Меню на Новый год 2026! Шикарный стол на Праздник! Готовлю 10 блюд: Салаты, Закуски, Торт

Меню на Новый год 2026. Шикарный стол на зимний Праздник. Будем готовить 10 разных блюд. Три салата: салат с креветками, салат со свеклой и апельсинами, необычный салат с блинчиками. Разные закуски – закуску грибочки, рыбный рулет, красивые бутерброды с красной рыбой и мясную закуску. Также приготовим красивую рыбную тарелку с копченой скумбрией, соленой сельдью и оливками. На горячее сделаем необычные мясные мешочки с грибной начинкой. И конечно же приготовим красивый и необычный торт с шоколадными шарами и нежным кремом.

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ИНГРЕДИЕНТЫ:
1. Мясная закуска 0:00
голень индейки большая – 2 шт.
оливки черные без косточки – 50 г
вяленые томаты – 30 г
соль
перец черный молотый
приправа для курицы – 1 ст. л.
сухой чеснок – 1 ч. л.
вода – 50 мл
зернистая горчица – 1 ст. л.

2. Торт шоколадный 4:39
(Диаметр формы 20 см)
Бисквит:
яйца – 5 шт.
сахар – 150 г
мука – 150 г
какао – 30 г
разрыхлитель – 0,5 ч. л.
соль
вода (молоко) – 50 мл
Сироп для пропитки бисквита:
сгущенное молоко – 1 ст. л.
вода – 2-3 ст. л.
Крем:
сливки 33% – 500 мл (400 мл + 100мл)
шоколад – 170 г
сахар – 100 г
желатин – 15 г
вода – 60 мл
Пирожное “Картошка” из бисквита:
сливочное масло – 100 г
сгущенка – 3-5 ст. л.

3. Рыбный рулет 12:50
минтай – 1 кг
желатин – 10 г
вода – 60 мл
майонез – 5-6 ст. л.
зеленые оливки без косточки – 1 банка (280 г)
молотая красная паприка – 1 ч. л.
куркума – 1 ч. л.
листья нори – 2 листа
соль
лавровый лист
перец горошком – 5 шт.

4. Салат с креветками 17:54
креветки (в панцире) – 900 г
яйца – 5 шт.
ананасы – 1 банка
сыр – 100 г
майонез
чеснок – 1-2 зубчика
укроп
лимон
растительное масло
сливочное масло

5. Закуска с красной рыбой 21:12
хлеб бородинский – 1 шт.
хлеб белый – 1/2 шт.
красная соленая рыба – 150 г – 200 г
сливочный сыр (творожный сыр) – 350 г- 400 г
оливки черные без косточки – 5-6 шт.
перец черный молотый
укроп

6. Салат со свеклой, фетой и апельсином 23:26
свекла – 1 шт. (350 г)
фета – 200 г
апельсин – 1 шт.
салатный микс – 60 г
Соус:
масло растительное – 2-3 ст. л.
уксус яблочный – 1 ст. л.
соль

7. Закуска “Грибочки” 26:51
Салат-основа:
яйца – 3 шт.
соленые огурцы – 2 шт.
шампиньоны консервированные – 1 банка (280 г)
лук – 1/2 шт.
майонез
перец черный молотый
Грибочки:
яйца – 10 шт.
чай черный – 2 ст. л.
майонез
горчица зернами – 2 ч. л.

8. Рыбная тарелка 32:02
скумбрия копченая – 1 шт.
скумбрия соленая – 1 шт.
красная рыба соленая – 200 г
оливки черные без косточки – 1 банка
оливки зеленые без косточки – 1 банка
листья салата
лимон

9. Салат “Волшебный” 35:00
(тарелка 28 см)
куриное филе – 1 шт. (300 г)
огурец – 250 г
яйца – 3 шт.
салатные листья – 180 г
майонез – 100-150 г
зеленый лук – пучок
приправа для курицы – 1 ст. л.
кунжутные семечки – 1 ч. л.
соль – по вкусу
черный молотый перец – по вкусу
масло сливочное – для жарки

10. Мясная закуска с грибами 38:28
свиная корейка – 800 г
шампиньоны – 500 г
яйца вареные – 2 шт.
чернослив – 100 г
лук – 1 шт.
орехи грецкие – 50 г
сыр – 50 г
соль – по вкусу
перец черный молотый – по вкус

