What to cook for the new year? 30 ideas and recipes!

It is not easy for modern housewives to decide what to cook for the new year. It is difficult to determine the perfect menu, studying interesting recipes. The best options for appetizers and hot dishes for the festive table will facilitate the task of the cook.

What salads can be prepared for the new year?

Of course, you can not do without salads for the new year. When preparing snacks for this beloved holiday, you must take care not only of their taste, but also of an interesting “elegant” design.

With squid and shrimp

Ingredients:

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

Cooking:

1. Onion cut 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 shrimps and squids in separate pots. Keep seafood in boiling water for no longer than 2.5 minutes, clear of 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 onions.
5. Finely rub the cheese, and cut the crab meat arbitrarily.

Instead of the latter, you can take crab sticks.

Grinding them is even more convenient.
6. Mix all prepared foods in a deep bowl. To salt. Pour with classic mayonnaise.
7. Put the resulting snack on washed and dried salad leaves. Garnish with thin rings of sweet red onion and herbs.
Let the salad brew well and serve to the festive table.

Classic Olivier

Ingredients:

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

Cooking:

1. Cook root vegetables directly into the peel until cooked.

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. In the same way chop the cooled eggs, sausage and all pickled cucumbers.
4. To connect the components crushed by identical cubes. Pour green peas to them without brine.
5. Season the salad with salted olive mayonnaise.
You can experiment with the classic snack recipe. For example, replace pickled cucumber with fresh vegetable, and boiled sausage with smoked product.

Korean carrot and pork salad

Ingredients:

• 550 g of pork pulp;
• 2 pickles;
• 3 boiled eggs;
• 220 g of semi-hard cheese and Korean carrots;
• 1 tbsp. classic mayonnaise;
• 2 tbsp. l vinegar
• 1 onion;
• ½ cans of pitted olives;
• a bunch of fresh chives;
• fine salt.

Cooking:

1. Wash the meat, boil a whole piece in salt water. Cool and cut into strips.
2. Grind cucumbers and pre-cooked cooled eggs into cubes.
3. Marinate onions in a mixture of water and vinegar. After about half an hour, squeeze it from excess fluid.
4. Put the salad in portions in layers: layers of pork - onions - cucumbers - eggs - Korean carrots.
5. Top the snack with a large amount of grated semi-hard cheese, garnish with olives and chopped green onions.
In the process of laying layers of snacks, grease 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 pair of pre-cooked eggs;
• 130 g of "Dutch" cheese;
• 60 g of walnut kernels;
• 2 garlic cloves;
• 1 large onion head;
• any vegetable oil;
• fine salt;
• quail egg mayonnaise.

Cooking:

1. Cut boiled potatoes into miniature cubes.
2. Cheese coarsely rub. Grind cooled boiled eggs in the same way.
3. Smoked chicken breast and canned mushrooms very finely chopped.
4. Onion cut into miniature cubes. Fry in any oil until golden brown. Cool.
5. Crush the nuts into small crumbs. Crush the garlic. Mix both ingredients with mayonnaise. Salt the resulting sauce.
6. Put the appetizer on a plate in layers: mushrooms - fried onions - potatoes - smoked meat - eggs - grated cheese. Every generously coat with original sauce.
If there are crushed nuts, decorate them with a ready-made salad. Let it brew before taking the sample.

With red fish and crackers

Ingredients:

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

Cooking:

1. "Beijing" finely chop. Salt and knead with hands. This will make the cabbage much softer.
2. Fillet of slightly salted salmon into cubes.

Trout is also good for 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 appetizer with lettuce and miniature tomatoes.

New Year's Eater Salad with Beef

Ingredients:

• 340 g of beef pulp;
• 2 pcs. large carrots;
• 1 large onion;
• 170 g of pickles;
• 2 to 4 garlic cloves;
• 3 tbsp. l vegetable oil;
• several branches of fresh parsley;
• light mayonnaise;
• salt.

