New Year menu: 4 options for different companies

Very soon it will be possible to recline on the couch with a beautiful glass of champagne or a cocktail, but for now there is still one more jerk - to prepare at least something for dinner (sincerely we hope you don’t need to run around December 31st in search of gifts). Without a salad, of course, a rare table will cost, but you need to cook something else - especially if you called your friends home and didn’t calculate their strength and time, which is not enough for planning the menu. We made four options for a festive dinner for different companies, large and small, as well as for those who do not eat meat and fish. Products for all dishes can be found in the nearest supermarket or on the market, so you are required to accumulate strength for the last jerk this year, buy food and invite friends to help cut up salads, bake fish or cook dessert - so that it is not insulting and everyone is tired the same degree.

Dinner for 4 people

Pumpkin with Onions and Pecans

Cooking:

Preheat the oven to 175 degrees, put the nuts on a baking sheet, fry for 5-8 minutes.

Peel the pumpkin, remove the seeds, cut into cubes.

In a large heavy frying pan over low heat, melt the butter. Add the onions and fry for about 15 minutes. Add pumpkin, mix, cover with a lid. Cook until the pumpkin starts to become soft, but still retains its shape (about 15 minutes). Season with salt and pepper. Allow to cool at room temperature.

Heat the pumpkin before serving, mix with half the nuts and half the parsley. Garnish with the remaining nuts and parsley.

Shrimp salad on tails

Ingredients:

Cooking:

For the sauce, mix all the liquid ingredients in a small bowl, season to taste with salt and pepper.

Combine all the ingredients in a large bowl, sprinkle with the jalapeno dressing, roast for 10 minutes and serve.

Salmon with broccoli and capers sauce

Ingredients:

Cooking:

Preheat oven to 200 degrees. Put broccoli and 2 tablespoons of butter on a large parchment sheet, season with salt and pepper. Cooking broccoli, stirring, for 12-15 minutes.

Grate salmon 1 tablespoon of oil, season with salt and pepper. Place broccoli on the edges of the pan, place the fish in the center and cook for 10-15 minutes.

Mix jalapenos, vinegar and a pinch of salt in a small bowl and let it brew (about 10 minutes). Mix capers and the remaining 1 tablespoon of oil, season with salt and pepper. Before serving, salmon with broccoli pour sauce.

Lemon pie

INGREDIENTS:

Cooking:

Preheat oven to 190 degrees. Grease baking dish with margarine, put baking paper on the bottom, sprinkle with flour on the sides.

In a bowl, beat the margarine and sugar until the mixture becomes air (5 minutes). In the eggs, add the zest of 2 lemons and 1 orange, mix. Sift flour and baking powder, mix the juice from 1 lemon and half an orange. Make a dough.

Pour the mixture into a baking dish, place in the center of the oven for 40 minutes. Allow to cool.

For the glaze, combine the icing sugar with zest and juice of half a lemon and a quarter of an orange. Pour the cooled cake with icing, grate a little lemon and orange zest.

Vegetarian dinner for 4 people

Eggplant Caponata Bruschetta

Ingredients:

Cooking:

Heat 3 tablespoons of oil in a large frying pan over high heat. Put the eggplant, salt and pepper. Cook, without stirring, 2 minutes until golden brown. Stir and continue cooking, stirring, for about 2 minutes. Transfer to a medium sized bowl.

Reduce heat to medium, add the remaining tablespoon of oil to the pan. Add the onions, salt and pepper and cook, stirring for 5-6 minutes. Add raisins, vinegar, capers, sugar and mix. Cook for about 2 minutes.

Remove from heat, add oregano and cooked eggplants. Add salt and pepper to taste. Allow to cool.

For bruschetta, heat the grill pan to 190-220 degrees.

Place the cut pieces of ciabatta on a baking sheet, apply oil on both sides, salt and pepper on one side.

Place the bread on the grill and cook until the pieces are fried and crispy on both sides (2-3 minutes).

