Cut the bacon slices in half, wrap the shrimp in them and secure with skewers. Then sprinkle the shrimp with cayenne pepper.

Place them on a baking sheet lined with foil and bake in an oven preheated to 230 ° C for 10-15 minutes.

bbc.co.uk

Ingredients

• 8 slices of uncooked smoked bacon;
• 8 teaspoons soft goat cheese
• salt to taste;
• 1 bunch of arugula
• 8 small gherkins.

Preparation

Place a teaspoon of goat cheese on the edge of each bacon slice. Season with salt and pepper to taste. Place the arugula on top of the cheese so that the leaves extend over the edges of the bacon on both sides. Cut the cucumbers lengthwise into four pieces and place them on top of the arugula.

Wrap the rolls tightly, cut each roll in the middle and place on a serving dish, cut side down.

bettycrocker.com

Ingredients

• 180 g flour;
• 2 teaspoons baking powder
• ½ teaspoon salt;
• 2 tablespoons butter, melted
• 900 g pork sausages;
• 450 g grated cheddar cheese;
• 1 head of onion;
• 1 clove of garlic;
• 2 stalks of celery.

Preparation

Combine flour, baking powder, salt and butter. Add chopped sausages, grated cheese, chopped onions, garlic and celery to the resulting mixture. Stir well and form the minced meat into 1-inch balls.

Place them a little apart on a foil-lined baking sheet. Bake in an oven preheated to 190 ° C for 15 minutes, until the balls are browned. Pierce them with skewers before serving.

dinneratthezoo.com

Ingredients

• 2 teaspoons olive oil
• 18 shrimp;
• ½ teaspoon chili powder;
• ¾ a glass of guacamole sauce;
• 18 crispy chips with natural flavor or salt;
• a few sprigs of cilantro.

Preparation

Place a skillet over high heat and heat the oil in it. Put there, add ground chili and fry for 2-3 minutes, stirring occasionally. The shrimp should turn pink and cloudy.

Place 1–2 teaspoons of guacamole on the chips and one shrimp on top. Sprinkle with chopped cilantro leaves before serving.

allrecipes.com

Ingredients

• 220 g cream cheese;
• 170 g crab meat or crab sticks;
• 2 tablespoons of mayonnaise;
• 2 tablespoons of grated Parmesan;
• 60 g grated cheddar;
• a few feathers of green onions;
• 1 teaspoon soy sauce
• 20 tartlets;
• 1 pinch of paprika.

Preparation

Combine cream cheese, minced crab meat, mayonnaise, grated cheese, chopped onion, and soy sauce. Spread the mixture over the tartlets, sprinkle with paprika and place in an oven preheated to 190 ° C for 5-7 minutes. Serve warm.

6. Cucumber baskets with smoked salmon

tasteofhome.com

Ingredients

• 2 cucumbers;
• 120 g smoked salmon;
• 2 tablespoons lemon juice
• 1 tablespoon of chopped onions;
• 1 tablespoon of capers
• a few sprigs of parsley;
• ½ teaspoon of Dijon mustard;
• ⅛ teaspoon ground black pepper.

Preparation

Peel the cucumbers, cut in half lengthways and remove the seeds. Chop the fish and mix with the rest of the ingredients.

Fill the cucumber halves with the fish mixture. Wrap them in plastic wrap and refrigerate for 3-4 hours. Before serving, cut the cucumbers into baskets about 1.5 cm wide.

bettycrocker.com

Ingredients

• 900 g cream cheese;
• 450 g grated cheddar;
• 200 g chopped pecans or walnuts;
• 60 ml of concentrated or baked milk;
• 120 g olives;
• 2 cloves of garlic;
• ½ teaspoon salt;
• ½ bunch of parsley;
• a few tablespoons of paprika.

Preparation

Combine cream cheese and cheddar. Add 150 g of nuts, milk, chopped olives, chopped garlic and salt. Mix well, divide into three parts and form a ball out of each part.

Gently roll one ball in chopped parsley, another in the remaining nuts, pressing lightly so that they are fixed in the cheese, and the third in paprika. Put the balls in the refrigerator.

You need to get them 15 minutes before serving. This appetizer pairs perfectly with crackers.

tasteofhome.com

Ingredients

• 8 slices of bacon;
• 1 ½ teaspoon brown sugar
• ¼ a teaspoon of ground cinnamon;
• ¾ glasses of chopped ready-made;
• ¼ cups of chopped dried pears;
• 2 teaspoons of butter;
• ¼ teaspoon of salt;
• ¼ a teaspoon of ground black pepper;
• 80 ml of pear juice;
• 30 tartlets;
• 60 g blue cheese (preferably gorgonzola).

Preparation

Fry the bacon slices until crisp on both sides. Combine sugar and cinnamon, sprinkle with bacon and cook for another minute. Then transfer it to a paper towel.

While the bacon is cooling, put the chicken, pieces of dried pear, jam, butter, salt and pepper in a clean skillet, pour over the pear juice. Bring to a boil and cook for another 3-4 minutes, stirring occasionally, until the sauce thickens.

Place about one teaspoon each of the filling into the tartlets, sprinkle with chopped bacon and small pieces of cheese. Place in an oven preheated to 180 ° C for 5-7 minutes. Serve warm.

dartagnan.com

Ingredients

• 12 quail eggs;
• 300 g minced pork;
• salt to taste;
• ground black pepper - to taste;
• 2 sprigs of thyme;
• 1 large chicken egg;
• 100 g bread crumbs;
• vegetable oil for deep fat.

