Holiday snacks are an integral part of any feast. Hostesses begin to think of what they will be, at least a week before the celebration. And here, everything plays a role - the availability of products, the company that gathers at the table, the availability of time for cooking.

Typically, snacks are characterized by simple and affordable products, which are always in stores. And if a specific ingredient is indicated in the recipe, with a high degree of probability, it can be easily replaced.

Often, snacks are made savory and garlic is added to them. This allows you to fully reveal the taste and prepare the body for taking main dishes. However, if you are afraid that due to garlic your snacks will remain on the table, serve some of them not in portions, but in a general dish. Lubricate the walls of the salad bowl with a clove of garlic. He will give the necessary aroma, but will not convey the smell to the products themselves.

The purpose of the snack is not to get enough, but to make your appetite run wild. Therefore, cook them in several varieties. It is advisable that they be with meat, and with seafood, and just vegetable - because it is difficult to predict, perhaps one of your guests is currently on a diet. And having offered a choice of several snacks, you will not only fill the table, but also make the impression of a caring hostess.

How to make holiday snacks - 15 varieties

Festive Appetizer - Gourmet

This festive appetizer is distinguished by its freshness and lightness. With all this, she is incredibly satisfying. The mini-canapas “Fine” do not take much time, which is extremely important in the process of preparing for the celebration. Moreover, it is highly desirable to make them the day before the feast, so that they are saturated. And this is a great opportunity to keep yourself less busy on a holiday.

Ingredients:

• Ready cakes "Napoleon" - 3 pcs.
• Canned saury - 1 can (240 gr)
• Cheese - 300 gr
• Eggs - 3 pcs.
• Mayonnaise - 200 gr
• Black olives - for decoration

Cooking:

At the preparation stage, it is necessary to boil hard-boiled eggs and cool them.

In a large container or on a baking sheet, put the first cake. From above it is good to grease with mayonnaise and put on it the forked saury, together with the liquid.

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

The third cake, also on both sides smeared with mayonnaise. Put grated eggs on it.

Put the snack in the refrigerator for at least 5 hours. The longer it stays, the better the cakes are saturated and the taste will be more tender.

Before serving, cut the snack into small pieces. In each stick a toothpick with olive on top and put everything on a large dish.

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

Another option for snacks that can be prepared for the future. Almost everyone eats chicken liver pate. It is quite dietary and has a pleasant texture. In the era of youth of our mothers and grandmothers, pastes were put on the table in bowls. This option of chicken pate involves portion serving and exquisite decoration.

Ingredients:

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

Cooking:

This recipe does not require long preparation of ingredients. Chicken liver should be washed, cleaned of excess veins and films (if any), let the water drain. Cut carrots and onions arbitrarily, into small pieces. (Carrots can be rubbed on a coarse grater). Finely chop the garlic

Pour sunflower oil onto a hot skillet and wait a few seconds until it warms up. Sprinkle onions and carrots. Sauté the vegetables over medium heat for about 4 minutes. When the onions and carrots are soft, add finely chopped garlic, thyme and sage. Mix vegetables with spices, let it stew for about a minute, so that the tastes become friends and add chicken liver.

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

Add 2 tablespoons of cognac to the liver. Stir well and simmer for about 1 minute. The lid should not be covered so that the alcohol vapor evaporates. Add pepper, salt and butter. Mix and let cool a little, about 10 minutes.

Using a submersible blender, turn the finished liver mass into a smoothie.

Cover the deep rectangular shape for bread or muffins with cling film. Put the prepared mass on it and tightly tamp. Seal with a film on top and leave at room temperature until completely cooled. Then, put in the refrigerator for 4-6 hours, preferably at night.

After this time, carefully remove the paste from the mold, release from the film and put on a dish with salad leaves. Before serving, gently chop the pate into portioned slices, and then decorate with greens.

Festive appetizer - ready.

Not a single feast is possible without traditional pancakes. However, times are changing and pancakes require variety. Japanese cuisine has tightly entered our lives and you will not surprise anyone with a variety of sushi. This recipe is a mix of tradition and innovation. Original pancake appetizer with spicy red fish.

Ingredients:

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

Cooking:

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

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

If you don’t have a mixer or a good whisk on hand, but want pancakes, replace half of the milk with non-salt water and gas. Bubbles in the water will do a great job with flour. And even if in your arsenal there is only a fork, your pancakes will turn out without lumps. The main thing, having thoroughly mixed all the ingredients, let the dough stand for 7-10 minutes.

Peel, wash, chop and cook potatoes. In the finished potatoes, add butter, sour cream and mashed in any way familiar to you.

Cut red fish into long, thin slices

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

Wrapped roll pancakes, cut into small portioned pieces, 4-6 cm thick.

Fast, beautiful and tasty snack - ready. Serving can be done both on a cutting board and on a dish.

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

Ingredients:

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

Cooking:

Grate carrots on a coarse grater. Heat the pan on the stove. Put butter and add a spoonful of sunflower so that it does not burn. Pour the carrots into the pan. Salt, add black pepper and simmer under the lid for 15-20 minutes.

Take 4 eggs and gently separate the yolk from the protein. Beat the whites with a mixer, adding a pinch of salt, to a state of strong foam with stable peaks.

Pour the finished carrots into a convenient container and cool. After that, add 4 yolks to it and mix well. Gradually, in small portions, introduce the proteins and gently intervene with a whisk to keep air bubbles in the mass.

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

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

Remove the prepared egg-carrot mixture from the oven, grease the cheese and herbs on top and carefully roll it into a roll. We roll it tightly into a cling film and place it in the refrigerator for the night. If you do not have so much time to wait, then 3-4 hours will be enough.

Cut the cooled and soaked roll with a sharp knife into portioned slices and lay on a dish. You can decorate the appetizer with herbs or fresh vegetables. Connect your imagination and your snack will be perfect.

These piquant balls always stand out on the festive table. They look very neat. And their small size allows each guest to taste the snack, leaving a place in the stomach for other dishes. And the combination of products is harmonious and thoughtful.

Ingredients:

• Cod liver tinned - 1 can
• Potato (boiled in its jacket) - 2 pcs.
• Hard cheese - 50 gr
• Small onions - 2-3 pcs.
• Eggs - 2 pcs.
• Parsley - 1 bunch
• Soy sauce - 2 tbsp. l
• Sesame - 3 tbsp. l
• Salt, pepper - to taste

Cooking:

Boil eggs, cool and peel. Cook the potatoes in their “uniform” and peel as well. On this, all the serious preparatory work can be considered completed.

Grate eggs, potatoes and hard cheese on a coarse grater. Mash the cod liver with a fork. Chop onions finely and chop the herbs.

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

Form small balls the size of a medium chestnut. It is good to roll them in sesame, which can be fried beforehand.

Our simple, and at the same time, gourmet appetizer is ready. It remains to lay the piquant balls with cod liver on the dishes and serve.

The variation on the theme of the salad “Herring under a fur coat”, made in the form of an original snack, turned into potato strawberries with mackerel. The ingredients in both dishes are similar, but serving the snack has its own flavor. Firstly, nothing needs to be taken from a common salad bowl - each strawberry, a separate portion. And secondly, a bright snack can decorate any table.

Ingredients:

• Mackerel of spicy salting - ½ piece
• Potato - 600 gr.
• Sunflower oil - 1 tbsp. L
• Ground nutmeg - ½ tsp
• Boiled beets - 1 pc.
• Salt - ½ tbsp
• Red onion - ½ pcs
• Walnuts - 20 gr
• Cream cheese (soft) - 50 gr
• Parsley
• Sesame seeds

Cooking:

Peel, wash, cut the potatoes at random and cook until cooked. Then, add 1 tbsp of vegetable oil and 1/3 tsp of nutmeg. Make mashed potatoes in your usual way.

1 medium-sized mackerel fillet completely rid of seeds and cut into small cubes. Finely chop the half of the onion and add to the fish. There also send chopped walnuts and cream cheese. Mix the resulting mass well.

