Interesting new dishes for the new year. Eggplants quickly and tasty in a frying pan

Every year, on the eve of the New Year holidays, we dream about how rich, beautiful and delicious we will set the New Year's table. We look for New Year's recipes in advance, carefully choose, literally examine each recipe under a magnifying glass in order to find the best, most delicious and, of course, practical, so that we have enough money for New Year's gifts)))
What New Year's recipes are the most popular and most beloved? To answer this question, the site conducted a thorough research and identified the top 20 best New Year's recipes. I think you will also be interested to know what everyone is preparing right now)))

According to statistics, jellied meat is the main New Year's dish; it is what is most sought after in cooking.

Herring under a fur coat confidently takes second place among New Year's recipes. For those who want to add variety to the traditional recipe, you can prepare rolled herring under a fur coat.

Third place goes to this very tasty and at the same time inexpensive salad, by the way, I will also be preparing it for this New Year)))

Without Olivier salad, New Year is not New Year, all these fashionable foreign New Year's recipes have moved aside, giving way to our traditional salad.

Roast duck takes fifth place in our ranking.

Among all kinds of cakes and other sweets, Napoleon cake takes first place and sixth in the overall ranking. And no wonder, it’s delicious, inexpensive, you can bake one huge cake for the whole cheerful company.

This liver appetizer is very popular among our people. Tasty, beautiful - you won’t take your eyes off it, satisfying, and, again, a completely affordable dish.

Although turkey is more associated with Christmas, as it turns out, many people will cook this particular dish for the New Year.

Paradoxically, the mayonnaise recipe is also included in our rating and ranks ninth among New Year's recipes. Although, if you think about it, it’s not surprising, because almost no holiday salad is complete without mayonnaise, so people prepare homemade mayonnaise, which is much healthier, tastier and cheaper than store-bought mayonnaise.

Salad with cod liver is a pearl, a real decoration of the New Year's table, it is relatively inexpensive and, most importantly, very tasty and tender. This New Year's recipe takes 10th place in our ranking.

This cake takes 2nd place among New Year's cakes and 11th place in the overall ranking. Honey cake has found popular love due to its exquisite taste, cheapness and ease of preparation.

One of the most favorite New Year's salads, which can be prepared with almost any edible mushrooms. Quick, practical and tasty, it takes 12th place in our ranking of New Year's recipes.

Despite the caustic phrase from the famous movie “Enjoy Your Bath,” this dish continues to be one of the most popular New Year’s recipes.

A very tasty holiday dish. The big plus is that you can prepare it in advance and then reheat it in the oven just before serving.

This Georgian New Year's dish is so loved by the people for its piquant taste, practicality and comparative cheapness that it is increasingly being prepared for the New Year. It ranks 15th in the ranking.

Well-cooked boiled pork is a real decoration of the most exquisite table. As before, many housewives certainly cook boiled pork for the New Year.

One of the most favorite cakes, it cooks quickly and produces an amazingly delicate and rich taste. You can bake the cakes and assemble the cake in advance.

A very tasty cake, but also painstaking, requiring careful preliminary preparation. But if you decide to amaze your guests with your culinary skills, then this New Year’s recipe is perfect.

That’s why many people compose with such trepidation New Year's menu 2019 , are looking for recipes for the New Year 2019 with photos and are racking their brains with the questions “what to cook for the New Year 2019?” and “how to cook New Year’s dishes”? The menu for the New Year 2019, recipes for New Year's dishes, recipes for the New Year's table are thought out in advance by prudent housewives. If there are children in the family, New Year's recipes for children begin to be discussed. Some are looking for simple New Year's recipes, others are looking for original New Year's recipes, and others are looking for traditional New Year's dishes. In the West at this time, people are most often only interested in the recipe for New Year's cookies, but our people approach this issue more thoroughly and prefer to prepare New Year's hot dishes and New Year's main courses. The New Year's menu for 2019, in principle, must be compiled with taste, literally and figuratively. If you have any unrealized culinary recipes, the New Year holidays are the right time for them. Dishes on the New Year's table 2019 can be very diverse. For those who have already begun to compile New Year's menus, recipes, and those who are interested in the eastern calendar, we remind you that the symbol of the new year 2019 according to the Chinese calendar is the Pig or Boar, more precisely, this is the year of the yellow earthen pig. Astrologers are already drawing up their horoscopes to predict what the year of the pig has in store for us. We’ll tell you what to prepare for the New Year’s table for the Year of the Pig. Read more about the New Year's menu in the year of the pig. Celebrating the New Year is a very troublesome task, so it is better to select New Year's recipes for the Year of the Pig in advance. Recipes for New Year's dishes for the year of the pig have a simple rule: this animal must like them. The New Year's menu for the year of the pig must include various salads. Vegetables, fruits, meat - the pig loves everything tasty, but mostly still eats roots. New Year's recipes for the year of the pig (2019) can be prepared using nuts and mushrooms; wild boars also love them. New Year's recipes for children for the year of the pig, you can cook from fruits and vegetables, you can bake Acorns or Three Little Pigs cookies. Original New Year's recipes for the Year of the Pig for children can be prepared from boiled eggs and mashed potatoes. And of course, it would be nice to decorate children’s dishes for the year of the dog with handmade pigs and piglets with snouts. Recipes for the New Year's table in the year of the pig (2019) do not require anything completely surprising, since the pig, in principle, is an unpretentious animal in terms of food, so all our simple hearty dishes will come in handy. New Year's meat dishes can be prepared in a variety of ways, but of course not from pork. And it would be good to cook them with vegetables and fruits. To quickly and correctly prepare delicious New Year's dishes, use New Year's recipes with photos for the year of the pig. We have specially selected New Year's dishes with photos for the year of the pig. Recipes for the New Year 2019 with photos will tell you step by step how to make any dish you like. We hope that our New Year's recipes will help you prepare truly delicious New Year's dishes, and it doesn't matter whether you used complex New Year's recipes or simple New Year's recipes. The Year of the Pig will bring you happiness on January 1, when family members and guests will thank you for a wonderful New Year's table. It would also be nice for yourself and your guests to come up with appropriate New Year’s names for dishes; this will make the 2019 New Year’s table even more original and mischievous; recipes with photos will spur your imagination and make this process even more fun. And don’t forget to make New Year’s recipes with photos during the cooking process. On our website we have collected the best New Year's recipes, recipes for New Year's dishes, the most beautiful New Year's dishes in the New Year's menu 2019 to the New Year's table 2019. New Year's dishes with photos will help novice cooks. Recipes for New Year's dishes with photos will save time and protect you from mistakes. Post your New Year's recipes 2019 with photos with us, we will place them in the New Year's dishes 2019 with photos section, and we will be sure to quietly whisper to Santa Claus for you. And let's grunt loudly to the yellow pig :)

It can be difficult for modern housewives to decide what to cook for the New Year. It is difficult to decide on the ideal menu while studying interesting recipes. The best options for appetizers and hot dishes for the holiday table will make the cook’s task easier.

