Summer has come. And when we can kind of afford to eat a lot of fruits and vegetables, we sometimes lack imagination and imagination to cook everything properly.
Only in the summer do we manage to pamper ourselves for real delicious vegetables, fruits and berries. Juicy sweet watermelons, aromatic melons, fresh strawberries, peaches, plums, herbs, cucumbers, tomatoes and other seasonal products come to our tables truly ripe, tasty and full of vitamins only in summer. Therefore, we will take advantage of the moment not only to keep our figure in shape, but also to replenish vitamin reserves our body.
The summer menu should be light, at the same time satisfying, tasty and nutritious. Below are the recipes to make your summer recipe just that:
Ingredients:
300 g strawberries
2 lemons
1 avocado
8 peeled boiled shrimp,
½ bunch of basil,
2 tbsp vegetable oil,
3 tbsp raspberry vinegar
1 stack natural yogurt,
salt, sugar, pepper - to taste.
Preparation:
Slice the strawberries. Grate the zest of 1 lemon, squeeze the juice from both lemons. Peel the avocado, remove the core, cut the flesh into thin strips, cut in half and drizzle lemon juice... Combine strawberries, avocado and shrimp. Mix the vegetable oil, vinegar, salt, pepper and sugar and pour this mixture over the salad. Mix yogurt with lemon zest and season salad with this sauce. Ready dish garnish with basil leaves.
Ingredients:
4 large tomatoes,
1 red onion
10 pitted olives,
4 tablespoons olive oil,
2 tbsp lemon juice
1 tbsp liquid honey,
3 cloves of garlic,
1 tsp dried basil,
¼ tsp ground chili,
¼ tsp ground black pepper
salt.
Preparation:
Wash the tomatoes, make cross-shaped cuts on them and pour boiling water over them for a few seconds. Then immediately drop them into cold water and peel off. Cut the olives in half lengthwise, cut the onions into rings, and cut the tomatoes into 4 parts, remove the partitions and seeds from them. Place the tomatoes with the inside down on a flat plate, place another plate on the tomatoes and put a jar full of water on top, leave the tomatoes in this state for 15-20 minutes. At this time, make a dressing with vegetable oil, lemon juice, honey, salt, basil, pepper and garlic, passed through a press. Put tomato "petals" on a dish, put onion rings and olives on top, if there is a sprig of basil, you can decorate with it ready salad... Pour the resulting dressing over the salad and serve.
Ingredients:
1 large eggplant,
2 tomatoes,
100 g feta cheese or feta cheese,
a bunch of lettuce,
50 gr. shelled walnuts,
greens,
1 s.l. mustard,
1 tsp honey,
3 tbsp lemon juice
olive oil,
2 cloves of garlic
ground pepper,
salt.
Preparation:
Cut the eggplants into half rings, salt and leave for 15 minutes. Make a salad dressing with pressed garlic, mustard, honey, lemon juice, salt, pepper and olive oil. Rinse the eggplants in water and dry on a napkin. Fry the eggplants in olive oil until golden brown. Pour the dressing over the finished eggplants and leave to marinate. Cut the tomatoes into thin slices and the cheese into cubes. Add tomatoes and feta cheese to the eggplant. Put lettuce leaves on a flat dish, eggplant with tomatoes and feta cheese on them. Sprinkle the salad with finely chopped herbs and chopped walnuts.
Tuna salads cook very quickly, they are light and nutritious. They can be seasoned with lemon juice, olive oil, own tuna juice, garlic vinegar.
Ingredients for 2 servings:
Canned tuna in own juice 1 can
Chicken egg 2 pieces
Onion 1 piece
Tomatoes 1 piece
Cucumbers 2 pieces
Arugula to taste
Preparation:
1. We take out the tuna from the jar and put it on a napkin so that the excess juice is stacked and absorbed into it. Peel the cucumbers and cut them into round slices. We also cut the tomato into thin round slices. Boil the egg, peel and cut into four slices. Attention, the egg does not require refrigeration, it must remain warm. Peel the onion and cut into rings. If the onion seems to be bitter, then you can soak it a little, but so that it does not become soft.
2. We take a large plate. Put lettuce or arugula leaves on the bottom, put cucumber slices in a circle, put a tomato in the middle, put an onion on it, and put tuna on top with a slide, decorate with slices of a warm egg. I prefer tuna juice and garlic vinegar as a salad dressing.
Sorrel soup is good both hot and cold. The main ingredient in this soup is, of course, sorrel.
Ingredients:
- beef (brisket on the bone) - 400 g. You can also use chicken (½ pc.)
- potatoes - 4-5 pcs.;
- carrots - 1 pc.;
- onion - 1 pc .;
- fresh sorrel - bunch (200-300g).
- parsley or dill (to taste);
- butter - ¼ pcs.;
- egg - 2 pcs.;
- salt, ground pepper (to taste).
Cooking method:
1. Rinse the meat, cover with cold water, salt and cook until cooked for 1-2 hours, constantly removing the resulting foam for transparency of the broth.
2. Dip the diced potatoes into the hot broth and cook for 15-20 minutes.
3. Chop carrots and onions and fry in vegetable oil.
4. Rinse sorrel and parsley and chop finely enough.
5. Melt a piece in a small saucepan butter, add a little meat broth and put chopped sorrel with parsley. Darken the sorrel, stirring constantly for about 5 minutes.
6. Add to the broth with potatoes: sorrel and carrots with onions
7. Season with ground pepper, quickly bring to a boil and immediately remove from heat.
8. Serve the soup hot, adding a spoonful of sour cream and half a boiled egg.
It will also be very tasty if you add a little lemon juice. The taste becomes richer, more fun!
