home Analyzes Economical snacks for the holiday table. Snacks for the festive table with photos. What to cook is new and interesting

Economical snacks for the holiday table. Snacks for the festive table with photos. What to cook is new and interesting

Snacks for the holiday table are an inexhaustible topic. Every housewife has at least a dozen recipes in stock. Today we will talk about the most convenient, non-labor-intensive methods suitable for quickly preparing individual snacks in a fairly large volume.

Lavash snacks

These days, thin pita bread is becoming increasingly popular among snack lovers. Therefore, first of all, let's look at the lavash snacks for the holiday table with photos and detailed recipes.

The simplest of the lavash snacks are rolls, that is, tightly rolled lavash rolls with filling and cut into portions. This is the most convenient of cold appetizers, because you can wrap any filling in pita bread, and when cut it will look appetizing and attractive. We offer you several recipes for cold fillings for quick lavash rolls.

With red fish

150 grams of lightly salted red fish in thin slices;
3 boiled eggs;
2 small fresh cucumbers;
150 grams of Dutch cheese;
mayonnaise;
salt pepper.

Spread the pita bread on a cutting board and brush with mayonnaise. Grate the boiled egg and spread over the pita bread. Grate the cucumber with the next layer. Place fish slices on it and cover everything with grated cheese. Roll into a roll and cut into slices.

With cod liver

200 grams of cod liver (one jar);
150 grams of hard cheese;
2 boiled eggs;
2 tbsp mayonnaise;
salt pepper.

Mash the liver with a fork, mix with grated cheese and mayonnaise and spread on pita bread. Rub the egg directly onto the fish layer, and place a layer of chopped onion on it. Salt and pepper. Roll into a tight roll and cut into portions.

With crab sticks

Mash the cheese with a spoon of mayonnaise and chopped garlic, add chopped crab sticks, mix.

With smoked chicken

200 grams of smoked chicken fillet;
100 grams of curd or cream cheese;
several lettuce leaves;
mayonnaise.

Grease a sheet of lavash with mayonnaise and place on it in stripes across the sheet: chicken, cut into strips, curd cheese, salad. Roll the roll tightly, cut into pieces 3-4 cm long.

With herbs and egg

several lettuce leaves;
a few feathers of green onions;
boiled egg;
soft cream cheese.

Spread the pita bread with a thin layer of cheese. Chop the lettuce and onion very finely and place on the cheese. Grate the egg onto the greens. Roll and cut into rolls.

You can also make hot snacks from lavash

“Cigars” from lavash

100 g feta cheese;
100 g of cottage cheese;
some fresh parsley.

Mash cottage cheese and cheese with a fork and mix, add finely chopped herbs. Divide the lavash sheet into palm-sized pieces, put a spoonful of filling on each, wrap the edges and roll rather thin “cigars”. Moisten the edges of the pita bread with water - they will stick. Cigars should be deep-fried and served hot and crispy. Any pie or pancake filling is also suitable for “cigars”.

Lavash envelopes

200 grams of mushrooms;
one onion;
200 grams of potatoes;
salt pepper.

Separately, fry the mushrooms and onions, and separately the potatoes in small cubes. Mix mushrooms and potatoes, add salt and pepper. Place one full tablespoon of filling on small thin round lavash leaves and roll up small envelopes. Fry the envelopes in a frying pan in oil - first the side where the pita bread is folded, and then the top side, where the pita bread is in one layer.

Lavash cornets

200 grams of Gouda cheese, thinly sliced;
200 grams of prepared sliced ham.

Divide the ham and cheese slices into triangles. Place a triangle of ham on a round piece of pita bread, and a triangle of cheese on it. Fold the pita bread in half and wrap it with a triangular cornet so that the filling remains completely inside. Fry the cornets in oil.

Lavash bags

Cut one of the lavash leaves into ribbons. Place the filling on a small sheet of lavash in the center, collect it in a bag and wrap the “neck” of the bag with a lavash ribbon. Secure the ribbon with a toothpick and bake the “bags” for 10 minutes at 200 degrees. As a filling, use fried meat with onions, or boiled tongue cut into strips with mayonnaise.

The bags can also be made vegetarian - with boiled vegetables and Dutch cheese.

Appetizers on skewers

The simplest type of piece snack - the components are combined to taste and placed in a row on a toothpick or a special skewer. At the base of the snack there may be a piece of bread or a cracker - this will be a mini-sandwich or canapé. Canapés can simply be made from pieces of products that go well together in taste, without bread - then a piece of cheese, a slice of vegetable or a slice of fruit is used as a base, which can be cut into shapes like hearts, circles, or diamonds. Miniature shortcrust pastry tartlets filled with salads are also served on skewers.

Appetizer “Mushrooms”

5 pieces of boiled quail eggs;
5 pcs cherry tomatoes;
a tablespoon of mayonnaise.

Eggs and tomatoes are cut into halves. The halves are assembled together with the cuts facing each other and secured with a toothpick. It turns out a fungus - a white leg and a red cap. Drops of mayonnaise are applied to the cap.

Ideas for mini sandwiches and canapés

a piece of white bread, butter, a circle of egg, a green olive, a parsley leaf;
a circle of black bread, butter, red or black caviar, whipped cream with green onions;
a circle of black bread, butter, a thin slice of basturma or raw smoked sausage, grated radish, parsley;
diamond of white bread, mayonnaise with curry, red fish, dill;
black bread, butter, yellow cheese roll, green olive;
triangle of gray bread, mayonnaise, boiled shrimp, dill;
a triangle of white bread, a mixture of mayonnaise and mustard, a slice of avocado, tomato sauce;
a piece of orange cheese, a piece of boiled chicken fillet, half a walnut;
a roll of yellow cheese, a large black or green grape;
a piece of boiled cauliflower or broccoli, white cheese, a slice of cherry tomato;
a piece of Dutch cheese, a slice of banana, half a grape.
snacks on different types of chips.

Another type of snack that came to us relatively recently, but is rapidly gaining popularity, is holiday table snacks made with chips.

Chips - potato, corn, or even homemade from deep-fried pita bread - can be served with any filling suitable for tartlets. All types of salads, the consistency of which is properly combined with a suitable thick sauce - mayonnaise, sour cream, as well as any types of pastes and spreads - fish, cottage cheese, pate, vegetable, can serve as such a filler.

Summer is an energetic, cheerful and easy period! A person needs a strong enough energy boost to accomplish everything that is planned for this time. This means that food during the hot months of the year should be special. Not only tasty and satisfying, but healthy and energy-intensive.

It is in the summer that there are practically no products that are “out of season.” A huge number of vegetables, fruits, and herbs are available, various combinations of which will add a special aroma and taste to each new culinary homemade delicacy.