Cooking:

1. Boil the meat pulp until cooked. Hands to disassemble it into fibers.
2. Chop the onion in half rings.
3. Peel the carrots and grind them with a special Korean grater.
4. Heat vegetable oil in a skillet. Fry the onion on it until translucent. In a separate frying pan in the same oil, fry the straws of carrots until golden brown. Cool vegetables.
5. Chop cucumbers with thin long sticks. Squeeze from the marinade.
6. Collect the salad from all prepared ingredients. Sautéed vegetables should be completely cool by this time.
7. Season the appetizer with salted mayonnaise mixed with minced garlic.
Put the salad on a flat dish and garnish with sprigs of fresh parsley.
Hot Meat Dishes
Appetizing hot meat will be the main course of the New Year's table. This can be a treat of pork, beef or poultry. The choice of option depends on the preferences of all home 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.

Cooking:

1. Rinse the chicken carcass, dry it with paper towels. Grate the bird with sweet paprika, salt. If desired, you can use any other spices.
2. Remove the whole zest from the lemon with a fine grater. Cut citrus into 5 - 6 parts.

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

3. Mix softened butter with zest. Add chopped garlic cloves to the mass. Rub the mixture intensively with a spoon to make it as homogeneous as possible.
4. Place lemon slices inside the chicken carcass. For a pleasant aroma, add fresh rosemary.
5. Use a thin, sharp knife to raise the skin on the carcass. Fill the resulting pocket with lemon-garlic oil. Try to process the whole bird in this way.
6. Lubricate the chicken with oil residues from above.
7. Tie the legs of the carcass with a dense thread so that it does not lose shape when baking.
8. Preheat the oven in advance to 190 - 200 ° C. Send the chicken in a glass form into it.
9.After 50 minutes, flip the carcass to the other side. Cook the whole chicken in the oven for another 40 to 45 minutes.
Cut the carcass into pieces after an effective serving to the festive table.

Holiday goose in English

Ingredients:

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

Cooking:

1. Place the bird carcass in a large pot. Pour with salt water. Leave as it is in the cold until 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, wait until all excess fluid has drained from it. Remove the insides from the carcass, cut off the fat from the tail. Dry the goose and grate it with lemon cut in half.
5. Mix sliced ​​apple and orange, chopped celery, chopped potatoes. Stuff the goose with this mixture. Tie his legs with a tight thread.
6. Place the bird in a preheated oven. After 5 to 7 minutes, reduce the temperature to 180 ° C.

Poultry baking time is calculated individually - approximately 20 minutes per 1 kg of meat.

7. In the cooking process, water the goose every half hour with the mixture from the second step.
Goose for the new year will be a real decoration of the festive table. You can serve it with any side dish.

Pork roast in pots

Ingredients:

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

Cooking:

1. Cut the meat into small pieces. Fry to a delicious crust in warmed, refined oil. Add a small pinch of salt and spices. Put the finished meat in pots.
2. Grind all vegetables except potatoes with medium or large slices. Fry them in the oil remaining from the meat until soft.
3. Put the contents of the pan in pots on top of the pork. Cover the products with medium cubes of potatoes.
4. Pour the ingredients with water and salt and lavrushka. Use spices as desired.
5. Bake pork in the oven at high temperature under the lids.
Serve the finished treat to the table right in the pots.

Oven baked beef with tomato sauce

Ingredients:

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

Cooking:

1. Fry chopped onions in hot oil until golden.
2. Cut the meat into large pieces across the fibers. Roll them on two sides in flour. Fry in the oil remaining from the onion until tender and brown.
3. In a separate pan, darken the grated carrots, garlic plates, slices of tomatoes with tomato paste. Salt the mass, add all the declared spices. Simmer it for 8 - 9 minutes. Add small pieces of chili. Strain for another 2 minutes.
4. Put the fried onions on the bottom of the mold. Spread the meat on it. To salt.
5. Pour in tomato sauce from the pan.
6. Cook for 50 - 55 minutes at medium temperature under the foil.
7. Then remove the cover and let the beef brown.
Serve the meat to the table with a stew of cabbage.

