Bernhard Long - Summer Kitchen

Cosmopolitan

Apple Cocktail

Coconut Dream

Amarula Cherry Cocktail

Aperol Spritz

Pina Colada

Mojito

Longdrinks - Recipe Ideas for refreshing mixed drinks with shot

Moscow Mule

Orange Fizz

Cognac Summit

Brandy Smash Bloom

Martini Ice Tea

Aperol Grapefruit

Angela Aperol

Gin and tonic with mint

Crisp seasonal vegetables, fresh lettuce and many other ingredients here make for colorful variety: Try summer salads with tomatoes, cucumber, peppers or zucchini, summer salads with couscous, feta, mozzarella or Parmesan. This delicious summer salads taste for barbeque, as food for the trip to the countryside as a light dinner on the balcony. The best summer salads for an entire season!

Ingredients for 4-6 meals

2 cans so the 425 milliliters) large white beans

1 small (so to the. 200 grams) fennel bulb

1 red and yellow pepper

2 red onions

1 small head Lollo Bionda Salad

2 bunches arugula

150 grams of whole milk yogurt

120 grams of salad mayonnaise

Salt and freshly ground pepper

250 grams of mozzarella cheese

4 sprigs of sage

10 thin slices prosciutto

7 tablespoons of olive oil

4 tablespoons white balsamic vinegar

1 pinch of sugar

kitchen paper

The preparation sequence

give beans on a sieve, let dry and underwater washing well. Fennel and red pepper Clean, disassemble underwater washing into two parts. All in thin slices or rings crush or slice. Peel the onions and chop or slice into thin rings.

clean salad, clean water, plucking small and let dry thoroughly. clean rocket in water, clean, leave them to dry. Half with yogurt and mayonnaise puree and season with salt and pepper. allow to dry mozzarella and chop small.

clean sage in water, pat dry, pluck leaves. 5 ham slices next to each other and half of sage it distribute it put the other slices.

Each chop ham piece again into two halves. Heat 2 tablespoons oil in a skillet, ham pieces of each side as to the fact that. sauté 1 minute. leave to dry on kitchen paper.

Vinegar with salt, pepper and sugar whisk. 5 tablespoons oil embezzled in a thin stream. All prepared salad ingredients, mix until arugula sauce and prosciutto chips, with the vinaigrette.

With the rocket sauce a few splashes cause it and with ham chips and bring to the table. Serve with bread.

Serves 4 meals

1 kg green asparagus

Salt and freshly ground pepper

1 pinch of sugar

1 ripe mango (as to the. 500 grams)

2 small red onions

1 red chilli

3 Bio-lime

2 tablespoons white wine vinegar

6 tablespoons oil

200 grams of fresh goat's cheese

The preparation sequence

Prepare asparagus in boiling salted water for 2-3 minutes simmer, cooking. Deter pouring of cold water and allow to dry.

Mango peel. Pulp crush the stone into narrow columns. Peel the onions, chop in half and chop into thin strips. Asparagus, mango and onion mix.

Cleaning For the vinaigrette Chili, cut lengthwise, remove the seeds, chop underwater washing and in very thin rings. Bio-lime hot under water washing and dry. 1 chop into thin slices, the other the cup finely rub. express 2 limes. Vinegar, lime juice, shawls and chili mix. Season with salt, pepper and 1 pinch of sugar. hit oil underneath.

Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and garnish with lime slices.

Ingredients for 6 meals

1.5 kg new potatoes

6 eggs (size M)

750 grams of green asparagus

6 shallots

150 grams of lean smoked bacon

1-2 tablespoons oil

120 milliliters of white wine vinegar

1 teaspoon vegetable stock (instant)

2-3 tablespoons liquid honey

3 teaspoons Dijon mustard

Salt and freshly ground pepper

2 bunches (as to the. 300 grams) mixed herbs for Frankfurt Green Sauce

120 grams of salad cream

120 grams of sour cream

The preparation sequence

Thoroughly clean potatoes in water. Covered in boiling water so the. cook for 20 minutes. Meanwhile cook eggs 6-8 minutes awake soft in boiling water.

Asparagus cut generously underwater washing and woody ends. chop asparagus into small pieces. Potatoes pour cold deterred and eventually peel. shred or chop into four pieces depending on the size in half.

Shallots Peel and finely dice. Bacon chop into small strips. Heat oil in a large skillet. Bacon crispy fry. Shallots admit sauté. Remove.

Asparagus in hot cooking fat while turning so the. sauté 5 minutes. Deglaze with vinegar and 1/4 liter of water and heat again. Broth, honey and mustard stir vigorously and season with salt and pepper. add bacon and shallot mix again and all hot under the potatoes mixing How to. let stand for 30 minutes.

clean now for the sauce herbs in water, shake dry, pluck leaves and finely shred or chop chives in small rings. Salad cream, sour cream and herb mix. Season with salt and pepper.

Put the herb through the potato and mix everything. Peel eggs, coarsely chop and spread over the potato salad.

Serves 4 meals

150 grams Ciabatta bread

1 red onion

3 yellow tomatoes

3 green tomatoes

120g cherry tomatoes

1/2 cucumber

4 tablespoons red wine vinegar

1/2 teaspoon sugar

Salt and freshly ground pepper

4 tablespoons olive oil

120 grams kalamata olives

5 teaspoons capers

200 grams feta cheese

4 sprigs basil

The preparation sequence

tear ciabatta into bite size pieces and heated, preheated oven electric oven: 120 ° C / with fan: 75 ° C) so the. dry for 20 minutes.

Onion peel, chop in half and crush into fine rings. Clean tomatoes in water, wipe dry. Mince Green and yellow tomatoes in half, remove the stalk. chop tomatoes in columns.

clean cucumber in water, wipe dry, clean, chop lengthwise into two halves. Each half lengthwise into thirds and chop into small pieces.

Vinegar, sugar, salt and pepper, embezzled oil. give bread, onion, tomato, cucumber, olives and capers in a bowl, give vinaigrette over it. Salad and refrigerate so the. infuse 20 minutes.

Feta cubes. clean basil in water, shake dry, pluck leaves and shred into strips. Serve salad in bowls and garnish with feta and basil.

Serves 4 meals

1 fresh ciabatta bread (so to the. 500 grams)

50 grams butter

300 grams Kassel Salmon

4-5 tablespoons of oil

600 grams of colorful peppers

250 grams of cucumber

150 grams of radishes (net)

1 Mini romaine lettuce (so to the. 150 grams)

1 medium onion

3 tablespoons white balsamic vinegar vinegar

Salt and freshly ground pepper

125 grams Mayonnaise

80 grams of tomato ketchup

2 tablespoons milk

1 tablespoon Worcestershire sauce

1/2 teaspoon sugar

The preparation sequence

From the bread to the center wedge-shaped cut a lid. crushing lid into small cubes. Melt butter in a large frying pan and fry the bread cubes crispy while turning brown. Remove from the frying pan and let cool.

also shred Kassel into cubes. Heat 2 tablespoons oil in a skillet and fry the Kassel under Apply 4-5 minutes. Also let cool.

Clean pepper, cucumber, radish and romaine lettuce, let underwater washing and dry. Pepper dice and chop radishes in columns. chop cucumber lengthwise into four pieces and chop into slices. Lettuce into strips crush. Onion peel and dice.