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On a hot day, even the soup wants to eat cold. We offer you a menu of 15 cold dishes - from soups to desserts, which are ideal for a meal at summer afternoon

FIRST MEAL

Beetroot soup

Perhaps this is the second most popular after beetroot soup beetroot cuisine of the Slavic peoples. However, the broth in it is not at all meaty. They are beetroot broth, beetroot kvass and even mineral water. This is a cold summer stew of boiled red beets with fresh seasonal vegetables, herbs, sour cream and ice, which is good to throw right on the plate.

What is needed: 1 liter of kefir and water, 4 beets, 2 fresh cucumbers, 2 tbsp. tablespoons chopped dill, 1 tbsp. spoon of lemon juice, salt.

How to cook: Peel the beets, cut into strips, pour hot water, add lemon juice, bring to a boil and insist 15-20 minutes. Then cool. To the chilled beets add chopped greens, cucumbers, kefir and salt.

it classic recipebut the housewives have long been accustomed to making dishes to their liking. Therefore, in beetroot, you can add potatoes, eggs, meat or balyk. The main thing is to chop all the ingredients finely, but not too much. And there’s beetroot soup with milk. In the broth of potatoes and beets add onions, bring to a boil and pour boiled milk. Then the soup needs to be cooled.

Cold borsch

Such borscht will not only saturate, recharge with strength and good mood, but also perfectly refresh in the heat. This dish has been prepared since ancient times. Moreover, not only with vegetables, but also with fish.

What is needed: 500 g of beets, 300 g of sea fish, 250 g of cucumbers, a bunch of green onions and dill, 2 eggs, salt, sugar, vinegar or citric acid to taste, sour cream.

How to cook: Boil beets, peel and cut into small strips. Boil with vinegar, cool. Then you need to cut the cucumbers, chop green onions, grind with salt, put in borsch. Season with salt and sugar to taste. When serving, season with sour cream, dill. Then put in the plates hot smoked or fried fish and half the eggs.

By the way, you can add boiled potatoes and fresh cucumbers to cold borsch. And also the soup is prepared on water, in which there were previously soaked dry apples.

Refrigerator

This is an old dish that was once popular not only in Russia, but also in Belarusian, Latvian, Polish cuisines. Unlike okroshka, there is absolutely no meat in it. We will tell you what is the classic recipe for a refrigerator and its variations.

What is needed: 1 liter of milk, 1 liter of water, 5 root crops, 200 g of cottage cheese, 0.5 cups of sour cream, salt.

How to cook: First you need to grate the so-called starling - this is a mixture of parsnip, oat root, carrots, parsley root and celery. Pour the root vegetables with milk, allow to soften and cool. Add cottage cheese and sour cream to the resulting broth, pour with diluted cold milk, salt.

A cold store is also often called cold borsch, if you add cooked beets, potatoes and fresh cucumber, as well as greens and eggs. Belarusians make sorrel broth, into which other ingredients are added and then cooled.

Cold ear

Another traditional dish that can be eaten chilled.

What is needed:   300 g of fish or fish products for the broth, parsley root, 0.3 l of water, lemon, herbs, green onions.

How to cook: prepare a clear fish stock, add vegetables and spices, cool. The ear should have a jelly-like consistency. They serve it with croutons, on which they put a piece of salted fish.

Schuchina

This is an old dish that is really just a kind of fish soup.

What is needed: 100 g of fish, a bunch of green onions, parsley root, 300 g of pike fillet, 100 g of fresh cucumbers, grated horseradish, sour cream, 0.5 l of kvass.

How to cook: make a concentrated ear from the bones and heads of fresh fish, let the fillet in this broth, cool, chop the cucumbers, onions and herbs. Mix everything and pour in the ear, adding kvass to taste. Add horseradish for spiciness and sour cream, and put slices of boiled fish in your ear.

Botvigna

A dish of Russian cuisine. The soup is cooked on boiled and mashed sorrel, beet tops, spinach, green onions, nettles and other edible grass, that is, tops.

What is needed: 600 g of fish, 400 g of vegetable leaves, 4 potatoes, 1 carrot, 1 head of onion, 150 g of tomato sauce, a bunch of parsley, 2 tbsp. tablespoons butter, sour cream, mayonnaise.

How to cook: Rinse the leaves of beets, cabbage, quinoa, spinach or sorrel, finely chop and boil in salted water along with onions and grated carrots. At the end of cooking, add potatoes, fish and tomato sauce, parsley and butter. Cool. In a bowl, dress with Botvini sour cream or mayonnaise.

SECOND DISHES

Satsivi

Satsivi is a legendary Georgian sauce. But it is also called a bird dish made with this gravy. The main thing in Satsivi is walnuts and aromatic spices - cinnamon, saffron, pepper and cilantro. And in the summer heat it is important that it is customary to eat Satsivi cold.

What is needed: 1 kg chicken legs, 4 onions, 5-6 cloves of garlic, 1 cup walnuts, 500 g sour cream, vegetable oil, 3-4 bay leaves, a little cinnamon, saffron and cilantro, allspice, ground pepper, 1 bunch of dill , 1 teaspoon flour, salt.

How to cook: Cut chicken legs into portions, grate with salt and fry in a heated skillet on both sides. Then put in a pan, add hot water so that the chicken is only covered with it, and simmer over low heat until half cooked. Meanwhile, chop onion and fry, put in a pan to the chicken, add chopped garlic, spices, finely chopped dill, bay leaf and salt. Then put chopped walnuts into the pan. When the chicken and spicy mixture boil again, add sour cream and simmer until tender, stirring occasionally. At the very end, add a teaspoon of flour diluted in a glass of cold water, bring the satsivi to a boil again and remove from heat. Cool and serve in salad bowls. You can decorate satsivi with pomegranate seeds.

Bulgarian tarator

This national milk stew is so popular in Bulgaria that it is even sold ready-made, bottled in stores. And we propose to make the tarator at home ourselves - the dish is simple and pleasantly refreshing in the summer heat.

What is needed: 4 cups kefir, 1 cucumber, 100 g radishes, 100 g peeled walnuts, 3 tablespoons of vegetable oil, 3 cloves of garlic, 2 tablespoons finely chopped dill, half a glass of sour cream (125 g), salt, pepper to taste.

How to cook: Grate fresh cucumber and radish on a coarse grater and refrigerate. Mix kefir and sour cream, vegetable oil, chopped nuts and garlic well, add cucumber, salt, pepper, dill and a few coarsely chopped nuts to the mixture.

Romanian cry

This Romanian dish is prepared from both poultry and fish. The main thing that unites all its options is tomato puree, in which the meat is stewed. We suggest you to try hearty chicken plaque. This Romanian dish is eaten cold.

What is needed: 1 kg of chicken, 4 onions, 300 g of tomatoes, a glass of vegetable oil, 5-6 cloves of garlic, pepper and salt to taste, parsley and celery.

How to cook: chop meat into portioned portions, salt and fry on both sides in vegetable oil. Pour in equal amounts of vegetable oil and water into a pan, put coarsely chopped onions, tomato puree, finely chopped celery, pepper and salt. Bring to a boil, put chicken in the sauce and cook until tender. On the table, weeping is served cold, with chopped parsley.

DESSERT

Romanovy Strawberry

Rumor has it that the French chef Marie-Antoine Karem “composed” this dessert for the Russian emperor Alexander I. The dish is tasty, simple to prepare. Therefore, it easily migrated from the royal table to the menu of ordinary citizens. Fragrant strawberries and lemon juice make the taste of this dish refreshing.

