PAPILLOTES(French papillote - paper wrapper). Used in restaurant kitchens, paper tubes with various cutouts and scallops are used to hide the ends of animal or poultry bones protruding from the meat. Papillots also play the role of a handle, by which you can hold a portion without getting your hands dirty with fat, and make it easier to cut the portion into smaller pieces.
Papillots first appeared in the 19th century in French restaurant cuisine, from where they quickly spread to many cuisines around the world, incl. and into Russian restaurant cuisine. Curls were especially widely used in Soviet restaurants and in communist Kremlin cuisine.

To decorate fried game, cutlets and chops with bones, and hams on the bone, paper papillots and rosettes are used.
For curl paper, a sheet of paper is folded three times in length, then the edge of the paper 1-1.25 cm wide is folded in and strips are cut evenly across the entire width of the paper with a sharp knife or scissors. The paper is cut into 4 strips, rolled onto a round stick, giving the appearance of a flower, and its ends are folded.
To make a rosette, paper measuring 12:12 cm is folded into 4 layers (in half and in half again), cut obliquely and corrugated using a thin cloth. Then the sharp tip of the rosette is cut off, the rosette is unrolled and put on the curler and on the bone (see below).

"...I have never written about how to cook fish in papillotes. A papillote, dear thickhead, in cooking is a twisted cut piece of paper that is usually put on the bones of cutlets or fried poultry. Well, except that Giedrius managed to cook catfish in a papillote his lady, which was twisted into her hair."
(excerpt from Lithuanian literature of the twentieth century).

Scheme for making the simplest papillot:

1. The paper should not be very thin - printer paper is best.
2. Take thick white paper and cut out a strip about 8 cm long and 4 cm wide.
3. Fold the strip along its middle lengthwise.
4. Cut the folded paper along the fold with scissors into even cuts - you will get something like a fringe.
5. Wrap the cut paper in a spiral around a round stick, the diameter of which coincides with the diameter of the bone.
6. Glue the end of the paper strip with food glue made from brewed starch or flour, or gelatin, or attach it with tape.
NOTE. Although recently, for simplicity, papillots are often glued with tape, but it must be admitted that tape does not fit well with edible products, therefore food glue made from flour or starch, or gelatin is always more preferable.
7. Trim the bottom of the cuff with scissors.
Use ready-made papillots to decorate the bird.
Photo of step-by-step production of a simple curl-up:

Salad decoration is an important part of the entire serving. You can decorate dishes not only with the usual herbs, but also with a variety of cuts, mayonnaise designs, and figurines. Dishes that received proper attention during presentation are always much tastier and more beautiful than the rest.

“Shuba” salad is one of our people’s favorite salads because it consists of simple and affordable ingredients, and their combination gives a unique and delicate taste. “Shuba” is often prepared for the New Year and Christmas holidays, and it always evokes a feeling of triumph and joy in a person, even on the most ordinary everyday day.

Herring under a fur coat got its name only because the fish is covered with many “fluffy” vegetable and mayonnaise layers with which it is covered on a serving dish. But how boring the same salad bowl with this dish can look at every holiday. Nowadays, it is popular and relevant to create an unusual and original presentation for everything, and “fur coat” is no exception.

The most common and “boring” serving of herring salad “Shuba”

Original serving of the standard salad “Herring under a fur coat”:

  • One of the methods involves giving the salad the shape of a fish; it is not necessary to imitate the herring itself, but the shape of a funny, even slightly childish fish can provoke joy and a smile in everyone
  • To do this, the salad should be laid out on a plate in advance in a specific shape: an oval with a tail
  • All the details that are characteristic of a fish can be created from scrap materials: scraps of vegetables, olives, herbs, onion rings, mayonnaise designs


original presentation of the “herring under a fur coat” salad in the shape of a fish

Unusual presentation of the salad “Herring under a fur coat”:

  • One of the most unusual variations of serving “shuba” salad on the table is serving it in the form of a roll.
  • This salad contains a set of standard ingredients, which differ only in that all layers are placed on cling film and in reverse order: beets, carrots, egg, fish, onions, potatoes (depend on your recipe)
  • Then all the contents are carefully rolled up using film and a roll is formed.
  • The roll should be put in the refrigerator to harden and only after a sufficient amount of time has passed, when the mayonnaise has held all the layers together, carefully place it on a plate.


unusual presentation of “shuba” salad in the form of a roll

You can decorate the “shuba” salad roll with bright greens and a mayonnaise “mesh” pattern.

