Summer Kitchen. Bernhard Long

mozzarella cheese

      16 slices (as the. 50 grams) Bündnerfleisch

      The preparation sequence

      Clean peppers, chop underwater washing and in strips. Clean zucchini in water, clean and chop into slices. Peel garlic and chop coarsely. clean rosemary in water, shake dry.

      Heat 2 tablespoons oil in a skillet and zucchini so therein said. sauté 3 minutes, turning. Half fry garlic and rosemary. Season with salt and pepper.

      Deglaze with 4 tablespoons of vinegar. Zucchini remove, wipe skillet and repeat the process with paprika.

      clean rocket in water, clean, shake dry. Mozzarella teasing. Sautéed vegetables, arugula, mozzarella and dried meat dish and bring to the table.

Orzo salad on Mecklenburg Art

      Ingredients for 6 meals

      300 grams Orzo pasta (also orzo or Manestra or Risoni or noodle rice)

      1 cucumber

      2 red peppers

      1 onion

      2-3 cloves garlic

      150 grams of pickled hot peppers

      2 bunch parsley

      400 grams of Greek feta cheese

      175 grams of black olives

      2-3 lemons

      Salt and freshly ground pepper

      1 pinch of sugar

      120 milliliters of virgin olive oil

      The preparation sequence

      Pasta cooked in boiling salted water according to package directions, drain, rinse in cold water and let dry thoroughly.

      Cucumber and paprika clean, roll under water Wash and finely. Peel the onion and garlic, finely chop or crush. allow to dry peppers, put aside 6 pieces. Of the remaining hot peppers, cut the stalk and chop flesh into rings.

      clean parsley in water, shake dry, pluck leaves from the stems and coarsely chop. Cheese finely dice. give Prepared ingredients with olive and other hot peppers in a bowl.

      shred lemon in half, squeeze juice. Juice with salt, pepper and sugar condiments, beat oil underneath. Vinaigrette with salad mix.

      Fill salad for transport in a leak-proof container and before serving so the. Marinate for 30 minutes. Serve with flatbread.

Potato salad with fried zucchini, peppers and chickpeas

      Serves 4 meals

      1 kg waxy potatoes

      1 zucchini

      1 red bell pepper

      1 can (425 milliliters) chickpeas

      6-8 stalks of parsley

      1 medium onion

      2 cloves of garlic

      250 grams of creamy whole milk yogurt

      5 tablespoons olive oil

      1/2 untreated organic lemon (juice and zest)

      Salt and black pepper

      1 pinch of sugar

      1 pinch ground cumin

      The preparation sequence

      Potatoes under water washing in boiling water so the. Simmer 20 minutes, cooking. Meanwhile clean zucchini in water, clean and chop lengthwise into four pieces. Mince quarters into pieces. Clean peppers in water, clean and chop into slices.

      allow to dry in a colander chickpeas. pat parsley underwater washing and dry. Papers and pluck up on something to decorate, coarsely chop.

      Potatoes Drain, rinse with cold water, peel and chop into cubes. Peel onion and garlic and chop finely. Mix yogurt, 3 tablespoons oil, citrus juice and shawls, onion and garlic half. Season with salt, pepper and sugar. Season with cumin.

      Heat 2 tablespoons oil in a large skillet. Zucchini and peppers while turning so the. 4 minutes fry so to. Add remaining 1 minute before the end of cooking garlic with salt and pepper. Mix potatoes, zucchini, peppers, chickpeas and parsley.

      Dressing stir into the salad. Garnish with parsley. Serve with crumbled feta cheese.

Grilled zucchini salad with pine nuts and Parmesan

      Serves 4 meals

      3 small zucchini (so about 200 grams)

      4 tablespoons Balsamic Vinegar

      Salt and freshly ground pepper

      1 teaspoon sugar

      4 tablespoons olive oil

      40 grams of pine nuts

      150 grams radicchio salad (so to. 1/2 head)

      1/2 saucepan, cooking kettle or other vessel basil

      40 grams parmesan cheese

      Oil for frying pan

      The preparation sequence

      Clean zucchini, leave under water and dry washing well. lengthwise shred zucchini into 2-3 mm thin slices (best with a slicer).

      A grill pan and auspinseln with oil. Zucchini slices in portions with contact so the. grill 4 Minutes, place it on a large plate.

      Vinegar, salt, pepper and sugar. Olive oil embezzled. infuse a few drops on it and 15-20 minutes zucchini with vinaigrette.

      Pine nuts roasted in a frying pan without fat and remove them quickly. Clean radicchio, let under water and dry washing well.

      Leaves tear into large pieces. clean basil in water, shake dry and pluck off the leaves. make pine nuts and some basil leaves to sprinkle aside.

      mix radicchio, remaining basil and pine nuts gently with the marinated zucchini slices. Arrange lettuce on a large platter and sprinkle with Parmesan and basil planing

Mecklenburg peasant salad with fried feta

      Serves 4 meals

      200 grams feta cheese

      1 egg (size M)

      4 tablespoons flour

      8 tablespoons breadcrumbs

      1 romaine lettuce heart

      1 cucumber

      400 grams of tomato

      1 bunch of parsley

      200 grams Kalamata olives

      200 grams of pepperoni (glass)

      120 milliliters + 4 tablespoons of olive oil

      4-6 tablespoons citrus juice

      Salt and freshly ground pepper

      The preparation sequence

      Cheese in as the. 1.5 centimeters thick strips crush. Egg in a deep plate Beat. Strip contact sequentially in flour, egg and breadcrumbs.

      Romaine lettuce clean, mince underwater washing and in strips. clean cucumber in water, clean, chop lengthwise into four pieces and chop into slices. Clean tomatoes in water, clean and chop into slices. clean parsley in water, shake dry, pluck leaves from the stems and chop. Prepared condiments, olives and hot peppers in a large bowl mix.

      Heat 120 ml oil in a skillet and cheese so therein said. sauté 5 minutes contact. Marinate salad with lemon, 4 tablespoons oil, salt and pepper. Customize bring cheese ticks and salad on the table.

Pasta