What salads can you prepare for the New Year?

Of course, you can’t do without salads for the New Year. When preparing snacks for this beloved holiday, you definitely need to take care not only of their taste, but also of an interesting “elegant” design.

With squid and shrimp

Ingredients:

550 g squid;
1 medium package of crab meat;
260 – 280 g small shrimp;
3 boiled eggs;
110 g “Dutch” cheese;
1 onion;
classic mayonnaise;
salt and pepper;
3 tbsp. l. table vinegar;
lettuce, red onion and any fresh herbs to decorate the appetizer.

Preparation:

1. Cut the onion into thin half rings. Pour in a mixture of vinegar and a small amount of boiled water. Leave the vegetable to marinate for a quarter of an hour.
2. Boil shrimp and squid in separate pans. Keep seafood in boiling water for no longer than 2.5 minutes, remove all excess. Squid - from films and chords, shrimp - from heads, shells, tails and intestinal wreaths. Finely chop all prepared seafood.
3. Cool the eggs and cut into miniature cubes.
4. Squeeze the pickled onion.
5. Finely grate the cheese and chop the crab meat as desired.

Instead of the latter, you can take crab sticks.

They are even more convenient to grind.
6. Mix all prepared products in a deep bowl. Add salt. Pour in classic mayonnaise.
7. Place the resulting appetizer on washed and dried lettuce leaves. Top it with thin rings of sweet red onion and herbs.
Let the salad brew thoroughly and serve to the festive table.

Classic Olivier

Ingredients:

4 potato tubers;
3 pickled cucumbers;
2 pcs. carrots;
340 g boiled sausage;
5 boiled chicken eggs;
1 can of canned green peas;
2 tbsp. l. olive mayonnaise;
fine salt.

Preparation:

1. Boil root vegetables directly in their skins until tender.

To prevent the potatoes from boiling, pour half a glass of cucumber pickle into the water.

2. Peel the boiled vegetables and cut into neat medium cubes.
3. Chop the cooled eggs, sausage and all the pickled cucumbers in the same way.
4. Combine the components crushed into equal cubes. Add green peas without brine to them.
5. Season the salad with salted olive mayonnaise.
You can experiment with the classic snack recipe. For example, replace pickled cucumber with a fresh vegetable, and boiled sausage with a smoked product.

Salad with Korean carrots and pork

Ingredients:

550 g pork pulp;
2 pickled cucumbers;
3 boiled eggs;
220 g each of semi-hard cheese and Korean carrots;
1 tbsp. classic mayonnaise;
2 tbsp. l. vinegar;
1 onion;
½ can of pitted olives;
a bunch of fresh green onions;
fine salt.

Preparation:

1. Wash the meat, boil the whole piece in salted water. Cool and cut into strips.
2. Chop cucumbers and pre-cooked cooled eggs into cubes.
3. Marinate the onion in a mixture of water and vinegar. After about half an hour, squeeze out excess liquid.
4. Place the salad in portioned bowls in layers: pork strips – onions – cucumbers – eggs – Korean carrots.
5. Top the appetizer with a large amount of grated semi-hard cheese, garnish with olive slices and chopped green onions.
In the process of laying layers of snacks, coat each of them with salted classic mayonnaise.

With smoked chicken and mushrooms

Ingredients:

1 can of canned butter;
3 pre-cooked potatoes;
1 smoked chicken breast;
a couple of pre-boiled eggs;
130 g “Dutch” cheese;
60 g walnut kernels;
2 garlic cloves;
1 large onion head;
any vegetable oil;
fine salt;
mayonnaise based on quail eggs.

Preparation:

1. Cut the boiled potatoes into miniature cubes.
2. Coarsely grate the cheese. Grind the cooled boiled eggs in the same way.
3. Chop the smoked chicken breast and canned mushrooms very finely.
4. Cut the onion into miniature cubes. Fry in any oil until golden brown. Cool.
5. Crush the nuts to fine crumbs. Crush the garlic. Mix both ingredients with mayonnaise. Salt the resulting sauce.
6. Place the appetizer on a plate in layers: mushrooms - fried onions - potatoes - smoked meat - eggs - grated cheese. Coat each one generously with the original sauce.
If there are crushed nuts left, decorate the finished salad with them. Let it sit for a while before taking the sample.

With red fish and croutons

Ingredients:

270 g lightly salted salmon fillet;
½ small head of Chinese cabbage;
1 large handful of light crackers;
salt and pepper;
2 tbsp. l. lemon juice;
1/3 tbsp. light mayonnaise.

Preparation:

1. Finely chop the Pekinka. Add salt and knead with your hands. This will make the cabbage much softer.
2. Cut lightly salted salmon fillet into cubes.

Trout also works well in this recipe.

3. Mix fish and cabbage. Add crackers to them.
4. Season the salad with a mixture of light mayonnaise and citrus juice.
5. Salt and pepper to taste.
Garnish the appetizer with lettuce leaves and miniature tomatoes.

New Year's salad "Obzhorka" with beef

Ingredients:

340 g beef pulp;
2 pcs. large carrots;
1 large onion;
170 g pickled cucumbers;
2 – 4 garlic cloves;
3 tbsp. l. vegetable oil;
several sprigs of fresh parsley;
light mayonnaise;
salt.

Preparation:

1. Boil the meat pulp until fully cooked. Use your hands to separate it into fibers.
2. Chop the onion into half rings.
3. Peel the carrots and chop them using a special Korean grater.
4. Heat vegetable oil in a frying pan. Fry the onion in it until translucent. In a separate frying pan in the same oil, fry carrot sticks until golden brown. Cool the vegetables.
5. Chop the cucumbers into thin long cubes. Squeeze out the marinade.
6. Assemble the salad from all prepared ingredients. The fried vegetables should have cooled completely by this time.
7. Season the appetizer with salted mayonnaise mixed with chopped garlic.
Place the salad on a flat plate and garnish with sprigs of fresh parsley.
Hot meat dishes
An appetizing hot dish of meat will be the main dish of the New Year's table. This could be a treat made from pork, beef or poultry. The choice of option depends on the preferences of all households and the symbol of the coming year.

