Bernhard Long - Party kitchen Ahoy

A nonstick skillet (so to the. 18 cm diameter) streak with oil. Give 1/4 of the dough in the frying pan and sprinkle with 1/4 of the almonds. After so to. Call two minutes Crêpe and again so the. Sauté 2 minutes. Bake Removing and 3 more crepes as well.

The crepes to fold triangles and fill with fruit salad. Crêpes bring to the table, dust with icing sugar and drizzle with chocolate sauce.

Serves 4 meals

2 tablespoons liquid honey

7 tablespoons orange juice

400 grams of seedless grapes (eg.B. grün and blue)

3 small bananas (so to the. 500 grams)

100 grams of milk chocolate with

Honey Almond Nougat (z.B. "Toblerone")

125 grams mascarpone

1 tsp vanilla

1-2 tablespoons sugar

100 grams of whipping cream

Mint for decoration

The preparation sequence

Honey and 5 tablespoons orange juice mix. Clean grapes in water, pat dry, pluck from the stems and cut into two halves. Banana peel and cut into thick slices. Fruits and honey orange juice mix. so let around 15 minutes.

From then to the. Deduct 1/4 of the chocolate with a vegetable peeler curls. Other chocolate finely chop. Mascarpone with 2 tablespoons orange juice, vanilla and sugar until smooth. Whip the cream. Lift with the chopped chocolate with the mascarpone cream.

Bring fruit salad and mascarpone cream in four bowls on the table, thereby sprinkle each with a little sauce. Decorate with Schokolöckchen and mint.

Serves 4 meals

500 grams of mixed berries (eg, red currants, strawberries, blueberries and raspberries)

2 peaches

1 lime

1 packet of vanilla sugar Bourbon

1/4 liter of cold milk

1 packet vanilla sauce powder (for 1/4 liter of milk - without cooking)

200 grams mascarpone

The preparation sequence

Read berries, carefully clean in water and allow to drain. Stripes currants with a fork of the panicles. Strawberries into quarters. Crosswise carve peaches with boiling water, cold scare and skins. Cut peaches in half, stoning and then cut into pieces. Lime Squeeze. Fruits with lime juice and vanilla sugar mix.

Pour milk into a mixing bowl high. Add powdered sauces and with a whisk so the. 1 minute stir vigorously. so at the 10 minute chill. Stir the mascarpone with the vanilla sauce.

Bring fruit salad with vanilla mascarpone cream into four small bowls on the table and bring to the table.

Ingredients for 6 meals

500 grams of strawberries

2 medium bananas

2-3 tablespoons lemon juice

2 tablespoons + 50 grams of sugar

125 grams whipped cream

100 grams of dark chocolate

125 grams of soft butter

1 packet of vanilla sugar

1 pinch of salt

3 eggs (size M)

50 grams + 200 gram spelled flour (Type 630)

1 slightly heaped teaspoon of baking soda

500 grams of whole milk yogurt

1/8 liter milk

Oil for the waffle maker

The preparation sequence

Short clean strawberries in water, drain and clean. Depending on the size cut in half or quarters. Banana peel, cut into slices and mix with lemon juice. Strawberries and 2 tablespoons of sugar Add and mix everything. For the chocolate sauce cream in a saucepan, Cauldron heat. Break chocolate into pieces and melt in the cream while stirring, keep warm.

Butter, 50 grams of sugar, vanilla sugar and 1 pinch of salt until creamy with the whisk of the stirring apparatus. Eggs and 50 grams of flour while stirring. 200 grams of flour and baking powder, stir in with 150 grams of yogurt and milk.

A heart waffle maker heat and spread with a little oil. so give the 3 tablespoons batter onto the center of the waffle iron and pass something. so golden brown around the two minutes bake. Removing and bake in the remaining dough 5 more waffles. Finished waffles in a hot oven (so to the. 50°C) keep warm.

Bring waffles with fruit salad and yogurt übrigem on the table. Drizzle with chocolate sauce, and go immediately to the table.

Serves 4 meals

50 grams of sugar

30 grams of oatmeal

1 lime

200 grams of raspberries

800 grams of apricots

3-4 tablespoons honey

150 grams of whole milk yogurt

30 grams of powdered sugar

some aluminum foil

The preparation sequence

50 grams of sugar caramelize until golden brown in a frying pan. Give oatmeal in the caramel. Emphasize oatmeal brittle on aluminum foil, allow to cool.

Hot clean lime in water and wipe dry. Lime peel pull the zester, finely chop. Cut lime in half and squeeze.

Raspberries picked. Cut half of the raspberries into two halves. Clean apricots in water, cut into two halves, stone and finely columns. Apricots and raspberries with 3 tablespoons lime juice and honey as to the. Marinate 5 minutes.

Meanwhile yogurt with the remaining lime juice, shawls and stir powdered sugar. Brittle crumble coarse. Give apricot wedges and raspberries in bowls and sprinkle with oatmeal brittle. For this purpose, the lime yogurt rich.

Ingredients for 2 meals

4 baby pineapple

2 ripe kiwifruit

1/4 cantaloupe melon

75 grams currants

1 large piece fresh ginger hazel

4 sprigs mint

1/2 -1 teaspoon of eucalyptus honey

2 egg whites (Size S)

75 grams of sugar

The preparation sequence

From the baby pineapple respectively cut the top quarter. Pulp solve a melon baller from the pineapple and cut into small pieces. Kiwis Peel and cut into small cubes. Melon peel, remove the seeds and pulp into small cubes. Clean currants in water, shake dry and pluck the berries of the panicles.

Ginger, peel and finely grate. Clean mint in water, shake dry and cut the leaves 2 stalks into thin strips. Fruits, ginger, honey and mint mix.

Fill fruit in the hollowed baby pineapple. Beat egg whites until stiff, add sugar while carefully. Continue beating until the sugar has dissolved. Give egg whites as a cap on the fruits and in heated, preheated oven tube, kitchen stove pipe, Stove (electric oven: 200 ° C / fan 180 ° C / gas mark 3) as to the. Bake 10 minutes. Removing, decorate with mint leaves, immediately bring to the table.

Serves 4 meals

1 half papaya (so to the. 200 grams)

1 small mango (so to the. 300 grams)

125 grams Physalis

1 medium pineapple (700 grams)

1 Kiwi

1 lime

3 tablespoons cane sugar

3 tablespoons grated coconut wide

150 grams of coconut yogurt

2 tablespoons milk (1.5% fat)

The preparation sequence

Peel papaya and remove the seeds, peel mango and cut the flesh from the stone. Both cut fruit into bite-size pieces.

Physalis solve each of the parchment skins, clean water and cut it into two halves.

Peel pineapple into quarters, the stalk cut out. Cut flesh into bite-size pieces.

Kiwi Peel and cut into pieces. Cut lime in half, squeeze out and measure 2-3 tablespoons juice. All pieces of fruit with lime juice and sugar mix, let 20 minutes.

Roast grated coconut in a skillet light brown without fat.

Just before serving, beat coconut yoghurt and milk froth with the churning of the hand mixer or a whisk.

Distribute coconut sauce over the salad and sprinkle with the toasted coconut.

Serves 4 meals

250 grams of strawberries

2 nectarines (125 grams)