Calorie content: Not specified
Cooking time: Not indicated

Very often we strive to cook for our relatives not only delicious dishes but also useful. And just in this recipe we will tell you how to cook pork pate or beef liver... Very often, nutritionists advise to use the liver in health purposes... As you know, in both beef and pork liver so many nutrients, such as: fats, amino acids, proteins, minerals, vitamins and various enzymes. When buying a liver, pay attention to its color and texture. Fresh liver should be smooth, light red or light brown. On the cut, the liver must be moist. If you do not like bitterness in the liver, then be sure to soak it in milk for several hours before cooking. Liver pate is not difficult to prepare, but there are several important points and the rules, following which you will achieve good result... First of all, when frying the liver in a pan, in no case do not overdry it, otherwise the pate will turn out to be coarse. Vegetables for the pate must be lightly fried and immediately poured out of the pan so that there is no bitter taste. Be sure to try to drain or squeeze out as much sunflower oil as possible after frying from the liver and vegetables so that the pate does not stratify. We recommend keeping the pate in the refrigerator for several hours before serving. We hope that our tips will help you prepare a delicate, delicious and very healthy pate for your sandwiches.



Ingredients

- beef or pork liver - 1 kg,
- butter- 200 g,
- carrots - 2-3 pcs,
- onions - 3-4 pcs,
- vegetable oil - 150 ml,
- salt, ground black pepper to taste,

For decoration:

- butter - 50 g,
- fresh vegetables, herbs.

Liver pate sandwiches are the recipe of the day.

Recipe with photo step by step:

We prepare the ingredients.




Wash the liver under running water, clean it from the film. Fill with milk and stand for 30-50 minutes. Then we cut into pieces, measuring 3X3 cm.




We spread it on hot skillet with sunflower oil. When the liver begins to fry, we stir it and cover with a lid for 5 minutes. Then open the lid again, add salt and black ground pepper, mix and bring to readiness over medium heat. Be careful not to burn the liver. Cut one of the pieces before turning off the heat. If you see the liver is pink on the inside, cover it again and cook for another 5 minutes. In any case, we leave it to cool under the lid so that the liver does not get weathered.




Now let's prepare the vegetables. Onion we clean, wash and crumble in large cubes.






Wash carrots, peel and three on a coarse grater.




Fry vegetables in a pan until golden brown. Do not overcook!




Now we throw back the cooled liver, and onions with carrots in a colander or sieve so that the glass is superfluous sunflower oil... We pass the liver with vegetables twice through a fine sieve of a meat grinder.




Now add softened butter and knead everything well with a fork.






We bring to taste (add salt and pepper).




If the pate is too tight, add a little boiled water room temperature and mix well. This will make your pate softer. Also, the pate can be additionally interrupted with a blender or rubbed through a sieve. Put the finished pate in the refrigerator for several hours. Then we spread the pate on slices of bread, which can be pre-dried in a toaster. We decorate our sandwiches with slices fresh vegetables and an oily flower. To make it, take a slightly melted butter, but not softened! If the oil is frozen, then the petals of the flower will crumble, and if it is too soft, then it will be impossible to form them. So, we take a knife for peeling vegetables and cut a very thin layer of a small size from the oil. Wrap it up a little and put it on a sandwich with a petal. We do this several times. The petals should be different sizes, then the flower will look more natural. Add parsley leaves and serve. Bon Appetit!

Want to know how to cook

it delicious snack for a holiday that is prepared quickly and easily. You can take both home and commercial pate.


Ingredients:
Pate (chicken, goose or pork liver) - 200 g
Baton - ½ pc.
Cucumber (salted or fresh) - 2 pcs.
Cheese - 70 g
Egg - 1 pc.

Step-by-step photos of how to cook:

Cut the loaf into pieces and dry in a pan or oven.


1. 
   Boil the egg and rub it on fine grater.
   
2. 
   Rub the cheese on a fine grater. Stir the mass until smooth.
   
3. 
   Spread a layer of filling on the loaf.

Then put a piece of pickled cucumber.

