Bernhard Long - Summer Kitchen

Waffles with fruit salad and chocolate sauce Waffles with fruit salad and chocolate sauce Ingredients for 6 meals 500 grams of strawberries 2 medium bananas 2-3 tablespoons citrus juice 2 tablespoons + 50 grams of sugar 125 grams Whipped Cream 120 grams of dark chocolate 125 grams of soft butter 1 tsp vanilla Pinch of salt 3 eggs (size M) 50 grams + 200 grams Spelt flour (Type 630) 1 slightly heaped teaspoon baking powder 500 grams of whole milk yogurt 1/8 liter of milk Oil for the waffle iron The preparation sequence short clean strawberries in water, allow to dry and clean. shred or chop into four pieces depending on the size in half. Banana peel, chop into slices and mix with citrus juice. Strawberries and 2 tablespoons sugar Add and mix everything. warm chocolate sauce for cream in a saucepan, cooking kettle or other vessel. break chocolate into pieces and melt in the cream while stirring, keep warm. Butter, 50 grams of sugar, vanilla sugar and 1 pinch of salt until creamy with the whisk of the hand mixer. Eggs and 50 grams of flour stir. 200 grams of flour and baking powder, stir with 150 grams of yogurt and milk. A heart waffle iron heat and with little oil streak as the. Add 3 tablespoons batter onto the center of the waffle iron and some elapse so the. 2 minutes until golden brown bake. Removing and bake out the remaining dough 5 more waffles. Finished waffles in the hot oven tube (so to. 50°C) keep warm. Serve waffles with fruit salad and yogurt übrigem and bring to the table. With chocolate sauce, a few drops of dish it and immediately on the plate and bring to the table.

Apricot salad with oatmeal brittle and lime yoghurt Apricot salad with oatmeal brittle and lime yoghurt Serves 4 meals 50 grams of sugar 30 grams of oatmeal 1 lime 200 grams of raspberries 800 grams of apricots 3-4 tablespoons honey 150 grams of whole milk yogurt 30 grams of powdered sugar some aluminum foil The preparation sequence 50 grams of sugar caramelise until golden brown in a frying pan. give oatmeal in the caramel. emphasize oatmeal brittle on aluminum foil, leave to cool. rub lime hot under water washing and dry. Lime peel pull the zester, finely shred. crush lime in half and squeeze. Raspberries picked. Mince half of the raspberries into two halves. clean apricots in water, crushing into two halves, stone and chop into slices. Apricots and raspberries with 3 tablespoons lime juice and honey as to the. marinate 5 minutes. 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.

Stuffed baby pineapple with melon, currant and kiwi with meringue topping Stuffed baby pineapple with melon, currant and kiwi with meringue topping 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.

Tropical fruit salad with coconut yoghurt Tropical fruit salad with coconut yoghurt 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.

Colorful fruit salad with elderflower yoghurt Colorful fruit salad with elderflower yoghurt 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.

Exotic fruit salad with piña colada granita Exotic fruit salad with piña colada granita 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.

Orange bulgur with fruit salad Orange bulgur with fruit salad 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.