Text: Daria Bigun
A significant part of inspiration and joy in the summer is the abundance in the markets. The season for cherries, raspberries or blueberries, unfortunately, does not last long. We advise you to make the most of it and practice your dishes with seasonal berries. After all, they serve as an excellent filling not only for pies, but also for salads or drinks.
Salad with pear, raspberry and nuts
Summer berries go well with fresh herbs. You can fit all the brightest tastes of the season in one salad, experiment and do not be afraid of unexpected combinations.
50 g romano salad
50 g soft goat cheese
half a cup of raspberries
a handful of walnuts
50 g spinach
half a cup of raspberries
5 tablespoons olive oil
3 tablespoons white vinegar
1.5 tablespoons honey
Heat the walnuts in a dry frying pan for two minutes. Transfer to a board and chop.
Add half a cup of raspberries, olive oil, vinegar, honey, salt and pepper to a blender. Beat until smooth.
Cut the pear into thin slices, mix with the romano and spinach lettuce leaves.
Pour the dressing over the salad and sprinkle with goat cheese, garnish with whole raspberries
Crostini with strawberries, mango and goat cheese
Slices of toasted bread are a win-win snack any time of the year. In summer, the ingredients for toast can be fruits, berries, vegetables, and you can combine them with lemonade or chilled wine.
100 g strawberries
5 cherry tomatoes
a quarter of a red onion
a bunch of basil
150 g fresh goat cheese
Cut the ciabatta into slices, drizzle with olive oil and brown in the oven.
Chop strawberries and mangoes and stir. Cut the tomatoes in half and the onions into cubes.
Brush the bread with goat cheese, lay out fruits and vegetables, sprinkle with basil.
You can make such a casserole for breakfast from freshly picked berries - if you are lucky with your dacha or village. But in the city there are no obstacles to its preparation, and in the cold season you can use frozen berries for this.
3 cups natural yogurt
600 g of a mixture of berries to taste (raspberries, blueberries, blackberries, cherries, lingonberries)
120 g chopped almonds
3 tablespoons full-fat sour cream
2 tablespoons flour
4 tablespoons brown sugar
½ teaspoon ground cinnamon
baking powder on the tip of a knife
butter for lubrication
Take a baking dish with a diameter of about 24 centimeters, grease with oil, put the berries on the bottom (in the case of cherries, you will have to remove the seeds first).
Combine sour cream, eggs, yogurt, flour, baking powder and 2 tablespoons of sugar. Pour berries with this mixture and bake for 20 minutes in an oven preheated to 180 degrees.
Take out the casserole, sprinkle with a mixture of almonds, cinnamon and the remaining sugar and send back to the oven for 7-10 minutes until golden brown.
The recipe for this dough is universal (and does not contain flour, if it's important), and cherries can be substituted for cherries, raspberries, or other berries to taste.
500 g cherries
200 g fat sour cream
100 g sugar
50 g almond powder
50 g starch
a packet of vanilla sugar
baking powder bag
Beat eggs with sour cream. Mix all dry ingredients in a separate bowl.
Combine dry mixture with liquid.
Peel the cherries, grease a baking dish with oil and sprinkle with flour or semolina.
Pour the dough into a baking dish and lay out the berries.
Preheat the oven to 180 degrees and place the pie there for 45-50 minutes. 10 minutes before being ready, cover the clafoutis with foil so that the crust does not burn and the cake itself is baked.
Carpaccio of colorful tomatoes with raspberries
This is a very simple recipe, but it tastes like real summer on a plate.Several ingredients that are easy to find in season are good on their own, and in this salad they complement each other successfully and beautifully.
8 tomatoes (4 green and 4 yellow)
100 g raspberries
Wash the tomatoes, cut into thin round slices and place on a serving dish.
Put raspberries on top of the tomatoes, sprinkle with salt, pepper, basil and drizzle with olive oil. Add a few drops of balsamic vinegar to taste.
The classic format of blueberry pie will not surprise anyone, but leaving the same berry for the filling, you can make a biscuit - it is not only tasty, but can also become a hit on your Instagram. Before serving, you can supplement the biscuit with a ball of creamy ice cream.
For the test:
half a cup of pecans
1 large glass of flour
2 tablespoons of sugar
½ teaspoon salt
a teaspoon of ground cinnamon
120 g unsalted butter
2 cups blueberries
1 tablespoon cornstarch
1.5 teaspoons fresh lemon juice
1/4 cup sugar and a little more for sprinkling
2 tablespoons milk
Preheat oven to 180 degrees. Lightly fry the nuts in a dry skillet, stirring occasionally. Remove the nuts from heat and put them in a blender along with flour, sugar, salt, cinnamon and butter.
Transfer this mixture to a large bowl and add 4 tablespoons of cold water to it. Knead the dough, adding a little more water if necessary. Shape the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
In a separate bowl, combine blueberries, cornstarch, lemon juice and 1/4 cup sugar.
Roll out the dough on a lightly floured surface and transfer to a baking sheet covered with parchment. Place the blueberries in the center, 3-5 cm away from the edges. Cover the filling with the edges of the dough, making light pinches. Brush with milk and sprinkle with sugar.
Bake until dark golden brown, until the filling begins to bubble, about 50 minutes. Cool before serving.
Brioche with cheese and blackberries
This is a beautiful variant of a French-style breakfast - summer, sweet and hearty.
2 slices brioche or other soft bread
brie cheese (about 125 g)
30 g butter
100 g blackberries
Add blackberries, sugar, thyme leaves and a tablespoon of cold water to a saucepan. Cook for 2 minutes, until the berries are tender. Remove from heat and let cool.
Grease the bread with butter, place small slices of brie on top and place in a preheated oven or grill for a couple of minutes. The cheese should melt.
Serve warm with berry sauce.
Berries are an excellent base for a wide variety of drinks, including alcoholic ones. In particular, red berries go well with spices and bourbon. In the non-alcoholic version, you can substitute soda for bourbon.
3 sprigs of rosemary
3 sprigs of thyme
150 g cane sugar
250 g berries (strawberries, blackberries, raspberries, blueberries)
30 ml bourbon
Place the rosemary and thyme sprigs in a saucepan, add sugar and 15 ml of water.
Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it brew for 15 minutes. Rinse the berries, cut the large ones in half.
Put some berries in each of the glasses, add 1-2 tablespoons of the broth, then pour in the bourbon. Stir gently and add a few ice cubes before serving.
Blueberry smoothie with lavender
This option is good both for a party with friends on weekdays and for Sunday brunch. If you wish, you can make a little more lemonade with an unobtrusive scent of lavender - and serve it as a separate drink.
½ teaspoon lavender flowers
juice of half a lemon
4 teaspoons honey
4 cups blueberries
200 ml natural yoghurt
a third of a glass of oatmeal
Lavender lemonade: Pour a liter of water into a saucepan, add lavender flowers and the juice of half a lemon. Bring to a boil and refrigerate.
Place blueberries, honey, yogurt, chilled lemonade and oatmeal in a blender and grind until smooth.Pour into glasses and garnish with berries.
Strawberry ice cream
Summer is the best excuse to finally try making homemade ice cream. Even if something does not work out the first time, this is an experiment, and entertainment, and, most likely, a delicious and refreshing result.
500 g strawberries
300 ml cream, 30% fat
200 g sour cream, 30% fat
1 can of condensed milk
Puree two-thirds of the strawberries with a hand blender. Continuing to beat, pour in the cream and condensed milk.
Add sour cream to the resulting mixture with a spatula, mix until smooth.
Slightly crush the remaining strawberries and add them to the milk mass. Send the mixture to the refrigerator for two hours.
Transfer the mixture to a container with a lid and place in the freezer. Freeze for 4-6 hours, stirring every 15 minutes.
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