Buckwheat porridge can be called one of the most delicious and popular. And what she is ... Pilaf, jelly, pancakes or pancakes are made from buckwheat. Today we suggest you try to make buckwheat pancakes with honey.
Ingredients:
1 tbsp olive oil (can be replaced with refined vegetable oil)
eggs - 1 pc
1 and 1/4 cups flour
2 tbsp. l. honey
1/2 tsp soda
1 lemon wedge, squeeze juice
salt - 1/4 tsp
1.5 cups cold milk
buckwheat flakes - 1/2 cup
Preparation:
1. Pour buckwheat flakes, salt into a deep bowl, break eggs and add honey, lightly beat the mixture with a fork, and pour over milk. Squeeze out the lemon juice and leave for 15-20 minutes to swell slightly.
2. Then sift the flour and baking soda into a bowl, stir gently with a fork. The mixture should remain a little lumpy, but should not become smooth or the pancakes will be “rubbery”. Add oil and mix without achieving a uniform consistency.
3. Heat vegetable oil in a wide frying pan and fry the pancakes. Put the finished pancakes on a hot plate in a stack. Serve with condensed milk or jam.
Ingredients:
- 500 gr. pumpkin
- ½ package (350 g) Millfey spinach in leaves
- 3 apples
- 2 carrots
- 2 slices of black bread
- 3 tbsp. l. olive oil
- Salt, pepper (to taste)
Cooking method:
1. Peel the pumpkin and cut into cubes. Chop the apple and carrot as well. Boil everything until tender, grind with a blender and add salt and pepper to taste.
2. Pre-defrost the spinach and squeeze. Fry it in olive oil and whisk in a blender.
3. Prepare the croutons: thinly cut the bread and dry it for 10-15 minutes in an oven preheated to 70-90 ° C.
4. Pour spinach soup on one side of the plate and pumpkin soup on the other at the same time. Pour in a string of olive oil. Serve with croutons.
(Photo: Slava Pozdnyakov. All rights belong to Bonduelle-Kuban LLC)
Ingredients:
eggplant 2 pcs. total weight 700 g
zucchini (or zucchini) 2 pcs. total weight 700 g
tomatoes-1kg
bulgarian pepper-2 pcs.
onions 1-2 pcs.
olive oil-2 tablespoons
garlic-2-3 cloves
greens-basil and thyme,
salt to taste
pepper to taste
Preparation:
Bake the peppers for the sauce. To do this, put the peppers in a baking bag and put them in an oven preheated to 180 degrees for 30-40 minutes.
Cut the eggplants into slices, salt and leave for 15-20 minutes. Then rinse them under cold water and pat dry on a paper towel.
Cut the courgettes into slices.
Cut the tomatoes (700 g) into slices.
Fry finely chopped onions in a frying pan in a little olive oil.
Peel off the remaining tomatoes. To do this, you need to make a cross-shaped incision on the tomatoes and pour boiling water over them for a few minutes. After that, the skin will come off very easily. Cut the tomatoes into cubes and add to the skillet with the onions.
Add peeled and chopped peppers.
Simmer for 5-7 minutes and then grind in a blender. You don't have to grind.
Pour the prepared sauce into the bottom of the mold.
Alternating, put in the form the circles of eggplant, zucchini and tomatoes.
Grind the garlic and salt separately, add olive oil, herbs and spices to taste. Mix everything well and pour over the vegetables.
Cover the tin with foil and place in the oven for 20 minutes. Then remove the foil and bake for another 15-20 minutes. Ready!
Ingredients for 4 servings:
250 g flour, 1 pinch of salt and sugar, 1 bag of dry yeast, 7 tablespoons, tablespoons of olive oil, 2 onions, 500 g cherry tomatoes, 1-2 tablespoons of tomato paste, 1 tsp. oregano spoon, ground black pepper, grated cheese, basil leaves
Preparation:
From flour, yeast, salt, sugar, 3 tablespoons, tablespoons of olive oil, 120 ml of water, make a dough and leave to rise for 40 minutes.
Roll out the dough, make 4 cakes with a side, put them on a baking sheet. 3. Chop the onion and tomatoes, put on the flat cakes greased with olive oil and tomato paste, bake for 15 minutes at 220 ° C. Sprinkle with grated cheese and garnish with herbs before serving.
Ingredients for 2 servings:
1 chopped gilthead, 1 clove of garlic, 2 tablespoons of olive oil, 1 table, spoon bread crumbs, 1 table, a spoonful of chopped herbs (thyme, lemon balm), salt, ground black pepper, 1 lemon
Preparation:
Wash and dry the fish. Chop the garlic. Mix oil with breadcrumbs, herbs and garlic, season with salt and pepper.
Wash the lemon, cut into circles, and then - in half.
Place the fish on a baking sheet lined with baking paper. Make cuts on the top of the fish, season with salt. Place a slice of lemon in each cut.
Sprinkle fish with breadcrumbs with herbs and roast in the oven for 20-30 minutes at 200 ° C.
Ingredients for 4 servings:
15 g of yeast, 1/2 teaspoon of honey, 300 g of flour, 1 teaspoon of salt, 6 tablespoons each, tablespoons of water and olive oil, 1/8 l of white wine, 1 bunch of herbs, 2 tablespoons of a mixture of herbal seeds ( coriander, dill, lovage), a few sage and rosemary leaves
Preparation:
Mix yeast with honey in a cup, let it brew for 10 minutes, then stir to a liquid consistency. Rinse the herbs, dry and chop.
Sift flour on a board with a slide, make a depression in the middle and pour yeast into it. Mix everything well.
