Bernhard Long - Summer Kitchen

Summer Kitchen:

600 Party Recipes for the best time of year

(Party Kitchen)

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Copyright © 2016 - Bernhard Long

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Table of Contents

Summer salads - fresh recipe ideas for the warm season Summer salads - fresh recipe ideas for the warm season Crisp seasonal vegetables, fresh lettuce and many other ingredients here make for colorful variety: Try summer salads with tomatoes, cucumber, peppers or zucchini, summer salads with couscous, feta, mozzarella or Parmesan. This delicious summer salads taste for barbeque, as food for the trip to the countryside as a light dinner on the balcony. The best summer salads for an entire season!

Mecklenburg summer salad Mecklenburg summer salad Ingredients for 4-6 meals 2 cans so the 425 milliliters) large white beans 1 small (so to the. 200 grams) fennel bulb 1 red and yellow pepper 2 red onions 1 small head Lollo Bionda Salad 2 bunches arugula 150 grams of whole milk yogurt 120 grams of salad mayonnaise Salt and freshly ground pepper 250 grams of mozzarella cheese 4 sprigs of sage 10 thin slices prosciutto 7 tablespoons of olive oil 4 tablespoons white balsamic vinegar 1 pinch of sugar kitchen paper The preparation sequence give beans on a sieve, let dry and underwater washing well. Fennel and red pepper Clean, disassemble underwater washing into two parts. All in thin slices or rings crush or slice. Peel the onions and chop or slice into thin rings. clean salad, clean water, plucking small and let dry thoroughly. clean rocket in water, clean, leave them to dry. Half with yogurt and mayonnaise puree and season with salt and pepper. allow to dry mozzarella and chop small. clean sage in water, pat dry, pluck leaves. 5 ham slices next to each other and half of sage it distribute it put the other slices. Each chop ham piece again into two halves. Heat 2 tablespoons oil in a skillet, ham pieces of each side as to the fact that. sauté 1 minute. leave to dry on kitchen paper. Vinegar with salt, pepper and sugar whisk. 5 tablespoons oil embezzled in a thin stream. All prepared salad ingredients, mix until arugula sauce and prosciutto chips, with the vinaigrette. With the rocket sauce a few splashes cause it and with ham chips and bring to the table. Serve with bread.

Asparagus and mango salad Asparagus and mango salad Serves 4 meals 1 kg green asparagus Salt and freshly ground pepper 1 pinch of sugar 1 ripe mango (as to the. 500 grams) 2 small red onions 1 red chilli 3 Bio-lime 2 tablespoons white wine vinegar 6 tablespoons oil 200 grams of fresh goat's cheese The preparation sequence Prepare asparagus in boiling salted water for 2-3 minutes simmer, cooking. Deter pouring of cold water and allow to dry. Mango peel. Pulp crush the stone into narrow columns. Peel the onions, chop in half and chop into thin strips. Asparagus, mango and onion mix. Cleaning For the vinaigrette Chili, cut lengthwise, remove the seeds, chop underwater washing and in very thin rings. Bio-lime hot under water washing and dry. 1 chop into thin slices, the other the cup finely rub. express 2 limes. Vinegar, lime juice, shawls and chili mix. Season with salt, pepper and 1 pinch of sugar. hit oil underneath. Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and garnish with lime slices.