But, in the hot season, poisoning is very dangerous! This means that you should be even more careful about the correct purchase, storage and processing of products!

Below, the following summer snacks will delight all gourmets: both vegetarians and meat eaters. The dishes presented have only one thing in common: they don’t take a lot of time to prepare and don’t require professional cooking skills.

How to make summer snacks - 15 varieties

There are no food delights in this recipe! But, such an appetizer will look gorgeous on the dinner and holiday tables!

Compound:

Bread (mostly black, but choice at will) - 1 loaf;
Herring fillet - 2 pcs.
Beets - 300 gr.
Garlic - 4-5 cloves;
Sunflower oil for frying - 100 gr.
Greens, tomatoes, cucumbers - to taste and desire.

How to cook:

Let's cook the beets and, once cooled, peel and grate them on a fine grater.

Add the garlic pressed through the garlic press and mix thoroughly.

Let's prepare portioned pieces of bread. The pieces of bread should be lightly fried in sunflower oil.

It’s better to buy ready-cut: less hassle, and all the pieces are neat and uniform.

Herring fillet into portioned pieces the size of a bread crouton.

Place a layer of beetroot-garlic mixture on each crouton and a slice of herring on top. You can decorate with dill leaves, sprinkle with ground black pepper, make a special layer between beets with garlic and herring from a slice of tomato, cucumber, herbs - anything is possible for the housewife’s imagination!

What’s attractive about this appetizer is that it’s filling and delicious! And it only takes about 10-15 minutes to prepare!

Compound:

Puff pastry - 1 package;
Any fish (salted, smoked, fried) - 350 gr.
Hard cheese (but can be replaced with processed cheese) - 200 gr.
Egg - 1 pc.

How to cook:

Thaw the dough and unroll it into one layer. Cut into rectangles 7x7 cm.

Prepare portioned pieces of fish: remove bones and cut.

Place a piece of fish and a small cube of cheese on the dough, roll it into an envelope or triangle. Brush with beaten egg.

Place everything on a baking sheet lined with parchment paper and greased with oil. Bake in a well-heated oven for no more than 10 minutes (until golden brown).

Can you name a more favorite treat than potatoes + herring? Yes, there is nothing surprising, but you definitely won’t find anything tastier!

Compound:

Herring fillet - 300 gr.
Boiled potatoes - 500 gr.
Dill greens - 1 bunch;
Onion and ground black pepper - to taste.

How to cook:

Boil and cool the potatoes. Peel and cut crosswise into slices up to 1.5 cm thick.

It is more convenient to cook potatoes “in their jackets”, since this way they will crumble less during further cutting.

Cut the herring into portions, finely chop the dill, chop the onion.

Place the potato ring on a flat dish, drizzle melted butter on top, sprinkle with ground pepper and sprinkle with chopped dill. Place a piece of herring on each piece of potato and garnish with onion on top.

The appetizer is prepared quickly, but is quite a filling dish. Excellently transportable, i.e. Suitable for a snack on the road or in nature.

Compound:

How to cook:

Chop the onion and fry in oil until golden brown.

Remove the fish from the bones and crush it finely with a fork.

Mix fish+onion+mayonnaise+rice+spices.

Fill waffle molds and fry them in oil for 2-3 minutes.

After just 2-3 minutes, the filled tubes lend themselves well to easy changing of shape.

At first glance, it is very difficult to understand what such “sweet” cakes do on the table from fish and meat dishes. After all, this is an excellent dessert. But, having tried it, you understand that the main ingredient of these “sweets” is fried fish with vegetables!

Compound:

Fish fillet - 500 gr.
Onion - 200 gr.
Carrots - 150 gr.
Tomatoes are small and hard - 200 gr.
Mayonnaise and sour cream - 100 g each.
Flour - 100 gr.
Boiled and raw eggs - 3 pcs.
Vegetable oil for frying - 100 gr.
Greens for decoration and 2-3 cloves of garlic.

How to cook:

We make minced fish fillet and onion. Add ground black pepper, salt, flour, raw eggs - mix everything well.

Place the formed minced meat cakes in a frying pan with heated oil and fry on both sides until cooked.

Separately mix mayonnaise and sour cream.

Mode for tomatoes into mugs up to 1 cm thick.

Prepare the carrot layer: lightly fry the grated carrots in oil and add 1 spoon of sour cream and grated garlic.

Separately three yolks and whites.

Place a carrot-garlic layer on the fried fish cake, place a tomato ring on top and cover with the second cake. Grease the ends of the cake with sour cream and mayonnaise sauce and dip in grated egg white. We also grease the top with sauce, but dip it in grated yolk.

That's it, the main composition of the fish cake is ready. You can decorate and complement the appetizer to your liking: with caviar, herbs, olives, etc.

For this recipe you should use pork or beef, because... other types of meat do not tend to hold their shape when cooked.

The dish is quite filling, so complement it with light salads or just raw vegetables.

Compound:

Meat (fillet) - 500 gr.
Marinated mushrooms (or fresh) - 200 gr.
Garlic - 1-2 heads;
Processed or hard cheese - 150 gr.
Sour cream 20% - 150 gr.
Dill and parsley - 1 tbsp each.
Salt, spices, pepper.

How to cook:

Cut the meat into portions lengthwise (thickness up to 1 cm) and beat. Salt, pepper, add 2-3 cloves of crushed garlic.

On a layer of spices and garlic, place chopped mushrooms and a cheese cube (91.5 x 1.5 cm) in the center of a piece of meat.

Secure the meat with toothpicks to form a pouch.

Separately, we make bases for each bag from foil in the form of a bowl with high sides. Place the meat pouches in these bowls, cover the top with a layer of foil and place in a hot (t=200C) oven for 15-20 minutes.

After this time, you should take out the baking sheet with meat for a control check. And then put it in the oven again for 20 minutes until the meat is cooked and a golden crust appears on it.

The sauce for such meat pouches is prepared simply: mix sour cream with dill and parsley, salt and pepper.

Liver must be included in the diet at any time of the year, since it is a unique product necessary for high vitality and energy in the body.

Beef, chicken, turkey, and pork liver are suitable for this recipe.

Compound:

How to cook:

Grind the liver together with the onion. Add salt, spices, flour (until the consistency of sour cream), eggs and bake pancakes in butter from the resulting dough.

Grate the cheese on a fine grater, add crushed garlic, finely chopped herbs and mayonnaise.

Coat each pancake with the cheese mixture and roll up. You can secure the shape with green onions. Trim the ends with a sharp knife for a neat appearance.

These mini liver cake alternatives look great on the table in both summer and winter. A moderately high-calorie and immensely healthy dish!

