Bernhard Long - Party kitchen Ahoy

Pizza bags Hawaii Pizza bags Hawaii Serves 4 meals 1 can (560 grams) pineapple rings 180 grams of double cream 50 grams ajvar (red pepper preparation in the glass) 150 grams of smoked turkey breast sliced 150 grams Gruyère cheese 1 roll pizza dough so the. 400 grams (in the refrigerated section) The preparation sequence Oven tube, Oven Preheat (electric cooker: 225 ° C / fan 200 ° C / gas mark 4). Pineapple drain well and chop coarsely. Cream cheese and stir ajvar. Cut turkey sliced into strips, grate the cheese finely. Unroll pizza dough to the finished blank parchment paper and with sharp scissors into quarters. Put slices of pizza with paper on a baking sheet. Each rectangle with 1/4 of Ajvarcreme bepinseln, while around a so to. Allow 1 cm wide border freely. Distribute pineapple and turkey meats on it. Sprinkle with half the cheese. Each rectangle into a cone shape, thereby solving two opposite corners of the finished blank parchment paper and gently squeezing over the filling. Sprinkle with remaining cheese. In hot oven tube, cooking hob so the. Bake 15 minutes.

Minicalzone with salami Minicalzone with salami Ingredients for 3 meals 50 grams Salami slices (z. B. fennel salami) 125 grams of mozzarella 100 grams cherry tomatoes 3-4 stalks of basil Cheese creamy ricotta 125 grams Salt and freshly ground pepper 1 roll (400 grams) fresh pizza dough so the. 25 x 37 cm (from the refrigerated section) possibly 1 rosemary sprig for decoration The preparation sequence Preheat oven (electric oven: 200 ° C / fan 180 ° C / gas mark 3). Cutting salami only in half, then cut into short strips. Mozzarella into small cubes. Clean tomatoes in water, also into small cubes. Clean basil in water, pat dry, cut into strips. Prepared ingredients under the ricotta stir. Season with salt and pepper. Pizza dough unroll and cut crosswise into 3 strips on the paper. Give each 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 in hot oven tube, Oven bake until golden brown on paper for 10-12 minutes. Clean rosemary in water and cut the branch into 3 pieces. Laying on the Calzone 5 minutes before end of baking time.

Samosas with mango chutney Samosas with mango chutney 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 1 pinch of salt 1/2 teaspoon turmeric 1/2 teaspoon tandoori masala 5 tablespoons white wine vinegar 180 grams of potatoes 100 grams of cauliflower 1 tablespoon ghee or clarified butter 1 teaspoon of turmeric 1 teaspoon gem. cumin 1/2 teaspoon garam masala 1 pinch ground chilli 100 gram spelled flour 150 grams + some flour 2 liters of oil for frying The preparation sequence For the mango chutney 2 Peel onion and chop finely. Ginger Peel and very finely dice. Mango peel, cut the flesh from the stone and into small cubes. Oil in a saucepan, Cauldron heat. Onions sauté until translucent. Ginger sauté briefly. Sprinkle with sugar, caramelize shortly bright. Mango and mustard seeds with stirring. Season with 1/2 teaspoon salt, turmeric and tandoori masala. Vinegar admit boil and simmer 15-18 minutes, while stirring occasionally. Let cool chutney. For the filling, potatoes covered in water so the. Cook for 20 minutes. Cauliflower clean, clean water and cut into very small florets. simmer covered for 3-4 minutes in slightly salted boiling water, cook. Peel onion and chop finely. Drain cauliflower. Deter, peel and let cool slightly potatoes. Finely dice. Ghee in a frying pan heat up. Sauté onion in it. Turmeric, cumin and garam masala stirring. Potatoes, cauliflower and 2 tablespoons of water add. All mix well. Season with chili. Let cool down. Spelled flour, 150 grams of flour and 1/2 teaspoon salt mix. Add 150 milliliters of cold water and vigorously knead with your hands until a smooth dough. so let it rest for about 15 minutes. Dough into 6 equal parts large meals and shapes with floured hands into balls. Dough balls on little flour around so the. Roll 18 cm diameter. Stack dough circles cut into two halves, Brush the edges with water. Teighälften to fold bags and pour in 1-2 tablespoons of each potato filling. Opening squeeze. Oil in a wide saucepan, Cauldron on so the. 180°C heat. Samosas portion, in heißs Öl fry golden brown, turning once. Lifting, on Küchenpapier drain. Mango chutney rich now.