Preparation

Dip the quail eggs in boiling water for 2 minutes. Then transfer them to cold water and gently brush when cool.

Combine the minced meat with salt, pepper and thyme leaves. Divide the mixture into 12 equal parts and cover the eggs with it, forming even balls. Dip the balls in a beaten egg and roll in breadcrumbs.

Pour 5 cm of vegetable oil into a deep saucepan and heat it up. Place the balls in butter in portions and cook for 1 to 2 minutes, until lightly browned.

Then, using a slotted spoon, transfer them to a paper towel to drain the excess oil. Place the Scotch eggs in a baking dish and place in an oven preheated to 180 ° C for 5 minutes.

dishmaps.com

Ingredients

• 18 large olives;
• 250 g cream cheese;
• 18 small olives;
• 1 carrot.

Preparation

In each large olive, make a longitudinal cut and fill it. Slice the carrots into 0.5 cm wide slices and cut a small triangle at each circle to form the legs of the penguins. Insert the cut parts of the carrots into small olives.

Place the cheese-stuffed olives on the carrot slices. Place the "heads" - small olives - on top and secure with skewers.

• 120 g flour;
• 1 pinch of salt;
• 1 large egg;
• 1 tablespoon olive oil
• 250 ml of milk;
• 1 small piece of butter;
• 50 ml sour cream;
• 150 g smoked salmon;
• a few sprigs of dill.

Preparation

Mix flour and salt. Make a small depression in the middle, pour in the egg and olive oil and stir. While stirring, slowly pour in the milk. Give the dough a uniform consistency.

Melt the butter in a skillet and fry the pancakes on it for a minute on each side. They should take on a golden hue.

Place some sour cream, a few small salmon slices on each pancake and garnish with dill.

12. Chelsea bun Christmas tree

bbc.co.uk

Ingredients

For buns:

• 800 g flour;
• 1 tablespoon salt
• 15 g fast-acting yeast;
• 400 ml of milk;
• 60 g butter;
• 2 eggs.

For filling:

• 400 g of a mixture of chopped dried fruits, nuts and sugar;
• 1 apple;
• 1 pear;
• 75 g chopped pistachios;
• 100 g of candied fruits;
• 1 tablespoon ground cinnamon
• 25 g butter.

For glaze:

• 3 tablespoons of apricot jam;
• 200 g icing sugar;
• grated zest of one orange;
• 40 g candied fruits;
• 25 g chopped pistachios.

Preparation

Add salt and yeast to the flour. Place the butter in the milk and heat the mixture. When the butter is melted, pour the mixture into the flour. Add eggs and stir.

Place the mixture on a floured surface and knead for about five minutes, until the dough is elastic. Transfer it to a greased bowl, cover with a towel, and let it rise for an hour.

Meanwhile, combine the mixture of dried fruits, nuts and sugar, peeled and chopped apple and pear, orange zest, pistachio, candied fruit and cinnamon.

Then, on a floured surface, roll the dough into a 50 × 45 cm layer. Brush with melted butter. Then spread the sweet filling over the dough, leaving 2 cm along the edges.

Roll up the roll carefully and cut off the edges. Use a sharp knife to cut the roll into 15 pieces. Place the buns on a parchment-lined baking sheet to form a Christmas tree. There should be space between the buns, but quite a bit so that, when they rise, they touch each other. Form the trunk of a tree from the remains of the dough.

Cover the tree with a clean towel and let sit for another 30–45 minutes. Then remove the towel and place the baking sheet in an oven preheated to 190 ° C for 20-25 minutes, until the buns are browned. If you notice that they turn brown too quickly during baking, cover them with foil.

In a saucepan, melt the apricot jam with a little water. Grease slightly cooled buns with it and leave to cool completely.

Combine the icing sugar, orange zest and 2 tablespoons of water until smooth. Transfer to a plastic bag, cut off the tip and glaze the garlands on the tree. Sprinkle with candied fruits and pistachios.

Beautiful cold snacks with your own hands

Beautiful design of cold snacks is a guarantee of the uniqueness of your festive table and festive mood. You can make real works of art using ordinary products! Remember what wonderful crafts you did in childhood, and now you have the opportunity, at least for a short time, but 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 tasty cold snacks for the festive table with descriptions and photos that you can make with your own hands.

Original and beautiful salad in balls

Beautiful ball salad

Ingredients:

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

Preparation of balls:

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 greens, dry thoroughly, cut as small as possible.

5) Roll the ingredients mixed in a bowl into balls.

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

7) Put the multi-colored balls on a beautiful dish covered with lettuce leaves.

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 cumin;
• 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.

Preparation:

1) In a bowl, knead the curd with a fork.

2) Add finely grated carrots, walnuts, chopped dill, vegetable oil, salt. Mix well.

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

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

Potato balls for side dishes

Potato balls as a side dish

Ingredients:

• Potatoes - 800 grams;
• Butter - 50 grams;
• Chicken egg - 1 piece (for mashed potatoes);
• Red and black pepper, salt to taste
• Wheat flour - 40 grams;
• Vegetable oil for deep frying

Cooking potato balls:
1) Wash the potatoes, peel, boil until half done and drain the water.

2) Without letting cool, quickly grind the potatoes.

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

4) Form the warm mashed potatoes into balls about 5 cm in diameter. Dip them in flour or breadcrumbs.
5) Heat the vegetable oil to a simmer in a large skillet with high sides or in a saucepan 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 number of balls
• Almonds - by the number of balls;
• Fresh dill herbs

Making cheese balls:
1) Grate cheese (any) 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 and mix well.
3) Place almonds in the middle of each olives.

