Bernhard Long - Party kitchen Ahoy

Filo dough pockets with Hack and chili Sauerkraut Filo dough pockets with Hack and chili Sauerkraut Serves 4 meals 1 small onion 2 cloves garlic 1 tablespoon olive oil 400 grams of mixed minced meat Salt and freshly ground pepper 1 pinch of cinnamon 1 can (580 milliliters) Sauerkraut 1 tablespoon honey 4 tablespoons chilli flakes 1 package (250 grams) or yufka pastry strudel dough Filo- 1 egg white (Size M) 150 grams of crème fraiche Grease the baking tray (or ready-cut baking paper) The preparation sequence Onion peel, cut into two halves and cut into strips. Peel garlic and thinly slice. Oil heating. Sauté Hack four minutes crumbly. After two minutes, add garlic and onion. Season with salt, pepper and cinnamon. Drain sauerkraut well in a colander and squeeze lightly. Season with honey and chili. Unroll dough sheets and cut into quarters. Depending take two sheets of quarter and the rake in a page with protein, superimpose and fill each with a tablespoon of hack and a tablespoon of sauerkraut. Sheets of dough to form bags and the "closure" gently squeezing. Lay side by side on a greased baking sheet. In the heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan 180 ° C / gas mark 3) bake ten minutes crispy. Bring on plates with creme fraiche on the table.

Pizza dough pockets with tomato and mozzarella salad Pizza dough pockets with tomato and mozzarella salad Serves 4 meals 100 grams Gouda Cheese 1 small green onion 1 stalk thyme 1 chicken fillet (so to the. 200 grams) 1 teaspoon oil Salt and freshly ground pepper 1 package (400 grams) fresh sheet pizza dough (dough with olive oil; ready to bake rolled rectangular Finish blank parchment paper; 37 x 25 cm; refrigerated section) 4 tomatoes 125 grams Mozzarella Cheese 1 tablespoon olive oil 1 teaspoon balsamic vinegar 3 stalks basil finished blank parchment paper The preparation sequence Lauchzwiebel clean water, shake dry and cut diagonally into thin rings. Thyme in clean water, shake dry and chop finely. Clean meat in water, pat dry and cut into small cubes. Cut into small cubes Gouda. Oil heat in a frying pan, fillet cubes over high heat so therein the. Sauté 5 minutes around. Short mitanbraten Finally spring onion and thyme, season with salt and pepper. Remove from the frying pan and let cool. Unroll pizza dough on a floured work surface and remove finished blank parchment paper. With the back of the dough-trap (13 cm diameter) Cut out 6 circles and the rest of the dough knead and roll out again and cut out 2 more circles. Put 1 circuit in the case, in the middle so the. 1 tablespoon minced meat and so the. Give 1 teaspoon Gouda dice. Compress the trap and put pastry on a lined finish crop baking tray. Repeat with remaining districts as well. In the heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan 180 ° C / gas mark 3) as to the. Bake 15 minutes. Clean tomatoes in water, wipe dry, into quarters and cut out the cores. Tomato pulp cut into small cubes. Diced mozzarella finely and add to the tomatoes. Pour oil and vinegar and season with salt and pepper. Clean basil in water, shake dry, cut into thin strips and add to the tomato and mozzarella salad. Bags from the oven tube, take kitchen stove. Depending bring 2 bags with tomato and mozzarella salad on plates on the table.

Potato and sauerkraut pierogi Potato and sauerkraut pierogi Ingredients for 12 pieces 1.25 kg floury potatoes 1 tablespoon sunflower oil 100 grams of diced raw ham 3 medium onions 3 tablespoons tomato paste 1 can (580 milliliters) Sauerkraut Salt and freshly ground pepper ground cumin so the. 1 tablespoon sugar 100 grams of flour 100 grams semolina 1 egg (size M) 1 egg yolk (Size M) 2 tablespoons milk 1 small bunch chives 200 grams of sour cream Flour for the work surface finished blank parchment paper The preparation sequence Peel potatoes, clean water, cut in half and put into boiling salted water so the. Simmer for 20 minutes to cook. For the filling, heat oil. Ham fry crispy under Apply. Peel the onions and cut into fine dice. Add onions and tomato paste and stir. Express sauerkraut, to give the bacon onion and sauté briefly. Season with salt, pepper, cumin and sugar. Sauerkraut refrigerate. Drain the potatoes well and press through a potato ricer. Flour, meal and egg and stir to form a loose dough. Season with salt and pepper. Dough so the. Allow to swell for 10 minutes. Divide the dough into 12 equal meals. On a well-floured surface the dough portions into circles (so the. 12 cm in diameter) forms a uniform thickness. Sauerkraut distribute evenly among the circles. Circles half fold to semicircles. Gently squeezing the edges with your fingers. Set on 2 lined with ready-cut baking paper baking sheets. Egg yolk and milk together and reap pierogi so thin. Successively in heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan 180 ° C / gas mark 3) as to the. Bake 15 minutes. Chives in clean water, shake dry and cut into small rings. Mix cream and chives and season with salt and pepper.

