/ / Recipe of festive dishes at Christmas

The recipe for festive meals at Christmas

Recipes of festive dishes at Christmas are the best that you can offer to your guests and loved ones for the holiday.</ P>

Cottage cheese casserole with berries for christmas

  • Curd (low fat) - 500 g
  • Berries (frozen) -300 g
  • Eggs - 2 pcs.
  • Sour cream 200 g
  • Sugar - 6 tbsp. L.
  • Manka is 1/4 tbsp.
  • Butter - 1 tbsp. L.
  • Biscuit bread crumbs - 1 tbsp. L.
  • Sugar powder - for filing

How to prepare a dish:

1. Rub sugar with eggs and curd until lush. Put sour cream, beat well. Add the manga, stirring so that there are no lumps left, and unfrozen berries. Stir everything, trying not to crush the berries. 2. Lubricate the low form for baking with butter and sprinkle with breadcrumbs. Preheat the oven to 180 ° C. 3. Transfer the curd mass to the mold. Bake in a preheated oven for 40-50 minutes until golden brown. When serving, cut into portions and sprinkle with powdered sugar.

Oat cookies

  • Oatmeal flakes - 150 g
  • Margarine or butter - 150 g
  • Powdered sugar - 100 g
  • Flour - 75 g
  • Soda - 1 tsp.
  • Egg (yolk) - for lubrication
  • Sunflower seeds - for decoration

How to prepare a dish:

1. Pound 125 grams of margarine with sugar powder to a homogeneous mass. 2. Combine the flour with soda and oat flakes, add to the margarine and knead the dough. 3. Roll the dough into a layer 5-6 mm thick, cut out the confectionery shapes with various figures. 4. Cook the cookie on a baking sheet, greased with a margarine, sprinkle with sunflower seeds. Bake at 230-240 ° C until golden brown. Serve the cookies chilled.

Buns with cheese for Christmas

Prepare:

  • Flour - 3 tbsp.
  • Brynza - 200 g
  • Butter - 100 g
  • Milk sour - 1.5 tbsp.
  • Eggs - 2 pcs.
  • Soda - 1/2 tsp.

How to prepare a dish:

1. Mix flour with soda, pour in sour milk, beat in the egg and add grated cheese. Knead the dough, cover it with a towel and let it "rest" for 15 minutes at room temperature. Divide the dough into 10 flat cakes. 2. Put a piece of butter in the center of each cake, form buns, lay with a seam down on a greased baking tray, grease with beaten egg and bake for 10-15 minutes at 200 ° C.

Casserole with minced meat and pasta

  • Minced meat (beef + pork) - 0.5 kg
  • Macaroni any - 200 g
  • Tomatoes in own juice - 4 pcs.
  • Cheese - 150 g
  • Sour cream (liquid) - 200 g
  • Onion - 1 pc.
  • Vegetable oil - 5 tbsp. L.
  • Salt, pepper, nutmeg - to taste
  • Greens - for decoration

How to prepare a dish:

1. Boil the pasta. 2. Onion finely chop and save on vegetable oil, add minced meat, lightly fry. With tomatoes, remove the peel, mash them with a fork, send to the stuffing along with the juice. Stew for 15 minutes over medium heat. 3. Prepare the sauce: add the sour cream, pepper, put a pinch of nutmeg. 4. Grate the cheese on a medium grater. 5. In the baking dish, greased with butter, put the pasta, pour half the sauce, then lay the stuffing, pour the remaining sauce and sprinkle with cheese. Put in a non-heated oven and bake at 180 ° C until golden brown (about 20-25 minutes).

Toasts with mushrooms for Christmas

  • White mushrooms or champignons - 200 g
  • Butter - 100 g
  • Sour cream - 2 tbsp. L.
  • Cheese -40 g
  • Bread - 4 slices
  • Salt, pepper black ground - to taste
  • Dill - for decoration

How to prepare a dish:

1. Mushrooms cut into slices, fry in butter for 10 minutes, season with salt, add grated cheese, sour cream, pepper and mix. 2. Slice bread in the oven or microwave oven, grease with butter. Top with a mushroom mass and decorate with greens.

