Bernhard Long - Party kitchen Ahoy

1 red bell pepper

4 spring onions

1 can artichoke hearts (425 milliliters)

8 stems oregano

1 untreated lemon

2 tablespoons wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

4 tablespoons olive oil

Salt and freshly ground pepper

200 grams of black olives with stone (by the glass)

The preparation sequence

The noodles cook in boiling salted water according to package directions.

Paprika brush, clean water and cut into fine dice. Spring onions, cleaned in water and cut into thin rings. Drain artichoke hearts and cut into quarters. Oregano in clean water, shake dry, pluck leaves from the stems and, except for a little for decoration, chop.

Hot clean lemon in water, wipe dry, remove the bowl with a zester in thin strips. Cut fruit in half and squeeze juice. 4 tablespoons lemon juice, vinegar, mustard, oregano and honey mix. Oil trickled stir among.

Season vigorously with salt and pepper. Pour pasta into a colander and rinse cold. Prepared salad ingredients and olive mix, bring to the table and decorate with oregano.

Serves 4 meals

300 grams of pasta (penne)

1 small yellow pepper

1 small red pepper

150 grams small mushrooms

1 zucchini

1/2 or 1 small eggplant

1 clove garlic

6 tablespoons olive oil

Salt and freshly ground pepper

4 tablespoons balsamic cream

5 stalks basil

The preparation sequence

The noodles cook in boiling salted water according to package directions. Meanwhile, cut peppers in half, clean, clean water and cut into pieces. Clean and clean mushrooms. Clean zucchini and eggplant in water and brush. Cut eggplant lengthwise into two halves. Cut zucchini and eggplant into thin slices. Peel garlic and cut into thin slices. Drain the pasta and place in a bowl.

2 tablespoons oil in a large skillet heat. Fry eggplant slices for 3-4 minutes, take out and add to the pasta. Give 4 tablespoons of oil in the frying pan. Peppers and mushrooms so therein the. Sauté 5 minutes. Zucchini and garlic so after the. Add 2 minutes. Season vegetables with salt and pepper. Deglaze with balsamic cream and 2 tablespoons of water. Boil the solution shortly, then add to the pasta.

Clean basil in water, shake dry and chop roughly half the leaves and put them in the salad. Mix salad well and bring to the table. Garnish with basil übrigem. Bring warm or cold on the table

Serves 4 meals

300 grams of pasta Fussili

Salt and freshly ground pepper

400 grams triggered Kasseler chop

1 tablespoon oil

4 eggs (size M)

2 carrots

1 head romaine lettuce

1 organic lemon

150 milliliters of whole milk yogurt

4 tablespoons salad cream (36% fat)

1 teaspoon sugar

1 bunch of chives

The preparation sequence

Noodles cook in boiling salted water according to package directions.

Clean meat in water, pat dry and cut into fine strips. Oil heat in a frying pan. Meat is under Apply as to the. Sauté 5 minutes crispy. Eggs in boiling water so the. Cook 8 minutes hard. Drain deter, and peel. Drain the pasta, rinse and drain well.

Peel carrots, clean water and cut into fine strips. Salad Clean, clean water, shake dry and cut the individual sheets into bite size pieces. Clean Lemon in water, wipe dry and rub half of the shell fine. Cut lemon in half and squeeze juice. Yoghurt and salad cream mix, season with salt, pepper, sugar, lemon juice and shawls.

Chives in clean water, shake dry and chop finely and add to dressing. A layer noodles, some salad, carrot strips, remaining noodles, meat and other salad layers into a glass bowl and sprinkle each layer it with the dressing. Cut eggs into thin slices. Layer salad with egg slices and parsley garnish.

Serves 4 meals

2 packages (200 grams) Tortellini with ricotta and ham filling (refrigerated section)

1 cucumber (as to the. 400 grams)

1/2 bunch spring onions

1 cantaloupe melon (as the. 900 grams)

1 bunch of herbs for green sauce

4 tablespoons vinegar

1 teaspoon mustard

1 tablespoon lemon juice

4 tablespoons oil

Salt and freshly ground pepper

150 grams of smoked salmon slices

The preparation sequence

Noodles cook in boiling salted water according to package directions. Pouring, cold discourage and let cool. Peel cucumber, along into quarters and cut them into pieces. Spring onions, cleaned in water and cut into rings.

Cut melon in half, remove the seeds, cut out from the pulp balls. Clean herbs in water, pat dry, pluck leaves from the stems and finely chop.

Vinegar, mustard, lemon juice, salt and pepper. Propose including oil. Tortellini, spring onions, melon, cucumber, herbs and salmon layers in a bowl and drizzle with vinaigrette.

Serves 8-10 meals

750 grams chicken fillet

Salt and freshly ground pepper

1 pinch Edelsüßpaprika

2 tablespoons oil

2 packages (200 grams) sour cream

2 tablespoons fruit vinegar

100 milliliters of milk

200 grams of cheddar cheese (piece)

2 cans (425 milliliters) kidney beans

1 can (425 milliliters) Corn on the Cob

4 tablespoons tomato chili sauce "Texicana Salsa" (bottle)

500 grams of tomatoes on the vine

1 ripe avocado

2 tablespoons lime juice

1 dash Tabasco

1 small iceberg lettuce

75 grams of tortilla chips

The preparation sequence

Clean chicken fillet in water, pat dry. Season with salt, pepper and paprika. In the hot oil all around so the. Sauté 10 minutes. Let cool down.

Sour Cream, vinegar and milk until smooth. Season with salt and pepper. Cheese rub coarse. Beans and corn, rinse and drain. Both mix with tomato chili sauce.

Clean tomatoes in water and chop. Cut avocado in half, stone, loose flesh from the peel and dice. Instant mix with tomatoes and lime juice. Season with salt and Tabasco.

Salad Clean, clean water and cut into strips. Cut chicken into slices. Prepared ingredients in a large glass bowl layers, thereby sprinkle each layer with sour cream dressing. Mind. 6 hours or refrigerate overnight. Before serving, sprinkle with chips.

Serves 4 meals

1 teaspoon + 5 tablespoons good oil

10 slices of Parma ham

150 grams of seedless grapes (eg green and blue)

2 tablespoons walnut kernels

2 Mini-Romans salads

3 tablespoons white balsamic vinegar

4 teaspoons fig mustard

Salt and freshly ground pepper

1 pinch of sugar

200 grams Tête-de-Moine cheese into florets (from the cheese counter)

15 grams of mixed sprouts (eg, radishes and beetroot sprouts)

The preparation sequence

Strikeouts and heat a frying pan with 1 teaspoon of oil. Ham slices fry crispy on each side. Remove, drain on paper towels.

Clean grapes in water, pat dry and cut into two halves. Coarsely chop nuts. Romaine lettuce brush, clean water, spin dry and cut into strips. Break ham into bite size pieces.

For the vinaigrette vinegar, mustard, salt, pepper and 1 pinch of sugar mix, 5 tablespoons of oil hit underneath.

For the salad layer alternately romaine lettuce, cheese florets, grapes, nuts and ham layers on four plates or in small glass bowls. Between each layer sprinkle a little vinaigrette. so let about 30 minutes pulling cold.

Read sprouts, clean water, drain and place on the salad.