Chicken with pineapple and mushrooms under a cheese crust

Ingredients:

• half a kilo of chicken and canned pineapple;
• 170 g of champignons;
• 1 onion;
• 80 g of "Russian" cheese;
• 2/3 Art. sour cream or light mayonnaise;
• fresh parsley to taste;
• 1 pinch of salt;
• 1 pinch of ground black pepper;
• 2 pinches of any seasoning for chicken;
• oil.

Cooking:

one.Rinse chicken. Cut into medium slices. Beat off on both sides through a film, grate with salt, pepper and seasoning.
2. Put the pieces on a baking sheet covered with a foil greased with a small amount of oil.
3. Fry the peeled and sliced ​​champignons with chopped onions until cooked. All moisture released from the mushrooms should be evaporated from the pan.
4. Put the resulting frying into pieces of meat.
5. Cut the rings of canned fruit in half and place two halves on each chicken slice in the form of a figure eight.
6. Top grease the workpiece with mayonnaise (or sour cream) mixed with chopped herbs.
7. Fill all the pieces with grated cheese.
Bake fillet 40 - 45 minutes at 180 - 190 ° C.

Cooking time may vary depending on the characteristics of the oven.

Chops in the oven with cheese and tomatoes

Ingredients:

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

Cooking:

1. Prepared pork cut into slices. The optimal thickness of each is 2 - 2.5 cm. It is good to beat off each piece, but make sure that the pork does not tear. Sprinkle with salt and pepper, rubbing these ingredients into the meat.
2. Put all slices on an oiled baking sheet. Cover them with thin onion rings.
3. Combine mayonnaise, sweet mustard, chopped garlic, grated cheese. Mix the components of the sauce well.
4. On the meat with onions put circles of tomatoes and the resulting piquant cheese mass.
5. Top cover the baking sheet with foil - shiny side down. Bake the treat at 230 ° C for about an hour.
Serve the finished chops of their oven with any festive side dish.

Original holiday side dishes

If the usual mashed potato as a garnish for the holidays managed to annoy the hostess, you can experiment with other interesting dishes. For example, serve various meats, vegetables, mushrooms for meat and snacks. Even from cabbage you can cook a very tasty unusual side dish.

Rice with vegetables on the side dish.

Ingredients:

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

Cooking:

1. Rinse the groats thoroughly until clear water. This will allow the starch to be washed off the surface of the grains and prevent the rice from sticking together in the future.
2. Pour the cereal with plenty of water, bring to a boil over high heat. Reduce the heating of the stove and cook the rice under the lid for a quarter of an hour. When the water from the pan has completely evaporated, add a couple of a pinch of salt and all the butter. Only after that mix rice.
3. Wash all vegetables, except cabbage, if necessary, peel and cut into small cubes. Chop the garlic with a sharp knife and fry it first in the pan.
4. After half a minute, pour in the same cubes of onions and carrots. Cook the ingredients together over medium heat for 3 to 4 minutes. Add the zucchini cubes.
5. Rinse the broccoli. Briefly cut off a head of inflorescence. Pour them to other vegetables. Continue cooking under the lid for 5 minutes. If necessary, add oil in small quantities.
6. Add corn at the end. Pour salt to taste.
7. Stir the contents of the pan with boiled rice.
Warm up the side dish and serve.

Baked Potato Stuffed with Cheese

Ingredients:

• 8 large potatoes;
• 3 - 4 tbsp. l very oily sour cream;
• 90 g of hard cheese;
• 3 - 4 arrows of green onions;
• 2 tbsp. l crumb crumbs;
• salt, a mixture of spices.

