Summer Kitchen - Bernhard Long

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and soy sauce before serving with a few splashes on it.

      Serves 4 meals

      1 small onion

      1 tablespoon flour

      2 tablespoons olive oil

      1 pinch of salt

      4 slices bacon (bacon)

      4 small slices of olive or brown bread

      8 pickled in olive oil Sardines

      The preparation sequence

      Onion peel and chop into thin rings. in flour and fry in hot olive oil ausfertigbacken golden yellow. With salt and then, let dry thoroughly on paper towels. Bacon fry crisp in the dripping.

      Also let dry. Then fry the bread slices in the frying fat per page crispy. Slices of bread with 1 slice of bacon, 2 sardines and some fried onions prove. If desired, with a little pesto, a few drops of it.

      Serves 4 meals

      1 stalk celery

      1 small apple

      1 tablespoon citrus juice

      1 bunch of chives

      200 grams Mayonnaise

      1-2 teaspoons curry powder

      Salt and freshly ground pepper

      1 pinch of sugar

      1 small head iceberg lettuce

      12 slices of sandwich toast

      250 grams of French rosé ham

      wooden skewers

      The preparation sequence

      Clean celery, dice under water Wash and finely. clean apple in water, coarsely grind out the seeds and mix immediately with citrus juice. clean chives in water, shake dry, chop in rolls. Celery, chives, apple mixture, mayonnaise and 1 teaspoon curry powder mix, salt, pepper, curry powder and sugar to taste spicy.

      clean salad, clean water, possibly crushing into two halves, leaves solve individually from the head. Press 24 sheets flat. 4 smaller leaves as "shells" to set aside for serving. use moreover salad otherwise. 8 slices of toast each with 1/2 tablespoon of apple cream Brush, each be assigned 1/8 of the ham and each 3 lettuce leaves.

      The 2 slices of toast took superimpose, each be assigned 1 Blank Underlined toast. Each sandwich diagonally at the 4 corners are stuck with wooden skewers. Mince edges of the sandwiches, mince sandwiches into four pieces, arrange and bring to the table. Others cream in the blade shells inflict enough to do so.

      Serves 4 meals

      4 slices (22 grams) Brioche Sandwich

      4 kitchen finished plastered scallops (as the. 22 grams)

      20 grams baby lettuce mix (z. B. lamb's lettuce, beetroot leaves, arugula, spinach)

      4 slices (so to. 8 grams) Serrano ham

      3 tablespoons oil

      15 grams butter

      Salt and freshly ground pepper

      The preparation sequence

      For each sandwich with a dessert ring (6 cm diameter) Cut out 1 ring. Clean mussels in water, pat dry. clean salad, leave under water and dry washing well. Mince ham slices in half and leave in a frying pan without fat, take out. Heat 1 tablespoon oil in a frying pan. Add Briochetaler and fry golden brown on both sides, remove it.

      Frying pan with kitchen paper wipe. Heat 1 tablespoon oil and butter in a frying pan. Mussels in from each side so the. sauté 2 minutes. Season with salt and pepper. 1 tablespoon of oil heat in another frying pan. open eggs and pour in gently. Sauté over low heat 1 1 / 2-2 minutes. Season with salt and pepper.

      The one Briochetaler, 2 pieces of ham, some lettuce leaves, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with lettuce.

      Serves 4 meals

      2 large ripe tomatoes

      1 clove of garlic

      salt and pepper

      2 slices of serrano ham

      4 anchovy fillets (glass)

      8-10 kalamata olives

      50 grams Manchego (piece)

      3 tablespoons olive oil

      2 large slices of brown bread (so to the. 120 grams)

      The preparation sequence

      Clean tomatoes in water, chop into chunks and puree with the hand immersion blender. Peel garlic, finely chop and stir. Season with a little salt and pepper.

      Ham slices in half lengthwise. Anchovies rinse and pat dry. Olive stone and coarsely chop. planing cheese with a peeler into thin chips.

      Heat oil in a frying pan. Bread slices in roast until golden brown on each side, remove it. Brush with Tomato. Each bread into 6 strips (so to. 3 centimeters wide) crush.

      The 4 bread strips with ham, anchovies or cheese show. Anchovy bread sprinkle with olives. Bread on the plate serving plus a good olive oil and sea salt rich.

      Outside crispy, filled inside tasty: Dumplings are a delicious snack between meals or on the party buffet. The internationally popular dumplings are called empanadas, wontons, Dim Sum, Pita or samosas. Dumplings are bake puff, yeast dough, Quark-oil dough, pasta dough or phyllo dough. When filling the dumplings imagination knows no limits: meat, fish, vegetables of all kinds, olive, egg, cream cheese - enters what tastes!

      Ingredients for 12-16 pieces

      375 grams + some flour

      Salt and freshly ground pepper

      1 teaspoon cumin seeds

      1 teaspoon apple cider vinegar

      120 grams of red lentils

      1 small mango

      1 small leek

      1 chilli

      4-5 stalks coriander

      1 tablespoon oil

      200 grams of sour cream

      1.5 kg vegetable fat for frying

      Cling film

      The preparation sequence

      For the dough 375 grams of flour, so the. process 1 teaspoon salt, cumin, 1/4 liter of cold water and vinegar to the dough hook of the hand mixer until smooth and with foil cover as the. let stand at room temperature for 15 minutes.

      so give the For the filling lentils in boiling water. Simmer 10 minutes, allow to dry cooking. Mango peel. The pulp from the stone crushing and finely dice. clean leeks, along chop in half, shred underwater washing and in half rings. clean chili, clean water, along chop in half, remove seeds and chop. clean coriander in water, shake dry and chop coarsely.

      Heat 1 tablespoon oil in a skillet. Leek, chilli and lentils so therein said. sauté 2 minutes. Add mango and coriander half. Season with salt and pepper. Let cool down. stir together the sour cream dip and remaining coriander.

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