Summer Kitchen - Bernhard Long

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for 4-6 meals

      4 chicken fillets so the so the. 150 grams)

      10-12 tablespoons of olive oil

      Salt and coarse ground pepper

      1.2 kg ripe tomatoes (for example shrubs, meat and plum tomatoes, red and yellow cherry tomatoes, green and black tomatoes)

      1 small onion

      1 green pepper

      2 fresh green chillies

      1 bunch of parsley

      6-8 tablespoons white balsamic vinegar

      1-2 splashes Tabasco

      1 pinch of sugar

      The preparation sequence

      pat meat underwater washing and dry. In 2 tablespoons of hot oil on each side sauté 6-7 minutes. Season with salt and pepper. Remove and let cool.

      Clean tomatoes, mince underwater washing and depending on the size in half, chop into four pieces, chop in columns or slices. Onion peel and finely dice. Clean peppers, chop underwater washing and in pieces. chop hot peppers lengthwise in half, clean, chop underwater washing and into fine strips. clean parsley in water, shake dry and finely shred.

      Whisk For the vinaigrette vinegar, salt, pepper, Tabasco and a little sugar. 8-10 tablespoons oil vigorously beat underneath. Prepared salad ingredients and mix vinaigrette, season to taste. Fillets cut and serve it, and bring to the table.

      Serves 4 meals

      Salt and freshly ground pepper

      2 tablespoons + 1 pinch of sugar

      8 tablespoons oil

      250 grams couscous (instant)

      3 carrots

      1 small onion

      60 grams of pine nuts

      2 organic lemons

      1 bunch of parsley

      350 grams of strawberries

      1 ripe avocado (so to the. 250 grams)

      The preparation sequence

      300 milliliters of water with the so. Heat 1/2 teaspoon salt and 1 tablespoon of oil once. Couscous stir, remove from heat or hot plate and covered so the. let soak for 5 minutes. Fluff with a fork.

      Carrot peel, chop underwater washing and cut into small cubes. Peel onion and chop finely. golden brown pine nuts in a frying pan without fat roast. Remove. Heat 1 tablespoon oil in a frying pan. Carrots sauté 2-3 minutes. Onion present and so the. Next fry 2 minutes. With 2 tablespoons of sugar and sprinkle caramelize bright. Remove from heat, season with salt and pepper and let cool.

      hot clean lemon in water, dry and grate the peel. shred lemon in half and squeeze. Lemon zest, juice, salt, pepper and stir 1 pinch of sugar. beat 6 tablespoons of oil underneath.

      clean parsley in water, shake dry, pluck leaves and finely shred. clean strawberries in water, clean, chop small. mince avocado in half, stone, loosen the flesh from the shell and chop small.

      All salad ingredients and lemon vinaigrette mix and infuse something. Again season with salt and pepper and bring to the table.

      Ingredients for 6 meals

      2 zucchini (as to the. 400 grams z.B. grüne and yellow)

      1 large bunch of rocket (as the. 60 grams)

      500 grams of broccoli

      Salt and freshly ground pepper

      2 cloves of garlic

      50 grams almonds skinless

      50 grams Parmesan (piece)

      120 milliliters of good olive oil

      The preparation sequence

      Clean zucchini, planing underwater washing and with a peeler or slicing machine lengthways into thin slices. Clean arugula, chop underwater washing and coarse. Mix zucchini and arugula in a bowl.

      Clean broccoli, divide underwater washing and into small florets. Broccoli in a little boiling salted water so the. 2 minutes simmer, cooking. Broccoli Drain and place in a mixing bowl high.

      Peel garlic and chop coarsely. Almonds mince. Parmesan rub. Put the garlic, almonds and Parmesan to the broccoli. All coarse puree with a hand immersion blender. Oil pour, weiterpürieren here. season heavily with salt and pepper.

      give broccoli pesto over the zucchini salad and mix everything. Season salad with salt and pepper.

      Serves 4 meals

      4 Organic chicken fillets so the so the. 150 grams)

      7 tablespoons of olive oil

      Salt and freshly ground pepper

      1 pinch of sugar

      1 kg ripe apricots

      500g cherry tomatoes

      4 tablespoons white wine vinegar

      1 bunch basil

      150 grams of fresh goat's cheese

      3 tablespoons dark balsamic cream

      The preparation sequence

      pat meat underwater washing and dry. Heat 2 tablespoons oil in a skillet. Meat in it from each side so the. sear 6 minutes and season with salt and pepper. Meanwhile clean apricots in water, crushing into two halves, stone and chop into slices. Tomatoes broken down into two parts under water washing.

      spice vinegar with salt, pepper and 1 pinch of sugar. 5 tablespoons oil vigorously beat underneath. Apricots, tomatoes and vinaigrette mix. Season with salt and pepper.

      clean basil in water, shake dry, pluck off the leaves and fold into the salad. crumble fresh cheese. Meat chop into slices and serve with the salad and bring to the table. With balsamic sauce drizzled arrange on the plate and bring to the table. Serve with ciabatta.

      Serves 8-10 meals

      4 doses as to the 425 milliliters) chickpeas

      2 cans so the 425 milliliters) Kidney Beans

      500 grams of tomato

      1 large (so to the. 650 grams) cucumber

      500 grams Cabanossi sausage

      400 grams feta cheese

      2 bunch parsley

      1 onion

      squeeze of juice from 3-4 lemons

      Salt and freshly ground pepper

      1 pinch of sugar

      150 milliliters Oil

      The preparation sequence

      chickpeas and beans in a large sieve, let dry and underwater washing well. Clean tomatoes in water, clean and chop into pieces. clean cucumber water, clean and dice small. Kabanossi and feta into cubes small. clean parsley in water, shake dry. pluck leaves and until something for embellishing, mince. Peel onion and chop finely.

      All prepared ingredients with beans and peas mix. Citrus juice with salt, pepper and sugar, whisk, beat oil underneath. Vinaigrette and salad mix. taste just before serving and garnish with parsley. Serve with flatbread.

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