Sweet Soups - Recipes (17 Sweet Soup Recipes). Photo recipes with detailed descriptions of the technology for preparing various types of sweet soups (hot, cold, mashed soups)

Sweet soups are not as common as dressing soups, or, say, mashed soups.

And if they are not on your menu, then perhaps you should try at least a couple.

Cold, sweet, perfect for hot weather and just as an afternoon snack.

Soups made from frozen fruits and berries just ask for a table in late spring to fill the diet with vitamins.

Children, especially capricious ones, can cook such a soup by decorating it whole berries, but "Hungarian" and "Latvian" are more suitable for adults.

Sweet Soups - General Cooking Principles

Sweet soups are prepared not only from fresh ripe fruits- fruits and berries, dried fruits and even pumpkins are used.

Sweet soups include milk soups prepared with whole or diluted milk with the addition of enough sugar and flavored with vanilla or cinnamon.

The "broth" in berry and fruit sweet soups can consist not only of compotes, cold sweet soups are prepared directly from the pulp of fruits and berries and diluted with fermented baked milk, which, if desired, can be replaced with liquid, drinking yogurt, cream or kefir.

Compote for dessert sweet soups can be prepared not only on water, but also on bases of clarified juices and even in wine diluted with water. During the cooking process, alcohol evaporates, and the soup is saturated only palatability guilt. Of course, the amount of wine in soups is minimal and it is used solely for the sake of giving original, characteristic notes.

Both fruits and berries are introduced into the broth in small slices, cubes or rubbed. In this form, pumpkin is usually added.

Separately boiled cereals can be added to soups, most often it is rice. The recipe for a sweet soup "in Latvian" involves the addition of croutons from rye bread, which are boiled together with berry juice.

Fruit and berry sweet soups are often diluted with cream or a mixture of cream and sour cream.

Sweet soups of any kind are served both chilled and hot. When serving, dessert (fruit and berry) are served with cream, which you can whip yourself or use whipped cream in a can. Honey or butter is put in milk.

Recipe for sweet soup "in Latvian style" with dried fruits

Ingredients:

400 gram loaf of rye bread;

100 grams of high-quality, sorted raisins;

100 ml of blackcurrant juice;

70 grams dried apricots(dried apricots);

80 grams of pitted prunes;

50 grams of cranberries;

150 grams of granulated sugar;

A small pinch of powdered cinnamon.

Cooking method:

1. Cut off the top crust from a loaf of bread, carefully cut out the crumb and shape it into cubes. Dry the bread in the oven at the lowest temperature.

2. Sort the dried fruits, selecting unsuitable, rotten berries, and be sure to remove the tails from the raisins. Wash well and pour boiling water completely covering the berries.

3. Stir two tablespoons of sugar with a teaspoon of water, boil thick syrup as for lollipops and immediately coat the inside of the loaf with it. To avoid burning yourself, use a cooking silicone brush.

4. Pour dried bread currant juice and bring to a boil on moderate heat. Add cranberries with sugar, put cinnamon to your taste and, stirring well, set to cool.

5. Drain the dried fruit and pat dry by spreading the berries on a linen towel. If there are seeds in the prunes, take them out. It is advisable to cut dried fruits into small identical pieces, but you can use them whole.

6. Beat the chilled soup with a blender until a homogeneous puree is obtained, add dried fruits, stir and pour the soup into a bread loaf.

7. Serve with whipped cream.

Recipe for sweet rice soup with apples and plums

Ingredients:

150 grams of round grain rice;

350 grams of apples of any non-sour variety;

200 grams frozen or fresh plums;

Sugar, sand - 60-70 grams;

40 grams of "Peasant" oil.

Cooking method:

1. Rinse apples and plums well. Remove the peel from apples, cut each into two parts and remove the core with seeds, remove the seeds from the plums.

2. Put the apples cut into small slices in a thick-walled deep frying pan or a small pot, pour in one liter cold water and quickly bring the compote to a boil.

3. Add plums and simmer, covered, until apples soften. Frozen plums do not need to be thawed.

4. Dip the washed rice groats into boiling, slightly salted water (2.5–3 cups, depending on the desired density of the dish) and boil until tender. Do not express the decoction.

5. Grind apples stewed with plums along with rice water and rice through a sieve. Simmer the grated soup over low heat for no more than 5 minutes. and adjust the taste of the soup with sugar and salt to your liking. Add oil and serve.