Beautiful presentation of the salad “Herring under a fur coat”:

  • This serving involves arranging the salad in the shape of a ring.
  • To do this you will need a special hard or silicone baking dish.
  • In order for the salad to keep its shape, all layers must be laid out slightly compacted and pressed tightly against each other.
  • The salad in the form is placed in the refrigerator for several hours to “set”
  • After the time has passed, you need to cover the mold with a serving plate, sharply turn the mold with the plate upside down and tap the mold a little so that the salad comes away from it.
  • Decorate the finished salad with herbs and chopped vegetables


beautiful presentation of salad “herring under a fur coat”

Decorating the Olivier salad, original ideas for serving a familiar dish

“Olivier” is the most popular and most common dish on holiday tables. Like “Shuba”, they love to cook it for New Year and Christmas, and the taste of this salad will certainly evoke pleasant associations for everyone. But no matter how tasty and beloved this salad is, its standard and usual presentation in the form of a “heap” can be boring and uninteresting.

An original and non-standard presentation of a familiar dish will help to correct the situation and decorate, as well as diversify the table. There are several winning variations for this.



Regular and standard serving of Olivier salad on the table

Original serving of Olivier salad:

  • The original Olivier salad should contain pickled chopped cucumber
  • Not everyone knows the delicious and very balanced combination of pickled salted and fresh cucumber
  • Try decorating the salad with slices of fresh cucumber, which will not only make the dish festive, but also make it more “fresh” and juicy
  • In order to do this beautifully, you should use either a wide, well-sharpened knife, or a special vegetable peeler (which is much more convenient, faster and easier)
  • Cucumber slices should be cut lengthwise. You can lay them out in the form of a fan, in the form of ruffles or curls.
  • If you wish, you can decorate the salad with potato chips (this is important, since the recipe itself also contains potatoes)


original presentation of the usual Olivier salad, decorated with fresh cucumber and potato chips

An unusual presentation of the standard Olivier salad:

  • The unusual presentation of the usual Olivier salad involves a little “game” with the ingredients of the dish
  • In order to give it a beautiful shape, you will need to use either a special salad mold or any round jar
  • Prepare the salad as you usually do, the only condition is not to add peas
  • Place the salad tightly in the mold so that it holds its shape.
  • Blend the peas without liquid in a blender until a paste forms.
  • Place the resulting paste in an even layer on top of the salad, level with a knife
  • Remove the mold. Place the decoration on top of the green cap: a boiled quail egg, cut in half and a spoonful of red caviar
  • Be sure that such a dish will sparkle in a new way and give you a completely different taste sensation.


unusual presentation of Olivier salad on the table

Beautiful presentation of Olivier salad on a festive table:

  • As mentioned earlier, “Olivier” is a real New Year’s dish
  • A beautiful presentation involves decorating this salad in the shape of a New Year tree and this is not at all difficult to do
  • For this design you will need a two-liter plastic bottle
  • Cut the bottle in half and place the salad in dense layers in its narrow part (where the neck is).
  • Let the salad sit in the refrigerator for several hours
  • After this, cover the salad with a plate and turn it over, pull the bottle up, the salad will remain on the plate
  • The resulting “slide” should be decorated with sprigs of dill; pomegranate seeds can be toys


beautiful presentation of the usual Olivier salad on the festive table

Mimosa salad is one of the simplest dishes for a holiday or everyday table. It can always be prepared from inexpensive ingredients, because its highlight is canned sardines. Salad is always eaten with pleasure: both at lunch and on holidays. Its unusual design can distinguish it from other dishes and make it your “calling card” on the table.



usual serving of traditional sardine Mimosa salad

Original serving of Mimosa salad:

  • An original presentation of Mimosa in a humorous style will help surprise guests and delight everyone at the festive table.
  • You can create decorations for a beautiful presentation using the ingredients themselves: boiled eggs that will become “mice”
  • In principle, creating such a feed is not at all labor-intensive, but it requires patience and accuracy
  • The salad should be prepared in the standard way - in a “slide”, a bit like a ball of cheese.
  • Garnish the salad with grated yolk, which will add color and brightness.
  • Three boiled eggs should be decorated with cheese, olives and sprigs of herbs, forming ears, eyes, nose and antennae
  • The mice should be evenly distributed over the entire area of ​​the “head of cheese”


original decoration for Mimosa salad for the holidays

Unusual serving of Mimosa salad:

  • This serving involves serving salad in portions.
  • It looks like several unique mounds, each of which can be taken and placed on its own plate.
  • We can say that these are several small Mimosa salads at once.
  • This salad is prepared traditionally, each layer is laid out after the other and at the end sprinkled with yolk or yellow cheese
  • You can place such mounds on lettuce leaves that line the bottom of the serving dish.
  • Such a “hilly” serving will distract from the standard and arouse guests’ interest in trying the dish
  • Garnish the mounds with parsley sprigs and black olives


an unusual presentation of Mimosa salad on a festive table

Beautiful presentation of Mimosa salad:

  • One of the simplest, but nevertheless beautiful ways to serve a salad is the image of the mimosa flower itself.
  • The salad got its name due to the fact that its top layer of yolk is very reminiscent of a fluffy mimosa bloom.
  • That is why you can decorate the salad by “drawing” twigs, the basis of which will be dill tassels
  • The salad should be decorated in this way just before serving because the greens may “weather” during the time spent in the refrigerator and lose their decent appearance.
  • For the background, it is proposed to lay out a layer of grated egg white, and make flowers and a frame from the yolk


beautiful presentation of Mimosa salad with the image of a blooming mimosa

Garnishing salad with pepper? How to beautifully decorate a salad with bell peppers?

