Summer party

Celebrate summer! Discover artful recipes and tips for your party.

Summer salad with beef skewer

For 4 servings you will need:

  • 400 g baby green salad
  • 1 cucumber
  • 2 tomatoes
  • 3 carrots
  • 1 red pepper
  • 140 g ground beef
  • 1 pinch of salt
  • 1 pinch of pepper
  • onions
  • skewer
  • oil (for sautéing)

Instructions:

  1. Quarter the tomatoes, grate the carrots, slice the cucumber, and julienne the pepper.
  2. Wash the baby green salad and rip the leaves into small pieces.
  3. Arrange all ingredients on a large plate.        
  4. Season the beef with salt, pepper, and finely chopped onions and form into balls, then spear them on a wooden skewer.  Sauté in a pan or grill.
  5. Serve the beef skewer along with the salad.

Refreshing iced teas

First, brew the tea of your choice with hot water, then cool with ice cubes and add fresh fruit: the perfect thirst-quencher for hot days and warm summer evenings.

Peppermint base with melon

For 1.5 liters you will need:

  • 1 liter of water
  • 6 to 8 mint leaves
  • 4 tbsp. sugar
  • 3 ice cubes
  • ½ melon

 

Instructions:

  1. Boil the water and let the peppermint steep for about 10 minutes. Add the sugar and cool with ice cubes.
  2. Cut the melon into small cubes and add them to the tea.

Peach, cucumber and arugula salad

Fruity, refreshing, and tasty – this salad provides you with the necessary energy to withstand hot days.

For 4 servings you will need:

  • 4 peaches, cored and cut into cubes
  • 2 tbsp. lemon juice
  • 2 tbsp. red wine vinegar
  • 1 tsp. sea salt (fleur de sel)
  • 1 small red onion
  • 100 g arugula
  • 20 g basil (coarsely chopped)
  • 20 g cilantro (coarsely chopped)
  • ½ cucumber (thinly sliced)
  • pepper (freshly ground)
  • extra-virgin olive oil (for drizzling)

Instructions:

  1. Cut peaches into cubes and add to a bowl along with the red wine vinegar and half of the lemon juice; mix and set aside.
  2. Combine the remaining lemon juice, salt, onions (thinly sliced and soaked in cold water for 10 minutes), and a pinch of pepper into a dressing.
  3. Slice the cucumber, chop the basil and cilantro, and mix everything with the peaches and the dressing.
  4. Finally, add arugula.
  5. Arrange on a plate or platter, add freshly ground pepper to taste, and sprinkle with olive oil.

  • «Use fresh herbs for seasoning and garnishing in the summer. They add that special something to food, dressings, and desserts and give every drink a burst of freshness.»

    Marc Capaul Marché® Catering Chef

Spice blend

The perfect blend for your next barbecue or beautifully packaged as a gift.

You will need:

  • 10 g garlic
  • 5 g fresh rosemary
  • 10 g fresh thyme
  • 4 g black peppercorns
  • 8 g mustard seeds
  • 250 g salt
  • 25 g paprika
  • 25 g mild curry powder
  • canning jar

Instructions:

  1. Chop the garlic, rosemary, and thyme.
  2. Crush the peppercorns and mustard seeds in a mortar.
  3. Combine all ingredients with salt, paprika, and curry powder and fill into a jar. Voilà, your spice blend is ready.

Dessert in a glass – Panna cotta with strawberries

A special dessert: Panna cotta with strawberries is not only a visual delight, it also tastes terrific.

For 4 servings you will need:

  • 250 g plain yogurt            
  • 250 g mascarpone            
  • 50 g sugar            
  • juice of one lemon            
  • 5 peppermint leaves            
  • 4 sheets of gelatin             
  • 500 g strawberries            
  • 1 tbsp. honey

Instructions:

  1. Mix the yogurt, mascarpone, and sugar.
  2. Chop the peppermint leaves and stir into the yogurt cream along with the lemon juice.
  3. Clean the strawberries, cut into small pieces, and marinate in honey.
  4. Soak the gelatin in water, squeeze out excess water, then heat in a pan with a small amount of water until completely dissolved. Stir the liquid gelatin into the yogurt cream.
  5. Fill the yogurt cream into a dessert glass and arrange the strawberries on top.

Garnish the dessert with lemon slices, mint leaves and/or pistachios.

Insalata con carpaccio di zucchine

Light and flavorful: this summer salad is delicious!

For 4 servings you will need:

  • 500 g zucchini
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper (ground)
  • 1 cucumber
  • 100 g radishes
  • 100 g fresh spinach
  • 400 g arugula
  • 2 tbsp. raspberry vinegar
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper (ground)

Instructions:

  1. Thinly slice the zucchini.
  2. Mix lemon juice, olive oil, 1 level tsp. of salt and pepper each, and marinate the zucchini in the mixture.
  3. Thinly slice the cucumber and the radishes.
  4. Wash the spinach leaves and rip them into small pieces.
  5. Wash the arugula and drain. Mix the raspberry vinegar with olive oil and 1 tsp. salt and pepper each.
  6. Arrange spinach leaves, cucumber slices, and arugula on a platter and drizzle with dressing. Place the marinated zucchini in the center.

Bruschetta ai peperoni

For 4 servings you will need:

  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 sprig of rosemary
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 1 tsp. sea salt
  • 1 pinch black pepper (ground)

Freshly roasted bread

  • 350 g ciabatta (Italian bread)
  • 1 tbsp. olive oil
  • 1 clove garlic

Instructions:

  1. Wash the peppers and bake in the oven at 200 °C for approximately 10 minutes.
  2. Remove the skin and cut peppers into small cubes.
  3. Finely chop the rosemary and garlic and mix with olive oil, salt, pepper, and the pepper cubes.
  4. Slice the ciabatta and bake in the oven at 180 °C for 5 minutes until crispy. Brush with olive oil and rub with garlic.
  5. Arrange the pepper mixture on the ciabatta.