Dumplings with spinach and feta filling Hack Dumplings with spinach and feta filling Hack Ingredients for 12 pieces 850 grams of spinach 1 bunch spring onions 1 large onion 2 cloves garlic 1 bunch of parsley 4 tablespoons olive oil + 150 milliliters 1 kg mixed minced meat Salt and freshly ground pepper 2 packages (250 grams) or strudel dough Filo- yufka pastry (10 sheets 30 x 31 cm; refrigerated section) ground nutmeg 4 eggs (size M) 400 grams feta cheese 4 tablespoons breadcrumbs Oil for the drip pan The preparation sequence Clean spinach thoroughly in water, brush and allow to drain. Spring onions, cleaned in water and cut into rings. Peel the onion and garlic, chop finely. Clean parsley in water, pat dry. Pluck and chop leaves. 2 tablespoons of oil in a frying pan heat up, hack fry vigorously Wenden. Onion and half the garlic add, fry with short. Season with salt and pepper. Let cool down. Sheets of dough at room temperature so the. Let it rest for 10 minutes. 2 tablespoons oil heat, sauté green onions and remaining garlic in it. Add spinach and covered over low heat coincide. Season with salt, pepper and nutmeg. Let cool down. Beat the eggs, season with salt and pepper. Crumble feta coarsely and mix. Drip pan of the oven tube, streak kitchen oven with oil. Slightly damp tea towel on the work surface spread over a dry place. Unroll dough sheets and during the preparation drain cover over again, so that the sheets of dough from drying out. Interpret shape slightly overlap with 4 pastry sheets, besides, with a little oil Brush each sheet (from 150 milliliters). At the edge of something can stand tall. More 4 sheets of dough on it and brush set. Place 2 sheets of dough on the bottom of the mold and then brush with a little oil. Sprinkle with bread crumbs. Mince with half the eggs and feta mixture and half mix parsley. Drain spinach may, with the other half mix egg and parsley. Distribute mince on one side of the form, enter spinach mass on the other half. Spread remaining dough sheets on the filling, while Brush each sheet with oil. Fold dough sheets Protruding above, brush with remaining oil. In the heated, preheated oven tube, Stove (electric cooker: 180 ° C / fan 150 ° C) bake 40-45 minutes. Cut into pieces bring to the table.

Mini-Calzonen "Asia" and "salmon" Mini-Calzonen "Asia" and "salmon" Ingredients for 18 pieces 50 grams of mung bean sprouts 1 small leek (Allium; so about 150 grams.) 1 small carrot (so to the. 100 grams) 2 tablespoons roasted peanuts 1 tablespoon oil 1-2 teaspoons Samba Olek Tablespoons soy sauce 1-2 180 grams of double cream 2 teaspoon medium mustard 100 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 Clean seedlings in water and allow to drain. Leek and carrot clean or peel, clean water. Both cut finely. Coarsely chop nuts. Carrot and leeks in hot oil so the. Cook for 3 minutes. Seedlings, nuts, Samba and soy sauce while stirring. Let cool down. For the salmon filling cream cheese and mustard until smooth. Cut the salmon into thin strips. Spring onions, cleaned in water and cut into thin rings. Both stirring. Season with pepper. Unroll pizza dough for dough including ready-cut baking paper. Cut out circles from each sheet of dough 6 12 cm diameter. Every circle lay on the flour dusted "dough-case" give something filling to one side, fold up "dough-case" and press together firmly. From übrigem dough and larger Teigabschnitten forms small rods. Distribute the bags and rods on three lined with ready-cut baking paper baking sheets. Egg whisk. Everything bepinseln so. Asian sprinkle with chilli flakes, sprinkle salmon bags with flour. Successively in heated, preheated oven tube, Stove (electric cooker: 225°C / convection: 200°C) 10-1Bake 2 minutes. Gives each so the. 9 bags. These s tastesÜSSacidic Asia SOSSE.