Summer is a time of the year that is special for everyone, and for those who love to cook, it is doubly special. Fresh fruits and vegetables, fragrant herbs, berries, mushrooms, fresh air - all this is the best way to inspire, thanks to which your kitchen (which for once in the summer can be located under the open sky) will be born culinary masterpieces. In this collection, I have divided the links to best recipes for summer into several categories:
Summer salads and appetizers
What is a real summer salad? Something light, refreshing, and also seasonal, which in our reality, alas, means any salad with tomatoes and other summer vegetables. However, I chose those salads that, in my opinion, are best suited for our fleeting summer.
Kebabs and grill
The most extensive section of recipes, and the most desirable aspect of summer gastronomy for many men. Fresh air, fire, the indescribable aroma of shish kebab - this is what many people associate with summer trips to nature.
Let's start with grilled vegetables, because it makes sense to cook them first, while the coals are still too hot for meat. I bet you have not tried cooking, but meanwhile it absolutely deserves your attention. from the same opera, although the dish as a whole is simpler (but no less tasty).
One of the most famous meat dishes Grilled - . Depending on the marinade sauce, there can be thousands of variations.
Finally, we move on to barbecue. For us, the most familiar of them is: although it is not quite traditional, with proper preparation turns out very tasty.
For purists and just lovers of lamb, I suggest cooking or - if you could choose good meat, both will be exceptional.
Finally, do not forget about - very popular dish in certain parts of our planet. I must admit that there is every reason for this popularity.
Beverages
The best drink in summer is the one that allows you to take a break from the heat and quench your thirst at least for a while. The variety of such recipes is still small, but this summer it has every chance of expanding.
— real find, because the variety of summer fruits allows you to vary the taste of lemonade to infinity.
- either a drink, or a version of gazpacho in a glass, one way or another, it is worth your attention.
Well, the undisputed number one of alcoholic cocktails, because it is more refreshing than intoxicating, and ice in a glass in summer is much more appropriate than in winter.
Enjoy the warmth, the sun, enjoy the summer! It has just begun, so it's time to try your hand at outdoor cooking and recharge your vitamins for the year ahead.
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Summer is a special time when you don’t want to spend too much time preparing heavy meals, but at the same time you want to please your loved ones with delicious and light meals from seasonal products. The summer menu suggests the presence of greens, seasonal vegetables and fruits. Many have dachas, which means that seasonal vegetables are always on the table, literally "from the garden." For those who do not have their own garden, weekend markets and vegetable markets come to the rescue, where all their favorite fresh vegetables, berries and fruits are sold. Try to consume as much fresh food as possible, prepare healthy and healthy foods from them. delicious dishes that will give joy and benefit to your body.
In the summer you want lightness. You should definitely start your day with breakfast. But instead of heavy meals, let's prepare something light and very healthy. Nutritionists advise to include any cereal dish in your breakfast. For example, oatmeal in milk with the addition of a handful fresh berries. Next come fermented milk products (cottage cheese or yogurt) and a drink. Light omelet with cucumbers or tomatoes with fresh herbs - will become great start labor day. And if you want to pamper yourself, cook fragrant vanilla cheesecakes with fresh berry sauce. Here is our version of a delicious and healthy breakfast.
Toast with scrambled eggs and tomatoes
Ingredients:
- eggs 3 pcs.
- butter 30 g.
- sour cream 1 tbsp. l.
- bread 2 slices
- fresh fleshy tomatoes 2 pcs.
- green onion 2 feathers
- dill greens to taste
- salt pepper
- vegetable oil
Cooking method: Cut the tomatoes. Heat a small amount of vegetable oil in a frying pan, put the tomatoes. Salt, pepper and fry until browned. Dry the slices of bread in a toaster or pan. Crack the eggs into a cold skillet. Add butter, put on low heat and, stirring vigorously, fry for 1.5 minutes. Then add sour cream and stir. Add salt, pepper and chopped onion with dill. Remove skillet from heat or bring to desired consistency. Drizzle over toast to serve. vegetable oil, lay out the chatterbox, pour the tomatoes on top. Pepper and serve.