Bell peppers are a fairly suitable material for decorating salads and other dishes. It has a good color palette: yellow, orange, red, light green, green. Its elasticity is also important, thanks to which you can set the desired shape and contour of the pattern.

There are several most popular ways to decorate a salad with bell peppers:

One way suggests you create a certain figure, for example, a dragon. This is especially true in the Year of the Dragon according to the eastern calendar or for a party in a certain medieval style. It is easy to cut out the shape of a dragon's face, its spines on its back, wings and legs from bell peppers. Eyes and some fine details can be carved from olives.



decorating salads with bell peppers, creating figures with bell peppers

In another case, bell pepper - An excellent form for serving the salad itself. You can use absolutely any salad. The pepper is carefully cut in half and cleared of seeds. A salad is placed in the lower part from the remains of the pepper and a boat sail is formed with skewers. It should be remembered that for serving you need a perfectly smooth pepper without external damage.



original serving of salad and decoration of salads with pepper

An easier way is stuff the peppers with a certain salad. This is a neat and beautiful way to serve a salad that brings out the wonderful, light flavor of the peppers.



peppers stuffed with salad for serving

The color palette of pepper allows give your any salad a certain color, therefore, this vegetable gives you huge scope for creativity and decorating salads like fruits, flowers and other interesting objects. To do this, just chop the pepper very finely and lay it out in an even layer.



how to decorate a salad with bell peppers?

Smooth and beautiful bell pepper rings can be a beautiful decoration for any salad, no matter how you place them, the main thing is to do it with taste and soul.



salad decoration with pepper. How to decorate a salad with pepper?

How to decorate a salad with pineapples? Pineapple salad garnishes

Pineapple is one of the most popular salad garnishes in modern salads. Sweet canned pineapple goes well with meat, chicken and mushrooms. Pineapple jewelry is always original and unusual.

Most often you can find a decoration that symbolizes an open flower. As a rule, it is complemented by other elements: currants or pomegranates, greens.



standard and traditional salad decoration with canned pineapple

You can also decorate the salad with simple cubes of canned pineapple mixed with bell peppers and cranberries: sweet, sour and fresh taste will be mixed at the same time, which will give the dish a special impression and exclusivity.



salad decoration with canned pineapple cubes

Canned pineapple rings can be easily transformed into flowering carnations, you just need to be diligent and careful.



salad decoration with canned pineapple rings

Don’t forget about the regular pineapple, half of which can become not only a decoration, but also a form for a salad.



salad decoration with pineapple, beautifully served in half a fresh pineapple

Salad decorated with tomatoes. How to decorate a salad with tomatoes?

Tomato is one of the best “materials” for decorating and decorating any salad. From an elastic vegetable you can cut out various figures of various shapes:

  • mugs
  • hearts
  • stripes and much more

The tomato can be blanched (peeled) or used as usual. When decorating a salad with a tomato, remember that you will only need the soft part of it; the seeds should be completely removed.

The easiest way to give your salad an interesting look is to create a ladybug. To do this, you will also need black olives to create spots and faces.



decorating any salad with a tomato in the shape of a ladybug

An unusual and rather complex way to decorate a salad is to make tulips out of tomatoes. To do this, you need to observe some subtleties:

  • You should choose and buy only elastic, elongated tomatoes.
  • Each tomato is carefully cleaned of seeds
  • To remove seeds and the inside of a tomato, you need to cut it into four petals; if it doesn’t work out, don’t worry. You can always hide the “bad” side by placing it on a plate, and reveal the beautiful side to your eyes
  • Each tulip is stuffed with lettuce, be careful: the lettuce must be finely grated or chopped so as to “keep its shape” and not make the flower crumpled
  • The flower stem can be made from greenery or green onion feathers


how to decorate a salad with tomatoes? unusual ways to decorate tomato salad

If you cut the skin of a tomato thinly and carefully enough lengthwise with a sharp knife, then you can make a beautiful rose from the resulting “ribbon.”

how to decorate a tomato salad in an unusual, original and beautiful way?

You can decorate cherry tomato salad in a unique way. To do this, slightly oblong tomatoes need to be cut slightly diagonally and the two halves of two tomatoes should be combined in the shape of a heart.



How to beautifully and unusually decorate a salad with tomatoes?

The standard and traditional way to decorate a salad with tomatoes is to stuff them with lettuce. Olives and mayonnaise will help create a certain pattern.



decorating salads with tomato figurines

Salad decorated with cucumber, how to beautifully decorate a salad with cucumber?

