Menu for the Easter table. I cook 9 Dishes: Salads, Appetizers, Fish and Meat

Menu for the Easter holiday table. I cook 9 dishes: Curd Easter, Eggs, Salads, Appetizers, Fish and Meat
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INGREDIENTS:
1. Meatloaf 0:00
meat (pork tenderloin) - 1 kg
chopped bacon - 10 strips
garlic - 5 cloves
marjoram - 2 tsp.
salt - to taste
ground pepper - to taste
2. Mimosa Sandwiches 3:33
loaf - 1 pc.
sardine - 1 can (240 g)
carrots - 1 pc.
eggs - 2 pcs.
mayonnaise
dill
3. Caramel cottage cheese Easter 5:53
cottage cheese 9% - 600 g
boiled condensed milk - 250 g
walnuts - 150 g
butter - 100 g
cream 20% (sour cream 20%) - 100 g
4. Hake in sweet and sour sauce 9:20
hake - 1 kg
Sauce:
vegetable oil - 50 ml
soy sauce - 120 ml
tomato paste - 40 g
honey - 10 g
pomegranate syrup - 20 g
ground sweet paprika - 10 g
ground black pepper
salt to taste
5. Decorating Easter eggs 12:10
white boiled eggs
napkins with drawings
raw protein - 1 pc.
6. Canapes 14:07
sausage - 200 g
pitted olives - 50 g
cucumbers - 200 g
Feta cheese - 200 g
skewers - 30 pcs.
7. Egg salad 14:59
boiled eggs - 2 pcs.
tomatoes - 2 pcs.
cheese - 100 g
canned corn - 1/2 can (150 g)
mayonnaise - 3 tbsp. l.
parsley - bunch
8. Broccoli salad 16:47
broccoli cabbage - 500 g
salt - 0.5 tbsp. l.
cherry tomatoes - 150 g
feta cheese - 200 g
seeds - 20 g
thick unsweetened yogurt - 3 tbsp. l.
ground black pepper - to taste
garlic - 1 clove
9. Meat under a vegetable coat 20:14
meat (pork loin) - 1 kg
cheese - 200 g
sour cream - 150 g
tomatoes - 2-3 pcs.
boiled potatoes - 3-4 pcs.
onion - 1-2 onions
ground black pepper
ground sweet paprika - 2 teaspoons
salt
vegetable oil - for greasing the pan
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