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Appetizers for the holiday table are a budget option. Snacks for the holiday table - simple, quick and tasty

What are snacks for? – So that guests can be surprised right from the doorstep by the beauty of the festive table, the hospitality of the hosts and a little satisfy the hunger of the arriving guests. Snacks on festive table should be easy to prepare, beautiful, and, of course, tasty. Often the effect of the first course leaves a lasting impression on the entire festive dinner.

Previously, snacks were quite monotonous - sandwiches, herring, sprats. Nowadays a huge variety of recipes have appeared, one better than the other.

In my selection of snacks for the New Year's holiday table, I selected simple and delicious recipes. They will decorate any holiday table. The snacks offered differ in the form of presentation. Choose according to your taste.

Canapes are perhaps the easiest appetizer to prepare. Translated from French, “canapé” means “tiny.” And in fact, this is a “one tooth” snack. A canape is a small piece of white or black bread with a side dish. There are many recipes for canapés, but for the festive New Year's table I offer beautiful versions of this snack.

Ingredients:

white bread – 10 slices
boiled pork – 20 pieces
butter – 100 gr.
olives – 20 pcs.
cucumber, dill for decoration

Cut thinly sliced white bread in half diagonally and spread butter, beautifully lay the boiled pork. We put an olive and a cucumber on a skewer and stick it into a slice of bread with boiled pork.

Canapes with salmon and egg

Very beautiful presentation of the appetizer. You can cook with both red and black caviar.

Ingredients:

rye bread – 10 pcs.
salmon - 10 pcs.
eggs – 5 pcs.
butter – 100 gr.
½ lemon

Dill, green onions, black or red caviar for decoration

Cut black bread into squares, grease with butter and sprinkle green onions. Place the salmon and sprinkle with a little lemon juice. Place half a boiled egg on top. Decorate with dill and caviar.

Canapes with salmon and avocado

Ingredients:

rye bread – 10 pcs.
salmon 10 pcs.
avocado – 1 pc.
olives – 10 pcs.
½ lemon

Dill, black olives, cucumber for garnish

Cut the black bread into squares. Remove the pulp from the avocado, mash with a fork, and add the juice of ½ lemon. Place the salmon, decorate with dill, cucumber and olive on top, secure with a skewer.

And one of the most popular snacks has become tartlets - these are small baskets of dough with various fillings. This basket is an ideal base for appetizers and salads. It looks very beautiful, and what a variety of fillings! You can make your own baskets for the holiday table from shortbread or puff pastry. But if you want to quickly prepare snacks for the holiday table, then simply buy ready-made baskets and fill them according to the recipes below.

Tartlets with caviar and avocado

Ingredients:

red caviar – 75 gr.
avocado – 1 pc.
lemon – ½ pc.
shortcrust pastry tartlets – 15 pcs.
cucumber, parsley for garnish

Remove the avocado pulp with a spoon, mash it until smooth and add the juice of half a lemon, and add a little salt. Place avocado pulp into baskets. Spread 1 tsp on top. red caviar. Garnish with a slice of thinly sliced cucumber and a leaf of parsley.

Tartlets with liver pate

An excellent solution for a buffet. The appetizer is filling and very tasty.

Ingredients:

chicken liver – 500 gr.
onion – 1 pc.
butter – 1 tbsp. l.
vermouth or brandy – 30 ml
salt to taste
Cranberry Sauce
shortcrust pastry tartlets – 20 pcs.
parsley for decoration

Boil the chicken liver (15-20 minutes), fry in sunflower oil. Cut the onion into cubes and fry in butter. In a blender, grind the liver and onion until smooth. Add salt, vermouth or brandy. For beauty, the pate can be placed in tartlets using pastry bag. Garnish with cranberry sauce and parsley on top.

Cheese baskets with pineapple and crab sticks

Do you want to surprise your guests? Then don’t be lazy to prepare such baskets. True, you need to prepare them in advance; the work is quite labor-intensive. And before guests arrive, simply fill the cheese baskets with salad.

Ingredients:

hard cheese - 150 gr.
starch - 1 tbsp. l.
canned pineapple – 100 gr.
crab sticks – 5 pcs.
garlic – 3 cloves
mayonnaise – 2 tbsp. l.
greens and sesame seeds for decoration

For baskets 100 gr. Grate the cheese and mix with starch. 2-3 tbsp. l. Place the cheese on a heated Teflon frying pan and fry for 3-5 minutes on each side. Soft cheese place on an inverted glass and leave until hardened.

Canned pineapples, crab sticks and 50 gr. Cut the cheese into cubes very finely. Add garlic and mayonnaise passed through a press, mix everything. Place the filling into baskets. Garnish with green salad and lightly toasted black sesame seeds.

Lavash appetizer for a festive table with cheese and cranberries

Lavash is also a popular and convenient form of serving snacks to the holiday table. It is also convenient because lavash rolls can be prepared in advance and then there will be more time for other things before guests arrive. There are a great variety of different recipes with pita bread. On New Year's table I only offer a few options.

Ingredients:

lavash with spinach (regular can be used) – 2 pcs.
cream cheese(Philadelphia type) – 300 gr.
Feta cheese – 300 gr.
green onions – 100 gr.
dried cranberries - 300 gr.
lemon – ½ pc. for juice

Mix the cheeses with chopped green onions, add cranberries, and add a little salt. Sprinkle the pita bread with lemon juice, put the filling on it and roll it tightly. Wrap the roll in cling film and place in the refrigerator for a couple of hours. To serve, cut into rings 2 cm thick.

Lavash roll with eggs and cheese

The most simple snack, for which you will always find the necessary ingredients at home. It’s quick to prepare, but again you’ll have to work hard in advance.

Ingredients:

— Armenian lavash – 1 pc.
— chicken eggs – 6 pcs.
- hard cheese - 200 gr.
- dill - 70 gr.
– garlic – 5 cloves
- mustard - 2 tbsp.
- mayonnaise - 100 gr.

Boil the eggs, let them cool and grate them on a coarse grater. Grind the cheese. Finely chop the dill. Press garlic into mayonnaise and mix with mustard. Mix all the ingredients, season with mayonnaise and mustard and spread this mixture on a sheet of lavash. Wrap the pita bread as tightly as possible, wrap it in cling film and put it in the refrigerator for a couple of hours. Cut into portions and decorate with cucumbers or herbs.

New Year's snack - tangerines with garlic

Snack balls are mainly made with cheese. But there are a great many different additives. You can decorate such balls very beautifully on a festive table.

Ingredients:

cheese – 200 gr.
carrots – 1 pc.
pitted olives - how many balls will you get?
3-4 cloves of garlic
mayonnaise – 1 tbsp. l.
salty cookies - straws for twigs
parsley for decoration

Three raw carrots on a fine grater, squeeze out the juice. We also grate the cheese on a fine grater, add chopped garlic and mayonnaise. We form tangerines, stick a piece of cookie-straw into the top and make a leaf for the tangerine from the cockerel. Store the balls in the refrigerator until serving.

Cheese balls with grapes

Incredibly beautiful snack “for one tooth”. Delight your guests with these Rafaelkas with cheese.

Ingredients:

curd cheese – 150 gr.
processed cheese – 100 gr.
pistachios – 150 gr.
large seedless grapes - how many balls will you get?
greenery

Mash the curd cheese and mix it with the melted cheese. Chop the pistachios. We make a flat cake from the cheese, place a grape in the middle and form a ball. Roll the balls in crushed pistachios. Store the balls in the refrigerator until serving.

