Bernhard Long - Summer Kitchen

2 teaspoons sugar

50 grams dark chocolate

75 grams whipped cream

150 grams mascarpone

1 packet Bourbon vanilla sugar

The preparation sequence

Orange peel so that the white skin is completely removed. detach fillets with a sharp knife between the separation membranes. press juice from the separation membranes in a bowl.

Grapes divided into two parts under water washing. clean apple in water, chop in half, remove seeds. chop apple halves into small pieces. Banana peel and chop into slices. Mix fruit with orange liqueur and 1 teaspoon sugar.

Melt chocolate over a hot water bath, let cool lukewarm. fill fruit salad into 4 glasses.

Whip the cream until semi-rigid. Mascarpone, vanilla sugar and 1 teaspoon of sugar mix with the whisk of the hand mixer. Cream. lift Liquid chocolate streaky under the mascarpone cream and enter immediately into the glasses on the fruit salad.

Serves 4 meals

120 grams Physalis (Cape gooseberry)

2 ripe kiwi

1/4 pineapple

1 ripe mango

200 milliliters of orange juice

120 grams Whipped Cream

150 grams of coconut yoghurt (3.5% fat)

2 stalks lemon

toasted coconut (for sprinkling)

The preparation sequence

Physalis, except for something clean to decorate, disassemble underwater washing into two parts. Kiwis and pineapple peel. chop pineapple into four pieces and cut woody center. Mango from stone crushing and peel pulp. Pineapple, mango and kiwi fruit mince into slices and marinate with orange juice.

Whip the cream until semi-rigid with the whisk of the hand mixer. Yogurt fold. clean lemon balm in water, shake dry, pluck leaves from the stems and shred into strips.

Serve fruit salad with coconut cream on plates and bring to the table. With coconut and lemon balm sprinkle and decorate with remaining Physalis.

Serves 4 meals

75 grams dark chocolate

150 grams Whipped Cream

10 grams butter

75-120 milliliters of milk

50 grams of flour

1 egg (size M)

1/2 Mango

2 ripe kiwi

2 small bananas

125 grams of raspberries

1 tablespoon citrus juice

1 tablespoon liquid sugar

3-4 tablespoons flaked almonds

1 teaspoon powdered sugar

Oil for frying pan

The preparation sequence

Chocolate chop coarsely. Cream warm, remove from heat and melt the chocolate in it. Melt the butter. Milk, flour and butter mix to a smooth dough. Stir egg. Dough so the. swell 15 minutes.

Peel mango, kiwis and bananas and chop small. Raspberries picked. Fruit, citrus juice and liquid sugar.

A nonstick skillet (so to. 18 centimeters in diameter) streak with oil. give 1/4 of the dough into the skillet and sprinkle with 1/4 of the almonds. After so the. call two minutes crepe and again as the. sauté 2 minutes. bake removal and 3 more crepes as well.

The crepes to fold triangles and fill with fruit salad. Serve crepes, dust with icing sugar and chocolate sauce on it with a few drops.

Serves 4 meals

2 tablespoons liquid honey

7 tablespoons orange juice

400 grams of seedless grapes (eg.B. grün and blue)

3 small bananas (so to the. 500 grams)

120 grams of milk chocolate

Honey Almond Nougat (z.B. "Toblerone")

125 grams mascarpone

1 tsp vanilla

1-2 tablespoons sugar

120 grams Whipped Cream

Mint for decoration

The preparation sequence

Honey and 5 tablespoons orange juice mix. clean grapes in water, pat dry, the stems plucking of two words. Banana peel and chop into thick slices. Fruits and honey orange juice mix so the. let steep 15 minutes.

From then to the. deduct 1/4 of the chocolate with a peeler curls. Others chocolate chop finely. Mascarpone with 2 tablespoons of orange juice, vanilla and sugar until smooth. Whip the cream. lift with the chopped chocolate with the mascarpone cream.

Fruit salad and mascarpone cream Serve in four bowls, in each case with some sauce, a few drops of it. Decorate with Schokolöckchen and mint.

Serves 4 meals

500 grams of mixed berries (for example, red currants, strawberries, blueberries and raspberries)

2 peaches

1 lime

1 packet Bourbon vanilla sugar

1/4 liter of cold milk

1 packet vanilla sauce powder (for 1/4 liter of milk - without cooking)

200 grams mascarpone

The preparation sequence

read berries, let gently under water washing and dry. stripes currants with a fork by the racemes. chop strawberries into four pieces. crosswise carve peaches with boiling water, cold scare and hides. chop peaches in half, stone and chop into pieces. express lime. Mix fruit with lime juice and vanilla sugar.

Pour milk into a high mixing bowl. add powdered sauces and with a whisk so the. 1 minute stir vigorously so the. 10 minutes chill. Stir mascarpone with the vanilla sauce.

Serve fruit salad with vanilla mascarpone cream in four bowls and arrange on a plate and bring to the table.

Ingredients for 6 meals

500 grams of strawberries

2 medium bananas

2-3 tablespoons citrus juice

2 tablespoons + 50 grams of sugar

125 grams Whipped Cream

120 grams of dark chocolate

125 grams of soft butter

1 tsp vanilla

Pinch of salt

3 eggs (size M)

50 grams + 200 grams Spelt flour (Type 630)

1 slightly heaped teaspoon baking powder

500 grams of whole milk yogurt

1/8 liter of milk

Oil for the waffle iron

The preparation sequence

short clean strawberries in water, allow to dry and clean. shred or chop into four pieces depending on the size in half. Banana peel, chop into slices and mix with citrus juice. Strawberries and 2 tablespoons sugar Add and mix everything. warm chocolate sauce for cream in a saucepan, cooking kettle or other vessel. break chocolate into pieces and melt in the cream while stirring, keep warm.

Butter, 50 grams of sugar, vanilla sugar and 1 pinch of salt until creamy with the whisk of the hand mixer. Eggs and 50 grams of flour stir. 200 grams of flour and baking powder, stir with 150 grams of yogurt and milk.

A heart waffle iron heat and with little oil streak as the. Add 3 tablespoons batter onto the center of the waffle iron and some elapse so the. 2 minutes until golden brown bake. Removing and bake out the remaining dough 5 more waffles. Finished waffles in the hot oven tube (so to. 50°C) keep warm.

Serve waffles with fruit salad and yogurt übrigem and bring to the table. With chocolate sauce, a few drops of dish it and immediately on the plate and bring to the table.

Serves 4 meals

50 grams of sugar

30 grams of oatmeal

1 lime

200 grams of raspberries

800 grams of apricots

3-4 tablespoons honey

150 grams of whole milk yogurt

30 grams of powdered sugar

some aluminum foil

The preparation sequence

50 grams of sugar caramelise until golden brown in a frying pan. give oatmeal in the caramel. emphasize oatmeal brittle on aluminum foil, leave to cool.

rub lime hot under water washing and dry. Lime peel pull the zester, finely shred. crush lime in half and squeeze.

Raspberries picked. Mince half of the raspberries into two halves. clean apricots in water, crushing into two halves, stone and chop into slices. Apricots and raspberries with 3 tablespoons lime juice and honey as to the. marinate 5 minutes.