Bernhard Long - Summer Kitchen

Vinegar, salt, pepper and onion mix. 2-3 tablespoons of oil misappropriated. Mix pepper, cucumber, radishes, lettuce and Kassel with Bratsatz with the vinaigrette. Fill bread with plenty of salad. give Remaining salad in a bowl.

Mayonnaise, ketchup and milk mix. Season with Worcestershire sauce, salt, pepper and sugar. Something spread of the cocktail sauce over the salad in the bread and sprinkle with croutons. crush bread into 4 pieces. Miscellaneous sauce and croutons and the remaining salad rich now.

Ingredients for 6-8 meals

5 tablespoons balsamic vinegar

Salt and freshly ground pepper

1 teaspoon brown sugar

6 tablespoons good olive oil

400 grams Mozzarella

1 kg watermelon

3 ripe nectarines

1 large Pflücksalat

1 bunch mint

The preparation sequence

For the vinaigrette vinegar, salt, pepper and so the. 1 teaspoon sugar. hit oil underneath.

mince mozzarella into pieces. crush melon in columns. Flesh from the shell and chop out solve the cores. shred flesh into pieces. clean nectarines in water, crushing into two halves, stone and chop into slices.

Clean Pflücksalat, clean water, spin dry and tear into large pieces. clean mint in water, shake dry and pluck leaves. Mix all the prepared salad ingredients with vinaigrette.

Serves 4 meals

1 yellow pepper

1 red bell pepper

2 zucchini

2 cloves of garlic

4 sprigs of rosemary

4 tablespoons olive oil

Salt and freshly ground pepper

8 tablespoons balsamic vinegar

120 grams of arugula

125 grams of mozzarella cheese

16 slices (as the. 50 grams) Bündnerfleisch

The preparation sequence

Clean peppers, chop underwater washing and in strips. Clean zucchini in water, clean and chop into slices. Peel garlic and chop coarsely. clean rosemary in water, shake dry.

Heat 2 tablespoons oil in a skillet and zucchini so therein said. sauté 3 minutes, turning. Half fry garlic and rosemary. Season with salt and pepper.

Deglaze with 4 tablespoons of vinegar. Zucchini remove, wipe skillet and repeat the process with paprika.

clean rocket in water, clean, shake dry. Mozzarella teasing. Sautéed vegetables, arugula, mozzarella and dried meat dish and bring to the table.

Ingredients for 6 meals

300 grams Orzo pasta (also orzo or Manestra or Risoni or noodle rice)

1 cucumber

2 red peppers

1 onion

2-3 cloves garlic

150 grams of pickled hot peppers

2 bunch parsley

400 grams of Greek feta cheese

175 grams of black olives

2-3 lemons

Salt and freshly ground pepper

1 pinch of sugar

120 milliliters of virgin olive oil

The preparation sequence

Pasta cooked in boiling salted water according to package directions, drain, rinse in cold water and let dry thoroughly.

Cucumber and paprika clean, roll under water Wash and finely. Peel the onion and garlic, finely chop or crush. allow to dry peppers, put aside 6 pieces. Of the remaining hot peppers, cut the stalk and chop flesh into rings.

clean parsley in water, shake dry, pluck leaves from the stems and coarsely chop. Cheese finely dice. give Prepared ingredients with olive and other hot peppers in a bowl.

shred lemon in half, squeeze juice. Juice with salt, pepper and sugar condiments, beat oil underneath. Vinaigrette with salad mix.

Fill salad for transport in a leak-proof container and before serving so the. Marinate for 30 minutes. Serve with flatbread.

Serves 4 meals

1 kg waxy potatoes

1 zucchini

1 red bell pepper

1 can (425 milliliters) chickpeas

6-8 stalks of parsley

1 medium onion

2 cloves of garlic

250 grams of creamy whole milk yogurt

5 tablespoons olive oil

1/2 untreated organic lemon (juice and zest)

Salt and black pepper

1 pinch of sugar

1 pinch ground cumin

The preparation sequence

Potatoes under water washing in boiling water so the. Simmer 20 minutes, cooking. Meanwhile clean zucchini in water, clean and chop lengthwise into four pieces. Mince quarters into pieces. Clean peppers in water, clean and chop into slices.

allow to dry in a colander chickpeas. pat parsley underwater washing and dry. Papers and pluck up on something to decorate, coarsely chop.

Potatoes Drain, rinse with cold water, peel and chop into cubes. Peel onion and garlic and chop finely. Mix yogurt, 3 tablespoons oil, citrus juice and shawls, onion and garlic half. Season with salt, pepper and sugar. Season with cumin.

Heat 2 tablespoons oil in a large skillet. Zucchini and peppers while turning so the. 4 minutes fry so to. Add remaining 1 minute before the end of cooking garlic with salt and pepper. Mix potatoes, zucchini, peppers, chickpeas and parsley.

Dressing stir into the salad. Garnish with parsley. Serve with crumbled feta cheese.

Serves 4 meals

3 small zucchini (so about 200 grams)

4 tablespoons Balsamic Vinegar

Salt and freshly ground pepper

1 teaspoon sugar

4 tablespoons olive oil

40 grams of pine nuts

150 grams radicchio salad (so to. 1/2 head)

1/2 saucepan, cooking kettle or other vessel basil

40 grams parmesan cheese

Oil for frying pan

The preparation sequence

Clean zucchini, leave under water and dry washing well. lengthwise shred zucchini into 2-3 mm thin slices (best with a slicer).

A grill pan and auspinseln with oil. Zucchini slices in portions with contact so the. grill 4 Minutes, place it on a large plate.

Vinegar, salt, pepper and sugar. Olive oil embezzled. infuse a few drops on it and 15-20 minutes zucchini with vinaigrette.

Pine nuts roasted in a frying pan without fat and remove them quickly. Clean radicchio, let under water and dry washing well.

Leaves tear into large pieces. clean basil in water, shake dry and pluck off the leaves. make pine nuts and some basil leaves to sprinkle aside.

mix radicchio, remaining basil and pine nuts gently with the marinated zucchini slices. Arrange lettuce on a large platter and sprinkle with Parmesan and basil planing

Serves 4 meals

200 grams feta cheese

1 egg (size M)

4 tablespoons flour

8 tablespoons breadcrumbs

1 romaine lettuce heart

1 cucumber

400 grams of tomato

1 bunch of parsley

200 grams Kalamata olives

200 grams of pepperoni (glass)

120 milliliters + 4 tablespoons of olive oil

4-6 tablespoons citrus juice

Salt and freshly ground pepper

The preparation sequence

Cheese in as the. 1.5 centimeters thick strips crush. Egg in a deep plate Beat. Strip contact sequentially in flour, egg and breadcrumbs.

Romaine lettuce clean, mince underwater washing and in strips. clean cucumber in water, clean, chop lengthwise into four pieces and chop into slices. Clean tomatoes in water, clean and chop into slices. clean parsley in water, shake dry, pluck leaves from the stems and chop. Prepared condiments, olives and hot peppers in a large bowl mix.

Heat 120 ml oil in a skillet and cheese so therein said. sauté 5 minutes contact. Marinate salad with lemon, 4 tablespoons oil, salt and pepper. Customize bring cheese ticks and salad on the table.

Serves 4 meals

500 grams Rigatoni noodles

150 grams of salad cream (with 40% low-fat yoghurt)