Gazpacho, strawberry soup, okroshka, sorbet and lemonades - what else to freshen up in restaurants in the summer?

"Peacock Mawlin"

Summer menu at Peacock Mavlin. Source: Peacock Mavlin

The summer menu at the Pavlin Mavlin restaurant includes amazing cold soups, unusual appetizers, light salads and delicate desserts that will not leave anyone indifferent. Add to all of the above a new collection of cocktails and hookahs - and the best recipe for a business lunch or a romantic dinner is ready!

"Jan Primus"

Duck leg. Source: Jan Primus

In the summer menu of "Primus" there is a real invasion of fish. In addition to the already familiar salmon, this is Murmansk cod in the form of a fillet, and pike perch in the form of minions or barbecue, which is served with actual summer gazpacho, and perch, which fits very well in the form of homemade pizza toppings. All this is generously flavored with salads, greens, fresh summer vegetables and even fruits, such as the duck leg in orange teriyaki. Berry lovers start with strawberry soup and win with panna cotta with berry sauce.

"Yakitoriya"

The long-awaited summer has come, friends! And of course we are in a hurry to offer you a selection of summer recipes. Seasonal products, lightness and freshness are the key to the success of summer food.

Trout in orange sauce with green salad

Again inspired by Belonika. Incredibly interesting marinade! The end result is a light and surprisingly delicious dish! Another great advantage is that it cooks extremely quickly. And little movement. Marinade for fish is also a salad dressing. All in all, an ideal dinner for busy, modern, self-conscious individuals. Again - any red fish.

berry ice cream

Simple, tasty, fast, beautiful, festive, not harmful. What else is needed for happiness? The beauty! I got the idea from the brilliant Jamie Oliver. Definitely try it! Substitute yogurt for freshly squeezed orange juice for a sorbet for those who are fasting.

Healthy oatmeal quiche with zucchini

The fact that I love kishi to the point of insanity, I already wrote. But now I also love to eat right. But I allow myself goodies, while trying to reduce calories. This quiche has an amazing oatmeal dough and lots of vegetables. We remove the cheese and generally beauty!

Sautéed chicken

Saute means "to bounce" in French. This is a cooking method in which products that do not require long-term heat treatment are fried in very hot oil (which makes them actually jump) and then served with sauce. Of course, a French recipe (how I love French cuisine!!! Yes, sometimes I cheat on it with Italian). Today we have sauteed chicken with a wonderful tomato sauce.

Quiche with chicken and vegetables

I'm hooked on oatmeal quiche dough. Not only is it healthier than usual, but it is also hyper-tasty. As you know, fillings in quiche can be invented ad infinitum. In this version, I suggest you try it with chicken fillet, broccoli and tomatoes.

Greek salad

Of course, you will not surprise anyone with this salad. But we are not striving for this. It just goes perfectly with moussaka and we recommend serving them together. And also, maybe you will learn a few nuances in cooking. At the same time, it is quite versatile and can be eaten alone or with many other dishes.

Chile

The perfect cold-weather dish - hearty, warming and quick to prepare, it doesn't require any additional garnish. My husband and his friends were going to a bachelor party at the dacha, so I prepared a “sweet spot” for them so that they would not eat dumplings there. When you need a quick dinner - great!

Summer in the yard. July gives us such an abundance of vegetables that it is simply a sin not to take advantage of this luxury. the site "Culinary Eden" offers you a summer menu for a week.

Breakfasts

Absolutely no breakfast. But not always there is a desire for a hearty breakfast. Therefore, breakfast recipes should be quick and satisfying at the same time.

Ingredients:
1 bunch of green onions
1 egg
2-3 tbsp flour,
2 tbsp grated cheese
2 tbsp sour cream
salt pepper.

Cooking:
Chop green onions and rub with salt until juice appears. Beat the egg with a drop of lemon juice, combine with the rest of the ingredients and bake pancakes. It is good to serve green pancakes with sour cream, natural yogurt, horseradish or yolk mashed with mayonnaise.

Ingredients:
1 bunch of greens (woodlice, sleepweed, parsley, nettle or any other greens),
100 g butter,
50 g grated horseradish
salt pepper.

Cooking:
Rinse the grass thoroughly, dry on a towel and grind with a blender. Combine softened butter and horseradish, add herbs and mix. Use in place of regular sandwich butter.

Vitamin rolls from Konstantin Ivlev

Ingredients:
4 lettuce leaves
20 g sprouts
1 carrot
¼ celery root
½ green radish
salt pepper.

Refueling:
½ tsp lemon juice
1 tsp soy sauce,
1 tsp honey,
1 sl. olive oil,
1 garlic clove
greenery.

Cooking:
Chop the greens smaller, squeeze the garlic through a press, add soy sauce, lemon juice and olive oil. Grate carrots, celery and radish on a grater for Korean carrots, season with the resulting sauce, salt, pepper, mix. Pour the mixture into the lettuce leaves rolled into a ball.

Ingredients:
4 tomatoes,
4 eggs,
50 g grated cheese
salt, pepper, spices.

Cooking:
Cut off the "lid" from the tomatoes and scoop out the flesh with a spoon. Crack an egg into each tomato, stir the yolk, salt and pepper and sprinkle with cheese on top. Put in the microwave for 2-5 minutes. Garnish with herbs when serving.

Ingredients:
1 young zucchini
1-2 tomatoes
3-4 eggs
50-70 g of grated cheese,
salt, pepper, spices.

