Party kitchen Ahoy: The 1000 best recipes to celebrate

Potato salads - delicious recipe ideas from classical to Mediterranean

Potato Cuisine: Classic with broth or Mayo - so we love potato salad!

Potato salad Pollo tonnato

Serves 4 meals

1 kg potatoes

3 chicken fillets

3 tablespoons oil

Salt and freshly ground pepper

1 pinch of sugar

2 cans of tuna fillets without oil (185 grams)

3 anchovy fillets

1 teaspoon medium mustard

150 grams Mayonnaise

5 tablespoons of sour cream

1-2 tablespoons lemon juice

2-3 teaspoons of small capers (glass)

1 medium onion

1/2 teaspoon vegetable stock (instant)

2 tablespoons white balsamic vinegar

1 red bell pepper

1 small cucumber

The preparation sequence

Potatoes covered in water so the. Cook for 20 minutes. Quenching, peel and let cool.

Meanwhile, meat in clean water and pat dry. 2 tablespoons of oil in a frying pan heat up. Meat fry on each side 4 to 6 minutes. Season with salt and pepper. Let cool down.

Drain tuna. Rinse anchovy. Both with mustard, mayonnaise and sour cream puree. Season with salt, pepper and lemon juice. Stir in capers.

Onion peel and finely dice. Heat 1 tablespoon oil in frying oil, sauté onion until translucent. 150 milliliters of water with broth and pour vinegar. Bring to the boil and simmer for 2-3 minutes. Slice the potatoes into the hot broth, mix and so the. Infuse 10 minutes. Tuna mayonnaise fold and let 30-40 minutes.

Paprika brush, clean water and chop finely. Clean cucumber in water, peel and slice into thin slices possibly or cut. Cut fillets lengthwise into two halves and cut into slices. Everything under the potato lifting. Season with salt, pepper and sugar.

Blue Potato salad with tuna and Dijon cream

Ingredients for 6 meals

1.5 kg blue potatoes (eg the variety Vite Lotte)

500 grams of cutting beans

3-4 stalks savory (alternatively, thyme)

Salt and freshly ground pepper

1 pinch of sugar

2 shallots

1 bunch of chives

6-7 tablespoons white wine vinegar

2 tablespoons Dijon mustard

2 tablespoons whipped cream

7-8 tablespoons good olive oil

6 eggs (size M)

2 cans of tuna fillets without oil (185 grams)

The preparation sequence

Clean potatoes in water and mixed with shell covered in boiling water so the. Simmer for 15 minutes to cook. Drain potatoes, cold deter and remove the shell. Let cool down.

Clean beans in water, clean and cut diagonally into bite size pieces. Clean savory in water, shake dry. Beans and savory covered in little boiling salted water cook for 8-10 minutes to cook. Let Drain, drain, remove savory.

For the Dijon cream shallots Peel and dice. Chives in clean water, shake dry and cut into small rings. Vinegar, mustard, cream, salt, pepper and so the. 1 teaspoon of sugar mix, beat oil underneath. Chives and shallots stir. Potatoes, beans and Dijon cream mix. so let the 1 hour.

Eggs so the. Boil for 10 minutes, cold discourage and let cool. Drain tuna and fold into the salad. Peel eggs and cut in half. Salad again and season with salt and pepper. Bring to the table with the egg halves.

Cauliflower Potato salad with herbs

Serves 4 meals

1 kg potatoes new

250 grams of green beans

500 grams of cauliflower

1 bunch arugula

1 bunch of parsley

1 clove garlic

75 milliliters Olive Oil

Juice of 1 lemon

2 tablespoons flaked almonds

Salt and freshly ground pepper

2 red onions

The preparation sequence

Thoroughly clean potatoes in water and in boiling water so the. Simmer for 20 minutes to cook. Clean beans in water, clean and cut diagonally into small pieces. Cauliflower clean and cut into small florets. Cauliflower and beans in boiling salted water so the. 7 minutes to simmer, cook. Vegetables drain and rinse with cold water.

Arugula and parsley in clean water, shake dry, chop coarsely and place in a universal shredder. Peel and chop garlic. Garlic, oil, lemon juice, 100 milliliters of water and add almonds and puree everything fine. Season with salt and pepper. Drain potatoes, rinse, allow to cool slightly.

Peel the onions and cut into thin columns. Slice the potatoes. Mix potatoes, vegetables and onions with pesto dressing and so the. Infuse for 30 minutes stirring occasionally.

Mushroom Potato salad with spring onions and bacon dressing

Serves 4 meals

250 grams of mushrooms

1 spring onion

so the. 500 grams small potatoes Pell (the previous day)

100 grams of bacon

1 tablespoon granulated mustard

350 milliliters of vegetable broth

5 tablespoons white wine vinegar

Salt and freshly ground pepper

The preparation sequence

Cleaning mushrooms, cleaned and cut into slices. Spring onion brush, clean water and cut into rings. Potatoes into quarters.

Bacon fry without fat in a frying pan, spring onion and mushrooms to add. Mustard and broth and cook boil. Pour vinegar to strong season with salt and pepper.

Pour broth with the vegetables over the potatoes and mix well. For transportation fill in jars.

Vienna-sausage-potato

Ingredients for 10 meals

2 kg waxy potatoes

per 1/2 bunch / pot, Cauldron rosemary and thyme

3 medium onions

6 tablespoons oil

2 teaspoons vegetable stock

10 tablespoons herb vinegar

Salt and freshly ground pepper

500 grams cherry tomatoes

1 glass (720 milliliters) gherkins

6 wiener (so to the. 600 grams)

1 bunch of parsley

250 grams of crème fraîche

The preparation sequence

Clean potatoes in water and so the. Cook 25 minutes. Then put off, peel, cool.

Clean herbs in water, pluck and chop needles or leaves. Peel the onions and chop finely. Sauté onions and herbs in hot oil. Pour 350 milliliters of water, bring to a boil. Broth and vinegar stir. Remove from heat. Season with salt and pepper. Potatoes into quarters and mix with hot broth. Cooling down.

