Bernhard Long - Party kitchen Ahoy

Gelatin express dissolve. Give 2-3 tablespoons cream cheese into the gelatin. Stir gelatin mass with the rest of the cream. Give each 1-2 tablespoons of cream to the crumbs floors, so the. 10 minutes chill. Distribute radishes in a thin layer on, give 2-3 tablespoons cream on it, so to. 10 minutes chill. With übrigem vegetables Repeat procedure, thereby conclude with a layer of cream. Tart so to. Refrigerate for 2 hours make.

To serve as the egg. Boil for 10 minutes in boiling water hard, rinse with cold water, peel and cut into slices. Bring tart with egg slices and watercress garnish on the table.

Ingredients for 8 meals

12 dried and pitted dates

100 grams of walnut kernels

250 grams pita bread

250 grams of creamy feta

8 teaspoon of liquid honey

8 teaspoons of olive oil

4 sprigs thyme

finished blank parchment paper

The preparation sequence

Oven tube, Oven Preheat (electric cooker: 225°C / convection: 200°C). Line a baking sheet with baking paper-cut finish. Datteln cut into slices. NüSSE chop coarsely. Bread in the so. 24 slices so to. 1/2 cm thick cut.

Bread slices with feta Brush and place it on the sheet. Sprinkle with dates and nuts. Drizzle with honey and oil.

In hot oven bake 3-5 minutes. Thyme in clean water, shake dry and strip leaves from the stems. Baked bread with thyme Sprinkle.

Ingredients for 18 pieces

2 cans (185 g) tuna loins without oil

100 grams of capers

1 small onion

5 stems of parsley

100 grams of sour cream

Salt and freshly ground pepper

1 small red pepper

8-10 discs (so around. ½ cm thick) white bread

8-10 slices of roast beef cuts

8-10 thin slices of sliced turkey breast

Capers to decorate

The preparation sequence

Drain tuna and capers. Peel onion, chop. Clean parsley in water, shake dry and chop. Tuna, 2/3 capers, onion, parsley and sour cream puree with a hand blender. Season with pepper and salt.

Paprika brush, clean water and chop finely. Stir with remaining capers under the tuna cream. From white bread and meats respectively to. (As to the. 5 cm diameter) cut out 18 circles.

Half of the bread with roast beef, the other evidence with turkey breast. Fill cream into a piping bag with Lochtülle. On half of the bread so the. 3/4 of the cream splash. Rest finished it, put bread. Decorate with remaining cream and capers.

Ingredients for 4 meals (24 pieces)

1/2 bunch flat-leaf parsley

1 glass (340 grams) grilled peppers in brine

1 package (180 grams) light feta cheese

4 slices (so to the. 40 grams) egg bread

12 thin slices (10 grams) Katenschinken

4 tomatoes

1 tablespoon + 1 teaspoon of olive oil

Salt and freshly ground pepper

The preparation sequence

Clean parsley in water, pluck leaves. Some set aside for the salsa. Drain peppers. 100 grams of peppers for the salsa aside. In 24 equal-sized rectangles (so to the. 1.5 x 6 cm) Cut feta cheese, bread and red pepper. Bread with cheese, parsley and paprika prove. Cut ham lengthwise into two halves and pieces of bread wrap in each half slice.

Clean for the Salsa tomato in water, into quarters, remove the core and dice the flesh. Miscellaneous peppers into cubes. Finely chop parsley. Parsley, tomatoes and peppers mix with 1 tablespoon of olive oil. Season with salt and pepper.

1 teaspoon oil in a nonstick skillet heat. Bread chocolates therein Wenden so to. Sauté for 2 minutes at medium heat. Remove from skillet and drain. Bring bread chocolates on a plate on the table. Salsa rich now.

Ingredients for 15 pieces

250 grams of tuna fillet

2 cloves garlic

3 shallots (30 grams)

3 teaspoons olive oil

Salt and freshly ground pepper

1 organic lime (juice)

10 chives

2 tomatoes

1 lime

15 slices of pumpernickel Party

The preparation sequence

Tuna in water clean and cut into very small cubes. Garlic and shallots, peel, cut into very small pieces and give each half for tuna. 2 teaspoons oil admit with 1 teaspoon lime juice, salt and pepper to taste. 5 Cut chives into very fine rings and give half to the Tatar.

Clean for the Salsa tomato in water, brush, into quarters and remove seeds. Cut flesh into small cubes. Miscellaneous garlic and shallots with 1 teaspoon oil, lime juice and chopped chives übrigem mix. Diced tomatoes, 1 teaspoon up to give to the salsa.

Lime peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separating skins and give up a few for decoration, for salsa. Season with salt and pepper.

Tatar bring to the table on pumpernickel. Garnish with diced tomatoes, lime and chive stalks fillets. Fill salsa in a bowl and bring to the Pumpernickel appetisers on the table.

Ingredients for 20 pieces

250 milliliters of milk

50 grams of butter (or margarine)

150 grams of polenta (cornmeal)

2 rump steak (so to the. 180 grams)

Salt and freshly ground pepper

1 tablespoon oil

6-7 stalks of thyme

4 garlic cloves

200 grams of whole milk yogurt

6 cherry tomatoes

Alufoil

The preparation sequence

Boil milk, 250 milliliters of water, 1 teaspoon of salt and 50 grams of fat. Polenta Stir and let soak for 10 minutes. Let Still hot to 1/3 of a lined with ready-cut baking paper baking tray (32 x 39 cm) and emphasize cool.

Clean meat in water, pat dry and season with salt and pepper. Heat oil in a skillet, meat in it so the. Sauté 5 minutes. Thyme in clean water, pat dry and coarse plucking. Turn meat, 1 teaspoon thyme and fry for another 5 minutes. Remove the meat, wrap in aluminum foil and let it rest.

In the meantime, peel garlic, cut 1 clove into thin slices, chop very finely rest. Give chopped garlic to the yogurt, mix and season with salt and pepper.

Clean cherry tomatoes in water, cut down to 1-2 for decoration, in each 6 columns. (As to the. 5 cm diameter) cut out from the polenta 20 circles. Cut the meat into thin slices and place on the Polentata learning on the table. Depending give 1/2 teaspoon garlic dip the slices of meat, garnish with tomato and thyme column tips.

Others cherry tomatoes crosswise cut deep, squeeze slightly at the bottom. Bring polenta and cherry tomatoes on a plate on the table. Yoghurt garnish with garlic slices, cherry tomatoes and thyme columns.

Ingredients for 13 pieces

1 package (270 grams) fresh butter puff pastry (ready to bake rolled rectangular Finish blank parchment paper so the. 42 x 24 cm)

1 egg yolk (Size M)

1 clove garlic

1 avocado (so to the. 200 grams)

2 teaspoons lemon juice

1 tablespoon oil

2 tablespoons whole milk yogurt

2 teaspoons wasabi (glass)

Salt and freshly ground pepper

1 pinch of sugar

1 small bunch of arugula

125 grams of smoked salmon

5-6 tablespoons soy sauce

The preparation sequence

Puff take 5-10 minutes prior to processing from the refrigerator and let it rest. Unroll dough on the finished blank parchment paper, long-thirds and cut into strips 9 each. 13 strips thin brush with water and with 1 strip show (1 strip is left, possibly mitverarbeiten).

Whisk egg yolks and 2 tablespoons of water. Dough thus Brush and place on a lined finish crop baking tray. In the heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan 180 ° C / gas mark 3) can bake, remove and let cool 8-10 minutes brown.