Summer Food

600 Delicious Recipes For Hungry Party Guest

(Fingerfood, Party-Snacks, Dips, Cupcakes, Muffins, Cool Cakes, Ice Cream, Fruits, Drinks & Co.)

Reproduction, translation, processing or similar acts for commercial gain and resale or other publications are not permitted without the written permission of the author and authors.

Copyright © 2018 - Jill Jacobsen

All rights reserved.

Summer salads - fresh recipe ideas for the warm season

Mecklenburg summer salad

Asparagus and mango salad

Green potato and asparagus salad

Ciabatta Bread salad with tomatoes, olives and feta

Colorful salad on ciabatta bread

Fresh mozzarella-melon salad

Peppers and courgette salad with mozzarella and dried meat

Orzo Salad on Mecklenburg Art

Potato salad with fried zucchini, peppers and chickpeas

Grilled zucchini salad with pine nuts and Parmesan

Mecklenburg peasant salad with fried feta

Pasta salad with baguette Salami

Cucumber Couscous salad with mint and cream cheese

Chickpea salad with buffalo mozzarella

Couscous salad with herbs and apricot

Verde Noodle Salad with Salsa Tuna

Fiery Tomato salad with chicken fillet

Couscous salad with avocado and strawberries

Zucchini salad with broccoli pesto

Kühlungsborner summer salad with chicken

Chickpeas and bean salad

Layer salad - recipe ideas for yummy impostor

Layer salad with pasta and smoked

Melon Tortellini salad with smoked salmon layer

Mexican layer salad with tortilla chips

Layer salad with Parma ham, radishes and beetroot sprouts

Layer salad with steak strips

Apple and carrot salad layer

Gyros-layer salad with tzatziki yogurt dressing

Egg-layer salad with yoghurt herb dressing

Ceasar's salad with chicken

Crisp layer salad with beef strips sharp

Fruit salads - Recipe Ideas for Power fruits in bowl

Fruit salad with carambola and orange liqueur and cream

Fruit salad with vanilla quark and almonds

Fruit salad with pistachio nuts and maple syrup

Buttermilk waffles with fruit salad and lemon yogurt

Fruit cocktail with mascarpone chocolate foam

Fruit salad with coconut yoghurt cream

Crêpes with chocolate sauce and fruit salad

Fruit salad with mascarpone cream stracciatella

Fruit salad with vanilla mascarpone cream

Waffles with fruit salad and chocolate sauce

Apricot salad with oatmeal brittle and lime yoghurt

Stuffed baby pineapple with melon, currant and kiwi with meringue topping

Tropical fruit salad with coconut yoghurt

Colorful fruit salad with yogurt elderberry

Exotic fruit salad with piña colada granita

Orange bulgur with fruit salad

Creamy yogurt rice with fruit salad

Curdled milk and almond cream with fruit salad

Quinoa quark pudding with fruit salad

Coconut rice pudding with fruit salad

Party skewers - Recipe Ideas for celebration joyful Sticks

Hack skewers with Bananendip

Two kinds of toast rolls

Steakspießchen with Pflaumendip

Meatloaf skewers with custard

Shrimp skewers with mango chutney

Turkey and mango skewers

Chicken satay skewers with peanut dip

Two things Kartoffelspießchen

Potato Hack skewers with feta dip

Cheese skewers with olives and cherry tomatoes to mustard dip

Tandoori Chicken Bacon skewers on mixed salad

Mozzarella Caprese skewers

Hoeing and shrimp sticks with Asian Cucumber Salad

Hackspießchen Tomato Mozzarella

Melon and ham kebabs

Cheese sticks with grapes

Turkey ham skewers

Herby feta cheese salami skewers

Canape - Recipe Ideas for Small party snacks on hand

Danish bread canapes with salmon and prawns

Toast with chicken salad flash

Colorful supper tart

Flatbread with feta and dates

Vitello tonnato-Smushi

Bread chocolates with sheep's cheese filling

Tuna tartare on pumpernickel with lime salsa

Beef strips on polenta thalers with yogurt and garlic dip

Puff pastry slices with avocado cream and salmon wasabi

Sardine Happen

Tramezzini turrets

Uitsmijter deluxe

Pan con tomate (bread with tomato Spanish style)

Dumplings - recipe ideas with delicious fillings

Samosas with Mango lenses and sour dip

Scampi en croute

Vegetable samosas sardines

Ham and cheese dumplings

Filo pastry pockets with Hack and chili Sauerkraut

Pizza dough pockets with tomato and mozzarella salad

Potato and sauerkraut pierogi

Dumplings with spinach and feta filling Hack

Mini-Calzonen "Asia" and "salmon"

Pizza bags Hawaii

Minicalzone with salami

Samosas with mango chutney

Tuna Egg and cheese Brik

Caprese puff pastry

Shrimp with wasabi mayonnaise Gyozas

Hearty puff pastry

Empanadas with chicken filling

Two fried sweet and sour sauce with wontons

Pide with spinach and Hack

Crispy Wonton with chicken

Snack Wraps - Recipe ideas for delicious treats wound

Tuna wraps with cream cheese filling

Chicken wraps with Roquefort

Chicken wrap with salad and yoghurt cream

Duck breast wrap in Beijing Style

Wraps with Hack salad filling

Vegetable Wraps with turkey breast

Wrap with roast chicken and vegetables

Kassel and carrot wrap with horseradish cream cheese

Mango curry wraps with minced pork and romaine lettuce

Wraps with tuna, grapefruit, Emmentaler, fennel and watercress

Wraps with tender ham and mango chutney

Pancake wraps with cream cheese and salmon filling

Snack Toast - Recipe Ideas for Toast with topping deluxe

Toast with tuna, red pepper, chives and Edam

Toast with prosciutto, zucchini, spring onions and mozzarella

Toast with mango chutney, goat gouda, chicken breast, mango and chives

Toast Hawaii with rump steak

Toast with olive paste, cherry tomatoes and Parmesan

Toast la Peking Duck

Fried toast with bacon and maple syrup

Toast with apple slices, chicory, blue cheese and cress

Light breakfast toast with fruit

French Toast cordon bleu with cucumber salad

Fried Chilli flower to toast

Toast with salami, mushrooms, arugula and mountain cheese

Toast with pear slices, cooked ham, Gouda and cranberries

Pepperoni Putenschnitzel to toast

Käsetoast with fig mustard sauce, pear and Gruyere

Party breads - filled, rolled, plucked, dipped

Curry baguette with orange horseradish butter

Tortano with tomatoes and Gorgonzola Hack

Pot-bread pizza

Super sandwich cake with cream cheese and salad

Zweierlei Monkey Bread Muffins

Rustic olive ciabatta

Focaccia with sea salt and rosemary

Flatbread pizza with ham and salami

Party bread stuffed with Provencal herbs, red pesto and feta cheese

Filled flatbread with bacon, paprika cottage cheese, tomatoes and lettuce

Mini-Ciabattabrote with pumpkin and sunflower seeds and Fetadip

Stuffed baked baguettes

Pizza roll with spinach & dried tomatoes

Dips & Sauces - Recipe Ideas for spicy sauces

Three kinds of cheese dips

Gorgonzola tomato dip

Hummus and fiery tomato salsa on flatbread

Curry Cream Dip

Guacamole

Garlic dip

Chili dip

Yogurt and sheep's cheese dip

Peppers and sheep's cheese dips

Tomato and pepper dip

Egg Bacon Dip

Chilli Obatzter dip

Olive-fresh goat's cheese dip

Herb sour cream dip

Rocket-sour cream dip

Spring onion and peanut dip

Carrot and cream cheese dip with watercress

Smoked salmon dip

Cress Egg Cream Dip

Sour cream dip with cheese, parsley, chives and pepper

Landrahm Salsa Dip

Cottage cheese dip with fresh cream, lime, pumpkin seeds and oil

Bruschetta dip

Avocado Mustard Cream Dip

Aubergine dip

Eggs and cucumber dip

Summer cake - fruit recipe ideas for warm days

Chocolate cake with peaches and marshmallow creme

Gooseberry crumble cake

Kühlungsborner almond cake with cherry mascarpone

Summery Lemon slices

Apricot Tarte Tatin

Butter baked cakes with currants

Mascarpone cheese cake with blackberry sauce

Mecklenburg Eierschecke with apricots

Buttermilk Crunchy cake with nectarines

Crispy nut cake with plums summer

Beer tart with vanilla sour cream

Red berry butter cake from the tin

Lime Cream Cheese Pie with blueberries

Juicy plums and yoghurt cake from plate

Almond tart with gooseberries

Baked cherry cheesecake with cookie-ground grits and cherry

Raspberry and melon Cheesecake

Almond and blueberry tart with coconut cream

Nectarine Charlotte

Cheesecake with strawberries

Cool Cakes - Recipe Ideas from the refrigerator for cake without baking

Raspberry cheesecake

Crunchy chocolate cake with peach cream

Philadelphia-cake with chocolate chips

Advocaat cheesecake with apricots and chocolate stripes

Raspberry mascarpone cake with chocolate Crunchy floor

Peanut banana cake with Karamellkeksboden

Colorful berry cake with refreshing lemon mousse

Yogurt Cheesecake with date-cashew floor

Apple milk rice cake with green bonnet

Strawberry Philadelphia Pie

Fruity Buttermilk Pie Crunchy

Lime Cheesecake with Butterkeksboden

Mango Tiramisu cake with hazelnut brittle

Blueberry Cream Cheesecake with Crunchyboden

Kiba-Crunchy Cake

Marbled blueberry-vanilla Eistarte

Raspberry Cake Pate

Latte macchiato Torte

Chocolate tiramisu cake with red fruit jelly

Strawberry yogurt cream cake with Mandelknusperboden

Apricot popcorn cake with cream cheese

Pretzel and chocolate tart

Lemon-Curd tartlets with raspberries

Strawberry Pie Bottermelk

Cherry mascarpone Knusperschnitten

Peach Yogurt Cake

Raspberry cheesecake with shortbread bottom

Fruity Cream Cheese yoghurt cake with biscuit base

Melons yoghurt cake with biscuit base

Beer Charlotte with yoghurt and quark cream

Plum Knuspertorte with chocolate base

Strawberry cream cheese slices on ladyfingers

Cheesecake with mango and Knusperboden

Small cheese tartlet with mango and blueberries

Berries yogurt cream cake with biscuit base

Cheesecake with English dried fruit (mincemeat)

