What to cook in hot weather besides okroshka. Summer recipes

Did you miss summer? Now enjoy it to the fullest - heat, burnt shoulders, thirst... Not too appetizing, but quite bearable if you know a few things simple rules delicious life in summer.

What happens to us in the summer

In the heat, our body changes in two main parameters: sleep time decreases, and chemical reactions accelerate. Consequently, we want to drink more and eat less. Scientists say that for every 10-degree increase in temperature, it is necessary to reduce the number of calories consumed by 5-10%. Those. not only eat less, but also choose low-calorie foods.

Following the example of residents of hot countries, you need to adjust your menu: remove high-calorie fatty foods, replace meat with fish or seafood, and sharply increase vegetables and fruits in your diet. If you don’t have the strength to give up meat, boil lean veal, chicken or turkey and eat the meat cold.

Changing habits

In the summer, more often than in the cold season, we allow ourselves to have a snack on the go (ice cream, hot dog, banana).

Quite often, meals are organized outdoors (picnic, barbecue, etc.).

It's time for vacation - time to taste unfamiliar foreign dishes.

Summer is a better time for restaurant food.

Summer cool foods

TOP 10 popular summer dishes of different nations

Caucasian okroshka “Ovdukh”

You will need: matsoni – 1 l, boiled beef – 500 g, fresh cucumber – 4 pcs., green onion – 1 bunch, Cilantro – 1 bunch, fresh dill – 1 bunch, Salt to taste – to taste, Sugar – to taste .

Preparation: Cut the peeled cucumbers into small cubes, finely chop the onion and herbs, mix with the cucumbers. We put everything in the refrigerator. Separately, finely chop the meat. Dilute the matsoni or yogurt with 0.5 liters of cold water, pour in the cucumbers with herbs, add salt, sugar and put it all in the refrigerator. When serving, pour into plates and put boiled meat in each. (Ovdukh can be prepared without meat, replacing it with vegetables (cucumbers, onions) and hard-boiled eggs).

Thai cold soup with shrimp and orange

You will need: Oranges – 2 pcs., Boiled egg – 1 pc., Raw egg – 1 pc., Garlic – 1 tooth, Boiled peeled shrimp – 12 pcs., Balsamic vinegar – 1 tbsp., Olive oil – 4 tbsp. ., Salt - to taste. Dill - to taste.

Preparation: Mix raw egg, vinegar, salt, garlic, oil, juice of two oranges and 6 shrimp in a blender. Chop the remaining shrimp, chop the boiled egg and dill. Mix all.

Cold Lithuanian borscht

You will need: eggs – 8 pcs., beets – 5 pcs., Cucumbers – 0.5 kg, Dill – 100 g, Parsley – 100 g, green onions – 100 g, Kefir – 1 l, Sour cream – 250 g, Salt – to taste.

Preparation: Cut the beets into strips, boil them and cool. There is no need to drain the liquid (about half a liter should remain). However, you can do it another way: first boil the beets directly in the peel and only then peel them, cut them into strips and pour cold boiled water. There is only one goal - the beets should give the soup bright color. Boil the eggs, cool them and cut them into cubes. Finely chop the greens. Add kefir, sour cream, eggs and herbs to the beet broth, mix everything and add salt. Put the pan in the refrigerator. In principle, after an hour the dish can be poured into plates, but it is better to let it sit for one night, then the soup will become even more tasty and acquire a rich, bright pink color.

Spanish salad with jamon and melon

You will need: Jamon – 100 g, Mozzarella – 100 g, Melon pulp – 100 g, Cognac – 200 ml, Butter – 80 g, Balsamic vinegar – 0.5 tsp.

Preparation: Using an ice cream scoop, form the melon pulp into even balls. Cut the jamon into strips. Prepare the sauce: evaporate the cognac by one third, then add butter and balsamic vinegar. Place the resulting sauce on a plate, add jamon and melon on top.

French broccoli coleslaw with orange

You will need: Broccoli – 500 g, Orange – 2 pcs., White grapes– 100 g, Lemon – 0.5 pcs., Yogurt – 200 g, Soft mustard – 1 tbsp., Salt and ground black pepper – to taste.

Preparation: Separate the broccoli from the stems, wash and cut the stems. Place them in boiling salted water and cook for 3-4 minutes. Then add the buns and cook for another 2-3 minutes. But ready cabbage should be quite hard. Let the water drain, rinse in cold water. Take off orange peel, cut into thin strips and hold in boiling water for 5 minutes, drain in a colander. Divide the orange into slices, but so as to collect the flowing juice. Mix Orange juice with lemon juice, add yogurt and mustard. Arrange broccoli stalks, orange slices and seedless grapes on a plate. Drizzle with yoghurt sauce and garnish with thin strips of orange peel.

