8 most unexpected dishes for the New Year's table

New Year's Eve we traditionally associated with champagne, tangerines, Dressed Herring and, of course, Olivier. However, at certain times each finds the desire to come up and serve something new, totally unexpected, but no less delicious.

Website offers a revolution in the New Year's menu, so shares a few recipes that are sure to please your guests.



Salmon with cream sauce h3>






To learn how to cook, click here.

Ingredients:

0, 5-0, 7 kg of fresh fish a glass of cream 2 tablespoons of flour dill < juice of half a lemon spices to taste Preparation:

Cut salmon into portions pieces. Sprinkle them with salt and spices and marinated reserve. On a dry frying pan fry the flour to the extent that it has acquired a light golden color. Now in a pan a little warm up the cream and pour them fried flour. Most importantly - all carefully stir until smooth to avoid lumps formed. Pour the sauce in a separate bowl and add lemon juice. We grind herbs, add it to the sauce and stir until smooth. Salmon lightly fry in a well-heated frying pan in a little vegetable oil. Serve the fish with the sauce and enjoy.







Salad with squid and pear h3>






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Ingredients:

400 g squid 1 onion 1 pear 4 eggs 100 g cucumber 1 carrot mayonnaise parsley Preparation:

Clean and boil squid. To do this, boil water in a saucepan two. In one of them, and send scalding squid under cold water - skin peel off instantly. It is necessary to wash it under running water, and then pull out the entrails and the chord. Put on squid in the skimmer and drop into boiling water in a second pan, give it a boil again and take out. It is necessary to squid turned gentle and soft. After boiling chilled squid cut into strips. Eggs cook. Separately, mash the yolks into crumbs, and in another bowl three on a coarse grater proteins. Shred on a grater also separately boiled carrots, canned pickles and pear. Pear clean from skin and immediately lubricates mayonnaise to keep it dark. More scalded with boiling water chopped onions. Take a serving ring (as if it is not, you can put layers in a common salad bowl) and put all the ingredients of the layers, causing the mesh of mayonnaise. The order of the layers so: ½ of the squid, onion, carrot, pear, remaining squid, cucumber, egg yolk, egg protein concludes. With pears better to drain the juice, or salad can be too rich and leak. It is necessary to remove the ring and garnish with lettuce leaves parsley and fresh or pickled (like me) grapes. Serve immediately, as the layers are impregnated instantly.







Truffle cake with white chocolate mousse h3>






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Ingredients

bitter chocolate - 220 g butter - 220 g Sugar - 1 cup eggs - 6 pcs < cocoa powder - ½ cup vanilla - 1 teaspoon salt - 1 teaspoon warm water - 1/3 cup instant coffee - 1 tablespoon white chocolate mousse:

white chocolate - 165 g baking powder - 3 tablespoons butter - 3 tablespoons yolk - 4 piece li > sugar - 2 tablespoons vanilla - 1 teaspoon heavy cream - 1, 5 cup + 2 tablespoons Preparation:

Heat oven to 175 degrees. Form for the cake to lay parchment paper. Melt the butter, add the chocolate chips, stirring until chocolate is melted. Dissolve coffee in hot water, add the vanilla and salt. Add to the chocolate mixture. At this time, whisking eggs and sugar for about 5 minutes (they should be doubled). Pour the cocoa and mix until smooth. Mix the two masses. Pour the batter into the pan and bake for 50 minutes. Mousse. White chocolate mangled pieces, mix with butter, baking powder. With 30 seconds to send in the microwave, stirring a couple of times at intervals. At this time, beat the egg yolks with the sugar in a heat-resistant bowl. Put in a water bath. Keep heat for about 5 minutes until thick. Remove from heat, add vanilla and white chocolate mixture. Pour 2 tablespoons of cream and stir until smooth. Cool to room temperature. The remaining 1, 5 cups of cream to whip up the air peaks. 1/3 cup of the cream to enter into the chocolate mixture, then the rest. Mousse pour in the chilled base and send in the refrigerator for an hour. To decorate sprinkle with cocoa powder.







Stuffed mushrooms h3>






To learn how to cook, click here.

