Bernhard Long - Party kitchen Ahoy

The preparation sequence

Clean cucumber in water, cut 6 thin slices, put aside. Residual peel, dice. Chili brush, clean water and chop finely. Ginger, peel and finely chop. Anything with vinegar, salt, pepper, 1 pinch of sugar and 6 tablespoons oil mix.

Peel onion, chop. Knead with Hack, egg yolks and breadcrumbs. Season with salt, pepper and 1 pinch of curry. For 12 small balls form. In 2 tablespoons hot oil all around so the. Sear 6 minutes. Drain on paper towels.

Shrimp on the back cut longitudinally. Remove the dark intestine. Clean shrimp in water and pat dry. In 1 tablespoon of hot oil while turning so to the. Sauté 3 minutes. Season with salt and pepper.

Clean coriander in water, pluck. On 6 skewers per 2 meatballs, some cilantro and 1 slice of cucumber, stuck on the other 2 each shrimp. Lift remaining coriander among the cucumber salad. Everything put in jars on the table.

Ingredients for 6-8 meals

1 slice of toast

1 small onion

500 grams of mixed minced meat

1 egg (size M)

1 tablespoon tomato paste

Salt and black pepper

2 tablespoons oil

1 cup (150 grams) mini-mozzarella balls

200 grams cherry tomatoes

1 bunch basil

Wooden skewers

The preparation sequence

Toast soak in cold water. Peel onion and chop finely. Express bread well. Knead with Hack, onion, egg and tomato paste. Season with salt and pepper.

Mince into small balls form. Heat oil in a skillet, sauté meatballs in two meals while turning 6-8 minutes. Drain on paper towels and let cool.

Drain mozzarella. Clean tomatoes and basil in water, pat dry. Alternately meatballs, mozzarella, tomatoes and basil leaves stuck on small skewers. Serve with bread.

Ingredients for 8 skewers

4 sprigs mint

1/2 honeydew melon

Cantaloupe melon 1

16 slices of Parma ham

50 grams of white balsamic cream

8 wooden skewers

The preparation sequence

Clean mint in water, pat dry and pluck leaves. Whole cantaloupe cut in half. Remove melon seeds. Cut melon halves in each 8 columns. Cut honeydew melon columns from the shell and cut into quarters. Solve Cantaloupespalten from the pan and cut into two halves.

Melon and Parma ham pieces alternate with mint leaves stuck on wooden skewers. Balsamic cream give over the skewers.

Ingredients for 1 serving

50 grams of low-fat Gouda Cheese (16% fat)

5 grapes

1 stalk parsley

1 cornichon

The preparation sequence

Cut cheese into 5 pieces. Clean grapes and parsley in water and pat dry. Cornichon diagonally into 5 slices. Depending on a grape, Cornichon slice and parsley on a skewer cheese cubes.

Ingredients for 6-8 meals

125 grams of apricot jam

2 zucchini (so to the. 180 grams)

800 grams of turkey escalope

4 tablespoons brandy

6 tablespoons white balsamic

Salt and freshly ground pepper

5-6 thin slices (20 grams) Katenschinken

4 tablespoons oil

1 pinch of lemon pepper

Coriander leaves for decoration

18-24 wooden skewers

The preparation sequence

Jam through a fine sieve. Zucchini brush, clean water and cut into pieces. Clean meat in water, pat dry and cut into small cubes. Mix For the marinade jam, brandy and vinegar. Season with some salt and pepper. Put meat and zucchini in the marinade at room temperature and covered so the. Infuse for 30 minutes.

Cut and folded ham slices into 4 strips. Pour meat and zucchini in a colander, drain well. Zucchini, meat and ham stuck on skewers.

Oil in 3-4 meals in a large skillet heat, add skewers and turning one after another around the. Sauté 5 minutes. Season with salt and pepper. Keep warm. The three skewers with lemon pepper sprinkled bring in serving bowls on the table. Garnish with cilantro.

Ingredients for 12 skewers

1/2 bunch parsley

1/2 bunch of chives

3-4 stalks fresh sage

1-2 cloves of garlic

½ teaspoon dried thyme 1

10 tablespoons olive oil

250 grams feta cheese

150 grams Salami in the piece

12 cherry tomatoes

pepper from the grinder

12 wooden skewers

The preparation sequence

Clean herbs in water and pat dry. Parsley chop, cut chives into small rings. Sage leaves pluck from the stems. Peel garlic and press through a garlic press. Parsley, chives, thyme, garlic and oil mix. Cut feta and salami in each 12 cubes. Clean tomatoes in water and allow to drain.

1 each cheese cubes, salami cubes 1, 1 cherry tomato and 12 sage leaves on each skewer stuck 1. Place skewers on a deep plate, distribute herbal oil mixture over it. Contact skewers therein. so let soak for 1 hour. Until ready to serve covered in a cool place. Grind some fresh pepper over it.

Danish bread canapes with salmon and prawns

Ingredients for 8 pieces

100 grams of cooked shrimp Arctic (refrigerated section)

1/2 bunch of dill

1 tablespoon lemon juice

35 grams of baby spinach leaves

4 slices of sandwich toast

4 tablespoons butter

200 grams of smoked salmon, sliced

8 teaspoons horseradish (glass)

small lemon wedges for decorating

The preparation sequence

Clean shrimp in water and allow to drain. Dill in clean water, shake dry. Flags and pluck until something for decoration, finely chop. Mix shrimp with lemon and dill. Clean spinach in water and drain well. Cut bread slices diagonally in half, brush with butter.

Cut the salmon into wide strips, mix with the shrimp. Distribute spinach on the bread. Give salmon and prawn mixture on top. Depending 1 teaspoon horseradish on set. Garnish with lemon wedges and dill beiseitegelegtem.

Serves 4 meals

2 chicken fillets

1 teaspoon oil

Salt and freshly ground pepper

1 bunch of arugula (rocket)

100 grams cherry tomatoes

1 clove garlic

5 tablespoons of cream yogurt

3 tablespoons Sylter salad cream (z.B. of Thomy)

3 tablespoons black olives (sliced)

4 large slices of rye bread

The preparation sequence

Clean meat in water, pat dry, small cubes. Fry in hot oil around 4-5 minutes, season with salt and pepper. Arugula brush, clean water, drain and chop. Clean tomatoes in water and cut into quarters.

Peel garlic and chop finely. Mix with yogurt and salad cream. Season with salt and pepper. Prepared ingredients and olive mix with yogurt sauce. Toasting bread in the toaster. Distribute Chicken salad on the bread.

Serves 4 piece (starter rings diameter 8 cm)

2-3 carrots

2 small zucchini

1 bunch of radishes

50 grams crispbread

50 grams of butter

2 sheets of gelatine

200 grams of low-fat cream cheese

150 milliliters of milk

Salt and freshly ground pepper

3 teaspoons breadcrumbs

1 egg (size M)

1/4 Beet garden cress for decoration

Cling film

The preparation sequence

Peel carrots and clean water. Zucchini and radishes and clean water. Prepared vegetables finely grate and mix separately isolated in bowls, each with 1/4 teaspoon salt.

Crispbread finely chop. Melt the butter, mix with crispbread. A small flat plate or a small board moisten. Slide it lay flat. (As to the. 8 cm diameter) on place 4 starter rings. Distribute crispbread crumbs in the rings and press firmly, refrigerate.

Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables in succession on a screen expressing. Again using express vegetables from kitchen paper, give back to the bowls. Vegetables with each 1 teaspoon Mix breadcrumbs.