Vanilla Rice Soup Recipe

Ingredients:

Pasteurized milk, whole - 600 ml;

half glass rice groats;

A pinch of vanillin;

One tablespoon of sugar, sand;

Homemade heavy cream, or oil 72% - 1 tbsp. l.

Cooking method:

1. Rinse the rice several times, changing the water, or just under running water. Pour the cereal with 250 ml of purified water and put on moderate heat, cook until half cooked. To prevent rice grains from clumping and sticking to the bottom of the pan, stir occasionally.

2. Bring milk to a boil with granulated sugar and vanilla diluted in it. Good instead of vanilla vanilla sugar, which needs to be put a little more.

3. Dip undercooked rice into milk, without broth and cook it until fully prepared. Put a spoon into the finished sweet soup ghee.

Recipe for sweet pumpkin soup with milk

Ingredients:

Pasteurized milk, 3.2% fat - 1 liter;

Half a kilo of fleshy pumpkin;

Semolina - 50 g (2 tablespoons);

30 grams of butter "Traditional";

Sugar, cinnamon powder and salt to taste.

Cooking method:

1. Cut the peel from the pumpkin in a thick layer to capture the hard part of the pulp under it, and cut the fleshy part into small cubes.

2. Lay the pieces of pumpkin on the bottom of a thick-walled dish, fill with water so that it only slightly covers them, and set to stew. Be sure to add small piece oil, half of the indicated amount.

3. When the pumpkin is well boiled, grind it into a puree using a sieve, or beat it with a food processor.

4. Dilute pumpkin puree in hot boiled milk and put on fire. Add little by little to the boiling pumpkin-milk mixture semolina while vigorously stirring the boiling mass. Try to do it in such a way that no lumps form.

5. Sweeten to your taste, season the soup with cinnamon, salt and be sure to put the remaining oil. Boil 7 min. on low fire.

Recipe for cherry sweet soup with rice and cream

Ingredients:

100 grams of rice, polished;

400 grams frozen cherries seedless;

100 grams of white granulated sugar;

Starch (potato) - 1 tbsp. l. with a small slide;

Heavy cream.

Cooking method:

1. Boil rice separately until fully cooked, in slightly salted water. Do not boil too much, it should remain crumbly. Rinse thoroughly and drain it in a colander to drain any excess moisture.

2. Cook compote with sugar from frozen cherries in one liter of filtered water.

3. Cool down boiled water and dilute the starch well in it so that there are no lumps left, pour the mixture into the compote boiling over high heat. While pouring the starch mixture, quickly stir the boiling liquid.

4. In prepared portion plate put four spoons of boiled rice, pour cherry soup on top and garnish with cream. Be sure to whip the cream. You can also put a few thawed cherries in the soup.

Hungarian cherry sweet soup recipe

Ingredients:

One kilo of cherries own juice;

350 ml dry red wine "Cabernet", diluted with 550-650 ml of water;

250 ml low-fat 11% cream;

Sour cream of moderate fat content - 200 ml;

200 grams of sugar;

Cinnamon - 2 small sticks;

1 tsp almond essence;

Whipped cream in a can, for serving.

Cooking method:

1. Transfer the cherries from the jar along with the juice to the wine diluted with water, add sugar, put the cinnamon sticks and bring to a boil. Slightly reduce the heat and boil the cherries in wine syrup for half an hour.

2. Remove from the stove and put in hot soup almond essence.

3. Separately, mix sour cream with cream with a spoon or whisk, without whipping.

4. Gently add the sour cream mass to the hot soup, mix thoroughly until smooth and refrigerate.

5. Serve the cooled soup in a transparent bowl with whipped cream from a can. You can put a small vanilla pod next to the cream.

Recipe for sweet pumpkin soup with cream and cinnamon

Ingredients:

Pumpkin, pulp - 600 grams;

80 ml cream 22%;

Granulated sugar- 2 tbsp. l.;

Half teaspoon small table salt;

10 grams of butter, sweet cream;

20 grams (incomplete tablespoon) of white flour;

1 tsp cinnamon, ground.

Cooking method:

1. Cleaned from seeds and peel pumpkin pulp cut into cubes of one and a half, two centimeters. Fill with water so that the cubes are only slightly covered and boil the pulp until completely softened under the lid on small fire.