Yogurt with fruit puree
Ingredients:
- strawberries 100 g
- apricots or peaches 100 g.
- natural yoghurt 300 g
- powdered sugar 1 tbsp. l.
- cookies 4 slices
Cooking method: Puree strawberries and peaches (apricots) separately. Separately mix yogurt and powdered sugar. Fill the glass with strawberry puree to a third of the height, then pour in the yogurt, put the peach puree on top. Sprinkle with crushed biscuits and serve.
summer portion fresh lettuce or snacks from vegetables may well be the main treat for lunch or dinner. And if it is also healthy salad, which will help keep the waist, it is impossible to resist.
Summer fitness salad
Ingredients:
- young zucchini 1 pc.
- orange 1 pc.
- grapefruit 1 pc.
- arugula 1 bunch
- leaf salad 1 bunch
- basil 3 sprigs
- olive oil 1 tsp
- pomegranate 1 pc.
Cooking method: Wash the zucchini, cut into rings and bake in the oven at 190 degrees for 15 minutes. Cool down. Peel orange and grapefruit from the peel, white films, remove the seeds. Cut the pulp into thin strips. Cut the washed pomegranate in half and select the grains. Wash the arugula, leaf lettuce and basil, finely chop. Put zucchini, herbs, orange and grapefruit on a plate. Sprinkle with pomegranate seeds and drizzle with olive oil.
Another delicious and healthy summer salad. Spices give dishes a special flavor, use them as often as possible in the summer.
Salad with vegetables and spinach
Ingredients:
- tomatoes 2 pcs.
- red pepper 1 pc.
- yellow pepper 1 pc.
- feta cheese 100 g
- garlic 1 clove
- onion 1 PC.
- salt pepper
- wine vinegar 2 tbsp. l.
- soy sauce 2 tbsp. l.
- salad spinach 1 bunch
- green basil 1 sprig
Cooking method: Wash spinach, cut. Wash vegetables, remove seeds and membranes from peppers. Tomatoes, peppers, peeled onions and cheese cut into cubes. Peel the garlic and pass through a press. Wash the basil and pick with your hands, leaving a few leaves for decoration. Mix all ingredients, add salt and pepper. For dressing, mix oil, vinegar and soy sauce separately. Pour dressing over salad and mix.
Soup will help quench your thirst and saturate on a hot day. We all know and love summer soups - okroshka, beetroot soup and botvinia. Today we offer a delicious gazpacho recipe.
Gazpacho with mozzarella
Ingredients:
- ripe tomatoes 500 g
- onion 1 pc.
- Bulgarian Bell pepper 1 PC.
- garlic 1 clove
- mozzarella balls 150 g.
- tomato juice 2 cups
- salt pepper
- basil
Cooking method: Scald the tomatoes and remove the skin. Pepper, onion and tomatoes cut into cubes. Peel the garlic, pass through a press. Pour the tomato juice into the vegetables and beat everything well with a blender. Season with a mixture of salt and pepper. Divide the soup between bowls and place a few balls of mozzarella on each bowl. Garnish with basil leaves and serve.
And if you want hot soup, then cook vegetable soup with cabbage.
summer vegetable soup
Ingredients:
- cauliflower 1 head
- potatoes 300 g
- carrots 2 pcs.
- young green pea 100 g
- onion 1 pc.
- sweet pepper 1 pod
- olive oil 2 tbsp. l.
- cilantro, parsley
- salt pepper
Cooking method: Cut the cabbage into pieces. Peel potatoes and carrots, cut into slices. Clean the green peas from the pods. Finely chop the onion. Sweet pepper cut into strips. Heat the oil in a saucepan and fry the onion. Add carrots and peppers, fry for 7 minutes. Pour in 1.5 liters of water and bring to a boil. Put the potatoes cauliflower and cook for 15 minutes. Chop greens. Put the peas, half of the greens in a saucepan with vegetables, salt, pepper and cook for 5 minutes. Divide the soup between bowls, adding the remaining herbs to each.
vegetable casserole with cheese
Ingredients:
- green onion 1 bunch
- garlic 2 cloves
- butter 2 tbsp. l.
- capers 1 tbsp. l.
