Summer Kitchen - Bernhard Long

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grams of green asparagus

      6 shallots

      150 grams of lean smoked bacon

      1-2 tablespoons oil

      120 milliliters of white wine vinegar

      1 teaspoon vegetable stock (instant)

      2-3 tablespoons liquid honey

      3 teaspoons Dijon mustard

      Salt and freshly ground pepper

      2 bunches (as to the. 300 grams) mixed herbs for Frankfurt Green Sauce

      120 grams of salad cream

      120 grams of sour cream

      The preparation sequence

      Thoroughly clean potatoes in water. Covered in boiling water so the. cook for 20 minutes. Meanwhile cook eggs 6-8 minutes awake soft in boiling water.

      Asparagus cut generously underwater washing and woody ends. chop asparagus into small pieces. Potatoes pour cold deterred and eventually peel. shred or chop into four pieces depending on the size in half.

      Shallots Peel and finely dice. Bacon chop into small strips. Heat oil in a large skillet. Bacon crispy fry. Shallots admit sauté. Remove.

      Asparagus in hot cooking fat while turning so the. sauté 5 minutes. Deglaze with vinegar and 1/4 liter of water and heat again. Broth, honey and mustard stir vigorously and season with salt and pepper. add bacon and shallot mix again and all hot under the potatoes mixing How to. let stand for 30 minutes.

      clean now for the sauce herbs in water, shake dry, pluck leaves and finely shred or chop chives in small rings. Salad cream, sour cream and herb mix. Season with salt and pepper.

      Put the herb through the potato and mix everything. Peel eggs, coarsely chop and spread over the potato salad.

      Serves 4 meals

      150 grams Ciabatta bread

      1 red onion

      3 yellow tomatoes

      3 green tomatoes

      120g cherry tomatoes

      1/2 cucumber

      4 tablespoons red wine vinegar

      1/2 teaspoon sugar

      Salt and freshly ground pepper

      4 tablespoons olive oil

      120 grams kalamata olives

      5 teaspoons capers

      200 grams feta cheese

      4 sprigs basil

      The preparation sequence

      tear ciabatta into bite size pieces and heated, preheated oven electric oven: 120 ° C / with fan: 75 ° C) so the. dry for 20 minutes.

      Onion peel, chop in half and crush into fine rings. Clean tomatoes in water, wipe dry. Mince Green and yellow tomatoes in half, remove the stalk. chop tomatoes in columns.

      clean cucumber in water, wipe dry, clean, chop lengthwise into two halves. Each half lengthwise into thirds and chop into small pieces.

      Vinegar, sugar, salt and pepper, embezzled oil. give bread, onion, tomato, cucumber, olives and capers in a bowl, give vinaigrette over it. Salad and refrigerate so the. infuse 20 minutes.

      Feta cubes. clean basil in water, shake dry, pluck leaves and shred into strips. Serve salad in bowls and garnish with feta and basil.

      Serves 4 meals

      1 fresh ciabatta bread (so to the. 500 grams)

      50 grams butter

      300 grams Kassel Salmon

      4-5 tablespoons of oil

      600 grams of colorful peppers

      250 grams of cucumber

      150 grams of radishes (net)

      1 Mini romaine lettuce (so to the. 150 grams)

      1 medium onion

      3 tablespoons white balsamic vinegar vinegar

      Salt and freshly ground pepper

      125 grams Mayonnaise

      80 grams of tomato ketchup

      2 tablespoons milk

      1 tablespoon Worcestershire sauce

      1/2 teaspoon sugar

      The preparation sequence

      From the bread to the center wedge-shaped cut a lid. crushing lid into small cubes. Melt butter in a large frying pan and fry the bread cubes crispy while turning brown. Remove from the frying pan and let cool.

      also shred Kassel into cubes. Heat 2 tablespoons oil in a skillet and fry the Kassel under Apply 4-5 minutes. Also let cool.

      Clean pepper, cucumber, radish and romaine lettuce, let underwater washing and dry. Pepper dice and chop radishes in columns. chop cucumber lengthwise into four pieces and chop into slices. Lettuce into strips crush. Onion peel and dice.

      Vinegar, salt, pepper and onion mix. 2-3 tablespoons of oil misappropriated. Mix pepper, cucumber, radishes, lettuce and Kassel with Bratsatz with the vinaigrette. Fill bread with plenty of salad. give Remaining salad in a bowl.

      Mayonnaise, ketchup and milk mix. Season with Worcestershire sauce, salt, pepper and sugar. Something spread of the cocktail sauce over the salad in the bread and sprinkle with croutons. crush bread into 4 pieces. Miscellaneous sauce and croutons and the remaining salad rich now.

      Ingredients for 6-8 meals

      5 tablespoons balsamic vinegar

      Salt and freshly ground pepper

      1 teaspoon brown sugar

      6 tablespoons good olive oil

      400 grams Mozzarella

      1 kg watermelon

      3 ripe nectarines

      1 large Pflücksalat

      1 bunch mint

      The preparation sequence

      For the vinaigrette vinegar, salt, pepper and so the. 1 teaspoon sugar. hit oil underneath.

      mince mozzarella into pieces. crush melon in columns. Flesh from the shell and chop out solve the cores. shred flesh into pieces. clean nectarines in water, crushing into two halves, stone and chop into slices.

      Clean Pflücksalat, clean water, spin dry and tear into large pieces. clean mint in water, shake dry and pluck leaves. Mix all the prepared salad ingredients with vinaigrette.

      Serves 4 meals

      1 yellow pepper

      1 red bell pepper

      2 zucchini

      2 cloves of garlic

      4 sprigs of rosemary

      4 tablespoons olive oil

      Salt and freshly ground pepper

      8 tablespoons balsamic vinegar

      120 grams of arugula

      125 grams

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