Hungarian tomato salad with cheese and mushrooms

You will need: Tomatoes – 4 pcs. Cauliflower, inflorescences – 300 g, Cheese cheese – 100 g. Olives (pitted) – 10 pcs., Champignons – 5 pcs., Olive oil – to taste. Salt and ground black pepper - to taste. Greens (parsley, dill, cilantro) - to taste.

Preparation: Step 1 First of all, about the champignons. It is advisable to buy several very young mushrooms. Those. those whose caps have not yet unfolded and their inner, dark plates are not visible. Mushrooms can be chopped raw into the salad, but you can blanch them in boiling salted water for a minute. So, cauliflower disassemble into small inflorescences, chop finely, add olives, tomatoes and champignons cut into rings. Add diced cheese. Mix everything, season with olive oil, salt, cilantro.

Seafood with herbs Cantonese style

You will need: King prawns – 6 pcs., Telapia fillet – 80 g, Mussels – 4 pcs., Chopped squid – 80 g, Millet – 0.4 cups, Olive oil – 2 tbsp., Chopped garlic – 2 jars, Chili pepper – 1 pc., Chopped onion – 50 g, Chopped lemongrass – 3 tbsp., Ginger root – 30 g., Basel leaves – 4 pcs., Ground black pepper – 2 tbsp., Oyster sauce – 2 tbsp. ., Soy light sauce– 1 tbsp., Concentrated soy sauce – 0.5 tbsp., Sugar – 1 tsp., flour – 3 tbsp.

Preparation: Peel and cut the shrimp and mussels, cut the telapia fillet into 4 parts, squid into 6 parts. Salt and pepper seafood to taste, roll in flour. Heat up a wok (a round deep frying pan with a convex small bottom) and lightly fry the seafood, then leave to cool. Pour olive oil into the wok and add garlic, chopped chilli, onion and lemongrass, ginger root and basil leaves. Then add seafood along with ground black pepper, oyster sauce, soy sauces and sugar.

Fish with white marinade in Rostov style

You will need: Perch sea fillet– 4 pcs., Red onion – 1 pc., Dry white wine – 150 g, Coriander seeds – 1 tbsp., Bay leaf – to taste. Hot red pepper - to taste. vinegar - 2 tbsp. Salt - to taste.

Preparation: Fish (fillet sea bass, flounder or pangasius), without breading, fry until golden brown. Combine all other ingredients except vinegar in a saucepan. Boil. Place the fish in a dish in one layer. Add to hot marinade vinegar and salt and pour it over the fish. Let cool and refrigerate for at least 2 hours.

Fish in grape leaves in Greek

You will need: Sea fish white fillet– 500 g, Pickled grape leaves – 8 pcs., Lemon – 1 pc., Sugar – 1 tbsp.

Preparation: Cut the lemon into slices and fry in vegetable oil over low heat with sugar. It is necessary that the melted sugar covers the circles on all sides. Grape leaves can now be easily bought at any market, in the same place where they are sold sauerkraut. They say that you can find them in supermarkets in glass jars. Rinse the leaves in water. Cut fish fillets (pike perch, sea bream, sea bass, etc.) crosswise into pieces 3-4 cm wide. Season with salt and pepper well. Assembling the structure: lay out 2-3 grape leaves overlapping. On them is a piece of fish, then one or two slices of lemon. On top is the second piece of fish. Wrap the leaves and chop them off with a toothpick. Sprinkle with vegetable oil to prevent the leaves from burning. Alternatively, you can coat the leaves with vegetable oil before assembling. Place all the envelopes in a baking dish. And into the oven for 20 minutes at 180C.

Azerbaijani Dolma

You will need: Lamb – 300 g, Grape leaves – 60 pcs., Onions – 3 pcs., Rice – 0.5 cups, Chopped cilantro – 4 tbsp., Chopped dill – 4 tbsp., Chopped mint – 4 tbsp. .. Ground black pepper – 1 pinch, Dry mint – 1 tsp, Salt – to taste.

Preparation: Rinse the lamb, remove membranes and tendons, cut into pieces, and pass through a meat grinder along with the onion. Then add herbs, salt, pepper, sorted and washed rice and mix thoroughly. IN ready minced meat pour in some water. Fresh grape leaves scald with boiling water, cut off the stems. Wrap 1/2 tbsp in each sheet. spoons of prepared minced meat. Place the envelopes tightly in a saucepan with a thick bottom, fill with water or broth to 1/2 the height of the products and carcasses to low heat 50-60 minutes. When serving dolma fields with the sauce formed during stewing, sprinkle with dry mint.

To avoid making a mistake and ending up in the hospital with food poisoning, it is worth knowing the rules of safe food.

Our expert is nutritionist Natalya Eliseeva.

