Berry jelly with vanilla and lemon
For 4 servings:
- for 250 g of raspberries, cherries, blueberries and strawberries
- 1 vanilla pod
- 500 ml of cherry or blackcurrant juice
- 1/2 lemon juice
- 35 g of starch
- 100 g of sugar
Combine berries, gently rinse with cold running water and dry well. Remove cherries from the cherry. Each strawberries depending on the size of cut into halves or quarters. A vanilla pod is cut along and scraped out the flesh. And pod, and pulp put in juice, put on fire and bring it to a boil. Starch dilute table 4-5, spoons of cold water, then in a thin trickle with stirring pour into boiling juice and boil. Remove the pan from the heat. Put the prepared jelly prepared berries, sugar and mix. Let the mixture cool down, remove the vanilla pod. If desired, you can add a little more sugar. Ready to pour the jelly on small bowls or glasses. Separately, you can serve whipped cream or vanilla ice cream. You can make a yellow or green jelly depending on the selected fruit (from peaches, pineapples and mangoes or from apples, kiwi and grapes). In this case, apple juice should be added to the jelly.
Preparation: 40 min.
In one serving 245 kcal. 2 g of proteins, 1 g of fat, 54 g of carbohydrates
Related souls of watermelons and melons belong to the family of pumpkin, and therefore are more closely related to cucumbers and zucchini. But unlike them, large "berries" are juicier and, of course, sweeter, which makes them an indispensable treat and at the same time - a drink. A large family of melons come in a variety of varieties: the varieties are numerous and the fruits differ in size and shape. For example, the brand "Cantaloupe": the surface is ribbed, the crust is rough, the color is greenish-yellow, the pulp is orange with a very sweet aroma. Mesh melons owe their name to the surface, according to texture resembling a light cork. Their greenish pulp of refreshing taste has an aroma with an emphatically fruity note. Well, honey melon smells as it should be - honey.
Certificate of maturity
When patting a ripe watermelon should respond with a deep, full sound. Immature fruit sounds like an empty container. Pay attention to the "tail": it must be dry. Melon is ripe, if a characteristic melon aroma comes from the fruit stem.
Dessert "Cantaloupe"
With 4 small cantaloupes of "Cantaloupe" sort it is possible to cut off caps and to remove seeds. Then select the flesh (800 g), leaving the walls 1 cm thick. From the pulp, make a mash with 5 table. spoons of lemon juice and 60 g of sugar. Then add 500 ml of sparkling wine and 250 ml of cream. Spill on melons and serve with straws.
Melon smoothies
In a blender or with a mixer, make a puree of 100 g melon pulp with 400 ml of water, 1 st. spoon of yogurt and 2 table. spoons of crimson jelly. Spread on a wide glass and in each add crushed ice, 1 teaspoonful. spoon of raspberry jelly, a slice of melon. Decorate with a sprig of mint and immediately serve.
Melon balls
... it is best to cut out with a spoon for an ice cream with a sharp edge. Turn your hand - and the neat ball is ready!
For cocktails
An alternative to frozen fruit ice: cut out melon balls and freeze them - beautiful and tasty.
Salad from watermelon with feta
For 4 servings:
• 600 g of watermelon flesh
• 300 g of feta
• 125 g watercress
• 6 table, spoons of olive oil
• 4 tablespoons of white wine vinegar
• 50 g chopped pistachios
• 1 teaspoonful. spoon of dried cumin
Watermelon pulp cut into large slices. Cut the feta into plates. Cress-salad to sort, rinse with running cold water, dry on a paper towel and lay out layers with slices of watermelon and feta plates in the form of low "towers." Olive oil mixed with white wine vinegar and lightly beat up. Salt and pepper. You can also add a little ground cumin. The resulting "turrets" of watermelon, feta and watercress pour with dressing, sprinkle with chopped pistachios, dried cumin and serve on the table.
Preparation: 15 min.
In one serving 380 kcal. 15 g of protein, 18 g of fat, 14 g of carbohydrates
Melon soup with chili
For 4 servings:
• 4 small cantaloupes of "Cantaloupe"
• juice and zest of 2 limes
• a piece of ginger (1 cm)
• 5 teaspoons. spoons of olive oil
• 2 tablespoons of white balsamic vinegar
• 200 ml of cream
• 2 pods of red chili peppers
• 300 grams of boiled shrimp
Wash the melons and dry them with a paper towel. Then cut off the top part in the form of "lids". Remove the seeds, pulp to choose (800 g), leaving the walls 5 mm thick. From the pulp of melon, juice and zest of limes, ginger, olive oil and balsamic vinegar to mash. Stir in 200 ml of cream (you can add a little water). Pods of chili pepper to wash, dry, remove seeds, pulp cut into rings. The soup should be poured into the resulting melon "cups" and put in the refrigerator for 30-40 minutes. Before serving, chop the chilled dish with chopped chili peppers. 300 g of boiled shrimp strung on wooden skewers and served with soup.
Preparation: 1 hour
In one serving 310 kcal, 8 g of protein, 20 g of fat, 35 g of carbohydrates
Melon salad with mozzarella
For 4 servings:
• 50 ml of broth
• 1 teaspoonful. a mustard seed spoon
• 125 g of arugula
• 200 g of mozzarella cheese
• 1 table. a spoonful of honey
• 1 teaspoonful. mustard spoon
• 3 table. tablespoons olive oil
• 4 table. spoonful of vinegar
• 2 slices of ham
• salt
• ground black pepper
Broth bring to a boil, put mustard seeds and cook under the lid 2-3 min. Remove from heat and allow to cool well. From the pulp of the melon cut a small spoon for ice cream. Rukkolu cleanse, wash and dry well. Cut the mozzarella into cubes. Cool the broth with honey, mustard, olive oil and vinegar. Sauce salt and pepper. All the ingredients of the salad are combined and poured with the resulting sauce. Put ham on top.