He summer will soon come to an end (September 22, to be exact), but the heat There is no respite. These days, the last thing we want to do is spend a lot of time in the kitchen in front of the stove or consume dishes hot.
Aware of this, we have made a selection of five dishes refreshing and easy to prepare, ideal to share with the family or to offer to your guests, to combat the high temperatures of these days.
Roll of spinach and cheese
Ingredients (6 people):
- 1/2 kilograms of frozen spinach
- 50 grams of butter
- 3 tablespoons of flour
- 50 grams of cheese Parmesan
- ¼ pound of milk
- 4 eggs
- salt and pepper
For the cream:
- 250 grams of cheese cool
- 1 tablespoon of liquid cream
- 2 tablespoons lemon juice
- salt and pepper
Preparation:
Line a rectangular baking tray with aluminum foil. Grease and flour it. Place the spinach in a saucepan over the heat with half of the butter until the liquid evaporates. Remove and mix with the cheese Parmesan.
Make a bechamel with the rest of the butter, flour and milk. Mix with the spinach, add the yolks and season with salt and pepper. Beat the egg whites until stiff and add the spinach. Spread out on the baking tray and bake in the oven for about 20 minutes at 180-200 degrees Celsius. Unmold and roll up.
For the creammix all the ingredients. Carefully unroll the roll and spread the cream. Wrap in aluminum foil. Keep in the refrigerator for easier slicing.
Salad of corn
Ingredients (for 6 people):
- 1 can of corn
- 1 can of beets
- 2 slices of cooked ham
- Slices of 1 cm thick cheese of cream
For the vinaigrette:
- 6 tablespoons of olive oil
- 3 tablespoons of vinegar
- 1 teaspoon mustard, salt and pepper
Preparation:
Cut the ham and the cheese in cubes, mix with the corn. Make the vinaigrette by mixing all the ingredients well to obtain an emulsified sauce. Add the sauce to the previous mixture and finally mix in the beetroot, also cut into cubes.
Ceviche
Ingredients (for 6 people):
- 6 fillets of hake
- 2 onions
- 2 red peppers
- 1 green pepper
- 2 red tomatoes
- Lemon juice
- Salt and pepper
Preparation:
Cut all the ingredients into cubes. Let it marinate with juice lemonsalt and pepper and refrigerate. Serve the next day, adding a little virgin olive oil. Serve cold.
Breasts of summer
Ingredients (for 6 people):
- 6 chicken breast fillets
- ½ liter of not very thick bechamel
- 2 egg yolks
- 50 grams of liquid cream
- 1 liter of chicken broth
- Truffle
- Red and green pepper for decoration
- Aspic
Preparation:
Cook the breasts in the broth. Once cooked, drain them and divide them into equal parts. Prepare the bechamel by adding the yolks and the cream so that it has a smoother taste and put the breasts inside to cover them. Let them cool.
Make the aspic following the instructions on the box, let it cool and use a brush to coat the breasts. Decorate with the truffle and the peppers. Cover with other layers of aspic until you get the desired shine.
Mousse of yogurt
Ingredients (6 people):
- 125 grams of cream
- 4 natural yogurts
- 3 egg whites
- 10 grams of fish glue
- 4 tablespoons of sugar
For the sauce:
- 2 kiwis
- 100 grams of sugar
- 150 milliliters of water
Preparation:
Soak the fishtail in cold water. Beat the yogurts with half the sugar, add the fishtail fish dissolved in lemon juice with a tablespoon of water and passed through strainer. Add the whipped cream and finally the egg whites beaten until stiff with the rest of the sugar.
Pour into a slightly loose ring mold greased with seed oil. Put it in the fridge until it is curdleTo unmold, place in hot water for a moment.
Kiwi sauce:
With the water and sugar Make a smooth syrup, blend with the kiwis and serve with the mousse.
