A person who at least once received money for doing what he loves will confirm - this is real happiness! This process turns into creativity: you don’t think about money, you don’t think that it’s a duty, you don’t dream of getting it done faster. You just do it. And you are selling not your own time, not virtual profit, but something real - a product created with your own hands and mind.

That is why everyone dreams of their own business. But organizing it, alas, is not so easy. On the way, aspiring entrepreneurs have a lot of obstacles - lack of start-up capital, lack of progressive ideas and the notorious commercial "vein", doubts of loved ones, uncertainty and much more.

But to start a small business it is not necessary to come up with something "out of the ordinary". Thanks to the internet and social networks, home business is actively developing in Russia, implying the sale of handmade goods.

And out of competition in this area - the "implementation" of homemade baked goods (cakes, cupcakes, pastries, cookies). In any, even the smallest city, you can find many amateur confectioners who bake their signature desserts not only for themselves, but also for sale.

For some, things are barely going - there are no more than 3-4 orders per month, for others - everything is fine - you literally have to stay close to the stove. But both of them, naturally, dream of expanding their business and increasing income, and maybe even of the appearance of their own brand in the future.

We, in turn, will not advise what to bake, how to bake and how to sell finished products- it depends solely on you and your skills. And there is a lot of information on the Internet.

But we will try to tell you what needs to be done for the successful work and development of such a business - after you already have your first precious client.

So, here are five offbeat tips to take your homemade baking business to the next level:

1. Come up with a "legend" that will promote your product

Standard marketing methods are great, but they rarely lead to actual product hype. The buyer, even before placing an order, must understand that he is touching something important and rare - something inaccessible to the majority.

It may sound strange, but a great way to create such a stir is to refuse to fulfill an order. How does this happen?

We tell you: a person calls you (we mean that you are at the very least promoting your baked goods, and you already have your first customers) and asks to accept an order, from which you confidently disown under the pretext that the schedule is scheduled for a month in advance. Intrigue!

So you make the client think that people are interested in the product - you create an atmosphere of exclusivity and significance. In such a situation, the buyer will perceive any nuance of your work as part of a certain obligatory action, to which he should treat with respect.

The baking itself can become “legendary”. If you bake, for example, cakes to order, invariably add some insignificant, but "loud" ingredient to them. This can be Finnish butter, conventionally American flour, or eggs from a nearby farm.

It is clear that nothing will change much (except for the final cost of the cake, to which you will have to add an extra 100-200 rubles), but you will have a “tangible” commercial advantage that can be interestingly played around.

Customers love beautiful words, which is why Unique Californian Flour Biscuits to Order will be more popular than just Custom Biscuits. Even if the cat cried Californian flour there.

Tell us colorfully where you get such valuable ingredients and why exactly they make your baked goods unique.

2. Develop a couple of unusual "chips"

These can be mere trifles, which, nevertheless, will be remembered. For example, give a bottle of your branded fruit drink or homemade lemonade as a gift for any order.

In England, female students selling to neighbors often “bundle” it with homemade postcards, small toys, ribbons and bows. Turn on your imagination and remember that you can cook, tinker, paint or decorate.

But the "trick" does not have to relate to needlework or complementing an order. Get involved in charity work! Alternatively, you can create a kind of virtual fund to help "anyone", where you will invariably put 50 rubles from each order. At the end of the year, do something good with that money.

You can do something quite clever: choose a few cute animals at the local zoo and "allocate" a carrot to them for each order made by the client. Carry the treat yourself and take photo reports, or act out a trip to the zoo among regular customers.

There can be many options!

3. Think about collaboration

Successful entrepreneurs say that money invested in aggressive advertising always comes back one way or another.

Break stereotypes. Give a birthday cake (or any other baked goods) to your most valuable customer who can run word of mouth. Or give this cake to a company that employs a lot of people - potential customers.

Study your customer base - what if someone can advertise you among their acquaintances. Almost everyone has friends - journalists, bloggers, site managers. Think about how you can establish cooperation; feel free to suggest!

For example, you can agree with a friend who has several thousand followers on Instagram that you will bake a free cake for his wedding (corporate, anniversary), and for this he will tell about you on his page. And add a link.

4. Sell not only a product, but also a service

It is clear that an ordinary free shipping you won't surprise anyone. The client can be "hooked" with something new - and it doesn't matter if it costs money or not. The main thing is to tell.

Some delivery services Japanese food now they not only bring food boxes to the door, but also set the table themselves (it costs very inexpensively - about 200 rubles). There is nothing special about this. But, you must admit, it's nice to receive an invitation already to full plates and poured soy sauce.

It can look very interesting in the “format” of baking. For example, the online store of cupcakes lacupcake.ru offers the “sweet table” service - the company's employees (at your request) can arrange a whole buffet table or a tea party with delivered desserts.

You can also organize your own “off-site candy bar” to work at various events. And this, as they say, is a completely different level.

5. Without forgetting the "classics", expand the assortment

If you're baking Super Oatmeal Liver, keep baking it. Same recipe, and keep it just as delicious.

But people love “new” - offer customers something different. For example, you can declare that you will bake seasonal fruit cookies for a period of time (do a remote tasting). Hint to people that no more than 20-30 servings will be available for ordering at a "unique" price (don't forget tip # 1).

Be flexible and trendy. In August, add something honey to the “menu”, remember fruits in autumn, and before the New Year - about spices and alcoholic impregnations.

Summer is outside. 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" brings to your attention summer menu for a week.

Breakfast

You can't go without breakfast at all. But there is not always a desire to have 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.

Preparation:
Chop green onions and grind with salt until juice appears. Whisk an egg with a drop lemon juice, combine with the rest of the ingredients and bake the pancakes. TO green pancakes well serve sour cream, natural yogurt, horseradish or yolk, mashed with mayonnaise.

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

Preparation:
Rinse the grass thoroughly, dry on a towel and chop with a blender. Combine softened butter and horseradish, add herbs and stir. Use instead of regular sandwich butter.

Vitamin rolls from Konstantin Ivlev

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

Refueling:
½ tsp lemon juice
1 tsp soy sauce,
1 tsp honey,
1 s.l. olive oil,
1 clove of garlic
greens.

