Cold Salmorejo soup

Ingredients:

• Large tomatoes - 4 pieces
• Almonds - 20 grams
• White bread - 2 slices
• Garlic cloves - 2 pieces
• Ham - 200 grams
• Egg - 1 piece
• Wine vinegar - 0.5 teaspoon
• Olive oil - 25 grams
• Spices - to taste

Recipe:

Fresh tomatoes are cut in half. The seeds and excess juice are removed from them. The removed seeds and juice are ground through a sieve. The pure juice is left for further use. After this, the remaining tomato slices are cut into small pieces.

The almonds are chopped and lightly toasted in a dry frying pan. Slices of bread are dried in the oven and torn into small pieces.

Chopped tomatoes, the juice obtained from them, toasted bread, almonds and garlic are placed in a blender. All ingredients are crushed until smooth. Without turning off the blender, olive oil is gradually poured into the resulting mass. The resulting mixture is rubbed through a sieve and mixed with vinegar and salt. Then it goes into the refrigerator for a couple of hours.

The boiled egg is finely chopped and mixed with chopped ham. The chilled soup is poured into plates and flavored with ham and eggs. The dish is ready to be served.

Hungarian apple pie

Ingredients:

• 130 g flour
• 160 g semolina
• 180 g sugar
• 7 g baking powder
• ½ tsp. cinnamon
• 7 apples
• 120 g butter

Cooking method:

1. Mix flour, semolina, sugar, baking powder and cinnamon in a separate bowl

2. Wash the apples, peel them and remove seeds and grate them on a coarse grater.

3. Line a baking dish with baking paper or foil and grease generously butter

4. Pour part of the dry mixture onto the bottom of the mold, the layer should not be too thick, and level it

5. Then lay out the grated apples in a layer of approximately the same thickness, level

6. Alternating layers, lay out the entire dry mixture and apples, the last should be the dry layer. I ended up with three dry layers and two apple layers. Grate butter on top

7. Preheat the oven to 180 degrees. Bake the pie for 40-45 minutes, the crust should become golden brown.

Dumplings with steamed strawberries

Dumplings made from soft, tender dough with a delicate berry filling will retain their shape better if you steam them rather than in water.

Ingredients:

For filling

• 400 g strawberries
• ½ cup sugar
• 2 tsp corn starch

To submit

• butter
• sour cream

For the test

• 450 g flour
• 150 g curdled milk
• 2 eggs
• 1 tbsp. l. Sahara
• ½ tsp. salt

Cooking method:

Sift flour with salt. Mix the curdled milk with eggs and sugar, pour into the flour and knead into a homogeneous elastic dough. Wrap the dough in film and leave for kitchen table for 30 minutes

Rinse the strawberries, dry them, remove the stems. Cut the berries into cubes with a side of 1 cm, place in a colander and cover with sugar. Leave for 30 minutes, during which time stir gently two or three times. Collect the released juice. Sprinkle starch over strawberries and stir again.

Divide the dough into pieces, form into rolls about 3 cm in diameter. Cut the roll into pieces 1-1.5 cm wide. Sprinkle with flour to prevent sticking. Roll out the pieces of dough into thin circles and place them under a towel to prevent them from drying out.

On each circle of dough, shake off the flour, place a dessert spoon of filling and carefully seal the edges of the dough so that you get a semicircle.

Grease the steamer tiers vegetable oil, spread the dumplings and cook over steam for 15-17 minutes.

Serve dumplings brushed with butter, strawberry juice and sour cream.

Cooking time - 1 hour

Number of servings - 4-6

Device - steamer

Peaches in caramel with ice cream

Ingredients:

• 4 tablespoons butter
• ¾ cup sugar
• 1 tsp vanilla sugar
• 6 peaches
• ice cream

Cooking method:

1. Combine butter, sugar, vanilla and 1/4 cup warm water, heat until the butter melts and stir until the sugar dissolves;

2. Preheat the oven to 200 degrees. Cut each peach in half and remove the pits. Dip the peaches into the sauce and place on a baking sheet. Bake for 20 minutes;

3. Cool the peaches and serve with ice cream.

Summer pasta salad

Fresh and tasty pasta salad will especially appeal to lovers of pasta and Italian cuisine. This salad is very easy to make at home. It is suitable as a side dish or as a main dish for a light summer lunch or dinner.

The colorful summer salad features pasta, tuna, shredded carrots, chopped celery and red onion, dressed with mayonnaise and yogurt. It is best to serve the salad chilled.

Ingredients for 8 servings:

• 1 pack of medium-sized wholemeal pasta
• 3 stalks of celery
• 1 large red onion
• 1 bunch of fresh parsley
• 1 medium carrot
• 250-300 g canned tuna in water
• 200 g light mayonnaise
• 100 g unsweetened low-fat yogurt
• 1 tablespoon apple cider vinegar
• salt, pepper to taste

Cooking method:

1. Cook the pasta according to the instructions on the package. Try not to overcook! After cooking, drain the water and rinse the pasta cold water and drain the water again;

2. Finely chop the celery and red onion, chop the parsley, grate the carrots on a medium or coarse grater;

3. Drain the tuna, place it in a large, deep bowl and mix with the celery, onion, parsley and carrots. Add cooled pasta and stir to combine all ingredients;

4. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper. Pour over pasta and stir well. Cover and refrigerate salad for 30 minutes.