Jell-yogurt cake with strawberries

Yogurt cake with apple glaze and granola ground

Strawberry yoghurt cake with pistachios splinters

Cream Cheese berries tart

Mango cheesecake with Butterkeksboden

Mandarin cheesecake with fruit muesli floor

Blueberry yoghurt cake with chocolate muesli floor

Passion Fruit Ladyfinger Cake

Chocolate cheesecake with strawberries

Raspberry Cheesecake with Butterkeksboden

Red wine pear cheesecake with white chocolate

Pink Heart cheese tartlet with rose petals

Peach tart with Vollkornbutterkeksboden

Cream Cheese Fruit slices with Vollkornkeksboden

Fairy Cakes - Recipe Ideas for magical cake with hood

Oreo Fairy Cakes with nougat chocolate-Tuff

Bienenstich Cupcake

Sunflower Fairy Cakes

Chocolate Fairy Cakes with raspberry cream and chocolate sauce

Pistachio Fairy Cakes

Lemon Fairy Cakes with raspberry buttercream

Coconut Fairy Cakes with Vanilla Frosting-

Chocolate Lovers Fairy Cakes

Red Velvet Fairy Cakes with meringue Tuffs

Black Forest Cherry Fairy Cakes

Oreo Choco Cheese Fairy Cakes

Black Bottom Fairy Cakes

Fairy Cakes with raspberry cream & coconut meringue

Chocolate Cupcake

Vanilla Fairy Cakes with raspberry cream cheese

Key-Lime-Fairy Cakes

Cheesecake Fairy Cakes with shortbread

Marzipan Fairy Cakes

Fairy Cakes with Cocoa meringue topping

Chocolate Fairy Cakes with white chocolate currant cream

Chocolate Fairy Cakes with raspberry meringue buttercream

Chocolate Fairy Cakes with meringue topping

Chocolate Fairy Cakes with blueberry mascarpone cream

Cherry Caramel Fairy Cakes

Mini-ABC Fairy Cakes with Marzipan

Summer Meadow Fairy Cakes with flowers

Sheep, rabbits and chickens as Mini Fairy Cakes

Stollen-Fairy Cakes with cream cheese frosting-

Colorful Fairy Cakes with cream hood and pearls

Buttercream cupcake cake

Cupcake with meringue

Cupcake with nuts and dried fruit

Vanilla cupcake with flowers

Banana Fairy Cakes with meringue

Chocolate Fairy Cakes with mascarpone hood

Strawberry Fairy Cakes

Chocolate Fairy Cakes with vanilla filling

Elderflower Fairy Cakes

Carrot Fairy Cakes with flowers

Chocolate and pistachio Fairy Cakes

Mini Fairy Cakes with cherries on stalks

Carrot Fairy Cakes with strawberries

Banana Fairy Cakes with colored sprinkles

Strawberry Fairy Cakes with strawberry flowers

Cupcake cake with beaten egg white, currant and poppy

Fairy Cakes with cheeky monkeys faces

Fairy Cakes as countdown or Calendar

Fairy Cakes with coconut cream and coconut flakes

Summer Fairy Cakes with sugar flowers

Cupcake in preserving jar with ribbons

Tannenbaum-Fairy Cakes

Marble Fairy Cakes

Mini Fairy Cakes with cream cheese and lemon

Chocolate Rum Fairy Cakes with Chocolate dark hood

Fairy Cakes with colored sprinkles

Coconut Fairy Cakes with Lime

Birthday cupcake with candle

Fairy Cakes with Marzipan carrot

Cupcake with apple and sea buckthorn

Chocolate cupcake with cream and Cassis

Cupcake with whipped cream and colored sprinkles

Coconut Fairy Cakes with mascarpone hood and sprinkles

Chocolate Fairy Cakes with ice crystals

Fairy Cakes Advent Calendar

Chocolate Fairy Cakes with rose petals form

Black & White Fairy Cakes

Christmas Fairy Cakes with stars

Litchi cupcake with rose cream

Ginger Carrot Cupcake

Fairy Cakes with currants

Coconut Fairy Cakes filled with custard

Fairy Cakes with strawberry cream

Coffee cupcake with vanilla cream

Gingerbread Fairy Cakes with Marzipan Star

Fairy Cakes by Black Forest Art

Strawberry Mini Fairy Cakes with cream cheese

Fairy Cakes with Marzipan Bunny

Meringue Fairy Cakes with blackberry and lime zest

Raspberry muffin with vanilla cream and ginger

Peanut Chocolate Fairy Cakes

Biscuits and almond Fairy Cakes with Vanilla tips

Apple Cinnamon Fairy Cakes

Cappuccino Fairy Cakes with Sweet Potato

Double Peanut Fairy Cakes with Philadelphia Cream

Ginger Caramel Fairy Cakes

Lemon Yogurt Fairy Cakes with cream meringue

Fairy Cakes with Chocolate Ganache and Chili

Fairy cakes with white chocolate apricot cream

Cranberry punch-Fairy Cakes

Plum Fairy Cakes

Oreo Fairy Cakes with mascarpone topping

Banana Sesame Fairy Cakes

Filled Chocolate Buttermilk Fairy Cakes with mascarpone topping

Carrots-Fairy Cakes with sugar eggs

Chocolate cupcake Spitzhut

Fairy Cakes with blackcurrant meringue buttercream

Fairy Cakes with lime mascarpone cream and pistachios

Fairy Cakes with peanut butter cream and roasted peanuts

Fairy Cakes with raspberry & pistachio cream cheese

Fairy Cakes with cherry-cream topping

Muffins - Recipe Ideas for sweet and savory Miniküchlein

Coconut and vanilla muffins with raspberries

Black Forest cherry muffins

Ham and cheese muffins

Chocolate Coconut Muffins

Filled Muffins with red fruit jelly and custard

Viennese Sacher muffins

Cheesecake muffins with marzipan and apricot sauce

Coconut-banana muffins with chocolate sauce-

Zucchini Lemon Muffins

Apple Oatmeal Muffins

Marble Cake Muffins with Chocolate Cream Topping

Fudge Choco Muffins

Piña colada muffins

Rhubarb cinnamon muffins with cream and cinnamon sugar

Lemon poppy seed muffins

Caramel Muffins with walnuts

Grape chocolate muffins

Blueberry muffins

Peanut Muffins

Cappuccino muffins with chocolate cream filling

Chocolates muffins with Vanillestreuseln

Stracciatella muffins

Cookie Monster Muffins

Hack muffins with vegetables

Blueberry Banana Muffins

Rhubarb and lime muffins with vanilla

Spinach and ricotta muffins

Meringue Muffins with blackberries

Mangold and ricotta muffins with potatoes

Plum Muffins with sesame seeds and buttermilk

Asparagus muffins with herb dip and ham

Carrot and almond muffins with apple and buttermilk

Cherry-orange muffins from wholemeal

Pumpkin nut muffins

Strawberry Muffins

Pumpkin cheese muffins

Muffins with chocolate chips

Muffins with fresh goat's cheese

Muffins with icing and sprinkles

Cranberry muffins

Ramson muffins with tuna

Vegetable-cheese muffins

Ham muffin with cheese, herbs and cottage cheese

Walnut Honey Muffins

Currant and vanilla muffins

Pepperoni pizza muffins

Ricotta Muffins with raspberries

Apple muffins with maple syrup

Banana-strawberry muffins

Tomato and cheese muffins

Teebrötchen (Muffin) -Igel with slivered almonds and chocolate icing

Hack muffins with peas and cheese

Tiramisu muffins

Lemon Muffins

Fruit Muffins

Stollen muffins

Chocolate chip muffins

Kale muffins

Cherry muffins with sprinkles

Espresso muffins with hazelnuts

Coffee muffins with banana

Banana and hazelnut muffins

Vanilla cream muffins

Pineapple Muffins with coconut

Oatmeal muffins with fruit

Corn Muffins

Banana Muffins with Amaretti Topping

Tsatsiki muffins with salad

Walnut muffins with cherries and vanilla yogurt

Cashew cranberry muffins

Orange muffins with buttermilk

Chocolate and coconut muffins with vanilla cream

Parmesan muffins with Pesto

Muffins with icing and chocolate beans

Pistachio muffins

Carrot poppy muffins

Apple-chocolate muffins

Mini chocolate muffins with colorful Smarties

Muffins by Black Forest Art

Asparagus and cheese muffins

Chocolate muffins with chili

Peppermint Muffins

Gingerbread Muffins with mulled wine

Chocolate muffins with macadamias

Chocolate muffins with cream filling

Olives and feta muffins with buttermilk

Quark muffins with strawberries

Pizza Muffins

Potato and bacon muffins with cheese and parsley

Rhubarb vanilla muffins

Caramel Muffins

Muffins with cobweb

Surimi muffins with Parmesan

Muffins with white chocolate

Plums Muffins

Datteln cherry muffins

Kiwi muffins with white chocolate

Mini Herb Muffins with fried onions

Walnut muffins with Roquefort

Linguine muffins alla carbonara

Ice cream, sorbet & Co. - Recipe Ideas for cool treats

Strawberry and vanilla ice cream on a stick

Gelato di Crema

Iced chestnut cream with chocolate

Mango yogurt ice cream

Strawberry frozen yogurt

Raspberry Parfait muffins with Schokohut

Vanilla Chocolate Ice

Creamy vanilla ice cream with Marzipanstückchen

Strawberry chocolate and pistachio black ice with

Apricot-Aperol-water ice lolly

Apricot and mascarpone ice

Swirled strawberry mascarpone ice

Malaga Ice cream cake

Vanilla Caramel Parfait

Lemon curd ice cream

Apricot and lime sorbet with raspberry custard

Ice caramel sandwich with chai chocolate sauce

Rice pudding-red berry ice

Kiwi popsicles

Ginger and lime sorbet

Paradise sorbet

Limonene sorbet with gin

Blood orange sorbet with caramelized fruits

Quark with caramelised pineapple sorbet and pistachio mousse

Jackfruit sorbet with mint and lime

Prosecco sorbet with raspberry sauce

Lemon sorbet with melon balls

Raspberry sorbet with mint

Raspberry granita

Rhubarb sorbet with white tea and candied fruit

Raspberry yoghurt ice cream with lemon balm

Coconut-lime ice cream with caramelized mango slices

Yogurt ice cream with fresh raspberries nectarines

Soy ice cream with vanilla quince and ginger

Elderflower yoghurt ice cream with lemon balm

Strawberry yoghurt ice cream in waffle croissant with

Chocolate, chai and cranberry ice cream with physalis and wafer rolls

Almond milk ice cream with pomegranate syrup

Fast berry ice cream with cinnamon and buttermilk

Yogurt ice cream with lime juice

Smoothie - Recipe Ideas for Fruit & Vegetable pure enjoyment

Exotic smoothie with mango and lime

Pomegranate smoothie with cranberries

Mango smoothie with kefir

Strawberry smoothie with yogurt

Almond smoothie with yogurt

Avocado smoothie with yogurt and Wasabi

Plum Smoothie with Cinnamon

Wild fruit smoothie with lemon balm

Soy smoothie with raspberries

Radish smoothie with cress

Vanilla cream with pears puree and cranberries

Pears and kiwi fruit smoothie with lime

Papaya and passion fruit smoothie with fresh mint

Papaya orange smoothie with frozen raspberries

Cranberry-apple smoothie with vanilla yogurt

Spicy Yogurt smoothie with herbs

Pineapple papaya smoothie with coconut

Banana berry smoothie with grapefruit

Tomato soy smoothie with basil

Rhubarb and strawberry smoothie with Quark

Coconut-banana smoothie with cranberries

White tea smoothie with carambola and Chirimoya

Buttermilk smoothie with melon

Apple avocado smoothie with kiwi

Tomato and cucumber smoothie with kefir

Black-white Smoothie

Mango smoothie with chocolate Toast

Buckthorn kefir smoothie with honey and wheat bran

Strawberry Smoothie with kiwi puree papaya

Strawberry soy smoothie with green pepper

Guava and mango smoothie with melon

Strawberry yogurt smoothie with oatmeal

Exotic cucumber smoothie with papaya and orange

Carrot and orange smoothie with Quark

Black currant smoothie with kefir

Coconut Smoothie with Grenadine

Currant iced tea smoothie with cranberry syrup

Mango banana smoothie with orange juice and yogurt

Coconut soy smoothie with pineapple and pistachios

Carrots and papaya smoothie with sunflower and pumpkin seeds

Power-peach smoothie with ginger, lemongrass and honey

Apple and carrot smoothie

Passion fruit and celery smoothie

Granny smith smoothie

Raspberry Banana Smoothie

Kiwi Peach Breezer with green tea

Mango Surprise Smoothie (Flat Belly Diet)

Banana berry smoothie

Berry smoothie with spelled flakes and yogurt

Mango smoothie with yogurt

Fruit smoothie with corn salad

Erdbärchen smoothie

Iced tea smoothie

Power Smoothie

Almond Pineapple Smoothie

Coconut and carrot smoothie

Papaya Smoothie

Berry banana smoothie

Blackberry-raspberry smoothie

Chili smoothie

Iced tea - refreshing recipe ideas for summer drinks

Kiwi Ice Tea

Iced mint lime tea

Iced tea with currants

Vanilla and apple iced tea

Rooibos tea with mango, rum and lime slices

Martini Ice Tea

Tea drink with tonic on ice

Berry Iced Tea

Peppermint Apricot Iced Tea

White lemongrass iced tea with Hornveilchen

Lemonade - tingling recipe ideas to make yourself

Mint and lime soda & Strawberry Royal

Watermelon strawberry lemonade

Ginger pineapple drink

Iced mint lime tea

Apple and mint lemonade

Blutorangensaft with lemonade

Berry Lemonade with mint

Ginger beer (non-alcoholic)

Bitter lemon with blueberry ice

Green apple and lime drink

Rosewater lemonade

Lavender Lemonade

Bowle - tingling recipe ideas for fruity fun in glass

Currant and lime punch with mint

Strawberry punch with Campari Kapuzienerblüten

Oranges and mango punch

Honeydew melon punch with mint and lime

Strawberry and rhubarb punch

Redcurrant punch with lime and lemon balm

Maibowle with woodruff and fruits

Raspberry and red currant punch with Cassis, cider and white wine

Green bowl with pineapple, apricot and blue curacao

Rose punch with white wine and Aperol

Strawberry Campari punch with mint

Colorful melon punch with lime, mint liqueur and Prosecco

Strawberry Mojito punch

Vodka Cherry punch with champagne

Cider punch with Apples and Grapes

Sangria with apple, orange and lemon slices

Cocktails - Recipe Ideas for colorful party drinks with shot

Pink Grapefruit Margarita

Tea cocktail with passion fruit, mint and rum

Coffee cocktail with Baileys

Tequila Sunrise cocktail with oranges and Prosecco

Citronella Caipirinha

Frozen Mojito

South Mai Tai

White Russia with foam

Cosmopolitan

Apple Cocktail

Coconut Dream

Amarula cherry cocktail

Aperol Spritz

Pina Colada

Mojito

Longdrinks - recipe ideas for refreshing mixed drinks with shot

Moscow Mule

Orange Fizz

Cognac Summit

Brandy Smash Bloom

Martini Ice Tea

Aperol Grapefruit

Angela Aperol

Gin and tonic with mint

Summer salads - fresh recipe ideas for the warm season

Crisp seasonal vegetables, fresh lettuce and many other ingredients here make for colorful variety: Try summer salads with tomatoes, cucumber, peppers or zucchini, summer salads with couscous, feta, mozzarella or parmesan. This delicious summer salads taste for barbeque, as food for the trip to the countryside as a light dinner on the balcony. The best summer salads for an entire season!

Mecklenburg summer salad

Ingredients for 4-6 meals

2 cans so to the 425 milliliters) large white beans

1 small (so to the. 200 grams) Fenchelknolle

1 red and yellow pepper

2 red onions

1 small head Lollo Bionda Salad

2 bunches arugula

150 grams of whole milk yogurt

120 grams of salad mayonnaise

Salt and freshly ground pepper

250 grams of mozzarella cheese

4 sprigs of sage

10 thin slices prosciutto

7 tablespoons olive oil

4 tablespoons white balsamic vinegar

1 pinch of sugar

Paper towels

The preparation sequence

Give beans on a sieve, let dry and underwater washing well. Fennel and red pepper Clean, disassemble underwater washing into two parts. All in thin slices or rings crush or slice. Peel the onions and chop or slice into thin rings.

Clean lettuce, clean water, plucking small and let dry thoroughly. Arugula clean water, clean, leave them to dry. Half with yogurt and mayonnaise puree and season with salt and pepper. Allow to dry mozzarella and chop small.

Clean sage in water, pat dry, pluck leaves. 5 ham slices next to each other and half of the sage on distributing it put the other slices.

Every shred ham piece again into two halves. Heat 2 tablespoons oil in a skillet, ham pieces of each side so therein the. Sauté 1 minute. Let dry on paper towels.

Vinegar with salt, pepper and sugar, whisk. 5 tablespoons of oil in a thin stream embezzled. All prepared salad ingredients, mix until arugula sauce and prosciutto chips, with the vinaigrette.

With the rocket sauce a few drops Serve it with ham and chips and bring to the table. Serve with bread.

Asparagus and mango salad

Serves 4 meals

1 kg green asparagus

Salt and freshly ground pepper

1 pinch of sugar

1 ripe mango (so to the. 500 grams)

2 small red onions

1 red chilli

3 Bio-lime

2 tablespoons white wine vinegar

6 tablespoons oil

200 grams of fresh goat's cheese

The preparation sequence

Prepare asparagus in boiling salted water and simmer for 2-3 minutes, cooking. Deter pouring with cold water and allow to dry.

Mango peel. Pulp crush the stone into narrow columns. Peel the onions, chop in half and chop into thin strips. Asparagus, mango and onion mix.

Cleaning For the vinaigrette Chili, cut lengthwise, remove seeds, chop and wash under water in very thin rings. Bio-lime hot underwater wash and dry. 1 chop into thin slices, from the other the cup finely rub. Express 2 limes. Vinegar, lime juice, shawls and chili mix. Season with salt, pepper and 1 pinch of sugar. Propose including oil.

Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and decorate with slices of lime.

Green potato and asparagus salad

Ingredients for 6 meals

1.5 kg new potatoes

6 eggs (size M)

750 grams of green asparagus

6 shallots

150 grams of lean smoked bacon

1-2 tablespoons oil

120 milliliters of white wine vinegar

1 teaspoon vegetable stock (instant)

2-3 tablespoons liquid honey

3 teaspoons Dijon mustard

Salt and freshly ground pepper

2 bunches (so to the. 300 grams) mixed herbs for Frankfurt Green Sauce

120 grams of salad cream

120 grams of sour cream

The preparation sequence

Thoroughly clean potatoes in water. Covered in boiling water so the. Cook for 20 minutes. Meanwhile eggs cook 6-8 minutes awake soft in boiling water.

Asparagus cut generously underwater washing and woody ends. Chop asparagus into small pieces. Drain potatoes, cold discourage and eventually peel. Shred or chop into four pieces depending on the size in half.

Shallots Peel and finely dice. Bacon chop into small strips. Heat oil in a large skillet. Bacon crispy fry. Shallots, fry until soft. Remove.

Asparagus in hot cooking fat while turning so to the. Sauté 5 minutes. Deglaze with vinegar and 1/4 liter of water and heat again. Broth, honey and mustard and stir vigorously season with salt and pepper. Add bacon and shallot Mix again and all hot under the potatoes mixing How to. Infuse for 30 minutes.

Meanwhile, for the sauce clean herbs in water, shake dry, pluck leaves and finely shred or chop chives into small rings. Salad cream, sour cream and herb mix. Season with salt and pepper.

Put the herb on the potato and mix everything. Peel eggs, coarsely chop and spread over the potato salad.

Ciabatta Bread salad with tomatoes, olives and feta

Serves 4 meals

150 grams Ciabatta bread

1 red onion

3 yellow tomatoes

3 green tomatoes

120 grams cherry tomatoes

1/2 cucumber

4 tablespoons red wine vinegar

1/2 teaspoon sugar

Salt and freshly ground pepper

4 tablespoons olive oil

120 grams kalamata olives

5 teaspoons capers

200 grams feta cheese

4 sprigs basil

The preparation sequence

Ciabatta tear into bite size pieces and heated, preheated oven Electric stove: 120 ° C / with convection: 75 ° C) so the. Dry for 20 minutes.

Peel onion, chop in half and crush into fine rings. Clean tomatoes in water, wipe dry. Mince green and yellow tomatoes in half, remove the stalk. Chop tomatoes in columns.

Clean cucumber in water, dry it, clean it, chop lengthwise into two halves. Each half lengthwise into thirds and chop into small pieces.

Vinegar with sugar, salt and pepper, embezzled oil. Give bread, onion, tomatoes, cucumber, olives and capers in a bowl, give vinaigrette over it. Salad and refrigerate so the. Infuse 20 minutes.

Feta cubes. Clean basil in water, shake dry, pluck leaves and chop into strips. Serve salad in bowls and garnish with feta and basil.

Colorful salad on ciabatta bread

Serves 4 meals

1 fresh ciabatta bread (so to the. 500 grams)

50 grams of butter

300 grams Kassel Salmon

4-5 tablespoons of oil

600 grams of colorful peppers

250 grams of cucumber

150 grams of radish (net)

1 Mini romaine lettuce (so to the. 150 grams)

1 medium onion

3 tablespoons white balsamic vinegar vinegar

Salt and freshly ground pepper

125 grams Mayonnaise

80 grams of tomato ketchup

2 tablespoons milk

1 tablespoon Worcestershire sauce

1/2 teaspoon sugar

The preparation sequence

From the bread to the center wedge-shaped cut a lid. Crushing lid into small cubes. Melt butter in a large frying pan and fry the bread cubes crispy while turning brown. Remove from the skillet and allow to cool.

Kassel also chop into cubes. Heat 2 tablespoons oil in a skillet and fry the Kassel under Apply for 4-5 minutes. Also let cool.

Clean pepper, cucumber, radish and romaine lettuce, let underwater wash and dry. Diced peppers and chop radishes in columns. Chop cucumber lengthwise into four pieces and chop into slices. Lettuce into strips crush. Peel and chop the onion.

Vinegar, salt, pepper and onion mix. 2-3 tablespoons of oil misappropriated. Mix pepper, cucumber, radishes, lettuce and smoked with Bratsatz with the vinaigrette. Fill bread with plenty of salad. Give remaining salad in a bowl.

Mayonnaise, ketchup and milk mix. Season with Worcestershire sauce, salt, pepper and sugar. Something distributing the cocktail sauce over the salad in the bread and sprinkle with croutons. Crush bread into 4 pieces. Remaining sauce and croutons and other salad rich now.

Fresh mozzarella-melon salad

Ingredients for 6-8 meals

5 tablespoons balsamic vinegar

Salt and freshly ground pepper

1 teaspoon brown sugar

6 tablespoons of good olive oil

400 grams of mozzarella

1 kg watermelon

3 ripe nectarines

1 large Pflücksalat

1 bunch mint

The preparation sequence

For the vinaigrette vinegar, salt, pepper and so the. 1 teaspoon sugar. Propose including oil.

Mince mozzarella into pieces. Crush melon in columns. Pulp from the shell crushing and leaching the cores. Shred flesh into pieces. Clean nectarines in water, chop into two halves, stone and chop into slices.

Clean Pflücksalat, clean water, spin dry and tear into large pieces. Clean mint in water, shake dry and pluck leaves. Mix all salad ingredients prepared with the vinaigrette.

Peppers and courgette salad with mozzarella and dried meat

Serves 4 meals

1 yellow pepper

1 red bell pepper

2 zucchini

2 cloves garlic

4 sprigs of rosemary

4 tablespoons olive oil

Salt and freshly ground pepper

8 tablespoons balsamic vinegar

120 grams of arugula

125 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.

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

Ingredients for 4-6 meals

4 chicken fillets so the so the. 150 grams)

10-12 tablespoons of olive oil

Salt and coarse ground pepper

1.2 kg ripe tomatoes (for example, shrubs, meat and plum tomatoes, red and yellow cherry tomatoes, green and black tomatoes)

1 small onion

1 green pepper

2 fresh green chillies

1 bunch of parsley

6-8 tablespoons white balsamic vinegar

1-2 splashes Tabasco

1 pinch of sugar

The preparation sequence

Pat meat underwater washing and dry. In 2 tablespoons hot oil on each side fry 6-7 minutes. Season with salt and pepper. Remove and let cool.

Clean tomatoes, mince underwater washing and depending on the size in half, chop into four pieces, chop in columns or slices. Onion peel and finely dice. Clean peppers, chop underwater washing and in pieces. Chop hot peppers lengthwise into two halves, clean, chop and wash under water into fine strips. Clean parsley in water, shake dry and finely shred.

Whisk the vinaigrette for vinegar, salt, pepper, Tabasco and a little sugar. 8-10 tablespoons oil vigorously beating underneath. Prepared salad ingredients and mix vinaigrette, season to taste. Cut fillets and serve it, and bring to the table.

Couscous salad with avocado and strawberries

Serves 4 meals

Salt and freshly ground pepper

2 tablespoons + 1 pinch of sugar

8 tablespoons oil

250 grams of couscous (instant)

3 carrots

1 small onion

60 grams of pine nuts

2 organic lemons

1 bunch of parsley

350 grams of strawberries

1 ripe avocado (so to the. 250 grams)

The preparation sequence

300 milliliters of water with the so. Heat 1/2 teaspoon salt and 1 tablespoon of oil once. Couscous stir, remove from heat or hot plate and covered so the. Let soak for 5 minutes. Fluff with a fork.

Carrot peel, chop underwater washing and cut into small cubes. Peel onion and chop finely. Golden brown pine nuts in a frying pan without fat roast. Remove. Heat 1 tablespoon of oil in the frying pan. Carrots sauté 2-3 minutes. Onion and so admit to. Next fry 2 minutes. 2 tablespoons of sugar and sprinkle with caramelize bright. Remove from heat, season with salt and pepper and allow to cool.

Hot lemon in clean water, dry and grate the peel. Crush lemons in half and squeeze. Lemon zest, juice, salt, pepper and stir 1 pinch of sugar. Beat 6 tablespoons of oil underneath.

