Bernhard Long - Winter Cuisine

Red cabbage salad with gorgonzola cheese pears Red cabbage salad with gorgonzola cheese pears 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.

Field Salad with mountain cheese, alkalis rod and radishes Field Salad with mountain cheese, alkalis rod and radishes 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.

Apple and fennel salad with walnuts, Deer Ham and Nut oil Apple and fennel salad with walnuts, Deer Ham and Nut oil 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.

The Mecklenburg salad with poultry aspic and pumpkin The Mecklenburg salad with poultry aspic and pumpkin Ingredients for 2 meals 2 large spoon pumpkin seeds 160 grams of inserted pumpkin (vessel, container, glass) 250 g chicken aspic 1 small red onion 1 federal radishes 2 tomatoes (so. 160 grams) 2 large spoon apple cider vinegar 2 small spoon mustard Salt and pepper from the mill 4 large spoon pumpkin seed oil 100 grams of lettuce 100 grams of rocket The preparation process The pumpkin seeds in a frying pan without Grease gently roast. Take out and let it cool down a bit. Pumpkin drain. Aspic in 1 centimeter wide strips crush. Peel the onion and in very thin slices planing. Radishes cleaning and grinding into thin slices. Clean tomatoes in water, stem approaches wedge-shaped cut out. Crush tomatoes in columns. Of the cold half the pumpkin seeds in the mortar. With vinegar, mustard, salt and pepper from the mill, stir until smooth. Stir in the pumpkin seed oil. Lettuce and rocket cleaning in water to clean and dry spinning. Salads with 3/4 of the pumpkin sauce mix and on a plate. All other ingredients and distribute it with the rest of the sauce drizzled prepare.

Grilled Peppers with rocket Grilled Peppers with rocket Ingredients for 6 meals 1 red onions ½ lemon 1 large bucket of liquid Mild honey 2 large spoon olive oil Salt and pepper from the mill 4 peppers (2 orange and 2 red) 1 handful of rocket (so. 30 grams) The preparation process Finely chop the onion and shells. Lemon in two halves crushing, print and 2 large spoon juice measure. With onions, honey, olive oil, salt and pepper from the mill, a sauce stir. The peppers in clean water, neighborhoods, core and with the skin side up on a baking sheet. In the heated, preheated barbecue grills until the skin is black and bubbles. Remove, cover with a damp cloth and 10 minutes steaming. Then the peppers district hides and mix with the sauce. Season with salt and pepper and leave for 30 minutes. In the meantime the rocket in water to clean, dry spinning and exempt from coarse stems, on request into bite-size pieces crush. Shortly before the havoc among the peppers district mix and the vegetables to prepare.

Green salad with lettuce, salmon, ham and apples Green salad with lettuce, salmon, ham and apples Ingredients for 2 meals 3 fixed boiling potatoes (so. 300 grams) Salt and pepper from the mill 1 red onions 2 large spoon apple cider vinegar 150 milliliters classic vegetable broth 2 large spoon rapeseed oil 80 Grams Field Salad 1 federal chives 1 Apples 70 grams of salmon ham The preparation process Clean potatoes in water and in boiling water 20 25 minutes simmer, cooking. Then drain it, under cold water quenching, peel and leave to cool. Cooled potatoes in slices crushing, salts and in a bowl. Finely chop the onion and shells. Diced onions with vinegar and broth in a small saucepan and heat to boiling hot pour over the potatoes. Oil and give everything a mix. Pull 30 minutes, and this often mix. In the meantime field salad cleaning, the root intact so that the leaf particles remain together. Salad in water thoroughly clean and dry spinning. Chives in water, shake dry and clean in fine roller chopping. Apples in water, clean areas, peel and chop into fine columns. Salmon ham in fine stripes crush. Potato salad with salt and freshly ground pepper to taste. Field Salad, chive rolls, ham strips and apple slices to the salad and spiking.

Winter salad with filet of lamb and figs Winter salad with filet of lamb and figs Ingredients for 2 meals 30 grams of pine nuts 8 spring onions 1 red oak-leaf salad 60 grams of lettuce 1 red chicory 3 large spoon balsamic vinegar 1 large spoon grain Dijon mustard 1 small spoon honey Salt and pepper from the mill 5 large spoon olive oil 4 figs 6 lamb fillets ( so. 65 70 grams) The preparation process Toast the pine nuts very fine grinding and e.g. on a flat plate distribute. The spring onions in water cleaning, clean, DAB and possibly the upper dark green leek ends cut off. (dark green onions may also be used, e.g. for a stew). Oak-leaf lettuce and chicory , cleaning in water to clean and dry spinning, where appropriate in bite-size pieces plucking or grinding. Honey, mustard, vinegar, salt and pepper from the mill in a bowl mix. 4 large spoon olive oil misappropriated. The figs in water carefully clean, dry it and chop into columns. Lamb fillets and pat dry with salt and freshly ground pepper, pepper. Fillets in the chopped pine nuts, the pine kernels breaded press it down firmly. A coated frying pan , heat the remaining oil into. Lamb fillet is turning at medium heat in 7 8 minutes until golden brown. After approximately 3 minutes of cooking time the spring onions. Salads and salad sauce mix. Salad and figs on plates distribute. Lamb fillet and spring onions and immediately prepare to prepare.