Potato tarts. Potato tartlets with minced chicken and cheese

Hello, dear readers of the site!

Just now I was surfing the Internet, and I liked one recipe - an appetizer in potato tartlets, I decided to test it in the kitchen.

Another holiday is just around the corner - Defender of the Fatherland Day. You simply can’t do without gatherings in sincere company and a good snack. So, for ladies there is an opportunity to please their men with an original dish.

I took the recipe from Larisa (Stall) on Povarenka. I also learned there how to make the most delicate curd mass for the filling - read on, you will also find out.

The appetizer is simple, but, nevertheless, it will take more time than just boiling potatoes and carving herring. Still need to make potato tarts.

Let's go in order, let's start with the products:

3-4 medium sized potatoes;
one egg;
a piece of butter for puree;
300 g soft cottage cheese;
3-4 tablespoons of sour cream;
one slightly salted herring;
2-3 pickled cucumbers;
salt, ground black pepper to taste;
for decoration - dill, a piece of sweet pepper.

Snack in potato tartlets

Potatoes, as usual, were peeled, washed, cut into pieces and put to boil in salted water.

I took care of the herring myself. You can, of course, buy ready-made fillets or preserves, but personally I don’t like them.

No matter how much I bought all sorts of different ones, they didn’t have the same taste and that’s all. I’d rather take a good herring, play around with it a little, get my hands dirty, but the appetizer in tartlets will be delicious - a guarantee.

I cut the herring into fillets and cut into small cubes. Who cares how I butchered - you can see, there are photos there, and even a video, how a professional does it.

The potatoes are boiled, it is necessary to make the usual mashed potatoes - I drain all the water, add a piece of butter, an egg slightly beaten with a fork,

salt, pepper to taste and knead well. If the puree turns out to be watery, you can add a little flour.

Further, the recipe says that silicone molds should be well lubricated with butter. I thought - why still smear silicone, nothing sticks to it anyway. For the experiment, I greased all the molds, but not two - let's see what happens.

I put mashed potatoes in molds (a dessert spoon each) and with wet hands knead along the walls.

I must say right away - the layer should not be made too thin, but not thicker than 5 mm - the potatoes will bake well. If you make the layer too thick, the potato tartlets rise as they bake. I have a couple of pieces just like that.

I bake in a hot oven so that the edges of the baskets are well browned. In the meantime, there is time - I cut cucumbers into cubes (pickle recipe)

and prepare curd. This time I did this: I added a few tablespoons of sour cream to the soft cottage cheese and rubbed it well to make a tender mass.

But I advise you to make the curd mass yourself, it is very simple. Larisa called it "ricotta", however, after reading Wikipedia, I found out that ricotta is cooked a little differently.

How to call this mass, I do not know, tell me who is in the know. Alexey Onegin must know for sure.

I take a liter package of kefir, in the evening (or in the morning) I put it in the freezer.

In the morning (in the evening) I cut the package,

I tie frozen kefir in a linen towel or several layers of gauze, hang it over a bowl.

After 8-10 hours, whey remains in the bowl, and in a towel - a very tender mass, something in between sour cream and cottage cheese, only 200 grams are obtained.

A very tasty thing, great for filling today's potato tartlets, thanks to Larisa for the recipe.

The baskets were baked, and here I realized that it was still necessary to lubricate the forms - the tartlets safely fell out of all the cells when turned over, and I had to pick them out of the two unlubricated ones.

It remains to put the filling in baskets, sprinkle with chopped dill (I used frozen)

and decorate with small cubes of sweet pepper. An appetizer in tartlets is ready while the baskets are hot - they crunch, after complete cooling - no.

Try it, friends, it is both tasty and beautiful, the defenders of the Fatherland will raise their hands in front of such a “power”.

From the snacks of my site, I also offer a wonderful one with sour cranberry jelly, try it.

Stay healthy, all the best to you and see you soon!

Calories: Not specified
Time for preparing: Not specified

With the holidays approaching, housewives often think about how to surprise their beloved guests this time. Traditional salads and snacks are no longer so original, and every woman strives to stand out with her uniqueness even in the culinary business. Although you can, for example, submit.
To surprise and please guests with something new and fresh, it is not necessary to spend a lot of effort and money, because you can always conjure yummy from improvised materials. I often have potato tartlets on my holiday table. It seems to be nothing new: potatoes, meat, cheese, but the form in which it is served plays a huge role. My tartlets always arouse curiosity and admiration, and all my friends have already rewritten the recipe. Use it and you and decorate your table with a novelty.
Ingredients listed are for four servings.