2. Mix flour in a pan with melted butter and fry, stirring constantly, for seven minutes. At the end of frying, the flour will become a delicate cream color.

3. Grind the finished pumpkin without a decoction or beat with a processor into a puree. Enter the cream in a thin stream, add sugar and salt and mix well, put to a boil.

4. Add ground cinnamon, mix the soup well again and, without bringing to a boil, heat it on the stove for about three minutes.

Recipe for cold sweet ryazhenka soup with caramelized banana

Ingredients:

Celery petiole - 1 small;

one juicy, honey pear;

small sour apple;

100 ml medium-fat fermented baked milk;

A tablespoon of liquid light honey;

Half a lemon;

Ripe, better even a little overripe, banana;

Two tablespoons pomegranate seeds.

Cooking method:

1. Cut a banana without a peel into small centimeter squares, as an option - into thin half-rings and lightly stew in butter (1 tsp) with the addition of some water. It should be a little, one tablespoon is enough. After 3 min. add honey to the bananas, stir quickly and remove from heat to cool.

2. Place pear, apple and celery root cut into small half-centimeter pieces in a blender bowl. Be sure to remove the core with seeds from a pear with an apple. Pour in the ryazhenka and whisk.

3. Pour out cold soup into a plate, garnish with banana slices boiled in honey and sprinkle pomegranate seeds.

Soup cooked on compote of frozen cherries will turn out with more rich taste, if the thawed berries are first ground and only then boil the base for the soup.

Raisins in sweet soups should be taken small light, it is these varieties that do not contain seeds. But it should be noted that light varieties are less sweet.

Instead of sugar, put in sweet milk soups when serving thick honey, the dish will turn out much healthier.

If you could not find pitted prunes, an ordinary one will do, but remove the pits only after the berries swell, after soaking.

For the preparation of sweet soups, fresh, canned and dried berries and fruits as well fruit and berry juices, purees, syrups and extracts produced food industry. The liquid basis of these soups is a fruit decoction. The berries are put whole, and the fruits are cut into pieces (cubes, slices), large dried fruits are cut into several parts. Berries and fruits, damaged or dented, are rubbed and injected as a puree. Oranges and tangerines are put raw in the soup.

To obtain the desired consistency, the soup is seasoned with diluted starch, and to improve the taste and flavor, add citric acid, citric or orange peel, cinnamon, cloves. Sweet soups are served cold, but you can also serve them hot. Unlike compotes, sweet soups have a sour taste and more, thick consistency liquid base. Soups are served with garnish and with sour cream or cream. As a garnish use: boiled rice, sago, small pasta (soup filling), dumplings, dumplings with berries; rice and semolina puddings, casseroles, which are cut into cubes (1-1.5 cm); wheat or cornflakes and corn sticks. Sour cream or cream is put on a plate or served separately in a saucepan. Separately, on a pie plate, you can serve dry biscuit, cake, cracker. Serve these soups for breakfast or dinner, you can use as a first course.

Soup from fresh fruits. Apples and pears are sorted, washed, peeled and seed nests are removed, cut into slices, slices or cubes. A decoction is prepared from the cleanings. Sliced ​​apples and pears, sugar, cinnamon are put into the strained chilled broth and boiled for 3-5 minutes. Then pour diluted cold water potato starch and bring to a boil. If the soup is not sour enough, then add citric acid.

Half of the fruit can be wiped. For puree soup, wipe all the fruits. In this case, the puree is diluted with a decoction, brought to a boil, diluted starch is poured in and boiled until thickened. Soup is prepared not only from one type of fruit, but also from a mixture of apples, pears, plums.

Soup from a mixture of dried fruits. Dried fruits sorted, sorted by type, washed, large specimens of apples and pears are cut into pieces. Apples and pears are put in the dishes, poured with water and boiled for 15-20 minutes. Then put the rest of the fruit, sugar and cook until tender, add diluted potato starch, bring to a boil. You can add citric acid to the soup.

When on vacation, put a side dish on a plate, pour soup, put sour cream or cream.

Dried fruits and berries (apples, pears, prunes, apricots, dried apricots, raisins, etc.) 160, sugar 100, potato starch 20, water 900.

