Our Favorite Summer Recipes

Hi everyone,

summer is here! And with it come all those delicious summer recipes. These are the foods and drinks you can only enjoy in the summer—and the ones that always earn you praise. They’re the tried-and-true dishes you know will be a huge hit. I think everyone has a few “secret recipes” like that, ones that never fail to impress.

How about a little recipe swap?
Post your favorite summer recipe here, and in return, you can take another one to try out—and feel free to leave a comment. You’re welcome to share more than one recipe. It would also be great to include a photo to whet everyone’s appetite and inspire them to try the recipe. By the end of summer, we’ll have a wonderful collection of the best summer recipes. That’s a little extra treat for all of us.

I’m looking forward to your recipes. Everyone can join in!

Warm regards from Ina

Since there are so many strawberries in my garden right now, here is my first fruity summer recipe for you:

Strawberry Limes (makes 2.5 liters - but you can also halve all the quantities)

1500 g strawberries
600 g sugar
400 ml water
400–600 ml lemon juice
700 ml vodka
 

• Wash, hull, and then puree the strawberries.
• Stir the sugar into the water, then bring to a boil and let cool.
• Add the sugar water, lemon juice, and vodka to the pureed strawberries and stir everything well.
• Pour into pretty bottles and chill.
• Best enjoyed ice-cold in pretty glasses on a hot summer day!
  

This also always makes a great gift when you’re invited to a garden party. The beautiful red strawberry color is preserved by the lemon juice - it’s a treat not only for the taste buds, but also for the eyes.

Lovely summer greetings from Ina

Photo snapped by me.

That's a great idea. Since it's strawberry season right now, I also have a recipe for a cake/dessert

RECIPE
250 grams mascarpone,
125 grams quark,
3 tbsp. yogurt, 
3 tsp. powdered sugar,

mix with a mixer.

1 small bowl of strawberries,leftover sponge cake or ladyfingers



If I still have a jar of cake left over, I crumble the cake; otherwise, ladyfingers are crumbled and layered in so that the bottom of the bowl is covered.  The strawberries (save a few for decorating) are quartered and cut into the cream, then gently folded in. Then some of it goes onto the cake/cookie base.   Another layer of cake, and so on. The last layer should be cream. Then place our reserved strawberries on top.



The amount is meant for 3–4 people.

Sunny greetings
Petra

I think this thread is great, but please be sure not to copy recipes from the internet.
Only your own recipes and photos may be shared here.

A colorful salad: one cucumber, one kohlrabi bulb, 4 small carrots, 5 radishes, one red bell pepper, and half a bunch of spring onions. Chop and slice everything into small pieces, then season with fresh herbs, salt, pepper, vinegar, canola oil, and a little sugar. Mix well and let it sit for a bit. Serve with toasted bread. I add a little sugar to it.

Wow, that’s a great idea. I’d love to join in. I’ll have to send the photo later, though.

What would summer be without—homemade—ice cream! :)

I experimented with it for a long time until I got it just right. Since then, we’ve only been eating this delicious homemade ice cream. It’s super quick to make, and so far, everyone has loved it.

Quick Fruit Ice Cream made in the Thermomix

Preparation:

• Freeze your choice of fruit in small containers—ideally in a way that allows you to take out individual portions.
• Also freeze bananas—in small portions of 1 to 2—and pre-cut into pieces about 2–3 cm in size. This way, you can take them out in portions.

Ingredients for 3–4 people:

• 30 g (2 tbsp) xylitol 
• 70–75 g cashews
• about 120–150 g frozen banana (equivalent to about 1 banana)
• 300–350 g frozen fruit of your choice (together with the bananas, this should total 500 g)

Preparation:

• Finely grind the xylitol and cashews for 10 seconds on speed 10
• Then add all the fruit and mix for 1 minute (or a little longer) on speed 10, using the spatula to help.

And there you have it: a super delicious, healthy, and fruity ice cream—without milk or sugar. You can also omit the xylitol if you use a little more banana (e.g., 200 g). You can also add vanilla.

A recipe for hazelnut ice cream is coming soon. I’m currently testing it out and fine-tuning it.

Ina: How long does the strawberry liqueur keep?

When it’s really hot, I absolutely love eating watermelon with feta cheese, a little olive oil, and some mint on top—and that’s it! :-)

WATERMELON with feta cheese? Am I understanding that right? And then with oil too?
I really can’t imagine that at all right now. 
But since I really, really like both melon and feta cheese, I might give it a try sometime. 

You’re right on the money. :-)
I got that tip from a friend. I ate it quite often last year. You don’t have to add oil or mint. 

Thank you very much for your recipes. They all sound very tempting.

@WollwunderPetra
I like the recipe, probably because it sounds so uncomplicated. Though with the mascarpone, it's a bit "heavy on the hips." I'm also interested in the cake in a jar. That would be just the thing for me, since I love eating cake so much. I've always wanted to try something like that. Maybe you have a "surefire recipe" for cake in a jar.

@ Akela
That sounds very healthy. And you can vary it. If someone doesn't like one thing, they can leave it out—or add something else. I think a fresh salad like that is always a good idea. I'd really be in the mood for that today!

