To prepare you will need:

herring fillet - 4 pcs

beets - 1 piece

carrots - 2 pcs.

eggs - 3 pcs

hard cheese - 100 g

mayonnaise - 150 g

gelatin (instant) - 1 tbsp. spoon

green onions

Cooking method:

Boil and cool the beets, carrots and eggs. And after cooling, clean it.

Dilute gelatin with a small amount of hot water. Let cool slightly and combine with mayonnaise.

Grate carrots, beets, eggs and cheese separately on a fine grater.

Divide mayonnaise with gelatin into 4 parts. Mix each part with grated vegetables, eggs and cheese.

Place the fillet on cling film in an overlapping layer to form a rectangle.

Layer on the fillet: carrots, cheese, eggs, beets.

Using film, roll up the roll and put it in the refrigerator for several hours.

Cut the chilled roll into portions and garnish with green onions.

Spicy cheese roll snack

Special spicy appetizer cheese roll snack with an original recipe

Spicy snack cheese roll for cheese lovers. A beautifully prepared and impressively presented dish makes you want to try it right away. Snack bar cheese roll An unusual appetizer that suits any feast is a kind of Russian rolls. Cooking recipes snack cheese roll We can classify unusual dishes made from ordinary products. Based on the recipe snack cheese roll You can use your imagination when preparing an original and tasty snack. To fill the roll, you can use products to taste or that you have. Chicken lovers can use boiled, finely chopped chicken as a filling, or use it with the addition of champignons and ham. You can think of many options depending on your culinary imagination, and the result will undoubtedly delight you, your loved ones and your guests.

Ingredients

mayonnaise 300-350 grams
eggs 7 pieces
hard cheese 350-450 grams
ground white pepper
head of garlic
amount of garlic according to taste
dill, parsley, celery
choose greens to taste

Preparation

Mayonnaise (about 250 grams), beat with eggs. Preheat the oven and pour the mixture onto a baking sheet. Baking does not require a long time. When the egg layer is ready, carefully place it on cling film.

Preparing the cheese mass for the roll

Grate the hard cheese on a coarse grater, add salt and pepper. Grind the garlic through a garlic press and add to the grated cheese. Add the amount of garlic individually; lovers of spicy dishes can allow more; you can add a little garlic to emphasize the flavor effect. Add the remaining mayonnaise to the container with the cheese and mix well. The cheese mass should not be too liquid. Place the prepared cheese mass on the prepared egg layer and roll it up. Place in the refrigerator, after cooling, cut into pieces and garnish with herbs. When finished, you get unique Russian-style rolls.

R.S. An interesting version of the finished egg layer is obtained by adding finely chopped herbs to the egg-mayonnaise mixture. When baked, the egg layer turns out very elegant.

Bon appetit!

Ingredients:

2 large salmon fillets
350 gr. flounder fillet
300 gr. frozen green peas
1 carrot
250 gr. white bread without crust
100 ml milk
1 protein
2 sprigs parsley
pinch of nutmeg
olive oil
salt
pepper

Preparation:

1. Peel the carrots and boil in boiling salted water. Cut into small cubes.
2. In a separate pan, boil green peas in boiling water. Wash the parsley, dry it and separate it into leaves. Chop them finely.
3. Soak the bread in milk. Grind the flounder fillet into a puree in a blender. Add soaked and lightly squeezed bread, egg white, nutmeg, salt and pepper. Stir until smooth. Add carrots, green peas and parsley. Mix carefully again and put in the refrigerator.
4. Cut a longitudinal piece about 3 cm wide from the thickened part of one fillet so that the back and belly are the same thickness.
5. On the second fillet, make a deep longitudinal cut on the thickened part to the right and left, not reaching the edge 1.5 cm. Open this part. The result should be three pieces, one large, the second smaller, and the third in the form of a thick bar.
6. Place half of the prepared filling in the center of a large piece, leaving 5 cm free on each side. Place a block of salmon on top of the filling.
7. Distribute the remaining filling on top and cover with a smaller piece of fish. Lift the free edges of the bottom fillet and secure them with wooden toothpicks. Grease the roll with butter, wrap in foil and place in an oven preheated to 200°C for 35 minutes.
8. Let cool to room temperature, then transfer to the refrigerator. Before serving, remove the foil, remove the toothpicks and cut the roll into portions.

