Bernhard Long - Party kitchen Ahoy

Serves 4 meals

3 beef steaks (so to the. 200 grams)

7 tablespoons sunflower oil

Salt and freshly ground pepper

50 grams of pine nuts

4 slices of toast

2 tablespoons olive oil

2 cloves garlic

5 tablespoons white wine vinegar

1 teaspoon mustard

200 grams feta cheese

200 grams of dried soft tomatoes

200 grams of romaine lettuce hearts

100 grams of baby spinach

Alufoil

The preparation sequence

Meat pat dry. 2 tablespoons sunflower oil heat in a frying pan. Steaks in from each side so the. Sauté 3 minutes vigorously, season with salt and pepper, remove, wrap in foil and let it rest.

Roast pine nuts in a frying pan without fat until golden brown, remove and let cool. Debarking bread and cut into cubes. Olive oil in a frying pan heat up. Dice therein roast until golden brown over medium heat. Remove and let cool.

Meanwhile, peel the garlic and chop finely. Vinegar, mustard, garlic, salt and pepper. 5 tablespoons sunflower oil embezzled.

Feta into cubes, tomatoes cut small. Romaine lettuce brush, clean water and spin dry. Spinach read, clean water and spin dry. Take steaks from the foil and cut into strips.

Lettuce, feta, tomatoes, pine nuts, meat and spinach layers in a bowl. Pour vinaigrette and sprinkle croutons.

Ingredients for 10-12 meals

1 Perennial celery (so to the. 400 grams)

500 grams of carrots

3 apples (eg.B. Cox Orange as to the. 600 grams)

Juice of 2 lemons

Salt and freshly ground pepper

9 tablespoons oil

1 bunch of chives

500 grams of sour cream

250 grams Mayonnaise

100 grams of hazel leaves

The preparation sequence

Celery and carrots clean or peel, clean water. Cut celery into very fine slices. Carrots grate coarsely. Peel, core and grate coarsely also apples.

Apples, carrots and celery isolated a bowl in each. Season with each 3 tablespoons lemon juice, salt and pepper. The 3 tablespoons oil while stirring.

Chives clean in water and cut into small rings. Sour cream and mayonnaise until smooth. Season with salt, pepper and so the. 3 tablespoons lemon juice.

Apples, carrots and celery as monolayer in twelve glasses to the 280 milliliter or in a large bowl. Sour cream spread on it. Sprinkle with hazelnut flakes and chives. 3 hours maximum chill.

Ingredients for 8 meals

600 grams pork cutlet

8 tablespoons olive oil

1 teaspoon dried thyme

2 teaspoons paprika Edelsüß

1 package (300 grams) frozen green beans

1 onion (so to the. 350 grams)

500 grams of cabbage

1 cucumber (as to the. 300 grams)

8 tomatoes (100 grams)

500 grams of whole milk yogurt

3 teaspoons curry powder

1 untreated organic lemon (zest)

1 pinch tzatziki Spicesalt

Salt and freshly ground pepper

The preparation sequence

Clean meat in water, pat dry and cut into strips. 4 tablespoons of oil with thyme, pepper and paprika mix. Mix with the meat and marinate for at least 30 minutes. Beans in boiling salted water so the. Simmer 7 Minutes, cook, drain and allow to drain.

Peel onion, chop coarsely. Cabbage clean, clean water, and cut into quarters or slice into thin strips. Cucumber brush, clean water, along into quarters and cut into cubes. Tomatoes clean, clean water and cut into slices.

Yogurt, curry, 4 tablespoons oil and lemon zest together and season with tzatziki seasoning salt. Meat on a hot griddle around so the. Golden brown fry 5 minutes, this season with salt.

Half of the chopped onion so to. Mitanbraten 2 minutes. Both season with salt and pepper. Other onions, cabbage, cucumber, tomatoes, beans and Gyros layers in a large bowl and pour over the dressing.