Hello everyone. New Year’s is coming soon, and in this video I’ll show you my version of a festive menu. We’ll be making a chocolate cake, a mushroom appetizer, a fish roll, beautiful red fish sandwiches, and a meat appetizer. We’ll also be making three salads: a shrimp salad, a beetroot and orange salad, and a magical pancake salad. For the main course, we’ll bake stuffed meatballs in the oven. First, we’ll prepare the dishes that take the longest to prepare and can be made the day before the holiday. First, we’ll prepare the meat appetizer. It’s delicious, beautiful, and looks great on the festive table. This appetizer is a great substitute for store-bought sausage. Take two turkey drumsticks, preferably large ones. Carefully peel off the skin, being careful not to damage it. Trim all the meat from the bone. Do the same with the second drumstick. Chop the turkey bones as close to the joint as possible, but without damaging the skin. The casing for the meat snack is ready. Cut out all the tendons and membranes from the meat. This is not a quick process, so be patient. Cut the prepared turkey meat into small pieces. Transfer all the meat to a bowl. Salt everything to taste. Season with ground black pepper. Add 1 teaspoon of dried garlic, 1 tablespoon of chicken seasoning or unsalted meat seasoning. Add about 50 ml of water. Mix everything well. Cut about 50 g of black olives into small pieces. Cut 30 g of sun-dried tomatoes into pieces. Add the chopped tomatoes and olives to the bowl with the meat. Add 1 tablespoon of mustard seeds. Mix everything. Stuff the drumstick skins with the prepared meat. Sew the top closed with cotton thread. Place each drumstick individually in a baking sleeve. Tie the sides of the sleeve. Place everything on an oven tray. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Bake for about 15-20 minutes, then reduce the temperature to 150 degrees Celsius (300 degrees Fahrenheit) and bake for about another hour. Once the drumsticks are baked, remove them from the oven. While they are still hot, place a weight on top. I used a heavy cutting board. Leave them to cool like this. Once the meat has cooled, place it in the refrigerator. The meat has cooled and marinated. Remove it from the sleeves and remove the threads. Cut into portions. Arrange the appetizer beautifully on a platter and serve. The meat appetizer turned out very beautiful and delicious. Meat pairs beautifully with olives and sun-dried tomatoes, which give it a unique flavor. Be sure to make this meat appetizer; it’s delicious. Next, we’ll make a beautiful and very impressive chocolate cake. It’s a wonderful combination of sponge cake and delicate mousse. Let’s start with the sponge cake. Separate 5 eggs into yolks and whites. Pour the whites into a clean, dry bowl. Lightly salt the whites. Start beating with a mixer and gradually add 150 g of sugar. Beat the whites and sugar until stiff peaks form. Add the yolks one at a time to the beaten whites. Beat for about another minute until smooth. Pour 50 ml of water or milk into the beaten eggs and beat well again. Place approximately 150 g of flour, 30 g of cocoa, and 1/2 teaspoon of baking powder in a sieve. Sift everything into the beaten eggs in 3 additions. Gently fold the mixture with a spatula each time. You may need slightly more or less flour, based on the consistency of the dough. Transfer the finished dough to a baking sheet lined with parchment paper. Spread it evenly over the entire surface. Place everything in an oven preheated to 180 degrees Celsius and bake for about 12 minutes. Remove the finished sponge cake from the oven and let it cool completely. Remove the top crust from the sponge cake, if desired. Take a cake tin and cut out one circle of sponge cake according to the inner diameter of the tin. I used a 20 cm diameter tin. Line the baking tin with acetate film. Place the prepared sponge cake on the bottom. Take 1 tbsp of condensed milk and dilute it with about 3 tablespoons of water. Mix everything together. Soak the sponge cake with the prepared mixture. Break the remaining sponge cake into smaller pieces and place them in a food processor. Chop everything into crumbs. Since my food processor is small, I did this in three batches. Add 100 g of softened butter to the prepared sponge cake crumbs. and pour in about 3-5 tablespoons of condensed milk. Mix everything. The crumbs should stick together well and not fall apart. If they crumble, add a little more condensed milk. Divide the chocolate mass into 18 equal parts. Shape into round balls and place on a plate. Refrigerate the finished balls for 10 minutes. The balls will have set slightly. Cut six balls in