Bernhard Long - Summer Kitchen

Fruit salad with vanilla quark and almonds Fruit salad with vanilla quark and almonds Ingredients for 1 serving 5 grams flaked almonds 1 small kiwi (as the. 50 grams) 40 grams of dark grapes 1 small banana (so to the. 125 grams) 1 small apple (so to the. 125 grams) 120 grams Magerquark 3 tablespoons milk 2 teaspoons honey 1/2 packet of Bourbon vanilla sugar The preparation sequence Almonds roast in a frying pan without fat, take out. Peel kiwi and chop into pieces. Grapes divided into two parts under water washing. Banana peel and chop into slices. clean apple in water, chop in half. Use a half otherwise. eliminate core housing of the other half. chop apple into slices. Mix fruit in a bowl. Quark, milk, honey and vanilla sugar Mix well with a whisk. Serve vanilla curd and fruit salad and bring to the table. Sprinkle with toasted almonds.

Fruit salad with pistachios and maple syrup Fruit salad with pistachios and maple syrup Serves 4 meals 1 apple 2 bananas Juice of 1/2 lemon 1/4 papaya (as to the. 250 grams) 1/4 pineapple (as to the. 250 grams) 1 Kaki fruit 20 grams pistachios 4 teaspoons maple syrup The preparation sequence clean apple in water, chop into four pieces, remove seeds and chop into cubes. Banana peel and chop into slices. give fruit in a bowl and it with citrus juice a few drops. Papaya Peel, detach seeds with a spoon. eighths pulp and chop into slices. Peel pineapple, chop into four pieces and the woody stalk cut out. chop pineapple into pieces. Kaki Peel and chop small. Pistachios crush in a mortar. mix apple, banana, papaya, pineapple and persimmon in a bowl. Divide between 4 bowls. The 1 teaspoon maple syrup pour over and sprinkle with pistachios.

Buttermilk waffles with fruit salad and lemon yogurt Buttermilk waffles with fruit salad and lemon yogurt Serves 4 meals 125 grams of butter or margarine 50 grams of sugar 1 pinch of salt 2 packets of vanilla sugar 3 eggs (size M) 250 grams Spelt flour (Type 630) 1 slightly heaped teaspoon baking powder 300 milliliters buttermilk 1 untreated organic lemon 500 grams of whole milk yogurt 50-75 grams of liquid honey 1 kg of fruit (eg. B., summer plums, nectarines apricots and blackberries) 1 tablespoon powdered sugar Lemon to decorate Oil for the waffle iron The preparation sequence Fat, sugar, salt and 1 packet of vanilla sugar until creamy with the whisk of the hand mixer. Eggs one stir. Flour and baking powder, alternately stir in the buttermilk. Dough so the. swell 20 minutes. Thoroughly rub lemon underwater washing and dry. Shell rub fine. shred lemon in half and squeeze juice. Yogurt, lemon zest, honey and 2 tablespoons citrus juice mix. read blackberries, let gently under water washing and dry. Clean plums, nectarines and apricots in water, chop in half, detach stones and chop flesh into columns. mix fruit, mix in remaining lemon juice and 1 packet of vanilla sugar. A rectangular waffle iron (12 x 21 centimeters) heat, very thin auspinseln with oil. give 2-3 tablespoons batter onto the center of the rectangles and easily spread outward. Successively in each so the. 2 minutes bake 12 waffles until golden. Waffles lightly dust with icing sugar. Serve The two waffles with a dollop of yogurt and some fruit salad on plates and bring to the table. Possibly decorate with lemon balm. Miscellaneous waffles, yogurt and fruit salad rich now.

Fruit cocktail with mascarpone chocolate foam Fruit cocktail with mascarpone chocolate foam Serves 4 meals 1 large orange The 60 grams of light and dark, seedless grapes 1 small apple 1 small banana 2-3 tablespoons orange liqueur 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.

Fruit salad with coconut yoghurt cream Fruit salad with coconut yoghurt cream 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.

Crepes with fruit salad and chocolate sauce Crepes with fruit salad and chocolate sauce 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.

Fruit salad with mascarpone cream stracciatella Fruit salad with mascarpone cream stracciatella 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.

Fruit salad with vanilla mascarpone cream Fruit salad with vanilla mascarpone cream 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.