After a long winter, there is nothing nicer than a fresh crispy salad with an exquisite dressing, easy to prepare hot dishes, as well as delicate fruit desserts. The smallest family members will surely enjoy light sweet soups, more like the fabulous "milk rivers with jelly banks." In general, let’s remember the grandmother’s “house in the village" or the parent's dacha, where onions, radishes, lettuce, dill, celery and other useful, and at first glance, unpretentious products grow, and try to build a tasty and healthy spring-summer lunch "in nature" ...
Garden salad
This salad is perfect for a summer dinner, both as an independent dish, and as a side dish for light white poultry meat or fish.
Cooking method:
- Boil potatoes in boiling water until cooked. While it is boiling, combine all the ingredients for seasoning.
- Add dressing to the potato and let it cool, stirring occasionally.
- For mustard dip sauce, mix sour cream, mayonnaise, vinegar, mustard, horseradish and sugar, seasoning to taste with salt and pepper. Transfer to a small bowl, cover and refrigerate before serving.
- Cut the broccoli into small pieces, boil for 2 minutes, then cool in cold water and drain.
- Boil the peas in boiling water for 1 minute, drain, rinse with cold water and drain again.
- Cut carrots and celery with equal cubes of about 6x1 cm. Cut red pepper into cubes or cubes. Cut into several pieces feathers of green onions.
- Arrange the prepared vegetables on a dish with potatoes in the center. Serve with a bowl of dip sauce to dip vegetables in it.
Ingredients:
- 500 g shallow young potatoes
- 225 g broccoli inflorescences
- 125 g young green pea pods
- 2 large carrots
- 4 celery sticks
- 1 yellow or orange pepper, peeled from seeds
- 1 bunch of green onions
- 1 head iceberg lettuce
Refueling:
- 3 tbsp. l olive oil
- 1 tbsp. l white wine vinegar
- 1 tbsp. l Dijon mustard
- 2 tbsp. l finely chopped fresh mint
Spring turkey or chicken with vegetables
White poultry is an ideal alternative to beef or veal in summer
Cooking method:
- Cut the carrots into long strips, celery into thin slices, onions into cubes.
- Heat a little vegetable oil in a large frying pan and lightly fry vegetables, adding salt and pepper.
- Zucchini cut into strips and add to other vegetables, mix and fry until all vegetables are soft.
- Cut the fillet into small escalopes about 2-3 mm thick, season with salt, pepper and thyme, fry in the same pan for 2-3 minutes on each side, until the meat loses a pinkish tint. Put on a plate.
- To juice in a pan add juice of half a lemon and 75 ml of water. Put the turkey and vegetables in the pan again, mix and warm.
- Serve garnished with slices of the second half of the lemon. Garnished with garden salad.
Ingredients:
- 700 g turkey or chicken fillet
- 2 small zucchini squash
- 1 medium onion
- 4 things. large petiole celery
- 3 pcs. carrots
- 1 large lemon
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper to taste
Sweet Dumpling Soup
Summer desserts should not be too heavy.
Forget about cakes and pastries, remember about fresh berries that have already ripened in your garden ....
Cooking method:
- Go through the berries (raspberries or cherries). Wash the good ones, remove the seeds from the cherries and set aside for the filling of dumplings; mash the remaining ones, pour water with the bones and cook for 5-6 minutes.
- Remove the decoction from the heat and let it brew for 15-20 minutes. After this, strain the broth, wipe the berries, add sugar and heat the syrup to a boil.
- Knead the dough from these ingredients. Make dumplings with cherries, dip them in boiling syrup and cook for 5-6 minutes.
- Before cooking, into the soup, gently stirring, pour potato starch diluted with cold water. This soup can be served warm or cold, with sour cream or cream.
Ingredients:
- 120 g raspberries or cherries
- 10 g potato starch
- 50 g sugar
Dumpling for dumplings:
- 250 g flour
- 1 egg
- 10 g of water
- 3 g butter
- A pinch of salt
Cherry pie
There are not many sweets.
The aroma of fresh cherries will add sophistication to your tea party!
Cooking method:
- Mix yeast, sugar and milk. Leave the dough for 15 minutes to rise. Add softened butter and flour.
- Knead a smooth smooth dough, cover with a towel and leave for 30 minutes.
- Preheat the oven to 175 degrees. Cover the baking sheet with baking paper and grease it with butter. Roll out the dough on the baking sheet and raise the edges, put the dough on the door of the open oven for about 10-15 minutes.
- Wash and peel the cherry, spread on the dough.
- Beat eggs, cream and granulated sugar, pour with this mixture of cherries.
- Oven in the oven (at a temperature of 175 degrees) for 45 minutes.
- Remove the cake from the oven and transfer to a dish. If desired, sprinkle with powdered sugar before serving.
Ingredients:
Dough:
- 20 g yeast
- 0.5 cups sugar
- 1 cup milk
- 2 cups of flour
- 50 g butter
Filling:
- 1 cup cream
- 0.5 cups sugar
- 400 g cherries
- 1 egg
