Finally summer! Finally, the weather that we can enjoy outside from morning to night: sun on our skin, wind in our hair – wonderful! On a perfect summer day, of course, you can dine under a blue sky. We have put together delicious summer recipes for light dishes and cooling drinks that you can prepare yourself quickly and with fresh ingredients from the garden. Here we go!
Summer is too short in our part of the world to not enjoy it to the fullest. Anyone who spends the whole day in the garden naturally wants to eat and drink there too. That is why we have put together 12 summer recipes for you – sorted by meals. These are easy to prepare and digestible; summer dishes with and without meat/fish as well as cold and warm can be served. You will also receive recipes for refreshing summer drinks. But the best thing is: at least one ingredient per recipe comes from your garden!
Summer for breakfast
It is well known that tastes are different at breakfast: While some prefer sweet things in the morning, others prefer to start the day on the hearty, hearty taste bar. Our summer breakfast recipes have something delicious for both flavors:
Baked porridge with berries from the garden
For a baking dish of fully baked oatmeal, you need the following ingredients according to the recipe by Christine from the blog Apple of my Eye :
- 2 cups of fresh berries (the recipe also works if you use frozen berries) from the garden, for example, strawberries, raspberries, blueberries, currants (white, red, and black)
- 2 organic eggs
- 3 tablespoons of honey
- 2 cups instant oat flakes (normal oat flakes extend the baking time)
- 1 teaspoon of baking powder
- 1/3 cup brown sugar
- 1 teaspoon of cinnamon
- 1 pinch of salt
- ½ tablespoon vanilla extract
- ¼ cup nuts (pecans or similar)
- 1.5 tablespoons butter or vegetarian alternatives
- 2 cups of low-fat milk or vegetarian alternatives
And this is how the porridge is baked:
- Preheat the oven to 180 degrees Celsius.
- Then mix the dry ingredients: oatmeal; Baking powder, cinnamon and sugar, salt
- Next, mix the milk, eggs, vanilla extract, and butter.
- Layer half of the berries in a flat baking dish. This is followed by the dry mix of ingredients made from oat flakes & Co. Pour the milk mixture over it. The second half of the berries are placed on top and spread the chopped nuts over them.
- The whole thing goes in the oven for 15 to 20 minutes or until the oatmeal has soaked up the liquid. With normal oatmeal, it takes around 35 to 40 minutes.
Our tip: The casserole tastes delicious hot and cold. You can also bake it in the evening and serve it cold in the morning!
Garden herb butter with feta cheese
For the wonderfully fragrant garden herb butter you need the following ingredients according to the recipe by Birgit from the blog EmmaBee :
- 125 grams of soft butter or vegetarian alternatives
- 100 grams of sheep cheese
- 2 spring onions
- 1 clove of garlic
- Herbs of your choice from the garden
- Pepper salt
- Lemon juice
The preparation of the garden herb butter is very simple:
Beat the butter and sheep cheese with the mixer until frothy. Then add onions, garlic and garden herbs – all finely chopped – and stir in. Finally, season the garden herb butter with salt, pepper and lemon juice. It tastes good on hearty dark bread as well as on a warm baguette and you don’t need any additional toppings, guaranteed!
Our tip: If there is any garden herb butter leftover from breakfast, you can serve it for dinner or a barbecue.
Detoxifying ginger-lemon water with cucumber and fresh mint from the garden
A refreshing and detoxifying summer drink is the ginger-lemon water with cucumber and mint according to the recipe from deceptivelydelicious.com. It not only quenches thirst but also stimulates fat burning and thus helps you lose weight. For maximum aroma, it is best to prepare the drink, also known as detox water or infused water, in the evening: cut a medium-sized cucumber from your garden into fine slices. Likewise an organic lemon and a thumb-sized piece of organic ginger root. Put both ingredients in a carafe and pour water over them. A handful of young mint leaves from your herb bed provide a fresh taste. Let the water cool overnight and enjoy it in the morning with its aromatic freshness.
Our tip: drunk three days before each meal, the ginger-lemon water with cucumber and mint more than lives up to its nickname “slim water” as part of a summer diet. Try it!
