Summer menu

летнее меню
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Cabbage diet
Grape diet
Melon diet
Godzhi's pgoda
Cucumber diet
Orange diet

Cold soup of Salmorekho


  • Big tomatoes - 4 pieces
  • Almonds - 20 grams
  • White loaf - 2 pieces
  • Garlic gloves - 2 pieces
  • Ham - 200 grams
  • pytso - 1 piece
  • Wine vinegar - 0,5 teaspoons
  • Olive oil - 25 grams
  • Spices - to taste

Recipe of preparation:

Fresh tomatoes are cut in half. From them seeds and excess juice are taken out. The taken-out seeds with juice fray through sieve. Pure juice is left for further needs. After that the remained segments of tomatoes are cut by small pieces.

Almonds are cut and a little roasted on dry frying pan. Slices of bread are dried in oven and torn to small pieces.

The cut tomatoes, the juice received from them, fried bread, almonds and garlic keep within the blender. All ingredients are crushed to homogeneous state. Without switching off the blender, olive oil gradually joins the received weight. The received mix is wiped through sieve and mixes up with vinegar and salt. Then goes to the refrigerator for couple of hours.

The boiled egg small is cut and mixes up with also cut ham. The cooled soup spreads on plateaus, is flavored with ham and eggs. The dish is ready to giving on table.

Hungarian apple pie


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

Way of preparation:

1. We mix flour, semolina, sugar, baking powder and cinnamon in separate ware

2. we wash pblok, we clean from peel and seed boxes and we rub on large grater

3. We cover baking pan baking paper, or foil and plentifully we grease with butter

4. We fill part of dry mix on form bottom, the layer has to be not too thick, and we level

5. Then we spread polished apples layer approximately of the same thickness, we level

6. Alternating layers, we spread all dry mix and apples, the dry layer has to be the last. I had three dry and two apple layers. From above we grate butter

7. We warm oven to 180 degrees. We bake pie within 40-45 minutes, the crust has to become ruddy.

Strawberry dumplings on couple

Vareniki from the soft, gentle test with delicate berry stuffing will better keep form if to cook them not in water, and on couple.


For stuffing

  • 400 g of strawberry
  • ½ glasses of sugar
  • 2 tsps of corn starch

For giving

  • butter
  • sour cream

For the test

  • 450 g of flour
  • 150 g of curdled milk
  • 2 eggs
  • 1 tablespoons of sugar
  • ½ tsps of salt

Way of preparation:

Step 1

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

Step 2

Rinse strawberry, dry, remove fruit stems. Cut berries in cubes with the party of 1 cm, shift in colander and fill up with sugar. Leave for 30 minutes, during this time accurately mix two-three times. Collect the emitted juice. Strew strawberry with starch, once again mix.

Step 3

Divide dough into pieces, create rollers with a diameter about 3 cm. Cut the roller pieces 1-1,5 cm wide. Powder with flour that did not stick together. Roll test pieces in thin circles and put under towel that did not dry up.

Step 4

On each circle of the test, having shaken flour, put dessertspoon of stuffing and carefully fasten edges of the test so that the semicircle has turned out.

Step 5

Oil double boiler tiers vegetable, spread out vareniki and prepare over steam of 15-17 minutes.

Step 6

Give vareniki, having greased with butter, with strawberry juice and sour cream.

Cooking time - 1 h

Quantity of portions - 4-6

The device - double boiler

Peaches in caramel with ice cream


  • 4 tablespoons of butter
  • ¾ glass of sugar
  • 1 tsps of vanilla sugar
  • 6 peaches
  • ice cream

Way of preparation:

1. Connect butter, sugar, vanilla and 1/4 glasses of warm water, warm up so far oil will not thaw and mix before sugar dissolution;

2. Warm oven to 200 degrees. Cut each peach in half and remove stones. Dip peaches in sauce and lay out on baking sheet. Bake 20 minutes;

3. Cool peaches and give with ice cream.

Summer salad paste

Fresh and tasty salad paste, especially will be to the taste to fans of macaroni and Italian cuisine. This salad it is very easy to prepare houses. It will be suitable as garnish, and also as main course for easy summer lunch or dinner.

Macaroni, tuna, grated carrots, the cut celery and red onions filled with mayonnaise and yogurt sauce are part of colourful summer salad. It is better to serve salad cooled.

Ingredients for 8 portions:

  • 1 pack of macaroni of the average size from coarse flour
  • 3 stalks of celery
  • 1 big red bulb
  • 1 bunch is fresher than some parsley
  • 1 average carrots
  • 250-300 g of tinned tuna in water
  • 200 g of easy mayonnaise
  • 100 g not of the sweet fat-free yogurt
  • 1 tablespoon of apple cider vinegar
  • salt, pepper to taste

Way of preparation:

1. Cook macaroni according to the instruction on packaging. Try not to digest! After cooking merge water, wash out macaroni cold water and again merge water;

2. Small cut celery and red onions, chop parsley, grate carrots on average or large grater;

3. Merge water from tuna, lay out it in big, deep bowl and mix with celery, onions, parsley and carrots. Add the cooled macaroni and mix to connect all ingredients;

4. In small bowl shake up mayonnaise, yogurt and vinegar. Season with salt and pepper. Fill in macaroni and well mix. Cover and cool salad of 30 minutes.