Clean parsley in water, shake dry, pluck leaves and finely shred. Clean strawberries in water, clean, chop small. Chop avocado in half, stoning, loosen the flesh from the shell and chop small.

All salad ingredients and lemon vinaigrette mix and let something. Again season with salt and pepper and bring to the table.

Zucchini salad with broccoli pesto

Ingredients for 6 meals

2 zucchini (so to the. 400 grams z.B. grüne and yellow)

1 large bunch of arugula (so to the. 60 grams)

500 grams of broccoli

Salt and freshly ground pepper

2 cloves garlic

50 grams almonds skinless

50 grams Parmesan (piece)

120 milliliters of good olive oil

The preparation sequence

Clean zucchini, Planing underwater washing and with a peeler or with the slicer lengthwise into very thin slices. Clean arugula, chop underwater washing and coarse. Mix zucchini and arugula in a bowl.

Clean broccoli, divide underwater washing and into small florets. Broccoli in a little boiling salted water so the. 2 minutes simmer, cooking. Drain broccoli and place in a mixing bowl high.

Peel garlic and roughly chop. Almonds chop. Parmesan rub. Put the garlic, almonds and parmesan to the broccoli. All coarse puree with a hand immersion blender. Pour oil, weiterpürieren here. Season vigorously with salt and pepper.

Give broccoli pesto over the zucchini salad and mix everything. Season salad with salt and pepper.

Kühlungsborner summer salad with chicken

Serves 4 meals

4 Organic chicken fillets so the so the. 150 grams)

7 tablespoons olive oil

Salt and freshly ground pepper

1 pinch of sugar

1 kg ripe apricots

500 grams cherry tomatoes

4 tablespoons white wine vinegar

1 bunch basil

150 grams of fresh goat's cheese

3 tablespoons dark balsamic cream

The preparation sequence

Pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat in from each side so the. Sear 6 minutes and add salt and pepper. Meanwhile clean apricots in water, chop into two halves, stone and chop into slices. Tomatoes broken down into two parts under water washing.

Spice vinegar with salt, pepper and 1 pinch of sugar. 5 tablespoons of oil vigorously beating underneath. Apricots, tomatoes and vinaigrette mix. Season with salt and pepper.

Clean basil in water, shake dry, pluck off the leaves and fold into the salad. Crumble cheese over it. Meat chop into slices and serve with the salad and bring to the table. With balsamic cream drizzled arrange on the plate and bring to the table. Serve with ciabatta.

Chickpeas and bean salad

Serves 8-10 meals

4 doses so the 425 milliliters) chickpeas

2 cans so to the 425 milliliters) Kidney Beans

500 grams of tomatoes

1 large (so to the. 650 grams) cucumber

500 grams Cabanossi sausage

400 grams feta cheese

2 bunch parsley

1 onion

squeeze of lemon juice 3-4

Salt and freshly ground pepper

1 pinch of sugar

150 milliliters Oil

The preparation sequence

Chickpeas and beans in a large sieve, let dry and underwater washing well. Clean tomatoes in water, clean and chop into pieces. Clean cucumber in water, clean and dice small. Kabanossi and feta into cubes small. Clean parsley in water, shake dry. Pluck leaves and until something for embellishing, mince. Peel onion and chop finely.

All prepared ingredients with beans and peas mix. Citrus juice with salt, pepper and sugar, whisk, beat oil underneath. Vinaigrette and salad mix. Season just before serving and garnish with parsley. Serve with flatbread.

Layer salad - recipe ideas for yummy impostor

Layer salad with pasta and smoked

Serves 4 meals

300 grams of pasta Fussili

Salt and freshly ground pepper

400 grams triggered Kasseler chop

1 tablespoon oil

4 eggs (size M)

2 carrots

1 head romaine lettuce

1 organic lemon

150 milliliters of whole milk yogurt

4 tablespoons salad cream (36% fat)

1 teaspoon sugar

1 bunch of chives

The preparation sequence

Noodles cook in boiling salted water according to package directions.

Clean meat in water, pat dry and chop into fine strips. Heat oil in a frying pan. Meat is under Apply as to the. Sauté 5 minutes crispy. Eggs in boiling water so the. Cook 8 minutes hard. Drain deter, and peel. Drain the pasta, rinse and let dry thoroughly.

Carrot peel, chop and wash under water into fine strips. Clean lettuce, clean water, shake dry and chop the individual sheets into bite size pieces. Clean Lemon in water, wipe dry and rub half of the shell fine. Shred lemon in half, squeeze juice. Yoghurt and salad cream mix, season with salt, pepper, sugar, citrus juice and shawls.

Chives in clean water, shake dry and chop finely and add to the dressing. A layer noodles, some salad, carrot strips, remaining noodles, meat and other salad layers into a glass bowl and top it each layer with the dressing a few splashes. Chop eggs into thin slices. Layer salad with egg slices and parsley garnish.

Melon Tortellini salad with smoked salmon layer

Serves 4 meals

2 packs so around 200 grams) Tortellini with ricotta and ham filling (refrigerated section)

1 cucumber (as to the. 400 grams)

1/2 bunch spring onions

1 cantaloupe melon (as the. 900 grams)

1 bunch of herbs for green sauce

4 tablespoons vinegar

1 teaspoon mustard

1 tablespoon citrus juice

4 tablespoons oil

Salt and freshly ground pepper

150 grams of smoked salmon slices

The preparation sequence

Noodles cook in boiling salted water according to package directions. Pouring, cold discourage and let cool. Cucumber peel, along chop into four pieces and chop into pieces. Clean the spring onions, chop underwater washing and rings.

Crush melon in half, remove seeds, cut out from the pulp balls. Clean herbs in water, pat dry, pluck leaves from the stems and finely shred.

Vinegar, mustard, citrus juice, salt and pepper. Propose including oil. Tortellini, spring onions, melon, cucumber, herbs and salmon layers in a bowl and top with vinaigrette a few splashes.

Mexican layer salad with tortilla chips

Serves 8-10 meals

750 grams chicken fillet

Salt and freshly ground pepper

1 pinch Edelsüßpaprika

2 tablespoons oil

2 packs so around 200 grams) sour cream

2 tablespoons fruit vinegar

120 milliliters of milk

200 grams of cheddar cheese (piece)

2 cans so to the 425 milliliters) kidney beans

1 can (425 milliliters) Corn on the Cob

4 tablespoons tomato chili sauce "Texicana Salsa" (bottle)

500 grams of tomatoes on the vine

1 ripe avocado

2 tablespoons lime juice

1 dash Tabasco

1 small iceberg lettuce

75 grams of tortilla chips

The preparation sequence

Clean chicken fillet in water, pat dry. Season with salt, pepper and paprika. In the hot oil all around so the. Sauté 10 minutes. Let cool down.

Sour Cream, vinegar and milk until smooth. Season with salt and pepper. Cheese rub coarse. Beans and corn, rinse and let dry. Both mix with tomato chili sauce.

Tomato underwater washing and dice. Chop avocado in half, stone, loose flesh from the peel and dice. Instant mix with tomato and lime juice. Season with salt and Tabasco.

Clean salad, shred underwater washing and in strips. Shred chicken into slices. Prepared ingredients in a large glass bowl layers, while each layer with sour cream dressing a few splashes on it. Mind. 6 hours or refrigerate overnight. Before serving, sprinkle with chips.

Layer salad with Parma ham, radishes and beetroot sprouts

Serves 4 meals

1 teaspoon + 5 tablespoons good oil

10 slices of Parma ham

150 grams of seedless grapes (for example, green and blue)

2 tablespoons walnut kernels

2 Mini-Romans salads

3 tablespoons white balsamic vinegar

4 teaspoons fig mustard

Salt and freshly ground pepper

1 pinch of sugar

200 grams Tête-de-Moine cheese into florets (from the cheese counter)

15 grams of mixed sprouts (for example, radishes and beetroot sprouts)

The preparation sequence

Strikeouts and Heat a frying pan with 1 teaspoon of oil. Ham slices fry crispy on each side. Removing, allow to dry on paper towels.

Clean grapes in water, pat dry of two words. Nuts chop coarsely. Romaine lettuce clean, clean water, spin dry and chop into strips. Break ham into bite size pieces.

For the vinaigrette vinegar, mustard, salt, pepper and 1 pinch of sugar mix, 5 tablespoons of oil hit underneath.

For the salad layer alternately romaine lettuce, cheese florets, grapes, nuts and ham layers on four plates or in small glass bowls. Between each layer a little vinaigrette drizzle so the. Let soak 30 minutes cold.

Read sprouts, clean water, allow to dry and place on the salad.

Layer salad with steak strips

Serves 4 meals

3 beef steaks so the so the. 200 grams)

7 tablespoons sunflower oil

Salt and freshly ground pepper

50 grams of pine nuts

4 slices of toast

2 tablespoons olive oil

2 cloves garlic

5 tablespoons white wine vinegar

1 teaspoon mustard

200 grams feta cheese

200 grams of dried soft tomatoes

200 grams of romaine lettuce hearts

120g baby spinach

Alufoil

The preparation sequence

Meat pat dry. Heat 2 tablespoons of sunflower oil in a frying pan. Steaks in from each side so the. Sauté 3 minutes vigorously, season with salt and pepper, remove, wrap in foil and let it rest.

Roast pine nuts in a frying pan without fat until golden brown, remove and let cool. Debarking bread and chop into cubes. Heat olive oil in a frying pan. Dice therein roast until golden brown over medium heat. Remove and let cool.

Meanwhile, peel the garlic and chop finely. Vinegar, mustard, garlic, salt and pepper. 5 tablespoons sunflower oil embezzled.

Feta into cubes chop, chop tomatoes small. Romaine lettuce clean, hurl underwater washing and dry. Read spinach, hurl underwater washing and dry. Take steaks from the foil and crush into strips.

Lettuce, feta, tomatoes, pine nuts, meat and spinach layers in a bowl. Pour vinaigrette and sprinkle croutons.

Apple and carrot salad layer

Ingredients for 10-12 meals

1 Perennial celery (so to the. 400 grams)

500 grams of carrots

3 apples (eg.B. Cox Orange as to the. 600 grams)

Juice of 2 lemons

Salt and freshly ground pepper

9 tablespoons oil

1 bunch of chives

500 grams of sour cream

250 grams Mayonnaise

120 grams of hazel leaves

The preparation sequence

Clean or peel celery and carrot, clean water. Chop celery into very fine slices. Carrots grate coarsely. Peel, core and grate coarsely also apples.

Apples, carrots and celery isolated a bowl in each. Season with each 3 tablespoons citrus juice, salt and pepper. The 3 tablespoons oil while stirring.

Chop chives underwater washing and in small rings. Sour cream and mayonnaise until smooth. Season with salt, pepper and so the. 3 tablespoons citrus juice to taste.

Apples, carrots and celery in twelve glasses so the. 280 milliliter) or monolayer in a large bowl. Sour cream spread on it. Sprinkle with hazelnut flakes and chives. Put Max. 3 hours cold.

Gyros-layer salad with tzatziki yogurt dressing

Ingredients for 8 meals

600 grams pork cutlet

8 tablespoons olive oil

1 teaspoon dried thyme

2 teaspoons paprika Edelsüß

1 package (300 grams) frozen green beans

1 onion (so to the. 350 grams)

500 grams of cabbage

1 cucumber (as to the. 300 grams)

8 tomatoes (120 grams)

500 grams of whole milk yogurt

3 teaspoons curry powder

1 untreated organic lemon (zest)

1 pinch tzatziki Spicesalt

Salt and freshly ground pepper

The preparation sequence

Clean meat in water, pat dry and chop into strips. 4 tablespoons of oil with thyme, pepper and paprika mix. Mix with the meat and marinate for at least 30 minutes. Beans in boiling salted water so the. 7 minutes simmer, cooking drain, and dry leave.

Peel onion, chop coarsely. Clean cabbage, clean water, shred into four pieces and shred into fine strips or planing. Clean cucumber, clean water, along chop into four pieces and chop into cubes. Clean tomatoes, mince underwater washing and sliced.

Yogurt, curry, 4 tablespoons oil and lemon zest together and season with tzatziki seasoning salt. Meat on a hot griddle around so the. Golden brown fry 5 minutes, this season with salt.

Half of the chopped onion so to. Fry for 2 minutes. Both season with salt and pepper. Other onions, cabbage, cucumber, tomatoes, beans and Gyros layers in a large bowl and pour over the dressing.

Egg-layer salad with yoghurt herb dressing

Serves 4 meals

4 eggs (size M)

2 heads (as the. 150 grams) mini-Roman salad

4 large tomatoes (so to the. 150 grams)

1 can (446 milliliters) pineapple into slices

4 green onions (35 grams)

1 bunch (75 grams) mixed herbs (eg. As parsley, dill)

250 grams of low-fat salad cream (4.9% fat)

2 tablespoons citrus juice

150 milliliters of milk

Salt and freshly ground pepper

1 pinch of sugar

8 slices (15 grams) Baguettebrot

The preparation sequence

Eggs in boiling water so the. Boil for 10 minutes hard. Clean salad, shred underwater washing and in strips.

Clean tomatoes in water, clean and chop into slices. Pineapple pat dry, chop slices horizontally into two halves. Drain eggs, rinse with cold water, peel and chop the egg slicer into slices.

Clean spring onions, and mince underwater washing diagonally into thin rings. Clean herbs in water, pat dry, remove coarse stems. Herbal Mince. Something chopped herbs for embellishing aside.

Salad cream, citrus juice and milk mix, season well with salt, pepper and a little sugar. 30 grams of herbs under the dressing lift. Miscellaneous herbs with green onion mix, so to. 2 tablespoons aside.

Lettuce, tomatoes, eggs, spring onion and herb mixture, pineapple alternately layers into a glass bowl, while in between with dressing a few splashes on it. Toughened For the final layer, tomatoes and eggs in circle.

In the middle of the circle to give the rest of the spring onion and herb mixture. Give rest dressing in a small bowl and sprinkle with remaining herbs. The rich bread with it.

Ceasar's salad with chicken

Ingredients for 6-8 meals

800 grams chicken fillet

5 tablespoons olive oil

Salt and freshly ground pepper

6 eggs (size M)

3 thick slices of white bread

3 Mini-Romans salads

2 cloves garlic

500 grams of creamy whole milk yogurt

125 grams Mayonnaise

1-2 tablespoons citrus juice

120 grams of Parmesan (piece)

The preparation sequence

Pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat fry until golden brown on each side for 4-5 minutes. Season with salt and pepper, remove. Eggs in boiling water so the. Boil for 10 minutes hard. Then rinse with cold water and leave to cool.

White bread into cubes crush. Heat 3 tablespoons oil in a skillet. Roast bread cubes in it until golden brown while turning. Leave to dry and remove on paper towels. Clean salads, clean water, coarsely chop into pieces and throw dry. Peel garlic and finely shred. Yogurt, mayonnaise and garlic mix. Season with salt, pepper and lemon juice.

Peel eggs and chop into slices. Shred chicken fillet into thin slices. Planing cheese into thin chips. All salad ingredients alternately layers in a large salad bowl and drizzle some sauce each case between the individual layers. Or a ring springform pan rim (so to the. 24 cm diameter) put on a pie plate and the salad layers into the mold. Serve with remaining sauce.

Crisp layer salad with beef strips sharp

Serves 4 meals

400 grams of sour cream

4 tablespoons milk

4 tablespoons wine vinegar

1 tablespoon coarse mustard

1 tablespoon medium mustard

1 tablespoon honey

Salt and freshly ground pepper

1 cucumber

400 grams of carrots

1 head iceberg lettuce

400 grams Sirloin steak

1 medium onion

1 tablespoon sunflower oil

1 teaspoon sambal Oelek

The preparation sequence

Stir sour cream For the sauce, milk, vinegar, mustard and honey. Season vigorously with salt and pepper.

Clean cucumber in water, clean and chop into slices. Carrot peel, grate under water washing and in strips. Clean salad, shred underwater washing and in strips. Clean meat in water, pat dry and chop into strips. Onion peel and chop into rings.

Heat oil in a frying pan. Meat while turning so to the. Sauté 4 minutes vigorously. After 3 minutes, add onion rings. Season with salt and Sambal-Oelek.

Toughened salad ingredients alternately in a high Salatschale

Fruit salads - Recipe Ideas for Power fruits in bowl

Fresh fruit salads are real vitamin bombs: Fruity, sweet, tasty and healthy. All this is fruit salad. whether as a refreshing summer snack, healthy breakfast, or delicious dessert, fruit salad has many variants. We all love fruit salad - especially in summer, because there are fruits in abundance! But also in spring, autumn and winter can be combined from the seasonal fruit a delicious fruit salad. Simply the favorite fruit mince small and Improve your mood with chopped nuts, chocolate sauce, vanilla cream or yogurt. Especially in the winter is to eat lots of fresh fruits to develop sufficient defenses against colds. Normally you would just a piece of fruit, such as an apple or a pear to eat. By appetizing focused fruit salads but they arrived too strong and so gets a satisfying fashion a few extra vitamins. But even in the summer well-chilled fruit salads with fresh garden fruits are highly sought after. One can pur fruit salads, serve with custard or ice on the dish and bring to the table. Very decorative are also hollowed melons, in which fruit salads. In a cold buffet fruit salads should not be missed. Fruit salad is also the perfect companion to waffles and crepes. Browse through the great recipe ideas and get inspired!

Fruit salad with carambola and orange liqueur and cream

Serves 4 meals

1 organic lemon

2-3 tablespoons of honey

2 medium oranges

2 ripe kiwifruit

250 grams of blue grapes (eg.B. seedless)

250 grams of green grapes (eg.B. seedless)

3 carambola (starfruit)

2 medium bananas

4 tablespoons Paranusskerne

150 grams whipped cream

2-3 tablespoons orange liqueur (eg.B. Cointreau)

The preparation sequence

Rub lemon hot water washing and dry under. Peel rub fine. Shred lemon in half and squeeze. Honey, citrus juice and shawls mix.

Orange peel so that the white skin is completely removed. Shred oranges in half and chop into slices. Kiwis Peel and chop into slices. Clean grapes in water, pat dry and pluck from the stems. Possibly crush grapes in half and remove seeds. Mince carambola underwater washing and sliced. Banana peel and chop into pieces. Prepared fruits and mix 2/3 of honey marinade carefully.

Mince Brazil nuts coarsely and fry in a frying pan without fat. Remove nuts and let cool.