From breakfast to dinner

In the summer, it is worth changing your usual eating routine: it is better to have breakfast an hour or two earlier, lunch - three, and dinner, on the contrary, an hour later, and in the hot afternoon and afternoon hours light fruity snacks, tea and dry biscuits.

In the morning, you can afford a more dense and high-calorie breakfast than usual, even from two courses. Replace second breakfast (no later than noon) with lunch. It is useful to eat cold soup (okroshka, gazpacho, beetroot soup) - it will replenish fluid reserves in the body, plus a piece of boiled meat, rice or buckwheat with vegetables - cereal dishes will add energy for several hours. Before dinner - one or two snacks (fruit or fruit salads, juice or tea).

For dinner you can cook meat or a fish dish, but they should not be fat. And as a side dish a salad of raw vegetables - extra calories no use in the evening.

And finally, more about what the correct summer “assortment” of products should be.

No catch

Salads are very popular on the summer menu. When using greens when preparing them, be sure to keep them in a bowl of water for half an hour and then rinse them under running water - this is the only way to ensure the product is reliably clean. Cut vegetables larger: firstly, more vitamins are preserved this way, and secondly: the finer the ingredients are chopped, the faster salad spoils. This also applies to such a favorite dish as okroshka. By the way, it can be stored in the refrigerator for no more than six hours. On particularly hot days it is better to cook it with boiled meat, not sausage or ham. The sour cream for filling it, if you have opened the jar, can only be used for two days - even in the refrigerator, listeria and salmonella, causative agents of intestinal disorders, can multiply in it.

If mayonnaise or yogurt is used for salads, the seasoned dish should be eaten immediately. But it’s better to prepare salads with olive oil, adding a little balsamic vinegar. It is no less tasty, and dangerous bacteria do not like an acidic environment.

Insidious dairy

Cottage cheese, sour cream, milk are high-risk products in hot weather: pathogenic organisms multiply quickly in them. It is very risky to buy such products at the market in the summer, and even more so from cars in holiday villages, where small farmers often bring their products. Spilled milk from tanks is especially dangerous.

In general, in the summer it is better to consume dairy products after heat treatment: prepare cheesecakes from cottage cheese and serve them not with sour cream, but, for example, with jam or syrup. Be sure to boil the milk. When buying dairy products in stores, check their expiration date and keep in mind: opened packaging can be stored in the refrigerator for no more than a day in the summer.

Attention, desserts!

Cakes and pastries with cream should definitely be excluded from the summer menu - this perishable food, so it’s easy to get poisoned by them. Be careful with pies - meat filling Not the best option in the summer, as well as cheesecakes, sochniki and croissants with cream. When buying ice cream, pay attention to whether the packaging is damaged, and if you take the balls in bulk, the treat should not look melted.

In the heat, try to eat less sweets - they aggravate the already strong feeling of thirst.

Something about meat and fish

Since most of us (except for fans of sushi and rare steaks) consume these products after heat treatment, they pose the least danger. But nevertheless, there are nuances that are worth knowing about. In summer it is better to buy sea food, not river fish: salty water kills pathogenic microorganisms. Give up and smoked fish- such processing sometimes hides the manufacturer’s attempt to hide stale product. When buying freshly caught fish, meticulously examine its “appearance”: the eyes and scales should not be dull, and the gills should not be dark.

In hot weather, it is best to cook boiled or stewed meat. For cutlets, you can only use fresh homemade minced meat, but do not turn it in reserve: microorganisms on minced meat They multiply quickly even in the refrigerator.

When the asphalt melts from the heat, one involuntarily recalls commercials where cold drink foams sweetly in a steamed glass with ice. However, you should not drink soda with ice in hot weather. And not only because you can catch a sore throat. Sugary drinks do little to quench your thirst and also cause your blood sugar levels to rise and fall rapidly. So before you have time to drink a glass or two, your body will again require soda. And also - add buns, kebabs and popcorn to the summer menu.

Therefore, it is better to drink clean water, better - mineral, because with sweat we lose not only moisture, but also sodium, potassium, chlorine and others minerals. IN plain water You can throw in a pinch of salt: it helps retain fluid in the body. And it is no coincidence that it is this “solution” that workers in hot steel foundries quench their thirst with.

In addition to mineral water, it’s good to drink in the heat green tea sugarless. It’s good to include in the summer menu and.

Summer menu: what to eat in the heat?

“In the heat, many people lose weight both from loss of water and from lack of appetite,” says Ekaterina Belova, nutritionist, chief physician of the personal dietetics center “Nutrition Palette”. - But this is by no means The best way lose overweight. The body must receive food regularly so that the stomach systematically produces juice, so that the intestines function without interruption, and blood sugar levels remain stable. So you need to eat even in extreme heat. Just plan your summer menu so that you eat a little every 3-5 hours.”

