We present a ready-made healthy menu for the family that will help you easily choose dishes for every day. You no longer have to worry about what to feed your family or guests!

Sample menu for a family for a week

	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
	Cottage cheese with sour cream. Bread, butter, ham.	Oatmeal milk porridge. Bread butter,	Fried eggs with bacon. Bread, butter, coffee	Soft-boiled egg. Boiled sausage. Bread butter,	Bread butter,	Omelette with vegetables. Bread, butter, cheese.	Boiled sausages. Bread butter,
	Beet salad. Soup kharcho. Chopped zrazy. Fruit juice. Black bread.	Beet salad. Soup kharcho.	Pea soup. Mashed potatoes. Boiled sausages.	Pea soup. Peppers stuffed with vegetables. Tea with sugar.	Tomato and cucumber salad. Cream soup with pepper Chicken breast chop. Fruit juice.	Cream soup with pepper. Pork cutlets Vinigret.	Cream soup with pepper. Vinigret. Pork cutlets
	Drinking yoghurt	Tea with sugar,		Nuts, Cocoa, bun.	Drinking yoghurt	Berry cobbler.	Berry cobbler.
	Peppers stuffed with vegetables.	Mashed potatoes. Chopped zrazy.	Cottage cheese casserole. Tea with sugar.		Fish under marinade. Tea with sugar.	Cheesecakes with sour cream. Tea with sugar.	Roast chicken with potatoes. Tea with sugar.

Menu for two weeks for your family

Breakfast

Rice milk porridge

Ham sandwich

Tea with lemon

Soft-boiled chicken eggs

Dinner

Sorrel soup

Sausages with potatoes in a pot

Before bedtime

Butter buns with raisins

Tea with lemon

Breakfast

Omelet with bacon and cheese

Coffee with milk

Shortbread cookies

Dinner

Sorrel soup

Pink salmon baked in sour cream

Boiled potatoes

Before bedtime

Shortbread cookies

Apricot compote

Breakfast

Hercules porridge

Ham sandwich

Soft-boiled chicken eggs

Invigorating morning coffee

Dinner

Chicken with steamed vegetables

Chicken noodle soup

Before bedtime

Black tea

Banana dessert

Breakfast

Muesli 200 gr

Milk 3.2% fat 150 g

Bananas 1 piece

Dinner

Chicken noodle soup

Olivier salad (capital)

Before bedtime

Olivier salad (capital)

Bacon puffs

Dried fruits compote

Breakfast

Cottage cheese 9% fat 150 g

Natural yogurt 70 gr

White bread 100 gr

Butter 10 g

Dinner

Fresh cabbage soup

Pasta with vegetables

Fish fried in batter

Breakfast

Cookies 200 gr

Butter 40 gr

Hercules porridge

Dinner

Fresh cabbage soup

Pasta with vegetables

Fish fried in batter

Boiled chicken

Breakfast

Corn porridge with raisins

Dinner

Solyanka soup

Pork with prunes

Potato dumplings

Tea with mint

Breakfast

Millet porridge with milk

Dinner

Okroshka ordinary

Classic vegetable salad

Stuffed peppers

Before bedtime

Sandwich with fish and cheese

Tea with lemon

Breakfast

Oatmeal porridge with raisins

Dinner

Ukrainian borscht with meat

Stuffed peppers

Pasta

Before bedtime

Green cucumber salad with cabbage

Breakfast

Sour cream 100 gr

Dinner

Ukrainian borscht with meat

Pilaf with chicken

Before bedtime

Charlotte with apples

Black tea in English

Breakfast

Oat flakes 150 gr

Bananas 1 piece

Dinner

Meatball soup

Chicken breast stew

Before bedtime

“Light” salad (other option)

Cookies from oatmeal"Hercules" or "Extra"

Tea with lemon

Breakfast

Corn porridge with raisins 1 serving

Dinner

Meatball soup

Fish fried in batter

Before bedtime

The vinaigrette

Dried fruits compote

Breakfast

Omelet with bacon and cheese

White bread 50 gr

Butter 30 gr

Dinner

River fish soup

Mashed potatoes

Stewed liver

Before bedtime

Delicious salad

Tea with lemon

Cookies "Bananas"

Breakfast

Baked apples 2 pcs

Bun 1 piece

Dinner

River fish soup

Pasta

Fish in batter

Before bedtime

Salad "Goldfish"

Tea with lemon

Cookies "Bananas"

