Christmas snacks from Yulia Vysotskaya. New Year's table from Yulia Vysotskaya Snacks from Yulia Vysotskaya for eating at home
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 TV 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 the 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 slightly 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
a pinch of sea salt
Cooking method:
Fry the sandwich bread in a pan without adding oil.
Finely chop the green onion and mix with Philadelphia cheese, salt and pepper, add lemon juice.
Spread dressed cheese on bread, put salmon on top, a thin slice of hard cheese.
Make a second similar sandwich, put them on top of each other with the filling inside. For 1-2 minutes, send the sandwich to the pan or under the grill so that it warms up a little more.
Sandwich with sardines and tomatoes
Ingredients:
500 g cherry tomatoes
5 small sardine fillets
6 slices of white bread
2-3 sprigs of thyme
4-5 st. spoons of olive oil
1/2 teaspoon sea salt
Cooking method:
Wash the tomatoes, put in a baking dish, salt, pepper, drizzle with olive oil and put in a preheated oven for 10-15 minutes.
Grind a pinch of sea salt, black pepper and half of the thyme leaves in a mortar, pour in 1 teaspoon of olive oil and mix.
Heat up a grill pan.
Brush the sardines all over with the spicy olive dressing and place in the skillet. Fry literally 1 minute on each side.
Put the bread on a plate and drizzle with olive oil.
Put the tomatoes on the bread, place the fish on top and pour over 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 garlic cloves
small bunch of parsley
1 teaspoon liquid honey
Cooking method:
Drizzle the toast with the remaining olive oil and top with the bean filling.
Boil beans until tender according to package instructions.
Peel the carrots and grate on a coarse grater.
Peel the onion and chop finely.
Cut bacon into small pieces.
Heat the pan, put the bacon and carrots, pour 1 tbsp. spoonful of olive oil and stir.
Add the onion and fry everything until golden brown.
Cut the sun-dried tomatoes into small pieces and lay them on top of the bacon.
Add tomatoes in their own juice and honey, mix everything.
Send boiled beans to the pan, mix again and let excess moisture evaporate.
Bread cut and dry in a toaster.
Cheese grate 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 top with the bean filling.
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 garlic clove
2-3 teaspoons of natural yogurt
1 teaspoon mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
Cooking method:
Place chicken meat between two layers of cling film and beat off.
Peel the garlic, crush with the flat side of a knife and finely chop.
Salt and pepper the fillet, sprinkle with thyme leaves, drizzle with olive oil and put garlic on top.
Fold the fillet in half and let it marinate.
Preheat a grill pan or any heavy skillet and fry the bacon on both sides until golden brown, then transfer it to a paper towel to remove excess fat.
In the pan where the bacon was fried, put the chicken fillet and fry for 4-5 minutes on each side.
Cut the tomato into slices 0.5 cm thick.
Prepare dressing: combine yogurt and mustard, salt, pepper and mix.
Cut the chicken into long strips.
Toast the bread in a toaster.
Lubricate the toasts with part of the dressing, lay out lettuce leaves, tomato mugs, chicken strips, pour over the remaining dressing. Put bacon on top.
Cut the gherkins lengthwise and place on top of the sandwich.
Sandwich with oriental accent
Ingredients:
1 boiled chicken breast
1 small white bun
1 bulb
100-150 g apricots in their own juice (no sugar!)
1-2 sprigs of tarragon
2 tbsp. spoons of natural yogurt
1 st. a spoonful of olive oil
1 st. a spoonful of tomato paste
1/2 teaspoon curry paste
Cooking method:
Peel the onion and chop finely.
Heat the olive oil in a frying pan and sauté the onion over low heat until translucent.
Finely chop the chicken.
Send the chicken to the onion, add curry paste, tomato paste, mix and continue to cook over low heat.
Puree apricots in a blender, then add yogurt.
Put in mashed chicken with onions, mix everything.
