Bernhard Long - Summer Kitchen

Pizza dough bags with tomato and mozzarella salad Pizza dough bags with tomato and mozzarella salad Serves 4 meals 120 grams of 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 cake baking sheet pizza dough (dough with olive oil; back ready to ready blank parchment paper rectangular rolled; 37 x 25 centimeters; refrigerated) 4 tomatoes 125 grams of 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 chop diagonally into thin rings. Thyme clean water, shake dry and finely shred. clean meat in water, pat dry and chop into small cubes. chop into small cubes Gouda. Heat oil in a frying pan, fillet cubes over high heat so therein said. sauté 5 minutes around. cook for a few Finally scallion and thyme, season with salt and pepper. Remove from the frying pan and let cool. Unroll pizza dough on a floured work surface and eliminate finished blank parchment paper. With the back of the dough-case (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. Add 1 teaspoon of Gouda dice. Compress the trap and put pastry on a lined finish cutting cake baking paper baking sheet. Repeat with remaining circles as well. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. bake 15 minutes. Clean tomatoes in water, wipe dry, chop into four pieces and cut out the cores. Tomato pulp chop into small cubes. Dice the mozzarella finely and add to the tomatoes. Pour oil and vinegar and season with salt and pepper. clean basil in water, shake dry, chop into fine strips and add to the tomato and mozzarella salad. take bags out of the oven. The cause 2 pockets with tomato and mozzarella salad on plates and bring to the table.

Potato and sauerkraut pierogi Potato and sauerkraut pierogi Ingredients for 12 pieces 1.25 kg floury potatoes 1 tablespoon sunflower oil 120 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 120 grams of flour 120 grams semolina 1 egg (size M) 1 egg yolk (size M) 2 tablespoons milk 1 small bunch of chives 200 grams of sour cream Flour for the work surface finished blank parchment paper The preparation sequence Peel potatoes, clean water, chop in half and put into boiling salted water so the. Simmer 20 minutes, cooking. Heat For the filling oil. Ham fry crispy while turning. Peel the onions and chop into small cubes. add onions and tomato paste and stir. express sauerkraut, add to the bacon onion and sauté briefly. Season with salt, pepper, cumin and sugar. Sauerkraut chill. Drain the potatoes well and press through a potato ricer. Flour, semolina and egg and stir to form a loose dough. Season with salt and pepper. Dough so the. swell 10 minutes. Divide the dough into 12 equal meals. On a well-floured surface the dough portions into circles (as the. 12 centimeters in diameter) forms a uniform thickness. Sauerkraut distribute evenly on the circles. Circles half fold to semicircles. gently squeezing the edges with your fingers. Set on 2 lined with finished cut baking paper baking sheets. Egg yolk and milk together and reap pierogi so thin. Successively in the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. bake 15 minutes. clean chives in water, shake dry and chop into small rings. Cream and chives stir and season with salt and pepper.

Dumplings with minced spinach and feta filling Dumplings with minced spinach and feta filling Ingredients for 12 pieces 850 grams of spinach 1 bunch spring onions 1 large onion 2 cloves of garlic 1 bunch of parsley 4 tablespoons + 150 milliliters Olive Oil 1 kg minced meat Salt and freshly ground pepper 2 packages (250 grams) strudel dough Filo- or yufka dough (10 sheets 30 x 31 centimeters; refrigerated) grated 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, clean and allow to dry. Clean green onions, mince underwater washing and rings. Peel the onion and garlic, chop finely. clean parsley in water, pat dry. pluck and chop leaves. Heat 2 tablespoons oil in a skillet, fry Hack 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 rest 10 minutes. 2 tablespoons Heat oil, 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. Streak drip pan of the oven with oil. Partly dampened dish towel on the work surface spread, a dry lay about. Rice paper and unroll during the preparation drain cover repeatedly, so that the sheets of dough from drying out. interpret form 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 lay. place 2 sheets of pastry on the bottom of the mold and then brush with a little oil. Sprinkle with bread crumbs. Mince mix parsley with half the eggs and feta mixture and half. Spinach can optionally dry, with the other half mix egg and parsley. distribute mince on one side of the mold, the spinach mass on the other half. distribute Miscellaneous dough sheets on the filling, while Brush each sheet with oil. Fold dough sheets Protruding about Brush with remaining oil. In the heated, preheated oven electric cooker: 175 ° C / with convection: 150 ° C) bake 35-40 minutes. Cut into pieces arrange on the plate and bring to the table.

Mini Calzonen "Asia" and "salmon" Mini Calzonen "Asia" and "salmon" 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.

Pizza Bags Hawaii Pizza Bags Hawaii 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.