Bernhard Long - Party kitchen Ahoy

Colourful pasta salad with pesto salad cream Colourful pasta salad with pesto salad cream Ingredients for 8 meals 500 grams Orecchiette 500 grams of mushrooms 100 grams of bacon 6 tablespoons white wine vinegar 2 tablespoons olive oil 500 grams cherry tomatoes 150 grams of arugula 1 red onion 50 grams of whole milk yogurt 2 tablespoons salad cream (10% fat) 2 tablespoons Genovese pistou Salt and freshly ground pepper 50 grams Parmesan The preparation sequence Noodles cook in boiling salted water according to package directions. Clean mushrooms, cleaned and cut in half. Speck omit in a frying pan without fat crispy. Remove, drain on paper towels. Mushrooms in bacon fat so the. Sauté 4 minutes. 4 tablespoons vinegar and oil Whisk. Season with salt. Drain the pasta, rinse with cold water, drain and marinate with vinaigrette. Clean tomatoes in water and cut into two halves. Salad Clean, clean water, shake dry and chop depending on size. Onion peel and cut into strips. Yogurt, salad cream, pesto and 2 tablespoons of vinegar mix. Season vigorously with salt and pepper. Break bacon into small pieces. Prepared ingredients together and bring to the table. Planing Parmesan into thin slices and sprinkle salad with it.

Pasta salad with broccoli and shrimp Pasta salad with broccoli and shrimp Ingredients for 2 meals 4 frozen shrimp (without heads in shell as the. 120 grams) 80 grams short macaroni pasta 350 grams of broccoli 1 small clove garlic 4 teaspoons of olive oil Salt and freshly ground pepper 1 teaspoon lemon juice 250 grams of small tomatoes ("Red Pearl") 1 shallot 3 stalks basil 3 tablespoons white balsamic The preparation sequence Give prawns on a screen and so the. Thaw 2 hours. Give pasta in plenty of boiling salted water and so the. Boil for 10 minutes. Broccoli brush, clean water and cut into small florets. Give broccoli after 6-7 minutes the noodles and cook for. Pour pasta and broccoli on a sieve, rinse under cold water, drain and let cool. Clean shrimp in water and, except for the tail, peel and remove the intestines. Peel and chop garlic. 1 teaspoon oil in a nonstick frying pan heat up and sear the shrimp under Apply for 3-4 minutes. Add garlic and mitanbraten Finally shortly. Season shrimp with salt, pepper and a dash of lemon. Let cool down. Clean tomatoes in water, drain and cut into quarters. Peel the shallot and chop finely. Clean basil in water, shake dry and pluck off the leaves. Vinegar, shallots, salt and pepper. 3 teaspoons oil embezzled. , Tomatoes, shrimp and basil pasta and broccoli mix with the vinaigrette. Season with salt and pepper.

Verde Noodle Salad with Salsa Tuna Verde Noodle Salad with Salsa Tuna Ingredients for 10 meals 1 kg short thick noodles (as Tortiglioni) Salt and freshly ground pepper 200-250 grams of rucola (arugula) 3 bunch of parsley (for example, smooth) 4 garlic cloves 3 organic lemons 1/4 liter of olive oil 370 milliliters green olives without stone (glass) 370 milliliters of black olives without stone (glass) 3 cans of tuna in its own juice (185 grams) 50-100 grams of pine nuts 2 peppers (for example, yellow and red) The preparation sequence Pasta in boiling salted water so the. Simmer 12 minutes until al dente, cook. Drain. Arugula and parsley brush, clean water. Peel garlic, chop. Hot clean organic lemons in water bowl rub. All lemons squeeze. Arugula, parsley, garlic and oil Puree with hand mixer for creamy paste. Lemon zest and stir in juice. Salsa to taste. Mix half of the noodles. Olives and tuna drain. Coarsely chop olives. Roast pine nuts and let cool. Paprika brush, clean water, cut into strips. Everything and remaining salsa under the pasta mix, season to taste.

