How to eat lighter and still tasty? Summer in the kitchen – Lifestyle

Summer is full of seasonal vegetables and fruits, which not only provide valuable vitamins and microelements, but also taste delicious. In addition, they are easily digestible and low in calories, so it is worth including as many as possible in our diet. It suffices to add other products or ingredients (for example traditional dairy products) and we put together a delicious and healthy meal. Get to know our suggestions for delicious summer breakfast, lunch and dinner. Enjoy your dinner!

For breakfast: Gluten-free blueberry pancakes

Sweet breakfast lovers (and not only) should definitely give this recipe a try! It is a delicious combination of a delicate dough with a filling of dairy products and fresh blueberries. Our version of pancakes is perfect for both those who cannot consume gluten and those who care about their figure.


Pancake batter:

  • 100 g rice flour
  • 50 g oat flour
  • 40 g potato flour
  • 0.5 teaspoon baking powder
  • 150 ml carbonated water
  • 250 ml Latin milk 3.2%
  • 40 g of aciate extra butter + a teaspoon of butter for baking
  • 4 large eggs
  • 1 teaspoon powdered sugar
  • pinch of salt


  • 500 g fresh blueberries
  • 2 packs of Dessert with buttermilk, berry muffin flavor
  • 300 ml Łaciatej 30% cream

Preparation: Combine all types of flour with powdered sugar and baking powder. Dissolve the butter in a saucepan, add it to milk and water, mix everything. Stir in the eggs and mix all ingredients together (use a blender if possible to make the dough perfectly smooth). Let the dough stand for 30 minutes. Then heat the pan and spread the butter on it. We put small portions of the dough so that the pancakes are thin. Fry briefly on both sides – only until the dough is golden brown. Put the finished pancakes on top of each other. Whip the cream with a mixer. Add to it 2 packets of Desserts with Buttermilk, mix. On each pancake we put part of the filling, a handful of blueberries and roll it up.

For lunch: Lithuanian cold soup with mint

On summer days, especially when the temperature is high, we usually don’t feel like eating hot soups. The solution then is to prepare a cold soup, for example with the addition of refreshing mint. However, if we want to take a break from kitchen work, especially during holidays, we can make a ready-made offer (Sokólski cold soup or under the Mlekpol brand). Whichever option you choose, the juicy beetroot color, as well as the characteristic smell and smell of good, fermented milk, fresh vegetables and herbs means that the heat is no longer scary thanks to the cooler.


  • 1 bunch of beetroot
  • 500 ml pickled beet juice
  • 250 ml vegetable stock
  • 1 cup Łaciatej 18% cream
  • 2 medium crushed cucumbers
  • 1 bunch of radish
  • 6 eggs
  • 1 bunch of dill
  • 1 bunch of chives
  • a handful of mint leaves
  • salt and pepper

Preparation: Wash the beet leaves, clean the beets and rinse them well. We chop them into small cubes. Cut the beetroot into smaller pieces. Peel and dice the cucumber, wash and finely chop the radish. In a large saucepan, bring the beets to a boil in a little water and cook for 10 minutes. Let cool and add beet juice. Hard boil the eggs in a separate pan. Add the broth and chopped vegetables to the soup, mix. Finely chop all the herbs and add them to the pan. Peel the eggs and halve them. Season the cold soup with salt and pepper. If desired, you can add lemon juice and sugar. Pour the cream into the soup and mix. We serve with the egg.

For dinner: Baked cauliflower

Cauliflower, popular in Polish cuisine, should be prepared in the form of a delicious summer dinner that leaves us feeling full, but not eaten. It only takes a few additions to make a truly delicious dish in no time.


  • 1 medium fresh cauliflower
  • 3 tablespoons canola oil
  • 100 ml Mazurski Smak 3.2% milk
  • 1/3 cup cornstarch
  • 1 clove of garlic
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon ground paprika
  • pinch of salt
  • a pinch of herb pepper
  • Cream dip with caramelized onion and Mlekpol crème fraiche cheddar

Preparation: Wash the cauliflower with cold water and dry it. Separate the florets, put them in boiling water and blanch for 2 minutes. After this time, take them out and let them cool completely. Chop the garlic very finely and mix it with the herbs. Dip the cauliflower roses in milk, sprinkle with herbs and gently roll in cornstarch. Then place the cauliflower on a baking tray lined with baking paper. Bake for 20 minutes at 200°C. Serve with cream dip.

More recipes and ideas for effective and efficient use of products that we have in our kitchen can be found at

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