Cheese balls with tomatoes

Another idea for a beautiful appetizer in the form of balls, only inside is not a grape, but a cherry tomato,

Ingredients:

feta cheese (curd cheese is possible) – 200 gr.
butter – 2 tbsp. l.
cherry tomatoes (small) – how many balls will you get?
2 cloves garlic
sesame
parsley and dill

Lightly fry the sesame seeds in a dry frying pan until golden brown. Mash the cheese with a fork, mix in softened butter, add chopped garlic, and pepper. We make a flat cake from the cheese, place a tomato in the middle and form a ball. Roll the balls in sesame seeds or finely chopped herbs. Store the balls in the refrigerator until serving.

Fish appetizer for the holiday table - salmon and cheese turrets

Fish snacks are not only a decoration for the festive table, but also a certain element of well-being. After all, appetizers with red, and even more so with black caviar, salmon or salmon, have given the hosts of the feast respectability since ancient times. We will not give up such a beautiful tradition, especially since dishes with fish and caviar are extremely beautiful and easy to prepare.

Ingredients:

Smoked salmon – 400 gr.
Cream cheese – 400 gr.
Green onions - for garnish
Eggs – 3 pcs.
Garlic – 2 cloves
Salt, pepper to taste

Boil the eggs first and cool. Cut the salmon into thin strips. Place the muffin tins on a flat surface, such as a tray, line with cling film, place the sliced salmon on the bottom of the tin so that its edges protrude slightly. Now, using a blender, grind the eggs, garlic and green onions, add cream cheese, salt and pepper. Place the creamy filling into each salmon mold so that the filling protrudes slightly from the mold. Top with the protruding ends of the salmon. ends cling film also wrap. Place a kitchen cutting board with some weight on top of the molds. This is necessary in order to compact the filling. Leave in the refrigerator for 2-3 hours. When serving, garnish with strips of green onions.

Puff pastry canapes with salmon

Ingredients:

puff pastry– 450 gr.
egg – 1 pc.
Camembert or Brie cheese – 100 gr.
salted salmon – 200 gr.
butter – 50 gr.
cream – 150 ml
parsley and basil - 1 tbsp. l.
dill for decoration

Pre-defrost frozen puff pastry, cut into diamonds and place on a baking sheet greased with butter. Brush the diamonds on top with beaten egg yolk and place in an oven preheated at 170°C for 20-30 minutes. Whip the cream. Using a blender, mix Camembert cheese (or Brie) with butter, add cream and finely chopped parsley and basil. Place cream on each diamond and a slice of salmon on top. Garnish with a sprig of dill or a slice of lemon. For variety, you can place shrimp on half of the canapes.

Salted trout aspic with cucumber

A chic appetizer in portioned glasses or glasses, it looks very festive and will certainly decorate the holiday table.

Ingredients:

cucumber – 3 pcs.
lemon for juice – 1 pc.
lightly salted trout (salmon) – 200 gr.
cream cheese – 200 gr.
cream – 100 ml.
sun-dried tomatoes – 20 gr.
gelatin – 20 gr.
vegetable broth – 200 ml.
salt, pepper to taste
dill

Gelatin soak cold water until swelling. Dissolve gelatin in vegetable broth while heating. Let cool slightly, pour into serving glasses, add sliced cucumbers to the broth and refrigerate until solidified. In a blender, beat cream cheese and cream, add finely chopped sun-dried tomatoes and dill. Spread the cream onto the frozen jelly. Place in the refrigerator for another 30 minutes. Before serving, place a slice of trout in each glass and garnish with a sprig of dill.

Cheese baskets with salmon cream

I suggest serving the snack again in a cheese basket. Guests will enjoy the most delicate salty cream.

Ingredients:

smoked salmon – 100 gr.
processed cheese – 200 gr.
grated ginger root – 1 tsp.
hard cheese for baskets – 100 gr.
parsley, dill
pomegranate seeds for decoration
salt, pepper to taste

Prepare a cheese basket. To do this, grate the cheese, 2-3 tbsp. l. Place the cheese in a thin layer in the form of a circle on a baking sheet lined with baking paper. Place the baking sheet in the oven and bake until the cheese is melted. Quickly place the soft cheese on an inverted glass and leave until it hardens.

Now grind the salmon fillet, processed cheese, grated ginger and chopped herbs in a blender. Using a pastry bag, spread the cream beautifully into cheese baskets. Top with herbs and pomegranate seeds.

Pork roll with cranberries for the holiday table

Preparing rolls requires certain skills and time, but the snack will turn out to be signature, and you will receive many compliments and words of gratitude from your guests. Rolls and rolls can be made from meat, cheese, and vegetables. And there are also a great variety of toppings for this dish!

Ingredients:

pork (preferably neck or carbonate) – 1.5 kg
cranberries – 150 gr.
cognac – 50 gr.
thyme to taste
sunflower oil
salt, pepper to taste

Pour cognac over the cranberries and leave for 30 minutes. In a piece of pork, make a cut in the center, not reaching the end 1-2 cm. Open the meat like a book, beat it well with a hammer so that the thickness of the meat is about 2 cm. Salt, pepper and sprinkle with thyme leaves.

Drain the cognac from the cranberries, place the cranberries on the meat and roll them tightly into a roll. We tie the meat with thread and grease it with oil. Bake in the oven at 180°C, periodically pouring juice from the meat. This roll is good both hot and cold.

Cheese rolls with Korean carrots

A bright and spicy snack. Men will appreciate this over a glass.

Ingredients:

processed sheet cheese - 16 pcs.
Korean carrots – 300 gr.
egg – 3 pcs.
garlic – 2 cloves
cream 30% fat - 3 tbsp. l.
mustard, salt, pepper - to taste
dill for decoration

Boil the eggs. Grind eggs, Korean carrots, and garlic in a blender. Pour in the cream and beat until creamy. For those who like it spicy, you can add mustard, salt and pepper to taste. Lay out the cheese sheets, put the filling on them and roll into rolls. Finely chop the dill and roll the rolls in it.

Eggplant appetizer with walnuts

I often prepare these eggplant rolls for guests, and the appetizer disappears from the table in the blink of an eye.

Ingredients:

eggplant – 2 pcs.
walnuts– 1 cup
Greek yogurt (can be replaced with sour cream) – 70 gr.
garlic – 2 cloves
cilantro – 1 bunch
lemon juice – 2 tsp.
pomegranate – 1 pc.
olive oil
salt to taste

Cut the eggplants into thin strips lengthwise. Rub each strip with salt and leave for 15 minutes. Remove excess salt with a paper towel. Fry the eggplant strips in olive oil on both sides until golden brown. Mix chopped walnuts, finely chopped garlic, pomegranate seeds, cilantro and yogurt. Add lemon juice and add a little salt. Place 1 tbsp on the edge of the eggplant strip. l. nut filling and wrap it in a roll. Cool and garnish with pomegranate seeds and chopped cilantro before serving.

In this collection, I tried to offer you interesting recipes for delicious and original snacks not only for the New Year, but also for any holiday table. All snacks do not require any special skills; anyone can prepare them.

When we talk about snacks, the imagination immediately draws a festive table. And it’s not surprising: who would bother cutting sandwiches for breakfast or building multi-story compositions of vegetables for a regular dinner? I don’t argue, there are, of course, fans. And to be honest, sometimes I like to tinker with stuffing vegetables without any special occasion. But still, for the most part, people prepare original snacks for the holiday table; recipes with photos are specially collected in this section for those who want to please guests for a birthday, for example, or prepare for a corporate buffet.