Cream until stiff, fold in liqueur at the end. Distribute fruits on a plate and sprinkle with toasted Brazil nuts. Give Cointreau cream as blots on it and with Honey Other marinade a few splashes plan.

Fruit salad with vanilla quark and almonds

Ingredients for 1 serving

5 grams of flaked almonds

1 small kiwi (as the. 50 grams)

40 grams of dark grapes

1 small banana (so to the. 125 grams)

1 small apple (as the. 125 grams)

120 grams Magerquark

3 tablespoons milk

2 teaspoon of honey

1/2 packet of bourbon vanilla sugar

The preparation sequence

Roast almonds in a frying pan without fat, remove.

Peel kiwi and chop into pieces. Grapes divided into two parts under water washing. Banana peel and chop into slices. Clean apple in water, chop in half. Use a half elsewhere. Eliminate core housing from the other half. Chop apple into slices. Mix fruit in a bowl.

Quark, milk, honey and vanilla sugar Mix well with a whisk. Serve vanilla curd and fruit salad and bring to the table. Sprinkle with toasted almonds.

Fruit salad with pistachio nuts and maple syrup

Serves 4 meals

1 apple

2 bananas

Juice of 1/2 lemon

1/4 papaya (so to the. 250 grams)

1/4 pineapple (so to the. 250 grams)

1 Kaki fruit

20 grams of pistachios

4 teaspoons maple syrup

The preparation sequence

Clean apple in water, chop into four pieces, remove seeds and chop into cubes. Banana peel and chop into slices. Giving fruit in a bowl and top with citrus juice a few drops. Papaya peel, detach seeds with a spoon. Eighths pulp and chop into slices.

Peel pineapple, chop into four pieces and the woody stalk cut out. Chop pineapple into pieces. Kaki Peel and chop small. Pistachios crush in a mortar.

Mix apple, banana, papaya, pineapple and persimmon in a bowl. Divide between 4 bowls. Depending 1 teaspoon maple syrup pour over it and sprinkle with pistachios.

Buttermilk waffles with fruit salad and lemon yogurt

Serves 4 meals

125 grams of butter or margarine

50 grams of sugar

1 pinch of salt

2 packets of vanilla sugar

3 eggs (size M)

250 gram spelled flour (Type 630)

1 slightly heaped teaspoon of baking soda

300 milliliters buttermilk

1 untreated organic lemon

500 grams of whole milk yogurt

50-75 grams of liquid honey

1 kg fruit (z. B., summer plums, nectarines apricots and blackberries)

1 tablespoon powdered sugar

Lemon for decoration

Oil for the waffle maker

The preparation sequence

Fat, sugar, salt and 1 packet of vanilla sugar until creamy with the whisk of the hand mixer. Eggs one with stirring. Flour and baking powder, alternately stir in the buttermilk. Dough so the. Allow to swell for 20 minutes.

Thoroughly rub lemon under water washing and drying. Peel rub fine. Shred lemon in half and squeeze juice. Yogurt, lemon zest, honey and 2 tablespoons citrus juice mix.

Read blackberries, let gently under water wash and dry. Clean plums, nectarines and apricots in water, chop into two halves, detach stones and chop flesh into columns. Mix fruit, citrus juice and remaining subsets 1 packet vanilla sugar.

A rectangular waffle iron (12 x 21 cm) heat, very thin auspinseln with oil. Give 2-3 tablespoons batter onto the center of the rectangles and easily pass to the outside. Successively in each so the. 2 minutes bake 12 waffles until golden. Waffles lightly dust with icing sugar.

Serve The two waffles with a dollop of yogurt and some fruit salad on plates and bring to the table. Possibly decorate with lemon balm. Miscellaneous waffles, yogurt and fruit salad to rich.

Fruit cocktail with mascarpone chocolate foam

Serves 4 meals

1 large orange

The 60 gram light and dark, seedless grapes

1 small apple

1 small banana

2-3 tablespoons orange liqueur

2 teaspoons sugar

50 grams of dark chocolate

75 grams whipped cream

150 grams mascarpone

1 packet of vanilla sugar Bourbon

The preparation sequence

Orange peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separation membranes. Press juice from the separation membranes in a bowl.

Grapes divided into two parts under water washing. Clean apple in water, chop in half, remove seeds. Chop apple halves into small pieces. Banana peel and chop into slices. Mix fruit with orange liqueur and 1 teaspoon sugar.

Melt chocolate over a hot water bath, let cool lukewarm. Fill fruit salad in 4 glasses.

Beat cream semi-rigid. Mascarpone, vanilla sugar and 1 teaspoon sugar Mix with a whisk of the hand mixer. Cream. Lift Liquid chocolate streaky under the mascarpone cream and enter immediately into the glasses on the fruit salad.

Fruit salad with coconut yoghurt cream

Serves 4 meals

120 grams of Physalis (Cape gooseberry)

2 ripe kiwifruit

1/4 pineapple

1 ripe mango

200 milliliters of orange juice

120 grams of whipping cream

150 grams of coconut yogurt (3.5% fat)

2 stalks lemon balm

toasted coconut flakes (for sprinkling)

The preparation sequence

Physalis, except for something clean to decorate, disassemble underwater washing into two parts. Kiwis and pineapple peel. Chop pineapple into four pieces and cut out woody center. Mango from stone crushing and peel pulp. Pineapple, mango and kiwi slices and marinate with chop in orange juice.

Beat cream semi-rigid with the whisk of the hand mixer. Fold in yogurt. Melisse in clean water, shake dry, pluck leaves from the stems and chop into strips.

Serve fruit salad with coconut cream on plates and bring to the table. With coconut and lemon balm sprinkle and decorate with remaining Physalis.

Crêpes with chocolate sauce and fruit salad

Serves 4 meals

75 grams of dark chocolate

150 grams whipped cream

10 grams of butter

75-120 milliliters of milk

50 grams of flour

1 egg (size M)

1/2 Mango

2 ripe kiwifruit

2 small bananas

125 grams of raspberries

1 tablespoon citrus juice

1 tablespoon liquid sugar

3-4 tablespoons flaked almonds

1 teaspoon powdered sugar

Oil for frying pan

The preparation sequence

Chocolate chop coarsely. Cream warm, remove from heat and melt the chocolate in it. Melt the butter. Milk, flour and butter Mix into a smooth dough. Stir egg. Dough so the. Allow to swell for 15 minutes.

Peel mango, kiwi and banana and chop small. Raspberries picked. Fruit, citrus juice and liquid sugar.

A nonstick skillet (so to the. 18 cm diameter) streak with oil. Give 1/4 of the dough in the frying pan and sprinkle with 1/4 of the almonds. After so to. Call two minutes Crêpe and again so the. Sauté 2 minutes. Bake Removing and 3 more crepes as well.

The crepes to fold triangles and fill with fruit salad. Arrange crepes, dust with icing sugar and top with chocolate sauce a few drops.

Fruit salad with mascarpone cream stracciatella

Serves 4 meals

2 tablespoons liquid honey

7 tablespoons orange juice

400 grams of seedless grapes (eg.B. grün and blue)

3 small bananas (so to the. 500 grams)

120 grams of milk chocolate with

Honey Almond Nougat (z.B. "Toblerone")

125 grams mascarpone

1 tsp vanilla

1-2 tablespoons sugar

120 grams of whipping cream

Mint for decoration

The preparation sequence

Honey and 5 tablespoons orange juice mix. Clean grapes in water, pat dry, pluck from the stems of two words. Banana peel and chop into thick slices. Fruits and honey orange juice mix so to. Let steep 15 minutes.

From then to the. Deduct 1/4 of the chocolate with a vegetable peeler curls. Other chocolate chop finely. Mascarpone with 2 tablespoons 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 into bite-size pieces.

Peel kiwi and chop into pieces. Crush lime in two halves, express and measure 2-3 tablespoons juice. All pieces of fruit with lime juice and sugar mix, let 20 minutes.

Roast grated coconut in a skillet light brown without fat.

Just before serving, beat coconut yoghurt and milk froth with the churning of the hand mixer or a whisk.

Distribute coconut sauce over the salad and sprinkle with the toasted coconut.

Colorful fruit salad with yogurt elderberry

Serves 4 meals

250 grams of strawberries

2 nectarines (125 grams)

1 banana (150 grams)

125 grams of blueberries

250 grams of yogurt (1.5% fat)

3 tablespoons elderflower syrup (homemade or purchased)

The preparation sequence

Carefully clean strawberries in a bowl with cold water in the water, remove and allow to dry on paper towels. Then clean and chop into four pieces.

Clean nectarines in water, wipe dry, chop in half and stone. Shred pulp into thin columns.

Carefully clean blueberries in a bowl with cold water in the water, remove and allow to dry on paper towels.

Banana peel, chop in half lengthwise and chop into slices. Enter with strawberries, nectarines and blueberries in a bowl and mix gently.

Yogurt and elderflower syrup in a small bowl until smooth and serve the fruit salad on the plate and bring to the table.

Exotic fruit salad with piña colada granita

Ingredients for 6 meals

120 grams of cane sugar

2 limes

400 milliliters of coconut milk (9% fat)

150 milliliters of pineapple juice

1 mango (so to the. 400 grams)

1 pineapple (so to. 1 kg)

1 small papaya (so to the. 300 grams)

2 Tamarillos (tree tomato)

2 tablespoons dark rum as desired (also non-alcoholic rum)

The preparation sequence

Heat sugar with 120 milliliters of water once. Cook 1 minute bubbly and then allow to cool completely. Crush lime in half and squeeze.

Coconut milk, sugar syrup, 2 tablespoons lime juice and pineapple juice mix.

The milk mixture into a shallow baking dish or bowl and pour for as the. Place in the freezer for 4 hours. Once it starts to freeze at the edges, stir every 15 to 30 minutes vigorously with a fork. Keep for further use in the freezer.

Peel mango, chop flesh sliced from the stone and roughly chop. Pineapple peel. chop into four pieces and remove the stalk; Flesh also roughly chop.

Papaya peel, chop in half, remove seeds and chop coarsely. Tamarillos peel and chop into slices.

2 tablespoons lime juice, if appropriate mix with the rum and mix with the fruit in a bowl. Infuse for 30 minutes. Serve fruit salad with ice (Granita) on the plate and bring to the table.

Orange bulgur with fruit salad

Ingredients for 2 meals

120 grams bulgur

1 large organic orange (250-300 grams)

½ teaspoon canola oil

1 small apple (as the. 125 grams)

1 small bulb (so to the. 125 grams)

120 grams of grapes

1 fresh fig

1 small banana (so to the. 125 grams)

½ lime

2 teaspoons maple syrup

The preparation sequence

Give bulgur in a bowl. Scald with 120 milliliters of boiling water and let soak for about 5 minutes.

Meanwhile clean Orange in water, wipe dry and grate the peel finely. Orange crush into two halves, express and measure 120 milliliters of juice. Mix juice, peel and rapeseed oil with a fork under the swollen bulgur.

Apple, pear, grapes and fig pat dry under water and washing. Mince pear and apple into four pieces and remove seeds. Crushing grapes in half and remove seeds may, peel the banana. Crushing all fruits into bite size pieces.

Squeeze the half lime and mix the juice into a small bowl with the maple syrup. Pour over the fruit, mix everything and let 8-10 minutes. Serve with the orange Bulgur and arrange on a plate and bring to the table.

Creamy yogurt rice with fruit salad

Ingredients for 2 meals

120g basmati rice

2 oranges (so to the. 400 grams)

200 grams of yogurt (1.5% fat)

1 teaspoon honey

1 small apple (as the. 125 grams)

1 small banana (so to the. 125 grams)

1 small kiwi

1 tablespoon sunflower seeds

The preparation sequence

The basmati rice in 200 milliliters of boiling water so the. 10 minutes covered a simmer, cooking. Let cool down.

Meanwhile chop 1 orange in half and squeeze out the juice. Yogurt, honey and orange juice mix.

The Orange Peel 2 so thick that the white skin is also removed.

Orange segments cut out from the separation membranes, to this emerging field and juice stir among the yogurt.

Clean apple in water, wipe dry, chop into four pieces and remove seeds. Peel banana and kiwi fruit. Fruit into cubes and mix.

Sunflower seeds fry in a frying pan without fat.

Stir rice with the yogurt. Fruit salad with sunflower seeds and sprinkle harmful in yogurt rice on the plate and bring to the table.

Curdled milk and almond cream with fruit salad

Ingredients for 6 meals

6 sheets of gelatin (or agar)

500 milliliters sour milk

4 tablespoons of almond syrup

150 milliliters of milk (1.5% fat)

125 grams of cane sugar

175 milliliters of whipped cream

2 small apples

2 small bulbs

1 Orange

125 grams of grapes

½ honeydew melon

1 lemon

2 tablespoons liquid honey

3 stalks of mint

The preparation sequence

Soak the gelatine for 10 minutes in cold water.

Curdled milk and almond syrup mix. Heat milk and sugar in a saucepan, Cauldron or other vessel once. Remove from heat or hot plate and stir until the sugar has dissolved.

The gelatine and dissolve in the hot milk. Allow to cool slightly and stir curds under the syrup.

Cream until stiff and fold in portions under the curd mixture. 6 ramekins (150 milliliter), rinse with cold water. Curdled milk and cream and pour cold mass for 3 hours make.

Clean apples and pears in water, wipe dry, chop into four pieces, remove seeds and chop into slices. Orange peel so that all white skin is removed. The flesh into pieces shred.

Clean grapes thoroughly in water and dry well be broken down into two parts. If necessary, remove seeds. Core melon with a spoon, peel and chop into small pieces. Express and measure 2 tablespoons lemon juice.

Mix all prepared fruits in a bowl with the honey and citrus juice. Clean mint in water, shake dry and pluck off the leaves.

The molds briefly in hot water and plunge the creams on plate. With mint leaves decorate and serve with the fruit salad on the plate and bring to the table.

Quinoa quark pudding with fruit salad

Serves 4 meals

150 grams of quinoa

120 milliliters of milk (1.5% fat)

2 organic oranges (so to the. 200 grams)

2 eggs (size M)

1 tablespoon brown sugar (so to the. 20 grams)

500 grams Magerquark

½ teaspoon cinnamon

½ teaspoon ground ginger

liquid sweetener (as desired)

1 teaspoon germ oil

2 tablespoons raisins

2 kiwis

1 apple (as the. 200 grams)

2 bananas (so to the. 200 grams)

The preparation sequence

Give quinoa in a sieve, rinse with hot water and allow to dry. With 200 milliliters of water and heat the milk in a saucepan, Cauldron or other vessel once and covered at low heat for 15 minutes a simmer, cooking. On the off oven covered for another 5 minutes to swell. Then in the open cooking pot, let cool cooking vat or other vessel.

While the quinoa cooks, wash, wipe dry and rub about ¼ cup finely of the organic orange hot.

Separate the eggs and egg whites give in a high vessel. Until stiff With the whisk of the hand mixer and thereby allow the sugar gradually trickling in.

Quark and yolks with quinoa stir. Season with grated orange peel, cinnamon and ginger. The stiffly beaten egg whites fold in and season as desired with a sweetener.

A shallow baking dish (so the. 1.5 liters) fat with the oil and pour in the quinoa-quark mass. In the heated, preheated oven at 200 ° C (180 ° C with convection in gas: knob to position 3) bake about 30 minutes.

Meanwhile Peel both oranges so thick that everything white is removed. The fruit fillets between the separating skins cut out and collect the juice in a bowl. Add orange segments. Chop coarsely and also raisins in the bowl.

Kiwis Peel, chop in half and crush in columns. Clean apple in water, wipe dry, chop into four pieces, remove seeds and chop into fine columns also. Both under the orange segments lift.

Peel the bananas, chop into slices, also enter into the bowl and let soak everything about 10 minutes. Arrange the fruit salad for quinoa quark pudding on the plate and bring to the table.

Coconut rice pudding with fruit salad

Ingredients for 6 meals

1 organic lemon

1 liter of coconut milk (9% fat)

1 pinch of salt

500 grams of short-grain rice

150 grams of liquid honey

50 grams coconut flakes

1 ½ kilograms mixed seasonal fruit (for example, orange, pineapple, melon, berries, plums, peaches, kiwi, grapes)

The preparation sequence

Wash lemon in hot water, wipe dry and cut the shell lightly with a potato peeler in spirals. Shred lemon in half and squeeze.

In a large saucepan, Cauldron or other vessel 1 bring gallons of water, coconut milk, 1 pinch of salt, rice and lemon zest to a boil. Covered at low heat for about 30 minutes simmer, boil, stirring occasionally.

Lemon zest Remove. Attract honey and coconut flakes to the rice and transfer to a bowl. Allow to cool for about 40 minutes and then covered for at least 1 hour chill.

Meanwhile, clean the fruit in water, clean, Peel and core, if necessary. Larger fruit mince in half or crush into four pieces and chop into bite size pieces.

Mix all the fruit in a large bowl and top with the citrus juice a few drops.

Stir the coconut rice pudding again (if it is very strong, possibly a little water or fruit juice) stir and serve with the fruit salad on the plate and bring to the table.

Party skewers - Recipe Ideas for celebration joyful Sticks

Welcome on every buffet: Party skewers look great and can be eaten without a knife and fork thanks skewers. The ingredients you can recombine again and again: party skewers of meat and vegetables, with cheese and fruit, fish and pasta - or all together?

Delicious for party skewers are different dips, for example, salsa, cheese or peanut sauce. But beware: Put your ingredients firmly on the party skewers so that individual vegetable or meat pieces do not slip into the sauce bowl. For the recipes you can as desired party skewers made of wood, use party skewers made of metal or plastic skewers Party.

Hack skewers with Bananendip

Serves 4 meals

1 can of sweet corn (212 grams; 140 grams drained)

1 small onion

125 grams of red pepper

450 grams of mixed minced meat

2 tablespoons breadcrumbs

1 egg (size M)

Salt and freshly ground pepper

3 tablespoons oil

2 ripe bananas

2-3 tablespoons citrus juice

250 grams of salad cream

200 grams of whole milk yogurt

1-2 teaspoons curry powder for dusting + something

To decorate parsley and mint

The preparation sequence

Allow to dry corn. Peel onion and chop finely. Clean peppers, chop underwater washing and cut into small cubes. Hack knead with breadcrumbs, egg, corn, onion and peppers. Season with salt and pepper. Forms 12 oblong meatballs from it and stuck on each 1 wooden skewer.