Potato tartlets stuffed with minced meat recipe.

Ingredients:
- potatoes - 3-4 large pieces;
- chicken meat (you can use pork, beef, etc. of your choice) - 400-500 grams;
- onion - 2-3 pieces;
- chicken egg - 2 pcs.;
- salt - a pinch;
- spices and herbs - your choice;
- lemon juice;
- butter - for greasing molds.

How to cook with a photo step by step

First, let's prepare the minced meat. We take out the chicken meat from the freezer, defrost it and pass it through a meat grinder. To make it easier to grind, you can first cut the meat into pieces. If the meat is passed through a meat grinder twice, then the tartlets will turn out more tender.

Add chopped onion (finely chopped or passed through a meat grinder), chicken egg, salt and spices to taste to the chopped meat. As for spices and herbs, I use black pepper powder, turmeric and dried dill, with thyme.

Mix everything thoroughly and leave for a while. The filling is ready.

Let's start peeling potatoes. For convenience, it is better to use a large one. We clean it and rub it on a grater.

Put the grated potatoes in a glass container and sprinkle it with lemon juice, which will prevent the potatoes from browning. There we add one chicken egg with salt to taste.

Again, mix everything until a homogeneous mass is formed.
To prepare this dish, you will need silicone molds. You can buy them either in the supermarket or in a specialized pastry shop. So, generously grease the molds with butter.

Place chicken mince in the middle.

We heat the oven well, send the potato tartlets with the filling there and bake for 40 minutes. The dish is almost ready if a tender golden crust has formed on it.

Before removing the finished tartlets from the oven, sprinkle them with grated cheese. Bake until the cheese is melted.
The holiday appetizer is ready.

Best served still warm. Having laid out each tartlet on a saucer, you can decorate them with a sprig of greens. Serve with sour cream or aioli sauce.
Bon appetit and merry feast!
Irina Sazonova prepared potato tartlets stuffed with minced meat.
Well, we recommend to cook as a cold appetizer

Potatoes, as usual, were peeled, washed, cut into pieces and put to boil in salted water.

I took care of the herring myself. You can, of course, buy ready-made fillets or preserves, but personally I don’t like them. No matter how much I bought all sorts of different ones, they didn’t have the same taste and that’s all. I’d rather take a good herring, play around with it a little, get my hands dirty, but the appetizer in tartlets will be delicious - a guarantee.

I cut the herring into fillets and cut into small cubes. The potatoes are cooked, it is necessary to make the usual mashed potatoes - I drain all the water, add a piece of butter, a lightly beaten egg with a fork, salt, pepper to taste and knead well. If the puree turns out to be watery, you can add a little flour.

I put mashed potatoes in molds (on a dessert spoon) and with wet hands knead along the walls. I’ll say right away that the layer should not be made too thin, but not thicker than 5 mm either - the potatoes will bake well. If you make the layer too thick, the potato tartlets rise like yeast pies when baking. I have a couple of pieces just like that.

I bake in a hot oven so that the edges of the baskets are well browned. In the meantime, there is time - I cut cucumbers into cubes (here is the pickling recipe) and prepare the curd mass. This time I did this: I added a few tablespoons of sour cream to the soft cottage cheese and rubbed it well to make a tender mass.

But I advise you to make the curd mass yourself, it is very simple. Larisa called it “ricotta”, however, after reading Wikipedia, I found out that ricotta is prepared a little differently. I don’t know how to call this mass, tell me who is in the know. Alexey Onegin must know for sure.

I take a liter bag of kefir, in the evening (or in the morning) I put it in the freezer. In the morning (in the evening) I cut the bag, I tie the frozen kefir in a linen towel or several layers of gauze, and hang it over a bowl.

After 8-10 hours, whey remains in the bowl, and in a towel - a very tender mass, something in between sour cream and cottage cheese, only 200 grams are obtained.

The baskets were baked, and here I realized that it was still necessary to lubricate the forms - the tartlets safely fell out of all the cells themselves when turned over, and I had to pick them out of the two ungreased ones (you know, show them nIzya).

It remains to put the filling in baskets, sprinkle with chopped dill (I used frozen) and decorate with small cubes of sweet pepper. An appetizer in tartlets is ready while the baskets are hot - they crunch, after complete cooling - no.

Potato "Anna"

1 kg potatoes
Grease for molding
200g butter
Vegetable oil, salt, pepper

This is a dish of French cuisine, and, as you know, French cuisine is famous all over the world, try to cook this dish, especially since there is nothing complicated in cooking.