Cooking:

1. Cook the potato until soft, right in the peel. The main thing is to rinse the tubers in advance.
2. Cool the prepared vegetables and cut each potato in half. Remove the pulp with a spoon, leaving a rather thick wall.
3.The potatoes extracted from the middle of the tubers, together with cheese, sour cream, salt and a mixture of spices, turn into a homogeneous mass in a blender. Add chopped green onions to it.
4. Stuff the resulting filling with half the potatoes.
5. Sprinkle the workpieces with crumbs on top.
Bake potatoes until golden brown in a very hot oven.

Cauliflower with bechamel sauce

Ingredients:

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

Cooking:

1. Wash the cabbage well. Boil the whole head until the vegetable softens. It is very convenient to do this with a double boiler.
2. If the spinach is frozen, first allow it to thaw under natural conditions. Then finely chop the product. Fry for 5 - 6 minutes in a pan.
3. Fry flour in olive oil until a light golden hue. Pour milk in small portions to it. Constantly stir with a whisk so that no lumps appear. Add salt, nutmeg, pepper mixture. Cook the sauce until thickened. Add the fried spinach to it and simmer on the fire for a couple more minutes.
4. Disassemble cooked cabbage for inflorescences. Put in a heat-resistant form. Pour the sauce from the last step.
5. To fill in products with grated cheese.
Cook the side dish in the oven at 200 ° C for a quarter of an hour.

Rustic potato 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.

Cooking:

1. Wash the potatoes using a stiff brush. There should be no sand or other impurities on the potato peel.
2. Prepared tubers cut into quarters. You need to work with a knife along the vegetable so that the pieces are oblong.
3. Rinse the potatoes thoroughly with cold water. Pour the pieces onto a towel made of natural fabric 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 components well by hand.
5. Put prepared potato slices on a baking sheet with parchment peeled down.
Bake the side dish for half an hour at 180 ° C. Check the preparedness of the vegetable with a knife or a toothpick. Serve potatoes with regular ketchup or any garlic sauces.

Hot salad with mushrooms

Ingredients:

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

Cooking:

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

Brussels sprouts in tomato sauce

Ingredients:

• 1 kg of cabbage;
• 2 tbsp. l pasta from tomatoes and sour cream;
• 1 tsp butter;
• salt;
• 1 tbsp. l freshly squeezed lemon juice;
• 120 g of "Dutch" cheese;
• 2/3 Art. filtered water;
• ground black pepper;
• 1 garlic clove.

Cooking:

1. Remove bad leaves from Brussels sprouts. Cut corrupted places. Large heads of cabbage cut into 2 parts.
2. Cook the cabbage in a small amount of water with lemon juice for 2 to 3 minutes to remove the bitterness.
3.Put the vegetable in a colander, pour over ice water. This will help maintain its vibrant appetizing color.
4. Cut the garlic into thin slices.
5. Mix the tomato paste and sour cream. Pour in water. Add salt, black pepper.
6. Lubricate the mold with softened butter. Put cabbage in it. Pour in tomato mixture.
7. Bake cabbage for a quarter of an hour at medium temperature.
8. Top up the "Dutch" cheese. And leave the dish in the oven for another 7 - 8 minutes.
Garnish should be well infused before serving. During this time, vegetables absorb the aromas of the fill.

New Year cold snacks

Cold appetizers on the festive table perfectly complement the main course, make the menu more varied and interesting. Cooking them is in small quantities, but in several ways.

Ham and Cheese Rolls

Ingredients:

• 180 g of chicken ham;
• 120 g of “Russian” cheese;
• 3 to 4 medium garlic cloves;
• 70 g of classic mayonnaise;
• a mixture of peppers.

Cooking:

1. Finely rub the cheese. Mix with crushed garlic.
2. Season the filling with mayonnaise. Spice up.
3. Cut the ham into thin slices, wrap each portion of the filling.
Fix the appetizer with beautiful skewers, cool and serve.

Mushrooms stuffed with cheese and sausage

Ingredients:

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

Cooking:

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

Lavash roll with red fish

Ingredients:

• 2 thin sheets of pita bread;
• 230 g of soft cream cheese;
• 1 bunch of fresh dill;
• 230 g of slightly salted salmon.