Compound:

How to cook:

Prepare the carrot-liver mixture: grind the liver, half the volume of onions, grate half the volume of carrots on a fine grater, add salt/pepper, add flour and eggs.

You need to add enough flour so that the dough looks like thick sour cream.

Form small cakes with a spoon and fry in well-heated oil in a frying pan.

Separately, prepare the filling: grate the second half of the carrots on a coarse grater, chop the remaining half of the onion finely, fry all the vegetables in oil until slightly golden brown. At the end of frying, add crushed garlic and mayonnaise to the mixture.

Grease the finished pancakes with the filling and cover with another one on top. This “liver hamburger” can be colored on top like this: spread with a thin layer of filling, add a slice of tomato (cucumber) and sprinkle with finely chopped herbs.

Tomatoes, ham and cheese - everyone loves this combination! And the look of this snack is so original - well, just “table decoration”.

Compound:

How to cook:

Prepare the base: grate the boiled eggs and cheese, mix with mayonnaise, garlic and herbs.

Cut the ham into round slices, and then cut each circle in half, i.e. make semicircles.

A cut in the semicircle is necessary so that the stuffed rolls stand confidently exactly where they are cut.

Twist each semicircle into a tube, tie with a feather of green onion at the base and install like little men as shown in the photo.

Fill the resulting half-tube with 2/3 of the filling, and put a cherry tomato on top (like the “head” of the resulting little man). You can even draw eyes with mayonnaise. Decorate the figures with greenery.

We can say about this snack in two words: fast and tasty!

Compound:

Hard cheese - 500 gr.
Processed cheese - 300 gr.
Sausage - 250 gr.
Hulled walnuts - 100 gr.
Greens - to taste.

How to cook:

Hard cheese should be cut into three equal parts and placed in water heated to 100C for 20 minutes.

Chop the sausage and greens finely. Do not mix!

After 20 minutes in hot water, each piece of cheese became soft and can be easily rolled out.

Be sure to gently cover the board on which we will roll the cheese with cling film so that the melted cheese does not stick to the surface and then easily wrap the prepared rolls in the same film.

So, on each rolled out layer of cheese we put a layer of soft processed cheese, and on top we put sausage, herbs, nuts (one for each layer). And we roll each layer into a roll, wrap it in cling film and put it in the refrigerator until it cools completely.

Once cooled, the rolls will take their shape well and can be easily cut into portions and served to guests.

This recipe is universal, since the filling can be absolutely anything: meat, fish, vegetable, fruit, salty, sweet. Not for everyone!

The secret to the success of this snack is that there are no food delights here: only what is at hand. And in the summer everyone has zucchini, tomatoes and herbs.

Compound:

How to cook:

Beat the eggs in a container.

Pour flour into a bowl and add salt/pepper.

Cut the zucchini into slices (up to 1 cm thick). Dip each piece first in the egg, then in flour and fry in oil until golden brown.

Place the fried zucchini from the frying pan on a paper napkin so that all excess fat is removed.

Mix finely chopped herbs, crushed garlic and mayonnaise in a container.

Cut the tomatoes into slices.

Grease each piece of zucchini with mayonnaise sauce made from herbs and garlic, place a piece of tomato on top and decorate with herbs. The “Summer” sandwich is ready!

The aromas of fresh cucumber, bell pepper, and tomato gently combine with each other, giving this dish a special summer mood of freedom.

To prepare these rolls, you need to stock up on skewers and toothpicks, because... Only with their help can you secure the shape of unruly cucumbers.

Compound:

Cucumbers (long and thin) - 2 pcs.
Cherry tomatoes - 10 pcs.
Green olives - 10 pcs.
Bell pepper (bright) - 3 pcs.
Lemon juice - 2 tsp.
Salt\pepper - to taste.
Fetta cheese (pigtail will also work) - 200 gr.
Mayonnaise - 150 kg.

How to cook:

Finely chop olives, peppers, cherry tomatoes (5 pcs) and fry in a frying pan with lemon juice. Cool, add chopped cheese and mayonnaise.

Cut the cucumber into thin slices lengthwise. Grease each cucumber slice with the filling and roll it up.

Cut cherry tomatoes (5 pcs) in half and, piercing them in the middle with a skewer, make a cucumber roll.

This appetizer is for those who love spicy and aromatic dishes.

Compound:

Eggplants - 1 pc.
Parsley - 1 bunch;
Garlic - 1 head;
Salt, spices, frying oil

How to cook:

Do not peel the eggplants, but cut them into thin strips.

In order to remove the bitterness from the eggplants, you need to sprinkle them with salt and leave them for a while, and then rinse them thoroughly.

Fry each slice in well-heated sunflower oil on both sides until golden brown.

Separately, finely parsley mode and garlic mode.

Place all the fried eggplants in a mold in layers, each one sprinkled with garlic and herbs. Place in the refrigerator for half a day.

When we take it out, all that remains is to simply roll the fried eggplants, already soaked in garlic and aromatic herbs, into rolls (if you cut them along the fruit) or you can decorate the top with a slice of tomato and herbs (if you cut the eggplant into slices) and eat.

This is an exclusively vegetarian dish, but it is so beautiful and unusual that even a notorious meat eater will not resist the temptation to try it. And when he tries it, he will definitely fall in love with this culinary masterpiece!

Compound:

Tomatoes (dense and fleshy) - 6 pcs.
Garlic - 3-4 cloves;
Processed cheese - 3 pcs.
Mayonnaise - 150 gr.
Greens - a bunch of parsley and dill.

How to cook:

Grate the processed cheese, finely chop the herbs, squeeze out the garlic and mix all the ingredients with mayonnaise.

Peel the tomatoes from the pulp and fill them with prepared minced cheese and herbs.

To carefully peel the pulp from tomatoes, start from the tail: cut it off slightly into the tomato, then cut off the “fly agaric cap” from the side and take out all the pulp and juice along the perimeter of this cut for the cap.

Decorate the resulting appetizer “like fly agarics” and add greens.

This dish is prepared extremely quickly, but has a quite appetizing and presentable appearance, i.e. It is quite suitable for both the daily diet and holiday tables.

Compound:

Tomatoes - 6 pcs.
Eggplant - 2 pcs.
Garlic - 3-4 cloves;
Soft processed cheese - 200 gr.
Olive oil and herbs

How to cook:

For the filling: mix melted cheese, garlic and finely chopped herbs. Mix everything.

Cut the eggplants: first in half, and then each half into slices (thickness up to 0.5 cm). Fry the slices in olive oil.

Be sure to salt the chopped eggplants before frying: this will give them extra juice and remove unwanted bitterness.

