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

Chickpeas and bean salad Chickpeas and bean salad Serves 8-10 meals 4 doses so the 425 milliliters) chickpeas 2 cans so to the 425 milliliters) Kidney Beans 500 grams of tomatoes 1 large (so to the. 650 grams) cucumber 500 grams Cabanossi sausage 400 grams feta cheese 2 bunch parsley 1 onion squeeze of lemon juice 3-4 Salt and freshly ground pepper 1 pinch of sugar 150 milliliters Oil The preparation sequence Chickpeas and beans in a large sieve, let dry and underwater washing well. Clean tomatoes in water, clean and chop into pieces. Clean cucumber in water, clean and dice small. Kabanossi and feta into cubes small. Clean parsley in water, shake dry. Pluck leaves and until something for embellishing, mince. Peel onion and chop finely. All prepared ingredients with beans and peas mix. Citrus juice with salt, pepper and sugar, whisk, beat oil underneath. Vinaigrette and salad mix. Season just before serving and garnish with parsley. Serve with flatbread.

Layer salad - recipe ideas for yummy impostor Layer salad - recipe ideas for yummy impostor Layer salad with pasta and smoked Serves 4 meals 300 grams of pasta Fussili Salt and freshly ground pepper 400 grams triggered Kasseler chop 1 tablespoon oil 4 eggs (size M) 2 carrots 1 head romaine lettuce 1 organic lemon 150 milliliters of whole milk yogurt 4 tablespoons salad cream (36% fat) 1 teaspoon sugar 1 bunch of chives The preparation sequence Noodles cook in boiling salted water according to package directions. Clean meat in water, pat dry and chop into fine strips. Heat oil in a frying pan. Meat is under Apply as to the. Sauté 5 minutes crispy. Eggs in boiling water so the. Cook 8 minutes hard. Drain deter, and peel. Drain the pasta, rinse and let dry thoroughly. Carrot peel, chop and wash under water into fine strips. Clean lettuce, clean water, shake dry and chop the individual sheets into bite size pieces. Clean Lemon in water, wipe dry and rub half of the shell fine. Shred lemon in half, squeeze juice. Yoghurt and salad cream mix, season with salt, pepper, sugar, citrus juice and shawls. Chives in clean water, shake dry and chop finely and add to the dressing. A layer noodles, some salad, carrot strips, remaining noodles, meat and other salad layers into a glass bowl and top it each layer with the dressing a few splashes. Chop eggs into thin slices. Layer salad with egg slices and parsley garnish.

Layer salad with pasta and smoked

Melon Tortellini salad with smoked salmon layer Melon Tortellini salad with smoked salmon layer Serves 4 meals 2 packs so around 200 grams) Tortellini with ricotta and ham filling (refrigerated section) 1 cucumber (as to the. 400 grams) 1/2 bunch spring onions 1 cantaloupe melon (as the. 900 grams) 1 bunch of herbs for green sauce 4 tablespoons vinegar 1 teaspoon mustard 1 tablespoon citrus juice 4 tablespoons oil Salt and freshly ground pepper 150 grams of smoked salmon slices The preparation sequence Noodles cook in boiling salted water according to package directions. Pouring, cold discourage and let cool. Cucumber peel, along chop into four pieces and chop into pieces. Clean the spring onions, chop underwater washing and rings. Crush melon in half, remove seeds, cut out from the pulp balls. Clean herbs in water, pat dry, pluck leaves from the stems and finely shred. Vinegar, mustard, citrus juice, salt and pepper. Propose including oil. Tortellini, spring onions, melon, cucumber, herbs and salmon layers in a bowl and top with vinaigrette a few splashes.

Mexican layer salad with tortilla chips Mexican layer salad with tortilla chips Serves 8-10 meals 750 grams chicken fillet Salt and freshly ground pepper 1 pinch Edelsüßpaprika 2 tablespoons oil 2 packs so around 200 grams) sour cream 2 tablespoons fruit vinegar 120 milliliters of milk 200 grams of cheddar cheese (piece) 2 cans so to the 425 milliliters) kidney beans 1 can (425 milliliters) Corn on the Cob 4 tablespoons tomato chili sauce "Texicana Salsa" (bottle) 500 grams of tomatoes on the vine 1 ripe avocado 2 tablespoons lime juice 1 dash Tabasco 1 small iceberg lettuce 75 grams of tortilla chips The preparation sequence Clean chicken fillet in water, pat dry. Season with salt, pepper and paprika. In the hot oil all around so the. Sauté 10 minutes. Let cool down. Sour Cream, vinegar and milk until smooth. Season with salt and pepper. Cheese rub coarse. Beans and corn, rinse and let dry. Both mix with tomato chili sauce. Tomato underwater washing and dice. Chop avocado in half, stone, loose flesh from the peel and dice. Instant mix with tomato and lime juice. Season with salt and Tabasco. Clean salad, shred underwater washing and in strips. Shred chicken into slices. Prepared ingredients in a large glass bowl layers, while each layer with sour cream dressing a few splashes on it. Mind. 6 hours or refrigerate overnight. Before serving, sprinkle with chips.