Just like the tomato, the cucumber is an excellent material for decorating absolutely any salads. Thinly sliced ​​cucumbers can always become a flower, where each piece imitates a separate petal. Moreover, you can use both fresh and pickled vegetables.



original and unusual decoration of salads with cucumber

You can always cut leaves of any plant of various shapes from the skin and center of a cucumber. Decorating salads with such leaves is a pleasure.



decorating salad with cucumber, creating patterns and “leaves” from cucumber

salad decoration with pickled cucumber

In order to create figures and patterns from a cucumber, it must be sliced ​​very thinly using a wide sharp knife, a vegetable peeler, or a special cucumber cutter that makes a spring out of it.

How to decorate a salad with an egg? Egg Salad Decorations

Eggs are not only beautiful, but also delicious decorations for salads. You can use ordinary chicken eggs for salad, or you can use quail eggs, which, due to their miniature size, are neat and aesthetically pleasing. The salad should be decorated exclusively with boiled eggs.

One of the most common methods involves cutting flower petals from whites and creating a center from grated yolk. These flowers can be used to decorate Mimosa and any other salad that contains eggs.



How to decorate a salad with an egg in a beautiful and original way?

Even just quail eggs cut into halves can give any salad a festive and very “tasty” look. To do this, place the halves throughout the dish or lay them along the edge, repeating a certain pattern. Quail eggs can be decorated with a “bead” of red caviar if it is a fish salad and with a ring of black olive for any other salad.

Small halves of quail eggs also perfectly embody the petals of a flower, for example, a daisy. From the larger halves you can make boats, animal faces, the image of a snowman or Santa Claus for certain holidays.



salad decorated with quail eggs stuffed with yolk and mayonnaise

Easter salad decorated with halves of quail eggs painted with food coloring

salad decorated with flowers made from egg white; salad can be decorated with eggs in the shape of mushrooms, the second half of the mushroom is painted with onion skins

You can decorate the salad with a snake made from egg rings

How to decorate a salad with mayonnaise?

Mayonnaise is the easiest way to quickly and beautifully decorate any salad. Mayonnaise is included in almost every salad and therefore decoration and designs from it are always relevant. Mayonnaise decoration is drawings on the salad with a thin stream of sauce. They can be applied in three ways:

  • making a small hole in the sauce packet and squeezing it onto the surface of the dish carefully
  • placing the sauce in a plastic bag (forming it into a bag similar to a pastry bag) and making a small hole in it
  • Place the sauce in a pastry bag or syringe

There are several ways to decorate a salad with mayonnaise:

  • drawing a neat mesh on it
  • by drawing lace or curls from a mayonnaise stream on it
  • by drawing certain details of the figures on the salad and vegetable figurines

There are several rules for decorating a salad with mayonnaise:

  • for decoration, purchase mayonnaise only with the highest percentage of fat content so that it “keeps its shape”
  • Apply the mayonnaise pattern right before serving the salad to prevent the sauce from darkening, turning yellow, running or spoiling.
  • do everything with special care and then your work will not go unnoticed


simple traditional salad decoration with mayonnaise

“mesh” of mayonnaise - a simple and unusual salad decoration with mayonnaise

How to beautifully decorate salads with herbs?

Greens are a good and practical material for decorating salads. As a rule, you can always create patterns from greenery that replicate vegetation:

  • twigs
  • bushes
  • trees
  • grass
  • leaves

Absolutely any greenery can be suitable for decoration, which just needs to be used creatively. Most often, chopped greens are used to create a green background on which you can plant fungi from an egg, ladybugs from a tomato, or simply make the green part of the watermelon rind in the Watermelon Slice salad.



Salad "Violet" - an unusual decoration for a salad made from thinly sliced ​​radishes and green basil leaves

Herringbone salad, where the shape and color of the tree can be made from chopped parsley

“Mushroom Glade” salad, where chopped greens are laid out as a background - grass in a meadow where mushrooms grow

How to decorate a salad with dill?

Dill, due to its small branches, becomes an excellent decoration for salad. Especially if you chop it finely. It can be conveniently distributed over the entire area of ​​the layer; it will create a uniform and non-transparent background. It is often used to “paint” spruce branches on your salad. This is relevant when preparing festive New Year and Christmas salads.

Before you decorate your salad with dill, try to follow a few important rules:

  • choose only fresh, rich green dill for decoration
  • Decorate the salad with dill right before serving so that it does not lose its appearance during long-term storage.
  • by choosing fresh dill you guarantee not only the color, but also the taste of your dish


Christmas wreath salad decorated with dill on the festive table

Ideas for decorating holiday salads for holidays and every day

Decorating salads is a noble cause. So, you get incredible aesthetic pleasure from the dish without even tasting it. Ordinary everyday and especially holiday salads for the New Year, Birthday and even March 8 require decorations.