- dried thyme 1 tsp
- cream 400 ml.
- new potatoes 500 g
- zucchini 1 pc.
- tomatoes 5 pcs.
- grated nutmeg
- grated cheese
Cooking method: Heat a small amount of vegetable oil in a frying pan. Chop the green onion and garlic and put in a pan, lightly fry. Finely chop the capers, mix with thyme and cream, season. Cut potatoes, zucchini and tomatoes into circles. Place the vegetables in an oiled dish. Sprinkle with onion and garlic and pour over the cream. Salt, pepper, season nutmeg, sprinkle with grated cheese and bake for about an hour at 180 degrees.
If you like fish or poultry, and even meat, in summer it is best to cook it on fire. If this is not possible, bake it in the oven in foil or a bag. And as a side dish for fish, meat or chicken, you can cook fragrant risotto with green peas.
Risotto with green peas
Ingredients:
- onion 1 pc.
- cherry tomatoes 125 g.
- butter 6 tbsp. l.
- olive oil 2 tbsp. l.
- rice for risotto 400 g
- vegetable broth 1 l.
- saffron in threads 1 sachet
- green peas 200 g
- parmesan 75 g.
Cooking method: Cut the cherry tomatoes in half, finely chop the onion. In a frying pan, heat 2 tbsp. l. creamy and olive oil, put onion and fry it lightly. Add rice and fry everything together, stirring, until translucent. Gradually, while stirring, pour in the boiling broth. Let it soak in before adding the next batch. Pour the saffron with water, let it brew, then pour through a sieve into the risotto. Salt, pepper and cook the risotto for 20 minutes, stirring constantly. 5 minutes before readiness put green peas. Grate the cheese, mix half the cheese and butter with the risotto. Add tomatoes. Divide the risotto among bowls, sprinkle with the remaining cheese and serve.
Zucchini with mozzarella
Ingredients:
- young zucchini 4 pcs.
- cherry tomatoes 300 g
- mozzarella in balls
- olive oil 8 tbsp. l.
- garlic 2 cloves
- green basil 50 g.
- grated cheese 4 tbsp. l.
- Pine nuts
- salt pepper
Cooking method: Cut zucchini in half. Remove the pulp carefully with a spoon and cut into cubes. Preheat the oven to 200 degrees. Fry the zucchini in a frying pan with oil, salt and pepper, transfer to a fireproof dish. Top with zucchini pulp, tomatoes and mozzarella balls. Place the zucchini dish in the oven and bake for 10 minutes. For the sauce, peel and chop the garlic. In a blender, put the basil leaves, garlic, remaining butter, cheese and nuts, chop. Put the prepared zucchini on plates, pour over the sauce and serve.
Delicious and healthy lemonade will help quench your thirst in summer. Black currants will ripen very soon, which is ideal for making lemonade.
Blackcurrant lemonade
On hot summer days, you don’t want hot borscht for lunch and hearty meat dishes with a side dish at all. The summer menu is traditionally much lighter, because when else will we have such a choice of the freshest vegetables, herbs and fruits! It's time to cook cold soups, vegetable stews and all kinds of salads.
cold soups
It is impossible to imagine the summer menu without cold soups, they are present in many cuisines of the world: these are okroshka, botvinia, gazpacho, tarator, beetroot, cold soup.
They perfectly satisfy hunger and thirst, while being very useful, because they are mainly prepared from fermented milk products and vegetables.
Tarator
When choosing recipes for each day of the week, include this in your summer menu. a traditional dish Bulgarian cuisine. Our recipe is not strictly classical, because the addition of certain ingredients often gives the dish a special taste.
Ingredients:
- natural (unsweetened) yogurt or kefir - half a liter;
- fresh small cucumbers - 2-3 pieces;
- radish - 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:
- Let's prepare necessary products- cool kefir, wash vegetables and herbs.
- Grate the radish with cucumbers coarsely or cut into cubes (as you prefer), pass the garlic through a press, cut the dill.
- Nuclei walnuts Grind with a rolling pin or blender.
- We combine vegetables and herbs, add salt and pepper, mix and let it brew for 15-20 minutes.
