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Cold and hot snacks. French snacks recipe with photos French cuisine snacks

Cold and hot snacks

The French take food very seriously. Snacks on the go are not accepted here. Is at least one meal required to be organized according to all the rules during the day? and in this case, the appetizers appear first on the table. Snacks for the French? not an addition to alcoholic beverage(although there is a tradition to serve such drinks as an aperitif to whet the appetite), but a kind of "overture" to the main course of lunch or dinner. It is believed that a properly selected snack contributes to a better disclosure of the taste of subsequent dishes, whips up the appetite, adjusts for the upcoming meal, and even promotes better digestion.

Among the variety of French appetizers, several basic ones can be distinguished - you will find their various variations among the recipes in this section. For example, tartare is an appetizer that appeared in French cuisine in the 19th century. French chefs then experimented, creating recipes that, in their opinion, conveyed the national flavor of the cuisine of a particular foreign nation. So the sauce was invented, as if it came from the kitchen of the Tatars living far in the east - based on mayonnaise, with the addition of pickled cucumbers, capers, lemon juice, onions and black pepper. Later, tartare was used to refer to dishes made from finely chopped raw meat or fish. Various pies and terrines (baked pates) are very popular in France. They are prepared from various types of meat and liver, supplementing the main ingredients with vegetables, mushrooms, herbs and enriching the taste with the addition of cognac or nutmeg wine. Foie gras dishes are a separate story. This fatty and tender goose or duck liver is a timeless hit in French cooking. Excellent taste and subtle aroma of foie gras turn snacks from it into a true delicacy. Egg dishes can also be attributed to hot appetizers - there are a great many recipes for them in France. The most exquisite are poached eggs and benedict eggs (poached eggs with hollandaise sauce).

This text is an introductory fragment. From the book Secrets Japanese food the author Khvorostukhina Svetlana Alexandrovna

COLD SNACKS IN THE JAPANESE national cuisine salads take center stage. Many Japanese culinary experts consider them to be the most important dishes on any menu. It should be noted that the salads prepared by the masters are a real work of culinary

From a book of 50 recipes Korean salads the author Collection of recipes

COLD SNACKS 34. Cold appetizer from cucumbers 200 g cucumbers, 60 g chicken meat, 10 g green onions, 4 g salt, 5 g mustard powder, 2 g vegetable oil, 1 g red pepper, 2 g toasted sesame seeds, 3 g garlic, 5 g soy sauce, 10 g table vinegar, 1 egg, 5 g sugar

From the book Picnic Dishes the author Ivleva Lyudmila Andreevna

Cold appetizers Eggs stuffed with mushrooms Ingredients: 30 g dried mushrooms, 7 eggs, 2 onions, 2 tbsp. tablespoons of ghee, 3 tbsp. spoons of sour cream, 2 tbsp. tablespoons of mayonnaise, 1 tbsp. spicy spoon tomato sauce, salt, parsley. Preparation: Peel hard-boiled eggs,

From book Polish cuisine author Melnikov Ilya

Cold appetizers Potato tortillas You will need: 1 kg of potatoes, 1 tbsp. spoon of lard, 100 g smoked brisket, 1 onion, 2 eggs; 1 tbsp. spoon of fat, 1 tbsp. a spoonful of crushed crackers, marjoram, salt to taste. Boil the potatoes in a "uniform", peel, grate on a coarse grater.

From a book of 500 recipes from around the world the author Perederei Natalya

Cold starters Sandwiches "China" Ingredients: Buns with caraway seeds - 2 pcs., Pork - 100 g, cheese - 50 g, pine nuts - 30 g, vegetable oil or fat - 1–2 tbsp. spoons, mayonnaise - 2 tbsp. spoons, meat broth - 2 tbsp. spoons, mustard - 1 tsp, parsley, salt and pepper

From the book Egg Dishes. Various menus for weekdays and holidays the author Alkaev Eduard Nikolaevich

COLD AND HOT SNACKS

From the book Cheese Dishes the author Treer Gera Marksovna

Cold and hot soups Cold white gazpacho with cream cheese and grapes "For macho" - 2 tbsp. tablespoons of cream cheese- 250 g of white grapes- 2 slices of white bread- 1 cucumber- 2 stalks of leeks- 1 clove of garlic- 1/3 cup almonds- 1/3 cup cold water- 1-2

From the book Okroshka and other Russian soups the author Cooking Author unknown -

HOT, COLD DRINKS Simple sbiten 500 g of honey, 700 g of molasses, 5 - 10 g of spices (cinnamon, cloves, hops, mint, etc.), 6 liters of water Boil water and, adding all the ingredients, boil for another 30 minutes. Drink sbiten hot, like tea. In this and other recipes

