Quick to prepare and particularly tasty: these five recipes are ideal for enjoying on board on hot summer days!

Perfect after an eventful day on the water, for those with a sweet tooth or as a light lunchtime snack: our summery recipes show that it doesn't always take long to be sophisticated. And it tastes great anyway!

Green Goddess Salad


500g white cabbage

200g iceberg lettuce

1 cucumber

2 spring onions


1 shallot

2 cloves of garlic

30 g salad seeds (or nuts)


Baby spinach

30 ml olive oil

1 lime



1) Finely chop the white cabbage and iceberg lettuce, cut the cucumber into small cubes. Finely slice the spring onions and chives.

2) Put everything together in a large bowl.

3) For the dressing, place the shallots and garlic in a blender with the nuts, basil, spinach, olive oil and lime juice and puree.

4) Pour the dressing over the salad and mix well. Finally, season with salt and pepper to taste.

Cold cucumber soup


2 cucumbers

1 garlic clove

4 spring onions

100g cream cheese



Chilli flakes



1) Roughly chop the spring onions, garlic and cucumber and puree together with the cream cheese.

2) Season with salt, sugar, dill and chilli and chill for 30 minutes

3) Flavour again before serving and season if necessary.

4) Serve with bread and grissini.

Quick curry with vegetables


250g rice

300g carrots

2 peppers

150g tinned or frozen peas

2 spring onions

Vegetable stock

Curry powder

150g cream cheese

Possibly soy sauce


1) Cook the rice. Meanwhile, chop the vegetables and sauté.

2) After 5 minutes, deglaze with a little water and add the vegetable stock and curry.

3) Reduce the heat and simmer for a further 5 minutes.

4) Then add the cream cheese until a creamy consistency is achieved.

5) Flavour with soy sauce if required and serve with the rice!

Fruity fish salad


400g fish filet

200g iceberg lettuce

100g watermelon


50g feta cheese

Olive oil

Lime juice

Salt, pepper

Raspberry vinegar (alternatively puree the raspberries)


1) Wash the lettuce and cut into strips.

2) Cut the melon into bite-sized pieces. Chop the chives and put everything together in a bowl.

3) Then crumble the feta over the salad. Mix all the dressing ingredients together and toss with the salad.

4) Finally, fry the fish filet and serve everything.

Bild von Anja auf Pixabay

No-bake Rasbperry cake



150g raspberries (frozen)

2 tsp sugar


130g oat biscuits (or other alternative)

60g butter


300g cream cheese

50g milk or alternative

200g cream

50g sugar


1) Crush the biscuits in a freezer bag.

2) Melt the butter in a pan and mix with the crumbled biscuits in a bowl.

3) Then either pour the biscuit and butter mixture into glasses or press it into the bottom of the bowl and place in the fridge for 5-10 minutes.

4) Meanwhile, mix the cream cheese with the milk until smooth.

5) Whip the cream until stiff and fold in.

6) Pour the cream cheese mixture onto the biscuit base and chill again.

7) Puree the raspberries or mash them with a fork and pour over the cream before serving.

8) Garnish with mint or grated chocolate and enjoy!

We hope we've been able to bring a little variety to your galley with these delicious summer recipes! We wish you always a hand's breadth of water under the keel and bon appétit!


Please feel free to send any feedback, suggestions or requests to marketing@bavariayachts.com