Recipes for banquet dishes from chefs

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April 14, 2022 No comments

A banquet is a festive dinner held in honor of an important event. The table for the special occasion is filled with a variety of dishes, and guests will be able to make a choice according to their taste. Accordingly, banquet dishes from chefs can be varied: from cold appetizers, salads, to hot dishes and desserts. The chefs make sure to prepare several complex side dishes to choose from, and also serve at least four types of bread.

Organizing a banquet on your own and without turning to specialists is a difficult task. Of course, it’s not easy to prepare them at home, but if you learn how to prepare banquet dishes, you can pleasantly surprise your guests. Recipes for banquet dishes by chefs combine punctuality of preparation and sophistication of decoration. This article with banquet dishes with photos will help not only with cooking step by step, but also with the correct serving and decoration of banquet dishes. With the proper perseverance and dexterity, you will soon be able to prepare banquet dishes yourself, no worse than any famous chef.

If there will be a lot of people at the festive banquet, he advises you to opt for cold appetizers and salads; in addition, the option of canapés is a good choice. Various types of canapés are laid out on several dishes and placed on the table. You can also prepare banquet dishes in the form of salads. Hot dishes at a banquet are often presented to choose from, for example, meat, fish or poultry. However, no matter what the main menu is, it is best to end the festive banquet with desserts. It is not recommended to use large cakes or pies for a banquet; it is much preferable to opt for fruit salads, mousses, jellies, etc.

Salmon roll

To prepare you will need: • lightly salted salmon 800 g • dill – 2 medium bunches • cream cheese (or ricotta) – 300 g • cream (22% fat) – 2 tbsp. l. • ground white pepper

Take a very sharp knife with a wide blade and cut the salmon fillet into small thin slices along the grain so that the salmon does not fall apart.

Chop the dill, chop the stems especially finely. Beat cheese with cream.

Place a large sheet of film on a Japanese roll mat or simply on a wide board. Place the sliced salmon slices on it so that each one overlaps the next piece by about 1-1.5 cm. Sprinkle the fish with an even layer of dill. Top with whipped cream cheese mixture. Gently spread the mixture over the entire surface of the salmon and level it with a heated, damp table knife, then sprinkle with white pepper.

Roll everything into a roll. Wrap the film tightly at the sides and place in the refrigerator for a couple of hours. Then remove the film from the roll. Cut the roll into portions, for which it is recommended to take a fillet knife, and each time before cutting the roll, dip it in a bowl of hot water. Serve immediately, adding lemon slices.

Chef's tip:

If you think that you won’t be able to cut the fish well, then you can buy ready-made slices, but this will make the roll lose a little taste. By the way, the roll can be made from other types of lightly salted fish, even white. In this case, you will need to add finely chopped radish peel to the cheese, this is required to give the appetizer a red color.

Formats of holiday treats

Two options are recognized as the main formats for holiday meals: a banquet and a buffet table.

Banquet

A banquet is a traditional lunch or dinner party for an important occasion. It is organized with the seating of guests at the table and several changes of festive dishes:

cold and hot snacks;
hot dish with side dish;
dessert - sweets, fruits.

Usually the banquet menu includes at least 10 dishes, which are served in strict sequence with a time interval. Between refreshments, breaks for entertainment and communication are possible. Guests at the banquet are often served by waiters.

Table set for a banquet

Buffet

If we talk about family holidays, a buffet is considered a relatively new format. Previously, it was used as the final part of official events, exhibitions, receptions or corporate events. Realizing that not only delicious and exquisitely decorated food is important on a holiday, but also free communication, people tried to hold buffets at home, offices, lofts, banquet halls, and outdoors. The original format turned out to be convenient for any venue, so it quickly became popular for birthdays, friendly parties, corporate events, engagements, weddings and other events.

Buffet table

At buffets, there is no obvious change of dishes - the table is set immediately, but it is possible to replenish the food on the table when it runs out. They serve all kinds of snacks, desserts and drinks. Although there is a buffet option with a hot dish, it is used for multi-hour celebrations. With this solution, seating at the table is even possible.