Clean tomatoes in water and cut into two halves. Drain cucumbers. Cut cucumbers and sausages into slices. Clean water and finely chop parsley flakes. All prepared ingredients together. Crème fraîche fold. Season to taste.

Classic potato broth

Serves 4 meals

1 kg waxy potatoes

3 small onions (so to the. 120 grams)

4 tablespoons sunflower oil

1 tablespoon medium mustard

350 milliliters of vegetable broth

5-6 tablespoons white wine vinegar

80 grams of diced raw ham

Salt and freshly ground pepper

1 bunch of chives

1 pinch of sugar

The preparation sequence

Clean potatoes in water and boil for 20-25 minutes in boiling water. Peel the onions and cut into cubes. Oil heat in a saucepan, Cauldron, onions in it so the. Simmer covered 15 minutes. Mustard and broth and cook boil. Vinegar and ham add, spice broth vigorously with salt and pepper.

Drain potatoes, rinse, peel, cut into slices and add to the broth. Wait at least 20 minutes in the broth.

Chives clean in water, cut diagonally into thin rings and add to the salad. Season with salt, pepper and sugar. Bring salad hot or cold on the table.

Herbal potato salad with chervil, chives and marjoram

Ingredients for 8 meals

2 kg waxy potatoes

4-5 eggs (size M)

2 small onions

200 milliliters of vegetable broth

100 milliliters of white balsamic vinegar

1 tablespoon sugar

1/2 teaspoon salt

freshly ground black pepper

100 milliliters of oil

2 colorful mixed herbs (eg. As chives, oregano, thyme, parsley)

3-4 ripe tomatoes

The preparation sequence

Clean potatoes thoroughly in water and simmer for 20-25 minutes in boiling water, cook. Then drain, rinse, remove bowl. Potatoes so the. Let it rest for 10 minutes. Eggs in boiling water so the. Boil for 10 minutes hard, then peel and put off in cold water.

Peel the onion and finely dice vinaigrette. Boil onions, broth, vinegar, sugar, salt and pepper and simmer for 10-12 minutes over low to medium heat. Then pull off the heat. Oil embezzled.

Cut the potatoes into slices, mix with vinaigrette, so the. Infuse for 30 minutes. Clean herbs in water, shake dry. Cut chives into small rings. Plucking the remaining herbs the leaves, down to something for decoration, from the stems and finely chop. Clean tomatoes in water, clean and cut into wedges. Cut eggs into slices.

Salad with herbs mix, season to taste, place on a dish on the table, cover with tomato and egg slices columns, decorate with herbs.

Potato salad with fried zucchini, peppers and chickpeas

Serves 4 meals

1 kg waxy potatoes

1 courgette

1 red bell pepper

1 can chickpeas (425 milliliters)

6-8 stalks of parsley

1 small onion

2 cloves garlic

250 grams of creamy whole milk yogurt

5 tablespoons olive oil

1/2 untreated lemon (juice and peel)

Salt and black pepper

1 pinch of sugar

1 pinch ground cumin

The preparation sequence

Potatoes in water clean in boiling water so the. Simmer for 20 minutes to cook. Meanwhile, clean, clean and the quarters lengthwise zucchini in water. Cut quarters into pieces. Clean peppers in water, clean and cut into wedges. Drain in a colander chickpeas. Clean parsley in water and pat dry. Papers and pluck until something for decoration, chop coarsely.

Drain potatoes, rinse with cold water, peel and cut into cubes. Peel onion and garlic and chop finely. Yogurt, 3 tablespoons oil, lemon juice and shawls, onion and garlic mix half. Season with salt, pepper and sugar. Season with cumin.

2 tablespoons oil in a large skillet heat. Zucchini and bell pepper under the call so. Sauté 4 minutes. Add to so The 1 minute remaining before end of cooking with garlic salt and pepper.

Potatoes, zucchini, peppers, chickpeas and parsley mix. Dressing stir into the salad. Garnish with parsley. Serve with crumbled feta cheese.

Potato Salad with Sirloin Steak Watercress

Serves 4 meals

800 grams waxy potatoes

1 bunch spring onions

4-5 tablespoons white wine vinegar

Salt and freshly ground pepper

1/2 teaspoon clear broth

2 tablespoons olive oil

1/2 cucumber

1 bunch of radishes

1/2 bunch watercress (so to the. 200 grams)

2 rump steaks (so to. 180-200 grams)

2 tablespoons butter

1-2 tablespoons of pumpkin seed oil

some aluminum foil

The preparation sequence

Clean potatoes in water and covered so the. Cook for 20 minutes. Then put off, peel and let cool.

Spring onions, cleaned in water and cut into thin rings. 200 milliliters of water, vinegar, a little salt, pepper and broth boil. Olive oil and spring onions stir. Slice the potatoes and mix with the marinade. so let the 1 hour.

Cucumber and radishes, clean water. Cut cucumber in half and cut into slices, radishes in columns. Stems of watercress cut generously. Read watercress, clean water and drain well.

Steaks pat dry, fat edge cut several times. In hot butter on each side fry for 3-4 minutes. Season with salt and pepper. In aluminum foil wrap and let it rest for a bit.

Radish, cucumber and watercress mix among the potato salad. Again taste. Bring salad on the table, sprinkle with pumpkin seed oil. Cut steaks into slices and put on it. 

Herb potato salad with green asparagus

Ingredients for 2 meals

1 kg potatoes new

4 eggs (size M)

500 grams of green asparagus

250 milliliters of vegetable broth

100 milliliter wine vinegar

4 tablespoons honey

2 tablespoons mustard

Salt and freshly ground pepper

150 grams of lean smoked bacon

4 shallots

1 tablespoon sunflower oil

1 small bunch Frankfurter green herb

150 grams of mayonnaise

The preparation sequence

Thoroughly clean potatoes in water. In boiling water so the. Simmer for 20 minutes to cook. Eggs in boiling water so the. Cook 8 minutes hard. Clean asparagus in water, cut off woody ends. Asparagus in the so. 3 cm long pieces.

