Bernhard Long - Party kitchen Ahoy

Stuffed baby pineapple with melon, currant and kiwi with meringue topping Stuffed baby pineapple with melon, currant and kiwi with meringue topping Ingredients for 2 meals 4 baby pineapple 2 ripe kiwifruit 1/4 cantaloupe melon 75 grams currants 1 large piece fresh ginger hazel 4 sprigs mint 1/2 -1 teaspoon of eucalyptus honey 2 egg whites (Size S) 75 grams of sugar The preparation sequence From the baby pineapple respectively cut the top quarter. Pulp solve a melon baller from the pineapple and cut into small pieces. Kiwis Peel and cut into small cubes. Melon peel, remove the seeds and pulp into small cubes. Clean currants in water, shake dry and pluck the berries of the panicles. Ginger, peel and finely grate. Clean mint in water, shake dry and cut the leaves 2 stalks into thin strips. Fruits, ginger, honey and mint mix. Fill fruit in the hollowed baby pineapple. Beat egg whites until stiff, add sugar while carefully. Continue beating until the sugar has dissolved. Give egg whites as a cap on the fruits and in heated, preheated oven tube, kitchen stove pipe, Stove (electric oven: 200 ° C / fan 180 ° C / gas mark 3) as to the. Bake 10 minutes. Removing, decorate with mint leaves, immediately bring to the table.

Tropical fruit salad with coconut yoghurt Tropical fruit salad with coconut yoghurt Serves 4 meals 1 half papaya (so to the. 200 grams) 1 small mango (so to the. 300 grams) 125 grams Physalis 1 medium pineapple (700 grams) 1 Kiwi 1 lime 3 tablespoons cane sugar 3 tablespoons grated coconut wide 150 grams of coconut yogurt 2 tablespoons milk (1.5% fat) The preparation sequence Peel papaya and remove the seeds, peel mango and cut the flesh from the stone. Both cut fruit into bite-size pieces. Physalis solve each of the parchment skins, clean water and cut it into two halves. Peel pineapple into quarters, the stalk cut out. Cut flesh into bite-size pieces. Kiwi Peel and cut into pieces. Cut lime in half, squeeze out and measure 2-3 tablespoons juice. All pieces of fruit with lime juice and sugar mix, let 20 minutes. Roast grated coconut in a skillet light brown without fat. Just before serving, beat coconut yoghurt and milk froth with the churning of the hand mixer or a whisk. Distribute coconut sauce over the salad and sprinkle with the toasted coconut.

Colorful fruit salad with yogurt elderberry Colorful fruit salad with yogurt elderberry Serves 4 meals 250 grams of strawberries 2 nectarines (125 grams) 1 banana (150 grams) 125 grams of blueberries 250 grams of yogurt (1.5% fat) 3 tablespoons elderflower syrup (homemade or purchased) The preparation sequence Carefully clean strawberries in a bowl with cold water in the water, remove and drain on paper towels. Then brush and cut into quarters. Clean nectarines in water, wipe dry, cut into two halves and stone. Cut flesh into thin columns. Carefully clean blueberries in a bowl with cold water in the water, remove and drain on paper towels. Banana peel, cut lengthwise into two halves and cut into slices. Enter with strawberries, nectarines and blueberries in a bowl and mix gently. Yogurt and elderflower syrup in a small bowl until smooth and bring to a fruit salad on the table.

Exotic fruit salad with piña colada granita Exotic fruit salad with piña colada granita Ingredients for 6 meals 100 grams of cane sugar 2 limes 400 milliliters of coconut milk (9% fat) 150 milliliters of pineapple juice 1 mango (so to the. 400 grams) 1 pineapple (so to. 1 kg) 1 small papaya (so to the. 300 grams) 2 Tamarillos (tree tomato) 2 tablespoons dark rum as desired (also non-alcoholic rum) The preparation sequence Sugar with 100 milliliters of water boil. Cook 1 minute bubbly and then allow to cool completely. Cut lime in half and squeeze. Coconut milk, sugar syrup, 2 tablespoons lime juice and pineapple juice mix. The milk mixture into a shallow baking dish or bowl and pour for as the. Place in the freezer for 4 hours. Once it starts to freeze at the edges, stir every 15 to 30 minutes vigorously with a fork. Keep for further use in the freezer. Mango peel, cut flesh into slices of stone and roughly chop. Pineapple peel. into quarters and remove the stalk; Flesh also roughly chop. Papaya Peel, cut in half, remove seeds and chop coarsely. Tamarillos peel and cut into wedges. 2 tablespoons lime juice, if appropriate mix with the rum and mix with the fruit in a bowl. Infuse for 30 minutes. Bring fruit salad with ice (Granita) on the table.