Advice: Instead of carrots, you can add sun-dried tomatoes or fried red bell peppers to the salad paste.

It also turns out delicious and bright for summer!

Recipe for vegetable stew from eggplant, cabbage and zucchini

You will need:

• 200 g white cabbage
• 2 carrots
• 1 eggplant, small zucchini and onion each
• 2-3 tbsp. tomato paste and vegetable oil
• table vinegar 9%

How to cook stew from eggplant, zucchini and cabbage. Cut the eggplants and zucchini in half lengthwise, place cut side down on a greased baking sheet, place in an oven preheated to 180 degrees and bake until soft, cool, remove the skin from the eggplant, finely chop the vegetables. Peel the carrots and chop finely, chop the cabbage, chop the onion, put all the vegetables in a frying pan with oil, simmer until soft with the addition of tomato paste, vinegar, salt and pepper. When serving the stew, you can season it with sour cream.

Recipe for cold borscht from young beets (beetroot soup)

You will need:

• 1.5 l bread kvass
• 2 eggs each, fresh cucumber and young beets with tops
• 4 tbsp sour cream
• green onions
• dill
• parsley

How to cook cold borscht from young beets. Peel and wash the beets, boil until ready, cut into strips. Bring the beet broth to a boil, add chopped beet stalks, a small amount of chopped leaves, boil until soft, add beets, cool. Pour kvass into the soup, add chopped cucumbers (without skin), chopped herbs. Place a chopped boiled egg and sour cream in each bowl of soup.

Sweet and sour potato salad

For 4 servings:

• 50 g salted capers
• 700 g potatoes, cut into pieces
• 1 large onion, thinly sliced
• 6 tbsp. l. olive oil
• 100 g green olives with pits
• 2 tbsp. l. Sahara
• 4 tbsp. l. white wine vinegar

This is a simple, nice salad in olive oil and vinegar. Sweet and sour dishes are typical of northwestern Sicily, where this traditional recipe comes from.

1. Rinse the capers to remove any salt and leave them in cold water for 30 minutes, changing the water frequently until the capers are no longer salty.

2. Combine potatoes and onions and fry in olive oil in a deep non-stick frying pan for about 7 minutes. Season with salt and black pepper, then remove from heat and cover while you cook the olives. This will allow the potatoes to continue to cook without overcooking them.

3. Cut thin strips from the olives and run a knife between the flesh and the pit, then add to the potatoes with capers and 200 ml of water. Return to heat, cover and cook for 10-15 minutes until potatoes are done.

4. Dissolve sugar in vinegar and add potatoes to the pan. Bring to a boil and cook for a minute, remove from heat. Serve warm.

On a note:

Why salted capers and not pickled ones? Because capers in vinegar absorb vinegar, when salt can be rinsed out of capers without affecting the taste. Italians are attentive to such subtleties. By the way, the smaller the capers, the tastier they are.

Spaghetti carbonara

When boiling spaghetti, you can use regular salt, but it is better to season the dish with flakes sea ​​salt, if you can find them. Please note that although you can use either regular salt or sea salt in step 3, the amounts will vary.

What do you need:

• 0.25 cup extra virgin olive oil
• 250g bacon (6-8 slices), cut in half lengthwise and then crosswise into small pieces
• 0.5 cups dry white wine
• 3 very fresh eggs
• 0.75 cups finely grated Parmigiano Reggiano
• 0.25 cups finely grated Pecorino Romano
• 3 cloves garlic, crushed in a garlic press or finely chopped
• 500 g spaghetti
• salt and freshly ground black pepper

What to do:

1. Set the oven rack to just below the middle level. Place a large ovenproof serving bowl on top and preheat the oven to 200°C. Bring 4 liters of water to a boil in a large saucepan.

While the water is heating, heat the olive oil in a large frying pan over medium heat until it begins to simmer but is not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Add wine and cook until the alcohol smell has evaporated and the wine has reduced slightly, 6 to 8 minutes. Remove from heat and cover to keep warm. In a small bowl, beat eggs, cheese and garlic with a fork; set aside.

When the water comes to a boil, add spaghetti and 1 tbsp. l. regular salt. Stir gently to prevent the pasta from sticking. Cook until al dente. Place the pasta in a colander and drain, reserving half a cup. Let the spaghetti dry slightly for 5-10 seconds. (but they should remain slightly damp). Transfer the spaghetti to a warmed serving bowl. If the pasta is too dry, add some of the reserved cooking water and stir. Immediately pour the egg mixture over the hot spaghetti and sprinkle with 1 tsp. sea ​​salt flakes or half a teaspoon of regular salt, mix well.

Pour the mixture of bacon and boiled wine into the pasta, season generously with black pepper and mix thoroughly. Serve immediately.

Summer recipes – best recipes seasonal dishes and drinks that will add variety to your menu. This is, first of all, healthy dishes from vegetables, fruits, herbs, berries.

In the heat, the body requires the consumption of large amounts of vitamins, preferably not synthetic, but real, in their natural form. That is why during the warm season it is advisable not to miss this opportunity and switch to vitamin-rich, juicy and light dishes. And numerous recipes for summer dishes that can be found in large quantities at Povarenka, for every taste and every wish. So what kind of summer dishes do many modern housewives usually prepare?

