Jacobsen - Summer Food: 600 Delicious Recipes For Hungry Party Guest

Summer Food 600 Delicious Recipes For Hungry Party Guest (Fingerfood, Party-Snacks, Dips, Cupcakes, Muffins, Cool Cakes, Ice Cream, Fruits, Drinks & Co.) Reproduction, translation, processing or similar acts for commercial gain and resale or other publications are not permitted without the written permission of the author and authors. Copyright 2020 - Jill Jacobsen All rights reserved.

Crisp seasonal vegetables, fresh lettuce and many other ingredients here make for colorful variety: Try summer salads with tomatoes, cucumber, peppers or zucchini, summer salads with couscous, feta, mozzarella or parmesan. This delicious summer salads taste for barbeque, as food for the trip to the countryside as a light dinner on the balcony. The best summer salads for an entire season! Ingredients for 4-6 meals 2 cans so to the 425 milliliters) large white beans 1 small (so to the. 200 grams) Fenchelknolle 1 red and yellow pepper 2 red onions 1 small head Lollo Bionda Salad 2 bunches arugula 150 grams of whole milk yogurt 120 grams of salad mayonnaise Salt and freshly ground pepper 250 grams of mozzarella cheese 4 sprigs of sage 10 thin slices prosciutto 7 tablespoons olive oil 4 tablespoons white balsamic vinegar 1 pinch of sugar Paper towels The preparation sequence Give beans on a sieve, let dry and underwater washing well.

Fennel and red pepper Clean, disassemble underwater washing into two parts. All in thin slices or rings crush or slice. Peel the onions and chop or slice into thin rings. Clean lettuce, clean water, plucking small and let dry thoroughly. Arugula clean water, clean, leave them to dry. Half with yogurt and mayonnaise puree and season with salt and pepper.

Allow to dry mozzarella and chop small. Clean sage in water, pat dry, pluck leaves. 5 ham slices next to each other and half of the sage on distributing it put the other slices. Every shred ham piece again into two halves. Heat 2 tablespoons oil in a skillet, ham pieces of each side so therein the. Saut 1 minute.

Let dry on paper towels. Vinegar with salt, pepper and sugar, whisk. 5 tablespoons of oil in a thin stream embezzled. All prepared salad ingredients, mix until arugula sauce and prosciutto chips, with the vinaigrette. With the rocket sauce a few drops Serve it with ham and chips and bring to the table.

Serves 4 meals 1 kg green asparagus Salt and freshly ground pepper 1 pinch of sugar 1 ripe mango (so to the. 500 grams) 2 small red onions 1 red chilli 3 Bio-lime 2 tablespoons white wine vinegar 6 tablespoons oil 200 grams of fresh goat's cheese The preparation sequence Prepare asparagus in boiling salted water and simmer for 2-3 minutes, cooking. 500 grams) 2 small red onions 1 red chilli 3 Bio-lime 2 tablespoons white wine vinegar 6 tablespoons oil 200 grams of fresh goat's cheese The preparation sequence Prepare asparagus in boiling salted water and simmer for 2-3 minutes, cooking.

Deter pouring with cold water and allow to dry. Mango peel. Pulp crush the stone into narrow columns. Peel the onions, chop in half and chop into thin strips. Asparagus, mango and onion mix. Cleaning For the vinaigrette Chili, cut lengthwise, remove seeds, chop and wash under water in very thin rings.

Bio-lime hot underwater wash and dry. 1 chop into thin slices, from the other the cup finely rub. Express 2 limes. Vinegar, lime juice, shawls and chili mix. Season with salt, pepper and 1 pinch of sugar. Propose including oil.

Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and decorate with slices of lime.

Ingredients for 6 meals 1.5 kg new potatoes 6 eggs (size M) 750 grams of green asparagus 6 shallots 150 grams of lean smoked bacon 1-2 tablespoons oil 120 milliliters of white wine vinegar 1 teaspoon vegetable stock (instant) 2-3 tablespoons liquid honey 3 teaspoons Dijon mustard Salt and freshly ground pepper 2 bunches (so to the. 300 grams) mixed herbs for Frankfurt Green Sauce 120 grams of salad cream 120 grams of sour cream The preparation sequence Thoroughly clean potatoes in water. Covered in boiling water so the. Cook for 20 minutes.