Decorate with herbs.

4. 
   It turns out a very tender and tasty appetizer. Can be served on the table.
   
5. 
   Bon appetit, everyone!

   Probably, if you make a rating of the most popular dishes then the sandwiches will come first. it versatile dish, which is suitable for breakfast, is used as a snack, becomes in the center of the table during the holidays, and is especially popular at corporate parties. After all, what could be simpler, easier and faster. Plus, it's also satisfying! If you apply your imagination, it is also very beautiful and festive!

   There are two versions of the origin of sandwiches. According to one of them, during a terrible epidemic, the scientist Nicolaus Copernicus, drew attention to the fact that everyone who eats bread gets sick. Not surprisingly, bread was the staple food. Very often people ate, breaking off pieces with their hands and not noticing the stains of dirt on it. To remedy the situation, Copernicus suggested slicing the bread in portions and brushing it with butter to make the dirt visible. This is how the first sandwiches appeared, without which many today cannot imagine their breakfast. Hence the name, because in translation from German butter - butter and bread - bread.

   According to another version, the appearance of this recipe was facilitated by the famous aristocrat, the Earl of Sandwich. An amateur and avid card player, he did not want to waste time on food and ordered his servants, during the game, to bring pieces of ham and meat, lined with bread on both sides so as not to get their hands dirty. The rivals liked this idea and became widespread.

   It doesn't matter who and when ate the first sandwich, the main thing is that today we also have such an opportunity.

   For cooking, use any meat or liver paste... Whoever loves. Chicken liver pate has more soft taste and a sweetish aftertaste, and the beef will be slightly bitter. To add brightness to the brush, you can grate into it on a fine grater boiled carrots... Mustard in grains looks very beautiful in the pate, it also brings a touch of piquancy.

   Pickled cucumber can be replaced with fresh one and combined with a slice fresh tomato... If a fresh cucumber is used, then a quarter of a lemon circle will help to add sourness. It is beautiful, tasty and unusual.

   Any greens (dill, parsley, celery) will perfectly decorate the dish. Good for decoration, finely grated egg white. On top of the protein, a slice of tomato and cucumber with a sprig of basil looks great.

   Toasted bread, grate the bottom with a clove of garlic. So the appetizer will taste much more interesting.

   This recipe can be called universal, it is suitable both for receiving guests and for a family table.

We prepare sandwiches and snacks for every holiday and one of our favorites is homemade pate sandwiches. There's a lot different recipes, but I want to suggest an option with boiled egg and tomato. The egg makes the sandwich more tender, and juicy tomato- freshness. Be sure to try it at least once and you will like it, besides it turns out very beautifully.

Ingredients:

• Liver pate - 250 g
• White bread - 7-9 pieces.
• Egg - 2 pcs.
• Fresh tomato - 1 pc.
• Parsley - 3-4 sprigs

Step by step photos of the recipe:

Cut the bread into triangles or otherwise and dry in the oven or toaster. You can also fry on vegetable oil, but so the sandwiches can get greasy.

Wash and dry the parsley. Place on the petal.

Cut the tomatoes into thin semicircular slices and decorate our appetizer with them.

Bon appetit, everyone!

There is no dish easier and more popular for a feast than a sandwich. This appetizer is also good for quick snack, and for a special occasion. In this case, you can come up with a lot of options, depending on what ingredients will be used. One such food that works well for sandwiches is liver pate, which is rich in vitamins and has a thin delicate taste... It will be especially useful if you cook it yourself from natural products.

To create such sandwiches, any pate is suitable - from the liver of fish, chicken, beef, pork. Particular sophistication and interesting flavor can be achieved by adding additional vegetables, meat, mushrooms, herbs to it. In some cases, lard or butter is also added - this makes the product more juicy.

To cook it from beef liver, you need to choose quality product... The first step is to pay attention to appearance and color - fresh offal has a dark red color, sometimes with a brownish tint. The film on it is smooth and tight to the pulp. In the context of the liver, it should have a homogeneous structure without foreign inclusions. There should not be too many vessels in it. The smell of fresh offal is typical, without any rot or other unpleasant odors.