Summer soups

Of course, this is primarily such as okroshka, beetroot soup, kholodnik, gazpacho and many others. In the summer heat, such first courses are an excellent alternative to hot soups, pickles, borscht and solyanka.

The advantage of summer cold first courses is that the ingredients in them are mostly fresh, which means they have retained all their vitamins. Such dishes cool a hot body well, but summer soups contain very few calories, which means you won’t gain weight with their help. excess weight– just a godsend for the summer!

Salads and snacks for the summer table

What summer recipes are complete without salads and appetizers made from vegetables and herbs? You should definitely take note of such recipes and try not to spend a single summer day without them.

In summer, it would be correct to season vegetables and herbs not with mayonnaise, but with more vitamin-rich and healthy salad sauces, for example, vegetable oil with lemon juice, or natural yogurt, or mustard dressing.

What's summer without barbecue?

We associate summer not only with vegetables and berries grown on our own summer cottage, but also with picnics, outings, as well as with kebabs and barbecues, which are the main signature dishes on the menu for such out-of-town trips.

Kebabs can be prepared not only by craftsmen, but also by those who take into account our advice on how to properly marinate them, grill them over coals, serve them beautifully, and what sauce to prepare for them. Don’t forget to serve kebabs and barbecue dishes with summer snacks accompanied by beer and meat cooked over the fire.

For dessert...

As you can see, recipes for the summer amaze with their variety. Even the dessert dishes for the summer menu are special - rich in vitamins and refreshing. Summer desserts include sweet dishes such as homemade ice cream, jellies, mousses, puddings, dessert salads of fruits and berries, and thick smoothies with ice.

Drinks on the summer menu

In the summer, we take out a juicer from pantries and far corners and intensively squeeze the juices from fresh vegetables, berries, herbs and fruits summer season. We also prepare cool compotes, homemade lemonades, and non-alcoholic drinks as drinks so that your thirst will subside and the drink will refresh you in the summer heat.

***
Create a summer menu and prepare summer dishes with Cook's recipes, and your summer will be the most delicious, most vitamin-packed, most joyful time of the year!

On hot summer days, you don’t really want hot borscht for lunch and hearty meat dishes with a side dish. The summer menu is traditionally much lighter, because when else will we have such a selection of the freshest vegetables, herbs and fruits! It's time to prepare cold soups, vegetable stews and all kinds of salads.

Cold soups

It’s impossible to imagine a summer menu without cold soups; they are present in many cuisines around the world: okroshka, botvinya, gazpacho, tarator, beetroot soup, kholodnik.

They perfectly quench hunger and thirst, and are also very healthy, because they are mainly prepared from fermented milk products and vegetables.

Tarator

When choosing recipes for every day of the week, include this in your summer menu a traditional dish Bulgarian cuisine. Our recipe is not strictly classic, because the addition of certain ingredients often gives the food a special taste.

Ingredients:

• natural (unsweetened) yogurt or kefir - half a liter;
  
• small fresh cucumbers - 2-3 pieces;
  
• radishes - 6 pieces;
  
• garlic - 5 cloves;
  
• walnuts - 10 pieces;
  
• vegetable oil (can be sunflower or olive) - one and a half tablespoons;
  
• dill - 1 medium bunch;
  
• ground black pepper and salt - to taste;
  
• cold sparkling water - optional.

Recipe:

1. Let's prepare necessary products- Cool the kefir, wash the vegetables and herbs.
2. Grate the radishes and cucumbers coarsely or cut them into cubes (as you prefer), put the garlic through a press, and chop the dill.
3. Grind the walnut kernels using a rolling pin or blender.
4. Combine vegetables and herbs, add salt and pepper, mix and let sit for 15-20 minutes.
5. Pour the mixture with yogurt or kefir, and dilute with cold water if desired. Add nuts and vegetable oil to the tarator and serve.

The basis of this cold soup can be: homemade yogurt, tan, matsoni, ayran. And in general, you can experiment with greens to your heart’s content, choosing the one that suits your taste best: parsley, basil, chives, lemon balm, cilantro.

Gazpacho

And this one cold soup originally from Spain. The Andalusian poor once came up with a simple dish. But over time, it was supplemented with some ingredients, and this taste was appreciated by many; try including gazpacho in your summer menu. During the vegetable season - the best thing, because there is a real abundance on sale. ripe tomatoes, sweet peppers, cucumbers. What else do you need and how to prepare cold tomato soup, watch this video:

Second courses

Cooking dishes from fresh vegetables is a pleasure. With their help, the summer menu can be endlessly varied. And experienced chefs know a lot about this! And we are ready to share our secrets with less experienced lovers of vegetable dishes.

By the way, they will help you learn new ones original recipes for every day, not only specialized sites and forums. Popular social networks are also famous for their culinary communities. There you can always borrow some recipe and please your family with some delicious food.

This seems to be a traditional dish - vegetable stew. But what scope for imagination! Various vegetables in any combination, with the addition of mushrooms, meat, seafood, legumes, spices, herbs - and as a result we get completely different tastes.

Vegetable and mushroom stew

Ingredients:

• zucchini - 400 grams;
  
• potatoes - 300 grams;
  
• champignons - 300 grams;
  
• 1 large head onions;
  
• carrots - 1 piece;
  
• sweet pepper - 2 pieces;
  
• ripe tomatoes - 3 pieces;
  
• cauliflower - 200 grams;
  
• pepper, salt, any greens - to taste.

