Traditionally, brawn is a pressed product made from pieces of meat, bacon or offal. Often beef or pork is used to prepare brawn, but there are also many recipes for this dish from liver, tongue or poultry.

Today I will tell you how to cook chicken liver brawn with vegetables and semolina. The result is a tasty, satisfying and very aromatic dish. It can be served as a cold snack with slices of rye bread. It will be an excellent addition to mashed potatoes, porridge or pasta. It turns out very tender and tasty, you’ll just lick your fingers!

Chicken liver brawn is quite easy to prepare, and in this case you will be confident in the quality of the product. Delicious, satisfying, appetizing homemade brawn will decorate any table. Natural product – no chemicals!

Ingredients for preparing chicken liver brawn with vegetables:

Recipe for chicken liver brawn with vegetables

Step-by-step instruction:

1. Wash the chicken liver, remove films and veins. Cut large pieces of liver into several pieces. Cut salted lard without skin into small cubes.

2. Peel the onions and cut them into small cubes. Peel the carrots and cut into quarters into rings.

3. Place vegetables in a frying pan with heated vegetable oil. Stirring, saute the onions and carrots until soft over medium heat.

4. Transfer the prepared chicken liver and lard into a deep bowl. Add sautéed vegetables that have cooled to room temperature.

5. Beat 2 chicken eggs into the mixture. Add semolina, salt and ground spices.

6. Mix the ingredients thoroughly so that the minced brawn becomes homogeneous.

7. Transfer the finished minced meat into a durable plastic bag. To be safe, you can wrap the brawn in 2 bags or a baking sleeve.

8. Leave a little empty space in the bag and tie it with thread.

9. Place the bag of brawn in boiling water. Cover the pan with a lid and cook the brawn over low heat for 1.5 hours. Then we take it out of the boiling water, cool it a little and release it from the bag.

10. Serve the finished chicken liver brawn chilled, cut into portions.

Bon appetit!

Today I want to introduce you to an interesting way of preparing pickled white cabbage with the addition of vinegar. This tasty and savory vegetable appetizer is a great addition to meat or poultry, as well as boiled or baked potatoes. Pickled cabbage “Provencal” turns out to be very crispy, moderately spicy, with a light garlic aroma.

Within 24 hours after preparation, the vegetable snack will be ready to eat. It can be prepared for future use and keeps well in the refrigerator.

In addition, pickled cabbage turns out so tasty, juicy and aromatic that it ends very quickly. Carrots and bell peppers of different colors make the appetizer bright and appetizing. Dense winter varieties of cabbage are best suited for this recipe.

Ingredients for making Provencal pickled cabbage:

Recipe for marinated cabbage “Provencal”

Step-by-step instruction:

1. If necessary, clean the white cabbage from the upper darkened or dirty leaves. Shred the cabbage into as thin strips as possible. For this purpose, you can use a food processor, a special shredder or a vegetable peeler.

2. Wash the bell pepper, remove the seeds, and cut into thin strips. Add sweet pepper to cabbage. To make the appetizer look bright and appetizing, I use bell peppers of different colors.

3. Wash the carrots and peel them. Grate the vegetables into long strips. Add grated carrots to vegetables.

4. Peel the garlic cloves, cut into thin slices, and add to the rest of the ingredients.

5. For spiciness and aroma, add ground red pepper, paprika and coriander to the appetizer.

6. Mix and mash the ingredients with your hands so that the vegetables release their juice.

7. In a ladle or small saucepan, mix all the ingredients for the marinade: water, 6% apple cider vinegar and refined sunflower oil. Add salt, sugar and spices to the marinade. Stirring until the salt and sugar are completely dissolved, bring the marinade to a boil.

8. Immediately after the marinade boils, pour it into the vegetable mixture. Mix the ingredients. Under the influence of hot marinade, the vegetables will decrease in volume and be completely covered with brine.

9. Cover the pickled cabbage with a lid and place it in the refrigerator for 24 hours. Stir the vegetables several times throughout the day so that they are evenly saturated with the marinade. Serve pickled cabbage “Provencal” as a cold appetizer with meat dishes or as an addition to your favorite cereals.

10. The finished snack should be stored in the refrigerator in glass jars with a tight-fitting lid along with the marinade. Bon appetit!