In your hand, spread about 1 tsp of slightly cooled mashed potatoes, put the fish mass in the middle and form a potato strawberry with a savory filling. Put strawberry blanks on the board.

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

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

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

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

Ingredients:

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

Cooking:

The log consists of two parts - cheese and egg cake and chicken liver pate. Let's start with the preparation of the paste. To do this, remove the veins from the liver and cut into slices. Chop the onion into a small cube.

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

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

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

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

Deep form 20x30 cm, cover with baking paper, put cheese and egg mass in it and bake in an oven preheated to 190 ° C, 10-12 minutes.

Turn the finished omelette and remove the parchment from the hot.

Put 2/3 of the filling on top, spread evenly and twist tightly into a roll. Wrap logs tightly in foil, allow to cool slightly and send in the refrigerator for 1 hour.

Cut a few pieces from the log, which, in the process of decoration, will play the role of knots.

Take a dish, put a log on it and grease with the remaining liver mass. Place cut-off knots on the log. And just decorate them with paste. The relief of the cortex is created using a fork.

The original appetizer, which will look appropriate on the festive table, is ready. It looks great, but it took a little time to prepare it.

This appetizer is a real lifesaver. If guests warned about their arrival in just half an hour, and only time was left to run to the store. It is appropriate to submit it to the festive table, if you plan to put wine on it. And don’t worry, if you couldn’t find Philadelphia in the nearest store near the house. It can be completely replaced with any cream cheese and even whipped cottage cheese.

Ingredients:

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

Cooking:

If the pistachios are in the shell - must first be cleaned. Further, they should be crushed, but not into flour, therefore - a coffee grinder is not suitable for these purposes. You can take a rolling pin or slightly chop the pistachios with a blender (make sure that it does not overheat).

Cooking snacks - you can’t imagine any easier way. To make it easier to work, you can wear gloves or constantly wet your hands with cold water.

Break off a slice of cream cheese with a teaspoon. Slightly flatten it in your hands and place the grape inside.

Roll up the ball. Put it in a bowl with pistachios and sprinkle on all sides.

We spread the balls on a dish decorated with lettuce leaves.

The original appetizer is ready. With all its simplicity, it is perfect for wine and harmoniously complement your table.

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

Ingredients:

• Choux pastry profiteroles - 10 pcs.
• Crab meat - 240 gr
• Eggs - 3 pcs.
• Cream cheese - 100 gr
• Fresh cucumber - 1 pc.
• Canned corn - 1 can
• Green onions - a small bunch
• Mayonnaise - 3-4 tbsp. l
• Salt, pepper - to taste

Cooking:

Profiteroles to buy in the store, or to cook in advance.

Grate eggs and crab meat on a fine grater.

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

Chop green onions and cucumber into small cubes.

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

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

In profiteroles, make an incision and fill them with the finished filling. Put on a dish and can be served. Such an appetizer will be tasty both immediately and a little brewed.

The original recipe "Fly agaric" will diversify the festive table. It consists of simple components, and reproducing it is simple.

Ingredients:

• Cherry Tomatoes - 300 gr
• Eggs - 2 pcs.
• Ham - 200 gr
• Hard cheese - 200 gr
• Dill Greens - 50 gr
• Mayonnaise - packaging
• Mix of salads - packaging
• Salt, pepper - to taste

Cooking:

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

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

Put lettuce and chopped dill on the dish. Arrange the cucumber circles on top.

We proceed to the formation of fungi. To do this, take a teaspoon of the finished mass and make balls out of it. We put them on cucumber pedestals. This will be the base of the mushroom. Next, put a half of tomato on the leg - the hat is ready. It remains to turn the mushroom into a fly agaric. To do this, put mayonnaise dots on the cap.

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

Now that you can buy eggplants in the store all year round, you can treat your guests with snack “Mother-in-law's tongue” not only in summer. It will be a spicy addition to various dishes and great for strong drinks.

Ingredients:

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

Cooking:

Cut eggplant into thin slices and cover with salt. This is necessary not only for them to give bitterness (now eggplant is no longer bitter), but also to “draw” water out of them.

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

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

Cut tomatoes into small slices.

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

Spread the fried eggplant with the finished mixture. Put a slice of tomato on top and roll it into a roll.

Put the finished rolls on a dish decorated with lettuce leaves.

Tasty and very popular appetizer "Mother tongue" - ready. In season, it can be prepared not only for the festive table.

The festive table always asks for variety. Surprise your guests with a fresh appetizer with avocado, cucumber and crab meat. The harmonious combination of products makes this appetizer light, despite the presence of mayonnaise in it.

Ingredients:

• Crab meat - 150 gr
• Avocado - 1 pc.
• Cucumber - 1 pc.
• Cottage cheese - 60 gr
• Mayonnaise - 1 tablespoon
• Greens to taste
• Ready tartlets - 1 package
• Lemon juice to taste
• Salt, pepper - to taste

Cooking:

Cut a ripe, soft avocado in half and rid it of bone. Remove the flesh from the fruit with a spoon. If you want to use the peel instead of the cookie cutters, remove the pulp carefully so as not to damage the walls of the fruit.

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

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

Cut crab meat into small cubes and add avocado to the pulp. Cucumber grated on a grater of medium size, as well as cottage cheese, should also be sent there. Season with mayonnaise and mix thoroughly. If desired, add finely chopped dill.

The bulk of the work has been done. It remains to beautifully arrange a snack.

There may be several supply options. First, use avocado boats. The second - put a savory snack in the prepared tartlets.

Festive appetizer with crab meat - ready. This is a great alternative to a salad familiar to every housewife with crab meat and canned corn.

This hearty version of the snack for the festive table is equally good both in cold and in hot form. At the table, the “Peacock Tail” of eggplant diverges “with a bang”. And it is worth bearing in mind - a portioned snack, and therefore, prepare as many fragrant tails as guests have been invited.

Ingredients for 2 servings:

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

Cooking:

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

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

Squeezed through a garlic press or finely chopped garlic, mix with salt. Rub each slice of the eggplant fan with this mixture. Next, lay on them slices of tomatoes and plates of cheese.

Cover a deep baking sheet with foil and grease with sunflower oil. Lay the formed “sandwiches” gently on it, spreading them out in a fan.

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

Serving “Peacock Tail” can be done in two ways - or by bringing it to the table on a baking sheet, laying it directly in front of the guests. Or, immediately, in portions to everyone's plate.

Seafood for snacks is much better than meat. And this is not surprising, because they are light, they can stimulate your appetite and prepare your stomach for taking main dishes. An original squid appetizer filled with cottage cheese and shrimp will be the recipe that guests will ask you.

Ingredients:

• Squid - 3 pcs.
• Cottage cheese - 400 gr
• Shrimp - 200 gr
• Garlic - 3 cloves
• Salt to taste
• Green onion - 3 feathers
• Paprika red - 1 pc.
• Mayonnaise - 2 tbsp. l
• Ground pepper mixture - 1 tsp

Cooking:

Squid thoroughly cleaned. Remove skin and all films. Remove fins.

Finely chop the garlic and herbs. Dice the paprika.

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

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

Combine all the ingredients together, salt and pepper to taste. Stuffing for squid is ready.

Boil squid carcasses in slightly salted water for 2-4 minutes. It is important not to digest them, otherwise they will become rubber.

Get the squid in a colander and sprinkle them with cold water.

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

Snack - ready.

Pita bread is a universal base for all kinds of snacks. Each time, wrapping a different filling in it, you will get a completely different dish. This version of the snack provides for crab sticks in its recipe, which allows you to create a tasty, satisfying and at the same time, budget dish. You can use ham, chicken or fish.

Ingredients:

• Thin pita bread - 2 pcs.
• Eggs - 3 pcs.
• Crab sticks - 200 gr
• Russian cheese - 100 gr
• Cream cheese - 200 gr
• Garlic - 3-4 cloves
• Greens (parsley, dill, chives) - to taste
• Ground black pepper - to taste
• Mayonnaise - 200 gr

Cooking:

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

Put 1 pita bread on the table and carefully coat with half the filling. Try to distribute it evenly. Next, lay the second pita bread and spread it with the second half of the filling.

