This year, Easter falls on May 5. Radio MAXIMUM urges you to prepare in advance and make a menu for yourself, with which you would like to please your relatives and friends for the holiday. This time we offer recipes for snacks for Easter.
Snacks play an equally important role during the meal. Their purpose is to partially satiate and whet the appetite. It is important that the appetizers themselves are not heavy and do not deprive you of the desire to move on to the main course. Find out what snacks you should prepare for Easter, what to please yourself and your loved ones.
- Cold snacks for Easter
- Warm snacks for the holiday
- Festive snacks for Easter
Cold snacks for Easter
Eggplant rolls with prunes and nuts
Ingredients:
- 450 – 500 grams ( 2 pieces) eggplant
- 4 tablespoons of oil for frying
- 250 grams of prunes
- 50 grams of nuts to your taste
- ½ tablespoon vegetable oil
Step-by-step cooking method:
- Wash 2 eggplants well, dry with a towel and cut into thin longitudinal slices. You will get about 15-19 such slices.
- Pour 2 tablespoons of oil into a frying pan, heat and fry the eggplants on both sides until golden. Place the finished slices on a paper towel to absorb excess oil. Add more oil to the pan and fry the rest of the eggplants.
- For the filling: cut 250 grams of prunes, grind the nuts. Mix well the nuts, prunes and ½ tablespoon of vegetable oil.
- Place about 1 tablespoon of filling on each eggplant slice and swirl. Try to put the filling closer to the edge of the slice, so it will be easier to form a roll.
Canapé with herring and beetroot
Ingredients:
- 1 beet
- 8 pieces of rye bread
- 250 grams of herring
- juice of ½ lemon
- 2 tablespoons of creamy white horseradish
Step-by-step cooking method:
- Wash the beets, wrap in foil and bake for an hour in an oven heated to 180 degrees.
- Reduce the temperature to 150 degrees and dry the bread for 7-10 minutes. If desired, dry the bread in a pan. Cut the finished bread into quarters.
- When the beet has cooled a little, peel it and cut it: in half, in half and into thin slices-quarters. Sprinkle with the juice of half a lemon.
- Cut the herring into pieces up to 2 centimeters thick, then in half. If necessary, remove the bones.
- Grease the bread with a thin layer of horseradish, put a slice of beetroot and a piece of fish on top. pierce with a skewer to secure.
Sandwiches with cheese and mushrooms
Ingredients:
- 1 beet
- 200 grams of soft cheese
- baguette
- 100 grams of mushrooms
- 2 tablespoons of ketchup
< li>1 teaspoon of oil
Step-by-step cooking method:
- Wrap the beets in foil and bake in an oven heated to 180 degrees for 1 hour. Peel the finished beetroot and cut it into thin slices. Also cut the cheese into thin pieces. Dry the baguette pieces on a dry pan.
- Wash 100 grams of mushrooms, cut them in half or quarters if they are large. Heat a pan with 1 teaspoon of oil, add the mushrooms and fry them until golden for 5 minutes.
- Add 2 tablespoons of ketchup to the pan, reduce the heat, mix well and fry together for another 1-2 minutes.
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- Make canapés: put 3 pieces of cheese on bread, put beet slices on top, folding in half. Place the mushrooms on top or in the fold of the beetroot. Decorate the sandwiches with microgreens.
Salmon tartar
Ingredients:
- 200 grams of salmon fillet
- 20 grams of red onion
- 10 grams of green onion
- 1 tablespoon of capers
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of lemon juice
- 1 tablespoon of olive oil
< li>arugula for serving
Step-by-step cooking method:
- Cut 200 grams of salmon fillet into small cubes, peel the onion and cut it into small cubes as well . Finely chop 10 grams of green onions and 1 tablespoon of capers.
- Mix salmon, two types of onions and capers, add 1 tablespoon of Worcestershire sauce, 1 tablespoon of soy sauce, 1 teaspoon of lemon juice and 1 tablespoon of olive oil. Mix everything thoroughly.
- Place the arugula on a plate and the tartare on it. You can lay it out using a cooking ring or shape it into a circle by hand.
Warm appetizers for Easter
Eggplant appetizer in mushroom sauce< /p>
Ingredients:
- 2 medium eggplants
- 1 teaspoon of smoked paprika
- 2-3 cloves of garlic
- 2 tablespoons of sunflower oil
- 50 grams of butter
- 50 grams of flour
- 40 grams of dried porcini mushrooms
- 1 liter of water
- salt to taste
Step-by-step cooking method:
- Soak 40 grams of dried porcini mushrooms in cold water for 1 hour.
- Turn on the oven to heat up to 180 degrees. Wash the eggplants well, cut off the ends on both sides and cut them into cubes. Peel 2-3 cloves of garlic and grate them on a fine grater. Sprinkle 1 teaspoon of smoked paprika on the sliced eggplants, rub with garlic, salt to taste and brush with 2 tablespoons of vegetable oil. Line a baking sheet with parchment paper, place the prepared eggplants on it and bake them for 20-25 minutes at a temperature of 180 degrees.
