Summer Food - 600 Delicious Recipes For Hungry Party Guest. Jill Jacobsen
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orange juice, vanilla and sugar until smooth. Whip the cream. Lift with the chopped chocolate with the mascarpone cream.
Fruit salad and mascarpone cream Serve in four bowls, in each case with a little sauce a few drops on it. Decorate with Schokolöckchen and mint.
Fruit salad with vanilla mascarpone cream
Serves 4 meals
500 grams of mixed berries (for example, red currants, strawberries, blueberries and raspberries)
2 peaches
1 lime
1 packet of vanilla sugar Bourbon
1/4 liter of cold milk
1 packet vanilla sauce powder (for 1/4 liter of milk - without cooking)
200 grams mascarpone
The preparation sequence
Read berries, let gently under water wash and dry. Stripes currants with a fork of the panicles. Chop strawberries into four pieces. Crosswise carve peaches with boiling water, cold scare and skins. Chop peaches in half, stoning and then chop into pieces. Express lime. Mix fruit with lime juice and vanilla sugar.
Pour milk into a mixing bowl high. Add powdered sauces and with a whisk so the. 1 minute stir vigorously so the. 10 minutes chill. Stir the mascarpone with the vanilla sauce.
Serve fruit salad with vanilla mascarpone cream into four bowls and arrange on a plate and bring to the table.
Waffles with fruit salad and chocolate sauce
Ingredients for 6 meals
500 grams of strawberries
2 medium bananas
2-3 tablespoons citrus juice
2 tablespoons + 50 grams of sugar
125 grams whipped cream
120 grams of dark chocolate
125 grams of soft butter
1 packet of vanilla sugar
Pinch of salt
3 eggs (size M)
50 grams + 200 gram spelled flour (Type 630)
1 slightly heaped teaspoon of baking soda
500 grams of whole milk yogurt
1/8 liter milk
Oil for the waffle maker
The preparation sequence
Short clean strawberries in water, allow to dry and clean. Shred or chop into four pieces depending on the size in half. Banana peel, chop into slices and mix with citrus juice. Strawberries and 2 tablespoons of sugar Add and mix everything. Warm chocolate sauce for the cream in a saucepan, Cauldron or other vessel. Break chocolate into pieces and melt in the cream while stirring, keep warm.
Butter, 50 grams of sugar, vanilla sugar and 1 pinch of salt until creamy with the whisk of the stirring apparatus. Eggs and 50 grams of flour while stirring. 200 grams of flour and baking powder, stir in with 150 grams of yogurt and milk.
A heart waffle iron and heat with a little oil so the streak. Give 3 tablespoons batter onto the center of the waffle iron and something to elapse so the. 2 minutes until golden brown bake. Removing and bake in the remaining dough 5 more waffles. Finished waffles in a hot oven (so to the. 50°C) keep warm.
Serve waffles with fruit salad and yogurt übrigem and bring to the table. With chocolate sauce a few drops cause it and immediately on the dish and bring to the table.
Apricot salad with oatmeal brittle and lime yoghurt
Serves 4 meals
50 grams of sugar
30 grams of oatmeal
1 lime
200 grams of raspberries
800 grams of apricots
3-4 tablespoons honey
150 grams of whole milk yogurt
30 grams of powdered sugar
some aluminum foil
The preparation sequence
50 grams of sugar caramelize until golden brown in a frying pan. Give oatmeal in the caramel. Emphasize oatmeal brittle on aluminum foil, allow to cool.
Rub lime hot underwater washing and dry. Lime peel pull the zester, finely shred. Crush lime in half and squeeze.
Raspberries picked. Mince half of the raspberries into two halves. Clean apricots in water, chop into two halves, stone and chop into slices. Apricots and raspberries with 3 tablespoons lime juice and honey as to the. Marinate 5 minutes.
Meanwhile yogurt with the remaining lime juice, shawls and stir powdered sugar. Brittle crumble coarse. Give apricot wedges and raspberries in bowls and sprinkle with oatmeal brittle. For this purpose, the lime yogurt rich.
Stuffed baby pineapple with melon, currant and kiwi with meringue topping
Ingredients for 2 meals
4 baby pineapple
2 ripe kiwifruit
1/4 cantaloupe melon
75 grams currants
1 large piece fresh ginger hazel
4 sprigs mint
1/2 -1 teaspoon of eucalyptus honey
2 egg whites (Size S)
75 grams of sugar
The preparation sequence
From the baby pineapple respectively cut the top quarter. Pulp solve a melon baller from the pineapple and chop small. Peel kiwis and chop into small cubes. Melon peel, remove seeds and pulp into small cubes. Clean currants in water, shake dry and pluck the berries of the panicles.
Ginger, peel and finely grate. Clean mint in water, shake dry and chop the leaves of 2 stalks into thin strips. Fruits, ginger, honey and mint mix.
Fill fruit in the hollowed baby pineapple. Beat egg whites until stiff, let it sprinkle sugar. Continue beating until the sugar has dissolved. Give egg whites as a cap on the fruits and in heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. Bake 10 minutes. Removing, decorate with mint leaves, immediately arrange on a plate and bring to the table.
Tropical fruit salad with coconut yoghurt
Serves 4 meals
1 half papaya (so to the. 200 grams)
1 small mango (so to the. 300 grams)
125 grams Physalis
1 medium pineapple (700 grams)
1 Kiwi
1 lime
3 tablespoons cane sugar
3 tablespoons grated coconut wide
150 grams of coconut yogurt
2 tablespoons milk (1.5% fat)
The preparation sequence
Peel papaya and remove the seeds, peel mango and chop the flesh from the stone. Both chop fruit into bite-size pieces.
Physalis solve each of the parchment skins, disassemble underwater washing into two parts.
Peel pineapple, chop into four pieces, the stalk cut out. Shred flesh