Summer Kitchen

Chicken wraps with Roquefort

Ingredients for 6 meals

3 eggs (size M)

200 grams of chicken fillet

Salt and freshly ground pepper

2 tablespoons oil

8 anchovy fillets in oil

50 grams Roquefort cheese

200 grams double cream cheese

4 lettuce leaves

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

Cling film

The preparation sequence

Eggs in boiling water so the. cook 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 the. Sauté 10 minutes. can 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. Stir in 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 something. use residual otherwise. The so to. elapse 1/4 cream on it. Each so to. 1/4 of the meat, the remaining anchovies and salad on 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 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. 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.

flavor 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 shred into strips. Wrap in a nonstick skillet heat and remove without fat.

Wrap brush with the 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 (so to the. 350 grams)

Salt and freshly ground pepper

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

1 small piece (so the. 10 grams) ginger

3 medium carrots

3 spring onions

4-6 tablespoons chili sauce

1 package soft tacos (8 pieces so the. 300 grams)

alufoil

The preparation sequence

Oven tube Preheat electric oven: 125 ° C / with convection: 120 ° C) duck breasts clean 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 as to the. 5 minutes, then sear on the meat side for 3-4 minutes. Season with salt and pepper. With the meat side down in the oven tube so the. Sauté 30 minutes.

Meanwhile sprouts rinse and allow to dry. Ginger, peel and finely chop. Carrot peel, chop underwater washing it lengthwise into two halves. Halves diagonally into very thin slices shred. Clean green onions, mince 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 spring onions sauté 3-5 minutes. Ginger and fry briefly. Chili sauce stir.

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 of garlic

1 tablespoon oil

400 grams of minced meat

Salt and freshly ground pepper

1/2 small head iceberg lettuce (150 grams)

1 package (280 grams) Wraps (4 pieces so the. 25 centimeters in diameter)

4 tablespoons tomato paste

200 grams of fresh goat's cheese

greaseproof paper

Ribbon or kitchen twine

The preparation sequence

Onion peel and finely dice. Peel garlic, finely shred. Heat oil in a large nonstick skillet. Hack fry over high heat stirring 6-8 minutes crumbly. After so the. add 4 minutes onion and garlic. season heavily with salt and pepper. Cool on a flat plate.

In the meantime, clean salad, clean water, let dry thoroughly and chop into small strips. Wraps spread on the work surface and brush with 1 tablespoon of tomato paste. Only hack, then distribute the salad on the wraps and sprinkle with crumbled cheese. In this way the. leave 3 centimeters edge free.

Left and right edges 3-4 centimeters to the center fold. Wrap roll up tightly. diagonally crush roll in half. From the parchment so the. 4 centimeter wide strips mince and 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 ml) corn kernels

2 medium carrots

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

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

150 grams of turkey breast sliced (very thinly sliced)

greaseproof paper

The preparation sequence

Heating floor first before the oven: electric oven: 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 curd. Give watercress and parsley and mix all 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 still the salad, wash it and let it dry thoroughly. Now you cut it into thin strips.

Cut the tortillas one another and spread them on a baking sheet cake. Heat it in heated, preheated oven tube for as to the. 1 minute. Place the tortillas then side by side on a work surface. Tricks the cream cheese on the tortillas and always leave it a way around that. 2 centimeter wide border free. Spread succession lettuce strips, grated carrots, corn and turkey breast sliced 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 paper ends to (to eat an end reopen). Tip: To move you pack the best wraps in a lunchbox. Lege liked to carrots and cherry tomatoes for nibbling it.

