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Quick menu for the New Year holidays

It sometimes happens that there are no problems with money, but there is just not enough time. We have drawn up a menu for the New Year holidays, which takes a maximum of 2 hours to complete.

In all other respects, it is the embodiment of luxury.

The key point of this recipe is that champignons should be small in size — the smaller, the better.

And very fresh.

Remove from the box of champignon plastic wrap, put it under a stream of cold water — for about a minute. Fold 3-4 pieces of paper towel in a pile and pour out the washed mushrooms on it. Drain.

Then cut the mushrooms into halves and fold into a large bowl.

Take a lemon, cut it into two halves and chop the pulp of each half with a fork 3-4 times.

Squeeze the juice of one half into the mushrooms, add a pinch of salt and 1 tbsp. l good olive oil. Stir, squeeze the juice from the remaining half of the lemon, add another spoonful of oil.

Stir, cover with foil and refrigerate.

After 10 minutes, the mushrooms can already be eaten, and after 30 minutes even more so.

Serve, sprinkled with cheese — just pick it with a fork straight from the pack.

Beans with mint, green onions, basil and lemon

Snack is simple, like a pea.

Or bean.

The main thing — buy a good canned white beans, preferably creamy or Lim, and the standard bunch of regular mint, green basil and green onions.

Open a can of beans, fold it in a colander and gently rinse with cold water. Leave to dry slightly.

Meanwhile, deal with greens.

Separate the leaves from the stems of mint and basil (discard the stems), coarsely chop them together with green onions.

Put the beans in a bowl, squeeze the top half of a lemon, pour 1 tbsp. l olive oil and mix. Refrigerate before serving.

Immediately before serving, sprinkle with prepared greens and mix again.

Dishes of this type in Russia are called «Julien», and in the rest of the world — ala kokot, because the dishes for their preparation are called kokot.

You must have seen such a tiny saucepan. Very elegant thing.

The dish is the same.

We do not cook it from mushrooms (as is usually the case), but from veluté sauce with the addition of parmesan.

Grate 50 grams of Parmesan cheese on a fine grater.

Put the pan on medium heat. Take a sieve and sift through it 3 tbsp. l flour, right on the pan.

Add butter — 40-50 grams, cut into small pieces.

Cook, stirring with a wooden spoon, until the flour and butter form a single mass. Pour in a small bag of cream (fat — what you want, but we advise at least 20%) — a thin stream, little by little and constantly stirring.

Then pour a glass of milk at the same rate.

3 minutes after adding the milk, remove the sauce from the heat, season with a pinch of grated nutmeg. After a minute, add the grated parmesan and stir until dissolved. Try the sauce — and, if you see fit, season it with salt and black pepper.

Shred the cocottes with half a clove of garlic, spread the sauce over them, lightly sprinkle with grated cheese and put in the oven or under a preheated grill until golden brown.

Big salad

Grand Salad is a must-have dish on the menu for the new year.

In addition, it is very simple, variable and charming.

You will need 2 packs of greens. One is the packaging of a ready-made green salad (it can be a classic lettuce, iceberg lettuce, an oak-leaved lettuce or some other salad with a neutral flavor — or a mixture of such salads).

The second is the packaging of a salad with a more spicy taste (chair salad or rucola).

Both salads should be unpacked, put in a large bowl and mix.

For refueling mix 3 tbsp. l vegetable oil, 1 tbsp. l white wine vinegar and 0.5 tsp. sweet ready mustard. Salt (from the heart) and pepper (to taste). Garnish can choose what you want.

We like several options: sliced ​​brie or camembert cheese; white croutons; cold boiled potatoes; slices of salted salmon.

Pour salad dressing, quickly mix, quickly lay on the plates, quickly put on top of any of our proposed side dishes (but only one! Excess here is useless) — and quickly quickly serve to the table.

This hot you cook a maximum of 20 minutes.

No matter how hard you try, slower will not work.

Preheat oven to 180 ° C.

Grate 100 grams of Gruyere cheese and 100 grams of Emmental cheese on a fine grater. Take a package of thinly sliced ​​bacon, print it.

Place the bacon slices on a large plate and place them in the freezer. Place 8 chicken breast fillets on a chopping board and gently knead them with the heel of your palm.

Then sprinkle the fillet with vegetable oil and sprinkle with black pepper.

Remove the bacon from the freezer.

Wrap each fillet in 2 slices of bacon — tightly so that the fillet is completely closed. Place the convolutions on a baking sheet.

Cut 3 slices of white bread, cut them into medium-sized pieces, scatter next to bacon-wrapped chicken fillet. Take 3 medium apples, cut them into slices, remove the core.

Put the apples on a baking tray.

Place the pan in the preheated oven for 10 minutes.

Meanwhile, make the sauce. Take a medium-sized saucepan, rub with a half clove of garlic.

Pour 1 cup of chicken broth and 2 glasses of white dry wine into it.

Put on a strong fire. When the wine starts to boil, add all the grated cheese. Reduce heat to medium and cook, stirring until the cheese is melted.

Remove from heat, add grated nutmeg, black pepper and white pepper on a pinch.

Immediately after this add 1 tsp. softened butter and stir.

Arrange chicken fillet, bread and apples, pour hot sauce generously — and go!

Fish, in principle, is prepared very quickly, and this recipe is so instant.

Peel 2 white onions, cut them into large feathers.

Peel 4 cloves of garlic, cut them in half.

Take the average bunch of parsley, separate the leaves from the stems, set them aside, and chop the stems.

Put on the fire pot with a thick bottom, pour 3 tbsp. l vegetable oil and 1 tbsp. l olive oil.

After a minute, add onion, garlic and chopped parsley stalks, mix. After 3 minutes Pour 1 glass of dry white wine, mix.

Cook until the smell of alcohol disappears.

Pour in 2 cans of grated tomato pulp, add 1 tbsp. l good ketchup and put a tablespoon of capers, mix.

As soon as it boils, carefully put in the pan 8 fillets of white sea fish (for example, cod). After 5-6 minutes, arrange the fish in plates, pour tomato sauce (do not forget to put the stewed onions — it is incredibly tasty!), Season with salt and black pepper to taste, sprinkle with parsley leaves and serve.

Crisp white bread is enough as a side dish.

Fresh pineapple, bananas in caramel and ice cream

Easy and tasty completion of our menu for the new year.

The hardest part of this recipe is to properly peel and chop the pineapple.

From this and should begin.

First, cut off the leaves of pineapple. Then cut it in half in half, cut the top from each half so that such large “washers” are obtained. Place one of the resulting washers on the chopping board, take a large, sharp knife and begin to cut off the peel — using cutting strips of confident top-down, rather thick strips.

Cutting off the peel, do not waste time. If it is too thin, hard points will remain on the surface of the pineapple, but they should not remain. Of course, you can also arm yourself with a small knife for cleaning vegetables and carefully cut these points, but this will take time.

So, when the whole peel is cut, cut the pineapple into circles about 0.5 cm thick, and cut a hard core out of each such cup.

In principle, everything.

With bananas and caramel, the situation is simpler.

Put a medium-sized saucepan on medium heat, put a piece of butter in it — 25-30 grams, immediately add 3-4 tbsp. l brown sugar and 1 tsp. vanilla sugar, shake gently.

While the oil is warming, peel 2 bananas and cut them into circles. Shake the saucepan once again, put the prepared bananas, mix to make the caramel cover the bananas, and warm for about a minute.

Spread bananas with caramel on plates, lay side by side on a pineapple mug, and on top of a huge spoonful of creamy ice cream.

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