Lenten dishes and decorations for the New Year's table. Vegetable dishes for the New Year's table

Fresh vegetables and fruit salads With unusual sauces and without, baked vegetable “kebabs”, pancakes with caviar (not only “overseas” eggplant), nuts and seeds with honey, pickles, fish in all “guises”, rolls with avocado, crab sticks and cucumbers - all these are delicious Lenten dishes New Year's table.

Features of the canonical “cuisine”

It is important to know that, although the church day begins with the evening service (17.00-18.00), in relation to all Lenten canons, a secular system is adopted - the change of day occurs at midnight.

In different years, the New Year celebrations are exciting different days weeks - for example, fasting until midnight on Thursday, and from midnight on Friday. How to choose the right recipes and not make mistakes when preparing (and then eating) Lenten holiday dishes on New Year?!

According to the charter

There are two regulations for fasting: secular and monastic. Everyone decides for himself how to fast, but in order to observe strict monastic fasting, a layman must first receive the blessing of a spiritual mentor!

Monday, Wednesday and Friday - possible hot food with vegetable oil;
Tuesday and Thursday - fish is added to the diet;
Saturday and Sunday - the weekday menu also includes wine.

The strict version allows fishing only on weekends, and prescribes dry eating on Wednesdays and Fridays. On Mondays, Tuesdays and Thursdays you can eat fried, boiled, steamed, baked, flavored with vegetable oil or wine. The latter can be consumed in small quantities and separately.

To the fullest extent

Dry eating, like some other rules of nutrition during fasting, has two versions:

the first does not allow any food that has passed heat treatment- it is customary to eat only raw, cold and unflavored foods;
the second allows baked food, and as drinks, in addition to water and juices, it allows instant coffee and tea (since they are infusions and not decoctions).

When planning a Lenten table for the New Year, recipes for Wednesday and Friday dishes should be chosen based on the fact that you cannot boil in water, fry or grease food with oil (even vegetable oil). You should not drink or add wine to your food.

You can: rye bread, any vegetables and almost all fruits and dried fruits, honey and nuts.

Snacks

Canapés with vegetables and cold sauces are allowed even on days of the strictest dry eating, which can significantly diversify a very lean menu. And salads can be made from fruits and vegetables, as well as from pickles. But it is impossible without snacks, hot dishes and sweets.

For a large company

Fasting is not a reason to give up baking and flour products. Lenten recipes for the New Year should not include baked goods, but lean dough(without eggs, dairy products and without oil) - you can.

Pizza with mushrooms, olives and tomatoes

Pizza without fast ingredients is allowed on any day while observing secular fasting. On some days it can be varied with fish. It is good both hot and cold.

900 gr. flour;
350 ml cold water;
8 gr. Sahara;
1 packet of dry yeast;
1 gr. salt.

Knead all the ingredients into a dough and put it in the refrigerator. This is dough long storage(up to 7 days), which from such a “rest” only becomes more homogeneous and elastic.

olive or sunflower oil;
tomato paste or ketchup - 80-100 g;
tomatoes - 2-4 pcs.;
frozen vegetables - 600-800 gr.;
chopped champignons - 400 gr.;
olives - 10 pcs.;
onions - 1.5 onions;
greens - 2 sprigs;
lean mayonnaise - 1 package;
spices (herbs of Provence, etc.) and salt.

For the filling: stew frozen mushrooms and vegetables, fry chopped onions. Mix and put on slow fire by adding tomato paste with spices, for 10 minutes.

Roll out the dough and place it on a baking sheet (after greasing it lean margarine, or spread out pastry paper) and slightly fold the edges.
From stewed vegetables drain off excess moisture. Spread the filling evenly over the dough.
Cut whole tomatoes and olives into rings and decorate the pizza with them.

Grease the semi-finished product with mayonnaise and bake in a preheated oven for about half an hour until golden brown.

Mexican canapes

Recipes for Lenten dishes on the New Year's table often include the most high-calorie vegetable, avocado - 4 of these can replace a full dinner.

ripe avocado - 1 pc.;
rye bread - 1 brick;
salt - to taste.

The ripe vegetable is peeled, cut into slices and salted. Next, take rye bread, with which the same procedure is performed. The ingredients are combined, cut into portions and pierced with skewers. Very fast, filling and tasty.

Main courses: Russian food - pancakes and porridge

Pancakes are one of the foundations of the Slavic holiday menu. But it’s hard to imagine dough for hearty pancakes without eggs.

In a number of Middle Eastern countries, eggs are replaced with bananas - 1 small banana is equivalent to one large egg.

Banana pancakes

During the cooking process, the banana almost loses its sweetness, which makes the dough suitable for savory baking:

warm water - 400 ml;
finely ground wheat flour ( premium) - 195 gr.;
bananas - 2-3 pcs.;
sugar - 25 gr.;
salt - 5 g;
vegetable oil - 34 gr.

Grind the bananas in a blender and sift the flour. Mix salt and sugar with flour.

Add liquid ingredients (water, banana, oil) to the flour gradually, in a thin stream and stirring continuously to avoid the formation of lumps. The dough should be liquid.

Before frying, the dough should rest for 15-20 minutes.

Fry in a hot pancake or cast iron frying pan, pre-greased with vegetable oil.

Merchant-style cold buckwheat

This classic recipe dishes of the strictest dry eating, although it seems not appetizing enough for the New Year's table, in fact it is not. This cooking technology allows the cereal to retain all of its not only nutritional, but also practical healing properties, which is especially valuable:

buckwheat - 500 gr.;
onion - 1 pc.;
garlic - 3 cloves;
carrots - 1 pc.

Pour water over the cereal in a deep container overnight (in the proportions as if it were cooked over a fire) and cover with a lid. You can put it in a warm place, but you cannot cook it.

When the buckwheat swells, wrap the vegetables in foil and bake in the oven. Finely chop the onion and garlic and grate the carrots. May be lightly seasoned lemon juice for piquancy.

Dessert: stuffed pumpkin

A universal dessert for all fasting days is sweet stuffed pumpkin. This recipe is not suitable only for those who observe strict dry eating in the days of remembrance of the torment and death of Christ.

pumpkin - whole medium (1.5 kg);
plums - 70-80 gr.;
pears - 200 gr.;
apples - 200 gr.;
muesli or any porridge with fruit that does not require cooking - 150 g;
seedless raisins, dried apricots (or any dried fruits, except bananas) - 30 g;
honey - 100 gr.;
ground cinnamon - to taste;
nuts or peeled seeds of the same pumpkin - a handful.

Preparation: Cut off the top of the pumpkin and remove seeds and excess innards. You can remove some of the pulp without damaging the walls of the pumpkin. Remove seeds from fruits and chop finely.

Finely chop the removed pumpkin pulp.
To soften the raisins, lightly soak them in water.
Mix muesli, pumpkin pieces, raisins, fruit, cinnamon and honey (half). Fill the pumpkin with the resulting mixture.
Wrap the vegetable in foil. Bake over medium heat for about 60-90 minutes.
Before serving on the New Year's table, flavor the insides of the pumpkin with the remaining honey and sprinkle with ground nuts or pumpkin seeds.

If you have the strength to give up milk, cheese and meat in New Year's Eve not at all, then the way out of the situation is very simple - in the departments of diabetic food, baby and sports nutrition, dairy-free milk substitutes and soy products. Perhaps someone will consider this a bargain with conscience, but by replacing modest products with canonically acceptable ones, you can even prepare traditional New Year's salad"Olivie".

MARIA KOZYREVA

Background

“The tongue will take you to Kyiv” is one of the few proverbs that quite literally fit into my life. Having no roots, no relatives, no friends in Ukraine, in 2006, unexpectedly for myself, I ended up in the Kiev Pechersk Lavra for Easter. Admiration and surprise was all I could do then. The extraordinary beauty of the divine service, the subtle aroma of blossoming apricots, colorful parishioners full of festive dishes wicker baskets at the ready, dressed in national costumes, jubilant prayerfulness in the singing of the Lavra choirs - all this merged in the heart into one word understandable to everyone - HAPPINESS.

Of course, I wanted to return to Kyiv, especially to the Lavra.

In 2008 the move took place. Leaving aside the story about the “accidents” thanks to which, after Easter, I began singing in the Metropolitan Art Choir of the Kiev Pechersk Lavra with the extraordinary Father Gerontius, I will say that there is no such singing anywhere else! The Lavra is a paradise on earth, where death is defeated and its sting is lost without a trace, and the singing and the services themselves are a special world!

In December 2009, with the blessing of my confessor, I moved to Odessa, to the St. Elias Monastery, where I served as the governor’s cook for a year. The choir in the monastery is excellent, but... MALE. It must be said that Vladyka Victor, before accepting the monastic rank, received a chef's education and was a cook in the monastery for some time. I learned so much, learned so many culinary “things”! I love to cook because I really love to eat. And where else, if not in the Odessa monastery, can you learn to cook even something that you never thought existed before?! The governor's kitchen became my school. In many ways.

