Winter Cuisine. Bernhard Long

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      Potatoes and sauté 2 minutes. Half the chestnuts and additional 2 minutes steaming.

      Marjoram in water, shake dry and clean in the saucepan, add liquid to pour and heat. Over a medium heat for 30 minutes of cooking.

      Remove marjoram. The soup with the hand blender Finely puree. Season with salt and pepper and keep warm in the case of the smallest heat.

      The Apples in water, clean areas, peel and chop into cubes.

      The remaining butter in a pan and foaming. Apples and chopped chestnuts to sauté 3 to 4 minutes. Salt and pepper to the soup and heat up again.

      Cream with the whisk half beat until stiff. Chives in water, shake dry and clean in fine roller chopping. Cream in the soup stirring, sprinkled with chives and on the table.

Fine Sauerkraut soup with orange peel and croutons

      Ingredients for 4 meals

      1 leek (so. 160 grams)

      2 cloves of garlic

      325 grams of fresh sour cabbage

      4 large spoon olive oil

      2 Large spoon (noble sweet paprika powder)

      1 small spoon cumin

      400 ml of apple juice

      2 stalks marjoram

      2 bay leaves

      800 ml vegetable stock

      1 biologically Orange

      130 grams of bread

      Salt and pepper from the mill

      150 milliliters soy cream

      Knife tip sugar

      The preparation process

      Leek brushing, lengthwise into two halves to crush and clean in water. The outer hard leaves and eliminate the leek strips in cross- cutting.

      Peel the garlic and crush. Sour cabbage something drain and coarsely .

      Half of the oil in a saucepan, leek and garlic is at medium heat 1 minutes until glazed sweating. Sour cabbage and 1 minutes sweat.

      With 2 small spoon paprika powder and the cumin showered. Pour the apple juice. Marjoram in water to clean and dry shake. With Laurel and broth to sour cabbage . Then boil at medium heat for a total of 30 minutes of cooking.

      Orange in water to clean, dry, and shell rub. After 15 minutes the half of the orange peel to the soup. Flatbread in about 1 centimeter cubes crush.

      Bread cubes with the remaining paprika powder, remaining orange peel, salt, pepper from the mill from the mill and residual oil mix. On a baking sheet in a heated oven preheated, tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) gold brown finished baking. For Cake paper drain.

      Marjoram and bay from the soup is eliminated. Stir in soy cream, heat and once with sugar, salt and freshly ground pepper flavor. Soup with croutons and sprinkled on the table.

Sweet potato Coconut soup with sharp chicken cubes

      Ingredients for 2 meals

      2 chicken breasts (so. 250 grams)

      2 large spoon olive oil

      1 small spoon chili powder

      1 of the German Spring onions

      2 cloves of garlic

      1 piece of ginger (so. 30 grams)

      1 Sweet potato (so. 400 grams)

      2 tomatoes (so. 160 grams)

      500 milliliters of broth of chicken

      200 ml coconut milk (9 % fat)

      Salt and pepper from the mill

      ½ biologically lime

      4 stalks coriander

      The preparation process

       Clean the chicken in water, dry it and chop into cubes. 1 large spoon oil and chili powder in a bowl mix, meat cubes to apply. Covered for at least 25 minutes leave in the refrigerator (marinade).

      Spring onions in water cleaning, clean and fine grinding. Peel the garlic and ginger and fine grinding.

      Sweet potatoes shells and in 2 centimeter cubes crush.

       Clean tomatoes in water, stem approaches wedge-shaped cut out. Coarsely chop the tomatoes.

      The remaining heat the oil. Onions, garlic and ginger to sauté. After 2 minutes the potato cubes and 3 minutes further sweating.

      Tomatoes, broth and coconut milk pour with salt and pepper and spice mill from the heat. Covered on medium heat for 20 minutes of cooking.

      Chicken in a coated frying pan with strong heat around 4 5 minutes roast, then salts.

      Lime expressions. Coriander in water to clean and dry shake. Soup fine pureeing, with lime juice tastes. The chicken cubes in the soup and cook with coriander decorated.

Easy Coconut soup with asparagus pasta pockets and chervil

      Ingredients for 4 meals

      1 Large Shallot

      1 piece of ginger root (so. 30 grams)

      1 green chili

      12 rods green asparagus

      1 large spoon oil

      600 ml vegetable stock

      1 eggs (size M)

      8 wan tan sheets

      1 small lime

      130 ml coconut milk (9 % fat)

      1 small spoon Yellow curry paste

      1 large spoon Thai fish sauce

      ½ Federal chervil

      Salt and pepper from the mill

      The preparation process

      Peel and finely chop shallot. Peel and finely grate the ginger, chili in water to clean, lengthwise into two halves crushing, core and fine grinding.

      Asparagus СКАЧАТЬ