Summer at noon
Lunch in summer should above all be easy to digest and digestible. We have therefore selected two classic summer recipes for you, one for a crispy, colorful potato salad without mayonnaise that you can enjoy lukewarm or cold, and one for a one-pot pasta with spinach and smoked salmon.
Colorful garden potato salad
For the potato salad according to a recipe from the housewife’s side, you need the following ingredients in addition to two kilograms of waxy potatoes:
- 3 peppers, preferably colorful
- 1 cucumber
- 1 onion
- 2 sour apples
- 5 spring onions
- 1 bunch of radishes
- 3 large tomatoes
- a handful of garden herbs, finely chopped
- some hot vegetable broth
- 2 tablespoons of mustard
- 2 tablespoons of oil
- 1 natural yogurt (150 g) or vegetarian alternatives
- Salt and pepper, possibly garlic
Boil, peel, and slice the first potatoes from your garden. Then stir the vegetable stock with hot water and pour it over the potatoes. Then chop the vegetables and fruit into bite-sized pieces. Mix together the mustard, yogurt and oil and season the mix with pepper and salt. The dressing comes over the potatoes. Then fold in the vegetables.
Our tip: For an “animal” variant of the colorful garden potato salad, you can add smoked salmon, sausages, or garlic salami (in cubes or slices).
Quick one-pot pasta with smoked salmon
For the quick one-pot pasta made to a recipe from Stern you need:
- 1 finely diced onion
- 250 grams of pasta
- 300 milliliters of vegetable broth
- 100 milliliters of cream or vegetarian alternatives
- 150-gram handful of spinach
- 200 grams of smoked salmon in fine strips
- 1 to two cloves of garlic
- if no children eat: 100 milliliters of white wine
- Salt pepper
The preparation of the one-pot pasta is very quick: peel the onion, cut it in half and finely chop it. Likewise the garlic. Then put the onion, garlic, pasta, vegetable broth, cream, possibly white wine and parmesan in a saucepan. Let the whole thing boil. While doing this, stir regularly. Then let the whole thing simmer for about six minutes with the lid closed on medium heat. Wash the spinach and add it to the pan with the smoked salmon. After simmering for another minute or two, the spinach will have collapsed. Season the one-pot pasta with salt and pepper.
Our tip: The leftovers of this creamy pasta also taste as good cold as a pasta salad!
Refreshing apple iced tea with cinnamon
For the apple iced tea, simply change the recipe for homemade apple and cinnamon tea from Hannah. Instead of serving hot, the tea is served iced, which means that you should prepare it in the evening. Throw two apples cut into pieces, two sticks of organic cinnamon, broken if necessary, and a piece of chopped ginger in a liter of boiling water. Let the brew briefly boil and then steep for a quarter of an hour. Chill the tea overnight and serve it on ice, preferably with a slice of apple in it.
Our tip: You can also freeze the tea as an ice cube and serve it in a glass, where it slowly melts in the summer heat.
Summer for coffee
We think: A pastry with freshly harvested rhubarb should go with the summer coffee in the garden. Because its pleasant acidity combines inimitably with the sweetness of the dough. We will also serve you a recipe for a quick ice cream (without an ice machine) made from the fruits of your garden.
Blackberry ice cream in a lemon (without egg and without ice machine)
What would summer be without delicious ice cream ?! We found a great ice cream recipe on Jenny’s blog Sugar, Cinnamon, and Love that you can prepare without an egg or ice cream machine and serve in lemon peel. The ingredients you need for this are:
- 4 organic lemons
- 375 grams of fresh blackberries from your garden
- Zest of half an organic lemon
- 1 tablespoon of honey
- 1 can (400 grams) of sweetened condensed milk
- 2 tablespoons of melted butter or vegetarian substitute
- 500 grams of whipped cream or vegetarian substitute
And this is how you get a little closer to the (garden) homemade ice cream heaven: Cut the organic lemons in half lengthways, remove the pulp (do not throw away, you can throw it in the iced tea or detox water, for example!). Mix blackberries, lemon zest and honey very finely with the blender or puree. Mix the berry puree with sweetened condensed milk and melted butter. Whip the cream until stiff. Pour the cream into the blackberry mixture. Then fill the finished ice cream into the lemon halves. Leave them in the freezer for at least four hours.
Our tip: If you have more ice than can fit into the hollowed-out lemon halves, put it in a lockable container and also in the freezer compartment. Then you can even refill the empty lemon peel.
Watermelon smoothie with coconut and fresh garden mint
No summer day without a watermelon – that much is certain for us. We deliver the colorful fruit to your coffee as a smoothie, pepped up with mint from your herb garden according to the recipe. In addition to a quarter watermelon, you also need fresh mint leaves and 150 milliliters of coconut drink. The melon must be peeled and pitted. Then put it in the blender with the washed mint and coconut drink. It is served well chilled.
Our tip: If you leave the smoothie mixture in the ice-cream compartment longer, you will get a delicious sorbet.
Summer for dinner
Summer evenings are mild and long. Just right for convivial meals with family and friends. One dish should not be missing: mozzarella with freshly harvested garden tomatoes and homemade basil pesto. This goes well with a slice of black bread with spicy herb butter (see above) or with grilled vegetables. We also serve you a recipe for a quick garden tarte flambée.
Mozzarella with garden tomatoes (on a stick) and homemade basil pesto
For our starter, the photo above provided the idea. All you need is small tomatoes, buffalo mozzarella, olive oil, pepper, salt, basil leaves, and commercially available skewers.
The pesto made from a recipe by Saskia on the blog food likers is what you do:
- Basil leaves (2 pots),
- roasted pine nuts (30 grams),
- Olive oil (80 milliliters),
- Parmesan (50 grams),
- and a clove of fresh garlic from the garden.
Mix all the ingredients in the blender or with the hand blender until you have a creamy sauce: the basil pesto à la Genovese.
Serve the tomatoes with mozzarella on a skewer with a pile of pesto in between with your garden dinner. You can dust the whole thing with homemade herbal salt and freshly ground pepper and drizzle with a little olive oil.
Our tip: Assorted on a baking sheet, the mozzarella tomato skewers can also be briefly baked in the oven. The delicious aroma is intensified many times over.
Tarte flambée with leek
A tarte flambée is a light summer dish that can be prepared quickly and even on the grill. Our garden tarte flambée based on a Springlane recipe has the following ingredients:
- 1 leek from your garden
- 5 grams of fresh rosemary from your garden
- 1 ready-made tarte flambée batter
- 75 grams of sour cream
- 100 grams of grated mozzarella
- olive oil
- 1 tablespoon butter or vegetarian alternatives
- Salt pepper
Halve the leek stick, wash it, and cut only the white and light green part into fine strips. Pluck the rosemary needles from the stem and finely chop them. In the meantime, the oven can be preheated (20 degrees Celsius top/bottom heat). Then put some olive oil and the butter in a pan and fry the leeks and rosemary for 10 minutes over low heat, until the leeks are soft.
Roll out the tarte flambée batter on a baking sheet lined with parchment paper. Brush it evenly with sour cream and spread the leek on top. Season with salt and pepper. Then the mozzarella is sprinkled over it. The tarte flambée should bake for 15 minutes on the middle rack.
Our tip: For a particularly crispy tarte flambée, you can first bake the dough solo, then top it and bake it again.
As a drink for dinner, we serve you gherkin lassi based on a Severin recipe. For this you need:
- 350 milliliters of natural yogurt
- ½ cucumber from your garden
- 1 teaspoon lemon juice
- some freshly grated ginger
- about 1 pinch of wasabi paste
- 1 pinch of cumin
- 1 pinch of salt
Peel the cucumber and cut it into pieces. It is then pureed with the yogurt and seasoned with lemon juice, ginger, wasabi paste, cumin, and salt.
Our tip: If the lassi is too thick, you can dilute it with cold water or milk.
You have 12 recipes for summer dishes for a summer day in the garden – made from many ingredients you harvest yourself. It remains for us to wish you bon appetit and plenty of suns! Or are you more hungry for a spring-like recipe?
Are you looking for additional inspiration for recipes from the garden? Have a look on our Pinterest board for summer recipes: Hello sun drop by. There we have put together a multitude of great ideas for all things summer.
