When the temperature is warm, you eat differently: sometimes less, sometimes lighter, sometimes fresher. Want some ideas? These summer recipes are very easy and quick to prepare.
Melon Feta Mint Salad
Ingredients for 2 people: 1 small watermelon, 1 block of feta cheese, a little olive oil, a little good, black balsamic vinegar, sea salt, freshly ground pepper, 2-4 sprigs of mint and olives, if desired.
Our rule on hot days is: don’t cook so you don’t make it even hotter. And just don’t stay in the kitchen too long. We found the perfect recipe for it: Melon, Feta and Mint Salad. It takes less than ten minutes, combines cold, sweet, tart and salty – and helps replenish your fluid reservoir.
To do this, cut the cooled (!) watermelon into bite-sized cubes, leaving the skin of course. Mathematical perfectionists try to square the circle, which I somehow do, and also leave out the cores. Place the cubes in a large bowl. You can also grate a good feta cheese made from fresh sheep’s milk and mix it with salted water. Add a little good, fruity olive oil and a little more or less balsamic vinegar depending on the sweetness of the watermelon. Wash and cut the mint leaves from the stalks with scissors into pieces on top of the salad, sprinkle with a little ground pepper and salt. Salt is the most important thing in my opinion: Don’t use processed salt – it kills everything. Instead, a few fine sea salt. Gently fold the salad once and you’re done.
Season with chopped black and green olives or a few crushed pink peppercorns if you like, chili flakes work well too. Just give it a try. Enjoy a nice chilled salad with a few slices of baguette. That’s enough to put the summer on a plate.
If you have any leftovers, put the rest in a screw-top jar and refrigerate immediately, it will keep for a day. Even better: If you know you’re going to eat the salad the next day, just drizzle some black balsamic vinegar over it at the table—it’ll keep the colors fresh.
Ingredients for 2 people: 250 g of spaghetti, 1 mozzarella, a can of tuna, capers as desired, 4 tomatoes, onion, basil, salt, pepper, half a lemon, olive oil.
This dish is not on our menu in winter. Summer spaghetti heralds summer – you can eat again on the balcony. This is what my sister-in-law calls this pasta, and I recently learned that Italians call it Crudaiola, which means raw sauce for pasta. I should have immediately thought that this wonderful summer pasta did not come from Berlin. The best part of the dish: only the spaghetti is cooked, al dente. The rest is done cold and fast. In the kitchen, you turn on a pleasant summer tune, then chop the tomatoes (I leave the insides). Also cut the mozzarella into small cubes (about the same size as the cube) and add both to the bowl, including the tuna. Then I sprinkle 2 tablespoons of capers on top, and finely chopped onion because I love onions (garlic is an alternative). Salt and pepper mixture. A few drops of lemon juice add freshness to the whole thing. Pour all this very good olive oil. Mix well, this should be the brew that forms on the floor.
Once the spaghetti is cooked, don’t over drain – a little pasta water makes the mixture even better. Then add the hot noodles to the cold mixture and stir. Sprinkle the basil strips over the top. All a little water. Tastes great the next day cold or warm. Of course someone opened the bottle of rosé while it was brewing. All this is proof that it is spring.
Ingredients for 2 people: 2 kiwis, 1/2 green pear, 120 grams of green grapes, 125 ml of natural cloudy apple juice, 2 teaspoons of lime juice, 1.5 tablespoons of cornstarch
The bar for a summer dessert is high: it has to be light and unusual, not called sorbet or fruit salad. A few years ago, on a hot afternoon, we dared to try a recipe from the Eat This food blog: green fruit jelly. It sounded amazing, but with the white gazpacho just a hit, we dared to switch this color up. You can’t do it without an oven and heat, but it’s really cool in the back. Peel and chop kiwis. The peel can be left on the pear, but it can also be cut into small pieces. Cut the grapes. Bring the apple and lime juice to a boil, add the berries and bring everything back to a boil. Mix the cornstarch with three tablespoons of water until smooth, stir well and cook for another minute or two.
I like to go through it fast and bold with a potato masher because of the consistency. So it becomes perfectly soft and creamy. Cool and refrigerate. We usually eat the cereal plain, with a little mint on top for guests – if you can handle the heat, you can cook it with a vanilla sauce.