Drain potatoes, rinse with cold water, cut according to the size in two halves or quarters and cut into slices. 200 milliliters broth and vinegar mix and season with honey, mustard, salt and pepper. Marinate potatoes in it.

Cut the bacon into strips. Shallots Peel and finely dice. Heat oil in a large skillet and bacon so to the fact that. Omit eight minutes crispy. After so to. 5 minutes shallots and cook braise glassy. Remove bacon sauce and prepared asparagus in bacon fat so the. Sauté for 5 minutes under contact. Season with salt and pepper.

Clean herbs in water, shake dry. Pluck leaves from the stems and finely chop. Cut chives into small rings. Mayonnaise, herbs and other broth until smooth. Sauce, asparagus, bacon sauce and potatoes mix and bring to the table. Peel eggs, coarsely chop and distribute over the salad.

Potato salad with blue potatoes, grilled peppers and capers

Serves 4 meals

500 grams of blue potatoes (z. B. Vite Lotte)

500 grams waxy potatoes (eg. B. FILEA)

2 red peppers

1 tablespoon grainy mustard

1 tablespoon honey

6 tablespoons white wine vinegar

Salt and black pepper

7 tablespoons of canola oil

1 bunch arugula

75 grams of capers

1 freezer bag

The preparation sequence

Clean potatoes in water, in boiling water so the. 25 minutes to simmer, cook. Meanwhile, cut peppers in half, brush and clean water. Contact the cut side down on a baking sheet. Under the hot oven tube, cooking hob grill grilling 8-10 minutes, until the skin is black and blistered. , Give Removing peppers immediately in a freezer bag. Seal bag, leave to cool peppers.

Mustard with honey and 4 tablespoons of vinegar Whisk, season with salt and pepper. 5 tablespoons of oil in a thin stream embezzled, to taste again. Clean arugula in water, pat dry and brush. Some leaves aside, coarsely chop remaining.

Drain potatoes, cold deter and remove shell. Let cool down. Drain capers. From the peppers flay, cut peppers small. Slice the potatoes. 2 tablespoons vinegar and 2 tablespoons of oil, whisk, mix potatoes with it. Distribute decorative potato slices on plates or a large platter. Sprinkle with pepper, capers and arugula.

Browse with arugula garnish and drizzle the vinaigrette over it.

Danish potato salad

Ingredients for 6 meals

1.75 kg waxy potatoes

2 medium onions

200 milliliters of vegetable broth

100 milliliters White Balsamic Vinegar

1/2 teaspoon salt

freshly ground pepper

1/2 teaspoon sugar

2 bunch of radishes (so to the. 275 grams)

1 cucumber (as to the. 375 grams)

2 bunch of chives

250 grams Danish remoulade

250 grams of curd

The preparation sequence

Thoroughly clean potatoes in water and in boiling water so the. Simmer for 20 minutes to cook. Peel the onions and chop finely. Broth, vinegar, onions, salt, pepper and sugar to boil, simmer to 12 minutes over low to medium heat 10th Then drain potatoes, put off, remove bowl. Slice the potatoes, pour into a large bowl and pour over broth. so let the 1 hour stirring gently 2-3 times.

Meanwhile, radishes, clean water and, except for a radish for decoration, cut into quarters. Clean cucumber in water, peel, and cut into pieces lengthwise into quarters. Chives in clean water, shake dry and cut into rolls.

Cucumber, radishes and chives, gently lift up to 1 tablespoon for sprinkling, under the potatoes. Remoulade and sour milk mix, carefully mix with the potatoes. so let around 40 minutes. Sprinkled salad in a bowl with chives and radish garnished bring to the table.

Potato salad with arugula and mustard vinaigrette

Serves 4 meals

1 kg medium potatoes

1 medium onion

75 milliliters of vegetable broth

5-6 tablespoons white wine vinegar

4 tablespoons oil

2 tablespoons coarse mustard

salt and pepper

1 bunch of radishes

1 bunch arugula

The preparation sequence

Clean potatoes in water and in boiling water so the. Cook 25 minutes soft. Peel onion and chop finely. Broth, vinegar and oil to boil. Stir mustard and season well with salt and pepper.

Drain potatoes, rinse briefly under cold water, peel and cut into slices. Vinaigrette over the potatoes pour and mix gently. Potato so to. Infuse for 30 minutes.

Clean radishes in water, clean and cut into slices. Arugula clean water, clean and drain. Radish slices and arugula give to the potatoes and mix well. Season salad with salt and pepper and bring warm or cold on the table.

Potato salad with chorizo, peppers and chives and mustard vinaigrette

Serves 4 meals

1 kg small potatoes new

2 small red peppers

2 spring onions

2 tablespoons light balsamic vinegar

200 milliliters of vegetable broth

2-3 teaspoons coarse mustard

Salt and freshly ground pepper

1 pinch of sugar

6 tablespoons olive oil 1 teaspoon +

1 bunch of chives

2 chorizo sausages (so to the. 100 grams)

The preparation sequence

Clean potatoes in water and in boiling water so the. Simmer for 20 minutes to cook. Drain potatoes, rinse, drain and cut into quarters. Peppers into quarters, brush, clean water and cut into bite-size pieces. Spring onions, cleaned in water and cut into rings.

Vinegar, broth and mustard mix, season with salt, pepper and sugar. Beat 6 tablespoons of oil underneath. Chives clean water, pat dry, finely chop and stir. Vinaigrette, lift peppers and spring onions with the potatoes and so the. Infuse for 30 minutes.

Remove from the sausage skin. Cut sausage into slices. 1 teaspoon oil in a frying pan heat up. Fry sausage slices for 3-4 minutes, remove, drain, mix into the salad. Season salad with salt, pepper and sugar and bring to the table.

