Salads and appetizers



  • 225 g farfalle pasta (in the form of bows)
  • 175 g green beans (asparagus)
  • 350 g fresh tuna steaks
  • 115g small tomatoes, cut in half
  • 8 anchovy fillets, drained and dry on a paper kitchen towel
  • 2 tbsp. l capers
  • 25 black olives
  • fresh basil, salt, pepper


  • 1 tbsp. liters of olive oil
  • 1 clove of garlic, crushed
  • 1 tbsp lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon chopped basil leaves


Cook the pasta in boiling salted water according to directions on the package until ready. Drain, set aside.
In a small saucepan, boil the water and boiled green beans 5-6 minutes. until done. Drain the water, beans mixed with pasta.

Preheat the grill. Wash and clean the tuna, season with pepper on both sides and put under the grill. Bake for 4-5 minutes on each side until done.
Drain on paper towel tuna and break into small pieces. Mix tuna with pasta, tomatoes, anchovies, capers and olives. Set aside and keep warm.
Meanwhile, prepare the dressing. Mix all the ingredients and mix. Drizzle with salad dressing and mix well. Transfer to a warm bowl and sprinkle with basil.

note: You can simultaneously use different interesting pasta shapes - a salad to get even more colorful.



  • eggs - 4
  • herring fillet - 250 g
  • tomatoes - 100 g
  • mayonnaise
  • sliced pickles - 30-50 g
  • herbs

Cut on herring fillet, strip of small bones, soak if necessary. Cut the fillet into 8 long strips. Each strip tightly roll up into the roll, securing the skewer.

Hard-boiled eggs, cut lengthwise into halves and place on a dish yolks up (cut off the bottom of the protein).

To lay eggs prepared herring. Decorate with mayonnaise, sliced pickles and tomatoes, herbs.



  • fish fillets (hake, cod, sea bass)
  • large peeled shrimp - 200g per serving

For the sauce:

  • coconut - 1-2 tbsp
  • chili - 1 pod
  • vegetable oil - 2-3 tbsp
  • Banana - 1 pc. small
  • sour cream (fat) - 1/2 cup
  • Mayonnaise - 150g
  • salt, white pepper - to taste

for the batter:

  • flour - 4 tbsp
  • Egg - 2 pcs.
  • beer - 1/2 cup 

Prepare the sauce: coconut fry in a pan without oil until golden brown. Pod chilli finely chop and fry in vegetable oil. Bananas blur into a puree, mix sour cream and mayonnaise. Season with banana puree spices. Transfer to a coconut sauce and browned peppers.

Mix with a mixer the flour, salt, eggs and beer, to get the liquid homogeneous dough. Cut the fish fillets into small pieces, shrimp, sprinkle with lemon juice and arrange on a platter.

Heat the oil in a pot for fondue. Already at the table fish and shrimp drop in beer batter and fry them in oil.



  • Olive oil - 4 tbsp. l.
  • Garlic, finely chopped - 6 cloves
  • Red pepper, spicy (flakes) - 1 tsp.
  • Dry sherry - 1 tbsp. l.
  • Raw shrimp, peeled - 250 g
  • salt
  • Ground black pepper

For this recipe can be prepared as peeled and unpeeled shrimp (here without the wipes will not do). In any case - a great snack to beer.
Heat the oil in a skillet over moderate heat. Fry the garlic and red pepper, stirring, about 1 minute.

Add wine and shrimp, increase the heat and cook, stirring occasionally, 5 minutes (to cut in half the amount of liquid.) Shrimp with salt and pepper and serve (you can with a green salad.)

Bon Appetit!



  • 300 g cream
  • 120-150 g fillet of herring
  • 2 tsp light wine vinegar
  • 10 cm of the white part of leek and a little green part (if you want to replace the small white or red onion)
  • 15 g of gelatin
  • 200ml double cream
  • a little dill
  • pinch of sugar, black pepper, salt to taste
  • Green onion / leek greens and hot cooked / baked potatoes for garnish

Soak gelatin in 3 tbsp water. Rectangular volume a little more than 1 liter (1.2-1.5 l) carefully vystelit cling film or smear a thin layer of vegetable oil.

