Bernhard Long - Summer Kitchen

Frying pan with kitchen paper wipe. Heat 1 tablespoon oil and butter in a frying pan. Mussels in from each side so the. sauté 2 minutes. Season with salt and pepper. 1 tablespoon of oil heat in another frying pan. open eggs and pour in gently. Sauté over low heat 1 1 / 2-2 minutes. Season with salt and pepper.

The one Briochetaler, 2 pieces of ham, some lettuce leaves, a seashell and 1 egg on plates superimposed layers, sprinkle with pepper and garnish with lettuce.

Serves 4 meals

2 large ripe tomatoes

1 clove of garlic

salt and pepper

2 slices of serrano ham

4 anchovy fillets (glass)

8-10 kalamata olives

50 grams Manchego (piece)

3 tablespoons olive oil

2 large slices of brown bread (so to the. 120 grams)

The preparation sequence

Clean tomatoes in water, chop into chunks and puree with the hand immersion blender. Peel garlic, finely chop and stir. Season with a little salt and pepper.

Ham slices in half lengthwise. Anchovies rinse and pat dry. Olive stone and coarsely chop. planing cheese with a peeler into thin chips.

Heat oil in a frying pan. Bread slices in roast until golden brown on each side, remove it. Brush with Tomato. Each bread into 6 strips (so to. 3 centimeters wide) crush.

The 4 bread strips with ham, anchovies or cheese show. Anchovy bread sprinkle with olives. Bread on the plate serving plus a good olive oil and sea salt rich.

Outside crispy, filled inside tasty: Dumplings are a delicious snack between meals or on the party buffet. The internationally popular dumplings are called empanadas, wontons, Dim Sum, Pita or samosas. Dumplings are bake puff, yeast dough, Quark-oil dough, pasta dough or phyllo dough. When filling the dumplings imagination knows no limits: meat, fish, vegetables of all kinds, olive, egg, cream cheese - enters what tastes!

Ingredients for 12-16 pieces

375 grams + some flour

Salt and freshly ground pepper

1 teaspoon cumin seeds

1 teaspoon apple cider vinegar

120 grams of red lentils

1 small mango

1 small leek

1 chilli

4-5 stalks coriander

1 tablespoon oil

200 grams of sour cream

1.5 kg vegetable fat for frying

Cling film

The preparation sequence

For the dough 375 grams of flour, so the. process 1 teaspoon salt, cumin, 1/4 liter of cold water and vinegar to the dough hook of the hand mixer until smooth and with foil cover as the. let stand at room temperature for 15 minutes.

so give the For the filling lentils in boiling water. Simmer 10 minutes, allow to dry cooking. Mango peel. The pulp from the stone crushing and finely dice. clean leeks, along chop in half, shred underwater washing and in half rings. clean chili, clean water, along chop in half, remove seeds and chop. clean coriander in water, shake dry and chop coarsely.

Heat 1 tablespoon oil in a skillet. Leek, chilli and lentils so therein said. sauté 2 minutes. Add mango and coriander half. Season with salt and pepper. Let cool down. stir together the sour cream dip and remaining coriander. Season with salt and pepper.

Roll out dough on a little flour thin (so to. 20 centimeters in diameter) cut out 6-7 circles, this dough residue knead again, roll out and cut out. shred circles in half. Kreis edges brush with water. Each half of bag shapes. But just buckle side in the middle so that the edges slightly above the other tabs. Seam squeeze so to. 11/2 tablespoons lens-üSettin g in the dough tgive üte. Open side firmly zusammendrübridges.

Cooking oil in a deep fryer or in a large saucepan, cooking kettle or other vessel to 175°C heat. Dumplings in portions so the. fry 4 minutes golden brown, turning once. allow to dry and remove to a paper towel. Hot or cold dish on the plate and bring to the table. Sour cream rich now.

Serves 4 meals

6 slices (45 grams; 10 x 10 centimeters) frozen puff pastry

2 eggs (size S)

50 grams pitted green olives

250 grams of raw scampi (headless, in shell)

1-2 teaspoons tomato paste

Salt and freshly ground pepper

Pinch Edelsüß Chilli

Flour for the work surface

finished blank parchment paper

The preparation sequence

Puff next to each other and thaw. Eggs in boiling water so the. cook 9 minutes hard. deter eggs under cold water, peel and chop small. Olive crushing small. Scampi peel and remove the intestine. Clean scampi in water, pat dry and chop small. Scampi pieces, mix chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika.

Puff pastry slices successive place and on a floured surface rectangular (so to. 33 x 44 cm) roll out and shred in 12 squares. distribute scampi mixture each in the middle of each square and brush the edges with a little water. Pasta triangles turn to the center, then squeeze the edges to a packet.

put Scampi pack on a lined finish cutting cake baking paper baking tray and prick the dough with a wooden stick several times. 200 ° C / with convection: 175 ° C / Gas at: knob bake until golden brown on position 3) 20-30 minutes packet in heated, preheated oven electric stove. accept packets from the oven and arrange on a plate and bring to the table.

Ingredients for 6 meals

1 small onion

1 piece (so to. 1 centimeter) ginger

1 clove of garlic

200 grams of carrots

75 grams frozen peas

1 can (as to the. 135 grams) of sardines in oil

4-5 strudel dough Filo- or yufka dough (1 Pack = 10 Reeds 30 x 31 centimeters 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 small. Carrot peel, clean water, along chop in half and chop 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 rest 10 minutes. Heat 1 tablespoon oil in a skillet. Onion, carrots and peas in 3-4 minutes sear so the. Add 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. 6 centimeter wide strips crush. In each case the left corner to give 1-2 teaspoons of filling. Left Corner flush fold the long side so that a triangle. Triangle to end further fold flush. The remaining strips and filling same procedure.

Laying Finished triangles 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. 10 minutes until golden brown bake.

Salad underwater washing and allow to dry well. Salad, vinegar and 3 tablespoons oil mix, season with salt and pepper. Serve samosa and salad in bowls and immediately place them on the plate and bring to the table.

Serves 4 meals

50 grams walnuts

3 slices of smoked ham

120 grams of Roquefort cheese

3 stalks parsley

120g crème fraîche

Salt and freshly ground pepper

2 tablespoons butter

4 slices (25 grams) Yufka- or filo pastry (as the. 30 x 31 centimeters)

3-4 green salad leaves