Bernhard Long - Winter Cuisine

Mexican Lime soup with chicken and coriander Mexican Lime soup with chicken and coriander Ingredients for 6 meals 3 chicken breasts (so. 500 grams) Pinch of salt 6 cloves of garlic 1 large spoon oil 285 grams of maize (socket) 1 ¾ liter broth of chicken 1 small spoon of dried Oregano Spice ½ Federal coriander 20 Tortilla Chips 3 jalapeños (vessel, container, glass) 3 tomatoes (so. 260 grams) 4 spring onions 1 Avocado 3 biologically Limes The preparation process Clean the chicken breasts in water and in 2 centimeter cubes crush. Plenty of salted water and bring to the boil the chicken cubes 1 minutes cook (blanching). Drain and drain. (The blanching prevents the soup cloudy). Garlic peel and chop into thin slices. Heat the oil in a pan, garlic is stirring sauté 1 minutes. Maize drain, with the chicken in the pot and also short sweating. With the broth to fill and the dried Spice Oregano . Bring to a boil and cook for 10 minutes. Clean the coriander in water, shake dry, leaf pluck and coarsely. Tortilla Chips crumbling. Jalapeños coarsely. Clean tomatoes in water, stem approaches wedge-shaped cut out. Tomatoes coarsely. Spring onions in clean water, cleaning and rings in crush. Avocado into two halves to crush and eliminate the stone. The flesh of the fruit from the shell and cubes. All prepared ingredients in small bowls. Limes in two halves to crush and expressions. The Soup with 75 milliliters of lime juice seasoning and 1 more minutes of cooking. Soup with the rest of the prepared ingredients preparation, so that all the core itself.

Saffron vegetable soup with noodles and chicken breast Saffron vegetable soup with noodles and chicken breast Ingredients for 2 meals 75 Grams Orzo pasta (or other soups pasta) 160 g chicken breast 425 milliliters of Mediterranean vegetable broth 2 small carrots vegetables ( so. 80 grams) 1 small courgettes (so. 160 grams) 1 small fennel bulb (so. 250 grams) 1 sachet saffron threads (so. 0.1 grams) Salt and pepper from the mill The preparation process Pasta in plenty of salted boiling water on product description or packing instructions bite simmer, cooking. Drain, short under cold water quenching and drain. While cook the pasta, chicken breast fillet, rinse and dry it in 1 centimeter cubes crush. Chicken cubes with the broth in a pot. On Medium Heat, bring to the boil and allow to cook for 5 minutes. Chicken Cubes with a foam trowel lift it out. The broth through a fine sieve into a 2. Pot. Carrot vegetables and courgettes in clean water, cleaning, carrot vegetables peel and chop both in fine stripes. Fennel in water clean and cleaned, the green store. The tuber is in two halves to crush and also in fine stripes crush. Liquid again bring to a boil. Vegetables carrots, courgettes, fennel and the saffron. 2 minutes at medium heat and cook. Chicken and cook for 3 minutes. With salt and freshly ground pepper tastes. Noodles briefly in the boiling liquid heat. Soup in deep plates. The Fennel green crushing, sprinkle and soup.

Pureed lentil soup with porcini mushrooms and duck breast Pureed lentil soup with porcini mushrooms and duck breast Ingredients for 4 meals 2 small onions (so. 100 grams) 1 garlic clove 2 sprigs of thyme 3 large spoon olive oil 160 grams of red lentils 1 Large spoon (noble sweet paprika powder) 1 knife tip cumin 1 large spoon tomato 1 liter of broth of chicken 1 duck breast filet (so. 275 grams) Salt and pepper from the mill 250 grams of very small stone mushrooms 150 milliliters soy cream The preparation process Peel the onions and garlic finely and crush. Thyme in water, shake dry and clean the leaf pluck. 1 1/2 Big Spoon oil in a saucepan. Onions and garlic is glassy sweating. Lenses and sauté 1 minutes. Paprika powder and sprinkle the cumin. Tomato, 30 seconds sauté and the hot broth. Then boil and 15 minutes at low heat cook. The duck breast on the skin side with a very sharp knife Diamond Light Scribe, not in the meat mincing. The breast with the skin side down in a frying pan and put over a low heat for 15 minutes roast. Duck breast and 2 3 minutes on the meat side roast. Salt and pepper from the mill, seasoning. The duck breast with aluminum foil covered allow to rest for 5 minutes. The mushrooms clean cut the stem ends, large mushrooms may crush in two halves. The remaining oil in a frying pan and heat the mushrooms is roast with salt and freshly ground pepper and spice sprinkled with thyme. The soup is fine pureeing and with a large spoon by a not-to-be-fine sieve into a second dish (pass). Pour soy cream, heat and salt and pepper from the mill, seasoning. The duck breast narrow cut and with the Stone mushrooms on the soup.

