Bernhard Long - Party kitchen Ahoy

400 grams of meat with salad cream salad

3-4 tablespoons white balsamic vinegar

1 pinch of sugar

Parsley (to decorate)

The preparation sequence

Noodles cook in boiling salted water according to package directions. Drain, rinse well with cold water, allow to cool in a colander and drain.

Meanwhile, toast bread soak in water. Peel onion and chop finely. Hack, egg, expressed toast, onion, salt, pepper, paprika and mustard knead with the kneading hook of the hand mixer. Shape into 8 patties.

Finely dice the cheese. Clean tomatoes in water and cut into wedges. Spring onions, cleaned in water and cut into rings. Oil heat in a large skillet, over medium heat so meatballs in the. Sauté 4 minutes.

Meanwhile, pasta, meat salad and vinegar mix. Spring onions, Gouda and tomatoes subsets. Season with salt, pepper and sugar. Bring garnished with parsley on the table.

Ingredients for 8 meals

500 grams Orecchiette

500 grams of mushrooms

100 grams of bacon

6 tablespoons white wine vinegar

2 tablespoons olive oil

500 grams cherry tomatoes

150 grams of arugula

1 red onion

50 grams of whole milk yogurt

2 tablespoons salad cream (10% fat)

2 tablespoons Genovese pistou

Salt and freshly ground pepper

50 grams Parmesan

The preparation sequence

Noodles cook in boiling salted water according to package directions. Clean mushrooms, cleaned and cut in half. Speck omit in a frying pan without fat crispy. Remove, drain on paper towels. Mushrooms in bacon fat so the. Sauté 4 minutes.

4 tablespoons vinegar and oil Whisk. Season with salt. Drain the pasta, rinse with cold water, drain and marinate with vinaigrette.

Clean tomatoes in water and cut into two halves. Salad Clean, clean water, shake dry and chop depending on size. Onion peel and cut into strips. Yogurt, salad cream, pesto and 2 tablespoons of vinegar mix. Season vigorously with salt and pepper.

Break bacon into small pieces. Prepared ingredients together and bring to the table. Planing Parmesan into thin slices and sprinkle salad with it.

Ingredients for 2 meals

4 frozen shrimp (without heads in shell as the. 120 grams)

80 grams short macaroni pasta

350 grams of broccoli

1 small clove garlic

4 teaspoons of olive oil

Salt and freshly ground pepper

1 teaspoon lemon juice

250 grams of small tomatoes ("Red Pearl")

1 shallot

3 stalks basil

3 tablespoons white balsamic

The preparation sequence

Give prawns on a screen and so the. Thaw 2 hours. Give pasta in plenty of boiling salted water and so the. Boil for 10 minutes. Broccoli brush, clean water and cut into small florets. Give broccoli after 6-7 minutes the noodles and cook for. Pour pasta and broccoli on a sieve, rinse under cold water, drain and let cool.

Clean shrimp in water and, except for the tail, peel and remove the intestines. Peel and chop garlic. 1 teaspoon oil in a nonstick frying pan heat up and sear the shrimp under Apply for 3-4 minutes. Add garlic and mitanbraten Finally shortly. Season shrimp with salt, pepper and a dash of lemon. Let cool down.

Clean tomatoes in water, drain and cut into quarters. Peel the shallot and chop finely. Clean basil in water, shake dry and pluck off the leaves. Vinegar, shallots, salt and pepper. 3 teaspoons oil embezzled. , Tomatoes, shrimp and basil pasta and broccoli mix with the vinaigrette. Season with salt and pepper.

Ingredients for 10 meals

1 kg short thick noodles (as Tortiglioni)

Salt and freshly ground pepper

200-250 grams of rucola (arugula)

3 bunch of parsley (for example, smooth)

4 garlic cloves

3 organic lemons

1/4 liter of olive oil

370 milliliters green olives without stone (glass)

370 milliliters of black olives without stone (glass)

3 cans of tuna in its own juice (185 grams)

50-100 grams of pine nuts

2 peppers (for example, yellow and red)

The preparation sequence

Pasta in boiling salted water so the. Simmer 12 minutes until al dente, cook. Drain.

Arugula and parsley brush, clean water. Peel garlic, chop. Hot clean organic lemons in water bowl rub. All lemons squeeze. Arugula, parsley, garlic and oil Puree with hand mixer for creamy paste. Lemon zest and stir in juice. Salsa to taste. Mix half of the noodles.

Olives and tuna drain. Coarsely chop olives. Roast pine nuts and let cool. Paprika brush, clean water, cut into strips. Everything and remaining salsa under the pasta mix, season to taste.

Serves 4 meals

500 grams of rigatoni noodles

150 grams of salad cream (with 40% low-fat yoghurt)

1 tablespoon honey

6 tablespoons fruit vinegar

Salt and freshly ground pepper

2 bags (100 grams) leaf salad mix

2 red onions

150 grams Baguette Salami

The preparation sequence

Noodles cook in boiling salted water according to package directions. Salad cream with 4 tablespoons of water and vinegar mix and season strong with honey, vinegar, salt and pepper.

Drain the pasta and rinse with cold water. Clean lettuce in water, shake dry and pluck small depending on the size. Peel the onions and cut into strips. Cut sausage slices in half. Pasta and sauce mix, stir in salad and sausage.

Ingredients for 6 meals

500 grams of pasta (eg.B. Farfalle)

Salt and white pepper

Basic recipe Mayonnaise

100 grams of low-fat yogurt

500 grams of grape tomatoes

150 grams Kabanossi

200 grams of rucola

somewhat coarse black pepper

The preparation sequence

Noodles in the so. 4 liters of boiling salted water (so to. 1 teaspoon of salt per liter) simmer according to package directions, cook. In a colander and pour cold water quenching. Drain and let cool.

Meanwhile, according to a basic recipe Prepare the mayonnaise. Yogurt with stirring. Season with salt and pepper. Mix with the pasta.

Clean tomatoes in water and cut into wedges. Kabanossi cut into thin slices. Arugula brush, clean water, shake dry and cut a little smaller.

Mix tomatoes, and arugula Kabanossi under the noodles. at least covered. infuse 30 minutes. Again season with salt and pepper. Bring salad on the table and sprinkle with black pepper.

Serves 4 meals

250 grams of penne pasta

100 grams of pickled Kalamata olives in oil (with stone)

200 grams Ciabatta bread

9 tablespoons oil

so the. 500 grams of green asparagus

1 medium onion

1 clove garlic

100 grams of dried soft tomatoes

Shoots 30 grams of radishes

40 grams Parmesan

4 tablespoons light balsamic vinegar

1 pinch of sugar

Salt and freshly ground pepper

6 slices of Parma ham

The preparation sequence

Noodles cook in boiling salted water according to package directions. Drain olives, Sud catch it. Cut bread into large cubes. 4 tablespoons of oil in portions heat in a frying pan. Bread cubes portions roast therein Apply 5-6 minutes brown, season with salt and pepper, remove, drain on paper towels. Drain the pasta, drain, place on a greased baking sheet and allow to cool.

Clean asparagus in water, pat dry, cut off woody ends. Only lengthwise, then crosswise cut asparagus into two halves. Peel the onion and garlic, chop finely. Cut the tomatoes coarsely. Drained Olivensud (1-2 tablespoons) and 4-5 tablespoons of oil in a frying pan give and heat. Tomatoes, asparagus, onion, olives and garlic stew therein Apply 6-7 minutes until the asparagus is al dente.