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

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      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.

Shrimp with wasabi mayonnaise Gyozas

      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.

Hearty puff pastry

      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 grams corn salad

      120 grams of salad mayonnaise

      75 grams of whole milk yogurt

      2 tablespoons milk

      1-2 teaspoons Worcestershire sauce

      3 tablespoons tomato ketchup

      finished blank parchment paper

      The preparation sequence

      Diced ham omit in a frying pan without fat until crispy, remove. Clean parsley in water, pat dry, pluck leaves from the stems and finely shred. Clean peppers, chop underwater washing and cut into small cubes. Clean the spring onions, chop underwater washing and into thin rings. Mix ham, parsley, peppers and spring onions with goat cheese, season with salt and pepper.

      Puff pastry into 8 squares (9 x 9 cm) crush (possibly residual otherwise use). Distribute fresh goat cheese mixture in the center of the squares each 1-2 teaspoons. Squares put together to form a triangle and press the edge firmly with a fork. Egg yolks with 3 tablespoons water Beat, dumplings so bepinseln. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: bake knob to position 3) 13-15 minutes brown.

      Thoroughly clean lettuce and radicchio in water. Pluck radicchio into bite size pieces. Mayonnaise, yogurt, milk, Worcestershire sauce and ketchup Stir, season with salt and pepper. Remove dumplings, serve with salad on plates and bring to the table. Salad with dressing on it a few splashes.

Empanadas with chicken filling

      Ingredients for 22 pieces

      1 medium onion

      2 cloves garlic

      250 grams chicken fillet

      2 tablespoons olive oil

      120 grams of green olives (with almond filling)

      30 grams of dried tomatoes in oil

      2-3 stalks of parsley

      Salt and freshly ground pepper

      250 grams Magerquark

      75 milliliters of milk

      75 milliliters of sunflower oil

      2 eggs (size M)

      400 grams of flour

      1 packet of baking powder

      Flour for the work surface

      finished blank parchment paper

      The preparation sequence

      For the filling, peel onion and garlic and chop finely. Clean meat in water, pat dry and chop into very small cubes. Heat olive oil in a large, coated frying pan. Meat is so the. Sauté 2 minutes and remove from heat.

      Meanwhile chop olives coarsely. Onion, garlic and olive admit and continue to fry for 2-3 minutes. Tomatoes into strips crush. Clean parsley in water, pat dry, pluck leaves from the stems and finely shred. Raise parsley and tomatoes with the meat. СКАЧАТЬ