Bernhard Long - Summer Kitchen

hot clean lemon in water, dry and grate the peel. shred lemon in half and squeeze. Lemon zest, juice, salt, pepper and stir 1 pinch of sugar. beat 6 tablespoons of oil underneath.

clean parsley in water, shake dry, pluck leaves and finely shred. clean strawberries in water, clean, chop small. mince avocado in half, stone, loosen the flesh from the shell and chop small.

All salad ingredients and lemon vinaigrette mix and infuse something. Again season with salt and pepper and bring to the table.

Ingredients for 6 meals

2 zucchini (as to the. 400 grams z.B. grüne and yellow)

1 large bunch of rocket (as the. 60 grams)

500 grams of broccoli

Salt and freshly ground pepper

2 cloves of garlic

50 grams almonds skinless

50 grams Parmesan (piece)

120 milliliters of good olive oil

The preparation sequence

Clean zucchini, planing underwater washing and with a peeler or slicing machine lengthways into thin slices. Clean arugula, chop underwater washing and coarse. Mix zucchini and arugula in a bowl.

Clean broccoli, divide underwater washing and into small florets. Broccoli in a little boiling salted water so the. 2 minutes simmer, cooking. Broccoli Drain and place in a mixing bowl high.

Peel garlic and chop coarsely. Almonds mince. Parmesan rub. Put the garlic, almonds and Parmesan to the broccoli. All coarse puree with a hand immersion blender. Oil pour, weiterpürieren here. season heavily with salt and pepper.

give broccoli pesto over the zucchini salad and mix everything. Season salad with salt and pepper.

Serves 4 meals

4 Organic chicken fillets so the so the. 150 grams)

7 tablespoons of olive oil

Salt and freshly ground pepper

1 pinch of sugar

1 kg ripe apricots

500g cherry tomatoes

4 tablespoons white wine vinegar

1 bunch basil

150 grams of fresh goat's cheese

3 tablespoons dark balsamic cream

The preparation sequence

pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat in it from each side so the. sear 6 minutes and season with salt and pepper. Meanwhile clean apricots in water, crushing into two halves, stone and chop into slices. Tomatoes broken down into two parts under water washing.

spice vinegar with salt, pepper and 1 pinch of sugar. 5 tablespoons oil vigorously beat underneath. Apricots, tomatoes and vinaigrette mix. Season with salt and pepper.

clean basil in water, shake dry, pluck off the leaves and fold into the salad. crumble fresh cheese. Meat chop into slices and serve with the salad and bring to the table. With balsamic sauce drizzled arrange on the plate and bring to the table. Serve with ciabatta.

Serves 8-10 meals

4 doses as to the 425 milliliters) chickpeas

2 cans so the 425 milliliters) Kidney Beans

500 grams of tomato

1 large (so to the. 650 grams) cucumber

500 grams Cabanossi sausage

400 grams feta cheese

2 bunch parsley

1 onion

squeeze of juice from 3-4 lemons

Salt and freshly ground pepper

1 pinch of sugar

150 milliliters Oil

The preparation sequence

chickpeas and beans in a large sieve, let dry and underwater washing well. Clean tomatoes in water, clean and chop into pieces. clean cucumber water, clean and dice small. Kabanossi and feta into cubes small. clean parsley in water, shake dry. pluck leaves and until something for embellishing, mince. Peel onion and chop finely.

All prepared ingredients with beans and peas mix. Citrus juice with salt, pepper and sugar, whisk, beat oil underneath. Vinaigrette and salad mix. taste just before serving and garnish with parsley. Serve with flatbread.

Serves 4 meals

300 grams Fusilli pasta

Salt and freshly ground pepper

400 grams triggered Kasseler chop

1 tablespoon oil

4 eggs (size M)

2 carrots

1 head romaine lettuce

1 organic lemon

150 milliliters of whole milk yogurt

4 tablespoons salad cream (36% fat)

1 teaspoon sugar

1 bunch of chives

The preparation sequence

Pasta cooked in boiling salted water according to package directions.

clean meat in water, pat dry and chop into fine strips. Heat oil in a frying pan. Meat is under Apply as the. sauté 5 minutes crispy. Eggs in boiling water so the. cook 8 minutes hard. Pouring deter, and peel. Drain the pasta, rinse and let dry thoroughly.

Carrot peel, chop underwater washing and into fine strips. clean salad, clean water, shake dry and chop the individual leaves into bite-size pieces. clean lemon in water, wipe dry and rub a half shell fine. shred lemon in half, squeeze juice. Yogurt and salad dressing mix, season with salt, pepper, sugar, citrus juice and shawls.

clean chives in water, shake dry and chop finely and add to dressing. A layer noodles, some lettuce, carrot strips, remaining noodles, meat and other salad layers into a glass bowl and it thereby each layer with the dressing a few splashes. chop eggs into thin slices. Layer salad with egg slices and parsley garnish.

Serves 4 meals

2 packs so around 200 grams) tortellini with ricotta and ham filling (refrigerated)

1 cucumber (as to the. 400 grams)

1/2 bunch spring onions

1 cantaloupe melon (as the. 900 grams)

1 bunch of herbs for green sauce

4 tablespoons vinegar

1 teaspoon mustard

1 tablespoon citrus juice

4 tablespoons oil

Salt and freshly ground pepper

150 grams of smoked salmon, sliced

The preparation sequence

Pasta cooked in boiling salted water according to package directions. Pouring, cold scare and let cool. Cucumber peel, along chop into four pieces and chop into pieces. Clean green onions, mince underwater washing and rings.

crush melon in half, remove seeds, cut out from the pulp balls. clean herbs in water, pat dry, pluck leaves from the stems and finely chop.

Vinegar, mustard, citrus juice, salt and pepper. hit oil underneath. Tortellini, green onions, melon, cucumber, herbs and salmon layers in a bowl and strikes with vinaigrette a few splashes.

Serves 8-10 meals

750 grams of chicken fillet

Salt and freshly ground pepper

1 pinch Edelsüßpaprika

2 tablespoons oil

2 packs so around 200 grams) sour cream

2 tablespoons fruit vinegar

120 milliliters of milk

200 grams of cheddar cheese (piece)

2 cans so the 425 milliliters) kidney beans

1 can (425 ml) corn kernels

4 tablespoons tomato chili sauce "Texicana Salsa" (bottle)

500 grams Strauchtomaten

1 ripe avocado

2 tablespoons lime juice

1 dash Tabasco

1 small iceberg lettuce

75 grams Tortilla Chips

The preparation sequence

Clean chicken fillet in water, pat dry. Season with salt, pepper and paprika. In the hot oil all around so the. Sauté 10 minutes. Let cool down.

Sour Cream, vinegar and milk until smooth. Season with salt and pepper. Cheese rub coarse. Beans and corn rinse and allow to dry. Both mix with tomato and chili sauce.

Tomato underwater washing and dice. mince avocado in half, stone, loose flesh from the peel and dice. Instant mix with tomato and lime juice. Season with salt and Tabasco.

clean salad, shred underwater washing and in strips. shred chicken into slices. Prepared ingredients in a large glass bowl layers, while each layer with sour cream dressing a few splashes on it. Mind. 6 hours or refrigerate overnight. Before serving, sprinkle with chips.