Summer Kitchen. Bernhard Long

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СКАЧАТЬ (as Tortiglioni)

      Salt and freshly ground pepper

      200-250 grams of arugula (rocket)

      3 bunch of parsley (as smooth)

      4 cloves garlic

      3 lemons (including 2 Bio)

      1/4 liter of olive oil

      per 1 glass (370 milliliters) green and black olives (pitted)

      3 doses as the 185 grams) of tuna (in own juice)

      50-120 grams of pine nuts

      2 peppers (for example, yellow and red)

      The preparation sequence

      Noodles in boiling salted water so the. 12 minutes dente simmer, cooking. Drain.

      Arugula and parsley clean, clean water. Peel garlic, mince. hot clean organic lemons in water bowl rub. express all lemons. Arugula, parsley, garlic and oil mash with the hand immersion blender to creamy paste. Lemon zest and stir juice. Salsa to taste. mix half with the noodles.

      Olives and tuna dry. Olive crush coarsely. Pine nuts roasting and leave to cool. Clean peppers, clean water, shred into strips. Mix everything and remaining salsa under the noodles and season.

Fiery Tomato salad with chicken fillet

      Ingredients for 4-6 meals

      4 chicken fillets so the so the. 150 grams)

      10-12 tablespoons of olive oil

      Salt and coarse ground pepper

      1.2 kg ripe tomatoes (for example shrubs, meat and plum tomatoes, red and yellow cherry tomatoes, green and black tomatoes)

      1 small onion

      1 green pepper

      2 fresh green chillies

      1 bunch of parsley

      6-8 tablespoons white balsamic vinegar

      1-2 splashes Tabasco

      1 pinch of sugar

      The preparation sequence

      pat meat underwater washing and dry. In 2 tablespoons of hot oil on each side sauté 6-7 minutes. Season with salt and pepper. Remove and let cool.

      Clean tomatoes, mince underwater washing and depending on the size in half, chop into four pieces, chop in columns or slices. Onion peel and finely dice. Clean peppers, chop underwater washing and in pieces. chop hot peppers lengthwise in half, clean, chop underwater washing and into fine strips. clean parsley in water, shake dry and finely shred.

      Whisk For the vinaigrette vinegar, salt, pepper, Tabasco and a little sugar. 8-10 tablespoons oil vigorously beat underneath. Prepared salad ingredients and mix vinaigrette, season to taste. Fillets cut and serve it, and bring to the table.

Couscous salad with avocado and strawberries

      Serves 4 meals

      Salt and freshly ground pepper

      2 tablespoons + 1 pinch of sugar

      8 tablespoons oil

      250 grams couscous (instant)

      3 carrots

      1 small onion

      60 grams of pine nuts

      2 organic lemons

      1 bunch of parsley

      350 grams of strawberries

      1 ripe avocado (so to the. 250 grams)

      The preparation sequence

      300 milliliters of water with the so. Heat 1/2 teaspoon salt and 1 tablespoon of oil once. Couscous stir, remove from heat or hot plate and covered so the. let soak for 5 minutes. Fluff with a fork.

      Carrot peel, chop underwater washing and cut into small cubes. Peel onion and chop finely. golden brown pine nuts in a frying pan without fat roast. Remove. Heat 1 tablespoon oil in a frying pan. Carrots sauté 2-3 minutes. Onion present and so the. Next fry 2 minutes. With 2 tablespoons of sugar and sprinkle caramelize bright. Remove from heat, season with salt and pepper and let cool.

      hot clean lemon in water, dry and grate the peel. shred lemon in half and squeeze. Lemon zest, juice, salt, pepper and stir 1 pinch of sugar. beat 6 tablespoons of oil underneath.

      clean parsley in water, shake dry, pluck leaves and finely shred. clean strawberries in water, clean, chop small. mince avocado in half, stone, loosen the flesh from the shell and chop small.

      All salad ingredients and lemon vinaigrette mix and infuse something. Again season with salt and pepper and bring to the table.

Zucchini salad with broccoli pesto

      Ingredients for 6 meals

      2 zucchini (as to the. 400 grams z.B. grüne and yellow)

      1 large bunch of rocket (as the. 60 grams)

      500 grams of broccoli

      Salt and freshly ground pepper

      2 cloves of garlic

      50 grams almonds skinless

      50 grams Parmesan (piece)

      120 milliliters of good olive oil

      The preparation sequence

      Clean zucchini, planing underwater washing and with a peeler or slicing machine lengthways into thin slices. Clean arugula, chop underwater washing and coarse. Mix zucchini and arugula in a bowl.

      Clean broccoli, divide underwater washing and into small florets. Broccoli in a little boiling salted water so the. 2 minutes simmer, cooking. Broccoli Drain and place in a mixing bowl high.

      Peel garlic and chop coarsely. Almonds mince. Parmesan rub. Put the garlic, almonds and Parmesan to the broccoli. All coarse puree with a hand immersion blender. Oil pour, weiterpürieren here. season heavily with salt and pepper.

      give broccoli pesto over the zucchini salad and mix everything. Season salad with salt and pepper.

Kühlungsborner summer salad with chicken

      Serves 4 meals

      4 Organic chicken fillets so the so the. 150 grams)

      7 tablespoons of olive oil

      Salt СКАЧАТЬ