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

Serves 4 meals

4 slices (22 grams) Brioche Sandwich

4 Kitchen finished plastered scallops (so to the. 22 grams)

20 grams of baby lettuce mix (z. B. Lamb's lettuce, beetroot leaves, arugula, spinach)

4 discs (so around the. 8 grams) Serrano ham

3 tablespoons oil

15 grams of butter

Salt and freshly ground pepper

The preparation sequence

For each sandwich with a dessert ring (6 cm diameter) 1 Ring gouge. Clean mussels in water, pat dry. Clean salad, leave under water and dry washing well. Mince ham slices in half and omit in a frying pan without fat, remove. Heat 1 tablespoon of oil in the frying pan. Add Briochetaler and fry golden brown on both sides, remove it.

Frying pan with a paper towel to wipe. Heat 1 tablespoon of oil and butter in the frying pan. Mussels in from each side so the. Sauté 2 minutes. Season with salt and pepper. 1 tablespoon oil heating in another frying pan. Open eggs and pour in gently. Sauté over low heat 1 1 / 2-2 minutes. Season with salt and pepper.

Depending on a Briochetaler, 2 pieces of ham, a few leaves of lettuce, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with salad.

Serves 4 meals

2 large ripe tomatoes

1 clove garlic

salt and pepper

2 slices of serrano ham

4 anchovy fillets (glass)

8-10 kalamata olives

50 grams Manchego (piece)

3 tablespoons olive oil

2 large thick slices country bread (so to the. 120 grams)

The preparation sequence

Clean tomatoes in water, chop into chunks and mash with the hand immersion blender. Peel garlic, finely shred and stir. Season with a little salt and pepper.

Ham slices in half lengthwise. Anchovies rinse and pat dry. Olive stone and roughly chop. Planing cheese with a vegetable peeler into thin chips.

Heat oil in a frying pan. Slices of bread in toasting golden brown on each side, remove it. Brush with tomato. Each bread into 6 strips (so to. 3 cm wide) crush.

The 4 bread strips with ham, anchovies and cheese occupy. Anchovy bread, sprinkle with olives. Bread on the plate and garnish to good olive oil and sea salt rich.

Crispy on the outside, the inside filled tasty: Dumplings are a delicious snack between meals or on the party buffet. The internationally popular dumplings are called empanadas, wontons, dim sum, Pita or samosas. Dumplings are ready to bake puff, yeast dough, quark-oil dough, pasta dough or filo pastry. When filling the dumplings of the imagination knows no boundaries: meat, fish, all kinds of vegetables, olive, egg, cream cheese - enters what tastes!

Ingredients for 12-16 pieces

375 grams + some flour

Salt and freshly ground pepper

1 teaspoon cumin seeds

1 teaspoon apple cider vinegar

120 grams of red lentils

1 small mango

1 small leek

1 chilli

4-5 stalks coriander

1 tablespoon oil

200 grams of sour cream

1.5 kg vegetable fat for frying

Cling film

The preparation sequence

For the dough 375 grams of flour, so the. Process 1 teaspoon salt, cumin, 1/4 liter of cold water and vinegar to the dough hook of the hand mixer into a smooth dough and cover with foil so the. Let stand at room temperature for 15 minutes.

So give the For the filling lentils in boiling water. Simmer for 10 minutes, allow to dry cooking. Mango peel. The pulp from the stone crushing and finely dice. Clean leeks, mince along in two halves, chop underwater washing and in half rings. Chili clean, clean water, along chop in half, remove seeds and chop. Clean coriander in water, shake dry and chop coarsely.

Heat 1 tablespoon oil in a skillet. Leek, chili and lenses so that therein. Sauté 2 minutes. Add mango and half cilantro. Season with salt and pepper. Let cool down. Mix For the dip sour cream and remaining coriander. Season with salt and pepper.

Roll out dough on a little flour thin (so to the. 20 cm diameter) Cut out 6-7 circles, thereby knead dough residue repeatedly, roll out and cut out. Chop circle into two halves. Circle borders brush with water. Each half of the bag forms. But just buckle side in the middle so that the edges slightly superimposed lobes. Seam squeeze so to. 11/2 tablespoons LinsenfüSettin g in the dough tgive üte. Open side firmly zusammendrübridges.

Cooking oil in a deep fryer or in a large saucepan, Cauldron or other vessel to 175°C heat. Dumplings in portions so the. Fry 4 minutes golden brown, turning once. Leave to dry and remove on paper towels. Hot or cold dish on the plate and bring to the table. Sour cream rich now.

Serves 4 meals

6 slices (45 grams; 10 x 10 cm) deep-frozen puff pastry

2 eggs (size S)

50 grams of pitted green olives

250 grams of raw scampi (headless, in shell)

1-2 teaspoons of tomato paste

Salt and freshly ground pepper

Pinch Edelsüß Chilli

Flour for the work surface

finished blank parchment paper

The preparation sequence

Puff juxtaposition and thaw. Eggs in boiling water so the. Cook 9 minutes hard. Deter eggs under cold water, peel and chop small. Olive crushing small. Scampi peel and remove the intestines. Scampi in clean water, pat dry and chop small. Scampi pieces, mix chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika.

Puff pastry slices piling up and on a floured surface rectangular (so to the. 33 x 44 cm) roll out and chop into 12 squares. Distribute scampi mixture each in the middle of each square and brush the edges with a little water. Teigecken hit the middle, then squeeze the edges to the same pack.

Put Scampi pack on a lined finish cutting baking paper cake baking tray and prick the dough with a wooden stick several times. 200 ° C / with convection: 175 ° C / Gas at: knob bake until golden brown on position 3) 20-30 minutes parcels in heated, preheated oven electric stove. Accept packets from the oven and arrange on a plate and bring to the table.

Ingredients for 6 meals

1 small onion

1 piece (so to. 1 cm) ginger

1 clove garlic

200 grams of carrots

75 grams of frozen peas

1 can (as the. 135 grams) Sardines in Oil

4-5 strudel dough Filo- or yufka pastry (1 Pack = 10 Reeds 30 x 31 cm in the refrigerated section)

4 tablespoons olive oil

Salt and freshly ground pepper

1 teaspoon Garam Marsala

2 tablespoons butter

200 grams Pflücksalat mix

3 tablespoons white wine vinegar

finished blank parchment paper

The preparation sequence

Peel the onions, ginger and garlic and chop small. Peel carrots, clean water, along chop in half and chop into small cubes. Peas and carrots in salted water so the. Cook for 5 minutes, then drain and rinse under cold water. Sardines drain, remove the bones and possibly skin. Fish Crumble.

Sheets of dough at room temperature so the. Let it rest for 10 minutes. Heat 1 tablespoon oil in a skillet. Onion, carrots and peas in it fry for 3-4 minutes so the. Add 2 minutes before end of cooking ginger, sardines and garlic. Season vegetables with salt, pepper and garam marsala.

Melt the butter. Sheets of dough so bepinseln and so the. 6 cm wide strips crush. In each case the left corner give 1-2 teaspoons filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush. The remaining strips and filling process as well.

Laying Finished Triangles on a lined finish cutting baking paper cake baking sheet. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes until golden brown bake.