Green potato and asparagus salad Green potato and asparagus salad Ingredients for 6 meals 1.5 kg new potatoes 6 eggs (size M) 750 grams of green asparagus 6 shallots 150 grams of lean smoked bacon 1-2 tablespoons oil 120 milliliters of white wine vinegar 1 teaspoon vegetable stock (instant) 2-3 tablespoons liquid honey 3 teaspoons Dijon mustard Salt and freshly ground pepper 2 bunches (as to the. 300 grams) mixed herbs for Frankfurt Green Sauce 120 grams of salad cream 120 grams of sour cream The preparation sequence Thoroughly clean potatoes in water. Covered in boiling water so the. cook for 20 minutes. Meanwhile cook eggs 6-8 minutes awake soft in boiling water. Asparagus cut generously underwater washing and woody ends. chop asparagus into small pieces. Potatoes pour cold deterred and eventually peel. shred or chop into four pieces depending on the size in half. Shallots Peel and finely dice. Bacon chop into small strips. Heat oil in a large skillet. Bacon crispy fry. Shallots admit sauté. Remove. Asparagus in hot cooking fat while turning so the. sauté 5 minutes. Deglaze with vinegar and 1/4 liter of water and heat again. Broth, honey and mustard stir vigorously and season with salt and pepper. add bacon and shallot mix again and all hot under the potatoes mixing How to. let stand for 30 minutes. clean now for the sauce herbs in water, shake dry, pluck leaves and finely shred or chop chives in small rings. Salad cream, sour cream and herb mix. Season with salt and pepper. Put the herb through the potato and mix everything. Peel eggs, coarsely chop and spread over the potato salad.

Ciabatta Bread salad with tomatoes, olives and feta Ciabatta Bread salad with tomatoes, olives and feta Serves 4 meals 150 grams Ciabatta bread 1 red onion 3 yellow tomatoes 3 green tomatoes 120g cherry tomatoes 1/2 cucumber 4 tablespoons red wine vinegar 1/2 teaspoon sugar Salt and freshly ground pepper 4 tablespoons olive oil 120 grams kalamata olives 5 teaspoons capers 200 grams feta cheese 4 sprigs basil The preparation sequence tear ciabatta into bite size pieces and heated, preheated oven electric oven: 120 ° C / with fan: 75 ° C) so the. dry for 20 minutes. Onion peel, chop in half and crush into fine rings. Clean tomatoes in water, wipe dry. Mince Green and yellow tomatoes in half, remove the stalk. chop tomatoes in columns. clean cucumber in water, wipe dry, clean, chop lengthwise into two halves. Each half lengthwise into thirds and chop into small pieces. Vinegar, sugar, salt and pepper, embezzled oil. give bread, onion, tomato, cucumber, olives and capers in a bowl, give vinaigrette over it. Salad and refrigerate so the. infuse 20 minutes. Feta cubes. clean basil in water, shake dry, pluck leaves and shred into strips. Serve salad in bowls and garnish with feta and basil.

Mixed salad in ciabatta bread Mixed salad in ciabatta bread Serves 4 meals 1 fresh ciabatta bread (so to the. 500 grams) 50 grams butter 300 grams Kassel Salmon 4-5 tablespoons of oil 600 grams of colorful peppers 250 grams of cucumber 150 grams of radishes (net) 1 Mini romaine lettuce (so to the. 150 grams) 1 medium onion 3 tablespoons white balsamic vinegar vinegar Salt and freshly ground pepper 125 grams Mayonnaise 80 grams of tomato ketchup 2 tablespoons milk 1 tablespoon Worcestershire sauce 1/2 teaspoon sugar The preparation sequence From the bread to the center wedge-shaped cut a lid. crushing lid into small cubes. Melt butter in a large frying pan and fry the bread cubes crispy while turning brown. Remove from the frying pan and let cool. also shred Kassel into cubes. Heat 2 tablespoons oil in a skillet and fry the Kassel under Apply 4-5 minutes. Also let cool. Clean pepper, cucumber, radish and romaine lettuce, let underwater washing and dry. Pepper dice and chop radishes in columns. chop cucumber lengthwise into four pieces and chop into slices. Lettuce into strips crush. Onion peel and dice. Vinegar, salt, pepper and onion mix. 2-3 tablespoons of oil misappropriated. Mix pepper, cucumber, radishes, lettuce and Kassel with Bratsatz with the vinaigrette. Fill bread with plenty of salad. give Remaining salad in a bowl. Mayonnaise, ketchup and milk mix. Season with Worcestershire sauce, salt, pepper and sugar. Something spread of the cocktail sauce over the salad in the bread and sprinkle with croutons. crush bread into 4 pieces. Miscellaneous sauce and croutons and the remaining salad rich now.