Whole chicken in the oven

Ingredients:

1 whole chicken carcass (weighing approximately 2 - 2.5 kg);
1 small lemon;
6 – 7 garlic cloves;
1 sprig of fresh rosemary;
70 g butter;
salt;
2 tsp. ground sweet paprika to taste.

Preparation:

1. Rinse the chicken carcass and dry it with paper towels. Rub the bird with sweet paprika and table salt. You can use any other spices if you wish.
2. Using a fine grater, remove all the zest from the lemon. Cut the citrus itself into 5 – 6 parts.

It is very important to remove only the yellow “glossy” part, without touching the soft white part with the grater.

3. Mix softened butter with the zest. Add chopped garlic cloves to the mixture. Grind the mixture vigorously with a spoon to make it as homogeneous as possible.
4. Place lemon pieces inside the chicken carcass. Add fresh rosemary for a pleasant aroma.
5. Use a thin sharp knife to lift the skin on the carcass. Fill the resulting pocket with lemon-garlic oil. Try to process the entire bird in this way.
6. Brush the top of the chicken with the remaining oil.
7. Tie the legs of the carcass with a thick thread so that it does not lose its shape when baking.
8. Preheat the oven to 190 - 200° C. Place the chicken in a glass form into it.
9. After 50 minutes, turn the carcass over to the other side. Cook the whole chicken in the oven for another 40 - 45 minutes.
Cut the carcass into pieces after spectacular serving to the festive table.

Festive goose in English

Ingredients:

1 large goose carcass (approximately 5 – 6 kg);
¼ tbsp. sea ​​salt;
1 large lemon;
1 sweet and sour apple;
1 large potato;
1 orange;
1 tbsp. chopped celery into slices;
1/3 cup each corn syrup, brown sugar and cane sugar syrup;
½ tbsp. melted butter;
2 tbsp. l. brandy without flavourings.

Preparation:

1. Place the bird carcass in a large saucepan. Fill with salt water. Leave it like this in the cold until the morning.
2. Mix two types of syrup with cane sugar, alcohol and melted butter.
3. Preheat the oven to 230 – 240° C.
4. Transfer the bird to a colander and wait until all excess liquid drains from it. Remove the innards from the carcass, cut off the fat from the tail area. Dry the goose and rub it with lemon cut in half.
5. Mix apple and orange cut into slices, chopped celery, diced potatoes. Stuff the goose with this mixture. Tie his legs with thick thread.
6. Place the bird in a preheated oven. After 5 - 7 minutes, reduce the temperature to 180° C.

The baking time for poultry is calculated individually - approximately 20 minutes per 1 kg of meat.

7. During cooking, baste the goose every half hour with the mixture from step two.
For the New Year, the goose will become a real decoration of the festive table. You can serve it with any side dish.

Roast pork in pots

Ingredients:

Half a kilo of pork (pulp);
850 g potatoes;
1 onion;
2 pcs. carrots;
2 large tomatoes;
3 – 4 bay leaves;
spices;
coarse salt;
refined oil.

Preparation:

1. Cut the meat into small pieces. Fry until an appetizing crust in heated refined oil. Add a small pinch of salt and spices. Place the finished meat into pots.
2. Chop all vegetables, except potatoes, into medium or large slices. Fry them in the remaining oil until softened.
3. Place the contents of the frying pan into the pots on top of the pork. Cover the food with medium potato cubes.
4. Pour the ingredients with water, salt and bay leaves. Use spices if desired.
5. Bake pork in the oven at high temperature, covered.
Serve the finished treat to the table directly in the pots.

Beef baked in the oven with tomato sauce

Ingredients:

1 kg beef pulp;
2 pcs. Luke;
½ large carrot;
2 tomatoes;
90 g tomato paste;
¼ tsp. chili pepper;
3 cloves of garlic;
1 tbsp. l. wheat flour;
3 tbsp. l. vegetable oil;
1 tsp each grain mustard, dry basil and oregano;
salt;
1 pinch of rosemary.

Preparation:

1. Fry chopped onion in hot oil until golden.
2. Cut the meat into large pieces across the grain. Roll them on both sides in flour. Fry in the remaining oil from the onion until cooked and golden brown.
3. In a separate frying pan, simmer grated carrots, garlic slices, tomato pieces with tomato paste. Salt the mixture and add all the specified spices. Simmer it for 8 - 9 minutes. Add small pieces of chili. Simmer for another 2 minutes.
4. Place the fried onions on the bottom of the pan. Distribute the meat onto it. Add salt.
5. Pour tomato sauce from the pan.
6. Cook for 50 - 55 minutes at medium temperature under foil.
7. Then remove the covering and let the beef brown.
Serve the meat with a side dish of stewed cabbage.

Chicken with pineapple and mushrooms covered with cheese crust

Ingredients:

Half a kilo of chicken fillet and canned pineapples;
170 g champignons;
1 onion;
80 g “Russian” cheese;
2/3 tbsp. sour cream or light mayonnaise;
fresh parsley to taste;
1 pinch of salt;
1 pinch of ground black pepper;
2 pinches of any chicken seasoning;
oil.

Preparation:

1. Rinse the chicken. Cut into medium slices. Beat on both sides through the film, rub with salt, pepper and seasoning.
2. Place the pieces on a baking sheet covered with foil greased with a little oil.
3. Fry peeled and sliced ​​champignons together with chopped onion until tender. All the moisture released from the mushrooms should evaporate from the pan.
4. Place the resulting roast on pieces of meat.
5. Cut the canned fruit rings in half and place two halves on each slice of chicken in a figure eight shape.
6. Coat the top with mayonnaise (or sour cream) mixed with chopped herbs.
7. Cover all the pieces with grated cheese.
Bake the fillet for 40 – 45 minutes at 180 – 190° C.

Cooking time may vary depending on oven specifications.

Chops in the oven with cheese and tomatoes

Ingredients:

580 g pork carbonate;
2 pcs. onions;
220 g of any hard cheese;
3 – 4 strong tomatoes;
fresh garlic to taste;
1/3 tbsp. classic mayonnaise;
2 tbsp. l. sweet mustard;
vegetable oil;
salt and pepper.

Preparation:

1. Cut the prepared pork into slices. The optimal thickness of each is 2 - 2.5 cm. It is good to beat each piece, but make sure that the pork does not tear. Sprinkle with salt and pepper, rubbing these ingredients into the meat.
2. Place all the slices on an oiled baking sheet. Cover them with thin onion rings.
3. Combine mayonnaise, sweet mustard, chopped garlic, grated cheese. Mix the sauce ingredients well.
4. Place tomato slices and the resulting spicy cheese mixture on the meat and onions.
5. Cover the top of the baking sheet with foil - shiny side down. Bake the treat at 230°C for about an hour.
Serve the finished oven-baked chops with any holiday side dish.

