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The New Year holidays are just around the corner. So it’s time to think through the culinary repertoire of the family feast. Traditions are traditions, but experiments should not be neglected. We offer to prepare original snacks that will pleasantly surprise guests, diversify the festive menu and become a delicious decoration of the table. We will fantasize together with the National trademark.
Etude on snow velvet
Crispy Italian bruschetta with white beans “National” will perfectly replace snack sandwiches. Thanks to the velvety texture and rich, soft taste of the beans, you will have an amazing pasta. White beans contain calcium and magnesium-complementary components that make sure that our teeth and bones are strong.
Boil 300 g of white beans in water without salt, throw them in a colander. Brown the crushed garlic clove. Add the chopped red onion, boiled beans, 1 tsp paprika, a pinch of rosemary and salt. Pour in 100 ml of white wine, simmer under the lid for 10 minutes, cool and puree in a blender.
Rub garlic slices of baguette, sprinkle with olive oil and dry in a frying pan, grease them with bean paste. You can complement them with fried bacon, olive rings and thyme leaves. It remains to serve bruschetta beautifully on a platter.
Miracle beans make dreams come true
Pate from mash “National” will fit seamlessly into the New Year’s menu. The taste of mash resembles beans with a subtle nutty tint. Small dense oval beans are polished with oil, so that they acquire a glossy shine. And mash impresses with its reserves of protein, dietary fiber and a solid vitamin and mineral complex. All these qualities are embodied in the mash “National”.
Boil the mash in slightly salted water and cool in a colander. Chop the white part of the leek stalk with rings, fry until golden brown. Cut into slices 4-5 dried tomatoes in oil. In the bowl of a blender, combine boiled mash, fried onions, tomatoes and 2 handfuls of walnuts. Season the mixture with a pinch of salt, black pepper, hops-suneli and curry, pour in lime juice to taste, beat well into a smooth mass.
Serve the mash pate on crackers, chips, or croutons. Part of the appetizers can be decorated with fresh basil and chili rings, the other-dried cranberries, pine nuts and arugula. By the way, in India, they believe that mung beans bring good luck.
Alluring fairy tales of the East
Falafel is a popular oriental snack, a real embodiment of the holiday. The ideal basis for it will be chickpeas “National”. Chickpeas are Turkish peas that are very popular in the Middle East. Beans can be boiled, fried, stewed, added to soups, and also used as a side dish. The most famous chickpea dishes are hummus and falafel. Golden large peas are well boiled and easily turn into a velvety puree. And thanks to the seductive nutty notes, it gets a refined taste.
Soak 300 g of chickpeas overnight, then cook until completely softened. When the beans are cool, add a handful of chopped parsley and coriander, salt, black pepper, cumin seeds and coriander to taste. For a brighter spicy shade, you can put a couple of cloves of garlic.
Puree all the ingredients with a blender. We break the raw egg, pour out 100 g of grated suluguni or cheese, knead the mass well. With wet hands, we mold the balls, putting an olive inside. We roll the koloboks in breadcrumbs, fry them in deep-fry for 2-3 minutes, spread them on a paper towel. Falafel can be served as a canape, adding cherry tomatoes and a cube of hard cheese to the skewers.
Treasure barrels
Rice, vegetables and shrimps are a perfect combination, which is so easy to add to the festive mood. It will be even more harmonious with the long-grain rice “Golden” “National”. The secret is in the steamed grains, which after cooking become snow-white and crumbly.
We cook 200 g of rice to the state of al-dente, we throw it in a colander. Separately cook 150 g of shrimp and peel off the shell. We leave a few pieces for decoration, the rest are crushed. Cut off the lids of 8 tomatoes and remove the pulp with a spoon. We make a roast from an onion, sweet pepper and 3-4 stalks of green onions. Add the tomato pulp and shrimp, simmer under the lid. At the end, stir in the rice, season with salt and spices.
Fill the tomato cups with the filling, sprinkle with grated cheese and bake for 10 minutes in the oven at 200°C. Be sure to serve the appetizer hot, drizzled with lemon juice, garnished with whole shrimp and parsley petals.
New Year in Japanese style
The original National quinoa rolls will add an Asian flavor to the New Year’s table. White quinoa ” National» it is grown in Peru. Quinoa tastes like unprocessed rice, and is well suited as a side dish and for making porridge. Quinoa contains amino acids and a large amount of protein.
Pour 250 g of washed quinoa 500 ml of water, bring to a boil, close the lid tightly and cook over high heat until the liquid is completely absorbed. Cut into long strips 150 g fillet of lightly salted salmon or salmon. In the same way, chop the avocado pulp and 2 fresh peeled cucumbers.
In an even layer, tamp the quinoa on a sheet of nori seaweed, spread a wide strip of slices of red fish, cucumber and avocado in the center. Roll up a tight roll and cut into portions 3-4 cm wide. We serve the rolls, as expected, with soy sauce and wasabi.
Garnet placers in gold
Snacks in tartlets — our New Year’s everything. We suggest filling them with a delicious warm salad of large couscous “National”. Large couscous “National” is obtained in an unusual way. Ground durum wheat grains (i.e. semolina) are moistened, rolled into small balls and dried. Couscous TM “National” is a light yellow grain of a large fraction (which has no analogues on the Russian market). As a side dish, it can be served cold or hot, it is also added to salads or used instead of bread crumbs to get a crispy crust.
In a deep bowl, pour 150 g of couscous, put salt and a mixture of peppers to taste. Fill the grits with 400 ml of hot freshly boiled vegetable broth, mix well and cover with a plate for 15 minutes. The broth should be completely absorbed.
Dry in a frying pan and chop 80 g of almonds. Combine it with the finished couscous, 250 g of pomegranate seeds and a small bunch of chopped coriander. Season the salad with lemon juice and a drop of olive oil, put a pinch of dried mint. Before serving, heat the salad and arrange it in tartlets, garnished with fresh mint.
The New Year’s feast is a suitable occasion to experiment with new taste combinations and show off your culinary talent. The products of the National brand open up an immense space for creativity. The brand line contains cereals and legumes in all the variety of flavors. They will help you realize any fantasies and create an unforgettable holiday for your family and guests.