SOUP QUALITY REQUIREMENTS. SHELF LIFE

Borscht. In all types of borscht, beets, cabbage and roots should retain their shape. The form of slicing cabbage is straws or checkers, slicing other vegetables corresponds to slicing cabbage. Consistency - soft, undigested. Color - crimson red. The taste is sour-lo-sweet, without the taste of raw beets.

cabbage soup. Cabbage and roots should retain their cut shape, with sparkles of orange fat on the surface. The broth is colorless or pale brown. The taste of cabbage soup from fresh cabbage is slightly sweetish, with the aroma of browned vegetables, moderately salty, without the smell of steamed cabbage. Taste of cabbage soup sauerkraut- sweet and sour, with the aroma of browned vegetables, tomato, but without sharp acidity. The consistency of roots and onions is soft, cabbage is slightly crispy.

Shchi is green. From the mashed greens, the shchi should have a homogeneous mass, without lumps of brewed flour, on the surface of a spangle of fat. The consistency is puree-like, slightly viscous, the potatoes are mostly broken. The taste is slightly sour from the presence of sorrel, with the aroma of spinach and browned onions. Color - from dark green to olive.

Rassolniki. In all types of pickles, vegetables should retain the shape of the cut, on the surface of the sparkles of fat are orange, yellow or colorless. In the Leningrad pickle, the cereal should be well boiled. Taste - cucumber pickle spicy, moderately salty. The broth is colorless or slightly cloudy. The consistency of vegetables is soft, cucumbers are slightly crunchy.

Solyanka meat. The products are cut into slices, the onion is chopped. Meat products, onions and cucumbers should retain their cut shape, on the surface of the glitter of orange fat. A circle of lemon without. skins. The taste is spicy, with the aroma of capers, browned onions, cucumbers. The color of the broth is cloudy (from tomato and sour cream). Consistency meat products- soft, cucumbers - slightly crispy.

Vegetable soups. Roots, cabbage, potatoes, bean pods should keep the cut shape. Taste - moderately salty, with aroma mat fresh vegetables, greenery. The consistency of roots, bean pods, potatoes and cabbage is soft. The color of fat on the surface is bright orange.

Cereal soups. The groats swelled well, but did not boil; roots and onions should retain the shape of the cut; on the surface - spangles of fat. Taste - without bitterness, moderately salty, with the aroma of sautéed vegetables. The broth is clear. The consistency of roots and cereals is soft.

Soups with pasta. Pasta, roots and onions should hold their shape. The taste of roots and broth, from which the soup is made, is without a sour taste. The broth is transparent, cloudy is allowed. The color of chicken and meat broth is amber, yellow; mushroom - light brown. The consistency of roots and pasta is soft.

Soups-puree. They have a homogeneous mass, without lumps of boiled flour, pieces of uncleaned products and surface films. Consistency - elastic, reminiscent of thick cream. White color

or corresponding to the product from which it is prepared. Taste - gentle, moderately salty.

Clear soups. The broth is clear. The color of the meat broth is yellow with a brown tint; chicken - golden yellow; fish - light amber or slightly green. The taste is moderately salty, with a pronounced aroma of the product from which it is prepared. There should be no grease on the surface. The products that make up the side dish must retain their shape. Their consistency is soft. The color of vegetables is natural.

Milk soups. The consistency of the products from which the soup is prepared is soft, the shape must be preserved. White color. Taste - sweetish, lightly salted, without aftertaste and smell of burnt milk.

Okroshki. Meat and vegetables are cut into small cubes or chopped, the onion is chopped. Color - light brown, cloudy (from sour cream and egg yolks). Taste - sourish, slightly spicy, with aroma fresh cucumbers, dill and onion. Consistency boiled foods- soft, fresh cucumbers - crispy.

Beetroot. Beets and cucumbers are cut into small cubes or strips. The taste is moderately salty, sweet and sour, with the aroma of cucumbers, dill and a hint of beets. Color - dark red, after stirring sour cream - white-pink. The consistency of beets is soft, cucumbers are crispy.

Sweet soups. The liquid part is homogeneous, without lumps of brewed starch. Cereals or pasta are soft and must retain their shape; berries or fruits - not boiled. The taste is sour-sweet.

The quality of soups largely depends on how they are stored. At long-term storage deteriorating taste and appearance, vitamin activity decreases, so ready-made soups are stored for no more than 2 hours. To avoid boiling, digestion and burning, they are stored in a food warmer (water bath). Soups seasoned with ice cream are stored at a temperature of 60-65°C.

