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

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СКАЧАТЬ eggs (size M)

      250 gram spelled flour (Type 630)

      1 slightly heaped teaspoon of baking soda

      300 milliliters buttermilk

      1 untreated organic lemon

      500 grams of whole milk yogurt

      50-75 grams of liquid honey

      1 kg fruit (z. B., summer plums, nectarines apricots and blackberries)

      1 tablespoon powdered sugar

      Lemon for decoration

      Oil for the waffle maker

      The preparation sequence

      Fat, sugar, salt and 1 packet of vanilla sugar until creamy with the whisk of the hand mixer. Eggs one with stirring. Flour and baking powder, alternately stir in the buttermilk. Dough so the. Allow to swell for 20 minutes.

      Thoroughly rub lemon under water washing and drying. Peel rub fine. Shred lemon in half and squeeze juice. Yogurt, lemon zest, honey and 2 tablespoons citrus juice mix.

      Read blackberries, let gently under water wash and dry. Clean plums, nectarines and apricots in water, chop into two halves, detach stones and chop flesh into columns. Mix fruit, citrus juice and remaining subsets 1 packet vanilla sugar.

      A rectangular waffle iron (12 x 21 cm) heat, very thin auspinseln with oil. Give 2-3 tablespoons batter onto the center of the rectangles and easily pass to the outside. Successively in each so the. 2 minutes bake 12 waffles until golden. Waffles lightly dust with icing sugar.

      Serve The two waffles with a dollop of yogurt and some fruit salad on plates and bring to the table. Possibly decorate with lemon balm. Miscellaneous waffles, yogurt and fruit salad to rich.

Fruit cocktail with mascarpone chocolate foam

      Serves 4 meals

      1 large orange

      The 60 gram light and dark, seedless grapes

      1 small apple

      1 small banana

      2-3 tablespoons orange liqueur

      2 teaspoons sugar

      50 grams of dark chocolate

      75 grams whipped cream

      150 grams mascarpone

      1 packet of vanilla sugar Bourbon

      The preparation sequence

      Orange peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separation membranes. Press juice from the separation membranes in a bowl.

      Grapes divided into two parts under water washing. Clean apple in water, chop in half, remove seeds. Chop apple halves into small pieces. Banana peel and chop into slices. Mix fruit with orange liqueur and 1 teaspoon sugar.

      Melt chocolate over a hot water bath, let cool lukewarm. Fill fruit salad in 4 glasses.

      Beat cream semi-rigid. Mascarpone, vanilla sugar and 1 teaspoon sugar Mix with a whisk of the hand mixer. Cream. Lift Liquid chocolate streaky under the mascarpone cream and enter immediately into the glasses on the fruit salad.

Fruit salad with coconut yoghurt cream

      Serves 4 meals

      120 grams of Physalis (Cape gooseberry)

      2 ripe kiwifruit

      1/4 pineapple

      1 ripe mango

      200 milliliters of orange juice

      120 grams of whipping cream

      150 grams of coconut yogurt (3.5% fat)

      2 stalks lemon balm

      toasted coconut flakes (for sprinkling)

      The preparation sequence

      Physalis, except for something clean to decorate, disassemble underwater washing into two parts. Kiwis and pineapple peel. Chop pineapple into four pieces and cut out woody center. Mango from stone crushing and peel pulp. Pineapple, mango and kiwi slices and marinate with chop in orange juice.

      Beat cream semi-rigid with the whisk of the hand mixer. Fold in yogurt. Melisse in clean water, shake dry, pluck leaves from the stems and chop into strips.

      Serve fruit salad with coconut cream on plates and bring to the table. With coconut and lemon balm sprinkle and decorate with remaining Physalis.

Crêpes with chocolate sauce and fruit salad

      Serves 4 meals

      75 grams of dark chocolate

      150 grams whipped cream

      10 grams of butter

      75-120 milliliters of milk

      50 grams of flour

      1 egg (size M)

      1/2 Mango

      2 ripe kiwifruit

      2 small bananas

      125 grams of raspberries

      1 tablespoon citrus juice

      1 tablespoon liquid sugar

      3-4 tablespoons flaked almonds

      1 teaspoon powdered sugar

      Oil for frying pan

      The preparation sequence

      Chocolate chop coarsely. Cream warm, remove from heat and melt the chocolate in it. Melt the butter. Milk, flour and butter Mix into a smooth dough. Stir egg. Dough so the. Allow to swell for 15 minutes.

      Peel mango, kiwi and banana and chop small. Raspberries picked. Fruit, citrus juice and liquid sugar.

      A nonstick skillet (so to the. 18 cm diameter) streak with oil. Give 1/4 of the dough in the frying pan and sprinkle with 1/4 of the almonds. After so to. Call two minutes Crêpe and again so the. Sauté 2 minutes. Bake Removing and 3 more crepes as well.

      The crepes to fold triangles and fill with fruit salad. Arrange crepes, dust with icing sugar and top with chocolate sauce a few drops.

Fruit salad with mascarpone cream stracciatella

      Serves СКАЧАТЬ