Bernhard Long - Summer Kitchen

Meanwhile yogurt with the remaining lime juice, shawls and stir powdered sugar. Brittle crumble coarsely. give apricot wedges and raspberries in a bowl and sprinkle with oatmeal brittle. Given the lime yogurt rich.

Ingredients for 2 meals

4 baby pineapple

2 ripe kiwi

1/4 cantaloupe melon

75 grams currants

1 hazelnut big piece of fresh ginger

4 sprigs mint

1/2 -1 teaspoon eucalyptus honey

2 protein (size S)

75 grams of sugar

The preparation sequence

From the baby pineapple respectively cut the top quarter. Pulp solve with a melon baller from pineapple and chop small. Peel kiwis and chop into small cubes. Melon peel, remove seeds and pulp into small cubes. clean currants in water, shake dry and pluck the berries of the panicles.

Ginger, peel and finely grate. clean mint in water, shake dry and chop the leaves of 2 stalks into thin strips. Fruits, ginger, honey and mint mix.

fill fruit in the hollowed baby pineapple. Egg whites beat, let it sprinkle sugar. Continue beating until the sugar has dissolved. give egg whites as a cap on the fruit and in the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. bake 10 minutes. Removing, decorate with mint leaves, immediately arrange on the plate and bring to the table.

Serves 4 meals

1 half papaya (as to the. 200 grams)

1 small mango (as to the. 300 grams)

125 grams Physalis

1 medium pineapple (700 grams)

1 Kiwi

1 lime

3 tablespoons cane sugar

3 tablespoons grated coconut wide

150 grams of coconut yoghurt

2 tablespoons milk (1.5% fat)

The preparation sequence

Peel papaya and remove the seeds, peel mango and pulp crush the stone. Both chop fruit into bite size pieces.

Physalis solve each of the parchment skins, disassemble underwater washing into two parts.

Peel pineapple, chop into four pieces, the stalk cut out. shred flesh into bite-size pieces.

Peel kiwi and chop into pieces. crush lime in two halves, express and measure 2-3 tablespoons juice. All pieces of fruit with lime juice and sugar mix, leave to soak for 20 minutes.

Grated coconut roasted in a skillet light brown without fat.

beat just before serving coconut yoghurt and milk froth with the churning of the hand mixer or a whisk.

distribute coconut sauce over the salad and sprinkle with the toasted coconut.

Serves 4 meals

250 grams of strawberries

2 nectarines (125 grams)

1 banana (150 grams)

125 grams of blueberries

250 grams of yogurt (1.5% fat)

3 tablespoons elderflower syrup (homemade or purchased)

The preparation sequence

Carefully clean strawberries in a bowl with cold water in water, remove and allow to dry on paper towels. Then clean and chop into four pieces.

clean nectarines in water, wipe dry, chop in half and stone. shred flesh into thin columns.

Carefully clean blueberries in a bowl with cold water in water, remove and allow to dry on paper towels.

Banana peel, chop in half lengthwise and chop into slices. enter with strawberries, nectarines and blueberries in a bowl and mix gently.

Yogurt and elderflower syrup in a small bowl until smooth and serve the fruit salad on the plate and bring to the table.

Ingredients for 6 meals

120 grams of cane sugar

2 limes

400 milliliters of coconut milk (9% fat)

150 milliliters of pineapple juice

1 mango (as to the. 400 grams)

1 pineapple (so to. 1 kg)

1 small papaya (as to the. 300 grams)

2 Tamarillos (tree tomato)

2 tablespoons dark rum as desired (also non-alcoholic rum)

The preparation sequence

Heat sugar with 120 milliliters of water once. cook 1 minute bubbly and then allow to cool completely. crush lime in half and squeeze.

Coconut milk, sugar syrup, 2 tablespoons lime juice and pineapple juice mix.

The milk mixture into a shallow baking dish or bowl and pour for as the. place in the freezer for 4 hours. Once it starts to freeze at the edges, stir every 15 to 30 minutes of vigorous with a fork. Keep until use in the freezer.

Peel mango, chop flesh sliced from the stone and coarsely chop. Pineapple peel. chop into four pieces and remove the stalk; Pulp also roughly chop.

Papaya Peel, chop in half, remove seeds and coarsely chop. Tamarillos Peel and chop in columns.

2 tablespoons lime juice possibly mix with the rum and mix with the fruit in a bowl. let stand for 30 minutes. Serve fruit salad with ice (Granita) on the plate and bring to the table.

Ingredients for 2 meals

120 grams bulgur

1 large organic orange (250-300 grams)

½ teaspoon canola oil

1 small apple (so to the. 125 grams)

1 small pear (as to the. 125 grams)

120 grams of grapes

1 fresh fig

1 small banana (so to the. 125 grams)

½ lime

2 teaspoons maple syrup

The preparation sequence

give bulgur in a bowl. Scald with 120 milliliters of boiling water and let soak for about 5 minutes.

Meanwhile clean Orange in water, wipe dry and grate the peel finely. mince orange into two halves, express and measure 120 milliliters of juice. mix juice, peel and rapeseed oil with a fork under the swollen bulgur.

Apple, pear, grapes and fig pat dry underwater washing and. Mince pear and apple into four pieces and remove the seeds. crush grapes in half and remove seeds may, peel the banana. crushing all fruits into bite size pieces.

Squeeze the half lime and mix the juice in a small bowl with the maple syrup. Pour over the fruit, mix everything and leave for 8-10 minutes. Garnish with the orange bulgur and arrange on a plate and bring to the table.

Ingredients for 2 meals

120g basmati rice

2 oranges (as to the. 400 grams)

200 grams of yogurt (1.5% fat)

1 teaspoon honey

1 small apple (so to the. 125 grams)

1 small banana (so to the. 125 grams)

1 small kiwi

1 tablespoon sunflower seeds

The preparation sequence

The basmati rice in 200 milliliters of boiling water so the. 10 minutes covered a simmer, cooking. Let cool down.

Meanwhile chop 1 orange in half and squeeze the juice. Yogurt, honey and orange juice mix.

The 2nd orange peel so thick that the white skin is also removed.

Orange segments cut out from the separation membranes, to which emerge juice reserved and stir into the yogurt.

clean apple in water, wipe dry, chop into four pieces and remove the seeds. Peel banana and kiwi fruit. Fruit into cubes and mix.

Sunflower seeds fry in a frying pan without fat.

Stir rice with the yogurt. Fruit salad with sunflower seeds and sprinkle harmful in yogurt-rice on the plate and bring to the table.

Ingredients for 6 meals

6 sheets of gelatine (or agar)

500 milliliters sour milk

4 tablespoons almond syrup

150 milliliters of milk (1.5% fat)

125 grams of cane sugar

175 milliliters of whipped cream

2 small apples

2 small bulbs

1 Orange

125 grams of grapes

½ cantaloupe

1 lemon

2 tablespoons liquid honey

3 stalks of mint

The preparation sequence

Soak gelatine for 10 minutes in cold water.

Curdled milk and almond syrup mix. Heat milk and sugar in a saucepan, cooking kettle or other vessel once. Remove from heat or hot plate and stir until the sugar has dissolved.