Bernhard Long - Party kitchen Ahoy

Put Scampi pack on a lined finish crop baking tray and pierce the dough with a wooden stick several times. Parcels in the heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan: Level 3: 180 ° C / gas) bake until golden brown 20-30 minutes. Accept packets from the oven tube, kitchen stove and bring to the table.

Ingredients for 6 meals

1 small onion

1 piece (so to. 1 cm) ginger

1 clove garlic

200 grams of carrots

75 grams of frozen peas

1 can (as the. 135 grams) Sardines in Oil

4-5 strudel dough Filo- or yufka pastry (1 Pack = 10 Reeds 30 x 31 cm in the refrigerated section)

4 tablespoons olive oil

Salt and freshly ground pepper

1 teaspoon Garam Marsala

2 tablespoons butter

200 grams Pflücksalat mix

3 tablespoons white wine vinegar

finished blank parchment paper

The preparation sequence

Peel the onions, ginger and garlic and chop finely. Peel carrots, clean water, cut lengthwise into two halves and cut into small cubes. Peas and carrots in salted water so the. Cook for 5 minutes, then drain and rinse under cold water. Sardines drain, remove the bones and possibly skin. Fish Crumble.

Sheets of dough at room temperature so the. Let it rest for 10 minutes. 1 tablespoon oil heating in a frying pan. Onion, carrots and peas fry 3-4 minutes. so add about 2 minutes before end of cooking ginger, sardines and garlic. Season vegetables with salt, pepper and garam marsala.

Melt the butter. Sheets of dough so bepinseln and so the. Cut 6 cm wide strips. In each case the left corner give 1-2 teaspoons filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush. The remaining strips and filling process as well.

Laying Finished Triangles 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. 10 minutes until golden brown bake.

Clean lettuce in water and drain well. Salad, vinegar and 3 tablespoons of oil mix, season with salt and pepper. Bring samosa and salad in bowls on the table and immediately bring to the table.

Serves 4 meals

50 grams of walnut kernels

3 slices smoked ham

100 grams of Roquefort cheese

3 stalks parsley

100 grams of crème fraîche

Salt and freshly ground pepper

2 tablespoons butter

4 slices (25 grams) or Yufka- Filo dough (so to the. 30 x 31 cm)

3-4 green salad leaves

finished blank parchment paper

The preparation sequence

Nuts roast in a frying pan without fat. Remove, let cool and chop. Cut ham into thin short strips. Roquefort crumble. Clean parsley in water, shake dry and finely chop the leaves. Mix cheese and crème fraîche. Nuts, parsley and ham admit and mix well. Season with pepper and a little salt.

Butter in a small saucepan, Cauldron melt. Brush dough sheets with butter and divide transversely into 4 strips. In each case the left corner as the. Give 1 tablespoon ham filling. Left Corner flush fold the long side so that a triangle. Triangle until the end continue fold flush.

Laying Finished Triangles on a lined finish crop baking tray and brush with butter again. In the heated, preheated oven tube, Stove (electric cooker: 200 ° C / fan 180 ° C / gas mark 3) as to the. 10 minutes brown bake. Turn half way through the baking time.

Clean lettuce in water and shake dry. Bring dumplings on salad leaves on the table, and go immediately to the table.

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.

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.

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.