Herring fillets cut into small cubes, just 5 * 5 * 5 mm. Sprinkle with vinegar, sprinkle a drop of sugar. Stir. Leeks and thinly slice finely, mix in a herring. There also add sour cream. Season with pepper.

Whip until soft peaks cold cream. Put the cold. Dissolve the gelatin and put in a thin stream of sour cream mixture, stirring vigorously the entire mass. If the mixture is not seized immediately, put on for 3-5 minutes in the cold. Weight should have a little clutch, but not to form and harden completely.
In just a mixture of sour cream skhvativnuyusya parts in 2-3 hours, enter the whipped cream, gently stirring blade upwards. Try it, and if necessary, add salt fine salt.
Put the mixture into the prepared pan, cover with foil on top and place in the refrigerator overnight (ie, 10-12 hours).

To file a slice (do not forget to wet knife) and serve with hot potatoes, sprinkle with green onions




6 servings (12 pieces):

  • 425 g puff pastry
  • 400 g Gouda cheese, grated
  • 1 clove of garlic, crushed
  • 140 ml cream
  • juice of 1 lemon
  • 2 tsp cornflour
  • 50 ml vodka
  • 12 cooked shrimp
  • 2 tbsp. tablespoons chopped fresh dill (optional)


Preheat oven to 220 °. On the surface, floured, roll out the dough to a thickness of 3 mm, cut out 12 circles of 10 cm in diameter and place on a baking sheet with holes for buns. Pierce the bottom with a fork and place in the refrigerator for 10 minutes. Pave the resulting baskets with parchment and fill with dry peas (not inflated to the bottom during baking). Bake for 5 minutes until golden brown.

Mix in a saucepan cheese, garlic, cream, lemon juice and paprika, and stir to heat to produce a smooth sauce. Mix the corn flour and vodka, add to the pan and cook for 1-2 minutes. Mix with dill (optional).

Arrange the mixture in the molds of the dough to decorate the top of boiled shrimp. Serve cakes warm.



  • 1 large smoked mackerel
  • 4 medium potatoes
  • 5.4 celery stalks
  • 2 large sweet-sour crunchy apple
  • 1 cup frozen peas
  • few feathers green onions


  • mayonnaise 4st.l.
  • 3-4 tablespoons sour cream
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice

Boil potatoes in their skins and cleaned. Peas in salted boiling water fry 5 minutes. Mackerel cleaned of skin and bones, fillets cut into small pieces. Diced potatoes, apples, thinly sliced, celery - sliced.

Mix all the ingredients, season and sprinkle with green onions



  • 500g salmon fillet from the tail
  • 2 tbsp dry white wine
  • 4 red peppers, cored and seeds, cut in half
  • 175 g green lentils
  • handful of chopped dill
  • 1 bunch green onions
  • lemon juice, salt / pepper


  • 2 cloves of garlic
  • large handful of chopped parsley and dill
  • 1 tsp Dijon mustard
  • 2 green chili peppers, without seeds, chopped
  • 3 tbsp olive oil
  • juice of 2 lemons

Put the fillets on a piece of foil and pour the wine. Tightly wrap the foil and bake in the oven at 200 ° C for 15.10 min. Allow to cool and divide the fillet into small pieces.
Red pepper halves flatten, put the peel down on the grill and cook on the grill until light charring. Wrapped in a bag for a few minutes. Then peel and chop the flesh into small cubes.

All the ingredients for filling, except olive oil and place in a blender and blend until smooth. While continuing to mix, pour oil to a thick mixture.
Pour the lentils in a saucepan with water, bring to a boil, reduce heat and simmer for 15-20 minutes until done (lentils should not seethe). Drain the water and put the lentils in a bowl with pepper and onion. Add salt and pepper to taste. Stir dressing into hot lentils, pour the salmon pieces on top and gently mix.

Delicious and warm and cold.