Entertaining with Friends E-Book

Naumann & Göbel Verlag

• Herausgeber: Naumann & Göbel Verlag
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2015

Beschreibung

Enjoy eating together! Good food is a must for an evening with friends. You'll find all the right recipes here: hearty and rustic for a cosy evening, elegant ideas for the perfect dinner party, aromatic dishes for mild evenings outdoors, light bites to go with a good bottle of wine, and desserts for the sweet-toothed. There's something here for everyone. Try our hearty and spicy chorizo casserole, prawns in tomato sauce, beefsteak with wasabi or Mediterranean chicken. One thing is certain: our recipes will guarantee you'll have a wonderful and unforgettable evening with your friends! - Every recipe comes with great photos, detailed, step-by-step instructions and precise timings and nutritional information - Varied and versatile recipes for that successful evening with your friends - Culinary delights for the perfect dinner party, hearty and rustic, delicious little bites, enticing desserts and much, much more

Leseprobe

Entertaining with Friends

Are you looking for aromatic dishes for a cozy evening? Do you need a surprise menu for a special occasion, light bites for a party, or a rustic dish for a hearty meal? Then this book is just what you need with recipes for every occasion – to feast on and enjoy with your friends.

Try the fillet of beef with chestnuts, mediterranean chicken, prawns with salsa verde, as well as zabaglione and panna cotta. Our recipe suggestions will make entertaining friends an unforgettable experience.

Entertaining with Friends

© Naumann & Göbel Verlagsgesellschaft mbH a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft Emil-Hoffmann-Str. 1, 50996 Cologne (Germany) www.vemag-medien.deTranslation from German: Susan Ghanouni and Laila Friese, in association with First Edition Translations Ltd, Cambridge Overall production: Naumann & Göbel Verlagsgesellschaft mbH All rights reserved ISBN 978-3-8155-8783-6

Photo credits:

p. 4 above and second from bottom, 5 middle and bottom, 6–7, 50–51, 53, 61, 65, 69, 75, 76, 79, 81, 87, 89, 91, 97, 99, 100, 102, 105, 130, 133, 134, 172–173, 197, 203, 206–207, 213, 215, 217, 218, 221, 222, 225, 227: Studio Klaus Arras

