A summer day is made perfectly delicious by a light serving that starts with fresh yogurt and ends with lace-edged flatbreads.
Perfect the setting for a summer’s day is delicious and light. Homemade yogurt with strawberries is enjoyed for breakfast, a hearty salt & vinegar casserole for lunch, and lace-edged flatbreads with salty and sweet filling for dinner.
Creamy soft, slightly acidic coconut yogurt is easily prepared with a couple of ingredients. Lactic acid bacteria, which are available in capsule form, are mixed with coconut milk. The most important thing is to prepare the yogurt in a well-cleaned and dried glass jar, so that the yogurt remains edible for 4–5 days.
Coconut yogurt and strawberry-lime salad
Homemade yogurt tastes good with berries.
4 servings
Preparation time 10 minutes + preparation 12 hours
2 teaspoons (à 400 g) of coconut milk sold in a can
4 lactic acid bacteria capsules
2 teaspoons vanilla sugar or honey
Strawberry-lime salad
250 g of fresh strawberries
1 lime
1 tablespoon of honey
½ dl chopped lemon balm
1. Put the cans of coconut milk in the fridge for a couple of hours. Scoop the solid fat milk into a clean glass jar. Mix about 1 tablespoon of the liquid part into the coconut milk, so that the composition becomes suitably flexible.
2. Open the lactic acid bacteria capsules and mix their contents with coconut milk. Season with vanilla sugar or honey. Cover the jar with cheesecloth or a moistened piece of paper towel. Let it brew at room temperature, protected from the sun, for 12–24 hours. Place in the refrigerator for at least a couple of hours.
3. Cut the stems off the strawberries. Chop the strawberries into a bowl. Wash the lime, grate its green peel finely and squeeze the juice. Combine lime zest and juice and honey. Add them to the strawberries. Mix in the lemon meringue. Serve strawberry-lime salad with yogurt.
Coconut milk is kept in the refrigerator for a couple of hours before preparation, so it is easy to scrape off the fatty congealed milk from its surface. Coconut milk sold in a can freezes better in the refrigerator than the one sold in a cardboard package.
Lactic acid bacteria make yogurt gentle on the stomach and they also increase the acidity when the yogurt is allowed to be made in peace. If you want, you can sweeten the yogurt with vanilla or honey, or grate in, for example, citrus peel. Serve a fresh strawberry salad made of strawberries, lime and lemon balm with yogurt, granola or nuts.
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The trendy salt & vinegar combination is unbeatable.
Renew you should boil a good amount of potatoes so that you can use the leftovers to make a simple casserole suitable for a quick lunch. The flavor is in the caper vinaigrette, which is mixed with the fried ingredients before serving.
The trendy salt & vinegar combination is unbeatable. The wine vinegar gives the pittis an appropriate acidity, while the capers, bacon and halloumi add saltiness to the taste.
Salt & vinegar pot
Capers, bacon and halloumi add saltiness to the taste. You can also leave out the bacon.
4 servings
Preparation time 25 minutes
about 1½ l of boiled early potatoes
1 spring onion actually
100 g of bacon or pancetta
200 g halloumi cheese
100 g of pea pods or 2 dl of peas
1 l arugula or spinach
3 tablespoons of rapeseed oil
½ tsp salt
ground black pepper
Caper vinaigrette
4 tablespoons of rapeseed oil
2 tablespoons of small capers
1 tablespoon of wine vinegar
2 tsp dijon mustard
½ teaspoon of sugar
1. Chop the largest of the boiled potatoes into bite-size pieces if necessary. Finely slice the onion. Slice the bacon or pancetta. Dice the halloumi. Rinse the pea pods and arugula or spinach.
2. Shake the caper vinaigrette ingredients together in a glass jar with a lid.
3. Heat 1 tablespoon of oil in a large pan or mason jar. First, fry the bacon until it turns a nice brown. Add the potatoes, onions and the rest of the oil. Season with salt and black pepper. Continue to fry, stirring lightly, for 5-10 minutes, until the potatoes are nicely browned.
4. Add halloumi and pea pods or peas. Continue baking for a few minutes to soften the halloumi.
5. Pour in the caper vinaigrette. Turn it upside down. Finish with arugula or spinach.
For an evening snack the dough for the served lentils is mixed in a bowl during the day and left to form in the refrigerator until the time of frying. The natural yogurt added to the dough gives the taste the familiar acidity of blinis, which goes especially wonderfully with salty flatbread fillings.
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The natural yogurt added to the dough gives the taste the familiar acidity of blinis.
Lettu fried in a cast iron pan will have crispy lace edges. Start pouring the batter into the pan from the outer edge of the circle towards the inside. If necessary, flatten the dough lightly with a spatula, so that the letu forms a uniform round disc. If you are frying the whole batch of lentu at once, fold the fried lentu in the pan into a triangular fan shape. In this way, it is easier to put the blankets on the table, and they stay warmer better.
The marshmallows that soften on top of the hot cake taste like a combination of soft vanilla ice cream and grilled marshmallow. Place a handful of small marshmallows on the pan-fried letu, which has been turned over once, and let it melt for a while. Add bush blueberries and chopped strawberries, fold and get ready for a pancake experience.
Dinner snacks
about 12–15 pcs
Preparation time 45 minutes + preparation 1–6 h
8 dl whole milk
2 dl of fat-free natural yogurt
2 eggs
2½ dl wheat flour
2 dl barley flour
1½ teaspoons of salt
25 g of melted butter
For frying
rapeseed oil
1. Combine milk and yogurt in a bowl. Break in the eggs and beat until smooth. Mix in the flour and salt. Cover the dough bowl with a cloth and let the dough rise in the refrigerator for at least 6 hours or at room temperature for one hour. Melt the butter and add it to the dough.
2. Heat a splash of oil in a pan or a frying pan. Pour about 1 dl of batter onto the hot pan. Fry for 2-3 minutes depending on the heat of the pan. When the dough has congealed from the surface of the cake, turn the cake. Fry on the other side for 1-2 minutes.
3. Serve the fritters with the salty smoked fish-fennel filling and the sweet marshmallow-berry filling.
Smoked fish-fennel filling for buns
4 servings
Preparation time 20 minutes
1 fennel
½ a lemon
½ clove of garlic
½ dl freshly squeezed orange juice
2 tablespoons of rapeseed oil
2 teaspoons of honey
½ clove of garlic
a pinch of salt
2 pkt (à 125 g) mozzarella
300 g of smoked whitefish
½ dl chopped dill
1. Split the fennel, remove the stem and cut the fennel into the thinnest chips possible, for example with a mandoline cutter.
2. Wash the lemon. Finely grate the yellow peel of half a lemon and squeeze the juice of half a lemon. Halve, peel and mince a clove of garlic. Mix orange juice, lemon juice and grated lemon peel, oil, honey, garlic and a pinch of salt in a jar with a lid. Add the fennel. Close the lid of the jar and shake to mix. Let it season in the cold while the lettu dough is ready to be fried.
3. Drain the mozzarella. Cut the smoked pike into pieces without bones and skin. Chop the dill.
4. Tear mozzarella and smoked salmon over the lettuce. Top with marinated fennel. Roll up the buns and enjoy.
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