Bernhard Long - Winter Cuisine

Salad of white beans with Parma ham Salad of white beans with Parma ham Ingredients for 2 meals 5 small tomato (so. 250 grams) 1 stalk basil 1 small clove of garlic 3 large spoon olive oil (preferably lemon olive oil) Salt and pepper from the mill Knife Tip Cane sugar 1 small onion vegetables 2 large spoon Red wine vinegar 425 grams of white beans (tin) ½ Federal rocket (so. 60 grams) 2 slices of Parma ham 4 Grissini (preferably wholemeal) The preparation process Clean tomatoes in water, stem approaches wedge-shaped cut out. Tomatoes into two halves chopping and the seeds with a spoon. Basil in water, shake dry, clean sheets pluck and crushing. Clove of garlic peel and chop into slices. Basil and garlic with some splashes of olive oil, salt, pepper from the mill from the mill, and 1 knife tip sugar and mix to the tomatoes. Tomatoes with the cut surfaces up on an oven rust at 110 °C for two hours of dried (with recirculation 90 minutes at 100 °C, Gas: not recommended). Remove and leave to cool. Onion peel and 5 millimeter thick washers crush. A grill frying pan with a little oil and coat. Onion slices in not to high heat on each side 4 5 minutes until golden brown grill. The onion slices in a bowl and mix with vinegar. Beans Cold rinse and drain well. With the burned tomatoes to the onion slices and the rest of olive oil. All mix thoroughly and salt and pepper from the mill, seasoning. Rocket cleaning, clean water in dry spinning and in salad bowls. The bean salad on the salad. The slices of ham in two halves to crush Grissini wrap and salad to prepare.

Exotic celery salad with roasted duck breast Exotic celery salad with roasted duck breast Ingredients for 4 meals 1 lime 1 Orange 100 grams of Sala cream 260 grams of yogurt (0.3% fat) Salt and pepper from the mill 1 knife tip sugar 1 piece of celeriac (so. 600 grams) 1 papaya fruit (so. 400 grams) 2 duck breast fillets ( so. 250 grams) 2 large spoon oil 30 grams of cashew cores 3 stems of parsley The preparation process Lime and Orange Crush in two halves, expressions and the juice in a salad bowl. Stir in salad cream and yoghurt. With the salt and pepper from the mill from the mill, and 1 knife tip sugar tastes. Celery in clean water, shells and only in the form of discs, then into thin strips crush. Papaya fruit peel, crushing in two halves and the cores with a spoon. Fruit meat into cubes and under the celery mix. Duck breast fillets in clean water, dry it and the skin with a sharp knife crosswise scribe. Fillets of both sides with salt and freshly ground pepper, pepper. Oil in a large frying pan heat, duck breast fillets with the skin side down strong heat in 3 minutes, then fry until golden brown and 1 minutes on the meat side roast. Fillets out of the frying pan and place it on a baking tray with aluminum foil. In the heated, preheated oven tubes, kitchen stove at 160°C (with recirculation: not recommended, in the case of gas: hand controller for gas 1 to 2) in the middle of the slot level 5 6 minutes simmer, cooking. Remove Duck breast fillets, loosely wrap in aluminum foil and allow to rest for 5 minutes. In the meantime cashew seeds coarsely. Parsley in clean water, shake dry, pluck leaves and fine grinding. Cashew seeds and parsley into the celery salad mix. Duck breast fillets hides in thin slices of crushing and with the celery salad to prepare.

Lukewarm chicken noodle salad with ricotta cam Lukewarm chicken noodle salad with ricotta cam Ingredients for 2 meals 1 stalk basil 1 lemon 75 grams of ricotta Salt and pepper from the mill ½ Federal rocket (so. 60 grams) 1 large spoon runny honey 2 large spoon olive oil 1 large spoon pine kernels (20 grams) 360 g chicken breast 100 grams of wholemeal pasta (e.g. spiral noodles or other short pasta) 2 ripe tomatoes (75 grams) The preparation process Clean the basil in water, shake dry, 5 leaf pluck and fine grinding. Lemon expressions, 1 large spoon measure and juice with the basil among the ricotta mix. Season with salt and pepper. Rocket cleaning in water to clean and dry spinning. 2 large spoon lemon juice, honey, a little salt and pepper from the mill, mix. 1 large spoon olive oil misappropriated. The pine nuts in a frying pan without Grease gently roast. Remove and set aside. Rinse chicken breasts, pat dry, add salt and pepper to taste. Remaining oil in the frying pan and heat. Chicken Fillets is from each side 3 to 4 minutes roast. So much water that the base of the pan is covered, and covered a further 4 minutes at medium heat simmer, cooking. If necessary, some water to Giessen. In the meantime the noodles with product description or product description or packing instructions in plenty of salted water bite simmer, cooking. The tomatoes into clean water, districts, peel and chop into fine stripes. Chicken Fillets out of the frying pan , let it cool down a bit and dice. Noodles drain, drain well and still warm with chicken, tomatoes and pine nuts in a bowl mix. The sauce and the rocket leaves fold. The ricotta in small cam on the salad and distribute immediately to prepare.