Potato salad with beans, tomatoes and pesto dressing

Serves 4 meals

1 kg potatoes new

200 grams frozen green beans

250 milliliters of vegetable broth

70 grams basil pesto

4 tablespoons light balsamic vinegar

2 tablespoons olive oil

Salt and freshly ground pepper

1 pinch of sugar

200 grams cherry tomatoes

30 grams of parmesan (for sprinkling)

Basil leaves (for decoration)

The preparation sequence

Clean potatoes in water and in boiling water so the. Simmer for 20 minutes to cook. Meanwhile beans in boiling salted water so the. 7 minutes to simmer, cook. Beans drain and rinse with cold water. Drain potatoes, rinse, allow to cool slightly.

Broth, pesto, vinegar and oil devious. Season with salt, pepper and sugar. Peel potatoes and cut into cubes. Mix diced potatoes and beans with pesto dressing and so the. Infuse for 30 minutes stirring occasionally. Clean tomatoes in water, cut in half and add to the salad.

Bring salad in bowls on the table. Sprinkle with parmesan. Garnish with basil leaves.

Pasta salads - delicious recipe ideas for the party classics

Szechuan noodle salad

Ingredients for 6 meals

500 grams of pasta (eg.B. Strozzapreti)

Salt and freshly ground pepper

1 piece of ginger (as the. 20 grams)

5-6 stalks coriander

150 grams of mayonnaise

Soy sauce 4 tablespoons

6 tablespoons fruit vinegar

3-4 teaspoons Samba Olek

100 grams of roasted salted peanuts

1 cucumber

150 grams of sugar snap peas

2 spring onions

2 medium carrots

The preparation sequence

Pasta (so to die.1 teaspoon of salt per liter) simmer in 4-5 liters of boiling salted water according to package directions, cook. For the salad dressing of ginger peel, grate finely. Clean coriander in water, shake dry and chop. Ginger, coriander, mayonnaise, soy sauce, vinegar and Samba Olek Mix.

Nuts chop. Clean or peel vegetables and clean water. Cut cucumber lengthwise in half, remove seeds and divide it into slices. Cut mangetout into fine strips. Cut green onions into thin rings. Cut carrots into thin sticks. Drain the pasta, rinse and drain. Mix with vegetables, nuts and salad dressing. so let around 30 minutes. Season with salt and pepper.

Lukewarm Penne salad with herb steak

Ingredients for 2 meals

1 sprig rosemary

1-2 stalks of thyme

1 clove garlic

1 tablespoon + 1 teaspoon of olive oil

2 pork steaks (so to the. 100 grams)

125 grams short pasta (eg.B. Penne)

Salt and freshly ground pepper

125 grams TK-beans

1 red bell pepper

1 small red onion

3-4 tablespoons white wine vinegar

50 grams of rucola

1 tablespoon pine nuts

The preparation sequence

Clean the herbs in water, shake dry, pluck needles or leaves and chop. Peel garlic, chop coarsely. 1 tablespoon oil, garlic and herb mix. Season with pepper. Steaks pat dry and coat with the marinade. covered chill.

Pasta (so to. 1 teaspoon of salt per liter) simmer in 1-2 liters of boiling salted water according to package directions, cook. Frozen beans covered in little boiling salted water cook for 5-7 minutes to cook.

Paprika brush, clean water and chop. Peel the onion, cut into two halves, cut into fine strips. Vinegar, salt and pepper, beat 1 teaspoon of oil underneath. Drain beans and noodles. Hot mix with pepper, onion and vinaigrette. Read arugula, clean in water and shake dry.

Pine nuts without fat roast. Steaks with salt and spice in a heated frying pan (eg.B. a grill pan) readily Öl of each side 2-Sauté 3 minutes. Lift rocket and pine nuts under the pasta salad. Bring the steaks on the table.

Pasta salad with curry chicken

Serves 4 meals

200 grams of frozen peas

2 chicken fillets (so to the. 300 grams)

1 teaspoon curry

3 tablespoons olive oil

250 grams Pipe Rigate noodles

salt and pepper

100 grams of arugula

250 grams of whole milk yogurt

2-3 tablespoons lemon juice

so the. 300 grams of celery

The preparation sequence

Give peas in a bowl and thaw. Chicken fillets in clean water and pat dry. Curry and 1 tablespoon oil mix. Chicken fillets thus reap and so covered by the. Let steep 15 minutes. Noodles cook in boiling salted water according to package directions. Pour pasta in a colander, rinse under cold water, drain and so the. Leave to cool for 15 minutes.

1 tablespoon of oil in a frying pan heat ovenproof and chicken fillets under Apply as to the fact that. Sauté 4 minutes vigorously. Season with salt and pepper and heated, preheated oven tube, Stove (electric cooker: 125 ° C / fan 100 ° C) so the. Simmer complete 15 minutes cooking.

Arugula clean water, shake dry and cut off the long stems. Cut 40 grams of arugula into strips and mash together with yogurt in a mixing bowl with a high cutting bar fine. Season with 2 tablespoons lemon juice, salt and pepper and stir in 1 tablespoon of oil in the end.

Celery clean, clean in water and cut into thin slices. Mix well together with the noodles, peas and yogurt sauce. Season with salt, pepper and lemon juice.

Chicken fillets cut into slices. Others mix arugula leaves just before serving under the salad and put the curry chicken on soup plates on the table.

Swiss sausage salad with noodles Fussili

Ingredients for 6 meals

750 grams Fusilli (pasta spirals)

Salt and freshly ground pepper

1 pinch of sugar

1 medium onion

8 tablespoons oil

6 tablespoons white wine vinegar

1 teaspoon vegetable stock

500 grams of meat sausage

(370 grams Gherkins (glass)

400 grams Gruyère cheese

1 bunch of parsley

2 bunch of chives

3 tablespoons medium mustard

1 bunch of radishes

250 grams cherry tomatoes

2 beds cress

The preparation sequence

Pasta (so to. 1 teaspoon of salt per liter) simmer in 4-5 liters of boiling salted water according to package directions, cook. Peel onion and chop finely. 2 tablespoons of oil and sauté onion heat therein. 2 tablespoons vinegar and 100 With milliliters of water with broth deglaze. Drain the pasta and rinse with cold water, drain. Put back into the saucepan, Cauldron and mix with the hot marinade. Let cool down.

