Summer Kitchen. Bernhard Long

preparation sequence

      allow to dry tuna and capers. Peel the onion, dice. clean parsley in water, shake dry and chop. Tuna, 2/3 capers, onion, parsley and sour cream puree Hand Blender with the hand. Season with pepper and salt.

      Clean peppers, dice under water Wash and finely. Stir with the remaining capers under the tuna cream. From white bread and cold cuts respectively to the. (So to. 5 cm in diameter) cut out 18 circles.

      Half of bread with roast beef, the other show with turkey breast. Fill cream into a piping bag with Lochtülle. On half of the bread so the. 3/4 of the cream splash. Rest finished it, put bread. Garnish with remaining cream and capers.

Bread chocolates with sheep's cheese filling

      Ingredients for 4 meals (24 pieces)

      1/2 bunch flat-leaf parsley

      1 glass (340 grams) grilled peppers in brine

      1 package (180 grams) feta light

      4 slices (as the. 40 grams) of protein bread

      12 thin slices (10 grams) Katenschinken

      4 tomatoes

      1 tablespoon + 1 teaspoon olive oil

      Salt and freshly ground pepper

      The preparation sequence

      clean parsley in water, pluck leaves. Some set aside for the salsa. allow to dry peppers. 120 grams of peppers for salsa aside. Feta cheese, bread and peppers in 24 equal-sized rectangles (so to. 1.5 x 6 cm) crush. Bread with cheese, parsley and paprika prove. Mince ham lengthwise in half and the pieces of bread wrap in each half slice.

      Clean For the salsa tomato in water, chop into four pieces, remove core and dice the flesh. Miscellaneous peppers into cubes. Parsley mince finely. Parsley, tomatoes and peppers mix with 1 tablespoon of olive oil. Season with salt and pepper.

      Heat 1 teaspoon oil in a nonstick skillet. Bread chocolates therein Wenden so to. Fry for 2 minutes at medium heat. Remove from the skillet and allow to dry. Bread pralines on a serving dish and bring to the table. Salsa rich now.

Tuna tartare on pumpernickel with lime salsa

      Ingredients for 15 pieces

      250 grams of tuna fillet

      2 cloves of garlic

      3 shallots (30 grams)

      3 teaspoons olive oil

      Salt and freshly ground pepper

      1 organic lime (juice)

      10 chives

      2 tomatoes

      1 lime

      15 slices Party Pumpernickel

      The preparation sequence

      Tuna mince underwater washing and in very small pieces. Peel garlic and shallots, chop into very small pieces and give each half for tuna. 2 teaspoons oil admit with 1 teaspoon lime juice, salt and pepper to taste. 5 chives in very thin rings and chop give half to Tatar.

      Clean For the salsa tomato in water, clean, shred into four pieces and remove the seeds. shred flesh into small cubes. Miscellaneous garlic and shallots with 1 teaspoon oil, lime juice and chopped chives übrigem mix. Diced tomatoes, up to 1 teaspoon, add to the salsa.

      Lime peel so that the white skin is completely removed. detach fillets with a sharp knife between the separating skins and give up some to decorate, to salsa. Season with salt and pepper.

      Tatar havoc on pumpernickel and bring to the table. Garnish with diced tomatoes, lime fillets and chives. Fill salsa in a bowl and serve at the Pumpernickel canapes on the plate and bring to the table.

Beef strips on polenta thalers with yogurt and garlic dip

      Serves 20

      250 milliliters of milk

      50 grams of butter (or margarine)

      150 grams of polenta (cornmeal)

      2 rump steak (so to the. 180 grams)

      Salt and freshly ground pepper

      1 tablespoon oil

      6-7 stalks of thyme

      4 cloves garlic

      200 grams of whole milk yogurt

      6 cherry tomatoes

      alufoil

      The preparation sequence

      Heat milk, 250 milliliters of water, 1 teaspoon of salt and 50 grams of fat once. Polenta Stir and let soak for 10 minutes. let Still hot to 1/3 of a lined with finished cut baking paper baking tray (32 x 39 centimeters) Delete and cool.

      clean meat in water, pat dry and season with salt and pepper. Heat oil in a frying pan, meat so therein said. sauté 5 minutes. Thyme clean water, pat dry and coarse plucking. turn the meat, 1 teaspoon thyme and cook another 5 minutes. Remove the meat, wrap in aluminum foil and let it rest.

      Peel Meanwhile garlic, mince 1 clove into thin slices, chop remaining very fine. give chopped garlic to the yogurt, mix and season with salt and pepper.

      Clean cherry tomatoes in water, up to 1-2 to decorate mince in per 6 columns. (So to. 5 cm in diameter) cut out from the polenta 20 circles. mince meat into thin slices and arrange on the polenta thalers and bring to the table. Dispense 1/2 teaspoon garlic dip the meat slices, garnish with tomato and thyme column tips.

      Others cherry tomatoes crosswise cut deep, squeeze slightly at the bottom. Polenta and cherry tomatoes on a platter and bring to the table. Yoghurt garnish with garlic slices, cherry tomatoes and thyme columns.

Puff pastry slices with avocado and wasabi cream and salmon

      Ingredients for 13 pieces

      1 package (270 grams) fresh butter puff pastry (ready to bake rolled rectangular on ready blank parchment paper so the. 42 x 24 centimeters)

      1 egg yolk (size M)

      1 clove of garlic

      1 avocado (so to the. 200 grams)

      2 teaspoon citrus juice

      1 tablespoon oil

      2 tablespoons whole milk yogurt

      2 teaspoons wasabi (glass)

      Salt and freshly ground pepper

      1 pinch of sugar

      1 small bunch of arugula

      125 grams of smoked salmon

      5-6 tablespoons soy sauce

      The preparation sequence

      take puff 5-10 minutes prior to processing from the refrigerator and let it rest. Unroll dough on the finished blank parchment paper, long-thirds and chop in each 9 strips. 13 strips thin brush with water and with 1 strip show (1 strip is left, possibly mitverarbeiten).

      Whisk egg yolks and 2 tablespoons water. Dough so Brush and place on a lined finish cutting cake baking paper baking sheet. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / gas in: let knob to position 3) finished baking, remove and let cool 8-10 minutes brown.

      Peel and mince garlic. mince avocado in half, detach core, remove bowl from the pulp. Avocado, garlic, lemon juice and oil purée. Yogurt and wasabi stir. Season with salt, pepper and sugar.

      Clean arugula, let underwater washing and dry. Salmon into strips crush. Puff pastry slices with avocado cream Brush and top with arugula and salmon. Serve Puff pastry