- Prepare mushroom broth: pour 1 liter of water into a saucepan, add pre-soaked porcini mushrooms, bring to a boil and cook over low heat for 30 minutes. Then strain the broth. And you can chop the boiled mushrooms and add them to the ready-made sauce.
- In a saucepan, melt 50 grams of butter and add 50 grams of flour. Mix well with a spatula until you get an oily crumb.
- Put 400 milliliters of mushroom broth into the saucepan with a thin trickle and mix well with a fork or a whisk. Add salt to taste.
- With constant stirring, bring the sauce to the desired consistency. Serve the baked eggplants while still warm, pouring the sauce over them.
Julienne with chicken and mushrooms
Ingredients:
- 400 grams of champignons
- 250 – 300 grams of chicken (thigh fillet)
- 1 onion
- 20 grams of butter
- 1 tablespoon of olive oil
- 2 cloves of garlic
- 100 grams of Brie cheese
- 100 grams of hard cheese
- 50-100 milliliters of cream (33% fat content)
- 1-2 pinches of ground nutmeg
- salt and pepper to taste
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Step-by-step cooking method:
- Preheat the oven to 180 degrees. Peel and finely chop two cloves of garlic. Peel one onion and cut it into a medium cube. Instead of regular onion, you can use white onion – it is less caustic.
- Wash the mushrooms (400 grams) and cut them into medium-sized pieces. To prepare this dish, you can use champignons or mushrooms, or you can make a mushroom mix.
- Remove the fat from the chicken fillet (250 grams) and cut into thin strips. I recommend taking fillets from the thighs. If you can't find one in the supermarket, buy the thighs and cut the fillets yourself, removing the skin first.
- Heat a pan with a mixture of butter (20 grams) and 1 tablespoon of olive oil. I recommend doing it this way, believe me, it will be tastier.
- Put the chopped garlic and onion in the pan and fry for 2-3 minutes until transparent.
- Add the chopped mushrooms to the onion and simmer for another 3 – 4 minutes.
- Add chicken pieces to the pan, add salt to taste and fry for another 4-5 minutes.
- Cut brie cheese (100 grams) into small pieces. In this recipe, it acts as a sauce for mushrooms and chicken.
- Add pieces of brie cheese and 1-2 pinches of nutmeg to the pan. Simmer for about a minute until the cheese melts. Then add 50-100 milliliters of cream, adjust their amount depending on the consistency. It is necessary that the mass is not very liquid, but not dry either.
- Transfer the mixture to a baking dish of the required size. I prepared the julienne in one 18×13-centimeter form, but if you wish, you can bake it in small portions.
- Pepper to taste and sprinkle the julienne with coarsely grated cheese (100 grams), put in oven for 15-20 minutes, until the cheese melts and takes on a golden crust.
Nori tofu fried in batter
< em>Ingredients:
- 1 package (250 grams) tofu
- 1 package nori
- 500 milliliters of vegetable oil for frying
For the batter:
- 3 eggs
- 100 grams of rice flour
- 50 grams of corn starch
How to prepare step by step:
- Drain 250 grams of tofu from excess water and cut into neat cubes. Using scissors, cut the nori into rectangles (divide each sheet into 4 parts).
- Wrap the tofu bars in nori rectangles, grease the edges with water and press well so that they do not come apart when fried. For the batter, mix 3 eggs, 100 grams of rice flour and 50 grams of cornstarch in a separate bowl. Stir the mixture well so that there are no lumps left in it.
- Pour 500 milliliters of frying oil into a saucepan or heavy-bottomed saucepan and heat. Dip a piece of tofu in the batter so that it completely covers the bar, then carefully place it in the pan with the heated oil. Fry the tofu for 5-6 minutes until a golden crust forms.
- Place the finished tofu bars on a paper towel to absorb excess oil. Serve hot with your favorite sauce.
Snack from puff pastry with bacon and cheese
Ingredients:
- 500 grams of fresh puff pastry
- 50 grams of flour for dusting
- 300 grams of bacon
- 300 grams of Tenero cheese
- 1 egg
- 2 tablespoons of milk
- salt and pepper to taste
How to prepare step by step:< /strong>
- Preheat the oven to 180 degrees. Roll out the thawed dough a little and cut into six equal strips.
- Place slices of bacon and cheese on each strip, it will take about 300 grams of both. Roll with a rolling pin, slightly lowering the dough layer down with each turn, so that the roses are voluminous. Secure the dough well so that it does not unroll during baking.
- Line a baking sheet with parchment and place the formed “roses” on it. Using a silicone brush, brush the tops with a mixture of one yolk and 2 tablespoons of milk.
- Bake in a preheated oven for 30 minutes. Serve the roses hot or use them already chilled as decoration. If you have time and desire, you can also create real bouquets. In any case, it will be tasty and beautiful.