How to cook:

1. Peel the potatoes and cut into cubes, boil until half cooked.
2. Divide the cauliflower into florets and cook until almost done.
3. Cut the champignons into slices and fry with onions in sunflower oil.
4. Finely chop the carrots, zucchini and peppers, fry for 5 minutes in a heated frying pan.
5. Peel the tomatoes, cut into cubes and add to the vegetables, simmer everything under the lid for about 3 minutes.
6. Place all the ingredients in a saucepan with a thick bottom, add salt, add pepper and simmer after boiling over low heat until cooked. Before serving, sprinkle with chopped herbs to taste.

Baked potatoes stuffed with cucumber, cheese and shrimp

We will need:

• potatoes - 8 pieces;
  
• boiled shrimp - 300 grams;
  
• chicken egg - 2 pieces;
  
• fresh cucumber - 1 piece;
  
• cheese - 100 grams;
  
• mayonnaise - 6 tablespoons;
  
• salt and spices - to taste.

Recipe:

1. Wash large potatoes thoroughly with a sponge. Lubricate each tuber with vegetable oil - then when baking it will turn out not dry and rosy.
2. Wrap the potatoes in foil and bake in the oven, preheated to a temperature of 190-200 degrees, for about an hour.
3. While the potatoes are baking, you can prepare the filling. Peel the cucumbers and cut them into cubes. Grate cheese (preferably hard varieties) on a coarse grater. Add peeled shrimp, chopped boiled eggs and mayonnaise to the cheese and cucumbers.
4. Using a spoon, scoop out the center of the baked potato and add salt inside.
5. Mix the filling of shrimp, cucumbers, cheese and eggs with the potato mixture and fill our potatoes with it. You can sprinkle grated cheese on top.
6. Bake the tubers filled with filling in the oven for about 10-12 minutes.

Summer salads

How else to support your body with vitamins, if not with the help of a variety of salads? This dish is simply irreplaceable if you are planning a full summer menu.

We will, of course, dress the salads not with mayonnaise, but with healthy light sauces based on yogurt or vegetable oil with additives.

Vegetable and cheese salad

Ingredients:

• feta cheese - 250 grams;
  
• fresh cucumbers - 1 piece;
  
• bell pepper - 1 piece;
  
• tomatoes - 3 pieces;
  
• quail eggs - 7 pieces;
  
• greens - to taste;
  
• sour cream - 250 grams;
  
• salt and lemon juice - to taste.

How to cook:

1. Grind the cheese, finely chop the vegetables and herbs, and cut the quail eggs into slices.
2. Add a little salt to the sour cream and lemon juice.
3. Season our vegetable salad with sour cream, quail eggs and feta cheese.

Appetizing summer salad

What confuses many people about salads is that they run out quickly and lose their presentation, and their taste too. Is it possible to prepare a salad that is both healthy and rich in vitamins and retains its appearance?

It turns out yes. And adding cereals to vegetables will help with this: bulgur, couscous, wheat cereal steamed in broth.
Watch the detailed recipe for this salad in this video:

Dessert

The variety of fruits and berries allows you to include a variety of desserts in the summer menu - parfait, sorbet, jelly, macedoine (what names!), mousses, soufflés, smoothies, homemade ice cream.

Fruit pizza

Ingredients:

• watermelon weighing about 600 grams;
  
• kiwi - 1 piece;
  
• peach - 1 piece;
  
• cherries - 6 berries;
  
• grapes - 5 berries;
  
• raspberries - 7 berries;
  
• gooseberries - 7 berries;
  
• mint leaves to taste.

Recipe:

1. We cut the watermelon crosswise to obtain a layer about 3 cm thick.
2. We prepare the fruit - clean it, remove the seeds.
3. We chop them finely - rings, slices, pieces.
4. Distribute the fruit evenly over the surface of the watermelon ring. Decorate with mint leaves and cream if desired. An original fruit summer dish is ready!

Features of the summer menu

How does the summer menu differ from recipes for preparing dishes in other seasons? An abundance of fresh vegetables, herbs and fruits? Of course yes! In addition, many dishes do not require heat treatment at all - to prepare cold soup or salad, you do not have to stand at the stove.

Be sure to include seafood in your summer menu: mussels, oysters, shrimp and other sea creatures contain a lot of iodine and protein, which is easily digestible.

In summer, it is better to replace meat with fish and chicken. You should also eat a lot of fermented milk products. A glass of cool kefir, ayran or tan will quench your thirst very well.

Take it for yourself and tell your friends!

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With the onset of summer, our menu changes. The body itself tells us what is best for it, and in the summer heat we don’t want to eat heavy fatty, fried, smoked dishes and foods: pork kebabs, lard, sausages, etc. In order not to deprive the body of animal protein, which we all need If necessary, replace fatty meats and fish with lean ones. Such dishes are best served at the table for breakfast or dinner, and not for lunch (it’s not for nothing that Central Asia hearty meat dishes are eaten in the evening).

Hot summer day menu

And, of course, at this time there are more light dishes from vegetables, fruits, berries and herbs on our table. These are cold soups: okroshka, beetroot soup, gazpacho; main courses of vegetables, fruit and berry desserts, etc.