Remember another wise proverb? The one that talks about what man proposes, but God disposes? Now I am a guest in Odessa and Kyiv. But, thanks to the language that first brought me to Kyiv, and then brought me to Odessa, I have true treasures: the Metropolitan Choir and the Kiev-Pechersk Lavra, and a confessor found in Odessa.

I congratulate everyone on the upcoming civil new year and offer an option Lenten menu for the New Year's meal.

Lenten New Year's menu

Herring under a Fur Coat. Lenten recipe
“Caprice” salad of herring and fresh cucumber
Pineapple and corn salad with crab sticks
Tartlets with mushroom caviar
Tartlets with whipped avocado and shrimp
Odessa-style fish cutlets
Lenten cherry strudel. Author's recipe
Lenten ice cream
fruit plate

Herring under a Fur Coat. Lenten recipe

Products

Herring – 1 carcass (2 fillet halves)

Onion – 1 medium head

*Vinegar – for lovers of pickled onions – 2 tablespoons

Potatoes – 2-3 medium tubers

Carrots – 2-3 small pieces.

Crab sticks(instead of eggs) – pack 200 g

Beets – 1-2 medium pieces.

Lenten mayonnaise to taste

Dill for decoration

Crockery and equipment

A saucepan for cooking vegetables, a cutting board, clean bowls for each root vegetable, a knife, a colander, a grater, a medium-sized flat plate or 2 herring bowls

Preparation

Boil potatoes, carrots and beets until full readiness, cool, peel.

Peel the herring from skin and bones, cut into cubes. Place on a plate in an even layer.

Peel the onion, chop finely, you can pour boiling water over it, after placing it already chopped in a colander, let the water drain. Or pour vinegar over already chopped onions for 5-7 minutes. Drain the vinegar. Place the onion on top of the herring in an even layer.

*Onion can be replaced with fresh cucumber, grated on a coarse grater.

Grate the potatoes and spread them in an even layer over the onions. Grease with mayonnaise.

Grate the crab sticks, lay out in an even layer and coat with mayonnaise.

Grate the beets and place in an even layer, covering the entire surface of the puff salad. Grease with mayonnaise. Leave to soak for a couple of hours. Garnish with a sprig of dill.

“Caprice” salad of herring and fresh cucumber

Products for 4 servings

Classic salted herring fillet – 250 g

*Herring can be replaced lightly salted salmon or trout

Fresh cucumbers – 250 g
Greens (fresh dill and parsley) - half a medium bunch
Pumpkin seeds peeled and fried - 1 tablespoon (optional)
Vegetable oil, refined - 1-1.5 tablespoons

Crockery and equipment

Knife, cutting board, spoon, salad bowl

Preparation
1. Cut the herring fillet (salmon or trout) into strips across the carcass.
2. Wash the cucumbers and dry. Cut into strips.
3. Wash the greens, dry them, chop finely.
4. Combine all ingredients, season with oil. To stir thoroughly. Add salt if necessary. If desired, decorate with pumpkin seeds.

Serve with Borodinsky or rye bread; “Caprice” salad goes very well with boiled potatoes.

Pineapple and corn salad with crab sticks

Products

Sweet corn – 1 can

Canned pineapple – 1 can

Crab sticks – 1 pack 200 g

Mayonnaise – 2-3 tablespoons

Curry or turmeric – 1/2 teaspoon

Crockery and equipment

Knife, can opener, colander, cutting board, spoon, salad bowl.

Preparation

Open the cans of corn and pineapple. Drain the liquid by discarding the contents in a colander. Place ingredients in salad bowl.

Cut the crab sticks into cubes, quite large. Add to pineapples and corn.

Add mayonnaise, oil and curry. Mix thoroughly and leave to brew for 10-15 minutes.

Tartlets with mushroom caviar

Photo: eda.ru

Products

For caviar

Champignons – 200 g
Onion – 200 g
The most important thing is the proportion of onions and mushrooms: 1/1
Salt, pepper - to taste
Fructose (or sugar) - on the tip of a knife
Dried basil – 1/2 teaspoon
Vegetable oil for frying - about 1/4 cup
Lean mayonnaise - 1 tablespoon - OPTIONAL

Crockery and equipment

Cutting board, knife, frying pan, spatula, bowl, meat grinder or blender, flat plate

Preparation

Wash the mushrooms, peel the onions.

Cut the onion into the largest cubes, lightly fry, stirring occasionally, in vegetable oil over medium heat, covered, until golden brown (about 3 minutes).

Place the chopped mushrooms on the bottom of the frying pan in which the onion is already sautéing; to do this, move it away with a spatula, and place the mushrooms in the free space, covering them with onions. Make the heat high enough and simmer the champignons under the lid for 2-3 minutes. Mix everything thoroughly and simmer over moderate heat for 10-15 minutes, stirring occasionally.

Salt, sweeten, pepper, add dried basil. Mix everything, simmer over low heat for another 5 minutes under the lid.

Add lean mayonnaise (THIS WILL BE MORE GENTLE), mix, and simmer for a couple more minutes under the lid.

Remove from heat. We pass through the meat grinder once!!!

Let cool and fill tartlets with caviar.

Tartlets with whipped avocado and shrimp

Products

Wafer tartlets (lean) from the Auchan store – 1 pack

For filling

Ripe avocado – 1 piece

Lemon juice – 1 teaspoon

Olive oil – 1 teaspoon

Shrimp small, peeled - according to the number of tartlets

Salt, pepper to taste

Crockery and equipment

Cutting board, knife, frying pan, spatula, bowl, blender, flat plate

Preparation

Wash the avocado, remove the peel and pit. Cut into large cubes, puree using a blender, adding salt, pepper, oil and lemon juice.

Fill the tartlets with the resulting mixture, decorating each with a shrimp.

Odessa-style fish cutlets

Photo: i.ovkese.ru

Products

For 18 - 20 cutlets we will need:

pollock – 1 medium carcass or 2 fillet halves (which is much more convenient);

pangasius or sole– 1 fairly large fillet (half a fish);

butterfish is a piece of a fairly large carcass, palm-wide, which in Moscow I replace with 300 - 350 grams of salmon or sea red trout.

To all this fishy splendor, add 1 large onion, a third of a fresh (!) sliced loaf, salt and pepper to taste. For those who like bright colors, you can take a little dill, and don’t forget the oil for frying, of course!

Crockery and equipment

Cutting board, knife, meat grinder, bowls (for fish, bread, onions, minced fish), a frying pan with a lid, an enamel bowl with a lid for ready-made cutlets&

Preparation

Pass the fish through a meat grinder. You can do it twice. Or you can grind it in a blender, straight to a state close to puree.
Fill 1/3 of the loaf cold water, it will quickly become saturated, so do not leave it unattended. Drain the water, remove the loaf, remove the crusts, squeeze out the crumb and add to the minced meat.
Peel the onion and do not cut it under any circumstances, but puree it immediately (I grate it directly into the same bowl in which the minced meat and crumb are already lying).

3 "A". Attention! Odessa residents puree already fried onions, but the cutlets greatly lose both in juiciness and in overall taste: the oil from the fried onions gets into the minced meat and does not give the best flavor, and you cannot reheat such cutlets without loss of quality, so Odessa residents fish cutlets They don’t heat it up in principle, but my secret, the secret with raw onions, which I inherited from my mother and her ancestors, completely eliminates this issue. True, it only got to the point of reheating a couple of times, when the cutlets were fried on a weekday for an ordinary lunch, but mostly they all “flew away” at once.

Salt and pepper. If you want to add dill, wash it, dry it and chop it finely. Just use a little, otherwise the dill will take away the taste, and the cutlets will be dill, not fishy.
Mix everything thoroughly with your hands to obtain a homogeneous mass. The resulting minced meat must be beaten thoroughly; to do this, take it with both hands and throw it forcefully into the bowl, and so on several times. Leave it for 5-7 minutes so that all the ingredients “agreed”.
Fill a separate bowl with cold water; you will need it to prevent the minced meat from sticking to your palms.
Form cutlets and fry them in a hot frying pan in vegetable oil for 2-3 minutes on each side, fry without a lid. Then reduce the heat to low, flip again and cover with a lid. So steam them under the lid for 5-7 minutes on both sides. Remove from heat into an enamel bowl with a lid. Eat with pleasure.

Lenten cherry strudel. Author's recipe

Photo: Kafenalchika.rf

Products

Thin lavash - 1 package.
Frozen cherries - 2 packs of 400 - 500 grams each.
Pear and/or apple are hard and large (you can take the Conference variety for pears, and Antonovka or Granny apples are best) - 2 - 3 pieces.
Rum or cognac - 1 small glass. If you want, you can add cherry liqueur, or you can do without this item, but it’s much prettier with it!
Raisin - faceted glass.
Walnut - 2/3 cup.
Sugar - at least 2 heaped tablespoons, but 3 - 4 tablespoons is better.
Refined vegetable oil - a little to lightly grease the pita bread.

