Greetings! This time, the article will be about the summer menu. I have collected some recipes. Nothing complicated, it simple meals that can be prepared in the home kitchen.

I will give a description of the process, ingredients and try to depict the result as clearly as possible, what should happen. We open summer season: move on to vegetables and fruits.

A small introduction

There will be two types of dishes in the article. Personally, I love meat in any form, but I really respect vegetarians, their conscious position. In order not to offend anyone, I picked up recipes with both meat and vegetable flavors.

Let's start with salads

Recipe one, vegetarian

It was borrowed from the "Collection of recipes" for 1982. The book gives a complete list of components and method of preparation. There is not only a beautiful name. In cookbooks of this type, they didn’t come up with a name, it was more important to give accurate information about the dish. Let's fix the situation. Let's call the salad "Sour". Not very elegant, but clear.

Ingredients:

• Young potatoes - 120 grams (we consider already boiled). Simply put, these are two medium potatoes.
• Fresh cucumber - 170 gr. About two or three, depending on the size.
• Fresh tomatoes - 160 grams. I took one good tomato.
• Green onions - 120 gr., A bunch to fit in the hand.
• Canned green pea- 80g., You can also fresh, just need to choose a very soft one.
• Sour cream for dressing.
• For decoration - 3 boiled eggs.

Cooking process

You can’t imagine easier: cut boiled potatoes and cucumbers into slices; tomatoes - slices; finely chop the green onion; add peas; top with sour cream. Decorate the finished salad on top with halves of a boiled egg.

My review

The salad is really hearty, like a vinaigrette. I liked it especially when chicken eggs replaced with quail and sour cream for mayonnaise (I have a love for mayonnaise).

Recipe two, liver salad

Sharing from my family's homemade recipes. Salad of unpretentious ingredients, but let's call it "Useful". The main component is the liver, which is naturally very useful, plus vegetables. Preparing is easy and I will share a little secret on how to improve the taste of the liver, if someone does not like a specific aftertaste.

So we take:

• Fresh liver - 0.5 kg will be enough. Can be pork/chicken/beef. I prefer pork, it's softer and easier to cook. Chicken can fail if it is suddenly poorly cleaned, an unpleasant taste of bitterness appears.
• Fresh apple - 1 pc. Red/green doesn't matter, some sour variety is better.
• Plain fresh cucumber.
• Boiled chicken eggs - 3 pcs.
• For dressing - sour cream or mayonnaise, you can also oil, olive or vegetable.

Cooking process

We take a raw liver, do not boil it. Cut into cubes / slices of about 4 cm. Heat the pan well (this is important) and add vegetable oil. Pieces of the liver are sent to a plate with flour, rolled and thrown only into a heated pan, so it is necessary that the liver is juicy and not hard. Fry on both sides and only when a golden crust appears, you can add salt, add a pinch of sugar and lightly sprinkle with ground coriander (seasoning). Fry no more than 10 minutes total.

Grate the apple on a coarse grater; cut the cucumber as you like, but not very large. But boiled eggs can be larger. Next is the serving option: in layers or mix all the ingredients, here it’s how convenient the hostess is. Season with sauce/mayonnaise or oil. I do not salt the finished salad, but this is a matter of taste. What is good about my “Useful”, that you can play around with the components, the basis is the liver, and then what is enough imagination for. I also sometimes add grated cheese, if suddenly, there is one in the refrigerator.

Let's move on to the first meal.

cauliflower cheese soup recipe

Perfect for a summer menu. Light soup, delicious both hot and cold. There are a lot of varieties of cheese soups. I chose the simplest one.

Compound

• Cauliflower - one fork / inflorescence.
• Green peas - 200 gr. Fresh is best, canned as well.
• Potatoes - 5 pcs.
• Processed cheese - 2 pieces.
• Cream - 100 gr. This is for gourmets, you can do without them.

We take a family saucepan, I have a three-liter one. Separately, weld the cauliflower (whole): in boiling, salted water for no more than 10 minutes. Cool and disassemble the cabbage into small inflorescences. Further in order: potatoes are sent to the pan first (cubed or garlic). When the potatoes are ready, add the cauliflower and green peas. Separately, we prepare the dressing: dissolve the processed cheese in a small amount of hot water. At the end of cooking, pour the cheese dressing into the soup. Do not boil too much, a couple of minutes will be enough. If desired, you can add herbs and cream.

My mark

Great recipe, very easy to make and doesn't take long. Nuance: processed cheese must be chosen good quality, not a cheese product. Otherwise, instead of a delicate taste, you get an unpleasant floury aftertaste.

cold borscht recipe

From the same book "Collection of Recipes". The recipe is unusual, this is not a traditional borscht. And yet, I chose him. It’s easy to prepare, but I’ll share my impressions about the deliciousness of the dish a little later.