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

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

6) Roll the balls in finely chopped greens and place on a beautiful dish.

Cheese balls with tomatoes

Ingredients:

• Cheese - 200 g;
• Cherry tomatoes - 150 g;
• Garlic 2 cloves (pressed 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.

Making cheese balls:
1) Chop the cheese, mash 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 cake on the palm of your hand, put the tomato, roll and shape into 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 seeds.

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

Beet balls with herring

Beet balls with herring

Ingredients:

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

Preparation of balls:

1) Grate beets.

2) Cut herring fillets into large cubes.

3) Boil eggs hard-boiled and peel, grate.

4) Add eggs to the beets, add half of 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) Decorate with herbs 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 (cut into thin strips) - 1 piece;

Making salami rolls:

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

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

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

4) Now roll it all into a tight roll, leaving no air voids.

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

Serve with the rolls on a round cracker.

Rolls with red fish in lavash

Thin Armenian lavash

Ingredients:

• Lavash (Armenian thin);
• Fillet of red fish;
• Fresh greens

Cooking pita rolls:

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

2) Place the pita bread on a film or foil.

Red fish rolls in lavash

3) Brush the pita bread evenly with butter or cheese.

4) Cut the red fish fillets into thin plastics and spread evenly over 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 roll 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 elapsed, 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, garnish with herbs.

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 the ham rolls with green onion feathers

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

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 pigtail cheese to fix the rolls.

Cooking rolls:

Let's start by making the filling.

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

Tie up the ham rolls with pigtail cheese

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

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

4) Mix eggs, carrots and corn in a bowl and season with mayonnaise, salt and 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 rolls, then cut it into thin slices. If fresh cabbage, then chop it into thin strips.

6) Cut the ham into thin plastics.

7) Spread thinly sliced ​​cucumbers or cabbage evenly on thinly sliced ​​ham plastics.

8) Then we spread the filling and roll the stuffed ham into a roll.

9) We fix it with a toothpick. We put it in the refrigerator for half an hour.

10) Then we beautifully lay out the rolls on a dish, decorate with herbs and serve.

Ham rolls with sausage cheese and carrots

Ham rolls

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

Making ham rolls:

1) Grate fresh carrots on a coarse grater.

2) Also grate the sausage cheese on a coarse grater.

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

4) Place the filling on the ham plastics and form into rolls with toothpicks.

5) Refrigerate and serve.

Filled red fish rolls

Fish rolls

Ingredients:

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

Making red fish rolls:

1) Cut the fish into plastics;

2) Spread soft cream cheese evenly over the fish;

3) Sprinkle with finely chopped herbs;

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

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

6) Serve chilled, garnish with herbs.

Mini red fish boat sandwiches

Boat canapes

Ingredients:

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

Making sandwiches:

1) Cut off the crust from black bread.

2) Cut the bread into equal squares or rectangles.

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

4) Cut the fish fillet into cubes to the size of the bread blanks, put the fish on bread slices with cheese.

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

6) Put our "sails" on toothpicks and fasten the resulting "masts" to the sandwiches.

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

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

Sandwiches (mini) with herring

Canape with herring

Ingredients:

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

Making mini sandwiches:

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

2) Spread butter or cheese on the bread.

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

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

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

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

7) Place the “masts” on the sandwiches.

8) Decorate the top of the "mast" with slices of pickled cucumber.

Sandwiches with red fish and caviar

Sandwiches with red fish and caviar

Ingredients:

• White bread;
• Butter (softened);
• Fillet of red fish;
• Red or black caviar;
• Dill greens

Making sandwiches:

1) Trim the crust off the bread.

2) Cut the bread into equal pieces.

3) Spread the pieces with a thin layer of softened butter.

4) Cut the red fish fillet into thin slices to the size of a sandwich.

5) Top with a second slice of bread, greased with a thin layer of butter.

6) Chop the herbs finely and sprinkle over the oil.

7) Place the caviar last. Caviar can be red or black. You can combine and make colorful sandwiches.

8) Put sandwiches in the refrigerator for 30 minutes.

9) Place ready-made, chilled sandwiches on a platter lined with lettuce leaves. Serve to the table.

Sandwiches with red caviar "Berries"

Sandwiches with butter and red caviar

Ingredients:

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

Making sandwiches:

1) Cut the white bread into slices. If these are canapés, 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) Spoon the red caviar into a yaget.

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

5) Chill sandwiches in the refrigerator.

6) Serve chilled on a pretty platter.

Sandwich with boiled sausage and tomato "Ladybug"

Sandwiches "Ladybug"

Ingredients:

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

Making sandwiches:

1) Dry the bread or canapes in the oven.

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

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

4) Place parsley or dill leaves on the sausage.

5) We put the tomato on the leaves. The 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 the olives into quarters. Attach one quarter next to the tomato.

7) Make antennae from the stalks of greenery and attach to the olive.

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

9) Put two dots of mayonnaise on the olives - these are the eyes.

10) Place on a salad-lined dish.

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

Chips sandwiches

Cold appetizer with chips

Ingredients:

• Hard cheese - 10 grams;
• Tomatoes - 300 grams;
• Garlic - 2-3 cloves;
• Greens to taste;
• Mayonnaise to taste;
• Wide potato chips (for example, "Pringles" (eng. Pringles));
• Olives or olives - for decoration

Making sandwiches:

1) Three cheese on a fine grater.

2) Cut the tomatoes into small cubes or cubes.

3) Peel the garlic and pass it through a press.

4) Finely chop the greens with a knife.