Ham in puff

  • Dough flaky (ready-made) - 300 g
  • Ham low fat - 400 g
  • Cheese hard - 70 g
  • Egg - 1 pc.
  • Vegetable oil - 1 tbsp. L.
  • Lettuce leaves, ketchup for serving

How to prepare a dish:

1. The ham is cut into cubes 10-12 cm long, 2 cm thick. 2. Roll the dough into a layer 5-6 mm thick and cut into strips 18 cm long and 3 cm wide. 3. Wrap the sticks of the dough overlapping the sticks of the dough, place the tubes on the greased baking sheet. Lubricate the top with a beaten egg. Bake at 260 ° C for 15-20 minutes before crispy crust. 4. Serve on the leaves of a green salad. Sprinkle the finished tubes with grated cheese. You can serve with ketchup.

Saladik is a wonderful Christmas

  • Smoked sausage - 150 g
  • Potatoes (boiled) - 2 pcs.
  • Beet medium (boiled) - 1 pc.
  • Carrots (cooked) - 1 pc.
  • Onion (blue) - 1 pc.
  • Green onions - 4 feathers
  • Pepper sweet red - 1 pc.
  • Olive oil - 2 tbsp. L.
  • Mayonnaise - 200 g
  • Greens - for filing

1. Cut sausage with straws, chop the green and onions finely. 2. Cut potatoes, carrots, half a pepper and beets into strips, season with beets with oil. 3. Put the prepared ingredients in layers: beets, carrots and peppers, sausage, potatoes and onions, lubricating through the layer with mayonnaise. 4. For a festive presentation, place a salad in the shape of a heart or a ring. Decorate with greens and hearts, carved from the remaining pulp.

"Family" salad

  • Chicken fillet (boiled) - 300 g
  • Ham - 100 g
  • Apple-1 pc.
  • Orange - 1 pc.
  • Cucumber (fresh) - 1 pc.
  • Cheese - 50 g
  • Mayonnaise - 200 g
  • Greens - for filing

How to prepare a dish:

1. Chicken pulp, ham and peeled apple and apple cut into strips. 2. Peel the orange from the peel and films, cut each slice from the membrane and cut it in half. 3. Cut the cucumber into strips, grate the cheese on a fine grater. 4. Lay the salad bowl in layers: half of sliced ​​fillets, orange, apple, ham, cucumber, the remaining chicken, lightly oiling each layer with mayonnaise. Sprinkle the salad with grated cheese. 5. When serving, decorate with greens.

Salad with tongue

  • Language (boiled) - 250 g
  • Carrots (cooked) - 1 pc.
  • Potatoes (boiled) - 1 pc.
  • Celery root - 2 pcs.
  • Cucumbers (salted) - 2 pcs.
  • Vinegar - 1 tbsp. L.
  • Vegetable oil - 3 tbsp. L.
  • Salt, pepper - to taste
  • Greens - for decoration

How to prepare a dish:

1. Cut the tongue into strips, carrots, potatoes, celery root and cucumbers, leaving the piece for decoration - with cubes. 2. Prepared vegetables and tongue together, add pepper, salt, vinegar and season with vegetable oil. 3. When serving, make slices of tongue, pieces of cucumber and carrots, greens.

Salad liver

  • Liver (any) - 300 g
  • Flour - 3 tbsp. L.
  • Onion - 2 pcs.
  • Cucumbers (salted) - 2 pcs.
  • Mayonnaise - 2 tbsp. L.
  • Vegetable oil - 4 tbsp. L.
  • Salt, pepper - to taste
  • Leaves of green salad - for filing
  • Parsley - for decoration

1. Liver clear of the films, cut into small blocks, salt, pepper, roll in flour and fry on the part of the oil until cooked. 2. Cut the onions into half rings, fry the remaining oil until golden. Cucumbers cut into strips. 3. On the dish, lay the leaves of the green salad, on them in layers: first the cooled down liver, then onions and cucumbers. Season with mayonnaise. Decorate with greens.

