Sun, air and food ...:-site banquet and holiday dinner

Visiting buffet. If a wedding, anniversary or other eventIt coincides in time with the favorable weather - why not hold a celebration in nature? The same picnic, but a more »accurate.» In fact, ketchup stained jeans and a charcoal jacket prozhzhennaya - little things in life for an amateur picnic. But the wedding we used to dress up like an appointment with the Queen of England, even if it takes place in the taiga forest. And stained juicy grass bride - a real tragedy. Therefore, in place for the outgoing banquets should be - more or less clean and safe enough. Edible - sliced and laid out on the skeet, drink - bottled, sparkling - chilled. Quiet, unobtrusive, but staff quick shower complete the picture of unity and harmony with nature. If everything is made in advance will be able to spoil the holiday only three points: a) the vagaries of the weather, which is not suspected forecasters; b) mosquitoes and gnats; c) some Uncle Peter, who still got drunk and rowdy ...

Dacha dinner We conclude our little study of cultureeating food outdoors. This is another story. Whether you have four hundred a »saraykoy» or manor house in three floors - a real holiday dinner should be from the garden! And no matter what you buy eggs from a neighbor Claudia Nazarovna and dill she also secretly nadergat from the garden through the fence. Stew with pasta in the country - or bad taste, or absolutely necessary measure.

In the summer the queen holiday table on the right isokroshka. Probably everyone knows how to cook. It is made with kvass, mineral water, kefir, on cucumber pickle on whey (the latter, by the way - the most healthy option). But there are other »cold» soup, very useful and suitable for the summer heat.

Например, малороссийский свекольник. Готовить его чрезвычайно просто! Берем одну крупную свеклу, очищаем и варим ее вплоть до полной готовности. Снимаем с огня, остужаем. Затем режем кубиками и опускаем обратно в отвар. Режем на мелкие кусочки два слабосоленых огурчика, две крупные картофелины и два яйца, предварительно сваренных вкрутую, и высыпаем все это к свекле. Зелень мелко нарезаем и перемешиваем с солью и с приправами (должно получиться три столовые ложки). Взбиваем 100 г нежирного кефира со столовой ложкой сметаны и этим заправляем супчик.

Too lean? Then prepare fish botvinya. Who is willing even easier! Take 100 grams of sorrel, and simmer it over low heat (of course, you need to add water, but very little). The resulting product was rubbed through a sieve and add to it half a liter of kvass, and half a teaspoon of lemon peel. Salt and sugar are added to taste, cool. Cut into small pieces of boiled fish (250 g), fresh cucumber, green onions crumble and dill. The mixture is placed to the plate and fill with cold kvass with sorrel.

At the villa cooking simple rules: preferably vegetables cook in their skins, to keep maximum vitamins and cooking - two hours before a meal to authentic and quite cool. Do not forget the sweet tea with natural flavors - pieces of fruit, berries and fresh, just ripped off from the garden leaves of black currant, cherry, raspberry, lemon balm, mint.

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Bon appetit - and good weather!</p>