off their tails, chop each cucumber in several places with a fork, put in layers in a glass or enamel container, shifting each layer with dill stalks, black currant leaves, cloves of garlic and grated horseradish. Pour hot brine over the cucumbers, leaving 5–10 cm to the top of the container. The next day the cucumbers will be ready.

Spicy onion

1 large onion, 2 boiled yolks, 2 tbsp. tablespoons of vinegar, 3-4 tbsp. tablespoons of vegetable oil, 2-3 tbsp. tablespoons of sugar, salt to taste.

Cut the peeled onions into very thin rings, disassemble them one by one, sprinkle with sugar and refrigerate for one hour. Then onion rings salt, pour with vinegar, mix thoroughly, and refrigerate again for 30 minutes. After that, mix the onion with the yolk, season with vegetable oil, mix and put in a salad bowl.

Eggplant pate

2 eggplants, 2 tomatoes, 2 cloves of garlic, 1 bunch of various herbs to taste, salt and black pepper to taste.

Cut the washed eggplants into 0.5 cm thick circles and blanch them in boiling water for 5 minutes, then remove and cool slightly. Pour boiling water over the tomatoes and peel them. Pass the prepared eggplants and tomatoes, as well as greens with garlic through a meat grinder, salt the resulting mass, pepper, mix and put in a salad bowl. Refrigerate for several hours before serving.

Bean pate

1 cup beans, 1 onion, 2-3 tbsp. tablespoons of vegetable oil, vinegar, black pepper and salt to taste.

Peel the onion and fry with butter until golden brown. Boil the beans until soft, rub through a sieve, mix with fried onions, add vegetable oil, salt, vinegar, pepper, mix everything well, put on a plate and cool.

Pepper stuffed with fish

8 pods of sweet bell peppers, 1 tin of sardines in oil, 2 cups of boiled rice, 1 boiled egg, 4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of chopped parsley, 1 lemon, salt and black pepper to taste.

Pepper to remove seeds and stalks, salt and sprinkle with lemon juice from the inside and leave for 15-20 minutes.

Chop the sardines with a fork, add rice, oil from a tin can, finely chopped egg, salt, pepper and mix thoroughly. Fill pepper with this mass and sprinkle with chopped parsley on top. Put the pods in a suitable bowl with preheated vegetable oil and, adding hot water on the side, boil over low heat for 15–20 minutes. Serve hot or cold.

Pepper, stuffed with eggs and cheese

2-3 large bell pepper pods, 2-3 boiled eggs, 150-200 g hard cheese, 5-6 cloves of garlic, 5-6 tbsp. tablespoons of mayonnaise.

Wash the pepper, wipe it and peel it from the stalks and core. Grate the cheese on a fine grater, add crushed garlic and so much mayonnaise so that the mass becomes homogeneous, but not liquid. Place a whole peeled hard-boiled egg in the middle of each prepared pepper, and fill the empty space around the egg on all sides with cheese mass. Put on the table before serving stuffed pepper for 2-3 hours in the refrigerator, and then cut it with a sharp knife, slightly moistened with cold water, into circles of equal thickness.

Tomatoes with feta cheese

3 large ripe tomatoes, 1 small red sweet onion, 100-150 g feta cheese, 1 small bunch of parsley, 2-3 tbsp. tablespoons pitted olives, 5 shelled walnuts, 1 / 4-1 / 2 cup olive oil.

Cut the tomatoes into slices and put on a dish. On each circle of tomato, put a piece of cheese of about the same size and pour over the sauce.

Prepare the sauce: finely chop the peeled onions, herbs and olives, finely chop the nuts, add the olive oil and mix everything well.

Spicy tomatoes with cheese

5 strong ripe tomatoes, 100 g of hard cheese, 4-5 cloves of garlic, 4 tbsp. tablespoons of mayonnaise, 1 tbsp. a spoonful of chopped dill.

Cut the tomatoes into slices about 1 cm thick, spread with a mixture of mayonnaise and crushed garlic and place on a dish. Grate the cheese and put on tomato circles, sprinkle with very finely chopped dill on top.

Tomatoes with cream

10-12 ripe small tomatoes (preferably "cream"), 5-6 tbsp. spoons of 20% cream, 1 tbsp. a spoonful of chopped parsley, salt to taste.

Scald the tomatoes with boiling water, peel them, put them whole in a salad bowl, season with salt, add cream mixed with finely chopped parsley, and serve.

Tomatoes, stuffed with mushrooms

8 ripe tomatoes, 1 onion, 150 g of pickled or salted mushrooms, 2 boiled eggs, 1 tbsp. a spoonful of vegetable oil, 2 tbsp. tablespoons of mayonnaise, 2 cloves of garlic, 1 tbsp. a spoonful of chopped dill, black pepper and salt to taste.

Cut off the tops of washed tomatoes and remove the seeds along with the juice with a teaspoon. Salt and pepper the tomatoes from the inside, fill with minced meat, and lightly pour mayonnaise on top and sprinkle with dill. Put prepared tomatoes on a dish and garnish with sprigs of herbs or lettuce leaves.

Prepare the minced meat: strain the mushrooms from the liquid, chop finely and mix with chopped onions fried in vegetable oil, crushed garlic and boiled eggs.

Tomatoes stuffed with crab salad

4 tomatoes, 2 boiled eggs, 100-150 g of crab sticks, 1 tbsp. a spoonful of mayonnaise, salt and black pepper to taste.

Cut off the tops of washed tomatoes and remove the pulp. Crab sticks chop finely, chop the hard-boiled eggs finely, add mayonnaise, salt, pepper and mix well. Stuff the tomatoes with the resulting salad. Put the appetizer in the refrigerator for two hours before serving.

