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

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Then rinse with cold water and leave to cool.

      White bread into cubes crush. Heat 3 tablespoons oil in a skillet. Roast bread cubes in it until golden brown while turning. Leave to dry and remove on paper towels. Clean salads, clean water, coarsely chop into pieces and throw dry. Peel garlic and finely shred. Yogurt, mayonnaise and garlic mix. Season with salt, pepper and lemon juice.

      Peel eggs and chop into slices. Shred chicken fillet into thin slices. Planing cheese into thin chips. All salad ingredients alternately layers in a large salad bowl and drizzle some sauce each case between the individual layers. Or a ring springform pan rim (so to the. 24 cm diameter) put on a pie plate and the salad layers into the mold. Serve with remaining sauce.

      Serves 4 meals

      400 grams of sour cream

      4 tablespoons milk

      4 tablespoons wine vinegar

      1 tablespoon coarse mustard

      1 tablespoon medium mustard

      1 tablespoon honey

      Salt and freshly ground pepper

      1 cucumber

      400 grams of carrots

      1 head iceberg lettuce

      400 grams Sirloin steak

      1 medium onion

      1 tablespoon sunflower oil

      1 teaspoon sambal Oelek

      The preparation sequence

      Stir sour cream For the sauce, milk, vinegar, mustard and honey. Season vigorously with salt and pepper.

      Clean cucumber in water, clean and chop into slices. Carrot peel, grate under water washing and in strips. Clean salad, shred underwater washing and in strips. Clean meat in water, pat dry and chop into strips. Onion peel and chop into rings.

      Heat oil in a frying pan. Meat while turning so to the. Sauté 4 minutes vigorously. After 3 minutes, add onion rings. Season with salt and Sambal-Oelek.

      Toughened salad ingredients alternately in a high Salatschale

      Fresh fruit salads are real vitamin bombs: Fruity, sweet, tasty and healthy. All this is fruit salad. whether as a refreshing summer snack, healthy breakfast, or delicious dessert, fruit salad has many variants. We all love fruit salad - especially in summer, because there are fruits in abundance! But also in spring, autumn and winter can be combined from the seasonal fruit a delicious fruit salad. Simply the favorite fruit mince small and Improve your mood with chopped nuts, chocolate sauce, vanilla cream or yogurt. Especially in the winter is to eat lots of fresh fruits to develop sufficient defenses against colds. Normally you would just a piece of fruit, such as an apple or a pear to eat. By appetizing focused fruit salads but they arrived too strong and so gets a satisfying fashion a few extra vitamins. But even in the summer well-chilled fruit salads with fresh garden fruits are highly sought after. One can pur fruit salads, serve with custard or ice on the dish and bring to the table. Very decorative are also hollowed melons, in which fruit salads. In a cold buffet fruit salads should not be missed. Fruit salad is also the perfect companion to waffles and crepes. Browse through the great recipe ideas and get inspired!

      Serves 4 meals

      1 organic lemon

      2-3 tablespoons of honey

      2 medium oranges

      2 ripe kiwifruit

      250 grams of blue grapes (eg.B. seedless)

      250 grams of green grapes (eg.B. seedless)

      3 carambola (starfruit)

      2 medium bananas

      4 tablespoons Paranusskerne

      150 grams whipped cream

      2-3 tablespoons orange liqueur (eg.B. Cointreau)

      The preparation sequence

      Rub lemon hot water washing and dry under. Peel rub fine. Shred lemon in half and squeeze. Honey, citrus juice and shawls mix.

      Orange peel so that the white skin is completely removed. Shred oranges in half and chop into slices. Kiwis Peel and chop into slices. Clean grapes in water, pat dry and pluck from the stems. Possibly crush grapes in half and remove seeds. Mince carambola underwater washing and sliced. Banana peel and chop into pieces. Prepared fruits and mix 2/3 of honey marinade carefully.

      Mince Brazil nuts coarsely and fry in a frying pan without fat. Remove nuts and let cool.

      Cream until stiff, fold in liqueur at the end. Distribute fruits on a plate and sprinkle with toasted Brazil nuts. Give Cointreau cream as blots on it and with Honey Other marinade a few splashes plan.

      Ingredients for 1 serving

      5 grams of flaked almonds

      1 small kiwi (as the. 50 grams)

      40 grams of dark grapes

      1 small banana (so to the. 125 grams)

      1 small apple (as the. 125 grams)

      120 grams Magerquark

      3 tablespoons milk

      2 teaspoon of honey

      1/2 packet of bourbon vanilla sugar

      The preparation sequence

      Roast almonds in a frying pan without fat, remove.

      Peel kiwi and chop into pieces. Grapes divided into two parts under water washing. Banana peel and chop into slices. Clean apple in water, chop in half. Use a half elsewhere. Eliminate core housing from the other half. Chop apple into slices. Mix fruit in a bowl.

      Quark, milk, honey and vanilla sugar Mix well with a whisk. Serve vanilla curd and fruit salad and bring to the table. Sprinkle with toasted almonds.

      Serves 4 meals

      1 apple

      2 bananas

      Juice of 1/2 lemon

      1/4 papaya (so to the. 250 grams)

      1/4 pineapple (so to the. 250 grams)

      1 Kaki fruit

      20 grams of pistachios

      4 teaspoons maple syrup

      The preparation sequence

      Clean apple in water, chop into four pieces, remove seeds and chop into cubes. Banana peel and chop into slices. Giving fruit in a bowl and top with citrus juice a few drops. Papaya peel, detach seeds with a spoon. Eighths pulp and chop into slices.

      Peel pineapple, chop into four pieces and the woody stalk cut out. Chop pineapple into pieces. Kaki Peel and chop small. Pistachios crush in a mortar.

      Mix apple, banana, papaya, pineapple and persimmon in a bowl. Divide between 4 bowls. Depending 1 teaspoon maple syrup pour over it and sprinkle with pistachios.

      Serves 4 meals

      125 grams of butter or margarine

      50

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