Cut the tomatoes: cut 1/3 off from the tail side, then scoop out the pulp from most of it with a spoon, and cut the smaller part into thin slices.

Spread most of the tomato from the middle with a thin layer of filling.

We form a flower from fried eggplant slices and tomato slices: the first layer is eggplant, on top are several tomato slices, and carefully roll the two resulting layers into a roll.

Place the flower-shaped roll in the stuffed tomato. You can decorate the top with grated cheese or chopped herbs.

The approaching holiday excites us and makes us look forward to it. Now it’s already close, we figure out what we’ll have for main course, buy a bottle of wine... But neither one nor the other will decorate the table or give it the same sophistication as cold appetizers. There is truly room for creativity here for any housewife.

Cold appetizers and salads decorate the table; they are usually the ones that people try to decorate with figurines of vegetables or just herbs; they are the ones that catch the eye of a guest approaching the table; they are the ones that are designed to impress all gourmets.

What cold appetizers should you prepare for the holiday table?

Let's start with the classics - aspic .

In Ancient Rus', this dish was always prepared on and. It was believed that pork was supposed to be cooked on this holiday because the pig, the only farm animal, did not come to congratulate the newborn Jesus.

Rinse the meat thoroughly, cut out anything you don’t like. Chop or chop the bones and wash again. Peel the carrots. Place in cold water and cook on the lowest heat for quite a long time. If you cook in a pressure cooker, it will be much faster, but the broth will not be as clear!

The purpose of the carrot is to add a nice color to the broth, so that when everything is cooked, you can remove it. She is no longer needed here.

Strain the broth very carefully, not even through a strainer, but through a strainer with gauze: otherwise, small bones may get into the finished dish. Don’t pour the bottom into jellied meat at all, give it to the dog. The animal will be delighted, but he won’t care about bones! We pour two spoonfuls of the broth into a saucer and put it in the refrigerator: this is a test to see if it will harden. Let's go sort out the meat ourselves.

The main thing here is not to miss the bones, on the one hand, and not to overfeed the dog, on the other. And then here she sits, showing with all her doomed appearance that it will be difficult for her to help her deal with the contents of the pan, but the dog is man’s friend because he is ready to take risks...

The meat is disassembled and chopped (you can put it through a meat grinder), finely chop the garlic, you can put it through a press; put in hot broth. You shouldn't boil garlic; it doesn't like too high a temperature.

We check whether our broth has frozen in the refrigerator. If yes, great, if not, add a little gelatin, it will help the jellied meat harden. You won’t find any kind of gelatin these days! We read the instructions and act according to them.

If you want, you can somehow decorate the jellied meat. If you are against such excesses, put the meat in molds and fill with broth. Let it harden in the refrigerator.

Before serving, depending on your plan and the appearance of the molds, you can remove the jellied meat by carefully turning the molds over onto a plate. Or you can submit it directly in the form, especially if the form is beautiful and the holiday is “for your own people.” The most delicious jellied meat always comes from. Don't forget to serve good horseradish!

Another traditional cold appetizer - snack bar "Napoleon" .

Ready-made puff pastries;
mayonnaise in a significant amount;
hard-boiled eggs – 5 pcs;
ham – about 300 g;
cheese – 500 grams;
pickled honey mushrooms - half a jar.

This dish is prepared very quickly and looks very impressive.

We literally grease the cakes a little with mayonnaise, cover with film and set aside. They need to soften a little.

Three eggs on a coarse grater, add finely grated cheese and mayonnaise - enough so that it is not too hard. The mass should be smeared, not molded. Mix and set aside this bowl for now.

You can choose another filling. For example, champignons with onions (lightly fried) and cheese; chicken boiled with cheese and champignons, lightly salted or canned fish, vegetables (eggplant, sweet peppers, herbs) finely chopped and stewed with vegetable oil.

Cut the ham into neat strips and put it in another bowl. We look through the pickled mushrooms and leave the most beautiful ones for decoration of “Napoleon”.

Let's start assembling. Generously grease the first cake layer with the egg-cheese mixture. We put a little honey mushrooms on top.

We put the second one and press it. We grease this one only lightly, then add the ham and smooth it out.

Place the third cake layer and press down again. Not him - leftover cheese and egg. Decorate with honey mushrooms. Our cake is ready, but it is advisable to keep it in the refrigerator for a couple of hours. Prepare this cake in .

Let's cook some more rollopgs and that's it with the classics.

Rollmops were invented by the Germans and are adored by the Poles, Swedes, and Estonians. And we’ll try to serve them for the holiday as a snack with vodka, especially for the patriotic ones who don’t drink wine.

There are more than a dozen recipes for rollomps. Let's try an assortment of two types.

At its core, a rollmops is a herring roll with a small amount of filling. Rollmops should be lightly marinated.

Grate the carrots on a coarse grater, chop the garlic, mix them and add salt. Heat the oil to a boil, pour a tablespoon of vinegar into it. Pour in the carrots and let them stand until they cool down (or longer).

Let's fillet the herring. We take out all the bones (you can use a magnifying glass and tweezers). Cut the cucumbers into cubes, capers, if they are large, into quarters or less. Chop the onion and lightly sauté. Spread the fillets with mustard, and half of them with honey.

Serve, naturally, with potatoes and as a snack with vodka.

We wrap pieces of cucumber and caper in one fillet (without honey). Others (with honey) include spicy carrots and sautéed onions.

We secure all the rollomps with toothpicks or skewers, put them in a bowl and pour in the marinade: wine vinegar, peppercorns, brought to a boil and cooled to room temperature. Cover with onion rings and leave to marinate for about a day in the refrigerator.

If you decide to have a buffet, regular appetizers won't do. Let's try to cook baskets or vol-au-vents with salad .

You can buy baskets in the store: fiddling with them before the holiday, when there is already a lot to do, is irrational.

It doesn’t take long to make vol-au-vents yourself. To do this, lightly roll out a layer of puff pastry, cut out several larger circles from it, and then cut out small circles from half with a glass to make “bagels.” Lightly brush large circles with egg, place a “bagel” on top and bake for 7-10 minutes.

During baking, the dough will rise and you will get dough cups that can be filled with salad.

You can use any salad for filling (look), but it’s better not “raw”: from crab sticks, from avocado, from boiled beets. You can also fill them with caviar, herring, chopped and mixed with butter, and so on. Surprise your parents by preparing valovany.

Snack cakes are perfect for decorating a buffet table.

Crackers

Butter;
soft processed cheese like “Viola”: creamy and with herbs;
maybe a few slices of cold smoked salmon;
tomato paste;
parsley for decoration.

