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

Fresh mozzarella-melon salad Fresh mozzarella-melon salad Ingredients for 6-8 meals 5 tablespoons balsamic vinegar Salt and freshly ground pepper 1 teaspoon brown sugar 6 tablespoons of good olive oil 400 grams of mozzarella 1 kg watermelon 3 ripe nectarines 1 large Pflücksalat 1 bunch mint The preparation sequence For the vinaigrette vinegar, salt, pepper and so the. 1 teaspoon sugar. Propose including oil. Mince mozzarella into pieces. Crush melon in columns. Pulp from the shell crushing and leaching the cores. Shred flesh into pieces. Clean nectarines in water, chop into two halves, stone and chop into slices. Clean Pflücksalat, clean water, spin dry and tear into large pieces. Clean mint in water, shake dry and pluck leaves. Mix all salad ingredients prepared with the vinaigrette.

Peppers and courgette salad with mozzarella and dried meat Peppers and courgette salad with mozzarella and dried meat Serves 4 meals 1 yellow pepper 1 red bell pepper 2 zucchini 2 cloves garlic 4 sprigs of rosemary 4 tablespoons olive oil Salt and freshly ground pepper 8 tablespoons balsamic vinegar 120 grams of arugula 125 grams of mozzarella cheese 16 discs (so around. 50 grams) Bündnerfleisch The preparation sequence Clean peppers, chop underwater washing and in strips. Clean zucchini in water, clean and chop into slices. Peel garlic and roughly chop. Rosemary in clean water, shake dry. Heat 2 tablespoons oil in a skillet and zucchini as to the fact that. Sauté 3 minutes, turning. Half fry garlic and rosemary. Season with salt and pepper. Deglaze with 4 tablespoons of vinegar. Zucchini remove, wipe skillet and repeat the procedure with paprika. Arugula clean water, clean, shake dry. Mozzarella teasing. Sautéed vegetables, arugula, mozzarella and dried beef garnish bring to the table.

Orzo Salad on Mecklenburg Art Orzo Salad on Mecklenburg Art Ingredients for 6 meals 300 grams Orzo pasta (also orzo or maneštra, or pasta or rice Risoni) 1 cucumber 2 red peppers 1 onion 2-3 cloves of garlic 150 grams of pickled hot peppers 2 bunch parsley 400 grams of Greek feta cheese 175 grams of black olives 2-3 lemons Salt and freshly ground pepper 1 pinch of sugar 120 milliliters of virgin olive oil The preparation sequence Noodles cook in boiling salted water according to package directions, drain, rinse in cold water and let dry thoroughly. Cucumber and paprika clean, roll under water Wash and finely. Peel the onion and garlic, chop finely, and chop. Allow to dry peppers, put aside 6 pieces. Of the remaining hot peppers, cut the stalk and chop flesh into rings. Clean parsley in water, shake dry, pluck leaves from the stems and coarsely chop. Finely dice the cheese. Give Prepared ingredients with olive and other hot peppers in a bowl. Shred lemon in half, squeeze juice. Juice with salt, pepper and sugar condiments, beat oil underneath. Vinaigrette with salad mix. Fill salad for transport in a leak-proof container and before serving so the. Marinate 30 minutes. Serve with flatbread.

Potato salad with fried zucchini, peppers and chickpeas Potato salad with fried zucchini, peppers and chickpeas Serves 4 meals 1 kg waxy potatoes 1 zucchini 1 red bell pepper 1 can (425 milliliters) chickpeas 6-8 stalks of parsley 1 medium onion 2 cloves garlic 250 grams of creamy whole milk yogurt 5 tablespoons olive oil 1/2 untreated organic lemon (juice and peel) Salt and black pepper 1 pinch of sugar 1 pinch ground cumin The preparation sequence Potatoes under water washing in boiling water so the. Simmer 20 minutes, cooking. Meanwhile clean zucchini in water, clean and chop lengthwise into four pieces. Chop into pieces quarter. Clean peppers in water, clean and chop into slices. Leave to dry in a colander chickpeas. Pat parsley underwater washing and dry. Papers and pluck until something for decoration, coarsely chop. Drain potatoes, rinse with cold water, peel and chop into cubes. Peel onion and garlic and chop finely. Mix yogurt, 3 tablespoons oil, citrus juice and shawls, onion and garlic half. Season with salt, pepper and sugar. Season with cumin. Heat 2 tablespoons oil in a large skillet. Zucchini and peppers while turning so to the. 4 minutes fry so to. Add remaining 1 minute before the end of cooking with garlic salt and pepper. Mix potatoes, zucchini, peppers, chickpeas and parsley. Dressing stir into the salad. Garnish with parsley. Serve with crumbled feta cheese.

