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

Crush and fold ham slices into 4 strips. Pour meat and zucchini in a colander, allow to dry well. Zucchini, meat and ham stuck on skewers.

Heat oil in 3-4 meals in a large skillet, add skewers and turning one after another around the. Sauté 5 minutes. Season with salt and pepper. Keep warm. The three skewers with lemon pepper sprinkled Arrange in serving dish and bring to the table. Garnish with cilantro.

Ingredients for 12 skewers

1/2 bunch parsley

1/2 bunch of chives

3-4 stalks fresh sage

1-2 cloves of garlic

½ teaspoon dried thyme 1

10 tablespoons olive oil

250 grams feta cheese

150 grams Salami in the piece

12 cherry tomatoes

pepper from the grinder

12 wooden skewers

The preparation sequence

Pat herbs underwater washing and dry. Parsley mince, chop chives into small rings. Sage leaves pluck from the stems. Peel garlic and press through a garlic press. Mix parsley, chives, thyme, garlic and oil. Chop feta and salami in each 12 cubes. Tomato underwater washing and allow to dry.

1 each cheese cubes, salami cubes 1, 1 cherry tomato and 12 sage leaves on each skewer stuck 1. Place skewers on a deep plate, distribute herbal oil mixture over it. Skewers turn it so around. Let soak for 1 hour. Until ready to serve covered in a cool place. Grind some fresh pepper over it.

No good party without good food. The hit at any buffet are delicious canapes. The imagination knows no limits when programming. As Schnittchen base suitable small slices of bread of all kinds, polenta cakes or puff. The sandwiches flooring offers endless possibilities - whether classic topping of cheese, ham and egg or refined tasty topped with raw tuna, scallops or avocado cream - all these sandwiches. So not like ran ans sandwiches prove.

Ingredients for 8 pieces

120 grams of cooked shrimp Arctic (refrigerated section)

1/2 bunch of dill

1 tablespoon citrus juice

35 grams of baby spinach leaves

4 slices of sandwich toast

4 tablespoons butter

200 grams of smoked salmon, sliced

8 teaspoons horseradish (glass)

to decorate small lemon wedges

The preparation sequence

Let shrimp under water wash and dry. Dill in clean water, shake dry. Flags and pluck until something for decoration, finely shred. Mix shrimp with citrus juice and dill. Spinach underwater wash and let dry thoroughly. Diagonally crush bread slices in half, brush with butter.

Salmon into wide strips mince, mix with the shrimp. Distribute spinach on the bread. Give salmon and prawn mixture on top. Depending 1 teaspoon horseradish on set. Garnish with lemon wedges and dill beiseitegelegtem.

Serves 4 meals

2 chicken fillets

1 teaspoon oil

Salt and freshly ground pepper

1 bunch of arugula (rocket)

120 grams cherry tomatoes

1 clove garlic

5 tablespoons of cream yogurt

3 tablespoons Sylter salad cream (z.B. of Thomy)

3 tablespoons black olives (sliced)

4 large slices of rye bread

The preparation sequence

Clean meat in water, pat dry, small cubes. Fry in hot oil around 4-5 minutes, season with salt and pepper. Clean arugula, clean water, allow to dry and chop. Tomato underwater washing and chop into four pieces.

Peel garlic, finely shred. Mix with yogurt and salad cream. Season with salt and pepper. Mix prepared ingredients and olive with yogurt sauce. Toasting bread in the toaster. Distribute Chicken salad on the bread.

Serves 4 piece (starter rings diameter 8 cm)

2-3 carrots

2 small zucchini

1 bunch of radishes

50 grams crispbread

50 grams of butter

2 sheets of gelatine

200 grams of low-fat cream cheese

150 milliliters of milk

Salt and freshly ground pepper

3 teaspoons breadcrumbs

1 egg (size M)

To decorate 1/4 Beet Gartenkresse

Cling film

The preparation sequence

Peel carrots and clean water. Clean zucchini and radishes and clean water. Prepared vegetables finely grate and mix separately isolated in bowls, each with 1/4 teaspoon salt.

Crispbread chop finely. Melt the butter, mix with crispbread. A small flat plate or a small board moisten. Slide it lay flat. (As to the. 8 cm diameter) on place 4 starter rings. Distribute crispbread crumbs in the rings and press firmly, refrigerate.

Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables in succession on a screen expressing. Again using express vegetables from kitchen paper, give back to the bowls. Vegetables with each 1 teaspoon Mix breadcrumbs.

Gelatin express dissolve. Give 2-3 tablespoons cream cheese into the gelatin. Stir gelatin mass with the rest of the cream. Give each 1-2 tablespoons of cream to the crumbs floors, so the. 10 minutes chill. Distribute radishes in a thin layer on, give 2-3 tablespoons cream on it, so to. 10 minutes chill. With übrigem vegetables Repeat procedure, thereby conclude with a layer of cream. Tart so to. Refrigerate for 2 hours make.

To serve as the egg. Boil for 10 minutes in boiling water hard, rinse with cold water, peel and chop into slices. Garnished with sliced egg and watercress tart dish on the plate and bring to the table.

Ingredients for 8 meals

12 dried and pitted dates

120 grams of walnut kernels

250 grams pita bread

250 grams of creamy feta

8 teaspoon of liquid honey

8 teaspoons of olive oil

4 sprigs thyme

Finish cutting baking paper

The preparation sequence

Preheat oven Electric stove: 225°C / with convection: 200°C). Line a cake baking sheet with parchment paper ready for cutting. Datteln chop into slices. NüSSE coarsely chop. Bread in the so. 24 discs (so around the. 1/2 cm thick) crush.

Bread slices with feta Brush and place it on the sheet. Sprinkle with dates and nuts. With honey and a few drops of oil on it.

In hot oven bake 3-5 minutes. Thyme in clean water, shake dry and strip leaves from the stems. ready-baked bread with thyme Sprinkle.

Ingredients for 18 pieces

2 cans (185 g) tuna loins without oil

120 grams of capers

1 small onion

5 stems of parsley

120 grams of sour cream

Salt and freshly ground pepper

1 small red pepper

8-10 discs (so around. ½ cm thick) white bread

8-10 slices of roast beef cuts

8-10 thin slices of sliced turkey breast

To decorate capers

The preparation sequence

Allow to dry tuna and capers. Peel onion, chop. Clean parsley in water, shake dry and chop. Tuna, 2/3 capers, onion, parsley and sour cream puree hand blender with the hand. Season with pepper and salt.

Clean peppers, dice underwater washing and finely. Stir with the remaining capers under the tuna cream. From white bread and meats respectively to. (As to the. 5 cm diameter) cut out 18 circles.

Half of the bread with roast beef, the other evidence with turkey breast. Fill cream into a piping bag with Lochtülle. On half of the bread so the. 3/4 of the cream splash. Rest finished it, put bread. Decorate with remaining cream and capers.

Ingredients for 4 meals (24 pieces)

1/2 bunch flat-leaf parsley

1 glass (340 grams) grilled peppers in brine

1 package (180 grams) light feta cheese

4 slices (so to the. 40 grams) egg bread