Pay attention to the recipes of delicious snacks:

Marinated champignons: quick recipe

Oyster mushrooms in batter

Mackerel is an excellent fatty fish that is suitable for preparing a huge number of dishes. Today I propose to make a very tasty and tender pate out of it. This snack turns out to be satisfying, nutritious and very healthy.

The pate is ideal for breakfast and quick snacks. It can be spread on pancakes, pita bread, toast, or served on a holiday table in waffle or shortbread tartlets. To prepare the pate we will use boiled mackerel; you can also bake the fish in the oven or steam it. The pate will sparkle with new colors if you use cold or hot smoked mackerel as the base. Carrots and sautéed onions add juiciness to the pate; boiled eggs make it even more satisfying and healthy.

The recipe is simple and quick, you can prepare it in 30 minutes. You can easily take this fish spread with you on a trip or on a picnic. The finished pate is best stored in a glass container with a hermetically sealed lid.

Ingredients for making mackerel pate:

Mackerel pate recipe

Step-by-step instruction:

1. Thaw the mackerel at room temperature, wash it, cut off the head and tail. Remove fins and entrails. Wash the fish carcass thoroughly and cut it into portions. Transfer the mackerel to a ladle or small saucepan. Add bay leaf, black allspice and coriander seeds for flavor.

2. Wash the carrots, peel them, cut them into half rings 1 cm thick. Add the carrots to the fish. Pour cold water over the ingredients, cover with a lid and bring to a boil. Boil the fish and carrots over low heat for 30 minutes.

3. Then carefully remove the pieces of mackerel and carrots from the broth and cool to room temperature. Remove skin and bones from the fish.

4. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil.

5. Stirring occasionally, sauté the onions over medium heat until golden brown.

6. Boil chicken eggs hard, cool in cold water, peel them, cut into 4 parts. In a blender bowl, mix mackerel fillets, carrots, sautéed onions and boiled eggs.

7. Add softened butter, salt and spices to taste.

8. Grind the ingredients at maximum blender speed, achieving a homogeneous consistency.

9. Transfer the finished mackerel pate into a glass container, seal it with a lid and store in the refrigerator. The snack is ready to eat immediately after preparation. Spread the pate on slices of fresh rye bread, garnish it with fresh herbs and serve.

Bon appetit!

Pay attention to another delicious pate recipe:

Sprat pate with hard cheese and sautéed vegetables

This avocado toast recipe meets all the requirements for the perfect breakfast. It’s fast, simple, beautiful and very tasty! Choose ripe, soft avocado and juicy sweet pear – this is the key to the success of this dish.

Use your favorite type of bread to prepare the snack: wheat, rye, whole grain, multigrain, oatmeal. It can be yeasted, yeast-free or made with sourdough. Slices of bread can be dried in a toaster, oven, grill or dry frying pan. For the recipe I used aged Gouda, Parmesan or Pecorino would also work. Of the soft varieties, Gorgonzola, Brie or Roquefort will ideally highlight the taste of pear and avocado. Walnuts and honey add a spicy taste and beauty to the dish, fill the body with vitamins and make the snack more useful.

Make toast just before eating to keep the bread crisp and the avocados and pears from browning.

Ingredients for toast with avocado, pear and walnuts:

Recipe for toast with avocado, pear and walnuts

Step-by-step instruction:

1. Cut the bread into slices 1 cm thick. Dry the bread on the grill until golden brown. You can also fry it in a grill pan without oil, in a toaster or oven.

2. Spread a thin layer of cream cheese on the crusty bread.

3. Wash the avocado, cut it in half, remove the pit, peel the pulp. Cut the avocado into 5 mm thick slices and place them overlapping on toast.

4. Wash the pear, cut it in half, remove the core and seeds. Cut the fruit into thin slices and place on top of the avocado.

5. Using a vegetable peeler, cut the cheese into thin long slices and place it on toast. If desired, the cheese can be crumbled or chopped into shavings on a coarse grater.

6. Add walnut kernels. Drizzle liquid honey over toast. Decorate the appetizer with microgreens; I used sprouted radishes.