Planning a family menu for the week

Eating	Dish	Products in dishes (quantity, volume)	Notes
Monday
Breakfast	Women's and children's: cottage cheese with dried fruits (2 servings) ; Male: scrambled eggs with sausages, tea (2 servings), coffee (1 serving)	3 eggs, 3 sausages, 2 slices of bread, ketchup, herbs, 2 tbsp. spoons vegetable oil;
Brake to work/school	Female: chicken sandwich, juice; Child: chicken sandwich, apple; Male: chop and cheese sandwich, juice	For 2 servings (children's and women's): 4 slices of bread, chicken fillet (250g), 2 lettuce leaves, 1 tomato; juice (0.5l), 1 apple; 2 slices of bread, pork chop - 200g, 2 tbsp. spoons of vegetable oil, cheese (75g), lettuce, 1 tomato; juice (0.5l)
Dinner	Vermicelli soup, beet salad	Chicken fillet (200g), vermicelli (50g), potatoes (2 pcs., medium), greens, sweet pepper (1 pc.); beets (boiled, grated; 300g), garlic (2-3 cloves), mayonnaise, walnuts (50g); bread (4-6 pieces)
Afternoon snack	Fruit (or fruit salad)		An afternoon snack on weekdays is more likely to be needed by a woman and child
Dinner	Pilaf, green salad, tea	Rice (250g), pork (200g), carrots (1 piece, medium), 3 tbsp. spoons of vegetable oil; cucumber (1 pc.), tomato (1 pc.), Chinese cabbage (3 leaves), greens, vegetable oil (1 tbsp. spoon); bread (4-6 pieces);
Tuesday
Breakfast	Male: buckwheat with chicken, Tea coffee	butter(20g); buckwheat (60g), chicken (2 carbonates), 3 tbsp. spoons of vegetable oil, ketchup, bread (2 pieces); tea (2 teaspoons - about 6g), sugar, lemon; coffee (1 teaspoon - about 5g)
Brake to work/school	Female: curd mass, dried fruits, nuts; Men's: yogurt, cheese and egg sandwich (2 servings)	Curd mass (1 cup); raisins (15g), dried apricots (15g); nuts (30g); yogurt (0.3l), for 2 servings: bread (4 pieces), cheese (150g), eggs (4 pcs.), lettuce (2 pcs.), mayonnaise
Dinner	Fish soup, boiled fish, green salad	Fish (400g), potatoes (4 pcs.), greens, onions (1 pc.); Chinese cabbage (3 leaves), radish (5 pcs.), cucumber (1 pc.), 1 tomato (1 pc.), 1 tbsp. spoons of vegetable oil, bread (4-6 slices)
Afternoon snack	Fruits	For 2 servings: grapes (500-750g)
Dinner	The vinaigrette fried chicken fillet with onion and garlic, green salad, berry compote	Beets (400g), beans (1 cup), potatoes (4 pcs.), onions (1 pc.), carrots (2 pcs., medium), pickled cucumbers (2 pcs.), 2 tbsp. spoons of vegetable oil; chicken fillet (400g), onion (1 pc.), garlic (2 cloves); bread (4-6 slices)
Wednesday
Breakfast	Cottage cheese casserole with sour cream, tea (2 servings), coffee (1 serving)	Cottage cheese (or curd mass) (500g), eggs (5 pcs), sour cream (300g, of which 2 tablespoons in a casserole - 40g), sugar (1 tablespoon - 30g), salt (2-5g), raisins ( 30g); tea (2 teaspoons - about 6g), sugar, lemon; coffee (1 teaspoon - about 5g)
Brake to work/school	Female: vinaigrette, juice Children's: cheese sandwich, apple; Male: chicken and cheese sandwich, juice	Vinaigrette, bread (2 pieces), juice (0.3 l); bread (2 pieces), butter (30g), cheese (100g); apple (1 pc.); bread (2 pieces), chicken fillet (200g), cheese (50g), lettuce (1 piece), cucumber (1 piece, small), mayonnaise; juice (0.3l)	leftover from Tuesday evening
Dinner	Buckwheat soup, egg pasta sandwiches	Buckwheat (60g), potatoes (3 pcs.), sweet pepper (1 pc.), greens, carrots (1 pc.), onions (1 pc.), vegetable oil (1 tbsp. spoon), tomato paste (1 tbsp. spoon); bread (6-9 pieces); 4 eggs, 3 cloves of garlic, mayonnaise, processed cheese (1 pc.)
Afternoon snack	Fruits	Serves 2: 1 banana, 1 apple, 1 peach, 1 kiwi, sprinkle with lemon juice
Dinner	Meat with vegetables, green salad, tea	Pork (500g), mixed vegetables (500g), vegetable oil (2-3 tablespoons), onion (1 pc.); tea (3 teaspoons - about 9g), sugar, lemon
Thursday
Breakfast	Women's and children's: oatmeal with dried fruits (2 servings); Male: sausages and mash, Tea coffee	For 2 servings: oatmeal (whole or flakes) (120 g), raisins (30g), dried apricots (30g), butter (20g); sausages (2 pcs.), potatoes (4 pcs.), butter (50g), ketchup; bread (2 pieces); tea (2 teaspoons - about 6g), sugar, lemon; coffee (1 teaspoon - about 5g)