Cooking:
Peeled tomatoes and zucchini cut into slices and stew in a pan with vegetable oil. Break the eggs, pour them over the vegetables, season with salt and pepper. Fry on one side, then carefully flip the omelet over with a wide spatula and bring to readiness. Serve sprinkled with herbs.

Ingredients:
1 celery stalk
¼ sweet red pepper
¼ sweet yellow pepper
100 g cottage cheese,
100 g cheese
1 tbsp sour cream
1-2 tbsp finely chopped meat
salt pepper,
greens to taste
toast, crispbread or dried slices of bread.

Cooking:
Grind celery, bell peppers and herbs in a blender, squeeze lightly. Mix this mass with cottage cheese, grated cheese, sour cream, salt, add hot pepper to taste. Add finely chopped meat (boiled chicken, veal, etc.). Mix well and put on toast or bread.

Ingredients:
2 stack oatmeal (not instant)
2/3 stack. wheat flakes,
⅓ stack. coarsely chopped almonds
2 tbsp coconut flakes,
½ stack raisins,
2 tbsp honey,
a pinch of cinnamon, vanilla on the tip of a knife.

Cooking:
Boil oats and wheat flakes in a little water. Remove from heat, add raisins, almonds and coconut flakes, stir and let stand. Before serving, add cinnamon and vanilla, pour over honey.

Dinners
Summer cold soups made from fresh vegetables are just the perfect meal! There are many summer soups in Russian cuisine: okroshka, cold soups, beetroot soups - they are full of vitamins, and it is not difficult to cook them. But ordinary light soups will also come in handy in the summer heat.

Ingredients:
4 avocados
200 g boiled shrimp,
1 cup vegetable broth
½ stack cream,
2 tbsp lemon juice
2 tbsp dry white wine
salt, pepper, olive oil.

Cooking:
Grind avocado in a blender along with broth, salt and pepper. Add cream, lemon juice, wine and mix well. Cool down. Drizzle shrimp with olive oil, lemon juice, salt and pepper before serving. Pour the soup into bowls, put the shrimp in the center, garnish with herbs.

Ingredients:
700 g zucchini,
1 onion
2 tbsp olive oil,
2 cloves of garlic
300 ml water or chicken stock
500 ml of kefir or natural yogurt,
1 lemon
pepper, salt, herbs.

Cooking:
Chop the onion and fry in oil. Cut half of the zucchini into thin slices for decoration, cut the rest into slices and add to the onion. After 3-5 minutes, add water and cook the vegetables until soft. Puree in a blender with garlic, mix with the rest of the ingredients. Ladle into bowls and garnish with zucchini slices sprinkled with pepper, salt and a drizzle of lemon juice.

Ingredients:
4 tomatoes,
1 sweet pepper
2 cucumbers
1 onion
2 cloves of garlic
1 slice of white bread
bunch of parsley, sprig of mint, olive oil.

Cooking:
Remove the crust from a slice of white bread and crumble the crumb. Puree all vegetables and bread crumb in a blender, salt, add lemon juice, hot red pepper. Add ice, stir until it dissolves and serve. Gazpacho can be served with crackers, boiled chicken or boiled eggs.

Ingredients:
200 g cabbage
200 g cauliflower,
1 sweet pepper
1 onion
1 carrot
100 g celery root,
1 kg ripe tomatoes,
herbs, salt, pepper, spices.

Cooking:
Dip finely chopped onions and grated carrots and celery root into boiling salted water (1.5 l). Disassemble the cauliflower into inflorescences, chop the white cabbage and put it in the pan too. After 5 minutes, add the chopped bell pepper. Grind the tomatoes with a blender, strain through a sieve and add to the soup. Boil for 5 minutes and serve.

Ingredients:
1 liter of kefir,
2 boiled beets,
2 cucumbers
2 boiled eggs
radish, greens, green onions.

Cooking:
Grate beets and radishes on a coarse grater. Cut the rest of the ingredients into cubes. Mix all the ingredients, salt and pour kefir. Boiled potatoes and boiled meat can be added to this soup to taste.

Ingredients:
2-3 potatoes
1 carrot
2-3 young beets,
2-3 tomatoes
1 garlic clove
greens, sour cream.

Cooking:
Boil the water, salt it, put the potatoes cut into strips in it. Cut into thin strips (or grate for Korean carrots) carrots and beets, put the vegetables in a saucepan. Peel the tomatoes, stew in a frying pan with butter, put in the soup and boil for another 5 minutes. Put the garlic, herbs and serve with sour cream.

Ingredients:
2 chicken thighs
1 onion
2 sweet peppers
1 carrot
3 potatoes
2 handfuls of string beans,
½ head of cauliflower,
1 garlic clove
herbs, vegetable oil, salt.

Cooking:
Remove the skin from the chicken thighs, put in cold water and boil. Drain the water, refill with cold water and boil the broth. Cut the potatoes into cubes, cut the carrots into thin strips, onions into small cubes, pepper into strips, cut the beans into 1-2 cm pieces. Disassemble the cabbage into inflorescences. Put the potatoes into the boiling broth, boil, then put all the vegetables in turn. At the end of cooking, squeeze a clove of garlic into the pan. Serve with greens.

Dinners

Dinner should not be dense at all, and even more so in summer. Vegetable dishes perfectly saturate and do not give the notorious heaviness in the stomach. If some vegetables are not enough, cook boiled or steamed fish, veal or chicken.

