Winter Cuisine - Bernhard Long

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paprika powder)

      The preparation process

      The tomatoes in water, clean the shaft approaches wedge-shaped cut out. Coarsely chop the tomatoes with salt and freshly ground pepper and spice on a baking paper designed baking sheet distribute. In the heated, preheated oven tubes, kitchen stove at 200°C ( 180°C with air, gas: manual control to 3) so. 30 minutes simmer, cooking.

      In the meantime, clean leeks lengthwise in two halves to crush and thoroughly in clean water. Leeks in approximately 1 cm wide strips crush. Peel the onions and 1 clove of garlic and crushing.

      Beans cores with boiling water pouring, short and drain.

      Beans from the pods.

      Cutting beans cleaning, clean in water and drain. Beans in approximately 1 cm wide pieces of crushing. Parsley in clean water, shake dry, pluck leaves and fine grinding.

      1 large spoon olive oil in a soup pot and heat. Leek, onion and garlic is at medium heat in approximately 8 minutes colorless sauté.

       Pour the white wine in the case of strong heat to heat up and boil down for about 5 minutes.

      Tomatoes, chopped parsley and bay leaf in the pot. So much water pour out so that the vegetables are about 1 centimeters with liquid is covered. All heating and about 10 minutes over a low heat simmer covered, cooking.

      Beans and beans and give everything for 15 minutes simmer, cooking.

      Remaining garlic peel and chop. Calamari tubes in clean water, dry it and small chopping. Mix together with the garlic.

      Vegetable stew with salt and freshly ground pepper and 1 knife tip paprika seasoning. The rest of the olive oil in a heavy frying pan and heat. Calamari pieces is 2 minutes by turning brown. With salt and freshly ground pepper flavor. Vegetable Stew for example in serving bowls, distribute the calamari to prepare.

      Ingredients for 4 meals

      8 Matzen dumplings (so. 120 grams)

      85 grams of margarine

      3 stems of parsley

      4 eggs (size M)

      Salt and pepper from the mill

      2 small chicken breasts (so. 260 grams)

      1 ¼ liter of broth of chicken

      4 carrots vegetables (so. 400 grams)

      1 piece of celeriac (so. 175 grams)

      2 parsnips (so. 175 grams)

      ½ Federal chives

      The preparation process

      For the Matzen Dumplings: The Matzen with a hand blender or in a kitchen machine fine grinding.

      Margarine in a pan on low heat melt, then leave to cool slightly. Parsley in clean water, shake dry, leaf pluck and crushing.

      Matzos Breadcrumbs, margarine, eggs, chopped parsley, salt and freshly ground pepper in a bowl and mix thoroughly. Mass for at least 1 hour, so better. 4 hours of cold.

      With a large spoon 16 equal sized meals of the Matzen ground parting.

      With wet hands to ball shapes and then directly into a pot with boiling salt water. Dumplings covered just below the boiling point so. 35 minutes simmer, cooking. With a foam trowel remove and drain. (The dumplings can hermetically covered overnight be kept in a refrigerator.)

      Now for the soup Chicken breasts in water clean and in a pan with the liquid cover. Bring to a boil and the rising foam skimming, cook for 10 minutes.

      Remove chicken and allow to cool. Then in 2 centimeter cubes crush.

       Vegetables Carrots, celery and parsnip shells, cleaning and in 1 centimeter cubes crush.

      The Soup through a fine sieve into a second pot and pour the vegetables into it. Bring to the boil and at medium heat cook for 15 minutes.

      The Matzen dumplings cooked in the soup and a further 6 7 minutes simmer, cooking. With salt and freshly ground pepper flavor.

      Chicken into heat and fully. Clean the chives in water, shake dry in the roller to crush and to garnish sprinkle on the soup.

      Ingredients for 4 meals

      600 grams beetroot

      3 shallots

      Juice 2 oranges

      2 large spoon rapeseed oil

      800 ml vegetable stock

      2 stalks Dill Herbs

      130 milliliters of soy cream

      Salt and pepper from the mill

      The preparation process

      Red pray in clean water. Cut the ends and the vegetables individually in a pieces of aluminum foil wrap. In the heated, preheated oven tubes, kitchen stove at 180°C (with air circulation is not recommended for gas: manual control to 2 3) in the middle of the slot level 1 1/2 hours finished baking.

      Remove the red pray, let it cool down a bit and remove the skin. (because of the color may work with gloves.)

      In the meantime the shallots shells and fine cubes.

      The orange peel with a knife so that the entire white skin is removed. The flesh of the fruit from the separator hides, the juice of this field.

      The parting hides of oranges in the hand print and collect the juice.

      Heat the oil in a pan and the shallots cube is at medium heat until glazed sweating.

      Red Small chopping and pray. Sauté 2 minutes.

      The hot broth and the entire orange juice. At medium heat cook for 15 minutes. In the meantime Dill herbs in clean water, shake dry and pluck the flags.

      Half of the orange fillets in the beetroot soup and the soup Finely puree.

      Pour soy cream and again shortly and heat. With salt and freshly ground pepper flavor. Beetroot soup into bowls and with the rest of the orange fillets and dill herbs decorating.

      Ingredients for 4 meals

      3 medium size onions

      2 cloves of garlic

      100 g soft Chorizo

      5 potatoes (so. 300 grams)

      4 large spoon olive oil

      1 knife tip cumin

      800 ml vegetable stock

      460 grams of green cabbage

      ½ lemon

      3 Inserted piri spice

      360 grams of shrimps and prawns (kitchen completed without the head and the shell)

      Salt and pepper from the mill

      The preparation process

      Peel the onions and garlic finely and cubes. Sausage in Fine dice crush.

      Peel potatoes in water to clean and dice.

      2 large spoon Heat olive oil in a pot. Onions is turning in 7 8 minutes until glazed sweating. Garlic and chorizo and roast for 2 more minutes. Cumin, potatoes and broth, once heating and approximately 20 minutes at medium heat simmer, cooking.

      Now the green cabbage plasters, thoroughly in clean water and drain well. Green cabbage into very fine strips crushing or fine crumble.

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