Brake to work/school	Female: kefir, cottage cheese casserole; Children's: yogurt, banana, nuts Male: sandwich with meat and egg paste, juice	Kefir (0.3l), cottage cheese casserole (1 serving); yogurt (0.3l), banana (1 pc.), nuts (30g); bread (2 pieces), egg pasta, pork (200g), lettuce (1 piece), cucumber (1 piece); juice (0.3l)	The casserole can be left over for you from Wednesday, or you can buy portions at the store
Dinner	Vegetable soup, toast	Sweet pepper (1 pc.), carrots (1 pc.), beans (1 cup), potatoes (2 pcs.), onions (1 pc.), vegetable oil (1 tbsp.), tomato paste (1 tbsp. spoon); bread (7 slices), 3 eggs, vegetable oil (5 tablespoons)
Afternoon snack	Fruits	Serves 2: 1 banana, 1 apple, 1 orange, 1 kiwi, sprinkle with lemon juice
Dinner	Fish with broccoli, green salad, berry compote	Fish (700g), vegetable oil (5 tablespoons), onion (2 pcs.), lemon (1/2); broccoli (500g); Chinese cabbage (3 leaves), radishes (5 pcs.), cucumber (1 pc.), 1 tomato (1 pc.), vegetable oil (1 tbsp. spoon); bread (4-6 pieces); 250g berries, 2 tbsp. spoons of sugar
Friday
Breakfast	Women's and children's: cottage cheese with dried fruits (2 servings); Male: chop with tomatoes, Tea coffee	For 2 servings: cottage cheese (250g), yogurt (250g), raisins (30g), dried apricots (30g); pork (250g), tomatoes (2 pcs.), 2 tbsp. spoons of vegetable oil; bread (2 pieces); tea (2 teaspoons - about 6g), sugar, lemon; coffee (1 teaspoon - about 5g)
Brake to work/school	Female: cheese sandwich, juice, banana; Children's: muesli bar, juice, apple; Male: fish sandwich, juice	Bread (2 pieces), butter (30g), cheese (100g); juice (0.3l), banana (1 pc.); muesli bar (1 pc.), juice (0.3 l), apple (1 pc.); bread (2 pieces), fish (200g); lettuce (1 pc.), mayonnaise, cucumber (1 pc.); juice (0.3)	You can use leftover fish from Thursday's dinner.
Dinner	Soup with rice, cheese, tomatoes cucumbers	Rice (75g), potatoes (3 pcs.), sweet pepper (1 pc.), carrots (1 pc.), onions (1 pc.), vegetable oil (1 pc.), tomato paste (1 pc.); cheese (200g); bread (6 pieces); tomatoes (2 pcs.), cucumbers (2 pcs.)
Afternoon snack	Fruits	Serves 2: 1 banana, 1 apple, 1 peach, 1 kiwi, sprinkle with lemon juice
Dinner	Chicken, baked vegetables, green salad, tea	Chicken (1 pc.), mayonnaise, lemon (1/2); sweet pepper (3 pcs.), tomatoes (3 pcs.), onions (2 pcs.), carrots (3 pcs.); Chinese cabbage (3 leaves), radishes (5 pcs.), cucumber (1 pc.), 1 tomato (1 pc.), vegetable oil (1 tbsp. spoon); bread (4-6 pieces); tea (3 teaspoons - about 9g), sugar, lemon
Saturday
Breakfast	Dumplings with berries, sour cream, Tea coffee	Egg (1 pc.), flour (0.5 kg), salt, sugar (3 tablespoons), mixed berries (400 g); sour cream (200g); tea (2 teaspoons - about 6g), sugar, lemon; coffee (1 teaspoon - about 5g)	You can always use frozen ones
Dinner	Puree, chicken and mushroom salad, tomato, cucumber, berry compote	Potatoes (10 pcs.), butter (50g); chicken fillet (300g), mushrooms (300g), onions (1 pc.), garlic (2 cloves), vegetable oil (3 tablespoons), Korean carrots (200g), cheese (100g), mayonnaise; tomato (2 pcs.), cucumber (2 pcs.); bread (4-6 pieces); 250g berries, 2 tbsp. spoons of sugar
Afternoon snack	Yogurt	Yogurt (0.5l)	You can offer a man tea and cookies
Dinner	Shrimp with rice, green salad, tea	Shrimp (350g), rice (200g), butter (50g), olives (1/2 can), herbs; Chinese cabbage (3 leaves), radishes (5 pcs.), cucumber (1 pc.), 1 tomato (1 pc.), vegetable oil (1 tbsp. spoon); tea (3 teaspoons - about 9g), sugar, lemon
Sunday
Breakfast	Pancakes with curd, Tea coffee	Milk (0.5 l), flour (250 g), cottage cheese (400 g), egg (3 pcs.), sugar (2 tbsp. spoons), salt, vegetable oil (7 tbsp. spoons); sour cream (200g); tea (2 teaspoons - about 6g), sugar, lemon; coffee (1 teaspoon - about 5g)
Dinner	Vegetable soup with broccoli, pie, homemade, tomato, cucumber, juice	Sweet pepper (1 pc.), carrots (1 pc.), broccoli (300g), onion (1 pc.), vegetable oil (1 tbsp.), tomato paste (1 tbsp. spoon); puff pastry (0.5 kg), mashed potatoes (6 pcs. potatoes, 30 g butter), sauce (ketchup, mayonnaise, mustard - 150 g), 6 sausages, 2 eggs, flour (100 g); tomato (2 pcs.), cucumber (2 pcs.); juice (0.5l)
Afternoon snack	Kefir	Kefir (0.5l)
Dinner	Spaghetti with cheese, olives, baked tomatoes, green salad, tea	Spaghetti (350)g; cheese (150g), vegetable oil (2 tablespoons); olives (1/2 can), tomatoes (3 pcs.); Chinese cabbage (3 leaves), radishes (5 pcs.), cucumber (1 pc.), 1 tomato (1 pc.), vegetable oil (1 tbsp. spoon); tea (3 teaspoons - about 9g), sugar, lemon

