Bernhard Long - Winter Cuisine

Winter C uisine:

600 Recipes for fine from the Waterkant

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Table of Contents

Winter salads recipe ideas for refined fit maker full of vitamins Winter salads recipe ideas for refined fit maker full of vitamins Orange fennel salad with honey-mustard vinaigrette Ingredients for 4 meals 2 large spoon pine nuts 2 small fennel tubers (so. 400 grams) 1 red onions 1 biologically Orange 3 4 stems of parsley 2 large spoon fruit vinegar 1 small spoon Dijon mustard 2 small spoon runny honey (e.g. Acacia honey) Salt and pepper from the mill grams 2 large spoon good oil (e.g. Walnut oil) The preparation process Tip to the portions to be increased by +1 reference value ¼ of the ingredients. The pine nuts in a frying pan without fat golden brown. Fennel in water to clean, cleaning and eliminate the stem. Fennel in fine stripes planing or grinding. Onions, into two halves crushing, into very fine strips planing or grinding. For the vinaigrette orange in clean water and pat dry. The dish with a Zesten Tear in thin strip. Orange peel so that the white skin will be completely removed. Fillets Between the isolating skins to extract, juice this field. Juice from the press release hides. Clean the parsley in water and shake dry. Leaf crush. Vinegar, orange juice, Shell, Parsley, mustard and honey mix. Salt and pepper from the mill, seasoning. Oil including beat. Fennel, onion, Orange Vinai-grette fillets, pine nuts and mix. With salt and freshly ground pepper to taste.

Orange fennel salad with honey-mustard vinaigrette

Sharp beetroot salad with grapes and walnuts Sharp beetroot salad with grapes and walnuts Ingredients for 4 meals 600 grams of red beet Tubers 7 large spoon oil 160 grams of green seedless table grapes 75 grams of walnut core halves 1 red chili 50 So the young leaf spinach 1 Bed Daikon or shiso cress 1/2 small white radish (so. 250 grams) 6 large spoon brighter balsamic vinegar Salt and pepper from the mill Knife tip sugar The preparation process Beetroot in clean water, shells, Coarse shredding. Beetroot with 1/2 small spoon of salt knead seasoning, something, 2 large spoon stir in oil. So the 1 hour marinade. Clean the grapes in water, dry it in two halves crush. Walnut kernels coarsely. Chili spice cleaning, clean in water, in rings crushing, the cores to eliminate. Clean the spinach in water, drain. From the garden cress bed chopping. Radish shells in water to clean, lengthwise into two halves crush. With a peeler longitudinal thin strip. The vinegar with salt, freshly ground pepper and sugar season, 5 large spoon oil including beat. Beetroot, chili pepper and spices, spinach, garden cress, grapes, radish and vinaigrette mix, short drag and leave on the table. This tastes bread.

Ham Potato Salad with mountain cheese Ham Potato Salad with mountain cheese Ingredients for 6 meals 1.5 kilograms boiling potatoes Salt and pepper from the mill 1 large spoon of sugar 3 leeks onions 1 vessel, container, glass (370 ml) gherkins 250 grams of mountain cheese (piece) 2 small apples (e.g. Cox Orange) 1 large spoon medium strong mustard 10 large spoon fruit vinegar 6 large spoon sunflower oil 160 grams of Black Forest ham (Windows) The preparation process Peel potatoes in water to clean and depending on the size of two halves of a crush or districts. In boiling salted water to around. 20 minutes of cooking. Leeks onions in water cleaning, clean and rings in crush. Gherkins in a sieve and drain. Gherkins in washers crush. Cheese in so. 1 centimeter cubes crush. Apples in water to clean, neighborhoods, core and districts. District in fine columns chopping. For the salad sauce mustard, 6 large spoon vinegar, 1 large spoon of sugar, salt and pepper from the mill, mix. Oil including beat. Salt and pepper from the mill, heavy tastes. With leeks onions and apples columns mix. Drain potatoes, drain well. With 4 large spoon vinegar douse and in closed cup swing. Potatoes around. 30 minutes to cool . Slices of ham in wide strips crush. All mix and bring to the table.