How much time and effort you spend on decorating the salad affects the overall perception of the dish and even how long the salad will stay on the table. Don’t be afraid to experiment and try to decorate the salad with any edible details at hand:

  • sliced ​​vegetables
  • sliced ​​from different types of cheese
  • sliced ​​smoked and dried meats
  • black olives
  • green olives
  • pickled and boiled vegetables
  • boiled chicken and quail eggs
  • red caviar
  • regular and leafy greens


decorating a holiday salad with grated boiled vegetables and a boiled egg

garnishing the salad with boiled egg halves and carrot slices

salad decoration with herbs and orange peels

Unusual edible decoration for children's salads made from figurines

Children are real gourmets; they often eat only what suits them. But not much suits them. It is for this reason that caring mothers are increasingly having to invent unusual decorations from edible materials so that their children show interest in food. Boiled eggs and vegetables, herbs, cheese and meat are used.

Creating a beautiful and even voluminous design on a salad or snack for your baby is not difficult. However, you should show a lot of perseverance, be patient and be careful.



children's bunny salad made from boiled egg

children's salad "Tiger Cub", made from boiled egg, boiled carrots and sausage

children's salad "Strawberry" decorated with chopped tomato and cucumber

Original design and decoration of snacks for the festive table

The appetizer is the first thing guests try at the holiday table. It should always be distinguished by its special delicate taste and external aesthetic appearance in order to attract everyone. The snack usually consists of boiled eggs, vegetables, olives, sausage and cheese. It’s not uncommon for appetizers to include delicious seafood.

You can beautifully decorate any appetizer - fish or meat - with the help of halves of boiled quail eggs filled with a variety of dressings - red, black, capelin.



garnishing the appetizer with boiled quail eggs

salad decoration with shrimps and swan-shaped tomato mats

garnishing the appetizer with thinly sliced ​​vegetables

Video: " How to decorate salads and appetizers for the holiday table in an original way?”

Even the simplest salad can be dressed up in such a way that it becomes the main decoration of the holiday table. In this article we tried to select the simplest and most beautiful ideas for decorating salads.

Salad decorations for any occasion

Salad decoration: Shape, sprinkle with grated cheese. The keys are made of slices of cheese and olives. Rods from tomato and greens.

Salad decoration: salted straw; fresh cucumber rings arranged in the shape of a chain, red fish rolled into a roll at the ends of straws, lettuce, olives, canned corn.

Salad decoration “Bees”: black olives, olives and fresh cucumber for wings.

Calla lilies salad decorations: calla flower base from processed cheese (in bags), stamens from boiled carrots, stems and leaves from green onions.

Decoration of the Asters salad: crab sticks are used as flower petals. The leaves and stems are made from fresh cucumber.

Decoration of the “Basket” salad: the basket is made of green onions, which are intertwined between salted straws.

Decoration of Lukoshko salad: basket weaving is made from pieces of hard cheese, flowers from egg whites and boiled carrots. Green onions, cut into rings.

Decoration of Palm Tree Salad: Palms are made from olives skewered on wooden skewers and green onions.

Decoration of “Heart” salad: grated cheese, green onions at the base, pomegranate seeds for edging, cherry tomatoes as berries, fresh cucumber - leaves, green onions - stems.

Decoration of the “Bouquet” salad: tulips made from tomatoes stuffed with lettuce; green onion stems.

Decoration of Chamomile salad: egg white and yolk, thinly sliced ​​fresh cucumber.

Decoration of salad "Mushroom": mushroom stem - egg white, lower part of the cap - grated cheese or boiled potatoes, upper part - Korean carrots.

Salad decorations: Grapes made from green peas and cucumber. The following shows ideas for original decorations for salads made from simple ingredients (cucumber, egg, olives, radishes). You can make beautiful spirals from green onions: separate the feathers from the onion, cut each feather lengthwise, carefully tear into thin strips along the entire length, soak the onion strips in cold water for 0.5 hours.

Decorate the salad You can also use regular bell pepper.

Decorating Christmas salads: dill, pomegranate, corn, green peas.

Salad decoration: In this version, the salad is simply portioned onto potato chips.

Decoration of “Boats” salad: original fresh cucumber boats filled with salad. The sail is attached with a toothpick.

Decoration of Lapti salad: processed cheese (in bags), herbs, canned mushrooms.

Pineapple salad decoration: walnuts, green onions. The second option uses chopped canned mushrooms and green onions.

Decoration of the “Mice” salad: mice are made from boiled eggs, cheese and black pepper (peas), the surface of the salad is sprinkled with grated yolk.

Decoration of salad “Slice”: Place the salad on a plate in the shape of a crescent. Sprinkle the top completely with grated cheese. The edge of the “watermelon slice” is grated cucumber. Next is the cheese. And then a tomato without a crust. Watermelon seeds from olive half rings. In the second version, grated egg white and boiled carrots were used as decoration.

Decoration of “Fish” salad: Sliced ​​sausage (of different types) and cheese are laid out in the shape of a fish. The mouth is a cutout of a tomato, the eye is a ring (white from an egg), the pupil is a piece of tomato or olive.

