The best recipes for special events

Varied, tasty, hearty meals from Layfhakera. Appetayzery, soups, main, dessert and drinks - here you will find recipes for the most delicious dishes for the holiday table.

At this time Cover the foil pan, put it on top of the bars. Preheat oven to 180 ° C.

Wrap each cheese ball fish. To be perfectly smooth sphere, Wrap them in plastic wrap and roll it between your palms.

Keep the balls in the refrigerator before serving. Before the feast chop chives (can be replaced by an ordinary chives or other herbs to taste). Place the cheese and fish balls on skewers and dip it in a bow.

Fry the chicken in olive oil and onions. When the latter acquire a golden color, add the tomato, salt and pepper.

Bake in oven at a maximum temperature until the cheese does not form crispy (10-20 minutes).

Start with the marinade. Combine all liquid ingredients, add the garlic, passed through the press, the juice of half a lemon and zest, grated on a fine grater. Season with salt and pepper, sweeten. All mix thoroughly.

At this time, square sheets of dough, cut diagonally to from each received two triangles.

Wrap the shrimp test: triangle top, wrap inside, and shrimp tails leave open. The dough does not expand, brush the edges with a mixture of flour and water and press.

Shrimp fry in the oil for 2-3 minutes. Put them on paper towels to remove excess oil.

Prepare the sauce. In a small saucepan, combine the sugar, rice vinegar and water. Keep on heat until the sugar is completely dissolved. Add the crushed garlic, hot sauce and red pepper Coarsely. Simmer until the sauce thickens. Then add flour mixture and corn starch, and salt. Mix thoroughly. Remove the sauce from the heat and let cool.

In a small saucepan, heat the balsamic vinegar for 5-10 minutes, until thickened. Do not forget to stir.

Cherry tomatoes, rinse, dry and pinned on skewers. Push followed by basil leaves and slices of mozzarella.

A few sprigs of dill wash, dry and finely chop. Mix green with cream cheese, lemon juice, salt and pepper.

Soak the beans in cold water for several hours or overnight. When it swells, wash it, fill it with fresh water (1.5-2 liters) and put to boil.

Finely chop the onion and fry it in vegetable oil until transparent (make sure that the color has not changed).

In a large saucepan or frying pan, melt butter over medium heat until foaming. Add the onions and, stirring, fry until tender, about 8 minutes. Reduce heat to low and cook, stirring from time to time, until the onions are sweet and will not acquire a golden brown color (1 to 2 hours). If you suddenly begin to be burnt onions, add a tablespoon of water, otskrebite burnt pieces and continue cooking. Season with salt and pepper.

Add the wine and bring to the boil, while continuing to scrape the burnt bits of onion. Prepare no more than 3 minutes, until there is a smell of alcohol. Pour in the broth, add the thyme and bay leaf. Add the heat and bring the soup to a boil. Then reduce the heat and simmer for 20 more minutes.

Preheat the oven. Rub the garlic bread, spread with butter. Ladle the soup into a pot, put the resulting toast (crushing them with a spoon, they sank to the soup). Everything as it should sprinkle with cheese and send it in the oven. There hold, until the cheese melts. Before serving, garnish with green onions.

Fry finely chopped onions in olive oil with grated ginger, cinnamon and ground cumin seeds. Fry to a strong smell of fried onions and spices, but not perezharte.

Tomatoes, finely chop (optional - get rid of the skin), send in a saucepan. There also add fried onion, pour in the chicken stock. Fill the honey, add the parsley and cilantro, salt, pepper. Bring to a boil, then reduce heat and simmer a few more minutes, stirring occasionally.

Cool the soup. Add a tablespoon of lemon juice, leftovers chopped parsley and coriander, mix well. Pour on plates previously setting each thin slice of lemon.

SPLIT salmon (of the head, fins, ridge). Cut the flesh into cubes medium, cover with water and put on fire. Bring to the boil. Reduce heat, add the peppercorns, bay leaf and celery salt. Cook for 15 minutes. Remove the fish from the broth, strain it and put cool.

Cut the onion into small cubes, carrot rub on a grater. Fry in butter until golden brown.

Boiled potatoes put in a fish broth and put on fire. As soon as it boils, add to the fried vegetables and fish pieces. After re-boil turn off the heat, cover the pan with a lid and let it brew.

Chicken fillet with salt and pepper. In a skillet heat the olive oil and butter, fry fillets on medium heat, turning, for 5 minutes, until golden brown.