- Pour the mixture with yogurt or kefir, dilute if desired cold water. Add nuts and vegetable oil to the tarator and serve.
The basis of this cold soup can be: homemade curdled milk, tan, matsoni, ayran. And with greens, in general, you can experiment to your heart's content, choosing the one that you like best: parsley, basil, green onion, lemon balm, cilantro.
Gazpacho
And this cold soup comes 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 it and you will include gazpacho in your summer menu. In the season of vegetables - the very thing, because just on sale is a real abundance of ripe tomatoes, sweet peppers, cucumbers. What else do you need and how to cook cold tomato soup see in this video:
Main dishes
Cooking dishes from fresh vegetables is a pleasure. With their help, the summer menu can be diversified indefinitely. And experienced chefs know a thing or two about it! And they are ready to share their secrets with less sophisticated lovers of vegetable dishes.
By the way, they will help you learn new 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 the family with yummy.
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.
Ragout of vegetables and mushrooms
Ingredients:
- zucchini - 400 grams;
- potatoes - 300 grams;
- champignons - 300 grams;
- 1 large head onion;
- carrots - 1 piece;
- sweet pepper - 2 pieces;
- ripe tomatoes - 3 pieces;
- cauliflower - 200 grams;
- pepper, salt, any herbs - to taste.
How to cook:
- Peel and cut potatoes into cubes, boil until half cooked.
- Divide the cauliflower into florets and also boil until almost cooked.
- Cut mushrooms into slices, fry with onions in sunflower oil.
- Finely chop carrots, zucchini and peppers, fry for 5 minutes in a preheated pan.
- Peel the tomatoes, cut into cubes and add to the vegetables, simmer everything under the lid for about 3 minutes.
- Put all the ingredients in a saucepan with a thick bottom, salt, add pepper and simmer after boiling over low heat until tender. Sprinkle with chopped herbs before serving.
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:
- Wash large potatoes thoroughly with a sponge. Lubricate each tuber with vegetable oil - then when baking it turns out not dry and ruddy.
- We wrap the potatoes in foil and bake in the oven, heated to a temperature of 190-200 degrees, for about an hour.
- While the potatoes are baking, you can prepare the filling. We clean the cucumbers from the skin, cut them into cubes. Cheese (preferably hard varieties) rub on a coarse grater. Add peeled shrimp, chopped boiled eggs and mayonnaise to cheese and cucumbers.
- Remove the center from the baked potato with a spoon, salt inside.
- We mix the stuffing from shrimp, cucumbers, cheese and eggs with the potato mass and stuff our potatoes with it. You can sprinkle grated cheese on top.
- Bake the tubers filled with the 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 indispensable if you are considering a full-fledged summer menu.
We will fill the salads, of course, not with mayonnaise, but useful lungs sauces based on yogurt or vegetable oil with additives.
Salad of vegetables and cheese
Ingredients:
- 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:
- Grind feta cheese, finely cut vegetables and herbs, quail eggs - into slices.
- Add a little salt and lemon juice to the sour cream.
- We dress our vegetable salad with sour cream, quail eggs and cheese.
Appetizing summer salad
Many are confused in salads by the fact that they quickly flow and lose their presentation, and taste too. Is it possible to prepare a salad at the same time healthy-vitaminous and retaining its appearance?
It turns out yes. And the addition of cereals to vegetables will help in this: bulgur, couscous, wheat groats, steamed in broth.
See detailed recipe such a salad in this video:
Dessert
A variety of fruits and berries allows you to include a variety of desserts in the summer menu - parfait, sorbet, jelly, maceduan (what names!), mousses, soufflés, smoothies, homemade ice cream.
fruit pizza
Ingredients:
- watermelon weighing about 600 grams;
- kiwi - 1 piece;
- peach - 1 piece;
- sweet cherry - 6 berries;
- grapes - 5 berries;
- raspberries - 7 berries;
- gooseberries - 7 berries;
- mint - leaves to taste.
Recipe:
- We cut the watermelon across to get a layer about 3 cm thick.
- Cooking fruits - peel, remove the bones.
- Finely grind them - rings, slices, pieces.
