The article will provide the best recipes for dishes that can be cooked in the summer heat.

Summer is a great time when you can eat tasty and healthy at the same time. In the summer season, our body receives all the necessary vitamins and minerals from natural products - vegetables and fruits. Try to follow some rules that will help you eat right in the heat:

• More fluid. In the heat, do not eat dry water. Choose more juicy vegetables (like cucumbers). Drink a glass of water before every meal
• Less salt. This rule is related to the first one. Salt disrupts the body's water balance by retaining water with toxins
• Do not eat food from the refrigerator. This common habit leads to colds. Food should be at room temperature
• Do not gorge on "in reserve". In summer, the body is not easy, because it fights heat. Eat small meals often to reduce the load.

What to cook for dinner in the summer heat?

For dinner, it is better to use the following products:

• Protein. It may not be fatty cottage cheese, chicken or turkey fillet
• Vegetables. Salad seasoned with vegetable oil and lemon juice
• The drinks. For example, kefir or all kinds of smoothies
• Not much fruit. Fruits are not prohibited for dinner, but they should not be overused due to their fructose content.

Homemade cheese mass with fruit

We need:

• Cottage cheese is not fat
• Sour cream 15%
• Sugar
• Vanilla
• Any fruit

• Grind the cottage cheese in a blender, along with sour cream and sugar. Should come out plastic, but not liquid consistency
• Mix the mass with raisins and put in portioned plates
• Decorate the top with chopped fruits

Vegetable salad

We need:

• Iceberg lettuce (more recipes with this product)
• tomato
• cucumbers
• bell pepper
• pepper
• olive oil

• Cut vegetables and herbs into cubes or slices
• Season the salad with oil, salt and pepper
• Mix thoroughly and serve

What to cook in the summer for a festive table in the heat?

For a holiday, you definitely want something sweet and beautiful. Cold desserts are what you need in the summer heat. More recipe can be seen here

Dessert "Broken glass"

It is necessary:

• Jelly of several colors
• Sour cream 15%
• Gelatin
• Sugar
• Fruit

• We prepare the jelly according to the recipe on the pack, put it in the refrigerator
• Pour gelatin with water, then mix with sour cream. Add sugar and beat with a mixer
• We cut colored jelly and fruits
• Fill them with sour cream and put them in the refrigerator to freeze
• You can decorate the dessert with fruits or grated chocolate.

To make the dessert easy to remove from the mold, cover it with cling film. Alternatively, use a silicone mold

Dessert "Broken glass"

Summer sandwiches

We need:

• Mushrooms
• Sour cream
• Milk
• A spoonful of flour
• Pepper
• Garlic
• Greens

• Prepare mushroom pasta in advance (for example, in the evening)
• Finely chop the mushrooms and pour into the pan. When they give juice, add a spoonful of flour
• Then put a couple of tablespoons of non-fat sour cream and half a glass of milk
• Salt, pepper, add chopped garlic
• Stew the mushrooms to the desired consistency
• Cool down
• We smear the bread with the resulting mushroom paste. Decorate with greens on top

What to cook for your birthday in summer

On Birthday, it is customary to pamper guests with sweet treats, namely, cake. But in the heat, fatty creams are not very useful. In addition, the shelf life of cakes is significantly reduced in summer. How about ice cream?

Well, in this article we will offer you a recipe for delicious chocolate ice cream.

We need:

• Milk
• Heavy cream (35%)
• Sugar
• Dark chocolate

• Heat the milk. Do not boil. Add sugar and stir. I added 2 tablespoons of sugar
• Add the chocolate to the milk and wait for the chocolate to melt. Stir the mass constantly
• Cool the mass, add cream and beat with a mixer
• We put the mass in the freezer for 3 hours. Then we take out and whisk
• We repeat the procedure after another 2 hours.
• We put it in the freezer for another 2 hours
• Decorating ice cream with chocolate chips, fruits and syrup

What to cook for a summer outdoor wedding?

A beautiful presentation of dishes will make the festive table for a wedding memorable. And salads in the summer are the most common dish. Use one option for decorating salads from the article

We need:

• Processed cheese
• Cucumber
• Mayonnaise
• Red fish cut into slices
• Greens

• Grind the egg, cheese and mayonnaise in a blender
• Cut the cucumber into small cubes, mix with the curd mass
• We put the salad in taktalets with a slide
• Roll a piece of fish. Bend the edges and get a cute rose
• We place it on a slide in a tartlet
• We decorate with greenery, creating imitation of stems

What to cook for a picnic in nature in summer?

