Summer Kitchen. Bernhard Long

salad with baguette Salami

      Serves 4 meals

      500 grams Rigatoni noodles

      150 grams of salad cream (with 40% low-fat yoghurt)

      1 tablespoon honey

      6 tablespoons fruit vinegar

      Salt and freshly ground pepper

      2 bags so about 120 grams) leaf salad mix

      2 red onions

      150 grams Baguette Salami

      The preparation sequence

      Pasta cooked in boiling salted water according to package directions. Salad cream with 4 tablespoons of water and vinegar mix and season heavily with honey, vinegar, salt and pepper.

      Drain the pasta and rinse with cold water. clean lettuce in water, shake dry and pluck small depending on the size. Peel the onions and chop into strips. mince sausage slices in half. Pasta and sauce mix, stir in salad and sausage.

Cucumber Couscous salad with mint and cream cheese

      Serves 4 meals

      5 tablespoons olive oil

      250 grams Couscous

      25 grams butter

      1/2 cucumber (as to the. 200 grams)

      150 grams of green onions

      200 grams of romaine lettuce hearts

      1/2 bunch mint

      2 Bio-lime

      Salt and freshly ground pepper

      1/4 teaspoon cumin

      200 grams of cottage cheese (20% fat)

      The preparation sequence

      Heat 250 milliliters Saltwater once. take saucepan, cooking kettle or other vessel from the stove. 1 tablespoon oil and couscous while stirring add. In the closed saucepan, cooking kettle or other vessel so the. swell 4 minutes. Butter and loosen with a fork couscous and thereby spread melted butter.

      clean cucumber in water, clean, eighths lengthwise and chop into slices. Lauchzwiebel clean, mince underwater washing and into thin rings. clean salad, clean water, shake dry and chop into strips. clean mint in water, shake dry, pluck leaves from the stems and chop. crush lime in half and squeeze juice.

      Lime juice and 4 tablespoons of olive oil Whisk. Season with salt, pepper and cumin. Couscous, cucumber, mint, except as to the. 1/4 Mix the cheese, spring onions and marinade. Season with salt and pepper.

      Mix cheese and remaining mint, season with pepper. Arrange salad and crumble cheese. Serve with thin flatbread.

Chickpea salad with buffalo mozzarella

      Serves 4 meals

      1 can (425 milliliters) chickpeas

      4 red onions

      400 grams cherry tomatoes

      1 bunch of chives

      2 balls so to the 125 grams) buffalo mozzarella cheese

      75 milliliters bright balsamic vinegar

      Salt and freshly ground pepper

      1 pinch of sugar

      2 teaspoons pesto (glass)

      3 tablespoons olive oil

      The preparation sequence

      Pour chickpeas in a colander, rinse with cold water and let dry thoroughly.

      Peel the onions and chop into fine rings. Clean tomatoes in water, clean combination of two words or shred into four pieces. clean chives in water, shake dry, set aside 4 straws for embellishing. Mince remaining chives in rolls. allow to dry and shred mozzarella into slices.

      stir together the vinaigrette vinegar, salt, pepper, sugar and pesto. hit oil underneath. Mix peas, chives, onions, tomatoes and vinaigrette.

      Distribute mozzarella on four serving plates, arrange lettuce over it and bring to the table. Garnish with 1 each Schnittlauchhalm. Serve with flatbread.

Couscous salad with herbs and apricot

      Serves 4 meals

      150 grams of dried apricots soft

      1 pinch of salt

      4 teaspoons + 4 tablespoons of olive oil

      250 grams Couscous

      150 grams of green onions

      3 sprigs of rosemary

      8 stalks of thyme

      2 pots of basil

      1 untreated organic lemon

      1 clove of garlic

      1-2 red chillies

      1 pinch ground cumin

      1 pinch of ground coriander

      150 grams feta cheese

      The preparation sequence

      chop apricots in half. Heat 250 milliliters Saltwater once. Saucepan, cooking kettle or other vessel remove from heat, 4 teaspoons oil, apricots and couscous while stirring gently add. In the closed saucepan, cooking kettle or other vessel so the. swell 5 minutes.

      Clean green onions, mince underwater washing and rings. clean herbs in water, shake dry needles and leaves, for embellishing, pluck up on something.

      hot clean lemon in water, wipe dry, peel off shell with a zester in thin strips. Herbs and lemon zest finely divide. Peel garlic and press through a garlic press. Chili clean, mince underwater washing and into thin rings. Herbs, lemon zest, chilli and 4 tablespoons oil mix. shred lemon in half, squeeze juice.

      Couscous with 4-6 tablespoons citrus juice marinade. Season with salt, cumin and coriander. Crumble cheese. Serve salad with herb marinade a few drops on it and sprinkle cheese. Garnish with herbs

verde pasta and tuna salad with salsa

      Ingredients for 10 meals

      1 kg short thick noodles (as Tortiglioni)

      Salt and freshly ground pepper

      200-250 grams of arugula (rocket)

      3 bunch of parsley (as smooth)

      4 cloves garlic

      3 lemons (including 2 Bio)

      1/4 liter of olive oil

      per 1 glass (370 milliliters) green and black olives (pitted)

      3 doses as the 185 grams) of tuna (in own juice)

      50-120 grams of pine nuts

      2 peppers (for example, yellow and red)

      The preparation sequence

      Noodles in boiling salted water so the. 12 minutes dente simmer, cooking. Drain.

      Arugula and parsley clean, clean water. Peel garlic, mince. hot clean organic lemons in water bowl rub. express all lemons. Arugula, parsley, garlic and oil mash with the hand immersion blender to creamy paste. Lemon zest and stir juice. Salsa to taste. mix half with the noodles.

      Olives and tuna dry. Olive crush coarsely. Pine nuts roasting and leave to cool. Clean peppers, clean water, shred into strips. Mix everything and remaining salsa under the noodles and season.

Fiery Tomato salad with chicken fillet

      Ingredients