Asparagus with champignon sauce

500 g asparagus, 100 g mushrooms, 2 egg yolk, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of flour, 1/2 cup of chicken broth, 1 teaspoon of vegetable oil, 1 tbsp. a spoonful of cream, nutmeg on the tip of a knife, 1/4 teaspoon of salt.

Peel the asparagus, put it in boiling salted water, boil for 15–20 minutes, remove and cool. Pour flour into a frying pan with heated butter and heat until a pleasant nutty aroma appears, while avoiding discoloration. Then pour in hot chicken bouillon, grind thoroughly so that there are no lumps, and heat for another five minutes.

Wash the champignons, chop finely, pour into a saucepan with heated vegetable oil, simmer until tender, and then add cream, flour dressing, nutmeg, salt, ground pepper and yolks, stir well and cool. Put chilled asparagus on a dish and serve mushroom sauce in a gravy boat.

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NS cooking e vegetable and mushroom snacks

Introduction

1. Temperature and sanitary conditions

1.1 Appetizer design options

1.2 Technology for preparing snacks from vegetables and mushrooms

1.3 Quality requirement. Storage periods

Bibliography

Introduction

Cold meals and snacks are widely used in nutrition; they are usually served at the beginning of a meal. On the breakfast and dinner menu, they can also be the main course. Cold dishes differ from appetizers in that they are usually served with a side dish, they are more satisfying (cold fried roast beef, chicken galantine stuffed fish, etc.). Cold snacks have less output, they are served either without garnish (caviar, salmon, sprats, sausage) or with a small amount of garnish (sprat with egg, herring with onion). Snacks are hot and cold. The main purpose of cold dishes and snacks is to stimulate appetite.

Beautiful design of cold dishes and snacks, pleasant aroma and taste qualities stimulate appetite and promote better digestion. Snacks can also be served hot (hot snacks). Hot appetizers in terms of cooking technology are similar to hot main courses (from meat, poultry, fish, offal, etc.), but differ from them in a more pungent taste and in that they are served without a side dish in portioned pans, kronschels, small pots (capacity 50 - 100 gr.) - cocotte makers. Hot appetizers are included in the menu after cold ones. For the preparation of cold dishes, a variety of products are used: vegetables, fruits, herbs, green salads, mushrooms, meat and fish products, including gastronomic and canned eggs. Dishes are prepared with cold sauces and dressings, vegetable oil and sour cream. That's why the nutritional value snacks are different: some of them are low in calories (green salads, cucumber snacks, etc.) and serve as a source of flavoring substances, vitamins and mineral compounds, others are rich in proteins, fats and energy value they are great (boiled pig with garnish, roast beef, biscuit pate, etc.). They not only stimulate the appetite, but also contain the necessary nutrients: proteins, fats, vitamins, carbohydrates, and minerals. The calorie content of cold food depends on the food used to prepare it.

Sauces and dressings used for cold dishes 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 cold meals and snacks.

The presence of certain nutrients in products does not mean that a dish made of them will have the corresponding value. Nutrients can be lost if the established food processing technology is not followed.

For maximum vitamin preservation WITH in vegetables, fruits and other products, special processing conditions have been developed, which must be strictly adhered to. In particular, vegetables should be washed not cut, but whole; vegetables for cooking should be placed in boiling, salted water and cooked in a cauldron with a closed lid, with a low boil, strictly observing the established deadlines. To preserve the vitamin WITH in greenery, it is important to avoid long shelf life and especially wilting.

When making cold dishes from vegetables and herbs, the last, final stage is manual or mechanical processing of products - cutting, mixing, and not heat treatment, as is the case in the manufacture of other types of food. As a result, cold dishes in finished form are more contaminated with microorganisms and are less stable during storage than dishes, the last stage of preparation of which is heat treatment. Such dishes can be the cause of gastrointestinal diseases.

In this case, secondary microbial contamination is possible. Therefore, when preparing cold snacks, one should especially strictly observe sanitary rules and adhere to the terms and conditions of storage and sale of semi-finished finished products.

For the preparation of cold snacks, special rooms (cold shops), special equipment and cutting boards are allocated, which are prohibited to use for processing other products.

The possibility of food poisoning when eating cold dishes is aggravated by the fact that even with very high contamination with microorganisms, they do not inspire any suspicion to consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. This imposes a great responsibility on the chefs for strict observance of sanitary rules in the preparation of various cold dishes.

It is especially necessary to ensure that fresh and boiled vegetables are processed on separate boards when preparing them in the form of semi-finished products, which are supposed to be stored for some time.

In order to comply with sanitary requirements, each employee, before proceeding with the culinary processing of the product, must check the cleanliness of his workplace, the condition of the equipment and utensils that he will use.

The cleanliness of the workplace must be maintained at all times during the processing of the product. It is necessary to monitor the equipment and inventory that are used in cooking; waste food products need to be removed in a timely manner.

When cooking, the duration of the primary processing of the product should be shortened.

Slicing of the product should be avoided whenever possible. by hand, which contributes to the increase of pollution, and you also need to use disposable gloves.

For slicing raw vegetables products, there are special machines. In their absence, in some cases, it is advisable to use for cutting boiled vegetables various devices.

1. Temperature and sanitary conditions

The temperature of the food used in the preparation of cold food is very important. All products must be pre-cooled to a temperature of 8-10єС. Do not mix chilled foods with warm ones. At a temperature of 8-10 ° C, the development of microorganisms is much slower (sometimes several tens of times) than at a temperature of 15-20 ° C.

Compliance with the established temperature regime and shelf life of ready-made meals and semi-finished products is also an important measure to improve their sanitary condition.

For cold dishes and snacks, the following implementation dates are set at a temperature not exceeding 6 -8єС:

In the absence of cold, jelly is not subject to implementation.

In the warm season, from May to September, the manufacture and sale of jelly and pâté is prohibited.

