To prepare this dish, you can use various spices. For example, sweet paprika, ready-made seasonings for meat or barbecue.

Pate recipe:

1. Cut the fat into small cubes and transfer it to the bowl of the food processor.
2. Send garlic, nuts and spices there.
3. Grind the products and cool the paste.

The appetizer can be garnished with finely chopped green onions.

Lard pate with garlic

This dish goes well with strong alcoholic drinks. But you can also serve it with soup, potatoes or pasta.

1. Cut 1 kg of frozen bacon into slices, and then scroll through the meat grinder.
2. Heat the pan on the stove and lay the base for the paste in it. Fry the fat for 5-7 minutes until the color changes.
3. Add 2 tablespoons of salt, 60 g of soy sauce and 1 teaspoon of spices. You can also use paprika, ginger, saffron and red pepper. Put in the same 5 cloves of garlic, passed through a press.
4. Stir foods and heat them over medium heat for 5 minutes.
5. Cool the paste to room temperature, transfer it to a jar and refrigerate for 3-4 hours.

Before serving, you need to mix the appetizer again, and then spread on slices of Borodino bread.

Avocado paste

If you want to surprise guests with the unusual design of a well-known dish, then use this recipe.

How to cook a snack:

1. Cut 100 g of fat into a small cube, and finely chop 2 cloves of garlic. Mix the foods, add a third of a teaspoon of salt, 1 teaspoon of soy sauce and ground black pepper to taste.
2. Marinate fat at room temperature for 10-12 hours, and then send it to the freezer for a day.
3. When the right time has passed, remove the workpiece and mix with half an avocado cut into slices. Whisk Food with a Blender
4. Grate 4 slices of Borodino bread. Mix crumbs with 2 chicken eggs and 2 tablespoons of vegetable oil.
5. Knead a thick dough and divide it into balls with a diameter of 1.5 cm. Put the billets in the compartments of the hazel furnace, and then fry them on both sides for 2-3 minutes.
6. Fill half the nut with the paste and put in the center of the olive without pits. Cover the “sandwich” with the second half of the hazelnut.

Bring the appetizer immediately to the table - it is better to serve it hot.

Pate can be prepared for future use. In this case, it must be stored in the freezer in a tightly closed container.

Green cabbage soup is one of the most favorite spring dishes. Young shoots of dioica nettle, appearing in the spring in the forest, garden or in the summer cottage are excellent plant materials for preparing vitamin dishes: salads, soups or cabbage soup. Nettle contains vitamins and antioxidants, so necessary for our body after winter, fiber, carotenoids, organic acids and essential amino acids, and [...]

The arrows of garlic are not only a delicious seasoning, but also a useful product with many healing properties. The phytoncides contained in them are natural antiseptics, which means that with regular use of this product a person maintains youth, a sharp mind and good health. Read in this article: 1 How are garlic arrows used in cooking1.1 What are the usefulness and contraindications of garlic arrows1.2 Marinating [...]

What foods are rich in protein? This question is relevant when we are looking for original lean recipes. Today, many people observe the traditions of Lent, which involves some restrictions on food. At this time, you can not eat products of animal origin, as a result of which there may be a breakdown and weakening of the general tone. But protein can be replaced with other products that [...]

Lard pate is a delicious, fragrant and very popular appetizer. Probably, there is nothing better than a piece of black bread, spread with paste, sprinkled with chopped green onions, together with a plate of hot rich borsch. Of course, such an appetizer is more in demand in the winter, although for especially ardent fans, a jar with twisted fat with garlic and herbs will definitely not be superfluous. In addition to garlic and dill, you can add nuts, parsley, ground red pepper or paprika, pieces of hot pepper to the paste.

Ingredients

• 200 g fat
• 2-3 cloves of garlic
• 1/5 tsp spice
• 1/5 tsp salt
• 4-5 sprigs of dill

Cooking

  1. Take frozen or chilled fresh lard without a cut, cut off the skin and cut it into small pieces.

  2. Peel the garlic cloves and cut into slices, transfer in a bowl to pieces of bacon. You can skip the garlic through a special press.

3. If the lard is not too salty, then you can add a little salt, as well as spices: a mixture of ground peppers, ground coriander, ground cloves. There are ready-made sets of spices for lard. Ground paprika will give the appetizer an appetizing red color, and ground red pepper - a spicy note in addition to color.

