Bernhard Long - Summer Kitchen

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.

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.

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.

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.

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.

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.