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

Chickpea salad with buffalo mozzarella Chickpea salad with buffalo mozzarella Serves 4 meals 1 can (425 milliliters) chickpeas 4 red onions 400 grams cherry tomatoes 1 bunch of chives 2 balls so to the 125 grams) buffalo mozzarella cheese 75 milliliters brighter balsamic vinegar Salt and freshly ground pepper 1 pinch of sugar 2 teaspoons pesto (glass) 3 tablespoons olive oil The preparation sequence Pour chickpeas in a colander, rinse with cold water and let dry thoroughly. Peel the onions and chop into fine rings. Clean tomatoes in water, cleaned in two parts disassemble or crush into four pieces. Chives in clean water, shake dry, set aside 4 straws for embellishing. Mince remaining chives in rolls. Allow to dry and shred mozzarella into slices. Stir for vinaigrette vinegar, salt, pepper, sugar and pesto. Propose including oil. Mix peas, chives, onions, tomatoes and vinaigrette. Distribute mozzarella on four serving plates, arrange lettuce over and bring to the table. Decorate with 1 Schnittlauchhalm. Serve with flatbread.

Couscous salad with herbs and apricot Couscous salad with herbs and apricot Serves 4 meals 150 grams of dried apricots soft 1 pinch of salt 4 teaspoon + 4 tablespoons of olive oil 250 grams Couscous 150 grams of green onions 3 sprigs of rosemary 8 stalks thyme 2 pots of basil 1 untreated organic lemon 1 clove garlic 1-2 red chillies 1 pinch ground cumin 1 pinch ground coriander 150 grams feta cheese The preparation sequence Chop apricots in half. Heat 250 milliliters saltwater once. Saucepan, Cauldron or other vessel from the oven take 4 teaspoons oil, apricots and couscous with gentle stirring to give. In a closed saucepan, Cauldron or other vessel as to the. Swell 5 minutes. Clean the spring onions, chop underwater washing and rings. Clean herbs in water, shake dry needles and leaves, for embellishing, pluck up on something. Hot clean lemon in water, wipe dry, peel off shell with a zester in thin strips. Herbs and lemon zest finely chop. Peel garlic and press through a garlic press. Chili clean, chop and wash under water into fine rings. Herbs, lemon zest, chilli and 4 tbsp oil mix. Shred lemon in half, squeeze juice. Couscous with 4-6 tablespoons citrus juice marinade. Season with salt, cumin and coriander. Crumble cheese. Serve salad with herb marinade a few splashes on it and sprinkle cheese. Garnish with herbs

Verde Noodle Salad with Salsa Tuna Verde Noodle Salad with Salsa Tuna Ingredients for 10 meals 1 kg short thick noodles (as Tortiglioni) Salt and freshly ground pepper 200-250 grams of rucola (arugula) 3 bunch of parsley (for example, smooth) 4 garlic cloves 3 lemons (including 2 Bio) 1/4 liter of olive oil per 1 glass (370 milliliters) green and black olives (pitted) 3 cans so to the 185 g) tuna (in its own juice) 50-120 grams of pine nuts 2 peppers (for example, yellow and red) The preparation sequence Pasta in boiling salted water so the. Simmer 12 minutes until al dente, cooking. Drain. Arugula and parsley Clean, clean water. Peel garlic, mince. Hot clean organic lemons in water bowl rub. Express all lemons. Arugula, parsley, garlic and oil Puree with a hand blender to stick creamy paste. Lemon zest and stir in juice. Salsa to taste. Mix half with the noodles. Olives and tuna dry. Olive chop coarsely. Roast pine nuts and let cool. Clean peppers, clean water, shred into strips. Mix everything and remaining salsa under the pasta, season to taste.

Fiery Tomato salad with chicken fillet Fiery Tomato salad with chicken fillet Ingredients for 4-6 meals 4 chicken fillets so the so the. 150 grams) 10-12 tablespoons of olive oil Salt and coarse ground pepper 1.2 kg ripe tomatoes (for example, shrubs, meat and plum tomatoes, red and yellow cherry tomatoes, green and black tomatoes) 1 small onion 1 green pepper 2 fresh green chillies 1 bunch of parsley 6-8 tablespoons white balsamic vinegar 1-2 splashes Tabasco 1 pinch of sugar The preparation sequence Pat meat underwater washing and dry. In 2 tablespoons hot oil on each side fry 6-7 minutes. Season with salt and pepper. Remove and let cool. Clean tomatoes, mince underwater washing and depending on the size in half, chop into four pieces, chop in columns or slices. Onion peel and finely dice. Clean peppers, chop underwater washing and in pieces. Chop hot peppers lengthwise into two halves, clean, chop and wash under water into fine strips. Clean parsley in water, shake dry and finely shred. Whisk the vinaigrette for vinegar, salt, pepper, Tabasco and a little sugar. 8-10 tablespoons oil vigorously beating underneath. Prepared salad ingredients and mix vinaigrette, season to taste. Cut fillets and serve it, and bring to the table.

