Читать книгу: «Summer Food - 600 Delicious Recipes For Hungry Party Guest», страница 6
Cheese skewers with olives and cherry tomatoes to mustard dip
Ingredients for 12 skewers
400 grams Bergkäse
12 cherry tomatoes
24 pitted green olives
Salt and freshly ground pepper colorful
75 grams of sour cream
1 tablespoon honey
2 tablespoons coarse mustard
12 wooden skewers
The preparation sequence
Shred cheese into 24 cubes. Tomatoes break down under into two parts. Alternately stuck cheese cubes, olives and tomatoes on skewers and season with colored pepper.
Mix For the dip sour cream, honey and mustard and season with salt. Serve skewers and sour cream and bring to the table.
Tandoori Chicken Bacon skewers on mixed salad
Serves 4 meals
1-2 teaspoons Tandooripulver
1 tablespoon whole milk yogurt
400 grams chicken fillet
1 small red onion
1 large tomato
1/2 small yellow pepper
2 Baby Romans salads
4 slices bacon
2 tablespoons oil
4 tablespoons vinaigrette Basilico
Salt and freshly ground pepper
1 pinch of sugar
8 wooden skewers
The preparation sequence
Tandooripulver and yogurt mix. Clean chicken fillet in water, pat dry and chop into cubes. Diced chicken and tandoori mix and mingle so the. 30 minutes chill.
Onion peel and chop into thin slices. Clean tomato in water, clean and chop into thin columns. Clean peppers, chop underwater washing and in strips. Clean lettuce, wash and crush under water the leaves into strips.
Mince bacon slices into 4-5 pieces. Distribute diced chicken and bacon pieces on 8 skewers. Heat oil in a frying pan and fry the skewers therein Apply 6-8 minutes.
Mix salad, vegetables and vinaigrette in a bowl and season with salt, pepper and sugar. Arrange salad and skewers in glasses and bring to the table.
Mozzarella Caprese skewers
Ingredients for 20 skewers
20 yellow cherry tomatoes
20 red cherry tomatoes
5 slices of Parma ham (50 grams)
5 slices of fennel salami (25 grams)
2 packs mozzarella balls (150 grams = 20)
1 tablespoon olive oil
1 teaspoon coarse sea salt
coarse ground pepper
20 wooden skewers
The preparation sequence
Clean tomatoes, rub under water washing and drying. Along mince ham slices and salami slices in half. Drain mozzarella balls and leave to dry.
Wrap 1/4 of the mozzarella balls with ham and 1/4 of the balls with salami. Clean basil in water, shake dry and pluck leaves from the stems. Skewers cut.
Skewers alternately assemble with 2 per mozzarella balls, 2 tomatoes and basil. Serve on a plate with olive oil and a few drops of it. Season with coarse salt and pepper.
Hoeing and shrimp sticks with Asian Cucumber Salad
Ingredients for 4-6 meals
2 large cucumbers
1 / 2-1 chilli (z. B. Red)
6 tablespoons white wine vinegar
Salt and freshly ground pepper
1 pinch of sugar
9 tablespoons oil
1 onion
250 grams mixed Hack
1 egg yolk or 1 tablespoon of curd
1 tablespoon bread crumbs
1 pinch of curry
12 Kitchen finished raw shrimp (so to the. 250 grams)
1/2 bunch / pot coriander
12 wooden skewers
The preparation sequence
Clean cucumber in water, cut 6 thin slices, put aside. Residual peel, dice. Chili clean, crush under water Wash and finely. Ginger peel, finely shred. Mix everything with vinegar, salt, pepper, 1 pinch of sugar and 6 tablespoons of oil.
Peel onion, chop. Knead with Hack, egg yolks and breadcrumbs. Season with salt, pepper and 1 pinch of curry. For 12 small balls form. In 2 tablespoons hot oil all around so the. Sear 6 minutes. Let dry on paper towels.
Shrimp on the back cut longitudinally. Eliminate the dark intestine. Pat shrimp underwater washing and dry. In 1 tablespoon of hot oil while turning so to the. Sauté 4 minutes. Season with salt and pepper.
Clean coriander in water, pluck. On 6 skewers per 2 meatballs, some cilantro and 1 slice of cucumber, stuck on the other 2 each shrimp. Lift remaining coriander among the cucumber salad. All in glasses and garnish bring to the table.