Now carefully and gently pita bread need to be rolled into a tight roll. It is advisable to wrap it with cling film or foil.

Put the roll in the refrigerator for 3-4 hours, and preferably at night.

Before serving, free from film and cut into slices 3-4 cm thick.

Such an appetizer is convenient in that it can be prepared the day before the celebration and it will not just not lose its taste, but will become even more piquant and rich.

Probably many might think that preparing snacks is the easiest process in preparing any celebration, and after all, it is precisely snack foods that are today an integral part of a birthday or a wedding party. Of course, it will be much easier to prepare snacks than one of the main dishes for a gala reception, but there are recipes for cold and hot appetizer dishes that are also prepared for a long time and quite difficult. Unfortunately, not many housewives can connect enough imagination to cook many different snacks from the products that are available at home, which is why the best snacks on the festive table will be selected here, recipes with photos will help the hostess make perfect snack dishes and surprise their guests with culinary masterpieces.

If we start talking about the simplest types of appetizers, then ordinary sandwiches and classic types of salads involuntarily pop up in your memory, because it is precisely such hostess dishes that hostesses usually prepare for the festive table. Of course, you just won’t bring bread and butter to the table, but many people make a snack from bread with fresh tomatoes and a slice of sprats. For some, such an appetizer is not festive, and for someone such a dish will be very much to their liking, but today the housewives are trying to experiment, it is thanks to such experiments on our site that you can find many amazing and simple recipes for light snacks that are suitable for family dinner, and for a big feast with guests.

Holiday snacks must meet several criteria, they must just be cooked, while cold snacks usually have a shorter cooking time than hot types of snack foods. In addition, it is necessary to prepare the dish lightly, since the snack is only a light snack before serving the main dish. For the wedding table, snacks also play an important role, because during the rest the main dish will be eaten quickly, and the snacks will remain until the very end, with them guests will satisfy a slight hunger during the celebration. It is worth remembering that appetizer dishes include not only those types of dishes that are prepared from different products, but also the usual slicing of sausages or cheese.

Today you can choose a wide variety of options for snack dishes, it can be stuffed vegetables stuffed with mushrooms, meat, cheese and other types of products, small canapes are also served on the table, as well as all kinds of salads as a snack dish. Snacks can be served on the table in cold and hot form, if the dish requires baking, then it must be put on the table still hot or warm. In addition, each dish must have its own individual original decoration.

Snacks to the festive table will not be beautifully decorated, because in order to emphasize their taste, you need to choose the best wine options for them, for one type of snack red semi-sweet wine is better, and for the other it is better to take a white wine drink. Delicious snacks can be not only prepared from vegetables, because today small options of pizza, as well as various rolls of meat products and tartlets with filling, can be attributed to snack dishes. Appetizers themselves can be created only from vegetables, or they use additionally various meat, boiled or salted fish, all kinds of cheeses, herbs, mushrooms and even fruits.

On our site you can find the most delicious snacks that will appeal to even the most sophisticated guests, while the choice is so diverse that every housewife will choose a recipe that fits the list of products available in the house.

Do it yourself beautiful cold snacks

Beautiful design of cold appetizers guarantee the uniqueness of your festive table and festive mood. Using ordinary products you can make real works of art! Remember what wonderful crafts you did in childhood, and now you have the opportunity, at least for a short time, to return to childhood and give free rein to your imagination. Only now all your crafts will be not only beautiful, but also very tasty.

I offer the most popular, beautiful and very delicious cold snacks for the holiday table with a description and photos that you can make with your own hands.

Original and beautiful salad in balls

Beautiful salad of balls

Ingredients:

• Boiled rice - 1 cup;
• Any canned fish - 1 can;
• Boiled eggs - 3 pieces;
• Mayonnaise - 3 tables. spoons;
• A bunch of fresh dill;
• Fresh carrots - 1 piece

Ball preparation:

1)   In a bowl, mix boiled rice, fish (mash with a fork), finely chopped proteins (on a fine grater), season with mayonnaise, salt and pepper.

2)   Grate fresh carrots on a fine grater.

3)   Grate the yolks on a fine grater.

4)   Rinse dill, dry thoroughly, chop as finely as possible.

5)   Roll the balls from the ingredients mixed in the bowl.

6)   Roll some balls in greens, some in grated carrots, and some in chopped yolks.

7)   Put colorful balls on a beautiful dish, covered with lettuce.

Curd balls with vegetable salad

Salad with curd balls

Ingredients:
For balls:

• 500 g of cottage cheese;
• 1 small carrot;
• 1/2 bunch of dill;
• a handful of chopped walnuts;
• 1 tbsp. l vegetable oil;
• 1 yolk;
• 1 tsp caraway seeds;
• a pinch of salt.

For vegetable salad:

• Fresh cucumber - 2 pieces;
• Radish - 100 grams;
• A bunch of green onions,
• A bunch of parsley;
• Lettuce leaves.

Cooking:

1)   Mash cottage cheese with a fork in a bowl.

2)   Add carrots, walnuts, chopped dill, vegetable oil, grated on a fine grater, salt. Mix well.

3)   From the resulting mixture, with wet hands, mold croquettes in the form of balls, put in the refrigerator for 30 minutes.
4)   Put lettuce leaves on the dish, put circles of cucumber and radish on top of the lettuce leaves, sprinkle with chopped green onions and parsley.

5)   On the prepared vegetable salad put the curd croquettes, sprinkle with grated yolk and caraway seeds.

Potato balls for side dishes

Potato balls as a side dish

Ingredients:

• Potato - 800 grams;
• Butter - 50 grams;
• Chicken egg - 1 piece (for mashed potatoes);
• Red and black ground pepper, salt to taste
• Wheat flour - 40 grams;
• Deep-Fried Vegetable Oil

Cooking Potato Balls:
1)   Wash the potatoes, peel them, boil them until they are ready and drain the water.

2)   Without letting cool, quickly shove potatoes.

3)   Add pre-melted hot butter, raw egg, salt and pepper to taste, rub well again and mix in mashed potatoes.

4)   Form balls of about 5 cm diameter from warm mashed potatoes. Roll them in flour or breadcrumbs.
5)   Heat the oil to a boil in a large frying pan with high sides or in a pan and fry the potato balls in it until golden brown.
  Serve hot as a side dish, garnished with fresh herbs

Cheese balls with olives and almonds

Balls with olives and almonds

Ingredients:

• Cheese - any;
• Garlic - to taste;
• Mayonnaise - to taste;
• Olives - by the number of balls
• Almonds - by the number of balls;
• Fresh greens of dill

Cooking cheese balls:
1) Grate the cheese (any) on a fine grater and add very finely chopped garlic (pass through a press).
2)   Then add a little mayonnaise to the mixture until a plastic mass is obtained, knead well and mix well.
3)   Place an almond nut in the middle of each olive.

4)   Make a cake from the cheese mass, put the olive stuffed with almonds, and roll the balls.

5)   Wash the dill, dry very well and chop finely. The drier the dill and the finer the cut, the more convenient it is to pan the balls.

6)   Break in balls in finely chopped greens and put on a beautiful dish.

Brynza balls with tomatoes

Ingredients:

• Brynza - 200 g;
• Cherry Tomatoes - 150 g;
• Garlic 2 cloves (squeezed through a press);
• Ground pepper - to taste;
• Soft cheese - 2 tbsp. l;
• Butter or soft cheese - 1 tbsp;
• Fresh bunch of dill and parsley;
• Sesame seeds.

Preparation of feta cheese balls:
1)   Chop the feta cheese, knead with a fork, add cheese or softened butter, garlic, black pepper.

2)   Stir until smooth.

3)   Prepare the tomatoes. Wash and dry.

4)   Whole tomatoes must be placed inside the mass, for this, make a flat cake on your palm, put the tomato, roll it up and give the shape of a ball.

5)   Roll the balls in finely chopped parsley or dill. It is better to take dill (it will turn out prettier), and then in sesame.

6)   Refrigerate for 30-40 minutes. The appetizer is ready.

