Winter Cuisine. Bernhard Long

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СКАЧАТЬ 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.

Marinated Romanesco vegetable on field salad with mushrooms

      Ingredients for 4 meals

      1 small Romanesco vegetable (so. 500 grams)

      2 medium-size carrots vegetables (so. 300 grams)

      Pinch of salt

      2 lime

      1 large spoon runny honey

      150 milliliters of carrot juice

      2 large spoon walnut oil

      100 grams of mushrooms

      100 grams of red field salad

      100 grams of Green Field Salad

      ½ bunch of parsley

      The preparation process

      Romanesco vegetable in water cleaning, brushing and in the small florets parts. Carrot vegetables in clean water, cleaning, shells and the long after districts.

      Salt water in a saucepan . Romanesco vegetable and carrot vegetables is approximately 5 minutes bite before cooking, then in a sieve and drain well.

      Limes in two halves to crush and expressions. Lime juice in a large bowl with honey, salt and carrot juice mixing. Walnut oil with a whisk misappropriated.

      The drained vegetables spiking and cover with cling film and leave at least 15 minutes (marinade), in between times stir.

      Now carefully clean the mushrooms, cleaned and on a vegetable slicer into thin slices planing.

      Field Salad cleaning, clean, dry in water extraction and distribute to 4 plates.

      Parsley in clean water, shake dry, leaf pluck and fine grinding. The marinated vegetables to prepare the salad, porcini mushrooms to distribute and sprinkled with parsley.

Winter field salad with baked black roots

      Ingredients for 4 meals

      6 large spoon of white wine vinegar

      760 grams of black root

      1 lemon

      Salt and pepper from the mill

      1 eggs (size M)

      80 grams of wheat flour

      150 ml of milk (1.5% fat)

      160 grams of lettuce

      Liquid sweeteners (on request)

      2 small spoon medium strong mustard

      1 large spoon germ oil

      500 milliliters of oil to fail currently jaws

      The preparation process

      3 large spoon with white wine vinegar and 250 milliliters of water in a bowl.

      Black roots thoroughly in clean water, with a peeler under running tap water bowls and thirds; work with rubber gloves to prevent the hands to discolor. Black roots immediately in the vinegar water, so that you stay white.

      Lemon hot wash, dry and half of the shell narrow rub. Lemon in two halves to crush and expressions.

      Black roots drain. 250 milliliters of water and 50 ml of lemon juice in a pan, heat and salts. Insert black roots and over a medium heat for about twenty minutes simmer, cooking.

      Black roots in a sieve to drain and then leave to cool.

      Now for the finished batter the eggs disconnect. The flour along with the milk, egg yolks and mix the lemon peel. Dough rest 10 minutes.

      During the dough rests, the field salad thoroughly in clean water, dry spinning and cleaning.

      For the rest of vinegar dressing with the artificial sweetener, mustard, salt and freshly ground pepper mix. Stir in germ oil.

      Protein with 1 pinch of salt until stiff and under the batter.

      Oil for the failure of production in a pan or bake in a fryer to 180°C heat. The temperature is reached when held in a wooden dipper small bubbles form.

      Black roots using 2 forks through the dough chunks, immediately into the hot oil and gold-brown failure currently baking.

      Baked black roots with a foam trowel from the fat, Cake paper short drain. On a baking sheet and place in a heated oven preheated, tubes, kitchen stove at 150°C (with recirculation: 130 °C, Gas: manual control to 1 2) keep warm.

      Field Salad with dressing mix. Baked black roots to prepare and immediately prepare.

Beetroot salad with herb quark

      Ingredients for 1 serving

      ½ СКАЧАТЬ