Bernhard Long - Summer Kitchen

Chickpea salad with buffalo mozzarella Chickpea salad with buffalo mozzarella 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.

Couscous salad with herbs and apricot Couscous salad with herbs and apricot 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

verde pasta and tuna salad with salsa verde pasta and tuna salad with salsa 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.

Fiery Tomato salad with chicken fillet Fiery Tomato salad with chicken fillet 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.

Couscous salad with avocado and strawberries Couscous salad with avocado and strawberries 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. 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.

Zucchini salad with broccoli pesto Zucchini salad with broccoli pesto 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.

Kühlungsborner summer salad with chicken Kühlungsborner summer salad with chicken 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.