Bernhard Long - Summer Kitchen

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.

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.

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.

Serves 4 meals

50 grams diced ham

1/2 bunch parsley

1 small red bell pepper (200 grams)

1 large spring onion

1 package fresh goat's cheese (150 grams)

Salt and freshly ground pepper

1 package (. So to the 270 grams) fresh pastry for strudel and pastries (rolled on ready blank parchment paper so the 42 x 24 centimeters;. In the refrigerated section)

1 egg yolk (size M)

1 small head (so to the. 120 grams) Radicchio

150 grams of corn salad

120 grams of salad mayonnaise

75 grams of whole milk yogurt

2 tablespoons milk

1-2 teaspoons Worcestershire sauce

3 tablespoons tomato ketchup

finished blank parchment paper

The preparation sequence

Diced ham omit in a frying pan without fat until crispy, remove. clean parsley in water, pat dry, leaves pluck from the stems and finely chop. Clean peppers, chop underwater washing and cut into small cubes. Clean green onions, mince underwater washing and into thin rings. Mix ham, parsley, pepper and spring onion with goat cheese, season with salt and pepper.

Puff in 8 squares (9 x 9 cm) crush (possibly remaining otherwise use). distribute fresh goat cheese mixture in the center of the squares each 1-2 teaspoons. Squares combine to form a triangle and press the edge firmly with a fork. Egg yolks with 3 tablespoons water Beat, dumplings so Brush. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: bake knob to position 3) 13-15 minutes brown.

thoroughly clean lettuce and radicchio in water. pluck radicchio into bite size pieces. Mayonnaise, yogurt, milk, Worcestershire sauce and ketchup Stir, season with salt and pepper. Remove dumplings, serve with salad on plates and bring to the table. Salad dressing on it with a few drops.

Ingredients for 22 pieces

1 medium onion

2 cloves of garlic

250 grams of chicken fillet

2 tablespoons olive oil

120 grams of green olives (with almond filling)

30 grams of dried tomatoes in oil

2-3 stalks of parsley

Salt and freshly ground pepper

250 grams Magerquark

75 milliliters of milk

75 milliliters of sunflower oil

2 eggs (size M)

400 grams of flour

1 packet of baking powder

Flour for the work surface

finished blank parchment paper

The preparation sequence

peel For the filling onion and garlic and chop finely. clean meat in water, pat dry and chop into very small pieces. Heat olive oil in a large, nonstick skillet. Meat in it so the. Sauté 2 minutes and remove from heat.

Meanwhile olive crush coarsely. Onion, garlic and olive admit and continue to fry for 2-3 minutes. Tomatoes into strips crush. clean parsley in water, pat dry, leaves pluck from the stems and finely chop. lift parsley and tomatoes with the meat. Season with salt and pepper and let cool.

Quark, milk, sunflower oil, 1 teaspoon salt and 1 egg mix. Flour and baking powder, knead with the kneading hook of the hand mixer until smooth. Roll out the dough 3-4 mm thin on a floured surface. This (as the. 10 centimeters in diameter) out circles.

give each a little filling in the center. 1 egg whisk, Teigränder so baste and fold over the mince that a semi-circle is formed. Margins slightly hit and press on. Spread on 2 lined with finished cut baking paper baking sheets. Brush with remaining egg and the heated, preheated oven electric oven: 200 ° C / with convection. 175 ° C / Gas at: knob bake until golden brown on position 3) 15-20 minutes.