@mowi19
I think everyone gives in when it comes to ice cream. And if it's one you can feel good about because there is no refined sugar in it, that's wonderful! I use birch sugar too. I don't have a Thermomix, but it should work with other kitchen appliances as well. Great that you shared your tried-and-tested recipe with us. That's now right at the top of my to-make list.

@Arni
That seems like an insider tip to me. Everyone knows melon; it's everywhere in the summer. Sheep's cheese on top, and oil and/or seeds as desired. That's sure to be a new taste discovery. I will definitely try it.

About your question, Arni: My strawberry limes never lasts long at my place, so I can't say how long it keeps. But I think that because of the alcohol and citric acid, it will keep in the fridge for at least 3 weeks. Well, that's a guess. It just never gets that old at our house.

I'm looking forward to more secret recipes from your summer kitchens.
Warm regards from Ina

@Arni - now in my imagination I actually added “seeds” instead of mint. Well, maybe that’s a variation too.

Dear Ina, I’m glad my ice cream appeals to you so much. :)
That should definitely be doable with a powerful blender. Just make sure to blend on the highest setting, and it’ll work out for sure. We have ice cream almost every day. For one thing, it’s raw food, and for another, it’s totally healthy.

Since I’m leaving tomorrow, I’m not sure if I’ll be able to post the recipe for the nut ice cream today. I’ll test it again today, and I think I’ve now found the perfect combination. It’s super delicious!

Have a great day, everyone, and thanks for your recipes!

Monika

Delicious Hazelnut Ice Cream from the Thermomix for 3–4 people (or in a powerful blender)

Preparation:

• Freeze 2–3 bananas, pre-cut into pieces about 2–3 cm in size. That way they can be taken out in portions.
  

Ingredients for 3–4 people:

• 30 g (2 tbsp) birch sugar 
• 70–75 g cashews
• 75 g roasted hazelnuts
• 20 g cocoa (unsweetened)
• approx. 260–300 g frozen banana (roughly equals 3 bananas)

Instructions:

• Finely grind the birch sugar with the cashews, hazelnuts, and cocoa
  for 10 sec. on speed 10
  (even if the hazelnuts were already ground beforehand)
• Then add the frozen banana pieces and mix for 1 min. (or a little longer) on speed 10 with the help of the spatula.

This makes a super delicious, healthy hazelnut ice cream—without milk and without sugar. The birch sugar can also be omitted if you use a little more banana (e.g., an amount of 300–350 g). You can also add some vanilla.

The ice cream can certainly also be made with other nuts, for example walnuts. Just give it a try. With the roasted hazelnuts, it has a slight nougat flavor.

Note: The ice cream is very filling. :)

Enjoy! Here’s a photo.

For Thermomix ice cream recipes, you really do need a very powerful blender with a good blade! Be careful! I once broke my blender with frozen fruit (raspberries, to be exact)!

Yes, Ruth, I agree with you. There are really powerful blenders available now that can handle that. Just be sure to check the user manual—it’ll tell you whether it’s suitable for ice cubes.

Dear Monika, thank you so much for the second ice cream recipe, too. That sounds even more delicious (to me). Luckily, I have a blender that can make ice cream.

I wish you a wonderful trip.
Best regards, Ina

Dear Ina, I’m glad to hear that! And thanks also for your good wishes for the trip. :)

We’re in the Allgäu now, and I finally have some time to crochet and knit. And the best part… my granddaughters. :) Though I do actually miss our daily scoop of ice cream.

Warm regards to everyone
Monika

Monika: Have fun with your girls. Enjoy your time 

Thanks, Sandra. :) 

@Schnuckelina I use various recipes for stirred cakes. They turn out perfectly. Just give them a try. 

My favorite recipe is this one, because the cake is very light and still tastes very good after 2–3 days.

5 egg yolks
1 cup yogurt
1 cup oil 
2 cups sugar
1 vanilla sugar = beat everything until frothy

Stir in 3 cups flour and 1 packet baking powder

Finally, carefully fold in 5 beaten egg whites

I greased the jars with butter beforehand and dusted them with flour. 

Only fill them about halfway, as the batter usually doubles. Bake at 175 degrees for approx. 30 min. Just keep checking now and then to see how done it looks.

Take them out and immediately close them with the lids. Once they have cooled, put them in the refrigerator.  They will keep well in the refrigerator for 1–2 weeks. 

If you don’t have enough jars, I bake part of the batter in a small cake pan and fill the rest into jars.

Dear Petra,

Thank you so much for fulfilling my wish for the cake in a jar. That sounds so brilliant! Simply because you can store the cake in jars in the fridge for later. Then I don’t have to bake it every time. And they’re small, pre-portioned servings—perfect for a small household. As for the cups, I’ll try using a yogurt cup. That’ll be my standard measure for the other ingredients.

Maybe the cake will even last longer than two weeks since it’s vacuum-sealed—I screwed the twist-off lid onto the hot cake. The steam seals it tight. I’ll just have to give it a try.

Serve it with a fresh, fruity strawberry or raspberry cream—maybe the one from your recipe above—and I’ll be happy!

Thank you, dear Petra.