Summer Kitchen. Bernhard Long

Чтение книги онлайн.

СКАЧАТЬ

      Ingredients for 4-6 meals

      2 cans so the 425 milliliters) large white beans

      1 small (so to the. 200 grams) fennel bulb

      1 red and yellow pepper

      2 red onions

      1 small head Lollo Bionda Salad

      2 bunches arugula

      150 grams of whole milk yogurt

      120 grams of salad mayonnaise

      Salt and freshly ground pepper

      250 grams of mozzarella cheese

      4 sprigs of sage

      10 thin slices prosciutto

      7 tablespoons of olive oil

      4 tablespoons white balsamic vinegar

      1 pinch of sugar

      kitchen paper

      The preparation sequence

      give beans on a sieve, let dry and underwater washing well. Fennel and red pepper Clean, disassemble underwater washing into two parts. All in thin slices or rings crush or slice. Peel the onions and chop or slice into thin rings.

      clean salad, clean water, plucking small and let dry thoroughly. clean rocket in water, clean, leave them to dry. Half with yogurt and mayonnaise puree and season with salt and pepper. allow to dry mozzarella and chop small.

      clean sage in water, pat dry, pluck leaves. 5 ham slices next to each other and half of sage it distribute it put the other slices.

      Each chop ham piece again into two halves. Heat 2 tablespoons oil in a skillet, ham pieces of each side as to the fact that. sauté 1 minute. leave to dry on kitchen paper.

      Vinegar with salt, pepper and sugar whisk. 5 tablespoons oil embezzled in a thin stream. All prepared salad ingredients, mix until arugula sauce and prosciutto chips, with the vinaigrette.

      With the rocket sauce a few splashes cause it and with ham chips and bring to the table. Serve with bread.

Asparagus and mango salad

      Serves 4 meals

      1 kg green asparagus

      Salt and freshly ground pepper

      1 pinch of sugar

      1 ripe mango (as to the. 500 grams)

      2 small red onions

      1 red chilli

      3 Bio-lime

      2 tablespoons white wine vinegar

      6 tablespoons oil

      200 grams of fresh goat's cheese

      The preparation sequence

      Prepare asparagus in boiling salted water for 2-3 minutes simmer, cooking. Deter pouring of cold water and allow to dry.

      Mango peel. Pulp crush the stone into narrow columns. Peel the onions, chop in half and chop into thin strips. Asparagus, mango and onion mix.

      Cleaning For the vinaigrette Chili, cut lengthwise, remove the seeds, chop underwater washing and in very thin rings. Bio-lime hot under water washing and dry. 1 chop into thin slices, the other the cup finely rub. express 2 limes. Vinegar, lime juice, shawls and chili mix. Season with salt, pepper and 1 pinch of sugar. hit oil underneath.

      Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and garnish with lime slices.

Green potato and asparagus salad

      Ingredients for 6 meals

      1.5 kg new potatoes

      6 eggs (size M)

      750 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.

Ciabatta Bread salad with tomatoes, olives and feta

      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 СКАЧАТЬ