What is needed: a pound of ripe strawberries, half a glass of sugar, juice of 1 lemon, 100 g of milk ice cream, 100 g of sour cream.

How to cook: Peel the strawberries from the stalks, wash them, let the water drain. Then gently mix with sugar, arrange in vases, sprinkle with lemon juice and refrigerate. Before serving, mix the ice cream with sour cream evenly with a mixer and put on the berries.

Homemade Lemon Ice Cream

We are used to buying this cold treat, but you can try to cook at home. The recipe consists of only three components. We advise you to start making ice cream in the evening (sweetness is frozen for 6-8 hours), so that in the morning you can get it ready from the freezer.

What is needed: 300 g of 30% cream, 1 can of condensed milk, 1 lemon.

How to cook: whip cream until thickened, add condensed milk and mix. Then squeeze the juice from the lemon and also add to the cream and mix again. Pour the resulting mass into a mold and put in the freezer. After two hours, stir with a fork and finally put to freeze.

Sambuc

The homeland of sambuca is sultry Italy, where cold desserts are valued. It was from there that this fragrant mousse of fruits or berries began its triumphal march around the world. The most delicious sambuca is obtained from fresh berries or fruits, although it can also be prepared from dried fruits by boiling them. Gourmet egg whites add sophisticated lightness to the delicacy.

What is needed: 1 kg of strawberries, 150 g of sugar, 4 egg whites, a bag of gelatin.

How to cook: Soak gelatin in water until swelling. Then heat to a boil, but do not boil and let cool. At this time, beat the strawberries with sugar with a mixer or blender for 2-3 minutes, add the egg whites and continue to beat until the puree is 2 times larger. Put gelatin in a mass and beat for another 5 minutes. Put the finished mass in molds and refrigerate.

Strawberry sambuc - just the embodiment of Dolce Vita

Sorbet

In fact, this dessert came to us from the hot Arab countries. The word sharbat means drink. Sorbet “migrated” to Europe from Turkey in the 16th century. Then it was served only on holidays, while in the east this drink based on fruit juice was the most popular, as it was well refreshed in the heat. Only in the 19th century, under the name sorbet, a semi-frozen dessert began to be served, in which alcohol was often added. But they still drank it, much later the sorbet began to be eaten with spoons.

How to cook kiwi sorbet with mint: Peel the kiwi, set aside one, beat the rest in a blender with rum and mint. Put the kiwi puree in the freezer for 4 hours. From the remaining kiwi, cut small balls with a special knife (or spoon). Get the kiwi from the freezer, lightly beat in a blender, put in a bowl, garnish with kiwi balls and mint leaves.

Perhaps the most common soft drink since ancient times. Cranberry fruit juice quench thirst on a sultry day.

What is needed: 1 cup cranberries, ½ cup sugar, 1 liter of water, lemon slices.

How to cook: squeeze cranberry juice or mash berries, add a little boiled water, strain through cheesecloth. Squeeze the berries with water, boil and strain. Add sugar to the broth, pour raw juice. Put sliced \u200b\u200blemon in a jug before serving.

Beaten

This drink is drunk both cold and hot. So that it is suitable at any time of the year, not only for quenching thirst. It also calms well thanks to the honey content.

What is needed: 3 tbsp. tablespoons of honey, 2 cups of water, ½ teaspoon of dry mint, ½ teaspoon of dried leaves of raspberries or currants.

How to cook: pour dry mint, raspberry or currant into boiling water, leave for 25-30 minutes. Strain the broth, add honey to it. In the hot season, cool the drink and add lemon. You can use any aromatic herbs depending on the season.

Summer meals are always made with fresh, light foods. Usually in the summer menu there are a lot of cold dishes. Interesting summer recipes will definitely add a touch of unusualness to your usual summer food.

In the warm period, our body needs an active consumption of nutrients from natural products, because it needs to accumulate vitamins for the coming cold season.

In hot weather, we don’t really want to pamper ourselves with borsch or hodgepodge, warm pasta, mayonnaise seasoned with “heavy” salads, lasagna and so on. In addition, in the summer I want to enjoy seasonal products, and these are fresh vegetables, fruits, berries, mushrooms.

Cold soups are popular all over the world in summer. In Russia, they primarily like okroshka, green cabbage soup. Also gazpacho is quite popular today - a very simple and tasty soup originally from Spain. In the summer, you can have a great dinner with just a cold fruit soup.

Summer recipes necessarily include different options for the preparation of barbecue, as well as all the dishes for a picnic that you can come up with. Of course, you can’t even talk about summer outside the context of ice cream, it can be prepared at home, and it will be much tastier than what can be found in the store.

You also need to remember about a variety of summer drinks. In summer, it is great to drink fruit drinks, soft drinks, juices, kvass and various cold cocktails.

In summer, zealous housewives make seasonal berries jam, fruit jams, freeze vegetables and mushrooms for the winter, or preserve these products. Mushroom summer dishes are also popular, as well as light roasts.

It is advisable not to deprive yourself of the opportunity to eat on the summer menu in warm time. A large number of summer dishes, recipes with photos for every day you will find in this section of the site. What do good housewives prefer to feed themselves and their loved ones in the summer?

What to cook for the first in the summer?

Light soup immediately came to mind, which were mentioned at the beginning of the section. Okroshka, a refrigerator, beetroot soup, gazpacho, and many other delicious cold soups. It is almost impossible to eat hot, rich broths in the heat, which is why summer recipes for light soups are great help out.

In addition, components that have undergone minimal processing (as a rule) are used in cold soups, which means that the bulk of healthy vitamins and microelements in these soups are preserved.

It is also important for those who protect the figure that summer soups are usually not very high-calorie, which means that our body is not threatened with an increase in extra pounds.

Summer recipes for light salads to your table

In summer, the first place is the use of a large number of fresh vegetables and herbs on the menu. Such recipes are best taken to your piggy bank. In warm time, I want to rid the body of the numerous toxins and toxins accumulated in it during the winter to the maximum, as well as how to store up vitamins. Therefore, in the summer, of course, it is worth making green salads containing vegetables, greens, and also ripe fruits.

Refueling our “vitamin bombs” is best done with homemade sauces or just vegetable or olive oil. Also, lemon juice, unsweetened yogurt, mustard sauce are perfect as a dressing.

Barbecue - the main dish of the summer

Summer is the time for picnics, trips to nature, to the lake, to the summer cottage. And at such events, barbecue usually occupies a key place.

Barbecue or grilled meat can be made even by those who do not have pronounced culinary abilities. However, if you follow all the recommendations given in our recipes, we can create a very good dish.

Using the information contained in our instructions, you can correctly prepare the marinade for barbecue, roast it well on charcoal, set the table in a way that is suitable for the occasion. Also in this section you will find recipes for delicious snacks that are ideal for meat, as well as for beer (a satellite of barbecue and barbecue, in a sense).

Summer meals are incredibly varied. So for dessert, you can get a light vitamin pleasure. Desserts are sweets such as ice cream. Ice cream or sorbet can be prepared directly in your kitchen, served beautifully, garnished with fruit, pour over syrup. Also, various jellies, puddings, fruit soups, salads, smoothies are suitable for dessert in the summer. There are many options, all of them are not very difficult to prepare, contain vitamins, and also perfectly quench both thirst and hunger.

Summer Drink Recipes

Time to get a juicer from the mezzanine! A variety of juices, smoothies, soft drinks, fruit drinks, cocktails made from seasonal vegetables and fruits will not leave anyone indifferent.

