Bernhard Long - Winter Cuisine

Vietnamese soup with beef and rice noodles Vietnamese soup with beef and rice noodles Ingredients for 8 meals 2 kilogram of beef leg washer 5 onions (2 Brown and 3 red) 1 piece of ginger (so. 60 grams) 3 star anise 1 rod cinnamon 2 cloves 1 large spoon white peppercorns 225 grams of surface rice noodles Pinch of salt 1 large spoon sesame oil 300 grams of fillet of beef ½ Federal Basil ½ Federal coriander ½ Federal Mint 250 g mung bean sprouts 2 green chili 1 biologically lime Thai fish sauce to taste) The preparation process Leg plates covered with cold water in a saucepan and bring to the boil. 5 minutes to cook, drain and rinse thoroughly cold. Brown the onions into two halves crush. A frying pan with aluminum foil , the Onion halves with the cut surface down into the frying pan . For more heat on the electric stove heavy brown. Ginger slices of unpeeled crush. Star anise, cinnamon, cloves and peppercorns in a tea strainer or a small piece of waste cloth . The Leg washers again into the pan and cover with 3 liters of water. Onions, ginger and spices (in the sieve or bags) and bring everything to the boil. 2.5 hours cook at medium heat, occasionally the resulting foam with a foam trowel skimming. If too much liquid overcooked, water to Giessen (up to 1 liter). While the liquid boils, rice noodles 30 minutes soak in cold water. Rice Noodles drain. Then in plenty of salted water for 1 minutes to cook, in turn drain and put you off. With the sesame oil mix. The filet steak as thinly as possible crushing. Peel the onions and red in very thin slices crush. The herbs in clean water, shake dry and pluck off the petals. Mung bean sprouts in a sieve and rinse and drain. Chili in water to clean and rings in crush. Lime eighths. All prepared ingredients cold. After 2.5 hours steaming time the leg washers from the broth. The meat from the bone and into small cubes crush. The broth through a fine sieve, degrease and in a saucepan and heat up again. The meat cubes back in and the broth with salt and fish sauce seasoning. The prepared ingredients temper and decorative. At a table in shells and with boiling hot liquid immersion.

Garlic soup with Red Barbell fillet Garlic soup with Red Ba rbell fillet Ingredients for 4 meals 2 large garlic tubers Salt and pepper from the mill 6 branches of thyme 3 large spoon olive oil 3 onions 650 ml vegetable stock 4 Red barbell ( fillets so. 60 grams without skin) 2 slices of Parma ham ( so. 15 grams) 130 milliliters of soy cream 2 large spoon chopped almonds The preparation process The Garlic tubers cross into two halves to crush and with the cut surfaces facing up on a piece of aluminum foil. Season with salt and pepper. Thyme in water, shake dry and clean 4 sectors on the garlic. 1 large spoon olive oil on it dribbling, film and in a heated and preheated oven tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) approximately 40 minutes finished baking. In the meantime the Peel onions in two halves and crush crush in fine stripes. Garlic remove the foil and let it cool down a bit. The cloves of garlic from the tubers halves in a bowl. 1 large spoon Heat olive oil in a pot and the onions it at medium heat for 8 minutes while stirring glassy sweating. The thyme leaves from the rest of the branches plucking. To the onions and another 3 minutes steaming. Cloves of Garlic and broth and 15 minutes cook at medium heat. Now Red barbell fillets rinsing, pat dry, cross into two halves to crush and with pepper from the mill, from the mill seasoning. Parma ham from the fat free edge, in 8 strips to crush and 1 each piece of fish to wrap. The garlic soup with a hand blender Finely puree. Stir in soy cream and heat up again. Season with salt and pepper and keep warm. Almonds in a coated frying pan without fat light brown rust. And Remove the frying pan with cake paper once it dry. The rest of the oil and the fish into packets of each side 2 minutes roast. Insert like on skewers. Garlic soup in small bowl with almonds and sprinkled with the fish Pack prepare.

Kohl French bean soup with strong ham taste and potatoes Kohl French bean soup with strong ham taste and potatoes Ingredients for 4 meals 160 grams of dried white beans 1 large onion 1 bay leaf 2 cloves 1 garlic clove 4 stalks marjoram 1 ham bone (or alternatively 1 slice of smoked bacon) 600 g white cabbage 400 grams of hard boiling potatoes Salt and pepper from the mill 4 slices of bread crust The preparation process The Beans 12 hours or overnight soaking in cold water. The next day the beans in a sieve and drain and rinse. In a pot. Peel the onion. The bay leaf with the carnations on the onion stuffing (stuck) and to the beans. Peel the garlic and in the pot. Marjoram in water, shake dry and clean with the ham bone also . 3 liters of water pour out. Bring to a boil and rising to the top of the foam with the Foam trowel skimming. Heat to medium hand control to shut off and the soup 60 minutes of cooking. In the meantime the cabbage in clean water, cleaning, districts and the shaft removed. Kohl transverse to the ribs in approximately 1 cm wide strips crush. Clean potatoes in water with the peeler cups and in approximately 2 centimeter cubes crush. After 60 minutes, remove the bone. Cabbage and potatoes in the soup and cook for a further 20 minutes. From the onion and garlic soup. Soup with salt and freshly ground pepper flavor. 4 slices of bread in deep plates distribute. With the soup douse, heavy pepper and put on the table.