Ingredients:
1 stack couscous,
3-4 medium carrots
2 young zucchini
1 large turnip
1 chili pepper
1 small pumpkin
3 tbsp olive oil,
1 ½ tsp salt,
½ tsp ground black pepper,
½ tsp saffron,
¾ tsp cumin,
2 cinnamon sticks
1 liter vegetable broth.

For the caramelized onion:
2 large onions
1 tbsp olive oil,
⅓ stack. light raisins,
½ tsp salt,
¾ tsp ground cinnamon,
1 tbsp honey.

Cooking:
Soak the raisins in warm water, then squeeze and pat dry. Cut the onion into rings, put in a pan with ½ stack. water, bring to a boil, reduce heat and simmer for 20 minutes covered. Remove the lid and evaporate the liquid, stirring constantly. Pour in olive oil, fry until golden brown. Add honey, cinnamon, pepper and salt, add raisins and fry, stirring constantly, for about 5 minutes. Cool down. Cut the carrots and zucchini into large slices, remove the seeds from the chili pepper, cut the turnip into 4 parts, peel the pumpkin and cut into cubes. Heat olive oil in a deep frying pan, add spices and fry for a minute. Pour in the vegetable broth and bring to a boil. Put carrots, chili and turnips in it, cover with a lid and cook over medium heat for 15 minutes. Add zucchini and pumpkin, simmer another 15 minutes. Take ½ cup stock from the pan with vegetables, pour it into a small saucepan, add 1 cup. water, salt, bring to a boil and add couscous. Cover with a lid and let it swell. Serve cooked couscous with vegetables and onions.

Ingredients:
500 g small potatoes,
½ tbsp dijon mustard,
½ tbsp melted butter,
½ tbsp olive oil,
½ tbsp dry white wine
1 garlic clove
salt, pepper, Provence herbs.

Cooking:
Cut the potatoes in half, pat dry and place in a bowl. Mix the mustard with olive oil, butter, wine and spices, press the garlic through a press and mix thoroughly. Combine with potatoes, mix. Arrange the potatoes in a single layer on a baking sheet lined with foil or baking paper and place in a preheated oven at 210°C. Turn over after 15 minutes and bake until fully cooked.

Ingredients:
500 g beef or veal,
2 bulbs
2 carrots
3 potatoes
6 tomatoes,
green peas, green beans, corn - to taste,
2 cloves of garlic
3-4 tbsp flour,
1.5 stack. meat broth,
1 stack water,
½ stack dry red wine
2 bay leaves,
¼ tsp paprika,
1 bunch of parsley
olive oil, cumin, salt.

Cooking:
Cut the meat into cubes, salt, pepper and roll in flour. Cut all vegetables into large pieces. Pour oil into the bottom of a heavy-bottomed dish, fry the meat until brown. Add onion, garlic, seasonings, water, broth and wine, cover and simmer over medium heat for about 1.5 hours. Then put potatoes and carrots in a saucepan, bring to a boil and add the rest of the vegetables to taste. Simmer for another half an hour. Serve with greens.

Ingredients:
200 g salmon,
2 young zucchini
100 g soft cream cheese,
50 g roasted nuts
50 ml olive oil
1 lemon
1 bunch dill,
salt, herbs.

Cooking:
Cut lightly salted salmon fillet into thin slices, put on a plate, pepper, salt, drizzle with olive oil and put in the refrigerator for 15 minutes. Cut the zucchini into thin long slices with a vegetable peeler, arrange on a dish, drizzle with olive oil, salt, pepper and also set to cool. Mix cheese with chopped herbs. Assemble the rolls: place a slice of salmon on each strip of zucchini, 1 tsp. cheese mixture and roll up. Prick with a skewer. Put on a plate, pour over with lemon juice, sprinkle with chopped nuts and garnish with herbs.

Ingredients:
5-6 tomatoes,
2 sweet peppers
2 zucchini,
2 eggplants
2 tbsp vegetable oil,
3 tbsp tomato paste,
salt, pepper, seasonings and herbs - to taste.

Cooking:
Cut 2 tomatoes and pepper into small pieces and season with salt. Fry the tomatoes and peppers in hot oil for 2-3 minutes, add 3 tbsp. water and tomato paste, pepper and seasonings and simmer for 10 minutes. Cut the rest of the vegetables into slices. Pour the tomato mass from the pan into the baking dish and arrange the vegetables in rows, alternating them. Salt and add herbs to taste. Cover the form with cling film and place in the oven preheated to 150-180°C for 15-20 minutes.

Ingredients:
4 chicken breasts
3-4 potatoes
2 carrots
3-4 bulbs
3-4 tomatoes
100 g cheese
100 g sour cream
1 tbsp mustard,
salt, spices, herbs.

Cooking:
Mix mustard, 1 tbsp. sour cream, salt, pepper and spices and rub the breast with the resulting sauce. Leave on for 15-20 minutes. Grate the carrots on a coarse grater, chop the onion and greens, cut the potatoes and tomatoes into circles. Grate the cheese on a coarse grater. In a buttered dish, layer potatoes, breast, carrots, onions, tomatoes and cheese. Pour over sour cream and bake in the oven.

Vegetable bowl. Cut any vegetables to taste into thin slices and put them in layers in a pan. Salt and pepper. Add spicy herbs, pour sour cream and stew under the lid until tender. This is an excellent side dish for steamed fish or boiled veal.

Bon Appetit!

Larisa Shuftaykina

And even low-calorie desserts (this also happens). website collected interesting dishes that can be found in the summer menu in Moscow restaurants.