What is a pressure canner? – A simple and efficient way to preserve food
In daily life with a hectic routine and work life, everyone wants to prepare and store food to last for days so you don’t have to go for grocery or cooking frequently. Well with meat and vegetable this one is quite a difficult task to achieve. Many people use boiling water to sterilize and store food or you can also cook it and preserve it, but that won’t last for more than a week or two in the freezer.
Well, don’t worry we have brought you a very efficient and feasible method of storing your food items safely and in proper condition so that the freshness and taste remain the same. With a pressure canner high pressured steam at a 240 F temperature kills all the bacteria and microorganisms, so that the foods are canned and sterilized to last for weeks or months. You can easily store low acid items that are prone to rotting like beans, meat, tomatoes, or cooked items like soup, purees, or curries.
Here is a complete guide for you so you can better understand what a pressure canner is and it’s working along with a step to step procedure for sterilizing your food with a pressure canner.
What is a pressure canner?
A pressure canner is a steel or aluminum pot that comes with a lid that locks in and has a pressure valve or pipe that is covered with a dial or gauge to apply some weight and a pressure plug to relieve the pressure before you unlock the lid. A pressure canner is usually similar to the pressure cooker we use for cooking but the heat and pressure handling to sterilize cans containing food is different.
How does a pressure canner work
A pressure canner uses pressurized steam to sterilize the food by killing all the bacteria and microorganisms in it so that the food items are safe to keep in the fridge to be used for a long time. Pressure gauge on the lid is used to vary the temperature by increasing or decreasing the pressure.
As steam is hotter than the boiled water the sterilization of the cans is better and more effective. Pressure canner can heat up to 240 F or more at increased pressure by either the weight or by the burner flame. When the less acidic foods are sealed at this temperature they are good to go for months.
Types of the pressure canner
Based on the regulating system of the pressure on the lid of a pressure canner the pressure canner is divided into two subcategories that are:
1. Pressure canner with dial gauge
Dial gauge pressure canner has a dial on the lid that shows the pressure inside the pressure canner. You can check all the time that either the pressure is at the required PSI or not and alter it by regulating the flame of the burner.
Although the accuracy and maintaining a constant pressure all along is achievable with this type of pressure canner they require complete attention and aren’t self-regulating. So for precision-loving people, these are a good fit but they will take your hour or more for continuous monitoring that you won’t prefer usually.
2. Pressure canner with a weighted gauge
In a weighted gauge canner, you have weight available on the steam valve that applies pressure required from 5, 10, or 15 valves whatever you prefer according to your location altitude. This weight jiggle every minute and release some steam indicating that the pressure canner is at its required pressure and the food is being cooked or sterilized properly.
This kind of pressure canners are self-regulating and maintain the pressure without you watching over. With the ease of no monitoring comes a drawback of limited pressure options that are only 15, 10, or 5 PSI, contrary to the dial gauge in which you can select any intermediate pressure.
As with glass top stoves, canning is to be done with extreme care so weighted gauge canners are the best pressure canner for glass top stove due to proper monitoring and pressure regulation with no increase in pressure even if you are not there.
Benefits of using a pressure canner
You must be thinking now that why on earth you should buy a pressure canner that is not too cheap, plus with all those frozen vegetables and meat available in the market doing so at home is an extra task. Well here are some major advantages that using a pressure canner to can your foods implies. Let’s have look at them:
- Fresh and safe
With a pressure canner, the food is preserved with its original taste and texture, so you will get your meat or soups as fresh and tasty as they were canned.
- Cost friendly
All that frozen food costs you a fortune every month with a somewhat less appetizing taste, while when you pressure can your food at home that saves you a lot of money and is also tastier and healthier
- Store without freezing
Pressure canned food is good to be kept on a shelf or kitchen cupboard and won’t require you to keep them in freezers or cold boxes to prevent them from getting stale.
- Customized as per your taste
For people who are allergic or want to cut some spices or salt from their diet, pressure canning their food is great as they can add whatever ingredient they like and don’t have to read the ingredients table on each frozen product before buying.