Peel the potatoes, cut some into slices 2 mm thick and dip in cold salted water for 10 minutes. Lubricate the baking dish with fat and heat until the fat begins to smoke. We remove the form from the fire and, using a fork, cover the bottom and walls of the form with potato slices soaked in salted water so that they are one on top of the other, like scales. Cut the remaining potatoes into thinner circles no more than 1 mm thick and fry them in oil, then lay them in layers in a mold, salt, pepper and pour each layer with melted butter. We cover the form with a lid and put on fire for 15 minutes, and then in the oven for 35-40 minutes. Serve on the table, removing from the form, the potatoes look like a golden pie.

WHAT TO REPLACE MAYONNAISE?
If for some reason you do not use mayonnaise, there is a worthy replacement for it - this is a sauce that is not inferior to mayonnaise, but, on the contrary, is more useful. Replacing mayonnaise with sauce:
3 tbsp olive oil
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon mustard
7 tbsp sour cream
salt and pepper - to taste.
Mix until smooth oil, lemon juice, mustard, salt, pepper. Add sour cream and mix. Suitable for all salads where mayonnaise is required. Can be smeared on sandwiches. Also very tasty.

Stuffing for lavash rolls

Expand the pita bread (thin), put the filling on it and roll it into rolls or envelopes. Let soak for 30 minutes. Put on a plate and decorate with herbs. Can be cut into slices.
Fillings for minced meat:
1) Grind 1 pack of crab sticks. Add parsley and dill, garlic and mayonnaise to taste. The filling should not be liquid. Add 100 g of grated cheese and mix.
2) Mix 200 g of cottage cheese with garlic, dill. Add mayonnaise, mix.
3) 200 g of Adyghe cheese, knead with your hands until crumbs. Add 100 g of Korean carrots, parsley and mayonnaise.
4) Mash a can of canned fish in oil. Add 200 g of grated cheese, dill and mayonnaise.
5) Grind 300 g of salted herring fillet. Add parsley and dill, 3 boiled eggs, 2 boiled carrots, grated. Add mayonnaise and mix.
6) Grate 200 g of ham on a coarse grater, add 100 g of grated cheese, garlic, dill and mayonnaise to taste.
7) Grate 200 g of ham and 100 g of cheese. Add 100 g of Korean carrots, dill and mayonnaise.
9) Combine 100 g of grated cheese with 200 g of fried minced meat, garlic, 1 can of white beans, 1 bell pepper and mayonnaise.
10) Grate 200 g of cheese. Add salt, mayonnaise and a lot of cilantro, dill and parsley.
11) Sauté 1 onion in vegetable oil and mix with 1 boiled egg, 2 boiled carrots, 2 processed cheeses (on a grater), mayonnaise and herbs.
12) Grate 1 fresh carrot and 2 fresh cucumbers. Add 2 tomatoes, 2 eggs, garlic, chopped walnuts, parsley, dill, mayonnaise.

Fish with vegetables in the oven

The fish is just delicious!

600-800 grams of fish, non-fat varieties and without bones
1 bulb
1 small zucchini or courgette
1 tomato
1 carrot
1 sweet pepper
300-400 grams of potatoes
salt, pepper, fish seasoning to taste
parsley, dill, green onion
vegetable oil for frying

If the fish is large, cut it into large pieces, fry the fish in a grill pan or just in a pan with a little oil on both sides, transfer to a plate and set aside for now.

Grate the carrots, cut the pepper into thin half rings, onion and tomato into cubes, zucchini into small strips, potatoes into not very thick circles.
In a frying pan, heat a little vegetable oil, fry the zucchini first until a golden transparent color, put the fried zucchini in a bowl, then add a little more oil to the pan, fry a little pepper, then add the onion, stir fry for a few minutes, add the carrots, fry the vegetables until transparent, then add the tomato and finely chopped greens, fry a little more, then transfer all the vegetables to a bowl of zucchini, salt and pepper the mixture a little, mix.

Then add a little more oil to the pan, fry the potatoes until golden brown, but not until cooked, add a little salt during frying.
Heat the oven to 200 degrees.
Put half of the vegetable mixture on the bottom of the baking dish, put the fish on top, salt a little, pepper and sprinkle with seasoning, put the fried potatoes on the fish, and the rest of the vegetables on top of it.

Cover the form with foil in 2 layers, bake the fish for 50 minutes, remove the foil 15 minutes before the readiness.
Enjoy your meal!