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

6) Now you need to add mayonnaise to the salad to taste and, if there is not enough salt, add salt. Don't forget - the chips are so salty!

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

8) Serve immediately, otherwise the chips will soften.

Cold eggplant appetizer "Peacock's 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;
• Pitted black olives - for decoration;
• Salt, pepper - to taste;
• Vegetable oil - for frying

Cooking an eggplant snack:

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

2) After browning, place the eggplants on a paper towel to absorb the excess oil.

3) Cool the eggplant.

4) Hard-boiled eggs, peel, grate on a fine grater.

5) Grate the melted curds on a fine grater (pre-hold the curds in the freezer for about 30 minutes - it's easier to grate them this way).

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 them in half.

9) Cut the cucumber into thin slices.

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

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

12) On one side of the eggplant, put a circle of cucumber, and on top of the cucumber - half an olive, slightly greased with salad on the bottom (this way the olive will hold tight).

13) On the other hand, place a strip of pepper on the very edge of the eggplant.

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

Cold bell pepper and cheese appetizer

Bell pepper and cheese appetizer

Ingredients:

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

Cooking Pepper Snacks:

1) Wash the peppers, cut off from the side of the stalk, it will look like a lid. Do not throw away the lid - it will still come in handy. Remove seeds from pepper.

2) Grate the frozen butter.

3) Grate the cheese on a fine grater.

4) Peel the garlic, pass through a press.

5) Chop the walnuts.

6) Finely chop the greens with a knife.

7) Mix all ingredients thoroughly.

8) Fill the peppers with the resulting mass, close the pepper cap set aside for a while and refrigerate 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 1.5-2 cm thick.

10) Lay out beautifully on a dish, garnish with herbs on top and serve.

Stuffed tomatoes with rice and salmon for a snack

Stuffed tomatoes for a snack

Ingredients:

• Medium tomatoes - 5 pieces;
• Rice is better scalded (this kind of rice is more crumbly) - 2 tablespoons. spoon;
• Salmon (slightly salted) - 50 grams;
• Fresh cucumber - 1 piece;
• Greens to taste;
• Vegetable oil (olive) - 2 tablespoons. 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 pulp with a spoon. Turn the cut-side tomatoes over onto a napkin to drain off excess juice.

2) Boil rice until cooked.

3) Cut the fish fillet into small cubes.

4) Cut the cucumber into small cubes too. If the skin is too thick, peel the cucumber.

5) Finely chop the greens with a knife.

6) Mix rice, fish, cucumber and herbs. Season with salt, pepper, lemon juice and vegetable oil. Mix everything well.

7) Fill the tomatoes tightly with the resulting mixture.

8) Decorate with pieces of fish and herbs.

Tomatoes stuffed with cheese and garlic for a snack

Stuffed tomatoes

Ingredients:

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

You can mix hard cheese with soft or melted cheese for even better taste!

Cooking a tomato snack:

1) Wash the tomatoes thoroughly, wipe with a napkin, cut off the cap from the side of the stalk, carefully remove the pulp with a teaspoon, turn over onto a napkin. Place the remaining tomato parts in bowls - do not discard. Separate caps and separate 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 and pepper to taste.

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

6) Sprinkle with finely chopped herbs on top.

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

How to serve caviar in an original way

Beautiful seashells with caviar

Ingredients:

• Shell pasta;
• Red caviar;
• Black caviar

1) Boil large shells, rinse.

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

3) Serve with herbs or salad.

How to serve lemon beautifully? Lemon rose

Lemon roses

You will need:

• Lemon with a thick peel;
• A toothpick or small baking dish
• Fresh parsley

Making a lemon rose:

1) Cut the lemon together with the peel into thin slices.

2) Place the slices overlapping each other. You will get a kind of train from lemon slices.

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

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

5) Decorate the roses with parsley leaves.

Serve to the table. Guests will be delighted!

Bon Appetit!

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Ingredients: honey mushrooms, carrots, onions, oil, salt, sugar, vinegar, pepper

An excellent preparation for the winter - honey mushroom pate. This is a hearty and interesting, tasty and mouth-watering canning that absolutely everyone likes!

Ingredients:
- 1 kg of honey agarics;
- 350 grams of carrots;
- 350 grams of onions;
- 100 ml of vegetable oil;
- 25 grams of salt;
- sugar;
- Apple vinegar;
- black pepper.

30.11.2018

Salted silver carp in slices

Ingredients: silver carp, water, vinegar, onion, laurel, pepper, sugar, salt, oil

I really like salted fish. My husband is a fisherman, so I often salt the fish myself. Most of all I like the salted silver carp slices. Today I will teach you how to cook this delicious appetizer.

Ingredients:

- 1 silver carp,
- 1 glass of water
- 2 tbsp. vinegar
- 1 onion,
- 5 bay leaves,
- 7 pcs. black peppercorns,
- 1 tbsp. Sahara,
- 1 tsp salt,
- 1 tbsp. vegetable oil.

10.11.2018

Mushroom caviar from honey agarics with carrots

Ingredients: honey mushrooms, carrots, onions, garlic, oil, laurel, pepper, salt

From honey agarics, I harvest mushroom caviar every year. The workpiece is not only tasty, but great. The most important thing is that preparing it for the winter is as easy as shelling pears.

Ingredients:

- 350 grams of honey mushrooms,
- 50 grams of carrots,
- 50 grams of onions,
- 2 cloves of garlic,
- 3 tbsp. vegetable oil,
- 2 bay leaves,
- 3 peas of allspice,
- salt
- black pepper.

