Cold dishes and snacks made from vegetables and mushrooms. Preparing appetizers from vegetables and mushrooms
cooking requirements, serving rules. Range
Canned vegetables. To prepare appetizers, stuffed peppers, lecho, caviar from eggplants and zucchini, etc. are used. Cans of canned food are washed, wiped, opened, the sauce, marinade or oil (if any) is drained, the remaining products are laid out in salad bowls, poured over the drained liquid part of the canned food, sprinkle with chopped herbs, raw or pickled onions, cut into rings.
Stuffed tomatoes. Tomatoes are prepared for stuffing in the same way as for hot main courses. Filled with various minced meats: salad of green onions, mushrooms or minced eggs, etc. For minced mushrooms, dry porcini mushrooms are boiled, chopped, sautéed onions are added, cooled and seasoned with mayonnaise. Eggs are hard-boiled, chopped, chopped green onions, finely chopped, peeled fresh cucumbers, green peas are added and seasoned with mayonnaise.
Vegetable caviar. Prepared from eggplants, zucchini, squash, beets, carrots, and mushrooms. Eggplants, zucchini and squash are baked in ovens and finely chopped or ground in a meat grinder. The beets are boiled whole with the addition of vinegar, peeled and finely chopped. Finely chop carrots and sweet peppers and sauté in vegetable oil, then add tomato and sauté together. Sauteed vegetables are added to chopped zucchini, eggplant or beets, stewed and cooled, the caviar is seasoned with salt, pepper, sugar, chopped garlic and served in salad bowls, sprinkled with herbs.
Mushroom caviar can be prepared from dried or salted mushrooms and from a mixture of them. Prepared dry mushrooms are soaked, boiled in the same water without salt, finely chopped or minced in a meat grinder. Salted mushrooms are squeezed out of the brine, washed with cold water and finely chopped. Onions are chopped and sautéed with vegetable oil. Combine onions and mushrooms and simmer for 10-15 minutes. The caviar is cooled and seasoned with crushed garlic, vinegar, pepper, salt, placed in salad bowls and sprinkled with chopped green onions.
Eggplant stewed with tomatoes. Peeled eggplants, cut into slices, and fresh tomatoes, cut into large slices, are lightly fried separately in oil. Fried eggplants are poured with sauce, with the addition of water (water is taken in the amount of 15 - 20% of the weight of fried eggplants), salted and simmered for 15 - 20 minutes. At the end of the stewing, add crushed garlic and fried tomatoes. Dispense 100 - 150 g per serving.
Beetroot appetizer with nuts. Boiled peeled beets are cut into strips and citric acid is dissolved in the released juice. The prepared garlic and walnuts are crushed, combined with beets, sugar, salt, pepper, citric acid are added, seasoned with sour cream and mixed.
When on vacation, decorate with finely chopped herbs.
Spicy snack. The prepared sweet and hot peppers are cut into strips, and some of the garlic, divided into small cloves, is added.
Ripe tomatoes are cut into quarters and passed through a meat grinder along with the remaining garlic.
Combine the prepared tomatoes and peppers, add chopped fried walnuts, vegetable oil, salt and mix.
Store in the refrigerator in a sealed container until serving.
Served as a separate dish or as a side dish for meat or meat products.
Pickled cabbage. The prepared cabbage is cut into small pieces, scalded, then allowed to drain completely. In vegetable oil heated to a temperature of 120 - 130 0 C, add ground red pepper, vinegar, sugar, salt and mix. Pour the prepared cabbage with the resulting mixture, mix thoroughly and leave for 4 hours.
Pickled cabbage is sold as an independent dish, and is also used to prepare salads.
Pickled beets. Cooled, peeled, boiled beets are cut into cubes, cubes, slices or strips, poured with hot marinade and marinated for 3–4 hours at a temperature of 0–4 0 C. Then the marinade is drained and the beets are seasoned with sugar. The drained marinade can be used to season borscht and for pickling.
Marinade: add pepper, cinnamon, salt, cloves, bay leaf to hot water, bring to a boil and leave for 4-5 hours, add vinegar and filter. You can add cumin (0.1 g) to the marinade. For pickling, you can use chopped stewed or baked beets. Pickled beets are used for salads, borscht or as a side dish for meat, fish and other dishes.
Mushrooms with sauerkraut. Salted mushrooms are separated from the brine, washed, and cut into slices. The sauerkraut is chopped. The prepared onions are chopped. Mushrooms are combined with sauerkraut and onions, then sugar, ground black pepper, and vegetable oil are added and mixed.
The salad is placed in a mound and sprinkled with finely chopped parsley.
Snacks made from fish and non-fish aquatic materials.
Technological requirements for preparation,
Submission rules. Range
Snacks from fish gastronomic products . Fish gastronomic products include: salted and pickled fish, ripened by salting (herring, herring, sprat, etc.); lightly salted fish products from fish that mature during salting (salmon, salmon, pink salmon, chum salmon, salted salmon, etc.); hot and cold smoked fish; caviar; canned fish.
Snacks from lightly salted fish products. The salt content in salmon, chum salmon, and salmon is 4-10%, so they are not soaked. The nutritional value of these fish is very high: they contain a lot of proteins (17-20%), fats (up to 20%). Preparation of lightly salted salmon fish appetizers involves filleting, slicing and decorating. These appetizers are delicacies and are usually served without side dishes with lemon slices and herbs. Salted salmon notothenia is also served.
Smoked fish appetizers. Cold and hot smoked fish are used to prepare cold appetizers. Hot smoked fish (stellate sturgeon, sturgeon, sea bass, cod, omul, etc.) are cut into portioned pieces without skin, cartilage and bones. Served with a side dish of fresh cucumbers, tomatoes, green salad or with a complex side dish of boiled vegetables, green peas and potatoes with mayonnaise sauce (sturgeon fish). Hot smoked fish is served separately with mayonnaise or horseradish sauce.
Salted fish appetizers. They have a pungent taste, a specific smell and stimulate the appetite. In addition, they contain proteins (13 - 18%) and fats (6 - 28%).
The fat of herring and other herring fish contains unsaturated fatty acids (67 - 71%). Among them there are many such biologically valuable ones as linoleic acid (3 - 4%) and arachidonic acid (3 - 81%). Vegetable fats do not contain arachidonic acid, but contain a lot of oleic and linoleic acids (up to 8%). Therefore, the combination of herring with vegetable oil increases the biological value of dishes. Examples of such dishes balanced in fatty acid content are herring snacks, sprat, herring with vegetable oil. Herring fish lipids contain significant amounts of phosphatides and are also a source of vitamins A and D.
Herring with a high salt content is soaked uncut in water for 10-12 hours, changing the water 3-4 times, or after cutting into fillets - in tea infusion or in water with milk.
Pickled and spiced herring contains 6 - 12% salt; it is not soaked. When releasing the sprat, the brine may not be removed, but it is not included in the mass of the portion.
Herring with garnish. Usually served on herring bowls. Sliced boiled potatoes are placed on them, vegetable oil or dressing is poured over them, herring slices are placed, and a side dish of pickled cucumbers, boiled carrots, etc. is placed in a “fence” on the side. The dish is decorated with herbs, onions, cut into rings, and poured with oil or dressing .
Natural herring, filleted. They are placed on a herring plate with a piece of butter, and the boiled hot potatoes are served separately on a crumble or in a plate, poured with butter and sprinkled with herbs.
Chopped herring. Fillet the herring and grind it in a meat grinder along with onions, bread soaked in milk, and apples. Add vegetable or butter, spices, vinegar to the resulting mixture and mix well. The production of chopped herring is organized in the workshops of fish processing plants or factories - procurement on production lines. Herring with a salt content of up to 12 - 14% can be used without soaking, which ensures a salt content in the finished product of 5 - 6%.
Boiled fish appetizers. Boiled fish contains a significant amount of proteins, most of which are complete. Thus, boiled sturgeon contains about 14%, and other types of fish - up to 20 - 25% of protein by weight of the finished product (taking into account losses during heat treatment). The fat content in boiled sturgeon fish also reaches 20%. Sturgeon, pike perch, white fish, etc. are usually served boiled.
Sturgeon fish for cold dishes is boiled whole links, and then cooled, cleaned and cut. Pike perch and other fish with a bony skeleton are filleted with skin, cut and boiled in portions. Serve boiled fish with a complex side dish of boiled potatoes, carrots, green peas, fresh cucumbers and parsley. Boiled vegetables for garnish are seasoned with mayonnaise sauce. Additional garnishes include crabs, shrimp, and crayfish tails.
Boiled fish with garnish. Pieces of boiled fish (sturgeon, pike perch, cod) without cartilage and bones are placed on a dish or plate. On the side, place a side dish of boiled eggs, pickled cucumbers, boiled vegetables (potatoes, carrots, rutabaga), green onions, and decorate the dish with sprigs of parsley. Horseradish sauce with vinegar or mayonnaise is served separately.
Fish with mayonnaise. For mass cooking, boiled fish is poured with mayonnaise sauce and served with a side dish of boiled vegetables seasoned with mayonnaise. In restaurants, and especially for banquets, carefully cut, cooled portions of boiled fish (without skin, cartilage and bones) are poured into an even layer of mayonnaise with gelatin and allowed to harden. Decorations made of lemon, pickles, herbs and boiled vegetables dipped in jelly are placed on the surface. When the decorations are fixed, the fish is poured with a layer of cooled, but not yet hardened transparent jelly (glazed) and cooled.
Jellied fish and non-fish seafood. To prepare jellied fish, prepare jelly. It is based on fish broth, which is cooked from fish waste. The more concentrated the broth, the higher the quality of the jelly. Therefore, 1 kg of fish waste is taken to obtain 1 kg of jelly. Cook it as usual. The content of nitrogenous substances in such a broth is 2.5 - 3.2%, including glutin - about 2.1 - 2.9%. The amount of extractive substances in it is relatively small (0.1 - 0.15%). You can increase it if you cook fish intended for preparing jellied dishes in the same broth. Gelatin is used as a gelling agent. Despite the fact that the broth contains up to 3.2% glutin, gelatin takes 4% of the mass of the broth. This is explained by the fact that the gelling ability of glutin in the broth is weakened by prolonged heating during the cooking process. You can make jelly from the scales. To do this, fish scales and swim bladders are washed well, poured with broth (2 kg of scales per 1 kg of jelly) and boiled at low boil for about 2 - 3 hours. Then the broth is filtered and, if necessary, clarified. Gelatin is pre-soaked in cold water. At the same time, it swells, absorbing more than 200 - 300% of water. When soaking gelatin, you should take 5-10 times the amount of water and then drain the excess to remove possible contaminants.
Remove the fat from the fish broth, strain it, add soaked gelatin and slowly heat with stirring until the gelatin dissolves. Then the broth is clarified. To do this, add 8-10% of well-mixed egg whites, mix everything, heat to a boil, cook at low boil for 20-25 minutes, let it sit so that the guy settles to the bottom, and filter. Before clarification, vinegar can be added to the broth so that its concentration in the broth is about 0.15%. Vinegar improves the taste of the jelly and helps clarify it. The latter is explained by the fact that when the acidified broth is heated, some of the proteins remaining in it coagulate.
The clarified broth is filtered. After the clarified broth hardens, it should form completely transparent, elastic and tender jellies.
Jellied dishes are prepared from boiled fish (fillets without skin and bones or without bones but with skin), crabs, and boiled squid. All products must be well cooled before adding jelly. There are two main ways to prepare jellied fish dishes: put pieces of fish on baking sheets, use jelly to attach decorations from lemon, herbs, boiled vegetables to them, pour everything over the jelly and, after hardening, cut out pieces of fish along with the jelly; A layer of jelly is poured onto the bottom of the mold, when it hardens, decorations, pieces of fish or other products (squid, crabs) are placed, everything is poured with jelly, and after hardening, it is removed (by immersing the mold in hot water for 1 - 2 seconds).
The molds can be used to fill not only portioned pieces of fish, but also products cut into small pieces (sturgeon, squid, crabs).
For banquets, jellied fish dishes are prepared in several
ways:
Whole boiled or stuffed fish are well cooled, decorated and a jelly mesh is applied from a pastry bag;
Tall molds are filled with unhardened jelly, immersed in cold water with ice and allowed to harden in a layer on the walls and bottom of the mold, and the excess is poured out; In a mold covered with a layer of jelly (“shirt”), pieces of fish, slices of boiled eggs, and a vegetable side dish are placed in layers, filling each layer with jelly.
Jelly is also used for pouring vegetable side dishes into forms for banquet fish dishes and for glazing boiled vegetables. Jellied dishes are also prepared from fish seafood: jelly of finely chopped boiled squid, crabs, peeled shrimp pulp is poured in.
Fried fish appetizers. Fried fish is usually served with a white or red marinade. To do this, portioned pieces (fillets without skin and bones or with skin and bones) and small fish are completely breaded, fried with vegetable oil, poured with hot marinade and cooled. As the fish cools in the marinade, its acidity decreases significantly. Therefore, the marinade is made more concentrated. The marinated fish is placed in salad bowls and sprinkled with chopped herbs.