Meanwhile solve sausage from Pelle, cut lengthwise into two halves and cut into thin slices. Drain cucumbers, taking care to collect the cucumber water. Cut cheese and cucumber into thin strips.

Clean herbs in water, shake dry. Chop parsley finely and cut chives in rolls. Cucumber water, 4 tablespoons vinegar, mustard, 1 teaspoon salt, some pepper and 1 tablespoon sugar. Beat 6 tablespoons of oil underneath. Pasta, sausage, cheese, cucumber, vinaigrette and herb mix. so let the 1 hour.

Radishes, clean water, drain and cut into thin slices. Clean tomatoes in water and cut into two halves. Cut cress from Beet. Hoisting with tomatoes and radishes among the pasta salad. Season salad with salt, pepper and sugar.

Quick noodle salad with meatballs

Serves 4 meals

250 grams of pasta (z. B. Penne Rigate)

3 slices of toast

1 medium onion

500 grams of mixed minced meat

1 egg (size M)

1-2 teaspoons medium mustard

Salt and freshly ground pepper

1 pinch Edelsüß Chilli

100 grams Gouda Cheese

200 grams of small tomatoes

150 grams of green onions

2-3 tablespoons oil

400 grams of meat with salad cream salad

3-4 tablespoons white balsamic vinegar

1 pinch of sugar

Parsley (to decorate)

The preparation sequence

Noodles cook in boiling salted water according to package directions. Drain, rinse well with cold water, allow to cool in a colander and drain.

Meanwhile, toast bread soak in water. Peel onion and chop finely. Hack, egg, expressed toast, onion, salt, pepper, paprika and mustard knead with the kneading hook of the hand mixer. Shape into 8 patties.

Finely dice the cheese. Clean tomatoes in water and cut into wedges. Spring onions, cleaned in water and cut into rings. Oil heat in a large skillet, over medium heat so meatballs in the. Sauté 4 minutes.

Meanwhile, pasta, meat salad and vinegar mix. Spring onions, Gouda and tomatoes subsets. Season with salt, pepper and sugar. Bring garnished with parsley on the table.

Colourful pasta salad with pesto salad cream

Ingredients for 8 meals

500 grams Orecchiette

500 grams of mushrooms

100 grams of bacon

6 tablespoons white wine vinegar

2 tablespoons olive oil

500 grams cherry tomatoes

150 grams of arugula

1 red onion

50 grams of whole milk yogurt

2 tablespoons salad cream (10% fat)

2 tablespoons Genovese pistou

Salt and freshly ground pepper

50 grams Parmesan

The preparation sequence

Noodles cook in boiling salted water according to package directions. Clean mushrooms, cleaned and cut in half. Speck omit in a frying pan without fat crispy. Remove, drain on paper towels. Mushrooms in bacon fat so the. Sauté 4 minutes.

4 tablespoons vinegar and oil Whisk. Season with salt. Drain the pasta, rinse with cold water, drain and marinate with vinaigrette.

Clean tomatoes in water and cut into two halves. Salad Clean, clean water, shake dry and chop depending on size. Onion peel and cut into strips. Yogurt, salad cream, pesto and 2 tablespoons of vinegar mix. Season vigorously with salt and pepper.

Break bacon into small pieces. Prepared ingredients together and bring to the table. Planing Parmesan into thin slices and sprinkle salad with it.

Pasta salad with broccoli and shrimp

Ingredients for 2 meals

4 frozen shrimp (without heads in shell as the. 120 grams)

80 grams short macaroni pasta

350 grams of broccoli

1 small clove garlic

4 teaspoons of olive oil

Salt and freshly ground pepper

1 teaspoon lemon juice

250 grams of small tomatoes (Red Pearl)

1 shallot

3 stalks basil

3 tablespoons white balsamic

The preparation sequence

Give prawns on a screen and so the. Thaw 2 hours. Give pasta in plenty of boiling salted water and so the. Boil for 10 minutes. Broccoli brush, clean water and cut into small florets. Give broccoli after 6-7 minutes the noodles and cook for. Pour pasta and broccoli on a sieve, rinse under cold water, drain and let cool.

Clean shrimp in water and, except for the tail, peel and remove the intestines. Peel and chop garlic. 1 teaspoon oil in a nonstick frying pan heat up and sear the shrimp under Apply for 3-4 minutes. Add garlic and mitanbraten Finally shortly. Season shrimp with salt, pepper and a dash of lemon. Let cool down.

Clean tomatoes in water, drain and cut into quarters. Peel the shallot and chop finely. Clean basil in water, shake dry and pluck off the leaves. Vinegar, shallots, salt and pepper. 3 teaspoons oil embezzled. , Tomatoes, shrimp and basil pasta and broccoli mix with the vinaigrette. Season with salt and pepper.

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 organic lemons

1/4 liter of olive oil

370 milliliters green olives without stone (glass)

370 milliliters of black olives without stone (glass)

3 cans of tuna in its own juice (185 grams)

50-100 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, cook. Drain.

Arugula and parsley brush, clean water. Peel garlic, chop. Hot clean organic lemons in water bowl rub. All lemons squeeze. Arugula, parsley, garlic and oil Puree with hand mixer for creamy paste. Lemon zest and stir in juice. Salsa to taste. Mix half of the noodles.

Olives and tuna drain. Coarsely chop olives. Roast pine nuts and let cool. Paprika brush, clean water, cut into strips. Everything and remaining salsa under the pasta mix, season to taste.

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 (100 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 cut into strips. Cut sausage slices in half. Pasta and sauce mix, stir in salad and sausage.

Noodle Kabanossi salad with yogurt mayonnaise

Ingredients for 6 meals

500 grams of pasta (eg.B. Farfalle)

Salt and white pepper

Basic recipe Mayonnaise

100 grams of low-fat yogurt

500 grams of grape tomatoes

150 grams Kabanossi

200 grams of rucola

somewhat coarse black pepper

The preparation sequence

Noodles in the so. 4 liters of boiling salted water (so to. 1 teaspoon of salt per liter) simmer according to package directions, cook. In a colander and pour cold water quenching. Drain and let cool.