Chicken wings on the fire

Ingredients:

• Chicken wings
• Fresh mint
• Garlic

• Grind dried or fresh mint with butter, salt and minced or finely chopped garlic, you can also add ground pepper to taste, let the sauce brew for 10-15 minutes.
• Put the wings in the sauce, stir and put in the cold for marinating for 3-5 hours
• Put the pickled wings on the grate, pressing tightly against each other, set the grate over the coals, fry the wings for about half an hour until cooked, periodically turning the grate

What to cook for children in summer?

Children need to eat the former regularly. In summer, hot soups are substituted for cold ones. They contain many healthy vegetables for children. Popular recipes for cold soups

Okroshka for a child

Cooking tips:

• Make okroshka differently to understand which baby prefers.
• Pour okroshka not with cold liquid, but at room temperature. The best fillings for a baby - serum or kefir
• Cut vegetables as small as possible
• Decorate okroshka before serving, tell your baby an interesting story about it to interest

We need:

• Potatoes
• Cucumber
• Boiled sausage
• Kefir is not fat
• Greens

• Boil eggs and potatoes
• Grind all ingredients and add kefir. Salt is best used sea salt
• If okroshka is too thick, you can dilute it with mineral water
• Sprinkle with chopped herbs on top

More okroshka recipes here

What to cook for seeing off to the army in the summer?

An abundance of recipes for sending off to the army

• Large potato chips
• Chicken breast
• Hard cheese
• Mayonnaise
• Cucumber
• Pepper
• Olives

• Boil the breast and chop finely
• Cut the cucumbers into small cubes
• Three cheese on a grater
• We mix all the ingredients, add mayonnaise, pepper and salt to taste
• We put the filling in chips, decorate with olives and herbs

This appetizer should be served as soon as you put it in the chips. Otherwise, the chips will lose their crunch.

What to cook in the summer for the anniversary?

Summer fruit cake

We need:

• For the biscuit: flour, eggs, sugar
• For the filling: sour cream, gelatin, sugar, vanilla
• Fruits (apricots, peaches, kiwi or strawberries)

• First, bake a biscuit as usual. Cut it into pieces
• Pour gelatin with water to make it swell. Dissolve on the stove, stirring constantly
• Beat sour cream with sugar and vanilla
• Pour gelatin into the sour cream in a thin stream, stirring all the time
• Put plastic wrap in a deep dish, put fruits on the bottom
• On top of the fruit - a biscuit, then again fruit and a biscuit
• Pour everything with sour cream mixture and put in the refrigerator for two hours
• Take out the summer cake and gently turn it onto a dish, removing the film
• Decorate as desired

What to cook delicious in summer?

Delicious drinks in the summer can relieve thirst and add energy.

Non-alcoholic mojito

• Sprite

• Put mint and a few slices of limes in a glass. Push and spoon to form juice
• Falling asleep ice
• Fill the sprite
• Stir the cocktail and serve, garnished with a mint leaf

Food on the road by car in the summer so as not to spoil

What to take in the doga to be full and not get poisoned:

• Water. Necessarily, and in large quantities
• Nuts or dried fruits
• Sweets (biscuits or waffles)
• Fruits and vegetables. They can be cut in advance and put in bowls
• Patties or pizza. They should not contain meat and mayonnaise. Then they will be able to "hold out" 6 - 8 hours
• Dry sausage sandwiches. Also, without using oil or mayonnaise
• Yogurt or kefir. Can be consumed without refrigeration for up to 3-4 hours

Video: Delicious summer cocktail

Summer is not at all the time of the year when you want to stand for a long time and tediously at the hot stove and, pouring sweat, fry fatty pork cutlets and cook rich thick borscht. Summer is not at all the time of the year when you want to eat greasy, crunching heavy pork cutlets and gobble up even the most delicious, but impossible high-calorie and hot borscht. Summer is the time for quick preparation of light meals, preferably not requiring heat treatment or reducing the cooking time to a minimum.

Cold soups without boiling

Kefir soup

To prepare delicious kefir, we need:

0.5 l of kefir;
- 2 fresh cucumbers;
- a bunch of dill;
- 1-2 cloves of garlic;
- salt to taste.

Cooking method:

Wash cucumbers thoroughly, peel, grate. Finely chop the dill, rub it with salt, add to the cucumber and mix thoroughly. Then pour two glasses of kefir, add chopped garlic and let it brew for ten minutes. Delicious summer soup is ready! Best served with gray or black bread, croutons are perfect too!