Heat oil in a frying pan. Hack skewers portions fry around. Remove and put in an ovenproof dish. In the heated, preheated oven Electric stove: 175 ° C / with convection: 150 ° C / at gas mark 2) so the. Simmer 15 minutes, cooking.

Meanwhile, peel bananas. A 1/2 banana sliced crush. Miscellaneous banana into small cubes. With citrus juice a few drops on it. Banana cubes mix with salad cream, yogurt and curry. Season with salt and pepper. Remove skewers, garnished with parsley Serve on a plate and bring to the table. Bananendip with banana slices and mint garnish. With a bit of curry powder dust, rich to the skewers.

Two kinds of toast rolls

Serves 4 meals

4 slices of sandwich toast

1 clove garlic

5 stalks chives

5 stems of parsley

50 grams of roasted pickled red peppers

125 grams of double cream cheese

Salt and freshly ground pepper

Cling film

Wooden skewers

The preparation sequence

Toast bark cut. Peel and chop garlic. Shake chives and parsley underwater washing and dry. Chives into rings and chop chop parsley leaves finely. Allow to dry peppers and dice finely.

Stir cream cheese smooth, season with salt and pepper. Shred cheese mass into two halves. Mix in a half herbs and garlic, mix peppers in the other half.

Each slice of toast between the film set, roll flat with cake roll. Two slices with herb cream cheese Brush, Brush two slices with pepper cream cheese. Roll slices of toast tight and wrap tightly in foil. Roles so to. 30 minutes chill.

Remove plastic wrap and roll in so the. 1 cm thick slices shred. Stuck on wooden skewers and serve in glasses and bring to the table.

Steakspießchen with Pflaumendip

Serves 4 meals

2 beef steaks (so to the. 300 grams)

Tablespoons soy sauce 2-3

1 teaspoon brown sugar

3-5 tablespoons of oil

1 shallot or small. onion

120 grams of tomato ketchup

75 grams Plum

½-1 teaspoon Samba Oelek

Salt and freshly ground pepper

1 pinch of sugar

120 grams of mixed salad leaves (eg.B. rocket and lamb's lettuce)

2 tablespoons white balsamic vinegar

1-2 tablespoons sesame

Wooden skewers

The preparation sequence

Steaks pat dry, chop into small cubes and place on skewers. Soy sauce, brown sugar and 1-2 tablespoons of oil mix. Coat the skewers so. Covered as the. 30 minutes chill.

Peel shallots, chop. Stir with ketchup, plum and sambal oelek. Season with salt and sugar. Clean salad, leave under water wash and dry. Devious For the marinade of vinegar, 1 pinch of sugar, salt, pepper and 1-2 tablespoons of oil.

Sesame golden brown in a frying pan roast and remove. Heat 1 tablespoon of oil in the frying pan. Skewers fry around 2-3 minutes. Sprinkle with sesame seeds and removing.

Salad and marinade mix and spread on four plates. Meat skewers on dish and serve with the Pflaumendip on the plate and bring to the table.

Meatloaf skewers with custard

Serves as the. 20 piece

16 eggs (size M)

4 slices of farmhouse bread (so to the. 250 grams)

800 grams of meat loaf

2-3 tablespoons butter

2-3 tablespoons oil

1 bunch of parsley

200 grams Mayonnaise

200 grams of sour cream

Salt and freshly ground pepper

Wooden skewers

The preparation sequence

Cook eggs hard. Quenching, peel and let cool. Mince bread each in 4-5 pieces. Meatloaf only into thick slices, then in the so. 20 pieces shred.

Heat butter in a large skillet. Bread is toasting golden brown on each side. Meatloaf in hot oil on each side until golden brown.

Parsley underwater washing and finely shred. Some parsley for embellishing aside. Eggs shred. Mix with mayonnaise, sour cream and parsley. Season with salt and pepper custard.

Pieces of bread with a little custard Brush. Meatloaf on pinning and sprinkle with remaining parsley. Other rich custard to.

Shrimp skewers with mango chutney

Serves 4 meals

1 small onion

1 large ripe mango

½-1 red chilli

3-4 tablespoons oil

3-4 tablespoons light balsamic vinegar

1-2 tablespoons honey

Salt and freshly ground pepper

24 shrimp (as fresh or freezer to 500 grams;. Headless shell)

3-4 stalks of basil

8 wooden skewers

The preparation sequence

Onion Peel and very finely dice. Mango peel. Pulp from the stone crushing and also chop very finely. Chili cut lengthwise, remove seeds, chop finely and wash under water.

Heat 1 tablespoon oil. Onion and chilli fry it. Mango cubes so the. Sauté 2 minutes. Stirring occasionally. Vinegar and Honey stir. Simmer another 2-3 minutes. Season with salt and pepper. Let cool chutney.

Frozen shrimp thaw. Peel shrimp, Enddärmen, polka dots underwater washing and dry. In each case 3 shrimp stuck on 1 skewer.

Heat 2-3 tablespoons oil. Shrimp skewers fry around 3-4 minutes. Season with salt and pepper. Basil underwater washing and, until something shred into strips. Under the chutney stir. Arrange everything and bring to the table. Garnish with basil.

Turkey and mango skewers

Ingredients for 6 meals (12 spears)

600 grams of turkey breast

2 tablespoons olive oil

Salt and freshly ground pepper

150 grams of mushrooms

200 grams cherry tomatoes

1/2 Mango (so to the. 250 grams)

12 cocktail sticks

The preparation sequence

Clean meat in water, pat dry and chop into bite-size cubes. Heat 1 tablespoon oil in a skillet. Meat fry around 4-5 minutes brown, season with salt and pepper. Clean and clean mushrooms. Remove the meat and let it cool.

Add 1 tablespoon oil and mushrooms in the skillet. Mushrooms with swirling as to the. Golden brown fry 5 minutes. Meanwhile pat tomato underwater washing and dry. The tomatoes into the skillet over high heat and so the. Fry for 1 minute. Season with salt and pepper, remove and let cool.

Meanwhile Mango peel, pulp from the stone crushing and dice. Mango, meat, mushrooms and tomatoes on cocktail skewers, arrange on a plate and decorate with rosemary. Samba Oelek rich now.

Chicken satay skewers with peanut dip

Ingredients for 8 meals

4 chicken fillets (so to the. 150 grams)

2 red chillies

150 milliliters + 3-4 tablespoons oil

2 tablespoons + some sambal oelek

Soy sauce 2 tablespoons

2 tablespoons brown sugar

1 medium onion

1 clove garlic

1 organic lime

1 can (400 ml) coconut milk

150 grams chunky peanut butter

Salt and freshly ground pepper

16 metal skewers

The preparation sequence

Clean meat in water, pat dry and chop into a total of 16 long strips. Meat strips wavy stuck on metal skewers. Cut chilies lengthwise, remove seeds. Pods mince finely. 150 milliliters of oil, 2 tablespoons sambal oelek, soy sauce, half the chilli and sugar mix well and pour over the meat. Meat so the. 1 hour marinate, turning once.

Meanwhile, peel the onion and garlic and chop finely. Hot clean lime in water, tear shell in zest, finely shred. Crush lime in half, squeeze juice.

Heat 1 tablespoon oil in a saucepan, Cauldron or other vessel. Onion, garlic and remaining chilli fry it. Coconut milk and peanut butter admit heat once with stirring. Season with lime juice, shawls and some sambal oelek.

Heat 2-3 tablespoons oil in a large skillet. Satay skewers pour in 3 meals and cook 3-4 minutes per side. Season with salt and pepper. Peanut satay skewers to the rich.

Two things Kartoffelspießchen

Ingredients for 4-6 meals

750 grams small potatoes

200 grams of bovine Hüftsteak

some stems oregano and thyme

1 organic lime (zest and juice)

7 tablespoons oil

Salt and black pepper

1 glass (280 grams) small stuffed peppers

1 avocado (so to the. 200 grams)

120 grams of cooked ham (in wafer thin slices)

To decorate basil

Wooden skewers

The preparation sequence

Potatoes well under water and in boiling water so the. Simmer 15 minutes, cooking.

Clean meat in water, pat dry and chop into strips. Clean herbs in water, pat dry and mince until something oregano for decoration, small. Meat with herbs, lime peel and 1 tablespoon oil mix, season with pepper and chill.

Drain potatoes, cold scare and peel. Let cool down. Allow to dry peppers. Chop avocado in half, separate from the stone and out of the shell. Sliced shred and chill with a few drops of lime juice on it.

4 tablespoons of oil in portions heat in a frying pan. Potato fry portions golden brown. Season with salt. Let dry on paper towels. Heat 2 tablespoons oil in a skillet, fry meat for 2-3 minutes under contact. Season with salt.

On half of the potatoes impale ham and peppers. Impale On the other half of meat and avocado. Garnish with oregano and basil beiseitegelegtem.

Potato Hack skewers with feta dip

Ingredients for 20 skewers

1 roll (the previous day)

10 small new potatoes

3-5 tablespoons of oil

coarse + fine salt and freshly ground pepper

2-3 tablespoons of Provence herbs

1 medium onion

400 grams mixed Hack

1 egg (size M)

2 teaspoons mustard

120 grams feta cheese

2 tablespoons Mayonnaise

200 grams of whole milk yogurt

3 teaspoons of seasoning "Dip Quick" herb and garlic "

To decorate basil

20 wooden skewers

The preparation sequence

Bread soak in water. Mince potatoes thoroughly under water and longitudinally into two halves. Cake baking sheet with 1-2 tablespoons of oil and sprinkle reap with coarse salt and 1-2 tablespoons of herbs. Potatoes with the cut surface it lay. In hot oven Electric oven: 175 ° C / with convection: 150 ° C / Gas at: knob to position 3) as to the. Bake 40 minutes.

Peel and chop onion. Bun express. Both with Hack, egg, mustard, 1 tablespoon of herbs, salt and pepper and knead. With moistened hands 20 round balls forms. In 2-3 tablespoons hot oil all around so the. Sauté 8 minutes.

For the dip Feta finely crumble. With mayonnaise, yogurt and "Dip Quick" -Würzmischung Mull. Meatballs and potatoes take out. A respective balls on a potato half gore. Decorate with Fetadip and basil.

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.

Sardine Happen

Serves 4 meals

1 small onion

1 tablespoon flour

2 tablespoons olive oil

1 pinch of salt

4 slices bacon (bacon)

4 small slices of olive bread or farmer

8 pickled sardines in olive oil

The preparation sequence

Onion peel and chop into thin rings. In flour and fry in hot olive oil ausfertigbacken golden yellow. Season with salt seasoning, let dry thoroughly on paper towels. Bacon crispy fry in frying fat.

Also let dry. Then fry the slices of bread in the frying fat per page crispy. Slices of bread with 1 slice of bacon, 2 sardines and some fried onions prove. If desired, with a little pesto a few splashes on it.

Tramezzini turrets

Serves 4 meals

1 stalk celery

1 small apple

1 tablespoon citrus juice

1 bunch of chives

200 grams Mayonnaise

1-2 teaspoons curry powder

Salt and freshly ground pepper

1 pinch of sugar

1 small head iceberg lettuce

12 slices of sandwich toast

250 grams of French rosé Ham

Wooden skewers

The preparation sequence

Clean celery, dice underwater washing and finely. Clean apple in water, coarsely grate the core housing and mix immediately with citrus juice. Chives in clean water, shake dry, chop into rolls. Celery, chives, apple mixture, mayonnaise, and 1 teaspoon curry powder mix with salt, pepper, curry powder and sugar to taste spicy.

Clean lettuce, clean water, possibly crushing into two halves, leaves solve individually from the head. Press 24 sheets flat. 4 smaller leaves as "dishes" set aside for serving. Use moreover salad otherwise. 8 slices of toast each with 1/2 tablespoon of apple cider cream Brush and cover with 1/8 each of ham and lettuce leaves each 3.

The 2 slices of toast took superimpose, each be assigned 1 unswept toast. Each sandwich diagonally at the 4 corners get stuck with wooden skewers. Crushing edges of the sandwiches, mince sandwiches into four pieces, arrange and bring to the table. Others cream in the blade shells inflict enough to do so.

Uitsmijter deluxe

Serves 4 meals

4 slices (22 grams) Brioche Sandwich

4 Kitchen finished plastered scallops (so to the. 22 grams)

20 grams of baby lettuce mix (z. B. Lamb's lettuce, beetroot leaves, arugula, spinach)

4 discs (so around the. 8 grams) Serrano ham

3 tablespoons oil

15 grams of butter

Salt and freshly ground pepper

The preparation sequence

For each sandwich with a dessert ring (6 cm diameter) 1 Ring gouge. Clean mussels in water, pat dry. Clean salad, leave under water and dry washing well. Mince ham slices in half and omit in a frying pan without fat, remove. Heat 1 tablespoon of oil in the frying pan. Add Briochetaler and fry golden brown on both sides, remove it.

Frying pan with a paper towel to wipe. Heat 1 tablespoon of oil and butter in the frying pan. Mussels in from each side so the. Sauté 2 minutes. Season with salt and pepper. 1 tablespoon oil heating in another frying pan. Open eggs and pour in gently. Sauté over low heat 1 1 / 2-2 minutes. Season with salt and pepper.

Depending on a Briochetaler, 2 pieces of ham, a few leaves of lettuce, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with salad.

Pan con tomate (bread with tomato Spanish style)

Serves 4 meals

2 large ripe tomatoes

1 clove garlic

salt and pepper

2 slices of serrano ham

4 anchovy fillets (glass)

8-10 kalamata olives

50 grams Manchego (piece)

3 tablespoons olive oil

2 large thick slices country bread (so to the. 120 grams)

The preparation sequence

Clean tomatoes in water, chop into chunks and mash with the hand immersion blender. Peel garlic, finely shred and stir. Season with a little salt and pepper.

Ham slices in half lengthwise. Anchovies rinse and pat dry. Olive stone and roughly chop. Planing cheese with a vegetable peeler into thin chips.

Heat oil in a frying pan. Slices of bread in toasting golden brown on each side, remove it. Brush with tomato. Each bread into 6 strips (so to. 3 cm wide) crush.

The 4 bread strips with ham, anchovies and cheese occupy. Anchovy bread, sprinkle with olives. Bread on the plate and garnish to good olive oil and sea salt rich.

Dumplings - recipe ideas with delicious fillings

Crispy on the outside, the inside filled tasty: Dumplings are a delicious snack between meals or on the party buffet. The internationally popular dumplings are called empanadas, wontons, dim sum, Pita or samosas. Dumplings are ready to bake puff, yeast dough, quark-oil dough, pasta dough or filo pastry. When filling the dumplings of the imagination knows no boundaries: meat, fish, all kinds of vegetables, olive, egg, cream cheese - enters what tastes!

Samosas with Mango lenses and sour dip

Ingredients for 12-16 pieces

375 grams + some flour

Salt and freshly ground pepper

1 teaspoon cumin seeds

1 teaspoon apple cider vinegar

120 grams of red lentils

1 small mango

1 small leek

1 chilli

4-5 stalks coriander

1 tablespoon oil

200 grams of sour cream

1.5 kg vegetable fat for frying

Cling film

The preparation sequence

For the dough 375 grams of flour, so the. Process 1 teaspoon salt, cumin, 1/4 liter of cold water and vinegar to the dough hook of the hand mixer into a smooth dough and cover with foil so the. Let stand at room temperature for 15 minutes.

So give the For the filling lentils in boiling water. Simmer for 10 minutes, allow to dry cooking. Mango peel. The pulp from the stone crushing and finely dice. Clean leeks, mince along in two halves, chop underwater washing and in half rings. Chili clean, clean water, along chop in half, remove seeds and chop. Clean coriander in water, shake dry and chop coarsely.

Heat 1 tablespoon oil in a skillet. Leek, chili and lenses so that therein. Sauté 2 minutes. Add mango and half cilantro. Season with salt and pepper. Let cool down. Mix For the dip sour cream and remaining coriander. Season with salt and pepper.

Roll out dough on a little flour thin (so to the. 20 cm diameter) Cut out 6-7 circles, thereby knead dough residue repeatedly, roll out and cut out. Chop circle into two halves. Circle borders brush with water. Each half of the bag forms. But just buckle side in the middle so that the edges slightly superimposed lobes. Seam squeeze so to. 11/2 tablespoons LinsenfüSettin g in the dough tgive üte. Open side firmly zusammendrübridges.

Cooking oil in a deep fryer or in a large saucepan, Cauldron or other vessel to 175°C heat. Dumplings in portions so the. Fry 4 minutes golden brown, turning once. Leave to dry and remove on paper towels. Hot or cold dish on the plate and bring to the table. Sour cream rich now.

Scampi en croute

Serves 4 meals

6 slices (45 grams; 10 x 10 cm) deep-frozen puff pastry

2 eggs (size S)

50 grams of pitted green olives

250 grams of raw scampi (headless, in shell)

1-2 teaspoons of tomato paste

Salt and freshly ground pepper

Pinch Edelsüß Chilli

Flour for the work surface

finished blank parchment paper

The preparation sequence

Puff juxtaposition and thaw. Eggs in boiling water so the. Cook 9 minutes hard. Deter eggs under cold water, peel and chop small. Olive crushing small. Scampi peel and remove the intestines. Scampi in clean water, pat dry and chop small. Scampi pieces, mix chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika.

Puff pastry slices piling up and on a floured surface rectangular (so to the. 33 x 44 cm) roll out and chop into 12 squares. Distribute scampi mixture each in the middle of each square and brush the edges with a little water. Teigecken hit the middle, then squeeze the edges to the same pack.

Put Scampi pack on a lined finish cutting baking paper cake baking tray and prick the dough with a wooden stick several times. 200 ° C / with convection: 175 ° C / Gas at: knob bake until golden brown on position 3) 20-30 minutes parcels in heated, preheated oven electric stove. Accept packets from the oven and arrange on a plate and bring to the table.

Vegetable samosas sardines

Ingredients for 6 meals

1 small onion

1 piece (so to. 1 cm) ginger

1 clove garlic

200 grams of carrots

75 grams of frozen peas

1 can (as the. 135 grams) Sardines in Oil

4-5 strudel dough Filo- or yufka pastry (1 Pack = 10 Reeds 30 x 31 cm in the refrigerated section)

4 tablespoons olive oil

Salt and freshly ground pepper

1 teaspoon Garam Marsala

2 tablespoons butter

200 grams Pflücksalat mix

3 tablespoons white wine vinegar

finished blank parchment paper

The preparation sequence

Peel the onions, ginger and garlic and chop small. Peel carrots, clean water, along chop in half and chop into small cubes. Peas and carrots in salted water so the. Cook for 5 minutes, then drain and rinse under cold water. Sardines drain, remove the bones and possibly skin. Fish Crumble.