Add salt, water, oil, wine, chopped herbs and seeds. Knead the dough and let it rise (40 minutes).
Roll out the dough into a cake. Top with sage and rosemary leaves. Brush the tortilla with olive oil. Allow to rise for another 15 minutes, then bake in the oven at 200 ° C until golden brown for about 20 minutes.
Ingredients for 4 servings:
1 lemon, 2 tablespoons of butter, 4 trout fillets, 500 g of red onions, 1 tablespoon of sugar, 50 ml of red wine, 50 ml apple juice, salt, ground black pepper, a pinch of cinnamon and caraway seeds, mint leaves
Preparation:
Lemon pour hot water and dry. Cut long strips from the zest and lightly fry them on 1 table, a spoonful of oil. Cut the lemon in half, squeeze out the juice.
Wash and dry the fish, sprinkle with lemon juice. Let the juice absorb.
Peel the onion and cut into rings. Heat sugar in a frying pan until golden brown, pour in apple juice and wine.
Add onion, salt, pepper, season with cinnamon and caraway seeds. Simmer covered with constant stirring for several minutes.
Dry the fish, salt and fry on 1 table, a spoonful of oil for 3-5 minutes on each side. Sprinkle with pepper, put on onions, garnish with zest strips and mint leaves.
Ingredients:
200 gr. fresh cherries,
2 apples,
2 pears
2 tbsp lemon juice
2 tbsp icing sugar,
150 ml heavy cream
150-200 ml of white yogurt,
2 tsp vanilla sugar.
Preparation:
Rinse the cherries well and remove the pits. Peel and core apples and pears. Cut apples and pears into small cubes, drizzle with 2 tsp. lemon juice, sprinkle with icing sugar. Add cherries to apples and pears and stir gently, being careful not to crush the cherries. Whisk the vanilla sugar cream until whisking while whisking, add the yogurt and remaining lemon juice. Place the salad in bowls and garnish with whipped cream and yogurt.
Ingredients for 4 servings:
Mango -2 pieces
Sugar -1 tablespoon
Grated lime zest - 1/2 teaspoon
Lime juice -1 tablespoon
Ricotta cheese -1.5 cups
Preparation:
1. Peel and seed the mango and cut into small cubes. Transfer to a bowl and sugar, juice and lime zest. Stir and let sit for 20 minutes.
2. In the meantime, beat the ricotta with a mixer and place in the bowls. Top with mango and serve immediately.
Ingredients for 6 servings:
Pomegranate seeds 1 cup
Pomegranate juice ⅔ glass
Lemon juice 1 tablespoon
Milk 275 ml
Vanilla pod 1 piece
Cream 30% 75 ml
Chicken egg 1 piece
Egg yolk 1 piece
Sugar ⅓ glass
Corn starch (maize) 1.5 tablespoons
Butter 1 tablespoon
Preparation:
1. For jelly, mix 2 tablespoons of sugar, 2 teaspoons corn starch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice and stir. Bring to a boil over medium heat and cook, stirring occasionally, for about 5 minutes. Transfer to a small bowl. Chill while you cook the pudding.
2. For the pudding, combine milk and cream in a saucepan. Seed a vanilla pod (or add vanilla extract). Bring to a boil over medium heat. Remove from heat, cover and let cool for 5 minutes.
3. Meanwhile, beat the egg, egg yolk, 1/3 cup sugar, and 1.5 tablespoons of cornstarch in a medium bowl.
4. Gently whisk 1/3 of the milk mixture into the eggs. And pour everything into a saucepan with heated milk and cream.
5. Simmer over medium heat, whisking constantly until the mixture thickens, 2 to 3 minutes. Remove from heat and add oil.
6. For the parfait, divide the pomegranate jelly between the serving tins, filling the container 3/4 full. Top with pudding. Cover every mold cling film and refrigerate for at least 3 hours.
7. Use pomegranate seeds and mint sprigs for decoration.
Ingredients :
Sour cream 500 g
Biscuit biscuits 300 g
Gelatin 20 g
Fresh berries 300 g
Preparation:
1. Pour gelatin into a small saucepan, pour 0.5 cups of cold water, leave for 30 minutes. Meanwhile, beat the sour cream with sugar.
2. After 30 minutes, put the gelatin on fire and heat until completely dissolved (without bringing to a boil). Then pour sour cream into the gelatin in a thin stream, stirring constantly. We cover deep dishes with cling film, put strawberries and kiwi, cut into halves, on the bottom, then a layer of biscuit broken into pieces, then again a layer of berries and a layer of biscuit. Pour everything with a mixture of sour cream and gelatin, put the mold in the refrigerator for 2 hours.
3. Then we take out the cake from the refrigerator and gently turn it over onto a dish.
Advice: put the berries and biscuit in a mold in advance, and then immediately pour sour cream with gelatin, since the mass thickens quickly and may not flow everywhere later.
Ingredients for 1 serving:
Fresh mint 10 g
Lime ½ pieces
Sprite 150g
Ice
Preparation:
1. Cut the lime and put it in the glass.
2. Add mint, cane sugar and knead.
3. Add ice crumbs and transfer the mixture to a shaker. Whisk.
4. Transfer to a glass and fill with sprite.
5. Decorate the cocktail with a mint leaf and lime - the drink is ready.
Ingredients for 4 servings:
Lemons 2 pieces
Sugar 200 g
Water 750 ml
Ice 6 pieces
Preparation:
1. Wash the lemons well.
2. Slice the lemons and place in a blender.
3. Add sugar, cold water and ice.
4. Stir for 1 minute.
5. Strain through a fine sieve.
6. Decorate with lemon wedges.
It is important to use cold water, otherwise the drink will taste bitter.
