4 easy recipes with summer fruit and vegetables #1

Dear readers, you who cultivate a vegetable garden must undoubtedly cook and eat according to the seasons, depending on what the garden gives you. For the summer, vegetables are above all the protagonists: courgettes, green beans and tomatoes. And for fruit: apricot, rhubarb and raspberries. The recipes you will find here come from blogs, we support each other among bloggers 😉! Today I present to you 4 easy-to-make recipes to please your friends this summer.

Summer Vegetable Recipes

Courgettes stuffed with tomato/mozzarella

Source: VanishFood

Ingredients

• 2 courgettes
• A few cherry tomatoes
• 1 ball of mozzarella
• A few thin slices of chorizo
• Thyme, a few basil leaves
• Olive oil, Salt – Pepper

Preparation

• Wash the courgettes and cut them in half lengthwise without cutting the ends, then steam them10/15 minutes.
• Cut the mozzarella into small slices and the cherry tomatoes in half.
• Preheat the oven to 210°C
• Slightly hollow out the courgettes then add the mozzarella, cherry tomatoes and chorizo ​​alternately.
• Pour over a drizzle of olive oil, salt and pepper then sprinkle with thyme.
• Baking15 minutesthen remove from the oven, add fresh basil leaves and enjoy immediately.

Ingredients for 10 tartlets

• Homemade shortcrust pastry
• 150 g of white cheese
• 140g of cold liquid cream
• Salt, pepper, garlic, basil
• 2 sheets of gelatine + 10g of cream
• About 6-7 cherry tomatoes per tart

Preparation

• Roll out the dough, prick it and, using a biscuit cutter, cut it into a circle of 10 or 12 cm in diameter.
• Bake on a baking tray at 180° for 12-15 minutes, with or without circles. She must remain blonde.
• Soften the gelatine in cold water and heat the 10 g of cream.
• Whisk together the foie gras, salt, pepper, minced garlic and basil.
• Beat the crème fraîche in a mixer. Stir in the white cheese.
• Dissolve the gelatine in the hot cream and add everything slowly to the whipped cream – fromage blanc mixture.
• Leave to cool.
• Cut the cherry tomatoes in half.
• Using a pastry bag, arrange 1 cm of fromage blanc mousse on each tart base, forming a spiral.
• Arrange the cherry tomatoes, alternating the color and changing the direction of rotation. A first round with the cut side to the left and a second round with the cut side to the right.
• Decorate with rocket or chopped and toasted hazelnuts.

Recipes with summer fruit

Ingredients (almond cream)

• Homemade pie crust
• 100 grams of soft butter
• 100 grams of sucre
• 100 grams of almond powder
• 1 large whole egg (60 grams)
• 1 teaspoon liquid vanilla
• 1 cap of amber rum
• 500 grams of ripe apricots
• Flaked almonds
• Apricot jam

Preparation

• Beat in the soft butter (not fused) cut it into cubes with the sugar until you obtain a smooth and homogeneous mixture.
• Add the egg, then the almond powder. Continue blending and add the vanilla and rum.
• Decorate the bottom of the tart with the almond cream. Wash and dry the apricots well.
• Cut them in half with a knife and place them on the almond cream.
• Cooked 25-30 minutes on the rack of the preheated oven 180°C.
• Check the cooking time, the tart should brown slightly on the surface.
• Leave to cool to room temperature. Using a brush, cover the tart with the apricot jam. (slightly heated to make it easier!) to give it splendor.

Ingredients

• 450 g of raspberries + 6 for decoration
• 12 speculoos + 6 for decoration
• 500 g of mascarpone
• 6 eggs
• 180 g of icing sugar
• 1 lime zest

Preparation

• Separate the yolks from the whites. Beat the egg yolks with the icing sugar so that the mixture whitens.
• Add the mascarpone.
• Beat the egg whites until stiff. Gradually add them to the mascarpone mixture.
• Crumble 2 speculoos into each glass, distribute the raspberries and the mascarpone mixture.
• Crumble one speculoos per glass, add a raspberry and a little lime zest.
• Store in the refrigerator for at least 1 hour.