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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

Summer salads - fresh recipe ideas for the warm season

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!

Mecklenburg summer salad

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.

Asparagus and mango salad

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.

Green potato and asparagus salad

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.

Ciabatta Bread salad with tomatoes, olives and feta

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.

Colorful salad on ciabatta bread

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.

Fresh mozzarella-melon salad

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.

Peppers and courgette salad with mozzarella and dried meat

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.

Orzo Salad on Mecklenburg Art

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.

Potato salad with fried zucchini, peppers and chickpeas

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.

Grilled zucchini salad with pine nuts and Parmesan

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

Mecklenburg peasant salad with fried feta

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.

Pasta salad with baguette Salami

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.

Cucumber Couscous salad with mint and cream cheese

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.