Decoration of the “Roses” salad: roses are made from a thin slice of sausage, rolled into a roll, with the edges straightened.

Decoration of beet salad.

Decoration of salad "Cob": Canned corn and green onions, cut lengthwise on one side, are used for decoration.

Decoration of the “Cards” salad: green onions, tomatoes and olives.

And thus, you can roll any puff salad into a roll and then cut it. Looks original. In the photo, ““ is wrapped in a roll.

Salad decoration “Bags”: the salad is placed in portions into pancakes, the pancake bag is tied with green onions.

Boiled egg swan.

Roses from tomatoes.

Ladybugs made from tomatoes and olives.

Scallop of tomato and boiled egg.

Chain, fan and openwork rings made of fresh cucumber.

To decorate a salad, sometimes all you need is a head of onion and a little imagination.

Decoration of New Year's salad "Dog"

This Poodle will perfectly decorate any New Year's dish 2018. Symbol of the year. The muzzle is made of cauliflower inflorescence, the body is made of eggplant, the paws and tail are made of zucchini.

"Cockerels from boiled eggs"


Charming New Year's table decoration "Cockerels made from boiled eggs." They can decorate any salad. Or make an independent dish by seating the cockerels on the greens. The photo clearly shows how easy it is to make such a rooster from a boiled egg. In a small incision at the sharp end of the egg you need to insert a scallop with a beak, made from boiled carrots. Eyes can be made from poppy seeds by first preparing a hole with a toothpick.

"Egg White Rooster"

Shape the salad into a rooster shape and sprinkle grated egg whites on top. The feathers on the tail and wings are made from half olive rings, the rooster's paws and beak are made from French fries. Tomato comb and beard.

"Chicks in an Egg"

Well, aren't they cuties! Boil the eggs, carefully cut off the sharp end of the egg, down to the yolk. The yolk needs to be taken out, mashed with a fork and mixed, for example, with melted cheese. Fill the egg again with the filling and cover with a “hat of whites.” We make the chickens' eyes from black pepper, and their beaks and legs from boiled carrots.

Decorating New Year's salads

Also, the ideas presented below are perfect for decorating a New Year's salad.

Christmas trees for the New Year's table

Cut the apple in half. Place the apple half cut side down on a plate. Insert a wooden kebabs skewer into the middle of the apple. And put slices on it. You will get wonderful Christmas trees.

Father Frost

Carving is the art of carving fruits and vegetables. decorated with beautiful flowers carved from vegetables using the art of carving. In many restaurants, at formal banquets, there are bouquets of vegetables and fruits in vases.

The art of curly cutting of vegetables is taught at special courses and catering establishments.

Flowers are made from cut vegetables and placed on the festive table in a vase, as in the photo or dish.

Special tools are used for cutting. In this article you will become familiar with the art of cutting vegetables into shapes.

Set of carving tools

Main knife

An ordinary knife may be quite suitable for cutting vegetables. The knife should have a pointed end and a durable blade made of high-quality metal and not bend.

The knife handle should be ergonomic so as not to feel tired while working.

As the main knife, you can also use a sickle knife or, as it is also called, a Thai knife. It is convenient for them to make rounded cuts and cuts in hard-to-reach places, somewhere in the middle of the flower.

Carving knives

Carving knives are special knives for shaped cutting of vegetables and fruits.

They are sold in a set (over 100 items) and individually.

In this article, a carving knife with a triangular cross-section (acute or V-shaped) will be used to make flowers from Chinese cabbage and

creating oblique cuts when making some flowers in carving art.

Knife notch

Notch knife - also called a noisette knife or ball knife with a diameter of 10 mm, 15 mm, 18 mm. This is a very convenient and necessary tool.

With its help, you can cut out a small ball from any vegetable to make the stamen of a flower (chamomile, primrose).

Scissors

Scissors are needed to give the petals of finished flowers the desired shape: pointed, oval, wavy, as well as to cut fringe along the edge of the petals when making a double flower.

Carving and the process of choosing the right vegetables

How to choose vegetables for carving?

Flowers can be cut from a variety of vegetables: radish (black, white, daikon and radish), beets, carrots, rutabaga, Chinese cabbage, turnips, bell peppers, zucchini, cucumber, kohlrabi, eggplant, onions and other vegetables.

Choose vegetables depending on the shape of the flower you want to get. For example, to cut large flowers you will need large, hard, round-shaped vegetables - beets, red beans, turnips. For cone-shaped flowers, such as lilies, bells, it is better to use oblong-shaped vegetables - radishes, daikon.

You can cut lush chrysanthemums, asters and daisies from Chinese cabbage. From the leaves of leeks and red bell peppers - amazing flowers and poppies.

When purchasing, make sure that the vegetables do not have rot or mechanical damage, as well as voids in the pulp. choose heavier ones and estimate the weight on your hand. If there is cotton wool inside, the vegetable weighs much less.