- We distribute the fruit evenly over the surface of the watermelon ring. Decorate with mint leaves, if desired - cream. The original fruity summer dish is ready!
Summer menu features
What is the difference between the summer menu and recipes for cooking dishes in other seasons? An abundance of fresh vegetables, herbs and fruits? Of course yes! In addition, many dishes do not need at all heat treatment- to prepare a cold soup or salad, you do not have to stand at the stove.
Be sure to include seafood in the summer menu: mussels, oysters, shrimps and other marine life contain a lot of iodine and protein, which is easily digestible.
In summer, it is better to replace meat with fish and chicken. And you should also eat a lot of dairy products. A glass of cool kefir, ayran or tan will quench your thirst very well.
Take it, tell your friends!
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In summer, it’s reluctant to cook in a stuffy kitchen, preparing breakfasts, lunches, dinners ... It’s much easier to cook a salad, but, alas, not all homemade people are able to appreciate such an ultra-light menu! We bring to your attention recipes for summer dishes, the preparation of which takes very little time and effort, and the products remain as healthy as possible. A few “harmful things” like frying can be afforded, because your summer menu is replete with fresh vegetables and fruits. Try cooking recipes for summer, a few interesting salads from different cuisines peace.
Mediterranean tomato and onion salad
Ingredients:
5 ripe tomatoes
5 bulbs
½ stack olive oil,
¼ stack. balsamic vinegar,
French bread, thick pita bread or Italian ciabatta.
Cooking:
Cut the tomatoes into slices and place in a bowl. Cut the onion into fairly large half rings and add to the tomatoes. Combine olive oil and balsamic vinegar and pour dressing over salad. Let stand for about half an hour in the refrigerator. This salad is to be eaten by soaking the marinade, obtained by mixing the dressing and liquid from the tomatoes, on bread. Not very aesthetically pleasing, but so tasty!
Ingredients:
½ red onion
1 tbsp lime juice,
1 ½ l watermelon pulp, seedless, cubed
150-200 g feta cheese,
½ stack pitted olives,
1 bunch fresh mint greens
2 tbsp olive oil.
Cooking:
Finely chop the red onion into half rings and pour over the lime juice. Let sit for 10 minutes so that the lime juice absorbs the taste of the onion. In a large bowl, gently toss the watermelon cubes, feta, also diced, olive halves, mint greens, and onion with lime juice. Drizzle with olive oil and stir. The taste is amazing!
Ingredients:
2 tomatoes
1 avocado
¼ stack. chopped red onion,
1 garlic clove
1 tbsp chopped green parsley,
1 tbsp chopped oregano,
1 tbsp olive oil,
1 tbsp red wine vinegar,
200 g feta cheese.
Cooking:
In a bowl, gently mix the chopped tomatoes, avocado, chopped onion and garlic. Add chopped herbs and drizzle with olive oil and vinegar. Crumble the feta and combine with vegetables. Cool in the refrigerator covered for 2-5 hours.
Ingredients:
1 mango
1 avocado
4 tomatoes,
1 jalapeno pepper or small chili
½ stack chopped cilantro,
3 garlic cloves,
2 tbsp lime juice,
½ red onion
3 tbsp olive oil,
salt to taste.
Cooking:
Cut mango, avocado and tomatoes into cubes. Hot peppers remove the seeds and chop, squeeze the garlic through a press, cut the onion into thin half rings. Combine all ingredients, salt and pour over lime juice. Let stand covered in the refrigerator for 30 minutes.
Ingredients:
300 g small young potatoes,
100 g young green beans,
3 eggs,
2 bunches of young lettuce
5 tbsp olive oil,
200 g cherry tomatoes,
2 tbsp balsamic vinegar,
350 g tuna
½ lemon
handful of basil.
For refueling:
50 g pitted olives
5 anchovy fillets,
1 garlic clove
½ lemon
4 tbsp olive oil,
1 tbsp balsamic vinegar.