Cover Design: © StockFood/J.-F. Hamon

All other photos: TLC Fotostudio

Illustration p. 9: Carmen Strzelecki

Contents

Introduction

Party snacks and finger food

Gazpacho jelly with olives

Potato tortilla with courgette and mushrooms

Stuffed mushrooms with walnuts

Cheese appetisers with olives and capers

Prawns with salsa verde

Squid on white beans

Fish terrine with prawns

Black pudding pinchos with sherry

Lamb snacks with mint and honey

Lomo embuchado with ratatouille

Puff pastry pockets with garlic sausage

Chicken breast with ham

Chicken skewers with saffron and almonds

Chicken rolls with carrots and aubergines

Chicken balls with beetroot and tomatoes

Chicken terrine with pistachios

Chicken breast with chilli

Quails wrapped in bacon

Fruits wrapped in bacon

Elegant and festive

Vegetable carpaccio with coriander

Cream of chestnut soup with cranberries

Carrot and ginger soup with prawns

Pea cappucino with mint

Foam soup with ceps

Egg and cream soup Tuscan-style

Smoked goose breast with apple compote

Courgette flowers stuffed with ricotta

Artichokes with herb-and-egg vinaigrette

Parma ham with melon

Veal carpaccio with porcini mushrooms

Venison fillet with duck liver pâté

Vegetable terrine with chestnuts

Salmon rolls with trout caviar

Prawns with pastis and fennel

Swordfish in Marsala

Sea bass with olive sauce

Salmon and spinach parcels with capers

Monkfish with olive sauce

Corn-fed chicken with tarragon-mustard sauce

Veal breast stuffed with pork fillet

Veal ragout with rosemary

Larded roast leg of lamb with anchovies

Oven-baked fillet of beef with herbs

Spanish rabbit with sultanas

Wild boar medallions with red cabbage

Fillet of beef with chestnuts

Delicious basics

Italian-style cabbage soup with Fontina cheese

French onion soup with double cream

Solyanka with bacon

Borscht with gammon steak

Chorizo stew with potatoes

Sauerkraut stew with Cabanossi

Sweet potato stew with paprika sauce

Spaghetti aglio olio with chilli pepper

Classic lasagne with red wine

Polenta al forno with Fontina cheese

Bucatini in Gorgonzola sauce

Raclette with variations

Fondue bourguignonne with watercress sauce

Cheese fondue with kirsch

Eating outdoors

Butter variations with herb, spice and citrus flavouring

Pepper salad with olive breadsticks

Couscous salad with chilli dressing

Pasta salad with rocket pesto

Chicken hot dogs with pesto

Dates and prunes wrapped in bacon

Creole sausages with mango relish

Pork and sage medallions with chutney

Swordfish with ginger dressing

Sea bass with salsa fresca

Monkfish kebabs with figs

Surf & Turf with veal and clams

Sesame and serrano burgers with aioli

Fillet of beef roulades on skewers

Fillet steaks with wasabi

Lamb fillet with sheep’s milk cheese dip

Lamb chops with a honey glaze

Prepare-ahead dishes

Red pepper and ricotta soup with honey

Chicken curry soup with chilli gremolata

Chickpea stew with sultanas and apricots

Red cabbage stew with duck breast

Marinated sardines with lemons

Seafood with celery

Vitello tonnato cooked in wine

Prawns with tomato sauce

Sardines with pancetta

Pollo in padella with Provolone

Chicken alla toscana with cannellini beans

Mediterranean chicken with peppers

Involtini with chicken livers

Braised beef in Barolo

Beef and lamb casserole Mont Ventoux

Lamb ragout alla romana

Sweets and desserts

Cream cheese pudding with figs

Lemon cream with skewers of fruit

Bavarian cream with real vanilla

Papaya cream with cassis

Caramelised figs with vanilla ice cream

Sparkling wine mousse with pomegranate kernels

Nougat parfait with flaked almonds

Pears in red wine with chocolate cream

Irish cream on chocolate pudding

Poppy seed and marzipan quark with cherries

Panna cotta with Marsala

Tiramisu just classic

Zabaglione typically Italian

Gelato di espresso with cocoa beans

Semifreddo al limone with rum

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Introduction

Foreword

Dining with friends is one of the most enjoyable ways to spend your free time. Whether getting together for a barbecue on a balmy summer’s evening or celebrating an occasion with an elegant dinner, such evenings are likely to remain with you as pleasant memories long after the event. This book contains a comprehensive selection of great recipe ideas which are bound to be a big hit with your guests. We have also included below a few suggestions designed to inspire you with creative ideas for decorating your table and hints on how to arrange your plates, glasses and cutlery correctly. A meal should, after all, be a feast for the eyes as well as the taste buds.

A few creative ideas can be turned to magical effect in just one or two simple steps. Candles are an absolute must when entertaining. They can be used in profusion, instantly creating a festive atmosphere. Tea lights, in particular, are ideal for producing a variety of simple candlelight arrangements: placed in a coloured glass vessel, such as a Moroccan tea glass, they will cast beautiful, coloured reflections over the table. They can also be used to decorate individual place settings. Alternatively, an elegant effect may be achieved by arranging these tiny lights in a line across the table or by simply dotting them romantically around the table.

Flowers, plants or foliage are also key elements in table decoration. Single petals scattered randomly over the table create a capricious, romantic effect whilst an autumn get-together could be celebrated with an arrangement of colourful, freshly gathered foliage and chestnuts. Herbs, with their wonderful Mediterranean scents and aromas, also make a delightful contribution to the dinner table.

Classic rules for setting the table

Each guest should be allocated around 80 cm of table space to be able to sit comfortably. You may wish to provide each place setting with a service plate on which the individual dishes pertaining to each course are placed during the meal. A side plate is placed to the left or above and to the left of the service plate.

Traditionally, knives go to the right of the plate, with the blade edge facing inward. Forks are placed on the left, with the prongs pointing upwards. The cutlery should not lie flush with the lower edge of the plate, but approximately a thumb’s width above it. The arrangement of the cutlery reflects the sequence of courses on the menu. Accordingly, the cutlery needed for the starter is placed on the outside whilst the main course cutlery is situated on the inside. The soup spoon should be placed horizontally above the plate, with the dessert cutlery beneath it. The golden rule, therefore, is to start with the cutlery on the outside and, course by course, work your way inwards. The one exception to this is the bread knife, which should be placed across the side plate. The glass intended for use with the main course should be placed more or less above the main course knife. The water glass, which remains in use throughout the meal, should go just to the left of this and any glass to accompany the starter goes on the right.