Okroshka got its name from the word “crumb”. And this dish was invented by Volga barge haulers, who began to soak fish in kvass, and then add other products to it. Okroshka is also prepared with sour cabbage soup, sour milk, whey, cucumber or cabbage brine, and even beer.

Fruits and vegetables, which are 80-90% liquid, cool the body and improve our well-being. In addition, they are rich in vitamins and minerals, which we lose especially quickly on hot days.

- Season your dishes not with mayonnaise or sour cream, but with vegetable oil, which contains a lot of vitamin E, which helps you endure the heat more easily.

- If you have hypertension, add less salt to your food. Reducing salt in the daily diet by just 1 g can reduce blood pressure by 5-6 mmHg.

Don't forget about liquid

Don't forget about water balance: on such days you need to drink at least 2-2.5 liters of liquid per day. But you shouldn’t consume too much of it, because this creates an increased load on the heart, kidneys and blood vessels, and in addition, a large amount of mineral salts are removed from the body.

Nutritionists advise drinking non-carbonated mineral water in the summer, warm tea (black, green or herbal - for example, from mint, oregano), compotes and fruit drinks and berries, freshly squeezed vegetable and fruit juices: tomato, apple, orange and others. Pay attention to the expiration date of fermented milk products that quickly deteriorate in the heat: kefir, fermented baked milk, yogurt, ayran, etc.: in the heat, microorganisms develop in them much faster. Let us remind you that such products can only be stored in the refrigerator, but not at room temperature. And, no matter how much you would like it, you should not drink too cold drinks in the heat so as not to catch a cold. Avoid strong alcohol and strong coffee, which place increased stress on the body.

Daily regime

In the summer, doctors advise changing your daily routine: go to bed at sunset and get up earlier; and during the hottest time of the day - from 12 to 16 o'clock - do not go outside. The diet is also changing. It is better to have breakfast at 6-7 am, lunch at 11-11.30, dinner at 17-18 o'clock, and have a party at 20-21 o'clock easy second dinner. Menu on summer period also becomes less caloric.

Lose weight without effort

Summer is a great time to lose weight overweight. Eliminate foods high in animal fats and fast food from your diet. Give preference to lean varieties of meat and poultry, fish, and include in your menu as many natural products as possible that have not undergone further processing - such as whole grains, fresh fruits and vegetables. Add as little sugar as possible to food and drinks, avoid flour and sweets. Eat small meals (five to six times a day), and portions of food should be small.

Summer has come. And when we seem to be able to afford to eat a lot of fruits and vegetables, we sometimes lack the creativity and imagination to prepare everything properly.

Only in the summer do we get to truly pamper ourselves delicious vegetables, fruits and berries. Juicy sweet watermelons, fragrant melons, fresh strawberries, peaches, plums, herbs, cucumbers, tomatoes and other seasonal products reach our tables truly ripe, tasty and full of vitamins only in the summer. Therefore, let’s take advantage of the moment not only to keep our figure in shape, but also to replenish our body’s vitamin reserves.

The summer menu should be light, yet filling, tasty and nutritious. Below are recipes that will make your summer recipe just that:

Strawberry salad with shrimp

Ingredients:
300 g 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.

Preparation:
Slice the strawberries. Grate the zest of 1 lemon and squeeze the juice from both lemons. Peel, core, and chop the avocado thin stripes, which cut in half and sprinkle with lemon juice. Combine strawberries, avocado and shrimp. Mix vegetable oil, vinegar, salt, pepper and sugar and pour this mixture over the salad. 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. chili powder,
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 lower them into cold water and remove the peel. Cut the olives in half lengthwise, cut the onions into rings, and cut the tomatoes into 4 parts, remove the partitions and seeds. Place the tomatoes inside down on a flat plate, place another plate on top of the tomatoes and place 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 a press. Place tomato “petals” on a dish, place onion rings and olives on top; if you have a sprig of basil, you can decorate the finished salad with it. Pour the resulting dressing over the salad and serve.

Warm summer eggplant salad

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

Preparation:
Cut the eggplants into half rings, add salt and leave for 15 minutes. Make a salad dressing by pressing 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 cheese to eggplants. Place lettuce leaves on a flat dish, eggplants with tomatoes and feta cheese on them. Sprinkle the salad with finely chopped herbs and chopped walnuts.

Summer salad with tuna, cucumbers and arugula

Tuna salads are very quick to prepare, they are light and nutritious. They can be seasoned with lemon juice, olive oil, own tuna juice, garlic vinegar.

Ingredients for 2 servings:
Tuna canned in its own juice 1 can
Chicken egg 2 pieces
Onion 1 piece
Tomatoes 1 piece
Cucumbers 2 pieces
Arugula to taste

Preparation:
1. Take the tuna out of the can and place it on a napkin so that the excess juice drains and is absorbed into it. Peel the cucumbers and thinly cut 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 it seems that the onion is bitter, then you can soak it a little, but so that it does not become soft.
2. Take a large plate. We put lettuce or arugula leaves on the bottom, put cucumber slices in a circle, put a tomato in the middle, onion on it, and put tuna on top and decorate with warm egg slices. I prefer to use tuna juice as a salad dressing, as well as garlic vinegar.