Cut the roll in half lengthwise, put the chicken filling on one half, sprinkle with tarragon leaves and cover with the second 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 pieces of bread
50 g cheddar
50 g mozzarella
small bunch of parsley
1 st. a spoonful of olive oil
1 st. tablespoon of homemade mayonnaise
a pinch of sea salt
Cooking method:
Spread the toasted bread with the cheese filling.
Heat the olive oil in a frying pan and fry the bacon until golden brown.
Put the bread on the bacon and fry it on both sides.
Cut the tomatoes into 5 mm thick circles.
Put the tomatoes in a colander, salt and put in the sink or on a plate to drain excess juice.
Zucchini, without peeling, cut into thin long strips (you can use a vegetable peeler).
Finely chop the parsley.
Finely chop the fried bacon.
Coarsely grate the cheddar and mozzarella.
Add mayonnaise to grated cheese and mix everything.
Grease the toasted bread with cheese filling, put 2-3 strips of zucchini, then tomatoes and bacon, sprinkle with parsley on top.
Sandwich with turkey and bacon
Ingredients:
1 turkey fillet
2 eggs
2 large pieces of bread
50g thinly sliced bacon
2-3 iceberg lettuce leaves
1 st. a spoonful 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 skillet that can be put in the oven, heat the olive oil, put the turkey, salt, pepper and fry on both sides until golden brown. Transfer the skillet to the preheated oven and roast the turkey for 5-7 minutes until done.
Fry the bacon in another pan, then drain it on a paper towel. Drain the fat from the pan, but do not wash it.
Lightly beat the eggs with a whisk.
In the pan where the bacon was cooked, pour the beaten eggs, salt and pepper and fry the omelet until cooked (it should turn out thin), and then remove it from the pan.
Turn off the heat under the pan, put the bread on it and let it warm up on both sides.
Cut the cooked turkey into small strips.
Grease both pieces of bread with mustard, put lettuce leaves, scrambled eggs, bacon, turkey on one of them and cover with a second piece.
Bruschetta with mozzarella, tomatoes and basil
Ingredients:
1 baguette
1 tomato
1 large mozzarella (150 g)
handful of pitted olives
2 sprigs of green basil
2
—3 art. spoons of olive oil
1 st. tablespoon softened butter
1 teaspoon tomato paste
1 teaspoon pesto
Cooking method:
Preheat the oven to 200°C.
Baguette cut into slices obliquely, put on a baking sheet, drizzle with olive oil and put 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 mozzarella into slices.
Brush the toasted bread with buttered pesto, top with 1 teaspoon of tomatoes and olives, then a slice of mozzarella, and put 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 st. a spoonful of olive oil
a pinch of freshly ground black pepper
a pinch of sea salt
For sauce:
1 avocado
1/2 lemon
1 garlic clove
1 st. a spoonful of olive oil
a pinch of freshly ground black pepper
a pinch of sea salt
Cooking method:
Fry the brisket until golden brown, then place it on a paper towel.
Heat up in a skillet 1 tbsp. a spoonful of olive oil and fry the brisket until golden brown, then put it on a paper towel.
Cut the tomato into thick circles.
Peel the avocado, remove the pit and cut into small pieces.
Peel the garlic, crush with the flat side of a knife and remove the bitter core.
Squeeze 1 tbsp from half a lemon. a spoonful 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 of the lettuce on a platter, top with a little avocado sauce, tomato circles and fried brisket. Lubricate 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 of 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 from the loaf so that you get an even rectangle; cut it lengthwise into 2 layers.
Lubricate the lower layer with mustard, spread the ham and sun-dried tomatoes on top.
Cut the cheese into slices, put 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.
Ceviche, as a rule, is made spicy - its homeland is Latin America, and there they love spicy food. You can use any fish - white, red, or you can make ceviche from scallops, shrimp or tuna, as long as it is a fresh product. The minimum marinating time is 30 minutes, you can leave it for 2-3 hours, but you should not marinate for more than 6 hours!
