Bernhard Long - Winter Cuisine

Asparagus in water to clean and cut the woody ends.

The oil in a large saucepan and heat. Shallots, ginger and chili spice is briefly sauté. Pour in the vegetable stock and bring to a boil.

Shoots in the broth and cook for 5 minutes. With a foam trowel, drain and let it cool down a bit.

Cut the asparagus tips and longitudinally into two halves crush.

Rest of the asparagus in thin slices of crushing.

Disconnect the eggs. Protein with a few drops of water mix (egg yolks otherwise use). Wan Tan leaves half of each with 3 half the asparagus tips show.

Dough edges with protein coat the Wan tans folded up and the margins press it down firmly. The Lime print and 1 2 Remove the large spoon juice.

With coconut milk, curry paste and fish sauce in the Asparagus fluid and heat up again. Through a sieve into a second pan and bring to the boil.

The pasta pockets and Asparagus Slices in and 2 minutes to cook. Chervil in water, shake dry and clean sheet pluck.

The Coconut soup with salt and freshly ground pepper flavor, with chervil decorate and immediately prepare.

Ingredients for 4 meals

360 grams of fresh green cabbage

500 grams of predominantly hard boiling potatoes

2 onions

2 cloves of garlic

130 grams of Chorizo

1 large spoon olive oil

2 large spoon paprika powder

750 ml vegetable stock

Salt and pepper from the mill

The preparation process

Green cabbage more specialist in water clean and cleaned, where appropriate, eliminate the thick leaf ribs. The green cabbage into fine stripes crush.

Green cabbage in boiling salted water and cook for 5 minutes, take out, cold quenching and drain well.

Clean potatoes in water, shells and coarsely chop. Until further use in a little cold water.

Peel the onions and garlic finely and crush. Chorizo in Fine dice crush.

Heat olive oil in a pot. Chorizo is 3 minutes roast. With a foam trowel off the oil lift and set aside.

Onions and garlic in the pan and 3 minutes until glazed sweating. Potato cubes and give everything with the paprika powder. Pour the broth and heat. At medium heat cook for 15 minutes.

The soup is fine pureeing and heat up again.

Green cabbage to the soup and simmer for another 15 minutes, cooking. The Soup with salt and freshly ground pepper tastes. Chorizo heat briefly in the soup. With a little paprika soup vegetables sprinkled prepare. For example, crispy roasted bread.

Ingredients for 4 meals

1 medium-large onion

1 acidic apples (so. 250 grams)

1 piece of celeriac (so. 260 grams)

2 predominantly hard boiling potatoes (so. 100 grams)

1 large spoon oil

650 ml vegetable stock

40 grams of Gorgonzola cheese

1 large spoon fresh cheese (13% fat) (25 grams)

¼ wholemeal baguettes

3 rods celery (from the center so the. 250 grams)

Salt and pepper from the mill

The preparation process

Finely chop the onion and shells.

Apples shells, neighborhoods, core and crush washers.

The celeriac and peel potatoes and in rough cube crush.

Oil in a large saucepan and diced onions in a few minutes, stirring colorless sauté. Apple Slices and 1 minutes steaming.

Celery and potatoes, the liquid pour this and bring to a boil. So the 30 minutes at medium heat and cook.

In the meantime gorgonzola cheese and fresh cheese mix, heavy with pepper from the mill, from the mill seasoning.

The bread into slices crushing, on a baking sheet and put under the hot oven grill from each side golden brown. Leave to cool.

Celery in clean water, cleaning, del ennoble and fine grinding, pluck off the petals. The celery in very thin slices planing.

The cheese mixture on the Chilled slices of bread (crostini) Delete.

The celery soup, puree and salt and freshly ground pepper tastes. Crostini under the grill heat up again briefly. Celery leaves and washers on the soup spreading, the crostini extra to rich.

Ingredients for 4 meals

1 fresh duck thigh (so. 260 grams)

1 large onion

1 bay leaf

3 cloves

4 stems of parsley

700 milliliters of broth of chicken

1 large parsnip (so. 160 grams)

2 medium-size carrots vegetables (so. 160 grams)

1 piece of celeriac (so. 100 grams)

1 Parsley root

2 sprigs of thyme

100 grams Barley

1 lemon

6 dried plums

100 g sour cream

1 small spoon (noble sweet paprika powder)

Salt and pepper from the mill

Knife tip nutmeg

The preparation process

Duck, rinse and pat dry the skin with the underlying fat removed.

Onion peels. Laurel leaf with the carnations on the onion stuffing (Insert).

Clean the parsley in water. Duck and spiked onion in broth with parsley, bring to a boil. Over a medium heat for 60 minutes simmer, cooking, several times during this process the rising foam skimming.

In the meantime the vegetables in clean water, cleaning, shells and in 1 centimeter cubes crush.

Duck leg lift from the broth and leave to cool on a plate.

Thyme in water clean. The Ducks broth in a 2. Pot 7, the vegetables and grains with the thyme and heat. At medium heat cook for 15 minutes.

In the meantime the meat of the duck thigh-free and with a fork in strips tear.

The half lemon expressions. Plums and prunes, in two halves crush. Duck meat and plums after 15 minutes into the soup and cook for another 10 minutes. Sour Cream with 1 small spoon lemon juice and paprika powder stir until smooth. Soup with salt, freshly ground pepper and a little grated nutmeg from tastes. Together with the sour cream to prepare.

Ingredients for 4 meals

1 large onion vegetables

3 large spoon olive oil

Salt and pepper from the mill

2 cloves of garlic

1 fennel bulb

2 large spoon aniseed liqueur

2 sprigs of thyme

650 milliliters of Mediterranean vegetable broth

425 grams of canned tomatoes (drained net weight)

75 grams of wholemeal soups pasta (e.g. horn noodles)

40 grams of age pecorino cheese

The preparation process

Onion peel and chop into slices.

Onion slices on a baking sheet or in a casserole dish and with 1.5 large spoon olive oil, salt and freshly ground pepper mix. In the heated, preheated oven tubes, kitchen stove at 225°C (with recirculation: 200 °C, Gas: manual control to 3 4) so. 30 minutes roasting, several times during this process.

In the meantime garlic dishes and fine grinding. Fennel in water cleaning, brushing and in very thin slices crush.

The rest of the oil in a pan, heat, fennel slices and garlic is at medium heat while stirring around. 12 minutes steaming. Stir in the liqueur.

Thyme in water clean. Onions from the oven and tubes with liquid and thyme in the pot.

Bring to the boil and so. 15 minutes over a low heat simmer, cooking, after 10 minutes the tomatoes.

The soups pasta on product description or packing instructions in salt water simmer, cooking. Drain in a sieve, cold rinse and drain. At the end of the cooking time, add the onion soup with salt and freshly ground pepper and spice the noodles into it. Pecorino planing and on the onion soup spreading.

Ingredients for 4 meals

160 grams of cutting beans

100 g green beans

2 carrots vegetables (so. 250 grams)

1 May root or other small Ruben (so. 160 grams)

1 small courgettes (so. 160 grams)

2 small onions