Lightly salted cucumbers with garlic and herbs instant cooking

In the middle of summer, it would be a sin not to add salt to a pot of lightly salted cucumbers. The most interesting thing is that it seems that it couldn’t be simpler, and the proportions of the brine play a significant role in this matter. We present the ideal option.

Zucchini rolls with different fillings

3 options for zucchini rolls - for every taste: festive with red fish, diet with goat cheese and vegan with nut butter. The first recipe shows the process of wrapping rolls with all the details and step-by-step photos.

Sandwiches with sprats

Bright, extremely tasty and mega-budget sandwiches with sprats for the holiday table. Try it - you will be pleasantly surprised by how easy it is to prepare.

Birthday cake from chicken liver

False caviar

An original and extremely budget-friendly appetizer for the holiday table - from herring, processed cheese and carrots we will prepare caviar, which tastes amazingly like red caviar.

Snack cake made from waffle cakes

Snack cakes are at the peak of popularity right now. They are easy to prepare, and they look much more impressive than traditional salads. This cake is perfect for a buffet table.

Cabbage in hot brine

An excellent snack for the holiday table and for every day. The cabbage looks very impressive, crispy, juicy, very, very tasty.

Lightly salted tomatoes Armenian with garlic

Finding the perfect vegetable combinations is my hobby. Sometimes it is enough to add just one ingredient to make a dish sparkle with all the colors of flavors. Everyone knows that garlic and tomatoes are good. And if you add a generous portion of chopped herbs, you get a real delicious meal! In addition to everything, the appetizer looks very aesthetically pleasing - take it and immediately put it on the festive table.

Instant marinated eggplants

A quick and very tasty vegetable appetizer made from eggplants marinated in a spicy marinade with garlic and dill.

Marinated squid

Squids are seafood with a neutral taste, which you need to know how to cook correctly so that the dishes from them turn out tasty and not tough. We present a very simple and at the same time unusual recipe light snack.

Shrimp fried with garlic in soy sauce

A delicious snack to go with beer - shrimp are quickly fried in garlic oil and caramelized with a mixture of soy sauce and sugar (ideally cane).

Armenian bean paste

Red beans, boiled until soft, are pureed in a blender and mixed with fried onions, walnuts, herbs, spices and a small amount of vegetable oil.

Shrimp in creamy garlic sauce

The shrimp are prepared using Italian technology, a simple set of products, a sequence of actions that is understandable and accessible to anyone. It will take you about 15 minutes. Try it, you won’t regret it!

Shrimps in batter

A very interesting and easy to prepare dish - juicy shrimp in a crispy batter crust. Prepares instantly and eats even faster.

Profiteroles with unsweetened cheese filling

If you enjoy surprising guests as much as spending time in the kitchen, then try baking these little profiteroles that can be filled with any salad or side dish. The dough is easy to prepare. You get a lot of profiteroles.

Classic mincemeat

No matter how many times I tried forshmak, I was always surprised - what do people find in it? It turned out that before the classic mincemeat, these dishes were like the moon. Try how this national dish is actually prepared.

Rice balls with shrimp and pineapple

If you want to learn how to make Japanese food, try starting with these rice balls. They are much easier to prepare than rolls. No special products are needed (nori, wasabi, etc.). Double-breaded and deep-fried, the rice balls with a juicy filling will please both family and guests.

Stuffed pike in the oven

Stuffed pike on a festive table is something that can really surprise guests. Think it's too difficult to prepare? Welcome to the kitchen, where stuffing is currently underway. The process is reflected in detail in step-by-step photos.

The most delicious sandwiches with crab sticks

These sandwiches are the easiest way to quickly prepare a holiday snack for an unassuming group of guests.

Korean-style tomatoes – you won’t find anything tastier!

A delicious appetizer of tomatoes in a spicy vegetable sauce will be ready the very next day after you set it to marinate. Korean-style tomatoes are perfect for a holiday table, because you can’t find a better appetizer.

Eggplant rolls with cheese and garlic

The traditions of our latitudes involve celebrating family celebrations with rich feasts. Perhaps it would be much easier to book a table at a restaurant. But our man does not look for easy ways. After all, a family celebration is both traditions and a special atmosphere that is created through the efforts of the hostess. Of course, preparing a festive table always requires a lot of time and effort. But the most difficult thing is to create a menu that reflects the preferences of all guests. Luckily, there are holiday snacks that everyone loves. Like these Eggplant Rolls with Cheese and Garlic.

Lavash roll with crab sticks

How to Make Holiday Snacks - 15 Varieties

Festive snack - "Gourmet"

This holiday appetizer is distinguished by its freshness and lightness. Despite all this, it is incredibly filling. Mini-canapés “Exquisite” do not take much time, which is extremely important in the process of preparing for the celebration. Moreover, it is highly advisable to make them the day before the feast so that they are soaked. And this, great opportunity leave yourself less to do on a holiday.

Ingredients:

Ready-made Napoleon cakes - 3 pcs.
Canned saury - 1 can (240 g)
Cheese - 300 gr
Eggs - 3 pcs
Mayonnaise - 200 gr
Olives - for decoration

Preparation:

At the preparation stage, you need to hard-boil the eggs and cool them.

Place the first cake in a large container or on a baking sheet. Coat the top well with mayonnaise and place the saury mashed with a fork on it, along with the liquid.

Coat the second cake with mayonnaise on both sides, cover the first with it and put grated cheese on it.

Cover the third cake layer with mayonnaise on both sides. Place grated eggs on it.

Place the appetizer in the refrigerator to steep for at least 5 hours. The longer it sits, the better the cakes will be soaked and the taste will be more delicate.

Before serving, cut the appetizer into small pieces. Insert a toothpick with an olive on top into each and place everything on a large plate.

The festive appetizer “Gourmet” does not require much trouble and does not linger on the table for long

Another snack option that can be prepared for future use. Almost everyone eats chicken liver pate. It is quite dietary and has a pleasant texture. When our mothers and grandmothers were young, pates were placed on the table in bowls. This version of chicken pate requires portioned serving and elegant presentation.

Ingredients:

Chicken liver - 0.5 kg
Onions - 2 pcs (large)
Carrots - 1 pc.
Garlic - 3 cloves
Vegetable oil - 30 ml
Butter - 100 gr
Thyme - 0.5 tsp
Sage - 0.5 tsp
Ground black pepper - 0.5 tsp
Ground allspice - ¼ tsp
Salt - 0.5 tsp
Cognac - 2 tbsp
Lettuce leaves
Greenery

Preparation:

This recipe does not require lengthy preparation of ingredients. The chicken liver must be washed, cleaned of excess veins and films (if any), and allowed to drain. Cut the carrots and onions randomly into small pieces. (Carrots can be grated on a coarse grater). Finely chop the garlic

Pour sunflower oil into a hot frying pan and wait a few seconds until it warms up. Add onions and carrots. Fry vegetables over medium heat for approximately 4 minutes. When the onions and carrots are soft, add finely chopped garlic, thyme and sage. Mix the vegetables with spices, let simmer for about a minute so that the flavors become friends and add the chicken liver.

Mix all ingredients. Cover with a lid and simmer for 8-10 minutes over low heat, stirring occasionally. Monitor the readiness, if blood comes out of the liver after this time, hold for a couple more minutes.

