New Year's menu from Olga Matvey

On the eve of winter holidays, each hostess thinks about the question of what to cook, what dishes to choose, how to diversify. Christmas menuHow to surprise and surprise guests at home. Festive salads, original snacks, delicious pastries - without all this it is impossible to imagine a New Year's table.

Festive menu for the New Year - 2021



Today's edition. "Site" I decided to come to the aid of my dear reader and prepared a festive menu for you. Christmas-table. Recipes from Olga Matvey!

Ribs in the oven "Meat foam"



The ingredients

• 2.5 kg of pork ribs (15–20 cm high)
• 1kg ground meat
• 1kg champignon
• 2-3 bulbs
• 5 cloves of garlic
• salt, pepper to taste
• feeder

Preparation

1. Place the ribbon on the table with the meat side up. Rub it with chopped garlic and then salty and peppery to taste. Leave it for an hour.
2. Half a pound of mushrooms cut the plates, send to the frying pan until the excess moisture evaporates. Onions finely chop and roast to a golden color separately.
3. Farsh salty, pepper. Half of the fried onions are mixed with minced meat, half with fried mushrooms.
4. The bottom and sides of the detachable shape (I have a diameter of 20 centimeters) are covered with foil. Ribs are placed vertically along the perimeter of the shape to make a ring. In the center on the bottom lay out half the mince, on top lay out mushrooms with onions, then the remaining mince.
5. Hold the edges of the ribs with swords. In addition, tie the ribs with culinary twines so that they do not disperse. Lift the edges of the foil, cover the structure with them. Bake in a preheated to 180 degrees oven for 1.5-2 hours.
6. With the help of toothpicks, fix mushrooms on the surface of the product. Grease your hats with sunflower oil. Send ribs into the oven for another 15 minutes.

Pancakes with red fish



The ingredients

• 500 ml of milk
• 4 eggs
• 50ml vegetable oil
• 1 tbsp sugar
• 170-190g flour
• 300g red fish (low-salted)
• 3 tbsp mayonnaise
• 300g Philadelphia cheese
• 50g parsley
• 1 tsp Italian herbs
• 0.5 tsp salt
• pinch

Preparation

1. In a deep bowl, combine eggs, milk, vegetable oil, sugar, salt and a pinch of soda. Stir it well.
2. Sip the flour and add parts. Stir it well. The consistency test should resemble sour cream.
3. Heat the pan and grease it with vegetable oil. Evenly distribute the dough throughout the pan, fry pancakes on both sides until ready.
4. To prepare the filling, you will need a little salted red fish. It can be salted at home or bought ready-made. Take the skin off the fish and cut it in small pieces.
5. Mix mayonnaise and Philadelphia cheese in a convenient container, but you can take any creamy or soft cheese. Add Italian herbs to mayonnaise and cheese, mix well. Cut the parsley finely. Adjust the amount of parsley to your taste.
6. To form a snack, lay out 2 teaspoons of cheese and mayonnaise on a pancake, evenly distributed throughout the pancake. Sprinkle parsley on top. At a distance of 1.5 cm from the edge of the pancake, place the pieces of fish vertically. Turn the pancake into a roll. The resulting tubes cut diagonally into portions.

Potatoes with bacon



The ingredients

• 10 small potatoes
• 10 bacon slices
• 30g butter
• 40 ml of vegetable oil
• 40g yogurt
• 40g sour cream
• 1 tsp Italian herbs
• 2 cloves of garlic
• 50g rosemary
• 40g parsley
• 2 bay leaves
• salt, pepper to taste

Preparation

1. Boil the potatoes. In boiling water add rosemary, bay leaf, a mixture of peppers and salt. Boil potatoes until semi-ready (about 10 minutes). Let me cool for 5 minutes.
2. Slice bacon, if it is without a fatty layer, grease with butter and wrap the potatoes in bacon. Hold it together with a toothpick.
3. In the form for baking, send a piece of butter and pour a little sunflower oil. Put all the potatoes, salti and pepperchi to taste, close with foil and send to the preheated to 180 degrees oven for 20-25 minutes.
4. To prepare the sauce in a convenient container, mix fatty sour cream and Greek yogurt. The consistency should turn out like a regular sauce. A little less thick than sour cream.
5. Add the crushed garlic and some Italian herbs, salti and pepperchi. Add the shredded parsley. Stir it well.
6. Serve the finished potatoes with the sauce.