Chicken roll “Peacock eye”

Festive roll made from chicken meat and minced meat with eggs and spinach. Looks beautiful in cross-section.

Bake the roll in a cake pan. Depending on the size of the form, the quantity of products will be different. My form is large. But even a large mold can be filled to 3/4 of its volume.

Ingredients:

Chicken fillet - 3 large or 4 smaller (1 – 1.2 kg)
Minced chicken – 1kg
Eggs – 9 pcs.
White bread or yesterday's loaf - 3 slices
Milk – 100ml
Fresh spinach – 1 bunch
Onion – 1 onion
Butter – 2 tbsp. spoons
Salt
Ground black pepper
Seasoning for chicken

Preparation:

1. Hard boil 8 eggs, cool them and peel them. Wash the spinach and tear off the leaves. Place the leaves in boiling water for 1 minute to soften. Since we then need even leaves, so as not to waste time straightening them, stack the leaves in a slotted spoon, press the stack down with a spoon and lower it into boiling water. Once the leaves are limp, remove the slotted spoon and rinse the leaves with cold water. Place on a plate.
2. Prepare regular minced meat, as for chicken cutlets. To do this, add finely chopped onion, crustless bread soaked in warm milk, an egg, salt, ground black pepper and chicken seasoning to the minced chicken. Mix everything well and beat it. Even if we end up with extra minced meat later, we can make several delicious cutlets from it.
3. Cut the fillet into pieces and pound very thinly through the film. Let's add salt and pepper.
For me, this part turned out to be the most time-consuming. 7 boiled eggs should be wrapped in spinach leaves. You can use at least several layers - the leaves stick and hold on well.
4. Now let’s assemble the roll. Line the greased pan with chicken chops. Leave a few pieces to cover the top of the roll.
5. Lay out some of the minced meat and smooth it out with a damp hand. Place eggs in spinach on top of the minced meat.
6. Place minced meat on top of the eggs again and cover everything with chops. Grease the roll with butter. To prevent it from baking prematurely, cover the top with foil. Place the pan with the roll in the oven, preheated to 180 degrees. I baked my almost 2 kilogram roll for 1 hour and 45 minutes. 1 hour with foil and 45 minutes without foil. If you have a smaller roll, the baking time will decrease accordingly.
7. Let the finished roll cool well. Decorate with grated boiled egg: first, three whites, then the yolk. To make the egg stick better to the roll, you can grease it with melted butter. You can use your imagination and decorate as you wish.
8. Cold roll is well cut into thin slices with an egg “eye” in the middle.

Bon appetit!

Roll “Herring in a fur coat”

Ingredients:

Salted herring - 1 pc.
Boiled beets - 1 pc.
Boiled potatoes - 2 pcs. (medium size)
Onions - 1-2 pcs.
Carrots - 1-2 pcs.
Mayonnaise - 200 g
Parsley (bunch) - 1 pc.
Gelatin - 1.5 tbsp. l.
Vegetable oil - 2 tbsp. l.
Water - 0.5 Cups

Preparation:

1. Boil beets, carrots and potatoes. You can buy beets boiled in the store.
2. Cool the vegetables, peel and grate on a coarse grater.
3. Peel the onion, finely chop and fry over medium heat in oil in a frying pan until golden brown.
5. Pour gelatin with water and leave for 30 minutes until it swells. Then heat (but don't boil!). Cool.
6. Mix cooled gelatin with mayonnaise.
7. In separate bowls, mix carrots, potatoes, herring pieces and onions with mayonnaise.
8. Place on foil in layers, starting from the bottom: beets, carrots, potatoes, herring, onions.
9. Carefully roll into a log using the edges of the foil.
10. Place the finished “Herring in a Fur Coat” roll in the refrigerator for three hours or overnight.
Slice and serve!
Bon appetit and have a great holiday!

Omelet roll with melted cheese

Ingredients:

omelette:

2 eggs,
1 tbsp. spoon of mayonnaise,
1 teaspoon of water,
salt,
pepper to taste;

filling:

1 processed cheese,
1 small clove of garlic,
1 tbsp. spoon of mayonnaise,
salt,
pepper,
greens to taste.