Potato salad with bacon

Hearty potato salad
/Lithuanian cuisine/

Ingredients:

Thinly sliced bacon (preferably hot smoked)
Boiled potatoes
Pickles
boiled eggs
Mayonnaise
Greens

Cooking method:

Boil potatoes in their skins. Grill bacon until nicely browned.
Finely chop the cucumbers, potatoes and eggs. Add chopped greens you like (you can add onions or its feathers). Season everything well with mayonnaise and mix.
We cut the bacon into thin slices and lay it out side by side, as it will soften in the salad itself and will not be tasty.

Salad with shrimps and peaches

1 layer - Boil the shrimp, peel. Fold on the bottom of a small saucepan. (Put cling film first) I sprinkled a little fresh dill on top of the shrimp.
2 layer-boiled egg whites (2 pcs) + mayonnaise mesh.
3 layer-any cheese on a fine grater + mesh of mayonnaise.
4 layer - fresh cucumber (fine grater) + mayonnaise mesh.
5 layer - egg yolks + mayonnaise.
6th layer - finely chopped canned peaches (pineapples are also possible) + mayonnaise mesh.
The last layer is boiled potatoes (2 pcs) on a fine grater.
Wrap the ends of the film, and in the refrigerator. For impregnation. Before serving, turn the saucepan over, carefully remove the salad, carefully remove the film. ALL IS READY.

SHAURMA
Ingredients:
Lavash Armenian - 1-2 pieces
Cream cheese - 1 tbsp
Salad - 1 sheet
White cabbage
Carrot
Tomato - 1 pc.
Ham - 2 slices
Chicken breast
Salt and pepper

Cooking:

Boil chicken breast. It will take quite a bit.
Cut off a couple of oblong slices, and fry a little if desired.
Cabbage finely chop or grate. Grate carrots on a coarse grater.
Cut off 2-3 small slices of tomato, and a couple of slices of ham.
We start to form a roll:
We take pita bread and grease it with cream cheese. Arrange evenly torn lettuce leaves on top. Then cabbage, carrots, tomato slices, ham and finally chicken.
Roll carefully and enjoy. Roll with ham and cheese is ready!
Enjoy your meal!

PIZZA FAST
Dough:
0.5l kefir
2 eggs
1 tsp salt
1 tsp soda
3-4 st. flour

Filling:
1 p. ketchup
2 onions
200 g champignons
300 g sausage
0.5 l mayonnaise
hard cheese

Cooking:
1. Knead the dough a little thicker than for pancakes.
2. Grease a baking sheet with sunflower oil, sprinkle with breadcrumbs, lay out the dough and level it.
3. Distribute the ketchup over the dough with a lattice.
4. Cut the mushrooms into strips, sausage into cubes or strips.
5 Put everything on the dough, you can decorate with tomatoes.

SALAD "BUNCH OF GRAPES.

Products:300g. boiled chicken breast,

3 boiled eggs

2 green apples

100g hard cheese,

100g pine nuts

,300g. seedless grapes

,salt,

mayonnaise,

lettuce leaves.
Cooking:

Cut the chicken meat into cubes, grate the eggs on a coarse grater. Peel the apples, remove the core, cut the pulp into cubes. Cut the grapes in half lengthwise, grate the cheese on a coarse grater. Put the salad on a round dish, on the lettuce leaves. .1 layer - chicken meat, 2 layer - eggs, 3 layer - apples, 4 layer - nuts, 5 layer - cheese. ", laid out from halves of grapes

Rub a pound of any white fish fillet with a teaspoon of salt and a quarter teaspoon of pepper. Put the fish in a baking dish. Finely chop one small onion. Cut 250 g of champignons not very finely and fry together with onions in 100 g of butter for 5 minutes. Without removing from heat, add 50 g of flour to the onion and carefully pour in a glass of sour cream. Salt, pepper and leave on fire, stirring constantly, until the mixture thickens. Pour the fish in the form of bays with this mixture and put in an oven heated to 180 degrees for 30 minutes. Garnish the finished fish with parsley.

Fish the Sicilian way

Clean large fish (for example, pike perch), gut and make oblique cuts on both sides of the carcass. Place half a slice of lemon into the cuts.
Put the prepared fish on a greased baking sheet, spread onions, diced potatoes, zucchini and thin slices of fresh mushrooms around in beautiful rings.
Salt and pepper the fish, drizzle with olive oil and water. Bake the fish in the oven at up to 180 degrees until cooked (the time depends on the size of the fish).