Food for a large family every day

Mon	Z	oatmeal with fruit	cottage cheese casserole
	ABOUT	cabbage soup	borsch
	P	cottage cheese with banana (in blender)	yogurt with fruit
	U	lasagna	baked fish
VT	Z	rice porrige	oatmeal with fruit
	ABOUT	meatball soup	borsch
	P	fruits	cottage cheese casserole
	U	lasagna	vegetable stew with meat
SR	Z	buckwheat	rice porridge with fruits
	ABOUT	meatball soup	cheese soup
	P	homemade cookies + grapes	sandwiches with salmon and avocado
	U	cutlets (pork) + vegetables	vegetable stew with meat
Thu	Z	corn rice porridge	buckwheat
	ABOUT	chicken noodles	cheese soup
	P	cheesecakes + cookies	fruits
	U	cutlets (pork) + vegetables	chicken pie
PT	Z	multigrain porridge	homemade cookies and fruit
	ABOUT	chicken noodles	vegetable soup
	P	cheesecakes + charlotte	corn rice porridge
	U	steamed beef balls + rice	chicken pie
SB	Z	porridge friendship	omelette
	ABOUT	lentil soup	vegetable soup
	P	charlotte	multigrain porridge
	U	steamed beef balls + vegetables	pilaf
Sun	Z	semolina porridge	cottage cheese with banana
	ABOUT	lentil soup	mushroom soup
	P	corn flakes with milk	bakery
	U	baked fish	pilaf

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 manage to treat ourselves to truly 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 the avocado, remove the core, cut the pulp into thin strips, cut them 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, your own tuna juice, and 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 transparent.
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.
In a frying pan large quantities fry finely chopped onion in olive oil.
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 chop 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.

Dorada 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 a mixture of herb seeds ( coriander, dill, lovage), a few leaves of sage and rosemary

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 brown, about 20 minutes.