Meanwhile eggs cook 6-8 minutes awake soft in boiling water. Asparagus cut generously underwater washing and woody ends. Chop asparagus into small pieces. Drain potatoes, cold discourage and eventually peel. Shred or chop into four pieces depending on the size in half. Shallots Peel and finely dice.

Bacon chop into small strips. Heat oil in a large skillet. Bacon crispy fry. Shallots, fry until soft. Remove. Asparagus in hot cooking fat while turning so to the.

Saut 5 minutes. Deglaze with vinegar and 1/4 liter of water and heat again. Broth, honey and mustard and stir vigorously season with salt and pepper. Add bacon and shallot Mix again and all hot under the potatoes mixing How to. Infuse for 30 minutes. Meanwhile, for the sauce clean herbs in water, shake dry, pluck leaves and finely shred or chop chives into small rings.

Salad cream, sour cream and herb mix. Season with salt and pepper. Put the herb on the potato and mix everything. Peel eggs, coarsely chop and spread over the potato salad.

Serves 4 meals 150 grams Ciabatta bread 1 red onion 3 yellow tomatoes 3 green tomatoes 120 grams cherry tomatoes 1/2 cucumber 4 tablespoons red wine vinegar 1/2 teaspoon sugar Salt and freshly ground pepper 4 tablespoons olive oil 120 grams kalamata olives 5 teaspoons capers 200 grams feta cheese 4 sprigs basil The preparation sequence Ciabatta tear into bite size pieces and heated, preheated oven Electric stove: 120 C / with convection: 75 C) so the. Dry for 20 minutes.

Peel onion, chop in half and crush into fine rings. Clean tomatoes in water, wipe dry. Mince green and yellow tomatoes in half, remove the stalk. Chop tomatoes in columns. Clean cucumber in water, dry it, clean it, chop lengthwise into two halves. Each half lengthwise into thirds and chop into small pieces.

Vinegar with sugar, salt and pepper, embezzled oil. Give bread, onion, tomatoes, cucumber, olives and capers in a bowl, give vinaigrette over it. Salad and refrigerate so the. Infuse 20 minutes. Feta cubes. Clean basil in water, shake dry, pluck leaves and chop into strips.

Serve salad in bowls and garnish with feta and basil.

Serves 4 meals 1 fresh ciabatta bread (so to the. 500 grams) 50 grams of butter 300 grams Kassel Salmon 4-5 tablespoons of oil 600 grams of colorful peppers 250 grams of cucumber 150 grams of radish (net) 1 Mini romaine lettuce (so to the. 150 grams) 1 medium onion 3 tablespoons white balsamic vinegar vinegar Salt and freshly ground pepper 125 grams Mayonnaise 80 grams of tomato ketchup 2 tablespoons milk 1 tablespoon Worcestershire sauce 1/2 teaspoon sugar The preparation sequence From the bread to the center wedge-shaped cut a lid. Crushing lid into small cubes. Melt butter in a large frying pan and fry the bread cubes crispy while turning brown.

Remove from the skillet and allow to cool. Kassel also chop into cubes. Heat 2 tablespoons oil in a skillet and fry the Kassel under Apply for 4-5 minutes. Also let cool. Clean pepper, cucumber, radish and romaine lettuce, let underwater wash and dry. Diced peppers and chop radishes in columns.

Chop cucumber lengthwise into four pieces and chop into slices. Lettuce into strips crush. Peel and chop the onion. Vinegar, salt, pepper and onion mix. 2-3 tablespoons of oil misappropriated. Mix pepper, cucumber, radishes, lettuce and smoked with Bratsatz with the vinaigrette.

Fill bread with plenty of salad. Give remaining salad in a bowl. Mayonnaise, ketchup and milk mix. Season with Worcestershire sauce, salt, pepper and sugar. Something distributing the cocktail sauce over the salad in the bread and sprinkle with croutons. Crush bread into 4 pieces.

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