Light okroshka

Easy differs from the classic version in the minimum set of ingredients and quick preparation.

We need:

1 liter of kvass, whey or kefir;
- 3 fresh medium-sized cucumbers;
- 100 g of radish;
- green onions and dill to taste;
- 100 g of boiled beef or boiled sausage.

Cooking method:

Cut all the ingredients, except the greens into neat cubes, finely chop the greens, add kvass or whey, let it brew.

Thin lavash dishes

In the summer, where you can take a walk is in cooking with the use of! What fillings real housewives do not come up with! I have chosen several simple recipes, which do not require a lot of time to prepare, no need to buy expensive products, and besides, the resulting dishes taste excellent.

Roll of processed cheese, herbs and pickled cucumber

Excellent rolls are made from processed cheese when the filling is prepared correctly.

We need:

3 processed cheese (you can even take the banal cheese "Druzhba");
- 1 lightly salted cucumber;
- 1 fresh cucumber;
- a bunch of dill.

Cooking method:

Grate the processed cheese on a coarse grater, add finely chopped fresh cucumber without the peel. Grate lightly salted cucumber with the peel, drain the juice, add finely chopped dill. Then mix, add the resulting gruel to cheese and fresh cucumber, spread on pita bread, roll up the rolls.

Roll of cottage cheese and garlic

Honestly, this is so delicious that there is a real chance to eat everything that you have prepared for the family "in one person." Therefore, it is better to cook more such rolls.

250 g of any cottage cheese (both fat and fat-free);
- 1 clove of garlic;
- 2 pickled or lightly salted cucumbers;
- 100 g of hard cheese;
- greens to taste;
- cream or sour cream for dressing.

Cooking method:

Grate the garlic on a fine grater, add to the cottage cheese, mix. Grate cheese on a coarse grater, add finely chopped pickled cucumber (very finely chopped), finely chopped herbs (dill, parsley or cilantro). Stir everything together with cottage cheese, season with cream or sour cream to form a homogeneous, non-liquid consistency. Wrap in pita bread and refrigerate for half an hour.

Tomato and feta cheese roll

For cooking we need:

2 fresh large tomatoes;
- 250 g feta cheese;
- 100 g of cottage cheese;
- 100 g of dill and green onions;
- olive oil.

Cooking method:

Mash the cheese with a fork, add the hard cheese grated on a coarse grater to it, stir in. Cut the tomatoes into cubes, add finely chopped herbs and onions. Combine all ingredients, mix, season with olive oil. Pepper to taste.

Sweet roll

And in the heat, you still want something sweet! Therefore, a simple recipe for making delicious lavash from apples and raisins comes to our aid.

For cooking we need:

2 sweet apples;
- 100 g seedless raisins;
- 30 g of icing sugar;
- a pack of cottage cheese.

Cooking method:

Peel the apples, grate on a coarse grater. At this time, pour boiling water over the raisins and let it brew for about fifteen minutes. Mix cottage cheese with apples, add powdered sugar and softened raisins. Wrap in pita bread and enjoy.

Unusual salads

We all know very well the most popular ones - from cucumbers and tomatoes, from cucumbers and radishes, but few people know that they can be used to prepare an awesomely tasty and satisfying dish.

Vegetable salad with pasta

For cooking we need:

2 tomatoes;
- 2 fresh cucumbers;
- 100 g of radish;
- a bunch of dill;
- salt, pepper to taste;
- 250 g of pasta ("shells" or "horns");
- vegetable oil.

Cooking method:

Boil the pasta al dente, drain the water, let the pasta cool. At this time, prepare an ordinary vegetable salad. Then mix the pasta and salad, season with vegetable oil, salt, pepper and tuck in both cheeks!

As you can see, mayonnaise is completely absent in all dishes, firstly, because it is dangerous to eat it in the summer, it quickly turns sour and spoils everything around, and secondly, it is terribly high in calories, but why do we need extra pounds during the swimming season?

In hot summer weather, when you most want to drinkthan to eat, we often wonder what cook for lunch? It is unlikely that someone will want to eat heavy fatty, fried or spicy foods, but for the normal functioning of the body, an adult, like a child, needs a full set of fats, proteins and carbohydrates. That is why it is necessary to eat at this time, but it must be done correctly.

At this time, there should be as much as possible on the table light meals from fresh vegetables, fruit and greenery... Well there is also more liquidbut not hot food. Have lunch salads, cold soups and stewed or baked vegetables.

