Bernhard Long - Party kitchen Ahoy

Serves 4 meals

1 small yellow bell pepper

1 small red bell pepper

1 small eggplant (so to the. 200 grams)

1 romaine lettuce heart

200 grams chicken fillet

Salt and freshly ground pepper

1 pinch Edelsüß Chilli

3-4 teaspoons of olive oil

4 stalks marjoram

100 grams of low-fat yogurt

1 pinch of sugar

1 pack Wheat Wraps (so to the. 280 grams)

Greaseproof paper

The preparation sequence

Peppers into quarters, brush and clean water. Quarter cut again into two halves. Aubergine in clean water, clean and so the. 2 mm thin slices. Clean lettuce in water, clean and coarsely cut into strips. Clean meat in water, pat dry, season with salt, pepper and spice paprika.

1 teaspoon oil in a nonstick skillet heat. Meat fry turning occasionally for 8-10 minutes. Clean marjoram in water, shake dry and coarsely chop the leaves.

1 teaspoon oil in a nonstick skillet heat. Pepper strips over medium heat so the. Sauté 8 minutes, turning occasionally. After so to. half the time add 3 tablespoons of water, season with salt and pepper and simmer over, cook. Finally add half of marjoram and paprika take from the skillet.

1-2 teaspoons of oil in portions heat in the frying pan and fry the aubergine slices 3-4 minutes turning. Spice and take out with salt and pepper. Yogurt and remaining marjoram mix, season with a little sugar, salt and pepper.

Take chicken fillets from the frying pan and cut into slices. Wraps according to package directions heat. Distribute salad, eggplant, peppers and chicken strips to the more upper 1/3 of the wraps, leaving some margin free. Filling with yogurt drizzle, then roll up the wraps, cut in half and wrap each half with parchment paper.

Serves 4 meals

1 large carrot

1 lettuce

2 tomatoes

1 bunch of chives

150 grams of low-fat cream cheese (13% fat)

100 grams of low-fat yogurt

2-3 tablespoons horseradish (glass)

Salt and freshly ground pepper

1 Pack of 4 Wheat Wraps (so to the. 280 grams)

8 slices Kassel-cuts (15 grams)

Greaseproof paper

Kitchen string

The preparation sequence

Carrot peel, clean water and grate coarsely. 12 lettuce leaves detach, clean water and pat dry. Clean tomatoes in water and cut into cubes. Chives clean in water and cut into rolls.

Cream cheese, yogurt and horseradish mix. Season with salt and pepper and stir in chives. Wraps in succession in a non-stick frying pan on each side so hot about. Heating 20 seconds.

Wraps with cream cheese Brush. With 2 discs Kassel show, carrots and tomato spread on it and top with lettuce leaves.

Wraps of 2 pages so the. 2 cm turn, roll up firmly from an open side, cut in half and wrap in parchment paper at one end. Tie with kitchen string.

Serves 4 meals

1 can (212 ml) sweet corn

2-3 spring onions

4 Tortilla Wraps (wheat flour flatbread as the. 70 grams)

1 tablespoon oil

350 grams ground pork

Salt and freshly ground pepper

1 mini romaine lettuce

4 tablespoons mango chutney (glass)

1/2 teaspoon curry

Parchment paper or aluminum foil

The preparation sequence

Corn in a colander rinse and drain. Spring onions, cleaned in water and cut into rings.

Tortilla wraps in succession in a frying pan without fat on each side so the. Heating 15 seconds. Then heat oil in skillet and Mett so therein the. Sauté 5 minutes crumbly. Lauchzwiebeln mitanbraten 2-3 minutes. Corn stir. Season with salt and pepper.

Salad Clean, clean water, spin dry, cut into strips. Chutney and curry mix. The wraps so bepinseln. Salad and Mettmasse mix, spread on wraps. Two opposing sides to beat about the filling, then roll up firmly on the other side. In paper or foil wrap and cut into two halves.

Serves 4 meals

1 fennel bulb

1 bed garden cress

1-2 Pink Grapefruits

1 can (135 grams) Tuna "temperament"

4 slices (so to the. 35 grams) Emmental cheese

4 tablespoons salad cream (36% fat)

Salt and freshly ground pepper

1 dash of lemon juice

4 Wheat Wraps (270 grams as the. 20 cm diameter)

Greaseproof paper

Ribbon for tying

The preparation sequence

Fennel brush, clean water and cut into very thin slices or planing. Cut cress from Beet. Grapefruit peel so that the white skin is completely removed. Detach fillets with a sharp knife between the separation membranes. Drain tuna. Cut cheese slices in half.

Mix fennel, lettuce and cress cream and season with salt, pepper and a little lemon juice. Wraps in succession on a hot griddle without fat from both sides respectively to the. Heating 20 seconds.

Wraps juxtaposition. Emphasize fennel salad each at half the wraps, then confirm with 2 half slices of Emmental cheese. Grapefruit segments put in a series, so they can be rolled up later. Tuna pluck small and spread over the wraps.

On 2 opposite sides of the border so the. 2 cm turn towards the center. Wraps roll, cut diagonally. Wrap the ends with a piece of parchment paper and tie with a ribbon.

Serves 4 meals

2 carrots (as the. 200 grams)

2 mini romaine lettuce

1/2 teaspoon pink berries

4 tablespoons mango chutney (glass)

4 Wheat Wraps (around 270 grams;. 20 cm diameter)

150 grams of extremely thin-sliced ham

Greaseproof paper

The preparation sequence

Peel carrots, clean water and grate coarsely. Romaine lettuce brush, clean water, peel off sheets and hurl dry. Pink berries in a mortar. Stir with chutney.

Wraps successively heat in a frying pan without fat 30 seconds, turning once. Chutney emphasize on the wraps, leaving a 3-4 cm wide margin free. Then with lettuce, carrots and sliced prove.

Pages take. Wraps roll and cut diagonally in half. The ends with a piece of parchment paper wrap.

Serves 4 meals

100 grams of flour

2 eggs (size M)

125 milliliters + 1 tablespoon milk

Salt and freshly ground pepper

1 tablespoon medium mustard

1 tablespoon apple juice

1 tablespoon honey

5-6 tablespoons of oil

2 stalks of dill

150 grams of double cream cheese

1/2 Frisée salad

12 slices smoked salmon

Oil to grease the frying pan

Greaseproof paper

Kitchen string

The preparation sequence

Flour, eggs, 125 milliliters of milk and salt with the whisk of the hand mixer into a smooth dough. so let it rest for about 20 minutes.

For the mustard sauce: mustard, apple juice and honey until smooth, then beat the oil underneath. Season sauce with salt and pepper.

Dill in clean water, shake dry, finely chop flags and stir into the sauce. Cream cheese and 1 tablespoon milk until smooth. Salad brush and clean water, drain well and chop.

(As to the. 24 cm diameter) Grease a nonstick skillet with oil and heat. Divide the dough in succession 4 pancakes bake, thereby streak skillet again with oil. Allow to cool pancakes.

Pancakes with so the first. 1 tablespoon cream cheese Brush, then confirm with 3 slices of salmon and some salad. Drizzle with mustard sauce. Pancake roll up firmly and cut diagonally in half. Every pancakes half wrap in parchment paper and tie with kitchen string.