half. Refrigerate everything again. Pour 15 g of gelatin into a bowl and add 60 ml of room temperature water. Mix everything and leave the gelatin to swell for 10-15 minutes. While the gelatin swells, break 170 g of dark chocolate into a bowl. Pour in about 100 ml of cream, out of the total amount of cream we will need to prepare the mousse. Melt the chocolate in a double boiler. Be sure to stir so that the chocolate does not overheat. Finally, when the chocolate has almost completely melted, remove it from the water bath and stir with a spatula until completely melted. Pour the 33% fat cream into a bowl. Start whipping at low speed with a mixer, then gradually increase to high speed. You’ll need 500 ml of cream for the cream. We’ve already poured 100 ml of cream into the chocolate, and are whipping the remaining 400 ml. When the cream thickens slightly, gradually add 100 g of sugar. As soon as the cream thickens, stop whipping immediately. Add the melted chocolate to the whipped cream in 2-3 additions, whisking briefly with a mixer after each addition. The gelatin has already swelled. Melt it in the microwave for 10-15 seconds in several additions, stirring after each addition. Heat the gelatin to approximately 60 degrees Celsius. The gelatin must be well heated so that it doesn’t immediately begin to thicken in the cold cream. Gradually pour the warmed gelatin into the prepared cream and beat with a mixer. Immediately assemble the cake. Pour about half the cream onto the prepared sponge cake. Spread it evenly over the bottom. Glue the halves of the balls to the sides, cut side down. Try to press the balls very firmly onto the film. Place 7 more balls in the center of the cake. Set aside 5 balls for decoration. Pour the remaining chocolate mousse over everything. Spread it evenly over the cake. Cover the cake with cling film and refrigerate for at least 4 hours. I left it overnight. The cake has set. Remove the pan and acetate film. If the mousse leaks between the chocolate ball and the film, you can carefully remove it with a knife. Transfer the cake to a serving plate. Decorate the top of the cake with the remaining balls. I also decorated the cake with mint leaves and blueberries. I defrosted the blueberries beforehand. The cake is ready to serve. It’s beautiful and unusual. It’s perfect for a holiday table. The delicate chocolate mousse pairs beautifully with chocolate sponge cake and potato pie. Make this cake and delight your loved ones. The third dish is a fish roulade. It’s unusual and very beautiful. This roulade immediately catches the eye on the table. Take the fish and cut it into large pieces. First, clean and wash the fish. Choose fish with few bones; I use pollock, but you can also use hake. Add about half a tablespoon of salt to boiling water. Place the prepared fish in this water. Add one bay leaf and about 5 black peppercorns. After the water boils, simmer the fish for about 15 minutes. Remove the cooked fish from the water and let it cool. While the fish is cooling, place 10 g of gelatin and 60 ml of water in a small bowl. Mix everything together and let the gelatin bloom for at least 10 minutes. Cut one jar of pitted green olives in half. I used a 280 g jar of olives. Once the fish has cooled, remove the bones, fins, and skin. Place the prepared fish in a food processor. Add 1-2 tablespoons of mayonnaise. Process until smooth. Periodically stir the fish in the bowl with a spoon to ensure even mixing. Since my bowl is small, I did this in three batches. Be sure to taste the finished fish mixture for salt and, if necessary, add salt to taste. Melt the bloomed gelatin in the microwave in several batches, stirring each time. Heat the gelatin to approximately 60 degrees Celsius (140 degrees Fahrenheit). Pour the melted gelatin into the fish mixture, mixing thoroughly. Divide the mixture into two roughly equal parts. Transfer one portion to a separate bowl. Add the chopped olives. Mix everything thoroughly. Add 1 heaping teaspoon of ground red paprika and 1 teaspoon of turmeric to the second portion of the fish mixture. Mix everything until smooth. The seasonings will give the mixture a pleasant yellow color. Place two sheets of nori on a silicone mat, overlapping each other. Place the fish mixture and olives on one side of the nori. Spread it evenly along one edge of the nori sheets. Carefully roll everything into a roll. A silicone mat is very helpful for rolling. You can also use a sushi mat instead of a silicone mat. This is the resulting roll; set it aside for now. Place plastic wrap on a silicone mat and spread the second fish mixture with seasonings on it. Spread it evenly to form a rectangle. The