Summer snack sensations: Light bites for warm evenings with friends

The days are getting longer, and the evenings are warmer. Such weather encourages celebrating with loved ones on the terrace or in the garden. You can light a bonfire or set up a grill. However, outdoor gatherings don't always need to involve roasted sausages or grilled pork neck. Light, refreshing, and tasty snacks are a much better idea when the temperatures rise.

Bring a restaurant atmosphere to your home or garden and enjoy the exquisite taste of simple snacks with friends. Try unique recipes—both sweet and savoury. You will surely be delighted!

Spending a summer evening with friends is better with snacks that aren't too greasy and don't make you feel heavy. Opt for roasted vegetables with a refreshing mint sauce, flavorful cauliflower pancakes that can be served solo or with a special pepper stew, or crispy crackers with a cottage cheese spread.

Ingredients:

• 2 carrots,
• 2 parsnips,
• 1 small celery root (or half a large one),
• 1 sweet potato,
• 3 cloves of garlic,
• grated ginger (piece about 4 cm),
• 1 tablespoon lemon juice,
• 1 tablespoon soy sauce,
• 3 tablespoons sesame oil (or olive oil),
• 1 teaspoon sweet paprika,
• 1 teaspoon chili,
• salt (optional).

Sauce:

• 1 package of natural yoghurt,
• 1 bunch of fresh mint (or half and half with a bunch of fresh cilantro),
• half a teaspoon of mustard,
• 1 teaspoon of honey,
• salt and pepper to taste.

For decoration:

• spring onions.

Preparation:

1. Peel, thoroughly wash and dry the vegetables. Then, cut them into sticks and place them in a large bowl.
2. Add the garlic cloves (pressed), ginger, lemon juice, soy sauce, sesame oil, and spices. Mix everything thoroughly.
3. Spread the prepared vegetables on a baking sheet lined with parchment paper and place it in a preheated 204°C oven. Bake for about 15-20 minutes.
4. In the meantime, you can prepare a refreshing sauce with a hint of mint. Pour the yoghurt into a blender, add the mint leaves, mustard, and honey, blend everything, and taste. Season the sauce with salt and pepper if you prefer a more pronounced flavour.
5. The roasted vegetables are best served with chopped spring onions and mint sauce.

Ingredients:

Peperonata:

• 2 red bell peppers,
• 1 onion,
• 200 g canned diced tomatoes,
• 2 cloves of garlic,
• 1 tablespoon white wine vinegar,
• 1 teaspoon sugar,
• salt and pepper to taste,
• oil for frying.

Cauliflower pancakes:

• 1 cauliflower,
• 150 g ham,
• 1 egg,
• 100 ml milk,
• 1 teaspoon smoked sweet paprika,
• a bunch of parsley,
• 80 g flour,
• salt and pepper to taste,
• oil for frying.

Preparation:

1. Start by preparing the peperonata. Wash the peppers, clean out the seeds, and cut into strips. Chop the peeled onion into slices. Sauté them in oil over medium heat.
2. When they soften, add diced tomatoes and garlic (pressed). Mix everything thoroughly and simmer for another 5 minutes to blend flavours—season with vinegar, sugar, salt, and pepper.
3. Next, bring a pot of salted water to a boil. When it boils, add cauliflower florets. They will soften in a few minutes. Drain them and dry them on paper towels.
4. Grate the cauliflower on a coarse grater or finely chop when somewhat cooled. Add diced ham, beaten egg with milk, smoked paprika, chopped parsley, and flour.
5. Season to taste with salt and pepper, and mix all ingredients well.
6. Then heat a pan with 1-2 tablespoons of oil and form patties from the cauliflower mixture (you can do this by hand or with a spoon).
7. Fry them until golden on both sides. When they are browned, place the pancakes on paper towels to drain excess oil. Ready! Serve the cauliflower snacks with the previously prepared peperonata.

Ingredients:

Cheese crackers:

• 100 g all-purpose flour,
• 100 g finely grated cheese (you can use half and half, like Parmesan and cheddar),
• 100 g soft, real butter (min. 82% fat content),
• 1 egg yolk,
• pinch of cardamom,
• 1/4 teaspoon salt.

Cottage cheese-cucumber spread:

• 500 g cottage cheese,
• 6 tablespoons sour cream,
• 4 fresh cucumbers (preferably pickling cucumbers),
• a bunch of chives,
• 2 cloves of garlic,
• salt and pepper to taste.