- 2 very fresh fish fillets
- 2 tomatoes
- 1 orange
- 1 small red onion
- 1 lime
- 1 chili pepper
- small bunch of cilantro
- 1 tsp sea salt
Pour boiling water over the tomatoes, remove the skin from them, finely chop the flesh, removing excess juice.
Peel the onion and chop finely.
Cut the chili pepper in half, remove the seeds from one part and finely chop it, chop the other half along with the seeds.
Grate lime and orange zest on a fine grater.
Squeeze juice from a lime and half an orange.
Mix tomatoes, onions, chili peppers, lime and orange zest and juice, add salt.
Cut the fish into pieces, dip in the resulting marinade, mix and refrigerate for 30 minutes.
Chop cilantro leaves.
Arrange the ceviche on a platter and sprinkle with cilantro.
Creamy soufflé with green onions and thyme
Instead of green onions, you can use spinach or young cabbage.
- 3 eggs
- 2 large bunches of green onions
- 2 shallots
- 50-60 g hard cheese
- 50 g butter
- 1 garlic clove
- small bunch of fresh thyme
- ½ cup milk
- ½ cup cream
- 60 ml hot chicken broth
- 1 st. l. olive oil
- 1 tsp ground nutmeg
- a pinch of freshly ground black pepper
- ¼ tsp sea salt
Preheat the oven to 180°C.
Peel the shallots and garlic and finely chop.
Chop the green onion.
Heat the olive oil in a frying pan and cook the shallots and garlic over low heat until translucent.
Pour in the hot broth and, stirring occasionally, let it boil, then salt and pepper shallots with garlic.
Add thyme leaves and green onions to the pan and cook for 1-2 more minutes, stirring constantly.
Pour in the milk and cream and simmer over very low heat until the onion is soft, then remove from heat.
Grate cheese on a coarse grater and put in a pan, mix everything.
Separate whites from yolks.
Salt the whites and beat into a strong foam.
Lightly beat the yolks with a fork, add to the pan, and then, stirring constantly, add the whipped proteins.
Lubricate refractory molds with butter, fill them 2/3 of the volume with the resulting mass, sprinkle with nutmeg on top.
Place the molds in a deep baking sheet half-filled with water and put in a preheated oven for 10-12 minutes.
Serve the soufflé hot!
Chocolate New Year's cake from Piedmont
Mascarpone can be replaced with any other cream cheese or even non-acidic sour cream, and instead of brown sugar, take 100 g of regular sugar and 50 g of honey.
- 300 g dark chocolate
- 6 eggs
- 180 g butter
- 150 g brown sugar
- 50 g almonds
- 50 g walnuts
- a handful of hazelnuts
- a pinch of sea salt
For cream:
- 400 g mascarpone
- 1 orange
- 50 g powdered sugar
- 1 st. l. cognac
- a pinch of cinnamon
For glaze:
- 100 g dark chocolate
- 1 st. l. liquid honey
Preheat the oven to 190°C.
Place 170 g of butter, sugar and 300 g of chocolate broken into pieces in a small saucepan and melt in a water bath.
Grind almonds and walnuts in a blender into small crumbs.
Separate whites from yolks.
Beat egg whites with a pinch of salt until stiff.
Beat the yolks with a mixer. Whisking constantly, add the chocolate-creamy mass and pour in the chopped nuts. Then fold in the beaten egg whites.
Lubricate the baking dish with the remaining butter, put the dough and send it to the preheated oven for 25-30 minutes. If the cake is not baked, cover it with baking paper and return to the oven for another 5-7 minutes.
Finely grate the orange zest, squeeze the juice out of it.
Combine the zest with 2 tbsp. tablespoons of orange juice, add mascarpone, cinnamon, icing sugar, pour cognac and mix everything thoroughly.
