Summer Food - 600 Delicious Recipes For Hungry Party Guest. Jill Jacobsen
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grams of mozzarella cheese
16 discs (so around. 50 grams) Bündnerfleisch
The preparation sequence
Clean peppers, chop underwater washing and in strips. Clean zucchini in water, clean and chop into slices. Peel garlic and roughly chop. Rosemary in clean water, shake dry.
Heat 2 tablespoons oil in a skillet and zucchini as to the fact that. Sauté 3 minutes, turning. Half fry garlic and rosemary. Season with salt and pepper.
Deglaze with 4 tablespoons of vinegar. Zucchini remove, wipe skillet and repeat the procedure with paprika.
Arugula clean water, clean, shake dry. Mozzarella teasing. Sautéed vegetables, arugula, mozzarella and dried beef garnish bring to the table.
Orzo Salad on Mecklenburg Art
Ingredients for 6 meals
300 grams Orzo pasta (also orzo or maneštra, or pasta or rice Risoni)
1 cucumber
2 red peppers
1 onion
2-3 cloves of garlic
150 grams of pickled hot peppers
2 bunch parsley
400 grams of Greek feta cheese
175 grams of black olives
2-3 lemons
Salt and freshly ground pepper
1 pinch of sugar
120 milliliters of virgin olive oil
The preparation sequence
Noodles cook in boiling salted water according to package directions, drain, rinse in cold water and let dry thoroughly.
Cucumber and paprika clean, roll under water Wash and finely. Peel the onion and garlic, chop finely, and chop. Allow to dry peppers, put aside 6 pieces. Of the remaining hot peppers, cut the stalk and chop flesh into rings.
Clean parsley in water, shake dry, pluck leaves from the stems and coarsely chop. Finely dice the cheese. Give Prepared ingredients with olive and other hot peppers in a bowl.
Shred lemon in half, squeeze juice. Juice with salt, pepper and sugar condiments, beat oil underneath. Vinaigrette with salad mix.
Fill salad for transport in a leak-proof container and before serving so the. Marinate 30 minutes. Serve with flatbread.
Potato salad with fried zucchini, peppers and chickpeas
Serves 4 meals
1 kg waxy potatoes
1 zucchini
1 red bell pepper
1 can (425 milliliters) chickpeas
6-8 stalks of parsley
1 medium onion
2 cloves garlic
250 grams of creamy whole milk yogurt
5 tablespoons olive oil
1/2 untreated organic lemon (juice and peel)
Salt and black pepper
1 pinch of sugar
1 pinch ground cumin
The preparation sequence
Potatoes under water washing in boiling water so the. Simmer 20 minutes, cooking. Meanwhile clean zucchini in water, clean and chop lengthwise into four pieces. Chop into pieces quarter. Clean peppers in water, clean and chop into slices.
Leave to dry in a colander chickpeas. Pat parsley underwater washing and dry. Papers and pluck until something for decoration, coarsely chop.
Drain potatoes, rinse with cold water, peel and chop into cubes. Peel onion and garlic and chop finely. Mix yogurt, 3 tablespoons oil, citrus juice and shawls, onion and garlic half. Season with salt, pepper and sugar. Season with cumin.
Heat 2 tablespoons oil in a large skillet. Zucchini and peppers while turning so to the. 4 minutes fry so to. Add remaining 1 minute before the end of cooking with garlic salt and pepper. Mix potatoes, zucchini, peppers, chickpeas and parsley.
Dressing stir into the salad. Garnish with parsley. Serve with crumbled feta cheese.
Grilled zucchini salad with pine nuts and Parmesan
Serves 4 meals
3 small zucchini (so about 200 grams)
4 tablespoons Balsamic Vinegar
Salt and freshly ground pepper
1 teaspoon sugar
4 tablespoons olive oil
40 grams of pine nuts
150 grams of radicchio salad (so to. 1/2 head)
1/2 saucepan, Cauldron or other vessel basil
40 grams grated parmesan
Oil for frying pan
The preparation sequence
Clean zucchini, leave under water and dry washing well. Shred zucchini lengthwise into 2-3 mm thin slices (best with a slicer).
A grill pan and auspinseln with oil. Zucchini slices in portions, with contact as to the. Grill 4 Minutes, place it on a large plate.
Vinegar, salt, pepper and sugar. Olive oil embezzled. Let a few drops of it and 15-20 minutes zucchini with the vinaigrette.
Roast pine nuts in a frying pan without fat and remove them quickly. Clean radicchio, leave under water and dry washing well.
Leaves pluck into large pieces. Clean basil in water, shake dry and pluck off the leaves. Put pine nuts and some basil leaves to sprinkle aside.
Mix radicchio, remaining basil and pine nuts gently with marinated zucchini slices. Arrange lettuce on a large platter and sprinkle with Parmesan planing and basil
Mecklenburg peasant salad with fried feta
Serves 4 meals
200 grams feta cheese
1 egg (size M)
4 tablespoons flour
8 tablespoons breadcrumbs
1 romaine lettuce heart
1 cucumber
400 grams of tomatoes
1 bunch of parsley
200 grams kalamata olives
200 grams of pepperoni (glass)
120 milliliters + 4 tablespoons of olive oil
4-6 tablespoons citrus juice
Salt and freshly ground pepper
The preparation sequence
Cheese in the so. 1.5 cm thick strips crush. Egg in a deep dish, whisk together. Strip contact successively in flour, egg and breadcrumbs.
Romaine lettuce clean, chop underwater washing and in strips. Clean cucumber in water, clean, chop lengthwise into four pieces and chop into slices. Clean tomatoes in water, clean and chop into slices. Clean parsley in water, shake dry, pluck leaves from the stems and chop. Prepared condiments, olives and hot peppers in a large bowl mix.
Heat 120 milliliters oil in a skillet and cheese so therein the. Sauté for 5 minutes under contact. Marinate salad with lemon, 4 tablespoons oil, salt and pepper. Bring finished cheese ticks and salad on the table.