Summer menu inilFORNO

What to order in an Italian restaurant ilFORNO? We advise you to pay attention to the new, summer positions, because they were a success. So, feel free to order the Chilean mussels "Marinara" served in a fragrant tomato sauce (1,199 rubles), spicy orecchiette pasta with vongole in a light fish sauce with chili peppers (1,499 rubles) and thin focaccia with burrata, Parma ham or bresaola (749 rubles). The menu also includes: green risotto with fresh peas, asparagus, Kenyan beans and zucchini with pesto sauce (699 rubles), tomato gazpacho with crab meat or shrimp (799 rubles/619 rubles), classic refreshing okroshka with beef tongue on kvass or kefir (499 rubles) and gazpacho of cucumbers with crab meat or shrimp (719 rubles / 599 rubles).

The address: st. Neglinnaya, 8/10 (there are other addresses).

summer menu inPiccolino

What to order from the summer menu in a restaurant Piccolino? Salad with cucumber, radish and green onions dressed with fat-free yogurt (350 rubles), cold tomato soup (320 rubles), ravioli with spinach (420 rubles), sea bass baked without oil in salt, with steamed asparagus (990 rub.), ciabatta hamburger on whole grain flour without oil with low-fat beef tenderloin (490 rub.), diet pizza with buckwheat flour (490 rub.), healthy “black” pizza with seafood and cuttlefish ink (1,100 rub.). As you can see, the summer menu turned out to be light and not very high in calories.

But the main thing - pay attention to the desserts that she developed Ekaterina Maslova, a well-known restaurant columnist and vegetarian with 20 years of experience.

Ekaterina Maslova has developed dietary desserts, especially for those who follow their figure and calories: Light tiramisu (197 kcal), strawberry panacotta with low-fat kefir instead of cream (132 kcal), healthy ice cream (strawberry, carrot, blackcurrant, apple-lime) - rich in protein , with a minimum amount of fats and carbohydrates (only 75 kcal).

The address: 1st Kolobovsky lane, 11.

Summer menu at Rombus

Thanks to the chef Zafar Kamilov in the restaurant menu Rombus(French and original cuisine) 11 summer dishes appeared: an appetizer with king crab and pomelo, beef tartare with artichoke sauce, salad based on papaya, avocado, oranges, lettuce and bright citrus dressing. And also: classic gazpacho with miso powder, kataifi squid with roasted pepper sauce (the dish is so tasty that it is better to order two servings at once), stewed salmon with lettuce, octopus with yogurt, mint sauce and potato gratin. Bird lovers will appreciate duck breast with roasted peaches (pictured) or chicken with mushrooms and curry sauce. Offal lovers should order beef tongue with smoked beets, meat lovers - lamb rack with caponata and mint sauce.

The address: st. Bolshaya Ordynka, 13/9.

summer menu at SEEDS' café

In the summer menu in a cafe of healthy food SEEDS' café the emphasis is on strawberries. The following dishes appeared on the menu: salad with strawberries and feta cheese (220 rubles), salad with avocado and pomegranate seeds (250 rubles), roll with scrambled eggs and fresh vegetables (200 rubles), bruschettas with avocados (150 rubles) , with tomato (150 rubles) and red fish (200 rubles). For dessert, you can order strawberry granola (150 rubles), which includes natural yogurt, fresh strawberries and granola baked with freshly squeezed apple juice and honey.

2 seasonal smoothies appeared in the drinks section: strawberry/kiwi/apple (220 rubles) and Citrus Strawberry with strawberries, banana and orange (225 rubles).

The address: Moscow, Rumyantsevo metro station, ComCity business center, Kievskoe shosse, 6, building 1.

summer menu at Adri BBQ

Summer menu Adrian Quetglas in Adri BBQ turned out fresh, bright and neat. So, in the new menu there are solid hits: foie gras pate with duck tongues and red berry spaghetti (680 rubles), Adri-okroshka on kefir or kvass (390 rubles), sea bream ceviche with mango and coconut mousse ( 690 roubles), veal tenderloin with mushroom fricassee and green pea parmentier (1 590 roubles).

The address: st. Lesnaya, d. 7.

summer menu in Pâ té& co

On the summer menu at the brasserie Pate many cheeses: buratta, stracciatella, camembert, parmesan and goat cheese from Russian farms. The dishes were not without classic, time-tested combinations: grape snails are baked under parmesan with greens (540 rubles), stracciatella is added to tomato gazpacho (490 rubles), salad with goat cheese is served with baked apricots (740 rubles), buratta served with seasonal Baku tomatoes (760 rubles), and stracciatella with strawberries and arugula (740 rubles). Camembert is baked in the form of fondue in a Staub iron with homemade ginger jam (690 rubles). Instead of a classic cheese plate in Pate parmesan and camembert by weight (290 rubles per 50 g) with a mix of nuts.

The address: st. Balchug, d. 3/2.

summer menu at Magnum Wine Bar

Of course, to the wine bar Magnum Wine Bar you need to come for rare positions of wine, which are in abundance here. But if you get hungry between the second and third glass, pay attention to the new items on the menu. In section "For the first glass and beyond" Beyota Iberico jamon (1,590 rubles), Sakhalin scallop carpaccio (750 rubles), Beijing duck salad with quinoa, baby peas and kohlrabi sprouts (750 rubles) appeared. Chapter "The main thing" was replenished with pasta - tagliatelle with vongole, garlic and parsley (790 rubles) and tagliatelle with porcini mushrooms (690 rubles), stewed duck leg with mashed potatoes and Alsatian choukrut (990 rubles).