Add 2 tablespoons of cognac to the liver. Mix thoroughly and leave to simmer over low heat for about 1 minute. The lid should not be covered so that the alcohol vapors evaporate. Add pepper, salt and butter. Stir and let cool slightly, about 10 minutes.

Using an immersion blender, turn the finished liver mass into a homogeneous puree.

Line a deep rectangular bread or muffin pan with cling film. Place the prepared mixture on it and compact it tightly. Seal the top with foil and leave at room temperature until completely cooled. Then put it in the refrigerator for 4-6 hours, preferably overnight.

After this time, carefully remove the pate from the mold, release it from the film and place it on a plate with lettuce leaves. Before serving, carefully cut the pate into portions and then garnish with herbs.

Festive appetizer is ready.

Not a single feast is complete without traditional pancakes. However, times change and pancakes require variety. Has entered our lives tightly Japanese food and now you won’t surprise anyone with a variety of sushi. This recipe is a mix of tradition and innovation. Original snack pancakes with spicy red fish.

Ingredients:

Red fish - 250 gr
Red caviar - 50 gr
Potatoes - 300 gr
Sour cream - 2 tbsp
Butter - 50 gr
Egg - 2 pcs
Milk - 0.5 l
Flour - 2 cups
Vegetable oil - 1 tbsp. l
Salt, sugar - to taste

Preparation:

Prepare pancakes. To do this, mix two eggs thoroughly with a pinch of salt and mountain sugar. Add 0.5 liters of milk to this mixture and gradually add 2 cups of flour. To speed up the process, it is better to beat with a mixer. But, if it is more convenient for you to do this with a whisk, use it. After thoroughly stirring, leave the pancake dough for 10-15 minutes so that it rests and the flour disperses. After this, it will be clear whether it is of optimal thickness. If the dough is thick, add water or milk.

Pour sunflower oil into the dough, mix well and fry the pancakes in a dry frying pan.

If you don’t have a mixer or a good whisk on hand, but you want pancakes, replace half the milk with non-salted water and sparkling water. The bubbles in the water will work great with the flour. And even if you only have a fork in your arsenal, your pancakes will turn out lump-free. The main thing is to thoroughly mix all the ingredients and let the dough stand for 7-10 minutes.

Peel, wash, cut the potatoes as desired and boil. Add butter, sour cream to the finished potatoes and mash them in any way you are familiar with.

Cut the red fish into long, thin slices

Spread the pancake mashed potatoes. Stepping back a few centimeters from the edge, lay out a strip of red fish and caviar. Roll the pancake tightly.

Cut the wrapped pancake rolls into small portions, 4-6 cm thick.

Fast, beautiful and delicious snack- ready. You can serve the rolls either on a cutting board or on a platter.

When preparing a festive table, you always want to please your guests with something unusual. Nowadays you won’t surprise anyone with all kinds of rolls, but for the most part, they use a flour base. The “Tenderness” appetizer is unusual in that this roll does not require flour at all. Therefore, it is suitable even for those who are on a diet.

Ingredients:

Carrots - 400 gr
Eggs - 4 pcs
Ricotta cheese (can be replaced with any cream cheese) - 250 g
Garlic - 2 cloves
Dill - 1 bunch
Butter - 50 gr
Sunflower oil - 1 tbsp
Salt, pepper - to taste

Preparation:

Grate the carrots on a coarse grater. Heat a frying pan on the stove. Put butter and add a spoonful of sunflower oil so it doesn't burn. Place carrots in the pan. Add salt, add black pepper and simmer covered for 15-20 minutes.

Take 4 eggs and carefully separate the yolk from the white. Beat the whites with a mixer, adding a pinch of salt, until they form a strong foam with stable peaks.

Pour the finished carrots into a convenient container and cool. After that, add 4 yolks to it and mix well. Gradually, in small portions, add the whites and carefully mix with a whisk to keep air bubbles in the mixture.

Place a silicone mat or parchment paper on a baking sheet. Spread the mixture evenly and bake in the oven for 10-15 minutes at 180°C.

While the mixture is baking, place the cream cheese in a bowl and, using a garlic press, squeeze 2 cloves of garlic into it. Add finely chopped dill, salt and pepper to taste and mix well with a fork.

Remove the prepared egg-carrot mixture from the oven, spread cheese and herbs on top and carefully roll into a roll. We roll it tightly in cling film and place it in the refrigerator overnight. If you don't have that much time to wait, then 3-4 hours will be enough.

Cut the cooled and soaked roll into portions with a sharp knife and place on a plate. You can decorate the appetizer with herbs or fresh vegetables. Use your imagination and your snack will be perfect.

These savory balls always stand out on the holiday table. They look very neat. And their small size allows each guest to try the appetizer, leaving room in the stomach for other dishes. And the combination of products here is harmonious and thoughtful.

Ingredients:

Canned cod liver - 1 can
Potatoes (boiled in their jackets) - 2 pcs.
Hard cheese - 50 gr
Small onions - 2-3 pcs.
Eggs - 2 pcs
Parsley - 1 bunch
Soy sauce - 2 tbsp. l
Sesame - 3 tbsp. l
Salt, pepper - to taste

Preparation:

Boil the eggs, cool and peel. Boil the potatoes in their skins and peel them the same way. At this point, everyone is serious preparatory work can be considered completed.

Grate eggs, potatoes and hard cheese on a coarse grater. Mash the cod liver with a fork. Onion Finely chop and chop the greens.

Place all ingredients in a common container, add soy sauce and mix thoroughly. Add salt and pepper to taste.

Form small balls, the size of a medium chestnut. It’s good to roll them in sesame seeds, which can be fried first.

Our simple, and at the same time, delicious appetizer is ready. All that remains is to place the spicy cod liver balls on dishes and serve.

A variation on the theme of the salad “Herring under a fur coat”, made in the form of an original appetizer, turned into potato strawberries with mackerel. The ingredients for both dishes are similar, but the presentation of the appetizer has its own twist. Firstly, you don’t need to take anything from the common salad bowl - each strawberry is a separate portion. And secondly, a bright appetizer can decorate any table.

Ingredients:

Spicy salted mackerel - ½ piece
Potatoes - 600 gr.
Sunflower oil - 1 tbsp
Ground nutmeg - ½ tsp
Boiled beets - 1 piece
Salt - ½ tbsp
Red onion - ½ piece
Walnuts - 20 gr
Processed cheese (soft) - 50 g
Parsley
Sesame seeds

Preparation:

Peel, wash, cut the potatoes as desired and cook until tender. Then, add 1 tbsp vegetable oil and 1/3 tsp nutmeg. Make puree in your usual way.

1 medium-sized mackerel fillet, completely pitted and cut into small cubes. Finely chop half the onion and add to the fish. Send chopped walnuts and melted cheese there. Mix the resulting mass well.

Spread about 1 tablespoon of slightly cooled puree in your hand, put the fish mixture in the middle and form a potato strawberry with a spicy filling. Place the strawberry preparations on the board.

Grate the boiled red beets on a fine grater and, using gauze, squeeze out the juice. Now, use a spoon to dip the strawberries into the juice and return them to the board to dry.

Using parsley leaves, make tails for the strawberries, and sesame seeds will play the role of grains.

All that remains is to put the snack on a plate, and the strawberry mood will reign on the table even in winter.

Despite the original and refined presentation, “Log” is prepared quickly, and the ingredients for it are available. The traditional products used in the appetizer will please almost all the guests gathered at the table.