Meat bread



The ingredients

• 600g chicken breast
• 250g ham
• 150g plate-cut bacon
• 200g cheese
• 4 eggs
• 4-5 tbsp flour
• 4-5 tbsp. l. cream (fat 30%)
• 1 tsp paprika
• salt, pepper to taste
• provenza

Preparation

1. Cut the chicken fillet along the plates and then beat it off. Smell it and taste it.
2. The bottom and sides of the rectangular shape for a cupcake lay out with bacon plates so that the edges hang far beyond the shape.
3. 3 eggs mixed with Provencal herbs and a pinch of salt. Chicken plates (2-3 pieces) collapse in flour, perch in egg mixture, lay out on the bottom of the form. Place some ham slices on top, sprinkle some cheese. Alternate the layers until the form is filled.
4. Shake the remaining egg with cream and paprika. Field a mixture of the contents of the form. Free edges of bacon plates cover the top layer of bread.
5. Cover with foil, and then bake in a preheated to 180 degrees oven for half an hour. Do not remove the finished bread from the form until it is completely cooled, then send the dish to the refrigerator for the night. Take the meat bread out of the uniform and serve it to the table.

Old Harbor Salad



The ingredients

• 1 bulb
• 250g cod liver
• 160g melted cheese
• 2 boiled potatoes
• 3 boiled eggs
• 1 apple
• 1 boiled carrot
• 150 ml of water
• 1 tsp sugar
• 30 ml vinegar 9%
• 30g walnuts
• 30g dill
• mayonnaise
• salt, pepper to taste

Preparation

1. Cut the bow with thin semi-rings, put it in a small container, pour marinade and leave for 15 minutes. For a marinade, mix the water with vinegar, sugar and a teaspoon of salt.
2. Dry nuts in a dry pan, grind. Take the cod liver out of the oil, cut into small cubes, then return to the container with butter and mix well.
3. On a wide flat plate lay a layer of grated on a grater with large holes of potatoes. Sprinkle it with mayonnaise. Lay out a slightly squeezed onion, and on top - cod liver and grated melted cheese.
4. Put a mayonnaise net on the cheese, sprinkle grated eggs. Mash the egg layer with mayonnaise. Put a layer of grated apples and carrots on top. Decorate the salad with crushed dill and nuts.

Pickled mushrooms



The ingredients

• 0.5 kg of mushrooms
• 1 bulb
• 1 carrot
• 2 tsp sugar
• 1 tsp salt
• 3 tbsp vinegar (9%)
• 1 tbsp vegetable oil
• 2 bay leaves
• 10 peas of black pepper
• 3 peas of sweet pepper
• 3 cloves of garlic

Preparation

1. Clean the bulb, cut it in half and cut it with half rings. Carrots also peel, wash and sodium on a large grater or on a carrot grater in Korean.
2. In the pan pour vinegar and vegetable oil, as well as salt, sugar and spices: bay leaf, 3 peas of scented pepper and 10 - ordinary black pepper, crushed cloves of garlic.
3. Wash the mushrooms, dry and also send to the pan to the marinade.
4. Put the onions and carrots on top. Cover the pan with a lid, put on a medium fire for 7 minutes, then turn off the fire and leave until completely cooled.
5. Stir the mushrooms and put them in the refrigerator overnight.

The advice of the editorial board A as a dessert I suggest to prepare the most delicate cake "Heaven to taste". Believe me, this is a temptation, not a recipe! The cream just melts in the mouth, especially when the cakes are well soaked in apples.







These recipes will save you free time, as most of the dishes can be prepared in advance (a day or even two). Perfect balance of taste, beauty and availability of products! I recommend it to all hostess. note up These are good recipes.