Cooking:
First, prepare the sauce: olives, anchovies and garlic, smash in a mortar and pestle until more or less homogeneous. Put in a bowl, add oil and vinegar, mix and leave aside for now. Boil potatoes in boiling salted water and drain. Boil the beans for 4-5 minutes in boiling water, dip in ice water and put on a sieve. Cut the potatoes in half, place them cut side down in a single layer in a frying pan with oil and fry until tender. golden brown, then stir and fry the whole potato. Add chopped tomatoes and sauté them for 1 minute. Drizzle vegetables with balsamic vinegar (1 tablespoon), turn off the heat and sprinkle with basil. Fry the tuna fillet in a hot pan with vegetable oil for 4 minutes on each side, put on paper towels and let the oil soak. Whip 1 tbsp before serving. oil with the juice of half a lemon. Arrange the potatoes and tomatoes on a flat dish, and pile the beans on top. Drizzle with oil and lemon juice mixture. Slice the tuna fillet diagonally and place on top of the beans. boiled eggs cut into quarters and place between the strips of tuna. Pour the anchovy and olive sauce over the eggs and tuna strips and serve.
Summer first courses are light soups, cold borscht and okroshka. Or gazpacho, for example.
Ingredients:
2 tomatoes
½ cucumber
½ sweet green pepper,
½ sweet red pepper,
½ onion
1 garlic clove
2 stack freshly squeezed tomato juice,
½ tsp oregano,
½ tsp basilica,
1/8 tsp ground black pepper,
1 ½ tsp worcestershire sauce,
1 ½ tsp red wine vinegar.
Cooking:
Grind all vegetables in a blender into a homogeneous mass. Add spices and salt to taste. Instead of wine vinegar, you can use lemon juice. Pour the finished summer soup into a saucepan and refrigerate for 1 hour. Serve, decorate thin slice lemon.
For the second summer, it is better to pick up seafood, fish or vegetable dishes. They are lightweight, yet superbly filling. Choosing pasta For Italian pasta give preference to products hard varieties wheat. They won't ruin your figure! Sometimes, instead of dinner, it’s enough to cook a snack dish - warm salad or omelette cake. We have some recipes for you to try.
Ingredients:
4 tomatoes,
3 garlic cloves,
½ onion
4 tbsp olive oil,
3 tbsp oregano,
3 tbsp basilica,
1 stack spinach,
450 g boiled peeled shrimp,
200 g mozzarella,
1 pack of fettuccine pasta.
Cooking:
Boil pasta in in large numbers salted water and drain in a colander. In a blender bowl, mix garlic, onion, oregano, chop until smooth, but not mashed. Heat olive oil, add chopped vegetables and sauté until golden brown. In a blender, chop the tomatoes, basil, salt and pepper, pour into a small saucepan and cook, stirring occasionally, about 5 minutes. Add spinach, stir and sauté until soft. Add shrimp, warm, combine with fried vegetables. Chop up the mozzarella. Mix pasta with tomato paste and mozzarella.
Ingredients:
10 eggs
1 tbsp olive oil,
2 young zucchini
3-5 green onions,
4 sweet red peppers
1 garlic clove
1 hot red pepper,
300 g soft cream cheese,
5-6 tbsp milk,
4 tbsp chopped parsley,
2 tbsp fresh basil,
lettuce, cheese.
Cooking:
Crack 5 eggs into two bowls. Whisk lightly, season with salt and pepper. Saute the diced zucchini and chopped green onion in a hot skillet with oil for about 10 minutes until soft. Cool slightly and add to one bowl with eggs. Cut the red sweet pepper into cubes, remove the seeds from the chili and finely chop and fry them also until soft. Add to another bowl with eggs. In a 20-22 cm frying pan, make 6 omelette pancakes from both types of egg mixture (3 of each type): first fry until browned on the bottom, then cover the pan with a flat plate, turn the omelet onto it, then put it back into the pan with the uncooked side down and also fry until browned. Transfer both types of omelet to plates to cool. For the filling, beat soft cream cheese with milk, add chopped herbs, salt and pepper. Take an expandable pan of the same diameter as the pan in which the omelettes were fried, put the most beautiful omelette down, spread cheese filling. Alternating layers and types of omelet, collect the cake and put it in the refrigerator for a day, covered with a film. Before serving, turn the cake on a flat dish, sprinkle with chopped lettuce and grated cheese, drizzle with olive oil and pepper. Cut into slices and serve.