Original holiday side dishes

If the housewife has become tired of the usual mashed potatoes as a side dish for the holidays, you can experiment with other interesting dishes. For example, serve various cereals, vegetables, and mushrooms with meat and appetizers. You can even make a very tasty unusual side dish from cabbage.

Rice with vegetables as a side dish

Ingredients:

130 g long white rice;
60 g fresh carrots;
80 g white onion;
90 g each of zucchini and broccoli;
3 – 5 cloves of garlic;
20 g butter and 3 tbsp. l. vegetable;
80 g canned corn kernels;
salt.

Preparation:

1. Rinse the cereal thoroughly until the water is clear. This will wash away the starch from the surface of the grains and prevent the rice from sticking together in the future.
2. Pour plenty of water over the cereal and bring to a boil over high heat. Reduce the heat on the stove and cook the rice covered for a quarter of an hour. When the water from the pan has completely evaporated, add a couple of pinches of salt and all the butter. Only then stir the rice.
3. Wash all vegetables except cabbage, peel if necessary and cut into small cubes. Chop the garlic with a sharp knife and add it to the frying pan first.
4. After half a minute, pour in the onion and carrot cubes. Cook the ingredients together over medium heat for 3 – 4 minutes. Add zucchini cubes.
5. Wash the broccoli. Shortly cut the inflorescences from the head of cabbage. Add them to other vegetables. Continue cooking covered for 5 minutes. If necessary, add oil in small quantities.
6. Add corn at the end. Add salt to taste.
7. Mix the contents of the pan with the cooked rice.
Warm up the side dish and serve.

Baked potatoes stuffed with cheese

Ingredients:

8 large potatoes;
3 – 4 tbsp. l. very fatty sour cream;
90 g hard cheese;
3 – 4 arrows of green onions;
2 tbsp. l. crumb crumbs;
salt, spice mixture.

Preparation:

1. Boil the potatoes until soft, right in the skins. The main thing is to rinse the tubers in advance.
2. Cool the prepared vegetables and cut each potato in half. Use a spoon to remove the pulp, leaving fairly thick walls.
3. Turn the potatoes extracted from the center of the tubers together with cheese, sour cream, salt and a mixture of spices into a homogeneous mass in a blender. Add chopped green onions to it.
4. Stuff the potato halves with the resulting filling.
5. Sprinkle the pieces with breadcrumbs on top.
Bake the potatoes until golden brown in a very hot oven.

Cauliflower with béchamel sauce

Ingredients:

1 head of cauliflower;
230 g fresh or frozen spinach;
90 g “Russian” cheese;
½ liter of fat milk;
4 tbsp. l. flour;
olive oil;
salt, pepper mixture and nutmeg.

Preparation:

1. Wash the cabbage well. Boil the whole head of cabbage until the vegetable softens. It is very convenient to do this using a double boiler.
2. If the spinach is frozen, first let it thaw naturally. Then finely chop the product. Fry for 5 - 6 minutes in a frying pan.
3. Fry the flour in olive oil until light golden brown. Pour milk into it in small portions. Stir constantly with a whisk to prevent lumps from appearing. Add salt, nutmeg, pepper mixture. Cook the sauce until thickened. Add fried spinach to it and simmer for a couple more minutes.
4. Disassemble the cooked cabbage into inflorescences. Place in a heat-resistant form. Pour in the sauce from the previous step.
5. Cover the food with grated cheese.
Cook the side dish in the oven at 200°C for a quarter of an hour.

Country-style potatoes in the oven

Ingredients:

8 – 9 pcs. potato tubers;
1 tsp. sweet ground paprika;
2 pinches of ground red pepper;
1 pinch of dried basil;
salt;
2 pinches of dried oregano;
granulated garlic;
6 tbsp. l. sunflower oil.

Preparation:

1. Wash the potatoes using a stiff brush. There should be no sand or other contaminants left on the potato skins.
2. Cut the prepared tubers into quarters. You need to work the knife along the vegetable so that the pieces turn out oblong.
3. Rinse the potatoes thoroughly again with cold water. Place the pieces on a natural fabric towel so that the latter absorbs moisture.
4. Return the potatoes back to the bowl. Season with all the aromatic spices, oil, salt and granulated garlic. Mix the ingredients well with your hands.
5. Place the prepared potato pieces on a parchment-lined baking sheet, skin side down.
Bake the side dish for half an hour at 180° C. Check the readiness of the vegetable with a knife or toothpick. Serve potatoes with regular ketchup or any garlic sauces.

Hot side salad with mushrooms

Ingredients:

330 g fresh champignons;
120 g purple onion;
160 g sweet bell pepper;
1 bunch of lettuce leaves;
60 g cheese;
vegetable oil;
20 ml table vinegar;
130 g dry white beans;
pomegranate sauce;
10 g mustard beans;
1 pinch of dried thyme;
Adyghe salt.

Preparation:

1. Soak dry white beans in cold water overnight. Cook until done.
2. Fry the mushrooms until the liquid evaporates. Add strips of pepper to them. When the vegetable is browned, add the boiled beans. Continue frying for another 3 - 4 minutes. Add salt, thyme, mustard to the mixture.
3. Pour the onion with a mixture of water and vinegar. Leave for 7 - 8 minutes, squeeze out. This will relieve the vegetable from unpleasant bitterness.
4. Place the washed lettuce leaves on a plate. Place the still warm snack from the second step on them. Spread pickled onions on top.
Pour pomegranate sauce over the salad to taste and garnish with grated cheese.

Brussels sprouts in tomato sauce

Ingredients:

1 kg cabbage;
2 tbsp. l. tomato and sour cream paste;
1 tsp. butter;
salt;
1 tbsp. l. freshly squeezed lemon juice;
120 g “Dutch” cheese;
2/3 tbsp. filtered water;
ground black pepper;
1 garlic clove.

Preparation:

1. Remove bad leaves from Brussels sprouts. Cut off damaged areas. Cut large heads of cabbage into 2 parts.
2. Boil the cabbage in a small amount of water with lemon juice for 2 - 3 minutes to remove the bitterness.
3. Place the vegetable in a colander and pour over ice water. This will help maintain its bright, appetizing color.
4. Cut the garlic into thin slices.
5. Mix tomato paste and sour cream. Pour in water. Add salt, black pepper.
6. Grease the mold with softened butter. Place cabbage in it. Pour in tomato mixture.
7. Bake the cabbage for a quarter of an hour at medium temperature.
8. Grate Dutch cheese on top. And leave the dish in the oven for another 7 - 8 minutes.
The side dish should sit well before serving. During this time, the vegetables will absorb the aromas of the pouring.

