Winter Cuisine - Bernhard Long

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milk (9 % fat)

      Salt and pepper from the mill

      2 small spoon food starch

      ½ lemon

      2 small chili (on request red or green color)

      2 stalks fresh mint

      5 large spoon vegetable broth

      The preparation process

      The crawfish tails thaw. Short rinsing, pat dry and each of the tanks at the bottom with a Kitchen shears cut.

      Now the break tank, loosen and remove the meat in about 1 centimeters large pieces of crushing. Cold.

      Peel the onions, celery and tomatoes in clean water, cleaning and coarsely chop everything. Ginger shells and coarsely.

      The oil in a large saucepan and heat high. The lobster tanks in 3 to 4 minutes while stirring with strong heat browning.

      Onions and celery and more 3 4 minutes roasting.

      Stir in ginger and tomato, sprinkled with spicy curry and sauté 30 seconds. Tomatoes and 1.2 liters of water and give everything a heat .

      Parsley and thyme in clean water and shake dry. With the Laurel to the soup and covered over a medium heat for 60 minutes of cooking. Coconut milk and simmer for another 30 minutes, cooking.

      The Soup through a fine sieve into a second pan and bring to the boil again. Salt and pepper from the mill, seasoning.

      Strong with a little cold water touch, stirring in the Cooking soup. Lemon expressions, the soup with lemon juice tastes and keep warm.

      Chili Peppers lengthwise in two halves , seed crushing in water to clean and fine grinding. Rinse mint, shake dry, leaf pluck and set aside.

      Vegetable broth in a frying pan and heat. Lobster pieces and chili spice it at medium heat 1 2 minutes steaming. In the soup, decorate with mint leaves and put on the table.

      Ingredients for 4 meals

      4 onions (so. 160 grams)

      2 small cloves of garlic

      1 red pepper

      250 grams of okra

      260 grams of spinach

      4 fixed boiling potatoes (so. 260 grams)

      2 large spoon olive oil

      1 ¼ liter of broth of chicken

      200 ml coconut milk (9 % fat)

      3 branches of thyme

      2 Crawfish tails (so . 260 grams of fresh or thawed)

      1 of the German Spring onions

      2 red chili

      ½ biologically lime

      Salt and pepper from the mill

      The preparation process

      Peel the onions and garlic finely and cubes. Pepper in two halves , seed crushing in water to clean and fine cubes.

      Okra in clean water and cleaning.

      Spinach, thoroughly in clean cold water in water, then drain well. Spinach coarsely. Peel potatoes in water to clean and districts.

      The oil in a pan and heat. Onions and garlic is at medium heat sauté 3 minutes. Peppers, okra and potatoes, stir also briefly sauté.

       Pour the broth and coconut milk. Thyme in water, shake dry and clean. Heat the soup and with small heat simmer for about 25 minutes.

      In the meantime the crawfish tails on the undersides with a stable Kitchen shears cutting, the tanks with the hands break apart and the meat is triggered.

      Crawfish Meat chopping into small pieces.

      Spring onions cleaning, clean in water and drain. Spring onions diagonally in the fine rings crush. Chili in clean water, dry, longitudinal cutting, core and crush.

      After approximately 25 minutes, spring onions, crawfish meat and spinach to the soup. The Soup heat up again and simmer for a further 10 minutes, cooking. Half the lime expressions. Soup with salt, pepper from the mill, from the mill and lime juice tastes as desired.

      Ingredients for 4 meals

      1 ½ kg calamari ( so. 250 grams)

      100 grams shallots

      3 cloves of garlic

      1 piece of ginger (so. 60 grams)

      4 large spoon oil

      1 large spoon of sugar

      400 ml coconut milk (9 % fat)

      300 ml vegetable stock

      2 large spoon srir Sambal Oelek Acha (or)

      2 federal spring onions

      160 grams of Shiitake Mushroom

      Salt and pepper from the mill

      3 lime leaves

      5 stems of basil

      The preparation process

      The Calamari brushing: first the heads and pull it hanging parts cut short on the eyes without the tentacles to separate each one.

      The shears. Tentacles rinse and set aside.

      The fins of the bodies eliminate, remove the skin and the chitin strips from the bodies.

      Body with a very sharp knife to cut the body positioned inwards and eliminate the calamari meat cold rinse.

      Calamari with the outer side down on a board and the meat with a knife cut diamond light. The length in the middle cut and the body in about 2 centimeters wide Right Corner Crush. Crush tentacles into two halves.

      Shallots and garlic dishes and fine cubes. Peel and finely grate the ginger.

      1 large spoon oil in a saucepan. Shallots, garlic and ginger is short sauté. Sprinkled with sugar and with the coconut milk and the liquid to fill. Stir in Chili sauce and from the Cooking Station.

      Spring onions cleaning, the white and bright green oblique slices of crushing. Shiitake Mushrooms clean cut the stem ends and the hats in washers crush.

      1 large spoon oil in a saucepan. Spring onions and mushrooms is in strong heat Sear 1 minutes, take out and the sauce in the pot.

      The rest of the oil in 2 pans and heat. Calamari with the smooth side down and the tentacles in the fat and 2 minutes with strong heat fry. Lightly with salt and freshly ground pepper flavor.

      Lime leaves in the water clean. Cuttlefish with the lime leaves in a pot. Pour the sauce and covered over a medium heat for 30 minutes simmer, cooking.

      Basil in water, shake dry and clean the leaf pluck. After 20 minutes of the spring onion and basil, mushroom discs in the pot. With salt and freshly ground pepper flavor.

      Ingredients for 4 meals

      100 grams of fresh coconut flesh

      1 piece of cinnamon (so. 3 centimeters)

      1 small spoon coriander seeds

      1 small spoon cumin

      2 cloves

      ½ small spoon chili flakes

      1 small spoon turmeric

      2

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