Leaf salads with potato mustard dressing Leaf salads with potato mustard dressing Ingredients for 8 10 meals 260 grams of potatoes 2 small onions 200 ml + 4 large spoon brighter balsamic vinegar 1 2 large spoon medium strong mustard 10 large spoon good olive oil Salt and pepper from the mill Knife tip sugar 2 Piston chicory 2 radicchio salad 250 grams of lettuce 250 grams of spicy blue cheese (e.g. "Bavaria Blu" of mountain wire) The preparation process For the potato dressing potatoes around. 25 minutes of cooking. Drain, quenching, peel. Immediately by a potato press, allow to cool. Peel the onions, finely dice. With potatoes, 200 ml of vinegar and mustard mix. 8 large spoon oil misappropriated. With Salt, freshly ground pepper and sugar tastes. The chicory and radicchio salad lengthwise in two halves crushing, stalk removed. Lettuce leaves and lettuce in water to clean, dry spinning. Larger lettuce leaves small plucking. For the vinaigrette 4 large spoon vinegar with a little salt and pepper from the mill, and 1⁄2 small spoon of sugar mix. 2 large spoon oil misappropriated. To serve only with the salad vinaigrette mix, then potato dressing about dribbling. Cheese into pieces and plucking.

Lentil Salad with walnuts and pumpkin Lentil Salad with walnuts and pumpkin Ingredients for 1 serving 75 grams of Hokkaido squash 1 twig of rosemary 1 red chili 1 1/2 Big Spoon olive oil Salt and pepper from the mill 1/2 Can lenses (425 ml) 10 grams of walnut kernels 1/4 bunch of parsley 1 1/2 big spoon of white wine vinegar 10 grams of fresh cheese with goat cheese (17% fat) The preparation process Pumpkin in water cleaning, remove cores. Pumpkin in cubes crush. Rosemary in clean water, shake dry, needles from the branch stripes and fine grinding. Chili spice plasters, sliced lengthwise, in water to clean and remove cores. Siliqua small crush. 1/2 Big Spoon oil in a frying pan and heat. Pumpkin, rosemary and chili pepper spice is turning 4 5 minutes roast. With salt and freshly ground pepper to taste. In the meantime lenses drain in a colander. Walnuts coarsely . Parsley in clean water, shake dry leaves from the stems, plucking and fine grinding. Vinegar, salt, pepper from the mill, mix. 1 large spoon oil misappropriated. Lenses, walnuts, parsley and vinaigrette mix. Lenses salad and pumpkin on plates to prepare. Goat cheese.

The Mecklenburg winter salad with wax soft eggs The Mecklenburg winter salad with wax soft eggs Ingredients for 4 meals 6 eggs (size M) 1 head radicchio salat 2 tubers red chicory 1 lettuce 60 Grams Salad mayonnaise sauce 75 grams of whole milk yoghurt 1 large spoon olive oil 1 small spoon brighter balsamic vinegar 25 milliliters of lemon juice Salt and pepper from the mill 60 grams inserted anchovies 1 Bed Garden cress The preparation process Eggs so the. 8 minutes to cook, deter and leave to cool. Radicchio salad plasters, districts, stem wedge-shaped cut out. Salad in water to clean and chop into large pieces. The chicory the outer leaves removed. Replace remaining sheets, clean in water and drain. The chicory leaves roughly chop. Lettuce cleaning, clean in water and cut into small pieces plucking. Mayonnaise sauce, yogurt, oil, vinegar and lemon juice mix. With salt and freshly ground pepper to taste. Eggs peel and chop into two halves. Salad, dressing, each 3 eggs halves and anchovies on plates to prepare. From the garden cress bed chopping and spreading over the salad.

Lighter winter salad with roast beef meat Lighter winter salad with roast beef meat Ingredients for 4 meals 1/2 frisée salad 1 oak-leaf salad 100 grams of lettuce 1 2 small red onions 1 small spoon + 4 large spoon oil 60 grams of pumpkin seeds 2 small spoon fig mustard sauce 1 small spoon maple syrup 5 large spoon apple cider vinegar Salt and pepper from the mill 4 stalks chives 16 slices of roast beef meat The preparation process Salad in water cleaning, brushing and possibly into bite-size pieces plucking. Peel the onions and chop into two halves and chop into thin slices. 1 small spoon of oil in a frying pan and heat. Pumpkin seeds is 2 3 minutes roasting. Season with a little salt, take it out and let it cool down. Fig mustard, maple syrup and vinegar mixed with salt and freshly ground pepper, pepper. 4 large spoon oil including beat. Clean the chives in water, shake dry and in the small roller chopping. Chives in the marinade stir. Salad, pumpkin seeds and vinaigrette mix. Salad and roast beef on plates to prepare.