Boiled vegetables, chopped, can be stored for up to 12 hours. Vegetables, herbs used in fresh must be sorted out and washed. Pickled cucumbers, pickles, tomatoes can be sliced. Meat, fish can be pre-cooked or fried.

At a temperature of 8 ° C, food can be stored whole and sliced ​​for up to 24-36 hours.

It is better to store all prepared foods separately by type. If necessary (due to the lack of dishes, storage space), it is permissible to mix boiled carrots with potatoes and meat. Pickled, pickled vegetables should be stored separately under all circumstances. Dressing for salads with sauce should be done just before their release. machining product slicing

1.1 Appetizer design options

A wide range of cold dishes, a variety of products used Appetizer design options for their design, requires deep and versatile knowledge and practical skills from the culinary specialist.

Make out cold dishes with brightly colored and beautifully cut products included in the recipe of the dish. To decorate banquet dishes, exotic products, decorative greenery, jelly figurines, olives, olives, crabs, shrimps, and other products are used.

When decorating banquet tables, various figures, compositions are used, cut from vegetables and fruits in the form of flowers, leaves, animals, etc., for this purpose, a cutting technique (artistic carving) is used, while using special knives, notches, stencils, molds, etc. requires special attention, concentration, patience. Decorations with long-term storage on the table are sprayed every hour with lemon juice and liquid gelatin. Small details of the composition, located on a plate or tray, are fixed with gelatin.

For the release of cold dishes and snacks, snack plates, dishes, salad bowls, herring bowls, caviar dishes, rosettes, gravy boats, vases, and bowls are used. The dishes should correspond to the type of product, the drawing should be combined with the decoration of the dish.

In the manufacture, design and storage of cold dishes and snacks, it is necessary to strictly observe sanitary rules, because after processing they are not subjected to heat treatment and can lead to contamination by microorganisms.

Cold meals and snacks are served at a temperature of 10 ... 12єС.

All cold dishes and snacks are divided into groups: sandwiches; salads and vinaigrettes; dishes and snacks from vegetables and mushrooms; fish and seafood dishes; dishes from meat, poultry and meat products; egg dishes.

Cold snacks differ from cold dishes in that they have a smaller yield and are served without a side dish (caviar, salmon, sprats, sausage) or with a large amount of side dish (sprat with egg, herring with onion). Snacks are hot and cold.

1.2 Technology for preparing snacks from vegetables and mushrooms

Mechanical processing of food before cooking

Vegetables and greens are mechanically cooked. They are rinsed with cold boiled water if used later without cooking.

For the preparation of snacks from vegetables and mushrooms, fresh, boiled, salted, pickled vegetables, mushrooms and herbs are used. Before making snacks, products are prepared in the same way as for second courses.

Potatoes and carrots are boiled peeled, beets - in their skins, corn - on cobs, without removing the leaves, bean pods - chopped, pea spatulas - whole, dried vegetables are pre-soaked.

When cooking, vegetables are placed in boiling water or poured with water (depending on the type of vegetables), salt is added (for 1 liter of water 10 g of salt) and boiled with the lid closed. The water should cover the vegetables by 1 - 2 cm, since when boiling in a large amount of water, large losses of soluble nutrients occur. Beets, carrots and green pea cooked without salt, so that the taste does not deteriorate and the cooking process does not slow down. Green beans, peas, spinach leaves, asparagus and artichokes are boiled in a large amount of boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve the color. Quick-frozen vegetables, without defrosting, are placed in boiling water. Canned vegetables warmed up together with the broth, and then the broth is drained and used to make soups and sauces.

It is better to steam potatoes and carrots to preserve the nutritional value and taste of the product. For steam cooking, special steam ovens or conventional boilers with a metal grate or wire basket are used.

Greens are processed, rinsed with cold boiled water and dried. Canned vegetables are freed from containers, transferred together with juice or brine in a non-oxidizing dish.

Store each type of prepared vegetables in a separate dish in the refrigerator at a temperature of 4-8єС. The shelf life of peeled vegetables does not exceed 12 hours.

To enterprises Catering mushrooms come fresh, salted, dried, pickled.

Fresh mushrooms. Mushrooms are immediately processed, as they quickly deteriorate. Primary processing of mushrooms consists of the following operations: cleaning, washing, sorting and cutting.

When processing fresh mushrooms it is necessary to carefully select them, since some of them bear similarities with inedible and poisonous mushrooms.

Porcini mushrooms, aspen mushrooms, boletus mushrooms, chanterelles, russula are processed in the same way: cleaned of leaves, needles and blades of grass, cut off the lower part of the leg and damaged areas, scrape off the contaminated skin and rinse thoroughly 3-4 times. When processing russula, the skin is removed from the cap. To do this, they are pre-scalded with boiling water. They clean the legs of the oil and cut off the caps, cut out the spoiled and wormy places, remove the mucous skin from the cap and wash it.

Mushrooms are sorted by size into small, medium and large. Small mushrooms and caps of medium mushrooms are used whole, large ones are chopped or chopped. Porcini mushrooms are poured with boiling water 2-3 times, the rest are boiled for 4 ... 5 minutes, so that they are soft and do not crumble when cutting.

Champignon and oyster mushrooms come to enterprises from greenhouses. They should be dry, the plates on the underside of the champignon cap should be pale pink, white or slightly yellowish in oyster mushrooms.

When processing mushrooms, remove the film covering the plates, peel the root, remove the skin from the cap and rinse in water with the addition of citric acid or vinegar so that they do not darken.

Morels and pods they sort out, cut off the roots, put them in cold water for 30 ... 40 minutes, in order to moisten the sand and motes, wash them several times. Then the mushrooms are boiled for 10 ... 15 minutes in a large amount of water to destroy and remove the poisonous substance - gellic acid, which turns into a decoction during cooking. After boiling, the mushrooms are washed with hot water, and the broth must be poured out.