Chestnut potato soup with apples and chives Chestnut potato soup with apples and chives Ingredients for 4 meals 130 grams of onions 500 grams of predominantly hard boiling potatoes 260 grams of chestnuts (without shell) 40 grams of butter 2 stalks marjoram 800 milliliters of broth of chicken Salt and pepper from the mill 150 ml whipped cream ( 2 apples around. 100 grams) ¼ Federal chives The preparation process Peel the onions and finely dice. Clean potatoes in water, cups and in 2 centimeter cubes crush. Half of the chestnuts coarsely and set aside. Rest of the Chestnuts in two halves crush. 20 grams of melt the butter in a pan and the onions is at medium heat until glazed sweating. Potatoes and sauté 2 minutes. Half the chestnuts and additional 2 minutes steaming. Marjoram in water, shake dry and clean in the saucepan, add liquid to pour and heat. Over a medium heat for 30 minutes of cooking. Remove marjoram. The soup with the hand blender Finely puree. Season with salt and pepper and keep warm in the case of the smallest heat. The Apples in water, clean areas, peel and chop into cubes. The remaining butter in a pan and foaming. Apples and chopped chestnuts to sauté 3 to 4 minutes. Salt and pepper to the soup and heat up again. Cream with the whisk half beat until stiff. Chives in water, shake dry and clean in fine roller chopping. Cream in the soup stirring, sprinkled with chives and on the table.

Fine Sauerkraut soup with orange peel and croutons Fine Sauerkraut soup with orange peel and croutons Ingredients for 4 meals 1 leek (so. 160 grams) 2 cloves of garlic 325 grams of fresh sour cabbage 4 large spoon olive oil 2 Large spoon (noble sweet paprika powder) 1 small spoon cumin 400 ml of apple juice 2 stalks marjoram 2 bay leaves 800 ml vegetable stock 1 biologically Orange 130 grams of bread Salt and pepper from the mill 150 milliliters soy cream Knife tip sugar The preparation process Leek brushing, lengthwise into two halves to crush and clean in water. The outer hard leaves and eliminate the leek strips in cross- cutting. Peel the garlic and crush. Sour cabbage something drain and coarsely . Half of the oil in a saucepan, leek and garlic is at medium heat 1 minutes until glazed sweating. Sour cabbage and 1 minutes sweat. With 2 small spoon paprika powder and the cumin showered. Pour the apple juice. Marjoram in water to clean and dry shake. With Laurel and broth to sour cabbage . Then boil at medium heat for a total of 30 minutes of cooking. Orange in water to clean, dry, and shell rub. After 15 minutes the half of the orange peel to the soup. Flatbread in about 1 centimeter cubes crush. Bread cubes with the remaining paprika powder, remaining orange peel, salt, pepper from the mill from the mill and residual oil mix. On a baking sheet in a heated oven preheated, tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) gold brown finished baking. For Cake paper drain. Marjoram and bay from the soup is eliminated. Stir in soy cream, heat and once with sugar, salt and freshly ground pepper flavor. Soup with croutons and sprinkled on the table.

Sweet potato Coconut soup with sharp chicken cubes Sweet potato Coconut soup with sharp chicken cubes Ingredients for 2 meals 2 chicken breasts (so. 250 grams) 2 large spoon olive oil 1 small spoon chili powder 1 of the German Spring onions 2 cloves of garlic 1 piece of ginger (so. 30 grams) 1 Sweet potato (so. 400 grams) 2 tomatoes (so. 160 grams) 500 milliliters of broth of chicken 200 ml coconut milk (9 % fat) Salt and pepper from the mill ½ biologically lime 4 stalks coriander The preparation process Clean the chicken in water, dry it and chop into cubes. 1 large spoon oil and chili powder in a bowl mix, meat cubes to apply. Covered for at least 25 minutes leave in the refrigerator (marinade). Spring onions in water cleaning, clean and fine grinding. Peel the garlic and ginger and fine grinding. Sweet potatoes shells and in 2 centimeter cubes crush. Clean tomatoes in water, stem approaches wedge-shaped cut out. Coarsely chop the tomatoes. The remaining heat the oil. Onions, garlic and ginger to sauté. After 2 minutes the potato cubes and 3 minutes further sweating. Tomatoes, broth and coconut milk pour with salt and pepper and spice mill from the heat. Covered on medium heat for 20 minutes of cooking. Chicken in a coated frying pan with strong heat around 4 5 minutes roast, then salts. Lime expressions. Coriander in water to clean and dry shake. Soup fine pureeing, with lime juice tastes. The chicken cubes in the soup and cook with coriander decorated.