Bernhard Long - Party kitchen Ahoy

Potatoes, zucchini, peppers, chickpeas and parsley mix. Dressing stir into the salad. Garnish with parsley. Serve with crumbled feta cheese.

Serves 4 meals

800 grams waxy potatoes

1 bunch spring onions

4-5 tablespoons white wine vinegar

Salt and freshly ground pepper

1/2 teaspoon clear broth

2 tablespoons olive oil

1/2 cucumber

1 bunch of radishes

1/2 bunch watercress (so to the. 200 grams)

2 rump steaks (so to. 180-200 grams)

2 tablespoons butter

1-2 tablespoons of pumpkin seed oil

some aluminum foil

The preparation sequence

Clean potatoes in water and covered so the. Cook for 20 minutes. Then put off, peel and let cool.

Spring onions, cleaned in water and cut into thin rings. 200 milliliters of water, vinegar, a little salt, pepper and broth boil. Olive oil and spring onions stir. Slice the potatoes and mix with the marinade. so let the 1 hour.

Cucumber and radishes, clean water. Cut cucumber in half and cut into slices, radishes in columns. Stems of watercress cut generously. Read watercress, clean water and drain well.

Steaks pat dry, fat edge cut several times. In hot butter on each side fry for 3-4 minutes. Season with salt and pepper. In aluminum foil wrap and let it rest for a bit.

Radish, cucumber and watercress mix among the potato salad. Again taste. Bring salad on the table, sprinkle with pumpkin seed oil. Cut steaks into slices and put on it.

Ingredients for 2 meals

1 kg potatoes new

4 eggs (size M)

500 grams of green asparagus

250 milliliters of vegetable broth

100 milliliter wine vinegar

4 tablespoons honey

2 tablespoons mustard

Salt and freshly ground pepper

150 grams of lean smoked bacon

4 shallots

1 tablespoon sunflower oil

1 small bunch Frankfurter green herb

150 grams of mayonnaise

The preparation sequence

Thoroughly clean potatoes in water. In boiling water so the. Simmer for 20 minutes to cook. Eggs in boiling water so the. Cook 8 minutes hard. Clean asparagus in water, cut off woody ends. Asparagus in the so. 3 cm long pieces.

Drain potatoes, rinse with cold water, cut according to the size in two halves or quarters and cut into slices. 200 milliliters broth and vinegar mix and season with honey, mustard, salt and pepper. Marinate potatoes in it.

Cut the bacon into strips. Shallots Peel and finely dice. Heat oil in a large skillet and bacon so to the fact that. Omit eight minutes crispy. After so to. 5 minutes shallots and cook braise glassy. Remove bacon sauce and prepared asparagus in bacon fat so the. Sauté for 5 minutes under contact. Season with salt and pepper.

Clean herbs in water, shake dry. Pluck leaves from the stems and finely chop. Cut chives into small rings. Mayonnaise, herbs and other broth until smooth. Sauce, asparagus, bacon sauce and potatoes mix and bring to the table. Peel eggs, coarsely chop and distribute over the salad.

Serves 4 meals

500 grams of blue potatoes (z. B. Vite Lotte)

500 grams waxy potatoes (eg. B. FILEA)

2 red peppers

1 tablespoon grainy mustard

1 tablespoon honey

6 tablespoons white wine vinegar

Salt and black pepper

7 tablespoons of canola oil

1 bunch arugula

75 grams of capers

1 freezer bag

The preparation sequence

Clean potatoes in water, in boiling water so the. 25 minutes to simmer, cook. Meanwhile, cut peppers in half, brush and clean water. Contact the cut side down on a baking sheet. Under the hot oven tube, cooking hob grill grilling 8-10 minutes, until the skin is black and blistered. , Give Removing peppers immediately in a freezer bag. Seal bag, leave to cool peppers.

Mustard with honey and 4 tablespoons of vinegar Whisk, season with salt and pepper. 5 tablespoons of oil in a thin stream embezzled, to taste again. Clean arugula in water, pat dry and brush. Some leaves aside, coarsely chop remaining.

Drain potatoes, cold deter and remove shell. Let cool down. Drain capers. From the peppers flay, cut peppers small. Slice the potatoes. 2 tablespoons vinegar and 2 tablespoons of oil, whisk, mix potatoes with it. Distribute decorative potato slices on plates or a large platter. Sprinkle with pepper, capers and arugula.

Browse with arugula garnish and drizzle the vinaigrette over it.

Ingredients for 6 meals

1.75 kg waxy potatoes

2 medium onions

200 milliliters of vegetable broth

100 milliliters White Balsamic Vinegar

1/2 teaspoon salt

freshly ground pepper

1/2 teaspoon sugar

2 bunch of radishes (so to the. 275 grams)

1 cucumber (as to the. 375 grams)

2 bunch of chives

250 grams Danish remoulade

250 grams of curd

The preparation sequence

Thoroughly clean potatoes in water and in boiling water so the. Simmer for 20 minutes to cook. Peel the onions and chop finely. Broth, vinegar, onions, salt, pepper and sugar to boil, simmer to 12 minutes over low to medium heat 10th Then drain potatoes, put off, remove bowl. Slice the potatoes, pour into a large bowl and pour over broth. so let the 1 hour stirring gently 2-3 times.

Meanwhile, radishes, clean water and, except for a radish for decoration, cut into quarters. Clean cucumber in water, peel, and cut into pieces lengthwise into quarters. Chives in clean water, shake dry and cut into rolls.

Cucumber, radishes and chives, gently lift up to 1 tablespoon for sprinkling, under the potatoes. Remoulade and sour milk mix, carefully mix with the potatoes. so let around 40 minutes. Sprinkled salad in a bowl with chives and radish garnished bring to the table.

Serves 4 meals

1 kg medium potatoes

1 medium onion

75 milliliters of vegetable broth

5-6 tablespoons white wine vinegar

4 tablespoons oil

2 tablespoons coarse mustard

salt and pepper

1 bunch of radishes

1 bunch arugula

The preparation sequence

Clean potatoes in water and in boiling water so the. Cook 25 minutes soft. Peel onion and chop finely. Broth, vinegar and oil to boil. Stir mustard and season well with salt and pepper.

Drain potatoes, rinse briefly under cold water, peel and cut into slices. Vinaigrette over the potatoes pour and mix gently. Potato so to. Infuse for 30 minutes.

Clean radishes in water, clean and cut into slices. Arugula clean water, clean and drain. Radish slices and arugula give to the potatoes and mix well. Season salad with salt and pepper and bring warm or cold on the table.

Serves 4 meals

1 kg small potatoes new

2 small red peppers

2 spring onions

2 tablespoons light balsamic vinegar

200 milliliters of vegetable broth

2-3 teaspoons coarse mustard

Salt and freshly ground pepper

1 pinch of sugar

6 tablespoons olive oil 1 teaspoon +

1 bunch of chives

2 chorizo sausages (so to the. 100 grams)

The preparation sequence

Clean potatoes in water and in boiling water so the. Simmer for 20 minutes to cook. Drain potatoes, rinse, drain and cut into quarters. Peppers into quarters, brush, clean water and cut into bite-size pieces. Spring onions, cleaned in water and cut into rings.

Vinegar, broth and mustard mix, season with salt, pepper and sugar. Beat 6 tablespoons of oil underneath. Chives clean water, pat dry, finely chop and stir. Vinaigrette, lift peppers and spring onions with the potatoes and so the. Infuse for 30 minutes.