Layer salad with Parma ham, radishes and beetroot sprouts Layer salad with Parma ham, radishes and beetroot sprouts Serves 4 meals 1 teaspoon + 5 tablespoons good oil 10 slices of Parma ham 150 grams of seedless grapes (for example, green and blue) 2 tablespoons walnut kernels 2 Mini-Romans salads 3 tablespoons white balsamic vinegar 4 teaspoons fig mustard Salt and freshly ground pepper 1 pinch of sugar 200 grams Tête-de-Moine cheese into florets (from the cheese counter) 15 grams of mixed sprouts (for example, radishes and beetroot sprouts) The preparation sequence Strikeouts and Heat a frying pan with 1 teaspoon of oil. Ham slices fry crispy on each side. Removing, allow to dry on paper towels. Clean grapes in water, pat dry of two words. Nuts chop coarsely. Romaine lettuce clean, clean water, spin dry and chop into strips. Break ham into bite size pieces. For the vinaigrette vinegar, mustard, salt, pepper and 1 pinch of sugar mix, 5 tablespoons of oil hit underneath. For the salad layer alternately romaine lettuce, cheese florets, grapes, nuts and ham layers on four plates or in small glass bowls. Between each layer a little vinaigrette drizzle so the. Let soak 30 minutes cold. Read sprouts, clean water, allow to dry and place on the salad.

Layer salad with steak strips Layer salad with steak strips Serves 4 meals 3 beef steaks so the so the. 200 grams) 7 tablespoons sunflower oil Salt and freshly ground pepper 50 grams of pine nuts 4 slices of toast 2 tablespoons olive oil 2 cloves garlic 5 tablespoons white wine vinegar 1 teaspoon mustard 200 grams feta cheese 200 grams of dried soft tomatoes 200 grams of romaine lettuce hearts 120g baby spinach Alufoil The preparation sequence Meat pat dry. Heat 2 tablespoons of sunflower oil in a frying pan. Steaks in from each side so the. Sauté 3 minutes vigorously, season with salt and pepper, remove, wrap in foil and let it rest. Roast pine nuts in a frying pan without fat until golden brown, remove and let cool. Debarking bread and chop into cubes. Heat olive oil in a frying pan. Dice therein roast until golden brown over medium heat. Remove and let cool. Meanwhile, peel the garlic and chop finely. Vinegar, mustard, garlic, salt and pepper. 5 tablespoons sunflower oil embezzled. Feta into cubes chop, chop tomatoes small. Romaine lettuce clean, hurl underwater washing and dry. Read spinach, hurl underwater washing and dry. Take steaks from the foil and crush into strips. Lettuce, feta, tomatoes, pine nuts, meat and spinach layers in a bowl. Pour vinaigrette and sprinkle croutons.

Apple and carrot salad layer Apple and carrot salad layer Ingredients for 10-12 meals 1 Perennial celery (so to the. 400 grams) 500 grams of carrots 3 apples (eg.B. Cox Orange as to the. 600 grams) Juice of 2 lemons Salt and freshly ground pepper 9 tablespoons oil 1 bunch of chives 500 grams of sour cream 250 grams Mayonnaise 120 grams of hazel leaves The preparation sequence Clean or peel celery and carrot, clean water. Chop celery into very fine slices. Carrots grate coarsely. Peel, core and grate coarsely also apples. Apples, carrots and celery isolated a bowl in each. Season with each 3 tablespoons citrus juice, salt and pepper. The 3 tablespoons oil while stirring. Chop chives underwater washing and in small rings. Sour cream and mayonnaise until smooth. Season with salt, pepper and so the. 3 tablespoons citrus juice to taste. Apples, carrots and celery in twelve glasses so the. 280 milliliter) or monolayer in a large bowl. Sour cream spread on it. Sprinkle with hazelnut flakes and chives. Put Max. 3 hours cold.