Dried mushrooms. The best dried mushrooms are porcini, as they give a light, aromatic and tasty broth when cooked. Boletus, boletus, boletus darken when dried, so they are of little use for broths.

Dried mushrooms are interrupted, washed several times, soaked in cold water for 3 ... 4 hours, then the infusion is drained, filtered and used for boiling mushrooms. After soaking, the mushrooms are washed.

Salted and pickled mushrooms. They are separated from the brine, sorted by size and quality, spices are removed, large specimens are cut. Very salty or spicy pickled mushrooms are washed with cold boiled water, sometimes soaked. In order to preserve the good qualities of salted and pickled mushrooms, care must be taken to ensure that the mushrooms are completely covered with brine or marinade before processing.

1.3 Quality requirement. Storage periods

All cold snacks should be neatly and beautifully decorated, have a temperature of 10 - 12єС. The taste and color must match this kind products. No signs of spoilage are allowed: discoloration, signs of acidification, foreign odors and tastes. The output must exactly match the established rate.

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

Snacks, as well as semi-finished products for them, are stored in refrigerators at a temperature of 0-6 ° C in porcelain or enameled dishes (without cracks and broken enamel), closed with a lid.

The quality of products, their safety is controlled by organoleptic, physicochemical and microbiological indicators.

Organoleptic assessment of the quality of culinary products - according to appearance, color, smell and consistency; dishes - in appearance, color and smell.

Organoleptic characteristics of products must comply with the requirements of applicable standards or technical specifications.

Herring fillet (pulp), peeled apples with seed nest removed, onion cut, add soaked and squeezed White bread and passed through a meat grinder. Oil, vinegar are added to the resulting mass and knocked out. When dispensed, the finished mass is molded in the form of a herring.

Bibliography

1. Cooking: a textbook for the beginning. prof. education / N.A. Anfimova. - 6th ed., Erased. - M .: Publishing Center. "Academy", 2011. - 400s.

2. Cooking. Control materials: textbook. A guide for students. Institutions of environments. prof. education / T.G. Semiryazhko, M. Yu. Degurin. - 5th ed., Erased. - M .: Publishing Center "Academy", 2014 - 208s.

3. Cooking. MP "Aurika", Kirilinskaya L.V. 1993 - 560 p.

4. Kulinaria: book. 1 - Stacking t. Sold. - K .: MSP "Alter-press", 1994. - 383 p., - ("Simeine - vognische"). - Ros-Movoyu.

5. Cooking: A Textbook for Wednesdays. prof. - tech. uch-sch / N.A. Anfimova, T.I. Zakharova, L.L. Tatar. - 4th ed., Rev. - M .: Economics, 1991 .-- 368 p.

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Mechanical culinary processing of vegetables. Cooking technology: "Potatoes baked in foil", "Potatoes fried in cubes, or wedges, or cubes, or slices", "Potatoes fried with onions", "Stewed cabbage", "Mushroom hodgepodge".

The book contains the richest collection of recipes for delicious and healthy cold snacks - from salads to sandwiches - for every taste. Using the author's detailed recommendations, everyone will be able to cook meat, fish, mushroom and vegetable snacks, sauces for cold dishes for every day and for a solemn occasion.

Vegetable snacks

Vegetables play a huge role in human life. It is the main source of vitamins, carbohydrates, mineral salts, aromatic and flavoring substances. They help stimulate appetite, enhance the secretion of gastric juice, improve the digestion process, maintain acid-base balance and fluid metabolism in the body. Many vegetables (onion, horseradish, radish, garlic) contain special bactericidal substances - phytoncides, which destroy pathogenic microbes or retard their development.

Vegetables are an integral part of all kinds of cold dishes: salads, stuffed and jellied vegetables, sandwiches, pates, pickles and many others, and can also be used to decorate them.

Since vegetables are often used raw, during processing it must be remembered that they must be well washed from herbicides and pesticides, as well as residues of mineral fertilizers. You should also take into account their cutting into parts, grinding, as this affects the taste of the products after heat treatment. The larger the food is cut, the longer it takes to cook. The method of heat treatment also largely depends on the shape of the cut. So, whole or coarsely chopped vegetables are usually boiled, and finely chopped vegetables are fried.

Ready vegetable dishes when serving, it is advisable to sprinkle with finely chopped parsley, dill or green onions.

Tomatoes stuffed with mushrooms

In strong medium-sized tomatoes, cut off the top with a sharp knife and remove the core. Boil fresh mushrooms (4 minutes), drain, chop finely, salt and simmer in vegetable oil until tender. Then add a finely chopped hard egg, a chopped bunch of greens to the mushrooms. Sprinkle the mixture with black pepper, salt and mix well. Fill the tomatoes with minced meat, put in a frying pan, cover them with cut tops, sprinkle with ground breadcrumbs, sprinkle with vegetable oil and bake in the oven. Serve chilled, sprinkled with chopped herbs.

Composition: mushrooms - 100 g, tomatoes - 3-4 pcs., vegetable oil - 2 tbsp. spoons, egg - 1 pc., crackers - 1 tbsp. spoon.

Provencal tomatoes

Rinse even fresh ripe tomatoes in running water, cut off the top, take out part of the pulp with a teaspoon, salt inside. Sort the parsley, wash, chop and grind with finely chopped garlic and olive oil, salt. Fill the tomatoes with the resulting mass, refrigerate for 1-2 hours.

Sprinkle with mayonnaise when serving.

Composition: tomatoes - 500 g, parsley - 300 g, garlic - 2 wedges, olive oil - 30 g, mayonnaise, salt.

