Any dish will become a real work of culinary art, if it is beautifully designed. You can decorate holiday dishes with vegetables, herbs, jelly cubes, fruits. For this, it is enough to give vent to imagination and make a little effort.
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Instruction manual
1
Garnish boiled fish with thin lemon slices, carrot stars and rhombuses, parsley sprigs. Pour the decorated fish with jelly, cool. Feeding the fillet fish on the table, cut it with a corrugated knife.
2
Pickle assorted meat with roses from tomatoes, red bell pepper, carrots. Garnish with lettuce, red onion rings, parsley sprigs.
3
Slice the cold stew into pieces. Pour the jelly prepared from the meat broth onto a deep enameled baking tray or tray. When the jelly hardens, put pieces of meat on it in one layer. Garnish the meat with cooked carrot figs, egg slices, olives, shrimp slices and fill with the remaining jelly.
4
Place the fried chicken in a deep dish, put on the legs of a papillon, garnish with apple slices, lemon slices, grapes. Garnish with parsley, dill, lettuce.
5
Put the five stuffed peppers on a flower-shaped dish, place a lettuce leaf between the peppers, and place a rose of tomato or red bell pepper in the center.
6
Put the roast duck or goose on an oval dish, put halves of apples around the bird. Place slices of vegetables on three or four skewers and place the skewers in the tail area so that the skewers fan out. Decorate the bird’s neck with a paper rosette, put on papillots on the legs.
7
Cut the fried fillet into portioned slices across the fibers, lay in the center of the dish as a whole tenderloin. Grill the fillet with french fries, baked tomatoes and bell peppers. Along the edges of the dish, arrange flowers from the planed horseradish root and decorate with parsley branches.
Useful advice
Correctly combine among themselves the products that you want to decorate the dish.
Consider the dishes in which you will serve the dish. In bright dishes, serve dishes without decorations, as the dishes themselves will serve as decoration. Serve beautifully decorated dishes in a more modest dish.
Keep proportions, do not overload dishes with decorations. Better decorate the main dish, and the rest can be without decorations.