Couscous salad with avocado and strawberries Couscous salad with avocado and strawberries Serves 4 meals Salt and freshly ground pepper 2 tablespoons + 1 pinch of sugar 8 tablespoons oil 250 grams of couscous (instant) 3 carrots 1 small onion 60 grams of pine nuts 2 organic lemons 1 bunch of parsley 350 grams of strawberries 1 ripe avocado (so to the. 250 grams) The preparation sequence 300 milliliters of water with the so. Heat 1/2 teaspoon salt and 1 tablespoon of oil once. Couscous stir, remove from heat or hot plate and covered so the. Let soak for 5 minutes. Fluff with a fork. Carrot peel, chop underwater washing and cut into small cubes. Peel onion and chop finely. Golden brown pine nuts in a frying pan without fat roast. Remove. Heat 1 tablespoon of oil in the frying pan. Carrots sauté 2-3 minutes. Onion and so admit to. Next fry 2 minutes. 2 tablespoons of sugar and sprinkle with caramelize bright. Remove from heat, season with salt and pepper and allow to cool. Hot lemon in clean water, dry and grate the peel. Crush lemons in half and squeeze. Lemon zest, juice, salt, pepper and stir 1 pinch of sugar. Beat 6 tablespoons of oil underneath. Clean parsley in water, shake dry, pluck leaves and finely shred. Clean strawberries in water, clean, chop small. Chop avocado in half, stoning, loosen the flesh from the shell and chop small. All salad ingredients and lemon vinaigrette mix and let something. Again season with salt and pepper and bring to the table.

Zucchini salad with broccoli pesto Zucchini salad with broccoli pesto Ingredients for 6 meals 2 zucchini (so to the. 400 grams z.B. grüne and yellow) 1 large bunch of arugula (so to the. 60 grams) 500 grams of broccoli Salt and freshly ground pepper 2 cloves garlic 50 grams almonds skinless 50 grams Parmesan (piece) 120 milliliters of good olive oil The preparation sequence Clean zucchini, Planing underwater washing and with a peeler or with the slicer lengthwise into very thin slices. Clean arugula, chop underwater washing and coarse. Mix zucchini and arugula in a bowl. Clean broccoli, divide underwater washing and into small florets. Broccoli in a little boiling salted water so the. 2 minutes simmer, cooking. Drain broccoli and place in a mixing bowl high. Peel garlic and roughly chop. Almonds chop. Parmesan rub. Put the garlic, almonds and parmesan to the broccoli. All coarse puree with a hand immersion blender. Pour oil, weiterpürieren here. Season vigorously with salt and pepper. Give broccoli pesto over the zucchini salad and mix everything. Season salad with salt and pepper.

Kühlungsborner summer salad with chicken Kühlungsborner summer salad with chicken Serves 4 meals 4 Organic chicken fillets so the so the. 150 grams) 7 tablespoons olive oil Salt and freshly ground pepper 1 pinch of sugar 1 kg ripe apricots 500 grams cherry tomatoes 4 tablespoons white wine vinegar 1 bunch basil 150 grams of fresh goat's cheese 3 tablespoons dark balsamic cream The preparation sequence Pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat in from each side so the. Sear 6 minutes and add salt and pepper. Meanwhile clean apricots in water, chop into two halves, stone and chop into slices. Tomatoes broken down into two parts under water washing. Spice vinegar with salt, pepper and 1 pinch of sugar. 5 tablespoons of oil vigorously beating underneath. Apricots, tomatoes and vinaigrette mix. Season with salt and pepper. Clean basil in water, shake dry, pluck off the leaves and fold into the salad. Crumble cheese over it. Meat chop into slices and serve with the salad and bring to the table. With balsamic cream drizzled arrange on the plate and bring to the table. Serve with ciabatta.