Grilled zucchini salad with pine nuts and Parmesan Grilled zucchini salad with pine nuts and Parmesan Serves 4 meals 3 small zucchini (so about 200 grams) 4 tablespoons Balsamic Vinegar Salt and freshly ground pepper 1 teaspoon sugar 4 tablespoons olive oil 40 grams of pine nuts 150 grams of radicchio salad (so to. 1/2 head) 1/2 saucepan, Cauldron or other vessel basil 40 grams grated parmesan Oil for frying pan The preparation sequence Clean zucchini, leave under water and dry washing well. Shred zucchini lengthwise into 2-3 mm thin slices (best with a slicer). A grill pan and auspinseln with oil. Zucchini slices in portions, with contact as to the. Grill 4 Minutes, place it on a large plate. Vinegar, salt, pepper and sugar. Olive oil embezzled. Let a few drops of it and 15-20 minutes zucchini with the vinaigrette. Roast pine nuts in a frying pan without fat and remove them quickly. Clean radicchio, leave under water and dry washing well. Leaves pluck into large pieces. Clean basil in water, shake dry and pluck off the leaves. Put pine nuts and some basil leaves to sprinkle aside. Mix radicchio, remaining basil and pine nuts gently with marinated zucchini slices. Arrange lettuce on a large platter and sprinkle with Parmesan planing and basil

Mecklenburg peasant salad with fried feta Mecklenburg peasant salad with fried feta Serves 4 meals 200 grams feta cheese 1 egg (size M) 4 tablespoons flour 8 tablespoons breadcrumbs 1 romaine lettuce heart 1 cucumber 400 grams of tomatoes 1 bunch of parsley 200 grams kalamata olives 200 grams of pepperoni (glass) 120 milliliters + 4 tablespoons of olive oil 4-6 tablespoons citrus juice Salt and freshly ground pepper The preparation sequence Cheese in the so. 1.5 cm thick strips crush. Egg in a deep dish, whisk together. Strip contact successively in flour, egg and breadcrumbs. Romaine lettuce clean, chop underwater washing and in strips. Clean cucumber in water, clean, chop lengthwise into four pieces and chop into slices. Clean tomatoes in water, clean and chop into slices. Clean parsley in water, shake dry, pluck leaves from the stems and chop. Prepared condiments, olives and hot peppers in a large bowl mix. Heat 120 milliliters oil in a skillet and cheese so therein the. Sauté for 5 minutes under contact. Marinate salad with lemon, 4 tablespoons oil, salt and pepper. Bring finished cheese ticks and salad on the table.

Pasta salad with baguette Salami Pasta salad with baguette Salami Serves 4 meals 500 grams of rigatoni noodles 150 grams of salad cream (with 40% low-fat yoghurt) 1 tablespoon honey 6 tablespoons fruit vinegar Salt and freshly ground pepper 2 bags so to the 120 grams) leaf salad mix 2 red onions 150 grams Baguette Salami The preparation sequence Noodles cook in boiling salted water according to package directions. Salad cream with 4 tablespoons of water and vinegar mix and season strong with honey, vinegar, salt and pepper. Drain the pasta and rinse with cold water. Clean lettuce in water, shake dry and pluck small depending on the size. Peel the onions and chop into strips. Mince sausage slices in half. Pasta and sauce mix, stir in salad and sausage.

Cucumber Couscous salad with mint and cream cheese Cucumber Couscous salad with mint and cream cheese Serves 4 meals 5 tablespoons olive oil 250 grams Couscous 25 grams of butter 1/2 cucumber (so to the. 200 grams) 150 grams of green onions 200 grams of romaine lettuce hearts 1/2 bunch mint 2 Bio-lime Salt and freshly ground pepper 1/4 teaspoon cumin 200 grams of cottage cheese (20% fat) The preparation sequence Heat 250 milliliters saltwater once. Take saucepan, Cauldron or other vessel from the oven. 1 tablespoon oil and couscous while stirring to give. In a closed saucepan, Cauldron or other vessel as to the. Swell 4 minutes. Butter and loosen with a fork couscous and thereby spread melted butter. Clean cucumber in water, clean, eighths lengthwise and chop into slices. Lauchzwiebel clean, chop and wash under water into fine rings. Clean lettuce, clean water, shake dry and chop into strips. Clean mint in water, shake dry, pluck leaves from the stems and chop. Crush lime in half and squeeze juice. Lime juice and 4 tablespoons of olive oil Whisk. Season with salt, pepper and cumin. Couscous, cucumber, mint, except as to the. 1/4 mix the cheese, spring onion and marinade. Season with salt and pepper. Mix cheese and remaining mint, season with pepper. Arrange salad and crumble cheese. Serve with thin flatbread.