Preparation:

1. Beat eggs with mayonnaise and water, salt and pepper to taste.
2. Bake the omelette in a frying pan with a lid, cool slightly and evenly spread the filling of grated processed cheese, mayonnaise, garlic and herbs on it.
3. Roll into a roll, trimming its edges.
4. Keep in the refrigerator for about an hour, cut into slices and serve as a cold appetizer or put on sandwiches.
5. Omelet roll is good in all cases: for a snack, for breakfast, and on a holiday table. It is quick to prepare, tasty and economical.

Boiled liver roll with spicy creamy filling

Today I want to offer you a very healthy and tasty boiled liver roll.

Ingredients:

beef liver – 1200 g
milk – 200 g
onions – 2 large heads
carrots – 2 large pieces.
butter – about 150-200 g
red pepper – 1 small pc.
salt, pepper, ground bay leaf bay leaf
garlic – 3 cloves
dill
vegetable oil - 2 tbsp.

Preparation:

1. To begin, cut the liver into medium cubes and soak for 30-40 minutes in milk to remove all bitterness. In the meantime, you can put water to boil.
2. After the liver has soaked, place it in a saucepan with hot and boiled water, add bay leaf, cook for 20 minutes, add salt at the end of cooking.
3. Finely chop and sauté the onion in a small amount of vegetable oil, add salt and pepper.
4. Boil the carrots. Grind the finished boiled liver with onions in a meat grinder 2 times. At first the minced meat will be a little dry, but don’t be alarmed, but after the second time it will become softer, more tender, moist and pliable.
5. As you can see, the texture is already different. Twist the carrots separately, although in principle why, you can together with the minced meat).
6. Now we begin to mash with a spoon, adding salt to taste, pepper and ground bay leaf.
7. The mass has become tender and moist; you can add 1 tablespoon of vegetable oil if desired.
8. Prepare the filling. Knead the butter at room temperature with a fork, add finely grated or squeezed garlic, finely chopped herbs and mix everything until smooth.
9. Now the most important thing is to assemble the roll into a roll))) Place the minced meat on the parchment with a spoon and begin to level it into a rectangle with clean hands, compact it well, level all sides with a knife.
10. Place the filling on top of the minced meat, even it out with a knife, the layer of butter should be as thin as possible.
11. Cut the red pepper into small cubes and place it on top.
12. We begin to carefully wrap the roll, helping with parchment paper; if there are cracks, it doesn’t matter, then everything will harden well in the refrigerator.
13. Wrap the finished roll tightly with parchment and refrigerate for 4 hours.
14. Cut into portions, I took a knife, turned on the gas and warmed it up well on the fire, so the roll will be cut evenly and not crumble.

Cheese, ham and champignon roll

Ingredients:

500 g yellow hard cheese
100 g ham
3 eggs
300 g champignons
3 tablespoons chopped parsley
4 spoons of mayonnaise
pepper, salt, ground red bell pepper
1 spoon of oil

Preparation:

1. Wash the champignons, peel and cut into pieces. After that, fry them in oil.
2. Hard-boil the eggs and cut into piles together with the ham. 3. Combine the prepared ingredients, add green parsley, mayonnaise, season to taste and mix well.
4. Place a full piece of cheese in hot water for 20 minutes. Then take it out and roll it out while still warm into a thin layer (about 5 mm thick).
5. Grease this rolled cheese with the prepared minced meat and roll tightly.
6. Wrap the prepared roll in aluminum foil and place in the refrigerator for 2 hours.
7. After this time, remove the roll and cut into layers, serving as an appetizer!