Meat and fish products, served with soups, stored in broth, not on a food warmer. Dishes for dispensing hot soups are heated to 40 ° C. Cold soups and products prepared for these soups are stored in the refrigerator. Dishes for dispensing cold soups are cooled to 12 ° C.

Doctors assure that liquid food very useful for a person, and there is no reason not to believe or deny it. Every day a person should eat at least one bowl of soup, borscht, broth, etc. In the diet of a small child, liquid meals are even more relevant, but they do not have to be meat or vegetable. Sometimes you should please your child with sweet soups. They will not only come to the liking of almost any child, but will also reimburse the energy spent earlier, and also replenish children's body vitamins and microelements.

Components:

1. Blueberries - 50g
2. Starch - 5g
3. Sugar - 25g

To prepare blueberry sweet soup for a child, sort, rinse thoroughly and pour 1 tbsp. boiling water 50g fresh and fully ripened blueberries. Then put it to boil and, after boiling, add sugar (1 tbsp or 20 g) to the saucepan. When the soup boils again, pour 1 tsp into it. (5g) starch diluted in 1/4 cup blueberry broth (chilled). Then boil the soup and after cooling, serve to the child.

Read also: Soups for children.

Components:

1. Apples - 100-150g
2. Rice - 20g
3. Sugar - 30g
4. Cinnamon - 4g

To surprise a child by preparing a sweet apple soup for him, bake a ripe apple (preferably Antonov) and wipe through a sieve (hair or metal). Then in 1st. water boil cinnamon ( small piece) and sugar (5g). Add 1 tbsp. rice and cook until tender. When the rice is well boiled, rub it hot through a sieve, mix well with apple puree and add 1 tbsp. Sahara. After that, whisk everything with a whisk and, without stopping whisking, so that there are no lumps, warm up to steam. The density of the finished apple soup should be about the same as that of jelly.

Similarly, a sweet apricot soup is prepared for the child.

Read also: Delicious creams for baby.

Components:

1. Prunes - 50g
2. Sugar - 30g
3. Sago/semolina - 20g
4. Almonds - 10g

To treat a child with this soup, soak 50 g of prunes in a glass of cool water in the evening, and the next day, without draining the water, boil it until soft. Then wipe through the sieve (hair or metal) and dilute with boiling water to the initial volume (up to 1 cup). After that, boil the soup again, add 1 tbsp. sago or semolina and cook for about 40 minutes. At the end, add 1 tbsp. sugar and when the sweet soup has cooled down a bit, you can serve it to your child.

Text: Evgenia Bagma

Did you know that soup a traditional dish for a lunch break, maybe a dessert at the same time? It's about about sweet soup - or rather, about its many recipes.

Types of sweet soups

sweet soup- complete liquid dish. The most popular ingredient for sweet soup are fruits and berries. These soups are especially good in hot weather. The basis for them can be water, juices, dairy products(kefir, yogurt), cream. The main thing is that they will definitely not be able to provoke a craving for sweets in you ... In addition to fruits and berries, the ingredients of such soups can be rice, pasta. If it is necessary to acidify the sweet soup, then add lemon juice or wine. Sweet soups are also prepared from vegetables, herbs, semolina, with the addition of dumplings, dough, as well as tomatoes and even chicken.

Sweet soup - recipes

Sweet soup with apples and sour milk .

Ingredients: 1 liter of kefir, 4 apples, 4 pieces of toast, sugar.

Preparation: grate apples and pour kefir, mix, add sugar. When serving, place the croutons on a plate. Apples can be replaced with cranberries, strawberries, raspberries and other berries. Kefir can be replaced with milk.

Sweet chicken soup with corn.

Ingredients: 350g chicken fillet, 600g canned corn, 4st.l. corn flour, 3.5 tbsp. salty butter, 2 sprigs of celery, 8 cloves of garlic, 1.5 onion, 1.5 tbsp. sugar, 2.5 tbsp. chopped cilantro, salt, pepper.

Preparation: cut the chicken into slices and boil in 3 liters of water until tender, strain, put the broth in the refrigerator for 1 hour, then remove the fat. Finely chop the fillet, onion, garlic and celery. Fry the onion in melted butter, after a minute add the garlic. Remove from fire, add cornmeal, mix, add celery, put on slow fire and fry for another 30 seconds. Heat the broth and chicken, add the fillet, corn, stir, then gradually add the vegetables, stirring until the broth thickens. Remove soup from heat, add salt, pepper, sugar, sprinkle with cilantro.

