Summer Food - 600 Delicious Recipes For Hungry Party Guest. Jill Jacobsen
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Pasta salad with baguette Salami
Serves 4 meals
500 grams of rigatoni noodles
150 grams of salad cream (with 40% low-fat yoghurt)
1 tablespoon honey
6 tablespoons fruit vinegar
Salt and freshly ground pepper
2 bags so to the 120 grams) leaf salad mix
2 red onions
150 grams Baguette Salami
The preparation sequence
Noodles cook in boiling salted water according to package directions. Salad cream with 4 tablespoons of water and vinegar mix and season strong with honey, vinegar, salt and pepper.
Drain the pasta and rinse with cold water. Clean lettuce in water, shake dry and pluck small depending on the size. Peel the onions and chop into strips. Mince sausage slices in half. Pasta and sauce mix, stir in salad and sausage.
Cucumber Couscous salad with mint and cream cheese
Serves 4 meals
5 tablespoons olive oil
250 grams Couscous
25 grams of butter
1/2 cucumber (so to the. 200 grams)
150 grams of green onions
200 grams of romaine lettuce hearts
1/2 bunch mint
2 Bio-lime
Salt and freshly ground pepper
1/4 teaspoon cumin
200 grams of cottage cheese (20% fat)
The preparation sequence
Heat 250 milliliters saltwater once. Take saucepan, Cauldron or other vessel from the oven. 1 tablespoon oil and couscous while stirring to give. In a closed saucepan, Cauldron or other vessel as to the. Swell 4 minutes. Butter and loosen with a fork couscous and thereby spread melted butter.
Clean cucumber in water, clean, eighths lengthwise and chop into slices. Lauchzwiebel clean, chop and wash under water into fine rings. Clean lettuce, clean water, shake dry and chop into strips. Clean mint in water, shake dry, pluck leaves from the stems and chop. Crush lime in half and squeeze juice.
Lime juice and 4 tablespoons of olive oil Whisk. Season with salt, pepper and cumin. Couscous, cucumber, mint, except as to the. 1/4 mix the cheese, spring onion and marinade. Season with salt and pepper.
Mix cheese and remaining mint, season with pepper. Arrange salad and crumble cheese. Serve with thin flatbread.
Chickpea salad with buffalo mozzarella
Serves 4 meals
1 can (425 milliliters) chickpeas
4 red onions
400 grams cherry tomatoes
1 bunch of chives
2 balls so to the 125 grams) buffalo mozzarella cheese
75 milliliters brighter balsamic vinegar
Salt and freshly ground pepper
1 pinch of sugar
2 teaspoons pesto (glass)
3 tablespoons olive oil
The preparation sequence
Pour chickpeas in a colander, rinse with cold water and let dry thoroughly.
Peel the onions and chop into fine rings. Clean tomatoes in water, cleaned in two parts disassemble or crush into four pieces. Chives in clean water, shake dry, set aside 4 straws for embellishing. Mince remaining chives in rolls. Allow to dry and shred mozzarella into slices.
Stir for vinaigrette vinegar, salt, pepper, sugar and pesto. Propose including oil. Mix peas, chives, onions, tomatoes and vinaigrette.
Distribute mozzarella on four serving plates, arrange lettuce over and bring to the table. Decorate with 1 Schnittlauchhalm. Serve with flatbread.
Couscous salad with herbs and apricot
Serves 4 meals
150 grams of dried apricots soft
1 pinch of salt
4 teaspoon + 4 tablespoons of olive oil
250 grams Couscous
150 grams of green onions
3 sprigs of rosemary
8 stalks thyme
2 pots of basil
1 untreated organic lemon
1 clove garlic
1-2 red chillies
1 pinch ground cumin
1 pinch ground coriander
150 grams feta cheese
The preparation sequence
Chop apricots in half. Heat 250 milliliters saltwater once. Saucepan, Cauldron or other vessel from the oven take 4 teaspoons oil, apricots and couscous with gentle stirring to give. In a closed saucepan, Cauldron or other vessel as to the. Swell 5 minutes.
Clean the spring onions, chop underwater washing and rings. Clean herbs in water, shake dry needles and leaves, for embellishing, pluck up on something.
Hot clean lemon in water, wipe dry, peel off shell with a zester in thin strips. Herbs and lemon zest finely chop. Peel garlic and press through a garlic press. Chili clean, chop and wash under water into fine rings. Herbs, lemon zest, chilli and 4 tbsp oil mix. Shred lemon in half, squeeze juice.
Couscous with 4-6 tablespoons citrus juice marinade. Season with salt, cumin and coriander. Crumble cheese. Serve salad with herb marinade a few splashes on it and sprinkle cheese. Garnish with herbs
Verde Noodle Salad with Salsa Tuna
Ingredients for 10 meals
1 kg short thick noodles (as Tortiglioni)
Salt and freshly ground pepper
200-250 grams of rucola (arugula)
3 bunch of parsley (for example, smooth)
4 garlic cloves
3 lemons (including 2 Bio)
1/4 liter of olive oil
per 1 glass (370 milliliters) green and black olives (pitted)
3 cans so to the 185 g) tuna (in its own juice)
50-120 grams of pine nuts
2 peppers (for example, yellow and red)
The preparation sequence
Pasta in boiling salted water so the. Simmer 12 minutes until al dente, cooking. Drain.
Arugula and parsley Clean, clean water. Peel garlic, mince. Hot clean organic lemons in water bowl rub. Express all lemons. Arugula, parsley, garlic and oil Puree with a hand blender to stick creamy paste. Lemon zest and stir in juice. Salsa to taste. Mix half with the noodles.
Olives and tuna dry. Olive chop coarsely. Roast pine nuts and let cool. Clean peppers, clean water, shred into strips. Mix everything and remaining salsa under the pasta, season to taste.
Fiery Tomato salad with chicken fillet