New Year's table from Yulia Vysotskaya. Christmas snacks from Yulia Vysotskaya Mini sandwiches with ham, sun-dried tomatoes and cheese
On August 16, Yulia Vysotskaya, known not only for her acting, but also for her culinary talents, celebrates her birthday. Julia has written many recipe books, hosts her own television show and is the editor-in-chief of a culinary magazine. Therefore, on her birthday, we decided to make a selection of her signature recipes, and not all at once, but of that dish that is prepared quickly and is an indispensable snack - a sandwich. We present the 10 best sandwich recipes from Yulia Vysotskaya.
Sandwich with salmon and cream cheese
Ingredients:
100 g lightly salted salmon
sandwich bread
1 package Philadelphia cream cheese
bunch of young green onions
50 g of any hard cheese
juice of 1/2 lemon
pinch of sea salt
Cooking method:
Fry the sandwich bread in a frying pan without adding oil.
Finely chop the green onions and mix with Philadelphia cheese, salt and pepper, add lemon juice.
Spread the seasoned cheese on the bread, top with salmon and a thin slice of hard cheese.
Make a second sandwich of the same type, place them on top of each other with the filling inside. Place the sandwich in a frying pan or under the grill for 1-2 minutes to warm it up a little more.
Sandwich with sardines and tomatoes
Ingredients:
500 g cherry tomatoes
5 small sardine fillets
6 slices white bread
2−3 sprigs thyme
4−5 tbsp. spoons of olive oil
1/2 teaspoon sea salt
Cooking method:
Wash the tomatoes, place in a baking dish, add salt and pepper, sprinkle with olive oil and place in a preheated oven for 10-15 minutes.
Grind a pinch of sea salt, black pepper and half the thyme leaves in a mortar, pour in 1 teaspoon of olive oil and stir.
Heat the grill pan.
Brush the sardines on all sides with the spicy olive dressing and place in the pan. Fry for literally 1 minute on each side.
Place the bread on a plate and drizzle with olive oil.
Place the tomatoes on the bread, place the fish on top and pour everything with the oil in which the tomatoes were baked. Sprinkle with remaining thyme leaves.
Toast with beans, bacon and sun-dried tomatoes
Ingredients:
1/2 loaf of white bread
150 g red beans
150 g tomatoes in their own juice
5-6 sun-dried tomatoes in oil
1 small carrot
1/2 onion
30 g hard cheese
1-2 cloves of garlic
small bunch of parsley
1 teaspoon liquid honey
Cooking method:
Drizzle the toast with the remaining olive oil and spoon the bean filling onto it.
Pre-boil the beans until tender according to the instructions on the package.
Peel the carrots and grate on a coarse grater.
Peel the onion and chop finely.
Cut the bacon into small pieces.
Heat a frying pan, add bacon and carrots, pour in 1 tbsp. spoon of olive oil and stir.
Add onion and fry everything until golden brown.
Cut the sun-dried tomatoes into small pieces and add to the bacon.
Add tomatoes in their own juice and honey, mix everything.
Place the boiled beans in the pan, stir again and let the excess moisture evaporate.
Slice the bread and dry it in the toaster.
Grate the cheese on a fine grater.
Finely chop the parsley.
Peel the garlic and rub the bread with it.
Drizzle the toast with the remaining olive oil and spoon the bean filling onto it.
Sprinkle cheese and parsley on top.
English sandwich
Ingredients:
1 chicken breast fillet
1 tomato
2 large pieces of bread
100 g thinly sliced bacon
2-3 gherkins
a few lettuce leaves
2-3 sprigs of thyme
1 clove of garlic
2-3 teaspoons natural yogurt
1 teaspoon mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
Cooking method:
Place the chicken meat between two layers of cling film and beat it off.
Peel the garlic, crush it with the flat side of a knife and chop finely.
Season the fillet with salt and pepper, sprinkle with thyme leaves, drizzle with olive oil and place garlic on top.
Fold the fillet in half and let it marinate.
Heat a grill pan or any heavy skillet and fry the bacon on both sides until golden brown, then transfer to a paper towel to remove excess fat.
Place the chicken fillet in the pan where the bacon was fried and fry for 4-5 minutes on each side.
Cut the tomato into 0.5 cm thick slices.
Prepare the dressing: combine yogurt and mustard, add salt and pepper and stir.
Cut the chicken into long strips.
Toast the bread in a toaster.
Grease the toast with some of the dressing, add lettuce, tomato slices, chicken strips, and pour over the remaining dressing. Place bacon on top.