Salmon roll

and cheese
Ingredients:
800 g slightly salted salmon
75 g lightly salted cheese
200 g cream cheese
2 bunches of dill

Wash the dill, dry and chop. Crumble the cheese, mix thoroughly with cream cheese, kneading lumps with a spoon.
Using a very sharp knife with a wide blade, cut the salmon fillet into thin slices.
Lay a large piece of foil on the work surface. Lay salmon plates on it so that they slightly overlap one another.
Sprinkle salmon with an even layer of dill. Put a mixture of cheese and cream cheese on the salmon. Gently spread it over the entire surface. Roll up into a roll. Wrap in foil and refrigerate for 1-2 hours. Remove the foil from the roll, cut it into portions.

Ingredients:
1.5 kg trout
1 st. l. vegetable oil
1 small bunch of parsley
1 small bunch of dill
1 lemon
2 sweet peppers of different colors
coarse salt and freshly ground

pepper - to taste

Wash the fish, gut it and remove the gills. Then rinse the trout again and pat dry with a clean towel. Fold the baking foil in two layers, lay the parsley on it, then the trout. Rub the fish carcass with freshly ground pepper and coarse salt inside and out.
Wash the lemon, squeeze the juice from half the lemon. Mix freshly squeezed lemon juice with vegetable oil, coat the trout with this mixture and leave for 15-20 minutes. Slice the other half of the lemon into slices, then cut each slice in half. Make small cuts on one side of the trout (angle - 45 °) and insert lemon slices into them.
Wash, dry, finely chop the dill and fill the belly of the fish with it. Put the lemon from which you squeezed the juice there. After lifting the edges of the foil, fasten it so that the foil covers the fish well on all sides. Trout is baked in preheated to 180-190°C for 35-40 minutes. When baking is nearing the end (about 10 minutes before done), open the foil so that the fish is lightly browned.
Put the prepared trout on lettuce leaves. Peel the sweet peppers, rinse and cut into thin strips. Decorate them with trout and serve. (Peppers can be replaced with tomatoes)

Salad Ingredients:
potatoes - 3-4 pieces,
smoked chicken - 200 g,
onion - 1 pc,
canned corn

(or green peas - 200 g,

or pickled cucumbers - 2 pcs),
eggs - 3 pcs,
processed cheese - 150-200 g,
nuts (almonds or walnuts or pine nuts) - a handful
To decorate the salad you will need: almonds, rosemary or pine twigs or green onion feathers.

Recipelettuce Cedar cone:
Boil eggs and potatoes and rub on a coarse grater.
Finely dice the smoked chicken.
Scald the onion with boiling water so that it does not taste bitter, but it is better to marinate it completely in a small amount of vinegar (for 1 medium onion 100 ml of 6% vinegar, a teaspoon of salt and sugar, hold for 30 minutes, then drain the marinade, dry the onion with a paper towel).
If you use cucumbers in this salad, cut them into thin strips. Here I note that changing corn for cucumbers or peas, you get completely different tastes of the salad, for the festive table I usually make 3 cones with different ingredients on one plate, but this time all the corn went into another salad and the cones were 1 with cucumbers, 2 -I with peas, 3rd with both.
We rub the melted cheese on a grater, having previously frozen it - this way it will not stick together. Finely chop the nuts and then mix the cheese with the nuts.
We lay out all the prepared salad ingredients in layers, spreading each layer with mayonnaise:
1 layer of lettuce - potatoes;
2nd layer of salad - smoked chicken;
3 layer of lettuce - onion;
4th layer of salad - canned corn (either pickled cucumbers or green peas);
5th layer of lettuce - eggs;
6th layer of lettuce - cheese with nuts.
Laying out the layers, we give the salad the shape of cones. Or you can do it in layers. We decorate pine cones with almonds and herbs.
Make several small salads rather than one large one, otherwise it will look more like a pineapple than a cone. And don't spare the almonds or the buds will look bald.

Stars with mushroom pate
For this recipe we need:
puff pastry
mushroom pate (or any other)

Pate:
mushrooms 500 grams chopped, fried
butter or margarine - 200 grams,

mix with mushrooms. almonds, 100 g

- grind, add to the mixture.
Spices and a little olive oil at the end!

Defrost the dough, mold the stars into the shape and put the paste in the center in a spoonful. Put the same star on top.
Bake the stars for 15 minutes until golden brown.

MEAT SALAD

salad products

Chicken stomachs - 800 gr.,

Cucumber - 1 pc.

Green onion,

eggs - 7 pcs.,

dill, ginger - 30 gr.
For sauce:

Sour cream or mayonnaise - 3 tablespoons,

olive oil - 2 tablespoons,

salt pepper

Wash chicken stomachs well, cook in salted water for 1 hour. Hard-boiled eggs, peel, finely chop. Cucumber cut into cubes. Finely chop the onion and dill.
For the sauce, mix sour cream or mayonnaise, olive oil, finely chopped ginger. Cut the cooked chicken stomachs into small cubes.
We combine all the ingredients, add the sauce, a little salt, pepper, mix well.

