5 delicious summer recipes that are easy to prepare

Smoked tofu skewers with lentils

This recipe is not only super easy to prepare. No, it also tastes amazing and offers you an ideal source of protein. Despite the fiber, this dish is light and perfect for hot days.

Smoked tofu skewers with lentils

You need this:

460 g of smoked tofu
4 tablespoons of rapeseed oil
2 cans of black lentils 240g each, water 165g
150 g of mixed seedlings
3 tablespoons of apple cider vinegar
salt
bell pepper
50 g salted roasted peanuts
1 bunch of onions
Tahini (sesame paste) for serving

And this is how you do it:

Preheat the grill to 200°C. Cut the smoked tofu lengthwise into thirds, thread lengthwise on skewers, and brush with a little oil.
Grill over medium heat for about 6 minutes. Meanwhile, drain, rinse and drain the lentils.
Toss the lentils and lentils with the remaining oil and vinegar. Season with salt and pepper.
Chop the peanuts and finely chop the onion. Serve tofu skewers with lentil salad. Sprinkle peanuts and chives on top. serve with tahini.

Recipe: migusto

Refreshing feta fruit salad

We love the combination of sweet and salty. You too? Then this recipe is perfect for you. The berries give this dish a summery feel, and the cheese really fills you up. Definitely give it a try!

Refreshing fruit and feta salad

You need this:

7 tablespoons of olive oil
2 pieces of feta (200 g each)
2 tablespoons of honey
125 g of strawberries
125 g of raspberries
125 g of blackcurrants
2 tablespoons of vinegar
salt
bell pepper
100 g rocket
Baguette as an accompaniment

And this is how you do it:

Preheat the oven to 240 degrees. Add 1 tablespoon of oil to the pan. Drain the feta slices, place them on top of the butter, and drizzle with 1 tablespoon butter and 1 teaspoon honey.
Wash the strawberries and cut them into halves or quarters depending on their size. Sort the raspberries and separate the blackcurrants from the panicles.
Puree half of the strawberries, vinegar, salt, pepper, 1 teaspoon of honey and 5 tablespoons of oil in a tall bowl with a fork. Sort, wash and dry the rocket.
Grill the feta in the hot oven, on the rack on the top rack, until lightly browned, 10 minutes, watching.
Mix the rocket with the rest of the fruit, put it in a bowl and put it on the plates. It is best to lift the feta out of the mold with a spatula and place it on top of the salad. Top with remaining cheese and salad. Serve with baguette.

ADVICE! Instead of pomegranate feta, grilled halloumi is also great. And at the end drizzle with honey.

Recipe: eat and drink

Spaghetti with shrimp and peanut pesto

Enthusiasm grows every time the pasta meets chili-spicy shrimp, ginger, coriander and a special pesto. If you don’t like cilantro (yes, some people do), this recipe works just fine without it.

Spaghetti with shrimp and peanut pesto

You need this:

50 g coriander greens
60 g of peanuts (salted, roasted)
50 g manchego (freshly chopped; substitute pecorino)
8 tablespoons of rapeseed oil
16 prawns (frozen, (30g each; thawed))
30 g ginger (fresh)
1 red chili pepper
2 cloves of garlic
500 g spaghetti (e.g. health food store)
2 tablespoons of oil
salt

And this is how you do it:

Select the coriander greens and cut the stalks by a third. Wash and dry the cilantro. Weigh 40 g of coriander and roughly chop. Grind the pesto together with the peanuts, manchego and canola oil in a food processor, cover and set aside.
Peel the pods and cut to the tip of the tail. Peel and finely chop the ginger. Peel the chili pepper and finely chop it with seeds. Quarter the garlic. Finely chop the ginger, chilli and garlic in a food processor.
Cook the spaghetti al dente. Heat 2 tablespoons of oil in a large pan and fry the prawns on high heat for 2 minutes. Add the ginger mixture and cook over medium heat for another 4 minutes, stirring, and season lightly with salt.
First mix 200 ml of pasta water, then half of the peanut pesto and put it in the oven. Drain, strain and stir in the noodles. Garnish with a sprinkling of coriander, if desired.

Recipe: eat and drink

Tarte

Whether it’s classic with bacon and onions or unusual with feta cheese and pears. Flammkuchen is a true evergreen that is always delicious in any weather. The best part: you can top the tarte flambée as much as you like. Serve it with a green salad and you’ll have a great meal in no time.

Recipe: Swiss milk

What’s better than a juicy steak? Even. Even if you don’t know how to cook and don’t have the time or desire to spend a lot of time in the kitchen, you can still impress your guests with this recipe. But you should use high-quality meat directly from the butcher.

Entrecote with hearty croutons

You need this:

4 tablespoons of apple juice
1 tablespoon of large grain mustard
2 tablespoons of apple cider vinegar
6 tablespoons of rapeseed oil
salt
bell pepper
4 slices of toasted bread
200 g of salad, e.g. B. Baby leaves
1 bunch of radishes
4 entrecôtes about 220g each
10 g increased, e.g. B. The onion grew

And this is how you do it:

For the dressing, whisk together the apple juice, mustard, vinegar and half of the oil. Season with salt and pepper. Cut 1 heart from each slice of toast. Fry in a pan without adding oil. Toast the hearts.
Cut the radishes in half. Season the entrecôtes with salt and pepper. Heat the remaining oil in a pan. Fry the entrecôtes for about 3 minutes on each side, wrap them in aluminum foil and let them rest for about 5 minutes.
Wrap the entrecôtes and slice thinly. Serve the salad with radishes, sprouts, hearty croquettes and entrecote. Scatter and serve.

Smoked tofu skewers with lentils

Refreshing feta fruit salad

Spaghetti with shrimp and peanut pesto

Tarte

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