Summer Kitchen. Bernhard Long

grams feta cheese

      200 grams of dried soft tomatoes

      200 grams of romaine lettuce hearts

      120g baby spinach

      alufoil

      The preparation sequence

      Meat dry. Heat 2 tablespoons of sunflower oil in a frying pan. Steaks in from each side so the. sauté 3 minutes vigorously, season with salt and pepper, remove, wrap in foil and let it rest.

      toasting pine nuts in a frying pan without fat until golden brown, remove and let cool. entrinden bread and chop into cubes. Heat olive oil in a frying pan. Cube is golden brown roast over medium heat. Remove and let cool.

      Meanwhile, peel the garlic and chop finely. Vinegar, mustard, garlic, salt and pepper. 5 tablespoons sunflower oil embezzled.

      Feta into cubes chop, chop tomatoes small. Romaine lettuce clean, hurl underwater washing and dry. read spinach, hurl underwater washing and dry. taking steaks from the foil and crush into strips.

      Lettuce, feta, tomatoes, pine nuts, meat and spinach layers in a bowl. Top with vinaigrette and sprinkle croutons about.

Apple and carrot salad layer

      Ingredients for 10-12 meals

      1 Perennial celery (as to the. 400 grams)

      500 grams of carrots

      3 apples (eg.B. Cox Orange as the. 600 grams)

      Juice of 2 lemons

      Salt and freshly ground pepper

      9 tablespoons oil

      1 bunch of chives

      500 grams of sour cream

      250 grams Mayonnaise

      120 grams hazelnut Papers

      The preparation sequence

      Clean or peel celery and carrot, clean water. Mince celery into very fine slices. Carrots grate coarsely. Peel, core and grate coarsely also apples.

      Apples, carrots and celery isolated a bowl in each. Season with each 3 tablespoons citrus juice, salt and pepper. The 3 tablespoons oil stir.

      chop chives underwater washing and in small rings. Sour cream and mayonnaise until smooth. Add salt, pepper and so the. 3 tablespoons citrus juice to taste.

      Apples, carrots and celery in twelve glasses so the. 280 milliliter) or monolayer in a large bowl. spread sour cream on it. Sprinkle with hazelnut flakes and chives. Ask Max. 3 hours cold.

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

      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

      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