Wrap with roast chicken and vegetables

Serves 4 meals

1 yellow small pepper

1 red small pepper

1 small eggplant (so to the. 200 grams)

1 romaine lettuce heart

200 grams of chicken fillet

Salt and freshly ground pepper

1 pinch Edelsüß Chilli

3-4 teaspoons of olive oil

4 sprigs marjoram

120 grams of low-fat yogurt

1 pinch of sugar

1 package wheat wraps (as to the. 280 grams)

greaseproof paper

The preparation sequence

chop peppers into four pieces, clean and clean water. Quarter again chop in half. clean eggplant in water, cleaned and so the. 2 mm thin slices shred. clean lettuce in water, cleaned and coarsely shred 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 the. half the time, add 3 tablespoons of water, season with salt and pepper and simmer end, 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 for 3-4 minutes while turning. Season and remove 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 on the more upper 1/3 of the wraps, leaving some margin free. Mince filling with yogurt, a few drops of it, then rolling 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 underwater washing and coarse. 12 Lettuce leaves detach, polka dots underwater washing and dry. mince tomato underwater washing 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 sequentially in a non-hot griddle from every side so the. Heat for 20 seconds.

Wraps with cream cheese Brush. With 2 slices Kassel show, carrots and tomatoes spread out and cover with lettuce leaves.

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

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 cakes 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 green onions, mince underwater washing and rings.

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

clean salad, clean water, spin dry, shred into strips. Chutney and curry stir. The wraps so Brush. Salad and Mettmasse mix, spread on wraps. Two opposing sides beat about the filling, then roll up firmly from 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) of tuna "naturel"

4 slices (as the. 35 grams) Emmental cheese

4 tablespoons salad cream (36% fat)

Salt and freshly ground pepper

1 dash lemon juice

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

greaseproof paper

Band for tying

The preparation sequence

Clean fennel, crush or planing underwater washing 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, salad cream and watercress and season with salt, pepper and a little lemon juice. Wraps successively in a hot frying pan without fat on each side so the. Heat for 20 seconds.

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

On 2 opposite sides of the border as the. 2 centimeters 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 centimeters in diameter)

150 gram paper-thin ham cold cuts

Greaseproof paper

The preparation sequence

Carrot peel, grate underwater washing and coarse. Romaine lettuce clean, clean water, replace blades and hurl dry. Pink berries in a mortar. Stir in chutney.

Heat Wraps sequentially in a frying pan without fat 30 seconds each, turning once. Chutney spread on the wraps, leaving a 3-4 centimeter wide border free. Then with lettuce, carrots and sliced prove.

Pages take. Wraps and roll angle chop in half. 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 dill

150 grams double cream cheese

1/2 Frisée salad

12 slices of 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 rest 20 minutes.

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

clean Dill in water, shake dry, chop finely flags and stir into the sauce. Cream cheese and 1 tablespoon milk until smooth. Clean lettuce and clean water, let dry thoroughly and chop small.

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

Pancakes with first so the. 1 tablespoon cream cheese Brush, then confirm with 3 slices of salmon and some salad. With mustard sauce, a few drops of it. Pancakes rolled up tight and sloping chop in half. Every pancakes half wrap in parchment paper and tie with kitchen twine.

Snack Toast - Recipe Ideas for occupied Toast deluxe

Whether single assignment or a folding sandwich - toast recipes are an evergreen of everyday cuisine. Quick 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, cheese, sausages and more. In this cookbook find versatile Toast Recipes: In addition to the classic Toast Hawaii offers light breakfast toast 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) of tuna in Lake

4 slices of Edam cheese

The preparation sequence

Clean peppers, chop underwater washing and in columns. clean chives in 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 oven: 200 ° C / with convection: 175 ° C) so the. bake 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

cheese 175 grams Mozzarella

8 slices prosciutto

coarse pepper for sprinkling

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 oven: 200 ° C / with convection: 175 ° C) so the. bake 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 (as 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. clean chives in 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 a frying pan, 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 (so to. 25 grams)

1 baby pineapple

3 tablespoons sour cream

4 tablespoons barbecue sauce (bottle)

Sea salt and coarse pepper

8 slices (as the. 30 grams) white bread box

8 thin rump steaks (so about. 120 grams)

1 tablespoon oil

possibly 2 freezer bag

The preparation sequence

Cheese slices debark. Pineapple peel and eventually cut out with an apple corer to brew 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. Oven tube Preheat 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. Steaks fry from 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 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 in portions to the toasts. Clean tomatoes in water, chop in half and place with the toasts. Parmesan slice and sprinkle over the toasts.

In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C) so the. bake 4 minutes. Garnish with parsley and olives.