Perhaps no single holiday of the year is not considered to be so traditional in terms of cooking, as the New Year. It's hard to imagine new year's eve without Olivier salad, herring under a fur coat and champagne. Snacks eggs, thanks to their versatility, simple and quick cooking and also traditionally present on our holiday tables. Today I'll show you three delicious versions of these snacks.
Perhaps, the taste of this appetizer has a lot in common with the famous herring under a fur coat. But the Parmesan and garlic make it taste more spicy, and portion feed, undoubtedly, will decorate your holiday table. So, boil the eggs and beets. I now bake the beets in a slow cooker, it is a pity to drive for the sake of one or two roots of a huge oven. Wrap in foil and put it in the multi, put the bake mode, 1 hour. Very convenient and economical, try it! Boiled eggs cut into two halves, beets, peel and grate, squeeze out excess moisture and add the grated Parmesan.
To get the yolks, grate and add to the beets and cheese. Squeeze through the press garlic peeled sobocki.
Mix beet mass and add mayonnaise. I have used olive from Mahe. Stir again thoroughly ground and add salt to taste. Make allowances for the saltiness of the herring, I add the salt did not.
Each half egg filled beet ground, put in the onion ring onions and top to put a piece of herring. Garnish with greens and a ring of onion.
Here and ready for the first appetizer - "Eggs with herring and beets."
Another very tasty and quick starter - "Eggs with bacon". Prepare sauce - 4 tbsp mayonnaise mixed with 1 tbsp grainy mustard and 1 tbsp ketchup.
Quail eggs boil, peel and wrap each in a strip of bacon.
In a pan heat 1 tbsp oil and add the eggs to the edge of the bacon was in the pan, so it prioritse and subsequently unfold. Fry the eggs on all sides, so the bacon was browned and crispy. Put the eggs into the sauce, mix gently so that each egg was covered with sauce, cover with foil and put into the refrigerator for marinating. In the remaining bacon grease to fry small pieces of bread. They can be served along with eggs, very tasty to dip bread in the remaining sauce.
To serve - in a dish put the eggs and cover with sauce. Put next to croutons and skewers.
The third option - "Amanita". Despite the fact that the recipe is quite famous, could not resist not to remind you about it, because it is as simple as it is spectacular, and, most importantly, delicious! On the table these muhomorchiki not late, everyone wants to try a kebab.) And we need nothing - boiled quail eggs, cherry tomatoes and olive Mayo from Mahe. By the way, cooking mushrooms it is possible to instruct children. And they are fun, and my mom's extra pair of hands.) Now, quail eggs boil for 3 minutes after boiling, put in cold water and immediately break the shell. Wait 5 minutes. The water gets under the shell and the eggs are cleaned without any effort.
The tomatoes cut a thin layer from the stalk and coffee spoon select the pulp. Flip tomatoes after this procedure cut down to stack the extra juice. Salt and pepper them inside. If you wish, you can put inside a ring of olives, pickled mushrooms or a ring of onion.
Each tomato to fill to 2/3 mayonnaise.
To wear a hat-cherry leg-the egg and pierced through with a skewer. Decorate with parsley leaves "legs" of the fly agaric and put spots on "the hat" using match and mayonnaise. Can the bottom of each mushroom to grease mayonnaise and dipped in chopped dill.
Get these impromptu barbecue. They can apply on the plate, sprinkle with greens, and you can put in high glass save space on the table and dazzle guests with creative flow. You can submit traditional - sprinkle the dish with chopped fresh herbs and "plant" on top of the toadstools. You can decorate the salad the mushrooms are put on short skewers and stick them in a salad, sprinkled with greens Guests first eat a snack, and then proceed to the salad. In General, the scope for imagination is huge, everything is in your hands!