German kitchen guides share bean salad, herb ice cubes and summer potato recipes
A German food site published a series of summer‑focused recipes. One article details a white bean salad made with canned beans, tomatoes, lemon dressing and optional herbs, marketed as a quick vegan option for picnics and grill evenings. Another piece explains how to create decorative ice cubes by layering berries, herbs and flowers in silicone trays, offering tips for clear ice and flavor release in drinks. A third guide provides three no‑machine sorbet ideas – elderflower, blackcurrant and raspberry‑yogurt – for homemade water ice on hot days. Additional recipes include a rucola‑feta salad with tuna, tomatoes and corn, and a classic potato salad dressed with broth, mustard and white wine vinegar, presented as a mayo‑free side for barbecues.