Bernhard Long - Winter Cuisine

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.

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.

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.

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.

Ingredients for 4 meals

1 cooked lobster (so. 600 grams of fish merchants)

1 leek (so. 260 grams)

300 grams of fennel bulb

1 garlic clove

2 large spoon olive oil

2 star anise

1 dried chili

3 large spoon cognac drink

150 ml white wine

1 ¼ liter fish fond

Pinch of salt

½ small spoon peppercorns

8 cherry tomatoes

The preparation process

Disconnect lobster tails and scissors. Tails with a heavy knife lengthwise in two halves to crush and eliminate the intestines.

The meat from the lobster tanks loosen and in 1 centimeters large pieces of crushing.

Scissors with the knife attacks.

Tanks of the scissors break and the meat is triggered. The scissors meat horizontally into two halves crush.

The Meat Cold rinse under running water and covered cold. The tanks, coarsely .

The dark green part of the leek eliminate a 3 cm long piece from the white part cut off and set aside.

Fennel and rest of the leek cleaning, clean and in water in 2 centimeters large pieces of crushing. Garlic peel and chop into thin slices.

The oil in a large saucepan and heat. The tanks parts therein at medium heat 4 5 minutes browning.

Leek, fennel, garlic, star anise and the whole chili. Sauté 1 minutes, until the cognac drink, white wine and pour in fish stock and bring to a boil. A little salt and pepper. Over a medium heat for 1 1/2 hours simmer, cooking.

In the meantime the cherry tomatoes briefly in boiling water diving, remove, cold rinse and remove the skin.

Set aside the leeks cleaning, clean in water. Leek districts and in 1 centimeters large diamond grinding. 30 seconds in boiling salted water simmer, cooking, remove, cold rinse and drain well.

The liquid (rear) by a passenger cloth designed sieve into a 2. Pot and if something boil down to the taste to intensify.

Leek lozenges, tomatoes and lobster sections in approximately 200 ml of liquid is heated with a foam trowel lift and in pre-heated soup plate . With the very hot lobster stock to fill and the lobster soup immediately prepare.

Ingredients for 4 meals

400 grams of Jerusalem artichokes

2 small cloves of garlic

3 large spoon olive oil

Salt and pepper from the mill

Knife tip sugar

2 shallots

700 ml vegetable stock

150 milliliters soy cream

½ Hokkaido pumpkin (so. 400 grams)