Layered vegetable casserole
Ingredients:
4 young zucchini
5 ripe tomatoes - "fingers",
2 eggplants
1 small head of garlic,
a bunch of rosemary
little olive.
Cooking:
Cut all vegetables into slices. Grease a round baking dish with oil and put tomatoes, zucchini and eggplant in it in circles in layers, starting from the outer edge. When you reach the middle, place a head of garlic in the center and place sprigs of rosemary around it. In between the circles of vegetables, you can put any other vegetables, such as small florets of broccoli or cauliflower. Drizzle with olive oil, salt and pepper. Put the dish in the oven, preheated to 200-220ºС, for about 1 hour, periodically spraying the surface of the casserole with oil. Vegetables on the surface should become soft and well browned. Take the pan out of the oven, let it rest for a while and remove the garlic from the center. Peel the garlic and mash it with a small amount oils and salts. Pour this sauce over the casserole and serve. This casserole can also be prepared with meat: add pieces boiled meat between slices of vegetables and cook as usual. TO meat casserole prepare mint sauce: chop garlic in a blender, 3 tbsp. olive oil, 1 tbsp. balsamic vinegar and a handful of mint leaves, salt and pepper to taste.
Ingredients:
2 small heads of young broccoli
1 red onion
200 g bacon
¾ stack. raisins,
¾ stack. chopped almonds,
1 stack mayonnaise or fresh sauce,
½ stack Sahara,
2 tbsp white wine vinegar.
Cooking:
Fry the bacon over medium heat until brown, cool and cut into cubes. Divide the broccoli into small florets, cut the onion into small cubes. Combine broccoli, onion, bacon, raisins, nuts and mix well. For the sauce, combine mayonnaise, sugar and vinegar, mix until smooth. Dress the salad and chill in the refrigerator.
Ingredients:
500 g salmon fillet without skin,
1 tbsp chili sauce,
½ tbsp olive oil,
200 g glass noodles (can be replaced with vermicelli or rice),
10 cherry tomatoes,
1 avocado
3 small shallots,
1 small hot red pepper
1 handful of mint
1 handful of basil
1 handful green cilantro,
2 tbsp any nuts,
1 lime.
For refueling:
2 tbsp lime juice,
2 tbsp fish sauce,
2 tbsp chili sauce,
1 tbsp olive oil,
2 tsp powdered sugar.
Cooking:
Roll salmon fillet in chili sauce and fry for 2-3 minutes on each side. Cool down. Cook glass noodles according to package directions, or boil vermicelli or rice until tender. Whisk the ingredients for the sauce in a bowl. Add the chopped tomatoes, avocado, onion and chilli (if you want it spicier, don't remove the seeds) and mix gently. Add noodles, chopped greens, mix and arrange on plates. Place sliced fried salmon on top, sprinkle with finely chopped nuts, drizzle with lime juice and serve.
Salmon with mustard, avocado and watercress
Ingredients:
350 g salmon fillet,
1 tbsp liquid honey,
2 tbsp whole grain mustard,
2 tbsp lemon juice
1 tbsp sesame oil,
2 tbsp sesame seeds,
1 avocado
2 tbsp olive oil,
150 g watercress,
salt, black ground pepper.
Cooking:
Cut the salmon fillet into 1 cm thick strips. Put the honey in a bowl, add the mustard, half the lemon juice and sesame oil. Season to taste and roll the salmon pieces in the resulting marinade. Leave for 5 minutes. In a heated skillet, heat the sesame seeds for 2 minutes, stirring occasionally. Pour oil into another pan, put salmon pieces and fry for 30 seconds on one side. Then turn over, fry for another 20 seconds, then sprinkle with sesame seeds, mix and cool. Mash the avocado pulp with a fork, add 1 tbsp. lemon juice, 1 tbsp. olive oil and beat. Season with salt and toss with chopped watercress. To serve, place the watercress with the avocado dressing in the center of a flat dish and top with the salmon pieces topped with a sesame topping.
As you can see, the recipes for summer dishes are very tasty, and they are not at all difficult to prepare. Bon appetit!
Larisa Shuftaykina