Tuna Egg and cheese Brik Tuna Egg and cheese Brik Ingredients for 10 bags 1/2 package (125 grams; 5 strudel dough) fresh Filo- or yufka pastry 1 can (185 g) tuna fillet in oil 80 grams of green onions 1/2 bunch flat-leaf parsley 75 grams grated Parmesan cheese 1 / 2-3 / 4 liters of vegetable oil for frying 10 eggs (size S) Salt and freshly ground pepper 30 grams of capers (glass) The preparation sequence Take dough out of the fridge and so the. Leave to rest in the closed package 10 minutes. Can tuna drained on a sieve. Spring onions, clean water, pat dry and cut into thin rings. Clean parsley in water, shake dry and cut into strips. Put the oil in a frying pan with high sides (28 cm diameter) (oil must be as to the. 2 cm high in the skillet standing) and warm. A tea towel moistened, it put a second dry. Take 5 sheets of dough from the pack, close remaining sheets of dough well and chill again. Place 1 dough sheet on the tea towel and cut with a knife diagonally into two halves. Each triangle at an acute angle to the right angle fold over. On the resulting triangle in the middle so the. 1/2 tablespoon of Parmesan, give some spring onion rings and crumbled tuna. Press a small bowl, separate 1 egg, give egg whites into a small bowl, give egg yolks in the bowl and season with salt and pepper. Egg yolk and sprinkle with some Parmesan, a few capers and parsley. All around the entire edge of the dough piece thin brush with egg white. Rest dough sheet on the filling valves. About Inverted Triangle under the filled dough beat. Edges press well. Bag lift with a frying pan spatula and place with thick Teigseite first into the hot oil. Fry over medium heat for 1-2 minutes in crispy brown, then turn carefully and fry the thin top also crispy. Drain well on paper towels Finished bags and keep warm. Fill succession 9 additional bags and fry, thereby giving this protein in a bowl and use them elsewhere. Tuna Cheese Brik bring on a big plate on the table. Garnish with lemon wedges and mint.

Caprese puff pastry Caprese puff pastry Ingredients for 8 bags 200 grams of tomatoes 60 grams of mozzarella cheese 4 sprigs basil 1 tablespoon pesto (glass) Salt and freshly ground pepper 1 package (270 grams) fresh pastry for strudel or pastries (42 x 24 cm back ready to finish cutting back paper) 1 egg yolk (Size M) 2 tablespoons milk finished blank parchment paper The preparation sequence Clean tomatoes in water, brush. Cut mozzarella and tomatoes into cubes. Clean basil in water, shake dry, pluck leaves from the stems and chop. Pesto, basil, tomato and cheese mix and season with salt and pepper. Unroll dough and 6 circles (12 cm diameter) cut out. Incidentally dough overlaying, roll out and cut out more circles 2. Egg yolk and milk together. Spread cheese and tomato mixture onto the Stack dough circles. Edges with egg milk reap. Puff pastry circles about to fold bags. Lightly press edges. Bags with eggs milk a thin coat. Place on a lined finish crop baking tray. In the heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan 180 ° C / gas mark 3) as to the. Bake 15 minutes. Serve with salad.

Shrimp with wasabi mayonnaise Gyozas Shrimp with wasabi mayonnaise Gyozas Ingredients for 36-38 pieces 250 grams of peeled raw prawns (fresh or frozen) 36-38 round TK Gyoza dough sheets (Asialaden) 250 grams Mayonnaise 150 grams of whole milk yogurt 2-3 teaspoons wasabi paste (Asian horseradish in the tube) 50 grams of mung bean sprouts 3 spring onions 1 carrot (so to the. 150 grams) 1 piece (so to the. 20 grams) ginger 1 clove garlic 2 tablespoons sesame 1 egg (size M) Soy sauce 2 tablespoons 4 teaspoon sake (Japanese rice wine; substitute dry sherry) 2-4 tablespoons of oil Soy sauce for dipping (as desired) The preparation sequence Thaw any shrimp. Thaw Teigpaket and careful 35-38 sheets of dough from Teigstapel replace (Rest refreeze). For the dip mayonnaise, yogurt and Wasabi (Warning - very hot!) Until smooth. For the filling seedlings read, clean water and drain well. Seedlings chop. Vegetable brush or peel, clean water and very finely dice. Ginger, peel and finely grate. Peel garlic and chop very finely. Clean shrimp in water and very finely chop. All mix with sesame seeds in a bowl. Egg, soy sauce and sake, whisk, add to the shrimp mixture and mix well. The edges of the Gyoza dough sheets thin brush with water. On the Stack dough circles ever so by the. Give 1 teaspoon shrimp filling, then fold so that crescents emerge. The edges together and press down firmly. Oil in portions in a large skillet coated heat with lid. Gyozas (in multiple passes) next to each other put to one side and fry until golden brown on the bottom and are crisp. Then 100-125 milliliters of water pour - it should just be up to half in the water. Place the lid on the frying pan and the Gyozas dampen 4-5 minutes, until all the water has evaporated. Gyozas bring to the table. Bring wasabi mayonnaise and soy sauce to the table.