in our country decided to organize gatherings and home-buffet according to Russian tradition, where guests are accommodated at a large communal table.However, there are cases where this form of serving dishes can be an ideal alternative to the usual meal.For example, if friends are going more than accommodate your desk, or do not have time for long-togethers.In the end, you can make a light buffet, if you simply tired of the standard version of the holiday.To do this in the middle of the table Host a feast, on the sides - a stack of clean plates and napkins with the devices.Edges leave maximum freedom to the guests was where to put their dishes.Do not forget about the drinks - they are usually served at a separate table with glasses.As for the holiday home there waiters, there is a place for used equipment and trash.And mind you: for buffet clean dishes need two to three times more than for a standard feast and food - by 20-30% lower.The main thing that made thee treats had a mini-size and guests can ea
salad in a glass
on buffet table can not do without tartlets and canapes, so feel free to string on skewers cheese, combining it with almost any fruit and vegetables.Meat and fish products (ham, sausage, salmon, herring) are connected with tomato, fresh or pickled cucumbers with slices of apples and grapes.Do not strive to prepare a hundred mini-snacks - for each guest is provided 2-3 varieties of tapas and a couple of salads.Incidentally, the last is now fashionable to serve in glasses.It's nice and convenient, because guests do not need to impose a shapeless mixture of common dishes, and you can just take a treat in your hand and taste it.Prepare a light salad with shrimps.For one serving you will need 50 grams of boiled shrimp.
marinate fresh salmon in salt and sugar, orange juice, lemon peel and anise on the day.Then we will cut the fish into thin layers of wide and put every mousse, which is made from 10 grams of cream of g of ground in a blender svezhesolenogo salmon and 2 g of capers.Hold The resulting rolls in the freezer.
Spring rolls with vegetables
Take fresh dough ready (for 1 portion -16 g), roll it thin, smazh egg on all sides, and we will cut into squares.Then put fried in sesame oil vegetables cut into sticks (zucchini, carrots, celery).Wrap rolls and fry them in oil.
Sea bass with almond sauce
sea bass fillets we shall cut pieces of any shape, salt and pepper and fry in a hot pan with olive oil for 2 minutes on each side.For the sauce, sauté in olive oil 100 g onion half-rings, add 100 grams of petals of almond, 2 sprigs of basil and green 500 ml of tomato juice or Frechet.Bring to a boil and boil for 25-30 minutes.Then prowess basil and mass vzbey in a blender and strain.When serving pour prepared sauce into a bowl and put the pieces of fish.
we shall cut the puff pastry into squares and bake them at + 180 ° C for 15 minutes until golden brown.Then divide them lengthwise into two parts.One smazh mascarpone cream, powdered sugar and whipped egg yolks.Then he put on her strawberries and kiwi slices and cover with second layer of dough.
cut the pineapple in half and take out the flesh from each.Then folded in the "small plates" strawberries, grapes and pineapple pulp, prisyp them with powdered sugar and pinned pieces on skewers.First laid out in the glasses layer of apples, mixed with sour cream and dill, cucumber and then with the same sauce and then shrimp.
While guests enjoy cold snacks, make hot mini treats.As such, today especially popular shrimp and asparagus wrapped in bacon.They are prepared very quickly.Fresh vegetable Cut in half, leave whole shrimp (but do not forget to clean and remove the intestinal canal), wrap it in a thin plate of sliced bacon and fry in butter with thyme.Then pour a little brandy evaporate it and immediately served hot meals on the table.
are going to cook a hot meal, forget about the stew, dumplings or pasta.Fourchette a treat to be in portions - slices of roasted fish fillets, kebabs, meat medallions.You can surprise the audience pork ribs in a honey glaze.To prepare 12-14 servings, take 1.5 kg of meat with bones.Cut the flesh between the ribs, i zaley glass of red wine, oil, sprinkle with salt, pepper and 2 tbsp.tablespoons dried thyme.Hold the pork in the marinade for about 12 hours and browned in the oven at + 220 ° C for 30 minutes.As long as baked ribs, mix the ingredients for the glaze.Two cloves of finely chopped garlic, zest of 1 lemon (grated) 1/2 tsp. Red pepper.2 tbsp.tablespoons ketchup, as much vegetable oil and honey.Then take out a rib from the oven, smazh get them glaze and cook for 15 minutes.
as dessert buffet, you can file a classic cake.However, one guest will cut themselves a larger piece, the second - a smaller third in general has been dropped and when the table is suitable the fourth, rather than spectacular feast he sees an incomprehensible mess.Therefore, for the buffet is worth looking at small genres - cakes or portioned desserts in glasses.Prepare, for example, dairy butter jelly with bananas.To this mixed with 100 ml of milk and cream, add 50 grams of sugar and set over medium heat.When the mass begins to boil, remove from heat and pour the soaked swollen gelatin (10 g).Then put sliced bananas into pieces, add a pinch of cinnamon and all vzbey mixer.Then pour the mass into glasses or molds, cool and store in a refrigerator.When serving you can sprinkle the top of the dessert with walnuts in caramel, pour the chocolate syrup or whipped cream.
fish in sesame
- perch fillet - 200 g
- lemon juice 1/4 lemon
- eggs - 5 pcs.
- a handful of salt and pepper - to taste
For the sauce:
- cream 35% -s' - 100ml
- lemon peel 1/2
- fetal yolk 1 piece.
- salt, pepper, herbs
- (dill or parsley) - to taste
perch fillet without skin and bones we shall cut into small pieces, sprinkle with salt and pepper.Sprinkle the fish with lemon juice and leave to marinate for 10 minutes.Vzbey egg.Fillet of pike-perch perch one side first into the egg and then in the sesame seeds.Fry the fish in the pan and, if necessary, brought to readiness in the oven.Prepare cream sauce.Cream little evaporated, add the grated lemon zest, egg yolk and herbs and boil over low heat until thick.At the end of salt and pepper.Bring fillets on a platter and put the total close to a gravy boat.