Orange bulgur with fruit salad Orange bulgur with fruit salad Ingredients for 2 meals 100 grams bulgur 1 large organic orange (250-300 grams) ½ teaspoon canola oil 1 small apple (as the. 125 grams) 1 small bulb (so to the. 125 grams) 100 grams of grapes 1 fresh fig 1 small banana (so to the. 125 grams) ½ lime 2 teaspoons maple syrup The preparation sequence Give bulgur in a bowl. Scald with 100 milliliters of boiling water and let soak for about 5 minutes. Meanwhile clean Orange in water, wipe dry and grate the peel finely. Orange cut in two halves, squeeze and measure 120 milliliters of juice. Mix juice, peel and rapeseed oil with a fork under the swollen bulgur. Clean apples, pears, grapes and figs in water and pat dry. Pear and apple into quarters and remove seeds. Cut grapes in half and remove seeds if necessary, peel the banana. Cut all fruit into bite-size pieces. The half lime squeeze and mix the juice into a small bowl with the maple syrup. Pour over the fruit, mix everything together and let them go 8-10 minutes. With the Orange bulgur bring to the table and bring to the table.

Creamy yogurt rice with fruit salad Creamy yogurt rice with fruit salad Ingredients for 2 meals 100 grams basmati rice 2 oranges (so to the. 400 grams) 200 grams of yogurt (1.5% fat) 1 teaspoon honey 1 small apple (as the. 125 grams) 1 small banana (so to the. 125 grams) 1 small kiwi 1 tablespoon sunflower seeds The preparation sequence The basmati rice in 200 milliliters of boiling water so the. Simmer covered for 10 minutes to cook. Let cool down. Meanwhile, cut 1 orange in half and squeeze out the juice. Yogurt, honey and orange juice mix. The Orange Peel 2 so thick that the white skin is also removed. Orange segments cut out from the separation membranes, to this emerging field and juice stir among the yogurt. Clean apple in water, wipe dry, into quarters and remove seeds. Peel banana and kiwi fruit. Fruit into cubes and mix. Sunflower seeds fry in a frying pan without fat. Stir rice with the yogurt. Fruit salad with sunflower seeds and sprinkle bring the yogurt rice on the table.

Curdled milk and almond cream with fruit salad Curdled milk and almond cream with fruit salad Ingredients for 6 meals 6 sheets of gelatin (or agar) 500 milliliters sour milk 4 tablespoons of almond syrup 150 milliliters of milk (1.5% fat) 125 grams of cane sugar 180 milliliters of whipped cream 2 small apples 2 small bulbs 1 Orange 125 grams of grapes ½ honeydew melon 1 lemon 2 tablespoons liquid honey 3 stalks of mint The preparation sequence Soak the gelatine for 10 minutes in cold water. Curdled milk and almond syrup mix. Milk and sugar, bring to a boil in a saucepan boiling pan. Remove from heat and stir until the sugar has dissolved. The gelatine and dissolve in the hot milk. Allow to cool slightly and stir curds under the syrup. Cream until stiff and fold in portions under the curd mixture. 6 ramekins Rinse 150 milliliter with cold water. Curdled milk and cream and pour cold mass for 3 hours make. Clean apples and pears in water, wipe dry, quarter, core and cut into slices. Orange peel so that all white skin is removed. Cut the flesh into pieces. Grapes thoroughly cleaned in water, drain well and cut in half. If necessary, remove seeds. Core melon with a spoon, peel and cut into small pieces. Lemon Squeeze and measure out 2 tablespoons of juice. All prepared fruits in a bowl with the honey and lemon juice mix. Clean mint in water, shake dry and pluck off the leaves. The molds briefly in hot water and plunge the creams on plate. With mint leaves decorate and bring the fruit salad on the table.