Don't stuff yourself with food. Don't want heavy and fatty food? And it is not necessary! Let it be in your diet for now less meat and more seasonal fruits and vegetables. They will add vitamins to us (when can we get them, if not in the summer?), and again, liquids. When thinking over the summer menu, keep in mind that the body will draw water from cucumbers, petiole celery, lettuce, tomatoes... Eat them plain, with just a little salt, or crumble them into salads.

“Juicy fruits and greens are a kind of “reservoir,” says Marina Studenikina, nutritionist, deputy chief physician of the Weight Factor clinic. “The moisture in them is surrounded by fiber, so it nourishes the body for a long time, being released as the food is digested.”

For the same reason (an additional source of liquid), it would be good to leave soups on the summer menu. Of course, not fatty, rich, but

Now the days are hot, and I don’t want to fry, steam or bake anything for a long time. Meanwhile, you need to eat something every day, and to summer holidays Refreshments and snacks are needed. Below is a selection of my favorite “ice” recipes. This means that the colder the dish is, the tastier it is. You can even add a few ice cubes to soups and drinks, and do this with snacks: big dish pour ice, place a plate of appetizer on top and serve. It so happens that all the recipes presented are lean. I didn’t try to make a selection without meat, I just chose what I cook in the hottest weather, and in the heat, it turns out, I almost don’t want meat.

1) Gazpacho with berries

Gazpacho is a traditional Spanish cold soup made from fresh vegetables (mainly tomatoes) and bread. In Spain, it is even sold in supermarkets in cardboard bags, and, of course, gazpacho can be ordered in almost any cafe. Recently, an option has become popular in which a third of the tomatoes are replaced with berries - strawberries or cherries. Sounds unusual, but really tasty. And for those who are closer classic recipe, - just replace the berries with a couple of medium tomatoes. This soup can be served as a light lunch or dinner, or as a snack for a festive table in portioned cups. If desired, the soup can be decorated with basil leaves, croutons or shrimp.

What you will need:

Tomatoes - 700 g

Cherries or strawberries - 300 g

1 sweet onion

2 medium cucumbers

2 bell peppers

2 slices toasted white bread

Salt and black pepper to taste

Sugar to taste (may not be needed)

Olive oil - 4 tbsp. spoons

Wine vinegar to taste

Peel tomatoes and cucumbers, peel onions and peppers. Peel the cherries from the seeds, and the strawberries from the leaves. Cut the crust off the slices of bread and pour half a glass drinking water. Place the berries, vegetables and bread in a blender and blend thoroughly for a few minutes until it reaches a puree consistency. Then rub the mixture through a sieve, add salt, pepper, and vinegar. If the tomatoes are not sweet enough, add sugar to taste and stir thoroughly. Cool the soup in the refrigerator (you can add ice), then pour into bowls, add a spoonful of olive oil and serve. If you wish, you can set aside some pepper, cucumber and onion, chop them very finely and add vegetable cubes to the finished soup.

2) Soup salad

A friend told me about this soup. The combination seemed strange to me, but very soon I fell in love with this soup for its ease of preparation and became firmly established in my diet. Sometimes I make a simplified version of this at work during my lunch break and it takes about 5 minutes.

Serves 4:

1 liter of kefir

1 salad pepper

2 medium cucumbers

2 tomatoes

Several green onions

Several sprigs of dill

2 tbsp. spoons of wine vinegar

Ground black pepper

Cut the cucumbers, tomatoes and peppers into 1 cm cubes. Finely chop the onion and dill. Arrange vegetables and herbs on plates, pour kefir and season with salt, pepper and vinegar. The soup should be thick.

3) Vichyssoise

Traditional French dish- cold summer soup from potatoes and leeks. Despite the refreshing taste, the dish is quite nutritious, especially if served with croutons. Classically, vichyssoise is made with chicken broth, but for the summer I prefer vegetable. You can also make it with chicken, but keep in mind that the broth must be completely fat-free - pieces of congealed fat will not decorate the soup in any way. To do this, cool the broth completely and strain through a clean linen napkin.

Serves 4:

Water - 0.75 liters

Carrots - 2 pcs.

Onions - 1 pc.

Celery - 1 stalk or root piece

Parsley root (dried)

Black and allspice peas

Bay leaf

Nutmeg

Potatoes - 4 medium tubers

Leek - 1 pc.

Green onions - a few feathers

Cream 10% - 1 glass

Olive oil - 4 tbsp. spoons

White wine - ¼ cup (can be omitted)

Salt to taste

Prepare vegetable broth: wash the carrots, onion, celery and parsley root. Cut the carrots in half. Peel the onion and celery. Place carrots, onions, parsley, celery in a saucepan, Bay leaf and peppercorns. Pour in water and cook over low heat for 15 minutes after boiling. Turn off the heat, cover with a lid and leave to steep for at least an hour, then strain.