Hackspießchen Tomato Mozzarella
Ingredients for 6-8 meals
1 slice of toast
1 small onion
500 grams of mixed minced meat
1 egg (size M)
1 tablespoon tomato paste
Salt and black pepper
2 tablespoons oil
1 cup (150 grams) mini-mozzarella balls
200 grams cherry tomatoes
1 bunch basil
Wooden skewers
The preparation sequence
Toast soak in cold water. Peel onion and chop finely. Express bread well. Knead with Hack, onion, egg and tomato paste. Season with salt and pepper.
Mince into small round balls forms. Heat oil in a frying pan, fry round balls in two meals while turning 6-8 minutes. Dry on paper towels and let cool.
Allow to dry mozzarella. Clean tomatoes and basil in water, pat dry. Alternately meatballs, mozzarella, tomatoes and basil leaves stuck on small skewers. Serve with bread.
Melon and ham kebabs
Ingredients for 8 skewers
4 sprigs mint
1/2 honeydew melon
Cantaloupe melon 1
16 slices of Parma ham
50 grams of white balsamic cream
8 wooden skewers
The preparation sequence
Clean mint in water, pat dry and pluck leaves. Mince whole melon in two halves. Eliminate melon seeds. Melon halves in each 8 columns crush. Crush honey melon slices from the pan and chop into four pieces to it by the bowl to solve of two words.
Melon and Parma ham pieces alternate with mint leaves stuck on wooden skewers. Give balsamic sauce over the skewers.
Cheese sticks with grapes
Ingredients for 1 serving
50 grams of low-fat Gouda Cheese (16% fat)
5 grapes
1 stalk parsley
1 cornichon
The preparation sequence
Shred cheese into 5 pieces. Pat grapes and parsley underwater washing and dry. Cornichon diagonally into 5 slices of mince. Depending on a grape, Cornichonscheibe and parsley on a skewer cheese cubes.
Turkey ham skewers
Ingredients for 6-8 meals
125 grams of apricot jam
2 zucchini (so to the. 175 grams)
800 grams of turkey escalope
4 tablespoons brandy
6 tablespoons white balsamic
Salt and freshly ground pepper
5-6 thin slices (20 grams) Katenschinken
4 tablespoons oil
1 pinch of lemon pepper
To decorate coriander leaves
18-24 wooden skewers
The preparation sequence
Jam through a fine sieve. Clean zucchini, chop underwater washing and in pieces. Clean meat in water, pat dry and chop into small cubes. Mix For the marinade jam, brandy and vinegar. Season with some salt and pepper. Put meat and zucchini in the marinade at room temperature and covered so the. Infuse for 30 minutes.
Crush and fold ham slices into 4 strips. Pour meat and zucchini in a colander, allow to dry well. Zucchini, meat and ham stuck on skewers.
Heat oil in 3-4 meals in a large skillet, add skewers and turning one after another around the. Sauté 5 minutes. Season with salt and pepper. Keep warm. The three skewers with lemon pepper sprinkled Arrange in serving dish and bring to the table. Garnish with cilantro.
Herby feta cheese salami skewers
Ingredients for 12 skewers
1/2 bunch parsley
1/2 bunch of chives
3-4 stalks fresh sage
1-2 cloves of garlic
½ teaspoon dried thyme 1
10 tablespoons olive oil
250 grams feta cheese
150 grams Salami in the piece
12 cherry tomatoes
pepper from the grinder
12 wooden skewers
The preparation sequence
Pat herbs underwater washing and dry. Parsley mince, chop chives into small rings. Sage leaves pluck from the stems. Peel garlic and press through a garlic press. Mix parsley, chives, thyme, garlic and oil. Chop feta and salami in each 12 cubes. Tomato underwater washing and allow to dry.
1 each cheese cubes, salami cubes 1, 1 cherry tomato and 12 sage leaves on each skewer stuck 1. Place skewers on a deep plate, distribute herbal oil mixture over it. Skewers turn it so around. Let soak for 1 hour. Until ready to serve covered in a cool place. Grind some fresh pepper over it.
Canape - Recipe Ideas for Small party snacks on hand
No good party without good food. The hit at any buffet are delicious canapes. The imagination knows no limits when programming. As Schnittchen base suitable small slices of bread of all kinds, polenta cakes or puff. The sandwiches flooring offers endless possibilities - whether classic topping of cheese, ham and egg or refined tasty topped with raw tuna, scallops or avocado cream - all these sandwiches. So not like ran ans sandwiches prove.