Add the fillet onion and garlic, fry together for a minute, then put in a saucepan chopped tomatoes skinless, tomato paste, capers and tarragon, pour wine and vinegar. Mix well.

Periodically stirring, bring to the boil. Cover and leave to stew until chicken is tender. Before serving, sprinkle with chopped parsley.

Preheat oven to 200 ° C. Place the salmon on a baking sheet lined with foil, brush with butter, salt and sprinkle with thyme.

While preparing salmon, mix in a pot of pomegranate juice, sugar, vinegar and ginger. Bring over medium heat until boiling. Simmer for 8-10 minutes, until the liquid thickens. Before serving, pour the sauce the fish.

Preheat oven to 180 ° C. Grate baking dish (size 21 × 21 cm or 23 cm diameter) half garlic cloves and then lubricate 1 tablespoon of butter.

Put the potatoes in the shape of ⅓, ⅓ and then spread on top of the cream, salt, pepper, thyme, butter and cheese.

Cover the form with foil and bake in the oven for 40-45 minutes, then remove the foil and leave the gratin in the oven for another 10 minutes, until golden.

Melt butter in a skillet over medium heat. Shrimp fry, spreading them in a layer approximately 3 minutes. Cool, coarsely chop.

In the same skillet fry the chopped onion and garlic until onion is translucent. Reduce heat to slow. Put in a saucepan dry rice and cook in a few minutes, stirring constantly. Pour in the wine and stir gently to all the rice has absorbed the liquid.

After the wine is absorbed, pour small portions (about a ladle) the warm broth, stirring constantly and waiting each time, until the rice absorbs it. Together with the final portion of broth add salt and pepper.

The finished dish takes on a creamy consistency, but the rice grains in the middle, there is not much solid. Add the zest and lemon juice, mix gently. Pour the cream, stir again. Chop the basil and add it to the risotto with prawns. Before serving, sprinkle with grated cheese.

Mix the flour, butter and powdered sugar until crumbs (you can do this in a food processor and grind hands), add the egg yolk and cold water, quickly knead the dough. Roll on its surface pripylonnoy flour, to shift into a circular shape with a diameter of 23 cm. Pinholes dough plug cover foil (shiny side down) and put for 30-60 minutes in the refrigerator.

On top of the foil, pour the dry beans, the dough does not swell. Bake basis for the cake in a preheated 200 ° C oven for 10-15 minutes, then remove the foil from the beans and let Korzh slightly browned for 5-8 minutes. Cool basis without removing it from the mold. Reduce the oven temperature to 180 ° C.

Until the dough is baked, prepare the stuffing. Maize flour, sugar, and lemon zest, mix in a medium sized saucepan. Gradually pour in the lemon juice, mixing thoroughly. Dilute orange juice with water to increase the total volume to 200 ml, pour the liquid in the pan. Over medium heat, bring to a boil, stirring constantly, until the mixture becomes a thick and smooth. When the mixture begins to boil, remove from heat and stir in the oil until it dissolves. A little whisk the egg yolks and whole egg, pour in the filling and return the pan to the fire. Stir constantly until the mixture thickens and begins to pobulkivat. Remove from heat, cool place.

Whisk the egg whites until soft peaks form, then a tablespoon backfill half allotted for meringues sugar, continuing to whisk. Add corn flour and remaining sugar, whisk until such time until there are stable peaks, and the mixture is smooth and thick.

A little heat the stuffing and place it on the base pan. Spread the meringue over the surface, starting from the edges, where it should be in contact with the dough. Bake the cake at 180 ° C for 18-20 minutes (may need less time, so look for the process) until the surface of the meringue is golden brown. Cool in a mold for an hour, then gently Transfer to bowl. Before cutting the cake let stand for 30-60 minutes.

Starch mix with 3 tablespoons of sugar taken from the total amount. Proteins whip with a pinch of salt until soft peaks form, gradually add sugar, continuing to whisk. A mixture of sugar with starch added near the end of the whipping. Massa is ready when it becomes smooth and dense, and the peaks will be sustainable.

On a sheet of baking paper with a pencil to draw a circle with a diameter equal to the desired diameter of the cake. You can make one big cake, or several smaller cakes. Put baking paper on a baking side down, on which the figure is drawn. Pour the boundaries outlined circle whipped mass, forming a similarity basket whose edges above the middle. Preheat oven to 140 ° C, to put the basis for desserts and bake without opening the door, 60 minutes. The surface of the finished meringue is firm and dry. Open the oven and leave the meringue there until cool. Bake it can be the previous evening, and decorate just before serving.

Whip the cream until fluffy air mass, put in merengovuyu basket, garnish with fruit and berries.

