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

Sheets of dough at room temperature so the. Let it rest for 10 minutes. Heat 2 tablespoons oil, sauté green onions and remaining garlic in it. Add spinach and covered over low heat coincide. Season with salt, pepper and nutmeg. Let cool down. Beat the eggs, season with salt and pepper. Crumble feta coarsely and mix.

Streak drip pan of the oven with oil. Slightly damp tea towel on the work surface spread over a dry place. Unroll dough sheets and during the preparation drain cover over again, so that the sheets of dough from drying out. Interpret shape slightly overlap with 4 pastry sheets, besides, with a little oil Brush each sheet (from 150 milliliters). At the edge of something can stand tall. More 4 sheets of dough on it and brush set. Place 2 sheets of dough on the bottom of the mold and then brush with a little oil. Sprinkle with bread crumbs.

Mince parsley mix with half the eggs and feta mixture and half. Spinach can optionally dry, with the other half mix egg and parsley. Distribute mince on one side of the form, enter spinach mass on the other half. Spread remaining dough sheets on the filling, while Brush each sheet with oil. Fold dough sheets Protruding above, brush with remaining oil. In the heated, preheated oven Electric stove: 175 ° C / with convection: 150 ° C) bake 35-40 minutes. Cut into pieces and arrange on the plate bring to the table.

Ingredients for 18 pieces

50 grams of mung bean sprouts

1 small leek (Allium; so about 150 grams.)

1 small carrot (so to the. 120 grams)

2 tablespoons roasted peanuts

1 tablespoon oil

1-2 teaspoons sambal oelek

Tablespoons soy sauce 1-2

175 grams of double cream

2 teaspoon medium mustard

120 grams of smoked salmon in thin slices

3 spring onions

pepper from the grinder

3 packs (400 grams) fresh dough (eg.B. of Aunt Fanny; Kühlregal)

Flour for dusting

1 egg (size M)

Chilli flakes

finished blank parchment paper

The preparation sequence

Seedlings under water wash and allow to dry. Clean or peel leek and carrot, clean water. Both chop finely. Nuts chop coarsely. Carrot and leeks in hot oil so the. Cook for 3 minutes. Seedlings, nuts, sambal and soy sauce while stirring. Let cool down.

For the salmon filling cream cheese and mustard until smooth. Mince salmon into thin strips. Clean the spring onions, chop underwater washing and into thin rings. Both stirring. Season with pepper.

Unroll pizza dough for the pastry together finished blank parchment paper. From each sheet of dough 6 circles (12 cm diameter) cut out.

Fold each circle put the flour dusted "dough-case" give something filling to one side, "dough-case" and press together firmly. From übrigem dough and larger Teigabschnitten forms small rods. Distribute the bags and rods on three lined with baking paper baking sheets ready cut. Egg whisk. Everything bepinseln so. Asiataschen with chilli flakes sprinkle, sprinkle salmon bags with flour.

Successively in heated, preheated oven Electric stove: 225°C / with convection: 200°C) 10-1Bake 2 minutes. Gives each so the. 9 bags. These s tastesÜSSacidic Asia SOSSE.

Serves 4 meals

1 can (560 grams) pineapple rings

175 grams of double cream

50 grams ajvar (red pepper preparation in the glass)

150 grams of smoked turkey breast sliced

150 grams Gruyère cheese

1 roll pizza dough so the. 400 grams (in the refrigerated section)

The preparation sequence

Preheat oven Electric oven: 225 ° C / with convection: 200 ° C / at gas mark 4). Pineapple allow to dry well and coarsely chop. Cream cheese and stir ajvar. Turkey meats into strips chop, grate cheese finely. Unroll pizza dough with the finished cut baking paper and chop with sharp scissors into four pieces. Put slices of pizza with paper on a baking sheet cake.

Each rectangle with 1/4 of Ajvarcreme bepinseln, while around a so to. Allow 1 cm wide border freely. Distribute pineapple and turkey meats on it. Sprinkle with half the cheese.

Each rectangle into a cone shape, the finished blank thereby solving two opposite corners of parchment paper and gently squeezing over the filling. Sprinkle with remaining cheese. In hot oven so the. Bake 15 minutes.

Ingredients for 3 meals

50 grams Salami slices (z. B. fennel salami)

125 grams of mozzarella

120 grams cherry tomatoes

3-4 stalks of basil

125 grams of creamy ricotta cheese

Salt and freshly ground pepper

1 roll (400 grams) fresh pizza dough so the. 25 x 37 cm (from the refrigerated section)

possibly to decorate 1 sprig rosemary

The preparation sequence

Preheat oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3). Chop salami only in two halves, then chop into short strips. Mozzarella into small cubes. Clean tomatoes in water, also into small cubes. Clean basil in water, pat dry, chop into strips. Prepared ingredients under the ricotta stir. Season with salt and pepper.

Pizza dough unroll and chop crosswise into 3 strips on the paper. Give each one-third ricotta mixture on one half of a strip of dough, fold the other half of the dough over and press the edges together. Possibly press with a fork groove in the edge.

Minicalzone bake until golden brown in hot oven for 10-12 minutes on the paper. Rosemary chop into 3 pieces under water washing and the branch. Laying on the Calzone 5 minutes before end of baking time.

Serves 4 meals

3 small onions

1 piece (20 grams) ginger

1 ripe mango

1 tablespoon oil

2 tablespoons brown sugar

1 tablespoon mustard seeds

Pinch of salt

1/2 teaspoon turmeric

1/2 teaspoon tandoori masala

5 tablespoons white wine vinegar

175 grams of potatoes

120 grams of cauliflower

1 tablespoon ghee or clarified butter

1 teaspoon of turmeric

1 teaspoon gem. cumin

1/2 teaspoon garam masala

1 pinch ground chilli

120 gram spelled flour

150 grams + some flour

2 liters of oil for frying

The preparation sequence

For the mango chutney 2 Peel onion and chop finely. Ginger Peel and very finely dice. Peel mango, shred the flesh from the stone and dice small. Heat oil in a saucepan, Cauldron or other vessel. Onions sauté until translucent. Ginger sauté briefly. Sprinkle with sugar, caramelize shortly bright. Mango and mustard seeds with stirring. Season with 1/2 teaspoon salt, turmeric and tandoori masala. Vinegar admit heat again and simmer 15-18 minutes, while stirring occasionally. Let cool chutney.

For the filling, potatoes covered in water so the. Cook for 20 minutes. Clean cauliflower, parts underwater washing and in very small florets. Covered in little boiling salted water for 3-4 minutes simmer, cooking. Peel onion and chop finely. Allow to dry cauliflower. Deter, peel and let cool slightly potatoes. Finely dice.

Ghee heat in a frying pan. Sauté onion in it. Turmeric, cumin and garam masala stirring. Potatoes, cauliflower and 2 tablespoons of water add. Mix everything well. Season with chili. Let cool down.

Mix spelled flour, 150 grams of flour and 1/2 teaspoon salt. Add 150 milliliters of cold water and with hands vigorously knead until a smooth dough so the. Let it rest for 15 minutes.

Dough into 6 equal parts large meals and shapes with floured hands into balls. Dough balls on little flour around (so to the. 18 cm diameter) roll. Stack dough circles chop into two halves, Brush the edges with water.

Teighälften to fold bags and pour in 1-2 tablespoons of each potato filling. Opening squeeze.