You are puzzled over the question “What to do with the harvest of zucchini?”, And even the ideas from the article no longer inspire? .. Then we go to you! And again, muffins - this time savory pastries, which will manifest itself in the best way as a snack to refreshing or strong drinks. By the way, the other day, the editors of our popular science publication received the question: “Why can't muffins be called simply Russian cupcakes?” Especially for readers who have problems with terminology, we answer: because these are not muffins, but muffins. On this question we consider settled, and proceed to the new muffins, with zucchini and cheese.

Muffins with zucchini and cheese

4 servings

2 tbsp. flour
  2 tsp. baking powder
  1 zucchini weighing 250-300 g
  100 g of cheese
  2 cloves of garlic
  1 bunch of parsley
  2 chicken eggs
  1 tbsp. of milk
  25 ml. vegetable oil
  1 tsp Sahara
  1 tsp salt
  1 tsp sweet paprika
  1/2 tsp black pepper
  cherry tomatoes if desired

Cooking muffins can be from ordinary zucchini or zucchini - the main thing is that they should be medium-sized young zucchini, and not pudovyh overgrown, which is better to use on. Peel zucchini and rub on a coarse grater, after which you should squeeze out excess liquid. In a large bowl, beat two eggs, pour in the milk and add crushed garlic, chopped parsley, grated zucchini, crumble the cheese and spices, and mix everything well.

In order for these muffins to make a good snack, they must be sufficiently salty. If the cheese is not too salty, increase the amount of salt in the recipe to your taste. Another way - before baking, sprinkle the muffins with coarse sea salt, as they do when cooking.

Sift flour with baking powder in a bowl and stir, then fill the resulting mixture with muffin molds with baking rosettes inserted into them. If you use cherry tomatoes, chop them in several places, dip them in flour and plant them on the tops of future muffins. Finally, you can sprinkle the muffins with spicy paprika or coarse salt, and bake for 25 minutes at a temperature of 200 degrees, allowing it to cool slightly before serving.

Muffins with cheese and tomatoesrich in such vitamins and minerals as: vitamin B1 - 13.9%, vitamin B5 - 11.5%, vitamin PP - 15.4%, phosphorus - 17.9%, cobalt - 37.8%, manganese - 36, 2%, copper - 15.2%, molybdenum - 13.3%

What is useful muffins with cheese and tomatoes

• Vitamin B1  Included in the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5  participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin PP  participates in the redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by a disturbance of the normal state of the skin, the gastrointestinal tract and the nervous system.
• Phosphorus  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt  part of the vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese  participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Inadequate intake is accompanied by growth retardation, disturbances in the reproductive system, increased bone fragility, carbohydrate and lipid metabolism disorders.
• Copper  part of enzymes with redox activity and participating in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by impaired formation of the cardiovascular system and the skeleton, the development of connective tissue dysplasia.
• Molybdenum  It is a cofactor of many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

A complete guide to the most useful products you can see in the application.

   Calorie:   Not specified
Time for preparing:   Not specified

  Brynza is a product for the amateur, and not always and not everywhere is it. Therefore, a certain amount of improvisation is allowed in the recipe, and cheese can be replaced by any soft cheese - feta, suluguni or even dry, salty cottage cheese. Dairy products, which are part of the test, can also be changed according to the situation. The kefir, low-fat sour cream will fit.

Ingredients:

- Natural yogurt or fatty kefir - 75 ml;
- milk - 75 ml;
- Cheese or feta - about 100 grams;
- egg - 1 pc;
- butter (margarine for baking) - 40 g;
- salt - pinch (depends on the taste of cheese);
- ground black pepper - pinch;
- rosemary dry - 1/3 tsp;
- baking powder - 1 tsp.
- pitted olives - 10-12 pieces;
- flour - 125 gr.

Recipe with photos step by step:

1. Try to cut the olives smaller, so that the pieces are evenly distributed in the dough.

2. Rub the cheese on a fine grater. If you add feta or cottage cheese, it is enough to knead with a fork to the state of small crumbs.

3. Dough for muffins is prepared according to the method of mixing dry and liquid ingredients, so you will need two bowls. In one mix all bulk products: flour (sift), sugar, salt, baking powder and rosemary.

4. In the same mixture, add grated cheese (or mashed feta) and finely chopped olives.

5. In another bowl, mix the liquid ingredients: milk, kefir (milk products should be at room temperature), pour in the melted butter.

6. Add the beaten egg and beat the whole once again with a fork or a whisk.

7. Pour the liquid mixture into a bowl with dry ingredients.

8. Now you need to quickly mix everything up to connect the products. This means that as soon as the dry ingredients have absorbed the liquid, stop kneading the dough. Let it remain loose and lumpy - this will only make the muffins lush. But if you start to knead and mix the dough, they will be heavy, dense.

9. Spread the dough on the buttered forms (you can still sprinkle with flour). Fill no more than 2/3 of the volume - properly kneaded dough rises very well in the oven.

10. Bake the muffins for 20 minutes in an oven preheated to 190 degrees. Hot take out of the molds and cool on a platter or on a wire rack. A bright tomato and a leaf of parsley will make the muffins with olives and cheese more appetizing!

And for dessert you can make

There are many recipes for delicious savory pastries. At first glance, this may seem wrong, but it is worth trying an unusual cheesecake, as all doubts will go away. It is ideal for a healthy and nutritious snack.

Ingredients:

How to make a cheesecake?

First of all, you need to pull out the butter from the refrigerator and let it defrost a little and become soft. Then mix the eggs with butter, carefully rub everything.

Finely cheese and add to the butter. Wheat flour must be sifted through a fine sieve. Then add flour in small portions and add kefir. Thus, knead the dough, and at the very end add soda and knead the dough again.

Grease the baking pan with a small amount of butter, sprinkle with a little wheat flour and gently spread the cake dough evenly.

Heat the oven to 200 degrees and bake a cake for about 25-30 minutes.

Note to recipe:

Cheesecake is very easy to make. The recipe does not need any exotic ingredients, and its taste is just great. This cake is perfectly combined with fresh vegetables, so this recipe is worth taking note of the adherents of a healthy lifestyle and nutrition. Enjoy your meal!

The restaurant day that took place this Sunday in St. Petersburg is no longer just a platform for self-affirmation of amateur cooks, but also a testing ground for those who are going to open their own business. The photographer and correspondent of The Village walked through the main points of the festival and recorded recipes for the main dishes of those participants who are thinking about launching their own cafe.

Baked Gazpacho
BroBurgers Shop

("Loft Project Floors")

Variation of the classic recipe for summer soup. It is distinguished only by the aroma of baked vegetables and tangible sharpness.

Cooking

1 . Peel the pepper and cut it in half. Smear with olive oil and, adding a little salt and black pepper, put in the oven and bake until hot spots form on the skin. Then cool and peel.

2. Peel the cucumber. If the seeds are coarse, you need to get rid of them with a small spoon. Coarsely chop the tomatoes and onions. Together with baked peppers, grind all the vegetables in a meat grinder. Finely chop the garlic and herbs. To mix everything. Add sugar, salt and black pepper to taste - the ideal gazpacho should be slightly sourish, slightly salty, slightly spicy. If the soup seems too thick, you can dilute it with tomato juice or drinking water. To the finished dish you can add a few ice cubes.

Sweet pepper
2 pcs.

Red onion
1 small onion

Fresh cucumbers (long)
3 pcs.

Tomatoes
in its own juice
8 pieces

Olive oil
70 gr.

Ground black pepper

Dill
2 branches

White wine vinegar
2 tsp.

Garlic
3 cloves

Basil
2 branches

Cane sugar

Sea salt

Cayenne pepper

Muffins with cheese and dill
Shop Casa Bonita

(Jimmy Yeltsin Bar)

Atypical variation of the popular dessert. It takes less than an hour to cook.

Cooking

1.   Mix all the dry ingredients - flour, baking powder and sugar. Separately mix the milk, egg and butter, achieving a uniform consistency. Break the cheese with a fork into small pieces, and chop the dill as much as possible. Then combine all the ingredients.

2.   Knead the dough, fill it with 12 silicone or metal molds. Bake for about 30 minutes at 180 degrees.

White cheese
200 gr.

Egg
1 PC.

Milk
1 tbsp.

Flour
2 tbsp.

Sugar
1 tbsp. l

Dill
1 bundle

Baking powder
1 tbsp. l

Sunflower oil to lubricate forms

Okroshka spring rolls with carbonated sauce
from kvass
Shop "For Faith, Tsar and Fatherland!"

("Loft Project Floors")

The authors of the dish reproduced the taste of okroshka on kvass in the format of a small snack - tapas. For the preparation will need agar-agar and Santan gum. The first is natural gelifix, and you can find it in the stores of vegetarian products, and in ordinary supermarkets. Gum is a natural thickener. She can be found in the store for soap making, but the ingredient is quite edible.

Cooking

1.   Jelly. Pour the cucumber juice into a saucepan, add the agar, punch with a dipping blender so that there are no lumps left. Put on medium heat. Stirring occasionally, bring to a boil, then keep on fire for about 10 seconds. Then pour the liquid on a heated baking sheet and, by tilting it, distribute it over the entire surface (an even layer of 1-2 mm is required). When the jelly hardens, cut it with the back of a knife into 8 squares, carefully remove them, without connecting the pieces together. The most convenient way to use food film.

2. Filling. Radish, cucumber and boiled eggs cut into cubes of 0.5 cm. Fill with a small amount of sour cream, so that vegetables do not fall out of the roll. Add salt and pepper to taste and send the mixture to the fridge.

3.   Sauce. In kvass add 2 grams of gum and beat with a blender. The longer the blender is mixed, the thicker the liquid is, and the more gums you add, the more aerated the sauce will be.

4.   On one sheet of cucumber jelly lay out no more than 30 grams. stuffing. Wrap the jelly as an ordinary roll and cut it in half. On a plate, make a smear of the sauce and lay out the rolls.

Cucumber Juice
200 gr.

Agar agar
4 gr.

Kvass
100 ml.

Gum
2 gr.

Radish
80 gr.

Cucumber
60 gr.

Egg (boiled)
100 gr.

Watermelon honey
Shop "Jam"

(Museum of slot machines)

The recipe without a spoonful of salt, sugar and any other preservatives.

Cooking

1.   Cut the watermelons into pieces and separate the flesh from the crusts and bones. With the help of a juicer or by manual extraction, turn all the pulp into juice. In the end, should get about 4 liters of juice.

2.   Place the container with watermelon juice on a slow fire and cook for 6 hours, stirring every 15 minutes. Juice should be boiled down to viscosity of liquid honey. In the last few hours, stirring becomes especially important: you cannot let the juice burn.

Watermelon
2 pcs.

Chill with black chanterelles and morels
Shop "Bulba Lounge"

("Stool")

The recipe for cold borscht, classic for individual regions of Belarus. Black mushrooms, if they can be found, give this dish a very unusual taste.

Cooking

1.   Soak the mushrooms for five hours and then cook until ready (they should be soft and increase in volume).

2.   Boil the potatoes in their skins. Carefully washed beets pour three liters of water, add half a teaspoon of sugar and cook until soft. Beet broth strain a very fine sieve and put again on the fire, after pouring mushroom broth into it. Boil. Add a tablespoon of apple cider vinegar, half a tablespoon of sugar, salt, bell pepper, bay leaf to taste. Stir and only then remove from heat.