Summer is the most fertile time for housewives. Thanks to the abundance of fresh vegetables, fruits, berries, you can literally cook everything. We decided to offer you to experiment with light dough dishes, popular in different countries of the world, which may well become both a hearty dinner for the whole family, and a great dinner for receiving guests at the cottage. We offer a light summer berry dessert to complete the summer meal.
Pie with chicken, vegetables and mushrooms
Crisp, juicy toppings ... eh, this cake is more than just baking for dinner or tea.
Ingredients:
For 6 servings:
- 140 g dried mushrooms
- 600 ml chicken stock
- 1 onion, peeled and cut in half
- 2 garlic cloves, peeled
- 2 bay leaves
- 50 g butter
- 250 g fresh mushrooms
- 300 g of freshly frozen vegetables (carrots, peas)
- 1 tbsp. flour spoon
- 100 ml double cream
- 3 tbsp. parsley
- 900 g ready chicken chopped finely
- 600 g ready puff pastry
- 1 egg whipped
Cooking method:
- Soak dried mushrooms in 300 ml of hot water for 45 minutes. Drain and set aside.
- Preheat oven to 190 ° C. Place the broth, onion, garlic, bay leaf and mushroom liquid in the pan. Bring to a boil, cook for about 10 minutes, so that it boils for 2/3. Strain the resulting sauce and set aside.
- Heat oil in a pan. Fry fresh mushrooms for 2 minutes. Add flour, cook another 2 minutes. Add the prepared sauce, freshly frozen vegetables and cook for another 2 minutes. Pour in cream and add soaked mushrooms, let it boil for a couple of minutes. Add parsley and seasonings, set aside and let cool.
- Fill the ceramic mold for the oven with chicken, pour sauce and mix well. Roll out the dough and cover it with the cake pan so that the edges hang like a tablecloth. Grease the dough on top with an egg. Bake for 25-30 minutes until golden brown.
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Note: If you want to serve this dish in portions, then bake pies in five or six small ceramic forms. Serve hot.
Dim Sum
Perhaps the most popular berry sauce appetizer in Chinese cuisine. Someone calls them Chinese dumplings, someone manti, but they all agree on one thing - this is a very light and tasty dish.
Ingredients:
For 24 pieces:
Dough:
- 175 g plain flour
- 4-5 tablespoons of warm water
Filling:
- 500 g ground shrimp
- 100 g chopped champignons
- 2 tbsp. tablespoons of soy sauce
- 2 tbsp. tablespoons of sweet white wine
- (if rice vinegar is not at hand)
- 0.5 tbsp. tablespoons of sugar
- 1.5 tbsp. tablespoons of starch
- Pepper to taste
Cooking method:
- Put flour in the combine, turn it on and, without turning it off, gradually add warm water to make a soft elastic dough. Roll out the dough as thin as possible (this is easy to do with a noodle rolling machine). Cut 24 circles with a diameter of 7.5 cm (using a cookie cutter).
- Fill each circle with filling and pinch the edges with peculiar “little things”, like dumplings.
- Cook the dim sum in a double boiler and over high heat for 5 minutes. If there is no double boiler, then slightly complicating the cooking process, you can fry these "dumplings" with soy sauce, pepper, salt, sugar and white wine.
- Serve with soy sauce
Raspberry Mousse with Berry Sauce
Summer is in full swing. Delight yourself with the taste of fresh berries by preparing this light and amazingly delicious dessert.
Ingredients:
For 6 servings:
- 250 g fresh raspberries
- 85 g sugar
- 500 g cottage cheese or cream cheese
- 11 g of gelatin powder
- 1 protein whipped into a firm foam
For the sauce:
- 2 tbsp. l blackcurrant liquor
- 4 tbsp. l pitted raspberry jam
- 150 g fresh raspberries
Cooking method:
- Put raspberries and sugar in a blender. Beat in mashed potatoes, add cottage cheese.
- Pour 3 tbsp. l cold water in a bowl. Pour gelatin and leave until it swells. Put the bowl in a pot of boiling water and stir until it melts (or in the microwave for 30 seconds).
- Add gelatin to fruit puree, then add whipped protein to the finished mixture. Arrange according to individual molds and refrigerate in the refrigerator until solidified.
- For the sauce liquor, jam and 2 tbsp. tablespoons of water mix in a pan and slowly heat. Remove from heat and mix with fresh raspberries. 5. Turn the frozen mousses onto portioned plates and pour over the sauce, garnish with fresh berries and mint leaves.