If you can't imagine a lunch without meat, just replace fatty meats and fish for lean... Low-fat types of fish include pollock, cod, haddock, navaga, flounder, etc., and meat - chicken breast, turkey breast, beef tenderloin.

In this article, we have prepared five simple ideas light lunch in hot weather.

1. Pasta salad with tomatoes and tuna

You will need 200g of pasta, 1 can of canned tuna, 100g of tomato, 6-8pcs of olives, herbs (basil is best), olive (or sunflower) oil, salt and pepper.

First, boil the pasta in salted water and discard it in a colander. Chop the olives, tomatoes and herbs, and remove the tuna from the jar, drain the excess liquid and chop with a fork. Now just mix all the ingredients - pasta, tomatoes, tuna, olives, herbs, season the salad with olive oil, salt and pepper.

2. Spanish "Gazpacho"

To make this delicious cold soup, you will need 4 tomatoes, 3 medium cucumbers, bell peppers, ¼ onion, 2 cloves of garlic, salt and 100g. olive oil and, importantly, a blender.

Wash and peel vegetables, cut them into pieces. Pour oil into a blender, then add salt, onion, garlic and whisk. Then add cucumbers, peppers and tomatoes and beat until smooth. Now put it in the refrigerator for a while, and later pour the soup into bowls. If desired, you can add chopped herbs to the soup.

3. Bulgarian soup "Tarator"

Tarator soup, popular in Bulgaria, is prepared very simply. On a coarse grater, grate 2-3 cucumbers, finely chop 1 bunch of dill and put it all in a saucepan. Now fill with natural unsweetened yogurt or 2.5% kefir. Add 5-7 chopped cloves of garlic to the prepared mass, dilute with water (boiled or mineral, still) and salt. Then refrigerate for at least 3 hours and then pour into plates. Optionally, add 1 teaspoon of walnuts to each serving and some olive or vegetable oil.

4. Young potatoes baked in the oven

This is a very simple and delicious dish. You will need 9 small potatoes, 100g butter, 100g cheese, herbs and potato seasoning.

First, wash the young potatoes thoroughly and cut crosswise cuts on each potato. Then insert a little butter into each cut and wrap each potato in foil. Then place the potatoes on a baking sheet and place in the preheated oven. Bake until tender, then open the foil and sprinkle with cheese. Now return back to the oven and bake before the cheese melts. Finally, sprinkle with herbs and enjoy!

We have selected the following recipe especially for those who find it difficult not to eat meat products in the heat.

5. Summer vegetable stew with chicken breast.

To prepare a vegetable stew, you will need any vegetables that you find in the refrigerator - young potatoes (5-6 pieces), beets (further 1 piece each), celery root, carrots, peppers, onions, cauliflower, young zucchini, mushrooms, garlic (several cloves), herbs (parsley). You will also need 1 liter of chicken stock, some chicken breast, and olive oil.

Cut the vegetables and start putting them in the cauldron. First come the hard vegetables, because they take a little longer to cook, then the softer ones. Add spices (coriander or a special mixture for vegetables or chicken) and bay leaf (a couple of leaves) and let sit for another 15 minutes.

After that, salt the vegetables and add a liter of chicken stock, then add the chicken breast cut into pieces beforehand. Check for readiness after 10 minutes.

We hope that these simple lunch recipes will not only bring variety to your everyday summer table, but also improve your well-being, as well as give many grateful smiles to your household! Enjoy your meal!

In summer, there is a reluctance to cook in a stuffy kitchen, preparing breakfasts, lunches, dinners ... It is much easier to make a salad, but, alas, not everyone at home can appreciate such an ultra-light menu! We bring to your attention recipes for summer dishes, the preparation of which takes very little time and effort, and the products remain as useful as possible. You can afford a little "harmfulness" like frying, because your summer menu is replete with fresh vegetables and fruits. Try to cook recipes for summer dishes, several interesting salads from different cuisines of the world.

Mediterranean salad of tomatoes and onions

Ingredients:
5 ripe tomatoes,
5 onions,
½ stack. olive oil,
¼ stack. balsamic vinegar,
French bread, thick pita bread, or Italian chibatta.

Preparation:
Cut the tomatoes into slices and place in a bowl. Cut the onion into fairly large half rings and add to the tomatoes. Combine the olive oil and balsamic vinegar and pour over the salad dressing. Let stand in the refrigerator for about half an hour. This salad should be eaten, dipping the marinade with bread, resulting from mixing the filling and liquid from the tomatoes. Not very aesthetically pleasing, but so delicious!

Ingredients:
½ red onion,
1 tbsp lime juice
1 ½ l of watermelon pulp in seedless cubes,
150-200 g feta cheese,
½ stack. pitted olives,
1 bunch fresh mint greens
2 tbsp olive oil.

Preparation:
Slice the red onion thinly into half rings and cover with lime juice. Let sit for 10 minutes to soak the onion flavor in the lime juice. In a large bowl, gently combine watermelon cubes, feta also diced, olives halves, mint and onion with lime juice. Drizzle with olive oil and stir. The taste is amazing!

Ingredients:
2 tomatoes,
1 avocado,
¼ stack. chopped red onion
1 clove of garlic
1 tbsp chopped parsley,
1 tbsp chopped oregano
1 tbsp olive oil,
1 tbsp red wine vinegar,
200 g feta cheese.

Preparation:
In a bowl, carefully combine chopped tomatoes, avocado, chopped onion and garlic. Add chopped herbs and drizzle with olive oil and vinegar. Crumble the feta and combine with vegetables. Cool in the refrigerator, covered for 2-5 hours.

Ingredients:
1 mango,
1 avocado,
4 tomatoes,
1 jalapeno pepper or small chili
½ stack. chopped cilantro
3 cloves of garlic
2 tbsp lime juice
½ red onion,
3 tbsp olive oil,
salt to taste.

Preparation:
Cut the mango, avocado and tomatoes into cubes. Peel and chop hot peppers, squeeze the garlic through a press, cut the onion into thin half rings. Combine all ingredients, season with salt and lime juice. Let stand covered in the refrigerator for about 30 minutes.

Ingredients:
300 g small young potatoes,
100 g young green beans
3 eggs,
2 bunches of young lettuce,
5 tbsp olive oil,
200 g cherry tomatoes,
2 tbsp balsamic vinegar,
350 g of tuna,
½ lemon,
a handful of basil.
For refueling:
50 g pitted olives,
5 anchovy fillets,
1 clove of garlic
½ lemon,
4 tbsp olive oil,
1 tbsp balsamic vinegar.

Preparation:
First, prepare the sauce: crunch olives, anchovies and garlic in a mortar with a pestle until more or less homogeneous. Place in a bowl, add oil and vinegar, stir and set aside for now. Boil the potatoes in boiling salted water and drain. Boil the beans for 4-5 minutes in boiling water, put them in ice water and put them on a sieve. Cut the potatoes in half, place them in one layer, cut down in a skillet with butter and fry until golden brown, then stir and fry all the potatoes. Add chopped tomatoes and fry for 1 minute. Sprinkle vegetables with balsamic vinegar (1 tablespoon), turn off heat and sprinkle with basil. Fry the tuna fillets in a hot skillet with vegetable oil for 4 minutes on each side, place on paper towels and let the oil soak. Whisk 1 tbsp before serving. butter with the juice of half a lemon. Place the potatoes and tomatoes on a flat dish, and lay the beans on top. Drizzle with a mixture of oil and lemon juice. Slice the tuna fillet diagonally and place on top of the beans. Cut the boiled eggs into quarters and place between the strips of tuna. Pour the anchovy and olive sauce over the eggs and tuna strips and serve.

Summer first courses are light soups, cold borscht and okroshka. Or gazpacho, for example.

Ingredients:
2 tomatoes,
½ cucumber,
½ sweet green pepper,
½ sweet red pepper,
½ onion,
1 clove of garlic
2 stacks freshly squeezed tomato juice,
½ tsp oregano,
½ tsp basilica,
1/8 tsp ground black pepper,
1 ½ tsp Worcestershire sauce
1 ½ tsp red wine vinegar.

Preparation:
Grind all vegetables in a blender into a homogeneous mass. Add spices and salt to taste. Lemon juice can be used in place of wine vinegar. Pour the prepared summer soup into a saucepan and refrigerate for 1 hour. Serve garnished with a thin lemon slice.

For the latter, in the summer, it is better to select seafood, fish or vegetable dishes. They are light, but at the same time they are great filling. When choosing pasta for Italian pasta, give preference to products made from durum wheat. They will not spoil the figure! Sometimes, instead of dinner, it is enough to cook a snack dish - a warm salad or an omelette cake. We have prepared some recipes for you, try it.

Ingredients:
4 tomatoes,
3 cloves of garlic
½ onion,
4 tbsp olive oil,
3 tbsp oregano,
3 tbsp basilica,
1 stack. spinach,
450 g of boiled peeled shrimp,
200 g mozzarella,
1 pack of fettuccine pasta.

Preparation:
Boil the pasta in plenty of salted water and drain in a colander. In a blender bowl, combine garlic, onion, oregano, chop until smooth, but not puree. Heat olive oil, add chopped vegetables and simmer until golden brown. In a blender, grind the tomatoes, basil, salt and pepper, transfer to a small saucepan and cook, stirring occasionally, for about 5 minutes. Add spinach, stir and simmer until soft. Add shrimp, heat, combine with fried vegetables. Crumble the mozzarella. Combine pasta with tomato paste and mozzarella.

Ingredients:
10 eggs
1 tbsp olive oil,
2 young zucchini,
3-5 feathers of green onions,
4 sweet red peppers
1 clove of garlic
1 hot red pepper
300 g soft cream cheese
5-6 tbsp milk,
4 tablespoons chopped parsley,
2 tbsp fresh basil,
lettuce, cheese.

Preparation:
Crack 5 eggs into 2 bowls. Whisk lightly, season with salt and pepper. In a preheated skillet with butter, fry the finely diced courgettes and chopped green onions for about 10 minutes until tender. Cool slightly and add to the same bowl with eggs. Cut the red bell peppers into cubes, peel the chili and finely chop and fry them also until soft. Add to another bowl of eggs. In a frying pan with a diameter of 20-22 cm, make 6 omelette pancakes from both types of egg mixture (3 of each type): first fry until browned from the bottom, then cover the pan with a flat plate, turn the omelet on it, then put it back in the pan with the non-fried side down and also fry until browned. Place both types of omelet on plates to cool. For the filling, whisk soft cream cheese with milk, add chopped herbs, salt and pepper. Take a sliding pan of the same diameter as the pan in which the omelettes were fried, put the most beautiful omelet on the bottom, spread with cheese filling. Alternating layers and types of omelet, collect the cake and put it in the refrigerator for a day, covered with a film. Before serving, turn the cake onto a flat dish, sprinkle with chopped lettuce and grated cheese, drizzle with olive oil and pepper. Cut into slices and serve.

Puff vegetable casserole

Ingredients:
4 young zucchini,
5 ripe finger tomatoes,
2 eggplants,
1 small head of garlic,
a bunch of rosemary,
olive a little.

Preparation:
Cut all vegetables into slices. Grease a round baking dish with oil and place the tomatoes, zucchini and eggplant in layers in layers, starting at the outer edge. When you get to the middle, place the head of garlic in the center and place the sprigs of rosemary around it. In between the slices of vegetables, you can put any other vegetables, for example, small inflorescences of broccoli or cauliflower. Drizzle with olive oil, salt and pepper. Place the dish in the oven, preheated to 200-220 ° C, for about 1 hour, occasionally sprinkling the surface of the casserole with oil. The vegetables on the surface should be soft and browned well. Remove the dish from the oven, let stand for a while, and remove the garlic from the center. Peel the garlic and puree it with a little oil and salt. Pour this sauce over the casserole and serve. This casserole can also be made with meat: add pieces of boiled meat between the slices of vegetables and cook as usual. Prepare the mint sauce for the meat casserole: chop the garlic in a blender, 3 tbsp. olive oil, 1 tablespoon balsamic vinegar and a handful of mint leaves, season with salt and pepper to taste.

Ingredients:
2 small heads of young broccoli,
1 red onion
200 g bacon
¾ stack. raisins,
¾ stack. chopped almonds
1 stack. mayonnaise or fresh sauce,
½ stack. Sahara,
2 tbsp white wine vinegar.

Preparation:
Fry the bacon over medium heat until brown, cool and cut into cubes. Divide the broccoli into small inflorescences, cut the onion into small cubes. Combine broccoli, onion, bacon, raisins, nuts and mix well. For the sauce, combine mayonnaise, sugar and vinegar, stir until smooth. Season the salad and cool in the refrigerator.

Ingredients:
500 g skinless salmon fillet,
1 tbsp chili sauce,
½ tbsp olive oil,
200 g glass noodles (can be replaced with noodles or rice),
10 cherry tomatoes,
1 avocado,
3 small shallots,
1 small hot red pepper
1 handful of mint
1 handful of basil
1 handful of cilantro greens
2 tbsp any nuts
1 lime.

For refueling:
2 tbsp lime juice
2 tbsp fish sauce,
2 tbsp chili sauce,
1 tbsp olive oil,
2 tsp icing sugar.

Preparation:
Dip the salmon fillet in the chili sauce and fry for 2-3 minutes on each side. Cool it down. Prepare glass noodles according to package directions, or boil noodles or rice until tender. Whisk the ingredients for the sauce in a bowl. Add chopped tomatoes, avocado, onion and chili (if you want it spicy, don't peel the seeds) and stir gently. Add noodles, chopped greens, stir and arrange on bowls. Top with portioned fried salmon, sprinkle with finely chopped nuts, top with lime juice and serve.

Salmon with mustard, avocado and watercress

Ingredients:
350 g salmon fillet,
1 tbsp liquid honey,
2 tbsp whole grain mustard,
2 tbsp lemon juice
1 tbsp sesame oil
2 tbsp sesame seeds,
1 avocado,
2 tbsp olive oil,
150 g watercress
salt, black pepper.

Preparation:
Cut the salmon fillet into strips 1 cm thick. Put honey in a bowl, add mustard, half lemon juice and sesame oil. Season to taste and coat the salmon slices in the resulting marinade. Leave it on for 5 minutes. In a preheated skillet, heat the sesame seeds for 2 minutes, stirring occasionally. Pour oil into another skillet, put the salmon pieces and fry for 30 seconds on one side. Then turn over, fry for another 20 seconds, then sprinkle with sesame seeds, stir and cool. Mash the avocado pulp with a fork, add 1 tbsp. lemon juice, 1 tbsp. olive oil and whisk. Season with salt and stir in the chopped watercress. When serving, place watercress with avocado dressing in the center of the flat dish, and top with sesame sprinkled salmon slices.

As you can see, recipes for summer dishes are very tasty, and cooking is not at all difficult. Enjoy your meal!

Larisa Shuftaykina

Sometimes in hot weather you don't feel like eating at all. If, apart from okroshka and cold tea, you can't come up with something more, then you are our case. Especially for you, we have collected a dozen recipes for dishes that do not require cooking, steaming, frying ... Among them there are not only invigorating drinks and light salads, but also refreshing soups and cold snacks. Good to take note!

• 700 grams of chilled watermelon, diced, pitted;
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon + 1 teaspoon of young parsley leaves;
• 2 teaspoons olive oil
• 2 g xanthan gum (1/2 teaspoon)
• tabasco sauce;
• salt;
• fresh salad leaves for garnish.

In a blender, mix watermelon cubes with fresh lime juice, parsley and olive oil until smooth. Then filter the resulting mass through a sieve or cheesecloth. To extract more liquid, use a spatula or the back of a spoon.

We rinse the blender and pour our watermelon mixture there. Add xanthan gum and beat for about 15 seconds to thicken the mixture. Pour the soup into a saucepan or pitcher, season with tabasco and salt. Cool the soup for about 20 minutes. We pour it into bowls decorated with parsley and lettuce.

• 1/2 cup walnuts
• 2 glasses of plain kefir;
• 1 1/2 cups ice water
• 1/2 cup white raisins
• 1/2 large cucumber, peeled and seeds, cut into small cubes (1 cup)
• 1/4 cup finely chopped mint
• 1/4 cup finely chopped dill
• 1/4 cup finely chopped green onions
• salt and freshly ground pepper.

Preheat the oven to 180 ° C. Distribute the walnuts evenly on a baking sheet and leave in the oven for 10 minutes. Then we take out the nuts, let them cool and chop finely.

In a small bowl, beat the kefir with ice water. Add raisins, cucumber, mint, dill, green onions, walnuts to this mixture, season everything with salt and pepper. Put the resulting mixture in the refrigerator for about 1 hour. After that, the soup can be served at the table. To do this, pour the soup into small bowls and sprinkle with lemon zest (optional).

• 1 large clove of garlic
• 1 1/2 tablespoons sugar
• 1 teaspoon Thai green curry paste
• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1/4 cup chopped cilantro
• 1/4 cup crushed mint
• 1/3 cup mayonnaise
• 4 cups shredded cabbage
• 230 g roast beef (baked beef), cut into thin strips;
• 24 pieces of round rice paper (15cm in diameter).

Grind the garlic, sugar and green curry paste in a mortar. Add lime juice, fish sauce, 3 tablespoons water, half cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of green curry paste. Then in a large bowl, stir the coleslaw with the roast beef and the remaining half of the cilantro and mint.

Pour warm water into a large flat bowl. We put 2-3 sheets of rice paper in water for a couple of minutes, then carefully take them out and put them on the work surface for a minute. Put a teaspoon of curry mayonnaise on each tortilla, and on top of it - 3 tablespoons of chopped roast beef. We roll the cakes into tight rolls, tucking the sides. We spread the resulting rolls on a previously prepared surface, on which lies a polyethylene tape. Before serving, cut each roll in half and serve with sauce.

• 1 apple, thinly sliced \u200b\u200bhorizontally;
• 2 tablespoons of peanut butter

Spread peanut butter on the apple slices. Sprinkle with cinnamon on top. Cover the top of the sandwich with another apple slice. Here is such an interesting, simple, tasty and healthy snack!

• 500 grams of vanilla ice cream, softened;
• 1.2 cups of milk;
• 500 gr strawberries, peeled from the stalks and cut into 4 parts;
• 2 teaspoons finely grated lemon zest

In a blender, mix milk and ice cream, bring everything to a homogeneous mass. Pour into 4 tall glasses. Add strawberries and lemon zest and mix again with a blender. It turns out amazingly delicious!

• 1 kg melon, seeded and diced (about 4 cups)
• 3/4 cup plain sugar syrup

We put melons in a blender and turn them into mashed potatoes, homogeneous in mass. You should make at least 2.5 cups of melon puree. Then add sugar syrup to the resulting mass. Mix a little and pour the sorbet into ice cream tins. Cover the top with plastic wrap. It takes about 4 hours to freeze the sorbet. Then form balls with a spoon and serve in small bowls to the table.

• 1/2 cup pineapple chunks
• 50 grams of pineapple juice;
• 7 grams of simple syrup;
• 50 grams of cucumber juice;
• ice;
• 30 grams of chilled sparkling water;
• 4 thin slices of cucumber.

In a shaker, mix pineapple pieces with juice (pineapple) and syrup. Add cucumber juice and ice. Shake well. Pour into a tall glass and top up with sparkling water. We decorate everything with a slice of cucumber.

• two cucumbers (about 340 grams each), peeled and seeds;
• 2 avocados;
• 2 teaspoons Thai green curry paste
• 2 teaspoons of sugar;
• 2 teaspoons finely grated lime zest
• 1 sirano chili, seeded;
• 30 grams of unsweetened coconut milk;
• 3 tablespoons fresh lime juice
• salt;
• 1/2 cup unsweetened coconut, for garnish
• 10 sprigs of cilantro, for decoration.

Puree the cucumbers in a blender until smooth. Add avocado, curry paste, sugar, lime zest, chili pepper. We mix everything with a blender. Then pour in 3.5 cups of water, coconut milk and lime juice. Mix everything well again until smooth. Pour the soup into a large container, salt. Cover and refrigerate for 15 minutes.

Meanwhile, in a frying pan over low heat, fry the coconut flakes for 3 minutes, until it is lightly browned. Let her cool down a little.

Finally, pour the chilled soup into small bowls or cups, decorate everything with toasted coconut and cilantro sprigs.

• 250 g of dark chocolate, finely chopped;
• 4 1/2 tablespoons unsalted butter, finely diced
• 2 tablespoons freshly brewed strong espresso
• 6 large eggs;
• 2 tablespoons of sugar;
• 2 cups heavy cream
• chocolate chips, for decoration.

At the top of the steamer, mix the chocolate, butter and espresso. Cook over medium-low heat, stirring occasionally, until the chocolate is completely melted. Remove the top of the steamer and let the contents cool down to about 25 ° C. After that, drive the egg yolks into the mass.

In a large bowl, beat the egg whites until soft peaks form. Gradually add sugar and beat until the proteins are firm and slightly glossy.

In another bowl, beat the cream until peaks form. Gently add half of the whipped cream to the chocolate mixture and stir. Then add the rest and mix again thoroughly so that there are no streaks left.

Gently put the chocolate mousse in glasses and send it to the refrigerator - cool for at least 3 hours. Decorate everything with chocolate chips before serving. Serve chilled.

• 1 1/2 cups couscous
• 1 teaspoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 3 tablespoons chopped dill
• 1/2 cup olive oil
• 500 gr of large boiled and peeled shrimp;
• 3 cups spinach
• 4 radishes, thinly sliced;
• 2 tablespoons of pine nuts;
• salt and freshly ground pepper.

Put the couscous in a bowl, fill it with warm water and let it stand for about 2 hours - until the cereal softens. After a couple of hours, drain the water.

In a large bowl, combine lemon zest with lemon juice and chopped dill. We also add olive oil and mix everything thoroughly. After a while, add couscous, shrimp, spinach, chopped radish and pine nuts. We mix. Season with salt, pepper and serve.