Bernhard Long - Summer Kitchen

finished blank parchment paper

The preparation sequence

Nuts roasting in a pan without fat. Remove, let cool and shred. Mince ham into thin short strips. Roquefort crumble. clean parsley in water, shake dry and chop the leaves finely. Mix cheese and creme fraiche. Nuts, parsley and ham admit and mix well. Season with pepper and a little salt.

Melt butter in a small saucepan, cooking kettle or other vessel. Rice paper brush with butter and divide transversely into 4 strips. In each case the left corner as the. Add 1 tablespoon ham stuffing. Left Corner flush fold the long side so that a triangle. Triangle to end further fold flush.

Laying Finished triangles on a lined finish cutting cake baking paper baking sheet and brush with butter again. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes brown finished bake. Turn after half of the baking time.

shake salad underwater washing and dry. Arrange dumplings on lettuce leaves and serve immediately on the plate and bring to the table.

Serves 4 meals

1 small onion

2 cloves of garlic

1 tablespoon olive oil

400 grams of minced meat

Salt and freshly ground pepper

Pinch of cinnamon

1 can (580 milliliters) Sauerkraut

1 tablespoon honey

4 tablespoons chilli flakes

1 package (250 grams) strudel dough Filo- or yufka dough

1 egg (size M)

150 grams of cream fraiche

Fat for cake baking sheet (or finished blank parchment paper)

The preparation sequence

Onion peel, chop in half and shred into strips. Peel garlic and chop thinly sliced. Heat oil. Fry Hack four minutes crumbly. After two minutes add garlic and onion. Season with salt, pepper and cinnamon. allow to dry well sauerkraut in a colander and easily expressed. Season with honey and chili.

Sheets of dough unroll and chop into four pieces. Depending take two journal quarter and the rake in a page with protein, superimpose and fill each with a tablespoon Hack and one tablespoon of sauerkraut. Sheets of dough to form pockets and the "closure" gently squeezing. Laying juxtaposition on a greased cake baking sheet.

In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) bake ten minutes crispy. Arrange on plates with crème fraîche and bring to the table.

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.

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.

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.