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

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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.

      Oil in a wide saucepan, Cauldron or other vessel on the way to. 180°C heat. Samosas portion, in heißs Öl fry golden brown, turning once. Lifting, on Küchenpapier allow to dry. Mango chutney rich now.

      Ingredients for 10 bags

      1/2 package (125 grams; 5 strudel dough) fresh Filo- or yufka pastry

      1 can (185 g) tuna fillet in oil

      80 grams of green onions

      1/2 bunch flat-leaf parsley

      75 grams grated Parmesan cheese

      1 / 2-3 / 4 liters of vegetable oil for frying

      10 eggs (size S)

      Salt and freshly ground pepper

      30 grams of capers (glass)

      The preparation sequence

      Take dough out of the fridge and so the. Leave to rest in the closed package 10 minutes.

      Tuna can dry on a sieve. Clean spring onions, clean water, pat dry and chop into fine rings. Clean parsley in water, shake dry and chop into strips.

      Put the oil in a frying pan with high sides (28 cm diameter) (oil must be as to the. 2 cm high in the skillet standing) and heat. A tea towel moistened, it put a second dry. Take 5 sheets of dough from the pack, close remaining sheets of dough well and chill again. Place 1 dough sheet on the tea towel and crush with a knife diagonally into two halves. Each triangle at an acute angle to the right angle fold over. On the resulting triangle in the middle so the. 1/2 tablespoon of Parmesan, give some spring onion rings and crumbled tuna. Press a small bowl, separate 1 egg, give egg whites into a small bowl, give egg yolks in the bowl and season with salt and pepper. Egg yolk and sprinkle with some Parmesan, a few capers and parsley. All around the entire edge of the dough piece thin brush with egg white. Rest dough sheet on the filling valves. About Inverted Triangle under the filled dough beat. Edges press well.

      Bag lift with a frying pan spatula and place with thick Teigseite first into the hot oil. Fry over medium heat for 1-2 minutes in crispy brown, then turn carefully and fry the thin top also crispy. Allow to dry bags ready well on paper towels and keep warm. Fill succession 9 additional bags and fry, thereby giving this protein in a bowl and use them elsewhere. Tuna Cheese Brik arrange on a large plate and bring to the table. Garnish with lemon wedges and mint.

      Ingredients for 8 bags

      200 grams of tomatoes

      60 grams of mozzarella cheese

      4 sprigs basil

      1 tablespoon pesto (glass)

      Salt and freshly ground pepper

      1 package (270 grams) fresh pastry for strudel or pastries (42 x 24 cm back ready to finish cutting baking paper)

      1 egg yolk (Size M)

      2 tablespoons milk

      finished blank parchment paper

      The preparation sequence

      Clean, clean tomatoes in water. Mince mozzarella and tomatoes into cubes. Clean basil in water, shake dry, pluck leaves from the stems and chop. Pesto, basil, tomato and cheese mix and season with salt and pepper.

      Unroll dough and 6 circles (12 cm diameter) cut out. Incidentally dough overlaying, roll out and cut out more circles 2. Egg yolk and milk together. Spread cheese and tomato mixture onto the Stack dough circles. Edges with egg milk reap.

      Puff pastry circles about to fold bags. Lightly press edges. Bags with eggs milk a thin coat. Place on a lined baking paper finished cutting 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. Bake 15 minutes. Serve with salad.

      Ingredients for 36-38 pieces

      250 grams of peeled raw prawns (fresh or frozen)

      36-38 Round Frozen Gyoza dough sheets (Asialaden)

      250 grams Mayonnaise

      150 grams of whole milk yogurt

      2-3 teaspoons wasabi paste (Asian horseradish in the tube)

      50 grams of mung bean sprouts

      3 spring onions

      1 carrot (so to the. 150 grams)

      1 piece (so to the. 20 grams) ginger

      1 clove garlic

      2 tablespoons sesame

      1 egg (size M)

      Soy sauce 2 tablespoons

      4 teaspoon sake (Japanese rice wine; substitute dry sherry)

      2-4 tablespoons of oil

      Soy sauce for dipping (as desired)

      The preparation sequence

      Eventually thaw shrimp. Thaw Teigpaket and careful 35-38 sheets of dough from Teigstapel replace (Rest refreeze). For the dip mayonnaise, yogurt and Wasabi (Warning - very hot!) Until smooth.

      For the filling, read seedlings, leave under water and dry washing well. Seedlings chop small. Clean or peel, dice underwater washing and very fine vegetables. Ginger, peel and finely grate. Peel garlic and chop very finely. Shrimp underwater washing and very finely shred. Mix everything with sesame seeds in a bowl. Egg, soy sauce and sake, whisk, add to the shrimp mixture and mix well.

      The edges of the Gyoza dough sheets thin brush with water. On the Stack dough circles ever so by the. Give 1 teaspoon shrimp filling, then fold so that crescents emerge. The edges together and press down firmly.

      Oil in portions in a large frying pan coated with lid. Gyozas (in multiple passes) next to each other put to one side and fry until golden brown on the bottom and are crisp. Then 120-125 milliliters of water pour - it should just be up to half in the water. Place the lid on the frying pan and the Gyozas dampen 4-5 minutes, until all the water has evaporated.

      Gyozas cause and bring to the table. To wreak wasabi mayonnaise and soy sauce on the plate and bring to the table.

      Serves 4 meals

      50 grams diced ham

      1/2 bunch parsley

      1 small red pepper (200 grams)

      1 large green onion

      1 package fresh goat's cheese (150 grams)

      Salt and freshly ground pepper

      1 package (. So to the 270 grams) fresh pastry for strudel and pastries (rolled out on finished blank parchment paper so the 42 x 24 cm;. In the refrigerated section)

      1 egg yolk (Size M)

      1 small head (so to the. 120 grams) Radicchio

      150

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