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 pan with plastic wrap and refrigerate for 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 bowl 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 Plastic container 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 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 soufflé 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 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, beat for another 2 minutes and begin to add applesauce one spoon at a time, 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 remove, place 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 put it in the refrigerator 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 the bowls of sorbet in the 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 a 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 mold is filled, the last layer should be bread. Drizzle the casserole with the remaining butter and bake for 1 hour.
Fry the 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 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 leaves of fresh basil,
½ cup 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 post it on parchment paper into 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 pastille 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 (very tasty with blue cheese such as 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 prepare
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.

On hot summer days, you don’t really want hot borscht for lunch or hearty meat dishes with side dishes. 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 is impossible to imagine a summer menu without cold soups; they are present in many cuisines of 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

Selecting recipes for every day of the week, include this traditional dish of Bulgarian cuisine in your summer menu. 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 the 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 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 including gazpacho in your summer menu. During the vegetable season, this is the best thing, because there is a real abundance of ripe tomatoes, sweet peppers, and cucumbers on sale. 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, not only specialized websites and forums will help you learn new original recipes for every day. 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 onion;
  
• 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 and lemon juice to the sour cream.
3. We season our salad of vegetables, quail eggs and cheese with sour cream.

Appetizing summer salad

What confuses many people about salads is that they run out quickly and lose their presentation, and taste qualities Same. 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!

Read also on our website:

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Greetings! This time, the article will be about the summer menu. I've collected some recipes. Nothing complicated, these are simple dishes that can be prepared in your home kitchen.

I will give a description of the process, ingredients and try to depict the result as clearly as possible, what should happen. We are opening the summer season: switching to vegetables and fruits.

A short introduction

There will be two types of dishes in the article. Personally, I love meat in any form, but I really respect vegetarians and their conscious position. So as not to offend anyone, I selected recipes with both meat flavor and just vegetable ones.

Let's start with salads

Recipe one, vegetarian

It was borrowed from the “Collection of Recipes” for 1982. The book provides a complete list of ingredients and method of preparation. There is only a beautiful name. In cookbooks of this type, they didn’t come up with a name; it was more important to provide accurate information about the dish. Let's fix the situation. Let's call the salad “Hearty”. Not very elegant, but clear.

Ingredients:

• Young potatoes – 120 grams (considered already boiled). To put it simply, these are two medium potatoes.
• Fresh cucumber – 170 gr. About two or three, depending on the size.
• Fresh tomatoes – 160 grams. I took one good tomato.
• Green onions – 120 gr., a bunch so that it fits in your hand.
• Canned green peas – 80g, you can also use fresh ones, you just have to choose ones that are very soft.
• For dressing sour cream.
• For decoration - 3 boiled eggs.

Cooking process

It couldn’t be simpler: cut boiled potatoes and cucumbers into slices; tomatoes - slices; finely chop green onion; add peas; season with sour cream. Top the finished salad with half a boiled egg.

My review

The salad is really hearty, like a vinaigrette. I liked it, especially when I replaced chicken eggs with quail eggs and sour cream with mayonnaise (I have a love for mayonnaise).

Recipe two, liver salad

I am sharing some of my family's home recipes. A salad made from simple ingredients, let’s call it “Healthy”. The main component is liver, which is naturally very healthy, plus vegetables. It’s not difficult to prepare, and I’ll share a little secret on how to improve the taste of liver, if anyone doesn’t like the specific taste.

So let's take:

• Fresh liver - 0.5 kg will be enough. You can have pork/chicken/beef. I prefer pork, it is softer and easier to prepare. Chicken can fail if it is suddenly poorly cleaned and an unpleasant bitter taste appears.
• Fresh apple – 1 pc. Red/green doesn’t matter, better some variety with sourness.
• Regular fresh cucumber.
• Boiled chicken eggs – 3 pcs.
• For dressing - sour cream or mayonnaise, you can also use olive or vegetable oil.

Cooking process

We take raw liver, do not boil it. Cut into cubes/slices of approximately 4 cm. Heat the pan well (this is important) and add vegetable oil. We place the pieces of liver in a plate with flour, roll them and throw them into a heated frying pan, so that the liver turns out juicy and not tough. Fry on both sides and only when a golden crust appears, you can add salt, add a pinch of sugar and lightly sprinkle with chalked coriander (seasoning). Fry for no more than 10 minutes in total.