7. Serve ready-made avocado toast immediately after cooking for breakfast or as a snack. The combination of crispy fresh bread with tender avocado pulp and juicy pear makes this snack fantastically delicious.

Bon appetit!

I suggest trying a delicious snack for breakfast:

Sprat pate with hard cheese and sautéed vegetables

Marinated champignons according to this quick and simple recipe turn out much tastier than store-bought mushrooms. They are ideal as a cold appetizer with fried meat or baked chicken. Mushrooms can be added to various salads, used for filling tartlets or making canapés.

The taste of mushrooms can be diversified by changing the composition of spices and herbs for the marinade. Rosemary, thyme, oregano, ginger – all these spices can add a unique taste to the snack. When choosing champignons for pickling, try to choose fresh and young mushrooms that have a whole cap. Young champignons contain less water and retain their shape better after cooking.

Glass jars with airtight lids are best suited for storing pickled champignons. Glass does not interact with vinegar and does not change the taste of mushrooms. The finished snack can be stored in the refrigerator for 7-10 days.

Ingredients for making marinated champignons:

Recipe for marinated champignons

Step-by-step instruction:

1. Wash the champignons, clean the mushroom caps. Cut off the dirty base at the legs. For pickling we will use fresh, intact small mushrooms.

2. Peel the onions and cut them into half rings. Wash the carrots, peel them, cut them into half rings using a curly knife. Peel the garlic cloves and cut into thin slices.

3. Pour salt, sugar and spices into a deep frying pan. Add sprigs of dill and parsley.

4. Pour water, apple cider vinegar and refined vegetable oil into the pan.

5. To make the marinated champignons fragrant, add onions, garlic and carrots. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.

6. Place the prepared champignons into the boiling marinade. Cover the pan with a lid and simmer the mushrooms in the marinade over low heat for 10 minutes.

7. During this time, the mushrooms will decrease in size and release liquid. Turn off the heat and leave the champignons in the pan, covered, to cool to room temperature.

8. Transfer the cooled pickled champignons into a dry glass jar, pour in the marinade, close the lid and store in the refrigerator.

After 1 hour, the snack will be ready to eat.

Bon appetit!

Here’s another tasty mushroom appetizer:

Oyster mushrooms in batter

You can cook many delicious and original dishes with oyster mushrooms. Often these mushrooms undeservedly go unnoticed by housewives. But they are very aromatic, tasty and affordable!

Let’s cook oyster mushrooms in batter! They turn out crispy on the outside and tender on the inside. This savory appetizer can be served on a holiday table or taken with you to a picnic. Mushroom snacks will be an excellent addition to beer, so they are ideal for friendly gatherings.

Any cultivated mushrooms, such as champignons or shiitakes, can be prepared in this manner.

Ingredients for cooking oyster mushrooms in batter:

Recipe for oyster mushrooms in batter

Step-by-step instruction:

1. Separate the oyster mushroom clusters into individual mushrooms. Cut off their rough base. Wash the oyster mushrooms and dry them from moisture on paper towels. Cut large mushrooms in half, leaving small ones whole.

2. In a deep bowl, mix cornstarch and wheat flour in equal proportions. Salt the batter to taste, season with spices for aroma.

3. Add 1 egg yolk to the batter.

4. Constantly stirring the batter with a whisk, pour cold milk into the mixture in a thin stream. Mix the batter thoroughly, achieving a uniform consistency.

5. Bread the oyster mushrooms in the remaining cornstarch on all sides.

6. Dip the mushrooms into thick batter so that the oyster mushrooms are completely covered.

7. Place oyster mushrooms in batter in a frying pan with heated vegetable oil. Fry the mushrooms over medium heat until golden brown on both sides.

8. Place the finished oyster mushrooms on a plate lined with paper towels to remove excess oil.

Serve the appetizer warm or chilled with spicy tomato sauce. Bon appetit!

Pate of sprats with hard cheese and sautéed vegetables is a delicious and filling snack. It is convenient to spread it on slices of fresh bread or toast. You can also prepare pita bread rolls or stuffed chicken eggs with this pate.

Cooking will not take much time and effort, and the result will definitely please you. The pate is tender and spicy, the sprats give the spread a light smokiness. Thanks to sautéed vegetables, the snack turns out to be very juicy and aromatic. It is perfect for an everyday menu or a festive table. Ready sprat pate can be stored in a tightly closed glass container in the refrigerator for several days. Therefore, you can prepare an appetizer for the holiday table in advance.