Tuna pasta salad with dried tomatoes and rocket Tuna pasta salad with dried tomatoes and rocket Ingredients for 2 meals 160 grams of Farfalle 112 grams of tuna-fish (tin) 2 rods celery (so. 250 grams) 1 red onions 60 grams inserted dried tomatoes ¼ Federal rocket (so. 20 grams) ½ lemon Salt and pepper from the mill 3 large spoon olive oil (best quality) The preparation process The noodles after product description or packing instructions in salt water al dente cooking. While cook the pasta, tuna drain and in pieces. Celery in clean water, cleaning and del ennoble. Onion peels. Both in very fine dice crush. Dried tomatoes drain and chop small. Rocket in water to clean, dry spinning and coarse small crush. Drain in a sieve and noodles and cold quenching. Noodles, tuna, tomatoes, rocket, celery and onions mix. Lemon expressions. 2 large spoon lemon juice, a little salt and pepper from the mill, mix. Olive oil including shock and then under the pasta mix. 15 minutes and let it with salt and pepper from the mill, where appropriate after seasoning.

Egg salad with arugula and crispy bacon Egg salad with arugula and crispy bacon Ingredients for 4 meals 4 eggs (size M) 2 small carrots vegetables (so. 160 grams) ½ leeks (so. 130 grams) ½ Federal rocket (so. 40 grams) 4 thin slices bacon ( 10 grams) Salt and pepper from the mill 1 lemon 1 knife tip sugar 2 large spoon walnut oil The preparation process And Puncture eggs in boiling water for 9 minutes in 8 hard boil. Remove, under running cold water quenching, peel and leave to cool. While the boil eggs, the carrots Cleaning vegetables in water to clean and shells. With a peeler lengthwise into thin strips crush. Leeks in water cleaning, clean and crush into thin rings. Rocket in water to clean, dry spinning, free of coarse stems and crushing. Breakfast bacon in a frying pan on a medium heat without fat slowly crispy roast. For Cake paper and drain well. The leeks and carrots vegetables out fried bacon fat preserved over a medium heat for 3 to 4 minutes while stirring simmer, cooking. Salt and pepper from the mill, seasoning. On a plate and allow to cool. Wash and dry the hot lemon. Approximately half of the shell narrow rub. Lemon in two halves to crush and expressions. Lemon juice, salt, pepper, sugar and walnut oil in a bowl mix. Carrots, leek vegetables and spiking and short. Eggs with an egg cutter or with a knife in washers crush. Rocket carefully under the leek Vegetables Carrots mixture. With salt and freshly ground pepper to taste. Eggs foam yew also carefully fold in. Decorate with the breakfast bacon and on the table.

Filet of lamb on purslane rocket salad with sheep cheese and pomegranate seeds Filet of lamb on purslane rocket salad with sheep cheese and pomegranate seeds Ingredients for 2 meals ½ Pomegranate 1 red chili 1 lemon 2 large spoon tahini paste 100 grams of yogurt (0.3% fat) 3 large spoon olive oil 50 milliliters of mineral water with carbon dioxide Salt and pepper from the mill 100 grams of Purslane 100 grams of rocket 2 spring onions 2 ripe figs 60 grams of cheese of sheep (9 % fat) 4 medium-sized lamb fillets ( so. 65 grams) The preparation process With a spoon back heavy on the pomegranate knock. Then the shell breaking and the red cores. Chili in two halves , seed crushing in water to clean and fine grinding. Lemon in two halves to crush and expressions. Tahini Paste, yogurt, half of the olive oil, 3 large spoon lemon juice and mineral water mix. Stir in Chili seasoning with salt and freshly ground pepper to taste. Purslane and rocket cleaning in water to clean and dry spinning. Spring onions in water cleaning, clean and rings in crush. Figs in water cleaning, brushing and in cubes crush. Sheep Cheese crumbling. Lamb fillets and season with salt and pepper to taste. The rest of the oil in a frying pan to heat up and the meat is at medium heat around 7 8 minutes Pink roast. Remove, in aluminum foil wrap and allow to rest for 5 minutes. Purslane, rocket salad and spring onions on the plate. Figs, pomegranate seeds and cheese on distribution. Meat in strips to crush and to prepare. Sauce extra to prepare.