Winter Cuisine. Bernhard Long

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      Lime leaves in the water clean. Cuttlefish with the lime leaves in a pot. Pour the sauce and covered over a medium heat for 30 minutes simmer, cooking.

      Basil in water, shake dry and clean the leaf pluck. After 20 minutes of the spring onion and basil, mushroom discs in the pot. With salt and freshly ground pepper flavor.

Goa shrimp soup with roasted coconut and coriander

      Ingredients for 4 meals

      100 grams of fresh coconut flesh

      1 piece of cinnamon (so. 3 centimeters)

      1 small spoon coriander seeds

      1 small spoon cumin

      2 cloves

      ½ small spoon chili flakes

      1 small spoon turmeric

      2 red onions (so. 100 grams)

      3 cloves of garlic

      1 piece of ginger root (so. 60 grams)

      1 green chili

      4 large tomatoes

      600 grams of shrimps and prawns (without the head and the shell so. 40 grams)

      3 large spoon oil

      1 large spoon tamarinds mark (vessel, container, glass)

      Pinch of salt

      1 large spoon Red wine vinegar

      The preparation process

      Coconut fruit flesh roughly on a metal grating and 2 to 3 hours to dry.

      Break into small pieces of cinnamon and coriander, cumin and carnations in a frying pan on a medium heat until roasting aromatic smoke, then take it out. Wipe the frying pan.

      The dried Coconut Shaving in the frying pan and stir-light brown rust.

      If the shredding browned, chili flakes and turmeric and sauté briefly.

      All prepared ingredients with the hand blender or in a lightning hacker fine grinding.

      Peel the onions and garlic finely and crush. Ginger shells and rub. Chili spice in clean water and crush rings.

       Clean tomatoes in water, districts, stems, seed and cutting out into large pieces crush.

      Cut on the back of shrimps, the dark intestines removed. Shrimp rinse and pat dry.

      Oil in a large frying pan heat, onions and garlic to sauté 2 3 minutes.

      Ginger and chili spice and 1 minutes sweat.

      Coconut mixture of spices, tamarinds marrow and tomatoes and 1 minutes steaming. 200 milliliters of water and heat.

      The Shrimp season with salt in the frying pan and covered 3 to 5 minutes at low heat simmer, cooking. The sauce with salt and vinegar to taste and immediately prepare. To fit the rice or crispy papa dams.

Fish coconut curry soup with mango fruit, tomatoes and sharp spices

      Ingredients for 4 meals

      760 grams of fixed fish fillet (e.g. Pangasius)

      1 biologically lime

      3 cloves of garlic

      1 green chili

      1 large piece of ginger root (so. 8 inches long)

      400 grams of ripe tomatoes

      1 small mango fruit (so. 160 grams)

      2 red onions

      3 large spoon oil

      1 large spoon brown mustard seeds

      1 Whole. small spoon coriander (ground)

      1 Whole small spoon cumin (ground)

      1 large spoon sharp curry powder

      1 small spoon turmeric

      200 ml coconut milk (9 % fat)

      Pinch of salt

      2 stalks fresh mint

      The preparation process

      Fish fillet rinse, dry it and in 3 centimeters large pieces of crushing. Lime expressions, the juice over the fish pieces dribbling and cold.

      Peel and finely chop the garlic. Chili in clean water, cleaning and slices of crushing. Peel and finely grate the ginger.

       Clean tomatoes in water, neighborhoods, core and coarsely. Mango fruit peel, the flesh in strips of the stone crushing and coarsely chop. Peel the onions and chop into thin slices.

      The oil in a saucepan, mustard seeds is heated until it is easy to crack. Immediately onions, garlic, ginger and chili spice and give everything a stir- fry 1 minutes.

      Coriander, cumin, curry powder and turmeric. Sauté briefly and then pour out the coconut milk.

      Tomatoes in the sauce, heat and over a medium heat for 4 minutes to simmer.

      Mango fruit cubes and boil 1 minutes.

      Lightly salt fish and in the pot. Covered on medium heat 4 6 minutes simmer, cooking. Mint in water to clean and dry shake. The Curry for decorating and on the table.

Mexican Lime soup with chicken and coriander

      Ingredients for 6 meals

      3 chicken breasts (so. 500 grams)

      Pinch of salt

      6 cloves of garlic

      1 large spoon oil

      285 grams of maize (socket)

      1 ¾ liter broth of chicken

      1 small spoon of dried Oregano Spice

      ½ Federal coriander

      20 Tortilla Chips

      3 jalapeños (vessel, container, glass)

      3 tomatoes (so. 260 grams)

      4 spring onions

      1 Avocado

      3 biologically Limes

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