How to escape the summer heat? Eat refreshing ice cream! You can make your own ice cream using healthy, low-calorie ingredients. This one is not as difficult as it might seem.
Ingredients:
- 1 glass of cucumber, cut into strips;
- juice of 1 lemon;
- 2 glasses of water;
- sugar or honey;
- ice cream sticks
Preparation:
1. Take a plastic container and pour water into it. Cut the lemon in half and squeeze the juice into the water.
2. Add sugar or honey to taste.
3. Fill ice cream molds 2/3 full with lemonade. Place them in the freezer for 1 hour. After an hour, remove the molds from the refrigerator, crush the ice with a spoon.
4. Add about a tablespoon of the chopped cucumber to the iced baking dish. Stir. Insert the stick into the mold. Place the molds in the refrigerator for 3-4 hours until they freeze completely.
This soufflé can be added to cakes or served with any toppings or syrups. This soufflé can be made in large quantities, as it flies away just instantly! Can be served in bowls or poured into large molds and then cut into small pieces.
Cooking time: 30 minutes + cooling
Ingredients for 6 servings:
600 g apples
20 g gelatin
150 g sugar
150 ml apple juice + 4 tablespoons
100 ml of water
¼ tsp soda
¼ tsp citric acid (or 0.5 tsp lemon juice
vanillin - on the tip of a knife
Preparation:
1. Peel and seed the apples and cut into cubes. We put the apples in a saucepan, add 4 tbsp. apple juice and simmer under a lid over low heat until soft, refrigerate.
2. Soak gelatin in 150 ml of juice and leave to swell. Mix sugar, water and vanillin in a saucepan and stirring occasionally, simmer the syrup over low heat, cool. Dissolve the soaked gelatin over low heat until completely dissolved, cool slightly. Grind the cooled apples in a blender until puree.
3. Begin to beat in a separate bowl. sugar syrup pouring in a thin stream of gelatin. Beat the mass for 5 minutes, then add citric acid diluted in 0.5 tsp. water, beat for 2 minutes.
4. Add citric acid
5. Then add the baking soda, beat for another 2 minutes and begin to inject one spoon at a time applesauce while continuing to beat.
6. Add the applesauce
7. Put the soufflé in the molds and send them to the refrigerator for 2 - 3 hours.
Ingredients:
400 g strawberries
4 tablespoons wheat flour,
1-2 tbsp ghee,
1-2 squirrels
1 glass of beer
1 glass of brandy,
powdered sugar.
Preparation:
In a bowl, combine flour, ghee, well-beaten egg white, beer and cognac. Dip each berry in batter and fry in vegetable oil. Sprinkle with powdered sugar before serving.
Ingredients:
400 g strawberries
200 g flour
250 g of cottage cheese,
2 tbsp natural yogurt,
2 tbsp semolina
1 egg,
2 tbsp cocoa,
100 g softened butter
150 g sugar
5 g gelatin
1 bag of vanillin,
a pinch of salt.
Preparation:
Mix together the butter, yogurt, and egg yolk. Stirring constantly, gradually add 150 g of flour and cocoa to the resulting mixture, knead the dough, make a ball out of it and put it in the refrigerator for 30 minutes. Then roll out, place in a greased baking dish. Make bumpers and pierce the dough in several places with a fork. For the filling, mix cottage cheese, sugar, semolina and vanillin. In a separate bowl, beat the egg white with a pinch of salt into a froth and add to curd mass... Place the form with the dough for 5-7 minutes in an oven preheated to 180 ° C. Then take out, put the filling on the resulting crust and bake for another 25 minutes. To prepare the syrup, put 5-7 berries in a saucepan, add sugar, 5 tablespoons of water and cook for 10 minutes over low heat, then strain, add gelatin, cool for 20 minutes, and then heat again, but do not bring to a boil. Cut the remaining strawberries into slices and place in the shape of a flower on the cake, pour over the syrup and refrigerate for 3 hours.
Ingredients:
750 g fresh strawberries
125 g sugar
2 stacks milk,
1 tbsp. starch
vanilla sugar, chopped nuts - to taste,
a pinch of salt.
Preparation:
Combine sugar, milk, starch and salt together and cook, stirring continuously, over low heat until thickened. Then add vanilla sugar and stir again. Cool the resulting pudding, mix with mashed strawberries and sprinkle with chopped nuts.
Sorbet is a frozen fruit juice. Today we offer you to prepare orange and lemon sorbet for your loved ones.
Ingredients:
orange - 2 pieces
lemon - 2 pieces
egg white - 2 pcs.
sugar - 6 tbsp. l.
Preparation:
Wash oranges and lemons. Cut off the top of each fruit. Using a spoon, taking care not to damage the peel, remove the pulp from the oranges and lemons, arrange in separate bowls. Set aside the peel.
Dilute sugar in 150 ml of water, put on fire, bring to a boil, remove from heat. Allow to cool and place in the refrigerator for 10 minutes. Rub, without mixing, the pulp of oranges and lemons through a sieve. Add sugar syrup evenly to each puree, mix.
Beat the whites until fluffy. Add half of the whipped proteins to orange mixture, the rest - in lemon; mix. Place the sorbet bowls in freezer for 3 hours. Every 30 min. the sorbet must be mixed with a fork. Put the finished orange and lemon sorbet into the preserved peel. Place in refrigerator before serving.
Banana casserole is beneficial not only for muscles but also for the brain, as banana is an excellent source of glucose.