Transfer the roasted pieces back to the baking sheet with the salted-peppery side up and rub with a clove of garlic.

Arrange the caponata in ciabatta pieces. If necessary, before serving, cut the bruschetta.

Carrot and Avocado Salad

Ingredients:

Cooking:

Cut the cucumber, avocado and onion into cubes of medium size and put in a bowl, add the carrots. Sprinkle the mixture with hemp seeds and a pinch of cayenne pepper. Add the sauce of juice, oil and spices and mix gently.

Let stand in the refrigerator for an hour, then serve.

Veggie Potato Rosh

Ingredients:

Cooking:

Preheat oven to 180 degrees. Peel potatoes and carrots, grate large (in a food processor or by hand). Add a pinch of salt, mix and leave for 5 minutes. For dressing in a bowl, mix the mustard, lemon juice, 2 teaspoons of olive oil, a pinch of salt and pepper.

Pour olive oil into a large bowl and add a pinch of pepper. Squeeze the potato-carrot mixture and put in a bowl. Mix thoroughly, spread evenly on a large buttered baking tray. Bake for 35 minutes until golden crisp.

Blanch the peas for 1 minute in a saucepan with boiling salted water, then transfer to a bowl with the dressing, put spinach leaves on top. Shortly before the roshty is ready, cook poached eggs.

Before serving, place on a mixed salad, poached eggs and sprinkle with feta cheese.

Mini donuts with raspberry sauce

Ingredients:

Cooking:

In a small saucepan over medium heat, melt the margarine, mix with soy milk and 2 tablespoons of sunflower oil. In a large bowl, mix the flour, baking powder, salt and sugar, make a well in the middle and pour in the melted mixture.

Stir with a fork until a thick dough. Form small balls.

Heat the remaining sunflower oil in a deep frying pan over high heat. Reduce heat to medium, lower balls of dough into hot oil. Cook, turning, 3-5 minutes, until the donuts float to the surface.

Make vanilla sugar. Cut the vanilla pod up and down, remove the seeds and crush them with half the sugar in a mortar. Place in a large bowl with the remaining sugar.

Transfer the cooked donuts to a double layer of paper towels and allow to cool. Sprinkle with vanilla sugar and put on a dish.

For raspberry sauce, place in a bowl of berries, powdered sugar and juice of half an orange, chop with a fork.

Dinner for 6-8 people

Grilled Cabbage with Lime Sauce

Ingredients:

Cooking:

Preheat the grill. Lime juice, olive oil, fish sauce, garlic, cilantro, salt, cayenne pepper and sugar chop in a blender.

Remove the outer leaves from the cabbage. Cut the head of cabbage into 8 crescents of the same size, without removing the stalk, and oil it.

Place the crescents on the grill, cover and cook for 5-7 minutes, until the cabbage starts to become soft. Turn over, cover and cook 5-7 minutes on the other side. Take out the cabbage when it becomes soft outside, but still hard in the middle. Reduce the temperature if necessary. Do not be afraid of blackened edges - they will give the cabbage a smoky flavor.

Remove the cabbage from the grill, put on a dish, pour the sauce. Serve with lime wedges.

Potato squares with salmon and cream cheese

Ingredients:

Cooking:

Heat the oven to 220 degrees. Bake the potatoes so that they become soft inside (about 1 hour and 20 minutes) and cool. Reduce the temperature in the oven to 180 degrees.

Cut baked potatoes in half, remove the flesh, place in a bowl and knead well. Mix two-thirds of the melted butter, flour and soda. Season to taste.

Put baking paper on a large baking sheet and grease with remaining butter (leave a little). Roll out the potato dough on a floured surface, then put on a baking sheet. Brush the dough with the remaining melted butter and bake for 45 minutes until golden brown.

Remove from the oven and cool. Put the cream cheese in a large bowl, beat until smooth. Add cream and lemon juice, season with black pepper. Place the cream mixture on the cooled potato pie, cut the potato leaf into 30 squares with a sharp knife. For each piece put a strip of salmon, dill, capers and lemon zest. Place on dish and serve.