width of the rectangle should be approximately the same as the width of the prepared roll, and it should be long enough to wrap around the roll. Place the nori roll on top of the fish layer. Carefully wrap it in the fish mixture. Use your hands to smooth the roll out so it’s as round and even as possible. Press the ends of the roll together to eliminate any air pockets, and then roll the plastic wrap. Place the roll in the refrigerator to set for at least 4 hours; I did it overnight. Remove the finished roll from the plastic wrap. Cut into portions. Arrange the sliced ​​roll beautifully on a platter and serve. The fish roll turned out very beautiful and unusual. It’s perfect for any holiday table. For the fourth dish, we’ll prepare an original shrimp salad. This recipe is not only easy to make, but also requires only a few readily available ingredients. Place the lettuce leaves on a large platter. I used a 38 x 24 cm platter. Place the sliced ​​canned pineapple on top of the greens. Spread them along the bottom. You will need 1 can. I used pre-cut pineapple, but you can also buy rings and cut them into small cubes. Spread a layer of mayonnaise on the pineapples. Dice the eggs. You will need 5 hard-boiled eggs for the salad. Place the sliced ​​eggs on the pineapples. Spread them evenly. Spread a layer of mayonnaise on the eggs as well. Finely grate 100 g of cheese. Sprinkle the cheese over the salad. Now let’s prepare the shrimp. Slice 1 large clove of garlic. Pour a little vegetable oil into a frying pan and add a knob of butter. Add the garlic slices. Then add the peeled shrimp to the garlic. Fry the shrimp over high heat, stirring occasionally. For the salad, I used a 900g pack of frozen shrimp in their shells . I defrosted and peeled the shrimp. When the shrimp are lightly browned, immediately remove them from the pan. Let them cool slightly. Arrange the shrimp evenly on top of the salad. There’s no need to add the garlic slices . Drizzle a little lemon juice over everything. Finely chop a small bunch of dill with a knife. Sprinkle the dill over the salad. The salad is ready and ready to serve. This shrimp salad is very tasty and unusual. It combines all the ingredients perfectly. If you love sweet and salty combinations, you’ll definitely love this salad. This salad is perfect for any holiday table. Next, we’ll prepare an appetizer with red fish. This is a beautiful, vibrant, and delicious appetizer that will brighten any holiday table. Cut out circles from the bread using a cookie cutter or a salad or side dish cutter. I use Borodinsky and white bread. If desired, you can make croutons in the oven with the remaining bread scraps. Spread cream cheese on top of the bread circles using a nozzle for a more attractive finish. For 19 sandwiches, I needed 350 g of cream cheese. You can also use cottage cheese or cream cheese. Place all the bread circles on a large round platter. I place the appetizer on dark bread in the center. I make the second circle using white bread. And the last, large circle is made from sandwiches on dark bread. About 150 grams of salted red fish is cut into pieces. Place the sliced ​​red fish in the center of each sandwich. Garnish the appetizer with a small sprig of dill. Cut 5-6 black olives into circles. Place an olive ring on top of the fish. Season each sandwich with a little ground black pepper. The red fish appetizer is ready. The sandwiches turned out beautiful and unusual. They are easy and quick to prepare. Sixth, we will prepare a salad with beets, feta, and orange. The perfect combination of ingredients makes it unusually tasty and beautiful. Preparation is extremely simple and quick. First, let’s prepare the ingredients. Cut the baked beets into slices, then into small cubes. You can use boiled beets instead of baked ones. But baked is better, as it is less watery. Transfer the sliced ​​beets to a plate or bowl. Drizzle with 1 tablespoon of vegetable oil. Mix everything together. This is done so that the beets don’t stain the other ingredients as much. Peel one orange down to the pulp. Carefully cut out the segments with a knife, removing the membranes. Cut the orange pulp into pieces. Remove any seeds. Cut 200 g of feta cheese into small cubes. Add the salad. Arrange the mixed salad greens on the platter. I used 60 g. If you have large leaves, it’s best to tear them into smaller pieces or cut them with a knife. Distribute the salad over the entire platter. The diameter of my platter is 28 cm. Place the prepared beet pieces on the greens. Distribute them evenly over the salad. Place the prepared orange pieces on top. We also distribute them evenly over the salad. Next, add