Add a spoonful of tomato to the processed cheese and herbs and mix thoroughly. If you don't like the color, add a little more tomato.

Seal the crackers together in pairs, layering them with butter.

Place a small piece of fish on one of the cakes, and squeeze out beautiful cream cheese on top using a pastry syringe. On others - tomato cheese, garnish with a parsley leaf.

And as a light snack - stuffed Chinese cabbage .

There are a lot of recipes for stuffed Chinese cabbage. We'll do the simplest one.

Chinese cabbage (we need the inner, softer leaves);
cottage cheese;
red bell pepper;
greenery.

Finely chop the pepper, mix with cottage cheese and chopped herbs.

We'll wrap it in Chinese cabbage leaves the way you like: either in envelopes or rolls.

And now a few more simple recipes that will delight both children and adults.

Vegetable sticks with sauce

Wash the petioles thoroughly and clean them of coarse elements. Cut the cucumber lengthwise into 4-8 “sticks”, depending on the thickness of the cucumber. Wash and peel the carrots; if they are thick, we will also cut them lengthwise, and if they are thin, we will leave them that way.

Let's make the sauces:

Mix the processed cheese with mayonnaise, chop the dill and add it there. Let's pass the garlic through a press and also add it to the sauce. Let's mix.
Add finely grated radish to Greek yogurt. If it is very liquid, you can add a spoon or two of hard cheese grated on the finest grater.

We dip the “sticks” into the sauce and eat them with pleasure. The tasty sauce can be spread on bread or potatoes instead of celery.

Tiny sandwiches - canapés - can be made with anything. It’s better to make 5-10 different pieces.

Crackers spread with cream cheese and a pitted olive.
The same, but sprinkled with a mixture of herbs.
Pieces of white bread, smeared with mustard, cucumber and smoked meat.
The same, but spread with melted cheese and a slice of tomato on top.
A piece of black bread, smeared with horseradish, and boiled pork on it.
A piece of black bread, toasted in a toaster, lightly rubbed with garlic, and sprat.
A piece of grain bread, dried in a toaster, and finely chopped, stewed eggplant, sweet pepper and tomato (cool first!).

You can find recipes for holiday sandwiches.

boats

Children really like this dish.

Cucumbers;
crab sticks;
corn from a can;
a little mayonnaise;
red bell pepper.

Wash the cucumbers, cut them in half lengthwise, and scoop out the insides with a spoon.

You won't need it, you can cut it somewhere in .

Finely chop the crab sticks, mix with corn and lightly season with mayonnaise and salt.

Wash the pepper and remove the seeds.

Let's cut sharp triangles out of it - these are the sails of our “boats”.

We insert a wooden skewer into each boat and pin a “sail” on it.

The boats are ready to sail for the children's party.

And finally cheese balls .

Grate the cheese on the finest grater and mix thoroughly with mayonnaise. Peel the eggs and grate them on a fine grater. We also grate the crab sticks without defrosting.

Divide the cheese mass into three parts. We take a little mass in the palm of our hand, make a “cake”, put an almond kernel on it, form it into a ball and wrap it in sesame seeds.

The last four dishes are ideal for a children's party.

From the second part of the mass we will make balls filled with quiche, wrapped in crab sticks, and from the third - filled with cherry tomatoes, wrapped in egg and salt.

Place the balls mixed on a plate and garnish with lettuce leaves.

Bon appetit!

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

As a rule, snacks are characterized by simple and affordable products that are always available in stores. And if the recipe specifies a specific ingredient, there is a high probability that it can be easily replaced.

Often, snacks are made piquant and garlic is added to them. This allows you to reveal the taste as clearly as possible and prepare the body for the main dishes. However, if you are afraid that garlic will leave your snacks on the table, serve some of them not as portions, but in a common dish. Grease the sides of the salad bowl with a clove of garlic. It will add the necessary aroma, but will not transfer the smell to the products themselves.

The purpose of the snack is not to fill you up, but to whet your appetite. Therefore, prepare several varieties of them. It is advisable that they contain meat, seafood, and just vegetables - after all, it is difficult to predict whether one of your guests may be on a diet at the moment. And by offering a choice of several appetizers, you will not only fill the table, but also make the impression of a caring hostess.

How to Make Holiday Snacks - 15 Varieties

Festive snack - "Gourmet"

This holiday appetizer is distinguished by its freshness and lightness. Despite all this, it is incredibly filling. Mini-canapés “Exquisite” do not take much time, which is extremely important in the process of preparing for the celebration. Moreover, it is highly advisable to make them the day before the feast so that they are soaked. And this is a great opportunity to leave yourself less to do on a holiday.

Ingredients:

Preparation:

At the preparation stage, you need to hard-boil the eggs and cool them.

Place the first cake in a large container or on a baking sheet. Coat the top well with mayonnaise and place the saury mashed with a fork on it, along with the liquid.

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

Cover the third cake layer with mayonnaise on both sides. Place grated eggs on it.

Place the appetizer in the refrigerator to steep for at least 5 hours. The longer it sits, the better the cakes will be soaked and the taste will be more delicate.

Before serving, cut the appetizer into small pieces. Stick a toothpick with an olive on top into each and place everything on a large plate.

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

Another snack option that can be prepared for future use. Almost everyone eats chicken liver pate. It is quite dietary and has a pleasant texture. When our mothers and grandmothers were young, pates were placed on the table in bowls. This version of chicken pate requires portioned serving and elegant presentation.

Ingredients:

Preparation:

This recipe does not require lengthy preparation of ingredients. The chicken liver must be washed, cleaned of excess veins and films (if any), and allowed to drain. Cut the carrots and onions randomly into small pieces. (Carrots can be grated on a coarse grater). Finely chop the garlic

Pour sunflower oil into a hot frying pan and wait a few seconds until it warms up. Add onions and carrots. Fry vegetables over medium heat for about 4 minutes. When the onions and carrots are soft, add finely chopped garlic, thyme and sage. Mix the vegetables with spices, let simmer for about a minute so that the flavors become friends and add the chicken liver.

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

Add 2 tablespoons of cognac to the liver. Mix thoroughly and leave to simmer over low heat for about 1 minute. The lid should not be covered so that the alcohol vapors evaporate. Add pepper, salt and butter. Stir and let cool slightly, about 10 minutes.

Using an immersion blender, turn the finished liver mass into a homogeneous puree.

Line a deep rectangular bread or muffin pan with cling film. Place the prepared mixture on it and compact it tightly. Seal the top with foil and leave at room temperature until completely cooled. Then put it in the refrigerator for 4-6 hours, preferably overnight.

After this time, carefully remove the pate from the mold, release it from the film and place it on a plate with lettuce leaves. Before serving, carefully cut the pate into portions and then garnish with herbs.

