Summer Kitchen - Bernhard Long

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and mascarpone cream Serve in four bowls, in each case with some sauce, a few drops of it. Decorate with Schokolöckchen and mint.

      Serves 4 meals

      500 grams of mixed berries (for example, red currants, strawberries, blueberries and raspberries)

      2 peaches

      1 lime

      1 packet Bourbon vanilla sugar

      1/4 liter of cold milk

      1 packet vanilla sauce powder (for 1/4 liter of milk - without cooking)

      200 grams mascarpone

      The preparation sequence

      read berries, let gently under water washing and dry. stripes currants with a fork by the racemes. chop strawberries into four pieces. crosswise carve peaches with boiling water, cold scare and hides. chop peaches in half, stone and chop into pieces. express lime. Mix fruit with lime juice and vanilla sugar.

      Pour milk into a high mixing bowl. add powdered sauces and with a whisk so the. 1 minute stir vigorously so the. 10 minutes chill. Stir mascarpone with the vanilla sauce.

      Serve fruit salad with vanilla mascarpone cream in four bowls and arrange on a plate and bring to the table.

      Ingredients for 6 meals

      500 grams of strawberries

      2 medium bananas

      2-3 tablespoons citrus juice

      2 tablespoons + 50 grams of sugar

      125 grams Whipped Cream

      120 grams of dark chocolate

      125 grams of soft butter

      1 tsp vanilla

      Pinch of salt

      3 eggs (size M)

      50 grams + 200 grams Spelt flour (Type 630)

      1 slightly heaped teaspoon baking powder

      500 grams of whole milk yogurt

      1/8 liter of milk

      Oil for the waffle iron

      The preparation sequence

      short clean strawberries in water, allow to dry and clean. shred or chop into four pieces depending on the size in half. Banana peel, chop into slices and mix with citrus juice. Strawberries and 2 tablespoons sugar Add and mix everything. warm chocolate sauce for cream in a saucepan, cooking kettle or other vessel. break chocolate into pieces and melt in the cream while stirring, keep warm.

      Butter, 50 grams of sugar, vanilla sugar and 1 pinch of salt until creamy with the whisk of the hand mixer. Eggs and 50 grams of flour stir. 200 grams of flour and baking powder, stir with 150 grams of yogurt and milk.

      A heart waffle iron heat and with little oil streak as the. Add 3 tablespoons batter onto the center of the waffle iron and some elapse so the. 2 minutes until golden brown bake. Removing and bake out the remaining dough 5 more waffles. Finished waffles in the hot oven tube (so to. 50°C) keep warm.

      Serve waffles with fruit salad and yogurt übrigem and bring to the table. With chocolate sauce, a few drops of dish it and immediately on the plate and bring to the table.

      Serves 4 meals

      50 grams of sugar

      30 grams of oatmeal

      1 lime

      200 grams of raspberries

      800 grams of apricots

      3-4 tablespoons honey

      150 grams of whole milk yogurt

      30 grams of powdered sugar

      some aluminum foil

      The preparation sequence

      50 grams of sugar caramelise until golden brown in a frying pan. give oatmeal in the caramel. emphasize oatmeal brittle on aluminum foil, leave to cool.

      rub lime hot under water washing and dry. Lime peel pull the zester, finely shred. crush lime in half and squeeze.

      Raspberries picked. Mince half of the raspberries into two halves. clean apricots in water, crushing into two halves, stone and chop into slices. Apricots and raspberries with 3 tablespoons lime juice and honey as to the. marinate 5 minutes.

      Meanwhile yogurt with the remaining lime juice, shawls and stir powdered sugar. Brittle crumble coarsely. give apricot wedges and raspberries in a bowl and sprinkle with oatmeal brittle. Given the lime yogurt rich.

      Ingredients for 2 meals

      4 baby pineapple

      2 ripe kiwi

      1/4 cantaloupe melon

      75 grams currants

      1 hazelnut big piece of fresh ginger

      4 sprigs mint

      1/2 -1 teaspoon eucalyptus honey

      2 protein (size S)

      75 grams of sugar

      The preparation sequence

      From the baby pineapple respectively cut the top quarter. Pulp solve with a melon baller from pineapple and chop small. Peel kiwis and chop into small cubes. Melon peel, remove seeds and pulp into small cubes. clean currants in water, shake dry and pluck the berries of the panicles.

      Ginger, peel and finely grate. clean mint in water, shake dry and chop the leaves of 2 stalks into thin strips. Fruits, ginger, honey and mint mix.

      fill fruit in the hollowed baby pineapple. Egg whites beat, let it sprinkle sugar. Continue beating until the sugar has dissolved. give egg whites as a cap on the fruit and in the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. bake 10 minutes. Removing, decorate with mint leaves, immediately arrange on the plate and bring to the table.

      Serves 4 meals

      1 half papaya (as to the. 200 grams)

      1 small mango (as to the. 300 grams)

      125 grams Physalis

      1 medium pineapple (700 grams)

      1 Kiwi

      1 lime

      3 tablespoons cane sugar

      3 tablespoons grated coconut wide

      150 grams of coconut yoghurt

      2 tablespoons milk (1.5% fat)

      The preparation sequence

      Peel papaya and remove the seeds, peel mango and pulp crush the stone. Both chop fruit into bite size pieces.

      Physalis solve each of the parchment skins, disassemble underwater washing into two parts.

      Peel pineapple, chop into four pieces, the stalk cut out. shred flesh into bite-size pieces.

      Peel kiwi and chop into pieces. crush lime in two halves, express and measure 2-3 tablespoons juice. All pieces of fruit with lime juice and sugar mix, leave to soak for 20 minutes.

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