Bernhard Long - Party kitchen Ahoy

Hackspießchen Tomato Mozzarella Hackspießchen Tomato Mozzarella Ingredients for 6-8 meals 1 slice of toast 1 small onion 500 grams of mixed minced meat 1 egg (size M) 1 tablespoon tomato paste Salt and black pepper 2 tablespoons oil 1 cup (150 grams) mini-mozzarella balls 200 grams cherry tomatoes 1 bunch basil Wooden skewers The preparation sequence Toast soak in cold water. Peel onion and chop finely. Express bread well. Knead with Hack, onion, egg and tomato paste. Season with salt and pepper. Mince into small balls form. Heat oil in a skillet, sauté meatballs in two meals while turning 6-8 minutes. Drain on paper towels and let cool. Drain mozzarella. Clean tomatoes and basil in water, pat dry. Alternately meatballs, mozzarella, tomatoes and basil leaves stuck on small skewers. Serve with bread.

Melon and ham kebabs Melon and ham kebabs Ingredients for 8 skewers 4 sprigs mint 1/2 honeydew melon Cantaloupe melon 1 16 slices of Parma ham 50 grams of white balsamic cream 8 wooden skewers The preparation sequence Clean mint in water, pat dry and pluck leaves. Whole cantaloupe cut in half. Remove melon seeds. Cut melon halves in each 8 columns. Cut honeydew melon columns from the shell and cut into quarters. Solve Cantaloupespalten from the pan and cut into two halves. Melon and Parma ham pieces alternate with mint leaves stuck on wooden skewers. Balsamic cream give over the skewers.

Cheese sticks with grapes Cheese sticks with grapes Ingredients for 1 serving 50 grams of low-fat Gouda Cheese (16% fat) 5 grapes 1 stalk parsley 1 cornichon The preparation sequence Cut cheese into 5 pieces. Clean grapes and parsley in water and pat dry. Cornichon diagonally into 5 slices. Depending on a grape, Cornichon slice and parsley on a skewer cheese cubes.

Turkey ham skewers Turkey ham skewers Ingredients for 6-8 meals 125 grams of apricot jam 2 zucchini (so to the. 180 grams) 800 grams of turkey escalope 4 tablespoons brandy 6 tablespoons white balsamic Salt and freshly ground pepper 5-6 thin slices (20 grams) Katenschinken 4 tablespoons oil 1 pinch of lemon pepper Coriander leaves for decoration 18-24 wooden skewers The preparation sequence Jam through a fine sieve. Zucchini brush, clean water and cut into pieces. Clean meat in water, pat dry and cut into small cubes. Mix For the marinade jam, brandy and vinegar. Season with some salt and pepper. Put meat and zucchini in the marinade at room temperature and covered so the. Infuse for 30 minutes. Cut and folded ham slices into 4 strips. Pour meat and zucchini in a colander, drain well. Zucchini, meat and ham stuck on skewers. Oil in 3-4 meals in a large skillet heat, add skewers and turning one after another around the. Sauté 5 minutes. Season with salt and pepper. Keep warm. The three skewers with lemon pepper sprinkled bring in serving bowls on the table. Garnish with cilantro.

Herby feta cheese salami skewers Herby feta cheese salami skewers Ingredients for 12 skewers 1/2 bunch parsley 1/2 bunch of chives 3-4 stalks fresh sage 1-2 cloves of garlic ½ teaspoon dried thyme 1 10 tablespoons olive oil 250 grams feta cheese 150 grams Salami in the piece 12 cherry tomatoes pepper from the grinder 12 wooden skewers The preparation sequence Clean herbs in water and pat dry. Parsley chop, cut chives into small rings. Sage leaves pluck from the stems. Peel garlic and press through a garlic press. Parsley, chives, thyme, garlic and oil mix. Cut feta and salami in each 12 cubes. Clean tomatoes in water and allow to drain. 1 each cheese cubes, salami cubes 1, 1 cherry tomato and 12 sage leaves on each skewer stuck 1. Place skewers on a deep plate, distribute herbal oil mixture over it. Contact skewers therein. so let soak for 1 hour. Until ready to serve covered in a cool place. Grind some fresh pepper over it.

