Ginger pineapple drink
Iced mint lime tea
Apple and mint lemonade
Blutorangensaft with lemonade
Berry Lemonade with mint
Ginger beer (non-alcoholic)
Bitter lemon with blueberry ice
Green apple and lime drink
Rosewater lemonade
Lavender Lemonade
Bowle - tingling recipe ideas for fruity fun in glass
Currant and lime punch with mint
Strawberry punch with Campari Kapuzienerblüten
Oranges and mango punch
Honeydew melon punch with mint and lime
Strawberry and rhubarb punch
Redcurrant punch with lime and lemon balm
Maibowle with woodruff and fruits
Raspberry and red currant punch with Cassis, cider and white wine
Green bowl with pineapple, apricot and blue curacao
Rose punch with white wine and Aperol
Strawberry Campari punch with mint
Colorful melon punch with lime, mint liqueur and Prosecco
Strawberry Mojito punch
Vodka Cherry punch with champagne
Cider punch with Apples and Grapes
Sangria with apple, orange and lemon slices
Cocktails - Recipe Ideas for colorful party drinks with shot
Pink Grapefruit Margarita
Tea cocktail with passion fruit, mint and rum
Coffee cocktail with Baileys
Tequila Sunrise cocktail with oranges and Prosecco
Citronella Caipirinha
Frozen Mojito
South Mai Tai
White Russia with foam
Cosmopolitan
Apple Cocktail
Coconut Dream
Amarula cherry cocktail
Aperol Spritz
Pina Colada
Mojito
Longdrinks - recipe ideas for refreshing mixed drinks with shot
Moscow Mule
Orange Fizz
Cognac Summit
Brandy Smash Bloom
Martini Ice Tea
Aperol Grapefruit
Angela Aperol
Gin and tonic with mint
Crisp seasonal vegetables, fresh lettuce and many other ingredients here make for colorful variety: Try summer salads with tomatoes, cucumber, peppers or zucchini, summer salads with couscous, feta, mozzarella or parmesan. This delicious summer salads taste for barbeque, as food for the trip to the countryside as a light dinner on the balcony. The best summer salads for an entire season!
Ingredients for 4-6 meals
2 cans so to the 425 milliliters) large white beans
1 small (so to the. 200 grams) Fenchelknolle
1 red and yellow pepper
2 red onions
1 small head Lollo Bionda Salad
2 bunches arugula
150 grams of whole milk yogurt
120 grams of salad mayonnaise
Salt and freshly ground pepper
250 grams of mozzarella cheese
4 sprigs of sage
10 thin slices prosciutto
7 tablespoons olive oil
4 tablespoons white balsamic vinegar
1 pinch of sugar
Paper towels
The preparation sequence
Give beans on a sieve, let dry and underwater washing well. Fennel and red pepper Clean, disassemble underwater washing into two parts. All in thin slices or rings crush or slice. Peel the onions and chop or slice into thin rings.
Clean lettuce, clean water, plucking small and let dry thoroughly. Arugula clean water, clean, leave them to dry. Half with yogurt and mayonnaise puree and season with salt and pepper. Allow to dry mozzarella and chop small.
Clean sage in water, pat dry, pluck leaves. 5 ham slices next to each other and half of the sage on distributing it put the other slices.
Every shred ham piece again into two halves. Heat 2 tablespoons oil in a skillet, ham pieces of each side so therein the. Sauté 1 minute. Let dry on paper towels.
Vinegar with salt, pepper and sugar, whisk. 5 tablespoons of oil in a thin stream embezzled. All prepared salad ingredients, mix until arugula sauce and prosciutto chips, with the vinaigrette.
With the rocket sauce a few drops Serve it with ham and chips and bring to the table. Serve with bread.
Serves 4 meals
1 kg green asparagus
Salt and freshly ground pepper
1 pinch of sugar
1 ripe mango (so to the. 500 grams)
2 small red onions
1 red chilli
3 Bio-lime
2 tablespoons white wine vinegar
6 tablespoons oil
200 grams of fresh goat's cheese
The preparation sequence
Prepare asparagus in boiling salted water and simmer for 2-3 minutes, cooking. Deter pouring with cold water and allow to dry.
Mango peel. Pulp crush the stone into narrow columns. Peel the onions, chop in half and chop into thin strips. Asparagus, mango and onion mix.
Cleaning For the vinaigrette Chili, cut lengthwise, remove seeds, chop and wash under water in very thin rings. Bio-lime hot underwater wash and dry. 1 chop into thin slices, from the other the cup finely rub. Express 2 limes. Vinegar, lime juice, shawls and chili mix. Season with salt, pepper and 1 pinch of sugar. Propose including oil.
Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and decorate with slices of lime.
Ingredients for 6 meals
1.5 kg new potatoes
6 eggs (size M)
750 grams of green asparagus
6 shallots
150 grams of lean smoked bacon
1-2 tablespoons oil
120 milliliters of white wine vinegar
1 teaspoon vegetable stock (instant)
2-3 tablespoons liquid honey
3 teaspoons Dijon mustard
Salt and freshly ground pepper
2 bunches (so to the. 300 grams) mixed herbs for Frankfurt Green Sauce
120 grams of salad cream
120 grams of sour cream
The preparation sequence
Thoroughly clean potatoes in water. Covered in boiling water so the. Cook for 20 minutes. Meanwhile eggs cook 6-8 minutes awake soft in boiling water.
Asparagus cut generously underwater washing and woody ends. Chop asparagus into small pieces. Drain potatoes, cold discourage and eventually peel. Shred or chop into four pieces depending on the size in half.
Shallots Peel and finely dice. Bacon chop into small strips. Heat oil in a large skillet. Bacon crispy fry. Shallots, fry until soft. Remove.
Asparagus in hot cooking fat while turning so to the. Sauté 5 minutes. Deglaze with vinegar and 1/4 liter of water and heat again. Broth, honey and mustard and stir vigorously season with salt and pepper. Add bacon and shallot Mix again and all hot under the potatoes mixing How to. Infuse for 30 minutes.
Meanwhile, for the sauce clean herbs in water, shake dry, pluck leaves and finely shred or chop chives into small rings. Salad cream, sour cream and herb mix. Season with salt and pepper.
Put the herb on the potato and mix everything. Peel eggs, coarsely chop and spread over the potato salad.
Serves 4 meals
150 grams Ciabatta bread
1 red onion
3 yellow tomatoes
3 green tomatoes
120 grams cherry tomatoes
1/2 cucumber
4 tablespoons red wine vinegar
1/2 teaspoon sugar
Salt and freshly ground pepper
4 tablespoons olive oil
120 grams kalamata olives
5 teaspoons capers
200 grams feta cheese
4 sprigs basil
The preparation sequence
Ciabatta tear into bite size pieces and heated, preheated oven Electric stove: 120 ° C / with convection: 75 ° C) so the. Dry for 20 minutes.
Peel onion, chop in half and crush into fine rings. Clean tomatoes in water, wipe dry. Mince green and yellow tomatoes in half, remove the stalk. Chop tomatoes in columns.
Clean cucumber in water, dry it, clean it, chop lengthwise into two halves. Each half lengthwise into thirds and chop into small pieces.
Vinegar with sugar, salt and pepper, embezzled oil. Give bread, onion, tomatoes, cucumber, olives and capers in a bowl, give vinaigrette over it. Salad and refrigerate so the. Infuse 20 minutes.
Feta cubes. Clean basil in water, shake dry, pluck leaves and chop into strips. Serve salad in bowls and garnish with feta and basil.
Serves 4 meals
1 fresh ciabatta bread (so to the. 500 grams)
50 grams of butter
300 grams Kassel Salmon
4-5 tablespoons of oil
600 grams of colorful peppers
250 grams of cucumber
150 grams of radish (net)
1 Mini romaine lettuce (so to the. 150 grams)
1 medium onion
3 tablespoons white balsamic vinegar vinegar
Salt and freshly ground pepper
125 grams Mayonnaise
80 grams of tomato ketchup
2 tablespoons milk
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
The preparation sequence
From the bread to the center wedge-shaped cut a lid. Crushing lid into small cubes. Melt butter in a large frying pan and fry the bread cubes crispy while turning brown. Remove from the skillet and allow to cool.
Kassel also chop into cubes. Heat 2 tablespoons oil in a skillet and fry the Kassel under Apply for 4-5 minutes. Also let cool.
Clean pepper, cucumber, radish and romaine lettuce, let underwater wash and dry. Diced peppers and chop radishes in columns. Chop cucumber lengthwise into four pieces and chop into slices. Lettuce into strips crush. Peel and chop the onion.
Vinegar, salt, pepper and onion mix. 2-3 tablespoons of oil misappropriated. Mix pepper, cucumber, radishes, lettuce and smoked with Bratsatz with the vinaigrette. Fill bread with plenty of salad. Give remaining salad in a bowl.
