Natalia Gulkin's festive night will spend on stage in the company's "Stars" show ballet. The singer admitted that the familiar thing was found to meet the year, but for the artist it's a good sign, because "how to meet a new year, so you will spend it."
"My relatives are already accustomed to that in the New Year's Eve I often does not happen at home, and treat it with understanding," Natalia shared. "But if it happens that the new year I still manage to meet for a family festive table," I roll a feast to the whole world. My children gather, mom, close friends, and all together we celebrate until the morning! Congratulations to each other, treat delicious dishes, we light the Bengal lights, let the fireworks on the street ... in general, in every way there you have fun and task the symbol of the new year! "
Natalia festive dishes are usually preparing with Mom and Yana's daughter. The menu necessarily contains Salads "Olivier" and "Herring under a fur coat", a low-headed red fish with dill and a Hamon, which from Spain for singer is specially brought to friends. Natalia is preparing "Olivier" without sausage - with meat or chicken, homemade pickled cucumbers and mayonnaise of their own preparation. For the second salad, Gulkin uses exclusively barrel low-headed herring, and a grated green apple adds to traditional ingredients. Sigh or trout for a singer's ambassador buys a few days before the holiday on the market and she prepares her herself.
The outgoing 2019 year became for Natalia Gulkina rich on the events: the spring singer gave a large solo concert in Moscow, the autumn released the first autobiography book "Or maybe it's just a mirage ...", and also presented the design collection of bags.
All dishes for New Year's table Natalia is preparing herself, and help her mom and daughter
Recipes from Natalia Gulkina
"Russian salad":
Ingredients:
- Meat (beef or chicken) - 300 g
- Egg - 4 pcs.
- Potatoes - 350 g.
- Marinated cucumbers - 150 g.
- Carrot - 150 g
- Green onions - 100 g.
- Canned green peas - 400 g.
- Home mayonnaise - to taste.
- Salt - to taste.
Separately drunk: meat, potatoes, carrots, eggs. Ingredients cool, cut into cubes. Polka dots and fine cutting cucumbers "Throw" on a colander, onions finely cut, then add everything to the salad. Salt and fill mayonnaise.
"Herring under a Fur Coat"
Ingredients:
- Onion onion - 1 head.
- Herring low-headed barrel - 3 pcs.
- Green apple - 1 pc.
- Potatoes - 3 pcs.
- Carrot - 2 pcs.
- Beet - 2 pcs.
- Egg - 2 pcs.
- Home mayonnaise - 300 g
Potatoes, carrots and beets to boil in uniform, eggs - screwed. Herring clean and cut into thin small slices. Onions finely cut and scream with boiling water. The ingredients are laid out on a wide high plate of the ingredients. Louk lay out a thin layer, from above - herring, on her - an apple, grated on a fine grater. All abundantly lubricate mayonnaise. In a large grater, grate the potatoes, lay out a flat layer. From above - mayonnaise. Next - a layer of carrots, anoint mayonnaise. Top to grasp beets, also anoint mayonnaise. At the end - a layer of grated eggs. It is recommended to prepare a salad a few hours before the filing, so that you have to run.
On New Year's Eve Gulkin, most often performs, but if it turns out to stay at home, it collects all loved ones and friends
Photo: Personal archive
Home mayonnaise:
Ingredients:
- Olive oil - 200-300 ml.
- Egg - 2 pcs.
- Mustard - 1 tsp.
- Sugar - 1 pinch.
- Salt - 1/4 h. L.
- lemon juice - 1 tbsp. l.
Pepper, spices to taste
Beat eggs, add mustard, sugar, salt. Add lemon juice. We beat a lot of blender, slowly pouring oil into it. The longer we beat, the point of the mayonnaise it turns out. We add spices to taste and mix thoroughly.
Malossal fish with dill:
Ingredients:
- Flyl trout (Salmon) - 1 kg.
- Salt large - 2 tbsp.
- Sugar - 1 tbsp.
- dill - bundle.
- Pepper and other seasonings - to taste.
Wash fillet, dry, cut into plates, finely cut down dill. In grate with salt and sugar fillets, sprinkle with dill and fold the ribs to each other into the container - a plastic container with a hole in the lid. Remove the fish into the fridge for 10 hours. After 10 hours, get the container, merge the resulting liquid, turn the fillet to the uniform salmon and replace the refrigerator again. Another 10 hours of fish is ready to eat. If the cooked fish seemed a brass, it should be rinsed and wrapped for several minutes with a paper towel. Serve as an independent appetizer with lemon and greens or prepare sandwiches, such as creamy oil or philadelphia cheese.
Tip from Natalia Gulkina: Fish is best to buy on the market, and not in the store where it is kept for a long time. Ideal for fresh or cooled carcasses, but in no case frozen. Fish should have transparent eyes, pure gills. On the scales there should be no mucus - this is the first sign of frost and defrost. Try slightly pressing your finger to fish - there should be no dents on a quality product, and it should be smelling, and not fish.