Cheese snack on chips

Ingredients
100 g of semi-hard or hard cheese, 300 g of tomatoes, herbs to taste, 2 cloves of garlic, mayonnaise, potato chips (the chips should be wide), olives and olives for decoration

Recipe
Since the chips can get wet, I advise you to lay out the filling immediately before serving, or put the filling in a salad bowl, put the chips next to it. Guests, if desired, can spread the filling on the chips themselves.
You can prepare any filling,

taste.
Finely chop the tomatoes.
If the tomatoes are very juicy,

drain the juice.
Finely chop the greens.
Cheese grate on a fine grater.
Mix cheese, tomatoes, herbs.
Add extruded through

garlic press.
Add mayonnaise, mix.
Put the resulting mass on the chips.
Decorate with olives.

Hot spring rolls

Ingredients

cilantro - 3 sprigs
Starch - 1 teaspoon
Sunflower oil - 1 liter
Ginger root - 10 grams
Freeze vegetables with rice - 6 tablespoons
Starch - 1 teaspoon
Soy sauce - 120 milliliters
Orange - 2 pieces
Egg - 1 piece
Rice dough - 6 pieces

Lay two squares of rice dough on top of each other. Arrange cilantro leaves and mixed vegetables in the center. First, wrap the vegetables in one layer of dough, then in the next. Dip the rolls in boiling oil for one minute and transfer to a napkin to absorb the oil. Cut the finished rolls and serve with sauce. For the sauce, pour soy sauce into a saucepan, add thinly sliced ginger root, pour in orange juice and boil everything. Remove from fire. Dissolve starch in water and add a little to the sauce. Return saucepan to heat and stir everything. Pour the sauce into a bowl and let cool slightly.

SHRIMP CANAPES

WITH CHERRY TOMATOES

Ingredients for 6 servings:
250g ready-made puff pastry
24 large shrimp
12 cherry tomatoes
half a lemon
salt and ground black pepper to taste

Roll out the dough slightly in one direction. With a small notch (diameter about 2.5 cm), cut out circles from the dough and place on a baking sheet covered with parchment. Lubricate with a beaten egg and put in an oven preheated to 200 degrees. Bake for 15-20 minutes until golden brown. Then we take out and cool.
While the basics are baking, heat 1 tbsp in a frying pan over medium heat. vegetable oil. Put the shrimp, salt and pepper to taste. Fry until tender, 2 minutes on each side.
Transfer to paper towels to absorb excess oil. If you use boiled-frozen shrimp, it is enough to pour boiling water over them.
Cut the tomatoes into halves or quarters, depending on the size.
Cut the lemon into thin slices, cut each slice into 4 parts.
We impale shrimp, a slice of tomato, a slice of lemon and a puff base on a skewer. Repeat with the remaining products.

Chicken breast rolls with melted cheese and herbs

Ingredients:
Chicken fillet or breast

melted cheese,

Butter,

Greens, Spices, Salt,

Eggs, Breadcrumbs

Cooking method:
We take chicken fillet or breasts.
We beat him a little
Finely chop the greens.
Put a plate of processed cheese on the fillet, sprinkle it with herbs and put a piece of processed cheese and a piece of butter on top. Salt and pepper.
Roll up and fasten with toothpicks.
Dip the rolls in the beaten egg.
Roll them in breadcrumbs and repeat this procedure three times.
Then fry them in oil.
When the rolls are browned, wrap them in foil and put in a preheated oven for 20-25 minutes.

Rolls with ham and fish
20 servings

Ingredients:
pita bread (thin) - 2 sheets
for the first filling:
sweet pepper - 1 pc.

yellow and green
ham - 200 g
mayonnaise "SKIT Olive"

with Provence herbs" - 100 ml
mustard - 1 tsp
dill - 1 bunch
for the second filling:
lightly salted red fish fillet - 200 g.
cream cheese or cottage cheese - 200 g
mayonnaise "SKIT Provencal" - 50 ml
dill - 1 bunch
lemon - 1 pc.