  4. Rinse fresh dill, dry and chop finely, send to a bowl of bacon. You can use frozen dill.

  5. Twist the lard with the rest of the food using a submersible blender or a meat grinder. If you decide to use the second option, then fat is better to freeze.

I propose to cook a fragrant paste of bacon, a recipe with garlic. This is a delicious snack not only for every day. It is convenient to take with you on a picnic. Your family will be delighted. It is not difficult to make a paste of bacon. It will take a small set of products, which, for sure, every hostess will find. For cooking, you can use both fresh lard and salty. In the latter option, refrain from adding salt. By the way, you can experiment with spices. Perhaps you do not like some spices indicated in the recipe, in this case, use your imagination.

Perfectly in harmony with first courses, especially borsch. Try it! I'm sure you will like it.



Essential Ingredients:
- lard fresh or salty 450 g;
- garlic 25 g;
- salt 0.5-0.75 tsp;
- ground black pepper 0.25 tsp;
- sweet ground paprika 0.5 tsp;
- mustard 1 tsp;
- bay leaf ground 2 pinches;
- ground coriander 2-3 pinch;
- lemon pepper 2-3 pinch.




  Lard, if bought in the market, rinse, dry with a paper towel. Remove the skin. Cut into small pieces. Grind in a meat grinder. Remove salted fat with a knife from excess salt.




  Peel the garlic, grate it, or grind it in a meat grinder. Add mustard, garlic, salt, ground black pepper to the bacon. Mix thoroughly with a spoon.




  Pour ground bay leaf, coriander, lemon pepper, and sweet paprika to taste.




  Shuffle. At this point, try the taste. If necessary, adjust as you wish.




  Paste from bacon is ready. Transfer to a clean, dry container with a lid and store in the refrigerator. Serve at the dinner table and more. Before serving, spread on slices of black or white bread and sprinkle with chopped green onions or other spicy greens.
  Here's another recipe for yummy

   Calorie content:   Not specified
   Time for preparing:   Not specified

If you like lard and sandwiches, then this paste will certainly appeal to you. Delicate piquant mass spreads perfectly on bread. It can also be seasoned, cooked in vegetable or meat broth. Very simple cooking and complete freedom in choosing spices. The paste is perfectly stored in the refrigerator of a hermetically sealed container. Spicy garlic gives the appetizer an original aroma and flavor, and fresh dill refreshes the color. I advise you to prepare a paste of bacon for all fans of Ukrainian cuisine.

Ingredients:

- pork pork fat - 150 g;
- fresh garlic - 3-4 cloves;
- fresh dill greens - a small bunch;
- ground black pepper - a pinch;
- ground paprika - to taste;
- ground bay leaf - 1/4 tsp. (taste).

How to cook with a photo step by step

  1. To prepare this paste, it is better to use young fat of small thickness. You can also take a product with small layers of meat, if you like. But keep in mind that salted pork can make the paste structure coarser. Although the taste will become more interesting. Rinse the lard thoroughly with excess salt and remove the skin. Cut into small pieces to make it easier to grind in a blender.




  2. Of all the fresh herbs and bacon, dill is best combined. Take a small bunch and wash thoroughly under running water. Then dry and chop finely.




  3. Peel a few medium cloves of fresh garlic and chop coarsely.






  4. Put all prepared ingredients in a blender bowl. Add spices to taste. I put some ground bay leaves, black pepper and dried paprika. But you can choose another set of spices. It will be tasty if you put in a paste of pork lard a little pickled horseradish or prepared mustard. This spicy seasoning will give the appetizer a special piquancy. By the way, if you like spicy, you can also add a pinch of ground red pepper to the paste. salt does not need to be added, since our bacon is salty.




  5. Turn on the blender and turn the contents of its bowl into a homogeneous pasty mass. What if there is no blender? A mechanical or electric meat grinder is also suitable for grinding ingredients. To make the paste as homogeneous as possible, use the finest wire rack to grind the ingredients.




  6. Before serving, it is advisable to refrigerate the salted pate paste in the refrigerator so that it is well frozen.






  And then you can serve your favorite dishes. This paste can be seasoned with low-fat borscht, smeared on brown bread or donuts.

As well as lovers of sandwich pastes, we suggest you get acquainted with, it turns out a very tasty snack.

Enjoy your meal!