Summer Kitchen. Bernhard Long

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

      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

      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

      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.

Creamy yogurt rice with fruit salad

      Ingredients for 2 meals

      120g basmati rice

      2 oranges (as to the. 400 grams)

      200 grams of yogurt (1.5% fat)

      1 teaspoon honey

      1 small apple (so to the. 125 grams)

      1 small banana (so to the. 125 grams)

      1 small kiwi

      1 tablespoon sunflower seeds

      The preparation sequence

      The basmati rice in 200 milliliters of boiling water so the. 10 minutes covered a simmer, cooking. Let cool down.

      Meanwhile chop 1 orange in half and squeeze the juice. Yogurt, honey and orange juice mix.

      The 2nd orange peel so thick that the white skin is also removed.

      Orange segments cut out from the separation membranes, to which emerge juice reserved and stir into the yogurt.

      clean apple in water, wipe dry, chop into four pieces and remove the seeds. Peel banana and kiwi fruit. Fruit into cubes and mix.

      Sunflower seeds fry in a frying pan without fat.

      Stir rice with the yogurt. Fruit salad with sunflower seeds and sprinkle harmful in yogurt-rice on the plate and bring to the table.

Curdled milk and almond cream with fruit salad

      Ingredients for 6 meals

      6 sheets of gelatine (or agar)

      500 milliliters sour milk

      4 tablespoons almond syrup

      150 milliliters of milk (1.5% fat)

      125 grams of cane sugar

      175 milliliters of whipped cream

      2 small apples

      2 small bulbs

      1 Orange

      125 grams of grapes

      ½ cantaloupe

      1 lemon

      2 tablespoons liquid honey

      3 stalks of mint

      The preparation sequence

      Soak gelatine for 10 minutes in cold water.

      Curdled milk and almond syrup mix. Heat milk and sugar in a saucepan, cooking kettle or other vessel once. Remove from heat or hot plate and stir until the sugar has dissolved.

      Squeeze the gelatine and dissolve in the hot milk. Cool slightly and stir curds under the syrup.

      Cream until stiff and fold portions with the curd mixture. 6 ramekins