Wash the white part of the leek, cut into rings and place in a wide saucepan. Add olive oil and white wine and simmer until soft. Peel and cut potatoes small cubes. Add to the pan and fill with broth. Cook until soft, then puree the soup in a blender. Add salt and nutmeg, cream. Mix thoroughly. Cool the soup completely in the refrigerator. Serve sprinkled with finely chopped green onions.

4) Pepper jelly

This holiday snack. Requires a little more time than other recipes, but not as labor-intensive as regular ones. holiday dishes. The most important thing in this snack is good, meaty bell pepper and good spices.

Serves 4:

4 large red bell peppers

0.5 liters of water

1 large carrot

1 onion

1 tomato

1 large cucumber

Black peppercorns, allspice, cloves, paprika, bay leaf, nutmeg, thyme (you can remove some of the spices or add your favorites)

Vinegar

Gelatin (per 0.6 liters of liquid)

Preheat oven to 250 degrees. Cover a baking sheet with foil, place the whole peppers on it and place in the oven. Turning occasionally, roast the peppers until they are tender and the skins are charred. Place the peppers in a bowl, cover with foil and leave for a few minutes, then remove the skin and seeds and cut into strips.

While the peppers are baking, cook the vegetable broth. Wash the carrots and onions, cut the carrots in half, peel the onion, leaving the bottom orange layer. Fill with water, add peppercorns, bay leaves, paprika and cloves. Simmer for half an hour, turn off the heat, add the rest of the spices, cover with a lid.

Pour a few tablespoons of water over the gelatin. Peel the cucumber and tomato and blend in a blender to a puree consistency, strain through a fine sieve. Strain the broth and mix with puree. Salt, add sugar and vinegar to taste. Dissolve gelatin over low heat, add to broth, stir. Place the peppers in molds or low glasses, pour in the broth, and leave to set in the refrigerator. Serve in glasses or tipped onto serving plates.

5) Salad with feta and watermelon

The combination of feta, watermelon, cucumber and mint sounds exotic, but, nevertheless, has long become a classic for summer salads. For this salad, it is better to choose strong, slightly unripe watermelons and young mint with tender leaves.

Serves 4:

Watermelon pulp - 300 g

Fresh cucumbers - 300 g

Soft feta cheese - 200 g

Fresh mint

Juice of a quarter of a lemon

Olive oil

Cut the cucumbers into cubes 3 cm long, watermelon into large cubes. Collect mint leaves and crumble feta. Gently mix cucumbers, mint and watermelon, season with lemon and olive oil. Place in a salad bowl, sprinkle with crumbled feta. When serving, garnish with mint.

For a buffet table, you can make a portioned version: place a cube of watermelon on a piece of cucumber 2 cm high, cover with a mint leaf and top with a cube of feta. Secure everything together with a toothpick and squeeze out a drop. lemon juice above.

6) Ginger lemonade

One of my favorite lemonades due to unusual combination: Hot ginger in a cold drink.

For 1 liter of lemonade:

1 liter of drinking water

Ginger root (about 10 cm)

150 g sugar

A few sprigs of mint

Ice for serving

Finely chop the ginger and pour a glass of boiling water. Leave to infuse for several hours (overnight is possible), then strain. Prepare the syrup: dissolve sugar in half a glass of water and bring to a boil. Place lemon slices into the hot syrup and leave until completely cool. Strain the cooled syrup, squeezing the lemon slices. Mix lemonade: put mint sprigs in a jug, pour in syrup, ginger infusion and water. Stir thoroughly and add ice to the pitcher. Leave for 20 minutes and serve.

7) Cucumber-basil lemonade

Another combination that sounds exotic, but the taste of the drink is very harmonious and refreshing.

For 1 liter of lemonade:

1 liter of drinking water

1 large lemon (if you like it sour, use two)

150 g sugar

3 large cucumbers

A few sprigs of green basil

A few sprigs of mint

Ice for serving

Prepare lemon syrup as directed in the recipe above (this is a classic recipe lemon syrup, on its basis you can prepare any refreshing lemonade). Peel the cucumbers and slice very thinly - use a vegetable peeler or the side of the grater that makes thin slices. Place the cucumber in the jug. Rub the mint and basil a little with your hands so that they begin to release their aroma more intensely, and also put them in the jug. Add syrup, water and ice, let sit for 20 minutes and serve.

8) Sangria from sparkling wine

Sangria is another Spanish specialty. This is a refreshing low-alcohol drink based on wine and fresh fruits with spices, strong alcohol or fruit juice. Traditionally, sangria is made from red wine, hence the name, which means “blood” in Spanish. Nowadays sangria is made from the most different wines. Sangria made from sparkling wine is especially popular among tourists.

