Bernhard Long - Winter Cuisine

In the meantime the salads and grapefruit pieces with the salad sauce mix. Distribute salad on plates and the mussels and onion slices to enter.

Ingredients for 2 meals

1 fennel bulb (so. 260 grams)

1 of the German rocket (so. 75 grams)

1 Mini cucumber

30 g Parmesan cheese

2 large spoon balsamic vinegar

1 small spoon honey

Salt and pepper from the mill

4 large spoon olive oil

The preparation process

Fennel in clean water, cleaning, the stem for the most part cut out. The fine green crush.

Fennel on a vegetable slicer in very thin slices of crushing.

Rocket cleaning in water to clean and dry spinning.

Peel the cucumber, long after crushing into two halves, with a small spoon peel and chop into very fine cubes.

Parmesan cheese with a peeler in chips planing.

Balsamic vinegar, honey, salt, pepper, olive oil and fennel green with a whisk or a large spoon to a salad sauce vinaigrette) stir and stir in the cubes of cucumber.

Fennel and rocket salad with the sauce and plate. With Parmesan cheese and pepper from the mill, sprinkled.

Ingredients for 4 meals

260 grams of lettuce

2 large spoon dried cherries

2 large spoon of white wine vinegar

Salt and pepper from the mill

1 large spoon honey

1 large spoon rapeseed oil

2 large spoon walnut oil

40 grams of walnut kernels

60 grams of ripened goat cheese (e.g. Crottin de Chavignol)

The preparation process

Salad cleaning, the root approaches problem without the sheets to separate each one.

Salad in water to clean and dry spinning.

The dried cherries small crush.

The vinegar with salt, freshly ground pepper and honey mix. The oils are omitted and the cherries.

The walnuts coarsely and in a frying pan without Grease gently roast.

The cheese on a vegetable slicer or with the peeler in chips planing. Salad with honey sauce mix. Distribute on a plate with nuts and cheese sprinkled prepare.

Ingredients for 2 meals

2 small mainly hard boiling potatoes (so. 80 grams)

Salt and pepper from the mill

1 eggs (size M)

4 large spoon cold pressed grape pumpkin seed oil

1 large spoon apple cider vinegar

3 large spoon broth

Cane sugar (on request)

130 grams of lettuce

2 stalks Dill Herbs

1 small apples

75 grams of smoked salmon (sliced)

The preparation process

Clean the potatoes in water and in the shell in salt water about 20 25 minutes of cooking. Drain, shells and in a bowl with a fork very finely crush.

While the potatoes cook eggs to prick in boiling water and in so. Hard boil 8 minutes. The eggs quenching, shells and crushing.

Oil, cider vinegar and the liquid in a salad bowl and mix. The oil mixture under the crushed potatoes to a sauce and stir with salt, freshly ground pepper and sugar season.

Lettuce carefully cleaning, the root approaches to carefully cut off the leaves that remain together.

Field Salad in water to clean and dry spinning. Distribute salad on plates.

Dill herbs in clean water, dry it and remove the coarse stems.

The Apple in clean water, dry and washers from the core crushing. Apple Slices in fine stripes crush.

The eggs small dill herbs and apples strips on the salad spread. Smoked salmon in strips to crush and also over the salad. Salad Sauce over dribbling and immediately prepare.

Ingredients for 4 meals

1 small red cabbage (so. 800 grams)

Salt and pepper from the mill

3 large spoon walnut kernels (so. 45 grams)

2 ripe pears fixed ( so. 160 grams)

1 lemon

1 small spoon walnut oil

2 small spoon runny honey

1 large spoon olive oil

80 grams of Gorgonzola cheese

The preparation process

Red cabbage cleaning, clean in water and on a vegetable slicer fine planing. In a large bowl with 2 small spoon of salt and mix with the hands 5 8 minutes heavy knead. Then 30 minutes.

Now walnuts in a large frying pan coated without fat roast. On a small plate and set aside.

Pears in water clean, districts, core housings free and in thin columns chopping. Lemon in two halves to crush and expressions.

Walnut oil in the frying pan and heat. Pears columns is short Fry, honey about dribbling and brown (caramel). Pour in the lemon juice and the pears.

For the salad dressing olive oil under the lemon caramel mixture stirring, with salt and freshly ground pepper to taste.

Gorgonzola cheese cups and small cubes. With pears columns under the red cabbage raise. Dressing spiking.

Parsley in clean water, shake dry, pluck leaves and fine grinding. With the walnuts over the red cabbage salad pears and sprinkle on the table.

Ingredients for 2 meals

1 alkalis rod

3 large spoon oil

½ bunch of parsley

½ Federal chives

1 red onions

1 federal radishes

100 grams of lettuce

75 grams of fat-reduced mountain cheese

2 large spoon apple cider vinegar

1 large spoon sweet mustard

1 large spoon medium strong mustard

Salt and pepper from the mill

1 large spoon pumpkin seed oil

The preparation process

Liquor bar lengthwise in thin slices of crushing.

Alkalis washers with a little oil and coat in the heated, preheated oven grill (Medium hand control on) or in a coated frying pan from both sides crispy roast.

The herbs in water to clean and dry shake. Parsley leaves pluck and coarsely . Chives in roller chopping.

Onion peel and chop into fine stripes. Radishes clean water clean and very fine planing.

Field Salad , clean the shaft approaches together in clean water and dry spinning.

Cheese into very fine strips crush.

Vinegar, both mustards, salt, pepper, remaining oil and pumpkin seed oil with a whisk to a salad sauce vinaigrette) mix. Herbs spiking. Lettuce, onion strips and radishes with 3/4 of the vinaigrette mix. Alkalis chips and cheese to distribute, sprinkle with the rest of the sauce and immediately prepare.

Ingredients for 2 meals

100 grams of lettuce

35 grams of walnut kernels

60 Grams Deer Ham (in thin slices)

½ lemon

1 small spoon sweet mustard

Salt and pepper from the mill

2 large spoon olive oil

2 large spoon walnut oil

1 large fennel bulb (so. 300 grams)

1 acidic medium sized apples (so. 250 grams)

1 small onion

The preparation process

Lettuce plasters, in water to clean and dry spinning.

Walnuts coarsely , in a frying pan without fat roast until you scents, take it out and let it cool down.

Ham in fine stripes crush. The half lemon expressions.

Lemon juice, mustard, salt and freshly ground pepper, mix, pour out the oils and everything with the whisk to a sauce vinaigrette) crates.

Fennel cleaning and clean in water. Fennel green shake dry, very fine grinding and under the sauce stir.

Clean water and apples in the core housing with the Apple cutters stand out (or the Apple districts and core). Onion peels. Field salad in a medium to large bowl with about 1/3 of the vinaigrette mix.

Fennel, apples and onion with a knife or with a vegetable slicer in very thin slices crushing, with the rest of the vinaigrette mix and spread on 2 plates. Field Salad to prepare, with ham and walnuts sprinkled on the table.