Grate the apple onto a coarse grater; Cut the cucumber as you like, just not too large. But boiled eggs can be larger. Next is the serving option: in layers or mix all the ingredients, depending on how convenient it is for the hostess. Season with sauce/mayonnaise or butter. I don’t add enough salt to the finished salad, but that’s a matter of taste. What’s good about my “Useful” is that you can play around with the ingredients, the basis is the liver, and then there’s enough imagination. Sometimes I also add grated cheese, if I happen to have some in the refrigerator.

Let's move on to the first courses

Cauliflower Cheese Soup Recipe

Great for summer menu. A light soup, delicious both hot and cold. There are a huge number of varieties of cheese soups. I chose the simplest one.

Compound

• Cauliflower - one fork/inflorescence.
• Green peas – 200 gr. Fresh is better, canned is also possible.
• Potatoes – 5 pcs.
• Processed cheese – 2 pieces.
• Cream – 100 gr. This is for gourmets, you can do without them.

We take a family saucepan, mine is a three-liter one. Separately, cook the cauliflower (whole): in boiling, salted water for no more than 10 minutes. Cool and separate the cabbage into small inflorescences. Next in order: potatoes go into the pan first (diced or garlic). When the potatoes are ready, add the cauliflower and green peas. Separately prepare the dressing: dissolve the processed cheese in a small amount of hot water. At the end of cooking, pour the cheese dressing into the soup. Do not boil too much, a couple of minutes will be enough. If desired, you can add herbs and cream.

My mark

Great recipe, very easy to prepare and doesn’t take long. A nuance: you need to choose processed cheeses good quality, not a cheese product. Otherwise, instead of a delicate taste, you will get an unpleasant floury aftertaste.

Cold borscht recipe

From the same book “Collection of Recipes”. The recipe is unusual, this is not traditional borscht. And yet I chose him. It’s easy to prepare, but I’ll share my impressions of the deliciousness of the dish a little later.

We will need

• Beets – 200 g, about 2 pieces (not small).
• Carrots – 50 gr.
• Green onions – 50 grams (I took a small bunch).
• Fresh cucumbers - 125 gr.
• Boiled eggs – 2 pcs.
• Sugar – 10 gr.
• Vinegar – 16 g (3%).
• Water – 800 gr.

This is a detailed bookmark calculation. I cooked it this way for the first time to understand how to play with the taste.

Cooking method

Cut the beets and carrots into strips. Sprinkle the beets with vinegar and simmer until tender (simmer with water). Saute the carrots separately too. IN hot water add beets, carrots, sugar, salt and bring to a boil. Cool. The soup is almost ready. The remaining ingredients are seasoned immediately before eating: chopped cucumbers, green onions, eggs and sour cream.

My impressions

Tasty and unusual. I haven’t eaten borscht with cucumbers yet, but if it had been offered somewhere and I hadn’t cooked it myself, I would hardly have agreed. Well, now I can recommend it. It'll do for a change. It's easy to prepare. And yet, you can cook the same borscht with meat.

Second courses

Let's start with vegetable stew

There are many recipes for this dish. In my kitchen, stews are prepared from all the vegetables that were purchased and brought home. Fortunately, in the summer there are enough vitamin ingredients both in stores and on the market.

My recipe

• Onions – 2 pcs.
• Carrots – 1 large.
• Zucchini – 3-4 medium.
• Tomatoes – 2 pcs.
• Sweet pepper – 4 peppercorns.
• Rice – 1 glass.

Cooking method

I take a large saucepan (deep frying pan with a handle). I fry the onions and carrots, add diced zucchini and bell peppers in half rings. Simmer for about 10 minutes, then add tomato slices and rice. I fill it with water to cover the top by a centimeter. You need to cook on low heat.

I love cooking summer stew, it’s easy, tasty and satisfying. You can add grated cheese (preferably hard), seafood, in general, use your imagination.

Second course – stuffed zucchini

We will cook young zucchini with minced meat. Similar recipes are often found on culinary sites, but we will do it a little differently. I am sharing my personal recipe.

What will we cook from?

• Zucchini – 2-3 pieces, always young with thin skin.
• Onions – 1 pc.
• Carrots – 1 pc.
• Minced meat – 0.5 kg. You can take pork/beef/chicken. I prefer to cook with minced chicken. The taste is more delicate.
• Cheese -200g.