For a big jug:

1 bottle of dry sparkling wine (rose or white)

100 g strawberries

2 oranges

2 peaches

Sugar or syrup with no bright taste(optional)

Apple or orange juice (optional)

Sweet vermouth - 50 ml (optional)

Ice for serving

The drink is prepared directly in the jug. Squeeze the juice of one and a half oranges into a jug. Peel the strawberries from leaves, finely chop all the fruits (half an orange - along with the peel). Pour a bottle of sparkling wine, stir a little, add ice, leave for 10 minutes to cool the drink and serve immediately.

Sangria made from sparkling wine should be drunk immediately before the drink loses its sparkle. I like it best pure taste like sangria, but you can add a little juice, vermouth and syrup or sugar - this will make the taste richer.

9) The simplest popsicles

And finally - the simplest ice cream recipe I've ever come across. At the same time, it is very, very tasty, natural, and also quite versatile, because you choose which fruits to use for dessert. No special apparatus is needed for preparation; moreover, the ice cream does not need to be stirred during the freezing process.

Serves 4 large:

1 can of condensed milk

500 ml cream with a fat content of 30% or higher

300-400 ml natural fruit puree

Prepare puree from any fresh berries and fruits. It is best to use fruits or berries with a bright taste - raspberries, strawberries, black currants, plums, soft duchess pears. To prepare the puree, grind the fruit in a blender and strain through a sieve. The puree should not be very liquid - otherwise ice may appear in the finished ice cream. If you take fruits with a high liquid content, weigh out the finished puree and pour off a little juice or add the pulp of half a banana to the fruit - it will thicken the puree perfectly (it is better to add the juice of a quarter of a lemon to pears).

Mix the finished puree with condensed milk. Add half the jar first, stir, taste. Then add milk in small portions until the mixture becomes slightly sweet to your taste. Whip the cream until fluffy, add to the fruit with condensed milk. Mix carefully, pour into a wide mold in a layer of about 3 cm and place in the freezer. This ice cream tastes best when it is not completely frozen and is still soft - after 3-4 hours. This dessert can be stored in the freezer for about a week.

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IN hot weather I just want to crunch on a juicy cucumber, drink cold kvass and hide in the shade. But you don’t really want to eat heavy multi-layered dishes, hot soups and porridges. Yes, and fiddling with them takes a long time. What to cook in the summer heat that is light and tasty? Women's Questions will tell you how to use seasonal vegetables and fruits, save time, quench your thirst and stay toned.

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What salads should you prepare in the hot weather?

Vegetable mix

A complex of vitamins and microelements for your body. Refreshes, invigorates, cleanses the intestines. For breakfast, lunch and dinner.

Necessary:

tomato,
cucumber,
Bulgarian pepper,
lettuce leaves (iceberg),
green onions,
salt pepper, vegetable oil.

Wash and chop vegetables and herbs thoroughly in large pieces. Salt and pepper as desired. Season with vegetable oil (preferably olive or sesame - the salad will be more aromatic and healthy). If desired, add other vegetables, depending on what grows. Onions, radishes, parsley, and dill will complement the vegetable ensemble well.

Without seasonings, the natural taste of vegetables is better felt. In addition, salt retains water in the body and prevents the removal of toxins. IN summer heat It is better to limit your intake of salt and all salty foods.

Fruit mix

A delicious and super healthy snack. Children will really like it.

For the salad you need:

orange – 2 pcs.,
banana - one large one,
kiwi – 2-3 pcs.,
strawberries (3 large berries),
blueberries – 1 cup or more,
seedless grapes – 1 cup,
pineapple (canned) – 300 g.

For refueling:

orange juice – 150 ml,
juice of one lemon,
cane sugar – 3 tbsp,
orange and lemon zest - 2 tbsp each,
vanilla sugar – 1 sachet.

Cooking steps:

First we prepare the dressing. Place all ingredients in a saucepan, boil and immediately reduce heat. Simmer the sauce for a few minutes and remove from the stove to cool.

In the meantime, prepare the fruits and berries. Rinse everything thoroughly. Peel kiwi, banana and oranges and chop. Add grapes, blueberries, chopped strawberries and pineapple.

Mix everything and pour sweet sauce over it.

Let the salad stand in the refrigerator for several hours so that it is evenly soaked in syrup.

Serve cold. You can decorate with a sprig of mint.

Easy and quick summer salad

A complete nutritious snack. Prepares quickly - 10 minutes.

Ingredients:

fresh cucumber,
boiled egg,
favorite greens,
light mayonnaise for dressing.

A cucumber cut into strips is mixed with chopped boiled eggs and herbs. Everything is dressed with mayonnaise and eaten with appetite.

Summer soup recipes

Homemade okroshka

Summer without okroshka is not summer. And all thanks fresh vegetables and cool dressing.

