March 8 is a very pleasant holiday, although extremely troublesome. It is associated with the first spring flowers, gifts and, of course, the festive table. Dishes for this celebration should be prepared delicious, original and not very complicated. After all, traditionally in many families on this day men stand up to the stove.
Spring salad
For the holiday on March 8, you can make a light and original salad "Spring". To prepare this dish, you will need the following products:
- 250-300 g of red cabbage;
- 150 g of oranges;
- 150 g of tangerines;
- olive oil;
- parsley.
Spring salad can be supplemented and decorated with pickled fruits: cherries, plums, as well as apple slices and berries - lingonberries, cranberries. They look great with sprigs of greenery.
Finely chop the red cabbage, salt and rub lightly with your hands until juice appears. Peel and cut oranges and tangerines, cut large ones across. Mix oranges and tangerines with cabbage, add lemon juice and olive oil. Mix everything well. Chill the salad before serving, then place in a salad bowl and garnish with parsley leaves.
Cake "For loved ones"
Women will surely appreciate the birthday cake with the symbolic name “For the Loved Ones”.
To prepare it, you need to take:
- 1 kg of ready-made yeast-free puff pastry.
For the layer:
- 1 ½ l of milk;
- 1 ½ cups of sugar;
- 4 eggs;
- 7 tbsp. l. flour;
- 50 g of ground walnuts;
- 2 tbsp. l. raisins;
- 2 tbsp. l. strawberry syrup;
- 250 g butter.
For decoration:
- 150 g butter;
- 3 tbsp. l. Sahara;
- 4 tbsp. l. water.
For fruit decoration:
- 2 bananas;
- 3 kiwis;
- 1 orange;
- 15 pcs. hazelnuts;
- 50 g of dark chocolate.
Defrost the puff pastry and roll 8 cakes out of it. Place each in several places with a fork and bake each cake on a baking sheet at 220 ° C for 3-5 minutes.
To make the cream, stir eggs with flour and gradually pour in 2 cups of milk. Boil the remaining milk in a separate bowl, after stirring the granulated sugar in it. Then cool and combine with the egg mixture. After that, put on low heat, stirring occasionally, bring to a boil and boil for 2-3 minutes. Then cool, add softened butter and mix well.
Lubricate the bottom cake with cream and sprinkle with ground walnuts, place the next cake on top and coat it with cream. Cover the third layer with raisin cream, on the fourth, apply cream mixed with 1 tablespoon of syrup. Next, alternate between layers, lubricated with cream with different additives. Apply clean cream to the topmost cake and put the cake in the refrigerator for a day. Then carefully trim the edges of the cake with a knife.
To add color to the cream, you can add raw carrot, beetroot juice or cocoa powder to it.
Then prepare a buttercream for decoration. To do this, beat the butter with granulated sugar and water until smooth. Put the finished cream in a cooking syringe and decorate the cake. Arrange the sliced fruit beautifully on the surface, sprinkle with ground nuts, hazelnuts and grated chocolate.