Geneva meatloaf

Cooking method:

Peel and chop carrots (200 grams) into thin strips.
Crush two cloves of garlic in a mortar with a pinch of salt.
Coat pork schnitzels (4 pieces, 150 grams each) with table mustard (1 spoon) and garlic.
Place a strip of bacon on each schnitzel (4 pieces in total).
In a bowl, combine minced meat (200 grams) and one raw egg, mix.
Place the meat filling on top of the bacon slices. Sprinkle everything with carrot sticks.
Roll the rolls and secure them with wooden toothpicks.
In a Dutch oven, fry the rolls and onion cubes (300 grams) in melted butter (2 tablespoons).
Add white wine (250 grams) and broth (250 grams) to the roasting pan. Simmer the meat and onions under the lid for fifty minutes.
Cut two stalks of leeks, celery root (250 grams) and carrots (300 grams) into small pieces.
Place the prepared vegetables in boiling salted water for three minutes.
Remove the rolls from the roasting pan.
Add flour (3 tablespoons), sour cream (130 grams) and blanched vegetables to the sauce in the frying pan. Stir. Simmer for five minutes.
Serve meat rolls with vegetables and white sour cream sauce.

Crab stick roll

“These incredibly delicious rolls are sure to decorate any holiday table. Children simply adore them and adults enjoy them. Please yourself and your family with a simple but very tasty dish.”

Ingredients:

250 gr. crab sticks
5 raw eggs
3 tablespoons milk
5 tablespoons flour
2 tablespoons vegetable oil
150 g cheese
3 boiled eggs
5 cloves garlic
150 gr. mayonnaise
dill greens
salt

Preparation:

1. In a tall container, beat eggs with milk, add flour, vegetable oil, salt and spices to taste and beat well.
2. Grate crab sticks or pass through a meat grinder.
3. Mix crab sticks with the mixture you prepared earlier. Also add about 1.5 tablespoons of finely chopped greens.
4. Cover a baking sheet with parchment and grease it with vegetable oil, and evenly distribute the dough under the roll. And put it in the oven for 20 minutes at 180 degrees.
5. Prepare the filling. Grate cheese and eggs,
pass the garlic through a garlic press, chop the dill, mix all these ingredients and season with mayonnaise.
6. Apply the filling to the finished and already cooled omelette and roll it up.
7. Wrap the entire roll in cling film and put it in the refrigerator for 3 hours.

We are demonstrating the familiar cold appetizer made from boiled vegetables and herring - “Shuba” or “Herring under a fur coat” - in a new form. We roll up the multi-layered workpiece and the filling/herring ends up inside, and the dish itself takes on a clearer configuration. If you have the skills to work with rolls, the process will not seem difficult. And beginners, with a little diligence, can cope with the recipe without any problems!

In addition to meat and fish snacks, there should also be vegetable snacks on the table. Stuffed eggplants with walnut pesto sauce, dill and parmesan cheese with garlic will add a touch of piquancy and variety to your holiday table. This eggplant appetizer goes well with meat, fish and vegetable dishes. Help yourself and bon appetit everyone!

Sometimes there come times when you want something unusual. I offer my own recipe for making stuffed rolls. Among the wide variety of snacks, rolls occupy a special place. A delicious dish that is sure to be a hit with guests and will delight the family. There are recipes for making rolls for every taste, they can satisfy any request, given that the combinations with the filling can be varied.. A very unusual snack. Incredibly aromatic, tender and airy filled rolls will perfectly complement your menu. They are very tasty! Moreover, the ways of serving this dish can be different: You can put the rolls on a dish whole or cut into circles - and either way they look great and cause an enormous appetite.

During the zucchini season, snacks and all kinds of dishes appear on almost every table. But sometimes you want to surprise with something. In this case, I recommend preparing an appetizer of zucchini with chicken - the finished dish looks beautiful, and the cooking process is simple. In addition, this snack is quite filling. The whole secret is in the filling: it is aromatic, with a bright taste.

I saw this recipe on a cooking show. All the required ingredients were in my refrigerator, and I immediately decided to repeat it. Fast, simple, beautiful, and most importantly, delicious. Can be served hot or cold as an appetizer to the main course. Happy snacking!

Many people are often struck by the thought: what to cook so tasty and unusual, and preferably from inexpensive products?! Cooking stuffed skins will pleasantly diversify your daily menu. You can stuff them with any filling, but this recipe will show you how to stuff chicken skins with noodles. The versatility of this dish is that it is suitable for breakfast, lunch and dinner.

Guests are on the doorstep and you need to have time to prepare something in order to spend time with your friends and eat something delicious. I made lavash with salmon and chicken fillet. I put one pita bread with the light side out, and the other with the dark side. Thus, I got two rolls of different colors. It turned out quickly, and most importantly, delicious.

