Profitroles with salmon
- 150 g slightly salted salmon
- 100 g of cream cheese
- 1 cup of flour
- 130 g of butter
- 5 eggs
- on a pinch of sugar and salt
How to prepare a dish:
Boil 160 ml of water, add 80 g of oil, sugar and salt. Stir well and gradually pour in the flour. Cooking, stirring constantly, 5 minutes. Remove from heat, cool slightly and gradually, one at a time, introduce eggs into the dough. Put the dough in a culinary bag and put it on a greased baking tray at a distance of 3 cm from each other. Bake for 25 minutes. at 200 ° C. 100 g of salmon chop and beat together with the remaining butter and cheese in a lush mass. Cut the rest of the fish into strips. Having cut off the tops, fill the profiteroles with stuffing. Decorate with fish strips.
Stuffed Lemons
- 3 lemons
- 6 sardines in oil
- 0.5 red onion
- 6 olives
- 1.5 tsp. granular mustard
- 1.5 tsp. sour cream
- 4 sprigs of parsley
- salt pepper
How to prepare a dish:
Lemons scalded with boiling water. Cut the tops and cut out the flesh with a sharp knife. Cut off the bottom of each lemon. On the peel, make vertical incisions at a distance of 1.5 cm from each other. Sardines with a small amount of butter mash with a fork. Peel onion and chop. Wash the parsley and chop it. Olives are finely chopped. Mix sardines, onions, olives, mustard, sour cream, greens and 1 tbsp. l. finely chopped lemon pulp. Season to taste with salt and pepper. Fill lemons with the prepared mixture and lay out on a serving plate.
The seabed "seabed"
- 1.5 kg of chicken wings
- 500 g of quality sea cocktail
- 1 green sweet pepper
- 1 yellow sweet pepper
- 1 lemon peel
- 4 sprigs of dill
- 2 sprigs of parsley
- salt pepper
How to prepare a dish:
Sea cocktail put on paper napkins and allow to dry. To spread out on high glasses a cocktail, blocks of peppers, a lemon zest and greens. Pour the chicken broth, allow to cool to room temperature, then put in the refrigerator until completely solidified. Chicken wings are washed, put in a saucepan with 3 liters of water and bring to a boil. Remove the foam, season with salt and cook over medium heat under a loosely closed lid for 1 hour. Put the wings in a bowl into the bowl with a jumper and use it for cooking other dishes (for example, for salad). Broth the broth. While cooking broth, peppers wash, cut in half and remove the core. Put in a pan with boiling water and cook for 5 minutes. Throw to a colander and cool with cold water. Cut the peppers into small cubes. Knife for cleaning vegetables carefully remove from the lemon thin peel. Scald the peel with boiling water and cut into thin long straws. Wash greens, dry and peel on small twigs.
Dish with vegetables
- 100 g celery root
- 1 pickled cucumber
- 1 tbsp. l. capers
- 1 large beetroot
- 1 carrot
- 4 feathers of green onions
- 1 clove of garlic
- 150 grams of radish
- 2 tomatoes
- 1 head of lettuce
- 100 grams of red canned beans
- 1 tbsp. l. peeled walnuts
- 4 tbsp. l. olive oil
- 1 tbsp. l. balsamic vinegar
- 1 tbsp. l. mayonnaise
- 2 tsp. granular mustard
- salt, black ground pepper
How to prepare a dish:
Put the beets in a saucepan, add hot water and cook until soft. Root the celery, grate it on a large grater. Cut the cucumbers into small cubes. Mix celery root with cucumbers and capers. Beat up mayonnaise with 1 tsp. mustard, add to the prepared mass and mix. Beetroot cool in cold water, clean and cut into small cubes. Carrots clean and grate on a large grater. Wash the spring onion, thinly chopped. Mix beets, carrots and green onions in a bowl. Prepare the gas station. Garlic is cleaned and crushed in a mortar together with nuts, a pinch of salt and pepper. Add the vinegar, the remaining mustard and olive oil, whisk thoroughly. Pour half of the dressing into a salad with beets, stir. Radish, tomatoes and salad to wash. Tomatoes and radish cut into mugs. Salad to make out on leaves. Beans drained. Lay on the rectangular serving dish along the edges of the lettuce leaves. In the middle lay a row of radishes, a salad with carrots and beets, a salad of celery root, canned beans and tomatoes. Pour tomatoes, beans and greens with the remaining dressing.
Cheese appetizer with grapes
- 300 g of large sweet grapes
- 200 g cheese to maazdam
- 100 g of curd cheese
- 50 g of cheese with blue mold
- 1 tsp. chopped cilantro and dill
How to prepare a dish:
Beat curd cheese with cheese with mildew and greens. Wash grapes, dry. Make a notch at the bottom of each berry criss-cross and carefully remove the bones. Evenly glue every grape berries with cheese mixture. Maazdam cut into large cubes. String on skewers cheese balls and cubes of maazdam, lay out on a serving dish.