Summer Kitchen. Bernhard Long

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СКАЧАТЬ bulgur in a bowl. Scald with 120 milliliters of boiling water and let soak for about 5 minutes.

      Meanwhile clean Orange in water, wipe dry and grate the peel finely. mince orange into two halves, express and measure 120 milliliters of juice. mix juice, peel and rapeseed oil with a fork under the swollen bulgur.

      Apple, pear, grapes and fig pat dry underwater washing and. Mince pear and apple into four pieces and remove the seeds. crush grapes in half and remove seeds may, peel the banana. crushing all fruits into bite size pieces.

      Squeeze the half lime and mix the juice in a small bowl with the maple syrup. Pour over the fruit, mix everything and leave for 8-10 minutes. Garnish with the orange bulgur and arrange on a plate and bring to the table.

Creamy yogurt rice with fruit salad

      Ingredients for 2 meals

      120g basmati rice

      2 oranges (as to the. 400 grams)

      200 grams of yogurt (1.5% fat)

      1 teaspoon honey

      1 small apple (so to the. 125 grams)

      1 small banana (so to the. 125 grams)

      1 small kiwi

      1 tablespoon sunflower seeds

      The preparation sequence

      The basmati rice in 200 milliliters of boiling water so the. 10 minutes covered a simmer, cooking. Let cool down.

      Meanwhile chop 1 orange in half and squeeze the juice. Yogurt, honey and orange juice mix.

      The 2nd orange peel so thick that the white skin is also removed.

      Orange segments cut out from the separation membranes, to which emerge juice reserved and stir into the yogurt.

      clean apple in water, wipe dry, chop into four pieces and remove the seeds. Peel banana and kiwi fruit. Fruit into cubes and mix.

      Sunflower seeds fry in a frying pan without fat.

      Stir rice with the yogurt. Fruit salad with sunflower seeds and sprinkle harmful in yogurt-rice on the plate and bring to the table.

Curdled milk and almond cream with fruit salad

      Ingredients for 6 meals

      6 sheets of gelatine (or agar)

      500 milliliters sour milk

      4 tablespoons almond syrup

      150 milliliters of milk (1.5% fat)

      125 grams of cane sugar

      175 milliliters of whipped cream

      2 small apples

      2 small bulbs

      1 Orange

      125 grams of grapes

      ½ cantaloupe

      1 lemon

      2 tablespoons liquid honey

      3 stalks of mint

      The preparation sequence

      Soak gelatine for 10 minutes in cold water.

      Curdled milk and almond syrup mix. Heat milk and sugar in a saucepan, cooking kettle or other vessel once. Remove from heat or hot plate and stir until the sugar has dissolved.

      Squeeze the gelatine and dissolve in the hot milk. Cool slightly and stir curds under the syrup.

      Cream until stiff and fold portions with the curd mixture. 6 ramekins (150 milliliter), rinse with cold water. Curdled milk and cream mass fill and cold for 3 hours make.

      clean apples and pears in water, wipe dry, chop into four pieces, remove seeds and chop into slices. Orange peel so that all white skin is removed. The flesh into pieces shred.

      clean grapes thoroughly in water, dry well divided into two parts. If necessary, remove the seeds. Core melon with a spoon, peel and chop into small pieces. express lemon and measure 2 tablespoons juice.

      Mix all the prepared fruit in a bowl with the honey and citrus juice. clean mint in water, shake dry and pluck off the leaves.

      The molds briefly in hot water and plunge the creams on plate. With mint leaves decorate and serve with the fruit salad on the plate and bring to the table.

Quinoa quark pudding with fruit salad

      Serves 4 meals

      150 grams of quinoa

      120 milliliters of milk (1.5% fat)

      2 organic oranges (as to the. 200 grams)

      2 eggs (size M)

      1 tablespoon brown sugar (as the. 20 grams)

      500 grams Magerquark

      ½ teaspoon cinnamon

      ½ teaspoon ground ginger

      liquid sweetener (as desired)

      1 teaspoon germ oil

      2 tablespoons raisins

      2 Kiwis

      1 apple (so to the. 200 grams)

      2 bananas (so to the. 200 grams)

      The preparation sequence

      give quinoa in a sieve, with hot water and let it dry. With 200 milliliters of water and heat the milk in a saucepan, cooking kettle or other vessel once and covered over low heat for 15 minutes a simmer, cooking. On the off oven covered for another 5 minutes to swell. Then in the open cooking pot, let cool Cauldron or other vessel.

      While the quinoa cooks, wash, wipe dry and rub about ¼ cup of finely the organic orange hot.

      Separate the eggs and add the egg whites in a large vessel. until stiff with the whisk of the hand mixer and thereby let the sugar gradually sprinkle.

      Quark and yolks with quinoa stir. Season with grated orange peel, cinnamon and ginger. The stiffly beaten egg whites fold in and season as desired with sweetener.

      A shallow baking dish (so to. 1.5 liters) fat with the oil and pour the quinoa quark mass. In the heated, preheated oven at 200 ° C (with convection 180 ° C, at gas: knob to position 3) bake about 30 minutes.

      Meanwhile Peel both oranges so thick that all that is white is removed. The fruit fillets between the separating СКАЧАТЬ