If you want to buy a ready-made one, you first need to pay attention to its composition:

• high-quality should mostly consist of ingredients such as liver, fat, meat, onions, spices and salt.
• components such as starch, semolina, or cream, is also added to give a more delicate texture and flavor.
• if the line-up includes chemical additives, then this indicates the low quality of the product. It is better to refuse such a pate.

You can decorate a sandwich different ways- add vegetables or herbs. The result is a great holiday snack, and pate-like dishes first appeared in the diet of Europeans back in the 14th century. Then they were prepared mainly from meat. Only after 2-3 centuries they began to cook it already from the liver. The French especially succeeded in this, having invented such a delicacy dish as foie gras, which is distinguished by its special tenderness and melts in the mouth.

Pate made from natural ingredients, is a source of vitamin A and iron. In addition, it is digested much faster than any meat. And the high calorie content allows you to use it during exhaustion and high exertion.

Sandwich pates can be very different. In addition to the usual ones from liver, meat and fish, there are many other options. For example, from olives, capers and anchovies.

How many calories are in a regular pate sandwich

Pate sandwiches are very varied to count energy value, we will take as a basis usual option on rye bread.

Sprat paste sandwiches

If you have sprat pate, all that remains is to cut the bread, spread it and serve it on the table, everything will take about five minutes.

How to cook:

Note: you can make an even simpler sandwich by spreading a piece rye bread with pate, and on top put a thin slice of lemon.

Sandwiches with pate and cucumber

It seems to be the simplest recipe with fresh cucumber and pate. And what a gorgeous final taste it turns out.

For 5 servings you will need:

• 5 thin squares of bread;
• lightly salted salmon - 300 g;
• fresh cucumber - 250 g;
• 40 g sour cream (better fat);
• 2 sprigs of parsley.

Time required: 20 min. In one sandwich: 175 kcal.

How to cook:

1. Remove the bones from the fish, chop with a blender. Add sour cream and beat again. Season with pepper to taste;
2. Cut the cucumber into thin slices;
3. Dry the bread in a toaster or oven. Then spread a thin layer of fish mass on each piece, put a slice of cucumber on top. Decorate with a parsley leaf.

Note: Fish pate can be made in advance, and unsweetened crackers can be used instead of bread.

Liver paté sandwiches

You will need two servings:

• 2 slices of black bread;
• 100 g jar of foie gras;
• 50 g of cheese;
• 50 g lingonberry jam;
• 50 g fresh pear.

Cooking takes: 35 minutes. Per 100 grams: 185 kcal.

How to make liver pate sandwiches:

1. Fry slices of bread on each side in a dry skillet. Cool dried slices and brush with pate. Put a little lingonberry jam in the middle, and half of a fresh pear on top;
2. Cut the cheese into thin slices and place on a sandwich;
3. Transfer the sandwiches to the mold and send them to the preheated oven for 5 minutes to melt the cheese.

Note: you can cook the pate yourself. To do this, skip the liver with onions through a meat grinder, add a little semolina, spices and pour in the cream. Beat the mass with a mixer, then put in the multicooker bowl, set the "Baking" program for half an hour.

Chicken pate and cheese sandwiches

Do not be afraid to experiment, there is no ready-made pate - prepare it from boiled chicken meat, fried onions and natural yoghurt.

For 4 servings you will need:

Elapsed time: 15 min. Value per 100 grams: 179 kcal.

How to cook:

1. Dry slices of bread in a toaster;
2. Grind the cheese with butter and mix it with the chicken pâté,
3. Spread the resulting mass on dried bread with a thick layer;
4. Sprinkle with chopped tarragon leaves on top.

Note: mix chicken pate with cheese, you can put it in the refrigerator in the evening, then making breakfast will take no more than 5 minutes.

Fish pate and tomato sandwiches

If you can't buy fish pate, the taste of which suits you 100 percent. Make it yourself. It's not very difficult.

