Winter Cuisine. Bernhard Long

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      The preparation process

       Clean the chicken breasts in water and in 2 centimeter cubes crush.

      Plenty of salted water and bring to the boil the chicken cubes 1 minutes cook (blanching). Drain and drain. (The blanching prevents the soup cloudy).

      Garlic peel and chop into thin slices.

      Heat the oil in a pan, garlic is stirring sauté 1 minutes.

      Maize drain, with the chicken in the pot and also short sweating. With the broth to fill and the dried Spice Oregano . Bring to a boil and cook for 10 minutes.

       Clean the coriander in water, shake dry, leaf pluck and coarsely. Tortilla Chips crumbling. Jalapeños coarsely.

       Clean tomatoes in water, stem approaches wedge-shaped cut out. Tomatoes coarsely. Spring onions in clean water, cleaning and rings in crush. Avocado into two halves to crush and eliminate the stone. The flesh of the fruit from the shell and cubes. All prepared ingredients in small bowls.

      Limes in two halves to crush and expressions. The Soup with 75 milliliters of lime juice seasoning and 1 more minutes of cooking. Soup with the rest of the prepared ingredients preparation, so that all the core itself.

Saffron vegetable soup with noodles and chicken breast

      Ingredients for 2 meals

      75 Grams Orzo pasta (or other soups pasta)

      160 g chicken breast

      425 milliliters of Mediterranean vegetable broth

      2 small carrots vegetables ( so. 80 grams)

      1 small courgettes (so. 160 grams)

      1 small fennel bulb (so. 250 grams)

      1 sachet saffron threads (so. 0.1 grams)

      Salt and pepper from the mill

      The preparation process

      Pasta in plenty of salted boiling water on product description or packing instructions bite simmer, cooking. Drain, short under cold water quenching and drain.

      While cook the pasta, chicken breast fillet, rinse and dry it in 1 centimeter cubes crush.

      Chicken cubes with the broth in a pot. On Medium Heat, bring to the boil and allow to cook for 5 minutes.

      Chicken Cubes with a foam trowel lift it out. The broth through a fine sieve into a 2. Pot.

      Carrot vegetables and courgettes in clean water, cleaning, carrot vegetables peel and chop both in fine stripes.

      Fennel in water clean and cleaned, the green store. The tuber is in two halves to crush and also in fine stripes crush.

      Liquid again bring to a boil. Vegetables carrots, courgettes, fennel and the saffron. 2 minutes at medium heat and cook.

      Chicken and cook for 3 minutes. With salt and freshly ground pepper tastes.

      Noodles briefly in the boiling liquid heat. Soup in deep plates. The Fennel green crushing, sprinkle and soup.

Pureed lentil soup with porcini mushrooms and duck breast

      Ingredients for 4 meals

      2 small onions (so. 100 grams)

      1 garlic clove

      2 sprigs of thyme

      3 large spoon olive oil

      160 grams of red lentils

      1 Large spoon (noble sweet paprika powder)

      1 knife tip cumin

      1 large spoon tomato

      1 liter of broth of chicken

      1 duck breast filet (so. 275 grams)

      Salt and pepper from the mill

      250 grams of very small stone mushrooms

      150 milliliters soy cream

      The preparation process

      Peel the onions and garlic finely and crush. Thyme in water, shake dry and clean the leaf pluck.

      1 1/2 Big Spoon oil in a saucepan. Onions and garlic is glassy sweating. Lenses and sauté 1 minutes.

      Paprika powder and sprinkle the cumin. Tomato, 30 seconds sauté and the hot broth. Then boil and 15 minutes at low heat cook.

      The duck breast on the skin side with a very sharp knife Diamond Light Scribe, not in the meat mincing. The breast with the skin side down in a frying pan and put over a low heat for 15 minutes roast.

      Duck breast and 2 3 minutes on the meat side roast. Salt and pepper from the mill, seasoning. The duck breast with aluminum foil covered allow to rest for 5 minutes.

      The mushrooms clean cut the stem ends, large mushrooms may crush in two halves. The remaining oil in a frying pan and heat the mushrooms is roast with salt and freshly ground pepper and spice sprinkled with thyme.

      The soup is fine pureeing and with a large spoon by a not-to-be-fine sieve into a second dish (pass). Pour soy cream, heat and salt and pepper from the mill, seasoning.

      The duck breast narrow cut and with the Stone mushrooms on the soup.

Chestnut potato soup with apples and chives

      Ingredients for 4 meals

      130 grams of onions

      500 grams of predominantly hard boiling potatoes

      260 grams of chestnuts (without shell)

      40 grams of butter

      2 stalks marjoram

      800 milliliters of broth of chicken

      Salt and pepper from the mill

      150 ml whipped cream

      ( 2 apples around. 100 grams)

      ¼ Federal chives

      The preparation process

      Peel the onions and finely dice.

       Clean potatoes in water, cups and in 2 centimeter cubes crush.

      Half of the chestnuts coarsely and set aside. Rest of the Chestnuts in two halves crush.

      20 grams of melt the butter in a pan and the onions is at medium heat until glazed СКАЧАТЬ