Ingredients:
4 ripe bananas
1 cup powdered sugar
1 small baguette
250 ml coconut milk
2 cm fresh ginger root
vanilla stick
grated zest of 0.5 lime
4 tbsp. l. melted butter
2 tbsp. l. vegetable oil
2 tbsp. l. coconut flakes
Preparation:
Peel the bananas, cut each half lengthwise and then cut each half lengthwise into 2 pieces. Heat vegetable oil in a frying pan and fry the bananas on all sides, for 2 minutes.
Peel the ginger root, chop finely. Cut the vanilla stick, remove the seeds. Stir in half the powdered sugar and bananas, add the remaining half to coconut milk along with vanilla stick and ginger.
Put the coconut milk on fire and heat until the powdered sugar is completely dissolved. Add lime zest, heat the milk for another 2 minutes, and remove from heat.
Cut the baguette into thin slices and pour copiously with coconut milk.
Preheat the oven to 170 ° C. Grease a refractory mold with butter. Put a layer of bananas in it, on top - a layer of bread. Repeat layers until filling in the form, the last layer should be made of bread. Drizzle the remaining butter over the casserole and bake for 1 tsp.
Coconut flakes fry, 1-2 minutes, in a dry frying pan. Allow the casserole to cool, turn over onto a serving dish and remove the baking dish. Sprinkle coconut on the casserole.
Ingredients:
For the test:
2 a glass of flour,
⅔ glass. water,
a pinch of salt.
For filling:
Strawberry,
sugar.
Preparation:
Sift flour, add water and salt and knead the dough. Roll it into a layer 2-3 mm thick and cut out circles with a cup 5-6 cm in diameter. In the center of each circle, place the strawberries, previously cut into quarters, add sugar to taste and tightly blind the edges so that the juice does not leak out of the dumpling during cooking. Boil the dumplings in salted water until tender. Serve with sour cream.
It's very easy to prepare!
According to the recipe, you can make jelly not only from raspberries, but also from strawberries, currants or plums. Vegetable gelatin pectin (from the peel of apples or oranges) or agar (from red algae) can be found in specialty stores as alternative gelling agents. Please note that they vary in gelation, so please follow the instructions on the packaging. If you are sorry to throw away the fruit pulp, then do not squeeze the juice in cheesecloth. Jam is prepared in the same way.
Rinse raspberries (1 kg), add 250 ml of water and cook for several minutes.
Line the colander with gauze, put it on a bowl and lay out the mass.
Let the juice drain, then squeeze the mass in gauze. Collect the juice in a bowl.
Add water to the resulting syrup to make 1 liter. Transfer to a saucepan.
Mix the package "Zhelfix 2 + 1" with 2 tablespoons, tablespoons of sugar and add to the pan, mix. Bring to a boil, stirring occasionally. Add 0.5 kg of sugar and cook for another 1 minute. Pour immediately into 6 heated jars, close and let cool.
Ingredients:
700 g strawberries
40 sheets of fresh basil,
½ glass of sugar
1 tbsp lemon juice.
Preparation:
Combine the strawberries with the rest of the ingredients in a blender. Strain through a sieve to remove the large basil leaves, add 1 tsp. water and cook over low heat, stirring constantly, until thickened. Then place on parchment paper in a baking dish, smooth the hot marshmallow over the entire surface of the form, place in the oven and bake at 100 ° C, drying slowly until the marshmallow thickens. Remove the finished marshmallow from the oven, roll it up and store in a dry cool place.
We suggest trying a summer grilled watermelon dish with cheese and ham. Is this an appetizer? Dessert? Who cares ... the main thing is delicious!
Ingredients:
1 medium watermelon
olive oil
salt
freshly ground pepper
300 g lean ham
300 g homemade cheese(it turns out very tasty with blue cheese like dor blue)
fresh basil leaves
balsamic vinegar
Preparation:
1. Preheat the grill to 250 ° - 300 ° (medium-high temperature);
2. Prepare the watermelon. To do this, cut it across into slices about 2 cm thick. Cut each slice into 4 parts, remove the seeds and cut off the peel;
3. Each prepared piece of watermelon must be greased with olive oil (it is convenient to do this with a silicone brush for greasing hot pans), sprinkle with salt and pepper;
4. Grill the watermelon pieces for 1 minute on each side;
5. Cut the ham into thin strips (or buy chopped immediately). Cut the cheese into small cubes;
6. For each fried slice of watermelon, put a slice or two of ham, a couple of slices of cheese, garnish with basil leaves. Drizzle with balsamic vinegar on top and serve immediately.
This dish is especially tasty when hot!
For 3 bottles- I advise you to cook
Fresh mint, high quality vegetable oil (such as olive or sunflower oil)
Wash the mint, dry it, place in clean, dried bottles (fill the container halfway).
Cover with vegetable oil and cork. Leave to infuse warm for 1 week. Store in a cool, dark place. The oil is suitable for all dishes with mint added. This recipe can also be used to make oil infused with basil, dill and other herbs.
In the summer heat, you just want to drink something chilled. Cold espresso drinks come to the rescue. Interesting, tasty, and most importantly, refreshing!
Ingredients: Espresso, tonic 100 ml, 4 mint leaves, 3 lime wedges, a teaspoon of cane sugar.
Recipe: Grind mint, lime and sugar in a glass. We fill a glass with crumb frappe, pour in tonic, pour in chilled espresso. Decorate with mint and lime.
Ingredients: Espresso, orange and pineapple juice 50 ml each, strawberry syrup 20 g., Crumb frappe.
Recipe: Pour strawberry syrup into a glass, hammer frappe to the top. Mix the juices and cool in a shaker, pour into a glass. Top - chilled espresso in a thin stream in the center of the glass.
Ingredients: Espresso, milk 100 ml, crumb frappe. Syrup to taste.
