Summer Kitchen. Bernhard Long

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СКАЧАТЬ tablespoons fruit vinegar

      120 milliliters of milk

      200 grams of cheddar cheese (piece)

      2 cans so the 425 milliliters) kidney beans

      1 can (425 ml) corn kernels

      4 tablespoons tomato chili sauce "Texicana Salsa" (bottle)

      500 grams Strauchtomaten

      1 ripe avocado

      2 tablespoons lime juice

      1 dash Tabasco

      1 small iceberg lettuce

      75 grams Tortilla Chips

      The preparation sequence

      Clean chicken fillet in water, pat dry. Season with salt, pepper and paprika. In the hot oil all around so the. Sauté 10 minutes. Let cool down.

      Sour Cream, vinegar and milk until smooth. Season with salt and pepper. Cheese rub coarse. Beans and corn rinse and allow to dry. Both mix with tomato and chili sauce.

      Tomato underwater washing and dice. mince avocado in half, stone, loose flesh from the peel and dice. Instant mix with tomato and lime juice. Season with salt and Tabasco.

      clean salad, shred underwater washing and in strips. shred chicken into slices. Prepared ingredients in a large glass bowl layers, while each layer with sour cream dressing a few splashes on it. Mind. 6 hours or refrigerate overnight. Before serving, sprinkle with chips.

Layer salad with Parma ham, radishes and beetroot sprouts

      Serves 4 meals

      1 teaspoon + 5 tablespoons good oil

      10 slices of Parma ham

      150 grams of seedless grapes (for example, green and blue)

      2 tablespoons walnut kernels

      2 Mini-Romans salads

      3 tablespoons white balsamic vinegar

      4 teaspoons Feigensenf

      Salt and freshly ground pepper

      1 pinch of sugar

      200 grams Tête-de-Moine cheese into florets (from the cheese counter)

      15 grams of mixed sprouts (for example, radishes and beetroot sprouts)

      The preparation sequence

      and sprinkle Heat a skillet with 1 teaspoon oil. Ham slices fry crispy on each side. Removing, allow to dry on paper towels.

      clean grapes in water, pat dry combination of two words. Nuts chop coarsely. Romaine lettuce clean, clean water, spin dry and shred into strips. break ham into bite size pieces.

      For the vinaigrette vinegar, mustard, salt, pepper and 1 pinch of sugar mix, 5 tablespoons of oil beat underneath.

      For the layer salad alternately romaine lettuce, cheese florets, grapes, nuts and ham layers on four plates or in small glass bowls. Between each layer a little vinaigrette drizzle so the. let soak 30 minutes cold.

      read sprouts, clean water, allow to dry and place on the salad.

Layer salad with steak strips

      Serves 4 meals

      3 beef steaks so the so the. 200 grams)

      7 tablespoons sunflower oil

      Salt and freshly ground pepper

      50 grams of pine nuts

      4 slices of toast

      2 tablespoons olive oil

      2 cloves of garlic

      5 tablespoons white wine vinegar

      1 teaspoon mustard

      200 grams feta cheese

      200 grams of dried soft tomatoes

      200 grams of romaine lettuce hearts

      120g baby spinach

      alufoil

      The preparation sequence

      Meat dry. Heat 2 tablespoons of sunflower oil in a frying pan. Steaks in from each side so the. sauté 3 minutes vigorously, season with salt and pepper, remove, wrap in foil and let it rest.

      toasting pine nuts in a frying pan without fat until golden brown, remove and let cool. entrinden bread and chop into cubes. Heat olive oil in a frying pan. Cube is golden brown roast over medium heat. Remove and let cool.

      Meanwhile, peel the garlic and chop finely. Vinegar, mustard, garlic, salt and pepper. 5 tablespoons sunflower oil embezzled.

      Feta into cubes chop, chop tomatoes small. Romaine lettuce clean, hurl underwater washing and dry. read spinach, hurl underwater washing and dry. taking steaks from the foil and crush into strips.

      Lettuce, feta, tomatoes, pine nuts, meat and spinach layers in a bowl. Top with vinaigrette and sprinkle croutons about.

Apple and carrot salad layer

      Ingredients for 10-12 meals

      1 Perennial celery (as to the. 400 grams)

      500 grams of carrots

      3 apples (eg.B. Cox Orange as the. 600 grams)

      Juice of 2 lemons

      Salt and freshly ground pepper

      9 tablespoons oil

      1 bunch of chives

      500 grams of sour cream

      250 grams Mayonnaise

      120 grams hazelnut Papers

      The preparation sequence

      Clean or peel celery and carrot, clean water. Mince celery into very fine slices. Carrots grate coarsely. Peel, core and grate coarsely also apples.

      Apples, carrots and celery isolated a bowl in each. Season with each 3 tablespoons citrus juice, salt and pepper. The 3 tablespoons oil stir.

      chop chives underwater washing and in small rings. Sour cream and mayonnaise until smooth. Add salt, pepper and so the. 3 tablespoons citrus juice to taste.

      Apples, carrots and celery in twelve glasses СКАЧАТЬ