Summer Kitchen. Bernhard Long

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      4 sprigs mint

      1/2 -1 teaspoon eucalyptus honey

      2 protein (size S)

      75 grams of sugar

      The preparation sequence

      From the baby pineapple respectively cut the top quarter. Pulp solve with a melon baller from pineapple and chop small. Peel kiwis and chop into small cubes. Melon peel, remove seeds and pulp into small cubes. clean currants in water, shake dry and pluck the berries of the panicles.

      Ginger, peel and finely grate. clean mint in water, shake dry and chop the leaves of 2 stalks into thin strips. Fruits, ginger, honey and mint mix.

      fill fruit in the hollowed baby pineapple. Egg whites beat, let it sprinkle sugar. Continue beating until the sugar has dissolved. give egg whites as a cap on the fruit and in the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. bake 10 minutes. Removing, decorate with mint leaves, immediately arrange on the plate and bring to the table.

Tropical fruit salad with coconut yoghurt

      Serves 4 meals

      1 half papaya (as to the. 200 grams)

      1 small mango (as to the. 300 grams)

      125 grams Physalis

      1 medium pineapple (700 grams)

      1 Kiwi

      1 lime

      3 tablespoons cane sugar

      3 tablespoons grated coconut wide

      150 grams of coconut yoghurt

      2 tablespoons milk (1.5% fat)

      The preparation sequence

      Peel papaya and remove the seeds, peel mango and pulp crush the stone. Both chop fruit into bite size pieces.

      Physalis solve each of the parchment skins, disassemble underwater washing into two parts.

      Peel pineapple, chop into four pieces, the stalk cut out. shred flesh into bite-size pieces.

      Peel kiwi and chop into pieces. crush lime in two halves, express and measure 2-3 tablespoons juice. All pieces of fruit with lime juice and sugar mix, leave to soak for 20 minutes.

      Grated coconut roasted in a skillet light brown without fat.

      beat just before serving coconut yoghurt and milk froth with the churning of the hand mixer or a whisk.

      distribute coconut sauce over the salad and sprinkle with the toasted coconut.

Colorful fruit salad with elderflower yoghurt

      Serves 4 meals

      250 grams of strawberries

      2 nectarines (125 grams)

      1 banana (150 grams)

      125 grams of blueberries

      250 grams of yogurt (1.5% fat)

      3 tablespoons elderflower syrup (homemade or purchased)

      The preparation sequence

      Carefully clean strawberries in a bowl with cold water in water, remove and allow to dry on paper towels. Then clean and chop into four pieces.

      clean nectarines in water, wipe dry, chop in half and stone. shred flesh into thin columns.

      Carefully clean blueberries in a bowl with cold water in water, remove and allow to dry on paper towels.

      Banana peel, chop in half lengthwise and chop into slices. enter with strawberries, nectarines and blueberries in a bowl and mix gently.

      Yogurt and elderflower syrup in a small bowl until smooth and serve the fruit salad on the plate and bring to the table.

Exotic fruit salad with piña colada granita

      Ingredients for 6 meals

      120 grams of cane sugar

      2 limes

      400 milliliters of coconut milk (9% fat)

      150 milliliters of pineapple juice

      1 mango (as to the. 400 grams)

      1 pineapple (so to. 1 kg)

      1 small papaya (as to the. 300 grams)

      2 Tamarillos (tree tomato)

      2 tablespoons dark rum as desired (also non-alcoholic rum)

      The preparation sequence

      Heat sugar with 120 milliliters of water once. cook 1 minute bubbly and then allow to cool completely. crush lime in half and squeeze.

      Coconut milk, sugar syrup, 2 tablespoons lime juice and pineapple juice mix.

      The milk mixture into a shallow baking dish or bowl and pour for as the. place in the freezer for 4 hours. Once it starts to freeze at the edges, stir every 15 to 30 minutes of vigorous with a fork. Keep until use in the freezer.

      Peel mango, chop flesh sliced from the stone and coarsely chop. Pineapple peel. chop into four pieces and remove the stalk; Pulp also roughly chop.

      Papaya Peel, chop in half, remove seeds and coarsely chop. Tamarillos Peel and chop in columns.

      2 tablespoons lime juice possibly mix with the rum and mix with the fruit in a bowl. let stand for 30 minutes. Serve fruit salad with ice (Granita) on the plate and bring to the table.

Orange bulgur with fruit salad

      Ingredients for 2 meals

      120 grams bulgur

      1 large organic orange (250-300 grams)

      ½ teaspoon canola oil

      1 small apple (so to the. 125 grams)

      1 small pear (as to the. 125 grams)

      120 grams of grapes

      1 fresh fig

      1 small banana (so to the. 125 grams)

      ½ lime

      2 teaspoons maple syrup

      The preparation sequence

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