Cut the gherkins lengthwise and place on top of the sandwich.
Sandwich with an oriental accent
Ingredients:
1 boiled chicken breast
1 small white loaf
1 onion
100-150 g apricots in their own juice (no sugar!)
1-2 sprigs of tarragon
2 tbsp. spoons of natural yogurt
1 tbsp. spoon of olive oil
1 tbsp. spoon of tomato paste
1/2 teaspoon curry paste
Cooking method:
Peel the onion and chop finely.
Heat olive oil in a frying pan and fry the onion over low heat until translucent.
Finely chop the chicken.
Send the chicken to the onions, add curry paste, tomato paste, stir and continue cooking over low heat.
Puree the apricots in a blender, then add yogurt.
Add chicken and onions to the puree and mix everything.
Cut the bun in half lengthwise, place the chicken filling on one half, sprinkle with tarragon leaves and cover with the other half of the bread.
Toast with bacon, tomatoes, zucchini and cheese
Ingredients:
2 small tomatoes
1/2 young zucchini
100 g thinly sliced bacon
2 slices of bread
50 g cheddar
50 g mozzarella
small bunch of parsley
1 tbsp. spoon of olive oil
1 tbsp. spoon of homemade mayonnaise
pinch of sea salt
Cooking method:
Spread toasted bread with cheese filling.
Heat olive oil in a frying pan and fry the bacon until golden brown.
Place the bread over the bacon and fry it on both sides.
Cut the tomatoes into circles 5 mm thick.
Place the tomatoes in a colander, add salt and place in the sink or on a plate to drain excess juice.
Without peeling, cut the zucchini into thin long strips (you can use a vegetable peeler).
Finely chop the parsley.
Finely chop the fried bacon.
Grate the cheddar and mozzarella on a coarse grater.
Add mayonnaise to the grated cheese and mix everything.
Spread the toasted bread with cheese filling, lay out 2-3 strips of zucchini, then tomatoes and bacon, sprinkle with parsley on top.
Turkey and Bacon Sandwich
Ingredients:
1 turkey fillet
2 eggs
2 large pieces of bread
50g thinly sliced bacon
2-3 leaves of iceberg lettuce
1 tbsp. spoon of olive oil
1/2 teaspoon mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
Cooking method:
Preheat the oven to 160°C.
In a frying pan that can be placed in the oven, heat the olive oil, add the turkey, salt and pepper and fry on both sides until golden brown. Place the pan in the preheated oven and bake the turkey for 5-7 minutes until cooked through.
In another pan, fry the bacon, then place it on a paper towel. Drain the fat from the pan, but do not wash it.
Lightly beat the eggs with a whisk.
Pour the beaten eggs into the frying pan where the bacon was cooked, add salt and pepper and fry the omelette until cooked (it should be thin), and then remove it from the frying pan.
Turn off the heat under the frying pan, place the bread on it and let it warm up on both sides.
Cut the finished turkey into small strips.
Spread mustard on both pieces of bread, place lettuce leaves, omelette, bacon, turkey on one of them and cover with the second piece.
Bruschetta with mozzarella, tomatoes and basil
Ingredients:
1 baguette
1 tomato
1 large mozzarella (150 g)
a handful of pitted olives
2 sprigs green basil
2
—3 tbsp. spoons of olive oil
1 tbsp. spoon of softened butter
1 teaspoon tomato paste
1 teaspoon pesto sauce
Cooking method:
Preheat the oven to 200°C.
Cut the baguette into slices diagonally, place on a baking sheet, drizzle with olive oil and place in a preheated oven for 5-7 minutes.
Mix butter with pesto sauce.
Cut the tomato into cubes.
Finely chop the olives.
Combine tomatoes, olives and tomato paste, mix.
Cut the mozzarella into slices.
Spread the toasted bread with pesto and butter, top with 1 teaspoon of tomatoes and olives, then a slice of mozzarella and place the pan back under the grill for 2-3 minutes.
Tear the basil leaves with your hands and decorate the bruschetta.
Lettuce, tomato and brisket sandwich
Ingredients:
1 large tomato
100 g thinly sliced smoked brisket
bunch of lettuce leaves
1 tbsp. spoon of olive oil
pinch of freshly ground black pepper
pinch of sea salt
For the sauce:
1 avocado
1/2 lemon
1 clove of garlic
1 tbsp. spoon of olive oil
pinch of freshly ground black pepper
pinch of sea salt
Cooking method:
Fry the brisket until golden brown, then place it on a paper towel.