Cut the cooled chocolate cake lengthwise into two halves, grease one with cream, cover with the other half.
Glaze: Melt 100 g of chocolate in a water bath, then add honey, mix, pour over the cake with icing and smooth with a wide knife.
Lightly crush hazelnuts in a mortar and sprinkle them on the cake on all sides.
For more than ten years, the talented actress, popular TV presenter, caring mother, loving wife and excellent hostess Yulia Vysotskaya has been sharing with her readers and viewers not only the secrets of her culinary skills, but also her inexhaustible energy and good mood. In the new book "Holiday Recipes" you will find wonderful recipes for salads, appetizers, hot dishes and desserts that Yulia Vysotskaya usually prepares for the holidays for her family and beloved guests.
“Let's not prepare, but live. Now, today, this second. Not killing yourself in the kitchen for the sake of festive feasts, not dying of hunger on diets, not rushing to extremes. Cook for fun, cook when you feel like it. Eat when you're high, but know how to stop. Let the little black dress, if you need it, be worn not three times a year, but much more often. Nothing to save for the holidays. A holiday is every day!” says Yulia Vysotskaya.
Culinary excellence 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. Someone just experiments in their kitchen, someone attends various master classes, others graduate from 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 surprisingly accessible and easily explains to us how to cook dishes that will in no way be inferior to the dishes of famous chefs. In addition, Julia 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 to create real masterpieces. Many 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 from expensive or exotic products. Often this is a combination of ingredients familiar to all of us in a new interpretation. Original herring appetizer The original herring appetizer will help you diversify your holiday menu and surprise your guests with a new flavor combination of well-known and inexpensive products. For cooking you will need:
Julia Vysotskaya loves to cook and receive guests, especially on New Year's Eve, so she knows how to do everything, not forget anything and save her strength for New Year's Eve. Her tips for preparing the New Year's table will help many housewives cope with this difficult task.
Seeing off the old year
In the family of Yulia Vysotskaya, there is a tradition to start a feast a little before midnight, as guests and hosts first say goodbye to the old year together. The Year of the Monkey brought a lot of interesting things - we communicated, worked, loved and strived for excellence, so we have something to thank for the past year. In Julia's house, guests raise toasts with wine and champagne, remember the pleasant events of the past and rejoice at the upcoming holiday.
Yulia Vysotskaya serves a light appetizer for the aperitif, such as sticks made from puff, shortbread, cottage cheese and cheese dough. They are prepared very simply: the dough is thinly rolled out, strips about 20 cm long are cut out of it, folded into a spiral, sprinkled with sesame seeds or poppy seeds, then baked in the oven. And you can also cut into strips or slices any raw vegetables - carrots, cucumber, celery and bell peppers, they go well with Philadelphia-based cheese sauce, which is added with olive oil, lemon juice, herbs, spices, garlic, anchovies or herring fillets. Vegetables and fruits on the New Year's table should be as much as possible, because these are the Rooster's favorite delicacies.
If you don't have time to stand at the stove for a long time, make savory butter by mixing regular butter with spices, herbs and garlic, and serve it with good bread. With such snacks and an aperitif, the mood of the guests rises, and the appetite grows, so by the beginning of the Kremlin chimes, everyone is looking forward to the culinary masterpieces of the hostess.
Snacks for the New Year's table
On the New Year's table from Yulia Vysotskaya, you can see a variety of snacks, such as salad with feta, tomatoes and bell peppers and Caesar salad, for which Yulia herself prepares croutons, sprinkling them with olive oil, herbs and garlic. At the same time, for dressing, she uses mustard with grains - for piquancy and a pleasant taste.