Tomato tulips

Cut tomatoes of the same size crosswise and remove the core. Beat the cottage cheese with a little milk and the cores of the tomatoes until sour cream is thick. Add finely chopped onions, bell peppers, dill, parsley, salt the salad. Stuff the tomatoes with the resulting mass. Put on lettuce leaves.

Composition: tomatoes - 5 pcs., cottage cheese - 150 g, milk - 3 tbsp. spoons, onion - 1 pc., bell pepper - 1 pod, herbs, salt.

Stuffed cucumbers

Peel the even cucumbers, cut them across into 1 cm thick slices, cut the seed core and dip in boiling salted water for 8-10 seconds. Then take out and cool. Grind softened butter with canned fish until homogeneous mass and fill the voids with cucumber slices with this mass.

Put in a salad bowl, cover with mayonnaise, garnish with parsley sprigs and a slice of lemon.

Composition: fresh cucumbers - 500 g, butter - 60 g, canned fish(saury, sardines, sprats in own juice) - 100 g, mayonnaise - 100 g, salt, lemon, parsley.

Okski stuffed cucumbers

Cut green cucumbers lengthwise into two equal halves. With a teaspoon, carefully remove the seeds, salt. Chop the pickled mushrooms into slices, add sour cream, grated horseradish, salt, pepper and mix everything.

Fill the cucumbers with ready-made minced meat, garnish with slices of fresh tomato and a sprig of herbs.

Composition: fresh cucumber- 1 pc., Pickled mushrooms - 75 g, sour cream - 30 g, grated horseradish - 10 g, fresh tomato - 1/2 pc., Herbs, salt, pepper.

Danish cucumbers

Finely chop the boiled fish fillet and rub through a sieve, add butter and fresh cream, mix the resulting mass thoroughly. Finely chop the pure marinated herring fillet and boiled egg, mix with the prepared mass and season with diluted vinegar. Cut fresh cucumbers lengthwise into two equal parts and remove the pulp with a spoon.

Stuff the prepared cucumber halves with the previously cooked mass. Sprinkle with grated horseradish when serving.

Composition: fresh cucumbers - 85 g, pink salmon - 45 g or sea ​​bass- 50 g or cod - 60 g, pickled herring - 30 g, butter - 5 g, cream - 10 g, horseradish, vinegar, egg.

Pickled cabbage

Prepare the marinade: boil and strain the cloves, cinnamon, salt, sugar and 3% vinegar. Chop the white cabbage into strips and place in a non-oxidizing dish, add the prepared marinade and heat on the stove until the cabbage becomes soft. Then cool it, pour over with vegetable oil, mix and put in a salad bowl.

Decorate with cranberries, green onions.

Composition: cabbage - 150 g, vegetable oil - 20 g, cranberries - 20 g, green onions; for the marinade: 3% vinegar - 25 g, granulated sugar - 20 g, cinnamon, cloves, salt.

Sauerkraut with lingonberries and onions

Squeeze sauerkraut slightly, if necessary, cut into smaller pieces. Heat 1/2 cup of cabbage brine, place chopped onions, cinnamon, cloves in it, add 2-3 tablespoons of water in which the lingonberries have been soaked, and heat quickly, avoiding boiling. After that, cool the brine, remove the onion, mix with cabbage, add lingonberries, a little lingonberry water, sugar and season with vegetable oil to taste.

Composition: sauerkraut- 400 g, onions - 2 pcs., Soaked lingonberries - 3 tbsp. spoons, cinnamon, cloves - 3-4 pcs., sugar.

Carrots with green tomatoes

At the bottom of the pan, put finely chopped onions and parsley, carrots and green tomatoes (can be salted), cut into slices, season with salt, pepper, add vegetable oil, cook for 20-30 minutes. Then add crushed garlic (4 cloves). Serve cold as a snack.

Composition: carrots - 4-5 pcs., green tomatoes - 5 pcs., onions - 2 pcs., garlic, vegetable oil - 3 tbsp. spoons, salt, pepper, parsley.

Carrots with honey

Grate carrots and combine with warmed honey, rosehip syrup, lemon juice and walnuts.

Composition: carrots - 2 pcs., honey - 2 tbsp. spoons, nuts - 2 tbsp. spoons, rosehip syrup - 1 tbsp. spoon, lemon juice - 1 tbsp. spoon.

Carrots with a complex sauce

Grate peeled and washed carrots and parsley, season with sauce, mix, put in a salad bowl and sprinkle with finely chopped parsley. Sour cream, mustard, sugar, salt, black pepper, mix well and beat. Mix vegetable oil, vinegar, red pepper. Combine both mixtures and beat.

Composition: carrots - 200 g, parsley root - 50 g, herbs; for the sauce: sour cream - 2.5 tbsp. spoons, mustard - 1/3 teaspoon, sugar - 1/3 teaspoon, salt - 1/3 teaspoon, vegetable oil - 1 tbsp. spoon, 6% vinegar - 1 tsp, red and black ground pepper.

Beetroot with garlic

Boil the beets in a saucepan with the addition of vinegar, then cool them, peel and grind. Peel the garlic and grind it too, season with mayonnaise, put in a salad bowl and sprinkle with chopped nuts.

Composition: beets - 300 g, mayonnaise - 60 g, nuts - 30 g, garlic - 4 cloves, 3% vinegar.

Beetroot in jelly

Peel, wash and grate the beets.

Soak gelatin in a small amount cold water for 1-2 hours, then, adding the rest of the water, heat, stirring, until the gelatin is completely dissolved. Place the beets in a saucepan, pour 1/3 of the gelatin solution so that it covers it completely, bring to a boil, cook for 2-3 minutes and leave for 8-10 minutes without heating with the lid closed.

Mix the mass and pour evenly into the prepared form, which is placed in a cold place and kept until the beets are gelatinous. Serve the beets out of the mold on a platter.

In the same way, you can cook carrots and cabbage by cutting them into strips.