Place butter in a pan with a thick bottom, add water. Heat at medium heat until butter is melted, instead of the mixture begins to boil. Remove from heat and gradually add the flour, stirring all the wooden spoon. Ready-mix should easily keep up with the walls of the pan. One by one, add the eggs, carefully mixing the dough, you can use the mixer with the respective attachment.

Preheat oven to 200 ° C. Using a pastry bag Put the dough in the pan lined with baking paper which had previously been necessary oiled. The diameter of the future cakes - about 3 cm. Bake for 20 minutes, then reduce the temperature to 140 ° C and leave the cake in an oven for another 10 minutes. They should have a good stand up and be dry inside.

To prepare the cream, pour the milk into the pan with a thick bottom, add the vanilla pod, bring to the boil. Catch of milk pod, seeds scraped out and send it back to milk.

Beat the egg yolks in a saucepan with the sugar until the mixture turns white. Add the wheat and corn flour and stir with a wooden spoon. Pour in the milk and heat the cream over low heat for 20 minutes, stirring constantly, until the cream begins to boil. Remove from heat, cover pan with a clean towel and allowed to cool for an hour, then at 4 chasa send in the refrigerator.

Cut cake crosswise into two parts, fill the bottom half with cream and put the raspberries into each profiterole. Finished cakes pour melted chocolate and sprinkle with powdered sugar.

Wash pears, peel and cut in half, removing the seeds. Put the pears in a pan and pour the wine. Pour the sugar and bring to medium heat until boiling.

Add the wine, spices, reduce heat and simmer until until the pears are soft. Put them on a plate and keep the wine over medium heat until thick - later it can be used as a sauce.

Pour chickpeas with cold water and let to swell for 6-8 hours. Boil it down to the state in which it will be easy pyurirovatsya chickpeas.

In a blender whisk chickpeas into a homogeneous paste, adding water as necessary (to 50 ml). Add the remaining ingredients, mix well to puree.

Shots baking dish measuring 15 × 25 cm baking paper, grease it with vegetable oil. Pour batter into the mold, bake in a preheated 180 ° C oven for 20-25 minutes, readiness check toothpick. Before cutting brownies cool for 20 minutes.

Prepare the syrup: Mix sugar and water in a small saucepan and cook over medium heat for about 5 minutes, until the sugar dissolves.

Two vanilla bean, cut in half and place on the bottom liter glass jar or bottle (if you do not like vanilla, you can skip this step).

Pour the liqueur in a jar, close tightly and store in a dark cool place for 1-2 months. The longer brewed, the softer will liqueur. Once a week you need to get and a good shake - it will provide a homogeneous substance. A delicious coffee drink can be stored up to six months.

Pour water into a saucepan and add the chopped ginger root, cinnamon, pepper and persimmon. Bring to a boil and leave on low heat for 20-30 minutes.

Pour the tea into cups and add a persimmon pulp, which you have postponed, or fresh slices. Add sugar or honey to taste. The drink can be stored in the refrigerator for several days.

In large pot, add water and bring to boil. Remove from heat and add the tea, cinnamon and cloves. Again, return the pan to the oven and leave to simmer with the lid on for 20 minutes.

Strain the tea and ready to once again return to the pot. Add to pomegranate juice and apple cider. Place the pot on the stove and simmer 10 more minutes. Before serving cups of tea can be decorated with cinnamon sticks or slices of lemon.

In a glass, add some ice, pour strained to drink and garnish with leaves of fresh basil.

Cut the zest from two lemons, so that in it does not remain white part, and cut it into thin strips. Then put the pan on the fire, mix the sugar with water, throw in peel and boil for about 5 minutes. Remove from heat, cool slightly and add a few mint leaves. When the syrup has cooled down completely, you can send it in the fridge.

Squeeze the juice of 6 lemons, remove from the refrigerator cooled syrup, pour it (to remove the peel) and mix with lemon juice.

Dilute a concentrated drink plain water or unsalted mineral water with gas, you can add ice.

Variations of lemonade can be quite a lot, and still simple. You can mix the lemon juice with the juice of other citrus fruits (oranges, grapefruit, lime) in any proportion, add a small piece of vanilla pod, cinnamon stick or a variety of flavors of lemonade spicy zest lime.

When serving garnish with a slice of lemon or lemonade, orange, fresh mint leaves or a sprig of rosemary, whose pine fragrance will add spice. By the way, you can make "lemonade for adults" by adding a little rosemary gin and a mint - a drop of any citrus liqueur.