Sheets of dough at room temperature so the. Let it rest for 10 minutes. Heat 1 tablespoon oil in a skillet. Onion, carrots and peas in it fry for 3-4 minutes so the. Add 2 minutes before end of cooking ginger, sardines and garlic. Season vegetables with salt, pepper and garam marsala.

Melt the butter. Sheets of dough so bepinseln and so the. 6 cm wide strips crush. In each case the left corner give 1-2 teaspoons filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush. The remaining strips and filling process as well.

Laying Finished Triangles on a lined finish cutting baking paper cake baking sheet. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes until golden brown bake.

Salad underwater wash and let dry thoroughly. Salad, vinegar and 3 tablespoons of oil mix, season with salt and pepper. Arrange samosa and salad in bowls and serve immediately on the dish and bring to the table.

Ham and cheese dumplings

Serves 4 meals

50 grams of walnut kernels

3 slices smoked ham

120 grams of Roquefort cheese

3 stalks parsley

120 grams of crème fraîche

Salt and freshly ground pepper

2 tablespoons butter

4 slices (25 grams) Yufka- or filo pastry (so to the. 30 x 31 cm)

3-4 green salad leaves

finished blank parchment paper

The preparation sequence

Nuts roast in a frying pan without fat. Remove, let cool slightly and shred. Chop ham into thin short strips. Roquefort crumble. Clean parsley in water, shake dry and chop the leaves finely. Mix cheese and crème fraîche. Nuts, parsley and ham admit and mix well. Season with pepper and a little salt.

Melt the butter in a small saucepan, Cauldron or other vessel. Brush dough sheets with butter and divide transversely into 4 strips. In each case the left corner as the. Give 1 tablespoon ham filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush.

Laying Finished Triangles on a lined finish cutting baking paper cake baking sheet and brush with butter again. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes brown finished bake. Turn half way through the baking time.

Shake salad underwater washing and dry. Arrange dumplings on lettuce leaves and serve immediately on the dish and bring to the table.

Filo pastry pockets with Hack and chili Sauerkraut

Serves 4 meals

1 small onion

2 cloves garlic

1 tablespoon olive oil

400 grams of mixed minced meat

Salt and freshly ground pepper

Pinch of cinnamon

1 can (580 milliliters) Sauerkraut

1 tablespoon honey

4 tablespoons chilli flakes

1 package (250 grams) or yufka pastry strudel dough Filo-

1 egg white (Size M)

150 grams of crème fraiche

Fat for cake baking sheet (or finished blank parchment paper)

The preparation sequence

Peel onion, chop in half and shred into strips. Peel garlic and chop thinly sliced. Heat oil. Sauté Hack four minutes crumbly. After two minutes, add garlic and onion. Season with salt, pepper and cinnamon. Allow to dry well sauerkraut in a colander and easily expressed. Season with honey and chili.

Unroll dough sheets and shred into four pieces. Depending take two sheets of quarter and the rake in a page with protein, superimpose and fill each with a tablespoon of hack and a tablespoon of sauerkraut. Sheets of dough to form bags and the "closure" gently squeezing. Laying juxtaposition on a greased baking sheet cake.

In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) bake ten minutes crispy. Arrange on plates with creme fraiche and bring to the table.

Pizza dough pockets with tomato and mozzarella salad

Serves 4 meals

120 grams Gouda Cheese

1 small green onion

1 stalk thyme

1 chicken fillet (so to the. 200 grams)

1 teaspoon oil

Salt and freshly ground pepper

1 package (400 grams) fresh sheet pizza dough (dough with olive oil; ready to bake on parchment paper ready for cutting rectangular rolled; 37 x 25 cm; refrigerated section)

4 tomatoes

125 grams Mozzarella Cheese

1 tablespoon olive oil

1 teaspoon balsamic vinegar

3 stalks basil

finished blank parchment paper

The preparation sequence

Lauchzwiebel clean water, shake dry and chop diagonally into thin rings. Thyme in clean water, shake dry and finely shred. Clean meat in water, pat dry and chop into small cubes. Gouda chop into small cubes. Heat oil in a frying pan, fillet cubes over high heat so therein the. Sauté 5 minutes around. Fry briefly Finally spring onion and thyme, season with salt and pepper. Remove from the frying pan and let cool.

Unroll pizza dough on a floured work surface and eliminate finished blank parchment paper. With the back of the dough-trap (13 cm diameter) Cut out 6 circles and the rest of the dough knead and roll out again and cut out 2 more circles. Put 1 circuit in the case, in the middle so the. 1 tablespoon minced meat and so the. Give 1 teaspoon Gouda dice. Compress the trap and put pastry on a lined finish cutting baking paper cake baking sheet. Repeat with remaining districts as well. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. Bake 15 minutes.

Clean tomatoes in water, wipe dry, chop into four pieces and cut out the cores. Tomato pulp chop into small cubes. Diced mozzarella finely and add to the tomatoes. Pour oil and vinegar and season with salt and pepper. Clean basil in water, shake dry, chop into thin strips and add to the tomato and mozzarella salad. Take bags out of the oven. Serve The 2 pockets with tomato and mozzarella salad on plates and bring to the table.

Potato and sauerkraut pierogi

Ingredients for 12 pieces

1.25 kg floury potatoes

1 tablespoon sunflower oil

120 grams of diced raw ham

3 medium onions

3 tablespoons tomato paste

1 can (580 milliliters) Sauerkraut

Salt and freshly ground pepper

ground cumin

so the. 1 tablespoon sugar

120 grams of flour

120 grams semolina

1 egg (size M)

1 egg yolk (Size M)

2 tablespoons milk

1 small bunch chives

200 grams of sour cream

Flour for the work surface

finished blank parchment paper

The preparation sequence

Peel potatoes, clean water, chop in half and put into boiling salted water so the. Simmer 20 minutes, cooking.

For the filling, heat oil. Ham fry crispy under Apply. Peel the onions and chop into small cubes. Add onions and tomato paste and stir. Express sauerkraut, to give the bacon onion and sauté briefly. Season with salt, pepper, cumin and sugar. Sauerkraut refrigerate.

Drain the potatoes well and press through a potato ricer. Flour, meal and egg and stir to form a loose dough. Season with salt and pepper. Dough so the. Allow to swell for 10 minutes.

Divide the dough into 12 equal meals. On a well-floured surface the dough portions into circles (so the. 12 cm in diameter) forms a uniform thickness.

Sauerkraut distribute evenly among the circles. Circles half fold to semicircles. Gently squeezing the edges with your fingers. Set on 2 lined with baking paper baking sheets ready cut. Egg yolk and milk together and reap pierogi so thin.

Successively in heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. Bake 15 minutes. Chives in clean water, shake dry and chop into small rings. Mix cream and chives and season with salt and pepper.

Dumplings with spinach and feta filling Hack

Ingredients for 12 pieces

850 grams of spinach

1 bunch spring onions

1 large onion

2 cloves garlic

1 bunch of parsley

4 tablespoons olive oil + 150 milliliters

1 kg mixed minced meat

Salt and freshly ground pepper

2 packages (250 grams) or strudel dough Filo- yufka pastry (10 sheets 30 x 31 cm; refrigerated section)

ground nutmeg

4 eggs (size M)

400 grams feta cheese

4 tablespoons breadcrumbs

Oil for the drip pan

The preparation sequence

Clean spinach thoroughly in water, clean and allow to dry. Clean the spring onions, chop underwater washing and rings. Peel the onion and garlic, chop finely. Clean parsley in water, pat dry. Pluck and chop leaves. Heat 2 tablespoons oil in a skillet, fry Hack vigorously Wenden. Onion and half the garlic add, fry with short. Season with salt and pepper. Let cool down.

Sheets of dough at room temperature so the. Let it rest for 10 minutes. Heat 2 tablespoons oil, sauté green onions and remaining garlic in it. Add spinach and covered over low heat coincide. Season with salt, pepper and nutmeg. Let cool down. Beat the eggs, season with salt and pepper. Crumble feta coarsely and mix.

Streak drip pan of the oven with oil. Slightly damp tea towel on the work surface spread over a dry place. Unroll dough sheets and during the preparation drain cover over again, so that the sheets of dough from drying out. Interpret shape slightly overlap with 4 pastry sheets, besides, with a little oil Brush each sheet (from 150 milliliters). At the edge of something can stand tall. More 4 sheets of dough on it and brush set. Place 2 sheets of dough on the bottom of the mold and then brush with a little oil. Sprinkle with bread crumbs.

Mince parsley mix with half the eggs and feta mixture and half. Spinach can optionally dry, with the other half mix egg and parsley. Distribute mince on one side of the form, enter spinach mass on the other half. Spread remaining dough sheets on the filling, while Brush each sheet with oil. Fold dough sheets Protruding above, brush with remaining oil. In the heated, preheated oven Electric stove: 175 ° C / with convection: 150 ° C) bake 35-40 minutes. Cut into pieces and arrange on the plate bring to the table.

Mini-Calzonen "Asia" and "salmon"

Ingredients for 18 pieces

50 grams of mung bean sprouts

1 small leek (Allium; so about 150 grams.)

1 small carrot (so to the. 120 grams)

2 tablespoons roasted peanuts

1 tablespoon oil

1-2 teaspoons sambal oelek

Tablespoons soy sauce 1-2

175 grams of double cream

2 teaspoon medium mustard

120 grams of smoked salmon in thin slices

3 spring onions

pepper from the grinder

3 packs (400 grams) fresh dough (eg.B. of Aunt Fanny; Kühlregal)

Flour for dusting

1 egg (size M)

Chilli flakes

finished blank parchment paper

The preparation sequence

Seedlings under water wash and allow to dry. Clean or peel leek and carrot, clean water. Both chop finely. Nuts chop coarsely. Carrot and leeks in hot oil so the. Cook for 3 minutes. Seedlings, nuts, sambal and soy sauce while stirring. Let cool down.

For the salmon filling cream cheese and mustard until smooth. Mince salmon into thin strips. Clean the spring onions, chop underwater washing and into thin rings. Both stirring. Season with pepper.

Unroll pizza dough for the pastry together finished blank parchment paper. From each sheet of dough 6 circles (12 cm diameter) cut out.

Fold each circle put the flour dusted "dough-case" give something filling to one side, "dough-case" and press together firmly. From übrigem dough and larger Teigabschnitten forms small rods. Distribute the bags and rods on three lined with baking paper baking sheets ready cut. Egg whisk. Everything bepinseln so. Asiataschen with chilli flakes sprinkle, sprinkle salmon bags with flour.

Successively in heated, preheated oven Electric stove: 225°C / with convection: 200°C) 10-1Bake 2 minutes. Gives each so the. 9 bags. These s tastesÜSSacidic Asia SOSSE.

Pizza bags Hawaii

Serves 4 meals

1 can (560 grams) pineapple rings

175 grams of double cream

50 grams ajvar (red pepper preparation in the glass)

150 grams of smoked turkey breast sliced

150 grams Gruyère cheese

1 roll pizza dough so the. 400 grams (in the refrigerated section)

The preparation sequence

Preheat oven Electric oven: 225 ° C / with convection: 200 ° C / at gas mark 4). Pineapple allow to dry well and coarsely chop. Cream cheese and stir ajvar. Turkey meats into strips chop, grate cheese finely. Unroll pizza dough with the finished cut baking paper and chop with sharp scissors into four pieces. Put slices of pizza with paper on a baking sheet cake.

Each rectangle with 1/4 of Ajvarcreme bepinseln, while around a so to. Allow 1 cm wide border freely. Distribute pineapple and turkey meats on it. Sprinkle with half the cheese.

Each rectangle into a cone shape, the finished blank thereby solving two opposite corners of parchment paper and gently squeezing over the filling. Sprinkle with remaining cheese. In hot oven so the. Bake 15 minutes.

Minicalzone with salami

Ingredients for 3 meals

50 grams Salami slices (z. B. fennel salami)

125 grams of mozzarella

120 grams cherry tomatoes

3-4 stalks of basil

125 grams of creamy ricotta cheese

Salt and freshly ground pepper

1 roll (400 grams) fresh pizza dough so the. 25 x 37 cm (from the refrigerated section)

possibly to decorate 1 sprig rosemary

The preparation sequence

Preheat oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3). Chop salami only in two halves, then chop into short strips. Mozzarella into small cubes. Clean tomatoes in water, also into small cubes. Clean basil in water, pat dry, chop into strips. Prepared ingredients under the ricotta stir. Season with salt and pepper.

Pizza dough unroll and chop crosswise into 3 strips on the paper. Give each one-third ricotta mixture on one half of a strip of dough, fold the other half of the dough over and press the edges together. Possibly press with a fork groove in the edge.

Minicalzone bake until golden brown in hot oven for 10-12 minutes on the paper. Rosemary chop into 3 pieces under water washing and the branch. Laying on the Calzone 5 minutes before end of baking time.

Samosas with mango chutney

Serves 4 meals

3 small onions

1 piece (20 grams) ginger

1 ripe mango

1 tablespoon oil

2 tablespoons brown sugar

1 tablespoon mustard seeds

Pinch of salt

1/2 teaspoon turmeric

1/2 teaspoon tandoori masala

5 tablespoons white wine vinegar

175 grams of potatoes

120 grams of cauliflower

1 tablespoon ghee or clarified butter

1 teaspoon of turmeric

1 teaspoon gem. cumin

1/2 teaspoon garam masala

1 pinch ground chilli

120 gram spelled flour

150 grams + some flour

2 liters of oil for frying

The preparation sequence

For the mango chutney 2 Peel onion and chop finely. Ginger Peel and very finely dice. Peel mango, shred the flesh from the stone and dice small. Heat oil in a saucepan, Cauldron or other vessel. Onions sauté until translucent. Ginger sauté briefly. Sprinkle with sugar, caramelize shortly bright. Mango and mustard seeds with stirring. Season with 1/2 teaspoon salt, turmeric and tandoori masala. Vinegar admit heat again and simmer 15-18 minutes, while stirring occasionally. Let cool chutney.

For the filling, potatoes covered in water so the. Cook for 20 minutes. Clean cauliflower, parts underwater washing and in very small florets. Covered in little boiling salted water for 3-4 minutes simmer, cooking. Peel onion and chop finely. Allow to dry cauliflower. Deter, peel and let cool slightly potatoes. Finely dice.

Ghee heat in a frying pan. Sauté onion in it. Turmeric, cumin and garam masala stirring. Potatoes, cauliflower and 2 tablespoons of water add. Mix everything well. Season with chili. Let cool down.

Mix spelled flour, 150 grams of flour and 1/2 teaspoon salt. Add 150 milliliters of cold water and with hands vigorously knead until a smooth dough so the. Let it rest for 15 minutes.

Dough into 6 equal parts large meals and shapes with floured hands into balls. Dough balls on little flour around (so to the. 18 cm diameter) roll. Stack dough circles chop into two halves, Brush the edges with water.

Teighälften to fold bags and pour in 1-2 tablespoons of each potato filling. Opening squeeze.

Oil in a wide saucepan, Cauldron or other vessel on the way to. 180°C heat. Samosas portion, in heißs Öl fry golden brown, turning once. Lifting, on Küchenpapier allow to dry. Mango chutney rich now.

Tuna Egg and cheese Brik

Ingredients for 10 bags

1/2 package (125 grams; 5 strudel dough) fresh Filo- or yufka pastry

1 can (185 g) tuna fillet in oil

80 grams of green onions

1/2 bunch flat-leaf parsley

75 grams grated Parmesan cheese

1 / 2-3 / 4 liters of vegetable oil for frying

10 eggs (size S)

Salt and freshly ground pepper

30 grams of capers (glass)

The preparation sequence

Take dough out of the fridge and so the. Leave to rest in the closed package 10 minutes.

Tuna can dry on a sieve. Clean spring onions, clean water, pat dry and chop into fine rings. Clean parsley in water, shake dry and chop into strips.

Put the oil in a frying pan with high sides (28 cm diameter) (oil must be as to the. 2 cm high in the skillet standing) and heat. A tea towel moistened, it put a second dry. Take 5 sheets of dough from the pack, close remaining sheets of dough well and chill again. Place 1 dough sheet on the tea towel and crush with a knife diagonally into two halves. Each triangle at an acute angle to the right angle fold over. On the resulting triangle in the middle so the. 1/2 tablespoon of Parmesan, give some spring onion rings and crumbled tuna. Press a small bowl, separate 1 egg, give egg whites into a small bowl, give egg yolks in the bowl and season with salt and pepper. Egg yolk and sprinkle with some Parmesan, a few capers and parsley. All around the entire edge of the dough piece thin brush with egg white. Rest dough sheet on the filling valves. About Inverted Triangle under the filled dough beat. Edges press well.

Bag lift with a frying pan spatula and place with thick Teigseite first into the hot oil. Fry over medium heat for 1-2 minutes in crispy brown, then turn carefully and fry the thin top also crispy. Allow to dry bags ready well on paper towels and keep warm. Fill succession 9 additional bags and fry, thereby giving this protein in a bowl and use them elsewhere. Tuna Cheese Brik arrange on a large plate and bring to the table. Garnish with lemon wedges and mint.

Caprese puff pastry

Ingredients for 8 bags

200 grams of tomatoes

60 grams of mozzarella cheese

4 sprigs basil

1 tablespoon pesto (glass)

Salt and freshly ground pepper

1 package (270 grams) fresh pastry for strudel or pastries (42 x 24 cm back ready to finish cutting baking paper)

1 egg yolk (Size M)

2 tablespoons milk

finished blank parchment paper

The preparation sequence

Clean, clean tomatoes in water. Mince mozzarella and tomatoes into cubes. Clean basil in water, shake dry, pluck leaves from the stems and chop. Pesto, basil, tomato and cheese mix and season with salt and pepper.

Unroll dough and 6 circles (12 cm diameter) cut out. Incidentally dough overlaying, roll out and cut out more circles 2. Egg yolk and milk together. Spread cheese and tomato mixture onto the Stack dough circles. Edges with egg milk reap.