This section of the site contains many useful recipes that will be useful to you in the summer. Create with us, write about your results in the comments to articles, stay healthy and cheerful. Good luck with your culinary experiments!

Summer has come. And when we kind of can afford to eat a lot of fruits and vegetables, we sometimes lack fiction and imagination to cook everything properly.

Only in the summer do we manage to pamper ourselves with truly delicious vegetables, fruits and berries. Juicy sweet watermelons, fragrant melons, fresh strawberries, peaches, plums, herbs, cucumbers, tomatoes and other seasonal products come to our tables really ripe, tasty and full of vitamins only in the summer. Therefore, we will use the moment not only to maintain our body shape, but also to replenish the vitamin reserves of our body.

The summer menu should be easy, while hearty, tasty and nutritious.Below are the recipes that will make your summer recipe just like this:

Shrimp Strawberry Salad

Ingredients:
  300 g of strawberries,
  2 lemons
  1 avocado
  8 peeled boiled shrimps,
  ½ bunch of basil,
  2 tbsp vegetable oil
  3 tbsp raspberry vinegar
  1 stack natural yogurt
  salt, sugar, pepper - to taste.

Cooking:
  Slice the strawberries. Grate zest of 1 lemon, squeeze juice from both lemons. Peel the avocado, remove the core, cut the pulp into thin strips, which are cut in half and sprinkled with lemon juice. Combine strawberries, avocados and shrimp. Mix vegetable oil, vinegar, salt, pepper and sugar and pour salad over this mixture. Mix yogurt with lemon zest and season the salad with this sauce. Garnish the finished dish with basil leaves.

Tomato Carpaccio

Ingredients:
  4 large tomatoes
  1 red onion,
  10 pitted olives
  4 tbsp olive oil,
  2 tbsp lemon juice
  1 tbsp liquid honey
  3 cloves of garlic,
  1 tsp dried basil
  ¼ tsp ground chili
  ¼ tsp black pepper,
  salt.

Cooking:
  Wash the tomatoes, make cross-shaped incisions on them and pour boiling water over it for several seconds. Then immediately dip them in cold water and peel them off. Cut the olives in half, cut the onion into rings, and cut the tomatoes into 4 parts, remove partitions and seeds from them. Put the tomatoes with the inner side down on a flat plate, put another plate on the tomatoes and put a jar filled with water on top, leave the tomatoes in this state for 15-20 minutes. At this time, make a dressing of vegetable oil, lemon juice, honey, salt, basil, pepper and garlic, passed through the press. Put the “petals” of tomatoes on the dish, put onion and olive rings on top, if there is a sprig of basil, you can decorate it with a ready-made salad. Pour the salad in the resulting dressing and serve.

Warm summer eggplant salad

Ingredients:
  1 large eggplant
  2 tomatoes
  100 gr. feta cheese or feta cheese,
a bunch of lettuce
  50 gr peeled walnuts
  greenery,
  1 S.L. mustard
  1 tsp honey
  3 tbsp lemon juice
  olive oil,
  2 cloves of garlic,
  ground pepper,
  salt.

Cooking:
  Cut the eggplants into half rings, salt and leave for 15 minutes. Make a salad dressing of garlic, mustard, honey, lemon juice, salt, pepper and olive oil let through a press. Wash the eggplants in water and pat dry on a napkin. Sauté the eggplant in olive oil until golden brown. Fill the prepared eggplants with dressing and leave to marinate. Cut the tomatoes into thin slices, and brynza into cubes. Add the tomatoes and feta cheese to the eggplant. Put lettuce leaves on a flat dish, eggplant with tomatoes and feta cheese. Sprinkle the salad with finely chopped herbs and chopped walnuts.

Summer salad with tuna, cucumbers and arugula

Salads with tuna are very quickly prepared, they are light and nutritious. They can be seasoned with lemon juice, olive oil, your 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

Cooking:
  1. We take 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 thinly cut into round slices. Tomato is also cut into thin round slices. Boil the egg, clean and cut into four slices. Attention, the egg does not require cooling, it must remain warm. We clean the onion and cut into rings. If it seems that the onion is bitter, then you can soak it a little, but so that it does not become soft.
  2. We take a large plate. We lay lettuce or arugula leaves on the bottom, put slices of cucumber in a circle, lay a tomato in the middle, put onion on it, and put tuna on top with a slide, decorate with slices of warm egg. As a salad dressing, I prefer to use tuna juice and garlic vinegar.

Sorrel soup

Sorrel soup is good in both hot and cold. The main ingredient of this soup is, of course, sorrel.

Ingredients:
  - beef (brisket on the bone) - 400 g. You can also use chicken (½ pcs.)
  - potatoes - 4-5 pcs.;
  - carrots - 1 pc.;
  - onions - 1 pc.;
  - fresh sorrel - a bunch (200-300g).
  - parsley or dill (to taste);
  - butter - ¼ pc.;
  - egg - 2 pcs.;
  - salt, ground pepper (to taste).

Cooking method:
1. Rinse the meat, add cold water, salt and cook until ready 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. Cut carrots and onions and fry in vegetable oil.
  4. Rinse the sorrel and parsley, and chop finely.
  5. In a small saucepan, melt a piece of 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 by adding a spoonful of sour cream and half a boiled egg.
  It will also be delicious if you add a little lemon juice. The taste becomes richer, more fun!

Buckwheat pancakes with honey

Buckwheat porridge can be called one of the most delicious and popular. And so what is it ... Buckwheat is made from pilaf, jelly, baked pancakes or pancakes. Today we suggest you try making buckwheat pancakes with honey.

Ingredients:
  1 tbsp olive oil (can be replaced with refined vegetable oil)
  eggs - 1 pc
  1 and 1/4 cup flour
  2 tbsp. l honey
  1/2 tsp soda
  1 slice of lemon, squeeze the juice
  salt - 1/4 tsp
  1.5 cups cold milk
  buckwheat flakes - 1/2 cup

Cooking:
  1. Pour buckwheat flakes, salt into a deep bowl, beat the eggs and add honey, lightly beat the mixture with a fork, and pour over milk. Squeeze lemon juice and leave for 15-20 minutes, so that the flakes are slightly swollen.
  2. Then sift the flour with soda into a bowl, mix lightly with a fork. The mixture should remain a little lumpy, but should not become smooth - otherwise the pancakes will be "rubber". Add oil and mix, not achieving a uniform consistency.
  3. Heat a vegetable oil in a wide skillet and fry the pancakes. Stack the finished pancakes on a hot plate in a pile. Serve with condensed milk or with jam.

