Bernhard Long - Summer Kitchen

Gyros-layer salad with tzatziki yogurt dressing Gyros-layer salad with tzatziki yogurt dressing 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.

Egg-layer salad with herb yoghurt dressing Egg-layer salad with herb yoghurt 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.

Ceasar's salad with chicken Ceasar's salad with chicken 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. Peel eggs and chop into slices. Mince chicken fillet into thin slices. planing cheese into thin chips. All salad ingredients alternately layers in a large salad bowl and drizzle some sauce thereby respectively between the individual layers. Or a springform pan ring edge (so the. 24 centimeters in diameter) put on a pie plate and the salad layers into the mold. Miscellaneous sauce serve with.

Crisp layer salad with beef strips sharp Crisp layer salad with beef strips sharp Serves 4 meals 400 grams of sour cream 4 tablespoons milk 4 tablespoons wine vinegar 1 tablespoon coarse mustard 1 tablespoon medium mustard 1 tablespoon honey Salt and freshly ground pepper 1 cucumber 400 grams of carrots 1 head iceberg lettuce 400 grams Sirloin steak 1 medium onion 1 tablespoon sunflower oil 1 teaspoon sambal Oelek The preparation sequence stir together the sour cream sauce, milk, vinegar, mustard and honey. season heavily with salt and pepper. clean cucumber water, clean and chop into slices. Carrot peel, grate underwater washing and in strips. clean salad, shred underwater washing and in strips. clean meat in water, pat dry and chop into strips. Onion peel and chop into rings. Heat oil in a frying pan. Meat while turning so the. sauté 4 minutes vigorously. After 3 minutes, add onion rings. Season with salt and sambal Oelek. Toughened salad ingredients alternately in a high Salatschale

Fruit Salads - Recipe Ideas for Power fruits in bowl Fruit Salads - Recipe Ideas for Power fruits in bowl Fresh fruit salads are real vitamin bombs: Fruity, sweet, delicious and healthy. All this is fruit salad. whether as a refreshing summer snack, healthy breakfast or delicious dessert, fruit salad has many variants. We all love fruit salad - especially in summer, because there are fruits in abundance! But also in spring, autumn and winter can be combined from the seasonal fruit a delicious fruit salad. Simply the favorite fruit mince small and Improve your mood with chopped nuts, chocolate sauce, vanilla cream or yogurt. Especially in the winter is to eat lots of fresh fruit to develop sufficient defenses against colds. Normally you would just a piece of fruit, such as an apple or a pear to eat. By appetizing focused fruit salads but they arrived too powerful and gets so on tasty way a few extra vitamins. But even in the summer well-cooled fruit salads with fresh garden produce are highly sought after. One can pur fruit salads, serve with custard or ice on the plate and bring to the table. Very decorative are also hollowed melon, where fruit salads. In a cold buffet fruit salads should not be missed. Fruit salad is also the ideal companion for waffles and crepes. Browse through the great recipe ideas and get inspired!

Fruit salad with carambola and orange liqueur cream Fruit salad with carambola and orange liqueur cream Serves 4 meals 1 organic lemon 2-3 tablespoons honey 2 medium oranges 2 ripe kiwi 250 grams of blue grapes (eg.B. seedless) 250 grams of green grapes (eg.B. seedless) 3 carambola (star fruit) 2 medium bananas 4 tablespoons Paranusskerne 150 grams Whipped Cream 2-3 tablespoons orange liqueur (eg.B. Cointreau) The preparation sequence rub lemon hot under water washing and dry. Shell rub fine. shred lemon in half and squeeze. Honey, citrus juice and stir shawls. Orange peel so that the white skin is completely removed. shred oranges in half and chop into slices. Kiwis Peel and chop in columns. clean grapes in water, pat dry and pluck from the stems. may crush grapes in half and remove seeds. Mince carambola underwater washing and sliced. Banana peel and chop into pieces. Prepared mix fruits and 2/3 the honey marinade carefully. Mince Brazil nuts coarsely and fry in a frying pan without fat. Remove nuts and let cool. Whip the cream until stiff, fold in liqueur at the end. Distribute fruits on a plate and sprinkle with toasted Brazil nuts. give Cointreau cream as blots on it and of remaining honey marinade a few drops plan.