Bernhard Long - Summer Kitchen

1 tablespoon honey

6 tablespoons fruit vinegar

Salt and freshly ground pepper

2 bags so about 120 grams) leaf salad mix

2 red onions

150 grams Baguette Salami

The preparation sequence

Pasta cooked in boiling salted water according to package directions. Salad cream with 4 tablespoons of water and vinegar mix and season heavily with honey, vinegar, salt and pepper.

Drain the pasta and rinse with cold water. clean lettuce in water, shake dry and pluck small depending on the size. Peel the onions and chop into strips. mince sausage slices in half. Pasta and sauce mix, stir in salad and sausage.

Serves 4 meals

5 tablespoons olive oil

250 grams Couscous

25 grams butter

1/2 cucumber (as to the. 200 grams)

150 grams of green onions

200 grams of romaine lettuce hearts

1/2 bunch mint

2 Bio-lime

Salt and freshly ground pepper

1/4 teaspoon cumin

200 grams of cottage cheese (20% fat)

The preparation sequence

Heat 250 milliliters Saltwater once. take saucepan, cooking kettle or other vessel from the stove. 1 tablespoon oil and couscous while stirring add. In the closed saucepan, cooking kettle or other vessel so the. swell 4 minutes. Butter and loosen with a fork couscous and thereby spread melted butter.

clean cucumber in water, clean, eighths lengthwise and chop into slices. Lauchzwiebel clean, mince underwater washing and into thin rings. clean salad, clean water, shake dry and chop into strips. clean mint in water, shake dry, pluck leaves from the stems and chop. crush lime in half and squeeze juice.

Lime juice and 4 tablespoons of olive oil Whisk. Season with salt, pepper and cumin. Couscous, cucumber, mint, except as to the. 1/4 Mix the cheese, spring onions and marinade. Season with salt and pepper.

Mix cheese and remaining mint, season with pepper. Arrange salad and crumble cheese. Serve with thin flatbread.

Serves 4 meals

1 can (425 milliliters) chickpeas

4 red onions

400 grams cherry tomatoes

1 bunch of chives

2 balls so to the 125 grams) buffalo mozzarella cheese

75 milliliters bright balsamic vinegar

Salt and freshly ground pepper

1 pinch of sugar

2 teaspoons pesto (glass)

3 tablespoons olive oil

The preparation sequence

Pour chickpeas in a colander, rinse with cold water and let dry thoroughly.

Peel the onions and chop into fine rings. Clean tomatoes in water, clean combination of two words or shred into four pieces. clean chives in water, shake dry, set aside 4 straws for embellishing. Mince remaining chives in rolls. allow to dry and shred mozzarella into slices.

stir together the vinaigrette vinegar, salt, pepper, sugar and pesto. hit oil underneath. Mix peas, chives, onions, tomatoes and vinaigrette.

Distribute mozzarella on four serving plates, arrange lettuce over it and bring to the table. Garnish with 1 each Schnittlauchhalm. Serve with flatbread.

Serves 4 meals

150 grams of dried apricots soft

1 pinch of salt

4 teaspoons + 4 tablespoons of olive oil

250 grams Couscous

150 grams of green onions

3 sprigs of rosemary

8 stalks of thyme

2 pots of basil

1 untreated organic lemon

1 clove of garlic

1-2 red chillies

1 pinch ground cumin

1 pinch of ground coriander

150 grams feta cheese

The preparation sequence

chop apricots in half. Heat 250 milliliters Saltwater once. Saucepan, cooking kettle or other vessel remove from heat, 4 teaspoons oil, apricots and couscous while stirring gently add. In the closed saucepan, cooking kettle or other vessel so the. swell 5 minutes.

Clean green onions, mince underwater washing and rings. clean herbs in water, shake dry needles and leaves, for embellishing, pluck up on something.

hot clean lemon in water, wipe dry, peel off shell with a zester in thin strips. Herbs and lemon zest finely divide. Peel garlic and press through a garlic press. Chili clean, mince underwater washing and into thin rings. Herbs, lemon zest, chilli and 4 tablespoons oil mix. shred lemon in half, squeeze juice.

Couscous with 4-6 tablespoons citrus juice marinade. Season with salt, cumin and coriander. Crumble cheese. Serve salad with herb marinade a few drops on it and sprinkle cheese. Garnish with herbs

Ingredients for 10 meals

1 kg short thick noodles (as Tortiglioni)

Salt and freshly ground pepper

200-250 grams of arugula (rocket)

3 bunch of parsley (as smooth)

4 cloves garlic

3 lemons (including 2 Bio)

1/4 liter of olive oil

per 1 glass (370 milliliters) green and black olives (pitted)

3 doses as the 185 grams) of tuna (in own juice)

50-120 grams of pine nuts

2 peppers (for example, yellow and red)

The preparation sequence

Noodles in boiling salted water so the. 12 minutes dente simmer, cooking. Drain.

Arugula and parsley clean, clean water. Peel garlic, mince. hot clean organic lemons in water bowl rub. express all lemons. Arugula, parsley, garlic and oil mash with the hand immersion blender to creamy paste. Lemon zest and stir juice. Salsa to taste. mix half with the noodles.

Olives and tuna dry. Olive crush coarsely. Pine nuts roasting and leave to cool. Clean peppers, clean water, shred into strips. Mix everything and remaining salsa under the noodles and season.

Ingredients for 4-6 meals

4 chicken fillets so the so the. 150 grams)

10-12 tablespoons of olive oil

Salt and coarse ground pepper

1.2 kg ripe tomatoes (for example shrubs, meat and plum tomatoes, red and yellow cherry tomatoes, green and black tomatoes)

1 small onion

1 green pepper

2 fresh green chillies

1 bunch of parsley

6-8 tablespoons white balsamic vinegar

1-2 splashes Tabasco

1 pinch of sugar

The preparation sequence

pat meat underwater washing and dry. In 2 tablespoons of hot oil on each side sauté 6-7 minutes. Season with salt and pepper. Remove and let cool.

Clean tomatoes, mince underwater washing and depending on the size in half, chop into four pieces, chop in columns or slices. Onion peel and finely dice. Clean peppers, chop underwater washing and in pieces. chop hot peppers lengthwise in half, clean, chop underwater washing and into fine strips. clean parsley in water, shake dry and finely shred.

Whisk For the vinaigrette vinegar, salt, pepper, Tabasco and a little sugar. 8-10 tablespoons oil vigorously beat underneath. Prepared salad ingredients and mix vinaigrette, season to taste. Fillets cut and serve it, and bring to the table.

Serves 4 meals

Salt and freshly ground pepper

2 tablespoons + 1 pinch of sugar

8 tablespoons oil

250 grams couscous (instant)

3 carrots

1 small onion

60 grams of pine nuts

2 organic lemons

1 bunch of parsley

350 grams of strawberries

1 ripe avocado (so to the. 250 grams)

The preparation sequence

300 milliliters of water with the so. Heat 1/2 teaspoon salt and 1 tablespoon of oil once. Couscous stir, remove from heat or hot plate and covered so the. let soak for 5 minutes. Fluff with a fork.

Carrot peel, chop underwater washing and cut into small cubes. Peel onion and chop finely. golden brown pine nuts in a frying pan without fat roast. Remove. Heat 1 tablespoon oil in a frying pan. Carrots sauté 2-3 minutes. Onion present and so the. Next fry 2 minutes. With 2 tablespoons of sugar and sprinkle caramelize bright. Remove from heat, season with salt and pepper and let cool.