pieces of sliced ​​feta cheese. Prepare the salad dressing. In a small bowl, add a little salt, 2 tablespoons of vegetable oil , and 1 tablespoon of apple cider vinegar. Mix everything well until the salt dissolves. You can replace the apple cider vinegar with lemon juice or 9% table vinegar; you’ll need 1/2 tablespoon. Spoon the prepared dressing evenly over the salad. Sprinkle everything with peeled seeds. The salad is ready and ready to serve. This beetroot, orange, and feta salad is beautiful and festive. The orange gives the salad its unique flavor, the greens add a light touch, and the feta adds a pleasant salty taste. Be sure to make this salad; it’s delicious. Next, we’ll prepare the “Mushrooms” appetizer. It’s an original and impressive dish that will grace any holiday table. It’s easy to prepare, and the taste is sure to delight all your guests. First, prepare the base salad for the mushroom glade. Cut 2 pickled cucumbers into small cubes. Cut the marinated mushrooms into small pieces. You will need 1 can of canned champignons weighing 280 g . Dice 3 boiled eggs. Cut half an onion into small cubes. Place the mushrooms, chopped eggs, cucumbers , and onion in a bowl. Season everything with a little salt and ground black pepper. Dress with mayonnaise and mix everything together. Place the prepared salad on a serving platter and spread it evenly over the bottom. Prepare the mushrooms. Place 2 tablespoons of black tea in a teapot and pour boiling water over it. Let the tea steep for about 15 minutes. Cut off about a third of the boiled eggs. Cut off the blunt end of the egg; it looks more like a mushroom cap. Since I’ll be making 10 mushrooms, I used 10 eggs. Remove the yolks from each egg halves and place them in a separate bowl. Pour the already brewed tea into a saucepan. Add all the future mushroom caps. Place the saucepan over low heat. Once boiling, simmer the eggs for about 10 minutes. After removing the saucepan from the stove, I let the eggs steep in the tea leaves for another 5 minutes. Remove the eggs to a paper towel. Mash the prepared yolks with a fork. Season with salt to taste. Season with ground black pepper. Add 2 teaspoons of mustard seeds; regular mustard can also be used. Season the filling with mayonnaise and stir. Fill the remaining egg halves with the prepared filling. These will serve as the mushroom stems. Place the filled eggs on an improvised bed of lettuce. Chop a bunch of dill with a knife. Sprinkle the chopped dill between the mushrooms. Decorate the bed with parsley leaves. I also used frozen peas for garnish. Cut one cherry tomato into small pieces. Place the tomato slices around the improvised bed of mushrooms. You can also use other vegetables or herbs, such as green onions and corn, to decorate the bed. Stuff the mushroom caps with the same filling as the stems. Don’t put too much filling so that the cap fits easily onto the stem. Now we place all the caps on the mushrooms. The appetizer is ready and ready to serve. The mushroom appetizer turned out very beautiful and original. It is perfect for any holiday table. It is easy to prepare and uses the most common ingredients. Next, we will prepare the fish platter. It is very simple to prepare and looks beautiful on the table. Take the smoked mackerel and make a cut along the entire spine. Carefully separate the flesh from the bones with your hands. I bought the fish already without the head and entrails. In the same way, separate the second half of the fillet from the spine and bones. Remove any remaining bones. Cut off the fins. Cut the mackerel fillet into portions. I did not remove the skin so the fish would look more beautiful on the plate. But, you can remove it if you wish. Place the prepared mackerel on one side of a round platter. First, place one half of the fish. And place the second half next to it. Cut the salted mackerel into portions. I cleaned it of bones first, using the same method I showed for the smoked mackerel. Place the pieces of salted mackerel on the other half of the platter. Place lettuce leaves in the center of the platter, on top of the mackerel on one side. Cut the salted red fish fillet into strips. You’ll need about 150-200 g of red fish. Fold each piece like an accordion and place it on the platter between the mackerel pieces. Place one can of pitted black olives in the center. Add another can of pitted green olives. Cut the lemon in half. Cut about a quarter of the lemon into thin slices. Fold the lemon slices in half and insert them on the sides of the platter. The fish platter is ready to serve. The fish platter turned out very beautiful. It’s quick and easy to prepare. This plate can be