Prepare a pasta for rolls with sweet pepper. Mix mayonnaise, mustard, chopped dill, season with salt and pepper.
Prepare pasta for fish rolls. Transfer cream cheese to a bowl, add mayonnaise, chopped dill, lemon juice, grated zest. Mix.
Preheat the oven to 180°C. Cut the peppers in half, remove the core, put on a baking sheet, sprinkle with vegetable oil. Bake in the oven for 20 minutes, then transfer to a bowl, cover with cling film and let rest for 10 minutes. Remove the skin from the peppers, cut the flesh into strips.
Cut the fish into thin slices.
Lubricate one pita bread with a mixture of mayonnaise, mustard and dill, put sliced peppers and ham on top. Lubricate the second pita bread with cream cheese with mayonnaise and herbs, and put pieces of fish on top.
Roll pita bread into rolls, cut into pieces in the form of rolls 2.5-3 cm wide.
Advice:
pepper for ham rolls can be omitted if the cooking time is limited. At the same time, the pepper must be cut into very thin strips.

Chicken baked

with potatoes

1 small chicken
4-5 pcs. large potatoes
2 cloves of garlic
a few sprigs of dill
small piece of butter
1 st. mustard spoon
1-2 tbsp. spoons of olive oil
0.5 tsp salt
hammer black pepper and seasonings to taste

Stuff the prepared chicken with garlic pieces. In a bowl, mix olive oil, mustard, salt, pepper and seasonings, grease the chicken with the resulting marinade from the inside and from all sides. Put dill sprigs and a whole clove of garlic inside the chicken, chop the abdomen with toothpicks, tie the legs together with a thread, pin the wings to the carcass with toothpicks. Put a small piece of butter on the breast under the skin (so the breast will be tender and juicy). Transfer the chicken to a tin drizzled with vegetable oil, while set aside, let it soak in the marinade for a few minutes.
Peel the potatoes, cut into medium pieces, transfer to a bowl, mix with salt and a little olive oil, spread the potatoes around the chicken.
Heat the oven to 200 degrees, pour a couple of tablespoons of hot water into the mold, put the chicken in the oven, bake until cooked (when pierced, the juice should stand out transparent, I baked for about a little more than an hour).
5 minutes before cooking, you can turn on the fan in the oven to get a crust.
Enjoy your meal!

Pork

With tomatoes

and cheese
Ingredients:
1 kg pork tenderloin,

3 tomatoes

200 gr hard cheese,

4 garlic cloves,

salt, black pepper

Cooking method:
Rinse the tenderloin, cut across into slices about 1.5 cm thick. Do not cut the slices to the end.
We cut the tomatoes into half rings, the cheese into slices.
Salt and pepper the pork, rub with finely chopped garlic. Don't forget to grate the slices in the middle.
Between the slices of pork we put slices of cheese and tomatoes.
Wrap the pork in foil and bake for about 1 hour in a preheated oven at 180 degrees.
Serve hot, cut into slices.

Potato

With chicken

in pots
Ingredients:
On the4 pot:

500 g chicken

10 potatoes

2 bulbs

2 carrots

sour cream,

200 g cheese

spices, herbs

Cooking method:
We cut the chicken into cubes, fry in vegetable oil until half cooked. Separately fry the onion. Three carrots on a grater, cut the potatoes into cubes, salt, add spices if desired.
Put in layers in pots: meat, onions, carrots, potatoes. Put 1 tbsp on top. sour cream, pour broth or water to a quarter of the height of the pot. Close the pots with lids and put in the oven. We bake until done. Before serving, sprinkle with grated cheese and add herbs.

Potatoes with turkey fillet baked with cheese

Ingredients:
500 g turkey fillet

(to fried

lay at the bottom of the mold

in one layer)

1 kg potatoes

(to cover the fillet

in several layers

and did not get a little

to the edge of the form)

200 gr cheese

1/2 cup milk or water

salt,

seasoning for potatoes

Cooking method:
We wash the turkey fillet, dry it, cut it into small pieces, salt and fry until half cooked. We lay out in the form to the bottom in 1 layer.
We clean the potatoes, cut them into rings about 0.4 cm thick. Lay them out in layers on the turkey fillet so that the top layer does not reach the edge of the mold a little. Salt and season each layer with seasoning. The author got 3 layers.
Tip: do not make many layers - the potatoes will cook for a long time.
Mix mayonnaise with milk and grease the potatoes.
We put in a preheated oven and bake for about 30 minutes at 200 degrees. Sprinkle with grated cheese and leave in the oven for another 10 minutes.

baked mushrooms

with cheese and tomatoes

Ingredients:

500 g champignons,
- 3 onions,
- 3-4 tomatoes,
- 100 g of cheese,
- salt, pepper - to taste,
-3-4 art. l. vegetable oil.

Cooking
Mushrooms cut into plates, boil for 10 minutes and put in a colander. Cut the onion into half rings, fry in vegetable oil until soft, then add the mushrooms and fry for about 10 minutes.
Cut the tomatoes into circles and fry separately. Cheese rub on a fine grater.
Put mushrooms with onions in a baking dish, put tomatoes on top and sprinkle with cheese. Bake in the oven at 180 degrees for 10 minutes.