Preparation:
Chop the herbs, squeeze the garlic through a press, add soy sauce, lemon juice and olive oil. Grate for Korean carrots carrots, celery and radish, season with the resulting sauce, salt, pepper, mix. Spoon the mixture into rolled lettuce leaves.

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

Preparation:
Cut the lids off the tomatoes and spoon out the pulp with a spoon. Beat an egg into each tomato, stir the yolk, salt, pepper and sprinkle with cheese on top. Place in the microwave for 2-5 minutes. Garnish with herbs when serving.

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

Preparation:
Cut the peeled tomatoes and zucchini into slices and simmer in a pan with vegetable oil... Shake the eggs, pour them over the vegetables, season with salt and pepper. Fry on one side, then gently turn the omelette with a wide spatula and cook until tender. Serve sprinkled with herbs.

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

Preparation:
Grind celery in a blender, Bell pepper and greens, squeeze lightly. Mix this mass with cottage cheese, grated cheese, sour cream, salt, add hot pepper taste. Add finely chopped meat (boiled chicken, veal, etc.). Stir well and place on toast or bread.

Ingredients:
2 stacks oatmeal(not quick cooking),
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.

Preparation:
Cook oatmeal and wheat flakes in a non a large number water. Remove from heat, add raisins, almonds and coconut flakes, stir and let sit. Add cinnamon and vanilla before serving, pour over with honey.

Lunches
Summer cold fresh vegetable soups are the perfect meal! There are many summer soups: okroshka, chilli, beetroot - they are full of vitamins, and it is not difficult to cook them. But ordinary light soups will also come to the yard 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.

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

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

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

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

Preparation:
Remove the crust from a slice of white bread and crush the crumb. Puree all vegetables and breadcrumbs in a blender, salt, add lemon juice, hot red pepper. Add ice, stir until it dissolves and serve. With gazpacho, you can serve croutons, boiled chicken or boiled eggs.

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

Preparation:
Finely chopped onion and grated on coarse grater Dip carrots and celery root in boiling salted water (1.5 l). Cauliflower disassemble into inflorescences, white cabbage chop and place in a saucepan too. After 5 minutes, add the chopped bell peppers. 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
radishes, herbs, green onions.

Preparation:
Grate beets and radishes on a coarse grater. Cut the rest of the ingredients into cubes. Mix all the ingredients, salt and cover with kefir. You can add to this soup boiled potatoes and boiled meat to taste.

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

Preparation:
Boil water, add salt, put potatoes cut into strips in it. Slice thin straw(or grate for Korean carrots) carrots and beets, put vegetables in a saucepan. Peel the tomatoes, stew in a 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 green beans
½ head of cauliflower,
1 clove of garlic
greens, vegetable oil, salt.

Preparation:
Remove the skin from chicken thighs, place in cold water and boil. Drain, refill cold water and boil the broth. Cut the potatoes into cubes, cut the carrots into thin strips, the onions into small cubes, the peppers into strips, cut the beans into 1-2 cm pieces. Disassemble the cabbage into inflorescences. Put potatoes in boiling broth, boil, then add all vegetables one by one. At the end of cooking, squeeze a clove of garlic into a saucepan. Serve with herbs.

Dinner

Dinner shouldn't be heavy 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 of vegetable broth.

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

Preparation:
Soak raisins in warm water, then wring out and pat dry. Cut the onion into rings, place in a frying pan with ½ cup. water, bring to a boil, reduce heat and cook for 20 minutes under the lid. 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 it down. Cut the carrots and zucchini into large slices, peel the chili peppers, cut the turnips into 4 parts, peel and cut the pumpkin into cubes. Heat olive oil in a deep skillet, add spices and fry for a minute. Pour in vegetable stock and bring to a boil. Put carrots, chili and turnips in it, cover and cook over medium heat for 15 minutes. Add zucchini and pumpkin, simmer for another 15 minutes. From a frying pan with vegetables, take ½ cup of broth, pour it into a small saucepan, add 1 cup. water, salt, bring to a boil and add couscous. Cover and let swell. Serve the finished 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 clove of garlic
salt, pepper, provencal herbs.

Preparation:
Cut the potatoes in half, dry and place in a bowl. Mix mustard with olive and butter, wine and spices, squeeze the garlic through a press and mix thoroughly. Combine with potatoes, stir. Place the potatoes in a single layer on a baking sheet lined with foil or baking paper and place in an oven preheated to 210 ° C. After 15 minutes, turn over and bake until cooked through.

Ingredients:
500 g of beef or veal,
2 onions
2 carrots,
3 potatoes,
6 tomatoes,
green pea, green beans, corn - to taste,
2 cloves of garlic
3-4 tablespoons 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.

Preparation:
Cut the meat into cubes, season with salt, pepper and flour. Chop all vegetables in large pieces... Pour oil on the bottom of a dish with a thick bottom, fry the meat until brown. Add onion, garlic, seasonings, water, stock and wine, cover and simmer over medium heat for about 1.5 hours. Then put the potatoes and carrots in a saucepan, bring to a boil and add the rest of the vegetables to taste. Simmer for another half hour. Serve with herbs.

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

Preparation:
Fillet lightly salted salmon cut into thin slices, place on a plate, pepper, salt, drizzle with olive oil and refrigerate for 15 minutes. Cut the zucchini into thin long slices with a vegetable peeler, spread on a platter, drizzle with olive oil, salt and pepper and set to cool too. Mix cheese with chopped herbs. Assemble the rolls: on each strip of zucchini, place a slice of salmon, 1 tsp. cheese mixture and roll. Pin with a skewer. Put on a plate, sprinkle 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, spices and herbs to taste.

Preparation:
Cut 2 tomatoes and peppers into small pieces and season with salt. Fry 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 paste from the pan into a baking dish and arrange the vegetables in rows, alternating them. Season with salt and herbs to taste. Cover the dish with cling film and place for 15-20 minutes in the oven preheated to 150-180 ° C.