We'll need

• Beets - 200 gr, about 2 things (rather big).
• Carrots - 50 gr.
• Green onions - 50 grams (I took a small bunch).
• Fresh cucumbers - 125 gr.
• Boiled eggs - 2 pcs.
• Sugar - 10 gr.
• Vinegar - 16 gr (3%).
• Water - 800 gr.

This is a detailed bookmark calculation. The first time I cooked like this, to understand how you can play with taste.

Cooking method

Cut beets and carrots into strips. Sprinkle beets with vinegar and simmer until tender (stew with water). Carrots are also allowed separately. In hot water, add beets, carrots, sugar, salt and bring to a boil. Cool down. The soup is almost ready. The rest of the ingredients are seasoned just before eating: chopped cucumbers, green onions, eggs and sour cream.

My impressions

Delicious and unusual. I haven’t eaten borsch with cucumbers yet, if I had been offered somewhere, and I didn’t cook it myself, I would hardly have agreed. Well, now I can recommend. For a change go. It's easy to prepare. And yet, you can cook the same borscht with meat.

Main dishes

Let's start with vegetable stew

There are many recipes for this dish. In my kitchen, the stew is prepared with all the vegetables that have been purchased and brought home. Fortunately, in the summer there are enough vitamin ingredients both in stores and on the market.

My recipe

• Onion - 2 pcs.
• Carrot - 1 large.
• Zucchini - 3-4 medium.
• Tomatoes - 2 pcs.
• Sweet pepper - 4 peppercorns.
• Rice - 1 cup.

Cooking method

I take a large saucepan (deep frying pan with a handle). I fry onions and carrots, add zucchini, diced and sweet peppers in half rings. Simmer for 10 minutes, then add tomato slices and rice. I fill it with water to cover the top by a centimeter. Cooking must be done on low heat.

I love to cook summer stew, not troublesome, tasty and satisfying. You can add grated cheese (preferably hard), seafood, in general, dream up.

The second dish is stuffed zucchini

We will cook young zucchini with minced meat. Similar recipes are often found on culinary sites, but we will do it a little differently. I share my personal recipe.

What will we cook from?

• Zucchini - 2-3 things, always young with a thin skin.
• Onion - 1 pc.
• Carrot - 1 pc.
• Minced meat - 0.5 kg. You can take pork / beef / chicken. I prefer cooking with minced chicken. The taste is softer.
• Cheese -200g.

So let's get started

We cut the zucchini into several pieces of 7-8 cm each (it is better to choose zucchini of the same size for the dish). These will be our vegetable cups. Carefully remove the core with a knife, but leave the bottom at the cup.

Prepare the filling: chop the onion, grate the carrots, mix and fry in vegetable oil. Add frying to raw minced meat, salt. eggs in minced meat I don't add, ever.

We heat the oven to 200 degrees. While the heating process is in progress, we stuff the vegetable cups with minced meat. On a baking sheet with sides or a high frying pan (greased with vegetable oil), we tightly set the stuffed zucchini so that they stand together and do not fall. We send for baking for about 20-30 minutes, no more. It is necessary, of course, to look, as soon as a golden crust appears on top, we take out a baking sheet and sprinkle the cups with grated cheese. And put it in the oven for another 5 minutes.

You can serve the finished dish with sour cream, for me it is better with mayonnaise. It turns out very tasty. I love the combination of chicken and zucchini. The cheese adds its own touch. Try to cook, you won't regret it.

And finally, dessert.

I'll tell you how to cook apple Sambuk. According to the same recipe, you can make plum.

Ingredients

• Apples or plums - 800 gr.
• Sugar - 200 gr.
• Gelatin - 15 gr.
• Eggs -2 pcs (only proteins).
• Water for gelatin - 420 gr.

Process

Place seeded apples or pitted plums on a baking sheet and bake in the oven with a little water. Cool the baked fruit and puree until smooth. Add sugar, egg whites and beat with a blender (did not try a mixer) until fluffy. Prepare gelatin: dissolve in water and in a water bath, stirring constantly, bring to complete dissolution. The final stage: gently, in a thin stream, pour the gelatin into the fruit mass, while not forgetting to stir quickly with a whisk. Pour Sambuc into molds and refrigerate. As soon as the gelatin hardens well, you can taste it.

Dessert is unusual. This is neither mousse nor jelly. This is Sambuk. Try to cook, baked fruits are 100% healthy and digest better.

Well, that's the whole collection of my simple recipes. Enjoy your meal and good mood!

Your Glasha.

1225

Summer is a special time when you don’t want to spend too much time preparing heavy meals, but at the same time you want to please loved ones with delicious and light meals from seasonal products. Summer menu suggests the presence of greens, seasonal vegetables and fruits. Many have dachas, which means that seasonal vegetables are always on the table, literally "from the garden." For those who do not have their own garden, markets and weekend vegetable bazaars come to the rescue, where all their favorites are sold. fresh vegetables, berries and fruits. Try to consume as much fresh food as possible, prepare healthy and tasty dishes from them that will bring joy and benefit to your body.