If desired, dill or cilantro can be used instead of parsley for the recipe. When adding salt to the pate, keep in mind that hard cheese and sprats are also quite salty.

Ingredients for sprat pate with hard cheese and sautéed vegetables:

Recipe for sprat pate with hard cheese and sautéed vegetables

Step-by-step instructions:

1. Peel the onion and cut it into small cubes. Put the vegetables in a pan with heated oil. Stirring periodically, fry the onion over medium heat until golden.

2. Wash the carrot, peel it, grind it on a grater with a large cloth. Add the grated carrot to the sautéed onion. Mix the ingredients. We continue to fry the vegetables on medium heat until ready. Cool the carrots sautéed with onions to room temperature, transfer to a blender bowl.

3. Hard-boil chicken eggs, cool in cold water, peel, cut into 4 parts. Add boiled eggs to vegetables. Open a can of canned fish. Remove the sprats from the oil, put them in a blender bowl. Cut the hard cheese into large pieces, add to the rest of the ingredients. Add parsley to the mixture for flavor. Salt the ingredients, season with ground black pepper to taste.

4. Blend the ingredients with a blender until a uniform consistency. You can also use an immersion blender or a meat grinder with a fine grate for this purpose.

5. Transfer the finished sprat pate to a dry dish, cover hermetically with a lid and send it to the refrigerator.

Serve the snack chilled. Aromatic sprat pate can be used to fill shortbread tartlets or spread on ready-made pancakes.

Bon appetit!

We prepare appetizing pancakes with red fish and cream cheese for Maslyana. Such an exquisite combination will appeal to everyone without exception. To prepare a snack, you can use pancakes cooked in your favorite way: on milk, whey or boiling water. I used thin kefir pancakes as a base.

According to this recipe, they are very tender, porous and tasty. They are easy to turn over, they don’t stick to the pan and stay soft for a long time. In addition to salmon, you can use lightly salted or smoked fillets of pink salmon or trout. Mascarpone, Philadelphia or other cream cheese is perfect for the recipe.

Such an appetizer will compete with restaurant dishes and is perfect for a festive table. The harmonious combination of appetizing thin pancakes and delicate filling will delight even the most experienced gourmets.

Ingredients for making kefir pancakes with salmon and cream cheese:

Recipe for kefir pancakes with salmon and cream cheese

Step-by-step instructions:

1. Mix 2 chicken eggs, sugar, salt and baking soda in a deep bowl. Mix the ingredients with a whisk until a homogeneous consistency.

2. Pour warm kefir into the resulting mixture. Mix the ingredients with a whisk until smooth.

3. Add sifted wheat flour to the mixture. We mix the dough for pancakes until a uniform consistency.

4. To make kefir pancakes elastic and not stick to the surface of the pan, pour 1 tablespoon of oil into the dough. Mix the dough with a whisk. In terms of consistency, it should be slightly thicker than classic pancake batter. Cover the bowl with the dough with a dry towel, leave it for 15 minutes for the dough to rise.

5. Grease the heated pancake pan with a small amount of vegetable oil. It is convenient to use a cooking brush for this purpose. Pour a small amount of dough into the pan. Rotating the pan in a circular motion, distribute the dough over its entire surface.

6. Fry the pancake over medium heat. When the edges of the pancake are browned, carefully turn the pancake to the other side and bring it to readiness. We prepare all the pancakes in this way. From the indicated amount of ingredients, I got 8 products with a diameter of 20 cm.

7. When the pancakes cool down to room temperature, you can start stuffing. Grease the surface of the pancake with a thin layer of cream cheese. Evenly distribute finely chopped dill greens on top. Cut the salmon into thin slices. Place a piece of salmon on one edge of the pancake.

8. Roll the pancake into a tight roll. In this way, we form all products. Then cut each pancake diagonally in half. A tasty and hearty snack is ready!

9. If desired, the pancakes can be cooled in the refrigerator for 30 minutes before serving. We serve pancakes with salmon and cream cheese with green sprigs and lemon slices.

Bon appetit!