Heat 1 tbsp in a frying pan. spoon of olive oil and fry the brisket until golden brown, then place it on a paper towel.
Cut the tomato into thick slices.
Peel the avocado, remove the pit and cut into small pieces.
Peel the garlic, crush it with the flat side of a knife and remove the bitter core.
Squeeze 1 tbsp from half a lemon. spoon of juice.
Prepare the sauce: combine avocado, garlic, lemon juice, 1 tbsp in a blender bowl. a spoonful of olive oil, salt, pepper and beat everything into a homogeneous mass.
Place half the lettuce leaves on a plate, top with a little avocado sauce, arrange tomato slices and fried brisket. Brush everything with the remaining sauce, cover with lettuce leaves, salt and pepper.
Mini sandwiches with ham, sun-dried tomatoes and cheese
Ingredients:
1 small loaf of white bread
150 g Greek cheese
4 pieces boiled ham
8-10 sun-dried tomatoes in oil
20 g butter
2 tbsp. spoons of olive oil
1 teaspoon Dijon mustard
Cooking method:
Cut the crusts off the loaf so that you get an even rectangle; cut it lengthwise into 2 layers.
Grease the bottom layer with mustard, place ham and sun-dried tomatoes on top.
Cut the cheese into slices and place on the tomatoes.
Cover with a second layer of bread and cut into small sandwiches.
Heat the butter and olive oil in a frying pan and fry the sandwiches on both sides until golden brown.
Holidays are always associated with the preparation of some special food, and many families even have traditional dishes that are served only on a certain date. In most cases, this applies to dishes that require significant time, increased attention and accuracy. However, the classic structure of a festive table, if a grandiose banquet is not planned, is actually not that complicated. The main course is complemented by several types of snacks and drinks, and this is usually more than enough. Culinary project “Eating at home!” will always help with advice or give an idea, and for original snacks it is the idea that can become the main impetus for implementation.
What does the ideal holiday appetizer look like? It should stimulate the appetite and be tasty. Perhaps this is where the functions of this dish end. It’s great if the appetizer is formed into small “one bite” portions; it’s aesthetically pleasing and impressive. Here are the top 7 snacks from the “Eating at Home!” project, let them decorate your holiday table!
Red fish envelopes
Any red fish is cut into thin slices. If it is not possible to wrap an envelope, the slices are too small, then you can arrange them in the form of miniature bags. Soft cheese and a slice of olive are perfect fillings for red fish.
Savory tartlets
Tartlets are literally created to form original snacks. They can be filled with any filling, from black caviar to spicy cheese with garlic. As decoration you can use greens, pomegranate seeds, thin slices of black olives.
Stuffed vegetables
Small vegetables are perfect for stuffing. For example, you can fill halves of small tomatoes with finely chopped ham, pieces of tuna or cheese, or any light salad. You can cut miniature cups out of fresh cucumbers or simply put a slice of boiled tongue, ham or ham on a cucumber circle and cleave it with skewers.
Portioned salad
Any finely chopped salad can be prepared in small portions, so you don’t have to destroy the composition. Sometimes this is preferable to the usual putting the salad on a common plate. Seafood salad looks great served in halved mussel shells, in the form of lettuce rolls.
Stuffed eggs
Hard-boiled eggs are simply made for stuffing. Everyone knows such a traditional snack as an egg with mayonnaise or “fly agaric”, when the egg is covered with half a small tomato. You can mix the yolk with mustard and fill the egg halves, add a piece of salted fish.
Shrimps in batter
If you peel large shrimp so that a small tail remains from the shell, you can prepare a light and tasty snack. Prepare the batter - mix egg and beer in equal parts, add flour, salt and pepper. Fry the shrimp, first dipping them into batter, and arrange them beautifully around a small sauce boat. Unsweetened yogurt mixed with mustard and small pieces of pickled cucumber is perfect as a sauce.
White asparagus in ham
This is a very tender and tasty snack that will delight gourmets. White asparagus is boiled in salted water. Then each shoot needs to be wrapped in a thin slice of ham, pinned with a toothpick, on which a pitted green olive should be strung. Prepared asparagus should be placed in a heat-resistant form, preferably ceramic, poured with heavy cream and baked in the oven for about 20-30 minutes.
A beautiful appetizer is an elegant holiday table, it’s worth spending time and effort on!
Yulia Vysotskaya loves to cook and receive guests, especially on New Year's Eve, so she knows how to get everything done, not forget anything, and save her energy for New Year's Eve. Her tips for preparing the New Year's table will help many housewives cope with this difficult task.