MUSHROOMS STEWED WITH TOMATOES
Start processing fresh porcini mushrooms in slices, fry them in a frying pan with oil, add fried onions, sour cream sauce and simmer.
When serving, place the mushrooms in a portioned frying pan, place four slices of separately fried tomatoes on top and sprinkle with finely chopped dill.
Porcini mushrooms 90, butter 15, removable sauce 100, onions 20, tomatoes 100, dill.
MUSHROOMS IN SOUR CREAM WITH NEW POTATOES
Prepare fresh porcini mushrooms in the same way as described above. Boil new potatoes.
When serving, place the mushrooms in the middle of the frying pan, and place boiled young potatoes of the same size along the edges and sprinkle with finely chopped dill.
Porcini mushrooms 100, sour cream 50, butter, young potatoes 100, dill.
MUSHROOMS IN SOUR CREAM, BAKED IN A FRYING PAN
Prepare fresh porcini mushrooms in the same way as described above, pour in sour cream sauce, bring to a boil, place in a portioned frying pan, sprinkle with grated cheese, sprinkle with melted butter and bake in the oven. When serving, sprinkle with finely chopped dill.
Porcini mushrooms 90, butter 15, sour cream sauce 100, cheese 5, dill.
VOL VOLVANS WITH CHAMPIGNONS OR POPTIC MUSHROOMS
Fry champignons or porcini mushrooms, add sour cream sauce, boil and place in vol-au-vents. When serving, sprinkle the vol-au-vents with finely chopped dill.
Serve the vol-au-vents on a plate covered with a paper napkin.
Vol-au-vents 4 pcs. (20-25 g each), fresh champignons or white mushrooms 60, butter 10, sour cream sauce 60, dill.
BASKETS WITH POTS MUSHROOMS
Cut the processed fresh porcini mushrooms into thin slices, add salt, fry in a frying pan with butter, add sour cream sauce, boil, place in a prepared basket baked from butter or puff pastry, and sprinkle with finely chopped dill.
Baskets 4 pcs. (20-25 g each), porcini mushrooms 100, butter 10, sour cream sauce 50, dill.
BUNS WITH CHAMPIGNONS
Cut the champignons into slices, fry, add finely chopped fried onions, sour cream sauce, boil and fill the choux pastry bun with this mixture.
Buns 4 pcs. (20-25 g each), finished filling 80-100.
TOMATOES STUFFED WITH MUSHROOMS
Cut off the top of small fresh tomatoes by 1/4-1/5, squeeze out the juice, remove the seeds and part of the pulp.
Finely chop the onion and sauté in oil, then add finely chopped fresh porcini mushrooms or champignons, tomato puree, garlic, finely chopped parsley and continue sautéing. Mix all this with ground breadcrumbs, season with salt and pepper. Place the filling into the prepared tomatoes, sprinkle with grated cheese, sprinkle with oil and bake in the oven.
Tomatoes 150, white mushrooms 45, onions 20, tomato puree 10, crackers 10, butter 15, cheese 5, garlic 3, pepper, parsley.
STUFFED PEPPERS
Cut the processed carrots, parsley, and onions into small strips and fry in sunflower oil, add finely chopped fresh tomatoes without seeds and skin, sugar, salt, pepper and bring to readiness.
Fill the prepared sweet peppers with minced vegetables, place in a saucepan and simmer in a small amount of liquid.
When serving, pour the juice remaining after poaching over the peppers.
Sweet pepper 150, carrots 20, parsley 10, onions 20, sugar 10, tomatoes 75, sunflower oil 15, pepper
ZUCCHUGHS WITH MUSHROOMS
Peel fresh zucchini measuring 7-8 cm in diameter, cut crosswise into pieces of 3-4 cm, remove seeds and part of the pulp, giving the zucchini the appearance of cups, boil until half cooked in salted water, then place on a sieve to drain, breaded in flour and fried in a frying pan.
Fill the prepared zucchini with minced meat. Serve in a frying pan, sprinkled with dill.
For minced meat, cut fresh porcini mushrooms into slices, fry in butter, add sautéed onions, sour cream sauce and boil.
Zucchini 225, flour 10, porcini mushrooms 75, butter 15, sour cream sauce 50, onion 15, dill.
ZUCCHINS STUFFED WITH CHAMPIGNONS AND ONIONS
Process the zucchini as described above, but do not fry.
Finely chop the onion, fry in oil, add finely chopped canned champignons, season to taste with salt and pepper, then fry again for 2-3 minutes; add ground crackers, stir, fill the zucchini, sprinkle with cheese, drizzle with oil and bake in the oven. Serve in a frying pan.
Zucchini 225, champignons 75, onion 25, butter 15, crackers 12, cheese 5, pepper.
In the minds of many, the best cold mushroom appetizer is pickled chanterelles or honey mushrooms with onions and aromatic sunflower oil. And the ideal hot mushroom appetizer is fried forest products or store-bought champignons. This is partly true. These simple appetizers with mushrooms are undoubtedly tasty, but, as they say, “without zest” and are too simple for a festive feast. How to surprise guests and please loved ones?
Champignons stuffed with spinach and cheese
Ingredients:
16 large mushrooms, 140 g frozen spinach, 65 g feta, 30 g cream cheese (e.g. Philadelphia, buko), 30 g parmesan or jugas, a small bunch of green onions, salt to taste
Preparation:
To prepare this “Stuffed Champignons” appetizer, the mushrooms need to be washed and dried. Carefully remove the stems and remove the skin from the caps. Thaw the spinach and drain in a colander to drain excess liquid. Mix spinach, feta and cream cheese. Finely chop the green onions, add to the curd mass, add salt and stir.
Fill the mushroom caps with the cheese filling, place in a heat-resistant dish, sprinkle with grated Parmesan.
Bake the champignon appetizer with cheese in the oven at 180°C for 20 minutes until the cheese crust is golden brown. Serve the stuffed mushroom appetizer cold.
Champignons with polenta and smoked sausages
Ingredients:
4 large champignons, 150 g smoked sausages, 100 g polenta, 1 onion, 1 apple, 50 g hard cheese (for example, Russian), 30 g butter, a small bunch of dill, salt to taste, vegetable oil for frying.
Preparation:
Before you start preparing this appetizer with mushrooms and cheese, you need to boil water, lightly salt it, and add polenta in small portions. Boil for 30 minutes with constant stirring, cool.
Peel the onion, cut off the peel and core of the apple. Cut the sausages into slices, the apple and onion into small cubes.
Wash and dry the champignons. Carefully remove the stems and chop them finely, remove the skin from the caps.
Fry onions, sausages and mushroom stems in a small amount of heated vegetable oil. Add the resulting mixture, apple, chopped herbs and softened butter to the polenta. Mix.
Fill the champignon caps with the resulting filling and sprinkle grated cheese on top. Bake in the oven at 180°C for 10-15 minutes. Serve the champignon appetizer prepared according to this recipe chilled.
Champignons with chicken, mushrooms and pine nuts
Ingredients:
2 large champignons, 1/2 onion, 1/2 carrot, 25 g rice cereal, 75 g chicken fillet, 50 g mayonnaise, 25 g soft cheese (for example, feta), 20 g peeled pine nuts, a small bunch of cilantro and green onions, vegetable oil for frying
Preparation:
To prepare this cold appetizer, the champignons need to be washed and dried. Carefully remove the stems and remove the skin from the caps. Wash and dry the chicken fillet. Cut mushroom stems, fillets, peeled carrots and onions into small cubes. Finely chop the green onions and cilantro.
Boil the washed rice until half cooked (10-12 minutes). Fry onions, carrots, chicken fillet and champignon legs in heated vegetable oil for 15-20 minutes. Cool.
Mix fried vegetables, mushrooms and chicken fillet with rice, add pine nuts, cilantro and green onions. Season with mayonnaise and mix.
Fill the mushroom caps with the minced meat, place on a baking sheet, crumble the cheese on top. Bake this fresh mushroom appetizer in the oven at 180°C for 10 minutes. Serve cold.
These photos for recipes for champignon appetizers clearly demonstrate what the resulting dishes look like:
Cold dishes: simple appetizers of eggs stuffed with mushrooms
Eggs stuffed with mushrooms
Ingredients:
4 eggs, 2-3 champignons, 1 small onion, 60 g mayonnaise, salt to taste, 2-3 tbsp. l. vegetable oil for frying. Garnish: 1 small carrot, 50 g canned green peas. To submit: a few sprigs of dill and/or parsley
Preparation:
To prepare this mushroom appetizer, eggs need to be hard-boiled in salted water (7 minutes after boiling). Cool, clean.
Peel the vegetables. Wash, dry and peel the champignons.
Boil carrots for garnish in salted water for 25-30 minutes. Cool, cut into cubes.
Cut the champignons and onions into small cubes. Fry the onion in heated vegetable oil until golden brown, add the mushrooms, fry for about 7 minutes.
Next, for this, cut each egg in half, remove the yolks and crush them with a spoon. Mix the yolks with fried onions and mushrooms, add half the mayonnaise. Stuff the egg halves with the resulting mixture, place on a plate, and decorate with a mayonnaise mesh.
Along with this appetizer of eggs stuffed with mushrooms, you can serve canned green peas and boiled carrots. Decorate with greens.
Eggs stuffed with mushrooms
Ingredients:
200 g of fresh (or 100 g of boiled in their own juice) mushrooms, 4-5 eggs, 20-30 g of spiced sprat, 50 g of lean ham (optional), 1-2 tbsp. spoons of olive oil or sour cream, salt, sugar, mustard, pepper, vinegar, herbs.
Preparation:
To prepare this cold mushroom appetizer, hard-boiled eggs need to be cut lengthwise into two parts and the yolks chopped. Chop the boiled mushrooms, lightly simmer in olive oil or sour cream, cool, mix with chopped yolks, sprat, ham and season with olive oil or sour cream.
Stuff the egg white halves with the resulting mixture.
In most cases, cold dishes such as mushroom appetizers are recommended to be decorated with herbs.
Cold and hot mushroom appetizers from champignons: recipes with photos
Garlic butter with champignons
Ingredients:
100 g champignons, 200 g softened butter, 1 carrot, juice of 1/2 lemon, 2-3 cloves of garlic, a small bunch of parsley, salt to taste. For serving: slices of bread or loaf Additionally: ceramic molds, cling film.
Preparation:
Peel the carrots, boil until tender, cut into thick slices. Wash, dry and peel the champignons. Boil for 5-10 minutes. Finely chop the parsley. Pass the peeled garlic through a press.
Place carrots and mushrooms in a blender and puree. Combine with softened butter. Add chopped parsley and garlic, pour in lemon juice. Add salt and stir until smooth. Place the prepared mixture into molds, cover with cling film, and place in the refrigerator. Serve the champignon mushroom appetizer with slices of bread.
Champignons baked with breadcrumbs
Ingredients:
6 large champignons, 1 onion, 50 g crackers, dried marjoram, salt to taste, 2 tbsp. l. vegetable oil for frying. To serve: a few sprigs of dill.
Preparation:
Wash and dry the champignons. Peel, place in a deep bowl and pour boiling water for 2-3 minutes. Carefully remove the stems from the mushrooms and chop them.
Peel the onion, cut into small cubes, fry in hot vegetable oil until soft. Add chopped mushroom stems, salt and simmer for another 2-3 minutes.
Grind the crackers, add marjoram, fry in a dry frying pan until golden brown.
Fill the champignon caps with the onion-mushroom filling and roll in a mixture of breadcrumbs and marjoram.
Bake in an oven preheated to 200°C for 10 minutes. When serving, sprinkle the prepared appetizer of fresh champignons with chopped dill.
Champignons with shrimps
Ingredients:
For this mushroom appetizer recipe you will need 12 tiger shrimp, 6 small mushrooms, juice of 1/2 lemon, 1 clove of garlic, salt and freshly ground black pepper to taste, olive oil for frying and greasing. To serve: 6 green onions.
Preparation:
Wash and dry the champignons. Carefully remove the stems (they will not be needed), remove the skin from the caps, and scrape out the dark part from the inside.
Drizzle the mushroom caps with olive oil, salt and pepper. Place on a baking sheet and bake in an oven preheated to 200°C for 10 minutes.
Remove the shells from the shrimp, leaving the tails. Make a longitudinal incision from the back and remove the esophagus. Sprinkle peeled shrimp with lemon juice.
Cut the peeled garlic clove into slices and fry in hot olive oil for no longer than 1 minute. Remove the garlic from the pan, add shrimp, fry for 2-3 minutes.
See what these mushroom snacks look like in the photos below:
Place 2 shrimp in each champignon cap and tie with a green onion feather.
Cucumbers with mushrooms and meat
Ingredients:
2 cucumbers, 150 g lamb, 70 g champignons, 1 onion, 1 egg, 300 ml meat broth, 50 g flour, 50 g butter, 2-3 bay leaves, a few allspice peas, salt to taste, vegetable oil for frying Optional: cooking thread.