Delicious snacks for Easter
4 original fillings for stuffed eggs
< p>Ingredients:
- 12 eggs
- 2-3 sprigs of thyme or parsley for serving
- 1 avocado
- 1 tablespoon of lemon juice
- 100 grams of herring fillet
- 80 grams of butter
- 60 grams of onion
- 100 grams of cheese
- 80 grams of canned tuna
How to prepare step by step:
- Remove the butter from the refrigerator to soften. Carefully peel the boiled and cooled eggs so as not to damage the protein. Cut each egg in half, remove the yolks from them and divide them into 4 bowls, 3 yolks in each.
- The first filling. Cut the avocado in half, remove the stone and spoon the pulp into a deep bowl. Add there the first 3 egg yolks, a pinch of salt and 1 tablespoon of lemon juice, so that the avocado does not turn black, and the taste is more piquant. Mash with a fork until a uniform consistency is obtained or beat in a blender.
- Second filling. Put 100 grams of herring fillet in a blender. Add 30 grams of peeled onion to it and beat until smooth. Transfer to a bowl, add another 3 egg yolks and 40 grams of softened butter, rub everything thoroughly.
- The third filling. Grate 100 grams of cheese on a coarse grater and transfer to a deep bowl. If you grate on a smaller grater or beat in a blender, you will not feel the pleasant texture of the cheese. Add 40 grams of soft butter and 3 egg yolks. Prick with a fork and mix everything together well. Try it. If necessary, add salt or spices to taste.
- Fourth filling. Transfer 80 grams of tuna to a deep bowl. If it is in pieces, shred with a fork. Then add 3 egg yolks and 30 grams of finely chopped onion. Mix everything thoroughly. Taste, add salt to taste if necessary.
- Stuff the egg halves with fillings using a spoon. Smooth the surface nicely, giving them a beautiful, convex shape, with a smooth surface. Place on a plate, alternating stuffed eggs with different fillings. When serving, sprinkle the dish with chopped leaves of thyme, parsley or chopped onion. This will make the dish more springy and bright. You can also decorate the dish with coarse paprika.
Sardine pate with butter
Ingredients:< /em>
- 150 grams of canned sardines
- 150 grams of butter
- 1 tablespoon of lemon juice
- zest of half a lemon
- 25 grams of parsley
- salt to taste
Step-by-step cooking method:
- Open the can of sardines, remove the fish from the oil and place on a paper towel to absorb the oil.
- Heat the butter to room temperature, finely chop the parsley leaves.
- In a small bowl, mix the butter butter, sardines, greens, lemon peel and lemon juice. Knead with a fork until a homogeneous mass is obtained. You can use a blender if you want the paste to be more homogeneous. Add salt to taste. Serve with rye bread croutons.
Meat casserole with egg
Ingredients:
- 800 grams of beef (minced meat)
- 1 piece of onion (medium)
- 2 tablespoons breadcrumbs
- 1 pinch of nutmeg
- 5 pieces of bacon (or prosciutto)
- 5 eggs
- 200 grams of natural yogurt
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- 150 grams of Mozzarella cheese
- salt and pepper to taste
Step-by-step cooking method:
- Heat the oven to 180 degrees. Finely chop the onion and mix with minced meat. Add breadcrumbs, 1 egg, salt, pepper to it and mix well. Put the minced meat in an oiled rectangular shape and distribute it evenly along the bottom and walls.
- In the depressions, place pieces of bacon along the entire length of the shape.
- Add the yogurt and distribute it evenly in the mold.
- Place pieces of chopped mozzarella cheese on top.
- Then carefully break 4 eggs into the wells so that they spread evenly over the mold, add a pinch of salt, a little grated cheese and bake in the oven for 60 minutes.
- Let the casserole cool slightly in the form, then carefully remove it and cut it into pieces 2 centimeters thick.
Krucheniki pork with prunes and nuts
Ingredients:
- 500 grams of pork (entrecote)
- 150 grams of prunes
- 100 grams of walnuts
- 2-3 tablespoons of oil
- salt and pepper to taste
For the sauce:
- 1 carrot
- 1 onion
- 1 sprig of rosemary
- 2 tablespoons of tomato paste
- 150 milliliters of water
- 2 tablespoons of oil
- salt and pepper to taste
Step-by-step cooking method:
- Prepare all the ingredients for making pork dumplings with prunes and walnuts. Turn on the oven to heat up to 180 degrees.
- Cut 500 grams of pork entrecote into 6 pieces about 1 centimeter thick.
- Put the meat on a board, cover with cling film and pound with a meat mallet. Do this carefully so that the meat does not tear. Salt and pepper the pork on both sides.
- Crush 150 grams of prunes and 100 grams of walnuts.
- Place the filling on the pieces of meat and wrap them in rolls.
- Tie each roll with a thread so that they do not unravel during cooking.
- Heat a pan with 2-3 tablespoons of oil and fry the krucheniki until golden brown.
- Peel the carrots for frying and onions Grate the carrot, and cut the onion into cubes.
- Fry the onion and carrot in a heated pan with 2 tablespoons of oil until the onion is soft. Add a little salt and pepper and 2 tbsp. l. tomato paste. Mix and pour 150 milliliters of water. Simmer until the water evaporates.
- Place the kručeniki and roast in a baking dish. Add rosemary sprigs for flavor. Bake for 20 minutes in an oven heated to 180 degrees.