Recipe: In a shaker, chill the espresso with milk and 3 ice cubes, then pour into a glass filled with frappe crumbs.
Ingredients: Strawberry syrup 20 ml, ice, whipped milk foam, espresso.
Recipe: Pour into the glass one by one to preserve the layers.
Summer is the best time for healthy, healthy and, importantly, delicious food... A wide variety of fruits and vegetables are provided for your imagination. You must admit that cutlets and soups are not very attractive in the heat, but you can find an excellent alternative to them. We decided to help you with this and have collected the easiest and most useful summer recipes... Choose and start making them ... and eating them! :)
Okroshka
Summer salad
Making any summer salad is a piece of cake. Just add whatever you love and season with delicious sauces, bio-yogurt or olive oil. Pictures for inspiration - attached! :)
Ice cream
Take 5 eggs and separate the whites from the yolks. Whip the first with a pinch of salt, and the second with 150 g of sugar. In a separate bowl, whisk 500 ml of 33-35% cream, then add the yolks and then the whites. Stir with a whisk. Now, depending on what kind of ice cream you want, add or 2 tsp. vanilla sugar, or 3 tsp. cocoa, or 200 g of chopped strawberries, or ... you can go on and on. Put the resulting mass in any molds and put in the freezer for 6-8 hours.
Sorbet
Choose any berries and fruits for the sorbet. For example, 0.5 cups red currants, 1 tbsp. l. sugar and 0.5 tbsp. milk. Whisk them in a blender until puree and refrigerate for 8 hours. You can decorate the resulting sorbet with pieces of berries and fruits.
Fruit ice
Using a blender, mix until smooth the juice and zest of 2 lemons or limes with a handful of fresh mint leaves, let stand for 15 minutes, then strain through a sieve. Add 2 tablespoons to the lemon-mint juice. water and a couple of Art. l. Sahara. Fill the popsicle molds with pieces of berries, fruits and the resulting lemonade, stick in the sticks and freeze.
Cocktail
There are many varieties of summer cocktails. You can easily find their recipes on the Internet. But we nevertheless decided to highlight one of the simplest and most delicious. Use it!;)
In a shaker half filled with ice, pour 50 ml of peach juice, 3 parts orange juice and the juice of half a lime. Stir and pour into a glass filled with ice. Garnish with a lime wedge, strawberries and orange zest.
Lemonade
Thinly cut the zest from the three lemons. Then remove the white part from it with a sharp knife - this is necessary so that the lemonade is not bitter. Now put the zest in a large bowl and squeeze the juice of six lemons into it. Add 150 g of sugar. Pour in 1.4 liters of boiling water, stir, cover and leave in a cool place overnight. Stir again the next day and add more sugar if needed. Drink lemonade either just like that, or diluted with sparkling water with ice.
Smoothie
Smoothie is very tasty, fast, and most importantly, healthy. Mix all your favorite fruits in a blender and enjoy the taste of summer. :)
Parfait with strawberries, kiwi and cornflakes
Fruit pizza
The foundation:
Now it's your turn to share your favorite summer recipes with us.;)
Best lung recipes summer dishes
It's time to move on to light summer meals that will refresh you and keep your waist up. We have collected the top ten recipes for you.
Planning to gather your friends for a house party and already making a menu? Don't forget about the drink and offer them a bright and very aromatic strawberry lemonade.
Ingredients:
Preparation:
1. Mix strawberries, lemons and honey with two glasses of water.
2. Pass the resulting mass through a strainer to separate the strawberry and lemon seeds.
3. Add the remaining 4 glasses of water to the strained liquid.
4. Taste the lemonade and add honey or sugar if necessary.
5. Serve lemonade in tall glasses with ice, garnish with lemon wedges, strawberries and mint leaves.
Advice: these ingredients can be used for cooking lung summer cocktail, adding alcohol of your choice. It can be tequila, rum, or Brazilian cachaza for strawberry caipirinha. You can also grab white wine or champagne and enjoy delicious homemade sangria.
Zucchini makes very healthy and light summer dishes. And their preparation takes a minimum of time.
Ingredients:
Advice: Zucchini can be replaced with carrots, and peas can be boiled or canned beans... For a more oriental flavor, add ½ tsp to the dough. cumin (cumin).
1. Squeeze the excess liquid out of the zucchini. Combine them in a deep bowl with flour, milk and eggs using a fork or whisk. Add suluguni, peas, mint, lemon juice and zest. Season with salt and pepper to taste.
2. In a skillet, heat the olive oil over medium heat. Spoon the pancakes and fry them for 2-3 minutes on each side until golden brown. After removing from the pan, place the hot pancakes on a paper towel to absorb excess fat.
3. Serve warm or cold with yogurt, mint and lemon.
A milk shake without a drop of milk is easy and delicious!
Nut milk is not only healthy, but also incredibly tasty. In addition, although this product is gaining popularity, it is still exotic so far, so you have a chance to pleasantly surprise your friends!
Almond milk is delicious both in pure form and in desserts, coffee, cocktails. We recommend that you definitely try it with strawberries. For 1 serving, prepare:
1. Soak the almonds for a few hours (approximately 4 hours; hot water can be used to speed up the process to 1 hour).
2. Drain the water and rinse the nuts. Place them in a blender and beat until smooth. Cover a sieve with gauze and strain the nut mass through them. Squeeze all the liquid out of the almonds through cheesecloth.
3. Add strawberries and honey to the resulting almond milk. Beat again with a blender until smooth. Ready!
Your favorite grilled vegetables with spicy sauce- what you need for a picnic!
