Spring menu. Spring menu: recipes for May dishes

A great excuse to get out of the city and have a picnic in nature. Chef Ina Garten and the culinary TV channel Food Network talk about how to make the spring feast healthy and varied.

• Difficulty Easy
• Type Snack
• Time 30 minutes
• Persons 8-9

Ingredients

• Olive oil
• 1 red bell pepper, separate the seeds and cut into slices
• 1 yellow bell pepper, seeds removed and cut into slices
• ½ tsp Sahara
• 8 g capers, drained
• 10 g fresh basil leaves, chopped
• Freshly ground black pepper
• Baguette
• 85 g soft cheese gorgonzola (can be replaced with other blue cheese)

Cooking

1. Preheat oven to 190 degrees. Fry the peppers over medium heat until they are soft (12-15 minutes).
2. Sprinkle with sugar and continue to fry for about 2 minutes. Add capers and basil, salt and pepper. Postpone.
3. Cut the baguette into about 18 pieces. Lubricate one side olive oil. Place the baguette on a baking sheet and bake in the oven for 7-10 minutes until golden brown.
4. Spoon the pepper mixture (1 teaspoon) over each piece of baguette. Place 2 pieces of cheese on top and bake again for a minute or two. Serve on the table!

• Difficulty Easy
• Type Salad
• Time 45 minutes
• Person 8

Ingredients

For chicken salad:

• 4 chicken breasts, leave skin and bones
• Olive oil
• Salt and pepper
• 500g asparagus, top removed, cut into thirds
• 1 red bell pepper, seeds removed and cut into slices
• Chinese sauce
• 2 green onions, chopped
• 1 st. l. sesame seeds, toasted

For Chinese sauce:

• 120 ml vegetable oil
• 60 ml apple cider vinegar
• 60 ml soy sauce
• 1½ st. l. sesame oil
• ½ st. l. honey
• 1 garlic clove, minced
• ½ tsp ginger root, grated
• ½ st. l. sesame seeds, toasted
• 60 g peanut butter
• 2 tsp salt
• ½ tsp ground pepper

Cooking

1. Preheat oven to 180 degrees. Lay out chicken breasts onto a baking sheet lined with parchment paper and brush with olive oil. Salt and pepper.
2. Bake 35-40 minutes until the chicken is done. Leave to cool. Separate the meat from the bones and remove the skin. Cut the meat into small pieces.
3. Blanch the asparagus for 3-5 minutes, then immediately put it in cold water to keep the color. Drain the water. Cut the pepper into slices. Combine chicken, asparagus and peppers in a bowl.
4. Drizzle salad with Chinese dressing, add green onions and sesame seeds.

• Difficulty Easy
• Type Salad
• Time 10-15 minutes
• Persons 4-5

Ingredients

• 200 g Greek yogurt
• 115 g lemon curd
• 1 st. l. honey
• ¼ tsp vanilla extract
• 300 g strawberries, chopped
• 150 g raspberries
• 150 g blueberries
• 2 tbsp. l. Sahara
• 3 art. l. limoncello liqueur
• 1 banana, cut
• fresh mint leaves

Cooking

1. For the sauce, mix yogurt and cottage cheese with honey and vanilla extract. Postpone.
2. Mix strawberries, raspberries and blueberries with sugar and limoncello. Set aside for 5 minutes, then add the banana to the salad.
3. Serve fruit salad in glasses with a spoonful of yogurt mixture, garnished with mint leaves.

• Difficulty Medium
• Type Main course
• Time 45 minutes
• Person 4

Ingredients

• 1 onion, cut in small pieces
• 1 sweet fennel, cut into slices
• 3 art. l. olive oil
• 1 garlic clove, crushed
• 800 g canned cherry tomatoes, drained
• Pepper
• 2 tbsp. l. chicken broth
• 2 tbsp. l. dry white wine
• Handful of fresh basil leaves
• 2 tbsp. l. capers, drain liquid
• 15 g unsalted butter
• 4 (2.5 cm thick) swordfish fillets (about 1.35 kg)

Cooking

1. To prepare the sauce, sauté the onion and sweet fennel for 10 minutes over medium heat until the vegetables are tender. Add garlic and continue sautéing for another 30 seconds.
2. Add the tomatoes, crush them with a fork in the pan, season with salt and pepper. Simmer for 15 minutes. Pour in chicken bouillon and white wine, then simmer for another 10 minutes, until half of the broth has evaporated.
3. Add basil, capers, butter and cook for another minute. Set aside, but keep the pan warm.
4. Prepare the grill. Brush fish with olive oil, salt and pepper. Fry the fish on both sides for 5 minutes. Try not to overcook the meat.
5. Pour the sauce onto a plate, place the fish on top and garnish with basil leaves. Serve on the table!

Cooking

1. Blend orange and lime juices with strawberries and bananas in a blender until smooth.
2. Place in refrigerator. Serve in glasses.

Diversify your home menu and surprise your loved ones with a new unusual dish. In our gastronomic review 8 original recipes from the spring menu - from appetizers to desserts with a light serving of chefs.

Orange 3 Restaurant Chef Sauli Kemppanen

Ingredients:

Shrimp broth:

"Shrimp" couscous:

Orange Cabbage Seasoning:

Cooking:

Fry the shrimp shells and vegetables in olive oil over medium heat for about 15 minutes. Use a spatula to stir every 3-4 minutes. Add white wine, port, vermouth, Pernod Ricard and cognac and cook until almost all liquid has evaporated. All the wonderful taste of the alcohol intensifies and soaks the vegetables. Now add the shrimp broth and remaining ingredients. Cook for 30 minutes on low heat, the most optimal temperature is so that the dish does not boil during this time (95-99 C). After 30 minutes, remove the pan from the heat, cover and leave at room temperature for 1 hour.

Strain the broth through a very fine sieve. You should get about 300-350 ml. Pour it back into the smaller saucepan and cook just enough to make about 200 ml. This way you get a wonderful strong taste of shrimp in the broth. When the broth is ready, pour it over the couscous, cover tightly and let sit for another 15 minutes.

Add salt, olive oil and lemon juice. Mix everything carefully.

finely cut cauliflower cook over high heat for 1 minute. Don't throw away the leftover (bottom) cauliflower, you can make a delicious vegetable broth out of it and use it later. Chill the cooked cauliflower in ice water for 1 minute. Remove from water, dry well, add a little salt and quite a bit of olive oil.

Don't throw away Orange juice. Continue to cook it for so long until 35-40 ml is left at the exit. Now it has a very strong orange-cabbage taste.

Add vinegar, lemon juice, and salt, and pour over the clean shrimp. Leave to marinate for 30 minutes. After 30 minutes, remove the shrimp from the vinegar, dry well and fry them in olive oil for a very hot pan- do it fast! Do not overcook, otherwise all the shrimp juice will be lost. It's not tasty. Put the couscous on a plate first. Put on top fried shrimps and cabbage. Add lettuce, tomatoes, cucumbers, or whatever you like, if you like. The dish from the spring menu is ready!

Restaurant-bar LOL

Ingredients:

Pineapple Salad Dressing:

Cooking:

Chop the onion into small cubes. Cut the strawberries into small cubes, after removing the stem. Cut the chili pepper lengthwise, remove the seeds and cut into small cubes. We clean the pineapple from the skin and cut into slices of a triangular shape and knead with salad dressing (cut the celery into small cubes and mix all the ingredients thoroughly). Fry tiger prawns in a wok or pan on vegetable oil with the addition of soy sauce, black vinegar and chili pepper. At the end, add the sweet chili sauce to the shrimp. Put the mixed pineapples on the bottom of a deep plate. Place cooked shrimp on top. Decorate with fresh strawberries and cibulet.

