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

12 thin slices (10 grams) Katenschinken

4 tomatoes

1 tablespoon + 1 teaspoon of olive oil

Salt and freshly ground pepper

The preparation sequence

Clean parsley in water, pluck leaves. Some set aside for the salsa. Allow to dry peppers. 120 grams of peppers for the salsa aside. Feta cheese, bread and red pepper into 24 equal-sized rectangles (so to the. 1.5 x 6 cm) crush. Bread with cheese, parsley and paprika prove. Mince ham lengthwise into two halves and pieces of bread wrap in each half slice.

Clean for the Salsa tomato in water, chop into four pieces, remove core and dice the flesh. Miscellaneous peppers into cubes. Parsley chop finely. Parsley, tomatoes and peppers mix with 1 tablespoon of olive oil. Season with salt and pepper.

Heat 1 teaspoon oil in a nonstick skillet. Bread chocolates therein Wenden so to. Sauté for 2 minutes at medium heat. Remove from the skillet and allow to dry. Bread pralines on a serving dish and bring to the table. Salsa rich now.

Ingredients for 15 pieces

250 grams of tuna fillet

2 cloves garlic

3 shallots (30 grams)

3 teaspoons olive oil

Salt and freshly ground pepper

1 organic lime (juice)

10 chives

2 tomatoes

1 lime

15 slices of pumpernickel Party

The preparation sequence

Tuna mince underwater washing and in very fine dice. Peel garlic and shallots, chop into very fine cubes and put each half for tuna. 2 teaspoons oil admit with 1 teaspoon lime juice, salt and pepper to taste. 5 chives in very thin rings and chop give half to the Tatar.

Clean for the Salsa tomato in water, clean, shred into four pieces and remove seeds. Shred flesh into small cubes. Miscellaneous garlic and shallots with 1 teaspoon oil, lime juice and chopped chives übrigem mix. Diced tomatoes, 1 teaspoon up to give to the salsa.

Lime peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separating skins and give up a few for decoration, for salsa. Season with salt and pepper.

Tatar havoc on pumpernickel and bring to the table. Garnish with diced tomatoes, lime and chive stalks fillets. Fill salsa in a bowl and serve at the Pumpernickel canapes on the plate and bring to the table.

Ingredients for 20 pieces

250 milliliters of milk

50 grams of butter (or margarine)

150 grams of polenta (cornmeal)

2 rump steak (so to the. 180 grams)

Salt and freshly ground pepper

1 tablespoon oil

6-7 stalks of thyme

4 garlic cloves

200 grams of whole milk yogurt

6 cherry tomatoes

Alufoil

The preparation sequence

Heat milk, 250 milliliters of water, 1 teaspoon of salt and 50 grams of fat once. Polenta Stir and let soak for 10 minutes. Let Still hot to 1/3 of a lined with baking paper baking tray ready for cutting (32 x 39 cm) and emphasize cool.

Clean meat in water, pat dry and season with salt and pepper. Heat oil in a frying pan, flesh so to the fact that. Sauté 5 minutes. Thyme in clean water, pat dry and coarse plucking. Turn meat, 1 teaspoon thyme and fry for another 5 minutes. Remove the meat, wrap in aluminum foil and let it rest.

Meanwhile peel garlic, mince 1 clove into thin slices, chop remaining very fine. Give chopped garlic to the yogurt, mix and season with salt and pepper.

Clean cherry tomatoes in water, up to 1-2 for decoration, chop in each 6 columns. (As to the. 5 cm diameter) cut out from the polenta 20 circles. Mince meat into thin slices and arrange on the polenta thalers and bring to the table. Depending give 1/2 teaspoon garlic dip the slices of meat, garnish with tomato and thyme column tips.

Others cherry tomatoes crosswise cut deep, squeeze slightly at the bottom. Polenta and cherry tomatoes on a platter, and bring to the table. Yoghurt garnish with garlic slices, cherry tomatoes and thyme columns.

Ingredients for 13 pieces

1 package (270 grams) fresh butter puff pastry (ready to bake rolled rectangular Finish blank parchment paper so the. 42 x 24 cm)

1 egg yolk (Size M)

1 clove garlic

1 avocado (so to the. 200 grams)

2 teaspoon citrus juice

1 tablespoon oil

2 tablespoons whole milk yogurt

2 teaspoons wasabi (glass)

Salt and freshly ground pepper

1 pinch of sugar

1 small bunch of arugula

125 grams of smoked salmon

5-6 tablespoons soy sauce

The preparation sequence

Puff take 5-10 minutes prior to processing from the refrigerator and let it rest. Unroll dough on the finished blank parchment paper, long-thirds and shred into strips 9 each. 13 strips thin brush with water and with 1 strip show (1 strip is left, possibly mitverarbeiten).

Whisk egg yolks and 2 tablespoons of water. Dough thus Brush and place on a lined finish cutting baking paper cake baking sheet. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / gas in: let knob to position 3) bake, remove and let cool 8-10 minutes brown.

Peel and chop garlic. Chop avocado in half, detach core, peel peel from the pulp. Avocado, garlic, citrus juice and oil purée. Yogurt and wasabi with stirring. Season with salt, pepper and sugar.

Clean arugula, let underwater wash and dry. Salmon into strips crush. Puff pastry slices with avocado cream Brush and cover with arugula and salmon. Puff pastry slices and serve with soy sauce before serving a few drops on it.

Serves 4 meals

1 small onion

1 tablespoon flour

2 tablespoons olive oil

1 pinch of salt

4 slices bacon (bacon)

4 small slices of olive bread or farmer

8 pickled sardines in olive oil

The preparation sequence

Onion peel and chop into thin rings. In flour and fry in hot olive oil ausfertigbacken golden yellow. Season with salt seasoning, let dry thoroughly on paper towels. Bacon crispy fry in frying fat.

Also let dry. Then fry the slices of bread in the frying fat per page crispy. Slices of bread with 1 slice of bacon, 2 sardines and some fried onions prove. If desired, with a little pesto a few splashes on it.

Serves 4 meals

1 stalk celery

1 small apple

1 tablespoon citrus juice

1 bunch of chives

200 grams Mayonnaise

1-2 teaspoons curry powder

Salt and freshly ground pepper

1 pinch of sugar

1 small head iceberg lettuce

12 slices of sandwich toast

250 grams of French rosé Ham

Wooden skewers

The preparation sequence

Clean celery, dice underwater washing and finely. Clean apple in water, coarsely grate the core housing and mix immediately with citrus juice. Chives in clean water, shake dry, chop into rolls. Celery, chives, apple mixture, mayonnaise, and 1 teaspoon curry powder mix with salt, pepper, curry powder and sugar to taste spicy.

Clean lettuce, clean water, possibly crushing into two halves, leaves solve individually from the head. Press 24 sheets flat. 4 smaller leaves as "dishes" set aside for serving. Use moreover salad otherwise. 8 slices of toast each with 1/2 tablespoon of apple cider cream Brush and cover with 1/8 each of ham and lettuce leaves each 3.

The 2 slices of toast took superimpose, each be assigned 1 unswept toast. Each sandwich diagonally at the 4 corners get stuck with wooden skewers. Crushing edges of the sandwiches, mince sandwiches into four pieces, arrange and bring to the table. Others cream in the blade shells inflict enough to do so.