Composition: beets - 2 pcs., gelatin - 1 tsp, water - 1 liter.

Peasant Stuffed Potatoes

Boil the potatoes in the skins until cooked in salted water, peel and remove the pulp from it with a spoon. Pass the pure herring fillet through a meat grinder with potato pulp. Add finely chopped onions, pepper, raw egg, sour cream to the resulting minced meat. To mix everything. Fill the prepared potatoes with minced meat, place in the pan, pour over sour cream and bake in the oven.

When serving, sprinkle with chopped herbs on top.

Composition: potatoes - 4 pcs., herring fillet - 1 pc., egg - 1/2 pc., onion - 1 tsp, sour cream - 4 tbsp. spoons, pepper, pork fat, greens.

Boiled potatoes with nuts

Boil well washed potatoes in a peel, peel, cut into cubes, peeled walnuts, garlic (2 cloves), paprika crushed with salt, add to taste vinegar and chop the onions. Stir in potatoes, place on a plate and sprinkle with finely chopped parsley or dill.

Composition: potatoes - 5 pcs., onions - 1 pc., walnuts - 3/4 cup, garlic, parsley or dill, wine vinegar, paprika, salt.

Potatoes with nuts and pomegranate

Peel and dice the boiled potatoes. Put the prepared potatoes in a salad bowl in a slide, pour over the sauce and sprinkle with parsley or dill.

For the sauce, finely chopped walnut kernels and garlic are pounded with salt, add finely chopped onions, pomegranate juice and mix everything thoroughly.

Composition: potatoes - 2-3 pcs., chopped walnut kernels - 1 tbsp. spoon, pomegranate juice - 1/3 cup, garlic - 1-3 cloves, finely chopped greens - 1/2 tsp.

Radish with hot potatoes

Select medium-sized radish roots, cut off the stalks and tails, rinse with cold boiled water and place in a salad bowl.

Serve separately hot boiled potatoes, drizzled with butter, you can also serve sour cream and herbs separately.

Composition: radish - 75 g, boiled potatoes - 75 g, butter - 15 g, sour cream - 15 g, herbs.

Radish with kvass or vinegar

Pass the peeled radish through a grater, salt, season with vegetable oil, kvass or vinegar. Garnish with green onions.

Composition: radish - 120 g, vegetable oil or kvass - 20 g or 3% vinegar - 10 g, green onions - 15 g, salt to taste.

Radish with butter and sour cream

Cut the washed and peeled radish into slices, put in a salad bowl, sprinkle with salt and season with sour cream or vegetable oil, garnish with green onions.

Composition: radish - 120 g, green onions - 10 g, sour cream - 15 g or vegetable oil - 5 g, salt.

Radish with cranberry juice

Chop the radish, add cranberry juice and vegetable oil. Let stand for half an hour and serve.

Composition: radish - 100 g, cranberry juice - 2 tbsp. spoons, vegetable oil - 1 tbsp. spoon, salt.

Radish with vegetable oil

Season the finely grated radish with oil, vinegar and salt to taste. You can fill it only with sour cream or onions sautéed in vegetable oil. Sprinkle with chopped parsley on top.

Composition: radish - 250 g, vegetable oil or sour cream - 30–40 g, onions - 60 g, vinegar, salt.

Rustic zucchini

Peel the zucchini, boil until half cooked, and cut across 3-4 cm, remove the core with a knife.

Prepare minced meat: grate peeled carrots and stew in milk and butter, then add browned onions, chopped finely boiled egg, removed zucchini core, salt, pepper and bring it all to readiness.

Fill the zucchini rings with ready-made minced meat, pour over with mayonnaise and bake in the oven. Serve with parsley.

Composition: zucchini - 200 g; for minced meat: carrots - 75 g, onions - 20 g, egg - 1/2 pc., salt, pepper, milk, butter, mayonnaise - 30 g, parsley.

Georgian eggplants

Bake the eggplants, remove the skin and remove the bitter liquid, for which put them under oppression between two boards or salt and leave for 30 minutes, then squeeze. Pass the nuts and garlic through a meat grinder and grind with eggplants with a wooden spoon until a paste forms. Then add vinegar, salt, pepper and stir everything well. This paste can be used to grease eggplants, cut into strips lengthwise and fried in vegetable oil. Serve sprinkled with herbs.

Composition: eggplant - 4 pcs., peeled walnuts - 1 glass, garlic - 1 pc., vinegar, salt, pepper.

Algerian sweet peppers

Peel the baked pepper pods and cut into strips. Cut the onions into rings. Mix everything, salt, pepper and season with olive oil and vinegar. Decorate with herbs.

Composition: paprika - 90 g, onions - 50 g, olive oil - 30 g, vinegar - 5 g, salt, pepper, herbs.

Cold asparagus with Vinaigrette sauce

Sort the asparagus, peel, rinse, boil in salted water, cool. Prepare vinaigrette separately: finely chop parsley, onion, chop a boiled egg, add vinegar, vegetable oil, mustard, salt, pepper and mix it all.

Put cooled asparagus on a plate and sprinkle with Vinaigrette sauce.

Composition: asparagus - 1 kg; for the sauce: greens - 10 g, green onions - 10 g, onions - 20 g, boiled eggs - 2 pcs., salt, pepper, vinegar - 30 g, vegetable oil - 120 g, mustard - 5 g.

Fresh French salad

Sort lettuce leaves before cooking, remove weeds and rotten leaves, cut off the roots and rinse. Pour the salad (alone or mixed with chicory) with Provencal oil before dinner, add a little vinegar, sprinkle with pepper, salt and mix.

Do not cut the salad, as well as add granulated sugar. You can add a little garlic juice.

Composition: fresh salad - 400 g, Provencal oil - 50 g, vinegar, crushed pepper, salt.