We say goodbye to the old year
In the family of Yulia Vysotskaya, there is a tradition of starting the feast a little earlier than midnight, since guests and hosts first say goodbye to the old year. The Year of the Monkey brought a lot of interesting things - we communicated, worked, loved and strived for perfection, so we have a lot to thank the past year for. In Julia's house, guests raise toasts with wine and champagne, remember pleasant events of the past and rejoice at the upcoming holiday.
Yulia Vysotskaya serves a light snack for the aperitif, such as sticks made from puff pastry, shortbread, curd and cheese dough. They are prepared very simply: the dough is rolled out thinly, strips about 20 cm long are cut out of it, rolled into a spiral, sprinkled with sesame seeds or poppy seeds, then baked in the oven. You can also cut any raw vegetables into strips or slices - carrots, cucumber, celery and bell peppers; Philadelphia-based cheese sauce goes well with them, to which olive oil, lemon juice, herbs, spices, garlic, anchovies or herring fillet are added. There should be as many vegetables and fruits on the New Year's table as possible, because these are the Rooster's favorite delicacies.
If you don't have time to stand at the stove for long, make savory butter by mixing regular butter with herbs, herbs and garlic, and serve it with good bread. With such appetizers and aperitifs, the guests’ mood improves and their appetite grows, so by the time the Kremlin chimes begin, everyone is looking forward to the hostess’s culinary masterpieces.
Snacks for the New Year's table
On the New Year's table from Yulia Vysotskaya you can see a variety of appetizers, for example, a salad with feta, tomatoes and bell peppers and a Caesar salad, for which Yulia herself prepares croutons, sprinkling them with olive oil with herbs and garlic. At the same time, she uses mustard with grains for dressing - for piquancy and pleasant taste.
Peppers stuffed with cottage cheese and blue cheese look very elegant on the New Year's table. To prepare the pepper, you will need two tomatoes, which will need to be cut into cubes, after peeling them. If you don't have fresh tomatoes, use sun-dried tomatoes. If the cottage cheese seems sweet (this usually happens with homemade cottage cheese), you can slightly acidify it with lemon juice. Or you don’t have to do any of this, because blue cheese turns a simple snack into a delicacy. As Yulia says, “blue cheese is a brilliant thing for baking,” and if you consider that the Rooster is crazy about cheese, then you can safely prepare cheese snacks, but eggs can only be used as part of complex dishes - it’s better not to serve them separately, so that do not offend the Rooster.
Olivier from Yulia Vysotskaya
One of the favorite dishes for the New Year's table is Olivier salad, without which it is difficult to imagine the New Year, like Easter without Easter cake or Maslenitsa without pancakes. Each housewife prepares her own version of Olivier - with salted, pickled or fresh cucumbers, with the addition of a small amount of apples for a pleasant sourness, with Chinese cabbage and seafood instead of meat. Julia advises adding not doctor’s sausage to your holiday salad, but boiled veal, tongue, ham, brisket or chicken breast. However, on New Year's Eve 2017, there should be no chicken on the table, as they believe in the East, otherwise the Rooster will be upset and deprive you of his favor. True, whether to follow this advice or not is your own business.
Yulia often replaces green peas with capers, slightly undercooks the vegetables so they don’t turn into mush, and doesn’t add onions at all, believing that harsh notes spoil the taste of the salad.
For this salad, it is better to prepare mayonnaise yourself, but if you use a store-bought product, mix it with sour cream for a more noble taste. She likes to fill Olivier eclairs with crabs and serve them as an appetizer - original, right?
For the salad, mix 200 g of crab meat, 3 boiled potatoes, 3 hard-boiled eggs and 3 boiled carrots. Cut all ingredients into cubes, add finely chopped apple, 3 pickled cucumbers, 3 tbsp. l. green peas, a bunch of dill and green onions and season the salad with homemade mayonnaise of 2 yolks, beaten with a pinch of salt and 1 tsp. French mustard - slowly pour 300 ml of olive oil into this mixture. Periodically add the juice of one lemon drop by drop, continuing to whisk until the sauce thickens. Stuff halves of eclairs with salad and serve to amazed guests who will not be able to refuse this snack, even if they are already full.
Marinated salmon with gin and juniper
Among the recipes from Yulia Vysotskaya for the New Year's table you can always find fish, and this year fish has a special meaning. The fact is that this is one of the Rooster’s favorite dishes, so let there be at least one fish appetizer or hot fish dish on your table. Salmon marinated in gin with juniper is a very New Year's dish due to the presence of juniper, although the gin also has a slight pine aroma. The fish is marinated two days before the holiday, and this is very convenient to make your work easier on December 31st.
