Summer Kitchen - Bernhard Long

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      Ingredients for 18 pieces

      50 grams mung bean sprouts

      1 small leek (Allium; so to the 150 grams.)

      1 small carrot (so to the. 120 grams)

      2 tablespoons roasted peanuts

      1 tablespoon oil

      1-2 teaspoons sambal oelek

      1-2 tablespoons soy sauce

      175 grams double cream

      2 teaspoons medium mustard

      120 grams of smoked salmon in thin slices

      3 spring onions

      pepper from the grinder

      3 packs (400 grams) fresh dough (eg.B. of Aunt Fanny; Kühlregal)

      Flour for dusting

      1 egg (size M)

      chilli flakes

      finished blank parchment paper

      The preparation sequence

      Seedlings under water washing and allow to dry. Clean or peel leek and carrot, clean water. Both chop finely. Nuts chop coarsely. Carrot and leeks in hot oil so the. cook for 3 minutes. Seedlings, nuts, sambal and soy sauce stir. Let cool down.

      For the salmon filling cream cheese and mustard until smooth. Mince salmon into thin strips. Clean green onions, mince underwater washing and into thin rings. Both stir. Season with pepper.

      Unroll pizza dough for the dough together finished blank parchment paper. From each sheet of dough 6 circles (12 cm diameter) cut out.

      fold each circle put the flour dusted "dough-case" give something filling to one side, "dough-case" and press together firmly. From übrigem dough and larger Teigabschnitten form small rods. Distribute the bags and rods on three lined with finished cut baking paper baking sheets. Egg whisk. Everything bepinseln so. Asiataschen with chilli flakes sprinkle, sprinkle salmon bags with flour.

      Successively in the heated, preheated oven Electric stove: 225°C / with convection: 200°C) 10-1bake 2 minutes. Makes each so the. 9 bags. These s tastesüßacidic Asia SOSSE.

      Serves 4 meals

      1 can (560 grams) pineapple rings

      175 grams double cream

      50 grams Ajvar (Paprika preparation in glass)

      150 grams of smoked turkey breast sliced

      150 grams Gruyère

      1 roll pizza dough so the. 400 grams (in the refrigerated section)

      The preparation sequence

      Preheat oven electric oven: 225 ° C / with convection: 200 ° C / at gas mark 4). Pineapple let dry thoroughly and roughly chop. Cream cheese and stir ajvar. Turkey sliced into strips chop, grate cheese finely. Unroll pizza dough with the finished cut baking paper and chop with sharp scissors into four pieces. place slices of pizza with paper on a cake baking sheet.

      Each rectangle with 1/4 of Ajvarcreme bepinseln, while around a so around. leave 1 centimeter wide border free. distribute pineapple and turkey meats on it. Sprinkle with half the cheese.

      Each rectangle into a cone shape, the finished blank thereby solving two opposite corners of parchment paper and gently squeezing over the filling. Sprinkle with remaining cheese. In hot oven so the. bake 15 minutes.

      Serves 3 meals

      50 grams Salami slices (z. B. fennel salami)

      125 grams Mozzarella

      120g cherry tomatoes

      3-4 stalks basil

      125 grams of creamy ricotta cheese

      Salt and freshly ground pepper

      1 roll (400 grams) fresh pizza dough so the. 25 x 37 cm (from the refrigerated section)

      possibly to decorate 1 sprig of rosemary

      The preparation sequence

      Oven tube Preheat electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3). chop salami only in two halves, then chop into short strips. Mozzarella into small cubes. Clean tomatoes in water, also small cubes. clean basil in water, pat dry, chop into strips. Prepared ingredients under the ricotta mix. Season with salt and pepper.

      Pizza dough unroll and chop crosswise into 3 strips on the paper. give One third ricotta mixture on one half of a strip of dough, fold the other half of the dough over and press the edges together. Possibly press with a fork groove in the edge.

      Minicalzone bake until golden brown 10-12 minutes in a hot oven on paper. Rosemary chop into 3 pieces under water washing and the branch. Laying on the Calzone 5 minutes before end of baking time.

      Serves 4 meals

      3 small onions

      1 piece (20 grams) ginger

      1 ripe mango

      1 tablespoon oil

      2 tablespoons brown sugar

      1 tablespoon mustard seeds

      Pinch of salt

      1/2 teaspoon turmeric

      1/2 teaspoon tandoori masala

      5 tablespoons white wine vinegar

      175 grams of potatoes

      120 grams of cauliflower

      1 tablespoon ghee or clarified butter

      1 teaspoon of turmeric

      1 teaspoon gem. cumin

      1/2 teaspoon garam masala

      1 pinch of ground chili

      120 grams Spelt Flour

      150 grams + some flour

      2 liters of oil for frying

      The preparation sequence

      For the mango chutney Peel 2 onions and chop finely. Ginger, peel and finely chop. Peel mango, shred the flesh from the stone and dice small. Heat oil in a saucepan, cooking kettle or other vessel. Onions sauté until soft. Ginger cook briefly. With sugar sprinkle, caramelize shortly bright. Mango and mustard greens Stir. Season with 1/2 teaspoon salt, turmeric and tandoori masala. Vinegar admit heat again and simmer 15-18 minutes, while stirring occasionally. let cool chutney.

      For the filling, potatoes covered in water so the. cook for 20 minutes. Clean cauliflower, divide underwater washing and in very small florets. Covered in a little boiling salted water for 3-4 minutes simmer, cooking. Peel onion and chop finely. allow to dry cauliflower. deter, peel and let cool slightly potatoes. Fine dice.

      Ghee heat in a frying pan. Sauté onion in it. Turmeric, cumin and garam masala stir. Potatoes, cauliflower and 2 tablespoons of water Add. Mix everything well. Season with chili. Let cool down.

      Mix spelled flour, 150 grams of flour and 1/2 teaspoon salt. Add 150 milliliters of cold water and with hands vigorously knead until a smooth dough so the. let rest 15 minutes.

      Dough into 6 equal share great meals and shapes with floured hands into balls. Dough balls on little flour around (so the. 18 centimeters in diameter) roll. Stack dough circles chop in half, Brush the edges with water.

      Teighälften

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