slices
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Tea cocktail with passion fruit, mint and rum
Tequila Sunrise cocktail with oranges and Prosecco
Longdrinks - Recipe Ideas for refreshing mixed drinks with shot
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 the 425 milliliters) large white beans
1 small (so to the. 200 grams) fennel bulb
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 of olive oil
4 tablespoons white balsamic vinegar
1 pinch of sugar
kitchen paper
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 salad, clean water, plucking small and let dry thoroughly. clean rocket in 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 sage it distribute it put the other slices.
Each chop ham piece again into two halves. Heat 2 tablespoons oil in a skillet, ham pieces of each side as to the fact that. sauté 1 minute. leave to dry on kitchen paper.
Vinegar with salt, pepper and sugar whisk. 5 tablespoons oil embezzled in a thin stream. All prepared salad ingredients, mix until arugula sauce and prosciutto chips, with the vinaigrette.
With the rocket sauce a few splashes cause it and with ham 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 (as 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 for 2-3 minutes simmer, cooking. Deter pouring of 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 the seeds, chop underwater washing and in very thin rings. Bio-lime hot under water washing and dry. 1 chop into thin slices, 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. hit oil underneath.
Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and garnish with lime slices.
Green potato and asparagus salad
Ingredients for 6 meals
1.5 kg new potatoes
6 eggs (size M)
750