Bernhard Long - Summer Kitchen

1/2 bunch parsley

1/2 bunch of chives

3-4 stems fresh sage

1-2 cloves garlic

½-1 teaspoon dried thyme

10 tablespoons olive oil

250 grams feta cheese

150 grams of salami in the piece

12 cherry tomatoes

pepper from the grinder

12 wooden skewers

The preparation sequence

pat herbs underwater washing and dry. Parsley mince, chop chives in small rings. Sage leaves pluck from the stems. Peel garlic and press through a garlic press. Mix parsley, chives, thyme, garlic and oil. Mince feta and salami in each 12 cubes. Tomato underwater washing and allow to dry.

Each 1 cheese cubes, salami cubes 1, 1 cherry tomato and 12 sage leaves on each skewer stuck 1. place skewers on a deep plate, distribute herbal oil mixture over it. Skewers turn it so the. let soak for 1 hour. Until ready to serve covered in a cool place. Something grind fresh pepper over it.

No good party without good food. The hit at any buffet are delicious canapes. The imagination knows no limits when programming. As Schnittchen base suitable small slices of bread of all kinds, polenta cakes or pastry. The sandwiches flooring offers endless possibilities - whether classic topping of cheese, ham and egg or extra tasty topped with raw tuna, scallops or avocado cream - all these sandwiches. So not like ran to sandwiches prove.

Serves 8

120 grams of cooked Pandalus borealis (refrigerated)

1/2 bunch of dill

1 tablespoon citrus juice

35 grams baby spinach leaves

4 slices of sandwich toast

4 tablespoons butter

200 grams of smoked salmon, sliced

8 teaspoons horseradish (glass)

to decorate small lemon wedges

The preparation sequence

let shrimp underwater washing and dry. clean Dill in water, shake dry. Flags and pluck up on something to decorate, finely shred. Mix shrimp with citrus juice and dill. Spinach underwater washing and allow to dry well. diagonally crush bread slices in half, brush with butter.

Salmon into wide strips mince, mix with the shrimp. Distribute spinach on the loaves. give salmon and prawn mixture on top. The 1 teaspoon horseradish on set. Garnish with lemon wedges and dill beiseitegelegtem.

Serves 4 meals

2 chicken fillets

1 teaspoon oil

Salt and freshly ground pepper

1 bunch of rocket (arugula)

120g cherry tomatoes

1 clove of garlic

5 tablespoons of cream yogurt

3 tablespoons Sylter salad cream (eg.B. of Thomy)

3 tablespoons black olives (sliced)

4 large slices rye bread

The preparation sequence

clean meat in water, pat dry, small cubes. Fry in hot oil around 4-5 minutes, season with salt and pepper. Clean arugula, clean water, allow to dry and chop. Tomato underwater washing and crushing into four pieces.

Peel garlic, finely shred. Mix with yogurt and salad cream. Season with salt and pepper. Mix the prepared ingredients and olive with yogurt sauce. toasting bread in the toaster. spread chicken salad on the bread.

Serves 4 piece (starter rings diameter 8 cm)

2-3 carrots

2 small zucchini

1 bunch radishes

50 grams Crispbread

50 grams butter

2 sheets of gelatin

200 grams of low-fat cream cheese

150 milliliters of milk

Salt and freshly ground pepper

3 teaspoons breadcrumbs

1 egg (size M)

to decorate 1/4 Beet Gartenkresse

Cling film

The preparation sequence

Carrots, peel and clean water. Clean zucchini and radishes and clean water. Prepared vegetables finely grate and mix separately isolated in bowls each with 1/4 teaspoon salt.

Crispbread chop finely. Melt the butter, mix with crispbread. A small flat plate or a small board moisten. Film it lay flat. (So to. 8 centimeters in diameter) on place 4 starter rings. distribute crispbread crumbs in the rings and press firmly chill.

Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables in succession on a screen expressing. again using express vegetables of kitchen paper, give back to the bowls. Vegetables with 1 teaspoon Mix breadcrumbs.

Gelatin express dissolve. give 2-3 tablespoons cream cheese into the gelatin. Stir gelatin mass under the rest of the cream. give each 1-2 tablespoons cream on the crumbs floors, so the. 10 minutes chill. distribute radishes in a thin layer on it, give 2-3 tablespoons cream on it, so the. 10 minutes chill. with übrigem vegetables Repeat procedure, thereby conclude with a layer of cream. Tart as the. Refrigerate for 2 hours make.

To serve egg as the. boil for 10 minutes in boiling water hard, rinse with cold water, peel and chop into slices. garnished with sliced egg and cress Serve tarts on the plate and bring to the table.

Ingredients for 8 meals

12 dried and pitted dates

120 grams of walnut kernels

250 grams flatbread

250 grams of creamy feta

8 teaspoon of liquid honey

8 teaspoons of olive oil

4 sprigs thyme

Finish cutting baking paper

The preparation sequence

Preheat oven electric oven: 225°C / with convection: 200°C). Line a baking sheet cake with ready blank parchment paper. Datteln chop into slices. Nüsse coarsely chop. Bread in the so. 24 slices (so to. 1/2 centimeters thick) crush.

Bread slices with feta Brush and place on the baking sheet cake. Sprinkle with dates and nuts. With honey and a few drops of oil on it.

In hot oven tube bake 3-5 minutes. Thyme clean water, shake dry and strip leaves from the stems. ready-baked bread with thyme Sprinkle.

Ingredients for 18 pieces

2 cans (185 grams) of tuna loins without oil

120 grams of capers

1 small onion

5 stems of parsley

120 grams of sour cream

Salt and freshly ground pepper

1 small red bell pepper

8-10 discs (so to ½ centimeter. Thin) white bread

8-10 slices of roast beef sliced

8-10 thin slices sliced turkey breast

to decorate capers

The preparation sequence

allow to dry tuna and capers. Peel the onion, dice. clean parsley in water, shake dry and chop. Tuna, 2/3 capers, onion, parsley and sour cream puree Hand Blender with the hand. Season with pepper and salt.

Clean peppers, dice under water Wash and finely. Stir with the remaining capers under the tuna cream. From white bread and cold cuts respectively to the. (So to. 5 cm in diameter) cut out 18 circles.

Half of bread with roast beef, the other show with turkey breast. Fill cream into a piping bag with Lochtülle. On half of the bread so the. 3/4 of the cream splash. Rest finished it, put bread. Garnish with remaining cream and capers.

Ingredients for 4 meals (24 pieces)

1/2 bunch flat-leaf parsley

1 glass (340 grams) grilled peppers in brine

1 package (180 grams) feta light

4 slices (as the. 40 grams) of protein bread

12 thin slices (10 grams) Katenschinken

4 tomatoes

1 tablespoon + 1 teaspoon olive oil

Salt and freshly ground pepper

The preparation sequence

clean parsley in water, pluck leaves. Some set aside for the salsa. allow to dry peppers. 120 grams of peppers for salsa aside. Feta cheese, bread and peppers in 24 equal-sized rectangles (so to. 1.5 x 6 cm) crush. Bread with cheese, parsley and paprika prove. Mince ham lengthwise in half and the pieces of bread wrap in each half slice.