Pepper stuffed with cottage cheese and blue cheese looks 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. If you do not have fresh tomatoes, then take sun-dried tomatoes. If the cottage cheese seems a bit sweet (usually this happens with homemade cottage cheese), you can slightly acidify it with lemon juice. And you can do none of this, because blue cheese turns a simple snack into a delicacy. As Julia says, “blue cheese is an ingenious thing for baking”, and given that Rooster is crazy about cheese, 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 by 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 as Easter without Easter cake or Maslenitsa without pancakes. Each hostess 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 boiled veal, tongue, ham, brisket or chicken breast to the festive salad, not doctor's sausage. However, on New Year's Eve 2017, there should not be a chicken on the table, as they think in the East, otherwise the Rooster will be upset and deprive you of his favor. True, to follow this advice or not is your own business.
Yulia often replaces green peas with capers, undercooks the vegetables slightly so that they do not turn into porridge, and does not add onions at all, believing that sharp notes spoil the taste of the salad.
For this salad, it is better to make your own mayonnaise, but if you use a store-bought product, mix it with sour cream to make the taste more noble. She likes to stuff crab éclairs 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 the ingredients into cubes, add a finely chopped apple, 3 pickles, 3 tbsp. l. green peas, a bunch of dill and green onions and dress the salad with homemade mayonnaise from 2 egg yolks, beaten with a pinch of salt and 1 tsp. French mustard - slowly pour 300 ml of olive oil into this mass. Add the juice of one lemon drop by drop from time to time, continuing to whisk until the sauce thickens. Stuff éclair halves with salad and serve to amazed guests who won't be able to resist this appetizer, even if they're 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 the fish is of particular importance. The fact is that this is one of the favorite dishes of the Rooster, so let there be at least one fish appetizer or a hot fish dish on your table. Salmon marinated in juniper gin is a very New Year's dish due to the presence of juniper, although gin also has a slight coniferous aroma. The fish is marinated two days before the holiday, which is very convenient to make your work easier on December 31st.
Dip 400 g skin-on salmon fillets in 60 ml 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 of 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. Fragrant 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 hot?
The rooster loves a combination of simplicity and sophistication, so he will like a 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. The goose with apples and blackcurrant jam, quails 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 to make lamb with garlic and rosemary for the festive table - this is a very original dish that is not so common in the daily diet, but it is prepared quickly and simply. Coat a well-washed and dried piece of lamb weighing 0.5 kg with a marinade prepared from 4 tbsp. l. olive oil, 5 sprigs of rosemary, pounded in a mortar with 2 tsp. cumin and 4 cloves of garlic. Preheat the oven well, then lower the temperature to 200 ° C, and after 15 minutes - to 180 ° C. Bake the meat until soft, constantly pouring it with meat juice, then let it rest a bit and serve with any vegetable side dish.
Julia Vysotskaya likes to repeat that for the New Year it is better to cook dishes that are stored for a long time, because they will have to be eaten during all the New Year holidays, but lamb with rosemary will not survive even until the evening of January 1, like veal with tuna sauce with capers, anchovies and cilantro. They are way too tasty!
On New Year's Eve, instead of ordinary bread, it is better to serve beautiful sandwiches, canapes or toasts, for example, with pate and chicken liver. Focaccia bread with sun-dried tomatoes or olives, Italian grissini sticks, chickpea flour farinata or ciabatta bread are excellent substitutes. Julia 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 cook 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. Julia Vysotskaya advises making eclairs, filling them with ice cream, pouring chocolate sauce over them and decorating with red berries or a bright sauce, unless, of course, you want to please the Rooster. Very successful desserts are berry soufflé, walnut coffee cake and Three Cheese cheesecake, which is made from blue cheese, mascarpone and parmesan.
Mix 300 g crushed oatmeal cookies, 60 g grated parmesan and 60 g melted butter. Mix everything well, put it in a mold, compact it well and put it 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 is smooth and homogeneous. Add 150 g of diced blue cheese to it, pour the cream on a slightly hardened cookie crust and put the cheesecake in the oven for half an hour. Garnish this delightfully tender pie with bright rooster-colored berry sauces.