Pumpkin and spinach cream soup

Ingredients:
  - 500 gr. pumpkins
  - ½ pack (350 g) of Millefeuille spinach in leaves
  - 3 apples
  - 2 carrots
  - 2 slices of brown bread
  - 3 tbsp. l olive oil
  - Salt, pepper (to taste)

Cooking method:
  1. Peel the pumpkin and cut into cubes. Also chop the apple and carrot. Boil everything until cooked, grind with a blender and add salt and pepper to taste.
  2. Pre-defrost and spinach. Sauté it in olive oil and beat in a blender.
3. Prepare croutons: finely chop the bread and dry it for 10-15 minutes in an oven preheated to 70-90 0C.
  4. Pour spinach soup on one side of the plate, and pumpkin soup on the other, at the same time. Pour the “thread” of olive oil. Serve with croutons.
  (Photo: Glory to Pozdnyakov. All rights reserved by Bonduelle-Kuban LLC)

Ratatouille

Ingredients:
  eggplant 2 pcs. total weight 700 g
  zucchini (or zucchini) 2 pcs. total weight 700 g
  1kg tomatoes
  Bulgarian pepper - 2 pcs.
  onions 1-2 pcs.
  olive oil-2 tbsp
  garlic-2-3 cloves
  basil and thyme
  salt to taste
  pepper to taste

Cooking:
  Bake the peppers for the sauce. To do this, put the peppers in a baking bag and put in an oven preheated to 180 degrees for 30-40 minutes.
  Cut eggplant into circles, salt and leave for 15-20 minutes. Then rinse them under cold water and dry on a paper towel.
  Zucchini cut into circles.
  Cut tomatoes (700 g) into slices.
  Fry finely chopped onions in a pan in a small amount of olive oil.
  Peel the remaining tomatoes. To do this, make a cruciform incision on the tomatoes and pour boiling water over them for several minutes. After that, the peel is removed very easily. Dice tomatoes and add to the onion pan.
  Add peeled and chopped peppers.
  Simmer for 5-7 minutes and then grind in a blender. You can not grind.
  Pour the cooked sauce to the bottom of the mold.
  Alternating, put in the form circles of eggplant, zucchini and tomatoes.
  Grind garlic and salt separately, add olive oil, herbs and spices to taste. Mix well. Pour vegetables.
  Cover the mold with foil and send to the oven for 20 minutes. Then remove the foil and bake for another 15-20 minutes. Done!

Juicy Summer Pizza

Ingredients   for 4 servings:
  250 g of flour, 1 pinch of salt and sugar, 1 bag of dried yeast, 7 tablespoons of olive oil, 2 onions, 500 g of cherry tomatoes, 1-2 tablespoons, tomato paste, 1 teaspoon. oregano spoon, ground black pepper, grated cheese, basil leaves

Cooking:
  From flour, yeast, salt, sugar, 3 tablespoons, olive oil, 120 ml of water, make the dough and leave to approach for 40 minutes.
  Roll out the dough, make 4 flat cakes with a side, put them on a baking sheet. 3. Chop onions and tomatoes, put on cakes smeared with olive oil and tomato paste, bake for 15 minutes at 220 ° C. Sprinkle with grated cheese and garnish with herbs before serving.

Dorado with herbs and lemon

Ingredients   for 2 servings:
1 chopped dorado, 1 clove of garlic, 2 table, tablespoons of olive oil, 1 table, spoon of breadcrumbs, 1 table, spoon of chopped herbs (thyme, lemon balm), salt, ground black pepper, 1 lemon

Cooking:
  Wash and dry the fish. Chop the garlic. Mix oil with breadcrumbs, herbs and garlic, salt and pepper.
  Wash the lemon, cut into circles, and then - in half.
  Put the fish on a baking sheet lined with baking paper. Make cuts on top of the fish, salt. Insert a slice of lemon into each incision.
  Sprinkle fish with breadcrumbs with herbs and fry in the oven for 20-30 minutes at 200 ° C.

Pita with herbs

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 liter of white wine, 1 bunch of herbs, 2 tablespoons of a mixture of seeds of herbs coriander, dill, lovage), several leaves of sage and rosemary

Cooking:
  Mix the yeast with honey in a cup, let it brew for 10 minutes, then stir until a liquid consistency. Rinse, dry and chop herbs.
  Sift flour on a board with a slide, make a depression in the middle and pour yeast there. All is well to interfere.
  Add salt, water, oil, wine, chopped herbs and seeds. Knead the dough and let it come (40 min).
  Roll out the dough into a flat cake. Top with leaves of sage and rosemary. Lubricate the cake with olive oil. Allow another 15 minutes to come, then bake in the oven at 200 ° C until golden brown for about 20 minutes.

Trout with mint on a red onion

Ingredients   for 4 servings:
  1 lemon, 2 tablespoons of butter, 4 trout fillets, 500 g of red onion, 1 table, a spoon of sugar, 50 ml of red wine, 50 ml apple juice, salt, ground black pepper, a pinch of cinnamon and caraway seeds, mint leaves

Cooking:
  Pour lemon over with hot water and pat dry. Cut long strips from the zest and lightly fry them on 1 table, a spoonful of oil. Cut the lemon in half, squeeze the juice.
  Wash and dry the fish, sprinkle with lemon juice. Let the juice soak.
  Peel and chop the onion rings. Heat sugar in a pan until golden brown, pour apple juice and wine.
  Add onions, salt, pepper, season with cinnamon and caraway seeds. Simmer under the lid 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 onion, garnish with zest stripes and mint leaves.

Fruit Salad with Yogurt

Ingredients:
  200 gr. fresh cherries
  2 apples

  2 pears
  2 tbsp lemon juice
  2 tbsp powdered sugar
  150 ml of heavy cream,
  150-200 ml of white yogurt,
  2 tsp vanilla sugar.

Cooking:
Rinse the cherry well and remove the seeds from it. Peel apples and pears and core. Cut apples and pears into small cubes, sprinkle 2 tsp. lemon juice, sprinkle with powdered sugar. Add cherries to apples and pears and mix gently, being careful not to mash the cherries. Whip the cream with vanilla sugar into the foam, continuing to whip, add yogurt and the remaining lemon juice. Put the salad in a bowl and garnish with whipped cream and yogurt.

Ricotta Parfait with Mango and Lime

Ingredients   for 4 servings:
  Mango -2 pieces
  Sugar -1 tablespoon
  Grated zest of ½ teaspoon
  Lime juice -1 tablespoon
  Ricotta cheese -1.5 cup

Cooking:
  1. Peel the mango from the skin and seeds and cut into small cubes. Transfer sugar, juice and lime zest to a bowl. Stir and let stand for 20 minutes.
  2. In the meantime, beat with a mixer the ricotta and place in a bowl. Put the mango on top and serve right away.

Pomegranate Parfait

Ingredients   for 6 servings:
  Pomegranate grains 1 cup
  Pomegranate juice ⅔ cup
  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 cup
  Corn (maize) starch 1.5 tablespoons
  Butter 1 tablespoon

Cooking:
  1. For jelly, mix 2 tablespoons of sugar, 2 teaspoons of corn starch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice, mix. Bring to a boil over medium heat and cook, stirring, for about 5 minutes. Pour into a small bowl. Chill while you cook the pudding.
  2. For pudding, mix milk and cream in a saucepan. Clear the seeds from the 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 corn starch in a medium bowl.
  4. Carefully introduce 1/3 of the milk mixture into the eggs, whisking with a whisk. And pour everything into a saucepan with heated milk and cream.
  5. Boil over medium heat, constantly whisking, until the mixture thickens, from 2 to 3 minutes. Remove from heat and add oil.
  6. For parfait, divide the pomegranate jelly between the serving forms by filling the container by 3/4. Put pudding on top. Cover each mold with cling film and refrigerate for at least 3 hours.
  7. For decoration, use pomegranate seeds and sprigs of mint.

