Bernhard Long - Winter Cuisine

Beetroot soup with orange segments Beetroot soup with orange segments Ingredients for 4 meals 600 grams beetroot 3 shallots Juice 2 oranges 2 large spoon rapeseed oil 800 ml vegetable stock 2 stalks Dill Herbs 130 milliliters of soy cream Salt and pepper from the mill The preparation process Red pray in clean water. Cut the ends and the vegetables individually in a pieces of aluminum foil wrap. In the heated, preheated oven tubes, kitchen stove at 180°C (with air circulation is not recommended for gas: manual control to 2 3) in the middle of the slot level 1 1/2 hours finished baking. Remove the red pray, let it cool down a bit and remove the skin. (because of the color may work with gloves.) In the meantime the shallots shells and fine cubes. The orange peel with a knife so that the entire white skin is removed. The flesh of the fruit from the separator hides, the juice of this field. The parting hides of oranges in the hand print and collect the juice. Heat the oil in a pan and the shallots cube is at medium heat until glazed sweating. Red Small chopping and pray. Sauté 2 minutes. The hot broth and the entire orange juice. At medium heat cook for 15 minutes. In the meantime Dill herbs in clean water, shake dry and pluck the flags. Half of the orange fillets in the beetroot soup and the soup Finely puree. Pour soy cream and again shortly and heat. With salt and freshly ground pepper flavor. Beetroot soup into bowls and with the rest of the orange fillets and dill herbs decorating.

Green cabbage soup with prawns Green cabbage soup with prawns Ingredients for 4 meals 3 medium size onions 2 cloves of garlic 100 g soft Chorizo 5 potatoes (so. 300 grams) 4 large spoon olive oil 1 knife tip cumin 800 ml vegetable stock 460 grams of green cabbage ½ lemon 3 Inserted piri spice 360 grams of shrimps and prawns (kitchen completed without the head and the shell) Salt and pepper from the mill The preparation process Peel the onions and garlic finely and cubes. Sausage in Fine dice crush. Peel potatoes in water to clean and dice. 2 large spoon Heat olive oil in a pot. Onions is turning in 7 8 minutes until glazed sweating. Garlic and chorizo and roast for 2 more minutes. Cumin, potatoes and broth, once heating and approximately 20 minutes at medium heat simmer, cooking. Now the green cabbage plasters, thoroughly in clean water and drain well. Green cabbage into very fine strips crushing or fine crumble. Lemon hot rinse, dry and slightly shell fine rub. The piri piri pods spice drain, recover the oil. The pods fine chopping and with the remaining oil and lemon peel mix. Potatoes, onions, garlic and sausages in the broth with the hand blender Finely puree. The cabbage in the rear and everything for a further 10 minutes cook at medium heat. Shrimps, rinse and dry it in the stew. All heat once again and let it cook for 2 more minutes. With salt and freshly ground pepper tastes. Stew with the piripiri spice oil and sprinkle on the table.

Ginger soup with prawns, carrots vegetable and pumpkin Ginger soup with prawns, carrots vegetable and pumpkin Ingredients for 2 meals 1 piece of ginger (so. 30 grams) 1 small clove of garlic 1 small onion ¼ butternut squash (so. 130 grams) 1 carrot (so. 100 grams) 1 large spoon oil 1 small spoon curry powder 400 milliliters of poultry stock (or vegetable broth) 4 prawns (without head and shell, so. 40 grams) Pinch of salt 150 ml coconut milk (9 % fat) 3 stems of basil The preparation process Ginger, garlic and onion peel and chop finely. Pumpkin and carrot peel and chop into very thin strips. Heat the oil in a pan and fry the onion, the garlic and ginger is 1 minutes until glazed sweating. Sprinkled with the curry powder, liquid heat and stir for 10 minutes at low heat to simmer. After request puree. Carrot and pumpkin and a further 8 10 minutes simmer, cooking. In the meantime , clean water shrimps in season with salt. Coconut milk and the shrimps in the ginger soup and everything for 3 minutes cooking. Basil in water, shake dry, clean sheets pluck and in very fine stripes crush. Ginger soup in bowls and sprinkled with the basil prepare.