Ingredients:

large mushrooms - 10. onion - 1 pc. Cheese - 150 g bread crumbs - 1 tbsp. l. (no slides) salt freshly ground pepper Preparation:

Mushrooms wash and dry. Carefully separate the legs of mushrooms so that the cap remains intact. Hats mushrooms out onto a greased baking sheet (or baking dish), a little salt. For the stuffing chop the onion (finely rings or quarters), cut the legs mushrooms, cheese grate on medium grater. Onions fried in a pan with vegetable oil (about 2-3 minutes). Add to the pan with the onion feet mushrooms, salt and pepper and fry the mushrooms and onion for about 5 minutes (you can add chopped garlic). Add to the pan with the mushrooms and onion bread crumbs or bread crumbs and mix well. Mushrooms with onions and breadcrumbs a little cool. Then mix with half the grated cheese. Cooked stuffing put in a cap mushrooms, sprinkle with the remaining cheese. Stuffed mushrooms baked in the oven for about 10-12 minutes at a temperature of 190-200 ° C.







Tuna salad with feta cheese h3>






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Ingredients:

240 g canned tuna 150 g feta cheese 6 quail eggs 400 g of corn 6 tomatoes Cherry 1 cucumber 1 tbsp. l. olive oil 2-3 leaf lettuce green beam black pepper salt to taste ul > Preparation:

Canned tuna We get out of the jar and a little crush with a fork. Boiled quail eggs cut in half, feta cheese - small cubes, and tomatoes and cucumbers - large pieces. Green hands and tear into large pieces.

2-3 portions posudinki lay lettuce. On top, gently stirring, put all the ingredients: tuna, corn, eggs, feta, vegetables, herbs. Corn pre-pour juice. Add salt and pepper to taste. Refill salad with olive oil.









Basel Schnitzel "Cordon Bleu» h3>





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Ingredients:

4 pieces of veal (escalopes 100 g of about 2 cm thick) 4 slices of cheese and 25 g (Gruyere or Emmentaler) 4 slices of ham 25g (cooked or smoked ham) 1 egg 70 g flour 100 g breadcrumbs 100 g butter li > salt Preparation:

Scallops were dried with paper towels and season with salt them. Penetrate each escalope so as to make it deeper, but not through a "pocket". Prepare the stuffing. To do this, put thin slices of ham about the same size slices of cheese and put together in half. Put the stuffing inside the meat "pockets". Each boned cutlet in flour, then dip in beaten egg and bread crumbs. Immediately spread the scallops on a heated pan with melted butter. Fry meat at high heat on both sides for about 16 minutes 4 minutes on one side, then the same amount of the other, are repeated. If scallops are thick, it will take a little more time. The signal for the fact that the steaks are ready, they will be flowing out of the cheese. At this point, you can remove the pan from the heat and serve "Cordon Bleu" to the table with any side dish.







Tiramisu with cherry h3>





To learn how to cook, click here.

Ingredients:

1 can of mascarpone cheese - 500 g 1 \ 2 cup sugar 1 package vanilla sugar biscuits "ladies' fingers" < / 100 g of milk 400 g frozen cherries (can compote) Preparation:

Cherry thaw and pour 1 \ 4 cup of sugar, pour the resulting juice. Maskapone diluted milk, add 1 \ 4 cup sugar and vanilla. Thoroughly stir to avoid lumps. Put on a plate or in a bowl cookies, spread it with cream, put the cherry on top of the cream, repeat layers. Top oil cream, sprinkle with cocoa powder and decorate with cherries. Cool at least 2-3 hours.







Tartlets with salmon and avocado h3>





To learn how to cook, click here.

Ingredients:

10-15 tartlets (I finished) 1 ripe avocado 100 g soft melted cheese (which is smeared) 2 tbsp . l. sour cream or mayonnaise 80 g salmon salted (+ to decorate) salt and ground pepper to taste herbs for decoration Preparation:

Avocado cut in half lengthwise, get the bone. Make an incision, a teaspoon to choose the flesh, which is then cut into small pieces. Avocados are folded into a bowl of a blender. Add mayonnaise (or sour cream), processed cheese, salt (if desired), pepper (at this stage, you can immediately add the salmon, but I added it later). Beat the blender into a homogeneous mass. Add the salmon, cut into small pieces, whip. Put the mass in a plastic bag (if there is no special device), to make a very small cut corners to further squeeze out a lot. Fill tartlets avocado mousse and salmon. Garnish with a slice of salmon ready tartlets and greens.









via hozoboz.com/recepty/semga-v-slivochnom-souse-recept-prigotovleniya/

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