Bernhard Long - Party kitchen Ahoy

1 banana (150 grams)

125 grams of blueberries

250 grams of yogurt (1.5% fat)

3 tablespoons elderflower syrup (homemade or purchased)

The preparation sequence

Carefully clean strawberries in a bowl with cold water in the water, remove and drain on paper towels. Then brush and cut into quarters.

Clean nectarines in water, wipe dry, cut into two halves and stone. Cut flesh into thin columns.

Carefully clean blueberries in a bowl with cold water in the water, remove and drain on paper towels.

Banana peel, cut lengthwise into two halves and cut into slices. Enter with strawberries, nectarines and blueberries in a bowl and mix gently.

Yogurt and elderflower syrup in a small bowl until smooth and bring to a fruit salad on the table.

Ingredients for 6 meals

100 grams of cane sugar

2 limes

400 milliliters of coconut milk (9% fat)

150 milliliters of pineapple juice

1 mango (so to the. 400 grams)

1 pineapple (so to. 1 kg)

1 small papaya (so to the. 300 grams)

2 Tamarillos (tree tomato)

2 tablespoons dark rum as desired (also non-alcoholic rum)

The preparation sequence

Sugar with 100 milliliters of water boil. Cook 1 minute bubbly and then allow to cool completely. Cut lime in half and squeeze.

Coconut milk, sugar syrup, 2 tablespoons lime juice and pineapple juice mix.

The milk mixture into a shallow baking dish or bowl and pour for as the. Place in the freezer for 4 hours. Once it starts to freeze at the edges, stir every 15 to 30 minutes vigorously with a fork. Keep for further use in the freezer.

Mango peel, cut flesh into slices of stone and roughly chop. Pineapple peel. into quarters and remove the stalk; Flesh also roughly chop.

Papaya Peel, cut in half, remove seeds and chop coarsely. Tamarillos peel and cut into wedges.

2 tablespoons lime juice, if appropriate mix with the rum and mix with the fruit in a bowl. Infuse for 30 minutes. Bring fruit salad with ice (Granita) on the table.

Ingredients for 2 meals

100 grams bulgur

1 large organic orange (250-300 grams)

½ teaspoon canola oil

1 small apple (as the. 125 grams)

1 small bulb (so to the. 125 grams)

100 grams of grapes

1 fresh fig

1 small banana (so to the. 125 grams)

½ lime

2 teaspoons maple syrup

The preparation sequence

Give bulgur in a bowl. Scald with 100 milliliters of boiling water and let soak for about 5 minutes.

Meanwhile clean Orange in water, wipe dry and grate the peel finely. Orange cut in two halves, squeeze and measure 120 milliliters of juice. Mix juice, peel and rapeseed oil with a fork under the swollen bulgur.

Clean apples, pears, grapes and figs in water and pat dry. Pear and apple into quarters and remove seeds. Cut grapes in half and remove seeds if necessary, peel the banana. Cut all fruit into bite-size pieces.

The half lime squeeze and mix the juice into a small bowl with the maple syrup. Pour over the fruit, mix everything together and let them go 8-10 minutes. With the Orange bulgur bring to the table and bring to the table.

Ingredients for 2 meals

100 grams basmati rice

2 oranges (so to the. 400 grams)

200 grams of yogurt (1.5% fat)

1 teaspoon honey

1 small apple (as the. 125 grams)

1 small banana (so to the. 125 grams)

1 small kiwi

1 tablespoon sunflower seeds

The preparation sequence

The basmati rice in 200 milliliters of boiling water so the. Simmer covered for 10 minutes to cook. Let cool down.

Meanwhile, cut 1 orange in half and squeeze out the juice. Yogurt, honey and orange juice mix.

The Orange Peel 2 so thick that the white skin is also removed.

Orange segments cut out from the separation membranes, to this emerging field and juice stir among the yogurt.

Clean apple in water, wipe dry, into quarters and remove seeds. Peel banana and kiwi fruit. Fruit into cubes and mix.

Sunflower seeds fry in a frying pan without fat.

Stir rice with the yogurt. Fruit salad with sunflower seeds and sprinkle bring the yogurt rice on the table.

Ingredients for 6 meals

6 sheets of gelatin (or agar)

500 milliliters sour milk

4 tablespoons of almond syrup

150 milliliters of milk (1.5% fat)

125 grams of cane sugar

180 milliliters of whipped cream

2 small apples

2 small bulbs

1 Orange

125 grams of grapes

½ honeydew melon

1 lemon

2 tablespoons liquid honey

3 stalks of mint

The preparation sequence

Soak the gelatine for 10 minutes in cold water.

Curdled milk and almond syrup mix. Milk and sugar, bring to a boil in a saucepan boiling pan. Remove from heat and stir until the sugar has dissolved.

The gelatine and dissolve in the hot milk. Allow to cool slightly and stir curds under the syrup.

Cream until stiff and fold in portions under the curd mixture. 6 ramekins Rinse 150 milliliter with cold water. Curdled milk and cream and pour cold mass for 3 hours make.

Clean apples and pears in water, wipe dry, quarter, core and cut into slices. Orange peel so that all white skin is removed. Cut the flesh into pieces.

Grapes thoroughly cleaned in water, drain well and cut in half. If necessary, remove seeds. Core melon with a spoon, peel and cut into small pieces. Lemon Squeeze and measure out 2 tablespoons of juice.

All prepared fruits in a bowl with the honey and lemon juice mix. Clean mint in water, shake dry and pluck off the leaves.

The molds briefly in hot water and plunge the creams on plate. With mint leaves decorate and bring the fruit salad on the table.

Serves 4 meals

150 grams of quinoa

100 milliliters of milk (1.5% fat)

2 organic oranges (so to the. 200 grams)

2 eggs (size M)

1 tablespoon brown sugar (so to the. 20 grams)

500 grams Magerquark

½ teaspoon cinnamon

½ teaspoon ground ginger

liquid sweetener (as desired)

1 teaspoon germ oil

2 tablespoons raisins

2 kiwis

1 apple (as the. 200 grams)

2 bananas (so to the. 200 grams)

The preparation sequence

Give quinoa in a sieve, rinse with hot water and allow to drain. With 200 milliliters of water and milk in a saucepan, bring to a boil, cover and simmer over low heat 15 minutes Cauldron, cook. On the off oven covered for another 5 minutes to swell. Then in the open cooking pot, let cool cooking kettle.

While the quinoa cooks, wash, wipe dry and rub about ¼ cup finely of the organic orange hot.

Separate the eggs and egg whites give in a high vessel. Until stiff With the whisk of the hand mixer and thereby add the sugar gradually careful.

Quark and yolks with quinoa stir. Season with grated orange peel, cinnamon and ginger. The stiffly beaten egg whites fold in and season as desired with a sweetener.

A shallow baking dish (so the. 1.5 liters) fat with the oil and pour in the quinoa-quark mass. In the heated, preheated oven tube, kitchen stove at 200 ° C (fan oven 180 ° C, gas mark 3) bake about 30 minutes.

Meanwhile Peel both oranges so thick that everything white is removed. The fruit fillets between the separating skins cut out and collect the juice in a bowl. Add orange segments. Chop coarsely and also raisins in the bowl.

Kiwis Peel, cut in two halves and cut into wedges. Clean apple in water, wipe dry, quarter, core and also cut into thin columns. Both under the orange segments lift.