Simple recipes with aspic! Prepare your own vegetable, egg or fish delicacies!

You meet him mainly at parties or in a delicatessen.

But you can prepare it relatively easily at home.

With our recipes for homemade aspic, you can easily conjure up all its various variants.

The result will be a tasty delicacy, from which you can create an unusual aesthetic experience by carefully arranging the individual ingredients.

The advantage is that very diverse ingredients can be used in it, from boiled or sterilized vegetables to eggs, sausages or meat to cheese and herbs.

Colorful aspic cake

In our recipe, the cake is made from only two ingredients, eggs and peas, but of course you can also add other vegetables, sausages or cheese. It just depends on your imagination and taste preferences.

Ingredients:

• 5 hard-boiled eggs
• 200 g of frozen peas
• 45 g of gelatin
• 1500 ml of vegetable broth
• 300 ml of sour cream
• chives for garnish
• salt pepper

Method:

1. Blanch the peas in hot salted water for 5 minutes.
2. Cool in cold water and set aside.
3. Peel the hard-boiled eggs and cut them into quarters or slices.
4. Dissolve the gelatin in cold water according to the instructions on the package and mix it more thoroughly.
5. Heat the vegetable broth, season it with salt and pepper.
6. Add gelatin to the broth, mix and let cool slightly.
7. Pour a little gelatin into a cooled cake or pudding mold.
8. Then pour about two-thirds of the amount of peas onto the gelatin and let it harden for a while.
9. Then place egg slices or quarters in the mold and cover with gelatin again and let it harden.
10. Do this until you have filled out the entire form. The number of layers depends on the height of the mold you want to use for the cake.
11. Finally, mix a small amount of gelatin with three tablespoons of water, a little stock and sour cream.
12. Pour on top of the mold and leave to harden in the fridge.

You can easily use the aspic cake as an unusual snack for a visit or as a treat at a celebration.

Homemade aspic with poultry meat

Do you have a piece of chicken or turkey left at home? You can easily use it to enrich this variant of aspic dish.

Ingredients:

• 5 hard-boiled eggs
• 300 g of chicken or turkey breast
• 1 capsicum
• 1 carrot
• 1 parsley
• 50 g of olives
• 1 package of gelatin
• Bay leaf
• vinegar
• salt pepper

Method:

1. Rinse the chicken or turkey breast, put it in a pot with water, add the peeled carrot, parsley and bay leaf.
2. Cook for approximately 30 minutes.
3. In the meantime, wash the pepper, remove the core and cut it into strips.
4. Remove the meat from the broth and cut into pieces.
5. Strain the broth, salt and pepper.
6. Place about one and a quarter cups of broth in a pot along with a little vinegar.
7. Prepare the gelatin according to the instructions and then add it to the broth.
8. Mix and add the meat cut into pieces, peppers and olives.
9. Then pour the mixture into the mold in which you want to let the aspic solidify.
10. Allow to cool and then place in the refrigerator.

Serve this chicken in aspic with cherry tomatoes on lettuce, drizzled with balsamic vinegar and olive oil.

Eggs with vegetables in aspic

If you have an excess of eggs in stock at home, use them to prepare this tasty delicacy enriched with healthy vegetables.

Ingredients:

• 4 eggs
• 80 g of ham
• 40 g of black olives
• 1 onion
• 1 capsicum
• 1 carrot
• 150 ml of dry white wine
• 400 ml of water
• 1 package of gelatin
• watercress
• Bay leaf
• vinegar
• salt pepper

Method:

1. Peel and finely chop the onion and carrot.
2. Heat the wine and water in a pan, add the onion, carrot, pepper and bay leaf and bring to a boil.
3. Cook over low heat for 10 minutes.
4. In the meantime, hard-boil the eggs.
5. Cool the boiled eggs, peel them and cut them in half.
6. Wash and cut the pepper into strips.
7. Cut the slices of ham into smaller pieces.
8. Place the ham, watercress, egg and paprika in the prepared bowls or molds for aspic.
9. Drain the onion with the carrot.
10. Remove approximately 350 milliliters of stock and season with a teaspoon of vinegar and salt.
11. Dissolve the gelatin according to the instructions on the package in cold water and then mix it with the stock.
12. When completely dissolved, pour over the mixture of ingredients in the bowls.
13. Let it harden and put it in the fridge for at least 3 hours.

Ham rolls with horseradish in jelly

One of the most classic dishes at many banquets. The rolls can be filled with various types of spreads, the one with horseradish is especially popular, which gives the dish a spicy taste.