Mayonnaise, ketchup and milk mix. Season with Worcestershire sauce, salt, pepper and sugar. Something distributing the cocktail sauce over the salad in the bread and sprinkle with croutons. Crush bread into 4 pieces. Remaining sauce and croutons and other salad rich now.
Ingredients for 6-8 meals
5 tablespoons balsamic vinegar
Salt and freshly ground pepper
1 teaspoon brown sugar
6 tablespoons of good olive oil
400 grams of mozzarella
1 kg watermelon
3 ripe nectarines
1 large Pflücksalat
1 bunch mint
The preparation sequence
For the vinaigrette vinegar, salt, pepper and so the. 1 teaspoon sugar. Propose including oil.
Mince mozzarella into pieces. Crush melon in columns. Pulp from the shell crushing and leaching the cores. Shred flesh into pieces. Clean nectarines in water, chop into two halves, stone and chop into slices.
Clean Pflücksalat, clean water, spin dry and tear into large pieces. Clean mint in water, shake dry and pluck leaves. Mix all salad ingredients prepared with the vinaigrette.
Serves 4 meals
1 yellow pepper
1 red bell pepper
2 zucchini
2 cloves garlic
4 sprigs of rosemary
4 tablespoons olive oil
Salt and freshly ground pepper
8 tablespoons balsamic vinegar
120 grams of arugula
125 grams of mozzarella cheese
16 discs (so around. 50 grams) Bündnerfleisch
The preparation sequence
Clean peppers, chop underwater washing and in strips. Clean zucchini in water, clean and chop into slices. Peel garlic and roughly chop. Rosemary in clean water, shake dry.
Heat 2 tablespoons oil in a skillet and zucchini as to the fact that. Sauté 3 minutes, turning. Half fry garlic and rosemary. Season with salt and pepper.
Deglaze with 4 tablespoons of vinegar. Zucchini remove, wipe skillet and repeat the procedure with paprika.
Arugula clean water, clean, shake dry. Mozzarella teasing. Sautéed vegetables, arugula, mozzarella and dried beef garnish bring to the table.
Ingredients for 6 meals
300 grams Orzo pasta (also orzo or maneštra, or pasta or rice Risoni)
1 cucumber
2 red peppers
1 onion
2-3 cloves of garlic
150 grams of pickled hot peppers
2 bunch parsley
400 grams of Greek feta cheese
175 grams of black olives
2-3 lemons
Salt and freshly ground pepper
1 pinch of sugar
120 milliliters of virgin olive oil
The preparation sequence
Noodles cook in boiling salted water according to package directions, drain, rinse in cold water and let dry thoroughly.
Cucumber and paprika clean, roll under water Wash and finely. Peel the onion and garlic, chop finely, and chop. Allow to dry peppers, put aside 6 pieces. Of the remaining hot peppers, cut the stalk and chop flesh into rings.
Clean parsley in water, shake dry, pluck leaves from the stems and coarsely chop. Finely dice the cheese. Give Prepared ingredients with olive and other hot peppers in a bowl.
Shred lemon in half, squeeze juice. Juice with salt, pepper and sugar condiments, beat oil underneath. Vinaigrette with salad mix.
Fill salad for transport in a leak-proof container and before serving so the. Marinate 30 minutes. Serve with flatbread.
Serves 4 meals
1 kg waxy potatoes
1 zucchini
1 red bell pepper
1 can (425 milliliters) chickpeas
6-8 stalks of parsley
1 medium onion
2 cloves garlic
250 grams of creamy whole milk yogurt
5 tablespoons olive oil
1/2 untreated organic lemon (juice and peel)
Salt and black pepper
1 pinch of sugar
1 pinch ground cumin
The preparation sequence
Potatoes under water washing in boiling water so the. Simmer 20 minutes, cooking. Meanwhile clean zucchini in water, clean and chop lengthwise into four pieces. Chop into pieces quarter. Clean peppers in water, clean and chop into slices.
Leave to dry in a colander chickpeas. Pat parsley underwater washing and dry. Papers and pluck until something for decoration, coarsely chop.
Drain potatoes, rinse with cold water, peel and chop into cubes. Peel onion and garlic and chop finely. Mix yogurt, 3 tablespoons oil, citrus juice and shawls, onion and garlic half. Season with salt, pepper and sugar. Season with cumin.
Heat 2 tablespoons oil in a large skillet. Zucchini and peppers while turning so to the. 4 minutes fry so to. Add remaining 1 minute before the end of cooking with garlic salt and pepper. Mix potatoes, zucchini, peppers, chickpeas and parsley.