Festive appetizer is ready.

Not a single feast is complete without traditional pancakes. However, times change and pancakes require variety. Japanese cuisine has become an integral part of our lives, and now you won’t surprise anyone with a variety of sushi. This recipe is a mix of tradition and innovation. An original appetizer of pancakes with spicy red fish.

Ingredients:

Preparation:

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

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

If you don’t have a mixer or a good whisk on hand, but you want pancakes, replace half the milk with non-salted water and sparkling water. The bubbles in the water will work great with the flour. And even if you only have a fork in your arsenal, your pancakes will turn out lump-free. The main thing is to thoroughly mix all the ingredients and let the dough stand for 7-10 minutes.

Peel, wash, cut the potatoes as desired and boil. Add butter, sour cream to the finished potatoes and mash them in any way you are familiar with.

Cut the red fish into long, thin slices

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

Cut the wrapped pancake rolls into small portions, 4-6 cm thick.

A quick, beautiful and tasty snack - ready. You can serve the rolls either on a cutting board or on a platter.

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

Ingredients:

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

Preparation:

Grate the carrots on a coarse grater. Heat a frying pan on the stove. Put butter and add a spoonful of sunflower oil so it doesn't burn. Place carrots in the pan. Add salt, add black pepper and simmer covered for 15-20 minutes.

Take 4 eggs and carefully separate the yolk from the white. Beat the whites with a mixer, adding a pinch of salt, until they form a strong foam with stable peaks.

Pour the finished carrots into a convenient container and cool. After that, add 4 yolks to it and mix well. Gradually, in small portions, add the whites and carefully mix with a whisk to keep air bubbles in the mixture.

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

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

Remove the prepared egg-carrot mixture from the oven, spread cheese and herbs on top and carefully roll into a roll. We roll it tightly in cling film and place it in the refrigerator overnight. If you don't have that much time to wait, then 3-4 hours will be enough.

Cut the cooled and soaked roll into portions with a sharp knife and place on a plate. You can decorate the appetizer with herbs or fresh vegetables. Use your imagination and your snack will be perfect.

These savory balls always stand out on the holiday table. They look very neat. And their small size allows each guest to try the appetizer, leaving room in the stomach for other dishes. And the combination of products here is harmonious and thoughtful.

Ingredients:

Canned cod liver - 1 can
Potatoes (boiled in their jackets) - 2 pcs.
Hard cheese - 50 gr
Small onions - 2-3 pcs.
Eggs - 2 pcs
Parsley - 1 bunch
Soy sauce - 2 tbsp. l
Sesame - 3 tbsp. l
Salt, pepper - to taste

Preparation:

Boil the eggs, cool and peel. Boil the potatoes in their skins and peel them the same way. At this point, all serious preparatory work can be considered completed.

Grate eggs, potatoes and hard cheese on a coarse grater. Mash the cod liver with a fork. Finely chop the onion and chop the greens.

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

Form small balls, the size of a medium chestnut. It’s good to roll them in sesame seeds, which can be fried first.

Our simple, and at the same time, delicious appetizer is ready. All that remains is to place the spicy cod liver balls on dishes and serve.

A variation on the theme of the salad “Herring under a fur coat”, made in the form of an original appetizer, turned into potato strawberries with mackerel. The ingredients for both dishes are similar, but the presentation of the appetizer has its own twist. Firstly, you don’t need to take anything from the common salad bowl - each strawberry is a separate portion. And secondly, a bright appetizer can decorate any table.

Ingredients:

Preparation:

Peel, wash, cut the potatoes as desired and cook until tender. Then, add 1 tbsp vegetable oil and 1/3 tsp nutmeg. Make puree in your usual way.

1 medium-sized mackerel fillet, completely pitted and cut into small cubes. Finely chop half the onion and add to the fish. Send chopped walnuts and melted cheese there. Mix the resulting mass well.

Spread about 1 tablespoon of slightly cooled puree in your hand, put the fish mixture in the middle and form a potato strawberry with a spicy filling. Place the strawberry preparations on the board.

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

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

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

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

Ingredients:

Preparation:

The log consists of two parts - a cheese-egg crust and chicken liver pate. Let's start by preparing the pate. To do this, the veins must be removed from the liver and cut into pieces. Cut the onion into small cubes.

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

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

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

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

Line a deep tin 20x30 cm with baking paper, pour the cheese and egg mixture into it and bake in an oven preheated to 190°C for 10-12 minutes.

Turn the finished omelette over and remove the parchment while still hot.

Place 2/3 of the filling on top, distribute evenly and roll tightly into a roll. Wrap the log tightly in foil, let cool slightly and place in the refrigerator for 1 hour.

Cut off several pieces from the log, which will act as knots during the decorating process.

Take a dish, place a log on it and grease with the remaining liver mass. Place the cut-off parts of the log onto the log. And also decorate them with pate. Create the relief of the bark using a fork.

An original appetizer that will look appropriate on the holiday table is ready. It looks excellent, and little time was spent preparing it.

This snack is a real lifesaver. If the guests warned about their arrival literally half an hour in advance, and there was only time left to run to the store. It is appropriate to serve it at the holiday table if you plan to put wine on it. And don’t worry if you couldn’t find Philadelphia in the nearest store near your home. It can be replaced with any cream cheese and even whipped cottage cheese.

Ingredients:

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

Preparation:

If pistachios are in shell, you must first peel them. Next, they should be crushed, but not into flour, so a coffee grinder is not suitable for this purpose. You can take a rolling pin or crush the pistachios a little with a blender (make sure it doesn't overheat).

Preparing snacks couldn't be easier. To make it more convenient to work, you can wear gloves or constantly wet your hands with cold water.

Using a teaspoon, break off a piece of cream cheese. Flatten it a little in your hands and place a grape inside.

Roll up the ball. Place it in a container with pistachios and sprinkle it on all sides.

Place the balls on a plate decorated with lettuce leaves.

The original appetizer is ready. For all its simplicity, it goes perfectly with wine and harmoniously complements your table.

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

Ingredients:

Preparation:

Buy profiteroles at the store, or prepare them yourself in advance.

Grate the eggs and crab meat on a fine grater.

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

Cut green onions and cucumber into small cubes.

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

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

Make a cut in the profiteroles and fill them with the prepared filling. Place on a platter and serve. This appetizer will be delicious both immediately and after a little brewing.

The original recipe for “Fly agarics” will add variety to your holiday table. It consists of simple components, and reproducing it is as easy as shelling pears.

Ingredients:

Preparation:

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

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

Place lettuce leaves and chopped dill on a plate. Place cucumber slices on top.