So let's get started

We cut the zucchini into several pieces, 7-8 cm each (it is better to choose zucchini of the same size for the dish). These will be our vegetable cups. Carefully remove the core with a knife, but leave the bottom of the glass.

Let's prepare the filling: chop the onion, grate the carrots, mix and fry in vegetable oil. Add the roast to the raw minced meat and add salt. I never add eggs to minced meat.

Preheat the oven to 200 degrees. While the heating process is underway, fill the vegetable cups with minced meat. Place the stuffed zucchini tightly on a rimmed baking sheet or high frying pan (greased with vegetable oil) so that they stand together and do not fall. We bake for about 20-30 minutes, no more. Of course, you need to keep an eye on it, as soon as a golden brown crust appears on top, take out a baking sheet and sprinkle the glasses with grated cheese. And put it in the oven for another 5 minutes.

You can serve the finished dish with sour cream; in my opinion, it’s better with mayonnaise. It turns out very tasty. I love the combination of chicken and zucchini. The cheese also adds its own flavor. Try it, you won’t regret it.

And finally - dessert

I'll tell you how to prepare apple Sambuca. Using the same recipe, you can make plum.

Ingredients

• Apples or plums – 800 gr.
• Sugar – 200 gr.
• Gelatin – 15 gr.
• Eggs -2 pcs (whites only).
• Water for gelatin – 420 gr.

Process

Place seeded apples or pitted plums on a baking sheet and bake in the oven with a little water. Cool the baked fruits and puree them to a puree consistency. Add sugar, egg whites and beat with a blender (I haven’t tried a mixer) until fluffy. Prepare gelatin: dissolve in water and in a water bath, stirring constantly, until completely dissolved. The final stage: carefully, in a thin stream, pour the gelatin into the fruit mass, and do not forget to stir quickly with a whisk. Pour Sambuca into molds and place in the refrigerator. As soon as the gelatin hardens well, you can taste it.

The dessert is unusual. This is neither a mousse nor a jelly. This is Sambuc. Try to cook, baked fruits are 100% healthy and are better absorbed.

Well, that’s the whole selection of my simple recipes. Bon appetit and good mood!

Your Glasha.

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20.06.18

Summer is a special time when you don’t want to waste much time preparing heavy dishes, but at the same time you want to please your loved ones with delicious and light dishes made from seasonal products. The summer menu includes greens, seasonal vegetables and fruits. Many people have dachas, which means 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 fresh foods as much as possible, cook healthy and delicious dishes that will bring joy and benefit to your body.

In summer you want lightness. You should definitely start your day with breakfast. But instead of heavy dishes, let’s prepare something light and very healthy. Nutritionists advise to include some kind of cereal dish in your breakfast. For example, oatmeal with milk with a handful of fresh berries added to it. Next come dairy products(cottage cheese or yogurt) and drink. A light omelet with cucumbers or tomatoes with fresh herbs is a great start working day. And if you want to pamper yourself, prepare aromatic 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 meaty tomatoes 2 pcs.
• green onions 2 feathers
• dill to taste
• salt pepper
• vegetable oil

Cooking method: Chop the tomatoes. Heat a small amount of vegetable oil in a frying pan and add the tomatoes. Salt, pepper and fry until browned. Dry the bread slices in a toaster or frying pan. Break the eggs into a cold frying pan. Add butter, place over 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 pan from heat or bring to desired consistency. To serve, drizzle the toast with vegetable oil, top with the scrambled eggs and pour the tomatoes on top. Pepper and serve.

Yogurt with fruit puree

Ingredients:

• strawberries 100 g.
• apricots or peaches 100 g.
• natural yogurt 300 g.
• powdered sugar 1 tbsp. l.
• cookies 4 slices

Cooking method: Grind strawberries and peaches (apricots) separately into a puree. Mix yogurt and powdered sugar separately. Fill the glass up to a third of the way with strawberry puree, then pour in the yogurt and top with peach puree. Sprinkle with crushed cookies and serve.

In the summer, a serving of fresh salad or vegetable appetizer may well become the main treat for lunch or dinner. And if it’s also a healthy salad that will help maintain your waistline, it’s impossible to resist.

Summer fitness salad

Ingredients:

• young zucchini 1 pc.
• orange 1 pc.
• grapefruit 1 pc.
• arugula 1 bunch
• lettuce 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. Peel the orange and grapefruit, remove white membranes, and remove the seeds. Cut the pulp into thin strips. Cut the washed pomegranate in half and remove the seeds. Wash the arugula, lettuce and basil and chop finely. Place zucchini, herbs, orange and grapefruit on a plate. Sprinkle with pomegranate seeds and drizzle with olive oil.