Beetroot Balls with Herring

Beetroot Balls with Herring

Ingredients:

• Boiled beets - 3 pieces;
• Hard cheese (grate finely) - 200 grams;
• Eggs - 3 pieces;
• Herring (fillet) - 150 grams;
• Mayonnaise - to taste;
• Dill and parsley - for decoration

Ball preparation:

1)   Grate beets.

2)   Cut herring fillets into large cubes.

3) Hard-boiled eggs and peel, grate.

4)   Add the eggs to the beets, add half the grated cheese and 1 tablespoon of mayonnaise.

5)   Form cakes from beets, put a piece of herring in the middle of each, roll into a ball.

6)   Garnish with greens and a drop of mayonnaise.

Salami and cream cheese rolls

Salami roll with cream cheese

Ingredients:

• Butter (softened) - 5 kg;
• Salami (cut into thin slices) - 300 gr;
• Bulgarian green pepper (chopped into thin strips) - 1 piece;

Cooking salami rolls:

1)   Spread the cling film on the table, put the cheese, cover with another layer of the film and roll it with a rolling pin into a layer a centimeter thick.

2)   Carefully peel off the film and spread the salami over the entire surface of the cheese, then cover again with the film and gently turn it over.

3)   Remove the film on the other side and spread the green bell pepper on the cheese.

4)   Now roll it all up in a tight roll without leaving air voids.

5)   Cut with a very sharp knife, constantly wiping the blade.

Serve by laying rolls on a round cracker.

Rolls with red fish in pita bread

Thin Armenian Lavash

Ingredients:

• Lavash (Armenian thin);
• Red fish fillet;
• Fresh greens

Cooking pita rolls:

1)   Spread cling film or foil on a flat surface.

2)   Put pita bread on film or foil.

Red fish rolls in pita bread

3)   Lavash evenly with butter or cheese.

4) Cut the red fish fillet into thin plastics and place it evenly on butter or cheese.

5)   Finely chop the fresh herbs and sprinkle them on top of the fish.

6)   Now, using cling film or foil, tightly twist the stuffed pita bread into a roll, fix it.

7)   If necessary, trim (trim) the edges of the pita bread and place the roll in the refrigerator for about an hour.

8)   After the time has passed, remove the roll from the refrigerator and cut it with a thin sharp knife into 2 cm thick rolls.

9)   When serving, put the rolls on a dish, decorate with greens.

Ham rolls with filling

Ham rolls

Ingredients:

• Ham
• Toothpicks (for fixing rolls);
• Fresh cucumber or fresh cabbage;
• Canned corn;
• Chicken egg;
• Fresh carrots;
• Mayonnaise - to taste;
• Salt, pepper - to taste

Tie ham rolls with green onion feather

The number of ingredients depends on the number of cooked rolls.

The complexity of the recipe is that the ham and cucumber will need to be cut thinly.

Instead of toothpicks, you can use fresh onion feathers or a pigtail cheese to fix the rolls.

Cooking rolls:

Let's start with the preparation of the filling.

1) Boil eggs, cool, peel, chop finely or grate.

Tie ham rolls with pigtail cheese

2)   Peel the carrots, grate on a coarse grater.

3)   Open a jar of corn, drain the liquid. It is better to put the contents of the jar in a colander - so all the liquid drains.

4)   Mix eggs, carrots and corn in a bowl and season with mayonnaise, salt, pepper - to taste. Do not add a lot of mayonnaise, the filling should not be liquid.

5)   If you decide to put a cucumber in the rolls, then cut it into thin circles. If fresh cabbage - then chop it thinly with straws.

6)   Cut the ham into thin plastics.

7)   On thinly cut plastics of ham, evenly spread thinly cut cucumbers or cabbage.

8)   Then we lay out the filling and turn the ham with the filling into a roll.

9)   Fix with a toothpick. We clean for half an hour in the refrigerator.

10)   Then beautifully put the rolls on the dish, decorate with herbs and serve.

Ham rolls with sausage cheese and carrots

  Ham rolls

Ham rolls can be filled fresh carrots  and smoked sausage cheese.

Cooking ham rolls:

1)   Grate fresh carrots on a coarse grater.

2)   Sausage cheese also grate on a coarse grater.

3)   Mix carrots and cheese, season with mayonnaise, salt and pepper to taste and, if desired, mix.

4)   Put the filling on the ham plastics and form the rolls with the help of toothpicks.

5)   Chill and serve.

Red fish rolls with filling

Fish rolls

Ingredients:

• Red fish fillet (slightly salted);
• Cream cheese (any soft);
• Fresh greens

Cooking red fish rolls:

1)   Cut the fish into plastics;

2)   Spread the soft cream cheese evenly over the fish;

3)   Sprinkle with finely chopped greens;

4)   Form rolls, fix in any of the ways.

5)   Put in the cold for 30-40 minutes.

6)   Serve chilled, garnish with greens.

Mini Red Fish Sandwiches

Canapes boats

Ingredients:

• Black bread;
• Fillet of red slightly salted fish;
• Butter or creamy soft cheese;
• Onion;
• Green pea;
• Lettuce

Making sandwiches:

1)   With brown bread, cut the crust.

2)   Cut the bread with the same squares or rectangles.

3)   Spread softened butter or soft cheese on bread preparations.

4)   Cut the fish fillet into small pieces of bread size, put the fish on bread slices with cheese.

5)   Peel the onion, sort it into layers. Cut strips - these are future sails.

6)   Put our “sails” on the toothpicks and fix the resulting “masts” on the sandwiches.

7) Decorate with peas on top of the “mast”.

8)   Decorate the festive dish with lettuce and lay out the resulting boats.

Sandwiches (mini) with herring

Canapes with herring

Ingredients:

• White bread;
• Butter or soft cream cheese;
• Lightly salted herring (fillet);
• Onions (red);
• Pickled cucumber

Cooking mini sandwiches:

1)   Cut the white bread in equal cubes or cubes, dry in the oven so that the pieces of bread are slightly browned.

2)   Spread butter or cheese on bread.

3)   Cut the herring fillet into pieces (according to the size of the sandwich).

4)   Place a piece of herring on top of butter or cheese.

5)   Separate the onion into layers and cut strips (“sails”).

6)   Put the “sails” on the toothpicks, form the “masts”.

7)   Place the “masts” on the sandwiches.

8)   On top of the “mast” decorate with circles of pickled cucumber.

Sandwiches with red fish and caviar

Sandwiches with red fish and caviar

Ingredients:

• White bread;
• Butter (softened);
• Red fish fillet;
• Red or black caviar;
• Dill greens

Making sandwiches:

1)   Cut the crust off the bread.

2)   Slice the bread in equal slices.

3)   Spread the slices with a thin layer of softened oil.

4)   Cut red fish fillet into thin sandwich-sized plastics.

5)   Put a second slice of bread on top, smeared with a thin layer of butter.

6)   Finely chop the greens and sprinkle on butter.

7)   Last spawn. Caviar can be red or black. You can combine and make colorful sandwiches.

8)   Put the sandwiches in the refrigerator for about 30 minutes.

9)   Put ready-made chilled sandwiches on a dish covered with lettuce. Serve to the table.

Sandwiches with red Berries caviar

Sandwiches with butter and red caviar

Ingredients:

• Canapes or white bread;
• Butter or soft cream cheese;
• Red caviar;
• Parsley

Making sandwiches:

1)   Slice white bread. If this is a canapé, then they are ready to eat. If desired, bread or canapes can be dried in the oven (to brown).

2)   Spread a layer of butter or cream cheese evenly on the bread.

3)   Put red caviar in the shape of a berry.

4)   Put parsley leaves next to the caviar - you get berries with leaves.

5)   Chill the sandwiches in the refrigerator.

6)   Serve chilled on a beautiful dish.

Sandwich with boiled sausage and tomato ”Ladybug”

Sandwiches “Ladybug”

Ingredients:

• Canapes or white bread;
• Creamy soft cheese;
• Cooked sausage or ham;
• Cherry tomatoes;
• Olives (black)
• Parsley or dill
• Mayonnaise;
• Lettuce

Making sandwiches:

1)   Dry the bread or canapé with the oven.