The address: st. Lesnaya, d. 5B.

summer menu at Shikari

To taste Asia, it is not necessary to leave Moscow. In the summer menu of the restaurant chain "Shikari" all Asian hits are collected: spicy squid sate (345 rubles), dumplings with shrimp in oyster sauce (409 rubles), wontons with veal (289 rubles), pork in sweet and sour sauce with pineapple and cauliflower (385 rubles .), Sichuan beef (455 rubles), crispy sea bream (585 rubles), Casaria pilaf with lamb (499 rubles), pilaf with shrimp and mango (595 rubles), chicken in coconut curry with eggplant, zucchini , sweet peppers, tomatoes, lemongrass, basil and kaffir lime leaves, as well as lok-lac, these are mussels, king prawns, squid and fish cooked in a wok and served in a sizzling pan with jasmine rice (565 rubles).

The address: st. 1st Tverskaya-Yamskaya, 2.

summer menu at Carlson

Restaurant chef "Carlson" Carlo Grecu The menu has been substantially updated. So, from the new products: bruschetta with avocado and sweet shrimp (590 rubles), warm salad with chicken wings and blue cheese sauce (590 rubles), salmon carpaccio with fresh vegetable salsa (690 rubles), tomato carpaccio with Atlantic halibut caviar (630 roubles), black dumplings with cod liver on broccoli puree (590 roubles), risotto with king crab and avocado mousse (890 roubles), sauteed mussels and vongole with jalapeno and toasted artisan bread (1,190 roubles), homemade thyme and rosemary pappardelle with farm rabbit stew (590 roubles). For a main dish, you can safely order a warm cream soup of broccoli and spinach with stracciatella and Atlantic halibut caviar (490 rubles).

In section "Fish and Meat" steamed Murmansk cod with spinach and pickled tomato appeared (890 rubles). The dessert menu now includes coconut chia with fluffy yuzu mousse (390 RUB), yoghurt panna cotta with strawberries and red tea sorbet (390 RUB), homemade strawberry cheesecake with crispy crumble (430 RUB), raspberry soufflé and red tea with coconut sorbet (450 rubles).

The address: Ovchinnikovskaya emb., 20/1, BC "Central City Tower".

Summer menu at UNDER MAX

In the new menu in the music restaurant Maxim Fadeev And Emina Agalarova "At Uncle Max"- light meals, a lot of greens, vegetables, fruits and berries. So, a salad of mozzarella, salad greens, peaches and almonds (550 rubles), blanched vegetables with ginger-garlic sauce (380 rubles). The menu did not do without cold soups: okroshka (450 rubles) - on kvass or kefir, botvinnik with beetroot sorbet (430 rubles) and sorrel (350 rubles). For hot dishes, you can choose from the following items: zucchini pancakes with sour cream espuma (450 rubles), steamed pike perch with vegetables in soy-ginger sauce (850 rubles), veal with asparagus, hollandaise sauce and poached egg (800 rubles). ). For dessert: fruit salad with cream cheese dressing (350 rubles) or an exotic cocktail “Vacations in the Tropics” (360 rubles).

The address: 65-66 km of Moscow Ring Road, Vegas Crocus City (4th floor).

Summer Menu at China News

In the updated menu of the chain of restaurants "Chinese News" 10 seasonal dishes appeared. Brand Chef Sergey Yugay offers: summer homemade soup with tomatoes and a beaten egg (320 rubles), Chinese “okroshka” — cold soup with cucumber, cilantro and chili pepper (320 rubles), traditional Korean kuksi noodles (540 rubles), salad with fried squid (490 roubles), salad with squid tentacles, broccoli and wood mushrooms (490 roubles), appetizer of veal tongue with vegetables (490 roubles), wok-fried Chinese watercress with black tree mushrooms (390 roubles) , Taiwanese Dan-Dan noodles (370 rubles), a large assortment of wok-fried seafood (1,700 rubles), Peking duck (1,700 rubles).

The address: st. Novy Arbat, 17 (there are others).

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

Only in summer 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 come to our tables truly ripe, tasty and full of vitamins only in summer. Therefore, we will use the moment not only to maintain our figure in shape, but also to replenish the vitamin reserves of our body.

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

Strawberry Shrimp Salad

Ingredients:
300 g strawberries
2 lemons
1 avocado
8 peeled boiled shrimp,
½ bunch basil
2 tbsp vegetable oil,
3 tbsp raspberry vinegar
1 stack natural yogurt,
salt, sugar, pepper - to taste.

Cooking:
Cut strawberries. Grate the zest of 1 lemon, squeeze the juice from both lemons. Peel the avocado, remove the core, cut the flesh into thin strips, which are cut in half and sprinkle with lemon juice. Combine strawberries, avocado and shrimp. Mix vegetable oil, vinegar, salt, pepper and sugar and pour over the salad with this mixture. 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 ground chili,
¼ tsp black ground pepper,
salt.

Cooking:
Wash the tomatoes, make cross cuts on them and pour boiling water for a few seconds. Then immediately dip them in cold water and remove the peel. Cut the olives in half lengthwise, cut the onion into rings, and cut the tomatoes into 4 parts, remove partitions and seeds from them. Put 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 with vegetable oil, lemon juice, honey, salt, basil, pepper and garlic, passed through a press. Put the "petals" of tomatoes on the dish, put onion rings and olives on top, if there is a sprig of basil, you can decorate the finished salad with it. Pour dressing over salad and serve.