From the book 800 dishes for fasting days author Gagarina Arina

Hot and cold drinks Curdled milk with apples and orange What you need: 1 glass of curdled milk, 1 apple, 1 tbsp. l. sugar syrup, 2 tbsp. l. orange juice, 1 tsp. shredded kernels walnuts And we start cooking: Grind well

From book Summer soups, okroshka, beetroot and others. We cook like professionals! the author Olga Sladkova

Russian hot and cold soups Okroshka Okroshka with potatoes and tomatoes Kvass - 2 l Yolk of hard-boiled eggs - 1 pc Mustard - 2 g Sugar - 5 g Horseradish root - 3 g Cucumbers - 100 g Tomatoes - 100 g Radis - 50 g Potatoes, cooked in 100 g Lukir, - green - 30 g

From book Festive table French the author Collection of recipes

Hot and cold snacks The French take food very seriously. Snacks on the go are not accepted here. Is at least one meal required to be organized according to all the rules during the day? and in this case, the appetizers appear first on the table. Snacks for the French? not

From the book Diary of the Kremlin diet the author Lukovkina Aurika

Hot and cold dishes Curd pate with ham Requires: 150 g of soft low-fat curd, 50 g of butter, 150 g of ham, milk, salt to taste. Stir the butter in a bowl, gradually add cottage cheese grated through a sieve, finely chopped ham,

From a book of 215 recipes for healthy bones and teeth the author A. A. Sinelnikova

Hot and cold dishes Cottage cheese with egg and green onions Required: 200 g low-fat cottage cheese, 3 tbsp. l. sour cream or milk, 1 egg, 1 tbsp. l. chopped green onions or chives, salt or pickle brine to taste. Grind cottage cheese with a wooden spoon, mix with sour cream

From the Old Innkeeper's 500 Recipe Book the author Polivalina Lyubov Alexandrovna

Hot and cold dishes Curd pate with cod liver Requires: 150 g of soft low-fat cottage cheese, 150 g of canned cod liver in oil, 1 tsp. shredded onions, ground pepper, milk, salt to taste. Grind cottage cheese in a bowl,

From the author's book

Cold appetizers Bean pate. 2 cups boiled beans, 3 tbsp. spoons of red wine, 6 tbsp. spoons olive oil, 2 green peppers, 2 red peppers, 1 onion. Combine and beat with a mixer. Pudding from processed cheese... 400 g processed cheese, 20 g

From the author's book

COLD SNACKS KIEVSKY KIEVSKY VINEGRET Required: 6-8 potatoes, 3 carrots, 2 beets, 2 onions, 3-4 pickled cucumbers, 250 g (1 can) of canned green peas, 200 g of pickled cabbage, vegetable oil, salt. Method of preparation. Boil

Snacks in France, it's not just pre-dinner dishes. Light snacks are an obligatory part of the French aperitif. And an aperitif is by no means only a weak one alcoholic beverage, stimulating appetite. This and delicious dishes, and a great occasion for communication. The roots of this tradition go back to the beginning of the last century, in Belle Epoque, when an aperitif became a separate occasion for meeting friends or business partners. Whether at home, in a cafe, or a little alcohol before lunch or dinner, it was supposed to liberate the guests and improve their appetite. It is believed that a timely and properly taken aperitif relieves digestive problems.

There are no strict rules for organizing an aperitif, so feel free to trust your taste. For an aperitif, you can also serve Lorraine or Alsatian pie, homebaked bread, cheese plate, tartlets with various fillings, sandwiches, sandwiches, tartins and canapes, salads, pates, sausages, seafood, vegetables and more.

Pate- a traditional French appetizer. Usually pates are made from chicken, duck, turkey liver, as well as pork or veal liver and different types meat (ideally - wild boar, roe deer, rabbit, but beef or pork is also suitable). The liver of poultry is ideally combined with fruits and berries - both sweet and sour, and sweet and sour, but in no case with cranberries. But apples, raspberries, blackberries - raw or lightly stewed in oil - will give the dish an exotic and festive look and taste. Mushrooms, cheese, vegetables, herbs are often put in the pate. To make the taste of the pate softer, alcohol is added to it - cognac, nutmeg wine.

Terrin, a popular variety of pâté in France, is a casserole of finely chopped minced meat (meat, vegetable, fish) laid out in several layers, filled with jelly.
Cooking terrine requires strict adherence to the recipe and care. If you don't dry the terrine enough before pouring the jelly, unappetizing white spots will appear on the finished dish.