Crockery and equipment

A saucepan, cling film, a long kitchen towel slightly wider than the pita bread, a dumpling skimmer, a spoon, a vegetable cutter (cut apples/pears), a glass, a bowl (for raisins)

Preparation

Wash the apples/pears, wipe them and cut them into medium-sized strips. Place in a saucepan.
Wash the raisins, pour boiling water over them and steam in it for 5-10 minutes. Drain the water.
Chop walnuts. Some of them are reduced to the state of semolina.
Pour the cherries straight from the bag into a saucepan with chopped pears/apples, without defrosting, sprinkle with sugar. Pour in 1/3 cup plain water. Place everything on high heat. Cover with a lid. Leave for 3-5 minutes so that the water at the bottom boils and the cherries begin to release juice and defrost. Pour in rum/cognac/liqueur. Mix thoroughly and leave for quite some time again. high fire, without a lid, for 5-7 minutes, stirring occasionally.
Print out the pita bread and brush it with refined oil. Roll it up again and put it in the same packing bag so that no air gets in there.
Pour walnuts and raisins into the pan with the strudel filling. Stir. Cover with a lid, turn off the heat and leave all the ingredients to agree among themselves for 10 minutes.
Spread a towel on the table. Lay out the film, on top of which place lavash greased with vegetable oil. Spread the filling evenly in a thin layer over the surface of the pita bread, roll it into a roll using film and a towel (remember rolling rolls in Japanese cuisine).
Carefully, using the same film, move the strudel onto a plate. Lubricate it with the thinnest layer refined oil, cover with film, but loosely, so that it breathes but does not dry out. Leave to cool for an hour.
You can sprinkle it on top before serving. powdered sugar and pour over the juice remaining in the pan after preparing the filling.

Lenten ice cream

Photo: sweetcool.ru

Products

Bananas – 4 pcs.

Strawberries – 500 g

Crockery and equipment

Plastic cups - 8-10 pcs., blender, knife, bowl, spoon.

Preparation

Wash and peel bananas and strawberries. Bananas cut or broken in large pieces and place in a bowl with the strawberries. Make using a blender fruit puree. Pour into glasses. Place the cups in the freezer for 4-5 hours.

fruit plate

Products: any fruit.

Crockery and equipment: plate or dish.

Preparation: Wash all fruits, peel and cut if necessary.

2019 is coming, the Nativity Fast is underway, but Christians who adhere to Lent also want to celebrate the coming year in an interesting way. We invite you to consider Lenten dishes for the New Year 2019, choose the recipes you like and delight your guests and household members. As they say: to God what is God’s, and to Caesar what is Caesar’s.

Some people think that Lenten food not tasty and bland, that's not true. With the right selection of products, you can prepare very tasty dishes, both everyday and for the New Year's table. Many of these recipes are suitable for a vegetarian or even vegan table.

Even though it’s winter, there’s always something to please your guests by making delicious Lenten salads.

"Curly Sue"

The salad lives up to its name. Very filling. Guests will not go hungry.

Ingredients:

asparagus – 400 g.
tomatoes – 200 g.
cauliflower – 300 g.
flour – 100 g.
water – 50 g.
lemon – 100 g.
spices - salt, pepper to taste.

Preparation:

Remove fibers from the asparagus and cut into pieces of five centimeters. Pour two tablespoons into the pan sunflower oil, fry the asparagus by squeezing the juice of one lemon onto it.
It is better to take small tomatoes. Cut in half and lightly fry along with the asparagus.
Separate the cauliflower into florets and sort thoroughly.
Make a batter from flour and water. Dip cabbage and fry in large quantities oils
Place fried cabbage inflorescence curls on a large plate around the edges. Place asparagus in the center and make eyes and cheeks from tomatoes. Salad ready.

Salad "Sea cocktail"

This salad is based on seafood. Bright, healthy, tasty, it will decorate any holiday table.

Ingredients:

mussels – 300 g.
red onion – 200 g.
octopuses – 200 g.
squid – 200 g.
green beans – 300 g.
lemon – 100 g.
soy sauce – 50 g.
olive oil – 50 g.

Preparation:

Rinse the mussels well with water, remove algae and sand. Place on a towel to dry. Remove the film from the octopus and squid and place in water at room temperature for ten minutes. Dry.

Boil the beans for five minutes. Drain the water, add cold water and add a few pieces of ice. This is done to ensure that the beans have a crispy taste. After ten minutes, remove and dry.
Chop the onion into half rings, lightly fry, add mussels, fry for five minutes.
Boil the squid for ten minutes, cut into cubes. It is better to buy small octopuses and boil them in salted water for five to ten minutes. Place in a bowl, sprinkle with lemon, add one teaspoon soy sauce. Marinate for twenty minutes.
Mix all ingredients and place in a salad bowl. You can decorate with fried sesame seeds.

Red Nut Salad

A spicy salad for the New Year's Lenten menu, it has a sweet and sour taste.

Ingredients:

beets – 400 g.
garlic – 50 g.
pickled cucumbers – 2 pcs.
walnuts – 100 g.
olive oil – 30 g.

Preparation:

Dry the walnuts in the oven and mash them with a rolling pin. Boiled beets, cucumbers, grate garlic on a medium grater.

Mix all ingredients, pour oil, place beautifully on a plate. Garnish with pomegranate kernels.

In addition to setting the festive table, you also need to take care and read ideas on what to give your mother for the New Year, simply and tastefully.

Fish dishes for the Lenten table for the New Year 2019

Lent is fasting, and New Year is once a year, and I want to bring joyful and tasty notes. The New Year begins on Tuesday, the fast is relaxed, fish is allowed, so we are happy to prepare delicious fish dishes for the holiday table. The recipes are also suitable for vegetarians who eat fish.

"Royal ear"

Ingredients:

silver carp head – 1 pc.
carp – 1 pc.
salmon ridge – 1 pc.
potatoes – 200 g.
carrots – 100 g.
onion – 100 g.
water – 3 l.
vodka – 50 g.
millet – 100 g.
spices - allspice, Bay leaf, salt, seasoning for fish soup.

Preparation:

Cut the salmon backbone into pieces. Wash the silver carp head with water and remove the gills. Clean the carp from scales, remove all the insides, remove the gills, and wash well with water. Place all the fish in a cooking container and put on fire.

When it boils, add peeled whole carrots and onions. Cook until the fish is done.
Remove fish pieces from the broth and remove all bones. Strain the broth through a sieve. Put on fire, add fish.
Peel the potatoes, wash them, cut them into pieces. Place in boiling soup and reduce heat.
Rinse the millet well. When the potatoes become soft, add spices and cereal.
At the very end of the cooking process, add vodka. Let it brew for one hour.

Generous pocket

This dish is not cheap, but it’s not every New Year’s day. Once a year you can treat yourself.

Ingredients:

squid – 6 pcs.
rice – 100 g.
salmon – 200 g.
mussels – 200 g.
olive oil – 50 g.

Preparation:

Process the squid well and dry it.
Boil the rice until half cooked.
Cut the salmon into pieces; an alternative can be salmon bellies.
Clean the mussels from algae and sand. Mix all the ingredients, add spices, this will be the squid filling.

Grease a baking dish with oil, place the stuffed carcasses and bake for thirty minutes. Garnish with olives and lemon slices.

Karpatych

Nourishing and healthy dish. It looks very nice and will be a table decoration.

Ingredients:

Carp – 800 g.

Red onion – 200 g.

Quince – 1 pc.

Garlic – 2 cloves.

Coriander – 10 g.

Lemon – 1 pc.

Preparation:

Clean the carp from husks and entrails, be sure to remove the gills, they give bad smell. Rinse well and dry.

Finely chop the garlic and onion, mix with lemon juice and coriander to make a paste.

Cut the quince into four parts, remove the core.

First place the gruel in the inside of the carp, then the quince, and pinch the edges with a toothpick.

Bake in the oven for thirty minutes. Ready dish garnish with lemon slices.
.

Koloboks

Funny koloboks will not only create great mood, but will also delight you with its taste.

Ingredients:

Hake fillet – 700 g.

Rice – 100 g.

Onion – 100 g.

Semolina – 100 g.

Preparation:

Cook the rice, rinse and drain excess water.

Finely chop the onion and fry until caramelized.

Grind the hake fillet with onions using a meat grinder twice. Add rice, salt, pepper and semolina to the resulting mass. Mix well.

Moisten your hands with sunflower oil so that the minced meat does not stick, and form into balls. Bake in the oven until done. Cut the black olives into circles, make eyes and a mouth for the buns. Place on a plate and garnish with olives.

Vegetable dishes for the New Year's table

Vegetables, mushrooms, and legumes form the basis of the Lenten table. We invite you to consider some recipes that are hearty and tasty.

Mushroom surprise

Inexpensive and tasty dish. Mushroom lovers will appreciate it.

Ingredients:

Champignons – 500 g.

Lentils – 200 g.

Onion – 100 g.

Preparation:

Boil the lentils and make a puree. Add salt and pepper a pinch at a time.

Rinse the mushroom caps with water and dry. Chop the mushroom stems and fry along with the onion. Mix this mixture with puree.

Moisten your hands with sunflower oil, form into balls and carefully place on the mushroom caps. Sprinkle the top with flax and sesame seeds. Bake for thirty minutes. Garnish with tomato slices.

Lesovik

The color scheme of this dish will decorate any holiday table. Guests will appreciate it.

