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

Salad underwater wash and let dry thoroughly. Salad, vinegar and 3 tablespoons of oil mix, season with salt and pepper. Arrange samosa and salad in bowls and serve immediately on the dish and bring to the table.

Serves 4 meals

50 grams of walnut kernels

3 slices smoked ham

120 grams of Roquefort cheese

3 stalks parsley

120 grams of crème fraîche

Salt and freshly ground pepper

2 tablespoons butter

4 slices (25 grams) Yufka- or filo pastry (so to the. 30 x 31 cm)

3-4 green salad leaves

finished blank parchment paper

The preparation sequence

Nuts roast in a frying pan without fat. Remove, let cool slightly and shred. Chop ham into thin short strips. Roquefort crumble. Clean parsley in water, shake dry and chop the leaves finely. Mix cheese and crème fraîche. Nuts, parsley and ham admit and mix well. Season with pepper and a little salt.

Melt the butter in a small saucepan, Cauldron or other vessel. Brush dough sheets with butter and divide transversely into 4 strips. In each case the left corner as the. Give 1 tablespoon ham filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush.

Laying Finished Triangles on a lined finish cutting baking paper cake baking sheet and brush with butter again. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes brown finished bake. Turn half way through the baking time.

Shake salad underwater washing and dry. Arrange dumplings on lettuce leaves and serve immediately on the dish and bring to the table.

Serves 4 meals

1 small onion

2 cloves garlic

1 tablespoon olive oil

400 grams of mixed minced meat

Salt and freshly ground pepper

Pinch of cinnamon

1 can (580 milliliters) Sauerkraut

1 tablespoon honey

4 tablespoons chilli flakes

1 package (250 grams) or yufka pastry strudel dough Filo-

1 egg white (Size M)

150 grams of crème fraiche

Fat for cake baking sheet (or finished blank parchment paper)

The preparation sequence

Peel onion, chop in half and shred into strips. Peel garlic and chop thinly sliced. Heat oil. Sauté Hack four minutes crumbly. After two minutes, add garlic and onion. Season with salt, pepper and cinnamon. Allow to dry well sauerkraut in a colander and easily expressed. Season with honey and chili.

Unroll dough sheets and shred into four pieces. Depending take two sheets of quarter and the rake in a page with protein, superimpose and fill each with a tablespoon of hack and a tablespoon of sauerkraut. Sheets of dough to form bags and the "closure" gently squeezing. Laying juxtaposition on a greased baking sheet cake.

In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) bake ten minutes crispy. Arrange on plates with creme fraiche and bring to the table.

Serves 4 meals

120 grams Gouda Cheese

1 small green onion

1 stalk thyme

1 chicken fillet (so to the. 200 grams)

1 teaspoon oil

Salt and freshly ground pepper

1 package (400 grams) fresh sheet pizza dough (dough with olive oil; ready to bake on parchment paper ready for cutting rectangular rolled; 37 x 25 cm; refrigerated section)

4 tomatoes

125 grams Mozzarella Cheese

1 tablespoon olive oil

1 teaspoon balsamic vinegar

3 stalks basil

finished blank parchment paper

The preparation sequence

Lauchzwiebel clean water, shake dry and chop diagonally into thin rings. Thyme in clean water, shake dry and finely shred. Clean meat in water, pat dry and chop into small cubes. Gouda chop into small cubes. Heat oil in a frying pan, fillet cubes over high heat so therein the. Sauté 5 minutes around. Fry briefly Finally spring onion and thyme, season with salt and pepper. Remove from the frying pan and let cool.

Unroll pizza dough on a floured work surface and eliminate finished blank parchment paper. With the back of the dough-trap (13 cm diameter) Cut out 6 circles and the rest of the dough knead and roll out again and cut out 2 more circles. Put 1 circuit in the case, in the middle so the. 1 tablespoon minced meat and so the. Give 1 teaspoon Gouda dice. Compress the trap and put pastry on a lined finish cutting baking paper cake baking sheet. Repeat with remaining districts as well. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. Bake 15 minutes.

Clean tomatoes in water, wipe dry, chop into four pieces and cut out the cores. Tomato pulp chop into small cubes. Diced mozzarella finely and add to the tomatoes. Pour oil and vinegar and season with salt and pepper. Clean basil in water, shake dry, chop into thin strips and add to the tomato and mozzarella salad. Take bags out of the oven. Serve The 2 pockets with tomato and mozzarella salad on plates and bring to the table.

Ingredients for 12 pieces

1.25 kg floury potatoes

1 tablespoon sunflower oil

120 grams of diced raw ham

3 medium onions

3 tablespoons tomato paste

1 can (580 milliliters) Sauerkraut

Salt and freshly ground pepper

ground cumin

so the. 1 tablespoon sugar

120 grams of flour

120 grams semolina

1 egg (size M)

1 egg yolk (Size M)

2 tablespoons milk

1 small bunch chives

200 grams of sour cream

Flour for the work surface

finished blank parchment paper

The preparation sequence

Peel potatoes, clean water, chop in half and put into boiling salted water so the. Simmer 20 minutes, cooking.

For the filling, heat oil. Ham fry crispy under Apply. Peel the onions and chop into small cubes. Add onions and tomato paste and stir. Express sauerkraut, to give the bacon onion and sauté briefly. Season with salt, pepper, cumin and sugar. Sauerkraut refrigerate.

Drain the potatoes well and press through a potato ricer. Flour, meal and egg and stir to form a loose dough. Season with salt and pepper. Dough so the. Allow to swell for 10 minutes.

Divide the dough into 12 equal meals. On a well-floured surface the dough portions into circles (so the. 12 cm in diameter) forms a uniform thickness.

Sauerkraut distribute evenly among the circles. Circles half fold to semicircles. Gently squeezing the edges with your fingers. Set on 2 lined with baking paper baking sheets ready cut. Egg yolk and milk together and reap pierogi so thin.

Successively in heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. Bake 15 minutes. Chives in clean water, shake dry and chop into small rings. Mix cream and chives and season with salt and pepper.

Ingredients for 12 pieces

850 grams of spinach

1 bunch spring onions

1 large onion

2 cloves garlic

1 bunch of parsley

4 tablespoons olive oil + 150 milliliters

1 kg mixed minced meat

Salt and freshly ground pepper

2 packages (250 grams) or strudel dough Filo- yufka pastry (10 sheets 30 x 31 cm; refrigerated section)

ground nutmeg

4 eggs (size M)

400 grams feta cheese

4 tablespoons breadcrumbs

Oil for the drip pan

The preparation sequence

Clean spinach thoroughly in water, clean and allow to dry. Clean the spring onions, chop underwater washing and rings. Peel the onion and garlic, chop finely. Clean parsley in water, pat dry. Pluck and chop leaves. Heat 2 tablespoons oil in a skillet, fry Hack vigorously Wenden. Onion and half the garlic add, fry with short. Season with salt and pepper. Let cool down.