Bernhard Long - Party kitchen Ahoy

Peel and chop garlic. Cut avocado in half, detach core, peel peel from the pulp. Avocado, garlic, lemon juice and oil purée. Yogurt and wasabi with stirring. Season with salt, pepper and sugar.

Rocket brush, clean water and allow to drain. Cut the salmon into strips. Brush with avocado cream Puff pastry slices and top with arugula and salmon. Puff pastry slices bring to the table and sprinkle with soy sauce before serving.

Serves 4 meals

1 small onion

1 tablespoon flour

2 tablespoons olive oil

1 pinch of salt

4 slices bacon (bacon)

4 small slices of olive bread or farmer

8 pickled sardines in olive oil

The preparation sequence

Onion peel and cut into thin rings. Roll in flour and fry in hot oil golden yellow. Season with salt seasoning, drain well on paper towels. Bacon crispy fry in frying fat.

Also let drain. Then fry the slices of bread in the frying fat per page crispy. Slices of bread with 1 slice of bacon, 2 sardines and some fried onions prove. If desired, sprinkle with a little pesto.

Serves 4 meals

1 stalk celery

1 small apple

1 tablespoon lemon juice

1 bunch of chives

200 grams Mayonnaise

1-2 teaspoons curry powder

Salt and freshly ground pepper

1 pinch of sugar

1 small head iceberg lettuce

12 slices of sandwich toast

250 grams of French rosé Ham

Wooden skewers

The preparation sequence

Celery brush, clean water and chop finely. Clean apple in water, coarsely grate the core housing and mix immediately with lemon juice. Chives in clean water, shake dry and cut into rolls. Celery, chives, apple mixture, mayonnaise, and 1 teaspoon curry powder mix with salt, pepper, curry powder and sugar to taste spicy.

Salad Clean, clean water, possibly cut in half, leaves solve individually from the head. Press 24 sheets flat. 4 smaller leaves as "dishes" set aside for serving. Use moreover salad otherwise. 8 slices of toast each with 1/2 tablespoon of apple cider cream Brush and cover with 1/8 each of ham and lettuce leaves each 3.

The 2 slices of toast took superimpose, each be assigned 1 unswept toast. Each sandwich diagonally at the 4 corners get stuck with wooden skewers. Cut edges of the sandwiches into quarters bring sandwiches, on the table. Others bring cream in the blade shells on the table, ranging to.

Serves 4 meals

4 slices (22 grams) Brioche Sandwich

4 Kitchen finished plastered scallops (so to the. 22 grams)

20 grams of baby lettuce mix (z. B. Lamb's lettuce, beetroot leaves, arugula, spinach)

4 discs (so around the. 8 grams) Serrano ham

3 tablespoons oil

15 grams of butter

Salt and freshly ground pepper

The preparation sequence

For each sandwich with a dessert ring (6 cm diameter) 1 Ring gouge. Clean mussels in water, pat dry. Salad Clean, clean water and drain well. Cut ham slices in half and omit in a frying pan without fat, remove. 1 tablespoon oil in a pan to warm. Add Briochetaler and fry golden brown on both sides, remove it.

Frying pan with a paper towel to wipe. 1 tablespoon oil and butter in a frying pan heat up. Mussels in from each side so the. Sauté 2 minutes. Season with salt and pepper. 1 tablespoon oil heating in another frying pan. Open eggs and pour in gently. Sauté over low heat 1 / 2-2 minutes. Season with salt and pepper.

Depending on a Briochetaler, 2 pieces of ham, a few leaves of lettuce, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with salad.

Serves 4 meals

2 large ripe tomatoes

1 clove garlic

salt and pepper

2 slices of serrano ham

4 anchovy fillets (glass)

8-10 kalamata olives

50 grams Manchego (piece)

3 tablespoons olive oil

2 large thick slices country bread (so to the. 100 grams)

The preparation sequence

Clean tomatoes in water, cut into large pieces and puree with a hand blender. Peel garlic, finely chop and stir. Season with a little salt and pepper.

Ham slices in half lengthwise. Anchovies rinse and pat dry. Olive stone and chop coarsely. Planing cheese with a vegetable peeler into thin chips.

Oil heat in a frying pan. Slices of bread in toasting golden brown on each side, remove it. Brush with tomato. Each bread into 6 strips (as wide around the. 3 cm) cut.

The 4 bread strips with ham, anchovies and cheese occupy. Anchovy bread, sprinkle with olives. Bring bread to the table and serve with good olive oil and sea salt.

Samosas with Mango lenses and sour dip

Ingredients for 12-16 pieces

375 grams + some flour

Salt and freshly ground pepper

1 teaspoon cumin seeds

1 teaspoon apple cider vinegar

100 grams of red lentils

1 small mango

1 small leek

1 chilli

4-5 stalks coriander

1 tablespoon oil

200 grams of sour cream

1.5 kg vegetable fat for frying

Cling film

The preparation sequence

For the dough 375 grams of flour, so the. Process 1 teaspoon salt, cumin, 1/4 liter of cold water and vinegar to the dough hook of the hand mixer into a smooth dough and cover with foil. so let it rest for about 15 minutes at room temperature.

Provide for the filling lentils in boiling water. so simmer about 10 minutes to cook, drain. Mango peel. The pulp from the stone cut and finely chop. Leek clean, cut lengthwise into halves, clean water and cut into half rings. Chili brush, clean water, cut lengthwise in half, remove seeds and chop. Clean coriander in water, shake dry and chop coarsely.

1 tablespoon oil heating in a frying pan. Leek, chili and lenses so that therein. Sauté 2 minutes. Add mango and half cilantro. Season with salt and pepper. Let cool down. Mix For the dip sour cream and remaining coriander. Season with salt and pepper.

Roll out dough on a little flour thin, cut out 6-7 circles around the 20 cm diameter, this dough residues knead again, roll out and cut out. Cut circles in half. Circle borders brush with water. Each half of the bag forms. But just buckle side in the middle so that the edges slightly superimposed lobes. Seam squeeze. so the 11/2 tablespoons LinsenfüSettin g in the dough tgive üte. Open side firmly zusammendrübridges.

Frying fat in a deep fryer or in a large saucepan, Cauldron to 180°C heat. Dumplings in portions so the. Fry 4 minutes golden brown, turning once. Drain and remove to a paper towel. Bring hot or cold on the table. Sour cream rich now.

Serves 4 meals

6 slices (45 grams; 10 x 10 cm) deep-frozen puff pastry

2 eggs (size S)

50 grams of pitted green olives

250 grams of raw scampi (headless, in shell)

1-2 teaspoons of tomato paste

Salt and freshly ground pepper

1 pinch Edelsüß Chilli

Flour for the work surface

finished blank parchment paper

The preparation sequence

Puff juxtaposition and thaw. Eggs in boiling water so the. Cook 9 minutes hard. Deter eggs under cold water, peel and finely chop. Olives cut into small pieces. Scampi peel and remove the intestines. Scampi in clean water, pat dry and chop. Scampi pieces, mix chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika.

Puff pastry slices piling up and on a floured surface rectangular (so to the. 33 x 44 cm) roll out and cut into 12 squares. Distribute scampi mixture each in the middle of each square and brush the edges with a little water. Teigecken hit the middle, then squeeze the edges to the same pack.