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

Preparation:
Mix the mustard, 1 tbsp. sour cream, salt, pepper and spices and rub the breast with the resulting sauce. Leave it on for 15-20 minutes. Grate the carrots on a coarse grater, chop the onion and herbs, cut the potatoes and tomatoes into slices. Grate the cheese on a coarse grater. In a greased pan, lay the potatoes, breast, carrots, onions, tomatoes and cheese in layers. Drizzle with sour cream and bake in the oven.

Vegetable basket. Cut any vegetables to taste into thin slices and stack in layers in the pan. Season with salt and pepper. Add herbs, pour over sour cream and put to simmer under the lid until tender. it great side dish for steamed fish or boiled veal.

Bon Appetit!

Larisa Shuftaykina

Why, even if you try hard, home cake will not be exactly the same as in your favorite cafe? What's the secret? Only in a special recipe? Perfect biscuit, porous and airy, delicate cream impeccable consistency - all this is about cakes and desserts, which we used to indulge ourselves in restaurants and cafes. For every housewife, such baked goods are a standard that is unrealistic to achieve. This article will answer these questions, as well as reveal the mind-boggling truth about the "benchmark" restaurant baked goods.

How it all began

It all started with the fact that a graduate of a culinary college got a job at the most popular cafe in her city and ended up in a confectionery shop, with dreams of a new experience and new "sweet" culinary achievements. And really, what could be more interesting than making desserts with your own hands, which bring joy to adults and children, and raise their spirits? And more interesting is to know what these sweets are made of!

Miracle biscuit

Let's dream up. Imagine a miracle powder that you just need to dissolve in water, mix into a gruel, bake in the oven and voila, a chic biscuit is ready! No painful whipping of whites and long efforts. Have you presented? So, this is not a fantasy at all, but the reality of modern confectionery shops and factories.

Two containers - one with white powder, the other with brown powder. White is regular biscuit, dark - "chocolate". There is not a single understandable word on the containers, only the familiar abbreviations E ..., E ..., E ... c huge amount... A little powder, plus water and the dough is ready to bake. 20 minutes - and the wonderful biscuit stands in all its glory on the table. Words cannot convey my confusion and surprise at that moment!

Today we meet at the store counters ready mix(not with the best composition), for example, for baking muffins. But these containers were not just a mixture of powdered milk, flour, egg powder and baking powder, and a whole bunch of unidentified chemicals.

Cream and cherry on the cake

You might think, "Okay, they made the biscuit from powder, but the cream is natural." Of course, the cream consists of exactly the same "natural" chemistry. The actions are similar: white powder - butter cream, dark powder - chocolate cream... To get the perfect consistency cream, just mix a certain amount of powder with milk and beat. Total, 40 minutes of hard work and great chocolate cake ready. But the only thing I would advise him to eat is a cherry.

Drawing conclusions

Of course, not all baked goods were made from this powder. For example, shortcrust pastry was prepared by the grandmother's method. Some types of cream were also made from natural products, but most of the products were made either entirely from powder or with its addition.

To be honest, it's scary to eat by yourself, and even more so to feed such desserts to children. And now it is clear why homemade cakes are different from restaurant ones and why the biscuit does not rise, and if it rises, then not as much as on beautiful pictures... Sadly, most of what the food industry offers today is not just inedible, but even unhealthy. And now, before you get upset about the not turned out biscuit, remember that somewhere in a cafe, a pastry chef simply mixes powder with water, and think many times whether there are such culinary creations... Make your loved ones happy homemade food: even if not so beautiful, but useful!

Homemade biscuit recipe

Stunning cake - low in calories and not at all greasy. And this is especially valuable, because it is the combination of high fat content and a large amount of carbohydrates that makes sweets so dangerous for our waist. The cake is designed for 10 servings, the calorie content of each is 290 Kcal or 116 Kcal per 100 g.

For the test:

1 glass wheat flour,

8 egg whites

1 tsp baking powder,

1 tbsp lemon zest,

0.5 tbsp. Sahara

For the cream:

1 kg of soft fat-free cottage cheese,

2 tbsp. l. yogurt,

2 tbsp Sahara

For decoration:

Fresh or canned berries.

Preparation:

Beat the whites into a foam, add flour and fructose, add the zest at the end, add vanillin and baking powder.

Bake in round shape for cakes, at a temperature of 180 degrees 30-40 minutes.

Then cool and cut into 2 halves.

For cream grind bananas with a blender, add fructose and mix with cottage cheese and yogurt. Smear the bottom cake with cream, put the cut berries on the cream, close with a second cake, put the rest of the cream on top. Smooth and decorate with a berry slide.

* Calculations are based on average data for Russia

600 000 ₽

Initial attachments

720 000 ₽

450 000 ₽

Net profit

2 months

Payback period

Summer cafes are one of the most lucrative types of seasonal business. The initial investment is about 600 thousand rubles - they can be recouped in 2-3 months and earn up to 2 million in net profit per season.

The entertainment industry is actively developing every year. The culture of eating outside the home is also growing. The demand is especially high during the warm season. This means that a summer cafe is a great opportunity to make money. Such establishments are a favorite place for most of the townspeople. Over the past eight years, the outdoor café market has grown by almost 20%, and the average check has grown by about 35%.

When planning to open a summer cafe, an entrepreneur must understand that he does not have time to swing. A seasonal business requires careful preparation “before” and a quick response during the work. The open-air establishments are open from May to September. In those cities where sunny warm weather does not last long, it is generally inappropriate to open such a format of an institution. Catering.

Pros and cons of a summer cafe

This type of establishment provides various opportunities in the field of design, recipes, menus, and marketing.

It is much easier to organize a summer cafe than a full-fledged restaurant. And the point is not only in the difference in start-up investments, but also in business processes. Therefore, if you wanted to work in the catering sector, then the summer cafe - great option for the aspiring entrepreneur who needs to gain experience.

In the summer, people tend to spend as much time outdoors as possible. Therefore, the tables on the street will be yours competitive advantage in front of closed-type establishments.

Pitfalls when opening a summer cafe

Business is seasonal and weather dependent. If the summer turns out to be cold and rainy or, conversely, too hot, then the attendance will be significantly lower than planned. Also, you will have to collect an impressive package of documents and obtain permission from the mayor's office to lease a land plot.

High competition is also one of the pitfalls of this business. Least of all difficulties with the opening of a summer cafe will be on a private rented land. With the municipal territory, everything is more complicated. In addition to the problem with the lease of a land plot, other issues will have to be resolved: the administration makes requirements for the improvement of the territory, the design of the facade, the interior and other parameters. In some cases, the fulfillment of all requirements may take several months. So if you want to enter the season with a ready-made business, then first consult your local Entrepreneurship Support Center under the city administration.

Summer cafe formats

The initial stage of opening a summer cafe is the choice of the format of the institution. The catering industry is developing and offers various formats, for each of which there is a consumer. The most common formats are:

Street food. In fact, this is a prototype of fast food, which is organized on the street. The client can have a snack on the go. A cafe in the street food format is a small kiosk-trailer where they sell shawarma, pancakes, hamburgers, etc. Next to the kiosk, they usually install racks or a couple of tables for those who want to have a snack in a more comfortable environment. The average bill for such cafes is 200 rubles. Opening materials popular types street food can be found.

Cafeteria- a small institution serving delicious drinks combined with desserts. This also includes galateria with ice cream. This is a suitable option for families with children. The average check is 350 rubles.

Terrace cafe- an institution offering wide range of dishes, comfortable pastime, good service. The average check of such establishments starts from 600 rubles.

Barbecue cafe- one of the most common formats of a summer cafe. In order to open a barbecue, you need to find a place not only for tables, but also for the barbecue area. Not all sites are suitable for this purpose. Here the average check is already 800 rubles.

Beach cafe- a mini-cafe that specializes in preparing beach food. There will be no gourmet dishes here, but you can have a snack in a comfortable environment. Such establishments are opened on or near the beaches. The format is very profitable, but the rent is quite expensive.

A place to open a summer cafe

The most profitable locations are park and tourist areas, embankments, central streets of the city, an area close to attractions or a beautiful panorama of the city, crowded places, etc.

To place a summer cafe, it will be necessary to resolve the issue of renting a land plot. If you have chosen a plot on a private territory, it will be easier for you: conclude a lease agreement and you can start working. But if the land plot belongs to the municipality, then you will have to deal with the local administration, namely with the Committee for the Management of City (Municipal) Property. You will need to obtain permission to install the cafe. And here certain difficulties may arise. You run the risk of getting caught up in time-consuming paperwork. And for a seasonal business, time is very valuable.

For a summer cafe, you will need a plot of 5 to 20 sq.m. - depending on the selected format. The approximate cost of renting such a plot will be 40 thousand rubles. Please note that you will have to place the kitchen somewhere. For a complete cooking cycle, there must be a separate room that meets all the requirements and standards. The difficulty lies in the fact that the kitchen should be next to the site for visitors. It will be enough 15 sq.m. to settle down. Thus, get ready to spend about 50 thousand rubles on rent.

Urban plots are usually cheaper to rent than private ones. The rate provides only for the payment of tax. But here you can fall into the trap: in 70% of cases, the places are unprofitable and will not bring profit. Therefore, carefully analyze the potential location: track pedestrian traffic, study what is nearby. Only enter into a lease after you are sure the location is right for you. You won't have time to change your mind and change location.

Consider the following factors when choosing a location:

good visibility of the establishment from different points;

availability of parking;

proximity to busy roads.

Immediately think about what your establishment will look like. A presentable look is very important for a summer cafe. Therefore, draw up a design project. You don't have to contact the designer. Just create a harmonious relaxation space.

Business registration

One of the difficulties of the catering business is the collection of permits. To do this, you need to stock up on time and patience. Even a small summer cafe has serious requirements. It will take several months and about 15 thousand rubles to complete a full package of documents. So start preparing many months before the start in order to have time to prepare everything for the opening.

First you need to register a business. In this case, it is more profitable to issue an individual entrepreneur, because the cafe will only work from May to September. If you plan to sell alcohol in your cafe, then in order to obtain a license you will have to register as an LLC.

As a type of activity according to the classification of OKVED-2, you can specify:

56.10.1 Activities of restaurants and cafes with full catering, cafeterias, restaurants fast food and self-service

55.40 Activities of bars (if alcohol is on the menu).

Ready-made ideas for your business

Next, you should choose a taxation system. For a summer cafe, the STS is suitable at a rate of 6% (of income), at a rate of 15% (income minus expenses) or UTII, if the area of ​​the institution is less than 150 sq. M. Before making a decision, calculate each option in order to choose the most profitable one. Please note that UTII may not operate in a specific region, so find out everything in advance.

Register the cash register with the tax office, and also register with the FIU and the FSS as an employer in order to transfer insurance premiums for employees.

The next step is the hardest one - getting all the permits. In order to open a summer cafe from scratch, it is necessary to agree with the SES, the fire inspection, the administration about the land plot. A basic list of required documentation can be found in this article.

Summer cafe equipment

A summer cafe requires the same equipment as an ordinary catering establishment. Refrigerators, ovens, kitchen utensils, dishes (ceramic or cardboard - depending on the format of the cafe), small kitchen appliances, etc. Other equipment can be added here if the format of the cafe requires it. For example, if you plan to open a barbecue, then you will need to buy a brazier and all related tools.

In addition, you should take care of the convenience of your guests and purchase equipment to maintain a comfortable temperature: these can be mobile irrigation-type air conditioners or fans with a humidifier.

You also need to purchase furniture: tables and chairs. Keep in mind that the use of plastic garden furniture in outdoor cafes is prohibited in many cities due to its low environmental and aesthetic characteristics. The best solution is wicker or metal furniture with soft seats.

To fully equip a summer cafe, you will need about 300 thousand rubles. But be sure to recalculate all costs taking into account your conditions and price level.

Menu and organization of supplies

Menu development is a very important stage. It should correspond to the format of the establishment in all respects and especially in terms of price. It is impossible to give any unequivocal recommendations here. Each format has its own specifics. One can only outline the key points:

The menu should be varied, but not oversaturated. Too long a list of dishes is bad for the client and for you. It will be difficult for the client to decide, and for you - to stock up on so many different ingredients (it is good if all positions are in demand, otherwise you will suffer losses);

A technological map should be drawn up for each dish. It indicates the consumption of products per serving and its volume. These data will be useful for the cook and SES, as well as for calculating the required raw materials;

Observe the principle of full and variable use of products. Design menus to incorporate staple foods into different dishes... This will help avoid spoilage of food if some of the dishes are unclaimed;

Consider consumer preferences. Be flexible with your menus. Track your order history, ask visitors for opinions, exclude unpopular dishes from the menu, or, conversely, enter those that are often asked about.

After designing the menu, make a list necessary products... With this information, start your search for suppliers. The main requirement for them is timely delivery and quality of the products provided. It is important that all products meet the requirements of GOSTs and have quality certificates. Calculate the quantity of products you will need using the routing and sales forecast. Most likely, these calculations will be approximate.

Ready-made ideas for your business

The list of required products for purchase is individual for each establishment. So you will have to deal with the suppliers yourself. You can work with a comprehensive supplier who will guide you and provide you with everything you need in one delivery. But more often than not small cafes work with local small suppliers.

Before concluding a supply agreement, discuss all the conditions, voice your requirements or wishes, read the reviews for certain suppliers. Compare different offers. Make your first purchase small and from different suppliers. Compare the following criteria: delivery speed, additional service, product quality, product price, customer loyalty, etc. As you can see, finding suppliers is quite a chore, so start it in advance too.

For a small establishment, starting purchases of food will amount to about 40 thousand rubles. Although everything is individual here.

Summer cafe staff

A cafe cannot do without a chef and a waiter. In addition, if you work 7 days a week, you should organize a shift work - and this is another chef and waiter. Minimum staff for a summer cafe: 2 waiters, 2 cooks, administrator, cleaning lady, accountant. You can't think of anything with cooks and waiters - you need to look for good, qualified employees. As an administrator, you can try it yourself. And accounting services can be outsourced.

Select staff that fit the format of the cafe. For example, if you are planning a galateria where ready-made ice cream is sold, then you can do without a cook and put one cashier-seller. And if you are planning a cafe with own kitchen, then you can't do without a cook.

Please note that all employees must have medical records. This is a mandatory requirement. With a staff of 6 people, the payroll will be about 120 thousand rubles (including deductions to funds).

Advertising of a summer cafe is as specific as the activity itself. Expensive methods don't work here. Better to focus on simple yet effective advertising. Be prepared to spend about 20 thousand rubles for promotion.

The location of the establishment is important. Often people on a walk choose a cafe spontaneously. They pass by a cozy establishment, see a sign with an attractive offer and decide to stop by. So make sure your cafe looks presentable. You can place a chalk board next to it, where you will write information about discounts or the dish of the day.

Declare yourself in advance. While you are equipping the site, post a notice about what will be located here and when it is planned to open. Distribute flyers with discount coupons and invitations to the opening of the summer playground.

Come up with your own chip - something that will distinguish you from others. The market is very competitive. You have to fight for a place in the sun not only within a narrow segment, but also with most establishments in the city that have summer grounds (and now many have them). Maybe you will turn on music on records, stylizing a cafe as a retro; or will show films through a projector; or arrange a show program ... There are many options. Look at what interesting things they come up with abroad - what if you want to repeat something?

Profit calculation

We pass to the most important stage - profit calculation. Be sure to plan the income and expenses of the project to make sure it is effective. Otherwise, there is no need to start it.

Here are the key business indicators:

Initial investment: 600 thousand rubles

Average check: from 300 to 1200 rubles (depending on the format)

Number of visitors per month: 1200 people (or 40 people per day)

Monthly turnover: ≈ 720 thousand rubles

Monthly expenses: 270 thousand rubles

Net profit: ≈ 450 thousand rubles

Payback period: 2 months

These calculations are approximate and may vary depending on: region, institution format, price level, etc.

Some features of summer cafes

• The rule of three "O": lighting, heating installations, insect repellents. If you take care of these three “O's”, your visitors will not run away in the evening, in wet and cool weather, in the first autumn months.
• Beer and meat. It is on them that the emphasis is most often placed in summer cafes. But according to the law, it is not allowed to sell alcohol in non-stationary facilities (kiosk, stall, counter, tent). Regional authorities have the right to authorize the sale of beer in summer cafes, but located only at stationary facilities.
• White color. All restaurateurs strongly discourage use on tables in the summer outdoor cafe accessories in white. Why? Everything is very simple: White color blinds the eyes in the bright sun.
• Playground + children's menu. Practically mandatory components of open-air cafes.
• Zoning. Even for the so-called democratic segment, you need to remember one rule: the territory should be divided into several zones and create a feeling of isolation of the tables. Here "architectural details" will help, such as arches, gazebos, walls, fences, decorative wrought iron lattices, fountains, waterfalls.

Conclusion

A summer cafe is a great way to make quick money. But business is profitable only if everything is done according to plan and on time. Start preparing for summer season is already in the winter. Investments at the start are low, and due to the huge mark-up on products for the season, they can earn as much as they have grocery store for a whole year.

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

Only in the summer do we manage to pamper ourselves for real delicious vegetables, fruits and berries. Juicy sweet watermelons fragrant melons, fresh strawberries, peaches, plums, herbs, cucumbers, tomatoes and others seasonal products get on our tables really ripe, tasty and full of vitamins only in summer. Therefore, we will take advantage of the moment not only to keep our figure in shape, but also to replenish vitamin reserves our body.

The summer menu should be light, at the same time satisfying, tasty and nutritious. Below are recipes that will make your summer recipe exactly like this:

Strawberry Shrimp Salad

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

Preparation:
Slice the 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, cut them in half and sprinkle with lemon juice. Combine strawberries, avocado and shrimp. Mix the vegetable oil, vinegar, salt, pepper and sugar and pour this mixture over the salad. Mix yogurt with lemon zest and season salad with this sauce. Decorate the finished dish with basil leaves.

Tomato carpaccio

Ingredients:
4 large tomatoes,
1 red onion
10 pitted olives,
4 tablespoons olive oil,
2 tbsp lemon juice
1 tbsp liquid honey,
3 cloves of garlic,
1 tsp dried basil,
¼ tsp ground chili,
¼ tsp ground black pepper
salt.

Preparation:
Wash the tomatoes, make cross-shaped cuts on them and pour boiling water over them for a few seconds. Then immediately immerse them in cold water and peel them off. Cut the olives in half lengthwise, cut the onions into rings, and cut the tomatoes into 4 parts, remove the partitions and seeds from them. Place the tomatoes with the inside down on a flat plate, place another plate on the tomatoes and place a jar full of 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 tomato "petals" on a dish, put onion rings and olives on top, if there is a sprig of basil, you can decorate it ready salad... Pour the resulting dressing over the salad and serve.

Warm summer eggplant salad

Ingredients:
1 large eggplant,
2 tomatoes,
100 g feta cheese or feta cheese,
a bunch of lettuce,
50 gr. purified walnuts,
greens,
1 s.l. mustard,
1 tsp honey,
3 tbsp lemon juice,
olive oil,
2 cloves of garlic
ground pepper,
salt.

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

Summer salad with tuna, cucumber and arugula

Tuna salads cook very quickly, they are light and nutritious. They can be seasoned with lemon juice, olive oil, your own tuna juice, garlic vinegar.

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

Preparation:
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 cut them 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 the onion seems to be bitter, then you can soak it a little, but so that it does not become soft.
2. We take a large plate. Put lettuce or arugula leaves on the bottom, put cucumber slices in a circle, put a tomato in the middle, put onions on it, and put tuna on top with a slide, decorate with slices warm egg... I prefer tuna juice and garlic vinegar as a salad dressing.

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 pcs.;
- carrots - 1 pc.;
- onion - 1 pc .;
- fresh sorrel - 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, cover with cold water, salt and cook until cooked for 1-2 hours, constantly removing the resulting foam for transparency of the broth.
2. Dip the diced potatoes into the hot broth and cook for 15-20 minutes.
3. Chop carrots and onions and fry in vegetable oil.
4. Rinse sorrel and parsley and chop finely enough.
5. In a small saucepan, melt a piece of butter, add a little broth and add chopped sorrel with parsley. Darken 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 she is ... They make pilaf, jelly, pancakes or pancakes from buckwheat. Today we suggest you try to make 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, squeeze juice
salt - 1/4 tsp
1.5 cups cold milk
buckwheat flakes - 1/2 cup

Preparation:
1. Pour buckwheat flakes, salt into a deep bowl, break eggs and add honey, lightly beat the mixture with a fork, and pour over milk. Squeeze out the lemon juice and leave for 15-20 minutes to swell slightly.
2. Then sift the flour and baking soda into a bowl, stir gently with a fork. The mixture should remain a little lumpy, but should not become smooth - otherwise the pancakes will be "rubbery". Add oil and mix without achieving a uniform consistency.
3. Heat vegetable oil in a wide frying pan and fry the pancakes. Put the finished pancakes on a hot plate in a pile. Serve with condensed milk or jam.

Pumpkin and spinach cream soup

Ingredients:
- 500 gr. pumpkin
- ½ pack (350 g) Millfey 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. Chop the apple and carrot as well. Boil everything until tender, grind with a blender and add salt and pepper to taste.
2. Pre-defrost the spinach and squeeze. Fry it in olive oil and whisk in a blender.
3. Prepare croutons: thinly cut the bread and dry it for 10-15 minutes in an oven preheated to 70-90 ° C.
4. Pour spinach soup on one side of the plate, pumpkin soup on the other at the same time. Pour in a string of olive oil. Serve with croutons.
(Photo: Slava Pozdnyakov. All rights belong to 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.
onions 1-2 pcs.
olive oil-2 tablespoons
garlic-2-3 cloves
greens-basil and thyme,
salt to taste
pepper to taste

Preparation:
Bake the peppers for the sauce. To do this, put the peppers in a baking bag and put them in an oven preheated to 180 degrees for 30-40 minutes.
Cut the eggplants into slices, salt and leave for 15-20 minutes. Then rinse them under cold water and pat dry on a paper towel.
Cut the courgettes into slices.
Cut the tomatoes (700 g) into slices.
Fry finely chopped onions in a frying pan in a little olive oil.
Peel off the remaining tomatoes. To do this, you need to make a cross-shaped 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 skillet with the onions.
Add peeled and chopped peppers.
Simmer for 5-7 minutes and then grind in a blender. You don't have to grind.
Pour the prepared sauce into the bottom of the mold.
Alternating, put in the form the circles of eggplant, zucchini and tomatoes.
Grind the garlic and salt separately, add olive oil, herbs and spices to taste. Mix everything well and pour over the vegetables.
Cover the tin with foil and place 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 of flour, 1 pinch of salt and sugar, 1 bag of dry yeast, 7 tablespoons, tablespoons of olive oil, 2 onions, 500 g of cherry tomatoes, 1-2 tablespoons of tomato paste, 1 tsp. oregano spoon, ground black pepper, grated cheese, basil leaves

Preparation:
From flour, yeast, salt, sugar, 3 tablespoons, 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. Chop the onion and tomatoes, put on flat 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.

Dorada with herbs and lemon

Ingredients for 2 servings:
1 chopped gilthead, 1 clove of garlic, 2 tablespoons of olive oil, 1 table, a spoonful of bread crumbs, 1 table, a spoonful of chopped herbs (thyme, lemon balm), salt, ground black pepper, 1 lemon

Preparation:
Wash and dry the fish. Chop the garlic. Mix oil with breadcrumbs, herbs and garlic, season with 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. Place a slice of lemon in each cut.
Sprinkle fish with breadcrumbs with herbs and roast 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 each, tablespoons of water and olive oil, 1/8 l of white wine, 1 bunch of herbs, 2 tablespoons of a mixture of herbal seeds ( coriander, dill, lovage), a few sage and rosemary leaves

Preparation:
Mix yeast with honey in a cup, let it brew for 10 minutes, then stir to a liquid consistency. Rinse, dry and chop the herbs.
Sift flour on a board with a slide, make a depression in the middle and pour yeast into it. It's good to mix everything.
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. Top with sage and rosemary leaves. Brush the tortilla with olive oil. Allow to rise for another 15 minutes, then bake in the oven at 200 ° C until golden brown for about 20 minutes.

Trout with mint on red onion

Ingredients for 4 servings:
1 lemon, 2 tablespoons of butter, 4 trout fillets, 500 g of red onions, 1 table, a spoonful of sugar, 50 ml of red wine, 50 ml of apple juice, salt, ground black pepper, a pinch of cinnamon and caraway seeds, mint leaves

Preparation:
Pour the lemon over with hot water 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 absorb.
Peel the onion and cut into rings. Heat sugar in a frying pan until golden brown, pour in apple juice and wine.
Add onion, salt, pepper and season with cinnamon and caraway seeds. Simmer covered with constant stirring for several 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 onions, garnish with zest strips and mint leaves.

Fruit salad with yogurt

Ingredients:
200 gr. fresh cherries,
2 apples,

2 pears
2 tbsp lemon juice
2 tbsp powdered sugar
150 ml heavy cream,
150-200 ml of white yogurt,
2 tsp vanilla sugar.

Preparation:
Rinse the cherries well and remove the pits. Peel and core apples and pears. Cut apples and pears into small cubes, drizzle with 2 tsp. lemon juice, sprinkle with icing sugar. Add cherries to apples and pears and stir gently, being careful not to crush the cherries. Whisk the vanilla sugar cream until whisking while whisking, add the yogurt and remaining lemon juice. Place 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 - 1/2 teaspoon
Lime juice -1 tablespoon
Ricotta cheese -1.5 cups

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

Pomegranate parfait

Ingredients for 6 servings:
Pomegranate seeds 1 cup
Pomegranate juice ⅔ glass
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 glass
Corn starch (maize) 1.5 tablespoons
Butter 1 tablespoon

Preparation:
1. For jelly, mix 2 tablespoons of sugar, 2 teaspoons corn starch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice and stir. Bring to a boil over medium heat and cook, stirring occasionally, for about 5 minutes. Transfer to a small bowl. Chill while you cook the pudding.
2. For the pudding, combine milk and cream in a saucepan. Remove the seeds from the vanilla pod (or add the 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 of cornstarch in a medium bowl.
4. Gently whisk 1/3 of the milk mixture into the eggs. And pour everything into a saucepan with heated milk and cream.
5. Simmer over medium heat, whisking constantly until the mixture thickens, 2 to 3 minutes. Remove from heat and add oil.
6. For the parfait, divide the pomegranate jelly between the serving tins, filling the container 3/4 full. Top with pudding. Cover every mold cling film and refrigerate for at least 3 hours.
7. Use pomegranate seeds and mint sprigs for decoration.

Summer berry dessert

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

Preparation:
1. Pour gelatin into a small saucepan, pour 0.5 cups of cold water, leave for 30 minutes. Meanwhile, beat the sour cream with sugar.
2. After 30 minutes, put gelatin on fire and heat until completely dissolved (without bringing to a boil). Then pour sour cream into the gelatin in a thin stream, stirring constantly. We cover deep dishes with cling film, put strawberries and kiwi, cut into 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 mold in the refrigerator for 2 hours.
3. Then we take out the cake from the refrigerator and gently turn it over onto a dish.
Advice: put the berries and biscuit in a mold in advance, and then immediately pour sour cream with gelatin, since the mass quickly thickens and may not flow everywhere later.

Mojito non-alcoholic

Ingredients for 1 serving:
Fresh mint 10 g
Lime ½ pieces
Sprite 150g
Ice

Preparation:
1. Cut the lime and put it in the glass.
2. Add mint, cane sugar and knead.
3. Add ice crumbs and transfer the mixture to a shaker. Whisk.
4. Transfer to a glass and fill with 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

Preparation:
1. Wash the lemons well.
2. Slice the lemons and place 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 wedges.
It is important to use cold water, otherwise the drink will taste bitter.

Lemon cucumber ice cream

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

Ingredients:
- 1 cup of cucumber, cut into strips;
- juice of 1 lemon;
- 2 glasses of water;
- sugar or honey;
- ice cream sticks

Preparation:
1. Take a plastic container and pour water into it. Cut the lemon in half and squeeze the juice into the water.
2. Add sugar or honey to taste.
3. Fill ice cream molds 2/3 full with lemonade. Place 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 the chopped cucumber to the iced baking dish. Stir. Insert the stick into the mold. Place the molds in the refrigerator for 3-4 hours until they freeze completely.

Apple souffle "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! Can be served in bowls or poured into large forms 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 tablespoons
100 ml of water
¼ tsp soda
¼ tsp citric acid (or 0.5 tsp lemon juice
vanillin - on the tip of a knife

Preparation:
1. Peel and seed the apples and cut them into cubes. We shift the apples into a saucepan, add 4 tbsp. apple juice and simmer under a lid over low heat until soft, cool.
2. Soak gelatin in 150 ml of juice and leave to swell. Mix sugar, water and vanillin in a saucepan and stirring occasionally, 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. Begin to beat in a separate bowl. sugar syrup pouring a thin stream of gelatin. 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 the baking soda, beat for another 2 minutes and begin to add one spoon at a time. applesauce while continuing to beat.
6. Add the applesauce
7. Put the soufflé in the molds and put them in the refrigerator for 2 - 3 hours.

Strawberries in batter

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

Preparation:
Mix flour in a bowl, melted butter, well-whipped protein, beer and cognac. Dip each berry in batter and fry in vegetable oil. Sprinkle with powdered sugar before serving.

Strawberry cottage cheese cake

Ingredients:
400 g strawberries
200 g flour
250 g of cottage cheese,
2 tbsp natural yoghurt,
2 tbsp semolina,
1 egg,
2 tbsp cocoa,
100 g softened butter
150 g sugar
5 g gelatin
1 bag of vanillin,
a pinch of salt.

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

Strawberry pudding

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

Preparation:
Combine sugar, milk, starch and salt together and cook, stirring continuously, over low heat until thickened. Then add vanilla sugar and stir again. Cool the resulting pudding, mix with mashed strawberries and sprinkle with chopped nuts.

Orange and lemon sorbet

Sorbet is a frozen fruit juice... Today we offer you to prepare orange and lemon sorbet for your loved ones.

Ingredients:
orange - 2 pieces
lemon - 2 pieces
egg white - 2 pcs
sugar - 6 tbsp. l.

Preparation:
Wash oranges and lemons. Cut off the top of each fruit. Using a spoon, taking care not to damage the peel, remove the pulp from the oranges and lemons, arrange in separate bowls. Set aside the peel.
Dilute sugar in 150 ml of water, put on fire, bring to a boil, remove from heat. Allow to cool and place in the refrigerator for 10 minutes. Rub, without mixing, the pulp of oranges and lemons through a sieve. Add sugar syrup evenly to each puree, mix.
Beat the whites until fluffy. Add half of the whipped proteins to orange mixture, the rest - in lemon; mix. Place the sorbet bowls in freezer for 3 hours. Every 30 min. the sorbet must be mixed with a fork. Put the finished orange and lemon sorbet into the preserved peel. Place in refrigerator before serving.

Banana casserole

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

Ingredients:
4 ripe banana
1 cup powdered sugar
1 small baguette
250 ml coconut milk
2 cm fresh root ginger
vanilla stick
grated zest of 0.5 lime
4 tbsp. l. melted butter
2 tbsp. l. vegetable oil
2 tbsp. l. coconut flakes

Preparation:
Peel the bananas, cut each half lengthwise and then cut each half lengthwise into 2 pieces. Heat vegetable oil in a frying pan and fry bananas on all sides, for 2 minutes.
Peel the ginger root, chop finely. Cut the vanilla stick, remove the seeds. Stir half the powdered sugar with the bananas, add the remaining half to the coconut milk along with the vanilla stick and ginger.
Put the coconut milk on fire and heat until the powdered sugar is completely dissolved. Add lime zest, heat the milk for another 2 minutes, and remove from heat.
Cut the baguette into thin slices and pour copiously with coconut milk.
Preheat the 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 form is filled, the last layer should be made of bread. Drizzle the remaining butter over the casserole and bake for 1 tsp.
Coconut flakes fry, 1-2 minutes, in a dry frying pan. Allow the casserole to cool, turn over onto a serving dish and remove the mold. Sprinkle coconut on the casserole.

Dumplings with strawberries

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

Preparation:
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 5-6 cm in diameter. In the center of each circle, place the strawberries, previously cut into quarters, add sugar to taste and tightly blind the edges so that the juice does not leak out of the dumpling during cooking. Boil the dumplings in salted water until tender. Serve with sour cream.

Fruit jelly

It's very easy to prepare!
According to the recipe, you can make jelly not only from raspberries, but also from strawberries, currants or plums. Vegetable gelatin pectin (from the peel of apples or oranges) or agar (from red algae) can be found in specialty stores as alternative gelling agents. Please note that they have varying degrees of gelling, so please follow the instructions on the packaging. If you are sorry to throw away the fruit pulp, then do not squeeze the juice in cheesecloth. Jam is prepared in the same way.
Rinse raspberries (1 kg), add 250 ml of water and cook for a few minutes.
Line the colander with gauze, put it on a bowl and lay out the mass.
Let the juice drain, then squeeze the mass in gauze. Collect the juice in a bowl.
Add water to the resulting syrup to make 1 liter. Pour into a saucepan.
Mix the package "Zhelfix 2 + 1" with 2 tablespoons, tablespoons of sugar and add to the pan, mix. Bring to a boil, stirring occasionally. Add 0.5 kg of sugar and cook for another 1 minute. Pour immediately into 6 heated jars, close and let cool.

Strawberry pastila

Ingredients:
700 g strawberries
40 sheets of fresh basil,
½ glass of sugar
1 tbsp lemon juice.

Preparation:
Combine the strawberries with the rest of the ingredients in a blender. Strain through a sieve to remove the large basil leaves, add 1 tsp. water and cook over low heat, stirring constantly, until thickened. Then put it on parchment paper into a baking dish, smooth the hot marshmallow over the entire surface of the form, place in the oven and bake at 100 ° C, slowly drying until the marshmallow thickens. Ready marshmallow remove from oven, roll up and store in a cool dry place.

Fried watermelon with cheese and ham

We suggest trying a summer grilled watermelon dish with cheese and ham. Is this an appetizer? Dessert? Who cares ... the main thing is delicious!

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

Preparation:
1. Preheat the grill to 250 ° - 300 ° (medium-high temperature);
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 greasing hot pans), sprinkle with salt and pepper;
4. Grill the watermelon pieces for 1 minute on each side;
5. Cut the ham into thin strips (or buy chopped immediately). Cut the cheese into small cubes;
6. For each fried slice of watermelon, put a slice or two of ham, a couple of slices of cheese, garnish with basil leaves. Drizzle with balsamic vinegar on top and serve immediately.
This dish is especially tasty when hot!

Aromatic peppermint oil

For 3 bottles- I advise you to cook
Fresh mint, high quality vegetable oil (such as olive or sunflower oil)
Wash the mint, dry it, place it in clean, dried bottles (fill the container halfway).
Cover with vegetable oil and cork. Leave to infuse warm for 1 week. Store in a cool, dark place. The oil is suitable for all dishes with mint added. This recipe can also be used to make oil infused with basil, dill and other herbs.

Summer drinks based on chilled coffee

In the summer heat, you just want to drink something chilled. Cold espresso drinks 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 crumb frappe, pour in the tonic, pour in the chilled espresso. Decorate with mint and lime.

Bumble

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

Frappé

Ingredients: Espresso, milk 100 ml, crumb frappe. Syrup to taste.
Recipe: In a shaker, chill the espresso with milk and 3 ice cubes, then pour into a glass filled with frappe crumbs.

Ice latte with syrup

Ingredients: Strawberry syrup 20 ml, ice, whipped milk foam, espresso.
Recipe: Pour into the glass one by one to preserve the layers.