Hot snack

  • Potatoes - 4 pcs.
  • Apples - 2 pcs.
  • Onions (preferably red) - 1 pc.
  • Vegetable broth - 1/2 st.
  • Apple vinegar - 2 tbsp. L.
  • Rosemary leaves - 1 tsp.
  • Vegetable oil - 2 tbsp. L.
  • Salt, pepper - to taste
  • Salad leaves - for filing

How to prepare a dish:

1. Rinse the raw potatoes, cut them in half and place them on the oiled baking sheet with the cut upwards. Salt, pepper, sprinkle with rosemary and bake at 180 ° C for 30 minutes. 2. Leave half the apple for decoration. The remaining peel, cut out the core and cut into cubes. Finely chop onion. 3. Mix the vinegar, broth, 2 tsp. Oils, salt and pepper. Cut the apples and onions with the dressing. 4. Take a teaspoon of the pulp from the baked potato, cut it into cubes and mix with apples and onions. Pour the resulting mass of potato halves. Bake for another 30 minutes. 5. Serve the appetizer on lettuce leaves, adorned with thinly sliced ​​apples.

Prunes with a twist

  • Prunes (large) - 15 pcs.
  • Cheese Dutch - 150 g
  • Walnut Nuts - 100 g
  • Mayonnaise or thick sour cream - 3 tbsp. L.
  • White dry wine - 2 tbsp. L.
  • Salad leaves, dill - for filing

1. Rinse prunes, boil for 5 minutes. Carefully remove the bones, keeping the halves intact. 2. Half chop the walnuts. Scrunch the cheese and mix with chopped nuts, wine and mayonnaise (or sour cream). Refrigerate for an hour in the refrigerator. 3. Fill the prunes with the prepared stuffing, put a piece of whole nut into each berry. 4. Grind half the prunes with skewers, decorate with mayonnaise or sour cream, dill and serve on the leaves of a green salad.

"Christmas" salad

  • Rice - 200 g
  • Dried apricots - 100 g
  • Dried figs - 50 g
  • Raisins without pits - 50 g
  • Green peas canned - 2 tbsp. L.
  • Olive oil - 4 tbsp. L.
  • Lemon juice - 2 tsp.
  • Salt, pepper - to taste

How to prepare a dish:

1. Dried fruits, soak, drain the water, cut apricots and figs into slices. 2. Cook the rice in salted water, pour into a colander, cool it. 3. Rice combine with peas, add dried fruits, mix. 4. Vibe olive oil with lemon juice, salt, pepper and season with a salad. When serving, decorate with greens.

Borsch with prunes

  • Beef on bone - 300 g
  • Dried white mushrooms - 20 g
  • Beet - 1 pc.
  • Carrots - 1 pc.
  • Potatoes - 4 pcs.
  • Cabbage - 1/2 pcs.
  • Onion - 1 pc.
  • Tomato puree - 2 tbsp. L.
  • Vegetable oil - 2 tbsp. L.
  • Sugar - 1 tbsp. L.
  • Vinegar - 1 tbsp. L.
  • Prunes - 6 pcs.
  • Salt - to taste
  • Sour cream for serving

How to prepare a dish:

1. Mushrooms fill with a glass of cold water and leave for swelling for 2-3 hours. Then in the same water, boil, broth strain through gauze, mushrooms cut into strips. 2. Cook the meat in 3 liters of water, add the mushroom broth. 3. Carrots and beets cut into strips or grate on a large grater, chop onion. Cut the potatoes with small cubes. 4. On vegetable oil, salvage the onions, then add the carrots, after another 2 minutes - the beets. Put sugar, tomato, 2-3 tablespoons of broth, vinegar and cook until beets are ready. 5. In boiling salted broth, send the potatoes, cook for 10 minutes. Add the chopped cabbage, cook for 5 minutes. 6. Put the cooked vegetables, mushrooms and cook until done. 7. Prune the broth for 5 minutes in a glass of water, add the broth in the borscht, and put the fruits in the plates when serving. Serve with sour cream.

