Summer Kitchen - Bernhard Long

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wooden skewers

      The preparation sequence

      pat herbs underwater washing and dry. Parsley mince, chop chives in small rings. Sage leaves pluck from the stems. Peel garlic and press through a garlic press. Mix parsley, chives, thyme, garlic and oil. Mince feta and salami in each 12 cubes. Tomato underwater washing and allow to dry.

      Each 1 cheese cubes, salami cubes 1, 1 cherry tomato and 12 sage leaves on each skewer stuck 1. place skewers on a deep plate, distribute herbal oil mixture over it. Skewers turn it so the. let soak for 1 hour. Until ready to serve covered in a cool place. Something grind fresh pepper over it.

      No good party without good food. The hit at any buffet are delicious canapes. The imagination knows no limits when programming. As Schnittchen base suitable small slices of bread of all kinds, polenta cakes or pastry. The sandwiches flooring offers endless possibilities - whether classic topping of cheese, ham and egg or extra tasty topped with raw tuna, scallops or avocado cream - all these sandwiches. So not like ran to sandwiches prove.

      Serves 8

      120 grams of cooked Pandalus borealis (refrigerated)

      1/2 bunch of dill

      1 tablespoon citrus juice

      35 grams baby spinach leaves

      4 slices of sandwich toast

      4 tablespoons butter

      200 grams of smoked salmon, sliced

      8 teaspoons horseradish (glass)

      to decorate small lemon wedges

      The preparation sequence

      let shrimp underwater washing and dry. clean Dill in water, shake dry. Flags and pluck up on something to decorate, finely shred. Mix shrimp with citrus juice and dill. Spinach underwater washing and allow to dry well. diagonally crush bread slices in half, brush with butter.

      Salmon into wide strips mince, mix with the shrimp. Distribute spinach on the loaves. give salmon and prawn mixture on top. The 1 teaspoon horseradish on set. Garnish with lemon wedges and dill beiseitegelegtem.

      Serves 4 meals

      2 chicken fillets

      1 teaspoon oil

      Salt and freshly ground pepper

      1 bunch of rocket (arugula)

      120g cherry tomatoes

      1 clove of garlic

      5 tablespoons of cream yogurt

      3 tablespoons Sylter salad cream (eg.B. of Thomy)

      3 tablespoons black olives (sliced)

      4 large slices rye bread

      The preparation sequence

      clean meat in water, pat dry, small cubes. Fry in hot oil around 4-5 minutes, season with salt and pepper. Clean arugula, clean water, allow to dry and chop. Tomato underwater washing and crushing into four pieces.

      Peel garlic, finely shred. Mix with yogurt and salad cream. Season with salt and pepper. Mix the prepared ingredients and olive with yogurt sauce. toasting bread in the toaster. spread chicken salad on the bread.

      Serves 4 piece (starter rings diameter 8 cm)

      2-3 carrots

      2 small zucchini

      1 bunch radishes

      50 grams Crispbread

      50 grams butter

      2 sheets of gelatin

      200 grams of low-fat cream cheese

      150 milliliters of milk

      Salt and freshly ground pepper

      3 teaspoons breadcrumbs

      1 egg (size M)

      to decorate 1/4 Beet Gartenkresse

      Cling film

      The preparation sequence

      Carrots, peel and clean water. Clean zucchini and radishes and clean water. Prepared vegetables finely grate and mix separately isolated in bowls each with 1/4 teaspoon salt.

      Crispbread chop finely. Melt the butter, mix with crispbread. A small flat plate or a small board moisten. Film it lay flat. (So to. 8 centimeters in diameter) on place 4 starter rings. distribute crispbread crumbs in the rings and press firmly chill.

      Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables in succession on a screen expressing. again using express vegetables of kitchen paper, give back to the bowls. Vegetables with 1 teaspoon Mix breadcrumbs.

      Gelatin express dissolve. give 2-3 tablespoons cream cheese into the gelatin. Stir gelatin mass under the rest of the cream. give each 1-2 tablespoons cream on the crumbs floors, so the. 10 minutes chill. distribute radishes in a thin layer on it, give 2-3 tablespoons cream on it, so the. 10 minutes chill. with übrigem vegetables Repeat procedure, thereby conclude with a layer of cream. Tart as the. Refrigerate for 2 hours make.

      To serve egg as the. boil for 10 minutes in boiling water hard, rinse with cold water, peel and chop into slices. garnished with sliced egg and cress Serve tarts on the plate and bring to the table.

      Ingredients for 8 meals

      12 dried and pitted dates

      120 grams of walnut kernels

      250 grams flatbread

      250 grams of creamy feta

      8 teaspoon of liquid honey

      8 teaspoons of olive oil

      4 sprigs thyme

      Finish cutting baking paper

      The preparation sequence

      Preheat oven electric oven: 225°C / with convection: 200°C). Line a baking sheet cake with ready blank parchment paper. Datteln chop into slices. Nüsse coarsely chop. Bread in the so. 24 slices (so to. 1/2 centimeters thick) crush.

      Bread slices with feta Brush and place on the baking sheet cake. Sprinkle with dates and nuts. With honey and a few drops of oil on it.

      In hot oven tube bake 3-5 minutes. Thyme clean water, shake dry and strip leaves from the stems. ready-baked bread with thyme Sprinkle.

      Ingredients for 18 pieces

      2 cans (185 grams) of tuna loins without oil

      120 grams of capers

      1 small onion

      5 stems of parsley

      120 grams of sour cream

      Salt and freshly ground pepper

      1 small red bell pepper

      8-10 discs (so to ½ centimeter. Thin) white bread

      8-10 slices of roast beef sliced

      8-10 thin slices sliced turkey breast

      to decorate capers

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