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Jill Jacobsen

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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.