Bernhard Long - Party kitchen Ahoy

Pasta salad la Caprese Pasta salad la Caprese Ingredients for 6 meals 300 grams of pasta (farfalle example) Salt and freshly ground pepper 1 medium onion 6 tablespoons balsamic vinegar 1 teaspoon sugar 6 tablespoons olive oil 300 gram mini-mozzarella balls (2 packs of 150 grams) 400 grams cherry tomatoes 1 bunch basil or potty The preparation sequence Pasta in plenty of boiling salted water so the. Simmer for 10 minutes to cook. Quenching and let cool. Peel onion and chop finely. Stir with 6 tablespoons vinegar, salt, pepper and sugar. Propose including oil. Marinade and noodles mix. Drain mozzarella. Clean tomatoes and basil in water. Some basil for decoration aside, cut rest into strips. Cut the tomatoes in half. All mix with the pasta and season to taste.

Mortadella salad with pesto vinaigrette Mortadella salad with pesto vinaigrette Serves 4 meals 500 grams short pasta (farfalle example) Salt and freshly ground pepper 5 tablespoons balsamic vinegar 5 tablespoons of good olive oil 6 teaspoons of pesto (glass) 300 grams cherry tomatoes 250 grams of mozzarella 125 grams ital. Mortadella (thinly sliced) 1 bunch basil or potty 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. Stir for vinaigrette vinegar, salt and pepper. Propose including oil. Stir pesto. Drain the pasta, cold deter and drain. With the vinaigrette mix, then leave to cool. Clean tomatoes in water and cut into two halves. Cut mozzarella into cubes. Mortadella slices in half and cut crosswise into strips. Clean basil in water, shake dry and pluck off the leaves. Pasta, tomato, mozzarella, mortadella and basil mix. so let around 30 minutes. Season salad with salt and pepper.

Lukewarm Penne salad with white beans and tomato salsa Lukewarm Penne salad with white beans and tomato salsa Serves 4 meals 1 teaspoon vegetable stock (instant) 1 tin of large white bean seeds (425 milliliters) 500 grams of tomatoes 3 spring onions 200 grams Feta 400 grams of pasta (for example Penne) 5 tablespoons white balsamic vinegar Salt and freshly ground pepper 4 tablespoons good olive oil 1 bunch basil or potty The preparation sequence For the noodles so the. Boil 3 liters of water with broth. Beans cold rinse and drain. Clean tomatoes in water, into quarters and finely chop. Spring onions, cleaned in water and cut into thin rings. Feta cut into cubes. The noodles into the boiling water and simmer according to package directions, cook. Vinegar, salt and pepper, stir vigorously including oil. Clean basil in water, shake dry, pluck leaves from the stems and cut into strips. Under the vinaigrette stir. Drain the pasta and put them back into the saucepan, Cauldron. Immediately the basil vinaigrette mix with the pasta. Tomatoes, green onions, beans and feta mix. Season salad with salt and pepper. Lukewarm bring to the table.

Salami noodle salad with fennel, capers and olives Salami noodle salad with fennel, capers and olives Serves 4 meals 250 gram mini penne pasta 1 pinch of salt 6 tablespoons white balsamic vinegar few dashes Tabasco (optional) 2 teaspoons Worcestershire sauce 1 tablespoon honey 6 tablespoons olive oil 2 cloves garlic 1 small fennel bulb (150 grams) 100 grams of arugula 100 grams of air-dried salami (thinly sliced) 100 grams kalamata olives 30 grams of capers (glass) The preparation sequence The noodles cook in boiling salted water according to package directions. Whisk For the vinaigrette vinegar, Tabasco, Worcester sauce and honey. Propose including oil. Peel garlic, cut into small cubes and add to the vinaigrette. Season with salt. Drain the pasta, taking care to collect pasta water and so the. 100 milliliters measure. Noodles with cold water and mix with the vinaigrette deterred. Clean fennel in water, clean and cut with a slicer or a sharp knife into very thin slices. Rocket brush, clean water, shake dry and cut into bite-size pieces. Salami, olives, fennel, capers, rocket and pasta mix. If the noodles have absorbed too much liquid, stir in pasta water. Salad may again add salt to taste.