Julienne with chicken and chanterelles

To prepare you will need:

• 200 g chicken thigh fillet • 100 g chanterelles • 200 ml 10% fat cream • 20 g butter • 50 g cheese • julienne mixture • bunch of herbs

Cut the chicken fillet and mushrooms, lightly fry. Add fried onions from a small bag. Mix the cream with the contents of the 2nd bag (which contains the sauce mixture). Pour the resulting mixture over the chicken and chanterelles. Simmer over low heat for a couple of minutes. Place the resulting mass into small cocotte bowls. Sprinkle with grated cheese. Place in a preheated oven (temperature -180 degrees) for 6-7 minutes.

Banquet menu example

First, let's consider a budget version of the menu for a banquet - with several simple appetizers, a hot dish and dessert.

Snacks

Variety is important in a good meal, otherwise some of the guests will remain hungry, not finding food to their liking on the menu. This will ruin both the guest’s mood and the hosts’ reputation. This means that, under any conditions, we begin with the selection of dishes that differ not only in cooking recipes, but also in the composition of the products.

Assorted cuts have long taken root among the obligatory dishes on the holiday table. They do not necessarily contain delicacies; democratic products are sufficient:

cheese platter - oriental Chechil, Suluguni, feta cheese;
cold cuts - dry-cured and uncooked smoked sausages, balyk;
assorted vegetables - tomatoes, cucumbers, bell peppers, herbs;
assorted fish - lightly salted or smoked fish of various types;
assorted pickles - sauerkraut, cucumbers, tomatoes, garlic.

Assorted dishes are ideal for a banquet table if products of various cutting forms are harmoniously arranged and impressively placed on plates. Look at the photo: it’s amazing how festive cubes and slices of cheese look just in contrast with bright grapes and soft golden honey.

Assorted oriental cheeses, complemented with walnuts, grapes and honey from Rii&Lee Catering

Use the same principle - variety + original design - when preparing canapes and bruschetta for a banquet. Salami, jamon, shrimp, cheeses, olives, salmon, herbs and a host of other products are suitable for these appetizers.

Ciabatta is ideal as a base for bruschetta, especially when the slices are thin and well toasted, pleasantly crispy. They go great with meat and seafood, fresh and pickled vegetables.

Bruschetta with smoked chicken breast, sun-dried tomatoes and pesto sauce from Finger Food Catering

Traditional canapés are made on toast from different types of bread. Pieces of meat, fish, vegetables, cheese are secured to the base with skewers. However, there are many recipes even without croutons. In any case, the special charm of this snack is its miniature size. Therefore, canapés are often served at buffets, but even on a banquet table, tiny sandwiches look very cute.

Canapes with meatballs, cucumber and mango in barbecue sauce from Rii&Lee Catering

All kinds of rolls do not leave leading positions in banquet menus. The most popular appetizers are those made from eggplant or ham; they are a true banquet classic.

Eggplant rolls with edam cheese and walnuts from the Pineapple restaurant

The next representatives of cold appetizers are salads. “Greek” and “Caesar” are very popular. As an interesting option for the holiday table, you can make a salad of chicken, arugula and herbs, dressed with a spicy poppy seed sauce.

Chicken Caesar from Rii&Lee Catering

Don't miss out on the wonderful hot appetizers. Guests always enjoy eating juliennes - mixed dishes made from finely chopped ingredients. Among the favorite options are mushroom julienne, as well as recipes with chicken, salmon, and seafood. Such dishes are served in a variety of ways: in cocotte makers, tartlets, sand baskets, and valovans.

Julienne with chicken and mushrooms on potato pancakes from Finger Food Catering

There are other popular hot snacks. Excellent options are mini-kebabs from different types of meat and vegetables, shrimp in spicy sauces, baked cheese.

Hot

There's no need to reinvent the wheel. Grilled chicken fillet or baked salmon until golden brown, slices of new potatoes, juicy tomatoes and herbs - beautiful, satisfying and tasty! Restaurant practice at banquets shows that such hot dishes do not remain on the plates after the guests leave.

Grilled chicken fillet with a “tower” of vegetables from Rii&Lee Catering

No matter what dieters say, such a dish can be served at any banquet, and it always goes down with a bang.