Ingredients:

Chicken liver - 600 gr
Onion - 1 piece
Refined sunflower oil - 3 tbsp. l
Milk - 50 ml
Wheat flour - 2 tbsp. l
Cream 33% - 150 ml
Salt - 0.75 tsp
Processed cheese - 200 gr
Chicken eggs - 3 pcs

Preparation:

The log consists of two parts - a cheese-egg crust and chicken liver pate. Let's start by preparing the pate. To do this, the veins must be removed from the liver and cut into pieces. Cut the onion into small cubes.

Pour sunflower oil into a hot frying pan and, stirring occasionally, fry the liver and onions until tender.

At the end of cooking, pour the cream into the pan, add salt and pepper to taste, stir and heat everything over medium heat for 1-2 minutes.

Place the finished liver with cream in a blender and puree until smooth and homogeneous.

To prepare the cheese-egg cake, you need to combine eggs, milk, flour and beat well with a whisk. Add processed cheese grated on a medium grater to the finished mass. Mix everything thoroughly.

Line a deep tin 20x30 cm with baking paper, pour the cheese and egg mixture into it and bake in an oven preheated to 190°C for 10-12 minutes.

Turn the finished omelette over and remove the parchment while still hot.

Place 2/3 of the filling on top, distribute evenly and roll tightly into a roll. Wrap the log tightly in foil, let cool slightly and place in the refrigerator for 1 hour.

Cut off several pieces from the log, which will act as knots during the decorating process.

Take a dish, place a log on it and grease with the remaining liver mass. Place the cut-off parts of the log onto the log. And also decorate them with pate. Create the relief of the bark using a fork.

An original appetizer that will look appropriate on the holiday table is ready. It looks excellent, and little time was spent preparing it.

This snack is real stick lifesaver. If the guests warned about their arrival literally half an hour in advance, and there was only time left to run to the store. It is appropriate to serve it at the holiday table if you plan to put wine on it. And don’t worry if you couldn’t find Philadelphia in the nearest store near your home. It can be replaced with any cream cheese and even whipped cottage cheese.

Ingredients:

Philadelphia cheese or similar cream cheese - 200 gr
Seedless grapes 0.5 kg
Unsalted pistachios ½ cup
Lettuce leaves - a bunch

Preparation:

If pistachios are in shell, you must first peel them. Next, they should be crushed, but not into flour, so a coffee grinder is not suitable for this purpose. You can take a rolling pin or crush the pistachios a little with a blender (make sure it doesn't overheat).

Preparing snacks couldn't be easier. To make it more convenient to work, you can wear gloves or constantly wet your hands with cold water.

Using a teaspoon, break off a piece of cream cheese. Flatten it a little in your hands and place a grape inside.

Roll up the ball. Place it in a container with pistachios and sprinkle it on all sides.

Place the balls on a plate decorated with lettuce leaves.

The original appetizer is ready. For all its simplicity, it goes perfectly with wine and harmoniously complements your table.

Air profiteroles are always appropriate for the table. If in childhood we perceived them exclusively as dessert, then with age the fillings for them became not only sweet. By combining crab meat, cheese, fresh cucumber and by placing all this in profiteroles, you can get a great snack. In addition, its preparation does not take much time.

Ingredients:

Profiteroles from choux pastry - 10 pcs
Crab meat - 240 gr
Eggs - 3 pcs
Processed cheese - 100 gr
Fresh cucumber - 1 piece
Canned corn - 1 can
Green onions - a small bunch
Mayonnaise - 3-4 tbsp. l
Salt, pepper - to taste

Preparation:

Buy profiteroles at the store, or prepare them yourself in advance.

Grate the eggs and crab meat on a fine grater.

Crab meat and crab sticks are difficult to grate. To make this much easier, place them in the freezer for about 30 minutes. However, remember that if you freeze crab meat, it will become impossible to work with it and you risk losing time.

Cut green onions and cucumber into small cubes.

Grate the processed cheese on a fine grater and mix with mayonnaise in a separate bowl.

Transfer the mixture into a container with the eggs and crab meat. Add canned corn there too. Mix the mixture thoroughly. Add salt and pepper to taste. Optional. You can squeeze out a clove of garlic.

Make a cut in the profiteroles and fill them with the prepared filling. Place on a platter and serve. This appetizer will be delicious both immediately and after a little brewing.

The original recipe for “Fly agarics” will add variety to your holiday table. It consists of simple components, and reproducing it is as easy as shelling pears.

Ingredients:

Cherry tomatoes - 300 gr
Eggs - 2 pcs
Ham - 200 gr
Hard cheese - 200 gr
Dill greens - 50 gr
Mayonnaise - packaging
Salad mix - packaging
Salt, pepper - to taste

Preparation:

Hard boil the eggs. Cool, clean. Grate on a coarse grater. Also, grate the cheese on a coarse grater. Cut the ham into small cubes. Combine all prepared ingredients in a convenient container. Season with mayonnaise, add salt and pepper to taste, stir until smooth.

Cut the cucumber into slices, approximately 0.5 cm thick. Cut the cherry tomatoes in half.

Place lettuce leaves and chopped dill on a plate. Place cucumber slices on top.

Let's start forming mushrooms. To do this, take the prepared mass with a teaspoon and make balls out of it. We place them on cucumber pedestals. This will be the base of the mushroom. Next, we put half a tomato on the leg - the cap is ready. All that remains is to turn the mushroom into a fly agaric. To do this, put mayonnaise dots on the cap.

Just half an hour and the original holiday fly agarics are ready.

Now that you can buy eggplants in the store all year round, you can pamper your guests with the “Mother-in-Law’s Tongue” snack not only in the summer. It will be a spicy addition to various dishes and goes perfectly with strong drinks.

Ingredients:

Eggplants - 1 kg
Tomatoes - 2-3 pcs.
Garlic - 2 cloves
Mayonnaise - 20 gr
Sunflower oil - 100 ml
Salt to taste

Preparation:

Cut the eggplants into thin slices and sprinkle with salt. This is necessary not only so that they give off bitterness (now eggplants are no longer bitter), but also to “pull” water out of them.

Let the eggplants sit for an hour and a half, rinse well, squeeze and dry with a paper towel.

Fry the eggplants. Prepared in this way, they will take in much less oil.

Cut the tomatoes into small slices.

Squeeze the garlic through a garlic press and mix with mayonnaise. If you are afraid that the snack will be too hot, take 1 clove of garlic.

Spread on fried eggplants ready-made mixture. Place a piece of tomato on top and roll into a roll.

Place the finished rolls on a plate decorated with lettuce leaves.

The delicious and very popular snack “Mother-in-Law’s Tongue” is ready. During the season, it can be prepared not only for the festive table.

The holiday table always requires variety. Surprise your guests with a fresh appetizer with avocado, cucumber and crabmeat. The harmonious combination of products makes this snack light, despite the presence of mayonnaise.

Ingredients:

Crab meat - 150 gr
Avocado - 1 piece
Cucumber - 1 piece
Curd cheese - 60 gr
Mayonnaise - 1 tbsp
Greens - to taste
Ready-made tartlets - 1 pack
Lemon juice - to taste
Salt, pepper - to taste

Preparation:

Cut a ripe, soft avocado in half and remove the pit. Use a spoon to scoop out the pulp from the fruit. If you want to use the peel instead of snack molds, remove the pulp carefully so as not to damage the walls of the fruit.

