Delicious light snack recipes and low-calorie zucchini buffers
What is better than a summer evening with friends and light snack recipes? We have put together some great recipes.
The sky is blue, the temperatures are still pleasant in the evening and the food is good anyway.
Meanwhile, Zucchini is no longer a boring vegetable but even serves as a base for low-carb noodles and other goodies.
How about zucchini buffers and feta cream? You do not need much, either.
ingredients
- 100 g of feta
- 0.5 teaspoon lemon zest
- Salt pepper
- 150 g of flour
- 2 eggs
- 0.5 teaspoon chili flakes
- 2 zucchini
- 4 stalks dill
- 8 tablespoons of oil
- 16 cherry tomatoes
For the Fetacreme: Crumb the feta in a lightning hacker. Then add the lemon zest, 50 ml of water, a little salt and pepper and mix until creamy. Then you can put the feta cream in a small bowl and put it in cold. So it tastes best with the zucchini buffers afterward.
For the buffers: You mix flour with 200 ml of water, add eggs, chili flakes, half a teaspoon of salt and a little pepper and stir with a whisk to a smooth dough. Then you rasp the courgettes roughly and chop three stalks of dill with the fine stems very fine. Then you lift both under the dough. From the rest of the dill, you can pluck the tips. Next, heat four tablespoons of oil in a large non-stick pan.
Here you put half of the zucchini mass with a tablespoon in about eight small portions (one tablespoon each) and fry the buffers on each side for two to three minutes until golden brown. Then let the buffers drain on a paper towel and keep them in the oven at 100 degrees warm. The rest of the mass you can process just as you marinate the tomatoes in the pan.
Good Appetite!
Let’s veggie Snack Recipes, baby!
This dish may not be missing on any summer evening with friends. Because it’s light, it’s filling well and most people like it: vegetable couscous. For four servings, you need:
Ingredients
- 3 big tomatoes
- 180 g of onions
- 2 yellow peppers
- 300 g of zucchini
- 1 teaspoon of cumin
- 4 tablespoons of oil
- 3 cloves of garlic
- Salt
- Pepper
- 250 g instant couscous
- 250 ml vegetable stock (hot)
- 5 tablespoons Ajvar (paprika puree)
- 1 can chickpeas (425 g EW)
- 250 g skimmed milk yoghurt
- 3 tablespoons chopped peppermint
Preparation
First, halve the tomatoes, lift the inside out with a tablespoon, and set it aside. From the flesh of the tomato, you then remove the stalk and dice it. Just like the onion. Then you clean the peppers, quarter them, and decorate them. These quarters are now cut across into strips about one centimeter thick. Then it goes to the zucchini: clean, quarter-wise, and cut into pieces about one centimeter thick.
The cumin you roast now in a large nonstick coated pan briefly and chop it roughly. In two tablespoons of oil, you steam the onion glassy. Roast peppers and zucchini in the pan for three minutes. Now you squeeze the garlic in addition, you taste the vegetables with cumin, salt, and pepper. The whole thing can be simmered and covered in mild heat for ten minutes.
You now put two tablespoons of oil in a pot and heat it. Stir the couscous into it for about a minute, stirring it, before pouring the stock on the stove.
The interior of the tomatoes is set aside, you mash them with ajvar, and then give it with the drained chickpeas under the vegetables. Heat everything together again. Loosen the couscous with a fork and fold in the prepared diced tomatoes. Now you can mix the yogurt with salt and mint and arrange the couscous with vegetables.
Good Appetite!
Crispbread, Light Snack Recipes For Summer Evenings
Crispbread with a Difference
Just the boring crack on the hand? Not on a summer evening with friends. There you should spice up the crispy snack recipes. For example with a cucumber quark. For portions you need the following:
Ingredients
- 4 cucumbers (about 50 g each)
- 4 tablespoons of lean quark (approx. 20 g each)
- 4 tablespoons of mineral water with carbon dioxide
- salt and pepper
- 4 small carrots
- 8 radishes
- 80 g sprouts (eg radish sprouts)
- 4 slices of whole wheat crispbread
Preparation
First, you wash the cucumbers and rub them dry, before halving them lengthwise and decorating with a teaspoon. Then you rasp her with a box grater. Now you stir quark and mineral water in a small bowl, mix the cucumber rasp and taste the mixture with salt and pepper.
Then you wash the carrots and grate them. Also, wash the radishes, dry them, clean them, and then slice them. In the end, you put the sprouts in a sieve, rinse them and shake them dry.
Then you can spread the crispbread with the cucumber quark. Carrot ravioli, radish slices, and sprouts you can pretty on it.
Fish Snack Recipes from the oven: healthy and easy!
Fish is not only on Fridays but always. The right highlight for a summer evening together with friends: the bream from the oven! When she comes fresh to the table and smells so wonderful … Yummy!