05.08.2018

Cod marinated with carrots and onions

Ingredients: cod, oil, onion, carrot, seasoning, vinegar, parsley, laurel, salt, sugar

I suggest you prepare a very tasty and satisfying dish of cod - cod marinated with carrots and onions. The recipe is very simple and quick.

Ingredients:

- 600 grams of cod fillet;
- 40 grams of butter;
- 15 ml. vegetable oil;
- 120 grams of onions;
- 150 grams of carrots;
- 5 grams of ground paprika;
- 5 grams of fish seasoning;
- 20 ml. apple cider vinegar;
- parsley;
- Bay leaf;
- salt;
- sugar.

05.08.2018

Pickled porcini mushrooms

Ingredients: mushroom, juniper, clove, tarragon, thyme, garlic, herbs, salt, sugar, vinegar, water

Today I will tell you how to cook delicious pickled porcini mushrooms. The recipe is very simple and quick.

Ingredients:

- 600 grams of porcini mushrooms,
- half a tsp juniper,
- 4 carnations,
- a sprig of dry tarragon,
- 2 sprigs of thyme,
- 3-4 cloves of garlic,
- 3 sprigs of parsley,
- 2 sprigs of dill,
- 2 tbsp. salt,
- 1 tbsp. Sahara,
- 80 ml. vinegar
- 800 ml. water.

23.07.2018

Goat milk cheese at home

Ingredients: goat milk, sour cream, lemon, salt

Goat milk can be used to make delicious homemade cheese. I described the recipe in detail for you in detail.

Ingredients:

- 2 liters of goat milk,
- 5 tbsp. sour cream,
- 1 lemon,
- salt.

20.06.2018

Carrot cutlets like in kindergarten

Ingredients: carrots, eggs, sugar, flour, butter, sour cream, salt

Many of us remember the taste of kindergarten carrot cutlets. I described in detail for you how to cook them in this recipe.

Ingredients:

- 2 carrots;
- 1 egg;
- 1 tbsp. Sahara;
- 2-3 tbsp. flour;
- vegetable oil;
- 1 tbsp. sour cream;
- a pinch of salt.

17.06.2018

Turkey in sour cream sauce in a pan

Ingredients: turkey fillet, onion, carrot, garlic, sour cream, water, laurel, salt, pepper, herbs, oil

Turkey in sour cream sauce in a pan will be an excellent decoration for any festive table. Preparing it is not difficult at all.

Ingredients:

- 300 grams of turkey fillet;
- 1 onion;
- 1 carrot;
- 2 cloves of garlic;
- 3 tbsp. sour cream;
- 70-100 ml. water;
- spices;
- 2 tbsp. vegetable oil.

17.06.2018

Dry adjika Georgian

Ingredients: paprika, coriander, hops-suneli, dill, salt, pepper

Dry adjika is a very interesting spice that you can cook yourself at home. The recipe is very simple and quick.

Ingredients:

- 70 grams of ground paprika,
- 4 tablespoons ground coriander
- 2 tbsp. hops-suneli,
- 2 pinches of dill seeds,
- 2 tsp salt,
- 5 grams of red hot pepper.

17.06.2018

Mackerel in onion skins

Ingredients: mackerel, onion, water, salt

I suggest you cook a delicious fish dish - mackerel in onion skins. The recipe is very simple and quick.

Ingredients:

- 1 mackerel,
- from 5 onion peel onions,
- 1 liter of water,
- 5 tbsp. salt.

16.06.2018

Korean herring with tomato paste

Ingredients: herring, carrot, onion, lemon, oil, tomato paste, vinegar, salt, pepper, seasoning

Korean herring with tomato paste is a very tasty unusual dish that you can easily cook.

Ingredients:

- 1 herring,
- 1 carrot,
- 2 onions,
- half a lemon,
- 100 ml. vegetable oil,
- 1 tbsp. tomato paste
- 25-30 grams of vinegar,
- half a tsp salt,
- a pinch of cayenne pepper,
- 1 tsp hops-suneli,
- half a tsp black pepper.

31.05.2018

Cauliflower in batter

Ingredients: cauliflower, egg, flour, breading, salt, pepper

Cauliflower can be deliciously fried in batter. I will tell you how to do this now. You can serve cauliflower with sauce and fresh vegetables.

Ingredients:

- 1 cauliflower,
- 1 egg,
- 1 tbsp. flour,
- 3 tbsp. spicy breading,
- salt,
- black pepper.

31.05.2018

Liver in sour cream with onions

Ingredients: liver, onion, oil, flour, salt, pepper, paprika

Ingredients:

- 300 grams of liver;
- 1 onion;
- 10 grams of green onions;
- 2 tbsp. vegetable oil;
- 2 tbsp. flour;
- salt;
- pepper;
- paprika.

30.05.2018

Potato pancakes with ham and cheese

Ingredients: potatoes, egg, ham, cheese, dill, salt, pepper, oil, flour

Prepare the ham and cheese pancakes and I assure you they will be swept out within 5 minutes maximum. The dish is tasty and satisfying.

Ingredients:

- 2 potatoes,
- 1 egg,
- 70 grams of ham,
- 60 grams of hard cheese,
- 5 grams of dill,
- salt,
- black pepper,
- vegetable oil,
- 1 tbsp. flour.

21.05.2018

Mackerel in tea leaves

Ingredients: mackerel, sugar, salt, peppercorns, tea, bay leaves, water

Tea brewed mackerel is a delicious snack that you can easily prepare. I have kindly described the recipe for you.