Canape - Recipe Ideas for Small party snacks on hand Canape - Recipe Ideas for Small party snacks on hand Danish bread canapes with salmon and prawns Ingredients for 8 pieces 100 grams of cooked shrimp Arctic (refrigerated section) 1/2 bunch of dill 1 tablespoon lemon juice 35 grams of baby spinach leaves 4 slices of sandwich toast 4 tablespoons butter 200 grams of smoked salmon, sliced 8 teaspoons horseradish (glass) small lemon wedges for decorating The preparation sequence Clean shrimp in water and allow to drain. Dill in clean water, shake dry. Flags and pluck until something for decoration, finely chop. Mix shrimp with lemon and dill. Clean spinach in water and drain well. Cut bread slices diagonally in half, brush with butter. Cut the salmon into wide strips, mix with the shrimp. Distribute spinach on the bread. Give salmon and prawn mixture on top. Depending 1 teaspoon horseradish on set. Garnish with lemon wedges and dill beiseitegelegtem.

Toast with chicken salad flash Toast with chicken salad flash Serves 4 meals 2 chicken fillets 1 teaspoon oil Salt and freshly ground pepper 1 bunch of arugula (rocket) 100 grams cherry tomatoes 1 clove garlic 5 tablespoons of cream yogurt 3 tablespoons Sylter salad cream (z.B. of Thomy) 3 tablespoons black olives (sliced) 4 large slices of rye bread The preparation sequence Clean meat in water, pat dry, small cubes. Fry in hot oil around 4-5 minutes, season with salt and pepper. Arugula brush, clean water, drain and chop. Clean tomatoes in water and cut into quarters. Peel garlic and chop finely. Mix with yogurt and salad cream. Season with salt and pepper. Prepared ingredients and olive mix with yogurt sauce. Toasting bread in the toaster. Distribute Chicken salad on the bread.

Colorful supper tart Colorful supper tart Serves 4 piece (starter rings diameter 8 cm) 2-3 carrots 2 small zucchini 1 bunch of radishes 50 grams crispbread 50 grams of butter 2 sheets of gelatine 200 grams of low-fat cream cheese 150 milliliters of milk Salt and freshly ground pepper 3 teaspoons breadcrumbs 1 egg (size M) 1/4 Beet garden cress for decoration Cling film The preparation sequence Peel carrots and clean water. Zucchini and radishes and clean water. Prepared vegetables finely grate and mix separately isolated in bowls, each with 1/4 teaspoon salt. Crispbread finely chop. Melt the butter, mix with crispbread. A small flat plate or a small board moisten. Slide it lay flat. (As to the. 8 cm diameter) on place 4 starter rings. Distribute crispbread crumbs in the rings and press firmly, refrigerate. Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables in succession on a screen expressing. Again using express vegetables from kitchen paper, give back to the bowls. Vegetables with each 1 teaspoon Mix breadcrumbs. Gelatin express dissolve. Give 2-3 tablespoons cream cheese into the gelatin. Stir gelatin mass with the rest of the cream. Give each 1-2 tablespoons of cream to the crumbs floors, so the. 10 minutes chill. Distribute radishes in a thin layer on, give 2-3 tablespoons cream on it, so to. 10 minutes chill. With übrigem vegetables Repeat procedure, thereby conclude with a layer of cream. Tart so to. Refrigerate for 2 hours make. To serve as the egg. Boil for 10 minutes in boiling water hard, rinse with cold water, peel and cut into slices. Bring tart with egg slices and watercress garnish on the table.

Flatbread with feta and dates Flatbread with feta and dates Ingredients for 8 meals 12 dried and pitted dates 100 grams of walnut kernels 250 grams pita bread 250 grams of creamy feta 8 teaspoon of liquid honey 8 teaspoons of olive oil 4 sprigs thyme finished blank parchment paper The preparation sequence Oven tube, Oven Preheat (electric cooker: 225°C / convection: 200°C). Line a baking sheet with baking paper-cut finish. Datteln cut into slices. NüSSE chop coarsely. Bread in the so. 24 slices so to. 1/2 cm thick cut. Bread slices with feta Brush and place it on the sheet. Sprinkle with dates and nuts. Drizzle with honey and oil. In hot oven bake 3-5 minutes. Thyme in clean water, shake dry and strip leaves from the stems. Baked bread with thyme Sprinkle.