Summer berry dessert

Ingredients :
  Sour cream 500 g
  Biscuit cookies 300 g
  Gelatin 20 g
  Fresh berries 300 g

Cooking:
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 the fire and heat until completely dissolved (without bringing to a boil). Then pour sour cream into gelatin in a thin stream, constantly stirring. We cover the deep dishes with cling film, lay the strawberries and kiwi berries cut into halves at the bottom, then a layer of broken biscuit into slices, then again a layer of berries and a layer of biscuit. Fill everything with a mixture of sour cream and gelatin, put the form in the refrigerator for 2 hours.
  3. After we take the cake out of the refrigerator and gently turn it over to the dish.
  Tip: put the berries and biscuit in the mold in advance, and then immediately pour sour cream with gelatin, as the mass quickly thickens and may subsequently not flow everywhere.

Non-alcoholic mojito

Ingredients   for 1 serving:
  Fresh mint 10 g
  Lime ½ pieces
  Sprite 150 g
  Ice

Cooking:
  1. Cut the lime and put in a glass.
  2. Add mint, cane sugar and knead.
  3. Add ice crumbs and transfer the mixture to the shaker. Whisk.
  4. Transfer to a glass and fill with a sprite.
  5. Decorate the cocktail with a leaf of mint and lime - the drink is ready.

Quick lemonade

Ingredients   for 4 servings:
  Lemons 2 pieces
  Sugar 200 g
  Water 750 ml
  Ice 6 pieces

Cooking:
  1. Wash lemons well.
  2. Cut the lemons and put in a blender.
  3. Add sugar, cold water and ice.
  4. Stir for 1 minute.
  5. Strain through a fine sieve.
  6. Garnish with lemon slices.
  It is important to use cold water, otherwise the drink will be bitter.

Lemon Cucumber Ice Cream

How to escape from the summer heat? Eat a refreshing ice cream! You can make ice cream on your own from healthy low-calorie ingredients. This one is not as difficult as it may seem.

Ingredients:
  - 1 cup of cucumber sliced \u200b\u200binto strips;
  - juice of 1 lemon;
  - 2 glasses of water;
  - sugar or honey;
  - ice cream sticks

Cooking:
  1. Take a plastic container and pour water into it. Cut the lemon into 2 halves and squeeze the juice into the water.
  2. Add sugar or honey to taste.
  3. Fill the ice cream molds with 2/3 of the lemonade. Put 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 chopped cucumber to the ice pan. Shuffle. Insert the stick into the mold. Put the molds in the refrigerator for 3-4 hours until completely freezing.

Apple souffle "Cloud"

This souffle can be added to cakes or served with any toppings or syrups. This souffle can be done in large quantities, as it flies away just instantly! You can serve in a bowl or pour in large forms, and then cut into small pieces.
  Cooking time: 30 minutes + cooling

Ingredients   for 6 servings:
  600 g apples
  20 g of gelatin
  150 g sugar
  150 ml of apple juice + 4 tbsp.
  100 ml of water
  ¼ tsp soda
  ¼ tsp citric acid (or 0.5 teaspoon lemon juice
  vanillin - on the tip of a knife

Cooking:
  1. Apples peeled and peeled and cut into cubes. Transfer apples to the pan, add 4 tbsp. apple juice and simmer under the lid over low heat until soft, cool.
  2. Soak gelatin in 150 ml of juice and leave to swell. We mix sugar, water and vanillin in a saucepan and stirring occasionally, simmer the syrup over low heat, cool. Dissolve the soaked gelatin over a small fire until completely dissolved, cool slightly. Crushed apples are crushed in a blender until mashed.
  3. In a separate bowl, begin to whip the sugar syrup, pouring 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 soda, whisk for 2 more minutes and begin to introduce one spoonful applesaucewhile continuing to whisk.
  6. Add applesauce
  7. We put the souffle in the molds and send it to the refrigerator for 2 - 3 hours.

Strawberries in batter

Ingredients:
  400 g of strawberries
  4 tbsp wheat flour
  1-2 tbsp ghee,
  1-2 protein
  1 glass of beer
  1 glass of brandy
  powdered sugar.

Cooking:
  Combine the flour, ghee, well-whipped protein, beer and cognac in a bowl. Dip each berry in batter and fry in vegetable oil. Sprinkle with powdered sugar before serving.

Strawberry Cake with Cottage Cheese

Ingredients:
  400 g of strawberries
  200 g flour
  250 g of cottage cheese
  2 tbsp natural yogurt
  2 tbsp semolina
  1 egg
  2 tbsp cocoa,
  100 g of softened butter,
  150 g sugar
  5 g of gelatin
  1 sachet of vanillin
  a pinch of salt.

Cooking:
Combine butter, yogurt and egg yolk together. Constantly stirring, gradually pour 150 g of flour and cocoa into the resulting mixture, knead the dough, make a bowl out of it and put in the refrigerator for 30 minutes. Then roll out, put in a baking dish greased with butter. Make sides and pierce the dough in several places with a fork. For the filling, mix the cottage cheese, sugar, semolina and vanilla. In a separate container, beat the egg white with a pinch of salt into the foam and add to the curd mass. Put the form with the dough for 5-7 minutes in the oven preheated to 180 ° C. Then take out, put the filling on the resulting cake and bake 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 on 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 lay in the shape of a flower on the cake, pour it with syrup and refrigerate for 3 hours.

Strawberry pudding

Ingredients:
  750 g of fresh strawberries,
  125 g sugar
  2 stack milk
  1 tbsp. starch
  vanilla sugar, chopped nuts - to taste,
  a pinch of salt.

Cooking:
  Combine sugar, milk, starch and salt together and cook, stirring constantly, over low heat until thickened. Then add vanilla sugar and mix again. Cool the resulting pudding, mix with strawberries, mashed with a fork, and sprinkle with chopped nuts.

Orange and Lemon Sorbet

Sorbet is a frozen fruit juice. Today we offer you to prepare orange and lemon sorbet for your near and dear ones.

Ingredients:
  orange - 2 pcs
  lemon - 2 pcs
  egg white - 2 pcs.
  sugar - 6 tbsp. l

Cooking:
  Wash oranges and lemons. Cut off the top of each fruit. Spoon, trying not to damage the peel, remove the pulp from 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 refrigerate for 10 minutes. Wipe, without mixing, the pulp of oranges and lemons through a sieve. Add sugar syrup equally in each puree, mix.
  Beat whites in lush foam. Half of the whipped proteins should be introduced into the orange mixture, the remaining ones into the lemon mixture; mix. Place the sorbet bowls in the freezer for 3 hours. Every 30 minutes. the sorbet must be mixed with a fork. Put the finished orange and lemon sorbet into the stored peel. Place in the refrigerator before serving.

Banana casserole

Banana casserole is useful not only for muscles, but also for the brain, since banana is an excellent source of glucose.

Ingredients:
  4 ripe bananas
  1 cup icing 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

Cooking:
  Peel the bananas, cut each lengthwise and then each half lengthwise into 2 parts. Heat vegetable oil in a pan and fry the bananas on all sides, for 2 minutes.
  Peel the ginger root, chop finely. Cut the vanilla stick, remove the seeds. Mix half the icing sugar with bananas, add the remaining half to coconut milk along with vanilla stick and ginger.
  Put coconut milk on fire and heat until powdered sugar is completely dissolved. Add lime zest, warm the milk for another 2 minutes, and remove from heat.
  Cut the baguette into thin slices and pour plenty of coconut milk.
  Preheat oven to 170 ° C. Lubricate the refractory form with butter. Put a layer of bananas in it, on top - a layer of bread. Repeat the layers until the form is filled, the last layer should be made of bread. Sprinkle the casserole with the remaining butter and bake for 1 hour.
  Fry coconut flakes, 1-2 minutes, in a dry frying pan. Allow the casserole to cool, turn on the dish and remove the form. Sprinkle casserole with coconut.