Shchi with mushrooms

  • Dried Dried Fruits - 100 g
  • Sour cabbage - 400 g
  • Potatoes - 2 pcs.
  • Onion - 1 pc.
  • Carrots - 1 pc.
  • Vegetable oil - 5 tbsp. L.
  • Flour - 1 tsp.
  • Salt, bay leaf, black pepper pepper - to taste
  • Sour cream, greens - for filing

1. Fungi pour 2.5 liters of cold water and leave for swelling, then boil in the same water. Throw mushrooms in a colander, large cut into strips. Broth the broth. 2. Lightly sauté the cabbage on a piece of butter, add a little broth and put out for 30-40 minutes. Cut the carrot into strips and chop the onion. Fry the vegetables on the remaining oil. 3. Put boiled potatoes into boiling mushroom broth, cook for 7 minutes. Add the onions with carrots, cabbage, mushrooms and cook for 15 minutes. In butter, brown the flour, dilute a portion of the broth. Add in cabbage soup, salt, spice and cook for another 7 minutes. 4. Give shcham to brew, then serve with sour cream, sprinkled with herbs.

Rassolnik with green peas

  • Beef (pulp) - 300 g
  • Pickled cucumbers - 5 pcs.
  • Cucumber brine - 1 tbsp.
  • Pearl barley - 1/3 tbsp.
  • Canned peas - 6 tbsp. L.
  • Onion - 7 pcs.
  • Carrots - 1 pc.
  • Potatoes - 3 pcs.
  • Root of parsley - 1 pc.
  • Vegetable oil - 4 tbsp. L.
  • Dill, parsley chopped - 2 tablespoons. L.
  • Salt, pepper ground and fragrant - to taste

How to prepare a dish:

1. Cook the pearl barley until cooked. 2, Cut the meat into cubes, fry in 2 tbsp. L. Vegetable oil and boil in 3.5 liters of salted water with a large chopped parsley root and fragrant peas about 30 minutes. 3. Carrot grate or cut into small strips, chop the onion and sprinkle vegetables in vegetable oil. 4. Cut the cucumbers into cubes. Stroke them for 5 minutes in a small amount of broth. 5. Remove the root of parsley from the broth, put into it sliced ​​small potatoes, cook for 7 minutes. Send the pan to the pan, sauteed carrots and onions and cook all 2 minutes. Add peas, cucumbers, cucumber pickle and greens. Salt and pepper. After boiling - turn off.

Fish soup

  • Fillet of pike perch - 300 g
  • Water -2 l
  • Onion - 1 pc.
  • Carrots - 1/2 pcs.
  • Garlic - 1 piece
  • Celery (root) - 20 g
  • Chopped green onion - 2 tbsp. L.
  • Vegetable oil - 1 tbsp. L.
  • Flour - 1 tbsp. L.
  • Cream (20%) - 2 tbsp. L.
  • White wine - 1/2 tbsp.
  • Lemon juice - 2 tbsp. L.
  • Salt, pepper - to taste

1. Cut the fish fillets into pieces, pepper and pour lemon juice, sprinkle with green onions and soak for 15 minutes. 2. Onion, celery root cut into small cubes, carrot - straw, chop garlic. Fry the vegetables in the oil. 3. Put the vegetables in boiling salted water and cook for 7 minutes. 4. In a dry frying pan fry the flour, add a glass of vegetable broth and wine, stir, bring to a boil and send to a pan with vegetables. 5. Add fish fillets and cook for another 7 minutes. Then enter the cream, salt, pepper, warm slowly over 5 minutes and serve.

Bean soup with vegetables

  • Broth chicken - 1,5 l
  • Bacon without skins - 4 slices
  • Tomatoes canned in their own juice - 0.5 l pot
  • Beans dry - 100 g
  • Carrots - 2 pcs.
  • Onion - 1 pc.
  • Garlic - 1 piece
  • Vegetable oil - 2 tbsp. L.
  • Macaroni products - 2 tbsp. L.
  • Salt, pepper - to taste
  • Cheese grated, green chopped onion - for filing

How to prepare a dish:

Soak the beans for 8-9 hours. Then drain the water. 2. Heat the oil, sprinker the finely chopped onion and chopped garlic. Add the diced bacon and fry for another 5 minutes. 3. Peel the tomatoes from the peel, finely chop and add together with the juice to the vegetables with bacon, stit for 5 minutes. 4. Put the beans into the boiling chicken broth, cook for 20 minutes, then add the sliced ​​vegetables, diced carrots, bring to a boil, salt, pepper, cover and cook over medium heat for 15 minutes. 5. Add the pasta and cook for another 7 minutes. 6. Serve the soup, sprinkled with cheese and green onions.

Pay attention to: