#Summer recipes

[foodshowxyz]

This is so fresh for the summer, Fresh Burrata Cheese with cherry tomatoes, a bit of olive oil and balsamic vinegar garnished with leaves.

[seasonalwonderment]

Blueberry Pie Cookies - That Oven Feelin

[allium-girl]

Blue corn red chili rabbit tamale with smoked squash sweet pepper sauce

[saltandlavenderblog]

Chicken pesto pasta salad

[kitchenwitchtingss]

WITCHY SAGE BUTTER ROLLS

These things are really like garlic rolls meet cinnamon rolls but with delicious sage butter!

They are perfect if you have a little extra time on your hands, and can be served alone or with a dinner, stew, or any type of soup and it pairs pretty well.

Quite the crowd pleaser ^_^

INGREDIENTS

For the Tangzhong:

2 tablespoons  bread flour

2 tablespoons water

4 tablespoons whole milk

For the Bread:

4 cups Bread flour

4 tbsp sugar

1/3 cup milk

A full packet of Instant Dry Yeast

2 large eggs

Half a stick of Salted butter

Pinch of Salt

For the Egg Wash:

1 large egg

1 tbsp water

For the Sage Butter:

7 tbsp Salted butter

1 tsp garlic salt

2 tsp ground sage

1 tsp thyme

2 cloves minced garlic

DIRECTIONS:

Heat the Tangzhong ingredients over medium heat until they become very thick, about the consistency of a very thick brownie batter. It should be congealed enough so that it doesn't slide off the spatula very easily. This should take no longer than 5 minutes. Let it cool down completely (If you add it in hot, you will risk killing the yeast and the bread will not rise.

(What is Tangzhong?) Its a mixture of flour, milk, water that really steps up your game when it comes to the fluffiness of the rolls. Once you try adding this to your basic breads, you wont go back!

Bloom yeast in warm milk (Put in the microwave for about 15 seconds, it should be lukewarm, not hot. Add Flour, a pinch of salt, and sugar into a stand mixer with the dough hook attachment.

Crack egg and milk into the yeast and with the stand mixer’s dough hook attachment, mix into the flour mixture. Add in Tangzhong. Add butter 1 tablespoon at a time and mix until the dough is elastic. Then mix for another 5 minutes. If the dough looks too dry, add a tablespoon of water, and repeat until smooth. If it is too liquidy, add a couple pinches of flour.

Put the bread dough in a lightly greased medium bowl, cover with plastic wrap, and let rise at room temperature for 2 hours. In the meantime, make your sage butter by beating your salted butter, garlic, and herbs.

Flour the workspace and roll the dough flat to about 1/4 inch thick. Smear all of your butter mixture onto the dough. Roll as you would a cinnamon roll, from the widest side of the rectangle to the other side.

Cover for 2 more hours for them to proof. Then combine egg and water to form your egg wash and brush it onto the rolls briefly before putting it in the oven. Put in the oven at 350 F for 25 minutes or until golden brown.

Enjoy!

[vegan-yums]

🍓 🍓 🍓 🍓

Strawberry Watermelon Sorbet

Creamy Strawberry Ice Cream

Strawberry Cheesecake Bar (GF)

Strawberry Shortcake (GF)

Strawberry Crisp – 7 Ingredients

No-Bake Strawberry Cheesecake

[zardyplants]

Peach Mug Cake

[fantasy-foods]

Elven Water

Difficulty: ★☆☆ (easy) Time: 2 minutes (prep), no cooking Categories: Drinks, High Fantasy Perfect for: Summer drink, short-notice one-shot Dietary requirements: contains lemon

Recipe below cut <3

Recipe

You will need:

Elderflower cordial (mine is homemade, which you can also make by following this or another tutorial, or alternatively buying it)

Mint leaves

Lemon juice

Water

Pour some cordial into your glass. The amount will very due to taste or size of glass, but roughly one sixth is a good rule of thumb, as it’s concentrated.

2. Fill the rest of the glass with water to dilute the cordial. If making a large batch (e.g a jug) you may want to lightly stir it at this stage, however it should mix evenly naturally. If you have bought ready-mixed elderflower juice, skip this stage and instead fill your glass.

3. Squeeze a few drops of lemon into your glass, again to taste. Don't go overboard!

4. Add a few (washed) mint leaves. If it's a particularly hot day, you could also add ice cubes.

5. Enjoy!

All images by me, please ask before using.

[squidney-fisheseverything]

⋅˚₊‧ summer dish~ ‧₊˚ ⋅

⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀:¨ ·.· ¨:

⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ `· . ꔫ

<Roasted turnip and leeks on a bed of seasoned ricotta and a spritz of lemon juice 🍋>

- > chef squid ⋆.˚ ᡣ𐭩 .𖥔˚

[sikfankitchen]

Hobak Jeon (Korean Pan-Fried Zucchinis)

[wisterianwoman]

Summer Shrimp Salad with Creamy Avocado Dressing

The delicious Summer Shrimp Salad with Creamy Avocado Dressing is a refreshing and satisfying dish that bursts with flavors. This salad combines perfectly cooked shrimp, couscous, and a medley of fresh vegetables, creating a harmonious, delicious dish.

The delicious Summer Shrimp Salad with Creamy Avocado Dressing is a refreshing and satisfying dish that bursts with flavors. This salad combines perfectly cooked shrimp, tender grains, and a medley of fresh vegetables, creating a harmonious blend of textures and tastes. The star of this salad is the creamy avocado dressing. Made with ripe avocado, tangy Greek yogurt, zesty lemon juice, and…

[foodshowxyz]

Fusilli Pasta Pesto Salad with Lettuce, Chopped Vegetables, Pesto Drizzle, and Burrata Cheese Ball

Ingredients:

125g fusilli pasta

1 ball of burrata cheese

100g mixed salad greens (e.g., spinach, arugula, lettuce)

100g cherry tomatoes, halved

1 small cucumber, chopped

1/2 red bell pepper, chopped

2 tablespoons pesto sauce

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Crushed red pepper flakes (optional)

Instructions:

Cook the Pasta:

Bring a large pot of salted water to a boil.

Add the fusilli pasta and cook according to the package instructions until al dente.

Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.

Prepare the Vegetables:

In a large bowl, combine the mixed salad greens, cherry tomatoes, chopped cucumber, and chopped red bell pepper.

Prepare the Dressing:

In a small bowl, mix the pesto sauce with olive oil. Adjust the consistency with a little more olive oil if needed.

Assemble the Salad:

Add the cooked pasta to the bowl with the vegetables and greens.

Drizzle the pesto dressing over the pasta and vegetables.

Toss everything gently to coat evenly with the dressing.

Season with salt and pepper to taste.

Serve:

Transfer the salad to serving plates.

Place the burrata cheese ball on top of the salad.

Garnish with fresh basil leaves and crushed red pepper flakes if desired.

Drizzle a little more pesto sauce over the burrata for added flavor.

Times:

Prep Time: 15 minutes

Cooking Time: 10 minutes

[seasonalwonderment]

Caprese Grilled Chicken Salad - Recipe Runner

[allium-girl]

fresh brie, grapes and Grissini breadsticks

[saltandlavenderblog]

Tomato spinach salmon pasta

[kitchenwitchtingss]

BAKED APPLE HAND PIES

This apple filling will have your house smell amazing for late summer or the fall season ~

A little concept I love is that not everything has to have a direct meaning or be meticulously planned out. Some foods just make you feel good, or happy, and you don't know quite why.

For me, it's any variation of an apple pie.

Anything cinnamon-spiced apple-related immediately puts me in a good mood. This recipe could be made to share with your friends and family, or even to celebrate Lughnasadah, if you celebrate it lol.

INGREDIENTS:

A good quality pie dough recipe

6-7 medium-sized apples (I use a mix of Granny Smith and Honeycrisp because they are my favorite mix of sweet and tart)

1/4 cup granulated sugar

1/4 cup honey

1/2 cup brown sugar

2-3 teaspoon ground cinnamon

1/2 tsp allspice

1/4 teaspoon ground nutmeg

A pinch of salt

Juice of half a lemon (if you like a more tart filling you could use up to a whole lemon)

Corn starch slurry (1 tbsp cornstarch to 2 tbsp water)

For the Cinnamon Sugar:

1/3 cup sugar

1 tbsp cinnamon

1/4 tsp salt

1 tsp allspice

A pinch of nutmeg

DIRECTIONS:

PREP: Peel, cut, and core your apples into little cubes small enough to fit into our little fried bite-size pieces. Add the diced apple pieces into a medium pot along with brown sugar, granulated sugar, and honey. Stir clockwise for good luck! Mix and let sit for about 15 minutes. Or until you can no longer see solid granules of sugar. Almost like a syrup at the bottom of the pot. Make your cornstarch slurry.

Turn the heat to medium and add in cinnamon, nutmeg, salt, allspice, and lemon juice. Let sit on medium-low heat for about 10 minutes, it should be bubbly and starting to thicken up. Add in cornstarch slurry and stir until the filling becomes nice and glossy and thick. Take off the heat and wait for it to come to room temperature.

With chilled dough, roll it out pretty thinly. If they are too thick, it will be a little dry. Cut rectangles about 2 1/2 inches long. With an egg wash brush the edges, then spoon in pie filling, making sure not to overfill, or else you risk the filling oozing from the sides. Take another rectangle and layer it over your one with the apple filling on it. Crimp shut with a fork. Repeat until there is no filling left.

Brush the tops with egg wash. Sprinkle with cinnamon sugar mixture on the tops. Use a knife to vent the pastry 3 times diagonally. Bake in oven at 400F for 23 minutes, or until golden brown.

I finish here with some maple syrup glaze that's really tasty.

Enjoy!