Ingredients:

- mackerel - 400 grams,
- sugar - 1 tablespoon,
- salt - 2 tablespoons,
- peppercorns - 4-5 pcs.,
- tea bag - 3-4 pcs.,
- bay leaves - 1-2 pcs.,
- water - 1 liter.

10.05.2018

Lavash with cheese and egg in a pan

Ingredients: lavash, cheese, egg, herbs, salt, pepper, oil

For a snack, prepare a delicious pita bread with cheese and egg in a frying pan. The dish is prepared very simply and turns out to be insanely tasty.

Ingredients:

- 1 thin pita bread,
- 80 grams of hard cheese,
- 1 egg,
- greens,
- salt,
- black pepper,
- 3 tbsp. vegetable oil.

Snacks are probably the most interesting kind of food since childhood. True, when in childhood we ran home, grabbed a piece of bread with sausage or bacon, we did not even suspect that we were already using snacks, but these were real snacks.

I have already given you several recipes, but there are so many of them that we will not try them in our entire life. They are always needed. If it's easier to approach, salads are also appetizers, but about, we have already talked about with you.

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

But we are going to look at simple, easy to prepare and delicious snacks.

Step-by-step recipes for making simple, light and tasty snacks

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

1. Herring appetizer to the festive table

Preparation:

1. Cut the herring into fillets (we have already done this :). Wash each fillet with your hands (as if you are doing a massage) not hard or beat off, but very easy.

2. Spread melted cheese on the fillet, spread evenly over the whole fillet.

3. Put a tablespoon of canned sweet pepper on the cheese and spread over the whole fillet.

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

5.With the help of cellophane film, roll up into a longitudinal roll and send it to the refrigerator for 2-2.5 hours.

During this time, we will prepare the base of this appetizer.

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

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

Decorate with herbs and serve.

Bon Appetit!

1. Herring appetizer

Preparation:

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

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

3. Add the mustard.

4. Drizzle with wine vinegar.

5. Chop and add parsley and dill to a cup, pepper to taste.

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

7. While the herring is marinated, cut the bread into triangles or whatever you like. Of course we take black bread. It goes best with herring.

We take the finished herring out of the refrigerator, put it on slices of bread, decorate with herbs, fix it with skewers and serve it on the table.

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

Bon Appetit!

1. Rolls with ham and cheese

Preparation:

1. Spread the plastics of the ham with curd cheese. use a knife to distribute the cheese evenly over the ham.

2. Put the basil leaves on the cheese. Pepper with freshly ground pepper from the mill.

3. Cut the olives into circles and place them 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 filling

Preparation:

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

2. Add it to the curd cheese.

3. Add chopped leaves of basil or parsley, or other greens that you like there. Mix everything thoroughly.

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

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

6. Place rolled ham slices on top.

7. Cut the cherry tomatoes and green olives in half.

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

Then stick it all into our toast.

The appetizer is ready.

Bon Appetit!

1. Mozzarella appetizer with tomatoes on skewers

Preparation:

We take a beautiful deep cup (we will serve it on the table in it)

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

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

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

Dip the skewers into the sauce and serve as such.

Bon Appetit!

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

1. Champignons in batter and breadcrumbs

Usually fish or meat are cooked in batter. We will cook mushrooms with you. Mushrooms are best suited for this.

Ingredients:

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

Preparation:

1. Wash the champignons, peel them and cook in salted water for 10 minutes.

2. Break eggs into a deep bowl and beat them with milk.

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

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

We serve the dish hot, with fresh herbs and vegetables.

Bon Appetit!

1. Tomatoes with shrimps and cheese

Ingredients:

• Cherry tomatoes - 10-15 pcs. Match shrimp to size.
• Boiled and frozen shrimps - 10-15 pcs.
• Cream cheese - 150-200 g.

Preparation:

Wash the tomatoes, dry them with a towel and cut off the top of each tomato. Carefully remove the middle from the tomatoes. Inside, lightly add some salt to the tomatoes and turning them over, put them on a towel so that the liquid is glass.

Throw the shrimps into boiling salted water and boil for no longer than 1-1.5 minutes (if the shrimps are not boiled, but fresh-frozen, it is necessary to cook longer, 2-3 minutes after boiling). Cool and clean the shrimps. We remove the heads.

Fill the tomatoes with cream cheese, stick the shrimp into the cheese with the tail up. If you have room for two shrimps, stick in two.

Bon Appetit!

1. Ham with cheese - rolls

Ingredients:

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

Preparation:

Grate the cheese on a coarse grater, transfer to a deep cup, add mayonnaise, squeeze the garlic there. Chop the herbs finely and add to the cheese. Mix everything thoroughly.

Spread the pieces of ham with the cheese mixture and roll them up. Secure 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:

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

Preparation:

Wash the potatoes, peel them, wash them again and grate them. Squeeze thoroughly, mix and squeeze again. Peel the onions, chop finely 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 vegetable oil in a frying pan. Spoon the potato dough into boiling oil like pancakes. It is better to spread it out a little so that the pancakes are free in the pan. Fry for a few minutes on each side, until golden brown.

Put the finished pancakes on paper napkins to remove excess oil. Transfer to a plate, smear with sour cream on top. Then add some red onion, cut into 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 tablespoons
• Lightly salted salmon or salmon - 50 g.
• Dill - 1-2 branches
• Salt, pepper - to taste

Preparation:

Cook eggs in boiling water until tender. We put them in cold water, let them cool, clean them from the shell. Cut each egg in half and remove the yolks. Cut lightly salted fish into very small pieces, the smaller the better. If you like dill, you can also chop it finely and add it.