Warm summer eggplant salad

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

Cooking:
Cut the eggplant into half rings, salt and leave for 15 minutes. Make a salad dressing with crushed garlic, mustard, honey, lemon juice, salt, pepper, and olive oil. Rinse eggplant in water and dry on a napkin. Fry eggplant in olive oil until golden brown. Pour dressing over prepared eggplant and leave to marinate. Cut the tomatoes into thin slices, and the cheese into cubes. Add tomatoes and cheese to eggplant. Put lettuce leaves on a flat dish, eggplants with tomatoes and cheese on them. Sprinkle the salad with finely chopped herbs and chopped walnuts.

Summer salad with tuna, cucumbers and arugula

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

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

Cooking:
1. We take out the tuna from the jar and put it on a napkin so that the excess juice is stacked and 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. 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, decorate with warm egg slices. As a salad dressing, I prefer to use tuna juice, as well as garlic vinegar.

Sorrel soup

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

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

Cooking method:
1. Rinse the meat, pour cold water, salt and cook until tender for 1-2 hours, constantly removing the resulting foam for the transparency of the broth.
2. Dip the diced potatoes into the hot broth and cook for 15-20 minutes.
3. Cut carrots and onions and fry in vegetable oil.
4. Rinse the sorrel and parsley, and chop rather finely.
5. Melt a piece of butter in a small saucepan, add a little meat broth and put chopped sorrel with parsley. Dip 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, more fun!

Buckwheat pancakes with honey

Buckwheat porridge can be called one of the most delicious and popular. And what is it like ... Pilaf, kissels are prepared from buckwheat, pancakes or pancakes are baked. 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, squeezed juice
salt - 1/4 tsp
1.5 cups cold milk
buckwheat flakes - 1/2 cup

Cooking:
1. Pour buckwheat flakes, salt into a deep bowl, break eggs and add honey, lightly beat the mixture with a fork, and pour milk. Squeeze out the lemon juice and leave for 15-20 minutes so that the flakes swell slightly.
2. Then sift the flour together with soda into a bowl, mix lightly with a fork. The mixture should remain a little lumpy, but should not become smooth - otherwise the pancakes will be "rubber". Add oil and mix until you get a uniform consistency.
3. In a wide frying pan, heat the vegetable oil and fry the pancakes. Stack the finished pancakes on a hot plate. Serve with condensed milk or jam.

Cream of pumpkin and spinach soup

Ingredients:
- 500 gr. pumpkins
- ½ package (350 g) Millefeuille spinach in 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 chop the apple and carrot. Boil everything until tender, grind with a blender and add salt and pepper to taste.
2. Defrost and squeeze spinach first. Fry it in olive oil and beat it in a blender.
3. Prepare the 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, pumpkin soup on the other side at the same time. Pour a "thread" of olive oil. Serve with croutons.
(Photo: Slava Pozdnyakov. All rights reserved by Bonduelle-Kuban LLC)

Ratatouille

Ingredients:
eggplant 2 pcs. total weight 700 g
zucchini (or zucchini) 2 pcs. total weight 700 g
tomatoes-1kg
Bulgarian 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

Cooking:
Bake the peppers for the sauce. To do this, put the peppers in a baking bag and put in an oven preheated to 180 degrees for 30-40 minutes.
Cut the eggplant into circles, salt and leave for 15-20 minutes. Then rinse them under cold water and dry on a paper towel.
Cut zucchini into slices.
Tomatoes (700 g) cut into circles.
In a frying pan, sauté finely chopped onions in a little olive oil.
Remove the skin from the remaining tomatoes. To do this, you need to make a cruciform incision on the tomatoes and pour boiling water over them for a few minutes. After that, 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 chop in a blender. You may not grind.
Pour the prepared sauce into the bottom of the mold.
Alternating, lay out eggplant, zucchini and tomato slices in the form.
Separately grind the garlic with salt, add olive oil, herbs and spices to taste. Mix everything well. Pour over the vegetables.
Cover with foil and put 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 of salt and sugar, 1 bag of dry yeast, 7 tablespoons of olive oil, 2 onions, 500 g of cherry tomatoes, 1-2 tablespoons of tomato paste, 1 tsp. a spoonful of oregano, ground black pepper, grated cheese, basil leaves

Cooking:
From flour, yeast, salt, sugar, 3 tablespoons of olive oil, 120 ml of water, make a dough and leave to rise for 40 minutes.
Roll out the dough, make 4 cakes with a side, put them on a baking sheet. 3. Cut the onion and tomatoes, put them on cakes greased with olive oil and tomato paste, bake for 15 minutes at 220 ° C. Sprinkle with grated cheese and garnish with herbs before serving.

