Summer menu: blueberry muffins

A good dessert to finish a light summer meal.
Make muffin batter. Add a teaspoon of homemade fresh blueberry jam to every cupcake liner.
Bake for 15 minutes.
Let cool. Eat.

Summer menu: celeriac and celery soup

Saute an onion or two sping onions in butter and oil until translucent. 

Add cubed celeriac and celery stalks. Water, salt, pepper.

Bring to a boil. Simmer for 45 minutes. 

Add a small bunch of celery leaves.

Let cool, puree.

Serve with oven-baked soft sweet corn and a dash of butter.

Summer menu: Broccoli gratin

Heat broccoli in a non-stick frying pan until its color intensifies.
Place in a tray and cover with the assortment of cheeses of your desire. Salt, Pepper.
Bake until golden.
Garnish, serve.