#summer recipes

[allium-girl]

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

[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

[saltandlavenderblog]

Tuna pasta salad

[zardyplants]

Creamy Zucchini Risotto

[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…

[mustlovegarlic]

Mediterranean Pasta & Kale Salad with Garlic Basil Dressing

[everyveganrecipe]

Serve refreshing and yet savory 🍉 watermelon bruschetta for your next appetizer or snack. Replacing tomatoes in this classic appetizer, watermelon shine combined with cream cheese, pesto, basil, and balsamic vinegar. 🌱

[camille-lachenille]

Clover Cotton’s Cookbook: summer vegetables pan

Hi everyone, welcome on my blog, I’m Clover Cotton, from Bywater. I admit I was a bit intimidated to share my recipes here but Rosie, my dear sister-in-law, pestered me until I relented. She has quite a temper and a sound judgement so I trust her when she says someone will be interested…

As we have an unreasonably warm summer here in the Shire, I decided to share a staple of my summer recipes, easy and light, for my first post: the zucchini and eggplant pan.

For four hobbits you will need:

a medium eggplant

two to three medium zucchini

one or two cloves of garlic depending on preferences

Parmesan cheese

salt

olive oil

Cut the eggplant and zucchinis in thin slices and put them in a large pan with a generous amount of olive oil. Cut and add the garlic and salt at will.

Let fry on medium heat, stirring frequently, until all the vegetables are soft and a nice golden brown.

Take off the stove and wait until the pan stops steaming, and add grated Parmesan cheese. Stir and serve with rice or pasta for a light and delicious dinner. For days of great heat, it may even be served for luncheon with simple (garlic) bread or crackers.

A few variants include:

Goat cheese instead of Parmesan cheese

Fresh mint chopped and added just before serving

Adding black pepper to the seasoning

So, here’s my first recipe post, hope you enjoyed it. If you wonder, yes, I did write out a canon-compliant backstory worth of a d&d character for Clover Cotton, and yes, I will dump it on you in her various posts. She likes gossips, alright, like any self-respecting Hobbit!

Also, don’t mind the ugly setting of the pics. As much as I’d love to have a giant cottagecore kitchen with a real pantry, I have to make it do with an extremely unaesthetic 80’s rental flat style kitchen. As long as it serves its purpose, I can’t complain 🤷🏻‍♀️

[dress-this-way]

Build an Avocado Bar

My Favorite Five Cool Summer Recipes ~ Alicia Wood Lifestyle

[allium-girl]

Peach Mead Recipe with Summer Roses and Elderflowers

[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!

[tears-of-amber]

My Personal Favorite Lughnasadh Recipe I‘ve Found:

If you try it out, lmk!

[saltandlavenderblog]

Creamy tuna pasta salad

[zardyplants]

Vegan Zucchini Soup