Ingredients:
1 kg chicken wings
100 ml hot red Tabasco sauce
pepper
salt

Cooking:

Mix the sauce with pepper and salt, roll the chicken wings in it. Put them on a baking sheet and bake in the oven for 40-45 minutes. You can lay them out on a wire rack, and put a baking sheet with water down. Enjoy your meal!

rolls

eggplant
Ingredients:
Eggplant 800 g
Salt 1 tsp
Dill 100 g
Red tomatoes 200 g
Chicken egg 1 pc.
Garlic cloves 4 pcs.
Vegetable oil 60 ml

Lightly beat the egg with a fork. Cut the garlic as small as possible, mix with dill and salt a little. Dry the eggplant, dip in the egg. Fry on both sides until golden brown. For each slice of eggplant, put a slice of tomato, about a teaspoon of dill with garlic and wrap in a roll. Cover the finished rolls with cling film and let them lie in the refrigerator for at least an hour. Serve cold.

Chicken breast in bacon

INGREDIENTS
4 chicken fillets,
150 g soft cheese
8 strips of bacon
1/2 st. chicken broth

½ st. rose wine,
2 tsp. honey and starch
salt,
pepper.

Make cuts in the fillet in the form of a pocket. Salt and pepper. Cut the cheese into 4 slices and put one into the “pocket”. Wrap each piece of fillet with two slices of bacon, secure with a toothpick, put on a baking sheet and bake in the oven at 180 ° C 20- 25 min. For the sauce: bring the chicken broth to a boil, pour in the starch diluted with wine, add honey and let it boil. When serving, place the breasts on a dish and pour over the sauce.

Laying out in layers:

Chicken breast boiled.
Mushrooms fried with onions.
Eggs (protein) (to rub on a grater).
Hard cheese (grate).
Lubricate each layer with mayonnaise.
Sprinkle yolks on top

(Grate), decorate with olives.
Insert chips before serving.

SALAD "SITNY"

250g beef
2-3 pickled cucumbers (small)
1 large onion
1 large carrot
mushrooms (any)
2 eggs

Boil beef, cut into strips. We also cut cucumbers. Finely chop the onion, rub the carrots on a coarse grater and fry it in vegetable oil.
Boil eggs and finely chop.
Boil mushrooms and fry in oil.
Mix everything and season with mayonnaise.
You can sprinkle cheese on top.

Solyanka
Ingredients
- 2 liters of beef broth,
- 2-3 pickles,
- 200 g smoked brisket,
- 200 g smoked sausage,
- 6 sausages (preferably hunting sausages),
- 10-15 olives,
- 2 onions,
- 2 tablespoons flour
- 1 tablespoon of vegetable oil,
- 3-4 tablespoons of tomato paste,
- dill and spices to taste.

Cooking

1. Cook the beef broth. We take out the finished meat, cut it into cubes and send it back to the boiling broth.
2. We cut the cucumbers into cubes and send them to the pan, we also send pitted black olives there. Boil the broth for 15 minutes.
3. We cut the smoked brisket, sausage and sausages into small cubes, we send everything to the pan.
4. Fry finely chopped onion in vegetable oil, add flour and fry, stirring constantly. Add tomato paste, mix and send to the pan.
5. Add your favorite spices, finely chop the dill, send it to the pan and let it boil.
6. Turn off the heat, cover the pan with a lid and leave to infuse for half an hour.

Potato - 6 pcs
Ham - 150 g
Onion - 1 pc.
Parsley (to taste)
Butter - 1 tbsp. l.
Chili pepper (ground, to taste)
Salt (to taste)
Hard cheese (grated) - 50 g
Black pepper (ground, to taste)
green onions (to taste)
Wheat flour - 1 tbsp. l.
Egg - 1 pc
These stuffed potatoes can serve as a separate dish, as well as a delicious holiday side dish.

Boil potatoes in their skins. Chop green onions and parsley.
Dice the ham and onion, fry them in butter.
After mixing the roast with chopped parsley, cheese, green onions.
Cut the potatoes in half, after peeling, remove the pulp.
Cut the pulp into cubes.
Mix them with cheese and ham.
Well, but carefully mix, pepper, salt.
Fill the potato halves with the resulting mass, combine them, roll in flour, egg, flour.
Deep fry potatoes until golden brown.
We get tender potatoes with a crispy crust.

Braised Pork "Fricando" »
Required products:
Pork......................1 kg