In the summer you want lightness. You should definitely start your day with breakfast. But instead of heavy meals, let's prepare something light and very healthy. Nutritionists advise to include any cereal dish in your breakfast. For example, oatmeal in milk with the addition of a handful of fresh berries. Next come fermented milk products (cottage cheese or yogurt) and a drink. A light omelet with cucumbers or tomatoes with fresh herbs will be a great start to a hard day. And if you want to pamper yourself, cook fragrant vanilla cheesecakes with fresh berry sauce. Here is our version of a delicious and healthy breakfast.

Toast with scrambled eggs and tomatoes

Ingredients:

• eggs 3 pcs.
• butter 30 g.
• sour cream 1 tbsp. l.
• bread 2 slices
• fresh fleshy tomatoes 2 pcs.
• green onion 2 feathers
• dill greens to taste
• salt pepper
• vegetable oil

Cooking method: Cut the tomatoes. Heat a small amount of vegetable oil in a frying pan, put the tomatoes. Salt, pepper and fry until browned. Dry the slices of bread in a toaster or pan. Crack the eggs into a cold skillet. Add the butter, put on low heat and, stirring vigorously, fry for 1.5 minutes. Then add sour cream and stir. Add salt, pepper and chopped onion with dill. Remove skillet from heat or bring to desired consistency. To serve, sprinkle the toast with vegetable oil, lay out the scrambled eggs, pour the tomatoes on top. Pepper and serve.

Yogurt with fruit puree

Ingredients:

• strawberries 100 g
• apricots or peaches 100 g.
• natural yoghurt 300 g
• powdered sugar 1 tbsp. l.
• cookies 4 slices

Cooking method: Puree strawberries and peaches (apricots) separately. Separately mix yogurt and powdered sugar. Fill the glass with strawberry puree to a third of the height, then pour in the yogurt, put the peach puree on top. Sprinkle with crushed biscuits and serve.

In the summer, a serving of fresh salad or vegetable starters can be the main treat for lunch or dinner. And if it is also a healthy salad that will help keep the waist, it is impossible to resist.

Summer fitness salad

Ingredients:

• young zucchini 1 pc.
• orange 1 pc.
• grapefruit 1 pc.
• arugula 1 bunch
• leaf lettuce 1 bunch
• basil 3 sprigs
• olive oil 1 tsp
• pomegranate 1 pc.

Cooking method: Wash the zucchini, cut into rings and bake in the oven at 190 degrees for 15 minutes. Cool down. Peel orange and grapefruit from the peel, white films, remove the seeds. Cut the pulp into thin strips. Cut the washed pomegranate in half and select the grains. Wash the arugula, leaf lettuce and basil, finely chop. Put zucchini, herbs, orange and grapefruit on a plate. Sprinkle with pomegranate seeds and drizzle with olive oil.

Another delicious and healthy summer salad. Spicy herbs give dishes a special flavor, use them as often as possible in summer.

Salad with vegetables and spinach

Ingredients:

• tomatoes 2 pcs.
• red pepper 1 pc.
• yellow pepper 1 pc.
• feta cheese 100 g
• garlic 1 clove
• onion 1 PC.
• salt pepper
• wine vinegar 2 tbsp. l.
• soy sauce 2 tbsp. l.
• salad spinach 1 bunch
• green basil 1 sprig

Cooking method: Wash spinach, cut. Wash vegetables, remove seeds and membranes from peppers. Tomatoes, peppers, peeled onions and cheese cut into cubes. Peel the garlic and pass through a press. Wash the basil and pick with your hands, leaving a few leaves for decoration. Mix all ingredients, add salt and pepper. For dressing, mix oil, vinegar and soy sauce separately. Pour dressing over salad and mix.
Soup will help quench your thirst and saturate on a hot day. We all know and love summer soups - okroshka, beetroot soup and botvinia. Today we offer a delicious gazpacho recipe.

Gazpacho with mozzarella

Ingredients:

• ripe tomatoes 500 g
• onion 1 pc.
• Bulgarian sweet pepper 1 pc.
• garlic 1 clove
• mozzarella balls 150 g.
• tomato juice 2 cups
• salt pepper
• basil

Cooking method: Scald the tomatoes and remove the skin. Pepper, onion and tomatoes cut into cubes. Peel the garlic, pass through a press. Pour the tomato juice into the vegetables and beat everything well with a blender. Season with a mixture of salt and pepper. Divide the soup between bowls and place a few balls of mozzarella on each bowl. Garnish with basil leaves and serve.

And if you want hot soup, then cook vegetable soup with cabbage.

summer vegetable soup

Ingredients:

• cauliflower 1 head
• potatoes 300 g
• carrots 2 pcs.
• young green peas 100 g
• onion 1 pc.
• sweet pepper 1 pod
• olive oil 2 tbsp. l.
• cilantro, parsley
• salt pepper

Cooking method: Cut the cabbage into pieces. Peel potatoes and carrots, cut into slices. Clean the green peas from the pods. Finely chop the onion. Bell pepper cut into strips. Heat the oil in a saucepan and fry the onion. Add carrots and peppers, fry for 7 minutes. Pour in 1.5 liters of water and bring to a boil. Put potatoes, cauliflower and cook for 15 minutes. Chop greens. Put the peas, half of the greens in a saucepan with vegetables, salt, pepper and cook for 5 minutes. Divide the soup between bowls, adding the remaining herbs to each.

Vegetable casserole with cheese

Ingredients:

• green onion 1 bunch
• garlic 2 cloves
• butter 2 tbsp. l.
• capers 1 tbsp. l.
• dried thyme 1 tsp
• cream 400 ml.
• new potatoes 500 g
• zucchini 1 pc.
• tomatoes 5 pcs.
• grated nutmeg
• grated cheese

Cooking method: Heat a small amount of vegetable oil in a frying pan. Chop the green onion and garlic and put in a pan, lightly fry. Finely chop the capers, mix with thyme and cream, season. Cut potatoes, zucchini and tomatoes into circles. Place the vegetables in an oiled dish. Sprinkle with onion and garlic and pour over the cream. Salt, pepper, season with nutmeg, sprinkle with grated cheese and bake for about an hour at 180 degrees.

If you like fish or poultry, and even meat, in summer it is best to cook it on fire. If this is not possible, bake it in the oven in foil or a bag. And as a side dish for fish, meat or chicken, you can cook fragrant risotto with green peas.

Risotto with green peas

Ingredients:

• onion 1 pc.
• cherry tomatoes 125 g.
• butter 6 tbsp. l.
• olive oil 2 tbsp. l.
• rice for risotto 400 g
• vegetable broth 1 liter
• saffron in threads 1 sachet
• green peas 200 g
• parmesan 75 g.

Cooking method: Cut the cherry tomatoes in half, finely chop the onion. In a frying pan, heat 2 tbsp. l. butter and olive oil, put the onion and fry it lightly. Add rice and fry everything together, stirring, until translucent. Gradually, while stirring, pour in the boiling broth. Let it soak in before adding the next batch. Pour the saffron with water, let it brew, then pour through a sieve into the risotto. Salt, pepper and cook the risotto for 20 minutes, stirring constantly. 5 minutes before readiness put green peas. Grate the cheese, mix half the cheese and butter with the risotto. Add tomatoes. Divide the risotto among bowls, sprinkle with the remaining cheese and serve.

Zucchini with mozzarella

Ingredients:

• young zucchini 4 pcs.
• cherry tomatoes 300 g
• mozzarella in balls
• olive oil 8 tbsp. l.
• garlic 2 cloves
• green basil 50 g.
• grated cheese 4 tbsp. l.
• Pine nuts
• salt pepper

Cooking method: Cut zucchini in half. Remove the pulp carefully with a spoon and cut into cubes. Preheat the oven to 200 degrees. Fry the zucchini in a frying pan with oil, salt and pepper, transfer to a fireproof dish. Top with zucchini pulp, tomatoes and mozzarella balls. Place the zucchini dish in the oven and bake for 10 minutes. For the sauce, peel and chop the garlic. In a blender, put the basil leaves, garlic, remaining butter, cheese and nuts, chop. Put the prepared zucchini on plates, pour over the sauce and serve.

Delicious and healthy lemonade will help quench your thirst in summer. Black currants will ripen very soon, which is ideal for making lemonade.

Blackcurrant lemonade

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

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

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

Strawberry Shrimp Salad

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

Cooking:
Cut strawberries. Grate the zest of 1 lemon, squeeze the juice from both lemons. Peel the avocado, remove the core, cut the flesh into thin strips, which are cut in half and sprinkle with lemon juice. Combine strawberries, avocado and shrimp. Mix vegetable oil, vinegar, salt, pepper and sugar and pour over the salad with this mixture. Mix yogurt with lemon zest and season the salad with this sauce. Garnish the finished dish with basil leaves.

Tomato carpaccio

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

Cooking:
Wash the tomatoes, make cross cuts on them and pour boiling water for a few seconds. Then immediately dip them in cold water and remove the peel. Cut the olives in half lengthwise, cut the onion into rings, and cut the tomatoes into 4 parts, remove partitions and seeds from them. Put the tomatoes inside down on a flat plate, place another plate on top of the tomatoes and place a jar filled with water on top, leave the tomatoes in this state for 15-20 minutes. At this time, make a dressing with vegetable oil, lemon juice, honey, salt, basil, pepper and garlic, passed through a press. Put the “petals” of tomatoes on the dish, put onion rings and olives on top, if there is a sprig of basil, you can decorate the finished salad with it. Pour dressing over salad and serve.

Warm summer eggplant salad

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

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

Summer salad with tuna, cucumbers and arugula

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

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

Cooking:
1. We take out the tuna from the jar and put it on a napkin so that the excess juice is stacked and absorbed into it. Peel the cucumbers and thinly cut into round slices. We also cut the tomato into thin round slices. Boil the egg, peel and cut into four slices. Attention, the egg does not require refrigeration, it must remain warm. Peel the onion and cut into rings. If it seems that the onion is bitter, then you can soak it a little, but so that it does not become soft.
2. Take a large plate. Put lettuce or arugula leaves on the bottom, put cucumber slices in a circle, put a tomato in the middle, onion on it, and put tuna on top, decorate with warm egg slices. As a salad dressing, I prefer to use tuna juice, as well as garlic vinegar.

Sorrel soup

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

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

Cooking method:
1. Rinse the meat, pour cold water, salt and cook until tender for 1-2 hours, constantly removing the resulting foam for the transparency of the broth.
2. Dip the diced potatoes into the hot broth and cook for 15-20 minutes.
3. Cut carrots and onions and fry in vegetable oil.
4. Rinse the sorrel and parsley, and chop rather finely.
5. Melt a piece of butter in a small saucepan, add a little meat broth and put chopped sorrel with parsley. Dip the sorrel, stirring constantly for about 5 minutes.
6. Add to the broth with potatoes: sorrel and carrots with onions
7. Season with ground pepper, quickly bring to a boil and immediately remove from heat.
8. Serve the soup hot, adding a spoonful of sour cream and half a boiled egg.
It will also be very tasty if you add a little lemon juice. The taste becomes richer, more fun!

Buckwheat pancakes with honey

Buckwheat porridge can be called one of the most delicious and popular. And what is it like ... Pilaf, kissels are prepared from buckwheat, pancakes or pancakes are baked. Today we invite you to try making buckwheat pancakes with honey.

Ingredients:
1 tbsp olive oil (can be replaced with refined vegetable oil)
eggs - 1 pc.
1 and 1/4 cups flour
2 tbsp. l. honey
1/2 tsp soda
1 lemon wedge, squeezed juice
salt - 1/4 tsp
1.5 cups cold milk
buckwheat flakes - 1/2 cup

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

Cream of pumpkin and spinach soup

Ingredients:
- 500 gr. pumpkins
- ½ package (350 g) Millefeuille spinach in leaves
– 3 apples
- 2 carrots
- 2 slices of black bread
- 3 tbsp. l. olive oil
- Salt, pepper (to taste)

Cooking method:
1. Peel the pumpkin and cut into cubes. Also chop the apple and carrot. Boil everything until tender, grind with a blender and add salt and pepper to taste.
2. Defrost and squeeze spinach first. Fry it in olive oil and beat it in a blender.
3. Prepare the croutons: thinly slice the bread and dry it for 10-15 minutes in an oven preheated to 70-90 0C.
4. Pour spinach soup on one side of the plate, pumpkin soup on the other side at the same time. Pour a "thread" of olive oil. Serve with croutons.
(Photo: Slava Pozdnyakov. All rights reserved by Bonduelle-Kuban LLC)

Ratatouille

Ingredients:
eggplant 2 pcs. total weight 700 g
zucchini (or zucchini) 2 pcs. total weight 700 g
tomatoes-1kg
Bulgarian pepper-2 pcs.
onion 1-2 pcs.
olive oil-2 tbsp.
garlic - 2-3 cloves
herbs, basil and thyme,
salt - to taste
pepper - to taste

Cooking:
Bake the peppers for the sauce. To do this, put the peppers in a baking bag and put in an oven preheated to 180 degrees for 30-40 minutes.
Cut the eggplant into circles, salt and leave for 15-20 minutes. Then rinse them under cold water and dry on a paper towel.
Cut zucchini into slices.
Tomatoes (700 g) cut into circles.
In a frying pan, sauté finely chopped onions in a little olive oil.
Remove the skin from the remaining tomatoes. To do this, you need to make a cruciform incision on the tomatoes and pour boiling water over them for a few minutes. After that, the skin will come off very easily. Cut the tomatoes into cubes and add to the pan with the onions.
Add peeled and chopped peppers.
Simmer everything for 5-7 minutes, and then chop in a blender. You may not grind.
Pour the prepared sauce into the bottom of the mold.
Alternating, lay out eggplant, zucchini and tomato slices in the form.
Separately grind the garlic with salt, add olive oil, herbs and spices to taste. Mix everything well. Pour over the vegetables.
Cover with foil and put in the oven for 20 minutes. Then remove the foil and bake for another 15-20 minutes. Ready!

Juicy summer pizza

Ingredients for 4 servings:
250 g flour, 1 pinch of salt and sugar, 1 bag of dry yeast, 7 tablespoons of olive oil, 2 onions, 500 g of cherry tomatoes, 1-2 tablespoons of tomato paste, 1 tsp. a spoonful of oregano, ground black pepper, grated cheese, basil leaves

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

Dorado with herbs and lemon

Ingredients for 2 servings:
1 chopped sea bream, 1 clove of garlic, 2 table spoons of olive oil, 1 table spoon breadcrumbs, 1 table, a spoonful of chopped herbs (thyme, lemon balm), salt, ground black pepper, 1 lemon

Cooking:
Wash and dry the fish. Chop the garlic. Mix oil with breadcrumbs, herbs and garlic, salt and pepper.
Wash the lemon, cut into circles, and then - in half.
Place the fish on a baking sheet lined with baking paper. Make cuts on the top of the fish, salt. Insert a slice of lemon into each incision.
Sprinkle the fish with herb breadcrumbs and fry in the oven for 20-30 minutes at 200 °C.

Lavash with herbs

Ingredients for 4 servings:
15 g of yeast, 1/2 teaspoon of honey, 300 g of flour, 1 teaspoon of salt, 6 tablespoons of water and olive oil, 1/8 liter of white wine, 1 bunch of herbs, 2 tablespoons of a mixture of herb seeds ( coriander, dill, lovage), a few leaves of sage and rosemary

Cooking:
Mix the yeast with honey in a cup, let it brew for 10 minutes, then stir until a liquid consistency. Wash, dry and chop the herbs.
Sift the flour onto a board, make a well in the middle and pour in the yeast. Mix everything well.
Add salt, water, oil, wine, chopped herbs and seeds. Knead the dough and let it rise (40 min).
Roll out the dough into a cake. Arrange sage and rosemary leaves on top. Brush the cake with olive oil. Let rise for another 15 minutes, then bake in the oven at 200 ° C until golden brown, about 20 minutes.

Trout with mint on red onion

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

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

Fruit salad with yogurt

Ingredients:
200 gr. fresh cherry,
2 apples

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

Cooking:
Rinse the cherries well and remove the pits from them. Peel apples and pears and remove the core. Cut apples and pears into small cubes, sprinkle with 2 tsp. lemon juice, sprinkle with powdered sugar. Add the cherries to the apples and pears and mix gently, being careful not to crush the cherries. Whip the cream with vanilla sugar until foamy, while continuing to beat, add the yogurt and the remaining lemon juice. Put the salad in bowls and garnish with whipped cream and yogurt.

Ricotta parfait with mango and lime

Ingredients for 4 servings:
Mango -2 pieces
Sugar -1 tablespoon
Grated lime zest - ½ teaspoon
Lime juice - 1 tablespoon
Ricotta cheese -1.5 cups

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

Pomegranate parfait

Ingredients for 6 servings:
Pomegranate seeds 1 cup
Pomegranate juice ⅔ cup
Lemon juice 1 tablespoon
Milk 275 ml
Vanilla pod 1 piece
Cream 30% 75 ml
Chicken egg 1 piece
Egg yolk 1 piece
Sugar ⅓ cup
Corn starch (maize) 1.5 tablespoons
Butter 1 tablespoon

Cooking:
1. For jelly, mix 2 tablespoons of sugar, 2 teaspoons of cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice, stir. Bring to a boil over medium heat and cook, stirring, for about 5 minutes. Pour into a small bowl. Refrigerate while you prepare the pudding.
2. For pudding, combine milk and cream in a saucepan. Deseed vanilla pod (or add vanilla extract). Bring to a boil over medium heat. Remove from heat, cover and let cool for 5 minutes.
3. In the meantime, beat the egg, egg yolk, 1/3 cup sugar and 1.5 tablespoons cornstarch in a medium bowl.
4. Carefully fold 1/3 of the milk mixture into the eggs while whisking. And pour everything into a saucepan with heated milk and cream.
5. Cook over medium heat, whisking constantly, until mixture thickens, 2 to 3 minutes. Remove from heat and add oil.
6. For the parfait, divide the pomegranate jelly between serving forms, filling the container 3/4 full. Put the pudding on top. Cover each mold with cling film and refrigerate at least 3 hours.
7. Use pomegranate seeds and mint sprigs for decoration.

Summer berry dessert

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

Cooking:
1. Pour gelatin into a small saucepan, pour 0.5 cups of cold water, leave for 30 minutes. Meanwhile, beat sour cream with sugar.
2. After 30 minutes, put the gelatin on the fire and heat until completely dissolved (without boiling). Then pour sour cream into gelatin in a thin stream, stirring constantly. We cover a deep dish with cling film, put strawberries and kiwi sliced ​​\u200b\u200bin halves on the bottom, then a layer of biscuit broken into pieces, then again a layer of berries and a layer of biscuit. Pour everything with a mixture of sour cream and gelatin, put the form in the refrigerator for 2 hours.
3. After we take out the cake from the refrigerator and carefully turn it over onto a dish.
Tip: put the berries and biscuit in advance in a mold, and then immediately pour sour cream with gelatin, as the mass thickens quickly and may subsequently not leak everywhere.

Mojito non-alcoholic

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

Cooking:
1. Cut the lime and put it in a glass.
2. Add mint, cane sugar and knead.
3. Add ice crumbs and transfer the mixture to a shaker. We beat.
4. We shift into a glass and fill it with a sprite.
5. Decorate the cocktail with a mint leaf and lime - the drink is ready.

Quick Lemonade

Ingredients for 4 servings:
Lemons 2 pieces
Sugar 200 g
Water 750 ml
Ice 6 pieces

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

Lemon cucumber ice cream

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

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

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

Apple soufflé "Cloud"

This soufflé can be added to cakes or served with any toppings or syrups. This soufflé can be made in large quantities, as it flies away just instantly! It can be served in bowls or poured into large molds, and then cut into small pieces.
Cooking time: 30 minutes + cooling

Ingredients for 6 servings:
600 g apples
20 g gelatin
150 g sugar
150 ml apple juice + 4 tbsp.
100 ml water
¼ tsp soda
¼ tsp citric acid (or 0.5 tsp lemon juice
vanillin - on the tip of a knife

Cooking:
1. Apples are peeled and seeds and cut into cubes. We shift the apples into a saucepan, add 4 tbsp. apple juice and simmer covered over low heat until soft, cool.
2. Soak gelatin in 150 ml of juice and leave to swell. We mix sugar, water and vanillin in a saucepan and occasionally stirring, simmer the syrup over low heat, cool. Dissolve the soaked gelatin over low heat until completely dissolved, cool slightly. Grind the cooled apples in a blender until puree.
3. In a separate bowl, we begin to beat the sugar syrup, pouring gelatin in a thin stream. Beat the mass for 5 minutes, then add citric acid diluted in 0.5 tsp. water, beat for 2 minutes.
4. Add citric acid
5. Then add soda, beat for another 2 minutes and start adding applesauce one spoon at a time, continuing to beat.
6. Add applesauce
7. We lay out the soufflé in molds and send it to the refrigerator for 2 to 3 hours.

Strawberries in batter

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

Cooking:
Mix flour 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 cake with cottage cheese

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

Cooking:
Mix together butter, yogurt and egg yolk. Stirring constantly, gradually pour 150 g of flour and cocoa into the resulting mixture, knead the dough, make a ball out of it and put it in the refrigerator for 30 minutes. Then roll out, put in a baking dish, greased with butter. Make the sides and pierce the dough in several places with a fork. For the filling, mix cottage cheese, sugar, semolina and vanillin. In a separate bowl, beat the egg white with a pinch of salt until foamy and add to the curd mass. Put the form with the dough for 5-7 minutes in an oven preheated to 180ºС. Then take it out, put the filling on the resulting cake and bake for another 25 minutes. To prepare the syrup, put 5-7 berries in a saucepan, add sugar, 5 tablespoons of water and cook for 10 minutes over low heat, then strain, add gelatin, cool for 20 minutes, and then heat again, but do not bring to a boil. Cut the remaining strawberries into slices and put in the shape of a flower on the cake, pour over it with syrup and refrigerate for 3 hours.

strawberry pudding

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

Cooking:
Mix sugar, milk, starch and salt together and cook, stirring constantly, over low heat until thickened. Then add vanilla sugar and mix again. Cool the resulting pudding, mix with mashed strawberries with a fork and sprinkle with chopped nuts.

Orange and lemon sorbet

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

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

Cooking:
Wash oranges and lemons. Cut off the top of each fruit. With a spoon, being careful not to damage the peel, remove the pulp from oranges and lemons, arrange in separate bowls. Set aside the peel.
Dissolve sugar in 150 ml of water, put on fire, bring to a boil, remove from heat. Let cool and place in the refrigerator for 10 minutes. Rub, without mixing, the pulp of oranges and lemons through a sieve. Add sugar syrup equally to each puree, mix.
Whisk the egg whites into a fluffy foam. Add half of the whipped proteins to the orange mixture, the rest to the lemon mixture; mix. Place bowls with sorbet in the freezer for 3 hours. Every 30 minutes. sorbet must be mixed with a fork. Put the finished orange and lemon sorbet into the preserved peel. Before serving, place in the refrigerator.

banana casserole

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

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

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

Vareniki with strawberries

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

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

fruit jelly

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

Strawberry pastille

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

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

Fried watermelon with cheese and ham

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

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

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

Aromatic peppermint oil

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

Summer drinks based on chilled coffee

In the summer heat, you want to drink something chilled. Cold drinks based on espresso will come to the rescue. Interesting, tasty, and most importantly, refreshing!

coffee mojito

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

Bumble

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

Frappe

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

Ice latte with syrup

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

Greetings to all visitors to the Culinary Academy of Smart Housewives! It would seem that a trifling recipe - zucchini pancakes! Yes, satisfying, tasty, even healthy😋. But it's too common! However, do not rush to write these zucchini pancakes into ordinary ones, they have, they have their own secret, their own zest☝️👍. Instead of flour, we will add oatmeal to the pancakes, like this! Thanks to this additive, zucchini pancakes will turn out to be more useful, plus they will not have moisture and such sliminess inside. In general, try and compare🤗!

I welcome everyone to the pages of the Culinary Academy of Smart Housewives! I offer you another tasty and healthy recipe with zucchini - the absolute favorites of the August menu. Chicken fillet in squash baskets - a hearty, juicy, tender dish, and, despite the apparent complexity, it is cooked almost once or twice. I recommend!

We will need:

Spaghetti - 150 g, zucchini - 1 pc., small, 250-300 grams, garlic - 2 cloves, oil 3 tablespoons, dill or parsley - 25-30 grams, lemon juice - 2 tsp.

Cooking:

Boil spaghetti in boiling water until desired doneness.
We heat up 2 tbsp in a pan. oil and fry the chopped garlic cloves until golden brown. Then remove the garlic from the thief ode, he did his job (but I left).
Peel and grate a small zucchini on a Korean grater.
Put the grated zucchini in a pan with garlic oil and fry,

Stirring for 3-5 minutes until it becomes soft, but does not turn into porridge.
Add boiled spaghetti and finely chopped dill or parsley to zucchini

Well, my dear Smart Housewives and

Hosts, please wait! Since yesterday you can🙌!!! I'm talking about apples🍎🍏🍎🍏🍎🍏! Eat, gnaw, crunch, crunch and of course bake all sorts of delicious pies with them🍰🎂🥧🍥🍩. Today I present one of them to your attention, so to speak, I open the season - an apple pie on yogurt. Easy to prepare, with an elementary set of products, this pie, however, is very good in taste. Well, it’s unnecessary to talk about the aroma, even the neighbors will be aware that you are baking an apple pie🤣🤣🤣! With the apple save everyone, friends❣️❣️❣️!

I would definitely not be able to plan the menu either. So it remains to admire Irishka's plans and results.

And I’ll add that food prices in the village are cheaper than in the city. Somewhere around 2-3 times. This applies to milk, and cottage cheese, and eggs. So the cost is less. Yes, and meat. This is a big savings. On city "chemistry" it is necessary to save. Nothing extra. Only proven home products!!!

But Nina is still great!

We have when approaching Children's holiday nervous trembling begins in a week. Cooking rests before script preparation. I wish you to do everything as your Lizonka dreams. 5 years is the date. Good luck!

Nina replied:
June 11, 2012 12:05

Elena, I don’t argue, dairy can be cheaper - 50 rubles - 3 liters of a can. But the cattle have been transferred here ... 10 cows for the whole village are already left. I also kept it 5 years ago, but I gave it up, because the feed became very expensive, you only need to prepare hay for a cow, you need to cook at least 15 thousand ... So it’s easier for us then to buy the same milk. Also keep meat, for some reason the townspeople envy the village, but no one takes into account how it all gets and how much it costs. Times have changed a lot unfortunately...

Elena (Family leisure) answered:
June 14, 2012 13:02

Yurina's parents keep both a cow and a pig. So we know what hay, fodder and such hard work are. But still, it is cheaper to buy from someone in the village than in the city. And you know what you're buying. People are bred in the city like ... Milk with water, suspicious meat is sold, and the like.

Irishka replied:
June 14, 2012 13:28

city ​​for some reason envy the village,

And how not to envy?

Fresh air, green grass, spaciousness, a vegetable garden ... expanse for children ... but few people dare to change the urban environment. I really like the countryside, but I understand that while the children are small, I will not break out there and will not dare to leave the bustle of the city.

Nina replied:
June 14, 2012 13:41

Irina, why not leave the bustle of the city? I would never agree to live in the city ... except perhaps in the suburbs ... here, after all, space, freedom, silence and fresh air are true ... But what is surprising, my neighbor, grandmother lived all her life in the village here, as one left without a husband, she moved to the city to her daughters, she will come here, as it were, for the whole summer, and she will stay for 1-2 days, everyone cries, bursts into tears, wants to go to the city)) I don’t understand that people in this city found such a thing) ).

And keeping a farm in the countryside is profitable and good for those who work at the state farm, for example, they also have a bale of hay - they will buy it for 100 rubles, and I for 1000 rubles ... and among us, the workers won’t sell them to us, for a cheaper price ... The boss only finds out - he kicks him out of work, and everyone counts how many cattle there are in the family, they will give so much. they won’t be able to profit anyway)) There is only one conclusion, depending on what kind of government, what area ...