For this recipe, potatoes and bell pepper, then you can supplement them with your favorite vegetables. If you have Hispanic sausages on hand, they will also perfectly fit into this company. So, for 4 servings, take:
1. In a bowl, gently shake the potatoes, yellow and red peppers and olive oil together. Season to taste. Preheat the BBQ grill over high heat. Fry vegetables for 3-4 minutes on each side, until tender. Transfer to a serving platter.
2. In a bowl, combine the remaining ingredients. Season to taste. Spoon onto vegetables. Sprinkle with parsley and almonds.
Feel free to enjoy the potatoes before they have accumulated a "load" of starch!
For a delicious potato salad, prepare delicious sauce according to our recipe. And for a lighter dish, add asparagus sprouts!
Prepare for 4 servings:
1. Boil potatoes, drain and cool. Dip the asparagus in a pot of boiling water for 1 minute, then rinse with cold water. Place potatoes, asparagus and shallots in a large container, cover and let cool.
2. To prepare the sauce, mix mayonnaise, sour cream, mustard, lemon juice, cucumber and dill.
Advice: Use your favorite greens to your liking, or even flowers!
Diversify your summer party with original treats - strawberry jelly shots.
Ingredients:
Cooking method:
1. Peel the strawberries and trim them on both sides for stability.
2. Prepare the jelly according to the instructions on the package with the addition of tequila and cointreau.
3. Fill the prepared berries with the mixture.
4. Put the strawberry shots in the refrigerator for a few hours.
5. Garnish with sugar, lime wedges and serve!
Calorie and hearty meals good for cozy winter evenings, but in summer you want something light, unusual and refreshing. A colorful salad of strawberries, spinach and avocado is perfect in this case.
Ingredients:
Preparation:
Toss all the ingredients in a salad bowl and season with poppy dressing to taste. Serve as a separate dish or as a fish or meat appetizer.
Mojito is one of the most popular summer drinks because it prepares quickly, drinks easily, and refreshes instantly!
To make a mojito, you will need:
Mojito recipe without alcohol:
In a tall mojito glass, combine the mint with the sliced lime wedges.
Add sugar and lightly mash the contents with a wooden spoon.
Add crushed ice, top up with soda and stir.
Garnish the mojito with mint leaves and serve!
Refreshing Spanish tomato soup is a hit of your summer!
Tomatoes beckon bright color and tender pulp, pleasant and refreshing taste, help maintain water balance in the body and restore muscles after exertion - how not to love them? Moreover, the Spaniards invented to cook from them delicious soup that does not require cooking. Cooking!
Ingredients:
1. Dip the tomatoes in boiling water for 30 seconds, pry them with a knife and remove the skins, cut out the cores.
2. Peel the cucumbers of the green skin, leaving traces of it in places. Remove the seeds from the peppers, peel the garlic.
3. Dip the bread in water, let it slightly soak.
4. Place all soup ingredients in a saucepan (if using a hand blender) or in a blender glass. Pour in oil and vinegar, salt. Capers, anchovies, oregano will enrich the taste, but you can do without them. Whip all the ingredients with a blender until a homogeneous mass is obtained (small particles of vegetables should remain visible in it), cool and serve.
By the way, in a day or two in the refrigerator, gazpacho will only improve its taste. Replace lunch with a portion of gazpacho - and you don't have to worry about your figure. In summer, serve small fried fish with gazpacho.
Refreshing okroshka is one of the light summer dishes that is ideal for hot times.
Write down the okroshka recipe for 2 persons:
How to cook okroshka:
Finely chop the herbs, add salt and lightly rub. Grind the rest of the food thoroughly. Mix with herbs. Dilute kefir with cold boiled water or milk whey. Add lemon juice for an expressive sourness. Season with mustard. Pour kefir over the filling. Adjust salt, pepper and serve with rye bread.
To find your signature recipe, try different bases for okroshka: kvass; kvass in half with kefir; beet kvass; water infused with chopped rhubarb.
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Summer recipes - best recipes seasonal dishes and drinks that will add variety to your menu. These are, first of all, healthy dishes made from vegetables, fruits, herbs, berries.In the heat, the body requires the consumption of a large amount of vitamins, preferably not synthetic, but real, in natural form. That is why in the warm season it is advisable not to miss this opportunity and switch to vitamin, juicy and light meals. Numerous recipes for summer dishes, which can be found in large quantities at Povarenka, for every taste and every wish, will help us in this. So what do many modern hostesses usually prepare for the summer?
Of course, these are, first of all, such as okroshka, beetroot, chill, gazpacho and many others. In the summer heat, such first courses are an excellent alternative to hot soups, pickles, borscht and hodgepodge.
The advantage of summer cold first courses is that the products in them are mostly fresh, which means that they have retained all their vitamins. Such dishes cool the hot body well, but the calories summer soups contain very little, which means that with their help, excess weight will not be gained - just a godsend for the summer!
What summer recipes do without salads and appetizers from vegetables and herbs? Such recipes must be taken into account and try not to spend a single summer day without them.
Of vegetables and herbs in summer, it would be correct to season not with mayonnaise, but with more vitamin and healthy salad sauces, for example, vegetable oil with lemon juice, or natural yogurt, or mustard dressing.
What is summer without kebabs?
Summer is associated with us not only with vegetables and berries grown in our summer cottage, but also with picnics, outdoor trips, as well as kebabs, barbecues, which are the main signature dishes on the menu for such out-of-town trips.
Shish kebabs can be prepared not only by craftsmen, but also by those who will take into account our advice on how to marinate them correctly, fry them on coals, beautifully serve them, what sauce to cook for them. Do not forget to serve summer snacks with beer and meat cooked on the fire with barbecue dishes and barbecue dishes.
For sweet ...