2)   Spread a layer of cheese or mayonnaise on the bread.

3)   Cut the sausage into thin plastics and lay on the cheese.

4)   Put parsley or dill on sausage.

5) Lay the tomato on the leaves. Cherry tomatoes need to be washed, cut in half, cut a narrow corner from one edge, and cut a small piece from the other.

6)   Cut olives into quarters. Apply one quarter next to the tomato.

7)   From the stalks of greenery make antennae and attach to the olive.

8)   Cut a few pieces of olives into small pieces and decorate the tomato with these pieces - make black spots.

9)   On olives put two dots of mayonnaise - these are the eyes.

10)   Put on a dish covered with lettuce.

That's all! Our ladybugs are ready! Serve to the table.

Chips Sandwiches

  Chips with Chips

Ingredients:

• Hard cheese - 10 grams;
• Tomatoes - 300 grams;
• Garlic - 2-3 cloves;
• Greens - to taste;
• Mayonnaise - to taste;
• Potato chips wide (for example, “Pringles” Pringles));
• Olives or olives - for decoration

Making sandwiches:

1)   Three cheese on a fine grater.

2)   We cut tomatoes in small cubes or cubes.

3)   Peel and pass the garlic through a press.

4)   Finely chop the greens with a knife.

5)   Mix cheese with garlic, add tomatoes and herbs, mix.

6)   Now in the salad you need to add mayonnaise to taste and, if not enough salt, salt. Do not forget - the chips are so salty!

7)   We spread our salad on chips, decorate with olives and olives on top.

8)   Serve immediately, otherwise the chips will soften.

Chutney eggplant appetizer “Peacock tail”

  Eggplant cold appetizer

Ingredients:

• Eggplant - 2 pieces;
• Processed cheese - 2 pieces;
• Eggs - 2 pieces;
• Garlic - 3-4 cloves;
• Mayonnaise - to taste;
• Fresh cucumber - 1 piece;
• Bulgarian red pepper - 1 piece;
• Black pitted olives - for decoration;
• Salt, pepper - to taste;
• Vegetable oil - for frying

Making eggplant snacks:

1) Wash the eggplants, cut into 1 cm circles, fry on both sides in vegetable oil until golden brown. Do not salt!

2)   After frying, lay the eggplant on a paper towel to absorb excess oil.

3)   Cool the eggplant.

4)   Hard-boiled eggs, peel, grate.

5)   Grate the processed cheese on a fine grater (pre-hold the cheese in the freezer for about 30 minutes - it’s easier to grate them).

6)

7)   In a bowl, combine cheese, garlic, eggs and season with mayonnaise. Get a salad.

8)   Remove the olives from the jar and cut in half.

9)   Cut the cucumber into thin slices.

10)   Wash sweet bell pepper, peel the seeds, cut into quarters. Then cut the quarters of pepper into thin strips.

11)   Put the salad mass evenly on the fried and cooled eggplant slices.

12) On one side of the eggplant lay a circle of cucumber, and on top of the cucumber - half the olives, greased slightly with lettuce from the bottom (so the olive will hold on tight).

13)   On the other hand, lay a strip of pepper along the very edge of the eggplant.

14)   Place the peacock tail of eggplant on a platter and serve.

Cold pepper and cheese appetizer

Bell pepper and cheese appetizer

Ingredients:

• Hard cheese - 250 grams;
• Butter - 150 grams;
• Walnut - 10 pieces;
• Bulgarian sweet pepper (different colors) - 4 pieces;
• Garlic - 2-3 cloves;
• Parsley and dill

Cooking peppers snacks:

1)   Wash peppers, cut off the side of the stalk, you get a kind of lid. Do not discard the lid - it will still come in handy. Scrub the pepper from the seeds.

2)   Grate frozen butter.

3)   Grate the cheese on a fine grater.

4)   Peel the garlic, pass through a press.

5)   Chop walnuts.

6)   Chop greens finely with a knife.

7)   Mix all ingredients thoroughly.

8)   Stuff the peppers with the resulting mass, close the pepper lid for a while and put in the refrigerator for at least 30 minutes.

9)   Before serving, remove the peppers from the refrigerator, remove the lid and cut with a sharp knife into circles with a thickness of 1.5-2 cm.

10)   Beautifully put on a dish, decorate with greens on top and serve.

Stuffed Tomato Rice with Salmon for Appetizer

  Stuffed Tomatoes for Appetizer

Ingredients:

• Tomatoes of medium size - 5 pieces;
• Rice is better scalded (such rice is more crumbly) - 2 tables. a spoon;
• Salmon (slightly salted) - 50 grams;
• Fresh cucumber - 1 piece;
• Greens - to taste;
• Vegetable oil (olive) - 2 tables. spoons;
• Lemon juice - to taste;
• Salt, pepper - to taste

1) Wash the tomatoes, cut off the top with a knife (about 1 cm), remove the tomato flesh with a spoon. Turn the cut-out tomatoes on a napkin to stack excess juice.

2)   Boil rice until cooked.

3)   Cut the fish fillet into small cubes.

4)   Finely chop the cucumber into cubes. If the peel of the cucumber is too thick, then peel the cucumber.

5)   Finely chop the greens with a knife.

6)   Mix rice, fish, cucumber and herbs. Add to taste salt, pepper, lemon juice and vegetable oil. Mix everything well.

7)   Tightly stuff the tomatoes with the resulting mixture.

8)   Garnish with fish slices and herbs.

Appetizers stuffed with cheese and garlic for a snack

  Stuffed tomatoes

Ingredients:

• Small fresh tomatoes - 12 pieces;
• Hard cheese - 150 grams;
• Mayonnaise - 3 tables. spoons;
• Garlic - 3-4 cloves;
• Greens - to taste;
• Salt, pepper - to taste

Hard cheese can be mixed with soft or cream cheese - it will turn out even tastier!

Cooking appetizers from tomato:

1) Wash the tomatoes thoroughly, wipe with a napkin, cut off the hat on the side of the stalk, carefully remove the pulp with a teaspoon, turn it on a napkin. Put the rest of the tomato in bowls - do not throw it away. Separate lids and separately pulp.

2)   Three cheese on a fine grater.

3)   Peel the garlic, pass through a press.

4)   In a bowl, combine cheese, garlic, tomato pulp. Season with mayonnaise, salt, pepper to taste.

5)   Stuff the tomatoes tight with the resulting mixture. Do this gently with a teaspoon.

6)   Sprinkle finely chopped greens on top.

7)   Cover the stuffed tomatoes with the remaining lids. Or lay out in a circle with green peas, it looks very impressive!

How to originally serve caviar to the table

Beautiful shells with caviar

Ingredients:

• Shell pasta;
• Red caviar;
• Black caviar

1)   Boil large shells, rinse.

2)   Put black and red caviar in the finished shells.

3)   Serve with greens or lettuce.

How to serve lemon beautifully? Lemon Rosette

Lemon roses

You will need:

• Lemon with a thick peel;
• Toothpick or small baking tin;
• Fresh parsley

Cooking roses from lemon:

1)   Cut the lemon and peel into thin slices.

2)   Slices overlap each other. Get a sort of train of sliced \u200b\u200blemon.

3)   Now gently twist the slices together into a roll, grabbing each of the slices. It will take a little bit of skill!

4)   Once assembled, pin the bottom with a toothpick or put a rose in a mold.

5)   Garnish the roses with parsley leaves.

Serve to the table. Guests will be delighted!

Bon Appetit!

Fine( 27 ) Poorly( 2 )

“What could be simpler than preparing snacks on the festive table” - you think? In fact, it only seems so that everything is simple and easy. And this will be seen when you find yourself face to face with a large number of products and a very small supply of recipes. At that moment, when you start talking about cold snacks on the festive table, you are probably recalling sandwiches.

Almost all classic recipes with bread, such as sprats, began to become obsolete. And now they can hardly surprise anyone, and to be honest - nobody wants to eat them now.