Dessert

We hope you don't mind the favorite of many gourmets - Italian tiramisu. This multi-layer dessert is prepared according to traditional recipes or according to original recipes developed on the basis of classic versions. The delicacy always includes delicious mascarpone cheese, delicate savoiardi biscuits, and aromatic espresso. A very elegant combination!

Tiramisu from Rii&Lee Catering

Italian chefs gave the world another wonderful dessert - panna cotta. The dish is based on cream and vanilla (cream pudding or jelly), and a variety of ingredients can be used as additives: fresh berries and fruits, jam, confiture and preserves, chocolate or caramel sauce...

How can we ignore fruits? Impossible! It is they who most often become a worthy end to a banquet - ripe, juicy fruits and berries are excellently refreshing, but most importantly, they give delightful sensations and a pleasant range of natural tastes. An excellent solution for a banquet menu could be an assortment or basket. Both seasonal and exotic fruits and berries are appropriate in such desserts.

Fruit slices from the restaurant "Caramelia"

Agree, such a dessert will decorate any holiday. And if you want, small fruit baskets will serve as gifts for dear guests and will serve as an expression of gratitude for visiting your banquet.

What else do you need on a banquet menu?

You also need drinks selected taking into account the menu and preferences of the guests:

non-alcoholic soft drinks - mineral water, juices, lemonades, fruit drinks;
white wine - with fish and mushroom dishes, soft cheeses, fresh fruits and vegetables;
red wine - for cold cuts and dishes, hard cheeses, desserts;
champagne - at the beginning of a festive feast or with dessert (fruit, chocolate);
hot - tea or coffee for dessert dishes (baked goods, cakes, pastries, sweets).

Often, alcoholic and non-alcoholic drinks are offered to guests before the start of the banquet to whet their appetite. Juices from sweet and sour fruits and citrus fruits, carbonated and mineral water, vermouth, sherry, Campari, cocktails, whiskey, and rum are suitable for this purpose.

Of course, don't forget the bread. It is better to serve it in baskets, placing slices of different varieties in fans, rows or spirals.

Stuffed Eggs Caesar

A great idea for a holiday appetizer is to make a version of a banquet dish based on the theme of everyone's favorite Caesar salad.

To prepare you will need: • toasted white bread without crust – 6 pieces • butter – 100 g • large chicken eggs – 10 pcs.

To serve: • romaine lettuce leaves • grated hard cheese (eg parmesan)

For dressing: • anchovy – 2 fillets • garlic – 1 clove • mayonnaise – 5 tbsp. l. • Dijon mustard - 1 tsp.

Grind white toast bread in a blender into coarse crumbs. Melt the butter in a deep frying pan, add a little salt and mix with the crumbs, the butter should cover them evenly. Fry until crisp and cool.

Boil water in a saucepan, add plenty of salt. Then place the eggs straight from the refrigerator into boiling water. Bring to a boil, cook for 1 minute, remove from heat and keep in water for about 10 minutes. Then cool under ice water, carefully peel, and cut lengthwise into two parts.

While the eggs are boiling, make the dressing. Grind the anchovy fillet with a clove of garlic in a mortar, mix with mayonnaise and Dijon mustard.

Mash the egg yolks and mix them with the dressing, salt and pepper if required. Divide the yolk mixture into the egg white halves. Place the eggs on a plate lined with large romaine lettuce leaves, top with crispy crumbs and grated cheese, and serve immediately.

Example of a buffet menu

You need to choose dishes for the festive buffet table according to the finger food principle - small portions in such a presentation that you can eat them without cutlery, just with your hands.

As an example of a banquet menu, we considered a budget option, and for a buffet table we suggest paying attention to a modern luxury solution - without a hot dish and with many unusual snacks. As a rule, the buffet menu includes from 12 to 18 items: 3-6 options of canapés and cold appetizers, 2 or 3 salads, 2 to 4 hot appetizers and 2 side dishes, pastries and 2 or 3 desserts.

As an example, let's talk about several dishes.

Cold appetizers

What do you need on a buffet table so that it doesn’t seem banal to your guests? Of course, not Olivier and herring under a fur coat. It is better to choose crostini and mini bagels, unusual canapés and pates. These are not just sonorous names, but a new approach to preparing a festive table, an original interpretation of recipes from world cuisines.