Preparation:
Rinse and dry the meat. Boil for 2 hours over low heat, cool and chop finely.
Finely chop the peeled onion. Wash and dry the champignons, cut into small slices. Fry in heated vegetable oil for 7-10 minutes.
Combine mushrooms with meat and softened butter, add egg and flour. Add salt and mix.
Peel the cucumbers, cut them in half lengthwise and remove the core. Stuff the halves with prepared minced meat, connect and tie with cooking thread.
Add bay leaves and allspice peas to the broth and add salt. Bring to a boil, boil the stuffed cucumbers over low heat for 10 minutes.
Bean paste with mushrooms
Ingredients:
1 cup red beans, 250 g champignons, 1 onion, 2 tbsp. l. vegetable oil + 2 tbsp. l. for frying, 25 g cilantro, 1 tsp. sugar, salt and freshly ground black pepper - to taste.
Preparation:
Soak the beans in cold water for 12 hours (it is advisable to change the water 2-3 times). Pour in fresh water, bring the liquid to a boil, cook for 15 minutes. Drain the water.
Pour water over the beans again, add sugar and cook until the grains soften (if there is any liquid left, drain it). Cool.
Wash, dry and peel the champignons, chop coarsely. Cut the peeled onion into cubes, fry in 2 tbsp. l. hot vegetable oil until soft. Add mushrooms, fry everything together for 10 minutes. Salt and pepper, cool.
Grind the beans and cilantro to a puree using a blender, gradually pouring in the remaining vegetable oil.
Add mushrooms fried with onions and stir. The mushroom appetizer prepared according to this recipe can be seasoned with salt and pepper if necessary.
Toasts with champignons, leeks and cheese
Ingredients:
50 g leeks (white part), 50 g hard cheese (for example, Russian), 1 clove garlic, salt and freshly ground black pepper - to taste, 30 ml olive oil for frying. To serve: 2 cherry tomatoes, dill or parsley.
Preparation:
Cut the bread into slices diagonally. Fry in a little olive oil on both sides until golden brown.
Chop the peeled garlic. Sprinkle it over the croutons.
Cut the leeks into thin rings, washed and peeled champignons into thin slices. Young mushrooms do not need to be peeled.
Fry onions and mushrooms in the remaining olive oil for 2-3 minutes. Salt and pepper.
Add finely grated cheese to the onion-mushroom mixture and mix.
Spread the resulting mixture onto the croutons.
As you can see in the photo, when serving, this champignon appetizer can be decorated with slices of tomatoes and chopped herbs:
Chicken roll with mushrooms and cheese
Ingredients:
1 chicken, 100 g of fresh champignons and 100 g of hard cheese (for example, Russian), 1 onion, 1 carrot, 30 g of gelatin, a small bunch of dill and/or parsley, salt and freshly ground black pepper to taste, vegetable oil for frying . Additionally: cling film, culinary.
Preparation:
Wash and dry the chicken, remove the skin and discard the pulp from the bones. Cut off part of the fillet, lay on the skin, salt, pepper and sprinkle with gelatin.
Cut the peeled onions and carrots into cubes. Fry in some heated vegetable oil until soft. Pass the remaining pieces of chicken pulp along with the fried vegetables through a meat grinder with a fine grid. Salt and pepper.
Wash and dry the mushrooms (peel the champignons if necessary), cut into slices. Fry in the remaining vegetable oil for about 15 minutes.
Arrange the mushrooms in an even layer on top of the chicken flesh on the skin, sprinkle with finely chopped herbs. Distribute minced meat and fried vegetables on top. Lay out the next layer of cheese, cut into cubes 1.5-2 cm thick. Roll up, wrap in cling film, tie with culinary thread. Boil the roll for 40 minutes, cool under pressure.
Look at the photos of mushroom snacks according to the recipes presented above:
Porcini mushroom appetizers for the holiday table
Peppers stuffed with mushrooms, potatoes and ham
Ingredients:
1 sweet bell pepper, 100 g potatoes, 125 g lean ham, 75 g porcini mushrooms, 50 g soft cheese (e.g. feta), 25 ml 33% fat cream, 5 g pickled capers, 8 g French mustard, a bunch of dill , 1 sprig of basil, salt to taste, vegetable oil for frying
Preparation:
To make this festive mushroom appetizer, cut the sweet bell pepper in half lengthwise. Remove the stem and seeds. Cut the ham into small cubes, crumble the cheese.
Boil the potatoes in their skins in salted water for 30 minutes. Cool, peel, cut into small cubes. Wash and dry the mushrooms, peel and cut into small cubes. Fry in vegetable oil for 10 minutes.
Finely chop the basil, dill and capers. Add mustard, cream and cheese to the greens and capers. Stir and place in the refrigerator for 15-20 minutes.
Combine the cheese mixture with mushrooms and ham, stir. Fill the pepper halves with the mixture.
Porcini mushroom aspic
Ingredients:
10, 400 ml mushroom broth, 2 cloves garlic, 1 leek (white part), 2 tbsp. l. gelatin, 1 tsp. Worcestershire sauce, salt and freshly ground black pepper - to taste, 3 tbsp. l. olive oil for frying. Additionally: molds, paper towels.
Preparation:
To prepare this appetizer with mushrooms, add 100 ml of cold broth to the gelatin and leave for 15 minutes. Bring the remaining broth to a boil. Pour in the swollen gelatin and, stirring vigorously, heat until it is completely dissolved, add Worcestershire sauce. Pour a small amount of the resulting mixture into the molds to form a layer about 5 mm high. Cool, put in the refrigerator for 10 minutes to harden.
Wash, dry and peel the mushrooms, cut into slices. Similarly, chop the peeled garlic, fry in heated olive oil until golden brown, then remove. Fry mushrooms in aromatic oil for 1 minute on each side. Place on a paper towel to absorb excess oil, season with pepper and salt.
Cut the leeks into thin rings. Remove the molds from the refrigerator. Alternately place slices of mushrooms and leek rings in them. Place the remaining slices of mushrooms on top and pour in the remaining broth with gelatin. Place the porcini mushroom appetizer in the refrigerator to harden for 2 hours.
“Napoleon” with mushrooms and liver
Ingredients:
200-250 g of ready-made puff pastry, 100-150 g of chicken liver, 100 g of fresh frozen porcini mushrooms, 1 onion, 1 carrot, 50 ml of cream 22-35% fat, 1 egg for greasing, salt and freshly ground black pepper - according to taste, vegetable oil for frying. To serve: 1 egg, a bunch of dill and/or parsley. Additionally: serving ring.
Preparation:
Rinse the chicken liver, remove films, soak in water for 2 hours. Rinse again, boil for 20-25 minutes. Boil 1 egg in salted water (7 minutes after boiling). Thaw and dry the mushrooms. Peel the vegetables. Cut the onion into half rings, grate the carrots on a coarse grater.
Fry vegetables in vegetable oil for 3-5 minutes. Add mushrooms, fry for another 5-6 minutes. Place the liver, pour in the cream, and simmer for 3-4 minutes. Add salt and pepper and blend until pureed using a blender.
Roll out the dough into a layer 2-3 mm thick, cut out circles from it using a serving ring, place on a baking sheet, brush with egg. Bake at 180°C for 5-6 minutes until golden brown. Place the mugs on top of each other, coating with mousse. When serving on a festive table, sprinkle the mushroom appetizer with chopped eggs and chopped herbs.
Here you can see photos for recipes for mushroom snacks for cooking at home:
Cold appetizers: mushroom caviar
Mushroom caviar from salted mushrooms
Ingredients:
To prepare the “Mushroom Game” snack you will need 500 g of salted mushrooms (white, aspen, boletus), 2 onions or 100 g of green onions, 3 tbsp. spoons of vegetable oil, pepper.
Preparation:
Finely chop the mushrooms, add chopped onions or green onions. (Onions can be lightly fried in vegetable oil.)
Mix everything, add pepper, put in a salad bowl, garnish with onion slices or chopped green onions.
Delicious appetizers of marinated and salted mushrooms
Viennese appetizer
Ingredients:
240 g cold veal, pork or ham, 200 g pickled carrots, 300 g pickled cucumbers, 800 g cauliflower, 120 g potato salad, 60 g mayonnaise, 180 g pickled or salted medium-sized mushrooms, lemon juice, black pepper, mustard.
Preparation:
To prepare this appetizer with salted or pickled mushrooms, place 1 tbsp in the middle of the dish. spoon of mayonnaise, place boiled cauliflower inflorescences on top.
Place slices of meat (or ham) around, decorating them with carrot slices on top, season the rest of the mayonnaise with lemon juice, black pepper and mustard.
Add finely diced pickled cucumbers and pickled mushrooms.
Marinated mushrooms with wine
Ingredients:
1 kg of mushrooms, 150 ml of white wine, 100 ml of vinegar, 150 ml of vegetable oil, black pepper, bay leaf, thyme, salt.
Preparation:
Before you start preparing this delicious snack, you need to carefully sort the mushrooms and rinse them well. Then pour in white wine, vinegar, vegetable oil, add salt, a little black pepper, bay leaf, and thyme to taste.
Cook until done. Soak the pickled mushroom appetizer in the marinade for 4-5 days.
Recipes for hot appetizers with fried mushrooms
Tomatoes with oyster mushrooms and chicken liver
Ingredients:
To prepare this hot mushroom appetizer you will need: 2 tomatoes, 150 g chicken liver, 100 g, 100 ml dry red wine, 100 g pitted prunes, 50 g honey, 50 g breadcrumbs, 20 ml soy sauce, a bunch of green onions and dill, 1 sprig of basil, salt and freshly ground black pepper - to taste, 50 g butter for frying.
Preparation:
To prepare this appetizer with fried mushrooms, you need to soak the prunes in warm water for 20-25 minutes. Finely chop the green onions, dill and basil. Wash and dry the oyster mushrooms, cut into slices. Fry in half the heated butter for 5-7 minutes. Wash the chicken liver, remove films. Add salt, pepper, and fry in the remaining heated butter for about 10 minutes. Add honey to the pan with the liver, pour in red wine and soy sauce. Evaporate the liquid and cool.
Cut the liver and prunes into cubes, mix with mushrooms and chopped herbs. Cut off the tops of the tomatoes and remove the core with a spoon. Stuff the tomatoes with the prepared mixture and sprinkle with breadcrumbs. Bake in the oven at 180ᵒC for 10 minutes.
Turkey roll with chanterelles and spinach
Ingredients:
600-700g turkey fillet, 60g thinly sliced bacon, 300g chanterelles, 10cm leeks (white part), 2 cloves garlic, 1 bunch of fresh spinach or 200g frozen, salt and freshly ground black pepper - to taste, 4-5 Art. l. vegetable oil for frying. Optional: cooking thread.
Preparation:
Chop the peeled garlic and spinach (frozen, defrost first). Cut the leeks into rings, the washed chanterelles into pieces.
Remove excess fat from the fillet, cut lengthwise, moving the knife in a spiral and unfolding into a layer.
Fry the garlic in hot vegetable oil for 2-3 minutes. Add the mushrooms, after 5-7 minutes add the leeks, fry for another 2 minutes. Add spinach, fry for 1 minute. Add salt and pepper.
Salt and pepper the meat. Spread the stuffing evenly over the turkey fillet, leaving 2-3 cm free from the edge, and roll up tightly.
Spread the bacon over the surface of the roll in an even layer. Tie with kitchen string. Bake in an oven preheated to 180°C for 30 minutes. Remove from oven and cut into slices.
Cold dishes: mushroom and vegetable appetizers
Dishes such as vegetable and mushroom snacks are especially popular among ladies, as they are quite low in calories.
Tomatoes stuffed with mushrooms
Ingredients:
300-400 g of fresh mushrooms, 4-5 large or 8-10 small tomatoes, 2 tbsp. tablespoons butter, 3-4 tbsp. spoons of sour cream or mayonnaise, 1 hard-boiled egg, 50-60 g of onions, radishes or cucumbers, dill or parsley, salt, pepper.
Preparation:
To prepare this cold appetizer of vegetables and mushrooms, large tomatoes need to be cut in half, thinly cut off the top of small ones, remove seeds and pulp, and add salt and pepper inside.
Stew chopped mushrooms with onions in their own juice or adding butter.
Cool the mushrooms, mix with diced eggs, add mayonnaise and some of the tomato pulp.
Stuff the tomatoes with the resulting mixture and garnish them with dill or parsley. You can also decorate this cold appetizer of vegetables and mushrooms with slices of radish or cucumber.
Cucumbers stuffed with mushrooms
Ingredients:
200 g pickled or salted mushrooms, 2-3 cucumbers, 1-2 tbsp. spoons of grated horseradish, 4-5 tbsp. spoons of sour cream, 1 tomato or red pepper, dill or parsley, table vinegar or lemon juice, salt.
Preparation:
To prepare such an appetizer of vegetables and mushrooms, peeled cucumbers need to be cut: small ones - lengthwise into 2 parts, large ones - into 4-5 parts 5-6 cm long (do not peel cucumbers with soft, delicate skin).