Our soul and stomach want something in a new way. And for this I have prepared for you, recipes for appetizers on the festive table, which are detailed with a photo.

In my first recipe, I will tell you how to cook stuffed champignons at home.

Ingredients:

• Champignons - 450 gr
• hunting sausages - 230-250 gr
• cream cheese - 200 gr
• garlic - 4 cloves
• parmesan cheese (grated) - 100 gr
• spices to taste.

Cooking method:

We wash the mushrooms, then we clean and separate the heads from the legs. If desired, those same legs can be used in the filling.

For the filling, mix the grated cheese, chopped sausages and garlic. There we add cream cheese, spices and we get just such a mixture as in the photo. We fill each mushroom hat with this mixture.

Sprinkle with breadcrumbs on top.

We lay the blanks on a baking sheet and put in the oven for 30 minutes at a temperature of 180 degrees.

Stuffed champignons are ready.

  Tartlet filling

This is a versatile, tasty appetizer that can be prepared for various holidays, and just for dinner. Now consider this option, how to cook a delicious filling for tartlets.

Ingredients:

• Tartlets -10 pcs
• onions - 1 pc.
• champignons - 400 gr
• hard cheese - 200 gr
• sunflower oil - for frying
• salt, pepper and curry to taste.

Cooking method:

To prepare this dish, we should already have ready baskets. We clean the mushrooms and remove the edge of the peduncle. After that, wash them and move them in a colander, so that all the glass is glass. And then cut them into small pieces.

We clean and cut the onion in a small square. We put the pan over medium heat, pour oil into it and as soon as it warms up, fry chopped onions until light golden brown, add mushrooms and all the necessary spices.

Grind hard cheese on a fine grater, leave a little, and pour the rest into the already prepared onion-mushroom mixture and mix.

It remains only to fill with this mixture all the tartlets and sprinkle with grated cheese on top. To melt the cheese we need to send for a couple of minutes in the oven, or in the microwave.

The filling for tartlets is ready.

  Whipped crab sticks

Crab sticks in batter are considered one of the saving snacks that can be cooked for one or two, and look on the table, in principle, even convincing.

Ingredients:

• Crab sticks - 250 gr
• flour - 4 tbsp. spoons
• light beer - 50 milliliters
• chicken egg - 1 pc.
• lemon - 1/2 pcs
• vegetable oil - 25 milliliters
• salt and pepper to taste.

Cooking method:

We prepare all the necessary products for our dish.

We put crab sticks in a bowl, salt, pepper and sprinkle them with the juice of half a lemon. Leave for 12-15 minutes alone.

To make a batter, you need to take a deep bowl and drive an egg into it. Beat with a whisk until foam is obtained, and then pour in beer and pour in flour.

Mix thoroughly until smooth.

The most important thing is not to overdo it, otherwise the batter can burn up and the whole process will be worthless.

Serve to the table both hot and cold.

  Lavash roll with red fish - Buffet Recipe

Now you have a cool idea of \u200b\u200bmaking pita roll with red fish. Adding greens and cheese to its consistency will make it even more fragrant and tender. This kind of snack can be made in about 10 minutes.

Ingredients:

• Pita - 1 pc
• salmon - 250 gr
• processed cheese - 200 gr
• greens - 1 small bunch.

Cooking method:

We expand the pita bread and evenly lubricate it with melted cheese.

Cut the fish into thin slices.

Distribute the entire surface of the tortillas. Finely chop the washed and dried greens and sprinkle it on top of the fish.

Now, carefully turn the pita bread into a tight roll and wrap it with cling film. Put in the refrigerator for one hour.

At the end of time, remove the film and cut the whole roll into portioned pieces.

We spread it on a plate and serve.

  Pickled Mackerel at Home

Probably, no festive feast can do without a fish snack. Especially for you, I prepared a recipe for pickled mackerel, at home. The recipe is basically simple, but the result is excellent!

Ingredients:

• Mackerel - 2 pcs.
• water - 0.5 liters
• onion - 1 pc.
• carrots - 1 pc
• vegetable oil - 2 tbsp. spoons
• allspice - 5 pcs.
• cloves - 5 pcs.
• honey - 1 tsp
• apple cider vinegar 6% - 2 tbsp. spoons
• bay leaf - 2 pcs
• mustard seeds - 1 tsp
• salt - 1 tbsp. a spoon.

Cooking method:

We prepare all the necessary products and proceed.

Pour water into a saucepan and set on fire. In the meantime, the water begins to boil, meanwhile you can chop the vegetables. My carrots, peel and cut into circles, and onions in half rings.

At the moment when the water is almost boiling, it is necessary to add salt, oil, all spices, except vinegar and honey.

Then we transfer to a pot of boiling water, chopped carrots and cook for another five minutes.

Now we need to gut the mackerel, cut off the head and tail, remove the fins, bones and black film.

After five minutes of cooking the marinade, the fire should be turned off and let it cool slightly. Add honey and vinegar to it and mix thoroughly until honey is completely dissolved.

But then we fill it with the marinade itself and put it in the refrigerator for a day.

And exactly in a day it will be possible to taste this wonderful delicate taste, mackerel pickled at home.

  Ham rolls

Ham rolls with different fillings are suitable for any celebration. I will say more - they will become a real decoration for your table and all guests will be delighted with them.

Ingredients:

• Ham - 300 gr
• eggs - 2 pcs.
• hard cheese - 100 gr
• garlic - 2 cloves
• mayonnaise - 2 tbsp. spoons.

Cooking method:

Cut ham into thin slices, approximately 1-2 mm, this thickness can easily be rolled into neat rolls.

Grate cheese and boiled eggs into a coarse grater. Combine them in a deep bowl and squeeze out a few cloves of garlic. We fill the whole mass with mayonnaise and mix well.

We spread the ham and lay out one tablespoon of the prepared filling for each slice.

It remains only to wrap in rolls and, at your discretion, you can fasten them with toothpicks so as not to unwind.

This is what you should be able to do. Eat with great pleasure!

  Dry-cured sausage at home

So that you can eat, take the same sandwich without any fear and harm to your health, I want to offer you a not complicated recipe for dried sausage in the conditions of your home. To cook it, you don’t need to be some kind of cooking master and have special equipment, just a little time and the right products.

Ingredients:

• Meat - 1.5 kg
• lard - 650 gr
• guts
• vodka - 1.5 tbsp. spoons
• cognac - 50 milliliters
• garlic - 4-5 cloves
• sugar - 2 tbsp. spoons
• black pepper - 1/2 tsp
• salt - 3 tbsp. spoons.

Cooking method:

First, prepare the necessary ingredients, wash the lard, dry it and rub it with salt and garlic. Then we remove it for 12 hours in the refrigerator.

You can use any meat you like. In this case there was veal. It must be washed, dried and cut into small, thin slices. We shift into a cup, put one tablespoon of salt and sugar, and of course, add a little pepper. Plus, pour vodka, and if you have a desire, you can pour in some more spices, well, it's up to you.

Dry the lard properly so that there is no excess moisture. At this time, we cut the meat smaller and scroll in a meat grinder.

Put fat for 20 minutes to freeze in the freezer. After we take out and cut into small squares. Twist is not advisable, otherwise the meat will turn out to be very fat.

It is time to combine all the ingredients together and pour the remaining salt, sugar. We also pour in cognac, if it is not there, then you can vodka and carefully mix the minced meat with your hands.

Now we will begin to form sausages, but before that we need to rinse the guts well, and after that we start gently with meat.

Suddenly you don’t have guts at hand, do not worry, in this case they can be replaced with ordinary gauze. Just on just wrap the sausages in it.

Here it turns out yummy.

  Pork basturma at home

Unfortunately, not everyone can afford to buy such a delicacy, so I want to offer you a recipe on how to cook pork basturma at home. It turns out not worse than the one that is sold in the store, but the most important thing is that you can be sure of its quality at 100%.