Mash the pulp with a fork, add salt, pepper and lemon juice to taste.

Avocado is a fruit rich in iron. Per 100 grams of product, it contains 0.6 mg of iron. Therefore, when exposed to air, avocados quickly darken and lose their attractive appearance, which is highly undesirable when preparing holiday snacks. To avoid browning, sprinkle the avocado pulp with lemon or lime juice. This will not only add flavor to the dish, but will also prevent color loss. The same rule applies to apples.

Cut the crab meat into small cubes and add the avocado to the pulp. Send there a cucumber, grated on a medium-sized grater, as well as curd cheese. Season everything with mayonnaise and mix thoroughly. If desired, you can add finely chopped dill.

The bulk of the work has been done. All that remains is to decorate the appetizer beautifully.

There may be several submission options. First, use avocado boats. Second, place the savory snack in the prepared tartlets.

Festive appetizer with crab meat is ready. This is an excellent alternative to the familiar salad with crab meat and canned corn.

This hearty snack option for the holiday table is equally good either cold or hot. At the table, the “Peacock Tail” made from eggplant sells with a bang. And it’s worth keeping in mind that the appetizer is portioned, so prepare as many fragrant tails as the number of guests you invited.

Ingredients for 2 servings:

Eggplant - 2 pcs
Hard cheese (which melts well) - 200 g
Tomatoes - 500 grams
Garlic - 2 cloves
Sunflower oil - 50 gr
Salt, pepper - to taste

Preparation:

Cut the eggplants into thin slices from nose to tail, but do not cut completely. The tail of the eggplant is the base of the tail, on which everything rests.

Cut the tomatoes into slices, and 150 grams of cheese into thin slices.

Pressed through a garlic press or finely chopped garlic, mix with salt. Rub this mixture onto each eggplant fan. Next, place slices of tomatoes and slices of cheese on them.

Line a deep baking tray with foil and grease sunflower oil. Carefully place the resulting “sandwiches” on it, spreading them out like a fan.

Preheat the oven to 180°C and place the dish there for 30 minutes. After this time, remove the “tails” from the oven and sprinkle the remaining grated cheese on top. As soon as the cheese is browned, the appetizer is ready.

You can serve Peacock Tail in two ways - either by bringing it to the table on a baking sheet and laying it out directly in front of the guests. Or, immediately, portion it onto everyone’s plate.

Seafood is much better for appetizers than meat. And this is no wonder, because they are light, allow you to whet your appetite and prepare your stomach for the main dishes. An original appetizer of squid filled with cottage cheese and shrimp will be the recipe that your guests will ask for.

Ingredients:

Squids - 3 pcs.
Cottage cheese - 400 gr
Shrimp - 200 gr
Garlic - 3 cloves
Salt - to taste
Green onion - 3 feathers
Red paprika - 1 piece
Mayonnaise - 2 tbsp. l
Mixture of ground peppers - 1 tsp

Preparation:

Clean the squid thoroughly. Remove skin and all films. Remove fins.

Finely chop the garlic and herbs. Cut the paprika into cubes.

Combine cottage cheese with mayonnaise, add garlic, herbs, paprika, a mixture of peppers and mix thoroughly.

If the shrimp are raw, boil them in salted water for 5 minutes and remove the shells. But, you can buy a package of ready-made shrimp.

Combine all ingredients together, salt and pepper to taste. Minced squid is ready.

Boil squid carcasses in lightly salted water for 2-4 minutes. It is important not to overcook them, otherwise they will become rubbery.

Remove the squids to a colander and run cold water over them.

Stuff the prepared carcasses tightly with the curd mixture and refrigerate for several hours. Before serving, cut the squid into portions.

Light snack - ready.

Lavash is a universal base for various kinds of snacks. Each time you wrap a different filling in it, you will get a completely different dish. This snack option includes crab sticks in its recipe, which allows you to create a tasty, satisfying and at the same time, budget-friendly dish. You can use ham, chicken or fish.

Ingredients:

Thin lavash - 2 pcs
Eggs - 3 pcs
Crab sticks - 200 gr
Russian cheese - 100 gr
Processed cheese - 200 gr
Garlic - 3-4 cloves
Greens (parsley, dill, green onions) - to taste
Ground black pepper - to taste
Mayonnaise - 200 gr

Preparation:

Prepare all the ingredients for the pita roll. To do this, hard-boil the eggs, cool and grate on a coarse grater. Finely chop the crab sticks. Pass the garlic through a garlic press. Add finely chopped greens, season everything with mayonnaise and mix well.

Place 1 pita bread on the table and thoroughly coat it with half the filling. Try to distribute it evenly. Next, place the second pita bread and spread it with the second half of the filling.

Now carefully and neatly roll the pita bread into a tight roll. It is advisable to wrap it in cling film or foil.

Place the roll in the refrigerator for 3-4 hours, or preferably overnight.

Before serving, remove the film and cut into pieces 3-4 cm thick.

This appetizer is convenient because it can be prepared the day before the celebration and not only will it not be lost taste qualities, and it will become even piquant and richer.

Every year people celebrate a large number of a wide variety of holidays. New Year, Easter and Christmas are just the biggest ones. If you dig deeper, you might be surprised that there is a holiday literally every day.

That's why we decided it was time to help you prepare your holiday table. At least with snacks. We've got you covered with ham rolls, ham cheese snacks, tartlets, cod liver balls and even chip snacks. All this is quite diverse and we really hope you enjoy it.

We believe that an appetizer should not only be beautiful, but also tasty, bright, colorful, and sometimes even spicy and unusual. What do you think about it?

All prepared recipes have already been tested by us and it has been proven that each of you can prepare them for your holiday, because all the products are quite affordable, both in availability and in cost.

Everything will be incredibly tasty, trust us and quickly run for groceries. All recipes are simple to prepare, they are clear and quick. And this is exactly what the modern housewife needs. Little time + affordable ingredients + simple preparation = delicious snack. Incredible, right?

Preparing snacks, like other types of dishes, has its own nuances. But here, the nuances are, of course, easier. For example, we don’t have any advice about not ventilating the room, because we won’t be raising any dough. There are no rules about what yeast should be or how to dilute it. It doesn’t matter to us what type of extraction the oil is or how best to brew the lemon syrup. There will be different rules here.

First of all, think about the satiety of your dish. The appetizer should not satiate your guest too much, because after the appetizer there is a first course, then the main course and dessert. So think about everything in advance and do not satiate your guests on the spot;
The appearance of the snack does not play a minor role. This rule comes first along with calorie content. Snacks should be pleasing to the eye, very appetizing and attractive. So much so that you want to eat them all at once, without even feeling their aroma;
And, of course, size. This is a secondary issue, but no less important. The snack should be as compact as possible. Ideally, it should fit entirely into the mouth. That's why it's a snack, just to have a bite.

If you are ready to write down recipes and remember the three basic rules of cooking, then we begin.

Savory ham rolls for appetizer

Cooking time

calorie content per 100 grams

Cheese and garlic are often great friends in different dishes. Let our appetizer be no exception. We have prepared a ham filling based on these ingredients, also some greens, hearty eggs and the masterpiece is already on your table.

How to cook:

Tip: alternatively, the rolls can be served on lettuce leaves or placed in a pyramid on a flat dish.

It will be truly unusual and perhaps strange for someone else. But trust us, it's worth it. Decide on such an experiment, and you will never regret it.

It will take 15 minutes to cook + cooling time.

How many calories – 293 calories.