Remove the seeds, keeping the pieces intact, and salt each of them.
Chop the mushrooms, mix with sour cream, add salt, grated horseradish, vinegar, mix everything and stuff the cucumbers with the resulting mass.
Garnish the appetizer of vegetables and mushrooms with herbs and slices of tomato or pepper.
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Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
6th page of the section
Cold dishes and snacks
SNACKS FROM VEGETABLES AND MUSHROOMS
Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian festive table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All kinds of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, giving the dishes a special piquancy and spiciness.
When choosing the assortment and quantity of snacks for the holiday table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any holiday table is a snack table, and therefore there should be a sufficient number of snacks. Cold dishes and snacks should be well presented. The beauty and solemnity of the set table depends on the design. The first impression created by the appearance of snacks often predetermines the assessment of the entire celebration.
To serve snacks, they use mainly porcelain and earthenware dishes - salad bowls and vases (for salads), trays and herring bowls, plates (snack bars, small dining rooms), caviar bowls, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12°C.
NOTE:
*
- recipes marked with an asterisk can be prepared on fasting days.
Ingredients:
1 head of cabbage, 5-6 pcs. carrots, 5-6 cloves of garlic, salt.
Place a head of cabbage in boiling salted water for 5 minutes, drain in a colander, let the water drain and separate into leaves.
Grate the carrots on a coarse grater, mix with finely chopped garlic and wrap in cabbage leaves in the form of rolls.
Put them in a saucepan, pour boiling brine (1 tablespoon of salt per 1 liter of water) so that it just covers them.
If desired, you can add citric acid, sugar or honey.
After 2 days, the snack is ready.
Serve with sour cream, mayonnaise or butter and garnish with parsley.
Ingredients:
300 g white cabbage, 1 potato tuber, 1 small fresh cucumber, 60 g ham, 2 eggs, 1/2 cup sour cream, salt, herbs.
Boil potatoes and eggs.
To prepare the filling, cut potatoes, cucumber, ham, eggs into thin slices or cubes, add salt and season with sour cream.
Boil the cabbage in salted water, then roll the cabbage leaves into tubes and fill them with the filling.
Place the tubes in a salad bowl or on a plate and garnish with herbs.
Ingredients:
200 g cabbage, 100 g green peas, 1 onion, 1 boiled egg, 1/2 cup mayonnaise, vinegar, pepper, salt, dill or parsley.
Chop the cabbage into strips, add salt, vinegar and heat, stirring, until it settles to the bottom, then drain the resulting juice. Cut the onion into rings, scald with boiling water and pour over cold water.
Mix cabbage and onion, add green peas, salt and pepper and pour mayonnaise.
Decorate with herbs and egg slices.
Ingredients:
200 g white cabbage, 150 g cranberries, 3 tbsp. spoons of sour cream, salt.
Chop the cabbage, mix with cranberries, lightly salt and season with sour cream.
Ingredients:
300 g cabbage, 100 g cranberries, 2 carrots, 75 g green onions, 4 tbsp. spoons of vegetable oil, 2 tbsp. spoons of sugar, 1 teaspoon of 9% vinegar, salt, parsley.
Chop the cabbage, add salt, add vinegar and heat over low heat while stirring until soft. When the cabbage has settled, remove from heat, drain in a colander and allow the juice to drain.
Mix cooled cabbage with cranberries, chopped green onions, grated or chopped carrots, sugar and vegetable oil.
Ingredients:
200 g cabbage, 100 g nuts, 1 large apple, 1/2 tbsp. spoons of lemon juice, 3 tbsp. spoons of mayonnaise, 1/2 cup sour milk (kefir), pepper, salt.
Peel and core the apple, grate it on a coarse grater, sprinkle with lemon juice.
Chop fresh cabbage, place in a colander in boiling water, rinse with cold boiled water and let drain.
Mix chopped nuts with cabbage and apple.
Season with sauce made from mayonnaise, kefir, ground pepper and salt.
Place the salad in a cool place for 1/2 hour and stir before serving.
Ingredients:
300 g cabbage, 1 small apple, 2 plums, 2 tbsp. spoons of raisins, 1/2 carrots, green onions, 2-3 tbsp. spoons of mayonnaise, 2-3 tbsp. spoons of kefir, salt, sugar.
Cut the cabbage into strips, mix with salt and sugar, rub with your hands until juice appears and squeeze out the juice.
Add carrots and apple grated on a coarse grater, scalded raisins, chopped plums, a little chopped green onions, season with mayonnaise and kefir and mix.
Ingredients:
500 g white or red cabbage, 2 oranges, 1 lemon, 1-2 apples, 1/2 cup mayonnaise, salt.
Chop white or red cabbage into strips and lightly rub with salt. Cut oranges and lemon into small cubes, apples into strips.
Layer cabbage, apples, oranges with lemon, top with mayonnaise or whipped cream.
Ingredients:
300 g white cabbage, 150 g pitted cherries, 1 small cucumber, 1 carrot, 1/2 cup mayonnaise, salt.
Chop the cabbage and grind with salt until the juice appears, mix with fresh cucumber cut into strips, cherries and carrots chopped on a coarse grater.
Season with salt and mayonnaise.
Place in a heap in a salad bowl and garnish with cherries.
Ingredients:
1 small head of red and white cabbage, 2 tbsp. spoons of rice, 0.5 cups of raisins, salt, pepper, 0.5 cups of salad dressing.
Chop the cabbage, add salt, rub with your hands and leave for 15 minutes. Boil the rice and cool, soak the raisins in water for 1 hour and dry.
Combine everything, salt, pepper and pour over the dressing.
Ingredients:
500 g cabbage, 1/2 cup cherry juice, 1 apple, 2 tbsp. spoons of vinegar, 3 tbsp. tablespoons vegetable oil, 1 onion, salt, sugar.
Finely chop the cabbage, pour in cherry juice and let soak.
Mix finely chopped onions with vegetable oil, vinegar, season with salt, sugar, put in cabbage with cherry juice and mix again.
Sprinkle with grated apple and garnish with canned cherries.
Ingredients:
150 g cauliflower, 2 tomatoes, 2 cucumbers, 1 small apple, 75 g grapes, 3/4 cup sour cream sauce, herbs, salt.
Cut fresh tomatoes, cucumbers and apple into thin slices. Mix everything, add cauliflower boiled in salted water, grapes (ripe gooseberries).
Season with sour cream sauce.
Instead of sauce, you can use salad dressing mixed with mayonnaise.
Decorate with grapes and herbs.
Ingredients:
300 g cauliflower, 100 g cheese, 0.5 cups peeled walnuts, 2 cloves garlic, mayonnaise, salt, dill.
Separate the cabbage into florets and boil in salted water.
Grate the garlic and cheese, finely chop the dill, finely chop the nuts and lightly fry.
Combine all ingredients, mix and season with mayonnaise.
Ingredients:
250 g cabbage, 1 large orange, 1 tbsp. spoon of raisins, 1-2 tbsp. spoons of crushed walnuts, 3-4 tbsp. spoons of mayonnaise, parsley.
Finely chop the cabbage, add orange slices, washed raisins and crushed (not very finely) nuts.
Season the salad with mayonnaise and sprinkle with chopped parsley.
Ingredients:
300 g sauerkraut, 4 teaspoons pickled lingonberries (cranberries), 2 pickled apples, 2 tbsp. spoons of sugar, 2 tbsp. spoons of vegetable oil, cinnamon, cloves.
Sauerkraut, whole heads of cabbage, cut into squares.
Drain the pickled lingonberries in a colander. Core the apples and cut each into 6-8 pieces. Add cinnamon and cloves to the strained lingonberry and apple marinade, boil in a sealed container and let it brew.
Place cabbage, lingonberries and apples in an enamel bowl, sprinkle with sugar, pour in 2-3 tbsp. spoons of marinade, season with oil and mix.
Ingredients:
500 g cabbage, 2 apples, 1-2 tbsp. spoons of cranberries or lingonberries, 0.5 cups of raisins and prunes, 4-5 tbsp. spoons of vegetable oil.
Mix sauerkraut with finely chopped apples, add cranberries or lingonberries, raisins and prunes, pre-washed and soaked for 2-4 hours.
Season the salad with vegetable oil.
You can add sugar and green onions to taste.
Ingredients:
150 g sauerkraut, 150 g pickled beets, 2 pickled cucumbers, 2 pickled tomatoes, 150 g pickled mushrooms, 2-3 tbsp. spoons of soaked lingonberries, 2-3 tbsp. spoons of fresh cranberries.
Cut the stalk from a head of cabbage, then disassemble the head into individual leaves and cut into checkers, cut beets into slices, tomatoes and cucumbers into slices.
Use mushrooms whole.
Place vegetables on a plate in layers, garnish with cranberries and lingonberries.
Ingredients:
600 g fresh cucumbers, 100 g young boiled potatoes, 100 g carrots, 30 g garlic leaves, 1 tbsp. a spoonful of vegetable oil, herbs, salt.
Cut the cucumbers lengthwise and scoop out some of the pulp with a spoon. Cut the potatoes into small cubes, grate the carrots, finely chop the garlic and herbs, add salt and mix everything.
Stuff the cucumbers with vegetables, pour oil over them and garnish with parsley.
Ingredients:
2 cucumbers, 1 boiled carrot, 100 g cheese, 3 tbsp. spoons of mayonnaise, salt.
Cut boiled carrots, cheese and cucumbers into strips, mix, add salt and season with mayonnaise.
Ingredients:
3 cucumbers, 2 tomatoes, 1 cup grated walnuts, salt.
Cut the cucumbers into large pieces, tomatoes into slices, place them on the cucumbers, add salt and sprinkle with grated nuts.
Ingredients:
8 tomatoes, 4 eggs, 60 g green onions, 2-3 tbsp. spoons of mayonnaise or sour cream, 1 teaspoon of ketchup, salt, pepper, dill.
Cut off the top part of ripe tomatoes with the stalks, removing part of the pulp with seeds, and lightly sprinkle with salt and pepper. Finely chop the hard-boiled eggs and mix with finely chopped green onions, cut and removed part of the tomatoes. Season with mayonnaise or sour cream with ketchup and mix.
Fill the tomatoes with minced meat.
When serving, sprinkle with dill.
Ingredients:
8 tomatoes, 160 g salted or pickled mushrooms, 60 g green onions, 2-3 tbsp. spoons of sour cream, salt, pepper, dill.
Prepare tomatoes as above.
Finely chop salted or pickled mushrooms (white mushrooms, saffron milk caps or milk mushrooms) and mix with finely chopped green onions, season with sour cream or salad dressing.
Fill the tomatoes with mushroom mince.
When serving, sprinkle with dill.
Ingredients:
6-8 tomatoes of the same size, 100-150 g of cheese or feta cheese, 3-4 cloves of garlic, 1 sweet pepper.
Cut the tomatoes crosswise and remove the core with a teaspoon. Grate the cheese on a fine grater and mix with finely chopped garlic and pepper.
Stuff the tomatoes with minced meat.
Ingredients:
8 tomatoes, 4 apples, 1/2 cup shelled walnuts or hazelnuts, 2 tbsp. spoons of grated horseradish, juice of 1/3 lemon, salt, green salad.
Cut off the stems of large and ripe tomatoes, remove the center with a spoon, lightly salt the inside and let stand for a while.
Grate the peeled apples, mix with chopped nuts, horseradish, add lemon juice, and add salt to taste.
Fill the tomatoes with minced meat and garnish them with green salad leaves.
Ingredients:
6-7 green tomatoes, 5 sweet peppers, 1 cup peeled walnuts, 1 head of garlic, 2 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley, dill, cilantro, celery, vinegar, ground black pepper, salt.
Finely chop the pepper, seeded, herbs and garlic and pound in a mortar, lightly salt and pepper and fill the washed and cut green tomatoes with this minced meat.
Arrange the tomatoes in a single row in the pan and bake until soft in a moderately hot pan.
Grind nuts, 2 cloves of garlic, 2 sprigs of cilantro into a homogeneous mass, gradually adding vegetable oil. Squeeze the oil from the prepared mixture into a separate bowl, and add vinegar, pepper, and salt to the mixture to taste.
Place the cooled tomatoes on a plate, coat them thickly with the nut mixture and pour squeezed oil over each tomato.
Ingredients:
10 tomatoes, 4-5 pcs. carrots, 2 cloves of garlic, 2 tbsp. tablespoons of peeled walnuts, 0.5 cups of sour cream (mayonnaise), salt, sugar to taste, parsley.
Cut off the tops of the tomatoes, remove the pulp and mix it with grated carrots, chopped garlic and nuts.
Season the mixture to taste with salt, sugar, sour cream or mayonnaise, stuff the tomatoes with it, and cover with the cut off tops.
Garnish with parsley.
Ingredients:
8 large tomatoes, 100 g green pepper, 200 g pears, 3-4 tbsp. spoons of vegetable oil, salt, sugar, lemon juice or vinegar.
