7:50 p.m.: The salads for a light dinner are ready, meat and fish are prepared, the charcoal is slowly glowing. We prefer to spend warm summer evenings with friends and family in the garden. Now the chairs out, pour the welcome punch – and the doorbell rings.
ZANDER ON TOMATO SALAD
For 6 people:
1 unwaxed lemon
1 small piece of ginger
1/2 tsp ground cinnamon
3 tbsp olive oil
Salt
Pepper, freshly ground
800 g fillet of zander
1 kg tomatoes (cherry, green, yellow and beefsteak tomatoes)
Table of Contents
Another grill recipe
Also try this recipe for delicious grilled potato skewers
1 clove of garlic
1 orange
3 tbsp light balsamic vinegar
1/2 bunch of basil1. Grate the zest from the lemon and squeeze the fruit. Peel ginger, chop. Mix together the lemon zest, juice, ginger, cinnamon and 2 tbsp oil. Spice up. Cut the fish into pieces. Rinse, pat dry and mix with the marinade.2. Wash the tomatoes, cut out the stalks and cut into slices. Peel the melon, deseed and cut into pieces. Peel and finely chop the garlic. Squeeze orange.3. Whisk together the vinegar, juice, garlic and remaining oil. Spice up. Mix tomatoes with melon and dressing. Fry the zander in a pan or on the grill for about 10 minutes. Pick and chop the basil leaves and sprinkle on the salad. Serve with zander.
ca. 40 minutes – per person 230 kcal, Fat: 6 g
Fresh fish from the grill: With these recipes, your barbecue evening will be even better – let yourself be inspired!
Sparkling melon punch
For 8 people:
4 unwaxed limes
1 watermelon (approx. 1 kg)
lots of ice cubes
150 ml currant syrup
2 bottles of pink Prosecco
1. Wash limes and cut into pieces. Quarter and deseed the melon. Scoop out the flesh with a melon baller. Or peel the melon and cut the fruit into cubes.
2. Layer the limes and melon chunks in a large glass jar. Put the ice cubes on top. Add the syrup and top up with Prosecco.
ca. 30 Minutes – per Person 190 kcal, Fat: 0 g
Baked turkey schnitzel with bulgur salad
For 6 people:
200 g bulgur
salt
250 g cucumber
80 g rocket
2 limes
50 g almond kernels
200 ml vegetable stock (instant)
pepper from the mill
500 g turkey escalope
1 bunch of flat-leaf parsley
100 g zucchini
150 g aubergine
100 g feta cheese
50 g green olives
2 tablespoons olive oil
1. Boil the bulgur in salted water until done. Wash the cucumber, halve lengthwise, deseed and slice. Wash rocket, shake dry. Squeeze limes. Roast and chop the almonds.
2. Mix broth with lime juice. Spice up. Mix the bulgur with the cucumber, rocket, almonds and dressing. Preheat the oven to 200 degrees (180 degrees for a fan oven). Rinse the meat, pat dry and cut into larger pieces.
3. Chop the parsley. Wash, trim and dice the courgettes and aubergine. Dice feta cheese and olives. Heat 1 tbsp oil and fry the schnitzel. Season, place in a casserole dish. Heat the remaining oil and sauté the vegetables. Mix with cheese, olives and parsley. Spice up. Put on the meat. Bake in the oven for 10 minutes. Serve with bulgur.
ca. 50 Minutes – per Person 360 kcal, Fat: 14 g
Cold cucumber and radish soup
For 6 people:
400 g cucumber
1 clove of garlic
4 shallots
2 bunches of radishes
80 g rocket
40 g pine nuts
800 ml cooled vegetable stock (instant)
200 g sour cream
Salt
Pepper,
freshly ground 3 tbsp radish sprouts
1. Wash the cucumber, peel and halve lengthwise. Extract the cores. dice cucumber. Peel and chop the garlic and shallots. cleaning radishes. Dice half of it and thinly slice the rest. Wash the rocket, shake dry and cut off the ends. Roast the pine nuts without fat.