How to cook:

Pour gelatin into an empty and small saucepan;
Pour the cream over the gelatin and set aside for ten minutes until it swells;
Place the swollen gelatin on the stove and turn on the gas to completely dissolve the mass;
Rinse the dill and chop it;
Peel and chop the garlic in any way;
Combine cheese with dill, gelatin, garlic and mayonnaise;
Mix the mass;
Unfold a small piece of cling film and place the resulting cheese mass on it and spread it into a thin layer;
Place slices of ham on half of the layer;
Cover the ham with the second half of the cheese mixture and wrap everything with film;
Place the almost finished snack in the refrigerator for several hours;
Cut the finished appetizer into cubes or rings and serve.

Tip: the snack cubes can be decorated with cherry tomatoes and baby mozzarella.

Several types of cheese in the company of crab meat (not crab sticks, mind you) will drive you crazy. You have never eaten such deliciousness before. Be sure to cook at your leisure.

It will take 35 minutes to cook + time for cooling and baking.

How many calories – 348 calories.

How to cook:

Turn on the oven immediately at two hundred degrees;
Cut the butter into cubes and combine it with flour and salt;
Mix well into crumbs;
Add about 60 ml of cold water and knead the dough into a ball;
Roll ready dough into a ball and cut out circles using your own tartlet molds;
Place the dough circles in the molds, press them down and pierce them with a fork;
Place the molds in the refrigerator for thirty minutes;
After half an hour, put the molds in the oven for twenty minutes;
During this time, prepare the filling. To begin, peel the onion from its thin peel, cut off the roots and wash the head. Next, cut into small cubes;
Combine onion with ricotta, mustard powder, Parmesan;
Mix everything well and add eggs and yolk;
Mix the mass again;
Rinse and chop the parsley;
Chop the crab meat a little;
Add crab meat, parsley, a little salt, pepper and lemon juice to the cheese mixture, stir;
Take out the ready-made tartlets and reduce the oven temperature by twenty degrees;
Fill the browned tartlets with the filling and put them back in the oven for twenty minutes.

Tip: if you cut whole crabs, you can use a whole boiled carcass or just crab claws as decoration.

Cod liver is very rich in fish oil, which is useful for every person and, in general, any living creature. If you love fish, then this appetizer will be delicious for you.

It will take 30 minutes to cook.

How many calories – 276 calories.

How to cook:

Wash the potatoes, put them in a saucepan with water, add salt and cook;
Drain the finished potatoes and let them cool, then peel them;
Grate the root vegetables;
Wash the eggs, place them in a saucepan with water and boil until tender;
Grind the finished eggs with a grater;
Grind the cheese with a grater as well;
Peel the onion, rinse and cut into small cubes;
Wash the parsley and chop finely;
Open the can of cod, drain the liquid and disassemble the liver into pieces;
Combine potatoes, liver, soy sauce, eggs, parsley, onion and cheese;
Roll small balls from the resulting mass and roll them in sesame seeds;
Place the balls in the refrigerator for one hour.

Tip: to make the appetizer more palatable, sesame seeds can be fried until golden brown in a dry frying pan.

A tasty, bright, moist snack made with crispy chips will please all your guests so much that you won’t even have time to try it.

It will take 20 minutes to cook.

How many calories – 190 calories.

How to cook:

Rinse the dill and chop finely;
Grind the cheese using a grater;
Remove the liquid from the olives and chop very finely;
Wash the tomatoes and cut into small cubes;
Peel the garlic, cut off the root and chop the cloves in any way;
Combine dill, garlic, olives, cheese and tomatoes, season with mayonnaise;
Place the appetizer on chips and serve.

Tip: Place the chips on a flat dish, otherwise the filling will drip off.

Cooking features and tricks

As we already said, they even carry snacks behind their backs. small list important requirements for yourself, although they are easy to prepare. They should be beautiful, appetizing, compact and not particularly filling. They are served to stimulate the appetite and in such a form that you want to eat them with your eyes.

Use vegetables in your snacks. They will add freshness, sometimes even crunch (if it is, for example, cabbage or cucumbers). If you use meat or eggs, nuts, the snack will immediately become more satisfying. Refreshes a snack different types greens: dill, basil, parsley, cilantro and so on.

Also try to present the appetizer beautifully. These can be special snack dishes, you can spread the snack on leaves fresh salad or just lay out slices of fresh vegetables. If the appetizer allows it, you can present it with sauce or several at once.

You can play with snacks as you like, change the serving, list of ingredients, sauce, shape and even size. It’s as if they were created in order to change, complement or transform them. Try new ones, play and get new tastes, new types and, as a result, completely new snacks. Bon appetit!

The approaching holiday excites us and makes us look forward to it. Now it’s already close, we figure out what we’ll have for main course, buy a bottle of wine... But neither one nor the other will decorate the table or give it the same sophistication as cold appetizers. There is truly room for creativity here for any housewife.

Cold appetizers and salads decorate the table; they are usually the ones that people try to decorate with figurines of vegetables or just herbs; they are the ones that catch the eye of a guest approaching the table; they are the ones that are designed to impress all gourmets.

What cold appetizers should you prepare for the holiday table?

Let's start with the classics - aspic .

IN Ancient Rus' This dish has always been prepared on and. It was believed that pork was supposed to be cooked on this holiday because the pig, the only farm animal, did not come to congratulate the newborn Jesus.

Pork knuckle;
pork legs - a couple;
beef broth - about a kilogram;
salt, peppercorns, bay leaf;
garlic – 3-4 medium heads;
carrot.

Rinse the meat thoroughly, cut out anything you don’t like. Chop or chop the bones and wash again. Peel the carrots. Put in cold water and cook on the lowest heat for quite a long time. If you cook in a pressure cooker, it will be much faster, but the broth will not be as clear!

The purpose of the carrot is to add a nice color to the broth, so that when everything is cooked, you can remove it. She is no longer needed here.

Strain the broth very carefully, not even through a strainer, but through a strainer with gauze: otherwise ready dish A small bone may get in. Don’t pour the bottom into jellied meat at all, give it to the dog. The animal will be delighted, but he won’t care about bones! We pour two spoonfuls of the broth into a saucer and put it in the refrigerator: this is a test to see if it will harden. Let's go sort out the meat ourselves.

The main thing here is not to miss the bones, on the one hand, and not to overfeed the dog, on the other. And then here she sits, showing with all her doomed appearance that it will be difficult for her to help her deal with the contents of the pan, but the dog is man’s friend because he is ready to take risks...

The meat is disassembled and chopped (you can put it through a meat grinder), finely chop the garlic, you can put it through a press; put in hot broth. You shouldn't boil garlic; it doesn't like too high a temperature.

We check whether our broth has frozen in the refrigerator. If yes, great, if not, add a little gelatin, it will help the jellied meat harden. You won’t find any kind of gelatin these days! We read the instructions and act according to them.

If you want, you can somehow decorate the jellied meat. If you are against such excesses, put the meat in molds and fill with broth. Let it harden in the refrigerator.

Before serving, depending on your intention and appearance molds, you can remove the jellied meat by carefully turning the molds over onto a plate. Or you can submit it directly in the form, especially if the form is beautiful and the holiday is “for your own people.” The most delicious jellied meat always comes from. Don't forget to serve good horseradish!

Another traditional one cold appetizer — snack bar "Napoleon" .