Cold appetizers for the New Year

Cold appetizers on the festive table will perfectly complement the main dish and make the menu more varied and interesting. It is worth preparing them in small quantities, but in several versions at once.

Rolls with cheese and ham

Ingredients:

180 g chicken ham;
120 g “Russian” cheese;
3 – 4 medium garlic cloves;
70 g classic mayonnaise;
pepper mixture.

Preparation:

1. Finely grate the cheese. Mix with crushed garlic.
2. Fill the filling with mayonnaise. Spice up.
3. Cut the ham into thin slices and wrap a portion of the filling in each slice.
Secure the appetizer with beautiful skewers, cool and serve.

Champignons stuffed with cheese and sausage

Ingredients:

170 g fresh champignons;
90 g boiled sausage;
fresh herbs to taste;
vegetable oil;
1 tbsp. l. olive mayonnaise;
80 g semi-hard cheese.

Preparation:

1. Rinse the mushrooms. Remove the legs from them. Finely chop the latter and fry in vegetable oil until cooked.
2. Combine the legs with mayonnaise, grated cheese, chopped herbs, and small cubes of sausage. Fill the caps with filling, which are also greased on all sides with oil.
3. Bake the appetizer for a quarter of an hour in a hot oven.
Cool the finished dish and serve.

Lavash roll with red fish

Ingredients:

2 thin sheets of pita bread;
230 g soft processed cheese;
1 bunch of fresh dill;
230 g lightly salted salmon.

Preparation:

1. Cut the fish fillet into thin slices.
2. Wash the greens, dry and finely chop.
3. Coat each sheet of lavash with melted cheese. Top with chopped herbs.
4. Place fish slices on the surface of the bases.
5. Roll the sheets into tight rolls, cover with cling film, and refrigerate for half an hour.
Cut the appetizer into portions and serve.

Original chicken legs in batter

Ingredients:

6 pcs. chicken legs;
3 tbsp. l. sifted flour;
1 chicken egg;
3 tbsp. l. milk;
vegetable oil;
salt, spices.

Preparation:

1. Rinse the legs. Add salt and spices.
2. Pour flour into another bowl. Add milk. Pour in 1 tbsp. l. oils, raw egg contents. Mix the ingredients well. You can use a mixer for this at the lowest speed.
3. Dip the legs into the resulting batter. Fry until done in plenty of hot oil.
Cool the legs and serve with your favorite sauces.

Savory snack on chips

Ingredients:

1 large tomato;
3 – 4 garlic cloves;
90 g hard cheese;
90 g dill;
½ tbsp. light mayonnaise;
60 g olives;
10 large oval chips of the same size and shape.

Preparation:

1. Grind the dill. Mix it with grated cheese and tomato cubes. Add garlic, mayonnaise.
2. Place the resulting filling on the chips.
3. Garnish the appetizer with olive halves.
Serve immediately before the chips get soggy.

Raffaello with crab sticks, cheese, olives

Ingredients:

120 g quality crab sticks;
2 boiled chicken eggs;
70 g processed cheese and 50 g hard cheese;
fine salt to taste;
classic mayonnaise;
fresh garlic.

Preparation:

1. Grate garlic, crab sticks, cooled eggs and hard cheese onto the finest grater.
2. Mix the prepared ingredients, season with mayonnaise. Add salt. Add melted cheese.
3. Form neat small balls from the resulting mass.
Place the appetizer on a large plate and garnish with herbs. If desired, you can make the filling from almonds or a piece of olive.

Hot snacks for the New Year

Hot appetizers will allow guests to slightly satisfy their hunger before the main course is served. They can be either meat or vegetable.

Hot appetizer of chicken fillet in bacon

Ingredients:

370 g chicken fillet;
120 g bacon;
fine salt;
4 – 5 garlic cloves;
5 tbsp. l. medium fat sour cream;
salt and spices.

Preparation:

1. Combine chopped garlic with sour cream.
2. Cut the meat into layers, beat, salt and rub with spices.
3. Coat each piece with sour cream sauce. Roll the pieces into rolls and cover with strips of bacon.
Bake the appetizer for about half an hour in a very hot oven. For the first quarter of an hour, you can cover the rolls with foil.

Potato sticks with cheese

Ingredients:

8 medium potatoes;
120 g hard cheese;
130 g rusk crumbs;
2 eggs;
2 tbsp. l. corn flour;
salt;
vegetable oil.

Preparation:

1. Boil the potatoes until tender and grate them on a fine grater. Add egg and salt to it. Mix well.
2. Add flour. Knead elastic dough.
3. Cut the cheese into rectangles.
4. In one bowl, beat the remaining egg, pour the breadcrumbs into the second.
5. Form small potato sticks stuffed with cheese. Dip them first into the egg, then into the breadcrumbs.
Fry the appetizer in a large amount of oil until golden brown.

Chicken Cordon Bleu rolls in the oven

Ingredients:

1 chicken breast;
90 g cheese;
90 g ham;
1 egg;
a handful of breadcrumbs;
salt and pepper;
vegetable oil.

Preparation:

1. Cut the breast into thin layers. Beat each one through the film. Rub with pepper and salt.
2. Place slices of cheese and ham on the breast pieces. Roll the pieces into neat rolls.
3. First dip each one in a beaten egg and then roll in breadcrumbs.
4. Place the future appetizer in a baking dish.
Cook the rolls in the oven at 180°C for half an hour.

Hot sandwiches (mini-pizzas)

Ingredients:

7 – 8 slices of loaf;
1 tomato;
130 g smoked sausage;
80 g cheese;
1 bunch of fresh dill;
mayonnaise.

Preparation:

1. Finely chop dill, sausage, and tomato. Mix. Season with mayonnaise.
2. Coarsely grate the cheese.
3. Place the filling from the first step onto the loaf pieces.
4. Sprinkle the appetizer with grated cheese.
Bake for 6 - 7 minutes in a hot oven.

Fried lavash rolls with cheese filling

Ingredients:

1 package of thin Armenian lavash;
320 g cheese;
green onions to taste;
3 boiled eggs and 2 raw;
2 tbsp. l. sour cream and mayonnaise;
80 ml milk;
salt.

Preparation:

1. Grate the boiled eggs. Mix with shredded cheese, chopped green onions, sour cream and mayonnaise.
2. Separately, beat raw eggs with milk and salt.
3. Cut the lavash into squares.