Another delicious and healthy summer salad. Spicy herbs add a special flavor to dishes; 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
• onions 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 the spinach and chop it. Wash the vegetables, remove seeds and membranes from the peppers. Cut tomatoes, peppers, peeled onions and cheese into cubes. Peel the garlic and pass through a press. Wash the basil and pick it with your hands, leaving a few leaves for decoration. Mix all ingredients, add salt and pepper. To make the dressing, mix oil, vinegar and soy sauce separately. Pour the dressing over the salad and stir.
Soup will help quench your thirst and fill you up on a hot day. We all know and love summer soups - okroshka, beetroot soup and botvinya. Today we offer a recipe for delicious gazpacho.

Gazpacho with mozzarella

Ingredients:

• ripe tomatoes 500 g.
• onions 1 pc.
• 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. Cut the peppers, onions and tomatoes into cubes. Peel the garlic and pass through a press. Pour tomato juice into the vegetables and beat everything well with a blender. Season with a mixture of salt and pepper. Ladle the soup into bowls and place a few mozzarella balls in each bowl. Garnish with basil leaves and serve.

And if you want hot soup, then prepare vegetable soup with cabbage.

Summer vegetable soup

Ingredients:

• cauliflower 1 head
• potatoes 300 g
• carrots 2 pcs.
• young green peas 100 g.
• onions 1 pc.
• sweet pepper 1 pod
• olive oil 2 tbsp. l.
• cilantro, parsley
• salt pepper

Cooking method: Cut the cabbage into pieces. Peel the potatoes and carrots and cut into slices. Remove the pods from the green peas. Finely chop the onion. Cut the sweet pepper into strips. Heat the oil in a saucepan and brown the onion. Add carrots and peppers, fry for 7 minutes. Pour in 1.5 liters of water and bring to a boil. Add potatoes, cauliflower and cook for 15 minutes. Chop the greens. Place peas, half the herbs, salt and pepper in a saucepan with vegetables and cook for 5 minutes. Pour the soup into bowls and add the remaining herbs to each bowl.

Vegetable casserole with cheese

Ingredients:

• green onions 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 onions and garlic and place in a frying pan and lightly fry. Finely chop the capers, mix with thyme and cream, season. Cut potatoes, zucchini and tomatoes into circles. Place the vegetables in a greased form. Sprinkle with onions and garlic and pour in cream. Salt, pepper, season with nutmeg, sprinkle with grated cheese and bake for about an hour at 180 degrees.

If you like fish or poultry, or even meat, in the summer it is best to cook it over a 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 prepare aromatic risotto with green peas.

Risotto with green peas

Ingredients:

• onions 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 package
• green peas 200 g.
• parmesan 75 g.

Cooking method: Cut the cherry tomatoes in half, finely chop the onion. Heat 2 tbsp in a frying pan. l. butter and olive oil, add the onion and lightly fry it. Add rice and fry everything together, stirring, until translucent. Little by little, stirring, pour in the boiling broth. Let it soak in before adding the next portion. Pour water over the saffron, let it brew, then pour through a sieve into the risotto. Add salt and pepper and cook the risotto for 20 minutes, stirring continuously. 5 minutes before cooking, add green peas. Grate the cheese, mix half the cheese and butter with the risotto. Add tomatoes. Divide the risotto into bowls, sprinkle with remaining cheese and serve.

Zucchini with mozzarella

Ingredients:

• young zucchini 4 pcs.
• cherry tomatoes 300 g.
• mozzarella 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 the zucchini in half. Carefully remove the pulp using a spoon and cut into cubes. Preheat the oven to 200 degrees. Fry the zucchini in a frying pan with oil, add salt and pepper, and transfer to a heatproof dish. Place zucchini pulp, tomatoes and mozzarella balls on top. Place the pan with the zucchini in the oven and bake for 10 minutes. For the sauce, peel and chop the garlic. Place basil leaves, garlic, remaining butter, cheese and nuts in a blender and chop. Place the finished zucchini on plates, pour over the sauce and serve.

Tasty and healthy lemonade will help quench your thirst in the summer. Very soon the black currants will be ripe, which is ideal for making lemonade.

Blackcurrant lemonade