Puff pastry circles about to fold bags. Lightly press edges. Bags with eggs milk a thin coat. Place on a lined baking paper finished cutting cake baking sheet. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. Bake 15 minutes. Serve with salad.

Shrimp with wasabi mayonnaise Gyozas

Ingredients for 36-38 pieces

250 grams of peeled raw prawns (fresh or frozen)

36-38 Round Frozen Gyoza dough sheets (Asialaden)

250 grams Mayonnaise

150 grams of whole milk yogurt

2-3 teaspoons wasabi paste (Asian horseradish in the tube)

50 grams of mung bean sprouts

3 spring onions

1 carrot (so to the. 150 grams)

1 piece (so to the. 20 grams) ginger

1 clove garlic

2 tablespoons sesame

1 egg (size M)

Soy sauce 2 tablespoons

4 teaspoon sake (Japanese rice wine; substitute dry sherry)

2-4 tablespoons of oil

Soy sauce for dipping (as desired)

The preparation sequence

Eventually thaw shrimp. Thaw Teigpaket and careful 35-38 sheets of dough from Teigstapel replace (Rest refreeze). For the dip mayonnaise, yogurt and Wasabi (Warning - very hot!) Until smooth.

For the filling, read seedlings, leave under water and dry washing well. Seedlings chop small. Clean or peel, dice underwater washing and very fine vegetables. Ginger, peel and finely grate. Peel garlic and chop very finely. Shrimp underwater washing and very finely shred. Mix everything with sesame seeds in a bowl. Egg, soy sauce and sake, whisk, add to the shrimp mixture and mix well.

The edges of the Gyoza dough sheets thin brush with water. On the Stack dough circles ever so by the. Give 1 teaspoon shrimp filling, then fold so that crescents emerge. The edges together and press down firmly.

Oil in portions in a large frying pan coated with lid. Gyozas (in multiple passes) next to each other put to one side and fry until golden brown on the bottom and are crisp. Then 120-125 milliliters of water pour - it should just be up to half in the water. Place the lid on the frying pan and the Gyozas dampen 4-5 minutes, until all the water has evaporated.

Gyozas cause and bring to the table. To wreak wasabi mayonnaise and soy sauce on the plate and bring to the table.

Hearty puff pastry

Serves 4 meals

50 grams diced ham

1/2 bunch parsley

1 small red pepper (200 grams)

1 large green onion

1 package fresh goat's cheese (150 grams)

Salt and freshly ground pepper

1 package (. So to the 270 grams) fresh pastry for strudel and pastries (rolled out on finished blank parchment paper so the 42 x 24 cm;. In the refrigerated section)

1 egg yolk (Size M)

1 small head (so to the. 120 grams) Radicchio

150 grams corn salad

120 grams of salad mayonnaise

75 grams of whole milk yogurt

2 tablespoons milk

1-2 teaspoons Worcestershire sauce

3 tablespoons tomato ketchup

finished blank parchment paper

The preparation sequence

Diced ham omit in a frying pan without fat until crispy, remove. Clean parsley in water, pat dry, pluck leaves from the stems and finely shred. Clean peppers, chop underwater washing and cut into small cubes. Clean the spring onions, chop underwater washing and into thin rings. Mix ham, parsley, peppers and spring onions with goat cheese, season with salt and pepper.

Puff pastry into 8 squares (9 x 9 cm) crush (possibly residual otherwise use). Distribute fresh goat cheese mixture in the center of the squares each 1-2 teaspoons. Squares put together to form a triangle and press the edge firmly with a fork. Egg yolks with 3 tablespoons water Beat, dumplings so bepinseln. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C / Gas at: bake knob to position 3) 13-15 minutes brown.

Thoroughly clean lettuce and radicchio in water. Pluck radicchio into bite size pieces. Mayonnaise, yogurt, milk, Worcestershire sauce and ketchup Stir, season with salt and pepper. Remove dumplings, serve with salad on plates and bring to the table. Salad with dressing on it a few splashes.

Empanadas with chicken filling

Ingredients for 22 pieces

1 medium onion

2 cloves garlic

250 grams chicken fillet

2 tablespoons olive oil

120 grams of green olives (with almond filling)

30 grams of dried tomatoes in oil

2-3 stalks of parsley

Salt and freshly ground pepper

250 grams Magerquark

75 milliliters of milk

75 milliliters of sunflower oil

2 eggs (size M)

400 grams of flour

1 packet of baking powder

Flour for the work surface

finished blank parchment paper

The preparation sequence

For the filling, peel onion and garlic and chop finely. Clean meat in water, pat dry and chop into very small cubes. Heat olive oil in a large, coated frying pan. Meat is so the. Sauté 2 minutes and remove from heat.

Meanwhile chop olives coarsely. Onion, garlic and olive admit and continue to fry for 2-3 minutes. Tomatoes into strips crush. Clean parsley in water, pat dry, pluck leaves from the stems and finely shred. Raise parsley and tomatoes with the meat. Season with salt and pepper and allow to cool.

Quark, milk, sunflower oil, 1 teaspoon salt and 1 egg mix. Flour and baking mix, knead with the kneading hook of the hand mixer into a smooth dough. Roll out dough 3-4 mm thick on a floured work surface. This (as the. 10 cm in diameter) out circles.

Give each a little filling in the center. Whisk 1 egg, Teigränder so bepinseln and fold over the mince that a semi-circle is formed. Margins slightly turn and press. Spread on 2 lined with baking paper baking sheets ready cut. Brush with remaining egg and the heated, preheated oven Electric stove: 200 ° C / with convection. 175 ° C / Gas at: knob bake until golden brown on position 3) 15-20 minutes.

Two fried sweet and sour sauce with wontons

Serves 4 meals

32 sheets (so to the. 215 grams) frozen wonton dough

50 grams of frozen shrimp (ready to cook - headless, shelled and deveined)

120 grams frozen green beans

50 grams bean sprouts + something to sprinkle

2 spring onions

25 grams of fresh ginger

1 carrot (so to the. 120 grams)

2 tablespoons oil

Tablespoons soy sauce 1-2

120 grams of minced pork

Salt and freshly ground pepper

1 liter of cooking oil

To decorate Coriander

The preparation sequence

Wonton dough (so to the. 10 x 10 cm) Thaw well packaged, and let them thaw. Thaw shrimp.

Pour beans in a bowl with boiling water, infuse for 2-3 minutes, drain and rinse in cold water. Clean 50 grams bean sprouts in water, read and leave to dry. Clean the spring onions, chop underwater washing and into thin rings. Ginger, peel and finely chop. Carrot peel, dice underwater washing and finely. Mince beans into very small pieces. Shrimp chop finely.

For the vegetable filling 1 tablespoon oil heating in a frying pan. Carrot cubes, bean sprouts and each half leek onions, ginger and green beans sauté 4-5 minutes. Soy sauce and add further braise until almost all the liquid has evaporated. Mass may season with salt, pour into a bowl and let cool.

Heat 1 tablespoon oil in a frying pan for the meat filling. Mett, shrimp and other beans fry under Apply for 3-4 minutes. Others spring onions and ginger admit fry 1-2 minutes. With salt and pepper, pour into a bowl and let cool.

Sheets of dough portions lightly brush with water. Respectively to the. Spread 1 teaspoon of the filling in the center of the leaves. Roll over a corner, so that triangles, squeezing well. Scrape together triangles filled with vegetables on the short sides and press firmly well. Finished wontons cover with a damp cloth.

For frying oil heat. Wontons fry, remove and leave to dry on kitchen paper in portions 2-3 minutes brown. Wontons cause, sprinkle with bean sprouts and garnish with coriander. Serve with sweet and sour sauce Asia.

Pide with spinach and Hack

Ingredients for 8 pieces

2 onions

3 tablespoons oil

250 grams of frozen spinach

Salt and freshly ground pepper

Pinch Edelsüß Chilli

2 tomatoes

250 grams of ground beef

1 tablespoon tomato paste

1/2 teaspoon ground cumin

2 rolls (400 grams) Pizza dough (refrigerated section; for example, by Aunt Fanny)

150 grams Feta

1 tablespoon sesame (possibly black)

finished blank parchment paper

The preparation sequence

Peel the onions, chop. For the spinach half onion sauté in hot oil 1 tablespoon. Frozen spinach and 7 tablespoons of water add, covered so the. Cook 10 minutes, until the spinach is thawed. Then open so the. Continue cooking 6 minutes, until all the liquid has evaporated. Season with salt, pepper and paprika. Spinach allow to cool briefly, then chop coarsely.

For mince tomato underwater washing and small cubes. Hack fry crumbly in 1 tablespoon hot oil. Rest onions and tomatoes and fry briefly. Stir tomato paste. Season with salt, pepper and cumin.

Lay two sheets with ready blank parchment paper. Preheat oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3). The place 1 dough without paper on a baking sheet and cross mince into 4 strips. Distribute spinach and mince isolated on each 4 pieces of dough, it all around so the. 1 1/2 cm edge blank. Fold the long sides towards the center so that the ends are superposed and arise "shuttles". Good press.

Feta crumble and sprinkle on the spinach. Teigränder brush with remaining oil and sprinkle with sesame seeds. In hot oven bake 15-20 minutes.

Crispy Wonton with chicken

Serves 4 meals

20 Frozen wonton sheets (. So around the 10 x 10 cm; Asialaden)

1 medium carrot

3 spring onions

1 piece (so to the. 20 grams) ginger

1 chicken fillet (so to the. 180 grams)

1 tablespoon oil

Salt and freshly ground pepper

Soy sauce 3-4 tablespoons

1 pinch of sambal oelek

1/2 liter of oil for frying

sweet and sour sauce Asia

Cling film

The preparation sequence

Thaw wonton Teigpaket. Replace 20 sheets, freeze rest again. Sheets spread on a damp kitchen towel, pursue it.

Peel and clean vegetables and clean water. Carrot grate coarsely. Chop spring onions into thin rings. Ginger, peel and finely chop. Pat meat underwater washing and dry.

Heat oil in a wok or frying pan. Fry meat from each side for 4-5 minutes. Season with salt and pepper. Remove. Vegetables and ginger Sauté in hot frying fat under Apply for 1-2 minutes. With 3 tablespoons soy sauce and deglaze simmer briefly.

Meat finely chop and mix with the vegetables. Possibly Season with soy sauce and sambal oelek.

Each give 1-2 teaspoons filling on the center of a dough sheet. Diagonal over flaps, moisten edges with a little water and press down well. With slide cover, so they do not dry out.

Cooking oil in wok or deep fryer to as the. 180 ° C heat (holding a long wooden skewer into the oil, to rise on a stick bubbles on, so are the. 180 ° C is reached). Wonton bake portions therein golden brown 3-4 minutes, while from time to time call or go into hiding. Let dry on paper towels. Sweet-sour sauce Asia to arrange on the plate and bring to the table.

Snack Wraps - Recipe ideas for delicious treats wound

Tuna wraps with cream cheese filling

Serves 4 meals

1 can (185 milliliters) tuna Nature

1 organic lime

4 leaves header or Pflücksalat

6 stalks marjoram

2 carrots

200 grams of cream cheese with herbs and garlic

Salt and freshly ground pepper

1 pinch Edelsüß Chilli

4 wheat tortillas (so to the. 280 grams)

Cling film

The preparation sequence

Tuna drain and teasing. Clean lime in water, wipe dry and rub half of the shell fine. Crush lime in half, squeeze juice. Let salad underwater wash and dry. Clean marjoram in water, shake dry and chop the leaves from 4 stalks. Carrot peel, grate under water and washing.

Cream cheese, carrots, chopped marjoram, lime zest and juice mix with salt, pepper and paprika to taste. Tuna Carefully stir.

Wraps little warm in the microwave or oven. Place a lettuce leaf on each wrap. Elapse tuna cream on it. 2 opposite sides fold up slightly over the filling, roll up firmly.

Wrap wraps in foil and refrigerate. Just before serving, chop in half or crush in rolls, decorate with marjoram.

Chicken wraps with Roquefort

Ingredients for 6 meals

3 eggs (size M)

200 grams chicken fillet

Salt and freshly ground pepper

2 tablespoons oil

8 anchovy fillets in oil

50 grams of Roquefort cheese

200 grams of double cream cheese

4 lettuce leaves

1 package wheat-corn tortillas (6 pieces so the. 380 grams)

Cling film

The preparation sequence

Eggs in boiling water so the. Boil for 10 minutes hard. Quenching and peel. Clean chicken in water, pat dry. Season with salt and pepper. Heat oil in a frying pan. Meat is under Apply as to the. Sauté 10 minutes. Let remove to cool, and chop into thin strips.

Mince 1 egg into small cubes. Chop 2 eggs into thin slices. Allow to dry anchovies, chop half small. Mix with egg and cheese cubes. Season cream with salt and pepper. Shake salad underwater washing and dry.

4 tortillas in the oven or in the microwave to warm slightly. Use residual otherwise. The so to. Elapse 1/4 cream on it. Respectively to the. 1/4 of the meat, the rest of the anchovy salad and it lay. Top with egg slices. Wraps roll and wrap in foil. Refrigerate. Remove foil just before serving and each wrap in as the. 3 pieces shred.

Chicken wrap with salad and yoghurt cream

Ingredients for 1 serving

1 leaf of iceberg lettuce

1 sheet Radicchio

1 small green onion

1 small tomato

1 tablespoon low-fat yogurt

1 pinch of sugar

Salt and freshly ground pepper

1 thin chicken fillet (so to the. 75 grams)

1 teaspoon oil

1 Wheat Wrap (20 cm diameter)

The preparation sequence

Clean lettuce in water, shake dry and chop into strips. Lauchzwiebel clean water, shake dry and chop into rings. Clean tomato in water, wipe dry and chop into slices.

Season yogurt with a little sugar, salt and pepper. Clean meat in water, pat dry and season with salt and pepper.

Heat oil in a nonstick skillet. Meat is turning occasionally so the. Sear 6 minutes and chop into strips. Wrap in a nonstick frying pan heat up and remove without fat.

Wrap the brush with yoghurt cream, distribute lettuce, tomato, spring onion and meat in the center of the wraps. Season with salt and pepper. Pages turn, roll wrap and cut diagonally.

Duck breast wrap in Beijing Style

Serves 4 meals

3 duck breast fillets (so to the. 350 grams)

Salt and freshly ground pepper

50 grams Sprossenmix (for example, radish, alfalfa and lentil sprouts)

1 small piece (so to the. 10 grams) ginger

3 medium carrots

3 spring onions

4-6 tablespoons chili sauce

1 package soft tacos (8 as the. 300 grams)

Alufoil

The preparation sequence

Preheat oven Electric oven: 125 ° C / with fan: clean 120 ° C) duck breasts in water, pat dry and cut in the skin crosswise. Heat an ovenproof frying pan without fat. Duck breasts in it only on the skin side so the. 5 minutes, then fry on the flesh side for 3-4 minutes. Season with salt and pepper. With the meat side down in the oven so the. Sauté 30 minutes.

Meanwhile sprouts rinse and allow to dry. Ginger Peel and very finely shred. Carrot peel, chop and wash under water along in two halves. Halves diagonally into very thin slices shred. Clean the spring onions, chop underwater wash and cut into thin rings.

Take duck breasts from the oven and wrap in aluminum foil. Duck fat, except as to the. 1 tablespoon, pour out of the frying pan. Carrots and green onions fry for 3-5 minutes. Ginger and fry briefly. Chilli sauce while stirring.

The tacos according to package directions heat. Meat thinly cut. With vegetables and sprouts mix, spread on the tacos and roll up into bags.

Wraps with Hack salad filling

Serves 4 meals

1 small onion

1 clove garlic

1 tablespoon oil

400 grams of mixed minced meat

Salt and freshly ground pepper

1/2 small head iceberg lettuce (150 grams)

1 package (280 grams) Wraps (4 pieces so to the. 25 cm diameter)

4 tablespoons tomato paste

200 grams of fresh goat's cheese

Greaseproof paper

Gift band or kitchen string

The preparation sequence

Onion peel and finely dice. Peel garlic, finely shred. Heat oil in a large frying pan coated. Hack fry over high heat for 6-8 minutes while stirring crumbly. After so to. Add 4 minutes onion and garlic. Season vigorously with salt and pepper. Allow to cool on a flat plate.

In the meantime, clean salad, clean water, allow to dry well and chop into small strips. Wraps spread on the work surface and brush each with 1 tablespoon tomato paste. Only hack, then distribute the salad on the wraps and sprinkle with crumbled cheese. In this way the. Leave 3 cm border free.

Left and right edge flaps 3-4 cm towards the center. Wrap roll up tightly. Diagonally crush roll in half. From the parchment as to the. 4 cm wide strips and mince wrap around the lower end of the wraps. If desired with ribbon or kitchen string to tie.

Vegetable Wraps with turkey breast

Serves 4 meals

1/2 Beet cress

1/4 bunch of chives

2-3 stalks of parsley

375 grams Magerquark

2-3 tablespoons milk

Salt and freshly ground pepper

1 can (212 milliliters) Corn on the Cob

2 medium carrots

1/4 iceberg lettuce (so to the. 175 grams)

1 Pack Wrap tortillas (4 pieces so the. 245 grams)

150 grams of turkey breast cold cuts (very thinly sliced)

Greaseproof paper

The preparation sequence

Heating the oven first before: Electric stove: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3. Rinse the watercress with cold water and cut them with scissors from the bed. Wash chives and parsley and shake it dry. Hacke parsley. Now you fill curds and milk in a bowl, stir both smooth with a whisk and taste with salt and pepper from.

Now cutting the chives with scissors into small rolls directly on the Quark. Give watercress and parsley and mix everything under. Then you pour the corn in a sieve and let him dry. Peel the carrots and wash them. Rasp her roughly on a budget grater. Plasters even the salad, wash it and let it dry thoroughly. Now you cut it into thin strips.

Separate the tortillas from each other and spread them on a baking sheet cake. Heat them in heated, preheated oven for as to the. 1 minute. Place the tortillas then side by side on a work surface. Pranks the herb quark on the tortillas and always leave it a way around that. 2 cm wide border freely. Distribute succession lettuce strips, grated carrots, corn and turkey breast cold cuts on it.

Now you can roll down the tortillas. Cutting each roll into 2 halves. Wrap the wraps firmly in each a piece of parchment paper, so they will not fall apart. Turn both ends to paper (to eat an end reopen). Tip: For traveling you pack the best wraps in a lunchbox. Lege liked to carrots and cherry tomatoes to nibble it.