Ingredients:

Bell pepper – 6 pcs.

Buckwheat – 200 g.

Mushrooms – 300 g.

Onion – 100 g.

Preparation:

Red Yellow, Green pepper cut into two halves, remove seeds.

Boil buckwheat until tender.

Chop mushrooms and onions and fry. Add a pinch of salt and pepper.

Mix with buckwheat until smooth. Fill the halves and bake in the oven. On big dish post lettuce leaves, place pepper, garnish with pickled mushrooms.

Read, there are many different beautiful ideas.

Emerald roll

This roll will appeal not only to adults, but also to children.

Ingredients:

Chickpeas – 500 g.

Red bell pepper – 1 pc.

Yellow bell pepper – 2 pcs.

Salmon – 500 g.

Preparation:

Boil chickpeas and make puree. Add ground black pepper and salt.

Remove the seeds from the pepper, rinse and cut into two-centimeter slices.

Cut the salmon or salmon bellies thinly.

Place the puree in a thin layer on cheesecloth, place the fish and pepper in layers, alternating with each other. Roll up the roll. Bake for forty minutes. Garnish with green peas.

Lenten pilaf

No less delicious pilaf It will work without meat. Nourishing, aromatic, tasty, it will compete with any holiday dish.

Ingredients:

Rice – 300 g.

Carrots – 100 g.

Onion – 100 g.

Mushrooms – 300 g.

Spices – salt, allspice, seasoning for pilaf.

Preparation:

Pour sunflower oil into a cast iron cauldron. Fry finely chopped onion, grated carrots and mushrooms.

Add 200 g of water, spices, bring to a boil.

Rinse the rice hot water three times. Place in a casserole, stir, cover and reduce heat. In forty minutes the pilaf will be ready.

Lean vegan cutlets

Cutlets can be prepared without adding meat; their taste is not much different from meat cutlets. Tasty and healthy, they diversify the menu during Lent.

Ingredients:

Buckwheat – 200 g.

Potatoes – 200 g.

Onion – 100 g.

Walnuts – 100 g.

Spices – salt, pepper.

Preparation:

Wash the buckwheat and cook until tender.

Peel the potatoes from dirt, cover with water, and boil in their skins. Remove the skin from the cooled mixture and rub through a sieve.

Fry the walnuts in a frying pan and grind with a rolling pin until they become flour.

Finely chop the onion and fry.

Mix all ingredients and make homogeneous mass. Moisten your hands with sunflower oil, form cutlets, fry on both sides. When ready to place on a plate, garnish with chopped parsley.

Desserts on the New Year's table

Well, what’s a holiday table without some sweets? From lean products You can also cook different delicacies. Shall we try?

"Apple Paradise"

Ingredients:

Large red apples – 6 pcs.

Pumpkin – 200 g.

Raisins – 100 g.

Prunes – 100 g.

Sugar – 200 g.

Cinnamon – 50 g.

Preparation:

Prepare the apples. Use a dessert spoon to remove the core, being careful not to damage the apple itself.

Fry the pumpkin with sugar for five ten minutes.
Pour boiling water over raisins and prunes, leave for ten minutes, strain. Combine with pumpkin, add cinnamon, 100 grams of sugar and stir.

Stuff the apples with this mixture. Add one teaspoon of sugar to each. Place on a baking sheet and bake. Sprinkle the finished apples with powdered sugar and place mint leaves on top.

Lenten cake Slasten

This cake can be safely served at New Year's table. Moderately sweet and lean, it will surprise holiday guests with its taste.

Ingredients:

Flour – 300 g.

Sunflower oil – 100 g.

Water – 100 g.

Soda – 1 tsp.

Coconut milk– 200 g.
Flour – 2 tbsp.

Sugar – 100 g.

Vanillin – 1 sachet.

Water – 50 g.

Preparation:

Sift the flour twice, make crumbs with sunflower oil, add soda, slaked vinegar and water. Make the dough. It should not stick to your hands; if this happens, then you need to add more flour. Place the dough in a bag and place in a cool place for one hour.

Make cream. Bring coconut milk to a boil. Add sugar and vanillin, mix. Add water to the flour, mix until smooth, pour into the boiling mass, stirring. Boil for five minutes. Cool.

Remove the finished dough from the refrigerator and divide into eight parts. Roll out each circle. Using a plate, cut out circles. Roll out the rest of the dough and bake it, they will be used as crumbs for decoration. Bake in the oven until done.

Cool the cakes, coat with cream, sprinkle with crumbs, put in the refrigerator for three hours to soak. The cake is ready.

Truffle candies

Very delicious sweets, have thin chocolate taste. The kids will be delighted. If you don’t reveal the secret of making truffles, no one will guess what they are made of.

Ingredients:

Red beans – 200 g.

Chocolate – 100 g.

Cocoa powder – 100 g.

Coconut flakes – 100 g.

Butter (can be replaced with oil based on vegetable fats) – 100 g.

Preparation:

Sort the beans and soak overnight. Make puree from it.

Melt the chocolate in a water bath, mix with beans and butter. The mass should be elastic and homogeneous.

Make balls with wet hands. Roll half in coconut flakes and the rest in cocoa powder. Place it on a plate and you can serve it to your guests.

Lenten bread

There is nothing tastier than homemade, hot bread. Knowing all the secrets of cooking, it won’t be difficult to bake it yourself. You can add different ingredients. Delicious bread It comes with seeds. To do this, they need to be cleaned and fried a little.

Ingredients:

Flour – 500 g.

Water – 200 g.

Sunflower oil – 50 g.

Yeast – 20 g.

Preparation:
Pour water into a saucepan, heat to a temperature of forty degrees, add half a teaspoon of salt, sugar, dissolve yeast, pour in oil.

Sift the flour twice to enrich it with oxygen. Knead the dough and cover with a lid. Place in a warm place. The dough should rise three times.

Grease the baking dish with oil, put the dough and put it in the oven. Bake until done. Sprinkle the finished, hot bread with water and cover with a towel.

We told you what delicious Lenten dishes you can prepare for the New Year 2019, we hope you will choose some of them for your holiday table. Have a good mood and happy new year!

Good afternoon, our dear visitors!

WITH New Year is coming soon! We congratulate our dear visitors on the upcoming holiday and offer a selection of Lenten and fish dishes culinary recipes, which will help dear housewives prepare a delicious holiday table, and at the same time, not break the Nativity fast by eating fasting food!

Bruschetta with cod liver (appetizer)

Ingredients for 2-3 servings:

Slices of loaf or white bread - 6 pieces cod liver - 1 can cucumber (or avocado) - 1/3 or half a piece garlic - 1 clove capers - 1 teaspoon chives (or green onions) - no big bun Pine nuts- 1 tablespoon olive oil - 1 tablespoon salt freshly ground black pepper

Cooking method:

Grease baguette slices with a brush olive oil and lightly fry in a frying pan. Rub the baguette with garlic. Wash the cucumber, cut off the peel and cut into small cubes. Wash the chives, dry and chop. Place pieces of cod liver on baguette slices. Add cucumber or avocado, capers, sprinkle with chives and pine nuts. It is better to spread the filling before serving so that the bruschetta remains crispy.

Crab sticks in puff pastry

Ingredients:

Puff pastry - 200-300 g crab sticks - 200-300 g vegetable oil

Cooking method:

Roll out the puff pastry into a layer and cut into strips approximately 1-2 cm wide. Wrap each crab stick with a strip of dough. Sprinkle a baking sheet with water and place the chopsticks. The top can be greased with vegetable oil. Bake for 25-30 minutes, at a temperature of 160-180 degrees, until the dough is ready.

Salmon "Gravlax"

Ingredients:

Salmon fillet with skin - 1 kg dill - large bunch sea salt- 2 tablespoons sugar - 1 tablespoon allspice - 5-7 pcs freshly ground white pepper

Cooking method:

Remove scales from salmon, rinse with cold water and dry well with paper towels. Cut the fillet crosswise into two parts. Wash the dill, dry well on a paper towel or in a carousel for drying herbs and chop coarsely. Crush the allspice peas in a mortar (if you don’t have a mortar, you can crush the pepper with the flat side of a wide knife blade). Mix allspice with salt, sugar and freshly ground white pepper.

Spread cling film on the table, sprinkle with a little spicy-salty mixture and place one half of the salmon, skin side down. Generously sprinkle both sides of the fish fillet with the spice mixture. Place dill on one fillet. Cover the top with the second fish fillet and sprinkle with the remaining salt and sugar. Wrap the salmon in cling film and place in a container. Leave the fish for 2 hours at room temperature. Then press down with light pressure (for example, a cutting board) and put it in the refrigerator for 2 days. The fish should be turned over occasionally.

Advice: Salmon with skin is marinated for 2 days, and fillet without skin will marinate for 8-12 hours. Salmon cut into thin slices will marinate the fastest - it will take about 2 hours (more precisely, it will be ready in even 40 minutes).

Remove the finished Gravlax salmon from the cling film and carefully remove the dill and spices from the fish fillet with a knife. Pat the fillets dry with paper towels and cut into thin slices.