Dumplings with strawberries

Ingredients:
  For the test:
  2 cup flour
  ⅔ glass. water,
  a pinch of salt.
  For filling:
  Strawberry,
  sugar.

Cooking:
  Sift the flour, add water and salt and knead the dough. Roll it into a layer of 2-3 mm thick and a cup with a diameter of 5-6 cm cut circles. In the center of each circle, put strawberries, previously sliced \u200b\u200binto quarters, pour sugar to taste and blindly tighten the edges so that when boiling the juice does not leak from the dumpling. Boil the dumplings in salted water until tender. Serve with sour cream.

Fruit jelly

Cooking is very easy!
According to the recipe, you can make jelly not only from raspberries, but also from strawberries, currants or plums. Alternative gelling agents in specialized stores include vegetable gelatin pectin (from the peel of apples or oranges) or agar (from red algae). Please note that they have varying degrees of gelling, so please follow the instructions on the packaging. If you are sorry to throw away the pulp of fruit, then do not squeeze the juice in gauze. 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. Pour into a pan.
  Package "Zhelfiks 2 + 1" mix with 2 tablespoons of sugar and add to the pan, mix. Bring to a boil, stirring. Add 0.5 kg of sugar and cook for another 1 min. Immediately pour into 6 heated cans, close and allow to cool.

Strawberry Marshmallow

Ingredients:
  700 g of strawberries
  40 sheets of fresh basil,
  ½ cup sugar
  1 tbsp lemon juice.

Cooking:
  Mix the strawberries with the rest of the ingredients in a blender. Strain through a sieve to get rid of large basil leaves, add 1 tsp. water and simmer over low heat, stirring constantly, until thickened. Then put it on parchment paper in a baking dish, smooth the hot pastilles over the entire surface of the form, put in the oven and bake at 100ºС, slowly drying until the pastilles thicken. Remove the finished pastille from the oven, roll it up and store in a cool, dry place.

Fried watermelon with cheese and ham

We offer you to try a summer grilled watermelon dish with cheese and ham. Is this a snack? Dessert? But what's the difference ... the main thing is delicious!

Ingredients:
  1 medium watermelon
  olive oil
  salt
  freshly ground pepper
  300 g lean ham
  300 g of homemade cheese (very tasty with blue dor blue cheese)
  fresh basil leaves
  balsamic vinegar

Cooking:
  1. Preheat the grill to 250 ° - 300 ° (medium-high temperature);
  2. Prepare a watermelon. To do this, cut it across into slices about 2 cm thick. Each slice is cut into 4 parts, remove the seeds and cut the peel;
  3. Each prepared slice of watermelon must be greased with olive oil (this is convenient to do with a silicone brush to lubricate hot pans), sprinkle with salt and pepper;
  4. Fry the watermelon pieces on the grill for 1 minute on each side;
5. Cut the ham into thin strips (or immediately buy chopped). Cheese cut into small cubes;
  6. For each fried slice of watermelon, put a slice of two ham, a couple of slices of cheese, garnish with basil leaves. Sprinkle with balsamic vinegar on top and serve immediately.
  This dish is especially delicious when it is hot!

Fragrant Peppermint Oil

3 bottles   - I advise you to cook
  Fresh mint, high quality vegetable oil (e.g. olive or sunflower)
  Wash mint, dry, place in clean, dried bottles (fill the container halfway).
  Pour in vegetable oil and clog. Leave to insist 1 week warm. Store in a cool, dark place. The oil is suitable for all dishes that add mint. According to this recipe, you can also cook oil infused with basil, dill and other herbs.

Chilled Coffee Summer Drinks

In the summer heat, I want to drink something chilled. Espresso-based cold drinks come to the rescue. Interesting, tasty, and most importantly, refresh!

Coffee mojito

Ingredients:   Espresso, 100 ml tonic, 4 mint leaves, 3 lime slices, a teaspoon of cane sugar.
  Recipe:   Rub mint, lime and sugar in a glass. We fill the glass with crushed frappe, pour in the tonic, pour in the chilled espresso. Decorate with mint and lime.

Bumble

Ingredients:   Espresso, orange juice and pineapple 50 ml each, strawberry syrup 20 gr., Frappe crumbs.
  Recipe:   Pour the strawberry syrup into the glass, beat the frappe to the top. Mix the juices and cool in a shaker, pour into a glass. On top - cooled espresso in a thin stream in the center of the glass.

Frappe

Ingredients:   Espresso, milk 100 ml, frappe crumbs. Syrup to taste.
  Recipe:   In a shaker, cool the espresso with milk and 3 ice cubes, then pour into a glass clogged with crumbs frappe.

Ice Latte with Syrup

Ingredients:   Strawberry syrup 20 ml, ice, whipped milk foam, espresso.
  Recipe:   Pour into a glass sequentially to save layers.

Summer menu   - This is, first of all, an abundance of colors and unique aromas of fresh vegetables and fruits.

When else, no matter how in the summer, we can eat tasty, healthy and minimally processed food? When else can we enjoy food and not worry about our waist?

Summer is the time of year that allows you to get the maximum amount of healthy vitamins and cleanse your body.

Each family has their favorite dishes, which the family eagerly awaits with the onset of the summer season. These dishes do not bother, no matter how many times they are cooked.

I bring to your attention a few, in my opinion, the most delicious, easy to prepare and inexpensive summer menu. If, any of them is not familiar to you, be sure to cook it, and you will not regret it.

Summer first courses

Okroshka is a symbol of summer

What could be tastier than cool okroshka on a sultry, summer day? She deserves the greatest praise and her recipes are many. I tried the most different, but this one is the most successful.

Ingredients:
  1. Chicken fillet or beef - 300 gr.
  2. Chicken eggs. - 4 pcs.
  3. Potatoes 3-4 medium (
  4. Fresh cucumbers -4 pcs. (medium size)
  5 .Redis - 4-5 pcs. (optional)
  6. Green onion -1 pc.
  7. Dill -1 bunch
  8. Cheesecake - 2 liters
  9. Sour cream -1 glass.
  10. Salt, black pepper to taste.

Cooking:
Fillet, eggs, potatoes - boil, cool, cut into cubes.
  Dice cucumbers and radishes
  Chop onions and dill.
  Mix all ingredients, salt, pepper, add sour cream, whey and mix again.
  Refrigerate for 1 hour to insist.

Sorrel green borsch - taste the summer aroma

Ingredients:
1. Meat or chicken broth -2l.
  2. Sorrel - 1 large bunch
  3. Potatoes - 3-4 pcs.
  4. Carrots - 1 pc.
  5. Hard-boiled eggs -3 pcs.
  6. Parsley, dill in - 1 bunch.

Cooking:
Put potatoes in boiling broth and carrots, grated on a fine grater. When the potatoes are boiled add finely chopped sorrel, parsley, dill and chopped eggs. Bring to a boil and turn off. Serve with sour cream.

Summer salads

Greek salad - add a twist to the usual salad.

Ingredients:
1. Tomatoes
  2. Cucumbers
  3. Bulgarian pepper
  4. Onions
  5. Olives
  6. Cheese feta cheese
  7. Basil or a mixture of Italian herbs
  8. Olive or lean oil.
Cooking:
We cut everything except onions in large cubes. Bow thin rings. Add the olives, mix gently, salt, pour with olive oil, spread on a wide plate. If desired, either we cut the feta cheese into small cubes and mix with the rest of the ingredients, or cut into small rectangles and spread on top of the salad along the rim of the plate. Garnish with small basil leaves or sprinkle with Italian herbs.