Fine Fennel cream soup with scallops and saffron Fine Fennel cream soup with scallops and saffron Ingredients for 2 meals 1 fennel bulb (so. 300 grams) 2 small potatoes (so. 100 grams) 2 small shallots 2 large spoon olive oil 400 milliliters of broth of chicken 1 pinch of saffron threads 1 bay leaf 5 large spoon soy cream Salt and pepper from the mill 4 scallops (kitchen finished) 1 large spoon aniseed liqueur (on request) The preparation process Fennel cleaning, clean in water. Cut fennel green and set aside. Fennel bulb in about 1 centimeter cubes crush. Peel potatoes in water to clean and also cubes. Peel and finely chop shallots. 1 large spoon Heat olive oil in a pot and the shallots is glassy sweating. Fennel and potatoes and also briefly sauté. Saffron Broth, and bay leaf. The soup is covered and bring to the boil over a medium heat for 25 30 minutes of cooking. Remove the bay leaf. The Soup with a hand blender very finely puree. With a ladle through a fine sieve into a 2. Dish. The soy cream and even heat . With salt and freshly ground pepper tastes. The scallops with salt and freshly ground pepper flavor. The rest of the oil in a frying pan and strongly heat coated the mollusks is from each side 45 seconds roast. On request with aniseed liqueur extinguish and the electric stove . The Fennel green crushing, with the scallops in the soup and on the table.

Ginger soup vegetables carrots with spoon whipped cream Ginger soup vegetables carrots with spoon whipped cream Ingredients for 2 meals 1 biologically Orange 2 large spoon olive oil (best quality) 4 carrots vegetables (so. 300 grams) 1 piece of ginger (so. 25 grams) 2 small shallots 1 large spoon rapeseed oil 500 ml vegetable stock ½ lemon Salt and pepper from the mill 50 ml whipped cream The preparation process Orange hot rinse and dry it. Rub the shell fine with olive oil and mix. The carrot vegetables peel and chop into large pieces. Ginger peel and chop. Shallots peel and chop into fine cubes. Rapeseed oil in a saucepan. Carrot vegetables, ginger and shallots is at medium heat colorless sauté. With the vegetable broth to fill, bring to the boil and covered over a medium heat for 25 minutes quiet cooking. At the end of the cooking time the soup with a hand blender very fine pureeing and through a sieve into a 2. Pot. The lemon expressions. Carrot vegetables ginger soup with salt, pepper from the mill, from the mill and a little lemon juice seasoning. The whipped cream half beat until stiff. The carrot vegetables ginger soup short heat up again and in plate. In the middle of each 1 Large spoons of cream. Anyone who wants to shape with a wooden sticks from the cream a heart. Orange oil through a fine sieve and the Ethiopians vegetables ginger soup for sprinkling. As a garnish are crispy fried carrot strips.

Artichoke cream soup with olives and almonds Artichoke cream soup with olives and almonds Ingredients for 2 meals 2 artichokes (so. 800 grams) ½ lemon 1 onion 2 cloves of garlic 4 large spoon olive oil 130 ml dry white wine 500 ml vegetable stock 60 g green olives (stoned) 1 large spoon almond flakes 50 ml whipped cream Salt and pepper from the mill The preparation process The artichoke stalks break out, as the thread from the blood floor with pull out. The tough outer leaves of the artichoke generously and eliminate the upper third of the flower with a large sharp knife cut off. Lemon expressions. 1 2 large spoon of juice and some cold water in a bowl mix. The artichokes in rough columns crushing, the straw from the blood-floor pieces eliminate. Coarsely ground artichokes and the lemon water. Peel the onion and garlic and small cubes. 3 large spoon Heat olive oil in a pot. The onion and garlic and stir is glassy sweating. Drain artichoke pieces, and so. 3 minutes steaming. Pour the white wine and strong heat to about 2/3, boil down. Liquid to admit, heat and once over a medium heat for 35 minutes simmer, cook . In the meantime the olives fine chopping and in a small bowl with the rest of the olive oil mix. Sliced almonds in a frying pan without fat gold yellow roasting, thereby more frequently stir, take it out and let it cool down. The soup with the hand blender fine pureeing, then through a fine sieve into a dish. Cream pour, once briefly heat , with salt, pepper from the mill, from the mill and left lemon juice tastes and fill in soups cups. With almonds and the olive oil mixture preparation.