Salad “Herring under a fur coat” (lenten)

Ingredients:

Lightly salted herring - 2 pcs. beets - 2 pcs. carrots - 2 pcs. potatoes (medium) - 5 pcs. 1 medium onion vegetable oil or lean mayonnaise salt freshly ground pepper

Cooking method:

Cut the herring into boneless fillets and cut into cubes. Wash the potatoes, carrots and beets thoroughly (do not peel), place in a large saucepan, bring to a boil and cook until the vegetables are soft at a low simmer (about 40-60 minutes). Drain the broth from the vegetables, cool the vegetables and peel them. Peel the onion and chop finely. Place the ingredients on the dish in layers, each layer, pouring a little sunflower or olive oil or greasing with lean mayonnaise. Pour the top layer with oil or grease with mayonnaise. Decorate the salad to your liking, cover with cling film, put in the refrigerator and let it brew before serving.

Lenten salad with squid

Cooking method:

Squid - 1 can, tomato - 1 pc, cucumber - 1 pc lettuce leaves oil for dressing salt pepper lemon juice - 1 tsp.

Cooking method:

Drain the liquid from the squid and cut into strips. Cut the tomato into slices. Cut the cucumber into half circles. Tear lettuce leaves with your hands. Place all ingredients in a salad bowl, add salt, pepper and mix. Season the salad with lemon juice and vegetable oil.

Potato salad with smoked mackerel and an apple

Ingredients:

Potatoes - 2-3 pcs. hot or cold smoked mackerel - 180-200 g (can be replaced with canned mackerel) fresh cucumber— 1 piece sour or sweet and sour apple- 1 bunch of green onions vegetable oil - 2-3 tablespoons lemon juice - 0.5-1 tablespoon (to taste, depending on the acidity of the apple) pinch of sugar salt freshly ground black pepper

Cooking method:

Wash the potatoes well, boil in their skins until tender, cool and peel. Cut the potatoes into cubes. Separate hot-smoked mackerel into separate flakes by hand (if cold-smoked fish, cut small cubes). Wash the cucumber and apple. Cut the cucumber into small cubes. Peel the apple, cut into small cubes and lightly sprinkle with lemon juice.

For the dressing, combine vegetable oil, lemon juice, a pinch of sugar, salt, freshly ground black pepper - mix everything well. If desired, you can use lean mayonnaise.

Place potatoes, fish, apple, cucumber in a bowl, pour over the dressing and carefully toss the salad, being careful not to crush the potatoes. Place the salad in the refrigerator and let it brew for several hours (best served the next day). When serving, pepper the salad with freshly ground black pepper and sprinkle with green onions.

Lenten salad from canned fish with green onions

Ingredients:

Canned fish - 1 can olives or olives - 0.5 cans green onions potatoes - 2-3 pcs lean mayonnaise or salad dressing

For salad dressing:

Vegetable oil - 2 tbsp. spoons lemon juice - 1 tbsp pepper salt

Cooking method:

Mash the canned food with a fork. Boil the potatoes, cool and cut into cubes. Cut olives or black olives into rings. Chop the green onions. Combine canned food, potatoes, onions, olives, season with salad dressing or lean mayonnaise, add salt to taste and stir.

Salad dressing is prepared as follows: vegetable oil, lemon juice, pepper, salt - combine all ingredients.

Ingredients:

Water - 3 liters fish (any small river fish: perch, ruffes, etc.; heads, ridges, fins and trimmings: salmon, trout, pike perch, halibut, sea bass, cod, pike, etc.) - 1.5 - 2 kg fish fillets (salmon, trout, pike perch, halibut, cod, etc.) - 300-500 g onions - 2 pcs bay leaf - 2 pcs allspice peas - 3-4 pcs dill salt freshly ground pepper

Cooking method:

Wash, clean, gut and remove the gills. It is advised not to gut or clean freshly caught river fish, just remove the gills . Cut large fish into pieces, leave small ones as is. Place a third of the small fish or fish head and trimmings into the pan.

Advice: You can get a delicious fish soup even from just one type of fish. Secret delicious fish soup in triple packing of fish to obtain a richer and more tasty fish broth. The head of salmon or trout is perfect for the broth. If the head is large, it can be cut into 2-3 parts.

Pour cold water over the fish. Bring to a boil and carefully skim off the foam. Add another part of the fish (or part of the fish head) and raw peeled onions. Cook at low boil for about 15-20 minutes, carefully skimming off the foam. Add the rest of the fish (or head) and bring to the boil again. Salt the fish soup. Cook for another 15-20 minutes, skimming off the foam. Remove fish and onions from the broth using a slotted spoon.

Strain the broth through several layers of gauze. Return the pan to the heat and bring the broth to a boil. Place pieces of fish fillet, peppercorns and bay leaves into the broth. Cook for about 8-10 minutes at low boil. 2 minutes before readiness, add dill, add salt and pepper to taste and remove from heat. Let the ear brew under the lid for about 10-15 minutes.

Potatoes baked in foil

Ingredients:

Potatoes - 8-10 pcs. vegetable or olive oil salt freshly ground pepper or ground paprika

Cooking method:

Wash the potatoes, peel and boil in salted boiling water for 10 minutes, remove from the water and dry. Pour olive or vegetable oil into a bowl, add a little freshly ground pepper or paprika, and stir. Dip each potato in oil and wrap in foil. Place potatoes on a baking sheet or wire rack. Bake for about 20 minutes in an oven preheated to about 200°C.

Lenten cabbage rolls with vegetables and champignons

Ingredients:

Cabbage - 1 medium head rice (dry) - 100-120 g (about 0.5-0.75 cups) tomatoes - 1-2 pcs onions - 1-2 pcs carrots - 1-2 pcs champignons - 150-200 g garlic - 1-2 cloves parsley and dill tomato paste or tomato sauce- 1-2 tablespoons vegetable oil for frying salt pepper

For filling: tomato paste or tomato sauce - 3-4 tablespoons water - 0.5-0.75 liters salt

Cooking method:

Wash the head of cabbage and separate it into leaves. Place cabbage leaves in boiling salted water for 2-4 minutes until the leaves are soft. Immerse 2-3 sheets in water at a time. Remove the boiled leaves using a slotted spoon and place in a colander. Cool. Cut off thickenings from each leaf.

Prepare the filling: boil the rice until half cooked (about 5 minutes). Wash the champignons and cut into slices. Wash the tomatoes, peel them and cut the pulp into small cubes. Peel the garlic and chop finely. Wash the greens, dry and chop. Peel the onion and chop finely. Wash the carrots, peel and grate on a coarse grater.

In a frying pan heated with vegetable oil, fry the onion for about 2 minutes, then add the carrots and fry together for another 3-4 minutes. Place the onions and carrots in a bowl and fry the champignons in the remaining oil for about 4 minutes.

Combine together: rice, onions with carrots, champignons, tomatoes, garlic, herbs, salt, pepper (you can add 1-2 tablespoons of tomato paste) and mix the filling well. Place 1-1.5 tablespoons of filling on the prepared cabbage leaves and roll up the cabbage rolls. Fry the cabbage rolls in hot vegetable oil for about 2 minutes on each side.

Prepare the filling: combine water, tomato paste, add a little salt and mix well. Pour the filling over the cabbage rolls, cover with a lid and bring to a boil over high heat. As soon as the liquid boils, reduce the heat to low and cook at a low simmer for about 30-40 minutes.

Mushroom goulash

Ingredients:

Champignons - 300-400 g onions - 1-2 pcs bell pepper - 2-3 pcs garlic - 1-2 cloves flour - 1 heaped tablespoon tomato paste or tomato sauce - 2-3 tablespoons salt freshly ground pepper vegetable oil for frying

Cooking method:

Wash the champignons and cut each mushroom into 4 parts or cut into slices. Peel the onion and cut into quarter rings. Peel and chop the garlic. Wash the pepper, remove the seed box, rinse again, and cut into large cubes or long strips.

In a frying pan heated with vegetable oil, fry the onion and garlic until soft (about 2 minutes). Add bell pepper and fry, stirring, for 5 minutes. Add mushrooms to the pan and fry, stirring, for 7-8 minutes. Add tomato paste or sauce and mix well. Sprinkle the goulash with flour and mix well again. Pour about 1.5-2 cups of water into the pan, stirring, bring to a boil and boil, stirring, for 1-2 minutes. Add salt and pepper to taste.

Advice: If the sauce turns out to be too thin, you can simmer it a little until the sauce is reduced to the desired thickness; You can also stir a little more flour in a little cold water and pour it into the sauce, then reduce it a little. If the sauce is too thick, add more water than indicated in the recipe and bring to a boil again.

Add chopped herbs to the goulash, turn off the heat, cover with a lid and let it brew.

Squid stewed with champignons

Ingredients:

Squid - 300 g champignons - 150 g onion - 1 piece flour - 1 tablespoon parsley dill white dry wine- 1 tablespoon lemon juice - 1 tablespoon salt freshly ground pepper

Cooking method:

Wash the squid carcasses, remove the entrails, remove the films and remove the cartilaginous plate. Cut the squid into rings or strips. Wash the champignons and cut into thin slices. Finely chop the onion. In a frying pan heated with vegetable oil, fry the onion for ~3 minutes. Add mushrooms and fry for 8 minutes. Add flour to mushrooms and mix well.

