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A taste that
makes you cheer

Illustrierte Menschen sitzen gemeinsam an einem Tisch mit Speisen und Getränken.
Illustrierte Portion Pommes in einer Snackschale für die Volltreffer-Aktion von apetito catering.
Illustrierte Brezel als Snackmotiv für die Volltreffer-Aktion von apetito catering.

Summer favourites for the World Cup

When exciting matches, good weather and outstanding football come together, the right food and drink are essential. Our special World Cup summer promotion brings international specialities, popular classics and summer treats to your table. A culinary celebration – perfect for watching the game with friends.

Classic stadium
bites from around the world

Football brings people together all over the world, and every country brings its own unique flavour to the stadium. In Germany, a bratwurst in a bread roll is a staple on match days; elsewhere, fan favourites include spicy snacks, hearty classics or sweet treats. This year, take a culinary journey through global stadiums for the World Cup summer.

Stilisierte grüne Weltkarte als Symbol für internationale Verpflegung.
Bratwurst in einem länglichen Brötchen.
Herzhafte Pie mit Fleisch- und Gemüsefüllung in goldbrauner Teighülle.
Sandwich mit gegrillter Wurst und Kräuter-Topping in einem knusprigen Brötchen.
Drei Fleischspieße mit gegrillten Fleischstücken auf Holzspießen.
Drei glasierte Hähnchenspieße mit Sesam auf Holzspießen.
Hotdog mit Würstchen, Ketchup und Senf in einem weichen Brötchen.
Bananas

Bananas are readily available, easy to digest and provide a quick source of energy. Thanks to their natural carbohydrate and potassium content, they are a popular choice among many athletes before kick-off, at half-time or after the match.

Oatmeal

Oatmeal is a real energy powerhouse. Oats provide complex carbohydrates that keep the body fuelled longer, and are ideal for a balanced pre-match breakfast. They also contain fibre, plant-based protein and essential minerals.

Sweet potatoes

Sweet potatoes provide complex carbohydrates that deliver long-lasting energy. They are also a good source of fibre, potassium and essential vitamins. Whether roasted, mashed or used as a base for a bowl, they are the perfect addition to a balanced sports diet.

Nuts

Nuts provide healthy fats, plant-based protein and minerals such as magnesium. They’re small, packed with energy and perfect as a snack between meals. Even a small handful of nuts packs a punch and goes well in bowls, muesli or salads.

Nutrition for peak performance

Dishes for a boost of energy on the pitch

Players who give their all on the pitch need more than just talent and team spirit. The right diet can also help to provide energy, nourish the muscles and help you recharge your batteries after the match. Join apetito catering as we explore four carefully selected dishes that are very popular with athletes and provide the body with optimal nutrition.

Illustrierter Fußballspieler in Bewegung während einer Spielsituation.
Illustration eines Snack-Mixes aus Brezeln, Crackern und Erdnüssen.

What sort of snacker are you?


Illustration mehrerer bunter Fruchtgummi-Bären in verschiedenen Farben.
Do it yourself

Build your own snack stadium

Turn simple snacks into a highlight this World Cup summer: this DIY snack stadium brings the football pitch to your dinner table, and makes watching matches together even more fun.

Illustration einer Fußball-Snackbox mit essbarem Spielfeld, Snacks und Getränken.
Snackplatte mit Käse, Tomaten, Erdbeeren, Paprika, Oliven, Schokolade und Crackern.
Wehende deutsche Flagge in Schwarz, Rot und Gold an einem Fahnenmast.
Wehende irische Flagge in Grün, Weiß und Orange an einem Fahnenmast.
Snackplatte mit Käse, Trauben, Gurke, Oliven, Mozzarella, Paprika und Crackern.

Fan platters

Germany’s group features Germany, Ecuador, Ivory Coast and Curaçao, with each nation bringing its own unique style to the table. Creative fan platters made from snacks, fruit and treats create edible national flags that capture the spirit of football and of the World Cup. Perfect for snacking together, sharing and cheering on the action.

