Bernhard Long - Party kitchen Ahoy

2 tablespoons Dijon mustard

2 tablespoons whipped cream

7-8 tablespoons good olive oil

6 eggs (size M)

2 cans of tuna fillets without oil (185 grams)

The preparation sequence

Clean potatoes in water and mixed with shell covered in boiling water so the. Simmer for 15 minutes to cook. Drain potatoes, cold deter and remove the shell. Let cool down.

Clean beans in water, clean and cut diagonally into bite size pieces. Clean savory in water, shake dry. Beans and savory covered in little boiling salted water cook for 8-10 minutes to cook. Let Drain, drain, remove savory.

For the Dijon cream shallots Peel and dice. Chives in clean water, shake dry and cut into small rings. Vinegar, mustard, cream, salt, pepper and so the. 1 teaspoon of sugar mix, beat oil underneath. Chives and shallots stir. Potatoes, beans and Dijon cream mix. so let the 1 hour.

Eggs so the. Boil for 10 minutes, cold discourage and let cool. Drain tuna and fold into the salad. Peel eggs and cut in half. Salad again and season with salt and pepper. Bring to the table with the egg halves.

Serves 4 meals

1 kg potatoes new

250 grams of green beans

500 grams of cauliflower

1 bunch arugula

1 bunch of parsley

1 clove garlic

75 milliliters Olive Oil

Juice of 1 lemon

2 tablespoons flaked almonds

Salt and freshly ground pepper

2 red onions

The preparation sequence

Thoroughly clean potatoes in water and in boiling water so the. Simmer for 20 minutes to cook. Clean beans in water, clean and cut diagonally into small pieces. Cauliflower clean and cut into small florets. Cauliflower and beans in boiling salted water so the. 7 minutes to simmer, cook. Vegetables drain and rinse with cold water.

Arugula and parsley in clean water, shake dry, chop coarsely and place in a universal shredder. Peel and chop garlic. Garlic, oil, lemon juice, 100 milliliters of water and add almonds and puree everything fine. Season with salt and pepper. Drain potatoes, rinse, allow to cool slightly.

Peel the onions and cut into thin columns. Slice the potatoes. Mix potatoes, vegetables and onions with pesto dressing and so the. Infuse for 30 minutes stirring occasionally.

Serves 4 meals

250 grams of mushrooms

1 spring onion

so the. 500 grams small potatoes Pell (the previous day)

100 grams of bacon

1 tablespoon granulated mustard

350 milliliters of vegetable broth

5 tablespoons white wine vinegar

Salt and freshly ground pepper

The preparation sequence

Cleaning mushrooms, cleaned and cut into slices. Spring onion brush, clean water and cut into rings. Potatoes into quarters.

Bacon fry without fat in a frying pan, spring onion and mushrooms to add. Mustard and broth and cook boil. Pour vinegar to strong season with salt and pepper.

Pour broth with the vegetables over the potatoes and mix well. For transportation fill in jars.

Ingredients for 10 meals

2 kg waxy potatoes

per 1/2 bunch / pot, Cauldron rosemary and thyme

3 medium onions

6 tablespoons oil

2 teaspoons vegetable stock

10 tablespoons herb vinegar

Salt and freshly ground pepper

500 grams cherry tomatoes

1 glass (720 milliliters) gherkins

6 wiener (so to the. 600 grams)

1 bunch of parsley

250 grams of crème fraîche

The preparation sequence

Clean potatoes in water and so the. Cook 25 minutes. Then put off, peel, cool.

Clean herbs in water, pluck and chop needles or leaves. Peel the onions and chop finely. Sauté onions and herbs in hot oil. Pour 350 milliliters of water, bring to a boil. Broth and vinegar stir. Remove from heat. Season with salt and pepper. Potatoes into quarters and mix with hot broth. Cooling down.

Clean tomatoes in water and cut into two halves. Drain cucumbers. Cut cucumbers and sausages into slices. Clean water and finely chop parsley flakes. All prepared ingredients together. Crème fraîche fold. Season to taste.

Serves 4 meals

1 kg waxy potatoes

3 small onions (so to the. 120 grams)

4 tablespoons sunflower oil

1 tablespoon medium mustard

350 milliliters of vegetable broth

5-6 tablespoons white wine vinegar

80 grams of diced raw ham

Salt and freshly ground pepper

1 bunch of chives

1 pinch of sugar

The preparation sequence

Clean potatoes in water and boil for 20-25 minutes in boiling water. Peel the onions and cut into cubes. Oil heat in a saucepan, Cauldron, onions in it so the. Simmer covered 15 minutes. Mustard and broth and cook boil. Vinegar and ham add, spice broth vigorously with salt and pepper.

Drain potatoes, rinse, peel, cut into slices and add to the broth. Wait at least 20 minutes in the broth.

Chives clean in water, cut diagonally into thin rings and add to the salad. Season with salt, pepper and sugar. Bring salad hot or cold on the table.

Ingredients for 8 meals

2 kg waxy potatoes

4-5 eggs (size M)

2 small onions

200 milliliters of vegetable broth

100 milliliters of white balsamic vinegar

1 tablespoon sugar

1/2 teaspoon salt

freshly ground black pepper

100 milliliters of oil

2 colorful mixed herbs (eg. As chives, oregano, thyme, parsley)

3-4 ripe tomatoes

The preparation sequence

Clean potatoes thoroughly in water and simmer for 20-25 minutes in boiling water, cook. Then drain, rinse, remove bowl. Potatoes so the. Let it rest for 10 minutes. Eggs in boiling water so the. Boil for 10 minutes hard, then peel and put off in cold water.

Peel the onion and finely dice vinaigrette. Boil onions, broth, vinegar, sugar, salt and pepper and simmer for 10-12 minutes over low to medium heat. Then pull off the heat. Oil embezzled.

Cut the potatoes into slices, mix with vinaigrette, so the. Infuse for 30 minutes. Clean herbs in water, shake dry. Cut chives into small rings. Plucking the remaining herbs the leaves, down to something for decoration, from the stems and finely chop. Clean tomatoes in water, clean and cut into wedges. Cut eggs into slices.

Salad with herbs mix, season to taste, place on a dish on the table, cover with tomato and egg slices columns, decorate with herbs.

Serves 4 meals

1 kg waxy potatoes

1 courgette

1 red bell pepper

1 can chickpeas (425 milliliters)

6-8 stalks of parsley

1 small onion

2 cloves garlic

250 grams of creamy whole milk yogurt

5 tablespoons olive oil

1/2 untreated lemon (juice and peel)

Salt and black pepper

1 pinch of sugar

1 pinch ground cumin

The preparation sequence

Potatoes in water clean in boiling water so the. Simmer for 20 minutes to cook. Meanwhile, clean, clean and the quarters lengthwise zucchini in water. Cut quarters into pieces. Clean peppers in water, clean and cut into wedges. Drain in a colander chickpeas. Clean parsley in water and pat dry. Papers and pluck until something for decoration, chop coarsely.

Drain potatoes, rinse with cold water, peel and cut into cubes. Peel onion and garlic and chop finely. Yogurt, 3 tablespoons oil, lemon juice and shawls, onion and garlic mix half. Season with salt, pepper and sugar. Season with cumin.

2 tablespoons oil in a large skillet heat. Zucchini and bell pepper under the call so. Sauté 4 minutes. Add to so The 1 minute remaining before end of cooking with garlic salt and pepper.