Crostini are small pieces of toasted bread topped with a combination of ingredients. For example, spicy glavlak salmon (slices of raw fish kept in a dry spicy marinade) and soft creamy Philadelphia cheese with a delicate sweetish taste.
Mini bagels are golden-brown, fresh ring-shaped buns, cut and filled with filling. It is suitable for valuable fish in combination with light cheese cream. And for vegetarians, you can offer bagels with hummus (chickpea puree) and grated vegetables - easy, tasty and inexpensive.
Pate - pates of the most delicate homogeneous consistency. Duets, trios and pate quartets are good for the festive menu. Multi-colored pates in transparent vases standing nearby look like a bright palette for a magnificent gastronomic picture. This appetizer is served with freshly baked mini loaves.

A trio of pates: mackerel, chicken liver, vegetables. Call the chef

You shouldn’t deprive the buffet table of such wonderful dishes as salads. Just don’t forget that they also need to be served in mini portions. Salads in bowls, glasses and cups look original.

Mini Greek salad from Call the chef

Here, as at banquets, canapés and bruschettas are also relevant. They are made quickly and look impressive thanks to unusual combinations. All kinds of products are suitable for such snacks, but the most popular are salmon and salmon, jamon, boiled pork and other meat delicacies, cheeses, shrimp, pates, tomatoes and olives...

Hot appetizers

Hot appetizers for the buffet menu, of course, should be filling and tasty. But the convenience of the food is equally important. In this sense, the ideal serving is mini-kebabs. Moreover, a variety of ingredients are suitable for them: meat, seafood, fish, vegetables.

Mini kebab with shrimp and cherry tomatoes from Trattoria Semplice

Interesting flavor combinations and beautiful presentation. This combination is sure to please guests. And there are a great many similar options among hot appetizers. For example, baked mushroom caps, asparagus with bacon, grilled zucchini and salmon slices, quesadillas, quiches, pizzas... The list of wonderful classic and new dishes can go on for hours.

Dessert

The luxury menu includes not only exquisite products, but also a large selection of dishes. Therefore, it should have, if not a candy bar, then certainly several dessert options. For example, tiramisu, petit fours, profiteroles with sweet filling.

Assorted petit fours from Call the chef

Fruit plates or platters are a must. Moreover, ripe fruits and berries are sold not only in summer, but also in severe winter cold.

What else do you need on a buffet menu?

Again, just like at a banquet, drinks are indispensable. But for a buffet table they can become not only part of the menu, but also exciting entertainment. For example, if you organize a bartender show or an animation station for preparing cocktails.

Beef tacos

To prepare you will need: • flatbreads – 3 pcs. • 50g beef • 50g red bell pepper • 50g yellow bell pepper • 3g cilantro • 1-2 drops Tabasco • 5g sugar • 20 ml vegetable oil • 50g red onion • ½ piece lime • 40 ml guacomole • 40g sour cream • 40 ml tomato salsa • paprika • salt Trim and cut the beef tenderloin into strips. Cut the red onion and red bell pepper into strips. In a preheated frying pan, fry the cooked beef, vegetables, add paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce. Form the flatbreads into a “boat” shape and fry them in a salamander. Place the prepared mixture into tortillas, garnish with cilantro, a small slice of lime and also serve additional sour cream, guacomole and tomato salsa.

Duck carpaccio with foie gras and pears

To prepare you will need:

• duck breasts – 4 pcs. • foie gras pate – 200 g • pears (preferably Duchess variety) – 4 pcs. • butter – 2 tbsp. • thyme – 4 sprigs • rosemary – 4 sprigs • balsamic vinegar • olive oil • powdered sugar – 1 tbsp. • salt, pepper to taste

Remove skin and excess fat from duck breasts (they will not be needed in this dish). Cut the duck breasts in half lengthwise so that they “open up” like a book. Cover the breasts with a double layer of cling film and pound to a thickness of about 0.5 cm. Season with salt, black pepper, finely chopped rosemary and thyme leaves.

Place foie gras inside each breast and roll very tightly. Wrap in film, then in foil and refrigerate for 2 hours until completely set.

Peel and core the pears, cut into small cubes, place on paper towels and dry.