Fresh apples stuffed with chopped herring

Wash fresh apples, cut in half lengthwise, remove the core and take out the pulp with a teaspoon.

Fill the apples with chopped herring, place the minced meat on top of the plate, sprinkle with the finely chopped egg and chopped herbs.

Composition: apples - 2 pcs., chopped herring - 4 tbsp. spoons, egg - 1 pc., herbs - 1 tsp.

Leek with plums

Finely chop 2 onions. Peel and grate 1 carrot, fry it with 5–6 tablespoons of fat, sprinkle with 1 tablespoon of flour and fry again. Then add 1 teaspoon of red pepper and dilute with hot water until a moderately thick sauce is obtained. Season with salt to taste and let it boil. Put there 5-6 leeks, cut into 5 cm long slices. When the onion boils, add 400 g of well-washed plums and 10-15 black peppercorns. Cook until tender over low heat.

Peas with prunes

Peas soaked in warm water should be peeled off, boiled, minced. Add to this mass the same amount of undercooked, pitted prunes, also rolled through a meat grinder. Mix all this with crushed walnuts, pour in vinegar, put crushed cloves, a little salt and beat well. Put the whipped mass on a plate, give the desired shape and make a drawing with a fork on top.

Composition: dried peas - 200 g, prunes - 200 g, walnuts - 1 cup, vinegar - 1 tbsp. spoon, cloves - 3 pcs., salt.

White beans, pureed

Sort out white beans, rinse, boil and rub. Soak the almonds in warm water, remove the skin and chop finely. Remove stalks from raisins and rinse. Put the beans on a greased baking sheet, add almonds with raisins, mix well, put on low heat for 10-15 minutes. Transfer to a dish, garnish with lemon slices and a sprig of herbs.

Composition: beans - 300 g, raisins - 100 g, almonds - 150 g, vegetable oil - 2 tbsp. spoons, lemon - 1 pc., salt, herbs.

Stuffed celery

Take 5 medium celery roots, peel and core. Prepare the filling from chopped celery pulp, a bunch of parsley, 4-5 cloves of garlic, adding salt to taste and 2 tablespoons of fat. Pour 2.5 cups of water, 3-4 tablespoons of vegetable oil into a saucepan, add salt and black pepper to taste. As soon as the water boils, dip the celery into it and cook until it becomes soft. Separately dilute a tablespoon (no top) of flour with juice from 1 lemon and pour celery 5-6 minutes before removing the food from the heat. Serve cold.

Bright in Assyrian

Rinse the young beet leaves and boil in salted water for 15 minutes. Squeeze out, chop finely. Separately crush the garlic, chop 1–2 hard-boiled eggs. Mix everything and add ghee.

Bean puree

Cook white beans... Take it out of the water and rub it through a sieve. Transfer the cooled puree to a bowl and beat with a fork, while adding a little vegetable oil (you can also add lemon juice). Salt the finished puree to taste and mix with finely chopped onion.

Composition: beans - 300 g, vegetable oil - 2-3 tbsp. spoons, onions - 1-2 pcs., salt.

Pea kissel

Dry the split peas and pour into small crumbs. Dilute the resulting pea flour with cold water, pour into salted boiling water and cook for 15–20 minutes. Pour the finished jelly into plates and, when it cools down, cut it into portions. Chop the onions and fry in vegetable oil.

Serve pea jelly with vegetable oil, onions and herbs.

Composition: peas - 80 g, water - 200 g, vegetable oil - 20 g, onions - 30 g, salt to taste.

Snack "Nikolashka"

1 way. Cut the lemon with the peel into slices, arrange on a plate. Grind coffee, mix with sugar in equal amounts and grind again. Then sprinkle with this mixture each circle of lemon.

Method 2. Cut the lemon with the peel into slices, arrange on a plate, sprinkle with sugar, put black caviar in a heap.

If there is no caviar, you can prepare the following appetizer: chop the onion, lightly fry in vegetable oil, add coarsely ground walnuts and pieces of dry rye bread... Fry everything well before Brown color... Cool the mixture and mince it with pieces of herring fillet. Knead everything thoroughly, adding salt, black pepper, lemon juice or vinegar to taste.

This is an excellent cognac snack.

Beetroot, raisin and quinoa snack

Grate the beets on a coarse grater, remove seeds from the prunes, finely chop the leaves of the quinoa. Mix the prepared ingredients, add milk, salt, bring to a boil and cool.

Composition: beets - 2 pcs., prunes - 10 pcs., raisins - 1 tbsp. spoon, milk - 1/2 cup, chopped quinoa leaves - 3 tbsp. spoons, salt.

Vegetable caviar

Cut peeled carrots, beets, apples without a seed chamber, peeled and washed white cabbage into strips. Mix the prepared foods, add water, salt, chopped onions, vegetable oil and mix everything, and then bring to a boil. Cool the prepared caviar to room temperature, place in a salad bowl and sprinkle with chopped green onions.

Composition: carrots - 1 pc., beets - 1 pc., apple - 1 pc., chopped White cabbage- 1/2 cup, onion - 1 pc., Vegetable oil - 4 tbsp. spoons, water - 1/2 cup, salt, chopped green onions - 2 tbsp. spoons.

Beetroot and eggplant caviar

Rinse the eggplants, remove contaminated and decayed places, mince them together with the skin and seeds. Peel, rinse and cut the beets into strips. Peel the onion, rinse and cut into half rings. Put prepared beets, onions, eggplants in a saucepan, add tomato puree, salted hot water. Bring to a boil and leave with the lid closed for 20-25 minutes.

Composition: beets - 2 pcs., eggplant - 1 pc., onions - 2 pcs., tomato puree - 1 tbsp. spoon, salt.