Ingredients:

190 g chicken fillet;
½ onion;
200 g ready-made puff pastry;
130 g champignons;
60 g cheese;
mayonnaise, butter;
salt.

Preparation:

1. Roll out the dough, cut into small squares. Place each piece in a muffin tin. Add peas and bake for 25 minutes at 180°C.
2. Finely chop the onion and fry. Add small pieces of mushrooms and chicken to the already rosy vegetable. Fry the ingredients together for 8 – 9 minutes. Add salt. Add mayonnaise to the filling.
3. Fill the ready-made cooled tartlets with the mixture from the previous step. Sprinkle them with grated cheese.
Bake the appetizer for 8 - 9 minutes at 180° C.

The festive table for the New Year is a concern for many housewives. What to cook delicious and original? How to please guests and please the mascot of the coming year? Now it is becoming popular to prepare dishes for a holiday in honor of the animal that patronizes the New Year. Today’s article will help you solve this issue and prepare everything so that the guests are well-fed and the mascot of the year - the Fire Monkey - will be pleased.

Since the festive table consists not only of salads, we are pleased to offer you an excellent selection of New Year’s recipes for appetizers, salads and main dishes, so that the question of “what to cook for the New Year” will disappear completely. All recipes have detailed descriptions and photos, so the process of preparing them will not be a problem for you.

New Year's snacks - original recipes with photos

A simple appetizer of salmon with cucumber

To prepare you need:

• 100 g lightly salted salmon fillet;
• 1 long cucumber;
• 1/2 cup soft cheese or Greek yogurt;
• 2 sprigs of dill;

1. In a small bowl, mix soft cheese and dill, salt to taste.
2. Cut the cucumber into slices. 1 tsp. Place the cheese mixture on a slice of cucumber, place a piece of salmon on top and garnish with a small sprig of dill.

Cooking time: 15 minutes.

Stuffed mushrooms

You will need:

• about 20-25 champignons;
• 1 red pepper;
• 2 cloves of garlic;
• 1/2 onion;
• 1/2 cup walnuts;
• a glass of spinach (optional);
• salt pepper

By the way! You can also use soft cheese, onions and chopped champignon legs as filling.

Cooking time: 35-40 minutes.

Mini toasts with avocado and shrimp

A very simple snack recipe, this version uses black bread to prepare it, but you can replace it with beautiful tartlets or a white baguette.

For 15 slices/tartlets you need:

• 2 avocados;
• 1 onion (red or white);
• 1 lemon;
• salt pepper;
• shrimp without shell;
• black bread.

The treat is ready! Cooking time: 15-20 minutes.

By the way! Slices of bread can be lightly dried in the oven for literally 5-7 minutes at 180 degrees. Makes a delicious crispy snack.

Salads for the New Year - recipes with photos

The New Year's table cannot do without salads; every year housewives look for new and interesting recipes to please and surprise their guests. This year's lady loves light vegetable salads with lean meat, so our selection contains recipes that will pamper guests and not exactly appease the mascot of the year.

Salad with ham, eggs and radishes

For 4-5 servings of salad you will need:

• 1 head of lettuce or 300-400 g of any lettuce leaves;
• 150 g ham;
• a bunch of parsley;
• 1 green apple;
• 4 eggs;

For refueling:

• natural yogurt;
• 2 tbsp. olive oil;
• 1 tsp lemon juice;
• salt pepper

Or you can simply replace it with mayonnaise.

Preparation:

Potato salad with chicken and pineapple

A fresh, crispy, tasty salad will delight all guests. For 3-4 servings of salad you need to take:

• 400 g potatoes;
• 1 chicken fillet;
• 1 cucumber;
• 1 apple;
• 3-4 slices of fresh or canned pineapple;
• Iceberg lettuce or other lettuce leaves.

For refueling:

• 100 ml. sour cream;
• 75 ml. mayonnaise;
• 2 tbsp. l. mustard;
• salt pepper.

Hot for the New Year - recipes with photos

Chicken in honey mustard sauce with potatoes in the oven

With this recipe you will definitely conquer everyone, amazingly tasty sauce with tender chicken. It cooks quickly and the oven does the rest for you.

For 5 servings you need:

• 1 kg. potatoes, peel and cut into 2-3 cm pieces;
• 5 chicken thighs;
• 1 onion;
• 2 cloves of garlic;

For the mustard sauce:

• 3/4 glass of white wine;
• 3 tbsp. Dijon mustard;
• 2 tbsp. l. honey;
• 1 tsp dried thyme;
• 2 tbsp. l. cream.

Note! Wine can be replaced with broth (water) with 1 tbsp. l. vinegar and 1 tsp. Sahara.

Preparation:

1. Pour the peeled and cut potatoes with cold water and set to cook; after boiling, boil the potatoes for 5 minutes, remove from heat, drain the water.
2. Place the potatoes in a baking dish, drizzle with olive oil and sprinkle with salt.
3. Fry the thighs in a frying pan for about 3-4 minutes on each side until browned. Remove from the pan and place them in the pan with the potatoes.
4. Fry the onion and garlic in it until golden brown, then add the wine, bring it to a boil and simmer until the smell of alcohol disappears. Add the remaining ingredients for the sauce, stir, simmer for 1-2 minutes and pour this sauce over the potatoes and chicken.
5. Place the pan in the oven and bake for 40-50 minutes until done.
6. Before serving, sprinkle the dish with fresh herbs.

Cod baked in the oven

For 4 servings you will need:

• 3 tbsp. l. lemon juice;
• 3 tbsp. l. melted butter;
• 1/4 cup flour;
• about 600-800 g cod fillet;
• 2 tsp. lemon zest;
• 2. l. chopped parsley;
• salt, pepper and favorite fish seasonings.

1. To begin, preheat the oven to 180 degrees.
2. In a separate bowl, mix lemon juice and butter, in another mix flour and seasonings.
3. Immediately prepare a baking dish and grease it with oil.
4. Cut the fillet into pieces about 10 cm, first dip each in lemon juice on both sides, sweep into the flour mixture and place on the bottom of the mold. Do this with all the pieces, pour the remaining lemon juice on top.
5. Bake the fillets for about 15 minutes until done; before serving, mix together the lemon zest and chopped parsley and sprinkle it over the fish.

Birthdays, February 23, March 8. May 1, New Year, family holidays are a reason to set the table. All self-respecting housewives try to please their loved ones and friends with a variety of dishes. Of course, every cook has his own signature recipes. But sometimes you want to cook something new and unusual. In this article, I publish an approximate holiday menu of 14 simple, but tasty and original dishes, which may give you your own ideas. And for dessert you can bake something extraordinary.