Snackplatte mit Obst, Käse, Crackern, Paprika und Beeren in farbiger Anordnung.
Wehende Nationalflagge von Ecuador mit Staatswappen an einem Fahnenmast.
Snackplatte mit Heidelbeeren, Trauben, Käsewürfeln, Paprikastreifen und Fruchtgummis.
Wehende Flagge von Curaçao mit gelbem Streifen und zwei weißen Sternen.

Drinks
to cool down

TROPICAL GOAL

the recipe

BERRY MATCH

the recipe

CITRUS KICK

the recipe

GREEN STADIUM

the recipe

Chili Cheese Fries

Chips with chilli con carne, cheddar, mango and jalapeños

Ingredients

For the chips:

  • 1 kg potatoes
  • 3 tbsp vegetable oil (e.g. rapeseed oil or sunflower oil)
  • Salt and paprika (to taste)

 

Toppings:

  • 150 g cheddar, coarsely grated
  • 1 ripe mango, peeled and diced
  • 2–3 jalapeños, sliced into rings (fresh or pickled)
  • Optional: fresh coriander leaves or spring onions, chopped

for the chili con carne:

  • 400 g minced beef
  • 1 small onion, finely diced
  • 1 clove of garlic (finely chopped)
  • 1 red pepper, diced
  • 200 g chopped tomatoes
  • 150 ml beef stock
  • 1 tbsp tomato paste
  • 1 tsp chilli powder (or to taste)
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt, pepper and a pinch of sugar

 

Prepare the chips:

  • Peel the potatoes (if using fresh) and cut them into 1 cm thick sticks. Rinse under cold water to remove the starch, then pat dry thoroughly.
  • Mix the potato sticks in a bowl with the oil, a little salt and some paprika.
  • Bake in a preheated oven at 200 °C (top and bottom heat) or 180 °C (fan oven) for approx. 25–30 minutes until golden brown.

Cook the chilli con carne:

  •  In a large frying pan, fry the minced meat in a little oil over a medium heat until it is crumbly and browned. Remove and set aside.
  • Fry the onion, garlic and peppers in the same pan. Add the tomato paste and cook briefly.
  • Return the browned minced meat to the pan. Add the chopped tomatoes and beef stock.
  • Season with chilli powder, cumin, paprika, salt, pepper and a pinch of sugar. Stir everything well and simmer over a medium heat for about 15 minutes, until the sauce thickens slightly.

Assemble the dish:

  • Arrange the cooked chips on a large platter or on four plates.
  • Spoon the chilli generously over the top.
  • Sprinkle the grated cheddar evenly over the hot chilli so that it melts.
  • Top with diced mango and jalapeño rings.

Serving:

  • Optionally, garnish with fresh coriander leaves or spring onions.
  • Serve straight away and enjoy!

American
Mac & Cheese

in a spicy cheese sauce

Ingredients

For the pasta:

  • 400 g macaroni
  • Salt for the cooking water

For the topping (optional):

  • 50 g breadcrumbs (or panko)
  • 30 g butter
  • 1/2 tsp paprika
  • 1 tbsp grated Parmesan

For the cheese sauce:

  • 50 g butter
  • 50 g flour
  • 500 ml milk
  • 200 ml cream
  • 1 tsp mustard
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 pinch nutmeg
  • Salt and pepper
  • 200 g freshly grated cheddar cheese
  • 100 g Gouda or mozzarella, freshly grated
  • 50 g Parmesan cheese (freshly grated)

Cook the pasta:

  • Cook the macaroni in a large saucepan of plenty of salted water until al dente, following the instructions on the packet.
  • Drain the pasta, reserving about 100 ml of the pasta water. Set the pasta aside.

