Bernhard Long - Summer Kitchen

Serves 4 meals

1 teaspoon + 5 tablespoons good oil

10 slices of Parma ham

150 grams of seedless grapes (for example, green and blue)

2 tablespoons walnut kernels

2 Mini-Romans salads

3 tablespoons white balsamic vinegar

4 teaspoons Feigensenf

Salt and freshly ground pepper

1 pinch of sugar

200 grams Tête-de-Moine cheese into florets (from the cheese counter)

15 grams of mixed sprouts (for example, radishes and beetroot sprouts)

The preparation sequence

and sprinkle Heat a skillet with 1 teaspoon oil. Ham slices fry crispy on each side. Removing, allow to dry on paper towels.

clean grapes in water, pat dry combination of two words. Nuts chop coarsely. Romaine lettuce clean, clean water, spin dry and shred into strips. break ham into bite size pieces.

For the vinaigrette vinegar, mustard, salt, pepper and 1 pinch of sugar mix, 5 tablespoons of oil beat underneath.

For the layer salad alternately romaine lettuce, cheese florets, grapes, nuts and ham layers on four plates or in small glass bowls. Between each layer a little vinaigrette drizzle so the. let soak 30 minutes cold.

read sprouts, clean water, allow to dry and place on the salad.

Serves 4 meals

3 beef steaks so the so the. 200 grams)

7 tablespoons sunflower oil

Salt and freshly ground pepper

50 grams of pine nuts

4 slices of toast

2 tablespoons olive oil

2 cloves of garlic

5 tablespoons white wine vinegar

1 teaspoon mustard

200 grams feta cheese

200 grams of dried soft tomatoes

200 grams of romaine lettuce hearts

120g baby spinach

alufoil

The preparation sequence

Meat dry. Heat 2 tablespoons of sunflower oil in a frying pan. Steaks in from each side so the. sauté 3 minutes vigorously, season with salt and pepper, remove, wrap in foil and let it rest.

toasting pine nuts in a frying pan without fat until golden brown, remove and let cool. entrinden bread and chop into cubes. Heat olive oil in a frying pan. Cube is golden brown roast over medium heat. Remove and let cool.

Meanwhile, peel the garlic and chop finely. Vinegar, mustard, garlic, salt and pepper. 5 tablespoons sunflower oil embezzled.

Feta into cubes chop, chop tomatoes small. Romaine lettuce clean, hurl underwater washing and dry. read spinach, hurl underwater washing and dry. taking steaks from the foil and crush into strips.

Lettuce, feta, tomatoes, pine nuts, meat and spinach layers in a bowl. Top with vinaigrette and sprinkle croutons about.

Ingredients for 10-12 meals

1 Perennial celery (as to the. 400 grams)

500 grams of carrots

3 apples (eg.B. Cox Orange as the. 600 grams)

Juice of 2 lemons

Salt and freshly ground pepper

9 tablespoons oil

1 bunch of chives

500 grams of sour cream

250 grams Mayonnaise

120 grams hazelnut Papers

The preparation sequence

Clean or peel celery and carrot, clean water. Mince celery into very fine slices. Carrots grate coarsely. Peel, core and grate coarsely also apples.

Apples, carrots and celery isolated a bowl in each. Season with each 3 tablespoons citrus juice, salt and pepper. The 3 tablespoons oil stir.

chop chives underwater washing and in small rings. Sour cream and mayonnaise until smooth. Add salt, pepper and so the. 3 tablespoons citrus juice to taste.

Apples, carrots and celery in twelve glasses so the. 280 milliliter) or monolayer in a large bowl. spread sour cream on it. Sprinkle with hazelnut flakes and chives. Ask Max. 3 hours cold.

Ingredients for 8 meals

600 grams pork cutlet

8 tablespoons of olive oil

1 teaspoon dried thyme

2 teaspoons Edelsüß Chilli

1 package (300 g) frozen green beans

1 onion (as to the. 350 grams)

500 grams of cabbage

1 cucumber (as to the. 300 grams)

8 tomatoes (120 grams)

500 grams of whole milk yogurt

3 teaspoons curry powder

1 untreated organic lemon (zest)

1 pinch tzatziki Spicesalt

Salt and freshly ground pepper

The preparation sequence

clean meat in water, pat dry and chop into strips. 4 tablespoons oil with thyme, pepper and paprika mix. Mix with the meat and marinate at least 30 minutes. Beans in boiling salted water so the. 7 minutes simmer, cooking drain, and dry can.

Onion peel, coarsely chop. Clean cabbage, clean water, shred into four pieces and shred into fine strips or planed. clean cucumber, clean water, along chop into four pieces and chop into cubes. Clean tomatoes, mince underwater washing and sliced.

Yogurt, curry, 4 tablespoons oil and lemon zest together and season with tzatziki seasoning salt. Meat on a hot griddle around so the. golden brown fry 5 minutes, this season with salt.

Half of the onions so the. fry for 2 minutes. Both season with salt and pepper. Other onions, cabbage, cucumber, tomatoes, beans and Gyros layers in a large bowl and pour over the dressing.

Serves 4 meals

4 eggs (size M)

2 heads (as to the. 150 grams) mini Romans salad

4 large tomatoes (so to the. 150 grams)

1 can (446 ml) pineapple slices

4 spring onions (35 grams)

1 bunch (75 grams) mixed herbs (z. B. parsley, dill)

250 grams of low-fat salad cream (4.9% fat)

2 tablespoons citrus juice

150 milliliters of milk

Salt and freshly ground pepper

1 pinch of sugar

8 slices (15 grams) baguette

The preparation sequence

Eggs in boiling water so the. cook 10 minutes hard. clean salad, shred underwater washing and in strips.

Clean tomatoes in water, clean and chop into slices. Pineapple pat dry, chop slices horizontally into two halves. Drain eggs, rinse with cold water, peel and chop the egg slicer into slices.

Clean green onions, and mince underwater washing diagonally into thin rings. clean herbs in water, pat dry, remove coarse stems. Herb chop. Something chopped herbs for embellishing aside.

Salad cream, citrus juice and milk mix, season well with salt, pepper and a little sugar. 30 grams of herbs under the dressing lift. Miscellaneous herbs with spring onions mix, so the. 2 tablespoons aside.

Lettuce, tomatoes, eggs, spring onion and herb mixture, pineapple alternately layers in a glass bowl, while in between with dressing a few splashes on it. Toughened For the final layer, tomatoes and eggs in circle.

In the center of the circle to give the rest of the spring onion and herb mixture. give Remaining dressing in a small bowl and sprinkle with remaining herbs. The bread rich to.

Ingredients for 6-8 meals

800 grams of chicken fillet

5 tablespoons olive oil

Salt and freshly ground pepper

6 eggs (size M)

3 thick slices of white bread

3 Mini-Romans salads

2 cloves of garlic

500 grams of creamy whole milk yogurt

125 grams Mayonnaise

1-2 tablespoons citrus juice

120 grams of Parmesan (piece)

The preparation sequence

pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat fry until golden brown on each side for 4-5 minutes. Season with salt and pepper, remove. Eggs in boiling water so the. cook 10 minutes hard. Then rinse with cold water and leave to cool.

White bread into cubes crush. Heat 3 tablespoons oil in a skillet. Roast bread cubes in it until golden brown while turning. allow to dry and remove to a paper towel. Clean salads, clean water, coarsely chop into pieces and throw dry. Peel garlic and finely shred. Yogurt, mayonnaise and garlic mix. Season with salt, pepper and lemon juice.