Bernhard Long - Summer Kitchen

Minicalzone with salami Minicalzone with salami Serves 3 meals 50 grams Salami slices (z. B. fennel salami) 125 grams Mozzarella 120g cherry tomatoes 3-4 stalks basil 125 grams of creamy ricotta cheese Salt and freshly ground pepper 1 roll (400 grams) fresh pizza dough so the. 25 x 37 cm (from the refrigerated section) possibly to decorate 1 sprig of rosemary The preparation sequence Oven tube Preheat electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3). chop salami only in two halves, then chop into short strips. Mozzarella into small cubes. Clean tomatoes in water, also small cubes. clean basil in water, pat dry, chop into strips. Prepared ingredients under the ricotta mix. Season with salt and pepper. Pizza dough unroll and chop crosswise into 3 strips on the paper. give 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 bake until golden brown 10-12 minutes in a hot oven on paper. Rosemary chop into 3 pieces under water washing and the branch. 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 Pinch of salt 1/2 teaspoon turmeric 1/2 teaspoon tandoori masala 5 tablespoons white wine vinegar 175 grams of potatoes 120 grams of cauliflower 1 tablespoon ghee or clarified butter 1 teaspoon of turmeric 1 teaspoon gem. cumin 1/2 teaspoon garam masala 1 pinch of ground chili 120 grams Spelt Flour 150 grams + some flour 2 liters of oil for frying The preparation sequence For the mango chutney Peel 2 onions and chop finely. Ginger, peel and finely chop. Peel mango, shred the flesh from the stone and dice small. Heat oil in a saucepan, cooking kettle or other vessel. Onions sauté until soft. Ginger cook briefly. With sugar sprinkle, caramelize shortly bright. Mango and mustard greens Stir. Season with 1/2 teaspoon salt, turmeric and tandoori masala. Vinegar admit heat again and simmer 15-18 minutes, while stirring occasionally. let cool chutney. For the filling, potatoes covered in water so the. cook for 20 minutes. Clean cauliflower, divide underwater washing and in very small florets. Covered in a little boiling salted water for 3-4 minutes simmer, cooking. Peel onion and chop finely. allow to dry cauliflower. deter, peel and let cool slightly potatoes. Fine dice. Ghee heat in a frying pan. Sauté onion in it. Turmeric, cumin and garam masala stir. Potatoes, cauliflower and 2 tablespoons of water Add. Mix everything well. Season with chili. Let cool down. Mix spelled flour, 150 grams of flour and 1/2 teaspoon salt. Add 150 milliliters of cold water and with hands vigorously knead until a smooth dough so the. let rest 15 minutes. Dough into 6 equal share great meals and shapes with floured hands into balls. Dough balls on little flour around (so the. 18 centimeters in diameter) roll. Stack dough circles chop in half, Brush the edges with water. Teighälften to bags fold and pour in 1-2 tablespoons of each potato filling. Opening squeeze. Oil in a wide saucepan, cooking kettle or other vessel on the so. 180°C heat. samosas portion, in heißs eastl fry golden brown, turning once. Lifting, on Küchenpapier allow to dry. Mango chutney rich now.

Tuna eggs and cheese Brik Tuna eggs and cheese Brik Ingredients for 10 Bags 1/2 package (125 grams; 5 strudel dough) fresh or Filo- yufka dough 1 can (185 g) tuna fillets in oil 80 grams 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 capers (glass) The preparation sequence take dough from the refrigerator and so the. let rest in the closed package 10 minutes. can tuna dry on a sieve. Clean green onions, clean water, pat dry and chop into fine rings. clean parsley in water, shake dry and chop into strips. Heat the oil in a frying pan with high sides (28 cm in diameter) (oil must be as to the. 2 centimeters high in the skillet standing) and heat. A dishcloth moisten it, apply a second dry. take 5 sheets of dough from the package, close remaining dough sheets well and refrigerate again. place 1 sheet of dough on the dish towel and chop with a knife diagonally in half. Each triangle an acute angle to the right angle on fold. On the resulting triangle in the middle so the. 1/2 tablespoon Parmesan, give some spring onion rings and crumbled tuna. Press a small bowl, separate 1 egg, give protein in a small bowl, give egg yolks in the bowl and season with salt and pepper. Egg yolk and sprinkle with a little Parmesan, some capers and parsley. All around the entire edge of the dough piece thin brush with egg white. Rest dough sheet over the filling work. 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 in 1-2 minutes crispy brown, then turn carefully and fry the thin top also crispy. allow to dry, ready bags well on paper towels and keep warm. fill succession 9 more bags and fry, thereby giving this protein in a bowl and use elsewhere. Tuna Cheese Brik arrange on a large plate and bring to the table. Garnish with lemon wedges and mint.

Caprese Puff Caprese Puff Ingredients for 8 bags 200 grams of tomato 60 grams mozzarella cheese 4 sprigs basil 1 tablespoon pesto (glass) Salt and freshly ground pepper 1 package (270 grams) fresh pastry for strudel or biscuits (42 x 24 centimeters back ready to ready blank parchment paper) 1 egg yolk (size M) 2 tablespoons milk finished blank parchment paper The preparation sequence clean, clean tomatoes in water. mince mozzarella and tomatoes into cubes. clean basil in water, shake dry, pluck leaves from the stems and chop. Pesto, basil, tomatoes and cheese mix and season with salt and pepper. Dough unroll and 6 circles (12 cm diameter) cut out. Incidentally dough superimpose, roll out and cut out another 2 circles. Egg yolk and milk together. spread cheese and tomato mixture onto the Stack dough circles. Edges with egg milk reap. Puff pastry circles over flap for bags. Lightly press edges. Bags with eggs milk a thin coat. Place on a lined finish cutting cake baking paper baking sheet. 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. Serve with salad.

Shrimp Gyozas with wasabi mayonnaise Shrimp Gyozas with wasabi mayonnaise Ingredients for 36-38 pieces 250 grams of peeled raw shrimp (fresh or frozen) 36-38 round frozen 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 mung bean sprouts 3 spring onions 1 carrot (so to the. 150 grams) 1 piece (so the. 20 grams) ginger 1 clove of garlic 2 tablespoons sesame 1 egg (size M) 2 tablespoons soy sauce 4 teaspoon sake (Japanese rice wine; substitute dry sherry) 2-4 tablespoons of oil Soy sauce for dipping (as desired) The preparation sequence eventually thaw shrimp. Thaw Teigpaket and careful 35-38 sheets of dough from Teigstapel detached (residual refreeze). For the dip mayonnaise, yogurt and wasabi (Warning - very hot!) Until smooth. For the filling, read seedlings, leave under water and dry washing well. Seedlings chop small. Clean or peel, dice underwater washing and very fine vegetables. Ginger, peel and finely grate. Peel garlic and chop finely. Shrimp underwater washing and very finely shred. 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 to. Add 1 teaspoon shrimp filling, then fold up so that half moons occur. The edges together and press down firmly. Oil portions in a large nonstick skillet heat with lid. Gyozas (in multiple passes) next to each other put to one side and fry until golden brown on the bottom and crispy. Then 120-125 milliliters of water pour - they should just be up to half in the water. Place lid on the frying pan and the Gyozas dampen 4-5 minutes until all the water has evaporated. Gyozas cause and bring to the table. to wreak wasabi mayonnaise and soy sauce on the plate and bring to the table.