Place squid in a frying pan, add wine, lemon juice, salt and pepper and mix well (you can add a little water). Simmer the squid, covered, over low heat for 2 minutes from the moment it boils. Turn off the heat, add finely chopped dill or parsley, cover with a lid and leave for 1-2 minutes.

Pike cutlets (lean)

Ingredients:

Pike, weighing 2 kg, onions - 2 pcs. White bread(stale) – 100 g dill vegetable oil for frying flour or breadcrumbs salt freshly ground black pepper

Cooking method:

Cut the pike into fillets. Fish fillet cut into pieces and pass through a meat grinder with a fine grid 2-3 times. Cut the crusts off the bread, cut the crumb into cubes or break it with your hands and place in a bowl. Pour in a little water, stir and leave for 5-10 minutes to allow the bread to swell.

Squeeze the bread from the water. Peel the onion and chop finely. Wash the dill, dry and finely chop. Heat vegetable oil in a frying pan, add onion, lightly salt and fry until soft. Remove the pan from the heat and cool the onion slightly.

Add squeezed bread, fried onion (along with the oil in which it was fried), dill, salt and freshly ground pepper to the minced pike. Mix the mixture well with your hands. With hands dipped in water, scoop up some minced meat and form into cutlets. If desired, cutlets can be rolled in flour or breadcrumbs. Place the cutlets in a frying pan well heated with vegetable oil and fry for about 2-3 minutes until golden brown. Turn the cutlets over and fry for about 3 minutes until golden brown.

Pour a little hot water into the pan (approximately 1-2 tbsp), cover with a lid, reduce the heat and simmer the cutlets until tender, about 5 minutes. At the end of cooking, increase the heat (all the water should evaporate), add 1 tablespoon of oil to the cutlets and fry, uncovered, until golden brown.

Fish fried in lean batter

Ingredients:

Fish fillet - 1 kg salt pepper

For the marinade:

Lemon - 0.5-1 pcs greens vegetable oil

For the batter:

Flour - 0.5 cups vegetable oil - 2 tbsp. spoons salt water

Cooking method:

Wash the fish fillet, dry it and cut it into portions.

Prepare the marinade: pour vegetable oil into a saucepan, add lemon juice and finely chopped herbs. Salt and pepper the fish and place in the prepared marinade for 30 minutes.

Prepare the batter: 0.5 cups of flour stir with 2 tablespoons of vegetable oil, warm water and salt - you should get a thin dough without lumps, like for pancakes. Dip the marinated pieces of fish together with herbs into the batter and immediately place in a frying pan with heated vegetable oil. Fry the fish on both sides until cooked. Garnish the finished dish with tomatoes, olives or cucumbers.

Pineapple with shrimp

Ingredients:

Pineapple shrimp (peeled) - 250-300 g

For refueling:

Lemon juice - 2 tbsp. l. orange juice - 2 tbsp. l. olive oil or vegetable oil - 4 tbsp. l. honey - 1/3-1/2 tsp. (instead of honey you can use a little sugar to taste) a pinch of salt freshly ground black pepper or a mixture of peppers parsley

Cooking method:

Rinse the pineapple, shake off the water and dry with a towel. Cut the pineapple lengthwise into 2 halves. Using a knife, carefully trim the flesh inside the pineapple, leaving the walls 8-10 mm thick. Carefully remove the pulp from the pineapple. Cut the stalk from the pulp. Cut the pineapple into small pieces.

Rinse the shrimp with water and dry, placing them on a paper towel. Heat a little olive oil in a frying pan and fry the shrimp for 1-2 minutes. Add salt. Remove the shrimp from the pan (large shrimp can be cut into 2-3 pieces, and small ones can be left whole).

Advice: Shrimp do not need to be cooked for long. If the shrimp are raw, they are fried until the meat turns pink and is no longer transparent. This will take about 1-2 minutes while frying over high heat. Boiled-frozen shrimp must first be thawed, rinsed with water and drained. You need to fry them for 1 minute - that is, don’t even fry them, but just warm them well. If you wish, you can boil the shrimp for this appetizer instead of frying it.

Prepare the dressing: pour lemon juice, orange juice (freshly squeezed), liquid honey (or a little sugar), a pinch of salt, freshly ground pepper and olive oil into a bowl. Mix the dressing well until smooth.

Place the shrimp and pineapple pieces in a bowl, pour in the dressing and mix gently. Place the pineapple and shrimp in the pineapple halves, drizzle with the remaining dressing, and garnish with the whole shrimp and parsley.

Advice: All ingredients for the salad can be prepared in advance, but season the shrimp with pineapple with dressing and fill the pineapple halves with the prepared salad immediately before serving.

Mackerel baked with potatoes and bell pepper

Ingredients:

Mackerel - 1 carcass potatoes - 4-6 pcs bell pepper - 2 pcs onions - 1 pc tomatoes own juice- 1 can (800 g) garlic - 2 cloves parsley lemon juice - 1-2 tablespoons salt freshly ground pepper

Cooking method:

Wash the mackerel, remove the head, rip open the belly, carefully gut the fish and rinse again. If you cook mackerel with the head, be sure to remove the gills. Dry the mackerel with paper towels. Make 2 shallow cuts in the skin on each side of the fish. Rub the mackerel with salt and pepper, sprinkle with lemon juice and olive oil, and leave to marinate for 30 minutes.

Peel the onion and cut into quarter rings. Wash the pepper, cut out the partitions with seeds and cut into strips. Peel the garlic and chop finely. Wash and chop the greens. Wash the potatoes, peel them and dry them well (you don’t need to peel the skins from young potatoes). Cut medium-sized potatoes in half (leave small ones whole, and cut large ones into slices). Heat vegetable oil in a frying pan, add potatoes and fry on all sides until golden brown and almost done.

Advice: It is advisable to place the potatoes in a single layer in the pan. If it doesn’t fit, it’s better to fry the potatoes in several batches. Potatoes, instead of frying, can be boiled until almost done. Only, you need to choose potatoes that are not overcooked.

Heat vegetable oil in a saucepan, add onion, salt and pepper and fry over low heat until soft. Add bell pepper and stir-fry for about 5 minutes. Add the tomatoes in their own juice along with the juice, mash the tomatoes with a spatula and fry, stirring, for 3-4 minutes. Add garlic and chopped herbs. Add salt and pepper to taste, stir and remove the sauce from the heat. Place the sauce in a baking dish. Place fish on top and arrange potato wedges. Bake for 35-40 minutes in an oven preheated to 180°C.

Pizza with mussels

Ingredients:

For yeast dough:

Active dry yeast - 10 g honey - 1 teaspoon warm water - 1 glass flour - 2.5 cups (250 ml each) salt - 1 tsp. olive or vegetable oil - 1 tbsp. l. + a little for greasing the dough

For filling:

Frozen mussels - 100-150 g dry white wine - 2 tablespoons champignons - 3-4 pcs onion (or leek) - 1 pc or (1 stem - only the white part) tomato - 1 pc bell pepper - 0.5 -1 piece dill or parsley canned corn- 1-2 tablespoons salt freshly ground black pepper

Cooking method:

Prepare yeast dough. From ready dough separate 1/2 or 1/3 part and stretch on a greased baking sheet. Grease the surface of the dough with vegetable or olive oil. Cut the onion into half rings. Cut the champignons into slices. In a frying pan heated with vegetable oil, fry the onion, then add the champignons and fry for ~5 minutes. Transfer the onions and mushrooms to a separate plate and cool slightly. Wash the tomatoes, dry and cut into circles or semi-circles. Wash the pepper, dry it, cut out the seed box and cut into strips or cubes. Wash the greens, dry and chop.

Without defrosting, place the mussels in a frying pan heated with vegetable or olive oil and fry for ~3 minutes over medium heat. Add ~2 tablespoons of white wine and simmer for ~3 minutes or until the alcohol evaporates. Salt and pepper. Cool the mussels a little.

Evenly distribute the prepared ingredients on the dough: onions with mushrooms, mussels, tomatoes, corn (without liquid), peppers and herbs. Drizzle the pizza with oil, add a little salt and lightly pepper with freshly ground pepper. Bake the pizza in an oven heated to ~200°C for ~15 minutes. Can be served hot or cold.

Lenten cookies

Ingredients:

For the test:

Flour - 3 cups starch - 1 cup vegetable oil - 150 ml salt - on the tip of a knife baking powder - 1 teaspoon sugar - 1 cup water - 150 ml

Cooking method:

Mix baking powder with flour. Pour the sifted flour with starch into a bowl and pour in the vegetable oil - mix everything until a sticky mass forms. Sugar, salt and vanillin (or vanilla sugar) dissolve in water and add to the flour mixture. The dough should not be hard, but soft. Roll out the dough into a layer 0.5-1 cm thick and cut into diamonds or squares (you can cut out cookies using curly notches). Place the cookies on a baking sheet and bake at 180-200 degrees for ~13-15 minutes (the cookies should be lightly colored).

