Summer Food - 600 Delicious Recipes For Hungry Party Guest. Jill Jacobsen
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1 small red pepper
8-10 discs (so around. ½ cm thick) white bread
8-10 slices of roast beef cuts
8-10 thin slices of sliced turkey breast
To decorate capers
The preparation sequence
Allow to dry tuna and capers. Peel onion, chop. Clean parsley in water, shake dry and chop. Tuna, 2/3 capers, onion, parsley and sour cream puree hand blender with the hand. Season with pepper and salt.
Clean peppers, dice underwater washing and finely. Stir with the remaining capers under the tuna cream. From white bread and meats respectively to. (As to the. 5 cm diameter) cut out 18 circles.
Half of the bread with roast beef, the other evidence with turkey breast. Fill cream into a piping bag with Lochtülle. On half of the bread so the. 3/4 of the cream splash. Rest finished it, put bread. Decorate with remaining cream and capers.
Bread chocolates with sheep's cheese filling
Ingredients for 4 meals (24 pieces)
1/2 bunch flat-leaf parsley
1 glass (340 grams) grilled peppers in brine
1 package (180 grams) light feta cheese
4 slices (so to the. 40 grams) egg bread
12 thin slices (10 grams) Katenschinken
4 tomatoes
1 tablespoon + 1 teaspoon of olive oil
Salt and freshly ground pepper
The preparation sequence
Clean parsley in water, pluck leaves. Some set aside for the salsa. Allow to dry peppers. 120 grams of peppers for the salsa aside. Feta cheese, bread and red pepper into 24 equal-sized rectangles (so to the. 1.5 x 6 cm) crush. Bread with cheese, parsley and paprika prove. Mince ham lengthwise into two halves and pieces of bread wrap in each half slice.
Clean for the Salsa tomato in water, chop into four pieces, remove core and dice the flesh. Miscellaneous peppers into cubes. Parsley chop finely. Parsley, tomatoes and peppers mix with 1 tablespoon of olive oil. Season with salt and pepper.
Heat 1 teaspoon oil in a nonstick skillet. Bread chocolates therein Wenden so to. Sauté for 2 minutes at medium heat. Remove from the skillet and allow to dry. Bread pralines on a serving dish and bring to the table. Salsa rich now.
Tuna tartare on pumpernickel with lime salsa
Ingredients for 15 pieces
250 grams of tuna fillet
2 cloves garlic
3 shallots (30 grams)
3 teaspoons olive oil
Salt and freshly ground pepper
1 organic lime (juice)
10 chives
2 tomatoes
1 lime
15 slices of pumpernickel Party
The preparation sequence
Tuna mince underwater washing and in very fine dice. Peel garlic and shallots, chop into very fine cubes and put each half for tuna. 2 teaspoons oil admit with 1 teaspoon lime juice, salt and pepper to taste. 5 chives in very thin rings and chop give half to the Tatar.
Clean for the Salsa tomato in water, clean, shred into four pieces and remove seeds. Shred flesh into small cubes. Miscellaneous garlic and shallots with 1 teaspoon oil, lime juice and chopped chives übrigem mix. Diced tomatoes, 1 teaspoon up to give to the salsa.
Lime peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separating skins and give up a few for decoration, for salsa. Season with salt and pepper.
Tatar havoc on pumpernickel and bring to the table. Garnish with diced tomatoes, lime and chive stalks fillets. Fill salsa in a bowl and serve at the Pumpernickel canapes on the plate and bring to the table.
Beef strips on polenta thalers with yogurt and garlic dip
Ingredients for 20 pieces
250 milliliters of milk
50 grams of butter (or margarine)
150 grams of polenta (cornmeal)
2 rump steak (so to the. 180 grams)
Salt and freshly ground pepper
1 tablespoon oil
6-7 stalks of thyme
4 garlic cloves
200 grams of whole milk yogurt
6 cherry tomatoes
Alufoil
The preparation sequence
Heat milk, 250 milliliters of water, 1 teaspoon of salt and 50 grams of fat once. Polenta Stir and let soak for 10 minutes. Let Still hot to 1/3 of a lined with baking paper baking tray ready for cutting (32 x 39 cm) and emphasize cool.
Clean meat in water, pat dry and season with salt and pepper. Heat oil in a frying pan, flesh so to the fact that. Sauté 5 minutes. Thyme in clean water, pat dry and coarse plucking. Turn meat, 1 teaspoon thyme and fry for another 5 minutes. Remove the meat, wrap in aluminum foil and let it rest.
Meanwhile peel garlic, mince 1 clove into thin slices, chop remaining very fine. Give chopped garlic to the yogurt, mix and season with salt and pepper.
Clean cherry tomatoes in water, up to 1-2 for decoration, chop in each 6 columns. (As to the. 5 cm diameter) cut out from the polenta 20 circles. Mince meat into thin slices and arrange on the polenta thalers and bring to the table. Depending give 1/2 teaspoon garlic dip the slices of meat, garnish with tomato and thyme column tips.
Others cherry tomatoes crosswise cut deep, squeeze slightly at the bottom. Polenta and cherry tomatoes on a platter, and bring to the table. Yoghurt garnish with garlic slices, cherry tomatoes and thyme columns.
Puff pastry slices with avocado cream and salmon wasabi
Ingredients for 13 pieces
1 package (270 grams) fresh butter puff pastry (ready to bake rolled rectangular Finish blank parchment paper so the. 42 x 24 cm)
1 egg yolk (Size M)
1 clove garlic
1 avocado (so to the. 200 grams)
2 teaspoon citrus juice
1 tablespoon oil
2 tablespoons whole milk yogurt
2 teaspoons wasabi (glass)
Salt and freshly ground pepper
1 pinch of sugar
1 small bunch of arugula
125 grams of smoked salmon
5-6 tablespoons soy sauce
The preparation sequence
Puff take 5-10 minutes prior to processing from the refrigerator and let it rest. Unroll dough on the finished blank parchment paper, long-thirds and shred into strips 9 each. 13 strips thin brush with water and with 1 strip show (1 strip is left, possibly mitverarbeiten).
Whisk egg yolks and 2 tablespoons of water. Dough thus Brush and place on a lined finish cutting baking paper cake baking sheet. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / gas in: let knob to position 3) bake, remove and let cool 8-10 minutes