As you can see, recipes for the summer are striking in their variety. Even dessert dishes for the summer menu are special - vitamins, refreshing. TO summer desserts includes such sweet dishes as ice cream made by hand, jellies, mousses, puddings, dessert salads from fruits and berries, thick smoothies with ice.
In summer, we take out a juicer from closets and far corners and intensively squeeze juices from fresh vegetables, berries, herbs and fruits of the summer season on it. We also prepare cool compotes, homemade lemonades, non-alcoholic drinks as drinks, so that thirst recedes and the drink refreshes you in the summer heat.
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Make up a summer menu and cook summer dishes with the Povarenka recipes, and your summer will be the tastiest, most vitamin-packed, and the brightest period of the year!
In summer, the body does not need as many calories as in winter. Heavy and fatty foods give way to light soups, vegetable and fruit salads, and refreshing drinks. Summer recipes are usually simple and do not take a long time to prepare.
Since summer is a season of greenery, berries, fruits and vegetables, this is the time that should be used to get a large amount of vitamins and minerals. In each vegetable product contains a lot of valuable substances that are beneficial to health. Therefore, it is necessary to compose the menu so that it contains a lot of plant products.
Naturally, the diet should contain a lot of different vegetables, fruits, berries. But in addition to these products, lean meat and fish, eggs, and dairy products should also be included in the menu. Do not forget about cereal products. Porridge and bread can also be added to the menu, but don't get too carried away. The menu should be varied and complete.
What recipes are perfect for the hot summer season? Of course, various cold soups (okroshka, cold cakes, green cabbage soup, gazpacho), vegetable stew and casseroles, smoothies, cocktails, vegetable and fruit salads, vegetable snacks, popsicles. These meals should form the basis of the diet. However, you can also cook not very high-calorie pies with berries and fruits, berry fruit desserts with little or no sugar.
In the morning, it is good to include in the menu a variety of cereals with the addition of fresh fruits or berries. They will saturate well, enrich the body with valuable substances. You can also make omelets with vegetables, add berries and fruits to cottage cheese or yogurt. As for meat and fish, it is advisable to use them only during a dinner with a lot of vegetables. Of course, food can be stewed, boiled and baked, it is not worth frying, especially in summer.
Recipes summer lungs dishes are varied. Therefore, you can easily choose a menu for yourself. The main thing is to remember that the main task is to obtain vitamins and minerals. Therefore, the diet should be rich in plant foods.
Losing weight is pretty easy in the summer. Indeed, during this period we move more, and the need for calories decreases. Therefore, you can create a diet menu that will help you become slimmer. You can follow a diet for a week or two, you can just arrange fasting days on some vegetable or fruit. It's up to you to decide.
As for the dishes for the summer diet, of course, they should be low in calories, not fatty and not too sweet. Therefore, vegetable soups, salads, casseroles, snacks, and sugar-free fruit desserts are suitable. It is very useful to include in the diet a variety of soft drinks from vegetables, fruits, dairy and fermented milk products, greens, berries. It can be a cocktail, smoothie, fruit drink, compote.
For example, a weekly diet allows you to eat berries, fruits, cereals (oatmeal, buckwheat, rice), vegetables, cottage cheese, fish, eggs, meat and seafood. You can drink kefir, fruit and berry compotes sugar-free, fruit drinks, cold green tea, clean water.
Here's a sample menu:
During any diet, you need to drink a lot, especially when it comes to the summer season. Clean water will help to improve metabolism, avoid dehydration and cleanse the intestines of harmful substances. All this contributes to weight loss.
The two-week diet has a similar diet. But its essence is that in every main meal on the menu there is vegetable salad... Vegetables are high in fiber and low in sugar, and fiber nourishes and cleanses the intestines.
Here is the diet menu:
Recipes for dishes should be chosen healthy without a large amount of butter and other fats. Salads should be seasoned with lemon juice, kefir, yogurt or vegetable oil.
In the summer, you can use the healthiest recipes. After all, it is the dishes with herbal ingredients that are most useful. But at the same time, do not forget that proteins should be in the diet, therefore fish and meat dishes also need to cook. Here are some simple and healthy summer recipes.
Cut two zucchini in a semicircle and put in a frying pan, sprinkle with cloves and salt. Simmer for five minutes. Remove the skin from three tomatoes, cut and add to the pan, simmer for another six minutes. Add a bunch of spinach and simmer for two minutes, then remove from heat and sprinkle with chopped herbs.
Two sweet potatoes, one zucchini, eggplant, red Bell pepper chop coarsely. Chop eight garlic cloves, boil 200 g of white beans. Mix all vegetables and place in a baking dish. Mix a tablespoon of mustard, 200 ml of low-fat sour cream and salt, pour over the vegetables. Sprinkle everything with grated cheese and bake for half an hour. Serve with herbs.
Chop cucumbers, tomatoes, bell peppers, red onion. Mix everything, add olives. Add feta cheese if desired. Season the salad with olive oil and sprinkle with chopped basil.
Combine 400 g of low-fat cottage cheese with 200 g of sour cream with the lowest percentage of fat and beat in a blender, adding a little powdered sugar. Beat 300 g of raspberries and half a glass of sugar in mashed potatoes. Soak 15 g of gelatin in water, then divide in half. Warm up the gelatin and add one part to the curd mass, and add the second to the raspberry puree. Cool everything down. Then put the curd and raspberry mass in layers in the bowls, leave in the refrigerator for three hours.
All recipes for light vegetable, fruit and berry dishes are low in calories, if you do not use fatty sauces, dairy products with a high percentage of fat, and a lot of sugar. So choose healthy recipes summer meals and enjoy the taste.