Lenten chocolate cake

Ingredients:

Water - 250 ml vegetable oil - 130 ml sugar - 180 g vanilla sugar - 1 tablespoon cocoa - 1 heaped tablespoon flour - 350-380 g baking powder - 1.5 teaspoons raisins - 100 g nuts (walnuts, hazelnuts, etc.) .p.) - 100 g

Cooking method:

Pour water into a large bowl, add sugar and vanilla sugar. Stir until the sugar dissolves. Pour in vegetable oil and stir. Separate approximately 100 grams (1 glass of flour) according to the recipe and sift into a separate bowl along with cocoa and baking powder. Add sifted flour and cocoa to a bowl of water. Then, in small portions, sift the remaining flour, add to the dough and mix. The dough should have the consistency of thick sour cream.

Rinse the raisins, shake off excess water, place on a clean towel and dry. Roll raisins in 1 tablespoon flour. Chop the nuts in a blender (not finely). Add raisins and nuts to the dough. Mix the dough and put it in the mold. If the mold is not silicone, you need to grease it with oil, sprinkle with flour and shake off excess flour. Silicone mold There is no need to lubricate it with oil - it needs to be rinsed with water. Bake the gingerbread for ~45-50 minutes at a temperature of ~180°C. Readiness is checked with a wooden stick - it should come out of the gingerbread dry.

Bon appetit and an angel at your meal!

The New Year is getting closer with its splendor, joy and, of course, with the traditional rich feast for Russia. And Orthodox Christians continue the Nativity Fast until January 7th.
Of course, during this period, believers try to be restrained and observe moderation in everything, including fun. However, the holiday remains a holiday, and a warm family feast with memories of good days last year probably remains a tradition for most families.

As for the New Year's Lenten table, there are no contradictions: there will be great amount delicious holiday dishes for every budget and skill level.
Let's talk about the basic principles of the Lenten New Year's holiday menu and relatively simple and therefore popular recipes that we have tested.

Compared to the stricter Lent, fish is most often allowed on these days. And, of course, all seafood - squid, shrimp, mussels... This, as a rule, is the basis of the Lenten New Year's table. Its second component is all kinds of vegetables, which, fortunately, are now on sale in large quantities even in winter. Homemade flour dishes can also help to deliciously feed all guests - both as hot dishes and as dessert.

"For those who are accustomed to traditional dishes on the New Year's table, a good solution would be to partially change one or another familiar recipe. In some cases, meat, cheese, eggs can simply be excluded, and sometimes replaced with fish, tofu, squid or shrimp. We use lean mayonnaise.

Salads

The most diverse section of the New Year's Lenten table is, of course, salads! The number of their options is limitless and the choice depends only on our taste and availability of products.

We have already talked about some, but now we will dwell on others in more detail.

The famous

Herring under a Fur Coat

Herring fillet, boiled potatoes and carrots, onions, beets are finely chopped and laid in layers, sandwiched with mayonnaise or seasoned with vegetable oil. It’s enough just to exclude eggs and cheese - it will still be very tasty, we guarantee!

By the way, in the famous "Olivie" You can also omit eggs and replace meat smoked fish, squid, crab sticks... A Greek salad You can prepare it without cheese or replace it with soy cheese.

Avocado salad with shrimp

A very popular recipe in recent years, with many variations. Often served in “boats” of avocado halves, the pulp of which is scooped out and crushed and added to the salad.

For example, you can try this recipe:

2 avocados,
100 g. boiled shrimp,
a few cherry tomatoes (or 1 regular tomato),
Salt, pepper, lemon juice, vegetable oil.

Cut the avocado pulp into cubes and pour in lemon juice to prevent it from darkening. Cut the tomatoes in half or into cubes. Simply boil the shrimp in salted water. Mix avocado, chopped tomatoes, boiled shrimp, season with vegetable oil, salt and pepper. You can sprinkle with sesame seeds.

You can also use fish here:

1 avocado, 150 g boiled shrimp,
1 bunch of lettuce,
250 g fried salmon,
fresh cucumber strips,
1 apple, julienned
dill,
salt,
vegetable oil.

Flamingo salad

All the ingredients here are red!

Cook the peeled shrimp for a short time.
Salted salmon or trout, peel and cut into cubes.
Do not peel a large red (definitely red) apple, cut into strips, sprinkle with lemon juice to prevent it from darkening, and mix.
Cut tomatoes (2 pieces) into medium cubes, cut out the seeds.
A handful of whole cranberries.

Mix. Just before serving, drizzle a little more lemon juice and add just a little mayonnaise.

Mussel salad

Sauté onions and carrots in vegetable oil, add boiled mussels and boiled pasta or rice Season with ketchup and mayonnaise in a 1:1 ratio.

Layered squid salad

3 squid;
2 large onions;
1 carrot;
250 g boiled mushrooms,
lean mayonnaise, salt, pepper.

Boil and cut the squid. Finely chop the onion and fry in sunflower oil with grated carrots. Chop the mushrooms and fry. Lay out in layers. Each layer is salted, peppered, and smeared with mayonnaise.

"Mimosa"

Or rather, a lean version of this non-lenten salad in the original.

Lay out in layers, chopping:

boiled potatoes,
onion,
boiled carrots,
canned saury or a sardine,
optional - pickled cucumbers.

Lubricate each layer with mayonnaise.

Finally, we will offer a few more options for possible combinations of elements in salads:

Squids, crab sticks, green pea, fresh cucumber, mayonnaise.	Crab sticks, corn, pineapples, mayonnaise.	Squids, bell pepper, fresh cucumber, corn, Korean carrots, a mixture of mayonnaise and soy sauce.
Seaweed (1 jar), green peas (1 can), saury or tuna (1 can), 1 onion, mayonnaise.	Squids, tomatoes, leaf salad, dill and parsley, Kirieshki, mayonnaise.	Shrimps, boiled potatoes, green pea, lettuce leaves, mayonnaise, soy sauce.

Mayonnaise

It is impossible not to dwell in more detail on the frequently arising question about lean mayonnaise. Of course, many salads taste much better with it. If there is no special lean meat in the store, you can first study the composition different sauces(nowadays there are quite a few of them - garlic, nut) or the most inexpensive mayonnaises - often there are no eggs in the composition. And if you want, you can make mayonnaise yourself.

Option one.

Beat 200 g of soy milk (can be diluted from dry milk) with a blender, gradually adding 200 g of vegetable oil. Add mustard and salt to taste.

Option two.

Half a glass of any vegetable broth bring to a boil and pour in a thin stream of starch diluted in a small amount (1.5 tablespoons of dry matter), cook like jelly. Cool, add half a glass of vegetable oil, salt and mustard to taste, beat with a blender.

Other snacks

Great snack options - Korean salads . As you know, they can be prepared from almost any vegetables: carrots, cabbage, eggplants, even beets, and also from ferns, mushrooms... But it is ideal for a Lenten New Year’s table

Heh from fish

250 g fillet of raw red fish or pike perch,
1 small fresh cucumber,
1 onion,
2 sprigs of parsley,
½ hot pepper,
1 dessert spoon 70% vinegar essence,
50 ml vegetable oil.

Cut the fish into 1.5 x 1.5 cm pieces and place in a bowl. Add vinegar and mix well. Cover with a lid and refrigerate for about 1 hour. The fish should change color and become more matte and pink, the color inside the fish should be the same as the outside - this means that the fish is ready.
Cut the cucumber into thin strips and add to the fish; cut the onion into half rings, add to the fish and cucumbers. Cut the pepper into rings, finely chop the parsley. Add parsley and pepper to the salad. Add salt to taste.
Boil vegetable oil in a saucepan. Pour boiling oil into the salad and quickly mix everything.
Cover the salad and let it sit in the refrigerator for an hour.

Salty fish

If you salt pink salmon, chum salmon or salmon yourself, you will get fresh and tender slices. This is not at all difficult and does not require, as it may seem, a lot of time, but it can significantly save the family budget.

We cut the fillet of pink salmon (or its relatives) into slices about 1 cm thick. You can remove the fish from the bones yourself; it is easiest to cut it half-thawed.
Sprinkle it with a mixture of salt and sugar. Their ratio can be 1:1 or 2:1, as you like, about 1 tbsp per 1 kg of fillet. spoon of salt. You can add pepper, herbs, onions, lemon... But you can do without it. Place a weight on top (a flat plate or lid with a weight) and put it in the refrigerator for several hours (overnight). In the morning the fish is ready!

Sushi and rolls

Nowadays it is not difficult to master the technology of preparing these dishes - there are many detailed master classes on the Internet, and in practice it turns out to be quite simple. Also enough economical dish(unlike purchased): in addition to the required components - dried seaweed nori, rice, vinegar, soy sauce or wasabi as seasoning - you need a very small amount of ingredients for the filling.

It can be: squid, shrimp, strips of bell pepper, fresh or pickled cucumber, eggplants, Korean carrots, any greens... Well, on New Year's Lenten version any salty fish, caviar. You can wrap the rolls not in nori, but in lean pancakes- in general, complete freedom for imagination.