Salads and snacks without eggs

Puff salad with pineapples

Products:
– 6 pieces of boiled potatoes;
– a can of pineapples approximately 560 grams;
– 3-4 cloves of garlic;
– hard cheese about 300 grams;
- mayonnaise.

Preparation:
Mix mayonnaise with garlic squeezed through a press. Grate the boiled potatoes on a coarse grater and add salt. Place the layer on a flat dish. Spread with mayonnaise-garlic sauce. Place sliced ​​pineapples on top. Lubricate with sauce too. Sprinkle grated cheese on top. A simple but very tasty salad is ready. You can arrange it as in the picture.

For a simple salad that even a beginner in cooking can handle, see.

Black bread croutons with herring mousse.

The mousse itself can be prepared in advance, but the croutons (croutons) will have to be made immediately before serving.

Ingredients for 4 slices of Borodino bread:
– 1 herring fillet or half a whole herring:
– 2-3 pieces of green onions;
– processed cheese;
– 2 boiled carrots;
– ground black pepper;
– 4 slices of black bread.

Preparation:
Cut off the crusts from the bread and place in an oven preheated to 180 degrees to dry. This will take 5 – 7 minutes.

Cut the herring and onion into small pieces. Grate the carrots and processed cheese on a coarse grater. Place everything in a blender, add pepper and mix well. Don't have a blender? Use a meat grinder, just insert a fine mesh. Was the mousse a bit dry? It depends on the herring. Add a tablespoon of mayonnaise or vegetable oil and mix well.

Using two spoons, carefully form the mousse and place on the croutons. You can garnish with dill and leeks or as you wish.

Pancakes with salmon.

Products:
For pancakes.

– flour 400 gr;
– eggs 2 pcs.;
– milk 1 liter;
– vegetable oil 2 tablespoons;
– a pinch of salt;
– vanillin.

For filling.
– lightly salted salmon about 100 g;
– hard cheese, also about 100 g;
– pickled cucumbers 2 pieces;
– mayonnaise 2 tbsp. spoons;
– ground black pepper;
– green onion feathers.

Preparation:
If you know how to bake pancakes, you can make them according to your own recipe. And for the rest I will continue. If you have a blender, place all ingredients in a bowl and mix thoroughly. If not, use a whisk or fork. First mix the eggs, then add milk and all other products except flour, mix well. Then add flour little by little, mixing the dough thoroughly so that no lumps form.

Don't forget to heat the pan well and grease it with oil.

I think that for the holiday it is better to bake intricate pancakes in the shape of snowflakes. This is done quite simply. Pour the bulk of the pancake into the middle of the frying pan, and, turning it slightly, let the dough spread a little.

Then you scoop some dough into a spoon and draw patterns around it. You can put the dough in a small plastic bottle and draw from it. This is somewhat more convenient, but more dough is consumed.

When all the pancakes are ready, cover them with a plate or cling film to soften them.

In the meantime, let's get to the filling. Cut the salmon into small squares. Grate the cheese on a fine grater. Finely chop the pickles too. Pepper, add mayonnaise and mix everything.

Divide the onion into feathers and steam with boiling water to make them more elastic.

Place a tablespoon of filling in the middle of each pancake, form a bag and carefully tie with onion feathers. During this procedure, it is better to involve your children or husband, let them also take part in the preparations for the holiday.

These bags are served cold, but if you are making them on the eve of the holiday, it is better to heat them in the microwave for a few seconds so that the pancakes are not too hard.

Meat rolls with cucumber and mustard.

Products:
– pork 400 grams;
– pickled cucumbers 2 pcs.;
– red onion 1 pc.;
– mustard beans 2 tbsp. spoons;
- salt pepper;
– flour for breading.

Preparation:
Cut the meat into thin slices, cover with film and beat well, add salt and pepper. Cut the cucumbers and red onion into strips. Place grain mustard, slices of cucumber and onion on each piece of meat.

Roll into rolls and secure with toothpicks to prevent them from unraveling. Gently roll in flour. First place seam side down in a well-heated frying pan with vegetable oil. Fry on all sides until golden brown.

Cut the finished rolls in half at an angle of 45 degrees. Drizzle with Lazy Tartar Sauce.

Lazy Tartar Sauce

Products:
– pickled cucumbers 2-3 pcs.;
– a head of red onion;
– garlic 2-3 cloves;
– half a bunch of parsley;
- salt pepper;
– mayonnaise 2 tablespoons;
– grainy mustard.

This sauce is prepared very simply, and most importantly, quickly, but it requires a blender. Chop all the ingredients, put everything except the mustard in a blender and blend until smooth. Now add mustard to taste and mix with a spoon. You can, of course, chop everything finely, but this will take time, and during the New Year's troubles, this is precisely what is missing.

Herring under a fur coat in a roll

Products:

– herring – 1 pc.;
– potatoes – 4 pcs.;
– carrots – 1 pc.;
– beets – 1 pc.;
– mayonnaise – 200 g;
– onion – 1 pc.;
– vinegar for pickling onions.

Preparation:
Pre-cut the onion randomly and marinate in vinegar for 2-3 hours. But you can put it raw, at your discretion.

Boil potatoes, carrots and beets, cool, peel and grate or cut into small cubes.

Peel the herring, separate from the bones, cut into small pieces.

It is better to squeeze the beets through cheesecloth to remove excess moisture. If your carrots are also juicy, then it is better to squeeze them.

To make a roll, spread cling film, a cut plastic bag or foil on the table, whoever has what. Mix beets with mayonnaise and spread evenly onto film. Cover again with film and compact the layer thoroughly. Remove this top film. You can salt the beets a little. Try to make each subsequent layer slightly narrower in width than the previous one. We do the same with carrots, only now we spread them on the beets. The third layer is potatoes with mayonnaise, spread on the carrots. Don't forget to salt it. Next we put the onion, if you pickled it, you need to let it drain so that it is not too wet. And the last layer is herring. It is better to lay it not over the entire surface of the roll, but as a long log in the middle. We compact all layers in the same way using cling film.

Carefully roll the roll around the herring log. We compact the edges well. Wrap it in the same film. We put the appetizer in the refrigerator until guests arrive. Before serving, remove the film and cut into portions.

Snack “Callies”

Products:
– 100-200 gr. ham or any boiled sausage;
– 100 gr. any cheese or fatty cottage cheese, it must be salted;
– 1 carrot;
– 2 cloves of garlic;
-mayonnaise.

