Bernhard Long - Party kitchen Ahoy

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.

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.

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.

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.

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.

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