Let's start forming mushrooms. To do this, take the prepared mass with a teaspoon and make balls out of it. We place them on cucumber pedestals. This will be the base of the mushroom. Next, we put half a tomato on the leg - the cap is ready. All that remains is to turn the mushroom into a fly agaric. To do this, put mayonnaise dots on the cap.

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

Now that eggplants can be bought in stores all year round, you can pamper your guests with the Mother-in-Law’s Tongue appetizer not only in the summer. It will be a spicy addition to various dishes and goes perfectly with strong drinks.

Ingredients:

Preparation:

Cut the eggplants into thin slices and sprinkle with salt. This is necessary not only so that they give off bitterness (now eggplants are no longer bitter), but also to “pull” water out of them.

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

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

Cut the tomatoes into small slices.

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

Spread the fried eggplants with the prepared mixture. Place a piece of tomato on top and roll into a roll.

Place the finished rolls on a plate decorated with lettuce leaves.

The delicious and very popular snack “Mother-in-Law’s Tongue” is ready. During the season, it can be prepared not only for the festive table.

The holiday table always requires variety. Surprise your guests with a fresh appetizer with avocado, cucumber and crabmeat. The harmonious combination of products makes this snack light, despite the presence of mayonnaise.

Ingredients:

Preparation:

Cut a ripe, soft avocado in half and remove the pit. Use a spoon to scoop out the pulp from the fruit. If you want to use the peel instead of snack molds, remove the pulp carefully so as not to damage the walls of the fruit.

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

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

Cut the crab meat into small cubes and add the avocado to the pulp. Send there a cucumber, grated on a medium-sized grater, as well as curd cheese. Season everything with mayonnaise and mix thoroughly. If desired, you can add finely chopped dill.

The bulk of the work has been done. All that remains is to decorate the appetizer beautifully.

There may be several submission options. First, use avocado boats. Second, place the savory snack in the prepared tartlets.

Festive appetizer with crab meat is ready. This is an excellent alternative to the familiar salad with crab meat and canned corn.

This hearty snack option for the holiday table is equally good either cold or hot. At the table, the “Peacock Tail” made from eggplant sells with a bang. And it’s worth keeping in mind that the appetizer is portioned, so prepare as many fragrant tails as the number of guests you invited.

Ingredients for 2 servings:

Preparation:

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

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

Pressed through a garlic press or finely chopped garlic, mix with salt. Rub this mixture onto each eggplant fan. Next, place slices of tomatoes and slices of cheese on them.

Cover a deep baking sheet with foil and grease with sunflower oil. Carefully place the resulting “sandwiches” on it, spreading them out like a fan.

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

You can serve Peacock Tail in two ways - either by bringing it to the table on a baking sheet and laying it out directly in front of the guests. Or, immediately, portion it onto everyone’s plate.

Seafood is much better for appetizers than meat. And this is no wonder, because they are light, allow you to whet your appetite and prepare your stomach for the main dishes. An original appetizer of squid filled with cottage cheese and shrimp will be the recipe that your guests will ask for.

Ingredients:

Preparation:

Clean the squid thoroughly. Remove skin and all films. Remove fins.

Finely chop the garlic and herbs. Cut the paprika into cubes.

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

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

Combine all ingredients together, salt and pepper to taste. Minced squid is ready.

Boil squid carcasses in lightly salted water for 2-4 minutes. It is important not to overcook them, otherwise they will become rubbery.

Remove the squids to a colander and run cold water over them.

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

Light snack - ready.

Lavash is a universal base for various kinds of snacks. Each time you wrap a different filling in it, you will get a completely different dish. This snack option includes crab sticks in its recipe, which allows you to create a tasty, satisfying and at the same time, budget-friendly dish. You can use ham, chicken or fish.

Ingredients:

Thin lavash - 2 pcs
Eggs - 3 pcs
Crab sticks - 200 gr
Russian cheese - 100 gr
Processed cheese - 200 gr
Garlic - 3-4 cloves
Greens (parsley, dill, green onions) - to taste
Ground black pepper - to taste
Mayonnaise - 200 gr

Preparation:

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

Place 1 pita bread on the table and thoroughly coat it with half the filling. Try to distribute it evenly. Next, place the second pita bread and spread it with the second half of the filling.

Now carefully and neatly roll the pita bread into a tight roll. It is advisable to wrap it in cling film or foil.

Place the roll in the refrigerator for 3-4 hours, or preferably overnight.

Before serving, remove the film and cut into pieces 3-4 cm thick.

This appetizer is convenient because it can be prepared the day before the celebration and it will not only not lose its taste, but will become even piquant and richer.

Snacks are probably the most interesting type of food, and have been since childhood. True, when we ran home as children and grabbed a piece of bread with sausage or lard, we had no idea that even then we were using snacks, but these were real snacks.

I have already given you several recipes, but there are so many of them that we cannot try them all in our entire lives. They are always needed. To put it simply, salads are also snacks, and we’ve already talked about them too.

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

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

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

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

Herring appetizer for the holiday table

Preparation:

1. Cut the herring into fillets (you and I have already done this:). Rub each fillet with your hands (as if you were doing a massage), not too much or beat it, but very lightly.

2. Spread processed cheese on the fillet, spreading it evenly throughout the fillet.

3. Place a tablespoon of canned sweet pepper on the cheese and also spread it over the entire fillet.

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

5. Using cellophane film, roll it into a lengthwise roll and put it in 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 circles with a glass. You can simply cut the bread into squares, rectangles, into any shapes, as long as it fits the pieces of herring that we will lay out with you.

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

Garnish with herbs and serve.

Bon appetit!

Herring appetizer

Preparation:

1. Take the herring fillet and cut it into small pieces. Let's start making the marinade.

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

3. Add mustard.

4. Pour in wine vinegar.

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

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

7. While the herring is marinating, 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, place it on pieces of bread, decorate with herbs, secure with skewers and serve.

Take all ingredients to your taste. Some people prefer mayonnaise, others prefer vinegar.

Bon appetit!

Rolls with ham and cheese

Preparation:

1. Spread the ham slices with soft curd cheese. Use a knife to distribute the cheese evenly over the ham.

2. Place 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 diagonally into several pieces. as you wish.

Serve with roasted pine nuts, olives and herbs.

Bon appetit!

Ham on toast with stuffing

Preparation:

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

2. Add it to the curd cheese.

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

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

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

6. Place rolled ham slices on top.

7. Cut cherry tomatoes and green olives in half.

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

Then stick it all into our toast.

The snack is ready.

Bon appetit!

Mozzarella appetizer with tomatoes on skewers

Preparation:

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

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

2. Place a cherry tomato and a round of mozzarella on a skewer,

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

Dip the skewers into the sauce and serve as is.