Pasta salad with dried tomatoes and basil Pasta salad with dried tomatoes and basil Ingredients for 6 meals 500 grams of pasta (z. B. Farfalle) 200 grams of dried tomatoes 1 bunch spring onions 60 grams of pine nuts 5-6 tablespoons white balsamic vinegar Salt and freshly ground pepper 1 pinch of sugar 5 tablespoons olive oil 1 small saucepan, Cauldron basil The preparation sequence The noodles cook in boiling salted water according to package directions. Cut the tomatoes into strips. Spring onions, cleaned in water and cut into rings. Roast pine nuts in a frying pan without fat, remove. For the seasoning vinaigrette vinegar with salt, pepper and sugar. Propose including oil. Clean basil in water, shake dry and pluck leaves from the stems. Drain the pasta. Pasta, vinaigrette, spring onions, pine nuts and tomato stripes mix and so the. Let steep 15 minutes, stirring occasionally. Salad again and season with salt, pepper and possibly vinegar. Large basil leaves coarsely pluck small. Fold Finally basil leaves.

Spaghetti Salad Caprese Spaghetti Salad Caprese Serves 4 meals 300 grams Spaghetti 1 pinch of salt 4 tablespoons green pesto 6 tablespoons balsamic vinegar 1 pinch of sugar 300 grams cherry tomatoes 200 grams of zucchini 1 red onion 125 grams of mozzarella Basil (to decorate) The preparation sequence The noodles cook in boiling salted water according to package directions. Pesto, vinegar, sugar and 4 tablespoons water mix. Clean tomatoes in water and cut into two halves. Clean zucchini in water, clean and grate coarsely. Onion peel and cut into strips. Cut mozzarella into small cubes. Pour pasta into a colander and rinse cold. Vegetables, cheese, dressing and noodles mix. Bring to the table and decorate with basil.

Pasta salad with artichokes and peppers Pasta salad with artichokes and peppers Serves 4 meals 300 grams of pasta (z. B. Fussili) 1 red bell pepper 4 spring onions 1 can artichoke hearts (425 milliliters) 8 stems oregano 1 untreated lemon 2 tablespoons wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 4 tablespoons olive oil Salt and freshly ground pepper 200 grams of black olives with stone (by the glass) The preparation sequence The noodles cook in boiling salted water according to package directions. Paprika brush, clean water and cut into fine dice. Spring onions, cleaned in water and cut into thin rings. Drain artichoke hearts and cut into quarters. Oregano in clean water, shake dry, pluck leaves from the stems and, except for a little for decoration, chop. Hot clean lemon in water, wipe dry, remove the bowl with a zester in thin strips. Cut fruit in half and squeeze juice. 4 tablespoons lemon juice, vinegar, mustard, oregano and honey mix. Oil trickled stir among. Season vigorously with salt and pepper. Pour pasta into a colander and rinse cold. Prepared salad ingredients and olive mix, bring to the table and decorate with oregano.

Pasta salad with antipasti Pasta salad with antipasti Serves 4 meals 300 grams of pasta (penne) 1 small yellow pepper 1 small red pepper 150 grams small mushrooms 1 zucchini 1/2 or 1 small eggplant 1 clove garlic 6 tablespoons olive oil Salt and freshly ground pepper 4 tablespoons balsamic cream 5 stalks basil The preparation sequence The noodles cook in boiling salted water according to package directions. Meanwhile, cut peppers in half, clean, clean water and cut into pieces. Clean and clean mushrooms. Clean zucchini and eggplant in water and brush. Cut eggplant lengthwise into two halves. Cut zucchini and eggplant into thin slices. Peel garlic and cut into thin slices. Drain the pasta and place in a bowl. 2 tablespoons oil in a large skillet heat. Fry eggplant slices for 3-4 minutes, take out and add to the pasta. Give 4 tablespoons of oil in the frying pan. Peppers and mushrooms so therein the. Sauté 5 minutes. Zucchini and garlic so after the. Add 2 minutes. Season vegetables with salt and pepper. Deglaze with balsamic cream and 2 tablespoons of water. Boil the solution shortly, then add to the pasta. Clean basil in water, shake dry and chop roughly half the leaves and put them in the salad. Mix salad well and bring to the table. Garnish with basil übrigem. Bring warm or cold on the table