Make the cheese sauce:

  • Melt the butter in a large saucepan over a medium heat.
  • Stir in the flour until a smooth paste forms. Sauté the mixture for about 1–2 minutes, stirring constantly, but do not let it brown.
  • Gradually add the milk and cream, stirring constantly to prevent lumps from forming. The sauce should thicken.
  • Stir in the mustard, paprika, cayenne pepper, nutmeg, salt and pepper.
  • Reduce the heat and gradually stir in the grated cheeses (cheddar, Gouda/mozzarella and Parmesan) until you have a creamy, smooth cheese sauce.

Toss the pasta with the sauce:

  • Add the cooked macaroni to the cheese sauce and mix well so that all the pasta is evenly coated with sauce. If the sauce is too thick, add a little of the pasta cooking water.

Bake:

  • Preheat the oven to 200 °C (top and bottom heat) or 180 °C (fan oven).
  • Place the mac & cheese in a large ovenproof dish.
  • For the topping, melt the butter in a small frying pan and toast the breadcrumbs until golden brown. Mix with paprika and Parmesan and sprinkle evenly over the mac & cheese.
  • Bake the dish in the oven for 10–15 minutes until the top is golden brown and crispy.

Serving:

  • Serve the mac and cheese piping hot. Fresh herbs (like parsley or chives) also make a great garnish.

Philadelphia Cheese Steak Sandwich

with potato wedges and farmer's salad

Ingredients

For the sandwiches:

  • 4 soft sandwich rolls (e.g. hoagie rolls or baguette rolls)
  • 600 g rump steak, thinly sliced
  • 2 large onions, sliced into thin rings
  • 200 g freshly grated cheddar cheese
  • 2 tbsp vegetable oil (e.g. rapeseed oil)
  • Salt and pepper
  • Optional: 2 peppers (red and green), cut into strips

 

For the wedges:

  • 800 g potatoes, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp paprika powder (sweet)
  • 1/2 tsp garlic powder
  • Salt and pepper

For the farmer’s salad:

  • 1 head of iceberg lettuce, cut into strips
  • 2 carrots, coarsely grated
  • 1 small cucumber, sliced or diced
  • 150 g sweet corn (tinned, drained)
  • Optional: 1 red pepper, cut into thin strips

 

For the dressing:

  • 4 tbsp yoghurt
  • 2 tbsp mayonnaise
  • 2 tbsp white wine vinegar or lemon juice
  • 1 tsp mustard
  • 1 tsp honey
  • Salt and pepper

Prepare the wedges:

  • Preheat the oven to 200 °C (top and bottom heat) or 180 °C (fan oven).
  • Mix the potato wedges in a bowl with olive oil, paprika, garlic powder, salt and pepper
  • Spread them out on a baking tray lined with baking paper and bake for 30–35 minutes until golden brown and crispy. Turn it over once during cooking.

Prepare the farmer’s salad:

  • Mix all the ingredients for the salad together in a large bowl.
  • For the dressing, mix the yoghurt, mayonnaise, vinegar, mustard and honey until smooth. Season to taste with salt and pepper. Drizzle over the salad just before serving

Cook the steak and onions:

  • Heat a large frying pan or griddle pan over a medium to high heat.
  • Add 1 tbsp of oil to the pan and fry the onion rings (and optional pepper strips) until they are soft and lightly caramelised. Remove from the pan and set aside.
  • Add the remaining tablespoon of oil to the same pan and sear the thin slices of rump steak over a high heat. Season with salt and pepper. Return the onions (and peppers) to the pan and mix well.

Making the sandwiches (continued):

  • Slice the rolls and toast lightly (e.g. in a hot frying pan without any fat or in the oven).
  • Spread a generous amount of the steak and onion mixture over the bottom half of the rolls.
  • Sprinkle the grated cheddar over the top and heat the rolls briefly in the oven (at around 200 °C) or under the grill until the cheese melts.
  • Place the top half of the roll on top and press down gently.