Ingredients:

• 20 slices of ham
• 1000 ml of water
• 1/2 cup vinegar
• 3 teaspoons of sugar
• 2 bags of gelatin
• clove
• allspice
• salt pepper

Filling

• 1/2 cup butter
• 3 slices of cheese
• 1 tbsp Dijon mustard
• 2 tablespoons of horseradish
• 4 hard-boiled eggs
• 300 g of salami cut into small pieces
• 5 pickles
• 1 bell pepper
• 2 tablespoons of mayonnaise
• 1 onion
• sweet pepper
• salt pepper

Method:

1. Combine water, pepper, allspice, cloves, vinegar, and salt in a large pot and bring to a boil.
2. Prepare the gelatin according to the instructions and then add it to the warm broth, mix thoroughly.
3. Mix butter, sliced cheese and egg yolks in a bowl.
4. Add chopped cucumbers, salami, onion, mustard, horseradish, mayonnaise and spices.
5. Mix thoroughly and fill the ham rolls with the mixture.
6. Place the rolls in a baking dish, cover them with half of the gelatin and let them harden slightly.
7. Add a slice of hard-boiled egg, cucumber and a piece of pepper and cover with the rest of the aspic.
8. Leave to cool in the fridge.

Fish in aspic dressing

In addition to classic carp, you can also use trout or salmon to prepare this recipe. You can fillet the fish or cut it into pieces.

Ingredients:

• 1 fish
• 1 onion
• 2 hard-boiled eggs
• 1 carrot
• fresh parsley
• 1 package of gelatin
• Bay leaf
• allspice
• salt pepper

Method:

1. Wash and clean the fish.
2. Cut off the fish’s head, tail, fins and backbone.
3. Boil the cleaned vegetables with spices in a pot of water for 25-30 minutes.
4. Then add the fish cut into pieces to the pot with the vegetables and cook until soft.
5. Then remove the pieces of fish, arrange them in the bowl or bowls you want to use for the aspic.
6. Drain the fish stock and add gelatin to it, which you pre-prepared according to the instructions.
7. In the meantime, chop the cooked carrot and onion and add half the amount to the fish, along with the sliced hard-boiled egg and fresh parsley.
8. Then fill the bowl halfway with the broth with gelatin and let it harden.
9. Add the rest of the vegetables, the egg and cover with aspic again.
10. Let it harden and put it in the fridge.

Original drowned in aspic

Utopenci, or spekáčky with onions in a sweet and sour pickle, are a Czech classic. An interesting variant with spekáčky or sausages can be prepared according to this recipe, which is especially popular in Germany.

Ingredients:

• 8 legs of spekáček or sausages
• 3 eggs
• 3 cups of beef broth
• 1/2 cup celery
• 1/2 cup of water
• 1 package of powdered gelatin
• salt pepper

Method:

1. Hard-boil your eggs.
2. In a bowl, mix the water with the gelatin according to the instructions on the package.
3. Then pour the mixture into the warm beef broth and mix well.
4. In the container in which you want to prepare the aspic, put the bacon, either whole or cut into rounds, as well as peeled and chopped hard-boiled eggs and pieces of celery.
5. Then slowly pour the gelatin mixture over everything.
6. Place the container in the refrigerator for at least 4 hours.
7. Then you can tip the drowned in aspic out of the container.

Some information about aspic

The word aspic refers to a jelly that is prepared from a broth that mainly contains tendons, skin, bones and other parts that are rich in collagen. Currently, for home use, for greater ease and speed, pre-prepared gelatin in powder or in the form of slices is used.

The use of jelly in the food industry is several centuries old, it was originally used as a preservative that allowed food to be kept fresh for several days without drying out. Ready aspic can be kept in the cold for up to 5 days. One of the benefits of aspic recipes is that you can add almost anything you like to them. Most often, aspic is used to coat various types of vegetables, eggs, sausages, meat and fish.

Tips and tricks with aspic

If you want to be really satisfied with the result, do not try to speed up the solidification of the aspic. Before turning it out of the mold, let the aspic really harden completely, otherwise it will tear when you turn it out. When creating the aspic, let its individual layers with different ingredients solidify well. Finally, it is recommended to cover the container with food foil so that the upper part of the aspic does not dry out.

You can let the aspic harden in classic cake tins, in a baking pan or in small pots, but there are also special tins of various shapes designed directly for aspik, the ones in the shape of the so-called venison back, which have a non-stick surface, are especially popular. More difficult tipping can be helped by heating the mold from below with warm water.

Aspic is not jelly

The word aspic is mainly used for salty dishes, i.e. various cold dishes, vegetables, sausages, eggs, cheeses or meat in jelly. The word jelly is used for sweet desserts.