Galezo

Eat vegetable fats
2/3 of all fat consumed in summer should be vegetable. They will keep the skin hydrated, help the body to endure critical days in heat more easily, and all other elements are easily absorbed in the intestines. And the brain will work at an adequate speed (yes, its functioning is getting better not only from carbohydrates).

In addition, the rich vitamin and mineral composition of pumpkin seeds has a beneficial effect on the health of many body systems. Zinc strengthens bone tissue and is able to strengthen the body's immune defenses, omega-3 and -6 fatty acids prevent the signs of premature aging and perfectly tone the body, and valuable amino acids normalize the functioning of the kidneys and gastrointestinal tract.

Blueberries
Blueberries and blueberries are a storehouse of antioxidants and vitamins. These berries contain substances that stimulate the brain, increasing its performance. In addition, antioxidants slow down inflammation and aging processes and stimulate nervous activity. Make a handful of blueberries part of your snack and you will immediately feel energized and energized.

Watermelon
The high water content of watermelon is pretty obvious, but there are a few more reasons why this fruit (or berry, to be more precise) deserves a place in your diet. Besides the ability to protect your skin and the entire body from dehydration, watermelon has a unique composition. It is rich in the natural antioxidant lycopene, which not only gives it its bright red color, but is also able to fight inflammation and premature aging.

Eat soups more often
Several studies have shown that by dividing your lunch into two parts, you eat 20% less at dinner — and so not only do you save money. The main rule is that the first course should be based on a light broth. This simple method not only helps to lose weight , but also contributes to the saturation of useful substances. As a second course, choose an omelette or, if you need something more substantial, prepare toast with baked beans. You will get a delicious, healthy and inexpensive lunch!

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Potato with mushrooms!

600 g potatoes
150 g of mushrooms
70 g of onion

½ Cup flour (or breadcrumbs)

vegetable oil
salt

Peel the potatoes, cut into pieces, and boil until tender in salted water. Drain the water and prepare the puree.
Finely chop the onion. Wash the mushrooms and cut them into small cubes or cubes.
First fry a little onion, then add the mushrooms, salt and fry until tender. Transfer the mushrooms to a colander and let the liquid drain.
With 1 tablespoon of previously prepared mashed potatoes, form a flatbread. Put a portion of mushrooms in the middle. Wrap the filling in potatoes, forming a "cutlet".
Roll the potato with mushrooms in flour.
Fry over medium heat until Golden brown.

FRIED OYSTER MUSHROOMS IN GARLIC MARINADE.

500 g fresh oyster mushrooms
2 garlic cloves
1 bunch parsley
~ 50 ml of 5% vinegar (any)
salt and pepper from the mill
Frying oil (~100 ml)

- Cut off the hard part of the leg from oyster mushrooms, and shake off any crumbs of soil with a paper napkin. Chop the garlic and parsley finely, and prepare the salt and vinegar.
- - Heat the vegetable oil in a deep-frying pan, fry the oyster mushrooms on both sides until Golden.
- - Fried oyster mushrooms put in layers in a wide dish, still hot sprinkle with salt, pepper, a mixture of chopped garlic and parsley and sprinkle with vinegar.
- You can serve immediately, while they are warm and crisp, as an appetizer or as a side dish to meat (great with lamb!). Or you can cook in advance and eat cold (room temperature) - also very tasty.

Flavorful pancakes

Ingredients:

2 cups (500 ml) flour
1 tsp salt
1 tsp baking soda (or 1/2 tsp baking soda and 1 tsp baking powder)
2 tbsp sugar
2 lightly beaten eggs
2 cups of kefir
2 tbsp melted butter

Preparation:

First, you need to beat the eggs, add sugar, salt and kefir to them. Then mix the flour with baking soda and baking powder, add to the egg-kefir mixture and at the end pour in the melted butter. Bake in a hot pan. Turn them over as soon as the entire surface is covered with cute bubbles. If you let them burst, the second side will not look like the first, but this does not affect the taste of the pancakes. Pour our pancakes (pancakes) with cherry sauce (or someone who has something deli-cious, even powdered sugar will do) and serve it to the table.

NAPOLEON CAKE WITH CUSTARD

INGREDIENTS:

For cakes:
● 2.5-3 cups flour;
● 200 g of margarine;
● 0.5 Cup of water;
● 2 tbsp vinegar 9%.

For the cream:
● 2 liters of milk;
● 14 egg yolks or 7 eggs;
● 2 tbsp sugar;
● 3-4 tbsp flour;
● 2 bags of vanilla sugar.

PREPARATION:
Grate the margarine. Add water, vinegar and gradually flour. Knead an elastic, tender dough. The dough for" Napoleon " is sent to the refrigerator for 50-60 minutes. The cooled dough is divided into 18-20 balls, depending on the desired diameter of the cake. Each ball is rolled out with a rolling pin, while sprinkling our rolling Board with flour. The rolled-out cake should be very thin. If it breaks when rolling or transferring to a baking sheet, it is not terrible. Pierce the cake around the entire di-ameter with a fork.
Put the cake on a dry baking sheet. Bake in the oven until the cake is completely dry and browned at a temperature of 190 degrees. You don't have to turn it over.

Preparing custard for the cake
I like to make cream only using egg yolks. If you do not have the desire or the necessary number of eggs, you can replace the yolks with whole eggs. In a bowl, mix the egg yolks, sugar, vanilla sugar and flour. Pour hot milk into the resulting mass and stir vigorously. When all the milk is poured in, put the whole mass on the fire, stir intensively and bring to the desired consistency. The con-sistency should resemble sour cream. Custard should not be too thick, in this case, it will not per-meate the cakes "Napoleon". Let the custard cool and grease the cake cakes (one cake can be left for sprinkling). I use about one ladle for one cake.

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