Wrap with roast chicken and vegetables

Serves 4 meals

1 small yellow bell pepper

1 small red bell pepper

1 small eggplant (so to the. 200 grams)

1 romaine lettuce heart

200 grams chicken fillet

Salt and freshly ground pepper

1 pinch Edelsüß Chilli

3-4 teaspoons of olive oil

4 stalks marjoram

120 grams of low-fat yogurt

1 pinch of sugar

1 pack Wheat Wraps (so to the. 280 grams)

Greaseproof paper

The preparation sequence

Chop peppers into four pieces, clean and clean water. Quarter crush again into two halves. Aubergine in clean water, clean and so the. 2 mm thin slices shred. Clean lettuce in water, cleaned and coarsely chop into strips. Clean meat in water, pat dry, season with salt, pepper and spice paprika.

Heat 1 teaspoon oil in a nonstick skillet. Meat fry turning occasionally for 8-10 minutes. Clean marjoram in water, shake dry and chop the leaves coarsely.

Heat 1 teaspoon oil in a nonstick skillet. Pepper strips over medium heat so the. Sauté 8 minutes, turning occasionally. After so to. half the time add 3 tablespoons of water, season with salt and pepper and finish simmering, cooking. Finally add half of marjoram and paprika take from the skillet.

Portions Heat 1-2 teaspoons oil in a frying pan and fry the aubergine slices 3-4 minutes turning. Spice and take out with salt and pepper. Yogurt and remaining marjoram mix, season with a little sugar, salt and pepper.

Take chicken fillets from the frying pan and chop into slices. Wraps according to package directions heat. Distribute salad, eggplant, peppers and chicken strips to the more upper 1/3 of the wraps, leaving some margin free. Mince filling with yogurt a few drops it, then roll up the wraps in half and wrap each half with parchment paper.

Kassel and carrot wrap with horseradish cream cheese

Serves 4 meals

1 large carrot

1 lettuce

2 tomatoes

1 bunch of chives

150 grams of low-fat cream cheese (13% fat)

120 grams of low-fat yogurt

2-3 tablespoons horseradish (glass)

Salt and freshly ground pepper

1 Pack of 4 Wheat Wraps (so to the. 280 grams)

8 slices Kassel-cuts (15 grams)

Greaseproof paper

Kitchen string

The preparation sequence

Carrot peel, grate under water washing and coarse. 12 lettuce leaves detach, polka dots underwater washing and dry. Chop tomatoes under water wash and dice. Chop chives underwater washing and in rolls.

Cream cheese, yogurt and horseradish mix. Season with salt and pepper and stir in chives. Wraps in succession in a non-stick frying pan on each side so hot about. Heat for 20 seconds.

Wraps with cream cheese Brush. With 2 discs Kassel show, carrots and tomato spread on it and top with lettuce leaves.

Wraps of 2 pages so the. 2 cm turn, roll up firmly from an open side, chop in half and wrap in parchment paper at one end. Tie with kitchen string.

Mango curry wraps with minced pork and romaine lettuce

Serves 4 meals

1 can (212 ml) sweet corn

2-3 spring onions

4 Tortilla Wraps (wheat flour flatbread as the. 70 grams)

1 tablespoon oil

350 grams ground pork

Salt and freshly ground pepper

1 mini romaine lettuce

4 tablespoons mango chutney (glass)

1/2 teaspoon curry

Parchment paper or aluminum foil

The preparation sequence

Corn in a colander, rinse and allow to dry. Clean the spring onions, chop underwater washing and rings.

Tortilla wraps in succession in a frying pan without fat on each side so the. Heating 15 seconds. Then heat oil in skillet and Mett so therein the. Sauté 5 minutes crumbly. Spring onions and fry for 2-3 minutes. Corn stir. Season with salt and pepper.

Clean lettuce, clean water, spin dry, chop into strips. Chutney and curry mix. The wraps so bepinseln. Salad and Mettmasse mix, spread on wraps. Two opposing sides to beat about the filling, then roll up firmly on the other side. In paper or foil wrap of two words.

Wraps with tuna, grapefruit, Emmentaler, fennel and watercress

Serves 4 meals

1 fennel bulb

1 bed garden cress

1-2 Pink Grapefruits

1 can (135 grams) Tuna "temperament"

4 slices (so to the. 35 grams) Emmental cheese

4 tablespoons salad cream (36% fat)

Salt and freshly ground pepper

1 dash of citrus juice

4 Wheat Wraps (270 grams as the. 20 cm diameter)

Greaseproof paper

Ribbon for tying

The preparation sequence

Clean fennel, crush or plane under water Wash and into very thin slices. Kresse from Beet crush. Grapefruit peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separation membranes. Allow to dry tuna. Shred cheese slices in half.

Mix fennel, lettuce and cress cream and season with salt, pepper and a little lemon juice. Wraps in succession on a hot griddle without fat from both sides respectively to the. Heat for 20 seconds.

Wraps juxtaposition. Emphasize fennel salad each at half the wraps, then confirm with 2 half slices of Emmental cheese. Grapefruit segments put in a series, so they can be rolled up later. Tuna pluck small and spread over the wraps.

On 2 opposite sides of the border so the. 2 cm turn towards the center. Wraps roll, cut diagonally. Wrap the ends with a piece of parchment paper and tie with a ribbon.

Wraps with tender ham and mango chutney

Serves 4 meals

2 carrots (as the. 200 grams)

2 mini romaine lettuce

1/2 teaspoon pink berries

4 tablespoons mango chutney (glass)

4 Wheat Wraps (around 270 grams;. 20 cm diameter)

150 grams of extremely thin-sliced ham

Greaseproof paper

The preparation sequence

Carrot peel, grate under water washing and coarse. Romaine lettuce clean, clean water, peel off sheets and hurl dry. Pink berries in a mortar. Stir with chutney.

Heat wraps in succession in a frying pan without fat 30 seconds, turning once. Chutney emphasize on the wraps, leaving a 3-4 cm wide margin free. Then with lettuce, carrots and sliced prove.

Pages take. Wraps and roll diagonally crush into two halves. The ends with a piece of parchment paper wrap.

Pancake wraps with cream cheese and salmon filling

Serves 4 meals

120 grams of flour

2 eggs (size M)

125 milliliters + 1 tablespoon milk

Salt and freshly ground pepper

1 tablespoon medium mustard

1 tablespoon apple juice

1 tablespoon honey

5-6 tablespoons of oil

2 stalks of dill

150 grams of double cream cheese

1/2 Frisée salad

12 slices smoked salmon

Oil to grease the frying pan

Greaseproof paper

Kitchen string

The preparation sequence

Flour, eggs, 125 milliliters of milk and salt with the whisk of the hand mixer mix to a smooth dough so the. Let it rest for 20 minutes.

For the mustard sauce: mustard, apple juice and honey until smooth, then beat the oil underneath. Season sauce with salt and pepper.

Dill in clean water, shake dry, chop finely and stir into the pennant sauce. Cream cheese and 1 tablespoon milk until smooth. Clean lettuce and clean water, allow to dry well and chop small.

(As to the. 24 cm diameter) Grease a nonstick skillet with oil and heat. Divide the dough in succession 4 pancakes bake, thereby streak skillet again with oil. Allow to cool pancakes.

Pancakes with so the first. 1 tablespoon cream cheese Brush, then confirm with 3 slices of salmon and some salad. With a few drops of mustard on it. Pancakes and roll up firmly slanted crush into two halves. Every pancakes half wrap in parchment paper and tie with kitchen string.

Snack Toast - Recipe Ideas for Toast with topping deluxe

Whether busy or simply as a folding sandwich - Toast Recipes are an Evergreen everyday kitchen. Quickly made them suitable as a snack between meals, small lunch or light dinner. When documents are virtually no limits. Suitable are dips and spreads all kinds, fresh fruit, marinated vegetables, cheeses, sausages and much more. In this cookbook find versatile Toast Recipes: In addition to the classic Toast Hawaii you will find a little breakfast toasts with cottage cheese and fruit, as well as international dream combinations of American bacon with fried egg, Italian prosciutto with mozzarella and French Gruyère with pear.

Toast with tuna, red pepper, chives and Edam

Serves 4 meals

1 red bell pepper

1/4 bunch of chives

4 slices of toast

2 tablespoons butter

1 can (180 grams) tuna in Lake

4 slices of Edam cheese

The preparation sequence

Clean peppers, chop underwater washing and in columns. Chives in clean water, shake dry and chop into small rings. Toasting slices of bread in the toaster and brush with butter.

Tuna Drain on a sieve. Distribute tuna, pepper and Edam on the toasts.

In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C) so the. Bake for 4 minutes. Toasts with chives.

Toast with prosciutto, zucchini, spring onions and mozzarella

Serves 4 meals

1/2 zucchini

1 tablespoon olive oil

Salt and freshly ground pepper

4 slices of toast

2 tablespoons butter

1/2 bunch spring onions

175 grams mozzarella cheese

8 slices of Parma ham

coarse pepper to sprinkle

The preparation sequence

Shred zucchini underwater washing and sliced. Heat oil in a frying pan. Zucchini therein from both sides as to the. Sauté 2 minutes. Season with salt and pepper. Toasting slices of bread in the toaster and brush with butter.

Lauchzwiebel clean water, shake dry and chop half into thin rings. Miscellaneous Lauchzwiebel into long strips mince and place in cold water. Mince mozzarella into slices.

Toasts with zucchini, ham and mozzarella prove. In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C) so the. Bake for 4 minutes. Sprinkle with green onions and coarse pepper.

Toast with mango chutney, goat gouda, chicken breast, mango and chives

Serves 4 meals

1 ripe mango

1/2 bunch of chives

2 tablespoons butter

4 slices (so to the. 25 grams) toasted bread

6 tablespoons mango chutney

8 slices of goat Gouda Cheese

4 slices of chicken breast cuts

The preparation sequence

Mango from stone crushing. Peel pulp and chop half into slices. Use any remaining mango otherwise. Chives clean water, pat dry and chop small.

Heat half the butter in a large skillet. Fry 2 slices of toast in it until crispy, remove. Heat the remaining butter in the skillet, sauté 2 more slices of toast in it until crispy, remove.

Slices of toast with 1 1/2 tablespoons mango chutney Brush. With 2 slices goat Gouda and 1 slice meats occupy. Sprinkle with chives.

Toast Hawaii with rump steak

Serves 4 meals

8 slices of raclette cheese (as the. 25 grams)

1 baby pineapple

3 tablespoons sour cream

4 tablespoons barbecue sauce (bottle)

Sea salt and coarse pepper

8 discs (so around. 30 grams) white bread box

8 thin rump steaks (so to the. 120 grams)

1 tablespoon oil

possibly 2 freezer bag

The preparation sequence

Cheese slices debarking. Pineapple peel and eventually cut out with an apple corer to drink in the middle. Chop pineapple in 16 thin slices. Sour cream and barbecue sauce mix. Season with a little salt.

White bread toast light brown. Preheat oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3). Rumpsteaks possibly knock 3-4 mm thin between cut freezer bags. Heat oil in a frying pan strong. Fry steaks on each side for 20-30 seconds. Season with salt and pepper.

Each slice of bread with 1-2 teaspoons Barbecue sauce Brush and cover with 1 steak, 2 pineapple and 1 cheese slice. In hot oven bake for 3-5 minutes until the cheese is melted. Arrange on a plate and bring to the table.

Toast with olive paste, cherry tomatoes and Parmesan

Serves 4 meals

120 grams of black olives without stone

2 tablespoons olive oil

Salt and freshly ground pepper

4 slices of toast

2 tablespoons butter

150 grams cherry tomatoes

50 grams Parmesan

To decorate parsley

The preparation sequence

Olives, except for a few to decorate, and oil Puree with a hand blender to form a homogeneous mass. Season with salt and pepper. Toasting slices of bread in the toaster and brush with butter.

Distribute olive paste portions on the toasts. Clean tomatoes in water, chop in half and place with the toasts. Parmesan planing and sprinkle over the toasts.

In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C) so the. Bake for 4 minutes. Garnish with parsley and olives.

Toast la Peking Duck

Serves 4 meals

2 duck breasts (so to the. 275 grams)

4 tablespoons teriyaki sauce

8 slices of toast

4 eggs (size M)

200 milliliters of milk

Salt and freshly ground pepper

1 bunch spring onions

75 grams of sesame

2 tablespoons butter

150 milliliters sweet and sour chili sauce (bottle)

The preparation sequence

For the duck breast Preheat oven Electric stove: 175°C / with convection: 150°C). Clean meat in water, pat dry and cut in the skin crosswise. Flesh side with Teriyaki SOSSE rub. Meat in an ovenproof heißen skillet without additionsätzliches fat until the skin side so the. 2 minutes kräftig fry, then fry briefly on the flesh side. In hot oven so the. Sauté 25 minutes on end.

For the toasts bread lay next to each other on the cake baking sheet. Eggs, milk, salt and pepper, whisk. Sprinkle bread with it and so the. Soak 15 minutes.

Meanwhile clean green onions, mince underwater washing and rings. Sprinkle bread on both sides with sesame seeds and press it down slightly. Portions Heat the clarified butter in a frying pan and fry the sesame toasts in from both sides until golden brown. Warm.

Remove the meat from the oven tube, so the. Let rest for 3 minutes and chop into thin slices. 4 toasts prove it. Distribute scallions and sauce on it and cover with 1 toast.

Fried toast with bacon and maple syrup

Serves 4 meals

1/2 bunch of chives

4 slices wholemeal toast

8 slices bacon

2 teaspoons butter

4 eggs (size M)

pepper from the grinder

possibly 1 tablespoon maple syrup for drizzling

The preparation sequence

Chives in clean water, shake dry and chop into small rings. Centered (so to. 5 cm diameter) cut out from each slice of toast a circle.

Bacon crispy fry in a large frying pan coated with no fat. Removing, keep warm. Heat 1 teaspoon butter in the bacon grease. The bread 2 circles and 2 slices of bread into giving.

Open 2 eggs and place on the bread slices. At low to medium heat sauté 1-2 minutes. Apply again and fry for 1-2 minutes. Season with pepper. Warm ask or fry all breads and bread circles simultaneously in two frying pans.

Serve with toasts bread circles and bacon and bring to the table. Possibly Drizzle maple syrup over it and sprinkle with chives.

Toast with apple slices, chicory, blue cheese and cress

Serves 4 meals

4 slices of toast

2 tablespoons butter

1 red apple

120g blue cheese

1/2 head radicchio

1/2 Beet cress

coarse pepper to sprinkle

The preparation sequence

Toasting slices of bread in the toaster and brush with butter. Clean apple in water, chop into four pieces and remove seeds. Mince district columns. Distribute Columns on the toasts, crumble cheese.

In the heated, preheated oven Electric stove: 200 ° C / with convection: 175 ° C) so the. Bake for 4 minutes. Radicchio in clean water, clean and chop into fine strips.

Kresse from Beet crush. Distribute radicchio on the toasts. Sprinkle with coarse pepper and cress.

Light breakfast toast with fruit

Ingredients for 1 serving

1 tablespoon (20 grams) of low-fat cream cheese (0.2% absolute fat)

1/2 teaspoon honey

1 pinch of cinnamon

1/4 nectarine

2 slices (30 g) whole wheat toast

1 tablespoon (20 grams) cream cheese with chocolate

1/2 small banana (50 grams)

The preparation sequence

Low-fat cottage cheese with honey and cinnamon mix. Mince nectarine slices. Toast slices of toast.

A slice of toast with honey and cream cheese Brush and prove nectarine slices.

Shred banana into slices. Other slice of toast with chocolate cream cheese Brush and cover with banana slices.

Serve Both slices of toast on a plate and bring to the table.

French Toast cordon bleu with cucumber salad

Serves 4 meals

1 cucumber

1 red onion

4 tablespoons white wine vinegar

Salt and freshly ground pepper

1 teaspoon sugar

4 tablespoons oil

4 slices (as thick around. 4 cm) box white bread

8 thin slices cooked ham

8 slices of raclette cheese

2 eggs (size M)

125 milliliters of milk

2 teaspoons butter

The preparation sequence

Clean cucumber in water, clean and chop into cubes. Peel the onion and chop or slice into thin rings. Vinegar, salt, pepper and sugar. Let oil run in with stirring in thin stream. Mix diced cucumber with the vinaigrette. Season with salt, pepper and sugar.

Mince White bread slices horizontally with a serrated knife into two halves, this cut only so deep that the slices cut in half, but not separated. Two slices put ham and cheese between the slices.

Whisk eggs with milk. Season with salt and pepper. Press slices of white bread and good from both sides plunge into the egg-milk, so they are easily soaked.

Heat 1 tsp butter in a nonstick frying pan and fry until golden brown 2-3 minutes over medium heat on each side 2 slices of white bread. Take slices from the frying pan. Process Miscellaneous discs as well. Toast cordon bleu diagonal chop in half and arrange on plates and bring to the table. Cucumber salad rich now.

Fried Chilli flower to toast

Serves 4 meals

2 thick large red peppers

1/2 cucumber

2 medium carrots

3 tablespoons apple cider vinegar

Salt and freshly ground pepper

1 pinch of sugar

3 tablespoons oil

4 tablespoons butter

4 eggs (size M)

4 slices of wholemeal toast sandwich

The preparation sequence

The stem end of the pepper unscrew or crush and eliminate the kernels. Paprika underwater washing and so the. 1.5 cm thick rings crush. 4 beautiful bell pepper rings aside.

Rest diced peppers. Cucumber clean water. Peel carrots, clean water. Both planing or shred into thin slices. Apple cider vinegar with salt, pepper and 1 pinch of sugar. Propose including oil. Mix diced peppers, cucumber, carrots and vinaigrette.

Heat 2 tablespoons butter in a large skillet. Paprika rings therein per page so the. 1 minutes fry, then turn. Open eggs one and slide into each 1 red pepper ring. Over low heat so the. Let thicken for 10 minutes.

Meanwhile, toast toast in the toaster and so the. 2 tablespoons butter Brush. Ready fried eggs with some salt seasoning and lift the slices of toast. Arrange toasts with salad and bring to the table.

Toast with salami, mushrooms, arugula and mountain cheese

Serves 4 meals

4 slices of toast

80 grams of mushrooms

1/2 bunch arugula

8 slices of salami