Summer Kitchen. Bernhard Long

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СКАЧАТЬ and freshly ground pepper

      4 tablespoons olive oil

      120 grams kalamata olives

      5 teaspoons capers

      200 grams feta cheese

      4 sprigs basil

      The preparation sequence

      tear ciabatta into bite size pieces and heated, preheated oven electric oven: 120 ° C / with fan: 75 ° C) so the. dry for 20 minutes.

      Onion peel, chop in half and crush into fine rings. Clean tomatoes in water, wipe dry. Mince Green and yellow tomatoes in half, remove the stalk. chop tomatoes in columns.

      clean cucumber in water, wipe dry, clean, chop lengthwise into two halves. Each half lengthwise into thirds and chop into small pieces.

      Vinegar, sugar, salt and pepper, embezzled oil. give bread, onion, tomato, cucumber, olives and capers in a bowl, give vinaigrette over it. Salad and refrigerate so the. infuse 20 minutes.

      Feta cubes. clean basil in water, shake dry, pluck leaves and shred into strips. Serve salad in bowls and garnish with feta and basil.

Mixed salad in ciabatta bread

      Serves 4 meals

      1 fresh ciabatta bread (so to the. 500 grams)

      50 grams butter

      300 grams Kassel Salmon

      4-5 tablespoons of oil

      600 grams of colorful peppers

      250 grams of cucumber

      150 grams of radishes (net)

      1 Mini romaine lettuce (so to the. 150 grams)

      1 medium onion

      3 tablespoons white balsamic vinegar vinegar

      Salt and freshly ground pepper

      125 grams Mayonnaise

      80 grams of tomato ketchup

      2 tablespoons milk

      1 tablespoon Worcestershire sauce

      1/2 teaspoon sugar

      The preparation sequence

      From the bread to the center wedge-shaped cut a lid. crushing lid into small cubes. Melt butter in a large frying pan and fry the bread cubes crispy while turning brown. Remove from the frying pan and let cool.

      also shred Kassel into cubes. Heat 2 tablespoons oil in a skillet and fry the Kassel under Apply 4-5 minutes. Also let cool.

      Clean pepper, cucumber, radish and romaine lettuce, let underwater washing and dry. Pepper dice and chop radishes in columns. chop cucumber lengthwise into four pieces and chop into slices. Lettuce into strips crush. Onion peel and dice.

      Vinegar, salt, pepper and onion mix. 2-3 tablespoons of oil misappropriated. Mix pepper, cucumber, radishes, lettuce and Kassel with Bratsatz with the vinaigrette. Fill bread with plenty of salad. give Remaining salad in a bowl.

      Mayonnaise, ketchup and milk mix. Season with Worcestershire sauce, salt, pepper and sugar. Something spread of the cocktail sauce over the salad in the bread and sprinkle with croutons. crush bread into 4 pieces. Miscellaneous sauce and croutons and the remaining salad rich now.

Fresh mozzarella and melon salad

      Ingredients for 6-8 meals

      5 tablespoons balsamic vinegar

      Salt and freshly ground pepper

      1 teaspoon brown sugar

      6 tablespoons good olive oil

      400 grams Mozzarella

      1 kg watermelon

      3 ripe nectarines

      1 large Pflücksalat

      1 bunch mint

      The preparation sequence

      For the vinaigrette vinegar, salt, pepper and so the. 1 teaspoon sugar. hit oil underneath.

      mince mozzarella into pieces. crush melon in columns. Flesh from the shell and chop out solve the cores. shred flesh into pieces. clean nectarines in water, crushing into two halves, stone and chop into slices.

      Clean Pflücksalat, clean water, spin dry and tear into large pieces. clean mint in water, shake dry and pluck leaves. Mix all the prepared salad ingredients with vinaigrette.

Pepper and courgette salad with mozzarella and dried beef

      Serves 4 meals

      1 yellow pepper

      1 red bell pepper

      2 zucchini

      2 cloves of garlic

      4 sprigs of rosemary

      4 tablespoons olive oil

      Salt and freshly ground pepper

      8 tablespoons balsamic vinegar

      120 grams of arugula

      125 grams of mozzarella cheese

      16 slices (as the. 50 grams) Bündnerfleisch

      The preparation sequence

      Clean peppers, chop underwater washing and in strips. Clean zucchini in water, clean and chop into slices. Peel garlic and chop coarsely. clean rosemary in water, shake dry.

      Heat 2 tablespoons oil in a skillet and zucchini so therein said. sauté 3 minutes, turning. Half fry garlic and rosemary. Season with salt and pepper.

      Deglaze with 4 tablespoons of vinegar. Zucchini remove, wipe skillet and repeat the process with paprika.

      clean rocket in water, clean, shake dry. Mozzarella teasing. Sautéed vegetables, arugula, mozzarella and dried meat dish and bring to the table.

Orzo salad on Mecklenburg Art

      Ingredients for 6 meals

      300 grams Orzo pasta (also orzo or Manestra or Risoni or noodle rice)

      1 cucumber

      2 red peppers

      1 onion

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