Summer Food - 600 Delicious Recipes For Hungry Party Guest. Jill Jacobsen

       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