Eggplant came to us from South Asia and found a place in our kitchen. A lot of housewives are coming up with more and more new dishes using this wonderful vegetable. Tasty and inexpensive, it has found a lot of fans among the population of all countries. Every family has feasts with a lot of dishes and guests. We are all trying to be more economical, based on the fact that prices for everything are literally growing by leaps and bounds. I offer you a dish that will not cost more than $2 in the summer season, will perfectly diversify your menu, and will find its fans.

Lavash rolls with various fillings have recently become more and more popular. Many culinary sites offer dozens of options for fillings, experiments with cutting, serving method, etc. Lavash rolls can be served raw (if the filling is already prepared), or baked in the oven if, for example, minced meat or fish is used as a filling. I offer my version of the filling for lavash rolls - crab sticks, eggs and processed cheese. In my family, the recipe for this snack was given another name - “Guests on the threshold.” And all because lavash rolls with crab sticks and eggs are prepared very quickly, simply, and at the same time they always taste interesting, original and unusual. I always have a package of crab sticks in my freezer, but eggs and processed cheese are no problem at all!

A simple, satisfying dish. Prepares quickly, from available ingredients. It will come in handy for both the everyday table and the festive one. There are a huge number of variations on the theme of lavash roll. The filling is made from meat, fish, and vegetables. I want to offer you a version of crab sticks, cheese and eggs.

Red fish appetizers are always a very successful addition to our holiday table. Both tasty and beautiful. And in general, the presence of sturgeon on the menu immediately makes the event more solemn. But I, like many housewives, make sandwiches at the very last moment. This in turn leads to the fact that I am nervous, the guests are already on the doorstep, and I am still in the fish. The good thing about the dish that I want to demonstrate to you is that you can prepare it in advance, and before serving, all you have to do is cut it. And it takes up little space in the refrigerator, which is also important when you are preparing a couple of dozen dishes. And considering that the roll does not take long to prepare, it is also well suited for receiving unexpected guests.

During the zucchini season, you can experiment with this ingredient every day - pickle, prepare salads and appetizers, bake, fry, stew... And you can also prepare a wonderful appetizer - a tender roll stuffed with mushrooms and cheese. Isn't it tempting? The cooking process, I admit, is not entirely simple, but believe me, the end result is worth it!

Lavash rolls with vegetable filling are a very simple but interesting dish. It can be made just for a snack or served at a holiday table. The combination of colors - red and green, always looks very impressive and appetizing. Cheese will give the rolls a delicate creamy taste and complement the vegetables. Preparing the rolls will take a maximum of twenty minutes, which is great for those who don’t like to spend hours in the kitchen.

The most delicious snacks: rolls with different fillings

Snack rolls are a table decoration and always a popular snack at a festive feast. This collection contains recipes for delicious snack rolls made from different products with various fillings.

Rolls can be made from a wide variety of products - ham, pancakes, meat, fish, cheese, lettuce, etc. And the possible options for fillings are completely incalculable. In this collection we have collected recipes for the most delicious rolls from different products.

1-Recipe for liver rolls with mushrooms and carrots

You will need: 600g veal liver, 300g champignons, 200g Korean carrots, 2 eggs and onions, ½ cup flour, vegetable oil, pepper, salt.

How to cook liver rolls with mushrooms. Prepare the liver, grind it in a meat grinder, mix with eggs and flour, pepper and salt, stir until smooth - the dough will be quite thick. Make pancakes from it in a frying pan. Cut the onion into half rings, fry, add finely chopped mushrooms, fry everything together until the liquid evaporates. Place carrots on the pancakes, mushrooms and onions on top, roll the pancakes into rolls, wrap them in cling film and refrigerate for an hour. Cut the rolls into pieces, insert a skewer into each.

You can also serve traditional salads in the form of rolls - for example, herring under a fur coat.

2-Recipe for rolls “Herring under a fur coat”

You will need: 2 herring fillets, boiled carrots and potato tubers, 1 boiled beet, ½ sweet onion, 1-2 tbsp. mayonnaise, 1 tsp. white horseradish.