Sorrel soup

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

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

Cooking method:
1. Rinse the meat, add cold water, add salt and cook until tender for 1-2 hours, constantly skimming off the resulting foam to make the broth clear.
2. Place diced potatoes into the hot broth and cook for 15-20 minutes.
3. Chop the carrots and onions and fry in vegetable oil.
4. Wash the sorrel and parsley and chop fairly finely.
5. Melt a piece of butter in a small saucepan, add a little meat broth and add chopped sorrel and parsley. Simmer 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 and more fun!

Buckwheat pancakes with honey

Buckwheat porridge can be called one of the most delicious and popular. And what kind of thing is it... Buckwheat is used to prepare pilaf, jelly, and bake pancakes or pancakes. Today we invite you to 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 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 in milk. Squeeze the lemon juice and leave for 15-20 minutes until the flakes swell slightly.
2. Then sift the flour and baking soda into a bowl and mix lightly with a fork. The mixture should remain a little lumpy, but should not become smooth - otherwise 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. Place the finished pancakes in a pile on a hot plate. Serve with condensed milk or jam.

Creamy pumpkin and spinach soup

Ingredients:
– 500 gr. pumpkins
– ½ package (350 g) millefeuille spinach 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. Also cut the apple and carrots. Boil everything until tender, grind with a blender and add salt and pepper to taste.
2. Pre-defrost the spinach and squeeze it out. Fry it in olive oil and blend in a blender.
3. Prepare croutons: thinly slice 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 side at the same time. Pour in a “string” of olive oil. Serve with croutons.
(Photo: Slava Pozdnyakov. All rights belong to Bonduelle-Kuban LLC)

Ratatouille

Ingredients:
eggplants 2 pcs. total weight 700 g
zucchini (or zucchini) 2 pcs. total weight 700 g
tomatoes-1kg
bell pepper - 2 pcs.
onion 1-2 pcs.
olive oil - 2 tbsp.
garlic-2-3 cloves
herbs - basil and thyme,
salt to taste
pepper to taste

Preparation:
Roast the peppers for the sauce. To do this, you need to 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, add salt and leave for 15-20 minutes. Then rinse them under cold water and dry them on a paper towel.
Cut the zucchini into slices.
Tomatoes (700 g) cut into slices.
Fry finely chopped onion in a small amount of olive oil in a frying pan.
The remaining tomatoes must be peeled. To do this, you need to make a cross-shaped cut on the tomatoes and pour boiling water over them for a few minutes. After this, the skin will come off very easily. Cut the tomatoes into cubes and add to the pan with the onions.
Add peeled and chopped peppers.
Simmer everything for 5-7 minutes, and then grind in a blender. You don't have to grind it.
Pour the prepared sauce into the bottom of the mold.
Alternatingly, place slices of eggplant, zucchini and tomatoes into the pan.
Separately, grind the garlic with salt, add olive oil, herbs and spices to taste. Mix everything well. Pour over the vegetables.
Cover the pan with foil and place in the oven for 20 minutes. Then remove the foil and bake for another 15-20 minutes. Ready!

Juicy summer pizza

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

Preparation:
Make a dough from flour, yeast, salt, sugar, 3 tablespoons of olive oil, 120 ml of water and leave to rise for 40 minutes.
Roll out the dough, make 4 flat cakes with a side, place them on a baking sheet. 3. Chop the onion and tomatoes, place on flatbread greased with olive oil and tomato paste, bake for 15 minutes at 220°C. Before serving, sprinkle with grated cheese and garnish with herbs.

Dorado with herbs and lemon

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

Preparation:
Wash the fish and dry it. Chop the garlic. Mix butter with breadcrumbs, herbs and garlic, add salt and pepper.
Wash the lemon, cut into circles, and then in half.
Place the fish on a baking tray lined with baking paper. Make cuts on the top of the fish and add salt. Place a lemon slice into each cut.
Sprinkle the fish with breadcrumbs and herbs and fry in the oven for 20-30 minutes at 200 °C.

Lavash 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 of water and olive oil, 1/8 liter of white wine, 1 bunch of herbs, 2 tablespoons of seed mixture herbs(coriander, dill, lovage), a few sage and rosemary leaves

Preparation:
Mix the yeast with honey in a cup, let it brew for 10 minutes, then stir until it becomes a liquid consistency. Wash the herbs, dry and chop.
Sift flour onto a board, make a well in the middle and pour the 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 flat cake. Place sage and rosemary leaves on top. Brush the flatbread with olive oil. Let rise for another 15 minutes, then bake in the oven at 200°C until golden color about 20 min.

Trout with mint on red onion

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

Preparation:
Douse lemon hot water and dry. Cut long strips from the zest and lightly fry them in 1 tablespoon of oil. Cut the lemon in half and 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 cumin. Simmer covered with constant stirring for several minutes.
Dry the fish, add salt and fry for 1 table, a spoonful of oil for 3-5 minutes on each side. Sprinkle with pepper, place on the onion, garnish with strips of zest 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 heavy cream,
150-200 ml 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, sprinkle with 2 tsp. lemon juice, sprinkle with powdered sugar. Add the cherries to the apples and pears and mix gently, being careful not to mash the cherries. Whip the cream with vanilla sugar until foamy, continuing to beat, add yogurt and the remaining lemon juice. Place the salad in bowls and garnish with whipped cream and yogurt.