Council: you can add to salad paste instead of carrots dried tomatoes or fried red sweet pepper.

It turns out also tasty and on summer it is bright!

The recipe of vegetable stew from eggplants, cabbage and vegetable marrows

It is required:

  • 200 g of white cabbage
  • 2 carrots
  • on 1 eggplant, small vegetable marrow and napiform bulb
  • on 2-3 tbsps tomato paste and vegetable oil
  • vinegar of table 9%

How to make ragout from eggplants, vegetable marrows and cabbage. Lengthways in half to cut eggplants and vegetable marrows, to lay out down cuts on the baking sheet oiled, to put in the oven heated to 180 degrees and to bake to softness, to cool, skin eggplant, to small cut vegetables. To peel carrots and to small cut, chop cabbage, to chop onions, to lay out all vegetables in frying pan with oil, to softness to extinguish with addition tomato paste, vinegar, salt and pepper. When giving ragout it is possible to fill with sour cream.

The recipe of cold borsch from young beet (beetroot soup)

It is required:

  • 1,5 l of kvass grain
  • on 2 eggs, fresh cucumber and young beet with tops of vegetable
  • 4 tbsps of sour cream
  • green onions
  • fennel
  • parsley
  • salt

How to cook cold borsch from young beet. To clear and wash out beet, to readiness to boil, straws to cut. To bring broth of beet to boiling, to put the cut beet pedicles, small amount of the cut leaves, to softness to boil thoroughly, put beet, to cool. To pour in kvass in soup, to put the cut cucumbers (without thin skin), chopped greens. In each plate with soup to put the cut boiled egg and sour cream.

Sweet-sour potato salad

For 4 portions:

  • 50 g of salty capers
  • 700 g of potatoes cut on pieces
  • 1 large bulb which is thinly cut
  • 6 tablespoons of olive oil
  • 100 g of green olives with stones
  • 2 tablespoons of sugar
  • 4 tablespoons of white wine vinegar

It is simple, pleasant salad in olive oil and vinegar. Sweet-sour dishes are typical for the northwest of Sicily from where there is also this traditional recipe.

1. To rinse capers to get rid of salt and to leave them in cold water for 30 min., often changing water that capers have stopped being salty.

2. To mix potatoes and onions and to fry in olive oil in deep neprigorayemy frying pan within about 7 min. To season with salt and black pepper, then to remove from fire and to cover, so far you prepare olives. So potatoes will continue to prepare, but will not be overroasted.

3. To cut off thin strips from olives and to walk knife between pulp and stone, then to add to potatoes with capers and 200 ml of water. To return on fire, to cover and prepare 10-15 min. to readiness of potatoes.

4. To dissolve sugar in vinegar and to add potatoes to pan. To bring to boiling and to prepare minute, to remove from fire. To give warm.

On note:

Why salty capers, but not marinated? Because capers in vinegar absorb vinegar, it depends salt can be rinsed from capers, without influencing taste. Italians show consideration for such subtleties. By the way, the there are less capers, the they are more tasty.

Carbonara spaghetti

Boiling spaghetti, it is possible to use usual salt, but to season dish better with flakes of sea salt if you are able to find them. It is necessary to pay attention that though in step 3 it is possible to use both usual, and sea salt, their quantity will be miscellaneous.

What is necessary:

  • 0,25 glasses of the olive oil "extra virdzhin"
  • 250 g of bacon (6-8 slices), slices to cut lengthways in half, and then across on small pieces
  • 0,5 glasses of dry white wine
  • 3 very fresh eggs
  • 0,75 glasses small polished parmidzhano redzhano
  • 0,25 glasses of Romano who is small rubbed pekorino
  • 3 garlic gloves to crush in garlick press or to chop small
  • 500 g of spaghetti
  • salt and fresh ground black pepper

What to do:

1. To establish lattice in oven on level it is slightly below than average. To put on it big fire-resistant serving bowl and to warm oven to 200 °C. In big pan to bring 4 l of water to boiling.

While water heats up, in big frying pan on average fire properly to warm olive oil - yet will not begin to start to boil, but will not smoke. To add bacon and to fry, periodically stirring slowly until it slightly is reddened and will become crackling, about 8 min. To pour in wine and to prepare until the smell of alcohol evaporates, and wine slightly does not uvaritsya, 6-8 min. To remove from fire and to cover that heat remained. In small bowl to shake up egg fork with cheese and garlic; to set aside aside.

When water begins to boil abrupt key, to fill up in pan of spaghetti and 1 tablespoon of usual salt. To mix carefully that macaroni did not stick together. To cook to state "al tent". To cast away paste on colander, to merge water, having kept half-glass. To allow spaghetti to dry up slightly during 5-10 sec. (but they have to remain slightly wet). To shift spaghetti in the warmed-up serving bowl. If macaroni is too dry, to add a little kept water from cooking and to stir. To immediately pour out egg mix on hot spaghetti, to strew 1 h l. flakes of sea salt or incomplete teaspoon of usual salt, properly to mix.

To pour out mix of bacon and uvarenny wine in macaroni, to season generously with black pepper and to mix carefully. At once tax on table.

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