Cut off the tops of the tomatoes and remove the core. Cut the green sweet pepper pods lengthwise, peel and chop very thinly. Cut the tops of the tomatoes into strips.
Peel the pears, remove the core and cut into strips.
Mix all products, season to taste with vegetable oil, sugar, a pinch of salt, lemon juice or vinegar.
Fill the tomatoes with the prepared filling and garnish them with strips of green pepper.
Ingredients:
4 tomatoes, 2 tbsp. spoons of sugar, 2 tbsp. spoons of chopped nuts, 4 tbsp. spoons of finely chopped aromatic herbs (thyme, basil), 2 teaspoons of vegetable oil, parsley.
Wash the tomatoes, cut in half and remove the core.
Fill the halves with a mixture of sugar, nuts, herbs and vegetable oil, combine and garnish with parsley.
Ingredients:
5 tomatoes, 75-100 g lean ham, 100 g canned green peas, 1/2 cup mayonnaise, lettuce, salt.
Cut off the tops of dense, large tomatoes and remove the pulp with a spoon. Cut the ham into small cubes, mix with green peas, mayonnaise and salt.
Fill the tomatoes with minced meat.
Place stuffed halves on lettuce leaves.
Ingredients:
8 tomatoes, 50 g butter, 120 g cheese, 3 tbsp. spoons of sour cream, lemon juice, pepper, salt, herbs.
Take small round tomatoes, cut off the tops, and then carefully scoop out the pulp. Lightly salt the fruits and turn them over to let the juice flow out.
Add grated cheese, sour cream, lemon juice and pepper to the mashed butter. Beat the mixture and fill the prepared tomatoes with it.
Cover each fruit with a “lid”, i.e. cut off top.
Garnish with sprigs of parsley and dill.
Ingredients:
500 g tomatoes, 400 g eggplants, 2 onions, 1-2 cloves of garlic, 100-150 g mayonnaise, 25 g cheese (Poshekhonsky or other), 100 g vegetable oil, salt, parsley.
For tomatoes (medium size), cut off part of the fruit from the bottom. Then squeeze them lightly to remove the seeds and cut out some of the pulp. Fill the prepared tomatoes with minced meat.
To prepare it, finely chop the middle of the tomatoes and fry. Soak peeled eggplants in salted water for 30 minutes, squeeze, cut into cubes and fry until golden brown. Finely chop and saute the onion, chop the garlic.
Combine vegetables for minced meat, add salt and season with mayonnaise.
Place the stuffed tomatoes on a greased baking sheet, pour over the remaining mayonnaise, sprinkle with grated cheese, bake in the oven for 3-5 minutes, then cool.
When serving, decorate with herbs.
Ingredients:
2 tomatoes, 1-2 oranges, 0.5 cups cream.
Cut each ripe, firm tomatoes into 4 pieces, and cut the orange slices in half, removing the seeds.
Stir and pour in cream.
Ingredients:
4 tomatoes, 50 g Dutch cheese, 2 tbsp. spoons of mayonnaise, 3-4 cloves of garlic, parsley, pepper, salt.
Cut the tomatoes into slices, finely chop the garlic. Grate the cheese.
Sprinkle tomato slices with chopped garlic, salt and pepper, sprinkle with cheese, pour over mayonnaise and garnish with herbs.
Ingredients:
2 tomatoes, 2 fresh cucumbers, 1 apple, 1/2 cup sour cream, green salad leaves, dill, parsley, salt and sugar to taste.
Cut the tomatoes and cucumbers into slices, the apple into cubes, finely chop the dill and parsley.
Mix vegetables and herbs with sour cream, salt, sugar and place in a salad bowl lined with green lettuce leaves.
Ingredients:
4-6 tomatoes, 1 can of canned green peas, 1 large onion, 3 eggs, mayonnaise, parsley or basil, pepper, salt.
Cut the onion into very thin rings, immerse in boiling water for 2 minutes, then drain on a sieve. Cut very ripe tomatoes crosswise into slices.
Hard boil the eggs, cool and cut into strips or cubes.
Combine all products, add green peas, chopped herbs, pepper, salt, season with mayonnaise and mix carefully.
When serving, decorate with herbs.
Ingredients:
2 tomatoes, 2 tbsp. spoons of fried mushrooms, 1 boiled egg, 1 onion, 2 tbsp. spoons of sour cream sauce, green onions, parsley and dill, salt.
Place salted thick slices of tomatoes on a flat plate sprinkled with finely chopped herbs.
Place a chopped egg, fried mushrooms, onions, sour cream sauce on each circle and sprinkle with finely chopped green onions.
Ingredients:
4-5 tomatoes, 1/2 cup walnuts, 3 cloves of garlic, 1/2 onion, 1 tbsp. spoon of vegetable oil, pepper, salt
Crush the garlic with salt and nuts until a homogeneous paste is obtained. Cut the tomatoes into thin slices.
Place a layer of tomatoes on a dish, pepper, salt and sprinkle with nut-garlic mixture. Then add a layer of tomatoes and nut-garlic mixture again.
Place tomato slices on top, cover with onion half rings and pour over vegetable oil.
Ingredients:
250 g tomatoes, 1 cucumber, 1 onion, 2 leeks with arrows, 2 yellow sweet peppers, 1 fennel root (or celery), 200 g boiled corn kernels.
For dressing: 4 tbsp. spoons of apple cider vinegar, spices, 2 teaspoons of honey, 6 tbsp. spoons of vegetable oil.
Cut tomatoes and cucumber into slices, onion into rings, pepper into strips, fennel into thin slices.
Combine everything, add corn, mix, pour over a dressing of vinegar, spices, honey and oil.
Ingredients:
4 tomatoes, 4-8 tbsp. spoons of raspberries or raspberry juice.
Cut the tomatoes into slices and season with raspberries or raspberry juice.
Ingredients:
4 beets, 1 small apple, 10 pcs. prunes, 2 tbsp. spoons of raisins, 3 tbsp. spoons of peeled nuts, sour cream, vinegar, salt.
Wash the beets and cook in water with vinegar. Peel the boiled beets and remove the middle of the pulp with a spoon. Place minced meat into the hole formed.
To prepare it, peel the apple, remove the core with seeds and cut into cubes (to prevent them from darkening, place them in slightly acidified water). Rinse the prunes, add a small amount of water and leave for 5-6 hours. Remove the seeds and finely chop the pulp.
Pour raisins (without seeds) with water, leave in it for 1-2 hours, then drain on a sieve.
Finely chop the lightly roasted nuts. Cut the removed beet pulp into small cubes.
Mix everything and season with sour cream, adding a little salt to it.
Pour the remaining sour cream over the stuffed beets and sprinkle with chopped nuts.
Ingredients:
500 g beets, 2 onions, 100 g peeled nuts, 150 g prunes, 3 tbsp. spoons of vegetable oil, 1 tbsp. spoon of coriander seeds, 1 tbsp. spoon of honey.
Boil the beets until tender, peel and cut into slices.
Boil the prunes and cut into small pieces. Finely chop the onion and sauté in vegetable oil.
Crush the nut kernels, combine with honey and sautéed onions, add beets, prunes, ground coriander seeds and mix thoroughly.
Ingredients:
2 boiled beets, 1 fresh cucumber, 2-3 tablespoons of peeled walnuts, 1 tbsp. a spoonful of honey, parsley and dill.
Cut the boiled beets and fresh cucumber into strips, chop the nuts, and finely chop the greens.
Combine all ingredients and season with honey.
Ingredients:
2 beets, 2 eggs, 1/2 onion, 2 tbsp. spoons of canned green peas, 4 tbsp. spoons of mayonnaise, parsley, salt.
Peel the boiled beets and cut into small cubes. Finely chop the boiled eggs, onions and parsley.
Mix everything, add salt, green peas and mayonnaise.
Ingredients:
1 beet, 2 apples (Antonovka), 5-6 pcs. prunes, 2 tbsp. spoons of crushed walnuts, 2 cloves of garlic, 1/3 cup of sour cream, 1/3 cup of mayonnaise, salt, sugar to taste, herbs.
Boil or bake the beets in the oven, cool, and peel.
Grate the beets and apples on a coarse grater, finely chop the garlic and grind in a mortar, cut the prunes, previously soaked in chilled boiled water, into pieces.
Combine all ingredients, add nuts, season with salt, sugar, sour cream and mayonnaise.
Garnish with parsley or dill.
Ingredients:
2 beets, 2 tbsp. spoons of peeled walnuts, 1/2 cup sour cream, 1 tbsp. spoon of cranberries, pepper, salt, parsley.
Boil the beets, peel and chop into strips. Pour hot water over the nuts for 10-15 minutes, peel the kernels from the shell, dry them in the oven (5-10 minutes) and chop finely.
Salt and pepper the beets and mix with nuts.
Place in a salad bowl, pour over sour cream and garnish with cranberries and parsley.
Ingredients:
3 beets, 2 oranges, 6 cloves of garlic, 1.5 tbsp. spoons of lemon juice, 1/2 cup of mayonnaise, 3 buds of cloves, salt.
Peel the beets, grate them on a grater with large holes, place in a colander and squeeze out the juice. Add lemon juice, cloves to the beet juice and bring to a boil. Pour juice over the beets, bring to a boil, and cool.
Mix the strained beets with chopped garlic, add salt to taste, place in a salad bowl, garnish with orange slices (without seeds) and pour over mayonnaise.
Ingredients:
2 beets, 2 apples, 3/4 cup shelled walnuts, 4 tbsp. spoons of raisins, 3/4 cup of mayonnaise, salt.
Cut boiled beets and apples into strips, mix with scalded raisins, fried and chopped nuts, season with mayonnaise, and add salt to taste.
Ingredients:
4 beets, 1 radish, 0.5 cups prunes, vegetable oil, salt.
Grate the boiled beets and peeled radishes on a coarse grater.
Rinse the prunes, pour boiling water over them, leave to swell for 20-25 minutes, remove the pits and chop finely. Mix it with beets, radishes and pour over vegetable oil.
Add salt to taste.
Ingredients:
500 g beets, 200 g prunes, 2 tbsp. spoons of sugar, 1 glass of boiled rice.
Bake the beets in the oven, cool and cut into slices.
Rinse the prunes and pour a glass of boiling water in which you first dissolve the sugar. As soon as the prunes become soft, remove the pits from them, cut them, combine with beets and boiled rice.
Pour the strained prune infusion into the salad and stir.
Ingredients:
2 beets, 4 onions, 0.5 cups of peeled nuts, 3 cloves of garlic, vegetable oil, salt.
Boil the beets, peel, chop and fry over low heat with the addition of vegetable oil.
Chop the onion and fry in oil until golden brown.
Cool the vegetables, add salt, squeeze or finely chop the garlic, add chopped nuts and mix.
Ingredients:
4 carrots, 2 oranges, 1 tbsp. spoon of vegetable oil, 1/2 cup of sunflower seeds.
Grate the carrots on a fine grater, mix with chopped orange pulp, pour in vegetable oil and sprinkle with peeled and fried sunflower seeds.
Ingredients:
1 carrot, 2 celery roots, 1 large apple, 2 tomatoes, 1 cucumber, 75 g plums or cherries (pitted), 1 cup sour cream, parsley or dill, pepper, salt, lemon juice.
Cut carrots, celery, fresh cucumber and apple into strips, plums and tomatoes into slices. Mix all.
Add sour cream, salt, pepper and lemon juice.
Place in a salad bowl and garnish with herbs.
Ingredients:
3 carrots, 2 apples, 2 cucumbers, 2 tomatoes, 2 tbsp. spoons of lemon juice, 1 glass of sour cream, 2 teaspoons of sugar, salt, parsley.
Cut carrots, apples, fresh cucumbers into thin strips or cubes, fresh tomatoes into slices. Beat sour cream with salt, sugar and lemon juice.
Place in layers, alternating apples, carrots, cucumbers and tomatoes.
Drizzle with whipped sour cream.
Decorate with tomato slices and sprigs of herbs.
Ingredients:
4 carrots, 2 tbsp. spoons of cranberries, 3-4 tbsp. spoons of cranberry jam, 0.5 cups of peeled walnuts.
Grate the carrots on a fine grater, mix with cranberry jam, place in a heap in a salad bowl, cover with fresh cranberries and sprinkle with toasted chopped nuts.
Ingredients:
300 g carrots, 100 g cheese, 3 eggs, 120 g mayonnaise, green onions, herbs.
Grate raw carrots, cheese (Poshekhonsky, Dutch, etc.), boiled eggs on a fine grater.
Mix everything, season with mayonnaise, put in a heap in a salad bowl, sprinkle with chopped herbs and onions.
Ingredients:
1 kg peeled carrots.
For the marinade: 4-5 tbsp. spoons of vinegar, 3 tbsp. spoons of sugar, 1 teaspoon of salt, 1/2 cup of vegetable oil, 1 large head of garlic, 10 walnuts, 2 teaspoons of cilantro seeds, 1 teaspoon of ground black pepper, ground red pepper (on the tip of a knife).