Preparation:
Grate the cheese and carrots on a fine grater. Squeeze the garlic through a press. Mix everything and season with mayonnaise. If you use cottage cheese, the taste will be different. I usually make half with cottage cheese, half with cheese.
Cut the sausage or ham into thin slices. Roll up into a ball and secure with toothpicks to prevent them from unrolling. Fill with salad. Garnish with herbs, pieces of red bell pepper, olives or just ketchup.

Stuffed Peaches

The appetizer has an interesting taste due to the sweet peaches and salty filling.
Products:
– small, 200 grams, piece of turkey meat;
– a can of canned peaches in halves;
– a can of canned corn;
– any spicy cheese, 200 grams;
– mayonnaise or homemade sauce;
– salt, pepper to taste.

For the sauce:
– a jar of yogurt;
– lemon;
– mustard.

Preparation:
Boil the meat in salted water, cool.

While we prepare the sauce. Add a teaspoon of mustard, a tablespoon of lemon juice to the yogurt and add a little salt. Mix all ingredients well.

We take the peaches out of the jar and place them on a towel. They need to be dried well. To do this, you can place them bottoms up to drain excess juice, or blot each piece with a napkin.

Then the bottoms must be cut off for stability, but be careful not to make a hole.

Now cut the turkey into small pieces, grate the cheese on a coarse grater and add 3-4 tablespoons of corn without juice. Carefully add the sauce or prepared mayonnaise. The salad should not turn out wet. Soy or mayonnaise is used here simply to bind the products together. Add salt and pepper if necessary.
Stuff the peach halves and place them on a flat plate.

Also look at another article.

Salads and snacks with eggs.

Stuffed crab sticks.

I want to warn you right away, the appetizer is a big hit, so make more.
Ingredients for 10 pieces of chilled (do not use frozen) crab sticks:

Grate the cheese on a fine grater, set aside a third for sprinkling. Leave the yolk of one egg too. Grate or crush the eggs with a fork. Squeeze the garlic through a press. Finely chop the greens. Add sour cream and mayonnaise. Mix everything. If you like pepper, you can add it too.

Carefully unwrap the crab sticks and place the filling on the edge. Now the sticks need to be rolled up just as carefully. Place 4 sticks on a plate, 3 on top, then two and place the last one on top. We ended up with some kind of hut. Sprinkle it with “snow” - cheese and egg yolk or white, as you prefer. The appetizer is ready.

Cheese balls

Products:

• boiled potatoes 4 pcs.;
• boiled eggs 4 pcs.;
• crab sticks 10 pcs.;
• hard cheese 200 gr.;
• mayonnaise 2 tbsp. spoons;
• pepper.

Preparation:
Grate the cheese on a fine grater and set aside for now. Cut potatoes, eggs, crab sticks as finely as possible, season with mayonnaise and pepper. In principle, you don’t need to add salt, but if you really want to, you can. Mix everything well. With clean hands, roll into balls slightly smaller than a chicken egg. Roll them in cheese. Insert skewers or toothpicks.

Method number 2

Products:

• processed cheese 2 pcs.;
• hard cheese 100 gr.;
• a bunch of dill;
• 3 cloves garlic
• 2 boiled eggs;
• paprika;
• mayonnaise.

Preparation:
Wash the dill in advance and dry well.
Grate the eggs and cheese on a fine grater, squeeze the garlic through a press and add a little mayonnaise so that the mass is not too wet. Mix everything thoroughly.
Finely chop the dry dill. We leave. Three also have cheese on a fine grater. And we also leave it aside. Pour paprika into a plate. As in the previous recipe, we form balls and roll one at a time in seasonings. We got funny colorful balls.

Method No. 3

Products:

• large package of crab sticks;
• 150-200 grams of cheese;
• 5-6 cloves of garlic;
• 4 boiled eggs;
• 3 tbsp. spoons of mayonnaise.

Preparation:
Grate the crab sticks on a fine grater and set aside - this is our topping. We also grate the cheese and eggs on a fine grater, pass the garlic through a press. Add mayonnaise, mix everything well. We make balls as in previous recipes. Roll each ball in shavings of crab sticks.

As a decoration for all three methods of preparing cheese “Rafaelok”, you can use marinated champignons, pinned with skewers or toothpicks.

Recipes for hot holiday dishes

Pork meat and potatoes in the sleeve.

Products:

• pork meat, preferably neck, 1 kg;
• pitted prunes 200 gr. It can be replaced with dried apricots, cherries, any berries or mushrooms. For the marinade:
• one and a half teaspoons of wig:
• mustard beans 2 teaspoons;
• regular mustard one and a half teaspoons;
• garlic 3-5 cloves;
• vegetable oil 4 tablespoons;
• non-bitter honey 1 teaspoon;
• salt 1 teaspoon;
• ground black pepper to taste.

For potatoes.

• medium size potatoes 1 kg;
• vegetable or olive oil 3-4 tablespoons;
• salt about half a teaspoon;
• any dry to your taste half a teaspoon.

Preparation:

Steam prunes with boiling water. Dry.

Wash the meat and dry with a napkin. Make deep cuts not completely at a distance of 1-1.5 cm.

Mix all the ingredients for the marinade well, squeeze the garlic through a press.

It is good to coat the meat with marinade, not forgetting about the pockets.

Place all the prunes in each pocket. Carefully transfer the meat into a roasting bag. The sleeve should be 2 times longer than the piece. Secure the sleeve on both sides and put it in the refrigerator for a day or a little less.

When you need to cook, take the potatoes and cut off the bottom on one side.

Mix the oil, salt and seasoning well and pour the potatoes on top, not forgetting to get into the holes. Now place the finished potatoes along with the mold into a baking sleeve and secure it on both sides.

Remove rack from oven to keep cool. Preheat the oven itself to 200 degrees. Now place the form with potatoes and the form with meat on the grill. Bake for an hour.

When the finished potatoes and meat have cooled a little, transfer them to a dish, first tearing the sleeve and cutting the meat into portions.

Cut the meat into large pieces, add salt and pepper and fry in a hot frying pan on both sides until golden brown. Place in a saucepan.

Cut the onion into half rings and fry until golden brown in the oil that remains after frying the meat. Place the prepared onion in the pan on top of the meat.

Add hot water until it slightly covers the meat. Simmer for an hour on low heat.

Fry the walnuts in a frying pan or in the oven for about 3 minutes.

Add to the stew tomato paste, diluted in a glass of warm water, seasoned with salt - a level tablespoon and sugar - a heaped tablespoon, and pepper to taste. Add bay leaves, prunes and nuts. Close the lid and cook the meat until cooked, about half an hour. Don’t forget to taste the dressing to adjust the taste in time if something doesn’t suit your taste. Serve with any side dish.

Bon appetit! I hope you have a lot of fun this holiday!

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