Spicy Vegetable Soup with calamari and tomatoes Spicy Vegetable Soup with calamari and tomatoes Ingredients for 4 meals 4 large tomatoes ( so. 100 grams) Salt and pepper from the mill 1 leek (so. 260 grams) 2 small onions 2 cloves of garlic 250 grams of beans (refrigerated) 260 grams of cutting bean 4 stems of parsley 2 large spoon olive oil 250 ml white wine (or liquid) 1 bay leaf 2 Calamari tubes ( so. 100 grams of kitchen finished) (noble sweet paprika powder) The preparation process The tomatoes in water, clean the shaft approaches wedge-shaped cut out. Coarsely chop the tomatoes with salt and freshly ground pepper and spice on a baking paper designed baking sheet distribute. In the heated, preheated oven tubes, kitchen stove at 200°C ( 180°C with air, gas: manual control to 3) so. 30 minutes simmer, cooking. In the meantime, clean leeks lengthwise in two halves to crush and thoroughly in clean water. Leeks in approximately 1 cm wide strips crush. Peel the onions and 1 clove of garlic and crushing. Beans cores with boiling water pouring, short and drain. Beans from the pods. Cutting beans cleaning, clean in water and drain. Beans in approximately 1 cm wide pieces of crushing. Parsley in clean water, shake dry, pluck leaves and fine grinding. 1 large spoon olive oil in a soup pot and heat. Leek, onion and garlic is at medium heat in approximately 8 minutes colorless sauté. Pour the white wine in the case of strong heat to heat up and boil down for about 5 minutes. Tomatoes, chopped parsley and bay leaf in the pot. So much water pour out so that the vegetables are about 1 centimeters with liquid is covered. All heating and about 10 minutes over a low heat simmer covered, cooking. Beans and beans and give everything for 15 minutes simmer, cooking. Remaining garlic peel and chop. Calamari tubes in clean water, dry it and small chopping. Mix together with the garlic. Vegetable stew with salt and freshly ground pepper and 1 knife tip paprika seasoning. The rest of the olive oil in a heavy frying pan and heat. Calamari pieces is 2 minutes by turning brown. With salt and freshly ground pepper flavor. Vegetable Stew for example in serving bowls, distribute the calamari to prepare.

Strong Poultry Vegetables broth with Matzen dumplings and chicken breast Strong Poultry Vegetables broth with Matzen dumplings and chicken breast Ingredients for 4 meals 8 Matzen dumplings (so. 120 grams) 85 grams of margarine 3 stems of parsley 4 eggs (size M) Salt and pepper from the mill 2 small chicken breasts (so. 260 grams) 1 ¼ liter of broth of chicken 4 carrots vegetables (so. 400 grams) 1 piece of celeriac (so. 175 grams) 2 parsnips (so. 175 grams) ½ Federal chives The preparation process For the Matzen Dumplings: The Matzen with a hand blender or in a kitchen machine fine grinding. Margarine in a pan on low heat melt, then leave to cool slightly. Parsley in clean water, shake dry, leaf pluck and crushing. Matzos Breadcrumbs, margarine, eggs, chopped parsley, salt and freshly ground pepper in a bowl and mix thoroughly. Mass for at least 1 hour, so better. 4 hours of cold. With a large spoon 16 equal sized meals of the Matzen ground parting. With wet hands to ball shapes and then directly into a pot with boiling salt water. Dumplings covered just below the boiling point so. 35 minutes simmer, cooking. With a foam trowel remove and drain. (The dumplings can hermetically covered overnight be kept in a refrigerator.) Now for the soup Chicken breasts in water clean and in a pan with the liquid cover. Bring to a boil and the rising foam skimming, cook for 10 minutes. Remove chicken and allow to cool. Then in 2 centimeter cubes crush. Vegetables Carrots, celery and parsnip shells, cleaning and in 1 centimeter cubes crush. The Soup through a fine sieve into a second pot and pour the vegetables into it. Bring to the boil and at medium heat cook for 15 minutes. The Matzen dumplings cooked in the soup and a further 6 7 minutes simmer, cooking. With salt and freshly ground pepper flavor. Chicken into heat and fully. Clean the chives in water, shake dry in the roller to crush and to garnish sprinkle on the soup.