Required ingredients for 2 servings:

• capers canned in salt - to taste;
• peasant oil - 50 g;
• 2 slices of white bread;
• 100 g canned tuna;
• 2 peeled garlic cloves;
• greens to taste;
• 80 g of curd cream cheese;
• black pepper (freshly ground) - to taste;
• 1 dense tomato.

Cooking will take: 20 minutes. In one sandwich: 160 kcal.

How to do:

1. To prepare the pate, mix tuna meat, garlic and capers in a blender bowl. Then add cream cheese;
2. Cut the tomato into thin slices;
3. Grease the bread with butter and grill. You can also brown bread slices in a toaster;
4. Rub the toasted bread with garlic and brush fish pate, put a circle of tomato on top.

Note: taste curd cheese gentle and delicate, it is especially suited to fish.

- most healthy breakfast whatever you can think of.

How to cook juicy entrecote from pork. Meat needs to be cooked correctly, and for this you need to know a few secrets.

Stewed cabbage with rice - which can be cooked in several ways.

Recipes for pates for sandwiches

A pate is a homogeneous, tender mass of meat, liver, fish or vegetables, prepared in a special way.

Anchovy pate

Many people use these small fish for salads and sauces. But usually from whole can leaves a few pieces. And from the remaining fish, you can make a paste for sandwiches.

Required:

• olive oil - at your discretion;
• anchovy - 6-7 pieces;
• white bread (stale) - 3 slices;
• half a glass of milk;
• vinegar + thyme - to taste;
• peeled garlic clove - 2 pcs.

Preparation will take: 20 minutes. Per 100 grams: 140 kcal.

Step-by-step cooking method:

1. Soak bread in milk;
2. Free the fish from the tails. Put it in a blender bowl;
3. Add thyme, garlic, soaked crackers there. Beat everything until puree;
4. Add vinegar and pepper to taste;
5. Add oil a little at a time, bringing the paste to the required consistency;
6. Serve with a dried baguette.

Note: instead of anchovies, you can take the sprat that is familiar and popular in Russia.

Olive pate

You will need black olives for cooking. It doesn't matter what size they are, the main thing is that without a bone.

Products required:

• olives - 500 g;
• anchovy - 2 pcs;
• capers - 20 g;
• refined olive oil - 125 ml;
• rum - 15 ml;
• season with black pepper - to taste;
• thyme to taste.
• Cooking time: 15 min. Caloric content per 100 grams: 175 kcal.

How to do:

1. Remove tails and bones from anchovies;
2. Grind the prepared anchovies with olives, adding 20 g of capers (for taste, you can add a little more vinegar, the main thing is to observe the measure, because there is already vinegar in capers);
3. Season with pepper, thyme;
4. With continuous whipping, pour in the oil;
5. Pour in rum, stir and whisk lightly;
6. Serve on toasted pieces of bread.

Note: in the recipe, rum is easily replaced by another alcohol, the main thing is that it is not harsh.

Liver pate recipe

Supporters proper nutrition you can not do without liver pate. It contains many nutrients and is easy to prepare.

For 8 servings you need:

• 0.5 kg of beef liver;
• 70 g fresh carrots;
• 80 g butter;
• 50 g of regular onions;
• 200 ml of cream;

Cooking time: 30 min. Per 100 g Serving: 179 kcal.

1. Take out the butter in advance from the refrigerator;
2. Rinse the liver, remove all unnecessary, cut into pieces;
3. Fry the liver over medium heat. The main thing is not to overcook, otherwise it will become harsh;
4. Separately fry the chopped onions, for this recipe it does not matter how to chop it, still chop it with a blender;
5. Cut the carrots into any pieces, the only prohibition is that you do not need to grate, otherwise it will release juice and be dry;
6. Send all fried foods to a blender, add cream and grind. V conventional recipes this completes the preparation of the pate. But for the exquisite morning breakfasts this "catering option" is not entirely suitable;
7. Try as hard as you can, but the blender can't grind everything in the liver. Therefore, you need to take a regular sieve, and use a spoon to wipe the entire mass. Yes, not the easiest operation, but the result is worth it;
8. Add softened butter, salt and pepper to the mashed mass. Mix well.