Preparation:

1. Mix the flour with cardamom and salt, add grated cheese, butter, and egg yolk. Knead the dough, place it in a plastic bag, and put it in the freezer for 20-30 minutes. Divide the chilled dough into three portions. Roll each until it is about 2 mm thick.
2. Then cut the dough into the desired cracker shapes. You can cut circles and divide them into triangles or directly cut the dough into small squares.
3. Place the crackers on a baking sheet lined with parchment paper and bake in a preheated 218°C oven for 5-7 minutes.
4. You can serve the crackers as a standalone snack. However, they taste best with a cottage cheese-cucumber spread. Start by mashing the cottage cheese with a fork and mixing it with the sour cream.
5. Then add peeled and finely diced cucumbers and garlic (pressed).
6. Add chopped chives, season to taste with salt and pepper, and mix thoroughly again. Done!

Gatherings with loved ones can also feature interesting desserts. Sweet snacks worth serving on a warm summer evening include lemon-flavoured cookies, chocolate-cherry parfait that will cool down and delight everyone with its taste, as well as watermelon pizza with delicious seasonal fruits. Discover simple recipes for intriguing sweets that you can easily make at home and which will look like they came from an expensive pastry shop.

Ingredients:

• 100 g butter,
• 100 g white chocolate,
• 2 large eggs,
• 100 g sugar,
• 350 g flour,
• 1 teaspoon baking powder,
• 2 tablespoons lemon juice,
• grated zest from 1 lemon (previously scrubbed and scalded),
• 1/3 teaspoon turmeric powder (optional to enhance yellow colour),
• about 100 g powdered sugar for coating cookies.

Preparation:

1. Put the butter in a saucepan and heat over low heat, occasionally stirring the contents. Once completely melted, remove the pan from the stove and add white chocolate. Stir until it dissolves completely. Set aside to cool.
2. Beat the eggs with sugar until you get a fluffy mass. Then, add flour, baking powder, and turmeric (optional). Also, add the previously melted butter with chocolate, lemon juice and zest.
3. Mix everything thoroughly to combine the ingredients, then knead the dough on a kitchen counter. It should be slightly sticky.
4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours (preferably overnight).
5. When the dough is well chilled, scoop it with a spoon and form balls by hand. Coat each ball in powdered sugar and place on a baking sheet lined with parchment paper. Remember to leave enough space between them.
6. Bake the cookies at 190°C on the middle rack for 10-12 minutes.

Ingredients:

• 350 mL chilled heavy whipping cream (36% fat),
• 400 g pitted cherries (fresh or frozen),
• ¼ cup sugar,
• 1 tablespoon water,
• 125 g dark chocolate (coarsely chopped),
• 250 mL whole milk,
• 1 teaspoon vanilla extract,
• 6 egg yolks,
• ½ cup sugar.

Preparation:

1. Prepare a loaf pan and line it carefully with plastic wrap.
2. Place a saucepan with cherries, sugar (¼ cups), and water on low heat. Cook for about 7 minutes, occasionally stirring. Remove the pan from the stove and blend the cherries thoroughly.
3. Place it back on the stove and cook it over low heat for 15 minutes. During this time, the cherry purée should thicken significantly. Strain it through a sieve and set it aside to cool completely.
4. Melt the chocolate in another saucepan and set it aside. In another pot, heat the milk with vanilla extract.
5. Beat the egg yolks with sugar (½ cup) until a light, creamy mass forms. Then, slowly pour in the warm milk, continuously beating. Pour everything back into the saucepan and heat on low, constantly stirring, until it thickens. It should have a pudding-like consistency.
6. Divide the mixture into two equal parts. Add melted chocolate to one part and strained cherries to the other, mixing well.
7. Whip the chilled heavy cream until stiff peaks form. Combine half with the chocolate mixture and the other half with the cherry mixture.
8. Place the fruit cream in the fridge. Pour the chocolate cream into the prepared loaf pan and freeze for 30 minutes. After this time, add the cherry cream to the pan and freeze it, preferably overnight.
9. After removing, cut the frozen dessert into thick slices and serve.

Ingredients:

• ripe watermelon,
• 1 package of vanilla-flavoured cream cheese,
• any fresh fruits, such as strawberries, blueberries, blackberries, raspberries, tangerines, kiwi, grapes (it's up to you how many and which kind),
• a handful of your favourite nuts, such as walnuts, pecans, or shelled pistachios,
• fresh mint for decoration.

Preparation:

1. Thoroughly wash and dry all the fruits. Cut the watermelon in half, then cut a slice about 2 cm thick (this will be the "crust" for the pizza), and cut it into smaller pieces.
2. Spread a thick layer of vanilla-flavoured cream cheese on the fruit "crust" and arrange your favourite fruits on top, previously cut into smaller pieces.
3. Finally, sprinkle the watermelon pizza with selected nuts and decorate with fresh mint leaves.