Grate the carrots on a coarse grater.
To prepare the marinade, chop the peeled garlic cloves and walnuts, fry the cilantro seeds and grind (or crush), add vinegar, oil, sugar, salt, red and black pepper and mix.
Pour the marinade over the carrots and leave in a cool place for a day.
Ingredients:
1 kg of carrots, 500 g of onions, 1 glass of tomato paste, 1 glass of vegetable oil, 6 bay leaves, 3 cloves of garlic, pepper, salt.
Place tomato paste diluted with water to the consistency of thick sour cream and finely chopped onion in a saucepan, pour in vegetable oil, add 4 bay leaves, add salt and simmer under the lid. When the mixture boils, reduce the heat and simmer until the onion becomes a completely soft mass, coated with red oil.
Grate the carrots on a coarse grater, fry in a frying pan in 2 tbsp. spoons of vegetable oil, add 1/3 cup of water and simmer until soft. Combine onions and carrots and, after mixing well, place in a heated oven.
In the prepared caviar, add bay leaf, crushed garlic with salt and pepper.
Caviar can be stored in a closed glass jar in the refrigerator for several months.
Ingredients:
10-12 young carrots, 2 sweet peppers, 2 onions, 50-60 ml dry white wine, 1/2 cup vegetable oil, salt.
Peel the carrots and cut into small slices. Cut the pepper in half, remove the core and seeds and cut crosswise into strips. Chop the onion.
Bring wine with vegetable oil to a boil, add carrots, peppers, onions, and salt. Simmer the vegetables until half cooked under the lid, then without the lid.
Serve chilled.
Ingredients:
2 carrots, 1 large apple, 2-3 tbsp. spoons of peeled walnuts, 1/2 cup of mayonnaise.
Chop peeled carrots and apples (without cores and seeds), add finely chopped nuts, mix and season with mayonnaise.
Ingredients:
3-4 carrots, 100 g cheese, 3 eggs, 1/2 cup mayonnaise, green onions, parsley or dill.
Grate raw carrots, cheese (Poshekhonsky, Dutch, etc.), boiled eggs on a fine grater, mix, season with mayonnaise.
Place in a heap in a salad bowl, sprinkle with chopped green onions and garnish with herbs.
Ingredients:
3 carrots, 1/2 cup raisins, 150 g cheese, 2 cloves of garlic, 2 beets, 1/2 cup peeled nuts, 200 g mayonnaise, herbs.
Grate the carrots on a coarse grater, mix with pre-soaked and dried raisins, place in an even layer on a flat dish and brush with mayonnaise.
Grate the cheese on a coarse grater, mix with finely grated garlic, place evenly on a layer of carrots and also grease with mayonnaise. Grate the boiled beets on a coarse grater, mix with chopped walnuts and place on a layer of cheese.
Pour mayonnaise on top and garnish with herbs.
You can sprinkle the salad with finely grated cheese.
Ingredients:
2-3 carrots, 2-3 apples, 1 glass of raisins, honey.
Grate the carrots on a coarse grater, cut the apples into thin strips. Soak raisins in boiled water for 20-30 minutes.
Combine all ingredients and season with honey slightly diluted with water.
Ingredients:
2 radishes, 2 apples, juice of 1/2 lemon, 1 tbsp. spoon of honey, 1 tbsp. spoon of vegetable oil, salt.
Grate the radishes and apples, mix and pour in lemon juice, honey, vegetable oil, and salt.
Ingredients:
1 radish, 60 g dried porcini mushrooms, 2 eggs, 1 onion, 4 tbsp. spoons of mayonnaise, pepper, salt.
Boil the mushrooms pre-soaked in water, cool and finely chop. Chop the radish into strips, cut the onion into half rings, chop the eggs.
Mix everything, season with salt, pepper and mayonnaise.
Ingredients:
2-3 radishes, 10-12 walnuts, 2 carrots, 1/2 lemon, 3-4 cloves of garlic, salt.
Grate the radish and carrots on a fine grater, crush the nuts and garlic, and mix.
Add lemon juice, salt, chopped lemon zest and mix again.
Ingredients:
500 g radish, 1 tbsp. a spoonful of salt, 2 apples, 100 g of cheese, mayonnaise or sour cream.
Grate the radish on a coarse grater, add salt, stir and leave for 7 minutes. Then pour cold boiled water over the radish, rinse off the salt and place in a colander to drain the remaining liquid.
Grate apples (without cores and seeds) and cheese, mix with radish and season with mayonnaise or sour cream.
Ingredients:
6-8 pods of sweet pepper, 200-300 g of cheese, 100-150 g of butter, 2-4 cloves of garlic, herbs.
Cut off the stem of the pepper and remove the seeds.
Grate the cheese and chilled butter on a coarse grater, grate the garlic on a fine grater, mix and stuff the peppers. Place it in the refrigerator for 1 hour.
Cut the pepper into slices and garnish with parsley.
Instead of cheese, you can use processed cheese.
Ingredients:
4 pods of sweet pepper, 100 g cheese, 100 g ham, 60 g butter, 1 egg, herbs.
Pass the cheese and ham through a meat grinder and mix with softened butter. Add a finely grated boiled egg.
Cut off the stalk of the pepper, remove the seeds, fill with minced meat.
Place in a cool place until the minced meat hardens.
Cut the pepper into slices (1/2 cm thick) and garnish with herbs.
Ingredients:
2 pods of sweet pepper, 2 tomatoes, 2 pears, 3-4 tbsp. spoons of vegetable oil, vinegar, sugar, salt.
Remove the core and seeds from the pepper. Cut tomatoes and pears into cubes, peppers into strips.
Mix everything with vegetable oil, add salt, sugar and vinegar to taste.
Ingredients:
3 pods of sweet pepper, 1 fresh cucumber, 100 g white cabbage, 1 tomato, 3 tbsp. spoons of boiled rice, 100 g of ham, 1/4 onion, 1/2 teaspoon of mustard, herbs, salt, mayonnaise.
Cut the pepper into strips, cucumber, ham into cubes, tomato into slices, chop the cabbage, mix with crumbly rice, finely chopped onion, herbs, mustard, salt, season with mayonnaise, mix.
Ingredients:
500 g sweet capsicum, 1 cup peeled walnuts, 5 cloves garlic, 3/4 cup sour cream, 1 teaspoon lemon juice, salt, ground pepper, parsley
Bake the pepper, peel it and cut into thin strips.
Crush the garlic and nuts, add salt and pepper, mix with pepper, lemon juice and sour cream. Sprinkle with chopped parsley.
Ingredients:
1 can (1/2 l) canned green peas, 2 oranges, 1 fresh cucumber, 1 apple, 2 pickled sweet peppers, 100 g hard cheese, 4 walnuts, 4 tbsp. spoons of mayonnaise, green salad, parsley.
Strain the peas, peel the oranges and divide into slices.
Peel the apple and cucumber, cut into small cubes, pepper into strips, cheese into cubes, crush the nuts.
Mix everything with mayonnaise, place on lettuce leaves, garnish with halves of nuts, strips of pepper and finely chopped herbs.
Ingredients:
500 g asparagus, 250 g small strawberries, 3-4 tbsp. spoons of mayonnaise, salt, sugar, lemon juice.
Peel the asparagus from fibers, rinse, pour boiling salted and sweetened water, cook, strain, cut into pieces 2 cm long, cool and sprinkle with lemon juice.
Combine strawberries with asparagus, pour over mayonnaise.
Ingredients:
1 kg of eggplants, 1/2 cup of vegetable oil, 1 1/2 cups of peeled walnuts, 2-3 onions, 2-3 cloves of garlic, 1 teaspoon each of finely chopped parsley, cilantro, celery, 3 cups of water, vinegar , salt.
Cut the eggplants into slices 2 cm thick, add salt and let sit for 10-15 minutes, then squeeze to release the bitter juice. Then fry the eggplants until golden brown on both sides.
Place hot in a salad bowl and cover with finely chopped onions and herbs.
Pour over hot nut sauce: crush nuts with garlic and cilantro, stir with salt and vinegar to taste, add water and simmer over low heat for 20 minutes.
Serve chilled.
Ingredients:
500 g eggplants, 500 g tomatoes, 250 g sweet peppers, 400 g onions, 1/4 head of garlic, 1/2 cup vegetable oil, parsley, 6 peppercorns, 1-2 bay leaves, salt.
Wash the eggplants, cut into slices 2 cm thick, add salt and let sit for 10-15 minutes, then squeeze out the juice and fry on both sides in vegetable oil. Chop the onion, add salt and sauté in oil until golden brown.
Pour boiling water over the pepper pods and, when cool, remove the seeds and chop coarsely. Cut the tomatoes into large slices.
Place fried eggplants in rows in a saucepan with thick walls, tomatoes on them, then peppers, parsley, fried onions; onion - vegetables again in the same sequence until the dishes are filled. There should be tomatoes, bay leaves and peppercorns on top. Pour in the oil, cover and simmer on low heat for 10 minutes, then place in a moderately heated oven and simmer until done.
Add garlic and parsley, mashed with salt, into the finished dish.
Serve the appetizer cold or hot.
Ingredients:
750 g eggplants, 500 g tomatoes, 1/2 cup vegetable oil, 1/2 head garlic, 1 bunch of parsley, 1-2 bunches of dill, 2-3 bay leaves, salt.
Wash the eggplants, cut them lengthwise into slices. Stuff each slice with garlic, cut lengthwise into thin slices. Finely chop the greens, add salt and rub with your hands until the juice comes out.
Stuff the eggplants with the prepared herbs, squeezing the minced meat with cut eggplant slices so that each one has the shape of a whole.
Place the eggplants tightly in a saucepan, pour in the tomatoes and oil minced through a meat grinder, add bay leaves, bring to a boil over high heat, then reduce the heat and simmer until tender.
Cool the finished eggplants, put them in a salad bowl, pour over the sauce in which they were stewed, and sprinkle with finely chopped herbs.
Ingredients:
3-4 eggplants, 3 red and green sweet peppers, 2-3 carrots, 3 onions, ripe tomatoes, dill, 1 head of garlic, vegetable oil, coarse salt.
Cut the eggplants into thin slices and fry in oil until golden brown. Finely chop or chop the remaining vegetables.
Place everything in layers in an enamel pan or glass jar - a row of eggplants, onions, carrots, capsicums, tomatoes and dill, again eggplants, etc. More tomatoes and dill should be added.
Sprinkle each layer with salt, chopped garlic and press down with a spoon so that the vegetables release their juice.
If there is not enough liquid, add marinade made from citric acid, sugar, spices and water.
The appetizer will be even tastier if you add several layers of honey mushrooms boiled in salted water until cooked into a pan or jar.
Cover the container tightly with a lid and place in a cool place for 2 days.
Ingredients:
1 kg eggplants, 1.5 cups peeled walnuts, 2 tbsp. tablespoons chopped cilantro or parsley, 1 head of garlic, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of vinegar or diluted citric acid, salt.
Bake the eggplants in the oven until soft, place them between two planks under pressure so that the bitter juice flows out. Grind the nuts and garlic with salt in a mortar into a homogeneous mass, adding oil and adding finely chopped herbs.
Place the squeezed eggplants in a bowl and grind, gradually adding the nut mass.
Pour in vinegar or citric acid and mix well again.
Ingredients:
750 g eggplants, 750 g tomatoes, 300 g sweet green peppers, 400 g onions, 1/2 head of garlic, 1/2 bunch of parsley, 200 g vegetable oil, 2-3 bay leaves, peppercorns, salt.
Bake the eggplants in the oven whole, place them between two planks under pressure so that the bitter juice flows out.
Finely chop the onion, put it in a saucepan, pour in 100 g of oil and minced tomatoes, add peppercorns, bay leaves and simmer. When the juice in the pan has evaporated by half, add half the green pepper minced and simmer, stirring, until almost all the juice has evaporated and the colored oil covers the entire mass.
Pass the dried eggplants through a meat grinder and simmer in a deep frying pan with the remaining oil until the mass thickens to the consistency of thick semolina porridge.
Combine both masses, add finely chopped remaining green pepper, parsley and place in the oven.
Add garlic, crushed with salt, bay leaf to the finished and still hot caviar, mix well and cool under the lid.
Ingredients:
1 kg of zucchini, 1-2 onions, 300 g of tomatoes or 100 g of tomato puree, 2 tbsp. tablespoons vegetable oil, 100 g green onions, 2 tbsp. spoons of vinegar, 1 tbsp. spoon of sugar, pepper, salt.
Peel the zucchini and remove seeds, cut into slices 2-2.5 cm thick, bake in the oven and finely chop or mince.
Finely chop the onion, sauté until half cooked, add the tomatoes cut into small cubes and continue sautéing until the onions and tomatoes are soft.
Add zucchini to the resulting mass and simmer the mixture until thickened, then add vinegar, salt, sugar, ground pepper, stir and cool.
When serving, sprinkle with finely chopped green onions.
It is not necessary to season the caviar with vinegar and sugar.