prepared in advance, covered with cling film, and stored in the refrigerator until guests arrive. The ninth salad we’ll prepare is the “Magic” salad. It’s delicious, and the ingredients are all readily available and few in number. This salad is quick and easy to prepare. It’s perfect for both a holiday meal and an everyday meal. First, prepare the meat. Take 300g of chicken fillet, wash it, and pat dry with paper towels. Season the meat with salt on all sides and sprinkle with curry powder. Rub the mixture thoroughly into the meat with your hands. Place the prepared fillet in a preheated frying pan with vegetable oil. Fry over high heat until golden brown, about 2 minutes on one side, then on the other. When the meat is browned on both sides, pour half a cup of boiling water into the pan and cover with a lid. Reduce the heat to low and simmer the fillet, covered, for about 15-20 minutes. Once the chicken fillet is cooked, remove it from the pan and let it cool slightly. Once cooled, slice the chicken fillet lengthwise, then cut into small strips. Crack 3 eggs into a bowl. Season with a little salt and ground black pepper. Mix everything until smooth. Grease a well-heated frying pan with butter. Pour in a third of the egg mixture and fry first on one side, then flip. Cook for just a few seconds on the other side and remove from the heat. Fry 3 egg pancakes from this mixture. While the pancakes are still warm, roll them into tubes and let them cool completely. After cooling, cut the egg pancake tubes into rings. Try to keep the rings from falling apart. First, cut 250 g of cucumbers into slices. Then cut the slices into strips. Chop a small bunch of green onions. For convenience, transfer the mayonnaise to a piping bag. Add the salad. Place the mixed salad on the bottom of a large round plate. I use one 180 g packet of lettuce. The diameter of my plate is 28 cm. Spread a mayonnaise net over the salad. Place the sliced ​​chicken breast on top. Spread a mayonnaise net. The next layer on the plate is sliced ​​cucumber. Spread more mayonnaise. Carefully arrange the egg rolls on top. Garnish with green onions. Sprinkle with sesame seeds. The sesame seeds can be replaced with chopped nuts. The salad is ready to serve. The Magic Salad turned out very tasty and beautiful. The lettuce leaves and egg rolls give the salad a vibrant appearance, the fresh cucumber adds juiciness, and the meat adds satiety. Prepare this simple salad; I think you’ll love it too. For the main course, let’s make a Meat Appetizer with a Secret. This dish turns out beautiful, unusual, and is perfect for a holiday table. First, prepare the filling. Dice 2 boiled eggs. Chop 50 g of walnuts with a knife into smaller pieces. Wash 100 g of prunes, pour boiling water over them , and let them steep for 10 minutes. Cut the prepared prunes into small pieces. Thinly slice 0.5 kg of fresh champignons. Cut 1 onion into quarter rings. Pour a little vegetable oil into a hot frying pan and add the sliced ​​mushrooms. Fry over high heat until all the liquid has evaporated. Once all the liquid has evaporated, pour a little vegetable oil into the pan and add the chopped onion. When the onion is golden brown, season with salt and pepper to taste. Stir and remove from heat. Place the fried mushrooms, chopped eggs, prunes , and walnuts in a bowl. Season the filling with a little salt. Mix everything together. Prepare the meat. Cut about 800 g of pork loin into slices about 1 cm thick or slightly thinner. Beat each piece of meat with a hammer on both sides. Salt and pepper the prepared meat to taste. Distribute all the seasonings evenly over the meat. Place each chop on a board and put about a tablespoon of the prepared filling on it. Roll everything into a pouch. Secure the ends of the meat with skewers. Prepare all the chops in this way. I got 13 stuffed meatballs from this amount of ingredients. Grease a baking dish with vegetable oil. Place all the prepared meatballs in the dish. Preheat the oven to 180 degrees Celsius. Bake for approximately 35 minutes. While the stuffed meatballs are baking, grate 50 grams of cheese on a coarse grater. When the meatballs are cooked, remove them from the oven. Remove the skewers from the hot meatballs. Sprinkle each meatball with grated cheese. Return to the oven for about 3 minutes, until the cheese melts. This secret meat appetizer turned out very tasty and filling. This unusual presentation will pleasantly surprise all your guests. If you liked this version of the New Year’s menu, be sure to like and leave a comment. Subscribe to my channel so you don’t miss new videos. This was Oksana Pashko. Cook deliciously! Cook with pleasure!