Barbara bar, chef Maxim Myasnikov

Ingredients:

Carrot puree:

Cooking:

Grate potatoes, mix with mayonnaise and flour. Add curry, finely chopped dill, salt to taste. Fry the resulting mass on both sides in a heated frying pan with the addition of olive oil.

Cut mushrooms and zucchini and fry in unagi sauce. Wrap ready mushrooms in potato pancakes. Boil the carrots with the addition of lemongrass and thyme until tender. Grind the carrots into a puree. Put the puree on a plate, cut the potato pancake into two parts and put on top. Serve with cucumber and radish salad with soy sour cream.

Turandot restaurant, chef Dmitry Eremeev

Ingredients:

Cooking:

Cut Romano lettuce into strips, add mizuna cress, sakura cress, cucumbers and soy sprouts, season with Miso with Yuzu sauce. Boil crab until tender. Add diced avocado, brown bread chips crumbs, fermented onion, cherry tomatoes, balsamic caviar, sunflower sprouts, watercress, decorate with Bonito sesame seeds and the dish from the spring menu is ready.

Cafe "Rulet", chef Timur Abuzyarov

Ingredients:

For creme brulee:

For the sorbet:

Cooking:

Mix sugar with cream, lemongrass and ginger. Warm up. Strain. Add yolk, mix. Then pour into the mold and put on water bath into a combi steamer for 50 minutes at 90º. Sprinkle the finished creme brulee with sugar (to taste) and burn with a burner. Chop the ginger and squeeze the juice. Mix the resulting juice with lemon juice, mango puree and sugar syrup. Reheat and freeze in pacojet. After freezing, punch into a pacojet. To serve, spread the mango sorbet over the creme brulee and garnish with mint.

Restaurant

Ingredients:

Cooking:

Peel the celery root, cut into small pieces and drop into boiling water. When it becomes soft, we drain the water and punch it in a blender with butter and salt to taste. Boil carrots and parsnips until almost ready - the main thing is not to digest. Then you need to pull them out, salt them, pour lime juice over them and put them on a baking sheet in the oven for baking. A slice of celery needs to be burned in the oven until black, and then punched in a blender to the state of ash - this will be our decor. This dish looks beautiful on a wooden board. First, spread the puree with a spoon, then put the parsnips, and carrots on it a little diagonally. Top with almond flakes and celery ash.

Black Thai Restaurant

Ingredients:

For syrup:

For the carpaccio (for 1 serving):

Cooking:

First, boil the syrup: dissolve sugar in water and bring to a boil. Remove from heat, add the peel of an orange or lemon (not the zest, but the whole peel), cinnamon stick, cloves, star anise, fresh ginger (if there is no juicer, you can use a blender or cut the ginger into small pieces). We leave the spices to infuse in the syrup under the lid until it cools. So ripe pineapple peel off the skin and thinly slice into rings on a slicer. Or with a knife - the thickness of the ring should be 1-1.5 mm. We spread the prepared rings in a chilled, room temperature syrup and put in the refrigerator for a day. The next day, the pineapple will be crispy, juicy and hold its shape. Preparation of the dish: put the pineapple rings on a plate. You can lay out in any way, for example, as carpaccio. Sprinkle with coconut chips, decorate with slices of fresh strawberries and a sprig of mint.

The blessed month of May gives a lot of reasons for joy. One of them is fresh juicy vegetables, really tasty and healthy. They add new colors to the usual menu and inhale a delightful summer mood into the recipes of May dishes.

Salad in bright colors

For many, asparagus is an unremarkable product. will surely change this view. Add olive oil, salt and pepper to 500 g of asparagus, bake for 15 minutes at 180 ° C. Combine 100 ml of white wine with chopped shallots and a clove of garlic. We put here 3 sprigs of thyme and tarragon, 3 peas allspice, dried cloves, a pinch of white, black and pink pepper. Boil the mass in half and filter. We heat 3 beaten yolks in a water bath, gradually adding 200 g of liquid butter. When the mass thickens, we introduce wine with spices and simmer for another 5 minutes. asparagus with this gourmet sauce impress your loved ones.