Ingredients:

• Pork neck - 2 kg
• flour - 1 tbsp. a spoon
• garlic - 2 heads
• fenugreek - 80 gr
• ground red pepper - 1 tbsp. a spoon
• paprika - 1 tbsp. a spoon
• salt - 1 tbsp. l

Cooking method:

We wash the meat under cold water, cut it lengthwise into two equal parts, carefully sprinkle with salt, put it in a container with a tight vacuum lid and put it in the refrigerator for 24 hours.

After one day we take the meat out of the refrigerator, wash it and hang it in a ventilated, dry room for four days.

We combine all the necessary spices with flour, squeeze the garlic through a press and dilute it with boiled cooled water so that a thickened sauce is obtained. Cover and put it in the refrigerator overnight.

After 48 hours, remove the pork and dip in the prepared sauce, after which we take it out, place it in a vacuum container, and put it in the refrigerator for four days.

  After these 48 hours, we take the meat out of the refrigerator, clean it from the sauce and hang it for another 24 hours to dry.

That's all, basturma at home is ready. Eat for health!

  Chicken legs in the dough

Mostly chicken legs are cooked in puff pastry. Now I will offer you not such a common recipe - legs cooked in yeast dough. It is also very tasty.

Ingredients:

• Chicken legs - 5 pcs.
• flour - 4 cups
• dry yeast - 2.5 tsp
• water - 350 gr
• sugar - 3 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• champignons - 300 gr
• onions - 2 pcs.
• salt - 2 tsp.

Cooking method:

1. We start the dough and for this we need to dissolve the yeast, sugar and 1 teaspoon of salt in warm water.

Pour 3 tablespoons of vegetable oil and pour the sifted flour. Knead the dough and leave in a warm place for one hour.

2. Boil the chicken legs for 15-20 minutes, salt and pour all the spices, then fry until golden brown.

3. Peel the mushrooms and onions, cut them into small pieces and fry in oil over medium heat until cooked.

4. In the meantime, the dough has become ready, knead it a little and divide into 5 equal parts, and from each part we make a tortilla, in the center of which we spread one leg and a little fried mushrooms with onions.

5. We collect the dough around the leg, connect it, leave only the bone open, in the same place you can dress it with a stalk of dill or parsley.

6. Lubricate the dough with butter and send to a preheated oven to 200 degrees for 20-25 minutes.

7. The dough has acquired a pleasant golden color, which means you can get it out of the oven. The legs are ready.

  Cheap snacks on the festive table (Video)

In this video you will learn how to cook light quick recipes for snacks.

Bon Appetit!!!

Snacks are probably the most interesting type of food, and since childhood. However, when we ran home as a child, grabbed a piece of bread with sausage or bacon, we did not suspect that we were already using snacks, but these were real snacks.

I already gave you some recipes, but there are so many that we can’t try them all our lives. They are always needed. If it’s easier to approach, salads are snacks, too, but we already spoke about it.

In the old days, all cold dishes served before the main hot meal were considered snacks. And the snacks could be very complicated. Some contained up to 50 ingredients.

But we will consider simple, easy-to-cook and tasty snacks.

Step-by-step recipes for preparing simple snacks and tasty snacks

Let's start with the most favorite snack for most people - with herring.

1.   Herring appetizer for the festive table

Cooking:

1. We cut herring on filet (we already did this: Herring recipe with onions and vinegar). Wash each filet with your hands (as if doing a massage) is not strong or beat off, but very easy.

2. On the fillet, spread the cream cheese, spreading evenly throughout the fillet.

3. On the cheese we spread a tablespoon of canned sweet pepper and also equalize throughout the fillet.

4. Sprinkle with preferably freshly ground pepper. Sprinkle with chopped dill.

5. Using a cellophane film, we turn it into a longitudinal roll and send it to the refrigerator for 2-2.5 hours.

During this time, prepare the basis of this snack.

6. Take the black bread and cut out the cups with a glass. You can just cut the bread into squares, rectangles, any shapes, just to fit pieces of herring, which we will lay out with you.

7. When our roll is cooled, cut into small pieces and arrange into cut circles.

Garnish with herbs and serve.

Bon Appetit!

1. Herring appetizer

Cooking:

1. Take herring fillet and cut it into small pieces. We start to make the marinade.

2. Put the pieces in a deep bowl and add mayonnaise to the pieces of herring.

3. Add the mustard.

4. Pour wine vinegar.

5. Cut and add parsley and dill to the cup, pepper to taste.

6. Mix everything and put in the refrigerator for one hour.

7. While the herring is pickled, cut the bread in triangles or whatever. Of course we take black bread. It goes well with herring.

We take the prepared herring out of the refrigerator, put it into pieces of bread, decorate with herbs, fasten with skewers and serve.

Take all the ingredients to your taste. Someone loves more mayonnaise, someone vinegar.

Bon Appetit!

1.   Ham and Cheese Rolls

Cooking:

1. We spread the plastics of ham with curd cheese. with a knife, distribute the cheese evenly over the ham.

2. Put the basil leaves on the cheese. Freshly ground pepper from the mill.

3. Cut the olives into slices and lay on the basil.

4. Wrap the ham in rolls.

5. Cut the rolls obliquely into several parts. as you wish.

Serve with fried pine nuts, olives and herbs.

Bon Appetit!

1.   Ham on toast with toppings

Cooking:

1. First, prepare the filling. Finely chop the pickled cucumber.

2. Add it to the curd cheese.

3. There, add the chopped leaves of basil or parsley, or other herbs that you like. Mix everything thoroughly.

4. Slightly fry slices of white bread or loaf on both sides.

5. Spread the resulting filling on a piece of fried white bread or loaf.

6. Lay rolled-up ham plastics on top.

7. Cherry tomatoes and green olives are cut in half.

On olives on the convex side, first pierce the olives with wooden skewers and then tomatoes on the same skewer.

Then stick it all into our toasts.

The appetizer is ready.

Bon Appetit!

1.   Mozzarella appetizer with tomatoes on skewers

Cooking:

Take a beautiful deep cup (in it we will serve)

1. Pour olive oil there, add balsamic vinegar, salt and sprinkle with freshly ground pepper.

2. Paste cherry tomato, mozzarella round on a skewer,

3. prick a leaf of basil and another round mozzarella.

Dip the skewers into the sauce and in this form serve on the table.

Bon Appetit!

In all the above written recipes, I did not indicate the number of ingredients. Everything is simple there. Add as you wish, depending on the number of people.

1.   Champignons in batter and breadcrumbs

In batter, they usually cook fish or meat. We will cook mushrooms. Mushrooms are best suited for this.

Ingredients:

• Small champignons - 200 g.
• Eggs - 2 pcs.
• Milk - 100 ml.
• Flour - 50 g.
• Vegetable oil - 1-2 glasses
• Breadcrumbs - 50 g.
• Pepper, salt - to taste

Cooking:

1. Wash mushrooms, peel and cook in salted water for 10 minutes.

2. In a deep bowl, break the eggs and beat them with milk.

3. Dip boiled mushrooms in the egg mixture, then roll in flour and dip again in the egg mixture.

4. Roll in breadcrumbs. Dip the mushrooms in boiling oil and fry until golden brown.

Serve the dish hot, with fresh herbs and vegetables.

Bon Appetit!

1.   Shrimp and cheese tomatoes

Ingredients:

• Cherry Tomatoes - 10-15 pcs. Match the size of the shrimp.
• Cooked and frozen shrimp - 10-15 pcs.
• Cream cheese - 150-200 g.

Cooking:

Wash the tomatoes, dry with a towel and cut off each tomato, cut off the top. Gently remove the middle of the tomatoes. Inside, slightly add salt to the tomatoes and turn them over and place them on a towel to make the glass liquid.

Throw the shrimp into boiling salted water and boil for no longer than 1-1.5 minutes (if the shrimp is not boiled, but freshly frozen, it should be cooked longer, 2-3 minutes after boiling). Cool and clean the shrimp. We remove the heads.

We fill the tomatoes with cream cheese, stick the shrimp in the cheese with the tail up. If you fit two shrimp, stick in two.

Bon Appetit!