Sweet melon soup with mint.

Ingredients: 255g frozen pineapple, melon, mango, 120ml water, 1 tbsp. sugar, 2 tbsp. fresh chopped mint.

Preparation: pour fruit and sugar with water and bring to a boil. Add mint, remove pot from heat.

For making sweet soup, you can use both fresh and frozen and canned fruits. You can also sweeten the soup with fruits, berries and sugar - for example, ready-made vermicelli soup.

We cannot imagine our life without soup: hot, thick and rich or light vegetable, cold summer okroshka, gazpacho or fragrant and hot borscht - they have firmly taken their place in our daily diet. In winter they warm and give strength, and in summer they give coolness and freshness. There are everyone's favorite and there are very unusual and exotic. For example, chinese soup from bird nests or kiburu, which comes from Tanzania, is boiled with the addition of ordinary earth.

But in traditional cooking All soups are divided into three large groups: hot, cold and sweet.

hot soups

All of them are based either on various broths(from meat, fish, vegetables, mushrooms), or milk. As, for example, known to everyone since childhood with vermicelli. Similar to each other and the technology of their preparation. First, the liquid base is boiled. And then prepared vegetables, mushrooms, legumes, cereals and (pasta, vermicelli, noodles) are introduced into it in a certain sequence.

The following hot types of soups are distinguished according to the method of preparation: dressing, mashed, transparent.

Filling soups

The largest and most famous group is dressing soups. main ingredient- these are sautéed vegetables (or a roast known to all housewives), with or without the addition of flour. The technology for preparing such soups includes such steps as boiling the broth, preparing vegetables and sautéing, adding them to the soup and then seasoning with spices and herbs. Most Popular the following types dressing soups: shchi, rassolnik, borscht, hodgepodge, Italian minestrone, potato soup with vegetables, pasta and legumes (beans, peas), known from time immemorial in Rus'.

Soup puree

Puree soups have become popular on our tables recently. But in European cuisine they occupy almost the first place among the first courses. Ingredients are the same dressing soups, the difference concerns only one stage of preparation. All components (vegetables, legumes, cereals, mushrooms, meat) of the soup of this category are crushed with a blender or rubbed through a sieve until a homogeneous puree, then they are added to ready broth, which is cooked for a little more time. For taste and greater nutritional value, such soups are seasoned with cream and butter. Served with croutons or crackers. This extensive group includes various types of soups, and their preparation can be both elementary simple and quite complex.

Clear soups

Clear soups consist of two components: broth and garnish. They can be served together or separately. The broth is cooked, strictly observing all the technology, so that it remains transparent. The side dish can have different ingredients and is prepared separately. According to the method of serving, it is conditionally divided into two groups: the first are served together with pieces of meat or fish, dumplings, dumplings, eggs, etc.), and the second separately (patties, kulebyaki, croutons, pies, croutons). The most popular types of soups in this category are: rich ear, refined French consommé, various stews and unusual Chinese danhuatang.

cold soups

They are simply indispensable in the hot summer and are most often prepared from seasonal vegetables. For a liquid base, kvass is used, fermented milk products(kefir, ayran, ryazhenka, milk, yogurt), vegetable juices and decoctions. The cooking technology is quite simple, and the main highlight is that the temperature ready soup should be no higher than 14 degrees. You can add food ice, if desired, which will also give the dish a spectacular effect. Almost all of them are very popular in this category: traditional Russian okroshka, beetroot, spicy and spicy spanish gazpacho, hearty Bulgarian tarator.

Sweet soups

A very unusual and bright category of first courses. The basis is used berry and fruit juices, syrups, purees. As a side dish, dumplings, puddings, sweet casseroles, meringues, corn or cereals, muesli. From seasonings, choose cinnamon, cloves, ginger, zest and citrus juice, and you can decorate with whipped cream or sour cream. There are various types of fruit soups, most popular in Latvian and Lithuanian national cuisine.

Soup is an integral part of a hearty and delicious lunch. Given all the variety of types and methods of cooking, you can delight your family and loved ones with something new and original for an incredibly long time and every day.