Dorado with herbs and lemon

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

Cooking:
Wash and dry the fish. Chop the garlic. Mix oil with breadcrumbs, herbs and garlic, salt and pepper.
Wash the lemon, cut into circles, and then - in half.
Place the fish on a baking sheet lined with baking paper. Make cuts on the top of the fish, salt. Insert a slice of lemon into each incision.
Sprinkle the fish with herb breadcrumbs 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 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

Cooking:
Mix the yeast with honey in a cup, let it brew for 10 minutes, then stir until a liquid consistency. Wash, dry and chop the herbs.
Sift the flour onto a board, make a well in the middle and pour in the yeast. Mix everything well.
Add salt, water, oil, wine, chopped herbs and seeds. Knead the dough and let it rise (40 min).
Roll out the dough into a cake. Arrange sage and rosemary leaves on top. Brush the cake 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

Cooking:
Pour hot water over the lemon and pat dry. Cut long strips from the zest and lightly fry them on 1 table, a spoonful of oil. Cut the lemon in half, squeeze out the juice.
Wash and dry the fish, sprinkle with lemon juice. Let the juice soak in.
Peel the onion and cut into rings. Heat sugar in a 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 a few minutes.
Dry the fish, salt and fry on 1 table, a spoonful of oil for 3-5 minutes on each side. Sprinkle with pepper, put on the onion, decorate with strips of zest and mint leaves.

Fruit salad with yogurt

Ingredients:
200 gr. fresh cherry,
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.

Cooking:
Rinse the cherries well and remove the pits from them. Peel apples and pears and remove the core. 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 crush the cherries. Whip the cream with vanilla sugar until foamy, while continuing to beat, add the yogurt and the remaining lemon juice. Put 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

Cooking:
1. Peel and pit the mango and cut into small cubes. Transfer the sugar, lime juice and zest to a bowl. Stir and leave for 20 minutes.
2. In the meantime, beat the ricotta with a mixer and arrange in bowls. Top with mango and serve immediately.

Pomegranate parfait

Ingredients for 6 servings:
Pomegranate seeds 1 cup
Pomegranate juice ⅔ cup
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

Cooking:
1. For jelly, mix 2 tablespoons of sugar, 2 teaspoons of cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice, 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 pudding, combine milk and cream in a saucepan. De-seed the vanilla pod (or add vanilla extract). Bring to a boil over medium heat. Remove from heat, cover and let cool for 5 minutes.
3. Meanwhile, beat the egg, egg yolk, 1/3 cup sugar and 1.5 tablespoons cornstarch in a medium bowl.
4. Carefully fold 1/3 of the milk mixture into the eggs while whisking. 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 parfait, divide the pomegranate jelly between serving forms, filling the container 3/4 full. Put the pudding on top. Cover each mold with cling film and refrigerate at least 3 hours.
7. Use pomegranate seeds and mint sprigs for decoration.

Summer berry dessert

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

Cooking:
1. Pour gelatin into a small saucepan, pour 0.5 cups of cold water, 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 boiling). Then pour sour cream into gelatin in a thin stream, stirring constantly. We cover a deep dish with cling film, put strawberries and kiwi sliced ​​\u200b\u200bin halves on the bottom, then a layer of biscuit broken into pieces, then again a layer of berries and a layer of biscuit. Pour everything with a mixture of sour cream and gelatin, put the form in the refrigerator for 2 hours.
3. After we take out the cake from the refrigerator and carefully turn it over onto a dish.
Tip: put the berries and biscuit in advance in a mold, and then immediately pour sour cream with gelatin, as the mass thickens quickly and may subsequently not leak everywhere.

Mojito non-alcoholic

Ingredients for 1 serving:
Mint fresh 10 g
Lime ½ pieces
Sprite 150 g
Ice

Cooking:
1. Cut the lime and put it in a glass.
2. Add mint, cane sugar and knead.
3. Add ice crumbs and transfer the mixture to a shaker. We beat.
4. We shift into a glass and fill it with a 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

Cooking:
1. Wash the lemons well.
2. Cut the lemons and put in a blender.
3. Add sugar, cold water and ice.
4. Stir for 1 minute.
5. Strain through a fine sieve.
6. Decorate with lemon slices.
It is important to use cold water, otherwise the drink will be bitter.

Lemon cucumber ice cream

How to escape from the summer heat? Eat refreshing ice cream! You can make your own ice cream with healthy, low-calorie ingredients. This one is not as difficult as it might seem.

Ingredients:
- 1 cup chopped cucumber;
- juice of 1 lemon;
- 2 glasses of water;
- sugar or honey;
- ice cream sticks

Cooking:
1. Take a plastic container and pour water into it. Cut the lemon into 2 halves and squeeze the juice into the water.
2. Add sugar or honey to taste.
3. Fill ice cream molds 2/3 full with lemonade. Put them in the freezer for 1 hour. After an hour, remove the molds from the refrigerator, crush the ice with a spoon.
4. Add about a tablespoon of chopped cucumber to an ice cube tray. Stir. Insert the stick into the mold. Put 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 just instantly! It can be served in bowls or poured 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

Cooking:
1. Apples are peeled and seeds and cut into cubes. We shift the apples into a saucepan, 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. We mix sugar, water and vanillin in a saucepan and occasionally stirring, simmer the syrup over low heat, cool. Dissolve the soaked gelatin over low heat until completely dissolved, cool slightly. Grind the cooled apples in a blender until puree.
3. In a separate bowl, we begin to beat the sugar syrup, pouring 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 start adding applesauce one spoon at a time, continuing to beat.
6. Add applesauce
7. We lay out the soufflé in molds and send it to the refrigerator for 2 to 3 hours.

Strawberries in batter

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

Cooking:
Mix flour, melted butter, well-beaten protein, beer and cognac in a bowl. Dip each berry in 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 sachet of vanilla
a pinch of salt.

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

strawberry pudding

Ingredients:
750 g fresh strawberries
125 g sugar
2 stack milk,
1 st. starch,
vanilla sugar, chopped nuts - to taste,
a pinch of salt.