Meanwhile, according to a basic recipe Prepare the mayonnaise. Yogurt with stirring. Season with salt and pepper. Mix with the pasta.

Clean tomatoes in water and cut into wedges. Kabanossi cut into thin slices. Arugula brush, clean water, shake dry and cut a little smaller.

Mix tomatoes, and arugula Kabanossi under the noodles. at least covered. infuse 30 minutes. Again season with salt and pepper. Bring salad on the table and sprinkle with black pepper.

Penne with Parma ham and asparagus salad

Serves 4 meals

250 grams of penne pasta

100 grams of pickled Kalamata olives in oil (with stone)

200 grams Ciabatta bread

9 tablespoons oil

so the. 500 grams of green asparagus

1 medium onion

1 clove garlic

100 grams of dried soft tomatoes

Shoots 30 grams of radishes

40 grams Parmesan

4 tablespoons light balsamic vinegar

1 pinch of sugar

Salt and freshly ground pepper

6 slices of Parma ham

The preparation sequence

Noodles cook in boiling salted water according to package directions. Drain olives, Sud catch it. Cut bread into large cubes. 4 tablespoons of oil in portions heat in a frying pan. Bread cubes portions roast therein Apply 5-6 minutes brown, season with salt and pepper, remove, drain on paper towels. Drain the pasta, drain, place on a greased baking sheet and allow to cool.

Clean asparagus in water, pat dry, cut off woody ends. Only lengthwise, then crosswise cut asparagus into two halves. Peel the onion and garlic, chop finely. Cut the tomatoes coarsely. Drained Olivensud (1-2 tablespoons) and 4-5 tablespoons of oil in a frying pan give and heat. Tomatoes, asparagus, onion, olives and garlic stew therein Apply 6-7 minutes until the asparagus is al dente.

Clean sprouts in water, drain. Grate the cheese, so the. 1/4 aside for sprinkling. Deglaze asparagus and tomato mix with vinegar, boil, give with pasta and bread cubes in a bowl, mix, allow to cool slightly.

Sprouts and cheese subsets, season with salt, pepper and sugar. Pluck ham small, bring pasta salad on the table, sprinkle with cheese übrigem.

Pasta salad with arugula and tuna in garlic marinade

Serves 4 meals

200 grams of pasta (z. B. small pasta shells Conchiglie Rigate)

2 cans of tuna in oil (185 grams)

2 bunches arugula

6 stalks basil

2 cloves garlic

1 untreated organic lemon

2 tablespoons oil

Salt and freshly ground pepper

1 pinch of sugar

2-3 tablespoons capers (glass)

The preparation sequence

Noodles cook in boiling salted water according to package directions, drain, place on a baking sheet and allow to cool. Drain tuna, oil field there. Rocket brush, clean water and allow to drain thoroughly. Clean basil in water, shake dry, pluck leaves from the stems.

Peel garlic, chop. Hot clean lemon in water, wipe dry, rub shell. Cut lemon in half and squeeze. Drip dry tuna oil and 2 tablespoons oil mix. Lemon juice with salt, pepper and sugar condiments, beat oil blend including. Garlic and lemon zest with stirring.

Tuna teasing. Pasta, arugula, basil, tuna, capers and vinaigrette mix, so to. Infuse for 5 minutes and bring to the table.

Pasta salad la Caprese

Ingredients for 6 meals

300 grams of pasta (farfalle example)

Salt and freshly ground pepper

1 medium onion

6 tablespoons balsamic vinegar

1 teaspoon sugar

6 tablespoons olive oil

300 gram mini-mozzarella balls (2 packs of 150 grams)

400 grams cherry tomatoes

1 bunch basil or potty

The preparation sequence

Pasta in plenty of boiling salted water so the. Simmer for 10 minutes to cook. Quenching and let cool.

Peel onion and chop finely. Stir with 6 tablespoons vinegar, salt, pepper and sugar. Propose including oil. Marinade and noodles mix.

Drain mozzarella. Clean tomatoes and basil in water. Some basil for decoration aside, cut rest into strips. Cut the tomatoes in half. All mix with the pasta and season to taste.

Mortadella salad with pesto vinaigrette

Serves 4 meals

500 grams short pasta (farfalle example)

Salt and freshly ground pepper

5 tablespoons balsamic vinegar

5 tablespoons of good olive oil

6 teaspoons of pesto (glass)

300 grams cherry tomatoes

250 grams of mozzarella

125 grams ital. Mortadella (thinly sliced)

1 bunch basil or potty

The preparation sequence

Noodles in the so. 4 liters of boiling salted water (so to. 1 teaspoon of salt per liter) simmer according to package directions, cook. Stir for vinaigrette vinegar, salt and pepper. Propose including oil. Stir pesto. Drain the pasta, cold deter and drain. With the vinaigrette mix, then leave to cool.

Clean tomatoes in water and cut into two halves. Cut mozzarella into cubes. Mortadella slices in half and cut crosswise into strips. Clean basil in water, shake dry and pluck off the leaves.

Pasta, tomato, mozzarella, mortadella and basil mix. so let around 30 minutes. Season salad with salt and pepper.

Lukewarm Penne salad with white beans and tomato salsa

Serves 4 meals

1 teaspoon vegetable stock (instant)

1 tin of large white bean seeds (425 milliliters)

500 grams of tomatoes

3 spring onions

200 grams Feta

400 grams of pasta (for example Penne)

5 tablespoons white balsamic vinegar

Salt and freshly ground pepper

4 tablespoons good olive oil

1 bunch basil or potty

The preparation sequence

For the noodles so the. Boil 3 liters of water with broth. Beans cold rinse and drain. Clean tomatoes in water, into quarters and finely chop. Spring onions, cleaned in water and cut into thin rings. Feta cut into cubes.

The noodles into the boiling water and simmer according to package directions, cook.

Vinegar, salt and pepper, stir vigorously including oil. Clean basil in water, shake dry, pluck leaves from the stems and cut into strips. Under the vinaigrette stir.