Serves 4 meals

4 eggs (size M)

2 heads (as the. 150 grams) mini-Roman salad

4 large tomatoes (so to the. 150 grams)

1 can (446 milliliters) pineapple into slices

4 green onions (35 grams)

1 bunch (75 grams) mixed herbs (eg. As parsley, dill)

250 grams of low-fat salad cream (4.9% fat)

2 tablespoons lemon juice

150 milliliters of milk

Salt and freshly ground pepper

1 pinch of sugar

8 slices (15 grams) Baguettebrot

The preparation sequence

Eggs in boiling water so the. Boil for 10 minutes hard. Salad Clean, clean water and cut into strips.

Clean tomatoes in water, clean and cut into slices. Pineapple pat dry, cut slices horizontally into two halves. Drain eggs, rinse with cold water, peel and cut the egg slicer into slices.

Spring onions, clean water and cut diagonally into thin rings. Clean herbs in water, pat dry, remove coarse stems. Herb chop. Something chopped herbs for decoration aside.

Salad cream, lemon juice and milk mix, season well with salt, pepper and a little sugar. 30 grams of herbs under the dressing lift. Miscellaneous herbs with green onion mix, so to. 2 tablespoons aside.

Lettuce, tomatoes, eggs, spring onion and herb mixture, pineapple alternately layers into a glass bowl, while in between Drizzle with dressing. Toughened For the final layer, tomatoes and eggs in circle.

In the middle of the circle to give the rest of the spring onion and herb mixture. Give rest dressing in a small bowl and sprinkle with remaining herbs. The rich bread with it.

Ingredients for 6-8 meals

800 grams chicken fillet

5 tablespoons olive oil

Salt and freshly ground pepper

6 eggs (size M)

3 thick slices of white bread

3 Mini-Romans salads

2 cloves garlic

500 grams of creamy whole milk yogurt

125 grams Mayonnaise

1-2 tablespoons lemon juice

100 grams of Parmesan (piece)

The preparation sequence

Clean meat in water and pat dry. 2 tablespoons of oil in a frying pan heat up. Meat fry until golden brown on each side for 4-5 minutes. Season with salt and pepper, remove. Eggs in boiling water so the. Boil for 10 minutes hard. Then rinse with cold water and leave to cool.

Cut white bread into cubes. 3 tablespoons oil in a frying pan heat up. Roast bread cubes in it until golden brown while turning. Drain and remove to a paper towel. Salads brush, clean water, coarsely cut into pieces and throw dry. Peel garlic and chop finely. Yogurt, mayonnaise and garlic mix. Season with salt, pepper and lemon juice.

Peel eggs and cut into slices. Cut chicken fillet into thin slices. Planing cheese into thin chips. All salad ingredients alternately layers in a large salad bowl and drizzle some sauce each case between the individual layers. Or a springform pan rim (so to the. 24 cm diameter) put on a pie plate and the salad layers into the mold. Serve with remaining sauce.

Serves 4 meals

400 grams of sour cream

4 tablespoons milk

4 tablespoons wine vinegar

1 tablespoon coarse mustard

1 tablespoon medium mustard

1 tablespoon honey

Salt and freshly ground pepper

1 cucumber

400 grams of carrots

1 head iceberg lettuce

400 grams Sirloin steak

1 medium onion

1 tablespoon sunflower oil

1 teaspoon sambal Oelek

The preparation sequence

Stir sour cream For the sauce, milk, vinegar, mustard and honey. Season vigorously with salt and pepper.

Clean cucumber in water, clean and cut into slices. Peel carrots, clean water and grate into strips. Salad Clean, clean water and cut into strips. Clean meat in water, pat dry and cut into strips. Onion peel and cut into rings.

Oil heat in a frying pan. Meat while turning so to the. Sauté 4 minutes vigorously. After 3 minutes, add onion rings. Season with salt and Sambal-Oelek.