Step by step guide for pressure canning
Now while we are now well convinced about buying a pressure canner and what great benefits it has, let us dig into the procedure of pressure canning your vegetables, fruits, soups, or steaks. Follow this step by step easy guide to pressure can your food conveniently and perfectly.
1. Pre heat empty jars
Fill your pressure canner with water and heat it to boil. Well, you must be thinking about how much water in the pressure canner should be filled? , you can only fill 2 -4 inches on the bottom of the pressure canner as it works with steam, not the boiling water.
Heat the jars for 3- 4 minutes and then take them out
2. Fill the food items in the jars tightly
Now fill the jars tight with anything you want to store like beans, peas, soups, or meat so that the container is filled completely
3. Use a spatula to remove any air bubbles
With the help of a rubber spatula moved along the walls of the jar or press down the food a little to remove any air bubbles in the jar.
4. Wipe the rim and lid of the jars
Now wipe the rim and the lid of the jars to remove all moisture and lock them tightly onto the jar that it’s not openable easily.
5. Place in the heated up pressure canner
Now with 2 to 3 inches of simmering water place all your jars to be pressure canned carefully and lock the lid of the pressure canner with no weight on the pressure vent.
6. Let it heat for 10 minutes without a pressure gauge
Without any weight let the water steam up and leave through the vent pipe for 10 minutes
7. Place the gauge and steam for the required time
Once the pressure is created place the regulator and let the jars steamed for a suggested time at the proper pressure to seal the jars completely
8. Depressurize and unlock the lid
Keep in mind to first open the vent pipe to relieve pressure, then remove the weight or dial gauge and then unlock and open the lid.
9. Let the jars cool down
Now let the jars cooled down for 12 to 24 hours outside in the air.
10. Check the lid for proper seal and store
Check with fingertips that either the lid is sealed or not and if there are complete seals then you can safely place them on the shelf or fridge as you like.
What foods are good for pressure canning?
Although any kind of food item can be pressure canned it is more preferable for items that are low in acidic value and can be kept in an acidic preservative like vinegar in pickles. Here is a list of some products that are good to be pressure canned
- Meat and meat stocks/ broth
- Vegetable soups or broths/stocks and beans, tomatoes or potatoes, etc.
- Baked beans or cooked chili
- Pasta or pizza sauce that contains onions, tomatoes, or mushrooms in them
- Any soups or cooked stews
Which items you should avoid using in a pressure canner?
While you aim to pressure can your food here are some items that you should never put in a pressure canner, as they won’t get preserved and also will cause a mess. These items to be avoided are:
- Any kind of dairy products be it milk, yogurt, cream, or butter
- Starchy foods like pasta, spaghetti, or rice
- Eggs and egg dishes
- Thickeners like flour or cornflour
- Coconut or almond milk.
1. How much water can you put in a pressure canner?
There are only 2-3 inches at max water requirement in a pressure canner to create steam for canning jars.
2. Is pressure canning better than boiling water?
As steam is more pressurized and hotter than boiling water the process is better and more effective
3. How much a pressure canner cost?
On average, a pressure canner costs a thousand dollars and more depending on the capacity and quality.
Summing it up!
Hopefully, you found this article helpful in getting the know-how about what is a pressure canner and it’s working and canning procedure.
Pressure canning is for sure one of the best way to preserve you low acid content food items so that you can enjoy your favorite vegetables off-season or have a homemade can of soup available after you came back on a chilly evening to the home
Follow our easy guide to can your food to perfection.
Stay connected for more information and guides like this
Best of luck with your first canning session at home!
How to Take Care of Countertops
Would you like to have your kitchen as the first day for years? No, it is not a dream. Having your kitchen like new is very easy if you follow these 10 tricks to take care of your countertop. The future of your kitchen is in your hands!
The countertop is one of the most used parts on a day-to-day basis and is exposed to continuous actions that can deteriorate it, so taking care of your countertop is essential. A correct choice of the material from which our countertop is made is a key point in its maintenance.
Choice of countertop
There are many options that we have today for our kitchen countertops, but your choice depends on whether you have to change it in 2 years or many more.
We bet on the best for your kitchen, where quality, safety, and design are the main points on your kitchen countertop.
When choosing a countertop for your kitchen, reason, and emotion have to go hand in hand, since it is so important that the countertop be able to last 20 years in perfect condition, as that in 20 years you will still be in love with it. A sure hit? The Silestone Helix model in the image.
Tricks to take care of your countertop and make it look like the first day
And, if in addition to making a perfect choice, do we take care of our countertop in a few small steps? The result is to enjoy the kitchen of your dreams for many years.
1. Daily cleaning, easy and fast!
A thorough cleaning of the countertop is not necessary, but keeping it clean will help keep it in perfect condition over the years.
2. Dry and shiny, so yeah!
Drying it after cleaning contributes to its maintenance, lengthens its optimal state and, in addition, we prevent watermarks from leaving any streaks on the surface.
3. If we have a stain, let’s go for it!
If we remove the stains when they have been in a short time, we avoid that grease can become embedded in our countertop and that the material can become contaminated and deteriorate.
4. Avoid extreme heat sources
Using protectors when we place very hot pans is a small action that our countertop will thank us for.
5. Say yes to cutting boards
Cutting into the countertop may seem like a good idea to us, but even if the material is scratch-resistant, continued use can cause erosion of the countertop.
6. Use products that are not aggressive for daily cleaning.
The granite or quartz from which Silestone, Sensa, or Dekton countertops are made, are very resistant materials, but the continuous use of very strong degreasers can end up damaging the countertop. The same happens with steel, we will have to choose cleaners for this material.
7- Avoid the use of bleaches or chlorine disinfectants.
Bleach is a product that, used continuously, can damage our countertop. In the case of specific cleaning, it is important to rinse afterward with water to minimize the aggressiveness of this cleaner.
8. Beware of chemicals.
If we use ammonia it is very important not to mix it with chlorine because it can damage the material and, also, give off very harmful gases.
9- Do not polish our countertop!
The materials are manufactured in such a way that they have protection against stains and heat and, if we polish it, we will lose that layer on the countertop.
10. Clean in circles, said by the experts!
Brands such as Silestone, recommend cleaning stains by making circles, as it helps the material suffer less from friction.
These are just a few tricks to take care of your kitchen countertop, and you don’t just have to make the right choice in the materials. This decision, although complicated, is very important. Request your budget, we will make your kitchen like one of your dreams.
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How to make fresh pasta at home
Today we are going to prepare fresh pasta at home, it seems very cumbersome but it really is not. Today we show you it and we are going to make it very easy, without using any device, so no one will have an excuse to say that you cannot make fresh pasta at home.
The paste always triumphs among the smallest, so if we make fresh pasta at home with them, we will spend a delightful day in every way. Pasta is a staple food and like all cereals form the basis of our diet, it is healthy and nutritious food.
The problem with making fresh pasta at home is that once you try it, you get hooked because everything you make has a special flavor. Do you remember the meat lasagna that we prepared the other day? Be sure to try it with this fresh pasta recipe and you will see how delicious it is.
How to make fresh pasta
- 300 gr of strength flour
- 100 gr of common flour
- 4 eggs
- 1 teaspoon salt
- 1 tablespoon of extra virgin olive oil
Preparation of fresh pasta
In a large bowl. or on the counter directly, we put the two types of flour, we make a hole in the center in which we put the eggs, salt, and oil. Mix a little with the help of a fork, then knead with our hands until we obtain a homogeneous dough that does not stick to our hands.
If you have Thermomix or any other mixer, you just have to put the ingredients and knead.
Once the dough is ready, we wrap it in plastic wrap and store it in the fridge for a couple of hours. We put flour on the hob, divide the dough into several pieces. With a roller, we stretch each piece very well, if we are going to make lasagna we cut a sheet the size of the mold.
If we prefer to make noodles, we roll the pasta very stretched and floured on both sides. We cut the cylinder into thin slices, unroll and we have a noodle. We let them dry a bit, I use a roller between two doors of a kitchen cupboard.
Once we have cut all the noodles, we put a saucepan with water to boil and we cook them. Once cooked, drain and add to the sauce that we like the most.
Let’s go! Today everyone to prepare fresh pasta at home … Then remember to prepare for example some spaghetti carbonara and tell us how are you …
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