Danish bread canapes with salmon and prawns
Ingredients for 8 pieces
120 grams of cooked shrimp Arctic (refrigerated section)
1/2 bunch of dill
1 tablespoon citrus juice
35 grams of baby spinach leaves
4 slices of sandwich toast
4 tablespoons butter
200 grams of smoked salmon, sliced
8 teaspoons horseradish (glass)
to decorate small lemon wedges
The preparation sequence
Let shrimp under water wash and dry. Dill in clean water, shake dry. Flags and pluck until something for decoration, finely shred. Mix shrimp with citrus juice and dill. Spinach underwater wash and let dry thoroughly. Diagonally crush bread slices in half, brush with butter.
Salmon into wide strips mince, mix with the shrimp. Distribute spinach on the bread. Give salmon and prawn mixture on top. Depending 1 teaspoon horseradish on set. Garnish with lemon wedges and dill beiseitegelegtem.
Toast with chicken salad flash
Serves 4 meals
2 chicken fillets
1 teaspoon oil
Salt and freshly ground pepper
1 bunch of arugula (rocket)
120 grams cherry tomatoes
1 clove garlic
5 tablespoons of cream yogurt
3 tablespoons Sylter salad cream (z.B. of Thomy)
3 tablespoons black olives (sliced)
4 large slices of rye bread
The preparation sequence
Clean meat in water, pat dry, small cubes. Fry in hot oil around 4-5 minutes, season with salt and pepper. Clean arugula, clean water, allow to dry and chop. Tomato underwater washing and chop into four pieces.
Peel garlic, finely shred. Mix with yogurt and salad cream. Season with salt and pepper. Mix prepared ingredients and olive with yogurt sauce. Toasting bread in the toaster. Distribute Chicken salad on the bread.
Colorful supper tart
Serves 4 piece (starter rings diameter 8 cm)
2-3 carrots
2 small zucchini
1 bunch of radishes
50 grams crispbread
50 grams of butter
2 sheets of gelatine
200 grams of low-fat cream cheese
150 milliliters of milk
Salt and freshly ground pepper
3 teaspoons breadcrumbs
1 egg (size M)
To decorate 1/4 Beet Gartenkresse
Cling film
The preparation sequence
Peel carrots and clean water. Clean zucchini and radishes and clean water. Prepared vegetables finely grate and mix separately isolated in bowls, each with 1/4 teaspoon salt.
Crispbread chop finely. Melt the butter, mix with crispbread. A small flat plate or a small board moisten. Slide it lay flat. (As to the. 8 cm diameter) on place 4 starter rings. Distribute crispbread crumbs in the rings and press firmly, refrigerate.
Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables in succession on a screen expressing. Again using express vegetables from kitchen paper, give back to the bowls. Vegetables with each 1 teaspoon Mix breadcrumbs.
Gelatin express dissolve. Give 2-3 tablespoons cream cheese into the gelatin. Stir gelatin mass with the rest of the cream. Give each 1-2 tablespoons of cream to the crumbs floors, so the. 10 minutes chill. Distribute radishes in a thin layer on, give 2-3 tablespoons cream on it, so to. 10 minutes chill. With übrigem vegetables Repeat procedure, thereby conclude with a layer of cream. Tart so to. Refrigerate for 2 hours make.
To serve as the egg. Boil for 10 minutes in boiling water hard, rinse with cold water, peel and chop into slices. Garnished with sliced egg and watercress tart dish on the plate and bring to the table.
Flatbread with feta and dates
Ingredients for 8 meals
12 dried and pitted dates
120 grams of walnut kernels
250 grams pita bread
250 grams of creamy feta
8 teaspoon of liquid honey
8 teaspoons of olive oil
4 sprigs thyme
Finish cutting baking paper
The preparation sequence
Preheat oven Electric stove: 225°C / with convection: 200°C). Line a cake baking sheet with parchment paper ready for cutting. Datteln chop into slices. NüSSE coarsely chop. Bread in the so. 24 discs (so around the. 1/2 cm thick) crush.
Bread slices with feta Brush and place it on the sheet. Sprinkle with dates and nuts. With honey and a few drops of oil on it.
In hot oven bake 3-5 minutes. Thyme in clean water, shake dry and strip leaves from the stems. ready-baked bread with thyme Sprinkle.
Vitello tonnato-Smushi
Ingredients for 18 pieces
2 cans (185 g) tuna loins without oil
120 grams of capers
1 small onion
5 stems of parsley
120 grams of sour cream
Salt and freshly ground pepper
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 brown.
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.