Classic roast beef with vegetables

Ingredients:

Cooking:

Heat the oven to 160 degrees, place the grate in the lower part. Heat olive oil over medium heat in a roasting pan. Season the meat with salt and pepper, sprinkle with flour, put in a roasting pan and cook until browned (about 5 minutes on each side). Take out.

In the same brazier put bacon, onions and carrots finely chopped. Cook, stirring, until soft (about 5 minutes). Add tomato paste and garlic and cook, stirring until the paste starts to sizzle (about 4 minutes). Mix cognac, add wine and broth. Return the meat to the brazier.

Put celery, bay leaf, peppercorns, freshly ground pepper, cloves and all the grass in gauze, tie them in a bag. Put in a brazier and bring to a boil. Put a sheet of parchment paper on the meat and cover with lid. Transfer the pan to the oven and cook for 1 hour and 30 minutes.

Add turnips, potatoes, carrots and 1 teaspoon salt. Cover with parchment and lid and return to the oven. Cook from 1 hour 30 minutes to 2 hours and more until the meat thermometer shows 85 degrees.

Put the vegetables on a plate and put the meat on a chopping board. Prepare the gravy: remove the bag of herbs and remove the remaining fat from the liquid, boil over medium heat until the volume is halved (approximately 25 minutes). Season with salt and pepper. Return the vegetables to the sauce.

The meat is finely chopped and spread on a platter. Vegetables and sauce lay out around the meat. Sprinkle with chopped parsley.

Chocolate cake with orange peel

Ingredients:

Cooking:

Orange peel is better to prepare in advance. Put the sugar and 300 ml of water in a medium saucepan and bring to a boil. Reduce heat, add orange peels and cook, stirring, for 1 hour, until they become translucent. Remove from the syrup, put on a baking sheet with parchment, allow to dry (at least 8 hours), cut into small pieces. Syrup save.

Heat the oven to 180 degrees. Lightly grease the bread pan with olive oil, put parchment on the bottom.

Grind hazelnuts (not finely), place in a bowl, add orange zest, a pinch of salt and the remaining dry ingredients. To stir thoroughly.

In a bowl, mix the butter and orange juice. Put the eggs and sugar in a blender and beat until the mixture is tripled in volume (about 5-10 minutes). Slowly pour the oil into the egg mixture and mix.

Add flour to the egg mixture and mix. Pour the dough into the prepared form and bake for 50-55 minutes. Readiness can be checked with a toothpick, which should go dry.

Pierce the entire surface of the cake, pour 5 tbsp. l preserved orange syrup. Lay out and cool. Trim the top of the cake and put it cut down on a serving dish.

For decoration, pour orange juice into a small saucepan and bring to a boil. Mix chocolate with juice and form ganache. Refrigerate for 20-25 minutes. Decorate the cake with ganache (you can use a pastry bag), nuts and orange slices.

The cake can be stored for 3 days in an airtight container.

Dinner for 12 people

Avocado Toast with Peanut Sauce

Ingredients:

Cooking:

In a pan over medium heat, stirring, fry the sesame seeds, almonds and peanuts (about 7 minutes). Put in a blender and let cool.

There add the crushed red pepper and peanut butter, grind to the state of the sauce, salt and put in a bowl.

In another bowl, mix avocado with lime juice, salt. Paste with avocado to put on toast, put on a dish. Top with sesame sauce and garnish with cilantro.

Festive Vegetable Salad

Ingredients:

Cooking:

Cut pepper, cucumber and cabbage. Together with the beans and radish to put in separate containers.

In a jar with a lid, first mix the oil with lemon juice, then add honey, salt and freshly ground pepper (mix everything up by shaking the jar with the lid closed). The resulting sauce 1-2 tbsp. l Pour into each container, close and cool (2-4 hours).

Put the vegetables and feta cheese on a flat dish, sprinkle with fresh parsley.

