Winter Cuisine. Bernhard Long

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СКАЧАТЬ rinse and pat dry the skin with the underlying fat removed.

      Onion peels. Laurel leaf with the carnations on the onion stuffing (Insert).

       Clean the parsley in water. Duck and spiked onion in broth with parsley, bring to a boil. Over a medium heat for 60 minutes simmer, cooking, several times during this process the rising foam skimming.

      In the meantime the vegetables in clean water, cleaning, shells and in 1 centimeter cubes crush.

      Duck leg lift from the broth and leave to cool on a plate.

      Thyme in water clean. The Ducks broth in a 2. Pot 7, the vegetables and grains with the thyme and heat. At medium heat cook for 15 minutes.

      In the meantime the meat of the duck thigh-free and with a fork in strips tear.

      The half lemon expressions. Plums and prunes, in two halves crush. Duck meat and plums after 15 minutes into the soup and cook for another 10 minutes. Sour Cream with 1 small spoon lemon juice and paprika powder stir until smooth. Soup with salt, freshly ground pepper and a little grated nutmeg from tastes. Together with the sour cream to prepare.

Onion soup with roasted onions, fennel and tomatoes

      Ingredients for 4 meals

      1 large onion vegetables

      3 large spoon olive oil

      Salt and pepper from the mill

      2 cloves of garlic

      1 fennel bulb

      2 large spoon aniseed liqueur

      2 sprigs of thyme

      650 milliliters of Mediterranean vegetable broth

      425 grams of canned tomatoes (drained net weight)

      75 grams of wholemeal soups pasta (e.g. horn noodles)

      40 grams of age pecorino cheese

      The preparation process

      Onion peel and chop into slices.

      Onion slices on a baking sheet or in a casserole dish and with 1.5 large spoon olive oil, salt and freshly ground pepper mix. In the heated, preheated oven tubes, kitchen stove at 225°C (with recirculation: 200 °C, Gas: manual control to 3 4) so. 30 minutes roasting, several times during this process.

      In the meantime garlic dishes and fine grinding. Fennel in water cleaning, brushing and in very thin slices crush.

      The rest of the oil in a pan, heat, fennel slices and garlic is at medium heat while stirring around. 12 minutes steaming. Stir in the liqueur.

      Thyme in water clean. Onions from the oven and tubes with liquid and thyme in the pot.

      Bring to the boil and so. 15 minutes over a low heat simmer, cooking, after 10 minutes the tomatoes.

      The soups pasta on product description or packing instructions in salt water simmer, cooking. Drain in a sieve, cold rinse and drain. At the end of the cooking time, add the onion soup with salt and freshly ground pepper and spice the noodles into it. Pecorino planing and on the onion soup spreading.

French vegetable soup with tomato and basil paste

      Ingredients for 4 meals

      160 grams of cutting beans

      100 g green beans

      2 carrots vegetables (so. 250 grams)

      1 May root or other small Ruben (so. 160 grams)

      1 small courgettes (so. 160 grams)

      2 small onions

      2 sprigs of thyme

      4 large spoon olive oil

      750 ml vegetable stock

      2 bay leaves

      4 tomatoes (so. 300 grams)

      2 cloves of garlic

      1 of the German Basil

      1 anchovy fillet

      Salt and pepper from the mill

      The preparation process

       Clean the beans in water and cleaning. The cutting beans diagonally in 1 centimeter wide pieces, the green beans in 3 centimeters long pieces crush.

       Root Vegetables Carrots and may peel and so. 5 millimeter sized cubes crush. Courgettes in clean water, dry and also in 5 millimeter sized cubes crush.

      Peel the onions and finely dice. Thyme in water clean.

      1/3 of the olive oil in a saucepan. Onions is 5 minutes at medium heat until glazed sweating.

      The prepared vegetables and 3 minutes further sweating.

       Pour the broth, thyme and bay leaves and bring everything to the boil. 20 minutes of cooking.

      In the meantime the stem from the tomatoes cut out wedge-shaped approaches. Tomatoes briefly in boiling water diving, remove, cold rinse and remove the skin.

      Tomato quarters, core and coarsely .

      Peel the garlic and coarsely . Basil in water, shake dry, clean sheets pluck and coarsely. Anchovy fillet fine grinding.

      Tomatoes, garlic, basil and residual oil with the hand blender or in a lightning hacker to a coarse paste puree. Anchovy fillet spiking and salt and pepper from the mill seasoning. At the end of the cooking time the soup again tastes. Soup into bowls and with the basil paste to prepare.

Vietnamese soup with beef and rice noodles

      Ingredients for 8 meals

      2 kilogram of beef leg washer

      5 onions (2 Brown and 3 red)

      1 piece of ginger (so. 60 grams)

      3 star anise

      1 rod cinnamon

      2 cloves

      1 large spoon white peppercorns

      225 grams of surface rice noodles

      Pinch of salt

      1 large spoon sesame oil

      300 grams of fillet of beef

      ½ Federal Basil

      ½ Federal coriander

      ½ СКАЧАТЬ