How to cook “Herring under a fur coat” rolls. Grate the vegetables separately on a fine grater. Mix potatoes with mayonnaise and horseradish, mix beets with mayonnaise separately. Cover the table with cling film, lay out the herring fillet, cut it lengthwise so that it becomes thinner - cut off the inside of the pulp. Place potatoes over the entire surface of the fish, then carrots, and finally beets. Roll the fillet like a roll - not lengthwise, but widthwise, wrap tightly with film, put in the refrigerator for 2 hours, then cut into portions.

3-Recipe for lettuce rolls with Korean carrots and peas

You will need: green salad leaves, Korean carrots, green peas, sour cream, horseradish, vinegar, sugar, salt.

How to make lettuce rolls. Grate the horseradish on a fine grater, mix with sour cream, add salt, add sugar and vinegar. Brush the lettuce leaves with horseradish, add the carrots mixed with green peas, and roll into rolls. If desired, the rolls can be secured with skewers.

4-Recipe for ham rolls with cottage cheese

You will need: 200g full-fat cottage cheese, 6 slices of ham, 2 tbsp. mayonnaise, 1 tbsp. lemon juice, chopped green onions and dill.

How to cook ham rolls with cottage cheese. Mix cottage cheese with lemon juice and mayonnaise, dill, season to taste, and refrigerate for an hour. Place the prepared curd filling on the ham slices, roll them into rolls using cling film, wrap, refrigerate for 1 hour, and cut into 2cm-long pieces before serving.

5-Recipe for cheese rolls with Korean carrots

You will need: 300g Korean carrots, 16 slices of cheese, 3 boiled eggs, 2 cloves of garlic, 1 bunch of dill, 3 tbsp. cream, mustard, pepper, salt.

How to make cheese rolls. Mix eggs, carrots, garlic, cream in a blender until creamy, season with mustard, pepper and salt. Grease the pieces of cheese with the filling, roll them into rolls, bread them in dill (sprinkle the rolls with water so that it sticks).

6-Recipe for rolls of lightly salted red and smoked white fish

You will need: 150g of lightly salted red fish (trout/salmon) and smoked buttery white fish, 150g of cream cheese, 3 tbsp. sour cream, lemon juice, sesame seeds, poppy seeds, black pepper.

How to make fish rolls. Cut the fish into thin slices, or immediately buy it sliced, sprinkle with lemon juice. Mix cream cheese with sour cream, brush fish and pepper. Roll the fish pieces into rolls, sprinkle red fish with sesame seeds, and white fish with poppy seeds. Place the rolls in the refrigerator before serving.

You can add black olives, pickled cucumbers or other foods to your taste to the cheese mixture.

INGREDIENTS

lightly salted salmon

curd cheese (like Almette)

processed cheese in a plate

Dill.

COOKING METHOD

Chop the salmon in a blender (but do not puree it), mix with dill and curd cheese without additives.

Arrange the slices of processed cheese overlapping on the film.

Lay out the fish mass and roll it up. Place in the refrigerator. Remove just before serving.

8-Snack rolls with mascarpone and ham
Delicate salty biscuit rolls filled with mascarpone cheese and ham will decorate any table. Served in Latin America as bocatitos, that is, for one tooth, during the holidays.

Ingredients: 4 whites, 3 yolks, 2 tbsp. heaped spoons of flour, salt.
150 gr. mascarpone cheese /or any cream cheese/.
2-3 tbsp. spoons of cream.
several slices of thinly sliced ham.
mayonnaise
Preparation.
Preheat the oven to 180 degrees. Line a baking tray with baking paper, grease the paper well with butter or margarine, and sprinkle with flour.
Beat the whites into a stiff foam with a pinch of salt. Separately, beat the yolks with a pinch of salt until creamy. Gently mix the whites with the yolks and add flour, sifting. Mix well, being careful not to mash the whites, and place the dough on a baking sheet, level it with a knife or spatula over the entire surface of the baking sheet (the thickness should not be less than 1 cm, so you need to watch the size of the baking sheet).
Bake for 15 minutes, but this depends on the temperature of the oven. Be careful not to overdry. As soon as the biscuit begins to brown, remove the baking sheet from the oven and cool slightly.
Turn the biscuit and paper over onto a damp towel. Carefully remove the paper and turn it over again onto a dry towel.
As soon as the sponge cake has cooled completely, brush its surface with whipped cheese and cream, place the ham sheets on top and begin to roll it up. This should be done with a towel. Once you have reached the desired diameter of the roll, cut it along the entire length and continue wrapping another roll. And so on until you have wrapped all the dough.
Wrap each roll in paper or napkin and put in the refrigerator for 2 hours.
Cover the rudetics with mayonnaise, mark out bars 1-1.5 cm thick and insert a toothpick into each snack. Only then cut it. A toothpick will help keep the rolls from falling apart. Garnish with herbs, red and yellow peppers, tomatoes, etc.

