How to lay the table and decorate the dish: 7 Tips Lara Katsov - video recipes at home
Since then, much water has flowed, I apologize for the banality, but the only thing that remained the same - it is my love for the beautiful table.
Dear ones, if you want to have not only delicious, but also beautiful, I am happy to share their tips.
1. Let's start with table service. Oilcloth tablecloth is very popular in the home kitchen. Of course, it is practical, quick wash, the cloth can be washed in the machine. And yet, I advise you during the weekend for a family dinner to change a tablecloth on a beautiful, well-starched and ironed. Believe me, it will give more comfort and a certain solemnity in your home.
2. It is recommended to lay the table utensils white.
On the one hand, white color - it is easy, on the other hand - tenderness, consistency, as well as a great opportunity to play colors of herbs and spices on the entire surface of the dishes.
3. Personally, I like being on the table any cooked first, second, third and compote served not to everyone individually, but first in the overall dish. Soup or broth - in the tureen, salad - in a salad bowl, cabbage rolls and cutlets with mashed potatoes - on a platter, fruit compote or fruit drink - in the decanter.
Sauces I also served separately. Firstly, it's beautiful, and secondly, it seems to me a very enjoyable process itself unfolding culinary delights all those present at the table. One of you will want more than borscht and less sour cream, others prefer the cue ball with a salad without the mashed potatoes, and some omnivorous and this quality consistently pleases you. 4. Of great importance in feeding and decorating dishes are inks and colors. White plate with food must tune and attract not only delicious scent, but also his whole appearance. After all, first you look at the contents, then catch the scent, and only then you will want to try the proposed dishes. For example, if the dish you post all the same mashed potatoes, and on top of veal liver with fried onions, the paint is clearly not enough, though only one flavor of fried onions will cause an irresistible urge to remove the sample.
It is easy to fix. Finely chop the dill, parsley, green onions, and sprinkle on top, and a little around the edges. Take the tomatoes, cut into thin slices and garnish with the same edge of the plate. Voila!
5. When serving fish dishes or seafood dishes do not forget the lemon or lime. They are ideal for all taste qualities.
Because of vegetables will be a perfect companion fish cucumber, grilled courgette or zucchini. But sweet pepper, I prefer it to meat dishes or Kure. It is better to take a red, yellow and orange. Green is also available in fire-but not when baking. It is poorly cleaned, and you spend a lot of time and nerves. Eggplant is ideal with fish and meat, and also with chicken. 6. Since serve the dish, you should know the most important rule. Laying begins in the middle and going up, not flattened at the edges of the plates. If you post burgers, do it in the middle, left to right and overlap. On one side lay a side dish, and at the other a green salad, or simply fresh vegetables with greens.
7. Recently, the preparation of tobacco chicken, pork or fish, I began to serve dishes not on the plates, and on large wooden boards. I like this country rustic style. On the boards can also be fed not only cheeses with grapes and dried fruits, but also meat cuts. On board you can put the bowls with sauces, mustard, horseradish and adzhika.
Do not forget that for every personal need sauce spoon. For tureen ladle, a salad special spoon with a long handle (if not available, take two tablespoons), the hot big spoon and fork.