Despite the name, julienne this is not exactly a French dish, although it is directly related to France. In French cooking, this word denotes a method of cutting young vegetables into thin strips, as well as dishes in which these finely chopped vegetables are included, for example, julienne soup, julienne salad. But since all the ingredients are in our usual julienne, i.e. mushrooms baked in sauce are also cut into thin strips, and this dish is rightfully called julienne.

Meat, chicken, fish, shrimp, tongue, ham are added to julienne. You can cook julienne without meat - only with mushrooms. Onions are a must-have for julienne. As a filling, you can use sour cream thickened with egg or flour, or béchamel sauce. Julienne is served in portioned cocotte makers, in which it was baked. Sprinkle with grated cheese on top.

Tartarus- another popular snack - appeared in the 19th century. Then in French cuisine there was a fashion to imitate kitchens. different nations with the help of sauces, which, according to the chefs, best suited foreign tastes. A sauce for the cuisine of Tatars living in the far east was also created - based on the mayonnaise so beloved by the French, to which they added pickles, capers, lime or lemon juice, gherkins, chopped onions, and black pepper. This sauce is served with seafood and river fish, better fried - it goes well with salmon, trout, sturgeon, cod, haddock, pike perch.
Tartar is also called a dish made from finely chopped raw meat or fish. Steak tartare, beefsteak in Tatar style, - minced meat cutlet surrounded by all the components of tartare sauce has firmly entered the menu of restaurants. In addition, there are many dishes where there is no tartare sauce or raw meat, but all of these are also tartars - a finely chopped composition of various products, accompanied by spicy sauce... There are even dessert fruit tartars.

Tapenade- This is a Provencal seasoning, which is served as an appetizer spread on toast, croutons or sliced raw vegetables... The tapenade contains capers, fresh

Like any other, French cuisine is conventionally divided into folk-peasant and exquisite aristocratic. However, the phrase "French cuisine" is associated exclusively with the sophistication of the culinary arts, as well as with the delicate and delicate taste of dishes. And that makes sense. Indeed, thanks to the efforts of local chefs, the first McDonald's restaurant appeared in France already in 1983!

The French are happy to use any vegetables and herbs in cooking. Dairy products are mainly represented by cheeses, and olive and butter(depending on the region). In coastal areas, seafood is traditionally preferred, in continental areas - pork and game (according to at least once preferred). Frog legs are a delicacy that is used by ordinary French people very, very rarely.

Separately, it should be said about wine and sauces, which are an integral part of the menu of any originally French family. Moreover, often wines are not just drunk, but used in the preparation of all kinds of dishes in a boiled and completely exhausted form during the cooking process. After all, the main thing is not the degree, but the taste, smack and aroma!

In this selection, our culinary experts share French cuisine recipes with photos and step by step instructions cooking. Bon Appetit!





The fame of France was brought by its beautiful graceful language, sunny provinces with lush vineyards, aromatic and light wine. Not inferior in fame and bright taste and famous french dishes... Cooking in this country is the same art form as poetry, painting or music. Interestingly, for the French the word "gourmet" has two readings. This is the name for lovers of abundant feasts and connoisseurs of fine, exquisite dishes... In this article, we will tell you about the popular appetizers, side dishes, desserts and hot dishes that are served in the best French restaurants.

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Snacks

France gave poached eggs to the whole world, duck liver foie gras and such a weird snack like frog legs. It should be added that all of these products go well with wine and precede more hearty main courses.


Hot dishes

Food in different parts of France is completely different. Inhabitants of the southern provinces prefer spicy food with garlic and spices. Alsatians love cabbage and fatty pork. And Burgundy is famous for fish and meat dishes based on wine. However, the difference in tastes smoothes out. There are more than a hundred of them in French cuisine.


Side dishes

In France, cereals are not used. They are replaced by fresh and baked vegetables, among which potatoes are an absolute favorite.


Soups

Everyone has heard of French onion soup. However, besides him, the locals are in use. chicken broth, homemade soups with vegetables and fish soups.


desserts

Since food is treated with great respect in France, it is not surprising that it is enjoyed in other countries as well. Croissants, creme brulee, eclairs - all these delicacies were presented to the world by France.


Baking and baking

Crispy baguettes are a national treasure of France. Dry biscuits are no less famous. However, these recipes are not limited to the culinary talents of local bakers.


Where to taste French cuisine?

The best signature dishes French cuisine is getting closer with CaterMe. Submit just 1 request on the website to receive personalized offers from catering companies and restaurants specializing in cooking onion soup, potofyo and soufflé. And enjoy gourmet snacks, without leaving home.