A selection of recipes with seasonal products for June

18.06.2024/04/02 XNUMX:XNUMX    19

Finally, this season has come, when you can replenish the amount of vitamins in the body, thanks to fresh vegetables and fruits. Juicy greens on the counters of markets and supermarkets are begging us to cut them for a salad tomorrow. Today we have prepared for you recipes for dishes with June fruits, namely: strawberries, blueberries, cherries and currants. We will also talk about recipes based on cabbage, greens, zucchini and cucumbers.

1. Strawberries and blueberries

Strawberries are at their juiciest in mid-June, so they are perfect for any dish: both desserts and salads. In combination with blueberries, these two berries become a mix of vitamins C, K, A, B, PP and folic acid. What to cook with them?

Cheesecake with strawberries and blueberries in the oven

Ingredients:
1. for the base: 250 g of flour, 130 g of butter, 3 tbsp. l of sugar.
2. for the filling: 1 kg of mascarpone or cottage cheese, 300 g of sugar, 150 ml of sour cream or yogurt, 3 eggs, 1 tsp. vanilla sugar.
3. for topping: blueberries, strawberries and 90 g of strawberry jelly.

Mix flour with melted butter and add sugar. The dough should be similar to plasticine. Put parchment paper on the form and spread the dough evenly. In a large bowl, mix cottage cheese, sugar, sour cream, eggs and vanilla. Beat everything with a mixer at low speed until a homogeneous consistency. Then we pour the filling into the mold on top of the base.

Bake in the oven for about 1 hour at a temperature of 180 degrees. It is important that the middle is similar to jelly, otherwise it will be an ordinary baked cheesecake. You should also not immediately remove the cheesecake from the oven - let it stand there for 30 minutes with the door fully open.

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When the cheesecake cools down, you can start decorating it with sliced ​​strawberries and blueberries. Lay them out one by one clockwise. Dissolve the powder for strawberry jelly in 350 ml of boiling water. Allow to cool slightly and carefully pour the cheesecake on top with a spoon. Then put it in the refrigerator until it hardens completely.

2. Cherries and currants

Cherry pulp contains all B vitamins, and red currants contain vitamins A, PP, pectin substances and other trace elements. They make delicious compotes and jams. In addition, they are perfectly combined with each other in desserts. What interesting things can be prepared from them?

Alcoholic ice cream made of currants and cherries

You will need: 300 g of cherries, 300 g of currants, 4 tbsp. l. sugar, 300 ml of sparkling wine, 50 ml of water.




Preparation:
Peel cherries from pits, and currants from twigs. Combine all this and grind it in a blender. After that, strain through a sieve to get rid of excess skin and seeds. Add sugar and beat with a fork until smooth.

Add water and sparkling wine, mix quickly so that it does not have time to evaporate too much. Put the berry mass in molds and put it in the freezer for 2-3 hours. After that, mix the resulting juice and insert wooden sticks. Leave until completely frozen. When the juice from currants and cherries hardens completely, it can be served immediately.

3. Young cabbage

Cabbage can be called the champion in terms of the amount of trace elements and vitamins. It enriches the body with potassium, magnesium, phosphorus, iron, pectin, malic and citric acid. Cabbage is also famous for the number of its types - from Beijing to kohlrabi - which allows you to cook many dishes with it. It can be added to soup, casserole, salad, stuffed cabbage rolls and much more. What have we prepared for you today?

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Puree soup with broccoli, cauliflower and white cabbage

Ingredients: 200 g of white cabbage, 200 g of broccoli, 200 g of cauliflower, 1 pc. processed cheese, 2 potatoes, 1 onion, 1 carrot, 3 tbsp. l. green peas, bay leaves, peppercorns and spices to taste.

Finely chop white cabbage, cut broccoli and cauliflower into pieces. Boil all three types of cabbage in a saucepan. Cut the potatoes into large cubes and throw them into the pot with the cabbage. Add fried onions and carrots to the soup. Add spices and bay leaf.

When all the ingredients are ready, remove the bay leaf, add peas and grated melted cheese. Stir until the cheese dissolves. After that, pour the soup into a blender or food processor and turn it into a smooth puree. Serve with a few spoons of sour cream directly on a plate.

4. Fresh zucchini

Zucchini is a vegetable that has a good effect on the digestive system, as well as skin health. It contains mineral salts that are important for metabolism in the human body. This vegetable is also rich in carotene, as well as vitamins B1 and B2. Zucchini can be fried, boiled, baked on the grill or in the oven - and it will never lose its beneficial properties. What to cook?

Zucchini casserole with an egg

What is needed: 2 eggs, 2 tbsp. l. wheat bran or rye flour, 1 large zucchini, 1 broccoli, 2 tomatoes, 1 bell pepper, a pinch of salt, paprika, black pepper and 1 tsp. kefir or low-fat cream.

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To cook, you need to infuse broccoli in boiling water, then put it in a baking dish. Then cut the zucchini into large rings, cut the tomatoes into quarters. Cut bell pepper into slices. Then distribute all the vegetables evenly over the entire form.

Mix the eggs with bran or flour, add all the spices and kefir or cream. Pour the egg base over all the vegetables and bake in the oven for 30 minutes at a temperature of 180 degrees.

5. Cucumbers and tomatoes

At the end of June, the first cucumbers and tomatoes begin to ripen. They are active defenders of the immune system, because they are enriched with vitamins B, A, K and C. They also contain fructose and glucose, which help keep the body in good shape. Catch the recipe for salad with cucumbers, tomatoes and avocado.

What you will need: 500 g of tomatoes, 500 g of cucumbers, 500 g of avocado, 100 g of onion, half a lemon, olive oil and spices to taste.

First, you need to thoroughly wash the vegetables. Then clean the onion and cut it into small cubes. Cut the avocado in half, remove the bones. Then cut the avocado into cubes right in the skin and turn them out in a bowl. After that, cut the rest of the vegetables into cubes about the same size as the avocado and combine with the other ingredients.

Prepare the dressing by combining the juice of half a lemon, spices and olive oil. Pour the sauce into the rest of the products and mix.

And what do you usually cook in June?


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