Drain the pasta and put them back into the saucepan, Cauldron. Immediately the basil vinaigrette mix with the pasta. Tomatoes, green onions, beans and feta mix. Season salad with salt and pepper. Lukewarm bring to the table.

Salami noodle salad with fennel, capers and olives

Serves 4 meals

250 gram mini penne pasta

1 pinch of salt

6 tablespoons white balsamic vinegar

few dashes Tabasco (optional)

2 teaspoons Worcestershire sauce

1 tablespoon honey

6 tablespoons olive oil

2 cloves garlic

1 small fennel bulb (150 grams)

100 grams of arugula

100 grams of air-dried salami (thinly sliced)

100 grams kalamata olives

30 grams of capers (glass)

The preparation sequence

The noodles cook in boiling salted water according to package directions. Whisk For the vinaigrette vinegar, Tabasco, Worcester sauce and honey. Propose including oil. Peel garlic, cut into small cubes and add to the vinaigrette. Season with salt.

Drain the pasta, taking care to collect pasta water and so the. 100 milliliters measure. Noodles with cold water and mix with the vinaigrette deterred.

Clean fennel in water, clean and cut with a slicer or a sharp knife into very thin slices. Rocket brush, clean water, shake dry and cut into bite-size pieces. Salami, olives, fennel, capers, rocket and pasta mix.

If the noodles have absorbed too much liquid, stir in pasta water. Salad may again add salt to taste.

Pasta salad with dried tomatoes and basil

Ingredients for 6 meals

500 grams of pasta (z. B. Farfalle)

200 grams of dried tomatoes

1 bunch spring onions

60 grams of pine nuts

5-6 tablespoons white balsamic vinegar

Salt and freshly ground pepper

1 pinch of sugar

5 tablespoons olive oil

1 small saucepan, Cauldron basil

The preparation sequence

The noodles cook in boiling salted water according to package directions. Cut the tomatoes into strips. Spring onions, cleaned in water and cut into rings.

Roast pine nuts in a frying pan without fat, remove. For the seasoning vinaigrette vinegar with salt, pepper and sugar. Propose including oil. Clean basil in water, shake dry and pluck leaves from the stems.

Drain the pasta. Pasta, vinaigrette, spring onions, pine nuts and tomato stripes mix and so the. Let steep 15 minutes, stirring occasionally.

Salad again and season with salt, pepper and possibly vinegar. Large basil leaves coarsely pluck small. Fold Finally basil leaves.

Spaghetti Salad Caprese

Serves 4 meals

300 grams Spaghetti

1 pinch of salt

4 tablespoons green pesto

6 tablespoons balsamic vinegar

1 pinch of sugar

300 grams cherry tomatoes

200 grams of zucchini

1 red onion

125 grams of mozzarella

Basil (to decorate)

The preparation sequence

The noodles cook in boiling salted water according to package directions.

Pesto, vinegar, sugar and 4 tablespoons water mix. Clean tomatoes in water and cut into two halves. Clean zucchini in water, clean and grate coarsely. Onion peel and cut into strips. Cut mozzarella into small cubes.

Pour pasta into a colander and rinse cold. Vegetables, cheese, dressing and noodles mix. Bring to the table and decorate with basil.

Pasta salad with artichokes and peppers

Serves 4 meals

300 grams of pasta (z. B. Fussili)

1 red bell pepper

4 spring onions

1 can artichoke hearts (425 milliliters)

8 stems oregano

1 untreated lemon

2 tablespoons wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

4 tablespoons olive oil

Salt and freshly ground pepper

200 grams of black olives with stone (by the glass)

The preparation sequence

The noodles cook in boiling salted water according to package directions.

Paprika brush, clean water and cut into fine dice. Spring onions, cleaned in water and cut into thin rings. Drain artichoke hearts and cut into quarters. Oregano in clean water, shake dry, pluck leaves from the stems and, except for a little for decoration, chop.

Hot clean lemon in water, wipe dry, remove the bowl with a zester in thin strips. Cut fruit in half and squeeze juice. 4 tablespoons lemon juice, vinegar, mustard, oregano and honey mix. Oil trickled stir among.

Season vigorously with salt and pepper. Pour pasta into a colander and rinse cold. Prepared salad ingredients and olive mix, bring to the table and decorate with oregano.

Pasta salad with antipasti

Serves 4 meals

300 grams of pasta (penne)

1 small yellow pepper

1 small red pepper

150 grams small mushrooms

1 zucchini

1/2 or 1 small eggplant

1 clove garlic

6 tablespoons olive oil

Salt and freshly ground pepper

4 tablespoons balsamic cream

5 stalks basil

The preparation sequence

The noodles cook in boiling salted water according to package directions. Meanwhile, cut peppers in half, clean, clean water and cut into pieces. Clean and clean mushrooms. Clean zucchini and eggplant in water and brush. Cut eggplant lengthwise into two halves. Cut zucchini and eggplant into thin slices. Peel garlic and cut into thin slices. Drain the pasta and place in a bowl.

2 tablespoons oil in a large skillet heat. Fry eggplant slices for 3-4 minutes, take out and add to the pasta. Give 4 tablespoons of oil in the frying pan. Peppers and mushrooms so therein the. Sauté 5 minutes. Zucchini and garlic so after the. Add 2 minutes. Season vegetables with salt and pepper. Deglaze with balsamic cream and 2 tablespoons of water. Boil the solution shortly, then add to the pasta.

Clean basil in water, shake dry and chop roughly half the leaves and put them in the salad. Mix salad well and bring to the table. Garnish with basil übrigem. Bring warm or cold on the table

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 cut into fine strips. Oil heat 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 drain well.

Peel carrots, clean water and cut into fine strips. Salad Clean, clean water, shake dry and cut the individual sheets into bite size pieces. Clean Lemon in water, wipe dry and rub half of the shell fine. Cut lemon in half and squeeze juice. Yoghurt and salad cream mix, season with salt, pepper, sugar, lemon juice and shawls.