Ready-made puff pastries;
mayonnaise in a significant amount;
hard-boiled eggs – 5 pcs;
ham – about 300 g;
cheese – 500 grams;
pickled honey mushrooms - half a jar.

This dish is prepared very quickly and looks very impressive.

We literally grease the cakes a little with mayonnaise, cover with film and set aside. They need to soften a little.

Three eggs on a coarse grater, add finely grated cheese and mayonnaise - enough so that it is not too hard. The mass should be smeared, not molded. Mix and set aside this bowl for now.

You can choose another filling. For example, champignons with onions (lightly fried) and cheese; chicken boiled with cheese and champignons, lightly salted or canned fish, vegetables (eggplant, sweet peppers, herbs) finely chopped and stewed with vegetable oil.

Cut the ham into neat strips and put it in another bowl. We look through the pickled mushrooms and leave the most beautiful ones for decoration of “Napoleon”.

Let's start assembling. Generously grease the first cake layer with the egg-cheese mixture. We put a little honey mushrooms on top.

We put the second one and press it. We grease this one only lightly, then add the ham and smooth it out.

Place the third cake layer and press down again. Not him - leftover cheese and egg. Decorate with honey mushrooms. Our cake is ready, but it is advisable to keep it in the refrigerator for a couple of hours. Prepare this cake in .

Let's cook some more rollopgs and that's it with the classics.

Rollmops were invented by the Germans and are adored by the Poles, Swedes, and Estonians. And we’ll try to serve them for the holiday as a snack with vodka, especially for the patriotic ones who don’t drink wine.

There are more than a dozen recipes for rollomps. Let's try an assortment of two types.

At its core, a rollmops is a herring roll with a small amount of filling. Rollmops should be lightly marinated.

So, herring - 10 fillets;
carrots – 2 pcs;
onion – 3 heads;
garlic – 2-3 cloves;
capers - to taste;
pickled cucumbers – 2 pcs (large);
wine vinegar – 500 ml;
sunflower oil – 100 ml;
honey - a tablespoon;
mustard - tablespoon;

Grate the carrots on a coarse grater, chop the garlic, mix them and add salt. Heat the oil to a boil, pour a tablespoon of vinegar into it. Pour in the carrots and let them stand until they cool down (or longer).

Let's fillet the herring. We take out all the bones (you can use a magnifying glass and tweezers). Cut the cucumbers into cubes, capers, if they are large, into quarters or less. Chop the onion and lightly sauté. Spread the fillets with mustard, and half of them with honey.

Serve, naturally, with potatoes and as a snack with vodka.

We wrap pieces of cucumber and caper in one fillet (without honey). Others (with honey) include spicy carrots and sautéed onions.

We secure all the rollomps with toothpicks or skewers, put them in a bowl and pour in the marinade: wine vinegar, peppercorns, brought to a boil and cooled to room temperature. Cover with onion rings and leave to marinate for about a day in the refrigerator.

If you decide to have a buffet, regular appetizers won't do. Let's try to cook baskets or vol-au-vents with salad .

You can buy baskets in the store: fiddling with them before the holiday, when there is already a lot to do, is irrational.

It doesn’t take long to make vol-au-vents yourself. To do this, lightly roll out a layer of puff pastry, cut out several larger circles from it, and then cut out small circles from half with a glass to make “bagels.” Lightly brush large circles with egg, place a “bagel” on top and bake for 7-10 minutes.

During baking, the dough will rise and you will get dough cups that can be filled with salad.

You can use any salad for filling (look), but it’s better not “raw”: from crab sticks, from avocado, from boiled beets. You can also fill them with caviar, herring, chopped and mixed with butter, and so on. Surprise your parents by preparing valovany.

Snack cakes are perfect for decorating a buffet table.

Crackers

Butter;
soft processed cheese like “Viola”: creamy and with herbs;
maybe a few slices of cold smoked salmon;
tomato paste;
parsley for decoration.

Add a spoonful of tomato to the processed cheese and herbs and mix thoroughly. If you don't like the color, add a little more tomato.

Seal the crackers together in pairs, layering them with butter.

Place a small piece of fish on one of the cakes, and on top pastry syringe squeeze out the cream cheese beautifully. On others - tomato cheese, garnish with a parsley leaf.

And as a light snack - stuffed Chinese cabbage .

There are a lot of recipes for stuffed Chinese cabbage. We'll do the simplest one.

Chinese cabbage (we need the inner, softer leaves);
cottage cheese;
red Bell pepper;
greenery.

Finely chop the pepper, mix with cottage cheese and chopped herbs.

We'll wrap it in Chinese cabbage leaves the way you like: either in envelopes or rolls.

And now a few more simple recipes, which will delight both children and adults.

Vegetable sticks with sauce

Young celery stalks;
young carrots;
cucumbers;
soft processed cheese;
Greek natural yogurt;
garlic;
mayonnaise;
dill;
radish.

Wash the petioles thoroughly and clean them of coarse elements. Cut the cucumber lengthwise into 4-8 “sticks”, depending on the thickness of the cucumber. Wash and peel the carrots; if they are thick, we will also cut them lengthwise, and if they are thin, we will leave them that way.

Let's make the sauces:

Mix the processed cheese with mayonnaise, chop the dill and add it there. Let's pass the garlic through a press and also add it to the sauce. Let's mix.
Add finely grated radish to Greek yogurt. If it is very liquid, you can add a spoon or two of hard cheese grated on the finest grater.

We dip the “sticks” into the sauce and eat them with pleasure. The tasty sauce can be spread on bread or potatoes instead of celery.

Tiny sandwiches - canapés - can be made with anything. It’s better to make 5-10 different pieces.

Crackers spread with cream cheese and a pitted olive.
The same, but sprinkled with a mixture of herbs.
Pieces white bread, smeared with mustard, cucumber and smoked meat.
The same, but spread with melted cheese and a slice of tomato on top.
A piece of black bread, smeared with horseradish, and boiled pork on it.
A piece of black bread, toasted in a toaster, lightly rubbed with garlic, and sprat.
A piece of grain bread, dried in a toaster, and finely chopped, stewed eggplant, sweet pepper and tomato (cool first!).

You can find recipes for holiday sandwiches.

boats

Children really like this dish.

Cucumbers;
crab sticks;
corn from a can;
a little mayonnaise;
red bell pepper.

Wash the cucumbers, cut them in half lengthwise, and scoop out the insides with a spoon.

You won't need it, you can cut it somewhere in .

Finely chop the crab sticks, mix with corn and lightly season with mayonnaise and salt.

Wash the pepper and remove the seeds.

Let's cut sharp triangles out of it - these are the sails of our “boats”.

We insert a wooden skewer into each boat and pin a “sail” on it.

The boats are ready to sail for the children's party.

And finally cheese balls .

Hard or semi-hard cheese – 500 g;
mayonnaise;
quiche-mish;
almond;
hard-boiled eggs – 3 pcs;
sesame;
frozen crab sticks;
cherry

Grate the cheese on the finest grater and mix thoroughly with mayonnaise. Peel the eggs and grate them on a fine grater. We also grate the crab sticks without defrosting.

Divide the cheese mass into three parts. We take a little mass in the palm of our hand, make a “cake”, put an almond kernel on it, form it into a ball and wrap it in sesame seeds.

The last four dishes are ideal for a children's party.

From the second part of the mass we will make balls filled with quiche, wrapped in crab sticks, and from the third - with cherry filling, wrapped in egg and salt.

Place the balls mixed on a plate and garnish with lettuce leaves.

Bon appetit!

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