Dressing stir into the salad. Garnish with parsley. Serve with crumbled feta cheese.
Serves 4 meals
3 small zucchini (so about 200 grams)
4 tablespoons Balsamic Vinegar
Salt and freshly ground pepper
1 teaspoon sugar
4 tablespoons olive oil
40 grams of pine nuts
150 grams of radicchio salad (so to. 1/2 head)
1/2 saucepan, Cauldron or other vessel basil
40 grams grated parmesan
Oil for frying pan
The preparation sequence
Clean zucchini, leave under water and dry washing well. Shred zucchini lengthwise into 2-3 mm thin slices (best with a slicer).
A grill pan and auspinseln with oil. Zucchini slices in portions, with contact as to the. Grill 4 Minutes, place it on a large plate.
Vinegar, salt, pepper and sugar. Olive oil embezzled. Let a few drops of it and 15-20 minutes zucchini with the vinaigrette.
Roast pine nuts in a frying pan without fat and remove them quickly. Clean radicchio, leave under water and dry washing well.
Leaves pluck into large pieces. Clean basil in water, shake dry and pluck off the leaves. Put pine nuts and some basil leaves to sprinkle aside.
Mix radicchio, remaining basil and pine nuts gently with marinated zucchini slices. Arrange lettuce on a large platter and sprinkle with Parmesan planing and basil
Serves 4 meals
200 grams feta cheese
1 egg (size M)
4 tablespoons flour
8 tablespoons breadcrumbs
1 romaine lettuce heart
1 cucumber
400 grams of tomatoes
1 bunch of parsley
200 grams kalamata olives
200 grams of pepperoni (glass)
120 milliliters + 4 tablespoons of olive oil
4-6 tablespoons citrus juice
Salt and freshly ground pepper
The preparation sequence
Cheese in the so. 1.5 cm thick strips crush. Egg in a deep dish, whisk together. Strip contact successively in flour, egg and breadcrumbs.
Romaine lettuce clean, chop underwater washing and in strips. Clean cucumber in water, clean, chop lengthwise into four pieces and chop into slices. Clean tomatoes in water, clean and chop into slices. Clean parsley in water, shake dry, pluck leaves from the stems and chop. Prepared condiments, olives and hot peppers in a large bowl mix.
Heat 120 milliliters oil in a skillet and cheese so therein the. Sauté for 5 minutes under contact. Marinate salad with lemon, 4 tablespoons oil, salt and pepper. Bring finished cheese ticks and salad on the table.
Serves 4 meals
500 grams of rigatoni noodles
150 grams of salad cream (with 40% low-fat yoghurt)
1 tablespoon honey
6 tablespoons fruit vinegar
Salt and freshly ground pepper
2 bags so to the 120 grams) leaf salad mix
2 red onions
150 grams Baguette Salami
The preparation sequence
Noodles cook in boiling salted water according to package directions. Salad cream with 4 tablespoons of water and vinegar mix and season strong with honey, vinegar, salt and pepper.
Drain the pasta and rinse with cold water. Clean lettuce in water, shake dry and pluck small depending on the size. Peel the onions and chop into strips. Mince sausage slices in half. Pasta and sauce mix, stir in salad and sausage.
Serves 4 meals
5 tablespoons olive oil
250 grams Couscous
25 grams of butter
1/2 cucumber (so to the. 200 grams)
150 grams of green onions
200 grams of romaine lettuce hearts
1/2 bunch mint
2 Bio-lime
Salt and freshly ground pepper
1/4 teaspoon cumin
200 grams of cottage cheese (20% fat)
The preparation sequence
Heat 250 milliliters saltwater once. Take saucepan, Cauldron or other vessel from the oven. 1 tablespoon oil and couscous while stirring to give. In a closed saucepan, Cauldron or other vessel as to the. Swell 4 minutes. Butter and loosen with a fork couscous and thereby spread melted butter.
Clean cucumber in water, clean, eighths lengthwise and chop into slices. Lauchzwiebel clean, chop and wash under water into fine rings. Clean lettuce, clean water, shake dry and chop into strips. Clean mint in water, shake dry, pluck leaves from the stems and chop. Crush lime in half and squeeze juice.
Lime juice and 4 tablespoons of olive oil Whisk. Season with salt, pepper and cumin. Couscous, cucumber, mint, except as to the. 1/4 mix the cheese, spring onion and marinade. Season with salt and pepper.
Mix cheese and remaining mint, season with pepper. Arrange salad and crumble cheese. Serve with thin flatbread.