Cooking:
Mix sugar, milk, starch and salt together and cook, stirring constantly, 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 frozen fruit juice. Today we offer 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.

Cooking:
Wash oranges and lemons. Cut off the top of each fruit. With a spoon, being careful not to damage the peel, remove the pulp from oranges and lemons, arrange in separate bowls. Set aside the peel.
Dissolve 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, without mixing, the pulp of oranges and lemons through a sieve. Add sugar syrup equally to each puree, mix.
Whisk the egg whites into a fluffy foam. Add half of the whipped proteins to the orange mixture, the rest to the lemon mixture; mix. Place bowls with sorbet in the freezer for 3 hours. Every 30 minutes. sorbet must be mixed with a fork. Put the finished orange and lemon sorbet into the preserved peel. Before serving, place in the refrigerator.

banana casserole

Banana casserole is good not only for muscles, but also for the brain, as banana is a great 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

Cooking:
Peel bananas, cut each lengthwise and then each half lengthwise into 2 parts. Heat vegetable oil in a frying pan and fry the bananas on all sides, 2 minutes each.
Peel the ginger root, finely chop. Cut the vanilla stick, remove the seeds. Mix half of the powdered sugar with bananas, add the remaining half to coconut milk along with vanilla stick and ginger.
Put the coconut milk on the fire and heat until the powdered sugar is completely dissolved. Add the lime zest, heat the milk for another 2 minutes, and remove from heat.
Cut the baguette into thin slices and pour generously with coconut milk.
Preheat oven to 170°C. Grease a refractory mold with butter. Put a layer of bananas in it, on top - a layer of bread. Repeat layers until the mold is filled, the last layer should be from bread. Drizzle the casserole with the remaining butter and bake for 1 hour.
Fry the coconut flakes, 1-2 minutes, in a dry frying pan. Let the casserole cool, invert onto a plate and remove the mold. Sprinkle the casserole with coconut.

Vareniki with strawberries

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

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

fruit jelly

Cooking is very easy!
According to the recipe, you can make jelly not only from raspberries, but also from strawberries, currants or plums. As alternative gelling agents in specialized stores, you can find vegetable gelatin pectin (from the peel of apples or oranges) or agar (from red algae). Please note that they have different degrees of gelation, so please follow the instructions on the package. If you feel sorry for throwing away the pulp of fruit, then do not squeeze the juice in cheesecloth. The jam is prepared in exactly the same way.
Rinse raspberries (1 kg), add 250 ml of water and cook for several minutes.
Line a colander with gauze, put it on a bowl and lay out the mass.
Allow the juice to drain, then squeeze out the mass in gauze. Collect juice in a bowl.
Add water to the resulting syrup to make 1 liter. Pour into a saucepan.
Mix Gelfix 2 + 1 package with 2 tablespoons of sugar and add to the pan, mix. Bring to a boil while stirring. Add 0.5 kg of sugar and cook for 1 more minute. Immediately pour into 6 heated jars, close and let cool.

Strawberry pastille

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

Cooking:
Mix strawberries with the rest of the ingredients in a blender. Strain through a sieve to get rid of large basil leaves, add 1 tsp. water and cook over low heat, stirring constantly, until thickened. Then put on parchment paper in a baking dish, spread the hot marshmallow over the entire surface of the form, put in the oven and bake at 100ºС, slowly drying until the marshmallow thickens. Remove the finished marshmallow from the oven, roll up and store in a cool, dry place.

Fried watermelon with cheese and ham

We offer you to try a summer dish of grilled watermelon with cheese and ham. Is this an appetizer? Dessert? What's the difference ... the main thing is delicious!

Ingredients:
1 medium watermelon
olive oil
salt
freshly ground pepper
300 g lean ham
300 g homemade cheese (very tasty with dor blue blue cheese)
fresh basil leaves
balsamic vinegar

Cooking:
1. Preheat the grill to 250° - 300° (medium-high);
2. Prepare the watermelon. To do this, cut it across 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 (it is convenient to do this with a silicone brush for lubricating hot pans), sprinkle with salt and pepper;
4. Grill watermelon slices for 1 minute on each side;
5. Cut the ham into thin strips (or immediately buy sliced). Cheese cut into small cubes;
6. For each fried piece of watermelon, put a piece or two of ham, a couple of pieces of cheese, garnish with basil leaves. Drizzle balsamic vinegar on top and serve immediately.
This dish is especially delicious when served hot!

Aromatic peppermint oil

For 3 bottles- I advise you to cook
Fresh mint, high quality vegetable oil (such as olive or sunflower)
Wash the mint, dry it, place it in clean, dried bottles (fill the container halfway).
Pour in vegetable oil and seal. Leave to infuse for 1 week in a warm place. Store in a cool dark place. The oil is suitable for all dishes to which mint is added. According to 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 want to drink something chilled. Cold drinks based on espresso will come to the rescue. Interesting, tasty, and most importantly, refreshing!

coffee mojito

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

Bumble

Ingredients: Espresso, orange juice and pineapple 50 ml each, strawberry syrup 20 gr., frappe crumble.
Recipe: Pour the strawberry syrup into the glass, fill the frappe to the top. Mix the juices and cool in a shaker, pour into a glass. On top - chilled espresso in a thin stream in the center of the glass.

Frappe

Ingredients: Espresso, milk 100 ml, frappe crumble. syrup to taste.
Recipe: In a shaker, cool the espresso with milk and 3 ice cubes, then pour into a glass full of 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.