Melt the butter in a frying pan, add the pears, sprinkle with a teaspoon of balsamic vinegar, sprinkle with powdered sugar and fry over moderate heat for one minute. Remove from heat, remove pears using a slotted spoon and cool.

Make a dressing from the liquid that remains in the pan: add half a teaspoon of balsamic vinegar, oil, a pinch of salt and ground pepper to taste.

Cut the roll with a very sharp wide knife into slices about 3 mm thick. Drizzle a little olive oil onto plates and place the carpaccio on them, drizzle the dressing on top. Serve with prepared pear garnish.

Chef's tip: For this banquet dish, it is better to use unfrozen duck fillets because before cutting the carpaccio, and it must be cut very thin, you need to cool the duck breasts in the freezer. And freezing fillets twice is not very good.

Grilled vegetables on a skewer

Grilled vegetables are a popular treat at many banquets. When threaded onto skewers, the colors and textures combine beautifully to create a wonderful appetizer that is best served hot or warm.

Hot appetizers for a banquet can be made in the form of grilled vegetables on a skewer.

To make the taste of vegetables on a skewer more expressive, add slices of fresh pineapple and champignons.

What ingredients will you need?

2 zucchini, cut into 2.5 cm slices;
1 yellow bottle squash, cut into 1-inch slices;
300 g of whole medium-sized champignons;
1 red onion, cut into pieces;
12 cherry tomatoes;
1 fresh pineapple, cut into pieces;
1 red bell pepper, cut into thick slices;
0.3 tbsp. olive oil;
1.5 tsp. dried basil;
0.75 tsp. dried oregano;
0.5 tsp. salt;
1/8 tsp. coarsely ground black pepper.

Step-by-step cooking process

It is necessary to soak wooden skewers in water for 10-20 minutes.
Preheat the grill to medium and lightly oil the grate.
Next, alternately thread slices of zucchini, yellow pumpkin, whole mushrooms, onion pieces, cherry tomatoes, pineapple pieces and bell pepper onto skewers.
Separately, whisk the olive oil, basil, oregano, salt and coarsely ground black pepper in a bowl and brush all the vegetables with this mixture.
Grill the skewers on a preheated grill until the vegetables are tender, turning occasionally and basting them with a mixture of olive oil and spices, 10-15 minutes.

Vegetable sticks with cheese sauce

For cooking you will need: • carrots – 3 pcs. • long cucumbers – 2 pcs. • celery – 3 stalks • sauce with feta cheese

Cut the carrots lengthwise into 2 parts, and cut each half lengthwise into three parts (if the carrots are large, into 4 parts). It is better to cut out the core of the carrot if it is too tough. Place carrots in very cold water.

Peel three celery stalks from coarse fibers and cut into small cubes equal in length to carrots. In the same way, cut the cucumber and remove the seeds.

Fill glasses with cheese sauce. Dry the carrots and place the vegetables in our cups with the sauce.

Hot canapes of pork tenderloin with brie cheese

To prepare you will need:

• baguette – 8 pieces • pork fillet – 350 g • brie cheese – 200 g • green bell peppers – 2 pcs. • olive oil • ground black pepper • salt

Peel the green pepper, remove the core and seeds and roughly cut into slices (you should get about 10 pieces). Heat olive oil in a frying pan and fry the peppers for 5 minutes. Add salt.

Rub the pork fillet with a little salt and pepper and fry in olive oil until browned on both sides. Transfer to a baking sheet and place in the oven, preheating it to 200 degrees, for 8 minutes. Leave the fillets for 5 minutes, then cut into ten portions.

Place the fillet on a piece of baguette, cover with a slice of pepper, and place a medium-thick slice of cheese on top. Place the canapés on a wide baking sheet and place in the oven for one minute until the cheese becomes soft. Serve immediately hot.

