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

      Peel and chop garlic. Chop avocado in half, detach core, peel peel from the pulp. Avocado, garlic, citrus juice and oil purée. Yogurt and wasabi with stirring. Season with salt, pepper and sugar.

      Clean arugula, let underwater wash and dry. Salmon into strips crush. Puff pastry slices with avocado cream Brush and cover with arugula and salmon. Puff pastry slices and serve with soy sauce before serving a few drops on it.

Sardine Happen

      Serves 4 meals

      1 small onion

      1 tablespoon flour

      2 tablespoons olive oil

      1 pinch of salt

      4 slices bacon (bacon)

      4 small slices of olive bread or farmer

      8 pickled sardines in olive oil

      The preparation sequence

      Onion peel and chop into thin rings. In flour and fry in hot olive oil ausfertigbacken golden yellow. Season with salt seasoning, let dry thoroughly on paper towels. Bacon crispy fry in frying fat.

      Also let dry. Then fry the slices of bread in the frying fat per page crispy. Slices of bread with 1 slice of bacon, 2 sardines and some fried onions prove. If desired, with a little pesto a few splashes on it.

Tramezzini turrets

      Serves 4 meals

      1 stalk celery

      1 small apple

      1 tablespoon citrus juice

      1 bunch of chives

      200 grams Mayonnaise

      1-2 teaspoons curry powder

      Salt and freshly ground pepper

      1 pinch of sugar

      1 small head iceberg lettuce

      12 slices of sandwich toast

      250 grams of French rosé Ham

      Wooden skewers

      The preparation sequence

      Clean celery, dice underwater washing and finely. Clean apple in water, coarsely grate the core housing and mix immediately with citrus juice. Chives in clean water, shake dry, chop into rolls. Celery, chives, apple mixture, mayonnaise, and 1 teaspoon curry powder mix with salt, pepper, curry powder and sugar to taste spicy.

      Clean lettuce, clean water, possibly crushing into two halves, leaves solve individually from the head. Press 24 sheets flat. 4 smaller leaves as "dishes" set aside for serving. Use moreover salad otherwise. 8 slices of toast each with 1/2 tablespoon of apple cider cream Brush and cover with 1/8 each of ham and lettuce leaves each 3.

      The 2 slices of toast took superimpose, each be assigned 1 unswept toast. Each sandwich diagonally at the 4 corners get stuck with wooden skewers. Crushing edges of the sandwiches, mince sandwiches into four pieces, arrange and bring to the table. Others cream in the blade shells inflict enough to do so.

Uitsmijter deluxe

      Serves 4 meals

      4 slices (22 grams) Brioche Sandwich

      4 Kitchen finished plastered scallops (so to the. 22 grams)

      20 grams of baby lettuce mix (z. B. Lamb's lettuce, beetroot leaves, arugula, spinach)

      4 discs (so around the. 8 grams) Serrano ham

      3 tablespoons oil

      15 grams of butter

      Salt and freshly ground pepper

      The preparation sequence

      For each sandwich with a dessert ring (6 cm diameter) 1 Ring gouge. Clean mussels in water, pat dry. Clean salad, leave under water and dry washing well. Mince ham slices in half and omit in a frying pan without fat, remove. Heat 1 tablespoon of oil in the frying pan. Add Briochetaler and fry golden brown on both sides, remove it.

      Frying pan with a paper towel to wipe. Heat 1 tablespoon of oil and butter in the frying pan. Mussels in from each side so the. Sauté 2 minutes. Season with salt and pepper. 1 tablespoon oil heating in another frying pan. Open eggs and pour in gently. Sauté over low heat 1 1 / 2-2 minutes. Season with salt and pepper.

      Depending on a Briochetaler, 2 pieces of ham, a few leaves of lettuce, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with salad.

Pan con tomate (bread with tomato Spanish style)

      Serves 4 meals

      2 large ripe tomatoes

      1 clove garlic

      salt and pepper

      2 slices of serrano ham

      4 anchovy fillets (glass)

      8-10 kalamata olives

      50 grams Manchego (piece)

      3 tablespoons olive oil

      2 large thick slices country bread (so to the. 120 grams)

      The preparation sequence

      Clean tomatoes in water, chop into chunks and mash with the hand immersion blender. Peel garlic, finely shred and stir. Season with a little salt and pepper.

      Ham slices in half lengthwise. Anchovies rinse and pat dry. Olive stone and roughly chop. Planing cheese with a vegetable peeler into thin chips.

      Heat oil in a frying pan. Slices of bread in toasting golden brown on each side, remove it. Brush with tomato. Each bread into 6 strips (so to. 3 cm wide) crush.

      The 4 bread strips with ham, anchovies and cheese occupy. Anchovy bread, sprinkle with olives. Bread on the plate and garnish to good olive oil and sea salt rich.

Dumplings - recipe ideas with delicious fillings

      Crispy on the outside, the inside filled tasty: Dumplings are a delicious snack between meals or on the party buffet. The internationally popular dumplings are called empanadas, wontons, dim sum, Pita or samosas. Dumplings are ready to bake puff, yeast dough, quark-oil dough, pasta dough or filo pastry. When filling the dumplings of the imagination knows no boundaries: meat, fish, all kinds of vegetables, olive, egg, cream cheese - enters what tastes!

Samosas with Mango lenses and sour dip

      Ingredients for 12-16 pieces

      375 grams + some flour

      Salt and freshly ground pepper

      1 teaspoon cumin seeds

      1 teaspoon apple cider vinegar

      120 grams of red lentils

      1 small mango

      1 small leek

      1 chilli

      4-5 stalks coriander

      1 tablespoon oil

      200 grams of sour cream

      1.5 kg vegetable fat for frying

      Cling film

      The preparation sequence

      For the dough 375 grams of flour, so the. Process 1 teaspoon salt, cumin, 1/4 liter of cold water and vinegar to the dough hook of the hand mixer into a smooth dough and cover with foil so the. Let stand at room temperature for 15 minutes.

      So give the For the filling lentils in boiling water. Simmer for 10