Beetroot caviar with apples

Cook and grate the beets, add the apple, also grated, green onions, season to taste with vegetable oil, sugar, salt, citric acid or lemon juice. Serve garnished with herbs or canned fruits.

Composition: beets - 3 pcs., apple - 1 pc., green onions - 20 g, vegetable oil, salt, citric acid.

Eggplant caviar

Bake or boil the eggplants until soft, peel them off and let the juice drain. Finely chop the pulp. Lightly fry finely chopped onions in vegetable oil, add tomato or fresh tomatoes... Mix with eggplants and stew the whole mass until thick. Then season with vegetable oil, vinegar, salt and crushed garlic. Sprinkle with green onions and parsley.

Composition: eggplant - 500 g, onion - 1 pc., vegetable oil - 2 tbsp. spoons, vinegar - 1 tbsp. spoon, tomato - 3 tbsp. spoons or tomatoes - 2-3 pcs., spices, herbs.

Potato and pepper caviar

Peel the potatoes, rinse, boil in salted water and knead thoroughly. Bell pepper bake in the oven or fry in vegetable oil, free from seeds, remove the skin, chop with a sharp knife or mince together with garlic (5 cloves). Mashed potatoes combine with chopped pepper, garlic, salt, add ground pepper (red or black), vinegar to taste. Stir the mixture thoroughly with vegetable oil.

Composition: potatoes - 5-6 pcs., sweet bell pepper - 1 kg, garlic, vegetable oil - 1/2 cup, salt, pepper, vinegar.

Caviar from bread and garlic

Grind the garlic with salt, add the chopped walnut kernels and grind again. Squeeze slices of wheat bread soaked in water and mix with the garlic-nut mass. Beat the resulting mass with a wooden spoon, gradually adding vegetable oil, until puree is formed, season with lemon juice. Put the caviar in a salad bowl, smooth with a knife.

Composition: wheat bread - 200 g, garlic - 3 medium heads, walnuts - 20 pcs., vegetable oil - 2 tbsp. spoons, lemon juice or table vinegar- 15 g.

Potato aspic

Boil peeled potatoes in salted water, rub hot through a sieve, add pepper, fried onions, mix well. Dilute the prepared mass with the broth in which the potatoes were cooked until the consistency of thick sour cream. Put on plates in a layer of 4–5 cm, align, make a relief pattern on top with a spoon and put in a cool place for 2–3 hours.

Cut the finished jellied meat into portions and serve with garlic or spicy dressing, ketchup or tomato sauce, sprinkle with herbs.

Composition: potatoes - 10 pcs., onions - 2 pcs., vegetable oil - 4 tbsp. spoons, salt, pepper, herbs, dressing.

"Boats"

Boil the elongated potatoes in salted water, peel and cool (so that the potatoes do not get covered with a crust, cover it with a bowl). When the potatoes have cooled completely, cut them lengthwise into two halves, select the middle with a spoon, and fill the cavity with a mixture of mashed canned fish in oil and chopped eggs. You can add a little parsley and ground pepper to the minced meat.

Make a "sail" from a thin slice of cheese or fresh cucumber, and place the finished dish on a blue or blue plate.

Composition: potatoes - 3-4 pcs., canned fish in oil - 1/2 cans, eggs - 2 pcs., cheese or fresh cucumber - 80 g, herbs, peppers, parsley.

Eggplant satsivi

Wash 6 medium sized eggplants, trim off the ends, cut lengthwise and put in boiling water for 10 minutes. Then put it on the table and hold it under pressure for half an hour. In the meantime, prepare the minced meat: grind 300 g of peeled walnuts, 4 cloves of garlic, a quarter of capsicum, chop 3 onions and one fresh parsley. Add a little satsibeli sauce to this mixture and stuff the eggplant with it. Pour the remaining sauce over them and put them in the cold for three days.

Making satsibeli sauce. Crush 100 g of walnuts, 1 clove of garlic in a mortar, chop 1 head of onion, if any, cilantro or mint greens, pour all this with a glass of boiled water with vinegar and add red pepper and salt to taste.

The vinaigrette

Purified boiled potatoes, carrots, beets and pickles cut into slices, onions - in half rings, green onions - finely. Salt and pepper everything, season with vegetable oil, vinegar, mustard, mix. Lay out the vinaigrette with a slide, put pieces of peeled salted herring on top, decorate with leaves fresh salad, onions, greens.

Composition: potatoes - 280 g, pickles - 160 g, carrots - 130 g, herring fillets - 150 g, beets - 190 g, onions and green onions, 3% vinegar - 50 g, vegetable oil - 50 g, granulated sugar - 5 g, lettuce, mustard, salt, pepper, herbs.

Vinaigrette with champignons

Boil whole carrots, potatoes, beets, peel, cut into cubes, mix with diced onions and cucumbers, salt, season with butter, pepper and sugar to taste. Cut the champignons into slices, simmer in vegetable oil until tender and cool. Cut the tomatoes and apples into cubes and combine with chilled mushrooms.

Vegetable vinaigrette mix with the prepared mass, garnish with finely chopped dill or parsley.

Composition: champignons - 100 g, tomatoes - 1 pc., apple - 1 pc., carrots - 1 pc., small beets - 1 pc., potatoes - 2 pcs., pickle- 1 pc., Vegetable oil - 2-3 tbsp. spoons, vinegar, sugar, black pepper.

Vinaigrette with mushrooms

Boil fresh fleshy mushrooms in salted water until tender, cool, cut into cubes. Boiled potatoes, carrots, beets, raw onions, pickled cucumber, also cut into cubes and mix everything. Season with vegetable oil, add salt, ground pepper, vinegar to taste. Sprinkle the dish on top with chopped onions, parsley, dill.

The number of mushrooms should be a quarter or a third of the total mass of vegetables. For the preparation of the vinaigrette, you can use salted or pickled mushrooms.