Hot or main course

Layered potatoes

Ingredients:

Medium potatoes – 25 pcs.
White onions – 5pcs
Chicken drumstick – 10 pcs
Cheese (hard varieties) – 500g
Mayonnaise – 400 – 500g
Spices
Greenery

Cooking:

Chopped onion into half rings, marinate in mayonnaise.
Potatoes in small slices, marinate in mayonnaise.
We also marinate the chicken drumstick in mayonnaise.
The ingredients should remain in the marinade for 2 hours. Then place a layer of potatoes on a baking sheet, a layer of onions on it, and a layer of chicken drumstick on top.
Cook in the oven at 200 – 220 C for about an hour.
5 minutes before removing, sprinkle with grated cheese and spices. When the cheese is completely melted, remove from the oven and sprinkle with herbs.

Chicken with buckwheat, baked in the oven

Ingredients:

Chicken legs or other chicken meat – 10pcs or 800g
Buckwheat – 2 cups
White onions – 2 pcs
Seasoning for chicken with spices – 2 packs

Cooking:

Wash buckwheat well and fill with cold water.
Hams, thoroughly washed and dried. After drying, put in a baking bag, add seasoning, mix well. Leave to marinate for 20 - 30 minutes.
Cut the onion into medium half rings.
Add onions and buckwheat to the baking bag. After mixing well, place the bag on a baking sheet, tying it tightly so that no air gets in, so the dish will cook in its own juice.
Preheat the oven to 180 - 200 C, place the baking sheet on a low level, if necessary, you can raise it to medium.
The dish takes about an hour to prepare.
When serving, remove from the bag, place on plates, decorate with herbs, and serve.

Swiss Baked Potatoes

Ingredients:

Potatoes – 15pcs
Smoked meat – 400g
Cheese (hard varieties) – 400g
Vegetable oil – 100g
Ground black pepper to taste

Cooking:

Boil the potatoes, peel them, and let cool.
Grate the potatoes on a medium grater, add pepper and salt.
Cut some of the smoked meat into medium cubes and add to the potatoes. Mix everything well.
Heat the oil over high heat. Reducing the heat a little, distribute the potatoes with the smoked meat along the bottom of the frying pan. After the potatoes are fried until golden brown, press them to the bottom with a spoon.
Mode remaining meat into cubes. Grate the cheese on a medium grater.
Place cubes of smoked meat on the fried potatoes. Sprinkle generously with grated cheese on top.
Cover with a lid and place on the stove. The cheese will begin to melt in 5 – 7 minutes. As soon as all the cheese has melted, remove from the stove and open the lid.
Before serving, cool slightly and garnish with herbs.

Chicken coat

Ingredients:

Boneless chicken breast – 1.5 – 2 kg
Tomatoes – 4 pcs.
Bulgarian sweet pepper – 2 pcs.
Garlic – 6 cloves
Cheese (hard varieties) – 300g. (We will prepare 150g with the filling, and 150g to sprinkle on top)
Wheat flour – 1 cup
Mayonnaise – 8 tablespoons
Greenery
Meat seasonings
Vegetable oil 100 – 150g

Cooking:

Cut the breast into portions, 2cm thick.
Salt each portion, sprinkle with seasoning and beat.
Dredge the fillet on both sides.
In a frying pan, heat the oil and fry until golden brown.
Cut tomatoes and bell peppers into small cubes.
Chop the greens.
Crush the garlic and mix with vegetables and herbs.
Grate the cheese on a medium grater. Add half to the prepared vegetables, season with mayonnaise, salt, mix well.
Cover the baking sheet with cooking paper and lay out the chopped portions of chicken. Spread the resulting mixture onto each piece.
Sprinkle with cheese and bake in the oven for 20 - 30 minutes at a temperature of 180 - 200 C. The cheese should be completely melted and golden brown.

Canape Herring under a fur coat

To prepare you will need:

• beets – 1 pc. • medium potatoes – 2 pcs. • carrots – 2 pcs. • herring (fillet) – 300 g • Borodino bread – 5 pieces • chives – a bunch

Open and cool the vegetables, then peel them.

Cut beets, carrots and potatoes into small slices. Cut the herring fillet into medium pieces.

Take 5 pieces of Borodino bread and cut each into four parts. Chop the chives quite finely.

Place beets on each quarter of black bread, then a piece of potato, then carrots and herring. Secure everything with a skewer. Before serving, garnish with chives.

