Any hostess wants to please guests with interesting and tasty snacks. Several non-trivial recipes for appetizers, which, nevertheless, are easy to prepare and can be very nicely served.
It is necessary
- - products according to the ingredients required in the recipes;
- - kitchen utensils and dishes;
- - kitchen equipment;
- - time.
Instructions
Step 1
Cucumber boat appetizer
Ingredients: 1 large cucumber, 40 g carrots, 20 g canned green peas, 20 g olives and 10 g pitted olives, 3-4 pickled cucumbers, 3-4 slices of ham.
Cooking. Wash the cucumber. Using a knife, carefully cut off wide shavings from one barrel of cucumber, roll it up with a curl and secure with a skewer. Place olive and olive on a skewer. Cut a groove in the cucumber with a knife. Cut tomatoes into slices, pickled cucumbers and carrots into strips, olives into slices and slices. Fold vegetables in a "boat", decorate a plate with them. Garnish with parsley sprigs and rolled ham slices.
Step 2
Toast with mussels and mushrooms
Ingredients: 300 g of mussels and the same amount of fresh champignons, 1 lemon, 1 loaf, butter, salt, pepper, fresh herbs, 100 ml of 33% fat cream.
Cooking. Cut the loaf lengthwise into three parts. For the dish, you will need the middle part (crumb), leave it 1.5 cm thick. Cut out two rectangular blanks for sandwiches from the crumb. Make a round groove in the middle of the toast, put the prepared products on a greased baking sheet and bake until golden brown around the edges (do not dry out!). Wash the mushrooms, peel and cut into thin slices. Put the mussels in a frying pan and fry with mushrooms in butter. At the end, pour in the cream and heat the mixture until thickened. Place the filling of mussels and champignons on each piece of bread, garnish with herbs and serve.
Step 3
Jellied shrimp
Ingredients: 10 pieces of large (king) shrimps, juice of one lemon, 1 fresh cucumber, 1 large bell pepper, 2 tomatoes, 40 g of dry gelatin, 220 ml of water, salt, herbs and vegetables for decoration.
Cooking. Soak gelatin, let it swell. Then heat until dissolved, do not boil. Boil the shrimps in water acidified with lemon, and then dip in a gelatin solution. Place the shrimps on the bottom of two molds and put the molds in the refrigerator so that the gelatin hardens and the shrimps stick tightly to the bottom. Wash the tomatoes, cucumber, pepper thoroughly. Remove the seeds from the pepper and cut the vegetables into thin strips. Take the shrimp molds out of the refrigerator, put vegetables in them, add a little salt and gently pour gelatin. Put in the refrigerator to solidify the jelly. Put the ready-made aspic by turning over on plates. Before serving, arrange the dish with herbs and slices of vegetables.