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

Melon Tortellini salad with smoked salmon layer

Serves 4 meals

2 packages (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 lemon 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. Peel cucumber, along into quarters and cut them into pieces. Spring onions, cleaned in water and cut into rings.

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

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

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 packages (200 grams) sour cream

2 tablespoons fruit vinegar

100 milliliters of milk

200 grams of cheddar cheese (piece)

2 cans (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 drain. Both mix with tomato chili sauce.

Clean tomatoes in water and chop. Cut avocado in half, stone, loose flesh from the peel and dice. Instant mix with tomatoes and lime juice. Season with salt and Tabasco.

Salad Clean, clean water and cut into strips. Cut chicken into slices. Prepared ingredients in a large glass bowl layers, thereby sprinkle each layer with sour cream dressing. 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 (eg 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 (eg, 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. Remove, drain on paper towels.

Clean grapes in water, pat dry and cut into two halves. Coarsely chop nuts. Romaine lettuce brush, clean water, spin dry and cut 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 sprinkle a little vinaigrette. so let about 30 minutes pulling cold.

Read sprouts, clean water, drain and place on the salad.

Layer salad with steak strips

Serves 4 meals

3 beef steaks (so to 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

100 grams of baby spinach

Alufoil

The preparation sequence

Meat pat dry. 2 tablespoons sunflower oil heat 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 cut into cubes. Olive oil in a frying pan heat up. 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, tomatoes cut small. Romaine lettuce brush, clean water and spin dry. Spinach read, clean water and spin dry. Take steaks from the foil and cut 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

100 grams of hazel leaves

The preparation sequence

Celery and carrots clean or peel, clean water. Cut 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 lemon juice, salt and pepper. The 3 tablespoons oil while stirring.

Chives clean in water and cut into small rings. Sour cream and mayonnaise until smooth. Season with salt, pepper and so the. 3 tablespoons lemon juice.

Apples, carrots and celery as monolayer in twelve glasses to the 280 milliliter or in a large bowl. Sour cream spread on it. Sprinkle with hazelnut flakes and chives. 3 hours maximum chill.

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 (100 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 cut 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. Simmer 7 Minutes, cook, drain and allow to drain.

Peel onion, chop coarsely. Cabbage clean, clean water, and cut into quarters or slice into thin strips. Cucumber brush, clean water, along into quarters and cut into cubes. Tomatoes clean, clean water and cut into slices.

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. Mitanbraten 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 lemon 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. Salad Clean, clean water and cut into strips.

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

Spring onions, clean water and cut diagonally into thin rings. Clean herbs in water, pat dry, remove coarse stems. Herb chop. Something chopped herbs for decoration aside.

Salad cream, lemon 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 Drizzle with dressing. 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 lemon juice

100 grams of Parmesan (piece)

The preparation sequence

Clean meat in water and pat dry. 2 tablespoons of oil in a frying pan heat up. 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.

Cut white bread into cubes. 3 tablespoons oil in a frying pan heat up. Roast bread cubes in it until golden brown while turning. Drain and remove to a paper towel. Salads brush, clean water, coarsely cut into pieces and throw dry. Peel garlic and chop finely. Yogurt, mayonnaise and garlic mix. Season with salt, pepper and lemon juice.

Peel eggs and cut into slices. Cut 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 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 cut into slices. Peel carrots, clean water and grate into strips. Salad Clean, clean water and cut into strips. Clean meat in water, pat dry and cut into strips. Onion peel and cut into rings.

Oil heat 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

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

Hot clean water and dry it in lemon. Peel rub fine. Cut lemon in half and squeeze. Honey, lemon juice and stir shawls.

Orange peel so that the white skin is completely removed. Cut oranges in half and cut into slices. Kiwis Peel and cut into wedges. Clean grapes in water, pat dry and pluck from the stems. Cut grapes in half and remove seeds if necessary. Clean carambola in water and cut into slices. Banana peel and cut into pieces. Prepared fruits and 2/3 the honey marinade mix gently.

Chop nuts coarsely and fry in Para 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 drizzle with honey marinade Other.

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)

100 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.

Kiwi Peel and cut into pieces. Clean grapes in water and cut into two halves. Banana peel and cut into slices. Clean apple in water, cut into two halves. Use a half elsewhere. Remove the other half of the core housing. Cut apple into slices. Mix fruit in a bowl.

Quark, milk, honey and vanilla sugar Mix well with a whisk. Bring vanilla curd and fruit salad on 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, into quarters, remove seeds and cut into cubes. Banana peel and cut into slices. Giving fruit in a bowl and sprinkle with lemon juice. Papaya peel, detach seeds with a spoon. Eighths pulp and cut into slices.

Peel pineapple into quarters and cut out the woody stalk. Cut pineapple into pieces. Kaki peel and chop. Pistachios crush in a mortar.

Apple, banana, papaya, pineapple and persimmon mix 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.

Clean thoroughly lemon in water and wipe dry. Peel rub fine. Cut lemon in half and squeeze juice. Yogurt, lemon zest, honey and 2 tablespoons lemon juice.

Read blackberries, carefully clean in water and allow to drain. Clean plums, nectarines and apricots in water, cut into two halves, detach stones and cut flesh into columns. Mix fruit, remaining lemon juice and 1 packet of vanilla sugar subsets.

A rectangular waffle iron (12 x 21 cm) warm, 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.

Depending bring two wafers with a dollop of yogurt and some fruit salad on plates on 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.

Clean grapes in water and cut into two halves. Clean apple in water, cut in half, remove the seeds. Cut apple halves into small pieces. Banana peel and cut into slices. Fruit with orange liqueur and 1 teaspoon of sugar mix.

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

100 grams of Physalis (Cape gooseberry)

2 ripe kiwifruit

1/4 pineapple

1 ripe mango

200 milliliters of orange juice

100 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 to decorate, clean, clean water and cut it into two halves. Kiwis and pineapple peel. Pineapple into quarters and cut out woody center. Mango cut from stone and peel pulp. Cut pineapple, mango and kiwi slices and marinate with orange