Winter Cuisine. Bernhard Long

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      Ingredients for 2 meals

      2 small mainly hard boiling potatoes (so. 80 grams)

      Salt and pepper from the mill

      1 eggs (size M)

      4 large spoon cold pressed grape pumpkin seed oil

      1 large spoon apple cider vinegar

      3 large spoon broth

      Cane sugar (on request)

      130 grams of lettuce

      2 stalks Dill Herbs

      1 small apples

      75 grams of smoked salmon (sliced)

      The preparation process

       Clean the potatoes in water and in the shell in salt water about 20 25 minutes of cooking. Drain, shells and in a bowl with a fork very finely crush.

      While the potatoes cook eggs to prick in boiling water and in so. Hard boil 8 minutes. The eggs quenching, shells and crushing.

      Oil, cider vinegar and the liquid in a salad bowl and mix. The oil mixture under the crushed potatoes to a sauce and stir with salt, freshly ground pepper and sugar season.

      Lettuce carefully cleaning, the root approaches to carefully cut off the leaves that remain together.

      Field Salad in water to clean and dry spinning. Distribute salad on plates.

      Dill herbs in clean water, dry it and remove the coarse stems.

      The Apple in clean water, dry and washers from the core crushing. Apple Slices in fine stripes crush.

      The eggs small dill herbs and apples strips on the salad spread. Smoked salmon in strips to crush and also over the salad. Salad Sauce over dribbling and immediately prepare.

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

      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

      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)

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