Do not try to purchase very fresh vegetables “fresh from the garden”. Their flesh is very juicy and elastic, and when cutting out a flower, small parts can break off.

How to color and preserve cut-out flowers?

Yellow flowers can be cut from pumpkin or turnips, green ones from green radishes, red ones from beets and bell peppers, orange ones from carrots.

If you want to cut out a flower of a different color: burgundy, pink, lilac, lemon, blue, violet, use food coloring.

To do this, cut a flower from a white root vegetable and place it in a container with a solution of food coloring of the required concentration or in a vegetable broth. You can dip only the petals in the dye, then you will get a beautiful color transition from dark to light.

Remember, flowers from vegetables come into contact with food on the table, so they must be safe for human health, therefore, the dyes must be natural.

If your color is too intense, run the flower under cold running water until you get the desired shade.

In order for the flower to “bloom”: and the petals to bend beautifully, place the freshly cut, not yet painted flower in a container with cold water for 10 - 15 minutes, and then carefully bend the petals with a knife at your discretion. To do this, carefully run a knife along the outer or back side of each petal, as if stretching it, and bend the tip in the desired direction. Decorate dishes with cut out flowers.

To preserve flowers until the day of the celebration, place them in a container of cold water and place them in the refrigerator. Change the water often, then the flowers will look fresh and elegant even after a few weeks. Decorate the snacks as in the photo.

Carving flower cutting on the theme - Orange blossom

Orange blossom is the white flowers of the orange tree. They (live or artificial) decorate the bride’s wedding dress.

Vegetables for flowers: radish

Execution of work (carving):

1. Take a large round radish.

2. Form the first row of petals by making rounded cuts across the entire surface of the radish from top to bottom.

3. Parallel to the petals of the first row, cut another petal from each side. Try to leave a strip of skin at the end of each petal.

4. Finish the flower by removing the pulp from the middle: first cut the ribs and then “split” the remaining pulp into stamens of different lengths.

5. Dip the flower in cold water for 5 - 10 minutes, then bend the petals of the first row outward, and the second row inward.

You can continue to cut out the petals until you have used up all the pulp in the middle.

You can decorate dishes with salads and cut flowers from radishes, and if you are a very enthusiastic person with imagination, you can decorate the holiday table itself and create a bouquet of vegetables and place it in a vase on the table. There will be enough surprise for the guests for the whole evening.

Cutting flowers from vegetables to decorate dishes on the theme - Forget-me-not

Vegetables for flowers: radish (black, white, daikon, radish), carrots

Execution of work (carving):

1. Cut an even cylinder with a diameter of 2 - 3 cm from the root vegetable. At the same distance from each other, make 5 grooves on its side surface and round their corners.

2. Place the cylinder on the board and cut thin flower plates from the base.

3. Dip the flowers into a container of blue or pink food coloring.

4. Cut the carrot strip into small squares.

5. Using a toothpick, secure the squares in the center of each flower.

6. Form a dome around a piece of any white, hard vegetable and attach the flowers to it as tightly as possible to each other.

Tip: You can cut the plates from a round cylinder, and then give them the desired shape using metal flower-shaped molds designed for cutting out chocolate and jelly figures.

Use Forget-me-not flowers to decorate culinary dishes or create a bouquet to decorate a festive table.

DIY carving on the theme - Buttercup

Vegetables for flowers: pumpkin, turnip

Execution of work (carving):

1. From half a peeled medium-sized turnip or a cylindrical piece of tuyuva, cut a thin round plate with a diameter of 3 - 4 cm.

2. Using scissors, make 5 cuts from the edge of the plate to the center, at an equal distance from each other. Round the petals and give them a heart shape, making a bend in the middle.

3. Using a paring knife, cut a round ball out of the turnip. Prick it onto a toothpick, dip it into gelatin diluted in cold water, and then into millet.

4. Using a toothpick, secure the stamen ball tightly in the center of the flower. Make another 10 - 12 flowers and assemble the composition.

You can use a piece of yellow bell pepper with seeds as the center.

Tip: If you carved a daikon or radish buttercup, color it yellow using food coloring.

Tip: Before arranging the dish, shorten the toothpicks that secure the center of each flower to the desired length.

As you understood correctly, you can decorate dishes with flowers and create a bouquet.

Vegetable figures on the theme - Chamomile

Vegetables for flowers: radish (black, white, daikon), carrots for the middle

Execution of work (carving):

1. Peel a large root vegetable and cut off a thin plate with a diameter of 5 - 7 cm.

2. Using scissors, make 4 cuts on the plate at equal distances from each other.

3. Now make 3 cuts inside each sector. It turned out 12 petals.

4. Using scissors, give the petals a pointed shape by cutting off the corners.

5. Using a gouge knife, cut a ball out of the carrot. If desired, cut it into a mesh.

6. Using a toothpick, secure the ball in the center of the daisy.

You can decorate dishes with daisies and place them mounted on branches in a vase on the festive table.