Ingredients:
200 g pumpkin, 3 carrots, 8 walnuts, 3 tbsp. spoons of raisins, salt, sugar, lemon juice.
Cut the pumpkin and carrots into thin strips or grate them on a coarse grater.
Add chopped nuts, washed and dried raisins, salt, sugar, lemon juice and mix.
Ingredients:
pumpkin (dietary varieties), apples, carrots, celery root, nut kernels, lemon juice, salt.
Chop and mix the vegetables, add some chopped walnuts, lemon juice and salt to taste.
Ingredients:
1) 150 g of sauerkraut, 100 g of fresh cucumbers, 50 g of coarsely grated beets and carrots, 50 g of finely chopped apples, 100 g of sliced tomatoes, 100 g of finely chopped pumpkin or melon, 20 g of nuts and raisins, parsley, 2-3 tbsp. spoons of vegetable oil, 1/2 teaspoon of grated lemon zest;
2) 200 g sauerkraut, 100 g carrots, 100 g beets, 2 pickled cucumbers, 2 onions, 3 tbsp. spoons of vegetable oil, 2 teaspoons of grated horseradish;
3) 200 g sauerkraut, 100 g radishes, 100 g beets, 50 g green onions, 3 tbsp. spoons of vegetable oil, 1 teaspoon of lemon juice;
4) 200 g sauerkraut, 2 sweet peppers or 2 tomatoes, 100 g beets, 2 onions, 3 tbsp. spoons of vegetable oil;
5) 100 g sauerkraut, 125 g beets, 125 g potatoes, 75 g pickles, 1 onion or 100 g green onions, 50 g carrots, 25 g parsley, 3 tbsp. spoons of salad dressing (2 tbsp. apple cider vinegar, 2 tbsp. honey, 3 tbsp. vegetable oil);
6) 150 g sauerkraut, 2-3 pcs. potatoes, 1 beet, 2 carrots, 1 pickled cucumber, 50 g green peas, 1 apple, 5 tbsp. tablespoons vegetable oil, sugar, parsley, salt.
Boil potatoes, beets and carrots, cut into cubes. Season the beets separately with vegetable oil so that they do not stain other vegetables.
Then combine all the vegetables, pour over the dressing, and add salt to taste.
Place the finished vinaigrette in salad bowls or on plates, garnish with herbs and slices of boiled vegetables.
Ingredients:
1 beet, 1 potato tuber, 200 g sauerkraut, 1 apple, 100 g prunes, 2-3 cloves of garlic, 1 glass of mayonnaise, 100 g boiled champignons or pickled mushrooms, 1 egg, salt, herbs.
Cut the apple (without seeds and peel), prunes, boiled beets and potatoes into small strips, mix with chopped sauerkraut, crushed garlic, salt, season with mayonnaise and mix.
Place in a heap in a salad bowl and garnish with prunes, mushrooms, boiled eggs and herbs.
Ingredients:
200 g spinach, 200 g radish, 2 tbsp. spoons of vegetable oil, 1 teaspoon of honey, lemon or other sour juice to taste.
Wash the spinach, drain the water and cut into narrow strips (up to 5-6 mm). Grate the radish on a medium grater.
Season the vegetables separately with honey, lemon juice, vegetable oil and lay in layers - first spinach, then radish, etc.
The last layer should be a layer of radish, and on it should be small piles of green spinach.
Ingredients:
200 g green salad, 2 tomatoes, 1 orange, 100 g dark grapes, 1 fresh cucumber, 1 sweet pepper.
For the sauce: honey, vegetable oil (twice as much as honey), citric acid.
Chop the green salad, add chopped tomatoes, orange, grapes, cucumber and sweet pepper.
Prepare a sauce from honey, vegetable oil, and diluted citric acid.
Combine all salad ingredients, pour over the sauce and mix.
Ingredients:
1 can of canned corn, 150-200 g of cheese, 3-4 eggs, mayonnaise.
Grate the cheese on a coarse grater, cut the hard-boiled eggs into cubes, add corn, mayonnaise to taste and mix.
Cheese can be replaced with crab sticks.
Ingredients:
1 can of canned corn, 1 sweet red pepper, 3-4 kiwis, mayonnaise.
Cut red pepper (without core and seeds) and kiwi into cubes, add canned corn, mayonnaise to taste and mix.
Ingredients:
canned corn, apples, carrots, fresh or pickled cucumber, mayonnaise, herbs.
Remove the core and seeds from the apples, boil and peel the carrots. Cut them into cubes, cucumber into strips.
Combine vegetables and apples, add canned corn and mix.
Season the salad with mayonnaise and garnish with herbs.
Wash dried peas, soak in cold water for 4-6 hours and cook in the same water. When the peas are soft, drain the water, dry and rub through a sieve.
Add ground walnuts, pepper and salt to the resulting puree.
Separately, in a plate, grind the butter well and add the prepared mass to it little by little. Cool the mixture well and then beat, adding grated cheese little by little.
When it turns white and increases in volume, the pea pate is ready.
Ingredients:
3 potatoes, 2 carrots, 200 g canned green peas, 100 g pickled mushrooms, 2 pickled cucumbers, 1 apple, 1 parsley root, 1 apple celery root, salt, vegetable oil.
Boil potatoes and carrots, cool and peel.
Cut all products into small cubes, combine, add green peas, salt, vegetable oil and mix.
Ingredients:
5 boiled potatoes, 2-3 Antonov apples, 2 carrots, 2-3 tbsp. spoons of peeled walnuts, 1 teaspoon of lemon juice, 1 tbsp. spoon of vegetable oil, sugar, salt.
Cut the boiled potatoes into small cubes, season with salt, sugar, lemon juice and mix.
Remove the core and seeds from the apples, cut into small cubes and sprinkle with lemon juice to prevent them from browning.
Chop the nuts. Grate raw carrots on a coarse grater, season with salt, sugar, lemon juice and vegetable oil.
Place the prepared products in layers in a salad bowl or on a dish: potatoes, apples with nuts, carrots.
Garnish the salad with halves of walnut kernels.
Ingredients:
250 g potatoes, 100 g each of pickled mushrooms and ham, 1 small pickled cucumber, pepper, salt, mayonnaise.
Boil the potatoes, cool and cut into small cubes. Also cut the ham, mushrooms and cucumber.
Mix everything, pepper, salt and season with mayonnaise.
Ingredients:
2-3 potatoes, 2 eggs, 100 g nuts, 2 tbsp. spoons of raisins, 0.5 cups of sour cream sauce, salt, pepper, herbs.
Boil the potatoes, cut into thin slices, and cut them in half. Chop hard-boiled eggs in the same way.
Place potatoes and eggs in a salad bowl in layers, sprinkling each layer with salt and pepper.
Place pre-steamed and dried raisins and any chopped and toasted nuts on top.
Pour the sauce over the salad, garnish with nuts, raisins and herbs.
Ingredients:
5-6 boiled potatoes, 250 g of salted or pickled mushrooms, 100 g of onions or green onions, 150 g of pickled cucumbers, 150 g of mayonnaise or sour cream (or a mixture of mayonnaise and sour cream, 75 g each), greens.
Rinse the mushrooms with cold boiled water, peel the boiled potatoes. Cut mushrooms, potatoes and pickles into thin slices, onions into rings or half rings, finely chop green onions.
Combine all ingredients, mix and season with mayonnaise or sour cream or a mixture of sour cream and mayonnaise.
When serving, decorate with herbs.
Ingredients:
3 potatoes, 60 g of onions or green onions, 100 g of herring fillet, broth, herbs.
For coy: 75 g ready-made mustard, 75 g egg yolks, 75 g white wine, 75 g vinegar, 75 g sugar, 75 g broth, 75 g melted butter, salt.
Peel the boiled potatoes in their skins, finely chop them and mix with finely chopped herring fillets.
Add finely chopped onions or green onions, a little broth, form into a loaf and pour mustard sauce.
For the sauce, place all ingredients in a saucepan, put on fire and cook until the mixture thickens, stirring but not bringing to a boil.
You can add poached pickled or pickled cucumbers to the sauce.
The amount of sauce in the recipe can be reduced if desired.
Ingredients:
2 potatoes, 1 egg, 0.5 carrots, 1 apple, 2-3 tomatoes, 1 fresh cucumber, 1 tbsp. a spoonful of chopped green onions, mayonnaise, pepper, salt.
Cut boiled potatoes, eggs and carrots, as well as apples, cucumbers, tomatoes and green onions into small cubes.
Combine vegetables, salt, pepper, season with mayonnaise and mix.
Ingredients:
4 slices of rye bread, 3 pickled tomatoes, 1 small onion, 1 clove of garlic, 50 g of vegetable oil, 1 teaspoon of vinegar, salt, ground black pepper, parsley, lettuce for decoration.
Toast slices of rye bread in a toaster or on a baking sheet in the oven, cut into cubes.
Finely chop the pre-peeled onion. Chop the parsley.
Remove the skin from the pickled tomatoes, cut them into cubes and let the excess juice drain.
To prepare the dressing, mix vegetable oil, vinegar, salt, pepper and finely chopped garlic.
Place bread, onions and tomatoes in a deep bowl, pour over the dressing and mix, shaking gently.
Place the finished salad on a serving dish lined with lettuce leaves, sprinkle with parsley and serve.
Ingredients:
500 g champignons, 1 onion, 1 small carrot, 1 bell pepper, 1 tomato, 50 g vegetable oil for frying, salt, ground black pepper.
Wash the mushrooms, peel them, cut them into small cubes, place them in a frying pan with heated vegetable oil and fry for 5-8 minutes over high heat.
Cut the washed and peeled onion into cubes, add to the mushrooms, stir, fry for another 3-4 minutes.
Wash and peel the bell pepper and cut it in the same way as the previous components.
Chop the tomato, add carrots and bell peppers to the frying onions and mushrooms, add salt and pepper, stir, cover and simmer until tender over low heat for 15-20 minutes.
Serve the finished caviar cold.
Grate the cheese on a fine grater, mix with mushrooms, add salt and season with mayonnaise. :
6-8 dried porcini mushrooms (about 50 g), 2 large onions, 3 large carrots, 2 tbsp. spoons of tomato paste, 6-8 tbsp. tablespoons vegetable oil, salt, pepper.
Rinse the dried mushrooms well and soak in cold water for several hours, then boil until tender and cut into strips.
Cut the carrots into small strips and simmer in oil, adding a little water, for 10-15 minutes. Separately, saute the onion, cut into thin half rings, in oil. Combine onions and carrots, add tomato paste, salt and pepper and simmer for 5-7 minutes.
Combine the resulting mass with mushrooms, mix and put in a cold place for 10-12 hours.
Ingredients:
500-600 g of fresh mushrooms, 10 g of gelatin, 2-3 cloves of garlic, water, herbs, pepper, salt.
For garnish: pickled vegetables, horseradish sauce.
Soak gelatin in cold water for 2 hours. Boil the mushrooms and strain. Dissolve the swollen gelatin in the mushroom broth, add salt and pepper.
Pour a little jelly into the bottom of the mold, decorate with herbs, place mushrooms on top and pour in the remaining jelly. When it hardens, transfer to a plate.
Serve with pickled vegetables and horseradish sauce.
Ingredients:
1 cup mushroom powder, 4 tbsp. spoons of butter, 0.5 cups of grated cheese, salt, herbs.
Grind dried porcini mushrooms or champignons into powder and sift. Add softened butter, grated cheese, salt and mix well.
Place the resulting mass in a mold lined with gauze and place in the refrigerator to harden.
When serving, cut into slices and garnish with herbs.
Wash the prunes well, soak in water or wine and remove the pits.
Peel the tangerines and divide into slices.
Cut the apples into thin strips, season with sour cream and mayonnaise, place on a dish, sprinkle with powdered sugar, garnish with prunes, tangerine slices and herbs.
Ingredients:
2 apples, 2 onions, 4 eggs, 200 g cheese, mayonnaise.
Finely chop the peeled apples and onions, grate the cheese on a coarse grater, and chop the whites of hard-boiled eggs.
Place onions, apples, egg whites and cheese in layers on a dish.
Grease each layer generously with mayonnaise and sprinkle with chopped egg yolks.
Ingredients:
3 sweet and sour apples, 2 pears, 200 g plums (8-10 pcs.), 1 onion, 2 ripe tomatoes, 1 glass of peeled and chopped walnuts, 1 half glass of sour cream, 2 teaspoons of sugar, salt.
Peel apples and pears and cut into cubes. Cut the plums in half and remove the pits. Finely chop the onion, scald with boiling water, cool and cool.
Lightly dry the nuts in a frying pan (reserve 2 tablespoons for decoration). Cut the tomatoes into cubes.
Combine all the products, pour over the sauce (add sugar, salt and onion to the sour cream) and mix.
Place in a salad bowl, garnish with tomato slices and nuts.
Ingredients:
1 cup lingonberries, 1 cup chopped walnuts, 2 boiled carrots, 5 boiled eggs, 1 cup grated cheese, 2 boiled potatoes, mayonnaise, salt.