Spicy champignon salad

To prepare you will need:

• salt • hot red pepper – 1 pc. • lemon juice - 1 tbsp. l. • a bunch of parsley • 3 cloves of garlic • 80 ml olive oil • champignons – 400 g

Wash the champignons, dry and cut into small pieces. Peel the garlic and crush it. Wash the pepper, remove the membrane and seeds, cut into thin circles. Wash a bunch of parsley, dry and chop. Heat olive oil in a frying pan. Sauté the garlic and pepper for 1 minute. Add mushrooms and cook, stirring, 5 minutes. Remove from heat. Add lemon juice, a little parsley and salt. Stir. Transfer to a salad bowl and serve immediately.

Meat in French

To prepare you will need:

• 300 g hard cheese, fat. more than 50% – 300 g • vegetable oil • 800 g veal pulp for baking • salt • ground black pepper • 4 large potatoes. • 4 onions

Preheat the oven to 180-200°C. Grease a large baking dish with vegetable oil.

Wash the potatoes thoroughly with a brush or sponge. Dry, grease the potatoes with vegetable oil, wrap tightly in foil (maybe in two layers).

Cut the meat into wide pieces about 1.5 cm thick. Place the pieces of meat on a board, cover with cling film and beat with a hammer to even out the thickness. Place the pieces of meat into the pan in one layer, leaving a small space between them. Season the meat well with ground black pepper, but do not salt it, because otherwise the meat will release excess juice.

Peel the onion and cut into very thin half rings. Spread the onion evenly over the meat and season with salt. Grate the cheese on a fine or medium grater and sprinkle on top of the onion.

Place the baking dish in the preheated oven, preferably closer to the bottom of the oven. Place potatoes wrapped in foil along the edges of the pan. Bake for about half an hour.

Before serving, place a portion of baked meat on a plate. Serve the potatoes with the meat, open the foil and make a deep cut in the potato with a knife, add salt and carefully sprinkle with green onions or other dill - to your taste.

Fragrant potatoes "Dauphine"

These potatoes are best for dinner.
It is filling and very easy to prepare. No special skills or any complex products are required, but the potatoes turn out exactly the same as in a Russian oven. You can eat it with any meat component, be it baked meat, fried bacon or sausages. It will perfectly complement the taste of any vegetable salad or the simplest slice of cucumbers and tomatoes. Cooking time: 40 minutes. Number of servings: 3.

Ingredients:

Potatoes – 400 g.
Russian cheese – 50-70 g.
Sour cream of any fat content – 100 g.
One small egg.
Butter – 50 g.
Nutmeg, garlic salt - to taste.

Preparation:

1. Cut the potato tubers into slices, after peeling them. Add salt - you can take garlic salt, and a little mixture of peppers.

2. In a deep bowl, mix sour cream of any fat content, one egg and spices. It is better to use a whisk, so the structure will be uniform.

3. Pour the resulting sauce over the chopped potatoes. Baking should last at least thirty to forty minutes

4. After the timer has turned off, grease the crust with butter and place in a preheated oven for a couple of minutes.

5. When the cheese melts, this will mean that the dish is ready to serve.

Berry-yogurt jelly

To prepare you will need:

• 230 g frozen berries • 700 g natural yogurt • 3 tbsp. gelatin powder • 3 tbsp. l. Sahara

Boil the berries, without defrosting them, in half a glass of water for 5 minutes. Dissolve 2 tablespoons of gelatin in 70 ml of warm water. Place over low heat and heat, stirring, but do not bring to a boil. Let cool. Mix melted gelatin with natural yogurt, add sugar, mix. Divide into six glasses and refrigerate for half an hour. Soak the remaining gelatin powder in 50 ml of water. After it swells, mix it with the prepared berries. Place on top of all glasses and return to refrigerator until set.

Pineapple dessert with ice cream

To prepare you will need:

• 2 tbsp. l powdered sugar • 20 g butter • 1 ripe pineapple • 50 g light rum, brandy or cognac • ice cream or ice cream

Peel the pineapple and cut into circles. Cut out the hard core. Sprinkle the circles with powdered sugar and fry on both sides with butter. Sprinkle with alcohol. Place a scoop of ice cream or ice cream on top of the pineapple. Serve immediately.

Sergey Popov

Author of the article: editor-in-chief of the project, chef with practical experience of more than 20 years.