Note: a complex operation in the entire recipe is rubbing through a sieve, but it is this procedure that makes the product airy.

1. If you want to cook low-calorie product, use flour bread coarse, and replace butter with olive oil;
2. Fresh bread will be difficult to cut into slices of the desired size, so only yesterday's bread or loaf will do;
3. If sandwiches are served before lunch, they can be handled, and at the table they are eaten only with a fork and knife.

Bon Appetit!

A pate sandwich is an easy-to-prepare snack. She is perfect for festive table... You can also have a pate sandwich for breakfast. Now let's look at some interesting recipes.

With liver pate

Now we will tell you how to make sandwiches with

For cooking you will need:

• bulb;
• 200 grams of chicken liver;
• sour cream;
• vegetable oil;
• spices.

Cooking a dish

1. Peel the onion, chop finely. Fry in vegetable oil until golden brown.
2. Then put the liver in a skillet, salt and pepper it.
3. Then fry everything for fifteen minutes. In the process, be sure to stir until tender. Then remove from heat, cool the contents, twist through a meat grinder.
4. Then put in some sour cream, stir. The pate should not be thick, but not liquid either.
5. Then fry slices of bread in vegetable oil until golden brown. Then spread them with pate. Serve with herbs.

With cucumber

Now we will tell you how to make sandwiches with pate and cucumber. For cooking you will need:

• cucumber;
• grape;
• a tomato;
• twelve slices of wheat bread
• green apple;
• 250 grams canned pate turkey;
• four leaves of lettuce.

Cooking snacks at home:

1. Rinse the apple, cut out the core carefully. Chop the tomato and cucumber into thin slices (about 4 mm thick).
2. Then cut out circles from the bread slices. Brush them with pate. Lay the apple circles on top.
3. Then cover with a slice of bread.
4. Then put tomato slices on them, then again - bread slices.
5. Cucumber slices are placed last.
6. Pierce the finished pyramids with cocktail sticks. Heat over grapes for decoration.

Cheese sandwiches

To make a pate sandwich, you will need:

• 100 grams of hard cheese;
• jar of pate;
• one fresh white bread;
• lettuce leaves;
• mayonnaise (to your liking);
• cucumber.

Preparation:

1. Cut the bread into slices, brush with pate.
2. Top with mayonnaise.
3. Then place a slice of cheese on top of each piece of bread.
4. Then put the sandwiches in the microwave for one minute. This will make them tastier, more tender.
5. After that, decorate the sandwiches with cucumber slices, lettuce leaves.

Sprat paste sandwiches

For cooking you will need:

• processed cheese;
• one medium cucumber;
• 400 grams of wheat bread;
• two tomatoes;
• spices;
• 200 grams of sprat paste.

Cooking snacks:

1. Spread the pate on one side of the slices.
2. Then place small pieces of cheese on top of them.
3. Then arrange the tomatoes and cucumbers in circles. Then serve.

Fish pate sandwich

• 100 grams of butter with horseradish, herring pate;
• 400 grams of wheat bread;
• egg;
• celery greens (tablespoon).

1. Spread the slices on one side with butter, then paste.
2. Then sprinkle with chopped herbs and chopped egg. Everything, sandwiches are ready. You can serve them to the table.

Egg sandwiches

For cooking you will need:

• 200 grams of white bread;
• 50 grams of butter;
• two chicken eggs;
• mustard;
• a bunch of green onions;
• spices.

Preparation:

1. Boil eggs, cool.
2. Then peel and cut into two halves.
3. Then separate the whites from the yolks. Rub the last with a fork with butter.
4. Chop the protein finely. Then mix with mustard. Then add the yolks to the whites. Then place the pate on the bread slices and spread. Sprinkle with onions on top.

A little conclusion

Now you know how you can make a pate sandwich. There are many options. Choose the one that suits your taste. Enjoy your meal.