Cut carrots, eggs and potatoes into small cubes, add lingonberries, nuts and cheese, add salt, mix and season with mayonnaise.
Remove the core and part of the pulp from the apples, put them in boiling water for 2-3 minutes, cut them in half and sprinkle with sour juice. Grate the carrots on a fine grater and mix with oil, honey and pepper.
Fill the apples with the prepared filling and decorate with herbs.
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P cooking e appetizers of vegetables and mushrooms
Introduction
1. Temperature and sanitary conditions
1.1 Design options for snacks
1.2 Technology for preparing snacks from vegetables and mushrooms
1.3 Quality requirements. Shelf life
Bibliography
Introduction
Cold dishes and snacks are widely used in nutrition; they are usually served at the beginning of the meal. They can also be the main dish on the breakfast and dinner menu. Cold dishes differ from appetizers in that they are usually served with more filling side dishes (cold fried roast beef, galantine chicken, gefilte fish, etc.). Cold appetizers have a smaller yield; they are served either without a side dish (caviar, salmon, sprats, sausage) or with a small amount of side dish (sprat with egg, herring with onions). Snacks are available cold and hot. The main purpose of cold dishes and snacks is to stimulate appetite.
Beautiful presentation of cold dishes and snacks, pleasant aroma and taste stimulate the appetite and promote better digestion. Snacks can also be served hot (hot appetizers). Hot appetizers are similar in preparation technology to hot main courses (meat, poultry, fish, offal, etc.), but differ from them in a sharper taste and in that they are served without a side dish in portioned frying pans, brackets, small saucepans (capacity 50 - 100 gr.) - cocotte makers. Hot snacks are included in the menu after cold ones. To prepare cold dishes, a variety of products are used: vegetables, fruits, herbs, green salads, mushrooms, meat and fish products, including gastronomic and canned ones, eggs. Dishes are prepared with cold sauces and dressings, vegetable oil and sour cream. Therefore, the nutritional value of snacks is 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 their energy value is high (boiled pig with a side dish, roast beef , liver pate, etc.). They not only stimulate the appetite, but also contain essential nutrients: proteins, fats, vitamins, carbohydrates, minerals. The calorie content of cold dishes depends on the products used for their preparation.
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 a significant amount of fat and therefore increase the calorie content of cold dishes and snacks.
The presence of certain nutrients in foods does not mean that a dish made from them will have the corresponding value. Nutrients can be lost if the established food processing technology is not followed.
For maximum vitamin retention WITH Vegetables, fruits and other products have special processing conditions that must be strictly adhered to. In particular, vegetables should be washed not in cut form, but in whole form; Vegetables for cooking should be placed in boiling, salted water and cooked in a cauldron, closed with a lid, at low simmer, strictly observing the established time limits. To preserve vitamin WITH In greenery, it is important to prevent long periods of storage 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 production of other types of dishes. As a result, ready-made cold dishes 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 cause gastrointestinal diseases.
In this case, secondary microbial contamination is possible. Therefore, when preparing cold appetizers, you 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 appetizers, special rooms (cold workshops), special equipment and cutting boards are allocated, which are prohibited from being used for processing other products.
The possibility of food poisoning when eating cold dishes is further aggravated by the fact that even with very high contamination with microorganisms, they do not inspire any suspicion among consumers, since their organoleptic characteristics - appearance, smell, taste - do not always change. This places a great responsibility on cooks for strict adherence to sanitary rules when preparing various cold dishes.
Particular care must be taken to ensure that fresh and boiled vegetables are processed on separate boards when preparing them in the form of semi-finished products that are supposed to be stored for some time.
To comply with sanitary requirements, each employee, before starting to cook the product, is required to check the cleanliness of his workplace, the condition of the equipment and inventory that he will use.
The cleanliness of the workplace must be maintained at all times during product processing. It is necessary to monitor the equipment and tools used in culinary processing; Food waste must be removed promptly.
When cooking, the duration of the initial processing of the product should be reduced.
If possible, you should avoid cutting the product by hand, which increases contamination, and you should also use disposable gloves.
There are special machines for slicing raw vegetable products. In their absence, in some cases it is advisable to use various devices for slicing boiled vegetables.
1. Temperature and sanitary conditions
The temperature of the products used in the preparation of cold dishes is very important. All products must be pre-cooled to a temperature of 8-10°C. Mixing chilled foods with warm foods should not be allowed. At a temperature of 8-10°C, the development of microorganisms occurs much slower (sometimes several tens of times) than at a temperature of 15-20°C.
Compliance with the established temperature conditions and shelf life of ready-made dishes and semi-finished products is also an important measure to improve their sanitary condition.
For cold dishes and snacks, the following sales dates are established at a temperature not exceeding 6 -8ºC:
In the absence of cold, the jelly cannot be sold.
In the warm season, from May to September, the production and sale of jelly and pate is prohibited.
Boiled vegetables, chopped, can be stored for 12 hours. Vegetables and herbs consumed fresh must be sorted and washed. Salted, pickled cucumbers and tomatoes can be chopped. Meat and fish can be pre-cooked or fried.
At a temperature of 8°C, products can be stored whole and sliced for up to 24-36 hours.
It is better to store all prepared products separately by type. If necessary (due to lack of utensils or storage space), it is permissible to mix boiled carrots with potatoes and meat. Pickled and pickled vegetables should be stored separately under all circumstances. Dressing salads with sauce should be done immediately before they are released. mechanical processing product cutting
1.1 Design options for snacks
Wide range of cold dishes, variety of products used Snack design options to decorate them, requires the cook to have deep and versatile knowledge and practical skills.
Draw up cold dishes with brightly colored and beautifully cut products included in the recipe. To decorate banquet dishes, exotic products, decorative greenery, jelly figures, black olives, olives, crabs, shrimp, and other products are used.
When decorating banquet tables, various figures and compositions are used, cut out of vegetables and fruits in the form of flowers, leaves, animals, etc. For this, a cutting technique is used (artistic carving), using special knives, notches, stencils, molds, etc. cutting requires special attention, concentration, and patience. When stored on the table for a long time, decorations are sprayed with lemon juice and liquid gelatin every hour. Small parts of the composition located on a plate or tray are secured with gelatin.
To serve cold dishes and snacks, snack plates, dishes, salad bowls, herring bowls, caviar bowls, rosettes, gravy boats, vases, and bowls are used. The dishes must correspond to the type of product, the design must be combined with the design of the dish.
When preparing, preparing and storing cold dishes and snacks, it is necessary to strictly observe sanitary rules, because after processing they are not subject to heat treatment and can lead to contamination with microorganisms.
Cold dishes and snacks are served at a temperature of 10…12ºC.
All cold dishes and snacks are divided into groups: sandwiches; salads and vinaigrettes; dishes and snacks made from vegetables and mushrooms; fish and seafood dishes; dishes from meat, poultry and meat products; egg dishes.
Cold appetizers 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 onions). Snacks are available cold and hot.
1.2 Technology for preparing snacks from vegetables and mushrooms
Mechanical processing of products before cooking
Vegetables and herbs are subjected to mechanical cooking. They are rinsed with cold boiled water if they are subsequently used without cooking.
To prepare snacks from vegetables and mushrooms, fresh, boiled, salted, pickled vegetables, mushrooms and herbs are used. Before making appetizers, products are prepared in the same way as for main courses.
Potatoes and carrots are boiled peeled, beets - with their skins on, corn - on the cob without removing the leaves, bean pods - chopped, pea blades - whole, dried vegetables are pre-soaked.
When cooking, vegetables are placed in boiling water or filled with water (depending on the type of vegetables), salt is added (10 g of salt per 1 liter of water) and cooked with the lid closed. Water should cover the vegetables by 1 - 2 cm, since when cooking in large amounts of water, large losses of soluble nutrients occur. Beets, carrots and green peas are cooked without salt so that the taste does not deteriorate and the cooking process does not slow down. Green pods of beans, peas, spinach leaves, asparagus and artichokes are boiled in a large amount of rapidly boiling water (3-4 liters per 1 kg of vegetables) and with the lid open to preserve color. Quick-frozen vegetables are placed in boiling water without defrosting. Canned vegetables are heated together with the broth, and then the broth is drained and used to prepare soups and sauces.
It is better to steam potatoes and carrots: this preserves the nutritional value and taste of the product. For steaming, special steam cabinets or ordinary boilers with a metal grate or wire basket are used.
The greens are processed, rinsed with cold boiled water and dried. Canned vegetables are removed from containers and transferred together with juice or brine into a non-oxidizing container.
Store each type of prepared vegetables in separate containers in the refrigerator at a temperature of 4-8°C. The shelf life of peeled vegetables does not exceed 12 hours.
Catering establishments supply mushrooms fresh, salted, dried, and pickled.
Fresh mushrooms. Mushrooms are processed immediately, as they quickly deteriorate. Primary processing of mushrooms consists of the following operations: cleaning, washing, sorting and slicing.
When processing fresh mushrooms, it is necessary to carefully select them, since some of them are similar to inedible and poisonous mushrooms.
Porcini mushrooms, boletus, boletus, chanterelles, russula are processed in the same way: cleaned of leaves, pine needles and blades of grass, cut off the lower part of the stem and damaged areas, scrape off the contaminated skin and wash thoroughly 3-4 times. When processing russula, the skin is removed from the cap. To do this, they are first scalded with boiling water. The legs of butterflies are cleaned and the caps are cut off, damaged and wormy areas are cut out, the mucous skin is removed from the cap and washed.
Mushrooms are sorted by size into small, medium and large. Small mushrooms and medium mushroom caps are used whole, large ones are chopped or chopped. Porcini mushrooms are doused 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 not be dry; the plates on the underside of the champignon cap should be pale pink; those of oyster mushrooms should be white or slightly yellowish.
When processing champignons, remove the film covering the plates, peel the root, remove the skin from the cap and wash in water with the addition of citric acid or vinegar so that they do not darken.
Morels And pods sort through, cut off the roots, put in cold water for 30...40 minutes, so that the sand and debris are soaked, washed several times. Then the mushrooms are boiled for 10...15 minutes in a large amount of water to destroy and remove the toxic substance - gelvelic acid, which turns into a decoction when cooked. After boiling, the mushrooms are washed with hot water, and the broth must be poured out.
Dried mushrooms. The best dried mushrooms are porcini mushrooms, as they produce a light, aromatic and tasty broth when cooked. Boletus, boletus, and boletus darken when dried, so they are of little use for broths.
Dried mushrooms are crushed, washed several times, soaked in cold water for 3...4 hours, then the infusion is drained, filtered and used for cooking 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, and large specimens are cut. Very salty or spicy pickled mushrooms are washed with cold boiled water and sometimes soaked. In order to preserve the good qualities of salted and pickled mushrooms, you need to ensure that the mushrooms are completely covered with brine or marinade before processing.
1.3 Quality requirements. Shelf life
All cold appetizers must be neatly and beautifully decorated, and have a temperature of 10 - 12ºC. The taste and color must correspond to this type of product. No signs of spoilage are allowed: discoloration, signs of souring, foreign odors and tastes. The output must exactly correspond to the established norm.
In dishes seasoned with mayonnaise, there should be no signs of separation (yellowing).
Snacks, as well as semi-finished products for them, are stored in refrigerators at a temperature of 0-6°C in porcelain or enamel containers (without cracks or chipped enamel), closed with a lid.
The quality of products and their safety are controlled by organoleptic, physicochemical and microbiological indicators.
Organoleptic assessment of the quality of culinary products - by appearance, color, smell and consistency; dishes - by appearance, color and smell.
Organoleptic characteristics of products must comply with the requirements of current standards or technical specifications.
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Product Name |
For 1 serving |
Serves 15 |
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1st grade wheat bread |
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Milk or water |
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Bulb onions |
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Fresh apples |
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Vegetable oil |
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Butter |
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Vinegar 3% |
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Herring fillets (pulp), apples, peeled, with the seed nest removed, onions are chopped, soaked and squeezed white bread is added and passed through a meat grinder. Add oil and vinegar to the resulting mass and beat it out. When tempered, the finished mass is molded into the shape of a herring.
Bibliography
1. Cooking: a textbook for beginners. prof. education / N.A. Anfimova. - 6th ed., erased. - M.: Publishing Center. "Academy", 2011. - 400 p.
2. Cooking. Test materials: textbook. A manual for students. Institutions environment. prof. education /T.G. Semiryazhko, M.Yu. Degyurina. - 5th ed., erased. - M.: Publishing center "Academy", 2014 - 208 p.
3. Cooking. MP "Aurika", Kirilinskaya L.V. 1993 - 560 p.
4. Cooking: book. 1 - Stacking t. Sold. - K.: SME "Alter-press", 1994. - 383 p., - ("Simeine - vgnishche"). - Ros-Movoyu.
5. Cooking: A Textbook for Wednesdays. prof. - tech. uch-sch/N.A. Anfimova, T.I. Zakharova, L.L. Tatar - 4th ed., revised. - M.: Economics, 1991. - 368 p.
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