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

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      2 sheets of gelatine

      200 grams of low-fat cream cheese

      150 milliliters of milk

      Salt and freshly ground pepper

      3 teaspoons breadcrumbs

      1 egg (size M)

      To decorate 1/4 Beet Gartenkresse

      Cling film

      The preparation sequence

      Peel carrots and clean water. Clean zucchini and radishes and clean water. Prepared vegetables finely grate and mix separately isolated in bowls, each with 1/4 teaspoon salt.

      Crispbread chop finely. Melt the butter, mix with crispbread. A small flat plate or a small board moisten. Slide it lay flat. (As to the. 8 cm diameter) on place 4 starter rings. Distribute crispbread crumbs in the rings and press firmly, refrigerate.

      Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables in succession on a screen expressing. Again using express vegetables from kitchen paper, give back to the bowls. Vegetables with each 1 teaspoon Mix breadcrumbs.

      Gelatin express dissolve. Give 2-3 tablespoons cream cheese into the gelatin. Stir gelatin mass with the rest of the cream. Give each 1-2 tablespoons of cream to the crumbs floors, so the. 10 minutes chill. Distribute radishes in a thin layer on, give 2-3 tablespoons cream on it, so to. 10 minutes chill. With übrigem vegetables Repeat procedure, thereby conclude with a layer of cream. Tart so to. Refrigerate for 2 hours make.

      To serve as the egg. Boil for 10 minutes in boiling water hard, rinse with cold water, peel and chop into slices. Garnished with sliced egg and watercress tart dish on the plate and bring to the table.

Flatbread with feta and dates

      Ingredients for 8 meals

      12 dried and pitted dates

      120 grams of walnut kernels

      250 grams pita bread

      250 grams of creamy feta

      8 teaspoon of liquid honey

      8 teaspoons of olive oil

      4 sprigs thyme

      Finish cutting baking paper

      The preparation sequence

      Preheat oven Electric stove: 225°C / with convection: 200°C). Line a cake baking sheet with parchment paper ready for cutting. Datteln chop into slices. NüSSE coarsely chop. Bread in the so. 24 discs (so around the. 1/2 cm thick) crush.

      Bread slices with feta Brush and place it on the sheet. Sprinkle with dates and nuts. With honey and a few drops of oil on it.

      In hot oven bake 3-5 minutes. Thyme in clean water, shake dry and strip leaves from the stems. ready-baked bread with thyme Sprinkle.

Vitello tonnato-Smushi

      Ingredients for 18 pieces

      2 cans (185 g) tuna loins without oil

      120 grams of capers

      1 small onion

      5 stems of parsley

      120 grams of sour cream

      Salt and freshly ground pepper

      1 small red pepper

      8-10 discs (so around. ½ cm thick) white bread

      8-10 slices of roast beef cuts

      8-10 thin slices of sliced turkey breast

      To decorate capers

      The preparation sequence

      Allow to dry tuna and capers. Peel onion, chop. Clean parsley in water, shake dry and chop. Tuna, 2/3 capers, onion, parsley and sour cream puree hand blender with the hand. Season with pepper and salt.

      Clean peppers, dice underwater washing and finely. Stir with the remaining capers under the tuna cream. From white bread and meats respectively to. (As to the. 5 cm diameter) cut out 18 circles.

      Half of the bread with roast beef, the other evidence with turkey breast. Fill cream into a piping bag with Lochtülle. On half of the bread so the. 3/4 of the cream splash. Rest finished it, put bread. Decorate with remaining cream and capers.

Bread chocolates with sheep's cheese filling

      Ingredients for 4 meals (24 pieces)

      1/2 bunch flat-leaf parsley

      1 glass (340 grams) grilled peppers in brine

      1 package (180 grams) light feta cheese

      4 slices (so to the. 40 grams) egg bread

      12 thin slices (10 grams) Katenschinken

      4 tomatoes

      1 tablespoon + 1 teaspoon of olive oil

      Salt and freshly ground pepper

      The preparation sequence

      Clean parsley in water, pluck leaves. Some set aside for the salsa. Allow to dry peppers. 120 grams of peppers for the salsa aside. Feta cheese, bread and red pepper into 24 equal-sized rectangles (so to the. 1.5 x 6 cm) crush. Bread with cheese, parsley and paprika prove. Mince ham lengthwise into two halves and pieces of bread wrap in each half slice.

      Clean for the Salsa tomato in water, chop into four pieces, remove core and dice the flesh. Miscellaneous peppers into cubes. Parsley chop finely. Parsley, tomatoes and peppers mix with 1 tablespoon of olive oil. Season with salt and pepper.

      Heat 1 teaspoon oil in a nonstick skillet. Bread chocolates therein Wenden so to. Sauté for 2 minutes at medium heat. Remove from the skillet and allow to dry. Bread pralines on a serving dish and bring to the table. Salsa rich now.

Tuna tartare on pumpernickel with lime salsa

      Ingredients for 15 pieces

      250 grams of tuna fillet

      2 cloves garlic

      3 shallots (30 grams)

      3 teaspoons olive oil

      Salt and freshly ground pepper

      1 organic lime (juice)

      10 chives

      2 tomatoes

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