Serving:

  • Arrange the cheesesteak sandwiches on plates alongside the crispy wedges and the fresh farmer’s salad.
  • If you like, you can also add some spicy jalapeños or a dollop of BBQ sauce or mayonnaise to the sandwiches.

Beef Tortilla

"Tex-Mex Style"

Ingredients

For the filling:

  • 400 g minced beef
  • 1 small onion (finely chopped)
  • 1 red pepper, diced
  • 1 tin of kidney beans (approx. 240 g drained weight)
  • 1 tin of sweet corn (approx. 150 g drained weight)
  • 1 tin of chopped tomatoes (approx. 400 g)
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/2 tsp smoked paprika
  • Salt and pepper
  • 1 tbsp vegetable oil

 

For the tortillas:

  • 4 large wheat tortillas
  • 150 g grated cheddar

For the chilli cheese topping:

  • 100 g processed cheese
  • 50 ml milk
  • 1/2 tsp chilli powder
  • 1/2 tsp paprika
  • Salt to taste

 

For the nacho crunch:

  • 100 g tortilla crisps, roughly crumbled

 

Optional topping:

  • Fresh jalapeño rings
  • Spring onions, chopped
  • Fresh coriander leaves

Prepare the filling:

  • Heat the vegetable oil in a large frying pan and fry the onion and diced peppers until soft.
  • Add the minced beef and fry until crumbly and cooked through.
  • Stir in the tomato paste and cook briefly. Then add the chopped tomatoes, kidney beans and sweet corn.
  • Season with cumin, chilli powder, smoked paprika, salt and pepper. Simmer the mixture over a medium heat for about 10 minutes, until the sauce has thickened slightly. Set aside.

Filling the tortillas:

  • Lay the wheat tortillas out on a work surface.
  • Place a quarter of the filling in the centre of each tortilla and roll it up tightly. Place the filled tortillas seam-side down in a greased ovenproof dish.

Baking:

  • Sprinkle the grated Cheddar evenly over the tortillas.
  • Bake the dish in a preheated oven at 200 °C (top and bottom heat) or 180 °C (fan oven) for about 10–15 minutes, until the cheese has melted and turned a golden brown.

Prepare the chilli cheese topping (continued):

  • Whilst the tortillas are in the oven, melt the processed cheese in a small saucepan over a low heat.
  • Add the milk and stir until smooth, forming a creamy sauce.
  • Season to taste with chilli powder, paprika and a pinch of salt. Keep warm until the tortillas are ready.

Prepare the nacho crunch:

  • Place the tortilla crisps in a bowl and crumble them roughly (e.g. using your hands or by crushing them in a freezer bag with a rolling pin).

Serve the tortillas:

  • Remove the baked tortillas from the oven and arrange them on plates.
  • Drizzle the warm chilli cheese topping generously over the tortillas.
  • Sprinkle the nacho crunch on top so that it gets nice and crispy.

Optional topping:

  • Garnish with fresh jalapeño rings, chopped spring onions and/or fresh coriander, if desired
Choose your promotional dish now and get your scratch card!
Rubbellos der Voll-Treffer-Fußballaktion mit Gewinnspiel, Illustrationen feiernder Personen und Aktionshinweisen.
TROPICAL GOAL

Ingredients:

  • 200 ml pineapple juice
  • 100 ml passion fruit juice
  • Mineral water
  • Ice cubes
  • 1 lime
  • Fresh mint

Preparation:

  1. Fill a large glass with several ice cubes.
  2. Add the pineapple and passion fruit juice and stir well.
  3. Top up with mineral water to taste.
  4. Slice the lime and add it to the glass along with some fresh mint.
  5. Serve the drink well chilled.
BERRY MATCH

Ingredients:

  • 150 ml redcurrant juice
  • 100 ml grape juice
  • 50 ml soda or tonic water
  • Frozen berries
  • Ice cubes