Cooking:

1. Cut the fish fillet into thin slices.
2. Rinse greens, dry and chop finely.
3. Grease each sheet of pita bread with cream cheese. Top with chopped herbs.
4. Spread fish slices over the surface of the basics.
5. Fold sheets tight rolls, cover with cling film, remove for half an hour in the cold.
Cut the appetizer portionwise 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.

Cooking:

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

Tasty Chips

Ingredients:

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

Cooking:

1. Grind the dill. Mix it with grated cheese, diced tomatoes. Add garlic, mayonnaise.
2. Put the resulting filling on chips.
3. Decorate the appetizer with halves of olives.
Serve immediately until the chips are soaked.

Raffaello from crab sticks, cheese, olives

Ingredients:

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

Cooking:

1. Rub on the smallest grater garlic, crab sticks, cooled eggs and hard cheese.
2. Mix the prepared ingredients, season with mayonnaise. To salt. Add cream cheese.
3. From the resulting mass, form neat small balls.
Put the appetizer on a large dish and decorate with greens.If desired, you can make a filling of almonds or a slice of olives.

Hot snacks for the new year

Hot snacks will allow guests to slightly satisfy their hunger before serving the main course. They can be both meat and vegetable.

Hot Bacon Chicken Appetizer

Ingredients:

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

Cooking:

1. Combine the crushed garlic with sour cream.
2. Cut the meat into layers, beat, salt and grate with spices.
3. Grease each piece with sour cream sauce. Roll up the blanks and cover with strips of bacon.
Bake a snack 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 of hard cheese;
• 130 g breadcrumbs;
• 2 eggs;
• 2 tbsp. l cornmeal;
• salt;
• vegetable oil.

Cooking:

1. Cook the potatoes until cooked and rub on a fine grater. Add the egg and salt to it. Mix well.
2. Pour in flour. Knead elastic dough.
3. Cheese cut into rectangles.
4. In one bowl, beat the remaining egg, pour the crumbs in the second.
5. Form small potato sticks stuffed with cheese. Dip them first in the egg, then in the breadcrumbs.
Fry the appetizer until golden brown with plenty of oil.

Cordon Blue chicken rolls in the oven

Ingredients:

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

Cooking:

1. Breast cut into thin layers. Each beat off through the film. Grate with pepper and salt.
2. Put slices of cheese and ham into pieces of the breast. Roll up the blanks with neat rolls.
3. Each first dip in a beaten egg, and then roll in breadcrumbs.
4. Put the future appetizer in a baking dish.
Cook 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 of cheese;
• 1 bunch of fresh dill;
• mayonnaise.

Cooking:

1. Finely chop dill, sausage, tomato. Mix. Season with mayonnaise.
2. Cheese coarsely rub.
3. Put the filling from the first step on slices of the loaf.
4. Sprinkle grated cheese on the appetizer.
Bake for 6 to 7 minutes in a hot oven.

Fried pita rolls with cheese filling

Ingredients:

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

Cooking:

1. Rub boiled eggs. Mix with chopped cheese, chopped green onions, sour cream and mayonnaise.
2. Beat raw eggs with milk and salt separately.
3. Pita bread cut into squares.
4. Fill each piece with filling and wrap with a roll.
5. Moisten the tubes with the mixture from the second step and fry until golden brown in a grill pan.
Serve warm appetizer.

Tartlets with chicken, mushrooms and cheese

Ingredients:

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

Cooking:

1. Roll out the dough, cut into small squares. Place each piece in a cupcake pan. Cover with peas and bake for 25 minutes at 180 ° C.
2. Finely chop the onion and fry. Pour small pieces of mushrooms and chicken to an already rosy vegetable. Fry ingredients together for 8 to 9 minutes. To salt. Add mayonnaise to the filling.
3. Fill the ready-made cooled tartlets with the mass from the last step. Sprinkle with grated cheese.
Bake a snack for 8 - 9 minutes at 180 ° C.