1. Snack cake “Napoleon”

Ingredients:

● ready-made or baked puff pastry (5 pcs),
● pack of mayonnaise,
● canned fish,
● 4 eggs,
● 20 g hard cheese,
● 1 large onion,
● 2 carrots

Cooking:

Boil the eggs and finely chop, chop the onion and carrots and sauté, grate the cheese. On the first puff cake we put grated cheese mixed with mayonnaise. On the next layer, passivated and slightly cooled onions and carrots, sprinkle with mayonnaise. On top of the next cake we put a layer of chopped canned fish, sprinkle with mayonnaise. The next layer is eggs mixed with mayonnaise. The last puff cake can be decorated with yolk crumbs, finely chopped herbs, grated cheese, and you can also lightly sprinkle with mayonnaise. The cake needs to stand overnight, then it will become softer.

2. Stuffed bagels

Ingredients:

● bagels (20 pieces);
● minced meat (beef and pork, total 400 g);
● eggs (1 pc);
● grated cheese (50 g.);
● Bulgarian pepper (1/4 fruit);
● salt, pepper.

Cooking:

We start with lamb. It is better to take ordinary, mustard bagels, without poppy and vanillin. Still, we will stuff them with meat. Pour the bagel with warm water (some people pour it with milk, but for me it’s too “fat”)) and leave it to get wet for 30 minutes. So that the middle remains firm. In the meantime, salt the minced meat, pepper, add the egg and mix everything. Cut the pepper into small pieces. And the grated cheese is already ready.

Everything is done quickly enough – by this moment our bagels should already be soaked enough.
We stuff each bagel with minced meat and put it on a baking sheet, greased with butter or covered with baking paper (the bagels still stuck to the paper, it’s probably better to grease it anyway). Sprinkle with cheese on top. Lay out the pepper pieces. And send to bake for 15 minutes at a temperature of 180 degrees.

3. Liver cake

Ingredients:

● Chicken liver – 800 gr
● Flour – 200 gr
● Chicken egg – 3 pcs
● Carrots – 200 g
● Onion – 2 pcs
● Mayonnaise – 300 gr
● Parsley – to taste
● Salt – to taste

Cooking:

1. Rinse the liver, remove the films – oh, this is a tedious job. Grind the liver in a blender.
2. Add eggs, flour, vegetable oil and salt, mix well. Pour the dough into a preheated pan and bake cakes like pancakes, frying on both sides.
3. Lubricate a frying pan with oil is only needed for the first cake, the rest will be separated thanks to the oil inside the dough.
4. Grate the carrots, cut the onion into half rings, salt everything and fry the vegetables in vegetable oil for 5-7 minutes until golden brown.
5. Take the fried cakes one at a time, grease with mayonnaise and spread a layer of onions with carrots, then cover with the next one.
6. At the end, grease the cake with mayonnaise and let cool. You can eat this cake warm, but I like it cold better.

4. Snack cheese “Calla”

Ingredients:

● 2-3 garlic cloves
● melted cream cheese leaves
● eggs
● mayonnaise

Cooking:

Well, it’s nothing special. Put the filling into the leaves of processed cream cheese: cheese, eggs on a fine grater, squeeze 2-3 cloves of garlic and mix with mayonnaise. Make stamens from Korean carrots

5. Eggs stuffed with mushrooms

Ingredients:

● eggs
● mushrooms
● cheese
● mayonnaise
● greenery
● tomatoes

Cooking:

Boil the eggs, cut them lengthwise and take out the yolks. Soak the dry mushrooms in cold water for about an hour, then boil until tender in salted water, remove from the water, cool, pass through a meat grinder, fry the onion and mix everything with the yolks and mayonnaise, on top, grated cheese, garnish with herbs or tomatoes.

6. Home-smoked mackerel “I want more!”

Ingredients:

● Mackerel (frozen) – 2 pcs.
● Black tea (leaf) – 2 tbsp.
● Onion peel – 3 handfuls.
● Salt – 4 tbsp.
● Sugar – 2 tbsp.
● Black pepper (peas) – 10 pcs.
● Bay leaf – 2 pieces
● Liquid smoke – 1 tbsp.
● Water – 1 l

Cooking:

Gut the thawed mackerel, remove the head and tail. Boil water, add salt, sugar, pepper, bay leaf, tea and onion peel. Boil over low heat for 1-2 minutes. Remove from heat and leave to cool to room temperature. Strain the cooled brine or remove the onion peel with a slotted spoon. Add liquid smoke to the brine.

Dip the mackerel into the brine. Leave at room temperature for 5-6 hours. Then put in the refrigerator for another 18 hours. The total cooking time for fish is 24 hours. Remove the fish from the brine. Pat dry with a paper towel. Here is such a fish turned out! Enjoy your meal!

7. Marinated vegetable rolls in tomato dressing

Ingredients:

● a medium fork of cabbage,
● carrots, garlic,
● black hammer. pepper.

Marinade:
● 1 liter of water,
● 2 tbsp. salt,
● 0.5 tbsp sugar,
● 0.5 tbsp vegetable oil,
● 1/3 tbsp table 9% vinegar,
● black and allspice peas (5-8 pieces each),
● 1-2 laurels. sheet.

Cooking:

Cut off the upper hard part from the head of cabbage, disassemble the rest into leaves, boil slightly. I do this – I dip the forks into boiling water and gradually the leaves separate themselves. The main thing is that the leaves are not digested. Let cool. Prepare the filling: grate the carrots for Korean carrots, skip the garlic through the press, pepper, mix everything. Cut each leaf into 4 parts, cutting out a hard center.

Stuff the cabbage, rolling up the tubules. Place tightly in layers in a suitable dish. Boil the marinade: boil water with salt and sugar, add spices, rast. oil, boil for 5-7 minutes, add vinegar, let it boil and immediately pour the rolls, Put a couple of spoons of tomato dressing on top. Cover with a plate. You can put a little oppression. Leave overnight at room temperature. Remove to refrigerator. Spicy, moderately salty-sweet, very tasty!

Enjoy your meal!