The New Year's fast is traditionally observed by Orthodox believers in some Eastern European countries. This happens because individual Orthodox churches, incl. including Russian, use the Julian calendar, according to which the New Year falls on the Nativity Fast. It is quite strict; during this fast you cannot eat meat, eggs and dairy products, you can only eat fish. However, fasting cannot be a reason to deny yourself and your loved ones a holiday. Children are looking forward to the New Year! And if your family has a tradition of gathering together at the table on New Year’s, then you should under no circumstances break it for the sake of fasting.
It is not appropriate to arrange abundant gluttony and libation in this case; the Lenten New Year's table should be special, different from the usual festive table. Moreover, in the arsenal of modern culinary specialists there is a huge variety of Lenten New Year's dishes: vegetable appetizers, fish delicacies, all kinds of desserts and other sweets. And in stores we can easily find lean mayonnaise and soy milk. The Lenten menu for the New Year includes traditional aspic and even everyone’s favorite Olivier salad. True, all these dishes are meatless. But craftsmen have learned to set the Lenten table for the New Year in such a way that you cannot distinguish Lenten dishes from ordinary ones. It’s worth adding a piece of salted red fish to the vegetable salad, and you have a wonderful, tasty salad that non-fasters will love. Lenten salads for the New Year form the basis of such a special table. Lenten dishes for the New Year 2019 are no exception: the same varied and original salads, fish dishes, and Lenten desserts.
Recipes for Lenten dishes for the New Year are available in large quantities and assortment on our website, it’s worth taking advantage of them. Moreover, Lenten recipes for the New Year are simple in the selection of products and easy to execute. Therefore, do not be afraid that something may not work out for you: the Lenten New Year's menu is available even for novice housewives.
It should also be taken into account that the New Year's Lenten table is not only light, low-calorie, but also very healthy food. This is worth thinking about for those who want to lose weight, improve their health, go on a diet...
Before the festive dinner, you need to check whether all the guests at your table are fasting. If not, you should definitely think about them and prepare them a suitable snack;
Fasting people, as a rule, do not want to put anyone in an awkward position by having their own table. Find a way to satisfy everyone's needs;
Lenten dishes, especially holiday ones, should be tasty, beautiful, they should be different from everyday food;
New Year's Lenten dishes need to be seasoned with oil, lemon juice, or Lenten mayonnaise, which uses thickeners instead of eggs;
An excellent solution for Lenten dishes for the New Year is seafood. They are considered fasting and are allowed for consumption by fasting people even on days when fish treats are prohibited;
There are many Lenten recipes in the national cuisines of some peoples of the former Union: Georgian lobio, Dagestan chebureks, Moldavian placindas, Uzbek samsa, etc. All these dishes can be prepared without meat and oil.
A curious situation has developed in our country during the New Year holidays! The official New Year, established by a strong-willed decision of Peter I, is two weeks ahead of the New Year celebration according to the Julian calendar. But all Orthodox holidays and fasts occur in strict accordance with this calendar. The confusion and overlap that are inevitable in this case can confuse anyone. We're not even talking about foreigners, who won't understand - how is it possible to celebrate the arrival of the New Year twice a year? Some of our Orthodox citizens even manage to celebrate the Nativity of Christ twice, as they say, if there was a reason...
What should those who decide to strictly follow the instructions of the Church do? Indeed, in this case, the New Year celebrations, which fall precisely on the Filippovsky (Christmas) fast, literally unsettle those who try to “keep” the fast, tempting them with all sorts of temptations. To truly believing Orthodox Christians, such a question seems far-fetched - they simply do not celebrate the official New Year, but live according to the “old” calendar and celebrate, as it should be, first Christmas and then New Year. Even if two weeks later than the whole world. I immensely respect the choice of these people, but I understand that the vast majority of our fellow citizens will move their glasses on the night from the 31st to the 1st. Among them will be those who are trying to observe the Nativity fast.
In fact, no one forbids celebrating a fun holiday with family and friends. If you are fasting, just cook delicious Lenten dishes and have fun! Fish, vegetables, fruits - you can prepare so many delicious dishes from this variety! Just without fanaticism in terms of alcohol - even if you eat vodka with a Lenten pie, it will not save you from a hangover.
And now - recipes, and we will start, as is customary, with salads, sandwiches and other snacks. Any salad made from fresh vegetables will be fine. In addition, you can prepare spicy Korean salads from almost any vegetable: cabbage, carrots, beets, eggplants, individually or mixed, with various additives like mushrooms (raw champignons or cooked oyster mushrooms), squid or pieces of fish. The scope for imagination is limitless! And pickles, marinades! Pickled cucumbers, cabbage, salted saffron milk caps and milk mushrooms, all kinds of vegetable preparations! It’s not for nothing that you spent almost the entire summer and part of autumn in the kitchen, diligently rolling up treasured jars of “overseas” caviar and pickled tomatoes. You can even prepare your favorite mayonnaise salads, but you will need to make the mayonnaise yourself.
Ingredients:
200 g soy milk,
150-250 g refined sunflower or olive oil (or a mixture thereof),
salt, ready-made mustard, citric acid, pepper - to taste.
Preparation:
Soy milk (You can also make it from powdered soy milk, following the instructions on the package) and butter should be at room temperature. Combine the milk and some of the butter and beat with a blender (it won’t work with a mixer). Continuously whisking, add oil. If you want to get liquid mayonnaise, then add less oil. Add lemon juice to the resulting mass (it will thicken the mayonnaise a little), mustard, salt and ground pepper to taste. Mix well. You can add crushed garlic to the prepared mayonnaise - this mixture is good for spicy sandwiches.
Ingredients:
1 can of canned white beans in tomato sauce,
2 pickled cucumbers,
3 raw potatoes,
1 onion,
1 clove of garlic,
greens, salt, pepper - to taste,
vegetable oil - for frying.
Preparation:
Grate the peeled potatoes on a Korean carrot grater and fry in a large amount of vegetable oil in small portions so that the potato noodles are fried evenly. After frying, place the potatoes on a paper towel to absorb excess fat. Cut the onion into half rings, pour the cucumber marinade over it for 15-20 minutes, then drain the marinade. Grate the cucumbers using a Korean carrot grater and finely chop the greens. Place a mixture of cucumbers, onions, beans and herbs in a deep bowl. Before serving, place potatoes on top and sprinkle with green onions. Mix at the table.
For canapés and sandwiches, it is good to bake aromatic rye lean bread. They are prepared simply, and most importantly - with soul!
Ingredients:
1 stack wheat flour,
1 stack rye flour,
2 tsp baking powder,
2/3 tsp. salt,
1 tsp Sahara,
3 tbsp. vegetable oil,
2 tsp prepared hot mustard.
Preparation:
In a deep bowl, mix both types of flour, add the remaining ingredients and 1/3 cup. water, stir and knead the dough, gradually adding water 1 tsp. You should get a smooth, non-sticky dough. Roll out the dough on a table sprinkled with flour into a layer 2 mm thick, cut out circles and place them on a baking tray lined with baking paper. Brush the top with water, sprinkle with sesame seeds, anise, poppy seeds, coriander, and cumin seeds (optional). Press the sprinkles lightly with your hands to prevent them from falling off. Place the baking sheet in the oven, preheated to 200-220°C, for 15 minutes until browned. Cool. Place any filling on the prepared crackers, and you will have crispy canapés ready!
"Lean" does not mean "boring." Prepare colorful appetizers, decorate them and be prepared to be the first to be swept off the table!
Italian baked peppers
Ingredients:
3 bell peppers,
3 tomatoes
8-10 olives (or olives), pitted,
2 cloves of garlic,
Preparation:
Wash the pepper, cut it in half lengthwise and remove the membranes without touching the petioles. Cut the tomatoes crosswise and blanch in boiling water for 1 minute, remove the skin and cut into slices. Cut the garlic into slices. Cut the olives lengthwise into 4 pieces. Chop the greens. Place the vegetable mixture in the pepper halves, pour 1 tbsp. vegetable oil and bake at 180°C for 45 minutes.
Ingredients:
10 large champignons,
2 onions,
1 tbsp. breadcrumbs,
greens, salt, pepper - to taste.
Preparation:
Wash and dry the mushrooms. Carefully remove the stem, being careful not to damage the cap. Salt the inside of the caps and place them on a baking sheet or in a mold. Finely chop the legs and onions. Fry the onion in a frying pan with vegetable oil for 2-3 minutes, then add the legs, salt, pepper and fry for 5 minutes. Add breadcrumbs and cook for another minute. Place the filling in the caps, sprinkle with vegetable oil and bake at 180°C for 10-15 minutes.
Ingredients:
½ cup rice,
3 pollock carcasses,
salt, pepper, herbs - to taste.
Preparation:
Boil the rice until done. Clean the pollock from bones and fins and pass through a meat grinder. Combine the rice and the resulting minced meat, salt and pepper, add herbs as desired. From the resulting mixture, roll into balls slightly larger than a walnut and fry them in hot refined oil until golden brown.
Ingredients:
500 g fish fillet (pink salmon, pike perch, salmon, salmon),
5 onions,
5 cloves of garlic,
2 tbsp. Sahara,
1 tbsp. soy sauce,
1 tbsp. 6% vinegar,
1 tbsp. salt,
1 tsp ground coriander,
½ tsp. ground red pepper,
greenery.
Preparation:
Remove the bones from the fish fillet and cut it into thin strips. Season with salt, vinegar and soy sauce. Leave to marinate for 2 hours. Then add the onion, chopped into half rings, finely chopped garlic and spices. Stir and refrigerate. Before serving, place on a plate and garnish with herbs.
Ingredients:
400 g salmon fillet,
2 tsp agar-agar (vegetarian gelatin substitute),
150 g water,
parsley.
For filling:
150 g crab meat,
1 bell pepper,
1 tsp agar-agar,
150 g water,
greens, salt, pepper - to taste.
Preparation:
Soak the agar-agar and dissolve it in a water bath. Boil the salmon fillet for 15 minutes in salted water, cool and mince. Pour in agar-agar, add pepper and whisk. Cut a tin beer can (1 liter), twist the edges a little so as not to cut yourself, grease the inside with vegetable oil and place the fish mixture in it. Place a cardboard tube wrapped in cling film in the center. Place this entire structure in the refrigerator for 2 hours. Finely chop the crab meat and pepper, add the dissolved agar-agar, herbs and mix. Carefully remove the tube from the fish mass, fill the resulting hole with the filling and leave to cool for another 1 hour. When serving, cut into slices and garnish with herbs.
Jellied fish and crayfish
Ingredients:
500 g fish,
300 g crayfish,
2 onions,
50 g agar-agar,
bay leaf, peppercorns, herbs, salt - to taste.
Preparation:
Boil the cleaned fish in salted water with one onion. Cool, remove skin. Boil the crayfish in boiling water with spices, cool and clean the necks and legs. Pre-clarify the fish broth with egg white (pour the white into the cold, strained broth and heat until flakes appear, which should be removed immediately). Strain, cool and pour over agar-agar for 1 hour. After this, heat over low heat until the agar-agar is completely dissolved. Place the pieces of fish and crayfish in a beautiful form (silicone, for example), add chopped herbs and the remaining onion. Pour in broth. Place in the refrigerator until completely set. Instead of crayfish, you can use shrimp.
Hot dishes for the Lenten table are also numerous. You can bake fish in foil or a roasting bag, make great steaks from halibut or other large fish, or make vegetable cabbage rolls. Prepare a signature dish: stuffed cabbage in the form of a whole head of cabbage (on our website there is a recipe with minced meat, just replace the meat with mushrooms).
Ingredients:
1 kg white cabbage,
50 g dried mushrooms,
1 stack buckwheat,
2 onions,
2 tbsp. vegetable oil,
salt, herbs, pepper - to taste.
Preparation:
Disassemble the scalded head of cabbage into leaves. Cook viscous buckwheat porridge. Soak the mushrooms, boil and fry with onions. Mix with porridge, salt and pepper, wrap in cabbage leaves. Place on a greased baking sheet and bake in a hot oven for 20-25 minutes. You can also use rice and fried oyster mushrooms or champignons as a filling.
Ingredients:
1 stack buckwheat,
200-300 g of mushrooms (champignons, oyster mushrooms),
1 onion,
1 carrot,
½ stale loaf,
1 raw potato,
garlic, herbs, salt, spices for minced meat.
Preparation:
Cool the boiled buckwheat. Fry mushrooms in vegetable oil with onions and carrots. Combine buckwheat and mushrooms, add soaked loaf, spices and herbs, mix in a food processor. Form into patties and roll in breadcrumbs. Fry in vegetable oil.
Desserts for the Lenten New Year's table are jellies, sorbets, fruit ice cream and vegetarian pastries. It's so delicious!
Ingredients:
5 oranges,
25 g agar-agar,
6-8 tbsp. Sahara.
Preparation:
Soak agar-agar in a glass of cold boiled water for 1 hour. Wash the oranges, cut them in half crosswise and squeeze out the juice using a citrus squeezer. Carefully separate the pulp from the walls of the orange peels, place in a saucepan, add 150 ml of water, add sugar and put on fire. After boiling, cook for 5 minutes, then strain the broth and cool. Dissolve agar-agar in a water bath, combine with the decoction and orange juice, stir well and pour the resulting mixture into the orange halves and refrigerate until completely solidified. Place orange peels on glasses to give them stability.
Ingredients:
150 g dark chocolate,
70 g peeled seeds,
30 g air flakes,
1 kg of fresh berries,
1 packet of berry jelly or (10 g agar-agar and 250 ml berry juice).
Preparation:
Melt the chocolate in a water bath, breaking it into pieces. Pour the puffed flakes and seeds into it, mix thoroughly so that the seeds and flakes are completely covered with chocolate. Line the sides and sides of the baking dish with cling film. Place the resulting mixture in a mold, level it well, press down so that the mixture is more dense, and refrigerate for 40 minutes. Wash the berries, peel them and place them on the chocolate mixture. Boil 250 ml of water, add dry jelly, remove from heat and stir thoroughly. If you do not want to use ready-made jelly, then first soak agar-agar in berry juice and after an hour dissolve it in a water bath. Using a spoon, pour the warm jelly over the berries, making sure all the berries are covered. Place in the refrigerator for an hour.
It’s a pity that the format of one article does not make it possible to post all the most interesting recipes. But the direction is set in the right direction, search, invent! Happy New Year!
Larisa Shuftaykina
The Orthodox New Year's Lenten table will bring joy, while not violating the rules of Christmas abstinence if the menu is correctly composed.
What to cook for the holiday
The joy of the arrival of the New Year cannot be incomplete because of the Nativity Fast. Fasting is not hunger, but abstinence from certain types of foods for the purpose of spiritual improvement. A beautifully decorated and served Orthodox New Year's Lenten table will give you joy and the feeling of a New Year's fairy tale, if you approach this issue correctly.
December 31, 2017 falls on a Sunday, the day when fish and vegetable oil are allowed.
About the Nativity Fast:
In addition to fragrant tangerines and oranges, delicious sandwiches with red caviar, the New Year's Lenten table is easy to fill:
- cold appetizers in the form of salads, fish, aspic;
- hot dishes;
- dessert.
To prepare any salad, onions must be pickled so that their bitterness and smell do not interrupt the unique taste and aroma of each ingredient. To do this, the required amount of onion specified in the recipe must be cut into cubes or semicircles, pour boiling water, 2-3 tbsp. vinegar and leave to cool.
Light Chinese cabbage salad
A large number of New Year's dishes should be diluted with an easily digestible salad, for the preparation of which you will need:
- 500g Chinese cabbage:
- 300 g crab sticks or boiled shrimp;
- 300 tangerine;
- pickled corn;
- pickled onions - 1 pc.;
- lean mayonnaise;
- salt, black pepper.
Cut the cabbage into strips 0.5 - 0.8 cm wide, the thinner the tastier, add salt and easily grind. Cut the crab sticks into fairly large cubes 1 cm in size. Peel the tangerines and divide each slice into 3 parts.
Chinese cabbage salad
Now mix all the ingredients in a large bowl, seasoning with mayonnaise. If desired, you can add finely chopped fresh herbs and pomegranate seeds.
Advice! Magical housewives lay out a salad with Chinese cabbage in a heap, sprinkle it with herbs, draw a string with mayonnaise, on which they “hang New Year’s toys” in the form of pickled corn, peas and pomegranate seeds.
Vegetable aspic
A bright, fragrant gelatin product will become a real decoration of the Orthodox Lenten table.
The whole highlight of this dish is the unlimited imagination of the hostess, who, at her own discretion and the presence of vegetables in the house, can create a culinary masterpiece.
All vegetables should be cooked until tender, but not overcooked.
A particularly beautiful and tasty vegetable aspic is obtained by adding:
- cauliflower;
- broccoli cabbage;
- carrots;
- green peas;
- zucchini;
- red and green sweet peppers;
- lemon.
Cabbage should be disassembled into rosettes before cooking. Boil the carrots whole, peel and cut into circles, from which it is easy to cut out shaped stars. Green peas can be used fresh frozen, which are pre-boiled in salted water, or pickled.
Zucchini and peppers are baked in the oven. The lemon is peeled and cut into small triangles. A jelly solution is prepared based on vegetable broth. Cover a deep bowl or cake pan with cling film and arrange the vegetables, carrot figures, green peas and lemon beautifully so that they are along the edge of the sphere.
More about Orthodox cuisine:
Vegetable aspic
Pour the gelatin dissolved in the broth over the vegetables so that it covers the vegetable mixture by 1-1.5 cm, and place in the refrigerator to harden. Before serving, cover the jelly with a flat plate, the diameter of which is larger than the diameter of the finished dish, and quickly turn it over.
A beautiful, deliciously lean New Year's dish is ready.
Baked mackerel with oranges
Recipes for Lenten dishes on the New Year's table always include fish. A quick and easy way to prepare mackerel baked with oranges as a cold appetizer.
Prepare a mixture of lean mayonnaise and mustard in a 2:1 ratio, salt and pepper. Cut the orange into half rings. Clean the mackerel carcass and rub with the prepared mixture. Make transverse cuts on the mackerel carcass and insert orange slices into them. Wrap the fish in foil and place in the oven to bake for 30-40 minutes, depending on the size of the mackerel.
Baked mackerel with oranges
Before finishing cooking, open the foil and let the fish brown.
Advice! Mackerel in oranges can be served as a cold appetizer.
Eggplant rolls
Juicy, tender eggplant rolls with filling will diversify the New Year's table menu during Lent.
For this dish you need to prepare the following ingredients:
- 2 medium sized eggplants;
- champignons −200g;
- onion - 1 pc.;
- carrots −1 pc.
- salt, pepper to taste;
- garlic - optional.
Peel the eggplants and cut lengthwise into thin strips no more than 5 mm wide, add salt and leave on the table to remove bitterness for half an hour. After 30 minutes, place the finished strips on parchment and bake in the oven, but do not overbake, so that the eggplants become elastic but do not fall apart in your hands.
Cut the onion into cubes, sauté in vegetable oil, and carefully place in a shallow plate. In a frying pan with the remaining vegetable oil, grate the carrots on a fine grater and also fry, add to the onion. Finely chop the champignons, simmer until tender and mix with onions and carrots. Add salt and pepper to the finished mixture and, if desired, add 1 clove of garlic.
Eggplant rolls
Spread each eggplant strip with the mushroom mixture and roll into a roll, securing the edges with a toothpick. The original dish can be served on the table.
Spicy zucchini appetizer
Lenten New Year's salads add variety to zucchini, which is famous not only for its storehouse of vitamins and nutrients, but also for its low calorie content. During Lent, spicy dishes are especially in demand. Similar to Korean spicy carrots, you can cook Korean zucchini.
Ingredients:
- 2 small young zucchini;
- 2 pcs. sweet pepper, preferably of different colors for the beauty of the dish;
- 1 large carrot;
- 1 PC. Luke;
- 25 ml each of sesame and soybean oils and the same amount of vinegar;
- 30 g sesame seeds;
- 100 ml vegetable oil;
- 30 g sugar;
- 4 cloves of garlic;
- Salt, hot red and black pepper - to taste.
Cooking method:
- After washing the zucchini, cut into thin slices, cut them in half if necessary, add a little salt and set aside for half an hour.
- Sauté onion, cut into half rings, in vegetable oil until golden brown.
- Grate the carrots into long strips.
- The pepper is cut into thin strips in the form of straws.
- Grind the garlic using a press or fine grater.
- Drain the resulting juice from the zucchini, mix all the ingredients and add spices, mix thoroughly, adding salt and pepper to taste.
Lean chops
This dish amazes with its taste and appearance. At first glance it is difficult to distinguish it from meat chops.
For lean chops you need to prepare:
- a few cabbage leaves lightly boiled, like cabbage rolls;
- Champignon;
- spices;
- vegetable oil;
- breadcrumbs.
Lean cabbage chops
Finely chop the onion and champignons and saute, adding spices. Lightly beat off the cabbage leaves, spread with the mushroom mixture and fold into an envelope. Dip the prepared cabbage envelopes in breadcrumbs and fry in a well-heated frying pan. The cabbage chops are ready.
Risotto
The list of Lenten dishes for the New Year is diversified by the most ordinary rice cooked with vegetables, which turns into an Italian dish - risotto. The cooking recipe allows you to vary the quantity and variety of vegetables to suit the housewife’s taste.
To prepare fluffy rice with vegetables, you need the following products:
- Rice - 1 cup;
- Carrots - 1 pc.
- Bow-1 pc.
- Green peas - 0.5 cups
- Sweet pepper −1 pc.
- Turmeric - 1 tsp.
- Vegetable oil - 50ml.
- Salt and pepper to taste.
Rinse the rice several times, add water in a ratio of 2:1. And put on low heat. Peel the onion and carrots, cut into small cubes and fry over low heat. Boil green peas or use pickled ones. You can add corn to the peas.
It is advisable to take red or green sweet peppers to decorate the dish, cut into strips in the form of strips and also fry. When the water covering the rice has evaporated, turmeric, spices and all vegetables are added to the pan, after which the risotto is left for another 15-20 “simmer” for minutes over low heat.
The thoroughly mixed mixture can be served as a side dish.
New Year's dessert
It’s difficult to imagine the New Year without dessert, but not every housewife can prepare Lenten confectionery.
New Year's desserts, although lean, are not inferior in taste to traditional baked goods made with eggs and butter.
Honey cake with dried apricots
To prepare honey cake with dried apricots you need to prepare:
- glass of water;
- 50 g natural honey;
- 100 g sugar;
- 100ml sunflower oil (refined);
- 2 cups flour;
- baking powder - 1 tbsp. with top;
- 100g dried apricots;
- 2 tbsp. powdered sugar.
Cooking process:
- Heat the water a little to 30-40 degrees and stir honey, sugar, a pinch of salt and sunflower oil into it.
- Mix the pre-sifted flour with baking powder, mix everything slowly with honey water until it becomes thick sour cream. Add flour if necessary.
- Cut dried apricots into small cubes and also add to the prepared mixture.
- To prepare a New Year's cake, it is advisable to prepare a mold that is pre-coated with butter and sprinkled with flour.
The honey mixture with dried apricots is poured into the mold. The mold is placed in an oven preheated to 170 degrees and baked for 30-40 minutes. The readiness can be judged by the golden color of the crust, but to be completely sure that the dessert is ready, it should be pierced with a wooden toothpick or a match.
Advice! The finished cake must cool down, after which it is transferred to a dish and sprinkled with powdered sugar.
Celebrate the New Year with joy, but do not forget that during Lent you should limit yourself to fun, even on New Year's Eve.
Video on how to prepare a Lenten holiday table
Good afternoon, our dear visitors!
WITH New Year is coming soon! We congratulate our dear visitors on the upcoming holiday and offer a selection of Lenten and fish culinary recipes that will help dear housewives prepare a delicious holiday table, and at the same time, not break the Nativity fast by eating fast food!
Bruschetta with cod liver (appetizer)
Ingredients for 2-3 servings:
Slices of loaf or white bread - 6 pieces cod liver - 1 can cucumber (or avocado) - 1/3 or half a piece garlic - 1 clove capers - 1 teaspoon chives (or green onions) - small bunch pine nuts - 1 tablespoon olive oil - 1 tablespoon salt freshly ground black pepper
Cooking method:
Brush the baguette slices with olive oil and lightly fry in a frying pan. Rub the baguette with garlic. Wash the cucumber, cut off the peel and cut into small cubes. Wash the chives, dry and chop. Place pieces of cod liver on baguette slices. Add cucumber or avocado, capers, sprinkle with chives and pine nuts. It is better to spread the filling before serving so that the bruschetta remains crispy.
Crab sticks in puff pastry
Ingredients:
Puff pastry - 200-300 g crab sticks - 200-300 g vegetable oil
Cooking method:
Roll out the puff pastry into a layer and cut into strips approximately 1-2 cm wide. Wrap each crab stick with a strip of dough. Sprinkle a baking sheet with water and place the chopsticks. The top can be greased with vegetable oil. Bake for 25-30 minutes, at a temperature of 160-180 degrees, until the dough is ready.
Salmon "Gravlax"
Ingredients:
Salmon fillet with skin - 1 kg dill - a large bunch coarse sea salt - 2 tablespoons sugar - 1 tablespoon allspice - 5-7 pcs freshly ground white pepper
Cooking method:
Remove scales from salmon, rinse with cold water and dry well with paper towels. Cut the fillet crosswise into two parts. Wash the dill, dry well on a paper towel or in a carousel for drying herbs and chop coarsely. Crush the allspice peas in a mortar (if you don’t have a mortar, you can crush the pepper with the flat side of a wide knife blade). Mix allspice with salt, sugar and freshly ground white pepper.
Spread cling film on the table, sprinkle with a little spicy-salty mixture and place one half of the salmon, skin side down. Generously sprinkle both sides of the fish fillet with the spice mixture. Place dill on one fillet. Top with the second fish fillet and sprinkle with the remaining salt and sugar. Wrap the salmon in cling film and place in a container. Leave the fish for 2 hours at room temperature. Then press down with light pressure (for example, a cutting board) and put it in the refrigerator for 2 days. The fish should be turned over occasionally.
Advice: Salmon with skin is marinated for 2 days, and fillet without skin will marinate for 8-12 hours. Salmon cut into thin slices will marinate the fastest - it will take about 2 hours (more precisely, it will be ready in even 40 minutes).
Remove the finished Gravlax salmon from the cling film and carefully remove the dill and spices from the fish fillet with a knife. Pat the fillets dry with paper towels and cut into thin slices.
Salad “Herring under a fur coat” (lenten)
Ingredients:
Lightly salted herring - 2 pcs. beets - 2 pcs. carrots - 2 pcs. potatoes (medium) - 5 pcs. 1 medium onion vegetable oil or lean mayonnaise salt freshly ground pepper
Cooking method:
Cut the herring into boneless fillets and cut into cubes. Wash the potatoes, carrots and beets thoroughly (do not peel), place in a large saucepan, bring to a boil and cook until the vegetables are soft at a low simmer (about 40-60 minutes). Drain the broth from the vegetables, cool the vegetables and peel them. Peel the onion and chop finely. Place the ingredients on the dish in layers, each layer, pouring a little sunflower or olive oil or greasing with lean mayonnaise. Pour the top layer with oil or grease with mayonnaise. Decorate the salad to your liking, cover with cling film, put in the refrigerator and let it brew before serving.
Lenten salad with squid
Cooking method:
Squid - 1 can tomato - 1 pc cucumber - 1 pc lettuce leaves oil for dressing salt pepper lemon juice - 1 tsp.
Cooking method:
Drain the liquid from the squid and cut into strips. Cut the tomato into slices. Cut the cucumber into half circles. Tear lettuce leaves with your hands. Place all ingredients in a salad bowl, add salt, pepper and mix. Season the salad with lemon juice and vegetable oil.
Potato salad with smoked mackerel and apple
Ingredients:
Potatoes - 2-3 pcs. hot or cold smoked mackerel - 180-200 g (can be replaced with canned mackerel) fresh cucumber - 1 piece sour or sweet and sour apple - 1 piece bunch of green onions vegetable oil - 2-3 tablespoons lemon juice - 0.5-1 tablespoon spoon (to taste, depending on the acidity of the apple) pinch of sugar salt freshly ground black pepper
Cooking method:
Wash the potatoes well, boil in their skins until tender, cool and peel. Cut the potatoes into cubes. Using your hands, separate the hot-smoked mackerel into separate flakes (if the fish is cold-smoked, cut into small cubes). Wash the cucumber and apple. Cut the cucumber into small cubes. Peel the apple, cut into small cubes and lightly sprinkle with lemon juice.
For the dressing, combine vegetable oil, lemon juice, a pinch of sugar, salt, freshly ground black pepper - mix everything well. If desired, you can use lean mayonnaise.
Place potatoes, fish, apple, cucumber in a bowl, pour over the dressing and carefully toss the salad, being careful not to crush the potatoes. Place the salad in the refrigerator and let it brew for several hours (best served the next day). When serving, pepper the salad with freshly ground black pepper and sprinkle with green onions.
Lenten salad from canned fish with green onions
Ingredients:
Canned fish - 1 can olives or olives - 0.5 cans green onions potatoes - 2-3 pcs lean mayonnaise or salad dressing
For salad dressing:
Vegetable oil - 2 tbsp. spoons lemon juice - 1 tbsp pepper salt
Cooking method:
Mash the canned food with a fork. Boil the potatoes, cool and cut into cubes. Cut olives or black olives into rings. Chop the green onions. Combine canned food, potatoes, onions, olives, season with salad dressing or lean mayonnaise, add salt to taste and stir.
Salad dressing is prepared as follows: vegetable oil, lemon juice, pepper, salt - combine all ingredients.
Ingredients:
Water - 3 liters fish (any small river fish: perches, ruffes, etc.; heads, ridges, fins and trimmings: salmon, trout, pike perch, halibut, sea bass, cod, pike, etc.) - 1 .5 - 2 kg fish fillet (salmon, trout, pike perch, halibut, cod, etc.) - 300-500 g onion - 2 pcs bay leaf - 2 pcs allspice - 3-4 pcs dill freshly ground salt pepper
Cooking method:
Wash, clean, gut and remove the gills. It is advised not to gut or clean freshly caught river fish, just remove the gills . Cut large fish into pieces, leave small ones as is. Place a third of the small fish or fish head and trimmings into the pan.
Advice: You can get a delicious fish soup even from just one type of fish. The secret of a delicious fish soup is to put the fish in three times to obtain a richer and more tasty fish broth. The head of salmon or trout is perfect for the broth. If the head is large, it can be cut into 2-3 parts.
Pour cold water over the fish. Bring to a boil and carefully skim off the foam. Add another part of the fish (or part of the fish head) and raw peeled onions. Cook at low boil for about 15-20 minutes, carefully skimming off the foam. Add the rest of the fish (or head) and bring to the boil again. Salt the fish soup. Cook for another 15-20 minutes, skimming off the foam. Remove fish and onions from the broth using a slotted spoon.
Strain the broth through several layers of gauze. Return the pan to the heat and bring the broth to a boil. Place pieces of fish fillet, peppercorns and bay leaves into the broth. Cook for about 8-10 minutes at low boil. 2 minutes before readiness, add dill, add salt and pepper to taste and remove from heat. Let the ear brew under the lid for about 10-15 minutes.
Potatoes baked in foil
Ingredients:
Potatoes - 8-10 pcs. vegetable or olive oil salt freshly ground pepper or ground paprika
Cooking method:
Wash the potatoes, peel and boil in salted boiling water for 10 minutes, remove from the water and dry. Pour olive or vegetable oil into a bowl, add a little freshly ground pepper or paprika, and stir. Dip each potato in oil and wrap in foil. Place potatoes on a baking sheet or wire rack. Bake for about 20 minutes in an oven preheated to about 200°C.
Lenten cabbage rolls with vegetables and champignons
Ingredients:
Cabbage - 1 medium head rice (dry) - 100-120 g (about 0.5-0.75 cups) tomatoes - 1-2 pcs onions - 1-2 pcs carrots - 1-2 pcs champignons - 150-200 g garlic - 1-2 cloves parsley and dill tomato paste or tomato sauce - 1-2 tablespoons vegetable oil for frying salt pepper
For filling: tomato paste or tomato sauce - 3-4 tablespoons water - 0.5-0.75 liters salt
Cooking method:
Wash the head of cabbage and separate it into leaves. Place cabbage leaves in boiling salted water for 2-4 minutes until the leaves are soft. Immerse 2-3 sheets in water at a time. Remove the boiled leaves using a slotted spoon and place in a colander. Cool. Cut off thickenings from each leaf.
Prepare the filling: boil the rice until half cooked (about 5 minutes). Wash the champignons and cut into slices. Wash the tomatoes, peel them and cut the pulp into small cubes. Peel the garlic and chop finely. Wash the greens, dry and chop. Peel the onion and chop finely. Wash the carrots, peel and grate on a coarse grater.
In a frying pan heated with vegetable oil, fry the onion for about 2 minutes, then add the carrots and fry together for another 3-4 minutes. Place the onions and carrots in a bowl and fry the champignons in the remaining oil for about 4 minutes.
Combine together: rice, onions with carrots, champignons, tomatoes, garlic, herbs, salt, pepper (you can add 1-2 tablespoons of tomato paste) and mix the filling well. Place 1-1.5 tablespoons of filling on the prepared cabbage leaves and roll up the cabbage rolls. Fry the cabbage rolls in hot vegetable oil for about 2 minutes on each side.
Prepare the filling: combine water, tomato paste, add a little salt and mix well. Pour the filling over the cabbage rolls, cover with a lid and bring to a boil over high heat. As soon as the liquid boils, reduce the heat to low and cook at a low simmer for about 30-40 minutes.
Mushroom goulash
Ingredients:
Champignons - 300-400 g onions - 1-2 pcs bell pepper - 2-3 pcs garlic - 1-2 cloves flour - 1 heaped tablespoon tomato paste or tomato sauce - 2-3 tablespoons salt freshly ground pepper vegetable oil for frying
Cooking method:
Wash the champignons and cut each mushroom into 4 parts or cut into slices. Peel the onion and cut into quarter rings. Peel and chop the garlic. Wash the pepper, remove the seed box, rinse again, and cut into large cubes or long strips.
In a frying pan heated with vegetable oil, fry the onion and garlic until soft (about 2 minutes). Add bell pepper and fry, stirring, for 5 minutes. Add mushrooms to the pan and fry, stirring, for 7-8 minutes. Add tomato paste or sauce and mix well. Sprinkle the goulash with flour and mix well again. Pour about 1.5-2 cups of water into the pan, stirring, bring to a boil and boil, stirring, for 1-2 minutes. Add salt and pepper to taste.
Advice: If the sauce turns out to be too thin, you can simmer it a little until the sauce is reduced to the desired thickness; You can also stir a little more flour in a little cold water and pour it into the sauce, then reduce it a little. If the sauce is too thick, add more water than indicated in the recipe and bring to a boil again.
Add chopped herbs to the goulash, turn off the heat, cover with a lid and let it brew.
Squid stewed with champignons
Ingredients:
Squid - 300 g champignons - 150 g onion - 1 pc flour - 1 tablespoon parsley dill dry white wine - 1 tablespoon lemon juice - 1 tablespoon salt freshly ground pepper
Cooking method:
Wash the squid carcasses, remove the entrails, remove the films and remove the cartilaginous plate. Cut the squid into rings or strips. Wash the champignons and cut into thin slices. Finely chop the onion. In a frying pan heated with vegetable oil, fry the onion for ~3 minutes. Add mushrooms and fry for 8 minutes. Add flour to mushrooms and mix well.
Place squid in a frying pan, add wine, lemon juice, salt and pepper and mix well (you can add a little water). Simmer the squid, covered, over low heat for 2 minutes from the moment it boils. Turn off the heat, add finely chopped dill or parsley, cover with a lid and leave for 1-2 minutes.
Pike cutlets (lean)
Ingredients:
Pike, weighing 2 kg onions - 2 pcs white bread (stale) - 100 g dill vegetable oil for frying flour or breadcrumbs salt freshly ground black pepper
Cooking method:
Cut the pike into fillets. Cut the fish fillet into pieces and pass through a meat grinder with a fine grid 2-3 times. Cut the crusts off the bread, cut the crumb into cubes or break it with your hands and place in a bowl. Pour in a little water, stir and leave for 5-10 minutes to allow the bread to swell.
Squeeze the bread from the water. Peel the onion and chop finely. Wash the dill, dry and finely chop. Heat vegetable oil in a frying pan, add onion, lightly salt and fry until soft. Remove the pan from the heat and cool the onion slightly.
Add squeezed bread, fried onion (along with the oil in which it was fried), dill, salt and freshly ground pepper to the minced pike. Mix the mixture well with your hands. With hands dipped in water, scoop up some minced meat and form into cutlets. If desired, cutlets can be rolled in flour or breadcrumbs. Place the cutlets in a frying pan well heated with vegetable oil and fry for about 2-3 minutes until golden brown. Turn the cutlets over and fry for about 3 minutes until golden brown.
Pour a little hot water into the pan (approximately 1-2 tbsp), cover with a lid, reduce the heat and simmer the cutlets until tender, about 5 minutes. At the end of cooking, increase the heat (all the water should evaporate), add 1 tablespoon of oil to the cutlets and fry, uncovered, until golden brown.
Fish fried in lean batter
Ingredients:
Fish fillet - 1 kg salt pepper
For the marinade:
Lemon - 0.5-1 pcs greens vegetable oil
For the batter:
Flour - 0.5 cups vegetable oil - 2 tbsp. spoons salt water
Cooking method:
Wash the fish fillet, dry it and cut it into portions.
Prepare the marinade: pour vegetable oil into a saucepan, add lemon juice and finely chopped herbs. Salt and pepper the fish and place in the prepared marinade for 30 minutes.
Prepare the batter: mix 0.5 cups of flour with 2 tablespoons of vegetable oil, warm water and salt - you should get a thin dough without lumps, like for pancakes. Dip marinated pieces of fish together with herbs into batter and immediately place in a frying pan with heated vegetable oil. Fry the fish on both sides until cooked. Garnish the finished dish with tomatoes, olives or cucumbers.
Pineapple with shrimp
Ingredients:
Pineapple shrimp (peeled) - 250-300 g
For refueling:
Lemon juice - 2 tbsp. l. orange juice - 2 tbsp. l. olive oil or vegetable oil - 4 tbsp. l. honey - 1/3-1/2 tsp. (instead of honey you can use a little sugar to taste) a pinch of salt freshly ground black pepper or a mixture of peppers parsley
Cooking method:
Rinse the pineapple, shake off the water and dry with a towel. Cut the pineapple lengthwise into 2 halves. Using a knife, carefully trim the flesh inside the pineapple, leaving the walls 8-10 mm thick. Carefully remove the pulp from the pineapple. Cut the stalk from the pulp. Cut the pineapple into small pieces.
Rinse the shrimp with water and dry them on a paper towel. Heat a little olive oil in a frying pan and fry the shrimp for 1-2 minutes. Add salt. Remove the shrimp from the pan (large shrimp can be cut into 2-3 pieces, and small ones can be left whole).
Advice: Shrimp do not need to be cooked for long. If the shrimp are raw, they are fried until the meat turns pink and is no longer transparent. This will take approximately 1-2 minutes while frying over high heat. Boiled-frozen shrimp must first be thawed, rinsed with water and drained. You need to fry them for 1 minute - that is, don’t even fry them, but just warm them well. If you wish, you can boil the shrimp for this appetizer instead of frying it.
Prepare the dressing: pour lemon juice, orange juice (freshly squeezed), liquid honey (or a little sugar), a pinch of salt, freshly ground pepper and olive oil into a bowl. Mix the dressing well until smooth.
Place the shrimp and pineapple pieces in a bowl, pour in the dressing and mix gently. Place the pineapple and shrimp in the pineapple halves, drizzle with the remaining dressing, and garnish with the whole shrimp and parsley.
Advice: All ingredients for the salad can be prepared in advance, but season the shrimp with pineapple with dressing and fill the pineapple halves with the prepared salad immediately before serving.
Mackerel baked with potatoes and bell pepper
Ingredients:
Mackerel - 1 carcass potatoes - 4-6 pcs bell pepper - 2 pcs onions - 1 pcs tomatoes in their own juice - 1 can (800 g) garlic - 2 cloves parsley lemon juice - 1-2 tablespoons salt freshly ground pepper
Cooking method:
Wash the mackerel, remove the head, rip open the belly, carefully gut the fish and rinse again. If you cook mackerel with the head, be sure to remove the gills. Dry the mackerel with paper towels. Make 2 shallow cuts in the skin on each side of the fish. Rub the mackerel with salt and pepper, sprinkle with lemon juice and olive oil, and leave to marinate for 30 minutes.
Peel the onion and cut into quarter rings. Wash the pepper, cut out the partitions with seeds and cut into strips. Peel the garlic and chop finely. Wash and chop the greens. Wash the potatoes, peel them and dry them well (you don’t need to peel the skins from young potatoes). Cut medium-sized potatoes in half (leave small ones whole, and cut large ones into slices). Heat vegetable oil in a frying pan, add potatoes and fry on all sides until golden brown and almost done.
Advice: It is advisable to place the potatoes in a single layer in the pan. If it doesn’t fit, it’s better to fry the potatoes in several batches. Potatoes, instead of frying, can be boiled until almost done. Only, you need to choose potatoes that are not overcooked.
Heat vegetable oil in a saucepan, add onion, salt and pepper and fry over low heat until soft. Add bell pepper and stir-fry for about 5 minutes. Add the tomatoes in their own juice along with the juice, mash the tomatoes with a spatula and fry, stirring, for 3-4 minutes. Add garlic and chopped herbs. Add salt and pepper to taste, stir and remove the sauce from the heat. Place the sauce in a baking dish. Place fish on top and arrange potato wedges. Bake for 35-40 minutes in an oven preheated to 180°C.
Pizza with mussels
Ingredients:
For yeast dough:
Active dry yeast - 10 g honey - 1 teaspoon warm water - 1 glass flour - 2.5 cups (250 ml each) salt - 1 tsp. olive or vegetable oil - 1 tbsp. l. + a little for greasing the dough
For filling:
Frozen mussels - 100-150 g dry white wine - 2 tablespoons champignons - 3-4 pcs onion (or leek) - 1 pc or (1 stem - only the white part) tomato - 1 pc bell pepper - 0.5 -1 piece dill or parsley canned corn - 1-2 tablespoons salt freshly ground black pepper
Cooking method:
Prepare yeast dough. Separate 1/2 or 1/3 of the finished dough and stretch it on a greased baking sheet. Grease the surface of the dough with vegetable or olive oil. Cut the onion into half rings. Cut the champignons into slices. In a frying pan heated with vegetable oil, fry the onion, then add the champignons and fry for ~5 minutes. Transfer the onions and mushrooms to a separate plate and cool slightly. Wash the tomatoes, dry and cut into circles or semi-circles. Wash the pepper, dry it, cut out the seed box and cut into strips or cubes. Wash the greens, dry and chop.
Without defrosting, place the mussels in a frying pan heated with vegetable or olive oil and fry for ~3 minutes over medium heat. Add ~2 tablespoons of white wine and simmer for ~3 minutes or until the alcohol evaporates. Salt and pepper. Cool the mussels a little.
Evenly distribute the prepared ingredients on the dough: onions with mushrooms, mussels, tomatoes, corn (without liquid), peppers and herbs. Drizzle the pizza with oil, add a little salt and lightly pepper with freshly ground pepper. Bake the pizza in an oven heated to ~200°C for ~15 minutes. Can be served hot or cold.
Lenten cookies
Ingredients:
For the test:
Flour - 3 cups starch - 1 cup vegetable oil - 150 ml salt - on the tip of a knife baking powder - 1 teaspoon sugar - 1 cup water - 150 ml
Cooking method:
Mix baking powder with flour. Pour the sifted flour with starch into a bowl and pour in the vegetable oil - mix everything until a sticky mass forms. Dissolve sugar, salt and vanillin (or vanilla sugar) in water and add to the flour mixture. The dough should not be hard, but soft. Roll out the dough into a layer 0.5-1 cm thick and cut into diamonds or squares (you can cut out cookies using curly notches). Place the cookies on a baking sheet and bake at 180-200 degrees for ~13-15 minutes (the cookies should be lightly colored).
Lenten chocolate cake
Ingredients:
Water - 250 ml vegetable oil - 130 ml sugar - 180 g vanilla sugar - 1 tablespoon cocoa - 1 heaped tablespoon flour - 350-380 g baking powder - 1.5 teaspoons raisins - 100 g nuts (walnuts, hazelnuts, etc.) .p.) - 100 g
Cooking method:
Pour water into a large bowl, add sugar and vanilla sugar. Stir until the sugar dissolves. Pour in vegetable oil and stir. Separate approximately 100 grams (1 glass of flour) according to the recipe and sift into a separate bowl along with cocoa and baking powder. Add sifted flour and cocoa to a bowl of water. Then, in small portions, sift the remaining flour, add to the dough and mix. The dough should have the consistency of thick sour cream.
Rinse the raisins, shake off excess water, place on a clean towel and dry. Roll raisins in 1 tablespoon flour. Chop the nuts in a blender (not finely). Add raisins and nuts to the dough. Mix the dough and put it in the mold. If the mold is not silicone, you need to grease it with oil, sprinkle with flour and shake off excess flour. There is no need to lubricate the silicone mold with oil - it needs to be rinsed with water. Bake the gingerbread for ~45-50 minutes at a temperature of ~180°C. Readiness is checked with a wooden stick - it should come out of the gingerbread dry.
Bon appetit and an angel at your meal!
Preparing New Year's dishes is the last stage of preparation for the celebration. By this time, the house has already been decorated, the Christmas tree has already been decorated, and gifts for relatives, wrapped and bright, lie under the pine needles.
Drawing up a holiday menu is an important stage in all preparations. Lenten salads for the New Year or meat dishes, snacks and delicious drinks - all this creates the right New Year's mood.
Lenten recipes
There are days of fasting on Christmas and New Year's Eve. Therefore, not all guests can taste baked meat or roast.
Lenten dishes for the New Year occupy most of the festive table: this is how the hostess shows respect to all guests. When preparing cabbage rolls or dumplings, some of these dishes are prepared with mushrooms instead of meat filling.
Dishes are selected with a minimum amount of butter, mayonnaise, and other foods that are not customary to eat during Lent.
Lenten dishes for the New Year are used as snacks. These are simple foods that do not create heaviness in the stomach. You can use them to snack on alcoholic drinks or use them as a small snack.
A large selection of snacks will come in handy for events such as corporate events. For a buffet table, small snacks are a good, profitable option.
Lenten snacks differ from traditional ones not only in the main composition, but also in sauces or dressings. People who are fasting will enjoy this type of treat - you can choose several from a variety of simple dishes, and not leave the table feeling hungry. A New Year's celebration with Lenten dishes can be interesting, and also delicious.
Salads for New Year's Eve for fasting people
Salads are always held in high esteem on the New Year's table. They are easy to make by pre-preparing a variety of ingredients.
The Lenten table for the New Year is filled with salads or appetizers with mushrooms and vegetables. Soy sauce is useful for dressing, as well as homemade mixtures consisting of vegetable oil, spices, and other components allowed during fasting.
The most popular options:
- “Taiga” salad;
- pickled eggplants;
- fruit salads;
- Christmas salad.
Traditional dishes with meat or sausage cuts are modified. Instead, pickled mushrooms, boiled eggs, and pieces of fish are added if a person is observing a non-strict fast.
For salad NG, combined recipes are chosen: they combine cheese and pineapples, crackers with avocado pieces. There is no need to be afraid to experiment and combine different vegetables or fruits.
Taiga Salad
For the difficult New Year's fast, it is customary to prepare simple salads. The fewer components they contain, the more pronounced the taste of the dish. In total, it will take no more than 50 minutes to prepare. This is a quick snack.
It is famous for its “taiga” sweet and sour taste. To prepare it you will need potatoes, carrots, pickled or raw mushrooms, cranberries - if there is no supply of frozen berries, use fresh or canned ones. You will need at least a glass of cranberries, otherwise you won’t get a pronounced sour taste.
Additionally, you buy green onions, dill, parsley - any greens that can be found in the cold season. Green peas will not spoil, but will only emphasize the taste of the dish. For dressing you will need sunflower oil, mayonnaise, and spices to taste.
Carrots and potatoes are washed well. Vegetables with skins are boiled - in their uniforms. When they are cooked, I cool them, and then peel them. Berries - cranberries or lingonberries are thawed. They are left in a colander so that all excess liquid drains from the berries.
Potatoes are cut into cubes, and mushrooms into pieces. Carrots and all green ingredients are cut in the same way. They are mixed and seasoned with sunflower or olive oil.
Marinated dish
A good option for a Lenten table is pickled foods. They are used as an appetizer, or as part of a delicious, fresh salad. Eggplants prepared in advance will feed guests, even those who are fasting. For this dish you will need at least 4 medium-sized eggplants.
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Tomatoes, bell peppers, carrots, and onions are bought raw. To add flavor to the dish, garlic, pepper, and other spices are used. Vinegar, lemon juice, vegetable oil, sesame will come in handy. To season and soften the spicy taste, additionally use honey, sugar or soy sauce.
Eggplants, the basis of pickles, are washed, then the excess roots are cut off. After this, along with the skin, the vegetable is cut into long slices. Leave the eggplant in a large bowl, after which it is well covered with salt. Leave the vegetable for 30-40 minutes.
The onion is washed, peeled and chopped. Greens are processed in a similar way: parsley, green onions. Chopped garlic is added to the green ingredients. The carrots are grated on a coarse grater.
Bell peppers are peeled and cut into slices. After the eggplants have stood, they are washed well with water and drained in a colander. Heat up the frying pan: use no more than 2 tablespoons of vegetable oil for frying. When the oil is hot, fry the eggplants on both sides for no longer than 7-8 minutes.
The finished product is laid out on a plate. The remaining ingredients are added to the eggplants. Honey, spices, soy sauce are poured out. The eggplants sit in a cold place for 24 hours. Delicious pickles for the New Year's table are ready.
Sweet salads are no less popular than traditional ones consisting only of vegetables.
What is used to prepare a sweet, healthy snack:
All fruits are thoroughly washed and cleaned. To give them a shape for the symbol of the New Year or for general style, each fruit is cut differently.
Stars, slices, and various figures are made. In this case, you need to rely on your imagination. Multi-colored cuts are seasoned with syrup or natural yogurt. This salad will be more popular with children, as well as people who adhere to fasting.
Christmas salad
A salad with a festive name will appeal to those who adhere to Lent and those who like light treats during the celebration. Mushrooms are used as a salad base - they are tasty and also filling. Those who are fasting will enjoy the treat. Pickled mushrooms are selected: at least 200-300 g.
To highlight their taste, sauerkraut is prepared. It is better to choose a homemade product prepared the day before. Sweet peppers will make the salad juicy. Use at least 2 large peppers.
Pickled cucumbers are added as desired - cabbage already gives a characteristic taste, so it is not necessary to cut the cucumbers additionally. Garlic, sugar, vegetable oil, and spices are needed to complete the delicious treat.
Marinated products are cut into cubes, and fresh ones - into slices. The garlic is squeezed through a press: the finer it is, the tastier the salad will be. All ingredients are mixed, and then vegetable oil and spices are added. It is better to let the dish sit for 30-40 minutes, after which it can be served at the festive table.
Popular Lenten Salads
Salads for the New Year allow you to feed many guests. They are suitable for family gatherings and noisy parties. Snacks are left for the next day, and the hostess does not have to stand in the kitchen on January 1st.
If guests are fasting, the following quick preparations are made:
- an unusual salad with squid will appeal to seafood lovers;
- a dish with nuts or beans will replace meat dishes: with them it is easier to hold out throughout the fast.
Herbal ingredients will allow you to leave only pleasant impressions after the New Year without an unpleasant heaviness in the stomach the next morning.
The upcoming 2019 fasting season will benefit from preparing one of these delicious, quick salads. For this you will need Chinese cabbage: it is better to choose a fresh head and use it immediately so that it does not lose all its useful components.
Apples are bought for the dish - with their help the salad will get a sweet and sour taste. Lemon juice will serve as a dressing. Frozen squid is used for the salad. You will need at least 300-350 g of them. Pomegranate is used for decoration, so no more than half of the fruit will be useful.
Mayonnaise or vegetable oil is chosen for dressing. In this case, you need to rely on your tastes. A small amount of spices is chosen so as not to overwhelm the taste of each product. If mayonnaise is used as a dressing for a regular celebration, then for Lent it is better to replace it with vegetable oil.
The squids are defrosted, washed, and cleared of films. The squid is thrown into boiled, salted water. It boils for 5 minutes. It is important that the product is not overcooked. It is cooled and cut into cubes. Peeled Chinese cabbage is cut into slices.
The pomegranate is peeled and divided into grains. The core is removed from the apple, the remaining pulp is cut into cubes or slices. The ingredients are mixed and the dressing is added.
Salad with nuts and beans
Another New Year's treat option for people who fast is a salad with beans or nuts. Such products replace the satiety of meat and are complemented with any side dishes. The combination of the taste of beans and nuts is unique: to appreciate the treat, you must try it.
For the treat you will need:
- fresh or frozen mushrooms - here you choose the product that is easier to buy;
- beans, canned without sauces;
- peas are also selected already cooked;
- 2 types of onions are selected - onions and fresh;
- walnuts will need no more than 100 g;
- garlic;
- oil;
- gas station;
- spices.
The onion is chopped. Place it on a heated frying pan and fry for 2-3 minutes. The mushrooms are washed and then fried if they were stored frozen. They are mixed with onions. The beans and peas are washed.
They are added to the mushroom mixture. Greens are cut separately. Walnuts are crushed into small pieces. All ingredients are combined.
Bottom line
Lent, which falls on New Year 2019, should not become an obstacle to celebration. Lenten dishes are tasty and nutritious.
A variety of salads with mushrooms, seafood, nuts or beans are delicious treats that adults and children will enjoy.