Ricotta Parfait with Mango and Lime

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

Preparation:
1. Peel and pit the mango and cut into small cubes. Place sugar, lime juice and zest in a bowl. Stir and leave for 20 minutes.
2. Meanwhile, beat the ricotta with a mixer and place in bowls. Top with mango and serve immediately.

Pomegranate parfait

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 cup
Corn starch (maize) 1.5 tablespoons
Butter 1 tablespoon

Preparation:
1. For the jelly, mix 2 tablespoons sugar and 2 teaspoons cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice and stir. Bring to a boil over medium heat and cook, stirring, for about 5 minutes. Pour into a small bowl. Refrigerate while you prepare the pudding.
2. For the pudding, mix the milk and cream in a saucepan. Remove the seeds from the vanilla bean (or add vanilla extract). Bring to a boil over medium heat. Remove from heat, cover and let cool for 5 minutes.
3. Meanwhile, whisk the egg, egg yolk, 1/3 cup sugar and 1.5 tablespoons cornstarch in a medium bowl.
4. Carefully add 1/3 of the milk mixture into the eggs, whisking until combined. And pour everything into a saucepan with heated milk and cream.
5. Cook over medium heat, whisking constantly, until mixture thickens, 2 to 3 minutes. Remove from heat and add oil.
6. For the parfait, divide the pomegranate jelly between serving dishes, filling the container 3/4 full. Place pudding on top. Cover each mold cling film and refrigerate at least 3 hours.
7. Use pomegranate seeds and mint sprigs for decoration.

Summer berry dessert

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

Preparation:
1. Pour gelatin into a small saucepan, pour in 0.5 cups of cold water, and leave for 30 minutes. Meanwhile, beat 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 the sour cream into the gelatin in a thin stream, stirring constantly. We cover a deep dish with cling film, put strawberries and kiwis cut into halves on the bottom, then a layer of sponge cake broken into pieces, then again a layer of berries and a layer of sponge cake. Fill everything with a mixture of sour cream and gelatin, put the mold in the refrigerator for 2 hours.
3. Then take the cake out of the refrigerator and carefully turn it over onto a plate.
Tip: place the berries and biscuit in the mold in advance, and then immediately pour in sour cream and gelatin, since the mass thickens quickly and may not flow everywhere.

Mojito non-alcoholic

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

Preparation:
1. Slice the lime and put it in a glass.
2. Add mint, cane sugar and knead.
3. Add crushed ice 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.

Quick lemonade

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

Preparation:
1. Wash the lemons well.
2. Cut the lemons and put them 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 taste bitter.

Lemon-cucumber ice cream

How to escape the summer heat? Eat some 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 into 2 halves and squeeze the juice into the water.
2. Add sugar or honey to taste.
3. Fill the 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 and crush the ice with a spoon.
4. Add about a tablespoon of chopped cucumber to a ramekin with ice. Stir. Insert the stick into the mold. Place the molds in the refrigerator for 3-4 hours until completely frozen.

Apple soufflé “Cloud”

This soufflé can be added to cakes or served with any toppings or syrups. This souffle can be made in large quantities, as it flies away instantly! You can serve in bowls or pour 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 tbsp.
100 ml 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 them into cubes. Transfer the apples to the pan, add 4 tbsp. apple juice and simmer covered over low heat until soft, cool.
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 and cool. Dissolve the soaked gelatin over low heat until completely dissolved, cool slightly. Grind the cooled apples in a blender until pureed.
3. In a separate bowl, begin to beat the sugar syrup, pouring in the gelatin in a thin stream. Beat the mixture 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, beat for another 2 minutes and begin to add one spoon at a time applesauce, continuing to beat.
6. Add applesauce
7. Place the soufflé in the molds and place in the refrigerator for 2 – 3 hours.

Strawberries in batter

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

Preparation:
Mix flour, melted butter, well-beaten egg white, beer and cognac in a bowl. Dip each berry into the batter and fry in vegetable oil. Sprinkle with powdered sugar before serving.

Strawberry cake with cottage cheese

Ingredients:
400 g strawberries,
200 g flour,
250 g 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 packet of vanillin,
a pinch of salt.

Preparation:
Mix together butter, yogurt and egg yolk. Stirring constantly, gradually add 150 g of flour and cocoa into the resulting mixture, knead the dough, make a ball and put it in the refrigerator for 30 minutes. Then roll out and place in a baking dish greased with butter. Make edges and prick the dough in several places with a fork. For the filling, mix cottage cheese, sugar, semolina and vanillin. In a separate container, beat the egg white with a pinch of salt until foamy and add to the curd mass. Place the form with the dough in an oven preheated to 180ºC for 5-7 minutes. Then take it 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 them in the shape of a flower on the cake, pour syrup over it and refrigerate for 3 hours.

Strawberry pudding

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

Orange and lemon sorbet

Sorbet is a frozen fruit juice. Today we invite you to prepare orange and lemon sorbet for your loved ones.