Put the yolks in a small bowl and knead with a fork. Add salmon, dill and cream cheese to them. Mix everything well. Salt, pepper to taste, you don't need to salt it. Mix again.

Gently stuff the halves of the eggs. We put them on lettuce sheets 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

Preparation:

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

Then grind the yolk with softened butter, add cheese grated on a medium grater, mix well. Gradually add sour cream to the resulting mass and grind until a fluffy mass is obtained. Salt and pepper.

Put the halves of the proteins on a plate and fill them with cheese cream. You can add parsley, put on lettuce leaves. For those who like to sprinkle with a little red pepper.

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

Bon Appetit!

1. Cold appetizer with red fish

Ingredients:

• Lightly smoked salted salmon plastics
• Cream cheese "Philadelphia" or other
• Basil, parsley
• Italian spices
• White baguette

Preparation:

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

We take the cheese. We have Philadelphia. You can use any other cream cheese, preferably without any additives. We spread it in a deep plate and knead it until 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 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 grinder. Pour a pinch of Italian herbs into the gruel of herbs and mix everything thoroughly again.

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

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

A beautiful delicious appetizer is ready.

Bon Appetit!

1. Fly agaric

Ingredients:

• Any ham or sausage - 70 g.
• Cheese - 70 g.
• Boiled eggs - 2-3 pcs.
• Large cucumber - 1 pc.
• Cherry tomatoes - 10 pcs.
• Mayonnaise - 3-4 tablespoons
• Greens, salad
• Salt pepper
• Garlic - 1 clove (optional)

Preparation:

Rub the ham into a deep bowl. You can also chop finely. We also rub eggs and cheese here. We fill with mayonnaise, mix everything well. You can add a clove of garlic, I don't really like garlic, so we don't add.

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

Take a cucumber and cut into thin slices. If you have a special knife, cut it with it so that the cucumber circles are waves.

Put lettuce leaves on a plate, put cucumber pieces on them. Put the mushroom legs on the cucumbers either with a spoon or with a suitable mold. We set aside our clearing.

Cut the cherry tomatoes into halves and place them on the legs. Using any suitable stick, draw dots on the fly agarics using mayonnaise.

The appetizer is prepared just before serving. Since the tomatoes and cucumbers that are cooked in advance will begin to flow.

An elegant, beautiful appetizer is ready. This appetizer is perfect for any festive table.

Bon Appetit!

1. Cheese snack

An appetizer with three different fillings.

Ingredients:

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

Preparation:

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

While the cheese is softening in boiling water, prepare the filling.

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

The cheese has already softened, we take out one part from 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 dough into a cake.

Lubricate the rolled cheese cake with cream cheese, over the entire surface.

We spread the sliced ​​sausage on the cheeses and wrap the cheese in a long roll. We pack the roll with cling film and put it on a plate.

Roll out the second piece. We also spread the processed cheese and spread the dill evenly over the cheese. We wrap it in a roll. Roll in plastic wrap and also put it on a plate.

With the third piece, we repeat the same procedure only instead of greens, spread the walnut over the entire surface. Do not forget to spread melted cheese on the cake before that. We also roll up and wrap in cling film.

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

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

We lay out beautifully on a dish and serve.

Bon Appetit!

1. Quick snack with crab sticks

Ingredients:

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

Preparation:

Rub the eggs on a fine grater. Rub the cheese on the same grater. Mix eggs with cheese. We 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. We mix everything well and add mayonnaise. Mix everything thoroughly again.

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

What beautiful sweets we got. Faster than them in the mouth.

Bon Appetit!

Video: Red Fish Sandwiches

Video: Canapes for the festive table

History and general characteristics

Snacks Is a light meal that precedes the main meal. They are very diverse - based on meat, fish, seafood, sausages, cheese, mushrooms, vegetables and fruits. Thus, the assortment of snacks is very wide and it is simply impossible to list all the dishes related to snacks.

As a rule, they serve to whet the appetite or are a snack for alcoholic beverages. In addition, the snack can be a snack between meals.

The history of the emergence of snacks is directly related to the Russian table, where pickles, pickled and pickled vegetables, cranberries, rutabagas and mountain ash were served as a pre-main course. But this was the menu of commoners, while the boyars had much more immodest snacks - delicious suckling pigs with horseradish, black and red caviar, homemade smoked sausages, simple jellied meat, jelly and various aspic - all this was also served just before the main course. and was a snack, that is, a light snack.

The history of snacks as we see them now began in Russia from the 18th century. Until that time, a cold breakfast served at home from food left over from dinner was called a snack. It is because of this that many cold dishes of Russian cuisine, in particular, all kinds of pickles and smoked products, began to be called appetizers. In addition, a snack meant a product that should be consumed in a bite to something.

Appetizers in a more familiar - less satisfying - form appeared for us at the beginning of the 18th century in Europe, where it was very fashionable to replace main dishes with original quick-cooked snack bars. It is believed that this is how the buffet and appetizers for the buffet table were born for the first time, where the same ingredients as in the main dishes - meat, fish, root vegetables, cheeses and fruits - but in a more compact version or, as it is also called, in buffet form.

The greatest variety of such dishes is noted precisely in Russian cuisine, although they are present in the cuisine of many other countries. So, for example, in Great Britain the appetizer is called appetizer, in France - hors d "oeuvres, in Greece - meze, in Spain - tapas, in Italy - antipasto, in the countries of the Arab world - mazza. The list of countries, of course, is not limited to this, it is much wider.