Preparation

  1. Fill a glass with plenty of ice cubes.
  2. Slowly pour in the redcurrant and grape juice.
  3. Then top up with soda or tonic water and stir gently.
  4. Add the frozen berries to the drink for a fresh touch.
  5. Serve this fruity summer drink right away, and enjoy!
CITRUS KICK

Ingredients:

  • 150 ml orange juice
  • 100 ml lemonade
  • 1 dash of lemon juice
  • Ice cubes
  • Orange slices


Preparation:

  1. Prepare a glass with ice cubes.
  2. Add the orange juice and lemonade.
  3. Add a dash of fresh lemon juice and stir gently.
  4. Place the orange slices in the glass as a garnish.
  5. Serve the drink well chilled.
GREEN STADIUM

Ingredients:

  • 150 ml natural apple juice
  • 100 ml kiwi and banana juice
  • 50 ml ginger ale
  • Ice cubes
  • 1/2 kiwi
  • Fresh mint


Preparation

  1. Fill a large glass with ice cubes.
  2. Pour in the apple juice and kiwi-banana juice and stir well.
  3. Top up with ginger ale to give the drink a light, refreshing and fizzy finish.
  4. Slice the kiwi and place it in the glass along with some fresh mint.
  5. Serve immediately and enjoy ice-cold.
GREEN STADIUM

Zutaten:

  • 150 ml Apfelsaft naturtrüb
  • 100 ml Kiwi-Bananensaft
  • 50 ml Ginger Ale
  • Eiswürfel
  • 1/2 Kiwi
  • Frische Minze


Zubereitung

  1. Ein großes Glas mit Eiswürfeln füllen.
  2. Apfelsaft und Kiwi-Bananensaft eingießen und gut verrühren.
  3. Anschließend mit Ginger Ale auffüllen, damit der Drink eine leichte Frische und Spritzigkeit bekommt.
  4. Die Kiwi in Scheiben schneiden und zusammen mit frischer Minze ins Glas geben.
  5. Sofort servieren und eisgekühlt genießen.
CITRUS KICK

Zutaten:

  • 150 ml Orangensaft
  • 100 ml Zitronenlimonade
  • 1 Spritzer Zitronensaft
  • Eiswürfel
  • Orangenscheiben


Zubereitung

  1. Ein Glas mit Eiswürfeln vorbereiten.
  2. Orangensaft und Zitronenlimonade hineingeben.
  3. Mit einem Spritzer frischem Zitronensaft verfeinern und vorsichtig verrühren.
  4. Die Orangenscheiben als Dekoration in das Glas geben.
BERRY MATCH

Zutaten:

  • 150 ml Johannisbeersaft
  • 100 ml Traubensaft
  • 50 ml Soda oder Tonic Water
  • Gefrorene Beeren
  • Eiswürfel


Zubereitung

  1. Ein Glas großzügig mit Eiswürfeln füllen.
  2. Johannisbeer- und Traubensaft langsam eingießen.
  3. Anschließend mit Soda oder Tonic Water auffüllen und vorsichtig umrühren.
  4. Die gefrorenen Beeren direkt in den Drink geben. Sie sorgen gleichzeitig für zusätzliche Frische.
  5. Sofort servieren und den fruchtigen Sommerdrink genießen.
TROPICAL GOAL

Zutaten:

  • 200 ml Ananassaft
  • 100 ml Maracujasaft
  • Mineralwasser
  • Eiswürfel
  • 1 Limette
  • Frische Minze

 

Zubereitung

  1. Ein großes Glas mit mehreren Eiswürfeln füllen.
  2. Ananas- und Maracujasaft hineingeben und gut verrühren.
  3. Mit Mineralwasser auffüllen, bis die gewünschte Frische erreicht ist.
  4. Die Limette in Scheiben schneiden und zusammen mit frischer Minze in das Glas geben.
  5. Den Drink gut gekühlt servieren.