Decorating vegetable salads on the theme - Scarlet poppy - carving to help

Vegetables for flowers: red bell pepper, black radish for the center

Execution of work (carving):

1. Select a large pepper without scratches or blemishes. Step back a few centimeters from the stalk and cut off the top part. We won't need it anymore.

2. Remove the seeds from the pepper. Decorate the edge by making 4 - 5 arched petal cuts of the same size.

3. Use knives to carefully separate each petal. Bend the outer petals outward and soak the flower in cold water for a few minutes.

4. Cut a large piece of unpeeled black radish into a mesh.

5. Use a toothpick to connect the center to the flower.

Tip: If you used a white radish to make the center, dry it, then dip the top in the dissolved gelatin and then in the poppy seed.

You can create a bouquet of scarlet poppies and it will be a real sensation for guests. And then the guests will understand - this is carving.

Good luck to all blog readers in decorating dishes and holiday tables with figured flowers from vegetables, created with your own hands using carving art.

The products with which you decorate the dish should not conflict with the main components, but only complement them and enrich the taste. Today we will talk about decorating dishes not only for the holiday table with our own hands, but also about everyday dishes.

The main points of decorating holiday table dishes with your own hands

The first dish is best decorated with greens - finely chopped parsley, cilantro, green onions will give it a summer aroma and, most importantly, enrich it with vitamins.

The second course, decorated with vegetables in bright, contrasting colors, looks attractive. For example, a chop or rump steak can be served in a wide plate, decorated with a handful of green peas, radish semicircles, sauerkraut, and a sprig of herbs. As a side dish, potatoes cut into strips and deep-fried look appetizing.



Vegetable plate decoration

In spring and summer, lettuce, celery, and various types of cabbage, both whole and chopped, are an excellent decoration for dishes.

Tomatoes and cucumbers look beautiful when sliced ​​and placed on plates covered with large green lettuce leaves.



Vegetable slicing - decoration at home

The first dish will look like a crumbled meadow if you cut the carrots into flowers and sprinkle the soup with chopped green onions. Take medium-sized carrots, peel, wash and cut crosswise into 3-4 pieces. From the resulting blocks of different diameters, cut out, not reaching the core of the sector, from the narrowest part - three sectors, from the next - four, etc. As a result, at the end of the block you will get “flowers” ​​with a different number of “petals”.

Tomatoes will decorate your table in an original way if you remove the core and fill it with cubes of unpeeled cucumbers or green peas.

It’s very fun to see fly agarics made from eggs and tomatoes, especially loved by children, on the table - “fly agarics in the clearing.” Boil the eggs hard, peel them and cut off the blunt part of the egg for stability on the plate. Place chopped herbs, green onions or lettuce leaves on a plate and add eggs. Then take a tomato, cut off a segment and scoop out a little pulp with a knife, just enough so that you can put the “cap” on the “leg”. Once all the mushrooms are collected, place white sour cream dots on the caps.


Vegetables can be decorated decoratively for a festive table. When decorating a dish, it is good to use both fresh and canned vegetables. Natural cucumbers can be cut into fans, feathers and thin long strips that are easily rolled into cones and petals.

If you take care of pickled cabbage in a timely manner in the fall, then all winter you will have not only excellent pickles, but also an excellent decoration for any meat dish.

Finely chopped red cabbage adds a special flavor to the whole table.

Beautiful decoration of main courses and snacks with your own hands

If rice is a side dish for the second course, you can color it in different colors: with tomato - pink, saffron - yellow, and if you mix rice with finely chopped dill - green.

Fish dishes can be decorated with lemon slices, cutting out corners from their zest, resulting in gear wheels of different diameters.


A beautiful contrast to lemons and oranges when decorating meat and fish dishes are whole fruits of pickled plums, gooseberries, olives and pickled apples.


If you have some kind of savory snack in a small quantity, then it is convenient to distribute it in portions. For this purpose, you can take boiled eggs, cut them in half lengthwise, remove the yolk, which will be useful as a decoration for another dish or for a salad, and fill the white with a “heap” of black, red caviar, pollock caviar, herring mince, etc.


Try decorating the fish as follows. Take a beautiful sprig of parsley or cilantro, green peas, a carrot “flower,” a cogwheel of lemon or radish, a circle of hard-boiled egg and fill the dish with jelly made from the broth (based on the proportion: 5 g of swollen gelatin per 100 g of heated broth). An excellent addition to fish is kefir jelly with chopped herbs and horseradish.

An effective background for a salad or cold cuts can be the leaves of beet tops or red cabbage. For the egg, an unpeeled cucumber, slanted and often cut on one side and fanned out.

You can make a chrysanthemum from an ordinary bulb if you cut it often into sectors, not reaching the base, and put it in cold water overnight. Multicolor is also possible here. If you tint the water with beet juice or saffron infusion, then by the morning a pink, white, or yellow “flower” will “bloom”.