Bernhard Long - Winter Cuisine

2 large spoon walnut kernels (30 grams)

3 stalks sage

A bit of the truffle oil

The preparation process

Jerusalem artichokes very thoroughly in clean water and scrub with a brush. With the cup into large pieces crush. Garlic shells.

Both in a casserole dish. 1 large spoon olive oil, salt, pepper from the mill, from the mill and 1 knife tip sugar spiking. Cover with aluminum foil and in a heated and preheated oven tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) 45 minutes finished baking.

In the meantime shallots peel and chop into fine stripes.

1 large spoon oil in a saucepan. Shallots is at medium heat while stirring 4 5 minutes until glazed sweating.

The fermented contents from the mold in the pot. Soy broth and cream. Then boil and with small to medium heat. Leave to simmer for 15 minutes

Pumpkin shells and free of the nuclei. 130 160 grams of flesh weighing and into very fine dice crush. Walnuts coarsely. Sage in clean water, shake dry and the leaf pluck.

The rest of the olive oil in a frying pan and heat. Sage leaves is short crispy roast and cake paper drain.

Pumpkin in the frying pan under swivel in approximately 5 6 minutes until golden brown. Walnuts and short heating. Season with salt and pepper.

Soup with the hand blender or in the blender very finely puree. With salt and freshly ground pepper and spice mix again so you foamy.

Soup in bowls or deep plates. Pumpkin, nuts and sage to distribute, sprinkle with a little truffle oil and immediately prepare.

Ingredients for 2 meals

275 grams of fresh green cabbage

1 medium-large onion

1 large spoon olive oil

1 large spoon Spanish paprika powder (smoked)

1 small spoon paprika powder (rose sharply)

650 ml vegetable stock

240 grams of chickpeas (socket)

4 eggs tomatoes

1 small spoon runny honey

Salt and pepper from the mill

1 small lemon (on request)

The preparation process

Green cabbage cleaning, the tough stems and leaf ribs eliminate, cabbage thoroughly in clean water. In salted boiling water for 3 to 4 minutes simmer, cooking. In cold water quenching so that color and bite. Then print well and coarsely.

Onions, districts and in fine stripes crush.

Oil in a large saucepan, onion and green cabbage is 4 minutes sauté.

Paprika powder and sprinkle with sauté briefly.

The liquid and heat. Over a medium heat for 20 minutes of cooking.

Chick peas in a sieve and rinse and drain. To the soup and continue to cook 10 minutes.

Clean tomatoes in water, neighborhoods, core and finely dice. Shortly before the end of the cooking time with honey to the soup and heat it.

Lemon hot rinse, dry and the shell fine rub. After request 1/2 1 small spoon lemon peel into the soup. With salt and freshly ground pepper to taste and bring to the table.

Ingredients for 2 meals

6 shiitake mushrooms

1 small carrot (so. 80 grams)

1 small leek (so. 100 grams)

2 fillets of halibut ( so. 130 grams)

1 small spoon sesame oil

400 ml vegetable stock

1 large spoon Red Miso

1 Sheet Nori algae

The preparation process

Shiitake Mushrooms with a brush or with a cake paper cleaning. Remove the stems and the heads in thin slices crush.

Clean carrot in water, shells and in very fine strips (Julienne) crush.

Leeks in water cleaning, brushing and only the white parts in very fine stripes crush.

Fish fillets, rinse with kitchen paper and pat dry coat with sesame oil.

A grill pan to heat up and the fish from each side 3-4 minutes grilling.

Liquid in a saucepan . Mushrooms, leek and carrot to admit and leave to cook for 4 minutes.

150 milliliters of liquid and remove in a bowl with the MISO paste mix.

The mixture back into the broth stir and heat, but is no longer cook.

Liquid in deep plates. The algae sheet with the fingers on bread crumbs. Grilled fish and immediately set to prepare.

Ingredients for 6 meals

160 grams of colorful (noodles

2 carrots vegetables (so. 250 grams)

2 courgettes (so. 500 grams)

½ Cauliflowers (so. 460 grams)

2 cloves of garlic

2 small onions

2 large spoon olive oil

Salt and pepper from the mill

1 ½ liter vegetable broth

260 g veal roast

425 grams of white beans (tin)

100 grams of peas (refrigerated)

60 g Parmesan cheese

The preparation process

The noodles in salt water almost al dente cooking, drain in a sieve, cold rinse and drain well.

Peel Vegetables Carrots, cleaning and in 5 millimeter sized cubes crush. Courgettes in water to clean, dry, clean and also in 5 millimeter sized cubes crush.

Cauliflowers cleaning, clean and in water into florets parts. Peel the onions and garlic and finely dice.

Heat the oil in a pan and fry the onion and garlic cube is 2 minutes colorless sauté.

Carrot vegetables in the pan and so. 1 minutes with sauté. Zucchini and cauliflower.

With salt and freshly ground pepper flavor. Pour in the broth and everything around. Leave to simmer for 10 minutes.

In the meantime veal roast with wet hands to small balls rotate.

Approximately 400 milliliters of liquid from the pan and place it in a small saucepan heat up again.

Balls and covered just below the boiling point over a medium heat for 5 minutes simmer, cooking.

Beans in a sieve cold rinse and drain well.

Beans, Peas, noodles and the veal meatballs with the liquid in the stew and heat up again . Minestrone soup again with salt and freshly ground pepper tastes. Parmesan cheese with a peeler or a coarse grater planing and separately with the soup .

Ingredients for 1 serving

1 small red onion

1 piece of Hokkaido pumpkin (so. 360 grams with shell weighed)

60 g green beans

200 ml vegetable stock

1 small spoon pumpkin seeds

Salt and pepper from the mill

1 knife tip ground coriander

1 stalk fresh coriander (on request)

The preparation process

Peel the onion and finely chop.

Pumpkin Peel with a large spoon in rough columns chopping and with a peeler shells.

Pumpkin columns in about 1 centimeter cubes crush.

Clean the beans in water, drain in a colander, cleaning and diagonally in the 5 millimeter thick washers crush.

Diced onions and beans washers with the broth in a pot. Then bring to the boil and simmer covered for 2 minutes, cooking.

Pumpkin pieces, heat once again and covered at low heat for a further 8 10 minutes simmer, cooking.

In the meantime the pumpkin seeds fine grinding. In a small frying pan without fat roast and allow to cool.

The pumpkin stew with salt, pepper from the mill, from the mill and coriander tastes. Sprinkled with the pumpkin seeds, on request with some decorating and coriander leaf particles on the table.

Ingredients for 2 meals

1 carrot (so. 100 grams)

1 piece of parsley root (so. 20 grams)

1 potato (so. 100 grams)

220 ml vegetable stock

6 stalks rocket

Salt and pepper from the mill

Knife tip nutmeg

1 small spoon almond flakes

The preparation process

Carrot and parsley root in clean water, shells and in approximately 1 centimeters thick washers crush. Potato peel in water clean and dice.

The vegetable broth in a saucepan . Insert the prepared vegetables, heat and covered at low heat for 15 minutes simmer, cooking.