9-

Bright, slightly spicy pancakes serve as an excellent appetizer on the holiday table.
Ingredients:

milk

250

eggs

2 pcs.

pumpkin puree

2 tbsp. lie

tomato paste

2 tbsp. lie

sugar

1 hour lie

salt

pinch

cottage cheese

300g

vegetable oil

5 tbsp. lie

garlic

2 teeth

mayonnaise

1 tbsp. lie

sour cream

for filing
Preparation:

Sift flour.10-
Bake the pumpkin in the oven until the liquid has evaporated and is soft. I do this during the season, then put it in bags and have pumpkin puree all winter long. Put pumpkin puree, tomato paste, salt, sugar in the milk, mix thoroughly and fry the pancakes over low heat. Bake the first side well, and the second just a little.
Prepare the filling. Rub the cottage cheese through a sieve, add salt, add a pinch of paprika, squeeze the garlic through a press and season with mayonnaise. Add very little of it, just so that the cottage cheese does not crumble.
Spread a thin layer of filling onto the pancake and roll it into a roll. Cut off the edges of the roll to create a nice cut.
Place on a plate, garnish with herbs, mayonnaise, or sour cream, at your discretion.

These can be pancakes made from flour or mashed potatoes, chopped strips of vegetables: zucchini, cucumbers, eggplants, pieces of pita bread, bacon, ham, omelet, cabbage or lettuce leaves, sheet waffles... Place or spread the filling on the layer and form a tube. If necessary, secure with a skewer or tie with a green onion. The dish can then be served cold, reheated in the oven or fried in a frying pan in oil.

The five most commonly used ingredients in recipes are:

Recipes for stuffed rolls are distinguished by an arbitrary set of components - there are no strict dosages of products, no exact ratios, the main thing is that the compatibility of the ingredients is to taste. There are few requirements for preparation: snack format - compact size of the finished product for one or two bites. And a beautiful appearance, which is easy to achieve if the structure is held tightly. To do this, you need to wrap not only the crumbly filling inside, but also the liquid or melting filling. Many people liked such dishes in the form of rolls as cabbage rolls, nalistniki, spring rolls, stuffed crab sticks, stuffed pancakes, waffle rolls in batter, mini-shawarma….

Spicy cheese roll snack

Special spicy appetizer cheese roll snack with an original recipe

Ingredients

Preparation

Preparing the cheese mass for the roll

Bon appetit!

Ingredients for chicken roll:

How to cook:

Ingredients:

Preparation:

Chicken roll “Peacock eye”

Ingredients:

Preparation:

Roll “Herring in a fur coat”

Ingredients:

Preparation:

Omelet roll with melted cheese

Ingredients:

Preparation:

Boiled liver roll with spicy creamy filling

Ingredients:

Preparation:

Cheese, ham and champignon roll

Ingredients:

Preparation:

Geneva meatloaf

Cooking method:

Crab stick roll

Ingredients:

Preparation:

The most delicious snacks: rolls with different fillings

1-Recipe for liver rolls with mushrooms and carrots

2-Recipe for rolls “Herring under a fur coat”

3-Recipe for lettuce rolls with Korean carrots and peas

4-Recipe for ham rolls with cottage cheese

5-Recipe for cheese rolls with Korean carrots

6-Recipe for rolls of lightly salted red and smoked white fish

8-Snack rolls with mascarpone and ham

9-

Ingredients:

Preparation:

The five most commonly used ingredients in recipes are: