7 Unusual summer dishes that grows outside the window

1. Salad of dandelions

Ingredients

For the salad:

• 100g of dandelion leaves;
• 1 cucumber;
• 1 tablespoon sunflower seeds or chopped almonds;
• 1 tablespoon rye crackers.

For the filling:

• 1 tablespoon olive oil;
• 1 teaspoon wine vinegar;
• 1 teaspoon mustard;
• 1 teaspoon of honey;
• 1 teaspoon soy sauce.

preparation

For the salad is better to use an herb that is almost bitter. If the old leaves, you need to pre-soak them in cold salted water for about half an hour. You can then proceed to the preparation.

Rinse well with dandelion leaves, dry and finely chop. Cucumber cut into small slices and add to the leaves. Mix all ingredients for the filling and pour her a salad. The finished dish garnish seeds or nuts and crackers.

2. Cold soup of sorrel

Ingredients

• 300 g sorrel;
• 3 cucumber;
• green onion - to taste;
• 4 chicken eggs;
• salt - to taste;
• 100 g of the cream;
• 1 tablespoon sugar;
• dill - to taste.

preparation

Sorrel reassemble, wash and finely chop. Fill it with boiling water and boil quickly (no more than 5 minutes). Then refrigerate. Meanwhile, finely chop the cucumber, green onions and hard-boiled eggs. Mix them, add salt and send in the broth with sorrel. Season the soup with sour cream. Add the sugar and chopped dill.

3. Nettle soup

Ingredients

• 1.5 liters of water or vegetable broth;
• 300 g of young nettles;
• 300-500 g of young cabbage;
• 1 large green bell pepper;
• 100 g of green onion;
• 50 g of parsley;
• 4 garlic cloves;
• 30 g butter;
• salt, ground black pepper - to taste;
• sour cream or butter - supply.

preparation

chop nettle, Remove tough stems. Cabbage finely chop. Green Pepper peel and cut into fine strips. Finely it chops green onions and parsley. Squash, peel and chop the garlic.

In a pan with a thick bottom half Melt butter, put green pepper and cook it for 5 minutes. Add the remaining butter, put the garlic and green onions. Cook, stirring, for 2-3 minutes.

Then add all the remaining ingredients pot, pour broth or water, salt and pepper. Soup Bring to the boil and cook for 10 minutes. Serve hot, sour cream or butter.

4. Cutlets from clover and rice

Ingredients

• 120 g boiled rice;
• 600 g of clover;
• 40 g of parsley;
• 1 large onion;
• 4 eggs;
• salt, ground black pepper - to taste;
• 60 g flour;
• Vegetable oil - for frying.

preparation

Rice mix with finely chopped parsley and clover. Onions finely cut, lightly fry and add to the stuffing. There also send the eggs, salt, pepper and mix well. BLIND minced meat patties and medium-sized zapaniruyte them in flour. Fry in vegetable oil on both sides for a few minutes until done.

5. Fried bracken with meat

Ingredients

• 1 kg of salted or fresh fern "Orlyak";
• 500 g of pork;
• 2-4 tablespoons of soy sauce;
• 4 garlic cloves;
• 2 onions;
• 4 pod chili peppers;
• red pepper - to taste;
• Vegetable oil - for frying.

preparation

In this dish used young shoots of fern "Orlyak" that is collected in May or June. Best of all their pre-pickling. How to do this is shown in the video.

Regardless of whether fresh or salty fern you will use before cooking it should be soaked in water for several hours. This is necessary in order to remove the bitterness and excess salt.

When the fern is prepared, you can start cooking.

Cut the meat into small cubes. Put it on a heated pan with vegetable oil, add a couple tablespoons of soy sauce, minced garlic and cook until soft (all liquid should evaporate). Then add to the meat sliced ​​onion half rings and fry over high heat for 1-2 minutes.

Soaked bracken cut medium pieces and send to the meat. Roast meal, stirring constantly, over high heat until all the liquid has evaporated. At the end, add the chili peppers and red pepper. If necessary, we add more soy sauce.

6. Ossetian pie with cheese and beet tops

Ingredients

For the dough:

• 100 ml of water or milk;
• ⅓ tsp sugar;
• salt - to taste;
• 10-15 g of wet yeast;
• 350 g flour;
• 100 ml of yogurt;
• 15 g butter;
• 1 tablespoon of sour cream;
• 1 egg.

For filling:

• 250 g of beet tops;
• 200 g Ossetian cheese or cheese suluguni;
• salt - to taste;
• 30-50 g butter - for lubricating cake.

preparation

First, prepare the brew. The bowl pour warm milk or water (temperature of about 35 ° C), add the sugar, salt and mix. Crumble the yeast, add them to the milk and stir well again. Then, continuing to stir, add small pieces ½-¾ cups sifted flour. Remove the mixture in a warm place for 20 minutes.

Approached brew mix and add to her yogurt, melted butter, sour cream and egg.

All ingredients should be at room temperature.

Once again all mix well and add small portions of the remaining flour. Knead the dough is soft and elastic. Put it into a clean bowl, brush with butter, priporoshit flour, cover with a cloth and put in a warm place to approach. The dough should be increased by 2-3 times, this process takes about an hour.

Until the dough is suitable, prepare the stuffing. Rinse beet tops, dry and cut the stems. The leaves are cut into small strips. Cheese rub on a coarse grater, add the leaves, salt and mix.

Of the dough shape plump cake, lay in the center of stuffing so that 3-5 cm from the edge of the test remained intact. Connect the edges of the dough in the bag, so everything inside was inside. Ball of dough, place on floured baking sheet and gently smooth out his distributing the stuffing from the center to the edges. In the center of the pie make a hole for steam to escape.

bake pie in the preheated to 190-200 ° C oven for 15-20 minutes. Ready pie grease liberally with butter.

7. pink jam

Ingredients

• 500 g of petals of pink rose or red tea varieties;
• 1 pinch citric acid or lemon juice 1;
• 1.5 kg of sugar;
• 1 cup water.

preparation

Rose jam is produced only from domestic roses. Do not use store bought, you can get poisoned.

Before cooking you need to prepare the pitch. It should be cut off from their bottom white part, where they are adjacent to the stalk. Then put them into a colander, parboiled, then dipped in ice water. Repeat this procedure need two more times, and then dry the petals. You can then proceed to the preparation of jams.

Toss rose petals in a porcelain or enamel pot with citric acid or juice. Add ⅙ of the sugar needed for the recipe, and leave the pitch for 4-6 hours.

After this time, the remaining sugar, place in a saucepan and cook the syrup. Periodically remove from it the foam. When the syrup comes to a boil, lower it onto the pitch and cook them on a low heat for 15 minutes.

Willingness to jam checked on the petals: they must soften or float on the surface. Hot jam pour into sterile jars and close the sterile caps.

And some unusual recipes you know? Share them in the comments.