Shopska salad - salad and light main course

Ingredients
1. Tomatoes
  2. Cucumbers
  3. Bulgarian pepper
  4. Onions
  5. Hard cheese (rub on a coarse grater)
  6. Mayonnaise
  7. Salt, black pepper to taste.
Cooking
We cut all vegetables in the usual way, salt, season with mayonnaise. Sprinkle with hard cheese on top.

Tomatoes with crackers - for those who love tomatoes.

Ingredients:
1. Tomatoes are preferably sweet - yellow or pink.
  2. Dried crackers from the remains of bread (any) in the oven
  3. Mayonnaise
  4. Basil or other favorite greens
  5.1-2 garlic cloves
Cooking:
Coarsely chop the tomatoes, add crackers, herbs, squeeze the garlic through the garlic, mix with mayonnaise.

Summer main dishes

Greek Moussaka - hearty and delicious

The recipe is not very short, but it’s worth it to cook - tasty, satisfying and inexpensive.
Ingredients
1. Minced chicken or mixed - 800g.
  2. Eggplant -2 pcs.
  3. Tomatoes - 2-3 pcs.
  4. Onion - 1 pc.
  5. Garlic - 2-3 cloves
  6. Vegetable oil for frying
  7. Dry red wine - 50g.
  8. Hard cheese - 200-250 gr.
  For white sauce
  1. Milk - 0.5 L
  2. Eggs - 2 pcs.
  3. Butter - 50g.
  4. Flour - 2 tbsp. spoons without top
  5. Nutmeg on the tip of the knife.

Cooking:
We cut eggplants with not thick rings, salt, leave for 15-20 minutes.
Cooking minced meat:
In a pan, fry in a small amount of vegetable oil - onions, diced and garlic for 3-4 minutes, add minced meat, fry 5 minutes, pour wine and simmer for 10 more minutes under the lid.
Cooking eggplant:
We wash the eggplants under running water, blot with a towel, fry in vegetable oil until browned, let the oil drain, laying them in one layer on a paper towel or napkin.
Cooking white sauce:
Melt the butter in a saucepan, stirring constantly, so that no lumps form, add the flour. Pour the milk, stirring, brew the sauce, add the nutmeg and turn it off. Beat the eggs and also stirring, pour them into the sauce.
In the baking dish we put:
1. A layer of eggplant, sprinkle with grated hard cheese.
  2. Stuffing layer
  3. Repeat both layers.
  4. The mode circles the tomatoes spread on the second layer of minced meat
  5. Pour the sauce, cover with grated cheese, place in the oven, preheated to 180 degrees for 40 minutes.

You can eat both hot and cold.

Ratatouille - all summer vegetables in one dish.

Ingredients:

1. Eggplant - 1 pc.,
  2. Zucchini or zucchini (not large) - 2 pcs.,
  3. Bulgarian pepper - 2 pcs.,
  4. Tomatoes - 3 pcs.,
  5. Onions - 2 pcs.,
  6. Garlic - 2 cloves,
  7. Olive or vegetable oil for frying,
  8. Dill and parsley
  9. Salt, pepper

Cooking:

Cut eggplant and zucchini into large cubes. Cut the pepper into large cubes.

Cut the peel of a tomato crosswise and dip the tomatoes in boiling water for 30 seconds. Remove the peel and chop the pulp coarsely.
  Peel and dice the onion. Chop the garlic cloves finely.
  Chop greens.

In a pan, heat the oil, fry the onion 1 clove of garlic - 3 minutes.
  We put eggplant and fry them for 3 minutes. Add bell pepper   and let it go for another 3 minutes. We spread the zucchini, cook for 3 minutes.
  Add tomatoes, mix, salt, pepper, Italian herbs can be added.
  Cover, simmer for 15-20 minutes. Add chopped garlic and herbs.

Zucchini baked with cottage cheese - a delicate, unique taste

Ingredients:

1. Zucchini 3pcs.
  2. Cottage cheese 300 gr.
  3. Dill and parsley or other favorite greens
  4. Egg 1 pc.
  5. Garlic (optional) 1 clove

Cooking:

Cut zucchini with a thickness of 5-6 cm., Cut the middle, leaving the bottom.
  Add finely chopped greens to the cottage cheese, add salt, and add zucchini.
  In a baking dish (you can use a deep pan), cover the bottom with parchment paper. Put stuffed zucchini (bottom to bottom). Bake in an oven preheated to 180 degrees. 20-25 minutes (until a golden crust forms on the curd).

Summer is the best time to get in shape, because it is at this time that one wants ease in everything. We are offering to you simple recipes   dishes that will help you eat right even in the hottest time, when you want to go on an “ice cream” diet.
Soup-puree "Do, re, mi" from beans with celery
Ingredients:   400 g. Ordinary dry beans, a liter of water, 1-2 stalks of leeks, one small carrot, one celery root, a quarter cup of cream, 1 egg yolk, 2 tbsp. butter, a little salt and meat broth (optional), a hand blender.
Cooking:   washed beans, leek, carrots and celery pour water, salt and cook until cooked. Then beat in a blender with a decoction. The resulting mashed potatoes are “diluted” with broth or boiling water, depending on the goals (lose weight or not) and beliefs (vegetarians can replace animal products with their soy counterparts). Heat the cream, whisk them with yolk and add to the soup along with butter.
  Attention: to reduce the time required for cooking beans, you can soak it in water overnight, or instead of ordinary beans, take a string.
Thick fresh fruit puree soup



Ingredients:
  apricots, peaches or cherries, 2 teaspoons of sugar, 1 teaspoon of cream or sour cream, 2 teaspoons of starch (optional), a hand blender.
Cooking:
the main thing is to resist the temptation and not eat fruit in the cooking process. Washed, cut in half fruits with seeds removed, pour hot water, cook under the lid until the desired softness is obtained. Alternatively, you can put them briefly in a double boiler for the same purpose. Previously, you would have to "wipe the old fashioned" fruit with a decoction through a sieve and worry, looking at how much peel you have to throw away. But, if you have a powerful hand blender in your hands, then your thoughts will be extremely positive: it will cope with the skin. Add sugar and water to the cooked puree (if it seems to you that the soup comes out very thick) and let it boil, if on the contrary, it turns out “sparse”, dilute the starch with cold water in a separate bowl and bring to a boil again. Serve with cream or sour cream.
Soup puree "Last letters of the alphabet" from sorrel and spinach

Ingredients:
  fresh sorrel and spinach in any ratio, you can take only spinach or only sorrel, but remember that spinach itself tastes more than neutral, only in combination with anything else its taste “appears”; onions, chopped into tiny cubes (or chopped with a blender) - 2 tbsp. (about half a small onion); 2 tbsp plain wheat flour, 3 cups chicken broth, 1 cup cream, a pinch of nutmeg, salt to taste, a hand blender and two saucepans.
Cooking:
  Boil the spinach, sorrel and onions, let them boil for about 3 minutes, then drain the broth and chop the vegetables with a blender. Melt the butter in another saucepan, mix it with flour and salt, then pour the broth - so that there are no lumps, stir constantly. Do not stop until the broth boils. Then combine the mashed vegetables with it and cook for about 5-7 minutes on low heat. Add cream and a little nutmeg, let it boil again. You can serve on the table, decorating with a half of hard-boiled eggs.
Cold Signor Tomato Soup (gazpacho)