Bruschetta with anchovy and parsnip paste

Ingredients:

Cooking:

Parsnip paste. In salted boiling water, cook parsnip (8-10 minutes). Drain the water, shift the root crop to a food processor, add butter and whip. The resulting puree bring to a thick state, stirring constantly, over low heat (15 minutes). Add salt and pepper. Transfer to a bowl and cover with plastic wrap. Leave for 30 minutes.

Basil oil. In a blender, chop basil, parsley and garlic. Add olive oil and beat until smooth. Season to taste with olive oil, salt and pepper.

Toasts. Preheat the oven to 200 degrees, put the baguette slices on a baking sheet, brush on both sides with olive oil. Dry until golden brown (8-10 minutes), then cool.

Put the pasta on the toast, put on the dish, arrange the anchovy one by one and pour over the basil oil.

Pasta can be prepared in advance. It is stored in the refrigerator for up to 2 days.

Pork with apricots

INGREDIENTS:

Cooking:

Put apricots in a saucepan and pour ½ cup of water, bring to a boil, remove from heat and allow to soak in water (about 10 minutes).

Make a long slit knife in the center of the loin with a 4 cm diameter slit (along the entire length). To expand the hole, insert a wooden spoon into it. In a bowl, mix the apricots, half the garlic and лож tsp. Of salt. Place the mixture in a loin. Tie up the loin with kitchen thread every 4 cm.

Preheat oven to 160 degrees. Pound rosemary, ¾ tsp salt and 1 tsp pepper in a mortar. Add the remaining garlic and rub the loin with the mixture.

Place the loin in the oven and bake for 45 minutes. Remove from the oven, pour broth, return to the oven and continue cooking, pouring juice every 15 minutes until the internal temperature of the meat reaches 65 degrees (about 1 hour).

Before cutting, let the brisket lie on the grill for about 20 minutes. Decorate with rosemary sprigs. Use the remaining juice as a sauce.

Fragrant Fish Curry

Ingredients:

Cooking:

Preheat oven to 160 degrees. Peel and finely chop the onion, garlic, ginger, chilli pepper, coriander and peppers. Place in the largest dish for frying, add sunflower oil, spices, curry leaves and cook for 2 minutes over medium heat. Add chopped vegetables, garlic and cilantro and cook, stirring until they are soft and golden in color (about 15 minutes).

Place the fish on a baking sheet skin down. Add spices and sprinkle with olive oil. Gently flip the skin up and put the pan in the oven for 20 minutes. Cut tomatoes (into four parts) and shrimps.

Remove the baking tray from the oven and heat the grill. Remove the skin from the salmon and place on a piece of foil. Place mixed tomatoes, shrimps, coconut milk, zest and juice of 1 lemon on a baking sheet and simmer on the stove over medium or low heat until the shrimps are cooked. Grill the salmon skin until it becomes crispy and cool.

A large spoon break the salmon into large pieces. Season with salt, pepper and lemon juice to taste, put crispy skin, sprinkle with coriander leaves. Serve with large slices of lemon.

Ginger cookie

INGREDIENTS:

Cooking:

In a large bowl, beat the mixer at medium speed with butter and brown sugar (about 5 minutes). Add egg and molasses. Mix the remaining ingredients, except sugar. Cover and refrigerate for at least 2 hours.

Heat the oven to 180 degrees. Place parchment paper on a baking tray. Put sugar in a small bowl. Form dough balls (2.5 cm) and roll in sugar. Lay out slightly flattened cookies at a distance of 2 cm from each other.

Bake 8-10 minutes. Cool and serve. Cooked cookies stored under the lid for up to 1 week.

Tangerines in chocolate

Ingredients:

Cooking:

Peel tangerines. Lay out parchment paper on a baking sheet.

Melt the chocolate in a microwave or in a water bath. If desired, add confectionery fat (with it, chocolate icing will become smoother and easier to work, but just chocolate will do).

Dip each slice in melted chocolate, put on a baking sheet and sprinkle with salt. Allow to cool until the chocolate hardens (about 10 minutes).