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

Preparation:
Wash oranges and lemons. Cut off the top of each fruit. Using a spoon, being careful not to damage the peel, scoop out the pulp from the oranges and lemons and place in separate bowls. Set aside the peel.
Dilute sugar in 150 ml of water, put on fire, bring to a boil, remove from heat. Let cool and place in the refrigerator for 10 minutes. Rub the pulp of oranges and lemons through a sieve without mixing. Add sugar syrup equally to each puree and mix.
Beat the whites into a fluffy foam. Add half of the whipped egg whites to the orange mixture, the rest to the lemon mixture; mix. Place bowls of sorbet in freezer for 3 hours. Every 30 minutes. The sorbet must be stirred with a fork. Place the prepared orange and lemon sorbet into the reserved peel. Place in the refrigerator before serving.

Banana casserole

Banana casserole is good not only for muscles, but also for the brain, since 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 one lengthwise and then cut each half lengthwise into 2 parts. Heat vegetable oil in a frying pan and fry bananas on all sides for 2 minutes.
Peel the ginger root and chop finely. Cut the vanilla stick and remove the seeds. Mix half of the powdered sugar with bananas, add the remaining half to coconut milk along with vanilla stick and ginger.
Place the coconut milk on the stove and heat until the powdered sugar is completely dissolved. Add the lime zest, heat the milk for another 2 minutes, and remove from the heat.
Cut the baguette into thin slices and pour generously of coconut milk.
Preheat the oven to 170°C. Grease a fireproof pan with butter. Place a layer of bananas in it, and a layer of bread on top. Repeat layers until the form is filled, last layer must be made from bread. Drizzle the casserole with the remaining butter and bake for 1 hour.
Fry coconut flakes for 1-2 minutes in a dry frying pan. Allow the casserole to cool, invert onto a plate and remove the pan. Sprinkle the casserole with coconut.

Dumplings with strawberries

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

Preparation:
Sift the flour, add water and salt and knead the dough. Roll it into a layer 2-3 mm thick and cut out circles using a cup with a diameter of 5-6 cm. Place strawberries, previously cut into quarters, in the center of each circle, add sugar to taste and seal the edges tightly so that the juice does not leak out of the dumpling during cooking. Boil the dumplings in salted water until done. Serve with sour cream.

Fruit jelly

Very easy to prepare!
According to the recipe, you can make jelly not only from raspberries, but also from strawberries, currants or plums. As alternative gelling agents, you can find vegetable gelatin pectin (from apple or orange peels) or agar (from red algae) in specialized stores. Please note that they have different degrees of gelling, so please follow the instructions on the package. If you feel bad about throwing away fruit pulp, then don't squeeze the juice in gauze. Jam is prepared in the same way.
Wash raspberries (1 kg), add 250 ml of water and cook for several minutes.
Line a colander with gauze, place it on a bowl and pour out the mixture.
Let the juice drain, then squeeze the mixture into gauze. Collect the juice in a bowl.
Add water to the resulting syrup to make 1 liter. Pour into a saucepan.
Mix the “Zhelfix 2+1” package with 2 tablespoons of sugar and add to the pan, stir. Bring to a boil, stirring. Add 0.5 kg of sugar and cook for another 1 minute. Immediately pour into 6 heated jars, close and let cool.

Strawberry marshmallow

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

Preparation:
Combine strawberries with remaining ingredients in a blender. Strain through a sieve to remove 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, level the hot marshmallow over the entire surface of the mold, place in the oven and bake at 100ºC, drying slowly until the marshmallow thickens. Remove the finished marshmallow from the oven, roll it into a tube and store it in a cool, dry place.

Fried watermelon with cheese and ham

We suggest trying a summer dish of grilled watermelon with cheese and ham. Is this a snack? Dessert? Who cares... the main thing is it's 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 grill to 250° - 300° (medium-high);
2. Prepare the watermelon. To do this, you need to cut it crosswise 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 (this is convenient to do with a silicone brush for greasing hot pans), sprinkle with salt and pepper;
4. Grill watermelon pieces for 1 minute on each side;
5. Cut the ham into thin strips (or buy sliced ​​ham right away). Cut the cheese into small cubes;
6. For each fried piece of watermelon, place a piece or two of ham, a couple of pieces of cheese, and garnish with basil leaves. Drizzle balsamic vinegar over top and serve immediately.
This dish is especially delicious when served hot!

Aromatic peppermint oil

For 3 bottles- I advise you to cook
Fresh mint, high quality vegetable oil (such as olive or sunflower)
Wash the mint, dry it, place it in clean, dried bottles (fill the container halfway).
Pour in vegetable oil and seal. Leave to infuse for 1 week in a warm place. Store in a cool, dark place. The oil is suitable for all dishes in which mint is added. Using this recipe, you can also prepare oil infused with basil, dill and other herbs.

Summer drinks based on chilled coffee

In the summer heat, you just want to drink something chilled. Cold espresso drinks will come to the rescue. Interesting, tasty, and most importantly, refreshing!

Coffee mojito

Ingredients: Espresso, tonic water 100 ml, 4 mint leaves, 3 lime wedges, teaspoon cane sugar.
Recipe: Grind mint, lime and sugar in a glass. Fill a glass with frappe crumbs, pour in tonic, and pour in chilled espresso. Decorate with mint and lime.

Bumble

Ingredients: Espresso, orange and pineapple juice 50 ml, strawberry syrup 20 g, frappe crumbs.
Recipe: Pour strawberry syrup into a glass and fill the frappe to the top. Mix the juices and cool in a shaker, pour into a glass. Top with chilled espresso in a thin stream into 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 it into a glass filled with frappe crumbs.

Ice latte with syrup

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