2. Mash cucumber with garlic, shallots, diced radishes, arugula, vegetable stock and sour cream. Season with salt and pepper vigorously. Chill the soup for about 30 minutes. Serve with radish slices, pine nuts and sprouts. This goes well with black bread.
ca. 35 minutes – per person 120 kcal, fat: 8 g
Cherry quark cake
For 8 people:
- 300 grams of cherries
- 2 tbsp honey
- 1 vanilla bean
- 3 eggs (size M)
- 750 g low-fat quark
- salt
- 125 grams of wheat flour
- 2 teaspoons of baking soda
- 175 ml milk
- 50 g Cranberrys
- 50 grams of sugar
- 40 g Butter
- 2 tbsp powdered sugar
1. Wash, halve and stone the cherries. Mix with honey. Halve the vanilla pod lengthways and scrape out the pulp. separate eggs. Mix 250 g quark with egg yolks, vanilla seeds and a pinch of salt in a bowl. Add flour and baking powder. pour milk. Stir smooth with the whisk.
2. Stir in the cranberries. Using a hand mixer, beat the egg whites until stiff. stir in sugar. Then carefully fold into the quark mixture. Mix the remaining quark with the cherries.
3. Heat butter in a pan. Bake small cakes from 2 tablespoons of dough. Dust with icing sugar and serve with cherry quark.
Per Person 300 kcal, Fat: 7 g, approx. 40 minutes
Beetroot and carrot tart
For 12 pieces:
300 g carrots
Salt
200 g frozen puff pastry
300 g beetroot (pre-cooked)
2 eggs (size M)
1 tbsp honey
100 ml milk
150 g ricotta
Pepper, freshly ground
1/2 bunch of thyme
1. Peel and slice the carrots. Cook in a little salted water for about 4 minutes. pour off. Thaw the puff pastry. Cut the beetroot into thin slices. Lay the puff pastry on top of each other and roll out slightly larger than the form.
2. Preheat the oven to 200 degrees (180 degrees for a fan oven). Grease a tart pan (approx. 26 cm ø). Line with puff pastry and prick. Bake in the oven for about 10 minutes.
3. Beat eggs with honey, milk and ricotta. Season with salt and pepper. Layer the carrots and beets on the puff pastry. Pour egg mixture over and bake in the oven for about 25 minutes. Wash thyme. Scatter over the tart and serve.
approx. 50 minutes – 200 kcal per piece, fat: 11 g
Chicken and Peach Salad
For 4 people:
1 bunch spring onions
200 g snow peas
300 g peaches
1 small oak leaf lettuce
1 bunch watercress
1/2 bunch tarragon
400 g chicken breast
2 tbsp walnut oil
Salt
Pepper,
freshly ground 3 tbsp light balsamic vinegar
50 ml peach juice
1 tsp mustard
1 tsp honey
100 g goat cheese (picandou)
1. Wash and trim the spring onions and cut into pieces. Wash sugar snap peas. Wash, stone and cut the peaches into pieces. Divide lettuce and wash. Wash watercress. Pluck off the tarragon leaves and cut into small pieces.
2. Rinse chicken breast, pat dry, cut into strips. Heat 1 tbsp oil; first briefly fry the snow peas and onions, then remove. Then brown the meat in it. Spice up.
3. Whisk vinegar with juice, remaining oil, mustard and honey. Spice up. Mix the salad with snow peas, cress, peaches and dressing. Serve the salad with the chicken. Crumble cheese and sprinkle on top.
ca. 35 Minutes – per Person 270 kcal, Fat: 9 g
Tomato and herb rolls
For 16 rolls:
200 g cherry tomatoes
1 bunch of chives
1/2 bunch of parsley
1/2 bunch of mint
50 g walnuts
200 g cream cheese
salt
pepper from the mill
200 g yufka dough
1. Wash, halve and deseed the cherry tomatoes, then cut into small cubes. Wash the chives, parsley and mint, shake dry and chop. Roast and chop the walnuts without fat.
2. Mix cream cheese with herbs, tomatoes and nuts. Season with salt and pepper. Preheat the oven to 200 degrees (180 degrees for a fan oven). Halve the yufka leaves. Place 2 tablespoons of cream cheese filling on each sheet of yufka dough. Lay the sides over the filling and roll up. Place the rolls on a baking sheet (lined with parchment paper) and bake in the oven for about 15 minutes. Serve cold or warm.
approx. 45 minutes – 60 kcal per roll, fat: 1 g