An interesting fact from the history of snacks concerns this kind of dish in Sweden, or rather its serving. So they used bread and everything that goes with it as a snack. At the same time, a similar dish was called smörgåsbord, which literally means a sandwich table. So, this appetizer was served in the room preceding the dining room. Everyone, on the way to the dining room, had to treat themselves to a delicious sandwich and only then proceed to the main meal.

Snacks were usually served 2-3 hours before the main meal. The description of the dishes served in their quality deserves a separate independent article. Subsequently, the time of serving snacks more and more approached the main meal, and, subsequently, became its integral part. As for the variety of dishes, it only became richer. Therefore, these days it is completely unsurprising that several different snacks on the table become a full-fledged lunch or dinner.

We will consider the characteristics of snacks in more detail in the subsequent sections of this article.

Types of snacks and their classification

There are dozens of types of snacks and we will try to introduce you to the main ones. The main classification feature for a given dish is its base product. Thus, snacks can be mushroom, vegetable, fruit, meat, sausage, cheese, fish, as well as seafood, as well as some other food products. Such a variety also predetermines the method of culinary processing of raw materials. So, in the process of cooking, snacks can either not be subjected to, or undergo heat treatment (snack dishes can be boiled, fried, baked in the oven or in other new-fashioned kitchen devices). This is why snacks can be cold, warm, or hot when served.

Snacks are also divided according to the type of serving. So, it can be canapes (small sandwiches set on skewers or toothpicks), original salads in small tartlets (baskets), rolls, slices of unsweetened cakes, crackers or slices of bread with spread, snacks served on spoons, snacks in the form of balls, all kinds of cuts (sausage, fish, cheese, fruit, vegetable) and many others.

The classification of snacks also depends on the reason for which they are prepared. So they can be everyday cooked at home as a snack for work or on the road. As a rule, these are all kinds of sandwiches. Besides give out holiday snacks... They are prepared for various holidays such as birthday (including anniversary), New Year, March 8 and many others. Special romantic heart-shaped snacks are prepared for Valentine's Day. They can be sweet or savory. However, almost all holiday snacks are decorated in a special way. Snacks for a children's birthday or any other children's holidays are interesting in this respect. For children, they are designed in the form of fairy-tale and cartoon characters, they turn the festive table into something truly fantastic. A special subspecies of festive snacks are snacks for the company of guests at a party. They can be very diverse, but, as a rule, they are quite simple in design. By the way, most often these are dishes intended as an addition to any alcoholic beverage. Let's consider the melon type of snacks in more detail.

Snacks for strong alcoholic drinks:

• to vodka- all kinds of pickles (pickled or pickled cucumbers and tomatoes, sauerkraut, canned watermelons, etc.), cold cuts, incl. bacon, fish in any form, but mostly salted;
• to whiskey- the appetizer differs depending on the variety of this noble drink, for example, soft cheeses, smoked salmon, baked duck or neutral sushi and rolls are suitable for light fruity whiskey, all kinds of desserts can be served with sweet fruity whiskey, spicy whiskey should be served seafood, salty whiskey are eaten with sausages, ham, rolls and sushi, but smoked meat and fish, blue cheese will be the best appetizer for the strongest varieties of whiskey;
• to cognac- fruit and cheese cuts, pies, veal, seafood, as well as some chocolate desserts and the chocolate itself are suitable as an appetizer.

Snacks for weak alcoholic beverages:

• to wine- red wine is combined with appetizers that are bright in taste, especially with red meat and refined hard cheeses, but the delicate taste of white wine is best emphasized by fish and seafood, but if red or white wine is semi-sweet, then you can serve it dessert with a delicate sweet fruit flavor;
• to cocktails- canapés are a wonderful, and one might even say ideal, snack, unless of course we are talking about sweet long drinks, which you can not eat at all;
• to martini- traditionally, fruits or berries are served as an appetizer, as well as olives and olives strung on skewers, a rather tasty combination is obtained with salty crackers and cheese, in addition, seafood snacks (fish and seafood) can be served with martini;
• for beer- they serve, as a rule, hearty and original in taste characteristics of snacks, it can be, for example, spicy chicken wings, in addition, crispy croutons (with and without additives), as well as dried or jerky meat, fish, seafood go well with this drink , in addition, an excellent beer snack - assorted nuts;
• to champagne- the traditional option for snacks is fruits, cheeses, canapes, they should be light, with a delicate taste, but pronounced sweet snacks are not categorically suitable for sparkling wine.

Everyone can allow themselves to cook a snack, because this dish can be both expensive and quite budgetary and modest. This is exactly the kind of food that will radically transform any table - everyday or festive. It is snacks that allow you to open up new horizons for the use of seemingly familiar products. Therefore, a dozen other recipes must be in the store of any hostess.

Cooking technology and secrets of various recipes

The technology for preparing snacks at home, and in other conditions, cannot be reduced to any compact list of recommendations, because, as we found out earlier, there are dozens of types of snacks. At the same time, you can make a snack from almost any product. Meat, fish, mushrooms, vegetables, fruits - have their own processing characteristics. That is why we invite you to get acquainted with the peculiarities of the preparation of a particular snack directly in the selected recipe. In addition to the specific guide to action described in the text, each recipe contains step-by-step photos. Thanks to detailed photographs of the cooking process, you will not have a single question unanswered. There is no secret of how to make this or that appetizer truly delicious!

How to decorate (decoration)?

Decorating an appetizer is perhaps the most fun part of the cooking process. The most interesting, but, nevertheless, not the easiest one. However, we will help you with the issue of registration. The pictures below show the most interesting decorating options for common snacks. Take inspiration and refine your snack recipes to perfection!