Pasta salad with baguette Salami Pasta salad with baguette Salami Serves 4 meals 500 grams of rigatoni noodles 150 grams of salad cream (with 40% low-fat yoghurt) 1 tablespoon honey 6 tablespoons fruit vinegar Salt and freshly ground pepper 2 bags (100 grams) leaf salad mix 2 red onions 150 grams Baguette Salami The preparation sequence Noodles cook in boiling salted water according to package directions. Salad cream with 4 tablespoons of water and vinegar mix and season strong with honey, vinegar, salt and pepper. Drain the pasta and rinse with cold water. Clean lettuce in water, shake dry and pluck small depending on the size. Peel the onions and cut into strips. Cut sausage slices in half. Pasta and sauce mix, stir in salad and sausage.

Noodle Kabanossi salad with yogurt mayonnaise Noodle Kabanossi salad with yogurt mayonnaise Ingredients for 6 meals 500 grams of pasta (eg.B. Farfalle) Salt and white pepper Basic recipe Mayonnaise 100 grams of low-fat yogurt 500 grams of grape tomatoes 150 grams Kabanossi 200 grams of rucola somewhat coarse black pepper The preparation sequence Noodles in the so. 4 liters of boiling salted water (so to. 1 teaspoon of salt per liter) simmer according to package directions, cook. In a colander and pour cold water quenching. Drain and let cool. Meanwhile, according to a basic recipe Prepare the mayonnaise. Yogurt with stirring. Season with salt and pepper. Mix with the pasta. Clean tomatoes in water and cut into wedges. Kabanossi cut into thin slices. Arugula brush, clean water, shake dry and cut a little smaller. Mix tomatoes, and arugula Kabanossi under the noodles. at least covered. infuse 30 minutes. Again season with salt and pepper. Bring salad on the table and sprinkle with black pepper.

Penne with Parma ham and asparagus salad Penne with Parma ham and asparagus salad Serves 4 meals 250 grams of penne pasta 100 grams of pickled Kalamata olives in oil (with stone) 200 grams Ciabatta bread 9 tablespoons oil so the. 500 grams of green asparagus 1 medium onion 1 clove garlic 100 grams of dried soft tomatoes Shoots 30 grams of radishes 40 grams Parmesan 4 tablespoons light balsamic vinegar 1 pinch of sugar Salt and freshly ground pepper 6 slices of Parma ham The preparation sequence Noodles cook in boiling salted water according to package directions. Drain olives, Sud catch it. Cut bread into large cubes. 4 tablespoons of oil in portions heat in a frying pan. Bread cubes portions roast therein Apply 5-6 minutes brown, season with salt and pepper, remove, drain on paper towels. Drain the pasta, drain, place on a greased baking sheet and allow to cool. Clean asparagus in water, pat dry, cut off woody ends. Only lengthwise, then crosswise cut asparagus into two halves. Peel the onion and garlic, chop finely. Cut the tomatoes coarsely. Drained Olivensud (1-2 tablespoons) and 4-5 tablespoons of oil in a frying pan give and heat. Tomatoes, asparagus, onion, olives and garlic stew therein Apply 6-7 minutes until the asparagus is al dente. Clean sprouts in water, drain. Grate the cheese, so the. 1/4 aside for sprinkling. Deglaze asparagus and tomato mix with vinegar, boil, give with pasta and bread cubes in a bowl, mix, allow to cool slightly. Sprouts and cheese subsets, season with salt, pepper and sugar. Pluck ham small, bring pasta salad on the table, sprinkle with cheese übrigem.

Pasta salad with arugula and tuna in garlic marinade Pasta salad with arugula and tuna in garlic marinade Serves 4 meals 200 grams of pasta (z. B. small pasta shells Conchiglie Rigate) 2 cans of tuna in oil (185 grams) 2 bunches arugula 6 stalks basil 2 cloves garlic 1 untreated organic lemon 2 tablespoons oil Salt and freshly ground pepper 1 pinch of sugar 2-3 tablespoons capers (glass) The preparation sequence Noodles cook in boiling salted water according to package directions, drain, place on a baking sheet and allow to cool. Drain tuna, oil field there. Rocket brush, clean water and allow to drain thoroughly. Clean basil in water, shake dry, pluck leaves from the stems. Peel garlic, chop. Hot clean lemon in water, wipe dry, rub shell. Cut lemon in half and squeeze. Drip dry tuna oil and 2 tablespoons oil mix. Lemon juice with salt, pepper and sugar condiments, beat oil blend including. Garlic and lemon zest with stirring. Tuna teasing. Pasta, arugula, basil, tuna, capers and vinaigrette mix, so to. Infuse for 5 minutes and bring to the table.