Summer Menu: Three simple and delicious courses that you can use to score points in the summer.

K Are you telling us what? Clear. Who could say no to that. I love to cook for myself - but much, much more I cook for others. There is nothing much better than to watch people sit happily munching at the table and are completely alone with themselves and their plates. One is, so to speak, the direct cause of culinary happiness - and that's pretty great. But it's also really great when people come and say that they cooked something for me thanks to my recipes/cooked for the first time/finally dared to cook something and are totally excited about it. In any case, I'm always half the leg off when something like that happens. Is not that a satisfying prospect of making people happy with food?

Maybe I should have become a cook. But who could have imagined that 20 years ago when I was tormented by Technical Mathematics I + II in the middle of my studies (at 8 am on the other side of the Elbe, of course). And someday afterwards decided that the official status may not be right for me. And promptly ended up in advertising - never for food (which is good), but mostly for products in need of explanation, technology & Co.

If I look back on the last three and a half years today, it is perfectly logical that I have a blog. Everything comes together here: cooking for me, cooking for others, recipes, inspiration, feedback, happiness and simply delicious food. Thanks to the unnamed inventors of the blog itself. What would I have done without you?

And so I went to the kitchen last weekend and chatted about a summery 3-course meal. And photographed. With simple ingredients and not too much time. So that this is also really nachkochfähig for all who like to eat delicious.

The starter: Summer mushroom bruschetta ​​span>

In lemon and a touch of garlic marinated mushrooms are lavishly layered on a crispy piece of baguette. Simple, very refreshing and one has a nice base in the stomach, no.

And here's the recipe for 4 people:

If necessary, rub 250 g of pink mushrooms with a paper towel and remove a piece of the stems and discard. Then cut the mushrooms into thin slices. In a bowl with the juice of 1 1/2 lemons , 1-2 cloves of garlic , 1 pinch of salt and 1 strong pinch freshly ground black pepper mix well. 1 bunch of plain parsley do not cut too fine and lift it under the mushrooms. Let it rest for 10 minutes.

In the meantime heat some olive oil in a large pan and 8 large slices of baguette or other baguette in it in mild heat of both Fry the sides until golden brown.

Put 2 slices of baguette on a plate and decorate the marinated mushrooms. Serve immediately.

Main Course: Hot Cevapcici with Vegetable Couscous and Refreshing Onion Mint Dip

This is where all the summer food comes together: Grill aroma, a bit of spicy, lots of vegetables and a spicy-fresh dip that combines the whole wonderful.Make some finger-long meatballs out of it. Heat a little olive oil in a pan and fry the cevapcici in it on low heat for about 10 minutes from each side until they are nice brown.

In the meantime 250 g Add couscous , 1 teaspoon salt and 4 tbsp tomato paste to a bowl and pour enough boiling water to make the couscous 2 covered by a finger's breadth. Stir well until well blended, cover with a plate and leave for a few minutes.

1 red and 1 yellow pepper , 1 zucchini , 1 carrot and 1 onion clean and cut into cubes as small as possible. (That makes some trouble, but looks very nice afterwards.) Cut 2 spring onions into rings with white and green. Mix all the vegetables with the couscous and chill.

2 medium onions peel and cut into chunks, squeeze out the juice of 1 lemon . Add onion and lemon juice with 5 mint leaves and 1 pinch of salt to the blender or use the blender to make a mush. Finely slice 5 more mint leaves and stir in the onion dip.

Serve the cevapcici with the vegetable couscous and the onion mint dip. To taste, sprinkle with fresh herbs and chopped green onions.

Dessert: Ice-creamed melon toppings with dark chocolate and salt flakes

For me, a dessert has to go fast and still one nice sweet finish. It may be a bit surprising, but melon goes very well with dark chocolate. A small pinch of a great salt gives the whole thing a special kick. Served directly from the fridge - incredibly refreshing and great to prepare.

And here's the recipe for 4 people:

1/2 Watermelon from the fridge first in columns and then cut into tapered pieces. 2 tablets of dark chocolate (at least 70%) in a water bath. (Just put a bowl on a small pot filled with water and heat the water). Dab the pieces of melon well with kitchen paper and then dip half in the melted chocolate. Half the chocolate in the fridge and then sprinkle with a few salt flakes (sea salt or Himalayas) . In the refrigerator or in the freezer can be completely solid. Serve well chilled.