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.

Champignons in batter and breadcrumbs

Fish or meat is usually cooked in batter. We will cook mushrooms for you. Champignons are best suited for this.

Ingredients:

Preparation:

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

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

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

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

Serve the dish hot, with fresh herbs and vegetables.

Bon appetit!

Tomatoes with shrimp and cheese

Ingredients:

Cherry tomatoes - 10-15 pcs. Select the size of shrimp.
Boiled-frozen shrimp - 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 of the tomatoes. Lightly add some salt to the tomatoes inside and turn them over and place them on a towel to drain the liquid.

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

Fill the tomatoes with cream cheese and insert the shrimp, tail up, into the cheese. If you can fit two shrimp, stick two in at a time.

Bon appetit!

Ham and 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 into it. Finely chop the greens and add to the cheese. Mix everything thoroughly.

Spread the ham pieces with the cheese mixture and roll up. Secure the rolls with colorful skewers.

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

Bon appetit!

Potato pancakes with salmon

Ingredients:

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. Lightly beat the egg 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 the boiling oil like pancakes. It’s better to add a little at a time so that the pancakes are free in the pan. Fry for a few minutes on each side until golden brown.

Place the finished pancakes on paper napkins to remove excess oil. Transfer to a plate and spread sour cream on top. Then add some red onion, cut into half rings, and plastic fish.

Bon appetit!

Stuffed eggs on the holiday table

Option 1.

Ingredients:

Eggs - 5 pcs.
Cream or curd cheese - 2 tbsp.
Lightly salted salmon or salmon - 50 g.
Dill - 1-2 sprigs
Salt, pepper - to taste

Preparation:

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

Place the yolks in a small bowl and mash with a fork. Add salmon, dill and cream cheese to them. Mix everything well. Salt and pepper to taste, or no salt at all. Mix again.

Carefully stuff the egg halves. Place on lettuce leaves and serve. You can decorate with greenery.

Bon appetit!

Stuffed eggs with cheese

Option 2.

Ingredients:

Eggs - 6 pcs.
Butter - 100 g.
Sour cream - 4 tbsp.
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 the 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, pepper.

Place egg white halves on a plate and fill them with cheese cream. You can add parsley and place it on lettuce leaves. For those who like it, sprinkle a little red pepper.

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

Bon appetit!

Cold appetizer with red fish

Ingredients:

Lightly smoked-salted salmon plastics
Philadelphia cream cheese or other
Basil, parsley
Italian spices
White baguette

Preparation:

Cut the baguette into equal pieces approximately 1 cm wide (it is advisable for the baguette to be “plump”). It is better to cut with a special bread knife so that our pieces do not get wrinkled. Place them on a plate.

Let's take the cheese. We have Philadelphia. You can use any other cream cheese, preferably without any additives. Place it in a deep plate and knead it to a smooth 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 a paste. If you don't have a mortar, you can use any masher. Pour a pinch of Italian herbs into the herbal mixture and mix everything thoroughly again.

Pour everything we got into the mashed cream cheese and mix everything very well.

Take the cut pieces of baguette and spread the resulting mass with a knife. Spread in an even medium layer. And so all the pieces. We roll the red fish into a roll (roses) and place it on our baguette pieces, spread with cheese cream. I prefer lightly salted-smoked fish; you can use simply salted fish or salt it yourself.

A beautiful, delicious appetizer is ready.

Bon appetit!

Fly agarics

Ingredients:

Preparation:

Grate the ham into a deep bowl on a fine grater. You can also chop it finely. We also grate eggs and cheese here. Season with mayonnaise and mix everything well. You can add a clove of garlic, I don’t really like garlic, so we don’t add it.

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

Take a cucumber and cut into thin slices. If you have a special knife, use it to cut the cucumber slices into waves.

Place lettuce leaves on a plate and place cucumber slices on them. Place mushroom stems onto the cucumbers either with a spoon or a suitable mold. We set our clearing aside.

We cut the cherry tomatoes into halves and place them on the stems. Using any suitable stick, we draw dots on the fly agarics using mayonnaise.

The appetizer is prepared immediately before serving. Since tomatoes and cucumbers prepared in advance will begin to leak.

An elegant, beautiful appetizer is ready. This appetizer is suitable for any holiday table.

Bon appetit!

Cheese snack

Appetizer with three different fillings.

Ingredients:

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

Preparation:

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

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

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

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

Grease a flatbread of rolled cheese with creamy processed cheese over the entire surface.

Place the sliced sausage on the cheeses and wrap the cheese in a long roll. Wrap the roll in cling film and place it on a plate.

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

With the third piece, we repeat the same procedure, only instead of greens, we spread walnuts over the entire surface. Don’t forget to spread melted cheese on the flatbread before doing this. We also roll it up and wrap it in cling film.

Place all three rolls in the refrigerator until completely cooled.

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

We put it beautifully on a dish and serve it on the table.

Bon appetit!

Quick snack with crab sticks

Ingredients:

Preparation:

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

Add garlic to the egg and cheese mixture. Mix everything well and add mayonnaise. Mix everything thoroughly again.

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

What beautiful candies we made. Quickly put them in your mouth.

Bon appetit!

Economical snacks for the holiday table. Snacks for the festive table with photos. What to cook is new and interesting

Lavash snacks

With red fish

With cod liver

With crab sticks

With smoked chicken

With herbs and egg

“Cigars” from lavash

Lavash envelopes

Lavash cornets

Lavash bags

Appetizers on skewers

Appetizer “Mushrooms”

Ideas for mini sandwiches and canapés

How to make summer snacks - 15 varieties

How to Make Holiday Snacks - 15 Varieties

Festive snack - "Gourmet"

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

Herring appetizer for the holiday table

Preparation:

Herring appetizer

Preparation:

Rolls with ham and cheese

Ham on toast with stuffing

Preparation:

Mozzarella appetizer with tomatoes on skewers

Preparation:

Champignons in batter and breadcrumbs

Ingredients:

Preparation:

Tomatoes with shrimp and cheese

Ingredients:

Preparation:

Ham and cheese rolls

Ingredients:

Preparation:

Potato pancakes with salmon

Ingredients:

Preparation:

Stuffed eggs on the holiday table

Option 1.

Ingredients:

Preparation:

Stuffed eggs with cheese

Option 2.

Ingredients:

Preparation:

Cold appetizer with red fish

Ingredients:

Preparation:

Fly agarics

Ingredients:

Preparation:

Cheese snack

Ingredients:

Preparation:

Quick snack with crab sticks

Ingredients:

Preparation:

Video: Red fish sandwiches

Video: Canapes for the festive table