Ingredients:
  6 large juicy tomatoes, a large onion, a little olive oil and balsamic vinegar, 1 cucumber and 2 green sweet peppers, one red pepper, a slice of bread baked the day before (without a crust), a hand blender.
Cooking:
  scald the tomatoes with boiling water and peel them, soak the bread in a mixture of olive oil and vinegar (50/50) and salt, then mix the ingredients with a blender, cool. Serve on the table with a side dish of cucumber, chopped with fingers, squares of bread (plain or toasted) and pickled onions.
Note: If you want your soup to be tender rather than spicy, add some natural yogurt and herbs (garlic, parsley, cilantro, dill) instead of pepper.
Young Onion Pesto

Ingredients:
2 young onions (I had with all the feathers), 1/2 bunch of cilantro, 1-2 cloves of garlic, salt and pepper
Cooking:
Peel and chop the garlic. Chop the onion finely. Finely chop the cilantro and mix everything. Add salt and pepper to taste.
  I mixed in a blender. Mint or cilantro was mentioned in the recipe. Well, mint and me are very bitter and not at all. But this option is absolutely good with bread, with meat. I add to salads - mix with olive oil and season the salad. Very tasty.
Tortillas with Parmesan and Pesto

Ingredients:
300 g flour with baking powder, 2 tbsp. olive oil, 160g grated parmesan, 250ml water, 1 bunch of mint
Cooking:
For the test, bring the water to a boil and pour in a thin stream into the flour, stirring. Add butter, parmesan, finely chopped mint and knead the plastic dough. Form a ball, cover with a towel and leave to reach approx. 30 minutes.
  Heat the oven to 210 gr.
  Divide the dough into 4 parts and on a floured surface roll each part into a flat cake. Spread the cakes with a small amount of pesto and bake on a baking sheet for 10-15 minutes, until golden brown. Salt the cooled cakes, pepper and serve with pesto.
Dip with feta and lemon

Ingredients:
  200g Feta, 2 tbsp lemon juice, 1 tablespoon lemon zest, 1 clove of garlic, 6 tablespoons olive oil, fresh thyme
  Mix everything.
  This is delicious. Especially with fresh bread, with crisps, crisps.
Blueberry ice cream cake with hazelnut cake



Ingredients:
Cakes: Crispy cookies - 8 pcs (or 1.5 cups of crumbs), Chopped hazelnuts - ½ cup, Butter - 6 tablespoons
  Filling: Fresh blueberries - 1.25 cups, Sugar - 2 tablespoons, water - 3 tablespoons, lemon juice - 1 tablespoon, vanilla ice cream - 950 g
Cooking:
In a blender, grind cookies and nuts to crumbs. Add softened butter and whisk again. Put this mass in the cake pan, tamp the cake tightly. Place in an oven heated to 175 degrees and bake until golden brown for about 10 minutes. Cool completely.
In a small saucepan, combine blueberries, sugar, water and lemon juice. Bring to a boil, reduce heat and simmer until blueberries begin to explode (about 10 minutes). Cool completely. Put 450 g of ice cream on a cooled base, half a blueberry filling and put the mold in the freezer for 30 minutes. Then take out and lay out the remaining ice cream and blueberries. Return to the freezer and leave at least 2 hours. Remove 10 minutes before serving.
Sour cream jelly with bananas



Ingredients:
  500 g sour cream, 100 g sugar, 2 bananas, 15 g instant gelatin, 25 g chocolate
Cooking:
Sour cream for jelly should be at room temperature. Add sugar to sour cream, beat with a mixer for about 5 minutes until sugar is completely dissolved. Pour gelatin into 100 ml of hot water (not boiling water), mix thoroughly until gelatin is completely dissolved. Cool to room temperature, stirring occasionally. Pour gelatin into sour cream (sour cream and gelatin should be about the same temperature so that the gelatin does not curl ahead of time), beat, peel the bananas, cut into large cubes, arrange them in serving glasses or glasses. Pour sour cream into glasses, refrigerate for at least 1-2 hours, until solidified. Grate the chocolate on a fine grater. Sprinkle the finished sour cream jelly with chocolate.
Coconut balls



Ingredients for 30 balls:
  chocolate (white) -1 bar, glaze (white) - 400 g, butter - 100 g, cream - 250 g, coconut flakes - 300 g
Cooking:
  Break the white chocolate into pieces, cut the butter into cubes, add the cream and a pinch of salt. Heat the mixture over low heat, add coconut flakes. Remove from heat, refrigerate for several hours until thickened. From the finished mass, mold the balls, sprinkle with coconut flakes. Put coconut balls in corrugated sockets.
vanilla ice cream



Ingredients for 5 servings:
  Cream 250 gr, Chicken egg 2 pcs, Powdered sugar 50 gr, Vanilla 1 pc
  This is the same taste familiar from childhood! Cream is used 35% fat. If there is no vanilla stick, take vanilla sugar. Only yolks are used in the recipe, we will not need proteins.
Cooking:
Pour the cream into the stewpan. Put on fire and bring to a boil, but do not boil! As soon as the bubbles appear - immediately remove. At this time, add the icing sugar to the yolks. Beat with a whisk until smooth and lush. Now pour some hot cream into the yolk mixture, stirring vigorously. After that, pour the mass into the remaining cream, mix. We put the stewpan again on a small fire and bring the mass to a boil. At the same time, do not forget to interfere all the time. The mixture thickens a little.
  Then we pour the mass into a container in which we will cool the ice cream. We put in the freezer for 3-4 hours. And every 15-20 minutes the mass must be intensively mixed. You can also immediately pour into molds for ice cream. If the molds are small, as in the photo, then the mass does not need to be mixed every 15 minutes.
Banana Coffee Ice Cream

Ingredients:
  1 large ripe sweet banana (or 2 small), 200 g of nonfat dry cottage cheese, 150 g of natural yogurt without additives, 1 tbsp. milk powder, 1/3 tablespoon of instant coffee (I have coffee extract), 6 pieces of pitted dates (I took a large handful of prunes), 1 tsp honey with a small hill
Cooking:
  She put the banana in a blender, chopped it, added dates and cottage cheese, and beat it. Then I added yogurt, milk powder, coffee, honey to the mass and beat everything well with a mixer, placed it in the freezer for 3 hours, stirred it with a spoon every half hour, then left it overnight.
Chocolate Frozen Bananas

Ingredients:
4 medium ripe bananas, ice cream sticks, 230-290 g of dark chocolate, nuts, confetti
Cooking:
Peel the bananas, cut about 2.5 cm from the edge. Place bananas on sticks and place them on a baking sheet covered with baking paper. Put in the freezer overnight (at least a couple of hours).
  Melt the chocolate, mix until smooth. Dip the bananas in the icing and immediately roll topped with chopped nuts or confetti.
Three Layer Milkshake

Ingredients:
  200 g vanilla ice cream, 1 cup milk, 100 g blueberries, 100 g strawberries, 1 pre-frozen banana
Cooking:
  Beat the banana, 1/3 cup of milk and 1/3 pack of ice cream with a blender. Pour into a convenient container, put in the refrigerator.
  In a clean blender, destroy 100 grams of strawberries, 1/3 cup milk and 1/3 part ice cream. Beat, pour into a container and put in the refrigerator. We also deal with blueberries using the remaining milk and ice cream. When everything is ready, gently pour the mixture in layers into two tall glasses: first strawberry, then banana and finally blueberry.