And, of course, you can use a number of traditional snacks for the Lenten menu for the New Year, for example, fresh vegetables sliced or in a salad, olives, homemade preparations - pickles, marinated mushrooms, and also sandwiches or canapés with caviar!

Let's not forget about this beautiful dish, like, only during fasting it is better to use agar-agar instead of gelatin.

Hot dishes

So, the main dish on our festive table- more likely, . Probably the most famous recipe -

Baked fish and potatoes.

You can take pike perch, pink salmon, chum salmon. Place 2-3 cm thick pieces of salted fish on a greased baking sheet or in a mold, top with a layer of onion rings and slices of salted potatoes. Add pepper, spices, and a couple of tablespoons of water to taste. You can grease the top with mayonnaise. Bake in hot oven about half an hour (check when the potatoes are ready).

Options: you can lay another layer of potatoes below, under the fish; You can use zucchini or eggplant instead of potatoes.

Dumplings, manti

The dough is made simply: 1 glass of water, 1 tsp. salt, flour as needed, until dough is smooth.

It is convenient to make minced meat from fillet, but you can also separate the fish from the bones yourself. The most commonly used are pink salmon, chum salmon or salmon (in the latter case the minced meat will be fattier). Add 1 large onion per half kilo of fillet (also scrolled or chopped), 1 clove of garlic, salt to taste. Next, prepare it like “regular” dumplings.

Besides fish, lean filling can be mushrooms fried with onions, you can add boiled beans; stewed pumpkin with lots of onions and garlic. Such fillings are especially suitable for juicy manti.

Fish pie

Dough: for 50 g of “live” (or frozen) yeast, diluted in 100 g of water with a teaspoon of sugar, take a glass of water and 200 g of melted margarine or vegetable oil, 1 tsp. salt, floor glasses of sugar. Add flour until the dough becomes smooth.

The filling can be varied, for example:

Pieces of red fish fillet, grated carrots, onions - fry everything. Boil the rice until half cooked, mix with the stir-fry. Take no more than half of the total filling mass.
Place the pike perch fillet on the bottom layer of dough, salt, pepper, add spices, and place onion rings on top. 1-2 onions per 500 - 700 g fillet.

Bake over medium heat for about 30-40 minutes.

Stew in pots

This dish is served individually to everyone, very satisfying and flavorful!

Pieces of fish, sliced potatoes, fried, any frozen vegetables to taste (for example, “lecho”) are placed in peas, salt and spices are added. Add water to about 1/3 - 1/2 of the pot, and you can add a couple of spoons of mayonnaise on top. Bake in a hot oven for 40 - 50 minutes. Instead of fish, you can use squid as a base.

In addition to the fish itself, they can be mentioned as main dishes.
Let us separately mention such an interesting and very tasty dish as

stuffed squid

Filling options may vary:

Mushrooms fried with onions plus boiled rice.
Rice or buckwheat mixed with fried onions and carrots and stewed vegetables (any kind, it’s good to use frozen mixtures).

Place the stuffed squid carcasses in a saucepan, pour boiling water, add seasonings, salt, mayonnaise (100 grams for a medium-sized saucepan), close and place on medium heat. You only need to simmer for a very short time, literally 5-10 minutes.

Not exactly fish, but a favorite holiday dish in our family - pizza with seafood. .

And one more option for a hot dish for the New Year's Lenten table - for those who don't like fish.

Mushroom appetizer

1 can of red beans in their own juice (or cooked),
300 g of mushrooms, honey mushrooms or champignons,
3-4 garlic cloves,
1 onion,
mayonnaise.

Finely chop the mushrooms and fry with chopped onions. Mix with beans in a deep frying pan, add garlic, mayonnaise and salt, simmer for 5 minutes.

This dish can also be served cold.

Cakes and sweet pies

Cake and fasting, at first glance, are not very compatible concepts. But that’s what a holiday is for, to work hard the day before for the sake of your family and friends and make them especially happy delicious dish! At the same time, it will be Lenten, and for the New Year menu will do, more than ever.

Napoleon cake"

Flour 4.5 tbsp.,
vegetable oil 1 tbsp.,
soda 1 tbsp.,
salt 0.5 tsp,
citric acid 0.25 tsp.
For cream:
semolina 250 g.,
sugar 0.5 kg.,
almonds 170 g.,
vanilla sugar 30 g,
lemons 1.5 pcs.

Dough. Pour the flour into a large container. Pour in vegetable oil, as well as soda and citric acid With salt. We begin to mix and then knead the dough. We crumple the dough into a ball and leave it like that in a closed bowl, which we put in the refrigerator for half an hour. The ball of dough is then divided into exactly 12 portions. One portion is rolled out into a pancake with a diameter of about 30 centimeters, the rest is returned to the refrigerator.

Preheat the oven and place the dough on a baking sheet, bake until browned. We bake the rest of the cakes in the same way.

Cream. We peel the almonds, scalded in boiling water, chop them and mix with sugar in one and a half liters of boiling water. Boil, then add to the mixture semolina and continue cooking until the cream becomes thick. We cut the zest from the lemon and cut it into pieces, both the zest and the lemon itself, which has previously been rid of the white part of the skin. Grind these pieces together, and combine the resulting slurry with Lenten cream. Add vanilla sugar and beat.

We generously grease each cake with cream, turn the last cake into crumbs and sprinkle them on the last layer of cream. The cake will need half a day to soak.

Manna

1 tbsp. decoys,
0.5 - 1 tbsp. sugar, to taste
a pinch of salt,
1 tbsp. warm boiled water.

Mix everything and leave for 0.5 - 1 hour.
Then add

7 tablespoons sunflower oil,
flour until the consistency is very thick sour cream,
0.5 tsp. soda

Mix everything, add 1 tbsp. l. vinegar or chopped lemon with peel in a blender, mix. You can add any filling: apple slices, nuts, dried fruits, berries, canned pineapple, coconut, cocoa, etc.

If you want to make a cake on this basis, you can cut the manna in half and coat it with jam.

Lenten gingerbread

An excellent base for a cake, but you can happily eat it as is.

3/4 cup sugar
0.5 cups raisins (and/or candied fruits),
0.5 cups chopped nuts,
2 tbsp. spoons of jam,
0.5 lemon, grated (or in a blender),
2 tbsp. spoons of cocoa,
2 tbsp. spoons of vegetable oil,
1 cup (or a little more) warm water,
1 tsp. soda, diluted in water,
flour.

Mix everything, add flour to the consistency of thick sour cream, pour into a mold greased with vegetable oil, bake in a heated oven until done (check with a toothpick).

The cream, just like in Napoleon, is prepared on the basis of thick semolina porridge - add sugar and grated lemon (margarine is possible, but not at all necessary).

Pie with apples, lemon pie, honey cake-

Cookie

Shortbread honey cookies

2 cups of flour,
1 pack of margarine,
4 tbsp. l. Sahara,
vanillin,
½ tsp. soda,
1 tbsp. l. honey

The dough is oily and not very soft. Roll out, cut out circles, stars or any shapes, bake over medium heat in a well-heated oven. Excellent, delicate and elegant Lenten cookies for the festive New Year's table!

Oat cookies

3 glasses oatmeal,
1 cup sugar (or less, to taste)
1 pack of margarine,
a pinch of soda,
½ tsp. cinnamon.

Grind the flakes in a food processor, add sugar, margarine, soda, and cinnamon. At the end of kneading, add water little by little (1-3 tablespoons) so that the dough from the fatty crumbs forms into a lump. You can also “punch” the dough with honey, then add less sugar.

You can not grind the flakes, but pre-boil them, as oatmeal, and for density, add flour to the dough as needed. These cookies will be softer.

Brine cookies

250 ml. brine,
70 walnuts,
200 ml. refined sunflower oil,
500 g flour,
200 g sugar,
10 g. vanilla sugar,
1 teaspoon of soda,
a pinch of salt.

Peel the walnuts and grind them in a blender. In a bowl, combine vegetable oil, brine, sugar, vanilla sugar and mix. Add flour with soda, nuts and knead.
Separate small pieces with a tablespoon, roll them into balls, flatten slightly to form cookies, and place on a floured baking sheet. Bake in an oven preheated to 180°C for 15 minutes.

The result is a browned, crispy cookie, a little crumbly inside, but the next day it dries out.

"Raffaello"

Bananas 2 pcs.,
walnut 150 g.,
almonds 150 -200 g.,
coconut flakes for sprinkling - 50 g.

Grind the nuts with a blender, and also grind the bananas to a puree. Mix everything well. If the mass is too soft, you need to add more chopped nuts or, if desired, coconut flakes. Roll the resulting mass into balls the size of a walnut. Roll in coconut flakes. Place in the refrigerator for an hour and a half.

"Of course, they are quite acceptable at a holiday Lenten table any fruits, nuts, as well as many sweets: dark chocolate, marmalade, classic pastilles and marshmallows, jam.

Let's not forget to touch on the issue of alcoholic drinks. Strictly speaking, wine is not prohibited during Lent, but it is very important, again, to observe moderation - abuse here, we think, is inappropriate, regardless of religious views... But strong alcoholic drinks are inappropriate on the Lenten New Year's table.