Dip 400 g of salmon fillet with skin in 60 ml of gin and rub the fish with a mixture of ground spices - allspice, juniper berries, salt and powdered sugar, 1 tsp each. Cover the fish with dill sprigs, wrap in cling film and leave to marinate for two days.
Prepare the sauce from 200 g sour cream, 1 tbsp. l. Dijon mustard, thin slices of half an apple and fennel, 1 tbsp. l. lemon juice, 1 tsp. powdered sugar, a pinch of salt and freshly ground pepper. The aromatic fish goes well with any side dish - potatoes with Parmesan, lentils with herbs and lemon risotto, although without a side dish it will be an excellent appetizer for an aperitif.
What to serve for hot dishes?
The rooster loves a combination of simplicity and sophistication, so he will like rabbit with prunes, especially if the meat is pre-marinated, the prunes are soaked in cognac, and the finished dish is seasoned with currant jam. Goose with apples and blackcurrant jam, quail with whiskey and marmalade, duck with mushrooms and buckwheat porridge are very tasty, but it is not known how the Rooster will react to these dishes.
Try making lamb with garlic and rosemary for your holiday table - this is a very original dish that is not so often found in the everyday diet, but it is prepared quickly and easily. Coat a well-washed and dried piece of lamb weighing 0.5 kg with marinade prepared from 4 tbsp. l. olive oil, 5 sprigs of rosemary, ground in a mortar with 2 tsp. cumin and 4 cloves of garlic. Preheat the oven well, then reduce the temperature to 200 °C, and after 15 minutes - to 180 °C. Bake the meat until soft, constantly pouring meat juice over it, then let it rest a little and serve with any vegetable side dish.
Yulia Vysotskaya likes to repeat that for the New Year it is better to prepare dishes that can be stored for a long time, because they will have to be eaten during all the New Year holidays, but lamb with rosemary will not even survive until the evening of January 1, like veal with tuna sauce with capers and anchovies and cilantro. They turn out too tasty!
On New Year's Eve, instead of regular bread, it is better to serve beautiful sandwiches, canapes or toast, for example, with pate and chicken liver. Excellent substitutes include focaccia bread with sun-dried tomatoes or olives, Italian grissini sticks, farinata chickpea flour flatbread or ciabatta bread. Yulia Vysotskaya's website contains a variety of recipes for the New Year's table, so you can easily find suitable dishes with step-by-step instructions and prepare them for family and friends.
Sweet New Year with cheesecake and cassata
It is impossible without dessert, because the Rooster is a child at heart who loves sweets very much. Yulia Vysotskaya advises making eclairs, filling them with ice cream, pouring chocolate sauce over them and decorating them with red berries or bright sauce, if, of course, you want to please the Rooster. Very successful desserts are berry soufflé, nut-coffee cake and Three Cheese cheesecake, which is made from blue cheese, mascarpone and parmesan.
Mix 300 g of crushed oatmeal cookies, 60 g of grated Parmesan and 60 g of melted butter. Mix everything well, place in a mold, compact well and place in the freezer for 15 minutes. Beat 3 eggs with a mixer, add 0.5 kg of mascarpone, which can be replaced with any soft cream cheese or cottage cheese, and beat again until the mass becomes smooth and homogeneous. Add 150g of diced blue cheese, pour the cream onto the slightly hardened cookie crust and place the cheesecake in the oven for half an hour. Decorate this deliciously tender pie with bright, rooster-feather-colored berry sauces.
Culinary skill is a special gift. After all, it is so important to combine products, cook them correctly and serve them beautifully. You can learn this for years and constantly improve this skill. Some simply experiment in their kitchen, some attend various master classes, others complete special courses or constantly draw information from various sources. For many housewives, books and programs about cooking by Yulia Vysotskaya have become a real lifesaver. She is amazingly accessible and easily explains to us how to prepare dishes that are in no way inferior to the dishes of famous chefs. In addition, Yulia will always advise which product is better to choose, how to correctly determine the freshness and quality of the ingredients. These and many other subtleties help create real masterpieces. Many people have already fallen in love with snacks from Yulia Vysotskaya. Her recipes are so diverse that everyone can find something suitable. These are not always dishes made from expensive or exotic products. Often this is a combination of ingredients familiar to us all in a new interpretation. An original herring appetizer An original herring appetizer will help you diversify your holiday menu and surprise your guests with a new taste combination of well-known and inexpensive products. For preparation you will need: