Hot dishes for birthdays: simple and delicious recipes, photos, new, at home, quickly

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April 14, 2021 No comments

A banquet is a festive dinner held in honor of an important event. The table for the special occasion is filled with a variety of dishes, and guests will be able to make a choice according to their taste. Accordingly, banquet dishes from chefs can be varied: from cold appetizers, salads, to hot dishes and desserts. The chefs make sure to prepare several complex side dishes to choose from, and also serve at least four types of bread.

Organizing a banquet on your own and without turning to specialists is a difficult task. Of course, it’s not easy to prepare them at home, but if you learn how to prepare banquet dishes, you can pleasantly surprise your guests. Recipes for banquet dishes by chefs combine punctuality of preparation and sophistication of decoration. This article with banquet dishes with photos will help not only with cooking step by step, but also with the correct serving and decoration of banquet dishes. With the proper perseverance and dexterity, you will soon be able to prepare banquet dishes yourself, no worse than any famous chef.

If there will be a lot of people at the festive banquet, he advises you to opt for cold appetizers and salads; in addition, the option of canapés is a good choice. Various types of canapés are laid out on several dishes and placed on the table. You can also prepare banquet dishes in the form of salads. Hot dishes at a banquet are often presented to choose from, for example, meat, fish or poultry. However, no matter what the main menu is, it is best to end the festive banquet with desserts. It is not recommended to use large cakes or pies for a banquet; it is much preferable to opt for fruit salads, mousses, jellies, etc.

Salmon roll

To prepare you will need: • lightly salted salmon 800 g • dill – 2 medium bunches • cream cheese (or ricotta) – 300 g • cream (22% fat) – 2 tbsp. l. • ground white pepper

Take a very sharp knife with a wide blade and cut the salmon fillet into small thin slices along the grain so that the salmon does not fall apart.

Chop the dill, chop the stems especially finely. Beat cheese with cream.

Place a large sheet of film on a Japanese roll mat or simply on a wide board. Place the sliced salmon slices on it so that each one overlaps the next piece by about 1-1.5 cm. Sprinkle the fish with an even layer of dill. Top with whipped cream cheese mixture. Gently spread the mixture over the entire surface of the salmon and level it with a heated, damp table knife, then sprinkle with white pepper.

Roll everything into a roll. Wrap the film tightly at the sides and place in the refrigerator for a couple of hours. Then remove the film from the roll. Cut the roll into portions, for which it is recommended to take a fillet knife, and each time before cutting the roll, dip it in a bowl of hot water. Serve immediately, adding lemon slices.

Chef's tip:

If you think that you won’t be able to cut the fish well, then you can buy ready-made slices, but this will make the roll lose a little taste. By the way, the roll can be made from other types of lightly salted fish, even white. In this case, you will need to add finely chopped radish peel to the cheese, this is required to give the appetizer a red color.

Julienne with chicken and chanterelles

To prepare you will need:

• 200 g chicken thigh fillet • 100 g chanterelles • 200 ml 10% fat cream • 20 g butter • 50 g cheese • julienne mixture • bunch of herbs

Cut the chicken fillet and mushrooms, lightly fry. Add fried onions from a small bag. Mix the cream with the contents of the 2nd bag (which contains the sauce mixture). Pour the resulting mixture over the chicken and chanterelles. Simmer over low heat for a couple of minutes. Place the resulting mass into small cocotte bowls. Sprinkle with grated cheese. Place in a preheated oven (temperature -180 degrees) for 6-7 minutes.

Pork with mushrooms

Pork (shoulder, ham) – 1 kg;
mushrooms (champignons, oyster mushrooms, forest mushrooms - just not a mixture; different mushrooms have different cooking times) - let's say the same amount, but maybe less.
onion – 2-3 heads;
sour cream is quite fatty (at least 20%) - 400 grams or more;
butter – 50 g;
vegetable oil – 2 tablespoons;
salt - to taste;
if desired - grated cheese, 150 grams.

Wash the mushrooms; if they are wild mushrooms, boil them and cut them into large pieces. Chop the onion.

Place the butter in a frying pan, melt and hold the onion in it until it becomes transparent. It is advisable not to fry!

Wash the pork, dry it, cut it into small pieces.

This dish goes well with mashed potatoes or vegetables, but you can also use rice. Then preferably rice stewed with vegetables: peas, corn and sweet peppers.

Mix the meat, mushrooms and onions into the pan. Mix sour cream with salt and water (the sauce should cover the meat and mushrooms) and pour into the mold. Place in the oven at 180-190 degrees.

If possible, it's best to cook covered for the first 40 minutes, but the sauce tends to run off, so see what works for you.

Then you need to remove the lid, add cheese, if you like, and cook for another 20 minutes until the meat is ready. Offer this dish to your friend for her birthday.

Stuffed Eggs Caesar

A great idea for a holiday appetizer is to make a version of a banquet dish based on the theme of everyone's favorite Caesar salad.

To prepare you will need: • toasted white bread without crust – 6 pieces • butter – 100 g • large chicken eggs – 10 pcs.

To serve: • romaine lettuce leaves • grated hard cheese (eg parmesan)

For dressing: • anchovy – 2 fillets • garlic – 1 clove • mayonnaise – 5 tbsp. l. • Dijon mustard - 1 tsp.

Grind white toast bread in a blender into coarse crumbs. Melt the butter in a deep frying pan, add a little salt and mix with the crumbs, the butter should cover them evenly. Fry until crisp and cool.

Boil water in a saucepan, add plenty of salt. Then place the eggs straight from the refrigerator into boiling water. Bring to a boil, cook for 1 minute, remove from heat and keep in water for about 10 minutes. Then cool under ice water, carefully peel, and cut lengthwise into two parts.

While the eggs are boiling, make the dressing. Grind the anchovy fillet with a clove of garlic in a mortar, mix with mayonnaise and Dijon mustard.

Mash the egg yolks and mix them with the dressing, salt and pepper if required. Divide the yolk mixture into the egg white halves. Place the eggs on a plate lined with large romaine lettuce leaves, top with crispy crumbs and grated cheese, and serve immediately.

Potato boats stuffed with chicken and mushrooms

Delicious, juicy stuffed potatoes will take their rightful place on the holiday table. Preparation does not require special culinary skills. So even a beginner can handle this dish.

The appetizer turns out to be very satisfying thanks to the classic combination of chicken and mushrooms. Bell pepper adds a touch of freshness, and the cheese cap gives the dish a brighter and richer taste.

List of required products:

Potatoes (large size) – 10 pieces
Onion - 1 head
Garlic - 3 cloves
Sweet pepper - 1 piece
Champignons – 400 grams
Chicken fillet - 300 grams
Cheese - 200 grams
Green onions, dill - 1 bunch each
Salt - 1 teaspoon
Vegetable oil - 2 tablespoons
Mayonnaise - 4 tablespoons

Preparation:

Boil the potatoes in their jackets until half cooked.

Place the potatoes in a saucepan and cover with cold water. Depending on the variety, cook after boiling for 15 - 20 minutes.

Separately fry the finely chopped ingredients for the filling: onions and garlic, chicken, mushrooms.

Place in a deep bowl. Stir in pepper and herbs.

Form “boats” from potatoes.

Grind the potato pulp and add to the filling. Salt, pepper, mix with mayonnaise. Fill the “boats” with the resulting mixture and sprinkle with cheese.

Bake for 20 minutes at 200 degrees. Serve the appetizer hot, sprinkled with fresh herbs.

Beef tacos

To prepare you will need: • flatbreads – 3 pcs. • 50g beef • 50g red bell pepper • 50g yellow bell pepper • 3g cilantro • 1-2 drops Tabasco • 5g sugar • 20 ml vegetable oil • 50g red onion • ½ piece lime • 40 ml guacomole • 40g sour cream • 40 ml tomato salsa • paprika • salt Trim and cut the beef tenderloin into strips. Cut the red onion and red bell pepper into strips. In a preheated frying pan, fry the cooked beef, vegetables, add paprika, a teaspoon of sugar, a pinch of salt, Tabasco sauce, black pepper, and tomato sauce. Form the flatbreads into a “boat” shape and fry them in a salamander. Place the prepared mixture into tortillas, garnish with cilantro, a small slice of lime and also serve additional sour cream, guacomole and tomato salsa.

Duck carpaccio with foie gras and pears

To prepare you will need:

• duck breasts – 4 pcs. • foie gras pate – 200 g • pears (preferably Duchess variety) – 4 pcs. • butter – 2 tbsp. • thyme – 4 sprigs • rosemary – 4 sprigs • balsamic vinegar • olive oil • powdered sugar – 1 tbsp. • salt, pepper to taste

Remove skin and excess fat from duck breasts (they will not be needed in this dish). Cut the duck breasts in half lengthwise so that they “open up” like a book. Cover the breasts with a double layer of cling film and pound to a thickness of about 0.5 cm. Season with salt, black pepper, finely chopped rosemary and thyme leaves.

Place foie gras inside each breast and roll very tightly. Wrap in film, then in foil and refrigerate for 2 hours until completely set.

Peel and core the pears, cut into small cubes, place on paper towels and dry.

Melt the butter in a frying pan, add the pears, sprinkle with a teaspoon of balsamic vinegar, sprinkle with powdered sugar and fry over moderate heat for one minute. Remove from heat, remove pears using a slotted spoon and cool.

Make a dressing from the liquid that remains in the pan: add half a teaspoon of balsamic vinegar, oil, a pinch of salt and ground pepper to taste.

Cut the roll with a very sharp wide knife into slices about 3 mm thick. Drizzle a little olive oil onto plates and place the carpaccio on them, drizzle the dressing on top. Serve with prepared pear garnish.

Chef's tip: For this banquet dish, it is better to use unfrozen duck fillets because before cutting the carpaccio, and it must be cut very thin, you need to cool the duck breasts in the freezer.
And freezing fillets twice is not very good.

Baked boiled pork

Pork (neck or shoulder, preferably slightly fatty) – 1 kg;
garlic - about half a large head;
salt, black pepper, cinnamon - to taste;
water – 1 (or a little more) glass;
egg - 1 piece;
flour - as much as needed.

Wash the meat, clean it from excess and simply ugly, giving it a pleasant, finished shape.

Carefully wipe off moisture and rub with spices. You can first stuff it with garlic, or season it with finely chopped garlic along with spices.

Wrap the meat in cling film and leave it in the refrigerator overnight.

The next day, from eggs, water and flour, prepare the dough as for fried pies: not hard and not liquid. There should be enough to wrap around a piece of pork. If it’s not enough, do more.

The best side dish for boiled pork is cucumbers or pickled fruits. Don't forget to serve horseradish. The wine is, of course, red.

Roll out the dough quite thin, wrap the pork in it, and pinch the edges. Now we wrap everything together in foil (the foil should not be close to the meat) and place it in the oven at 200 degrees. You know your oven better, think about whether you need to pour a little water into the pan or the meat won’t burn anyway?

Bake for 40 minutes, then reduce the temperature by 10 degrees and bake for another hour, adding water if necessary.

It is better to cool the meat in foil, then remove the foil and baked dough (it does not need to be served, but some people like to eat it) and leave it to rest for several hours in the refrigerator. You can prepare gooseberry sauce for boiled pork.

Buzhenina is a traditional dish for the Easter table. But boiled pork will be appropriate on any holiday table and is eaten with appetite and gratitude by everyone, young and old, who gets it. Delight your parents with boiled pork on their wedding anniversary.

How to celebrate your 1st wedding anniversary →

Vegetable sticks with cheese sauce

For cooking you will need: • carrots – 3 pcs. • long cucumbers – 2 pcs. • celery – 3 stalks • sauce with feta cheese

Cut the carrots lengthwise into 2 parts, and cut each half lengthwise into three parts (if the carrots are large, into 4 parts). It is better to cut out the core of the carrot if it is too tough. Place carrots in very cold water.

Peel three celery stalks from coarse fibers and cut into small cubes equal in length to carrots. In the same way, cut the cucumber and remove the seeds.

Fill glasses with cheese sauce. Dry the carrots and place the vegetables in our cups with the sauce.

Hot canapes of pork tenderloin with brie cheese

To prepare you will need:

• baguette – 8 pieces • pork fillet – 350 g • brie cheese – 200 g • green bell peppers – 2 pcs. • olive oil • ground black pepper • salt

Peel the green pepper, remove the core and seeds and roughly cut into slices (you should get about 10 pieces). Heat olive oil in a frying pan and fry the peppers for 5 minutes. Add salt.

Rub the pork fillet with a little salt and pepper and fry in olive oil until browned on both sides. Transfer to a baking sheet and place in the oven, preheating it to 200 degrees, for 8 minutes. Leave the fillets for 5 minutes, then cut into ten portions.

Place the fillet on a piece of baguette, cover with a slice of pepper, and place a medium-thick slice of cheese on top. Place the canapés on a wide baking sheet and place in the oven for one minute until the cheese becomes soft. Serve immediately hot.

Beef khashlama

A meat dish like khashlama is very tasty and at the same time easy to prepare. It can be included in the everyday menu, but it’s worth taking a note of the recipe with photos for the holiday table. Meat prepared according to this recipe turns out to be very tender and aromatic, thanks to the addition of spices and herbs.

Ingredients:

2 kg beef on the bone;
2 onions;
1 carrot;
a bunch of cilantro;
a bunch of parsley;
parsley root optional;
1 hot pepper;
salt and pepper to taste;
garlic to taste;
2 bay leaves;
7 peas of allspice;
2 pinches of coriander;
3 buds of cloves;
3 tomatoes;
2 sweet peppers;
paprika to taste;
hops-suneli to taste.

Preparation:

Cut the beef into portions and place in a liter of boiling water.

As soon as the water with the meat boils, remove all the foam, add carrots cut into large cubes, onions cut crosswise, as well as the lower part of the greens, leaving the upper part for serving, hot pepper and parsley root.

Don’t forget to add other spices to the broth in the form of allspice, coriander, cloves and bay leaves.
We cook the meat for 2 to 6 hours, it all depends on the beef itself, but if the main ingredient simmers for longer than 2-2.5 hours, then after this time you can remove all the herbs and vegetables, since they have completely given up all their flavor.
Afterwards, transfer the meat into a mold, add tomatoes, peppers, garlic and onions. We chop all the vegetables coarsely and season everything with spices, that is, pepper, paprika and suneli hops.

Strain the broth, pour out some of it, generously season it with garlic, herbs, hot pepper and add salt to taste. We use the resulting spicy mixture as a sauce when serving the main dish.
Add some salt to the remaining broth and pour it into the meat and vegetables, sprinkle with herbs, cover and put in the oven for 50-60 minutes, temperature 200°C.

On a note!
Khashlama is a hearty, complete dish that does not need any side dish. It can be served as a soup or simply add pieces of meat with vegetables and pour over a small amount of broth.

Pork beef stroganoff in sour cream and onion sauce
Pork beef stroganoff is hearty and tasty, the recipe with photos of cooking meat in sour cream sauce is one of the best...

Canape Herring under a fur coat

To prepare you will need:

• beets – 1 pc. • medium potatoes – 2 pcs. • carrots – 2 pcs. • herring (fillet) – 300 g • Borodino bread – 5 pieces • chives – a bunch

Open and cool the vegetables, then peel them.

Cut beets, carrots and potatoes into small slices. Cut the herring fillet into medium pieces.

Take 5 pieces of Borodino bread and cut each into four parts. Chop the chives quite finely.

Place beets on each quarter of black bread, then a piece of potato, then carrots and herring. Secure everything with a skewer. Before serving, garnish with chives.

Spicy champignon salad

To prepare you will need:

• salt • hot red pepper – 1 pc. • lemon juice - 1 tbsp. l. • a bunch of parsley • 3 cloves of garlic • 80 ml olive oil • champignons – 400 g

Wash the champignons, dry and cut into small pieces. Peel the garlic and crush it. Wash the pepper, remove the membrane and seeds, cut into thin circles. Wash a bunch of parsley, dry and chop. Heat olive oil in a frying pan. Sauté the garlic and pepper for 1 minute. Add mushrooms and cook, stirring, 5 minutes. Remove from heat. Add lemon juice, a little parsley and salt. Stir. Transfer to a salad bowl and serve immediately.

Meat in French

To prepare you will need:

• 300 g hard cheese, fat. more than 50% – 300 g • vegetable oil • 800 g veal pulp for baking • salt • ground black pepper • 4 large potatoes. • 4 onions

Preheat the oven to 180-200°C. Grease a large baking dish with vegetable oil.

Wash the potatoes thoroughly with a brush or sponge. Dry, grease the potatoes with vegetable oil, wrap tightly in foil (maybe in two layers).

Cut the meat into wide pieces about 1.5 cm thick. Place the pieces of meat on a board, cover with cling film and beat with a hammer to even out the thickness. Place the pieces of meat into the pan in one layer, leaving a small space between them. Season the meat well with ground black pepper, but do not salt it, because otherwise the meat will release excess juice.

Peel the onion and cut into very thin half rings. Spread the onion evenly over the meat and season with salt. Grate the cheese on a fine or medium grater and sprinkle on top of the onion.

Place the baking dish in the preheated oven, preferably closer to the bottom of the oven. Place potatoes wrapped in foil along the edges of the pan. Bake for about half an hour.

Before serving, place a portion of baked meat on a plate. Serve the potatoes with the meat, open the foil and make a deep cut in the potato with a knife, add salt and carefully sprinkle with green onions or other dill - to your taste.

Chicken fillet with apricots, pineapples and cheese

Every housewife wants to serve a delicious, original, but at the same time easy-to-prepare meat dish on the holiday table. One such recipe is baked chicken fillet with fruit and cheese. The dish turns out both appetizing and beautiful, just like in the photo.

Ingredients:

1 kg chicken fillet;
400 g pineapples (canned);
500 g apricots (fresh or frozen);
300 g hard cheese;
150 ml mayonnaise;
salt and pepper to taste.

Preparation:

Cut canned pineapple rings and apricots in half, grate hard cheese.

Take the poultry fillet and diagonally cut the meat into small pieces. Be sure to cut the meat across the grain, otherwise during the baking process it will not be saturated with the juice that the fruit will release.

Then we beat each piece of chicken meat and immediately place it on a baking sheet.

Sprinkle the chops with salt and pepper and place half a pineapple and an apricot on each one.

We put a mesh of mayonnaise on top of the fruit and sprinkle everything with cheese.

Place the dish in the oven and bake for 25 minutes at 180°C.

Advice!
If you don’t like the cloying sweetness of canned pineapples, you can use fresh fruit.

Berry-yogurt jelly

To prepare you will need:

• 230 g frozen berries • 700 g natural yogurt • 3 tbsp. gelatin powder • 3 tbsp. l. Sahara

Boil the berries, without defrosting them, in half a glass of water for 5 minutes. Dissolve 2 tablespoons of gelatin in 70 ml of warm water. Place over low heat and heat, stirring, but do not bring to a boil. Let cool. Mix melted gelatin with natural yogurt, add sugar, mix. Divide into six glasses and refrigerate for half an hour. Soak the remaining gelatin powder in 50 ml of water. After it swells, mix it with the prepared berries. Place on top of all glasses and return to refrigerator until set.

Hot pork dishes.

Many people love pork. You can use it to prepare many delicious and original dishes for the holiday table. So, let's get started.

Honey glazed pork ribs.

Pork ribs in honey glaze
The dog (symbol of the year) will not refuse to eat a sweet bone. She will only be happy with such a delicious dish. But the highlight of this recipe is honey. The taste is amazing.

Ingredients:

Pork ribs - 1 kg;
Garlic - 3-4 cloves;
Honey - 2-3 tablespoons;
Green onions - 1 bunch;
Chili pepper flakes - to taste;
White wine - 50 g;
Chicken broth - 250-300 ml;
Wine vinegar - 30 g;
Soy sauce - 30 g;
Salt - to taste;
A mixture of ground peppers - to taste.

Step 1.

First you need to pepper and salt the ribs to taste. Rub in both directions.

salt and pepper both sides

Step 2.

Heat the frying pan by adding vegetable oil. You can also add olive oil. Place the ribs in the pan. We fry and check. It is necessary to turn over to the other side when the ribs acquire a golden hue on the roasting side. When this happens, turn the ribs over.

Cut the garlic into rings, sprinkle over the ribs and add a little chili.

continue frying on both sides, sprinkling with garlic

Step 3.

Add some soy sauce and honey. Then add wine vinegar and dry white wine. After a while, turn the ribs over. Turn on the oven to preheat at 180 ºС.

add soy sauce, honey, vinegar, white wine and turn over a little later

Step 4.

Transfer the ribs to a deep baking sheet. Sprinkle with green onions. And add chicken broth. Place the ribs in the oven for 15-20 minutes.

Pour in chicken broth

Step 5.

Then turn the ribs over and put them back in the oven for 15 minutes. Afterwards the ribs are ready. Now you can serve with a side dish or decorate and serve them beautifully. For example, you can cut a lemon into rings and add lettuce leaves.

Pork in sweet and sour sauce.

Pork in sweet and sour sauce with pineapple
This recipe is an explosion of taste. This is essentially a Chinese dish and very tasty. It will be just right for the holiday table and will not cost much according to the budget. You can use beef or chicken instead of pork. We continue to prepare hot pork dishes.

Main ingredients:

Pork – 400 gr;
Soy sauce – 4 tablespoons;
Ginger root – 3 cm;
Sugar – 1/2 teaspoon;
Vegetable oil – 600-800 ml.

Batter:

Egg white – 1 piece;
Starch – 25-30 g;
Water – 6 tablespoons.

Sauce:

Sweet pepper of any color – 1 piece;
Onion – 1 piece;
Pineapples – 7 compote rings or 200 grams of fresh;
Tomato paste – 2 tablespoons;
Sugar – 1 heaped tablespoon.

Step 1.

Let's cook the meat. It should not be greasy. The lard can be cut off. Cut into fairly small cubes. Place in a large bowl and pour over soy sauce.

cut the pork into pieces and pour in the sauce

Step 2.

We grate the ginger, about 1 cm. We remove the hard fibers remaining in our hands to the side. Place in the meat. Add a little more sugar and mix with your hands until the mixture becomes a uniform color. Cover with a lid and place in the refrigerator.

It can stay there for about 8 hours. But after an hour you can take it out and fry it.

Step 3.

We will deep fry the meat in starch batter. To do this, add the egg tree to the bowl. Yellow is not needed. Add water there and add starch. beat with a fork or whisk.

Step 4.

Now we add our batter to the cooked meat and mix it with our hands. While it’s standing, put a regular Teflon frying pan on the stove and pour almost a whole bottle of sunflower oil into it. We'll deep fry it.

Step 5.

When the oil is hot, add the meat in portions so that it turns out in one layer. If you use frying pans without a non-stick coating, you need to stir more often and do not let the meat lie on the bottom, otherwise it will stick.

Deep frying meat

Cooking time for one serving is 10 minutes. Then drain the excess oil from the meat. Either by placing on a paper towel or in a sieve.

Step 6.

Take a frying pan, put it on the stove and add oil. While it is heating, peel and finely chop the remaining ginger. If desired, you can finely chop the chili pepper to taste. Place in a frying pan and fry, stirring a couple of times.

Step 7

Peel and cut the onion into large cubes. We also coarsely chop the pineapple and bell pepper. Put everything in a frying pan and fry for 5-7 minutes, stirring. Add tomato paste, a spoonful of sugar and mix. Add water. Stir and taste.

If the sauce is sour enough, then leave everything as it is; if not, add a little vinegar.

Step 8

Bring the sauce to a boil. Make a mash of 1/2 teaspoon of starch and 2 tablespoons of water. pour into the boiling sauce, stir. The sauce will immediately thicken. There is no need to cook it anymore.

Step 9

Simmer the meat in the sauce a little more

When the pork is completely cooked, add it to the sauce and heat everything, stirring, over full heat for 2 minutes. That's all.

Juicy pork with “Accordion” filling.

Juicy pork “Accordion”
Hot meat dishes usually take a long time to prepare, but this recipe is very simple. It's quick to make, but very tasty.

Ingredients:

Pork - 2 kg.
Tomatoes - 3-4 pcs;
Several cloves of garlic;
Champignons - 150-200 g;
Hard cheese - 200 gr;
Salt to taste;
Pepper to taste.

Step 1.

We wash the meat and remove excess moisture with a paper towel. Now cut into an accordion shape. After a short distance we make cuts but not all the way.

cut the meat into accordion shapes

Step 2.

Make a mixture of salt and pepper, coat the meat well on all sides.

Step 3.

Now the cheese, garlic, tomato and mushrooms need to be cut into slices. Place one slice of each ingredient into the cut. You can also put the remaining mushrooms on the sides.

we make slits in the meat

Step 4.

Preheat the oven to 180 ºС, wrap the meat in foil. Place in the oven. Cooking time will depend on the weight of the meat. Our piece of meat will take a little over an hour to cook. Be sure to keep an eye on the meat so it doesn't burn.

Be sure to open the foil so that a beautiful blush appears

To make the meat look beautiful, you need to open the foil about 15 - 20 minutes before the end of cooking. Then a delicious golden crust will appear.

Pineapple dessert with ice cream

To prepare you will need:

• 2 tbsp. l powdered sugar • 20 g butter • 1 ripe pineapple • 50 g light rum, brandy or cognac • ice cream or ice cream

Peel the pineapple and cut into circles. Cut out the hard core. Sprinkle the circles with powdered sugar and fry on both sides with butter. Sprinkle with alcohol. Place a scoop of ice cream or ice cream on top of the pineapple. Serve immediately.