1.   Ham and Cheese - Rolls

Ingredients:

• Ham - 200 g.
• Hard cheese - 100 g.
• Garlic - 1-2 cloves
• Mayonnaise, herbs - to taste

Cooking:

Grate cheese on a coarse grater, transfer to a deep cup, add mayonnaise, squeeze out the same garlic. Finely chop the greens and add to the cheese. Mix everything thoroughly.

Slices of ham spread with cheese mixture and roll. Fix the rolls with multi-colored skewers.

Transfer the finished rolls to a dish and decorate, if desired, with sprigs of greenery.

Bon Appetit!

1.   Potato pancakes with salmon

Ingredients:

• Potato - 500 g.
• Onion - 1 head
• Red onion - 1 head
• Egg - 1 pc.
• Flour - 3 tbsp.
• Sour cream - 200 g.
• Smoked Salmon - 200 g.
• Vegetable oil
• Salt, pepper - to taste

Cooking:

Wash my potatoes, clean them, wash them again and rub them on a grater. Carefully wring out, mix and wring again. Peel onions, finely chop and add to the potatoes. Beat the egg lightly and add it to the potatoes along with the flour. Salt, pepper and mix thoroughly.

Heat the oil in a pan. Put a spoonful of potato dough into boiling oil as if it were pancakes. It is better to spread a little so that the pancakes were free in the pan. Fry for several minutes on each side, until golden brown.

We put the finished pancakes on paper napkins to remove excess oil. We shift onto a plate, smear with sour cream on top. Then we put a little red onion, sliced \u200b\u200bin half rings and plastic fish.

Bon Appetit!

1.   Stuffed eggs on the festive table

Option 1.

Ingredients:

• Eggs - 5 pcs.
• Cream cheese or cottage cheese - 2 tbsp.
• Salted salmon or salmon - 50 g.
• Dill - 1-2 branches
• Salt, pepper - to taste

Cooking:

Cook eggs in boiling water until tender. Dip them in cold water, let cool, clean from the shell. We cut each egg in half and take out the yolks. Salted fish cut into very small pieces, the smaller, the better. If you like dill, it can also be finely chopped and added.

Put the yolks in a small bowl, knead with a fork. Add salmon, dill and cream cheese to them. Mix well. Salt, pepper to taste, you can not salt. Mix again.

Carefully stuff the egg halves. Lay on lettuce leaves and serve. You can decorate with greens.

Bon Appetit!

1.   Stuffed Eggs with Cheese

Option 2

Ingredients:

• Eggs - 6 pcs.
• Butter - 100 g.
• Sour cream - 4 tablespoons
• Hard cheese - 200 g.
• Salt, pepper - to taste

Cooking:

For this option of stuffing eggs, you will also need to boil the eggs, cool, peel, cut in half, remove the yolk.

Then grind the yolk with softened butter, add the cheese grated on an average grater, mix well. In the resulting mass, gradually add sour cream and grind until a lush mass is obtained. Salt, pepper.

On a plate, put the halves of proteins and fill them with cheese cream. You can add parsley, put on lettuce leaves. For lovers, sprinkle a little red pepper.

The eggs are ready. They can be laid out on a plate with the first version of stuffed eggs equally.

Bon Appetit!

1.   Cold appetizer with red fish

Ingredients:

• Plastics of slightly smoked salted salmon
• Cream cheese "Philadelphia" or another
• Basil, Parsley
• Italian spices
• White baguette

Cooking:

We cut the baguette into equal pieces about 1 cm wide (it is desirable that the baguette be “plump”). It is better to cut with a special bread knife so that our pieces do not crumple. Put them on a plate.

Take the cheese. We have a Philadelphia. You can take any other cream cheese, preferably without any additives. We spread it in a deep plate and knead it to a homogeneous paste.

Take fresh parsley leaves and fresh basil leaves, wash and dry. We cut them into medium pieces, you can of course tear them up as you like. Mix the leaves and put them in a mortar. Grind the leaves into gruel. If you don’t have a mortar, you can use any pusher. Pour a pinch of Italian herbs into the gruel of herbs and mix everything thoroughly again.

Pour all that we have into the mashed cream cheese, mix everything very well.

Take the sliced \u200b\u200bbaguette and spread with a knife the resulting mass. Spread with an even middle layer. And so all the pieces. We turn red fish into a roll (roses) and put them on our slices of baguette, spread with cheese cream. I prefer slightly salted-smoked fish, you can take just salted or pickle yourself.

A beautiful delicious snack is ready.

Bon Appetit!

1.   Fly agaric

Ingredients:

• Ham or any sausage - 70 g.
• Cheese - 70 g.
• Boiled eggs - 2-3 pcs.
• Large cucumber - 1 pc.
• Cherry Tomatoes - 10 pcs.
• Mayonnaise - 3-4 tbsp.
• Greens, salad
• Salt pepper
• Garlic - 1 clove (optional)

Cooking:

In a deep dish we rub ham on a fine grater. You can also chop finely. We rub eggs and cheese here. Dress with mayonnaise, mix well. You can add a clove of garlic, I do not really like garlic, so we do not add.

I add a little salt and pepper at this moment. Try it, many don't salt or pepper at all. Who likes what. Set the resulting mixture aside.

Take a cucumber and cut into thin slices. If there is a special knife, cut them so that the cucumber circles are waves.

We lay the lettuce leaves on a plate, lay the pieces of cucumber on them. On cucumbers we spread either with a spoon, or with a suitable mold, the legs from the fungi. Putting our clearing aside.

Cut the cherry tomatoes into halves and lay them on their legs. With any suitable wand, we draw dots on fly agaric using mayonnaise.

An appetizer is prepared immediately before serving. Since tomatoes and cucumbers pre-cooked will begin to flow.

Elegant beautiful appetizer is ready. This appetizer is suitable for any festive table.

Bon Appetit!

1.   Cheese snack

An appetizer with three different toppings.

Ingredients:

• Hard cheese of 50% fat or higher - 500 g.
• Creamy processed cheese - 250-300 g.
• Raw smoked sausage - 250 g.
• Walnut - 100 g.
• Dill - 50-70 g.

Cooking:

Cut hard cheese into three equal parts, for three different fillings. In boiling water, put all three pieces of cheese, turn off the heat and leave the cheese for 20 minutes.

While the cheese softens in boiling water, prepare the filling.

We clean and cut the sausage into small pieces. We chop finely dill. We chop walnuts.

The cheese has already softened, we take one part out of the water and on a cutting board previously wrapped with cling film so that the cheese does not stick, we begin to roll the cheese like a dough into a flat cake.

A flat cake of rolled cheese is greased with creamy cream cheese, over the entire surface.

We spread the sliced \u200b\u200bsausage on the cheeses and wrap the cheese in a long roll. Pack the roll with cling film and set aside on a plate.

Roll out the second piece. We also spread the processed cheese and evenly spread the dill on the cheese. Wrap in a roll. Roll in cling film and also put it on a plate.

With the third piece we repeat the same procedure only instead of greens, spread the walnut on the entire surface. Before this, be sure to spread the cream cheese on the tortilla. We also turn it into a roll and wrap it in a cling film.

We put all three rolls in the refrigerator, until completely cooled.

We take out the cooled rolls from the refrigerator, they have become hard and now we can cut them.

Beautifully put on a dish and serve.

Bon Appetit!

1.   Fast food with crab sticks

Ingredients:

• Cheese - 200 g.
• Eggs - 4 pcs.
• Garlic - 5 cloves
• Crab sticks - 200 g.
• Mayonnaise - 100 g.
• Lettuce leaves

Cooking:

On a fine grater we rub the eggs. On the same grater we rub cheese. Mix eggs with cheese. Pass the garlic through a press or you can also grate it. We also rub crab sticks on a fine grater.

Add garlic to the mixture of eggs and cheese. Mix everything well and add mayonnaise. Once again, mix everything thoroughly.

We make small balls from the mixture and roll them in grated crab sticks.

What a beautiful candy we got. Faster than their mouth.

Bon Appetit!

  Video: Red fish sandwiches

  Video: Canapes on the festive table

Bon Appetit!