Ingredients:

celery stalk,
cucumber,
tomato,
5 medium-sized radishes,
Chinese cabbage – 4 leaves,
Adyghe cheese – 60 g,
boiled egg – 2 pcs.,
green onions, dill, parsley - any greens to taste,
salt and pepper,
for dressing - kvass, kefir or fermented baked milk (can be mixed).

Okroshka is prepared quickly and easily. Vegetables, eggs and cheese are cut into cubes. Greens and cabbage are finely chopped. All products are mixed in a large saucepan and poured with kvass (kefir, fermented baked milk). Season with salt and pepper to taste and enjoy this refreshing summer dish.

Beetroot

In addition to okroshka, in hot weather you can cook other popular summer dish- beetroot. Beetroot soup is based on vegetable broth, so the soup is low in calories and suitable for lunch in the summer heat.

We will need:

1 liter of water,
1 liter of kefir,
fresh cucumber – 2 pcs.,
beets – 4 pcs.,
potatoes – 2 pcs.,
juice of half a lemon,
herbs and salt to taste.

Step by step recipe:

Peel the beets and potatoes, cut into strips.

Place in a saucepan with hot water.

Add lemon juice.

Bring the vegetables to a boil and simmer on the stove for 20 minutes.

Leave the broth until it cools completely.

Add greens, cucumbers, kefir, and lightly salt.

To taste, you can add chopped boiled eggs, sausage, meat.

In particularly hot weather, you can put pieces of ice on the plate.

Spicy summer soup tarator (Iranian recipe)

The main thing in this dish is the fried walnuts. They give the soup a unique taste.

We will need:

half a cup of walnuts,
kefir – 2 glasses,
ice water (pre-boiled) – 1.5 cups,
1 cucumber
0.5 cups raisins,
mint, dill, green onions - 2 tablespoons each,
lemon (zest),
salt and pepper (freshly ground).

How to cook:

Grind the nuts using a knife or blender. Lightly fry them in a dry frying pan.

In a deep bowl, thoroughly mix kefir and ice water.

Peel the cucumber and remove seeds, cut into small cubes.

Rinse mint, dill and onion in hot water and chop it.

Add washed raisins, cucumber, herbs and walnuts to a bowl of water and kefir.

Mix everything, add salt and pepper.

Place the bowl of Iranian soup in the refrigerator. After an hour, you can serve, after sprinkling with lemon zest.

What to cook for dinner in the heat?

Light vegetable stew

You will need:

onion – 1 pc.,
carrot,
zucchini,
eggplant,
tomatoes – 2 pcs. (you can take different colors),
garlic clove,
salt, pepper, favorite spices, herbs of choice, bay leaf.

Prepare the stew:

We clean the vegetables. Finely chop the onion, chop the carrots, cut the zucchini and eggplant into large cubes.

Heat vegetable oil in a deep frying pan with a thick bottom. Add the onion and fry, stirring constantly.

When the onion is browned, add the carrots.

After 5 minutes, follow the carrots with zucchini and eggplant cubes.

When all the vegetables are browned, reduce the heat.

Cut the tomatoes into small pieces and put them in a frying pan.

Add a little salt, pepper, bay leaf. Now cover with a lid and simmer until cooked (about 15 minutes).

If you like juicy stew, then add half a glass of boiled water to the pan.

Before serving, sprinkle the stew with chopped herbs.

Chicken wings on the fire

Summer is about relaxing in nature. Is it possible without shashlik and barbecue? We offer light meat recipe.

You will need:

chicken wings – 1.5 kg,
light mayonnaise – 200 g,
tomato paste – 150 g,
0.5 lemon,
liquid fresh honey– 0.5 cups,
mustard to taste,
salt.

First, the wings need to be marinated. We wash and clean the meat, rub it with salt. Lubricate the wings in mayonnaise sauce, tomato paste and mustard, put it in the refrigerator for several hours. You can add fresh or dried mint to the first sauce.

Meanwhile, prepare the second sauce. Squeeze the juice from fresh lemon and mix with honey. It is important to choose natural, undiluted honey.

Place the marinated chicken on the barbecue grill. While frying, baste the meat with lemon-honey sauce.

The higher your mood, the tastier the meat on the fire will be!

Summer dessert recipes

Even in the heat of summer, you want to cook something sweet. How to do this without loading the body with excess carbohydrates?

Drunken grapes

Dessert for adults. Great for an evening in a fun company.

Ingredients:

white grapes – 3 cups,
white wine – 2 glasses,
sugar – 1.5 cups.

How to cook:

Pour the wine into a deep bowl, add half of it granulated sugar and stir.

Add previously washed grapes to the wine.

Cover the bowl with a lid and refrigerate for several hours (ideally 10-12). During this time, the grapes will absorb the wine.

Remove cooled grapes from bowl. When it dries a little, roll it in the remaining sugar.

Place dessert grapes on a plate, cover with parchment and place in the freezer for 2-3 hours.

The playful dessert is ready!

P.S. You don’t have to pour out the wine; it will perfectly complement the dessert.

Apple Sambuca

Chilled fruit puree It’s definitely worth making with gelatin in the hot summer months. Sambuc – low calorie dessert. Easy to prepare, quick to eat.

For dessert, take the following products:

4 apples,
2 eggs (white),
1 tbsp. gelatin,
granulated sugar – 100 g,
water – 100 ml.

Step by step recipe:

First, choose apples. Both sour and crispy ones and soft sweet ones are suitable. Wash the fruits thoroughly and peel them. Cut into small cubes.

Immerse the apples in a saucepan, fill with water (2-3 tbsp), add sugar.

Simmer the mixture over low heat until the apples are soft.

In a separate container, mix gelatin with water. After half an hour it will swell.

Now heat the gelatin (do not bring to a boil). The grains should dissolve.

Add the remaining sugar to the apples.

Next you need to make fruit puree. Use a blender.

Let the puree cool.

Separate egg whites from the yolks. Beat them until thick foam.

Mix applesauce, gelatin and whipped egg whites. Do this carefully so that the dough turns out airy.

Place the dough in the molds and place in the refrigerator for a couple of hours.

Sambuca is ready!

Tip: to remove dessert from silicone molds Without damaging it, keep them in hot water for a couple of minutes. Then turn the mold over.

Summer drinks: what to drink in the heat?

In hot weather, a person needs to drink 2-3 liters of liquid. How to diversify your usual water, tea and coffee in the heat?

Iced ginger tea

Tea contains:

200 ml boiled water,
ginger root (3 cm),
juice of half a lemon,
liquid honey – 1 tsp.

Preparing tea:

Grate the ginger.

Pour boiling water over it and leave for 15 minutes.

Pour in lemon juice (you can add zest).

Add honey and stir.

Drink chilled. Tea quenches thirst well, tones up, and solves the problem of drowsiness during lunch hours.

Mojito

A great addition to a sultry party is a mojito cocktail. Coming to us from hot Cuba, it carries within itself the spirit of freedom and unstoppable energy.

For 2 servings we will need:

lime,
sprite – 60 ml,
white rum,
brown sugar – 1 tbsp,
cubed ice,
fresh mint.

Preparation:

Squeeze the juice of half a lime by hand into a cocktail glass.

Chop the mint leaves, mash with a spoon and add to the juice.

Fill the glass to the top with ice cubes.

Add 30 ml of rum.

The remaining space in the glass is filled with a sprite.

Serve chilled with a straw.

Homemade fruit drink

Berry juice quenches thirst better than sweet carbonated drinks, and is in no way inferior to them in taste. This is a treasure trove useful substances, needed by both children and adults.

Ingredients:

berries - lingonberries, cranberries, cherries, raspberries. Take what you have, in the amount of 500 g,
water – 2 glasses,
sugar to taste.

Rinse the berries, remove the seeds. Fill with hot water and boil a little. Drink chilled. You can sweeten the drink with sugar, add a slice of lemon and a sprig of mint for spice.

What snacks to prepare in the hot weather?

Under Reviver the snack is just asking for it! Let's prepare them from freshly ripened vegetables.

Cucumber rolls

You will need:

sweet bell pepper,
cheese (hard varieties),
green onion,
fresh cucumber.

Steps for preparing the snack:

Cut the cheese into wide strips, the pepper into thin strips.

Cut the cucumber into slices.

Place a slice of cucumber on a plate of cheese and place 2 strips of pepper across the cucumber.

Carefully roll into a roll and tie with green onions. Or secure with a skewer.

Lightly salted cucumbers

An absolute hit among snacks.

For a 1 liter jar:

600 g fresh cucumbers,
0.5 l of water,
greenery,
garlic – 1 clove,
salt – 1 heaped tablespoon.

Place washed greens, cucumbers and a clove of garlic in a jar. Trim the edges of the cucumbers. Prepare the brine: 0.5 liters of boiling water + 1 tablespoon of salt. Pour it over the cucumbers. Cover the jar with a lid and leave it room temperature. The evening preparation can be eaten in the morning.

Baskets with cottage cheese

Low-calorie snack, easy to prepare.

Ingredients:

200 g cottage cheese,
10 g of parsley and dill,
60 g mayonnaise,
tomatoes,
clove of garlic.

Chop the garlic and mash it with cottage cheese.

Mix cottage cheese with herbs and mayonnaise.

Make tomato baskets.

Fill the baskets with cottage cheese.

Garnish the appetizer with parsley leaves.