Radishes with retinue

A rare spring salad is complete without radishes. And yet, the main and most beloved radish recipe is this. Cut into cubes 3-4 boiled potatoes, chop a bunch of parsley and dill, as well as 8-10 green onion feathers. We combine them in a saucepan, salt and lightly knead with a crush. Add 12-15 radishes and 6 salted cucumbers cubes, 500 g smoked chicken diced or boiled meat. We breed in a liter of home bread kvass 2 tsp grated horseradish and pour chopped vegetables with meat. Before serving, add a spoonful of sour cream and half a boiled egg. This wonderful okroshka may well mark the beginning of the summer soup season.

Pea Risotto

Gnawing in pods is good for health. Therefore, recipes for dishes with peas are good for the body. Especially if it's a gourmet risotto. Fry 300 g of arborio rice in 2 tbsp. l. butter 2 minutes. Continuing to simmer, gradually pour in a liter vegetable broth and gently stir with a wooden spatula. Cook the rice until it becomes creamy and all the liquid has evaporated. Then sprinkle with grated cheese and stir. Beat with a blender ½ bunch of mint. 300 g of fresh peas are scalded with boiling water, salt to taste and spread with mint to the risotto. You can add it with strips of fried bacon.

Curls with a secret

Another worthy representative of delicious May greens. That's why recipes for dishes from fresh spinach seem to breathe in the spring. Including homemade pies with fillings. We pass a bunch of spinach through a meat grinder, mix with an egg, 200 g of grated cheese, salt and pepper to taste. A layer of ready-made puff pastry weighing 500 g is cut into 4 longitudinal strips. We evenly spread the filling on them, carefully pinch the edges, making even flagella. We spread them on a baking sheet with paper seam down in a spiral, fastening together. Lubricate the snail pie with yolk, sprinkle with sesame seeds and put in the oven for 25 minutes at 180 ° C.

Delight your loved ones with seasonal dishes according to our recipes. More fresh interesting ideas Look on the website "Eat at Home". And if you want to replenish the culinary collection with your author's creations, tell us about them in the comments.

In the spring, I wildly want vegetables, to such an extent that I look with envy at the neighbor's cat, nibbling fresh grass near the entrance. In addition, it stings with the desire to be beautiful and fresh, like a spring rose, slender and full of strength. Bursting with enthusiasm to get in shape, change the image and, of course, eat right. Well, at least relatively correct. For example, I will never be a vegetarian, because I cannot live a single day without a thick piece of meat. And I can’t imagine evening tea without a cupcake or cake.

But the body, exhausted by winter “majanesics”, still requires healthy and wholesome food, and you should not refuse it. Spring menu- it is not only useful, but also tasty.

Green Bean Salad:

Very tasty, delicate, refreshing salad. We take 800 g of green beans, throw it into salted water and boil for 5 minutes. Drain the water, let the beans cool slightly. We rub 150 g of cheese into a bowl with beans, put a small pinch of red pepper, squeeze a couple of lemon slices (maybe more, to taste). Drizzle with olive oil and stir. I cook such a salad in two bowls at once - one for the family, and the other for myself personally, because I am ready to eat it not only in bowls, but in whole barrels.

Lithuanian cold borscht

Boil beets and 5 eggs. Finely chop the greens (dill and parsley), sprinkle with salt and rub with a spoon. There we also cut a few fresh cucumbers, radishes, boiled and cooled beets and eggs. Pour kefir or katyk diluted with water, add salt to taste, citric acid and sugar, let it brew and eat cold with freshly boiled hot potatoes.

Green cabbage soup

In boiling water or broth we throw diced potatoes, onions in half rings. Cook until potatoes are ready. Large bunches of sorrel and young nettles are cut and thrown into the broth. Beat two eggs with a fork and pour into the soup, stirring until the eggs curdle. Sprinkle with herbs and serve with cold sour cream. You can not pour the eggs into the soup, but boil and put the halves directly on the plate.

Broccoli with ham and cheese

We disassemble 400 g of broccoli into kocheski, boil in boiling salted water for a couple of minutes, recline in a colander. Put into a baking dish. Cut the ham into thin slices and fry until golden brown. Lubricate a little with mayonnaise. We lay the tomatoes on top in thin slices, cover everything with grated cheese and send it to the oven.

Rhubarb pie

Delicate air cake with a pleasant sour filling. We clean the rhubarb stalks, cut into small cubes. Beat 3 eggs with 0.5 cups of sugar, pour in 150 g of melted butter, add 1.5 cups of flour, 1 tsp of baking powder, mix. Pour 0.5 cups of sugar into a greased form with a thin layer, sprinkle starch on top (to reduce leakage), pour rhubarb and pour the dough. We put in hot oven and bake.

Get 12 free menu templates (Word and PDF files):

Hearty meals are good for winter table when additional calories are indispensable. In the spring, the appetite decreases, which means that lighter dishes should prevail on the table - vegetable stews, salads, celery soup for weight loss. Spring is a good time to change your eating habits. Spring dishes from young vegetables stuffed with vitamins will help you recuperate after a long winter, cleanse your body and fill you with a feeling of new strength and health.

In the spring, when nature begins to wake up from a long winter sleep, our body suffers from beriberi and needs reinforcements and vitamins. The most suitable for the spring diet will be light and low-fat food, rich in vitamins, which helps to increase the tone of the body and strengthen the immune system. appetizing fish, tender lamb, lentils, mushrooms, cheese, vegetables and fruits - all these products must be present on the spring menu!

Fish on the spring menu

Fish is an ideal product for refreshing the body in the spring. It is rich in protein, very tasty and provides a feeling of satiety for a long time. And there is much less fat in it than in meat.

Try to cook original dish! All desires, perhaps, the fish will not fulfill, but it will definitely provide the substances necessary for the body!

Lamb meat for the spring table

Lamb meat - tasty and healthy! This tender meat is very rich in various beneficial substances, easily digestible fats and complete proteins. And in combination with lemon juice and garlic, it even helps to lose weight!

To fully enjoy the juicy lamb, cook it in a cauldron! A mixture of aromatic spices, bell peppers, potatoes and funny cherry tomatoes will give the meat a unique taste and enchanting aroma!

Special side dish - spring recipe

Undeservedly forgotten by us, nutritious lentils can easily become an excellent spring side dish! Lentils- a valuable source of fiber, in addition, vegetable proteins and complex carbohydrates in its composition will help in the shortest possible time to awaken the body from autumn-winter hibernation and move it to productive work.

You can also cook lentils - tender, juicy and very healthy!

Vitamins in the spring diet

Cabbage for body support
In the spring diet, be sure to include foods high in vitamin E. Leading positions in the content of this valuable vitamin are occupied by cabbage and cauliflower.

From white cabbage in just ten minutes you can cook a wonderful side dish - it does not lose its excellent taste qualities even when cold!

Oyster mushrooms - pantry squirrel

Oyster mushrooms are a real storehouse of protein necessary for the human body. You can buy these mushrooms all year round and it's not hard to cook them. Oyster mushrooms are especially good in combination with cilantro and garlic.

Cheese - down with the blues!

Cheese is very rich in tryptophan - from this amino acid in the human body serotonin is synthesized, known to us as the hormone of joy. If you include cheese in your spring diet, you can cope with the spring blues much faster and significantly improve your mood! By the way, you can combine the benefits of cheese with the benefits of vegetables in a light and very tasty soup!