Bernhard Long - Party kitchen Ahoy

Toughened salad ingredients alternately in a high Salatschale

Serves 4 meals

1 organic lemon

2-3 tablespoons of honey

2 medium oranges

2 ripe kiwifruit

250 grams of blue grapes (eg.B. seedless)

250 grams of green grapes (eg.B. seedless)

3 carambola (starfruit)

2 medium bananas

4 tablespoons Paranusskerne

150 grams whipped cream

2-3 tablespoons orange liqueur (eg.B. Cointreau)

The preparation sequence

Hot clean water and dry it in lemon. Peel rub fine. Cut lemon in half and squeeze. Honey, lemon juice and stir shawls.

Orange peel so that the white skin is completely removed. Cut oranges in half and cut into slices. Kiwis Peel and cut into wedges. Clean grapes in water, pat dry and pluck from the stems. Cut grapes in half and remove seeds if necessary. Clean carambola in water and cut into slices. Banana peel and cut into pieces. Prepared fruits and 2/3 the honey marinade mix gently.

Chop nuts coarsely and fry in Para a frying pan without fat. Remove nuts and let cool.

Cream until stiff, fold in liqueur at the end. Distribute fruits on a plate and sprinkle with toasted Brazil nuts. Give Cointreau cream as blots on it and drizzle with honey marinade Other.

Ingredients for 1 serving

5 grams of flaked almonds

1 small kiwi (as the. 50 grams)

40 grams of dark grapes

1 small banana (so to the. 125 grams)

1 small apple (as the. 125 grams)

100 grams Magerquark

3 tablespoons milk

2 teaspoon of honey

1/2 packet of bourbon vanilla sugar

The preparation sequence

Roast almonds in a frying pan without fat, remove.

Kiwi Peel and cut into pieces. Clean grapes in water and cut into two halves. Banana peel and cut into slices. Clean apple in water, cut into two halves. Use a half elsewhere. Remove the other half of the core housing. Cut apple into slices. Mix fruit in a bowl.

Quark, milk, honey and vanilla sugar Mix well with a whisk. Bring vanilla curd and fruit salad on the table. Sprinkle with toasted almonds.

Serves 4 meals

1 apple

2 bananas

Juice of 1/2 lemon

1/4 papaya (so to the. 250 grams)

1/4 pineapple (so to the. 250 grams)

1 Kaki fruit

20 grams of pistachios

4 teaspoons maple syrup

The preparation sequence

Clean apple in water, into quarters, remove seeds and cut into cubes. Banana peel and cut into slices. Giving fruit in a bowl and sprinkle with lemon juice. Papaya peel, detach seeds with a spoon. Eighths pulp and cut into slices.

Peel pineapple into quarters and cut out the woody stalk. Cut pineapple into pieces. Kaki peel and chop. Pistachios crush in a mortar.

Apple, banana, papaya, pineapple and persimmon mix in a bowl. Divide between 4 bowls. Depending 1 teaspoon maple syrup pour over it and sprinkle with pistachios.

Serves 4 meals

125 grams of butter or margarine

50 grams of sugar

1 pinch of salt

2 packets of vanilla sugar

3 eggs (size M)

250 gram spelled flour (Type 630)

1 slightly heaped teaspoon of baking soda

300 milliliters buttermilk

1 untreated organic lemon

500 grams of whole milk yogurt

50-75 grams of liquid honey

1 kg fruit (z. B., summer plums, nectarines apricots and blackberries)

1 tablespoon powdered sugar

Lemon for decoration

Oil for the waffle maker

The preparation sequence

Fat, sugar, salt and 1 packet of vanilla sugar until creamy with the whisk of the hand mixer. Eggs one with stirring. Flour and baking powder, alternately stir in the buttermilk. Dough so the. Allow to swell for 20 minutes.

Clean thoroughly lemon in water and wipe dry. Peel rub fine. Cut lemon in half and squeeze juice. Yogurt, lemon zest, honey and 2 tablespoons lemon juice.

Read blackberries, carefully clean in water and allow to drain. Clean plums, nectarines and apricots in water, cut into two halves, detach stones and cut flesh into columns. Mix fruit, remaining lemon juice and 1 packet of vanilla sugar subsets.

A rectangular waffle iron (12 x 21 cm) warm, very thin auspinseln with oil. Give 2-3 tablespoons batter onto the center of the rectangles and easily pass to the outside. Successively in each so the. 2 minutes bake 12 waffles until golden. Waffles lightly dust with icing sugar.

Depending bring two wafers with a dollop of yogurt and some fruit salad on plates on the table. Possibly decorate with lemon balm. Miscellaneous waffles, yogurt and fruit salad to rich.

Serves 4 meals

1 large orange

The 60 gram light and dark, seedless grapes

1 small apple

1 small banana

2-3 tablespoons orange liqueur

2 teaspoons sugar

50 grams of dark chocolate

75 grams whipped cream

150 grams mascarpone

1 packet of vanilla sugar Bourbon

The preparation sequence

Orange peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separation membranes. Press juice from the separation membranes in a bowl.

Clean grapes in water and cut into two halves. Clean apple in water, cut in half, remove the seeds. Cut apple halves into small pieces. Banana peel and cut into slices. Fruit with orange liqueur and 1 teaspoon of sugar mix.

Melt chocolate over a hot water bath, let cool lukewarm. Fill fruit salad in 4 glasses.

Beat cream semi-rigid. Mascarpone, vanilla sugar and 1 teaspoon sugar Mix with a whisk of the hand mixer. Cream. Lift Liquid chocolate streaky under the mascarpone cream and enter immediately into the glasses on the fruit salad.

Serves 4 meals

100 grams of Physalis (Cape gooseberry)

2 ripe kiwifruit

1/4 pineapple

1 ripe mango

200 milliliters of orange juice

100 grams of whipping cream

150 grams of coconut yogurt (3.5% fat)

2 stalks lemon balm

toasted coconut flakes (for sprinkling)

The preparation sequence

Physalis, except for something to decorate, clean, clean water and cut it into two halves. Kiwis and pineapple peel. Pineapple into quarters and cut out woody center. Mango cut from stone and peel pulp. Cut pineapple, mango and kiwi slices and marinate with orange juice.

Beat cream semi-rigid with the whisk of the hand mixer. Fold in yogurt. Melisse in clean water, shake dry, pluck leaves from the stems and cut into strips.

Bring fruit salad with coconut cream on plates on the table. With coconut and lemon balm sprinkle and decorate with remaining Physalis.

Serves 4 meals

75 grams of dark chocolate

150 grams whipped cream

10 grams of butter

75-100 milliliters of milk

50 grams of flour

1 egg (size M)

1/2 Mango

2 ripe kiwifruit

2 small bananas

125 grams of raspberries

1 tablespoon lemon juice

1 tablespoon liquid sugar

3-4 tablespoons flaked almonds

1 teaspoon powdered sugar

Oil for frying pan

The preparation sequence

Chocolate coarsely chop. Cream warm, remove from heat and melt the chocolate in it. Melt the butter. Milk, flour and butter Mix into a smooth dough. Stir egg. Dough so the. Allow to swell for 15 minutes.

Mango, kiwi and banana peel and cut into small pieces. Raspberries picked. Fruit, lemon juice and liquid sugar.