For four people you need the following:
ingredients
- 4 Darden (à 400 g, ready to cook)
- 500 g of hard-boiling potatoes
- 2 tablespoons rapeseed oil
- salt and pepper
- 1 fennel tuber (about 250 g)
- 2 teaspoons paprika powder (rose-sharp)
- 1 teaspoon of fennel seed
- olive oil
- 3 tablespoons of olive oil
- 1 lemon
Preparation
In the first step, you wash the dorados inside and outside and then dab them dry with kitchen paper. You cut the skin slightly on both sides several times.
Now it goes to the side dishes: Wash the potatoes thoroughly and cut into about five millimeters thick slices. You then distribute the rapeseed oil on a baking tray. Then you put the potato slices next to each other and put salt and pepper on top.
You clean the fennel, wash it and cut it lengthwise into thin slices. Spread the whole on the potatoes and lightly salt.
In the next step, you mix paprika, fennel seed, some pepper and salt in a small bowl. The Darden you sprinkle from both sides with the spice mixture. Now you can put the fish on the pre-cooked vegetables and drizzle with olive oil.
In the preheated oven, cook at 225 ° C (best with top/bottom heat) on the bottom rail for about 20 minutes. Meanwhile, you can halve the lemon and squeeze it out. Then come the best: arrange the bream with potatoes and fennel, drizzle with the lemon juice and serve.
It is going to be a party!
Easy and delicious Snack Recipes: chicken legs from the oven
In summer, the grill and oven are your best friend. Above all, if you do not have much time to prepare something elaborate, you can let the stove do its work. For example, with delicious chicken drumsticks! For six people you do not need many ingredients.
ingredients
- 6 chicken legs (à 80 g)
- 1½ limes
- 2¼ tablespoons soy sauce
- 1 tablespoon of honey
- 125 grams of shallots
Preparation
The chicken legs are washed off in the first step and dabbed well dry. Now rinse the limes, also pat dry, and finely rub off the peel of two fruits and squeeze out the juice. The lime juice and the bowl, soy sauce, and honey stir in the next step and paint the clubs with it. The whole leaves you pull 30 minutes. Now you can peel the shallots, halve and place them in a large flat casserole.
The oven then heats up to 200 degrees (convection 180 degrees). then you put the chicken drumsticks in the mold on the shallots, drizzle some marinade over it, and let it fry in the oven for about 20 to 30 minutes. The remaining limes you cut in the meantime in pieces. You can then do it together with the clubs. By the way: This dish can be served warm or cold.
Super easy, delicious, and low-carb. We like!
Fresh and fruity: stuffed melon Snack Recipes
It is THE summer fruit par excellence: the melon. Whether classic, honeydew melon, or otherwise a variant. We have a recipe for you that tastes good visually: the stuffed melon.
For four people you need these things:
ingredients
- small 2 melons (eg Galia, à 600 g)
- 2 stalks of mint
- almond flakes 2 tablespoons (about 20 g)
- 2 ripe pears (à 150 g)
- 1 blood orange
- 400 g of yogurt (3.5 percent fat)
- 1 tablespoon of pear syrup
- 1 pinch of cardamom
Preparation
Halve the melons in each case and dissolve the seeds with a tablespoon. From the undersides of the melon halves, you always cut off a small cap so you can put it down afterward. Now you wash the mint, shake it dry, and pluck the leaves. You have to chop it finely.
The almond flakes roast in a coated pan over medium heat until golden brown. Then you let it cool down. Now wash the pears, peel, quarter, and core. Then you can slice them into thin slices. You should peel off the orange so thick that all white is removed. Now you need to feel good: In the next step, cut the fruit fillets between the skins and catch the juice in a bowl.
Next add yogurt, pear syrup, and cardamom to the juice and stir everything with a whisk until smooth. In the end, you only need to mix mint, orange fillets, and pear slices. For the finished cream, you can then fill in the melon halves, sprinkle with almonds, and serve.
The perfect fruity snack recipes for the summer evening with friends!
For the sweeties: blueberry trifle Snack Recipes
On summer evenings it may sometimes be sweet and fruity. For example, with a trifle, which is also visually in itself! For six people you need these ingredients:
ingredients
- 175 grams (Italian almond biscuits)
- 6 tablespoons sherry medium (alternatively white port wine)
- 200 grams of yogurt
- 50 grams of cream cheese
- an orange
- 60 grams of sugar
- 250 grams of blueberries (TK berries are also an alternative)
- 4 tablespoons almond leaves
- 1 tablespoon powdered sugar
Preparation
First, break the almond biscuits roughly and divide half of them into six glasses. Then you sprinkle them with a teaspoon of sherry. Then mix with yogurt, cream cheese, squeezed orange juice, and sugar. You wash the bilberries (of course, only the fresh, the frozen fruits not) and dab dry. Half of the fruit you spread on the biscuits in the glass and cover with half of the yogurt cream.
The remaining biscuits are then added to the cream, drizzled with the remaining sherry and also give the remaining fruits and the cream on it. All you have to do now for about 30 minutes cold.
Meanwhile, you can toast the almond flakes in a frying pan until golden brown, remove and let cool. Just before serving, you give them over the trifles and dust your artwork with powdered sugar.
The eye-catching dessert is ready for hot summer evenings!
